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WO/2019/177071A1 |
[Problem] To provide a food product which enables training of tongue muscles regardless of place and time, and a method for using the same. [Solution] This tongue muscle training food product comprises a sheet-shaped food product formed ...
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WO/2019/172174A1 |
[Problem] To provide a novel RAGE signaling inhibitor. [Solution] This RAGE signaling inhibitor contains, as an active ingredient, an extract from one or more plants selected from the plant group consisting of Geumjaponicum Thunb., Salvi...
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WO/2019/168594A1 |
Disclosed herein are gelatin-free confectionery compositions comprising (i) a prebiotic composition comprising a first prebiotic ingredient and a second prebiotic ingredient different from the first prebiotic ingredient; and (ii) a third...
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WO/2019/166963A2 |
Disclosed is the process for preparation of a multicoloured hard candy with at least one white portion, not containing titanium dioxide.
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WO/2019/168915A1 |
A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non- sucrose carbohydrate syrup from a first applicator and a sucrose syrup f...
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WO/2019/163965A1 |
The present invention provides a starch with high dietary fiber content that does not deteriorate texture or taste when added to a food. Provided is a phosphoric acid crosslinked starch obtained by subjecting a starting starch material t...
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WO/2019/163148A1 |
The purpose of the present invention is to provide a snack having a texture that accords with consumer preferences and a method for producing a snack without using any oil so as to accord with consumer health trends. To this end, a raw m...
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WO/2019/160945A1 |
Confectionery compositions which comprise stevia leaves for use in confectionery products are disclosed. In certain non-limiting embodiments of the disclosed formulations, the confectionery composition containing stevia leaves exhibits l...
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WO/2019/156622A1 |
An apparatus for preparing a food product, and a method of preparing a food product are provided, the apparatus comprising, a housing defining an interior space for accommodating food preparation equipment; one or more preparation statio...
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WO/2019/154786A1 |
The present invention relates to a solid isomalt composition, which comprises 6-O-alpha-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-alpha-D-glucopyranosyl-D-mannitol (1,1-GPM) and the additional glycosylated isomalt components 1-O-(6'-...
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WO/2019/154784A1 |
The present invention relates to a liquid isomalt composition, which comprises 6-O-alpha-D-glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-alpha-D-glucopyranosyl-D-mannitol (1,1-GPM) and the additional glycosylated isomalt components 1-O-(6'...
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WO/2019/152833A1 |
A system and method for applying a reduced sugar coating to a food product is provided using a natural whitening system. The methods include preparing a foam and then maintaining that foam through a spray nozzle to coat a food product wi...
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WO/2019/145263A1 |
The invention relates to a confectionery at least partly made of a confectionery compound. The confectionery compound contains a) polydextrose and b) at least one dextrin. The invention additionally relates to an additional confectionery...
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WO/2019/143084A1 |
The present invention relates to a chocolate hardtack manufacturing apparatus comprising: a pair of infinite tracks rotating in opposite directions from each other; a plurality of first half trays and a plurality of second half trays pro...
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WO/2019/132656A1 |
Apparatus (1) for coating a food product (10) with a batter, comprising a frame in which an endless conveyor belt (15, 15') is mounted, the endless conveyor belt having a transport run (15) to advance a food product (10) from an entry se...
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WO/2019/125171A1 |
The present invention relates to a filled chewy sugarfree confectionary product comprising erythritol, maltitol, a fat and a hydrocolloid, wherein the erythritol content is in the range of 30 80 wt% of the total dry weight of the product...
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WO/2019/124075A1 |
The present invention provides a method for concentrating a cyclolanostane compound or a lophenol compound in aloe powder. In the present invention, the aloe powder is produced by dipping aloe mesophyll in hot water, and drying and pulve...
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WO/2019/120593A1 |
The invention relates to a food composition comprising a core component and a shell, wherein the shell comprises a carbohydrate matrix in which at least one aromatic substance is enclosed, and said carbohydrate matrix comprises at least ...
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WO/2019/122135A1 |
A method for the manufacture of a whipped cream composition is disclosed. It comprises the steps of: preparing a cream composition comprising between 15 wt% and 40 wt% of fat by mixing a milk-based component, a cream component, an option...
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WO/2019/115733A1 |
It relates to a food-grade coated particle comprising: a) a core that comprises a (C4-C12)polycarboxylic acid; and b) a coating that comprises: (i) an alkali metal salt of a (C4-C12)polycarboxylic acid wherein at least one carboxylic gro...
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WO/2019/118133A1 |
An apparatus for consuming a freezable substance is disclosed. The apparatus can comprise a squeezable chamber configured to store a liquid. The apparatus can comprise a flange coupled to or formed with the squeezable chamber, the flange...
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WO/2019/109931A1 |
An oil and fat composition for a filling or sauce, optionally containing an emulsifier, and having the following features: (1) a solid fat content ≥ 8% at 10°C; (2) a solid fat content ≥ 2% at 20°C; and (3) a solid fat content ≥ ...
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WO/2019/108075A1 |
A sesame dragee consisting of a core, constituted by a single sesame flake having dimensions of 3.5(±0.5) cm χ 1.8(±0.2) cm χ 0.8(±0.2) cm covered and moistened with chocolate, and its external layer is constituted by a glaze of aca...
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WO/2019/108780A1 |
A cold dessert includes a cold sweetened food and a gelatin-based candy. The cold sweetened food has a temperature from about -75 to about 3 °C. The gelatin-based candy comprises about 36 to about 39 wt. % invert sugar, about 36 to abou...
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WO/2019/100923A1 |
A skin care composition having whitening and anti-aging effects, comprising: concentrated muskmelon powder, acerola cherry powder and concentrated lyophilized powder of olive juice. Experimental results show that the composition of the p...
