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Matches 1 - 50 out of 10,689

Document Document Title
WO/2018/011095A1
The invention relates to a food processing system (100) able to deposit and/or deliver food under a certain pattern and to heat and/or cook it, wherein deposition is done onto a deposition surface (103) by at least a deposition head (102...  
WO/2018/012806A1
A cooking system is provided. The cooking system includes a user equipment and one or more cooking apparatuses. The user equipment may include a user interface configured to receive an input of a food model including at least one of a sh...  
WO/2018/011096A1
The invention refers to a food processing system (100) able to deposit and/or deliver food under a certain pattern and to heat and/or cook it, deposition being done onto a deposition surface (103) by at least a deposition head (102), suc...  
WO/2018/012801A1
A cartridge assembly, a cartridge device, a food forming module, and a cooking apparatus capable of using three-dimensional (3D) printing technology to form and cook food are provided. The cooking apparatus includes a main body, a cookin...  
WO/2018/011449A1
The invention relates to a cooking robot for cooking a food product (150) produced from foods (10) contained in cartridges (30) coupled to the cooking robot (300). The robot comprises at least one extrusion device (40) for extruding food...  
WO/2018/012805A1
A user equipment is provided. The user equipment includes a user interface, a transceiver and a processor. The user interface may receive an input of a food model including at least one of a shape, an ingredient, or a color of a food in ...  
WO/2018/009532A1
Natural encapsulation flavor products. Substantially natural particulate extrusion encapsulated flavor products are described including a flavor encapsulate, encapsulated in a natural glassy matrix, where the amount of flavor encapsulate...  
WO/2018/007490A1
A foam comprising water and native rapeseed protein isolate comprising 40 to 65 wt.% cruciferins and 35 to 60 wt.% napins and having a solubility of at least 90% over a pH range from 3 to 10 at a temperature of 23±2ºC.  
WO/2018/002301A1
Provided herein is a process for preparing a solid particle comprising: preparing an emulsion comprising: from 0.01 to 0.24%, by weight, of the final weight of the solid particle, of a saponin; from 5 to 55%, by weight, of the total weig...  
WO/2018/002297A1
Provided herein is a rice husk particles wherein at least 90%, by weight, of the total weight of the particles, has a diameter less than 25 µm.  
WO/2018/002139A1
A method for the manufacture of a whipped cream composition is disclosed. It comprises the steps of: providing a heat-treated acidified milk-based ingredient; mixing said ingredient with a cream component, to obtain a cream composition c...  
WO/2018/001876A1
The invention relates to a hard bouillon tablet and to a process for the production of a hard bouillon tablet characterized that a beef fat having a total saturated fat content of 54 to 72 wt% (based on weight of total fat); and wherein ...  
WO/2018/002331A1
Provided herein is a composition comprising: a) about 25% up to about 75% of a plasmolysed micro-organism by weight of the total weight of the composition; b) about at least greater than 20% up to about 60% by weight flavor or fragrance,...  
WO/2017/220309A1
Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) forming an oil-in-water emulsion wherein the ...  
WO/2017/220192A1
The invention relates to a method for heating a concentrate (K) in an installation for spray drying (100) according to the preamble of claim 1 and to an installation (100) for performing the method according to the preamble of claim 8. T...  
WO/2017/220334A1
The invention describes a system (100) for producing a foodstuff (107). The system (100) includes a plate (108) and a printing head (102), which is disposed above the plate (108) and is configured to extrude an edible compressed mass in ...  
WO/2017/220335A1
The invention relates to a system (100) for producing a cooked foodstuff (102). The system (100) comprises an extrusion chamber (110) having a moving extrusion head (111) for extruding an extrusion compound, and a cooking chamber (120) a...  
WO/2017/220191A1
The invention relates to a method for heating a concentrate (K) in a system for spray drying (100) according to the general terms of claim 1, and a system (100) for carrying out the method. The method and the system for carrying out same...  
WO/2017/220412A1
The present application relates to the use of a surface-reacted calcium carbonate as extrusion aid for the production of a puffed polysaccharide-based material excluding fibrillated cellulose-containing materials, wherein the surface-rea...  
WO/2017/216197A1
The invention relates to a device for dosing into a container (2) a pasty food product including solid pieces and a sauce. The device comprises an metering nozzle (1) comprising a main outlet to which the pasty food product with solid pi...  
WO/2017/214492A3
Described herein is a pumpable and/or flowable suspension comprising about 10-60 wt% of beta glucan (BG) that when diluted achieves a filterability ratio less than about 1.5. Further described herein is a pumpable and/or flowable suspens...  
WO/2017/209397A1
The present invention relates to a composition for enhancing the absorption of fat-soluble vitamins. The composition for enhancing the absorption of fat-soluble vitamins, according to the present invention, promotes the in vivo absorptio...  
WO/2017/207954A1
The invention relates to improvements in or relating to the coating of food with batter. A method includes: applying the composite batter coating to the portion of food (e.g. fish, seafood or meat portion), the composite batter coating c...  
WO/2017/209361A1
The present invention relates to a method for preparing an Allium hookeri hot sauce having red pepper paste, which contains Allium hookeri and black rice aleurone layer extracts, as a base. The sauce preparation method enables compensati...  
