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WO/2018/047998A1 |
The present invention relates to a method for producing a choco pie containing Allium hookeri leaves and root powder, the method comprising: producing a pie containing Allium hookeri leaves and root powder; applying agar marshmallow to t...
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WO/2018/041870A1 |
There is described a process for producing a micro-aerated choco-material the process comprising the steps of: (I) mixing a choco-material under a high shear of at least 200 s-1,the choco-material having a plastic viscosity before aerati...
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WO/2018/041875A1 |
There is described a micro aerated choco-material having a plastic viscosity before aeration as measured according to ICA method 46 (2000) of from 0.1 to 20 Pa.s, where:(i) the composition has dispersed therein bubbles of an inert gas, t...
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WO/2018/041884A2 |
There is described micro-aerated chocolate having dispersed therein micro-bubbles of an inert gas (e.g. nitrogen)) characterised by the following parameters; (a) mean bubble size less than or equal to 100 microns, (b) standard derivation...
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WO/2018/035589A1 |
The present invention relates to a lipid base comprising at least 60% disaturated TAGs (S2U), wherein at least 50% correspond to the StOSt (stearic-oleic-stearic) and StStO (stearic-stearic-oleic) triacylglycerols. The method for produci...
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WO/2018/037987A1 |
The present invention addresses the problem of providing a method for producing heat-resistant chocolate capable of forming a sugar backbone structure in a simple manner. The present invention is a water-in-oil-type emulsion containing 5...
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WO/2018/030505A1 |
The present invention provides lactobacillus-containing chocolate and a manufacturing method therefor, wherein the lactobacillus-containing chocolate contains live lactobacillus, and the average particle size of solid particles in said l...
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WO/2018/031569A1 |
The invention relates to a composition comprising cocoa butter, said composition having an improved whiteness. Further, the invention relates to a composition comprising cocoa butter having improved whiteness and anhydrous milk fat havin...
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WO/2018/027001A1 |
The present invention relates to compositions and methods for masking the taste of an agent. In certain aspects, the invention comprises a microsphere and at least one sweetener therein. In another aspect, the invention comprises an edib...
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WO/2018/018112A1 |
The present invention relates to a method for obtaining crystallisation seeds, with a great potential of use for accelerating and modifying the crystallisation of fats, as well as to crystallisation seeds with more stable polymorphic for...
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WO/2018/015532A1 |
A method and a device for treating shellfruits or oilseeds is provided, wherein a force is imparted on a shellfruit. The force is selected such that the kernel of the shellfruit is separated from the shell without substantially breaking ...
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WO/2018/016912A1 |
The present invention relates to a nutritional component-enhanced cereal bar, and more specifically, to a nutritional component-enhanced functional cereal bar for inhibiting a rise in blood glucose level, the cereal bar containing, as ce...
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WO/2018/001999A1 |
The present invention relates to ready-to-drink beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improv...
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WO/2017/221280A1 |
A spreadable food product based on chocolate and hazelnuts is described, comprising hazelnut paste in a weight percentage included between 35% and 40%, sugar in a weight percentage included between 32% and 40%, cocoa powder in a weight p...
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WO/2017/216166A1 |
The present invention relates to a new anhydrous food product with a base of cocoa butter and dry plant material, designed to be hydrated to allow rapid and simple production of sweet or savoury prepared food products; the invention also...
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WO/2017/207686A1 |
The invention relates to A frozen confection coating composition, the composition comprising, expressed in weight % based on the total weight of the coating, 35 - 75 wt.% of non- interesterified fat, preferably 40-65 wt.% of non-interest...
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WO/2017/207457A1 |
The invention relates to an ice cream machine (1) having a filling zone (5) and an emptying zone (9). The ice cream machine (1) comprises a rotatable unit (10), a mould (20) for receiving ice cream, a stick providing arrangement (50), an...
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WO/2017/207728A1 |
The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % based on the total weight of the coating, 35 - 75 wt.% of fat, which comprises a fat blend of medium soft fat and l...
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WO/2017/208741A1 |
The present invention relates to a chocolate-like food containing a highly unsaturated fatty acid-containing fat or oil, and the objective of the present invention is to provide such a chocolate-like food that is suppressed in change in ...
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WO/2017/208058A1 |
The present invention concerns with a process for the production of cocoa-based product, especially cocoa powder, comprising a heating treatment by infrared of unfermented or underfermented cocoa beans. The obtained cocoa powder may be f...
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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...
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WO/2017/204690A1 |
The invention relates to equipment for use in the food industry, and more particularly for use in confectionery making for preparing confectionery pastes, seed and nut pastes, chocolate pastes and fillings for sweets. The technical resul...
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WO/2017/204691A1 |
The invention relates to equipment for use in the food industry, and more particularly for use in confectionery making for preparing confectionery pastes, seed and nut pastes, chocolate pastes and fillings for sweets. The technical resul...
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WO/2017/204633A1 |
The invention relates to a rotary shaft (325) for processing foodstuffs, the rotary shaft has a rotation axis and the rotary shaft comprises at least one tool (313) which extends along the rotation axis. The tool has an airfoil profile s...
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WO/2017/199924A1 |
The purpose of the present invention is to provide: an additive for food with which it is possible, when added to food such as processed food, to improve properties and qualities such as water retention, shape retention, and dispersion s...
