Entries |
Document | Title | Date |
20080213436 | Process For Making Foodstuff Products, and a Foodstuff Product Thus Made - Foodstuff products ( | 09-04-2008 |
20080305219 | COATED EDIBLE SUBSTRATE AND RELATED METHODS - The invention provides an edible substrate, e.g., an edible decorative sheet material, having improved moisture stability. In particular, the invention relates to an edible substrate having improved tolerance to a range of high and low humidity conditions. In one embodiment the invention relates to a composition comprising an edible substrate coated over a substantial portion of one or more surfaces with at least one edible moisture barrier and to methods of making and using the improved edible substrate. | 12-11-2008 |
20080317911 | Oral pouch product including soluble dietary fibers - Provided is an oral pouch product including a pouch having a plurality of pores. At least one portion of soluble dietary fibers is contained in the pores of the pouch and/or coated thereon. The oral pouch product is filled with a botanical material. The oral pouch product is placed in the mouth to release the soluble dietary fibers directly into the user's mouth. | 12-25-2008 |
20090041906 | EDIBLE FOAMED COMPOSITION - A confectionery product is disclosed comprising a honeycomb shell ( | 02-12-2009 |
20090068322 | COLD-GELLING THIXOTROPIC GLAZE COMPOSITION - A cold-gelling thixotropic glaze composition has a Brix value in the range of 20-65; containing at least 0.1 wt. % and less than 2.5 wt. % of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt. % of water, the composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze. | 03-12-2009 |
20090110781 | Seasoned Food Substrates - A seasoned snack food with a protective coating is provided. The protective coating provides the consumer with reduced tactile messiness, and dissolves quickly in the mouth resulting in rapid flavor delivery. | 04-30-2009 |
20090117234 | Method of Producing Processed Food Material and the Processed Food Material - Okara (bean curd refuse), which has been prepared by blending with a coagulant, is kneaded together with a jelly-type edible polysaccharide having a high thickening stability. Then, the kneaded mixture is coagulated by heating so that the Okara is bonded to the edible polysaccharide. As the above-mentioned edible polysaccharide, use is made of tokoroten (a marine alga), Konjac, Kudzu starch jelly or the like. | 05-07-2009 |
20090155428 | Encapsulation of Flavor Components - Methods are provided for encapsulating flavor components. The methods may include the steps of providing a flavor component; mixing the flavor component with a syrup comprising carbohydrates and water to form a blend; and removing water from the blend at a temperature less than the melt temperature of the blend to form an encapsulated flavor composition. Encapsulated flavor compositions also are provided. The composition may include an amorphous glass core comprising at least one carbohydrate, water, and at least one flavor component; and a crystalline amylose skin, wherein the crystalline amylose skin surrounds the amorphous glass core. | 06-18-2009 |
20090162500 | GRAIN PRODUCTS HAVING A POTENT NATURAL SWEETENER - Grain products are disclosed comprising at least a grain base and a coating enrobing at least a portion of the base, having a sweetening amount of a potent natural sweetener present in the base and the coating. | 06-25-2009 |
20090202682 | MULTILAYER FOOD PRODUCT AND METHOD FOR PREPARING SAME - The invention concerns a multilayer food product and a method for obtaining a multilayer food product. The product includes at least one lower layer and one upper layer of thermally stable food components, wherein the lower layer has a lower viscosity and the upper layer has a uniform distribution. | 08-13-2009 |
20090202683 | CONFECTIONS WITH CHEWY, SOUR AND CREAMY ATTRIBUTES, AND METHODS TO MAKE AND USE THE SAME - The present invention comprises confections having, from interior to exterior: a confection center; a food acid layer; a compound coating layer. The present invention also comprises methods to make the present confections. | 08-13-2009 |
20090232945 | Fried Food Product - Disclosed is a fried food product and a method for preparation thereof. The fried food product includes a dough shell, and a combination of at least one chocolate piece, a plurality of confections, and at least one dough cracker. The dough shell includes an inner surface, an outer surface, and a periphery. The combination of the at least one chocolate piece, the plurality of confections, and the at least one dough cracker is placed at a center portion of the inner surface of the dough shell, and the dough shell is folded from the periphery thereof towards the center of the inner surface to enclose the combination therein. The folded dough shell is then fried in oil at a temperature ranging from about 300° C. to about 450° C. for about 2 minutes to about 6 minutes, to obtain the fried food product of the present invention. | 09-17-2009 |
20090246327 | RESIN ENCAPSULATED HIGH INTENSITY SWEETENER - The present invention relates to confectionery compositions comprising one or more encapsulation delivery systems containing high intensity sweeteners and natural resins. The invention furthermore relates to the encapsulation delivery system as such as well as to methods of preparing the encapsulation delivery system and the confectionery composition. | 10-01-2009 |
20090269448 | CHOCOLATE CONFECTION AND METHOD OF MAKING CHOCOLATE CONFECTIONS - A chocolate confection includes an edible outer shell having a predetermined size and a predetermined shape formed from a first plurality of predetermined ingredients and an edible center formed from a second plurality of predetermined ingredients. | 10-29-2009 |
20100055257 | Chocolate candy - A filled candy with molded first and second outer chocolate shells. The first chocolate shell contains any of numerous selected fillings, for example, raw honey, a liqueur, or a blend of raw honey and other ingredients such as chocolate powder or nut butter. Before adding the filling, the chocolate shells are allowed to cool so that the filling will not be nutritionally altered by hot temperature from the shells. The filling is poured or injected into the first chocolate shell and is covered by the second shell of chocolate. The chocolate shells are either externally melted together or held together by an outer coating of melted chocolate. The assembly and fastening together of the first and second chocolate shells is therefore accomplished without transferring hot temperatures that would alter the beneficial nutritional qualities or textures of the fillings. | 03-04-2010 |
20100104700 | CONFECTIONERY PRODUCT - A sugar confectionery mass having a light texture comprising a chemically aerated high-boil sugar material interspersed with layers of a fat-based material and method for making the same. | 04-29-2010 |
20100112142 | CONFECTIONERY PRODUCTS COMPRISING POLYOLS - Confectionery products comprising erythritol and methods of producing the confectionery products are provided. In a general embodiment, the present disclosure provides a confectionery product comprising erythritol, a fat and a gastrointestinal tolerant ingredient. | 05-06-2010 |
