Class / Patent application number | Description | Number of patent applications / Date published |
426100000 | Frozen material | 40 |
20090035420 | Composition for coating, process for coating and frozen coated confection - Frozen confection comprising a core and a coating is provided, wherein the coating comprises 17 to 50% (w/w) of saccharides and polysaccharides; 0.017 to 12.5% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof; and 50 to 83% water; wherein the average molecular weight of the saccharides and polysaccharides is between 476 and 9000. | 02-05-2009 |
20090208611 | Food Product - Disclosed are a food product and a method of preparing the food product. The food product includes at least one fruit and at least one fruit juice. The at least one fruit juice is mixed with the at least one fruit for forming a mixture. Thereafter, the mixture is frozen to prepare the food product. The food product is provided with a food product package. | 08-20-2009 |
20090285947 | FROZEN CONFECTIONERY PRODUCTS - A frozen confection product that has a relaxatory effect when consumed is provided, the product comprising a frozen composition and a chocolate composition or a chocolate analogue composition which comprises non-fat cocoa solids. The product comprises at least 0.01 wt % γ-aminobutyric acid (GABA) and at most 0.05 wt % theobromine. | 11-19-2009 |
20100015297 | SHELF STABLE FRIED PRODUCT AND PROCESS FOR CREATING THE SAME - A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution. | 01-21-2010 |
20100209562 | CO-EXTRUSION OF FOOD MATERIAL AND PRODUCT RESULTING THEREOF - The invention proposes a system for dosing a food product onto an object comprising a dosing device ( | 08-19-2010 |
20100260898 | Multiple Texture Food - The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of −2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (a | 10-14-2010 |
20100297303 | UNITIZED FROZEN SAUCE PRODUCTS - The present invention is directed to a frozen sauce component having a high dissolved solids equivalent content and sufficient hardness in manufacturing to permit unitization thereof by cutting. The sauce composition makes use of oil encapsulated solids in a system comprising oil, water, and flavoring ingredients as required by a frozen dish wherein it is incorporated. The freezing point and the necessary hardness of the sauce pellet is about 10 deg. F. to about 20 deg. F. despite the high dissolved solids equivalent content. | 11-25-2010 |
20110151064 | PARTICULATE FROZEN CONFECTION - A frozen confection is provided, the confection comprising frozen particles having an average diameter of from 1 to 10 mm and comprising from 1 to 50 wt % of an oil-based core and from 50 to 99 wt % of a frozen aqueous shell. A process for preparing the frozen confection is also 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 outer nozzle and an oil-based mix to the inner nozzle, thereby forming particles with a water-continuous shell and an oil-continuous core, and then dropping the particles into a refrigerant to freeze the water-continuous shell. | 06-23-2011 |
20110236537 | Coating for Iced or Glazed Frozen Food Products - The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing. | 09-29-2011 |
20130280385 | HALF-PRODUCT, PRODUCT AND IMPLEMENT FOR MANUFACTURING A MILKSHAKE - Method for manufacturing a milkshake, wherein ice and a liquid with dividing means are put together in a substantially liquid-tight container, after which this container is shaken, such that the ice in the container is divided into small pieces by the dividing means, wherein the ice is preferably provided as a multiplicity of units of ice. | 10-24-2013 |
20140030389 | STEM CELERY HAVING A HOLLOW PETIOLE | 01-30-2014 |
20140099408 | CULTURED DAIRY PRODUCTS HAVING EXCELLENT FREEZE/THAW PROPERTIES - Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the refrigerated or frozen cultured dairy bar products are also described. | 04-10-2014 |
20140106033 | Beverage Supplement and Method for Making the Same - A beverage supplement and method for making the same is disclosed. In some embodiments the beverage supplement is comprised of a first frozen composition made from at least one additive mixed with at least one liquid and a second frozen composition made from at least one additive mixed with at least one liquid, wherein the resulting frozen compositions may have different/varying surface areas, shapes, volumes, flavors, and concentrations. Varying the combination of surface areas, shapes, volumes, formulas, flavors, and concentrations of frozen compositions influences the duration of complete liquefaction and the release of additives, allowing a user to create an iced beverage with greater flavor control. | 04-17-2014 |
20140255558 | 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 at least partially coated with a frozen flexible edible gel coating, said gel coating being provided with at least one cutting line allowing to peel-off the gel-coating, characterized in that the gel coating comprises at least two visually distinctive gel layers. The invention also relates to a method for making such a product. | 09-11-2014 |
20140272013 | NANO-CELLULOSE COATINGS TO PREVENT DAMAGE IN FOODSTUFFS - Disclosed herein are embodiments of a composition for use in forming films or coatings that prevent damage in foodstuffs, including plants, fruits, and vegetables. The disclosed compositions comprise a cellulose nanomaterial and can further comprise a nanoscale mineral compound and one or more additional components. Also disclosed are films or coatings made using the disclosed compositions, as well as methods for making the disclosed compositions and methods for using the disclosed compositions. | 09-18-2014 |
