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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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WO/2020/154634A1 |
Methods, and compositions derived thereof, for preparing a myceliated amino-acid-supplemented high-protein food product having desired digestibility and amino acid content. An aqueous medium comprising a high-protein material is inoculat...
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WO/2020/153374A1 |
The present invention addresses the problem of providing: a chocolate production method that comprises a simplified and efficient step for enabling uniform dispersion of a powdery ingredient in a chocolate raw material; and an agitation ...
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WO/2020/148359A1 |
The invention relates to a conveyor system (1) for moulds (12) of an industrial confectionery machine (2), which comprises a plurality of production stations (P1, P2, P3, P4, 3, 4, 5, 6, 7) and moulds (12) for producing at least one conf...
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WO/2020/149287A1 |
To provide a method for improving the body taste-imparting effect of a γ-glutamyl peptide. By using an edible oil/fat composition that is produced by dispersing an aqueous solution of a γ-glutamyl peptide in an oil/fat, the body taste-...
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WO/2020/150057A1 |
A method includes making a food by combining a dry food mix with a liquid and stirring by hand for less than 5 minutes to achieve a food. A dry food mix described includes a pregelatinized starch and a whipping base that includes an emul...
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WO/2020/142210A1 |
A multilayer edible product includes a center, a barrier layer directly encompassing at least a portion of the center, and an outer layer directly encompassing the barrier layer and indirectly encompassing the center. The barrier layer i...
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WO/2020/141210A1 |
Disclosed is a mould for receiving liquid chocolate and made up of two elements, a front element (1) representing a three-dimensional shape in which height variations are present that are associated with a predefined pattern (2) with a p...
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WO/2020/133871A1 |
Provided is a chocolate 3D-printing extrusion device, comprising a gear pump internally provided with a gear, an electric motor connected to the gear pump, a feeding tank connected to and in communication with the gear pump, and a nozzle...
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WO/2020/136383A1 |
The invention provides for a 3D printing apparatus comprising at least one print head, a supply system for continuously supplying at least one print material to the or each print head in a flowable state, and at least one pressure regula...
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WO/2020/135661A1 |
A fat composition, a chocolate liquor including said fat composition, baked chocolate including said chocolate liquor and a preparation method therefor, a baked good having a coating of chocolate including said fat composition, a baked g...
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WO/2020/128988A1 |
The present invention relates to chitosan-based nanoparticles, in an aqueous suspension or in a powder to be reconstituted in an aqueous solvent, encapsulating an extract of cocoa hulls and/or nibs comprising polyphenols. The present inv...
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WO/2020/129968A1 |
The present invention addresses the problem of providing: a chocolate dough having a low viscosity, and in particular, a chocolate dough in which an increase in dough viscosity caused by the addition of a small amount of water is suppres...
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WO/2019/183265A9 |
The presently disclosed subject matter relates to peptides and flavor compositions that include at least one, two, three, four, five or more peptide compounds, and screening methods for identifying the same. The flavor compositions can b...
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WO/2020/120392A1 |
A fat-based confectionery composition comprising a crystalline oligosaccharide. The crystalline oligosaccharide suitably has a melting point of at least 60°C. The crystalline oligosaccharide in the fat-based confectionery composition re...
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WO/2020/115139A1 |
A method for enhancing a flavor sensory experience in a confectionary product is provided. The method includes dispersing 0.1 to 10 wt% of an encapsulated flavor in the confectionary composition. The encapsulated flavor is a microcapsule...
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WO/2020/115248A1 |
The current invention relates to a free-flowing cacao pulp powder obtainable from cacao pulp material, wherein said cacao pulp material is fresh cacao pulp, cacao pulp juice, cacao pulp concentrate or any mixture thereof,characterized by...
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WO/2020/115303A1 |
The present invention relates to amorphous particles comprising sugar and a bulking agent, having a closed porosity of lower than 20%. Further aspects of the invention relate to a food product comprising the amorphous particles; a proces...
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WO/2020/116565A1 |
The present invention addresses the problem of providing a tasty, high protein-containing chocolate-like food product with a fortified plant protein, the food product allowing an increased amount of plant protein intake at various eating...
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WO/2020/111270A1 |
A water-containing chocolate-like confectionery which has a water content of 20% by weight or less and a water activity of 0.7 or less and contains an oil-in-water type emulsified mixture.
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WO/2020/110012A1 |
A low sugar content sweet food spread is provided said food spread comprising at least one of a cocoa product and a nut product, at least one vegetable oil, at least one polysaccharide, at least one flour and at least one sweetener. The ...
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WO/2020/101593A1 |
The invention relates to a confectionery production method comprising step of supply a semi-liquid caramel mass (5) into a rigid compartment of a tray-shaped mold. The confectionery production method further comprises the step of engagem...
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WO/2020/095913A1 |
The present invention provides chocolate having strong aroma characteristics. The aroma characteristics may include a fruity note and/or a floral note, and isoamyl acetate may be included as an aroma component. The present invention also...
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WO/2020/090824A1 |
Provided are a cooker for preparing a chocolate solution and a chocolate solution preparation method, with which it is possible to shorten preparation time. The cooker for preparing a chocolate solution according to the present invention...
