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WO/2022/023249A1 |
19 ABSTRACT Process for the Manufacture of a Chocolate Product FIG No.2 In a process 10' for the manufacture of a chocolate product, a chocolate ingredient mixture 5 24' containing no, or only small amounts of, cocoa liquor 12 is subject...
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WO/2022/013205A1 |
The present invention relates to the use of an activated apple fiber for producing a baking-stable fat-containing crème. The invention also relates to a baking-stable fat-containing crème that contains the apple fiber according to the ...
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WO/2022/015530A1 |
Fat continuous confections, such a crèmes and crème-type fillings, and methods of making thereof are provided. The fat continuous confections have a high insoluble dietary fiber content and do not include sugar alcohols. The fat contin...
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WO/2022/014213A1 |
The present invention addresses the problem of providing a method for enhancing the sweetness of sugar in chocolate that contains a prescribed amount of sugar, to thereby reduce the amount of sugar used. Upon thoroughly investigating a...
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WO/2022/008512A1 |
The present invention relates generally to the field of cocoa-based compositions which after reconstitution, for example in milk or water, result in cocoa-based beverages. For example, the present invention relates to pre-dosed cocoa-bas...
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WO/2022/008742A1 |
The present invention provides a process for producing an aerated chocolate or compound composition, that is preferably vegan.
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WO/2022/004433A1 |
Provided is a chocolate that has a high shape retaining property against heat and in which the external shape thereof does not change in the distribution process, despite the chocolate having a fluid center enclosed therein. The present ...
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WO/2022/006194A1 |
The invention relates to the use of pulse flours as bulking agents in chocolate compositions. For example, a chocolate composition may include a pre-cooked pulse flour, a pulse flour that has been subjected to extrusion cooking, and/or a...
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WO/2021/260403A1 |
A method of making a yogurt-based food product (5) in a container (10) includes: depositing a yogurt body (25) to partially fill the container (10); performing a crusting step wherein a low temperature gaseous coolant is introduced into ...
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WO/2021/260623A1 |
A hydrolysate product from a vegetal matrix is disclosed, the process for its preparation, and its uses in human and animal diet. This hydrolysate contains a high percentage of pentosans with a low molecular weight that thus offers high ...
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WO/2021/259812A1 |
The present invention relates to a chocolate product composition comprising at least 1.0wt% based on the weight of the chocolate product of a composition comprising a mixture of a cereal and legume, wherein said cereal comprises greater ...
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WO/2021/256285A1 |
The present invention addresses the problem of providing a chocolate which has enhanced heat resistance and a high content of cacao solids. The present invention pertains to a chocolate in which the cacao solid content is 9.5 to 30 mas...
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WO/2021/255703A1 |
A fluid mixture, for example, a chocolate-based mixture, is dosed and fed to forming moulds (2) through two cavities (30A)(30B) arranged on diametrically opposite sides of a longitudinal axis (11) and having respective opposite inlets (3...
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WO/2021/255198A1 |
A process of preparing a fat composition comprises the steps of: a) providing a fat, preferably from a single natural source, comprising at least 25% by weight of StOSt triglycerides based on the total glycerides present in the fat, wher...
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WO/2021/256157A1 |
The present invention addresses the problem of providing oil and fat that are used for filling of composite confections, and in which the occurrence of bloom can be inhibited. The present invention was completed on the basis of the fin...
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WO/2021/246468A1 |
This hydrous oily food has a moisture content of 3-20 mass% and contains a water-based continuous phase and an oil-based continuous phase.
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WO/2021/246489A1 |
The present invention pertains to an aroma component assessment method and a method for preparing a fragrance composition using said assessment method. The present invention provides a fragrance composition appropriate for a product in c...
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WO/2021/246469A1 |
An oily solid food wherein protein particles with an average particle area of 250 μm2 or less are dispersed in a continuous fat or oil phase.
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WO/2021/243004A1 |
The present invention relates to a reduced fat chocolate composition and method of manufacturing a reduced fat chocolate composition. In particular, the present invention relates to a reduced fat chocolate composition having a maximum pa...
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WO/2021/242998A1 |
A reduced emulsifier or emulsifier-free chocolate composition and a method of manufacturing a reduced emulsifier or emulsifier-free chocolate composition. The reduced emulsifier or emulsifier-free chocolate compositions have a maximum pa...
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WO/2021/230278A1 |
Provided is a tubular chocolate food product of which the inner diameter, outer diameter, and thickness are easily altered, which is highly decorative, and which is capable of maintaining functionality as a straw. This tubular chocolat...
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WO/2021/228539A1 |
The invention relates to a cold stamping device for producing molded consumable products from a food mass, more particularly from a fat mass, preferably from a cocoa-containing and/or chocolate-type fat mass, and to a method for starting...
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WO/2021/224502A1 |
The invention provides a method for extraction of at least one extract compound from a material, comprising: • a. contacting carbon dioxide with the material to dissolve an amount of the at least one extract compound from the material ...
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WO/2021/224151A1 |
The invention relates to a beverage capsule system comprising a capsule housing in which a semi-finished beverage product is located that exhibits an air-dried and granular state in a first state in ambient air and under ambient pressure...
