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WO/2020/128988A1 |
The present invention relates to chitosan-based nanoparticles, in an aqueous suspension or in a powder to be reconstituted in an aqueous solvent, encapsulating an extract of cocoa hulls and/or nibs comprising polyphenols. The present inv...
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WO/2020/129968A1 |
The present invention addresses the problem of providing: a chocolate dough having a low viscosity, and in particular, a chocolate dough in which an increase in dough viscosity caused by the addition of a small amount of water is suppres...
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WO/2019/183265A9 |
The presently disclosed subject matter relates to peptides and flavor compositions that include at least one, two, three, four, five or more peptide compounds, and screening methods for identifying the same. The flavor compositions can b...
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WO/2020/120392A1 |
A fat-based confectionery composition comprising a crystalline oligosaccharide. The crystalline oligosaccharide suitably has a melting point of at least 60°C. The crystalline oligosaccharide in the fat-based confectionery composition re...
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WO/2020/115139A1 |
A method for enhancing a flavor sensory experience in a confectionary product is provided. The method includes dispersing 0.1 to 10 wt% of an encapsulated flavor in the confectionary composition. The encapsulated flavor is a microcapsule...
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WO/2020/115248A1 |
The current invention relates to a free-flowing cacao pulp powder obtainable from cacao pulp material, wherein said cacao pulp material is fresh cacao pulp, cacao pulp juice, cacao pulp concentrate or any mixture thereof,characterized by...
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WO/2020/115303A1 |
The present invention relates to amorphous particles comprising sugar and a bulking agent, having a closed porosity of lower than 20%. Further aspects of the invention relate to a food product comprising the amorphous particles; a proces...
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WO/2020/116565A1 |
The present invention addresses the problem of providing a tasty, high protein-containing chocolate-like food product with a fortified plant protein, the food product allowing an increased amount of plant protein intake at various eating...
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WO/2020/111270A1 |
A water-containing chocolate-like confectionery which has a water content of 20% by weight or less and a water activity of 0.7 or less and contains an oil-in-water type emulsified mixture.
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WO/2020/110012A1 |
A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil, at least one polysaccharide, at least one flour and at least one sweetener. The ...
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WO/2020/101593A1 |
The invention relates to a confectionery production method comprising step of supply a semi-liquid caramel mass (5) into a rigid compartment of a tray-shaped mold. The confectionery production method further comprises the step of engagem...
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WO/2020/095913A1 |
The present invention provides chocolate having strong aroma characteristics. The aroma characteristics may include a fruity note and/or a floral note, and isoamyl acetate may be included as an aroma component. The present invention also...
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WO/2020/090824A1 |
Provided are a cooker for preparing a chocolate solution and a chocolate solution preparation method, with which it is possible to shorten preparation time. The cooker for preparing a chocolate solution according to the present invention...
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WO/2020/090609A1 |
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oxidized product of a palm-based fat/oil has a peroxide value of 3–250 and the total α-carotene and β-carotene content in the palm-based fat/oil ...
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WO/2020/088992A1 |
A method of manufacturing a partially- filled confectionery shell comprising the steps of: a) depositing a solidifiable confectionery material into a mould cavity; b) moulding the solidifiable confectionery material within the mould cavi...
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WO/2020/083860A1 |
The present invention relates to a protein-rich confectionary product, such as a protein-rich food bar, respectively a confectionary mass for such a confectionary product wherein at least part of the protein is provided by a caseinate po...
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WO/2020/079608A1 |
The present invention relates to a chocolate matrix comprising cocoa, ethanol, maltitol and at least one plant derivative selected from the group consisting of: curcumin and resveratrol, a nutraceutical product comprising said matrix, a ...
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WO/2020/081550A1 |
The invention provides a nanoemulsion formulation comprising an aqueous phase, an oil phase dispersed in the aqueous phase, and at least one surfactant. The oil phase includes a cannabis oil. The present invention also provides a prepara...
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WO/2020/074548A1 |
A device for dosing a consumable product is characterized by a heating block (59) having a top side (60) and a bottom side (61), in that the bottom side (61) is designed to be complementary to a portion of the cylinder (11), and in that ...
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WO/2020/067377A1 |
The present invention addresses the problem of blending cacao butter into a non-temper type chocolate containing a laurin-based hard butter and thus providing a chocolate-like food having good taste and flavor and high resistance against...
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WO/2020/064471A1 |
The invention provides a method of manufacturing a plurality of irregularly shaped and/or sized pieces of confectionery material comprising the steps of; a) forming at least one rope of confectionery material; b) applying external pressu...
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WO/2020/065240A1 |
The present invention relates to a method for preparing a food matrix saturated with gas at a pressure above atmospheric pressure comprising the following steps: (a) introducing a deformable food matrix containing a gas phase, at the sta...
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WO/2020/065207A1 |
The invention relates to chocolate products having an increased protein content yet exhibiting an excellent organoleptic quality, in particular without sandy or pasty sensations when tasting. The invention also relates to a method for pr...
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WO/2020/065491A1 |
The present invention relates to a filling composition for a chocolate product, which is essentially free of palm oil or palm oil derivatives, in which the filling comprises a fat fraction, in which the fat fraction comprises at least 35...
