| Document |
Document Title |
|
WO/2021/170197A1 |
An automated revolving cocoa fermenter, comprising a container characterised by having the shape of a horizontal cylinder (1), a hopper for receiving cocoa pulp (6), an elevator scoop (9) that raises the cocoa pulp and deposits it in a c...
|
|
WO/2021/168047A1 |
The present invention relates to a chocolate composition comprising at least 30 weight% of cocoa solids and less than 2 weight% of milk solids, based on the total weight of the chocolate composition, characterized in that it further comp...
|
|
WO/2021/168050A1 |
The present invention relates to a cocoa composition comprising less than 5 weight% of milk solids, characterized in that it comprises 0.5-15 weight% of a pea-based protein and 0.5-10 weight% of a plasticizer ingredient. Also provided ar...
|
|
WO/2021/168053A1 |
The present invention relates to a cocoa composition comprising at least 30 weight% sucrose and less than 5 weight% of milk solids, characterized in that it comprises 0.5-15 weight% of a plant-based protein other than soy protein, and 0....
|
|
WO/2021/167515A1 |
The present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight ...
|
|
WO/2021/167514A1 |
The present invention relates to fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides of which 60% by weight or more is Sat2O, wherein Sat is selected from St, P, or combinati...
|
|
WO/2021/167516A1 |
The present invention relates to a fat composition suitable for use as a cocoa butter equivalent, wherein the fat composition comprises triglycerides of which 60% by weight or more is Sat2O, wherein Sat is selected from St, P, or combina...
|
|
WO/2021/167517A1 |
The present invention relates to a food product suitable for use as a filling for a confectionery or bakery product, wherein the food product comprises between 2 and 85% by weight of an edible component, and between 15 and 98% by weight ...
|
|
WO/2021/168051A1 |
The present invention relates to a cocoa composition comprising at least 2 weight% of cocoa solids and less than 5 weight% of milk solids, and characterized in that it comprises 0.5-20% of a bulking ingredient and 0.5-10% of a plasticize...
|
|
WO/2021/160889A1 |
The present invention relates to ingredients, particularly sweetening ingredients, for example ingredients for use in reduced sugar, low-sugar, or zero-sugar beverage or food products. More specifically, the present invention relates to ...
|
|
WO/2021/151630A1 |
The present invention relates to filling compositions comprising a blend of fats and a structuring agent. The invention also relates to processes for the preparation of the filling composition and its use in composite food products.
|
|
WO/2021/153309A1 |
The present invention provides a material having the excellent effect of inhibiting the bitterness of an oral composition containing a bitter component. A bitterness inhibitor for an oral composition containing a bitter component, the ...
|
|
WO/2021/145192A1 |
The purpose of the present invention is to provide an oil-in-water hydrous chocolate which, even in a highly acidic state, is not rough due to coagulation of solids, has excellent workability, and excellent taste and texture, and to prov...
|
|
WO/2021/140240A1 |
The invention relates to a device for producing a product which consists at least partly of a flowable mass that can be filled into a mold (1). The mold (1) is paired with a vibrating or shaking device, and the mold (1) is arranged on a ...
|
|
WO/2021/141512A1 |
The present device relates to the food industry and consists of: a metering system comprising a tray for ingredients which is equipped with a means for feeding ingredients into a collecting hopper consisting of a tray which is equipped w...
|
|
WO/2021/138703A1 |
A multilayered, flexible, and generally flat pouch for transporting and dispensing chocolate, including first and second elongated generally rectangular multilayered portions sealed together to yield a deformable generally rectangular fl...
|
|
WO/2021/123181A1 |
The present application relates to a method for processing cocoa beans, wherein the method comprises the steps of providing at least one cocoa pod; separating cocoa beans and cocoa pulp from the at least one cocoa pod, thereby providing ...
|
|
WO/2021/121528A1 |
The present invention relates to sage extract-, green oat extract-, ginseng root extract-, and/or L-theanine-comprising nutraceutical compositions and/or products suitable for mental activities, such as e-sport, chess or other sedentary ...
|
|
WO/2021/127121A1 |
A process of forming a candy bar wrapper includes forming a primary score line in a film material and cutting the film material to form the candy bar wrapper. The primary score line extends in a predetermined direction. The film material...
|
|
WO/2021/117787A1 |
The present invention addresses the problem of providing a method for producing a water-containing heat-resistant chocolate. This method is simpler than conventional methods and imparts a heat resistance property to chocolate even with a...
|
|
WO/2021/111236A1 |
Described herein is a food product comprising a solid chocolate body (2) having an outer surface. The product is characterized in that it comprises a closed wafer shell (4), containing said chocolate body (2) inside it.
|
|
WO/2021/105333A1 |
The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % (based on the total weight of the coating), comprising 23.5 – 42 wt. % of total fat, 20 - 60 wt. % water, and whe...
|
|
WO/2021/107857A1 |
A non-hydrogenated fat composition comprises a non-hydrogenated fat composition comprising at least 10% by weight stearic acid (C18:0) fatty acid residues, at least 0.2% by weight butyric acid (C4:0) fatty acid residues, and at least 0.2...
|
|
WO/2021/107856A1 |
A non-hydrogenated fat composition comprises a blend of an interesterified triglyceride comprising stearic acid (C18:0) fatty acid residues with a non-hydrogenated milk fat at a weight ratio of the interesterified triglyceride comprising...
