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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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WO/2019/099338A1 |
Colorant particles made from an insoluble protein-based substrate to which a dye is adsorbed are disclosed. The colorant particles are highly dispersible onto solid surfaces or within liquid systems, and thus can be used as substitutes f...
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WO/2019/091970A1 |
The invention relates to a particulate product comprising at least 10 wt.% of the coated acetate particles having the following characteristics: comprising one or more carrier particles containing at least 80 wt.% of sodium acetate compo...
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WO/2019/093029A1 |
The present invention pertains to a device whereby a food material, which contains hard-to-cut matters such as tendon meats or fibrous vegetables, can be surely cut and ejected. The ejection device (2) for food material comprises a hollo...
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WO/2019/093529A1 |
A method for forming wrapped food in which, with an inner material disposed on a flat outer skin material (D), a shutter comprising a plurality of shutter pieces is operated and the peripheral edge part of the outer skin material (D) is ...
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WO/2019/091822A1 |
The present invention relates to novel enzyme particles comprising a core and a coating, wherein the core comprises at least one enzyme and the coating comprises at least one organic white pigment and uses thereof.
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WO/2019/093584A1 |
The present invention relates to a method for maximally maintaining components and enhancing the in vivo absorption and digestibility thereof by minimizing the breakdown of nutrients when insects such as crickets and meal beetles and bea...
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WO/2019/094745A1 |
The present disclosure is directed to edible organogel compositions that comprise an organogelator and a flavor component, and processes for preparing the organogel compositions. The organogelator is ethyl cellulose or a combination of e...
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WO/2019/089333A1 |
A process of encapsulating or coating amino acid particles is provided for producing an encapsulated amino acid feed product for ruminant animals. The encapsulated amino acid feed product comprises substantially uniform, round and dust f...
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WO/2019/087022A1 |
The invention relates to a machine and method for charging culinary cream whippers, by automatically injecting nitrous oxide, which makes it possible to optimise the charging time of culinary whippers and the availability of nitrous oxid...
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WO/2019/090093A1 |
A composition comprising one or more viable microorganisms, one or more metal oxides and/or metalloid oxides and one or more hydrolyzed proteins, wherein the one or more metal oxides and/or metalloid oxides in total constitute at least 1...
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WO/2019/080848A1 |
A fine bamboo powder, which is prepared by using plant leaves of grass (Graminae) and bamboo (Bambusoideae) as raw materials, has a stable emerald green color and the average grain size of the powder is between 800 to 10000 meshes; a tot...
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WO/2018/097712A8 |
The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.
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WO/2019/081160A1 |
The present invention relates to a prism shaped, composite savoury concentrate, comprising at least 35 wt.% of gel pieces and 0.2-55 wt.% of tissue-based food particles based on total weight of the concentrate; said savoury composite foo...
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WO/2019/078301A1 |
Provided are a rolled food product manufacturing apparatus and manufacturing method allowing for improved productivity. The present invention comprises a stream outlet from which an air stream flows; a conveyor section that comprises a c...
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WO/2019/073196A1 |
A food processing assembly, for example for making snack bars, comprises a rotatable drive shaft adapted for coupling to a rotary drive outlet,for example of a kitchen machine, the shaft being adapted to drive both a means for comminutin...
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WO/2019/074351A1 |
The invention relates to a method for producing edible films of fruit and/or vegetables and to the resulting product, the method being characterised in that it comprises a set of steps for treating fruit and/or vegetables to obtain there...
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WO/2019/070733A1 |
An on-demand food assembly line can include one or more conveyors and one or more self-propelled food preparation appliances, operable to assemble food items in response to received orders for food items, and one or more ovens operable t...
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WO/2019/068466A1 |
The invention relates to a composition comprising galactomannan in an amount ranged from 36 to 40% w/w, fructooligossacharides in an amount of 2 to 4% (w/w) and at least one extract of polar nature containing bioactive compounds, with a ...
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WO/2019/068150A1 |
A dough product having the shape of a spheroidal tetrahedron is composed of four spheroidal outwardly projecting sides (1) forming six edges (2) and four vertices (3). The length of the edges (2) is equal to the radius of the spheroidal ...
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WO/2019/070700A1 |
A dried meat-containing shaped food product, the food product comprising: dry ingredients at an amount in the range of about 60 wt% to about 90 wt% of the food product and a binder at an amount in the range of about 10 wt% to about 40 wt...
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WO/2019/069254A1 |
A plant (1) for the production of puffed pasta or puffed legumes comprising a cooker/dryer assembly (2), which is supplied with pasta or raw legumes and is designed to carry out a partial cooking of the pasta or of the legumes and a part...
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WO/2019/068798A1 |
The invention relates to a particulate product comprising at least 10 wt.% of the coated lactate particles having the following characteristics: - comprising one or more carrier particles containing at least 80 wt.% of calcium lactate co...
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WO/2019/065304A1 |
This food provision system comprises: a data output unit (443) that outputs shape data, color data, and flavor data pertaining to a requested food; a three-dimensional modeling device that, on the basis of the shape data and flavor data ...
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WO/2019/063863A1 |
The present invention relates to a method for obtaining microcapsules having an average diameter in the range between 5 and 2000 µm and comprising, in their interior, at least one digested or dissolved product, and also to said microcap...
