Patents
Sitemap › A23 - Foods or foodstuffs; Their treatment, not covered by other classes › A23G - Cocoa; Cocoa products, e.g. chocolate; Substitutes for cocoa or cocoa products; Confectionery; Chewing gum; Ice-cream; Preparation thereof › A23G 1 - Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
Patents for A23G 1 - Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor (8,292)
10/1995
10/04/1995EP0674840A1 Product and process for producing a sucrose-free water-containing milk chocolate
10/04/1995EP0674837A2 Fats having a function of preventing swelling caused by oil absorption and confectionery using the same
10/04/1995EP0674836A2 Plastic fats and chocolate
10/04/1995EP0674480A1 Crystal modifiers for diacetin fats
10/03/1995US5455059 Fat-free toppings and fillings for bakery products
09/1995
09/30/1995CA2144008A1 Product and process for producing water-containing milk chocolate
09/28/1995WO1995025435A1 Process for preparing chocolate
09/28/1995WO1995022906A3 Food composition comprising a chocolate finger or shell and an optionally fermented dairy filling
09/27/1995CN1029816C Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
09/26/1995US5453288 Process of preparing mineral-enriched cacao-nibs
09/20/1995EP0671886A1 Anti-bloom triglyceride compositions.
09/19/1995US5451419 Dried food foam products
09/19/1995US5450786 Conching device
09/13/1995EP0680262A4 Edible spray oil.
09/13/1995EP0670850A1 Method for separating a polydispersed saccharide composition, resulting products and use thereof in food compositions
09/06/1995EP0670327A1 Crystalline maltotetraosyl glucoside, and its production and use
09/05/1995US5447371 Drive unit for operating a machine for producing paste-like and/or fluid-like food products
09/05/1995CA2063042C Elastic mold and method for producing molded product using such mold
08/1995
08/31/1995WO1995022909A1 Nutritional composition
08/31/1995WO1995022906A2 Food composition comprising a chocolate finger or shell and an optionally fermented dairy filling
08/31/1995CA2183434A1 Food composition comprising a chocolate finger or shell and an optionally fermented dairy filling
08/30/1995EP0389560B1 Mold for imprinting moldable food stuffs and method and apparatus for making the mold
08/29/1995US5445843 Chocolate shape retention
08/23/1995EP0667746A1 Reduced fat confectionery products and process
08/22/1995US5443856 Method for producing molded chocolate product having complicated concaved and convexed decorative pattern thereon
08/22/1995CA1336754C Hard-fat substitute suitable for confectionery manufacture
08/16/1995EP0666925A1 Enzymic triglyceride conversion
08/08/1995US5439695 Isothermal preparation of chocolate products
08/02/1995EP0664959A1 Edible fat-containing composition in a substantially solid form for use in a non-frozen aqueous environment
07/1995
07/26/1995EP0664083A1 Low calorie foodstuffs, comprising a mesomorphic phase of surfactants
07/22/1995CA2140687A1 Low calorie foodstuffs, comprising a mesomorphic phase of surfactants
07/19/1995EP0662787A1 Production of confectionery.
07/19/1995EP0662786A1 Process for preparing reduced calorie flavored confectionery compositions using dynamic tempering conditions
07/18/1995US5434278 Synthesis of acetoglyceride fats
07/13/1995WO1995018541A1 Product and process for producing an improved sucrose-free milk chocolate
07/13/1995CA2180959A1 Product and process for producing an improved sucrose-free milk chocolate
07/12/1995EP0662479A2 Non-reducing oligosaccharide with neotrehalose structure, and its production and uses
07/12/1995EP0661934A1 Product and process of making microcrystalline cellulose
07/12/1995EP0661925A1 Heat-resistant chocolate composition and process for the preparation thereof
07/11/1995US5431948 Bloom-inhibiting fat blends
07/11/1995US5431947 Confectionery fat compositions
07/11/1995US5431096 Male pot for cacao and oil seed presses
07/06/1995WO1995017951A1 Conching tool
07/05/1995EP0661003A1 Continuous cooling device for articles in castform such as chocolatemass and the same
07/05/1995EP0661002A1 Form for moulding chocolates or the like suitable for screw transporter
06/1995
06/20/1995US5425957 Encapsulation
06/16/1995CA2137119A1 Non-reducing oligosaccharide with neotrehalose structure, and its production and uses
