ПИЩЕВОЙ ПРОДУКТ, ИМЕЮЩИЙ ПОВЫШЕННОЕ СОДЕРЖАНИЕ ПОЛИФЕНОЛОВ КАКАО, СПОСОБ ЕГО ПРОИЗВОДСТВА И ДИЕТИЧЕСКАЯ ДОБАВКА

Изобретение относится к пищевой промышленности и касается производства пищевых продуктов, имеющих сохраненное или повышенное содержание полифенолов какао, и способа их производства. Способ сохранения полифенолов при переработке одного или более ингредиентов какао, содержащих полифенолы какао, включающий процианидины какао, в продукт содержит по крайней мере один углеводный ингредиент и/или по крайней мере один молочный ингредиент, а также полифенолсодержащий какао-ингредиент, выбранный из группы, состоящей из тертого какао, частично обезжиренных твердых веществ какао, полностью обезжиренных твердых веществ какао, какао-экстракта, синтетического процианидина какао или их смесей. В данном способе предусмотрены стадии предварительной обработки по крайней мере одного углеводного ингредиента, и/или по крайней мере одного углеводного ингредиента, и/или по крайней мере одного молочного ингредиента с одним или более предварительно обработанными ингредиентами. Ингредиенты выбраны из группы, состоящей ...

КОНДИТЕРСКИЕ ИЗДЕЛИЯ, СОДЕРЖАЩИЕ СТРУКТУРИРУЮЩИЕ ДОБАВКИ

Изобретение относится к кондитерскому изделию, содержащему полидекстрозу и по меньшей мере две структурирующие добавки. Предложено кондитерское изделие, содержащее полидекстрозу, при этом оно дополнительно содержит: a) 5-12 вес.% желатина, b) 0,01-0,35 вес.% ксантановой камеди, камеди бобов рожкового дерева или смеси обоих веществ, и полидекстроза присутствует в количестве от 60 до 90 вес.% в расчете на вес сухого вещества. Предложен способ получения кондитерского изделия, включающий следующие стадии: a) смешивания полидекстрозы и i) желатина и ii) ксантановой камеди и/или камеди бобов рожкового дерева, b) приготовления смеси, c) размещения приготовленной смеси в желаемых формах. Также предложена сухая смесь, содержащая полидекстрозу и a) 5-12 вес.% желатина, b) 0,01-0,35 вес.% ксантановой камеди, камеди бобов рожкового дерева или смеси обоих веществ, и полидекстроза присутствует в количестве от 60 до 90 вес.% в расчете на вес сухого вещества. Изобретение позволяет получить кондитерское ...

КОНФЕТЫ ФРУКТОВЫЕ С МЁДОМ И СЕМЕНАМИ ЛЬНА

Изобретение относится к пищевой промышленности, к кондитерской отрасли. Предложена фруктовая конфета, включающая мед натуральный цветочный и наполнитель, причем в качестве наполнителя используют изюм, инжирную пасту, чернослив, волокна яблочные, волокна пшеничные, семена льна, кардамон молотый, при этом используют следующее соотношение исходных компонентов, мас.%: инжирная паста 48,0-53,0; чернослив 15,0-20,0; волокна яблочные 0,5-1,0; волокна пшеничные 0,5-1,0; мед натуральный цветочный 4,0-10,0; кардамон молотый 1,5-2,0; семена льна 10,0-13,0; изюм до 100. Изобретение позволяет получить фруктовую конфету с высокими органолептическими показателями, в частности богатым и насыщенным вкусом, обогащенную витаминами, макро- и микроэлементами.

СПОСОБ ПРОМЫШЛЕННОГО ИЗГОТОВЛЕНИЯ КОНФЕТ НА ОСНОВЕ МАССЫ НУГИ

Изобретение относится к пищевой промышленности и касается способа производства сбивных кондитерских изделий, а именно сбивных конфет на основе массы нуги. Предложен способ промышленного изготовления конфет на основе массы нуги с контрастным мраморным рисунком с волнообразными переливами, включающий приготовление сахаропаточного сиропа, его уваривание, одновременное сбивание сахаропаточного сиропа совместно с яичным белком, разведенным водой, смешивание сбитой массы с жиролецитиновой смесью, сахарной пудрой, сухими молочными продуктами, ароматизатором, приготовление конфетной массы, последующее формование пласта из конфетной массы, охлаждение, резку пласта на отдельные корпусы, завертку корпусов в этикетку, упаковку в потребительскую и транспортную тару, при этом в конфетную массу с температурой 85-95°С перед ее подачей на формование пласта с помощью распределителя-дозатора, оснащенного валом с силиконовыми направляющими, путем регулирования скорости вращения вала дозатора дополнительно ...

КОМПОЗИЦИИ И СПОСОБЫ УЛУЧШЕНИЯ СОСТОЯНИЯ СОСУДИСТОЙ СИСТЕМЫ

Изобретение относится к композициям для поддержания сердечно-сосудистой системы и/или сосудов в здоровом состоянии, содержащим эффективное количество мономера и/или олигомера процианидина какао и эффективное количество холестеринснижающего реагента на основе стерина и/или станола, и к способам поддержания сосудистой системы в здоровом состоянии, включая лечение и профилактику атеросклероза и сердечно-сосудистого заболевания. Технический результат: усиленное воздействие на состояние сосудистой системы млекопитающего, в частности человека, по сравнению с ранее известными композициями при лечении и профилактике атеросклероза и сердечно-сосудистого заболевания. 12 н. и 26 з.п. ф-лы, 7 табл., 8 ил.

Начинка маковая для кондитерских изделий

Изобретение относится к пищевой промышленности и может быть использовано в качестве состава для приготовления начинки при производстве мучных кондитерских изделий. Начинка маковая для кондитерских изделий включает мак, сахар-песок, мед натуральный, смесь из протертых вяленых бананов и инжира, взятых в соотношении 2:1, водный концентрат из семян льна, лимонную цедру при следующем соотношении исходных компонентов в смеси (масс. %): мак 48-55, сахар-песок 7-10, мед натуральный 8-11, смесь вяленых бананов и инжира 20-24, водный концентрат из семян льна 5-7, лимонная цедра 2-3. При этом водный концентрат семян льна получают путем смешивания семян с горячей водой температурой 95°C в соотношении 1:30, выдержки в течение 15 мин с периодическим перемешиванием с последующим процеживанием. Предлагаемая маковая начинка обладает улучшенными органолептическими и структурно-механическими показателями и повышает пищевую и биологическую ценность изделия. 1 з.п. ф-лы, 2 табл., 3 пр.

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 марципановых плиток

Изобретение относится к кондитерской промышленности, а именно к производству изделий из марципана профилактического назначения. Предложен способ производства марципановых плиток, включающий смешивание растительной пасты, вкусового компонента, патоки, вкусоароматической добавки, подогрев, охлаждение, формование, резку на плитки, подсушивание, обсыпку крахмалом, при этом в качестве растительной пасты используют смесь измельченных ядер орехов арахиса, миндаля, каштана, взятых в соотношении 1:0,3:2, подогрев проводят при вакууме 0,85-0,9 кПа в течение 15-17 мин при температуре 85-87°C, в качестве вкусового компонента используют сорбитовый сироп, дополнительно на стадии смешивания вводят функциональную добавку в виде смеси измельченных высушенных ягод аронии черноплодной и порошка из листьев мушмулы, взятых в соотношении 5:1, в качестве вкусоароматической добавки используют CO-шрот кофе с размером частиц не более 50 мкм, при следующем содержании исходных компонентов в смеси, мас.%: растительная ...

УСТРОЙСТВО ДЛЯ ИЗГОТОВЛЕНИЯ ЗЕРНОВЫХ БАТОНЧИКОВ

Полезная модель относится к устройствам пищевых производств, злаков и орехов без использования связующих cахаров. Устройство для изготовления пищевых батончиков, содержащее рабочую камеру, герметичные крышки, узел прессования, дополнительно снабжено узлом подачи пара, при этом рабочая камера содержит несколько рядов одинакового размера отверстий для доступа пара, причем верхний и нижний ряды отверстий выполнены с продолжением контура внутренней поверхности крышки. Предложенное устройство позволяет создавать продуктовые изделия без применения дополнительных технологических процессов обработки сырья и применения связующих компонентов, таких как, например, сахароза, при этом сохраняя начальные полезные свойства сырья.

СПОСОБ ПРОИЗВОДСТВА ФРУКТОВОЙ ПАСТИЛЫ

Изобретение относится к пищевой промышленности. Способ производства фруктовой пастилы из яблок, ягод земляники и банана характеризуется тем, что подготовленные плоды яблок после сортировки, инспекции, мойки, удаления сердцевины подвергают обработке в течение 3,0-3,5 мин в СВЧ-камере частотой 2400±50 МГц, затем яблоки переносят в измельчитель, измельчают и добавляют в эту массу свежие ягоды земляники, предварительно отсортированные, инспектированные, вымытые, а также очищенные бананы в соотношении 1:1:1 соответственно, полученную массу измельчают до получения однородной консистенции, разливают на пластиковые поддоны толщиной 5-6 мм, подсушивают в сушильном аппарате с инфракрасным излучением при температуре 45-50°С в течение 10-11 часов с последующим охлаждением, резкой и расфасовкой в соответствующую тару. Изобретение позволяет обеспечить высокое качество продукта и более полное сохранение биологически активных компонентов, содержащихся в исходном сырье, а также сократить продолжительность ...

Кондитерская оболочка

Изобретение относится к кондитерской промышленности и может быть использовано при формировании корпусов кондитерских изделий. Предложена кондитерская оболочка, включающая высушенный инжир, жировой компонент в виде оливкового масла, которая дополнительно содержит предварительно высушенные плоды физалиса ягодного и фиников, взятые в соотношении 1:2, дополнительно содержит функциональный компонент в виде смеси жмыха из ядер кедрового ореха и порошка из виноградной косточки, предварительно измельченного на микромельнице до степени измельчения 98% не более 50 микрон, в соотношении 2:3, а также в качестве жирового компонента дополнительно содержит соевое масло, при следующем соотношении исходных компонентов в смеси, мас.%: инжир 32-42; финики 18-26; физалис ягодный 9-13; смесь жмыха из ядер кедрового ореха и порошка из виноградной косточки 8-11; соевое масло 10-12; оливковое масло 8-10. При этом кондитерская оболочка содержит инжир и физалис ягодный, предварительно высушенные путем инфракрасной ...

Способ производства кондитерского изделия

Изобретение относится к области пищевой, в частности кондитерской промышленности, и может быть использовано при изготовлении продуктов здорового питания, а именно питательных кондитерских изделий типа фитоконфет из сушеных фруктов и ламинарии японской. Предложен способ производства кондитерского изделия в виде конфеты, в котором проводят промывание сухофруктов и ламинарии японской, добавление жидкого натурального пчелиного меда, смешивание указанных компонентов при комнатной температуре, получение заготовок изделия путем экструдирования полученной смеси с последующей нарезкой, глазирование полученных заготовок нанесением шоколадной глазури, охлаждение и упаковку готовых изделий, при этом ламинарию японскую предварительно подвергают тепловой обработке путем двукратного нагревания до 85-95°С, сливая полученный отвар, причем на первом этапе нагревание проводят в воде, а на втором - в 2% растворе уксусной либо лимонной кислоты, а полученные заготовки изделия перед глазированием подмораживают ...

СПОСОБ ПОЛУЧЕНИЯ НАЧИНКИ ФУНКЦИОНАЛЬНОГО НАЗНАЧЕНИЯ ДЛЯ КОНФЕТ

Изобретение относится к пищевой промышленности. Способ получения начинки функционального назначения для конфет включает подготовку компонентов, смешивание, уваривание, темперирование, охлаждение. Вначале смешивают 2/3 части стевиозида и пектин с последующим растворением полученной сухой смеси в горячей воде температурой 80-90°С в соотношении 1:1. Яблочное пюре смешивают с оставшейся частью стевиозида с последующим кипячением при температуре 100-110°C в течение 5 минут. Далее растворенные стевиозид и пектин и подготовленное яблочное пюре вносят в смесь жома ягод брусники и голубики, добавляют крахмал в виде водного раствора при соотношении крахмал : вода 1:2. Полученную массу уваривают до массовой доли сухих веществ 70-75%, вносят порошок ресвератрола при температуре 60-70°C с последующим перемешиванием до однообразной консистенции. Исходные компоненты берут в определенном массовом соотношении. Изобретение направлено на расширение ассортимента функциональных начинок, обладающих антиоксидантным ...

СПОСОБ ПРОИЗВОДСТВА СПЕЦИАЛИЗИРОВАННОГО КОНДИТЕРСКОГО ИЗДЕЛИЯ НА ОСНОВЕ РАСТИТЕЛЬНОГО СЫРЬЯ

Изобретение относится к пищевой промышленности и может быть использовано в производстве специализированных кондитерских изделий. Предложен способ производства кондитерского изделия для специализированного питания, который предусматривает последовательное смешение сухих компонентов с приготовленным сиропом, формование и упаковку, при этом компоненты используют при следующем исходном соотношении, мас.%: черная смородина - 16,0; изюм - 15,0; сорбит - 6,0; экстракт сенны - 10,0; овсяные хлопья - 20,0; гуммиарабик - 8,0; кукурузные отруби - 17,0; анис - 2,95; глюкоза ферментированная 1.50 AiBi - 5,0; лимонная кислота - 0,05. Изобретение позволяет получить специализированное кондитерское изделие для продления жизни, повышения работоспособности, профилактики распространенных заболеваний за счет введения в продукт антрахинонов сенны и пищевых волокон, пополнения дефицита незаменимых микронутриентов в питании населения, а также обеспечивает расширение ассортимента кондитерских изделий. 2 табл.

СПОСОБ ПРОИЗВОДСТВА ВИТАМИНИЗИРОВАННОГО ФРУКТОВО-ЯГОДНОГО БАТОНЧИКА

Изобретение относится к пищевой, в частности кондитерской, промышленности и касается способа производства витаминизированного фруктово-ягодного батончика, обогащенного активными формами витаминов В6, В9, В12, имеющего профилактическую направленность. Способ производства витаминизированного фруктово-ягодного батончика включает измельчение и смешивание всех компонентов до однородной массы, при этом на этапе смешивания в однородную массу, содержащую абрикос сушеный, яблоко сушеное, ядра миндаля, мед, семена льна, клюкву сушеную, ванилин, корицу и гвоздику, вводят активные формы витаминов В6, В9, В12 - пиридоксина гидрохлорид, метилфолат, метилкобаламин. Далее вносят кипяченую питьевую воду с температурой 20-30°С до достижения необходимой влажности готовой массы 17-25%. Готовые батончики обрабатывают ультрафиолетом, а фруктово-ягодную массу готовят при следующем соотношении исходных рецептурных компонентов, мас.%: абрикос сушеный - 24,0-26,0, яблоко сушеное - 22,0-24,0, ядра миндаля - 21,0- ...

Способ изготовления глазированных конфет из орехосодержащей массы с добавлением марципана

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Изобретение относится к пищевой промышленности. Предложен способ получения карамели, включающий уваривание сахара-песка и патоки с добавлением воды до карамельной массы, с последующим ее охлаждением, введение добавок растительного и животного происхождения, проминки массы, формование и охлаждение. В качестве добавок растительного происхождения вводят экстракты зверобоя и элеутерококка, в качестве добавок животного происхождения мелкодисперсный порошок БАД «Гемолен». Изобретение обеспечивает получение карамели, предназначенной для употребления людьми, находящимися в автономных условиях существования, систематическое употребление которой направлено на повышение работоспособности и выносливости организма после действия больших нагрузок. 1 табл., 2 пр.

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Изобретение относится к пищевой промышленности и может быть использовано для производства кондитерских изделий, в частности пастилы. Предложен способ изготовления кондитерского изделия, включающий протирание подготовленных плодов яблок для получения пюре, затем пюре сбивают блендером и получают пастильную массу, подготавливают отруби хлебных злаков, после чего в полученную пастильную массу добавляют подготовленные отруби хлебных злаков, сбивают еще раз блендером, а затем выкладывают на теплую, антипригарную поверхность и воздействуют на пастильную массу инфракрасным излучением из инфракрасных излучателей для сушки до влажности менее 5% при температуре 50-60°С в течение от 6-8 часов до суток, после чего снимают с антипригарной поверхности и перемалывают в порошок. При этом при подготовке отруби хлебных злаков заваривают горячей водой с температурой 98-100°С, выдерживают, фильтруют и сушат при температуре 50-60°С. На пастильную массу воздействуют инфракрасным излучением с длиной волны 1,5 ...

СПОСОБ ПРИГОТОВЛЕНИЯ СОЕСОДЕРЖАЩИХ МЯСНЫХ И МЯСОПОДОБНЫХ ПРОДУКТОВ

... 1. Соесодержащий мясной или мясоподобный продукт, содержащий соевый белковый материал, у которого удален привкус, причем указанный соевый белковый материал, у которого удален привкус, получают способом, предусматривающим (а) получение соевой белковой композиции, содержащей растворимые соевые белки, вкусовые соединения и нерастворимые материалы, (b) солюбилизацию соевых белков регулированием соевой белковой композиции со стадии (а) до рН в диапазоне от около 9 до около 12 и высвобождение этих вкусовых соединений, (с) пропускание соевой белковой композиции со стадии (b) с отрегулированным рН смежно ультрафильтрационной мембране, имеющей порог отсечения молекулярной массы до около 50000 Дальтон, при поддержании рН в диапазоне от около 9 до около 12, при подходящих условиях ультрафильтрации, при которых вкусовые соединения проходят через эту мембрану с устранением посредством этого привкуса соевой белковой композиции и задерживанием по существу всех солюбилизированных соевых белков, и (d) извлечение ...

СПОСОБ ПОЛУЧЕНИЯ ВЫСОКОКАЧЕСТВЕННЫХ ПРОДУКТОВ НА ОСНОВЕ КУЛЬТУРНОЙ СОИ

... 1. Соесодержащий ферментированный продукт, содержащий ферментированное соевое молоко, приготовленное ферментацией лишенного привкуса соевого молока, причем лишенное привкуса соевое молоко получено способом, предусматривающим (а) получение соево-молочной композиции, содержащей растворимые соевые белки, ароматические соединения и нерастворимые материалы, (b) солюбилизацию соевых белков путем регулирования в соево-молочной композиции со стадии (а) рН в интервале от около 9 до около 12 и высвобождения ароматических соединений, (с) пропускание соево-молочной композиции с отрегулированным значением рН со стадии (b) через ультрафильтрационную мембрану с порогом отсечения молекулярной массы до около 50000 Дальтон при поддержании рН в интервале от около 9 до около 12 и при таких условиях ультрафильтрации, при которых ароматические соединения проходят через мембрану, что приводит к деароматизации соево-молочной композиции, а по существу все растворенные соевые белки задерживаются, и (d) выделение ...

