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WO/2024/081672A1 |
A system and method for the production of a more nutritious pretzel and cheese-based snack food using real cheese, said method comprising of producing, grinding, and shaping pretzels to then be prepared with real cheeses for baking, cool...
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WO/2024/076523A1 |
The present invention is directed to an agricultural mixture comprising 1-amino-1-cyclopropanecarboxylic acid, a hydrate thereof, a polymorph thereof or a salt thereof and jasmonic acid. The present invention is further directed to a met...
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WO/2024/076349A1 |
A soft, shelf stable food product including a high protein matrix and particulates that retains a soft, moist eating experience over an extended shelflife is described. The high protein matrix includes hydrolyzed collagen and a soluble f...
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WO/2024/074895A2 |
A gummy composition comprising at least 46 percent by weight of the composition of a protein, wherein at least a portion of the protein is hydrolized. A composition can include 47-57 grams protein-based gelatin; 28-43 grams water; 1-5 gr...
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WO/2024/074839A1 |
The present disclosure relates to an oral product, a process for producing the oral product, as well as to uses of said oral product. The oral product is a solid in chewable form comprising a combination of active ingredients, wherein th...
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WO/2024/074834A1 |
The present disclosure relates to an oral product, a process for producing the oral product, as well as to uses of said oral product. The oral product includes L-theanine, ginseng and lemon balm.
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WO/2024/076525A1 |
The present invention is directed to an agricultural mixture comprising 1-amino-1-cyclopropanecarboxylic acid, a hydrate thereof, a polymorph thereof or a salt thereof and methyl jasmonate. The present invention is further directed to a ...
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WO/2023/288050A9 |
Materials and methods for producing chocolate replicas from individual components are provided herein.
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WO/2024/062820A1 |
A gummy candy-containing hard candy that contains 5-30 wt% of a center part made of a gummy candy, characterized in that the hardness of the gummy candy forming the center part at 20% compression is 3 N or more and the elasticity retenti...
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WO/2024/054401A1 |
A biodegradable packaging material, and a method of manufacturing the same, are disclosed. The packaging material is made primarily from beeswax and shellac, without plastic, fabric, or paper layers. The goal is to repurpose beeswax wast...
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WO/2024/054917A1 |
Edible ink compositions and methods of preparation and uses thereof are described. The edible ink composition may include a pigment having at least 26% by weight calcium carbonate, based on the total weight of the composition, at least o...
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WO/2024/050293A1 |
The present invention relates to a filling composition which comprises a sweetener, a lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different, and the filling composition has improv...
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WO/2024/048557A1 |
The present invention provides: an oil-in-water-type emulsified seasoning; and a production method therefor, wherein the seasoning can enhance the good taste or richness of foods such as non-animal foods that impart a clean taste and a y...
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WO/2024/041499A1 |
The present invention relates to a method for industrially producing mogroside, fructus momordicae sugar/wine, and mannitol by using fresh fructus momordicae. The method is characterized by comprising the following steps: S1, keeping fre...
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WO/2024/043310A1 |
A soft candy comprising a dough composition containing a sugar, a saccharide inhibiting the crystallization of the sugar and a thickener, wherein: the specific gravity of the dough composition is 1.00-1.25 g/cm3 and, in the dough composi...
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WO/2024/039257A1 |
Water products with collagen, chocolate, rubber candy with collagen, chewing gum with collagen and coffee with collagen are defined by containing collagen, vitamin C, biotin, and natural fruit aromas with the taste of strawberry, raspber...
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WO/2024/039972A1 |
Various aspects of the disclosure relate to food comprising (i) an outer layer comprising flour or dough and (ii) a filling comprising a gel filling comprising a gelling agent selected from one or both of carrageenan and low methoxyl pec...
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WO/2024/033405A1 |
The invention relates to a composition for coating food, preferably confectionery and/or surfaces of food processing machines, comprising the following components (A) and (B): (A): 60 to 99.09% by weight of an oil, based on the total amo...
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WO/2024/029614A1 |
This mix for deep-fried confectionery contains 20-50 mass% of a cross-linked starch with respect to the total mass thereof, contains 60-90 mass% of starches including said cross-linked starch, and contains at most 10 mass% of a cereal fl...
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WO/2024/028752A1 |
There is provided a base-cake for a nutrition bar, the base-cake having a water activity (aW) of 0.5 to 0.65, and comprising at least 50wt% of protein, the protein comprising, based on the total weight of protein in the base-cake: 25-35 ...
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WO/2024/028854A1 |
The present invention provides a freeze-dried dairy compositions and preparation thereof that melts in the mouth including about 1-10% w/w of at least one non-dairy beverage component, about 10-40% w/w of at least one high fat dairy beve...
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WO/2024/023582A2 |
Protein-enriched marshmallow formulations providing average adults with enough protein to maximize muscle-protein synthesis and nutritional ingestion processes for about 3-hour periods of time. Also, such marshmallows formulations can ef...
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WO/2024/023143A1 |
The present invention relates to a coated edible product comprising a core and a coating, wherein the coating comprises a pregelatinized starch from rice, potato or tapioca as well as a process for the preparation of said coated edible p...
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WO/2024/024462A1 |
A system 2 is for managing an edible additive material and comprises: a residue container 45A that contains extraction residue 45; a measuring device (mass-measuring instrument) for measuring the mass W of the extraction residue 45 conta...
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WO/2024/025490A1 |
The invention relates in particular to a chocolate-coated chips dragee in which taco and/or mustard flavors are substituted, especially for use in the food industry, and a method of obtaining said product.