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WO/2021/224877A1 |
The present invention relates to an at least partially hollow closed chocolate product having a base forming the bottom and a narrower top and a circumferential shell running between the base and the top, wherein on the inside on the bot...
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WO/2021/219725A1 |
A composition for confectionery applications, which comprises: a fat composition having a solid fat content (SFC) with an N20 of at least 10% and N35 of at most 10% measured on stabilized fat stabilized at 20°C for 40 hours according to...
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WO/2021/215355A1 |
An oil-and-fat confectionary according to the present invention contains not less than 20 mass% of amorphous fructooligosaccharide, contains a sucrose fatty acid ester that has an HLB of 1-6, and has a water content of not more than 3 ma...
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WO/2021/216944A1 |
Methods of increasing microvascular blood flow in the muscle of a human subject comprise orally administering about 100 to about 800 mg cocoa flavanols per day in a nutritional composition comprising at least one source of protein, to a ...
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WO/2021/209609A1 |
The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0 % (dry matter weight /w) of one or m...
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WO/2021/204888A1 |
The present invention relates to fat based tropicalizing agents' compositions, to methods for the preparation thereof, to methods of tropicalizing chocolate or analogues thereof, and to chocolate or analogues of chocolate containing the ...
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WO/2021/200875A1 |
[Problem] To provide a novel oily food. This oily food contains a roasted powder material derived from beans and an unrefined or semi-refined sugar.
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WO/2021/193972A1 |
The present invention provides an oil or fat composition for confectionery that shows excellent bloom resistance over a prolonged storage time even if the CB content thereof is increased to a level enough to give a noticeable good cacao ...
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WO/2021/181931A1 |
The problem of providing an oil or fat for chocolate products and a chocolate product each having oil or fat migration/blooming resistance and post-tempering thickening resistance can be solved by an oil or fat for chocolate products acc...
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WO/2021/177210A1 |
The present invention relates to a method for producing a water-in-oil-type water-containing chocolate product which can be used in combination with another food, and particularly addresses the problem of providing a method for producing...
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WO/2021/174361A1 |
A system and method for the continuous packaging of a confectionary product, such as cannabinoid confectionary products, by providing a packaging tray comprising a plurality of cavities, depositing a liquid confectionary product in each ...
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WO/2021/170197A1 |
An automated revolving cocoa fermenter, comprising a container characterised by having the shape of a horizontal cylinder (1), a hopper for receiving cocoa pulp (6), an elevator scoop (9) that raises the cocoa pulp and deposits it in a c...
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WO/2021/168047A1 |
The present invention relates to a chocolate composition comprising at least 30 weight% of cocoa solids and less than 2 weight% of milk solids, based on the total weight of the chocolate composition, characterized in that it further comp...
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WO/2021/168050A1 |
The present invention relates to a cocoa composition comprising less than 5 weight% of milk solids, characterized in that it comprises 0.5-15 weight% of a pea-based protein and 0.5-10 weight% of a plasticizer ingredient. Also provided ar...
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WO/2021/168053A1 |
The present invention relates to a cocoa composition comprising at least 30 weight% sucrose and less than 5 weight% of milk solids, characterized in that it comprises 0.5-15 weight% of a plant-based protein other than soy protein, and 0....
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WO/2021/167515A1 |
The present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight ...
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WO/2021/167514A1 |
The present invention relates to fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides of which 60% by weight or more is Sat2O, wherein Sat is selected from St, P, or combinati...
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WO/2021/167516A1 |
The present invention relates to a fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides of which 60% by weight or more is Sat2O, wherein Sat is selected from St, P, or combina...
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WO/2021/167517A1 |
The present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight ...
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WO/2021/168051A1 |
The present invention relates to a cocoa composition comprising at least 2 weight% of cocoa solids and less than 5 weight% of milk solids, and characterized in that it comprises 0.5-20% of a bulking ingredient and 0.5-10% of a plasticize...
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WO/2021/160889A1 |
The present invention relates to ingredients, particularly sweetening ingredients, for example ingredients for use in reduced sugar, low-sugar, or zero-sugar beverage or food products. More specifically, the present invention relates to ...
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WO/2021/151630A1 |
The present invention relates to filling compositions comprising a blend of fats and a structuring agent. The invention also relates to processes for the preparation of the filling composition and its use in composite food products.
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WO/2021/153309A1 |
The present invention provides a material having the excellent effect of inhibiting the bitterness of an oral composition containing a bitter component. A bitterness inhibitor for an oral composition containing a bitter component, the ...
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WO/2021/145192A1 |
The purpose of the present invention is to provide an oil-in-water hydrous chocolate which, even in a highly acidic state, is not rough due to coagulation of solids, has excellent workability, and excellent taste and texture, and to prov...
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WO/2021/140240A1 |
The invention relates to a device for producing a product which consists at least partly of a flowable mass that can be filled into a mold (1). The mold (1) is paired with a vibrating or shaking device, and the mold (1) is arranged on a ...
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WO/2021/141512A1 |
The present device relates to the food industry and consists of: a metering system comprising a tray for ingredients which is equipped with a means for feeding ingredients into a collecting hopper consisting of a tray which is equipped w...
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