06/14/1995CN1103551A Anti-bloom triglyceride compositions
06/13/1995US5424091 Blooming resistance
06/13/1995US5424090 Using triglycerides having mono-saturated and di-unsaturated fatty acid residues; mixing with cocoa butter
06/08/1995DE4341316A1 Sterilisation, pre-drying, and drying of raw cocoa beans and cocoa nibs
06/01/1995WO1995014392A1 Healthy fat-containing blends
05/1995
05/30/1995US5419635 Machine for treating chocolate paste and method for producing crumb
05/24/1995EP0654222A1 A method and an apparatus for tempering chocolate-like masses
05/24/1995EP0500869B1 Hydroxypropyl starch hydrolyzate product
05/17/1995EP0653285A1 Coextrusion of multilayered food products
05/17/1995EP0653169A1 Edible composition and a process for its preparation
05/17/1995EP0652714A1 Process for preparing soft centers in food products
05/17/1995CA2135563A1 Method for transporting cocoa beans in loose form
05/16/1995CA1335567C Lipid metabolism promoting agent
05/10/1995EP0651947A1 Reduced calorie cocoa butter substitutes
05/04/1995WO1995011596A1 Thixotropic donut icing
05/02/1995US5411756 Reduced calorie triglyceride mixtures
04/1995
04/27/1995WO1995010946A1 Process for manufacture of reduced fat and reduced calorie chocolate
04/26/1995EP0649597A1 Installation for manufacturing chocolate bars or similar products
04/25/1995US5409728 Confectionary fat composition and method for producing the same
04/25/1995US5409722 Molding in separable molds having different heat conductivities
04/25/1995US5409719 Fat-water emulsion encapsulated within coating
04/19/1995EP0648426A1 Bloom-inhibiting fat blends
04/18/1995US5407695 Containing blend of edible liquid oil and fully hydrogenated oil having some palmitic acid residues replaced by acetic, propionic and/or butyric acid
04/18/1995US5407691 Molding heated chocolate, cooling, screen printing through patterned mesh with different color chocolate
04/16/1995CA2117868A1 Fat-free toppings and fillings for bakery products
04/14/1995CA2132505A1 Bloom-inhibiting fat blends
04/11/1995US5405639 Non-tempering confectionary fat
04/06/1995DE4434888A1 Fettzusammensetzungen für Süßwaren Fat compositions for confectionery
04/05/1995EP0646320A1 Apparatus for filling edible rod-shaped hollow bodies with chocolate
04/04/1995US5403727 Allowing galactosidase to act on solution of lactoneotrehalose
04/04/1995US5403601 Migration-resistant fat composition and nut-flavored filling using said fat composition
04/04/1995US5403396 Tempering and coating plant for different masses, in particular for white and non-white chocolate
03/1995
03/30/1995DE4331739A1 Apparatus for eliminating air inclusions and for greater gloss formation and even heat distribution when tempered mass (chocolate/fat coatings and sugar masses) flows off over the cascade curtain plate
03/28/1995US5401938 Rotary drop former with electrical inductive heater
03/28/1995US5400972 Agglomeration nozzle
03/28/1995CA1334899C Process of refining saccharide crystals during food processing
03/23/1995DE4402643C1 Chocolate product containing puffed rice grains
03/23/1995DE4331903A1 Process for producing cocoa butter substitute from tea seed oil by catalytic hydrogenation and transesterification
03/23/1995CA2132590A1 Method for charging molding material in elastic mold die
03/22/1995EP0643921A1 Method for charging molding material in elastic molding die
03/21/1995US5399550 Physiologically active substance derived or malt and process for the production thereof
03/21/1995CA1334807C Beverage capsules
03/15/1995EP0642308A1 Process of making low calorie nut products
03/08/1995EP0641167A1 Bloom-inhibiting fat blends
03/07/1995US5395635 Heat treatment of colorless cacao beans and drying
03/07/1995US5395629 Ester interchanging hydrogenated vegatable oil and triglyceride; neutralizing, bleaching, deodorizing; fat substitutes
03/02/1995WO1995005751A1 Encapsulated food product for use as sauce base
02/1995
02/28/1995US5393550 Fat substitute
02/28/1995US5393538 Preparation of crumb-flavored milk chocolate
02/23/1995WO1995005355A1 Fatty acid anhydride process
02/22/1995EP0639052A1 Trans-hardened fats with good gloss.
02/21/1995US5391387 Process and apparatus for manufacturing shaped confectionery products
02/21/1995US5391383 Edible spray oil
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