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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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WO/2019/020714A1 |
A non-hydrogenated fat composition comprises greater than 28% by weight stearic acid (C18:0) fatty acid residues; greater than 44% by weight oleic acid (C18:1) fatty acid residues, and less than 10% by weight of palmitic acid (C16) fatty...
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WO/2019/022197A1 |
Provided is a hydrogen gas-containing gummy from which a large amount of hydrogen gas is released in the mouth by increasing the frequency of mastication. This gummy includes a gummy main body having a moisture content of 6-30 mass%, and...
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WO/2019/015734A1 |
The present invention relates to food industry, in particular to confectionery industry and can be used for the production of confectionery products, namely candies having various fillings, preferably chocolate, caramel, jelly, other fil...
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WO/2019/009853A1 |
The invention is a method of producing chocolate eggs in a shell structure comprising a step of supplying a liquid chocolate by means of a depositor (20, 40) to a mold assembly (10) comprising at least one first cavity (12) accessible fr...
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WO/2019/004410A1 |
Provided are: a mochi-like food product having a mochi-like texture at ambient temperatures; ice confectionery; and a production method for ice confectionery. The mochi-like food product according to one embodiment of the present inventi...
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WO/2018/234802A1 |
The present invention relates to a sugar paste substrate with a reduced sugar content comprising fondant, fructooligosaccharides (oligofructose or oligofructan) and starch. The paste can be used in standard sugar paste substrate processe...
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WO/2018/234248A1 |
The present invention relates to new sugar-coated solid forms with irregular shapes, and to a sugar coating method which is particularly useful for the preparation of same.
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WO/2018/229894A1 |
Provided is a confectionary having a grape-like mouthfeel, i.e., a confectionery that contains a solidified gel composition and a collagen casing coating the solidified gel composition and that, through the solidified gel composition hav...
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WO/2018/231802A1 |
Dry mix coatings and mixes for snack crackers are made from pregelatinized waxy cassava and exhibit unique textural properties compared to other starches for example having a less dense, highly facturable, crisper texture than is obtaina...
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WO/2018/224546A1 |
The present invention relates to confectionery products, in particular to confectionery products having a filling comprising porous particles having an amorphous continuous phase. Further aspects of the invention relate to a process for ...
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WO/2018/224786A1 |
The present invention relates to an edible biscuit (1) shaped as a container comprising at least one peripheral wall (3), characterised in that it comprises a plurality of grooves (4) and/or bulges provided at least along the inner and/o...
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WO/2018/222161A2 |
The invention relates to a snack product comprising a steam cooked cake (1) having an housing (10) formed by a recess (14). The snack product further comprising an edible base part (20) is confining a creamy lipid based filling (30) insi...
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WO/2018/222116A1 |
The present invention relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded or delayed, wherein the dough comprises a vegetable fat com...
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WO/2018/216671A1 |
Provided is a candy which comprises (i) at least one component selected from the group consisting of ethyl-3-(p-menthane-3-carboxamido)acetate and monomenthyl succinate and (ii) at least one component selected from the group consisting o...
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WO/2018/212118A1 |
The present invention addresses the problem of providing a binder, a bound and shaped food, and a method for producing the bound and shaped food, and solves this problem by providing: a binder which contains, as active ingredients, pullu...
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WO/2018/206695A1 |
There is described a method for preparing a personalised moulded gummi product comprising the steps of: a) receiving an order for a personalised gummi product, the order generated by a consumer from an input means which allows the consum...
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WO/2018/206470A1 |
Described is a process for preparing an aerated edible food product having inclusions dispersed therein, the process comprising the steps of: a) providing an apparatus for depositing edible inclusions simultaneously with an edible fluid ...
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WO/2018/206471A1 |
Described is a process of preparing a food composition having inclusion(s) dispersed therein in a pre-determined pattern, the process comprising the steps of: (a) determining the average density of inclusion(s); (b) adding the inclusion(...
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WO/2018/204967A1 |
The present disclosure relates to a means of individually displaying or presenting a product, and particularly an edible item, and also to displaying or presenting a plurality of such products in a grouped manner. In one aspect, there is...
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WO/2018/203240A1 |
A coating apparatus (1) and method are disclosed for coating tablets in a rotating drilled container (2) at the outlet of which a rotating annular element (11) operates that is coaxial with the container, in which in an initial transitio...
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WO/2018/203068A1 |
A mould assembly (1) suitable for production of food products, the assembly comprising: two mould parts (2,3), which are hinged together, two rigid elongate members (8), a respective one rigid elongate member extends through a respective...
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WO/2018/203243A1 |
A coating apparatus and method are disclosed for coating tablets with a film, in which the tables transit through a drilled first container where they are coated, then exit the first container and are removed from a rotating element prov...
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WO/2018/197486A1 |
The invention relates to a semi-solid food substitute food containing a base composition (GM) comprising a starch syrup (G), saccharides and at least one gelling agent (GEL), and having a protein content of between 10% by weight and 30% ...
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WO/2018/197493A1 |
The invention relates to an apparatus for aerating a pasty product. The apparatus comprises a housing (1) with an inlet (4) for the pasty product to be aerated and an outlet (5) for the aerated product. The apparatus comprises at least a...
