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WO/2018/033682A1 |
The present invention relates to jellified confectionery with a reduced sugar content, more particularly a chewy sweet or a hard gum that is low in sugar. The invention also relates to the use of maltooligosaccharides to replace a portio...
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WO/2018/033681A1 |
The subject matter of the present invention is a low-sugar content chewing gum, more particularly, a low-sugar chewing gum or sweet. The invention further relates to the use of malto-oligosaccharides to replace some of the sugar containe...
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WO/2018/024823A1 |
The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: - 15-40 wt.% water; - 30-60 wt.% oil; - 1.5-18 wt.% of cyclodextrin selected from alpha-cyclodextrin, beta-cyclode...
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WO/2018/026255A1 |
The present invention relates to the industry for the manufacture of raw materials for the production of sweets. More specifically, the invention relates to the manufacture of raw materials having a composition that normally comprises su...
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WO/2018/012227A1 |
Provided is a hard candy which has excellent texture and which allows significant reduction in carbohydrates. The hard candy satisfies (A)-(C): (A) the contained amount of water-soluble dietary fibers per solid content is 80 mass% or mor...
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WO/2018/012665A1 |
The present invention relates to a pipe usable as a handle, which is fitted onto a stick and, particularly, to a pipe usable as a handle, which can be used as both a musical instrument and a skewer handle, the pipe comprising: an upper b...
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WO/2018/011213A1 |
The present invention relates to short texture caramel containing bimodal carbohydrates ingredients that combine high molecular weight polysaccharides and at least one monosaccharide.
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WO/2018/002139A1 |
A method for the manufacture of a whipped cream composition is disclosed. It comprises the steps of: providing a heat-treated acidified milk-based ingredient; mixing said ingredient with a cream component, to obtain a cream composition c...
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WO/2017/220679A1 |
In order to apply decorative effects to a multilayered coffee surface, more particularly to a crema, a focused air jet for drawing or writing is contactlessly guided across the surface, wherein the air jet pressure at the action point is...
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WO/2017/216336A1 |
The invention relates to burnt sugar that is stabilized against clouding or precipitation. In an acidic environment, the stabilized burnt sugar according to the invention remains in solution such that the formulation does not become hazy...
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WO/2017/214328A1 |
A dispenser may include a housing defining a compartment for holding a food item. The housing may provide easy handling for dispensing a food item therefrom. The dispenser may also include an actuator for controlling the dispensing of th...
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WO/2017/205300A1 |
A chewing gum for reducing physical and psychological addiction to sugar is disclosed herein. The chewing gum preferably includes an amount of sugar and an amount of sugar substitute capable of satisfying sugar cravings while allowing a ...
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WO/2017/203086A1 |
The present invention relates to a family of compounds derived from 5-bromo-7-azaindole, to which alkyl chains are incorporated in one of the nitrogen atoms to render the compounds soluble in organic solvents, and to which 4-(diphenylami...
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WO/2017/200505A1 |
In particular, the present invention relates to a method of adding cinnamon oil extract to prescriptions of orally acceptable carrier surface coatings of confectionery products especially like jelly, filled gum, filled hard sugar, marshm...
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WO/2017/197202A1 |
The present disclosure relates to, inter alia, a formulation in a package. The formulation comprises one or more active agents and is co-mingled with a whipping agent prior to being filled under pressure into the package. The whipping ag...
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WO/2017/197194A1 |
The present disclosure relates to, inter alia, a formulation in a package, the formulation comprises one or more active agents and is co-mingled with a whipping agent prior to being filled under pressure into the package. The whipping ag...
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WO/2017/197193A1 |
The present disclosure relates to, inter alia, a formulation comprising one or more active agents and one or more thermal stabilizing agents and is co-mingled with a first propellant that is a gas propellant prior to being filled under p...
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WO/2017/193154A1 |
A confectionery product for consumption before, during and/or after physical exercise is described. The confectionery product comprises a hard candy outer portion and a core of chewy candy encapsulated in the hard candy outer portion. Th...
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WO/2017/197195A1 |
The present disclosure relates to, inter alia, a method of making a whipped formulation and the formulation. The method comprises: selecting an amount of a gas propellant co-mingled with one or more active agents. The gas propellant is d...
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WO/2017/187198A1 |
The present invention provides a mouthwash composition comprising a heterogeneous gel, wherein said heterogeneous gel comprises at least two gelling agents and two or more active ingredients, and wherein the composition provides the diff...
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WO/2017/174831A1 |
The invention relates to an attractive composite confectionery item which is based on a sweet with a stick inserted therein, but which also includes another confectionery item connected to same. The invention comprises a sweet with a sti...
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WO/2017/167966A1 |
There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like mater...
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WO/2017/170676A1 |
Provided is a heat-tolerant confectionery having excellent chocolate flavor and a light texture with a crispy crystalline feeling. Provided is a confectionery characterized by including 56 wt% or more of crystalline sugar and 18 wt% or m...
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WO/2017/171670A1 |
The invention is a method for manufacturing Turkish delight comprising the steps of preparing a starch solution comprising starch, fructose and water. Method also comprises the steps of first mixing the solution at 60 to 85°C for 15 to ...
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WO/2017/167965A2 |
There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following p...
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WO/2017/162436A1 |
The invention relates to a method for operating a production system for producing goods made of chocolate or the like in molds (3), in particular made of plastic. According to the invention, said molds (3) are subjected to thermal, mecha...
