СПОСОБ СУШКИ ОЛИГОСАХАРИДОВ НА ОСНОВЕ УРОНОВОЙ КИСЛОТЫ

Изобретение относится к пищевой промышленности. Согласно предложенному способу смешивают порошок, содержащий олигосахарид на основе уроновой кислоты, воду, белок и углевод, с образованием водного раствора, который нагревают до температуры от 50 до 90°С. Добавляют в нагретый водный раствор жир и сушат посредством распыления с образованием порошковой композиции. При этом олигосахарид на основе уроновой кислоты имеет DP 2 - 250. Также предложен порошок, полученный указанным способом, и пищевой продукт, содержащий данный порошок. Группа изобретений позволяет получить продукт, который при длительном хранении не изменят цвет, запах и вкус. 5 н. и 7 з.п. ф-лы, 1 ил.

СОСТАВ ТВЕРДОГО ЛЕДЕНЦА (ВАРИАНТЫ)

Настоящее изобретение относится к усовершенствованным твердым леденцам, содержащим объемные подсластители и лечебные вещества. Предложен состав твердого леденца, включающий объемный подсластитель, представляющий собой изомальтулозу и трегалозу, эритрит или их комбинации, и лечебное вещество, представляющее собой инулин, неперевариваемый декстрин, сукромальт и полидекстрозу или их комбинации, при этом весовое отношение объемного подсластителя к лечебному веществу составляет в вес.% в расчете на сухие вещества от 70/30 до 40/60. Изобретение обеспечивает получение леденцов приемлемой прозрачности, текучести в холодном состоянии и стабильности липкости при получении, которые являются менее кариесогенными и не вызывают патологических отклонений в желудочно-кишечном тракте. 4 н. и 14 з.п. ф-лы, 16 табл.

СПОСОБ ПОЛУЧЕНИЯ МОРОЖЕНОГО С ИСПОЛЬЗОВАНИЕМ АГРЕГАЦИИ БЕЛКА В ПРИСУТСТВИИ СВОБОДНЫХ ДВУХВАЛЕНТНЫХ КАТИОНОВ

Способ получения мороженого включает следующие стадии. Обеспечивают композицию ингредиентов, содержащую мицеллярные казеины и сывороточные белки и имеющую pH 6,1–7,1 и концентрацию белков 1–15 мас.%. Соотношение казеина к сывороточному белку в композиции ингредиентов составляет 90/10–60/40. Добавляют 3–25 мМ двухвалентных катионов кальция, чтобы обеспечить концентрацию свободных двухвалентных катионов 3–8 мМ в композиции ингредиентов. Гомогенизируют композицию ингредиентов, пастеризуют и перемешивают композицию ингредиентов при температуре 80–100°C в течение периода времени 0,5–3 мин с образованием агломерированных белков, содержащих казеины и бета-лактоглобулин из сывороточных белков. Агломераты имеют размер 5–50 мкм, измеренный по среднему диаметру D(4,3). Замораживают композицию ингредиентов, включающую в себя жир в количестве 0,5–20 мас.%, твердые вещества молока без жиров в количестве 5–15 мас.%, подсластитель в количестве 5–30 мас.%, систему стабилизатора в количестве до 6 мас.%.

КОНДИТЕРСКИЙ ПРОДУКТ, СОДЕРЖАЩИЙ АГЛОМЕРИРОВАННЫЙ МАСЛЯНЫЙ ПОРОШОК

Изобретение относится к пищевой промышленности. Твердый кондитерский продукт, содержащий агломерированные под давлением гранулированные порошковые ингредиенты, в котором указанные гранулированные порошковые ингредиенты включают масляный порошок и от 25 до 75 мас.% молочного порошка. При этом масляный порошок содержит внутреннюю сердцевину, включающую масло, и внешнюю оболочку, включающую поперечно-сшитый эмульгатор, и в котором масляный порошок содержит по меньшей мере 40 мас.% масла. Способ приготовления твердого кондитерского продукта, включающий стадии: обеспечения масляного порошка, в котором указанный масляный порошок содержит внутреннюю сердцевину, включающую масло, и внешнюю оболочку, включающую поперечно-сшитый эмульгатор, и в котором масляный порошок содержит по меньшей мере 40 мас.% масла; смешивание масляного порошка с молочным порошком и другими порошковыми ингредиентами; механическое перемешивание смеси ингредиентов с образованием гранулята, и прессование или формование полученного ...

Способ приготовления сахаристых изделий из ягод

Изобретение относится к пищевой промышленности, а именно к способу приготовления сахаристых изделий из ягод. Смешивают ягоды с сахаром, в качестве которых используют смесь из ирги, облепихи, красной смородины при соотношении 3:2:1. Выдерживают ягоды до получения сиропа. Отделяют ягоды от сиропа. Сушат их при постоянном перемешивании с сахарной пудрой до полного покрытия поверхности ягод сахарной пудрой и глазируют полученные ягоды. После нанесения слоя глазури ягоды обсыпают какао. В качестве глазури используют смесь, состоящую из сливочного масла, натурального подсластителя, сока облепихи, картофельного крахмала и воды. Для приготовления глазури используют следующее соотношение компонентов, мас.%: сливочное масло – 64,0-84,0; натуральный подсластитель – 1,5-1,7; сок облепихи – 3,4-5,4; картофельный крахмал – 0,2-0,3; вода – остальное. В результате осуществления способа получают продукт, обладающий относительно небольшой калорийностью, а также сохраняющий стабильную структуру при его транспортировке ...

Способ производства пастообразного продукта с добавлением меда и орехов

Изобретение относится к кондитерской промышленности. Способ производства пастообразного продукта с добавлением меда и орехов предусматривает смешивание в приемной ванне жидкого меда натурального и сиропа глюкозно-фруктозного, содержащего массовую долю сухих веществ 77-80 %, редуцирующих веществ 65-70 %, фруктозу 9-12 %, глюкозу 36-42 %, мальтозу18-25 %, другие сахара 14-22 %, при следующем соотношении исходных компонентов, мас.%: сироп глюкозно-фруктозный -70; мед натуральный – 30. Приготовленную смесь подают в пастеризатор, снабженный фильтрами грубой и тонкой очистки, и по окончании процесса пастеризации наливают смесь в кремовалку, где остужают естественным путем до температуры 16-19°C. Затем в кремовалку с приготовленной смесью добавляют в количестве 1% от общей массы смеси маслянистую затравку для начала процесса кристаллизации. Полученную из глюкозно-фруктозного сиропа после удаления верхнего слоя с зернистой закристаллизованной консистенцией смесь размешивают при низких оборотах ...

СПОСОБ И МАШИНА ДЛЯ ИЗГОТОВЛЕНИЯ КОНДИТЕРСКОГО ИЗДЕЛИЯ

... 1. Способ изготовления кондитерского изделия (1), включающий в себя следующие этапы:- образование кондитерской полосы (2) посредством экструзии кондитерского материала через сопло (3) экструдера в направлении (4) экструзии;- образование кондитерского изделия (1) посредством перемещения режущих средств (6) в направлении (13) резки, поперечном направлению (4) экструзии, из исходного положения снаружи кондитерской полосы (2) в положение резки внутри кондитерской полосы (2) таким образом, чтобы посредством резки отделить концевой участок (5) от остающейся части (7) кондитерской полосы (2);- перемещение кондитерского изделия (1) в сторону от сопла (3) экструдера посредством размещения концевого участка (5), отделенного от кондитерской полосы (2), на поверхности (8) транспортирования и перемещения поверхности (8) транспортирования в направлении (9) транспортирования, поперечном направлению (4) экструзии;- размещение концевого участка (5) на поверхности (8) транспортирования перед отделением концевого ...

СПОСОБ СУШКИ ОЛИГОСАХАРИДОВ НА ОСНОВЕ УРОНОВОЙ КИСЛОТЫ

... 1. Способ получения порошкового продукта из водного раствора, включающий ! а. стадию смешивания, включающую смешивание порошка, содержащего олигосахарид на основе уроновой кислоты, воды, белка и углевода с образованием водного раствора, содержащего от 0,1 до 5 мас.% олигосахаридов, в расчете на сухую массу водного раствора; ! b. стадию нагревания, включающую нагревание водного раствора, полученного на стадии смешивания, до температуры от 50 до 90°С; ! с. вторую стадию смешивания, где жир смешивают с водным раствором, который был подвергнут нагреванию на стадии нагревания, для получения водного раствора, содержащего жир; и ! d. стадию распылительной сушки, где водный раствор, содержащий жир, сушат посредством распыления с образованием порошковой композиции с содержанием олигосахарида от 0,1 до 0,5 мас.% олигосахарида на основе уроновой кислоты, в расчете на общую сухую массу композиции, ! где упомянутый олигосахарид на основе уроновой кислоты имеет DP 2-250. ! 2. Способ по п.1, где водный ...

Способ приготовления сахаристых изделий из ягод

Изобретение относится к пищевой промышленности. Способ приготовления сахаристых изделий из ягод предусматривает смешение ягод с сахаром, выдерживание их до получения сиропа, отделение ягод от сиропа, их сушку при постоянном перемешивании с сахарной пудрой до полного покрытия поверхности ягод сахарной пудрой и глазирование полученных ягод. При этом в качестве ягод используют смесь из брусники, голубики, клюквы и черники при соотношении 1:1:2:3, а после нанесения слоя глазури ягоды обсыпают какао. В качестве глазури используют смесь, состоящую из сливочного масла, натурального подсластителя, клюквенного сока, картофельного крахмала и воды. Предлагаемый способ приготовления сахаристых изделий из ягод позволяет получить продукт, обладающий относительно небольшой калорийностью, а также сохраняющий стабильную структуру при его транспортировке и длительном хранении. 2 пр.

КОМПОЗИЦИИ ЖЕВАТЕЛЬНОЙ РЕЗИНКИ И СПОСОБЫ ИХ ПОЛУЧЕНИЯ

Изобретение относится к пищевой промышленности. Композиция жевательной резинки содержит резиновую основу, объемный подсластитель, и приблизительно от 2 до 15% по весу жира в пересчете на общую массу композиции жевательной резинки. Жир в композиции жевательной резинки содержит i) жир в полиморфной форме бета-прим и/или жир в полиморфной форме бета и ii) жир в полиморфной форме альфа с таким соотношением жира в полиморфной форме бета-прим и/или жира в полиморфной форме бета к жиру в полиморфной форме альфа. Причем жир преимущественно представляет собой жир в полиморфной форме бета-прим и/или жиры в полиморфной форме бета. Жир включает от около 55 до около 100% жира в полиморфной форме бета-прим и/или жир в полиморфной форме бета. Также предложены два варианта способа получения композиции жевательной резинки. Изобретение направлено на получение жевательной резинки с оптимальными технологическими и органолептическими характеристиками. 3 н. и 46 з.п. ф-лы, 10 ил., 7 табл., 9 пр.

КОНДИТЕРСКАЯ КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ ОТРУБЕПОДОБНЫЙ МАТЕРИАЛ

ПИЩЕВОЙ ПРОДУКТ ЗАКУСОЧНОГО ТИПА

КОНДИТЕРСКАЯ КОМПОЗИЦИЯ, СПОСОБ ЕЕ ПОЛУЧЕНИЯ И СООТВЕТСТВУЮЩИЕ КОНДИТЕРСКИЕ ИЗДЕЛИЯ

... 1. Способ формирования кондитерской композиции, включающий смешивание компонентов, содержащих от 35 до 95% по весу полиглицитола со степенью полимеризации по меньшей мере 3 и от 5 до 13% по весу воды, при температуре от 50 до 85°С с целью формирования кондитерской композиции; при этом кондитерская композиция сохраняет по меньшей мере 90% добавленной воды, а все процентные содержания приведены по весу кондитерской композиции, если не указано иное.2. Способ по п. 1, в котором полиглицитол имеет структурув которой n равно по меньшей мере 1.3. Способ по п. 1 или 2, в котором формирование кондитерской композиции происходит целиком при температурах 85°С или ниже.4. Способ по любому из пп. 1 и 2, в котором формирование кондитерской композиции происходит целиком при давлении от 90 до 110 кПа.5. Способ по любому из пп. 1 и 2, в котором кондитерская композиция преимущественно не содержит аравийской камеди, каррагенина, камеди рожкового дерева, гуаровой камеди и желатина.6. Способ по любому из пп.

СПОСОБ ПОЛУЧЕНИЯ ПРОКАЧИВАЕМОЙ ПАСТЫ ИЗ СЕМЯН ОРЕХОВЫХ ИЛИ КОСТОЧКОВЫХ ПЛОДОВ

Изобретение относится к пищевой промышленности. Способ приготовления прокачиваемой кондитерской массы из семян косточковых и/или ореховых плодов, в частности орехов, миндаля или орехово-миндальных смесей, включает дробление семян косточковых или ореховых плодов, уже извлеченных в виде косточек или очищенных от скорлупы, путем предварительного измельчения. Затем образовавшуюся в результате предварительного измельчения массу подают в горизонтальный смеситель (8). Затем в горизонтальном смесителе (8) образовавшуюся в результате предварительного измельчения массу подвергают при ее перемешивании воздействию горячим воздухом с температурой выше 60°C и ниже 100°C и/или вакуумом до разрыва стенок ее клеток, оставшихся целыми после предварительного измельчения. Причем процесс воздействия горячим воздухом и/или вакуумом ведут до уменьшения остаточной влажности до значения ниже 2,1%. После этого массу, образовавшуюся в результате предварительного измельчения, а также воздействия соответственно горячим ...

Food product, comprises a filling surrounded by a crust, where the crust exhibits hard wheat semolina, milk and egg, and the filling possesses a respective production possibilities corresponding maximum bit size

Food product (I) comprises a filling (14) surrounded by a crust (12), where the crust exhibits 10-50% of hard wheat semolina, 50-90% of milk and less than or equal to 20% of egg, and the filling possesses a respective production possibilities corresponding maximum bit size.

Snackprodukt auf der Basis von Linsen oder Hülsenfrüchten und Verfahren zu seiner Herstellung

VERFAHREN ZUR HERSTELLUNG FLUESSIGKEITSGEFUELLTER KRUSTENPRALINEN

Giessbare Zusammensetzung enthaltend schmackhafte gelierte Kügelchen in einer wässrigen Phase

Process

COLOURED INTAGLIATED ARTICLES

Apparatus and method for shaping blocks of material

PROCESS OF MANUFACTURING CANDY BARS CONTAINING CREAMED WAFERS AND WAFER BARS MANUFACTURED THEREBY

A process for producing a chocolate coated creamed wafer candy bar, wherein the coating layer does not crack or delaminate during normal storage. Wafer sheet are first baked (20) and their moisture content is substantially increased. A layer of cream (27) having a moisture content less than that of the wafer sheets is applied (28) to the wafer sheets and smaller units of creamed wafers are formed (32) and coated (34) with a paste to produce a candy bar.

