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WO/2019/009287A1 |
The present invention provides a conveying device and a conveying method in which, when workpieces (50a, 50b) are stacked on each other, the stacked state of the workpieces is reliably maintained even while the workpieces are being conve...
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WO/2019/004593A1 |
The present invention comprises: a movable bar (15) mounted by interposing a vertical bar (12) and a horizontal bar (13) on a base (11), so as to induce a 3-axis motion; a first extruder (20) selectively mounted on the movable bar (15) a...
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WO/2019/004760A2 |
The present application relates to a method for preparing a jaggery concentrate and a jaggery concentrate prepared thereby.
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WO/2019/002088A1 |
The invention relates to a manufacturing process for the production of a bouillon tablet or bouillon cube. In particularly the invention relates to a process for the production of a bouillon tablet or bouillon cube wherein the hygroscopi...
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WO/2018/234248A1 |
The present invention relates to new sugar-coated solid forms with irregular shapes, and to a sugar coating method which is particularly useful for the preparation of same.
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WO/2018/234252A1 |
Provided is an apparatus (100) for preparing a food puree comprising a chamber (102) for containing food ingredients and a steam supply (104) for supplying steam to the chamber for steaming the food ingredients. A liquid supply (106) sup...
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WO/2018/230838A1 |
The present invention relates to a functional food composition for promoting the secretion of insulin, containing a puffed product containing Phyllostachys nigra leaves, rice germ and/or refined rice bran, wherein the food composition in...
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WO/2018/231802A1 |
Dry mix coatings and mixes for snack crackers are made from pregelatinized waxy cassava and exhibit unique textural properties compared to other starches for example having a less dense, highly facturable, crisper texture than is obtaina...
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WO/2018/227296A1 |
A pulse-based pasta and a method of manufacturing the pulse based-pasta using a heat and moisture treatment process. The method may comprise hydrating and heating a limited-protein pulse fraction to produce a hydrated pulse dough; agglom...
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WO/2018/227046A2 |
A flavor-containing granule formulation composed of a at least one carbohydrate for providing oxidative/volatile flavor stability and structure, at least one carbohydrate polymer as an emulsifier, and optionally at least one carbohydrate...
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WO/2018/224537A1 |
The present invention relates to a beverage powder comprising porous particles and partially aggregated proteins, the porous particles having an amorphous continuous phase comprising a sweetener, a soluble filler and a optionally a surfa...
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WO/2018/224786A1 |
The present invention relates to an edible biscuit (1) shaped as a container comprising at least one peripheral wall (3), characterised in that it comprises a plurality of grooves (4) and/or bulges provided at least along the inner and/o...
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WO/2018/223248A1 |
A food preserving machine, comprising a pressure-resistant housing, a door, a storage chamber, a pressure-reducing pump, a pressure-reducing pump motor, and a decontamination liquid container or decontamination gas container. The door an...
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WO/2018/218959A1 |
A modular fully automatic 2D/3D rice noodle roll maker, comprising: a machine frame (1), a slurry conveying pipe (21), and a steam guiding pipe (10); the machine frame (1) is provided thereon with a plurality of modular frames (9), a mid...
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WO/2018/220208A1 |
The invention concerns a device for gripping at least one deformable food product. This gripping device comprises: - at least one perforated plate defining at least one surface (130) for receiving the deformable food product (10), and - ...
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WO/2018/222393A2 |
High Specific Mechanical Energy extruder screw assemblies (14, 88, 98) and complete extruders (10, 86, 96) are provided, which include wide-flight intermediate screw sections (104) having axial flight widths greater than the flight width...
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WO/2018/220577A1 |
Aqueous-based biodegradable colorant coating dispersions, and methods for their use, are disclosed. The dispersions can include a colorant phase, a continuous aqueous phase, and a dispersing agent. The colorant phase can be dispersed in ...
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WO/2018/218316A1 |
The dough product (1) has a triangular section with edges (2) and sides (3) which have an outwardly arcuate shape, the forming arcs being of the same or different length. In a fixed-length dough product (1), such as spaghetti and macaron...
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WO/2018/214914A1 |
Disclosed are a micron fish oil composition and a preparation method thereof. The preparation method comprises mixing a complex plant colloid and a fish oil and emulsifying the mixture to obtain an emulsion, and homogenizing the emulsion...
