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WO/2018/189275A1 |
The invention relates to a process for lowering the viscosity of a fat based edible material by imparting specific work into the material comprising the steps of: (a) imparting specific work into the material using an energy delivery mea...
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WO/2018/185502A1 |
A low sugar chocolate composition comprising a water-in-oil emulsion comprising cocoa butter, an emulsifier and a fat-crystal stabilised and non-gelled aqueous phase dispersed substantially through the cocoa butter continuous phase, and ...
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WO/2018/181691A1 |
The purpose of the present invention is to provide an oily food for enhancing flavor, wherein the savory taste and spiciness of a targeted food and seasoning can be increased through a convenient method. The savory taste and spiciness of...
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WO/2018/183237A1 |
Coating compositions comprising lecithin are provided, wherein the compositions are opacifying compositions and lecithin is used in an opacifying layer of a hard panned coating. The coating compositions can be used in a hard panned coati...
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WO/2018/181159A1 |
The present invention addresses the problem of providing a chocolate which has a reduced trans fatty acid content and yet shows a high compatibility with cocoa butter, excellent blooming resistance and high meltability in mouth. A transe...
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WO/2018/173419A1 |
The present invention pertains to a chocolate-like food product containing a highly polyunsaturated fatty acid-containing oil and fat and addresses the problem of providing one in which changes in flavor over time are suppressed. The pre...
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WO/2018/168975A1 |
Disclosed is a method for manufacturing an impregnated composite fatty confectionery, said method comprising: a step for preparing a porous solid food embedded in a fatty confectionery dough in a chamber; and a step for elevating the pre...
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WO/2018/170467A1 |
Systems for dispensing chocolate, in one aspect including a generally fluid-tight exterior housing with first volume; a vertical support member; a base support member; a dispenser guiding member within the first volume; an extruder conne...
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WO/2018/167788A1 |
The present invention relates to non-dairy and/or vegan confectionery products, especially chocolate based products and methods of their preparation.
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WO/2018/168669A1 |
The purpose of the present invention is to provide a delicious chocolate containing powdered green tea. A chocolate containing powdered green tea, wherein the ratio by mass of the total content of tannin and caffeine to the content of th...
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WO/2018/169389A1 |
The invention relates to a print head (2) comprising a nozzle (3) for printing a food product (10) layer-by-layer and a conveyor (15) for conveying food. The invention further relates to a system (1) comprising such a print head (2) and ...
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WO/2018/163715A1 |
Provided are: a fat bloom inhibitor capable of suppressing fat bloom on foods (such as chocolate products), for example, over an extended period of time by including a prescribed sucrose fatty acid ester; and a chocolate product includin...
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WO/2018/163587A1 |
The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing fat, and addresses the problem of providing such food which is configured to suppress temporal changes in flavor. Provided is a ...
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WO/2018/159098A1 |
The present invention provides an oil/fat for suppressing bloom in a chocolate-like food product obtained by a simple method, or a chocolate-like food product in which said oil/fat is used. It was discovered that an oil/fat containing pr...
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WO/2018/160400A1 |
A formula, apparatus and method of manufacturing a confectionery with an ornamental shape is disclosed. The invention comprises a jacket dough capable of being formed into an ornamental shape, said jacket dough further comprising flour; ...
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WO/2018/155628A1 |
The purpose of the present invention is to provide a method for producing an enzyme-treated cacao product whereby cacao flavor is enriched. An enzyme-treated cacao product having an enriched cacao flavor can be obtained by treating a sta...
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WO/2018/153392A1 |
The invention relates to a conching apparatus (10) having: - a container (22), which forms an accommodating space (24) for a product mass, - a shaft (16), which is accommodated, at least in part, in the container (22) and is designed to ...
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WO/2018/157119A1 |
The present disclosure describes edible and biodegradable compositions that can be made into utensils. Methods of making the utensils are also provided.
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WO/2018/151049A1 |
The present invention addresses the problem of suppressing weakening of snapping properties in a chocolate while keeping the automatic restoration maximum temperature thereof as high as possible, and in particular, making the automatic r...
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WO/2018/149882A1 |
The present invention relates to a chocolate powder comprising chocolate liquor and sugar; a binder comprising (a) chocolate liquor and cocoa butter which may optionally be deodorized or refined, or (b) deodorized cocoa but- ter, or (c) ...
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WO/2018/148390A1 |
A shelf-stable mousse comprising (i) an aerated fat-free composition of a protein whipping agent, water and a sugar syrup, which composition is in admixture with (ii) at least one of a fat-containing substance; wherein the mousse has a w...
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WO/2018/147718A2 |
The cocoa pod pericarp (CP) is used to produce a nutritional ingredient in the form of flour using convection heating, freeze-drying and or microwave drying. The dry CP physical and technological properties observed show that it can be p...
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WO/2018/141353A1 |
Processing cacao to produce a product containing all the constituents of raw cacao nibs is disclosed. The process involves: (i) a shortened period of fermentation of the cacao beans between five hours and forty eight hours. (ii) a prolon...
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WO/2018/138335A1 |
A fat composition comprises: from 55 to 75 % StOSt; from 10 to 25 % POSt; and less than 10 % POP; said percentages being by weight based on total triglycerides present in the composition, and has the following N-values: N35 of less than ...
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WO/2018/139421A1 |
Provided is a method for manufacturing a convenient and highly versatile oily confectionery dough to replace the prior conching step requiring a comparatively long period of time, in order to increase the production efficiency of oily co...
