Entries |
Document | Title | Date |
20080268105 | Method of making stuffed marshmallows - A method and process is disclosed for making stuffed marshmallows. Candy bars, or pieces thereof, are physically pressed into a marshmallow mixture a sufficient depth before the mixture becomes solid by using fingers or a similarly shaped utensil. Sufficient space between each piece of candy bar is required to make sure there is ample room to cut the marshmallow mixture when the mixture becomes solid. The sufficient depth and spacing of the candy bars ensures that each individual piece of stuffed marshmallow will have a piece of candy bar embedded therein, preventing leakage of the candy bar upon heating or roasting the stuffed marshmallow. | 10-30-2008 |
20080317907 | Method and apparatus for applying aqueous coating to cooked foods - A cooked snack food or cooked edible core material, such as roasted nuts, or baked snack chips, while still hot from the cooking step, is tumbled and sprayed with an aqueous solution of a water-soluble, film-forming coating component, such as a maltodextrin. The tumbling and spraying is performed immediately after cooking so that latent heat from the cooked edible core material, reduces the moisture content of the applied aqueous solution to form a dry, thin film coating of the coating component on the edible core material. The need for a separate, subsequent drying step or forced air drying equipment to reduce the moisture content is eliminated by evaporative cooling of the hot cooked snacks and flashing of the applied aqueous coating solution. The dry, coated cooked snack may be cooled to obtain a snack food having a thin, uniform coating which enhances appearance, texture, taste and shelf life. | 12-25-2008 |
20090068317 | Ice Cream toppers - A clear description of the Invention would be that it is a ready to eat, blend of edible food products to be dispensed on Ice Cream. | 03-12-2009 |
20090068318 | EDIBLE PRODUCTS WITH LOW CONTENT OF SATURATED AND TRANS UNSATURATED FATS - The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, a) less than 30 wt. % of saturated fatty acids, b) between 20 and 100 wt. % of a triglyceride composition c) between 0 and 80 wt % of a filler material d) less than 15 wt. % of water wherein the triglyceride composition contains with respect to the weight of the triglyceride composition e) less than 45 wt. % of saturated fatty acids, f) less than 10 wt. % of trans unsaturated fatty acids g) at least 8 wt. % of SUS triglycerides, wherein S is a C16-18 saturated fatty acid, U is unsaturated fatty acid having at least 18 C atoms, h) less than 15 wt. % of S3, i) at least 90 wt. % of C8-18 fatty acids, j) at least 75 wt. % of C18 fatty acids including saturated and unsaturated fatty acids, k) has an SFC at 20° C. of between 5 and 50%. The present invention also relates to the use of this structured product in the preparation of fat continuous as well as non-fat continuous products. | 03-12-2009 |
20090117233 | Corn salsa - A salsa comprising: corn; black beans; olive oil; cilantro; garlic and lime juice. | 05-07-2009 |
20090155424 | Methods for Preparing Oat Bran Enriched in Beta-Glucan and Oat Products Prepared Therefrom - Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals. | 06-18-2009 |
20090155425 | Methods for Preparing Oat Bran Enriched in Beta-Glucan and Oat Products Prepared Therefrom - Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding removal of fat, dry fractionated into coarser bran and finer oat flour fractions at multiple stages. The coarse oat flour is first dry classified to separate or form a coarser fraction oat bran containing more concentrated β-glucan and a finer oat flour or starch containing or endosperm containing fraction. The oat bran is subjected to second and third rounds of milling and classification to form a high β-glucan content (>7-9%) oat bran and a low β-glucan content (3%) oat flour. The oat bran and oat flours can be used to prepare foodstuffs such as ready-to-eat cereals. | 06-18-2009 |
20090191313 | Method for Making a Coated Food Product Having a Heat Susceptible Coating - A method for making a coated food product having a heat susceptible coating is disclosed. In one aspect, the invention is directed towards a nut having a proteinaceous or fruit-based coating with no visible scorching in the outer, visible coating layer. In one aspect, the food center is par-coated with or without a heat susceptible coating, pre-roasted, finished coated with or without a heat susceptible coating, and cooked. In another aspect, the food center is first coated with a heat susceptible coating, then coated with a non-heat susceptible coating and cooked. In yet another aspect, the food center is coated with a heat susceptible coating and then cooked in a two-stage process whereby the first stage is at a hotter temperature than the second stage. | 07-30-2009 |
20090208609 | METHOD FOR PRODUCING A CRUNCHY FOOD PRODUCT - A food producing method used in panning for delivering enhanced nutrition benefits and for decoupling adhesion and texture and the resulting product. First a plurality of center portions are obtained and introduced into a mixer. Then primary slurry is added followed by a dry mix which adheres to said center portions. Next, a secondary slurry is prepared which provides the adhesiveness required to adhere inclusions to the center portion. The use of a secondary slurry allows the decoupling of adhesion and texture whereby a softer product is produced which does not yield a hard, glassy texture. | 08-20-2009 |
20090246326 | COFFEE PRODUCT AND METHOD - A coffee pill and method are provided. The coffee pill includes coffee encapsulated to prevent contact of the coffee product with the pallet during the initial stage of consumption by oral ingestion. Upon reaching the digestive tract, the encapsulant dissolves permitting the coffee product to be released from the pill. | 10-01-2009 |
