Class / Patent application number | Description | Number of patent applications / Date published |
426565000 | Frozen | 87 |
20080206425 | Frozen Aerated Confections - A frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides of fatty acids wherein less than 70% (by weight of the fatty acids) of the fatty acids in the triglycerides are saturated, less than 8% (by weight of the triglycerides) of the triglycerides are SSS triglycerides; characterized in that the ratio of the percentage of fat that is solid at 5° C. to the percentage of the fatty acids in the triglycerides that are saturated (by weight of the fatty acids) is greater than 1 and in that the fat component comprises at most 60% (by weight) cocoa butter or shea nut oil. | 08-28-2008 |
20080213453 | Aerated food products and methods for producing them - An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. Processes for producing such an aerated food product are also provided. | 09-04-2008 |
20080220141 | Frozen aerated confections and methods for production thereof - A frozen aerated confection is provided, comprising water; a fat component in an amount of 1 to 15% by weight of the frozen aerated confection wherein greater than 20% and less than 35% by weight of the fatty acids in the fat component are polyunsaturated, and less than 65% by weight of the fatty acids are saturated; mammalian milk protein; and sweetener; characterised in that the frozen confection contains less than 0.04% emulsifier by weight of the frozen confection. A process for manufacturing such a frozen aerated confection is also provided. | 09-11-2008 |
20080226792 | Aeratable and aerated products - The present invention relates to an aeratable as well as an aerated product that comprises water, liquid oils, salt and sugar esters, as well as to food and non-food products comprising such an aerated product as well as a method to produce such an aerated product. | 09-18-2008 |
20080241333 | FOAMY COATING OR TOPPING COMPOSITIONS - The invention relates to a reduced fat foamy coating or topping composition for ice confections or hot or cold beverages. This composition includes a sweetener, a whipping agent, no more than about 10% fat, an emulsifier, a starch and milk or milk derivative, buffering agents, natural or artificial flavorings, and water if necessary. The invention also relates to an ice confection that includes the coating or topping of the invention thereon and the method of making thereof. The invention also relates to a hot or cold beverage having a foamy topping thereon. The invention also relates to a confectionary item having a foamy topping thereon and/or a filling therein. The invention also relates to a culinary product such as soup, sauce or dip that includes these compositions. | 10-02-2008 |
20080241334 | Method of freezing ice cream - Presented is a method of freezing ice cream. The method includes mixing a plurality of ingredients to produce soft ice cream, cooling the soft ice cream to a preliminary temperature between 19°-24° F. using a brine solution, pumping the cooled soft ice cream into a tube and then sealing the tube, disposing the sealed tube in a freezing sleeve and then sealing the freezing sleeve, and partially immersing the freezing sleeve in a brine solution until the ice cream is completely frozen. | 10-02-2008 |
20080280004 | Frozen Edible Product - Frozen edible product in individual packaging providing at least 15% of the vitamin C RDA. comprising 5 to 90% (w/w) fruits, 5 to 90% (w/w) of cereals and 5 to 90% (w/w) of a yoghurt based frozen confection comprising 35% to 55% (w/w) yoghurt and 45% to 65% of a mix comprising sugars, dairy products, stabilisers and emulsifiers, the yoghurt based frozen confection having an overrun of between 60% and 150%, preferably over 80%, more preferably between 100% and 130%. | 11-13-2008 |
20080280005 | AERATED FROZEN SUSPENSIONS WITH ADJUSTED CREAMINESS AND SCOOP ABILITY BASED ON STRESS-CONTROLLED GENERATION OF SUPERFINE MICROSTRUCTURES - Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams. | 11-13-2008 |
20080305235 | Whey Product and Process - The invention provides a process for preparing a dried modified whey protein concentrate. A whey protein solution is used having less than 5% total solids and a combined calcium and magnesium concentration of less than 70 mmol/kg on a dry basis and a pH of 6.0-7.5. It is heated to greater than 70° C. for up to 60 minutes to denature the whey protein. The solution is then cooled to 40° C.-60° C.; and subsequently spray dried. Alternatively a higher initial concentration of total solids may be used in an embodiment where the heating is carried out on a scraped surface heat exchanger. | 12-11-2008 |
20090011106 | Method and device for manufacture, storage, marketing and promotion of ice-creams and popsicles - An hollow popsicle or ice-cream container or holding stick wherein the hollow is filled with coolants or edible liquids frozen with the popsicle or ice-cream. Option to drink the contents of the said hollow portions. Packing the popsicles or ice-creams in such a way that they promote the preservation of coolness amongst themselves. Attaching to the holding stick, shaped articles, numbers, words and the like for games or to collect sets or to take part in a lottery for marketing and promotion purposes. | 01-08-2009 |
