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WO/2023/196351A1 |
A food product is provided. The food product may comprise a sugar blend; fat content consisting of less than 2% of solids in the food product by weight; and protein content consisting of less than 8% of solids in the food product by weig...
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WO/2023/195897A1 |
Disclosed is an robust milk edible application composition that has a significantly better cocoa butter/cocoa mass tolerance than existing solutions and the use of the edible application composition. Further disclosed is the use of a fat...
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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/2023/190977A1 |
The present invention addresses the problem of providing a low-trans fat for improving chocolate that is capable of improving chocolate functions such as solidification speed and heat resistance and providing a chocolate showing good mel...
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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/2023/189087A1 |
Provided is a flavoring agent that can compensate for the reduction in thickness and richness occurring by substituting a dairy material by a vegetable material, in particular, a flavoring agent usable as a milk substitute. The present i...
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WO/2023/188925A1 |
The present application addresses the problem of providing: a plate-form oily food product that can be used in baked confection bonding in which baked confections are bonded together via the plate-form oily food product, and in which sti...
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WO/2023/188923A1 |
The present invention addresses the problem of providing an oily food for coating, the oily food having a low content of non-fat cacao solids, attaining good usability for coating, and having good gloss, the period of time required to so...
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WO/2023/190853A1 |
Provided is a novel flavoring agent, more specifically a flavoring agent that is useful as a cocoa substitute. The flavoring agent is obtained by treating with protease the seeds of a plant belonging to the family Gramineae and by roasti...
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WO/2023/182483A1 |
The purpose of the present invention is to provide a very milky processed cocoa bean product, a food ingredient including said processed cocoa bean product, and a food product including said food ingredient, the processed cocoa bean prod...
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WO/2023/182482A1 |
The purpose of the present invention is to provide a cacao bean production method that enables the production of a cacao mass with low viscosity, the method comprising the following steps: (a) a step for preparing, in an unfermented stat...
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WO/2023/175196A1 |
A crystalline sugar composite powder and methods for making the same. A crystalline sugar composite powder used as a sugar substitute ingredient. A crystalline sugar composite powder including crystalline sugar particles, and sugar compo...
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WO/2023/176337A1 |
The present invention addresses the problem of providing a chocolate that has a reduced trans fatty acid content while also being excellent in biting hardness, stickiness resistance, deliciousness, and bloom resistance. Provided, as a sp...
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WO/2023/176334A1 |
Provided are: an anti-obesity agent containing an extract of the below-ground portion of Peucedanum Japonicum; and an anti-obesity composition containing said anti-obesity agent.
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WO/2023/175446A1 |
The present invention relates to a baked bakery product, such as a cake, brownie, cookie or other similar product, which is based on the use of natural products and is flour-free, wherein the product is characterised in that it is health...
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WO/2023/167265A1 |
The present invention pertains to a fat bloom prevention agent for tempering chocolate. The fat bloom prevention agent contains sucrose fatty acid ester. The constituent fatty acid-derived structural unit α of the sucrose fatty acid est...
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WO/2023/166540A1 |
The present disclosure provides novel milk and dark chocolate compositions fortified with olive leaf extract including at least cocoa mass, cocoa butter, emulsifier, sweetener, and flavoring agent to produce solid chocolate bars with hig...
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WO/2023/166213A1 |
The present invention relates to milk-based confectionery comprising an oligosaccharide mixture.
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WO/2023/166192A1 |
The present invention relates to milk-based confectionery comprising an oligosaccharide mixture.
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WO/2023/163639A1 |
Disclosed is a fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids where at least part of said C14-fatty acids are found as MMM, MOM, MMO, MMSt, MStM, MMP, MPM, MStO, MOSt...
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WO/2023/162797A1 |
The purpose of the present invention is to provide an oil-in-water emulsion in the form of a filling or the like that exhibits the physical property of being soft, has a suitable hardness for performing mixing and filling with raw materi...
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WO/2023/163640A1 |
27 Abstract Disclosed is a fat composition comprising different triglycerides where at least 1% by weight is MMM triglycerides compared to the total weight of triglycerides. The invention also relates to use of a non-trans fat compositio...
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WO/2023/159173A1 |
The present invention relates generally to resistant dextrins and methods of making resistant dextrins. In particular, the present invention relates to resistant dextrins having physical properties desirable in, at least, products for th...
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WO/2023/159172A1 |
The present invention relates generally to resistant dextrins and methods of making resistant dextrins. In particular, the present invention relates to resistant dextrins having physical properties desirable in, at least, products for th...
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WO/2023/155338A1 |
A 3D/4D printable dual-network zero-trans fat emulsion gel and a preparation method therefor. The preparation method comprises the following steps: (1) adding a hydrophilic colloid into hot water containing emulsifier nanoparticles, and ...
