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WO/2019/134764A1 |
The invention relates to a spherical product characterised by a thin, yielding, plastic-feeling, gelatin-type permeable calcium alginate membrane in the form of a sphere with an outer diameter of 3 to 15 mm and a liquid core, for use in ...
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WO/2019/134251A1 |
A manufacturing method and manufacturing device for trace element supplement granules. The manufacturing method involves sequentially performing physical pressing, pulverizing and sieving of trace elements to obtain trace element supplem...
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WO/2019/135592A1 |
The objective of the present invention is to provide: a powder in which a bitter melon powder and a sweet potato powder are mixed, the power being capable of maximizing the efficacy of a bitter melon and a sweet potato by enabling the co...
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WO/2019/134992A1 |
The present invention relates to a method for producing a vegetable meat substitute having improved texture and appearance. The invention also relates to vegetable meat obtained by the method. The vegetable meat substitute provided by th...
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WO/2019/134880A1 |
There is provided a method (200) for preparing an extrudable food item comprising wheat flour and non-wheat flour at an apparatus (10), which comprises a mixing unit (120) and a heating unit (130). The method comprises combining (210), u...
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WO/2019/132103A1 |
The present invention relates to a method for preparing function-enhanced konjac rice and, more specifically, to a method for preparing konjac rice having enhanced functions by adding dietary fiber extracted from bamboo shoots such that ...
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WO/2019/132656A1 |
Apparatus (1) for coating a food product (10) with a batter, comprising a frame in which an endless conveyor belt (15, 15') is mounted, the endless conveyor belt having a transport run (15) to advance a food product (10) from an entry se...
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WO/2019/129925A1 |
The present invention relates to a breaded preparation which is in a form of a deep-fried product and which has been breaded with a food fat component. In the present invention the breading is capable to form a moisture-retentive and tas...
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WO/2019/129744A1 |
The invention relates to a cooling nozzle which has a product passage channel of annular cross-section the circumference of which is closed with the exception of at least one recess. Said recess has the effect that compound exiting the p...
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WO/2019/129927A1 |
The present invention relates to a breaded preparation to be cooked in oven, which preparation is breaded with a food fat component which is capable to prevent oxidation of fatty acids and to form deep-fried products-like final products ...
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WO/2019/130227A1 |
The present invention concerns a composition based on a mucous secretion of gastropods, preferably snail slime. In addition, this invention concerns a film or edible film obtained/obtainable with this composition and its use in the food ...
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WO/2019/126892A1 |
The present invention relates to the field of aquaculture, particularly to an additive for aquaculture diet, preferably an additive for fish diet, even more preferably an additive for aquaculture larva diet, comprising microencapsulated ...
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WO/2019/121517A1 |
The present invention relates to a new and improved solid (powderous) formulation, which comprises a high amount of curcuminoids.
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WO/2019/125157A1 |
The invention relates to an in-line multi-mode coating machine adapted to coat food products with a particulate coating material, the machine comprising in-line with each other and in succession: an infeed conveyor assembly, a rotary tum...
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WO/2019/088719A3 |
The present application relates to: a batter mix manufacturing composition containing grain flour, baking powder and allulose; a batter mix, a batter and a prepared food comprising the batter mix manufacturing composition; a method for m...
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WO/2019/121493A1 |
The present invention relates to spray-dried particles comprising PUFA oil and caseinate. Said particles comprise a relative large amount of caseinate and are free of sucrose. Surprisingly, a low amount of surface oil is measured when th...
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WO/2019/088712A3 |
The present application relates to three-layered noodles and a method for producing the same. Through a method for producing rolled-extruded-rolled three-layered noodles, it is possible to manufacture high-quality noodles (raw noodles, s...
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WO/2019/088572A3 |
The present application relates to: a composition for producing furikake, the composition including at least one furikake ingredient selected from the group consisting of fish, meat, vegetables, seaweed, mushrooms, fruits, and nuts, and ...
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WO/2019/120892A1 |
The invention provides 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 edible salt selected from sodium chloride, ...
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WO/2019/121696A1 |
The present invention relates to a solid, particulate plant-protein-based structurant composition comprising, based on total dry matter, a) 50-95 wt.% plant derived protein, b) 5-10 wt.% xanthan gum, c)1-30 wt.% glucono delta lactone-der...
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WO/2019/125683A1 |
Described are compositions and methods relating to enzyme-containing, hot-melt-prepared granules produced from a starting material that contains an amount of water sufficient to denature the enzyme under hot-melt processing conditions. T...
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WO/2019/120894A1 |
The invention relates to a savoury concentrate comprising: a) at least 30 wt.%, by weight of the concentrate, of a fat blend comprising liquid oil and 2-50 wt.% solid fat component, based on the combined weight of the liquid fat and soli...
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WO/2019/125168A1 |
An in-line coating machine adapted to coat food products with a particulate coating material has a food products conveyor assembly, a coating device arranged between the inlet and the outlet of the machine, and an excess coating material...
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WO/2019/121797A1 |
The present application relates to the use of a surface-reacted calcium carbonate as extrusion aid for the production of a puffed fibrillated cellulose-based material, wherein the surface-reacted calcium carbonate is a reaction product o...