20090011107 | Method For Obtaining a Vegetable Plant Protein Fraction, in Particular For Producing Vegetable Ice Cream - A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to dissolve and/or disperse vegetable proteins from the vegetable parts, and wherein one or more vegetable protein fractions are separated from the aqueous mixture thus obtained by the separation. According to the method, one or more substances having lipophilic or amphiphilic boundary surfaces are added to the aqueous mixture in order to separate one or more vegetable protein fractions, to which dissolved and/or dispersed proteins having lipophilic or amphiphilic groups in the mixture attach. The substances including the attached proteins are separated from the mixture. A vegetable protein fraction having particularly good emulsifying characteristics is obtained by the method, the protein fraction being advantageous as an emulsifier in the production of vegetable ice cream. | 01-08-2009 |
20090022868 | Non-hydrogenated fat composition and its use - The present invention relates to a non-hydrogenated vegetable fat composition suitable for use in confectionery fats. The non-hydrogenated vegetable fat composition consists of an interesterified fat obtained by subjecting a blend of an amount of at least one lauric fat and an amount of at least one non-lauric fat to an interesterification. The non-hydrogenated vegetable fat composition has an SFC which is at least 50 wt. % at 20° C. and less than 15 wt. % at 35° C., a content of C12+C 16 fatty acids of at least 55 wt. % with respect to the total weight of the fat composition and a ratio of C12/C16 fatty acids of at least 1. | 01-22-2009 |
20090136643 | PROTEIN-ENRICHED FROZEN DESSERT - The present invention relates to nutritionally balanced frozen desserts, in particular to pasteurized frozen desserts having a high protein content and to a method for manufacturing them. Whey protein micelles, concentrates thereof and/or powders thereof can be used in the manufacture of such frozen desserts. | 05-28-2009 |
20090142466 | PROCESSING DEVICE AND METHODS OF USE - A device is described for the production of an aerated and mixed product such as a frozen fruit treat. The device includes an auger that has two threaded sections and two separate shaped sections. In addition, the frozen material is fed to the auger in a right angle direction to the axis of the auger. The device results in a product with improved aeration properties and is fully mixed. | 06-04-2009 |
20090196973 | Foam Compositions - Compositions are provided for generation of edible foams. The foams can be generated using simple pump devices or other mechanical aeration devices. The compositions comprise 1-10% protein hydrolysate, 1-50% sweeteners and water. No other ingredients are required in the compositions for the generation of the foams using a simple pump dispenser. | 08-06-2009 |
20090202701 | HIGH PRESSURE FREEZING OF FROZEN DESSERTS - A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the cooled mix together with a gas with a pressure of more than 1000 bar, preferably more than 2000 to 4000 bar, thus pasteurizing the mix, cooling the pressurized mix, and releasing the pressure such that the water crystallizes to form the frozen dessert. | 08-13-2009 |
20090208630 | Spout pouch ice cream and frozen yogurt manufacturing method and device thereof - The present invention relates to a spout pouch ice cream and frozen yogurt manufacturing method and a device capable of injecting ice cream after an overrun process through a narrow drinking tube of the spout pouch. In accordance with the present invention, the ice cream or the frozen yogurt can be injected into the inner diameter (8 to 9 mm) of the drinking tube of the spout pouch. Accordingly, it is possible to manufacture the spout pouch type of ice cream or frozen yogurt that can have the advantages of the spout pouch and enjoy the natural taste of ice cream or frozen yogurt. | 08-20-2009 |
20090246346 | Aerated Frozen Desserts Comprising More Than Eighty Percent Tofu Puree - The frozen desserts include aerated “ice-cream-like” frozen desserts, comprising more than 80.0 percent, preferably 80.5 to 87.1 percent, by weight of tofu puree, containing particles. Such frozen desserts include, but are not limited to, products that contain, per 100 grams of product, 3 grams or less of fat, 130 or fewer Calories, 140 milligrams or less of sodium, 300 milligrams or more of calcium, 1 gram or less of saturated fat, 20 milligrams or less of cholesterol, and/or 5 grams or more of soy protein without additionally requiring the use of isolated soy protein or any other soy-protein-containing material. | 10-01-2009 |
20090263556 | METHOD FOR PRODUCING A SOLUBLE COCOA PRODUCT FROM COCOA POWDER - The present invention relates to a method for producing a soluble cocoa product from cocoa powder. The present invention further relates to cocoa products obtained by the present method and uses thereof. The present invention is also directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages. The invention also provides an ice cream comprising a cocoa powder, and in particular to an ice cream comprising up to 15 wt % of a soluble cocoa powder, wherein said cocoa powder has a solubility in water of at least 50% at a temperature of less than 10° C. The invention further relates to a method for preparing such ice cream and the use thereof in food products. | 10-22-2009 |
20090304893 | AERATED FOOD PRODUCT AND METHOD OF MANUFACTURING SUCH PRODUCT - Implant removal tool ( | 12-10-2009 |
20090311405 | ICE CREAM TYPE CONFECTIONERY PRODUCT AND PREPARATION PROCESS THEREFOR - An ice-cream confectionery product, in the form of an emulsion which is liquid at ambient temperature and can be stored at ambient temperature in the liquid state when packaged in sterile packages, having a microcrystalline structure after being frozen in static conditions without the incorporation of gas, comprising food fats, milk derivatives, sweeteners, emulsion stabilizing additives, flavourings, water and any necessary emulsifiers. The product comprises milk fermentation products, containing milk proteins, and a fruit component chosen from juice, concentrate, puree and freeze-dried fruit; it has a food fat content not exceeding 8% by weight; it comprises an ethyl alcohol content of 0.5% to 3% volume/weight and has an acid pH in the range from 2.5 to 5.5. | 12-17-2009 |