СПОСОБ УДАЛЕНИЯ ПРИВКУСА У БЕЛКА МОЛОЧНОЙ СЫВОРОТКИ

... 1. Способ приготовления белкового материала молочной сыворотки с удаленным привкусом, предусматривающий (а) приготовление водной композиции белкового материала молочной сыворотки, содержащей растворимые белки молочной сыворотки и вкусовые соединения, (b) регулирование водной композиции (а) либо (1) до щелочного рН от около 8, 5 до около 12, либо (2) до кислого рН от около 2,5 до около 4 с высвобождением посредством этого вкусовых соединений, (с) пропускание водной композиции (b) смежно ультрафильтрационной мембране, имеющей порог отсечения молекулярной массы до около 50000 Дальтон, при поддержании рН на том же уровне, что и на стадии (b), при подходящих условиях ультрафильтрации, при которых эти вкусовые соединения проходят через мембрану с удалением посредством этого привкуса белкового материала молочной сыворотки и задерживанием по существу всех растворимых белков молочной сыворотки, и (d) извлечение растворимых белков молочной сыворотки, задержанных ультрафильтрационной мембраной, с ...

СИНЕРГИЯ ЭКСТРАКТА СОЛОДКИ С МЕНТОЛОМ В КОНДИТЕРСКОМ ИЗДЕЛИИ ДЛЯ ОСВЕЖЕНИЯ ДЫХАНИЯ

ЖЕВАТЕЛЬНАЯ КОМПОЗИЦИЯ ДЛЯ ПЕРОРАЛЬНОГО ПРИЕМА И СПОСОБ ЕЕ ПОЛУЧЕНИЯ

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... 1. Пищевой продукт «на один укус», содержащий:a) пластичную твердую центральную часть с мягкой плодовой основой в форме объемного тела вращения, характеризующуюся:значением Aот 0,28 до 0,85; исодержанием жира менее 14% по массе на основании общей массы центральной части с плодовой основой, иb) слой из шоколадного или похожего на шоколад состава, который покрывает центральную часть с плодовой основой,причем центральная часть с плодовой основой составляет приблизительно 40-75% по массе от общей массы пищевого продукта.2. Пищевой продукт по п.1, отличающийся тем, что центральная часть с плодовой основой сформована с использованием холодного формования при температуре менее 60°C.3. Пищевой продукт по п.1 или 2, отличающийся тем, что центральная часть с плодовой основой содержит более 5% по массе сухих твердых частиц плодов на основании общей массы центральной части с плодовой основой.4. Пищевой продукт по п.1 или 2, отличающийся тем, что объемное тело вращения характеризуется формой шара.5.

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Изобретение относится к кондитерской отрасли. Предложен способ получения конфет с фруктово-грильяжным корпусом, предусматривающий приготовление белок-полисахаридной смеси (БПС) из сухой молочной сыворотки, каррагинана, карбоксиметилцеллюлозы, альгината натрия и воды, набухание смеси в течение 30-60 мин при температуре 60°С, добавление сахарозаменителей и перемешивание, затем полученную массу уваривают при 100°С в течение 6-8 мин, в полученный сироп вводят дробленые обжаренные ядра орехов и перемешивают, уваривают при 110-115°С в течение 2-4 мин, затем вводят в массу фруктовое пюре и перемешивают, полученную фруктово-грильяжную массу уваривают при 110-115°С в течение 7-9 мин, вводят вкусоароматические добавки, направляют на формование и глазирование, при этом компоненты для приготовления смеси берут в следующем массовом соотношении, мас.ч.: шоколадная глазурь 252,52; изомальт 27,98-186,67; сорбит 27,98-56,00; эритрит 130,68-317,13; пюре абрикосовое 85,86-100,80; пюре яблочное 179,21-194,14 ...

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Изобретение относится к области пищевой промышленности, в частности к кондитерской промышленности, и может быть использовано при изготовлении продуктов здорового питания, а именно для производства питательных кондитерских изделий из сушеных фруктов, ягод, орехов и семян. Предложен способ изготовления кондитерского изделия, включающий отбраковку по посторонним включениям сушеных плодов без косточек и ягод, очищенных орехов и семян, мойку сушеных плодов с последующим отделением воды, их взвешивание и измельчение, мойку орехов и семян с последующим отделением воды, их сушку, взвешивание и измельчение, смешивание измельченных ингредиентов при комнатной температуре, получение заготовок изделия путем экструдирования полученной смеси, последующую нарезку заготовок изделия и сушку заготовок изделия, охлаждение и упаковку изделия, причем перед мойкой сушеных плодов их замачивают в воде температурой 25-30°С при соотношении воды к сушеным плодам 2:1 в течение 15-30 мин, а измельчение плодов проводят ...

СПОСОБЫ ПРОИЗВОДСТВА ЗЕРНОВЫХ БАТОНЧИКОВ ДЛЯ ФУНКЦИОНАЛЬНОГО И СПЕЦИАЛИЗИРОВАННОГО ПИТАНИЯ

Изобретение относится к пищевой промышленности и может быть использовано в производстве кондитерских изделий. Способ производства зернового батончика для функционального и специализированного питания характеризуется тем, что предусматривает последовательное смешивание муки чиа, семян чиа, измельченной черной смородины или измельченного винограда «киш-миш», измельченной черной сливы или абрикоса, масел из семян чиа и грецкого ореха в течение 5-7 минут до равномерного распределения масла в массе сырья, формование в виде батончика и выпекание в течение 20 минут при температуре 200°С. При этом компоненты используют при следующем соотношении, мас. %: мука чиа - 30, семена чиа -15, черная смородина измельченная или виноград «киш-миш» измельченный - 20, черная слива измельченная или абрикос - 30, масло из семян чиа - 1,7, масло грецкого ореха - 3,3. Изобретение позволяет улучшить и повысить качество батончика, а также расширить ассортимент функциональных кондитерских изделий улучшенного состава ...

Состав для изготовления драже

Изобретение относится к пищевой промышленности, в частности к кондитерской, и может быть использовано при производстве сахарного драже. Состав для изготовления драже содержит следующее соотношение компонентов, г на одно драже массой 0,4 г: экстракт гинкго - 0,05-0,2; в качестве функционального ингредиента смесь теанина и СО2-шрота кофе в соотношении 5:1 – 0,05-0,1; смесь янтарной и аскорбиновой кислот - 0,01-0,05; эфирное масло эльсгольции - 0,0005-0,002; патоку - 0,01-0,05; муку пшеничную - 0,001-0,01; сахар-песок - остальное. При этом янтарная кислота взята в соотношении с аскорбиновой кислотой 1:5. Изобретение позволяет повысить биологическую и профилактическую ценности, оказывающие влияние на улучшение когнитивной функции человека, в т.ч. мыслительной способности, сообразительности, а также улучшить органолептические показатели изделия. 1 з.п. ф-лы, 1 табл.

Состав для производства драже

Изобретение относится к пищевой промышленности, а именно к ее кондитерской отрасли. Состав для производства драже содержит растительный компонент и воду. В качестве растительного компонента использован порошок из ягод, овощей и фруктов, высушенный до остаточной влажности 6-8% потоком осушенного воздуха при температуре не свыше 40°С, при соотношении вода:порошок = 1:15-19. Дополнительно состав может содержать антиоксиданты, сахар, порошок какао, конжак, специи и глазурь. Предлагаемый состав для производства драже обеспечивает получение кондитерского продукта с высоким содержанием биологически активных веществ. 2 з.п. ф-лы.

СПОСОБ ПРИГОТОВЛЕНИЯ КОНДИТЕРСКОЙ ПАСТЫ

Изобретение относится к пищевой промышленности и может быть использовано при производстве пастообразных продуктов питания в виде подсолнечной пасты. Предложен способ приготовления кондитерской пасты, который предусматривает калибровку семян подсолнечника, затем обжаривание их при температуре не менее 155°С в течение по крайней мере 8 мин, после чего охлаждение до температуры 30-35°С в течение по крайней мере 5 мин с последующим измельчением до однородной консистенции - подсолнечной массы, которую перекачивают в смеситель при постоянном помешивании, далее проводят подогревание до температуры 60°С и добавление следующих ингредиентов - высокоолеинового подсолнечного масла, сухого обезжиренного молока, сахарной пудры с размером частиц до 100 мкм, ванилина, затем поступление смешанных ингредиентов в коншмашину, где их коншируют в течение 5 часов при температуре 50-55°С, причем за 60 мин до окончания конширования добавляют смесь моно- и триглицеридов, при этом компоненты кондитерской пасты выбирают ...

Состав для производства леденцовой карамели

Изобретение относится к пищевой промышленности, к кондитерской отрасли и может быть использовано при производстве карамели. Предложен состав для производства леденцовой карамели, содержащий подсластитель, патоку, лимонную кислоту, воду питьевую и добавку из растительного сырья, причем в качестве добавки используют порошок из околоплодника ореха маньчжурского в количестве 0,01-0,05 кг/100 кг готового продукта, для приготовления которого околоплодник ореха маньчжурского измельчают до крупности 0,2-0,5 мм, осуществляют экстракцию ультразвуком частотой 39,6-48,4 кГц в течение 30 минут, причем в качестве экстрагента используют воду при гидромодуле 1:5, отделяют фильтрат и подвергают его лиофильной сушке до содержания сухих веществ 90-94%, полученный продукт измельчают до порошкообразного состояния. При этом содержание компонентов составляет в кг/100 кг готового продукта: подсластитель 54,7-56,9; патока 20,1-24,5; вода 25,1-27,2; лимонная кислота 0,02-0,05; порошок из околоплодника ореха маньчжурского ...

КОНДИТЕРСКАЯ КОМПОЗИЦИЯ, СОДЕРЖАЩАЯ ОТРУБЕПОДОБНЫЙ МАТЕРИАЛ

ПИЩЕВОЙ ПРОДУКТ ЗАКУСОЧНОГО ТИПА

СИНЕРГЕТИЧЕСКИЕ АНТИБАКТЕРИАЛЬНЫЕ ЭФФЕКТЫ ЭКСТРАКТА КОРЫ МАГНОЛИИ И СЛОЖНОГО ЭТИЛОВОГО ЭФИРА Nα-ЛАУРОИЛ-АРГИНИНА НА БИОПЛЕНКУ ЗУБНОГО НАЛЕТА

КОНДИТЕРСКОЕ ИЗДЕЛИЕ И СПОСОБ ЕГО ИЗГОТОВЛЕНИЯ

... 1. Кондитерское изделие, содержащее:a. 5-95 масс.% полифенол-желатинового комплекса, содержащего до 60 масс.% воды в расчете на твердые полифенол и желатин, при массовом соотношении полифенола и желатина от 0.2:1 до 0.8:1; иb. 10-95 масс.% подходящего наполнителя;причем кондитерское изделие полностью рассасывается во время жевания при температуре и влажности в полости рта через 2-40 минут.2. Кондитерское изделие по п.1, в котором подходящий наполнитель выбирают из группы, состоящей из эритрита, маннита, гидроколлоидных камедей, модифицированного крахмала, пектина, инулина, протеина, солерастворимого протеина и их комбинаций.3. Кондитерское изделие по п.1, в котором протеин и солерастворимый протеин получают из молока или соевых бобов.4. Кондитерское изделие по п.1, которое полностью рассасывается во время жевания при температуре и влажности в полости рта через 2-10 минут.5. Кондитерское изделие по п.1, в котором полифенол-желатиновый комплекс получают смешением сухого желатина с полифенолом ...

СТАБИЛИЗАЦИЯ ЭМУЛЬСИЙ

... 1. Применение частиц какао в качестве эмульгирующей системы для стабилизации эмульсии вода-в-масле или масло-в-воде.2. Применение по п. 1, согласно которому частицы имеют средний размер от 1 до 50 мкм.3. Применение по любому из предшествующих пунктов, согласно которому эмульсия является эмульсией вода-в-масле.4. Применение по п. 1 или 2, согласно которому эмульсия предназначена для кондитерского изделия.5. Применение по п. 3, согласно которому эмульсия предназначена для кондитерского изделия.6. Кондитерское изделие, состоящее из эмульсии, содержащей от 0,1% до 10 масс.% частиц какао в качестве эмульгирующего агента в отсутствие синтетических либо искусственных эмульгаторов или структурирующих агентов.7. Кондитерское изделие по предшествующему пункту, в котором эмульсия является эмульсией вода-в-масле.8. Способ изготовления кондитерского изделия по любому из предшествующих пп. 6 или 7, включающий стадии:(a) смешивания ингредиентов водной фазы,(b) смешивания ингредиентов жировой фазы,(c) ...

КОНДИТЕРСКОЕ ИЗДЕЛИЕ С НАЧИНКОЙ И СПОСОБ ЕГО ИЗГОТОВЛЕНИЯ (ВАРИАНТЫ)

... 1. Кондитерское изделие, содержащее твердую оболочку, окружающую начинку, причем твердая оболочка содержит несколько сегментов, имеющих разные цвета, и начинку выбирают из группы, состоящей из жидкости, пасты, порошка, твердого кондитерского материала и их сочетаний. ! 2. Кондитерское изделие по п.1, в котором начинка содержит компонент, выбранный из группы, состоящей из шоколада, шоколадной смеси для покрытий, какао-порошка, шоколадной пасты и их сочетаний. ! 3. Кондитерское изделие по п.1, в котором начинка содержит компонент, выбранный из группы, состоящей из помадки, карамели, нуги и их сочетаний. ! 4. Кондитерское изделие по п.1, в котором начинка содержит компонент, выбранный из группы, состоящей из ореховой пасты, тертого ореха и их сочетаний. ! 5. Кондитерское изделие по п.1, в котором начинка содержит фруктовый продукт. ! 6. Кондитерское изделие по п.1, в котором фруктовый продукт выбирают из группы, состоящей из кусочков фруктов, замороженных обезвоженных фруктов, сушеных фруктов ...

ЗАКУСОЧНЫЙ ПРОДУКТ ИЗ КРАСНЫХ ВОДОРОСЛЕЙ, ИЗГОТОВЛЕННЫЙ ИЗ ПЛАСТИН КРАСНЫХ ВОДОРОСЛЕЙ И ЗЕРНОВЫХ, И СПОСОБ ЕГО ПРИГОТОВЛЕНИЯ

... 1. Закусочный продукт из красных водорослей, изготовленный путем прикрепления пластины из зерновых к пластине из красных водорослей с получением двухслойной пластины и запекания двухслойной пластины.2. Закусочный продукт из красных водорослей по п. 1, в котором пластина из зерновых содержит примерно 1-100 мас. частей рисовой муки в расчете на 100 мас. частей крахмала.3. Закусочный продукт из красных водорослей по п. 1, в котором пластина из зерновых содержит примерно 2 мас.% сырого материала, выбранного из креветок, семян кунжута, семян черного кунжута, порошка из водорослей, анчоусов, кальмаров и их комбинации.4. Закусочный продукт из красных водорослей по п. 1, приготовленный путем нанесения масла на двухслойную пластину, посыпания приправой двухслойной пластины, и запекания двухслойной пластины.5. Закусочный продукт из красных водорослей по п. 1, в котором пластину из зерновых прикрепляют к пластине из красных водорослей с применением связывающего раствора, выбранного из воды, соленой ...

Способ переработки ревеня с получением начинки

Изобретение относится к пищевой промышленности, в частности к консервному производству. Целью изобретения является расширение функциональных возможностей путем одновременного получения дополнительных полуфабрикатов - сиропа и наполнителя для мороженого, а также повышение начинки путем максимального сохранения органических кислот. Исходное сырье подвергают мойке, инспекции, измельчают, кипячению в сахарном сиропе, разделению на твердую и жидкую фракции. Твердую фракцию делят на две части, одну из которых протирают с отделением отжимок, полученное пюре соединяют с яичным порошком с получением наполнителя для мороженого, а отжимки смешивают с первой частью твердой фракции с получением начинки (фарша).

ZUSAMMENSETZUNG MIT PSYLLIUM

Enzymatisches Hydrolysat von einem Cellulosederivat

PROCYANIDIN ALS DEN AKTIVEN BESTANDTEIL ENTHALTENDE MITTEL GEGEN FETTLEIBIGKEIT

Diätetisches Lebensmittel zur positiven Beeinflussung der kardiovaskulären Gesundheit

Die Erfindung betrifft ein diätisches Lebensmittel, enthaltend mindestens ein Johannisbrotprodukt, insbesondere wasserunlösliche Johannisbrotfaser und mindestens eine n-3-Fettsäure. Weiterhin betrifft die Erfindung ein Verfahren zur Herstellung solcher Wirkstoffkombinationen sowie ihre Verwendung.

Verfahren zur Herstellung von Tabakbonbons

NAHRUNGSBINDEMITTELZUSAMMENSETZUNG.

Neue Naturwachsoxidate auf Basis von Reiskleiewachs und Sonnenblumenwachs und Verfahren zu deren Herstellung

Die Erfindung betrifft ein Naturwachsoxidat, ausgewählt aus Reiskleiewachsoxidat und/oder Sonnenblumenwachsoxidat, mit einer Säurezahl > 45 bis < 70 mg KOH/g sowie ein Verfahren zu dessen Herstellung.

A DIETARY FIBRE COMPOSITION AND A PROCESS FOR THE MANUFACTURE OF THE SAME

Confectionery product containing active ingredients

Chewing gum

Chocolate coated fruit

A soft fruit 1 is coated in either dark, milk, or white molten chocolate 2 and may then be rolled in almonds, coconut, mini-chocolate chips, double-dipped or decorated in two types of chocolate. The soft fruit may be strawberry, grape, cherry, blackberry or raspberry.

Improvements in or relating to apparatus for producing sweetmeats from materials agglomerated with chocolate or the like

... 1,022,764. Moulded sweetmeats. W. KASSALIK. Sept. 23, 1964 [Oct. 14, 1963], No. 38720/64. Heading A2B. Apparatus for producing moulded sweetmeats of materials such as nut pieces agglomerated with chocolate, sugar or the like comprises a hopper for the material to be moulded into pieces, a dispensing table below the hopper containing a set of moulding channels with registering ejecting means in each to discharge the moulded pieces through open ends of the channels to a transfer curtain which descends towards a conveyor belt to control descent of the pieces by the sliding adhesion of the pieces to the curtain as they descend.

Confectionery composition

A confectionery product comprising: a first portion comprising a fruit and/or nut composition and a binder; a second portion comprising a ganache; and a third portion comprising a chocolate composition. The composition has an indulgent taste while having similar nutritional values to snack bars associated with healthy living.

Improvements in sweetmeats

A sweetmeat consists of fried slices of a vegetable, e.g potato, sweet potato, yam, artichoke or parsnip, coated with chocolate by dipping into a preparation consisting of roasted finely-ground cacao beans, sugar, and the dry solids of full cream milk, with or without spice, essential oils, aromatic substances or other flavouring. In the case of vegetables, such as potatoes, having edible skins, the vegetables are cleaned but not skinned before frying. Flavouring may be added during the frying and the slices, if of sweet potato, may be covered with brown sugar prior to coating. The coating material may be prepared in the same way as eating chocolate but preferably more butter is added so that it flows more readily when melted. The coating may be effected by spraying, by pouring the melted chocolate over the slices, or by dipping by hand or machine, e.g. by sieves, perforated trays or the like which are mechanically immersed into and withdrawn from the chocolate; the sieves &c. may be rapidly ...

FOOD MATERIAL

FILLER COMPOSITION INTENDEND TO REPLACE MARZIPAN AND METHOD OF PRODUCING SAME

Methods and apparatus for manufacturing confectionery pieces

Products without savour containing pre-cooked and dehydrated groundnuts, proceeded allowing the manufacture of these products and application to food industry.

