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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/2021/033095A1 |
Disclosed is a method for making and using insoluble, biodegradable, nanoparticles containing the omega-3 fatty acids EPA and DHA in selected ratios. Tests show a surprising effect that the nanoformulation is twice as potent and at least...
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WO/2021/033011A1 |
A method of producing coffee tablets for making coffee from roasted coffee beans and other ingredients, including: roasting and grinding coffee beans to obtain two or three fractions of different granularity, forming a serving dose and f...
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WO/2021/035183A1 |
A grain-popping machine and associated pod-based popping method is disclosed. The grain-popping is configured to receive a pod. Each pod includes a plurality of cells, with each cell preferably containing a single grain kernel or seed, f...
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WO/2021/033190A1 |
The present disclosure provides protection inserts comprising a discrete substrate-forming material holding a nutrient composition, the nutrient composition comprising a combination of nutrients for supporting selective growth of one or ...
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WO/2021/030307A1 |
Processes for preparing a powdered nutritional composition comprise dry blending protein, fat, and carbohydrate, micronizing the resultant mixture to provide 99% of particles with a size less than about 50 micrometers, and agglomerating ...
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WO/2021/029400A1 |
According to the present invention, a food mold and a mold having an original design are manufactured more quickly. A manufacturing method for a food mold or a mold is characterized by comprising a formation step for controlling a laser ...
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WO/2021/028446A1 |
An apparatus for texturizing emulsified protein and/or carbohydrate containing food materials into a textured fibrous meat simulating product, said apparatus comprising a treatment assembly comprising: a first stationary disc having an i...
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WO/2021/028920A1 |
A food machine including, a food machine base and an upstanding pedestal extending upwardly from the base. The food machine further includes at least two compartments where each compartment receiving at least one food item where one comp...
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WO/2021/029345A1 |
[Problem] To provide a food production apparatus, rotation method, and food production method, which rotate a food material workpiece stably and accurately by a desired angle. [Solution] A food material workpiece W is held between a firs...
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WO/2021/022359A1 |
A fortified salt mixture includes sodium chloride salt grains and a multi-supplement food-additive admixed with the sodium chloride salt grains. The multi-supplement food additive includes particles, and each particle includes a core hav...
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WO/2021/023922A1 |
The present invention relates to a method for manufacturing microcapsules having a reservoir that contains a lipophilic active ingredient, the wall of which comprises at least two polymers obtained by co-crosslinking a polymer obtained b...
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WO/2021/023800A1 |
An automated sandwich lidding tool is provided and comprises means for placing one slice of bread on top of another.
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WO/2021/024299A1 |
[Problem] To enable flavor to be changed by a food product generation system. [Solution] A user terminal and a food product generation device are communicably connected to each other via a network. The food product generation device comp...
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WO/2021/021026A1 |
The present invention relates to a method for producing an encapsulated, water-dispersible solubilised protein-based product to be used in food and beverages formulations. The method comprises mixing a protein-based powder with a concent...
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WO/2021/021044A2 |
The invention relates to a coating method and assembly for snack products comprising a coating section (30) supplied with an edible liquid coating material which solidify at room temperature at a predetermined coating thickness (h) to fo...
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WO/2021/013710A1 |
The invention relates to an easy and mild method of encapsulating lipophilic compounds. To induce coacervation, no acid needs to be added. Therefore, the coacervate capsules of the invention may encapsulate lipophilic actives which are s...
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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/2021/008172A1 |
Disclosed are a high-stability starch-based Pickering emulsion and a preparation method therefor. The preparation method comprises: first formulating a starch raw material into a starch slurry with a dry basis mass fraction of 5% to 20%,...
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WO/2021/009040A1 |
The present invention relates to a process for producing microparticles laden with at least one active, wherein the microparticles are formed from a thermoplastic organic, polymeric material and in the unladen state, in their interior, h...
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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/2021/006838A2 |
A coating machine used in coating of food products such as dragees, coating candies, coating fruit particles, coating nut products, chocolate rocks and bonibon, comprising wheel (1) which is introduced underneath and provide mobility, co...
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WO/2021/005411A1 |
The invention relates to a process for forming a cellulose sweetener bar from Ananas comosus and to the biodegradable cellulose sweetener bar. In particular, the invention defines a process for forming a cellulose bar from Ananas comosus...
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WO/2021/003010A1 |
A pickling device may include a housing having a first open end and a second closed end opposite the first open end. The housing may define a pickling cavity extending between the first open end and the second closed end, and the picklin...
