Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 351 - 400 out of 10,877

Document Document Title
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...  
WO/2015/091221A1
A method for spreading an edible oil on a surface of a food product is described. The method allows reduced amounts of oil to be used on food products without loss of flavour or organoleptic products. The method comprises the steps of tr...  
WO/2015/085045A1
Embodiments of the present invention are directed to methods, apparatus and articles of manufacture that feature omega-3 fatty acids co-processed with flavonoid and lipophilic antioxidants for improved stability.  
WO/2015/084531A1
An ingestible composition including a probiotic contained in a mixture of hydrolyzed protein, a first carbohydrate, a second carbohydrate and optionally a compound binder and/or a lipid component, useful for nutrition of infants and chil...  
WO/2015/078878A1
A foodstuff sieve station (1) comprising an upper hopper (5) to pour floury foodstuff preparation to be sifted and an electrically-operated sifting assembly (6) arranged beneath the hopper (5) to receive the floury foodstuff preparation ...  
WO/2015/080069A1
 A hopper device for sending out a foodstuff to a food manufacturing device is equipped with: a hopper provided with an opening for accepting the foodstuff; a rotary shaft provided with a screw for winding the periphery in a direction ...  
WO/2015/071663A1
A sweetener composition is described comprising agglomerated particles. The agglomerated particles include one or more core particles which consist of a first carrier substance having a relative sweetness of less than 0.3 and present in ...  
WO/2015/067383A1
The invention relates to a device (10) for coating products, in particular food products, with flowable coating compounds, comprising at least one machine frame (12), by means of which the device (10) is supported on a substrate (U) in a...  
WO/2015/068058A1
The present invention relates to a mouth freshener and the said mouth freshener is fully consumable product and process that is free from use of tobacco leaves as such but releases sufficient amount of nicotine to a consumer to pull a pe...  
WO/2015/069750A1
A method of dosing a popping chamber with a predetermined quantity of bulk starch material comprises placing bulk material into a feed hopper, positioning a dosing plate and a shuttle plate into a charging position relative to the seal p...  
WO/2015/068922A1
The present invention relates to a method for preparing materials for instant frying and a method for making a fried dish using the same. According to an aspect of the present invention, the method for preparing materials for instant fry...  
WO/2015/063304A1
The present invention relates to an apparatus (100) and method for shaping a food product comprising: an open container (102) for receiving food mix, the container (102) being divided into a plurality of open container chambers (104) in ...  
WO/2015/066103A1
The present invention includes a temperature probe and use thereof. The temperature probe is configured to obtain a temperature of a blow molding preform, especially a temperature of an inside surface of the blow molding preform. In this...  
WO/2015/063261A1
The present invention relates to a process for preparing pellets of compressed proteins comprising vital gluten, pellets obtainable by such a process and an apparatus used in such a process.  
WO/2015/059179A1
A capsule, namely a nanocapsule, microcapsule or macrocapsule, comprises a shell and a core, wherein the core contains at least one compound being at least at any temperature between more than 0°C and 80°C at 101,325 kPa a liquid, and ...  
WO/2015/057122A1
The present invention refers to the use of a glycerol ester composition of at least one short chain fatty acid for preventing and/or alleviating necrotic enteritis in the gastric tract of galloanserans. The glycerol ester composition com...  
WO/2015/054399A1
A topping for snack food products comprising large food flakes pre-coated with an adhesive and a method for applying the pre-coated food flakes to a food substrate to produce a topped snack food product. The food substrate may be any sav...  

Matches 351 - 400 out of 10,877