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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 12038. Отображено 100.
17-12-2019 дата публикации

Кондитерское изделие в оболочке

Номер: RU0000194626U1
Автор: Екатерина Александровна Шестернина
Принадлежит: Екатерина Александровна Шестернина

Полезная модель относится к пищевой промышленности, в частности к кондитерским изделиям с наполнителем, в качестве которого используются конфетные массы, и может быть использована для изготовления кондитерских изделий с расширенным ассортиментом.Технический результат, заявленный полезной моделью, заключается в улучшении органолептических характеристик и разнообразии вкусовой гаммы, упрощении технологии изготовления, расширении ассортимента, а также предотвращении потери влаги кондитерским изделием, снижении скорости окисления конфетной массы наполнителя, увеличении сроков годности кондитерского изделия.Достигается технический результат тем, что в кондитерском изделии в оболочке, выполненном из соединенных при помощи оболочки самостоятельных кондитерских изделий, выполненных из помещенного в оболочку наполнителя в виде кондитерской массы, оболочка выполнена съедобной, кондитерское изделие содержит не менее двух самостоятельных кондитерских изделий, отделенных друг от друга откручиванием оболочки, при этом хвосты оболочки на краях связки, образованной самостоятельными кондитерскими изделиями, герметично закрыты. Дополнительно в кондитерском изделии в оболочке оболочка выполнена трубообразной формы, при этом оболочка может быть выполнена из коллагена или целлюлозы, а толщина съедобной оболочки выбирается исходя из необходимости снижения вероятности разрыва оболочки самостоятельного кондитерского изделия с учетом силы давления на единицу площади оболочки помещенного в нее наполнителя и прочностных характеристик материала оболочки. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 194 626 U1 (51) МПК A23G 3/34 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (52) СПК A23G 3/34 (2019.08) (21)(22) Заявка: 2019130678, 30.09.2019 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): Шестернина Екатерина Александровна (RU) Дата регистрации: 17.12.2019 Приоритет(ы): (22) Дата подачи заявки: 30.09.2019 (45) ...

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Номер записи: 1
17-03-2021 дата публикации

Зефирные шахматы

Номер: RU0000202997U1
Автор: Владимир Васильевич Галайко, Лилия Владимировна Шипулина
Принадлежит: Владимир Васильевич Галайко, Лилия Владимировна Шипулина

Область техники, к которой относится полезная модель - пищевая промышленность, а конкретно к производству кондитерских изделий, в частности к производству зефира.Зефирные шахматы, содержащие коробку с игровым шахматным полем и шахматные фигуры, причем половину фигур исполняют из светлого зефира, а другую - из темного, шахматное игровое поле выполняют из светлых и темных клеток зефира, получаемых добавлением пудры бамбукового угля.Техническим результатом является повышение ассортимента кондитерской продукции с меньшим нанесением вреда для здоровья в процессе чаепития за шахматной доской. 3 ил. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 202 997 U1 (51) МПК A23G 3/34 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (52) СПК A23G 3/34 (2021.02) (21)(22) Заявка: 2020141153, 14.12.2020 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): Галайко Владимир Васильевич (RU), Шипулина Лилия Владимировна (RU) Дата регистрации: 17.03.2021 (56) Список документов, цитированных в отчете о поиске: RU 18129 U1, 27.06.2001. RU 19716 U1, 10.10.2001. RU 2647130 C2, 14.03.2018. KZ 19143 C2, 14.03.2008. (45) Опубликовано: 17.03.2021 Бюл. № 8 2 0 2 9 9 7 R U (54) Зефирные шахматы (57) Реферат: Область техники, к которой относится полезная модель - пищевая промышленность, а конкретно к производству кондитерских изделий, в частности к производству зефира. Зефирные шахматы, содержащие коробку с игровым шахматным полем и шахматные фигуры, причем половину фигур исполняют из светлого зефира, а другую - из темного, шахматное игровое Стр.: 1 поле выполняют из светлых и темных клеток зефира, получаемых добавлением пудры бамбукового угля. Техническим результатом является повышение ассортимента кондитерской продукции с меньшим нанесением вреда для здоровья в процессе чаепития за шахматной доской. 3 ил. U 1 U 1 Адрес для переписки: 660025, Красноярский кр., г. Красноярск, ул. Вавилова, 25-б, кв. 5, Галайко В.В. 2 0 2 9 9 7 ...

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Номер записи: 2
08-03-2012 дата публикации

Chocolate composition

Номер: US20120058228A1
Автор: Andrew Wales, Anthony James Brown, Christopher Chilton, K. Sriram, Philip John Winder, Shantanu Samant
Принадлежит: Cadbury UK Ltd

A chocolate composition and a process for the manufacture of a chocolate composition. The chocolate composition comprises cocoa butter substitute/cocoa butter equivalent in combination with whey. In particular, the composition comprises 40-70 wt % sweetener, 25-30 wt % cocoa butter substitute (CBS) and/or cocoa butter equivalent (CBE), 4-10 wt % non-fat cocoa solids, milk solids and from 0-2 wt % cocoa butter, wherein at least 80 wt % of the milk solids are constituted by whey.

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Номер записи: 3
17-05-2012 дата публикации

Allergen-free compositions

Номер: US20120121758A1
Автор: Laura Lane Becker
Принадлежит: Individual

The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.

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Номер записи: 4
24-05-2012 дата публикации

Novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids and their uses as cooling compounds

Номер: US20120129827A1
Автор: Arkadiusz Kazimierski
Принадлежит: International Flavors and Fragrances Inc

The present invention relates to novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids represented by Formula I: wherein n is an integer of 1 or 2; R 1 , R 2 , R 3 , and R 4 are each independently selected from the group consisting of hydrogen and methyl; X is selected from the group consisting of oxygen and nitrogen; and R 5 is hydrogen or a C 1 -C 7 linear or branched acyclic hydrocarbon group, or R 5 together with X form a 3- to 8-membered heterocyclic hydrocarbon group, and their uses as cooling compounds.

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Номер записи: 5
24-05-2012 дата публикации

Tingling and salivating compositions

Номер: US20120129953A1
Автор: Anh Le, Catherine Maurel
Принадлежит: FIRMENICH SA

A sensate composition comprises a salivating component, a tingling component and a flavor, the salivating component being formed of at least a mixture of citric, malic and succinic acid, or of their salts, and the tingling component being formed of an ingredient selected from the group consisting of Jambu oleoresin, spilanthol, any extract containing either or both, and their mixtures. The sensate composition allows the preparation of consumer products having improved salivating properties.

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Номер записи: 6
27-09-2012 дата публикации

Confectionery product containing active ingredients

Номер: US20120244258A1
Автор: Stephanie Von Niessen
Принадлежит: FUNFOODS KS

A nutritional product includes a shell and a core that is at least partially covered by the shell. The shell contains a fat-and-carbohydrate mixture. The core has a gel-like consistency. Based on a total weight of the core, the core includes: a) a protein component of 0.5 to 10 wt-%; b) a carbohydrate component of 65 to 82 wt-% in the form of a crystalline and a non-crystalline carbohydrate phase; and c) water from 10 to 30 wt-%.

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Номер записи: 7
27-12-2012 дата публикации

Large glassy beads

Номер: US20120328732A1
Автор: Pierre-Etienne Bouquerand
Принадлежит: FIRMENICH SA

The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.

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Номер записи: 8
27-12-2012 дата публикации

Confectionery products containing erythritol

Номер: US20120328756A1
Автор: An Amanda Jules Heylen, Ronny Leontina Marcel Vercauteren
Принадлежит: Cargill Inc

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.

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Номер записи: 9
21-02-2013 дата публикации

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

Номер: US20130045313A1
Автор: Donna Henry, George E. Steele
Принадлежит: Remington Direct LP

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.

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Номер записи: 10
21-03-2013 дата публикации

Breath freshening confectionery products and methods of making and using same

Номер: US20130071454A1
Автор: Barbara Z. Stawski, Gordon N. McGrew, James C. Clark, Michael S. Haas, Miguel Perez, Philip M. Soukup, Thomas M. Mindak
Принадлежит: Wm Wrigley Jr Co

A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface of a tongue within the oral cavity. In preferred embodiments the first side is smooth, and may be domed shaped and generally fit the roof of the mouth. The abrasive surface may be provided by 1) a formed, uneven surface, 2) by including abrasive particles in the composition making up the second surface, or 3) a combination of a formed, uneven surface and abrasive particles. The confectionery product is preferably a hard confectionery, but may also be a chewing gum product. A preferred confectionery product comprises a second side with a width and a length, the smallest of which is at least 1.6 times the product thickness. Preferred pressed tablets are made from a compressible composition and have at least one abrasive surface suitable for cleaning the surface of a human tongue in an oral cavity and have a hardness of between about 18 Kp and about 35 Kp.

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Номер записи: 11
04-04-2013 дата публикации

Low Calorie Composite Sweetener As Sugar Alternative And Methods For Producing The Same

Номер: US20130084317A1
Автор: Avetik Markosyan, Siddhartha Purkayastha
Принадлежит: PureCircle Sdn Bhd

The invention provides a process for producing a low calorie composite sweetener as a sugar alternative. The invention further provides a low calorie composite sweetener that can be used in many products. The low calorie composite sweetener is useful as non-caloric sweeteners in edible and chewable compositions such as any beverages, confectionaries, bakeries, cookies, chewing gums, and alike.

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Номер записи: 12
25-04-2013 дата публикации

HARD AND CRUNCHY CONFECTIONARY COATING

Номер: US20130101706A1
Автор: Barkalow David G., Haseleu Andrea, Orr Ulesses, Soto Miguel A.
Принадлежит:

A confectionary product has a confectionery center coated with a hard and crunchy confectionary coating formed from rapid crystallizing saccharide, a viscosity increasing agent, and a film forming agent. 129-. (canceled)1. A confectionary product comprising a confectionery center coated with a confectionary coating formed from a rapid crystallizing saccharide , a viscosity increasing agent , and a film forming agent.2. A confectionary product of in which the rapid crystallizing agent is erythritol.3. A confectionary product of in which the viscosity increasing agent is inulin.4. A confectionary product of in which the film forming agent is gum tahla.5. A confectionary product of in which the amount of erythritol in the coating is about 65 to about 95 dry solids wt. %.6. A confectionary product of in which the amount of inulin in the coating is about 3 to about 13 dry solids wt. %.7. A confectionary product of in which the amount of gum tahla in the coating is about 6 to about 15 dry solids wt %.8. A confectionary product of in which the amount of erythritol in the coating is about 70 to about 90 dry solids wt. %.9. A confectionary product of in which the amount of inulin in the coating is about 4 to about 12 dry solids wt. %.10. A confectionary product of in which the amount of gum tahla in the coating is about 9 to about 13 dry solids wt. %.11. A confectionary product of in which the confectionary coating is formed from at least two application syrups with different coating compositions.12. A confectionary coating comprising:a) first section comprising about 75 to about 90 dry solids wt. % rapid crystallizing saccharide, about 9 to about 14 dry solids wt. % viscosity increasing agent, and about 9 to about 14 dry solids wt. % film forming agent; andb) a second section comprising about 75 to about 90 dry solids wt. % rapid crystallizing saccharide, about 6 to about 10 dry solids wt. % viscosity increasing agent, and about 7 to about 13 dry solids wt. % film forming ...

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Номер записи: 13
16-05-2013 дата публикации

CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL

Номер: US20130122172A1
Автор: De Lobel Jan, Van Havere Martine Maria Roberta, Vercauteren Ronny Leontina Marcel
Принадлежит: Cargill, Incorporated

The present invention relates to selected from the group consisting of hard candies, brittle, caramel, and toffee, preferably hard candies containing maltodextrin, and at least 93% w/w erythritol preferably at least 95% w/w erythritol, more preferably at least 97% w/w erythritol. 17-. (canceled)8. A confectionery product comprising:maltodextrin; andat least 93% w/w erythritol,wherein the confectionery product is selected from the group consisting of a hard candy, a brittle, a caramel, and a toffee.9. The confectionery product of claim 8 , wherein the product comprises at least 95% w/w erythritol.10. The confectionery product of claim 8 , wherein the product comprises at least 97% w/w erythritol.11. The confectionery product of claim 8 , wherein the product further comprises a crystallization modifier selected from the group consisting of microbial gums claim 8 , agar agar claim 8 , pectin claim 8 , alginic acid claim 8 , sodium alginate claim 8 , beta-glucans claim 8 , carrageenan claim 8 , glucomannan claim 8 , guar gum claim 8 , gum ghatti claim 8 , gum tragacanth claim 8 , karaya gum claim 8 , tara gum claim 8 , fenugreek gum claim 8 , locust bean gum claim 8 , and mixtures thereof.12. The confectionery product of claim 8 , wherein the product further comprises carrageenan.13. The confectionery product of claim 8 , wherein the product further comprises at least one of an edible acid and a salt of an edible acid.14. The confectionery product of claim 8 , wherein the product comprises:2% w/w to 6% w/w maltodextrin;at least 93% w/w erythritol;0.1% w/w to 2% w/w carrageenan; and0.1% w/w to 5% w/w of at least one of an edible acid and a salt of an edible acid.15. The confectionery product of claim 8 , wherein the confectionery product is a hard candy comprising:maltodextrin;93% w/w to 97% w/w erythritol; anda crystallization modifier.16. The confectionery product of claim 8 , wherein the confectionery product is a hard candy comprising:93% w/w to 97% w/w erythritol; ...

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Номер записи: 14
23-05-2013 дата публикации

FAT FILLING WITH VEGETABLE FATS AND SWEETENERS

Номер: US20130129895A1
Автор: DENDOOVEN Els Ginette Alexander, Van Limberghen Vera, Vercauteren Ronny Leontina Marcel
Принадлежит: Cargill, Incorporated

The present invention relates to a composition comprising fat and sweetener. The fat is present in an amount from 40% w/w to 65% w/w and the sweetener is present in an amount from 30% w/w to 60% w/w. The composition is useful as fat filling in various food products, in particular in confectionery and bakery applications. The preferred use of the composition is to provide a cooling effect to food products, in particular to chocolate. 115.-. (canceled)16. A composition comprising:a fat; anda sweetener,wherein the fat is present in an amount of from 40% weight/weight (“w/w”) to 65% w/w and the sweetener is present in an amount of from 30% w/w to 60% w/w, and wherein the sweetener is chosen from the group consisting of dextrose, erythritol, xylitol, arabinitol, sorbitol, mannitol, iditol, galactitol, maititol, isomaltitol, isomalt, lactitol, and mixtures thereof.17. The composition of claim 16 , wherein the fat is selected from the group consisting of pahn fat claim 16 , coconut fat claim 16 , cocoa butter claim 16 , and mixtures thereof.18. The composition of claim 16 , wherein the sweetener comprises erythritol claim 16 , xylitol claim 16 , or mixtures thereof.19. The composition of claim 16 , wherein the sweetener is erythritol and sorbitol claim 16 , and wherein the sweetener is present in a weight ratio of from 20:80 to 70:30 of erythritol:sorbitol.20. The composition of claim 16 , wherein the sweetener is erythritol and sorbitol claim 16 , and wherein the sweetener is present in a weight ratio of 50:50 of erythritol:sorbitol.21. The composition of claim 16 , wherein the sweetener is erythritol and dextrose claim 16 , and wherein the sweetener is present in a weight ratio of from 20:80 to 70:30 of erythritol:dextrose.22. The composition of claim 16 , wherein the sweetener is erythritol and dextrose claim 16 , and wherein the sweetener is present in a weight ratio of 50:50 of erythritol:dextrose.23. The composition of claim 16 , wherein the sweetener is erythritol ...

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Номер записи: 15
06-06-2013 дата публикации

Confectionary core coating method

Номер: US20130142924A1
Автор: Mauro Liberatore
Принадлежит: Soremartec SA

A method and machine for coating confectionary product cores, whereby a mass of cores for coating is loaded into a chamber of a rotary drum and coated to form a shell on each core; forming the shell including at least one step of spraying the cores with sweet syrup, followed by at least one step of drying the syrup sprayed onto the cores; the drying step being performed by reducing the pressure in the chamber to less than −0.2 bar, and heating the sprayed cores to a maximum of 35° C. using electromagnetic radiation, preferably microwaves.

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Номер записи: 16
11-07-2013 дата публикации

SOLIDIFIED SUGAR ALCOHOL MIXTURE

Номер: US20130177668A1
Автор: Fuchs Roland, Gonze Michel Henri Andre, Küsters Christof, Lüssem Bernhard Johannes, Potthoff Volker, Uklei Amo, Ulrich Heinz Josef
Принадлежит: CARGILL ,INCORPORATED

The present invention relates to solidified sugar alcohol mixture containing maltitol characterized in that the mixture is comprising more than 70% w/w maltitol and less than 95% w/w maltitol based on dry matter of mixture and it is comprising from 2-10% w/w mannitol based on dry matter of the mixture and upon tabletting said mixture, a hardness of from 70 N to 220 N is obtained at a compression force of 5 kN to 25 kN. It further describes the process for preparing solidified sugar alcohol mixtures and the chewing gum and tablets containing the solidified sugar alcohol mixture of the present invention. 111.-. (canceled)12. A solidified sugar alcohol mixture containing maltitol , wherein the mixture comprises more than 70% w/w and less than 95% w/w maltitol based on dry matter of mixture and from 2 to 10% w/w mannitol based on dry matter of the mixture , and upon tabletting a fraction of the mixture having an average particle size of from 150 to 250 microns , a hardness of from 70 N to 220 N is obtained at a compression force of 5 kN to 25 kN.13. The mixture of claim 12 , wherein the mixture comprises from 3 to 6% w/w mannitol based on dry matter of the mixture.14. The mixture of claim 12 , wherein the mixture has an average particle size diameter of smaller than 90 microns.15. The mixture of claim 12 , wherein the mixture has a specific surface area greater than 0.40 m/g.16. The mixture of claim 12 , wherein the mixture has an apparent density of from 0.45 to 0.65 g/ml.17. The mixture of claim 12 , wherein the mixture has a heat of fusion of 135 to 145 J/g.18. The mixture of claim 12 , wherein the mixture has an average particle size diameter of from 150 to 250 microns.19. The mixture of claim 18 , wherein the mixture has an apparent density of from 0.65 to 0.75 g/ml.201. A process for preparing the solidified sugar alcohol mixture of claim claim 18 , the process comprising:a) bringing a mixture of sugar alcohols to a moisture content of below 5%;b) kneading the ...

