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4104405 |
Food product having expanded confection and method of manufacture
A food product comprising an edible shell of cooked dough (e.g., an ice cream cup or cone) having expanded confection extending about and bonded to the head portion of the shell, the product being...
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4104412 |
Methods and systems for making aerated candy
A candy making system wherein a viscous candy mass is cooked and continuously fed through a closed chamber reactor wherein a gas, such as air under pressure, is homogeneously intermixed with the...
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4098914 |
Peanut brittle manufacture
Comminuted popped popcorn is added to the precursor mix of peanut brittle. This precursor mix is prepared in batches or in a continuous mixer. A sheeter forms a continuous ribbon of the precursor...
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4097616 |
Low temperature soft candy process
A process is provided for the manufacture of soft candy in which a finely subdivided crystalline sweetener is blended with a binder and other ingredients of soft candy at relatively low...
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4087558 |
Sweetening foods with neohesperidin chalcone
The use of neohesperidin chalcone as a substitute for sugar.
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4086371 |
Method for manufacturing crystalline confectionery food products
A feed stock comprising sugar, milk solids, a significant amount of moisture, and in some instances chocolate, is raised to a temperature of about 125° C. and at the same time is condensed to have...
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4084011 |
Preparation of milk crumb for milk chocolate manufacture
Milk crumb for use in milk chocolate manufacture is prepared by forming a mixture containing milk, sugar and optionally cocoa, drying the mixture under reduced pressure to form a milk crumb product...
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4082858 |
Sweetening compound, method of recovery, and use thereof
A sweetening compound is recovered from Stevia rebaudiana plant material in the form of colorless crystals having 450 times the sweetness of sucrose. Sweetened products for oral ingestion are...
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4081570 |
Process for producing a confection from seed vessels
Producing a confection from seed vessels, by forming a mixture of sugar and cimminuted seed vessels, directly introducing steam into this mixture to heat it-to at most 120° C. and kneading to...
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4081568 |
Milk chocolate manufacturing
A method of making a milk chocolate by preparing a mixture of milk, sugar and, if desired, cocoa, adjusting the pH-value of the mixture to a value of from 6.25 to 6.7, and drying to form a product...
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4081559 |
Edible composition and method of manufacturing same
A shaped heat-resistant chocolate product containing 15% to 35% by weight of at least one edible fat selected from (a) cocoa butter and (b) cocoa butter and at least one other fat, not less than...
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4078093 |
Hypoallergenic chocolate
A hypoallergenic chocolate is prepared by treating cocoa powder so as to denature substantially all of the protein allergens which cause chocolate allergies. The cocoa powder with its denatured...
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4072719 |
4-(2,6,6-Trimethyl-2-cyclohexen-1-ylidene)-butan-2-ol
Theaspiran is a novel fragrance and flavor substance. Its uses and novel process for making it are disclosed.
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4068007 |
Food product containing expanded cellular material and method of manufacture
A method for the manufacture of edible products having cellular expanded disaccharide based material. The material before expansion is formed into relatively thin flat wafers, preferably as an...
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4060646 |
Food fat
A fraction of mango kernel fat is obtained which is substantially free from glycerides containing more than one unsaturated fatty acid moiety and is suitable for use in confectionery compositions,...
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4058510 |
Process for separating sodium lauryl sulfate (SLS) from a SLS/protein complex
Reaction of sodium lauryl sulfate with whey proteins forms a sodium lauryl sulfate-whey protein complex. Treatment of the complex with base to bring it to a pH of either from about 5.0 to about 6.5...
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4056640 |
Method and apparatus for making confectioneries
A method of making confectioneries, particularly hard and soft caramel and jelly and gum products, by combining regulated quantities of the ingredients and mixing. During the mixing operation,...
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4053638 |
Anticaries confectioneries and oral health products
Anticaries ingredients for corn and cane sugar containing confectioneries such as syrups, mints, and candies, and for oral health products such as mouthwashes, lozenges, toothpastes and...
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4045583 |
Method of manufacturing a chocolate product
A method of manufacturing an expanded temperature-resistant, chocolate product, comprises mixing intimately water, at least one edible fat, sugar and an emulsifier to produce an emulsion of said...
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4042721 |
Fast conched candy coating
A fast conched candy coating is prepared by heating fat to above the melting point thereof and mixing the fat with sugar, optionally with milk solids, emulsifiers, flavoring, cocoa or cocoa butter....
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4032667 |
Method for coating confectionery articles with chocolate
Confectionery articles are coated with precrystallized, molten tempered chocolate by forcing the chocolate under pressure through a nozzle onto a veil plate to produce a downwardly descending film...
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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...
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4021583 |
Fruit-flavored frozen confection and method of making the same
A fruit-flavored quiescently frozen confection is produced which is high in total fruit solids content and which has increased resistance to melting and increased protection against stickiness in...
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4017645 |
Fast conched candy coating and method
A fast conched candy coating is prepared by providing a mixture of fat and sugar, optionally with milk solids, emulsifiers, flavoring, cocoa or cocoa butter, heating the mixture to a temperature...
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4017644 |
High calorie food bar
The present invention concerns a high calorie food bar essentially devoid of sodium, potassium, and protein comprising a baked dough having 150-250 parts by weight of pregelatinized starch which...
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4013775 |
Process for preparing a sugar tablet
Tabletting compositions are formed by adding to a crystalline sugar such as dextrose, sucrose, and blends of dextrose and sucrose, a low D.E. starch hydrolysate having a descriptive ratio of less...
