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7579032 Use of erythritol and D-tagatose in zero-or low-calorie beverages  
A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a zero- or low-calorie beverage or food product to achieve a taste substantially similar to...
7559346 Device and method for on-demand dispensing of spoonable or drinkable food products having visual appearance of multi-components  
The invention relates to a dispensing system and method for on-demand dispensing of spoonable or drinkable food products in a container. Single servings or larger portions of these products can be...
7465468 Frozen food product  
A process for the manufacture of a frozen food product comprising antifreeze peptides, wherein the process comprises one or more of the following steps; (i) a (pre-) freezing) step which is a...
7455868 Apparatus and method for making ice cream products  
Ice cream products are made quickly by mixing ingredients with a liquefied gas in an open container from which clouds of vapor emanate. A deflector close above the open container keeps the vapor...
7435435 Frozen ice confection  
The invention relates to a frozen ice confection comprising ice granules, wherein the confection has a total solids content of from 4% to 10% by weight and comprising fat and emulsifier in a total...
7416754 Ice cream and ice cream formulations containing maltitol  
The present invention relates to ice cream formulations containing maltitol and ice cream made therefrom.
7407681 Process of making round items of frozen confectionery  
A round item of frozen confectionery having an even roundness and a shape generated by revolution but essentially lacking an apex, rough edges and forming tool marks, In particular, the frozen...
7297359 Process for the preparation of a foamed product and products obtainable by this process  
Foamed products based on an aqueous composition comprising an oxidised ferulyated polymer are stable both during storage and after freezing and subsequent storage. A process for preparing these...
7267836 Creamy foodstuff and method for production thereof  
The invention relates to a foodstuff having creamy to pasty characteristics having one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in a...
7261913 Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures  
Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice...
7147884 Method for making a novelty frozen food product  
A novel frozen product and method for making the same are disclosed, wherein a beaded frozen product is intermixed with conventional ice cream. In this regard, the beaded ice cream (or other frozen...
7141255 Food formulations  
Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors.
7094437 Reduced-calorie freezable beverage  
It has now been found that reduced-calorie, freezable beverages can be made using a small amount of alcohol and a reduced amount of sorbitol or other soluble solids. Surprisingly, one embodiment of...
7083821 Low carb mousse  
Low carbohydrate edible dessert type compositions having net/effective carbohydrates of less than approximately 5 carbs per approximately an 8 ounce serving. The edible compositions can include...
7081265 Ice cream maker  
A dual bowl ice cream maker and method for selectively driving one or two mixing bowls, each mixing bowl in a separate mixing compartment, without requiring manipulation of either mixing bowl.
7008660 Frozen dessert with very high protein and very low calorie content, and method for preparing the same  
Frozen dessert with very high protein and very low calorie content, having a protein content ranging between 8 and 15%, a carbohydrate content ranging between 6 and 14% and a lipid content ranging...
6955829 Frozen ice confection  
A process and apparatus for preparing a frozen ice confection comprising a frozen composition incorporating inclusions in a desired distribution by combining a flow of frozen composition with one...
6951660 Confectionery coatings  
A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head, maintaining the material under substantial super-atmospheric pressure...
6942886 Soft candies for ice cream and method of making  
A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first...
6941858 Efficient manufacture and distribution of chilled solid food products  
An efficient manufacturing and distribution system for food products that are normally served at temperatures well below ambient uses a two stage manufacturing process. In the first stage, a...
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...
6916498 Dehydrated frozen confections  
A dehydrated frozen confection obtained by freezing and then freeze-drying a starting material containing a milk content and a sweetener content, wherein at least 20% wt of the sweetener content is...
6911226 Cold confectionery and method of preparing the same  
A cold confectionery and a method of preparing the same are provided. A mixture is foamed to have an overrun in the range of 150% to 500%, and frozen to a temperature of not higher than −10° C....
6896923 Frozen confection  
Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for...
6890577 Aerated frozen products  
An aerated frozen ice cream comprising a mixture of ingredients suitable for frozen aerated ice cream and at least one emulsifier for facilitating formation and stabilization of fat alpha crystals,...
6890576 Method of manufacturing frozen dairy dessert  
The invention describes the manufacture of a frozen dessert, akin to sorbet, but having the organoleptic properties of ice cream from cooled milk whey. The milk whey could contain desired amount of...
6878392 Aerated compositions, process and apparatus for achieving such aerated compositions  
The present invention provides a composition comprising a fat phase and having overrun of at least 90%, characterized in that at least 50 w/w % of said fat phase is liquid at −5° C. The...