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

PROCEDURE FOR THE EXTRACTION OF POLYPHENOLI ANTIOXIDANTIEN FROM PUR-IN-CONTAINING PLANTS

ORAL PREPARATIONS WITH JUCKREIZLINDERNDER OR ANTIPRURITI EFFECT

GEL PRODUCTS AND PROCEDURES FOR YOUR PRODUCTION

PROCEDURE FOR THE PRODUCTION OF AN OATS PRODUCT AND FOOD ENRICHED WITH BETA GLUKAN

PROCEDURE FOR THE PRODUCTION OF FOOD

PERFUME COMPOSITIONS FOR DEODORIZING OF TOBACCO, TOBACCO-DEODORIZING MEANS AND CIGARETTE AND TOBACCO PACKINGS WITH SMALL ONE NEBENRAUCHGERUCH

BALLAST MATERIALS CONTAINING FOOD, PROCEDURE FOR THE PRODUCTION AND USE

VERFAHREN ZUR HERSTELLUNG EINES ZWISCHENPRODUKTES FUR DIE BEREITUNG VON ZUCKER- UND FETTHALTIGEN MANDEL- ODER NUSSGEBACKEN OD.DGL.

VERFAHREN ZUR HERSTELLUNG VON SUESSWAREN

PROCEDURE FOR THE PRODUCTION OF COPIED BERRIES

Vorrichtung, Anlage und Verfahren zur Herstellung einer mit Granulat vermengten Masse

The invention relates to a device, system and method for feeding granules (1), in particular edible granules such as nut pieces, to a pressurized pumpable mass (2), in particular a gasified edible cream such as chocolate cream.

Vorrichtung, Anlage und Verfahren zur Herstellung einer mit Granulat vermengten Masse

The invention relates to a device, system and method for feeding granules (1), in particular edible granules such as nut pieces, to a pressurized pumpable mass (2), in particular a gasified edible cream such as chocolate cream.

COMPOSITION WITH PSYLLIUM

PROCEDURE AND DEVICE FOR PREPARING AND FOR MAKING AVAILABLE NUGATMASSE FOR THE SUBSEQUENT TREATMENT.

DROP WITH HERB CORE AND PROCEDURE FOR ITS PRODUCTION.

PROTEINISOLATE, COMPOSITIONS, PROTEINISOLATE CONTAINING, AND PROCEDURE FOR YOUR USE

ACTIVE SUBSTANCE ABSTENTION TASTE-MODIFIED HARD ONES KONFEKTPRODUKTE

PROCEDURE FOR THE PRODUCTION OF AN INTERMEDIATE PRODUCT FUR PREPARING OF SUGAR AND FETTHALTIGEN ALMOND OR NUT-BAKED OD.DGL.

CONTAINING SOJAPROTEIN ADDITIVES AVAILABLE OF MEANS A SPECIFIC PROCEDURE SMELL-NEUTRALIZED SWEET GOODS

MANUFACTURING PROCESS FOR EDIBLE AND KNUSPRIGES PRODUCT

Device for the production of with chocolate covered nut or almond particles

ACTIVE SUBSTANCE ABSTENTION TASTE-MODIFIED HARD ONES KONFEKTPRODUKTE

COATED KNUSPERIGE SWEET COMMODITY ON STRENGTH BASIS AND PROCEDURE FOR THE PRODUCTION

Procedure for the production edible, with sugar covered, dry Cerealien

Preparation of coated confectionery

Improved processes in the preparation of coconut meat based compositions and films

Abstract This invention pertains to the processes in the preparation of fresh coconut meat based compositions and films, including its improvements and modifications, comprising 5 mainly of coconut meat wherein other fruit and vegetables are added as flavourings and enhancers. These coconut meat based compositions and films can be used as crepes, rolls, and or wraps, which are usually employed in wrapping any food such as fresh fruits, vegetables, salads, or cooked meat/fish, and any combinations thereof, after which are rolled, folded and eaten directly during meals or as snacks. The compositions and films, 10 being mainly composed of fresh young coconut meat, are highly nutritious, gluten-free, cholesterol-free, raw, vegan, low carb, no added salt, and beneficial for human health. Further, the compositions and films can desirably be eaten directly, baked, steamed, fried, grilled and can remain fresh for up to twelve (12) months or longer, without chemical preservatives.

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 ...

Coating unblanched, raw nuts

DIETARY FOODSTUFF FOR POSITIVELY INFLUENCING CARDIOVASCULAR HEALTH

BREATH FRESHENING AND ORAL CLEANSING PRODUCT

Candy composition with fibre-containing centrefill

CONFECTIONARY CONTAINING FIBRE

Oral compositions for the prevention of UV damages

Novel nutraceutical compositions comprising epigallocatechin gallate

Confection with gelatin complex

A confectionary product, comprising a polyphenol-gelatin complex containing water, having a polyphenol to gelatin weight ratio of 0.2:1 to 0.8:1; and a sitable bulking agent such as erythritol, mannitol, hydrocolloid gums, modified starch, pectin, inulin, milk protein, milk protein salt, and combinations thereof; wherein the confection disintegrates during chewing under mouth conditions in 2 to 40 minutes.

Chewable compositions with fast release Magnolia Bark Extract

Compositions containing sucralose and application thereof

Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

Tingling and salivating compositions

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

Complex Confectionery Products

The present invention describes novel processes for manufacturing a complex confection comprising a first confection that has an edible hollow shell and a separately-formed second confection that is also edible and rests within the first confection. Novel products and processes are described.

Texture and Flavor Enhancer and Use in Food Preparation

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

Oral composition

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

Remelted ingestible products

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

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.

Translucent smokeless tobacco product

A smokeless tobacco product is provided that includes a tobacco material in the form of a tobacco extract, a particulate tobacco material, or a combination thereof. In some embodiments, the smokeless tobacco product is substantially translucent. Methods for making and using the smokeless tobacco product are also provided. The smokeless tobacco product can include isomalt, maltitol syrup, particulate tobacco, and a translucent tobacco extract prepared by ultrafiltration.

Flavoring ingredient in oral compositions

An oral composition containing an essential oil that provides a physical warming sensation when administered to the oral cavity and a method for achieving a physical warming sensation by administering the oral composition. The essential oil is rich in cis and trans-Piperitone Oxide and Piperitenone Oxide that impart unique organoleptic characteristics when the essential oil is used as the primary flavoring ingredient or as an additive in flavor compositions for chewing gum, confections, oral care applications, beverages, and general food applications.

FORMULATION FOR THE PRODUCTION OF COTTON CANDY WITHOUT SUCROSE

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

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 ...

ANTI-NOROVIRUS COMPOSITION AND UTILIZATION THEREOF

Provided are: a composition having an excellent anti-norovirus effect; use of a theaflavin compound for the preparation of the composition; and a method for preventing infection with a norovirus using a theaflavin compound. A theaflavin compound is used as an active ingredient for preventing infection with a norovirus. The theaflavin compound is preferably used together with an alcohol. The theaflavin compound is preferably one or more members selected from the group consisting of theaflavin, theaflavin-3-O-gallate, theaflavin-3′-O-gallate and theaflavin-3,3′-O-digallate that are derived from tea components. 16-. (canceled)7. A method for preventing infection with a norovirus , comprising applying or administering a theaflavin compound to an object to be prevented from being infected with the norovirus , excluding medical practice.8. The method according to claim 7 , wherein the theaflavin compound is applied or administered to the object further with an alcohol.9. The method according to claim 7 , wherein the theaflavin compound is one or more members selected from the group consisting of theaflavin claim 7 , theaflavin-3-O-gallate claim 7 , theaflavin-3′-O-gallate and theaflavin-3 claim 7 ,3′-O-digallate that are derived from tea components.10. The method according to claim 8 , wherein the theaflavin compound is one or more members selected from the group consisting of theaflavin claim 8 , theaflavin-3-O-gallate claim 8 , theaflavin-3′-O-gallate and theaflavin-3 claim 8 ,3′-O-digallate that are derived from tea components. The present invention relates to a composition having an excellent anti-norovirus effect, use of a theaflavin compound for preparation thereof, and a method for preventing infection with a norovirus using the theaflavin compound.A norovirus categorized in species Norwalk virus, genus Norovirus, family Caliciviridae, enters into a human body by oral infection through fingers, foods, cookware and the like, and grows in an intestinal tract cell to ...

Probiotic or symbiotic gelled products and method for the production thereof

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

PURPLE CORN NECTAR CONTAINING ANTHOCYANINS METHODS FOR MAKING AND APPLICATIONS THEREOF

The present invention relates among other things to an enzymatically produced purple corn nectar having a composition comprising saccharides and anthocyanins. The anthocyanin composition is present in concentrations of at least 40 mg/100 g of nectar and is a direct result of the process of making the corn nectar from the purple corn kernels and does not constitute an exogenous addition to the purple corn nectar. The current invention also relates to consumable compositions made from the said purple corn nectar. 1. A process for making purple corn nectar containing native anthocyanins , said process comprising the acts of:a. grinding purple corn kernels to form purple corn grits;b. adding sufficient water to cover the above purple corn grits and stirring to mix the grits and water;c. reducing the pH of the water and grits suspension with an acid to a value between 4 and 5;d. holding the acidified water and grits suspension at 60° C. for about 20 hours;e. removing the suspension from the 60° C. temperature;f. adding a first saccharification enzyme;g. cooling the acidified grits and water after the first saccharification enzyme to 35° C.;h. filtering the mixture from step (g) in a colander lined with cheese cloth or a fine mesh fabric;i. adding a second saccharification enzyme and stirring well;j. bringing the mixture to 60° C. and holding it at this temperature for 30 minutes;k. bringing the mixture to a boil and holding for 1 minutel. simmering the mixture for 15 minutes;m. fine filtering the mixturen. concentrating the said mixture to form a nectar by evaporation.2. The process of wherein the grits have a particle size less than 600 microns.3. The process of wherein the grits have a size larger than 600 microns.4. The process of further comprising the act of evaporating a substantial amount of the water to obtain a powder.5. The process of further comprising the act of adding an isomerizing enzyme.6. The purple corn nectar of7. The dried purple corn nectar of .8. ...

FOOD USING SOYBEAN POWDER AND METHOD FOR MANUFACTURING THEREOF

The present invention relates to a food comprising soybean powder and an edible fat or oil. More specifically, the present invention relates to a food in which the edible fat or oil contains a triglyceride with a medium-chain fatty acid(s) at a ratio of 50% by mass or higher relative to the mass of the edible fat or oil. In particular, the present invention relates to a food which is reduced in beany flavor, grassy flavor, astringency, oily feeling (oiliness), oily odor, and the like, which has a good flavor, and which is improved in feel-on-the-tongue, mouthfeel, milkiness, melt-in-the-mouth, smoothness, and richness, and to a method for producing the food. Moreover, the present invention relates to a method for improving a flavor originated from soybean powder in a food comprising the soybean powder and an edible fat or oil. 1. A food comprising:soybean powder; andan edible fat or oil, whereinthe edible fat or oil contains a triglyceride with a medium-chain fatty acid(s) at a ratio of 50% by mass or higher relative to the mass of the edible fat or oil.2. The food according to claim 1 , whereinthe triglyceride with the medium-chain fatty acid(s) is a triglyceride consisting of the medium-chain fatty acid(s).3. The food according to claim 1 , whereinthe medium-chain fatty acid(s) has(have) 6 to 12 carbon atoms.4. The food according to claim 1 , which does not comprise at least one of allergenic materials originated from egg claim 1 , milk claim 1 , wheat claim 1 , buckwheat claim 1 , peanut claim 1 , shrimp/prawn/lobster claim 1 , or crab.5. The food according to claim 1 , whereinthe food is a gelatinous food,the content of the soybean powder is 4 to 13% by mass relative to the total mass of the food, andthe content of the edible fat or oil is 3 to 40% by mass relative to the total mass of the food.6. The food according to claim 1 , whereinthe food is a liquid food,the content of the soybean powder is 3 to 30% by mass relative to the total mass of the food, andthe ...

ANTHOCYANIN-BASED COLORANT

1. A composition, which is an anthocyanin-based colorant composition comprising 50-90 mol-%, based on the total amount of anthocyanins, of pelargonidin-based anthocyanins, and wherein (i) >70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and (ii) >20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid; and wherein the composition has a red color with a hue value H≧in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg. Also, the present invention relates to use of the above compositions as a food colorant. 1. A composition , which is an anthocyanin-based colorant composition comprising 50-90 mol-% , based on the total amount of anthocyanins , of pelargonidin-based anthocyanins , and wherein(i) ≧70 mol-% of all anthocyanins are acylated with at least one phenolic acid; and(ii) ≧20 mol-% of all anthocyanins are acylated with at least one hydroxycinnamic acid;and wherein the composition has a red color with a hue value H in the L*C*h* color system in the range of 10-30, measured at an L*-value of (70.0±0.1) in a 0.1 mol/l trisodium citrate dihydrate buffer at pH 3 in a 1 cm-length quartz cell using Spectraflash 650 (Datacolor) in transmission mode under D65 illuminant 10 Deg.2. The composition of claim 1 , which contains no or only trace amounts of sulfur compounds.3. The composition of claim 1 , wherein 4-15 mol-% of all anthocyanins are peonidin-based anthocyanins.4. The composition of claim 1 , wherein ≧80 mol-% claim 1 , preferably ≧85 mol-% claim 1 , and more preferably ≧90 mol-% claim 1 , of all anthocyanins are acylated with at least one phenolic acid.5. The composition of claim 1 , wherein up to 80 mol-% claim 1 , preferably 25-75 mol-% claim 1 , more preferably 30-70 mol-% claim 1 , and especially preferably ...

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

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

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

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

HERBAL CONFECTIONERY CANDY FOR EYESIGHT IMPROVING

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

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

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

Granulation of a stevia sweetener

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

CONSUMABLES

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

Novel application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage

The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

CONFECTIONERY COMPOSITIONS CONTAINING STEVIA LEAVES

Confectionery compositions which comprise leaves for use in confectionery products are disclosed. In certain non-limiting embodiments of the disclosed formulations, the confectionery composition containing leaves exhibits little to no bitterness and a sugar-like taste. 1SteviaStevia. A confectionery composition comprising leaves , wherein the leaves are present in an amount of from about 0.5% to about 5.0% by weight of the confectionery composition.2Stevia. The confectionery composition of claim 1 , wherein the leaves are present in an amount of from about 1.0% to about 2.5% by weight of the confectionery composition.3SteviaStevia. The confectionery composition of claim 1 , wherein the leaves are ground leaves.4. The confectionery composition of claim 1 , further comprising a sweetener selected from the group consisting of aspartame claim 1 , neotame claim 1 , advantame claim 1 , sucralose claim 1 , acesulfame potassium claim 1 , sodium saccharin claim 1 , glycyrrhizin claim 1 , neohysperidine dihydrochalcone claim 1 , neotame claim 1 , luo han guo claim 1 , brazzein claim 1 , monatin claim 1 , thaumatin claim 1 , alitame claim 1 , saccharin and its salts claim 1 , cyclamic acid and its salts claim 1 , monellin claim 1 , and combinations thereof.5. The confectionery composition of claim 1 , wherein the confectionery is chewing gum.6. The confectionery composition of claim 1 , wherein the confectionery is a chewy confection.7Stevia. The confectionery composition of claim 1 , wherein the leaves are freeze dried.8Stevia. The confectionery composition of claim 1 , wherein the leaves have an average particle size of from about 0.5 mm to about 2 mm.9Stevia. The confectionery composition of claim 1 , wherein the leaves have an average particle size of from about 0.01-0.5 mm.10Stevia. The confectionery composition of claim 1 , wherein the leaves have an average particle size of from about 0.03-0.15 mm.11. A method of making the chewing gum comprising:{'i': 'Stevia', '(a) ...

SWEET TASTE RECEPTOR ANTAGONIST COMPOSITIONS

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

Creatine Nutritional Supplement

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

METHOD OF AGGLOMERATING CANNABIS EXTRACT WITH ENERGIZING CONSUMABLES

A method for combining energy supplements such as energy drinks or food items with cannabis extract. The energy supplements include at least one energizing active ingredient of variable potency. The cannabis extract may be produced of variable potency from at least one strain of cannabis. The agglomerated product may be produced in various forms of food or beverages. When used, the agglomerated product may provide the typical effects of cannabis in addition to the added energy and focus provided by energy supplements. 1. A method of combining energizing consumables with cannabis extract , the method comprising:producing consumable foodstuffs which contain an energizing active ingredient;producing cannabis extract containing cannabinoids; andagglomerating said consumable foodstuffs containing at least one energizing active ingredient and cannabis extract containing cannabinoids into a single edible consumable.2. The method of claim 1 , wherein said cannabis extract is produced from a single particular strain of cannabis.3. The method of claim 1 , wherein said cannabis extract is produced from multiple strains of cannabis.4. The method of claim 3 , wherein said cannabis extract is produced from at least one sativa-based strain of cannabis.5. The method of claim 3 , wherein said cannabis extract is produced from at least one indica-based strain of cannabis.6. The method of claim 3 , wherein said cannabis extract is produced from at least one hybrid-based strain of cannabis.7. The method of claim 1 , wherein said cannabis extract is produced with no more than 5 mg of tetrahydrocannabinol per serving.8. The method of claim 1 , wherein said cannabis extract is produced with at least 5.1 mg of tetrahydrocannabinol per serving.9. The method of claim 1 , wherein said at least one energizing active ingredient consists of at least one substance selected from the group: caffeine claim 1 , guaranine claim 1 , ginseng claim 1 , b-vitamins claim 1 , and taurine.10. The method of ...

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

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

AERATED FOOD PRODUCTS AND PROCESSES OF PREPARATION THEREOF

The invention relates to aerated food products. The aerated food products comprise between 40 wt % and 95 wt % of at least one edible plant paste, especially at least one vegetable paste, and have an overrun ranging from 7% to 150%. The edible plant paste is not a dry particulate or powder composition. The invention also relates to processes for preparing such aerated food products. 1. An aerated food product which comprises between 40 wt % and 95 wt % of at least one edible plant paste and which has an overrun ranging from 7% to 150% , wherein the edible plant paste is not a dry particulate or powder composition.2. An aerated food product according to claim 1 , wherein the edible plant paste is a vegetable paste.3. An aerated food product according to claim 2 , wherein the vegetable paste is a pulse paste or an oleaginous paste.4. An aerated food product according to claim 2 , wherein the vegetable paste consists of a mixture of at least one pulse paste and at least one oleaginous vegetable paste.5. An aerated food product claim 1 , according to claim 1 , which further comprises at least one ingredient selected from the group consisting of:an edible oila spice, aromatic herb, condiment, flower essence and/or salt,an edible acidic ingredient andan emulsifier.6. An aerated food product according to claim 1 , which has the following nutritional composition:a fat content ranging from 10 vol % to 35 vol %,a protein content ranging from 3 wt % to l0 wt %, anda fibre content ranging from 2 wt % to 5 wt %.7. An aerated food product according to claim 1 , which remains stable over 30 days at 4° C.8. A process for preparing an aerated food product according to claim 1 , which comprises the steps of:(a) providing between 40 wt % and 95 wt % of at least one edible plant paste, wherein the edible plant paste is not a dry particulate or powder composition, and(b) whipping the edible plant paste to obtain an aerated food product which has an overrun ranging from 7% to 150%.9. A ...

