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5849353 |
Process to prevent bloom in chocolate products that contain fat substitutes
The present invention is directed to a process for preparing a chocolate-like product containing non-tempering cocoa butter substitute and to the product prepared therefrom.
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5843512 |
Preparation of chocolate-coated frozen confectionary articles
A confectionery article is prepared which has a shell of chocolate wherein chocolate having a temperature greater than 35° C. is poured into an aluminum alloy lost-wax-cast-mold having a...
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5820912 |
Fat-containing product structure and preparation thereof
A fat-containing confectionery material is passed through an extruder and to and through a flow-constriction die to obtain an extrudate from the die so that the material passed through the extruder...
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5820910 |
Molding of fat-based Confectionery substances
Shaped fat-based confectionery articles are prepared by extruding and issuing a fat-based confectionery substance, particularly set chocolate, under pressure and at a temperature below the pour...
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5814362 |
Method and apparatus for refining chocolate mass
In a method and an apparatus for refining chocolate mass within a trough, the trough contains at least one trough compartment wherein the chocolate mass is treated or conched. After entering the...
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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...
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5783239 |
Frozen confectionery containing granulates for effervescence upon consumption
Articles of frozen confectionery which effervesce upon consumption contain frozen granitas and effervescent reagents. In one embodiment, first and second frozen granitas which contain differing...
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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...
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5766659 |
Oily compostion and frozen food
There is disclosed an oily composition for inhibiting moisture migration in frozen food which includes 1- or 3-saturated diunsaturated triglycerides (SUU) and 2-unsaturated disaturated...
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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...
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5753296 |
Product and process of making hypoallergenic chocolate compositions
Supercritical solvent-treated cocoa powder is used as a flavoring to provide hypoallergenic chocolate-flavored beverages and confections. The dairy permeate is the product of ultrafiltration of...
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5728419 |
Ice confectionery product and preparation thereof
A frozen ice confectionery product has a first ice layer containing a first effervescence-producing agent and a second ice layer containing a second effervescence-producing agent. The first and...
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5718931 |
Fabricated fruit pieces and method of preparation
A low fat coated dry fabricated fruit pieces are provided that simulate dried fruit pieces for use as a particulate additive in a Ready-To-Eat cereal. The coated fruit piece includes about 25% to...
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5711977 |
Bifidobacteria strains with acid, bile salt and oxygen tolerance and their culture method
The present invention relates to bidifobacteria strains having tolerance in the gastrointestinal environments and to a method for culturing the same. The strains of the invention are...
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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...
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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...
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5707145 |
Method of conching bulk chocolate in a mixing apparatus
Bulk chocolate is added into a mixing apparatus whereby a plurality of conching tools (10) is fixed together with several others, on a shaft (11). The shaft (11) is rotatably mounted in end walls...
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5700514 |
Lozenges comprising binder and erythritol or maltitol as sweetener and process of making
A lozenge contains a binder such as gelatine and a sweetener which is partly or totally erythritol or maltitol. A process for making the lozenge comprises kneading the erythritol or maltitol at an...
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5679398 |
Partially melt co-crystallized xylitol/sorbitol and a process for obtaining the same
The present invention relates to a directly compressible pulverulent composition based on xylitol, characterized in that it has a compressibility, determined in a test A, above 70N. The invention...
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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...
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5667824 |
Method and apparatus for forming miniature size confectionery products
A method and apparatus are provided for forming miniature size confectionery products. A mass of a confectionery product, such as bubble gum, is formed into a thin, flat sheet. The flat sheet is...
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5659000 |
Low fat emulsion process
A water continuous fat emulsion is formed from 10-30 wt %. fat, 5-57 wt % water, 13-85 wt % of one of an acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavor, colorant,...
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5641759 |
Animal husbandry methods and compositions therefor
The present invention relates to a method and composition for animal husbandry comprising administering to livestock and other animals at least one composition selected from the group consisting of...
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5637344 |
Chocolate flavored hard candy
The present invention relates to an amorphous crystalline chocolate flavored hard candy confection utilizing air-jet milled cocoa powder in which the particles thereof are less than about 15...
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5633027 |
Confectioneries containing stabilized highly odorous flavor component delivery systems
Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain...
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5629042 |
Sugar-free hard boiled candy and process for its manufacture
A sugar-free boiled sweet containing at least one water-crystallizable polyol and having a high water-content and a glass transition temperature, measured for a specific water content, at least...