20090285943 | MANUFACTURE OF GRANOLA AND SNACK-FOOD PRODUCTS - A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby. | 11-19-2009 |
20090317520 | Vegetable Containing Food Product and Method of Making - A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable containing food product and half product can be easily inserted into the supply chain of a quick service restaurant for efficient delivery to the consumer. | 12-24-2009 |
20090317521 | Color-Coated Flavour Encapsulate Particles - The present invention relates to the field of flavoured particulate food and/or beverage compositions. More in particular it relates to such compositions incorporating flavour encapsulate particles, which have been adapted in such a way that they appear to be similar to the particles contained in said food or beverage compositions as used without additional flavouring. These and further objects have been realized by the present invention by providing flavour encapsulate particles comprising a core particle coated with an inner coating layer comprising one or more flavourings contained in a carrier matrix and an outer coating layer comprising a substantial amount of an extract a plant material. Said outer coating contains substantial amounts of colouring substances naturally present in the plant material. | 12-24-2009 |
20090324780 | Dimpled Food Product - Food products are provided comprising a base food material having one or a plurality of surface pockets and two closed ends comprising the base food material, wherein each of the surface pockets are connected by one or more longitudinal extent of the base food material, along a longitudinal aspect of the food product, that comprises a side of each of the surface pockets and the surface pockets are not connected in a lateral aspect of the food product. In certain aspects, at least one surface pocket contains a filling food material, and at least a portion of the filling food material is not encompassed by the base food material. Further, methods are provided for preparing the food products of the invention. Such food products can be utilized, for example, to provide palatable delivery systems for nutritional, functional, or pharmaceutical ingredients. | 12-31-2009 |
20100028496 | Composition for reducing the NaCl content in food products - The present invention relates to a composition for reducing the sodium chloride content in food products, to processes for the preparation thereof and to uses. | 02-04-2010 |
20100092620 | HIGH FIBER COMPOUND COATING FOR FOOD PRODUCTS - A compound coating has a very high level of dietary fiber from about 35% to about 75% by weight, and a particle size of about 35 microns or less. The compound coating is formed by mixing a fat portion and the dietary fiber, and then micro-grinding the compound coating to the fine particle size. The compound coating can include soluble fiber, insoluble fiber, or combinations thereof, such as polydextrose and short chain fructo-oligosaccharides. The compound coating can be applied to a wide variety of food forms including wafers, cereals, crackers, and other foods. The compound coating can be applied by spraying the coating onto the food form or pumping the coating through depositing spindles and onto the food form. | 04-15-2010 |
20100104698 | BREAKFAST CEREAL WITH NON-ALLERGENIC NATURAL NUT FLAVOR AND METHODS OF PREPARATION - Non-allergenic natural nut essential oil are derived from natural nut materials having 100 ppb or less protein such as nut butters by steam distillation or solvent extraction. The essential nut oils are preferably dissolved in a liquid edible carrier for use as nut flavor ingredients for food products. The food products flavored with such low protein essential nut oils are hypo allergenic. Methods of preparing the nut essential oils as well as methods of preparing nut flavored food products are disclosed. | 04-29-2010 |
20100112140 | Method of producing popcorn confectionery and machine for use with the method - By the method of producing popcorn confectionery a first sugar/glucose substance is produced. This substance is boiled at 170-2100C for approx. 3-10 hours until the substance is dark brown/black and viscous, whereafter it is cooled down. Hereafter a second sugar/glucose substance is produced, which is boiled at 100-1300C for approx. 1-10 hours. The first substance and the second substance are mixed at a weight ratio of 1:2-1:6, whereafter the resulting mixture is boiled and popcorn is added. This mixture can be formed in formed pieces in a machine | 05-06-2010 |
20100119660 | Chocolate With Flavor Cell Received Therein And Method For Making The Same - A chocolate is made by preparing a flavor cell that seals an amount of flavor substance in a shell, melting chocolate material and pouring the melted chocolate material into a mold, immersing the flavor cell into the melting chocolate material, cooling and solidifying the melted chocolate material, and removing the solidified chocolate from the concavity. The chocolate can have different shapes and the flavor substance is well sealed inside the shell. | 05-13-2010 |
20100166921 | COATING - A fat continuous coating which is suitable for coating nutrition bars and other products, especially foods products, which include less saturated fat. The coating includes a lipid base having a phytosterol and/or phytostanol structurant, and up to 28 wt % or less saturated fatty acid moieties. The phytosterol or phytostanol serves to provide sufficient structure to the coating to obviate the need for the higher levels of saturated fats which such ingredients tend ordinarily to contain. The coating will advantageously include numerous other ingredients typically found in coatings, such as cocoa, strawberry powder, yoghurt powder, etc. The lipid base will typically comprise from 20-50 wt % of the coating, especially from 25-40 wt %. The lipid base of the coatings will typically include at least 5 wt % phytosterols and/or phytostanols, especially at least 10 wt % phytosterols and/or phytostanols, more preferably at least 15 wt % phytosterols and/or phytostanols. | 07-01-2010 |
