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7378118 |
Methods for manufacturing coated confectionary products
Improved coatings and methods for manufacturing coated confectionary or chewing gum products are provided. Polyol coatings can be formed while polyols are in a molten state. Trehalose can also be...
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7332186 |
Method of making centerfilled gum product with candy shell
A three-phase center-filled gum or bubble gum candy lollipop product. An extruded gum or bubble gum material has a semi-liquid center-fill material added to it in a batch forming mechanism...
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7179497 |
Coated pelletized shortening
A process and device is provided for coating a formed rod or pellet of shortening with a layer of shortening having a higher melting point to prevent agglomeration of the shortening pellets during...
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7160580 |
Organic acids incorporated edible antimicrobial films
The present invention provides an edible film and film solution comprising incorporated organic acids; protein and glycerol useful for coating raw whole fruit, fresh cut fruit, vegetables, meat,...
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7083805 |
Edible holographic products, particularly pharmaceuticals and methods and apparatus for producing same
An edible product such as a unit dosage form of a pharmaceutically active substance includes a layer of a material that can receive and retain a high resolution microrelief that can convey...
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7022357 |
Process for the preparation of smoke-impregnated tubular casings
A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected...
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7005151 |
Method and apparatus for coating a product
There is described an apparatus ( 1 ) that may be used for providing ice lollies ( 2 ) with a coating from a dipping container ( 4 ). The coating mix ( 3 ) comprises almond flakes ( 16 ) and fluid...
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6932996 |
Coated flaked fats
An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a...
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6932995 |
Method for producing bulk confectionery
The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa.
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6932994 |
Method for producing an iced food product such as an iced lollipop
The inventive method for producing an iced food product that comprises of depositing a mixture containing water and a polyol on the inner face of a mold and arranging a substance which constitutes...
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6908635 |
Flat plate flaking device
An apparatus and method of preparing solid flakes of fats and emulsifiers is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier.
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6902752 |
Coatings for bakery/confectionery use and process for producing the same
Coatings for bakery/confectionery use and coated cakes or breads. These coatings have transparency like glaze, and appearance and crispiness like fondant, and suffer from neither stickiness nor...
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6805747 |
Apparatus for coating meat
A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured...
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6797291 |
Stable hygroscopic compositions and methods for stabilizing hygroscopic ingredients
The present invention provides methods and compositions for providing controlled protection for hygroscopic ingredients that will be exposed to moist or humid environments for significant periods...
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6793949 |
Soluble particles with encapsulated aroma and method of preparation thereof
The present invention describes aromatized particles containing aromatized vegetable oil contained within a shell of a water soluble encapsulant such that upon dissolution with hot water a burst of...
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6509046 |
Method of treating rice bran and product thereof
A method for producing an additive for bread including adding charcoal to rice bran, a water elimination process, which eliminates water by roasting or drying the rice bran and an oil-fat coating...
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6500474 |
Multi-textured food product and method of producing same
A multi-textured food product having a substantially continuous chunky coating. The food product has a central food piece, a thick solid or semi-solid fat-based coating covering the central food...
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6472006 |
Oven-stable edible moisture barrier
An oven-stable edible moisture barrier for food products is provided. This oven-stable moisture barrier is useful in preventing moisture migration within a multi-component food product between...
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6391356 |
Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at...
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6352730 |
Suspension for adding a controlled amount of ingredient to a food product
An improved method of adding food-additive ingredients to a food product, particularly a reduced fat fried snack product, and an ingredient suspension containing a flowable edible, preferably a...
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6340488 |
Method for making laced appearing confectioneries
The present invention advantageously provides a method for making and an apparatus for applying a chocolate coating to a confectionery to produce a confectionary with a laced appearing coating. The...
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6251456 |
Patterned chocolate coatings, methods, and apparatus for preparing same
A product with a striped coating, method for making, and an apparatus for applying a coating to a confectionery to produce a confectionary with a striped appearing coating. The striped appearing...
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6251455 |
Patterned chocolate coatings, methods, and apparatus for preparing same
A product with a striped coating, method for making, and an apparatus for applying a coating to a confectionery to produce a confectionary with a striped appearing coating. The striped appearing...
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6251454 |
Preparation of coated confectionery
Coated confectionery is formed by introducing pieces of a first confectionery material into recesses in one of a pair of cooled rollers. These are carried around by contra-rotation of the rollers...
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6214394 |
Ice cream with fat-containing coating
The invention relates to a method for the production of two-component ice cream, in which a core of ice cream, the surface of which is cooled to at least about -15° C., is dipped into a...
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6203831 |
Preparation and packaging of a multi-layered heat-treated dessert composition
A multi-layer food composition packaged in a container has a layer of a sterilized fat-containing composition, such as a chocolate, on a heat-treated component, such as a mousse, a creme, a jelly...
