| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426515000 | From liquid state, e.g., casting, freezing, etc. | 21 |
| 20090011100 | Process and apparatus for producing shaped frozen confections - A process for shaping a frozen confectionery product is provided, the process comprising: extruding a frozen confection from a filling means into a cavity defined by a mould block and a base; moving the mould block relative to the base; and removing the frozen confection from the cavity, characterized in that the cross-section of the base, when viewed along the direction of relative motion of the cavity and the cutting means, is not a straight line. An apparatus for performing the process is also provided. | 01-08-2009 |
| 20090061059 | Method for moulding a food product - A method for moulding a plastic food product comprising the steps of (a) pressing a moulding surface having a temperature of from −10° C. to −5O0C. against the food product to cause at least part of the product to take up the shape of the moulding surface; and (b) removing the moulding surface from the food product characterised in that in step (a) a layer of a frozen aqueous solution is present between the food product and the moulding surface, the solution having a Tg′ below −60° C. and a solute concentration of from 0.001 to 20% by weight. | 03-05-2009 |
| 20090068333 | LOW TEMPERATURE MOGUL METHOD - The invention relates to a novel Mogul procedure for manufacturing sweets, in particular starch-based gummi candies, which have a comparable texture to gelatin-based gummi candies, with at least one portion of the starch not being completely dissolved until after the pouring into the form of the confection article. In comparison to previous Mogul technology, the casting mass is poured at a comparatively low temperature, and the gelling and/or settling occurs at a comparatively high temperature. | 03-12-2009 |
| 20090136641 | Method of fractionating gliadin from wheat gluten protein and fabrication of edible film therefrom - A method for the development of biodegradable or edible film from wheat gluten protein has been revealed. For this purpose, a fraction of gliadin protein, on the basis of solubility, is recovered from ethanolic extract of wheat gluten protein to fabricate homogenous, transparent, heat sealable and water soluble edible films with novel functional and mechanical properties. To reduce film brittleness, glycerol was added in the formulation as a plasticizer. A three dimensional network of gliadin protein's fraction, water and plasticizer is formed by virtue of new hydrogen bonds, hydrophobic interactions and disulphide bonds when such films are produced by casting technique followed by drying. This network provides resistance to moisture, lipid and gas permeation together with glossy sheen when coated on a variety of substrates. | 05-28-2009 |
| 20090142462 | Frozen product and method for its production - A method of producing an extruded water-based frozen composition having a high ice content, using a screw barrel extruder having a barrel provided with an inlet and an exit die, the method comprising (a) feeding an unfrozen composition into the barrel of the extruder via the inlet thereof, the unfrozen composition comprising (i) at least 85%, preferably at least 90% by weight of the water; and (ii) at least 0.5%, preferably at least 1%, more preferably at least 2% by weight of a balance consisting of one or more other ingredients; (b) freezing the unfrozen composition inside the barrel to form the frozen composition; and (c) extruding the frozen composition through the exit die of the extruder to form said water-based frozen product; wherein at least part of the barrel is cooled with a coolant at a first temperature sufficient to form the frozen composition, and preferably the exit die is cooled with a coolant at a temperature higher than the first temperature, such that the frozen composition is still frozen but extrudable. | 06-04-2009 |
| 20100119677 | SYSTEM AND METHOD FOR PROVIDING DESSERTS UTILIZING SPECIALTY SOFT SERVE INSERTS - The invention is a system and method for providing desserts utilizing a specialty soft serve insert, said insert comprising a body with multiple openings configured in a manner so that a more desirable textured mixture is produced when soft serve products are dispensed into a serving container. Said configuration helps preserve and enhance the dessert's flavor and produces a desirable aesthetic presentation of said soft serve dessert. In one embodiment, a soft serve insert for serving desserts in accordance with the present invention, comprises an insert adapted to couple with a frozen dessert processor, wherein said insert further comprises a body with an inlet portion for receiving a frozen dessert dispensed from said frozen dessert processor, and an outlet portion for producing a predefined shape, wherein said outlet portion includes a plurality of openings for dispensing said frozen dessert from said body. | 05-13-2010 |
| 20120088023 | METHOD FOR MOLDING CHOCOLATE FROM THREE DIMENSIONAL IMAGES - A method is disclosed for molding chocolate, candy or other food materials into a molded, edible product in a shape based upon one or more three dimensional images of an original object that is desired to be replicated. Three dimensional molds are formed based upon three dimensional image data obtained by three dimensional scanning or processing of two dimensional images, and three dimensional printing of mold forms. The method of the invention minimizes distortion and loss of detail in the final molded product, utilizing food safe/FDA compliant materials in the construction of molds. | 04-12-2012 |
| 20130022725 | DETACHABLE FROZEN POP MOLDS - Provided is a detachable frozen pop mold for freezing edible fluids. The molds have vessels with cavities for holding the fluid. The mold vessels have connectors on their exterior sides for connecting a number of molds together. Molds can be detached and removed from the freezer either individually or in bunches as desired so that there are never empty frozen pop molds taking up space in the freezer. | 01-24-2013 |