20100183771 | Chocolate roast process for almonds - An almond roasting process avoids a compound coating while being advantageously nutritionally low in calories and excellent in taste. The almonds are sprayed with a liquid starch blend in a drum, then coated with a dry blend of seasonings to adhere the seasonings to the almonds. The seasoning-coated almonds are continuously conveyed through a dry roast oven. | 07-22-2010 |
20100183772 | GRANOLA AND GRANOLA PRODUCTS CONTAINING CHOCOLATE AND METHODS OF PREPARATION - Improved granola and granola products containing chocolate and their methods of preparation are provided. The methods include adding chilled chocolate containing dextrose to granola ingredients prior to the addition of a sugar binder formulated to perform as required at about 29-32° C. (85-90° F.) or colder. The methods include baking granola containing chocolate, cooling and packaging granola products such as breakfast cereals and granola bars. By using chilled chocolate and the sugar binder formulated for this method the problems of chocolate separation, smearing and off-flavors can be avoided in granola products containing chocolate. | 07-22-2010 |
20100189845 | Flavor Encapsulation and Method Thereof - A method for encapsulating flavoring with a prolamin. A prolamin, such as zein, is dissolved in an appropriate solvent. Flavoring is mixed with the prolamin solution. The prolamin and flavoring solution is dried, thereby forming a flavoring encapsulated by a prolamin. | 07-29-2010 |
20100196552 | Method of preparing popped fruit - A reduced-step method of producing puffed fruit pieces is provided. The invention is a two-part drying process, where the fruit is oven baked and then popped. The crispy fruit pieces can be flavored using flavorings. From the novel infusion-free and reduced step process the fruit pieces contain nutrients of their fresh fruit essence, making them a healthful and desirable snack. The method includes drying fruit pieces in a wind oven until a specified moisture-content of the fruit pieces are reached, then storing the fruit pieces in a refrigerated environment. The chilled fruit pieces are flavored, and then dehydrated in a low-pressure dehydration chamber until the fruit pieces change from a first state to a second state, and immediately packaged in a nitrogen-filled hermetically sealed package. | 08-05-2010 |
20100227025 | COATED DRIED FRUIT AND METHODS - Dried fruit has a coating of microcrystalline cellulose in an amount effective to prevent agglomeration of the dried fruit Methods of preparing and using the coated dried fruit are also described. The dried fruit pieces of the present invention are less sticky and are readily separated from one another using ordinary gravity feed handling conditions. | 09-09-2010 |
20100247716 | COFFEE COMPOSITION - The present invention provides a process of producing grains of coated coffee grounds, the process comprising: heating a mixture of a coating composition and coffee grounds to a temperature below the melting point of the coating composition and at which the coating composition forms a coating on at least some of the coffee grounds; and cooling the mixture to provide grains comprising coffee grounds having a coating of the coating composition formed on at least some of the surface of the coffee grounds. The present invention also provides coated ground coffee compositions that may be produced by this method. | 09-30-2010 |
20100272864 | Edible adhesive tape - An edible adhesive tape which can be used to hold food products together as they are being consumed, to provide a decoration or garnish to a food product, or to add flavor to a food product. | 10-28-2010 |
20100323067 | TEMPERATURE RESISTANT CHOCOLATE COMPOSITION AND METHOD - A chocolate composition and a method for manufacturing the chocolate composition include a solid material, e.g., nutritive carbohydrate sweetener that has a particle size from about 50 to about 1000 nanometers. The solid material may comprise a sugar, such as but not limited to, sucrose. By including within the chocolate composition the solid material that has the particle size from about 50 to about 1000 nanometers, the chocolate composition has enhanced temperature resistance properties. | 12-23-2010 |
20110020501 | Fiber Enriched, Protein Coated Cereal Products - A cereal product comprising cereal kernels, wherein the cereal kernels have been at least partially milled and are coated with a coating layer, said coating layer comprising a protein matrix having particles of a dietary fiber ingredient dispersed therein. Also provided is a method of making a fiber-enriched dry cereal product comprising the steps of: coating cereal kernels that have been at least partially milled with particles of a dietary fiber ingredient and an aqueous dispersion containing a protein; followed by drying the coated cereal kernels. The dietary fiber ingredient may be a powdered stabilized cereal bran. The coated cereal products can be cooked in excess water to give cooked products having high dietary fiber content and improved palatability. | 01-27-2011 |
