3806 ⎘
Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor; Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support Composite products, e.g. layered laminated , coated, filled
Sub-classes:METHODS OF PROCESSING CHOCOLATE COVERED FROZEN FOOD PRODUCTS
#2LIQUID CENTER-FILLED COMPOSITION, PREPARATION METHOD AND USE THEREOF
#3NON-BLOOM COMESTIBLE PRODUCT
#4METHODS OF PROCESSING PEANUT BUTTER COVERED FROZEN FOOD PRODUCTS
#5EDIBLE PRIMER LAYER
#6OILY FOOD FOR COATING AND METHOD FOR PRODUCING THE SAME, COMPOSITE FOOD AND METHOD FOR PRODUCING THE SAME, AND METHOD FOR IMPROVING GLOSS
#7A CONFECTIONERY COMPOSITION
#8FOOD PRODUCT
#9WORK-SAVING IMPROVEMENTS FOR FOOD-PROCESS LINES
#10CHOCOLATE CONFECTION
#11COATED CONFECTIONERY PRODUCT
#12Coated Pita Chip
#13APPARATUS AND METHOD FOR ACOUSTOPHORETIC PRINTING
#14FOOD COMPOSITIONS COMPRISING CACAO POD HUSK
#15FOOD PRODUCT
#16FOOD PRODUCT
#17FOOD PRODUCT
#18SYSTEMS AND METHODS FOR MANUFACTURING API-INFUSED EDIBLES, AND RESULTING EDIBLE PRODUCTS
#19FOOD PRODUCT
#20METHOD OF MANUFACTURING TRANSIENT ELECTRONICS
#21CHOCOLATE COMPOSITION AND METHOD FOR OBTAINING THE SAME
#22COMPOSITIONS FOR COATING CHOCOLATE
#23A NON-BAKED FOOD PRODUCT COMPRISING A CHOCOLATE NOUGAT COMPOSITION
#24HEAT RESISTANT CHOCOLATE
#25METHOD FOR COATING A COMPACTED POWDER CAKE, IN PARTICULAR FOR PRODUCING A CAPSULE CONTAINING BEVERAGE POWER
#26FOOD PRODUCT
#27METHODS OF PROCESSING PEANUT BUTTER COVERED FROZEN FOOD PRODUCTS
#28Chocolate compositions containing ethylcellulose
#29Work-saving improvements for food-process lines
#30CONFECTIONERY COMPOSITION
#31Chocolate-Based Food Composition
#32Nut Butter Composition
#33PH controlled composition
#34METHODS OF COVERING FROZEN FOOD PRODUCTS IN CHOCOLATE
#35FILLING COMPOSITION FOR A CONFECTIONARY PRODUCT
#36METHODS OF PROCESSING CHOCOLATE COVERED FROZEN FOOD PRODUCTS
#37Filling for a bakery or chocolate product
#38METHODS AND SYSTEMS FOR PRODUCTION OF REDUCED FAT CONTINUOUS CONFECTIONS CONTAINING INSOLUBLE DIETARY FIBERS
#39LEGUME-COATED FOOD PRODUCTS
#40TITANIUM FREE OPACIFYING COMPOSITIONS
#41Chocolate confection
#42Apparatus and method for acoustophoretic printing
#43Shelf stable confection
#44Low calorie food compositions
#45EDIBLE COMPOSITION
#46Filling for a bakery or chocolate product
#47NON-BLOOM COMESTIBLE PRODUCT
#48COATED STUFFED PRETZEL AND METHOD OF MAKING A COATED STUFFED PRETZEL FROM AN ALREADY BAKED PRETZEL
#49SELF WARMING CANDY
#50INSTANT SMORES SYSTEM AND METHOD
#51SUGAR COATING PROCESS AND COATED PRODUCT PRODUCED THEREBY
#52Probiotic confection and lipid compositions
#53Chocolate compositions containing ethylcellulose
#54Microencapsulation of active agents
#55COATED STUFFED PRETZEL AND METHOD OF MAKING A COATED STUFFED PRETZEL FROM AN ALREADY BAKED PRETZEL
#56Apparatus and method for acoustophoretic printing
#57Lariat device and method of manufacture
#58Method of making coated pita chip
#59NEW NATURAL COLOR FOR EDIBLE COATINGS
#60Process for producing a confectionery product
#61Low calorie food compositions
#62AN EDIBLE COMPOSITION
#63Edible composition
#64PROTEIN-COATED PRODUCT AND METHOD OF MAKING PROTEIN-COATED PRODUCT
#65Method of printing chocolate structures
#66NEW ORANGE COLOR FOR EDIBLE COATINGS
#67Method of printing 3D tempered chocolate
#68A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT
#69S'MORE HOLDER
#70Method for coating a piece of chocolate and coated piece of chocolate
#71System and method for bottom coating food products
#72NEW COLOR FOR EDIBLE COATINGS
#73DUAL LAYER FROZEN CONFECTION
#74Applicator for applying liquid coatings
#753D FOOD PRINTER
#76A METHOD OF PREVENTING, INHIBITING OR MITIGATING BLOOM IN A FILLED CHOCOLATE PRODUCT
#77Filling for a bakery or chocolate product
