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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/2020/036551A2 |
The invention relates to a macaron which is a food product with a long shelf life suitable for industrial production different from the pastry shop products and to the production method thereof. The invention, in particular, consists of ...
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WO/2020/036215A1 |
[Problem] To provide, at low cost with ease, a modified starch having a new property. [Solution] A modified starch showing a particle-diameter distribution waveform with a single peak, wherein the difference between the maximum particle ...
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WO/2020/028991A1 |
The invention relates to methods for producing botanical extracts comprising cannabinoids and terpenes using cold extraction with highly polyunsaturated lipid solvents. These methods allow for the extraction of cannabinoids and terpenes ...
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WO/2020/031305A1 |
The purpose of the present invention is to provide: a composition capable of providing a bread/confectionery having much better flavor and high resistance to drying as a result of using miscellaneous grains and cereal grains which are in...
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WO/2020/025296A1 |
The present invention relates to filling compositions comprising at least one fat and at least one fibre. 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/2020/024018A1 |
A self-serve kiosk system comprising a controller interfacing an order configuration interface and a scoop subsystem comprising a robotic arm having a scoop mechanism at a distal end thereof. The scoop mechanism has a coplanar rim about ...
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WO/2020/025295A1 |
The present invention relates to aerated filling compositions comprising at least one fat and at least one fibre. 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/2020/026995A1 |
Provided is an improver for baked confections (but excluding sponge cake) comprising a component (A) that satisfies the following conditions (1) to (5): (1) having a starch content of at least 75 mass%; (2) containing 3-45 mass% of starc...
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WO/2020/016465A1 |
The invention relates to a coating device (100) with movable spray nozzles, comprising: a rotating drum (3); and positioning group (1) for positioning a set of nozzles (21) for spraying a product, having a control column (5) which can be...
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WO/2020/018040A2 |
Invention is related to a confectionery production method by a food production assembly with a first drum (10) on which a flat edible first layer (20) is wrapped and a second drum (30) at a distance with the first drum (10) on which a fl...
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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/2020/006254A1 |
A flavored melt is provided. The flavored melt includes a baked sugar composition, wherein the baked sugar composition includes sugar, water, one or more natural or artificial flavorings, and one or more bitter blockers.
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WO/2020/006362A1 |
Alcohol water-based, edible ink formulations comprising scalenohedral calcium carbonate particles are provided. The calcium carbonate particles can act as a white pigment to impart white color properties to the edible ink formulations wh...
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WO/2020/001816A1 |
A confectionary decorating kit comprising a block comprising a plurality of decorative stamp elements and a plurality of receptacles defined in the block wherein each decorative stamp element is mounted into a matching receptacle, and wh...
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WO/2020/003905A1 |
[Problem] To provide a novel technology that can promote the production of interleukin-6, and to provide a novel technology that can promote the production of interleukin-10. [Solution] Provided are an interleukin-6 production promoter t...
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WO/2020/006525A1 |
Opacifying compositions comprising low-dye lakes as opacifiers are provided. The compositions provide desired whiteness and opacity and also provide a precoat or whiteness/opacity to any layer including the colorant layer to enhance coat...
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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/2019/240309A1 |
The present invention relates to cookies containing fermented Dodam rice flour and a preparation method therefor, the method comprising the steps of: soaking, into water, Dodam rice that contains 10-15 wt% of resistant starch, 4-7 wt% of...
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WO/2019/239073A1 |
The present invention relates to a novel gelatin-free gelled confectionery comprising 2 % to 4 % of pregelatinized waxy starch and 0.5 % to 1.5 % of branched maltodextrins, wherein the percentages are expressed in dry weight relative to ...
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WO/2019/241478A1 |
Edible coatings comprising scalenohedral calcium carbonate particles are provided. The scalenohedral calcium carbonate particles can act as a white pigment to impart white color properties to the edible coatings, or to opacify edible coa...
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WO/2019/232600A1 |
The present invention describes lipid bases without trans fatty acids and with a low content of saturated fatty acids. Specifically, said lipid bases comprise plant oils, plant waxes, monoglycerides and fully hydrogenated oils. The proce...
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WO/2019/220389A1 |
Disclosed is a confectionery product containing micronised polyphosphates. The products according to the invention have tooth-whitening properties and good palatability.
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WO/2019/221749A1 |
A food product made with simple ingredients, including fruit paste and cocoa butter-based particles, is disclosed. The food product is shelf stable and provides an eating experience resembling a chocolate truffle. Methods of making a foo...
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WO/2019/220364A1 |
A 3D sprinkle kit (10000) which contains a lower setting chamber (200) to hold solid (240) and liquid (230) at bottom equipped with mesh (210) in middle which contains central hole and lid (25) at the top; a middle making cabinet (150), ...
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WO/2019/208699A1 |
Provided are an agent for improving bacterial flora in the oral cavity, said agent selectively inhibiting the growth of periodontal disease-causing bacteria in the oral cavity and selectively promoting the growth of non-pathogenic bacter...
