METHODS OF PROCESSING CHOCOLATE COVERED FROZEN FOOD PRODUCTS

FATS AND OILS COMPOSITION FOR CHOCOLATE AND CHOCOLATE

BLOOM-RETARDING ADDITIVE

FOOD COMPOSITIONS COMPRISING SELENIUM AND COENZYMES

OIL AND/OR FAT FOR GLAZING CHOCOLATE

BLOOM-RETARDING ADDITIVE

FOOD PRODUCT COMPOSITION, AND CHOCOLATE AND MANUFACTURING METHOD THEREFOR

COCOA PLANT CELL CULTURE PROCESSING METHODS AND PRODUCTS OBTAINED BY THE SAME

FAT-BASED CONFECTION COMPOSITIONS COMPRISING CALCIUM CARBONATE

CHOCOLATE CONSUMABLES PRODUCED FROM CACAO WASTE PRODUCTS

A FAT COMPOSITION COMPRISING A VEGETABLE FAT PHASE WHICH IS FREE FROM PALM OIL AND/OR FRACTIONS THEREOF

A VEGETABLE FAT COMPOSITION FOR A CONFECTIONARY SPREAD

NON-TRANS AND NON-TEMPERED OIL AND/OR FAT FOR CHOCOLATES

MILK FAT REPLACER FOR CHOCOLATE OR CHOCOLATE-LIKE PRODUCTS

INSECT PRODUCTION SYSTEMS AND METHODS

OILY FOOD FOR COATING AND METHOD FOR PRODUCING THE SAME, COMPOSITE FOOD AND METHOD FOR PRODUCING THE SAME, AND METHOD FOR IMPROVING GLOSS