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WO/2020/054701A1 |
The present invention addresses the problem of providing an oily food, such as chocolate or cream, which does not require tempering treatment and in which the occurrence of blooming and the like is suppressed even when a large amount of ...
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WO/2020/038540A1 |
The invention relates to a fat- or wax-based food, cosmetic or pharmaceutical foamed product. The invention further relates to an apparatus and to a method for producing such a foamed product.
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WO/2020/038906A1 |
The current invention relates to cacao pod husk powder, obtainable by processing cacao pod husks, comprising at least 50.0 wt% of dietary fiber, wherein at least 7.0 wt% is water soluble dietary fiber and further characterized by an ash ...
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WO/2020/037410A1 |
The present disclosure relates to a cannabis-infused product, comprising an emulsion containing a cannabinoid profile including one or more cannabinoid, wherein the emulsion is a nanoemulsion. The disclosure also relates to methods of ma...
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WO/2020/037409A1 |
The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for extending ...
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WO/2020/038905A1 |
The present invention relates to a method for optimizing the full utilization of cacao pod husks comprising the steps of debacterizing the pod surface and opening cacao the pods, separating the cacao pod husks from, cacao pulp, cacao pla...
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WO/2020/037408A1 |
The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for controllin...
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WO/2020/038898A1 |
The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material an...
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WO/2020/033310A1 |
An additive manufacturing system may include a build surface, one or more laser energy sources, and an optics assembly. Exposure of a layer of material on the build surface to laser energy from the optics assembly melts at least a portio...
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WO/2020/031539A1 |
In the chocolate seeding method with the use of a seeding agent containing stable crystals of BOB, there is a problem that the automatic restoration maximum temperature of a chocolate can be improved with an increase in the addition amou...
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WO/2020/032174A1 |
The purpose of the present invention is to provide a novel cacao polyphenol-containing composition for suppressing an increase in blood pressure. According to the present invention, provided is a cacao polyphenol-containing composition f...
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WO/2020/025555A1 |
A fat composition comprises: from 48% to 58°/o by weight of lauric acid (C12:0); from 5% to 15% by weight palmitic acid (C16:0); from 5% to 20% by weight stearic acid (C18:0); and a weight ratio of stearic acid (C18:0) to palmitic acid ...
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WO/2020/027746A2 |
The invention relates to a filled chocolate with whole cherry particles and fluid fruit syrup and production method thereof. Main feature of the invention is that it is a production method enabling the cherry particle to hold within the ...
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WO/2020/022337A1 |
The present invention addresses the problem of providing a chocolate-like food that has a reduced trans fatty acid content, has good compatibility with cocoa butter and good bloom resistance, and melts in the mouth. This chocolate-like f...
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WO/2020/022411A1 |
This additive for chocolate contains 1,3-dibehenyl-2-oleoyl glyceride in the β1 crystal form.
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WO/2020/016692A1 |
The present invention corresponds to a method for manufacturing a granulated food composition, comprising mixing and heating raw materials to obtain a homogeneous mixture, adjusting the degrees Brix of the homogeneous mixture, then dryin...
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WO/2020/011929A1 |
The invention relates to a new cocoa butter composition, to a new process for obtaining same by one or more fractional molecular distillation procedures, and to the specific fractions obtained.
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WO/2020/007650A1 |
The invention further relates to protein-rich confectionary product, such as a protein-rich food bar, comprising a confectionary mass, comprising - at least 30 wt.%, based on total weight, protein, of which at least 25 wt.%, based on tot...
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WO/2020/010060A1 |
The invention relates to a chocolate confection having improved flavor attributes. The chocolate confection comprises a white confectionery ingredient, a cocoa extract, and a food acid.
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WO/2019/244835A1 |
Provided is a chocolate composition that comprises an ingredient derived from cacao, a vegetable sweetener and soybean cream. This chocolate composition satisfies needs for health foods using vegetable ingredients but yet has a sweet tas...
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WO/2019/244976A1 |
This oral composition contains the following components: (A) nonpolymeric catechins; (B) rutin; and (C) astragalin. The content of the component (A) is 2-50% by mass of the solid content. The mass ratio [(B)/(A)] between the component (A...
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WO/2019/240662A1 |
The present invention relates to the field of chocolate making. More particularly, the invention relates to cocoa butter substitute composition for use in chocolate and chocolate like products The cocoa butter substitute composition comp...
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WO/2019/240138A1 |
The present invention provides a method for producing oily confectionery having heat resistance, the method comprising a step for obtaining mixed dough by mixing sugar, which is in a solid state at room temperature and is in a melted sta...
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WO/2019/239366A1 |
Chocolate Composition A chocolate composition comprising soluble corn fibre. The soluble corn fibre is suitably a mixture of glucose oligosaccharides comprising indigestible α-1,2 and/or α-1,3 glycosidic linkages. The soluble corn fibr...
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WO/2019/235445A1 |
Provided is a pulverizer which can pulverize an object to be pulverized more efficiently than before. A pulverizer (1) comprises: a screw mill part (32) that pre-pulverizes an object to be pulverized and is rotationally driven by a drive...
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WO/2019/233780A1 |
The present invention provides compositions that display advantageous optical properties without the need for additive preservatives.
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