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WO/2023/159175A1 |
The present invention relates generally to resistant dextrins and methods of making resistant dextrins. In particular, the present invention relates to resistant dextrins having physical properties desirable in, at least, products for th...
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WO/2023/159171A1 |
The present invention relates generally to resistant dextrins and methods of making resistant dextrins. In particular, the present invention relates to resistant dextrins having physical properties desirable in, at least, products for th...
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WO/2023/155386A1 |
A pre-filled stuffing work apparatus for stuffed tofu, which comprises an upper half mold (1), a lower half mold (3), and a bearing base (4); the upper half mold (1) and the lower half mold (3) each comprise a frame enclosure (11, 34), s...
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WO/2023/140770A1 |
The present invention relates to a vegetable fat composition for a confectionary spread, wherein the vegetable fat composition comprises a vegetable fat blend being an interesterified composition of at least a first vegetable fat compone...
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WO/2023/135183A1 |
The invention provides a confectionery filling comprising: at least one sweetener, at least one fat, baked farinaceous pieces, 1-15 wt.% humectant, and a water activity of no more than 0.75.
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WO/2023/135250A1 |
A method of processing cocoa beans for producing a chocolate that is high in antioxidant content, and chocolate obtained from the processed cocoa beans. A method of processing cocoa beans for producing a chocolate that is high in antioxi...
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WO/2023/137483A1 |
The present invention relates to a non-dairy creamer and the triglyceride composition including a first ingredient, a second ingredient and a third ingredient. The first ingredient and the second ingredient together are from about 65wt% ...
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WO/2023/131716A1 |
The present invention relates to a confectionery composition that has the necessary stability and texture to be used as filling in foodstuffs, preferably chocolate confectionery products.
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WO/2023/126325A1 |
The present invention relates to a process for producing a non-moulded aerated chocolate product and products produced by this method.
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WO/2023/121618A2 |
Invention relates to chocolate milk cream comprising milk cream, cacao powder, hazel nut and sugar and its production method for use in food sector. Invention particularly relates to a chocolate milk cream developed for those not able to...
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WO/2023/110263A1 |
The present invention provides a process for producing an aerated chocolate or compound composition that contains a plant-based composition.
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WO/2023/115051A1 |
A cocoa composition including cocoa liquor, cocoa powder, or combinations thereof, milk solids, milk solid alternatives, or combinations thereof, a sugar substitute, and a sensory modifier and with reduced bitterness, reduced cooked milk...
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WO/2023/102214A1 |
The invention relates to a food product comprising a plant-based nougat component, wherein the plant-based nougat component comprises from 0.5-20 wt% plant-based protein and from 1-30 wt% plant-based powder; a plant-based caramel compone...
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WO/2023/084114A1 |
The invention relates to a reduced dairy chocolate product, preferably a vegan chocolate product composition comprising a dried emulsion of a plant protein.
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WO/2023/086932A1 |
The disclosure relates generally to stabilizer compositions, food composition suitable for fillings and toppings, methods of making a food composition, methods of making filled or topped food items. In one embodiment, a stabilizer compos...
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WO/2023/084113A1 |
The invention relates to a reduced dairy chocolate product, preferably a vegan chocolate product composition comprising a dried plant protein.
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WO/2023/084109A1 |
The present invention relates to chocolate compositions comprising plant-based milk alternatives.
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WO/2023/084108A1 |
The invention relates to a reduced dairy chocolate product, preferably a vegan chocolate product composition comprising a dried emulsion of a plant protein.
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WO/2023/079006A1 |
Method of processing cocoa plant cell cultures, comprising the induction of callus from cocoa bean explants or enzymatic disaggregation of cocoa bean cells, growing cocoa bean cells in the suspension cell culture for a time and under con...
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WO/2023/080876A1 |
The invention relates to a consumable antiviral functional food containing chocolate, quercetin, bromelin, fruit puree and fruit pieces. The functional food that is the subject of the invention contains chocolate, quercetin, bromelin, cr...
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WO/2023/073015A1 |
The invention relates to the preparation of a drink by melting or dissolving a food product floating on a liquid, such as for instance a hot drink.
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WO/2023/066879A1 |
The invention concerns fresh cacao pod husk derived pectin, preferably characterized in a luminosity parameter L of at least 40; a water holding capacity of at least 20.0 g water / g; a molecular weight > 200 kDa for at least 40 wt% of t...
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WO/2023/057442A1 |
The present invention relates to a chocolate beverage composition, comprising at least 33 wt% of chocolate topping, and at least 50% by weight of a vegetable milk, the chocolate beverage composition having a viscosity measured at 70°C o...
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WO/2023/058477A1 |
The purpose of the present invention is to provide a water-containing chocolate composition having a rich chocolate flavor and sufficient fluidity. Provided is a water-containing chocolate composition that is an oil-in-water type emulsio...
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