Class / Patent application number | Description | Number of patent applications / Date published |
426565000 |
Frozen
| 87 |
426569000 |
Beverage or mix
| 16 |
426572000 |
Cream filler, fondant, frosting, icing or confection
| 14 |
426570000 |
Dairy cream or topping
| 11 |
426568000 |
Egg derived | 4 |
20080220142 | Process for Producing an Aerated Granulated Foodstuff, and Corresponding Product and Device - In order to make a granulated substance (G) of an aerated foodstuff, such as granulated meringue, said substance having an outer surface that appears continuous to the naked eye, an alveolar ( | 09-11-2008 |
20110045158 | CONFECTIONERY MERINGUE - A dried confectionery meringue formed from a meringue mixture having a pre-drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at least one monosaccharide. | 02-24-2011 |
20120121787 | AERATED FOOD PRODUCTS - The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active. | 05-17-2012 |
20150010687 | ENCASED SOLID FOOD AND METHOD FOR MANUFACTURING THE SAME - According to the present invention, an encased mousse-form solid food is provided. The encased mousse-form solid food includes a container with an opening, a mousse-form solid body contained inside the container, a viscous liquid contained inside the container and covering a circumference of the mousse-form solid body, and a lid attached to the opening of the container. The mousse-form solid body has a hardness of 1.0×10 | 01-08-2015 |
426571000 |
Marshmellow or chiffon | 4 |
20100297328 | MARSHMALLOW-LIKE AERATED CONFECTIONERY AND METHOD OF PREPARATION THEREOF - The present invention relates to a marshmallow-like aerated confectionery comprising a gelling agent and a non sweetening bulking agent, said bulking agent being in particular a sucrose and/or corn syrup substitute, a savoury flavour and said gelling agent being in particular a combination of gelatin and pectin. | 11-25-2010 |
20120237661 | IMPREGNATED FOOD - An impregnated food in which a porous solid edible material is impregnated with an air-bubble-containing food material achieves a sense of unity between the porous solid edible material and the air-bubble-containing food material, and presents unprecedented light texture and aftertaste. | 09-20-2012 |
20130302499 | METHOD FOR PRODUCING AERATED FOOD PRODUCTS - The present invention relates to aerated food products and a method for their preparation. In particular, the present invention relates to improved aerated confectionery such as marshmallows and marbits and methods of their preparation. | 11-14-2013 |
20140287123 | SUGAR CONFECTIONARY PRODUCT ON THE BASIS OF A GELATIN GEL AND METHOD FOR ITS PRODUCTION - The present invention relates to a sugar confectionary product on the basis of a gelatin gel, comprising approximately 1% to approximately 15% by weight of gelatin, and approximately 20% to approximately 85% by weight of at least one sugar and/or sugar substitute. In order to increase the melting point of the gelatin gel, it is proposed that the sugar confectionary product contains one or more polyphenols. | 09-25-2014 |
Entries |
Document | Title | Date |
20080305234 | AERATED CONFECTIONARY FOAM MARBIT FLAKE - A mass-produced flake comprised of an aerated confectionary foam. The marbit flake is mass-produced from a rope of confectionary foam and subjected to processing steps resulting in the marbit flake having a thickness of less than 0.125 inch and/or a length: thickness aspect ratio in the range of 32:5-48:5. | 12-11-2008 |
20090011105 | Process for generating milk froth from milk powder and milk froth generating device and coffee machine suitable for performing this process - Milk froth generating device for generating milk froth from milk powder ( | 01-08-2009 |
20090208629 | NON-PROTEIN FOAMING COMPOSTITIONS AND METHODS OF MAKING THE SAME - A soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas and less than two percent protein. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the particles are heated and an external pressure exceeding atmospheric pressure is applied to the soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the particles of the foaming composition. | 08-20-2009 |
20090246345 | Foamable Oil-in-Water Emulsion - Disclosed is a foamable oil-in-water emulsion which has excellent feeling in the mouth, meltability in the mouth, and flavor and taste when whipped into a whip cream and also has high emulsion stability and whipping property. The foamable oil-in-water emulsion comprises an oil-and-fat component, a non-fat milk solid and water, in which the content of S2L-type triglyceride (wherein S means stearic acid and palmitic acid and L means linoleic acid) in the oil-and-fat component is 0.8 to 18% and is smaller than 8/900×(X−45) | 10-01-2009 |
20090263555 | HEALTHY AND NUTRITIOUS LOW CALORIE, LOW FAT FOODSTUFFS - A low calorie, low fat food product of a foodstuff and a stable foam. The foam has a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicle cage structure without generating a gel imparting a rubbery texture. The lamellar/vesicular cage structure entraps a substantial portion of the bubbles and liquid matrix therein in a sufficiently compact structure that substantially prevents drainage of the liquid matrix and coalescence and creaming of the bubbles to maintain stability of the foam even when the foam is subjected to heat shock. The food product contains less than 0.5 grams of fat, and provides a caloric density of less than 200 kcal per each 100 ml serving of gas bubble-free liquid matrix. | 10-22-2009 |
