Matches 51 - 100 out of 249 < 1 2 3 4 5 >
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5626903 Fat sparing system, especially for cookie filler cremes  
A fat sparing composition, and cremes, particularly cookie filler cremes, utilizing the fat sparing composition. The composition includes a soft fat blend, and an emulsifier which is preferably a...
5612078 Filler cream compositions for reduced fat sandwich cookies  
A substantially anhydrous filler cream for reduced fat sandwich cookies which retains injected air for extended periods of time is produced by replacing a substantial portion of the filler cream...
5607716 Use of hydrocolloids for formulating and processing of low fat low water activity confectionery products and process  
A low or no fat confection is prepared containing 80% soluble solids wherein at least 70% of the solids are carbohydrates. The mixture containing carbohydrate, a cationic reactive and...
5573793 Food composition and method of making a cookie or a chocolate shell containing a fermented filling based on a dairy product  
A food composition of the type containing a cookie or a chocolate shell and a filling based on a dairy product wherein the filling is fermented and contains live lactic acid bacteria, has a water...
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,...
5529800 Low density ready-to-spread frosting and method of preparation  
A low density (0.75 to 0.95 g/cc) ready-to-spread ("RTS") frosting composition is described that exhibits reduced tendency for air cell collapse or coalescence upon extended storage and thus...
5518756 Powder mixture  
A powder mixture for mixing with water on a greased surface to form a sugar-based paste for forming into cake decorations, comprises: 25 kg icing sugar (including up to 3% cornflour); 250 g...
H001527 Reduced fat extrudable confections and method for manufacture  
Reduced fat (fat contents range from about 5% to about 20%) confectionery morsels and bars and a method for their preparation are provided. The confection is manufactured by mixing a syrup...
5494694 Method of making a whipped cream of milk  
A method for preparing a stable, whipped cream of milk filler product for cakes, pies or the like including the steps of formulating an aqueous mixture of dairy ingredients having from about 3.3 to...
5478588 Spreadable, aerated confectionary product based on water-in-oil emulsion  
Spreadable, aerated confectionery product of the kind constituted by an emulsion of "water-in-oil" type, characterized in that the continuous oil phase in said emulsion is constituted by a mixture...
5476678 Composition for and method of producing a fiber fortified chewy or soft-textured confection candy  
The invention provides a composition for and method of producing a supplemental dietary fiber fortified fructose-based chewy confection which can be stabilized to produce a long textured taffy-like...
5470591 Sweetening syrup based on maltitol and confectionery using this syrup  
The subject of the invention is the use, as agent capable of controlling propagation of crystallization of maltitol present in a confectionery, of molecules having a molecular weight greater than...
5462760 Aerated and grainy confectionery product and process for manufacturing the said confectionery product  
The present invention relates to a new aerated and grainy confectionery product obtained by the use of a suitable amount of mannitol and/or of erythritol relative to the total sweetening component....
5451419 Dried food foam products  
A dried food foam product comprising: (A) about 5% to 70% by weight (dry basis) of the foam product of a flavor characterizing ingredient; (B) sufficient amounts of an undenatured proteinaceous...
5439698 Process for manufacturing gasified candy  
The nozzle plate is provided for spraying the candy melt from the first pressure vessel into the second, third, and fourth pressure vessels so as to create maximum contact of the gas and candy...
5439697 Low-fat spreadable compositions  
The invention is a low fat spreadable composition such as a frosting for use alone or with any type of comestible baked goods including cakes, rolls, breads, biscuits, pastries and the like. The...
5403610 Process for preparing baked goods containing fibers and hydrocolloids  
Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably...
5393549 Preparation of aerated fat-containing foods  
Aerated fat-containing food products are prepared by mixing a fat with a refinable food additive so that the mixture contains a maximum of 30% by weight fat, refining the mixture to reduce the size...
5376399 Reduced fat cremes  
A food composition useful as a confectionary creme and having a reduced level of fat and/or oil is provided. The composition is a blend of a high solids saccharide syrup having dispersed therein a...
5370888 Process for the manufacture of chocolate confectionary by entrapping a fatty cream with fine gas bubbles therein  
A process for the manufacture of chocolate confectionery by entrapping a fatty cream with fine gas bubbles. The confectionery is manufactured by preparing a shell chocolate with open end in a mold,...
5370894 Carbohydrate cream substitute  
A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of starch materials selected from the group consisting of taro, Saponaria vaccaria, Amaranthus...
5336515 Polysaccharide hydrocolloid-containing food products  
Food products, typically having a moisture content above 50% by weight, are prepared which contain polysaccharide hydrocolloid and insoluble fiber at a weight ratio of 1:0.2-3.5:1.1-4.5. These...
H001322 Method for manufacturing dextrose grained confections  
A method of manufacturing dextrose grained confections is provided. The confections are prepared from a high solids syrup comprised of dextrose and fructose, said syrup being supersaturated with...
5304389 Non-hygroscopic icing composition  
A non-hygroscopic icing composition is disclosed. The icing comprises sugar, fat and an emulsifier as the main components, wherein 80% by weight or more of said sugar is particles passing through a...
