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7329428 Process for manufacture of aerated confections with dry blend of sugar and gelatin  
The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of...
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...
7022356 Protein enhanced low carbohydrate snack food  
Herein described is a high protein, low carbohydrate nougat having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute contains between about 19% to...
6805894 Soft candy and its production method  
A soft candy having superior softness when initially chewed and is resistant to adhering to the teeth and the method of preparing a soft candy is described. The soft candy comprises blending at...
6805890 Laminated, extruded candy products  
A laminated edible product having a plurality of thin extruded layers, which include at least one fluid first material interleaved between a second fluid material. The extruded layers are...
6800312 Marshmallow system  
A marshmallow system, including a marshmallow having a bore defined therein and a chocolate portion configured for being received within the bore, wherein the chocolate may be positioned within the...
6793953 Food product and method of preparation  
A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method...
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...
6623784 Process for molding laminated candy and resultant products thereof  
Methods of molding edible laminated structures that have at least one first fluid material of a sticky or flowable mass interleaved between thin layers of a second fluid material is described...
6616963 Laminated candy products made by an extrusion process  
The invention relates to novel edible laminated structures that have at least one first fluid material interleaved between thin layers of a second fluid material wherein neither of the first fluid...
6592928 Festooned laminated candy and methods for making same  
A festooned, edible laminated structures that have at least one first fluid material of a sticky or flowable mass is interleaved between thin layers of a second fluid material, wherein the first...
6579555 Confectionery food piece having colored fine line  
A complexly patterned extrudate is constituted by a confectionery food piece having a main body which is formed from a compressible material, such as foam. More specifically, the body has a first...
6495179 Appearance modified aerated confection and method of preparation  
Aerated confections in the form of pieces having a body color and a body exterior surface importantly characterized by at least a portion of which has been modified to provide an appearance...
6485767 Use of cellulose microfibrils in dry form in food formulations  
The invention concerns the use, in dry form, of a combination of substantially amorphous microfibrils with a crystallinity index not more than 50%, with at least a polyhydroxylated compound, as...
6436455 Multi-colored aerated confectionery products  
A process for making an aerated, confectionery product of multiple colors includes, as a first step, preparing a slurry of water, sugar, and gelatin. The slurry is divided into at least first and...
6387432 Dried marshmallow methods of preparation for increasing bowl life  
The present invention describes methods of cooling dried aerated confectionery pieces to increase bowl life, comprising the steps of: A. cooling a hot dried aerated confectionery piece in a soft...
6376003 Low density marshmallow-like products and methods of producing the same  
Improved dehydrated marshmallow products and methods of forming the products are provided. Broadly, the products are formed from a mixture comprising sugar, water, and a protein or...
6251452 Apparatus and methods for making multiple, complexly patterned extrudates  
Apparatus (10) and methods are disclosed where plastic extrudable food product is provided such as by an extruder or pump and is combined with another food product without intermixing to form a...
6207216 Quickly dissolving aerated confection and method of preparation  
Aerated confections that dissolve quickly in water or in a dairy beverage are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a...
6197355 Method and apparatus for processing an aerated confectionery foam rope  
A method for processing at least one rope of aerated confectionery foam. The method includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from...
6180158 Process for aerated confection  
A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously...
5895684 Method and installation for preparing a light confectionery composition  
To prepare a light confectionery composition, a sugar-containing liquid dehydrated in a boiler is beaten together with a beating agent and compressed air in a beating vat under pressure, and the...
5532017 Melt restricted marshmallow  
The present invention is directed to a marshmallow product having melt resistant properties when heated. The marshmallow confection contains corn syrup, sugar, dextrose, water, starch, gelatin,...
5429830 Marshmallow-type confections  
A marshmallow-type confection which is rendered heat stable to 400° F. (250° C.) by the inclusion of microcrystalline cellulose (MCC), and which optionally includes at least one natural gum. In...
5236730 Candy and producing method thereof  
A candy is formed from a setting material which includes a boiled down, cooled and solidified jelly syrup, mixed and scattered as small pieces in a soft bulk material containing fats and oils which...
5069723 Method for controlling dust in grain  
A method for suppressing dust in grain handling includes applying an edible foam so that it penetrates the grain to reach the dust particles.
5039348 Edible small bubble foam for suppressing dust in grain handling and storage  
A method for suppressing dust during grain handling and storage, using small bubble foam created from an edible foam-producing surfactant.
5035907 Method of making and using an assembly for decorating pastries  
A marshmallow-based, edible, sheet-like, decorative overlay is formed in situ on a release film mounted on a rigid carrier sheet. After peeling the release film and the overlay together from the...
