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WO/2006/091772A2 |
Improved methods and apparatus for continuously molding chocolate are disclosed, including a method and apparatus for removing flash from chocolate pieces and products (both molded and otherwise); and a manifold for continuously providin...
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WO/2006/086781A2 |
A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path ...
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WO/2006/086780A1 |
The described apparatus and method enable the production of thin edible products having complex contoured shapes that cannot be made using conventional molding technology. In particular, chocolates having detailed surface topology can be...
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WO/2006/082831A1 |
A solid confection piece aggregate sanitarily enabling both the playing of a puzzle and eating and also enabling the enjoyment of the puzzle properly, for example, in the field or car irrespective of a puzzling time and a puzzling place....
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WO/2006/079342A1 |
The invention relates to a tooth cleaning kit comprising at least one set of chewing gum pieces for sequentially or simultaneously chewing, wherein the individual set comprises at least one first chewing gum piece having a first formulat...
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WO/2006/080418A1 |
[PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle...
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WO/2006/074939A2 |
The present invention relates to a device (5) for preparing hot chocolate milk comprising an agitator (6) and having a chocolate product (8) attached thereto, said chocolate product being suitable for being completely dissolved in hot mi...
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WO/2006/075860A1 |
Disclosed is a conching device comprising at least one agitation rotor(20) mounted at a bottom surface of an upwardly-opened container(10) on a supporting frame(1). The agitation rotor includes a hollow inner cylinder(21) vertically pene...
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WO/2006/064709A1 |
[PROBLEMS] To develop an oily food suffering from less worsening in the meltability in the mouth and flavor development, which arises in association with the improvement in heat resistance, and to which the above functions can be imparte...
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WO/2006/061850A1 |
The present invention provides a novel herbal nutritious composition composed of Tinospora cordifolia, Glycyrrhyza glabra, Adhatoda vasica, Madhuca indica and Cassia occidentalis. The solid or semisolid nutritious composition is rich in ...
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WO/2006/058609A1 |
A food product which incorporates polyunsaturated fatty acids and an encapsulated pro-oxidant, said food product having a water activity of 0.75 or less. The pro-oxidants may be metal salts such as copper, manganese, iron and/or zinc sal...
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WO/2006/057565A1 |
A microwavable product capable from a frozen state of its gas and ice including composition, whilst still in all or part of its container in which it has been frozen or been held frozen, of being microwave heated to a foamy hot beverage,...
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WO/2006/056401A1 |
The invention relates to chocolate compositions where the fat phase comprises at least cocoa butter and optionally milk fat and/or a cocoa butter equivalent and the chocolate can be liquefied and re-solidified without bloom and without a...
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WO/2006/046147A1 |
The present invention relates to a method for producing a sweetened aqueous preparation in which 8 to 30% by weight, advantageously 10 to 30% by weight, relative to the total weight of the preparation, of chocolate pieces are dispersed, ...
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WO/2006/040127A1 |
This invention concerns a film coated fat-based confectionery food product which has one side uncoated. It is resistant to deformation when heated, and also has a surprising bloom resistance even on the non-coated side.
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WO/2006/038580A1 |
A process for producing a food with multicolored pattern, comprising introducing two or more colored fluid food materials in a single mold so as to attain formation of various patterns/configurations. In the filling of two or more colore...
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WO/2006/037489A1 |
The invention relates to the use of elastomers and of thermoplastic elastomers for the coating, forming, and overmolding of household articles, such as plates, cups, glasses, dishes, pots, pans, cutlery, saucers, bowls, vases, and kitche...
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WO/2006/035979A1 |
A functional composition or food containing whey protein, an antibody derived from milk, or an antibody; and a whey protein food characterized by comprising whey protein and any of a glucide, cocoa powder, powdery non-coagulable insolubl...
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WO/2006/034405A2 |
An article (10) of manufacture includes (a) a three-dimensionally shaped edible candy (24, 36) including chocolate; and (b) a hollow container (12) including a wall defining an exterior surface (30) and an interior surface (32), the inte...
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WO/2006/028360A1 |
The inventive method related to the confectionery industry and can be used for confectionery, pharmaceutical and other sectors where cacao beans are used in the form of a raw material. Said method makes it possible to reliably sterilise ...
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WO/2006/029139A1 |
A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated palm oil. A confectionery composition conta...
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WO/2006/023066A1 |
The present invention is directed to a forming apparatus comprising (a) first and second forming rolls (18, 20) with forming pockets (66) in corresponding alignment, wherein at least one roll has one or more continuous grooves (63) exten...
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WO/2006/022210A1 |
[PROBLEMS] To develop an oily food, which can sustain favorable texture (an appropriate hardness in chewing and a high meltability in mouth) over a long period of time while lessening softening in chewing and chewy texture (long-lasting ...
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WO/2006/017344A1 |
An amorphous sugar-free sweetening composition acts as a sugar substitute in the production of a chocolate confection. Maltitol syrup may be employed in a chocolate confection mixture with a dry milk substitute composition to form a choc...
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WO/2006/016529A1 |
[PROBLEMS] To develop a foam dough that permits conducting the work of combining with ingredients represented by wrapped bean-jam, etc. at relatively low temperature, excelling in workability, and that due to mild sweetness, has little r...