Apparatus for shaping blocks of material

Apparatus for shaping blocks of material

Apparatus for shaping blocks of material

Methods and apparatus for manufacturing confectionery pieces

Process of coating improving the conservation and allowing on-aromatization of articles of confectionery containing gum arabic or products similar.

Process of obtaining a stabilized complete nut extract of cola fraiches with high content combined cafeine.

PROCEDURE FOR THE PRODUCTION OF FROZEN SUDSY SWEET GOODS

CALORIE-POOR BOLT

SOJA PROTEIN MIXTURE FOR SWITCH SWEET GOODS BOLT

PROCEDURE FOR THE PRODUCTION OF POURED ONE FONDANTARTIKELN

ULTRASONIC-ACTIVATED CONTINUOUS WORKING GAP DEVICE AS WELL AS PROCEDURE

VERFAHREN ZUR HERSTELLUNG VON KONDITORWAREN AUF DER BASIS VON GUMMIARABICUM

KONFEKTPRODUKTEN WITH LOW FAT CONTENT

EDIBLE PRDOUKTE

SWEET GOODS PRODUCT

PROCEDURE FOR THE PRODUCTION OF CHOCOLATE PRODUCTS FILLED WITH LIQUID

NAHRUNGSMITTEL

Foodstuff comprises chocolate molding (1) as outermost layer, marshmallow (2) and biscuit (3), where the marshmallow is filled inside the outermost layer, and the biscuit is placed in the center of the marshmallow.

ENJOY-CASH FAT.

PRODUCTION OF CLEAR DEEPENS COINED/SHAPED ARTICLES.

PROCEDURE FOR THE PRODUCTION OF NOUGATMASSE

Procedure for the production of chocolate sweets filled with liquid

PROCEDURE FOR THE PRODUCTION OF KONDITORWAREN ON THE BASIS OF GUMMIARABICUM

ON MILK COMPONENTS BASING SWEET COMMODITY WITH DEFINED FOOD FAT AGGLOMERATES, AS WELL AS PROCEDURES AND DEVICE TO YOUR PRODUCTION

Ingredient for foodstuffs

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters:(i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D ...

Process for producing rice-based expandable pellets and cracker-like snacks

With the process for producing rice-based expandable pellets, an intermediary product is manufactured that is capable of being stored for up to about six months. These pellets can be later expanded into a food product, particularly a rice based snack product that has improved flavor qualities and decreased oil pick up. To form the pellets, a rice meal is passed through a low shear extruder. The extrudate produced is then cut into pellets.

BREATH FRESHENING AND ORAL CLEANSING PRODUCT

BREATH FRESHENING AND ORAL CLEANSING PRODUCT USING GERANIOL

Oral products containing geraniol for oral cleansing, breath freshening and anti-microbial benefits. The oral products of this invention are chewing gums, confections, mouthwashes, mouth sprays and edible thin film products. In effective amounts, geraniol is delivered in an oral product for convenient oral cleansing and breath freshening benefits.

SOFT CANDY AND ITS PRODUCTION METHOD

The present invention relates to a soft candy having superior softness when initially chewed and is resistant to adhering to the teeth, and a production method of that soft candy. In the past, soft candy had the problem of easily adhering to the teeth, and when this was attempted to be prevented, resulted in the problem of the softness of the soft candy being easily lost. The soft candy of the present invention solves these problems by having for its essential ingredients at least saccharide, vegetable oil and emulsifier, fine sucrose crystals having a crystal size of less than 30 .mu.m as necessary, and also as necessary, initial chewing ease of 5,000-23,000 (g.s) and/or teeth adherence of 100-1500 (g). In addition, the production method of the present invention enables production of the soft candy of the present invention. The present invention is able to provide soft candy having superior softness when initially chewed and is resistant to adhering to the teeth.

COATED EDIBLE ARTICLE WITH HOLDING MEMBER TO PREVENT FINGER SOILING

The invention is concerned with an edible article comprising at least one wafer sheet, a coating which melts at or below body temperature, on an outer side of the wafer sheet to form a wafer sheet and coating assembly, and an edible holding member affixed to the surface of the coating, the holding member being at least of a size large enough to be held by a fingertip but having a relatively small surface area in relation to the surface area of the coating so as not to affect the taste balance of the wafer sheet and coating assembly. The holding member comprises a substance which does not melt at or below body temperature. The article of the invention can thus be handled without soiling one's fingers.

PACKAGING CONFECTIONERY PRODUCT

COATED CONFECTIONERY WITH A HIGH PROTEIN CONTENT AND PROCESS OR PRODUCTION THEREOF

SOLID COMPOSITION CONTAINING INSOLUBLE DIETARY FIBER AND METHOD FOR MANUFACTURING THE SAME

Provided is a solid composition having a pleasing dry crunchy texture and a preferable ingredient-derived flavor, without being too hard and despite containing a large amount of insoluble dietary fiber. The solid composition contains powder having at least one edible part and/or site, where insoluble dietary fiber is present, selected from dried vegetables, dried grains, dried beans, and dried fruits satisfying the following (1) to (5). (1) contains at least 3 wt. % of protein (2) contains at least 3 wt. % of insoluble dietary fiber (3) web basis moisture is no more than 11 wt. % (4) drying speed (105°C, 5 min) is at least 0.02 g/s·m2 (5) 50% cumulative diameter of particles in a solid composition aqueous dispersion under ultrasound treatment is more than 5 µm and 600 µm or less ...

NATURAL COOLING FORMULATIONS

Natural cooling formulations which include one or more natural cooling compounds and are suitable for use in consumer products are provided. Natural cooling compounds include natural isopulegol, natural menthyl lactate, natural menthyl succinate, natural menthol and combinations thereof. The disclosed formulations provide enhanced cooling attributes.

INGREDIENT FOR FOODSTUFFS

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters:(i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D90,3 less than or equal to 350 microns, and D50,3 less than or equal to 50 microns, and optionally D10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a Smean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes ...

BREATH FRESHENING CONFECTIONERY PRODUCTS AND METHODS OF MAKING AND USING SAME

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

SWEET CONTAINING ALGAE FOR THE PREVENTION OF ORO-DENTAL INFECTIONS

La présente invention concerne de façon générale une confiserie. Plus spécifiquement, la présente invention concerne une confiserie procurant des bienfaits dentaires. La confiserie selon la présente invention favorise une bonne hygiène bucco-dentaire, et de manière plus particulière procure des soins bucco-dentaires, favorise et maintient les dents et les gencives saines. Elle se caractérise en ce qu'elle contient des microalgues et/ou des extraits de microalgues, et plus particulièrement de la chlorelle et/ou des extraits de chlorelle Enfin, la présente invention concerne également l'utilisation d'une confiserie, de préférence sans sucre, contenant de la chlorelle pour favoriser et maintenir une bonne santé bucco-dentaire.

SWEET CONTAINING ALGAE FOR THE PREVENTION OF ORO-DENTAL INFECTIONS

La présente invention concerne de façon générale une confiserie. Plus spécifiquement, la présente invention concerne une confiserie procurant des bienfaits dentaires. La confiserie selon la présente invention favorise une bonne hygiène bucco-dentaire, et de manière plus particulière procure des soins bucco-dentaires, favorise et maintient les dents et les gencives saines. Elle se caractérise en ce qu'elle contient des microalgues et/ou des extraits de microalgues, et plus particulièrement de la chlorelle et/ou des extraits de chlorelle Enfin, la présente invention concerne également l'utilisation d'une confiserie, de préférence sans sucre, contenant de la chlorelle pour favoriser et maintenir une bonne santé bucco-dentaire.

LOW-CALORIE WHOLE-GRAIN CEREAL BAR

A low-caloric whole grain cereal bars is provided that includes whole grain and binder in amounts effective for providing a cereal bar with at least about 15 weight % or more whole grain, at least about 5 weight % or more protein, about 5 weight % or more fiber, and at least 120 or less calories per 28 gram bar. The cereal bars are low in calories but still provide a good source of whole grain and fiber while maintaining an acceptable taste and organoleptic properties.

Confiserieartikel.

Verfahren zur Herstellung kompakter Tabletten

Procedimento per la fabbricazione di cioccolatini con ripieno liquido e con crosta zuccherina interna

Procédé de fabrication d'un article de confiserie

Verfahren zur Herstellung von flüssigkeitsgefüllten Schokoladeprodukten mit Innenkruste

Herstellung von dehydratisierten Nahrungsmittelprodukten

Procédé de préparation de produits alimentaires du genre confiserie

LUXURY.

A FILLED CONFECTIONERY PRODUCT.

PROCEDURE OF FABRICATION OF CONTAINING BARS OF DOLCIUME WAFER TO THE CREAM COVERED OF CHOCOLATE AND BARS OF WAFER WITH IT MANUFACTURED.

НИЗКОКАЛОРИЙНЫЙ ПИЩЕВОЙ БАТОНЧИК И СПОСОБ ЕГО ПОЛУЧЕНИЯ, ПИЩЕВОЙ КОМПОНЕНТ

Изобретение относится к низкокалорийному питательному энергетическому батончику с высоким содержанием пищевого волокна и сниженным содержанием сахарного спирта, который имеет замечательные аромат и многотекстурные свойства. Питательный батончик имеет менее 110 кал на 28 г порцию и содержит сердцевинный компонент как унитарную матрицу, которая включает в себя белковые хлопья, карамель, водорастворимое пищевое волокно и связующую систему; карамельный компонент; причем сердцевинный компонент и карамельные компоненты покрыты слоем сложного покрытия. Низкокалорийный питательный батончик имеет сердцевинный компонент с содержанием белка и карамельный компонент с содержанием водорастворимого пищевого волокна, который является когезивным, хрустящим, мягким, влажным для разжевывания, и ароматным на протяжении всего срока хранения продукта. Изобретение также относится, к пищевому компоненту, содержащему унитарную матрицу, составленную из вышеупомянутых компонентов. А также, изобретение относится к ...

Кондитерское изделие с маршмаллоу и печеньем в шоколадной глазури

Изобретение относится к пищевой промышленности, а именно к кондитерскому изделию с маршмаллоу и печеньем в шоколадной глазури. Кондитерское изделие, согласно изобретению, содержит наружный шоколадный слой (1), начинку из маршмаллоу (2), в центре которой расположено печенье (3). Результат состоит в повышении срока годности кондитерского изделия. П. формулы: 3 Фиг.: 1 ...

Cooling composition

CHEWING GUM AND OTHER PRODUCTS OF CONFECTIONERY CARRYING A COATING WITHOUT SUGAR AND THEIR PREPARATION

GOMME A MACHER ET AUTRES PRODUITS DE CONFISERIE PORTANT UN REVETEMENT SANS SUCRE ET LEUR PREPARATION

ARTICLE ALIMENTAIRE PORTANT UN REVETEMENT SANS SUCRE ET SA PREPARATION. LE REVETEMENT CONSISTE EN UNE SUBSTANCE HYGROSCOPIQUE A SAVEUR SUCREE, A L'ETAT CRISTALLISE, PAR EXEMPLE SORBITOL, MANNITOL OU HYDROLYSAT D'AMIDON HYDROGENE. ON LE PREPARE EN APPLIQUANT SUR UN NOYAU UN SIROP CONSISTANT EN UNE SOLUTION AQUEUSE DE LA SUBSTANCE HYGROSCOPIQUE A SAVEUR SUCREE A L'ETAT SEC, UNE PARTIE AU MOINS DE LA POUDRE ETANT ABSORBEE PAR LE SIROP. LA PARTIE DE NOYAU PEUT CONSISTER EN GOMME A MACHER OU EN UNE PILULE OU UN COMPRIME PHARMACEUTIQUE.

PRESSED SWEET ASSORTMENTS

Gelled confectionery with a base of starch, comprises a liquefied and stabilized starch of leguminous plant having a amylose at 25-40% (preferably 30-40%)

La présente invention a pour objet une confiserie gélifiée à base d'amidon caractérisée en ce qu'elle comprend un amidon de légumineuse fluidifié et stabilisé présentant une teneur en amylose comprise entre 25 et 40%, de préférence comprise entre 30 et 40%, ainsi que son procédé de préparation sans étape d'étuvage.

CONFECTIONARY CORE COATING METHOD

LOW CALORIE CEREAL BAR EMPLOYING WHOLE GRAIN, BINDER AND COMPOUND COATING FOR PROVIDING AT MOST 20 CALORIE PER 28 GRAM OF BAR

PURPOSE: Provided are a low calorie cereal bar to provide at least about 5 wt% of a protein, at least about 5 wt% of a fibroid material and at most 20 calorie per 28 g of a bar, and a method for preparing the low calorie cereal bar. CONSTITUTION: The low calorie cereal bar comprises about 15 wt% or more of whole grain; about 35 wt% or more of a binder; and about 5 wt% or more of a compound coating. Preferably the whole grain is selected from the group consisting of oat, wheat, wheat flake, barley, unhulled barley flake, African millet, corn and their mixture; the binder is selected from the group consisting of a sugar cane juice, an unpolished rice syrup, caramel, oligofructose, inulin and their mixture; and the compound coating comprises about 25-55 wt% of fat, about 30-60 wt% of carbohydrate, at least one kind of a flavoring agent, and about 0-30 wt% of a fibroid material. © KIPO 2007 ...

GINSENG EXTRACT CONTAINING GINSENG HYDROLYZED CONCENTRATE AND METHOD FOR PRODUCING SAME

Disclosed is a method for producing a ginseng terminal fruit containing a ginseng hydrolyzed concentrate having high concentration IH-901 at high quality without loss of an IH-901 component. The method according to the present invention comprises: (a) a step of washing a wild ginseng; (b) a refining step of treating a core part and removing residual roots, so honey permeates in the washed wild ginseng; (c) a step of feeding the core part treated and refined wild ginseng in a sugared liquid having a sugar content of 60 brix% or more and including bee honey, black ginseng concentrate, frozen and dried royal jelly, ginseng hydrolyzed concentrate, and wild cultivated ginseng root concentrate; (d) a first sugaring step of steaming wild ginseng fed in the sugared liquid at 90-100°C for 0.5-2 hours; (e) a second sugaring step of steaming the firstly sugared wild ginseng at 70-90°C for 0.5-2 hours; (f) a third sugaring step of steaming the secondly sugared wild ginseng at 55-75°C for 100-200 hours ...

PROCESS FOR PRODUCING SNACK, SNACK AND SNACK-LIKE FOOD

It is intended to provide a process for producing a snack whereby a snack food made of bread which having a texture close to potato chips can be obtained. A crust-less bread slice (1) of 1 mm or more in thickness, which has been toasted into brown, is subjected to a heat treatment under elevated pressure by using a press (2). When the moisture content of the bread (1) amounts to about 30% by mass, the bread (1) is taken out from the press (2) and hot air-dried until the moisture content thereof is lowered to about 5% by mass. Thus, a processed bread product having a curled edge (an unseasoned snack) can be obtained. © KIPO & WIPO 2007 ...

