Chocolate flavoured probiotic supplement

The present invention refers to a food product. In particular, the present invention refers to a form of administration of a high and stable load of probiotic bacteria preferentially to persons of paediatric age. The present invention furthermore refers to a chocolate flavoured probiotic supplement, in particular to a probiotic tablet comprising an inner part, represented by a core of chocolate containing coated probiotic bacteria, and an outer part, represented by an outer coating. In particular, the present invention refers to a form of administration of a high and stable load of probiotic bacteria.

Confectionery products containing erythritol

The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, and at least 95% w/w erythritol preferably at least 98% w/w erythritol, more preferably at least 99% w/w erythritol. The confectionery product is not containing a binding agent selected from the group consisting of gum Arabic, gelatine and mixtures thereof.

Low-Calorie, No Laxation Bulking System and Method for Manufacture of Same

A low-calorie, no laxation bulking system and a method for manufacture of same is disclosed. A hydrocolloid dry-blend mixture is added to water and blended in homogenizing equipment, forming a first mix. The first mix is transferred to a kettle/tank and a first liquid mixture comprising modified polydextrose is added to the first mix to form a second mix. A second liquid mixture comprising at least one acid is added to the second mix, and the resultant solution is maintained in a predetermined temperature range. The resultant solution is transferred to at least one aluminum pan. The at least one aluminum pan is lightly sprayed with a nozzle applying an atomized release agent and placed in a cooling room.

Cocoa powder compositions

A cocoa powder composition which, when mixed with bulking sugar, is dispersible in cold liquids and methods of producing and using the same. The cocoa powder composition comprises, on a dry weight basis, 75-95% cocoa powder and 0.5-20% of at least one hydrophilic agent, wherein the cocoa powder is coated with the hydrophilic agent.

Texture and Flavor Enhancer and Use in Food Preparation

Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodium and/or sugar content without a decrease in saltiness and/or sweetness.

Pharmaceutical Composition for Topical Application

A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The composition or carrier are prepared by mixing 1-25 percent of a solidifying agent and 75-99 percent of a hydrophobic solvent, by weight, wherein at least one of them has therapeutic or cosmetic benefits, in the presence or absence of a biologically active substance.

Baked confectionery and method for manufacturing same

Described herein is a baked confectionery which is produced by baking a fat-based confectionery comprising a nut, wherein the baked confectionery preferably comprises a compound selected from the group consisting of isomaltulose, mannitol, and maltitol. Also, described herein is a method for producing a baked confectionery, comprising preparing a fat-based confectionery comprising nuts and preferably also comprising a compound selected from the group consisting of isomaltulose, mannitol, and maltitol, and baking the fat-based confectionery.

FROZEN CONFECTION MANUFACTURE

Disclosed is a process for manufacturing a premix for a frozen confection, the process comprising the steps of: (i) forming an oil-in-water emulsion comprising fat in an amount of at least 45% by weight of the emulsion; (ii) providing an adjunct composition comprising saccharides, non-saccharide sweetener, protein or a combination thereof; (iii) providing an aqueous liquid; and (iv) combining the emulsion, adjunct composition and aqueous liquid. 1. A process for manufacturing a premix for a frozen confection , the process comprising the steps of:{'sub': '3,2', '(i) forming an oil-in-water emulsion comprising fat in an amount of at least 45% by weight of the emulsion, preferably from 48 to 87%, wherein the fat droplets in the emulsion have an average particle size (D) of less than 1 micron;'}(ii) providing an adjunct composition comprising saccharides, non-saccharide sweetener, protein or a combination thereof;(iii) providing an aqueous liquid, preferably water; and(iv) combining the emulsion, adjunct composition and aqueous liquid.2. The process as claimed in wherein the emulsion comprises from 50 to 70% fat by weight of the emulsion claim 1 , preferably from 53 to 65%.3. The process as claimed in wherein the fat droplets in the emulsion have an average particle size (D) of from 0.1 to 0.7 micron.4. The process as claimed in wherein the emulsion comprises caseinate claim 1 , preferably sodium caseinate.5. The process as claimed in wherein the emulsion is substantially free from whey protein claim 1 , preferably comprises less than 0.1% whey protein by weight of the emulsion.6. The process as claimed in wherein step (i) comprises homogenisation with a Controlled Deformation Dynamic Mixer and/or a Cavity Transfer Mixer claim 1 , preferably a Controlled Deformation Dynamic Mixer.7. The process as claimed in wherein the adjunct composition is powder.8. The process as claimed in wherein the adjunct composition is powder and the powder and emulsion are combined in a ...

A method of producing fermented non-dairy frozen confectionery

The present invention relates to a method of producing a non-dairy frozen confectionery, the method comprising the steps of: 1) providing a grain based ingredient mix comprising plant syrup and having 20-40 wt. % solids, pasteurizing the grain based ingredient mix, fermenting the pasteurized grain based mix with a culture, and cooling the fermented grain ingredient based ingredient mix, and 2) providing a nut and/or seed based ingredient mix comprising 40-60 wt. % solids and 3) combining it with the cooled fermented grain based ingredient mix, and freezing while optionally aerating the combined grain and nut and/or seed based mixes, to form a frozen confectionery. The invention also relates to a non-dairy frozen confectionery comprising 3-20 wt. % grain fermented with Streptococcus thermophilus, and 4-40 wt. % seed and/or nuts.

LIPID-RICH MICROALGAL FLOUR FOOD COMPOSITIONS

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed. 162.-. (canceled)63. A baked good comprising:{'i': 'Chlorella protothecoides', '(a) heterotrophically produced algal cells of the species , the cells comprising less than 500 ppm chlorophyll and more than 20% by dry weight oil, wherein less than 5% by weight of the oil is docosahexaenoic acid (DHA), and wherein more than 50% of the algal cells are lysed;'}(b) at least one additional ingredient; and 'wherein the baked good comprises a continuous phase, a discontinuous gas phase, and wherein the percent of the volume of the baked good contributed by the gas is between 1% and 50%.', '(c) gas;'}64. The baked good of claim 63 , wherein the cells comprise less than 200 ppm chlorophyll.65. The baked good of claim 63 , further comprising a leavening agent.66. The baked good of claim 63 , wherein the algal cells provide gas holding and/or gas stabilizing capacity.67. The baked good of claim 63 , wherein the baked good is free of butter or egg yolks.68. The baked good of claim 63 , wherein the baked good is free of butter or egg yolks and has the same texture as a conventional baked good which comprises butter or egg yolks and which lacks algal cells.69. The baked good of claim 63 , wherein the baked good is a cake claim 63 , brownie claim 63 , bread claim 63 , cookie claim 63 , biscuit or pie.70. The baked good of claim 63 , wherein the baked good is gluten-free.71. The baked good of claim 63 , wherein the algal cells are cells of an alga that is a color mutant with reduced color pigmentation compared to the strain from which it was derived.72. The baked good of claim 63 , wherein the at least one additional ingredient is selected from the group consisting of sugar claim 63 , water claim 63 , milk claim 63 , cream claim 63 , fruit juice claim 63 , fruit juice concentrate claim 63 , whole eggs claim 63 , egg whites claim 63 , grains ...

OIL AND FAT FOR SUPPRESSING BLOOM

The present invention provides an oil and fat for suppressing bloom in a chocolate-like food product obtained by a simple method, or a chocolate-like food product in which said oil and fat is used. It was discovered that an oil and fat containing prescribed amounts of an SSU fat and extremely hardened high-erucic-acid rapeseed oil exhibits strong bloom resistance properties. Furthermore, it was confirmed that this effect is further enhanced by the combined use of a sorbitan fatty acid ester. 1. An oil and fat for suppressing bloom in a chocolate-like food product , the oil and fat comprising:1% by mass or more of an extremely hardened high-erucic-acid rapeseed oil,wherein the extremely hardened high-erucic-acid rapeseed oil and an SSU-type triglyceride are contained at any ratio between 5:95 and 40:60,where S represents a saturated fatty acid having 16 to 22 carbon atoms, and U represents an unsaturated fatty acid having 16 to 22 carbon atoms.2. The oil and fat for suppressing bloom in a chocolate-like food product according to claim 1 , further comprising 0.5 to 5% by mass of a sorbitan fatty acid ester.3. A chocolate-like food product claim 1 , comprising 1 to 10% by mass of the oil and fat for suppressing bloom according to in the chocolate-like food product.4. A chocolate-like food product claim 1 , comprising 0.1 to 10% by mass of an SSU-type triglyceride and 0.01 to 3% by mass of an extremely hardened high-erucic-acid rapeseed oil claim 1 ,where S represents a saturated fatty acid having 16 to 22 carbon atoms, and U represents an unsaturated fatty acid having 16 to 22 carbon atoms.5. The chocolate-like food product according to claim 4 , further comprising 0.01 to 0.3% by mass of a sorbitan fatty acid ester.6. A method for manufacturing a chocolate-like food product claim 1 , comprising blending in of the oil and fat for suppressing bloom according to such that 0.1 to 10% by mass of an SSU-type triglyceride and 0.01 to 3% by mass of an extremely hardened high- ...

Mold for vegetable fats and use of same

A mold to receive liquid chocolate consists of two elements, a front element representing a three-dimensional shape where are present variations in height that are associated with a predefined pattern with a flat base and a rear element including a continuous mesh whose surface covers exactly the flat surface of the front element, said mesh delimiting cells, each cell including a hole, the surface of the rear element being delineated for its arrangement with the edge of the front element, the mesh being configured to print molded chocolate streaks, the base of the mesh of the rear element forming a plan.

Fiber-Containing Carbohydrate Composition

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers. 1. A process for making a slowly-digestible or digestion-resistant carbohydrate composition , the process comprisingproviding an aqueous feed composition that comprises dextrose, the aqueous feed composition including at least 70% by weight on a dry solids basis of monosaccharides and oligosaccharides; andreacting the aqueous feed composition at a solids concentration of at least 90% by weight in the presence of at least one acid catalyst that accelerates the rate of cleavage or formation of glucosyl bonds at a pH of no more than 4 and a temperature of at least about 149° C. for a time in the range of 0.1-15 minutes sufficient to produce a product saccharide composition in which the concentration of non-linear saccharide oligomers is at least twice as high as the concentration of linear saccharide oligomers, and in which the ...

GUM BASES INCORPORATING POLYMERS DERIVED FROM RUSSIAN DANDELION

A chewing gum base comprises rubber derived from Russian Dandelion (TKS). Methods of extracting and purifying the rubber are provided. Gum base compositions and methods of compensating for variable ratios of elastomer: resin in the rubber are disclosed. 1. A chewing gum base comprising 1 to 30 wt. % TKS rubber , 0 to 20 wt. % synthetic elastomer , 0 to 20 wt. % natural elastomer other than TKS rubber , about 0 to about 40% by weight resin , about 0 to about 35 wt. % filler , about 0 to about 35 wt. % softener , 0 to 5 wt. % emulsifier , and 0 to 40 wt. % hydrophilic modifier.2. The gum base of wherein the TKS rubber is extracted by a blender method using only food acceptable solvents and reagents.3. The gum base of wherein the TKS rubber is extracted by a flow method using only food acceptable solvents and reagents.4. The gum base of wherein the TKS rubber is extracted by a water milling method using only food acceptable solvents and reagents.5. The gum base of wherein the TKS rubber is extracted by a green dry-milling method using only food acceptable solvents and reagents.6. The gum base of wherein the TKS rubber is ground to reduce its molecular weight prior to incorporation into the gum base.7. A method of producing compositionally consistent chewing gum bases comprising the steps ofa. creating a master formula for a gum base having a desired texture and containing at least TKS rubber and a terpene resin using a first TKS rubber batch having a known ratio of elastomer:resin;b. analyzing a second batch of TKS Rubber to determine its elastomer:resin ratio;c. adjusting the levels of TKS rubber and terpene resin in the formula to compensate for the difference in elastomer:resin ratios of the second batch of TKS rubber compared to the first batch of TKS rubber such that the final elastomer level and resin level in the gum base match those of the master formula; andd. preparing at least one batch of gum base using the adjusted formula.8. A method of producing ...

Fiber-Containing Carbohydrate Composition

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

Emulsion base for the preparation of icings and fillings

The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: 15-40 wt. % water; 30-60 wt. % oil; 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.

Confectionery treatment

A method for reducing or removing scuff marks on the surface of a confectionery product, said method comprising subjecting said product to a heat treatment, for example in a heating chamber or by application or a hot gas or infra-red blower, for a period of time and at a temperature which is sufficient to remove scuff marks but insufficient to de-temper or cause heat damage to the product.

CONFECTIONERY PRODUCTS WITH INTENSE INITIAL COOLING AND EXTENDED STABILITY AT A HIGH HUMIDITY ENVIRONMENT

The present disclosure is directed to confectionery products, such as compressed mint tablets, that comprise menthol and eucalyptol. In certain embodiments, the menthol is encapsulated. The confectionery products deliver a strong initial cooling impact, and have extended storage stability in high humidity environments. 1. A confectionery product comprising a first layer comprising a first confectionery composition and a second layer comprising a second confectionery composition wherein the confectionery product comprises eucalyptol and menthol , wherein at least a portion of the menthol is encapsulated menthol.2. The confectionery product of claim 1 , wherein the menthol is encapsulated with cyclodextrin.3. The confectionery product of claim 1 , wherein the confectionery product is a compressed mint tablet.4. The confectionery product of claim 1 , wherein the second confectionery composition comprises from about 1% to about 45% of the total weight of the confectionery product.5. The confectionery product of claim 1 , wherein the second confectionery composition comprises from about 5% to about 30% of the total weight of the confectionery product.6. The confectionery product of claim 1 , wherein the first confectionery composition and the second confectionery composition both comprise eucalyptol and menthol.7. The confectionery product of claim 1 , wherein the second confectionery composition comprises eucalyptol and encapsulated menthol.8. The confectionery product of claim 1 , wherein the second confectionery composition comprises menthol in an amount of from about 0.5% to about 5% by weight of the second confectionery composition.9. The confectionery product of claim 8 , wherein second confectionery composition comprises eucalyptol in an amount of about 0.1% to about 1.5% by weight of the second confectionery composition.10. The confectionery product of claim 1 , wherein the second layer surrounds the first layer.11. The confectionery product of claim 1 , further ...

