Class / Patent application number | Description | Number of patent applications / Date published |
426090000 | Having inedible feature | 35 |
20080279989 | Method and apparatus for enhancing tasting experiences - A method and apparatus to be employed in tasting processes for the purpose of characterizing the aromatic qualities of, for example, a wine, single malt scotch, hot brewed coffee or tea, chocolate, breads, food oils or similar type of aromatic product. The apparatus comprises a carrier material suitable for the support of aromatic scents of a variety found in wines, other beverages and other foods. The apparatus provides for the grouping of scents according to, for example, commonly found groupings of flavors in wine, distilled, brewed, hot brewed, food oils, chocolate or other aromatic food products. The apparatus provides for ease of separation of the individual scents or groups appropriate to the users current experience. The apparatus includes carrier material to which the aromatic scents are applied or to which the scents have been previously applied. The method of tasting using the aromatic scents comprises the use of one or more cards or subsets of the cards carrying the aromatic scents in a manner that results in a single scent or a grouping of scents appropriate to the beverage being consumed in a tasting. The vendors of many beverages have characterized the aroma of the product and one goal of the method is to enable the taster to discern the aromas of the beverage as part of his or her tasting experience. | 11-13-2008 |
20080305217 | FLAVOR DOTS - An in-line process for packaging flavor pieces includes printing a flavor slurry onto an advancing bottom barrier web in desired shapes and patterns of flavor pieces. A top barrier web is laminated over the printed flavor slurry joining the top and bottom barrier sheets with a series of closed form seals surrounding one or more the flavor pieces. Die cuts through the laminated web separate combinations of the sealed flavor pieces. Gaps in the seals registered with die cuts allow the two barrier webs to be locally separated for accessing the flavor pieces. The bottom barrier web can be affixed to a pressure-sensitive label stock for attaching one or more combinations of sealed flavor pieces to other substrates. | 12-11-2008 |
20090092714 | COAXIAL MULTI-COMPONENT ROASTABLE FOOD ITEM - A multi-component food item and method of fabricating it to be roastable. A first food component is formed and processed to make a core that is a substantially rigid support structure having a center axis; and a different food component is coaxially coated on a coatable portion of the core to make a first of one or more food layers. Preferably a holding feature is provided to make the item roastable. An uncoated portion of the core can be used as a holding peg designed to removably engage with an externally gripping tip of an elongated roaster. A substantially axial bore hole in the core can be used to removably engage with a press-fitted internally gripping tip of a roaster. Preferably at least the outwardly exposed one of the one or more coaxial food layers is roastable in that it is improved in some palatable manner by roasting. | 04-09-2009 |
20100034930 | Edible, Flour Based, Raised Bread Food Cup - The invention is directed to a food cup comprising a body formed of an edible, flour based, raised bread composition, the body comprising a bottom wall having a periphery, a sidewall extending from the periphery of the bottom wall and an opening defined by the top of the sidewall. The bottom wall and the sidewall define a cavity therein accessible by the opening, the cavity being adapted to receive and contain food. The invention is also directed to a food cup serving wherein a food cup is at least partially filled with a food filling. The invention is further directed to a food cup delivery system comprising a container comprising a plurality of receptacles, each receptacle being configured to receive a food cup such that the food cup is supported in an approximately vertical position by the receptacle. At least one food cup is provided in a receptacle, the cavity of the food cup being filled to at least partial capacity with an edible food filling. | 02-11-2010 |
20100159081 | Ice Cream Sundae - An ice cream sundae or other frozen confection sundae in a cup. The cup is intended to be inverted before serving so the sauce topping for the sundae, such as chocolate fudge, butterscotch or caramel, is disposed toward the bottom of the container, beneath the frozen confection. A release agent is interposed between the sauce topping and the container. It has been found that use of a coating release agent permits a very clean release of the chocolate fudge or other topping from the sides and bottom of the container. | 06-24-2010 |