6861082 Frozen dessert and process of manufacture  
The invention is a frozen, microwavable dessert that includes a frozen confectionery core, a coating of semi-fluid composition having an insulating character with respect to microwaves, partially...
6858240 Carbon dioxide-hydrate product and method of manufacture thereof  
A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said...
6852351 Aerated compositions and process for achieving such aerated compositions  
The present invention provides a cold extruded composition with at least 90% overrun, wherein said composition comprises a fat phase which has a high ratio of liquid fat to solid fat at the...
6824808 Chewy candy analogue, method of making, and composite ice confections containing same  
A chewy candy analogue that is compatible with ice confectionery products, particularly in terms of the process, storage and consumption conditions of ice confectionery products, is manufactured to...
6818238 Coated ice confection  
An ice confection having an ice confection core and a fat-based outer coating layer wherein the fat in the coating is predominantly a soft type palm mid fraction. The use of the soft type palm mid...
6797690 Carrot antifreeze polypeptides  
Novel antifreeze polypeptides which can be easily obtained from an abundant natural source. Antifreeze polypeptides obtained from carrots show markedly better properties as compared to polypeptides...
6793952 Frozen food product  
A process for the production of a frozen food product comprising Anti-freeze peptides, wherein the conditions are chosen such that the ice-crystals in the product have an aspect ratio of from 1.9...
6774210 Frozen food product  
Anti-freeze protein which can be derived from Lichen, said protein having an apparent molecular weight of from 20 to 28 kDa and having an N-terminal amino acid sequence which shows at least 80%...
6773743 Low carbohydrate sweetener  
This invention pertains to a Low Carbohydrate, Low Glycemic Index, cane sugar-free sweetener comprising a synergistic mixture of Lo Han Quo, also referred to as Lo Han Kuo Extract and Sucralose...
6773733 Structured particulate systems  
Structured particulate systems of active solid organic components in a matrix in a weight ratio of 99:1 to 1:99 and a mean weight diameter of 25 to 500 microns wherein the active organic component...
6749879 Low-calorie, carbonated frozen beverage concentrate  
A beverage concentrate is prepared for mixing with carbonated water and whipping to an overrun of about 100%. The beverage concentrate compositions of the invention enable the preparation of...
6730348 Slurried confection preparation and flavor-injected blending system and method  
Preparing a flavored confection includes using a disposable container of a neutral-flavored mix, which is transferred to a tempering freezer. The container is removed from the tempering freezer,...
6730347 Frozen aerated confection  
Frozen aerated confection, containing no orchid product, but containing an effective amount of certain polysaccharides are prepared which exhibit at least the same extensibility as the one...
6726949 Aerated frozen product  
An aerated frozen product comprising less than 8% fat by weight and characterized in that the aerated frozen product comprises fat platelets, and after it has been melted and cooled, comprises fat...
6723361 Continuously operational high volume frozen confection dispensing machine  
A frozen confection dispensing machine for dispensing a predetermined volume of a frozen confection. In one embodiment, the machine includes a user interface and programmable control circuit to...
6716469 Protein supplemented frozen dessert compositions  
Frozen dessert products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis)...
6713114 Frozen beverage topping  
The invention relates to a frozen beverage topping composition which provides a frothy or foam layer to a beverage. The beverage topping composition provides creaming and can flavor, sweeten, and...
6713101 Frozen dessert novelty and method for its preparation  
A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the...
6703062 Low-fat food emulsions having controlled flavor release and processes therefor  
Low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavor molecules; substantially all of the fat...
6685977 Method for production of frozen desserts  
A method for production of frozen desserts that comprises adding water-soluble hemicellulose during the frozen dessert production process. It is possible to provide the functions of overrun...
6645538 Composite flexible frozen confection comprising a gel and process for its preparation  
A composite flexible frozen confection containing a distinct block(s) of a gel component, that is combined with one or more frozen dessert components, in such a manner that the composition may...
6613374 Frozen confectionery product and method of manufacture  
Frozen aerated products having a mean ice crystal diameter of between about 20 and 60 microns and a mean equivalent diameter of about 32 to 36 microns and a homogeneous distribution of fats and...
6610336 Process for making ice pops  
A process for making confection compositions such as ice pops of gel consistency, in the absence of heat treatment which takes advantage of a chemical reaction between an alginate salt, other than...
Matches 1 - 50 out of 430 1 2 3 4 5 6 7 8 9 >