Gelified confectionary based on starch and process of manufacture thereof

DRY STATE COATING PROCESS

The present invention relates to a dry state process for coating a substrate, said process comprising the steps of: (A) forming a mixture comprising: (i) particles of a coating material; and (ii) particles of a substrate; wherein the substrate, or at least a portion thereof; and/or the coating material, or at least a portion thereof; is capable of undergoing a glass transition; and (B) sintering the mixture formed in step (A) at a temperature greater or equal to the glass transition temperature of the substrate, or portion thereof, or the coating material, or portion thereof, that is capable of undergoing a glass transition, so as to form a coated substrate.

GAS STORAGE VESSEL, HYDROGEN-CHARGING METHOD, AND HYDROGEN-CHARGING APPARATUS

The present invention relates to a technique for delivering gases into the human body or generating gases inside the human body, such as a method for encapsulating gases and a gas storage vessel. The present invention relates to a gas storage capsule and to a method for producing the gas storage capsule, wherein the capsule is dissolved in water such that the air-tightness thereof is gradually degraded and the gas contained in the capsule can be gradually leaked to the outside of the capsule. The present invention also relates to a hydrogen-generating material which directly generates hydrogen gases in vivo, and to a hydrogen-generating candy for directly encapsulating hydrogen using the material and delivering the thus-encapsulated hydrogen into the intestines, as well as to a method for producing the candy.

Low-calorie food bar

A low-calorie nutrition energy food bar with high fiber and reduced sugar alcohol contents, which have excellent flavor and multi-texture properties, is provided. The food bar has less than 110 Cal/28 g serving, and includes a core component comprising, as a unitary matrix, protein crisps, caramel, water-soluble dietary fiber, and a binder system; a caramel component; and the core component and caramel components are enrobed with a compound coating layer. The low-calorie food bar has a high protein core component and a caramel component formulated with high water-soluble dietary fiber content which is cohesive, crunchy yet soft/moist enough to be chewable, and flavorful throughout the product's shelf life.

Low-fat confectionery product

Biscuit comprising spun cotton candy

The invention relates to biscuits which comprise spun cotton candy and processes for making same.

METHYLMENTHOL DERIVATIVE AND COOL-SENSATION IMPARTER COMPOSITION CONTAINING SAME

КОНДИТЕРСКИЙ ПРОДУКТ С НИЗКИМ СОДЕРЖАНИЕМ ЖИРОВ

Изобретение относится к кондитерским изделиям с низким или очень низким содержанием жиров и к способу производства указанных изделий. Низкожирное или обезжиренное кондитерское изделие содержит 0-15% жировой фазы, 15-50% водной фазы, положительно заряженные частицы, покрытые первым структурообразователем, и отридцательно заряженные частицы, покрытые вторым структурообразователем. При этом кондитерское изделие является совместной суспензией и электростатически устойчивой структурой из заряженных частиц. Способ включает: а) приготовление первой водной дисперсии с первым структурообразователем и второй водной дисперсии со вторым структурообразователем, b) растворение сахаров или других водорастворимых веществ в каждой, в первой и во второй, дисперсии, с) смешивание первой дисперсии совместно с частицами с получением первой суспензии, и смешивание второй дисперсии совместно с частицами с получением второй суспензии, d) регулирование рН первой суспензии и рН второй суспензии с помощью пищевой ...

КОНДИТЕРСКОЕ ИЗДЕЛИЕ

Изобретение относится к пищевой промышленности, а именно к кондитерским изделиям, и может быть использовано в технологии приготовления сбивных изделий, в т.ч. зефира. Кондитерское изделие представляет собой сбивную массу, полученную из сахара, патоки, воды, пектина, пюре яблочного, белка сухого, цитрата натрия, пищевой кислоты, сорбита, фруктозы путем отливки сбивной массы с плотностью 0,54-0,6 г/смв крахмальные формы при следующем соотношении компонентов, масс. %: сахар 29-35, вода 14-21, пюре яблочное 6-11, сорбит 4,3-5,7, фруктоза 3,7-5,0, пектин 0,8-1,5, пищевая кислота 0,15-0,28, белок сухой 0,4-0,55, буферная соль 0,02-0,03, патока остальное, а изделие характеризуется плотностью 0,6-0,65 г/см, пластической прочностью 31-40 кПа, предельным напряжением сдвига 9-11 кПа, эластичностью 15-30 кПа, адгезионным напряжением 5-7 кПа, температурой плавления 175-185°С. Кондитерское изделие дополнительно содержит вкусовые добавки, и/или ароматические добавки, и/или краситель. Кондитерское изделие ...

ФУНКЦИОНАЛЬНАЯ КОНДИТЕРСКАЯ СМЕСЬ ДЛЯ ИЗГОТОВЛЕНИЯ МАРЦИПАНА

Изобретение относится к пищевой промышленности, в частности к производству кондитерских изделий. Предложена функциональная кондитерская смесь для изготовления марципана, включающая подслащивающий компонент, патоку, размолотые ядра абрикосовой косточки, вкусоароматический компонент и наполнитель в виде муки, при этом дополнительно содержит размолотые ядра миндаля и тыквенных семян, взятых в соотношении с ядром абрикосовой косточки как 1:4:3, а в качестве подсластителя содержит эритритол, в качестве вкусоароматического компонента содержит порошок из амарантовых обжаренных семян, в качестве наполнителя - смесь предварительно прокаленных при температуре 110-130°C чечевичной и рисовой муки, взятых в соотношении 3:1, при следующем соотношении исходных компонентов, мас.%: смесь ядер миндаля, тыквенных семян и абрикосовой косточки 30-32; патока 17-19; эритритол 28-30; смесь из чечевичной и рисовой муки 16-18; порошок из амарантовых обжаренных семян 5-7. Изобретение заключается в снижении калорийности ...

СЫТНАЯ СЛАДОСТЬ (ВАРИАНТЫ) И СПОСОБ ЕЕ ПРИГОТОВЛЕНИЯ

Изобретение относится к пищевой промышленности. Предложенная сладость содержит белковую и карамельную массу. Карамельная масса состоит из сахара и/или заменителя сахара и воды. Белковая масса - из пшеничной и нутовой муки или гороховой муки или их композиции и топленого животного или растительного жира, предпочтительно натурального сливочного масла. При этом сладость имеет слоеную тонковолокнистую структуру, полученную путем многократного растягивания карамельной массы и пропитывания ее белковой массой. Также предложен способ приготовления сладости. Данная группа изобретений позволяет получить сладость обладающую повышенной биологической и пищевой ценностью, повышенной усвояемостью и большим сроком хранения. 3 н. и 9 з.п. ф-лы, 6 ил., 2 табл., 10 пр.

КОНДИТЕРСКОЕ ИЗДЕЛИЕ С НИЗКИМ СОДЕРЖАНИЕМ ЖИРА, ПРЕДСТАВЛЯЮЩЕЕ СОБОЙ ЭМУЛЬСИЮ ВОДА-В-МАСЛЕ

Изобретение относится к пищевой промышленности. Кондитерское изделие с низким содержанием жира имеет прочную структуру и состоит из эмульсии вода-в-масле. Водная фаза составляет по меньшей мере 60 мас.% готового изделия. Жировая фаза составляет 6-20 мас.%. При этом эмульсия вода-в-масле содержит также какао-частицы и по меньшей мере один структурирующий агент. Структурирующий агент выбран из полисахаридов и/или белков. Способ предусматривает смешивание ингредиентов водной фазы при температуре ниже 40°С. Далее водную фазу подвергают тепловой обработке при температуре выше 50°С, предпочтительно - при температуре выше 70°С. Затем водную фазу эмульгируют в жировой фазе при температуре, выше температуры окружающей среды, предпочтительно - при температуре, равной или выше 50°С. Эмульсию вода-в-масле охлаждают при температуре, выше температуры окружающей среды. Далее добавляют какао-частицы. Изобретение позволяет получить кондитерское изделие с низким содержанием жира прочной структуры, имеющее ...

Кондитерское изделие в оболочке

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) ...

Зефирные шахматы

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 ...

Allergen-free compositions

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.

Confectionery products containing erythritol

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

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

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

Breath freshening confectionery products and methods of making and using same

A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface of a tongue within the oral cavity. In preferred embodiments the first side is smooth, and may be domed shaped and generally fit the roof of the mouth. The abrasive surface may be provided by 1) a formed, uneven surface, 2) by including abrasive 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.

Confectionary core coating method

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.

Pharmaceutical Composition for Topical Application

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

Method for producing gardenia blue pigment

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.

CONFECTIONERY COMPOSITION AND ARTICLE

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 ...

MULTI-REGION CONFECTIONERY

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 ...

Anhydrous Mix for a Food Product Coating

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 ...

Isomaltulose in Fondants

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

Interlinking Candy Pieces

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 ...

SUGAR COATING PROCESS AND COATED PRODUCT PRODUCED THEREBY

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 ...

Caramel precursors with specific thickening charactreristics

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.

Edible adhesive sprinkle sideliner for cake decoration

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 ...

COLORANT COMPOSITIONS AND METHODS OF USE THEREOF

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 ...

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

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 ...

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

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 ...

Fortified Snack Foods and Methods of Fortification

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 ...

CHEWING GUM SNACKS; AND METHODS OF MAKING THEREOF

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.

NATURAL BLUE ANTHOCYANIN-CONTAINING COLORANTS

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.

Edible Granules with Varied Flavors and Their Preparation Methods

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 , ...

CANDY IN ORIGINAL PACKAGE

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 ...

INKJET PRINTING WITH EDIBLE INK

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 ...

COATED COMESTIBLES AND PROCESS FOR THEIR PREPARATION

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 ...

FILLING FOR A BAKERY OR CHOCOLATE PRODUCT

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 ...

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

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 ...

PAINT BY CANDY MOSAIC AND KIT

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 ...

DECORATION, DECORATIVE BASE AND METHOD FOR MAKING SAME

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 ...

Process for preparing a confectionery, and confectioneries thus obtained

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.

HARD PANNED COATING AND CONFECTION COMPRISING THE SAME

There is provided a hard panned coating, and a hard panned confection comprising an edible core coated with the same. The hard panned coating comprises multiple sugar syrup layers, only some of which further comprise one or more sucrose esters. In some embodiments, titanium dioxide may be excluded from the sugar syrup/sucrose ester layers. In these, and other, embodiments, the hard panned coatings exhibit one or more L*, a* and b* values within 5% of the corresponding value of a colorant overcoat applied over a precoat comprising titanium dioxide. Raw material cost savings are thus provided, while yet providing a confection having enhanced properties. 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 ...

BLOOM RESISTANT FROZEN BAKERY PRODUCTS

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 ...

CORN BASED FOOD COMPOSITION

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 ...

Emulsion base for the preparation of icings and fillings

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

Printing on Multi-Layered, Hollow, Chocolate Figures

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 ...

WHOLE GRAIN SYRUPS AND FLOURS

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 ...

CANDY FIGURE WITH INTERCHANGEABLE ELEMENTS

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 ...

NEW COLOR FOR EDIBLE COATINGS

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 ...

DENTAL PRODUCT, USE OF A DENTAL PRODUCT AND METHODS OF USE OF A DENTAL PRODUCT

A dental product () including a foodstuff, the foodstuff includes a green tea extract and an amorphous calcium phosphate (ACP). Use of the dental product in a treatment of dental caries. A first method of use of the dental product in the treatment of dental caries including the steps of: consuming a minimum number of dental products in a timeframe of one day (); spreading the consumption over the timeframe (). A second method of use of the dental product in the treatment of dental caries including the steps of: consuming the dental product; afterwards, brushing teeth with a toothpaste including a fluoride compound. 115-. (canceled)161. A dental product () comprising a foodstuff , the foodstuff comprising:a green tea extract between 2% and 10% by weight, wherein wherein the green tea extract comprises eGCG between 5% and 60%; andan amorphous calcium phosphate (ACP), wherein the foodstuff comprises between 1% and 10% amorphous calcium phosphate by weight.17. A dental product as claimed in claim 16 , wherein the green tea extract comprises 40% eGCG.18. A dental product as claimed in claim 16 , wherein the foodstuff comprises 1% amorphous calcium phosphate by weight.19. A dental product as claimed in claim 16 , wherein the foodstuff further comprises xylitol claim 16 , wherein the foodstuff comprises between 50% and 95% of xylitol by weight.20. A dental product as claimed in claim 19 , wherein the foodstuff comprises between 80% and 95% of xylitol by weight claim 19 , wherein the foodstuff comprises 94.5% of xylitol by weight.21. A dental product as claimed in claim 16 , wherein the foodstuff further comprises a flavouring claim 16 , preferably a mint or fruit flavouring comprising natural and/or artificial ingredients claim 16 , even more preferably a mint flavouring comprising natural peppermint oil and/or menthol.22. A dental product as claimed in claim 21 , wherein the foodstuff comprises between 0.1% and 2% natural peppermint oil by weight claim 21 , even more ...

NEW RED COLOR FOR EDIBLE COATINGS

The present invention is directed to an edible coating comprising rhodoxanthin. This edible coating has preferably a red value a* of at least 36 at the CIELAB color scale. In embodiments of the present invention the edible coating further comprises β-carotene or 8′-apo-β-caroten-8′-al. This edible coating is preferably used for coating confectionary such as chocolate lentils, but not limited thereto. The present invention is also directed to precursors of such edible coatings such as sugar syrup and sugar-free alternatives, both comprising rhodoxanthin and optionally β-carotene or 8′-apo-β-caroten-8′-al. Furthermore, the present invention is directed to a panned confection comprising: a) an edible product center, and b) an edible coating according to the present invention. 133-. (canceled)34. An edible coating comprising rhodoxanthin.35. The edible coating according to claim 34 , wherein the edible coating has a red value a* of at least 36 at the CIELAB color scale.36. The edible coating according to further comprising β-carotene.37. The edible coating according to claim 36 , wherein the edible coating has a red value a* of at least 40 at the CIELAB color scale.38. The edible coating according to claim 36 , wherein the edible coating has a reddish color shade h in the range of from 23 to 40 at the CIELAB color scale.39. The edible coating according to further comprising 8′-apo-β-caroten-8′-al.40. The edible coating according to claim 34 , wherein the amount of rhodoxanthin is in the range of from 2 ppm to 100 ppm claim 34 , based on the total weight of the edible coating.41. The edible coating according to claim 36 , wherein the amount of β-carotene is in the range of from 2 ppm to 100 ppm claim 36 , based on the total weight of the edible coating.42. A panned confection comprising:a) an edible product center, wherein the edible product center is selected from the group of soft, hard, filled, extruded and compressed edible product centers, and{'claim-ref': {'@idref ...