20100196550 | Chocolate Confectionery Product With Superior Stability - Packaged chocolate confectionery products and method described herein provide substantially increased stability and shelf life. The packaging and method is particularly suited for extending the stability and shelf life of chocolate confectionery items comprising a first chocolate component and a second component comprising a food ingredient, such as nuts, wafers, biscuits, liqueurs, fruit fillings, fat-containing fillings, and combinations thereof. The package comprises a rigid thermoformed or injection formed container having at least one recessed area surrounded by a peripheral sealing rim. A membrane, which is substantially impervious to oxygen and moisture, is sealed to the peripheral sealing rim. The container is formed of a thermoplastic laminate including at least one oxygen barrier layer, which is positioned between at least one inner and at least one outer polymer layer. The barrier layer is substantially impervious to oxygen and is effective to enhance the moisture barrier properties of the container. | 08-05-2010 |
20100266730 | Edible Ice Cream Stick - An edible ice cream stick includes a support member having a first inner layer that is generally rigid and constructed of a hard candy substance. The support member also includes a second intermediate layer having a cereal substance. A third outer layer is situated atop the second layer that consists a firm flavor coating that provides moisture protection to the second cereal layer. | 10-21-2010 |
20110008500 | Aqueous Dispersion and its Use for the Anti-Mould Treatment of Rinded Cheeses - The aqueous dispersion comprises, with reference to 100 parts of water, from 1 to 150 parts of a polymer the monomeric units of which are selected from the group consisting of ethylene, vinyl and acrylic esters of saturated fatty acids having from 2 to 16 carbon atoms, vinyl versatate, and maleic and formic acid esters of saturated alcohols having from 4 to 8 carbon atoms, and from 0.01 to 5 parts of an ion-exchange zeolite containing silver and/or copper ions. | 01-13-2011 |
20110076364 | SHRINKABLE CASING FOR FOODS HAVING AN ADHESIVE SYSTEM AND TRANSFERABLE FUNCTIONAL SUBSTANCE - The invention relates to a single- or multilayered tubular food casing, in particular for foods which are scalded, cooked or heated in other ways in the casing, preferably for cooked-meat or scalded-emulsion sausages, hams, cured products or processed cheese, wherein a composition is applied to the internal surface of the food casing, which composition comprises at least one binder that is suitable for foods and at least one functional substance which can be transferred to the food. | 03-31-2011 |
20110086140 | Food Product Pertaining to a Filling-and-Cracker Sandwich - A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, these crackers have a length of at least three inches. By one approach, the cracker-and-filling sandwich is sized and comprised of ingredients such that eating the cracker-and-filling sandwich as a between-meal snack satisfactorily sates an average adult human being's appetite. By one approach, the aforementioned filling has an adhesive characteristic sufficient to retain these crackers in place during pre-sale handling, distribution, and sale of the food product, but wherein the adhesive characteristic is not sufficient to prevent an end user from easily removing, by use of their hands only, one of the crackers from the filling without breaking either of the crackers and without requiring that the cracker being removed be rotated with respect to the filling. | 04-14-2011 |
20110183044 | FOLDED, EMBOSSED FOOD PRODUCT AND APPARATUS FOR AND METHODS OF PREPARATION - A food item is prepared by depositing food ( | 07-28-2011 |
20120282375 | PACKAGED FOOD PRODUCT AND A PROCESS FOR ITS PRODUCTION - A packaged food product comprising a tray ( | 11-08-2012 |
20130216657 | FOOD-PRESERVATION DEVICES AND METHODS OF USE - Food packaging materials are provided. In some embodiments, foam sprayable material is provided. | 08-22-2013 |
20130259979 | PREFORMED ICE CREAM - A preformed serving of a frozen confection configured to be received in a substantially hollow edible container is provided including a body of a frozen confection. A first portion of the body has a shape generally complementary to the edible container. When the body is received within the container, the first portion extends substantially below a surface of the container such that the body of the frozen confection is substantially wedged therein. | 10-03-2013 |
20140004229 | Pizza and Method of Preparation | 01-02-2014 |
20140065267 | Frozen Pops With Drinkable Liquid or Edible Solid Center - A mold for forming a frozen pop or molded treat, and a method for forming a frozen pop and frozen pops or molded treats made therefrom are described which include a female mold body defining an interior mold space and having a first open end and a second end; a base having a support surface with an opening extending longitudinally therethrough, the base configured to be positioned around or within the first end of the female mold body and to support by the support surface a frozen pop or molded treat formed in the interior space of the female mold body; and a removable male insert mold body, wherein the male insert mold body is configured to fit through the opening in the support surface in the base. | 03-06-2014 |