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Номер записи: 17
18-07-2013 дата публикации

Pharmaceutical Composition for Topical Application

Номер: US20130184242A1
Автор: Dov Tamarkin, Meir Eini
Принадлежит: Foamix Ltd

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.

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Номер записи: 18
25-07-2013 дата публикации

Oral composition

Номер: US20130189202A1
Автор: Takanori Tsugane, Yoki Saeki
Принадлежит: Individual

In the conventional methods for suppressing dental caries using antibacterial agents, enzyme inhibitors or antibiotics, exocellular polysaccharides in oral biofilm prevent the permeation of antibacterial agents, enzyme inhibitors, antibiotics, or the like, and it is thus difficult to render intended suppressive effects on dental caries. Further, use of antibacterial agents or the like involves a high risk of resistant bacteria emergence, and thus it is not preferable. Thus, there remains a need for the development of a safer and more effective method for suppressing dental caries by regulating biofilm formation caused by dental caries causative bacteria instead of controlling the dental caries causative bacteria. A composition which regulates a quorum sensing according to the present invention can provide the inhibition of the tooth decay biofilm formation.

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Номер записи: 19
08-08-2013 дата публикации

Method for producing gardenia blue pigment

Номер: US20130202703A1
Автор: Shin Sadano
Принадлежит: Riken Vitamin Co Ltd

Provided is a method for producing a gardenia blue pigment resistant to discoloration which may occur in colored sugar-coated food or pharmaceutical products. The method for producing such a gardenia blue pigment comprises performing membrane separation using a membrane (for example, an ultrafiltration membrane) with a molecular weight cut-off of 3000 Da or larger for removal of low-molecular compounds from a solution resulting from β-glucosidase treatment of an iridoid glycoside (for example, geniposide etc.) in the presence of a protein hydrolysate (for example, a casein protein hydrolysate), the iridoid glycoside being obtainable by extraction from fruits of Gardenia jasminoides (Rubiaceae). Also provided is a sugar-coated food or pharmaceutical product (for example, a sugar-coated tablet, a sugar-coated chewing gum, etc.) having a sugar-coating layer colored with the gardenia blue pigment obtainable by the above-described method.

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Номер записи: 20
08-08-2013 дата публикации

Toffee Gum Comprising Chocolate

Номер: US20130202735A1
Автор: Kirsten Lund, Martin Topsøe
Принадлежит: Gumlink AS

The invention relates to toffee gum comprising a polymer system, and at least 1% by weight of chocolate, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system comprising polyvinyl acetate, said polyvinyl acetate having a glass transition temperature (T g ) in the range of 0 to 60° C., and said chocolate constituting at the most 90% by weight of said toffee gum.

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Номер записи: 21
15-08-2013 дата публикации

CONFECTIONERY COMPOSITION AND ARTICLE

Номер: US20130209644A1
Автор: Adivi Krishna Mohan, Aldridge Allen, Beam Matthew, Chao Jianping, Elejalde Cesar Carlos, Jani Bharat, Kabse Kishor, kiefer Jesse, Miladinov Vesselin D.
Принадлежит: KRAFT FOODS GLOBAL BRANDS LLC

A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described. 1. A confectionery composition , comprising:about 70 to about 98 weight percent, based on the weight of the confectionery composition, of solid particulates selected from the group consisting of sugars, sugar alcohols, and mixtures thereof, andabout 0.1 to about 20 weight percent, based on the weight of the confectionery composition, of a diffusion controller selected from the group consisting of xanthan gum, carboxymethyl cellulose, methyl cellulose, hydroxypropylmethyl cellulose, starch, modified starches, inulin, konjac, chitosan, tragacanth, karaya, ghatti, larch, carrageenan, alginate, chemically modified alginate, agar, guar gum, locust bean gum, psyllium, tara, gellan, curdlan, pullan, gum arabic, gelatin, pectin, and mixtures thereof.2. The confectionery composition of claim 1 , wherein the solid particulates comprise sucrose.3. The confectionery composition of claim 1 , wherein the solid particulates comprise maltitol.4. The confectionery composition of claim 3 , wherein the solid particulates further comprise hydrogenated isomaltulose.5. The confectionery composition of claim 1 , wherein the solid particulates comprise hydrogenated isomaltulose.6. The confectionery composition of claim 1 , wherein the solid particulates comprise sorbitol.7. The confectionery composition of claim 6 , wherein the solid particulates further comprise maltitol.8. The confectionery composition of claim 7 , wherein the sorbitol is present in an amount of about 50 to about 80 weight percent claim 7 , based on the weight of the solid particulates claim 7 , and the maltitol is present in an amount of about 15 to about ...

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Номер записи: 22
22-08-2013 дата публикации

MULTI-REGION CONFECTIONERY

Номер: US20130216661A1
Автор: Adivi Krishna Mohan, Aldridge Allen, Beam Matthew Allan, Chao Jianping, Elejalde Cesar Carlos, Jani Bharat, Kabse Kishor, kiefer Jesse, Miladinov Vesselin D., Mitsui Yuzuru, Segawa Hiroshi, Takita Osamu
Принадлежит:

A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described. 1. A multi-region confection , comprising:a first region comprising a substrate composition; and about 70 to about 98 weight percent of solid particulates selected from the group consisting of sugars, sugar alcohols, and mixtures thereof, and', 'about 0.1 to about 20 weight percent of a diffusion controller selected from the group consisting of xanthan gum, carboxymethyl cellulose, methyl cellulose, hydroxypropylmethyl cellulose, starch, modified starches, inulin, konjac, chitosan, tragacanth, karaya, ghatti, larch, carrageenan, alginate, chemically modified alginate, agar, guar gum, locust bean gum, psyllium, tara, gellan, curdlan, pullan, gum arabic, gelatin, pectin, and mixtures thereof., 'a second region comprising a confectionery composition comprising'}2. The multi-region confection of claim 1 , wherein the solid particulates comprise sucrose.3. The multi-region confection of claim 1 , wherein the solid particulates comprise maltitol.4. The multi-region confection of claim 1 , wherein the solid particulates comprise isomalt.5. The multi-region confection of claim 1 , wherein the solid particulates comprise sorbitol.6. The multi-region confection of claim 1 , wherein the solid particulates comprise a coated polyol comprisingabout 96 to about 99 weight percent substrate particles comprising sorbitol, isomalt, or a mixture thereof, andabout 1 to about 4 weight percent coating particles comprising fumed silica, calcium silicate, talc, or a mixture thereof.7. The multi-region confection of claim 6 , wherein the substrate particles have an average particle size of about 50 to about 1 claim 6 ,000 ...

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Номер записи: 23
12-09-2013 дата публикации

Food And Beverage Products Containing 1,3-Propanediol And Methods Of Suppressing Bitterness And Enhancing Sweetness In Food And Beverage Products Using 1,3-Propanediol

Номер: US20130236597A1
Автор: Barber Deborah D., Dierbach Lisa Ann, Topinka John B.
Принадлежит:

Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to comparable food or beverages that do not include 1,3-propanediol. Inclusion of 1,3-propanediol uniquely modifies the flavor profile of food products or food ingredients even when 1,3-propanediol is included in such low amounts that it does not itself contribute flavor to the product. 1,3-propanediol may be included in the food or beverage products in certain amounts to effect this bitterness suppression or in specific ratios relative to one or more high intensity sweeteners or potassium chloride. 1. A method for reducing bitterness in a food or beverage comprising a high intensity sweetener , the method comprising preparing a food or beverage comprising 1 ,3-propanediol in an amount effective to provide a ratio of 1 ,3-propanediol to the high intensity sweetener in the food or beverage of about 0.01:8 to about 0.6:8.2. The method according to claim 1 , wherein 1 claim 1 ,3-propanediol is included in an amount effective to provide a ratio of 1 claim 1 ,3-propanediol to high intensity sweetener of about 0.1:5 to about 0.6:5.3. The method according to claim 1 , wherein 1 claim 1 ,3-propanediol is included in an amount effective to provide a ratio of 1 claim 1 ,3-propanediol to high intensity sweetener of about 1:5 to about 2:5.4. The method according to claim 1 , wherein the high intensity sweetener is selected from the group consisting of sucralose claim 1 , aspartame claim 1 , saccharine claim 1 , monatin claim 1 , peptide-based high intensity sweeteners claim 1 , cyclamates claim 1 , Luo Han Guo claim 1 , acesulfame potassium claim 1 , alitame claim 1 , saccharin claim 1 , neohesperidin dihydrochalcone claim 1 , cyclamate claim 1 , N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-a-aspartyl]-L-10 phenylalanine 1-methyl ester claim 1 , N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3- ...

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Номер записи: 24
19-09-2013 дата публикации

Anhydrous Mix for a Food Product Coating

Номер: US20130243914A1
Автор: Markisich Ernest G.
Принадлежит: MP-OTHA CORPORATION

Apparatuses, systems, and methods are disclosed for an anhydrous mix for a food product coating. A method includes providing one or more anhydrous sweeteners. A method includes providing an anhydrous stabilizer. A method includes mixing one or more anhydrous sweeteners and an anhydrous stabilizer to form an anhydrous mix for a food product coating. 1. A method for an anhydrous mix for a food product coating , the method comprising:providing one or more anhydrous sweeteners;providing an anhydrous stabilizer; andmixing the one or more anhydrous sweeteners and the anhydrous stabilizer to form an anhydrous mix for a food product coating.2. The method of claim 1 , further comprising adding the anhydrous mix to a liquid in a single step without pre-hydration of the anhydrous stabilizer.3. The method of claim 1 , further comprising packaging the anhydrous mix in a container such than an available space remaining in the container is sized to receive a liquid added to the anhydrous mix to form the food product coating within the container.4. The method of claim 1 , further comprising mixing one or more of an anhydrous salt claim 1 , an anhydrous flavoring claim 1 , and an anhydrous coloring agent with the one or more anhydrous sweeteners and the anhydrous stabilizer.5. The method of claim 1 , wherein the anhydrous stabilizer is configured to inhibit the one or more anhydrous sweeteners from separating from a liquid when mixed with the liquid.6. The method of claim 1 , wherein the anhydrous stabilizer comprises an anhydrous agar powder.7. The method of claim 1 , wherein the anhydrous stabilizer has a particle size of less than 0.25 millimeters.8. The method of claim 7 , wherein the anhydrous stabilizer has a particle size of less than 0.1 millimeters.9. The method of claim 1 , wherein the anhydrous stabilizer comprises less than 0.2% of the anhydrous mix claim 1 , by weight.10. The method of claim 1 , wherein the anhydrous stabilizer comprises less than 0.1% of the anhydrous ...

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Номер записи: 25
10-10-2013 дата публикации

SOLID, EDIBLE, CHEWABLE LAXATIVE COMPOSITION

Номер: US20130267608A1
Автор: Kanni Paranjothy, Subramanian Veerappan Sellappan
Принадлежит: Gavis Pharmaceuticals, LLC

An edible, solid composition comprising a laxative and one or more bulking agents in aqueous media wherein the laxative is polyethylene glycol and the composition is prepared by dissolving the polyethylene glycol in aqueous media together with one or more bulking agents and subjecting the mixture to heat up to at least about 100° C. 1. An edible , solid composition comprising a laxative and one or more bulking agents in aqueous media wherein the laxative is polyethylene glycol and the composition is prepared by dissolving the polyethylene glycol in aqueous media together with one or more bulking agents and subjecting the mixture to heat up to at least about 100° C.2. An edible claim 1 , solid composition according to the wherein the bulking agent is pectin claim 1 , polyol claim 1 , corn syrup claim 1 , sugar or a combination thereof3. An edible claim 2 , solid composition according to the where in the mixture is heated with mixing till a Brix value of about 70°-80° is reached.4. An edible claim 3 , solid composition according to the where in the mixture is heated at least to 100° C. and Brix value of about 75°-78° is reached.5. An edible claim 3 , solid composition according to where in the mixture is heated to temperature between about 105° C.-110° C.6. An edible claim 1 , solid composition according to where in the order of addition is in the order of polyethylene glycol claim 1 , sugar claim 1 , pectin claim 1 , organic acid and polyol.7. An edible claim 6 , solid composition according to where in sugar and pectin are added together as a mixture. This application claims the benefit of priority of U.S. Provisional Application Ser. No. 61/620,724, filed on Apr. 5, 2012, which application is herein incorporated by reference in its entirety.Polyethylene glycol (PEG), particularly PEG 3350 is a known osmotic laxative. PEG 3350 is sold in US in laxative compositions which typically are to be combined with an aqueous medium. For example 17 g of PEG powder is dissolved ...

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Номер записи: 26
17-10-2013 дата публикации

Remelted ingestible products

Номер: US20130274296A1
Автор: Frank Kelley St. Charles, Thaddeus J. Jackson
Принадлежит: RJ Reynolds Tobacco Co

A method of preparing an orally ingestible hard boiled product, comprising: i) heating a sugar material to a first temperature sufficient to liquefy the sugar material; ii) cooling the liquefied sugar material to provide a cooled sugar material having a solid or semi-solid form; iii) heating the cooled sugar material to a second temperature, which is lower than the first temperature; iv) combining the sugar material with one or more temperature sensitive ingredients before, during, or after said heating step iii), but after said cooling step ii), such that an intimate mixture of the second liquefied sugar material and the one or more temperature sensitive ingredients is provided; and v) cooling the intimate mixture to form an orally ingestible product. Orally ingestible hard boiled products prepared according to this method are also provided.

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Номер записи: 27
07-11-2013 дата публикации

FOOD CONTAINING MILK CERAMIDE, AND PROCESS FOR PRODUCTION THEREOF

Номер: US20130295271A1
Автор: HIRAMATSU Kazuhiko, KATOH Ken, KUBO Shigeyuki, MURAKAMI Keiko, UEDA Noriko, Ueno Hiroshi
Принадлежит: MEGMILK SNOW BRAND CO., LTD.

Provided is a food containing milk ceramide that solves the problems of sedimentation and non-uniformity within the food. Also provided is a process for producing the food. Milk ceramide is transformed into a paste and added to a food. In this manner, it becomes possible to add 0.3-10.0% of milk ceramide to a food homogeneously without causing precipitation. Thus, a food can be provided, which contains milk ceramide homogeneously in such an amount that cannot be achieved by conventional techniques without causing sedimentation. 1. A food comprising a water content of 2 to 30% and containing milk ceramide in an amount of 0.3 to 10.0%.2. The food according to claim 1 , characterized by having comprising a solid content of 70 to 98%.3. The food according to claim 1 , comprising a sugar content of 70% or more.4. The food according to claim 1 , wherein the food is produced by adding a milk ceramide paste as a raw material claim 1 , and the milk ceramide paste is prepared by mixing and stirring the milk ceramide and an acidifier.5. The food according to claim 4 , wherein the milk ceramide paste has a pH value of 1.7 to 4.6. The food according to claim 1 , wherein the milk ceramide has a protein content of 15 to 35% by dry weight and a lipid content of 45 to 65% by dry weight claim 1 , and has a milk-derived phospholipid content in total lipids of 15% by dry weight or more.7. A gummy candy comprising milk ceramide in an amount of 0.3 to 10.0%.8. The gummy candy according to claim 7 , wherein the milk ceramide has a protein content of 15 to 35% by dry weight and a lipid content of 45 to 65% by dry weight claim 7 , and has a milk-derived phospholipid content in total lipids of 15% by dry weight or more.9. A method for producing the food according to claim 1 , wherein the method comprises adding a milk ceramide paste as a raw material claim 1 , and wherein the milk ceramide paste is prepared by mixing and stirring milk ceramide and an acidifier.10. A milk ceramide paste ...

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Номер записи: 28
21-11-2013 дата публикации

CONFECTION COMPOSITION

Номер: US20130309291A1
Автор: Stoll Andrea
Принадлежит: SNAP INFUSION LLC

The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional ingredient vehicle can include, for example, vitamins, antioxidants and/or electrolytes. The vehicle also provides at least one sensory signal to the consumer, such as a snap, crunch or pop, characterized by a hard bite-through. 2. The edible snack confectionery composition of claim 1 , wherein the functional ingredient provides electrolytes and is at least one of potassium claim 1 , sodium claim 1 , calcium claim 1 , or magnesium.3. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized by heart-healthy benefit claim 1 , selected from Omega 3 fatty acids claim 1 , flax seed oil claim 1 , hemp oil claim 1 , or chia oil.4. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized as supporting the immune system claim 1 , selected from Vitamin A claim 1 , Vitamin B12 claim 1 , Vitamin B6 claim 1 , Vitamin C claim 1 , zinc claim 1 , honey claim 1 , or lemon.5bauhinia. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized by inducing satiety or appetite suppression claim 1 , selected from Slimaluma claim 1 , carraluma fimbriata claim 1 , extract claim 1 , una de vaca claim 1 , protein claim 1 , nopal cactus extract claim 1 , or prickly pear cactus extract.6. The edible snack confectionery composition of claim 1 , wherein the functional ingredient is at least one ingredient characterized a providing natural energy claim 1 , selected from taurine claim 1 , caffeine claim 1 , guarana claim 1 , ginseng claim 1 , cordyceps claim 1 , maca claim 1 , reishi claim 1 , maitake claim 1 , Vitamin B12 claim 1 , or Vitamin B6.7. ...

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Номер записи: 29
21-11-2013 дата публикации

Isomaltulose in Fondants

Номер: US20130309370A1
Автор: Stephan Marhöfer, Thomas Walter, Tillmann DÖRR
Принадлежит: SUEDZUCKER AG

The present invention concerns a fondant containing at least one sweetness enhancer, isomaltulose, preferably isomaltulose and trehalose, in the form of a crystalline phase and glucose in the form of a non-crystalline phase, a method for preparing same, the use of the fondant as a coating for baked goods and baked goods that are coated completely or partly with the fondant according to the invention.

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Номер записи: 30
28-11-2013 дата публикации

System and method for producing aerated food products under conditions requiring a decreased electrical and thermal load

Номер: US20130316062A1
Автор: Ajay Kaul, Ira Allen Nadel
Принадлежит: Ajay Kaul, Ira Allen Nadel

A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.

