| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426307000 | By application of molten material | 8 |
| 20080317918 | REDUCED SUGAR RTE CEREALS WITH MALTODEXTRIN - The present invention relates to reduced sugar-content sugar-coated ready-to-eat (RTE) cereals and methods of their preparation. The RTE cereal has a sugar coating comprising from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. A method of preparing a reduced sugar-content sugar-coated RTE cereal includes providing a cereal base and forming a coating over the cereal base, the coating comprising on a dry weight basis from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. The coating may also include a fruit flavor and an acidulant. The method may also include drying the coated cereal and actively cooling the dried cereal below the coatings glass transition temperature while agitating the cereal so that the cooled RTE cereal does not form agglomerations of RTE cereal that do not break apart during packaging. | 12-25-2008 |
| 20080317919 | REDUCED SUGAR RTE CEREALS WITH MALTODEXTRIN - The present invention relates to reduced sugar-content sugar-coated ready-to-eat (RTE) cereals and methods of their preparation. The RTE cereal has a sugar coating comprising from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. A method of preparing a reduced sugar-content sugar-coated RTE cereal includes providing a cereal base and forming a coating over the cereal base, the coating comprising on a dry weight basis from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. The coating may also include a fruit flavor and an acidulant. The method may also include drying the coated cereal and actively cooling the dried cereal below the coatings glass transition temperature while agitating the cereal so that the cooled RTE cereal does not form agglomerations of RTE cereal that do not break apart during packaging. | 12-25-2008 |
| 20100047412 | Post Harvest Treatment of Fruit - Methods for protecting fruit, vegetables and ornamentals against post harvest microbial decay by applying systemic acquired resistance inducers such as phosphorous acid and/or one or more of the alkali metal salts of phosphorous acid in combination with Imazalil. | 02-25-2010 |
| 20100129508 | Coating of Confectionery and Tablets - A method of coating an edible item. The method comprises applying molten polyol to the item and cooling the polyol to crystallise it into its solid form. | 05-27-2010 |
| 20120064206 | NOVEL COATING COMPOSITIONS, USES THEREOF, AND METHOD FOR PREPARING SAME - The present invention relates to a composition for coating a food product, particularly cheese, and more particularly firm paste cheese, and in particular pressed paste cheese, including coating wax and a bulking agent. | 03-15-2012 |
| 20150024098 | Apparatus and Methods For Making Frozen Banana Food Products - An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxidant may be mixed in a mixing device at ambient temperature and under less than one atmosphere of pressure, forming the puree. The temperature of the puree is reduced to a semi-frozen state by passing the puree through a heat exchanger. The semi-frozen puree is then formed into food products with a pre-determined volume, shape, and weight by a molding or extrusion process. Sticks, if desired, may be inserted, and the shaped puree is then frozen to solidified cores. The solidified cores may be coated with chocolate and treated with other edible toppings and then packaged. | 01-22-2015 |
| 20150064320 | MULTI-PURPOSE KETTLES FOR PRODUCING CARAMEL CORN, AND ASSOCIATED METHODS OF MANUFACTURE AND USE - An apparatus for popping corn, cooking candy, and mixing candy and popcorn is disclosed herein. A multi-purpose kettle can include one or more rotatable stir assemblies that can be positioned at the bottom of the kettle to mix the popcorn and/or the popcorn and candy. The kettle can be heated to a first temperature to pop corn kernels and produce popcorn, and heated to a second temperature to cook the candy. In some embodiments, the kettle can be positioned at an angle to mix the popcorn and the candy. | 03-05-2015 |
| 20160183583 | SAUCE BLOCK AND SLICE FOR PREPARING A HAMBURGER AND CORRESPONDING HAMBURGER PREPARATION METHOD - A block of sauce is provided, which is intended to be sliced. The block of sauce includes 4 to 7% by mass of gelatin, 0.2 to 0.8% by mass of iota and/or kappa type carrageenans and 20 to 40% by mass of fat solid at 20° C. | 06-30-2016 |