20100119663 | CANDY COMPOSITION WITH FIBRE-CONTAINING CENTREFILL - The invention provides a number of centrefilled confectionery compositions, in which the centrefill comprises at least 1% by weight dietary fibre, and the confectionery shell (which may be jelly candy, chewy candy, or hard boiled candy) is substantially free of dietary fibre. In the case of a shell of jelly candy or chewy candy, the shell should additionally comprise gelatin. In addition, the invention provides a centrefilled confectionery composition comprising at least 20% by weight of centrefill, wherein the centrefill comprises at least 1% by weight of dietary fibre. The invention further provides the use of a centrefill comprising dietary fibre in a confectionery composition comprising sugar alcohols, to offset the laxative effect of the sugar alcohols; the use of dietary fibre in a centrefill to improve the product integrity of a centrefilled confectionery composition; and a method for manufacturing a centrefilled confectionery composition involving co-deposition of two syrups into mould cavity, one of the syrups being substantially free from dietary fibre and forming the confectionery shell, with the other syrup comprising dietary fibre and forming the centrefill. | 05-13-2010 |
20100119664 | CONFECTIONERY PRODUCTS COMPRISING POLYOLS - Confectionery products comprising erythritol and methods of producing the confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product comprising erythritol, a jellying agent and a gastrointestinal tolerant ingredient. | 05-13-2010 |
20100129500 | METHOD OF PREPARING A COATED CONFECTIONARY PRODUCT - A method of producing a confectionary product includes providing a chewy material including a first sweetener and a fat. The chewy material is mixed in a mixing device and metered through a pumping device. A candy material including a second sweetener is disposed around the chewy material to form a jacketed confectionary material. The jacketed confectionary material is formed into a confectionary product. | 05-27-2010 |
20100136183 | METHOD FOR PREPARATION OF A CREAMY MILK BASED BEVERAGE FROM A CAPSULE AND KIT FOR SUCH PREPARATION - Method for the preparation of a foamy or creamy instant drink, wherein at least two capsules are sequentially injected with cold water to produce an instant milk-based drink, the first capsule to be injected comprising milk powder, a creamer component and sugar, the second capsule comprising milk powder, a soluble main flavour component and sugar. | 06-03-2010 |
20100136184 | CONFECTIONERY COMPOSITION, ARTICLE, METHOD, AND APPARATUS - A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described. | 06-03-2010 |
20100136185 | MULTI-REGION CONFECTIONERY COMPOSITION, ARTICLE, METHOD, AND APPARATUS - A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described. | 06-03-2010 |
20100143545 | MOUSSE - The present invention provides a shelf-stable mousse comprising an aerated oil-in-water emulsion characterised in that the mousse has a storage modulus at 20° C. of less than 50,000 Pa. It also provides a process to prepare said mousse. | 06-10-2010 |
20100151087 | 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. | 06-17-2010 |
20100215812 | IN SITU, LIQUID-ACTIVATED FILM COATED TABLETS AND A PROCESS FOR MAKING THE SAME - Tablets and other objects are film coated by including in the tablet a film-forming polymer that is activated upon contact with an activating amount of liquid. The film-forming polymer, e.g., a cellulosic ether, is homogeneously mixed with the other ingredients of the tablet, shaped into any desirable form, loaded into a conventional coating apparatus, and sprayed or foamed with an activating amount of fluid, e.g., water, alcohol, etc., and dried. This coating process eliminates potential problems such as spray nozzle clogging, inappropriate coating fluid viscosity, and the inability to properly atomize the coating fluid. This coating process does not impart any appreciable weight or thickness gain to the tablet. | 08-26-2010 |
20100260899 | AERATED CENTREFILLED CONFECTIONERY COMPOSITION - A centrefilled confectionery composition comprises a centrefill component enclosed in a confectionery shell component. At least one of the components is aerated, and the densities of the centrefill and the shell are substantially equal. The confectionery shell component may comprise jelly candy or hard-boiled candy. A method of making a centrefilled confectionery composition, comprising a centrefill enclosed in a confectionery shell, comprises preparation of first and second syrups for forming the confectionery shell and centrefill respectively. The densities of the first and second syrups are compared, and the denser of the two syrups is aerated to reduce the density to a level comparable to the density of the other syrup. The first and second syrups are then co-deposited into a mould so that the first syrup forms a confectionery shell enclosing a centrefill formed by the second syrup. | 10-14-2010 |
20100297304 | BEVERAGE CAPSULES - The invention relates to beverage capsules, kits comprising beverage capsules and methods for making the same. The beverage capsule comprises a beverage base which is enclosed within an edible shell. In some embodiments the beverage capsule comprises a liquid beverage base having a water activity of no more than 0.7 at 25° C. In other embodiments the beverage capsule is shelf stable and preservative free. In further embodiments the beverage capsule comprises a beverage base enclosed within an edible shell, wherein the beverage capsule comprises a thickening composition as a separate component from the beverage base. In yet further embodiments the beverage capsule comprises a beverage base that comprises glucose and/or glycerine. | 11-25-2010 |
20110159154 | JELLY CONFECTIONERY - The invention relates to methods of producing jelly confectionery products, and to jelly confectionery products themselves. The centre-filled jelly confectionery comprises—a centre filling, —a casing, and —a backing layer, wherein the backing layer has a different visual appearance compared to the casing. According to one embodiment, the centre filling is coloured, the casing comprises a colouring agent, and the backing layer comprises said colouring agent of the casing, at a concentration that is greater than in the casing. According to another embodiment, the centre filling is coloured, the casing is uncoloured, and the backing layer is coloured. There is also provided a method for making a centre-filled jelly confectionery, the method comprising: (a) preparing a liquid jelly confectionery composition comprising bulk sweetener and a hydrocolloid gelling agent, (b) cooking the liquid jelly confectionery composition, (c) depositing the liquid jelly confectionery composition into a mould, (d) depositing the centre filling into a mould so that the liquid jelly confectionery composition deposited in (c) forms a casing around the centre filling to produce a casing containing a centre filling, and (e) applying a backing layer to the casing containing a centre filling, wherein the backing layer is provides a different visual appearance compared to the casing, to form the centre-filled jelly. Steps (c) and (d) can be preformed by co-depositing the liquid jelly confectionery composition and centre filling into the mould. | 06-30-2011 |