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 ...

Smokeless tobacco composition incorporating a botanical material

A smokeless tobacco product configured for insertion into the mouth of a user of the product is provided, the smokeless tobacco product including a dissolvable or meltable base composition admixed with a tobacco material and a botanical material, wherein the botanical material is present in an amount of at least about 0.1% of the total dry weight of the smokeless tobacco product. The botanical material and the smokeless tobacco product can be characterized based on antioxidant content using the ORAC index or the FRAP index. An exemplary product has an ORAC index value of at least about 20 (μmol TE)/g or a FRAP index value of at least about 50 (μmol/Fe 2+ )/g.

COMBINED PROTEIN AND FRUIT PRODUCT AND METHOD OF MAKING A COMBINED PROTEIN AND FRUIT PRODUCT

A method of making a solid, combined protein and fruit product includes preparing a concentrated protein mixture including at least one concentrated protein, adding at least one concentrated fruit to the concentrated protein mixture to form a protein and fruit mixture, and removing water from the protein and fruit mixture to reach a predetermined solids level for the solid, combined protein and fruit product. In some embodiments, the concentrated protein mixture includes at least one hydrocolloid agent. A solid, combined protein and fruit product includes a concentrated protein and a concentrated fruit mixed with the concentrated protein. The concentrated protein in the solid, combined protein and fruit product is minimally denatured and the solid, combined protein and fruit product does not harden during the shelf life of the solid, combined protein and fruit product. 1. A method of making a solid , combined protein and fruit product comprising:preparing a concentrated protein mixture comprising at least one concentrated protein and at least one hydrocolloid agent;adding at least one concentrated fruit to the concentrated protein mixture to form a protein and fruit mixture; andremoving water from the protein and fruit mixture to reach a predetermined solids level for the solid, combined protein and fruit product.2. The method of claim 1 , wherein the concentrated protein in the solid claim 1 , combined protein and fruit product is minimally denatured and wherein the solid claim 1 , combined protein and fruit product does not harden during a shelf life of the solid claim 1 , combined protein and fruit product.3. The method of claim 1 , wherein preparing the concentrated protein mixture comprises mixing the hydrocolloid agent with water to form a hydrated agent and mixing the hydrated agent with the concentrated protein.4. The method of claim 3 , wherein the hydrated agent further comprises a sugar.5. The method of claim 1 , wherein the concentrated protein mixture ...

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 , ...

FLAVORED MELT FORMULATION

A flavored melt is provided. The flavored melt includes a baked sugar composition, where the baked sugar composition includes at least sugar, water, one or more natural or artificial flavorings, and one or more bitter blockers. 1. A flavored melt , comprising: an amount of sugar in a range of about 1 to about 90 wt. %;', 'an amount of water in a range of about 1 to about 6 wt. %;', 'an amount of one or more natural or artificial flavorings in a range of about 1 to about 10 wt. %; and', 'an amount of one or more bitter blockers in a range of about 0.05 to 0.30 wt. %., 'a baked sugar composition, the baked sugar composition including2. The flavored melt as recited in claim 1 , wherein the baked sugar composition is formed into a desired shape using a mold.3. The flavored melt as recited in claim 1 , wherein the sugar includes one or more sugars selected from the group consisting of baker's sugar; brown sugar; dark brown sugar; and caramel powder.4. The flavored melt as recited in claim 1 , wherein the one or more natural or artificial flavorings are selected from the group consisting of chocolate flavored powder claim 1 , cocoa powder; and vanilla flavor.5. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes an amount of food coloring in a range of about 0.01 to about 15 wt. %.6. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes an amount of salt in a range of about 0.05 to about 0.30 wt. %.7. The flavored melt as recited in claim 1 , wherein the baked sugar composition further includes sodium carboxymethylcellulose.8. A method for forming a flavored melt claim 1 , comprising:blending a plurality of ingredients of a baked sugar composition, wherein the plurality of ingredients includes: an amount of sugar in a range of about 1 to about 90 wt. %, an amount of water in a range of about 1 to about 6 wt. %, an amount of one or more natural or artificial flavorings in a range of about 1 ...

COMPOSITION COMPRISING PANDURATIN OR FINGERROOT (BOESENBERGIA PANDURATA) EXTRACT FOR TREATING, PREVENTING, OR AMELIORATING BONE LOSS DISEASE

The present invention relates to use of a composition comprising a panduratin derivative or a extract as an effective ingredient, which suppresses the differentiation of osteoclasts to exhibit the effect of treating, preventing or ameliorating bone loss diseases and which can be used safely as a natural material without side effects, thus finding effective applications in drugs, quasi-drugs, or foods. 1Boesenbergia pandurata. A method for ameliorating or treating a bone loss disease in a subject , the method comprising administering an effective amount of a composition comprising a extract or a fraction thereof as an active ingredient to a subject in need thereof.2. The method of claim 1 , wherein the extract is an extract by at least one solvent selected from the group consisting of water claim 1 , a C1-C6 organic solvent claim 1 , subcritical water claim 1 , and a supercritical fluid.3. The method of claim 2 , wherein the C1-C6 organic solvent is at least one selected from the group consisting of a C1-C6 alcohol claim 2 , acetone claim 2 , ether claim 2 , benzene claim 2 , chloroform claim 2 , ethyl acetate claim 2 , methylene chloride claim 2 , hexane claim 2 , cyclohexane claim 2 , and petroleum ether.4Boesenbergia pandurata. The method of claim 1 , wherein the fraction is a fraction of the extract by a solvent containing at least one selected from the group consisting of hexane claim 1 , chloroform claim 1 , and ethyl acetate.6. The method of claim 1 , wherein the bone loss disease is selected from the group consisting of osteoporosis claim 1 , Paget's disease claim 1 , alveolar bone loss claim 1 , osteomalacia claim 1 , and osteodystrophy.7. The method of claim 1 , wherein the composition is a pharmaceutical composition claim 1 , quasi-drug composition or food composition.9Boesenbergia pandurata.. The method of claim 8 , wherein the panduratin derivative is extracted from10. The method of claim 8 , wherein the bone loss disease is selected from the group ...

SWEET TASTE RECEPTOR ANTAGONIST COMPOSITIONS

The present disclosure relates to compositions comprising gymnemic acid, together with a form of zinc to block the unpleasant bitter taste of gymnemic acid as well as to extend the sweet taste blocking properties of gymnemic acid, resulting in palatable compositions for delivery to the oral cavity to block sweet taste receptors located therein. The present disclosure also relates to methods of reducing sugar consumption and reducing calorie intake via administration of such compositions to a subject. 1. A composition comprising gymnemic acid and at least one form of zinc.225-. (canceled) This application is a continuation of U.S. application Ser. No. 15/423,212, filed Feb. 2, 2017, which is a continuation of U.S. application Ser. No. 15/194,411, filed Jun. 27, 2016, now issued as U.S. Pat. No. 9,585,905, which is a continuation of U.S. application Ser. No. 14/738,326, filed Jun. 12, 2015, now issued as U.S. Pat. No. 9,421,217, which claims priority, pursuant to 35 U.S.C. § 119(e), to U.S. Provisional Patent Application Ser. No. 62/011,096, filed Jun. 12, 2014, and U.S. Provisional Patent Application Ser. No. 62/025,725, filed Jul. 17, 2014, the contents of each of which are incorporated herein by reference in their entireties.The present disclosure relates to compositions comprising gymnemic acid, together with a form of zinc to block the unpleasant bitter taste of gymnemic acid as well as to extend the sweet taste blocking properties of gymnemic acid, resulting in palatable compositions for delivery to the oral cavity to block sweet taste receptors located therein. The present disclosure also relates to methods of reducing sugar consumption and reducing calorie intake via administration of such compositions to a subject.Gymnemic acid is extracted from , a woody climbing plant native to India, Africa, and. China. Gymnemic acid is a dietary supplement sold worldwide, primarily in encapsulated forms. (See Ogawa et al., (2004) 45:8-18) Gymnemic acid is known to ...

SOLID AGAVE SYRUP COMPOSITIONS

The present invention relates to a syrup product having a low water content. The syrup product retains the physical and palatable properties of untreated syrup while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of pharmaceutical compositions (such as throat lozenges) and/or confectionary. 121-. (canceled)22agaveagaveagaveagave. An composition having a moisture content equal to or less than about 0.5% (w/w) , the composition comprising (i) a solid syrup product consisting essentially of an syrup and (ii) at least one additive.23agave. The composition of claim 22 , wherein the moisture content is equal to or less than about 0.3%.24agave. The composition of claim 22 , wherein the moisture content is equal to or less then about 0.1%.25agave. The composition of claim 22 , wherein the moisture content is equal to or less than about 0.05%.26agave. The composition of claim 22 , wherein the moisture content is equal to or less than about 0.01%.27agaveagave. The composition of claim 22 , wherein sugars of the composition are in an uncrystallized form.28agave. The composition of being translucent.29agave. The composition of claim 22 , wherein the at least one additive comprises a flavor.30agaveeucalyptus. The composition of claim 29 , wherein the flavor is selected from the group consisting of spearmint claim 29 , claim 29 , menthol claim 29 , and lemon.31agaveeucalyptus. The composition of claim 29 , wherein the flavor is a combination of and menthol.32agave. The composition of claim 22 , wherein the at least one additive comprises a preservative.33agave. The composition of claim 32 , wherein the preservative is a sugar alcohol.34agave. The composition of being a sweetener.35agave. The composition of being a confectionary.36agave. The composition of being a pharmaceutical composition.37agave. The composition of claim 36 , wherein the pharmaceutical composition is a throat lozenge. This ...

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 ...

Caramel Treats Structure

A caramel treats structure contains a body on which sticky ingredient is poured and crisp ingredient and crushed nuts are sprayed; wherein the sticky ingredient sticks the crisp ingredient and the crushed nuts on the body. Accordingly, the caramel treats structure contains the body with the sticky ingredient, the sticky ingredient, and the crushed nuts, thereby having various flavors. 1. A caramel treats structure comprising:a body on which sticky ingredient is poured and crisp ingredient and crushed nuts are sprayed;wherein the sticky ingredient sticks the crisp ingredient and the crushed nuts on the body.2. The caramel treats structure as claimed in claim 1 , wherein the body is formed in a rectangle shape.3. The caramel treats structure as claimed in claim 1 , wherein the body is formed in a square shape.4. The caramel treats structure as claimed in claim 1 , wherein the body is made of flours claim 1 , eggs claim 1 , and baking powders.5. The caramel treats structure as claimed in claim 1 , wherein the sticky ingredient is chocolate sauce.6. The caramel treats structure as claimed in claim 1 , wherein the sticky ingredient is maltose syrup.7. The caramel treats structure as claimed in claim 1 , wherein the crisp ingredient is seaweed.8. The caramel treats structure as claimed in claim 1 , wherein the crisp ingredient is vegetarian floss.9. The caramel treats structure as claimed in claim 1 , wherein the crisp ingredient is meat floss.10. The caramel treats structure as claimed in claim 1 , wherein the crushed nuts are crushed almonds.11. The caramel treats structure as claimed in claim 1 , wherein the crushed nuts are crushed peanuts.12. The caramel treats structure as claimed in claim 1 , wherein the crushed nuts are crushed sesame seeds. The present invent relates to a caramel treats structure which has various flavors.Convention caramel treats structure is formed in a rectangle shape or a square shape. However, such a conventional caramel treats structure has ...

GLYCERIN-AND PROTEIN-BASED FOAM CANDY PRODUCTS WITH PROBIOTIC BACTERIA

The present invention relates to a glycerin- and protein-based candy product comprising probiotic bacteria, said product having a moisture content less than 9% and a water activity (aw) of less than 0.5 and comprising a) glycerin in an amount of at least 5% (w/w), b) at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof, c) at least one protein which is not gelatin, and d) at least one species of a probiotic bacterium, and optionally e) at least one hydrocolloid. In a presently preferred embodiment the protein is a hydrolyzed protein. Further, the invention relates to processes for producing a glycerin- and protein-based candy product comprising probiotic bacteria. 1. A glycerin- and protein-based foam candy product comprising probiotic bacteria , comprising:(a) glycerin in an amount of at least 5% (w/w),(b) at least one saccharide or at least one polyol which is not glycerin, or a mixture thereof,(c) at least one protein which is not gelatin, and(d) at least one species of a probiotic bacterium, and, optionally(e) at least one hydrocolloid,wherein the product has a moisture content of less than 9% (w/w) and a water activity (aw) of less than 0.5.2. The glycerin- and protein-based candy product according to claim 1 , wherein the at least one protein which is not gelatin is selected from one or more of pea claim 1 , soy claim 1 , whey claim 1 , rice and casein.3. The glycerin- and protein-based candy product according to claim 1 , wherein component (b) comprises at least one saccharide that is a mono- claim 1 , di- claim 1 , oligo- or polysaccharide claim 1 , or a mixture of at least two saccharides.4. The glycerin- and protein-based candy product according to claim 1 , wherein component (b) comprises at least one saccharide that is a disaccharide.5. The glycerin- and protein-based candy product according to claim 1 , wherein component (b) comprises a mixture of at least one mono- or disaccharide and at least one oligo- or ...

PEA FIBER PRODUCT

The present invention relates to a pea fiber product that is at least 45 dwt. % pea fiber, preferably at least 70 dwt. %, most preferably 90 dwt. % fiber of which at least 5 dwt. % fiber is soluble, preferably 10 dwt. % is soluble, most preferably 20 dwt. % is soluble, as well as the process of making such, and the beverages, sauces, bakery, and aerated products that use such. The resultant pea fiber product is such that it has a same day viscosity of 300-1100 cp at 15 wt. % concentration and of 2150-2950 cp at 17 wt. % according to viscosity Test A run at 30 RPM; and has a 60 hour viscosity of 1420-2220 cp at 15 wt. % concentration and of 6400-7200 cp at 17 wt. % concentration according to viscosity Test A. 1. A pea fiber product comprising:a) at least 45% dry weight % fiber;b) at least 5% dry weight % of the fiber is soluble fiber, andc) not more than 15% dry weight % protein.2. The pea fiber product of claim 1 , wherein the pea fiber product has a same day viscosity of 300-1100 cp at 15 wt. % concentration and of 2150-2950 cp at 17 wt. % according to viscosity Test A run at 30 RPM.3. The pea fiber product of claim 1 , wherein the pea fiber product has a 60 hour viscosity of 1420-2220 cp at 15 wt. % concentration and of 6400-7200 cp at 17 wt. % concentration according to Test A run at 30 RPM.4. The pea fiber product of claim 1 , wherein the pea fiber product has at least 70 dwt. % fiber.5. The pea fiber product of claim 1 , wherein the pea fiber product has at least 90 dwt. % fiber.6. The pea fiber product of claim 1 , wherein the pea fiber product has not more than 10 dwt. % protein.7. The pea fiber product of claim 1 , wherein the pea fiber product has not more than 5 dwt. % protein.8. The pea fiber product of claim 1 , wherein the pea fiber product is in the format of expanded pieces claim 1 , aerated pieces claim 1 , pressed pieces claim 1 , powder claim 1 , or combinations thereof.9. The pea fiber product of claim 8 , wherein the pea fiber product further ...

TRADITIONAL CHINESE MEDICINE COMPOSITION AND PREPARATION METHOD AND USE THEREOF

The present invention relates to the field of traditional Chinese medicine formulation, particularly to a composition and the preparation method and use thereof. The traditional Chinese medicine composition provided by the present invention is produced from raw materials comprising TARAXACI HERBA, GLYCYRRHIZAE RADIX ET RHIZOMA, PLATYCODONIS RADIX, CITRI RETICULATAE PERICARPIUNM and PHYLLANTHI FRUCTUS. The traditional Chinese medicine composition adopts fewer herb medicines. By reasonable combination, the various herbal medicines mutually reinforce in terms of the effects of clearing throat, anti-inflammation and reducing phlegm, exhibit obvious synergistic effect. Pharmacological tests and clinical trials indicate that the traditional Chinese medicine composition has significant throat clear, anti-inflammatory, expectorant effects (p<0.05), and has no obvious toxic and side effects. 1. A traditional Chinese medicine composition , produced from raw materials comprising TARAXACI HERBA , GLYCYRRHIZAE RADIX ET RHIZOMA , PLATYCODONIS RADIX , CITRI RETICULATAE PERICARPIUNM and PHYLLANTHI FRUCTUS.5. A method for producing the traditional Chinese medicine composition according to claim 1 , comprising:subjecting TARAXACI HERBA, GLYCYRRHIZAE RADIX ET RHIZOMA, PLATYCODONIS RADIX, CITRI RETICULATAE PERICARPIUNM and PHYLLANTHI FRUCTUS to mixing, water extraction, alcohol precipitation to obtain the traditional Chinese medicine composition.6. The method according to claim 5 , wherein after water extraction and before alcohol precipitation claim 5 , the method further comprises:pooling and filtering the water extract, and concentrating the filtrate to a concentrate with a solid content of 20-50% at 20° C.7. The method according to claim 5 , wherein the alcohol precipitation is performed by adding ethanol to an ethanol concentration of 50-80% claim 5 , standing for 24 h or more claim 5 , discarding the filtration residue claim 5 , concentrating the supernatant to an extractum with ...

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.

GRANULATION OF A STEVIA SWEETENER

A method for making a granulated sweetener is described. The resulting sweetener has a desirably high solubility level. 19-. (canceled)10. A method for producing a sweetener comprising the steps of:{'i': 'Stevia', 'A) introducing a sweetener powder with a solubility of at least about 1 g per 100 g of water at ambient temperature to a roll compaction apparatus to produce a compacted material;'}B) introducing the compacted material to a size reducing apparatus to obtain a granule mixture; and{'i': Stevia', 'Stevia, 'C) fractionating the granule mixture to obtain a granulated sweetener having a particle size ranging from about 140 μm to about 680 μm and having a dissolution rate greater than a dissolution rate of the powder.'}11Stevia. The method of claim 10 , wherein the dissolution rate of the granulated sweetener is at least about 0.75 grams per minute.12. The method of claim 10 , wherein the roll compaction apparatus operates at between about 5 rpm and about 20 rpm claim 10 , and at a roll pressure of between about 10 bar to about 60 bar to produce the compacted material; and the size reducing apparatus comprises a set of sequentially located granulators equipped with rotors rotating at between about 50 rpm to about 2000 rpm to obtain the granule mixture.13SteviaStevia rebaudiana. The method of wherein the sweetener powder is selected from a group consisting of: Stevioside claim 10 , Rebaudioside A claim 10 , Rebaudioside B claim 10 , Rebaudioside C claim 10 , Rebaudioside D claim 10 , Rebaudioside E claim 10 , Rebaudioside F claim 10 , Rebaudioside M claim 10 , Rebaudioside N claim 10 , Rebaudioside O claim 10 , Steviolbioside claim 10 , Dulcoside A claim 10 , Rubusoside claim 10 , other minor glycosides found in plants claim 10 , and a mixture thereof.14Stevia. The method of claim 10 , further comprising the step of combining the sweetener powder with an additional ingredient before introducing the powder to the roll compaction apparatus.15. The method of claim ...

