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WO/2022/225323A1 |
The present invention relates to a health supplementary food composition using herbal medicines and a health supplementary food using same. The health supplementary food composition using herbal medicines, according to the present invent...
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WO/2022/223785A1 |
The present invention relates to a composition for coating cheese. In particular, the present invention relates to a composition for coating cheese comprising a high amount of beeswax, as well as emulsifier and in some embodiments a vege...
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WO/2022/223110A1 |
The present invention primarily relates to a process for producing a preparation for nourishment or pleasure, preferably a beverage or a convenience food, such as a soup, a sauce or a snack, or semi-finished product for the production of...
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WO/2022/221776A1 |
Controlled-release delivery compositions/systems are disclosed for use in the reduction in postharvest spoilage of fruits, vegetables, and plants by utilizing at least one matrix in which at least one volatile shelf-life extending agent ...
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WO/2022/219396A1 |
The forming machine consists of an outside metal box (1 ) housing all the operating and processing devices, with opening protection parts (12) and mounted on under swivel wheels (11). Inside the box is provided an upper calibration group...
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WO/2022/219573A2 |
Microencapsulation wall material of a microencapsulation product for food and beverage capsules, wherein the microencapsulation wall material comprises a hyper-polarizable hydrophilic polymer species and/or a hydrophobic polymer species,...
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WO/2022/219174A1 |
The present invention relates to a new dry, expanded milk-based snack food product; it also relates to a method for the preparation thereof and to uses thereof.
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WO/2022/221710A1 |
The present invention relates to hydrogel encapsulation compositions capable of retaining active compounds in finished products, the finished products containing the hydrogel encapsulations, and methods relating to the same. The present ...
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WO/2022/216802A1 |
Compositions, systems, and methods for making a whipped beverage concentrate are disclosed. A method for producing a whipped beverage concentrate may include creating a base mixture comprising at least two ingredients, wherein the at lea...
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WO/2022/171618A9 |
The present invention relates a powderous composition comprising at least one polyunsatu-rated fatty acid, which can be produced easily and which can be used in many fields of application.
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WO/2022/214885A1 |
An example of an apparatus to process food material is provided. The apparatus include a transportation platform to be moved from a first location to a second location. The apparatus further includes a sanitization unit mounted at an end...
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WO/2022/217105A1 |
An ionic, electrically activated, aqueous or dry mixture includes dissolved minerals, undissolved minerals, and inert, structured, mineral microparticles. The aqueous or dry mixture may be formulated to make the active ingredients system...
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WO/2022/215825A1 |
The present invention relates to a plant protein composition and a method for making a rice cake using same, the plant protein composition, by comprising as active ingredients plant proteins including isolated soy protein and bamboo shoo...
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WO/2022/207525A1 |
The present invention relates to a core-shell microcapsule slurry comprising at least one core-shell microcapsule, wherein the at least one core-shell microcapsule comprises an oil-based core comprising a hydrophobic material, a polymeri...
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WO/2022/210185A1 |
The present disclosure provides a novel technical means for simply and efficiently manufacturing filling-packed processed food products. More specifically, the present disclosure provides a method for manufacturing a filling-packed proce...
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WO/2022/209981A1 |
A food processing device according to the present invention includes: a first rotary shaft capable of rotating in a first direction about a first rotation axis; multiple first processing members coupled to the first rotary shaft and exte...
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WO/2022/207876A1 |
A printhead (100) for a 3D printer which comprises two large walls (108) and two small walls (110) which between them define a right-angled parallelepipedal cavity (102), wherein each small wall (110) is made from an electrically non-con...
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WO/2022/207546A2 |
An extrusion process for manufacturing of a potato protein product. The process conducted at a high temperature and using compositions comprising a large fraction of potato protein in combination with an alkaline salt. An extruded potato...
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WO/2022/207722A2 |
A system for forming moulded meat products from a meat mass comprising. The system comprises a mould with at least one mould cavity, a meat supply pump and an interface module for connecting the meat supply channel to the mould. The inte...
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WO/2022/201157A1 |
A meals preparation machine and a method for preparing meals, using a meals preparation machine, configured to: receive a meal package (MP) into the meals preparation machine, the MP having an identifier thereover; detect one or more cha...
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WO/2022/200619A1 |
The present invention relates to a method of additive manufacturing by hot-extrusion, which method of additive manufacturing comprises the following successive steps: - a providing step, wherein a printable composition is provided, said ...
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WO/2022/112585A9 |
The present invention is directed to a formulation with a self-heating temperature ≥ 120°C, whereby said formulation consists of a fat-soluble vitamin in an amount of at least 10 weight-%, whereby the fat-soluble vitamin is vitamin A ...
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WO/2022/198782A1 |
An automatic food production device, comprising a material storing area (10), a material processing area (20), a conveying and combining area (30), and a transporting mechanism. The material storing area is used for storing at least two ...
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WO/2022/197804A1 |
A treatment system, including a conveyor bed configured to transport a plurality of products; a brushing device located along the conveyor bed and having one or more brushes that include a first antimicrobial compound; a surface treatmen...
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WO/2022/195550A1 |
The invention provides a method for making a self-supporting filled food product (1), wherein at least one food item (2) is wrapped in a layer of dough (3), after which the layer of dough (3) is cooked so that the layer of dough (3) gain...
