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WO/2018/188827A1 |
The invention relates to a method and a device for processing food products from a pourable composition. The flow behaviour of the pourable composition is adjusted and/or changed by increasing the proportion within the overall solids con...
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WO/2018/190587A1 |
A bread crumb coating apparatus according to the present invention can uniformly and automatically coat, with bread crumbs, egg-coated pork that is laid flat in order to make a pork cutlet or a croquette, thereby having an effect of incr...
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WO/2018/188826A1 |
The invention relates to a device and a method for producing spherical particles. The device (100) for producing particles comprises a cooling area (105) in which the particles can be cooled down to a final temperature, in particular roo...
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WO/2018/188902A1 |
The invention relates to a gelatin product with a core component, wherein the core component is partly or completely encased by a gelatin gel. The gelatin gel is made of a homogenous casting compound which contains the following componen...
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WO/2018/184362A1 |
A special sustained release salt for stuffing and a preparation method therefor, the special sustained release salt for stuffing being prepared from 100 parts of water, 3-5 parts of carrageenan, 4-6 parts of gamma-polyglutamic acid, 0.5-...
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WO/2018/187648A1 |
A nutritional supplement enclosed within an edible film is claimed. The nutritional supplement and edible film form a pod that can be dissolved within a beverage. A method of manufacturing a nutritional powder supplement pod is also clai...
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WO/2018/186700A1 |
The present invention relates to a method for improving lactic acid bacteria in survival rate, storage stability, resistance to acid or bile, and adherence to intestinal epithelial cells by coating the surface of lactic acid bacteria wit...
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WO/2018/182115A1 |
The present invention provides a coffee printing service system having a replacement management function for an edible ink. The present invention is provided in order to solve the problems of existing methods. The present invention enabl...
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WO/2018/179001A1 |
The invention relates to a process for the preparation of dry lyophilized powdered formulations of probiotic bacteria for monogastric animal (for example poultry birds) using a combination of different polymers through the process of enc...
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WO/2018/182151A1 |
The present invention relates to a hot water extract of eight herb plants, which are fresh Rehmanniae Radix roots, white poria roots, white honey (honey), Lycium barbarum fruits, Cornus officinalis fruits, Schisandra chinensis fruits, an...
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WO/2018/171050A1 |
A method for use in preparing a potato starch-based 3D printing material: the material is formed by means of potato starch, protein, water, and butter, which undergo blending, gelatinization, kneading and 3D printing; the weight percenta...
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WO/2018/173090A1 |
The described process allows to obtain rapidly, i.e. the order of a few tens of seconds, calcium alginate membranes enclosing inside them spherical portions of food liquids of any kind and composition, including acidic liquids, or alcoho...
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WO/2018/174699A1 |
The present invention relates to the development of compositions in the field of food engineering, particularly compositions including nanoparticles in different natural wax components, which can be used to coat and preserve fruit and ve...
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WO/2018/171630A1 |
A preparation method for a composite starch 3D printing material: a composite starch 25-60 parts and a protein 1-8 parts are mixed then added with water 30-65 parts for gelatinization, and when gelatinized, a butter 4-9 parts is poured f...
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WO/2018/169312A1 |
The present invention relates to a powder type fat composition having good flavor expression and, more specifically, to a fat composition having improved hygroscopicity and being light-bodied.
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WO/2018/167084A1 |
The invention relates to a method for producing a string of cheese, said method comprising supplying a cheese base, retexturing said cheese base so as to form a cheese paste, and extruding said cheese paste through a spinneret having a d...
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WO/2018/167229A1 |
The invention relates to a method (100) for producing a cheese spiral, comprising the following steps: supplying (110) a cheese paste; extruding (120) the cheese paste so as to form a string of cheese; and winding (170) the string of che...
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WO/2018/169389A1 |
The invention relates to a print head (2) comprising a nozzle (3) for printing a food product (10) layer-by-layer and a conveyor (15) for conveying food. The invention further relates to a system (1) comprising such a print head (2) and ...
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WO/2018/167173A1 |
Disclosed is a device for making candy comprising: a first chamber and a piston rod, wherein the first chamber is adapted for receiving a first container containing a sugary gel. The first container having a first end and a second end op...
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WO/2018/167782A1 |
The present invention provides mixtures comprising white soft-wheat flour, dried powdered palm fat and salt, as well as methods for producing short crust pastries.
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WO/2018/164368A1 |
The present invention relates to a kim bugak (Korean seaweed deep-fried dish) preparation method. More specifically, the present invention relates to a kim bugak preparation method for: lowering caloric and fat content to be less than th...
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WO/2018/165205A1 |
An algal-derived consumable comprises: (i) an algal biomass derived from at least one species of algae, such as Klebsormidium; and (ii) optionally at least one additional ingredient, such as flavoring ingredients, colorants, seasonings, ...
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WO/2018/160116A1 |
Embodiments herein relate to a food preparation device (100) and a bread mold (200). The food preparation device (100) comprises a bottom unit for accommodating a first piece of bread (140A); a top unit for accommodating a second piece o...
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WO/2018/156177A1 |
A confection containing device that contains a confection consumed frozen. The device includes a stick-spout-pouch assembly, and a stick cap. The stick-spout-pouch assembly includes a latching portion integral with a stick portion, and a...
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WO/2018/154593A1 |
The invention relates to a method for the preparation of dry formulations of dairy probiotic bacteria using a combination of different polymers. The said formulations having increased viability during processing, storage and upon transfe...