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WO/2017/182426A1 |
The egg (1) for the confectionery industry comprises two half-parts (2, 3), each one comprising an internal chocolate and/or pastry cream half-shell (4, 5) externally covered by an external wafer biscuit half-shell (6, 7), and has a unif...
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WO/2017/177576A1 |
A 3D food printer, comprising: a spray head component (10) for spraying a food raw material; a cooling component (20) for keeping the food raw material at a low temperature at which the food raw material does not melt or coagulate; a con...
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WO/2017/179455A1 |
The present invention addresses the problem of providing an oil or fat for non-tempering chocolates, which enables the blending of cocoa butter at a high concentration in a lauric non-tempering chocolate, has heat resistance at such a le...
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WO/2017/176223A1 |
The present invention is a packaging method for an egg-formed (30) hollow chocolate food product which encircles a capsule (34) wherein a product (60) is kept. The packaging method comprises the process steps of providing a foil element ...
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WO/2017/176222A1 |
The present invention is an egg-shaped chocolate food product comprising a first half-shell (20) and a corresponding second half-shell (30) forming a chamber (60) inside when coupled and which encircles a non-edible inner housing (10) pl...
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WO/2017/170676A1 |
Provided is a heat-tolerant confectionery having excellent chocolate flavor and a light texture with a crispy crystalline feeling. Provided is a confectionery characterized by including 56 wt% or more of crystalline sugar and 18 wt% or m...
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WO/2017/169623A1 |
The purpose of the present invention is to provide, as fat for non-tempered chocolate, a fat composition which can contain less trans fats and more cacao materials such as cocoa butter and cocoa mass, and has good melting and snapping pr...
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WO/2017/166835A1 |
A non-hydrogenated chocolate with a cocoa butter alternative, made from the following ingredients in percentage: non-hydrogenated vegetable oil: 35-50％; white granulated sugar: 30-50％; cocoa powder: 6-30％; powdered milk: 5％-40％...
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WO/2017/164081A1 |
The present invention addresses the problem of providing a chocolate-like food that, prior to baking, can be consumed at a room temperature like an ordinary chocolate, that can be baked at home in an easy manner, and that, after baking, ...
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WO/2017/162436A1 |
The invention relates to a method for operating a production system for producing goods made of chocolate or the like in molds (3), in particular made of plastic. According to the invention, said molds (3) are subjected to thermal, mecha...
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WO/2017/158599A1 |
The subject matter discloses an edible fat composition, comprising fat component, a protein component comprising milk protein and fiber. The protein component comprises milk caseins and may be milk, yogurt, cream and others.
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WO/2017/157998A1 |
The invention relates to a peptide and saccharide hydrolysate of Theobroma cacao L. (cocoa) beans, a method for preparing same, cosmetic compositions containing same, and cosmetic uses thereof particularly for protecting skin from blue l...
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WO/2017/153325A1 |
The a kit for producing an edible egg, comprises a first mould (28) for producing at least one wafer biscuit half-shell (6, 7) and a second mould (29) for producing at least one chocolate and/or cream half-shell (4, 5), the first mould (...
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WO/2017/153423A2 |
The use of ultrasound or acoustics applied at a level below that which causes cavitation to control theenergy balance between particles and the liquid phase in a metastable liquid.
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WO/2017/150409A1 |
Provided is a cacao extract with better flavor and in which off-flavor is suppressed, and a method for manufacturing such a cacao extract. The cacao water extract of the present invention contains polyphenol. In this cacao water extract,...
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WO/2017/150559A1 |
The present invention relates to a chocolate-like food containing a polyunsaturated-fatty-acid-containing oil and fat, and addresses the problem of providing a product in which a change in flavor over time is suppressed. The inventors di...
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WO/2017/147059A1 |
An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable e...
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WO/2017/134839A1 |
The present invention addresses the problem of providing, by a simple method, a method for conferring light deterioration resistance on cocoa butter, which has low light deterioration resistance. By performing degumming treatment using p...
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WO/2017/130954A1 |
The present invention addresses the problem of providing a baked chocolate in which baking drop caused by baking is suppressed and which has a crisp surface texture characteristic to baked chocolates, preferably providing such a baked ch...
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WO/2017/111066A1 |
The present invention addresses the problem of lowering the caffeine content of cacao mass and chocolate using a simple method. The caffeine content can be lowered by processing the raw materials of cacao using hot water having a tempera...
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WO/2017/109019A1 |
A process for the preparation of powdered cocoa malted compositions is disclosed. In particular, the present invention relates to naturally enhancing the characteristic flavour of cocoa malted beverage powder.
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WO/2017/110648A1 |
The present invention addresses the problem of providing chocolate in which the properties of oils and fats are utilized to provide a soft mouthfeel and an exceptional melt-in-the mouth sensation. In particular, the present invention pro...
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WO/2017/111683A1 |
A method for producing a seed suspension (SSP) is disclosed, the method comprising the steps of: -providing an edible fat (EDF) being melted, - feeding said edible fat (EDF) through a processing zone (PZ), and -performing a crystallizati...
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WO/2017/110649A1 |
The present invention addresses the problem of providing a baked chocolate having a surface that has a tender, light texture, an interior that has a soft texture, excellent mouth-melting properties, and bloom resistance. The present inve...
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WO/2017/108861A1 |
The invention provides a method for producing a flavoured milk product, the method comprising the steps of: (a) providing milk source; (b) fermenting the milk source using at least one microorganism, to produce a fermented milk source ha...
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