DEVICE FOR DISPENSING AND CONSUMING A FLUID SUBSTANCE

Various embodiments relate to a device for simultaneous consumption of a fluid and a frozen substance. in some embodiments, the device can include a handle assembly and a variable-volume chamber configured to store at least a portion of the fluid substance, the variable-volume chamber removably connected to the handle assembly. A cover can be removably coupled with the handle assembly. The cover can have an open end and a closed end and can at least partially define a mold cavity for molding the freezable substance.) 1. A device for molding a freezable substance and dispensing a fluid substance , the device comprising:a handle assembly comprising a base unit;a variable-volume chamber configured to hold at least a portion of the fluid substance, the variable-volume chamber removably coupled with the handle assembly; anda cover removably coupled with the base unit, the cover having an open end and a closed end and at least partially defining a mold cavity for molding the freezable substance.2. The device of claim 1 , wherein the cover has a shaft extending from the closed end.3. The device of claim 2 , wherein a length of the shaft is at least half a length of the cover.4. The device of claim 3 , wherein the length of the shaft is greater than the length of the cover.5. The device of claim 1 , wherein the handle assembly further comprises a plunger configured to dispense the fluid substance from the variable-volume chamber.6. (canceled)7. The device of claim 5 , wherein the variable-volume chamber includes at least one wall that the plunger moves to dispense the fluid substance from the variable-volume chamber.8. The device of claim 1 , wherein the variable-volume chamber is squeezable to dispense the fluid substance from the variable-volume chamber when squeezed in a transverse direction that is non-parallel to a longitudinal axis of the device.9. The device of claim 1 , further comprising a puncture device configured to puncture the variable-volume chamber to ...

Fat Composition

The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3. 1. A non-trans , non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty adds (SAFA) based on the total fatty adds in the composition , wherein the change in solid fat content from N35-N25 for the composition is at least 15 and wherein N35 for the composition is less than 3.2. The fat composition according to claim 1 , wherein N35 is less than 2.3. The fat composition according to claim 1 , wherein the change in solid fat content from N35-N25 is at least 17.4. The fat composition according to claim 1 , wherein the fat composition comprises less than 40 wt. % SAFA.5. The fat composition according to claim 1 , wherein the fat composition comprises less than 20 wt. % PUFA.6. The fat composition according to claim 1 , wherein the fat composition comprises more than 8 wt. % StOSt triglycerides based on the total triglycerides in the composition.7. The fat composition according to claim 1 , wherein the fat composition comprises less than 40 wt. % POP triglycerides claim 1 , based on the total triglycerides in the composition.8. The fat composition according to claim 1 , wherein the POP/StOSt weight ratio is <10.9. The fat composition according to claim 1 , wherein the fat composition comprises C16:0 20-35 wt. %; C18:0 8-15 wt. % and 18:1 40-50 wt. % claim 1 , based on the total fatty acids in the composition.10. The fat composition according to claim 1 , wherein the composition has a cool melting sensation when inserted in the mouth of a human.11. A confectionery product comprising the fat composition according to .12. A method of preparation claim 1 , of the fat composition according to claim 1 , comprising mixing one or more ...

TRANSPARENT HARD COATINGS STABLE UNDER ENVIRONMENTAL CONDITIONS

Disclosed is a confectionery product comprising: a hard, crunchy transparent outer coating comprising isomalt; a centre comprising one or more regions of confectionery material which are visible on the outer surface of the centre. 1. A confectionery product comprising:a) a transparent, crunchy outer hard coating comprising isomalt;b) a center comprising one or more regions of confectionery material visible on the outer surface of the center;wherein the coating does not contain opacifying ingredients selected from titanium dioxide, calcium carbonate, starch and calcium phosphate.2. A confectionery product according to wherein the center comprises two or more regions individually consisting of: chewing gum claim 1 , fondant claim 1 , chewy candy claim 1 , hard candy claim 1 , jelly claim 1 , inclusions and combinations thereof.3. A confectionery product according to wherein the hard coating does not contain any intentionally added sorbitol.4. A confectionery product according to wherein the hard coating does not contain any sugar or polyol except isomalt claim 1 , hydrogenated starch hydrolysate claim 1 , polydextrose and mixtures thereof.5. A confectionery product according to wherein said hard coating is further polished.6. A confectionery product according to wherein said coating contains less than 2% binding agents.7. A confectionery product according to wherein said coating contains more than 90% by weight of the coating of isomalt.8. A confectionery product according to wherein said coating contains 0.1% to 5% by weight of the coating of hydrogenated starch hydrolysate.9. A confectionery product according to wherein said hard coating is obtained from isomalt syrup for more than 90% by weight of the coating and isomalt powder for less than 3% by weight of the coating.10. A confectionery product according to wherein the center is characterized by a surface comprising two or more regions of different colors.11. A packaging comprising an at least partly transparent ...

Method of Making Glazed Baked Snack Food Products and Glaze for Same

A glaze with a viscosity ranging between 170 and 650 cP, less than 20% sugar, and less than 4% salt, is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of over 15% sugar. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product. 1. An aqueous sugar coating comprising less than 40% of a sweetening component , less than 4% salting agent , and a juice concentrate , said sweetening component comprising sugar lacking cornstarch , wherein said aqueous sugar coating comprises at least 68° Brix , and said aqueous sugar coating substantially lacking solids at room temperatures of between about 61-79° F.2. The aqueous sugar coating of comprising no more than 2% salt.3. The aqueous sugar coating of comprising less than 20% sugar.4. The aqueous sugar coating of wherein the sweetening component comprises a liquid polyol.5. The aqueous sugar coating of wherein the sweetening agent consists of liquid polyol and sugar.6. The aqueous sugar coating of consisting of water claim 1 , the juice concentrate claim 1 , a salting agent claim 1 , and the sweetening component claim 1 , the salting agent comprising salt.7. A method for making an aqueous sugar coating comprising the steps of:sequentially combining aqueous sugar components in the following order: water, a juice concentrate, a salt component, and a sweetening component, wherein the sweetening component comprises sugar lacking cornstarch; anddissolving the aqueous sugar components to form an aqueous sugar coating substantially lacking solids, said aqueous sugar coating comprising less than 20% sugar, less than 4% salting agent, and a juice concentrate, wherein said aqueous sugar coating comprises at least 68° Brix, and wherein said aqueous ...

Citrus fibers and applications thereof

The present invention relates to dry citrus fibers having a moisture content of at most 20 wt % relative to the total amount of citrus fiber and having a storage modulus (G′) of at least 280 Pa, wherein said dry citrus fibers have a pH of between 4.0 and 8.7

BRAN BASED INGREDIENT FOR FOODSTUFFS

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: Dless than or equal to 350 microns, and Dless than or equal to 50 microns, and optionally Dless than or equal to 15 microns, (iii) mean particle sphericity as measured by a Sof greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.

Composition for coating frozen confectionery and a process for manufacturing same

The invention relates to a composition for coating a frozen confection, the composition comprising 10 to 50 wt. % dry glucose syrup with a DE (Dextrose Equivalent) below 40, and a total amount of mono and di-saccharides below 10 wt. %, and a water activity below 1.0 and 35 to 70 wt. % fat. The invention also relates to a process for making the composition.

ICE CREAM CONTAINING POLYUNSATURATED FATTY ACIDS

This invention addresses the problem of suppressing deterioration in the flavor of ice cream containing PUFAs over time. This invention was arrived at by discovering that in ice cream containing DHA and/or EPA, abnormal flavors which arise during low-temperature storage can be effectively suppressed when a water phase containing polyphenols is micro-dispersed at 500 nm or less in an oil or fat containing DHA and/or EPA. 1. Ice cream which contains a polyphenol-containing water phase which contains 2 to 100 mass % of polyphenols with respect to a total amount of DHA and EPA that is micro-dispersed at a particle size of 500 nm or less in an oil or fat containing DHA and/or EPA , and contains 0.01 to 2 mass % of DHA and EPA in total , and in which the occurrence of abnormal flavors during low-temperature storage is suppressed.2. The ice cream according to claim 1 , wherein the polyphenols are derived from one or more selected from among tea polyphenols claim 1 , apple polyphenols claim 1 , and grape polyphenols.3. The ice cream according to claim 1 , wherein the ice cream contains 3 mass % or more of milk solids.4. A method of producing the ice cream according to claim 1 , comprising using a polyphenol-containing water phase that is micro-dispersed at a particle size of 500 nm or less in an oil or fat containing DHA and/or EPA so that the polyphenols are contained in an amount of 2 to 100 mass % with respect to a total amount of DHA and EPA as one raw material.5. An oil or fat composition containing polyunsaturated fatty acids for ice cream claim 1 , in which a water phase containing 3 to 70 mass % of polyphenols is micro-dispersed at a particle size of 500 nm or less in an oil or fat containing DHA and/or EPA and the occurrence of abnormal flavors is suppressed during low-temperature storage.6. A method of suppressing the occurrence of abnormal flavors in ice cream containing 0.01 to 2 mass % of DHA and EPA in total during low-temperature storage claim 1 , comprising ...

FORMULATION FOR THE PRODUCTION OF SUGAR-FREE SUGAR COTTON

The present invention relates to the manufacturing industry of raw materials to produce sweet candies. More specifically, it is related to the manufacture of raw materials that normally comprise sucrose in its composition and more specifically to the manufacture of raw materials to produce cotton candy. The formulation has the advantage of not containing sucrose and allowing the manufacture of cotton candy; It can be processed in a normal cotton candy manufacturing machine and with a performance equal to that achieved when using sucrose; its components neither by digestion nor by metabolism, result in glucose. This formulation has the following qualitative base composition: Steviol Glycosides or Extract, Polydextrose, Isomaltose, Trehalose, Isomaltulose, Gluconodeltalactone, and Silicon dioxide. 1. A formulation for the production of cotton candy without sucrose , comprising as a qualitative composition:{'i': 'Stevia Rebaudiana', 'Steviol Glycosides or Extract,'}Polydextrose,Isomaltose,Trehalose,Isomaltulose,Glucono delta-lactone, andSilicon dioxide.2. The formulation to produce cotton candy without sucrose claim 1 , according to claim 1 , wherein the quantitative composition of the formulation is:{'i': 'Stevia Rebaudiana', 'A. 0.3 to 0.5 weight % of Steviol glycosides or extract,'}B. 20 to 48 weight % of Polydextrose,C. 5 to 20 weight of Trehalose,D. 8 to 15 weight % of Isomaltose,E. 3 to 10 weight % of Isomaltulose,F. 0.8 to 1.20 weight % of Gluconodeltalactone,G. 0.2 to 0.8 weight % of Silicon dioxide.3. The formulation to produce cotton candy without sucrose claim 1 , according to claim 1 , wherein furthermore comprises citric acid and ascorbic acid.4. The formulation to produce cotton candy without sucrose claim 1 , according to claim 1 , wherein the granulometry of each component is:From 0.2 to 0.5 mm of reabudioside, natural powder colors, natural powder flavorings and silicon dioxide;From 0.71 to 0.8 mm of isomaltulose, trehalose, glucono deltalactone, ...

METHOD FOR PRODUCING A CONFECTIONERY PRODUCT HAVING A SUGAR-FREE COATING COVERING

The present invention relates to a method for producing a confectionery product having a sugar-free coating covering and the products obtained from this method, particularly a confectionery product having a sugar-free coating covering. 1. A method for the production of a confectionery product having a sugar-free coating covering , comprising the following method steps:a) providing at least one confectionery core, an isomalt-containing coating medium and at least one powdered rice starch isomalt composition, the at least one powdered rice starch isomalt composition having at least 30% by weight of rice starch (based on the total weight of the total dry substance of the at least one rice starch isomalt composition), b1) applying the isomalt-containing coating medium to the at least one confectionery core to obtain a coating layer enveloping the core and', 'b2) sprinkling the at least one powdered rice starch isomalt composition onto the coating layer enveloping the at least one confectionery core to obtain a coating film,', 'b3) crystallizing the coating film obtained in method step b2) of the at least one confectionery core having at least one coating film,, 'b) performing an initial coating cycle comprising the following steps c1) applying the isomalt-containing coating medium to the at least one coating film to obtain at least one further coating layer enveloping the core and', 'c2) sprinkling the at least one powdered rice starch isomalt composition onto the coating layer enveloping the at least one confectionery core to obtain a further coating film,', 'c3) crystallizing the coating film obtained in method step c2) of the at least one confectionery core having at least one coating film,, 'c) performing at least one subsequent coating cycle comprising the stepsX) performing at least one method step to obtain at least one further coating layer enveloping the core, wherein after method step b) and before method step e), the isomalt-containing coating medium is ...