#78Assembly of chocolate coated edible material depicting floras replicas
#79Chocolate confectionery preparation method and chocolate confectionery prepared thereby
#80Delivery of active agents using a chocolate vehicle
#81MATERIAL AND FREEZE CASTING AND IMPREGNATION METHOD OF CARBOHYDRATE SCAFFOLDS
#82Probiotic confection and lipid compositions
#83LAYERED CONFECTIONERY MANUFACTURE
#84CONFECTIONERY PRODUCT
#85Confectionery treatment
#86Nutritional Supplement and Method of Administering the Same
#87TEMPERATURE TOLERANT CHOCOLATE
#88MOLD IN PLACE SYSTEM AND METHOD OF MAKING CONFECTIONERY PRODUCTS
#89S'MORE HOLDER
#90Probiotic confection and lipid compositions
#91PROBIOTIC CONFECTION AND LIPID COMPOSITIONS
#92Probiotic confection and lipid compositions
#93Probiotic confection and lipid compositions
#94LOLLIPOP AND MANUFACTURING PROCESS THEREOF
#95System and method for bottom coating food products
#96S'MORE WRAP FOOD PRODUCT
#97BAKED FAT-BASED CONFECTIONERY AND METHOD FOR MANUFACTURING SAME
#98MOLDED FOOD PRODUCT
#99Transparent and transluscent liquid filled candy; process of making thereof; sugar-free liquid edible composition; and use thereof
#100Delivery of active agents using a chocolate vehicle
#101Edible product and method of manufacture
#102Baked goods-like texture without baking
#103Method for producing sweetener compositions and sweetener compositions
#104Baked chocolate confectionery
#105Confectionery having a formed hollow section
#106Marbled surface chocolate product
#107Heat resistant chocolate
#108Printing 3D tempered chocolate
#109HEAT RESISTANT CHOCOLATE
#110COATED COMESTIBLES WITH A CHOCOLATE CORE AND PROCESSES FOR THEIR PREPARATION
#111Edible composition
#112LONG-LIFE BAKERY PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
#113Baked goods-like texture without baking
#114Process for producing a confectionery product
#115FOOD PRODUCT AND METHOD OF MAKING SAME
#116Chocolate, method for producing chocolate-covered food product coated by the same, and method for preventing increase in viscosity of chocolate for coating
#117Candy Bar
#118CHOCOLATE PITA DESSERT
#119CHOCOLATE WITH MILK FAT FRACTIONS
#120System and method for bottom coating food products
#121Confectionery product
#122Confectionery composition comprising a fat system
#123Plant powder-containing white chocolate-impregnated food and method for producing same
#124Method for manufacturing confectionery shells
#125Coated confectionery
#126Method for manufacturing a confectionery shell
#127COATED CHOCOLATE CONFECTION WITH IMPROVED DYE ACCEPTANCE
#128DECORATIVE HOLLOW CHOCOLATE CONFECTION WITH IMPROVED WRITABILITY
#129METHOD, SYSTEM AND APPARATUS FOR MANUFACTURING CUSTOM CHOCOLATE ARTICLES AT RETAIL LOCATION
#130Method for forming impregnated food
#131Printing 3D tempered chocolate
#132METHOD FOR PRODUCING CONFECTIONERY PRODUCTS, AND CONFECTIONERY PRODUCTS
#133Method of making an edible chocolate confectionery
#134FOOD COMPOSITION
#135Confectionery product containing active and/or reactive components and methods of productions thereof
#136PARTICULATE COATING COMPOSITIONS, COATED CONFECTIONERY, AND METHODS OF MAKING THE SAME
#137WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME
#138Decorative Toothpick Mold
#139Complex Confectionery Products
#140Confectionery products with pea proteins
#141FILM COATED CONFECTIONERY PRODUCT
#142Packaged food product and a process for its production
#143MANUFACTURE OF CHOCOLATE PRODUCTS
#144BAKED GOODS-LIKE TEXTURE WITHOUT BAKING
#145Food product with a moulded body
#146Polymer gelation of oils
#147CHOCOLATE COMPOSITIONS CONTAINING ETHYLCELLULOSE
#148Machine for dispensing chocolate clusters
#149Confectionery Composition
