| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426584000 | Containing cocoa or flavored beverage | 28 |
| 20080280007 | Stable Mildly Acidic Alcoholic Milk-and/or Soy Protein-Based Drink - The present invention relates to a stable alcoholic milk and/or soy protein-based drink with a pH in the range from 5.2-6.5, preferably 5.2-6.2, comprising at least one or more milk and/or soy proteins, alcohol and one or more stabilizers. Furthermore, the invention relates to a method for preparing a stable alcoholic milk and/or soy protein-based drink with a pH in the range from 5.2-6.5, comprising as constituents at least one or more milk and/or soy proteins, alcohol and one or more stabilizers, which method comprises the following steps: a) mixing at least a portion of the milk and/or soy proteins and at least a portion of the stabilizers in an aqueous medium to obtain a mixture; b) setting the pH of the mixture to 3.5-4.4; c) homogenizing the mixture obtained in step b) to obtain a homogenate; d) setting the pH of the homogenate to 5.2-6.5; and e) mixing in the alcohol and optionally a residual portion of the milk and/or soy proteins and of the stabilizers during or after one or more of steps a)-d). | 11-13-2008 |
| 20080317928 | Dairy Product and Process - The invention provides a method of making a milk product, the method comprising: (a) combining a casein source, at least one sugar and glycerol monostearate (GMS), to form an intermediate product; and (b) lowering the pH of the intermediate product to below 4.6. | 12-25-2008 |
| 20090238941 | PREBIOTIC CHOCOLATE AND METHOD FOR PRODUCING THE SAME - This invention describes formulations for prebiotic milk and dark chocolates comprising of admixture of cocoa components, milk components, emulsifier, a flavor component and sweetener wherein said sweetener comprising of inulin and isolmalt. Also disclosed herein are the methods for producing said prebiotic milk and dark chocolates. | 09-24-2009 |
| 20090285964 | FIBER-FORTIFIED CHOCOLATE - It has unexpectedly been found that the consumer acceptance of certain chocolate products is increased by the addition of dietary fiber in the form of wheat dextrin to the formulation. In consumer acceptance trials the amount of fiber ranged from about 3 to about 9 percent by weight. In addition to increasing the dietary fiber content of the chocolate, the wheat dextrin decreased the percentage of fat in the product. The fiber-fortified chocolate has particular application as a barrier layer in multi-component confections having layers of significantly different water activities. | 11-19-2009 |
| 20090311409 | Food Compositions, Process for Preparing Food Compositions and Products - The present invention relates to food compositions comprising composition of cocoa and/or derivatives thereof and a fat-substitute protein having a reduced fat content, being preferably light in fat and/or having a reduced caloric value without addition of sugar. The present invention also relates to methods of preparing said food compositions and to products comprising them. | 12-17-2009 |
| 20100021613 | Powdered Dairy Additive and Mixture Designed for Use in a Vending Machine and Vended Consumable Beverage Made Therewith - A soluble, dairy additive designed specifically for use in a vending machine that produces consumable beverages includes or consists of agglomerated dry milk powder formulated specifically for use in the vending machine. The agglomerated dry milk powder consists of dairy ingredients only (e.g., dried milk) and has a scorched particle mass not greater than fifteen milligrams and a particle bulk density in the range of 0.25 g/cc to 0.34 g/cc. The powder may be combined with coffee and/or other ingredients, either prior to being placed in the vending machine or upon demand within the vending machine, to vend a consumable beverage from the vending machine. Accordingly, the agglomerated dry milk powder may be pre-mixed with one or more independent flavoring ingredients, such as coffee, sugar, or cocoa powder, to provide a mixture formulated specifically for use in the vending machine. | 01-28-2010 |
| 20110217443 | Acidified Proteinaceous Beverages and Compositions - Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life. | 09-08-2011 |
| 20110300284 | PROCESS FOR PREPARING CHOCOLATE CRUMB - A process for chocolate crumb manufacture and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding and mixing cocoa mass/liquor to the mixture during and/or after steps (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation; e) drying the mixture so as to form chocolate crumb; and f) forming the chocolate crumb into a plurality of substantially uniformly shaped pieces. The crumb mixture is formed into a plurality of substantially uniformly shaped pieces. In one embodiment the pieces are formed by passing the chocolate crumb through one or more rollers which have one or more depressions adapted to shape the crumb into the pieces. | 12-08-2011 |
