|
Match
|
Document |
Document Title |
|
|
5409719 |
Low-calorie filling compositions
The invention concerns low-calorie confectionery fillings, wherein 5-50 wt. % of fat are present in a fat-continuous emulsion. The water phase comprises 10-60 wt. % of water, while the remainder...
|
|
|
5407691 |
Chocolate candy imprinting process
A method for making candy in which a high-resolution image of edible material is imprinted on another edible material, both of which are, in the preferred embodiment, chocolate. The invention...
|
|
|
5405639 |
Non-tempering confectionary fat
The invention is concerned with blends of cocoa-butter replacement fats A which are high in SSU and fats B which are high in S'OS', wherein: fats A display a ratio ##EQU1## fats A and B are...
|
|
|
5393538 |
Preparation of crumb-flavored milk chocolate
A crumb-flavored milk composition is prepared by incorporating free fatty acids selected from the group consisting of oleic acid, linoleic acid and α-linolenic acid, or by incorporating a...
|
|
|
5393549 |
Preparation of aerated fat-containing foods
Aerated fat-containing food products are prepared by mixing a fat with a refinable food additive so that the mixture contains a maximum of 30% by weight fat, refining the mixture to reduce the size...
|
|
|
5391387 |
Process and apparatus for manufacturing shaped confectionery products
Partially formed products (2) are placed in molds (8) and a fluid such as air or an edible filler is injected into the partially formed products (2), e.g. by needles 17[see FIG. 6], so as to cause...
|
|
|
5385749 |
Directly compressible pulverulent composition 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...
|
|
|
5384148 |
Caramel confections and processes for preparing and using
Caramel confections which facilitate coating, depositing, molding and baking are prepared from a finely divided solid candy phase dispersed within a continuous fat phase. These products differ from...
|
|
|
5384400 |
Esters of pectic and pectinic acid
Pectic acid and pectinic acid may be totally or partially esterified with aliphatic, arylaliphatic, cycloaliphatic or heterocyclic alcohols. When the acid is only partially esterified, the...
|
|
|
5380544 |
Production of fat mixtures enriched with triglycerides bearing short, medium and long residues
Fat mixtures containing at least about 24%, more preferably at least about 34%, triglycerides bearing short, medium, and long residues are prepared. Many embodiments contain at least about 50%, and...
|
|
|
5380539 |
Convertible jelly candy cup and stick assembly
An edible jelly that is convertible by means of a chopstick or other implement capable of kneading the jelly into a taffy or slime-like candy. The jelly stock, formed by a flowable composition...
|
|
|
5380538 |
Crystal modifiers for diacetin fats
The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10% to about 16% crystal modifier fats...
|
|
|
5376399 |
Reduced fat cremes
A food composition useful as a confectionary creme and having a reduced level of fat and/or oil is provided. The composition is a blend of a high solids saccharide syrup having dispersed therein a...
|
|
|
5370888 |
Process for the manufacture of chocolate confectionary by entrapping a fatty cream with fine gas bubbles therein
A process for the manufacture of chocolate confectionery by entrapping a fatty cream with fine gas bubbles. The confectionery is manufactured by preparing a shell chocolate with open end in a mold,...
|
|
|
5366752 |
Trans-hardened fats with good gloss
Gloss-retention of chocolate compositions, in particular of chocolate coatings can be improved by incorporation of an amount of a fat blend, comprising two fat components i.e. A and B, A being a...
|
|
|
5364653 |
Fruit and nut-containing confectionary candy and method of preparation
A confectionary candy product is formed by first preparing by squeezing a fruit to form a fruit concentrate of 40 to 60 weight percent of solids either directly or by freeze-drying and...
|
|
|
5360621 |
Low-calorie chocolate
The invention relates to a low-calorie chocolate containing: fat, preferably derived from cocoa, a sweetening mass, at least one emulsifier, and, optionally, desiccated defatted cocoa...