20090311406 | PRODUCTS CONTAINING SMART FOAM AND METHOD OF MAKING - A foamed delivery system having at least two components: a foam and an additive that is associated with, carried by or delivered by the foam. The foam is a stable foam that has a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicular cage structure without generating a gel imparting a rubbery texture. The lamellar cage structure entraps at least a substantial portion of the gas bubbles and liquid matrix therein to retain the gas bubbles and liquid in a sufficiently compact structure that substantially prevents drainage of the liquid matrix and coalescence and creaming of the gas bubbles to maintain stability of the foam even when the foam is subjected to heat shock. Combined with the stable foam structure the distribution and release of the additive during application is significantly improved. | 12-17-2009 |
20100009056 | LIQUID AND STABLE OLEIN FRACTIONS - The present invention relates to a stable and liquid olein fraction wherein less than 8.6% of the TAG species of said olein fraction have the general formula SMS and at least 26% of TAG species of said olein fraction have the general formula SMM, wherein S represents a saturated fatty acid and M represents a monoenoic fatty acid, which olein fraction is obtainable by fractionation of a high oleic high saturated sunflower oil; and collecting the liquid fraction. The invention further relates to a method for preparation of a stable and liquid olein fraction by low temperature fractionation of a high oleic, high saturated sunflower oil. | 01-14-2010 |
20100055285 | METHOD FOR OBTAINING A PRODUCT SEQUENTIALLY SUBMITTED TO GASIFICATION AND CRYOGENIC DEEP-FREEZING - The invention relates to a method for obtaining a product in the form of deep-frozen granules, particles of beads having a high dissolved-gas content from a liquid, semi-liquid or paste-like matrix, that comprises two subsequent steps: a matrix gasification step that comprises the incorporation of gas at a pressure higher than 2 bars; and a quick deep-freezing step using a cryogenic fluid. | 03-04-2010 |
20100075013 | Point of Sale Method and Apparatus for Making and Dispensing Aerated Frozen Food Products - An apparatus for making and dispensing frozen aerated products includes a rotating horizontal freeze plate with an upper surface for receiving a chilled aerated mix. The chilled aerated mix includes, in one embodiment, ice cream base that has been sufficiently aerated, and flavor. The horizontal freeze plate rotates about its central axis. The apparatus also includes a spreader body for distributing the chilled aerated mix on the rotating freeze plate. The spreader body extends radially across at least a portion of the upper surface of the freeze plate. The apparatus further includes a scraper for scraping frozen aerated mix off of the rotating freeze plate. The scraper includes a scraper blade with a leading edge that extends radially across the portion of the freeze plate and that engages the upper surface of the freeze plate. The scraper blade is directed opposite the direction of rotation of the freeze plate. The scraper further includes a body that forms an elongated semi-cylindrical channel above the scraper blade that extends radially above the freeze plate for the collection of scraped, frozen and aerated mix. The apparatus also includes a plow for pushing the scraped, frozen and aerated mix through the channel towards a cup held by a cup lifter disposed at an end of the channel. The action of the plow pushes the scraped frozen aerated mix through the channel and into the cup resulting in a generally round scoop of scraped frozen aerated mix in the cup that resembles a serving scoop experienced at a traditional ice cream shop. | 03-25-2010 |
20100104725 | FROZEN CONFECTION - A frozen confection comprising from 1 to 15 wt% of cereal meal particles having a size of from 0.1 to 1.0 mm and from 5 to 25 wt% of sweeteners is provided. A process for manufacturing the frozen confection is also provided, the process comprising the steps of: preparing a mix comprising water, 1 to 15 wt% of a cereal meal particles having a size of from 0.1 to 1.0 mm, and 5 to 25 wt% of sweeteners; holding the mix at a temperature of at least 70° C. for at least 10 minutes; pasteurising and optionally homogenising the mix; then freezing and preferably aerating the mix to produce the frozen confection. | 04-29-2010 |
20100143565 | Chilled Ingredient for Beverages - A method of preparing a pre-blended beverage ingredient for use in the preparation of chilled beverages includes the steps of placing ice cubes or other pieces of solid ice together with a volume of liquid in a blending apparatus having vessel for receiving product to be blended and an impeller or other mixing or blending means arranged for high speed blending of product within the vessel, and then blending the ice within the liquid to produce a mixture of chilled liquid and a soft paste-like substance. The ice is substantially immersed in said volume of liquid prior to blending and any excess liquid is strained from the paste after blending. | 06-10-2010 |
20100143566 | Frozen Aerated Confections and Methods for Producing Them - A frozen aerated confection is provided, the confection comprising at least 0.2 wt % free β-casein, wherein the free β-casein constitutes more than 45% of the total β-casein present in the frozen confection; and containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. A process for producing such a frozen aerated confection is also provided. | 06-10-2010 |
