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Matches 251 - 300 out of 10,857

Document Document Title
WO/2017/031154A1
A system (10) for manufacturing a comestible is provided including a comestible source (20) and a pair of movable walls (40) downstream of the comestible source (20). The pair of movable walls (40) includes a first movable wall (45) and ...  
WO/2017/029575A1
A soft semi-moist composition, for example semi-moist extruded kibbles, is formulated to substantially maintain softness through storage in a blend with dry food compositions. Softness is maintained by hindering formation of protein-star...  
WO/2017/021073A1
The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 0.8-8 wt.% of gellan gum; d) 0-25 wt.% of glutamate component; e) 0-25 w.% starch component; f) 0-20 wt.% of sugar; g) 0-45 wt....  
WO/2017/024069A1
A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to ...  
WO/2017/021072A1
The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 0.8-8 wt.% of xanthan gum; d) 0-25 wt.% of glutamate component; e) 0-25 w.% starch component; f) 0-20 wt.% of sugar; g) 0-45 wt...  
WO/2017/021070A1
The in invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 1.8-12 wt.% of carboxymethyl cellulose; d) 0-25 wt.% of glutamate component; e) 0-25 w.% starch component; f) 0-20 wt.% of s...  
WO/2017/021071A1
The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 1.5-10 wt.% of heteropolysaccharide gum selected from galactomannan, glucomannan and combinations thereof; d) 0-25 wt.% of glut...  
WO/2017/021069A1
The invention relates to a savoury concentrate containing: a) 22-85 wt.% inorganic salt; b) 2-60 wt.% fat; c) 0.2-4.8 wt.% of xanthan gum; d) 0.2-4.8 wt.% polysaccharide gum selected from locust bean gum, guar gum, konjac gum and combina...  
WO/2017/019752A1
The invention relates to citrus fibers in dry form having a storage modulus (G') of at least 50 Pa, said G' being measured on an aqueous medium containing an amount of 2 wt% citrus fibers dispersed therein under a low-shear stirring of l...  
WO/2017/018971A1
An apparatus to apply seasoning to a foodstuff comprising a plurality of individual food portions comprises a rotatabie drum supportable in a generally horizontal position and having an inlet at a first end, an outlet at a second end and...  
WO/2017/012625A1
An extruder for making meat analogue products, where the extruder comprises a product outlet (22), and a longitudinal barrel (8) comprising an inner surface (14) and an outer surface, and where the extruder further comprises heating mean...  
WO/2017/014629A1
The present invention relates to a device for applying a fluid or suspension, in particular a food fluid or suspension onto a substrate, comprising a reservoir for the fluid or suspension, means for bunging the fluid or suspension under ...  
WO2017010945A1
In one aspect, provided herein are whole spores engineered to capsulate a compound(s) or substance(s). In certain embodiments, the whole spore encapsulating the compound(s) or substance(s) is coated with or co-encapsulated with a hydroge...  
WO2017009100A1
The present invention relates to the use of peptidyl arginine deiminase to improve a physical property of a protein at a pH of between 5 and 8.5. The physical property may be either an improved solubilization of the protein or a reduced ...  
WO2017011625A1
Described are food products including doughs, extrudates, and finished food products derived therefrom, that contain zein protein, e.g., zein protein ingredient, wherein the zein protein improves processing or textural characteristics of...  
WO/2017/005622A1
The present invention relates to a process for producing specific extruded formulations (= extrudates), wherein the extruded formulations are comprising a high amount of fat- soluble compounds, to such formulations as well as to the use ...  
WO/2017/005714A1
The present invention relates to a process to prepare a free-flowing salt product comprising sodium chloride (NaCl) and/or potassium chloride (KCl), wherein the salt product has a particle size of from 50 μm to 1000 μm,which process co...  
WO/2017/005672A1
The present invention relates to mixtures that can be used as whipping emulsifiers, wherein the mixtures are produced without using palm oil, and to the use of said mixtures and to products that contain said mixtures.  
WO/2017/006330A1
The invention concerns a process and system for the production of a nutritional low- caloric food product, and food products produced thereby.  
WO/2017/005671A1
The invention relates to a device for a system (100) for producing a foodstuff (117). The device comprises a movable nozzle (106) which is configured to expel pressed mass (114) in various positions, in order to produce a spatial arrange...  
WO/2017/001326A1
The invention relates to a method for producing flat material, comprising the steps of: a. comminuting mesocarp, at least the white, spongy component thereof, b. mechanically shaping this into a surface which is not necessarily planar, a...  
WO/2016/207368A1
The present invention relates to a method for producing a three-dimensional food item and to a device for carrying out said method. The invention also relates to a microstructured food item.  
WO/2016/207199A1
The present invention is directed to a process for the manufacture of a formulation of β-carotene, wherein the β-carotene is embedded in a matrix of at least one modified food starch, and wherein the β-carotene in said formulation has...  
WO/2016/207666A2
A tablet is disclosed comprising a soluble body, wherein the soluble body has a surface volume ratio of at least 0.4 mm-1.  
WO/2016/207664A1
An effervescent solid composition for the preparation of a beverage is disclosed, the composition comprising a) effervescent agent comprising a combination of an acid and a base, this effervescent agent being present in an amount of 40% ...  
WO/2016/209397A1
A consumption-regulated feed block for controlled consumption of animal feed, comprises a mass of controlled feed material, the consumption of which is to be controlled, in compressed block, chemical block or hybrid block form; and an in...  