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Номер записи: 31
12-12-2013 дата публикации

METHODS FOR THE TREATMENT OF THROAT DISCOMFORT

Номер: US20130330396A1
Автор: Cornec Michel, Correa Beth Ann, Harnish Michelle, Harvey Joan E., Lynch Caroline, Schwartz Danielle, Watson Deborah L.
Принадлежит: Intercontinental Great Brands LLC

The physiological cooling agent N-ethyl-2,2-diisopropylbutanamide exhibits a surprising selectivity for throat cooling over mouth cooling, especially when consumed in the form of a confection. Methods of treating throat discomfort using N-ethyl-2,2-diisopropylbutanamide are described. Also described are various confections that incorporate N-ethyl-2,2-diisopropylbutanamide, including hard candy confections, soft candy confections, and center-filled confections. 1. A method of treating throat discomfort , comprising administering to a subject in need thereof an effective amount of N-ethyl-2 ,2-diisopropylbutanamide.2. The method of claim 1 , wherein the effective amount of N-ethyl-2 claim 1 ,2-diisopropylbutanamide is administered in the form of a confection having a mass of about 2 to about 10 grams and comprising about 0.03 to about 0.4 weight percent of N-ethyl-2 claim 1 ,2-diisopropylbutanamide claim 1 , based on the weight of the confection.3. The method of claim 2 , wherein the confection further comprises at least 80 weight percent of a confectionery base.4. The method of claim 2 , wherein the confection is a hard candy confection.5. The method of claim 2 , wherein the confection further comprises about 0.005 to about 0.5 weight percent of monomenthyl glutarate claim 2 , N-ethyl-p-menthane-3-carboxamide claim 2 , or a combination thereof.6. The method of claim 5 , wherein the confection comprises monomenthyl glutarate.7. The method of claim 5 , wherein the confection comprises N-ethyl-p-menthane-3-carboxamide.8. The method of claim 2 , wherein the confection further comprises about 0.01 to about 0.2 weight percent menthol.9. The method of claim 2 , wherein the confection further comprises about 0.001 to about 0.02 weight percent eucalyptus oil.10. The method of claim 2 , wherein the confection is a hard candy confection.11. The method of claim 2 , wherein the confection is a soft candy confection.12. The method of claim 2 , wherein the confection is a center- ...

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Номер записи: 32
12-12-2013 дата публикации

Highly soluble stevia sweetener

Номер: US20130330463A1
Автор: Avetik Markosyan
Принадлежит: PureCircle USA Inc

A method for making a highly soluble Stevia sweetener is described. The resulting sweetener readily provides solutions with up to or greater than 30% concentration which are stable for more than 24 hours.

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Номер записи: 33
19-12-2013 дата публикации

Sugar Free Fondant and Method for Preparing

Номер: US20130337140A1
Автор: Jennifer M. Parker
Принадлежит: Individual

A sugar free fondant and method of preparing same includes combining gelatin and water to form a solid gel and combining predetermined amounts of Isomalt, Maltitol, salt, and water to form a syrup which is then heated. The syrup and gel are mixed and cooled to form an intermediate portion A. Cornstarch and confectionary Xylitol are combined to form Intermediate portion B. Intermediate portion A is liquefied through heating and then mixed with intermediate portion B to form sugar free fondant.

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Номер записи: 34
06-02-2014 дата публикации

Interlinking Candy Pieces

Номер: US20140037800A1
Автор: Reichelt Robin
Принадлежит:

Various shapes, sizes and colors of candy pieces can be serially interlinked into a garland of at least three pieces, using first and second spaced apart concave regions of the candy pieces. Each of the regions preferably measures at least one inch in length and has an inner portion. At least two of the candy pieces can be combined with a decorative background or card in a package. 1. A system for making a garland to hang from a tree or other surface , comprising:at least five candy cane pieces, each of which is identical in size and shape;wherein each of the candy cane pieces have first and second opposite-facing, concave regions; andwherein each of the candy cane pieces has one opening to allow connection of the at least five candy cane pieces in a series.2. The system of claim 1 , wherein each of the at least five candy cane pieces are individually wrapped to shield each of the candy cane pieces from an external environment.3. The system of claim 1 , wherein each of the at least five candy cane pieces is “C”-shaped.4. The system of claim 1 , wherein each of the candy cane pieces comprises a repeating pattern of a thick stripe followed by three thin stripes.5. The system of claim 1 , wherein each of the candy cane pieces comprises first and second hooks.6. The system of claim 1 , wherein each of the candy cane pieces is rigid and has a striped pattern.7. A system for making one or more garlands to hang from a tree or other surface claim 1 , comprising:a plurality of wrapped, candy cane pieces;wherein each of the candy cane pieces have first and second opposite-facing, concave regions; andwherein at least one of the candy cane pieces comprises an opening to allow connection of the candy cane piece to two adjacent candy cane pieces of the plurality of pieces to form a garland.8. The system of claim 7 , wherein each of the plurality of candy cane pieces are identical in size and shape.9. The system of claim 7 , wherein the plurality of candy cane pieces comprises ...

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Номер записи: 35
27-02-2014 дата публикации

Anti-androgenic agent, sebum secretion blocker, hair growth stimulant, and food or beverage

Номер: US20140057840A1
Автор: Atsushi Narise, Hiroaki Higuchi, Koji Sakurai, Yushi Kodama
Принадлежит: Lotte Corp

Provision of an anti-androgenic agent which has a strong anti-androgenic action, is free of side effects and very safe, and a sebum secretion blocker and a hair growth stimulant containing the anti-androgenic agent as an active ingredient. Provided are the anti-androgenic agent comprising lactoferrin, the sebum secretion blocker containing the anti-androgenic agent as an active ingredient, the hair growth stimulant containing the anti-androgenic agent as an active ingredient, and a food or drink product comprising the anti-androgenic agent containing lactoferrin as an active ingredient.

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Номер записи: 36
03-01-2019 дата публикации

COMPOSITION CONTAINING VEGETABLE OIL, CARAMEL AND PHENOLIC COMPOUNDS

Номер: US20190000104A1
Автор: Acharya Parag, Bialek Jadwiga Malgorzata, Jansen Franciscus Johannes H M, van den Broek Johannes Hendrikus Maria
Принадлежит: CONOPCO, INC., D/B/A UNILEVER

The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil. 1. A composition in the form of an oil-in-water emulsion having a pH ranging from 3 to 5 , comprising vegetable oil comprising mono-unsaturated and/or poly-unsaturated fatty acids , wherein the concentration of the vegetable oil ranges from 5% to 85% by weight of the composition , further comprising caramel and one or more phenolic compounds , wherein the caramel is obtained by heating a mixture comprising one or more monosaccharides and/or one or more disaccharides and water to a temperature ranging from 110° C. to 230° C. during a time period ranging from 30 seconds to 30 minutes , in the absence of phenolic compounds; and wherein the composition comprises vinegar selected from apple vinegar , white wine vinegar , red wine vinegar , malt vinegar , and grape must , and any combination of these; andwherein the one or more phenolic compounds comprise one or more compounds from the group consisting of 3,4-dihydroxy-benzoic acid, syringic acid, p-coumaric acid, gallic acid, caffeic acid, trans-ferulic acid, vanillic acid, and DL-catechin hydrate; andwherein the concentration of the caramel ranges from 0.5% to 3% by weight of the composition: andwherein a 10% by weight solution of the caramel in water has a colour value L* ranging from 30 to 65, and an a* value ranging from −5 to 30, and a b* value ranging from 10 to 70, and a ΔE* value as compared to water ranging from 0 to 70.2. A composition according to claim 1 , ...

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Номер записи: 37
02-01-2020 дата публикации

SUGAR COATING PROCESS AND COATED PRODUCT PRODUCED THEREBY

Номер: US20200000117A1
Автор: "OCONNOR Devin W.", BEN-YOSEPH Eyal M., Collins Thomas M., KASHULINES JR. Peter Thomas, ORR Colin E., REID Cameron L.
Принадлежит:

There is provided a center coated with a hard sugar shell surrounding the center. The hard shell includes one or more first sugar layers, and an additional coating layer over the one or more first sugar layers. Additionally provided is a method for producing the coated center with an atomized sugar spray. 1. An improved method of applying a sugar film coat to centers , the method comprising a coating cycle to impart a coated layer to produce sugar film coated centers , which coating cycle comprises:a) intermixing the centers in a coating vessel;b) applying drying gas through the coating vessel, wherein the drying gas provides a drying rate of moisture removal in the coating vessel;c) spraying a wet sugar syrup at a spraying rate, in an atomized state, onto the centers while intermixing the centers and while applying the drying gas around the centers in the coating vessel to produce wet coated centers having a wet coat, wherein the sugar syrup comprises a crystallizing sugar, and wherein the spraying rate provides a moisture addition rate higher than the drying rate in the coating vessel; andd) after forming the wet coated center, reducing the spraying rate or stopping the spraying of the wet sugar syrup, while applying the drying gas, to allow the moisture addition rate to be slower than the drying rate in the coating vessel, whereby the wet coated centers lose their moisture to form the sugar film coated center.2. The method of claim 1 , wherein the method further comprises a step of repeating one or more of the coating cycles with a wet sugar syrup further comprising a colorant.3. The method of claim 1 , wherein the atomized sugar syrup has a mean particle size less than 100 μm.4. The method of claim 3 , wherein the atomized sugar syrup has a mean particle size between 20 and 50 μm.5. The method of claim 1 , wherein the coated sugar film of each of the coating cycles provides a coating thickness between 10 and 40 μm when the coated sugar film is dried.6. The ...

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Номер записи: 38
02-01-2020 дата публикации

FORMULATION FOR THE PRODUCTION OF COTTON CANDY WITHOUT SUCROSE

Номер: US20200000118A1
Автор: Real Angulo Julián Ernesto
Принадлежит: ZUKARA S.A. DE C.V.

The present invention is related with the manufacturing industry of raw materials for the production of sweet candies. More specifically, it's related with the manufacturing of raw materials that usually includes sucrose in its composition and more specifically with the manufacturing of raw material for the production of cotton candy. The formulation has the advantage of not containing sucrose and allowing the manufacturing of cotton candy. It may be processed in a normal cotton candy production machine and with an equal performance of that obtained when sucrose is used; its components doesn't result in glucose neither by digestion nor by metabolism. This formulation has the following base qualitative composition. 1. Formulation for the production of cotton sugar without sucrose , characterized by having the following qualitative composition:Steviol glycosides or Stevia rebaudiana extract.Poly-dextrose.Isomaltose.2. Formulation for the production of cotton candy without sucrose characterized furthermore because the qualitative composition also comprehendsGlucono-deltalactoneIsomaltulose ySilicon dioxide3. Formulation for the production of cotton candy without sucrose claim 1 , as demanded in claim 1 , characterized furthermore for having the following quantitative composition:A. Steviol glycosides or Stevia rebaudiana extract: Between 0.3% and 0.5%B. Poly-dextrose: Between 37% and 58%.C. Isomaltose: Between 16% and 30%.4. Formulation for the production of cotton candy without sucrose claim 2 , as demanded in claim 2 , characterized furthermore because: The Glucono-deltalactone: is found between 0.8% and 1.20%.', 'The Silicon dioxide is found between 0.4% and 0.8%., 'The Isomaltulose is found between 16% and 30% regarding the total composition.'}5. Formulation for the production of cotton candy without sucrose claim 1 , as demanded in claim 1 , characterized furthermore because the compounds have the following granulometry:The rebaudioside, the natural powder ...

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Номер записи: 39
07-01-2016 дата публикации

Caramel precursors with specific thickening charactreristics

Номер: US20160000112A1
Автор: Martin Diekhaus
Принадлежит: DMK Deutsches Milchkontor GmbH

Proposed are caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.

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Номер записи: 40
07-01-2016 дата публикации

TRANSPARENT AND TRANSLUSCENT LIQUID FILLED CANDY; PROCESS OF MAKING THEREOF; SUGAR-FREE LIQUID EDIBLE COMPOSITION; AND USE THEREOF

Номер: US20160000114A1
Автор: Enomoto Koichi, KOSEKI TAKAYA, MAKURA YOSHIMITSU, Mitsui Yuzuru, Segawa Hiroshi
Принадлежит:

Disclosed is confectionery having a transparent or translucent hard candy shell and a water-in-oil emulsion centerfill. Also disclosed is a sugar-free liquid edible composition and use in confectionery products. 1. A sugar-free liquid edible composition wherein the sugar-free liquid edible composition is a water-in-oil emulsion comprisingi) a sugar polyol comprising xylitol,ii) glycerin, andiii) an emulsifier wherein the emulsifier is a glycerin based emulsifier, a polyglycerol based emulsifier, or a combination thereof;wherein the weight ratio of sugar polyol:glycerin is 1:1 to 4:1.2. The sugar-free liquid edible composition according to claim 1 , wherein the sugar polyol is substantially free from crystallization.3. The sugar-free liquid edible composition according to claim 1 , wherein the moisture content of the sugar-free liquid composition is from about 0.01 to about 4.0 wt. % based on the total weight of the edible composition.4. The sugar-free liquid edible composition according to claim 1 , wherein the water-in-oil emulsion comprises an edible oil.5. The sugar-free liquid edible composition according to claim 1 , wherein the water-in-oil emulsion comprises two or more edible oils claim 1 , wherein the edible oil is a vegetable oil claim 1 , a hydrogenated vegetable oil claim 1 , a triglyceride claim 1 , or a combination thereof.6. The sugar-free edible composition according to claim 1 , wherein the sugar polyol further comprises erythritol claim 1 , galactitol claim 1 , hydrogenated starch hydrolysate claim 1 , isomalt claim 1 , lactitol claim 1 , maltitol claim 1 , mannitol claim 1 , polyglucitol claim 1 , sorbitol claim 1 , or a combination thereof.7. The sugar-free edible composition according to claim 1 , further comprising a sucrose fatty acid ester.8. The sugar-free edible composition according to claim 1 , comprisinga sugar polyol comprising xylitol,lecithin,a medium chain triglyceride,glycerin,optionally a hydrogenated vegetable oil, anda moisture ...

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Номер записи: 41
05-01-2017 дата публикации

Edible adhesive sprinkle sideliner for cake decoration

Номер: US20170000159A1
Автор: Zhu Mary
Принадлежит:

An edible adhesive sprinkle sideliner made with cake sprinkles encased between two thin layers of gelatin to be used to decorate the side surfaces of a buttercream frosting covered cake. The cake sprinkles can be arranged in the form of a single complete sheet or in the form of specific characters or designs. The final product can be packaged around a plastic spool for sale and distribution. 1. An edible adhesive sprinkle sideliner made with cake sprinkles sealed inside two thin layers of gelatin which is applied to the side surfaces of a buttercream frosted cake for decoration purposes.2. The edible adhesive sprinkle sideliner of wherein the cake sprinkles encased between the two layers of gelatin is selected from the group nonpareils claim 1 , cylinder sprinkles claim 1 , dragée claim 1 , and shaped sprinkles.3. The edible adhesive sprinkle sideliner of wherein the cake sprinkles encased between the two layers of gelatin are spread in a complete claim 2 , fiat layer with minimal space between the sprinkles.4. The edible adhesive sprinkle sideliner of wherein the cake sprinkles encased between the two layers of gelatin are arranged in specific characters or designs.5. The edible adhesive sprinkle sideliner of wherein the edible adhesive sprinkle sideliner is applied by wrapping it exactly once around the side surfaces of a buttercream frosted cake.6. The edible adhesive sprinkle sideliner of Wherein the form factor of the edible adhesive sprinkle sideliner is a rectangular sheet of material.7. The edible adhesive sprinkle sideliner of wherein the form of the edible adhesive sprinkle sideliner is a roll of edible material.8. The edible adhesive sprinkle sideliner of wherein the roll of edible material is packaged around a plastic spool. Not ApplicableNet ApplicableNot ApplicableThe present invention relates to an edible adhesive sideliner containing cake sprinkles for covering and decorating the side surfaces of a buttercream frosted cake.In confectionery, while ...

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Номер записи: 42
05-01-2017 дата публикации

COLORANT COMPOSITIONS AND METHODS OF USE THEREOF

Номер: US20170000169A1
Автор: Collins Thomas M., Giusti Maria Monica, Robbins Rebecca J., Sigurdson Gregory
Принадлежит:

Natural blue colorant compositions and methods of use thereof are provided. The colorant compositions include at least one acylated anthocyanin, such as a diacylated anthocyanin. The colorant composition can further include a buffer solution having a pH from about 6.0 to about 8.0 and a metal ion or salt form thereof. The colorant compositions can be derived from a natural product and provide a stable, blue colorant that can be used in food products. 1. A natural blue colorant composition , comprising:a) a fraction of a natural juice or extract comprising at least one acylated anthocyanin;b) a buffer solution, wherein the buffer solution has a pH of from about 6.0 to about 8.0; andc) a metal ion or salt thereof.2. The natural blue colorant composition of claim 1 , wherein the acylated anthocyanin comprises at least one diacylated anthocyanin.4. The natural blue colorant composition of claim 1 , wherein the metal ion is a trivalent metal ion.5. The natural blue colorant composition of claim 4 , wherein the trivalent metal ion is selected from the group consisting of a Fe claim 4 , Al claim 4 , Ga claim 4 , and combinations thereof.6. The natural blue colorant composition of claim 4 , wherein the trivalent metal ion is Fe claim 4 , Al claim 4 , or a combination thereof.7. The natural blue colorant composition of claim 1 , wherein the pH is from about 7.0 to about 8.0.8. The natural blue colorant composition of claim 1 , wherein the acylated anthocyanin has a concentration of from about 1 μM to about 200 μM.9. The natural blue colorant composition of claim 8 , wherein the metal ion or salt thereof has a concentration of less than about 10 times the concentration of the acylated anthocyanin.10. The natural blue colorant composition of claim 9 , wherein the metal ion or salt thereof has a concentration of less than or equal to the concentration of the acylated anthocyanin.11. The natural blue colorant composition of claim 10 , wherein the metal ion or salt thereof has a ...