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WO/2019/004760A3 |
The present application relates to a method for preparing a jaggery concentrate and a jaggery concentrate prepared thereby.
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WO/2019/057993A1 |
The invention relates to a method for producing a powdered protein mixture for fortifying foods and to a method for producing a fortifier for fortifying carbohydrate-containing and/or fat-containing foods with protein. The method uses an...
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WO/2019/052836A1 |
A cartridge (102) for a food printer (100) is described. The cartridge (102) comprises a cartridge wall (221), which encloses a cylindrical cavity for receiving a printing mass or extrusion mass (108). The cartridge (102) moreover compri...
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WO/2019/053225A1 |
The present invention relates to a dry mix for the preparation of a potato-based dough or batter, comprising dehydrated potato, starch, protein and optionally amylopectin and a sugar. The dehydrated potato is in the form of flakes or gra...
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WO/2019/054897A1 |
The present invention relates to food industry, can be used for individual nutrition or public catering at production of fast food products out of semi-finished food products including frozen semi-finished food products for the produc...
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WO/2019/046890A1 |
A confectionery item for applying an edible temporary tattoo to a person's tongue, including a release medium and an edible substrate configured to be insertable into the person's mouth, the release medium being securable to the substrat...
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WO/2019/047331A1 |
A method for preparing a fish product. The method for preparing the fish product comprises the following steps: S1: slaughtering fish and removing viscera; S2: washing the treated fish raw materials; S3: putting whole fish (including fle...
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WO/2019/047382A1 |
A food printer capable of monitoring a raw material box, comprising a frame (1), a printing device (2) mounted on the frame (1) and able to horizontally move, and a main control chip (3) electrically connected to the printing device (2);...
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WO/2019/050494A1 |
The invention relates to a snack food product comprising a thin shell (10) surrounding an inner chamber (12) and baked from dough (16). The snack product further comprising a glazing layer (18) formed from its own material is arranged at...
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WO/2019/042994A1 |
A protein free vegetable whipping cream comprising an anionic emulsifier and a low viscosity hydroxypropylmethyl cellulose maintains low viscosity during storage and has excellent whipping properties.
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WO/2019/039947A1 |
The present invention relates to a method for producing a nanoemulsion comprising encapsulated natural antioxidants on a nanometre scale, disclosing the formulation of said product and the application thereof for the preservation of diff...
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WO/2019/040099A1 |
A method of operating a device for preparing a formed food product includes receiving at a controller (62) an input (70) indicating one or more parameters of the formed food product, molding a portion of a food composition into a shape c...
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WO/2019/040604A1 |
A tumble drum 13 for recovering at least some flavoring material dispensed onto food portions 50 processed within the tumble drum 13, the tumble drum 13 having an interior mixing chamber 25, a first set of apertures in a wall 18 of the t...
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WO/2019/038037A1 |
A description is given of a printing head (120) for a food printer (100). The printing head (120) comprises a holder for accommodating a cartridge (102). The printing head (120) also comprises a piston (202), which is designed to be intr...
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WO/2019/040831A1 |
Formed, ready-to-cook or ready-to-eat egg products are prepared by mixing a liquid egg composition comprising liquid egg in an amount sufficient so that the liquid egg composition is flowable at 35°F with solid food inclusions, wherein ...
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WO/2019/038015A1 |
The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three...
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WO/2019/033592A1 |
A 3D printing pen, comprising a housing (10) and a material cylinder (20) communicating with the interior of the housing (10). A motor (30), a rotating cylinder (40) connected to the motor (30), a moving block (50) in the rotating cylind...
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WO/2019/033900A1 |
Disclosed is a vegetarian meat shaping machine, comprising an apparatus framework and characterized in that the framework is provided with a drive system, the drive system is connected to a screw (14), an outer cylinder (4) is arranged o...
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WO/2019/031558A1 |
This solid object supply device comprises: a rotating disc (65) to which a plurality of accommodation holes (66) that each accommodate a solid object are provided at equal intervals on the circumference (CF) of a circumferential edge par...
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WO/2019/031633A1 |
The present invention uses a monkey bar-style 3D printer for printing food objects and the like on a bed movable in a z axis by using a discharge part of an xy moving part or a piston pump moving part, which can be mounted/detached on/fr...
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WO/2019/023803A1 |
Powdered cannabis extracts and methods for obtaining powdered cannabis extracts are described. In an aspect, the present application describes a method of preparing a single-serve container which may be configured for receipt in a single...
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WO/2019/024548A1 |
Disclosed in the present invention are a fat-soluble nutrient microcapsule and a preparation method therefor. The fat-soluble nutrient microcapsule is prepared from the following components in percentage by weight: 0.2-51.6% of fat-solub...
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WO/2019/025879A1 |
The present invention relates to microencapsulated nanoparticles of palm oil and protein, characterised in that they comprise an extract of palm oil and protein and pharmaceutically acceptable carriers, wherein the nanoparticles have a p...
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WO/2019/024952A1 |
Proposed is a formed meat composition comprising additives, a process for producing a formed meat slug and a combined meat/formed meat slug. It is a disadvantage of established dried formed meat compositions that they require stabilizing...
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