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WO/2019/124642A1 |
Disclosed are: a binder composition for a bar-shaped solid food; and a bar-shaped solid food comprising the binder composition for a bar-shaped solid food. The disclosed binder composition for a bar-shaped solid food comprises cellulose ...
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WO/2019/120593A1 |
The invention relates to a food composition comprising a core component and a shell, wherein the shell comprises a carbohydrate matrix in which at least one aromatic substance is enclosed, and said carbohydrate matrix comprises at least ...
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WO/2019/122135A1 |
A method for the manufacture of a whipped cream composition is disclosed. It comprises the steps of: preparing a cream composition comprising between 15 wt% and 40 wt% of fat by mixing a milk-based component, a cream component, an option...
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WO/2019/117722A1 |
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/2019/115388A1 |
The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery pre-mix comprising the composition, a method of making the composition and its use to m...
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WO/2019/114248A1 |
An alginate crystal ball and a preparation method therefor. The shell of the alginate crystal ball comprises 70-80 parts of an alginate and 20-30 parts of a thickener, and the synergistic effect of the thickener and alginate is good. The...
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WO/2019/115733A1 |
It relates to a food-grade coated particle comprising: a) a core that comprises a (C4-C12)polycarboxylic acid; and b) a coating that comprises: (i) an alkali metal salt of a (C4-C12)polycarboxylic acid wherein at least one carboxylic gro...
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WO/2019/117705A1 |
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/2019/115407A1 |
The invention relates to the field of commercial extruded food products. In particular, the invention relates to a formulation for an extruded crisp foodstuff having a pea protein content of at least 60% by weight on total dry matter and...
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WO/2019/118580A1 |
Apparatus and methods for bulk processing items on a conveyor belt using an angled axial fan that extends obliquely into a processing chamber and includes a curved back wall forming an air flow chamber. The angled axial fan enhances air ...
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WO/2019/110804A1 |
Disclosed is a method for the manufacture of a spray-dried powder consisting essentially of LNT and/or LNn T, the spray-dried powder, its use for the manufacture of nutritional compositions, and nutritional compositions containing the sp...
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WO/2019/110806A1 |
Disclosed is a method for the manufacture of a spray-dried powder consisting essentially of at least one lacto-N-fucopentaose, the spray-dried powder, its use for the manufacture of nutritional compositions, and nutritional compositions ...
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WO/2019/110803A1 |
Disclosed is a method for the manufacture of a spray-dried powder consisting essentially of 3'-SL and/or 6'-SL, the spray-dried powder, its use for the manufacture of nutritional compositions, and nutritional compositions containing the ...
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WO/2019/110801A1 |
Disclosed is a method for the manufacture of a spray-dried powder consisting essentially of 3-fucosyllactose, the spray-dried powder, its use for the manufacture of nutritional compositions, and nutritional compositions containing the sp...
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WO/2019/110800A1 |
Disclosed are spray-dried powders containing a mixture of structurally distinct human milk oligosaccharides, methods for the production of said spray-dried powder, its use for the manufacture of nutritional compositions, and nutritional ...
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WO/2019/108839A1 |
A food product is coated with an edible, meltable powder. Upon melting, the powder-coated food product melts into a liquid coating on the food product. The meltable powder comprises a dry component free of starch and at least one of: a s...
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WO/2019/105729A1 |
The present invention relates to a savoury, particulate composition having a water content of not more than 15 wt.% and comprising: a) 5-99 wt.%, by weight of the composition, tomato powder, wherein at least 70 wt.% of said tomato powder...
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WO/2019/106072A1 |
Oilseed meal improved food products The present invention relates to a food product comprising a co-processed mixture, which mixture comprises at least one plant protein-containing composition and at least one oilseed meal, which is part...
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WO/2018/202287A8 |
The invention relates to a chewing gum mass, 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 agent, 1-7 wt.% of at le...
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WO/2019/100157A1 |
It is provided a method of coating quinoa seeds comprising the steps of washing the quinoa seeds to remove saponins; roasting the quinoa seeds; coating said quinoa seeds with a hydrocolloid; and cooling said coated quinoa seeds. In an al...
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WO/2019/102051A1 |
The invention relates to a machine for spherifying or encapsulating a liquid or semi-liquid product, using techniques of direct spherification, reverse spherification and encapsulation, said machine comprising at least: a container of a ...
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WO/2019/103204A1 |
The present invention relates to a 3D food printer and, more specifically, to a 3D food printer for manufacturing an edible 3D food by using a plurality of ingredients on the basis of 3D image data. The 3D food printer has functions of: ...
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WO/2019/100779A1 |
A device for producing infant formula granular noodles consists of a double-material mixing system, a double ageing system, and a rapid granulation system. All raw materials for the device are in a fully enclosed state, which helps to ma...
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WO/2018/053197A3 |
Disclosed is a method for producing agglomerated proteins, agglomerated protein powders, and instantized protein powders using at least one protein binder to form agglomerates of at least one target protein.
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WO/2019/098400A1 |
The present invention relates to a method for preparing calcium alginate beads and, more specifically, to a method for preparing calcium alginate beads, comprising: a first step of preparing a sodium alginate solution; a second step of i...
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WO/2019/100025A1 |
The present disclosures relate to systems and methods for dynamic and adaptive conditioning of nutritional substances. In some embodiments, the present disclosures further relate to dynamic recipes and food building blocks (FBB) which ar...
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