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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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WO2003026625A9 |
A dosage form comprises: (a) at least one active ingredient; (b) a core; and(c) a shell which surrounds the core, wherein the shell is substantially free of pores having a diameter of 0.5-5.0 microns, and the shell comprises a first shel...
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WO/2004/037013A2 |
Temperature-sensitive inclusions are adhered to edible lightweight cores using an ambient temperature process.
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WO/2004/034799A2 |
An energy food product is disclosed that is comprised of: (a) a base energy food matrix; and (b) a plurality of inclusions dispersed within or on the base energy food matrix, wherein the inclusions contain at least one physiologically fu...
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WO/2004/034803A1 |
A process for treating cocoa mass which includes mixing cocoa mass with a saturated hydrocarbon solvent to provide a slurry and separating the slurry to provide a stream enriched in cocoa butter and a stream enriched in cocoa solids is p...
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WO/2004/034802A1 |
An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remain...
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WO/2004/034800A1 |
A device for controlling the condensate or frost formation in chocolate shell production has a mould (2), provided with a plurality of recesses (3) for liquefied of softened chocolate (4) and a die (5) cooled by cooling means (7) and inc...
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WO/2004/034816A1 |
A process for preparing an energy food product comprising the steps of: (a) processing at least one base energy food component at a temperature and shear sufficient to form a homogeneous base energy food matrix; and (b) subsequently mixi...
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WO/2004/034801A2 |
A process for treating cocoa mass which includes mixing cocoa mass with a saturated hydrocarbon solvent to provide a slurry and separating the slurry to provide a stream enriched in cocoa butter and a stream enriched in cocoa solids is p...
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WO/2004/034817A1 |
The present invention is a method for preparing an energy food product. The method comprises the steps of: (a) applying a functional component to a surface of a food substrate, wherein the functional component comprises at least one phys...
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WO/2004/032950A1 |
Disclosed is a composition and method for reducing cravings for a craved substance, particularly foods, with preparations containing 5-hydroxytryptophan (5-HTP). The 5-HTP is added to the same or similar substance that is actually craved...
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WO/2004/030469A2 |
The present invention relates to a gelling composition comprising at least 55 % w/w soluble solids, a gelling agent and an acidulant wherein the gelling composition forms a gel at a temperature of from 10 °C to 85 °C after at least 0.2...
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WO/2004/029185A1 |
It is intended to provide a dry fractionation method for fat whereby the performance for fractionating a fat into a high-melting fraction, a medium-melting fraction and a low-melting fraction can be improved to thereby preventing, in par...
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WO/2004/028281A1 |
The present invention concerns a product taken from the group consisting of a foam, an emulsion, a foamed emulsion, a dispersed emulsion and a foamed dispersion, wherein the interface water-air, water-oil or water-solid comprises a compl...
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WO/2004/026037A1 |
A device for the production of consumable goods from a flowing mass, in particular in the field of confectionery, whereby the flowing mass may be introduced into a mould from a dosing unit (2) and the dosing unit (2) is arranged such as ...
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WO/2004/026316A1 |
The present invention relates to the use of carbohydrates in the preparation of a composition for treating and/or preventing diseases and/or disorders caused by imbalanced fermentation in the colon comprising providing composition capabl...
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WO/2004/019699A1 |
The invention relates to a foaming ingredient for use in foamers and creamers. The foaming ingredient consists essentially of one or more proteins and optionally one or more plasticizers forming the wall of vacuoles that comprise entrapp...
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WO2003026614A9 |
A dosage form comprises an active ingredient and a confectionery composition. In one embodiment the relative standard deviation of the weight of the dosage form is less than 1%, and the dosage form has at least one face. In another embod...
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WO/2004/013230A2 |
The invention relates to organopolysiloxane masses which harden by means of at least one rhodium compound and contain: (A) compounds comprising radicals having aliphatic carbon-carbon multiple bonds, and (B) organopolysiloxanes comprisin...
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WO/2004/012518A1 |
Modifying the surface of an edible with a high polarity water-based glaze or polishing gum improves the printing of images on the edibles with low viscosity inks typically used in ink jet printing. The methods described herein are suited...
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WO/2004/012517A1 |
A device for producing hollow forms made of foodstuff materials, especially hollow materials made of a chocolate material, comprising a base plate (1) and two circular frame elements (8,9) which are supported by the base plate and which ...
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WO/2004/012526A2 |
A blue anthocyanin and granulated sugar composition, a hard coated confectionery item comprising a core and at least one layer of the composition are provided together with a process for manufacturing the hard coated confectionery item a...
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WO/2004/010790A1 |
The invention relates to methods for making sweets products suitable for ensuring flaving requirements of living organisms and products, preferably sweetmeat, drops, chocolate containing flaving suitable for ensurnig flaving requirements...
