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Matches 1 - 50 out of 5,878

Document Document Title
WO/2022/167608A1
The invention relates to a method for preparing a composition, referred to as base composition, preferably a food composition, the method comprising: - providing ground roasted coffee and a fat; - mixing the fat and the ground matter to ...  
WO/2022/167367A1
The invention relates to a method and a device for demoulding at least one confectionary item (2), which is to be demoulded from a cavity (4) of a casting mould (3) upside down by means of a gripping arrangement (5), wherein the gripping...  
WO/2022/169820A1
Disclosed herein are a hot liquid preparation food product and method for making the same. According to some embodiments, the hot liquid preparation food product comprises an outer shell which is formed from an edible ingredient, such as...  
WO/2022/167480A1
The invention relates to a method of producing dark cocoa powder comprising the steps of separating cocoa butter from cocoa solids and mixing an alkalizing agent with the cocoa solids, wherein the cocoa solids contain equal to or less th...  
WO/2022/167677A1
The present invention provides methods for preparing fermented cocoa beans comprising the steps of collecting sweatings of fermenting cocoa beans and pulp thereof, wherein the fermentation is an anaerobic fermentation; recirculating the ...  
WO/2022/162184A1
The present invention relates to processes and ingredient formulations for the preparation of a plant-based chocolate crumb, preferably a dairy-free or vegan crumb, more preferably an allergen-free vegan crumb, for use in the production ...  
WO/2022/164364A1
Disclosed is a vegetable fat composition for edible applications. The invention also relates to use of the vegetable fat composition for manufacturing a vegetable fat mixture; a vegetable fat mixture; use of the vegetable fat mixture in ...  
WO/2022/152884A1
The present invention relates to the use of tigernut flour for preventing fat bloom in a chocolate foodstuff, and a tigernut flour containing chocolate and it's use for dipping a frozen foodstuff.  
WO/2022/146406A1
The invention relates to the food industry and can be used for producing a liquid cocoa product. The present method includes mixing cocoa mass in a liquid state with a drinking fluid, which can be milk or a milk product, water, fruit jui...  
WO/2022/129641A1
The present patent application relates to a method for manufacturing chocolate chips comprising microalgae, the chocolate chips and the use of said chocolate chips. The method enables perfect incorporation of the microalgae through the u...  
WO/2022/129072A1
The present invention relates to a particulate composition having a volume weighted average diameter D4,3 of 20-180 µm and comprising at least 50 wt.% of malate particles, said malate particles comprising at least 70 wt.% of co-crystal ...  
WO/2022/130245A1
A food product, for example a chocolate (2), is produced instantly by inserting, into a forming machine (1), a capsule (3) with a container (4) partially filled with at least a first ingredient of a recipe of ingredients for the food pro...  
WO/2022/117596A1
The invention relates to a method for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) a non-reducing sugar; (iii) one or more reducing sugars...  
WO/2022/117178A1
The invention relates to a for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) sucrose and, preferably, one or more reducing sugars; and (iii...  
WO/2022/117759A1
The present invention related to a food preparation product suitable to prepare of a hot chocolate drink and/or a hot chocolate cup drink. Furthermore, the present invention, relates to a manufacturing process of said food preparation pr...  
WO/2022/117833A1
The present invention relates generally to the field of ingredients used in food. In particular, the present invention relates to coffee flowers. The present invention proposes to use coffee flowers in a dried form as food ingredient. Th...  
WO/2022/117179A1
The invention relates to a method for preparing a chocolate product, the process comprising: (a) providing a mixture, said mixture comprising: (i) one or more cocoa components; (ii) sucrose; (iii) one or more reducing sugars; and (iv) wa...  
WO/2022/115784A1
Methods for extracting materials from oil seeds are disclosed. An example method may include extracting a material from an oil seed with an extraction solution to form a mixture. The extraction solution may be free of an organic solvent....  
WO/2022/112549A1
A method of predicting a temper level and/or a viscosity of a tempered mass, provided by tempering of a fat-containing, crystallisable mass, for example a chocolate mass, by flowing the mass successively through a temperer comprising an ...  
WO/2022/106416A1
The present invention relates to edible decorative elements (e.g. sprinkles) that comprise human milk oligosaccharides (HMOs). Sprinkles may be colored and can be used to decorate food. They are easy to manufacture. The sprinkles of the ...  
WO/2022/101424A1
The present invention relates to a citrus oil extract comprising a reduced amount of oxidative byproduct compounds, wherein the amount of oxidative byproduct compounds is less than 2500ppm. Preferably oxidative byproduct compound is sele...  
WO/2022/102644A1
The present invention addresses the problem of providing: an oil/fat for coating a frozen dessert that makes it possible to obtain chocolate for coating a frozen dessert, the chocolate having a low saturated fatty acid content, being sof...  
WO/2022/099384A1
The present invention relates to compositions for coating a chocolate product, wherein the composition comprises a vegetable oil, water, a wax, one or more sugars and one or more additives selected from the group consisting of a humectan...  