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Номер записи: 43
04-01-2018 дата публикации

DUAL STRUCTURE CRUNCHY GUM PELLET

Номер: US20180000110A1
Автор: BOGDAN-SMIGIELSKA Ewelina, DETAVERNIER Alexis, Elejalde Cesar Carlos, Hansen Joern Holm, Husz Zoltan, Keegan Sam, Mueller Serena, Wieland Simone
Принадлежит:

A coated confectionery is provided including a confectionery core and a shell surrounding said confectionery core. The shell includes a soft coating including at least one layer of a first coating material and a hard coating including at least one layer of a second coating material. The soft coating forms at least 25% of a total weight of said shell. 1. A coated confectionery , comprising:a confectionery core; and a soft coating including at least one layer of a first coating material; and', 'a hard coating including at least one layer of a second coating material, wherein said soft coating forms at least 25% of a total weight of said shell., 'a shell surrounding said confectionery core, said shell including2. The coated confectionery according to claim 1 , wherein said hard coating forms at least 55% of said shell total weight.3. (canceled)4. (canceled)5. The coated confectionery according to claim 1 , wherein said first coating material includes a first syrup and said second coating material includes a second syrup.6. The coated confectionery according to claim 5 , wherein at least one of said first syrup and second syrup includes a sugar alcohol.7. The coated confectionery according to claim 1 , wherein said coated confectionery has at least 80% hardness of a conventional hard pan-coated confectionery having a similar or identical coating composition and the same total coating thickness.8. The coated confectionery according to claim 7 , wherein said coated confectionery has at least 90% hardness of a conventional hard pan-coated confectionery having a similar or identical coating composition and the same total coating thickness.9. The coated confectionery according to claim 1 , wherein said confectionery core is conditioned between application of said soft coating and said hard coating.10. A method of forming a coated confectionery claim 1 , comprising:providing a confectionery core;forming a soft coating about an exterior surface of said confectionery core; ...

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Номер записи: 44
04-01-2018 дата публикации

ORAL PH AND BUFFERING CAPACITY MODIFIERS

Номер: US20180000392A1
Автор: Cao Densen, Jensen Steven D
Принадлежит: CAO GROUP, INC.

Example embodiments of the present invention include various compositions that include a pH modifier composition and/or a buffering capacity modifier composition. In some examples, the pH modifier compositions include a dose of pH modifier to raise the pH in a patient's mouth from about 1 to about 2 pH levels. The compositions are then incorporated into various confections for oral ingestion or application that allow a patient to easily use the composition with the pH and/or buffering capacity modifiers. For example, compositions with the pH and/or buffering capacity modifiers can be incorporated within chewing gum, tablets, lozenges, breath strips, hard candy, oral sprays, and other confections. Another embodiment of the invention includes a testing device to test the pH and buffering capacity within a patient's mouth. 1. A dental treatment system for directly controlling the pH environment within a patient's oral cavity , comprising: a testing strip;', "a pH testing pad attached to the testing strip and configured to test the pH level of a patient's saliva; and", 'a buffering capacity testing pad attached to the testing strip and configured to test the buffering capacity of a patients saliva; and, 'a testing device, comprising an oral pH modifier composition; and', 'an oral buffering capacity modifier composition,, 'a delivery device, comprisingwherein the testing device is used to determine the dosage of the delivery device such that the patient can customize the use of the delivery device to control the pH within the patient's oral cavity.2. The dental treatment system recited in claim 1 , wherein the delivery device is in the form of a confection.3. The dental treatment system recited in claim 2 , wherein the buffering capacity modifier composition comprises calcium ascorbate.4. The dental treatment system recited in claim 3 , wherein the calcium ascorbate has a weight percentage within the range of about 1% to about 10% of the overall weight of the confection. ...

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Номер записи: 45
02-01-2020 дата публикации

MULTICOMPONENT GUMMY COMPOSITIONS WITH HARD CORE

Номер: US20200000716A1
Автор: Bagley Lindsey, Godfrey Graham, Huatan Hiep, JONES Huw, Kanji Nazim, Muniz Luis C., Oryniak Caryn, Romanoschi Ovidiu
Принадлежит: CHURCH & DWIGHT CO., INC.

The present disclosure provides oral, chewable dosage forms that are suitable for delivery of one or more active ingredients to a consumer, particularly a human individual. The dosage forms can be configured as multicomponent compositions formed of: a first component including a gummy composition; a second component that is a particulate material or is a pre-formed solid unit or plurality of pre-formed solid units; and an active ingredient. The second component can be, for example, in the form of a pharmaceutically acceptable oral dosage unit, such as a tablet, a caplet, a soft shell capsule, a hard shell capsule, a microcapsule, or a pastille. 1. A chewable , multicomponent composition for oral administration , the multicomponent composition comprising:a first component that is a hydrocolloid system comprising about 70% to about 94% w/w of one or more hydrophilic bulking agents, about 1% to about 20% w/w of one or more hydrophilic, long chain polymers, and about 5% to about 35% w/w of a water source, the first component being in the form of a gel;a second component that is in the form of a particulate material or is a pre-formed solid unit or plurality of pre-formed solid units; andan active ingredient;wherein the first component substantially surrounds the second component.2. (canceled)3. The multicomponent composition of claim 1 , further comprising a third component configured as a layer between the first component and the second component.4. The multicomponent composition of claim 3 , wherein the third component is configured as a barrier layer that substantially prevents passage of water between the first component and the second component.5. The multicomponent composition of claim 1 , wherein one or more of the following conditions is met:the active ingredient is included in the second component;the active ingredient is included in the first component;the active ingredient is in an encapsulated form;the gummy composition is elastic or viscoelastic;the ...

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Номер записи: 46
07-01-2021 дата публикации

STEVIA EXTRACT CONTAINING SELECTED STEVIOL GLYCOSIDES AS FLAVOR, SALTY AND SWEETNESS PROFILE MODIFIER

Номер: US20210000960A1
Автор: Petit Marcia, PURKAYASTHA Siddhartha
Принадлежит:

extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from plant are found to improve the perception of flavor and taste perception, which includes the sweet, savory and salty perception in a wide range of food and beverage applications. 1Stevia rebaudiana. A taste and flavor modifying composition comprising major steviol glycosides comprising Reb A , Reb C , Reb D and Stevioside , and glycosylated diterpene derivative plant molecules , derived from a plant.2. The taste and flavor modifying composition of claim 1 , wherein the major steviol glycosides comprise more than two steviol glycoside molecules claim 1 , selected from the group consisting of Reb A claim 1 , Stevioside claim 1 , Reb D and Reb C; the content of each of the four major steviol glycosides varying between 1% to 25% of the composition.3. The taste and flavor modifying composition of claim 2 , wherein the Reb A content is between 5% to 20% claim 2 , the Reb C content between 1% to 25% claim 2 , the Reb D content between 1% to 20% claim 2 , and the stevioside content 2% to 15%.4. The taste and flavor modifying composition of claim 1 , further comprising minor steviol glycosides and glycosylated diterpene derivatives comprising Rebaudiosides E claim 1 , N claim 1 , and O; wherein the content of each of these minor steviol glycosides and their derivatives is less than 10% of the composition.5. The taste and flavor modifying composition of claim 1 , further comprising other minor steviol glycosides and derivatives comprising steviolbioside claim 1 , rubusoside claim 1 , dulcoside claim 1 , and Rebaudiosides B claim 1 , F claim 1 , G claim 1 , H claim 1 , K claim 1 , L claim 1 , M; wherein the content of each of these minor steviol glycosides and their derivatives is less than 5% of the composition.6. A food or beverage product having an intense taste and flavor profile comprising the ...

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Номер записи: 47
07-01-2021 дата публикации

Oral dosage form containing theobromine-free cocoa

Номер: US20210000963A1
Автор: Frank Seibertz, Gabriel Wauer, Thomas Hille
Принадлежит: LTS Lohmann Therapie Systeme AG

Disclosed are stable dosage forms for oral administration of active pharmaceutical ingredients in which any unpleasant taste sensation, caused by release of the active pharmaceutical ingredient and/or of the excipients in the oral and pharyngeal cavity of the patient, is masked by the use of theobromine-free cocoa.

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Номер записи: 48
12-01-2017 дата публикации

MOISTURE-RESISTANT EDIBLE FOOD COATING AND METHOD FOR APPLYING THE SAME

Номер: US20170006881A1
Автор: Alanis Villarreal Rolando Jesus, Gonzalez Juarez Juan Gabriel, Jones Miles Elton, Kutner Jane L., Torres San Juan Julio Alberto
Принадлежит:

This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables more efficient application of the coating to a bakery product, reduces surface blemishes or textural defects on a frozen bakery product, and permits the frozen bakery product to show a fresh, “ready-to-eat” appearance upon thawing that will extend the shelf life and enhance the commercial value of the bakery product. 1. An edible food coating , comprising:a polymer, wherein the polymer is from about 1% to about 30% of the edible coating, an organic solvent, wherein the organic solvent is from about 70% to about 99% of the edible coating, and a viscosity, wherein the viscosity is from about 12 cPs to about 16 cPs.2. The edible food coating of claim 1 , wherein the polymer is Hydroxypropylcellulose (HPC) or Ethyl cellulose (EC).3. The edible food coating of claim 1 , wherein the organic solvent is ethyl alcohol.4. The edible food coating of claim 1 , wherein the viscosity is about 14 cPs.5. The edible food coating of claim 1 , wherein the polymer is about 3% of the edible coating.6. The edible food coating of claim 1 , where the organic solvent is about 97% of the edible coating.7. A food product claim 1 , comprising:a substrate that includes flour, sugar, fat, and water,a frosting in contact with the substrate, andan edible coating in contact with the frosting,wherein the coating includes from about 1% to about 30% of a polymer, from about 70% to about 99% of an organic solvent, and a viscosity from about 12 cPs to about 16 cPs.8. The edible food coating of claim 7 , wherein the polymer is Hydroxypropylcellulose (HPC) or Ethyl cellulose (EC).9. The edible food coating of claim 7 , wherein the organic solvent is ethyl alcohol.10. The edible food coating of claim 7 , wherein the viscosity is about 14 cPs.11. The edible food coating of ...

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Номер записи: 49
11-01-2018 дата публикации

Fortified Snack Foods and Methods of Fortification

Номер: US20180007928A1
Автор: Knights Ralph James
Принадлежит: Balanced Nutrients

Improved adhesion of powdered and particulate color and flavoring to dry snack foods such as, but not limited to: chips, pretzels, crackers, and puffed, popped, baked or extruded compositions is provided. The improved adhesive is a milk or water based composition with added high quality protein selected from one or more of milk, whey, milk concentrate, whey concentrate, isolated milk protein, soy concentrate, soy milk, soy isolate, egg, egg white, egg protein isolate, or combinations from animal, grain or legume sources with an essential amino acid composition that meets human growth and maintenance standards. The improved adhesive is applied to the surface of snack foods providing an adhesive surface for binding dry flavoring and colors. Examples show snack food compositions with improved nutrient content including reduced fat content, an increase in protein content and a beneficial increase in the protein quality measured by the Protein Digestibility Corrected Amino Acid Score. 1. A food adhesive composition comprising:a. 60% to 90% liquid milk; andb. 4% to 30% (w/w) added protein having an Amino Acid Score of 1.0 or higher.2. (canceled)3. The adhesive of wherein the liquid milk comprises:a. the standardized food described in Title 21 of the U.S. Code of Federal Regulations Sections 131 and 133; orb. a modified milk as described in Title 21 of the U.S. Code of Federal Regulations Sections 131 and 133; orc. a liquid milk protein concentrate or isolate ord. a reconstituted milk protein concentrate or isolate.4. The adhesive of claim 1 , wherein the liquid milk comprises an imitation milk derived from vegetable sources or a dairy analog.5. The adhesive of where the added protein is chosen from one or more of dried milk claim 1 , milk protein concentrate claim 1 , milk protein isolate claim 1 , whey claim 1 , whey protein concentrate claim 1 , whey protein isolate claim 1 , caseinate claim 1 , milk micelles claim 1 , precipitated milk proteins claim 1 , soy protein ...

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Номер записи: 50
11-01-2018 дата публикации

Confectionery Composition and A Method of Manufacturing Thereof

Номер: US20180007929A1
Автор: Bernard Emile
Принадлежит:

The present invention relates to a sugar confectionery composition comprising an alcohol-containing phase and a sweet-containing phase, wherein the composition, when set, is in the form of a single-phase amorphous mass. The invention also relates to a method of manufacturing a sugar confectionery composition, comprising steps of: preparing an alcohol-containing phase at a first temperature; preparing a sweet-containing phase at a second temperature; incorporating one of the two phases into another to form a mixture; setting the mixture to form the composition; wherein, when set, the composition is in the form of a single-phase amorphous mass. 1. A confectionery composition comprising an alcohol-containing phase and a sweet-containing phase , wherein the composition , when set , is in the form of a single-phase amorphous mass.2. The confectionery composition according to claim 1 , wherein the composition claim 1 , when set claim 1 , comprises an alcohol concentration of about 5% to about 8% by volume.3. The confectionery composition according to claim 1 , wherein the alcohol-containing phase comprises at least one setting agent selected from a group consisting of thickening agents claim 1 , gelling agents claim 1 , solidifying agents and a mixture thereof.4. (canceled)5. The confectionery composition according to claim 1 , wherein the alcohol-containing phase comprises at least one alcohol in a concentration ranged from about 36% to 60% by total volume of the phase.6. The confectionery composition according to claim 1 , wherein the sweet-containing phase comprises at least one sweet-flavoured substance selected from a group consisting of glucose claim 1 , sugar claim 1 , artificial sweeteners and a mixture thereof.7. (canceled)8. (canceled)9. (canceled)10. A method of manufacturing a confectionery composition claim 1 , comprising steps of:preparing an alcohol-containing phase at a first temperature;preparing an sweet-containing phase at a second temperature; ...

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Номер записи: 51
10-01-2019 дата публикации

SOLUBLE FIBER LOZENGE

Номер: US20190008776A1
Автор: Burke William J., Gao Feng, Gee Diane L., Hulan Phillip M., Kobal Gerd, Zhuang Shuzhong
Принадлежит: Altria Client Services LLC

A soluble fiber lozenge provided herein includes a body that is partially or wholly receivable in an oral cavity. The body includes a soluble-fiber matrix and one or more additives dispersed in the soluble-fiber matrix. In some cases, a soluble fiber lozenge provided herein includes at least 40 weight percent of soluble fiber. In some cases, soluble fiber in soluble fiber lozenge provided herein can include maltodextrin. The soluble fiber lozenge is adapted to release one or more additives from the body when the body is received within the oral cavity of a consumer and exposed to saliva. A method of making soluble fiber lozenges provided herein includes forming a molten mixture of at least 40 weight percent soluble fiber, one or more additives, and less than 15 weight percent water while maintaining a mixture temperature of less than 200° C. and portioning the molten mixture into a plurality of soluble fiber lozenges. In some cases, the ingredients can be mixed to form the molten mixture in an extruder. 1. (canceled)2. A lozenge comprising: 'a matrix including a soluble fiber; and', 'a body that is wholly receivable in an oral cavity, the body including,'}an additive dispersed in the matrix, the body having a glass transition temperature ranging from about 50° C. to about 120° C.3. The lozenge of claim 2 , wherein the soluble fiber comprises a maltodextrin claim 2 , psyllium claim 2 , inulin claim 2 , an arabinoxylan claim 2 , cellulose claim 2 , resistant starch claim 2 , a resistant dextrin claim 2 , lignin claim 2 , a pectin claim 2 , a beta-glucan claim 2 , an oligosaccharide claim 2 , a sub-combination thereof claim 2 , or a combination thereof.4. The lozenge of claim 2 , wherein the soluble fiber is present in an amount greater than or equal to about 40 weight percent of the body.5. The lozenge of claim 2 , wherein the matrix further comprises:water in an amount ranging from about 2 weight percent to about 15 weight percent of the body.6. The lozenge of claim ...

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Номер записи: 52
08-01-2015 дата публикации

Probiotic or symbiotic gelled products and method for the production thereof

Номер: US20150010674A1
Автор: Estefania Valero Cases, Maria Jose Frutos Fernandez
Принадлежит: Universidad Miguel Hernandez de Elche UMH

The invention relates to gelled products such as gelatins for food consumption or wine gums, comprising probiotic microorganisms and, in some of the variants thereof, prebiotic microorganisms, said products being developed from drinks of plant origin such as juices made from fruit, vegetables and cereals, which are subjected to a lactic fermentation process with at least one probiotic strain. The invention also relates to the method for producing such products, consisting of the following basic steps: a) production of a pasteurised or sterilised substrate; b) fermentation of the substrate; c) hydration of the gelatin and dissolution thereof in hot water; d) cooling of the hydrated gelatin; e) mixing of the fermented plant drink with the selected prebiotic and additives; h) homogenisation of the mixture; and g) packaging of the product.

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Номер записи: 53
21-01-2016 дата публикации

CHEWING GUM SNACKS; AND METHODS OF MAKING THEREOF

Номер: US20160015053A1
Автор: Amoako-Poku Francis, Kabse Kishor, Pettigrew Susan, Tancredi Doris, Ueminami Atsushi, Yang Zi
Принадлежит: Intercontinental Great Brands LLC

Disclosed herein are chewing gum snack products having multi-sensorial attributes of flavor, texture, and visual appeal which provides a snack-like quality at the initial stage of chewing that then transitions to chewing gum-like qualities at later stages of chewing.

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Номер записи: 54
21-01-2016 дата публикации

NATURAL BLUE ANTHOCYANIN-CONTAINING COLORANTS

Номер: US20160015067A1
Автор: Ahmadiani Neda, Collins Thomas M., Giusti M. Monica, Johnson J. Christopher, Robbins Rebecca J.
Принадлежит:

The present invention is directed to natural blue anthocyanin-containing colorants comprising fractions of anthocyanin molecules separated from anthocyanin-containing vegetable and fruit juices and extracts. Anthocyanin fractions are separated at a select pH based on differences in polarity of the anthocyanin molecules in the anthocyanin-containing vegetable and fruit juices and extracts. The invention is directed to the anthocyanin fractions providing color characteristics similar to those provided by the synthetic blue colorant, FD&C Blue No. 1. The present invention is also directed to natural green colorants comprising the natural blue anthocyanin-containing colorant and a natural yellow colorant. The present invention is further directed to edible products comprising the natural blue anthocyanin-containing colorants.

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Номер записи: 55
17-01-2019 дата публикации

REDUCED SALT MIXTURES FOR CONFECTIONS

Номер: US20190014792A1
Автор: RAMIREZ Lilian, TRAN Lisa
Принадлежит:

Improved confectionary compositions using a reduced salt mixture comprising at least one salt substitute, modified salt or modified salt substitute having at least two different particle sizes which give an acceptable texture, stability, clarity and flavor delivery, while having less sodium chloride than traditional salted confectionary compositions. 1. A reduced salt mixture comprising at least two or more different particle sizes selected from the group consisting of:a. fine, very fine, coarse, moderately coarse, and very coarse; and,b. at least one salt substitute, modified salt, modified salt substitute or combinations thereof, to reduce the sodium content of a salted confectionary composition by at least 50%.2. The reduced salt mixture of claim 1 , wherein the reduced salt mixture reduces the sodium content of a salted confectionary composition by at least 85%.3. The reduced salt mixture of claim 1 , wherein the salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain fine particles having a particle size range of 75 to 180 microns claim 1 , and at least one salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain coarse particles having a particle size range of 180 to about 1 claim 1 ,200 microns.4. The reduced salt mixture of claim 1 , wherein the salt substitute claim 1 , modified salt claim 1 , or modified salt substitute contain very fine and fine particles having a particle size range of 75 to 180 microns claim 1 , and at least one salt substitute claim 1 , modified salt claim 1 , or modified salt substitute containing coarse claim 1 , moderately coarse and coarse particles having a particle size range of 180 to about 1 claim 1 ,200 microns.5. The reduced salt mixture of claim 1 , comprising:a. from about 20 wt. % to 50 wt. % of 75 to 180 micron size particles selected from the group consisting of salt substitute, modified salt, modified salt substitute, and combinations thereof; and,b. from about ...