WO/2017/205932A1
The present disclosure relates generally to flour compositions for use in baking and other culinary applications. In particular, the disclosure relates to flour compositions comprising popcorn flour, and their use as gluten-free substitu...  
WO/2017/203086A1
The present invention relates to a family of compounds derived from 5-bromo-7-azaindole, to which alkyl chains are incorporated in one of the nitrogen atoms to render the compounds soluble in organic solvents, and to which 4-(diphenylami...  
WO/2017/202104A1
Disclosed are a layer-by-layer self-assembly of solidified linseed oil, a lipid complex thereof, and a preparation method therefor. The method comprises the following steps: (1) dispersing an oil in an aqueous sodium alginate solution, t...  
WO/2017/203006A1
Provided herein is a method for making an extruded particle comprising: a. mixing a modified starch and ≤ 20% water wherein the water content is such that said mixture has a glass transition temperature Tg above room temperature; b. he...  
WO/2017/204604A1
The present application relates to a method for preparing processed food by means of a frozen block and processed food prepared by means of same.  
WO/2017/198424A1
The invention relates to a system (100) for producing a cooked foodstuff (105). The system (100) comprises a pressure chamber (110) having a moving pressure head (112) for the extrusion of a pressed mass, and a cooking chamber (120) havi...  
WO/2017/197202A1
The present disclosure relates to, inter alia, a formulation in a package. The formulation comprises one or more active agents and is co-mingled with a whipping agent prior to being filled under pressure into the package. The whipping ag...  
WO/2017/197196A1
The present disclosure relates to, inter alia, a gel formulation in a package, the package may be pressurized. The formulation comprises one or more active agents and is co-mingled with a gas propellant prior to being filled under pressu...  
WO/2017/197194A1
The present disclosure relates to, inter alia, a formulation in a package, the formulation comprises one or more active agents and is co-mingled with a whipping agent prior to being filled under pressure into the package. The whipping ag...  
WO/2017/197193A1
The present disclosure relates to, inter alia, a formulation comprising one or more active agents and one or more thermal stabilizing agents and is co-mingled with a first propellant that is a gas propellant prior to being filled under p...  
WO/2017/197195A1
The present disclosure relates to, inter alia, a method of making a whipped formulation and the formulation. The method comprises: selecting an amount of a gas propellant co-mingled with one or more active agents. The gas propellant is d...  
WO/2017/186514A1
The invention relates to a process of preparing a shaped savoury concentrate having a water activity of less than 0.8 and a total fat content of 10-35 wt.%, said process comprising: a) mixing the following ingredients to prepare a fat co...  
WO/2017/185282A1
Disclosed is a heath care food containing a red pigment of nitraria. The heath care food comprises the following raw materials in parts by weight: 40 to 60 parts of red pigment of nitraria, 20 to 35 parts of liquoric root extract, 5 to 1...  
WO/2017/187039A1
The present invention concerns a method for producing unfried breaded nugget-like products, comprising a step of preparing a particular coating paste, in particular from rice flour and modified starches, combined with a step of cooking i...  
WO/2017/186767A1
The invention relates to the use of a composition containing silicic acid (hetero)polycondensate modified with organic groups, as a coating for medicines and foodstuffs or as a component in such a coating. The invention also relates to a...  
WO/2017/182807A1
The invention relates to a baked product which is adapted before during and/or after baking to have one or more images on at least one surface thereof. The image can be applied to an external surface or a surface of a portion of the bake...  
WO/2017/178217A1
A description is given of an system (100) for producing a cooked food item (104). The system (100) comprises a set-down surface (105), on which to place a food item (104), and a printing head (101), by means of which edible print substan...  
WO/2017/174322A1
The present invention relates to the field of powders, particularly food powders, and to the avoidance of caking in such powders by using compositions comprising dehydrated or partially dehydrated disodium inosine monophosphate salts.  
WO/2017/176103A1
The present invention relates to spheres of spirulina and/or at least one nutraceutical which are impervious to aqueous media and/or any food matrix, for incorporation into any type of food and drink, and to methods and processes for pro...  
WO/2017/176081A1
The present invention relates to a cell-penetrating peptide which has remarkably superb cell penetration efficiency, has a property of penetrating into 100% of all cells within 1 hour—even in environments in which serum or blood serum ...  
WO/2017/175225A1
A multilayer material suitable for use in food packaging or storage including a first layer of non-adhesive material and a second layer of non-adhesive material, wherein the first and second layers may be the same or different; and a foo...  
WO/2017/174518A1
The invention generally relates to a process for preparing a shelf-stable protein snack. More specifically the invention relates to a process for preparing a shelf-stable protein snack with a fibrous appearance and a crunchy texture.  
WO/2017/175872A1
The present invention comprises: a left mold (21) and right mold (31) arranged upon a support device (3); a die-closing device (5) having first actuators (27, 37) that mutually separate and bring closer the left and right molds; and a co...  
WO/2017/174517A1
The invention relates to a process for preparing a shelf-stable protein snack. More specifically the invention relates to a process for preparing a shelf-stable protein snack with a fibrous appearance and a crunchy texture, characterised...  
WO/2017/168006A1
The present invention is directed towards the use of granules in beverages, wherein the granules comprise (i) a milled carotenoid selected from the group consisting of lutein and zeaxanthin and any mixture thereof having the following pa...  
WO/2017/167966A1
There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like mater...  

Matches 1 - 50 out of 10,689