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WO/2004/010788A1 |
A malted-infused chocolate formulation comprises from 19% to 50% by weight of cocoa liquor and from 81% to 50% by weight of a non-fat, cereal based cocoa extender; or alternatively the formulation comprises from 11 % to 29% by weight of ...
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WO/2004/008867A1 |
Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt...
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WO/2004/008882A2 |
The invention concerns a gelatin substitute product, characterized in that it contains essentially a vegetable fat, in particular in that it contains essentially cocoa butter. The invention is useful for food preparations and pastries.
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WO/2004/005227A1 |
The present invention relates to a microcrystallized polyol comprising at least two polyols, wherein said polyols are selected from the group consisting of maltitol, xylitol and lactitol and wherein said composition contains at least 25 ...
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WO/2004/004485A2 |
The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.
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WO/2004/003089A1 |
High resolution ink jet printing on edible substrates is disclosed in which fat or wax-based edible inks, which contain a colorant, a fat or wax dispersible carrier, and a fit or wax base, are used to produce high resolution images on ed...
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WO/2004/002229A2 |
The invention provides a method for moulding three-dimensional products from a mass of foodstuff starting materials which are suitable for consumption, in particular a meat mass. The method comprises the steps of filling a mould cavity (...
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WO/2004/002243A1 |
It is intended to provide a process for producing a chocolate drink which has a smooth texture without coarseness, a refreshing aftertaste and an excellent rich flavor. More specifically, a process for producing a chocolate drink having ...
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WO/2004/001053A1 |
A β-glucan-containing composition which contains β-glucan originating in a microorganism or a basidiomycete. Using the β-glucan-containing composition, β-glucan can be uniformly dispersed in a food without worsening the texture, tast...
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WO/2004/000028A1 |
The invention relates to a method for lowering the viscosity of a fat based mixture comprising solids and fat that have been previously refined to a powdery mass characterized in that the powdery mass is submitted to elongational flow ef...
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WO/2003/103410A1 |
Described is a gelatine free dairy dessert, comprising less than 10% w/w fat and an unsaturated emulsifier. The unsaturated emulsifier confers optimal texture, mouthfeel and processability to the dessert without the need for gelatine. Fu...
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WO/2003/099030A1 |
An Instant dry mix composition produces a beverage having a two-toned foam on the surface upon reconstitution in a hot liquid. The composition includes a foaming creamer for producing a foam layer and a separately enclosed quick dissolvi...
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WO/2003/099304A1 |
It is intended to provide a composition against periodontal bacteria, which has a high safety without showing any side effects and exhibits an excellent effect of killing periodontal bacteria without affecting the growth of nonpathogenic...
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WO/2003/099031A1 |
The invention relates to a method for producing confectionery products having an outer shell (1) made of a substance (10) that is placed inside a mold (4), into which a temperature-controlled male die (3.1 to 3.4) is subsequently introdu...
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WO/2003/097248A1 |
A liquid spraying system (10) having a spray header (12) and a recirculating liquid supply system for directing pressurized supply liquid to the spray header (12) with a portion of the liquid being directed from the spray header (12) as ...
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WO/2003/096976A2 |
Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared ...
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WO/2003/094626A1 |
Disclosed is a method for producing edibles comprising an outer shell (1) from a mass which is fed into a mold (3). A tempered male die (5, 5.1) is dipped into the mold (3), a process during which an excess amount (15) of the mass overfl...
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WO/2003/094878A1 |
It is intended to provide a safe and highly efficacious antibacterial composition which is to be used in products mainly taken into the human or animal body or employed in the oral cavity such as foods and oral hygienic preparations with...
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WO/2003/092399A1 |
The present invèntion relates to a milk-containing chocolate eventually having a reduced fat lavel wherein most of the coarse particles are provided by milk particles, and to a process for its preparation wherein the milk particles are ...
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WO/2003/092400A1 |
The present invention discloses a sugar-free hard coating prepared from a liquid maltitol syrup comprising DP4+ fraction. In the chewing gum process, the liquid maltitol can be applied at high dry substance, i.e. higher than 65%. The obt...
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WO/2003/090739A1 |
The invention concerns the use of conjugated linoleic acid (=CLA) or derivatives thereof, such as partial glycerides or triglycerides, alkyl esters or salts for the production of a food, a food supplement or a pharmaceutical preparation ...
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WO/2003/090559A1 |
The present disclosure relates to compositions comprising milk protein and a fatty acid material. In particular, the compositions of the present invention comprise:(a) milk protein, wherein the milk protein is at least partially derived ...
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WO/2003/090557A1 |
Described herein are compositions comprising short and long chain fatty acids which are suitable for oral administration, wherein the compositions are useful for the management of body weight. For example, as described, body weight manag...
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WO/2003/086094A1 |
An extruded fat-containing confectionery product in the form of a solid stick or hollow tube containing a plurality of inclusions randomly dispersed throughout the solid stick or throughout the fat-containing confectionery material of th...
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