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WO/2014/044289A1 |
Filled container (24) for receiving and splitting at least a single product plate (2), in particular a chocolate bar, containing at least one weakening groove (4) said product plate is adapted to be separated along said weakening groove ...
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WO/2014/037009A1 |
The invention relates to a process for production of cocoa butter equivalent (CBEO), the process comprising the steps of -providing shea fat (SF) -separating the shea fat into a first shea stearin fraction (FSS) and a shea intermediate p...
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WO/2014/037910A1 |
A food product based on fat comprising crystalline and non-crystalline microdomains, characterized in that said product comprises a volume fraction of 0.1% to 4.5% of gas microbubbles having a diameter ranging from 1 µm to 100 µm; and ...
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WO/2014/037007A1 |
The invention relates to a chocolate (CHO) comprising a cocoa butter equivalent (CBE) being a mixture comprising a palm oil mid fraction (PMF) and a transesterified shea olein fraction (TSO), sugar (SUG), and one or more of the ingredien...
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WO/2014/038443A1 |
The present invention provides chocolate exhibiting baking resistance. This chocolate contains saccharide (A) and saccharide (B) and is characterized in that the ratio of the total content of saccharide (A) and saccharide (B) relative to...
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WO/2014/037293A1 |
The dosing device has a housing (9, 109) where the housing has an inlet chamber (3, 103) with an inlet (4, 104) for receiving an inlet stream (1, 101) of an aerated confectionery product within the inlet chamber, a plurality of outlets (...
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WO/2014/038657A1 |
A whitening prevention method according to the present invention comprises: coating the whole circumference or at least cut plane, etc. of small nut pieces with one or more coating agents selected from among a molten hardened oil, a liqu...
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WO/2014/033509A1 |
A method for preparing a foodstuff, comprising steps of: preparing a liquid or semi-liquid beverage (150); pouring the beverage (150) into a container (205); and arranging a wafer (100) internally of the container (205), which comprises:...
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WO/2014/034601A1 |
The purpose of the present invention is to provide a combined confectionery that comprises a combination of a chocolate with a baked confectionery, wherein whitening in a baked confectionery part and blooming in a chocolate part, said wh...
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WO/2014/032797A1 |
The present invention relates to improved methods to prepare isomaltulose-containing comestibles with a chocolate core, in particular to prepare coated comestibles with a chocolate core, and to the products obtained thereby.
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WO/2014/023610A1 |
The invention relates to a method for insulating the filling contents of a food product, including the following steps: providing at least one shell initially made of an edible moldable material; applying at least one coating layer inclu...
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WO/2014/024058A2 |
The present invention relates to a carrier device provided with a chocolate figure comprising : a partially open or closed ring having a ring diameter suitable to be at least partially applied around one finger of a hand, and a fixing el...
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WO/2014/016257A1 |
A confectionery composition comprises defatted cocoa powder and fat, wherein the fat consists essentially of a palm oil fraction comprising at least 50% by weight of palmitic acid and at least 25% by weight of oleic acid, based on total ...
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WO/2014/017244A1 |
To provide, in confectionery impregnated with chocolate, confectionery impregnated with chocolate in which, chocolate sufficiently permeates the confectionery, and the co-existence of three elements, a "light mouthfeel (crisp mouthfeel)"...
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WO/2014/006384A2 |
Apparatus for dispersing a first phase in a second phase, comprising: a membrane defining a plurality of apertures connecting a first volume on a first side of the membrane to a second volume on a second different side of the membrane, t...
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WO/2014/006086A1 |
The invention relates to a confectionery product comprising an emulsion comprising from 10 to 40% by weight water and at least 60% by weight oil, wherein the oil is an encapsulated oil comprising an inner core comprising the oil encapsul...
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WO/2013/031571A9 |
The present invention addresses the problem of enhancing the taste of a common processed food or drink without imparting a foreign taste thereto or increasing the caloric or salt content thereof. Further, it is preferable that the substa...
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WO/2014/006084A1 |
The invention relates to the use of oil powder and milk powders for the preparation of solid confectionery products wherein the oil powder is granulated together with the milk powder and other powder ingredients and then pressure agglome...
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WO/2014/003079A1 |
The problem of the present invention is to provide a chocolate that melts in your mouth while having good heat resistance and bloom resistance, a method for producing a chocolate-covered food product coated by the chocolate, and a method...
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WO/2014/004018A1 |
A method of preparing an edible oleogel comprising combining an edible triacylglycerol oil or triacylglycerol fat and ethylcellulose in a weight ratio of from 99: 1 to 80:20 to form a mixture, and heating and agitating the mixture at a t...
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WO/2014/002817A1 |
The present invention addresses the problem of providing a baked chocolate, which contains a definite amount of a tempered fat or oil and has a good taste and high meltability in mouth and, at the same time, the blooming of which is supp...
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WO/2014/001153A1 |
To prepare colouring compositions suitable for human consumption which have a red, red-brown or brown colour and a high covering capacity and to prepare a coating for coated confectionery, which has an intensive brown/red-brown coloratio...
