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WO/2022/131283A1 |
Provided are a food and drinking water that contain a natural material or an extract thereof, said natural material having physiologic and medicinal effects and thus being capable of preventing infection with multiple viruses and sterili...
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WO/2022/129072A1 |
The present invention relates to a particulate composition having a volume weighted average diameter D4,3 of 20-180 µm and comprising at least 50 wt.% of malate particles, said malate particles comprising at least 70 wt.% of co-crystal ...
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WO/2022/119954A1 |
A semi-solid chewable gel composition, comprising a gelling composition in a sufficient amount to provide a cohesive gelled product, a binding composition comprising a sugar, a sugar alcohol, or a combination thereof, wherein the sugar c...
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WO/2022/117808A1 |
The invention relates to a method for manufacturing a dessert item (1). The method comprises the following consecutive steps: supplying a container (2) with a filling device, the container (2) comprising a bottom (3), a top and a side wa...
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WO/2022/117833A1 |
The present invention relates generally to the field of ingredients used in food. In particular, the present invention relates to coffee flowers. The present invention proposes to use coffee flowers in a dried form as food ingredient. Th...
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WO/2022/111551A1 |
A composition of niedzwetzky's apple and prunus cerasifera having a blood lipid-lowering effect. The weight ratio of niedzwetzky's apple to prunus cerasifera is 1:10-10:1. Animal experiments of zebrafishes and mice show that the composit...
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WO/2022/112549A1 |
A method of predicting a temper level and/or a viscosity of a tempered mass, provided by tempering of a fat-containing, crystallisable mass, for example a chocolate mass, by flowing the mass successively through a temperer comprising an ...
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WO/2022/106314A1 |
The present invention relates to a new formulation, which is a gelled confection, which comprises at least one Human Milk Oligosaccharides (HMOs).
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WO/2022/105280A1 |
A stick feeding device, a furnace end device, a sugar outlet device, and a cotton candy making machine. The stick feeding device comprises a stick storage assembly, a push rod assembly, a clamping assembly, and a candy stick position det...
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WO/2022/109283A1 |
A texture-controlled fiber ingredient containing a viscous soluble fiber and a non- crosslinked acid-reversible gel-forming compound is described. The ingredient can be contacted with a divalent cation solution and combined with a food i...
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WO/2022/106416A1 |
The present invention relates to edible decorative elements (e.g. sprinkles) that comprise human milk oligosaccharides (HMOs). Sprinkles may be colored and can be used to decorate food. They are easy to manufacture. The sprinkles of the ...
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WO/2022/102664A1 |
The present invention pertains to a grain saccharified liquid having a novel composition that is expected to exhibit an antiflatulent effect and regulate the function of the intestines and that has a less coarse texture. More particularl...
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WO/2022/101424A1 |
The present invention relates to a citrus oil extract comprising a reduced amount of oxidative byproduct compounds, wherein the amount of oxidative byproduct compounds is less than 2500ppm. Preferably oxidative byproduct compound is sele...
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WO/2022/100986A1 |
The present invention relates to a new formulation, which is a soft chewy confection for-mulation, which comprises at least one Human Milk Oligosaccharides (HMOs).
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WO/2022/102848A1 |
The present invention relates to diet candy effective in controlling appetite and weight loss, the present invention having both appetite suppression and weight loss effects to control appetite when dieting, by fasting, eating lightly, a...
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WO/2022/104368A1 |
It is herein described a cocoa based coating composition comprising a fat portion, said composition being liquid at room temperature, but rapidly solidifying when in contact with said cold or frozen food products, forming a cocoa coating...
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WO/2022/102382A1 |
The present invention addresses the problem of providing a method for reducing the amount of sweetener used in an oil-based food product by enhancing the sweetness of the sweetener in said oil-based food product. The present invention ...
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WO/2022/097176A1 |
Disclosed herein is a mechanized production line of floodeh (faloudeh) comprising three main sections including, faloodeh ( faloudeh) noodle production section, syrup production section and mixing & flavoring section. To establish the wh...
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WO/2022/090438A1 |
The present invention provides a method for producing a seamless centre filled gummy; wherein the filling comprises at least one active ingredient; the method comprising the steps of: 1) preparing a gelatinous shell composition by a firs...
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WO/2022/084873A1 |
Disclosed is a process for the manufacture of a confectionary product consisting of a tablet characterised by the use of water-soluble ingredients.
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WO/2022/078555A1 |
The invention relates to a packaged popcorn confection (10) comprising: a container (12); a layer (14) of prepared popcorn in the container (12); a coating (16) consisting of a couverture (18) which is flowable when heated and solid when...
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WO/2022/074424A1 |
The present invention relates to a conditioner of doughts for baked and other bakery products, which fully or partially replaces the fat in such products. Furthermore, the present invention relates to the process of producing such a cond...
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WO/2022/075481A1 |
The present invention provides a composition for oral care. This composition for oral care comprises a potato syrup derived from sweet potato or a potato syrup supernatant.
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WO/2022/074419A1 |
The present invention relates to a chewable food product containing one or more components that undergo thermal degradation even at temperatures above 70°C and up to 120°C, in combination with one or more natural elastomers. The invent...
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WO/2022/076194A2 |
Disclosed are hard isomalt compositions and hard isomalt confectionery products having enhanced shelf stability. Further disclosed herein is a packaged plurality of unwrapped hard candy product comprising a container and a plurality of u...