20110020502 | CHOCOLATE AND PEANUT BUTTER SLURRY TOPICAL COATING FOR SNACK PRODUCTS - Chocolate flavored compound coating and nut butter based coated snack products are provided whose coatings are resistant to rub-off or oiling out of the nut oil constituent as well as methods for preparing such coated snack products. The present methods include a first step of providing a hot (˜32 to 44° C.), chocolate and creamy nut butter coating slurry. The methods include a second step of applying the hot coating to a food base to provide a liquid coating coated food base in a weight ratio of coating to food base ranging from ˜1:10 to ˜1:1. The methods include a third step of applying sufficient amounts of a dry particulate setting sugar to a quantity of liquid hot slurry coated food base pieces to provide a finished dry stabilized non-sticky powdered coated food base. | 01-27-2011 |
20110059207 | BOTANICAL DISPERSIONS - Dispersions of particulates of botanicals in a continuous phase of fat and food products comprising the same are disclosed. | 03-10-2011 |
20110076365 | COFFEE WITH ENHANCED FLAVOR PROVIDED BY 3,7-DIMETHYLOCTA-1,6-DIEN-3-OL - A coffee product and process are provided which produce a coffee product having elevated levels of 3,7-dimethylocta-1,6-dien-3-ol. In various forms, the coffee product is dry roast and ground coffee or a dry soluble coffee product such as a powder or granule form. The process includes adding 3,7-dimethylocta-1,6-dien-3-ol to roast and ground coffee or a soluble coffee to produce an enhanced coffee flavor beverage, or to an extract or solution thereof. | 03-31-2011 |
20110097452 | METHOD FOR MAKING A CUBED NUT CLUSTER - A method for creating hexahedron or cubed nut cluster having a high level of nuts or seeds. The invention is an improved process for manipulating and shaping high content nut and seed food products. In one aspect, the invention manipulates processing conditions to provide a nut slab high nut content nut slab that is conducive to slicing and cutting. In one aspect, the invention manipulates unit operation conditions so as to provide a method of slicing a high content nut slab into longitudinal strips in a continuous operation that minimizes or eliminates jamming at the cutting and/or slabbing conveyors. | 04-28-2011 |
20110129574 | METHODS AND COMPOSITIONS FOR FILLING FLESHY FRUITS AND VEGETABLES - Systems and methods for filling a fleshy fruit or vegetable with a filler are described. Embodiments include tool having an expandable member that is expandable to an expanded position to make a cavity in the fruit and collapsible to a collapsed position for withdrawal from the fruit, with the expandable member in the expanded state comprising a cross-section that is larger than the maximum diameter of the tool in the collapsed position. A cavity may be created without substantially affecting the natural visual appearance of the fruit or vegetable. Fillers and filling methods are disclosed. | 06-02-2011 |
20110183045 | CEREAL BARS CONTAINING INULIN AND THEIR METHODS OF MANUFACTURE - A cereal bar comprising identifiable ready-to-eat (RTE) cereal pieces; and a carbohydrate binder combined with the cereal pieces, wherein the carbohydrate binder contains inulin is provided. In one embodiment, the cereal bar comprises added protein. A method of making a cereal bar is also provided. | 07-28-2011 |
20110244082 | CONFECTIONERY AND METHODS OF PRODUCTION THEREOF - The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component and the capillary or cavity containing a second chocolate component, wherein the first component is more stable at elevated temperatures than the second component. The invention also related to a process for the manufacture of the same. | 10-06-2011 |
20110262598 | MOULDING OF CHOCOLATE - An apparatus and method for the manufacture of a chocolate piece or tablet having a core or cavity passing through the thickness of the piece or tablet which comprises a mould ( | 10-27-2011 |
20110280995 | BLACK PEPPER SUBSTITUTE - The black pepper substitute is a black pepper seasoning free from the peppercorn shell found in typical black pepper. The black pepper substitute includes a starch substrate coated with black pepper oleoresin. The coated starch substrate is dried, coated with carrot fiber, and ground or crushed. In order to make the black pepper substitute, a starch product is boiled. to produce a porous starch substrate. The starch product may be wheat-based, or may be brown rice. The substrate forms a digestible vehicle or carrier for antioxidants, such as piperine, contained in the black pepper oleoresin. The substitute provides consistent levels of antioxidants per serving without requiring fumigation to remove contaminants, and provides the natural aroma and flavor of black pepper. | 11-17-2011 |
20120003359 | FAT-BASED CONFECTIONERY MATERIAL AND PROCESS FOR PRODUCTION THEREOF - A fat-based confectionery material with a continuous fat phase characterised in that the material is dispersed with bubbles containing a liquid filling and methods for the production thereof. | 01-05-2012 |
20120003360 | REDUCED SUCROSE SUGAR COATINGS FOR CEREALS AND METHODS OF PREPARATION - Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns. | 01-05-2012 |
20120015079 | STUFFED RICE FOOD PRODUCT AND PRODUCTION METHOD THEREOF - The present invention provides a rice food product stuffed with a filling ingredient, which is prevented from leaking out of a rice portion even if it is a fluid filling ingredient. A stuffed rice ball ( | 01-19-2012 |
20120058227 | Dog Chew Treats - A dog chew treat is fashioned from a composition comprising sugar, fiber, and flour. Preferably, the sugar is dextrose, and the flour is pre-gelatinized wheat flour. The composition may be molded into the shape of a bone, or other treat. A palatant coating may be applied to the molded product. Colors may be added for different aesthetics such as a marbling pattern. Functional ingredients may be used to provide health benefits. | 03-08-2012 |
