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WO/2014/164956A1 |
A method of reducing a pathogenic microorganism population in a powdered nutritional food composition is described herein. The powdered nutritional food composition includes a fat, a protein, and a carbohydrate. The method includes formi...
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WO/2014/159678A2 |
An apparatus for producing gelled pearls includes: a housing with at least one opening into which a flavored liquid is provided; external components; and internal components. The external components include: a first ingress port through ...
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WO/2014/154788A1 |
The present invention is related to a powderous composition which comprises lutein and which is used in infant food formulations or premixes for infant food formulations.
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WO/2014/149880A2 |
A method and apparatus for adhering large food flakes to a food substrate whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art suc...
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WO/2014/151326A1 |
An edible composition, particularly an edible transport system, can be an edible substance and a cross-linked matrix encapsulating the edible substance, the cross-linked matrix comprising (1) at least one edible polymer and edible partic...
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WO/2014/149362A1 |
Egg products are produced which contain healthy components of egg yolks and egg whites, such as choline, lutein, omega-3 fatty acids, vitamins and minerals, but do not contain the unhealthy components of egg yolks such as cholesterol and...
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WO/2014/151129A2 |
A system and method for assisting a user in assembling a culinary combination according to a recipe. The system comprises a scale and a computing device configured to communicate with the scale. The system displays information regarding ...
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WO/2014/151161A1 |
Apparatus and methods for producing multiple extruded products having different characteristics from the extruded stream of a single main extruder are provided. A satellite extruder assembly is removably attached to a main extruder allow...
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WO/2014/149878A1 |
A snack food having large food flakes whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf- stable food known in the art such as a chips, pretzels, crispy brea...
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WO/2014/146092A1 |
A dense solid particulate encapsulation compositions comprising above 40% and up to 100% spices, herbs, fruit and vegetable powders in the encapsulating matrix are disclosed. The encapsulation of encapsulants including flavors, fragrance...
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WO/2014/140482A1 |
The invention relates to a coating composition comprising, in relation to 100% of the weight thereof: between 10 and 90 wt. % of at least one film-forming polymer selected from cellulosic polymers or derivatives of cellulosic polymers, d...
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WO/2014/139686A1 |
The invention relates to a food processing machine for processing food products, particularly seafood or vegetables for producing tempura, comprising: a dipping bath (7) containing a liquid or semi-liquid food material, particularly a ba...
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WO/2014/138263A1 |
A shelf-stable snack and method for making the same. First a dough is mixed and sheeted to form a sheeted dough. Thereafter, the sheeted dough is cut to form at least one dough piece. Sauce is sprayed upon the dough piece with a textural...
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WO/2014/134830A1 |
Provided are an edible composition, a food product comprising same, and a preparation method for the food product. The edible composition comprises: 120 parts by weight of sacha inchi, 10-90 parts by weight of Astragalus, 10-80 parts by ...
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WO/2014/131123A1 |
The present invention provides a process for producing a texture modified food product, the process comprising the steps of: providing a food product; adding a fructan and a texturizing agent to the food product in order to obtain an adm...
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WO/2014/124401A1 |
Various embodiments of the disclosure are directed to a method of producing a lignocellulose-based product. A biomass having up to 65% by weight of moisture prior to steam treatment is treated with steam in a reactor. A sulfite is provid...
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WO/2014/121385A1 |
A cutting block and method for cutting food products is provided. The cutting block includes a plurality of parallel blades secured to a support. The blades extend in a direction along the breadth of the support and are arranged in pairs...
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WO/2014/119999A1 |
The invention relates to a device for processing layered food products (40), comprising a conveyor (42) for transporting layered food products (40), and plural rollers (41) located above the conveyor (42) to contact the layered food prod...
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WO/2014/111151A1 |
The invention relates to a method for producing fatty food or fodder pellets, comprising the following steps: a) providing or producing a substance which contains a proportion of solids and water, wherein the proportion of solids contain...
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WO/2014/113532A1 |
An apparatus for making frozen comestibles (10) Including a base (14) having a plurality of apertures (36) formed within said first side (11) thereof, and a plurality of molds (16) attached to or formed integrally with the base (14). Eac...
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WO/2014/108105A1 |
The invention relates to a food-processing emulsion without gluten for coating of foods, wherein the emulsion consists of 20 to 50 % by weight of a dry mixture and water, the dry mixture containing granulated native rice flour and at lea...
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WO/2014/102231A1 |
The present invention relates to a foaming aid and the processes of preparing the same from a coffee extract. The present invention further relates to the use of the foaming aid in the preparation of a beverage including a coffee product...
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WO/2014/094902A1 |
A device (2) for producing a prepared food product, wherein the device comprises at a de-moulding position of the prepared food product, at least one nozzle (10) for ejecting a fluid to form a fluid jet, said nozzle being positioned so t...
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WO/2014/100146A1 |
An edible foamable composition that is whippable and is stable in temperature above freezing. The composition includes fat, emulsifier, water, and calcium carbonate particles. The composition can further including one or more additives s...
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WO/2014/094383A1 |
A food shaping and portioning machine comprises a rack (1). The rack is provided with a screw feeding apparatus (2), a filling apparatus (3), a template apparatus (5) and a delivery apparatus (7). The filling apparatus comprises a sinuso...