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WO/2020/090609A1 |
Provided is an edible raw material having an excellent sweetness-enhancing effect. This oxidized product of a palm-based fat/oil has a peroxide value of 3–250 and the total α-carotene and β-carotene content in the palm-based fat/oil ...
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WO/2020/088992A1 |
A method of manufacturing a partially- filled confectionery shell comprising the steps of: a) depositing a solidifiable confectionery material into a mould cavity; b) moulding the solidifiable confectionery material within the mould cavi...
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WO/2020/083860A1 |
The present invention relates to a protein-rich confectionary product, such as a protein-rich food bar, respectively a confectionary mass for such a confectionary product wherein at least part of the protein is provided by a caseinate po...
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WO/2020/079608A1 |
The present invention relates to a chocolate matrix comprising cocoa, ethanol, maltitol and at least one plant derivative selected from the group consisting of: curcumin and resveratrol, a nutraceutical product comprising said matrix, a ...
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WO/2020/081550A1 |
The invention provides a nanoemulsion formulation comprising an aqueous phase, an oil phase dispersed in the aqueous phase, and at least one surfactant. The oil phase includes a cannabis oil. The present invention also provides a prepara...
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WO/2020/074548A1 |
A device for dosing a consumable product is characterized by a heating block (59) having a top side (60) and a bottom side (61), in that the bottom side (61) is designed to be complementary to a portion of the cylinder (11), and in that ...
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WO/2020/067377A1 |
The present invention addresses the problem of blending cacao butter into a non-temper type chocolate containing a laurin-based hard butter and thus providing a chocolate-like food having good taste and flavor and high resistance against...
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WO/2020/064471A1 |
The invention provides a method of manufacturing a plurality of irregularly shaped and/or sized pieces of confectionery material comprising the steps of; a) forming at least one rope of confectionery material; b) applying external pressu...
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WO/2020/065240A1 |
The present invention relates to a method for preparing a food matrix saturated with gas at a pressure above atmospheric pressure comprising the following steps: (a) introducing a deformable food matrix containing a gas phase, at the sta...
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WO/2020/065207A1 |
The invention relates to chocolate products having an increased protein content yet exhibiting an excellent organoleptic quality, in particular without sandy or pasty sensations when tasting. The invention also relates to a method for pr...
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WO/2020/065491A1 |
The present invention relates to a filling composition for a chocolate product, which is essentially free of palm oil or palm oil derivatives, in which the filling comprises a fat fraction, in which the fat fraction comprises at least 35...
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WO/2020/054701A1 |
The present invention addresses the problem of providing an oily food, such as chocolate or cream, which does not require tempering treatment and in which the occurrence of blooming and the like is suppressed even when a large amount of ...
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WO/2020/038540A1 |
The invention relates to a fat- or wax-based food, cosmetic or pharmaceutical foamed product. The invention further relates to an apparatus and to a method for producing such a foamed product.
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WO/2020/038906A1 |
The current invention relates to cacao pod husk powder, obtainable by processing cacao pod husks, comprising at least 50.0 wt% of dietary fiber, wherein at least 7.0 wt% is water soluble dietary fiber and further characterized by an ash ...
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WO/2020/037410A1 |
The present disclosure relates to a cannabis-infused product, comprising an emulsion containing a cannabinoid profile including one or more cannabinoid, wherein the emulsion is a nanoemulsion. The disclosure also relates to methods of ma...
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WO/2020/037409A1 |
The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for extending ...
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WO/2020/038905A1 |
The present invention relates to a method for optimizing the full utilization of cacao pod husks comprising the steps of debacterizing the pod surface and opening cacao the pods, separating the cacao pod husks from, cacao pulp, cacao pla...
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WO/2020/037408A1 |
The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for controllin...
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WO/2020/038898A1 |
The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material an...
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WO/2020/033310A1 |
An additive manufacturing system may include a build surface, one or more laser energy sources, and an optics assembly. Exposure of a layer of material on the build surface to laser energy from the optics assembly melts at least a portio...
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WO/2020/031539A1 |
In the chocolate seeding method with the use of a seeding agent containing stable crystals of BOB, there is a problem that the automatic restoration maximum temperature of a chocolate can be improved with an increase in the addition amou...
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WO/2020/032174A1 |
The purpose of the present invention is to provide a novel cacao polyphenol-containing composition for suppressing an increase in blood pressure. According to the present invention, provided is a cacao polyphenol-containing composition f...
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WO/2020/025555A1 |
A fat composition comprises: from 48% to 58°/o by weight of lauric acid (C12:0); from 5% to 15% by weight palmitic acid (C16:0); from 5% to 20% by weight stearic acid (C18:0); and a weight ratio of stearic acid (C18:0) to palmitic acid ...
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WO/2020/027746A2 |
The invention relates to a filled chocolate with whole cherry particles and fluid fruit syrup and production method thereof. Main feature of the invention is that it is a production method enabling the cherry particle to hold within the ...
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WO/2020/022337A1 |
The present invention addresses the problem of providing a chocolate-like food that has a reduced trans fatty acid content, has good compatibility with cocoa butter and good bloom resistance, and melts in the mouth. This chocolate-like f...
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