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Matches 251 - 300 out of 10,754

Document Document Title
WO/2016/093394A1
The balsam pear pill production method according to the present invention, which uses balsam pears as a main ingredient, comprises: a balsam pear harvesting step for harvesting immature balsam pears 25-30 cm long; a washing step for wash...  
WO/2016/091917A1
The present invention relates to a milk-based snack which is cooked-extruded into vacuum and which is characterized by a fast melt-in-the-mouth profile. This invention also relates to a coated extruded milk-based snack and to a process f...  
WO/2016/091955A1
The present invention relates to a process for preparing an extruded cereal product with an increased amount of whole grain, and hence to a process for preparing an extruded cereal product that has an increased amount of dietary fibres. ...  
WO/2016/090387A3
A raw lobster product including a sealing material that has at least one carbohydrate, and an intact widthwise slice of raw lobster tail meat removed from a lobster tail and devoid of shell or exoskeleton. The slice of raw lobster tail m...  
WO/2016/085344A1
The present invention provides a method for the production of an edible object, comprising providing an edible powder composition suitable for selective laser sintering and an edible liquid, and subjecting said composition to selective l...  
WO/2016/079357A1
A method for obtaining an olive oil in situ, which comprises the operation of packaging and preserving a dry olive preparation formed from an olive paste that is firstly frozen and then freeze-dried in a capsule, preferably a single-dose...  
WO/2016/055641A1
Edible article, in particular edible waffle, which is substantially solid, said article comprising a base or bottom (10) with an upper surface (11) and a lower surface (12), and a tapered edge (20) with an inner surface (21) and an outer...  
WO/2016/047971A1
The present invention relates to a method for making DDengcho gimbap and DDengcho gimbap made thereby, the method comprising: a DDengcho filling making step for adding pepper and cooking oil to a DDengcho filling, in which green Cheongya...  
WO/2016/049295A3
Meat crisps and methods of producing the crisps are provided. The meat crisp is a crunchy meat product comprised of at least ground meat or whole muscle meat pieces. Generally the meat is dehydrated and the crunchy meat crisp has a water...  
WO/2016/044377A1
A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey, a beer, a gin, a vermouth, a rum, or a tequila. A packaged beverage pr...  
WO/2016/036029A1
The present invention relates to a functional food promoting spontaneous locomotion and having anti-fatigue activity and, more specifically, to a functional food containing capsanthin of chemical formula 1 so as to produce a large amount...  
WO/2016/033231A1
A ham being formed of a single unitary muscle piece from a whole ham leg. The unitary muscle piece is formed in a substantially cylindrical shape with a fat cap extending along an outer surface the unitary muscle, when formed in the cyli...  
WO/2016/027191A1
A filled gluten-free or low-gluten pasta product, such as ravioli, tortellini, agnolotti or the like, wherein said pasta incorporates a low-gluten or gluten free flour and xanthan gum and is produced by cold extrusion.  
WO/2016/025258A1
The present invention offers an intentional use of a slice as a system for the deliberate delivery of vegetable or fruit servings. The slice comprises the use of whole vegetable powders, whole fruit powders or a combination thereof as a ...  
WO/2016/000273A1
A connecting device for a grain bin (4) and a gearbox (1). The connecting device for the grain bin (4) and the gearbox (1) comprises an adaptation disk (2) connected with the front end of the gearbox (1). A through hole (21) for outputti...  
WO/2015/199822A1
An extruder (20) is specifically designed for the production of animal feed products (e.g., aquatic feeds) containing substantial quantities of low-cost fibrous materials, such as rice byproducts, at high production rates. The extruder (...  
WO/2015/199552A1
The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food pr...  
WO/2015/195575A1
Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adapti...  
WO/2015/195573A1
Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organolepti and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive...  
WO/2015/190918A1
The present invention relates to a method for co-extruding an elongated food product wherein the method comprises measuring the product characteristics of the viscous gelling agent provided and wherein the physical state of the collagen ...  
WO/2015/185775A1
The invention relates to a method based on mixing honey as a raw material and maltodextrin, in proportions of approximately 80% honey and approximately 20% maltodextrin. The mixture is stored in an inert atmosphere and is subjected to a ...  
WO/2015/176994A1
The present invention provides a system for producing a nutritional composition (6), the system comprising (a) a measurement device (3) for determining a level of one or more nutrients in a sample (2) from a subject (7); (b) a controller...  
WO/2015/171906A1
An extruded powder nutritional composition and methods of producing the same are provided. The extruded powder nutritional composition includes a heat labile protein and a significant portion of the heat labile protein retains its native...  
WO/2015/168083A1
This disclosure provides a highly concentrated protein composition and the processes of making the same. The compositions are shelf-stable, easy to use and have excellent nutritional values as compared to other protein products. The comp...  
WO/2015/164500A1
Formulations and methods for managing variable fat mobility when foods are exposed to temperature cycling, as during transportation and storage. Stability of the fat within the food may be influenced by, for example, using primarily non-...  