20140087029 | DESSERT ON A SPOON - Compositions comprising a dessert attached to a utensil by an edible attachment means are contained herein. | 03-27-2014 |
20140120215 | SUSPENSION DEVICE AND SEASONING - The present invention relates to a food and a suspension device ( | 05-01-2014 |
20140212547 | FLAVOR POUCH - A flavor pouch includes a porous covering that encloses a carrier having a flavorant. The carrier may be solid or particulate. Flavorants may be one or more of tea, coffee, rose hips, honey, royal jelly, fruit extracts, mint, sweeteners, ginger, pepper extract, exotic flavors, ethnic flavors and the like. Where the carrier comprises a plurality of beads, the beads may have randomly dissolvable encapsulation to extend the time duration of flavor release. To use the flavor pouch, it is placed in the mouth and masticated or exposed to saliva to thereby release the flavorant. | 07-31-2014 |
20150072050 | Coating Compositions for Shell Eggs - Coatings for shell eggs improve the strength and shatter resistance of processed eggs. The coatings include food grade natural resins such as shellac, mixtures of paraffin and beeswax, and food grade polymer emulsions such as polyvinyl acetate. | 03-12-2015 |
20160050878 | METHOD FOR COATING CHEESE PRODUCTS - A method for preparing a coated cheese product, includes:
| 02-25-2016 |
20220132875 | COATED SHELL-LESS COOKED EGG PRODUCT AND METHOD - A coated shell-less cooked egg product and method for making same. The coated product includes a shell-less cooked egg product. And, a strip encircling at least 50% of a circumference of the egg product, the egg product having a first end and a second end. Also, a coating enclosing (i) substantially all of a surface area of the egg product and (ii) at least 75% of the strip and as much as 100% of the strip. At least a first end of the strip extends away from the egg product so the first end of the strip can be grasped to assist in removal of the coating from the egg product during a peeling phase. The coating may include a first coating layer and a second coating layer. | 05-05-2022 |
426091000 | Stick feature | 13 |
20080274236 | Apparatus and a Method for Producing Ice Confection - The invention relates to an apparatus and a method for producing ice confection, comprising a carousel arrangement which comprises a plurality of arms which are provided with a plurality of moulds having mould cavities for the moulding of ice confection, by which carousel arrangement are arranged process means for producing ice confection by advancing the arms between the process means for performing partial processes at a number of stations, moulds being placed with their openings oriented downwards at one or more of the stations. | 11-06-2008 |
20080305218 | Ice cream kit - A product, method and kit for making ice cream treats which allows a user to pick their own flavor(s) of ice cream, add toppings to the inside or outside of the ice cream treat and choose different covers for the ice cream. | 12-11-2008 |
20100196551 | FROZEN CONFECTIONERY PRODUCT AND METHOD OF MANUFACTURE - A process for making a frozen confectionery product by providing a mold with closed and opened ends in a refrigerated environment, filling the mold with a liquid mix to form a shell, removing non-solidified liquid mix from the mold, pressure-filling the shell in the mold with a frozen confection, inserting a stick in the frozen confection, removing the product from the mold and packing the resulting product. In such process, inclusions may be homogeneously distributed in the liquid mix or in the frozen confection or can be accumulated on the top of the frozen confection after filling the mold. The resulting product, a molded ice confectionery stick bar, is also an embodiment of the invention. | 08-05-2010 |
20110217424 | FOOD SNACK ON A STICK - A food snack for convenient consumption comprising: a substantially rectangular food composition, where said food composition includes at least shredded potatoes and Swiss cheese; a coating substance over the food composition, where the coating helps to maintain the shape and consistency of the food composition; and a stick protruding from the food composition, where the stick provides a mechanism to handle and manipulate the food composition during consumption. In one particular embodiment, the coating substance includes egg white. The stick may be made of a biodegradable product. | 09-08-2011 |
20120171335 | MULTI-LAYERED LOLLIPOP AND A METHOD OF MAKING THE SAME - A four-layered lollipop is provided for with a first innermost layer of a taffy product on an elongate, essentially rectilinear lollipop stick having a wide surface areas and thin sides. A second layer of hard candy completely covers the first or innermost layer, and a candy third layer is embedded in and covers only individual portions of said second layer. A fourth layer of candy is comprised of sugar particles that covers the surface of the existing candy. The lollipop stick has a plurality of ridges on both faces on the top portion which provide an attachment mechanism for retaining the taffy innermost layer adheres and providing the taffy product with a better surface to adhere to on the lollipop stick. | 07-05-2012 |
