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8186results about "Cocoa" patented technology

Rapid prototyping and fabrication method for 3-D food objects

InactiveUS6280785B1Versatile and Realistic Rapid PrototypingRapid productionLayered productsConfectioneryFree formControl signal
A freeform fabrication method for making a three-dimensional food object from a design created on a computer, including: (a) providing a support member by which the object is supported while being constructed; (b) operating a material dispensing head for dispensing a continuous or intermittent strand of food composition in a fluent state; this food composition including a liquid ingredient and a primary body-building food material and the dispensed food composition having a rigidity and strength sufficient for permitting the food composition to be built up layer by layer into a three-dimensional shape in a non-solid state; and (c) operating control devices for generating control signals in response to coordinates of the object design and controlling the position of the dispensing head relative to the support member in response to the control signals to control dispensing of the food composition to construct a 3-D shape of this object. The method optionally includes an additional step of applying a heat treatment to the 3-D shape after this 3-D shape is constructed. This method can be used to form an intricate shape of a cake mix, which is then baked in an oven. It can also be used to form a custom-designed decorative shape on the top surface of a pre-made cake.

Device for the generative manufacturing of three-dimensional components

ActiveUS20130108726A1Efficient and cost-effective operationEfficiently formedManufacturing platforms/substratesConfectioneryEngineeringMonochrome
The invention relates to a device for producing products having individual geometries, comprising a substrate carrier device, a material application device for applying material, preferably above the substrate carrier device, which material application device can be moved relative to the substrate carrier device, and a control device which is coupled to the material application device for signaling. According to the invention, the material application device is coupled to an input interface for signaling and for selection of a first or a second application mode, the control device and the application device being designed such as to produce, in the first application mode, a three-dimensional product on the surface of a substrate plate by way of an additive production method, said substrate plate being connected to the substrate carrier device. According to the additive production method, a curable material is applied in consecutive layers, one or more predetermined regions are selectively cured after or during each application of a layer, the predetermined regions being bonded to one or more regions of the underlying layer. The predetermined region(s) is/are predetermined by a cross-section geometry of the product in the respective layer and is/are stored in the control device, and the curable material is applied in a plurality of consecutive layers to produce the three-dimensional product. The control device and the application device are further designed such that in the second mode of application one or more colors are applied to predetermined regions of a print substrate material connected to the substrate carrier device to produce a monochrome or polychrome print.

Multi component controlled release system for oral care, food products, nutraceutical, and beverages

The present invention relates to an improved controlled release system that can encapsulate different flavors, sensory markers, and active ingredients, or combinations of flavors, sensory markers and various active ingredients and release multiple active ingredients in a consecutive manner, one after the other. The controlled delivery system of the present invention is substantially free-flowing powder formed of solid hydrophobic nanospheres that are encapsulated in a moisture sensitive microspheres. The flavors, and active ingredients encapsulated in the hydrophobic nanospheres, in the water sensitive microsphere, or in both the nano and the microsphere. The flavors and active ingredients encapsulated in the nanospheres can be the same or different from those encapsulated in the microspheres. The encapsulation of different flavors or active agents in the various components of the system, such as nanospheres and microspheres, provides flavor transition (change in flavor character) during the use of the products. The controlled release system of the present invention enhances the stability and bioavailability of wide range of flavors, sensory markers, and other active ingredients, prolong their residence time in the oral cavity, control their release characteristics, and prolong the sensation of flavors and other sensory markers in the mouth to provide long lasting organoleptic perception or long lasting mouthfeel. The invention further relates oral care, food products, and beverages comprising the controlled release system of the present invention.
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