Cake Decorating Kit

The present invention relates to a food grade applicator for marking a surface of an edible product. The applicator includes a design for applying to the product. 1. A food grade applicator for marking a surface of an edible product , the applicator including a design for applying to the product.2. A food grade applicator as claimed in including a block portion claim 1 , the design including a decorative portion extending from the block portion such that the decorative portion can be applied to the surface of the edible product.3. A food grade applicator for marking a surface of an edible product as claimed in claim 2 , wherein the block portion is made from a transparent material.4. A food grade applicator for marking a surface of an edible product as claimed in claim 2 , wherein the block portion includes one or more upturned edges.5. A food grade applicator for marking a surface of an edible product as claimed in claim 2 , wherein the design is smaller in size relative to the block portion.6. A food grade applicator for marking a surface of an edible product as claimed in claim 2 , wherein the block portion and the design are integrally formed.7. A food grade applicator for marking a surface of an edible product as claimed in claim 2 , wherein the block portion includes a lower surface for mounting the design.8. A food grade applicator for marking a surface of an edible product as claimed in claim 7 , wherein the design is made of a material which adheres to the block portion.9. A food grade applicator for marking a surface of an edible product as claimed in claim 2 , wherein the block portion includes an upper surface for mounting a handle.10. A food grade applicator for marking a surface of an edible product as claimed in claim 9 , wherein the handle is centrally mounted to the block portion.11. A food grade applicator for marking a surface of an edible product as claimed in claim 9 , wherein the block and handle are made of a food grade material.12. A food ...

COATING FOR ICED OR GLAZED FROZEN FOOD PRODUCTS

The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing. 2. The food product of claim 1 , wherein the resistance comprises an elimination or a substantial reduction in the loss of the surface gloss of the edible food coating after freezing and thawing that would otherwise occur in the absence of the edible claim 1 , ethanol soluble claim 1 , glossy film forming material coating.3. The food product of claim 1 , wherein the edible food coating comprises a frosting claim 1 , icing or glaze.4. The food product of claim 1 , wherein the edible food coating is a chocolate icing.5. The food product of claim 1 , wherein the food product is a bakery product.6. The food product of claim 1 , wherein the edible claim 1 , ethanol soluble claim 1 , glossy film forming material coating comprises shellac claim 1 , zein or a mixture thereof.7. The food product of claim 1 , wherein the edible claim 1 , ethanol soluble claim 1 , glossy film forming material coating comprises dewaxed orange shellac claim 1 , regular bleached shellac or refined bleached shellac.8. The food product of claim 1 , wherein the edible claim 1 , ethanol soluble claim 1 , glossy film forming material coating is formed from a coating composition claim 1 , wherein the coating composition further comprises one or more adjuncts selected from the group consisting of medium chain triglycerides claim 1 , vegetable oils claim 1 , acetylated monoglycerides claim 1 , propylene glycol and polyethylene glycol (PEG).10. The food product of claim 9 , wherein the edible food coating comprises a frosting claim 9 , icing or glaze.11. The food product of claim 9 , wherein the edible food coating is a chocolate icing.12. The food product of claim 9 , wherein the food product is a bakery product.13. The food product of claim 9 , wherein the edible claim 9 , ethanol soluble claim 9 , glossy film forming material coating comprises shellac claim 9 , zein or a mixture ...

ADVANCED ENCAPSULATION PROCESS FOR CONTROLLED RELEASE OF ACTIVE INGREDIENTS FROM A CHEWING GUM

A chewing gum component for use in a chewing gum composition is provided including a component body and a plurality of regions of at least one active ingredient encapsulated within an encapsulating material. The plurality of regions is disposed within said component body. Less than 15% of an average active concentration in said component body is in contact with an exterior surface of said component body. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. A chewing gum component for use in a chewing gum composition , the chewing gum component comprisinga component body; anda plurality of regions of at least one active ingredient encapsulated within an encapsulating material, said plurality of regions being disposed within said component body,wherein a release profile of said at least one active ingredient is less than 10% per minute within one minute after exposure of said component body to a dissolving liquid.10. The chewing gum component according to claim 9 , wherein said release profile of said at least one active ingredient is less than 3% per minute within one minute after exposure of said component body to a dissolving liquid.11. The chewing gum component according to claim 9 , wherein said release profile of said at least one active ingredient is continuously linear for at least 30 minutes after two minutes of exposure of said component body to a dissolving liquid.12. (canceled)13. (canceled)14. (canceled)15. A method of manufacturing a comestible claim 9 , comprising:forming an extrudate of a first component;cutting said extrudate at intervals into a plurality of pieces, wherein a longest dimension of said plurality of pieces is less than 1000 microns; andforming a gum including said plurality of pieces as an ingredient.16. (canceled)17. (canceled)18. The method according to claim 15 , wherein each of said plurality of pieces is substantially uniform in size.19. The method according to claim 15 , ...

MULTI-PURPOSE KETTLES FOR PRODUCING CARAMEL CORN, AND ASSOCIATED METHODS OF MANUFACTURE AND USE

An apparatus for popping corn, cooking candy, and mixing candy and popcorn is disclosed herein. A multi-purpose kettle can include one or more rotatable stir assemblies that can be positioned at the bottom of the kettle to mix the popcorn and/or the popcorn and candy. The kettle can be heated to a first temperature to pop corn kernels and produce popcorn, and heated to a second temperature to cook the candy. In some embodiments, the kettle can be positioned at an angle to mix the popcorn and the candy. 1. A multi-purpose kettle for popping popcorn , cooking candy ingredients and mixing the popcorn and candy ingredients , the multi-purpose kettle comprising:a stand;a kettle body rotatably mounted to the stand and having a heating surface and a sidewall, wherein the kettle body is rotatable from an upright position to a dump position;a heating element positioned to heat the heating surface; anda stir assembly rotatably positioned within the kettle body and having at least one stir blade, the at least one stir blade having a horizontal portion and a vertical portion, wherein the horizontal portion is positioned to extend adjacent to the heating surface, and wherein the vertical portion is positioned to extend adjacent to the sidewall.2. The multi-purpose kettle of wherein the stir assembly is a first stir assembly claim 1 , wherein the first stir assembly is removably positioned within the kettle body claim 1 , and wherein the multi-purpose kettle further comprises a second stir assembly rotatably positionable within the kettle body and having at least one stir wire claim 1 , wherein the at least one stir wire includes at least one wire bend claim 1 , and wherein the first stir assembly and the second stir assembly are operably coupleable to a motor positioned to rotate the first stir assembly or the second stir assembly.3. The multi-purpose kettle of wherein the stand includes an adjustment feature for positioning the kettle with the sidewall at a non-zero angle to ...

AERATED CONFECTIONERY MATERIAL

The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material. 1. Aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80% , wherein , at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80% , the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals , the crystals comprising a glyceride selected from the group consisting of monoglycerides , diglycerides , triglycerides , esters of monoglycerides , esters of diglycerides and combinations of these.2. An aerated fat-based confectionery material according to wherein the crystals comprising a glyceride occupying the surface of the gas bubbles form layers having an average thickness below 5 μm.3. An aerated fat-based confectionery material according to wherein the lipid phase comprises one or more fats and the crystals comprising glycerides occupying the surface of the gas bubbles comprise glycerides from all the one or more fats.4. An aerated fat-based confectionery material according to wherein the lipid phase comprises one or more higher melting-point lipid ingredients and one or more lower melting-point lipid ...

SUGAR-REDUCED FOOD CREAM COMPOSITION USING NATIVE PEA STARCH

The invention is related to a sugar-reduced food cream composition comprising fat, sugar and starch, wherein the starch is native starch having an average particle size between 20 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm. The invention also relates to a method of preparation of a sugar-reduced food cream composition comprising the steps of: selecting a recipe of a food cream composition comprising fat and sugar, replacing between 25% to 40%, preferably 25% to 35%, more preferably about 30% by weight of the total sugar content of said food cream composition by native starch having an average particle size between 20 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm. 1. A sugar-reduced food cream composition comprising fat , sugar and starch , characterized in that the starch is native starch having an average particle size between 20 μm and 30 μm , preferably between 22 μm and 28 μm , even more preferably between 23 μm and 26 μm , with a D90 smaller than 40 μm , preferably smaller than 36 μm.2. The sugar-reduced food cream composition of claim 1 , characterized in that the native starch has an amylose content between 20% and 45% claim 1 , preferably between 30% and 40% by dry weight relative to the total dry weight of the starch.3. The sugar-reduced food cream composition of to claim 1 , characterized in that the native starch is a native leguminous starch.4. The sugar-reduced food cream composition of to claim 1 , characterized in that the native starch is pea or faba bean starch.5. The sugar-reduced food cream composition of to claim 1 , characterized in that it comprises 10% to 40% claim 1 , preferably 15 to 30% claim 1 , more preferably 20% to 25% by weight of native starch relative to the total weight of the food cream composition claim 1 , ...

Avoiding gag reflex to enable swallowing pills

Compositions and methods to avoid the gag reflex to enable swallowing of pills, by applying an edible coating to the pill that generates bubbles, so that the bubbles prevent direct contact of the pill with the back of the mouth, thereby avoiding the gag reflex. Preferably the coating generates bubbles from an acid-base reaction, from compressed bubbles entrapped in hard candy, or from any other manner for creating fizzing, effervescent or popping confectionary or other food products. Optionally the coating can have a strong taste, such as by being sour, to distract away from the gag reflex. Optionally, a time release envelope is provided to delay bubbling or to block atmospheric humidity.

TRANSPARENT HARD COATINGS STABLE UNDER ENVIRONMENTAL CONDITIONS

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

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

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

FOOD-GRADE TONER

A toner consists essentially of food-grade components. Because the toner consists essentially of food-grade components, it can be used to provide a coating or create an image on food products, including those intended for human or animal consumption. 113.-. (canceled)14. A method of creating an image on an object , the method comprising:electrostatically transferring a toner to a surface of the object, andfusing at least a portion of the toner on the surface of the object,wherein the toner consists essentially of food-grade components and comprises a thermoplastic polymer, a colorant and a triboelectric charge control additive, and wherein the thermoplastic polymer comprises at least one member from 10 a group consisting of:a copolymer of polyvinyl acetate and polyvinylpyrrolidone,a mixture of polyvinyl acetate and polyvinylpyrrolidone,polyacrylic acid cross-linked with allyl sucrose or allyl ether or pentaerythritol, poly (1-vinyl-2-pyrrolidone),poly (N-vinyl-2-pyrrolidone),gum tragacanth,a copolymer of poly-a-hydroxy carboxylic acid with a polyol, propylene glycol alginate,a fumaric acid ester,sorbitan monostearate,sorbitan tristearate,polyoxyethylene sorbitan monostearate,polyoxyethylene sorbitan tristearate, andpolyoxyethylene sorbitan monooleate.15. The method of including selectively coating parts of the surface of the object with the toner.16. The method of including biasing a toner development system used to transfer toner to the object with a voltage of a first polarity claim 14 , and biasing the object with a voltage of an opposite polarity.17. The method of including subjecting the object to a source of energy to obtain localized fusing of the toner on the object wherein claim 14 , during the fusing claim 14 , a surface temperature of the object is maintained below a melting point of the object.18. The method of including removing unfused portions of the toner: from the object.19. The method of wherein unfused portions of the toner are removed from the ...

METHODS OF COVERING FROZEN FOOD PRODUCTS IN CHOCOLATE

A method of applying a thin layer of a chocolate coating onto a frozen food product, in some instances a piece of pineapple, that is at temperatures below 0° C. in such a way that prevents discoloration and brittleness of the applied chocolate. In some instances, the chocolate coating is a white chocolate, and coconut inclusions and flavoring are incorporated directly into the chocolate coating. 1. A process of applying an untempered chocolate coating onto a frozen food product to form a thin layer of the chocolate coating and prevent the chocolate coating from becoming cloudy and frangible , comprising:obtaining a frozen food product;obtaining a chocolate coating, wherein the chocolate coating comprises a low viscosity, untempered, chocolate containing pure cocoa butter and a plurality of coconut inclusions;applying a layer of the chocolate coating by conveying the frozen food product along an enrobing belt under a curtain of the chocolate coating to envelop the frozen food product in the chocolate coating thereby creating an enrobed frozen food product;conveying the enrobed frozen food product along a vibrating perforated belt having pressurized air passing up through the belt to remove all the chocolate coating in excess of a thin layer;flash cooling the enrobed frozen food product to a temperature below 1.7° C.; andfreezing the enrobed frozen food product to a temperature below −18° C.2. The process as recited in claim 1 , wherein the frozen food product is a fruit.3. The process as recited in claim 1 , wherein the frozen food product is a piece of pineapple.4. The process as recited in claim 1 , wherein the chocolate coating comprises a white chocolate.5. The process as recited in claim 1 , wherein the plurality of coconut inclusions is a plurality of solid claim 1 , desiccated claim 1 , unsulfated claim 1 , medium gem coconut inclusions.6. The process as recited in claim 1 , further comprising coconut flavored seed oil.7. The process of claim 1 , further ...

DOUGHNUT PACKAGING ASSEMBLY

A ready-to-make unbaked doughnut doughs packaging assembly. The assembly includes a first tube housing a plurality of pre-made doughnuts tightly-packed between two endcaps, the endcaps sealed on each end of the first tube. A second tube extending through each hole of each pre-made doughnut, wherein the second tube houses a compact topping, the compact topping having an inherent resistance to deformation so that the second tube maintains a cylindrical shape with a consistent diameter to which each hole's inner diameter shares. 1. A doughnut packaging assembly of doughnut doughs , comprising:a first tube housing a plurality of doughnut doughs;the plurality of doughnut doughs sandwiched between two endcaps, the two endcaps sealed on each end of the first tube, respectively; anda second tube extending through each hole of each doughnut dough, wherein the second tube houses a compact topping, the compact topping having an inherent resistance to deformation so that the second tube maintains a cylindrical shape with an outer diameter defining an inner diameter of each hole.2. The doughnut packaging assembly of claim 1 , wherein the plurality of doughnut doughs are unadorned and unbaked.3. The doughnut packaging assembly of claim 1 , wherein the inner diameter is one-third to one-quarter of an outer doughnut diameter of each of the plurality of doughnut doughs.4. The doughnut packaging assembly of claim 1 , wherein the compact topping is frosting and/or glaze.5. The doughnut packaging assembly of claim 1 , further comprising a packet of toppings sandwiched between one of the two endcaps and the plurality of doughnuts.6. The doughnut packaging assembly of claim 5 , further comprising a tear corner along the packet of toppings.7. The doughnut packaging assembly of claim 5 , wherein the packet of toppings houses candy and/or sprinkles.8. A doughnut packaging assembly of unbaked doughnut doughs claim 5 , comprising:a first tube housing a plurality of unbaked doughnut doughs, ...