WO/2022/104368A1
It is herein described a cocoa based coating composition comprising a fat portion, said composition being liquid at room temperature, but rapidly solidifying when in contact with said cold or frozen food products, forming a cocoa coating...  
WO/2022/102382A1
The present invention addresses the problem of providing a method for reducing the amount of sweetener used in an oil-based food product by enhancing the sweetness of the sweetener in said oil-based food product. The present invention ...  
WO/2022/097183A1
An anhydrous exchanger (1) for food products is described, comprising: a first external tube (A) containing a thermal conditioning fluid; a plurality of second tubes (C) placed inside the first tube (A) and containing a privileged fluid ...  
WO/2022/096444A1
The present invention relates to a cocoa product containing elevated amounts of antioxidant molecules. Further aspects of the invention relate to the use of this product for making a beverage and into a capsule and to the process of maki...  
WO/2022/082064A1
The present invention relates to agricultural marc, and food compositions incorporating such agricultural marc to improve the texture, flavor, aroma, mouthfeel, nutritional content, or shelf life of the food composition. In one example, ...  
WO/2022/078896A1
The invention relates to a capsule for preparing a beverage, in particular a hot beverage, consisting of a pressed product made of a material, selected from the group consisting of instant coffee, instant tea, soluble coffee substitute e...  
WO/2022/075481A1
The present invention provides a composition for oral care. This composition for oral care comprises a potato syrup derived from sweet potato or a potato syrup supernatant.  
WO/2022/072467A1
Disclosed is a kit including an oral wash composition and post collection stabilization solution for collection of analyte in oral fluid sample. The oral wash optionally includes an internal tracer, which can be directly detected by a ma...  
WO/2022/064359A1
A dairy-free, gluten free and vegan chocolate confection and method of making the same are disclosed. In the chocolate confection of the invention, the milk solids present in traditional milk chocolate are replaced by heat-treated legume...  
WO/2022/060726A1
The present invention relates to a reduced-sugar and/or vegan confectionery composition such as a chocolate composition comprising a bulking agent wherein the bulking agent comprises a dietary fibre. The dietary fibre preferably comprise...  
WO/2022/058754A1
A sweetener composition or syrup contains on a dry solids basis 25-30% allulose, 5- 30% glucose, 40-60% fructose, and 0.0-10% other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%. The swe...  
WO/2022/061072A1
Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt% to 70 wt% bulking agent and from 30 wt% to 98 wt% coating composition compr...  
WO/2022/061074A1
A composition comprising novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt% to 70 wt% bulking agent and from 30 wt% to 98 wt% ...  
WO/2022/060725A1
The present invention relates to a reduced-sugar and/or vegan confectionery composition, such as a chocolate composition, comprising a bulking agent. The confectionery composition is free or substantially free of high intensity sweetener...  
WO/2022/053605A1
The present invention relates generally to the field of food. In particular, the present invention proposes a floral water. One embodiment of the present invention relates to a floral water from coffee flowers. The floral water is obtain...  
WO/2022/053618A1
The invention relates to a method for producing a chocolate article (1), comprising the following steps: pouring a liquefied first chocolate mass (2) into a chocolate mold (3), embossing the first chocolate mass (2) in the chocolate mold...  
WO/2022/050339A1
Provided is an oil or fat composition for a confectionary that suppresses the occurrence of blooming over time, and achieves an oily confectionary that exhibits satisfactory melt-in-the-mouth texture and solidification. This oil or fat...  
WO/2022/050338A1
Provided is a non-tempered-type hard butter composition which suppresses the occurrence of a bloom phenomenon over time and provides an oily confectionery that melts well in the mouth. The non-tempered-type hard butter composition sati...  
WO/2022/046913A1
Provided is a method for production of a myceliated cacao product having reduced acidity, astringency, and/or bitterness tastes which optionally includes the steps of providing harvested cacao comprising beans, pulp and/or pods from the ...  
WO/2022/045952A1
Disclosed is a vegetable fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids. The vegetable fat composition is for use in bakery, dairy, or confectionary applications or i...  
WO/2022/045954A1
The present invention relates to an interesterified triglyceride composition with an amount of diglycerides (DAG) of no more than 5% by weight. The invention also relates to use of the interesterified triglyceride composition for manufac...  
WO/2022/038602A1
The present disclosure concerns a chocolate making base unit comprising, refined together, an edible fat selected from cocoa butter and/or cocoa butter alternative and a sweetener, wherein the sweetener is in particulate form, and wherei...  
WO/2022/038547A1
The present invention relates to a method for optimising the process of producing cacao beans with fine and flavour attributes, using a method in which operating conditions are controlled. The method allows the quality of the end product...  
WO/2022/031596A1
The invention provides cocoa pod husk powder having a concentration of insoluble dietary fibre of at least 55 wt.% of the total weight of the cocoa pod husk and/or having a concentration of total fibre of at least 68 wt.% of the total we...  
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...  
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 ...  
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...  

Matches 1 - 50 out of 5,878