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4652458 |
Silica gel-lipid composition
An irreversible gel composition which comprises silica gel and a lipid. A non-waxy, no melt chocolate may be prepared using the silica gel-lipid composition of the present invention by combining...
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4643905 |
Method for producing frozen confections including edible particulate material
A method of and apparatus for producing frozen confections includes a mixing head which accepts one or more flows of semi-frozen or viscous confection materials and combines them into a single...
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4640842 |
Internally flavored hulled cereal grain and process for preparation
Internally flavored hulled cereal grain, especially popcorn is provided along with a method for the preparation of same.
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4627980 |
Hard candy dentifrice formulation and method of treating teeth, mouth and throat therewith to reduce irritation and plaque accumulation
Dentifrice formulations containing monoalkyl and dialkyl ethers of dianhydrohexitols in the form of toothpaste, mouthwash, chewing gums, confections, toothpicks and dental floss are effective in...
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4623543 |
Low-calorie candies
Low-calorie candies made mainly of reducing maltose syrup having a multi-layer structure comprising a core, a sugar-coating, and a protective coating of high-melting fatty substance are disclosed....
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4622233 |
Preparation and use of a highly purified polydextrose
Methods for preparing purified, decolorized polydextrose having a lower caloric value, higher pH and less color than presently available commercial material, and the use of said improved product in...
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4620982 |
Pastilles of the lozenge type based on crystalline sorbitol or fructose and process for their manufacture
Pastilles of the lozenge type based on crystalline sorbitol or fructose including, in their constituent mass, a plurality of cavities, preferably microcavities, of which some at least communicate...
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4615890 |
Method of constructing a plastic rope to be introduced into a conical roller or similar mechanism in the manufacture of hard bonbons with a stratified core
The invention concerns a method of constructing a plastic rope used in the manufacture of hard bonbons with a stratified core that is made out of multiple layers of plastic sugar and plastic...
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4614658 |
Filled sugar candies and a method of remelting and remolding such candies to produce home made molded hard sugar candies
A filled sugar candy made with a hard sugar candy outer shell encasing a center filling made of a viscous liquid sugar syrup. The hard sugar candy outer shell consists essentially of sugar...
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4614654 |
Taffy-like chewing gum confection and method
A substantially homogeneous and non-crystalline taffy-like chewing gum confection having extended flavor and sweetness release characteristics comprises chewable gum base dispersed in a pliable...
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4613514 |
Cacao butter substitutes and chocolates containing the same
A cacao butter substitute is disclosed having a medium melting point fraction of palm oil, having a solid fat content of 70% or more at 20° C., 10% or more at 30° C., 1% or less at 33° C. and 0%...
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4610884 |
Confectionery cremes
A substantially water-free creme having from about 20% to about 50% of a rapidly melting confectionery fat and 50% to about 80% of a carbohydrate is disclosed. This creme has a disordering...
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4605561 |
Fondant and food bars produced therefrom
An intermediate moisture, polyhydric alcohol-free, cooked fondant to be used in the production of food bars. This cooked fondant can be used in the production of different types of food bars, by...
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4601907 |
Chewy confection
A chewy confection having an outer casing comprising chewing gum base and a sweetener, and a center filling which is an aerated plastic blend containing about 5% to about 20% moisture, and from...
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4597981 |
Soft candy composition
A soft candy composition comprising 9-82% by weight of a hydrogenated starch hydrolysate, 82-9% by weight of at least one polymer of glucose or maltose, 3-16% by weight of gelatin and a sufficient...
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4594259 |
Temperable confectionery compositions having improved mouth melt suitable for chocolate
Temperable confectionery compositions having improved mouth melt and firmness control are disclosed herein. These compositions comprise a fat component having, by weight of the fat component: ...
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4588599 |
Method of casting chocolate
A forming machine for chocolate has a distributor bottom plate formed with a discharge manifold channel into which there open, through interconnecting grooves, the blind holes aligned with...
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4587119 |
Method of reducing dental plaque formation with products for human or animal consumption using isomaltulose sucrose substitute
Isomaltulose is of use as a whole or partial replacement for sucrose in products for human or animal consumption.
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4582709 |
Chewable mineral supplement
A chewable mineral supplement and process for making the same. The product comprises from about 3 to about 40% by weight of mineral compound, and from about 1.5 to about 6% by weight edible polyol...
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4572835 |
Method for manufacturing deaerated chocolate products
A method for manufacturing a deaerated fatty confectionaries, specifically, chocolate blocks, chocolate blocks with a confectionary center, chocolate covered products, white chocolate or colored...
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4572916 |
Tablets
Isomaltulose is of use for direct compression of tablets.
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4569848 |
Confectionary product and process for producing the same
A snack-type confectionary product is comprised of a hollow, substantially tubular body, made of extruded cooked biscuit with particular characteristics of lightness, crispness and digestibility,...
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4569852 |
Maintenance of flavor intensity in pressed tablets
The flavor intensity of pressed tablets can be enhanced by combining the flavoring agents with certain hydrophilic polymers.
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4569847 |
Cheese-containing confectionery-like coating
The present invention resides in a hard, glossy, confection-like coating which has the flavor and texture of a hard cheese, but which is capable of being stored under ambient conditions, the...
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4567047 |
Cheese-containing confectionary-like coating
A cheese flavored confectionery composition containing dry powdered cheese, a bland particulate fill, a hard butter, an emulsifier and stearine. The composition is refined and conched and suitable...
