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WO/2023/096518A1 |
The invention relates to a coffee cream containing two ingredients: soluble coffee and condensed milk. In various embodiments the two ingredients are present in the product according to the invention in the proportion of one part soluble...
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WO/2023/089093A1 |
The present disclosure relates to a coating composition comprising calcium silicate and precipitated calcium carbonate particulate material, a suspension comprising the coating composition and at least one solvent, an article which is at...
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WO/2023/090005A1 |
The present invention pertains to a grain saccharified liquid that has low roughness and excellent liquid-permeability and is expected to exert intestinal regulating effects. More specifically, the present invention pertains to a grain s...
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WO/2023/088499A1 |
A use of shaddock oil in the preparation of a product for protecting the epithelial barrier and repairing damaged functions of pharyngeal mucosa. The shaddock oil can inhibit the external stimulation-induced decrease in the expression of...
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WO/2023/080876A1 |
The invention relates to a consumable antiviral functional food containing chocolate, quercetin, bromelin, fruit puree and fruit pieces. The functional food that is the subject of the invention contains chocolate, quercetin, bromelin, cr...
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WO/2023/080074A1 |
The present invention addresses the problem of providing an oil-in-water emulsion in which the contained amounts of trans fatty acids are sufficiently reduced, but flavors such as a milky sensation or a sensation of richness can be stron...
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WO/2023/074953A1 |
The present invention relates to a kneading apparatus for manufacturing candies, which is capable of effectively kneading a semifinished product for manufacturing candies, comprising: a rotating portion which has an upper surface formed ...
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WO/2023/074955A1 |
The present invention relates to a candy manufacturing apparatus comprising: a base main body including a base body and a pair of side walls provided on both upper sides of the base body; a first transport unit that is provided in the ba...
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WO/2023/074863A1 |
A vanilla bean production method comprising a sterilization step for sterilizing vanilla fruit, an incubation step for storing the sterilized vanilla fruit in an incubated state, a fermentation step for fermenting the incubated vanilla f...
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WO/2023/066328A1 |
Use of Lactobacillus reuteri FN041 in the preparation of a product for preventing and/or treating atopic dermatitis of a target population. The target population is a pregnant woman, a lactating woman and/or a child. The product comprise...
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WO/2023/059869A1 |
Disclosed herein are oral compositions comprising an amino acid and a gelling agent. In certain embodiments, the chewable composition is in the form of a gummy comprising arginine and pectin. Related kits and methods of use are further p...
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WO/2023/058070A1 |
The present invention discloses a method of industrial production and packaging of spun sugar comprising : (a ) obtaining liquefied sugar in a floss head using a commonly available Candy Floss machine, by heating sugar at a temperature o...
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WO/2023/047529A1 |
A coating device control method is provided which can favorably coat a coating target. The control method is for a coating device is provided with a coating tank (25) that comprises a rotatable, cylindrical drum (28A) and a plate-shape...
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WO/2023/047528A1 |
This seal structure for a coating tank comprises: a coating tank (25) having a drum (28A), an underplate (26) closing off an opening in the lower surface of the drum (28A), and a rotatable disk (38A) disposed above the underplate (26) an...
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WO/2023/046148A1 |
A hawthorn polyphenol low-sugar soft candy, the raw materials comprise the following in parts by mass: 58-62 g of hawthorn pulp, 6-8 g of xylitol, 4-5 mg of hawthorn polyphenol, 5.0±0.5 g of gelatin, 0.3±0.1 g of agar, and hawthorn fru...
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WO/2023/044322A1 |
Pectin-based melt-to-make bulk gummy mix is disclosed that is shelf stable and formulated, optionally with flavors and colors, in a bulk mix form that is convenient for the next step in manufacturing individual serving pectin gummies. Th...
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WO/2023/043402A1 |
A method of obtaining a dairy product made from milk or milk by-products, sterilized by heat application and made stable by drying through evaporation of its water and characterized in that; including the process steps of - heating the m...
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WO/2023/044097A1 |
Provided herein are fruit-containing confections comprising an intermediate-moisture fruit present and a binding agent, wherein the intermediate-moisture fruit has a moisture content of about 10 wt% to about 30 wt%, based on the total we...
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WO/2023/041223A1 |
The present invention relates to a metering machine for filling free-flowing media into cavities (28) of a mould (26) that is to be filled. There is provision according to the invention that the metering machine (10) has at least one ind...
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WO/2023/039273A1 |
A product conveying and coating system (2) includes multiple, sequentially arranged conveyor units (7; 55; 80), with at least one conveyor unit (80) being an open belt type. A carrier sheet (18) is placed on a first of the conveyor units...
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WO/2023/036702A1 |
Method for the manufacturing of the solid body as an oral dosage form of a pharmaceutical or a food supplement consisting of a compacted powder formulation or compacted powder blend formulation, according to one of the preceding claims b...
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WO/2023/037927A1 |
The present invention provides a method for producing insect foodstuff, that includes a step A for roasting an insect.
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WO/2023/034053A1 |
A caramel includes water, glycerol, fat, and about 10% by weight or greater of at least one protein source including at least one protein. A method of forming a caramel includes combining water, glycerol, fat, and about 10% by weight or ...
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WO/2023/025935A1 |
The invention relates to a water-based aerated confectionery product and methods of making the same. In particular, the invention relates to stable acidic aqueous mousses comprising aggregated plant-derived protein, such as hydrolysed pe...
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WO/2023/025949A1 |
The present invention relates to a confectionery product comprising a filling cream layer. The present invention relates to a process which can be used for the preparation of such aconfectionery product.