5030469 Method of producing an aerated confectionery foam from a sugar solution and a foaming-promoter solution batch by batch  
A method for producing an aerated confectionery foam from a sugar solution and a foam-promoting solution. The aerated confectionery foam is produced batch by batch using a boiler and a beater. The...
4689238 Composite food product  
A shelf-stable, composite food product comprising a dual-texture, low water activity binder having at least one food-flavoring material distributed therein is disclosed. The dual-texture, low water...
4668520 Method of manufacturing a whipped dessert  
A method of manufacturing a whipped dessert; wherein a gelling agent comprising two components which may form a gel when they are mixed with each other is utilized, wherein one of two components is...
4426443 Preparation of hydrolyzed collagen-containing products from non-gelled, liquid hydrolyzed collagen concentrate and gelled products prepared therefrom  
A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gelatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent...
4415595 Marshmallow frozen confection  
A marshmallow frozen confection in which the marshmallow encloses a core material, such as ice cream or sherbert and which retains its solidity at the temperature below about -15° C. A water...
4410552 Composite confection  
A composite confection material suitable for incorporation as a center or filling in food products is provided. This composite material imparts enhanced mouth feel and taste properties to the food...
4395429 Expandable food composition  
A storage-stable food composition, expandable with either milk or water, even at acidic pH, into an organoleptic/nutritional edible food substrate, is comprised of (i) a successive anion exchange...
4390450 Proteinaceous foaming compositions and method for preparing foamed proteinaceous products  
It has been discovered that the combination of certain polyvalent metal ions with certain proteinaceous foaming agents will significantly enhance the efficacy of proteinaceous foaming compositions....
4323588 Aerated confections  
An aerated confection, such as marshmallow or nougat, which has good stability, can be deposited or extruded, will not collapse and can be subjected to high humidity. The aerated confection is...
4310557 Food emulsifiers  
Disclosed are emulsifiers useful in food products such as cakes, icings, cream fillings, whipped toppings, etc. The emulsifiers comprise a blend of monoglycerides, propylene glycol monoesters and...
4251561 Low-moisture, frangible aerated confections and method of preparation  
Disclosed are aerated, dextrose-based confections and methods for their preparation. The confections essentially comprise from about 87% to 99% dextrose, from about 0.5% to 3% whipping agent and...
4238519 Egg albumen extender prepared from derived protein-containing compositions and additives  
New egg albumen extenders are provided comprising a derived protein-containing composition obtained from plant or animal sources, wherein said derived protein-containing composition has a molecular...
4218490 Functional proteins  
The disclosure is of the extraction by ion exchange and use, especially in edible materials, of functional protein material having one or more useful surface-active properties such as foaming, foam...
4189502 Marshmallow variegate for frozen confections and frozen confections containing same  
Marshmallow variegate which is readily combinable with ice cream and other frozen desserts and which maintains a sharp line of demarcation between the frozen dessert matrix and the variegate. The...
4152463 Highly nutritious, protein and vitamin enriched food bar  
A food bar is disclosed comprising marshmallow, low in reducing sugars and being fortified, and with the marshmallow including fortification both with protein and vitamins, with the protein...
4145448 Cereal protein fortified food bar  
A fortified product useful in the production of food bars is disclosed with the product comprising marshmallow having incorporated therein cereal material having a protein content of at least about...
4120987 Aerated confections  
Water-soluble protein hydrolyzates and high-amylose starches provide an improved whipping system for aerated confections such as nougats, grained marshmallow, etc. The total whipping agent and...
4049832 High fat, fortified, marshmallow based food bar  
A food bar is produced having a marshmallow base low in reducing sugars and with the marshmallow base having therein up to 10 percent by weight emulsified fat, said fat containing up to 20 percent...
4039688 Centerfilled food bar  
A food bar having a high protein, flavored outer shell and an inner filling, the outer shell comprising protein supplemented marshmallow, and the inner filling comprising an intermediate moisture...
4038423 Food bar  
A food bar is disclosed comprising a base and a coating thereon. The base of the food bar contains marshmallow fortified with a high protein ingredient of reduced water binding capability. The...
4024290 Bulking agent for foods  
The present invention encompasses a bulking agent suitable for incorporating into formulated foods. The bulking agent of the present invention is prepared by condensation of glucose and sorbitol in...
4018901 Stabilized high protein food bar  
A marshmallow product is disclosed for use in producing stabilized, high protein food bars. The product includes a marshmallow having a density of from 30 to 74 oz. per gallon in intimate admixture...
Matches 1 - 50 out of 72 1 2 >