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8157994 Extraction with fractionation of oil and co-products from oleaginous material  
Systems and methods for extracting lipids of varying polarities from oleaginous material.
8124163 Ready-to-eat fudge dessert  
The present invention provides a water containing, heat processable firm RTE fudge dessert. The RTE fudge dessert of this invention is prepared from an emulsified blend of water, fat, milk,...
8084070 Isomalt in cereal products  
The present invention relates to cereal products comprising cereals and a mixture of 1,6-GPS and 1,1-GPM, methods for the production thereof and the use of a mixture comprising 1,6-GPS and 1,1-GPM...
8057840 Food products comprising a slowly digestible or digestion resistant carbohydrate composition  
A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an...
7608436 Process for producing saccharide oligomers  
A process for preparing saccharide oligomers uses an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and has a solids concentration of at least...
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...
7097870 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,...
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...
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...
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...
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...
6773744 Confectionary products, low fat chocolate and chocolate-like products and methods for making them  
The invention provides, in one aspect, a method of making a confectionery or ingredient or filling for a confectionery, which includes forming a first component by combining water, at least one...
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...
6616960 Baked good covered with sugar-free cream icing  
The sugar-free cream icing use to cover a baked good employs a sugar-free composition of 50-100% erythritol, 0-50% bulking agent, 0-1% emulsifier, and 0-1% high intensity sweetener. The icing...
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....
6548099 Process for crystallizing amorphous lactose in milk powder  
The present process is directed to a method of crystallizing the lactose in milkfat which comprises (a) mixing the milk powder with water in an amount sufficient to initiate crystallization when...
6444250 Liquid, transparent mixture based on lactitol  
Transparent, liquid mixture containing: (a) 60-80 per cent by weight (% by weight), preferably 65-75% by weight of dissolved solids containing, on the one hand, lactitol and, on the other hand,...
6432461 Edible cake decorations  
An edible cake decoration comprising a sugarpaste formulation including at least one humectant. A method of forming the decoration is also disclosed which includes exposing the sugarpaste to a...
6419969 Method for manufacturing confectionery bars  
A method and device for manufacturing confectionery bars in the form of a three dimensional core at least partially covered with at least one layer of boiled sugar confectionery material. The...
6368645 Reheating tolerant icing composition  
An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low...
6156371 Process for preparing caramelized cocoa nibs and product thereof  
Process for the preparation of cocoa nibs coated with caramelized crystalline sugar, in which a mixture containing at least cocoa nibs pieces, sugar, and water and/or milk is prepared, the mixture...
6132797 Method of preparing mesomorphic sugar products  
The present invention is a new mesomorphic polycrystallite product and a process for making the same. In the present invention amorphous sugar is transformed to a mesomorphic product having...
6123980 Preparing granulated sugar blends and products  
A method of preparing a granulated sugar blend provides a homogenous flowable product. The pulverized sugar is mixed with a wetting agent and granulated at low pressure. The additives to form the...
5976600 Microcrystalline cellulose,a bulking agent  
A pure, smooth microcrystalline cellulose bulking agent for oil containing foods such as nut butters, chocolates, cream containing foods, mayonnaise, and salad dressings. The bulking agent having a...
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...
5958489 Method and equipment for the production of a mixture of solid particles dispersed in a continuous lipid phase, particularly chocolate and its derivatives  
A method for the production of a mixture of solid particles dispersed in a continuous lipid phase which enables a mixture to be obtained with the optimum organoleptic characteristics includes a...
5958503 Process of making a fruit ganache  
A fruit ganache for decorating, coating and/or filling pastry, biscuit and/or chocolate product, which has the physical and functional properties of a ganache, contains fruit, fruit extracts, or...
5948170 Sweetening agent, process for its production, and its use  
The invention relates to a substantially dry fine product comprising fructose, glucose, a sugar alcohol or mixture containing them, prepared by grinding the fructose, glucose, sugar alcohol or...
5891495 Ice-cream coating fats  
Novel ice-cream coating fats based on diglycerides comprise at least 30 wt. %, preferably 50-90 wt. %, of diglycerides, which diglycerides have an SU content of 10-25 wt. %, while the total fat...
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.
5820906 Method for dosing a pattern of food material  
The invention relates to a method for dosing a pattern of food material onto an object e.g. a tray or other food material continuously moved. The apparatus for carrying out the method comprises a...
5776536 Reduced fat chocolate and method of manufacture  
A reduced fat chocolate preparation comprising lipid vesicles is disclosed. Also disclosed is a method of manufacturing the reduced fat chocolate preparation. The chocolate has less fat than...
5753284 Combination drinking straw and edible plug  
A combination drinking straw and edible plug, the edible plug includes a body formed of a fondant mixture containing water, glucose and sucrose. There is not less than 30 parts of glucose and not...
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...
5709896 Reduced-fat food dispersions and method of preparing  
Reduced-fat food dispersions containing an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof...
5709903 Reduced fat confectionery products and process  
The present invention relates to a lowfat confection comprising a chocolate of full fat texture, said chocolate comprising a fat or fat substitute present in 20.0-24.5% (w/w), and nonfat solids...
5676995 Method for reducing the viscosity of chocolate  
The present invention is directed to a method for reducing the viscosity of melted chocolate. In the method, a chocolate mixture is provided which includes a chocolate source, a fat source and a...
5631034 Preparation of an aqueous sugar frosting mix  
A method for preparing an aqueous sugar frosting mix by grinding an aqueous sugar saturated solution containing dispersed crystalline sugar in said saturated solution to produce a smooth, opaque,...
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...
5626900 Method of preparation of chocolate crumb, and precursor component therefor  
Milk chocolate may be prepared from a chocolate crumb, or other milk and sugar precursor component, by which the required amount of dried milk solids are provided for subsequent processing,...
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...
5571555 Stable icing composition  
The present invention includes a freezable material comprising sucrose and water in a concentration effective to prevent sucrose hydrate crystal formation when the material is frozen and further...
5567467 Soft candy and process for producing the same  
A soft candy is disclosed, which comprises erythritol, a sugar or a sugar alcohol other than erythritol, a fat and an emulsifier. A process for producing a soft candy is also disclosed, which...
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...
5525368 Degraded polysaccharide derivatives and foodstuffs containing same  
A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the...
5523105 Improved mint composition and method for producing the same  
To provide a composition containing a mint flavor with an improved taste, polygodial or a polygodial-containing plant extract is added thereto. Enhancement of the coolness, suppression of the...
Matches 1 - 50 out of 226 1 2 3 4 5 >