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WO/2018/152610A1 |
A method of making a puffed, dehydrated food product comprises mixing a high amylopectin starch and selected food ingredients to form a dough; forming the dough into pieces; and exposing the dough pieces to microwave radiation at a press...
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WO/2018/149770A1 |
The present invention relates to a food grade powder comprising a dried hydrogel co- gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25 °C or above and a second biopolymer capable of f...
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WO/2018/152344A1 |
High thermal transfer, hollow core extrusion screws (50, 52, 124, 126, 190) include elongated hollow core shafts (54, 128, 130, 192) equipped with helical flighting (56, 132, 134, 194) along the lengths thereof. The flighting (132, 134, ...
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WO/2018/149962A1 |
The invention relates to a method for manufacturing lightweight snacks with a crunchy texture, dehydrated portions for obtaining said lightweight snack and the lightweight snack obtained. Said invention proposes mixing a starch-free gela...
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WO/2018/149604A1 |
The invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps: a) preparing a premix having a moisture content of 0.5-12 wt.% by:...
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WO/2018/147708A1 |
The present invention relates to a pork processed product containing highly concentrated pork-derived collagen and a manufacturing method for snacks, crackers, and the like, containing the same, wherein tasty and easy-to-eat snacks are m...
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WO/2018/141548A1 |
The invention relates to a dosing pack (220) for delivering pre-compressed food products, the food products having been compressed under a force Fi in the dosing pack, the dosing pack (220) comprising: a container (221) where the pre-com...
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WO/2018/140031A1 |
A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extrude...
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WO/2018/137744A1 |
The present invention provides a nozzle for extruding a food or feed substance into a corresponding food or feed extrudate. The nozzle comprises an outlet section having one or more inlet ports for receiving the substance, and one or mor...
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WO/2018/140901A1 |
A device for preparing a gelatin-based product may comprise a mix tank, a mix pod that is fluidly coupled to the mix tank via a pod spike, and a hot water tank, where the hot water tank is coupled to the mix pod via the pod spike. In at ...
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WO/2018/139415A1 |
An endotoxin adsorbent, said endotoxin adsorbent comprising crystalline cellulose having a nitrogen atom-containing cationic group, can sufficiently remove endotoxins from a material, from which the endotoxins are to be removed, containi...
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WO/2018/133544A1 |
A method of reducing oil content in fried potato chips comprises : using a potato as raw materials; cleaning, peeling, cutting into strips, and ion blanching; adopting a mixed solution of a guar gum and sorbitol to form a film; and deep ...
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WO/2018/134066A1 |
A method for making a new food, feed or pharmaceutical product comprising addition of a composition comprising cross-linked, via intermolecular covalent isopeptide bonds, casein glycomacropeptide (CGMP) oligomers (CGMP oligomers) to the ...
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WO/2018/128921A1 |
The present invention is an apparatus for spraying a liquid onto pelleted feed, having a hopper with a gate for selectively holding or allowing the dropping of dry pellet feed, a spraying chamber below the hopper with an upper portion to...
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WO/2018/127736A1 |
An apparatus (1) for extruding mixtures, preferably of the food type, comprising: a work surface (2) with a substantially longitudinal development and provided with movement means (3) for translating an auxiliary support (V) along a firs...
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WO/2018/128334A1 |
The present invention relates to a cooked rice package for kimbap and, more particularly, to a cooked rice package for kimbap, comprising: a rice sheet obtained by thinly spreading cooked rice, which is used as a kimbap material, such th...
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WO/2018/127474A1 |
The present invention refers to a method for preparing a multilayer confectionary product comprising a paste confectionery center, surrounded by an intermediate layer of chewy candy material, surrounded in turn by a layer of amorphous ca...
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WO/2018/127595A1 |
There is provided an apparatus (100) and method (200) of puffing grain food. The puffing chamber is pre-heated, and the moisture loss from the grain food during the puffing process is determined and the temperature controlled based on th...
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WO/2018/122427A1 |
The invention relates to a system for the drying and/or industrial encapsulation of thermolabile substances, which comprises at least one injection unit (1) into which are introduced the thermolabile substance, a material that encapsulat...
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WO/2018/122129A1 |
Process for packaging a lipid-based compound in the form of a dose adapted to a functional use, comprising the following steps: - filling (I) a first part of a premade capsule, opened beforehand to give two parts, with a predetermined vo...
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WO/2018/122361A1 |
The invention relates to a method for producing blocks of an aqueous gel, comprising: a step of forming a compound by mixing: i. an aqueous substrate which is liquid at ambient temperature and which is brought to a temperature allowing t...
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WO/2018/124369A1 |
The purpose of the present invention is to provide a health enhancing pill and concentrate preparation method using Morus alba and Platycladus orientalis, which have excellent efficacy with respect to: diabetes, hypertension, obesity, ha...
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WO/2018/125920A1 |
A method of manufacturing a nutritional powder with in situ protein hydrolysis using extrusion technology is provided. The method includes adding an intact protein source, a protease component, a fat component, and water to an extruder t...
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WO/2018/114177A1 |
The present invention relates to a pasty cooking aid comprising fat, 35 to 85 wt% of crystalline ingredients, 0 to 30 wt% of powder ingredients, 5 to 40 vol% of gas, and characterised by a concentration of gums not being starch of less t...
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WO/2018/112576A1 |
The present invention relates to a method for producing a pre-gelatinized type 3 and 5 mixed resistant starch, produced by thermoplastic extrusion. The products produced can be used directly for consumption in the form of breakfast cerea...
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