A HEALTHY SOFT JELLY CANDY FORMULATION AND ITS PRODUCTION METHOD

Disclosed is a healthy soft gel candy formulation containing water, gelling agent, honey, pollen, pure propolis extract, and at least one fruit extract, specially developed for the food industry, to meet the daily antioxidant needs of children and adults. 1. Soft jelly or gummy candy formulation , specially developed for the food industry to meet daily antioxidant needs of adults and children with the addition of water and a gelling agent is characterized by comprising:; honey , pollen , pure propolis extract , and at least one fruit extract.2. Soft jelly or gummy candy formulation according to claim 1 , characterized by comprising:;50-65% w/w water, 18-30% w/w gelling agent, 5-20% w/w honey, 2-10% w/w bee pollen, 2-10% w/w pure propolis extract, and at least one fruit extract at a ratio of 1-5% w/w.3. Soft jelly or gummy candy formulation according to claim 2 , characterized by comprising: average of 58% w/w water claim 2 , 20% w/w gelling agent claim 2 , 10% w/w honey claim 2 , 5% w/w bee pollen claim 2 , 5% w/w pure propolis extract claim 2 , and 2% w/w fruit extract.4. Soft jelly or gummy candy formulation according to claim 1 , characterized by comprising: at least one plant extract vitamins and/or minerals.5. Soft jelly or gummy candy formulation according to claim 1 , characterized by comprising: the gelling agent(s) used singly or in combinations selected from the group of gelatin claim 1 , pectin claim 1 , starch claim 1 , alginate claim 1 , carboxymethyl cellulose claim 1 , agar claim 1 , gum arabic claim 1 , guar gum claim 1 , gum tragacanth.6. Soft jelly or gummy candy production method according to claim 1 , characterized by comprising following steps:adding the gelling agent into the boiling water, and mixing it thoroughly until it is completely dissolved;chilling the obtained mixture in the cold-water bath by stirring continuously;continue to stirring the cooled mixture after adding honey, pollen, pure propolis extract, and at least one fruit extract; ...

PROCESSES IN THE PREPARATION OF COCONUT MEAT BASED COMPOSITIONS AND FILMS

A dehydrated coconut meat based edible film, including its improvements and modifications, includes mainly of coconut meat wherein other fruit and vegetables are added as flavorings and enhancers. These coconut meat based films can be used as crepes, rolls, and or wraps, which are usually employed in wrapping any food such as fresh fruits, vegetables, salads, or cooked meat/fish, and any combination, after which are rolled, folded and eaten directly during meals or as snacks. The films, being mainly composed of fresh young coconut meat, are highly nutritious, gluten-free, cholesterol-free, raw, vegan, low carb, no added salt, and beneficial for human health. Further, the films can desirably be eaten directly, baked, steamed, fried, grilled and can remain fresh for up to twelve (12) months or longer, without chemical preservatives. 133.-. (canceled)34. A dehydrated coconut meat based edible film comprisingat least 88% of coconut meat derived from fresh and young coconut;at most 12% of filtered fresh and young coconut water; anda raw unrefined virgin coconut oil in the range of 1.0% to 5.0% is added based on a sum of the coconut meat and the coconut water as 100% by weight basis; a thickness in the range from about 1.0 millimeter to about 3.0 millimeter;', 'a water activity in the range of about 0.45 to about 0.55; and', 'a moisture content in the range of 8% to 10%., 'wherein the composition or edible film has'}35. The edible film according to in the form of food wraps claim 34 , crepes claim 34 , rolls claim 34 , and/or any convenient form that can be baked claim 34 , steamed claim 34 , grilled or fried together with different kinds of food component or ingredient or any food combinations and a plurality of food that can serve as meals or snacks.36. The edible film according to having a serving size of 1 wrap equivalent to 14 grams having only 70 calories calculated on calories from fat at 45 grams; saturated fat at 4.5 grams (22% Daily Value); trans fat at 0 grams; ...

PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF

Highly purified Stevioside, Rebaudioside A and a purified sweet steviol glycoside mixture were prepared from sweet glycoside extracts obtained from Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products. 1. A process for producing a low-calorie sweetener composition , comprising:a) providing a low intensity sweetener;b) providing a crystallization inhibitor;c) dissolving the sucrose and crystallization inhibitor in water to make a solution with 60% to 80% (w/w) total solids content;d) purging the solution (c) with nitrogen to obtain a purged sugar solution;e) providing a high intensity sweetener;f) dissolving the high intensity sweetener in water to obtain a high intensity sweetener solution with about 10% to about 70% (w/w) solids;g) adding the high intensity sweetener solution to the purged sugar solution to obtain a sweetener composition solution containing about 50% to about 80% (w/w) total solids;h) evaporating the sweetener composition solution to obtain a concentrated sweetener composition solution with about 90% to about 97% (w/w) solids content;i) feeding the concentrated sweetener composition solution to an impact beating apparatus to induce intensive crystallization and residual water evaporation, and to produce free flowing granules of the sweetener composition;j) drying the granules to form the low-calorie sweetener composition.2. The process of claim 1 , wherein the high intensity sweetener is made by a process comprising the steps of: i) drying Stevia rebaudiana leaves; ii) treating the dried Stevia rebaudiana leaves with water to extract sweet glycosides claim 1 , wherein a leaves-water mixture is formed; iii) filtering the leaves-water mixture to obtain an aqueous filtrate; iv) directly treating the aqueous filtrate with calcium hydroxide or calcium oxide to raise the pH of the aqueous filtrate to about 10; ...

Whipped Food Topping

An edible topping composition which is pourable at refrigeration and room temperatures. The edible topping composition includes a coconut component (i.e., coconut oil, coconut cream, and/or coconut milk), fat, stabilizer, sweetener, and water. One or more optional ingredients can also be used (e.g., milk protein or soy protein, emulsifiers, thickeners, salt, phosphate salt, flavoring, coloring, preservatives, etc.). The edible topping composition is whippable and, in a whipped form, has a smooth, non-greasy texture and is free of waxy mouth feel.

FORMULATION FOR THE PRODUCTION OF SUGAR-FREE SUGAR COTTON

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

NUTRITIONAL SUPPLEMENTS

Compositions are provided for preparing low dosage supplements in the form of a confectionery which are easy to swallow and have a desirable taste. The resulting compositions are suitable for delivering all natural active ingredients to aid in alleviating a particular disease or promote overall well-being. Methods of forming the confectionery are also provided herein. 1. A composition comprising:at least one natural sweetener in an amount from about 60% to about 95% by weight of the composition;at least one binding agent;at least one thickening agent;at least one stabilizing agent;at least one flavoring agent;at least one natural active ingredient; andat least one solvent.2stevia. The composition of claim 1 , wherein the at least one natural sweetener is selected from the group consisting of organic evaporated cane sugar claim 1 , beet sugar claim 1 , claim 1 , sucrose claim 1 , dextrose claim 1 , fructose claim 1 , glucose claim 1 , corn syrup claim 1 , maltose claim 1 , maltodextrin claim 1 , lactose claim 1 , maple syrup claim 1 , molasses claim 1 , honey claim 1 , barley malt claim 1 , rice syrup claim 1 , honey claim 1 , agave nectar claim 1 , fruit juice sweeteners claim 1 , and combinations thereof.3. The composition of claim 1 , wherein the at least one natural sweetener comprises organic evaporated cane sugar and is present in an amount from about 60% to about 95% by weight of the composition.4. The composition of claim 1 , wherein the at least one binding agent is selected from the group consisting of gelatin claim 1 , carrageenan claim 1 , seaweed claim 1 , locust bean gum claim 1 , pectin claim 1 , agar claim 1 , alginate claim 1 , guar gum claim 1 , xanthan gum claim 1 , gum arabic claim 1 , starch derivatives claim 1 , isomalt claim 1 , and combinations thereof.5. The composition of claim 1 , wherein the at least one binding agent comprises gelatin having a Bloom rating of from about 150 to about 175 Bloom and is present in an amount from about 0.1% to ...

CONFECTIONERY CHIP PRODUCT; AND METHODS OF MAKING THE SAME

Disclosed are confectionery products having a texture and other attributes of a potato chip or snack chip, but which is made from candy ingredients. 1. A confectionery chip product , comprising:a bulk sweetener; anda gelatinized starch;wherein the confectionery chip product comprises one or more of the following attributes:a moisture content of about 0 to less than 6 wt % based on the total weight of the confectionery chip product;a thickness of less than 4 mm;a non-uniform cell structure; anda breaking force of less than 2000 g as measured by a texture analyzer having a spherical probe (TA-8, ¼″ (6.35 mm) diameter ball), and with 50 kg load cell.2. The confectionery chip product of claim 1 , wherein the gelatinized starch is derived froma native starch, a pre-gelatinized starch, or a combination thereof.3. The confectionery chip product of claim 1 , wherein the gelatinized starch isa plant root starch;a plant grain starch; ora combination thereof.4. The confectionery chip product of claim 1 , wherein the gelatinized starch is corn claim 1 , wheat claim 1 , oat claim 1 , barley claim 1 , bulgur claim 1 , millet claim 1 , rice claim 1 , potato claim 1 , tapioca claim 1 , arrowroot claim 1 , or a combination thereof.5. The confectionery chip product of claim 1 , wherein the bulk sweetener isa mono-saccharide, a di-saccharide, a poly-saccharide, a sugar alcohol, a sugar alcohol syrup, or a combination thereof;sucrose (sugar), dextrose/glucose, maltose, dextrin, xylose, ribose, mannose, galactose, fructose (levulose), lactose, invert sugar, fructo oligo saccharide syrups, partially hydrolyzed starch, corn syrup solids, such as high fructose corn syrup, glucose syrup, or a combination thereof;sucrose or sucrose and glucose syrup; orerythritol, galactitol, isomalt, a hydrogenated starch hydrolysate, lactitol, maltitol, maltitol syrup, mannitol, polyglycitol, sorbitol, sorbitol syrups, xylitol, or a combination thereof.6. The confectionery chip product of claim 1 , further ...

Chewy confection comprising pulse starch and methods of manufacture therefor

The present disclosure relates to a unique combination of pulse (i.e., non-soybean, non-peanut legumes) starch that creates chewy confections with consumer desired clean label, and the finished flavor and texture characteristics of traditional chewy confections. The chewy confection containing pulse starch and the process for manufacturing such, take advantage of the pulse starch high amylose content, while preventing processing challenges due to potential high viscosity development. The pulse starch in the chewy confection of this disclosure could be in isolated form (raw or at least partially precooked) or as part of other pulse materials. Preferably, the chewy confection of this disclosure meets FDA and non-GMO requirements, as well as being organic and kosher.

SOLID MAPLE SYRUP COMPOSITIONS

The present invention relates to a maple syrup product having a low water content. The maple syrup product retains the physical and palatable properties of untreated maple syrup while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of pharmaceutical compositions (such as throat lozenges) and/or confectionery. 120-. (canceled)21. A solid maple syrup product consisting essentially of a combination of maple syrup and honey , wherein sugars of the solid maple product are in an uncrystallized form and the solid maple product has a moisture content equal to or less than about 0.5% (w/w) , wherein the ratio of maple syrup to honey in the solid maple syrup product is at or between 1:1 and 3:2.22. The solid maple syrup product of claim 21 , wherein the moisture content is equal to or less than about 0.3%.23. The solid maple syrup product of claim 21 , wherein the moisture content is equal to or less than about 0.1%.24. The solid maple syrup product of claim 21 , wherein the moisture content is equal to or less than about 0.05%.25. The solid maple syrup product of claim 21 , wherein the moisture content is equal to or less than about 0.01%.26. The solid maple syrup product of claim 21 , wherein the weight ratio of maple syrup to honey in the solid maple syrup product is about 1:1.27. The solid maple syrup product of claim 21 , wherein the weight ratio of maple syrup to honey in the solid maple syrup product is about 3:2.28. The solid maple syrup product of claim 21 , wherein the solid maple syrup product is a powder.29. A maple syrup composition comprising the solid maple syrup product of and at least one an additive.30. The maple syrup composition of claim 29 , wherein the at least one additive comprises a flavor.31. The maple syrup composition of claim 30 , wherein the flavor is selected from the group consisting of spearmint claim 30 , eucalyptus claim 30 , menthol and lemon or a combination ...

Dietary supplement compositions with enhanced delivery matrix, gummies, chocolates, atomizers and powders containing same, and methods of making same

A dietary supplement composition having a dispersion including a plurality of liposomal vesicles, includes an active ingredient, phospholipid contained in the liposomal vesicles, and a coating material. The active ingredient is incorporated within the liposomal vesicles having a barrier coating of the coating material including one of a biopolymer, polyethylene glycol, chitosan and a combination thereof. The coating material is free flowing in the dispersion such that the liposomal vesicles are surrounded by the coating material without being attached to the liposomal vesicles and without forming part of the liposomal vesicles and without affecting weight of the liposomal vesicles. The dispersion is filtered using a tangential flow technique, which washes out outer periphery of liposomal vesicles for removing inactive ingredients contained outside the liposomal vesicles without washing out the coating material surrounding the liposomal vesicles. The dietary supplement composition may be incorporated in gummies, chocolates, atomizers or powders.

ANHYDROUS FOOD PRODUCT WITH A BASE OF COCOA BUTTER AND DRY PLANT MATERIAL

The present invention relates to a new anhydrous food product with a base of cocoa butter and dry plant material, designed to be hydrated to allow rapid and simple production of sweet or savoury prepared food products. The invention also relates to a method for the production thereof and to the use thereof for manufacturing prepared food products. 1. An anhydrous food product comprising:between 15% and 40% by weight of cocoa butter;between 3% and 50% by weight of dry plant material;between 10% and 38% by weight of mono-, di- and/or polysaccharides;between 10% and 40% by weight of fat having a solid fat content less than or equal to 40% at 20° C.;optionally up to 30% by weight of dry dairy material;optionally up to 20% by weight of sweetening agent;optionally up to 8% by weight of spices;optionally up to 5% by weight of emulsifier;a weight ratio between the fat having a solid fat content less than or equal to 40% at 20° C. and the cocoa butter is greater than 0.25;a water content less than 5% by weight; andthe dry material of the product has a D(90) less than or equal to 50 microns in the finished product.2. The anhydrous food product according to claim 1 , wherein the dry plant material is dry non-fat cocoa powder and represents between 3% and 40% by weight claim 1 , and in that the mono- claim 1 , di- and/or polysaccharides represent between 15% and 38% by weight.3. The anhydrous food product according to claim 2 , wherein:the cocoa butter represents between 20% and 40% by weight;the dry non-fat cocoa powder represents between 10% and 40% by weight;the mono-, di- and/or polysaccharides represent between 20% and 38% by weight;the fat having a solid fat content less than or equal to 40% at 20° C. represents between 10% and 30% by weight;the weight of the dry dairy material, when present, represents up to 20% by weight, andthe spices, when present, represent up to 5% by weight.4. The anhydrous food product according to claim 2 , wherein:the cocoa butter represents ...

Spray dried cacao pulp

The present disclosure is directed to a novel food ingredient, namely spray dried cacao pulp and spray dried cacao pulp on a carrier and methods of preparing and using the same.

Foodstuff and products, ingredients, processes and uses

The present invention provides the use of a composition obtainable from the pulp of a plant in the theobroma genus or an extract of said pulp, as an ingredient in a foodstuff product.

NOVEL PREPARATION OF FAT-BASED CONFECTIONS

The present disclosure is directed to a novel method of preparing fat-based confectionery products. 1. A method of preparing confectionery compositions , wherein the composition is prepared by creating a water in fat emulsion within a spray dryer.2. The method of claim 1 , wherein the method comprises spray drying ingredients and centrifuging the resulting spray dried material.3. A composition produced by the process of claim 1 , wherein the composition does not comprise any added sugar.4. A method of manufacturing a food or confectionery ingredient comprising spray drying cacao pulp with a carrier.5. The method of claim 4 , wherein the carrier is cocoa powder claim 4 , cocoa pod fiber claim 4 , cocoa butter or another product derived from a cocoa pod.6. The method of claim 1 , wherein the spray drying occurs at an inlet temperature of 120° C. to 180° C.7. The method of claim 1 , wherein the spray drying occurs at an outlet temperature of 60° C. to 100° C.8. The method of claim 1 , wherein the spray drying occurs in a spray dryer coated with polytetrafluroethylene.9. A composition produced by the process of .10. A composition comprising a confectionery ingredient produced by the method of claim 1 , wherein the composition is a fat-based confectionery product.11. A composition comprising a confectionery ingredient produced by the method of claim 4 , wherein in the composition is a non-fat based confectionery product.12. The composition of claim 12 , wherein the non-fat based confectionery product is an ice cream.13. (canceled)14. (canceled)15. (canceled)16. A method of producing a sugar suitable for use in a chocolate or compound coating without milling or conching.17. A fruit confection comprising fruit material dispersed with cocoa butter.18. The fruit confection of claim 14 , wherein the dispersion of the fruit material with the cocoa butter is achieved through spray drying.19. The fruit confection of claim 15 , wherein the fruit confection has a particle size of ...

Crystal comestible product and method of making same

A crystal comestible product and method of making it are provided. The crystal comestible product is suitable for use as a food additive, a flavor additive, a nutritional additive, and decoration. The crystal comestible product includes a matrix of edible crystals surrounding air pockets and free spaces, providing a light crunchy crispy texture. The crystal comestible product may include ingredients that add flavor, color, nutritional value, texture, structure, or stability. Suitable ingredients include fresh herbs, fresh flowers, spices, natural and synthetic flavors, nuts, vitamins and minerals.

SMOKELESS TOBACCO COMPOSITION INCORPORATING A BOTANICAL MATERIAL

A smokeless tobacco product configured for insertion into the mouth of a user of the product is provided, the smokeless tobacco product including a dissolvable or meltable base composition admixed with a tobacco material and a botanical material, wherein the botanical material is present in an amount of at least about 0.1% of the total dry weight of the smokeless tobacco product. The botanical material and the smokeless tobacco product can be characterized based on antioxidant content using the ORAC index or the FRAP index. An exemplary product has an ORAC index value of at least about 20 (μmol TE)/g or a FRAP index value of at least about 50 (μmol/Fe)/g. 1. A smokeless tobacco product configured for insertion into the mouth of a user of the product , the smokeless tobacco product comprising a dissolvable or meltable base composition admixed with a tobacco material and a botanical material , wherein the botanical material is present in an amount of at least about 0.1% of the total dry weight of the smokeless tobacco product.2. The smokeless tobacco product of claim 1 , wherein the botanical material has an ORAC index value of about 250 (μmol TE)/g or greater.3. The smokeless tobacco product of claim 1 , wherein the botanical material has an ORAC index value of about 500 (μmol TE)/g or greater.4. The smokeless tobacco product of claim 1 , wherein the botanical material has an ORAC index value of about 1000 (μmol TE)/g or greater.5. The smokeless tobacco product of claim 1 , wherein the botanical material has a FRAP index value of about 250 (μmol/Fe)/g or greater.6. The smokeless tobacco product of claim 1 , wherein the botanical material has a FRAP index value of about 500 (μmol/Fe)/g or greater.7. The smokeless tobacco product of claim 1 , wherein the botanical material has a FRAP index value of about 1000 (μmol/Fe)/g or greater.8. The smokeless tobacco product of claim 1 , wherein the smokeless tobacco product has an ORAC index value of at least about 20 (μmol TE)/ ...