| 20130122169 | SHAPING AND COOLING DEVICE - The invention relates to a method for cooling a flowable melted food material including: | 05-16-2013 |
| 20130156918 | DEVICE FOR ALLOWING SIMULTANEOUS CONSUMPTION OF A FROZEN CONFECTION AND A BEVERAGE - Provided is a device that include a first mold member and a second mold member detachably engageable with the first mold member. The first mold member includes an internal reservoir for storing and dispensing a beverage. The first and second mold members collectively define a mold cavity for forming a freezable confection. The device is further configured such that a user may simultaneously consume the frozen confection and the beverage. | 06-20-2013 |
| 20140017375 | Method And Apparatus For Producing A Confectionery Product From Multiple Components - The present disclosure relates to a method of producing a molded confectionery product, comprising the steps of transferring a fat-containing confectionery mass and a water carrier, blending the fat-containing confectionery mass and the water carrier in a mixer to a substantially homogeneous blended mass, and depositing the blended mass in at least one mould or onto a conveyor belt. The present disclosure is characterized in that the above steps are performed within 60 seconds or less. The apparatus for producing a molded confectionery product of the present disclosure comprises channels for transferring of a fat-containing confectionery mass and a water carrier, a mixer for blending the fat-containing confectioner mass and the water carrier to a substantially homogeneous blended mass, and at least one mixing nozzle for depositing of the blended mass. | 01-16-2014 |
| 20140030410 | Apparatus and Method for Producing Chocolate Cores - An apparatus ( | 01-30-2014 |
| 20140079860 | Frozen Confection Device and Method - Each of a plurality of silicone rubber molds is covered by a holder structure which has a flanged body, a handle extending from one side of the body, and an anchor structure extending from the other side of the body into the interior of the mold. The anchor structure has an enlarged outer end which engages with and tends to hold the frozen confection onto the handle for removal from the mold, and while the confection is being eaten. | 03-20-2014 |
| 20140120229 | PRINTING 3D TEMPERED CHOCOLATE - A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure. | 05-01-2014 |
| 20140302215 | PROCESS FOR PRODUCING SHAPED FROZEN CONFECTIONS - A process for producing a frozen confectionery product is provided, the process comprising: preparing a mix containing a gelling agent and having a total solids content of from 20 to 45 wt %; filling the mix into a mould and allowing the gelling agent to form a gel in the mould; freezing the gelled mix to form a product having a first form; removing the shaped product from the mould; and deforming the product whilst it is in the frozen state so that it takes up a second form. | 10-09-2014 |
| 20140322414 | APPARATUS AND METHOD FOR MOLDING AND CHILLING CHEESE - Pasta filata cheese, such as mozzarella and provolone, is molded and chilled by delivering the warm, plastic cheese through a cheese inlet port into a plurality of molds at an inlet station. A fluid, such as chilled water, is circulated around the molds to cool the pasta filata cheese therein. After cooling to some degree, force is applied to the upper surface of the cheese in each mold to prevent a depression from forming in that surface. Thereafter upon cooling for a desired amount, the pasta filata cheese is ejected from the plurality of molds at an outlet station. | 10-30-2014 |
| 20140377430 | METHOD FOR PROCESSING A POURABLE FOOD SUBSTANCE - Disclosed is a method for processing a pourable food substance ( | 12-25-2014 |
| 20150017300 | DEVICE FOR SIMULTANEOUS CONSUMPTION OF A FLUID AND A FROZEN SUBSTANCE - The present disclosure relates to a device for molding a freezable substance and dispensing a stored fluid substance. More specifically, the present disclosure relates to a device that, when assembled, creates a Popsicle®-like frozen confection having a container containing an alcoholic liquid, where the user employs a plunger to drive the alcoholic liquid upward through a lumen in the frozen confection so that the user may simultaneously consume the frozen confection and ingest the alcoholic liquid. The device is a four-piece assembly. The first member is a handle with a plunger disposed at one end. The second member is a flange and a container extending from the flange and receiving at a first end of the container the plunger, the container defining an inner volume to receive and store a fluid substance. The end of the container generally opposite the end receiving the plunger has an orifice. The third member interacts with the second member at the flange. Finally, the fourth member interacts with the orifice of the container. | 01-15-2015 |
| 20160128349 | Method For Creating Layered Chocolate Body And Chocolate Mold For Creation Thereof - A chocolate mold is provided for the creation of a layered chocolate body. The chocolate mold has a tubular shell connected to a primary platform. A food-safe platform is formed within the tubular shell and atop the primary platform, serving as a base for the layered chocolate body. A shaft is connected to the food-safe platform, with the layered chocolate body being formed about the shaft. A lid and handle are attached to the shaft atop the tubular shell. An elongated slit allows the tubular shell to easily be peeled away from the layered chocolate body, while clamping mechanisms seal the tubular shell during molding of the layered chocolate body. A tilt mechanism is used to angle the primary platform and create angled chocolate layers which are visually appealing. The layered chocolate body is formed by sequentially pouring and solidifying layers of chocolate to the tubular shell. | 05-12-2016 |
| 20160174575 | METHODS AND SYSTEMS FOR INHIBITING LEAKAGE BETWEEN A SURFACE AND A SHAPING OBJECT | 06-23-2016 |
| 20160177242 | System and Method for Making a Popsicle Including a Liquid Container | 06-23-2016 |