|
|
|
5348758 |
Controlled melting point matrix formed with admixtures of a shearform matrix material and an oleaginous material
A controlled melting point matrix is disclosed. The matrix is formed by admixing low melting point hydrophobic materials with a substantially amorphous material obtained from subjecting a feedstock...
|
|
|
5344664 |
Low-fat confectionary material and process for making same
Fat in a confectionary chip is reduced to below about 10% by using a low-fat insoluble, non-gummy food material and 40-70% small particle sugar (less than 100 microns) in combination with about 13%...
|
|
|
5342644 |
Production of tempered confectionery
A continuous tempering process for the production of tempered confectionery is described. For this purpose, addition of external seeds as a slurry of seeds in liquid fat is performed. This...
|
|
|
5328711 |
Shelf-stable gelled confections
Formulations and processes for shelf-stable, gelled, gelatin confections which have a texture akin to gelatin dessert gels.
|
|
|
5326581 |
Chocolates
Chocolates that comprise a diglyceride having a melting point of 25° C. or less are found to exhibit a soft texture at temperatures below room temperature and stable qualities at temperatures...
|
|
|
5324751 |
Cryoprotectant sorbitol crystal spherules
Free-flowing formations of spherules of loose knit microcrystals of the polymorphs of sorbitol and mannitol are useful in fast-frozen food products as cryoprotectants due to their improved rate of...
|
|
|
5324533 |
Chocolate compositions
Incorporation of at least 0.5 wt. % of a hardstock rich in (H 2 M+HM 2 )-fat into chocolate compositions results in chocolates that display improved bloom characteristics. H=saturated fatty acid...
|
|
|
5318784 |
Pourable chewing gum and confection composition
A chewing gum and confection composition is disclosed which is pourable and includes between about 30 and about 90 percent particles of chewing gun having an average particle size of between about...
|
|
|
H001322 |
Method for manufacturing dextrose grained confections
A method of manufacturing dextrose grained confections is provided. The confections are prepared from a high solids syrup comprised of dextrose and fructose, said syrup being supersaturated with...
|
|
|
5314708 |
Process for the production of hard candy
A process for the production of hard candy comprises heating a maltitol-containing mixture of sugar alcohols at an elevated temperature in which the maltitol content of the sugar alcohol mixture is...
|
|
|
5314701 |
Sugar-free "hard candy" and process for its manufacture
The subject of the present invention is a sugar-free hard candy and a process which allows the manufacture of this candy. The sugar-free hard candy in accordance with the invention has a multilayer...
|
|
|
5306519 |
Syrup for confections and methods for using same
A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a calcium-containing confection its viscosity increases.
|
|
|
5304388 |
Method for manufacturing powdery crystalline maltitol
Disclosure is a method for converting maltitol into crystalline powder by very simple procedures and in short time. To an aqueous solution of maltitol with 1-15% by weight of moisture content, seed...
|
|
|
5302394 |
Dextromethorphan continuous lozenge manufacturing process
A process for producing a palatable dextromethorphan medicated hard candy lozenges on a continuous system comprising suspending dextromethorphan HBr adsorbate in a liquid suspension and adding this...
|
|
|
5298266 |
Process to subject pumpable candy stock to heat
A process and apparatus to subject a pumpable mass of candy stock to heat, by conveying the candy stock to be heated through a heating coil (7) of a steam heated heat exchange (6). A fluid medium...
|
|
|
5292536 |
Sugar-coated article
A sugar-coated article having palatinose used as a coating material for a sugar-coating layer of the sugar-coated article, whereby the article having an extremely soft initial biting mouth-feel is...
|
|
|
5292238 |
Apparatus for making cotton candy and preparing it for packaging
An apparatus for manufacturing sections of cotton candy, and synchronously presenting them to the packaging machinery. The apparatus includes an extruder for melting and extruding sugar. The...
