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WO/2024/154119A1 |
The invention concerns methods and compositions for treating, preventing, or ameliorating traumatic brain injury (TBI), and for improving cognitive function of a subject suffering from TBI, comprising essential oil extracted from Pelargo...
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WO/2024/154015A1 |
Ecological device for recovering and reusing the cooling water of ice cream production machines Device for recovering and reusing the cooling water of ice cream production machines which exploits the water coming from the cooling system ...
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WO/2024/150125A1 |
The invention relates to a unit for automated production of food products involving a liquid or paste-like base material, the unit comprising: treatment compartments which have drawers (16-20) and are each configured to receive a plurali...
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WO/2024/150126A1 |
The invention relates to a device for transferring a material between elements of a modular system, comprising a treatment compartment (20) with drawers, configured to receive a plurality of drawer modules; inserted into the compartment,...
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WO/2024/144794A1 |
Micro puree machines have a locking assembly for locking a container to a coupling on the machine, preventing the container from rotating out of the coupling during processing. The locking assembly includes at least one protrusion on the...
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WO/2024/144795A1 |
A twist off container and coupling assembly of a micro puree machine includes a container and a coupling on the micro puree machine. An interior surface of the coupling has at least one ramped slot that is angled relative to a lower annu...
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WO/2024/136958A1 |
A method of making a frozen dessert bar (20) includes forming an intermediate body layer (48) of a first confectionary material, filling a central portion (45) of the intermediate body layer (48) with a second confectionary material, whi...
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WO/2024/134645A1 |
The present disclosure concerns systems for dispensing of a cooled edible product from a preparation appliance, configured to displace a serving container vis-a-vis a dispensing nozzle in a displacement path depending on one or more prod...
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WO/2024/132338A1 |
The invention relates to a composite confection product comprising a cone filled with an aerated frozen confection or a multiplicity of superimposed confection layers, at least one of which is an aerated frozen confection, wherein the ae...
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WO/2024/120606A1 |
The present invention according to an aspect relates to a non-dairy frozen dessert composition, the composition comprising: an oat-derived material comprising dry matter in an amount of 1 to 7% by weight of the frozen dessert composition...
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WO/2024/116170A1 |
The present disclosure concerns an opening mechanism for forming an opening in an ingredients' container. More specifically, the disclosure concerns an opening mechanism in a food preparation appliance that enables the opening of an edib...
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WO/2024/116734A1 |
This frozen dessert contains: a cacao raw material containing cocoa butter; a sucrose fatty acid ester; and a casein or salt thereof.
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WO/2024/117177A1 |
Provided is a food/beverage composition in which the astringent taste derived from chlorogenic acid or an analogue thereof is suppressed and the fresh fragrance inherent to the food/beverage is noticeable. The food/beverage composition...
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WO/2024/115543A1 |
The invention relates to a vegan ice cream composition comprising a fat composition, a plant-based protein, a sweetener and water; wherein the fat composition comprises from 18.0% to 45.0% by weight of lauric acid (C12:0); from 5.0% to 2...
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WO/2024/117105A1 |
The present invention provides a liquid food or beverage product (excluding liquid food or beverage products obtained by subjecting almonds to a grinding and extraction treatment and removing insoluble solids) containing a total of 1.8-7...
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WO/2024/111011A1 |
The cooling device (10) for apparatuses for preparing and dispensing refrigerated products comprises a stainless steel cylinder (11, 21) capable of being brought into contact, externally or internally, with the product to be cooled. A cy...
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WO/2024/102885A1 |
This disclosure provides methods of making jelly ice cubes that are scalable and suitable for commercial fabrication. The JIC made by the methods are also disclosed.
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WO/2024/089126A1 |
The present invention relates to a method for obtaining a plant-based food ingredient for a dairy alternative food product, where plant material is hydrolyzed at a temperature between 25°-60°C in the presence of a raw starch degrading ...
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WO/2024/090424A1 |
The purpose of the present invention is to provide a novel means for improving the mouthfeel of a protein-containing ingredient and to provide a food/beverage product composition containing a protein-containing ingredient that has an exc...
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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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