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5554406 |
Congealed fruit confection especially for making fruit clusters
A congealed fruit confection with a high fruit intensity comprising a mixture of a fruit concentrate, natural sweeteners, a softening agent, a humectant, water and pectin of over 1.0% by weight of...
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5554410 |
Delivery of fruit juice, acidulants, and labile components into cooked candy base
The present invention pertains to a method for preparing a hard candy containing from about 1% to about 35% fruit juice, by weight, which comprises the steps of (a) providing a vacuum cooker having...
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5554408 |
Bloom-inhibiting fat blends
Blends of triglyceride compositions A, and B and/or C, wherein A is a triglyceride composition of the (H 2 M+M 2 H)-type, H=saturated fatty acid≥C 16 , M=saturated fatty acid C 8 -C...
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5545410 |
Method of controlling the release of carbohydrates by encapsulation and composition therefor
A composition of carbohydrates having an edible coating is disclosed, whereby the coated carbohydrate, when orally ingested, causes a time delay release of the carbohydrate into the digestive...
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5536526 |
Xylitol-based binding and diluting agent and a process for the production thereof
The present invention relates to a free flowing, compressible granulate which contains from 94% to 98% by weight of xylitol, another physiologically acceptable polyol such as mannitol, lactitol,...
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5534283 |
Method for pouring quantities of chocolate into molds
Method of pouring a liquid mass of chocolate into an elongated mold by depositing greater quantities of the mass at both shorter end regions of the mold, and by depositing a lesser quantity of the...
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5532022 |
Aqueous gel matrix for replacement of confection fats
The present invention is directed to an aqueous gel matrix which replaces triglyceride fat in chocolate and similar confection products. The product is prepared from a mixture including a gelling...
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5532021 |
Chocolate
Chocolate having excellent hardness and melting properties in the mouth upon eating at a temperature range of freezing or refrigerating is disclosed. The chocolate is subjected to tempering...
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5529803 |
Plastic fats and chocolate
A plastic fat which comprises not less than 50% by weight of LUS triglycerides, less than 10% by weight of triglycerides having the number of a total carbon atoms of constituent fatty acids...
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5527556 |
Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use
Compositions having a creamy structure and containing a fructane or fructanes mixed with a liquid such as water, milk, egg white, egg yolk or sugar syrup; and the use of said compositions in...
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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...
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5525364 |
Method and an apparatus for tempering chocolate-like masses
A method and an apparatus for continuous tempering of in particular a chocolate mass which passes through a cooling zone (A) having a final crystal formation area (K) and a subsequent reheating...
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5523110 |
Chocolate heat-resistance by particulate polyol gel addition
Chocolate-based confectionery products having improved heat-resistance are prepared by mixing a polyol gel in particulate form with a flowable chocolate or a flowable mixture of ingredients for...
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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...
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5520950 |
Edible compostion and a process for its preparation
An edible composition, specifically to a nut spread which is equivalent in its sensory properties to the normal nut spread. The spread contains no sugar and considerably less fat and a method for...
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5518754 |
Chocolate products with sucrose fatty acid polyester fat substitutes
Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters are provided which have texture and mouthfeel properties similar to conventional chocolate products. These...
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5514390 |
Method and an apparatus for continuous tempering of chocolate-like masses
The present invention concerns a method and an apparatus (1) for continuous tempering of chocolate-like masses, said apparatus (1) comprising at least two cooling zones (Z1, Zk) and a subsequent...
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5510123 |
Food sweetener composition and process
Food sweetener compositions containing aspartame and sugar acids. Specifically, the sweetener compositions include a sugar acid, such as a polyuronic acid, in an amount sufficient to eradicate the...
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5505981 |
Method for imparting ability of preventing obesity and impaired glucose tolerance to foods and foods and sugar preparations exhibiting such preventive effects
Preventing obesity and impaired glucose tolerance by incorporating indigestible dextrin containing at least 30% by weight of indigestible components into a food in an amount ranging from 1 g to 30...
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5505971 |
Process for the manufacture of expanded hollow confectionery
A process for the manufacture of an expanded hollow confectionery which allows charging of an fatty confectionery dough by an injection method. The expanded hollow confectionery is prepared by...
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5505982 |
Chocolate confection
A chocolate that contains a composite of surfactant/cellulose. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent or...
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H001527 |
Reduced fat extrudable confections and method for manufacture
Reduced fat (fat contents range from about 5% to about 20%) confectionery morsels and bars and a method for their preparation are provided. The confection is manufactured by mixing a syrup...
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5501865 |
Milk chocolate and method of making same
The present invention relates to milk chocolate and a method of making the same which is capable of having a calorie content less than that of conventional milk chocolate. The invention provides a...
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5490996 |
Process for producing an improved sucrose-free milk chocolate
A product and process is provided for producing an improved-flavored, sucrose-free milk chocolate having the taste and mouthfeel of a traditional milk chocolate.
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5486376 |
Heat-resistant chocolate composition and process for the preparation thereof
A heat-resistant or thermostable chocolate composition is prepared by mixing a chocolate mass, commonly used for preparing chocolate compositions, with a solution mainly consisting of a...