| 20110300285 | PROCESS FOR PREPARING CHOCOLATE CRUMB - A process is described for preparing chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and the mixture is modified so that the total solids are present in the range of 75% to 90% of the mixture. During the process of mixing and/or modifying the mixture, cocoa mass/liquor is added to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb. | 12-08-2011 |
| 20110300286 | PROCESS FOR PREPARING CHOCOLATE CRUMB - A process for chocolate crumb manufacture and an apparatus for preparing chocolate crumb. The process for preparing chocolate crumb comprises: a) supplying a milk and sugar mixture, or mixing together milk and sugar, in a reaction vessel; b) evaporating excess liquid from the mixture in the reaction vessel so as to form sweetened condensed milk; c) adding cocoa mass/liquor to the reaction vessel during and/or after steps (a) and/or (b); d) subjecting the mixture in the reaction vessel to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. The process is efficient in that initial evaporation of excess liquid takes place in the same vessel used for mixing and processing the constituents of the crumb. In one embodiment all of the steps a to e take place in a single reaction vessel. | 12-08-2011 |
| 20110300287 | PROCESS FOR PREPARING CHOCOLATE CRUMB - The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixtune; e) drying the mixture at a temperature in the range of 50 to 95° C. for 35 to 200 minutes so as to form chocolate crumb; and f) cooling the chocolate crumb by subjecting it to a temperature which is less than the drying temperature. The drying parameters employed in the process result in superior flavour and texture development of the chocolate crumb. | 12-08-2011 |
| 20110300288 | PROCESS FOR PREPARING CHOCOLATE CRUMB - The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together milk and sugar so as to form a mixture; b) heating the mixture to a temperature in the range of 55-110° C. under a lowered pressure in the range of 18-25 kPa so as to effect evaporation of liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after step (a) and/or step (b); d) subjecting the mixture to conditions effective to bring about sugar crystallisation in the mixture; and e) drying the mixture so as to form chocolate crumb. Evaporation takes place at a reduced temperature and pressure so as to produce a sweetened condensed milk. In one embodiment the milk and sugar mix is evaporated to between 85-88% solids by heating the mixture to between about 85° C. to 95° C. under a lowered pressure of approximately 24 kPa for 30 minutes. | 12-08-2011 |
| 20110305814 | PROCESS FOR PREPARING CHOCOLATE CRUMB - A process is described for the preparation of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture so as to form sweetened condensed milk The sweetened condensed milk is heated to a temperature in the range of 75 to 110° C. for a period of 10 to 60 minutes, and cocoa mass/liquor are added and mixed to sweetened condensed milk to form a mixture. The mixture is then subjected to conditions effective to bring about a sugar crystallisation in the mixture, and dried so as to form chocolate crumb. | 12-15-2011 |
| 20110305815 | PROCESS FOR PREPARING CHOCOLATE CRUMB - A process is described for the production of chocolate crumb. A milk and sugar mixture is provided, or milk and sugar are mixed together so as to form a mixture, and liquid is evaporated from the mixture. During the process of mixing and/or evaporating liquid, cocoa mass/liquor is added and mixed to the mixture. The mixture is then subjected to conditions effective to bring about sugar crystallisation in the mixture, and dried so as to form chocolate crumb. Fat is added after sugar crystallisation. | 12-15-2011 |
| 20120027908 | PROCESS FOR PREPARING CHOCOLATE CRUMB - A process for the manufacture of chocolate crumb and chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture so as to form sweetened condensed milk; c) adding and mixing cocoa mass/liquor to the sweetened condensed; d) subjecting the sweetened condensed milk and cocoa mass/liquor mixture to conditions effective to bring about sugar crystallisation in the mixture; e) drying the mixture so as to form chocolate crumb; and f) seeding the mixture with sugar during and/or between one or more of steps (c) to (e). The mixture is seeded with sugar so as to promote crystallisation prior to and/or during and/or after sugar crystallisation. | 02-02-2012 |