#150Convoluted chocolate product with regions of weakness and process for preparation thereof
#151BERRY DIPPER AND METHOD
#152CONFECTIONERY PRODUCT
#153EDIBLE COMPOSITION
#154Confectionery having a void formed by a forming pin
#155PROCESS FOR ADHERING AN EDIBLE PRINTED IMAGE TO A CHOCOLATE CONFECTION
#156FOOD PRODUCTS WITH IMPROVED TASTE
#157Delivery of active agents using a chocolate vehicle
#158IMPREGNATED FOOD
#159CONFECTIONERY PRODUCT
#160FAT-BASED CONFECTIONERY MATERIAL AND PROCESS FOR PRODUCTION THEREOF
#161Composition comprising calcium carbonate as a white pigment
#162SODA-POP FLAVORED COCOA BUTTER BASED CONFECTION
#163Method For Manufacturing A Multi-Layered Confectionery Shell
#164Moulding of chocolate
#165Probiotic confection and lipid compositions
#166Confectionery and methods of production thereof
#167CENTREFILLED CONFECTIONERY COMPOSITION
#168CONFECTIONERY AND METHODS OF PRODUCTION THEREOF
#169CONFECTIONERY AND METHODS OF PRODUCTION THEREOF
#170APPARATUS AND METHOD OF MAKING CENTER-FILLED CONFECTIONERY PRODUCT
#171COATED CONFECTIONERY PRODUCT
#172PROCESS FOR THE PREPARATION OF CENTRE-FILLED CHOCOLATE PRODUCTS
#173Fruit chocolate
#174CONFECTIONERY PRODUCT
#175COMPOSITE DESSERT AND PROCESS FOR PREPARING THE SAME
#176Food emulsion
#177Spherical core-shell-particle
#178Delivery of active agents using a chocolate vehicle
#179Delivery of active agents using a chocolate vehicle
#180Delivery of active agents using a chocolate vehicle
#181Smore Centers
#182Process for producing a confectionery product
#183Confectionery product
#184Bakery product with white chocolate comprising fibre
#185Method, apparatus and mold for producing a confectionery product
#186Chewable soft capsule having improved ingestion property and method for producing same
#187Confectionery compositions
#188UNCOOKED AND FORTIFIED FOOD COMPOSITION
#189COATED CONFECTIONERY PRODUCTS
#190Chocolate Confectionery Product With Superior Stability
#191SWEET GOODS PRODUCT
#192Method For Treating A Food
#193Confectionery product
#194CENTER-FILLED CONFECTIONERY PRODUCTS
#195Method and apparatus for making centre-filled shaped food products
#196Chocolate With Flavor Cell Received Therein And Method For Making The Same
#197CHEWING GUM AND METHOD FOR MANUFACTURING THE SAME
#198INSTANT BEVERAGE CUBES
#199MOISTURE RESISTANT WAFER
#200Stable, tasty, and attractive gourmet culinary item based upon air-dried and genuine caviar and method of making
#201Beverage Brick and the Method Thereof
#202FAT SOLUBLE FOOD BAR
#203Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin
#204FRUIT-CONTAINING CHOCOLATE OR THE LIKE
#205FIBER-FORTIFIED CHOCOLATE
#206Soybean protein-containing solution and gel
#207CHOCOLATE CONFECTION AND METHOD OF MAKING CHOCOLATE CONFECTIONS
#208Chocolate brittle
#209ANTI-SCUFF COATING FOR CHOCOLATE
#210Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content
#211COLOR-IMPARTING CHOCOLATE COMPOSITIONS AND FOOD ARTICLES MADE THEREFROM
#212COATED COMESTIBLES AND PROCESSES FOR THEIR PREPARATION
#213CHEWING GUM PRODUCTS
#214Confectionery product
#215Method of manufacturing modified release dosage forms
#216CONFECTIONERY COMPOSITIONS INCLUDING MARKINGS FOR DELIVERY OF ACTIVES
#217Process for Producing Food with Multicolored Pattern
#218Method and device for printing color images on chocolate products
#219Process for applying chocolate transfers directly onto rolled fondant
#220Confectionery products and process for obtaining them
#221CONFECTIONERY PRODUCTS COMPRISING A TOOTH-FRIENDLY SWEETENER
#222Method for producing a confectionery product
#223Taste Potentiator Compositions in Oral Delivery Systems
#224Chocolate Coated Spherical Filled Capsules
#225Cultures Encapsulated With Compound Fat Breakfast Cereals Coated With Compound Fat and Methods of Preparation