COMPOSITION FOR COATING FOOD

A composition for coating food, in particular confectionery, jellies, and gummies, includes: (A): 60 wt. % to 99.94 wt. %, based on a total amount of the composition, of an oil having a content of monounsaturated fatty acids of more than 70 wt. %, based on a total amount of the oil; and (B): 0.06 wt. % to 0.15 wt. %, based on a total amount of the composition, of ascorbyl palmitate. 1. A composition for coating food , in particular confectionery , jellies , and gummies , comprising:(A): 60 wt. % to 99.94 wt. %, based on a total amount of the composition, of an oil having a content of monounsaturated fatty acids of more than 70 wt. %, based on a total amount of the oil; and(B): 0.06 wt. % to 0.15 wt. %, based on a total amount of the composition, of ascorbyl palmitate.2. The composition according to claim 1 , wherein the composition has a best before date of more than 18 months.3. The composition according to claim 1 , wherein the proportion of ascorbyl palmitate is from 0.06 to 0.14 wt. % claim 1 , based on the total amount of the composition.4. The composition according to claim 1 , wherein a proportion of further antioxidants and/or citric acid is in each case less than 0.08 wt. % claim 1 , based on the total amount of the composition.5. The composition according to claim 1 , wherein the proportion of component (A) is from 85 wt. % to 95 wt. % claim 1 , based on the total amount of the composition.6. The composition according to claim 1 , wherein the oil has a content of monounsaturated fatty acids of from 75 wt. % to 97 wt. % claim 1 , based on the total amount of the oil.7. The composition according to claim 1 , wherein the oil comprises a native oil selected from a group consisting of high-oleic sunflower oil claim 1 , corn oil claim 1 , almond oil claim 1 , olive oil claim 1 , rapeseed oil claim 1 , sunflower oil claim 1 , wheat germ oil claim 1 , and/or mixtures thereof.8. The composition according to claim 1 , the composition having a proportion of ...

GUMMY COMPOSITION AND METHOD FOR PRODUCING THE SAME

A raw material for a gummy composition, and a gummy candy composed of the gummy composition, contain pyroglutamic acid, preferably in an amount of 0.08 mass % to 1.5 mass %. By adding pyroglutamic acid, the gummy candy has an improved melt-in-the-mouth feeling, while also being non-adhesive and soft, and having improved flavor release during chewing. 1. A gummy composition comprising pyroglutamic acid.2. The gummy composition according to claim 1 , comprising 0.08-1.5 mass % of the pyroglutamic acid.3. The gummy composition according to claim 2 , wherein the gummy composition is formed as a gummy candy.4. The gummy composition according to claim 2 , further comprising a gelling agent.5. The gummy composition according to claim 4 , wherein the gelling agent contains gelatin and/or pectin.6. The gummy composition according to claim 4 , further comprising a saccharide or a sugar substitute.7. The gummy composition according to claim 4 , further comprising a fruit juice and/or a vegetable juice.8. The gummy composition according to claim 2 , further comprising an emulsifier and a gelling agent.9. The gummy composition according to claim 4 , wherein at least a majority of the pyroglutamic acid is L-pyroglutamic acid.10. The gummy composition according to claim 4 , further comprising a vitamin claim 4 , a mineral or an herbal medicine.11. The gummy composition according to claim 4 , further comprising a pharmaceutical composition.12. The gummy composition according to claim 4 , further comprising a coloring agent claim 4 , a flavoring agent and/or a fragrance.13. The gummy composition according to claim 4 , further comprising an acid.14. The gummy composition according to claim 13 , wherein the acid is citric acid.15. The gummy composition according to claim 4 , wherein the gummy composition is an edible claim 4 , chewable claim 4 , elastic composition in the form of a shaped solid unit.16. The gummy composition according to claim 15 , further comprising a sweetener claim ...

Fatty Preparation, a Process for Making Said Fatty Preparation, and a Product Containing the Same

The present invention relates to a process for making an anhydrous fatty preparation to be incorporated in a product selected from a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product, wherein said fatty preparation does not comprise fats with a saturated fat content higher than 35% by weight, nor trans fats, nor animal-derived products, nor totally or partially hydrogenated oils or fats, nor interesterified or transesterified fats, nor palm or coconut-derived oils or fats. The present invention further relates to a anhydrous fatty preparation and to a bakery product, a personal care product, cosmetics, dermocosmetics, soaps, varnishes, paints or snacks, preferably a bakery product comprising the same. 1. A process for making an anhydrous fatty preparation comprising the steps of:a) heating an oil selected from the group consisting of high oleic sunflower oil, olive oil, extra virgin olive oil, sunflower seed oil, rapeseed oil, grapeseed oil, and any other vegetable oil which is liquid at room temperature containing less than 30% by weight of saturated fats in an amount between 1% by weight and 96% by weight with respect to the total fatty preparation in a butterfly-propeller or cutter-type-mixer up to between 60° C. and 95° C.;b) adding a fatty acid mono- and diglycerides-type emulsifier selected from E-471, E-472, E-475, or a mixture thereof in an amount between 1% by weight and 60% by weight with respect to the total fatty preparation to the mixer of step a) until obtaining complete dissolution of the mixture of oil and emulsifier to form a solution;c) increasing the temperature of the solution in step b) to or maintaining said temperature at a maximum of 95° C.;d) adding glycerol in an amount between 0.1% by weight and 20% by weight with respect to the total fatty preparation into a cutter-type mixer and dispersing carob and carrageenan in an amount each between 0.25% by weight and ...

Novel composition of a confectionery product

A novel composition of a confectionery or pharmaceutical product, characterised in that it includes 30 to 70 wt % of a bulking agent other than maltitol having a specific surface area smaller than 0.5 m2/g and also having a reduced amount of base gum, with no negative effect on the organoleptic properties, relative to the prior art products. Also, a method for using the novel composition in the production of a chewing gum characterised in that it enables the amount of base gum in said products to be considerably reduced.

CONFECTIONERY PRODUCT

A confectionery product for consumption before, during and/or after physical exercise is described. The confectionery product comprises a hard candy outer portion and a core of chewy candy encapsulated in the hard candy outer portion. The hard candy outer portion comprises a first nutritional supplement formulated for consumption before physical exercise. The core of chewy candy comprises a second nutritional supplement formulated for consumption during and/or after physical exercise. In use, the hard candy outer portion is consumed before the core so as to sequentially deliver the first and second nutritional supplements to the consumer. A method of sequentially delivering nutritional supplements respectively formulated to be consumed before, during and/or after physical exercise, and a method of preparing a confectionery product for consumption before, during and/or after physical exercise are also described. 1. A confectionery product for consumption before , during and/or after physical exercise comprising:a) a hard candy outer portion comprising a first nutritional supplement formulated for consumption before physical exercise; andb) a core of chewy candy encapsulated in the hard candy outer portion, said core comprising a second nutritional supplement formulated for consumption during and/or after physical exercise, wherein, in use, the hard candy outer portion is consumed before said core so as to sequentially deliver the first and second nutritional supplements to the consumer.2. The confectionery product of claim I further comprising an edible stick having a first end extending into the core of chewy candy , said edible stick comprising a third nutritional supplement formulated for consumption after physical exercise.4. The method of claim 3 , wherein the confectionery product further comprises an edible stick having a first end extending into the core of chewy candy claim 3 , said edible stick comprising a third nutritional supplement formulated for ...

REDUCED SUGAR COMPOSITION

The present invention relates to a sugar paste substrate with a reduced sugar content comprising fondant, fructooligosaccharides (oligofructose or oligofructan) and starch. The paste can be used in standard sugar paste substrate processes, for example to produce printed decorations. 1. A sugar paste substrate composition comprising fondant (sugar and glucose) , Fructooligosaccharides (FOS) (oligofructose or oligofructan) and starch.2. A sugar paste substrate composition as claimed in wherein the FOS and starch combination are provided at a ratio of about 1:2.3. A sugar paste composition as claimed in or comprising 20-30% by weight starch claim 1 , 10-15% FOS and 50-60% fondant.4. A sugar paste composition as claimed in any preceding claim wherein the starch is selected from corn (maize) claim 1 , pea claim 1 , potato claim 1 , sweet potato claim 1 , sorghum claim 1 , banana claim 1 , barley claim 1 , wheat claim 1 , rice claim 1 , sago claim 1 , amaranth claim 1 , tapioca claim 1 , arrowroot claim 1 , canna starch.5. A sugar paste composition as claimed in any preceding claim wherein the starch is tapioca starch.6. A sugar paste composition as claimed in any preceding claim wherein the fondant comprises sugar and glucose syrup or dried glucose syrup at a ratio of about 10:1.7. A sugar paste composition as claimed in any preceding claim wherein the fondant is provided as the separate components sugar and glucose syrup.8. A sugar paste composition as claimed in any preceding claim wherein the composition further comprises at least one of a humectant and preservative.9. A sugar past composition as claimed in any preceding claim wherein the composition further comprises at least one gum or binder claim 1 , for example xanthan gum.12. A method of making a sugar paste composition comprising the stepscombining fondant: starch and FOS at a ratio 5:2:1 by weight percent.13. A method of making a sugar paste composition as claimed in comprising the steps:combining a fondant ...

METHOD FOR PRODUCING CRUNCH/CRISP FROZEN DESSERT CONFECTION

A method for making dessert confections within a crunch/crisp encasement comprising the steps of: preparing a mixture of crunch/crisp material with an edible binder; placing a first portion of the mixture into a first open mold to form a first structure; forming a retention cavity in the first structure; placing a second portion of the mixture of crunch/crisp material with edible binder into a second open mold to form a second structure; allowing the first and second mixture structures in the first and second molds to harden; removing the first and second mixture structures from the respective first and second molds; placing a structurally self-supporting filler dessert material into one or both of the retention cavities of the first and second mixture structures; and connecting the first and second mixture structures, to form an enclosure comprised of the crisp/crunch material with binder and filler dessert material in a hollow therein. 1. A method for making a dessert confection within a crunch/crisp encasement comprising the steps of:i. preparing a mixture of crunch/crisp material with an edible binder to form a solid impressionable material;ii. placing a first portion of the solid impressionable mixture of crunch/crisp material with binder into a first open mold to form a first molded crisp/crunch impressionable mixture structure;iii. forming a retention cavity in the first solid impressionable mixture;iv. placing a second portion of the solid impressionable mixture of crunch/crisp material with edible binder into a second open mold to form a second molded crisp/crunch impressionable mixture structure;v. if necessary, allowing the first and second mixture structures in the first and second molds to harden;vi. removing the first and second mixture structures from the respective first and second molds;vii. placing a structurally self-supporting filler dessert material into one or both of the retention cavities of the first and second mixture structures; andviii. ...

CIRCULAR EQUIPMENT WITH AUTOMATIC UNMOLDING FOR POPSICLE PRODUCTION AND METHOD FOR POPSICLE PRODUCTION

The equipment of the invention comprises a toroidal channel-shaped freezing tank () containing coolant superimposed on a circular crown-shaped rotary mold holder (), formed by a plurality of sectors (D) affixed to the periphery of one traction disc () driven by a stepper motor (), said sectors having rectangular openings (C) into which molds () engage, whose lower portions are immersed in the coolant. At the bottom of the channel there is a rigid pipe () provided with a plurality of holes () through which jets of coolant are released under pressure. The popsicle release means comprise a radially oriented niche () within said tank () and a vertically displaceable housing () which, in the upper position, accommodates a mold () and a perforated horizontal pipe () which releases jets of heated fluid against the mold cups (). 116-. (canceled)17. Equipment with automatic unmolding for popsicle production , comprising a toroidal channel-shaped freezing tank containing coolant liquid , to which a rotating mold holder is superimposed , wherein said mold holder is shaped like a circular crown formed by joining a plurality of sectors affixed to the periphery of a traction disc driven by a stepper motor , said sectors comprising rectangular openings radially arranged wherein the molds engage the lower portions of the molds being immersed in said coolant whose level is that of the threshold of a trough-shaped spillway constituting the lung where the freezing liquid is stored , said spillway being associated with the inner wall of the toroidal channel freezing tank at the bottom of which there is a rigid pipe which is provided with a plurality of radial holes oriented in several angled holes whereby jets of pressure coolant are released under pressure , and by providing a unmolding device comprising a parallelepipedic niche radially oriented within said freezing tank containing a vertically displaceable housing accommodating therein a mold when in the upper position , as well as ...

CHEWABLE COMPOSITIONS CONTAINING CURCUMINOIDS AND THEIR METHOD OF PREPARATION

Disclosed is a method for the preparation of a gummy and candy composition containing curcuminoids. Also disclosed is a gummy and candy composition containing effective concentration of curcuminoids that is palatable and bioavailable. 1. A method for the manufacture of gummy composition containing curcuminoids , said method comprising steps of:a) Mixing powdered chewable base in water with constant stirring to obtain a turbid solution;b) Adding appropriate concentration of sweetners to the solution of step a with continuous stirring,c) Mixing the solution of step b with suitable acidifying agents and flavouring agents to obtain a colloidal mixture;d) Heating the mixture of step c to 55° C.-80° C. for 15-20 minutese) Adding an effective concentration of curcumnioids to the solution of Step d with continuous stirring to form a uniform mixing of the ingredientsf) Pouring the syrup of step e into moulds of different shapes and sizes that is precoated with corn starchg) Allowing the syrup to cool at 10-15° C. within the mould and solidify to obtain a chewable gummyh) Passing the gummies of step g on Vibrosifters to remove excess corn starchi) Sprinkling suitable sweetners, acidifying agents and flavouring agents as a coating.j) Packing the solidified chewable candy into suitable containers and packets2. The method as in claim 1 , wherein the chewable base is selected from the group consisting of gelatin claim 1 , soft gum claim 1 , nougat and caramel.3. The method as in claim 1 , wherein the chewable base is present at concentrations of 5-80% w/w.4. The method as in claim 1 , wherein the curcuminoids are present at concentrations of 10-250 mg and 1-20% w/w of the total composition.5. The composition as in claim 4 , wherein the ratio of curcuminoids is 75-81% curcumin claim 4 , 15-19% demethoxy curcumin claim 4 , and 2.2-6.5% bis demethoxy curcumin.6stevia. The method as in claim 1 , wherein the sweetner is selected from the group consisting of aspartame claim 1 , sucrose ...

