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WO/2024/083977A1 |
The present invention relates to a method for dispensing a foamed food product, for example a cream, or aerated dessert, using a microfiltration device comprising a specific microfiltration wall. The invention furthermore relates to a fo...
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WO/2024/081295A1 |
A countertop candy making apparatus includes an ingredient staging section, a heating and mixing vessel downstream from the ingredient staging section, a cooling chamber downstream from the heating and mixing vessel, and a removable mold...
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WO/2024/074746A1 |
The present invention relates to a high protein vegan ice cream comprising: (a) a vegan ice cream base; and (b) extruded plant protein, wherein the total protein content in the vegan ice cream is at least 6 g per 100 g of ice cream, and ...
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WO/2024/075683A1 |
An ice cream having a chlorogenic acid content of 0.01-1.50 mass%, wherein the ratio of the caffeine content to the chlorogenic acid content is 0.60 or less.
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WO/2024/065579A1 |
A micro puree machine 10 has a drive motor positioned within a lower portion 120 of a housing extending along a vertical axis. A mixing shaft positioned within an upper portion 140 of the housing extends at a non-parallel angle relative ...
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WO/2024/065580A1 |
A micro puree machine 10 has a mixing shaft attachable to a blade that is subject to both linear and rotational movement. A drive motor is contained within a lower portion 120 of the machine housing and operatively couples to a first cou...
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WO/2024/068116A1 |
The invention relates to a method for storing a concentrated frozen confection premix, wherein the concentrated premix is an oil-in-water emulsion in liquid form comprising: fat in an amount of 8 wt% to 20 wt%; sugars in an amount of 40 ...
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WO/2024/062157A1 |
The invention relates to the food product comprises one or more foodstuff, an anti-crystallizing component and a sweetener component, the sweetener component comprises sugar alcohol. The present invention further relates to a method for ...
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WO/2024/062156A1 |
The invention relates to a sweetener composition for sweetening a food product. The sweetener composition comprises a sweetener component comprising sugar alcohol, and an anti-crystallizing component. The sweetener composition further co...
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WO/2024/058666A1 |
The invention is in the field of aerated dessert products, such as mousses. There is provided an aerated dessert comprising an emulsifier for stabilizing dispersed air bubbles, a gelatinized native starch and a gelatinized degraded starc...
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WO/2024/058314A2 |
The present invention relates to ice tanghulu that stimulates the texture through sound, and a manufacturing method therefor. The present invention provides a method for manufacturing ice tanghulu, and ice tanghulu manufactured by the ma...
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WO/2024/056556A1 |
The invention relates to a formulation for a food product based on an overrun emulsion of a dairy ingredient in water, said formulation comprising: - less than 15% by weight of a dairy ingredient having at least 10% by weight of proteins...
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WO/2024/050021A1 |
A shaving and blending system (10) for shaving and blending a frozen mix within a container (200). An inner blade subassembly (30) rotates in a first direction to shave the frozen mix over an inner shaving zone Z; and an outer blade suba...
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WO/2024/033050A1 |
The present invention relates to a plant-based frozen confection comprising fat in an amount of 1 to 15 wt%; sugars in an amount of 10 to 30 wt%; and plant protein in an amount of 0.4 to 10 wt%, wherein the plant protein comprises a firs...
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WO/2024/033048A1 |
The present invention relates to a plant-based frozen confection comprising fat in an amount of 1 to 15 wt%; sugars in an amount of 10 to 30 wt%; and plant protein in an amount of 0.4 to 10 wt%, wherein the plant protein comprises a firs...
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WO/2024/033046A1 |
The present invention relates to a plant-based frozen confection comprising fat in an amount of 1 to 15 wt%; sugars in an amount of 10 to 30 wt%; and plant protein in an amount of 0.4 to 10 wt%, wherein the plant protein comprises a firs...
