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WO/2021/104068A1 |
The invention falls within the technical field of candied fruit production and specifically relates to a method for processing fermented preserved passion fruit. The method comprises the following preparation steps: using passion fruit a...
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WO/2021/102910A1 |
Probiotic mineral powder capable of preventing and treating infantile autism of children and adolescents, and an application thereof. The probiotic mineral powder comprises mineral and terpene components, medicinal and edible components,...
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WO/2021/107804A1 |
The invention relates to equipment for use in the food industry, and can be used in public catering and commercial facilities, more particularly for making candy floss. An apparatus for making candy floss comprises a housing (1) having m...
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WO/2021/102051A1 |
Micronutrient supplements individualized for one or more of sex, age, height and weight, pregnancy /Iactation status, race/ethnicity, living environment, family income, family size, educational status and achievement, personal health his...
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WO/2021/100920A1 |
The present invention relates to a method for preparing a laver seaweed snack and a laver seaweed snack prepared via the preparation method, the laver seaweed snack prepared using the preparation method of the present invention having th...
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WO/2021/101368A1 |
The present invention relates to a dry premix for a non-fat, non-protein water-ice product comprising of, 86 to 96% Carbohydrate, 0.5% Stabilizers, 0.5 to 8% Flour, 0.4 to 0.5% Organic Acid, 1 to 5% Flavouring and 0 to 1% Salt. The inven...
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WO/2021/101476A2 |
Invention relates to a coating assembly comprising an endless transport conveyor (10) and a header (30) provided over a line of confectionery product (50) in bar form moving on the conveyor (10) one after another and is confining an inne...
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WO/2021/093315A1 |
Disclosed is a composition for protecting liver, a preparation method therefor, and application thereof. The composition comprises Puerariae Lobatae Radix, Crataegi Fructus, Taraxaci Herba, Chrysanthemi Flos, and Citri Reticulatae Perica...
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WO/2021/095707A1 |
The purpose of the present invention is to provide a food composition for lowering the blood sugar value and a food composition for lowering the GI value. This composition is characterized by containing a yeast extract treated with an en...
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WO/2021/087722A1 |
Disclosed are an ejector rod mechanism for a lollipop forming machine, and a lollipop forming machine therewith. The ejector rod mechanism comprises a fixed disc and a plurality of ejector rods, wherein the fixed disc is a cylindrical bo...
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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...
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WO/2021/084401A1 |
Disclosed is a confectionery product for instant optical tooth whitening comprising artificial and/or natural dyes and characterised by the ability to produce an immediate whitening effect after extremely short contact times with the teeth.
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WO/2021/085416A1 |
The present invention aims to provide: a flour paste that has reduced powderiness, is smooth and melts in the mouth, has a light texture, and has a bright and glossy color tone; and a flour paste that is smooth and melts in the mouth, ha...
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WO/2021/078999A1 |
The invention relates to a chewing gum or lozenge composition that can be liquid filled and contains a CBD extract, preferably hemp oil. The CBD extract may be present in the gum or lozenge and/or in the liquid filling thereof in an amou...
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WO/2021/077408A1 |
A candy cake shaping system, comprising a candy stick kneading mechanism (1), a candy stick cutting mechanism (2), a candy stick circling mechanism (3), and a candy cake pushing mechanism (4), the candy stick kneading mechanism, the cand...
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WO/2021/079138A1 |
The invention relates to the field of snacks, methods of making the same, methods of preserving a snack product and the use of dried plant-based flakes to preserve a mass of blended whole foods. In particular, the invention relates to a ...
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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.
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WO/2021/076924A1 |
The present disclosure relates, at least in part to, the improvement of beverages and food items through utilization of rebaudioside blends that can provide optimal sweetness and taste. These sweetener formulations are similar in taste t...
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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...
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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...
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WO/2021/066159A1 |
The present invention addresses the problem of providing: a sugar composition suitable for a cyclic tetrasaccharide-containing starch syrup which has low viscosity, low water activity, and low colorability, which is low in calories, and ...
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WO/2021/062158A1 |
The present application provides titanium dioxide free film coating compositions comprising a combination of a water soluble cellulose ether, a water soluble anionic cellulose ether, calcium carbonate and a plasticizer. The invention fur...
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WO/2021/058668A1 |
The invention relates to an apparatus for decorating frozen confectionery on sticks, the apparatus comprising: a coating station for applying coating material onto the frozen confectionery, a particle dispensing station for applying part...
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WO/2021/060984A1 |
The invention relates to a heat treatment device for heating liquid confectionery product, including: a shell body enclosing an interior space, a plurality of successive spaced apart segmental baffles in a segmented arrangement within th...