20140342054 | QUERCETIN FOR BROWNING FOOD SURFACES - The present invention relates to a food product with a colorless coating on a surface, said coating comprising a quercetin derivative or an either thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave over. | 11-20-2014 |
20150147440 | STABILIZED CHEESE PRODUCTS - A method of producing a frozen microwaveable, coated food product, involves providing pieces of mozzarella cheese, the pieces having a maximum dimension of 1 cm, mixing the pieces of cheese with a stabilizing composition, mixing to form a homogenous cheese dough, forming the dough into portions, freezing the portions and maintaining the frozen portions for at least eight hours, applying a pre-coating to the frozen portions to produce pre-coated portions, applying a batter coating to the pre-coated portions to produce batter coated portions, applying one or more layers of crumb to the batter coated portions to provide a crumb coated portion, frying the crumb coated portions to produce fried portions, and cryogenically freezing the fried portions. | 05-28-2015 |
20160000101 | Cultured Dairy Products Having Excellent Freeze/Thaw Properties - Refrigerated or frozen cultured dairy bar products comprise a cultured dairy composition having i) a total solids content of at least about 22% by weight of the cultured dairy composition and a milk solids content of greater than 38 wt % based on total solids content, ii) a gelatin content of from about 0.7 to about 1.5% by weight of the cultured dairy composition, and iii) a viscosity of from about 200,000 cP to about 700,000 cP at 4° C. The cultured dairy composition is in the form of cultured dairy portions completely enveloped by a fat-based coating composition comprising from about 20 to about 80% fat by weight of the fat-based coating composition. The fat-based coating composition is a solid at 45° F. The cultured dairy bar product is at a temperature at or below about 45° F. Processes for making the cultured dairy bar products are also described. | 01-07-2016 |
426101000 | Ice cream type | 22 |
20080248169 | MULTI-COLORED CAKE CONES - The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that contains sugar and a second layer of a modified cake dough that imparts at least one color other than brown to the cone after baking. The cone is typically associated with a sleeve that is at least partially transparent to display the multicolor cone. | 10-09-2008 |
20080317909 | Frozen confection - The present invention relates to a frozen confection in a container having various layers of inclusion material and of confection material as well as to the production of such a frozen confection. | 12-25-2008 |
20090004340 | Method and apparatus for combining cookie dough and ice cream - A method and apparatus for combining beaded ice cream and cookie dough is disclosed. The ice cream is dripped, beaded, frozen, and then combined with precut shapes of cookie dough. The resulting combination is packaged for subsequent storage at low temperature. | 01-01-2009 |
20090047393 | System for combining ice cream and coatings - A system and mechanism for forming discrete units of ice cream is disclosed utilizing cryogenically cooled equipment during the manufacturing process. The discrete units are formed and then coated with one or more various confectionary substances, also using cryogenically cooled equipment, so as to result in a substantially uniformly-coated ice cream product. | 02-19-2009 |
20090068321 | Ice cream cone end pastry - A frozen ice cream pastry that includes the tip or closed end section of a conical or cylindrical-shaped ice cream cone, respectively, that is filled with ice cream. In the preferred embodiment, the top surface of the ice cream is flat with the top edge of the cone. The cone can be made of cake or waffle ingredients. The pastry may or may not be covered with a chocolate layer. In one embodiment, the pastry is sold in a protective cardboard container that includes an inner protective carrier with a plurality of cone-shaped cutouts formed therein. The pastry is then placed into a cutout and individually removed from the carrier when desired. In another embodiment, a small serving of pastries are sold in an air filled bag which when removed from the freezer are consumed. In still another embodiment, a plurality of air filled bags each filled with one serving of pastries are sold and distributed in a large container which may be stored in the freezer. | 03-12-2009 |
20090130265 | REDUCED-FAT CHOCOLATE COATINGS FORMED BY SPRAYING - A frozen confectionary product having a reduced-fat chocolate coating is disclosed. The chocolate coating contains less than about 40% fat by weight of the coating, and has a thickness less than a coating formed by dipping. Also disclosed is spray coating device and process for applying the coating. | 05-21-2009 |
20090214720 | Cake based frozen confection sandwich and method for making same - A frozen sandwich having a first baked food product layer, having an upper surface and a lower surface; a frozen confection layer having an upper surface and a lower surface, the frozen confection layer is positioned so that the upper surface of the frozen confection layer contacts the lower surface of the first baked food product layer; and a second baked food product layer, having an upper surface and a lower surface, the second baked food product layer is positioned so that the upper surface of the second baked food product layer contacts lower surface of the frozen confection layer. | 08-27-2009 |