20120328742 | Decorative Toothpick Mold - An architecture is presented that provides a decorative toothpick device designed primarily for use with chocolate-covered strawberries, cupcakes, cake pops, pastries, or other food articles. The decorative toothpick device comprises a toothpick comprising a first end and a second end, and a decorative molded topper secured to the first end of the toothpick. The second end of the toothpick is then inserted into a confection. The decorative toothpick device would then act as a decorative top piece, as well as a handle with which to eat the strawberry, the cupcake, the cake pop, or the cookie, etc. The decorative toothpick device can come in a ready-to-use package, or be prepared by hand by a user. Furthermore, the decorative molded toppers can be decorated in a variety of designs and themes, depending on the occasion. For example, any kind of additional additive can be used to decorate the decorative molded toppers. | 12-27-2012 |
20130004622 | DEPOSITED HARD SHELL AND SOFT CHEWY CENTER CANDY AND METHOD OF MAKING - A hard candy, namely lollipops, suckers or similar confectionary comestibles and a method of making and packaging the same by a depositing manufacturing process which produces a multi-colored and multi-flavored lollipop which colors and flavors extend entirely through the lollipop body and hard shell and are visible in the final packaging and particularly to a double depositing method incorporating a soft chewy center into a deposited lollipop body which soft center is entirely surrounded by and of a different consistency and viscosity from the hard outer candy shell. | 01-03-2013 |
20130209616 | DIE FORMED LOLLIPOP FILLED WITH CHOCOLATE AND METHOD OF MANUFACTURE THEREOF - The present invention concerns die formed lollipops filled with chocolate and method of manufacture thereof. | 08-15-2013 |
20130266695 | FROZEN CONFECTION PRODUCT COMPRISING AN AERATED COATING AND A PROCESS FOR MAKING SUCH A PRODUCT - This invention relates to a coated frozen confection product comprising an aerated fat-continuous coating with an overrun of 20 to 200%, characterised in that the coating comprises from 0.05 to 5%, preferably from 1 to 5% by weight of at least one sucrose ester with an HLB value of between 1 and 9, wherein the coating has an average thickness of from 0.5 to 2.8 mm. | 10-10-2013 |
20140134300 | FROZEN CONFECTION WITH GEL COATING - A frozen confectionery product is provided. The product comprises a core of a frozen confection, which is at least partially coated with a gel, characterized in that the core of frozen confection comprises an ice structuring protein. | 05-15-2014 |
20140178534 | FROZEN CONFECTIONERY PRODUCT WITH A PEELABLE GEL COATING AND METHOD FOR MANUFACTURING SAME - The present invention relates to a frozen confectionery product comprising a core consisting of a frozen confection, wherein the core is coated with a frozen flexible edible gel layer, characterized in that the gel layer is provided with at least one cutting line extending spirally over the gel layer, said cutting line allowing to peel-off the gel-layer in a spiral. It furthermore relates to an apparatus for manufacturing same, and to a cutting device for use in that method. | 06-26-2014 |
20150118363 | METHODS OF PREPARING A STRATIFIED FROZEN CONFECTION FOR HAND CONSUMPTION, AND RELATED CONFECTIONS - The invention encompasses methods of preparing a stratified frozen confection for hand consumption and the related confection. The methods include filling an aliquot container defining a three dimensional shape with at least one open end with an amount of a frozen material, reducing the temperature of the frozen material within the scoop to about −12.2° C. (10° F.) or less; placing a first surface of the frozen material in contact with an interior surface of a first substrate, the first substrate having a length dimension an a width dimension; removing the frozen material from the aliquot container. The first surface of the frozen material is in contact with the interior surface of the first substrate and a second surface of the frozen material is positioned in a plane above the plane of the first substrate. Thereafter, the methods include manipulating the second surface of the frozen material to place at least one cavity in the second surface; disposing upon the second surface of the frozen material an amount of a filling to form a filling layer that has a first surface that is in contact with the second surface of the frozen material and a second surface; applying a second substrate to the second surface of the filling, the second substrate having a width dimension and a length dimension. Thus, a stratified frozen confection having at least two layers disposed between a first substrate and a second substrate is formed. | 04-30-2015 |
20160157508 | LOLLIPOP AND MANUFACTURING PROCESS THEREOF - The present invention relates to lollipops, namely candies on a stick, characterised in that the edible portion comprises a toffee obtained by depositing. The present invention also relates to the manufacturing method thereof. | 06-09-2016 |