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4567055 |
Extruded confections
An improved method is provided for extruding a starch containing gel confection such as jelly bean centers, imitation fruit slices, and the like. The confection is prepared from a mixture of (a) a...
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4564525 |
Confection products
Confections produced from flavor powders obtained from powdered roasted syrup of dahlia tubers. These dahlia flavored powders can be used to replace cocoa powder. When milled with a confectioner...
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4546005 |
Method for pouring confectionery solution
Confectionery solution containing gelling agents such as agar-agar, tends ry markedly to form streamers or tails when being poured. The formation of tails or streamers is inhibited in accordance...
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4545997 |
Process of manufacturing candy bars containing wafers and wafer bars manufactured thereby
A process is disclosed for producing a chocolate coated creamed wafer candy bar, wherein the coating layer does not crack or delaminate during normal storage. Wafer sheets are first baked and their...
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4543262 |
Process for making a nutritional bar
A high protein, low or no lactose, vitamin and mineral fortified nutritionally balanced snack is composed of a corn syrup, a confectioner's coating material which is normally solid at room...
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4539211 |
Process for manufacturing cavity-filled cereal pieces
A method is disclosed for manufacturing a filled composite product of bite-sized solid cereal-based pieces having a recess, and in which the recess has secured therein a multiplicity of smaller...
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4537763 |
Products sweetened with α-glycosyl glycyrrhizin
New α-glycosyl glycyrrhizins bearing two or more α-glucose residues are prepared. Such α-glycosylation is carried out by subjecting an aqueous solution of glycyrrhizin (or a salt thereof) and an...
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4532146 |
Milky products for manufacturing chocolate-trade products and method or preparation thereof
In a method for preparing products replacing milk, in a baking-extruding device, at least a raw material selected from the group composed of partially or wholly skimmed milk, lactoserum, serum...
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4528206 |
Hard candy composition
A hard candy composition comprising 10-90% by weight of hydrogenated starch hydrolysate and 90-10% by weight of at least one polymer of glucose or maltose.
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4524086 |
Hard butters and compositions made therewith
The present invention relates to novel, edible lauric hard butter compositions suitable for the preparation of confectionery coatings, and particularly to a novel emulsifier ester blend found to be...
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4518581 |
Imparting low- or anti-cariogenic property to orally-usable products
An invention providing a process for producing orally-usable products possessing low- or anti-cariogenic properties is disclosed. The process comprises preparing said products with, or adding...
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4517205 |
Co-deposited two-component hard candy
A codeposited two-component hard candy having a hard candy shell portion and a core portion which may be soft, and method of making such candy.
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4501538 |
Cotton candy accessory for blender
An attachment for use with a household blender to convert the blender to a cotton candy making machine is the subject of the present invention. An open top container is provided with a rotatable...
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4497846 |
Sugarless hard candy
Sugarless hard candy comprising, on the one hand, as sugarless boiled sugar, a hydrogenated starch hydrolysate prepared from a starch hydrolysate having a D.E. of 42 to 60, on the other hand, a...
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4496592 |
Process for producing chewing gum in the form of composite fibers
Chewing gum in the form of composite fibers is produced by fiberizing a sugar and/or a candy and a chewing gum base or composition through a fiberizing section, such as a rotating cylinder, of a...
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4493853 |
Chocolate products with increased protein content and process for the production of such type products
A chocolate product with increased protein content and having decreased carbohydrate content is disclosed. The product comprises substantially of a processed cheese and chocolate melt made...
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4491597 |
Candy bar
A candy bar comprising tortilla chips distributed in or on an edible candy matrix.
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4491596 |
Method for preparing aerated gum confection
An aerated gum confection having unique and desirable shape, texture and chewing characteristics is produced by preparing a plastic semi-solid candy mass, mixing the candy mass with a gum base and...
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4487118 |
Apparatus for continuous production of solid sugar compositions or the like
A method for the continuous production of a mass to be processed into hard candy from a solution of sugar, water, and glucose that is cooked, steamed out, and dewatered in a vacuum, with the...
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4486452 |
Method for manufacture of candy
A method of manufacture of milk chocolate-coated toffee candy pieces by heating a mass of toffee to a softened temperature sufficient to permit portions of it to be pulled from the mass. Pulling...
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4478864 |
Confections containing stabilized peppermint oil
Peppermint oil containing a reduced methofuran content is prepared by reacting the peppermint oil with about 0.5% to about 15% by weight maleic anhydride, based on the weight of peppermint oil to...
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4476142 |
Peppermint oil flavored compositions
A peppermint oil flavored chewing gum or confectionery composition, having incorporated therein between about 0.01% and about 5.0% by weight of the final composition of a stabilized peppermint oil...
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4470998 |
Method of evaporating a liquid mass, and evaporation apparatus
Evaporating and cooking of toffee in a closed vessel having an inlet at the base thereof and an outlet towards the top and at one side of the vessel. A toffee premix liquor is continuously fed in...
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4468409 |
Method for the continuous production of confections
A process for preparing a grained confection from a supersaturated sugar solution on a continuous basis is provided. A homogeneous aqueous solution comprised of corn syrup and sucrose is...
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4466983 |
Substantially non-aqueous semi-liquid center-fill
A center-filled confectionery or chewing gum composition having an outer shell enclosing a cavity, and a sugarless, substantially non-aqueous semi-liquid center-fill within said cavity, said liquid...
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