20100166933 | Frozen Confectionery and Beverage Products - A frozen confection or a beverage product is provided which contains at least 400 mg of theobromine and at least 40 mg of caffeine per 100 grams of the product. Also provided is a frozen confection or a beverage product for the enhancement of mood without transient elevation of blood pressure. | 07-01-2010 |
20100189865 | POST-FREEZING ACIDIFICATION OF FROZEN DAIRY PRODUCTS - The invention is directed toward a frozen, aerated dairy product, such as an ice cream, having a pH below 6.0 and methods for preparing such products. | 07-29-2010 |
20100203215 | PRODUCING FROZEN DESSERTS ON THE BASIS OF A PREMIXED BATCH OF INGREDIENTS - A method for producing frozen desserts comprises the steps of: producing a frozen premix package at a first site, transporting the frozen premix package in the frozen state to a different, second site, and producing a frozen dessert, using a batch freezer, or a soft-ice machine on the basis of the frozen premix package defrosted at the second site, for instance a point of sale. The premix package contains a batch of premixed pasteurized ingredients for the production of a frozen dessert, wherein the premix is in a sealed packaging, and wherein the premix is in a frozen state. | 08-12-2010 |
20100272877 | TOMATO PRODUCT AND PROCESS TO PREPARE THE SAME - The present invention relates to tomato fraction and a process to prepare the same. The tomato product can be used as an universal sweetener to sweeten a variety of food products including non-tomato food products. | 10-28-2010 |
20100272878 | UMAMI ACTIVE FRACTION AND METHOD TO PREPARE THE SAME - The present invention relates to an umami enhancing composition comprising at least one umami enhancing compound, said composition (a) being capable of passing an ultra filtration membrane having a molecular weight cut off of 250 kDa, (b) being substantially free from lycopene, (c) containing a compound of less than 250 kDa, and (d) capable of enhancing the umami taste. Umami active tomato fractions comprising these compositions are also claimed. Such fractions and compositions are suitable for preparing food products. | 10-28-2010 |
20110027448 | Coffee or Mocha Flavored Additive for Bakery Purposes - An anhydrous fat-based discrete flavoring additive is provided for incorporation into baked goods. The discrete flavoring additive product comprises from substantially 0% to 2% by weight of moisture, from about 3% to about 30% by weight of a finely ground natural flavoring agent comprising coffee and optionally cocoa, from about 25% to about 35% by weight of a bakery-compatible oil that is substantially liquid at about 35 degrees C. to about 40 degrees C., with the balance being sugar. The bakery-compatible oil is selected from the group consisting of vegetable oils, cocoa butter, liquid butter fats etc., and mixtures thereof, which exhibit a solid fat index curve characteristic which is preferably similar to that of cocoa butter. The bakery-compatible oil or fat system has finely ground coffee, optionally cocoa or other optional flavoring agents, held in suspension. This suspension is mixed with sugar, and is then cooled to effect solidification. The product, when solidified, will remain substantially solidified at temperatures below about 35 degrees C., and particularly at room temperature of about 20 degrees C., and forms a discrete final product which can be used as a coffee or mocha-flavored additive in the production of bakery goods. | 02-03-2011 |
20110064859 | FROZEN CONFECTION - A frozen confection having a pH of from 2.7 to 4.7 is provided. The frozen confection comprises at most 1.0 wt % milk protein, 0.1 to 5.0 wt % of calcium sulphate and 0.1 to 5.0 wt % of citric acid or malic acid or a mixture thereof. A process for manufacturing the frozen confection is also provided. | 03-17-2011 |
20110143008 | Frozen Slush Drink - A new formulation for frozen slush, flavored drinks is presented. A formulation has been found that will allow the formulation of tea, herbs or other plant extract based frozen slush drinks. The formulation is stable to freezing and thawing. The drink may be locally made and immediately consumed and also may be made using centralized controlled manufacturing and distribution of the finished product. A manufacturing process is also provided. | 06-16-2011 |
20110177224 | STABILIZATION OF OMEGA-3 FATTY ACIDS IN OIL-WATER EMULSIONS - A food or beverage composition suitable for human consumption includes an aqueous suspension such as cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing supplementation oil, in which a supplementation oil includes one part by weight of an EPA/DHA fatty acid-containing enriching oil that has been combined and diluted with at least one part by weight of an oxidative stabilization oil, such as a low linoleic acid/high oleic acid-containing oxidative stabilization oil. As a result, the rate of oxidation of EPA/DHA fatty acids added to the aqueous suspension via the supplementation oil can be reduced at least two-fold or even much more compared to the rate of oxidation of an equal quantity of the same EPA/DHA fatty acid-containing enriching oil homogenized into the same aqueous suspension without having been first combined and diluted with the oxidative stabilization oil. | 07-21-2011 |
20110206820 | AERATED FOOD PRODUCTS AND METHODS FOR PRODUCING THEM - An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. Processes for producing such an aerated food product are also provided. | 08-25-2011 |