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WO/2022/068391A1 |
A composition capable of dispelling dampness and reducing fat, and a preparation method therefor. The composition comprises by weight: 1 to 20 parts of Poria, 1 to 20 parts of coix seeds, 0.5 to 15 parts of Rhizoma Polygonati, 0.5 to 15 ...
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WO/2022/066765A1 |
An edible drinking vessel sleeve includes a plurality of strips of dough that collectively define a hollow cylindrical or frustoconical body, the body defining a cylinder or frustocone axis, wherein the strips of dough are wrapped about ...
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WO/2022/058754A1 |
A sweetener composition or syrup contains on a dry solids basis 25-30% allulose, 5- 30% glucose, 40-60% fructose, and 0.0-10% other carbohydrates such that the total of allulose, glucose, fructose and other carbohydrates is 100%. The swe...
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WO/2022/060365A1 |
This invention relates to an apparatus for assembling food products.
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WO/2022/053618A1 |
The invention relates to a method for producing a chocolate article (1), comprising the following steps: pouring a liquefied first chocolate mass (2) into a chocolate mold (3), embossing the first chocolate mass (2) in the chocolate mold...
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WO/2022/051165A1 |
A gummy composition including a set emulsification of an oil phase in a water phase, wherein the water phase comprises a structurant, and wherein the gummy composition has a hardness of 150 gForce or greater and a water activity below 0....
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WO/2022/038807A1 |
[Problem] To provide a method and equipment for producing a shortcake in which shortcake production steps are reversed and a package container is used as a production container. [Solution] Provided are a method and equipment for producin...
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WO/2022/026786A1 |
The present invention is directed to non-chewing gum confections and in particular to a confection having at least two textures (dual-textured confectionery). A dualtextured confectionery having a chewy center and a crunchy coating is di...
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WO/2022/019767A1 |
A method and system for producing confectionery, wherein a tray with one or more mould cavities formed in moulding powder, such as starch, is provided. The moulding powder has an initial moisture content. Depositing liquid confectionery ...
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WO/2022/013184A1 |
The invention relates to a method for producing a food, having the step of mixing a food with an oil-in-glycerin emulsion, wherein the oil-in-glycerin emulsion contains 40 to 79.5 wt.% glycerin, 20 to 59.5 wt.% vegetable oil, and 0.5 to ...
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WO/2022/015530A1 |
Fat continuous confections, such a crèmes and crème-type fillings, and methods of making thereof are provided. The fat continuous confections have a high insoluble dietary fiber content and do not include sugar alcohols. The fat contin...
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WO/2022/009650A1 |
Provided is a confectionary mix that contains 20-60 mass% of rice flour containing 40 mass% or more of brown rice flour and 10-50 mass% of modified starch, wherein the modified starch is at least one type selected from the group consisti...
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WO/2022/002434A1 |
The invention relates to the use of a mixture of at least one sweetening agent and at least one chemically unmodified pregelatinized starch to improve the crunchiness of the hard crystalline coating of a sugar-coated product, said starch...
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WO/2022/004595A1 |
The present invention addresses the problem of providing: an ingredient-stuffed soft candy which satisfies all of the texture of an ingredient which is felt during eating, the feeling of integration between the ingredient and a soft cand...
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WO/2021/260403A1 |
A method of making a yogurt-based food product (5) in a container (10) includes: depositing a yogurt body (25) to partially fill the container (10); performing a crusting step wherein a low temperature gaseous coolant is introduced into ...
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WO/2021/262035A1 |
The invention relates to the field of the food industry, more particularly to the confectionery branch thereof, and is intended for the production of various sugar confectionery articles. The method provides a soft sweet having improved ...
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WO/2021/260623A1 |
A hydrolysate product from a vegetal matrix is disclosed, the process for its preparation, and its uses in human and animal diet. This hydrolysate contains a high percentage of pentosans with a low molecular weight that thus offers high ...
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WO/2021/260543A1 |
The present invention relates to a process for fermenting maize germ which comprises using an admixture of lactic bacteria comprising at least one strain selected from Lactobacillus plantarum DSM 33412 and Lactobacillus brevis DSM 33413 ...
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WO/2021/256396A1 |
The present disclosure addresses the problem of developing an inexpensive and simple method for enhancing the flavor of gel-like food. The present disclosure is a gel-like food containing 1-10,000 mass ppm of a polyglycerin condensed r...
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WO/2021/255703A1 |
A fluid mixture, for example, a chocolate-based mixture, is dosed and fed to forming moulds (2) through two cavities (30A)(30B) arranged on diametrically opposite sides of a longitudinal axis (11) and having respective opposite inlets (3...
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WO/2021/257519A1 |
Provided herein is a non-baked food product comprising a nougat composition, wherein the nougat composition comprises: chocolate liquor; cocoa powder; chocolate; and invert sugar. Further provided herein is a process for making said non-...
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WO/2021/255198A1 |
A process of preparing a fat composition comprises the steps of: a) providing a fat, preferably from a single natural source, comprising at least 25% by weight of StOSt triglycerides based on the total glycerides present in the fat, wher...
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WO/2021/245229A1 |
The present invention relates to a food glaze coating composition. The invention also relates to methods of manufacturing food glaze coating compositions, methods of glazing food products, and glazed food products. The present invention ...
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WO/2021/246768A1 |
The present application relates to a dough composition for a confectionary, comprising vegetable proteins, animal proteins, and dietary fibers, and a use thereof.
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WO/2021/243563A1 |
Provided in the present invention are a lollipop capable of producing sound based on bone conduction, and a processing method and system, the lollipop capable of producing sound based on bone conduction comprising a shell, a trigger, a c...
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