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WO/2018/213165A1 |
The present application discloses a method for disposing a composition on a food product. The method includes generating an activated gas by introducing a working gas into a plasma chamber and generating nonthermal plasma in the plasma c...
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WO/2018/213347A1 |
Systems and methods for forming vegetable product food holders. The method may include placing a first layer of vegetable product into a mold and forming the first layer of vegetable product to the mold. The method may also include vario...
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WO/2018/210981A1 |
The present patent application relates to solid particles comprising vitamin A and/or its derivatives, which are more stable when compressed into tablets.
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WO/2018/205457A1 |
Disclosed is a bulking machine which performs template changing without shutdown; the bulking machine comprises bulking chambers (3, 4), and a template changing device (5) arranged at an outlet of the bulking chambers (3, 4), a first tem...
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WO/2018/208989A1 |
Edible electrical systems containing food and/or food-based materials that possess electrical characteristics comparable or substantially equal to those of conventional materials used traditional electronic circuits and configured to inc...
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WO/2018/206709A1 |
The present invention refers to an edible composition comprising water and/or at least one edible oil and a surface-reacted calcium carbonate having a volume median particle size d 50 from 0.1 to 90 µm, an edible coating and/or filling ...
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WO/2018/206856A1 |
The present invention relates to a food fat component which is capable of preventing oxidation of fatty acids and simultaneously improving both the nutritional profile and organoleptic properties of the product. The invention also relate...
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WO/2018/203050A1 |
A flavouring apparatus for coating product in flavouring is provided. The apparatus comprises a flavouring receptacle configured for receiving a portion of product and a dose of flavouring. The flavouring receptacle comprises an open fir...
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WO/2018/202287A1 |
The invention relates to a chewing gum composition comprising, calculated as dry weight, 30 - 60 wt.% maltitol, 5 -30 wt.%% mannitol, 5 -25 wt.% polyvinylacetate, 1 -15 wt.% vinyl acetate-vinyl laurate – copolymer, 0.5 -5 wt.%% gelling...
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WO/2018/204473A1 |
A process for preparing a self-contained single serving pasta food product includes: cooking a predetermined amount of pasta until hydrated to 45%-50% of its specific weight; cooling the pasta in water at a temperature between 20 and 40 ...
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WO/2018/200836A1 |
Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients; wherein the anticaking agent can be applied to divided cheese to prevent caking. Also disclosed are food...
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WO/2018/195601A1 |
Provided herein are encapsulated compositions comprising one or more long chain polyunsaturated fatty acids (LCPUFAs) and at least one hydrocolloid, wherein the composition has a surface free fat content of less than about 5%. Also provi...
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WO/2018/199871A1 |
The invention relates to the medical industry, the food industry, biotechnology, cosmetology and the feed industry, and more particularly to the production of encapsulated products during the comprehensive processing of oleaginous fruits...
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WO/2018/200810A1 |
An improved rotary head extruder incorporates an auger system comprising more than one auger to create asymmetrical, substantially cylindrical extruded products having a density within the range of about 3.0 to about 6.0 lbs./cu ft. A wi...
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WO/2018/197493A1 |
The invention relates to an apparatus for aerating a pasty product. The apparatus comprises a housing (1) with an inlet (4) for the pasty product to be aerated and an outlet (5) for the aerated product. The apparatus comprises at least a...
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WO/2018/197734A1 |
The invention relates to a method for preparing an ice-cream cone formed by a cone-shaped biscuit (2) and a layer of chocolate (3) disposed on the internal face and upper edge of the biscuit (2), and ice cream (3) inside of same. The inv...
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WO/2018/192748A1 |
The present invention relates to a savoury concentrate comprising: a. at least 30 wt.%, by weight of the concentrate, of an oil phase comprising liquid oil; b. 3-30 wt.%, by weight of the concentrate, of an edible salt; c. 1-50 wt.%, by ...
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WO/2018/192753A1 |
The present invention relates to a savoury concentrate comprising: a. at least 30 wt.%, by weight of the concentrate, of an oil phase comprising liquid oil; b. 3-30 wt.%, by weight of the concentrate, of an edible salt; c. 1-50 wt.%, by ...
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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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