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WO/2018/125963A1 |
Methods and systems for providing processed cocoa nibs are provided. The methods involve coarse grinding cocoa nibs to form a slurry and subjecting less than all of the cocoa slurry to refining. The refined and unrefined volumes or porti...
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WO/2018/116908A1 |
The present invention addresses the problem of providing a chocolate, said chocolate having a soft texture owing to a low-melting fat or oil used therein and having heat resistance, and a method for manufacturing the chocolate. The prese...
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WO/2018/114818A1 |
The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1 – 7.1 and a concentration of ...
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WO/2018/117950A1 |
A texture providing fat composition comprising at least 25 % Sat(C12-C24)20-triglycerides by weight of said texture providing fat composition, and - at least 3.0 % OSatO-triglycerides by weight of said texture providing fat composition, ...
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WO/2018/114834A1 |
The invention relates to a method of producing a shelf stable ready-to-drink beverage product, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey protein, having a total protein concentratio...
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WO/2018/116292A1 |
The present invention, in some embodiments thereof, relates to low calorie, and nutritious sweeteners and confectioneries. The sweeteners and confectioneries of the invention are enriched with at least one type of soluble fibers and with...
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WO/2018/114826A1 |
The invention relates to a method of producing a dairy concentrate, comprising the steps of: providing an ingredient composition comprising micellar caseins and whey proteins and having a pH of 6.1 – 7.1 and a concentration of 3 - 25 w...
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WO/2018/110586A1 |
Provided is a method for producing a fragrance composition from animal and plant materials, comprising: a step for breaking up animal and plant materials to obtain roughly broken-up animal and plant materials, including fragments; a step...
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WO/2018/110069A1 |
[Problem] To provide a food item with which it is possible to maintain a good crispy texture of a caramelized portion for a long period of time. [Solution] A surface-baked food item characterized by including a first food item, and a sec...
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WO/2018/101882A1 |
A heat stable chocolate is disclosed, the heat stable chocolate comprising a fat phase, said fat phase of said heat stable chocolate comprising: 90.0 – 99.9 % by weight of triglycerides, 40.0 – 95.0 % by weight of triglycerides havin...
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WO/2018/100059A1 |
The present invention relates to process of making amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity of at least 40% or between 20 and 60%. Further aspects of the invention relate to a ...
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WO/2018/092166A2 |
A cocoa-based mixture is described for extracting espresso beverages comprising grains of cocoa mass having sizes included between 500 μm and 4000 μm, these grains being then covered with a maltodextrins film so that the coverage of ma...
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WO/2018/090096A1 |
This invention relates to a chocolate or chocolate substitute composition or product comprising (a) at least compound to be delivered to a subject; (b) a chocolate or chocolate substitute matrix and at least (i) a masking agent or (ii) a...
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WO/2018/087305A1 |
This invention relates to consumable functional food comprising one or more cocoa bean products and a plant extract. The combination of a cocoa bean product and plant polyphenol have unexpected synergy leading to a significant health ben...
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WO/2018/083271A1 |
The present application is concerned with methods for increasing the bioavailability and/or activity of agents and in particular allows selective targeting of an agent to, or via, the liver or allows the liver to be bypassed. By selectin...
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WO/2018/084538A1 |
The present invention relates to chocolate containing allulose, and a preparation method therefor and, more specifically, provides: a chocolate composition, which reduces sugars to be added to chocolate, masks the bitter taste of chocola...
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WO/2018/079092A1 |
The electric powder milling machine according to the present disclosure is provided with: an input unit into which material to be pulverized is input and which has an opening for feeding the material to be pulverized into a rough powder ...
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WO/2018/078305A1 |
The present invention relates to powdered flowers, fruits, spices and/or vegetables as colouring agents for premixes for pastry mixes and as colouring agents for pastry goods.
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WO/2018/081527A1 |
A method for producing a bonded permanent magnet by additive manufacturing, comprising: (i)incorporating components of a solid precursor material into at least one deposition head of at least one multi-axis robotic arm of a big area addi...
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WO/2018/076077A1 |
Disclosed herein is a composition for forming an aerated ready-to-eat food product quiescently and in ambient environmental conditions. The composition comprises a matrix forming system which is capable of forming a matrix defining a str...
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WO/2018/073600A1 |
An edible flavouring confection(10) and method of forming such is provided, the confection comprising an outer confection shell(12)formed from a chocolate mixture which has been repeatedly tempered to achieve rapid dissolution at or abov...
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WO/2018/069352A1 |
Method to produce a chocolate-based food product, comprising the production of an emulsion in which a hydrophilic phase, based on sugared water, is associated and homogenized with a chocolate-based lipophilic phase containing a certain q...
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WO/2018/065797A1 |
The object of the utility model is a kit for home making of chocolate bonbons, which consists of an outer packaging box (1) containing a raw material storage box (2) with one or more types of chocolate raw material necessary for making b...
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WO/2018/067373A1 |
The present invention, in embodiments, is a chocolate composition product that includes an outer shell having a legume flour and a hydrophilic binding agent, and an inner portion that includes a chocolate composition. In embodiments, the...
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WO/2018/054746A1 |
The present invention relates to an aerated food composition comprising a high-melting fat, a medium-melting fat, and a low-melting fat. A further aspect of the invention is a method of manufacturing an aerated food composition comprisin...
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