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Номер записи: 56
21-01-2016 дата публикации

XYLITOL CONTAINING COMESTIBLE PRODUCT

Номер: US20160015633A1
Автор: Boldt Ashley L., Brown Burton Douglas, Carroll Thomas J., Gibson Paula M., Huzinec Robert J., Kumiega Steven M., Stumpf David M.
Принадлежит:

The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

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Номер записи: 57
21-01-2016 дата публикации

Protein Delivery System and Method of Making Same

Номер: US20160015777A1
Автор: Daniel Anthony Traylor
Принадлежит: Nutraceutical Strategies Corp

A protein delivery system that may provide a complete essential amino acid status, stimulating muscle growth and maintaining muscle mass, while reducing caloric intake.

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Номер записи: 58
21-01-2021 дата публикации

OPTIMIZED FORMULATION OF ALTERNATIVE CHOCOLATE OF CAROB WITHOUT MILK, WITH OR WITHOUT ADDED SUGAR, GLUTEN-FREE, WITHOUT SOY AND WITH OR WITHOUT FIBERS

Номер: US20210015117A1
Автор: GIUNTI DE OLIVEIRA Luiz Carmine, ORLANDI GIUNTI OLIVEIRA Eloisa Helena
Принадлежит:

The invention patent relates to improvements in the formulation of a product based on carob bean which can take various forms (solid tablets, bars, candies), yielding an alternative chocolate product with special nutritional characteristics to meet the requirements of consumers with food restrictions due to health problems or through their lifestyles or convictions, providing characteristic colour, odour and taste attributes, without using soy, milk (lactose-free and milk protein-free), caffeine, theobromine, with or without added sugar, gluten-free, with or without fibres, with low glycemic index sugars and without any allergenic ingredients. 18-. (canceled)9. “Optimized formulation of alternative chocolate of carob without milk , with or without added sugar , gluten-free , without soy and with or without fibers” , with 0.40% of sunflower lecithin , 0.20% of aroma similar to the natural condensed milk , 0.07% of natural vanilla aroma and 0.10% of hazelnut natural aroma , characterized in that it additionally contains:2 to 65% of carob powder;25 to 35% of fractionated vegetable fat from palm;2 to 45% of low glycemic index sugars selected from carob sugar and coconut sugar.0 to 33% of maltitol sweetener;2 to 7% of coconut fat chosen from coconut oil and coconut milk;2 to 20% of rice derivative, chosen from rice flour, rice extract and powder for rice beverage preparation;2 to 20% of sweet potato flour;0 to 11.23% of maltodextrin; and0 to 20% of polydextrose.10. “Optimized formulation of alternative chocolate of carob without milk claim 9 , with or without added sugar claim 9 , gluten-free claim 9 , without soy and with or without fibers” claim 9 , according to claim 9 , with 0.40% of sunflower lecithin claim 9 , 0.20% of aroma identical to the natural condensed milk claim 9 , 0.07% natural aroma of vanilla and 0.10% natural aroma of hazelnut claim 9 , characterized in that the preferred formula additionally contains: 12% of carob powder; 30% of fractionated vegetable ...

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Номер записи: 59
21-01-2021 дата публикации

Edible Granules with Varied Flavors and Their Preparation Methods

Номер: US20210015137A1
Автор: Chen Zhen, Ding Junfeng, LEI Guotai
Принадлежит:

The present invention discloses edible granules with varied flavors, relating to the technical field of food. The present invention comprises carbohydrates, water, emulsifiers, salt, sweeteners, flavor enhancers, acidity modifiers, food flavors, food colors and antioxidants, wherein the amounts of them are: carbohydrates 70-80%, water 10-20%, emulsifiers 0-10%, salt 0-10%, sweeteners 0-10%, flavor enhancers 0-2%, acidity modifiers 0-2%, food flavors 0.01-1%, food colors 0-0.5% and antioxidants 0.01-0.04%. In the present invention, through different components of carbohydrates, water, emulsifiers, salt, sweeteners, flavor enhancers, acidity modifiers, food flavors, food colors and antioxidants, edible granules with varied flavors may be prepared without adding natural substances in the granules of the present invention, so that the problem that the existing natural seasonings have a single taste and are difficult to prepare is solved. 1. Edible granules have varied flavors , the granules comprise: carbohydrates , water , emulsifiers , salt , sweeteners , flavor enhancers , acidity modifiers , food flavors , food colors and antioxidants. The amounts of them are: carbohydrates 70-80% , water 10-20% , emulsifiers 0-10% , salt 0-10% , sweeteners 0-10% , flavor enhancers 0-2% , acidity modifiers 0-2% , food flavors 0.01-1% , food colors 0-0.5% and antioxidants 0.01-0.04%.2. Edible granules have varied flavors according to . Specifically claim 1 , the carbohydrates are sugar claim 1 , glucose claim 1 , starch claim 1 , fructose claim 1 , trehalose claim 1 , food fiber claim 1 , and dextrin etc. They can be used individually or used as a combination of two or more of them.3. Edible granules have varied flavors according to . Specifically claim 1 , the emulsifiers described are Arab gum claim 1 , guar gum claim 1 , pectins claim 1 , propylene glycol esters of fatty acids claim 1 , mono- and diglycerides of fatty acids claim 1 , propylene glycol alginate claim 1 , ...

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Номер записи: 60
17-01-2019 дата публикации

CANDY IN ORIGINAL PACKAGE

Номер: US20190016526A1
Автор: Hrant Karen Vardanyan
Принадлежит:

Production of confectionery products, namely candies having various fillings, preferably chocolate, caramel, jelly, other fillings. Wrap decoration operations are reduced and by using shapes and colors of the wrapped candy as a base for the image on the wrap, reducing material consumption. Accurate alignment of the candy and the image fragments improves the composite image. The body is covered with a glaze coating and wrapped with a transparent material, having a stylized image, the side face and the end faces of the wrap being connected. The wrap includes inner and outer layers. The inside of the outer layer and/or the outside of the inner layer comprises colored image fragments that make up the stylized image on the wrap. The candy body can be ball-shaped, presenting a three-dimensional configuration on the wrap. The body glaze coating forms can provide color to the wrap stylized image. The joint strength of the wrap ends is lower than that of its side face. The wrap can be opened from its end face by applying pressure to the wrap and removing the candy body from the end face by holding the outer surface of the wrap. 1. A candy comprising a ball-shaped candy body made from a candy mass and covered with a sugar glaze coating with the thickness of 0.5-2.5 mm; a wrap produced of a transparent material having a stylized image thereon in which the candy body is wrapped by connecting the side face and the end faces of the wrap; wherein the wrap comprises two transparent layers—an inner layer and an outer layer; on the inside of the outer layer and/or on the outside of the inner layer image fragments are printed and colored at least in one color and having a shape and dimensions corresponding to the respective fragments of the stylized image on the wrap; wherein the candy body is intended to create a three-dimensional configuration of the stylized image on the wrap , and a color of the glaze coating of the candy body forms a part of the color of the stylized image on the ...

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Номер записи: 61
16-01-2020 дата публикации

Novel Triterpene-Glycoside as Sweetener or Sweetener Enhancer

Номер: US20200017541A1
Автор: Fotini TSCHIRINTZI, Gregor HETTERLING, Grit KLUGE, Karsten Siems, Sven Jakupovic
Принадлежит: ANALYTICON DISCOVERY GMBH

What claimed is a method of sweetening or enhancing sweetening effect of a composition that is administered orally to an individual by adding a specific triterpene glycoside obtained from Momordica grosvenorii ( Siraitia grosvenori ).

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Номер записи: 62
28-01-2016 дата публикации

INKJET PRINTING WITH EDIBLE INK

Номер: US20160021907A1
Автор: Cavin Sandrine, MICHEL MARTIN, PIPE Christopher James
Принадлежит: NESTEC S.A.

The present invention relates generally to printing processes. In particular the invention relates to processes for printing with edible inks. An aspect of the invention relates to printing an edible ink onto a material using an inkjet printing device. The material may be an edible material. The ink may comprise a colourant, at least 30% water, at least 25% carbohydrate sweeteners and be free from both diols and triols. A further aspect of the invention is a printed foodstuff obtainable by the process of printing edible ink onto a material. 1. Process for printing on a material comprising applying an edible ink onto the material using an inkjet printing device , wherein the ink comprises a colorant , at least 30 wt. % water , at least 25 wt. % carbohydrate sweetener and the ink is free from both diols and triols.2. A process according to wherein the material is an edible material3. A process according to wherein the carbohydrate sweetener is selected from the group consisting of monosaccharides claim 1 , disaccharides claim 1 , oligosaccharides claim 1 , sugar alcohols and combinations thereof.4. A process according to wherein the carbohydrate sweetener comprises at least two different saccharide compounds.5. A process according to wherein the ink is free from monohydric alcohols.6. A process according to wherein the viscosity of the ink at 30° C. is between 3 and 40 mPa·s.7. A process according to wherein the colorant is derived from natural sources.8. A process according to wherein the colorant is selected from the group consisting of annatto claim 1 , carmine claim 1 , copper chlorophyllin claim 1 , spirulina claim 1 , rice starch claim 1 , vegetable carbon claim 1 , betalains claim 1 , anthocyanins claim 1 , beta-carotenes claim 1 , caramel claim 1 , malt claim 1 , paprika claim 1 , lutein claim 1 , turmeric and combinations thereof.9. A process according to wherein the water content of the ink is between 30 wt. % and 60 wt. % and the carbohydrate sweetener ...

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Номер записи: 63
26-01-2017 дата публикации

COATED COMESTIBLES AND PROCESS FOR THEIR PREPARATION

Номер: US20170020158A1
Автор: HASSLINGER Bernd, Kowalczyk Jorg, PETERS Siegfried, Willibald-Ettle Ingrid
Принадлежит:

Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles. 1. Coated comestibles comprising a core of a comestible and a first coating wherein the first coating comprises isomaltulose and at least 5 weight-% (based on the total dry weight of the first coating) of a binding agent.2. The coated comestibles according to claim 1 , which comprises a first coating comprising isomaltulose and a binding agent claim 1 , and a second coating comprising isomaltulose and a binding agent claim 1 , wherein the amount of the binding agent in the second coating is higher than in the first coating.3. The coated comestibles according to claim 1 , wherein the first coating is free of food colors claim 1 , while the second coating comprises at least one food color.4. The coated comestibles according to claim 2 , wherein the first coating comprises 5 to 10 weight-% of the binding agent (based on the total dry weight of the first coating) and the second coating comprises 11 to 20 weight-% (based on the total dry weight of the second coating) of the binding agent.5. The coated comestibles according to claim 1 , wherein the first coating includes at least one panning additive.6. The coated comestibles according to claim 2 , wherein the second coating includes at least one panning additive.7. Coated comestibles comprising:(a) a core of a comestible;(b) 20 to 100 layers of a first coating of a first liquid medium, wherein the first medium comprises 70 to 95 weight-% of isomaltulose (based on the total dry weight of the first coating) and 5 to 8 weight-% of a binding agent (based on the total dry weight of the first coating) wherein the binding agent is a water soluble hydrocolloid, and(c) 10 to 100 layers of a second coating of a second liquid medium, wherein the second liquid medium comprises 70 to 85 weight-% of isomaltulose (based on the total dry weight of the second coating) and 13 to 17 weight-% of a binding agent (based on the total dry ...

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Номер записи: 64
25-01-2018 дата публикации

FRUIT SNACK WITH PROBIOTICS AND METHOD OF MANUFACTURING A FRUIT SNACK WITH PROBIOTICS

Номер: US20180020692A1
Автор: DWIVEDI Basant K.
Принадлежит:

A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes. 1. A process of manufacturing a food product having probiotic cultures that is stable at room temperature for a substantial period of time , comprising the steps of:combining a plurality of ingredients to produce a slurry;cooking the slurry to produce a center for the food product, the center having a moisture content;applying a barrier layer to the center of the food product;applying an outer layer over the barrier layer applied to the center of the food product, the outer layer containing probiotic cultures; andallowing the center of the food product to cool to room temperature prior to applying the outer layer.2. The process of claim 1 , wherein the step of combining comprises combining at least one of fruit puree and fruit juice with another ingredient to produce the slurry having the moisture content.3. The process of claim 1 , wherein the moisture content of the center of the food product is at least 10%.4. The process of claim 1 , wherein the step of combining comprises combining sweetening agents claim 1 , flavoring agents claim 1 , water claim 1 , acidulants claim 1 , and at least one of fruit ...

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Номер записи: 65
10-02-2022 дата публикации

FILLING FOR A BAKERY OR CHOCOLATE PRODUCT

Номер: US20220039423A1
Автор: Belouin Francois, Rabault Jean Luc
Принадлежит:

The present invention provides a method for preparing a filled bakery product, the method comprising: 1. A method for preparing a filled bakery product , the method comprising:providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil,tempering the filling composition to form a tempered filling composition,depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., andactively cooling the deposited filling composition,wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature,wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C.,wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., andwherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.26-. (canceled)7. The method according to claim 1 , wherein the tempered filling composition is aerated to decrease its density to from 650 to 1300 g/L preferably to from 700 to 1200 g/L claim 1 , more preferably to from 950 to 1190 g/L claim 1 , prior to the step of depositing the tempered filling composition.8. The method according to claim 1 , wherein in the step of actively cooling the deposited filling composition claim 1 , the deposited filling composition is cooled to a temperature of at least 5° C. claim 1 , preferably at least 6° C. claim 1 , more ...

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Номер записи: 66
10-02-2022 дата публикации

STICKER KIT FOR MAKING CUSTOMIZED PARTY WARE AND METHODS OF MAKING AND USING THE SAME

Номер: US20220039424A1
Автор: SCOTT JOEL THOMAS, SMITH RANDY DWAYNE
Принадлежит:

A sticker kit configured for use in custom decorating party ware items, including tableware items, such as plates, on which food can be served. Related embodiments include a method for producing such a sticker kit and a method for producing customized party ware using such a sticker kit. In one embodiment, the sticker kit includes at least one food grade safe decorative sticker that is formatted or configured (in size and shape) to be secured over the surface of a corresponding plate, bowl, platter or other tableware item for contact with food being served thereon. A do-it-yourself (“DIY”) user can apply the stickers to stock party ware items of any color or style selected by the DIY user to create custom decorated party ware. 1. A sticker kit for making custom decorated party ware , said sticker kit comprising:at least one sticker sheet comprising at least one sticker having one or more decorative elements thereon, wherein at least one of said at least one stickers is a food grade safe sticker configured to be secured over the surface of a tableware item for contact with food being served thereon.2. The sticker kit of claim 1 , wherein said food grade safe sticker comprises one or more decorative elements printed thereon with food grade safe inks or dyes.3. The sticker kit of claim 1 , wherein said food grade safe sticker comprises a food grade safe coating over said one or more decorative elements.4. The sticker kit of claim 1 , wherein said at least one sticker is removable from said sticker sheet and is configured to be secured to a party ware item to decorate the party ware item.5. The sticker kit of claim 1 , wherein said at least one sticker is removable from said sticker sheet and corresponds in shape to a portion of a party ware item on which the sticker may be secured to decorate the party ware item.6. The sticker kit of claim 1 , wherein said food grade safe sticker is configured to be secured to a portion of a top surface of a plate.7. The sticker kit of ...

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Номер записи: 67
10-02-2022 дата публикации

HERBAL CONFECTIONERY CANDY FOR EYESIGHT IMPROVING

Номер: US20220039425A1
Автор: GAO Si
Принадлежит:

An herbal confectionery candy for eyesight improving is provided by the present disclosure and belongs to the technology field of eye vision nutrient health care and Chinese herbal medicine conditioning and eye rehabilitation. The herbal confectionery candy for eyesight improving serves as a supplemental nutrient for human eye lens and retinal photoreceptor cells and provides Chinese herbal medicine eye conditioning, preventive health caring and repairing effects. It contains 12 of the most directly effective nutritional ingredients coupled with 54 kinds of Chinese herbs, processed by the modern technology-based functional candy industry. It is easy to carry around and easy for oral intake. It features the functions of eliminating the intraocular free radicals, repairing damage to eyesight caused by blue light and tonifying eyes with nutrients. 1. An herbal confectionery candy for eyesight improving , wherein: the herbal confectionery candy comprises a first type of raw materials composed of human eye lens and retinal photoreceptor cells nutrients , comprising:(1) rhodopsin nucleotides: 0.0002-0.001 parts; (2) 11-cis-retinal: 0.0002-0.001 parts; (3) lutein ester: 0.001-0.006 parts; (4) zeaxanthin: 0.001-0.005 parts; (5) accinium myrtillus anthocyanin: 0.03-0.15 parts; (6) blueberry anthocyanin: 0.04-0.22 parts; (7) β-carotene: 0.001-0.006 parts; (8) vitamin B2: 0.0004-0.002 parts; (9) docosahexaenoic acid: 0.04-0.22 parts; (10) vitamin C: 0.06-0.3 parts; (11) haematococcus pluvialis: 0.06-0.3 parts; (12) blueberry powder: 0.2-1 parts;more than 5 kinds can be selected from above 12 kinds of the human eye lens and retinal photoreceptor cells nutrients and added into an actual formulation group, and a total weight of selected raw materials should be between 0.3 g and 1.8 g;the actual formulation group comprises following groups: 11 kinds of the human eye lens and retinal photoreceptor cells nutrients are selected from (1) to (11) as group A, 10 kinds of the human eye ...

