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Matches 1 - 50 out of 23,647

Document Document Title
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...  
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/2021/084401A1
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.  
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...  
WO/2020/096537A3
The invention is related to a chassis which is used in the machines producing soft gel candy and comprises candy moulds thereon. In the inventive chassis all laths (1, 7) and edges (2) are produced from a block metal preferably aluminum ...  
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...  
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...  
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 ...  
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/2021/076924A1
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...  
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/2021/066119A1
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/2021/066159A1
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 ...  
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...  
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...  
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...  
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...  
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/2021/038280A1
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...  
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 ...  
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...  
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...  
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/2021/035123A1
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...  
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 ...  
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/2021/030247A1
Disclosed are confectionery products having a texture and other attributes of a potato chip or snack chip, but which is made from candy ingredients.  
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...  
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/2021/026103A1
The present disclosure is directed to a novel method of preparing fat-based confectionery products.  
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...  
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 ...  
WO/2021/018700A1
The present invention relates to confectionery material, preferably milk-based confectionery, comprising an oligosaccharide mixture.  
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...  
WO/2020/070394A4
The invention relates to a piping multi-tube intended for food preparations. More particularly, the invention relates to an adaptable modular device on a piping bag, a siphon, a pressure piston or a baking nozzle, providing for simultane...  
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 ...  
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...  
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...  
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...  
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...  
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...  
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/2020/249506A1
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...  
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/2020/249515A1
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/2020/244796A1
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/2020/171560A3
The present invention relates to a composition for preparing candy, and a method for preparing candy using same, and provides candy having reduced stickiness and/or cold flow. The composition for preparing candy contains saccharides havi...  
WO/2020/239917A1
A confectionery product having a first portion comprising a fruit and/or nut composition and a binder; a second portion comprising a ganache; and a third portion comprising a chocolate composition. The composition has an indulgent taste ...  
WO/2020/239608A1
A composite bakery product (1) comprising a core consisting of an edible capsule whose external surface includes at least one flat area, the edible capsule being coated by a sheath (2) over its entire surface except for one flat area the...  
WO/2020/234230A1
The invention discloses preparations for use in enhancing formation of short-chain fatty acids (SCFAs) in a subject for treating or preventing a disease or disorder comprising at least one omega-3 fatty acid salt having an organic counte...  

Matches 1 - 50 out of 23,647