20110165292 | FOOD PRODUCT - A no- or low-sugar wafer or an expanded extruded cereal product comprising monodisperse maltodextrins or fructooligosaccharides, methods of making these compositions and food products containing these compositions. | 07-07-2011 |
20110165293 | CONFECTIONERY PRODUCT - The invention relates to a confectionery product having a core and a shell, whereby at least the shell is not fat-continuous, said confectionery product containing between 10 and 55 wt. % of fructan and at most 70 wt. % of sucrose. The shell represents between 10 and 90 wt. % of the confectionery product as a whole. The confectionery product preferably has a non-sucrose bulk sweetener such as Isomalt as main component. The invention further relates to a process for preparing a confectionery product, in particular a filled hard candy. | 07-07-2011 |
20110177212 | Method for manufacturing special starch foodstuffs for applying to metabolic syndromes and products made thereby - The present invention generally is related to a method for increasing the content of the non-digestible cereal foodstuffs for applying to the people acquired of metabolic syndromes. The method according to the present invention mainly includes a feed preparation step in which the ingredients are ground into powders and then screened by 80 to 100 meshes. Then, a press-kneading step is used to heat up and to press kneading the ingredients in sequence. The semi-finished products made in the second step is delivered to the output of the line, cooperating with a die and a blade, is conducted to form in a press-forming step. The formed pre-product is dried by an intermittent heating method in the drying step. Then, a binder is added to and sufficiently mixed with the semi-finished products to form a film coat on the surface of the pre-product and then is dried in a film-coat forming step. | 07-21-2011 |
20110195160 | Multiple Sweet - A multiple sweet of simple constitution, allows the grouping of sweet portions that are independent from each other, in the minimum space possible. This allows sharing the sweet with more than one consumer. The existence of sweet portions that are independent from each other permits the combining of tastes and colours. The multiple sweet of the invention comprises sweet portions that are independent from each other, arranged one on top of the other in an adjacent manner, presenting each sweet portion a bar by using a handle partially housed in a corresponding hole provided in each sweet portion. | 08-11-2011 |
20110195161 | SOLUBILITY ENHANCED TERPENE GLYCOSIDE(S) - Disclosed herein are inclusion complexes comprising a substantially pure terpene glycoside and at least one cyclodextrin, wherein the solubility of the inclusion complex is greater than the solubility of the substantially pure terpene glycoside alone. Also disclosed herein are beverage compositions comprising at least one inclusion complex. Further disclosed herein are methods of increasing the solubility of a substantially pure terpene glycoside, comprising combining a substantially pure terpene glycoside with at least one cyclodextrin to form at least one inclusion complex. Still further disclosed herein are methods for improving the taste of an orally ingestible composition and an inclusion complex comprising at least two substantially pure terpene glycoside and at least one cyclodextrin. | 08-11-2011 |
20110200714 | COATED CONFECTIONERY PRODUCT - In one aspect, the invention relates to a process for the preparation of a starch-coated confectionery product. The process comprises providing a centre, wetting the centre, coating the wetted centre with a starch-based powder, and expanding the starch-based powder to produce the starch-coated confectionery product. Other aspects of the invention relate to a confectionery product comprising a centre (such as peanut) and an expanded starch coating producible by the process of the first aspect and a confectionery product comprising a heat-sensitive centre (such as chocolate) enclosed successively within a protective coating and an expanded starch coating. | 08-18-2011 |
20110200715 | MULTI-LAYER FILMS HAVING UNIFORM CONTENT - The present invention relates to edible multi-layer films that dissolve in water. In particular, the edible multi-layer films have a first water-soluble film layer and one or more additional water-soluble film layers in at least partial face-to-face engagement with the first film layer. The film layers include a polymer composition which contains polyethylene oxide alone or in combination with at least one water-soluble polymer. The edible multi-layer films may include pockets defined between the layers that house an active component. Upon addition of water, the multi-layer film dissolves, thereby releasing the active component into the water. | 08-18-2011 |
20110217426 | ENTERIC COATING COMPOSITION - Compositions and methods are described that promote health and increase a shelf-life of foods. The compositions may feature mixtures of fatty acids, vegetable gums, and oligosaccharides. When introduced into a food article, the compositions can act as a protective barrier for micronutrients, phytochemicals, and nutraceuticals such as may be found in food products, for example food additives, as the food products are stored and as the food products are being digested. The compositions can stabilize food products during prolonged storage and as ingested food products move through the digestive tract so that nutrients are available for absorption in a consumer's intestines. Methods for producing food additives using the compositions are also described. | 09-08-2011 |
20110217427 | CONFECTIONERY AND METHODS OF PRODUCTION THEREOF - The present invention relates to a confectionery product comprising an extruded body portion, the body portion having three or more capillaries disposed therein which extend substantially parallel to one another in two or more different planes, the capillaries being distributed in groups at one or more locations within the body portion and/or distributed around the periphery of the body portion. The invention also relates to a process of manufacturing the same. | 09-08-2011 |
20110217428 | CONFECTIONERY AND METHODS OF PRODUCTION THEREOF - The present invention relates to a confectionery product comprising an extruded body portion, the body portion being formed from a material which is liquid during extrusion and which has a plurality of capillaries disposed therein, the capillaries having an average width or diameter of no more than 3 mm. The invention also relates to a process of manufacturing the same. | 09-08-2011 |
20110217429 | CENTREFILLED CONFECTIONERY COMPOSITION - A confectionery composition is provided which comprises a chocolate shell and a continuous filling. The chocolate shell comprises convoluted chocolate sheet. Also provided is a confectionery composition comprising a tubular shell defining a tubular cavity therein, and a filling located in the cavity. Again, the shell comprises a convoluted chocolate sheet. Methods of making confectionery compositions comprising a convoluted chocolate sheet and a filling are also described. | 09-08-2011 |