20090274798 | Frozen aerated product - The present invention relates to a frozen aerated product comprising a soy product, which comprises soy protein and less than 25 weight-% (wt-%), based on the total weight of the soy product, of soy fat and at least one destabilising emulsifier: as well as to a process for the production of such a frozen aerated product. | 11-05-2009 |
20090291170 | LOW-FAT FROZEN CONFECTIONERY COMPOSITION - The present invention relates to frozen confectionery coatings which have a low amount of fat. In particular, it relates to the use of certain water-in-oil emulsions as low-fat coating for frozen confections or desserts, in particular to make brittle coatings on such confections or desserts. | 11-26-2009 |
20100021590 | Non-sticky, free-flowing comestible and a process for its preparation - A non-sticky, free-flowing product comprises a candied or infused, internally-moist, solid comestible having a surface coating comprising as main ingredient a dry starch derivative selected from starch phosphate esters, hydroxyalkyl starches phosphate esters and mixtures thereof. Typically, the candied or infused, internally-moist solid comestible is selected from candied or infused ginger pieces, whole fruit or fruit pieces. The product may be used as a food ingredient, for instance in bakery products, cereal products, ice cream and dairy products. | 01-28-2010 |
20100272867 | FROZEN CONFECTIONERY PRODUCT - The present invention relates to frozen confectionery products having at least one ingredient which is dispersed in said frozen confectionery in a non-homogeneous fashion. The invention further relates to a method for manufacturing such frozen confectionery products. | 10-28-2010 |
20110003041 | FROZEN CONFECTIONARY PRODUCT - Disclosed is a frozen aqueous-based ice confectionary product including a center of water ice with a fruit content of 60 to 95 wt.-% and having a degree of overrun of 20 to 80% and an outer shell and top coating of water ice with a fruit content of 60 to 95 wt.-%. | 01-06-2011 |
20110151065 | EDIBLE RECEPTACLES FOR FROZEN CONFECTIONS - An edible receptacle suitable for containing a frozen confection is provided, the receptacle comprising at least 50 wt % of pieces of soft baked material of from 1 to 20 mm in size. A process for preparing the edible receptacle is also provided, comprising: dosing the required amount of pieces of soft baked material having a size of from 1 to 20 mm into a support mould, compacting the pieces to form an agglomerate, and inserting a shaping tool into the agglomerate in the support mould to form the agglomerate into a receptacle of the desired shape. A composite frozen confection product comprising the edible receptacle and a frozen confection is also provided. | 06-23-2011 |
20110217425 | COMPOSITE FROZEN CONFECTIONERY PROVIDING ENHANCED REFRESHMENT - The present invention relates to composite frozen confectioneries providing an enhanced refreshing sensation upon consumption, said confectioneries comprising a soft core of aerated ice confection preferably comprising a refreshing block and a crispy ice coating. The invention also concerns a method for the manufacture of said composite frozen confectioneries. | 09-08-2011 |
20110229608 | FROZEN CONFECTIONERY PRODUCT AND AN APPARATUS AND METHOD OF MANUFACTURE THEREOF - The present invention relates to a frozen confectionery product ( | 09-22-2011 |
20110262599 | COATING COMPOSITION FOR FROZEN CONFECTIONS - A composition for coating a frozen confection is provided, the composition comprising from 63 to 70 wt % of a fat component comprising: 70 to 95 wt % of a palm oil fraction or blend of fractions which contains at most 8 wt % of S | 10-27-2011 |
20120328743 | Method and System for Powder Coating Particulate Ice Cream - The present invention relates to a composition comprising a powder coated particulate ice cream product, wherein the particulate ice cream product is cryogenically formed. The particulate ice cream product may further comprise a plurality of coatings including one or more powder coatings. The present invention further relates to methods for coating these cryogenically frozen ice cream particles. | 12-27-2012 |
20130196035 | Frozen Food Product and Method for Depositing A Sauce Into A Frozen Food Product - Method for injecting a sauce into a frozen food product. An embodiment of the method includes the step of inserting a nozzle having one or more openings along the lateral surface of the nozzle to a depth below the surface of a frozen food product, such as ice cream or frozen yogurt, contained in a package. The sauce is injected laterally outward from the one or more openings in the nozzle. In some embodiments, the sauce deposit generally has a cross-sectional profile with a lateral dimension that is greater than its vertical dimension as opposed to a more bulbous shape. | 08-01-2013 |
20140004230 | FROZEN CONFECTIONERY PRODUCT WITH LAYERED STRUCTURE AND APPARATUS FOR MANUFACTURING SAME | 01-02-2014 |
20140170270 | COMPOSITIONS - A frozen confectionary product including a particulate composition having a core containing a flavourant, flavour-enhancing ingredient, colourant or other beneficial ingredient, and one or more coatings around said core, wherein said coatings are gelatine, a fat or wax, ethyl cellulose or mixtures thereof. | 06-19-2014 |
20150351426 | ICE-CONTAINING PRODUCTS - An ice-containing product obtained by mixing two distinct phases comprising ice particles of different sizes is described. The product has improved organoleptic properties like texture and perception for the consumer. A process for preparing these ice-containing product is also described. | 12-10-2015 |
20160165921 | A Surface Patterned Frozen Dessert and Manufacturing Method and Apparatus for Same | 06-16-2016 |