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5244690 |
Process for the production of chocolate
A method of making chocolate is disclosed. Here sugar alcohol, particularly erythritol or maltitol, is mixed with the remaining ingredients by dry couching at a temperature above 65° C.
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5242695 |
Edible topping
An edible syrup product, useful as a sundae topping for ice cream, includes encrystallized glucose and vegetable fat, the quantity of glucose in the product relative to the quantity of vegetable...
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5236719 |
Chewing gum and other comestibles containing purified indigestible dextrin
Chewing gums and other comestible are made with an indigestible dextrin that has been purified to remove fermentable components. The purified indigestible dextrin has a human plaque acidity test pH...
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5236730 |
Candy and producing method thereof
A candy is formed from a setting material which includes a boiled down, cooled and solidified jelly syrup, mixed and scattered as small pieces in a soft bulk material containing fats and oils which...
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5232734 |
Heat resistant chocolate and production method thereof
A heat-resistant chocolate is obtained by adding an O/W type emulsion which is an emulsion of fine particles of oils and fats in water as the continuous phase, to a chocolate, thereby to impart...
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5223303 |
Hard candies containing xylitol and other sugar alcohols having reduced tack
Crystalline xylitol is added to a melt containing xylitol and other sugar alcohols, such as maltitol, lactitol, and hydrogenated glucose syrup. By careful control of temperature and the amounts of...
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5215777 |
Process for producing low or non fat ice cream
Low or non-fat ice cream contains less than about 5% by weight fat and comprises (by weight except where otherwise stated) from about 5 to about 15% milk solids non-fat, from about 5 to about 20%...
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5215771 |
Process for continuously conching chocolate mass
In the continuous conching of chocolate mass in a conche (10) it is important to ensure essentially constant contents of the conche (10). For this purpose, the infeed of starting material and/or...
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5204134 |
Hypoallergenic milk products from natural and/or synthetic components and process of making
A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk. The hypoallergenic milk is formed by combining a mixture of mineral salts approximately the mineral content of...
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5198427 |
Natural intense sweeteners
The present invention relates to novel sweet compounds derived from the leaves of the subtropical weed Abrus precatorius, and their use as sweeteners. In particular, the present invention...
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5194288 |
Syrup for confections and method 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 confection the syrup composiiton's viscosity increases.
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5190786 |
Food modifier and process for making same low fat chocolaty chip with hydrated micro particles of cocoa
Fat (cocoa butter) in a chocolate chip is reduced to below about 10% by using an aqueous sugar paste containing microparticles of cocoa dispersed in the paste. The colloid-like cocoa paste has...
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5188853 |
Method for continuously tempering a mass containing cocoa butter or similar fats
A method and a device for continuously tempering a mass containing cocoa butter or similar fatty mass to be processed, especially chocolate paste, providing in a tempering machine at least two...
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5188858 |
Propylene glycol diesters of medium chain and long chain saturated fatty acids useful as reduced calorie cocoa butter substitutes and hard butters
Reduced calorie 1,2-propylene glycol diesters, where one ester group contains a medium chain C 6 -C 12 saturated fatty acid radicals(s), and where the other ester group contains a long chain C 20...
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5182114 |
Sugar compositions with molasses-containing fraction of cane sugar as a source of fluoride ion
Non-cariogenic sugar composition comprising 2 to 10 ppm fluoride, and preferably 50 to 400 mg/100 g each of calcium ion and phosphate (calculated as P) and 5 to 50 mg/100 g magnesium. The...
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5180602 |
Method and apparatus for controlled molding of chocolate shell goods and the like
The specification discloses an apparatus for making confectionary or other shell goods by the method of filling a mold with a desired media and then inverting the mold to drain the media from the...
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5173296 |
Compositions containing psyllium
The present invention relates to marzipan-like compositions comprising psyllium fiber and almond paste, and the use of these compositions as laxatives and/or for cholesterol reduction benefits. The...
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5171599 |
Low water activity refrigerated cookie dough
A refrigerated cookie dough composition is disclosed which has low water activity and also includes edible bits containing coloring agents such as Brach's® candy coated chocolates to form a...
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5167981 |
Method of continuously producing hard-candy masses
A method of continuously producing hard-candy masses from an aqueous solution of starting ingredients by boiling and condensing the solution, subjecting it to a vacuum, condensing it further and...
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5165951 |
Gasified candy, and process and apparatus for its manufacture
The process is characterized in that the mass of candy has a humidity in the range between 0.1 and 5.5% and a viscosity in the range between 5,000 and 50,000 c.p.s., preferably between 14,000 and...
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5160760 |
Heat-resistant chocolate and a method for producing it
There is disclosed a heat-resistant chocolate which is formed by dispersing and mixing a water-in-oil emulsion and a chocolate base material, wherein an oil phase and a water phase in which a...