WO/2016/207666A3
A tablet is disclosed comprising a soluble body, wherein the soluble body has a surface volume ratio of at least 0.4 mm-1.  
WO/2016/210062A1
Compositions for adhering seasonings or flavorings on food substrates, a method for making the compositions, and a method for applying the composition to a food substrate are described. The food substrate may be any shelf-stable food kno...  
WO/2016/202920A1
The invention relates to an ice cream machine having a filling zone and an emptying zone. The ice cream machine comprises a rotatable unit having a radial extension, a mould for receiving ice cream, the mould being arranged to rotate wit...  
WO/2016/202830A1
The dry products of the present invention provide snacks (so-called crunchy smoothies) with particularly high levels of fruit, which are characterised, thanks to their production at low temperatures with substantial exclusion of oxygen, ...  
WO/2016/199720A1
Provided are a shutter piece, a shutter set, a shutter device, and a shape forming device which make it possible to gather an outer layer in an improved manner. A shutter piece (3) according to the present invention includes: an upper po...  
WO/2016/198567A1
The present invention is directed to an acid-stable bixin form, wherein the bixin is microencapsulated in a matrix of a hydrocolloid, preferably in a matrix of modified food starch. This bixin form can be in the form of an emulsion, a su...  
WO/2016/198569A1
The present invention is directed to an orange edible coating comprising a mixture of bixin and beta-carotene. The edible coating is preferably used for coating confectionary such as chocolate lentils. The present invention is also direc...  
WO/2016/198570A1
The present invention is directed to a bixin form, wherein the bixin is microencapsulated, and preferably whereby the particle size of the inner phase of the bixin form when measured in water by Photon Correlation Spectroscopy (Beckman C...  
WO/2016/193373A1
The invention provides a gelated mono-nuclear microencapsulate comprising a lipid emulsion core encapsulated within a gastro-resistant, ileal sensitive, polymerized chitosan membrane shell, wherein the lipid emulsion core comprises denat...  
WO/2016/189173A1
The invention relates to a method that can be used to encapsulate hydrophobic substances, in particular oily substances, said capsules being coated with a film of calcium alginate.  
WO/2016/184450A1
The present invention relates to a matrix membrane body comprising a liquid core medium (1) and a shell (2) which comprises one or more matrix membrane layers having alginate as the parent substance and which is suitable for consumption,...  
WO/2016/185053A1
A method of producing microparticles by spray drying comprises the steps of providing a spray-drying feedstock solution comprising water, a volatile divalent metal salt, weak acid, 5- 15% dairy or vegetable protein (w/v) and 1-20% active...  
WO/2016/180848A1
The invention concerns a soft capsule comprising (a) a first soft capsule configured for targeted delivery to the mouth and (b) a second soft capsule configured for targeted delivery to the stomach, wherein the first soft capsule compris...  
WO/2016/180405A3
The invention relates to a method for producing a raw piece of reconstituted meat and to a raw piece of reconstituted meat combined according to the method. Many known reconstituted meat products are rejected because they contain chemica...  
WO/2016/180405A2
The invention relates to a method for producing a raw piece of reconstituted meat and to a raw piece of reconstituted meat combined according to the method. Many known reconstituted meat products are rejected because they contain chemica...  
WO/2016/176736A1
A process for the production of a puffed food product, including the steps of hydrating a seed and puffing said hydrated seed is provided. Puffing the seed includes exposing the seed to elevated temperature, and may include exposing the ...  
WO/2016/178164A1
The present invention relates to a precious metal material, edible and flavoured, suitable for the use as a decorative and flavouring agent in food and drinks, yielding the colour and brightness typical of the precious metal and providin...  
WO/2016/177628A1
The present invention refers to a food processing system (100) comprising: - one or a plurality of food containers (111) each comprising a raw food product; - one or a plurality of dispensing and reconstituting chambers (112) each linked...  
WO/2016/177926A1
In the method of the main patent, corn kernels coated with sunflower lecithin and additives are obtained. According to the improvements, the additives and sunflower lecithin can be added in liquid state, solid state or both, and can be m...  
WO/2016/176456A9
A wet pet food product is provided comprising 20-100 wt.% of meat analogue and 0-80 wt.% of a sauce, said meat analogue comprising: ⋅ 10-60 wt.% protein, at least 40 wt.% of said protein being non-animal protein; ⋅ 30-90 wt.% water; ...  
WO/2016/176456A1
A wet pet food product is provided comprising 20-100 wt.% of meat analogue and 0-80 wt.% of a sauce, said meat analogue comprising: ⋅ 10-60 wt.% protein, at least 40 wt.% of said protein being non-animal protein; ⋅ 30-90 wt.% water; ...  
WO/2016/176107A1
There is provided a double-compression, pneumatic-driven popping apparatus for making chip-like snack foods. The apparatus includes a first and second popping machine sections, each having a pneumatic-driven compression cylinder; and a m...  
WO/2016/171553A3
The invention relates to a method for preparing food products by means of co-extrusion, wherein at least two casing material components are mixed to make a viscous gelling solution. This viscous gelling solution is subsequently co-extrud...  
WO/2016/171553A2
The invention relates to a method for preparing food products by means of co-extrusion, wherein at least two casing material components are mixed to make a viscous gelling solution. This viscous gelling solution is subsequently co-extrud...  

Matches 251 - 300 out of 10,857