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WO/2022/175297A1 |
The present invention relates to a substitution food for potatoes made of fresh plantain and/or green banana, and a production process for such a product.
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WO/2022/175569A1 |
Disclosed is a method for producing products from warm dough, which comprises: producing (1) a dough by means of cooking; dispensing (2) the dough into a first container (7) up to a predetermined level; inserting (3), while the dough is ...
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WO/2022/171620A1 |
The present invention relates to a powderous composition comprising at least one carotenoid and/or one carotenoid derivative, which can be produced easily and which can be used in many fields of application.
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WO/2022/173206A1 |
A method for manufacturing an eco-friendly capsule according to an embodiment of the present invention comprises the steps of: disposing, at a first site on a microfluidic chip, an aqueous-phase substance containing chitosan, and disposi...
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WO/2022/171558A1 |
The invention generally relates to a process for preparing a crispy coated extruded plant-based food product. More specifically the invention relates to a process for preparing a crispy coated extruded plant-based food product with a fib...
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WO/2022/171617A1 |
The present invention relates a powderous composition comprising at least one fat-soluble vitamin, which can be produced easily and which can be used in many fields of application.
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WO/2022/171372A1 |
The invention relates to a method for preparing an aqueous coating composition intended to be applied via co-extrusion around a food preparation and brought into contact with a gelling agent such as calcium chloride, in order to form a c...
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WO/2022/171735A1 |
The present invention is directed to a system and a method of use thereof for flouring or breading food. The system comprises two containers consisting of a quadrilateral bottom F' and F''. Said containers have a perimeter P' and P'' res...
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WO/2022/165953A1 |
Disclosed are a solid product for preparing a Hemerocallis citrina extract, and a preparation method therefor. The method comprises the following steps: A) carrying out enzymatic hydrolysis on raw materials composed of Hemerocallis citri...
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WO/2022/160639A1 |
An edible meal replacement powder suitable for inflammatory bowel disease (IBD) patients and a preparation method therefor, the meal replacement powder comprising main ingredients and auxiliary ingredients. The main ingredients are 1 to ...
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WO/2022/160540A1 |
A probiotic microcapsule and a preparation method therefor, relating to the technical field of probiotic products. The method comprises the following steps: (a) preparation of a probiotic-loaded capsule core: mixing capsule core material...
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WO/2022/161811A1 |
The present invention relates to a freeze-dried aerated baby food snack comprising egg white, starch, natural buffer and at least one fruit ingredient and/or at least one vegetable ingredient; wherein the snack is clean label.
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WO/2022/164913A1 |
Methods for preparation of plant-based meat replacement food products such as vegan bacon are provided. The methods include the combination of plant-based components such as flour, starch, and water, in molds designed to mimic traditiona...
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WO/2022/160640A1 |
An energy bar having a function of regulating inflammatory bowel disease and a manufacturing method therefor. The energy bar comprises main ingredients and auxiliary ingredients. The main ingredients are: 1 to 8 parts of rice, 1 to 5 par...
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WO/2022/161977A1 |
The present invention relates to a device for manufacturing a skewer of food, comprising a mobile carriage mounted with the ability to slide on a supporting structure between forward and rear positions, and vice versa, the mobile carriag...
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WO/2022/157313A1 |
The present invention relates to a method of making a seafood analogue, preferably a shrimp analogue, said method comprising preparing a dough by mixing konjac glucomannan and cell wall fiber in water, and adjusting the pH of the dough; ...
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WO/2022/159807A1 |
The present invention relates to a stabilizer composition comprising colloidal microcrystalline cellulose coprocessed with unrefined and unmodified red seaweed flour derived from a red seaweed of the class Rhodophyta.
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WO/2022/151790A1 |
A Bifidobacterium longum dietary combination for intervening with chronic nephritis and uremia, and the use thereof. The Bifidobacterium longum dietary combination comprises 100 mL of Bifidobacterium longum BL-G301 probiotic milk and 40 ...
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WO/2022/153971A1 |
[Problem] To form an easy-to-swallow packed powder packed in a structure that is not easily peeled compared to conventional structures. [Solution] The present invention is a packed powder forming device for forming a packed powder compri...
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WO/2022/151595A1 |
A thickening assembly with a controllable viscosity at a full shear rate. Auxiliary materials are added to a polysaccharide material and mixed until uniform, and spray granulation is then performed to prepare and obtain a thickening asse...
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WO/2022/154569A1 |
The present application relates to: a method for manufacturing a frozen block, the method comprising the steps of (A) mixing meat, salts, vegetables, and alpha starch, (B) molding the mixture, (C) steaming the molded article, and (D) fre...
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WO/2022/152046A1 |
A low-temperature electrostatic spray-drying method for improving the activity of dried probiotic powder, comprising the following steps: 1) homogeneously mixing a probiotic mire with an aqueous solution or suspension containing at least...
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WO/2022/153203A1 |
Diet-Infection-Nutrition-Immunity (DINI) Axis identifies various environmental risk factors (in addition to the genetic risk factors) to establish molecular pathways causally linking them with NCDs and some cancers. At the same time, DIN...
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WO/2022/148076A1 |
Disclosed is a processing method capable of synergistically reducing digestion and aging properties of starch. The method comprises the following steps: (1) dissolving a polyphenol compound in anhydrous ethanol to obtain a polyphenol com...
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WO/2022/149801A1 |
The present invention relates to: a premix for manufacturing noodles that can be cooked in a microwave oven in a short period of time and eaten right away; and frozen noodles. The frozen noodles manufactured according to the present inve...