20110305812 | FOOD COMPOSITION AND METHOD FOR PRODUCING THE SAME - The present invention provides a means for preventing syneresis and imparting freeze/thaw stability to a food composition containing pureed soybean curd such as tofu puree and water. A first aspect of the present invention relates to a food composition containing pureed soybean curd (A), a foaming agent (B), a heat-coagulable substance (C), a stabilizer (D) and water, solidified by a heat treatment and having air bubbles dispersed therein, and a method for producing the same. A second aspect of the present invention relates to a food composition, containing pureed soybean curd (A), a heat-coagulable substance (C), carrageenan (D) and water, solidified by a heat treatment and containing water in an amount of 45 to 75% by mass, and a method for producing the same. | 12-15-2011 |
20110311703 | FROZEN AERATED PRODUCTS - The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention. | 12-22-2011 |
20120128854 | Alcohol containing frozen dessert product - The present invention is directed to an alcohol containing bulk frozen dessert product that is formed by adding an alcohol containing composition to a frozen dessert product premix after the premix has been pasteurized. The alcohol containing composition is comprised of an alcohol, a water based mixer, and a stabilizer and/or emulsifier. The alcohol containing bulk frozen dessert product may have an alcohol content from about 2% to about 10% and will be able to be stored and consumed at temperatures for traditional bulk frozen dessert products. | 05-24-2012 |
20120156353 | LIQUID FORMULATION CONTAINING PROTEIN AND LAMBDA CARRAGEENAN FROM HALYMENIALES - A liquid formulation comprising protein and lambda carrageenan, wherein the lambda carrageenan comprises lambda carrageenan from at least one seaweed of the taxonomic order Halymeniales. | 06-21-2012 |
20120207906 | ICE CREAM - Provided is an ice cream excellent in shape retention properties at a maximum overrun and good in texture and refreshing sensation. Its texture and refreshing sensation are stable without deterioration even after long-term storage. The ice cream according to the present invention contains the following ingredients (A) and (B):
| 08-16-2012 |
20120276269 | FREEZE-DRIED AERATED FRUIT OR VEGETABLE COMPOSITIONS AND METHODS OF MAKING THEREOF - The present invention comprises a freeze-dried, aerated fruit and/or vegetable composition comprising a fruit and/or vegetable ingredient and an emulsifier and methods of making thereof. | 11-01-2012 |
20130071539 | AERATED FOOD PRODUCTS - An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products. | 03-21-2013 |
20130095223 | Method and Apparatus for Producing Frozen Foam Products - Disclosed are methods and apparatus for forming frozen foam products, including edible products, using air or gases or gas mixtures having an average molecular weight larger than that of air, wherein the products contain bubbles having a reduced average size preferably in a narrow size range. | 04-18-2013 |
20130122176 | FROZEN CONFECTIONERY PRODUCTS - The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products. | 05-16-2013 |
20130129896 | FROZEN CONFECTIONERY PRODUCTS WITH IMPROVED TEXTURE - The present invention relates to a method for producing frozen confectionery products. In particular, the invention is concerned with a method which contributes to the improvement of textural and sensorial attributes of the confections obtained thereof, in particular of products based on lower fat formulations. The method includes the use of controlled heat (between 90° C. and 140° C. for 5 seconds to 30 minutes) on an acidified ice confection mix (pH between 5.6 and 6.5) to at least partially form a coagulated protein system including casein whey protein. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products. | 05-23-2013 |
20130136842 | SHELF-STABLE CONFECTIONERY PRODUCTS - The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention. | 05-30-2013 |
20130177691 | METHOD FOR PRODUCING ICE CREAM - A method for producing ice cream includes combining ingredients to form a premix; supplying a cryogenic medium to the premix; and cooling the premix to a temperature below 0° C. During the prefreezing, lump additives which have previously been cooled to a temperature of less than −2° C. are added to the premix. | 07-11-2013 |
20130266710 | Stabilization of Omega-3 Fatty Acids in Oil-Water Emulsions - A food or beverage composition suitable for human consumption includes an aqueous suspension such as cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing supplementation oil, in which a supplementation oil includes one part by weight of an EPA/DHA fatty acid-containing enriching oil that has been combined and diluted with at least one part by weight of an oxidative stabilization oil, such as a low linoleic acid/high oleic acid-containing oxidative stabilization oil. As a result, the rate of oxidation of EPA/DHA fatty acids added to the aqueous suspension via the supplementation oil can be reduced at least two-fold or even much more compared to the rate of oxidation of an equal quantity of the same EPA/DHA fatty acid-containing enriching oil homogenized into the same aqueous suspension without having been first combined and diluted with the oxidative stabilization oil. | 10-10-2013 |
20130273227 | Supplement Bar - An ice-cream bar comprising protein and having improved organoleptic properties is provided, wherein the ice-cream bar is in the form of a wrap style bar and is not attached to a supporting means such as a stick or biscuit base supports. The ice-cream bar comprises 10% to 35% protein by weight. | 10-17-2013 |
20130323392 | AERATED FOOD PRODUCTS - The present invention has as an objective to provide aerated food products containing hydrophobins, and proteins which do not interfere with hydrophobins, 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. | 12-05-2013 |