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WO/2024/002500A1 |
The present invention according to an aspect relates to a non-dairy soft serve composition, the composition comprising: an oat-derived material comprising dry matter in an amount of 1 to 15% by weight of the soft serve composition; veget...
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WO/2024/006745A1 |
A mold extractor is described that includes a mold support configured to contact at least a first end portion of an ice mold during use, and an extracting component configured to be manually lifted by a user to remove the ice mold from a...
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WO/2023/248116A1 |
Described is a machine for preparing a single dose of a cold food product comprises a mixing and cooling unit (1) having a cylindrical body (2) for cooling, provided with a rear wall or base (3) and a front opening; a head (4) for closin...
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WO/2023/249041A1 |
Provided is a technique for improving the shape retainability of a vegetable ice cream. This technique provides an enzyme preparation for improving the shape retainability of a vegetable ice cream, said enzyme preparation containing on...
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WO/2023/237067A1 |
The use of Akkermansia muciniphila or a composition containing Akkermansia muciniphila in preparation of a pharmaceutical composition or a health care product composition for improving metabolic syndrome. The Akkermansia muciniphila is A...
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WO/2023/229550A1 |
The present invention relates to a hot dry food vending machine system that enables users to choose the dry food they desire in a hot, fast and practical way in hotels, shopping malls, hospitals, cafes, cinemas, workplaces and open areas...
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WO/2023/225542A1 |
A drink maker system is provided that may include an ice maker system and a blender system. The ice maker system may include an ice shaver module and an ice reservoir. The ice maker system may be positioned substantially on top of the bl...
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WO/2023/224641A1 |
A lid and blade assembly for a micro puree machine includes a lid having a central aperture for receiving a central hub of the blade. At least two cutting arms and at least two mixing arms extend radially outward from the central hub. A ...
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WO/2023/224643A1 |
A micro puree machine includes a mixing shaft coupled to a blade and rotatable by means of a gear. A magnet is coupled to the gear and a rotation sensor is mounted on the machine housing. As the mixing shaft descends into the pre-frozen ...
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WO/2023/219481A1 |
The invention relates to the production of alternative-dairy-product functional products by the qualitative and quantitative substitution of the fat in natural milk with a functional fat that has a beneficial effect on health, and by the...
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WO/2023/213634A1 |
The invention relates to a frozen confection having a total energy content in the range 70 to 142 kcal per 100 g frozen confection, the frozen confection comprising saccharides, wherein the number average molecular weight n of the saccha...
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WO/2023/213641A1 |
The invention relates to a frozen confection having a total energy content in the range 143 to 165 kcal per 100 g frozen confection, the frozen confection comprising saccharides, wherein the number average molecular weight n of the sacch...
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WO/2023/213643A1 |
The invention relates to a frozen confection having a total energy content in the range 70 to 128 kcal per 100 g frozen confection, the frozen confection comprising saccharides, wherein the number average molecular weight n of the saccha...
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WO/2023/213642A1 |
The invention relates to a frozen confection having a total energy content in the range 70 to 220 kcal per 100 g frozen confection, the frozen confection comprising saccharides, wherein the number average molecular weight n of the saccha...
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WO/2023/213638A1 |
The invention relates to a frozen confection having a total energy content in the range 70 to 167 kcal per 100 g frozen confection, the frozen confection comprising saccharides, wherein the number average molecular weight n of the saccha...
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WO/2023/213637A1 |
The invention relates to a frozen confection having a total energy content in the range 70 to 163 kcal per 100 g frozen confection, the frozen confection comprising saccharides, wherein the number average molecular weight n of the saccha...
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WO/2023/213635A1 |
The invention relates to a frozen confection having a total energy content in the range 136 to 210 kcal per 100 g frozen confection, the frozen confection comprising saccharides, wherein the number average molecular weight n of the sacch...
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WO/2023/213633A1 |
The invention relates to a frozen confection having a total energy content in the range 125 to 140 kcal per 100 g frozen confection, the frozen confection comprising saccharides, wherein the number average molecular weight n of the sacch...