CONFECTIONERY PRODUCT

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

MOCHI-LIKE FOOD PRODUCT INCLUDING KUDZU STARCH AS MAIN INGREDIENT, ICE CONFECTION, AND PRODUCTION METHOD FOR ICE CONFECTION

A mochi-like food product and an ice confection having a mochi-like texture under room temperature and a production method for an ice confection. A mochi-like food product includes a starch gellant and a sweetener. The starch gellant contains kudzu starch serving as a main ingredient, and includes no potato starch, sweet potato starch, corn starch, or wheat starch. The sweetener includes wasanbon, includes no refined sugar, glucose, or synthetic sweeteners. The mochi-like food product can be frozen to be served as an ice confection. The mochi-like food product can be provided as a tasty ice confection that has chewiness like uiro, is free of allergenicity, has a lower GI value than sugar, would not be too hard upon being frozen to be served as an ice confection, is easy to eat, and has unique thickness or gumminess. 1. A food product comprising:a gellant, wherein the gellant contains kudzu starch, and the gallant is free of potato starch, sweet potato starch, corn starch, and wheat starch; anda sweetener, wherein the sweetener includes at least one unrefined sweetener, and the sweetener is free of refined sugar, glucose, and synthetic sweeteners.2. The food product according to claim 1 , wherein the gellant contains only the kudzu starch claim 1 , or the gellant includes the kudzu starch and at least one of lotus root powder claim 1 , rice flour claim 1 , or bracken starch.3. The food product according to claim 1 , further comprising a flavoring material claim 1 , wherein the flavoring material includes at least one of tea claim 1 , Japanese cinnamon claim 1 , cinnamon claim 1 , fruit juice claim 1 , vegetable juice claim 1 , fruit puree claim 1 , vegetable puree claim 1 , fruit paste claim 1 , vegetable paste claim 1 , grain puree claim 1 , grain paste claim 1 , nuts claim 1 , chocolate claim 1 , coffee claim 1 , rice milk claim 1 , coconut water claim 1 , coconut milk claim 1 , coconut sugar claim 1 , honey claim 1 , liquor claim 1 , sake claim 1 , or fermented ...

EDIBLE COMPOSITION SUITABLE FOR LOWERING SERUM CHOLESTEROL

The present invention relates to an edible composition comprising plant sterol ester and/or plant stanol ester and triglyceride fat usable for lowering serum LDL cholesterol. The composition further comprises oligosaccharides and sugars. The composition can preferably be used in dietary supplements, fillings and toppings. 1. An edible composition comprising:total fat in an amount of at least 50% by weight, wherein the total fat comprises a mixture of a) plant sterol ester and/or plant stanol ester and b) triglyceride fat, the amount of plant sterol ester and/or plant stanol ester being at least 30% by weight of the composition and the amount of triglyceride fat being at least 10% by weight of the composition, provided that the amount of plant sterol ester and/or plant stanol ester is at least 40% by weight of the total fat,at least one monosaccharide, disaccharide or sugar alcohol in such an amount that the total amount of monosaccharides, disaccharides and sugar alcohols is at most 18% by weight,at least one oligosaccharide in such an amount that the ratio of the total amount of oligosaccharides to the total amount of monosaccharides, disaccharides and sugar alcohols is from 1:0.2 to 1:0.9, andmoisture in an amount of at most 8% by weight.2. The composition according to claim 1 , wherein it is a dietary supplement claim 1 , a filling or a topping claim 1 , preferably a dietary supplement claim 1 , a biscuit filling or a wafer filling claim 1 , more preferably a dietary supplement claim 1 , and most preferably a chewable dietary supplement.3. The composition according to claim 2 , wherein at least 2.0 g claim 2 , preferably at least 2.5 g claim 2 , more preferably at least 3.0 g and most preferably at least 3.4 g plant sterol ester and/or plant stanol ester is provided by one serving of the dietary supplement claim 2 , biscuit or wafer.4. The composition according to claim 1 , wherein the amount of total fat is 50-80% claim 1 , preferably 55-80% claim 1 , more ...

Process for the pasteurization of sap and products thereof

The present document describes a process for the sterilization and/or pasteurization of sap without denaturing polyphenols and other ingredients present therein, and a sap product prepared from the processes.

CHEWING GUMS AND CONFECTIONS HAVING INCLUSIONS OF STABILIZED PLANT PIECES

A method of treating pieces of plant material to make them microbiologically stable for inclusion in chewing gums and other confections is disclosed. More specifically, the plant material is exposed to infrared radiation in specific dosage ranges to stabilize the ingredient and preserve flavor and appearance of the material. The present invention relates to chewing gums and confections having inclusions of pieces of plant material such as pieces of mint leaves or dried fruit, wherein the plant material is stabilized against microbial growth by treatment with infrared radiation. 1. A method of preparing a chewing gum or confectionery product comprising pieces of plant material comprising the steps of ,preparing fresh plant material pieces of a desired size,irradiating the fresh plant pieces with infrared radiation for a time and intensity sufficient to render it microbiologically stable while substantially preserving the color and flavor of the plant material,preparing a chewing gum or confectionery product,incorporating the irradiated plant material into the mass, or onto the surface, of the chewing gum or confectionery product.2. The method of wherein the time of irradiation is at least 20 minutes.3. The method of wherein the time of irradiation is at least 30 minutes.4. The method of wherein the time of irradiation is at least 40 minutes.5. The method of wherein the time of irradiation is at least 50 minutes.6. The method of wherein the time of irradiation is at least 60 minutes.7. The method of wherein the temperature of the irradiated plant material immediately after irradiation is 140° F. or less.8. The method of wherein the temperature of the irradiated plant material immediately after irradiation is 130° F. or less.9. The method of wherein the temperature of the irradiated plant material immediately after irradiation is 120° F. or less.10. The method of wherein the temperature of the irradiated plant material immediately after irradiation is 110° F. or less. ...

NON-CARIOGENIC, SUGAR-FREE CONFECTIONERY COMPOSITIONS CONTAINING ANTI-PLAQUE COMPONENTS AND NATURAL TREE, PLANTS AND TEA EXTRACTS FOR ORAL AND SYSTEMIC HEALTH BENEFITS

Non-cariogenic sugar-free confectionery compositions which deliver anti-plaque components to the mouth for oral health benefits and also deliver nutrients for systemic health benefits; wherein such confectionery compositions comprise of: (i) a safe and effective amount of natural tree, plants and tea extracts selected from moringa, matcha green tea, green tea, chia and mixtures thereof; (ii) one or more anti-plaque component or components; (iii) one or more natural, non-cariogenic, tooth-friendly sweetener or mixtures of sweeteners; (iv) a suitable confectionery carrier and (v) less than 10% water. 1. A confectionery composition comprising: i) an effective amount of natural plants or tree extracts and mixtures thereof; ii) one or more anti-plaque agent(s); iii) one or more natural , non-cariogenic , tooth-friendly sweetener(s); iv) a suitable confectionery carrier material; and v) less than 10% water.2. A composition according to wherein the suitable confectionery carrier material is selected from chewing gum base claim 1 , hard boiled candy base claim 1 , low boiled candy base claim 1 , gelatine base claim 1 , compressed non-cariogenic sugar base and mixtures thereof.3. A confectionery composition according to wherein the confectionery composition is selected from chewing gum claim 2 , low boiled candy claim 2 , hard boiled candy claim 2 , pressed tablets claim 2 , pressed mints claim 2 , breath mints claim 2 , coated candy claim 2 , lozenges claim 2 , pastes claim 2 , throat drops and mixtures thereof.4. A confectionery composition according to wherein one or more anti-plaque agent(s) are obtained from one or more polyol(s)/sugar alcohol(s) claim 1 , one or more extracts and mixtures thereof.5. A confectionery composition according to wherein the extract for anti-plaque purposes is obtained from the polyphenol (catechins) components of matcha green tea claim 4 , green tea and mixtures thereof.6. A confectionery composition according to wherein the extract or ...

COMPOSITION FOR PREVENTING AND TREATING MUSCLE DISEASES OR IMPROVING MUSCULAR FUNCTION, CONTAINING MORUSIN, KUWANON G, OR MORI CORTEX RADICIS

The present invention relates to a composition for preventing and treating muscle diseases or improving muscular function, containing, as an active ingredient, at least one selected from the group consisting of morusin, kuwanon G, and a Mori Cortex Radicis extract. The Mori Cortex Radicis extract, morusin, or kuwanon G, according to the present invention, has an effect of remarkably enhancing muscular function by increasing the expression of p-mTOR protein involved in muscular protein synthesis, inhibiting the expression of mRNAs of MuRF-1 and atrogin-1 involved in muscular protein degradation, and increasing the expression of mRNAs of MyoD and myogenin involved in muscular differentiation. In addition, the present invention is a natural product so as to be used safely without side effects, thereby being usable in drugs, food, or cosmetics. 2. The pharmaceutical composition according to claim 1 , wherein the compound represented by Formula 1 or 2 is isolated from the extract of Mori Cortex Radicis.3Morus. The pharmaceutical composition according to or claim 1 , wherein the Mori Cortex Radicis is a dried root bark of a plant belonging to a plant of family Moraceae and genus spp.4. The pharmaceutical composition according to or claim 1 , wherein the extract of Mori Cortex Radicis is an extract obtained using at least one solvent selected from the group consisting of water claim 1 , an organic solvent having 1 to 6 carbon atoms claim 1 , a subcritical fluid claim 1 , a supercritical fluid claim 1 , and a mixture thereof.5. The pharmaceutical composition according to claim 4 , wherein the organic solvent having 1 to 6 carbon atoms is selected from the group consisting of alcohol having 1 to 6 carbon atoms claim 4 , acetone claim 4 , ether claim 4 , benzene claim 4 , chloroform claim 4 , ethyl acetate claim 4 , methylene chloride claim 4 , hexane claim 4 , cyclohexane claim 4 , and petroleum ether.6. The pharmaceutical composition according to or claim 4 , wherein the ...

Chewing gums and confections having inclusions of stabilized plant pieces

A method of treating pieces of plant material to make them microbiologically stable for inclusion in chewing gums and other confections is disclosed. More specifically, the plant material is exposed to gamma radiation in specific dosage ranges to stabilize the ingredient and preserve flavor and appearance of the material. The present invention relates to chewing gums and confections having inclusions of pieces of plant material such as pieces of mint leaves or dried fruit, wherein the plant material is stabilized against microbial growth by treatment with gamma radiation.

Edible Oral Compositions Comprising Hops

Edible oral compositions including hops and calcium. Edible oral compositions including hops and tin. Edible oral compositions that are free of fluoride. Edible oral compositions which are gummy compositions, chewable compositions, pan-chew composition, tablet compositions, dissolving tablet compositions, dissolving films, leave-on compositions, lollipop compositions, lozenge compositions, nonwoven fiber compositions, soluble foam compositions, liquid compositions, paste compositions, chewing gum composition, or combinations thereof. 1. An edible oral composition comprising:(a) hops; and(b) calcium.2Humulus lupulus. The edible oral composition of claim 1 , wherein the hops comprises hops extract claim 1 , extract claim 1 , synthetically derived hops compounds claim 1 , salts thereof claim 1 , prodrugs thereof claim 1 , or combinations thereof.3. The edible oral composition of claim 1 , wherein the hops comprises hops alpha acid claim 1 , hops iso-alpha acid claim 1 , hops beta acid claim 1 , hops oil claim 1 , hops flavonoids claim 1 , or combinations thereof.4. The edible oral composition of claim 3 , wherein the hops beta acid comprises lupulone claim 3 , adlupulone claim 3 , colupulone claim 3 , or combinations thereof.5. The edible oral composition of claim 2 , wherein the hops comprises at least about 35% claim 2 , by weight of the hops claim 2 , of hops beta acid.6. The edible oral composition of claim 5 , wherein the hops comprises less than about 1% claim 5 , by weight of the hops claim 5 , of hops alpha acid.7. The edible oral composition of claim 1 , wherein the calcium comprises calcium salt claim 1 , calcium abrasive claim 1 , or combinations thereof.8. The edible oral composition of claim 7 , wherein the calcium abrasive comprises calcium carbonate claim 7 , calcium pyrophosphate claim 7 , or combinations thereof.9. The edible oral composition of claim 7 , wherein the calcium salt comprises calcium chloride claim 7 , calcium citrate claim 7 , or ...

SMOKELESS TOBACCO PASTILLE

A smokeless tobacco pastille configured for insertion into the mouth of a user is provided. The smokeless tobacco pastille can include (i) a tobacco material present in an amount of less than about 40 dry weight percent, based on the total dry weight of the pastille; (ii) at least one natural gum binder present in an amount of at least about 25 dry weight percent; and (iii) a plurality of sugar alcohols present in a total amount of at least about 40 dry weight percent, the predominant component of the plurality of sugar alcohols being isomalt or erythritol, wherein the shape of the smokeless tobacco pastille is moldable in the oral cavity. 1. A smokeless tobacco pastille configured for insertion into the mouth of a user , the smokeless tobacco pastille comprising: (i) a tobacco material present in an amount of less than about 40 dry weight percent , based on the total dry weight of the pastille; (ii) at least one natural gum binder present in an amount of at least about 25 dry weight percent; and (iii) a plurality of sugar alcohols present in a total amount of at least about 40 dry weight percent , the predominant component of the plurality of sugar alcohols being isomalt or erythritol , wherein the shape of the smokeless tobacco pastille is moldable in the oral cavity.2. The smokeless tobacco pastille of claim 1 , wherein the only tobacco material present in the pastille is in the form of one or more tobacco extracts present in amount of less than about 10 dry weight percent.3. The smokeless tobacco pastille of claim 2 , wherein the one or more tobacco extracts comprise an aqueous extract.4. The smokeless tobacco pastille of claim 2 , wherein the one or more tobacco extracts comprises a pharmaceutical grade nicotine.5. The smokeless tobacco pastille of claim 1 , wherein the tobacco material comprises a particulate tobacco material present in an amount of less than about 12 dry weight percent.6. The smokeless tobacco pastille of claim 5 , wherein the particulate ...

CONFECTIONS FOR SKIN PROTECTION: COMPOSITIONS, METHODS FOR MAKING, AND APPLICATIONS THEREOF

A confection may include one or more skin protective ingredients, a thickening agent, and a sweetening agent. The one or more skin protective ingredients may include extract, astaxanthin, , lycopene, lutein, and/or zeaxanthin. In some embodiments, the confection may be formulated as a gummy, chewable, or candy, and may be taken orally on a regular basis (e.g., daily) to treat and/or prevent one or more skin conditions. 2Polypodium leucotomos. The confection of claim 1 , wherein the one or more skin protective ingredients comprises between about 60 mg and about 720 mg of extract.3. The confection of claim 1 , wherein the one or more skin protective ingredients comprises between about 1 mg and about 16 mg of astaxanthin.4Pinus pinaster.. The confection of claim 1 , wherein the one or more skin protective ingredients comprises between about 10 mg and about 250 mg of extract from5. The confection of claim 1 , wherein the one or more skin protective ingredients comprises between about 10 mg and about 50 mg of lycopene.6. The confection of claim 1 , wherein the one or more skin protective ingredients comprises between about 5 mg and about 30 mg lutein.7. The confection of claim 1 , wherein the one or more skin protective ingredients comprises between about 0.5 mg and about 10 mg zeaxanthin.8. The confection of claim 1 , wherein the thickening agent comprises pectin claim 1 , gelatin claim 1 , sugar claim 1 , alginates claim 1 , agar claim 1 , gum Arabic claim 1 , alginic acid claim 1 , sodium alginate claim 1 , potassium alginate claim 1 , calcium alginate claim 1 , gellan gum claim 1 , guar gum claim 1 , carrageenan claim 1 , locust bean gum claim 1 , glucomannan claim 1 , konjac claim 1 , sodium carboxymethylcellulose claim 1 , tapioca claim 1 , tapioca syrup claim 1 , tara gum claim 1 , tamarind gum claim 1 , starch claim 1 , xanthan gum claim 1 , maltodextrin claim 1 , or a combination thereof.9. The confection of claim 1 , wherein the sweetening agent comprises cane ...

SWEET TART ENERGY TABLET

An energy tablet and method of manufacturing the same that successfully masks the bitter taste of caffeine which has precluded popularity of chewable energy tablets in the past.

CHEWABLE COMPOSITIONS CONTAINING CURCUMINOIDS AND THEIR METHOD OF PREPARATION

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

WHITENING COMPOSITION AND THE USE THEREOF

The present invention discloses a composition having whitening and brightening effect and the use thereof, the composition comprising: 1) ; 2) Olive; and 3) PUERARIAE LOBATAE RADIX, PLATYCODONIS RADIX, GLYCYRRHIZAE RADIX ET RHIZOMA, SIRAITIAE FRUCTUS and ANGELICAE DAHURICAE RADIX. The composition may be applied to food products. Raw materials used in the composition of the present invention are all common food ingredients and have high safety. Unlike skin whitening products for external use, the composition is eaten as ordinary food, and has the skin whitening and brightening effect all over the body after being eaten. In addition, the composition of the present invention has a natural flower aroma of flower, and a refreshing mouthfeel. The composition has gentle drug properties and is suitable for people with different constitutions. The composition contains a large amount of functional factors of polyphenols and has a health-care function for organism, and not only can whiten and brighten skins but also can enhance the anti-oxidative damage capacity of the organism. 1. A composition having whitening and brightening effect , wherein it comprises:{'i': 'Osmanthus;', '1)'}2) Olive; and3) PUERARIAE LOBATAE RADIX, PLATYCODONIS RADIX, GLYCYRRHIZAE RADIX ET RHIZOMA, SIRAITIAE FRUCTUS and ANGELICAE DAHURICAE RADIX.2. The composition as claimed in claim 1 , characterized in that:{'i': Osmanthus', 'Osmanthus;, 'the useful forms of the include: powder or extract of'}the useful forms of the Olive include: powder or extract of Olive fruit;the useful forms of the PUERARIAE LOBATAE RADIX, PLATYCODONIS RADIX, GLYCYRRHIZAE RADIX ET RHIZOMA, SIRAITIAE FRUCTUS and ANGELICAE DAHURICAE RADIX include: crude drugs of PUERARIAE LOBATAE RADIX, PLATYCODONIS RADIX, GLYCYRRHIZAE RADIX ET RHIZOMA, SIRAITIAE FRUCTUS and ANGELICAE DAHURICAE RADIX, or the total extract of PUERARIAE LOBATAE RADIX, PLATYCODONIS RADIX, GLYCYRRHIZAE RADIX ET RHIZOMA, SIRAITIAE FRUCTUS and ANGELICAE DAHURICAE RADIX. ...