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WO/2018/191764A1 |
Disclosed is a dough material for making an outer casing for a snack product, comprising the following ingredients: - crumbs of a premade baked product; - a fat component; - a liquid component; - emulsifier; - leavening agent, the propor...
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WO/2018/190310A1 |
The present invention addresses the problem of providing: a quality improver which has a proper molecular weight, a proper viscosity and solubility in cold water and can be used advantageously in the fields of foods, cosmetics, quasi dru...
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WO/2018/188902A1 |
The invention relates to a gelatin product with a core component, wherein the core component is partly or completely encased by a gelatin gel. The gelatin gel is made of a homogenous casting compound which contains the following componen...
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WO/2018/178360A1 |
The present invention concerns a method for coating a confectionery centre, comprising : a) a step of coating by application of at least a first sugar alcohol syrup having a rheometer-measured viscosity at 60°C in the range between 1600...
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WO/2018/181692A1 |
The present invention relates to a combined food obtained by combining a glaze with confectionary and pastry ingredients. The purpose of the present invention is to provide: a glaze in which the flavor expression upon entering the mouth ...
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WO/2018/180751A1 |
Provided is a tasty soft candy which is capable of providing a mint-based cooling sensation, and which is characterized by containing, as solids, 2.0-15 wt% of fat and oils and at least 0.2 wt% but less than 3.0 wt% of L-menthol and a de...
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WO/2018/178214A1 |
The present invention relates to a method of preparation of high-protein food products and process for manufacturing a high-protein dry food rehydratable mix comprising high-protein microalgae and high-protein food products comprising mi...
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WO/2018/183237A1 |
Coating compositions comprising lecithin are provided, wherein the compositions are opacifying compositions and lecithin is used in an opacifying layer of a hard panned coating. The coating compositions can be used in a hard panned coati...
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WO/2018/174203A1 |
The present invention addresses the problem of providing a powdery oil or fat composition for confectionery and bread production use, which, when used singly or together with a liquid oil and/or a solid fat, enables the production of a c...
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WO/2018/174713A1 |
The invention relates to the manufacture of foods, in particular to aerated confectionery products, like marshmallow-type products, to foam structuring compositions, and methods for preparing them. Provided is an aerated confectionery pr...
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WO/2018/167025A1 |
The invention relates to a treatment station for forming shaped waffle/wafer bodies (1) by cutting off connecting webs (2) from a baked assembly (3) that consists of the shaped waffle/wafer bodies (1) and the connecting webs (2). The tre...
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WO/2018/167018A1 |
The invention relates to a treatment station for forming shaped waffle/wafer bodies (1) by cutting off connecting webs (2) from a baked assembly (3) that consists of the shaped waffle/wafer bodies (1) and the connecting webs (2). The tre...
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WO/2018/167788A1 |
The present invention relates to non-dairy and/or vegan confectionery products, especially chocolate based products and methods of their preparation.
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WO/2018/167173A1 |
Disclosed is a device for making candy comprising: a first chamber and a piston rod, wherein the first chamber is adapted for receiving a first container containing a sugary gel. The first container having a first end and a second end op...
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WO/2018/160840A1 |
The present disclosure describes a gummy dosage form including honey in an amount of 20% by dry weight or greater; fruit juice concentrate in an amount of 2% by dry weight or greater; a calcium source; one or more hydrating materials; an...
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WO/2018/160144A1 |
Food-safety high plastic piping bag (1) is a product containing unfilled outer / inner surface and non-slip raw material filled middle layer; used for piping-out food or non-food fluids having low viscosity; such as dough, cream, whipped...
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WO/2018/156715A1 |
There is provided a center coated with a hard sugar shell surrounding the center. The hard shell includes one or more first sugar layers, and an additional coating layer over the one or more first sugar layers. Additionally provided is a...
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WO/2018/157119A1 |
The present disclosure describes edible and biodegradable compositions that can be made into utensils. Methods of making the utensils are also provided.
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WO/2018/149974A1 |
The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt.% saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the cha...
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WO/2018/147708A1 |
The present invention relates to a pork processed product containing highly concentrated pork-derived collagen and a manufacturing method for snacks, crackers, and the like, containing the same, wherein tasty and easy-to-eat snacks are m...
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WO/2018/145072A1 |
Disclosed are confectionery products having a dual texture provided by a combination of sanding coating and chewy confectionery core. The confectionery product provides a crunchy texture imparted by a particulate coating and a chewy text...
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WO/2018/138335A1 |
A fat composition comprises: from 55 to 75 % StOSt; from 10 to 25 % POSt; and less than 10 % POP; said percentages being by weight based on total triglycerides present in the composition, and has the following N-values: N35 of less than ...
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WO/2018/139381A1 |
Provided is a soft candy that exhibits an excellent chewability and moldability. Also provided is a soft candy that resists sticking to teeth. Also provided is a soft candy that contains a sugar alcohol, gum arabic, and gelatin, the soft...
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WO/2018/134397A1 |
A novel frozen confection sauce composition comprising from 10 to 18 wt% vegetable fat that is solid at 4°C, from 24 to 32 wt% vegetable fat that is liquid at 4°C, from 5 to 10 wt% nut paste and from 30 to 40 wt% sugar. A novel frozen ...
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