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WO/2021/043988A1 |
The invention is related to a sugar-reduced food cream composition comprising fat, sugar and starch, wherein the starch is native starch having an average particle size between 20 µm and 30 µm, preferably between 22 µm and 28 µm, eve...
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WO/2021/038280A1 |
The present invention defines a process for forming a chewable oral dosage form, such as a gum having a pleasant flavour and texture. In particular, the invention includes a process of forming an oral dosage form, comprising: a first ste...
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WO/2021/041811A1 |
A delivery tray 22, system, and method for automatically delivering food product to a printer 14 for printing on a surface of the food product 12. The tray has a main body having a plurality of food product support surfaces spaced apart ...
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WO/2021/037727A1 |
A method and apparatus for producing confectionery products, preferably shells for chocolate products. The invention comprises depositing one or more inclusions into a mould cavity and depositing a food product into the mould cavity thro...
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WO/2021/040765A1 |
The edible drinking straw is a foodstuff. The edible drinking straw is configured for use with a liquid foodstuff. The edible drinking straw is a straw that draws the liquid foodstuff from a container. The edible drinking straw is consum...
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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 ...
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WO/2021/035123A1 |
Embodiments relate to a concentrate and a product comprising a Kavalactone extract comprising Kavalactones comprising two or more of Kavain, Dihydrokavain, methysticin, dihydromethysticin, yangonin, and demethoxyyangonin, wherein the Kav...
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WO/2021/030887A1 |
The present invention relates to a diet, vegan edible culinary product applicable in the field of confectionery as a base paste for modelling food crafts such as characters, flowers and arrangements, and in the decorative icing of cakes ...
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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...
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WO/2021/030247A1 |
Disclosed are confectionery products having a texture and other attributes of a potato chip or snack chip, but which is made from candy ingredients.
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WO/2021/029826A1 |
A confectionery product comprising of a layer of gummy confectionery, made up of one or more sections, which coat a non-edible object or container. This container is purposed to house a children's toy and support the layer of confectione...
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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...
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WO/2021/026103A1 |
The present disclosure is directed to a novel method of preparing fat-based confectionery products.
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WO/2021/016665A1 |
Provided herein is a gummy composition that contains protein, such as collagen protein, peptides and/or one or more amino acids or derivatives thereof, one or more gelling agents, and optionally one or more flavouring agents and/or sweet...
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WO/2021/021441A1 |
A method for separating a trim section from a body of comestible structure includes forming a trim score line in the body of the comestible structure to define the trim section in the body of comestible structure and actively applying a ...
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WO/2021/018700A1 |
The present invention relates to confectionery material, preferably milk-based confectionery, comprising an oligosaccharide mixture.
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WO/2021/017824A1 |
A pit-removing and skewering device for sugarcoated haws, comprising a frame and a positioning conveying mechanism provided on the frame, a drilling and pit-removing mechanism, a quantitative stuffing mechanism, a precise skewering mecha...
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WO/2021/013855A1 |
A process for the preparation of crystalline particles comprising the steps of: providing one or more amorphous particles in a hydrophobic medium; and, heating and stirring the amorphous particles in a hydrophobic medium of step a. at a ...
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WO/2021/013863A1 |
The invention relates to a process for the preparation of a fermented dairy-based snack food product comprising the steps of (a) preparing a dough by mixing a fermented dairy component, a concentrated milk protein component, starch and o...
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WO/2021/012460A1 |
Provided is a medicine for preventing and treating bacterial enteritis of eels, the medicine comprising the following raw materials in parts by weight: 10-15 parts of ricini semen, 12-14 parts of rapeseed, 9-12 parts of soybeans, 5-8 par...
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WO/2021/005760A1 |
The present invention addresses the problem of providing an oil-and-fat coated powdered sugar which has low hygroscopicity, and excellent temperature resistance in a distribution process, adhesion to food, and handleability. An oil-and-f...
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WO/2021/007050A1 |
Soft and creamy lipid-based food fillings suitable for high-temperature, high-pressure cooking co-extrusion are provided. In one approach, the filling includes about 30 to about 45 weight percent of an edible lipid having a melting point...
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WO/2020/260194A1 |
The invention provides a particulate composition comprising at least 1 wt.% of malate particles, said malate particles having a diameter of 50 to 1000 µm and comprising at least 70 wt.% of co-crystal of malic acid and alkali metal hydro...
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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...
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WO/2020/249506A1 |
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 0% to 3% by weigh...
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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.
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