20090269455 | PROTEIN-BASED FOOD PRODUCT AND ASSOCIATED PRODUCTION METHOD - The aim of the invention is to obtain a food product, in particular a snack product, which has a favourable nutrient physiology and a crispy, brittle texture, and an associated production method. To achieve this, the food product is substantially devoid of starch and has a foamed structure and the solid content has a protein fraction of at least approximately 25% by weight, at least 65% by weight of the protein fraction consisting of gelatin and/or collagen hydrolysate. | 10-29-2009 |
20100086662 | AERATED FOOD PRODUCTS BEING WARM OR HAVING BEEN HEATED UP AND METHODS FOR PRODUCING THEM - An aerated food product having an overrun of at least 20%, comprising 40-95% water, 5-55% fat, and hydrophobin, wherein the aerated food product has a temperature of at least 50° C. | 04-08-2010 |
20100112179 | AERATED FOOD PRODUCTS BEING WARM CONTAINING SOLUBLE AND/OR INSOLUBLE SOLIDS AND METHODS FOR PRODUCING THEM - An aerated food product having an overrun of at least 20%, comprising 40-97% water, 3-50% soluble and/or insoluble solids and hydrophobin, wherein the aerated food product has a temperature of at least 50° C. | 05-06-2010 |
20100136199 | Cooking Cream - A cooking cream was prepared that is useful for cooking and preferably has a good whipping capability also. The cream comprises about 55 to 93% by weight water, about 5 to 45% by weight fat, about 1 to 10% by weight protein, about 0.5 to 10% by weight starch, and an effective amount of emulsifier. Preferably, the cream also contains an effective amount of stabilizer and an effective amount of buffer. | 06-03-2010 |
20100178410 | Edible Foamable Compositions Comprising Clay Particles - An edible foam composition comprising fat(s), emulsifier(s), water and clay particles (such as Hectorite particles). The edible foam composition can be foamed. It is considered that the clay particles stabilize the three-phase emulsion obtained when the composition is whipped. | 07-15-2010 |
20100209583 | FOAMING SOLUBLE COFFEE POWDER CONTAINING PRESSURIZED GAS - An instant coffee powder comprises dried soluble coffee in the form of particles or granules having internal voids filled with entrapped pressurized gas. Advantageously, when the coffee powder is dissolved in a beverage, the instant coffee powder produces a foam on the top surface of the beverage. | 08-19-2010 |
20100239738 | BEVERAGE CREAMER - The present application describes a creamer composition comprising a mixture of phospholipids. The use of such a creamer composition in a beverage composition delivers mouthfeel benefits during consumption. | 09-23-2010 |
20100239739 | APPARATUS AND METHOD FOR ENHANCING FOOD PRODUCT OVERRUN PRODUCED IN FOOD PROCESSING SYSTEM OR APPARATUS - The invention provides a technique for enhancing food product overrun. Specifically, the illustrative embodiment of the present invention provides a system having a base mix input assembly and a base mix delivery assembly. The input assembly comprises a gas input conduit connected to a gas supply source and a fluid junction, such as a crow's foot junction. The conduit delivers gas into the fluid junction so that the gas may be combined with a base mix supply. The base mix and gas flow through the fluid junction to blend the base mix with flavorings and to aerate the base mix. The base mix input assembly connects to a base mix delivery assembly via the fluid junction. The base mix delivery assembly includes a delivery tube connected to the fluid junction and a delivery tube outlet. | 09-23-2010 |
20100297327 | METHOD, SYSTEM AND COMBINATION FOR DELIVERING SWEETENERS FOR CONSUMER USE - A system for delivering sweeteners comprising a sweetener solution of at least a stevia-based foam inducing solute and a solvent combined with a dispenser configured to dispense the sweetener solution as a lasting foam. The sweetener solution may further include sugar or a sugar substitute dissolved therein. A method for delivering sweeteners for consumer use is also provided. | 11-25-2010 |
20110086154 | FOOD AND BEVERAGE FOAMS - A foam comprising an aqueous or aqueous ethanolic solution of a surfactant, which is suitable for food use, and which has an HLB greater than 9; is used to form a foam topping on a drink or food, e.g. by spraying from a foam dispenser. | 04-14-2011 |
20110091631 | CULINARY FOAM - The invention provides a substantially fat-free composition which is, aerosol-dispensable as a culinary foam. The composition comprises in combination:
| 04-21-2011 |
20110212242 | NON-CARBOHYDRATE FOAMING COMPOSITIONS AND METHODS OF MAKING THE SAME - A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids. | 09-01-2011 |
20110293811 | PARTICULATE FAT-CONTAINING POWDER, ITS PREPARATION AND ITS USE - The invention pertains to a foamer, creamer, topping base or whitening powder (or whitener), containing 0.05-5 wt % of one or more phosphopeptide(s), based on the total dry weight of the powder. The powder may be characterized in that, upon addition of a liquid, it provides said liquid with a creamy, foamy and/or whitened appearance; it contains conventional amounts of fat, protein and carbohydrate. The phosphopeptides preferably comprise casein phosphopeptides (CPP). | 12-01-2011 |