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WO/2013/191105A1 |
Provided are a heat tolerant chocolate, said chocolate enabling the preparation of a chocolate dough that has a viscosity within such a specific range as to assure good coating suitability without causing problems such as difficulties in...
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WO/2013/190265A1 |
This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along...
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WO/2013/192436A1 |
Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also...
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WO/2013/178583A1 |
The invention relates to a molding plate comprising: a shapeable region (2) made of a flexible material, and a shoulder (3) at the periphery of the shapeable region (2). The shapeable region (2) comprises at least one cavity (4) that is ...
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WO/2013/178945A1 |
The invention relates to a method for preparing a mixture including seeds of at least one species of the Theobroma genus and fragmented carob pods, characterised by comprising the following steps: producing an initial mixture including s...
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WO/2013/178526A1 |
A mold (1) for the production of confectionery products, comprising a top surface (2) having cavities (2a) and an opposite bottom surface (3), comprising at least one protruding element (5) at the bottom surface (3) of the mold (1) for i...
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WO/2013/178331A1 |
A group (G) for braking paper (10) being unwound from a reel (3) positioned on a supporting and rotation pin (2) of the reel (3), wherein a free end of the paper which is being unwound from the reel (3) is subjected to a pulling action a...
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WO/2013/174688A1 |
The invention relates to a method for stamping a plurality of articles (2), the method comprising the steps of transporting the plurality of articles (2) along a first conveyance path (4), splitting a transport flow of the plurality of a...
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WO/2013/168554A1 |
[Problem] To provide a low trans-fatty acid and non-lauric acid oil and fat composition suitable for non-tempering hard butter, and an oily food containing the oil and fat composition and having good productivity. [Solution] This oil and...
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WO/2013/164485A1 |
Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein comp...
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WO/2013/164074A1 |
A distribution nozzle (1), in particular suitable for being inserted on a spout (B) of a tempering machine (M), comprises a tubular element (2) provided at one of its curved ends (3) with a rapid-release connection (4) with said spout (B...
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WO/2013/161807A1 |
The present invention discloses a baked composite confection comprising a center section, which comprises an oil-based confection, and a shell section, which contains an oil-based starting material and a starch-based starting material, a...
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WO/2013/161808A1 |
The present invention discloses a baked composite confection comprising a center section, which comprises an oil-based confection, and a shell section, which includes a starch-based starting material, and is characterized by the oil-base...
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WO/2013/154286A1 |
The present invention relates to a method for processing a cacao composition using alkaline electrolytic water. More particularly, the present invention relates to a method for processing a cacao composition using alkaline electrolytic w...
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WO/2013/151423A1 |
The present invention is related to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC30 of less than 30%. It was found that softer milk fractions are effective in inhibiting or reducing migrat...
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WO/2013/151424A1 |
The present invention is directed to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 41.5%. It was found that adding a milk fat fraction to a chocolate composition reduces the ...
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WO/2013/151433A1 |
The invention relates to a powder composition for preparing a hot beverage having a foam on top of the beverage, in particular a coffee or cocoa drink, comprising - a foamer or creamer component in particulate form; - a combination of a ...
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WO/2013/150101A1 |
A method of providing a cocoa replacer based on a material selected from roasted wheat, roasted and/or malted barley, comprising the steps of (a) addition of the roasted wheat, roasted and/or malted barley to water at an initial temperat...
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WO/2013/149601A1 |
A chocolate product with a holder (1) which forms an advertising, commemorative, and/or gift item, consists of a chocolate mass (2) or chocolate mass (2) made with praline (7) with a filling (8). The chocolate product is provided with a ...
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WO/2013/142938A1 |
Sweet-type functional product formulation with chia seed and amaranth, in which the patent of invention relates to a sweet-type functional product formulation that uses chia seed and amaranth in combination with carob or dietetic white c...
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WO/2013/148322A1 |
The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes o...
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WO/2013/143722A1 |
The invention relates to a device for the metered delivery of a pumpable mass (1) onto an optionally moved carrier body (15) in a delivery zone (16), comprising: a pump arrangement (2) for displacing the substance (1) through a delivery ...
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WO/2013/143938A1 |
Aerated chocolate composition having an overrun of between 25% and 150%, preferably under 100%, comprising red and black non aqueous pigments in amount of over 0.05 % w/w and less than 1.5% w/w in a red:black ratio of between 3:1 and 1:1.
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WO/2013/144718A1 |
A cocoa powder with improved dispersibility.
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WO/2013/146834A1 |
A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each i...
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WO/2013/147279A1 |
The suppression of blooming in non-tempered chocolates, particularly blooming countermeasures for non-lauric-acid and non-trans non-tempered chocolates, has been desired. In the present invention, blooming in non-tempered chocolates is s...
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WO/2013/138246A1 |
A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consisten...
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WO/2013/132285A1 |
A trans-fat free cocoa butter substitute and its production process which has a lower quantity of saturated fatty acids than cocoa butter, common cocoa butter substitutes, and lauric fats, for coating and molding applications in chocolat...
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