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WO/2014/093832A1 |
A method of producing an emulsion and an extrudate for a powdered nutritional product is provided. The method includes utilizing an extruder (10) that contains a high shear element (32) positioned within the barrel of the extruder (20). ...
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WO/2014/087320A1 |
An aerated nut butter comprising lactic acid esters of mono-and diglycerides.
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WO/2014/084422A1 |
Disclosed is a puff snack machine incorporating: a base (1) which incorporates a floor frame (3) and an upright frame (5) provided upright on the floor frame (3); a moulding unit (6) which is provided on the base (1); a grain tank (13); ...
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WO/2014/083067A1 |
The present invention relates to a process for the production of discrete solid extruded particles comprising dispersion droplets, to such particles as well as to the use of such particles in food, feed, pharmaceutical and personal care ...
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WO/2014/082740A1 |
The invention relates to a food product, characterized by at least two different layers of frozen foods. The invention further relates to a method for producing the food product, characterized in that at least two different layers of fro...
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WO/2014/078912A1 |
The present invention relates to a coating composition comprising a blend of a denatured protein, a lipid, a polyol plasticizer, trehalose, and a carrier. The invention further relates to methods of producing coating compositions, and pr...
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WO/2014/080335A1 |
Mould for making stuffed or filled food products, in particular Sicilian arancini, comprising a base (1), a sleeve (2) and a stud (3), the base (1) being provided with a cavity (10) having an aperture facing outwards, the sleeve (2) havi...
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WO/2014/080271A2 |
The invention is an extrusion die (1; 1') comprising a tubular duct (2; 2') that extends between an inlet mouth (3) and an outlet mouth (4; 4') along an extrusion trajectory (X) with successive cross sections having progressively increas...
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WO/2014/078347A1 |
The present disclosure provides systems and methods for actively releasing food additives to deliver aromatic compounds to consumers during food or drink consumption. The food additives may be contained within an encapsulation layer. The...
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WO/2014/066682A1 |
Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capa...
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WO/2014/064591A1 |
Microcapsules having a core comprising a material to be encapsulated and a shell comprising a legume protein and a low molecular weight carbohydrate are provided. Methods of producing the microcapsules are provided.
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WO/2014/064091A1 |
The invention relates to a method for producing stuffed foods (10), each stuffed food (10) comprising an outer casing made from a first food product and an inner stuffing made from a second food product, said method comprising the follow...
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WO/2014/066680A1 |
Extruded nutritional powders and methods of manufacturing the extruded nutritional powders, including extruded infant nutritional powders and extruded adult nutritional powders are provided. The processes utilize an extruder that is capa...
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WO/2014/063299A1 |
Methods for preparing quick-cook, rapid-rehydration food products are disclosed, the methods including soaking at least one grain or at least one legume in a aqueous solution comprising an alkali carbonate or bicarbonate salt, initially ...
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WO/2014/059543A1 |
The present disclosure provides an apparatus for making edible containers which includes a hollow female mold for holding a flowable food product and a male mold insertable into the hollow female mold. The two molds when assembled define...
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WO/2014/057202A1 |
The invention relates to a double-walled capsule comprising a lipophilic core surrounded by a first layer of polymer coacervate and a second layer comprising a hydrogel, characterised in that it contains no trace of cross-linking agents.
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WO/2014/053310A1 |
The present invention provides a foamed edible product comprising caffeine, and preferably also taurine. The product can be used to provide caffeine in an amount sufficient to provide a boosting of mental and/or physical energy and/or al...
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WO/2014/044588A1 |
The present invention relates to a splitting device for dividing a food product feed into multiple streams, wherein the device comprises an inlet and multiple outlets.
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WO/2014/040779A1 |
The invention relates to a coating apparatus (1) for coating foodstuffs with a coating material, in particular with dry coating sugar and/or liquid sugar solutions, having a coating chamber (9) and a circumferential belt which, in sectio...
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WO/2014/033338A1 |
The aim of the invention is to provide a healthier product which contains less fat and no allergens and which, once cooked in a microwave appliance, is crunchy and does not stick together, such that the resulting popcorn is as homogeneou...
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WO/2014/032422A1 |
Disclosed is a strip-hung continuous pickled vegetable fermentation device, comprising a fermentation tank body and a conveying apparatus arranged in the fermentation tank body. A completely sealed space is formed inside the fermentation...
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WO/2014/018396A1 |
A method of entraining gas in a flowable food product comprising the steps of accelerating the flowable food product in a flow direction through a flow channel that includes a ramp. Gas is injected into the flowable food product transver...
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WO/2014/013279A1 |
The invention relates to a method and apparatus for preparing foods having two or more components hardenable by heat treatment, particularly egg bar, the method comprises the step of filling a first component (I.), e.g. egg-yolk, forming...
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WO/2014/014156A1 |
An egg white molding food manufacturing system according to an embodiment of the present invention includes: arranging a first mold on a tray disposed on a stationary conveyer; disposing previously cooked inner materials to be separate f...
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WO/2014/009370A2 |
The present invention relates to a method for encapsulation and to capsules that can be obtained by the method. The method is characterized by the step of counter-current, diffusional exchange across the membrane of a capsule-shell. Duri...
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