SMOKELESS TOBACCO PASTILLE

A smokeless tobacco pastille configured for insertion into the mouth of a user is provided. The smokeless tobacco pastille can include (i) a tobacco material present in an amount of less than about 40 dry weight percent, based on the total dry weight of the pastille; (ii) at least one natural gum binder present in an amount of at least about 25 dry weight percent; and (iii) a plurality of sugar alcohols present in a total amount of at least about 40 dry weight percent, the predominant component of the plurality of sugar alcohols being isomalt or erythritol, wherein the shape of the smokeless tobacco pastille is moldable in the oral cavity. 127-. (canceled)28. A pastille configured for insertion into the mouth of a user , the pastille comprising:(i) a non-tobacco botanical material;(ii) at least one natural gum binder present in an amount of at least about 25 dry weight percent, based on the total dry weight of the pastille; and(iii) a plurality of sugar alcohols present in a total amount of at least about 40 dry weight percent, based on the total dry weight of the pastille.29. The pastille of claim 28 , wherein the non-tobacco botanical material is present in an amount of at least about 5 dry weight percent claim 28 , based on the total dry weight of the pastille.30. The pastille of claim 28 , wherein the non-tobacco botanical material is in the form of a particulate material.31. The pastille of claim 28 , wherein the non-tobacco botanical material is in the form of an extract.32. The pastille of claim 28 , wherein the non-tobacco botanical material is selected from the group consisting of acai berry claim 28 , alfalfa claim 28 , allspice claim 28 , annatto seed claim 28 , apricot oil claim 28 , basil claim 28 , bee balm claim 28 , wild bergamot claim 28 , black pepper claim 28 , blueberries claim 28 , borage seed oil claim 28 , bugleweed claim 28 , cacao claim 28 , calamus root claim 28 , catnip claim 28 , catuaba claim 28 , cayenne pepper claim 28 , chaga mushroom ...

MERINGUE COMPOSITION AND METHODS OF PREPARATION

A meringue composition is disclosed, which may be prepared without the inclusion of egg or egg byproduct material as an ingredient. The meringue is prepared from a mixture consisting essentially of saponin, a sugar or sugar substitute, and water. The meringue is capable of being prepared to a self-sustaining, baked product. The final meringue product may be prepared by a variety of heating methods, including microwave heating. Further, the nature of the final product may be controlled by the extent of heating, so that a product more flowable or creamy may be achieved by a reduction in the heating time. The meringue of the invention is suitable for strict vegetarians (‘vegans’) and individuals who are allergic to eggs and egg bi-products. 1. A meringue product that is free from any egg or egg byproducts , and is formed from a meringue mixture consisting essentially of a saponin-rich component , a sugar component , and water.2. (canceled)3Yucca schidigera, Quillaja saponariaSaponaria officinalis.. The meringue product of claim 1 , wherein said saponin is derived from a plant selected from claim 1 , and4Saponaria officinalis. The meringue product of claim 3 , wherein said saponin is derived from (soapwort).5. The meringue product of claim 1 , wherein said sugar component is selected from granulated sugar and powdered sugar claim 1 , and is added to the mixture in the selected form.6. (canceled)7. The meringue product of claim 1 , further including bulking agents claim 1 , flavors claim 1 , and foaming agents.8. The meringue product of claim 5 , wherein the bulking agents include wheat starch claim 5 , com starch claim 5 , rice starch and tapioca starch; and the flavors include vanilla claim 5 , chocolate claim 5 , mocha claim 5 , coffee claim 5 , fruit flavors and nut flavors.9. The meringue product of claim 1 , wherein the sugar component is a sugar substitute claim 1 , and is selected from maltodextrose claim 1 , dextrose claim 1 , sorbitol claim 1 , xylitol and ...

NEW ORANGE COLOR FOR EDIBLE COATINGS

The present invention is directed to an orange edible coating comprising a mixture of bixin and beta-carotene. 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 mixture of bixin and beta-carotene. 1. An edible coating comprising a mixture of bixin and β-carotene.2. The edible coating according to claim 1 , wherein the bixin is a bixin form claim 1 , wherein the bixin is microencapsulated.3. The edible coating according to claim 2 , whereby the average particle size of the inner phase of the bixin form when measured in water by Photon Correlation Spectroscopy (Beckman Coulter N4 Plus Submicron Particle Sizer) is in the range of from 100 to 400 nm.4. The edible coating according to claim 2 , whereby in the bixin form the bixin is microencapsulated in a matrix of modified food starch claim 2 , and wherein the matrix optionally further comprises a saccharide.5. The edible coating according to claim 2 , wherein the bixin form upon re-dispersion in water provides a yellow-orange to red-orange color hue at high color strength characterized by an E1/1 value of at least 400 claim 2 , preferably an E1/1 value in the range of from 500 to 1800.6. The edible coating according to claim 1 , wherein the edible coating has a color shade h in the range of from 45 to 55 and preferably also a color value b* in the range of from 40 to 50.7. A sugar syrup comprising a mixture of bixin and β-carotene.8. The sugar syrup according to claim 7 , wherein the sugar is selected from the group consisting of saccharose claim 7 , glucose claim 7 , fructose claim 7 , maltose and mixtures thereof.9. A sugar-free syrup comprising a polyol and a mixture of bixin and β-carotene.10. The sugar-free syrup according to claim 9 , wherein the polyol is selected from the group consisting of maltitol claim 9 , xylitol claim ...

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) ...

METHOD OF REDUCING ORAL BIOFILM

An oral composition having a biofilm formation inhibitory action is provided. An oral composition, comprising a plant extract which is a hot water extract of Japanese mustard spinach, potherb mustard, mibuna, hot radish, cress, ostrich fern, Japanese angelica tree, or ice plant. 19-. (canceled)10Actinomyces naeslundiiActinomyces naeslundii. A method of reducing an oral biofilm formed by in a patient having , comprising orally administering to said patient an amount of a treatment composition sufficient to reduce the biofilm , wherein said treatment composition is an extract of potherb mustard.11. The method of claim 10 , wherein said treatment composition is administered as a constituent of a mouthwash.12. The method of claim 10 , wherein said treatment composition is administered as a constituent of a toothpaste.13. The method of claim 10 , wherein said treatment composition is administered as a constituent of an inhalant.14. The method of claim 10 , wherein said treatment composition is administered as a constituent of a breath-freshening spray.15. The method of claim 10 , wherein said treatment composition is administered as a constituent of a troche.16. The method of claim 10 , wherein said treatment composition is administered as a constituent of a tablet.17. The method of claim 10 , wherein said treatment composition is administered as a constituent of a food product.18. The method of claim 17 , wherein said treatment composition is from about 0.4% to about 1.0% by weight of the food product.19. The method of claim 17 , wherein the food product is a chewing gum.20. The method of claim 17 , wherein the food product is a candy.21. The method of claim 17 , wherein the food product is a liquid.22. The method of claim 10 , wherein said extract is a hot water extract.23. The method of claim 10 , wherein said extract is an aqueous alcoholic extract.24. The method of claim 10 , wherein said extract is an alcoholic extract.25. The method of claim 23 , wherein the ...

Chewy Granola Bar With Carbonated Candy

A chewy granola product and a method of cold form sheeting such chewy granola product from a combination of dry granola, binder, and a carbonated candy. 1. A method of cold form sheeting a chewy granola product comprising:a. combining dry granola and a binder to create a chewy granola base; andb. combining the chewy granola base with a carbonated candy coated with a moisture impervious coating to create a chewy granola product.2. The method of further comprising:a. cutting the chewy granola product; andb. packaging said cut chewy granola product into moisture barrier packaging3. The method of wherein said carbonated candy is admixed with the chewy granola base.4. The method of where said carbonated candy is a coating on said chewy granola product.5. The method of wherein said chewy granola product has a moisture content from about 7 to about 11%.6. The method of wherein said chewy granola product has a pH from about 5 to about 6.7. The method of wherein said chewy granola base additionally includes other taste additives selected from the group consisting of raisins claim 1 , fruits claim 1 , nuts claim 1 , chocolate claim 1 , caramel claim 1 , or peanut butter.8. The method of wherein said chewy granola base additionally includes other dietary enhancements selected from the group consisting of caffeine claim 1 , fats claim 1 , proteins claim 1 , carbohydrates claim 1 , or fibers.9. The method of wherein said carbonated candy is flavored.10. The method of wherein the flavor of the carbonated candy is a flavor also found in a carbonated beverage.11. A chewy granola product comprising:a. dry granola base;b. a binder; andc. carbonated candy having a moisture impervious coating.12. The chewy granola product of wherein said carbonated candy is integrated with said granola base and said binder.13. The product of where said carbonated candy is a coating on the mixture of dry granola base and binder.14. The product of wherein said chewy granola product has a moisture content ...

PLANT-BASED FROZEN CONFECTION

The present disclosure provides frozen confectionary products comprising a base frozen confection, wherein the base frozen confection comprises i) a vegetable or vegetable derivative component and ii) one or more sweetening agents. The frozen confectionary products provided in the present disclosure may optionally comprise an oil, an emulsifier, a stabilizer, a salt, and water. 1. A frozen confectionary product comprising a base frozen confection , wherein the base frozen confection comprises i) a vegetable or vegetable derivative component and ii) one or more sweetening agents.2. The frozen confectionary product of claim 1 , wherein the vegetable or vegetable derivative component is selected from the group consisting of a vegetable claim 1 , a pulse claim 1 , a vegetable protein claim 1 , a nut solid claim 1 , a seed solid claim 1 , and any combination thereof.3. The frozen confectionary product of claim 2 , wherein the vegetable or vegetable derivative component is present between about 4% to about 70% (wt %) of the base frozen confection.4. The frozen confectionary product of claim 1 , wherein the vegetable is selected from the group consisting of cauliflower claim 1 , sweet potato claim 1 , avocado claim 1 , butternut squash claim 1 , pumpkin claim 1 , spinach claim 1 , zucchini claim 1 , jicama claim 1 , rutabaga claim 1 , parsnips claim 1 , turnips claim 1 , spinach claim 1 , kale claim 1 , arugula claim 1 , potato claim 1 , carrots claim 1 , peas claim 1 , collard greens claim 1 , lettuce claim 1 , watercress claim 1 , parsley claim 1 , corn claim 1 , plantains claim 1 , taro claim 1 , water chestnuts claim 1 , acorn squash claim 1 , tomatoes claim 1 , hubbard squash claim 1 , bell peppers claim 1 , radishes claim 1 , eggplant claim 1 , cucumbers claim 1 , cabbage claim 1 , bamboo shoots claim 1 , asparagus claim 1 , artichokes claim 1 , beets claim 1 , cactus claim 1 , celery claim 1 , green beans claim 1 , kohlrabi claim 1 , mushrooms claim 1 , chayote ...

CRYSTAL COMESTIBLE PRODUCT AND METHOD OF MAKING SAME

A crystal comestible product and method of making it are provided. The crystal comestible product is suitable for use as a food additive, a flavor additive, a nutritional additive, and decoration. The crystal comestible product includes a matrix of edible crystals surrounding air pockets and free spaces, providing a light crunchy crispy texture. The crystal comestible product may include ingredients that add flavor, color, nutritional value, texture, structure, or stability. Suitable ingredients include fresh herbs, fresh flowers, spices, natural and synthetic flavors, nuts, vitamins and minerals. 1. A method of making a comestible product , comprising:combining moisture with edible crystals;wherein the moisture comprises a solvent; andwherein the combining at least partially dissolves at least some of the edible crystals in the solvent to form a slurry having entrained air spaces and entrained edible crystal material;inhibiting or stopping further edible crystal dissolution in the slurry by removing some or all of the solvent to cause formation of additional entrained air spaces; dissolved, partially dissolved, and undissolved edible crystals; and any remaining solvent to promote formation of re-formed crystals that bond together the edible crystals; andforming re-formed crystals that bond together the edible crystals; andwherein the inhibiting or stopping includes:extruding the slurry to separate therefrom particles of predetermined sizes of the edible crystal material; anddrying the extruded predetermined sized particles to remove some or all moisture therefrom by one or more of the following: increasing temperature of the extruded particles, exposing the extruded particles to a vacuum, reducing humidity of the atmosphere surrounding the extruded particles, air drying the extruded particles, freeze drying the extruded particles; and blowing ambient air across a surface of the extruded particles,wherein the combining moisture with edible crystals step further ...

COMPOSITION FOR PREVENTING AND TREATING MUSCLE DISEASES OR IMPROVING MUSCULAR FUNCTION, CONTAINING PLATYCODON GRANDIFLORUM EXTRACT

The present invention relates to a composition for preventing and treating muscle diseases or improving muscular function, containing a extract. More specifically, the present invention relates to: a pharmaceutical composition for preventing and treating muscle diseases, containing a extract; a food composition for preventing muscle diseases or improving muscular function; or a cosmetic for improving muscular function. The extract of the present invention increases muscle formation by inducing muscular protein synthesis and muscle cell differentiation. Therefore, the extract is a natural product so as to be used safely without side effects, thereby being usable as an active ingredient of a pharmaceutical, food, or cosmetic composition exhibiting an excellent effect in preventing and treating muscle diseases or improving muscular function. 1Platycodon grandiflorum. A pharmaceutical composition for preventing or treating a muscle disease , the composition comprising a extract as an active ingredient.2Platycodon grandiflorum. The pharmaceutical composition according to claim 1 , wherein the extract is an extract obtained by using at least one solvent selected from the group consisting of water claim 1 , an organic solvent having 1 to 6 carbon atoms claim 1 , a subcritical fluid claim 1 , a supercritical fluid claim 1 , and a mixture thereof.3. The pharmaceutical composition according to claim 2 , wherein the organic solvent having 1 to 6 carbon atoms is selected from the group consisting of alcohol having 1 to 6 carbon atoms claim 2 , acetone claim 2 , ether claim 2 , benzene claim 2 , chloroform claim 2 , ethyl acetate claim 2 , methylene chloride claim 2 , hexane claim 2 , cyclohexane claim 2 , and petroleum ether.4. The pharmaceutical composition of any one of to claim 2 , wherein the muscle disease is selected from the group consisting of atony claim 2 , muscular atrophy claim 2 , muscular dystrophy claim 2 , muscular degeneration claim 2 , muscular spasticity ...

TRANSLUCENT SMOKELESS TOBACCO PRODUCT

A smokeless tobacco product is provided that includes a tobacco material in the form of a tobacco extract, a particulate tobacco material, or a combination thereof. In some embodiments, the smokeless tobacco product is substantially translucent. Methods for making and using the smokeless tobacco product are also provided. The smokeless tobacco product can include isomalt, maltitol syrup, particulate tobacco, and a translucent tobacco extract prepared by ultrafiltration. 119-. (canceled)20. A method of preparing a multicomponent smokeless tobacco product , comprising:(i) mixing isomalt and a sugar alcohol syrup to form a first mixture comprising at least about 80% isomalt by weight;(ii) separately mixing isomalt and a sugar alcohol syrup to form a second mixture comprising at least about 80% isomalt by weight;(iii) incorporating a translucent tobacco extract into one or both of the first and second mixtures;(iv) combining and cooling the first and second mixtures to room temperature to form a solid smokeless tobacco product with two portions, wherein the two portions are visually distinguishable by color.21. The method of claim 20 , wherein the translucent tobacco extract is incorporated into both the first and second mixtures.22. The method of claim 20 , wherein a colorant is incorporated into one of the first and second mixtures.23. The method of claim 20 , wherein a colorant is incorporated into both of the first and second mixtures in different amounts.24. The method of claim 20 , wherein the mixing step comprises heating the isomalt to a temperature above the hard crack stage in the absence of the translucent tobacco extract claim 20 , and then mixing the translucent tobacco extract into the isomalt at a temperature below the hard crack stage.25. The method of claim 24 , wherein the hard crack stage is about 145° C. to about 155° C. and the isomalt is heated at a temperature between the hard crack stage and about 171° C.26. The method of claim 20 , wherein the ...

LOW GLYCEMIC GUMMY COMPOSITION AND METHODS OF MAKING AND USING THEREOF

A low glycemic gummy composition is provided. The gummy composition includes a gelling component in a sufficient amount to provide a cohesive gelled product, and a low glycemic index sugar component having a glycemic index of not more than 20. The gummy composition includes not less than 50% weight of the low glycemic index sugar component. In some embodiments, the gummy composition further includes an active component, wherein the active component comprises a vitamin composition, a mineral composition, an amino acid composition, an antioxidant composition, an herbal composition, or an active pharmaceutical ingredient (API) composition. The gummy composition may be substantially free of D-glucose, D-fructose, and sugar substitutes such as non-sugar sweeteners and sugar alcohols. 1. A gummy composition , comprising ,a gelling component in a sufficient amount to provide a cohesive gelled product, anda low glycemic index sugar component having a glycemic index of not more than 35, wherein the gummy composition comprises not less than 50% weight of the low glycemic index sugar component, and wherein the gummy composition is substantially free of D-glucose, D-fructose, D-sucrose, and sugar alcohols.2. The gummy composition of claim 1 , further comprising an active component claim 1 , wherein the active component comprises a vitamin composition claim 1 , a mineral composition claim 1 , an amino acid composition claim 1 , an antioxidant composition claim 1 , an herbal composition claim 1 , an active pharmaceutical ingredient (API) composition claim 1 , sweeteners claim 1 , non-sugar sweeteners claim 1 , sugar substitutes claim 1 , food acids claim 1 , flavoring agents claim 1 , coloring agents claim 1 , humectants claim 1 , bulking agents claim 1 , fatty acids claim 1 , triglycerides claim 1 , emulsifiers claim 1 , thickeners claim 1 , cyclodextrin claim 1 , N-acetyl glucosamine claim 1 , or a combination thereof.3. (canceled)4. (canceled)5. (canceled)6. The gummy ...

Dietary supplement compositions with enhanced delivery matrix, gummies, chocolates, atomizers and powders containing same, and methods of making same

A method of making dietary supplement compositions includes generating an aqueous phase (A1) having one or more dietary supplement nutrients (DSN1), generating an oil phase (O1), performing a first homogenizing step by mixing A1 and O1 thereby forming A1/O1 composition, performing a second homogenizing step by mixing the A1/O1 composition and the further added DSN2, performing a third homogenizing step by mixing the A1/O1/DSN2 composition and a first flavor (F1), performing a fourth homogenizing step by mixing the A1/O1/DSN2/F1 composition and a gum dispersed with glycerin (GG), and performing a fifth homogenizing step by mixing the A1/O1/DSN2/F1/GG composition and the second flavor (F2) thereby forming dietary composition A1/O1/DSN2/F1/GG/F2. The A1/O1/DSN2/F1/GG/F2 composition is dispersion in which actives are incorporated in liposomal vesicles which may have a barrier coating of a polymer. A method of making gummies includes surrounding A1/O1/DSN2/F1/GG/F2 composition (inner portion) with an outer portion formed of shell syrup.

Flavor pouch

A flavor pouch includes a porous covering that encloses a carrier having a flavorant. The carrier may be solid or particulate. Flavorants may be one or more of tea, coffee, rose hips, honey, royal jelly, fruit extracts, mint, sweeteners, ginger, pepper extract, exotic flavors, ethnic flavors and the like. Where the carrier comprises a plurality of beads, the beads may have randomly dissolvable encapsulation to extend the time duration of flavor release. To use the flavor pouch, it is placed in the mouth and masticated or exposed to saliva to thereby release the flavorant.