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WO/2019/102022A1 |
The present invention relates to a composition for coloring food, comprising phosphate particles and calcium carbonate particles, the phosphate being a phosphate approved as a food additive and preferably being tricalcium phosphate. In a...
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WO/2019/094002A1 |
A food product is prepared by drying a marshmallow to provide a marbit having a water activity in the range of 0.1-0.4 in the center of the marbit. The marbit is then heated to provide a toasted marbit (225), with at least one outer surf...
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WO/2019/094745A1 |
The present disclosure is directed to edible organogel compositions that comprise an organogelator and a flavor component, and processes for preparing the organogel compositions. The organogelator is ethyl cellulose or a combination of e...
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WO/2019/088230A1 |
The present invention provides an ostrich antibody-containing composition for treating a bacterial infectious disease, and a method for treating a bacterial infectious disease by using the ostrich antibody. The present invention further ...
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WO/2019/087372A1 |
The present invention provides an ostrich antibody-containing composition for treating a bacterial infectious disease, and a method for treating a bacterial infectious disease by using the ostrich antibody. The present invention further ...
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WO/2019/081398A1 |
The invention relates to a manufacturing process for the production of a lipid-fiber powder. In particularly the invention relates to a process for the production of a lipid-fiber powder having between 40 to 78wt% of oil or fat (by weigh...
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WO/2019/081716A1 |
The present invention relates to the field of confectionery production, particularly to the use of a modular, flexible process and the use thereof in combination with the confectionery cooling step of the present invention.
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WO/2019/082899A1 |
A croquette-like snack obtained by frying, under reduced pressure, a sponge dough containing, at a ratio of 35-100 wt% of the total, a plant protein containing a particulate plant protein and a powdered plant protein at a prescribed rati...
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WO/2019/080990A1 |
Suggested is an aroma composition comprising (a) hesperetin dihydrochalcone or a salt thereof, and (b) high fructose corn syrup (HFCS), providing a high degree of sweetness, but low caloric input.
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WO/2019/082550A1 |
A gummy candy containing a fat/oil, a hydrophobic emulsifier, pyrroloquinoline quinone or a salt thereof, and gelatin.
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WO/2019/078185A1 |
The present invention addresses the problem of providing a cool-sensation imparter composition which contains a novel carboxylic acid derivative based on a carbon skeleton structurally differing from 1-menthol, and which is reduced in un...
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WO/2018/053135A9 |
The present disclosure provides a novel sweetener composition of improved taste of the sweetener (e.g., reduced bitterness and/or astringency, and improved overall sweet quality of the composition); food and beverage products containing ...
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WO/2019/063623A1 |
The invention relates to a particulate acidulant composition comprising 20-70 wt.% malic acid, 3-40 wt.% lactic acid and 0-40 wt.% of food acid selected from citric acid, fumaric acid, adipic acid, tartaric acid and acetic acid and combi...
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WO/2019/063824A1 |
An edible product suitable for use as spreads comprising, based on the total weight of the edible product, from 15 to 80 percentage by weight (wt %) of a glyceride composition, from 20 to 85 wt % of a fat free part comprised in at least ...
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WO/2019/057993A1 |
The invention relates to a method for producing a powdered protein mixture for fortifying foods and to a method for producing a fortifier for fortifying carbohydrate-containing and/or fat-containing foods with protein. The method uses an...
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WO/2019/055626A1 |
The present disclosure is directed to chewy confectionery products. More specifically, the present disclosure is directed to uncoated chewy confectionery products comprising starch as a hydrocolloid, sucrose, and a glucose syrup. The unc...
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WO/2019/046890A1 |
A confectionery item for applying an edible temporary tattoo to a person's tongue, including a release medium and an edible substrate configured to be insertable into the person's mouth, the release medium being securable to the substrat...
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WO/2019/049941A1 |
Provided are: a foodstuff that has a fabricated three-dimensional structure and is provided with a desired outer appearance, mouthfeel, nutrition, etc.; and a method for producing said foodstuff. This foodstuff has a three-dimensional st...
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WO/2019/050494A1 |
The invention relates to a snack food product comprising a thin shell (10) surrounding an inner chamber (12) and baked from dough (16). The snack product further comprising a glazing layer (18) formed from its own material is arranged at...
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WO/2019/046789A1 |
The present disclosure relates to low-sugar, and preferably sugar-free, edible and/or biodegradable materials, and to edible and/or biodegradable vessels for holding foods and liquids for consumption. Specifically, the disclosure relates...
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WO/2019/040604A1 |
A tumble drum 13 for recovering at least some flavoring material dispensed onto food portions 50 processed within the tumble drum 13, the tumble drum 13 having an interior mixing chamber 25, a first set of apertures in a wall 18 of the t...
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WO/2019/035487A1 |
Provided are a lamiaceae family mentha genus plant-derived extract and a method for producing the same, the extract having "p-cymene and terpinolene", the contents of which are maintained at low levels which do not affect flavor, being f...
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WO/2019/029115A1 |
A ginseng sugar for preserving health and tonifying kidney and a preparation method therefor. The ginseng sugar comprises the following components: a ginseng extract, a maca extract, a cordyceps militaris extract, a moringa seed extract,...
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WO/2019/025538A1 |
The invention relates to a treatment station for forming shaped waffle bodies (1) by cutting off connecting webs (2) from a baked assembly (3) that consists of the shaped waffle bodies (1) and the connecting webs (2). The treatment stati...
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WO/2019/025541A1 |
The invention relates to a processing station and assembly for forming moulded wafer elements (1) by cutting off connecting webs (2) from a baked assembly (3) composed of the moulded wafer elements (1) and the connecting webs (2), compri...
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