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WO/2023/025934A1 |
The invention relates to a water-based aerated confectionery product and methods of making the same. In particular, the invention relates to stable acidic aqueous mousses comprising aggregated whey protein and sugar. In one aspect, the i...
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WO/2023/018252A1 |
The present application provides a laver snack comprising: seasoned laver; a binder comprising sugars and a gelling agent; and solid supplementary ingredients. In addition, the present application provides a method for preparing a laver ...
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WO/2023/012157A1 |
There is provided a sprinkle comprising a high intensity sweetener, a non-sucrose bulk sweetener and a low digestible carbohydrate polymer, where the non-sucrose bulk sweetener is present in an amount of from 85% to 90 % by weight, where...
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WO/2023/006252A1 |
The present invention relates to an improved coating process using a hydrolyzed and functionalized starch. The present invention also relates to sugar coating compositions comprising such a starch.
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WO/2023/007486A1 |
The present invention discloses an aerated confectionary, comprising: a liquid phase; and a dispersed gaseous phase; wherein said liquid phase comprises: a saccharide - rich plant product; and at least one stabilizer. The invention also ...
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WO/2023/287997A1 |
The present invention is directed to compositions comprising an Ilex paraguariensis leaf extract, and methods of preparing and using the compositions. The compositions provide the benefits of drinking yerba mate beverages and avoid risks...
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WO/2023/287469A1 |
The disclosure provides a method for cooling an object using a jelly ice cube, the method includes providing a chilled or frozen jelly ice cube (JIC), which JIC is an optionally cross-linked protein hydrogel; and contacting the object wi...
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WO/2023/281444A1 |
Gummy dosage forms and methods of making and using the same are provided. Such dosage forms can have multiple components including center and outer portions in which at least one portion comprises one or more therapeutic ingredients. The...
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WO/2023/281403A1 |
A description is given of an apparatus (10) for making a confectionery product (1) comprising a chewing gum having the shape of an irregular pentagon with rounded corners and sides of elliptical or semi-elliptical shape, the apparatus co...
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WO/2023/274147A1 |
The present invention relates to the field of foods, and provides a snack food. The snack food comprises a bar-like body and a food portion wrapped at one end of the bar-like body; the food portion comprises at least one of chopped nuts,...
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WO/2022/269247A1 |
There is herein described a demoulding apparatus and dislodging apparatus for demoulding (i.e. removing) a moulded product with a soft and/or elastic consistency from a cavity in a mould. In particular, there is described a demoulding ap...
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WO/2022/261764A1 |
A pH-stabilizing agent for a high-methoxyl pectin-based gummy composition isprovided, wherein the pH-stabilizing agent comprises: a buffering agent comprisingmonosodium malate, monopotassium malate, or a mixture thereof; and a food-safea...
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WO/2022/261744A1 |
Kombucha tea faces many challenges concerning its use for its health benefits, such as standardization, as well as the determination of a specific dosage form appropriate to the intended use. Kombucha tea, as a fermented, alcohol-contain...
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WO/2022/266632A1 |
The present disclosure provides a viscous composition, a food composition, and preparation method and use thereof, and relates to the technical field of food formula. The viscous composition includes (A) an oil of less than about 38% by ...
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WO/2022/265496A1 |
Described is a ready to eat food product on a support member, comprising a cured edible mass having a resilient texture and being shape stable at a serving temperature of at least 40°C, the support member comprising a core terminal sect...
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WO/2022/266523A1 |
A gummy composition, comprising a semi-solid chewable base comprising a gum composition, a gelling composition, and a bonding composition, wherein the gelling composition comprises a protein-based gelling agent, a carbohydrate-based gell...
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WO/2022/265569A1 |
The present invention relates to a vegetable fat composition for edible applications wherein in said vegetable fat composition the: sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty ...
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WO/2022/255815A1 |
The present invention relates to a food for providing sound, and a sound provision method thereof, and, more specifically, to a food for providing sound, and a sound provision method thereof, the food having a carbonated candy, which pro...
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WO/2022/256735A1 |
This present disclosure provides reliable methods and apparatus for delivering a pharmaceutical active ingredient to a food product that is produced in a batch process. In one example, the active pharmaceutical ingredient is added after ...
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WO/2022/251709A1 |
Various aspects of this disclosure relate to excipients comprising a solid phase and a liquid phase, wherein the solid phase has a surface-area-to-volume ratio of at least 500 per meter, which improves the bioavailability and pharmacokin...
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WO/2022/243747A1 |
Disclosed herein is an encapsulated flavor delivery system of dried spherical gelatin beads, each in the form of a continuous gelled matrix formed by an uncross-linked gelatin and a filler, where the matrix surrounds a plurality of dropl...
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WO/2022/242042A1 |
The present application relates to the technical field of bone conduction, and in particular to a sound production rod assembly. The present application aims to solve the problem of low utilization rate of a bone conduction lollipop. In ...
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WO/2022/238012A1 |
The invention relates to a product carrier for transporting food products, in particular chocolate products, in a transporting apparatus, and also relates to a transporting apparatus. The product carrier (1) has an upper side (2), for pl...
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WO/2022/240648A1 |
A confectionary that contains 3.0% to 3.5% of a short fiber length cellulose is described. The confectionary maintains a good opacity and texture after heating and good visual and textural stability over shelflife or at least one freeze/...
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WO/2022/234464A1 |
Disclosed is a confectionery product consisting of a single- or multilayer tablet containing one or more active ingredients liable to cause browning of the product as an undesirable side effect, and an amount of lactic acid able to preve...
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