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WO/2021/003010A1 |
A pickling device may include a housing having a first open end and a second closed end opposite the first open end. The housing may define a pickling cavity extending between the first open end and the second closed end, and the picklin...
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WO/2021/002804A1 |
The present invention relates to edible composites and methods of forming the edible composites thereof. In particular, the present invention relates to extruded edible composites and methods of forming thereof. The edible composite is f...
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WO/2020/260139A1 |
The invention relates to the deep-fried food, in particular in the use of hydrolyzed gluten in duster composition for deep fried food.
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WO/2020/261245A1 |
Embodiments herein are directed to methods for preparing and compositions containing microalgae biomass. Described herein are, for example, methods of preparing a microalgal flour that involve culturing microalgae, concentrating the micr...
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WO/2020/260527A1 |
A beverage powder comprising crystalline tastant particles characterized in that the crystalline tastant particles are at least partially coated with a hydrophobic coating, and wherein the at least partially coated crystalline tastant pa...
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WO/2020/251354A1 |
The present invention concerns a process for manufacturing an infant formula product comprising lipid globules having a volume-weighted mode diameter of at least 1.0 μm, wherein the process comprises: (a) subjecting an aqueous mixture h...
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WO/2020/251350A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a1) providing an aqueous mixture having a protein component and a carbohydrate component, (a2) subjecting the aqueous mixture to a protein ...
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WO/2020/249506A1 |
An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 0% to 3% by weigh...
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WO/2020/250118A1 |
A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating th...
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WO/2020/248295A1 |
Disclosed are a plant-based soft capsule and a preparation method therefor and uses thereof. The plant-based soft capsule is prepared by controlling the weight average molecular weight of carrageenan to be 1.2×106-2.0×106, said carrage...
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WO/2020/251352A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a) subjecting an aqueous mixture having a protein component and a carbohydrate component to a heat treatment step; (b) mixing the aqueous m...
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WO/2020/251360A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a) subjecting an aqueous mixture having a protein component and a carbohydrate component to a heat treatment step; (b) mixing the aqueous m...
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WO/2020/251353A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a1) providing an aqueous mixture having a substantially lactose-free protein component, (a2) subjecting the aqueous mixture to a heat treat...
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WO/2020/251351A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a1) providing an aqueous mixture having a protein component and a carbohydrate component, (a2) subjecting the aqueous mixture to a heat tre...
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WO/2020/249515A1 |
An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by wei...
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WO/2020/247225A1 |
A nutritional ingredient for use in nutritional powders is provided. The nutritional ingredient is an agglomerated calcium source, which includes particles of a calcium source adhered together with a lecithin binder. The nutritional ingr...
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WO/2020/247667A1 |
Methods of forming a protective coating on a surface of one or more substrates. The methods include providing a mixture including a coating agent in a solvent, forming a fog from the mixture, allowing the fog to contact the outer surface...
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WO/2020/175894A3 |
The present invention relates to a multi-coated soft capsule. A soft capsule containing a liquid raw material therein is primarily coated with a red ginseng extract and secondarily with a red ginseng powder. Thus, the resulting multi-coa...
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WO/2020/245317A1 |
Use of a gas hydrate for producing a frozen food foam product, wherein the gas comprises air and/or one or more of carbon dioxide, nitrogen, nitrous oxide, argon and oxygen, preferably the gas comprises carbon dioxide and/or nitrogen.
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WO/2020/240095A1 |
According to an example aspect of the present invention there is provided a method for producing food products, which comprise destarched oats, together with at least one other plant protein product, at least one starch component, or bot...
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WO/2020/239521A1 |
The present invention relates to a spray dried coconut milk powder comprising coconut milk and coconut flour. A further aspect of the invention is a process for making the coconut milk powder.
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WO/2020/243347A1 |
A method and system for correcting mass flow rate measurements relating to a conveyor used to move a stream of first component material portions to and through a mixing station in which a second component material is dispensed in a prede...
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WO/2020/238511A1 |
Frozen food and shaping die thereof, the frozen food comprises a cylindrical frozen food body (21), wherein a first through hole (22) is disposed at the center of the frozen food body (21), a plurality of grooves (23) are disposed at the...
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WO/2020/239917A1 |
A confectionery product having a first portion comprising a fruit and/or nut composition and a binder; a second portion comprising a ganache; and a third portion comprising a chocolate composition. The composition has an indulgent taste ...
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WO/2020/238297A1 |
A soft capsule containing NADH or NADPH, a preparation method and an application thereof in the field of medicine and health products. The content therein comprises NADH or NADPH and edible vegetable oil and/or edible glycol, wherein the...
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WO/2020/232557A1 |
The present technology generally relates to methods of making cocoa butter-derived products that comprise cannabinoids. The present technology further generally relates to cocoa butter-derived products resulting from such methods.
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WO/2020/153924A3 |
The present invention relates to a grammage control system (A) that is capable of monitoring whether products (5) such as sandwich biscuits, wafers, cakes, nougat, bars, fruit pulps, etc. coated with chocolate or similar liquid sauces, a...