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6200125 |
Decorative food and method and apparatus for manufacturing the same
A decorative food formed of a plurality of kinds of fluid food materials and manufactured by using a mold is provided. The decorative food has an outside shape thereof conforming to an interior...
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6194014 |
Process for preparing chocolate coating and confectionary products containing same
A chocolate coating having a marbled appearance, a confectionary product provided with a chocolate coating having a marbled appearance, and methods for preparing the same. The chocolate coating may...
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6068888 |
Treatment of potato storage facilities with aerosols derived from solid CIPC
Techniques for melting and forming aerosols from solid CIPC are disclosed. Solid CIPC in block form is convenient to ship and to handle. Solid CIPC in block form appears to have a consistency of...
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6017567 |
Process for coating edible, chewable, or pharmaceutical cones with a coating
The present invention discloses an improved method for applying sugarfree hard coatings to cores consisting of edible, chewable or pharmaceutical components. The present invention discloses a...
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5939119 |
Coating for nuts
A process for coating nuts which comprises immersing the nuts in a molten edible material which is solid at ambient temperature to coat the nuts with molten edible material, separating the excess...
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5876774 |
Method of making fat-based confection
The present invention relates to a method for increasing the solidification rate of a fat-based confection and to a fat-based confection product wherein the improvement comprises 0.1 to 2.0%...
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5858426 |
Meltable food product, method of use and method of making
A meltable food product for applying seasonings to food, or serving as a sauce for food, is disclosed. The product is designed to apply seasonings to food when it melts, which occurs as the food is...
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5843503 |
Apparatus and method for making multiple patterned extrudates
Apparatus and methods are disclosed where plastic extrudable food product is provided such as by a food cooker extruder and is mixed with an additive to form a patterned food product, such as by a...
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5783239 |
Frozen confectionery containing granulates for effervescence upon consumption
Articles of frozen confectionery which effervesce upon consumption contain frozen granitas and effervescent reagents. In one embodiment, first and second frozen granitas which contain differing...
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5766659 |
Oily compostion and frozen food
There is disclosed an oily composition for inhibiting moisture migration in frozen food which includes 1- or 3-saturated diunsaturated triglycerides (SUU) and 2-unsaturated disaturated...
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5709902 |
Method for preparing a sugar coated R-T-E cereal
A method for preparing a sugar coated R-T-E cereal product. The method comprises the steps of applying a high moisture sugar slurry to a wet cereal base to form a slurry coated wet cereal base and...
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5698248 |
Coated dehydrated food pieces and a process for making the coated dehydrated food pieces
A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer...
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5690979 |
Method of preparing reduced fat microwave popcorn
Disclosed are microwave popcorn articles which upon microwave heating provide popcorn of reduced fat content, better fat distribution and improved taste as well as methods for the preparation of...
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5660865 |
Surface treatment composition
A composition for use as a substitute for petrolatum and for surface treatment of confectionery, food products and surfaces which get in contact therewith as well as for external treatment of...
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5612075 |
Coat dehydrated potato slices and a process of making the coated potato slices
A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer...
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5562938 |
Cooked and packaged starchy foodstuffs
Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage by treatment with a predetermined quantity of an edible acid. Packages of fully cooked...
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5556653 |
Extrusion of materials
Ice confection and couverture are co-extruded with the ice confection from a first volume and supercooled couverture extruded from a second volume thermally separated from the central volume to...
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5527553 |
Under oil cutting process for pet food and feed industry
A process for adding fat to an extruded pet food composition using an under oil cutting process wherein the extrudate is simultaneously cut, infused with oil and dried to form food pellets.
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5500233 |
Composition for improving adherence of fat-based coatings to frozen fat-based confections
The adherence of coatings to frozen fat-based confections can be improved by applying a composition which includes a polysaccharide and a suitable carrier as an interface layer between a frozen...
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5480664 |
Method for applying coatings starting from flowable substances
A coating of creamy material, for example chocolate, is applied by spraying by making the chocolate mass flow to a main nozzle surrounded by an auxiliary nozzle to which air is supplied under...
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5433964 |
Process of coating strandula food
A double walled drum of concentric cylinders having end seals and insulation between the cylinders. The drum is open at both ends and rotates on its center longitudinal axis which is pitched from...
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5433960 |
Chewing gum including agent containing edible film
Improved chewing gums and methods for manufacturing same. A chewing gum is provided comprising an edible film having sufficient barrier properties to provide the chewing gum with increased moisture...
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5424085 |
Producing translucent amorphous sugar coated edible nuts and seeds
Individual coated nuts or seeds are produced by mixing nuts or seeds at 180° F. to 270° F. with coating syrup (including sugar and sweetener syrup) at 270° F. to 330° F., in a rotating pan...
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5413800 |
Process for the preparation of a food product
A novel process for the preparation of food products comprising rapid total surface heating via high intensity short wave infra-red. A variety of food products can benefit from such a preparation,...
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