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WO/2006/010426A1 |
A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products.
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WO/2006/008627A1 |
The invention relates to a process for the roasting of cocoa and to a process for the manufacture of cocoa liquor, cocoa powder and cocoa butter. The invention further relates to cocoa liquor, cocoa powder and cocoa butter obtainable in ...
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WO/2006/007470A1 |
Food products are provided comprising a food base and the chocolate or cocoa butter encapsulated pro-biotic, especially lactic acid forming cultures, as a coating or portion or phase of the food product. The food base can include the cho...
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WO/2006/003437A1 |
A confectionery product (10) comprises a first hollow chocolate body (11), located within a second hollow chocolate body (14). The exterior of the first hollow chocolate body is substantially covered with a layer of inedible protective m...
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WO/2006/004732A1 |
An aqueous edible paint composition is disclosed which is useful for painting edible substrates, particularly fat-based edible substrates such as chocolate. Also described is a method of making the edible paint and a kit containing the e...
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WO/2005/122777A2 |
A trans free non hydrogenated high C-16 type palm fat suitable for the manufacture of trans free non hydrogenated hard structural fat that is being suitable for use in the manufacture of low SAFA (Saturated Fatty Acid) poly/mono unsatura...
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WO/2005/120218A1 |
A new plasticating apparatus including a rotating and reciprocating screw having a helical flight that is wrapped around a core, disposed within and cooperating with the inner wall of a heated barrel that substantially increases the melt...
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WO/2005/117607A2 |
A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellen gum has superior suspension performance for colloidal stability compared ...
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WO/2005/115160A1 |
A process in which cocoa polyphenol concentrate is obtained comprising the steps of: a) subjecting unfermented cocoa beans to a blanching step in water at a temperature in the range from 85-100°C for a time period in the range from 3 to...
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WO/2005/112661A1 |
A nutritious, flavorful, digestible animal chew made from a dehydrated sweet potato is provided. The animal chew is non-allergenic and has a striated, deeply furrowed surface to improve the oral hygiene of an animal. The animal chew is l...
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WO/2005/113693A1 |
Food grade ink jet inks which include food grade pigments, food grade lower alcohols, 1,2-propanediol, and shellacs are provided. Also provided are methods for making the ink jet inks and edible substrates having the food grade ink jet i...
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WO/2005/107490A2 |
A filling, shaping, and coating composition for pastry making -in a general sense- with the following formula, which is supplied in a ready-to-use form, is standardized, hygienic, rich in nutrition content, which maintains its natural pr...
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WO/2005/104867A2 |
A depositor pump, includes a pump body, and a modular valve apparatus operatively attached to the pump body. The modular valve apparatus includes a valve guide apparatus attached to the pump body, and defining a slot therein for receivin...
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WO/2005/103276A1 |
A process comprising causing β-fructofuranosidase derived from a microbe belonging to the genus Bacillus and sucrose unassimilating yeast to act on an aqueous solution containing sucrose and lactose to thereby produce a sugar with a hig...
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WO/2005/099472A1 |
A method of inhibiting a product of cacao bean processing from generating 2,3-butanedione in order to produce an aromatic product of cacao bean processing; and a 2,3-butanedione generation inhibitor which is for use in the generation inh...
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WO/2005/094495A2 |
A heating apparatus or platen (2) is provided with a heating surface (24) adjacent a hehat exchange fluid area (52) defined by the heating surface (24) attached by side walls and end plates (36) to a retainer plate (44) A flow through sy...
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WO/2005/092111A1 |
A device for moulding foodstuff masses comprises: - one or more moulds (14) provided with sockets (16) which define pouring cavities; inserts (22) made of thermally conductive material associated, in a relationship of heat exchange, with...
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WO/2005/089255A2 |
A layering mass comprising protein and carbohydrate, where between 10% and 55% by weight of the layering mass is protein, is described together with methods of making the same. Also described are confectionery-type bars and nutritional b...
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WO/2005/087014A1 |
The invention relates to a fatty mass containing soya powder and method for production thereof. According to the invention, the proportion of soya powder is 10 to 30 wt. %, preferably 18 to 25 wt. %, said soya powder being preferably ful...
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WO/2005/084300A2 |
The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, ha...
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WO/2005/084453A1 |
The subject of this production is a confection having popping candy particles in it and the invention is concerned with such confections and the method for producing the same. Chocolate, being of a well-known sort, comprises sugar, cocoa...
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WO/2005/082156A1 |
It is intended to provide an acidic polar solvent containing protein which contains dissolved soybean protein at a high concentration and shows a high stability over a long time without adding a stabilizer or decomposing the protein. It ...
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WO/2005/079592A1 |
[PROBLEMS] To provide water-containing chocolates produced by kneading chocolates together with water or an aqueous material, which little harden immediately after the production or during storage with the passage of time, or which conta...
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WO/2005/079591A1 |
The invention relates to a fats and oils composition containing diglyceride, and relates to margarine, fried oil and food containing the composition. The diglyceride in the composition is at least of 30wt.%, the saturated fatty acid in t...
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WO/2005/077197A1 |
The invention is related to a process for chocolate mass manufacturing, that comprises the following steps: a) dry pre-grinding of raw material; b) product conching in “U” type conch 9 for intensive chocolate processing, c) liquefact...
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