COLD DESSERT WITH GELATIN-BASED COMPONENT ADAPTED FOR LOW-TEMPERATURE CONSUMPTION

Cold desserts incorporating gelatin-based (gummy) components are provided in this paper. In particular, stick-mounted cold desserts, edible-cone cold desserts, and container-served desserts with gelatin-based components are described. The gelatin-based components of these desserts are made from gelatin-based candy material that is specially-formulated for consumption at cold temperatures. The gelatin-based components may be used with other components of a cold dessert such as with flavored water ice, ice cream, sherbet, sorbet, and the like as described throughout this paper. 1. A cold dessert comprisinga stick,a frozen edible core coupled to the stick and having an outer surface, anda shell made from a gelatin-based candy product that interfaces with the outer surface of the frozen edible core and that comprises about 25 to about 85 wt. % invert sugar, about 4 to about 8 wt. % of a gelatin, wherein the gelatin has a bloom number of about 150 to about 225, and about 5 to about 20 wt. % water such that the shell is adapted to remain pliable at a temperature below 5° C. for ease of consumption and soft mouth feel for a consumer.2. The cold dessert of claim 1 , wherein the gelatin-based candy comprises about 30 to about 50 wt. % of one or more additional sweeteners.3. The cold dessert of claim 1 , wherein the gelatin-based candy further comprises about 30 to about 50 wt. % sucrose.4. The cold dessert of claim 1 , wherein the gelatin-based candy comprises less than about 1 wt. % high fructose corn syrup.5. The cold dessert of claim 1 , wherein the gelatin-based candy comprises less than about 0.1 wt. % of any gelling component other than the gelatin.6. The cold dessert of claim 1 , wherein the edible core is selected from the group consisting of flavored frozen ice claim 1 , ice cream claim 1 , soft-serve ice cream claim 1 , gelato claim 1 , frozen custard claim 1 , soy milk ice cream claim 1 , nut milk ice cream claim 1 , coconut milk ice cream claim 1 , avocado-based ...

Transglucosylated Rubus suavissimus Extract and Methods of Preparation and Use

Transglucosylated R. suavissimus extract for enhancing the mouthfeel, in particular sugary mouthfeel, of a consumable is provided as is a consumable containing the transglucosylated R. suavissimus extract and further a method of producing the transglucosylated R. suavissimus extract.

CONFECTIONERY COMPOSITION COMPRISING BRAN-LIKE MATERIAL

There is described an confectionery composition comprising edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: Dless than or equal to 350 microns, and Dless than or equal to 50 microns, and optionally Dless than or equal to 15 microns, (iii) mean particle sphericity as measured by a Sof greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g and optionally a low degree of roasted flavour notes as defined herein. The bran-like material used in the confectionery compositions may added as a bulk ingredient to replace sugar and/or to provide confectionery fillings and/or coatings having improved hiding ability when used as layers in multilayer confectionery products. 1. A confectionery composition comprising from 0.5% to 30% by weight based on the total weight of the composition of an edible , processable , microbially released , flavor acceptable bran-like material , comprising the following parameters:(i) the bran like material has a mean particle size by volume (Vol. MPS) of from 5 to 100 microns; [{'sub': '90,3', 'Dless than or equal to 350 microns, and'}, {'sub': '50,3', 'Dless than or equal to 50 microns, and'}], '(ii) the bran like material has a volume particle size distribution (Vol. PSD) having the parameters{'sub': 'mean', '(iii) the bran like material has a mean particle sphericity as measured by a Sof greater than or equal to 0.75;'}(iv) ...

Aerated confectionery material

The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

SYSTEMS AND METHODS FOR MODIFIED CONFECTIONARY ITEMS

The present disclosure provides systems and methods for binding active ingredients onto consumable high pressure gasified crystals. The method of binding dietary supplements, nutraceuticals, and active ingredients onto carbonated crystals (candy) can be performed to preserve the full benefits of the ingredients by using low or zero moisture, low or ambient temperatures, and ensuringeven dispersal of the ingredients per dosage. The supplements can be retained in the mouth of a user via sensory signals until orally absorbed. 1. A modified confectionary item comprising:a confectionary item; anda premix formulation coating a surface of the confectionary item, wherein the premix formulation includes a carrier and an active ingredient.2. The modified confectionary item of claim 1 , wherein the confectionary item includes at least one of a hard candy claim 1 , chew candy claim 1 , popping candy claim 1 , mints claim 1 , lozenges claim 1 , gum claim 1 , lollipop claim 1 , and combinations thereof.3. The modified confectionary item of claim 1 , wherein the confectionary item includes isomalt.4. The modified confectionary item of claim 1 , wherein the active ingredient includes at least one of a pharmaceutical claim 1 , an herbal ingredient claim 1 , a vitamin claim 1 , a mineral claim 1 , and combinations thereof.5. The modified confectionary item of claim 1 , wherein the carrier includes at least one of xylitol claim 1 , erythritol claim 1 , and combinations thereof.6. The modified confectionary item of claim 1 , wherein the premix formulation includes at least one of a sugar claim 1 , a flavor claim 1 , a scent claim 1 , a sweetener claim 1 , a spice claim 1 , and combinations thereof.7. The modified confectionary item of claim 1 , wherein the premix formulation includes at least one of antiadherents claim 1 , binders claim 1 , coatings claim 1 , colors claim 1 , disintegrants claim 1 , flavors claim 1 , glidants claim 1 , lubricants claim 1 , preservatives claim 1 , ...

Chewing gum compositions and methods of making thereof

Disclosed are compositions useful for improving or enhancing the organoleptic properties, especially mouth feel and surface cooling effect, of pellet chewing gum. The compositions having a core chewing gum region with a Shore A hardness of less than 40, specifically less than 35; and a friable coating region providing a significant cooling effect as exhibited by rapid endothermic surface coating dissolution.

CHEWING GUM AND GUM BASES CONTAINING ELASTOMERS DERIVED FROM EDIBLE OIL SOURCES

A chewing gum base which contains an edible Oil Elastomer prepared by reacting an epoxidized edible oil with a multifunctional acid. 1. A chewing gum base comprising an Edible Oil Elastomer wherein the Edible Oil Elastomer is prepared by reacting an epoxidized edible oil with a multifunctional acid.2. A gum base of wherein the Edible Oil Elastomer has a gel content of at least 12%.3. A gum base of wherein the Edible Oil Elastomer has a gel content of at least 25%.4. A gum base of wherein the Edible Oil Elastomer has a gel content of at least 30%.5. A gum base of wherein the Edible Oil Elastomer has a gel content of no more than 85%.6. A gum base of wherein the Edible Oil Elastomer has a gel content of no more than 75%.7. A gum base of wherein the Edible Oil Elastomer has a gel content of no more than 70%.8. A gum base of wherein the Edible Oil Elastomer has a gel content of no more than 65%.9. A gum base of wherein the Edible Oil Elastomer has a gel content of no more than 59%.10. A gum base of wherein the Edible oil Elastomer has a molecular weight of at least 8 claim 1 ,000.11. A gum base of wherein the Edible oil Elastomer has a molecular weight of no more than 130 claim 1 ,000.12. A gum base of wherein the Edible oil Elastomer has a complex shear modulus of the EOE is greater than 2×10Pa.13. A gum base of wherein the Edible oil Elastomer has a complex shear modulus of the EOE is greater than 6×10Pa.14. A gum base of wherein the Edible oil Elastomer has a complex shear modulus of the EOE is greater than 2×10Pa.15. A gum base of wherein the Edible oil Elastomer has a complex shear modulus of the EOE is less than 1×10Pa.16. A gum base of wherein the Edible oil Elastomer has a complex shear modulus of the EOE is less than 1×10Pa.17. A gum base of wherein the Edible oil Elastomer has a complex shear modulus of the EOE is less than 1×10Pa.18. The gum base of wherein the gum base further comprises at least one of an inorganic filler claim 1 , a high melting fat or a ...

BASE EMULSION FOR THE PREPARATION OF ICINGS, FILLINGS AND TOPPINGS

The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: —15-40 wt. % water; —30-60 wt. % oil; —1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability. 125-. (canceled)26. An oil-and-water emulsion , comprising an aqueous phase and an oil phase , the emulsion comprising:(a) 15-40 wt. % water;(b) 30-60 wt. % oil;(c) 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof;(d) 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof.27. The emulsion according to claim 26 , wherein the emulsion comprises 18-36 wt. % water.28. The emulsion according to claim 26 , wherein the emulsion comprises 35-55 wt. % oil.29. The emulsion according to claim 26 , wherein the oil has a solid fat content at 20° C. (N20) of less than 20%30. The emulsion according to claim 26 , wherein the cyclodextrin is alpha-cyclodextrin.31. The emulsion according to claim 26 , wherein the emulsion comprises 15-40 wt. % saccharides.32. The emulsion according to claim 26 , wherein the emulsion comprises at least 12 wt. % monosaccharides.33. The emulsion according to claim 26 , wherein the emulsion comprises at least 60% monosaccharides by weight of the saccharides.34. The emulsion according to claim 33 , wherein the emulsion comprises at least 70% monosaccharides by ...

Laver fried snack in three-dimensional shape and preparation method therefor

The present invention relates to a laver fried snack in a three-dimensional shape and a preparation method therefor. Being easy to eat, the laver fried snack can be readily ingested by anyone irrespective of time and place and can be used as a side dish for meals or for alcoholic beverages. The laver fried snack can be variously configured according to tastes and needs of consumers, such as for persons reluctant to eat due to their dietary habits, or foreigners, the elderly, children, or patients and thus can be easily applied.

METHODS AND COMPOSITIONS FOR IMPROVING COGNITIVE FUNCTION

This invention relates to compositions, and methods of use thereof, for (i) enhancing executive cognitive function(s) (for example, decision making, planning, working memory, multitasking, judgment, numerical problem-solving, reading comprehension), and/or (ii) increasing blood flow in brain vasculature, comprising administering to a subject in need thereof, certain polyphenols such as flavanols, procyanidins, or pharmaceutically acceptable salts or derivatives thereof. 2. The method of claim 1 , wherein R is OH.3. The method of claim 2 , wherein the subject is a human.4. The method of claim 2 , wherein the subject is a veterinary animal.5. The method of claim 3 , wherein the compound is catechin.6. The method of claim 3 , wherein the compound is epicatechin.7. The method of claim 3 , wherein the compound is A claim 3 , and n is 2 to 12.8. The method of claim 3 , wherein the compound is Aand n is 2 to 10.9. The method of claim 3 , wherein n is 2.10. The method of claim 3 , wherein the composition is a pharmaceutical composition.11. The method of claim 3 , wherein the composition is a food.12. The method of claim 3 , wherein the composition is a beverage.13. The method of claim 3 , wherein the composition is a confectionery.14. The method of claim 11 , wherein the compound is provided as a cocoa extract.15. The method of claim 11 , wherein the compound is provided as a cocoa ingredient.16. The method of claim 3 , wherein the human is selected from the group of: a human participating in a competitive event claim 3 , a human addressing an audience or gathering claim 3 , and a human in entertainment profession.17. The method of claim 3 , wherein the human is selected from the group of: a human performing complex decision-making and/or multitasking claim 3 , a transportation worker claim 3 , a construction worker claim 3 , and defense personnel.18. The method of claim 3 , wherein the human is an elderly individual suffering from a decline in cognitive abilities.19. The ...

WATER-CONTAINING FOAM-CONTAINING CHOCOLATE

The present invention provides a water-containing foam-containing chocolate containing 16 wt % or more and 55 wt % or less of water, the water-containing foam-containing chocolate having new texture that is smooth, fluffy, and soft even in a freezing temperature range and having processability at room temperature and an excellent shape retention property at room temperature and in the freezing temperature range. 1. A water-containing foam-containing chocolate of an oil-in-water type comprising 16 wt % or more and 55 wt % or less of water ,wherein the ratio of air bubbles each having a circle-equivalent diameter of 30 μm or more and 50 μm or less be 50% or more among air bubbles each having a circle-equivalent diameter of 20 μm or more in the air bubbles of the water-containing foam-containing chocolate.2. The water-containing foam-containing chocolate according to claim 1 , wherein the water-containing foam-containing chocolate has a load of 1.5 N or more and 20.0 N or less at which a distortion rate at −18° C. is 40%.3. The water-containing foam-containing chocolate according to claim 1 , wherein the water-containing foam-containing chocolate has a specific gravity at room temperature of 0.2 or more and 1.0 or less.4. The water-containing foam-containing chocolate according to claim 1 , wherein the water-containing foam-containing chocolate contains meringue.5. A method of producing a water-containing foam-containing chocolate according to comprising whipping a water-containing chocolate of an oil-in-water type.67-. (canceled) The present invention relates to a water-containing foam-containing chocolate, which enables flavor of chocolate to be sufficiently sensed even in a freezing temperature range, and which exhibits new texture that is smooth, fluffy, and soft.When general chocolate is frozen, the texture of chocolate becomes hard and the flavor of chocolate becomes difficult to be sensed. Therefore, as a method of softening chocolate, there has hitherto been ...