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WO/2023/213640A1 |
The invention relates to a frozen confection having a total energy content in the range 85 to 128 kcal per 100 g frozen confection, the frozen confection comprising saccharides, wherein the number average molecular weight n of the saccha...
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WO/2023/213639A1 |
The invention relates to a frozen confection having a total energy content in the range 160 to 190 kcal per 100 g frozen confection, the frozen confection comprising saccharides, wherein the number average molecular weight n of the sacch...
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WO/2023/213636A1 |
The invention relates to a frozen confection having a total energy content in the range 160 to 190 kcal per 100 g frozen confection, the frozen confection comprising saccharides, wherein the number average molecular weight n of the sacch...
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WO/2023/213644A1 |
The invention relates to a frozen confection having a total energy content in the range 132 to 158 kcal per 100 g frozen confection, the frozen confection comprising saccharides, wherein the number average molecular weight n of the sacch...
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WO/2023/205818A1 |
A sealed pressurized food dispensing system with self-cleaning features that can include a food processing apparatus that includes a cylinder having an inlet for receiving a food ingredient; a faceplate coupled to the cylinder, that defi...
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WO/2023/198780A1 |
The invention relates to a process of producing a package comprising non-gelatinized cookie dough pieces, said process comprising: • mixing the flour, sugar, water and fat in the extruder to produce a cookie dough; • expelling one or...
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WO/2023/201053A1 |
An ice cream scooping system includes an ice cream scooping device with a handle and a bowl located at one end of the handle and which has inner and outer surfaces and an outer rim. An ultrasonic generation system is coupled to at least ...
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WO/2023/198179A1 |
A refrigeration appliance comprising a box body, a door body, a sealed cooling system, and an ice cream unit. The door body comprises a door lining defining an ice box chamber. The door body comprises a cold air supply opening and a cold...
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WO/2023/200528A1 |
A resilient scoop includes a handle and a rim. A bowl has an open end portion secured to the rim. The bowl is movable relative to the rim between a first, unbuckled condition and a second, buckled condition, where in the second condition...
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WO/2023/195941A1 |
The invention is related to a production machine which is used in producing the cornet cone packages (200) used in the packaging of cornet-type ice-creams and which provides for the cornet cone packages (200) to be vertically fed and bro...
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WO/2023/195942A1 |
The invention is related to a production machine which is used in producing the cornet cone packages (300) used in the packaging of cornet-type ice-creams and which provides for the cornet cone packages (300) to be horizontally fed and b...
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WO/2023/186642A1 |
Fat-based confection compositions comprising: from 35 wt% to 65 wt% fat; from 35 wt% to 65 wt% non-fat solid particles, wherein the non-fat solid particles comprise calcium carbonate; from 10 wt% to 35 wt% SAFA; and from 0.05 wt% to 1.0 ...
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WO/2023/191693A1 |
The present invention relates to a vegan, non-dairy composition of an emulsion which may be used to form a whippable cooking cream and an ice- cream comprising 0.1-2 % by weight heat treated, dehydrated potato as a stabilizer; 8-40 % by ...
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WO/2023/186643A1 |
A process for the preparation of fat-based confection compositions comprising calcium carbonate and sugars, the process comprising the steps of mixing and heating a composition comprising: non-fat solid particles, fat and emulsifier to f...
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WO/2023/186641A1 |
A fat-based confection composition comprising from 1 wt% to 40 wt% calcium carbonate, from 35 wt% to 65 wt% fat, from 5 wt% to 45 wt% sugar, from 2 wt% to 15 wt% cocoa powder, and from 0.05 wt% to 1.0 wt% emulsifier, and wherein the calc...
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WO/2023/186705A1 |
A foamed product dispensing system, wherein the system includes: -a product dispensing machine (B), configured to receive an exchangeable product container (H); -a product container (H), configured to cooperate with the product dispensin...
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