20110236538 | CHITIN DERIVATIVE AND NATURAL SWEETENER CONJUGATE FOR CONTROLLING INGESTED FAT IN HUMANS AND HAVING SWEETENING PROPERTIES - The present invention provides a sweetener product which has the purpose of encapsulating ingested fat and stimulating the excretion thereof. The product is comprised of two compounds: a derivative of the amino sugar, chitin, and one or several sweeteners bonded through electrostatic interactions. This interaction contributes in improving neutral pH solubility and product presentation for human consumption. | 09-29-2011 |
20110256271 | Center-Filled Confection and Method - A center-filled confection has a center comprising a center composition and a shell surrounding a liquid center. The said center includes a bulk sweetener and a fat having a slip melting point of 10 to 18° C. The said shell comprises a shell composition including less than or equal to 20 weight percent total fat based on the total weight of the shell composition. | 10-20-2011 |
20110280996 | Method For Manufacturing A Multi-Layered Confectionery Shell - A method for manufacturing a multi-layered confectionery shell is provided. The method includes depositing a first edible liquid into a mould cavity, depositing at least one other edible liquid onto the first edible liquid in the mould cavity, and pressing the edible liquids in the mould cavity using a stamp having a surface temperature below the solidification temperature of each of the edible liquids to form at least two shell layers. The ratio of the apparent viscosity of each edible liquid having one or more other edible liquids deposited directly thereon to the apparent viscosity of said other edible liquid(s) is 0.8 or less or 1.5 or more, the viscosities of the liquids being measured at a shear rate of 5 s | 11-17-2011 |
20110293795 | CONFECTIONERY AND METHODS OF PRODUCTION THEREOF - The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material comprising an active and/or reactive component and wherein two or more different active/reactive components are provided in the same or different capillaries. The invention also relates to a process for the manufacture of the same. | 12-01-2011 |
20110293796 | SODA-POP FLAVORED COCOA BUTTER BASED CONFECTION - A soda-pop flavored confection made of powdered anhydrous soda-pop flavoring components, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the soda-pop flavoring results in a confection that has a primary flavor profile of the soda-pop but a mouth feel of a chocolate or chocolate-like confection. | 12-01-2011 |
20120064200 | Method For Producing A Confectionery Product - The disclosure provides a method for producing a confectionery product comprising forming a chocolate shell in a mould cavity; depositing a cake component into the chocolate shell; and forming a chocolate layer over the cake component so as to enclose the cake component. A confectionery product obtainable from the above method is also provided. | 03-15-2012 |
20120076898 | APPARATUS FOR PROVIDING FLAVOR TO A BEVERAGE CONTAINER - A flavor provider for use on a beverage container and method for making the flavor provider is disclosed, wherein the flavor provider has a base layer, an adhesive coating that coats at least a portion of the base layer, and at least one flavor layer applied to at least one of the base layer or the adhesive coating, and wherein the base layer is a gelatin ring or a wax layer. | 03-29-2012 |
20120114806 | EDIBLE COMPOSITION - A barrier composition for use in foodstuffs comprises from 1% to 40% by weight of a starch having a degree of polymerisation of no more than 90 and from 40% to 90% by weight of a plasticizer, preferably glycerol, for the starch, the ratio of starch content to plasticizer content by weight being no more than 1:1.5. The composition may include up to 40% by weight of a bulking agent, preferably fructose. A foodstuff incorporating the barrier is disclosed as is a method of making it. | 05-10-2012 |
20120141635 | CONFECTIONERY PRODUCT - A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material. | 06-07-2012 |
20120141636 | METHOD TO PRINT MULTICOLOR IMAGES ON EDIBLE PIECES - Multicolor image, formed from at least two component images, are printed on non-planar surfaces of edible pieces by maintaining registration of the pieces from one printing station to another. The registration is maintained by firmly securing the pieces to the transporting surface by applying a pressure differential, by a combination of a pressure differential with a resilient surface, or by trapping the pieces between a retaining member and a recess portion. | 06-07-2012 |
20120164280 | Multiple-Region Candy and Manufacturing Method Therefor - Disclosed is a candy wherein loss of a soft component contained therein is minimized, allowing the benefits of the soft component to be enjoyed, and a feeling of roughness in the mouth is reduced. Also disclosed is a method for manufacturing said candy. The disclosed candy ( | 06-28-2012 |
20120213893 | Edible Candy Candle - An edible candle stick comprising: a top portion, where said top portion is made of an edible material; an edible bottom portion extending downwardly from a bottom end of the top portion; and a wick extending from a top end of the top portion. In one particular embodiment the top portion may include an edible wax and the bottom portion may include a candy stick. | 08-23-2012 |
20120231122 | SUGAR FREE / NON-CARIOGENIC ENCAPSULATION MATRIX - Provided herein are emulsifier and non-digestible carbohydrate mixtures for sugar free/non-cariogenic encapsulation applications. A multi-component matrix that provides superior performance including emulsification, viscosity, and processability for spray drying is utilized. The resulting microcapsules with high loading showed high oil retention, low surface oil, and good oxidation resistance. | 09-13-2012 |
20120251676 | REDUCED FAT, HIGH MOISTURE READY TO EAT DESSERT - Methods and compositions relating to a foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a foodstuff comprising (i) about 50% to about 70% water; (ii) about 7% to about 17% hard fat; (iii) about 0.1% to about 5% protein source; and (iv) about 0.1% to about 20% water binder, the foodstuff having a gel strength of about at least 100, further wherein the foodstuff does not comprise lecithin; wherein the first and second components are arranged in discrete layers to form the multi-texture, ready-to-eat foodstuff and wherein the first and second soluble solid ratios have a relative difference of less than about 12 percent. | 10-04-2012 |
20120258207 | BAKED GOODS-LIKE TEXTURE WITHOUT BAKING - Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%. | 10-11-2012 |
20130011524 | WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME - Provided is a white chocolate-impregnated food in which a porous food is impregnated with white chocolate material, wherein a milk solids-not-fat content in the white chocolate material is not less than 15% by weight, and a median diameter of particles in the white chocolate material is not more than 6 μm. A white chocolate-impregnated food in which a white chocolate is well impregnated into inner portion of a porous food is obtained by subjecting a white chocolate material containing not less than 15% by weight of milk solids-not-fat to a primary milling to obtain a primary white chocolate material; subjecting the primary white chocolate material to a secondary milling with a wet mill to obtain a secondary white chocolate material, a median diameter of the particles in which is not more than 6 μm; and impregnating a porous food with the secondary white chocolate material. | 01-10-2013 |