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WO/2020/227815A1 |
Microparticles comprising carboxylated, sulfated, or phosphated cellulose nanocrystals (CNCs) and pigment nanoparticles are provided. In these particles, the cellulose nanocrystals and the pigment nanoparticles are agglomerated together ...
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WO/2020/145926A3 |
The present invention relates to a chocolate enrobing machine (A) that allows for coating products such as sandwich biscuits, wafers, cakes, nougat, bars, fruit pulps, etc. with chocolate or with similar liquid/fluid sauces. The present ...
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WO/2020/232078A1 |
A frozen food product is described to include frozen foodstuffs combined with a polysaccharide, protein, or other water absorber, individually or in combination, separated from the food stuff through one or more mechanisms including but ...
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WO/2020/232071A1 |
Apparatus and methods for making puffed food products are disclosed. Embodiments of the innovative process may include two or more cycles of compression, baking, and expansion to convert raw ingredients into at least one intermediate foo...
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WO/2020/229670A1 |
The present invention relates to methods for encapsulating a bioactive agent such as a microorganism, methods for making a modified food, feed, cosmetic, plant health, seed health or pharmaceutical product comprising heteropolymer partic...
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WO/2020/225128A1 |
The present invention relates to a method for stabilizing a dispersion of liposomal vesicles in a first aqueous composition, the liposomal vesicles comprising a phospholipid bilayer enclosing a second aqueous composition. The liposomal v...
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WO/2020/227130A1 |
This present disclosure provides reliable methods and apparatus for delivering a pharmaceutical active ingredient to a substrate. In some examples, the pharmaceutical active ingredient is applied to the substrate after the substrate has ...
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WO/2020/224736A1 |
In a production facility for coating ice cream products a plurality of carriers are used for transport of the ice cream products from the supply station to a coating station where coating, for example chocolate, is applied to the product...
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WO/2020/225299A1 |
The invention relates to a process for preparing very dense alginate gel beads comprising an active ingredient, and to the alginate gel beads obtainable by said process. Additionally, the invention also relates to a food product comprisi...
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WO/2020/225020A1 |
The present invention relates to compositions, in particular compacted compositions, containing at least one betaine salt and at least one feed additive and their use for providing the feed additive, in particular probiotics, to drinking...
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WO/2020/223337A1 |
A food bar includes a mixture of dry ingredients including a protein and a binder including a sweetener. The food bar is able to maintain an initial texture so that the amount of force required to cut the food bar after storage of the fo...
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WO/2020/222643A1 |
Device for producing a liquid froth from a liquid, particularly a milk-containing or at least milky liquid, comprising a frothing unit (300) with a frothing chamber (350) which is provided with a liquid inlet (310) and a froth outlet (32...
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WO/2020/221592A1 |
The present invention provides a fortificant composition comprising a sugar derived humectant in the range of 30 to 60 wt%; a solubilizer in the range of 1 to 40 wt%; an encapsulated fat soluble fortificant in the range of 0.001 to 10 wt...
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WO/2020/221052A1 |
Aa alpha-tocopherol microsphere, a preparation method therefor and use thereof. The microsphere is obtained by means of a cooling crystallization method by using betaine as a carrier while stirring or vortexing. The obtained microsphere ...
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WO/2020/219194A1 |
Popcorn machines having easily removable popping kettle assemblies are described herein. In some embodiments, a popcorn machine configured accordance with the present technology includes a cabinet and a pair of kettle supports mounted wi...
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WO/2020/218766A1 |
The present invention has been devised by taking all existing problems into consideration, and provides a filling injection device for manufacturing wrapped food, the device being capable of removing, in advance during a preliminary step...
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WO/2020/219958A1 |
Starch-based edible coating compositions for preserving food products are disclosed. The starch-based coatings comprise both a polymerized starch, comprising intertwined amylopectin chains and/or amylose chains, and native (unmodified) a...
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WO/2020/214878A1 |
A method of making a population of capsules, the capsules can include a core including a benefit agent and a shell surrounding the core, wherein the shell can include a first shell component.
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WO/2020/211786A1 |
Disclosed are a microencapsulation method for improving the stability of anthocyanin, a product therefrom and the use thereof. The method for preparing an anthocyanin microcapsule comprises: (1) using sodium alginate as a wall material, ...
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WO/2020/214891A1 |
A method for making capsules having a core surrounded by a polymeric shell can include dispersing droplets of a disperse-phase in a continuous phase by passing the disperse phase through a plurality of holes in a membrane, from a first s...
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WO/2020/212798A1 |
A texturized food analogue production system includes a first heating element, a second heating element, and a pump. The pump may be configured for moving a dough into the first heating element and across the second heating element. The ...
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WO/2020/211669A1 |
Disclosed are a gluten product processing apparatus and a gluten product processing method, the processing apparatus comprising an extruding machine (1). A material discharge end of the extruding machine (1) is provided with a press fitt...
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WO/2020/211831A1 |
A functional food of a probiotic formulation having blood glucose lowering effect, comprising Lactobacillus reuteri, Lactobacillus gasseri, Lactobacillusacidophilus, and Bifidobacterium lactics, and having significant effects of lowering...
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