20120058228 | CHOCOLATE COMPOSITION - A chocolate composition and a process for the manufacture of a chocolate composition. The chocolate composition comprises cocoa butter substitute/cocoa butter equivalent in combination with whey. In particular, the composition comprises 40-70 wt % sweetener, 25-30 wt % cocoa butter substitute (CBS) and/or cocoa butter equivalent (CBE), 4-10 wt % non-fat cocoa solids, milk solids and from 0-2 wt % cocoa butter, wherein at least 80 wt % of the milk solids are constituted by whey. | 03-08-2012 |
20120100261 | BEVERAGES WITH ENHANCED FLAVORS AND AROMAS - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma. | 04-26-2012 |
20120183651 | CHOCOLATE COMPOSITIONS CONTAINING ETHYLCELLULOSE - A heat resistant chocolate containing ethylcellulose. The ethylcellulose is introduced into the chocolate as a solution in oil or in a non-aqueous solvent, suitably in an amount of from about 1% to about 3% ethylcellulose by weight. Ethylcellulose oleogels may also be used to replace a portion of the oils and fats normally present in chocolate and/or to formulate fillings for filled chocolates exhibiting reduced oil migration. Also provided are methods of making chocolate compositions according to the invention. | 07-19-2012 |
20120201934 | TOPICALLY SEASONED TACO SHELLS - Food articles comprising topically seasoned taco shells, and methods and apparatuses for producing topically seasoned taco shells. | 08-09-2012 |
20120213892 | INGREDIENT DELIVERY SYSTEM FOR POPCORN KERNELS - An ingredient delivery system for popcorn kernels is described. The ingredient delivery system can include multiple layers. The synergy formed from the multiple layers of the ingredient delivery system results in a popped popcorn with minimal flaking and blow-off Thus, a greater ingredient impact is imparted to the consumer. Also, the layer combination minimizes any hindrance of the natural popping action of the kernels. Thus, consumers have a greater pop volume for consumption. | 08-23-2012 |
20120315359 | READY-TO-EAT CEREAL FLAKES CONTAINING LEGUMES - Ready-to-eat cereal flakes include 10 to 50 weight percent (wt %) legumes, such as black beans, and have a can weight of 19 to 22 ounces per 231 cubic inches and structural integrity similar to conventional ready-to-eat cereal flakes. The cereal flakes also include 6 to 13 wt % protein isolate, processing aid in an amount of 3 to 9 wt % and 18 to 66 wt % grains. The cereal flakes provide at least 7 grams of protein and at least 6 grams of fiber per 52 gram serving. In one process, the cereal flakes are formed by cooking and extruding a combined mass of the legumes, protein isolate, processing aid and grains without expansion of the combined mass. The extruded mass is processed in a cold pellet former and cut into a plurality of non-expanded pellets which are dried to a moisture content of 14 to 24 wt %. The pellets are then flaked at a temperature of 110 to 150° F. and dried to a final moisture of 1 to 5 wt %. | 12-13-2012 |
20120321749 | TOPICALLY SEASONED TACO SHELLS - Food articles comprising topically seasoned taco shells, and methods and apparatuses for producing topically seasoned taco shells. | 12-20-2012 |
20120321750 | Complex Confectionery Products - The present invention describes novel processes for manufacturing a complex confection comprising a first confection that has an edible hollow shell and a separately-formed second confection that is also edible and rests within the first confection. Novel products and processes are described. | 12-20-2012 |
20130045309 | HONEY-CONTAINING PRODUCTS - A method of making a flavoring unit according to claim | 02-21-2013 |
20130071523 | SWEETENED FOOD PRODUCT AND METHODS OF PREPARATION - Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating. | 03-21-2013 |
20130084364 | Dairy-Based Foods Having High Levels Of Lactose - A dairy-based food component is provided that includes high levels of lactose in moisture, but still retains a smooth and creamy consistency. The compositions and methods provide for higher levels of lactose in moisture phase than previously found possible and still retain low crystal sizes in a finished product to maintain a smooth and creamy texture. | 04-04-2013 |
20130108740 | CONSUMABLES AND METHODS OF PRODUCTION THEREOF | 05-02-2013 |
20130108741 | COATED COLLOIDAL GROUND PLANT MATERIALS | 05-02-2013 |
20130142912 | FLAKE CEREAL OR CHIP AND METHOD FOR MAKING SAME - Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness of the flake, which further contributes to the appearance and the crunchy texture, and/or uses a low degree of cook to the binding constituent that provides the high viscosity for binding and a resultant crunchy texture. | 06-06-2013 |
20130171299 | CONSUMABLES AND METHODS OF PRODUCTION THEREOF - The present invention relates to a confectionery composition comprising an at least partially convoluted or rolled sheet of a confectionery material having at least one capillary disposed therein, wherein the composition has a longitudinal axis which extends along the convolutions or axis of rolling and the at least one capillary runs parallel, perpendicular or at an inclined angle relative to the longitudinal axis of the product. The present invention also relates to a method of production of the same. | 07-04-2013 |
20130183410 | NUT AND DRIED FRUIT SNACK FOOD PRODUCT - This application relates to a snack food product, and more particularly, to a snack food product food product that contains just two solid ingredients (nuts and dried fruits) and a syrup. In certain embodiment the snack food product contains pistachios, dried cranberries, agave and brown rice syrup. | 07-18-2013 |