20130029012 | EDIBLE COATING COMPOSITION AND USES THEREOF - Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described. | 01-31-2013 |
20130101706 | HARD AND CRUNCHY CONFECTIONARY COATING - A confectionary product has a confectionery center coated with a hard and crunchy confectionary coating formed from rapid crystallizing saccharide, a viscosity increasing agent, and a film forming agent. | 04-25-2013 |
20130101707 | CONSUMABLES AND METHODS OF PRODUCTION THEREOF - The present invention relates to a confectionery product comprising an extruded body portion and at least one extruded tubule, wherein the tubule comprises a tube or a flfst material and a bore of a second material, and the tube is formed of a different material than that of the body portion and/or the bore. The invention also relates to a method of production of the same. | 04-25-2013 |
20130115338 | CONSUMABLES AND METHODS OF PRODUCTION THEREOF - The present invention relates to a consumable product comprising an extruded body portion, the body portion being formed with a plurality of capillaries disposed therein, wherein the capillaries have a non-uniform cross section along their length. The present invention also provides a method of producing the same. | 05-09-2013 |
20130202746 | FLAVORING SUBSTANCE-INCLUDED COMPOUNDS - The present invention concerns flavoring substance-included compounds comprising or consisting of a polymer part and certain included flavoring substances. These flavoring substance-included compounds may be present in the form of mixtures with accompanying substances and possibly water. | 08-08-2013 |
20130273211 | PROTEIN-POLYSACCHARIDE MACROMOLECULAR COMPLEX ARTICLE OF MANUFACTURE CONTAINING ENCAPSULATED ETHYL ALCOHOL - An protein-polysaccharide macromolecular complex article of manufacture containing encapsulated ethyl alcohol and/or other spirits serving as an entertaining and novel non-beverage method of consuming alcohol. The article of manufacture encapsulates ethyl alcohol and/or other spirits in the amorphous regions of the complex macromolecular structure releasing it only upon chewing and exposure to the environment of the oral cavity. The article of manufacture is stable and capable of retaining shape and form for extended periods of time at ambient temperature allowing for relatively low-cost commercial manufacture and distribution. | 10-17-2013 |
20130273212 | PROCESS OF MANUFACTURING A PROTEIN-POLYSACCHARIDE MACROMOLECULAR COMPLEX STRUCTURE CONTAINING ENCAPSULATED ETHYL ALCOHOL AND THE RESULTING PRODUCT-BY-PROCESS - A process of manufacturing a protein-polysaccharide macromolecular complex product containing encapsulated ethyl alcohol and/or other spirits serving to serve as an entertaining and novel non-beverage method of consuming alcohol. The process encapsulates ethyl alcohol and/or other spirits in the amorphous regions of a complex macromolecular structure releasing it only upon chewing and exposure to the environment of the oral cavity. The resulting product is stable and capable of retaining shape and form for extended periods of time at ambient temperature allowing for relatively low-cost commercial manufacture and distribution. | 10-17-2013 |
20130295235 | MULTI-TEXTURED ANIMAL TREATS - The invention provides multi-textured animal treats and methods for making the multi-textured animal treats. In a general aspect, the multi-textured animal treat includes a hard component comprising a mechanical joint and one or more soft components fixedly attached to the mechanical joint and wrapped around the hard component. The soft components can include an adhesive or a combination of adhesives and mechanical joints for providing an additional attachment mechanism to the hard component. | 11-07-2013 |
20130309369 | REINFORCED EDIBLE IMAGE-SUBSTRATE FOR DECORATING FOODSTUFFS - A reinforced edible image-substrate for decorating foodstuffs capable of having high-resolution images printed thereon and also capable of retaining multi-dimensional shapes is disclosed herein. In one embodiment, the reinforced edible image-substrate includes an edible paper base layer having a top surface and a bottom surface and an edible image-substrate coating disposed on at least one of the top surface and the bottom surface of the edible paper base layer. It is an object of the reinforced edible image-substrate disclosed herein to be capable of accepting high-resolution images, to be sufficiently stiff to retain multi-dimensional shapes without collapsing, and also to be sufficiently flexible to be capable of being bent, folded, and/or creased while maintaining sufficient integrity to retain desired multi-dimensional shapes. The reinforced edible image-substrate disclosed herein solves the long felt need of decorating foodstuffs with intricate and lasting multi-dimensional edible shapes with high-resolution images printed thereon. | 11-21-2013 |
20130309370 | Isomaltulose in Fondants - The present invention concerns a fondant containing at least one sweetness enhancer, isomaltulose, preferably isomaltulose and trehalose, in the form of a crystalline phase and glucose in the form of a non-crystalline phase, a method for preparing same, the use of the fondant as a coating for baked goods and baked goods that are coated completely or partly with the fondant according to the invention. | 11-21-2013 |
20140017362 | METHOD FOR PRODUCING CONFECTIONERY PRODUCTS, AND CONFECTIONERY PRODUCTS - The invention relates to a process for producing confectionery products, which includes production of a base composition of a sugar component with one or a plurality of sugar-containing constituents, wherein the sugar content of at least one sugar-containing constituent is more than 50 wt.-%, a protein component with one or a plurality of protein-containing constituents, wherein the protein content of at least one protein-containing constituent is more than 50 wt.-%, a fat component with one or a plurality of fat-containing constituents, wherein the fat content of at least one fat-containing constituent is more than 60 wt.-%, and a flavor additive with at least one flavoring constituent; forming of core bodies from the base composition; microwave vacuum drying of the core bodies; coating of the core bodies with at least one coating layer, in particular chocolate, which is suitable for inhibiting absorption of moisture by the core bodies. | 01-16-2014 |
20140087031 | IMPREGNATION TYPE COMPOSITE FATTY CONFECTIONERY - The present invention provides a composite fat-based confectionery comprising a porous food material impregnated with a fat-based confectionery material containing a nonfat milk solids and having a moisture content of 1% by weight or more, wherein the fat-based confectionery material contains at least one sucrose fatty acid ester selected from the group consisting of a sucrose erucic acid ester and a sucrose stearic acid ester having an HLB value of 9 to 11. Such a composite fat-based confectionery has the porous food material sufficiently impregnated with the fat-based confectionery material. | 03-27-2014 |