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WO/2024/016987A1 |
A nut lollipop forming apparatus and method. The apparatus comprises a movable mold, and a charging unit, a stick pre-inserting unit, a stick inserting unit and a demolding unit which are sequentially arranged along an annular production...
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WO/2024/013295A1 |
The present invention relates to a confectionery product comprising a first layer and a second layer. The present invention relates to a process which can be used for the preparation of such a confectionery product.
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WO/2024/013619A1 |
A drying plant (100) for the production of confectionery products is described, comprising a drying chamber (3), an air treatment unit (2), a delivery assembly 4 and a suction assembly (5), an inner air distribution assembly fluidically ...
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WO/2024/013296A1 |
The present invention relates to a confectionery product comprising a filling mixture. The present invention relates to a process which can be used for the preparation of such a confectionery product.
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WO/2024/010879A1 |
A whipping and dispensing appliance is disclosed for use in the preparation of food products. The whipping and dispensing appliance may have a housing and a plurality of different caps so that it can transition between modes of operation...
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WO/2024/007899A1 |
A soft jelly candy and a production method therefor. The soft jelly candy contains the following components: a) 30-45 parts by weight of carrageenan, b) 4-15 parts by weight of agar and/or pectin, and c) 2-16 parts by weight of gum arabi...
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WO/2024/010449A1 |
The invention relates to the field of confectioneries, more in particular to hard panned coatings and confectionery products coated with the same. Provided is a hard panned confectionary coating composition comprising (i) a bulk sweetene...
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WO/2024/005099A1 |
Provided is a leavening composition containing starch derived from legumes and/or millet, the leavening composition being configured such that leavening is promoted and viscoelasticity (stringiness) characteristic to a starch network is ...
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WO/2024/002537A1 |
The present invention relates to a process for producing a gelled foodstuff, such as gummy candy, the process comprising i) providing a mixture comprising cross-linked starch and depolymerized starch, wherein the ratio by weight between ...
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WO/2024/005093A1 |
The present invention provides a composition containing pulse- and/or cereal-derived starch, wherein a powder odor derived from a pulse and/or cereal powder is suppressed, and a good aroma of the powder is maintained.　Provided is a puf...
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WO/2023/247263A1 |
The invention provides a baked product comprising a farinaceous casing enclosing a filling, wherein the filling comprises sucrose and lactose in a ratio of between 5:1 and 10:1 sucrose to lactose, and wherein the total concentration of s...
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WO/2023/239315A1 |
The invention is characterized in that it comprises a body (1.1), at least a first chamber (1.2) which is located in the upper part of said body (1.1) and is filled with children's 5 favorite food products such as ice cream, confectioner...
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WO/2023/232288A1 |
The invention provides a chocolate product comprising a chocolate shell containing a confectionery filling wherein the shell comprises at least 15 wt.% of the product and wherein the filling comprises at least one soluble dietary fibre i...
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WO/2023/235412A1 |
The present invention relates to a coated cinnamic aldehyde that includes an acidic coating, and optionally a polymer coating, and remains stable when combined with animal feed or other raw ingredients for up to ninety days after combina...
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WO/2023/232289A1 |
The invention provides a confectionery composition comprising: a) at least one fructan; b) at least one isomaltose oligosaccharide (IMO); and c) at least one further soluble dietary fibre ingredient.
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WO/2023/230040A1 |
The present disclosure provides an egg-free meringue composition that comprises a hydrolyzed pea protein, a carrageenan, at least one sweetening agent (preferably sucrose), water, and optionally a starch. The present disclosure also prov...
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WO/2023/229461A1 |
The invention relates to a coating composition for baking paper, a coated baking paper comprising said coating composition, a method for making coated baking paper, and use of said coated baking paper, for example to provide images, text...
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WO/2023/225536A1 |
The present disclosure is directed to a multilayered confectionary with a colloid blend that includes gelatin and pectin and methods of making the multilayered confectionary. The multilayered confectionary has two non-aerated layers, a f...
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WO/2023/222586A1 |
Described is a powder fondant comprising sucrose, glucose syrup, starch and inulin, and having a combined amount of glucose syrup, starch and inulin of at least 30 wt.%, based on the total of carbohydrates. The invention further provides...
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WO/2023/218335A1 |
Disclosed is a confectionery product containing sugar and a gelatin base, able to withstand high temperatures and improper sale conditions, such as exposure to particularly high temperatures without adequate protection.
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WO/2023/219196A1 |
The present invention relates to a method for preparing a sweet flag-containing candy, and a composition for same. The present invention comprises 20-30 weight% sweet flag, which is the main ingredient, and 70-80 weight% composite materi...
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WO/2023/215174A1 |
Multi-textured confectionery pieces, such as marbits for use in cereal, are prepared by combining particulates with a non-aerated marshmallow slurry to form a pumpable dough/particulate slurry. The pumpable confection/particulate slurry ...
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WO/2023/214185A1 |
Gummies comprising soluble fiber in an amount of from about 40% to about 90% by weight on a dry solids basis; a gelling agent in an amount of from about 1% to about 25% by weight on a dry solids basis; a low-molecular weight saccharide o...
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WO/2023/200821A1 |
A system and method is provided for dispensing a substance into one of multiple patterns. The system includes a container to hold a substance and a pump in flow communication with the substance. The pump directs the substance from the co...
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WO/2023/200965A1 |
Provided herein is a food product comprising a powdered fat that is consisting of 20 wt.% to about 100 wt.% of a hard fraction and up to 80 wt% of a soft fraction wherein the hard fraction is derived from fats or fat blends that are soli...
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