20130202745 | Intermediate Moisture Bar Using A Dairy-Based Binder - A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base. | 08-08-2013 |
20130216659 | FOOD PRODUCT AND COATING - The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions. | 08-22-2013 |
20130251856 | EDIBLE WAFER - A chocolate confectionery and a method for manufacturing same chocolate confectionery where the chocolate confectionery has multiple pearls of flavor distributed evenly throughout a base chocolate wafer such that the flavor and consistency of the chocolate confectionery is consistent throughout. In one form of the chocolate confectionery, small pearls of flavor are suspended within the chocolate creating a pleasing flavor balance and mouth feel with overall lower sugar content and higher cocoa content. | 09-26-2013 |
20130251857 | FROSTED CEREAL FOOD AND PRODUCTION METHOD THEREOF - A frosted cereal food containing catechins in an amount of 0.1 mass % or more with respect to the dry mass of the frosted cereal food, wherein the frosted cereal food includes a coating material containing a solid content other than saccharides in an amount of 1 mass % or more, the solid content other than saccharides containing the catechins in an amount of 40 mass % or more. | 09-26-2013 |
20130251858 | COMPOSITION - The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs. | 09-26-2013 |
20130295233 | Production Of Shredded Or Flaked Whole Grain-Containing Composite Food Products - Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization. | 11-07-2013 |
20140037799 | OAT CEREAL CONTAINING AGGLOMERATED FLAVOR CLUSTERS - Agglomerated flavor clusters comprising a binder syrup, grain, sweetener, and flavoring agent, and hot cereal compositions comprising the agglomerated clusters are described. The agglomerated flavor clusters are hydroscopic and can be directly consumed similar to granola or mixed into a bulk hot cereal composition. When heated, the agglomerated flavor clusters liquefy and coat the grain components of the hot cereal composition providing a flavored hot cereal composition. As the agglomerated clusters exhibit reduced settling in hot cereal compositions, each single serving of the bulk hot cereal compositions of the disclosure comprises substantially the same flavor intensity and nutritional value. | 02-06-2014 |
20140072673 | POTATO AND OTHER INGREDIENT-BASED FOOD PRODUCTS - Potato and other ingredient-based food products. In an exemplary embodiment of a food product of the present disclosure, the food product comprises a first layer comprising a solid food ingredient, and a second layer comprising a processed food ingredient, the second layer positioned relatively above the first layer, wherein the first layer and the second layer form a combined food product, and wherein the solid food ingredient and the processed food ingredient are selected from the group consisting of one or more of potato, rice, soybean, oat, and quinoa. | 03-13-2014 |
20140093619 | READY TO EAT COLD BEAN CAKES WITH INGREDIENTS - Cold and ready to eat bean cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of beans are able to be included in consumer's diets. | 04-03-2014 |
20140141130 | Daily all foods - The composition and process of a set of food products whereas each individual food product is composed from ingredients within a specific food group, which are measured and processed to a full day's supply according to USDA Dietary Guidelines, sold individually or in a box of seven for the week. | 05-22-2014 |
20140154362 | Shelf-Stable Food Product - A shelf stable, confectionary food product having a core and a confectionary coating. The core is formed from dehydrated crumbs, such as dehydrated cake crumbs sweetened with sugar, and a shortening-based matrix comprising shortening and water. When the dehydrated crumbs are combined with the shortening-based matrix, the crumbs rehydrate. The food product has a shelf life at room temperature of more than one month, such as more than 3 months, or more than 6 months, or up to 9 months. | 06-05-2014 |
20140154363 | GRANOLA COMPOSITION AND BAR CONTAINING STEEL CUT OATS AND PROCESS FOR MAKING THE SAME - Steel cut oat granola compositions comprising a grain component including steel cut oats, a conditioning syrup, and optionally additional grains, seeds, inclusions, sweeteners, flavorings, colors, oils, and emulsifiers are disclosed. A process for making the steel cut granola compositions of the disclosure is also disclosed in which conditioning syrup is readily absorbed by the steel cut oats to hydrate the steel cut oats and impart an acceptable texture and flavor to the granola composition. A steel cut oatmeal bar comprising the steel cut oat granola compositions and a cold forming process for making the steel cut granola bar in which a binder syrup exhibits reduced cold flow is also disclosed. | 06-05-2014 |
20140193544 | Biscuit Structure - A biscuit structure contains a body formed in a circular column shape or a flatly elongated block shape, and a mixing ingredient of the body includes corns, rice, brown rice, egg yolk powders, sugars, salts, palm oil, soy flour (mixed from soybeans, wheat, salts and sugars), and maltodextrin. The body is molded and baked, and then a sticky ingredient is applied on the body, thereafter a crushed nut ingredient is sprayed on the sticky ingredient of the body. The sticky ingredient is chocolate sauce or maltose syrup, and the crushed nut ingredient is crushed almonds or crushed peanuts. Thereby, the body of the biscuit structure is crispy and has a rich flavor after eating the sticky ingredient and the crushed nut ingredient. | 07-10-2014 |
20140193545 | CARAMEL, CONFECTION COMPRISING THE CARAMEL AND METHOD OF MAKING THE CONFECTION - A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided. | 07-10-2014 |