20130337139 | Process and Composition for Making an Alcohol-Containing Frozen Comestible - A process for making an alcohol-containing frozen comestible substantially devoid of ice crystal agglomerations and/or ice crystal striations and/or trapped air and/or liquids is provided. The process includes substantially flash freezing an alcohol-containing liquid composition so as to produce a substantially single-phase solid alcohol-containing composition. The solid alcohol-containing composition, and/or pieces thereof, are then exposed to an environment having temperature of from about −15° C. to about −30° C. so as to soften the solid alcohol-containing compositions and/or meld the pieces thereof into a single mass. The temperature of the single mass is then reduced so as to harden the single mass. Also, a process for incorporating a frozen alcohol-containing liquid composition into a non-alcohol-containing fraction is provided. Alcohol-containing liquid compositions suitable for use in the process are also provided. | 12-19-2013 |
20140017382 | AERATED FOOD PRODUCTS COMPRISING A PROTEIN-BASED REVERSIBLE GEL - The present invention relates to aerated food products with improved stability and texture comprising protein fibrils and monovalent salt. The products are characterized by the presence of a reversible gel. | 01-16-2014 |
20140044853 | FREEZE TOLERANT CREAM AND METHOD FOR PRODUCING SAME - A liquid cream is caused to include microbubbles by combining the use of a general-purpose agitator and a high-speed, high-shear agitator and thus a triple mixture of liquid, fat globules, and microbubbles is formed, and an increase in cubical expansion and viscosity is achieved. As a result, provided is a liquid cream in which there is no freezing damage arising as a result of freezing and thawing the cream, in other words, freezing damage such as no longer being able to sustain the emulsion, not being able to be whipped or resulting in minute roughness at the surface even if whipping is possible, and forming a heavy whip with low overrun. | 02-13-2014 |
20140050836 | Stabilized Aerated Frozen Confection Containing Hydrophobin - A frozen aerated confection is disclosed that is stable to temperature abuse. A synergistic stabilization effect regarding the combination of hydrophobin, a Secondary protein and a Co-surfactant is described that results in the observed stabilization. | 02-20-2014 |
20140057039 | Stabilization of Omega-3 Fatty Acids in Saturated Fat Microparticles Having Low Linoleic Acid Content - An omega-3 fatty acid supplementation fat blend includes one part by weight of an omega-3 enriching oil containing EPA and/or DHA fatty acids that has been combined and diluted with at least one-half part by weight of a low linoleic acid content oxidatively stabilizing saturated fat. The omega-3 supplementation fat blend is incorporated into stabilized aqueous suspensions including beverages and foods. | 02-27-2014 |
20140099422 | PARTICLES OF AERATED ICE CONFECTION PRODUCTS FOR FROZEN ICE DRINKS - A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles. | 04-10-2014 |
20140120235 | ROBOTIC VENDING MACHINE - A system and method for preparing treats is presented. A vending machine for building custom ordered treats includes an enclosed housing with windows. A robot is inside the housing and first and second user interfaces are attached to the housing. The first and second user interfaces accept inputs from first and second users respectively. The robot has left and right arms as well as a simulated head to make it appear somewhat human like. The left and right arms work together to assemble a single treat when only one treat has been requested at the vending machine. However, when two different treats have been requested the left arm can work independently, at least sometimes, of the right arm on a custom treat for the first user. Similarly, the right arm can, at least sometimes, work independently of the left arm on a custom treat for the second user. | 05-01-2014 |
20140178554 | PROCESS FOR THE PREPARATION OF A FROZEN DAIRY-BASED PRODUCT - A process for the preparation of a frozen dairy-based product such as ice-cream is described. In at least one embodiment, the product requires no addition of artificial emulsifiers, stabilisers or milk powder and exhibits an excellent mouthfeel, no sandiness and/or a long shelf-life. | 06-26-2014 |
20140193564 | Food Products Prepared with Soluble Whole Grain Oat Flour - Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits. | 07-10-2014 |
20140199463 | METHOD FOR PRODUCING A SOLUBLE COCOA PRODUCT FROM COCOA POWDER - The present invention relates to a method for producing a soluble cocoa product from cocoa powder. The present invention further relates to cocoa products obtained by the present method and uses thereof. The present invention is also directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages. The invention also provides an ice cream comprising a cocoa powder, and in particular to an ice cream comprising up to 15 wt % of a soluble cocoa powder, wherein said cocoa powder has a solubility in water of at least 50% at a temperature of less than 10° C. The invention further relates to a method for preparing such ice cream and the use thereof in food products. | 07-17-2014 |
20140234513 | COMPOSITION - The present invention provides a composition comprising monoglycerides and diglycerides, wherein the monoglycerides and diglycerides have an iodine value of at least 30; and wherein the fatty acids of the monoglycerides and diglycerides contain C22 fatty acids in an amount of at least 4.5 wt % based on the total amount of fatty acids of the monoglycerides and diglycerides. | 08-21-2014 |
20140308423 | Method and Apparatus for Producing Frozen Foam Products - Disclosed are methods and apparatus for forming frozen foam products, including edible products, using air or gases or gas mixtures having an average molecular weight larger than that of air, wherein the products contain bubbles having a reduced average size preferably in a narrow size range. | 10-16-2014 |