FROZEN CONFECTIONERY PRODUCT WITH LAYERED STRUCTURE AND APPARATUS FOR MANUFACTURING SAME

A frozen confectionery product, a method of manufacturing same, and an apparatus are provided. The apparatus manufactures a frozen confectionery product by rotary vertical extrusion. The apparatus comprises a nozzle at least one ice cream passage with at least one inlet port and an outlet portion, and at least one chocolate passage with respectively an inlet port and an outlet port. The outlet ports are provided in the nozzle and have elongated cross-sections, and each chocolate outlet port extends in parallel to an ice cream outlet port, to form annular or helical chocolate layers upon rotation of the nozzle and the container with respect to each other. 1. A frozen confectionery product comprising a container and an aerated frozen confection extruded into the container , wherein a plurality of substantially thin chocolate patterns are provided in the aerated frozen confection , the chocolate patterns having a form of at least two substantially helical chocolate layers forming substantially annular parallel chocolate layers.2. The frozen confectionery product of claim 1 , wherein the chocolate forming the layers has a melting point of greater than 34° C.3. The frozen confectionery product of claim 1 , wherein the chocolate layers have a thickness between 500 μm and 3500 μm.4. The frozen confectionery product of claim 1 , wherein the layers have a thickness between 800 μm and 1800 μm for at least 80% of the surface the chocolate layers.5. The frozen confectionery product of claim 1 , wherein the distance between two parallel chocolate layers is between 6 and 10 mm.6. The frozen confectionery product of claim 1 , wherein the aerated frozen confection has a helically layered structure formed by at least two visually different types of aerated frozen confection alternating with the chocolate layers.7. The frozen confectionery product of claim 1 , wherein the aerated frozen confection and the chocolate layers end in a spiral top.8. The frozen confectionery product of ...

Novel compositions

The invention relates to a dry compositions for lactic acid bacteria and in particular to a dry composition comprising from 10 9 to 10 13 cfu/g of the composition of lactic acid bacteria cells, wherein the composition is characterized by that it also comprises following amounts of protective agents (all amounts of protective agents below are given relative to 1 g of lactic acid bacteria cells in the composition): from 6 to 9 g of trehalose, from 0.1 to 1 g of inulin and from 0.5 to 3 g of hydrolyzed casein, and by that it does not comprise a salt of alginic acid. The composition has an improved storage stability of the cell of interest. Comparison experiments have been made between compositions with and without alginate and it has been found that there is substantially no difference between compositions with or without alginate with regard to stability. Further, the invention relates to a method for preparing a dry lactic acid bacteria composition.

CHEWY CONFECTION WITH REDUCED SUGAR

Low cariogenic and low-laxation chewy confections comprising a non-cariogenic sweetener comprising erythritol and a doctoring agent comprising at least one of sucromalt, linear inulin, branched inulin, brown rice syrup, indigestible dextrin, polydextrose, isomaltooligosaccharide, and soluble corn fiber are provided. Methods for preparing low cariogenic and low-laxation chewy confections are also provided. 1. A chewy confection composition comprising:(a) a non-cariogenic sweetener comprising erythritol;(b) a doctoring agent comprising at least one of sucromalt, linear inulin, branched inulin, brown rice syrup, reduced sugar glucose syrup, indigestible dextrin, polydextrose, isomaltooligosaccharide, and soluble corn fiber;(c) fat; and(d) a gelling agent,wherein a solids weight ratio of doctoring agent to erythritol is from about 1.3:1 to about 2.5:1.2. The chewy confection composition of wherein the solids weight ratio of doctoring agent to erythritol is from about 1.5:1 to about 2.2:1.3. The chewy confection composition of comprising from about 70 wt. % to about 97 wt. % solids.4. The chewy confection composition of comprising from about 75 wt. % to about 90 wt. % doctoring agent and non-cariogenic sweetener solids.5. (canceled)6. The chewy confection composition of wherein the non-cariogenic sweetener consists essentially of erythritol.7. (canceled)8. The chewy confection composition of wherein the doctoring agent consists essentially of sucromalt.9. The chewy confection composition of wherein the gelling agent comprises starch.10. The chewy confection composition of wherein the gelling agent further comprises gelatin and dextrin.11. The chewy confection composition of wherein the gelling agent comprises gelatin and gum Arabic.12. The chewy confection composition of comprising from about 2 wt. % to about 6 wt. % solids gelling agent.13. The chewy confection composition of comprising about 3 wt. % solids gelling agent.14. The chewy confection composition of ...

IMPROVED EDIBLE INK FORMULATIONS INCLUDING CALCIUM CARBONATE

Alcohol water-based, edible ink formulations comprising scalenohedral calcium carbonate particles are provided. The calcium carbonate particles can act as a white pigment to impart white color properties to the edible ink formulations which provide improved print quality and durability. The edible ink formulations can be printed onto a variety of surfaces, including the surfaces of food products such as confectionery products and snack food products. 1. An edible ink formulation , comprising scalenohedral calcium carbonate particles , and an alcohol and an aqueous solvent , wherein the edible ink formulation , when applied as a film , exhibits a print durability score of less than 70.2. The edible ink formulation of claim 1 , wherein the applied film is a wet film having a thickness of about 60 μm or less.3. The edible ink formulation of claim 1 , wherein the applied film is a dried film having a thickness of about 30 μm or less.4. The edible ink formulation of claim 1 , wherein the calcium carbonate particles are present in an amount of from about 10 wt-% to about 30 wt-%.5. The edible ink formulation of claim 1 , wherein the dried print has print durability score of less than 10.6. The edible ink formulation of claim 5 , wherein the dried print has an overall print rating of greater than 4.7. The edible ink formulation of claim 1 , wherein the alcohol aqueous solvent comprises a high molecular weight alcohol and a low molecular weight alcohol in a ratio of greater than about 1:1.8. The edible ink formulation of claim 1 , further comprising a binder.9. The edible ink formulation of claim 8 , wherein the binder is selected from hydroxypropylmethylcellulose (HPMC) claim 8 , hydroxypropylcellulose (HPC) claim 8 , methylcellulose claim 8 , shellac claim 8 , polyvinylpyrrolidone claim 8 , or sodium carboxymethylcellulose (NaCMC).10. The edible ink formulation of claim 1 , wherein the alcohol comprises one or more C2 to C6 alcohols selected from the group consisting of ...

SUGAR-FREE HARD DRAGEE

The subject matter of the invention is a sugar-free hard dragee consisting of a compressed core and a hard coating completely surrounding the compressed core, wherein the hard dragee is sugar-free. The compressed core contains a mixture of erythritol. D-sorbitol and steviol whereas the hard coating contains a mixture of D-maltitol, erythritol and /steviol. The hard dragees according to the invention surprisingly have a good compatibility in spite off the combination of sugar replacement substances and non-sugar sweeteners. Moreover, the compressed cores of the hard dragees according to the invention have a very good compressibility. 1. A sugar-free hard dragee comprising a compressed core and a hard coating completely surrounding the compressed core , wherein the hard dragee is sugar-free , wherein{'i': 'stevia', 'the compressed core contains as sugar replacement substances and non-sugar sweeteners a mixture of erythritol, isomalt and D-sorbitol and at least one non-sugar sweetener selected from the group consisting of aspartame, acesulfame, sucralose and /steviol, and'}{'i': 'stevia', 'the hard coating contains as sugar replacement substances and non-sugar sweeteners a mixture of D-maltitol, erythritol and at least one non-sugar sweetener selected from the group consisting of aspartame, acesulfame, sucralose and /steviol.'}4. The hard dragee according to claim 1 , wherein the non-sugar sweetener is aspartame.5. The hard dragee according to claim 1 , wherein the compressed core contains no other sugar replacement substances or non-sugar sweeteners.7. The hard dragee according to claim 6 , wherein the sugar replacement substance is present in the amount between 94-97 wt. % claim 6 ,10. The hard dragee according to claim 9 , wherein the auxiliary substance is gum arabic.13. A sugar-free hard dragee comprising a compressed core and a hard coating completely surrounding the compressed core claim 9 , wherein the hard dragee is sugar-free claim 9 ,wherein the compressed ...

PARTIALLY NEUTRALIZED POLYCARBOXYLIC ACIDS FOR ACID-SANDING

A powder acid-sanding composition for confectionery products having partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, and mixtures thereof, and at least one of a sugar and sweetener. The partially neutralized polycarboxylic acid improves the stability in terms of acid migration into the candy and moisture uptake from the environment. Also, a method for acid-sanding of confectionery products using the powder acid-sanding composition, and the products obtained thereby. The obtained acid-sanded confectionery products have an improved shelf life and an immediately felt sour taste being of a constant strength at bringing it in the mouth and digesting it. 2. The composition according to claim 1 , wherein the partially neutralized malic acid is present in an amount in a range of from 3 to 20 wt. %.3. The composition according to claim 1 , wherein the partially neutralized malic acid is present in an amount in a range of from 5 to 12 wt. %.4. The composition according to claim 1 , wherein the partially neutralized malic acid is selected from the group consisting of potassium hydrogen malate claim 1 , sodium hydrogen malate claim 1 , and mixtures thereof.5. The composition according to claim 1 , further comprising lactic acid and/or calcium lactate.6. The composition according to claim 1 , further comprising fumaric acid and/or coated malic acid.8. The composition according to claim 7 , wherein the partially neutralized malic acid is present in an amount in a range of from 3 to 20 wt. %.9. The composition according to claim 7 , wherein the partially neutralized malic acid is present in an amount in a range of from 5 to 12 wt. %.10. The composition according to claim 7 , wherein the partially neutralized malic acid is selected from the group consisting of potassium hydrogen malate claim 7 , sodium hydrogen malate claim 7 , and mixtures thereof.11. The composition according to claim 7 , further comprising lactic acid ...

Alternative Nicotine Carriers for Solid Products

This document provides methods and systems for stabilizing nicotine and incorporating nicotine into one or more oral products. This document also provides oral products. Nicotine can be stabilized by mixing nicotine with a silicon oxide-containing porous solid such that the nicotine absorbs into pores of the porous solid to form a porous solid-nicotine mixture. In some cases, a porous solid-nicotine mixture can be combined with one or more binders and molded into an oral product. 1. A composition comprising nicotine and a silicon oxide-containing porous solid.2. The composition of claim 1 , wherein the porous solid is amorphous.3. The composition of claim 2 , wherein the nicotine is absorbed within pores of the porous solid.4. The composition of claim 1 , wherein the porous solid comprises a material selected from a silica gel claim 1 , a silica-containing polymer claim 1 , an aluminosilicate claim 1 , and combinations thereof.59.-. (canceled)10. The composition of claim 1 , wherein the porous solid has an average pore size of at least 0.5 nm.11. The composition of claim 1 , wherein the porous solid has a Brunauer-Emmett-Teller (BET) surface area of from about 1 m/g to 1200 m/g.12. The composition of claim 1 , wherein the nicotine is selected from free base nicotine and a nicotine salt.13. The composition of claim 1 , further comprising a diluent.14. (canceled)15. The composition of claim 1 , wherein the porous solid has a nicotine absorption capacity or a water absorption capacity of 2 mL per 100 grams to 50 mL per 100 grams.16. A method for stabilizing nicotine claim 1 , comprising mixing nicotine with a silicon oxide-containing porous solid such that the nicotine absorbs into pores of the porous solid to form a porous solid-nicotine mixture.17. The method of claim 16 , wherein the porous solid comprises a material selected from a silica gel claim 16 , a silica-containing polymer claim 16 , an aluminosilicate claim 16 , and combinations thereof.1820.-. (canceled) ...

ENHANCED KAVA EXTRACT, METHOD OF MAKING THE SAME, AND COMPOSITIONS THEREOF

Embodiments herein relate to a human edible or drinkable product comprising an enhanced kava extract, wherein the enhanced kava extract comprises a kava product extracted using a material comprising CO2 and/or ethanol extraction method from a selected part of a kava plant and containing 50% or more of a kavalactone as measured by HPLC, wherein the kava plant is not a wild type kava such that the kava product is safe for human consumption, wherein the composition further comprises an additive comprising a tetrahydrocannabinol extract, a cannabidiol extract, a hemp extract or combinations thereof. In one embodiment, the enhanced kava extract comprises a kava product extracted using a non-organic solvent. 1. A human edible or drinkable product comprising an enhanced kava extract , wherein the enhanced kava extract comprises a kava product consisting of a kava extract that is extracted using a material comprising CO2 and/or ethanol extraction method from a selected part of a kava plant and containing 50% or more of a kavalactone as measured by HPLC , wherein the kava plant is not a wild type kava such that the kava product is safe for human consumption , wherein the human edible or drinkable product further comprises an additive comprising a tetrahydrocannabinol extract , a cannabidiol extract , a hemp extract or combinations thereof , wherein a ration of the enhanced kava extract to the tetrahydrocannabinol extract , the cannabidiol extract or the combinations thereof provides relief from anxiety , lowers a sense of panic and serves as a relaxant to provide calming benefits , to produce a state of calmness , relaxation and well-being , and to provide relief from nausea to a person consuming the human edible or drinkable product.2. The human edible or drinkable product of claim 1 , wherein the additive consists essentially of the tetrahydrocannabinol extract.3. The human edible or drinkable product of claim 1 , wherein the additive consists essentially of the ...