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5482722 |
Confections comprising a proteinaceous chewable base
Confections containing a proteinaceous chewable base which reduces stickiness but retains elastic characteristics, compared to traditional confections. In a preferred embodiment, biodegradable and...
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5478588 |
Spreadable, aerated confectionary product based on water-in-oil emulsion
Spreadable, aerated confectionery product of the kind constituted by an emulsion of "water-in-oil" type, characterized in that the continuous oil phase in said emulsion is constituted by a mixture...
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5476678 |
Composition for and method of producing a fiber fortified chewy or soft-textured confection candy
The invention provides a composition for and method of producing a supplemental dietary fiber fortified fructose-based chewy confection which can be stabilized to produce a long textured taffy-like...
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5476676 |
Chocolate compositions based on hardstock fat additives
Mid-fractions of triglycerides, containing (H 2 M+HM 2 )-type triglycerides (H=saturated fatty acid≥C 16 ; M=saturated fatty acids C 8 -C 14 ), which meet the following requirements: ##EQU1##...
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5474795 |
Dextrose-containing chocolate products with sucrose fatty acid polyester fat substitutes
Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters and dextrose are provided which have texture and mouthfeel properties similar to conventional chocolate products....
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5472733 |
Dry extrusion cooking of sugar or sugarless products
The present invention pertains to a method for preparing a confection from a sugar or sugarless bulking agent which comprises, in the downstream direction of conveyance, the continuous sequence of...
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5470591 |
Sweetening syrup based on maltitol and confectionery using this syrup
The subject of the invention is the use, as agent capable of controlling propagation of crystallization of maltitol present in a confectionery, of molecules having a molecular weight greater than...
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5468500 |
Soursop flavor
A natural tasting soursop flavoring composition prepared by combining methyl butanoate, methyl 2-butenoate, butanoic acid, methyl hexanoate, methyl 2-hexenoate, hexanoic acid and linalool.
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5468509 |
Process for producing water-containing milk chocolate
A product and process is provided to produce a one phase chocolate tablet containing from 1 to 16 percent water eliminating the normally required conching step.
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5462760 |
Aerated and grainy confectionery product and process for manufacturing the said confectionery product
The present invention relates to a new aerated and grainy confectionery product obtained by the use of a suitable amount of mannitol and/or of erythritol relative to the total sweetening component....
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5460840 |
Chocolate conching
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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5458894 |
Apparatus and method for automatically controlling the speed of a candy forming machine
An apparatus and method including controls for automatically controlling the operating speed of a candy forming machine to make candy pieces of the same size having uniform outer diameters. The...
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5456932 |
Method of converting a feedstock to a shearform product and product thereof
The present invention is a new process for flash flow processing a feedstock containing a heat sensitive ingredient and a carrier material selected from a maltodextrin and polydextrose and the...
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5445842 |
Quercetin-containing coloring
A quercetin-containing colorant which has as an effective component a quercetin included by cyclodextrin. Effective use thereof as a colorant is possible by imparting thereto resistance against...
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5445843 |
Chocolate shape retention
A process for improving the shape retention of chocolate or chocolate type products so that they have a reduced tendency to deform at elevated temperatures which comprises mixing an encapsulated...
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5443856 |
Method for producing molded chocolate product having complicated concaved and convexed decorative pattern thereon
A method for producing a molded chocolate product having a complicated concaved and convexed decorative pattern thereon involves the steps of: (a) charging a low viscosity fluidized chocolate...
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5441754 |
High volume single color cotton candy machine
A cotton candy machine includes a spinner head having upper and lower spinner elements spaced apart at least by about 1/2 inch and defining with a spacer a common sugar chamber operatively...
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5439698 |
Process for manufacturing gasified candy
The nozzle plate is provided for spraying the candy melt from the first pressure vessel into the second, third, and fourth pressure vessels so as to create maximum contact of the gas and candy...
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5439893 |
Methods for the treatment and prevention of diarrhea
The present invention relates to a method for the treatment and prevention of diarrhea comprising administering to humans a sugar selected from the group consisting of a caramel composition...
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5439695 |
Isothermal preparation of chocolate products
Chocolate products are formed by feeding solid set chocolate to an extruder and passing the chocolate through the extruder at a temperature below the pour point of the chocolate to deform and...
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5425957 |
Product and process for producing a sucrose-free water-containing milk chocolate
There is provided a product and process to produce a sucrose-free milk chocolate containing from about 2 to about 16 weight percent water by encapsulating a mixture of a water-in-oil cocoa butter...
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5424091 |
Non-temper, confectionery fats
Fats that consist predominantly of triglycerides, capable of crystallization in the β-crystal form can be stabilized in their β 1 -crystal form by the external addition of an effective amount of...
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5410035 |
Food composition having hypotensive effect
A food or feed having an indigestible dextrin exhibits a hypotensive effect.
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5409722 |
Method of preparing fat-containing products
Invention provides method of moulding fat containing materials, especially chocolate, in separable moulds having different heat conductivities. The two parts are preferably held at below 0° C.,...
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5409728 |
Confectionary fat composition and method for producing the same
The confectionary fat composition according to the present invention comprises from 20 to 80% by weight of deodorized cocoa butter and from 20 to 80% by weight of hardened fat(s) having a melting...
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