20140106035 | HEALTH-GIVING FOODSTUFF CONTAINING ETHYL ESTERS OF FATTY ACIDS, NAMELY OF LINEN OIL, AND METHOD FOR OBTAINING THE SAME - The subject of invention is the health-giving foodstuff containing ethyl esters of fatty acids of linen oil or linen oil and fish oil, characterised in that it constitutes of microcapsules in form of powder, which contains, in a protein-carbohydrate matrix, a nutraceutical with bioactive ethyl esters of acids ALA, LA or ALA, LA, DHA, EPA with not more than 4 percent by weight addition of ethanol, based on at least 99.8% anhydrous pharmaceutical ethanol, in form of drops of diameter less than 2 | 04-17-2014 |
20140147557 | CONFECTIONERY WITH MULTIPLE FLAVORS AND TEXTURES - Disclosed are confectionery products having multiple flavors and multiple textures. More particularly, the confectionery products are multilayered products comprising a powder interior portion, a chewy confectionery composition portion, and an outer coating. | 05-29-2014 |
20140154366 | IMPREGNATION TYPE PUFFED FOOD AND METHOD FOR PRODUCING SAME - The present invention provides an impregnation type puffed food in which an oil and fat confectionery material is impregnated into a food material to be impregnated, wherein the food material to be impregnated is a puffed confectionery having a surface thereof coated with a saccharide layer. Such an impregnation type puffed food has a novel texture, which is a “crunchy” hard texture combined with a texture of an oil and fat confectionery melting out of the inside. | 06-05-2014 |
20140161939 | FOOD-GRADE ENCAPSULATE AND PROCESS FOR THE PRODUCTION THEREOF - A food-grade encapsulate which comprises gelled proteins associated with a micronutrient, preferably a dietary mineral, as well as a process for producing the encapsulates are disclosed, with low micronutrient leakage during storage. | 06-12-2014 |
20140178536 | ICING OR COATING COMPOSITION - An icing or coating composition for edible products comprises at least 30% by weight sugar and at least 20% by weight of a fat blend, wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total weight of triglycerides present and the fat blend has a saturated fatty acid content of less than 45% by weight based on the total C12 to C24 fatty acids present and a monounsaturated fatty acid content in the range of from 40% to 60% by weight based on the total C12 to C24 fatty acids present, and wherein S is saturated fatty acid having 12 to 24 carbon atoms, O is oleic acid and L is linoleic acid. | 06-26-2014 |
20140205720 | Coated Food Product and Method of Preparation - Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating. | 07-24-2014 |
20140220188 | CHEWY CONFECTIONERY PRODUCT - A chewy confectionery product comprised of pectin and having a low water content compared to that of traditional chewy confectionery products. The pectin of the present invention helps eliminate the need for traditional texturizing agents while maintaining the quality, texture and consistency of chewy confectionery products made with traditional texturizing agents. In fact, the chewy confectionery product of the current invention has a texture which consumers may find to be more desirable than that of traditional chewy confectionery products. The chewy product of the current invention also has reduced stickiness and cold-flow properties when compared to a traditional chewy confectionery product and also provides a cleaner-breaking bite. | 08-07-2014 |
20140234492 | COATED CONFECTIONERY - The present invention relates to a coated confection in which the wear resistance and shape retention property in high temperature of the center thereof are improved by coating a sufficient amount of shellac on a center with a complex shape. More particularly, the present invention relates to a coated confection composed of a center composed of an oil-based confection and shellac coating the center, wherein a coating rate of shellac is 0.1 to 10%. | 08-21-2014 |
20140248401 | 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 and apparatus 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. | 09-04-2014 |
20140255559 | Confection Piece Shape - A confection is provided having a single arcuate ridge extending substantially the entire length of the piece. Due to this unique feature, either alone or in combination with one or more other topographical features, the confection provides an enhanced sensory attribute as compared to a confection having the same composition and not having the arcuate ridge. | 09-11-2014 |
20140287102 | METHOD FOR MANUFACTURING CONFECTIONERY SHELLS - A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase. | 09-25-2014 |
20140295034 | Edible Composition - The present invention relates to an edible composition, a method for making the same and edible items comprising the composition. The edible items can be used to produce yet more intricate edible products. | 10-02-2014 |
20140356487 | CAFFEIC ACID FOR BROWNING FOOD SURFACES - The present invention relates to a food product with a colorless coating on a surface, said coating comprising caffeic acid or an ester 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 oven. | 12-04-2014 |
20140363542 | EDIBLE COATING COMPOSITION - The present invention relates to edible coating composition, particularly to an edible coating composition for providing moisture barrier. It is an object of the present invention to provide an edible ice-cream cone coating composition. It is another object of the present invention to provide a coated ice-cream cone with improved moisture barrier properties. It is another object of the present invention to provide a coated ice-cream cone that retains cone crispness at the time of consumption. It is yet another object of the present invention to provide a coated ice-cream cone that shows improved moisture barrier during long periods of cold storage even under varying temperature conditions. It is still another object of the present invention to provide a method for manufacturing a coating ice-cream cone. It is yet another object of the present invention to provide a coated ice-cream cone having improved shelf life period. It is yet another object of the present invention to provide coated ice-cream cones that has good storage stability at higher storage temperatures. We have found that an edible coating composition having a chitosan-soap complex provides for a hydrophobic coating. It was found that when at least an inner surface of the ice-cream cone includes the coating composition it improves the shelf life for which the cone retains its crispness at higher storage temperature. | 12-11-2014 |
20140363543 | COMPOSITION - A confectionery composition comprising an edible shell having a filling therein. The filling comprises a fat system and has a solid fat content (SFC) of 35 to 65% at 0° C. and 1 to 8% at 30° C. In particular embodiments the fat system is prepared from palm oil midfraction. The filling is soft at low temperature so that it is palatable. However, it does not melt at ambient temperatures and therefore does not require refrigeration/freezing for storage or transport. | 12-11-2014 |