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WO/2019/210298A1 |
Systems and methods for dispensing a product from a dispensing kiosk are provided. An example system can include: a first tank for a storing skim milk and a second tank for storing milk fat; and a dispensing kiosk at a second location re...
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WO/2019/209252A1 |
In an example, a food product includes a plurality of food particulates and at least one aerated-binder that binds the plurality of food particulates together. The aerated-binder is a foam that defines a plurality of voids because, as wi...
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WO/2019/203614A1 |
The present invention relates to a laver fried snack in a three-dimensional shape and a preparation method therefor. Being easy to eat, the laver fried snack can be readily ingested by anyone irrespective of time and place and can be use...
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WO/2019/202109A1 |
The present invention relates to a stick supply unit for a lollipop forming unit, which supplies sticks to a rotating stick drum, wherein the stick drum comprises a multitude of indentations at its circumference each accommodating a sing...
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WO/2019/197344A1 |
The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, ...
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WO/2019/189830A1 |
The present invention addresses the problem of obtaining D-allulose granules coated with sucrose which improve fluidity and ensure uniformity during transportation. A solution to the problem is achieved by providing sugar-coated D-allulo...
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WO/2019/190014A1 |
The present invention relates to a method of preparing a food composition comprising Camellia flower extract powder, the method comprising a process of freeze-drying or spray-drying a Camellia flower extract obtained by extracting Camell...
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WO/2019/186525A1 |
Sweetener compositions combining fructose, a caloric sugar, with erythritol, a non- caloric sugar alcohol, are provided. The sweetener compositions maintain the taste and feel of conventional sugars, but with reduced amount of calories, ...
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WO/2019/182152A1 |
The present invention provides a confectionery dough that contains substantially no wheat, milk, egg, or soy bean and that does not contain any allergens derived from wheat, milk, egg, or soy bean. To be more specific, the present invent...
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WO/2019/182994A1 |
The present disclosure is directed to confectionery products, such as compressed mint tablets, that comprise menthol and eucalyptol. In certain embodiments, the menthol is encapsulated. The confectionery products deliver a strong initial...
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WO/2019/176884A1 |
Provided a bean paste wrapping machine and a bean paste wrap manufacturing method that continuously perform two-stage molding in which one end of dough on a baking sheet being circulated by continuous feeding is molded so as to fold towa...
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WO/2019/176883A1 |
Provided is a confectionery production system that comprises two frames and a confectionery production unit replacably installed on the frames so as to straddle a conveyance device, the confectionery production unit performing a prescrib...
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WO/2019/177071A1 |
[Problem] To provide a food product which enables training of tongue muscles regardless of place and time, and a method for using the same. [Solution] This tongue muscle training food product comprises a sheet-shaped food product formed ...
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WO/2019/172174A1 |
[Problem] To provide a novel RAGE signaling inhibitor. [Solution] This RAGE signaling inhibitor contains, as an active ingredient, an extract from one or more plants selected from the plant group consisting of Geumjaponicum Thunb., Salvi...
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WO/2019/168594A1 |
Disclosed herein are gelatin-free confectionery compositions comprising (i) a prebiotic composition comprising a first prebiotic ingredient and a second prebiotic ingredient different from the first prebiotic ingredient; and (ii) a third...
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WO/2019/166963A2 |
Disclosed is the process for preparation of a multicoloured hard candy with at least one white portion, not containing titanium dioxide.
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WO/2019/168915A1 |
A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non- sucrose carbohydrate syrup from a first applicator and a sucrose syrup f...
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WO/2019/163965A1 |
The present invention provides a starch with high dietary fiber content that does not deteriorate texture or taste when added to a food. Provided is a phosphoric acid crosslinked starch obtained by subjecting a starting starch material t...
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WO/2019/163148A1 |
The purpose of the present invention is to provide a snack having a texture that accords with consumer preferences and a method for producing a snack without using any oil so as to accord with consumer health trends. To this end, a raw m...
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WO/2019/160945A1 |
Confectionery compositions which comprise stevia leaves for use in confectionery products are disclosed. In certain non-limiting embodiments of the disclosed formulations, the confectionery composition containing stevia leaves exhibits l...
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WO/2019/156622A1 |
An apparatus for preparing a food product, and a method of preparing a food product are provided, the apparatus comprising, a housing defining an interior space for accommodating food preparation equipment; one or more preparation statio...
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WO/2019/154786A1 |
The present invention relates to a solid isomalt composition, which comprises 6-O-alpha-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-alpha-D-glucopyranosyl-D-mannitol (1,1-GPM) and the additional glycosylated isomalt components 1-O-(6'-...
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WO/2019/154784A1 |
The present invention relates to a liquid isomalt composition, which comprises 6-O-alpha-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-alpha-D-glucopyranosyl-D-mannitol (1,1-GPM) and the additional glycosylated isomalt components 1-O-(6'...
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