BRAN BASED INGREDIENT FOR FOODSTUFFS

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

COLORED WAX COMPOSITIONS

Colored wax compositions comprising a multiplicity of colored wax particles comprising at least one wax, at least one colorant and at least one emulsifier, wherein the colored wax particles are made by heating the at least one wax, the at least one colorant and the at least one emulsifier together, solidifying the melted colored wax composition and then forming particles from the solidified colored wax composition, the resultant colored wax particles having an average particle size of at least 200 microns that provide a speckled appearance when applied to the surface of a confectionery composition. In particularly, the present disclosure relates to coated confectionery compositions such as chewing gum compositions having a speckled appearance when this colored wax composition is applied as a coating to a confectionery composition as well as to methods for making colored wax coated confectionery compositions such as chewing gum pellets. 1. A colored wax composition comprising a multiplicity of colored wax particles comprising at least one wax , at least one colorant and at least one emulsifier , wherein the colored wax particles are made by heating the at least one wax , the at least one colorant and the at least one emulsifier together , solidifying the heated colored wax composition and then forming particles from the solidified colored wax composition , the resultant colored wax particles having an average particle size of at least 200 microns and are capable of forming speckles in a confectionery product.2. The colored wax composition of wherein the at least one wax is selected from the group consisting of carnauba wax claim 1 , beeswax claim 1 , candelilla wax claim 1 , spermaceti wax and combinations thereof.3. The colored wax composition of wherein the at least one colorant is at least one lake or at least one dye and wherein the at least one emulsifier is a mixture of lecithin and glycerol monostearate claim 1 , wherein the weight ratio of the lecithin to ...

NOVEL COATED BULKING AGENT PARTICLES

Novel coated bulking agent particles for reduction of calories in fat-based food products comprising sugar. A coated bulking agent particle comprising from 2 wt % to 70 wt % bulking agent and from 30 wt % to 98 wt % coating composition comprising sugar and surface active agent; wherein the ratio of sugar to surface active agent in the composition is from 2000:1 to 4:1 and from 50 wt % to 100 wt % of the sugar is in crystalline form; wherein the bulking agent is coated with the coating composition; an agglomerated coated bulking agent particle; a process of preparing the particles and a fat-based confection composition comprising the coated bulking agent particles. 1. A coated bulking agent particle comprising from 2 wt % to 70 wt % bulking agent and from 30 wt % to 98 wt % coating composition comprising sugar and surface active agent; wherein the ratio of sugar to surface active agent in the composition is from 2000:1 to 4:1 and from 50 wt % to 100 wt % of the sugar is in crystalline form; wherein the bulking agent is coated with the coating composition.2. A coated bulking agent particle according to ; wherein the ratio of sugar to surface active agent is from 100:1 to 16:1.3. A coated bulking agent particle according to ; wherein the coated bulking agent particle comprises from 51.00 wt % to 95.00 wt % sugar.4. A coated bulking agent particle according to ; wherein the sugar is selected from the group consisting of sucrose claim 1 , lactose claim 1 , trehalose claim 1 , allulose claim 1 , glucose claim 1 , galactose and mixtures thereof.5. A coated bulking agent particle according to claim 1 , wherein the surface active agent is selected from the group consisting of: whey protein claim 1 , sodium caseinate claim 1 , potassium caseinate claim 1 , calcium caseinate claim 1 , soluble vegetable protein claim 1 , protein hydrolysates claim 1 , albumin claim 1 , lecithin claim 1 , and mixtures thereof.6. A coated bulking agent particle according to claim 1 , wherein the ...

COATING COMPOSITIONS FOR CONSUMABLE ARTICLES

Compositions comprised of water, at least one sweetening agent and at least one food grade emulsifier/foaming agent are useful for forming frosted sweet coatings on consumable articles. The inclusion of a food grade emulsifier/foaming agent in such a composition helps to render the dried coating obtained therefrom more opaque in appearance, even though the sucrose content may be relatively low. 1. A composition useful for forming an opaque coating on a consumable article , wherein the composition is comprised of water , at least one sweetening agent , and at least one food grade emulsifier/foaming agent.2. The composition of claim 1 , wherein the composition either comprises no sucrose or comprises sucrose in an amount which is insufficient to render opaque a coating of the composition when dried on a consumable article in the absence of the at least one food grade emulsifier/foaming agent.3. The composition of claim 1 , wherein the at least one sweetening agent includes at least one high intensity sweetener.4. The composition of claim 1 , wherein the at least one sweetening agent includes at least one mono- and/or di-saccharide.5. The composition of claim 1 , wherein the at least one sweetening agent includes at least one polyol and/or oligomeric saccharide.6. The composition of claim 1 , wherein the composition is comprised of at least one syrup selected from the group consisting of sucrose syrups claim 1 , glucose syrups claim 1 , fructose syrups claim 1 , corn syrups claim 1 , high fructose corn syrups claim 1 , brown sugar syrups claim 1 , molasses claim 1 , honey and combinations thereof.7. The composition of claim 1 , wherein the composition is essentially free of fatty substances.8. The composition of claim 1 , wherein the composition is essentially free of gums.9. The composition of claim 1 , wherein the composition is in the form of a slurry.10. The composition of claim 1 , wherein the composition does not comprise an emulsion.11. The composition of claim ...

ICING OR COATING COMPOSITION

An icing or coating composition for edible products comprises at least 30% by weight sugar and at least 20% by weight of a fat blend, wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total weight of triglycerides present and the fat blend has a saturated fatty acid content of less than 45% by weight based on the total C12 to C24 fatty acids present and a monounsaturated fatty acid content in the range of from 40% to 60% by weight based on the total C12 to C24 fatty acids present, and wherein S is saturated fatty acid having 12 to 24 carbon atoms, O is oleic acid and L is linoleic acid. 1. An icing or coating composition for edible products comprising at least 30% by weight sugar and at least 20% by weight of a fat blend , wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total weight of triglycerides present and the fat blend has a saturated fatty acid content of less than 45% by weight based on the total C12 to C24 fatty acids present and a monounsaturated fatty acid content in the range of from 40% to 60% by weight based on the total C12 to C24 fatty acids present , and wherein S is saturated fatty acid having 12 to 24 carbon atoms , O is oleic acid and L is linoleic acid.2. Composition as claimed in claim 1 , wherein the fat blend comprises from 14 to 20% by weight SOO based on the total weight of triglycerides present.3. Composition as claimed in wherein the saturated fatty acid content of the composition is less than 40% by weight.4. Composition as claimed in claim 1 , wherein the fat blend has one or more of: an N10 of greater than 35 claim 1 , an N20 of greater than 20 claim 1 , an N25 of less than 16 and an N30 of less than 12.5. Composition as claimed in wherein the fat blend comprises palmitic acid in an amount of greater than 32% and stearic acid in an amount of from 3.5 to 5% claim 1 , based on the total C12 to C24 fatty acids present.6. Composition as claimed in ...

COATING FOR ICED OR GLAZED FROZEN FOOD PRODUCTS

The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing. 123-. (canceled)24. A frozen food product comprising a bakery product substrate , a sweetened edible coating on the bakery product substrate comprising a frosting , icing or glaze , and a gloss-enhancing coating on the sweetened edible coating , the gloss-enhancing coating comprising an edible , ethanol soluble , glossy film forming material , the gloss-enhancing coating being applied before the frozen food product is frozen , the gloss-enhancing coating substantially reducing the loss of surface gloss after freezing and thawing that would otherwise occur in the absence of the gloss-enhancing coating.25. The frozen food product of claim 24 , wherein the edible claim 24 , ethanol soluble claim 24 , glossy film forming material comprises shellac claim 24 , zein or a mixture thereof.26. The frozen food product of claim 25 , wherein the edible claim 25 , ethanol soluble claim 25 , glossy film forming material comprises dewaxed orange shellac claim 25 , regular bleached shellac or refined bleached shellac.27. The frozen food product of claim 26 , wherein the edible claim 26 , ethanol soluble claim 26 , glossy film forming material comprises refined bleached shellac.28. The frozen food product of claim 24 , wherein the bakery product substrate is a donut.29. The frozen food product of claim 28 , wherein the sweetened edible coating is a chocolate icing.30. The frozen food product of claim 24 , wherein the gloss-enhancing coating further comprises one or more adjuncts selected from the group consisting of medium chain triglycerides claim 24 , vegetable oils claim 24 , acetylated monoglycerides claim 24 , propylene glycol and polyethylene glycol (PEG).31. The frozen food product of claim 30 , wherein the bakery product substrate is a donut.32. The frozen food product of claim 31 , wherein the sweetened edible coating is a chocolate icing.33. The frozen ...

Emulsified Oils and Blends

Coconut oil, coconut oil blends that are high in MCTs such as LouAna® liquid coconut oil, pure MCT oils, and Omega-3 oils may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), or a combination of sunflower lecithin and SSL. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed. 1. An emulsified oil , the emulsified oil comprising:water; 'coconut oil, a coconut oil blend high in MCTs, pure MCT oil, and Omega-3 oil; and', 'an oil selected from the group comprising 'sunflower lecithin, sodium stearoyl lactylate (SSL), and a combination of sunflower lecithin and SSL,', 'an emulsifier selected from the group consisting ofwherein the emulsified oil contains up to approximately 1% by volume of the emulsifier.2. The emulsified oil of claim 1 , wherein water and the oil are emulsified at a ratio of approximately 15:85 with up to approximately 1% by volume of the emulsifier to form an emulsified cream shot.3. The emulsified oil of claim 1 , wherein water and the oil are emulsified at a ratio of approximately 51:49 with up to approximately 1% by volume of the emulsifier to form an emulsified cream substitute.4. The emulsified oil of claim 1 , wherein water and the oil are combined with the emulsifier in a high shear mixer.5. The emulsified oil of further comprising:one or more flavorings and/or sweeteners.6. The emulsified oil of further comprising:L-carnitine.7. The emulsified oil of claim 6 , wherein the emulsified oil is a cream shot comprising 1500 mg of L-Carnitine per 15 mL shot.8. An emulsified cream shot claim 6 , the emulsified cream shot comprising:water; 'coconut oil, a coconut oil blend high in MCTs, pure MCT oil, and Omega-3 oil; and', 'an oil selected from the group comprising 'sunflower lecithin, ...

EMULSIFIED OILS AND BLENDS

Coconut oil, coconut oil blends that are high in MCTs such as LouAna® liquid coconut oil, pure MCT oils, Omega-oils, cannabidiol (CBD), hemp extract, tree nut oil, macadamia oil, almond oil, cashew oil, avocado oil, docosahexaenoic acid (DHA), fish oil, and/or conjugated linoleic acid (CLA) may be emulsified to create an emulsified oil or blend that may take the form of a creamy shot or a cream substitute. These oils and/or blends may be emulsified using an emulsifier that may be selected from the following: sunflower lecithin, sodium stearoyl lactylate (SSL), acacia gum, beta-cyclodextrin, and combinations of same. By emulsifying these oils/oil blends, a good tasting creamy shot or a cream substitute can be formed. 1. An emulsified oil , the emulsified oil comprising:water; 'coconut oil, a coconut oil blend high in MCTs, pure MCT oil, Omega-3 oil, cannabidiol (CBD), hemp extract, tree nut oil, macadamia oil, almond oil, cashew oil, avocado oil, docosahexaenoic acid (DHA), fish oil, and/or conjugated linoleic acid (CLA); and', 'an oil selected from the group comprising 'sunflower lecithin, sodium stearoyl lactylate (SSL), acacia gum, beta-cyclodextrin, and combinations of same,', 'an emulsifier selected from the group consisting ofwherein the emulsified oil contains up to approximately 1% by volume of the emulsifier.2. The emulsified oil of claim 1 , wherein water and the oil are emulsified at a ratio of approximately 15:85 with up to approximately 1% by volume of the emulsifier to form an emulsified cream shot.3. The emulsified oil of claim 1 , wherein water and the oil are emulsified at a ratio of approximately 51:49 with up to approximately 1% by volume of the emulsifier to form an emulsified cream substitute.4. The emulsified oil of claim 1 , wherein water and the oil are combined with the emulsifier in a high shear mixer.5. The emulsified oil of further comprising:one or more flavorings and/or sweeteners.6. The emulsified oil of further comprising:L-carnitine.7 ...

ROYAL ICING PREMIX COMPOSITION

An icing premix composition includes albumin, gum arabic, and confectionery sugar. The icing premix composition does not include meringue, citric acid, and titanium dioxide. The icing premix composition includes food starch in some cases. The icing premix composition produces a royal icing that is strong, flexible, and stretchy. 1. An icing premix composition , comprising albumin , gum arabic , and confectionery sugar , wherein the icing premix composition does not include meringue , citric acid , and titanium dioxide.2. The icing premix composition of claim 1 , further comprising a food starch.3. The icing premix composition of claim 1 , wherein albumin and gum arabic are present in a weight ratio of between about 4 parts albumin to about 1 part gum arabic and about 5 parts albumin to 1 part gum arabic.4. The icing premix composition of claim 1 , wherein albumin and confectionery sugar are present in a weight ratio of between about 10 parts albumin to about 1 part confectionery sugar and about 25 parts albumin to about 1 part confectionery sugar.5. The icing premix composition of claim 1 , wherein gum arabic and confectionery sugar are present in a weight ratio between about 3 parts gum arabic to about 1 part confectionery sugar and about 6 parts gum arabic to about 1 part confectionery sugar.6. An icing premix composition consisting essentially of albumin claim 1 , gum arabic claim 1 , and confectionery sugar.7. The icing premix composition of claim 6 , wherein albumin is present in an amount of about 75 weight % to about 80 weight % claim 6 , within a total composition of 100 weight %.8. The icing premix composition of claim 6 , wherein gum arabic is present in an amount of about 15 weight % to about 20 weight % claim 6 , within a total composition of 100 weight %.9. The icing premix composition of claim 6 , wherein confectionery sugar is present in an amount of about 2 weight % to about 7 weight % claim 6 , within a total composition of 100 weight %.10. An icing ...

COATING COMPOSITION AND METHOD OF MAKING AND USING THE SAME

The present disclosure provides a coating composition including a pectin and a non-glycerol sugar alcohol. The pectin can be present in an amount by weight of at least 30.0% and at most 50.0%. The non-glycerol sugar alcohol can be present in an amount by weight of at least 10.0%) and at most 40.0%. The pectin can be present in a ratio of at least 1:1 and at most 5:1 relative to the non-glyercol sugar alcohol. The present disclosure also provides coating suspensions, coatings, and coated substrates related to the coating composition. The present disclosure also provides methods of making and using the coating compositions. 1. A coating composition comprising:a pectin in an amount by weight of at least 30.0% and at most 50.0%; anda non-glycerol sugar alcohol in an amount by weight of at least 10.0% and at most 40.0%.2. A coating composition comprising:a pectin; anda non-glycerol sugar alcohol,wherein the pectin is present in a ratio of at least 1:1 and at most 5:1 relative to the non-glycerol sugar alcohol.3. The coating composition of claim 1 , wherein the pectin has a degree of methyl esterification of greater than 50.4. The coating composition of claim 1 , wherein the pectin has a molecular weight of at least 60 claim 1 ,000 grams per mole.58-. (canceled)9. The coating composition of claim 1 , wherein the non-glycerol sugar alcohol is sorbitol.1011-. (canceled)12. The coating composition of claim 1 , wherein the coating composition is substantially free of divalent cations.13. The coating composition of claim 1 , wherein the coating composition is substantially free of calcium or magnesium.1415-. (canceled)16. The coating composition of claim 1 , the coating composition further comprising glycerin in an amount by weight of at least 0.01% and at most 20.0%.17. The coating composition of claim 1 , the coating composition further comprising an oil-based plasticizer in an amount by weight of at least 0.01% and at most 15.0%.1819-. (canceled)20. The coating composition ...