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WO/2017/157601A1 |
The invention relates to an installation (100) and a method for finishing, particularly garnishing foodstuffs (2), said installation (100) comprising at least one spray device (10) for spraying a food-safe powdered additive material (1) ...
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WO/2017/153039A2 |
The invention relates to a paper profile (1), in particular for a packaging element or a packaging equipment of a food packaging. The paper profile (1) has an elongate form. The paper profile (1) is formed by at least one round or almost...
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WO/2017/150389A1 |
The purpose of the present invention is to provide a technique which, in a starch-containing food composition, improves characteristics at the time of gelling or thickening of the starch (the effect of imparting hardness, elasticity and ...
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WO/2017/144520A1 |
Encapsulated sweeteners and a method for producing same. The invention relates to a composition of encapsulated sweeteners containing 1-40 wt.% of sweetening agents and 60-99 wt.% of vinyl acetate vinyl laurate copolymers, as well as a m...
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WO/2017/144486A1 |
The present invention pertains to a method of preparation of chewy candies comprising branched maltodextrins and crystalline allulose particles in such a way to maintain chewiness, to bring the "body" of the chew, to limit sandiness, to ...
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WO/2017/144485A1 |
The present invention pertains to a method of preparation of chewy candies comprising a ternary composition of allulose, soluble dietary fiber and a poorly soluble polyol in such a way to maintain chewiness, to lower sandiness and to avo...
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WO/2017/146661A1 |
The gathering and placement machine of the invention basically comprises a main body (1) at least one grain attachment assembly (9) and at least one vacuum assembly (10). Within said main body (1), at least one rail (7) enabling movable ...
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WO/2017/142468A1 |
A fast setting edible glue comprising a gum, powdered sugar, glucose, water, and optionally additional additives, the edible glue comprises: gum in an amount of from 2 to 4 % based on the total amount of glue; powdered sugar in an amount...
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WO/2017/136702A1 |
A fill plate for a food patty molding machine according to some embodiments of the disclosure includes a plate having a plurality of spaced apart passageways extending therethrough. The plate has a center cylindrical passageway and a plu...
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WO/2017/129366A1 |
The invention relates to a baked product with a long shelf life with an upper baked part (1), a lower baked part (2), and an intermediate layer (3). The upper baked part (1) has a thickness S1 and has a rectangular shape in plan view. Th...
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WO/2017/125213A1 |
The present invention relates to an aqueous composition in liquid form, which contains oil, milk protein, monosaccharides, disaccharides, and/or oligosaccharides, a hydrocolloid and a hydrophobin. The composition may be aerated, and may ...
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WO/2017/122212A1 |
There is provided a formula for creating a low carbohydrate value sugar fondant comprising: at least 50% by weight Erythritol, up to 30% by weight monosaccharide; and up to 5% by weight gelling agent, the fondant is used for pastry decor...
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WO/2017/121822A1 |
The invention generally relates to a printer. The invention further relates to a process for the preparation of an item of confectionery, an item of confectionery and a use of a printer. The invention relates to a printer comprising as p...
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WO/2017/123916A1 |
Improved confectionary compositions using a reduced salt mixture comprising at least one salt substitute, modified salt or modified salt substitute having at least two different particle sizes which give an acceptable texture, stability,...
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WO/2017/102347A1 |
The present invention relates to a casting compound for the production of gelatin products by casting in solid hollow moulds, comprising a homogenous aqueous solution having the following constituents: 4% to 16% by weight of gelatin havi...
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WO/2017/096447A1 |
The present invention relates to fat substitute preparations used in fillings for making bread and cookies, inter alia, such as ice cream, produced with or to which solid/saturated fats are added, by using preparations based on humectant...
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WO/2017/095774A1 |
Chewing gums and pressed mint products which include plant materials such as leaves and fruit slices adhered on their surface are disclosed. Preferably, the chewing gum or pressed mint piece will have at least one side surface of which a...
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WO/2017/093309A1 |
The present invention relates to amorphous porous particles comprising sugar,a bulking agent and surfactant, having a closed porosity of between 20 to 60%. Further aspects of the invention relate to a food product comprising the amorphou...
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WO/2017/096077A1 |
The presently disclosed subject matter is directed to chocolate compositions containing dry milk chocolate and extraneous flavor compositions that impart a crumb chocolate flavor to a fat-based confectionery. The extraneous flavor compos...
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WO/2017/093302A1 |
The present invention relates to amorphous porous particles comprising sugar,a bulking 940 agent and surfactant, having a closed porosity of between 20 to 60% a sphericity of at least between 0.8 and 1. In a further aspect the present in...
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WO/2017/089877A1 |
An edible foodstuff product piece (12) is enclosed in a wrapper (14) of flexible material. The wrapper (14) is generally opaque but comprises a see-through window (40) in registration with a region (32) of the product piece. The product ...
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WO/2017/082271A1 |
[Problem] To manufacture a foaming member using a low-cost method having little environmental impact, in which the air bubbles in an air-bubble-containing product are enhanced and stability is improved, without imparting viscosity, color...
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WO/2017/081129A1 |
Use of a caramel colorant derived composition comprising the lower Molecular Weight (MW) solid particles of a caramel color product of Class I (E150a), Class II (E150b), Class III (E150c), Class IV (E150d) or a mixture of these Classes f...
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WO/2017/081168A1 |
The invention relates to a device for producing consumable products having an outer shell consisting of a flowable compound, a mould being filled with this compound and a temperature-controlled plunger (2) being dipped into said mould an...
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