5304547 Process of refining mixtures obtained from treatments of fatty media with cyclodextrin and containing complexes of cyclodextrin mainly with lipophilic substances other than fatty acids  
Process of refining mixtures obtained from treatments of fatty media with cyclodextrin and containing complexes of cyclodextrin substantially with lipophilic substances other than fatty acids,...
5304546 Process of refining mixtures obtained from treatments of fatty media with cyclodextrin and containing complexes of cyclodextrin with lipophilic compounds  
A process of refining mixtures obtained from treatments of fatty media with cyclodextrin and containing complexes of cyclodextrin with lipophilic compounds, characterized by the fact that the said...
5290581 Whippable, non-dairy cream based on liquid oil (II)  
The invention concerns whippable non-dairy creams (NDC's) that contain 15-60% of fat, wherein the fat consists mainly of a liquid oil. The NDC's further contain 0.005-3.0 wt.% of a food-acceptable...
5244675 Aerated, spreadable confectionery product, of the kind constituted by a water-in-oil emulsion  
The present invention relates to an aerated confectionery product of the type constituted by a "water-in-oil" (W/O) emulsion, in which the continuous, oil phase in said emulsion is constituted by a...
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...
5230918 Cake icing composition utilizing a food modifying composition and process for making same  
A cake icing composition and process for making same is disclosed. The cake icing composition comprises sugar and/or starch, water and a food modifying composition. The food modifying composition...
5229158 Polyhydroxyalkanoate cream substitutes  
Macrocolloids of polyhydroxyalkanoates are used as fat substitutes. Polyhydroxybutyrate is the preferred homopolymer. The polymeric particles can have a particle size of from 0.1-10 microns.
5225227 Polyhydroxyalkanoate flavor delivery system  
Polyhydroxyalkanoates are combined with fat soluble flavors to provide a flavor delivery system for low-fat and no-fat foods. The polyhydroxyalkanoates preferably have a porous structure.
5171603 Reduced fat food product  
The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food...
5165951 Gasified candy, and process and apparatus for its manufacture  
The process is characterized in that the mass of candy has a humidity in the range between 0.1 and 5.5% and a viscosity in the range between 5,000 and 50,000 c.p.s., preferably between 14,000 and...
5154942 Aerated reduced-fat creme and process of making  
An aerated reduced-fat creme and process for its production is disclosed which is suitable as a filling for baked goods such as snack cakes. The process comprises blending a starch composition...
5149557 Whippable non-dairy creams  
The invention concerns with whippable non-dairy creams with low fat levels (15-25 wt %), that possess excellent properties, like a whipping time less than 6 min. Also a production-process is...
5147669 Edible cookie bits products  
Small cookies, known as cookie bits, are combined with other ingredients, especially chocolate, as the basis of finished candy products or other edible cookie bits products. The product entails...
5104680 Chocolate confectionery and hard fat emulsion contained therein  
Compositions, suitable for chocolate filling, comprising a water in hard fat emulsion, wherein the particle size of the dispersed water phase is at most 50 μm, are obtained by a process in which a...
5102680 Reduced fat ready-to-spread frosting  
A reduced fat ready-to-spread frosting composition comprises a sweetening agent; reduced levels of a defined triglyceride high solids index shortening; high levels of particular emulsifiers; about...
5096720 Method for enhancing desirable physical and organoleptic properties of food products  
This invention presents a method for improving and enhancing certain desirable physical and organoleptic properties of baked, whipped, and blended food products. The improvement is achieved by...
5064678 Low calorie fat mimetics  
Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether...
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...
5028442 Method of coating fried bakery products  
A unique coating composition is described for coating a fried bakery product such as a donut to control moisture migration from coated bakery products especially chocolate coated donuts which...
5015477 Edible, baked compositions containing cholestyramine  
The edible baked composition delivers cholestyramine in a palatable, pleasant tasting form. Embodiments include a nutrition bar and a cookie. The composition is useful for the control of endogenous...
5004623 Aqueous foaming composition and method for homogenizingly incorporating water into lipophilic materials  
A lipophilic mass is liquefied or ground to a powder and there is incorporated therein by blending a foam of fine air or gas bubbles in water, then it is allowed to cool and degas. The foam is...
5000974 Process of the preparation of fruit, vegetable or spicy aerated foods  
Low-calorie aerated fruit, vegetable and spicy foods free of fats and albumin having improved taste, increased volume and stable structure said foods containing sugar or sugar substitutes or...
4992290 Egg-based cream for industrial scale confectionery production  
A fresh egg-based cream including milk and sugar is prepared with appropriate amounts of monosaccharides and modified and partly hydrated amylopectin. This cream, having a low Aw value, a...
4985270 Cream substitute ingredient and food products  
Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of,...
4981709 Method for making a reduced fat foodstuff  
The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion of a hydroxypropylated starch having a degree of...
4952417 Apparatus for incorporating gas into a sugar mass  
An apparatus for incorporating gas under pressure into a fused sugar mass, said vessel having an interior oriented to have top region and a bottom region an agitator in said interior and a bubble...
Matches 51 - 100 out of 249 < 1 2 3 4 5 >