3793 ⎘
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor; Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used Cocoa butter substitutes
LIQUID CENTER-FILLED COMPOSITION, PREPARATION METHOD AND USE THEREOF
#2ENZYMATIC PROCESS FOR INCREASING THE SOS TRIGLYCERIDE CONTENT OF A VEGETABLE OIL
#3NON-BLOOM COMESTIBLE PRODUCT
#4CHOCOLATE-LIKE FOOD
#5OIL AND FAT COMPOSITION
#6COCOA BUTTER EQUIVALENT FOR USE AS AN EXTENDER AND OBTAINING PROCESS THEREOF
#7PROCESSED FAT FOOD, AND MANUFACTURING METHOD OF PROCESSED FAT FOOD
#8A NON-TRANS FAT COMPOSITION WITH IMPROVED BLOOM STABILITY, GLOSS, AND MELTDOWN
#9A FAT COMPOSITION COMPRISING A VEGETABLE FAT PHASE WHICH IS FREE FROM PALM OIL AND/OR FRACTIONS THEREOF
#10CHOCOLATE CONSUMABLES PRODUCED FROM CACAO WASTE PRODUCTS
#11FAT FOR IMPROVING CHOCOLATE
#12OIL AND/OR FAT COMPOSITION FOR CHOCOLATE
#13A NON-TRANS AND COCOA BUTTER COMPATIBLE COMPOUND FAT COMPOSITION
#14A CHOCOLATE PRODUCT COMPRISING A MILK ANALOGUE PRODUCT
#15Double Network, Trans-free, and Fat-analogous Emulsion Gels for 3D/4D Printing and Preparation Thereof
#16VEGETABLE FAT COMPOSITION FOR EDIBLE APPLICATIONS WITH IMPROVED TASTE AND MELTDOWN
#17FREEZE-DRIED CHOCOLATE AND PREPARATION PROCESS THEREOF
#18USES OF FAT BLENDS AND EMULSIONS THEREOF
#19A VEGETABLE FAT COMPOSITION COMPRISING C14 FATTY ACIDS AND OTHER SATURATED FATTY ACIDS
#20AN INTERESTERIFIED TRIGLYCERIDE COMPOSITION WITH A LOW AMOUNT OF DIGLYCERIDES
#21OIL AND FAT FOR CHOCOLATE PRODUCTS WHICH IS SUITABLE FOR COMPLEX CONFECTION
#22FAT COMPOSITION SUITABLE AS A COCOA BUTTER EQUIVALENT
#23FAT COMPOSITION SUITABLE AS A COCOA BUTTER EQUIVALENT HAVING A LOW AMOUNT OF DIGLYCERIDES
#24CHOCOLATE COMPOSITIONS
#25Edible Confectionery Ink Composition for 3D-Printing
#26REDUCED SUGAR CHOCOLATE AND METHOD OF MAKING THE SAME
#27FAT COMPOSITIONS COMPRISING Sat2O TRIGLYCERIDES
#28A VEGETABLE FAT COMPOSITION COMPRISING C14 FATTY ACIDS
#29Oily food and producing method thereof
#30Fat composition
#31Fat composition
#32Transesterified fat or oil
#33OPTIMIZED FORMULATION OF ALTERNATIVE CHOCOLATE OF CAROB WITHOUT MILK, WITH OR WITHOUT ADDED SUGAR, GLUTEN-FREE, WITHOUT SOY AND WITH OR WITHOUT FIBERS
#34NON-BLOOM COMESTIBLE PRODUCT
#35Shea based cocoa substitute
#36Transesterified fat or oil
#37Chocolate composition having improved processability, and preparation method therefor
#38NON-HYDROGENATED CHOCOLATE WITH COCOA BUTTER ALTERNATIVE AND PREPARATION METHOD THEREFOR
#39FORMULATION OF FOOD PRODUCT BASED ON GREEN BANANA FLOUR, PRODUCTION PROCESS AND ITS CORRESPONDING END PRODUCT
#40OPTIMIZED FORMULATION OF ALTERNATIVE CHOCOLATE OF CAROB WITHOUT MILK, WITH OR WITHOUT ADDED SUGAR, GLUTEN-FREE, WITHOUT SOY AND WITH OR WITHOUT FIBERS
#41Trans free and low saturated fat cocoa butter alternative
#42Fat composition and fat blend
#43FAT-BASED CONFECTIONERY PRODUCTS
#44CHOCOLATE COMPRISING A TRANSESTERIFIED SHEA OLEIN FRACTION
#45PROCESS FOR PREPARING A CONFECTIONERY INGREDIENT OR PRODUCT
#46PROCESS FOR PRODUCTION OF COCOA BUTTER EQUIVALENT
#47Cocoa butter substitute
#48Oil or fat composition and chocolate
#49Chocolate product and process for producing the same
#50Oil and fat composition that can be used as non-tempering type hard butter
#51Hard butter
#52Fat blend
#53High melting point sunflower fat for confectionary
#54Method of making a heat stable chocolate confectionery product
#55METHOD OF MAKING A REDUCED FAT CHOCOLATE CONFECTIONERY PRODUCT
#56Method of making oil-and-fat
#57CHOCOLATE COMPOSITION
#58Process for making a triglyceride composition
#59Chocolate Containing Vitamin C and Having a Low Glycemic Load
#60Structured food products with low content of saturated and trans unsaturated fats
#61Frozen Confectionery Products
#62Frozen Confectionery and Beverage Products
#63Pharmaceutical composition for topical application
#64Edible fat and oil, process of producing the same, and chocolate containing fat and oil composition
#65OILY FOOD AND METHOD OF PRODUCING THE SAME
#66Food Compositions, Process for Preparing Food Compositions and Products
#67Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content
#68PROCESS FOR PREPARING A HARD BUTTER SUITABLE FOR CHOCOLATE PRODUCTS
#69Chocolate composition
#70Chocolate composition
#71Heat Resistant Confectionery
#72Oily food material
#73Oily Food And Method Of Producing The Same
#74Chocolate products containing amorphous solids and methods of producing same
#75Compositions comprising a cocoa butter component and an animal-derived fat component
#76Pharmaceutical composition for topical application
#77Low-trans fats for confectionery and bakery fat compositions
#78Non-lauric, non-trans, non-temper fat compositions