Class / Patent application number | Description | Number of patent applications / Date published |
426572000 | Cream filler, fondant, frosting, icing or confection | 14 |
20090041919 | Stable Whippable And Whipped Food Products - The present invention provides stable whippable or prewhipped food products comprising exudate gums in combination with proteins and optionally comprising cellulosic hydrocolloids; triglycerides; sweetener/bulking agents and water. The whippable liquid product is free of fat-based emulsifiers. The product is stable through processing and freeze/thaw and when whipped the resulting product can be used as icing, topping and filling in a dessert. The prewhipped product further comprises non-hydrogenated fat based emulsifiers but is free of other fat based emulsifiers. This product can be stored frozen and when thawed, can be directly applied as icing, topping and filling. | 02-12-2009 |
20090136644 | Multi-Layer Self-Separating Gel - A multi-layer self-separating gel is described. A food composition comprising a first layer and a second layer comprises water, low acyl gellan gum, and an emulsifier. The composition can further comprise a third layer. A process of preparing a multi-layered food composition can comprise the steps of dry blending the low acyl gellan gum and the emulsifier to form a dry blend; adding the dry blend to water to form a mixture; agitating the mixture; heating the mixture to a temperature above about 54° C.; subjecting the mixture to high shear mixing at a temperature above about 54° C.; cooling the mixture to about 54° C. while continuing to mix said mixture; and ceasing the mixing of the mixture. Lack of protein in the gel minimizes its allergenicity; the gel is vegetarian; and the gel's physical properties allow for the potential of creating a shelf stable product. | 05-28-2009 |
20090142467 | Aerated fat-continuous products - An aerated fat-continuous product comprising hydrophobin is provided. Processes for producing the product are also provided. | 06-04-2009 |
20090214741 | LOW DENSITY STABLE WHIPPED FROSTING - The present invention includes a stable low density frosting composition having a density that ranges from about 0.65 grams per mL to about 0.95 grams per mL that contains a sweetening component, a plastic shortening component, an emulsifier component, a stabilizer component, and a liquid component. The present invention further includes a method of making the low density frosting by homogeneously blending each component to form a homogeneous frosting slurry followed by aerating to form the low density frosting composition. | 08-27-2009 |
20090258130 | ICE CONFECTION - A process for preparing an ice confection having a total solids content of from 8 to 25 wt % and an overrun of from 10 to 100% is provided, the process comprising the steps of: aerating and partially freezing a mix of ingredients; producing a slurry comprising the aerated, partially frozen mix and frozen particles which have a size of from 0.1 to 1 mm; wherein the amount of frozen particles is from 10 to 70% by weight of the slurry; and further freezing the slurry in a low temperature extruder. An ice confection is also provided. | 10-15-2009 |
20100166934 | EDIBLE INKS - An ink comprises a high-boiling gylcol and an edible colorant with optional further ingredients. The ink is an edible ink that is preferably suitable for application to substrates, especially food products, using ink-jet printing. | 07-01-2010 |
20100330247 | FOAMED CANDY - The present invention provides foamed candy compositions and methods for making foamed candy compositions. The foamed candy composition comprises a foam which comprises a sugar or a sugar substitute, a structuring agent and a fat or acid, and is characterised in that the fat or acid is associated with a carrier material. Examples include foamed candies comprising spray dried fruit powder, encapsulated malic acid, cocoa powder or chocolate crumb. | 12-30-2010 |
20110052778 | Method And Apparatus For Making Aerated Food Product And Product Obtainable Thereby - The present disclosure relates to a method of producing aerated food products comprising the steps of introducing gas through at least one porous diffuser into a stream of food process medium so as to obtain a gas/food mixture and subjecting said gas/food process medium mixture to a blending operation in a static mixer. It also relates to products obtainable by this method. | 03-03-2011 |
20110143009 | Stabilizers and Compositions and Products Comprising the Same - Compositions comprising microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them. Additionally, there are also described edible food products and industrial suspensions formed from these compositions. | 06-16-2011 |
20110281011 | NON-DAIRY, NON-SOY WHIPPABLE FOOD PRODUCT WITH FRUIT JUICE AND METHOD OF MAKING - A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures for an extended period of time, and it whips stiff to form a uniform creamy topping in a short period of time. The product is free of dairy and animal products/by-products, thus suitable for vegan, kosher, or vegetarian consumption. Also, the product does not contain soy products and/or questionable ingredients such as processed oils or chemical additives, etc. Fruit juice or another acidulant is added to the product for extending the whipping potential of the food product and adding fruit flavoring. | 11-17-2011 |
20120027907 | HIGHLY AERATED CONFECTION - This invention concerns a fat continuous phase confectionery material which is highly aerated and the method for producing it. The material has a very low density below 0.2 g/cm | 02-02-2012 |
20120076911 | MILK COMPONENT-BASED SWEET COMPRISING DEFINED EDIBLE FAT AGGLOMERATES, AND METHOD AND DEVICE FOR THE PRODUCTION THEREOF - The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ≦10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50.3 of 3.5 to 18 μm. | 03-29-2012 |
20130337140 | Sugar Free Fondant and Method for Preparing - A sugar free fondant and method of preparing same includes combining gelatin and water to form a solid gel and combining predetermined amounts of Isomalt, Maltitol, salt, and water to form a syrup which is then heated. The syrup and gel are mixed and cooled to form an intermediate portion A. Cornstarch and confectionary Xylitol are combined to form | 12-19-2013 |
20140178555 | SOFT CANDY AND PRODUCTION METHOD FOR SOFT CANDY - A soft candy is provided, which is less sticky to teeth, and has a light and rich eating texture and a sufficient chewability. A production method for the soft candy is also provided. The soft candy is produced by stretching a candy dough ( | 06-26-2014 |