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Patent Searching and Data


Matches 401 - 450 out of 10,754

Document Document Title
WO/2014/033338A1
The aim of the invention is to provide a healthier product which contains less fat and no allergens and which, once cooked in a microwave appliance, is crunchy and does not stick together, such that the resulting popcorn is as homogeneou...  
WO/2014/032422A1
Disclosed is a strip-hung continuous pickled vegetable fermentation device, comprising a fermentation tank body and a conveying apparatus arranged in the fermentation tank body. A completely sealed space is formed inside the fermentation...  
WO/2014/030995A3
The invention pertains to an encapsulation system; in particular a 3- phase system comprising an inner, second and outer phase wherein the second phase is gaseous, and wherein the 3-phase system has a lifetime of at least 3 min and the s...  
WO/2014/013279A1
The invention relates to a method and apparatus for preparing foods having two or more components hardenable by heat treatment, particularly egg bar, the method comprises the step of filling a first component (I.), e.g. egg-yolk, forming...  
WO/2014/014156A1
An egg white molding food manufacturing system according to an embodiment of the present invention includes: arranging a first mold on a tray disposed on a stationary conveyer; disposing previously cooked inner materials to be separate f...  
WO/2014/009370A3
The present invention relates to a method for encapsulation and to capsules that can be obtained by the method. The method is characterized by the step of counter-current, diffusional exchange across the membrane of a capsule-shell. Duri...  
WO/2014/006068A1
The present invention is concerned with an apparatus for making a coated frozen confectionery product by co-extrusion of a frozen confection and a coating substance, and in particular a nozzle body forming part of the apparatus. The nozz...  
WO/2014/007630A2
The present invention relates to a method for preparing food products by means of processing food particles with a gelling agent, comprising the processing steps of: a) providing a food particles; b) providing a viscous gelling agent; c)...  
WO/2014/007630A3
The present invention relates to a method for preparing food products by means of processing food particles with a gelling agent, comprising the processing steps of: a) providing a food particles; b) providing a viscous gelling agent; c)...  
WO/2014/000448A1
Disclosed is a food battering machine, comprising a frame (2), with a rotatable roller (6) and a batter loading device being arranged on the frame. A batter spraying port (5) of the batter loading device corresponds to a feed port of the...  
WO/2014/000803A1
The invention relates to a method for producing a film formulation for an edible film, having the following steps: (a) producing a solution A by means of a stirring process at a temperature ranging from 20 °C to 100 °C, wherein the sol...  
WO/2014/001033A1
The present invention relates to a sheet-like particulate comprising a lipophilic cellulose-based polymer, for example ethylcellulose. The invention also relates to a method for production of these sheet-like particulates. Moreover the i...  
WO/2013/190222A1
The invention relates to a device for manufacturing a therapeutic composite bar having a plurality of components, characterized by the fact that said device includes: a connection box (1) including means for connection to extruders, and ...  
WO/2013/187852A1
The invention relates to the medical, chemical, pharmaceutical, and food industries, to animal husbandry, the fish industry, nutritional science and biotechnology, and can be used in creating encapsulated protein-containing products. The...  
WO/2013/185941A1
The invention proposes a method for the production of a porous powder product containing a microorganism, from a liquid concentrate comprising at least one liquid microorganism culture and a carrier composition, the carrier composition c...  
WO/2013/182855A3
A method for making microcapsules comprising an encapsulated material, microcapsules obtainable by that method and articles and compositions comprising said microcapsules.  
WO/2013/183907A1
The present invention relates to fermented enzymatic food produced by using aspergillus and lactobacillus composite fermentation technology and to a method for producing the same, which includes the steps of: heating a mixture of unpolis...  
WO/2013/184730A1
An edible filling formed of protein-containing solid particles in a fat-containing carrier having lecithin during wet particle size reduction to emulsify before enough starch is added to absorb excess or free fat-containing carrier when ...  
WO/2013/179356A1
The purpose of the present invention is to provide a food processing roller capable of improving the property of biting into raw materials and of processing raw materials efficiently and capable of maintaining favorable bite properties o...  
WO/2013/174688A1
The invention relates to a method for stamping a plurality of articles (2), the method comprising the steps of transporting the plurality of articles (2) along a first conveyance path (4), splitting a transport flow of the plurality of a...  
WO/2013/172386A1
The purpose of the invention is to provide a more durable covering/cutting device. The covering/cutting device (1) comprises multiple edges (covering/cutting blades), which cut or cover a substance (101) to be covered and/or cut, and a p...  
WO/2013/164684A1
A kit (2) and method (100) for compounding medicated treats (4) for pet animals includes a first compound (6), a second compound (8), a mold assembly (12), and a blister pack subkit (57). The first compound (6) includes an edible binding...  
WO/2013/153414A1