|
|
|
5288512 |
Reduced calorie fats made from triglycerides containing medium and long chain fatty acids
A reduced calorie fat comprising at least about 15% by weight triglycerides selected from the group consisting of MML, MLM, LLM, and LML triglycerides, and mixtures thereof; wherein M=fatty acids...
|
|
|
5288513 |
Non-temper filling fats
Fat compositions, comprising: - 35-80 wt % SUS - less than 5 wt % S3 - 7-60 wt% (U 2 S+U 3 ) - less than 40 wt % SSU whereas: weight ratio ##EQU1## wherein S=saturated fatty acids C...
|
|
|
5286515 |
Chocolate for use in producing rolled chocolate
There is disclosed a chocolate containing disaturated monolinoleate and non-tempering type hard butter as its oil ingredients. A process for producing a rolled chocolate by rolling-up a chocolate...
|
|
|
5284665 |
Cotton candy device
The present invention provides a cotton candy product wrapped about cotton candy stick and held by a unique cotton candy holding device. The device includes a bowl-shaped receptacle equipped with a...
|
|
|
5279842 |
Confection filled gasified caramel and process for obtaining the same
A process for obtaining a confection filled with gasified caramel in which the initial caramel mass is at a temperature between about 90 and 150° C. and at a degree of moisture below equilibrium...
|
|
|
5279846 |
Chocolate composition
A chocolate composition comprising from 5 to 70% by weight, based on the total fats of the chocolate, of a triglyceride (SLS) having saturated fatty acid residues at the α-positions and a linoleic...
|
|
|
5279849 |
Dispersible polydextrose, compositions containing same and method for the preparation thereof
Polydextrose or polydextrose feedstock containing esculent material is subjected to melt-spinning to make it readily dispersible in solid and aqueous media and provide the basis for numerous edible...
|
|
|
5275835 |
Process for preparing reduced calorie flavored confectionery compositions using dynamic tempering conditions
An improved process is disclosed for preparing flavored confectionery compositions containing certain reduced calorie cocoa butter substitute fats. The improvement involves rapidly cooling such a...
|
|
|
5271950 |
Chocolate and chocolate-utilizing food
There is disclosed a chocolate containing as its oil ingredients 10-85 wt % of di-saturated mono-unsaturated glycerides (S 2 U) and 15-90 wt % of di-unsaturated mono-saturated glycerides (SU 2 )...
|
|
|
5266335 |
Microencapsulated flavoring agents and methods for preparing same
The present invention pertains to a microencapsulated flavoring agent in the form of a spheroidal microcapsule which comprises a core and a coating layer over the core, wherein the microcapsule...
|
|
|
5266348 |
Product and process for producing milk chocolate
A product and process is provided for producing a lower density chocolate composition, substantially free of sucrose and having the taste and mouthfeel of a traditional milk chocolate.
|
|
|
5264234 |
Method for continuously controlling the texture and crystallization of fluid food materials
A process and apparatus for continuously controlling the crystallization of material systems in particular fat containing substances, such as chocolate masses by a thermal treatment which entails...
|
|
|
5262191 |
Starch jelly candy
The starch jelly candy is made with a blend of two starch components, one being an acid converted, high amylose starch having a dry alkaline fluidity of 20 ml to 70 ml and the other being either a...
|
|
|
5258199 |
Chocolate-flavored confections and method for manufacturing
Chocolate-flavored morsels essentially free of fat and a method for their preparation are provided. The morsels are manufactured by first preparing a mixture comprised of a major amount by weight...
|
|
|
5258187 |
Food coatingstuff
Food coatingstuff comprising rice starch and food products obtained by coating or dusting with rice starch. Inorganic food additives like titanium dioxide, calcium carbonate, etc. are not necessary...
|
|
|
5244675 |
Aerated, spreadable confectionery product, of the kind constituted by a water-in-oil emulsion
The present invention relates to an aerated confectionery product of the type constituted by a "water-in-oil" (W/O) emulsion, in which the continuous, oil phase in said emulsion is constituted by a...
|