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Номер записи: 68
17-04-2014 дата публикации

Method for the production of candied fruit and vegetables and dried fruit and vegetables without sucrose by using sucrose substituent agents and respective candied fruit and vegetables

Номер: US20140106034A1
Автор: Ana Isabel Ramos Novo Amorim De Barros, Fernando Hermínio FERREIRA MILHEIRO NUNES, Pilar DOS SANTOS
Принадлежит: Douromel - Fabrica De Confeitaria Lda, Universidade de Tras os Montes e Alto Douro

The present invention relates to a process for the production of candied fruit and vegetables without sucrose, by immersing the fruit and vegetables previously prepared in candied solutions containing sucrose substituent agents. The sucrose substituent agents may or may not have other functional properties in addition to their sweet flavor. The resulting candied products may be subject to further processing in order to reduce water content, thus resulting in dried fruit or vegetables without sucrose, with or without additional functional properties.

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Номер записи: 69
25-01-2018 дата публикации

SYNERGISTIC COMPOSITION COMPRISING PROPOLIS AND CARNOSIC ACID FOR USE IN THE PREVENTION AND TREATMENT OF CANDIDIASIS

Номер: US20180021389A1
Автор: ARGUELLES ORDONEZ Juan Carlos, ARGUELLES PRIETO Alejandra, GUIRAO ABAD Jose Pedro, LOZANO TERUEL Jose Antonio, SANCHEZ-FRESNEDA PINTO Ruth
Принадлежит:

Synergistic composition comprising propolis and carnosic acid for use in the prevention and treatment of candidiasis. The invention relates to a synergistic composition comprising propolis that comprises polyphenols at a concentration between 70 and 90% by weight of propolis and carnosic acid, for use in the prevention and treatment of candidiasis in humans and/or animals. The invention also relates to a synergistic pharmaceutical and/or veterinary composition and a synergistic food product. 1. A synergistic composition comprising:propolis comprising polyphenols at a concentration between 70 and 90% by weight of the propolis andcarnosic acid,for use in the prevention and treatment of candidiasis in humans and/or animals.2. Synergistic composition for use according to claim 1 , wherein the candidiasis is epithelial candidiasis.3. Synergistic composition for use according to claim 1 , wherein the concentration of propolis is between 20 and 80% by weight relative to the total of the synergistic composition.4. Synergistic composition for use according to claim 1 , wherein the concentration of carnosic acid is between 10 and 60% by weight relative to the total of the synergistic composition.5. Synergistic composition for use according to claim 1 , wherein the synergistic composition is provided in the form selected from the group consisting of cream claim 1 , gel claim 1 , ointment claim 1 , vaginal suppositories claim 1 , sprays claim 1 , tablets claim 1 , powders for topical use claim 1 , capsules claim 1 , powder for oral suspension claim 1 , ear drops claim 1 , toothpaste claim 1 , mouthwash claim 1 , perfusion claim 1 , syrup claim 1 , wipes claim 1 , dental thread claim 1 , dental floss claim 1 , toothbrush and interdental brush.6. Synergistic pharmaceutical and/or veterinary composition comprising:propolis comprising polyphenols at a concentration between 70 and 90% by weight of the propolis andcarnosic acid,together with pharmaceutically and/or veterinarily ...

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Номер записи: 70
24-01-2019 дата публикации

Granulation of a stevia sweetener

Номер: US20190021356A1
Автор: Avetik Markosyan, Siddhartha Purkayastha
Принадлежит: PureCircle Sdn Bhd

A method for making a granulated Stevia sweetener is described. The resulting sweetener has a desirably high solubility level.

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Номер записи: 71
24-01-2019 дата публикации

PAINT BY CANDY MOSAIC AND KIT

Номер: US20190021360A1
Автор: Roessler Ryan J.
Принадлежит:

A kit for making a mosaic design using multiple pieces of like sized and shaped pieces of candy is disclosed. The kit comprises a matrix holder comprising a plurality of enclosed wall spaces arranged in regular array, and a supply of candies which can be of an ovoid size and shape of so-called jelly beans. The mosaic spaces are sized and shaped to accept these candies. Some of the candies can be of a variety of colors or can otherwise have visual appearances differing from other candies. When the candies are arranged within the matrix, an artistic mosaic picture is presented. In effect, the kit user has, by the choice and arrangement of candy colors, painted an image. 1. A kit for making a mosaic design using multiple pieces of like sized and shaped pieces of candy , the kit comprising , in combination ,a matrix holder comprising a plurality of walls defining enclosed wall spaces arranged in a regular array, each enclosed wall space having a size and shape substantially like the size and shape of adjacent enclosed wall spaces,the kit further comprising a plurality of candies,each candy having a size and shape substantially like the size and shape of other candies and formed to fit within the matrix enclosed wall spaces,at least some of the candies having a visual appearance differing from other candies whereby to permit the kit user to form a mosaic design in the matrix with the candy.2. A kit according to wherein said candies are ovoid in shape.3. A kit according to wherein said candies vary in color.4. A kit according to wherein said matrix holder is metal.5. A kit according to wherein said matrix holder is translucent plastic.6. A kit according to further including an app associated with the kit claim 1 , the app being capable of creating an image design for use with the matrix and the candies.7. A method of making a mosaic design comprising the steps of:providing a matrix holder comprising a plurality of enclosed wall spaces arranged in a regular array,each ...

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Номер записи: 72
22-01-2015 дата публикации

pH-adjusted sweetener

Номер: US20150024106A1
Автор: Bongers Ulrich, Haberland Juergen, Hüller Thomas, Ludovici Karl, Oswald Gerda, Zehnacker Olivier
Принадлежит: EVONIK DEGUSSA GmbH

The invention relates to processes for producing hard sweets from isomalt while maintaining strict pHs, and also to mixed compositions containing isomalt and optionally pH buffer substances having a defined pH. 1. An aqueous solution comprising water andfrom 20% by weight to 75% by weight of 6-O-α-D-glucopyranosyl-D-sorbitol, andfrom 25% by weight to 80% by weight of 1-O-α-D-glucopyranosyl-D-mannitol,wherein the percentages by weight relate to the total amount of sugars and sugar alcohols in the total solution,and wherein the aqueous solution, at a temperature of 25° C., has a pH of from 4.0 to 5.0.2. The aqueous solution according to further comprisingfrom 0.02% by weight to 15% by weight of α-D-glucopyranosyl-1,1-D-sorbitol,optionally from 0.02% by weight to 15% by weight of sorbitol andoptionally from 0.02% by weight to 15% by weight of mannitol,wherein the percentages by weight relate to the total amount of sugars and sugar alcohols in the total solution.3. The aqueous solution according to wherein the solution comprises a total amount of sugars and sugar alcohols of from 40% by weight to 90% by weight claim 1 , based on the total aqueous solution.4. A mixed composition comprising containingfrom 20% by weight to 75% by weight of a-D-glucopyranosyl-1,6-D-sorbitol,from 20% by weight to 75% by weight of a-D-glucopyranosyl-1,1-D-mannitol andfrom 0.02% by weight to 15% by weight of a pH buffer substance,wherein the percentages by weight relate to the total amount of [[the]] sugars and sugar alcohols in the total mixed composition,wherein it has, in the form of a 40% by weight dry matter-containing aqueous solution, wherein the percentages by weight relate to the total aqueous solution, at a temperature of 25° C., a pH of from 4.0 to 5.0.5. A mixed composition according to further comprisingfrom 0.02% by weight to 15% by weight of α-D-glucopyranosyl-1,1-D-sorbitol,optionally from 0.02% by weight to 15% by weight of sorbitol andoptionally from 0.02% by weight to 15% by ...

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Номер записи: 73
22-01-2015 дата публикации

DECORATION, DECORATIVE BASE AND METHOD FOR MAKING SAME

Номер: US20150024114A1
Автор: Coubrough Karen Louise
Принадлежит:

The present invention provides a decoration formed from a mixture of a decorative base and a colour additive, the decorative base comprising a quantity of a thickening/hardening compound, pure icing sugar and water, wherein the decoration sets in less than 24 hours from being created, the decoration having a colour matching the colour additive. 1. A method of creating a decorative base for use in creating edible decorations , the method comprises:mixing a quantity of a thickening/hardening compound with water;leaving the mixture over a predetermined period of time;adding a quantity of pure icing sugar to the mixture to provide the decorative base;whereupon the decorative base being used to form a decoration will result in the decoration setting in less than 24 hours.2. A method of creating an edible decoration , the method comprises:making a decorative base by mixing a quantity of a thickening/hardening compound with water, leaving the mixture over a predetermined period of time, before adding a quantity of pure icing sugar to the mixture;adding a colour additive to the decorative base;wherein once the colour additive is mixed with the decorative base a decoration can be formed, the decoration setting in less than 24 hours.3. A method of creating an edible decoration having a metallic coloured finish , the method comprises:making a decorative base by mixing a quantity of a thickening/hardening compound with water, leaving the mixture over a predetermined period of time, before adding a quantity of pure icing sugar to the mixture;adding a metallic colour additive to the decorative base;wherein once the colour additive is mixed with the decorative base a decoration can be formed, the decoration setting in less than 24 hours, the decoration having a metallic coloured appearance once set.4. The method according to claim 1 , wherein the predetermined period of time may be less than 24 hours.5. The method according to claim 1 , wherein the predetermined period of time is ...

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Номер записи: 74
23-01-2020 дата публикации

CONSUMABLES

Номер: US20200022387A1
Автор: GRAY Kimberley, HANSEN Chad Allen, JIA Zhonghua, NAMAN Charles Benjamin, SIMONS Christopher Todd, SLACK Jay Patrick, YANG Xiaogen
Принадлежит:

Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), 1. A method of sweetening consumables comprising admixing to a consumable:a) at least 0.0001% (w/w) of at least one sweetener, including natural and artificial sweeteners, wherein said sweetener includes sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof,wherein said at least one sweetener or sweetener combination is present in a concentration above the sweetness detection threshold in a concentration isosweet from 2% to 15% sucrose, andb) hesperitin dihydrochalcone 4″-beta-D-glucoside (HDG) in a concentration near its sweetness detection threshold.2. The method according to claim 1 , wherein the HDG concentration is from 0.3 to 20 ppm.3. The method according to claim 1 , wherein the consumable is selected from dairy product claim 1 , dairy-derived product and dairy-alternative product and wherein the HDG concentration is from 1 to 75 ppm.4. The method according to claim 1 , wherein the consumable has a pH below 6.5 and the HDG concentration is from 0.6 to 30 ppm.5. The method according to claim 1 , wherein the consumable has a pH below 5 and the HDG concentration is from 0.6 to 40 ppm.6. The method according to claim 1 , wherein the consumable is a water-based consumable selected from the group consisting of water claim 1 , aqueous beverage claim 1 , enhanced/slightly sweetened water drink claim 1 , mineral water claim 1 , carbonated beverage claim 1 , non-carbonated beverage claim 1 , carbonated water claim 1 , still water claim 1 , soft drink claim 1 , non-alcoholic drink claim 1 , alcoholic drink claim 1 , beer claim 1 , wine claim 1 , liquor claim 1 , fruit drink claim 1 , juice claim 1 , fruit juice claim 1 , vegetable juice claim 1 ...

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Номер записи: 75
23-01-2020 дата публикации

METHYLMENTHOL DERIVATIVE AND COOL-SENSATION IMPARTER COMPOSITION CONTAINING SAME

Номер: US20200024221A1
Автор: Harada Makoto, ITOH Hisanori, Matsumoto Takaji, OTAKE Masaya, OTSUKA Masashi, Sato Tomoharu
Принадлежит: TAKASAGO INTERNATIONAL CORPORATION

A cooling agent composition includes a methyl menthol derivative represented by the following general formula (1). In the formula (1), a symbol * indicates an asymmetric carbon atom, X represents a hydrogen atom or a substituent, and Y represents an aryl group having 6 to 20 carbon atoms which may have a substituent. 2. The cooling agent composition according to claim 1 , wherein X in the general formula (1) represents a hydrogen atom claim 1 , a hydroxyl group claim 1 , an acetoxy group claim 1 , an oxo group claim 1 , or a methyl group claim 1 , and Y in the general formula (1) represents a phenyl group which may have a substituent.4. The cooling agent composition according to claim 1 , further comprising at least one kind of cooling substance other than the methyl menthol derivative.5. The cooling agent composition according to claim 4 , wherein the cooling substance other than the methyl menthol derivative is at least one cooling substance selected from the group consisting of:one or more kinds of compounds selected from menthol, menthone, camphor, pulegol, isopulegol, cineole, cubenol, menthyl acetate, pulegyl acetate, isopulegyl acetate, menthyl salicylate, pulegyl salicylate, isopulegyl salicylate, 3-(1-menthoxy)propane-1,2-diol, 2-methyl-3-(1-menthoxy)propane-1,2-diol, 2-(1-menthoxy)ethane-1-ol, 3-(1-menthoxy)propane-1-ol, 4-(1-menthoxy)butan-1-ol, menthyl 3-hydroxybutanoate, menthyl glyoxylate, p-menthane-3,8-diol, 1-(2-hydroxy-4-methylcyclohexyl)ethanone, menthyl lactate, menthone glycerin ketal, menthyl-2-pyrrolidone-5-carboxylate, monomenthyl succinate, alkali metal salts of monomenthyl succinate, alkaline earth metal salts of monomenthyl succinate, monomenthyl glutarate, alkali metal salts of monomenthyl glutarate, alkaline earth metal salts of monomenthyl glutarate, N-{[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl}glycine, p-menthane-3-carboxylic acid glycerol ester, menthol propylene glycol carbonate, menthol ethylene glycol carbonate, p-menthane-2,3 ...

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Номер записи: 76
04-02-2016 дата публикации

Process for preparing a confectionery, and confectioneries thus obtained

Номер: US20160029656A1
Автор: Ping Jiang, Qingli WANG, Yoshitaka Okubo
Принадлежит: Roquette Freres SA

The present invention relates generally to a confectionery. More specifically, the present invention relates to a novel process for preparing novel sugar-free confectioneries having a gelled centre and a multilayer coating of laminated type. The present invention also relates to the confectioneries obtained by performing the process.

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Номер записи: 77
04-02-2016 дата публикации

HARD PANNED COATING AND CONFECTION COMPRISING THE SAME

Номер: US20160029657A1
Автор: Collins Thomas M., Robbins Rebecca J., Stawski Barbara
Принадлежит:

There is provided a hard panned coating, and a hard panned confection comprising an edible core coated with the same. The hard panned coating comprises multiple sugar syrup layers, only some of which further comprise one or more sucrose esters. In some embodiments, titanium dioxide may be excluded from the sugar syrup/sucrose ester layers. In these, and other, embodiments, the hard panned coatings exhibit one or more L*, a* and b* values within 5% of the corresponding value of a colorant overcoat applied over a precoat comprising titanium dioxide. Raw material cost savings are thus provided, while yet providing a confection having enhanced properties. 1. A hard panned coating comprising multiple sugar syrup layers , less than all of the sugar syrup layers further comprising an amount of one or more sucrose esters.2. The hard panned coating of claim 1 , wherein the sugar comprises a natural sugar.3. The hard panned coating of claim 2 , wherein the sugar comprises sucrose claim 2 , glucose claim 2 , fructose claim 2 , galactose claim 2 , dextrose claim 2 , or a combination of these.4. (canceled)5. The hard panned coating of claim 1 , wherein no sugar syrup/sucrose ester layer comprises titanium dioxide and/or no sugar syrup layer comprises titanium dioxide.6. (canceled)7. The hard panned coating of claim 1 , wherein one or more sugar syrup and/or sugar syrup/sucrose ester layers comprise a colorant.8. (canceled)9. The hard panned coating of claim 1 , wherein the ΔE of the color of the hard panned coating is 10 or less when calculated relative to the color of the same color variant of a hard panned coating comprising titanium dioxide.10. (canceled)11. The hard panned coating of claim 9 , wherein the ΔE of the color of the hard panned coating is 6 or less when calculated relative to the color of the same color variant of a hard panned coating comprising titanium dioxide.12. (canceled)13. The hard panned coating of claim 1 , wherein the ΔE of the color of the hard panned ...

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Номер записи: 78
24-04-2014 дата публикации

Chewable soft capsule shell and chewable soft capsule

Номер: US20140112982A1
Автор: Cuifeng Cao, Weiwei Wang, Xuesi Zhu
Принадлежит: Hainan Yangshegtang Pharmaceutical Co Ltd, Hangzhou Yangshengtang Healthcare Products Co Ltd, Natural Medicine Institute of Zhejiang Yangshengtang Co Ltd

The present invention relates to a chewable soft capsule shell and a chewable soft capsule, and to a filled jelly sweet and a process for preparing a chewable soft capsule shell or filled jelly sweet, wherein the chewable soft capsule shell comprises gelatin 10%-50%, water retention agent 10%-40%, thickening agent 2%-20%, water 6%-20%, and said soft capsule shell has a thickness of 0.3-1.2 mm.

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Номер записи: 79
29-01-2015 дата публикации

OXIDIXABLE FATTY ACID COMPOSITION DELIVERY FORM

Номер: US20150030718A1
Автор: Saebo Asgeir
Принадлежит: Aker BioMarine Antarctic AS

The present invention provides a chewable oral delivery vehicle comprising a chewable matrix and at least one soft gelatin capsule encapsulating an oxidizable fatty acid composition, wherein the at least one soft gelatin capsule is incorporated into the chewable matrix. The chewable matrix may be a gummy candy or jelly sweet. The oxidizable fatty acid composition may be a free fatty acid composition, fatty acid ester composition, glyceride composition, phospholipid composition or combinations thereof, and preferably comprise one or more fatty acids or residues thereof selected from the group consisting of eicosapentaenoic-, docosahexaenoic-, docosapentaenoic-, conjugated linoleic-, palmitoleic-, trans palmitoleic-, alpha linolenic-, gamma linolenic-, and stearidonic acid and combinations thereof. 1. A chewable oral delivery vehicle comprising a chewable matrix and at least one soft gelatin capsule encapsulating an oxidizable fatty acid composition , wherein said at least one soft gelatin capsule is incorporated into said chewable matrix.2. A chewable oral delivery vehicle according to claim 1 , wherein said chewable matrix is a gummy candy or jelly sweet.3. A chewable oral delivery vehicle according to claim 1 , wherein oxidizable fatty acid composition is selected from the group consisting of free fatty acid compositions claim 1 , fatty acid ester compositions claim 1 , glyceride compositions claim 1 , phospholipid compositions and combinations thereof claim 1 , said free fatty acids claim 1 , fatty acid esters claim 1 , glycerides claim 1 , and phospholipids comprising one or more fatty acids or residues thereof selected from the group consisting of eicosapentaenoic- claim 1 , docosahexaenoic- claim 1 , docosapentaenoic- claim 1 , conjugated linoleic- claim 1 , palmitoleic- claim 1 , trans palmitoleic- claim 1 , alpha linolenic- claim 1 , gamma linolenic- claim 1 , and stearidonic acid and combinations thereof.4. A chewable oral delivery vehicle according to claim ...