FLAVOR ELEMENTS AND METHODS OF PROVIDING NONVAPORIZED FLAVOR TO ELECTRONIC VAPORIZERS AND E-CIGARETTES

The present disclosure describes a flavor element configured for providing flavor to a user of an electronic vaporizer, along with nicotine reduction methods. The flavor element includes a flavor material configured to provide the flavor and is configured to attach to the electronic vaporizer. When attached to the electronic vaporizer and during inhalation by the user using the electronic vaporizer, the flavor element is configured to provide the flavor to the user in parallel with an inhalable aerosol provided by the electronic vaporizer. The inhalable aerosol is provided by the electronic vaporizer by at least partially vaporizing a vaporizable substance via a vapor element. The flavor provided via the flavor material is separate from the vaporizable substance. 1. A flavor element configured for providing flavor to a user of an electronic vaporizer , the flavor element comprising:a flavor material configured to provide the flavor, wherein the flavor element is configured to attach to the electronic vaporizer,wherein, when attached to the electronic vaporizer and during inhalation by the user using the electronic vaporizer, the flavor element is configured to provide the flavor to the user in parallel with an inhalable aerosol provided by the electronic vaporizer, wherein the inhalable aerosol is provided by the electronic vaporizer by at least partially vaporizing a vaporizable substance via a vapor element,wherein the flavor provided via the flavor material is separate from the vaporizable substance.2. The flavor element of claim 1 , wherein the flavor element comprises a contact portion that is configured to claim 1 , when installed on the electronic vaporizer and during inhalation by the user claim 1 , contact lips or mouth of the user.3. The flavor element of claim 1 , wherein the flavor element claim 1 , when installed on the electronic vaporizer and during inhalation by a user claim 1 , is thermally-isolated from the vapor element of the electronic vaporizer ...

System and method of producing printed decorations

A process of producing printed decorations includes providing a gumpaste mixture, creating a plurality of blanks from the mixture, arranging the plurality of blanks onto a platen of a printer, printing a pattern on the plurality of blanks, after the printing, removing the plurality of blanks from the platen, and forming each blank of the plurality of blanks into a shape of a decoration.

ERECTING GINGERBREAD STRUCTURES USING CLIPS ASSISTING TO CONNECT ADJACENT GINGERBREAD COMPONENTS

Gingerbread structures are constructed from baked gingerbread components that typically include both upstanding wall components, and roof components that overlie some of the upstanding wall components. The present invention also relates 1) to substantially rigid clips installed to underlie, grip, connect and/or strengthen elongate joints formed between adjacent pairs of the gingerbread components; and 2) to gingerbread structures constructed from the baked gingerbread components and the substantially rigid clips. Construction of gingerbread structures is assisted by the use of the substantially rigid clips that also help to hold adjacent pairs of gingerbread components in desired assembled orientations while lines of icing set up to bond adjacent pairs of the gingerbread components that define elongate joints of the gingerbread structures. 1. A set of substantially rigid clips with each clip configured to grip at least one of a pair of adjacent gingerbread components that define an elongate joint of a gingerbread structure being constructed , with each clip also being configured to at least supportively underlie the other one of the pair of adjacent gingerbread components to assist in holding the adjacent pair of gingerbread components in desired assembled positions while at least one line of icing extending along at least one other of the elongate joints of the gingerbread structure being constructed sets up to bond adjacent gingerbread components that define said other of the elongate joints of the structure.2. The set of substantially rigid clips of wherein the set includes a plurality of base clips that are configured to underlie and grip a pair of adjacent gingerbread components that define an upstanding corner joint of the gingerbread structure being constructed.3. The set of substantially rigid clips of wherein each of the base clips is configured to define a pair of upwardly opening channels that are each capable of underlying and gripping one of the two ...

Hookah Mouthpiece System

A hookah mouthpiece system for enhancing a flavor of smoking a hookah includes a hookah that has a hose. A tube is selectively inserted into the hose and the tube is sucked on for smoking the hookah. A flavor ring is wrapped around the tube and the flavor ring is positioned in a user's mouth when the hookah is smoked. The flavor ring is infused with a flavor to enhance a flavor associated with smoking the hookah. 1. A hookah mouthpiece system having a flavored candy attached thereto wherein said system is configured to enhance a flavor of smoking a hookah , said system comprising:a hookah having a hose;a tube being selectively inserted into said hose wherein said tube is configured to be sucked on for smoking said hookah; anda flavor ring being wrapped around said tube wherein said flavor ring is configured to be positioned in a user's mouth when said hookah is smoked, said flavor ring being infused with a flavor wherein said flavor ring is configured to enhance a flavor associated with smoking said hookah.2. The system according to claim 1 , wherein said hose has a distal end with respect to said hookah claim 1 , said distal end being open.3. The system according to claim 1 , wherein said tube has a first end claim 1 , a second end and an outer wall extending therebetween claim 1 , said outer wall tapering between said first end and said second and such that said first end has a diameter being less than a diameter of said second end.4. The system according to claim 3 , wherein said first end being inserted into a distal end of said hose until said outer wall of said tube frictionally engages said hose thereby forming a fluid impermeable seal with said hose.5. The system according to claim 3 , further comprising said flavor ring being positioned around said outer wall of said tube claim 3 , said flavor ring extending from said second end toward said first end.6. A hookah mouthpiece system having a flavored candy attached thereto wherein said system is configured to ...

Processing in making ready to eat confectionery snack shapes for decoration

A process for ready to eat confectionery snack included a fruit chewy casing with center filling. The filling can be jam-like, sugar paste-like, other substance like. The product shapes can have a variety of shapes or not limited to create and various color for recreational use.

MOLD WITH OPTIMIZED HEAT TRANSFER PROPERTIES

A mold () for the production of confectionery products, comprising a top surface () having cavities () and an opposite bottom surface (), comprising at least one protruding element () at the bottom surface () of the mold () for increasing the heat transfer rate between the mold () and a fluid flowing along the bottom surface (). 1. A mold for the production of confectionery products , comprisinga top surface having cavities and an opposite bottom surface, comprising{'b': '1', 'at least one protruding element at the bottom surface of the mold for increasing the heat transfer rate between the mold () and a fluid flowing along the bottom surface.'}2. The mold according to claim 1 , further comprising at least one side face in which at least one opening is provided for supplying a fluid to the bottom surface claim 1 , at least one opening preferably being provided in each of two opposing side faces of the mold.3. The mold according to claim 1 , further comprising at least one opening in the top surface of the mold.4. The mold according to claim 1 , wherein at least one protruding element is configured to generate vortices in the fluid flowing along the bottom surface and preferably to change the fluid flow characteristics along the mold by effecting a more turbulent flow of the fluid.5. The mold according to claim 1 , wherein one or more protruding elements are arranged to provide angularly offset portions relative to a direction parallel to the fluid flow between the side faces.6. The mold according to claim 5 , wherein the offset portions are oriented according to either one of the two offset angles relative to a direction parallel to the fluid flow.7. The mold according to claim 5 , wherein at least some protruding elements are arranged in alternating diverging and converging opposing pairs extending from one side face having openings to the other side face having openings claim 5 , the alternating divergence and convergence being along a direction parallel to the ...

PRODUCTION OF CONFECTIONERY USING SUCCESSIVELY OPTIMIZED MOLDING POWDER AND CONFECTIONERY OBTAINABLE THEREBY

The present invention relates to a process comprising as process steps: 2100102. The process () as claimed in claim 1 , wherein the particle size distribution of the powder () is further characterized by a{'sub': '16', 'i) Din a range from 8 to 11 μm,'}{'sub': '84', 'ii) Din a range from 19 to 22 μm, and'}{'sub': '95', 'iii) Din a range from 25 to 30 μm.'}4100102. The process () as claimed in claim 1 , wherein the powder () is a flour.5100102102. The process () as claimed in claim 1 , wherein the powder () has a water content in a range from 2 to 10 g/100 g based on the powder ().6100105. The process () as claimed in claim 1 , wherein the confectionery precursor mass () is a hard candy mass.7100105. The process () as claimed in claim 1 , wherein the hardening of the confectionery precursor mass () in process step d) a conditioning for a period in a range from 0.5 to 10 hours to a temperature in a range from 25 to 65° C.8100. A confectionery product obtainable by a process () as claimed in .9200201202203. A product () comprising a confectionery product () claim 1 , a confectionery surface () and a flour ();{'b': 203', '202, 'wherein the flour () at least partly superimposes the confectionery surface ().'}10200201. The product () as claimed in claim 9 , wherein the confectionery product () is a hard candy.11200203. The product () as claimed in or claim 9 , wherein the flour () [{'sub': '10', 'i) Din a range from 6 to 10 μm,'}, {'sub': '50', 'ii) Din a range from 12 to 16 μm, and'}, {'sub': '90', 'iii) Din a range from 21 to 25 μm.'}], 'has a particle size distribution characterized by a'}12200203. The product () as claimed in claim 9 , wherein the flour () [{'sub': '16', 'i) Din a range from 8 to 11 μm,'}, {'sub': '84', 'ii) Din a range from 19 to 22 μm, and'}, {'sub': '95', 'iii) Din a range from 25 to 30 μm.'}], 'has a particle size distribution characterized by a'}14200203203. The product () as claimed in claim 9 , wherein the flour () has a water content in a ...

EDIBLE WATER-BASED FOOD GRADE ADHESIVE

An edible water-based temperature dependent food grade adhesive that can be applied to bakery products made of dough so as to affix the bakery product to a bakeable paper, bakeable tray or other type of bakeable surface and to secure the bakery product on the bakeable paper, bakeable tray or other type of bakeable surface in a pre-arranged pattern through the panning, proofing, retarding, and/or baking process. The edible water-based food grade adhesive is a water-based adhesive that is absent alcohol, and includes cellulosic materials and/or plant fiber and water, and one or more water dissolvable ingredients such as starch, sweetener, gum, humectant, surfactant, stabilizer, emulsifier, thickener and preservative. 1. An edible , water-based , temperature dependent , food grade adhesive comprising water , one or more cellulosic based ingredients and/or plant fiber ingredients , and one or more water dissolvable ingredients selected from the group consisting of starch , sweetener , gum , humectant , surfactant , stabilizer , emulsifier , thickener , and preservative.2. The edible water-based temperature dependent food grade adhesive of claim 1 , comprising 75-98 wt. % water claim 1 , and 0.5-10 wt. % cellulosic based ingredient and/or plant fiber ingredient.3. The edible water-based temperature dependent food grade adhesive of claim 1 , further comprising 0.05-5 wt. % humectant.4. The edible water-based temperature dependent food grade adhesive of claim 1 , comprising 0.1-10 wt. % sweetener.5. The edible water-based temperature dependent food grade adhesive of comprising 0.1-10 wt. % starch.6. The edible water-based temperature dependent food grade adhesive of comprising 0.05-5 wt. % surfactant and/or emulsifier.7. The edible water-based temperature dependent food grade adhesive of comprising 0.05-3 wt. % gum.8. The edible water-based temperature dependent food grade adhesive of further comprising one or more components selected from the group consisting of ...

REDUCED SUGAR COMPOSITION

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

Low Density Frostings and Methods

The invention relates to low density ready-to-spread frosting compositions and related methods. “Icing” and ‘frosting’ are terms conventionally used to identify spreadable, semi-solid confectionery products that are applied as toppings to sweeten and decorate baked goods such as cakes, breads, cookies, and the like. Generally, icings and frostings can be categorized into several basic types depending in part on whether a particular product contains fat (generally shortening) or not, and whether or not the product is aerated. 1. A low density aerated frosting comprising:from 50 to 85 weight percent sweetening agent based on total weight frosting; at least 50 weight percent non-hydrogenated palm oil-based shortening ingredient, and', 'from about 7 to about 25 weight percent fully-hydrogenated crystal-enhancing fat ingredient, based on weight total fat ingredients;, 'from 15 to 30 weight percent total fat ingredients based on total weight frosting, the total fat ingredients exhibiting a rate of crystallization profile having a percent solid fat measurement of 22 to 35 percent at 2.5 minutes, 32 to 50 percent at 5 minutes, 39 to 52 percent at 7.5 minutes, and 39 to 55 percent at 10 minutes, and comprisingfrom about 0.5 to about 5 weight percent emulsifier based on total weight frosting; andfrom 10 to 20 weight percent water based on total weight frosting;wherein the aerated frosting has a density in a range from 0.75 to 0.90 grams per cubic centimeter.2. A frosting of wherein the fully-hydrogenated crystal-enhancing fat ingredient has an Iodine Value that is not greater than 5.3. A frosting of wherein the fully-hydrogenated crystal-enhancing fat ingredient is derived from a tropical source.4. A frosting of wherein the total fat ingredients include a room temperature solid interesterified fat.5. A frosting of wherein the total fat ingredients include interesterified palm oil.6. A frosting of wherein the total fat ingredients exhibit a rate of crystallization profile ...

Gum Arabic Replacements In: (1) Panning, Confections, Adhesion & Coatings; (2) Edible Films and Flavor Encapsulation; and (3) Lithography

A method of preparing a gum arabic replacement, partial replacement or extending composition, for use in a variety of applications such as food, pharmaceutical and industrial applications is disclosed. In one embodiment, the invention is directed towards a method of preparing a gum arabic replacement, partial replacement or extending composition for use in panning, candy, coating and adhesion applications. The method includes selecting a strong (key) film former of natural and/or modified polysaccharides that comprises between approximately 0.1% and approximately 10% of the composition, or used at a level in the finished application equivalent to about 0.1 to 10% of what gum arabic would typically be used regardless of whether the gum arabic is used. 1. A method of preparing a gum arabic replacement , partial replacement or extending composition , for use in panning , candy , coating and adhesion applications , comprising the steps of:selecting a strong (key) film former of natural and/or modified polysaccharides that comprises between approximately 0.1% and approximately 10% of a total composition, or used at a level in the finished application equivalent to about 0.1 to 10% of what gum arabic would typically be used regardless of whether the gum arabic is used.2. The method of further comprising the step of adding a low viscosity cracking agent to generate a 1 to 1 replacement of gum arabic claim 1 , wherein the low viscosity cracking agent comprises between approximately 0% and approximately 99.9% of the total composition claim 1 , or used at a level in the finished application equivalent to about 0 to 99.9% of what gum arabic would typically be used regardless of whether the gum arabic is used claim 1 , and wherein the composition has a viscosity at concentration of approximately 35°-40° Brix being about 10 cP to about 2000 cP at 25° C. and a film cast at 5 mils to 10 mils cracks into flakes on drying that lies between that of materials that can generate ...