20140314934 | WHIPPING AGENT FOR FOOD PRODUCTS AND USE THEREOF - The present invention relates to a whipping agent comprising protein and emulsifier for aerated food products, such as for sorbet and sherbet applications. The present invention also relates to whipped food products such as sorbets and sherbets comprising this whipping agent and a method for making the same. The present invention also relates to complexes between a protein and an emulsifier, use thereof and a method for producing the complexes. | 10-23-2014 |
20140377439 | LOW-PROTEIN FROZEN CONFECTIONERY PRODUCT - The present invention relates to frozen confectionery products. In particular the present invention relates to low-protein frozen confectionery products having a protein content within the range of 0.050-1.25% w/w and an edible fat content of at least 5% w/w, where neither organoleptic properties nor the melting property of the frozen confectionery product have been compromised. | 12-25-2014 |
20150099050 | FROZEN AERATED PRODUCTS - The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention. | 04-09-2015 |
20150104556 | FUNCTIONAL CREAM BASE POWDER COMPOSITION AND PRODUCTS MADE THEREOF - The present invention relates to a spray dried cream base powder which can be used as an alternative to dairy creams and other liquid cooking creams. The powdered cooking cream composition comprise of 20-60% by weight fat, 1-5% by weight one or more proteins, 0.5-5% by weight one or more emulsifier system, 1-6% by weight native/modified starch, 1-5% by weight water and the balance is made up of non-starchy carbohydrates, buffering agents and stabilizers. Optionally flavor, colour and anticaking agents can be incorporated in the composition. The above composition can be used directly or after reconstituted with water, to prepare foods such as curries, gravies, soup and sauces. The cream base powder can be conveniently used to develop processed food products such as soft serve ice cream, whipped toppings, mousse, Instant dry mix soup products and milk based puddings. | 04-16-2015 |
20150320080 | FROZEN AERATED CONFECTIONARY AND ITS MANUFACTURING PROCESS - The invention relates to process for the manufacture of an frozen aerated confectionary with an overrun of at least 15 vol. % and wherein the number average length of the ice crystals is at most 100 μιτι, comprising the following steps: a) providing a frozen aerated confectionary with an overrun of at least 15 vol. % and wherein the number average length of the ice crystals is at most 100 μιτι comprising 40 to 85 wt. % of water; 0.1 to 30 wt. % of fat; 5 to 45 wt % freezing point depressant and bulk filler; and 0.1 to 7% protein d) providing an ingredient having a Trouton ratio of at least 75, as measured in a 0.2 wt. % solution of said ingredient in water as measured at 20 degrees Celsius; wherein the ingredient is provided in an amount of 0.001 to 10 wt. %, based on the weight of the final composition; b) mixing said frozen confectionary provided at step ‘a’ with the ingredient provided at step ‘b’ to provide a frozen aerated confectionary according to the invention. Said process results in frozen aerated confectionaries with improved organoleptic qualities. | 11-12-2015 |
20160021912 | FROZEN CONFECTIONERY PRODUCT WITH IMPROVED STABILITY - A mainstream frozen confectionery product with natural emulsifier and stabiliser is the object of the invention. The product has low protein content, high overrun and an optimized ratio between fat and protein which provides an improved stability. A method for the manufacture of the frozen confectionery product as well as a process for improving the stability of mainstream ice cream with clean label is also described. | 01-28-2016 |
20160037800 | CONFECTIONERY PRODUCT AND METHOD OF MAKING - A confectionery product combines cottage cheese and yogurt blended together into a frozen product having a texture and taste similar to ice cream, but with a higher nutritional value. Fat free cottage cheese can be used to provide a lower-calorie substitute for ice cream. With the addition of a suitable sweetener and flavoring, a wide range of confections are possible. Use of artificial sweetener can further lower the caloric value of the confection. | 02-11-2016 |
20160135479 | FROZEN CONFECTIONERY PRODUCTS - A method for producing frozen confectionery products comprising a coagulated protein system contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products. | 05-19-2016 |
20160183571 | Freeze-Dried Aerated Fruit and/or Vegetable Compositions and Methods of Making Thereof - A freeze-dried, aerated fruit and/or vegetable composition that includes fruit and/or vegetable ingredient(s) and an emulsifier are disclosed, as well as methods of making thereof. | 06-30-2016 |
426566000 | Containing carboxylic acid ester other than a triglyceridic ester | 2 |
20100092644 | FROZEN FOOD PRODUCTS, EMULSIFYING SYSTEMS, AND RELATED METHODS - The present invention relates to frozen food products, such as ice creams, comprising special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well as reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product. | 04-15-2010 |
20130323393 | STABLE MIX OF INGREDIENTS FOR A FROZEN DESSERT - The invention relates to a shelf/chilled stable mix of ingredients for the preparation of a frozen dessert, the ingredients being in a non-frozen state and contained in an aseptic sealed packaging, the ingredients comprising propylene glycol monoester of fatty acid as sole emulsifier or in combination with at least one further emulsifier for a frozen desserts. | 12-05-2013 |
426567000 | Containing carbohydrate other than sugar | 11 |