PRALINES-IN-A-JAR

My invention, Pralines-In-A-Jar, is a fully-cooked praline candy mixture that is preserved in a jar or plastic bag. 1. A formulation for preserving pecan praline candy , comprising: a. natural pecans; b. white sugar; and c. brown sugar; d. light syrup; e. evaporated milk; f. sea salt; g. white chocolate; g. dark chocolate; h. natural butter; and i. Rum , wherein the formulation for making pralines is substantially free of water and synthetic preservatives.2. A process for making praline candy , comprising: a. providing a mixture comprising butter , evaporated milk and sea salt; and b. white sugar and brown sugar in equal parts and then adding light corn syrup; wherein the first admixture and second mixture are substantially free of synthetic preservatives.3. The process of the end user to make fresh pralines in 5 minutes includes; a. removing the lid from the glass or plastic jar; b. placing the glass or plastic jar or the plastic bag in the microwave on high for 2 to 3 minutes; c. allowing the praline formula to liquefy; d. removing jar or bag from microwave; e. stirring to balance liquid; f. spooning out liquid onto waxed paper; g. waiting 3 minutes for candy to dry; h. eat candy. My invention, Pralines-In-A-Jar, is a fully-cooked praline candy mixture that is preserved in a jar or plastic bag.The initial purpose of Pralines-In-A-Jar is to make fresh pralines by warming the jar or bag in the microwave for 2 to 3 minutes and then spooning the liquefied mixture onto waxed paper. After 2 minutes the consumer has fresh pecan pralines.The shelf-life of my product is 3 to 6 months when kept in the refrigerator after initial use.The secondary purpose of Pralines-In-A-Jar is to revolutionize the manner in which pralines are made. This perfected product will save time for restaurant owners and will save money for the average consumer.

COMPOSITIONS AND METHODS FOR REDUCING CARIES-CAUSING ORAL BACTERIA

Provided are compositions comprising an orally acceptable carrier, an extract of derived from nutmeg or mace, and an extract of subgenus . The compositions may also include an extract of neem and Competence Stimulating Peptide (CSP). Also provided is a method for inhibiting the growth of in a biofilm in the oral cavity of a subject, the method comprising administering to the oral cavity of the subject a composition comprising an orally acceptable carrier, an extract of derived from nutmeg or mace, an extract of subgenus , wherein administering the composition selectively inhibits the rate of growth of over the rate of growth of at least one species of non-bacteria in the biofilm. 1. A composition comprising an orally acceptable carrier and:{'i': 'Myristica fragrans', 'an extract of derived from nutmeg or mace; and'}{'i': Vaccinium', 'Oxycoccus., 'an extract of subgenus'}2Myristica fragransVacciniumStreptococcus mutans.. The composition of wherein the extract of and the extract of are present in an amount selected to treat dental caries or inhibit the formation of dental caries by inhibiting the growth of3Myristica fragransVacciniumStreptococcus mutans. The composition of wherein the extract of and the extract of are present in an amount selected to inhibit the growth of in an oral biofilm.4Streptococcus mutansStreptococcus mutans. The composition of wherein the selected amount selectively inhibits the rate of growth of over the rate of growth of at least one species of non-bacteria.5Streptococcus mutansStreptococcus mutans. The composition of wherein the selected amount induces proliferation of the at least one species of non-bacteria or has no effect on the rate of growth of the at least one species of non-bacteria.6Streptococcus mutans. The composition of wherein the selected amount decreases the rate of growth of the at least one species of non-bacteria.7Streptococcus mutansStreptococcus mutans. The composition of wherein the and at least one species of non- ...

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

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

STABILIZED MENTHOL AND OTHER VOLATILE COMPOUND COMPOSITIONS AND METHODS

The present disclosure relates to a stabilized or more stable volatile compound, e.g., menthol, compositions and methods of making and using them including a mixture of a stabilizer compound of formula (I), for example, undecylenic acid methyl ester, undecylenic acid or a salt thereof and a volatile compound where the volatile compound is less susceptible to volatizing into a gas. 1. A stabilized or more stable menthol composition consisting essentially of: menthol; and at least one stabilizer compound , the at least one stabilizer compound including 10-undecenoic acid , a salt of 10-undecenoic acid , or methyl 10-undecenoate; and optionally a solvent.2. The composition of claim 1 , wherein the stabilized or more stable menthol composition includes a ratio of about 1 molar part menthol to from about 0.005 molar part to about 1.0 molar part of the at least one of the stabilizer compounds.3. The composition of claim 1 , wherein the stabilized or more stable menthol composition includes a ratio of about 1 molar part menthol to from about 0.010 molar part to about 0.50 molar part of the at least one of the stabilizer compounds.4. The composition of claim 1 , wherein the stabilized or more stable menthol composition includes a ratio of about 1 molar part menthol to from about 0.050 molar part to about 0.250 molar part of the at least one of the stabilizer compounds.5. The composition of claim 1 , wherein the stabilized or more stable menthol composition includes a ratio of about 1 molar part menthol to from about 0.020 molar part to about 0.750 molar part of the at least one of the stabilizer compounds.6. The composition of claim 1 , wherein the stabilized or more stable menthol composition includes a ratio of about 1 molar part menthol to about 0.10 molar part of the at least one of the stabilizer compounds.7. The composition of claim 1 , wherein the solvent is one or more of a low claim 1 , medium or long chain triglycerides including coconut oil claim 1 , olive oil ...

EMULSION STABILISATION

The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers, and to methods for producing such confectionery product. 1. A method for the stabilization of a water-in-oil or oil-in-water emulsion comprising using cocoa particles as an emulsifier system.2. Method according to wherein the particles have a mean particle size of from 1 to 50 μm.3. Method according to wherein the emulsion is a water-in-oil emulsion.4. Method according to wherein the emulsion is for a confectionery product.5. A confectionery product comprising an emulsion comprising from 0.1 to 10% wt/wt of cocoa particles as the emulsifying agent claim 1 , in the absence of any synthetic or artificial emulsifiers or structuring agents.6. A confectionery product according to wherein the emulsion is a water-in-oil emulsion.7. A process for preparing a confectionery product comprising the steps of:mixing ingredients of the aqueous phase;mixing ingredients of the fat phase;dispersing cocoa particles in one or both of the aqueous phase or the fat phase; andhomogenizing the two phases to form an emulsion. The present invention relates to the field of emulsions, more particularly to the stabilisation of emulsions by cocoa particles.Emulsions are widely used in food technology, for instance as a means to improve the nutritional profile of food products by enabling fat content reduction, and/or the incorporation of water soluble nutrients and flavourings. Emulsions are normally obtained with the aid of different molecular emulsifying agents like emulsifiers, proteins or amphiphilic polymers (also called stabilizers). These ingredients are indispensable to the manufacture of stable commercially acceptable emulsion based products. Efficient stabiliser ...

CONFECTIONARY PRODUCT

A confectionary product including a body comprised of at least one shape-giving layer, which is made from a pre-prepared berry and/or fruit and/or vegetable mixture with added natural fructose (if necessary) and/or a sugar-containing product (if necessary). The thickness of the shape-giving layer is from 1 to 6 mm. 3. The confectionary product according to claim 1 , wherein a feedstock for the at least one berry claim 1 , fruit claim 1 , and vegetable mixture includes at least one of apples claim 1 , pears claim 1 , pumpkins claim 1 , carrots claim 1 , watermelon pulp claim 1 , melon pulp claim 1 , blueberry pulp claim 1 , grapes claim 1 , strawberries claim 1 , raspberries claim 1 , plums claim 1 , cherry-plums claim 1 , cherries claim 1 , sweet cherries claim 1 , blackberries claim 1 , apricots claim 1 , peaches claim 1 , gooseberries claim 1 , blackcurrant claim 1 , red currant claim 1 , cranberries claim 1 , cowberries claim 1 , sea-buckthorn claim 1 , cornelian cherries claim 1 , lemons claim 1 , mandarins claim 1 , and oranges.4. The confectionary product according to claim 1 , wherein the shape-giving layer contains flavor additives.5. The confectionary product according to claim 4 , wherein the flavor additives includes at least one of spices claim 4 , aromatics claim 4 , and flavoring substances of natural origin.6. The confectionary product according claim 1 , wherein the product is additionally covered with a dressing layer made of food material claim 1 , located over the body.7. The confectionary product according to claim 6 , wherein the dressing layer of food material is selected from coconut flakes claim 6 , ground nuts claim 6 , powdered sugar claim 6 , or other foodstuffs which can be used as a dressing layer.8. The confectionary product according to claim 1 , wherein the body is shaped into the twisted roll or a layered pie. This application is a national stage entry of PCT/UA2016/000094 filed Jul. 27, 2016, under the International Convention ...

PLANT POWDER-CONTAINING WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME

The present invention provides a white chocolate-impregnated food that is a porous food into which a white chocolate that contains a plant powder is impregnated. A median diameter of the plant powder is 5 to 20 μm. In the white chocolate-impregnated food, the white chocolate that contains the plant powder is impregnated into inside of the porous food. 118-. (canceled)19. A white chocolate-impregnated food in which a porous food is impregnated with a white chocolate that contains a plant powder , wherein a median diameter of the plant powder is 5 to 20 μm.20. The white chocolate-impregnated food according to claim 19 , wherein a nonfat milk solids content in the white chocolate is less than 15% by weight.21. The white chocolate-impregnated food according to claim 19 , wherein the plant powder is milled with a wet mill.22. The white chocolate-impregnated food according to claim 21 , wherein the wet mill is selected from a refiner and a ball mill.23. The white chocolate-impregnated food according to claim 19 , wherein a plant for a raw material of the plant powder is fruits claim 19 , vegetables claim 19 , teas claim 19 , seeds claim 19 , or herbs.24. The white chocolate-impregnated food according to claim 23 , wherein the plant is strawberries claim 23 , tomatoes claim 23 , or matcha.25. The white chocolate-impregnated food according to claim 19 , wherein the white chocolate that contains the plant powder further contains an emulsifier claim 19 , and a content of the emulsifier is 0.7 to 1.2% by weight with respect to the white chocolate that contains the plant powder.26. The white chocolate-impregnated food according to claim 19 , wherein the white chocolate that contains the plant powder further contains an acidulant.27. The white chocolate-impregnated food according to claim 26 , wherein a content of the acidulant is over 0% by weight to 0.3% by weight with respect to the white chocolate that contains the plant powder.28. The white chocolate-impregnated food ...

REDUCED-SWEETENER PRODUCTS, FLAVORING MIXTURES FOR SAID REDUCED-SWEETENER PRODUCTS AND PROCESS FOR THE PRODUCTION OF PRODUCTS OF THIS TYPE

A flavoring mixture, comprising 115-. (canceled)16. A flavoring mixture comprising:(i) sucrose;(ii) phyllodulcin and/or a salt thereof; and 'wherein a ratio of a sucrose equivalence of a concentration of the sucrose of (i) to a sucrose equivalence of a concentration of the phyllodulcin and/or salt of (ii) is ≥4, and the flavoring mixture synergistically enhances the sweetness of an aqueous composition comprising the flavoring mixture in comparison to an otherwise identical aqueous composition without the phyllodulcin and/or salt of (ii).', '(iii) hydrangenol and/or a salt thereof;'}17. The flavoring mixture of claim 16 , further comprising:(iv) at least one substance selected from the group consisting of a flavoring, an aromatic substance which enhances a sweet taste, and a physiologically compatible salt thereof.18. The flavoring mixture of claim 16 , further comprising at least one naturally occurring sweet-tasting substance selected from the group consisting of:a) carbohydrates selected from the subgroup consisting of trehalose, lactose, maltose, melizitose, melibiose, raffinose, palatinose, lactulose, D-fructose, D-glucose, D-galactose, L-rhamnose, D-sorbose, D-mannose, D-tagatose, D-arabinose, L-arabinose, D-ribose, D-glyceraldehyde and maltodextrin;b) naturally occurring sugar alcohols selected from the subgroup consisting of glycerol, erythritol, threitol, arabitol, ribitol, xylitol, sorbitol, mannitol, maltitol, isomaltitol, dulcitol, and lactitol;c) naturally occurring sweeteners, selected from the subgroup consisting of miraculin, curculin, monellin, mabinlin, thaumatin, curculin, brazzein, pentadin, D-phenylalanine and D-tryptophan;{'sub': '15', 'd) naturally occurring sweeteners, selected from the subgroup consisting of stevioside, steviolbioside, rebaudioside A, further stevilglycosides such as rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, dulcoside and/or rubusoside, oslandin, ...

CONFECTIONERY PRODUCT AND METHOD OF MAKING

Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate. 1. A confectionery comprising:a cooked sugar confectionery shell; anda filling within the shell, the filling comprising combined layers of a hard candy and a fat-based confectionery mass.2. The confectionery of claim 1 , wherein the fat-based confectionery mass comprises a non-tempering fat.3. The confectionery of claim 1 , wherein the stamped sugar confectionery shell has a thickness between 1 mm and 2 mm.4. The confectionery of claim 1 , wherein the stamped sugar confectionery shell has a moisture content in the range of 1% to 12% by weight.5. The confectionery of claim 1 , wherein the filling is at least 40% by weight of the confectionery.6. The confectionery of claim 5 , wherein the filling is in the range of 40% to 70% by weight of the confectionery.7. The confectionery of claim 1 , wherein a portion of the filling is exposed by the stamped sugar confectionery shell.8. The confectionery of further comprising a closing mass deposited over the filling such that the filling is fully encased within the confectionery.9. A confectionery comprising:a shell, the shell formed from a composition selected from the group consisting of high boiled sugar mass, high boiled glassy candy, a soft chew material, a soft crème, sugar alcohols, and caramels, the shell having a thickness between 0.5 and 3 mm; anda filling, the filling formed a confectionery composition different from the shell composition.10. The confectionery of claim 9 , wherein the shell has a moisture content of between 1% and 12% by weight.11. The confectionery of claim 9 , wherein the shell is a high boiled sugar mass having a moisture ...

A PROCESS FOR MICROBIAL STABILIZATION AND PROCESSING OF BREWERS SPENT GRAIN, MICROBIOLOGICALLY STABILIZED BREWERS SPENT GRAIN POWDER AND USE THEREOF

A process processing fresh brewer's spent grains (BSG), the process comprising the steps of: Producing a mash comprising barley malt; Separating the mash from BSG; Collecting the BSG; Microbiologically stabilizing the collected BSG; drying said BSG; and powdering said dried BSG. 115-. (canceled)16. A process processing fresh brewer's spent grains (BSG) , the process comprising the steps of:producing a mash comprising barley malt;separating the mash from BSG;collecting the BSG;microbiologically stabilizing the collected BSG to obtain a MS-BSG slurry; wherein said MS-BSG slurry is separated into a water soluble and water insoluble fraction by filtration or decanting to obtain a liquid phase (permeate) comprising salts, oligosaccharides, water soluble proteinaceous material and water soluble arabinoxylans; and a wet solid phase comprising precipitated proteins and water-insoluble arabinoxylans;drying said fractions; andpowdering said fractions to a powder, wherein said powder has an average mean particle size of below 1.4 mm.17. The process according to claim 16 , wherein said powder has an average mean particle size of between 10 micron and 700 micron.18. The process according to claim 16 , wherein said drying and powdering occurs by spray-drying.19. The process according to claim 16 , comprising mixing or blending the dried water soluble and dried water insoluble fraction.20. The process according to claim 16 , the step of microbiologically stabilizing the collected BSG claim 16 , comprising acidifying the BSG to a pH of 4 or lower claim 16 , such that the BSG:is acidified prior to reaching mycotoxin levels higher than 3 μg/kg Ochratoxin A (OTA), higher than 750 μg/kg deoxynivalenol (DON), higher than 20 μg/kg nivalenol (NIV), and higher than 75 μg/kg zearalenone (ZEA) and/orhaving a colony count of not higher not higher than 103 CFU/g MS-BSG total aerobic bacteria and; not higher than 103 CFU/g MS-BSG fungi and; not higher than 103 CFU/g MS-BSG yeast and; not higher ...

Smokeless tobacco products with starch component

A smokeless tobacco product configured for insertion into the mouth of a user is provided. The smokeless tobacco product includes a tobacco material and a specific starch material that imparts specific textural properties to the product. A process for preparing a smokeless tobacco product with a desired textural property is also provided.

METHOD FOR ENHANCING THE SENSORY APPEAL OF FOODSTUFFS

A method by means of which both the sensory appeal and the dietary fiber content can be increased in a range of food products. By assuring that a suitable dietary fiber component is substantially completely converted to a fully-dispersed colloidal sol, such a material in this state can produce beneficial changes in the sensory and functional properties of certain foods to which it is added while being otherwise undetectable by the consumer. “Suitable” dietary fiber being on that is capable of becoming the dispersed phase in a colloidal sol, and that neither has nor reacts to produce any objectionable taste, aroma, color or mouth-feel in the food to which it is added. 2. The syrup of claim 1 , wherein said syrup is used for making a food selected from the group consisting of a hard candy claim 1 , a toffee candy claim 1 , a table syrup claim 1 , a beverage claim 1 , a confectionary glaze claim 1 , coatings for fruits claim 1 , coating for nuts and a dried proteinaceous food.3. The syrup of claim 2 , wherein said mixture is present in said food in the amount of at least 96%.4. The syrup of claim 1 , wherein said mixture further comprises an ingredient selected from the group of a claim 1 , carbohydrate claim 1 , a flavor; a color and a sweetener.5. The syrup of claim 1 , wherein said mixture further comprises a non-caloric sweetener.6. The syrup of claim 1 , wherein said mixture comprises at least 70% low density dietary fiber.7. The syrup of claim 1 , wherein said mixture comprises a pharmaceutically active ingredient.8. The syrup of claim 1 , wherein said mixture is clear and transparent.9. The syrup of claim 1 , further comprising one or more carbohydrates selected from the group consisting of sucrose claim 1 , fructose claim 1 , palatinit claim 1 , maltose claim 1 , isomaltulose claim 1 , erythritol claim 1 , inulin claim 1 , isomalt claim 1 , tagatose claim 1 , ribose claim 1 , and levulose.10. The syrup of claim 1 , wherein said mixture increases the ...

CANDY AND MULTI-REGION CONFECTIONERY

Provided is an approach for obtaining a high quality xylitol-containing candy in a short period of time. A candy composition according to the present invention contains a sugar composition portion comprising xylitol as a main component and a different carbohydrate, and a crystallization promoting agent promoting crystallization of the xylitol. The crystallization promoting agent is a substance which leaves solid residues in a melt of the sugar composition portion when a powder of the crystallization promoting agent in an amount of 0.5 g is added to 100 g of the melt maintained at 90° C., and stirred for 30 minutes. The content of the crystallization promoting agent is preferably from 0.5 parts by mass to 10 parts by mass relative to the candy composition. The crystallization promoting agent is preferably selected from a tea powder, a coffee powder, a cocoa powder, a talc powder, a calcium carbonate powder, a silicic anhydride powder, a magnesium carbonate powder, and combinations thereof. Preferably, the multi-region confectionery product according to the present invention comprises a defined shaped region comprising a solidified material of the candy composition, and at least a portion of the defined shaped region is exposed. 1. A candy composition comprising: a sugar composition comprising xylitol as a main component and a different carbohydrate , and a crystallization promoting agent promoting crystallization of the xylitol , the crystallization promoting agent being a substance which leaves solid residues in a melt of the sugar composition portion when a powder of the crystallization promoting agent in an amount of 0.5 g is added to 100 g of the melt maintained at 90° C. and stirred for 30 minutes.2. The candy composition according to claim 1 , wherein the content of the crystallization promoting agent is from 0.5 parts by mass to 10 parts by mass relative to 100 parts by mass of the candy composition.3. The candy composition according to claim 1 , wherein the ...