20140370159 | CONFECTIONERY PRODUCTS AND THEIR MANUFACTURE - An edible jelly product, being a body formed from a mass of jelly-forming material by a progressive advancement of said mass to a forming station and progressive formation of the body at the forming station, wherein said mass comprises a sugar and a structure-forming agent selected from a hydrocolloid and modified starch, wherein the solids content of the jelly product, when formed into the body, is at least 60 wt %. A method is described of making such an edible jelly product which is transparent and contains air bubbles which are visible by eye; and which may be brought together with other such jelly products to form consolidated bodies such as twists, which can be easily peeled apart by consumers. | 12-18-2014 |
20150024092 | SWEETENER PARTICLES, SWEETENER PARTICLE COMPOSITIONS, AND RELATED METHODS OF PREPARATION AND USE - Described are coated food products having a sweet coating, such as a (e.g., sucrose, fructose, or the like) coating, the coating containing core-shell sweetener particles that include a sweetener layer at an exterior; also described are related methods of preparing the coated food product and the core-shell sweetener particles. | 01-22-2015 |
20150024093 | COCOA AND SUGAR AGGLOMERATE FOR FLAVORED BEVERAGES AND METHOD OF FORMING SAME - A method of forming cocoa and sugar base agglomerates is disclosed in which cocoa powder and sugar is mixed with an aqueous ethanol solution to form a dough and the dough is dried to form agglomerates of a porous dried dough having less than 0.5% by weight residual ethanol. The dried dough may be broken into pieces or formed into pieces by cutting prior to drying. The resulting pieces of the agglomerate disintegrate instantly in a cold aqueous liquid, such as water or milk, to form a flavored beverage. | 01-22-2015 |
20150037469 | HEALTHY BISCUIT - The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt % wholegrain cereal flour, 5 wt % to 22 wt % fat, and at most 30 wt % sugar relative to the total weight of the biscuit, wherein the slowly-digestible-starch-over-total-available-starch ratio of the biscuit is at least 31 wt %, the method comprising: mixing a cereal flour comprising the wholegrain cereal flour with fat and sugar and at most 8 wt % added water relative to the total weight of the dough, to form a dough; moulding the dough into the shape of a biscuit; baking the biscuit; wherein the cereal flour comprises refined cereal flour in an amount of at least 14.5 wt % of the dough and wherein the refined cereal flour has a water absorption under 55% as measured by Brabender® Farinograph® according to NF-ISO-5530-1 norm. | 02-05-2015 |
20150044333 | BREATH FRESHENING CONFECTIONERY PRODUCTS AND METHODS OF MAKING AND USING SAME - A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface of a tongue within the oral cavity. In preferred embodiments the first side is smooth, and may be domed shaped and generally fit the roof of the mouth. The abrasive surface may be provided by 1) a formed, uneven surface, 2) by including abrasive inclusions in the composition making up the second surface, or 3) a combination of a formed, uneven surface and abrasive inclusions. The confectionery product is preferably a hard confectionery, but may also be a chewing gum product. A preferred confectionery product comprises a second side with a width and a length, the smallest of which is at least 1.6 times the product thickness. Preferred pressed tablets are made from a compressible composition and have at least one abrasive surface suitable for cleaning the surface of a human tongue in an oral cavity and have a hardness of between about 18 Kp and about 35 Kp. | 02-12-2015 |
20150118365 | ALCOHOL CONTAINING BEADS AND METHOD FOR MAKING SAME - An alcohol-containing food product made by combining: (a) a first aqueous solution that includes a multivalent salt, one or more liquid alcohol additives and a thickening agent; with (b) a second aqueous solution that includes an alginate bath. The combination forms spherical beads, less than about 20 mm in typical diameter, with a liquid alcohol center encapsulated in a gelled outer shell. The resulting end product should be collected and stored in a third aqueous solution that maintains similar properties to the first aqueous solution and one or more liquid alcohol additives. | 04-30-2015 |
20150140181 | COMPOSITIONS - An encapsulated flavour particle, comprising a vegetable matter particulate core and a flavour coating comprising a sprayed emulsion of flavour and thermoreversible potato starch, the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme. The particles provide good flavour release characteristics in consumable compositions, such as chewing gums, beverages, foodstuffs, toothpastes, mouthwashes and the like, while avoiding the use of gelatin. | 05-21-2015 |
20150305382 | OPACITY MODIFYING AGENTS FOR EDIBLE PRODUCTS - An opacity modifying agent in particulate form comprising a starch, a dextrin, an optional film former, and an optional binder is disclosed herein. Also provided is an opacity modifying suspension comprising the opacity modifying agent and a liquid. The opacity modifying agent or suspension can be added to edible products to provide increased opacity. Methods of producing the opacity modifying agent are also disclosed. | 10-29-2015 |
20150327569 | CONFECTION WITH SUPPORTED FILLING - Filled confections comprising a supported filling are provided. More particularly, the present confections at least one supportive filling and at least one other filling supported thereby. Because a supportive filling is provided, the confections also exhibit less leakage of the at least one other filling during manufacture, packaging, shipping, handling and ultimately, consumption. Vertical displacement of the fillings within the confection is also minimized The consuming experience is thus enhanced. | 11-19-2015 |
20150351423 | CHEWY CONFECTIONERY PRODUCT - A chewy confectionery product comprised of pectin and having a low water content compared to that of traditional chewy confectionery products. The pectin of the present invention helps eliminate the need for traditional texturizing agents while maintaining the quality, texture and consistency of chewy confectionery products made with traditional texturizing agents. In fact, the chewy confectionery product of the current invention has a texture which consumers may find to be more desirable than that of traditional chewy confectionery products. The chewy product of the current invention also has reduced stickiness and cold-flow properties when compared to a traditional chewy confectionery product and also provides a cleaner-breaking bite. | 12-10-2015 |
20150374009 | STABILIZATION OF NATURAL BLUE ANTHOCYANIN-CONTAINING COLORANTS AND PRODUCTS MADE - The present invention is directed to a hard panned coating comprising a natural blue anthocyanin-containing colorant, a hard panned confection coated with the same, and a method of hard pan coating an edible product center with the coating such that the color provided by the natural blue anthocyanin-containing colorant to the coating is stabilized. | 12-31-2015 |