WO/2015/164526A1
The present disclosure is directed towards systems, devices, and methods for filling doughnut holes. The system comprises a conveyor system that transports doughnut holes between at least a loading section, a culling section, and an inje...  
WO/2015/162041A1
It is provided a processing system for processing a liquid or semi-liquid food product. The food product is a composition of a first sub-composition having a low concentration of particles and a second sub-composition having a high conce...  
WO/2015/162138A1
A baked cereal-based food product comprising a body portion of a first composition and a patterned portion of a second composition, the first and second compositions having a different visual appearance, the patterned portion defining a ...  
WO/2015/158933A1
The invention relates to a method for obtaining a lactic permeate supplementary feed for feeding animals and to a product obtained through said method by means of an extrusion process in accordance with certain conditions of pressure, te...  
WO/2015/158730A1
The invention relates to bakery products, especially bread and bread rolls and baked goods made of yeast doughs, short pastries, laminated doughs and other doughs, which products comprise an edible substrate to which at least one edible ...  
WO/2015/158960A1
The present invention relates to a method comprising the steps of grinding faba beans, subjecting the ground faba beans to fractionation by air classification, separating a fraction having average particle size of about D50 = 20 –100 ...  
WO/2015/158735A1
The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics ...  
WO/2015/154225A1
A tofu pressing mould and a blocking plate. The tofu pressing mould comprises: a bottom plate, a cover plate, and the blocking plate arranged between a top surface of the bottom plate and a bottom surface of the cover plate. The blocking...  
WO/2015/150973A1
The present invention relates to an apparatus for making dough skin and provides a dough skin die head (100,100') which is adapted for a food processing machine having a screw extrusion system. The dough skin die head (100,100') comprise...  
WO/2015/139906A1
Spaghetti-like long pasta shape, comprising, within the straight thread-like pasta body (1) a preferably circular section, a continuous internal longitudinal cavity (2) preferably centred to generate walls of homogeneous thickness, commu...  
WO/2015/142168A1
The invention relates to a method for preparing a casing material for use in co-extruding food products comprising the steps of providing two or more casing material components; mixing the casing material components and feeding the resul...  
WO/2015/142167A1
The present invention relates to a method for preparing food products by means of co-extrusion, comprising the steps of providing a food dough, providing a viscous gelling agent, co-extruding a strand of food dough and an external layer ...  
WO/2015/135501A1
Provided is a microbial oil and a preparation method thereof, and also provided is a microcapsule. In the microbial oil, the content of polyunsaturated fatty acids is greater than 30 wt%, the content of triglycerides is less than 90 wt%,...  
WO/2015/137664A1
The present device relates to a food molding die comprising: a bottom paper having a fixed size and area for maintaining food shape; a banding paper for receiving the bottom paper and surrounding the edge of the bottom paper; and a plura...  
WO/2015/126138A1
The present invention relates to a spherical tteokbokki manufacturing device and a spherical tteokbokki manufacturing method. To this end, the present invention provides a garaetteok manufacturing device comprising: a kneading unit for f...  
WO/2015/120668A1
Disclosed is a 3D cake printer, comprising a rack, a printer support assembly, a printer head assembly, a cream squeezing device and a control system. The printer support assembly is installed on the rack, and comprises a lifting support...  
WO/2015/119321A1
The present invention relates to a preparation of a sheeted form of various wild vegetables such as dried laver sheets so as to be consumed. A method for preparing a sheeted wild vegetable product comprises the steps of: (a) washing raw ...  
WO/2015/115897A1
The present invention relates to a method for the production of an edible object, comprising providing an edible powder composition and at least one edible liquid, wherein the edible powder composition comprises a water soluble protein, ...  
WO/2015/115758A1
The present invention relates to a device for puffing grains. A puffing pot according to one embodiment of the present invention comprises: a pressure pot which contains and heats grains, and which is connected to a pressure cover for pr...  
WO/2015/115178A1
Provided is a shutter piece in a food shaping device in which an enclosure surrounded by a plurality of shutter pieces is openable and closable, wherein: the shutter piece is provided with a deflection allowance part (39) between a cente...  
WO/2015/114118A1
The invention relates to a device and a method that can be carried out using said device, for producing meat products using pieces of raw meat that are joined together and subsequently cooked and/or that absorb a liquid composition. The ...  
WO/2015/109384A1
A system for producing free-flowing powder with a narrow particle size distribution from liquid compositions comprising in combination: a feeding reservoir comprising said liquid compositions: a pumping device to pump said liquid composi...  
WO/2015/106342A1
The invention provides methods for the encapsulation of volatile organic compounds by formation of stable emulsions of the volatile organic compound that are mixed with encapsulating polymer solutions and then formed into ultrafine fiber...  
WO/2015/107246A1
The invention relates to a method for protecting biological material in general and thermolabile substances, particularly useful in microorganisms and viruses and any other biological material, as well as in any substance, derived or oth...  
WO/2015/106059A1
A freeform fabrication system for the production of an edible three-dimensional food product from digital input data is disclosed. Food products are produced in a layer-by-layer manner without object- specific tooling or human interventi...  

Matches 251 - 300 out of 10,754