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Номер записи: 80
02-02-2017 дата публикации

NOVEL TRITERPENE-GLYCOSIDES AS SWEETENERS OR SWEETENER ENHANCERS

Номер: US20170029458A1
Автор: Hetterling Gregor, Jakupovic Sven, Kluge Grit, Siems Karsten, Tschirintzi Fotini
Принадлежит: ANALYTICON DISCOVERY GMBH

Suggested are triterpene-glycoside compounds, which are obtainable by the extraction of () which are useful as a sweetener or sweetener enhancer in preparations and compositions, especially oral edible compositions. 2. A compound of formula (I) according to claim 1 , wherein{'sub': 1', '2, 'Rand Rare independently of one another and denote hydroxyl or a sugar moiety selected from the group consisting of a monosaccharide, an oligosaccharide and mixtures thereof,'}wherein the monosaccharide and/or the monosaccharide units of the oligosaccharide are selected from the group consisting of glucose, 2-glucopyranosyl-glucose, 3-glucopyranosyl-glucose, 4-glucopyranosyl-glucose, 6-glucopyranosyl-glucose, glucopyranosyl-(1→2)-[glucopyranosyl-(1→6)]-glucose and mixtures thereof, and{'sub': '3', 'wherein in the case of the oligosaccharide, the monosaccharide units of the oligosaccharide are linked via glycosidic bonds to each other, and Rdenote hydrogen, hydroxyl or carbonyl.'}3. A compound of formula (I) according to claim 1 , wherein in the case where Ris an oligosaccharide with 2 monosaccharide units (disaccharide) claim 1 , the monosaccharide units of the disaccharide of Rare linked via glycosidic bonds together claim 1 , which is not a 1→6 linking.4. A compound of formula according to claim 1 , wherein{'sub': '2', 'Ris an oligosaccharide with 2 monosaccharide units (disaccharide), and'}{'sub': '3', 'Rdenote hydrogen or carbonyl.'}5. A compound of formula (I) according to claim 1 , wherein{'sub': '1', 'Rdenotes hydrogen, hydroxyl carbonyl or an oligosaccharide with 2, 3, 4 or 5 monosaccharide units,'}{'sub': '2', 'Ris an oligosaccharide with 2 monosaccharide unit (disaccharide), and'}{'sub': '3', 'Rdenotes hydroxyl.'}6. A compound of formula (I) according to claim 1 , wherein in the case where Ris an oligosaccharide with 3 monosaccharide units (trisaccharide) claim 1 , then{'sub': '1', 'Ris carbonyl, and/or'}{'sub': '3', 'Ris not hydroxyl or carbonyl, or'}{'sub': 3', '1, ' ...

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Номер записи: 81
30-01-2020 дата публикации

BLOOM RESISTANT FROZEN BAKERY PRODUCTS

Номер: US20200029582A1
Автор: Alanis Villarreal Rolando Jesus, Gonzalez Juarez Juan Gabriel, Jones Miles Elton, Kutner Jane L., Torres San Juan Julio Alberto
Принадлежит:

The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts. 121.-. (canceled)22. A doughnut frosting resistant to sugar bloom , consisting essentially of:sugar, fat, water, and stabilizer,at least 2.8 wt % to about 15 wt % maltodextrin,a water activity that is at least 0.802, anda viscosity of about 22 Pascal-second to about 27 Pascal-second,wherein when the doughnut frosting is in contact with a doughnut, the percent difference in moisture content between the doughnut and the doughnut frosting is from about −6% to about 1.5% and initial sugar bloom does not occur on the doughnut until after 61 days.23. The doughnut frosting of claim 22 , wherein the doughnut is a cake doughnut and the initial sugar bloom does not occur on the cake doughnut until after 90 days.24. The doughnut frosting of claim 22 , wherein the doughnut is a yeast doughnut and the initial sugar bloom does not occur on the yeast doughnut until after 61 days.25. The doughnut frosting of claim 22 , wherein the doughnut is frozen.26. The doughnut frosting of claim 22 , wherein the water activity of the frosting ranges from 0.802 to 0.818.27. The doughnut frosting of claim 22 , wherein the maltodextrin comprises from about 2.8 wt % to about 11 wt % of the frosting.28. A doughnut frosting resistant to sugar bloom claim 22 , consisting essentially of:sugar, fat, water, and stabilizer,at least 2.8 wt % to about 15 wt % maltodextrin,a water activity that is at least 0.802,and a viscosity of about 22 Pascal-second to about 27 Pascal-second,wherein when the doughnut frosting is in contact with a doughnut, the percent difference in moisture content between the doughnut and the doughnut frosting is from about −4% to about 1% and initial sugar bloom does not occur on the doughnut until after 61 days.29. The doughnut frosting of claim 28 , wherein the water activity of the frosting ranges from 0.802 to 0 ...

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Номер записи: 82
30-01-2020 дата публикации

SOFT CANDY

Номер: US20200029586A1
Автор: DOGUCHI Yasuhiro, FUJIMOTO Ichiro
Принадлежит:

To provide a delicious soft candy giving a mint-based feeling of coolness. Provided is a soft candy including 2.0% by weight or more and 15% by weight or less of oil or fat, and 0.2% by weight or more and less than 3.0% by weight of L-menthol and its derivative in terms of the solid content. 1. A soft candy comprising 2.0% by weight or more and 15.0% by weight or less of oil or fat , and 0.2% by weight or more and less than 3.0% by weight of L-menthol and its derivative in terms of the solid content.2. The soft candy according to claim 1 , which is non-sugar.3. The soft candy according to claim 1 , which further comprises a high sweetness sweetener.4. The soft candy according to claim 2 , which further comprises a high sweetness sweetener. The present invention relates to a soft candy.Sweets giving a strong mint-based feeling of coolness are popular. However, increasing the mixing amount of mint-based components for the purpose of increasing the feeling of coolness of candies giving a mint-based feeling of coolness, the bitter taste also increases.Soft candies become popular in recent years owing to their soft texture. However, there are not so many mint-based soft candies.Mint-based gums, tablets, and hard candies are available, but they do not give the soft melting texture characteristic to soft candies. Therefore, as a mint-based sweet, a novel sweet which gives a feeling of coolness is demanded.Patent Literature 1 discloses a bitter taste inhibitor of a mint-based flavoring agent containing an edible oil and fat as an active ingredient, but does not include disclosure about a soft candy.Patent Literature 2 discloses a sugarless soft candy composed mainly of a mixture of an amorphous glycitol and a crystalline glycitol, but does not include disclosure about a delicious soft candy giving a mint-based feeling of coolness.PTL 1: JP 2004-18829 APTL 2: JP 2006-158234 ATo provide a delicious soft candy giving a mint-based feeling of coolness.A soft candy containing 2.0 ...

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Номер записи: 83
04-02-2021 дата публикации

D-PSICOSE-CONTAINING SWEETENER AND FOODS AND DRINKS AND THE LIKE OBTAINED BY USING SAME

Номер: US20210030037A1
Автор: Fujihara Hideki, FUKADA Kazuhiro, Iida Tetsuo, Izumori Ken, Okuma Kazuhiro, Tokuda Masaaki
Принадлежит:

A D-psicose-containing sweetener with the modification of the taste of D-psicose includes D-psicose, a sugar alcohol and/or a high intensity sweetener, preferably containing D-psicose as the main component, particularly a low-calorie sweetener and/or a sweetener giving refreshing feel in the oral cavity, as well as foods and drinks obtained by using the D-psicose-containing sweetener with the modification of the taste of D-psicose, and other products given with sweetness. The sugar alcohol is one or more sugar alcohols selected from the group consisting of sorbitol, mannitol, lactitol, maltitol, xylitol and erythritol, while the high intensity sweetener is one or more high intensity sweeteners as selected from aspartame, acesulfame K, sodium cyclamate, sodium saccharin, Sucralose (under trade name), stevia sweetener, dulcin, taumatin, neotame and monellin. 1. A method of producing a sweetener , the method comprising:combining D-psicose as a main component with at least one of:a sugar alcohol selected from the group consisting of sorbitol, mannitol, lactitol, maltitol, xylitol and erythritol; ora high intensity sweetener selected from the group consisting of aspartame, acesulfame K, sodium cyclamate, sodium saccharin, Sucralose (under trade name), stevia sweetener, dulcin, taumatin, Neotame and monellin,wherein the sweetener comprises 30 parts or more of the sugar alcohol in relation to 100 parts of D-psicose, or the sweetener comprises 0.008 parts or more of the high intensity sweetener in relation to 100 parts of D-psicose, such that a taste of the sweetener is comparable to a taste of sucrose.2. The method according to claim 1 , wherein the sweetener comprises an effective amount of the sugar alcohol or the high intensity sweetener to change sweetness onset and heaviness of the sweetener such that the taste of the sweetener is comparable to the taste of sucrose.3. The method according to claim 1 , wherein D-psicose is combined with acesulfame K.4. The method ...

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Номер записи: 84
04-02-2021 дата публикации

SWEET TASTE RECEPTOR ANTAGONIST COMPOSITIONS

Номер: US20210030839A1
Автор: DUBOIS Grant, GOLDSTEIN Robert L., PERRY Arianne
Принадлежит: SWEET DEFEAT, LLC

The present disclosure relates to compositions comprising gymnemic acid, together with a form of zinc to block the unpleasant bitter taste of gymnemic acid as well as to extend the sweet taste blocking properties of gymnemic acid, resulting in palatable compositions for delivery to the oral cavity to block sweet taste receptors located therein. The present disclosure also relates to methods of reducing sugar consumption and reducing calorie intake via administration of such compositions to a subject. 1. A composition comprising gymnemic acid and at least one form of zinc.2. The composition of claim 1 , wherein the delivery form is selected from the group consisting of a lozenge claim 1 , an orally disintegrating tablet claim 1 , an orally dispersible tablet claim 1 , a troche claim 1 , a hard candy claim 1 , a soft candy claim 1 , a jelly claim 1 , a gum claim 1 , an edible film claim 1 , an orally dissolvable film claim 1 , a wafer claim 1 , a drop claim 1 , an oral spray claim 1 , a liquid claim 1 , a powder and combinations thereof.3. The composition of claim 2 , wherein the delivery form is an orally disintegrating tablet having a disintegration time in the range of from about 30 seconds to about 5 minutes.4. The composition of claim 1 , wherein the form of zinc is selected from the group consisting of zinc acetate claim 1 , zinc carbonate claim 1 , zinc chloride claim 1 , zinc citrate claim 1 , zinc gluconate claim 1 , zinc sulfate claim 1 , zinc hydrosulfite claim 1 , zinc bisulfite claim 1 , zinc oxide claim 1 , zinc halide claim 1 , zinc hydride claim 1 , zinc carbide claim 1 , and combinations thereof.5. The composition of claim 1 , wherein the form of zinc is zinc gluconate.6. The composition of claim 1 , wherein the gymnemic acid is selected from the group consisting of an inorganic salt of gymnemic acid claim 1 , an organic salt of gymnemic acid claim 1 , a cyclodextrin complex of gymnemic acid claim 1 , a cryptand complex of gymnemic acid claim 1 , a ...

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Номер записи: 85
09-02-2017 дата публикации

CORN BASED FOOD COMPOSITION

Номер: US20170035083A1
Автор: Schwartz Mark Isaac, Stewart Andrew
Принадлежит:

A food composition comprising pulverized corn germ and a fat source is described herein. The germ is derived from an isolated germ source that has not been derived from a wet milling process or extracted with organic solvent. The composition may have a paste form, which may be spreadable or flowable. The composition may include a vitamin and/or a mineral supplement, preferably from natural sources. Colorings and flavorings may be added. Cocoa may be added. The composition can be used in place of peanut butter or other spreads made with priority allergens, and thus can be used in institutional settings that have banned peanut and tree nut products. Methods of formulating the composition, as well as uses therefor, such as in confectionery, are described. The composition may be associated with health benefits. 1. A food composition having a paste form , comprising pulverized corn germ and a fat source.2. The composition of claim 1 , wherein the corn germ is pulverized from an isolated corn germ source.3. The composition of claim 2 , wherein the isolated corn germ source is an intact corn germ that has not been exposed to or extracted with organic solvent.4. The composition of claim 1 , additionally comprising sugar claim 1 , salt claim 1 , mono-glyceride claim 1 , di-glyceride claim 1 , or a mixture thereof.5. The composition of claim 1 , wherein the total fat content of the composition is from 20 to 65% fat by weight.6. (canceled)7. (canceled)8. The composition of claim 1 , wherein the corn germ is pulverized to a particle size of from 0.1 mm to 4 mm (0.004 inch to 0.016 inch).9. The composition of claim 1 , additionally comprising a vitamin supplement claim 1 , a mineral supplement claim 1 , or a combined vitamin and mineral supplement.10. (canceled)11. (canceled)12. The composition of claim 1 , additionally comprising a dietary fibre or an indigestible edible component that is fermentable by colonic bacteria.13. The composition of claim 1 , wherein the fat source ...

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Номер записи: 86
11-02-2016 дата публикации

CONFECTIONERY PRODUCT CONTAINING ACTIVE AND/OR REACTIVE COMPONENTS AND METHODS OF PRODUCTION THEREOF

Номер: US20160037796A1
Автор: Clarke Peter, Marshall Sarah
Принадлежит:

The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material and optionally the body portion comprising various active and/or reactive components. Some embodiments are designed to provide sequential release profiles. The invention also relates to a process for the manufacture of the same. 1. A confectionery product comprising an extruded body portion , the body portion having a plurality of capillaries disposed therein , one or more of said capillaries being at least partially filled with a fill material comprising an active and/or reactive component that is volatile at temperatures of 35° C. and higher , and wherein said extruded body portion is essentially free of said volatile active and/or reactive component.2. A confectionery product comprising an extruded body portion , the body portion having a plurality of capillaries disposed therein , one or more of said capillaries being at least partially filled with a fill material comprising an active and/or reactive component that degrades when subjected to manufacturing conditions comprising exposure to temperatures of 50° C. and higher , wherein said extruded body portion is essentially free of said degradable active and/or reactive component.3. A confectionery product for imparting a perception of satiety comprising an extruded body portion , the body portion having a plurality of capillaries disposed therein , one or more of said capillaries being at least partially filled with a fill material comprising a satiety agent and wherein two or more different satiety agents are provided in the same or different capillaries , said satiety agents being selected from the group consisting of sweet flavors , savory flavors , green tea extract , caffeine , ...

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Номер записи: 87
08-02-2018 дата публикации

Emulsion base for the preparation of icings and fillings

Номер: US20180035678A1
Автор: Andrew Richard Hart, Orelia Elizabeth DANN, William Michael Hesler
Принадлежит: CSM Bakery Solutions Europe Holding NV

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.

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Номер записи: 88
08-02-2018 дата публикации

Method and Apparatus for Partitioning a Material

Номер: US20180035689A1
Автор: de Rege Thesauro Francesco, Warner Benjamin P.
Принадлежит:

Methods and apparatus are described for the partitioning of difficult to handle materials such as viscous and sticky materials. The partitioning is accomplished accurately and precisely using an apparatus to extrude the material in portions on or in receptacles disposed on a stage. 1. A method of partitioning a material , the method comprising;extruding said material from a chamber and through a CNC controlled nozzle and arraying said material onto a partitionable receptacle forming an array of non-contacting portions, wherein the material is heated using a multi-zone heater having a first and a second zone.2. The method according to claim 1 , wherein the difference in temperature between a first zone and second zone of the multi-zone heater is less than about 80 degrees Celsius.3. The method according to claim 1 , wherein the temperature of the first and the second zone is less than about 110 degrees Celsius.4. The method according to claim 1 , wherein the material has a viscosity below about 1 claim 1 ,000 claim 1 ,000 centipoise while being extruded.5. The method according to claim 1 , wherein the material has a viscosity of greater than about 10 claim 1 ,000 centipoise while being extruded.6. The method according to claim 1 , further comprising extruding material from the chamber through a one-way valve and through the nozzle.7. The method according to claim 1 , further comprising filling the chamber with material through a one-way valve attached to a reservoir of the material.8. A 3D printer for partitioning a material claim 1 , the printer comprising;a. a chamber capable of containing the material, the chamber including at least one movable wallb. a mechanism for moving the wall, the mechanism being CNC controlled,c. a multi-zone heater configured for heating the chamber, comprising at least a first and a second heater,d. an opening in the chamber through which the material can be extruded to produce extruded material,e. a stage for receiving the extruded ...

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Номер записи: 89
24-02-2022 дата публикации

STEVIA EXTRACTS

Номер: US20220053809A1
Автор: MARKOSYAN Avetik, Prakash Indra
Принадлежит:

A extract made from leaves of the plant is described. The extract has desired levels of steviol glycosides and is useful in food, beverage, and other consumable products. 2SteviaStevia. The process of further comprising purification of the extract solution and drying to obtain extract with total steviol glycoside content of at least 6.9% (wt/wt on dry basis).3Stevia rebaudianaStevia rebaudiana. The process of wherein leaves are obtained from at least one cultivar selected from the group consisting of: ‘807086’ wherein a representative sample of live plant tissue of said ‘807086’ cultivar has been deposited under CGMCC No. 9702; ‘814011’ wherein a representative sample of live plant tissue of said ‘814011’ cultivar has been deposited under CGMCC No. 9701; and ‘817096’ wherein a representative sample of live plant tissue of said ‘817096’ cultivar has been deposited under CGMCC No. 9703.4Stevia rebaudianaStevia rebaudiana. The process of wherein leaves are obtained from a cultivar generated using at least one cultivar selected from group consisting of: ‘807086’ wherein a representative sample of live plant tissue of said ‘807086’ cultivar has been deposited under CGMCC No. 9702; ‘814011’ wherein a representative sample of live plant tissue of said ‘814011’ cultivar has been deposited under CGMCC No. 9701; and ‘817096’ wherein a representative sample of live plant tissue of said ‘817096’ cultivar has been deposited under CGMCC No. 9703.5Stevia. An untreated aqueous extract prepared by the process of claim 1 , wherein RebM is present in the extract at or above its common relative concentration.6Stevia. A food claim 5 , beverage or other consumable comprising extract of . This utility patent application claims the benefit of priority from: U.S. Provisional Patent Application No. 62/044,626, filed on Sep. 2, 2014; U.S. Provisional Application No. 62/059,562, filed on Oct. 3, 2014; U.S. Provisional Patent Application No. 62/061,363, filed on Oct. 8, 2014; and U.S. ...