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4012333 |
Method of making gels based on biologically produced polysaccharides
Gels are prepared from a biologically produced beta-1,3-glucan-type polysaccharide by exposing a basic solution of the polysaccharide to an atmosphere of a gaseous acid anhydride.
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4010283 |
Coating method improving preservation and enabling overtasting of confectionery articles with a base of gum arabic or similar products
Jujubes are molded in suitable molds having a desired shape and are then dried and refrigerated immediately at a low temperature to give them a rigid consistency. They are then coated with a...
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4010284 |
Method for forming nut cluster confections and the like
A method and apparatus for automatically and continuously making solid filled confections, such as chocolate nut clusters, which have an irregular homemade appearance. The illustrated machine...
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4009293 |
Sugar containing foodstuffs
Sugar containing foodstuffs having reduced cariogenic properties employing as the sugar component a syrup obtained by evaporating raw deproteinated cane or beet juice.
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4001435 |
Process for preparing foods and drinks
A process for preparing foods and drinks sweetened and protected against coloration, Strecker's reaction, and moisture absorption, by the addition of high purity maltose, the maltose being produced...
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4001457 |
Method of making a gasified confection
Preparing a gasified confection by incorporating a gas into a hot candy (sugar) melt within a pressure vessel at superatmospheric pressure. The gasified hot melt is transferred from the pressure...
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3998976 |
Low-calorie confection
A low-calorie confection, having a combination of at least one layer of marshmallow and at least one layer of a homogeneous paste containing 20 to 30 per cent by weight of purified edible alpha...
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3989853 |
Method for expanding confections in a package
An improved method for the manufacture of expanded confections in sealed containers (e.g., cartons or polyethylene bags). The bag has a vent in one wall which is open during an expansion operation....
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3985910 |
Method of making a gasified confection
This invention relates to incorporating a gas into a hot candy (sugar) melt within a pressure vessel at superatmospheric pressure. The gasified hot melt is transferred from the pressure vessel to a...
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3985909 |
Incorporating a gas in candy
This invention relates to a method of incorporating a gas in a candy glass. The incorporation or mixing of the gas takes place in a vessel containing hot candy (sugar) melt under superatmospheric...
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3983862 |
Process for making non-crystalline sugary materials from sugar and glucose syrup
Non-crystalline sugary materials are made from sugar and glucose syrup by heating an undissolved mixture of undiluted crystallized sugar and liquid glucose in an extrusion machine having meshing...
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3982042 |
Frozen confections made with stabilized cocoa-flavored syrups
Cocoa flavored syrups having a high cocoa content and excellent stability and flow properties at room temperature may be produced by using an amylolytic enzyme and a sufficient proportion of Dutch...
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3976803 |
Foamed formed confections
Foamed formed confections prepared by using a mixture of two or more types of glucose syrup, particularly equal quantities of an enzymatic glucose syrup and a maltose syrup.
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3972996 |
Deodorant compositions containing trans-1,4-diphenyl-2-butene-1,4-dione
Deodorant compositions containing from 0.01% to 0.1% by weight of trans-1,4-diphenyl-2-butene-1,4-dione by weight of the total composition are disclosed. For oral use, any suitable, non-toxic,...
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3966997 |
Chocolate solid wafer and method of manufacture
A substantially unsweetened homogeneous solid chocolate composition useful as an intermediate in producing chocolate fudge toppings and chocolate variegating sauces for ice cream and method for...
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3962473 |
Method of making crust liqueurs by annular flow cooling of the hot aqueous filling liquid
A process of making crust liqueurs by producing a hot aqueous filling liquid, cooling and thereby supersaturating said liquid in the presence of stirring and friction by continuous sweeping an...
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3962355 |
Method of producing dehydrated fried snack food from apples
A method for producing a snack food from fruits and vegetables which comprises washing, paring and if necessary coring the fruit material or vegetable material and cutting it into pieces; if...
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3959516 |
Process for producing a solid chocolate composition suitable for coating ice cream
A process is provided for the production of a solid chocolate composition which can be dispersed in vegetable oil to produce a chocolate liquid suitable for coating ice cream. The process comprises...
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3958018 |
Process for manufacturing confections
Apparatus for manufacturing confections includes a moving endless belt defining a surface onto which a hardenable, liquid confectionary material, such as molten sugar, is distributed. The molten...
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3958024 |
Process for the production of a chocolate sweet containing an inner sugar crust
To make a chocolate sweet with a liquid filling separated by a sugar crust from the chocolate, a quantity of an aqueous solution, which is unsaturated with sugar but contains a quantity of sugar so...
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3955003 |
Packaging confectionery product
A packaged confectionery product is described which is particularly adapted for use with another food product. More particularly, a caramel sheet is provided and packaged in a particular manner to...
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3950567 |
Method of making a popcorn confection
Preparing a non-sticky popcorn ball confection by cooking a confection including sweetener, fat, water and gelatin which may be prepackaged and later used by merely heating in the package, pouring...
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3932608 |
Food composition
A food composition is disclosed which contains an amino acid phosphate, namely, an alkali metal amino acid phosphate or an alkaline earth metal amino acid phosphate. The amino acid phosphate serves...
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3930043 |
Method for making cotton candy
Spun sugar is collected in rotating collection pans from which it automatically feeds onto a conveyor belt which carries it through a compacting and sizing unit and then through a cutter and...
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