CACAO BEAN-DERIVED COMPOSITION

A CHOCOLATE PRODUCT COMPRISING A MILK ANALOGUE PRODUCT

A CHOCOLATE PRODUCT COMPRISING A MILK ANALOGUE PRODUCT

CIRCULAR USE OF FOOD RESIDUES BY MICROBIAL FERMENTATION

CHOCOLATE PRODUCT

CACAO BEAN-DERIVED COMPOSITION

HEALTHY, SHELF-STABLE NUT SPREADS

A vegetable fat composition for edible applications

SEPARATION PROCESS

SUGAR REDUCED CEREAL EXTRACT

NON-LAURIC, NON-TRANS, AND NON-TEMPERING OIL AND/OR FAT FOR CHOCOLATE

CHOCOLATE CONTAINING MEDIUM-CHAIN-BOUND TRIGLYCERIDE

SOLID AVOCADO OIL RICH IN PALMITIC ACID

REDUCED SUGAR MILK CHOCOLATE CONFECTIONERY PRODUCTS AND METHOD FOR MAKING THE SAME

METHOD OF PRODUCING DARK COCOA POWDER

Emulsion and process for making same

Non-dairy crumb and method for its manufacture

METHOD FOR PREPARING A CHOCOLATE PRODUCT

CHOCOLATE MAKING UNITS FOR PREPARING PERSONALIZED CHOCOLATE, AND METHODS OF USING SUCH UNITS

CHOCOLATE COMPOSITION AND METHOD FOR OBTAINING THE SAME

FILLERS FOR CHOCOLATE AND OTHER CONSUMABLES

SYSTEM AND METHOD FOR FEEDBACK-BASED COLLOID PHASE CHANGE CONTROL

EDIBLE MICROBIAL OIL

PLANT-BASED CHOCOLATE

COMPOSITION, CONFECTIONERY PRODUCT AND PROCESS

A NON-BAKED FOOD PRODUCT COMPRISING A CHOCOLATE NOUGAT COMPOSITION

PROCESS OF PREPARING A FAT COMPOSITION

REDUCED EMULSIFIER OR EMULSIFIER-FREE CHOCOLATE

MELTABLE SMOKELESS TOBACCO COMPOSITION

OILY SOLID FOOD

METHOD FOR REDUCING AMOUNT OF SUGAR USED IN CHOCOLATE

REDUCED FAT CHOCOLATE

FAT-BASED COMPOSITIONS

HEAT RESISTANT CHOCOLATE

INTERESTERIFIED COTTONSEED STEARIN AS ALTERNATIVE FAT

PROCESS FOR MAKING OIL-FREE COMPOSITIONS COMPRISING PHOSPHOLIPDS

SYNERGISTIC EFFECTS, AUGMENTING ANTIMICROBAL EFFECTS OF LIPIDS

OILY FOOD MATERIAL FOR COMBINATION USE, AND METHOD FOR PRODUCING SAME

REDUCED SUGAR MILK CHOCOLATE CONFECTIONERY PRODUCTS AND METHOD FOR MAKING THE SAME

COCOA COMPOSITION

COCOA COMPOSITION

COCOA COMPOSITION

CHOCOLATE COMPOSITION

USES OF COCA LEAF OR VALERIAN ROOT TO REDUCE BITTERNESS IN PLANT-BASED FOODS SUCH AS THOSE CONTAINING UNSWEETENED COCOA

OLEAGINOUS CONFECTIONARY AND METHOD FOR MANUFACTURING SAME

Homogeneous fiber product based on bio-oil and/or water and method for their production

HIGH FIBER NUTRITIONAL COMPOSITIONS WITH IMPROVED ORGANOLEPTIC CHARACTERISTICS FOR BETTER DIET MANAGEMENT

METHOD OF MAKING COCOA BUTTER-DERIVED PRODUCTS CONTAINING CANNABINOIDS

Chocolate compositions containing ethylcellulose

Fat Composition

COCOA AND/OR MALT BEVERAGE PRODUCTS

Chocolate for frozen desserts and frozen desserts

Bulk sugar replacer

Product Containing Cocoa and One or More Sweetening Agents, Method For The Production of Such Products, in Particular Chocolate Products or Chocolate-Like Products, Use of Products of Said Type, For Example To Make Chocolate Products or Chocolate Like Products

REDUCED SUGAR CHOCOLATE AND METHOD OF MAKING THE SAME

FOOD COMPOSITIONS WITH MICROALGAL EXTRACTS

Cocoa butter tolerant fat composition

OIL AND FAT COMPOSITION FOR FROZEN DESSERT AND CHOCOLATES FOR FROZEN DESSERT

IMPROVED EDIBLE FAT COMPOSITION

Food product and method of manufacture

Methods to grow then harvest and process insects

DAIRY-FREE CHOCOLATE CONFECTIONS AND METHOD OF MAKING

WATER-CONTAINING CHOCOLATE-LIKE CONFECTIONERY AND METHOD FOR PRODUCING WATER-CONTAINING CHOCOLATE-LIKE CONFECTIONERY

METHODS OF PROCESSING CHOCOLATE COVERED FROZEN FOOD PRODUCTS

CACAO PULP JUICE DRIED POWDER, FOOD PRODUCT IN WHICH SAME IS BLENDED, AND METHODS FOR PRODUCING THESE

Edible oil/fat composition and method for producing same

CHOCOLATE-LIKE PRODUCT AND METHOD FOR PREPARING THE SAME

Method for producing chocolate

Comestible Products

METHODS AND SYSTEMS FOR PRODUCTION OF REDUCED FAT CONTINUOUS CONFECTIONS CONTAINING INSOLUBLE DIETARY FIBERS

FROZEN CONFECTIONERY COMPRISING A COATING COMPOSITION AND PROCESS FOR PRODUCING THE COATING COMPOSITION

PROTEIN-ENRICHED CHOCOLATE, AND METHOD FOR PRODUCING SAME

A SPREADABLE FOOD PRODUCT

NUTRITIONAL SUPPLEMENT TO EASE SIDE EFFECTS OF CANCER TREATMENT THERAPIES

Composition for a formulated oral prebiotic edible composition

LAURIN-BASED HARD BUTTER COMPOSITION AND CHOCOLATE-LIKE FOOD CONTAINING THE SAME

CHOCOLATE-LIKE FOOD

COCOA BUTTER COMPOSITION, AND PROCESS FOR OBTAINING SAME

High fiber nutritional compositions with improved organoleptic characteristics for better diet management

Aerated confectionery material

Bulk sugar replacer

Fatty preparation, a process for making said fatty preparation, and a product containing the same

Process for dry fractionation to obtain a final hard palm oil mid fraction

Shelf stable confection

PROCESS OF CHOCOLATE PRODUCTION

FAT OR OIL COMPOSITION FOR COATING FROZEN DESSERT

COMPOSITION FOR COATING FROZEN CONFECTIONERY AND A PROCESS FOR MANUFACTURING SAME

Food composition

FORMULATION OF WHITE CHOCOLATE WITHOUT MILK, SUGAR-FREE, GLUTEN-FREE, SOY-FREE AND WITH OR WITHOUT FIBERS

Formulation of chocolate with carob and low caffeine and theobromine content, no added sugar, dairy free, gluten free, soy free, and with or without fibers