20140193546 | COATED CHOCOLATE CONFECTION WITH IMPROVED DYE ACCEPTANCE - A chocolate confection has a coated surface that has a coarse sugar coating formed from one or more layers of a first solution having a first sugar to water ratio and a finish sugar coating applied over the coarse sugar coating and formed from one or more layers of a second solution having a second sugar to water ratio. The first sugar to water ratio is less than half water by weight and the second sugar to water ratio is more than half water by weight. There is at least one edible dye marking adapted for application to the finish sugar coating. | 07-10-2014 |
20140199441 | COFFEE POWDER WITH COATING LAYER - A coffee powder includes a plurality of particles which are obtained by grinding coffee beans from a coffee grinder and each particle of the coffee powder is coated by a coating layer. The coating layer is made by food-grad powder which is ground at low speed by a U-shaped grinder. The coating layer keeps air from the particles of the coffee powder so as to keep the freshness of the coffee powder. | 07-17-2014 |
20140234491 | BITE SIZED REFRIGERATED YOGURT PRODUCTS - Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F., thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F. to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4° C., and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F. of less than 10% after two freeze/thaw cycles. Methods and products are described. | 08-21-2014 |
20140255555 | Solid Food with Surface Coating Layer and Automatic Process and Equipment for Making the Solid Food - An automatic process includes dissolving a sticky coating layer, pouring the sticky coating layer onto a main material, bonding a covering layer onto the sticky coating layer to form a semi-product of a solid food, cooling the semi-product to cool the sticky coating layer, and vibrating the semi-product to drop an overlapping part of the covering layer so as to form a solid food which includes the main material, the sticky coating layer and the covering layer. Thus, the solid food is made in an automated manner to save the working time, to reduce the cost of production, and to increase the working efficiency. In addition, the solid food is made automatically so that the product of the solid food satisfies the standardized requirement, thereby enhancing the quality of production. | 09-11-2014 |
20140272009 | Chewy Granola Bar With Carbonated Candy - A chewy granola product and a method of cold form sheeting such chewy granola product from a combination of dry granola, binder, and a carbonated candy. | 09-18-2014 |
20140287101 | Rotary Molded Shaped Crunchy Granola Food Products and Methods of Making Same - Disclosed are nonlimiting embodiments comprising a novel process for forming and shaping crunchy granola food products. The process comprises using rotary molding processes to form and shape a granola mass into a variety of desired shapes. The granola mass is able to be rotary molded as a result of use of a unique binder composition that comprises at least one pre-gelatinized starch in the binder composition. The pre-gelatinized starch enables the binder viscosity to increase and increases the tackiness of the granola mass such that it can be formed by a rotary molder and such that it releases from the mold as a unitary piece of shaped and formed granola food product. | 09-25-2014 |
20140295033 | FOOD BASED ON POPCORN AND CHEESE, AND RESPECTIVE PRODUCTION METHOD - Food comprising at least one popcorn grain substantially entire and coated, completely or partially, with at least a first layer of a first melted cheese directly in contact with the popcorn grain, wherein: • a) the first melted cheese has an initial moisture content of less than 35%, or alternatively, • b) the first melted cheese is cooked too and its moisture after cooking is lower than 8%. A second layer of a second cheese may be applied to the food product. Further described is a method for producing said food. | 10-02-2014 |
20140308403 | PLANT POWDER-CONTAINING WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME - The present invention provides a white chocolate-impregnated food that is a porous food into which a white chocolate that contains a plant powder is impregnated. A median diameter of the plant powder is 5 to 20 μm. In the white chocolate-impregnated food, the white chocolate that contains the plant powder is impregnated into inside of the porous food. | 10-16-2014 |
20140322391 | CHOCOLATE PRODUCT WITH TROPICALISED SHELL - The present invention is directed to a chocolate product with a tropicalized shell comprising chocolate and a humectant liquid and a non-tropicalised chocolate core. | 10-30-2014 |
20140363539 | Fiber Enriched Filling Composition for a Chocolate Product - The present invention is directed to a fiber enriched filling composition for a chocolate product. The chocolate product includes (a) a steviol glucoside and/or steviol glycoside, (b) fat, (c) fibers, and (d) a polyol. Further, the present invention is directed to a chocolate product comprising such filling composition. | 12-11-2014 |
20150017286 | CEREAL PIECES CONTAINING ALPHA-LINOLENIC ACID - The invention relates to shelf-stable cereal pieces which contain alphalinolenic acid, and to food compositions that comprise such cereal pieces. | 01-15-2015 |
20150050390 | CHOCOLATE WITH MILK FAT FRACTIONS - The present invention is related to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC30 of less than 30%. It was found that softer milk fractions are effective in inhibiting or reducing migration bloom that occurs in filled chocolates or pralines. | 02-19-2015 |
