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WO/2005/074726A1 |
A method of preserving a food product from both deterioration due to microbial growth and oxidation of any constituent fats or oils which may be present within said food product comprises adding to the food product one or more phytostero...
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WO/2005/069926A2 |
The present invention is directed toward a simple, hand-held, disposable device (10) and a kit used to decorate and enhance, the presentation of food. The device (10) creates decorative shavings of food items of a desired thickness and c...
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WO/2005/063036A1 |
The invention is a depositing device (5) for depositing flowable food containing gas comprising a pressurized feed line conveying flowable food containing gas under pressure into the food; piston (60) means operatively connected to the f...
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WO/2005/053418A1 |
A reduced-fat flavored coating including a sufficient amount of flavoring agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar crystals and sugar glass dispersed through the flavoring agent in an amount effective to provid...
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WO/2005/053417A1 |
A tropicalizing agent including a liquid fat component and a plurality of gel beads that include a sugar or polyol in an amount of about 20 to 50 weight percent of the gel beads, an emulsifier component to facilitate uniform gel bead dis...
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WO/2005/048728A1 |
A liquid-filled confectionery composition (10), comprising a liquid-containing core (11, 12), an outer layer of confectionery coating (14, 15), and an intermediate protective layer (13) between the core (11, 12) and outer layer (14, 15)....
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WO/2005/044015A1 |
A fountain (700) for heating and distributing fluidic material is manufactured using various processes and materials. In one embodiment, the fountain includes a heating element encased in an enclosure (780). A basin (750) containing a me...
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WO/2005/044677A1 |
A container for gifts or the like, of the type that is used for association with a food package, in particular, to be inserted in a chocolate egg, comprises two half-shells (2, 4) which can be coupled mouth to mouth and with which are as...
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WO/2005/041678A1 |
A chocolate tempering machine is digitally programmable for controlling the heating, cooling and rotation within the machine. The machine may be programmed to enable agitated, liquid chocolate to retain its proper viscosity for extended ...
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WO/2005/036975A1 |
This invention concerns a fat-based confectionery product which is coated with a film forming agent and characterized in that it is heat resistant and in that it retains its shape when submitted to heat. This invention also discloses the...
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WO/2005/034648A2 |
Methods for producing natural botanical extracts, such as natural vanilla extracts and natural cocoa extracts, with low processing times and high efficiencies are provided. The methods include a high temperature extraction step and, opti...
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WO/2005/029970A1 |
It is intended to provide an oily food material to be blended into a dough for baked goods or bread shaped into chips or chunks followed by heating such as baking, the surface of which quickly solidifies after baking so that the baked pr...
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WO/2005/029971A1 |
A mould plate former (10) is produced where former shapes (13) are located on a former plate (10a) by a template (20). A mould plate (60) with recesses (61) aligned with engraved images (17) on a graphics plate, is produced by placing a ...
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WO/2005/025588A1 |
The present invention relates to an alcohol extract of ogalpi, erectile dysfunction improving health food and a treating agent containing the same, more precisely, an alcohol extract of ogalpi having an effect of improving erectile dysfu...
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WO/2005/016005A1 |
There are disclosed baked food products containing specific lecithin products.
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WO/2005/016019A1 |
Addition of a large amount of a food additive such as an emulsifier to a food is undesirable, since it is feared that not only the flavor of the food is damaged but also the secure sense for the qualities of the product and consumers’ ...
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WO/2005/016020A1 |
Chocolate compositions are disclosed that contain a specific lecithin products. The lecithin product is a membrane separated lecithin having a ratio of alkali metals to alkaline earth that ranges from greater than 0 to about 10.
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WO/2005/014839A2 |
The present invention relates to novel sweetener compositions comprising monatin and methods for making such compositions. The present invention also relates to sweetener compositions comprising specific monatin stereoisomers, specific b...
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WO/2005/009149A1 |
The present invention comprises an improved extruder die assembly and method for using same to impart a distinct colored and/or flavored pattern into an extrudable food mass during the extrusion process. The extruder die assembly include...
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WO/2005/006892A2 |
Fruit items (1) are positioned between vertical pins (2, 5) located in the calyx and stem hole of said fruit item, thereby securing the fruit item by a compressive force through its core. A core tube (3) surrounding the upper pin descend...
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WO/2005/004619A2 |
A process in which whole cocoa bean product, specifically a whole cocoa bean powder or liquor, is produced comprising the steps of subjecting the whole cocoa bean to a cleaning step in which the whole cocoa beans are passed through a cle...
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WO/2005/004623A1 |
The invention relates to a food product which comprises fibres that are composed of milk protein material, a hydrocolloid that is made water-insoluble by metal cations, material that has complexed calcium ions and optionally moisture, as...
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WO/2005/004620A1 |
Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa be...
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WO/2005/002366A1 |
A nutrition bar comprising; 10 %wt or more of soy and/or rice protein, at least one transition metal or transition metal or transition metal compound, and 2 %wt or more of a humectant. The transition metal(s) or transition metalcompound(...
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WO/2004/112514A2 |
The invention relates to a method of producing a chocolate drink containing at least 2 % cacao. The inventive method comprises a step consisting in inserting a capsule containing a concentrate of the chocolate drink into a coffee machine...