Porous particles for reducing sugar in food

HYDROCARBON / LIPID - CAROTENOID COMPLEXES

OPTIMIZED FORMULATION OF ALTERNATIVE CHOCOLATE OF CAROB WITHOUT MILK, WITH OR WITHOUT ADDED SUGAR, GLUTEN-FREE, WITHOUT SOY AND WITH OR WITHOUT FIBERS

Method for producing chocolate composition, a chocolate product and a chocolate composition

Meltable smokeless tobacco composition

Oil and fat composition, use thereof and food comprising the same

Oily Confectionery

WHITE CHOCOLATE-LIKE FOOD CONTAINING HIGHLY UNSATURATED FATTY ACID

OIL OR FAT COMPOSITION FOR LAURIC CHOCOLATES, AND CHOCOLATE CONTAINING SAME

Spreadable fat-containing food products

Chocolate-like food containing polyunsaturated fatty acid

Chocolate-like food containing highly unsaturated fatty acid

Food product and method of manufacture

PASTE-LIKE OILY FOODSTUFF

ANTI-BLOOMING COMPOSITION

Fat composition

Oil and fat for suppressing bloom

NON-BLOOM COMESTIBLE PRODUCT

Chocolate composition having improved processability, and preparation method therefor

Chocolate compositions containing ethylcellulose

METHOD OF ENHANCING DEVELOPMENT OF CHOCOLATE FLAVORS AND METHOD OF PRODUCING OIL AND FAT COMPOSITION COMPRISING MALONYLISOFLAVONE GLYCOSIDES

SYNERGISTIC EFFECTS, AUGMENTING ANTIMICROBAL EFFECTS OF LIPIDS

Compositions comprising cocoa butter

SPREADABLE FOOD PRODUCT BASED ON CHOCOLATE AND HAZELNUTS, PROCESS AND PLANT FOR PRODUCING SUCH FOOD PRODUCT

ANHYDROUS FOOD PRODUCT WITH A BASE OF COCOA BUTTER AND DRY PLANT MATERIAL

FORMULATION OF WHITE CHOCOLATE WITHOUT MILK, SUGAR-FREE, GLUTEN-FREE, SOY-FREE AND WITH OR WITHOUT FIBERS

EMULSION AND PROCESS FOR MAKING SAME

CHOCOLATE PRODUCTS AND METHODS OF MAKING THEREOF

PROCESS FOR PRODUCING A SEED SUSPENSION

FAT COMPOSITION FOR LOW-TRANS FAT, NON-TEMPERED CHOCOLATE AND CHOCOLATE

Amorphous porous particles for reducing sugar in food

EMULSION AND PROCESS FOR MAKING SAME

Temperature Tolerant Chocolate Spread or Filling and Method of Preparation

Meltable smokeless tobacco composition

AERATED FAT-BASED PRODUCT AND PREPARATION THEREOF

Formulation of chocolate with carob and low caffeine and theobromine content, no added sugar, dairy free, gluten free, soy free, and with or without fibers

SOLUBLE AGGLOMERATED CHOCOLATE POWDER

A CONFECTONERY PRODUCT

SEED PARTICLE PRODUCT

A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT

One-step method for production of ultra-small lipid structures

Emulsion for reduced fat food products

OILS AND FATS

Aerated confectionery material

All-natural, heat and freeze-thaw stable mayonnaise food product

POWDERED FAT COMPOSITION FOR CHOCOLATE

POWDERED CHOCOLATE

Emulsion and process for making same

EDIBLE PRODUCT COMPRISING FAT CRYSTALS OF COCOA BUTTER AND METHOD FOR MAKING THE SAME

METHODS OF IMPROVING LECITHIN FUNCTIONALITY AND APPLICATIONS THEREOF

PASTE-LIKE OILY FOODSTUFF

Lyotropic composition of carbohydrates in fats, method for obtaining it and application thereof in the preparation of chocolate and substitutes

COMPOSITION, METHOD, USE AND PRODUCT

White chocolate with enhanced properties and methods of making

A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT

HEAT-RESISTANT CHOCOLATE AND METHOD FOR MANUFACTURING THE SAME

EDIBLE FAT COMPOSITION

Delivery of active agents using a chocolate vehicle

Powdered fat/oil composition, food including powdered fat/oil composition, and methods for producing same

