Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 301 - 350 out of 10,857

Document Document Title
WO/2016/166099A1
The invention relates to a metering container for mixtures of foodstuffs and liquids, a metering device for mixtures of foodstuffs and liquids, and a method for metering mixtures of foodstuffs and liquids.  
WO/2016/168421A1
An edible material may be made of liquid, sugar, and one or more hydrocolloids. The edible material may be used to form edible cups, containers, and the like and may be capable of holding hot or cold liquids for extended periods of time,...  
WO/2016/161506A1
Microparticles include a matrix of an encapsulating material, in which are dispersed particles of a low melting point fat and a bioactive material, such as one or more probiotic bacteria. The microparticles are formed by preparing an emu...  
WO/2016/150733A1
The present invention relates to a method of preparing an instant corn-based beverage base product, as well as the product composition. The method includes: a. selecting a high shear mixer having one or more chopper devices; b. preparing...  
WO/2016/150834A1
The invention relates to a process for preparing a meat-analogue food product. More specifically, the present invention relates to a process for preparing a meat-analogue food product having the appearance and the texture of meat and als...  
WO/2016/153350A1
The present invention relates to a coating composition, a potato product for optional finish- frying provided therewith and a method therefor. The composition comprises by weight, relative to the weight of the composition: - 30-60% modif...  
WO/2016/150960A1
The invention relates to food compositions which contain specific texturing agents and to the used of said food compositions in a 3D printing process. The invention also relates to a method for producing food compositions with a defined ...  
WO/2016/153349A1
The present invention relates to a method for preparing a potato product for finish-frying, a processing line therefor and a potato product for finish-frying. The method according to the invention comprises the steps of: - supplying a qu...  
WO/2016/151064A1
The invention relates to a forming die for wet extrusion. More specifically, the present invention relates to a forming die for a wet extrusion to prepare a food product, preferably a meat-analogue food product, having the appearance of ...  
WO/2016/147081A1
Disclosed are processes for preparation of spray dried powder and utilization as an ingredient in the preparation of fried bakery products particularly doughnuts and types thereof. This doughnut base powder is spray dried with emulsifier...  
WO/2016/142462A1
A method of applying to the surface of a comestible product a solid flavouring, comprising dispersion of the solid flavouring in a non-aqueous continuous medium in the presence of oleic acid and sodium oleate and its topical application ...  
WO/2016/140627A1
The application describes an edible cup comprising a cup-shaped main body 1 made of shortcrust pastry, and an inner coating 2, constituted of an insoluble icing, and a method of making the cup. The method for making the edible cup compri...  
WO/2016/133034A1
According to the present invention, a device (1) for forming a wrapped food item is provided with: a placement member (43) onto which a flat outer skin material (D) on which a filling (F) is placed is transferred, the placement member (4...  
WO/2016/124785A1
The invention relates to a microcapsule comprising at least one active substance selected from lutein and luteinesters embedded in a matrix comprising fish gelatine and optionally one or more other matrix components, wherein the content ...  
WO/2016/123430A2
A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperatur...  
WO/2016/123430A3
A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperatur...  
WO/2016/105215A1
The invention relates to a method for the production of instant quinoa flour, comprising the cooking and grinding of the quinoa and a subsequent enzymatic treatment with amylases and proteases.  
WO/2016/097328A1
The invention relates to a process for obtaining an extruded or laminated dough intended for food for human consumption and/or animal feed, comprising at least the following steps: a) hydrating a flour and/or a semolina, or a mixture of ...  
WO/2016/100595A1
A method for making a Popsicle embedded with a liquid container is disclosed. The method for making a popsicle with a liquid container comprises: filling a plurality of liquid containers with liquor; sealing a plurality of top portions o...  
WO/2016/100092A1
A snack bar (170-172) is produced in accordance with a method employing an extrusion apparatus (2) to include a base or crust (30), a primary filling (32) provided on the base (30) and a secondary filling or topping (34) embedded in, yet...  
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 ...  

Matches 301 - 350 out of 10,857