20120114825 | Foaming Coffee Compositions - A method of forming an agglomerated foaming coffee composition, the method comprising the step of agglomerating a coffee composition, the majority of the coffee composition by weight consisting of particles of foaming soluble coffee, wherein at least some of the particles of foaming soluble coffee have not been milled prior to their agglomeration. | 05-10-2012 |
20120263855 | FOAMABLE MILK COMPOSITION - From a foamable milk composition consisting of non-fat milk and hydroxypropyl methyl cellulose, a milk foam is quickly prepared, on demand, as a topping on coffee. | 10-18-2012 |
20130122175 | Non Carbohydrate Foaming Compositions and Methods of Making the Same - A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids. | 05-16-2013 |
20130316064 | EMULSION WHIPPABLE AT ROOM-TEMPERATURE - The present invention relates to an oil-in-water emulsion for whipped cream and to a whipped cream obtained by whipping the emulsion. In particular, the present invention relates to a stabilized whippable oil-in-water emulsion upon increasing the trilaurin triglyceride content of its oily phase, and to the stabilized cream obtained by whipping the emulsion. The present invention further relates to the methods for obtaining this emulsion and this cream, and to the uses of an oil-in-water emulsion according to the invention or of the stabilized cream according to the invention. | 11-28-2013 |
20140037816 | STABILIZED MULTIPHASE AQUEOUS COMPOSITIONS - Aqueous multiphase compositions are stabilized using a blend of cellulose ether and nanocrystalline cellulose. The multiphase compositions can include particulates dispersed in water, oil in water emulsions, foams, and combinations of these systems. The blend can be used to stabilize aqueous paint systems, personal care products such as shampoos and detergents formed as oil in water emulsions, and foaming products such as detergents, shampoos, other personal care products and edible compositions such as whip cream substitutes. Further, this blend can reduce or eliminate the need for surfactants in many of these multiphase compositions. | 02-06-2014 |
20140154385 | Aerated Sauce and Methods for Manufacturing and Dispensing the Same - An aerated sauce and method for making and dispensing the same is provided in this disclosure. In one particular embodiment, the aerated sauce comprises pureed fruit, a stabilizer, and entrained gas. In this embodiment, the stabilizer comprises at least one of hydrocolloids, gums, pectins, and gelatins. When the gas, pureed fruit, and stabilizer are mixed together, an aerated sauce with entrained gas is formed. Also disclosed in this document is a method for manufacturing an aerated sauce and a container and method for dispensing an aerated sauce. | 06-05-2014 |
20140170292 | STABILIZED AERATED CONFECTION CONTAINING HYDROPHOBIN - A chill, ambient or frozen aerated confection is disclosed whose microstructure is stable to temperature abuse for the frozen case or storage for the chill or ambient case. A synergistic stabilization effect regarding the combination of hydrophobin, a Secondary protein and a Co-surfactant is described that results in the observed stabilization. | 06-19-2014 |
20140272072 | STABILIZED FOAM - The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties. | 09-18-2014 |
20140314933 | PROCESS AND APPARATUS FOR PRODUCING A FOAMED MEAT OR FISH PRODUCT - The invention relates to a process for producing a foamed meat or fish product, comprising the steps of: delivering a pumpable starting material containing comminuted meat or fish and pieces of bone or cartilage to a dispersing apparatus having a chamber with a cylindrical rotor disposed therein, which is provided, on its periphery, with a number of indentations to generate cavitation, supplying a gas to the dispersing apparatus, operating the dispersing apparatus while generating cavitation and dispersing the starting material with the gas supplied, in the process of which the pieces of bone or cartilage are passed through the chamber, and generating a foamed meat or fish product containing pieces of bone or cartilage which can be sterilised. | 10-23-2014 |
20140335255 | AERATED FOOD PRODUCTS WITH IMPROVED FOAM STABILITY - The present invention relates to aerated food products with enhanced foam stability comprising aggregated proteins in the form of mixtures of fibrils together with at least one other type or structure of aggregates such as worm-like aggregates and/or spherical like aggregates. | 11-13-2014 |
20150296843 | Coconut Cream Whipped Composition and Method for Making Same - Disclosed is an emulsion and method of making the same, wherein the emulsion includes: a fat component; at least one stabilizing agent. The fat component is from a coconut-based source. The emulsion is prepared by a method comprising: mixing the fat component and water to form a mixture; heating the mixture to about 60° C.; adding the stabilizing agent to the mixture; agitating the mixture; heating the mixture to about 60-65° C.; agitating the mixture for approximately 10 min; thermally treating the mixture by heating it to about 86° C., and then to at least about 123° C. for approximately 16 seconds; homogenizing the mixture at 1500 psi and about 72° C.; cooling the mixture. | 10-22-2015 |
20150327565 | METHOD FOR PRODUCTION OF AERATED WATER-IN-OIL EMULSIONS AND AERATED EMULSIONS - The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow flying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion. | 11-19-2015 |
20160081378 | USE OF HIGH ACYL GELLAN IN WHIPPING CREAM - Use of high acyl gellan in whipping cream. | 03-24-2016 |