20160000113 | HEAT RESISTANT COATINGS, CONFECTIONS COMPRISING THE COATINGS AND METHODS OF MAKING THESE - The present invention provides a heat resistant coating, confection comprising the coating, and methods of making these. More specifically, the heat resistant coating comprises at least one layer comprising an amount of glycerol less than 3 wt. %. In some embodiments, glycerol is the sole component of at least one layer. Because the amount of glycerol used is minimized in some layers, or the sole component of others, the processing difficulties that can be encountered when higher amounts of glycerol is mixed with other things can be avoided. And yet, the coating, and confections comprising the same may exhibit heat resistance to the same, or even better, degree, than conventional coatings or confections comprising the conventional coatings. | 01-07-2016 |
20160015054 | CONFECTIONERY COATINGS COMPRISING SUCROSE ESTERS - Coated confectionery products and methods of manufacturing the same are disclosed herein. The coated confectionery products include a confectionery center. A first coating including a carbohydrate and a buffered acid surrounds the confectionery center. A second coating including a carbohydrate and a sucrose esters surrounds the first coating. A third coating including a carbohydrate, a colorant, and a flavorant surrounds the second coating. In addition, a fourth coating including a polishing agent surrounds the third coating. | 01-21-2016 |
20160029657 | HARD PANNED COATING AND CONFECTION COMPRISING THE SAME - There is provided a hard panned coating, and a hard panned confection comprising an edible core coated with the same. The hard panned coating comprises multiple sugar syrup layers, only some of which further comprise one or more sucrose esters. In some embodiments, titanium dioxide may be excluded from the sugar syrup/sucrose ester layers. In these, and other, embodiments, the hard panned coatings exhibit one or more L*, a* and b* values within 5% of the corresponding value of a colorant overcoat applied over a precoat comprising titanium dioxide. Raw material cost savings are thus provided, while yet providing a confection having enhanced properties. | 02-04-2016 |
20160029658 | TRANSPARENT AND TRANSLUSCENT LIQUID FILLED CANDY; PROCESS OF MAKING THEREOF; SUGAR-FREE LIQUID EDIBLE COMPOSITION; AND USE THEREOF - Disclosed is confectionery having a transparent or translucent hard candy shell and a water-in-oil emulsion centerfill. Also disclosed is a sugar-free liquid edible composition and use in confectionery products. | 02-04-2016 |
20160058039 | Encapsulation Method - A method of preparing an encapsulated phospholipid oil-in-water emulsion comprising: preparing an oil-in-water pre-emulsion comprising a phospholipid-containing oil and mixing the oil-in-water pre-emulsion with an encapsulant material. | 03-03-2016 |
20160066594 | NON-LAURIC NON-TRANS FAT COMPOSITION FOR CHOCOLATE COATING - Provided is a non-lauric non-trans fat composition for chocolate coating that has the drying time, gloss, difficulty in peeling from a coated item, and sweating resistance required for chocolate coating use. Moreover, the non-lauric non-trans fat composition for chocolate coating enables a novel composite food having a soft texture that has not been obtainable by a conventional fat composition for chocolate coating to be obtained. The non-lauric non-trans fat composition for chocolate coating contains a fat having a specific fatty acid composition and having a rising melting point of 35° C. or higher, and has a specific triglyceride composition. | 03-10-2016 |
20160066604 | FAT-PROCESSED STARCH AND PROCESS FOR PRODUCING SAME - The present invention addresses the problem of developing a fat-processed starch which is excellent in terms of all of three properties, i.e., “workability during the preparation of a coating material for fries,” “function required of coating materials for fries (adhesion to ingredients)” and “moderate slurry viscosity.” The fat-processed starch of the present invention is produced by a process comprising the steps: adding a fat with which an emulsifying agent has been mixed to a starch having a water content adjusted to 25 to 45 mass %, in an amount of 0.02 to 0.4 mass % in terms of the weight of the fat excluding the emulsifying agent relative to the weight of dry matter of the starch, and mixing the fat and the starch; adjusting the water content of the mixture is 0.2 to 0.5 time that of the starch before the addition of the fat; and aging the starch having the adjusted water content. | 03-10-2016 |
20160081941 | PHARMACEUTICAL COMPOSITION WITH CONTROLLED RELEASE OF METABOLICALLY ACTIVE SUGAR - Pharmaceutical composition with a controlled release of a metabolically active sugar, especially glucose, consisting of pellets containing a pellet core and a pellet core coating, the substance of which consists in that the pellet core contains at least 50% by weight of the metabolically active sugar, related to the total weight of the pellet core, at least one osmotically active substance or a disintegrant in a total amount up to 50% by weight, related to the total weight of the pellet core, and possibly standard excipients, wherein the pellet core coating consists of a polymeric membrane comprising a polymer of a cellulose derivative and/or methacrylate derivative, the weight of the pellet core coating being 5-50% by weight, related to the total weight of the pellet and the pharmaceutical composition contains pellets with at least one of the four different release profiles of the metabolically active sugar. | 03-24-2016 |
20160088856 | BAKED FAT-BASED CONFECTIONERY AND METHOD FOR MANUFACTURING SAME - A baked fat-based confectionery containing a sorbitan fatty acid ester, preferably a sorbitan fatty acid ester with an HLB of 1 to 5. Also disclosed is a method for manufacturing a baked fat-based confectionery, including a step of preparing a fat-based confectionery material containing a sorbitan fatty acid ester, a step of forming the fat-based confectionery material into a prescribed shape to obtain a fat-based confectionery, and a step of baking the fat-based confectionery. | 03-31-2016 |
20160088858 | S'MORE WRAP FOOD PRODUCT - An improved s'more-like food product allows the user to achieve the same taste profile as a conventional s'mores food product while greatly simplifying the preparation of the food product by the user. Edible wraps are utilized to further enhance the eating experience. | 03-31-2016 |
20160088869 | METHOD FOR TREATING A FOOD PRODUCT AND A TREATED FOOD PRODUCT - The present invention relates to a method for treating a food product in order to preserve the product wherein the food product is treated with a solution comprising a nanofibrillated polysaccharide. The invention further relates to a food product being treated with a solution comprising a nanofibrillated polysaccharide. | 03-31-2016 |
20160165939 | STEVIA COATED SUGAR GRANULES AND METHOD OF MANUFACTURING THE SAME | 06-16-2016 |
20160165940 | ORANGE AND RED ANTHOCYANIN-CONTAINING COLORANTS | 06-16-2016 |
20160192673 | EDIBLE PRINT SUBSTRATES AND METHODS OF MAKING AND USING THE SAME | 07-07-2016 |
20170231250 | CONFECTION COATING AND PROCESS FOR MAKING | 08-17-2017 |
20180020691 | PRODUCTION OF SOFT CONFECTIONERY BY MEANS OF ADDITIVE PROCESS WITH A NOZZLE AND SOFT CONFECTIONERY OBTAINABLE THEREBY | 01-25-2018 |