Class / Patent application number | Description | Number of patent applications / Date published |
426660000 | Confection | 23 |
20080213459 | Confectionery Composition Comprising A Xanthine Derivative And Low Fructose - Confectionery compositions comprising a candy base having improved stability are provided. Said candy base comprises one or more sugar bases, at least one edible organic acid, one or more xanthine derivatives and less than 1.9% of fructose by weight of said candy base. The confectionery compositions herein provide the stimulant effect of xanthine derivative and the energy of sugar bases without the negative aspects of opaqueness, stickiness and flavour modification. | 09-04-2008 |
20080299287 | Process For The Recovery Of A Brown Food-Grade Sugar Product From A Sugar Beet Solution - The invention relates to an industrially useful process for the recovery of sucrose and/or non-sucrose components. The process comprises (i) providing a solution of sugar beet and/or sugar cane origin selected from molasses, sugar juices and liquors, wherein said sugar juices are non-nanofiltered during the process; (ii) subjecting said solution to electrodialysis for removing therefrom inorganic and organic anions and cations and organic acids; (iii) subjecting the electrodialyzed solution to a chromatographic separation for obtaining sucrose and non-sucrose components in separate fractions; and (iv) recovering a product selected from sucrose and non-sucrose components from at least one of said fractions. The invention also relates to the use of electrodialysis for improving the efficiency of chromatographic separation in the industrial recovery of sucrose and/or non-sucrose components. | 12-04-2008 |
20080311279 | Edible Composition as Moisture Barrier and Moisture Resistant Structure - An edible composition suitable to be used as barrier layer in significant amounts in food products and to prevent transfer of moisture into or from the food product to the environment as well as between different components in the food product is provided. The composition generally contains a demineralized dairy ingredient, a demineralized cocoa component, an emulsifier, a fatty component, and a sugar or polyol. | 12-18-2008 |
20090029029 | APPARATUS AND METHOD FOR MANUFACTURING A CONSUMABLE CANDY DRINKING STRAW - An apparatus and method for manufacturing a candy drinking straws includes a system for arranging a soft mass of sugar composition around a solid mold having a support cord extending from an end thereof, rolling the sugar composition along a surface of the solid mold using a plurality of rotating scrolls rotating around the solid mold to shape the sugar composition into a hollow tube, the sugar composition being pushed along the solid mold onto the support cord, pulling the sugar composition along the support cord to form hollow cylindrical candy, and cutting the hollow cylindrical candy into a plurality of hollow candy segments. | 01-29-2009 |
20090053390 | Novel Candy and Process for Producing the Same - A delicious candy in which crystallized xylitol has been molded in a desired shape and which has a beautiful shape and gives a cooling feeling attributable to xylitol; and a process by which the candy can be easily and industrially continuously produced. The novel candy ( | 02-26-2009 |
20090304904 | Frozen confection - A frozen confection product having a thickness of less than 40 mm, and comprising from 25 to 70 wt % of transparent ice particles having a mean size of from 2 to 30 mm is provided. A process for producing the frozen confection is also provided. | 12-10-2009 |
20100124599 | REDUCED SUGAR ICE CONFECTION - The present invention describes an ice confection composition having a reduced sugar content, which comprises a sugar mixture containing fructose and sucrose. | 05-20-2010 |
20100129522 | CAFFEINATED FROZEN CONFECTIONS - The present invention is related to a caffeinated freeze pop product. Specifically, the mixture for the freeze pop includes water, sweetener, preservatives, caffeine, citric acid, flavoring agent, and a coloring agent. The sweetener can be any type of sweetener but is preferably high fructose corn syrup, and the preservatives generally are sodium benzoate, potassium sorbate, and adenosine monophosphate. The flavoring agent can be of any flavor, and include: cherry, orange, blue raspberry, tropical fruit, sour apple, and wild berry. Further the color of the caffeinated freeze pops can be any color, including: red, orange, blue, purple, yellow, and green. Generally the method of making the freeze pop is to dissolve the preservatives into the water; then combining in the citric acid, caffeine, and sweetener; and last combining the caffeinated mixture with flavoring and coloring agents for visual and taste appeal. | 05-27-2010 |
20110008524 | Soft Chew Confectionary With High Fiber And Sugar Content And Method For Making Same - The confectionary product described herein has an enhanced solids and fiber content and the method described herein permits higher loading of fiber, sweetener and other solids in a soft chewy confectionary product. In another aspect, the product and method contemplate high loading fiber, solids and sweetener where the sweetener masks poor tasting active ingredients, such a vitamins and minerals. | 01-13-2011 |
20110189376 | SUGAR FREE ISOMALT CONFECTIONERY AND METHODS OF MAKING SAME - Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum. | 08-04-2011 |