The invention concerns a fermented dairy product comprising microcapsules of oxidizable active, and a fermented milk composition.  
WO/2013/154516A2  
WO/2013/152852A1
The invention relates to a wet granulation process comprising contacting a material to be granulated with a granulating liquid, wherein the granulating liquid comprises Arabic gum. The process may be used for improving dissolution kineti...  
WO/2013/141964A1
The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in acidic food products. The microcapsule in...  
WO/2013/138246A1
A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consisten...  
WO/2013/122929A1
The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a...  
WO/2013/117565A1
The present invention relates to improved powderous formulations of organic acids or esters having an aromatic ring system, as well as to the production of such formulations.  
WO/2013/119384A1
The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in acidic food products. The microcapsule in...  
WO/2013/115647A1
A method for moulding food products from a pumpable foodstuff mass, wherein use is made of a moulding device with a mould drum (22) provided with mould cavities (25) having a fill opening for the introduction of foodstuff mass. A mass fe...  
WO/2013/116410A1
An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxida...  
WO/2013/116815A1
A food cooking apparatus comprising: a housing; a holding tank attached to the housing; an extruder in fluid communication with the holding tank; a bottom continuous belt generally adjacent to the extruder, the bottom continuous belt com...  
WO/2013/113027A3
An edible composition, particularly an edible transport system, comprising an edible substance and a cross-linked matrix encapsulating the edible substance, the cross-linked matrix comprising (1) at least one edible polymer and edible pa...  
WO/2013/113027A2
An edible composition, particularly an edible transport system, comprising an edible substance and a cross-linked matrix encapsulating the edible substance, the cross-linked matrix comprising (1) at least one edible polymer and edible pa...  
WO/2013/110449A1
The invention relates to pellets comprising starch and further comprising protein. A process to make pellets of the present invention is also disclosed. Further, use of the pellets as an ingredient to make food-, pet food- and feed compo...  
WO/2013/110088A1
A coating system (20) includes a conveyor system (22), a coating distribution assembly (24), and a coating adherence system (26). The coating material (M) may be recycled via a coating collection and return system (30). The coating distr...  
WO/2013/107608A1
The present invention relates to a process for production of beadlets comprising hop acids salts in a matrix comprising at least one starch and/or starch derivative, to such beadlets and to the use of such specific beadlets.  
WO/2013/106561A1
An edible food wrap for a variety of comestibles is described. A peeling device(12) is employed to produce a thin, elongated strip(14) of a suitable edible material. The precisely cut strip can then be efficiently and completely deodoriz...  
WO/2013/098842A3
This invention relates to the field of aqueous and non-aqueous film coating of substrates like pharmaceutical tablets, nutritional supplements, food, confectionery items, agricultural seeds, and the like, and is specifically concerned wi...  
WO/2013/100267A1
Disclosed is a conjugated linoleic acid (CLA)-comprising soybean composition, and a production method thereof. More particularly, in the disclosed soybean composition, the conjugated linoleic acid (CLA) is obtained by converting linoleic...  
WO/2013/093912A1
The present invention provides for a stabilized oxygen-sensitive flavoring agent particle for admixing to a food product comprising a core composition granule containing at least one oxygen-sensitive flavoring agent and at least one wate...  
WO/2013/087757A1
Disclosed is an edible coating, a food product coated with the coating and the method for manufacturing the food product. The coating comprises a first layer comprising first edible oil and a second layer comprising a hydrophobic edible ...  
WO/2013/083697A1
There is provided a shelf-stable dairy mousse in the form of an aerated oil-in- water emulsion, the shelf-stable dairy mousse comprising a dairy base, a fat source, an emulsifier and a hydrocolloid-based stabilizer system. The total fat ...  
WO/2013/083503A1
Device (1) and method for dosing an aqueous solution (2) of an additive, e.g., a non-caking agent, into an amount of a particulate material, such as a salt. The device comprises a conveyor (4) for transporting the particulate material an...  
WO/2013/084291A1
Provided is a skewering machine that can reliably skewer material with only one skewer. A skewering machine (10) has: a first base part (14) on which material is placed; a second base part (32) provided with a groove part in which a skew...  
WO/2013/082651A1
A method for forming a cleaning material for cleaning a grinder is disclosed. The method includes forming pellets varying in size from a pelletisable material such that the size range of the formed pellets is configured to provide a clea...  
WO/2013/078571A1
The invention relates to a novel method for the production of inert foodstuffs for feeding fish larvae. Thus, the inventors of the present application have developed a novel and effective method which comprises the steps of: a) selecting...  
WO/2013/082235A1
An apparatus for receiving a plurality of mold assemblies having a first mold portion and a second mold portion operably connected together for forming parts. The apparatus includes a mold holding member and a pair of spaced apart suppor...  
WO/2013/075939A1
A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a comparable control composition without the ...  

Matches 401 - 450 out of 10,754