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WO/2021/002804A1 |
The present invention relates to edible composites and methods of forming the edible composites thereof. In particular, the present invention relates to extruded edible composites and methods of forming thereof. The edible composite is f...
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WO/2020/260139A1 |
The invention relates to the deep-fried food, in particular in the use of hydrolyzed gluten in duster composition for deep fried food.
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WO/2020/261245A1 |
Embodiments herein are directed to methods for preparing and compositions containing microalgae biomass. Described herein are, for example, methods of preparing a microalgal flour that involve culturing microalgae, concentrating the micr...
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WO/2020/260527A1 |
A beverage powder comprising crystalline tastant particles characterized in that the crystalline tastant particles are at least partially coated with a hydrophobic coating, and wherein the at least partially coated crystalline tastant pa...
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WO/2020/251354A1 |
The present invention concerns a process for manufacturing an infant formula product comprising lipid globules having a volume-weighted mode diameter of at least 1.0 μm, wherein the process comprises: (a) subjecting an aqueous mixture h...
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WO/2020/251350A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a1) providing an aqueous mixture having a protein component and a carbohydrate component, (a2) subjecting the aqueous mixture to a protein ...
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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/2020/250118A1 |
A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating th...
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WO/2020/248295A1 |
Disclosed are a plant-based soft capsule and a preparation method therefor and uses thereof. The plant-based soft capsule is prepared by controlling the weight average molecular weight of carrageenan to be 1.2×106-2.0×106, said carrage...
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WO/2020/251352A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a) subjecting an aqueous mixture having a protein component and a carbohydrate component to a heat treatment step; (b) mixing the aqueous m...
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WO/2020/251360A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a) subjecting an aqueous mixture having a protein component and a carbohydrate component to a heat treatment step; (b) mixing the aqueous m...
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WO/2020/251353A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a1) providing an aqueous mixture having a substantially lactose-free protein component, (a2) subjecting the aqueous mixture to a heat treat...
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WO/2020/251351A1 |
The present invention concerns a process for manufacturing an infant formula product comprising: (a1) providing an aqueous mixture having a protein component and a carbohydrate component, (a2) subjecting the aqueous mixture to a heat tre...
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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...
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WO/2020/247225A1 |
A nutritional ingredient for use in nutritional powders is provided. The nutritional ingredient is an agglomerated calcium source, which includes particles of a calcium source adhered together with a lecithin binder. The nutritional ingr...
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WO/2020/247667A1 |
Methods of forming a protective coating on a surface of one or more substrates. The methods include providing a mixture including a coating agent in a solvent, forming a fog from the mixture, allowing the fog to contact the outer surface...
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WO/2020/245317A1 |
Use of a gas hydrate for producing a frozen food foam product, wherein the gas comprises air and/or one or more of carbon dioxide, nitrogen, nitrous oxide, argon and oxygen, preferably the gas comprises carbon dioxide and/or nitrogen.
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WO/2020/240095A1 |
According to an example aspect of the present invention there is provided a method for producing food products, which comprise destarched oats, together with at least one other plant protein product, at least one starch component, or bot...
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WO/2020/239521A1 |
The present invention relates to a spray dried coconut milk powder comprising coconut milk and coconut flour. A further aspect of the invention is a process for making the coconut milk powder.
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WO/2020/243347A1 |
A method and system for correcting mass flow rate measurements relating to a conveyor used to move a stream of first component material portions to and through a mixing station in which a second component material is dispensed in a prede...
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WO/2020/238511A1 |
Frozen food and shaping die thereof, the frozen food comprises a cylindrical frozen food body (21), wherein a first through hole (22) is disposed at the center of the frozen food body (21), a plurality of grooves (23) are disposed at the...
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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 ...
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WO/2020/238297A1 |
A soft capsule containing NADH or NADPH, a preparation method and an application thereof in the field of medicine and health products. The content therein comprises NADH or NADPH and edible vegetable oil and/or edible glycol, wherein the...
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WO/2020/232557A1 |
The present technology generally relates to methods of making cocoa butter-derived products that comprise cannabinoids. The present technology further generally relates to cocoa butter-derived products resulting from such methods.
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WO/2020/227815A1 |
Microparticles comprising carboxylated, sulfated, or phosphated cellulose nanocrystals (CNCs) and pigment nanoparticles are provided. In these particles, the cellulose nanocrystals and the pigment nanoparticles are agglomerated together ...
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