#226Polymer Composition And Dosage Forms Comprising The Same
#227METHOD, SYSTEM AND APPARATUS FOR MANUFACTURING CUSTOM CHOCOLATE ARTICLES AT RETAIL LOCATION
#228Process for Obtaining a Soft White Milk-Based Coating and Coating So Obtained
#229EDUCATIONAL BODY PART LEARNING KIT
#230Heat Resistant Confectionery
#231Bars and Confectioneries Containing Cocoa Solids Having A High Cocoa Polyphenol Content and Sterol/Stanol Esters and Processes for Their Preparation
#232Process For Making Foodstuff Products, and a Foodstuff Product Thus Made
#233Aerated Confection Containing Particulate Material And Method Of Making Same
#234APPARATUS AND METHOD OF MAKING CENTER-FILLED CONFECTIONERY PRODUCT
#235Cultures Encapsulated With Chocolate Food Products Coated With Chocolate And Method Of Preparation
#236FILLED CONFECTIONERY PRODUCTS
#237Apparatus for producing center-filled confectionery
#238Process for preparing a sugar coating on an irregular shaped confection
#239Pressed Agglomerates Suitable for Consumption
#240Dissolving element
#241Delivery of active agents using a chocolate vehicle
#242Delivery of active agents using a chocolate vehicle
#243Manufacture of Chocolate Products
#244DECORATIVE CONFECTIONERY AND METHOD FOR PRODUCING THE SAME
#245Potato chips and other processed potato shapes with chocolate coating
#246Sugar-free confectionery comprising xylitol or erythritol with no cooling effect
#247Coated fat-based confectionery products
#248Apparatus for forming a center-filled confectionery and method
#249CENTER-FILLED CONFECTIONERY PRODUCT AND METHOD
#250Tropicalizing agent, and methods for making and using the same
#251Marbled surface chocolate product
#252Printing on comestible products
#253Multi-modality flavored chewing gum compositions
#254Ink jet printing system
#255Stuffed strawberries
#256Method and apparatus for decorating confectioneries
#257Adherence of temperature-sensitive inclusions on edible lightweight cores
#258Yogurt containing confectionery pieces
#259Polyol coated particles
#260Aerated chocolate with microbubbles for improved stability
#261Product and method for oral administration of nutraceuticals
#262Ink-jet printing on surface modified edibles and products made
#263Aqueous shellac coating agent and production process therefor, and coated food and production process therefor, coated drug and production process therefor, glazing composition for oil-based confectionary, glazing process, and glazed oil-based confectionary using same
#264Chocolate confectionary products and methods of preparing the same
#265Apparatus and process for preparing confectionery having an inclusion therein using forming rolls and a forming pin
#266Runny chocolate souffle dessert
#267Aqueous edible paint composition, method of preparation and kit
#268Modified release dosage forms
#269Sugar-free hard coatings prepared from liquid maltitol comprising DPfraction
#270Methods and formulations for providing gloss coatings to foods and for protecting nuts from rancidity
#271Method for decorating a fruit surface
#272Nutrition bar
#273Tropicalizing agent, and methods for making and using the same
#274Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product
#275Multi component controlled release system for oral care, food products, nutraceutical, and beverages
#276Stable chocolate confection containing one or more sugar shelled inclusions
#277Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation
#278Reducing bar hardness via repositioning of micronutrients within a matrix
#279Candy having a syrup composition dispersed with chocolate
#280Composite dosage forms
#281Nutrition bar
#282Process for making a chocolate food product