| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426068000 | ICE COATING AND COATED PRODUCT | 7 |
| 20080226771 | ICED CONFECTIONERY ARTICLE AND PROCESS FOR PREPARING IT - An iced confectionery article, which is in particular a molded iced confectionery article based on water ice with a soft-core texture. This article includes i) a core of water ice containing 20 to 40% by weight of solids, having a degree of overrun of 20 to 80% and a texture which is similar to that of an extruded ice-cream, which contains, where appropriate, pieces, and ii) a shell of water ice with no overrun, containing 20 to 35% by weight of solids. In another embodiment, the core contains inclusions ranging in size from 1 to 10 mm. The invention also relates to processes for preparing these molded iced confectionery articles. | 09-18-2008 |
| 20090104311 | Active Ingredient Depot - The active ingredient depot, in one embodiment, is a closed double-walled tube having at least one pressure-sensitive outlet at one end in the form of one of a membrane, a diaphragm and a valve; and an active substance embedded therein. In another embodiment, the active ingredient depot, is an encapsulation, such as an ice cube, having a outer surrounding wall and an inner dissolvable wall defining a cavity in which an active substance is disposed. | 04-23-2009 |
| 20100196541 | Frozen Sheeted Icing Formulation - A frozen sheeted icing comprising 2 to 10% by weight water; 10-30% by weight fat; 60-75% by weight sweetener solids; and 0.2 to 5.2% by weight of one or more gums. The composition can be prepared by mixing the ingredients to form an icing composition. The composition is then sheeted into desired shape, size and thickness. The sheeted icing is frozen and can be stored in the freezer until use. Also a method for icing a food product comprising the steps of providing a frozen sheet of icing; disposing the frozen sheet of icing on a surface of the food product; and exposing the disposed frozen sheet of icing to a temperature such that the frozen sheet of icing becomes sufficiently pliable and conforms or can be conformed to a surface of the food product. This results in forming an icing layer on the desired surfaces of the food product. | 08-05-2010 |
| 20110183039 | PROCESS FOR PRODUCING FROZEN PARTICLES - A process for preparing frozen particles having an average diameter of from 1 to 10 mm and comprising from 1 to 50 wt % of a frozen aqueous core and from 50 to 99 wt % of a fat-based shell is provided, the process comprising: providing a dispensing device having an inner nozzle and an outer nozzle which surrounds the inner nozzle; supplying an aqueous mix to the inner nozzle and a fat-based mix to the outer nozzle, thereby forming particles with a water-continuous core and a fat-continuous shell, and then dropping the particles into a refrigerant. | 07-28-2011 |
| 20150313257 | A FROZEN CONFECTION AND A PROCESS FOR THE MANUFACTURE OF A FROZEN CONFECTION - A process for the manufacture of a frozen confection with a peelable coating comprising the steps of: a) Providing a mould at a temperature of at most −10° C.; b) Filling the mould with a liquid mix of a first frozen confection; c) Allowing the first frozen confection to partially freeze; d) Removing the excess liquid mix from the mould; e) Filling the mould with a second liquid mix; f) Removing the second liquid mix; g) Filling the mould with at least one further frozen confection; and then h) Freezing to form a frozen confection product characterised in that the liquid mix of the first frozen confection comprises a chemically setting gelling biopolymer; and the second liquid mix comprises a source of divalent cations is provided. The invention also provides a frozen confection product having a frozen confection core and a peelable outer layer, characterised in that the outer layer is a gel formed from chemically setting gelling biopolymers. | 11-05-2015 |
| 20150366235 | MOISTURE-RESISTANT EDIBLE FOOD COATING AND METHOD FOR APPLYING THE SAME - This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer, a plasticizer, and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables more efficient application of the coating to a bakery product, reduces surface blemishes or textural defects on a frozen bakery product, and permits the frozen bakery product to show a fresh, “ready-to-eat” appearance upon thawing that will extend the shelf life and enhance the commercial value of the bakery product. | 12-24-2015 |
| 20160044935 | A FROZEN CONFECTION AND A PROCESS FOR THE MANUFACTURE OF A FROZEN CONFECTION - The present invention provides a process for the manufacture of a frozen confection with a peelable coating comprising the steps of: a) Providing a frozen confection core; and b) Dipping the frozen confection core in liquid nitrogen and then applying a coating material comprising a chemically setting gelling biopolymer to the frozen confection core, wherein a second material comprising a source of divalent cations is applied to the product between steps a) and b) or after step b). | 02-18-2016 |
