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Matches 1 - 50 out of 7,900

Document Document Title
WO/2021/091378A1
The invention relates to a method for replacing cocoa or peanuts in a food product by using malt or malt extract, in particular chocolate malt, amber malt and caramel malt. The invention also relates to a method for manufacturing a choco...  
WO/2021/089796A1
The present invention relates to fat based confectionery material comprising at least 25% non-fat milk solids on a dry weight basis wherein at least 20% of the non-fat milk solids are in the form of crystallized or partially crystallized...  
WO/2021/089675A1
An apparatus for depositing a food product comprising a nozzle having a pressurised chamber and a food product outlet; a valve needle movable relative between a closed position and to one of a plurality of discrete open positions; and an...  
WO/2021/085489A1
The purpose of the present invention is to provide a cocoa substitute in which is used a supplementary raw material produced in a step for manufacturing a food product. A cocoa substitute containing a protein composition derived from b...  
WO/2021/078420A1
The invention relates to a beverage preparation element (1) for preparing a hot beverage, comprising a casing (2) made of chocolate or a cocoa-containing compound coating, and a filling (3) arranged in the casing (2), said filling (3) co...  
WO/2021/074271A1
The present invention provides a new composition obtainable from a plant in the Theobroma genus and the use of that composition as an ingredient in a chocolate product. The present invention provides for a process for producing a materia...  
WO/2021/075060A1
The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.  
WO/2021/074316A1
The present invention provides a new composition obtainable from a plant in the theobroma genus and the use of that composition as an ingredient in a chocolate product.  
WO/2021/075059A1
The present invention addresses the problem of providing an acetic acid bacteria-containing composition for which the acetic acid-bacterial odor is reduced, and providing an acetic acid bacteria-containing composition that can adjust the...  
WO/2021/069804A1
The present invention relates to a method for preparing a non-dairy crumb for various food applications. In particular, the present invention relates to a grain-based crumb, to a method for preparing said crumb, to food products containi...  
WO/2021/068942A1
A method and device for preparing instant chocolate granules. The preparation method comprises the following steps: S1, grinding white sugar, chocolate, and flavoring substances into powder, and fluidizing same under negative pressure so...  
WO/2021/071895A1
The present disclosure provides food compositions for humans comprising a Methylococcus capsulatus protein isolate or whole cell product, wherein the Methylococcus capsulatus protein isolate or whole cell product is composed of at least ...  
WO/2021/070821A1
The present invention addresses the problem of providing a chocolate which comprises a fat containing lauric acid as a constituting fatty acid and which has improved bloom resistance. The present invention pertains to a chocolate compr...  
WO/2021/066119A1
The present invention addresses the problem of providing a food material derived from cacao beans, said food material showing little oil bleeding, and various foods using the same. Provided is a composition that has a grain size distribu...  
WO/2021/058635A1
The present invention relates to cocoa and/or malt beverage products comprising isomaltooligosaccharides and methods of producing such products. The products may be reduced in sugar compared to conventional cocoa and/or malt beverage pro...  
WO/2021/048869A1
The present invention provides a novel process for the fermentation of the cocoa beans. The said process comprises of first fermentation followed by second fermentation of the cocoa beans. The step of second fermentation comprises the ad...  
WO/2021/044949A1
The purpose of the present application is to provide, for composite confections that combine a baked confection with chocolate, a plastic fat composition for use in producing said composite confections in which whitening of the baked con...  
WO/2021/026089A3
The present disclosure is directed to a novel food ingredient, namely spray dried cacao pulp and spray dried cacao pulp on a carrier and methods of preparing and using the same.  
WO/2021/039974A1
Provided are roasted cacao beans with high total polyphenol content and reduced bitterness and the like, and a method for roasting raw cacao beans. Roasted cacao beans are obtained by roasting raw cacao beans in a state in which the pr...  
WO/2021/037752A1
The present invention relates to a fermentation chamber and a method for fermenting cacao fruit. In particular, the present invention relates to a fermentation chamber and a method for the controlled artificial fermentation of whole caca...  
WO/2021/037754A1
The present invention relates to a fermentation chamber and a method for fermenting coffea fruit. In particular, the present invention relates to a fermentation chamber and a method for the controlled artificial fermentation of whole cof...  
WO/2021/032635A1
Food product and method for manufacturing the food product. The food product comprises a surface (1), wherein at least a section of the surface (1) is built by an array of periodic structures (2) that are adapted to diffract an incident ...  
WO/2021/032899A1
The invention relates to a method for alkalising cocoa which comprises the steps of a) mixing cocoa with water and an alkalising agent; b) subjecting the mixture of step a) to a microwave heat treatment to alkalise it; and c) milling the...  
WO/2021/032731A1
A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of C...  
WO/2021/028857A1
The present invention relates to a method for producing a granular food material from a compressed or lyophilized powder obtained from coffee, coffee substitutes, mixtures of coffee with milk or by-products, tea tree, cocoa, soya, quinoa...  