Fat composition and fat blend

METHOD FOR MANUFACTURING AERATED CHOCOLATE DOUGH AND METHOD FOR MANUFACTURING BAKED CHOCOLATE

OILS AND FATS-CONTAINING FOOD

CONFECTIONERY PRODUCTION

Composition comprising sophorolipid, physiologically active substance and oil or fat, and method for producing the same

Processes for the preparation of phospholipid-enriched dairy products as neutraceuticals for the formulation of functional foods

IMPROVED VEGETABLE FAT

METHOD FOR MANUFACTURING WATER-CONTAINING HEAT-RESISTANT CHOCOLATE, WATER-CONTAINING HEAT-RESISTANT CHOCOLATE, METHOD FOR SUPPRESSING INCREASE IN VISCOSITY OF WATER-CONTAINING CHOCOLATE MIX, AND METHOD FOR FORMING SACCHARIDE SKELETON IN WATER-CONTAINING HEAT-RESISTANT CHOCOLATE

LAURIC FAT BASED STRUCTURING AGENTS TO REDUCE SATURATED FAT

Heat stable chocolate

FAT CONTAINING POLYUNSATURATED FATTY ACID

OIL AND FAT COMPOSITION FOR NON-TEMPERING-TYPE CHOCOLATE AND OIL AND FAT COMPOSITION FOR TEMPERING-TYPE CHOCOLATE

Highly stable aerated oil-in-water emulsion

INTERESTERIFIED OILS AND FATS, AND OIL BASED FOOD INCLUDING THE INTERESTERIFIED OILS AND FATS

Oil or fat for tempering type chocolate

CHOCOLATE

CHOCOLATE

CHOCOLATE AND HARD BUTTER

CHOCOLATE AND HARD BUTTER

BAKED FAT-BASED CONFECTIONERY AND METHOD FOR MANUFACTURING SAME

PROCESS FOR THE PREPARATION OF A HEAT-RESISTANT CHOCOLATE PREPARATION

METHOD OF MAKING A HEAT STABLE CHOCOLATE CONFECTIONERY PRODUCT

USES OF COCA LEAF OR VALERIAN ROOT TO REDUCE BITTERNESS IN PLANT-BASED FOODS SUCH AS THOSE CONTAINING UNSWEETENED COCOA

Meltable smokeless tobacco composition

Delivery of active agents using a chocolate vehicle

Method for obtaining bloom-retarding components for confectionary products

Confectionery having a formed hollow section

Heat resistant chocolate

HEAT RESISTANT CHOCOLATE

COMBINED CONFECTIONERY

Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating

OIL AND FAT COMPOSITION SUITABLE FOR NON-TEMPERING HARD BUTTER

Chocolate product and process for producing the same

Oil and fat composition that can be used as non-tempering type hard butter

Confectionery composition comprising a fat system

Fiber Enriched Filling Composition for a Chocolate Product

Oil or fat composition, chocolate and combined confectionery

Tropicalizing agent

Eutectic mixtures of esterified propoxylated glycerols with digestible fats

Hard butter

Bloom retarding fat

PROCESS FOR MAKING LOW-CALORIE CONFECTIONARY PRODUCT AND CONFECTIONARY PRODUCT

Eutectic mixtures of esterified propoxylated glycerols with digestible fats

Chocolate or chocolate-like food and method of producing the same

OIL AND FAT COMPOSITION AND METHOD OF PRODUCING THEREOF

LYOTROPIC COMPOSITION OF CARBOHYDRATES IN FATS, METHOD FOR OBTAINING IT AND APPLICATION THEREOF IN THE PREPARATION OF CHOCOLATE AND SUBSTITUTES

Oil-and-fat composition and method for producing the same

High melting point sunflower fat for confectionary

Method of making a heat stable chocolate confectionery product

METHOD OF MAKING A REDUCED FAT CHOCOLATE CONFECTIONERY PRODUCT

DAIRY PRODUCT AND PROCESS

Polymer gelation of oils

CHOCOLATE COMPOSITIONS CONTAINING ETHYLCELLULOSE

Omega-3 Fatty Acid Enriched Shortenings and Nut Butters

PROCESS FOR PREPARING HYPOALLERGENIC AND REDUCED FAT FOODS

Meltable smokeless tobacco composition

Confectionery having a void formed by a forming pin

Delivery of active agents using a chocolate vehicle

CONFECTIONERY PRODUCT

Method of treating impaired mitochondrial function

Oleate ester phytosterol compositions

Process for producing storage-stable seed crystals of cocoa butter and/or of chocolate masses