METHOD OF MANUFACTURING A FROZEN CONFECTION WITH LOW SFA COATING AND PRODUCT OBTAINED

The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of −15° C., at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and letting the at least partly coated frozen confection perform a second crystallization event. The invention also relates to a at least partly coated frozen confection obtained by this method of manufacturing. 1. A method of manufacturing a frozen confection comprising:providing a frozen confection to be coated;providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of −15° C.;at least partly coating the frozen confection;letting the coating composition perform a first crystallization event; andstoring the at least partly coated frozen confection at a temperature which will allow a second crystallization event in the coating.2. A method according to claim 1 , wherein the at least partly coated frozen confection is wrapped before the second crystallization step takes place.3. A method according to claim 1 , wherein the solid fat content of the coating composition is between 20 to 50% when the frozen confection is wrapped.4. A method according to claim 1 , wherein the frozen confection is wrapped at room temperature or at a temperature below.5. A method according to claim 1 , wherein claim 1 , the coating composition comprises:10-60 wt %, preferably 20-40% of monounsaturated fatty acid; andless than 10%, preferably less than 5% of polyunsaturated fatty acid, andwherein, the saturated fatty acid comprises between 16-24 C-atoms and the unsaturated fatty acid contains 18 C atoms or more than 18 C atoms.6. A method according to claim 1 , wherein the ...

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. 1. A confectionery composition comprising a fat system , the composition comprising an edible shell having a filling therein and the fat system being present in 5 the filling , wherein the filling has a solid fat content (SFC) of 35 to 65% at 0° C. and 1 to 8% at 30° C.2. The composition of claim 1 , wherein the fat system has a solid fat content 10 (SFC) of 35 to 65% at 0° C. and 1 to 8% at 30° C.3. The composition of claim 1 , wherein the filling comprises triglycerides and therefore has a triglyceride profile.4. The composition of claim 3 , wherein the filling comprises one or more triglycerides from the group comprising PPM claim 3 , PPP claim 3 , MOP claim 3 , PPS claim 3 , POP claim 3 , PLP claim 3 , PPS claim 3 , POS claim 3 , POO claim 3 , PLS claim 3 , PLO claim 3 , PLL claim 3 , SSS claim 3 , SOS claim 3 , SOO claim 3 , SLS+OOO claim 3 , SLO claim 3 , OLO claim 3 , SLL claim 3 , AOS claim 3 , AOO and combinations thereof.5. The composition of claim 3 , wherein the triglyceride profile of the filling comprises 10 to 15% POP claim 3 , 10 to 20% POO claim 3 , 3 to 10% PLO and 3 to 5% PLP.6. The composition of claim 3 , wherein the triglycerides are non-lauric triglycerides.7. The composition of claim 3 , wherein the triglycerides are from palm oil.8. The composition of wherein the filling comprises fatty acids and therefore has a fatty acid profile.9. The composition of claim 8 , wherein the filling comprises one or more fatty acids from the group comprising C4:0 claim 8 , C6:0 claim 8 , C8:0 claim 8 ...

COMPOSITIONS AND METHOD OF USE OF A-TYPE PROCYANIDINS

The invention relates to compositions, such as pharmaceuticals, foods, food additives, or dietary supplements, containing A-type procyanidins, and methods of use thereof, for prophylactic or therapeutic treatment of a human or a veterinary animal to treat or prevent NO-responsive health conditions, treat hypertension, cardiovascular disease, coronary artery disease and/or vascular circulation disorders, prevent or reduce the risk of heart attack, stroke, congestive heart failure and/or kidney failure, or to improve blood flow, for example renal blood flow. The composition may optionally contain an additional NO modulating agent and/or a cardiovascular-protective or therapeutic agent, or may be administered in combination with such an agent. 2. The method of claim 1 , wherein the A-type procyanidin is isolated and purified.3. The method of claim 1 , wherein the A-type procyanidin is A1 dimer.4. The method of claim 3 , wherein the A1 dimer is isolated and purified.5. The method of claim 1 , wherein the A-type procyanidin is A2 dimer.6. The method of claim 5 , wherein the A2 dimer is isolated and purified.7. The method of claim 1 , wherein the A-type procyanidin is A-type trimer.8. The method of claim 7 , wherein the A-type trimer is substantially pure.10. The method of claim 1 , wherein the NO-responsive disease or disorder is hypertension claim 1 , cardiovascular disease claim 1 , coronary artery disease claim 1 , vascular circulation disorders and/or renal disease.11. The method of claim 1 , wherein the subject is at risk of heart attack claim 1 , stroke claim 1 , congestive heart failure claim 1 , and/or kidney failure.12. The method of claim 1 , wherein the subject suffers from high blood pressure in combination with any of the following: diabetes claim 1 , obesity claim 1 , high cholesterol levels and/or smoking.14. The method of claim 1 , wherein the A-type procyanidin is isolated and purified.15. The method of claim 1 , wherein the A-type procyanidin is A1 ...

FILM COATING COMPOSITION AND METHODS OF MAKING AND USING THE SAME

A film coating composition comprising a cellulosic polymer, an opacifying agent, and a fatty acid is disclosed herein. Also disclosed is a film coating composition comprising a cellulosic polymer, an opacifying agent, a plasticizing agent, and a polyol. The disclosed film coating compositions may be mixed with a solvent to produce a film coating suspension. The film coating suspension can be applied to a substrate, such as a nutritional supplement, pharmaceutical, tablet, capsule, softgel, granule, particle, food confectionary form, agricultural seed, and the like to form a film coating on the substrate. Methods of coating a substrate with the film coating suspensions are also provided. 1. A film coating composition comprising a film forming agent , an opacifying agent , and a fatty acid.2. The film coating composition of claim 1 , wherein the film forming agent comprises a cellulosic polymer.3. The film coating composition of claim 2 , wherein the cellulosic polymer comprises a non-ionic cellulosic polymer.4. The film coating composition of claim 3 , wherein the non-ionic cellulosic polymer comprises hydroxypropyl cellulose.5. The film coating composition of claim 1 , wherein the opacifying agent comprises precipitated calcium carbonate.6. (canceled)7. The film coating composition of claim 1 , wherein the fatty acid comprises oleic acid.8. The film coating composition of claim 1 , further comprising a second film forming agent.9. The film coating composition of claim 8 , wherein the second film forming agent comprises an ionic cellulosic polymer.10. The film coating composition of claim 9 , wherein the ionic cellulosic polymer comprises sodium carboxymethylcellulose.11. The film coating composition of claim 8 , wherein the film forming agent and the second film forming agent are present in a ratio of about 3:1 by weight.12. (canceled)13. (canceled)14. A film coating suspension comprising the film coating composition of and a solvent.15. (canceled)16. A substrate ...

NUTRACEUTICAL CONFECTIONARY COMPOSITION CONTAINING CAFFEINE AND L-THEANINE

In general, certain embodiments of the present disclosure provide compositions or mechanisms for oral administration of caffeine via a functional nutraceutical confectionary composition. According to various embodiments, a nutraceutical confectionary composition is provided with a ratio of caffeine to L-theanine ranging from about 1:1 to about 1:2. In some embodiments, the ratio of caffeine to L-theanine is about 2:3. In various embodiments, the nutraceutical confectionary composition may provide caffeine in a range from about 5 mg to about 100 mg per serving. L-theanine may be provided in a range from about 5 mg to about 200 mg per serving. In some embodiments, caffeine may comprise about 0.8% to 10% by weight of the composition; and L-theanine may comprise about 1.2% to 20% by weight of the composition. In certain embodiments, the nutraceutical confectionary composition may comprise a chewing gum. 1. A nutraceutical confectionary composition comprising caffeine and L-theanine in combination with a nutraceutically acceptable carrier , wherein the ratio of caffeine to L-theanine ranges from about 1:1 to about 1:2.2. The composition of claim 1 , wherein the ratio of caffeine to L-theanine ranges from about 3:5 to about 4:5.3. The composition of claim 1 , wherein the ratio of caffeine to L-theanine is about 2:3.4. The composition of claim 1 , wherein caffeine is provided in a range from about 5 mg to about 100 mg per serving and L-theanine is provided in a range from about 5 mg to about 200 mg per serving.5. The composition of claim 1 , comprising about 40 mg to about 60 mg of caffeine per serving and about 40 mg to about 120 mg of L-theanine per serving.6. The composition of claim 1 , wherein caffeine comprises about 0.8% to 10% by weight of the composition; and L-theanine comprises about 1.2% to 20% by weight of the composition.7. The composition of claim 1 , wherein the nutraceutical confectionary composition comprises a chewing gum.8. The composition of claim 7 , ...

NATURAL ACIDIFICATION OF FROZEN DAIRY DESSERTS USING NATURAL PLANT SOURCES

The present invention relates to a frozen confection product comprising natural bean extract as acidifying agent. The present invention also relates to a method of producing a frozen confection product by adding natural bean extracts to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method uses a standard freezing step followed by low temperature freezing. 1. A frozen confection product comprising natural bean extract as an acidifying agent.2. The product according to claim 1 , wherein the natural bean extract is selected from the group consisting of cocoa bean extracts claim 1 , coffee bean extract and combinations thereof.3. The product according to claim 1 , wherein the amount of the natural bean extract is 1-5% by weight.4. The product according to claim 1 , wherein the product is essentially or completely free of any artificial or non-natural emulsifier or stabilizer.5. A method of producing a frozen confection product claim 1 , comprising the steps of:a) providing an ingredient mix comprising one or more proteins;b) adding natural bean extract to the ingredient mix:c) homogenizing the mix;d) pasteurizing the mix; ande) freezing the pasteurized mix to form the frozen confection product.6. The method according to claim 5 , wherein the natural cocoa bean extract is added to lower the pH of the ingredient mix to 5.6-6.4.7. The method according to claim 5 , wherein the mix is pasteurized at a temperature from 75° C. to 95° C. for 30 to 120 seconds.8. The method according to claim 5 , wherein the freezing under step e) is in combination with aerating the mix to an overrun of at least 20%.9. The method according to claim 8 , wherein the mix is aerated to an overrun of 20 to 150%.10. The method according to claim 5 , wherein the natural cocoa bean extract is added to the ingredient mix in an amount of 1-5% by weight.11. The method according to claim 5 , wherein the freezing is made by using a standard continuous industry freezer. ...

WHITE CHOCOLATE WITH ENHANCED PROPERTIES AND METHODS OF MAKING

A white chocolate comprising nonendogenous amounts of isovaleric acid and/or 2-methylbutyric acid is provided. It has now been surprisingly discovered that small amounts of isovaleric acid, i.e., less than 400 ppb, and/or nonendogenous amounts of 2-methyl butyric acid can provide enhanced organoleptic properties to white chocolate, for an extended period of time, thereby enhancing the shelf life of the white chocolate. Methods of providing the white chocolate and providing a white chocolate having an enhanced shelf life are also provided. 1. A white chocolate comprising an added , nonendogenous amount of isovaleric acid less than 400 ppb and/or an added , nonendogenous amount of 2-methyl butyric acid , wherein the white chocolate is organoleptically enhanced.2. The white chocolate of claim 1 , comprising up to about 3000 ppb of nonendogenous 2-methyl butyric acid.3. The white chocolate of claim 2 , comprising up to about 2000 ppb of nonendogenous 2-methyl butyric acid.4. The white chocolate of claim 2 , comprising up to about 1000 ppb of nonendogenous 2-methyl butyric acid.5. The white chocolate of claim 1 , wherein the white chocolate meets the US claim 1 , European claim 1 , Canadian claim 1 , and/or Australian standard of identity for white chocolate.6. The white chocolate of claim 1 , wherein the white chocolate meets the US standard of identity for white chocolate.7. The white chocolate of claim 1 , wherein the white chocolate is a nonstandard of identity white chocolate.8. A method of producing white chocolate comprising adding less than 400 ppb isovaleric acid and/or an amount of 2-methyl butyric acid to the white chocolate during or after the preparation thereof.9. The method of claim 8 , wherein the amount of 2-methyl butyric acid added to the white chocolate is up to about 3000 ppb.10. The method of claim 9 , wherein the amount of 2-methyl butyric acid added to the white chocolate is up to about 2000 ppb.11. The method of claim 10 , wherein the amount of 2 ...

EMULSION AND PROCESS FOR MAKING SAME

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase, and wherein the emulsion has an improved pick-up behaviour. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products. 1. An emulsion of an aqueous phase in a lipid phase , wherein the lipid phase comprises non-fatty cocoa and/or milk solids , and the aqueous phase comprises a sweetener composition and is dispersed throughout the lipid phase in the form of droplets , characterized in that the emulsion has an improved pick-up behaviour.2. The emulsion according to claim 1 , further characterized in that the lipid phase comprises a crystallisation starter.3. The emulsion according to claim 2 , characterized in that the crystallisation starter is chosen from high melting triacylglycerols claim 2 , partial acylglycerols claim 2 , waxes claim 2 , fractionated oils claim 2 , interesterified oils claim 2 , hydrogenated oils and mixtures thereof.4. The emulsion according to claim 1 , characterised in that the lipid phase comprises lipids that have been fractionated and/or interesterified.5. The emulsion according to claim 1 , characterised in that the lipid phase comprises lipids that have been tempered.6. The emulsion according to claim 1 , characterized in that it comprises:a From 10 to 70 wt % of aqueous phase, based on the total weight of the emulsion, a From 30 to 90 wt % of lipid phase, based on the total weight of the emulsion.7. A food product comprising the emulsion of and further food ingredients.8. The food product according to claim 7 , characterized in that the emulsion is present as a coating of and/or as a filling in said food product.9. The food product according to claim 7 , characterized in that it is a frozen food product.10. A process to produce an emulsion of an aqueous phase in a lipid phase with improved pick- ...

