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WO/2021/018700A1 |
The present invention relates to confectionery material, preferably milk-based confectionery, comprising an oligosaccharide mixture.
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WO/2021/015150A1 |
This pulverizing system is provided with an arch-shaped loading table and pulverizing devices which pulverize a solid raw material, wherein the pulverizing devices are suspended from the loading table.
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WO/2021/015248A1 |
[Problem] To provide a chocolate for a frozen dessert suitable for production when combined with a frozen dessert, and having good hardness, a good flavor, and good meltability in the mouth. [Solution] This chocolate for a frozen dessert...
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WO/2021/015151A1 |
This grinding apparatus is provided with: a grinder unit which has a rotary-driven grinding part and which grinds a solid raw material with the grinding part; a temperature-controlled container that houses the grinder unit therein; and a...
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WO/2021/009076A1 |
The present invention provides a process for producing an aerated food composition comprising inclusions, a novel aerated food composition and novel apparatus for preparing said food composition.
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WO/2021/009472A1 |
A cryo-crystallised particulate fat and method for producing such a fat, having reduced D[4,3], D[3,2] and D(50) than particulate fats known in the art, as measured by laser diffraction. Particles are formed by alterations to product thr...
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WO/2021/006058A1 |
The present invention addresses the problem of developing a non-tempered, non-trans-acid type chocolate having a moderate solidification speed, good melt-in-the-mouth feel, and good bloom resistance. The present invention provides chocol...
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WO/2021/002815A2 |
The invention relates to a new chocolate ball with a long shelf life, which is suitable for industrial production as being different from other patisserie products, and to the production method thereof. The invention consists especially ...
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WO/2020/262454A1 |
Provided are an oleaginous confectionery that has a desirable flavor of an original functional component, and a method for manufacturing the same. The oleaginous confectionery comprises a functional food and an oil or fat, wherein the fu...
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WO/2020/259864A1 |
The invention relates to products for the production of chocolate products and chocolate-like products, whereby sweetening and/or mass-providing filling substances obtained from the cocoa fruit pulp or also from the placenta and/or the c...
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WO/2020/249683A1 |
The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a foodstuff product.
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WO/2020/250202A1 |
The present invention relates to a method for removing metals from a food matrix, which involves preparing a mixture that comprises solvents and a chelating agent, adding a food matrix and the aforementioned mixture to a reaction tank in...
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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/2020/245292A1 |
Described are improved methods of manufacturing cocoa-flavored frozen desserts, comprising the steps of: a) adding water to cocoa beans or nibs to form a suspension; b) wet grinding said suspension; c) subjecting said suspension to a hea...
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WO/2020/244796A1 |
The present invention relates to products from porous materials, generated by foaming with gas hydrates or gas hydrate slurries dosed into matrices of biological, organic or inorganic materials in their liquid to paste-like state. A meth...
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WO/2020/245293A1 |
Described are improved methods and/or techniques for processing and/or extracting materials from cocoa beans using organic solvents, either alone or in combination with water, including a step of separating the suspension into a first li...
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WO/2020/245278A1 |
The present invention relates to methods for the preparation of cocoa- or chocolate-based beverages with excellent, rich taste, favorable organoleptic properties and high contents of nutritionally beneficial components, wherein the metho...
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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/2020/241463A1 |
The present invention makes it possible to discharge a ground product quickly. A grinding device (1) comprises a grinding unit (11) for grinding a solid raw material containing oil by being rotary driven, a storage chamber (50) for stori...
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WO/2020/241897A1 |
A method for manufacturing an oily confectionery, said method comprising a step for agitating an oily confectionery dough, which contains 10 mass% or more of milk protein or 20 mass% or more of nonfat milk solid, for one hour or longer w...
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WO/2020/239608A1 |
A composite bakery product (1) comprising a core consisting of an edible capsule whose external surface includes at least one flat area, the edible capsule being coated by a sheath (2) over its entire surface except for one flat area the...
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WO/2020/241462A1 |
The present invention makes it possible to control supply of a solid raw material to a grinding section and reduce blockages by the solid raw material. A grinding device (1) comprises a grinding unit (11) for grinding a solid raw materia...
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WO/2020/235170A1 |
The present invention addresses the problem of providing: an oil and fat composition which is for frozen dessert, moderately lingers, and has a rich flavor with low saturated fatty acid content; and chocolates which are for frozen desser...
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WO/2020/234230A1 |
The invention discloses preparations for use in enhancing formation of short-chain fatty acids (SCFAs) in a subject for treating or preventing a disease or disorder comprising at least one omega-3 fatty acid salt having an organic counte...
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WO/2020/236076A1 |
The present invention relates to a method for producing a bloom-retarding component for chocolate and chocolate like products, said method comprising the steps of: - Providing a triglyceride composition (TGC) comprising 40 to 95 wt% mono...
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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/2020/230238A1 |
To provide a novel use of a starch decomposition product. The present technique provides a modifier comprising a starch decomposition product in which the content of components with a degree of glucose polymerization (DP) of 8-19 is 32...