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5629040 |
Low calorie chocolate
A chocolate includes a glucide that comprises a hydrogenated isomaltulose and a sugar showing a hygroscopic property and an emulsifying agent that comprises a lecithin and any of lipophilic...
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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,...
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5626896 |
Method for making liquid-centered jelly candies
Liquid-centered jelly candy and method for manufacture are claimed. In this invention jelly candy is processed to about 25-30% moisture content and deposited in a starch mold to a level that half...
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5620732 |
Method of making ice cream
A method for making ice cream for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an...
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5616361 |
Process for the production of a xylitol-based binding and diluting agent
The present invention relates to a method for the production of a free flowing, compressible granulate which contains from 94% to 98% by weight of xylitol, another physiologically acceptable polyol...
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5609906 |
Anti-blooming composition, and laurin fat and chocolate containing the same
An anti-blooming composition which comprises a fatty acid monoglyceride composed of a fatty acid having 16 carbon atoms (A) and a fatty acid monoglyceride composed of a fatty acid having 18 carbon...
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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...
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5601866 |
Sugar-based hard boiled sweet and process for its manufacture
The invention relates to a new boiled sweet characterized in that it has a high water content and in that it contains, on a dry matter basis, less than 35% of sucrose and more than 65% of a...
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5599574 |
Process for reducing in-mould times for chocolate confections containing reduced calorie fats
The present invention relates to a process for reducing the in-mould time required for preparing chocolate confectionery products which contain low calorie cocoa butter substitutes. In the first...
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5591476 |
Conched chocolate
A process and a system for combining and physically working chocolate-making ingredients are provided. A variable frequency drive controls the motor of a conching device to increase the efficiency...
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5591474 |
Method of preparation of chocolate crumb
Chocolate crumb is prepared, to be used later in the manufacture of milk chocolate. One feature of milk chocolate, and the chocolate crumb which is a major constituent thereof, is that the sugar is...
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5589216 |
Reduced calorie confectionery compositions which contain reduced calorie fats which exhibit rapid transformation to beta phase
The present invention relates to flavored confectionery compositions which comprise a flavor enhancing amount of a flavor component, from 25% to 45% of a fat component and from about 55 to about...
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5585135 |
Method for extending the shelf-life of chocolate confectionery products containing peanuts and the product produced therefrom
The present invention is directed to chocolate confectionery containing roasted high oleic acid peanuts, in whole, or in part, and a process for making same.
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5583215 |
Crystalline mixture solid containing maltitol and a process for preparing it
The crystalline mixture solid containing maltitol of the present invention has a crushed and relatively tight crystal structure which can be observed at 1,000 magnifications by a scanning electron...
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5580601 |
Grainy confectionery product and process for manufacturing the said confectionery product
The invention relates to a new grainy confectionery product obtained using an appropriate quantity of maltitol or xylitol relative to the total sweetening component. It also relates to a process...
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5578339 |
Sweetener, process for its preparation and the use thereof
A process for the preparation of a sweetener, in which sucrose is converted enzymatically into a saccharide mixture which is called "isomerized sucrose" and has a disaccharide content of more than...
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5578336 |
Confection carrier for vitamins, enzymes, phytochemicals and ailmentary vegetable compositions and method of making
A confection includes a soft candy center containing from 5% to 40% by weight water. A first coating is applied to the candy center. A second coating is applied over the first coating. The second...
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5576045 |
Anti-bloom triglyceride compositions
The invention concerns triglyceride compositions of the H 2 M-type (H=saturated fatty acids C 16 -C 24 ; M=saturated fatty acids C 10 -C 14 ), wherein at least 30% H 2 M is present, while the...
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5576048 |
Foodstuffs containing a waxy waxy amylose extender starch
A sol and foodstuff containing a substantially pure starch extracted from a starch bearing plant having a waxy, waxy, amylose extender genotype is disclosed. Maize is the preferred plant.
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5573794 |
Process for treating a soluble glucose polymer and product thus obtained
A process for purifying glucose polymers which consists in treating a low-calorie soluble glucose polymer: polyglucose, polydextrose or pyrodextrin, with a glucose oxidase and an anion exchanger in...
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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...
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5571553 |
High energy food products containing partially hydrogenated structured lipids
Solid and liquid food products are disclosed containing partially hydrogenated structured lipids which are convenient and palatable and designed to provide a high caloric density. These products...
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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...
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5558895 |
Molding process and apparatus
A process and apparatus is provided for molding flowable materials. The mold may be provided with deformable or collapsible mold surfaces and a forming member which is positioned in the mold when...
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