PASTE-LIKE OILY FOODSTUFF

The present invention addresses the problem of providing a paste-like oily foodstuff that contains a preset amount of fats and oils, can be easily handled during preparation and yet has a heat resistance and favorable melting feeling in the mouth. The above problem has been solved by finding that a paste-like oily foodstuff, in which the yield value is increased without increasing the plastic viscosity, can be obtained by using a specific emulsifier and the thus obtained paste-like oily foodstuff has a heat resistance, favorable melting feeling in the mouth and good handling properties during preparation. 1. A paste-like oily foodstuff comprising:an oil content of 26 to 70 weight %, andan emulsifier,{'sup': '−1', 'wherein the paste-like oily foodstuff has, at 40° C., a yield value of 32 to 60 Pa, a plastic viscosity of 0.3 to 1.3 Pa·s, and yield value/plastic viscosity of 30 to 70 s,'}the emulsifier is a distilled diglycerin mono fatty acid ester having an HLB of 5 to 10, which is contained at 0.2 to 5 weight %.2. The paste-like oily foodstuff according to claim 1 , wherein the oil content is 26 to 40 weight %.3. The paste-like oily foodstuff according to claim 1 , wherein the yield value is 37 to 50 Pa.4. The paste-like oily foodstuff according to claim 1 , wherein the plastic viscosity is 0.5 to 1 Pa·s.5. The paste-like oily foodstuff according to claim 1 , wherein yield value/plastic viscosity is 38 to 60 s.6. The paste-like oily foodstuff according to claim 1 , wherein the oil content is 26 to 40 weight % claim 1 , the emulsifier is contained claim 1 , and at 40° C. claim 1 , the yield value is 37 to 50 Pa claim 1 , the plastic viscosity is 0.5 to 1 Pa·s claim 1 , and yield value/plastic viscosity is 38 to 60 s.7. A method of preparing a paste-like oily foodstuff in which a distilled diglycerin mono fatty acid ester having an HLB of 5 to 10 is contained at 0.2 to 5 weight % claim 1 , an oil content is 26 to 70 weight % claim 1 , and at 40° C. claim 1 , a yield ...

ORANGE AND RED ANTHOCYANIN-CONTAINING COLORANTS

The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection comprising an edible core coated with the same. The sucrose-based, hard panned coating comprises sucrose and a pH-adjusted red radish anthocyanin-containing colorant, is substantially crystalline, and has a red or orange hue described by a CIELCH color space h° coordinate of from about 15° to about 70°. In some embodiments, the coating further comprises a yellow colorant. The colorants are desirably naturally sourced to provide alternatives to synthetic colorants for coloring hard panned confectionery coatings in red or orange hues. 1. A method of hard pan coating an edible core comprising:(a) admixing a red radish anthocyanin-containing colorant with water to form an aqueous colorant solution;(b) adjusting the pH of the aqueous colorant solution to from about 4 to about 6, and, optionally, reducing the water content of the solution to form a pH-adjusted colorant;(c) admixing the pH-adjusted colorant with a sucrose-based syrup to form a colored sucrose-based syrup;(d) admixing a yellow colorant with one or more constituents and admixtures of steps (a), (b), and (c) such that the yellow colorant is incorporated into the colored sucrose-based syrup; and(e) applying the colored sucrose-based syrup to an edible core to provide at least one layer of a hard panned coating.2. The method of claim 1 , wherein the red radish anthocyanin-containing colorant is incorporated into the colored sucrose-based syrup in an amount of from about 0.01 wt % up to less than about 5 wt % of the colored sucrose-based syrup claim 1 , and the yellow colorant is incorporated into the colored sucrose-based syrup in an amount of from about 0.01 wt % up to less than about 5 wt % of the colored sucrose-based syrup.3. The method of claim 1 , wherein the yellow colorant is admixed with the red radish anthocyanin-containing colorant claim 1 , the water ...

Filling sweet (variants) and method for making same

The invention relates to the food industry. The sweet contains a protein mass and a high-boiled sugar mass. The high-boiled sugar mass consists of sugar and/or a sugar substitute and water, and the protein mass consists of wheat flour and gram flour or pea meal or a composition thereof and melted fat, preferably real butter. The method for making the sweet involves the concurrent preparation of the protein mass and the high-boiled sugar mass. The sweet is then shaped in the form of a layered product made up of fine fibres by the repeated stretching of the high-boiled sugar mass and the saturation thereof with the protein mass. The group of inventions makes it possible to produce a sweet in the style of a pastry which is comprised of fine, readily separating fibres and has an enhanced biological and nutritional value and digestibility and an increased shelf life.

METHODS AND SYSTEMS FOR PRODUCTION OF LOW WATER ACTIVITY FILLINGS

A method and system for making a low-water activity filling, such as créme type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scraped-surface heat exchanger in the production line. The fillings produced herein comprise a fat component and sugar source, and the fat in the filling has the desired crystalinity. The process and system described herein unexpectedly achieve both a desired nucleation and crystallization rate and crystal structure, as well as the resulting increased filling firmness, in the fillings produced therewith. 1. A method of making a filling , the method comprising:heating a fat component to a temperature above a melting point of the fat component;combining the fat component with a sugar source and continuously mixing the fat component and the sugar source while maintaining the temperature above the melting point of the fat component to form a slurry;introducing the slurry at a temperature above the melting point of the fat component into a scraped-surface heat exchanger;cooling the slurry in the scraped surface heat exchanger at a cooling rate of about 7° F./minute to about 72° F./minute; anddispensing the slurry from the heat exchanger at a temperature effective to provide the filling.2. The method of claim 1 , wherein the fat component is selected from canola oil claim 1 , palm oil claim 1 , high oleic canola oil claim 1 , soybean oil claim 1 , safflower oil claim 1 , sunflower oil claim 1 , palm kernel oil claim 1 , shea butter claim 1 , mango kernel oil claim 1 , illipe oil claim 1 , sal oil claim 1 , cocoa butter claim 1 , equivalents of cocoa butter claim 1 , or combinations thereof.3. The method of claim 1 , wherein the heating of the fat component to a temperature above its melting point includes heating the fat component to a temperature at least 10° F. above the melting point of the fat component.4. The method of claim 1 , wherein ...

METHOD FOR THE PRODUCTION OF AN EDIBLE OBJECT BY POWDER BED (3D) PRINTING AND FOOD PRODUCTS OBTAINABLE THEREWITH

The present invention relates to a method for the production of an edible object, comprising providing an edible powder composition and at least one edible liquid, wherein the edible powder composition comprises a water soluble protein, a hydrocolloid and a plasticizer, and subjecting said composition to powder bed printing by depositing the edible liquid by spraying it onto the powder and thereby obtaining the edible object. Also food products obtainable with the method of the invention, particularly, a pasta, a cake object and a protein bar are disclosed. 1. A method for the production of an edible object , comprising providing an edible powder composition and at least one edible liquid , wherein the edible powder composition comprises a water soluble protein , a hydrocolloid and a plasticizer , and subjecting said composition to powder bed printing by depositing the edible liquid onto the powder in layer-wise manner and thereby obtaining the edible object.2. The method according to claim 1 , wherein the edible powder composition comprises at least 0.1 wt. % of the hydrocolloid claim 1 , based on the total dry weight of the composition.3. The method according to claim 1 , wherein the water soluble protein is selected from the list consisting of albumin claim 1 , whey claim 1 , casein claim 1 , ovalbumin claim 1 , gelatin and mixtures thereof.4. The method according to claim 1 , wherein the hydrocolloid is a polysaccharide selected from the list consisting of guar gum claim 1 , locust bean gum claim 1 , gum arabic claim 1 , konjac gum claim 1 , carrageenan gum claim 1 , alginates claim 1 , agar claim 1 , gellan gum claim 1 , pullulan claim 1 , xanthan gum claim 1 , cellulose claim 1 , carboxymethylcellulose claim 1 , methylcellulose claim 1 , mannans claim 1 , galactomannans claim 1 , xyloglucans claim 1 , glucomannans claim 1 , arabinoxylans claim 1 , β-glucan claim 1 , arabinogalactan claim 1 , pectins claim 1 , fructans claim 1 , chitin and mixtures thereof.5. ...

Aesthetically Elegant Sexual Lubricants And Massage Gels

Provided among other things is a lubricant formulation comprising by weight: water about 20 to about 45%; propylene glycol about 40 to about 50%; siloxane/emulsifier about 15 to about 30%; and C6 to C12 glycol about 0.5 to about 2%, wherein the formulation is clear to slightly hazy, and wherein additional components are about 5% by weight of the formulation or less.

Kit and Method for Making a Smash Cake

A kit and method of use thereof are provided for making a smash cake. The kit includes a mallet, at least one mold, a quantity of shell-making material, and a plurality of confectioneries. Additionally, the kit may include at least one plate. The mallet allows a user to smash the smash cake. The at least one mold allows a cake shell to be formed. The quantity of shell-making material is used to create a cake shell of the smash cake. The plurality of confectioneries may be cookies, candies, and the like. The plurality of confectioneries is used to fill the smash cake. The quantity of shell-making material is poured about the at least one mold and then hardened into a cake shell. The cake shell is filled with the plurality of confectioneries and then placed on the at least one plate. The smash cake is then smashed with the mallet. 1. A method for making a smash cake , the method comprises the steps:(A) providing a mallet, at least one mold, at least one plate, a quantity of shell-making material, and a plurality of confectioneries;(B) pouring the quantity of shell-making material in a liquid state about the at least one mold;(C) hardening the quantity of shell-making material in the liquid state into a cake shell by lapsing a specified period of time, wherein the cake shell includes a shell opening;(D) separating the cake shell from the at least one mold;(E) placing the plurality of confectioneries within the cake shell;(F) positioning the at least one plate across the shell opening in order to retain the plurality of confectioneries within the cake shell;(G) presenting the cake shell on the at least one plate while retaining the plurality of confectioneries within the cake shell; and(H) smashing the cake shell with the mallet.2. The method for making a smash cake claim 1 , the method as claimed in comprises the step:melting the quantity of shell-making material into the liquid state before step (B).3. The method for making a smash cake claim 1 , the method as claimed ...

MULTILAYER EDIBLE PRODUCTS COMPRISING A BARRIER LAYER

A multilayer edible product includes a first layer, a second layer having a water activity that may be less than the water activity of the layer, and an edible moisture barrier layer positioned between the first layer and the second layer. The edible moisture barrier layer may include high-melting fat and may mitigate moisture migration from the first layer to the second layer. 1. A multilayer edible product comprising:a first layer having a water activity greater than 0.75;a second layer having a water activity from 0.20 to 0.40; andan edible moisture barrier layer positioned between the first layer and the second layer, whereinthe edible moisture barrier layer comprises high-melting fat and mitigates moisture migration from the first layer to the second layer.2. The multilayer edible product of claim 1 , wherein the first layer comprises one or more gelled substances claim 1 , a flavoring component claim 1 , and a thickening agent.3. The multilayer edible product of claim 2 , wherein the one or more gelled substances comprise mascarpone claim 2 , cream cheese claim 2 , heavy cream claim 2 , soft cheese claim 2 , skim milk claim 2 , 1% milk claim 2 , 2% milk claim 2 , whole milk claim 2 , whipping cream claim 2 , heavy cream claim 2 , custards claim 2 , fruit curds claim 2 , savory pies (meat and/or vegetable) claim 2 , sweet pies (fruit and/or vegetable based) claim 2 , or combinations thereof.4. The multilayer edible product of claim 16 , wherein the flavoring component comprises chocolate claim 16 , white chocolate claim 16 , cocoa claim 16 , jelly claim 16 , jam claim 16 , curd claim 16 , peanuts claim 16 , tree nuts claim 16 , coconut paste claim 16 , butter claim 16 , caramel claim 16 , curd claim 16 , salt claim 16 , sugar claim 16 , brown sugar claim 16 , fruit powders claim 16 , fruit purees claim 16 , or combinations thereof.5. The multilayer edible product of claim 16 , wherein the first layer comprises from 25 wt % to 90 wt % of the one or more gelled ...

MULTI-TEXTURED LAYERED FOOD PRODUCTS AND METHODS OF MAKING TO MAINTAIN TEXTURE WITHOUT THE USE OF A BARRIER

A multilayer edible product includes a first layer and a second layer having a water activity that may be greater than the water activity of the first layer. The first layer may include high-melting fat and may mitigate moisture migration from the second layer to the first layer. 1. A multilayer edible product comprising:a first layer having a water activity from 0.20 to 0.40; anda second layer having a water activity greater than 0.75; whereinthe first layer comprises at least 20 wt % of high-melting fats and mitigates moisture migration from the second layer to the first layer.2. The multilayer edible product of claim 1 , wherein the first layer comprises crumb particulates claim 1 , a compound coating claim 1 , and a fat source.3. The multilayer edible product of claim 2 , wherein the first layer comprises from 50 wt % to 70 wt % of the crumb particulates claim 2 , from 10 wt % to 30 wt % of the compound coating claim 2 , and from 10 wt % to 30 wt % of the fat source.4. The multilayer edible product of claim 2 , wherein the fat source comprises palm kernel oil claim 2 , coconut oil claim 2 , cocoa butter claim 2 , palm oil claim 2 , anhydrous milk fat claim 2 , propylene glycol claim 2 , glycerin claim 2 , glycerol claim 2 , chocolate claim 2 , fractionated palm oil claim 2 , double fractionated palm oil claim 2 , fully hydrogenated coconut palm and palm kernel oils claim 2 , interesterified vegetable oil claim 2 , partially hydrogenated oil claim 2 , animal fat claim 2 , shortening claim 2 , or combinations thereof5. The multilayer edible product of claim 2 , wherein the crumb particulates comprise fragments of one or more grain-based carbohydrate elements.6. The multilayer edible product of claim 5 , wherein the crumb particulates comprise breadcrumbs claim 5 , cake crumbs claim 5 , cookie crumbs claim 5 , crackers claim 5 , or combinations thereof.7. The multilayer edible product of claim 2 , wherein the compound coating comprises edible high-melting fat and ...

FAST SETTING EDIBLE GLUE

A fast setting edible glue comprising a gum, powdered sugar, glucose, water, and optionally additional additives, the edible glue comprises: gum in an amount of from 2 to 4% based on the total amount of glue; powdered sugar in an amount from 82-88% based on the total amount of glue; glucose in an amount of from 1 to 3% based on the total amount of glue; water in an amount of from 8 to 12% based on the total amount of glue; and optionally additional additives in an amount of from 0.1 to 1.5% based on the total amount of glue. 1. A fast setting edible glue comprising a gum , powdered sugar , glucose , water , and additional additives ,the edible glue comprises:gum in an amount of from 2 to 4% based on the total amount of glue;powdered sugar in an amount from 70-80% based on the total amount of glue;glucose in an amount of from 2 to 5% based on the total amount of glue;water in an amount of from 12 to 18% based on the total amount of glue; andadditional additives in an amount of from 0.1 to 1.5% based on the total amount of glue.2. The fast setting edible glue as claimed in claim 1 , wherein said glucose is in any one of a liquid form or dry form.3. The fast setting edible glue as claimed in claim 1 , wherein the gum is any one of gum karaya claim 1 , gum tragacanth claim 1 , gum arabic claim 1 , and carboxymethyl cellulose (CMC) gum claim 1 , or derivatives or mixtures thereof.4. The fast setting edible glue as claimed in claim 1 , wherein the additional additive is any one of a color agent claim 1 , a preservative agent claim 1 , thickening agent and a flavor agent.5. The fast setting edible glue as claimed in claim 4 , wherein the preservative agent is any one of citric acid claim 4 , and potassium sorbate.6. The fast setting edible glue as claimed in claim 1 , wherein the glue comprises claim 1 , gum in an amount of 3% based on the total amount of glue claim 1 , wherein the gum is gum karaya claim 1 , powdered sugar in an amount of 76% based on the total amount of ...

