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WO/2010/104926A1 |
Processes for treating cocoa products enzymatically to improve color are disclosed. Aspects of the disclosure are particularly directed to such treatment without changing the pH of the cocoa product.
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WO/2006/067123A9 |
For producing an aerated confectionery mass, a raw confectionery mass is fed at a feed rate from a supply (10, 12) to an aeration unit (18) for introducing gas into the confectionery mass and wherein the aerated confectionery mass is fed...
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WO/2010/092034A1 |
The present invention relates to a food additive composition to be added to sugar or sweetened products containing cariogenic free sugars or by-products thereof, enabling a reduction of the adhesion of dental biofilms and the appearance ...
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WO/2010/093445A1 |
A technique and mechanized system for the production of precast concrete panel material by infusion of premixed concrete into a generally vertical moving form are disclosed. The technique includes infusing premixed concrete through a plu...
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WO/2010/091981A2 |
The present invention relates to use of a composition comprising N-phenylpropenoyl amino acid amides for the preparation of a product to treat or prevent neurodegenerative disorders, cognitive decline, mild cognitive impairment, dementia...
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WO/2010/089551A1 |
A process is described for preparing chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and the mixture is modified so that the total solids are present in the range of 75...
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WO/2010/089552A1 |
A process for the manufacture of chocolate crumb and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixtu...
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WO/2010/089540A1 |
A process is described for the preparation of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture so as to form sweetened condense...
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WO/2010/089542A1 |
A process is described for the production of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture. During the process of mixing and...
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WO/2010/089366A2 |
With the invention, a casting machine (1) for casting a flowable mass should be improved so that an extremely flexible adjustment of the casting grid can be achieved through means having a simple design, wherein the means can be standard...
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WO/2010/089536A1 |
A process for chocolate crumb manufacture and an apparatus for preparing chocolate crumb. The process for preparing chocolate crumb comprises: a) supplying a milk and sugar mixture, or mixing together milk and sugar, in a reaction vessel...
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WO/2010/089549A1 |
The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together milk and...
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WO/2010/089539A1 |
A process for chocolate crumb manufacture and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) ...
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WO/2010/089533A1 |
The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture, or mixing together, milk a...
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WO/2010/089534A1 |
The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk an...
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WO/2010/083446A2 |
This invention is directed to an enhanced white chocolate to which has been added isovaleric acid in an amount effective to provide enhanced organoleptic attributes compared to a conventional white chocolate. The invention is also direct...
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WO/2010/081748A2 |
The present invention relates to semi-solid or liquid chocolate compositions, produced by providing a chocolate base mass and a rice starch gel and introducing the rice starch gel into the chocolate base mass and mixing the two component...
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WO/2010/081080A1 |
An apparatus and method that maintains an optional heated environment in addition to a humid environment in an interior thereof such that one or more edible items may be stored therein with properties of the one or more edible items main...
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WO/2010/079103A1 |
A white colouring composition comprising calcium carbonate as a white pigment. It may be used in the manufacture of food and pharmaceutical products.
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WO/2010/076112A2 |
A food product enriched with one or more methylxanthines is provided. The food product comprises a total amount of from 100 to 3000 milligram of methylxanthines per unit amount of the food product, and further comprises a polymeric polyp...
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WO/2010/075988A1 |
A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at leas...
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WO/2010/073117A2 |
Improved methods and/or techniques for processing and/or extracting materials from cocoa beans. In certain embodiments, cocoa bean processing methods (e.g., using unfermented or fermented or roasted or non-roasted beans) which result in ...
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WO/2010/073899A1 |
Provided is a non-tempered hard butter which has good melting properties (meltability in mouth), is highly compatible with cacao fat, and has a small trans fatty acid content and a small lauric acid content. Also provided is a method for...
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WO/2010/070874A1 |
Disclosed are a chocolate, and a hard butter used in the chocolate, which minimize a poor meltability in the mouth such as that of wax melting (hereinafter referred to as 'waxy sensation') and minimize the greasy sensation (oily sensatio...
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WO/2010/066910A1 |
The aim of the invention is to be able to arrange or secure an elastic nozzle in a device, especially a casting machine, using simple design measures while allowing the nozzle to be quickly replaced in the device using simple mounting st...
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WO/2010/068301A1 |
Disclosed herein are a chocolate extract and a process of making the extract. The process comprises mixing a chocolate source with a water miscible solution. The chocolate source and water miscible solution are at a temperature where the...
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WO/2010/063021A1 |
Provided are methods of removing contaminants from cocoa beans, reducing free fatty acids in cocoa butter of the cocoa beans or a combination thereof. The methods are accomplished by use of a pre-washing solution placed in contact with t...
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WO/2010/034975A9 |
The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component a...
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WO/2010/055033A1 |
A structured, edible product, wherein the edible product contains, expressed on total product basis, h) between 20 and 100 wt. % of a triglyceride composition i) between 0 and 80 wt. % of a filler material j) less than 15 wt. % of water ...