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WO/2020/225056A1 |
The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a foodstuff product.
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WO/2020/225144A1 |
Disclosed is a fat composition comprising saturated fatty acids, symmetrical OStO triglycerides, and Sat20 triglycerides selected from StStO, StOSt, POP, PPO, POSt, StPO and/or PStO. The fat composition has a ratio between asymmetrical d...
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WO/2020/221802A1 |
The invention relates to a manufacturing process for the production of a fat-based confectionery comprising a lipid-fibre powder.
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WO/2020/221984A1 |
A food sweetener is a powder having an average particle size of at most 1,500 μm and comprising pulverised dried fruit and/or vegetable. The powder comprises, on a dry basis, at least 30%wt and at most 70%wt of total sugars and has a mo...
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WO/2020/223623A1 |
A dairy-free and vegan chocolate confection and method of making the same are disclosed. In the confection of the invention, the milk solids present in traditional milk chocolate are replaced by grain flour. The grain flour is roasted or...
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WO/2020/221627A1 |
The invention provides a confectionery product comprising a main confectionery body formed around at least one removable portion defined by one or more areas of weakness in the main confectionery body, wherein the or each removable porti...
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WO/2020/219545A1 |
A reduced sugar milk chocolate wherein at least a portion of the unsweetened chocolate used to make the product has been subjected to a debittering process that reduces the amount of caffeine and theobromine present. Use of the deflavore...
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WO/2020/209158A1 |
Provided are a novel oil/fat feel enhancer capable of enhancing the oil/fat feel of a food and a method for enhancing the oil/fat feel of a food. An oxidized product, which is prepared by oxidizing a palm-based oil or fat containing α...
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WO/2020/203451A1 |
The purpose of the present invention is to minimize accumulation of solid raw material powder on the inner peripheral surface of an outer mortar in the entrance part of a conical mortar. A pulverizing unit is provided with: a pulverizing...
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WO/2020/203452A1 |
The present invention achieves a pulverizing device that can optimally pulverize an object to be pulverized and prevent sticking of the pulverized object. The pulverizing device according to the present invention is provided with a heat ...
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WO/2020/203450A1 |
The present invention suppresses powder of a solid raw material from being deposited on an inner surface of an introduction part. A pulverizing unit is provided with: a pulverizing part that pulverizes, by means of a conical mill, cacao ...
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WO/2020/201541A1 |
An apparatus (10) for processing, at least in part, a confectionery product is described. The apparatus (10) comprises a set of mixers (100), including a first mixer (100A), for mixing one or more ingredients I to provide a composition C...
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WO/2020/186449A1 |
Disclosed is an impregnated food processing method comprising: step S1, soaking freeze-dried fruits and vegetables in a sugar solution and vacuum drying to obtain sugar-added freeze-dried fruits and vegetables; step S2, impregnating the ...
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WO/2020/185231A1 |
A chocolate-based food composition is disclosed that includes chocolate and a minor amount of a high melt palm stearin. Shelf stable food products coated with a chocolate- based food composition are also disclosed.
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WO/2020/185232A1 |
A nut butter composition is disclosed that includes a nut butter, a palm oil stearin fraction, and a powdered food ingredient, and methods of making same. Food products including a nut butter compositions and methods of making are also d...
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WO/2020/177936A1 |
The present invention primarily relates to a mixture comprising or consisting of components a), b) and c), and optionally component d), wherein component a) is at least one rare sugar, component b) is at least one taste modifying compoun...
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WO/2020/178180A1 |
Disclosed is a vegetable fat composition comprising at least two different triglycerides comprising fatty acids selected from saturated fatty acids and unsaturated fatty acids, wherein at least one of the triglycerides comprise C14-fatty...
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WO/2020/178030A1 |
The present invention primarily relates to a mixture comprising or consisting of a) D- allulose and b) a taste modifying compound selected from the group consisting of hesperetin, hersperetindihydrochalcone, phloretin, glycosylated rubus...
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WO/2020/178396A1 |
The present invention relates to a fat composition comprising triglycerides of which at least 75% is of the type Sat2O, and wherein in the fat composition: a) the content of St2O is 30% or less of the total fat, and b) the ratio (St OSt ...
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WO/2020/175979A1 |
The present invention relates to an apparatus (100) for forming a food product (11), comprising a first mould part (8) for receiving food materials (9) and a second mould part (6) positioned spaced apart from the first mould part (8) con...
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WO/2020/170252A1 |
The subject matter discloses an edible composition for preparing multiple edible products, said composition comprising a flavor base, hydrocolloids, edible oil comprising fatty acids and at least two emulsifying agents selected from a gr...
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WO/2020/163215A1 |
The invention relates to a continuous process for producing a dark cocoa powder, comprising: mixing a cocoa product with water in an amount of up to 50% by weight, based on the total weight of the mixture; heating the cocoa product and t...
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WO/2020/152112A1 |
The present invention relates to a chocolate mass, containing at least one cocoa-bean constituent selected from the group consisting of cocoa butter and cocoa mass, at least one sweetener and at least 1 wt. %, in relation to the total we...
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