20150093476 | SUGAR-REDUCED FROSTED CEREAL PRODUCT - A frosted cereal product includes a cereal base and a frosting on the cereal base. The frosting is a composition containing a sugar, in an amount of at most 90% by weight (dry matter of the frosting), and a raw starch, in an amount of at least 10% by weight (dry matter of the frosting); the weight ratio between the cereal base and the frosting lies between 1:0.05 and 1:2; and the frosting consists of 1 to 5 layers. | 04-02-2015 |
20150104546 | WATER-SOLUBLE COFFEE PREPARATIONS - Soluble coffee preparations proposed are in the form of powders wherein the individual coffee particles have a complete or at least partial coating which dissolves in water in retarded fashion and which comprises not less than 50 wt % of the coffee powder. | 04-16-2015 |
20150118364 | FROZEN PASTA - Provided is a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta, comprising cooling a boiled pasta and attaching, to the surface of the pasta, a ground product of a pasta, followed by freezing. | 04-30-2015 |
20150132444 | Production of Shredded Products With Inclusions - A method for making a shredded product having a marbled surface and the resulting product are provided. The method includes partially cooking an uncooked mass in a first cooking process to form a partially cooked mass and then combining the partially cooked mass with an inclusion component to form an inclusion mass. The inclusion mass is cooked in a second cooking process to form a fully cooked mass. The material is shredded to form continuous net-like sheets having a marbled appearance defined by a first portion of the continuous net-like sheets with the low or non-glutenous material having a first overall color and a second portion of the continuous net-like sheets with the inclusion component having a second overall color different from the first overall color. | 05-14-2015 |
20150320072 | EDIBLE PRODUCT AND METHOD OF MANUFACTURE - This invention provided an edible product having a plurality of adjacent extruded product portions comprising one or more of chocolate, baked or unbaked cereal-based composition, or cheese. The portions are connected to one another along their length by a frangible connecting portion. The invention also provides a method of manufacturing such a product. The method includes providing an extrusion die having a linear array of at least two interconnected openings therein; and extruding product portions through the die to produce the product. The product comprises at least one or more edible materials comprising: chocolate products, baked or unbaked cereal-based composition, or cheeses. | 11-12-2015 |
20150320075 | COATING COMPOSITIONS FOR CONSUMABLE ARTICLES - coating compositions for consumable articles Compositions comprised of a reduced sugar syrup and a food grade emulsifier/foaming agent are useful for forming opaque coatings on consumable articles. | 11-12-2015 |
20150342229 | CARBOHYDRATE COMPOSITIONS - The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof. | 12-03-2015 |
20150374008 | CONFECTIONERY PRODUCT - A confectionery product consisting of a molded glazed shell containing natural honey, grinded dried apricots, dried prune, walnut and dried cranberry. The components of the homogeneous mass of the product are taken in the following ratio, percentage by weight: 24.0-26.0; the dried apricots—24.0 to 26.0; the dried cranberry—12.0 to 14.0; the honey being the rest to 100%. | 12-31-2015 |
20160081379 | AROMA RELEASE CAPSULES - The present invention relates to a process for producing capsules comprising a composition comprising coffee oil. The invention also relates to capsules obtainable by such process. In addition the invention relates to compositions, food ingredients and food products comprising such capsules. | 03-24-2016 |
20160095329 | EDIBLE SNACK FOOD PRODUCT HAVING A LOW WATER CONTENT AND A HIGH SOLIDS CONTENT, AND A METHOD FOR THE PRODUCTION THEREOF - A process for making an edible snack food product having a low water content and a high solids content is described. The process comprises a step of providing an edible porous body, for example a freeze-dried fruit or vegetable slice or an extruded cereal product, and coating the body in a high-solids polymer solution, for example 25% (w/w) whey protein isolate, such that the polymer solution infuses into the pores at or close to the surface of the body but does not rehydrate the porous body. Coating may be achieved by spraying the product with the polymer solution or by briefly immersing the porous body in the solution. The coated porous body is then heated to a high temperature to dehydrate the infused polymer solution. This results in closure of the pores at or close to the surface of the porous body. | 04-07-2016 |
20160128368 | Snack Bars Containing Psyllium - A reference amount commonly consumed (RACC) of an organoleptically acceptable snack bar. The snack bar can contains from about 3 g to about 6 g fiber where the fiber can contain from about 1 g to about 3 g of soluble fiber. The soluble fiber can be from psyllium and the bar can contain from about 2 g to about 4 g psyllium. The snack bar can also contain a whole grain product. The snack bar can have less than 3 g of fat and from about 135 to about 180 calories per serving. Furthermore, the snack bar may not be baked. | 05-12-2016 |
20160374366 | Compositions for Adhering Seasonings on Food Substrates - Compositions for adhering seasonings or flavorings on food substrates, a method for making the compositions, and a method for applying the composition to a food substrate are described. The food substrate may be any shelf-stable food known in the art such as crackers, chips, pretzels, crispy bread products, popcorn, or nuts. The seasoning or flavoring may be salts, herbs spices, or solid flavorants that might complement the food substrate.The compositions are free flowing. | 12-29-2016 |