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WO/2004/107871A1 |
The invention relates to a method of producing chocolate. The method comprising adding a chocolate emulsifying agent comprising at least 10% wt. Of a carboxylic acid ester of a diglyceride to a chocolate mass, the carboxylic acid not bei...
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WO/2004/098304A2 |
A visually attractive, freshly prepared, fat based confectionery product formed of at least one elongated strand of extrudate of fat based confectionery material; the at least one strand being capable of being handled while exhibiting a ...
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WO/2004/095938A2 |
Three-dimensional objects (2004) are produced from a deformable material (2002) received substantially continuously in the direction of production (2003) and the objects are produced by a deforming process substantially in the direction ...
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WO/2004/093571A1 |
The present invention relates to edible products with masked bitter, sour and/or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25 % by weight plant sterol ester, wherein the amount of sweetening agent is ...
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WO/2004/089101A2 |
The invention relates to a device for tempering objects, more particularly, for cooling confectionery consumer goods, comprising a hollow body (3, 4) with openings (10) in the casing (9) thereof, which is enveloped by a guide (5.1, 5.2) ...
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WO/2004/089099A2 |
Method of adding lipid-based inclusions, particularly chocolate, to yogurt are provided. The methods of the present invention comprising the steps of providing a filling, the filling having a pH of less than 4.6; and adding the lipid-bas...
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WO/2004/082660A1 |
The invention is drawn to multi component controlled release system that can be incorporated in oral care products, nutraceutical, food products and beverates to effectively encapsulate one or multiple active agents and sensory markers, ...
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WO/2004/080800A2 |
Multilayer structures, methods of making the same and packages made therefrom are provided. The multilayer structures are useful for packaging bone-in meat or other like products. More specifically, the multilayer structures have suffici...
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WO/2004/077964A1 |
The invention concerns particles for use in delivering a distinct and enhanced taste sensation to a drink, while not impacting the taste of the drink itself, wherein the particles are adapted for floating on or being suspended in a drink...
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WO/2004/071210A1 |
The invention relates to the recycling of products rejected during the process of commercial harvesting of cocoa beans, concerning a method for the production of a nutritional composition using the products from pods of the cacao tree wh...
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WO/2004/068963A1 |
The invention relates to a device and a method for producing a consumable shell-shaped article from a fatty material, in particular from the material containing cacao or a chocolate-type material by cold moulding with the aid of a honeyc...
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WO/2004/069877A1 |
The present invention relates to a method for preparing a starch product, wherein an aqueous starch mixture is provided and the starch mixture is heated to a high temperature. The invention further relates to a product obtainable by such...
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WO/2004/068962A1 |
It is intended to provide a process for producing a chocolate which has a rich flavor and a refreshing after-taste. Relating to milk chocolate, it is intended to provide a process for producing a milk chocolate which has a rich flavor, d...
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WO/2004/066751A1 |
A method for thermally treating a product in order to have the product obtain the desired product properties, comprising the following steps: (a) determining the water activity value which, for carrying out the thermal treatment, is requ...
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WO/2004/066743A1 |
The present invention relates to a method of preparing vegetable particles from vegetables or vegetable pieces, said vegetables or vegetable pieces containing an active compound wherein the activity of said compound is reduced by heating...
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WO/2004/062377A1 |
In the manufacture of a multi-coloured comestible product, e.g. a chocolate bar or a chocolate coating for a cake, an out of proportion image is formed on a planar carrier of food grade plastic material, the image being formed by screen ...
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WO/2004/057975A2 |
An aerated confection containing particulate material and method for making the same is disclosed. The method allows the incorporation of particulate material at a level of from 1 to 50.0 % by weight based on the total weight of the aera...
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WO/2004/056191A1 |
A confectionery product comprising low density chocolate surrounded by a sugar-based coating, and a process for producing the confectionery product. The confectionery product is shelf stable, even at elevated ambient temperatures.
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WO/2004/049820A1 |
A water-based shellac coating material containing shellac and a basic amino acid and/or basic phosphoric acid salt and a process for producing the coating material; a food and medicine coated with the coating material; a liquid glazing c...
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WO/2004/047544A1 |
The invention concerns a method for producing particles (20, 21) at least partly crystallized, under pressure, comprising reciprocal dissolving of at least one fluid under higher or slightly lower pressure than its critical pressure with...
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WO2003031623A9 |
The present invention pertains to peptides derived from fermented cocoa beans and representing cocoa and/or chocolate flavour precursors. In particular, the present invention relates to a process for preparing cocoa and/or chocolate flav...
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WO/2004/044117A2 |
The present invention relates to a processed berry product, in particular processed cranberry, more particularly a Russian cranberry (Vaccinium oxycoccus), which is so prepared that the fruit is infused with sugar but the original cranbe...
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WO/2004/040991A2 |
A confectionery composition that has a relatively low caloric content and includes erythritol and an fructo-oligosaccharide component is disclosed. The composition may also include isomalt, polydextrose and/or a high protein material. Th...
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WO/2004/039167A1 |
The present invention discloses a method of preparing moulded confectionery articles, comprising the steps of: (1) preparing a liquid candy composition which solidifies upon cooling, said liquid candy composition being at a first tempera...
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WO2003026624A9 |
In one embodiment a dosage form comprises at least one active ingredient and a molded matrix which comprises from 10 to 100% of a material having a melting point of less than about 100 degrees C selected from the stamp consisting of ther...
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