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7582321 Apparatus and method for producing sandwich cookie having dissimilarly-sized base cakes  
A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base...
7563470 Non-dairy whippable food product  
The present invention provides a non-dairy whippable food product which comprises an oil in water emulsion. This product is pourable at refrigeration as well as room temperature making it easily...
7431955 Layered cereal bars and their methods of manufacture  
A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment,...
7322369 Methods of detaching microorganisms from, or of inhibiting microbial attachment to, animal or poultry carcasses or seafood or parts thereof  
Methods of detaching microorganisms (e.g., bacteria) from, or of inhibiting microbial (e.g., bacterial) attachment to, animal or poultry carcasses or seafood or parts thereof, wherein the method...
7282230 Heat-stable high-amylopectin starch  
The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch...
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...
7198812 Method for preparation of a confectionery product  
The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and...
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...
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...
6890582 Aerated and grained sugar-free boiled sweet  
A process for manufacturing aerated and grained sugar-free boiled sweets comprises the steps consisting of boiling a syrup comprising, relative to the dry mater content, at least 60% by weight of a...
6863909 Cream-based food composition  
A process for the preparation of a cream, in which a mixture containing about 10% to 20% of milk derivatives, about 8% to 30% of sugars, about 10% to 60% of fermented dairy product, about 0% to 25%...
6838107 Method of preparing an improved low-calorie, low-fat food foodstuff  
This relates to foodstuffs containing maltitol. More particularly, this invention relates to improved fat-containing foodstuffs, wherein the improvement includes the partial or total replacement of...
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...
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...
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...
6787170 Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby  
The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density...
6770316 Low water activity filling  
A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high...
6740350 Confectionery compositions containing fiber  
Chewy confectionery compositions made from fats, optional proteins, carbohydrates comprising reducing sugars and non-reducing sugars having a ratio of from about 1:0.2 to about 1:1, and one or more...
6737100 Foamed chocolate and process for producing the same  
A foamed chocolate which can be foamed without resort to any special apparatuses or emulsifiers, has a lightened chocolate texture and shows no oily feel. This foamed chocolate is produced by...
6660314 Low water activity flavored filling for baked flour based products  
A polyhydric alcohol-free flavored filling for baked flour based products is disclosed. These fillings include an aqueous phase, a mixture of sugars dissolved in the aqueous phase wherein the...
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...
6565909 Stable whipped frostings  
A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes....
6517886 Positive hydration method of preparing confectionery and the resulting product  
The invention provides an uncooked, unspun intimately mixed confectionery composition having sufficient internal cohesively to be handled without losing its integrity as a mass, said composition...
6482465 Positive hydration method of preparing confectionery and product therefrom  
A method of producing a chewy confectionery involves high or low shear mixing with no cooking to produce a mass which is well hydrated and yet has no phase separation of moisture. A bioaffecting...
6399138 Sterol concentrates its application and preparation  
The invention concerns concentrates of shea sterols in glycerides with more than 12.5 wt % shea sterols, the preparation thereof by enzymic hydrolysis of glycerides in shea oils or fractions...
6322829 Savory fillings and food products including these fillings  
Savory cheese fillings are described which can be frozen and still melt smoothly upon reheating, without fat separation, and which provide the creamy taste, texture, mouth feel, and other...
6299916 Shelf-stable bar with crust and filling  
A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed...
6231902 Mousse containing sterilized pieces of chocolate  
Sterilized pieces of chocolate are contained in a mousse in an amount of between 2% and 10% by weight. The chocolate includes, by weight, from 1% to 10% sugar and also includes from 50% to 70% fats...
6217930 Betaine and bakery products  
The present invention is directed to a baked good product comprising about 0.5 to about 5% betaine. It is also directed to a process for improving the organoleptic properties of the baked good by...
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...
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...
6177064 Anti-cariogenic activity of erythritol  
The present invention anti-cariogenic activity of erythritol. The invention further discloses the use of erythritol in food preparations as an at least partial replacer of sugar or other cariogenic...
6110515 Method to prevent confectionery color bleed to aqueous frozen media  
A substantially transparent layer of cocoa butter or equivalent thereof on a confection, surrounded by an aqueous medium, prevents color bleeding from the confection into the aqueous medium and...
6103292 Food products containing structured triglycerides  
Compositions containing structured triglycerides of genetically engineered annuals and food products containing the same.
6099887 Process for preparing an edible laminated dough and edible lamination dispersion therefor  
Edible laminated dough, e.g. for making croissants or puff pastries, is prepared by combining a pre-dough with a lamination dispersion and subjecting the combination to rolling and folding to...
6099883 Essentially non-dairy aqueous food composition having a constant bacteriological quality, and method for inhibiting bacterial growth in a food composition  
The present invention provides essentially non-dairy food compositions containing at least one monosaccharide in an amount sufficient to increase the osmotic pressure of the composition, and at...
6090430 Method of manufacturing high pressure gas charged candy and high pressure gas charging apparatus for putting same into practice  
5968583 Cookie filling cream  
Mesomorphic phases of edible surfactants can advantageously be used in preparing sandwich cookie filler creams and compositions for incorporation therewith to provide for example structuring or...
5962059 Aerated lactic protein and crystallized fat food product and its preparation  
An aerated food product useful as a garnish for preparation of composite products, which may include a baked product such as biscuits wherein the food product is positioned between the biscuits....
5939127 Fat free and low fat cookie cream fillings  
Generally, the present invention is directed to a modification of the frosting composition disclosed in U.S. Pat. application Ser. No. 640,429, now U.S. Pat. No. 5,851,576, to utilize the fat...
5935627 Non-trans, non-temper filling fats  
A novel fat-blend for low trans filling fat compositions or for wrapper margarine that upon use do not display posthardening comprise: SUS, SSU and SU 2 -triglyceriden, wherein: i) the...
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...
5879731 Shaped chocolate in confectionery  
A confectionery product which has discrete pieces of a chocolate material, which is a chocolate, a chocolate substitute or a chocolate analogue, having specific characteristic shapes which are...
5869125 Whipped low fat spread  
The present invention provides an oil-in-water emulsion spread that has a low fat content and good spreading properties at all temperatures from 4° C. to 25° C. The present whipped spread...
5827563 Spheroidal crystal sugar  
The present invention is a new fondant product including spheroidal polycrystallite structures or monodispersed sugar crystallites released from the polycrystallite structures.
5804247 Positive hydration method of preparing confectionary and product therefrom  
The present invention is a new method of making a confectionery mass, such as a nougat, by hydrating sufficiently to form the mass without the need for cooking to drive off moisture. The present...
5723164 Thermostable edible composition having ultra-low water activity  
The invention is a composite food subsystem that provides a sweet or savory flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or...
5629041 Low calorie sandwich cookies  
A reduced calorie sandwich cookie wherein the weight percent of fat and/or oil of the cookie filler is reduced by at least one quarter and replaced by a predominantly non-caloric bulking agent...
Matches 1 - 50 out of 249 1 2 3 4 5 >