20120141654 | TASTE MODIFIED HARD CONFECTIONERY COMPOSITIONS CONTAINING FUNCTIONAL INGREDIENTS - The present invention provides improved confectionery compositions which have a substantial reduction in the unpleasant organoleptic sensations associated with the release of functional ingredients from the confection in the oral cavity. The confectionery composition comprises a confectionery base, a functional ingredient which is a botanical or a mineral or a mineral salt having an unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the composition of one or more fats, said amount being effective to suppress the unpleasant mouthfeel of the functional ingredient. For botanicals the confectionery composition is a hard boiled candy composition or a hard gum composition and the fat is one or more partially hydrogenated vegetable oils or saturated fats. For minerals or their salts the confection is a hard boiled candy composition and the fat is one or more partially hydrogenated vegetable oils. | 06-07-2012 |
20120183673 | No Evaporation Process to Produce Gum Based Fruit Snacks - The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking with agitation at final moisture levels and a solids content ranging from about 85 to 92° Brix; and without intervening drying, forming the hot slurry into sized and-shaped individual pieces. | 07-19-2012 |
20130017311 | FLUORESCENT CANDIES - A unique fluorescent candy product that glows under a black light (ultraviolet light) comprises riboflavin, granulated sugar; and corn syrup. Riboflavin, also known as vitamin B2, is a non-toxic substance having a neutral flavor and a bright yellow color, and will glow under a black light. Riboflavin works best when incorporated into clear candies and confections such as hard candies, gummies, and gels. | 01-17-2013 |
20140023775 | BITE-SIZED ICES COMPOSED OF NATURAL INGREDIENTS AND METHOD FOR PROCESSING AND APPARATUS FOR PACKAGING THE SAME - The present invention relates to bite-sized ices, composed of natural ingredients and specially formulated with various Superfoods and everyday health boosters, a method for processing, and apparatus for packaging the same. The present inventive composition preferably comes in multiple flavors; each flavor preferably comprising a unique ingredient profile. The ingredients are mixed using a thermal process involving a hot fill hold such that the composition and the packaging are sterilized at the same time. The packaging allows the composition to be sold shelf stable and to be a freeze and eat product, thereby providing convenience to the consumer. | 01-23-2014 |
20140186513 | BOILED SUGAR SWEET COMPRISING NON-FRUCTOSYLATED A-GALACTOOLIGOSACCHARIDES - The present invention concerns a hard candy comprising a mixture of sugars composed of glucose and non-fructosylated α-galacto-oligosaccharides in particular proportions. It also concerns a method of manufacturing said candies, as well as the utilization, for manufacturing a hard candy, of a composition that includes the aforementioned mixture. | 07-03-2014 |
20140220229 | METHOD FOR MANUFACTURING A CONFECTIONERY SHELL - A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed outwardly over the boundary of the mould cavity in two or more different outward directions. | 08-07-2014 |
20150024114 | DECORATION, DECORATIVE BASE AND METHOD FOR MAKING SAME - The present invention provides a decoration formed from a mixture of a decorative base and a colour additive, the decorative base comprising a quantity of a thickening/hardening compound, pure icing sugar and water, wherein the decoration sets in less than 24 hours from being created, the decoration having a colour matching the colour additive. | 01-22-2015 |
20150064338 | CHOCOLATE WITH MILK FAT FRACTIONS - The present invention is directed to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30%. It was found that adding a milk fat fraction to a chocolate composition reduces the oil migration of the filling of filled chocolates to the surface of the chocolate coating. Oil migration in filled chocolates is a cause for migration fat bloom on filled chocolates. | 03-05-2015 |
20150320074 | SYSTEMS AND METHODS FOR MAKING AND APPLYING STRIPS OF EDIBLE MATERIAL - A system and method are provided for making strips of edible material. Edible material is contained in a hopper having a discharge opening including a first side and a second side. A discharge shaping roller is positioned so that its surface is adjacent to the first side and said second side. Similarly, a cooling roller is also positioned so that its surface is adjacent to the first side and the second side. Edible material passes between the first side, the second side, the cooling roller, and the discharge roller to from a strip of edible material that is deposited on the cooling roller. The cooling roller then cools the strip of edible material and it is separated from the cooling roller by a blade. Once the strip is separated from the cooling roller it is deposited on a base of edible material such as a cookie or wafer. | 11-12-2015 |
20150351422 | NON-CARIOGENIC JELLY CONFECTIONARY - A jelly confectionary includes a sugar selected from a group consisting of isomaltulose, trehalose and combinations thereof. The jelly confectionary further includes at least one gelling agent and water. The sugar in the jelly confectionary is 30 to 50 wt.-% based on a total weight of the jelly confectionary. A process for producing the jelly confectionary includes bringing a composition of the sugar, gelling agent and water to a pouring temperature, pouring the composition into a mold maintained at a mold temperature and drying the composition in the mold for at least two weeks. | 12-10-2015 |
20150359243 | METHOD OF PROMOTION OF DRYING OF RICE CONFECTIONARY DOUGH - An object of the present invention is to provide a method capable of easily promoting drying of rice confectionary dough and shortening the drying time without influencing the quality. Rice confectionary dough is dried after adding oils and fats to the dough, thereby allowing drying of the dough after forming to be promoted and the drying time to be shortened. | 12-17-2015 |
20160000112 | CARAMEL PRECURSORS WITH SPECIFIC THICKENING CHARACTRERISTICS - Proposed are caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture. | 01-07-2016 |
20170231251 | CANDY AND MULTI-REGION CONFECTIONERY | 08-17-2017 |