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Номер записи: 90
24-02-2022 дата публикации

Creatine Nutritional Supplement

Номер: US20220054442A1
Автор: Dylan Menter
Принадлежит: Individual

Disclosed herein is a nutritional supplement containing apple cider vinegar (ACV). including compositions, formulations, and combinations of ingredients in the ACV nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include ACV, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water.

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Номер записи: 91
07-02-2019 дата публикации

CRUMB CHOCOLATE FLAVOR COMPOSITIONS

Номер: US20190037875A1
Автор: Didzbalis John, FRICKE Kristina, Munafo John P., Schieberle Peter
Принадлежит:

The presently disclosed subject matter is directed to chocolate compositions containing dry milk chocolate and extraneous flavor compositions that impart a crumb chocolate flavor to a fat-based confectionery. The extraneous flavor compositions of the present disclosure can comprise (a) a highly volatile compound, (b) a lactone compound, and (c) a caramelic composition. 1. A chocolate composition comprising dry milk chocolate and an extraneous flavor composition , wherein the extraneous flavor composition comprises a) a highly volatile compound , b) a lactone compound , and c) a caramelic composition , and wherein the caramelic composition comprises dimethylhydroxy furanone , phenylacetaldehyde , and maltol.2. The chocolate composition of claim 1 , wherein the lactone compound is selected from the group consisting of δ-dodecalactone claim 1 , δ-decalactone claim 1 , γ-nonalactone claim 1 , δ-octalactone claim 1 , γ-undecalactone claim 1 , δ-valerolactone claim 1 , γ-valerolactone claim 1 , δ-hexalactone claim 1 , γ-hexalactone claim 1 , δ-heptalactone claim 1 , γ-heptalactone claim 1 , γ-octalactone claim 1 , δ-octenolactone claim 1 , δ-nonalactone claim 1 , γ-decalactone claim 1 , δ-decenolactone (massoia lactone) claim 1 , δ-undecalactone claim 1 , γ-dodecalactone claim 1 , 5-butyldihydro-4-methylfuran-2(3H)-one (whiskey lactone) claim 1 , 6-pentylpyran-2-one claim 1 , and combinations thereof.3. The chocolate composition of claim 2 , wherein the lactone compound is selected from the group consisting of δ-dodecalactone claim 2 , δ-decalactone claim 2 , δ-octalactone claim 2 , γ-nonalactone claim 2 , γ-undecalactone claim 2 , and combinations thereof.4. The chocolate composition of claim 1 , wherein the highly volatile compound is selected from the group consisting of methanethiol claim 1 , 2 claim 1 ,3-butanedione claim 1 , 2-methylbutanal claim 1 , 3-methylbutanal claim 1 , methylpropanal claim 1 , and combinations thereof.5. The chocolate composition of claim 4 , ...

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Номер записи: 92
07-02-2019 дата публикации

COOLING FORMULATIONS

Номер: US20190037896A1
Автор: JOHNSON Sonya, SHELDON Gloria, Tian Minmin
Принадлежит: WM. WRIGLEY JR. COMPANY

The present application discloses long-lasting cooling formulations which comprise at least one cooling agent and are suitable for use in confectionery products. In certain, non-limiting embodiments of the disclosed formulations, the cooling agent is WS-30 (glycerol ester of p-menthane-3-carboxylic acid) In certain embodiments, the disclosed formulations provide enhanced cooling attributes for mints and chewing gum. 2. The flavor composition of claim 1 , further comprising one or more cooling compounds selected from the group consisting of WS-23 (N claim 1 ,2 claim 1 ,3-Trimethyl-2-isopropylbutamide) claim 1 , WS-5 (N-(Ethoxycarbonylmethyl)-3-p-menthanecarboxamide) claim 1 , WS-12 ((1R claim 1 ,2S claim 1 ,5R)—N-(4-Methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide) claim 1 , menthyl glutarate claim 1 , menthyl succinate claim 1 , isopulegol claim 1 , menthyl lactate claim 1 , menthol claim 1 , WS-3 (N-Ethyl-p-menthane-3-carboxamide) claim 1 , menthol EG carbonate claim 1 , menthol PG carbonate claim 1 , and menthol glycerol ether.3. The flavor composition of claim 1 , further comprising WS-5.4. The flavor composition of claim 1 , further comprising WS-12.5. The flavor composition of claim 1 , further comprising WS-23.6. The flavor composition of claim 1 , further comprising WS-5 claim 1 , WS-12 and WS-23.7. A food product comprising the flavor composition of .9. The food product of claim 8 , wherein the concentration is about 0.05% claim 8 , about 0.1% or about 0.2% weight/weight of the food product.10. The food product of claim 8 , wherein the food product is a confectionery product.11. The food product of claim 8 , wherein the food product is selected from the group consisting of cakes claim 8 , cookies claim 8 , pies claim 8 , hard candies claim 8 , soft candies claim 8 , compressed mints claim 8 , chewing gums claim 8 , chewy candies claim 8 , gelatins claim 8 , ice creams claim 8 , sorbets claim 8 , jams claim 8 , jellies claim 8 , chocolates ...

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Номер записи: 93
06-02-2020 дата публикации

Printing on Multi-Layered, Hollow, Chocolate Figures

Номер: US20200037631A1
Автор: Patyn Luk
Принадлежит:

The present invention relates to a method for providing a multi-layered, hollow, chocolate figure with a print in edible colour preparation, comprising providing one half of a hollow, chocolate figure with one or more types of edible colour preparation by means of an elastic pad, characterised in that the printing takes place at a pressure of between 8 and 12 bar and wherein the figure is situated in a mould-half during printing. 111-. (canceled)12. Multi-layered , hollow , chocolate figure , comprising two halves , wherein at least one half of the figure is printed in one or more types of edible color preparation , applied by pad printing , wherein the figure has an average wall thickness of between 2 and 5 mm.13. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the printing consists of one or more colors.14. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the print has an average thickness of between 50 and 200 micron.15. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the foundation layer of the figure is substantially milk chocolate.16. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the figure depicts an animal claim 12 , a person or a mythical figure.17. Multi-layered claim 12 , hollow claim 12 , chocolate figure claim 12 , according to claim 12 , wherein the printing provides expression to the figure.18. Multi-layered claim 12 , hollow claim 12 , chocolate figure according to claim 12 , wherein the figure has been manufactured by providing of one half of the hollow claim 12 , chocolate figure with one or more types of edible color preparations by means of an elastic pad claim 12 , wherein the printing takes place at a pressure of between 8 and 12 bar and wherein the figure is situated in a mold-half during printing.19. Display provided with hollow claim 12 , chocolate figures according ...

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Номер записи: 94
06-02-2020 дата публикации

CANNABINOID AND SUGAR ALCOHOL COMPLEX, METHODS TO MAKE AND USE

Номер: US20200038421A1
Автор: Anastassov George, Changoer Lekhram
Принадлежит:

The present invention generally relates to a sugar alcohol and cannabinoid complex, and methods to prepare this complex from cannabinoid oil comprising at least one cannabinoid. The complex is in solid form and may be used in food, pharmaceutical, cosmetic formulations, and medical devices wherein solid forms of cannabinoid are desirable. This complex also enhances release of active cannabinoids in oral consumption. Methods to make this complex are also disclosed. 1. A method to prepare a cannabinoid and sugar or cannabinoid and sugar alcohol complex comprising the steps of:adding at least one cannabinoid into a solvent and stir into a mixture;adding sugar alcohol or mixture of sugar alcohols into the cannabinoid-solvent mixture above to form a cannabinoid and sugar alcohol slurry;placing the cannabinoid and sugar alcohol slurry in a container;stirring the cannabinoid and sugar alcohol slurry for at least 15 minutes to form a uniform mixture;applying heat to the container to raise temperature while applying vacuum to reduce the internal pressure in the container;collecting evaporated solvent in a cold trap;stopping the heat and vacuum application; andharvesting the cannabinoid and sugar alcohol solid mixture.2. The method of claim 1 , wherein the solvent is selected from the group consisting of isopropyl alcohol and ethanol.3. The method of claim 1 , wherein the sugar alcohol is selected from the group consisting of isomalt claim 1 , mannitol claim 1 , sorbitol claim 1 , xylitol claim 1 , lactitol claim 1 , maltitol claim 1 , and erythritol.4. The method of claim 1 , wherein the at least one cannabinoid is selected from the group consisting of Δ-tetrahydrocannabinol claim 1 , cannabidiol claim 1 , cannabinol claim 1 , and cannabigerol.5. The method of claim 1 , wherein the temperature is between 45° C. to 60° C.6. The method of claim 1 , wherein the internal pressure in the container is between 100 mmHg to 300 mmHg.7. The method of claim 1 , wherein the at least one ...

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Номер записи: 95
12-02-2015 дата публикации

New use for a compound of vanillin and ethyl vanillin in a food product

Номер: US20150044348A1
Автор: Barlet Bernard, Bodin Sandrine, Cochennec Corine, Colas Des Francs Tristan, Giannotta Dominique
Принадлежит:

The present invention concerns a new use for a compound of vanillin and ethyl vanillin, in a food product and more particularly in a food product with a reduced fat and/or sugar content. The present invention also concerns food compositions comprising said compound of vanillin and ethyl vanillin. 1. A method comprising incorporating , in a food product , a compound of vanillin and ethyl vanillin in a vanillin/ethyl vanillin molar ratio of 2 , having a melting point of 60° C.±2° C. , for conferring a gustatory sensation of roundness in the mouth.2. The method as claimed in claim 1 , being for reinforcing a gustatory sensation of roundness in the mouth.3. The method as claimed in claim 1 , being for compensating for loss of flavoring and loss of roundness in the mouth due to a decrease of at least 0.1% by weight in the amount of fat(s) and/or of sugar(s) for the food product with a reduced fat and/or sugar content compared with a food composition with a non-reduced fat and/or sugar content.4. The method as claimed in claim 1 , wherein the compound of vanillin and ethyl vanillin has an x-ray diffraction spectrum with several characteristic lines at angles 2θ (in)°=20.7−25.6−27.5−28.0 measured relative to the copper K-Alpha1 line=1.54060 Å claim 1 , said characteristic lines at angles 2θ (in)° not being present in the x-ray diffraction spectrum of pure vanillin or of pure ethyl vanillin.5. The method as claimed in claim 1 , wherein the gustatory sensation of roundness in the mouth is characterized by at least one taste sensation selected from the group consisting of a creamy taste claim 1 , a milk fat taste claim 1 , a butter taste claim 1 , a sweet taste claim 1 , adhesion and fullness in the mouth.6. The method as claimed in claim 1 , wherein the compound of vanillin and ethyl vanillin is mixed with at least one excipient selected from the group consisting of fatty acids claim 1 , optionally in salt or ester form; fatty alcohols; polyoxyethylenated fatty alcohols; ...

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Номер записи: 96
18-02-2021 дата публикации

WHOLE GRAIN SYRUPS AND FLOURS

Номер: US20210045406A1
Автор: GREGSON Christopher Mark, SILLICK Matthew
Принадлежит:

A low sugar, low viscosity syrup from whole grain seed or flour is disclosed. A readily soluble flour is also disclosed. The syrup comprises 90% to 100% of its solid components as water soluble solids and the wholegrain flour comprises 50% to 95% of its solid components as water soluble solids. By controlling the mashing and hydrolysis of a cooked whole grain seed or flour, a syrup can be obtained comprising a defined oligosaccharide content with a narrow molecular weight distribution (i.e. low in sugar and low DP 11+). 1. A syrup , derived from whole grain or a whole grain flour , the syrup having a composition comprising:less than 25% of monosaccharides and disaccharides in a dry weight basis;greater than 55% of oligosaccharides in the dry weight basis;less than 20% of polysaccharides in the dry weight basis; andnon-starch derived nutritional components from a grain and present in a range of approximately 1% to approximately 15%.2. The syrup derived from the whole grain or the whole grain flour of claim 1 , wherein the syrup comprises 90% to 100% of its solid components as water soluble solids.3. The syrup derived from the whole grain or the whole grain flour of claim 1 , wherein the monosaccharides and disaccharides comprise a sweetness index below approximately 0.15.4. The syrup derived from the whole grain or the whole grain flour of claim 1 , wherein the polysaccharides have a degree of polymerization of at least 11.5. The syrup derived from the whole grain or the whole grain flour of claim 1 , wherein the non-starch derived nutritional components are selected from the group consisting of: proteins claim 1 , fats claim 1 , minerals claim 1 , cellulose claim 1 , and soluble fibers.6. The syrup derived from the whole grain or the whole grain flour of claim 1 , wherein the processed seed does not contain a refined starch and has not been fermented by a microorganism.7. The syrup derived from the whole grain or the whole grain flour of claim 1 , wherein the syrup ...

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Номер записи: 97
18-02-2021 дата публикации

CANDY FIGURE WITH INTERCHANGEABLE ELEMENTS

Номер: US20210045407A1
Автор: Lee Judy Jonhee
Принадлежит:

A system and method are disclosed for forming a novelty candy assembly such as edible confection figures. The system includes interchangeable edible first confection elements of different colors or shapes. Interchangeable edible second confection elements may have different colors or shapes. Each of the second confection elements may be interchangeably mountable to each of the first confection elements. The system may include interchangeable edible third confection elements of different colors or shapes. Each of the third confection elements may be interchangeably mountable to one of each of the first or second confection elements. 1. A novelty candy assembly comprising:at least a first interchangeable element and at least a second interchangeable element wherein the second interchangeable element is interchangeably mountable to the first interchangeable element.2. The novelty candy assembly of claim 1 , wherein the first interchangeable element and/or the second interchangeable element is a gummy.3. The novelty candy assembly of claim 1 , further comprising a third interchangeable element.4. The novelty candy assembly of claim 1 , wherein said first interchangeable element is a head and said second interchangeable element is a body.5. The novelty candy assembly of claim 4 , wherein the first interchangeable element further comprises a receiving channel and the second interchangeable element further comprises a peg-like connector.6. The novelty candy assembly of claim 5 , wherein the peg-like connector is sized and configured to extend into the receiving channel.7. The novelty candy assembly of claim 4 , further comprising an accessory mounted to the head and/or body claim 4 , the accessory being selected from a plurality of different interchangeable accessories.8. The novelty candy assembly of claim 7 , wherein said accessory has a through-hole that extends completely through the accessory.9. The novelty candy assembly of claim 8 , wherein said head and said body ...

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Номер записи: 98
15-02-2018 дата публикации

NEW COLOR FOR EDIBLE COATINGS

Номер: US20180042260A1
Автор: Grass Hansjoerg, HITZFELD Andrea
Принадлежит:

The present invention is directed to an edible coating comprising milled rhodoxanthin having an average particle size D(v,0.5) in the range of from 400 to 650 nm, more preferably in the range of from 500 nm to 600 nm, measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution. This milled rhodoxanthin is preferably added to the edible coating during its manufacture in the form of a dispersion. The edible coating is preferably used for coating confectionary such as chocolate lentils. The present invention is also directed to precursors of such edible coatings such as sugar syrup and sugar-free alternatives, both comprising such a milled rhodoxanthin. 121.-. (canceled)22. A form comprising milled rhodoxanthin , wherein the milled rhodoxanthin in the form has an average particle size in the range of from 400 to 650 nm , measured by Laser Diffraction; Malvern Mastersizer 3000 , MIE volume distribution.23. The form according to being a dispersion.24. The form according to claim 22 , wherein the rhodoxanthin is encapsulated in a matrix of modified food starch.25. The form according to claim 24 , further comprising either glycerine or a saccharide.26. A process for the manufacture of a dispersion according to comprising the following steps:a) Providing a dispersion comprising crystalline rhodoxanthin, modified food starch, water and glycerine or a saccharide;b) Milling the dispersion as obtained in step a) until the milled rhodoxanthin in the dispersion has an average particle size D(v,0.5) in the range of from 400 to 650 nm, measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution.27. A method for coloring edible coatings claim 22 , sugar syrups or sugar-free syrups claim 22 , wherein a milled rhodoxanthin form according to is used to impart the color to the edible coatings claim 22 , sugar syrups or sugar-free syrups.28. An edible coating comprising a form according to .29. The edible coating according to according to claim ...

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Номер записи: 99
15-02-2018 дата публикации

NEW COLOR FOR GUMS AND JELLIES

Номер: US20180042261A1
Автор: GRASS Hansjörg, HITZFELD Andrea
Принадлежит:

The present invention is directed to gums and jellies comprising a milled rhodoxanthin form with an average particle size D(v,0.5) of the milled rhodoxanthin in the form in the range of from 400 to 600 nm, more preferably in the range of from 500 nm to 600 nm, whereby the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000, MIE volume distribution. The present invention is also directed to such a milled rhodoxanthin form, its manufacture and its use for coloring gums (especially gummy bears) and jellies. 1. A gum or a jelly comprising a milled rhodoxanthin form with an average particle size D(v ,0.5) of the milled rhodoxanthin in the form in the range of from 400 to 600 nm , more preferably in the range of from 500 nm to 600 nm , whereby the average particle size is measured by Laser Diffraction; Malvern Mastersizer 3000 , MIE volume distribution.2. The gum or jelly according to claim 1 , wherein the amount of the milled rhodoxanthin is in the range of from 1 to 50 ppm claim 1 , based on the total weight of the gum or jelly.3. The gum according to being a gummy bear.4. The gummy bear according to having a color value b* in the range of from 1 to 10 (preferably 2 to 10) at the CIELAB color scale and a color value a* in the range of from 2 to 15 (preferably 5 to 15) at the CIELAB color scale.5. The gummy bear according to claim 3 , wherein the amount of the milled rhodoxanthin is in the range of from 2 to 20 ppm claim 3 , based on the total weight of the gummy bear.6. The gum or the jelly according to claim 1 , wherein the milled rhodoxanthin is added to the gum or jelly as a dispersion wherein the milled rhodoxanthin is encapsulated in a matrix of modified food starch.7. A form comprising milled rhodoxanthin claim 1 , wherein the milled rhodoxanthin in the form has an average particle size in the range of from 400 to 650 nm claim 1 , more preferably in the range of from 500 nm to 600 nm claim 1 , measured by Laser Diffraction; Malvern ...

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Номер записи: 100