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WO/2022/194421A1 |
The present invention relates to a distribution device (1) for an extruder (10), comprising at least two conduits (3, 4) leading away from a distribution unit (2), each conduit (3, 4) having a temperature-control device (3b, 4b). The pre...
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WO/2022/195596A1 |
The technology provides a material dispensing device and a method of dispensing metered amounts of materials from collapsible material containers.
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WO/2022/197672A1 |
A batter mixing system (100) has a mix tank (102). The mix tank (102) includes a dry mix feed (108), a liquid feed (112, 113), a mixer (103), and a mix tank load cell (120). A distribution tank (101) is in communication with the mix tank...
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WO/2022/191785A1 |
The invention involves flourless spaghetti, consisting of fresh whole eggs and/or pasteurized eggs 40-70% volume by weight, boiled water 20-49.5% volume by weight, wheat gluten 1-10% volume by weight, and sodium alginate 0.5 -5 % volume ...
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WO/2022/192257A1 |
A shelf stable aggregate foods are described that include a relatively low amount of binder, such as a dairy binder or maltodextrin binder. Methods of making a shelf stable aggregate food include the forming a moist aggregate using a pos...
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WO/2022/192028A1 |
The technology disclosed in this specification pertains to encapsulating mixtures, encapsulating compositions, encapsulated products, and methods of their manufacture. The compositions and products comprise an emulsifier and a sweet flou...
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WO/2022/192415A1 |
A breading process for providing a breaded food product and a battered food product including the steps of coating a food product with a predust, a batter, and sauteed breader to form an edible coating on the food product. Misting the ed...
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WO/2022/192715A1 |
Fruits and vegetables are impregnated with ascorbic acid impregnation fluids during an isochoric freezing process. The ascorbic acid impregnation fluids are infused into the void pores of fruits and vegetables, without destroying cellula...
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WO/2022/186600A1 |
An in-line dumpling molding system is disclosed. The in-line dumpling molding system according to the present invention comprises: a dumpling wrapper cutting device, which cuts a supplied dough sheet to form dumpling wrappers; a dumpling...
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WO/2022/184911A1 |
The present invention relates to a granule comprising: - sodium butyrate particles, - a matrix of fatty material comprising fatty acids encapsulating said sodium butyrate particles, the morphology of said granule being maintained followi...
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WO/2022/186602A1 |
Disclosed is a lower folding device for forming dumplings. The lower folding device for forming dumplings according to the present invention comprises: a dumpling skin pressing unit which includes a plurality of dumpling skin folding uni...
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WO/2022/179983A1 |
Disclosed herein is a method for generating capsules with a hydrogel matrix, the method comprising the steps: Providing in a first chamber (4) a dispersed aqueous phase, the dispersed aqueous phase comprising water and a hydrogel matrix-...
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WO/2022/182229A1 |
The invention provides a method for providing a pitaya-based edible time temperature indicator (100), wherein the time temperature indicator (100) comprises a film (102) or an alginate bead (101), the method comprising: providing an aque...
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WO/2022/179911A1 |
Microcapsule having a shell and a core, wherein said core contains a non-aqueous liquid, said non-aqueous liquid being one or more liquid (at 21 °C) active substances or one or more active substances dissolved in a solvent S, solvent S ...
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WO/2022/181966A1 |
The present invention relates to a microcapsule comprising: a shell part comprising a multi-component wax; and an aqueous core part, wherein the multi-component wax changes phase according to temperature change, and the shell part is abs...
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WO/2022/175460A1 |
The present invention relates to a meat substitute provided with a flavour agent coating, optionally wherein the weight of the flavour agent coating is between 0.1% and 5% of the weight of the coated meat substitute.
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WO/2022/177752A1 |
The present invention provides a system and method for producing gummy puffs. The system and method involves utilizing specific raw materials with specific chemical properties, manipulating vapor pressures, a low temperature dehydration ...
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WO/2022/175297A1 |
The present invention relates to a substitution food for potatoes made of fresh plantain and/or green banana, and a production process for such a product.
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WO/2022/175569A1 |
Disclosed is a method for producing products from warm dough, which comprises: producing (1) a dough by means of cooking; dispensing (2) the dough into a first container (7) up to a predetermined level; inserting (3), while the dough is ...
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WO/2022/171620A1 |
The present invention relates to a powderous composition comprising at least one carotenoid and/or one carotenoid derivative, which can be produced easily and which can be used in many fields of application.
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WO/2022/173206A1 |
A method for manufacturing an eco-friendly capsule according to an embodiment of the present invention comprises the steps of: disposing, at a first site on a microfluidic chip, an aqueous-phase substance containing chitosan, and disposi...
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WO/2022/171558A1 |
The invention generally relates to a process for preparing a crispy coated extruded plant-based food product. More specifically the invention relates to a process for preparing a crispy coated extruded plant-based food product with a fib...
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WO/2022/171617A1 |
The present invention relates a powderous composition comprising at least one fat-soluble vitamin, which can be produced easily and which can be used in many fields of application.
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WO/2022/171372A1 |
The invention relates to a method for preparing an aqueous coating composition intended to be applied via co-extrusion around a food preparation and brought into contact with a gelling agent such as calcium chloride, in order to form a c...
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WO/2022/171735A1 |
The present invention is directed to a system and a method of use thereof for flouring or breading food. The system comprises two containers consisting of a quadrilateral bottom F' and F''. Said containers have a perimeter P' and P'' res...
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