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WO/2022/147594A1 |
A method for producing a legume composition with improved binding properties, the method comprising the steps of; at least partially germinating a legume such that a radicle and/or root of the at least partially germinated legume is up t...
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WO/2022/150693A1 |
The present invention is directed film coating compositions for use on oral dosage forms such as compressed tablets and other orally-ingestible substrates which contain a water-soluble polymer, an opacifying agent such as, calcium carbon...
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WO/2022/149041A1 |
An apparatus for making a canned food product in a can, the food product including a first composition and a second composition, and the apparatus includes a filling head including a first channel and a second channel for respectively di...
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WO/2022/144201A1 |
The objective of the current invention is to provide a composition that can be used for making bouillons, soups and gravies, and that is substantially free from kitchen salt.
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WO/2022/145965A1 |
A system for manufacturing edible food products according to the present invention comprises: a first ingredient supply device which separately supplies a single sheet of a first ingredient from a first ingredient stack including a plura...
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WO/2022/144140A1 |
Presented herein are systems and methods directed to cutting an extrudate exiting a cooling die. Embodiments of the system comprise a cooling die with an outlet end, the outlet end containing an outlet for excretion of an extrudate, and ...
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WO/2022/145972A1 |
An apparatus for supplying food ingredients according to the present invention comprises: a food ingredient lifting part provided to separate and raise a food ingredient stack from a food ingredient cassette on which sit food ingredients...
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WO/2022/144884A1 |
The invention generally relates to a digital manufacturing system unit for manufacturing a food product, the system unit being a non¬ partitioned system unit comprising a raw material metering and mixing unit, a food product assembly un...
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WO/2022/141308A1 |
An edible capsule, a preparation method therefor and use thereof. The edible capsule comprises a capsule shell and a swellable bubble, wherein the swellable bubble is located in the capsule shell; the swellable bubble comprises a plurali...
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WO/2022/144486A1 |
The invention relates to a device for generating flying edible clouds or foams, which comprises a container (2) suitable for holding liquids, which has a lower housing (2a) provided with a lateral perforation (3) suitable for inserting a...
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WO/2022/140849A1 |
The present disclosure relates to cannabinoid compositions that have reduced bitter-tasting characteristics, which are suitable for making cannabis-infused products. The cannabinoid compositions effectively mask the bitter and off-taste ...
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WO/2022/144141A1 |
Systems and methods are disclosed herein for a multichannel cooling die. Some embodiments present a multichannel cooling die system comprising a cooling die with an inlet for entry of an extrudate into the cooling die and an outlet for e...
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WO/2022/143649A1 |
A grilling apparatus (100) has a receptacle (104, 104a) for receiving a food material sheet, which has an upper end (108, 108a) through which the food material sheet is placed into the receptacle (104, 104a), a smaller lower end (110, 11...
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WO/2022/144142A1 |
A system for high moisture extrusion (HME) food processing using an adjustable height cooling die including an automatic dynamic HME feedback loop is described herein. In various embodiments, the system comprises: a high moisture extrusi...
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WO/2022/144256A1 |
The present disclosure relates to a rework process wherein raw material for making plant-based food products is reprocessed at the early stages of food production, thereby minimizing waste and improving food production. The rework proces...
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WO/2022/144916A1 |
The present invention provides a simplified and innovative process of preparing High Protein Guar Meal, Guar Oil and Polysaccharide, Plant Based Protein Powder to improve its commercial value, utility by extraction of anti nutritional fa...
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WO/2022/144257A1 |
The present disclosure relates to a process and composition of preparing and processing plant-based food products such as vegan food products, wherein plant protein and water is mixed in a defined ratio in a batch and fed into an extrude...
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WO/2022/140295A1 |
The disclosure is embodied by a high efficiency injection manifold, injector, or nozzle assembly for enhancing the introduction of heat into a closed volume or vessel while simultaneously pressurizing the vessel with a working fluid to f...
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WO/2022/139959A1 |
Systems and methods describe continuously and progressively hydrating and post-processing material, such as food material for meat analogue products. First, material is provided to be conveyed through a material passage between an exteri...
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WO/2022/140083A1 |
Systems and methods are provided for placing toppings on a product. In one embodiment, a system comprises a mandrel configured to dispense toppings from a supply hopper, and a topping distributor disposed least partly downstream to the m...
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WO/2022/136007A1 |
The present invention relates to a new process for the preparation of polyester microcapsules. Microcapsules are also an object of the invention. Consumer products comprising said microcapsules, in particular perfumed consumer products o...
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WO/2022/136008A1 |
The present invention relates to a new process for the preparation of polyester microcapsules. Microcapsules are also an object of the invention. Consumer products comprising said microcapsules, in particular perfumed consumer products o...
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WO/2022/136021A1 |
The present invention relates to a new process for the preparation of core-shell microcapsules. Microcapsules are also an object of the invention. Consumer products comprising said microcapsules, in particular perfumed consumer products ...
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WO/2022/137856A1 |
An operating method for a food processing device (100), wherein the food processing device (100) comprises a reaction tank (1) having a space in which a liquid reactant for use in food is stored, a catalytic reaction unit (6) including a...
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WO/2022/129764A1 |
The invention relates to a method for producing a food product in the form of balls, sausages and/or patties (B), intended to be fried before being consumed, comprising: - a step of simultaneous mixing and cooking of a mixture formed fro...
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