TASTE-IMPROVING AGENT FOR FOODS AND DRINKS

Low and no trans fat confections

Food emulsion

ORGANIC COMESTIBLE FORMULATION

Delivery of active agents using a chocolate vehicle

Delivery of active agents using a chocolate vehicle

Delivery of active agents using a chocolate vehicle

Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same

OILY FOOD AND METHOD FOR PRODUCING THE SAME

CONFECTIONERY AROMA CONTAINING PRODUCTS

Oil-and-fat composition, process for production of the composition, chocolate, and process for production of the chocolate

Health characteristic non-standardized or standardized high cocoa dark chocolate with improved taste texture, melt, creaminess and reduced bitterness

Meal Replacement and Appetite Control/ Diet System

Process for preparing hard butter

Composition comprising triglycerides

Structured food products with low content of saturated and trans unsaturated fats

Method of producing a fat composition

Organoleptically enhanced white chocolate

PROCESS

Pharmaceutical composition for topical application

FAT FILLING OR CHOCOLATE SUBSTITUTE FOR CEREAL-BASED BAKERY PRODUCTS

OILY FOOD AND METHOD OF PRODUCING THE SAME

Process for preparing hypoallergenic and reduced fat foods

Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin

Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content

FOOD PRODUCTS FOR DIABETICS

CONFECTIONERY AROMA CONTAINING PRODUCTS

PROCESS FOR PREPARING A HARD BUTTER SUITABLE FOR CHOCOLATE PRODUCTS

Edible products with low content of saturated and trans unsaturated fats

Chocolate composition

Edible products with low content of saturated and trans unsaturated fats

Edible Composition as Moisture Barrier and Moisture Resistant Structure

Fruit Infused Vegetable Fat Based Confectionery Product

COCOA INGREDIENTS HAVING ENHANCED LEVELS OF STILBENE COMPOUNDS AND METHODS OF PRODUCING THEM

Chocolate composition

Low-Fat Confectionery Product Being a Water-in-Oil Emulsion

Safe and stable edible material having reinforced concrete-like structure

Low-Fat Confectionery Product

Milk chocolate containing water

Method For Producing Fat and/or Solids From Beans and Compositions Containing Cocoa Polyphenols

Partially Defatted Cocoa Solids Containing Conserved Amounts of Cocoa Polyphenols

Oily food material

Oily Food And Method Of Producing The Same

Anhydrous Resilient Chocolate Chip for Ice Cream Novelty Products

Fat composition

Delivery of active agents using a chocolate vehicle

Delivery of active agents using a chocolate vehicle

Method for Solvent Extracting Cocoa Butter from Cocoa Nibs

DULCE DE LECHE-FLAVORED FAT-BASED CONFECTION, METHOD FOR MAKING THE SAME AND CONFECTIONERY CANDIES MAKING USE OF THE SAME

HYPOCHOLESTEREMIC PREPARATIONS CONTAINING MIXTURES OF PHYTOSTENOL(ESTER)S AND CONJUGATED FATTY ACIDS, AND METHODS OF USING THE SAME

Tropicalizing agent, and methods for making and using the same

Process for preparing hypoallergenic and reduced fat foods

Method of treating obesity

Method of improving cerebral function

Method of treating impaired mitochondrial function

Dry fractionation method for fat

Chocolate for food to be exposed to light

Method for producing particles

Product and method for oral administration of nutraceuticals

Chocolate composition and method for benefiting the cardiovascular system

Pharmaceutical composition for topical application

Use of cryogenic cocoa butter for tempering chocolate

Low and no trans fat confections

Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin

Method for producing fat and/or solids from beans and compositions containing polyphenols

β-glucan-containing fat and oil composition and novel microorganism capable of producing β-glucan

Pharmaceutical compositions for metabolic insufficiencies

Low-trans fats for confectionery and bakery fat compositions

Fat producing method

Non-lauric, non-trans, non-temper fat compositions

Tropicalizing agent, and methods for making and using the same

Oily cake excellent in heat-resistant shape retention and process for producing the same

Method of producing seed crystal suspensions based on melted fat