| 20120027909 | PROCESS FOR PREPARING CHOCOLATE CRUMB - The present invention relates to a process for chocolate crumb manufacture and to chocolate crumb and confectionery products made using the process. The process comprises: a) providing a milk and sugar mixture, or mixing together, milk and sugar so as to form a mixture; b) evaporating liquid from the mixture; c) adding cocoa mass/liquor to the mixture during and/or after steps (a) and/or (b); d) effecting sugar crystallisation in the mixture by subjecting the mixture to a temperature in the range of 55 to 1100C, under a lowered pressure in the range of 3.5 to 18 kPa for 10 to 20 minutes; and e) drying the mixture so as to form chocolate crumb. The sugar crystallisation parameters employed in the process result in reduced fouling of equipment and chocolate crumb having superior flavour and texture development. | 02-02-2012 |
| 20120189753 | APPLIANCE FOR PREPARING A CHOCOLATE-BASED BEVERAGE - A process for preparing a beverage comprises: providing a liquid carrier; supplying a flavouring ingredient to the liquid carrier; optionally heating the liquid carrier; and agitating the liquid carrier to promote dissolution and/or dispersion of the flavouring ingredient therein. The flavouring ingredient is supplied in the form of a self-sustaining body ( | 07-26-2012 |
| 20120189754 | ARRANGEMENT FOR MIXING A FLAVOURING INGREDIENT WITH A LIQUID CARRIER - An arrangement ( | 07-26-2012 |
| 20120301592 | Coffee And Creamer Composition - A coffee composition or creamer composition comprising: a) instant coffee and/or a creamer; and b) confectionery particle comprising a chocolate and having a size of at least | 11-29-2012 |
| 20130059060 | CHOCOLATE-LIKE FOOD AND PROCESS FOR PRODUCING THE SAME - Provided are a chocolate-like food, which shows little change in viscosity and sustains stable qualities even when transported and stored in a melted state, and a method for producing the same. A chocolate-like food, which contains a large amount of milk components, can be transported and stored in a melted state by regulating the content of non-crystalline lactose to a specific level or below. Further, a chocolate-like food produced by a simple method, said method comprising adding moisture to a chocolate-like food and then heating the same before the completion of a grain refining step, can be transported and stored in a melted state. | 03-07-2013 |
| 20140037820 | DEVICE FOR PRODUCING AND DISPENSING BEVERAGES MIXED FROM MILK WITH LIQUID FLAVORING AGENTS - A device for producing and dispensing different beverages, which are mixed from milk and different flavoring agents. A mixing chamber ( | 02-06-2014 |
| 20150044351 | METHODS AND COMPOSITIONS FOR MILKSHAKE PREPARATION - The method and dairy base formulation allow a user to prepare a milkshake in more consistent ways, more quickly, and with lower cost than currently available formulations and methods. The dairy base formulation eliminates the need to prepare and store frozen dairy products such as ice cream beforehand. A milkshake can be prepared by blending ice, the dairy base formulation, and a flavor. The resulting milkshake has desirable organoleptic properties. | 02-12-2015 |
| 20150296830 | METHOD FOR OBTAINING BLOOM-RETARDING COMPONENTS FOR CONFECTIONARY PRODUCTS - The invention relates to a method for producing a bloom-retarding component for chocolate and chocolate-like products, the method comprising the step of: | 10-22-2015 |
| 20150313251 | READY TO DRINK DAIRY CHOCOLATE BEVERAGES COMPRISING STABILIZER SYSTEM - Ready to drink dairy chocolate beverages are provided. The beverage can include water, at least one of milk fat or dairy proteins, a cocoa component, and a stabilizing system comprising gellan gum, carrageenan and at least one of carboxymethyl-cellulose, guar gum or tara gum. The beverage can be aseptic and stable in a homogenous state for at least nine months at 4° C., at least six months at 25° C., at least three months at 30° C. and at least one month at 38° C. | 11-05-2015 |
| 20160000123 | READY TO DRINK DAIRY CHOCOLATE BEVERAGES - Ready to drink dairy chocolate beverages are provided. The beverage can include at least one of milk fat or dairy proteins, a cocoa component, and a stabilizing system comprising microcrystalline cellulose, carboxymethyl cellulose and carrageenan. Milk fat can be present in the beverage in an amount from about 0% to about 1.5% of the beverage and can be the only fat in the beverage. Sugar can be present in the beverage in an amount from about 2% to about 4% of the beverage. The beverage can be aseptic and stable in a homogenous state for at least nine months at 4° C., at least three months at 30° C. and at least one month at 38° C. | 01-07-2016 |
| 20160066592 | Coffee And Dairy Liquid Concentrates - Blended fluid concentrates are provided that can be reconstituted into an instant coffee plus dairy beverage using either hot or cold liquids. The blended fluid concentrates include a blend of at least a dairy component, a coffee component, and a stabilizing component to form a shelf-stable pourable liquid. | 03-10-2016 |
| 20160249764 | AUTOMATIC MACHINE FOR PREPARING BEVERAGES, SUCH AS ESPRESSO COFFEE, CAPPUCCINO AND THE LIKE | 09-01-2016 |
| 20170231241 | DAIRY PRODUCT WITH STRAWBERRY | 08-17-2017 |