|
|
WO/2021/091378A1 |
The invention relates to a method for replacing cocoa or peanuts in a food product by using malt or malt extract, in particular chocolate malt, amber malt and caramel malt. The invention also relates to a method for manufacturing a choco...
|
|
WO/2021/089796A1 |
The present invention relates to fat based confectionery material comprising at least 25% non-fat milk solids on a dry weight basis wherein at least 20% of the non-fat milk solids are in the form of crystallized or partially crystallized...
|
|
WO/2021/089675A1 |
An apparatus for depositing a food product comprising a nozzle having a pressurised chamber and a food product outlet; a valve needle movable relative between a closed position and to one of a plurality of discrete open positions; and an...
|
|
WO/2021/085489A1 |
The purpose of the present invention is to provide a cocoa substitute in which is used a supplementary raw material produced in a step for manufacturing a food product. A cocoa substitute containing a protein composition derived from b...
|
|
WO/2021/078420A1 |
The invention relates to a beverage preparation element (1) for preparing a hot beverage, comprising a casing (2) made of chocolate or a cocoa-containing compound coating, and a filling (3) arranged in the casing (2), said filling (3) co...
|
|
WO/2021/074271A1 |
The present invention provides a new composition obtainable from a plant in the Theobroma genus and the use of that composition as an ingredient in a chocolate product. The present invention provides for a process for producing a materia...
|
|
WO/2021/075060A1 |
The purpose of the present invention is to provide a flavor and/or texture modifier. This purpose is met by a flavor and/or texture modifier that contains Acetobacter bacteria.
|
|
WO/2021/074316A1 |
The present invention provides a new composition obtainable from a plant in the theobroma genus and the use of that composition as an ingredient in a chocolate product.
|
|
WO/2021/075059A1 |
The present invention addresses the problem of providing an acetic acid bacteria-containing composition for which the acetic acid-bacterial odor is reduced, and providing an acetic acid bacteria-containing composition that can adjust the...
|
|
WO/2021/069804A1 |
The present invention relates to a method for preparing a non-dairy crumb for various food applications. In particular, the present invention relates to a grain-based crumb, to a method for preparing said crumb, to food products containi...
|
|
WO/2021/068942A1 |
A method and device for preparing instant chocolate granules. The preparation method comprises the following steps: S1, grinding white sugar, chocolate, and flavoring substances into powder, and fluidizing same under negative pressure so...
|
|
WO/2021/071895A1 |
The present disclosure provides food compositions for humans comprising a Methylococcus capsulatus protein isolate or whole cell product, wherein the Methylococcus capsulatus protein isolate or whole cell product is composed of at least ...
|
|
WO/2021/070821A1 |
The present invention addresses the problem of providing a chocolate which comprises a fat containing lauric acid as a constituting fatty acid and which has improved bloom resistance. The present invention pertains to a chocolate compr...
|
|
WO/2021/066119A1 |
The present invention addresses the problem of providing a food material derived from cacao beans, said food material showing little oil bleeding, and various foods using the same. Provided is a composition that has a grain size distribu...
|
|
WO/2021/058635A1 |
The present invention relates to cocoa and/or malt beverage products comprising isomaltooligosaccharides and methods of producing such products. The products may be reduced in sugar compared to conventional cocoa and/or malt beverage pro...
|
|
WO/2021/048869A1 |
The present invention provides a novel process for the fermentation of the cocoa beans. The said process comprises of first fermentation followed by second fermentation of the cocoa beans. The step of second fermentation comprises the ad...
|
|
WO/2021/044949A1 |
The purpose of the present application is to provide, for composite confections that combine a baked confection with chocolate, a plastic fat composition for use in producing said composite confections in which whitening of the baked con...
|
|
WO/2021/039974A1 |
Provided are roasted cacao beans with high total polyphenol content and reduced bitterness and the like, and a method for roasting raw cacao beans. Roasted cacao beans are obtained by roasting raw cacao beans in a state in which the pr...
|
|
WO/2021/037752A1 |
The present invention relates to a fermentation chamber and a method for fermenting cacao fruit. In particular, the present invention relates to a fermentation chamber and a method for the controlled artificial fermentation of whole caca...
|
|
WO/2021/037754A1 |
The present invention relates to a fermentation chamber and a method for fermenting coffea fruit. In particular, the present invention relates to a fermentation chamber and a method for the controlled artificial fermentation of whole cof...
|
|
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 ...
|
|
WO/2021/032899A1 |
The invention relates to a method for alkalising cocoa which comprises the steps of a) mixing cocoa with water and an alkalising agent; b) subjecting the mixture of step a) to a microwave heat treatment to alkalise it; and c) milling the...
|
|
WO/2021/032731A1 |
A fat composition comprises: from 10% to 30% by weight of diglycerides; and from 70% to 90% by weight of triglycerides, wherein the triglycerides comprise from 40% to 75% by weight of CN50 triglycerides and from 15% to 40% by weight of C...
|
|
WO/2021/028857A1 |
The present invention relates to a method for producing a granular food material from a compressed or lyophilized powder obtained from coffee, coffee substitutes, mixtures of coffee with milk or by-products, tea tree, cocoa, soya, quinoa...
|
|
WO/2021/028351A1 |
The invention provides a beverage machine insertable container comprising pieces of compacted beverage ingredient powder or granules.
|
|
WO/2021/030597A1 |
A system and method are disclosed for forming a novelty candy assembly such as edible confection figures. The system includes interchangeable edible first confection elements of different colors or shapes. Interchangeable edible second c...
|
