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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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WO/2017/072569A1 |
Provided herein are compositions with enhanced sweetness per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.
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WO/2017/075010A1 |
The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase, and wherein the emulsion has an improved pick-up behaviou...
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WO/2017/073473A1 |
This moringa extract has a benzylglucosinolate content of not less than 6% by mass in terms of extracted dry solid content and is substantially free from alkaloids. The moringa extract, which solves a first problem, is useful in fields s...
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WO/2017/069144A1 |
Provided is a method for producing a puffed confectionery coated with a hard candy, the method comprising: (a) a step for preparing a mixture by mixing a hardy candy and an oil; (b) a step for preparing a crushed mixture by crushing the ...
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WO/2017/067965A1 |
An apparatus (300) for aerating a food product, (200, 300) comprising a housing (10) with an inlet (100) for the food product and an outlet for the aerated food product, and, within the housing (10), first and second pairs (210, 220, 240...
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WO/2017/066158A1 |
An edible topping composition which is pourable at refrigeration and room temperatures. The edible topping composition includes a coconut component (i.e., coconut oil, coconut cream, and/or coconut milk), fat, stabilizer, sweetener, and ...
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WO/2017/062603A1 |
The present invention is direct to an cacao pulp based edible composition in which a cacao pulp base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally s...
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WO/2017/062598A1 |
The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambien...
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WO/2017/062608A1 |
The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition t...
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WO/2017/054772A1 |
The invention relates to the fields of medicines, chemistry, and food products, and specifically relates to a rolling mold combination device, a method using a rolling mold to prepare a freeze-dried excipient, and a product thereof. The ...
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WO/2017/057484A1 |
The present invention relates to a snack comprising ingredients (i) to (iii), the ingredient (i) being grain flour and/or starch, the ingredient (ii) being a hard-to-digest starch, and the ingredient (iii) being hard-to-digest dextrin an...
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WO/2017/059352A1 |
A low calorie, low laxation confection such as chewy candy, hard candy, tableted candy, or gelled candy having acceptable texture, stability, clarity, and flavor delivery that contains a bulk sweetener comprising allulose (psicose). Allu...
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WO/2017/055102A1 |
The invention relates to a chocolate spread or chocolate filling composition comprising one or more of the ingredients selected from hazelnut paste, cocoa butter, cocoa mass, cocoa powder, milk fat, milk powder, vanilla, and lecithin; 2%...
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WO/2017/058739A2 |
The present application discloses long-lasting cooling formulations which comprise at least one cooling agent and are suitable for use in confectionery products. In certain non-limiting embodiments of the disclosed formulations, the cool...
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WO/2017/059005A1 |
A chewing gum includes a xylitol coating applied as multiple layers of a coating syrup. The coating syrup contains a xylitol solution that is the product of xylose hydrogenation and includes impurities such as other sugars or sugar alcoh...
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WO/2017/049328A1 |
According to the invention there is provided a chewable gum composition, which includes a Salvia officinalis plant extract, a Glycyrrhiza glabra plant extract and a carrier for carrying and releasing the plant extracts when chewing the c...
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WO/2017/043961A1 |
The machine (1) for moulding soft confectionery includes a conveyor system (12) arranged for conveying a plurality of trays (2) in a serial succession, a loading unit (14) arranged for loading the trays (2) onto the conveyor system (12),...
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WO/2017/037848A1 |
Provided is a block-type cereal product comprising a gummy material, a fat or oil, cereals and yubeshi flour (roasted rice flour), wherein the content of the yubeshi flour is 3-8 mass% inclusive relative to the total mass of the cereal p...
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WO/2017/032689A1 |
The invention generally relates to a cartridge comprising a gel. The invention further relates to a process for the preparation of an item of confectionery, an item of confectionery, a kit, the use of a cartridge for preparing an item of...
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WO/2017/033850A1 |
Provided is a flavor improving agent for food and beverages that have a powdered green tea flavor, with which the sweetness inherent to powdered green tea and the richness of high-quality powdered green tea can be imparted by adding a sm...
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WO/2017/031154A1 |
A system (10) for manufacturing a comestible is provided including a comestible source (20) and a pair of movable walls (40) downstream of the comestible source (20). The pair of movable walls (40) includes a first movable wall (45) and ...
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WO/2017/029246A1 |
The invention relates to an edible allulose caramel, to a method for the preparation thereof, to its use as well as to foodstuffs and beverages comprising the edible allulose caramel.
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WO/2017/025422A1 |
The present invention relates to an application assembly for applying coating onto confectionary products comprising a housing (5) comprising a product coating void (6) for receiving the confectionery product (9) to be coated, at least o...
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WO/2017/025342A1 |
The subject-matter of the invention is a process for encapsulating one or more substances with a matrix, wherein said process comprises the preparation of a mixture of said matrix in the liquid state with said substance(s), then the soli...
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WO/2017/026470A1 |
[Problem] To provide combination confectionery enabling production of instant heat-puffed patterned confectionery having embossed and debossed patterns transferred from a molding tray by heating, in the molding tray using a microwave ove...