CONFECTIONERY COMPOSITION COMPRISING BRAN-LIKE MATERIAL

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

Chewing gum snacks; and methods of making thereof

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.

Oils, Shortenings, and Compositions Thereof

Oils shortenings, and compositions thereof are provided, each of which contain less than 0.5 wt. % trans fatty acids. The shortening composition includes is non-hydrogenated, non-interesterified vegetable oil, a non-hydrogenated, non-interesterified palm stearin, and mixtures thereof. Alternatively, the shortening composition includes a non-hydrogenated, interesterified vegetable oil. A food product containing the shortening composition is also provided. 1. A shortening composition comprising:at least 73 wt. % of a first component including (i) a non-hydrogenated, non-interesterified vegetable oil, (ii) a non-hydrogenated, non-interesterified palm stearin, and (iii) mixtures thereof;at least 15 wt. % of a second component including a non-hydrogenated, non-interesterified vegetable oil having less than about 17% total saturated fatty acids; andat least one emulsifier.2. The shortening composition of claim 1 , wherein the shortening composition includes about 73-81 wt. % of the first component.3. The shortening composition of claim 1 , wherein the shortening composition includes about 19-21 wt. % of the second component.4. The shortening composition of claim 1 , wherein the shortening composition includes about 43-50 wt. % palmitic acid claim 1 , stearic acid claim 1 , and mixtures thereof.5. The shortening composition of claim 4 , wherein the shortening composition includes about 37-41 wt. % palmitic acid and about 6-7 wt. % stearic acid.6. The shortening composition of claim 4 , wherein the shortening composition includes about 39-43 wt. % palmitic acid and about 6-7 wt. % stearic acid.7. The shortening composition of claim 1 , wherein the shortening composition includes about 45-52 wt. % oleic acid claim 1 , linoleic add claim 1 , and mixtures thereof.8. The shortening composition of claim 7 , wherein the shortening composition includes about 30-32 wt. % oleic acid and about 15-19 wt claim 7 , % linoleic claim 7 , acid.9. The shortening composition of claim 7 , ...

Preserving Baklava by Mincing into Truffle

Baklava, a well-known and popular confection, typically requires preservatives to have a long shelf life. The present technology preserves the baklava naturally by homogenizing the baklava, partially or fully, until it is malleable with the hand. The malleable version thereof made into a regular shape such as a sphere and then covered with an edible sealant such as melting chocolate such that the moisture is substantially maintained in the baklava over a period of, at least, weeks. 1. A method of preserving baklava , comprising the steps of:blending baklava into a blended version of said baklava; 'surrounding said substantially distinct shape blended baklava with an edible sealant;', 'compressing said blended version of said baklava into a distinct shape;'}storing said distinct shape said blended baklava with said edible sealant.2. The method of claim 1 , wherein said substantially distinct shape is a substantially spherical shape.3. The method of claim 2 , wherein said compressing involves rolling said blended version of said baklava into said substantially spherical shape.4. The method of claim 1 , wherein said compressing causes adherence of particles of said blended version of said baklava together while retaining less air and moisture than said baklava before said blending.5. The method of claim 1 , wherein said baklava comprises at least filo dough claim 1 , nuts or fillings claim 1 , butter or oil and or spices which were heated to a temperature of at least 170 degrees Fahrenheit before said step of blending.6. The method of claim 1 , wherein said edible sealant is at least 51% chocolate and chocolate is defined as a food preparation in the form of a paste or solid at room temperature produced from cacao seeds or other melting chocolate ingredients.7. The method of claim 6 , wherein said edible sealant prevents ambient air from contacting said blended baklava.8. The method of claim 1 , wherein said edible sealant is a food product fit for human consumption ...

Aerated confectionery material

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

EDIBLE PRINT SUBSTRATES AND METHODS OF MAKING AND USING THE SAME

The embodiments disclosed herein relate to edible print substrates. The edible print substrates can include one or more starches, celluloses, dextrins, sugars, humectants or plasticizers, or emulsifiers, or combinations thereof. In certain instances, the edible print substrates include maltodextrin having a DE of between about 5 and about 20. The edible print substrates can also include glycerine. The edible print substrates can be formed into single layer and multi-layer constructions. 1. A formulation for an edible print substrate , comprising:a starch;a cellulose;a dextrin comprising maltodextrin having a DE of between about 5 and about 20; anda humectant or plasticizer.2. The formulation of claim 1 , wherein the maltodextrin has a DE of between about 5 and about 15.3. The formulation of claim 1 , wherein the formulation comprises between about 5% and about 24% claim 1 , between about 10% and about 24% claim 1 , or between about 14% and about 20% claim 1 , by weight of maltodextrin.4. The formulation of claim 1 , wherein the humectant or plasticizer comprises glycerine.5. The formulation of claim 1 , wherein the formulation is devoid of corn syrup and corn syrup solids.6. The formulation of claim 1 , wherein the starch comprises at least one of a tapioca starch claim 1 , a corn starch claim 1 , a wheat starch claim 1 , a rice starch claim 1 , a potato starch claim 1 , or a derivative thereof.7. The formulation of claim 1 , wherein the cellulose comprises at least one of a microcrystalline cellulose or a carboxymethyl cellulose.8. The formulation of claim 1 , further comprising an emulsifier.9. An edible print substrate claim 1 , comprising: a starch;', 'a cellulose;', 'a dextrin comprising maltodextrin having a DE of between about 5 and about 20; and', 'a humectant or plasticizer; and, 'a base layer comprising a base formulation, comprising a starch;', 'a cellulose;', 'a dextrin comprising maltodextrin having a DE of between about 5 and about 20; and', 'a ...

Reduced Sugar Pre-Sweetened Breakfast Cereals Comprising Tri- and Tetra Saccharides and Methods of Preparation

A reduced sugar presweetened ready to eat breakfast cereal is prepared by coating dried cereal base pieces or food pieces with a reduced-sugar composition comprising maltotriose, maltotetrose in full or partial substitution for sucrose, and a high potency sweetener. The reduced-sugar coating can have a sucrose content of less than 70%, yet provides taste, texture, appearance, and bowl life that mimics presweetened R-T-E cereals having a coating with more sucrose. 1. A method of preparing a reduced-sugar food product comprising:providing a food base;coating the food base with the reduced-sugar slurry, wherein the reduced-sugar slurry includes: 70% or less, but greater than zero, sucrose, 5-99% of a mixture of tri-saccharides and tetra-saccharides, 0.01-2% of at least one high potency sweetener, and 1-15% of at least one sugar alcohol, and 40% or less of at least one triglyceride;admixing the food base and slurry; anddrying the food product.2. The method of claim 1 , further comprising:providing the food base in the form of a cereal base;providing adjuvant ingredients including vitamins, minerals, and flavors;admixing the cereal base, reduced-sugar slurry and adjuvant ingredients to make a R-T-E cereal as the food product; andpackaging the R-T-E cereal after drying the food product.3. The method of claim 2 , further comprising:providing the cereal base at a dry weight basis of 50-75%;coating the cereal base with the reduced-sugar slurry, said reduced-sugar slurry having a weight basis of 25-50%; andproviding the adjuvant ingredients at a dry weight basis of less than or equal to 2%.4. The method of claim 3 , further comprising claim 3 , in coating the cereal base claim 3 , heating the reduced-sugar slurry to 93-149° C.5. The method of claim 4 , wherein the reduced-sugar slurry is heated to 95-127° C.6. The method of claim 5 , wherein the reduced-sugar slurry is heated to 110-121° C.7. The method of claim 3 , further comprising: after admixing the base claim 3 , ...

SYSTEMS AND METHODS FOR MODIFIED CONFECTIONARY ITEMS

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

Bloom resistant frozen bakery products

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.

METHOD OF MAKING FONDANT

The prevent invention relates to a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose. The invention also relates to a method for the production thereof, the use of the fondant as icing, coating or filling for baked goods and baked goods that are completely or partially coated with the fondant according to the invention. 117.-. (canceled)18. A method for producing a fondant , icing or pastry filling wherein sucrose is dissolved in a non-crystalline phase containing isomaltulose and water in a first method step and , in a second method step , crystalline isomaltulose is added to the solution obtained in the first method step , wherein a fondant is obtained.19. The method according to claim 18 , wherein the first method step comprises the following sub-steps:adding a thickening agent to the non-crystalline phase;heating the non-crystalline phase to 80 to 98° C.;dissolving the sucrose in the non-crystalline phase;lowering the temperature of the non-crystalline phase to 40 to 70° C.20. The method according to claim 18 , wherein in the second step the crystalline isomaltulose is added to the solution obtained in the first method step claim 18 , at a temperature of from 40 to 70° C.21. The method according to claim 18 , wherein the proportion of isomaltulose to sucrose in the non-crystalline phase (based on the total weight of the isomaltulose and sucrose in the non-crystalline phase) ranges from 20 to 80 through 45 to 55.22. The method according to claim 21 , wherein the proportion of isomaltulose to sucrose in the fondant (based on the total weight of the isomaltulose and sucrose in the fondant) ranges from 25 to 75 through 85 to 15.23. The method according to claim 18 , wherein the proportion of the non-crystalline phase in the total carbohydrate composition of the fondant (weight TS of the ...

FLAVORED HOOKAH MOUTHPIECE ACCESSORY

A flavored hookah mouthpiece accessory for providing a flavor to a user smoking a hookah comprises a foil and a funnel shaped mouthpiece. The funnel shaped mouthpiece is configured to receive the folded foil in an inner surface of the funnel shaped mouthpiece. A lower section of the funnel shaped mouthpiece is dipped into one or more sugared candy mixtures. The lower section of the funnel shaped mouthpiece is operably connected to the hookah for providing the flavor to the user smoking the hookah. 1. A flavored hookah mouthpiece accessory for providing a flavor to a user smoking a hookah , the flavored hookah mouthpiece accessory comprising:a foil; anda funnel shaped mouthpiece configured to receive the folded foil in an inner surface of the funnel shaped mouthpiece, a lower section of the funnel shaped mouthpiece dipped into one or more sugared candy mixtures, wherein the lower section of the funnel shaped mouthpiece is operably connected to the hookah for providing the flavor to the user smoking the hookah.2. The flavored hookah mouthpiece accessory of claim 1 , wherein the foil is an aluminum foil.3. A method for providing a flavor to a user smoking a hookah claim 1 , the method comprising: a foil; and', 'a funnel shaped mouthpiece;, 'providing a flavored hookah mouthpiece accessory comprisingfilling a container with water, flavored candy, and sugar based on user preference;adding corn syrup to the filled container based on the user preference;heating the container to a temperature of about 275° F.;adding food coloring and flavor based on the user preference;boiling the mixture to a temperature of about 300° F.;adding sodium lactate, palm oil, and soy lecithin based on the user preference to the heated mixture;blending the ingredients thoroughly in the container;dipping the funnel shaped mouthpiece with the inserted foil into the sugared candy mixture;removing the foil inserted in the funnel shaped mouthpiece;drying the candy coated funnel shaped mouthpiece; ...

ANTHOCYANIN COLOURING COMPOSITION

The present invention relates generally to the field of colouring compositions. One aspect of the invention is a colouring composition having a blue colour. In particular, the present invention relates to a colouring composition having a blue colour wherein the composition comprises anthocyanins, metal ions, and at least one stabilizer. The metal ions are selected from Al(III), Ca(II), Cu(II), Fe(II), Fe(III), Mg(II), Mn(II), Zn(II) and combinations thereof; while the stabilizers are selected from tannic acid and phospholipids. The invention provides for example a composition comprising the colouring composition and also provides for the use of the colouring composition to colour a food, a nutritional formulation, a food supplement, a beverage, an ink or a pharmaceutical product. A further aspect of the invention is a method of preparing a blue colouring composition. 1. A coloring composition having a blue color wherein the composition comprises: at least one anthocyanin; metal ions selected from the group consisting of Al(III) , Ca(II) , Cu(II) , Fe(II) , Fe(III) , Mg(II) , Mn(II) , Zn(II) and combinations thereof; and at least one stabilizer selected from the group consisting of tannic acid and phospholipids.2. A coloring composition according to wherein the pH of the coloring composition is less than 7.3. A coloring composition in accordance with claim 1 , wherein the anthocyanin is from a natural source.4. A coloring composition in accordance with claim 1 , wherein the anthocyanin is added in the form of: a plant material; or an extract of plant material.5. A coloring composition in accordance with claim 4 , wherein the plant material is selected from the group consisting of red cabbage claim 4 , red onion claim 4 , purple sweet potato claim 4 , grape claim 4 , cranberry claim 4 , strawberry claim 4 , raspberry claim 4 , chokeberry claim 4 , black soybean claim 4 , blackcurrant claim 4 , elderberry claim 4 , hibiscus claim 4 , radish claim 4 , blueberry claim 4 ...

Icing composition comprising mannitol particles for bakery products

The invention relates to an icing composition that consists of: 30-75 wt. % of fine carbohydrate particles containing at least 90 wt. % of crystalline carbohydrate, at least 90 wt. % of said fine carbohydrate particles having diameter of less than 50 μm; 15-50 wt. % of fat having a melting point of at least 20° C.; 0-30 wt. % water; and 0.1-30 wt. % of other edible ingredients; wherein the fine carbohydrate particles comprise: −50-100 wt. % of mannitol particles containing at least 90 wt. % mannitol; −0-50 wt. % of sugar particles containing at least 90 wt. % of one or more sugars selected from sucrose, glucose, fructose, lactose and maltose. The icing composition enables the preparation of iced bakery products that exhibit high freeze-thaw stability and that can suitably be stored for several days under ambient conditions without becoming stale. The invention further provides a method of preparing a bakery product that comprises applying the aforementioned icing composition onto a fully cooked bakery product as well as an iced bakery product comprising a fully cooked bakery product that is covered with a layer of such an icing composition.

Edible composition

A method of preparing a composite foodstuff is provided and comprises providing a core, providing a barrier composition and applying the barrier composition to at least a portion of the core and providing a fat based coating having a lower fat content than the core. The fat based coating is applied to the barrier coated cores. The hardness of the fat based coating does not decrease over a period of storage.

Probiotic confection and lipid compositions

The present application relates to probiotic confection-based compositions comprising lactic acid-producing bacteria and oil-based compositions comprising the same.