20080268126 | Non-dairy, no-sugar-added low calorie frozen dessert with smooth texture and method of preparing same - A method to produce a non-dairy, low calorie, no-sugar-added dessert having a smooth texture. The method includes the steps of providing ingredients including a maltitol syrup, fruit puree, fruit juice concentrate, water, polydextrose, at least one bulking agent, at least one stabilizer, and at least one high intensity sweetener; admixing the ingredients to produce a preliminary dessert composition; introducing air in said preliminary dessert composition to increase the volume of said composition by 30% to 70% and produce an aerated dessert composition; selecting a draw-up temperature in the range of zero degrees F. to twenty degrees F.; and, freezing the aerated dessert composition to said draw up temperature in five to twelve minutes. | 10-30-2008 |
20080286432 | Frozen aerated confection and its manufacturing process - Process for manufacturing a frozen aerated confection and comprising the steps of
| 11-20-2008 |
20100047427 | MODIFIED SUGAR AND MODIFIED FAT FROZEN DESSERT - The present invention relates generally to frozen dairy products made with modified milk filled with vegetable oil that is preferably naturally high in monounsaturated fatty acids (MUFA). The invention further makes use of carbohydrates having a low glycemic index in place of sucrose. As well as being nutritionally unique, the product achieves a stability, taste and organoleptic quality of a regular frozen dessert such as ice cream comprising regular milk fat and sugar. | 02-25-2010 |
20110236553 | METHOD FOR PREPARING LOW-FAT ICE CREAM AND A LOW-FAT ICE CREAM PREPARED BY THE METHOD - Provided is a method for preparing a low-fat ice cream, including: mixing 100 parts by weight of boiled rice obtained by gelatinizing rice, drying the gelatinized rice to a water content of 20 wt % or less and pulverizing the dried rice to an average particle diameter of 320 to 350 μm, 400 to 600 parts by weight of yogurt, 400 to 600 parts by weight of water and 150 to 300 parts by weight of saccharides to provide a mixture; and freezing the mixture in an ice cream freezer, wherein the resultant ice cream has a crude fat content of 2% or less. The low-fat ice cream does not contain powdered skim milk, dried whole milk, an emulsifier, a stabilizer, or the like, added generally to prepare a soft ice cream, but is obtained from natural ingredients only. Thus, repeated intake of the ice cream in a large amount does not cause a greasy taste but provides a soft taste unique to a soft ice cream. In addition, the low-fat ice cream is excellent in taste sense. Further, repeated intake of the ice cream does not cause any harmful effects by virtue of the absence of any processed ingredients. | 09-29-2011 |
20110244104 | STABLE FROZEN AERATED PRODUCTS MANUFACTURED BY LOW-TEMPERATURE EXTRUSION TECHNOLOGY - The present invention relates to stable frozen aerated products manufactured by low-temperature extrusion. In particular, the invention is concerned with a stabiliser system comprising native starch which can be used to impart stability on low-temperature extruded frozen products. A method of producing such frozen aerated confectionery product and the products obtainable from said method are also part of the present invention. | 10-06-2011 |
20130129897 | FROZEN CONFECTIONERY PRODUCT WITH A NATURAL STABILISER - A frozen confectionary product comprising a natural stabiliser composition is an object of the invention. The frozen confectionary product has an overrun of preferably 0%-120%. The frozen confectionary product comprises a relatively low protein content. The stabiliser composition comprises egg yolk, a gum and preferably an acidifier. Use of the stabiliser composition is described. A method for the manufacture of the frozen confectionary product is also described. | 05-23-2013 |
20140342075 | FROZEN DESSERT AND FROZEN DESSERT MATERIAL - A frozen dessert improved in shape retention without an adverse effect on the properties of the frozen dessert such as viscosity, texture and flavor is provided. | 11-20-2014 |
20150064330 | AERATED FROZEN CONFECTIONARY PRODUCT - The present invention relates to an aerated frozen confection with an overrun of between 120% and 160%, which includes acacia gum as all or part of a natural emulsifier. A process for the preparation of this frozen confection is also disclosed. | 03-05-2015 |
20150296833 | NATURAL TEXTURE MODIFIER DELIVERING BODY AND SWEETNESS TO FROZEN CONFECTION PRODUCTS - The present invention relates to a frozen confection product comprising oat syrup, a natural sweetening agent. Preferably the frozen confection product is prepared by using a standard freezing step followed by low temperature extrusion and by acidifying the ingredient mix for preparing the frozen confection product. Furthermore, the invention relates to a method of preparing the frozen confection product. | 10-22-2015 |
20150366255 | GLUCOMANNAN TO BE ADDED TO FOOD AND DRINK AND FOOD AND DRINK INCLUDING THE SAME - Disclosed is a composition for supplying dietary fiber to food and drink and/or for improving quality of food and drink, which includes a partially hydrolyzed substance of glucomannan. This partially hydrolyzed substance of glucomannan has a viscosity in a 1% aqueous solution which is in a range of 1,000 to 10,000 mPa·s and a weight average molecular weight which is in a range of 100,000 to 800,000. Because an aqueous solution thereof is lowly viscous, not only the composition can be added to food and drink, in a comparatively high concentration, but also upon adding the composition to an emulsified food such as an ice cream, even by heating, a shape of the food before heating can be retained. | 12-24-2015 |
20160174597 | FUNCTIONAL FAT FILLED NATURAL MANGO POWDER COMPOSITION AND PRODUCTS MADE THERE OF | 06-23-2016 |