PROCESS FOR PRODUCING A CONFECTIONERY PRODUCT

The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass. 1. A process for producing a confectionery product comprising:spraying water and/or a polyol solution from a first spray nozzle onto a surface;spraying a compound mass including cocoa butter replacer or cocoa butter substitute, from a second spray nozzle onto the surface;wherein the water and/or the polyol solution sprayed from the first spray nozzle and the compound mass sprayed from the second spray nozzle mix prior to reaching the surface.2. The process according to claim 1 , wherein the polyol comprises a sugar claim 1 , sorbitol claim 1 , mannitol claim 1 , maltitol claim 1 , erythritol claim 1 , xylitol claim 1 , lactitol claim 1 , or glycerol.3. The process according to claim 1 , wherein spraying the water and/or the polyol solution from the first nozzle and spraying the compound mass from the second nozzle while the water and/or the polyol solution is at a temperature identical to the temperature of the compound mass.4. The process according to claim 3 , wherein the temperature is up to 40° C. when spraying the compound mass.5. The process according to claim 1 , wherein a pressure of a compressed air stream used for spraying the compound mass is from 0.5 bar to 1.5 bar.6. The process according to claim 1 , wherein a pressure of a compressed air stream used for spraying the water and/or the polyol solution is about 0.5 bar.7. A confectionery product obtainable by a process according to .8. The process according to claim 1 , wherein the surface is a tray.9. The process according to claim 1 , wherein the surface is a confectionery ...

CONFECTIONERY FOR ORAL CARE APPLICATIONS

The present invention is directed to a confectionery capable of imparting oral care benefits to an end-user, the confectionery containing: a first sweetener; an optional second sweetener, a flavorant and optionally a functional active ingredient for promoting tooth mineralization, wherein the confectionery is substantially sugar-free. The present invention is also directed to a method of imparting oral care benefits to a consumer involving inserting the above-described confectionery into a consumer's mouth and allowing the confectionery to dissolve in the consumer's mouth over a prolonged period of time. 1. A confectionery comprising:a first area comprising a first sugar alcohol; anda second area distinct from the first area, the second area comprising a second sugar alcohol and at least one flavorant;wherein each of the first and second sugar alcohols has a dissolution rate in saliva at normal human body temperature, andwherein the first sugar alcohol dissolution rate is greater than the second sugar alcohol dissolution rate,and wherein the confectionery provides oral care benefits to an end user, the oral care benefits including at least one of increased salivary flow, dispersion of oral biofilms, remineralization of tooth enamel, and reduced demineralization of tooth enamel.2. The confectionery of wherein the first sugar alcohol is selected from the group consisting of xylitol and erythritol claim 1 , and comprises 60 percent to 100 percent by weight of the first area.3. The confectionery of wherein the first area is partially crystallized claim 1 , and wherein the first area has a moisture content of less than 1 percent by weight claim 1 , based on the total weight of the first area.4. The confectionery of wherein the second sugar alcohol is Isomalt; wherein the Isomalt comprises 80 to 95 percent by weight of the second area.5. The confectionery of wherein the flavorant comprises up to 10 percent by weight of the second area.6. The confectionary of wherein the ...

FREEZING FRUIT AND VEGETABLE JUICE

A method of freezing juice includes dispensing a predefined amount of the juice into a container, contacting at least one surface of the container with a mass of cooling agent, having a temperature below −78° C., to cool the juice to a cooled juice temperature between −68° C. and −78° C. The container is configured to, in a first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to 0° C. at a rate of between 1° C. and 2° C. per minute, and in a second cooling stage following the first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to the cooled juice temperature, at a rate of between 1° C. and 2° C. per minute. The temperature of the juice is then maintained between −68° C. and −86° C. 1. A method of freezing a juice , the method comprising:dispensing a predefined amount of the juice into a container; wherein the container is configured to:', 'in a first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to 0° C. at a rate of between 1° C. and 2° C. per minute, and', 'in a second cooling stage following the first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to the cooled juice temperature, at a rate of between 1° C. and 2° C. per minute; and, 'contacting at least one surface of the container with juice with a mass of cooling agent, having a temperature below −78° C., to cool the juice to a cooled juice temperature between −68° C. and −78° C.,'}maintaining the temperature of the juice at between −68° C. and −86° C.2. The method of claim 1 , wherein the first cooling stage comprises reducing the temperature of the juice at a rate of between 1.2° C. and 1.5° C. per minute.3. The method of claim 1 , wherein the second cooling stage comprises reducing the temperature of the juice at a rate of between 1.2° C. and 1.5° C. per ...

Chocolate with buckwheat tea seeds and cooking method thereof

The present technical solution refers to food and confectionary industry. In particular, it refers to the method for cooking chocolate with processed buckwheat tea seeds based on original compositions and handcraft technology of production. 2. Dark chocolate of claim 1 , wherein cane sugar is unrefined.3. Dark chocolate of claim 1 , wherein cocoa butter is unrefined.5. Milk chocolate of claim 4 , wherein cocoa butter is unrefined.6. Milk chocolate of claim 4 , wherein cane sugar is unrefined.8. White chocolate of claim 7 , wherein cocoa butter is unrefined.9. White chocolate of claim 7 , wherein cane sugar is unrefined.11. White chocolate of claim 10 , wherein cocoa butter is unrefined.12. White chocolate of claim 10 , wherein coconut sugar is unrefined.13. A method for cooking dark chocolate with processed buckwheat tea seeds claim 10 , comprising the following steps:manually sorting cacao beans, filtering out those unfit for further processing;roasting the selected cacao beans in a roasting machine at temperature not exceeding 143° C.;separating the roasted cacao beans by grinding them in a grinder machine at least twice until their shells are mostly removed;melting 5,000 g of cocoa butter, pouring it into a cocoa melnageur and starting rotation, wherein roller pressure cannot exceed 1 atm;gradually adding 5,100 g of processed buckwheat tea seeds into the cocoa butter, all the while increasing the melangeur roller pressure up to 2 atm;in 2 hours, gradually adding 8,400 g of cocoa solids;in 2 hours, pouring in the remaining 10,420 g of cocoa butter and adding 16,200 g of cane sugar;preserving the pressure and temperature levels, wherein the pressure is 2 atm and the temperature cannot exceed 65° C.;in 48 hours since the chocolate-making process has been started, when chocolate particles are 30 μm in size, lifting the melangeur rollers and adding 90 g of sunflower lecithin;in an hour, straining the chocolate through a fine sieve;tempering the resulting chocolate ...

COMPOSITIONS AND METHOD OF USE OF A-TYPE PROCYANIDINS

The invention relates to compositions, such as pharmaceuticals, foods, food additives, or dietary supplements, containing A-type procyanidins, and methods of use thereof, for prophylactic or therapeutic treatment of a human or a veterinary animal to treat or prevent NO-responsive health conditions, treat hypertension, cardiovascular disease, coronary artery disease and/or vascular circulation disorders, prevent or reduce the risk of heart attack, stroke, congestive heart failure and/or kidney failure, or to improve blood flow, for example renal blood flow. The composition may optionally contain an additional NO modulating agent and/or a cardiovascular-protective or therapeutic agent, or may be administered in combination with such an agent. 2. The method of claim 1 , wherein the A-type procyanidin is isolated and purified.3. The method of claim 1 , wherein the A-type procyanidin is A1 dimer.4. The method of claim 3 , wherein the A1 dimer is isolated and purified.5. The method of claim 1 , wherein the A-type procyanidin is A2 dimer.6. The method of claim 5 , wherein the A2 dimer is isolated and purified.7. The method of claim 1 , wherein the A-type procyanidin is A-type trimer.8. The method of claim 7 , wherein the A-type trimer is substantially pure.10. The method of claim 1 , wherein the NO-responsive disease or disorder is hypertension claim 1 , cardiovascular disease claim 1 , coronary artery disease claim 1 , vascular circulation disorders and/or renal disease.11. The method of claim 1 , wherein the subject is at risk of heart attack claim 1 , stroke claim 1 , congestive heart failure claim 1 , and/or kidney failure.12. The method of claim 1 , wherein the subject suffers from high blood pressure in combination with any of the following: diabetes claim 1 , obesity claim 1 , high cholesterol levels and/or smoking.14. The method of claim 1 , wherein the A-type procyanidin is isolated and purified.15. The method of claim 1 , wherein the A-type procyanidin is A1 ...

LOW SATURATED FAT BLEND FOR USE FOR MOISTURE BARRIER COATING IN FROZEN CONFECTION

The present invention relates to a barrier coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 40-60 wt. % of a fat or fat blend, preferably 45-55 wt. %, said fat or fat blend comprising the following fatty acids: 45<=C16:0<=55 wt. %, 4<=C18:0<=10 wt. %, 30<=C18:1<=39 wt. %, 3<=C18:2<=7 wt. % linoleic acid, and said fat blend comprising a solid fat profile comprising: 75%<=N 0<=95%; 60%<=N 10<=90%; 30%<=N 20<=60%; 18%<=N 25<=35%; 0%<=N 30<=12%; and 0%<=N 35<=5%, and said barrier coating having yield stress of 0.90 to 1.65 Pa. The invention also relates to the use of such a fat or fat blend for barrier coatings, a method of preparing the coating composition and a wafer at least partly coated with the barrier coating. 1. A barrier coating composition for coating frozen confection , comprising , expressed in weight % based on the total weight of the coating ,40-60 wt. % of a fat or fat blend, the fat blend comprising the following fatty acids:45<=C16:0<=55 wt. % (palmitic acid)4<=C18:0<=10 wt. % (stearic acid)30<=C18:1<=39 wt. % (oleic acid)3<=C18:2<=7 wt. % (linoleic acid)and the fat blend comprising a solid fat profile comprising:75%<=N 0<=95%;60%<=N 10<=90%;30%<=N 20<=60%;18%<=N 25<=35%;0%<=N 30<=12%; and0%<=N 35<=5%, andthe barrier coating having yield stress of 0.90 to 1.65 Pa.2. A barrier coating composition according to claim 1 , wherein the fat blend further comprises the following triglyceride composition:0-1 wt. % LLL;0-1 wt. % OLL;0-2 wt. % PLL;0-2 wt. % OOL;0-7 wt. % POL;0-15 wt. % PPL;0-4 wt. % OOO;8-17 wt. % POO+SOL;45-58 wt. % PPO;0-4 wt. % PPP;0-4 wt. % SOO;0-15 wt. % PSO; and0-2 wt. % PPS.3. A coating composition according to claim 1 , wherein the triglyceride composition comprises 10 to 15 wt. % POO+SOL and 48 to 55 wt. %. PPO.4. A coating composition according to claim 1 , comprising:18 to 60 wt. % of sugar;0 to 25 wt. % cocoa powder; and0 to 30 wt. % of dairy ingredients.5. A ...

Fiber-Containing Carbohydrate Composition

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers. 1. A process for making a slowly-digestible or digestion-resistant carbohydrate composition , the process comprisingproviding an aqueous feed composition that comprises a monosaccharide and at least one linear saccharide oligomer, the aqueous feed composition including at least 70% by weight on a dry solids basis of monosaccharides and oligosaccharides, the monosaccharide and linear saccharide oligomer being provided by a starch hydrolyzate; andreacting the aqueous feed composition at a solids concentration of at least 90% by weight in the presence of at least one acid catalyst that accelerates the rate of cleavage or formation of glucosyl bonds at a pH of no more than 4 and a temperature of at least about 149° C. for a time in the range of 0.1-15 minutes sufficient to produce a product saccharide composition in which the ...

EMULSION AND PROCESS FOR MAKING SAME

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion, said process comprising adding the lipid phase in two steps. 1. An emulsion of an aqueous phase in a lipid phase , comprising:a. an aqueous phase dispersed in the form of droplets throughout a lipid phase, wherein the lipid in the lipid phase is crystalline; whereinb. the emulsion comprises an emulsifier;c. the lipid phase comprises non-fatty cocoa solids and/or non-fatty milk solids, andd. the emulsion has a temperature of 8° C. or lower.2. The emulsion of claim 1 , characterized in that the aqueous phase comprises a sweetener.3. The emulsion of claim 1 , further characterized in that the lipid phase comprises cocoa butter and/or cocoa butter alternatives.4. The emulsion of claim 1 , characterized in that it comprises:a. From 10 to 70 wt % of aqueous phase, based on the total weight of the emulsion,b. From 35 to 90 wt % of lipid phase, based on the total weight of the emulsion.5. The emulsion of characterized in that it has a hardness of 500 g or higher.6. A food product comprising the emulsion of and further food ingredients.7. The food product of claim 6 , characterized in that the emulsion is present as a coating of said food product and/or as a filling in said food product.8. The food product of claim 6 , characterized in that it is a frozen food product.9. The food product of claim 8 , characterized in that the food product is an ice cream product claim 8 , preferably an ice cream on a stick.10. A process to produce an emulsion of an aqueous phase in a lipid phase claim 8 , comprising the steps of:a. providing a lipid phase and an aqueous phase,b. emulsifying the aqueous phase with part of the lipid phase to obtain a pre-emulsion of the aqueous phase in said part of the lipid phase,c. optionally cooling the ...