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WO/2017/021431A1 |
The present invention relates to beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes on beverage product, in p...
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WO/2017/021428A1 |
The present invention relates to ready-to-drink beverage products. In particular, the invention is concerned with a protein system induced by controlled aggregation of milk proteins which imparts outstanding sensory attributes and improv...
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WO/2017/021084A1 |
The present invention relates to a protein free caramel composition for frozen confection comprising 15% to 25 wt. % of crystallized sugar, 4% to 9 wt. % of dextrose, 10% to 15 wt. % of non-digestible carbohydrates, and 0% to 0,2 wt. % o...
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WO/2017/024313A1 |
Disclosed are methods for producing steviol glycosides, such as rebaudioside D and rebaudioside M, using engineered yeast. The methods include growing yeast on non-fermentative carbon sources. Other methods include growing yeast on one o...
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WO/2017/018964A1 |
A confectionary product including a body comprised of at least one shape-giving layer, which is made from a pre-prepared berry and/or fruit and/or vegetable mixture with added natural fructose (if necessary) and/or a sugar-containing pro...
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WO/2017/015441A1 |
A comestible containing milk solids and method of its making includes providing a fat phase that has a fat and milk powder, providing a syrup phase that has a sweetener and a solid content between about 72% and about 88% by weight, follo...
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WO/2017/014629A1 |
The present invention relates to a device for applying a fluid or suspension, in particular a food fluid or suspension onto a substrate, comprising a reservoir for the fluid or suspension, means for bunging the fluid or suspension under ...
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WO/2017/012844A1 |
A filling head comprising: a housing having a lower nozzle exit, a first material inlet, a second material inlet and a reciprocatable piston movable within the housing; the piston having a) an outer wall and upper and lower ends; b) a fi...
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WO/2017/010635A1 |
The present invention relates to a method for manufacturing kelp chips, which are made without frying kelp, maintain an unchanged shape, and have a high preference. The method for manufacturing kelp chips of the present invention compris...
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WO/2017/008027A1 |
System (10) for conveying and dispensing material (M) may include a heated supply (12) of the material, one or more heated hoses, a heated dispenser (44), and a pump (26) having a heating device (26a) internal the pump (26a). A pump (26)...
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WO/2017/004437A1 |
The present application discloses long-lasting cooling formulations which comprise at least one cooling agent and are suitable for use in confectionery products. In certain, non-limiting embodiments of the disclosed formulations, the coo...
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WO/2017/001154A1 |
The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of ...
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WO/2017/001234A1 |
The invention relates to a system (1) for producing foods, in particular a chocolate system, comprising at least one treatment station and at least one industrial robot (2, 3), which comprises at least one effector (4) having at least on...
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WO/2016/208637A1 |
The present invention addresses the problem of providing: a chocolate that has the highly contradictory properties of not peeling easily and of drying quickly at an ordinary temperature during coating; and a food using the chocolate. Pro...
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WO/2016/203036A1 |
The invention relates to a candy product in the sense of hard or soft caramels made of a novel candy product material, comprising at least two components (a) and (b) which can have at least one boundary surface between each other in the ...
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WO/2016/199737A1 |
A kit comprising a combination of confectioneries for preparing a confectionery that looks like a food consisting of a dough coating and a filling and a jelly confectionery that looks like a noodle-shaped food, said confectioneries both ...
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WO/2016/198440A1 |
The present invention relates to a glycerin-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (aw) less than 0.5 and comprising a) glycerin in an amount of 10% to ...
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WO/2016/197372A1 |
Provided is a green edible coating comprising Gardenia Blue pigment and beta-carotene. The edible coating has a color shade h of at least 95 at the CIELAB color scale and preferably also has a color value a* of at most -5 at the CIELAB c...
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WO/2016/198659A1 |
A nozzle is provided for an apparatus for depositing a liquid, semi-liquid or semi-solid food product. The nozzle (200) comprises a proximal end (202) and a distal end (204), the distal end (204) having an outlet (208) for depositing the...
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WO/2016/197157A1 |
The invention relates to a sweetener which contains a plurality of natural or synthetic agents having a sweetening power, at least one sugar substitute being selected from the group consisting of erythrite, sorbitol, mannitol, isomalt, m...
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WO/2016/198569A1 |
The present invention is directed to an orange edible coating comprising a mixture of bixin and beta-carotene. The edible coating is preferably used for coating confectionary such as chocolate lentils. The present invention is also direc...
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WO/2016/198570A1 |
The present invention is directed to a bixin form, wherein the bixin is microencapsulated, and preferably whereby the particle size of the inner phase of the bixin form when measured in water by Photon Correlation Spectroscopy (Beckman C...
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WO/2016/195498A1 |
The invention relates to a self-supporting food composition, having a total non-gelatin protein content of 8-15 wt.%, based on the total weight of the composition, at least part of the total non-gelatin protein content being casein, the ...
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