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WO/2010/052127A2 |
The invention relates to a casting machine valve (32, 42; 50; 60; 70; 80; 90; 100; 110; 120; 130), a pressure generating means (3, 4, 5, 6, 32, 42) for installation in a casting machine (1), and a casting machine (1) for casting a flowab...
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WO/2010/048705A1 |
A composition is disclosed which comprises cinnamon or cinnamon extract such as cinnamon aqueous extract TC 112 and panax ginseng or extract from panax ginseng standardized to 1.5 to 7% ginsenosides and may comprise an artificial sweeten...
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WO/2010/049701A1 |
A confectionery composition is provided which comprises a chocolate shell and a continuous filling. The chocolate shell comprises convoluted chocolate sheet. Also provided is a confectionery composition comprising a tubular shell definin...
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WO/2007/112528A9 |
The present invention relates to food compositions comprising composition of cocoa and/or derivatives thereof and a fat-substitute protein having a reduced fat content, being preferably light in fat and/or having a reduced caloric value ...
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WO/2010/041157A1 |
The present invention relates to a method for the preparation of a non-baked, at room temperature spreadable confectionery paste, in which an amount of ground cookies is mixed with an amount of fat, wherein the method comprises the follo...
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WO/2010/034981A1 |
The present invention relates to a confectionery product comprising a first extruded portion and a second extruded portion, wherein each portion has a plurality of capillaries disposed therein, and the capillaries of the first and second...
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WO/2010/034979A1 |
The present invention relates to a confectionery product comprising an extruded body portion, the body portion having three or more capillaries disposed therein which extend substantially parallel to one another in two or more different ...
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WO/2010/031502A1 |
A fat-based confectionery material with a continuous fat phase characterised in that the material is dispersed with bubbles containing a liquid filling and methods for the production thereof.
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WO/2010/031527A1 |
The invention relates to a confectionery product having a core and a shell, whereby at least the shell is not fat-continuous, said confectionery product containing between 10 and 55 wt.% of fructan and at most 70 wt.% of sucrose. The she...
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WO/2010/025965A1 |
The invention relates to a wiper blade system for wiping a product from a roller in a rolling mill, particularly at the last roller in a five-roller mill, comprising a cutter bar, a cutter holder, and a wiper blade (1), which rests again...
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WO/2010/022914A1 |
A process for producing an inclusion comprising extruding a mixture of at least 20% sugar with at least 25% cocoa powder or at least 10% cocoa cake or at least 10% of a combination of cocoa powder and cocoa cake. An inclusion obtainable ...
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WO/2010/020576A1 |
The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, (ii) at least one edible inclusion made of : - a fermented or non-fermented ...
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WO/2010/012845A1 |
This relates to the obtainment of bioactive peptides from plant raw materials, specifically cocoa extracts, by enzyme treatment. Said biopeptides possess inhibiting activity of the angiotensin converting enzyme (ACE) and of the prolyl en...
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WO/2010/008306A2 |
A novel nutritional beverage product comprising powerful vitamins and antioxidants synergistically mixed to provide a beverage mix for increasing strength and stamina and for preventing many diseases. The formulation may be suitably in t...
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WO/2010/005297A1 |
The invention pertains to a foaming composition for beverages, which comprises fats, carbohydrates and proteins. The protein content, on a dry weight basis, is between 3 and 9%, and comprises a whey protein and casein, with a whey protei...
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WO/2010/000430A1 |
The present invention is related to a food product-forming apparatus (10), with a movable form-body (7), in which the food product is formed, and a knock out cup (4), which executes a knock-out-movement, that removes the food product fro...
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WO/2009/151574A1 |
A single or multilayered laminated hot melt extruded composition includes silicon dioxide, polyethylene oxide, at least one additional polymer, and at least one additive. A single or multilayered laminated hot melt extruded composition f...
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WO/2009/144795A1 |
A pressure-sensitive transfer sheet comprising a base and an edible pigment composition layer formed on the base, wherein the edible pigment composition layer comprises a fat, an edible pigment, and a transferability modifier and the tra...
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WO/2009/144666A1 |
Dispenser for semi-fluid products containers, particularly confectionery creams, comprising an auger (2) rotating in a pipe (3) that extends axially from the bottom (F) of the container (C) outwards and communicates with a nozzle (17) fo...
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WO/2009/130186A2 |
The invention relates to a casting machine (1) for casting a flowable mass (M), in particular a flowable mass with suspended solid particles. Said claimed casting machine is equipped with a mass container unit (2) for receiving the flowa...
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WO/2009/130178A2 |
The invention relates to a casting machine (1) for casting a flowable mass (M), in particular a flowable mass with suspended solid particles. Said casting machine comprises a mass container (2) for receiving the flowable mass and at leas...
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