SHAKE PRODUCT BLENDING PROCESS

An apparatus for dispensing a frozen confection includes a mixing chamber within which an ice cream and at least one flavored concentrate are mixed. A valve assembly is operable to control a flow of the mixture of ice cream into the mixing chamber. A pump provides said at least one flavored concentrate to the mixing chamber. A dispensing nozzle is arranged in fluid communication with the mixing chamber. The dispensing nozzle has a flow channel through which a mixture of the ice cream and at least one flavored concentrate is dispensed. The flow channel has a first diameter adjacent an inlet end of the dispensing nozzle and a second diameter adjacent an outlet end of the dispensing nozzle. The second diameter is greater than the first diameter. 1. An apparatus for dispensing a frozen confection comprising:a mixing chamber within which an ice cream and at least one flavored concentrate are mixed;a valve assembly operable to control a flow of said mixture of said ice cream into said mixing chamber;a pump for providing said at least one flavored concentrate to said mixing chamber; anda dispensing nozzle arranged in fluid communication with said mixing chamber, said dispensing nozzle having a flow channel through which a mixture of said ice cream and said at least one flavored concentrate is dispensed, said flow channel having a first diameter adjacent an inlet end of said dispensing nozzle and a second diameter adjacent an outlet end of said dispensing nozzle, said second diameter being greater than said first diameter.2. The apparatus of claim 1 , wherein said dispensing nozzle has an extended length such that said flow of said mixture of said ice cream and said at least one flavored concentrate through said flow channel is laminar.3. The apparatus of claim 1 , wherein said pump is operable to vary a rate at which said flavored concentrate is provided to said mixing chamber.4. The apparatus of claim 1 , wherein said pump is operable to vary said rate at which said ...

Fiber-Containing Carbohydrate Composition

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers. 1. A process for making a slowly-digestible or digestion-resistant carbohydrate composition , the process comprisingproviding an aqueous feed composition that comprises dextrose and at least one linear dextrose oligomer, the aqueous feed composition including at least 70% by weight on a dry solids basis of dextrose and dextrose oligomers, the aqueous feed composition having a dextrose equivalence of 26-95; andreacting the aqueous feed composition at a total solids concentration of at least about 90% by weight in the presence of at least one acid catalyst that accelerates the rate of cleavage or formation of glucosyl bonds at a pH of no more than 4 and a temperature of at least about 149° C. for a time of 0.1-15 minutes to produce a product composition in which the concentration of non-linear saccharide oligomers is at least twice as ...

Lactose-Free Ice Cream

Lactose-free ice cream compositions, and methods for making lactose-free ice cream, are provided herein. 2. The lactose-free premium ice cream of claim 1 , wherein the ice cream comprises about 10% to about 21% milk fat by weight.3. The lactose-free premium ice cream of claim 1 , wherein the ice cream comprises about 13% to about 21% milk fat by weight.4. The lactose-free premium ice cream of claim 1 , wherein the ice cream comprises about 4% to about 6% MSNF by weight.5. The lactose-free premium ice cream of claim 1 , wherein the ice cream comprises about 13% to about 18% sucrose solids by weight.6. The lactose-free premium ice cream of claim 1 , wherein the ice cream comprises about 3.5% to about 5.5% egg yolk solids by weight.7. The lactose-free premium ice cream of claim 1 , wherein the ice cream comprises about 4% to about 5% egg yolk solids by weight.8. The lactose-free premium ice cream of claim 1 , wherein the ice cream comprises about 35% to about 45% total solids by weight.9. The lactose-free premium ice cream of claim 1 , wherein the ice cream comprises about 35% to about 41% total solids by weight.10. The lactose-free premium ice cream of claim 1 , wherein the ice cream comprises:about 13% to about 21% milk fat by weight,about 4% to about 6% MSNF by weight,about 13% to about 18% sucrose solids by weight,about 3.5% to about 5.5% egg yolk solids by weight, andabout 35% to about 50% total solids by weight.11. The lactose-free premium ice cream of claim 1 , further comprising a flavoring.12. A method of making a lactose-free premium ice cream claim 1 , comprising:generating an ice cream base mix by combining one or more dairy liquids with egg yolks, sugar, salt, and lactase, under conditions sufficient to break down at least 99.5% of the lactose in the one or more dairy liquids;pasteurizing the ice cream base mix;optionally homogenizing the pasteurized ice cream base mix;optionally adding one or more flavorings to the ice cream base mix; andprocessing the ...

LOW SATURATED FAT DIPPING COATING FOR FROZEN CONFECTION

The invention relates to a dipping or enrobing coating composition for coating frozen confection, comprising, expressed in weight % based on the total weight of the coating, 1. A dipping or enrobing coating composition for coating frozen confection , comprising , expressed in weight % based on the total weight of the coating ,30-75 wt. % of a single fat, the fat comprising the following fatty acids:45≤C16:0≤52 wt. % (palmitic acid)4≤C18:0≤8 wt. % (stearic acid)30≤C18:1≤40 wt. % (oleic acid); and5≤C18:2≤10 wt. % (linoleic acid)and the fat comprising a solid fat profile comprising:85%≤N 0≤95%;75%≤N 10≤90%;40%≤N 20≤60%;18%≤N 25≤35%;0%≤N 30≤10%; and0% Подробнее

METHOD FOR PRODUCING CHOCOLATE COMPOSITION, A CHOCOLATE PRODUCT AND A CHOCOLATE COMPOSITION

A method for producing a chocolate composition having dry cocoa solids content of 55% or less by weight. The method includes a first step of providing a first mixture comprising dry non-fat cocoa solids component and plant-based component, a second step of grinding the first mixture and a third step of adding a fat component and a sweetener component to the first mixture for providing the chocolate composition. 118.-. (canceled)19. A method for producing a chocolate composition having dry cocoa solids content of 55% or less by weight , wherein the method comprises:a first step of providing a first mixture comprising a dry non-fat cocoa solids component and a plant-based component;a second step of grinding the first mixture; anda third step of adding a fat component and a sweetener component to the first mixture for providing the chocolate composition.20. The method according to claim 19 , wherein the first step comprises:coarse grinding the dry non-fat cocoa solids component; andproviding the first mixture comprising the coarse grinded dry non-fat cocoa solids component and the plant-based component; orcoarse grinding the dry non-fat cocoa solids component;coarse grinding the plant-based component; andproviding the first mixture comprising the coarse grinded dry non-fat cocoa solids component and the coarse grinded plant-based component; orproviding the first mixture comprising dry non-fat cocoa solids component and plant-based component; andcoarse grinding the first mixture such that the dry non-fat cocoa solids component and plant-based component are coarse grinded together for providing a coarse grinded first mixture comprising the coarse grinded dry non-fat cocoa solids component and the coarse grinded plant-based component.21. The method according to claim 19 , wherein the second step comprises:fine grinding the first mixture for providing a fine grinded first mixture; orfine grinding the first mixture comprising the coarse grinded dry non-fat cocoa solids ...

Continuous coating of chewing gum products

A continuous coating process 30 for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34′ in which heated air 52 is circulated and a coating solution 50 is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Agent for sustaining concentration and attentiveness and food and drink containing the agent

The present invention provides an agent for enhancing concentration and attention and also for maintaining concentration and attention over a longer time and more constantly. The invention also provides a drink and a food comprising the agent.

Aqueous foams, food products and a method of producing same

The present invention describes an aqueous foam comprising water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent shelf-stable foamed food product comprising this aqueous foam. The indulgent shelf-stable foamed food products of the invention have an improved foamed and modular product texture.

Confectionery with a high milk protein content, high milk solids and a low degree of denaturation of the whey proteins and process for their production

The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no lactose crystals which may be detected by the consumer, the milk protein content is 6 to 20 wt. %, the fat-free milk dry mass is in the range of 16 to 55 wt. % and the denaturation level of the milk protein is </= 20 %.

Aqueous shellac coating agent and production process therefor, and coated food and production process therefor, coated drug and production process therefor, glazing composition for oil-based confectionary, glazing process, and glazed oil-based confectionary using same

There are provided an aqueous shellac coating agent comprising shellac, a basic amino acid and/or a basic phosphate, as well as a production process therefor; a coated food and a coated drug that have been coated with such a coating agent; a glazing composition for oil-based confectionary which is in a liquid form and comprises an aqueous shellac solution (A) containing shellac, a basic amino acid and/or a basic phosphate dissolved in water, a thickener (B), and/or a sugar (C); a process for glazing oil-based confectionary in which this glazing composition is applied to oil-based confectionary to be glazed, thereby generating a glaze; and glazed oil-based confectionary produced using this process for glazing oil-based confectionary.

Stable emulsified compositions and foods containing the same

The present invention provides a stable emulsified composition which includes an active ingredient which is at least one selected from the group consisting of docosahexaenoic acid, eicosapentaenoic acid and a derivative thereof, or a natural oil containing the above; an emulsifier in an amount sufficient to emulsify at least the active ingredient; an antioxidant; and a hydrophilic medium. The emulsifier is a polyglycerin fatty acid ester having HLB of 10 or more and 12 to 20 carbon atoms in the fatty acid alone or a combination of the polyglycerin fatty acid ester and a sucrose fatty acid ester having 12 to 20 carbon atoms in the fatty acid and/or a lecithin, and the hydrophilic medium is a polyalcohol or a water-containing polyalcohol, and a food containing the same.

Edible product with masked bitter, sour and/or astringent taste

The present invention relates to edible products with masked bitter, sour and/or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25% by weight plant sterol ester, wherein the amount of sweetening agent is reduced as compared to a regular product.

Edible product

Processo para melhorar um produto alimentìcio, amido modificado, e, produto alimentìcio

"PROCESSO PARA MELHORAR UM PRODUTO ALIMENTìCIO, AMIDO MODIFICADO, E, PRODUTO ALIMENTìCIO"<D> A invenção refere-se a amido usado na indústria de alimentos. A invenção fornece amido modificado e derivados obtidos partindo do dito amido em produto alimentício, um processo para fornecer estabilidade a sal a produto alimentício que compreende o uso de tal amido modificado ou derivados obtidos partindo do dito amido e produto alimentício que compreende o dito amido modificado ou derivados obtidos partindo do dito amido.

Method of deflavoring soy-derived materials

product with frozen dessert and sweet, crunchy and brittle topping

The present application relates to a glassy matrix topping comprising a glassy matrix comprising (a) embedded crystalline sucrose in an amount of about 20 to about 60 weight percent based on the weight of the glassy matrix; and (b) a glassy phase in an amount of about 40 to about 80 weight percent based on the weight of the glassy matrix, the glassy phase comprising sucrose, a polysaccharide having an average degree of polymerization of about 2 to about 4, or a mixture thereof, wherein the glassy matrix topping has a thickness of about 1 to about 3 mm and a glassy matrix topping comprising (a) a glassy matrix comprising a glassy phase comprising sucrose, a polysaccharide having an average degree of polymerization of about 2 to about 4, or a mixture thereof; and (b) a glassy matrix coating covering at least one surface of the glassy matrix, wherein the glassy matrix topping has a thickness of about 1 to 3 mm.

Continuous drum-coating of gum products

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34' in which heated air 52 is circulated and a coating agent 50 is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Direct compression vehicle

Process for preparing beads as food additive

Beads as food additive consisting of a matrix of a reticulated multivalent cation containing acid polysaccharide and at least one water soluble and/or volatile liquid or solid active ingredient filling at least partly the voids built by the acid polysaccharide are prepared by a process comprising the steps of forming a system consisting of a dispersion or emulsion of a water immiscible material in an aqueous solution of an acid polysaccharide, especially in the form of an alkali metal salt, an emulsifier and, optionally, one or more other water soluble or water dispersible substances; forming of discrete droplets of said system; converting said droplets to water-insoluble gel beads by introducing said droplets in an aqueous or alcoholic solution containing multivalent cations, thereby building a suspension of gel beads; isolating said gel beads from said suspension; optionally, drying the isolated beads, and loading the isolated beads with at least one active ingredient. The active ingredient is at least one compound of the group consisting of flavors, fragrances, vitamins or coloring materials.

Proceso de recubrimiento particulado.

La presente invención se relaciona a un recubrimiento de confitería o composiciones de goma de mascar, productos que contienen los mismos y sus métodos de preparación. Más específicamente, las composiciones de recubrimiento de la presente invención pueden incluir una mezcla ácida. En algunas modalidades, las composiciones de recubrimiento pueden estar en forma particulada.

Method for applying sugarless coating to chewing gum and confections

An improved method for applying a sugarless coating containing sorbitol to chewing gum pieces and confections by using a single coating syrup containing sorbitol and/or other non-sugar sweetener, an adhesion or binder component, such as gum arabic, a filler-anti-stick component, such as calcium carbonate, and a dispersing agent, such as titanium dioxide.

Sugarfree hard coatings and a method for obtaining them

High speed coating of gum cores

A system and process for coating pieces or cores of confectionery material, such as chewing gum, with a sugar-based coating or a sugarless-based coating. The solid content of the sugar or sugarless material in the syrup solution is increased, thus reducing the water content and allowing the successive coating layers to be dried more quickly. The syrup solution is maintained at an elevated temperature in order to prevent the syrup solids from precipitating or crystallizing out of solution.

Shellac-based film coatings containing pearlescent pigments and edible articles coated therewith

Foods and confections having a pearlescent outer coating and enhanced visual appeal are disclosed. In certain preferred aspects, the shellac-based coatings include from about 10 to about 73% by weight of an edible shellac-based vehicle, from about 5 to about 75% by weight of a denatured alcohol, from about 2 to about 30% by weight of a pearlescent pigment, from about 0.5 to about 10% by weight of a surfactant and from about 0.5 to about 6.0% by weight of a cellulosic polymer.

Continuous coating of gum materials

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Continuous coatings of gum products

A continuous coating process 30 for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34 ′ in which heated air 52 is circulated and a coating solution 50 is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Continuous coating of chewing gum materials

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Continuous coating of gum materials

A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.