WO/2021/028351A1
The invention provides a beverage machine insertable container comprising pieces of compacted beverage ingredient powder or granules.  
WO/2021/030597A1
A system and method are disclosed for forming a novelty candy assembly such as edible confection figures. The system includes interchangeable edible first confection elements of different colors or shapes. Interchangeable edible second c...  
WO/2021/026366A1
The disclosure provides compositions comprising cannabinoids and active ingredients and/or excipients and methods of producing the compositions.  
WO/2021/024839A1
A grinding device comprising: a grinding unit that has a grinding portion including a fixed millstone and a rotating millstone and that grinds a solid raw material in the grinding portion; a temperature controlled container that accommod...  
WO/2021/024840A1
A grinding device comprising: a grinding unit having a lower millstone and an upper millstone, said grinding unit having a conical mill comprising an inner millstone, which is a rotating millstone that rotates synchronously with the lowe...  
WO/2021/026089A2
The present disclosure is directed to a novel food ingredient, namely spray dried cacao pulp and spray dried cacao pulp on a carrier and methods of preparing and using the same.  
WO/2021/018570A1
The present invention relates to a flavour emulsion useful as an ingredient in food and beverage products, a method of producing it and food and beverage products comprising the flavour emulsion of the invention. The flavour emulsion is ...  
WO/2021/018700A1
The present invention relates to confectionery material, preferably milk-based confectionery, comprising an oligosaccharide mixture.  
WO/2020/076259A3
The invention relates to a food product containing propolis extract in both inner and outer fillings for use in the food industry, and it is characterized in that it is a chocolate or similar food product consisting of raw honey and prop...  
WO/2021/015150A1
This pulverizing system is provided with an arch-shaped loading table and pulverizing devices which pulverize a solid raw material, wherein the pulverizing devices are suspended from the loading table.  
WO/2021/015248A1
[Problem] To provide a chocolate for a frozen dessert suitable for production when combined with a frozen dessert, and having good hardness, a good flavor, and good meltability in the mouth. [Solution] This chocolate for a frozen dessert...  
WO/2021/015151A1
This grinding apparatus is provided with: a grinder unit which has a rotary-driven grinding part and which grinds a solid raw material with the grinding part; a temperature-controlled container that houses the grinder unit therein; and a...  
WO/2021/009076A1
The present invention provides a process for producing an aerated food composition comprising inclusions, a novel aerated food composition and novel apparatus for preparing said food composition.  
WO/2021/009472A1
A cryo-crystallised particulate fat and method for producing such a fat, having reduced D[4,3], D[3,2] and D(50) than particulate fats known in the art, as measured by laser diffraction. Particles are formed by alterations to product thr...  
WO/2021/006058A1
The present invention addresses the problem of developing a non-tempered, non-trans-acid type chocolate having a moderate solidification speed, good melt-in-the-mouth feel, and good bloom resistance. The present invention provides chocol...  
WO/2021/002815A2
The invention relates to a new chocolate ball with a long shelf life, which is suitable for industrial production as being different from other patisserie products, and to the production method thereof. The invention consists especially ...  
WO/2020/262454A1
Provided are an oleaginous confectionery that has a desirable flavor of an original functional component, and a method for manufacturing the same. The oleaginous confectionery comprises a functional food and an oil or fat, wherein the fu...  
WO/2020/259864A1
The invention relates to products for the production of chocolate products and chocolate-like products, whereby sweetening and/or mass-providing filling substances obtained from the cocoa fruit pulp or also from the placenta and/or the c...  
WO/2020/249683A1
The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a foodstuff product.  
WO/2020/250202A1
The present invention relates to a method for removing metals from a food matrix, which involves preparing a mixture that comprises solvents and a chelating agent, adding a food matrix and the aforementioned mixture to a reaction tank in...  
WO/2020/249515A1
An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by wei...  
WO/2020/245292A1
Described are improved methods of manufacturing cocoa-flavored frozen desserts, comprising the steps of: a) adding water to cocoa beans or nibs to form a suspension; b) wet grinding said suspension; c) subjecting said suspension to a hea...  
WO/2020/244796A1
The present invention relates to products from porous materials, generated by foaming with gas hydrates or gas hydrate slurries dosed into matrices of biological, organic or inorganic materials in their liquid to paste-like state. A meth...  
WO/2020/245293A1
Described are improved methods and/or techniques for processing and/or extracting materials from cocoa beans using organic solvents, either alone or in combination with water, including a step of separating the suspension into a first li...  
WO/2020/245278A1
The present invention relates to methods for the preparation of cocoa- or chocolate-based beverages with excellent, rich taste, favorable organoleptic properties and high contents of nutritionally beneficial components, wherein the metho...  

Matches 1 - 50 out of 7,900