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5160546 |
Lactitol trihydrate crystal, crystalline mixture solid containing it and process for preparing them
The present invention is to solve a variety of problems relative to conventional lactitol crystals and relates to a trihydrate crystal of lactitol having a molecular formula C 12 H 24 O 11 .3H 2 ...
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5158800 |
Non-sticky, fat-containing confection
A non-sticky, fat-containing confection which has a smooth texture and which is quick setting, comprising sugar, fat and gellan gum.
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5158789 |
Melt cocrystallized sorbitol/xylitol compositions
Melt cocrystallized sorbitol/xylitol offers improved processing properties relative to blends of crystalline sorbitol and crystalline xylitol. Also disclosed are ingestible compositions, such as...
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5156867 |
Method and apparatus for operating a conching device
In a conching device (1) at least one rotor (2, or 3, respectively) is driven by an electric motor (9). The driving motor (9) is controlled by means of a motor control unit (8). To establish the...
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5156878 |
Method for processing chocolate mass
Chocolate is ground in order to obtain a very small average particle size. A determined viscosity is necessary for further processing. In order to keep as small as possible the fraction with...
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5156868 |
Method and apparatus for operating a conching device
Method and apparatus for operating a conching device with a trough (1) in which at least one rotor, driven by at least one electric motor (9), is arranged. This rotor is fitted with refining tools...
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5149560 |
Heat-resistant chocolate and method of making same
This invention concerns a heat-resistant or thermally robust chocolate and method for making same. The inventive method provides a means of adding moisture to chocolate through use of lipid...
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5147676 |
Blends of non-lauric coating fats and liquid, trans-hardened high stability oils with high Rancimat Induction Period values and coatings and food products obtained therefrom
Blends of mid-fractions and olein fractions of the wet-fractionation of hardened soybean oil and optionally hardened palm oil olein and/or hardened cottonseed oil containing fat mixtures show...
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5139795 |
Melt crystallized xylitol
Melt crystallized xylitol possesses an agglomerated crystalline structure under a scanning electron microscope; an increased surface area relative to aqueous crystallized xylitol, of at least about...
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5132128 |
Reduced calorie dessert topping
A reduced calorie, low acid (pH greater than 4.6) dessert topping having a water activity of less than 0.84 and comprising a blend of carrageenan gum, (with gelling and viscosity control) powdered...
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5126160 |
Aqueous foaming compostion and method for homogenizingly incorporating water into lipophilic materials
A lipophilic mass is liquefied or ground to a powder and there is incorporated therein by blending a foam of fine air or gas bubbles in water, then it is allowed to cool and degas. The foam is...
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5110612 |
Hydroxypropyl starch hydrolyzate product
A hydrolyzate product of hydroxypropylated starch comprising greater than about 15% by weight DP 2-6 hydrolyzate polymers and characterized by a DE value of from about 20 to about 45 is disclosed...
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5108769 |
Structured fat emulsion in confectionery coating
A coating is prepared from a composition of fat, selected polyols, and emulsifier. The coating cooled in the normal enrobing process provides a coated product in which the coating resists the onset...
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5098730 |
Dietetic sweetening composition
A reduced calorie, noncarcinogenic sweetener of xylitol and a reduced calorie bulking agent in a weight ratio of about 4 to about 0.05 based on the dry weight thereof. The sweetener enables the...
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5096492 |
Dispersed systems and method of manufacture
Oleaginous substances such as vegetable oil, baby oil, olive oil, margarine, lanolin, cocoa butter and the like have their affinity for water altered by mixing the oleaginous substance with sugar...
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5095106 |
Olgiosaccharide inhibition of Streptococcus pyogenes adhesion
A method of, and oral composition for, inhibiting adherence of Streptococcus pyogenes to pharyngeal and oral mucosa cells by treating these cells with an oligosaccharide having at least one fucose...
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5087464 |
Method for producing multi-layered confectionery
The present invention is directed to a method for producing multi-layered confectionery comprising aligning the confectionery on a conveyor system in rows oriented at right angles to the transport...
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5084298 |
Savory flavored nonsweet compositions using nonsweet carbohydrate bulking agents
The present invention pertains to a savory flavored nonsweet snack composition comprising a nonsweet carbohydrate bulking agent and a savory flavoring agent. The present invention also pertains to...
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5080923 |
Process of refining saccharide crystals during food processing
In an improved process for producing food products, such as confections, including milk and dark chocolate, a crystalline saccharide such as sucrose, and a fat such as cocoa butter, are blended...
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5079022 |
Mold displacement method for fixed surface type forming machine
The present invention provides a travel sequence for molds in a chocolate forming plant of the fixed surface type wherein the width of the travel front or number of molds fed is changed for...
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5073389 |
Mineral supplemented candy product containing multiple discrete regions
A mineral supplemented candy product having improved mineral bioavailability properties and which comprises a matrix of sugar-free confectionary ingredients having distributed therein multiple...
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5066510 |
Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
A reduced calorie fat which contains combined MLM and MML triglycerides, combined LLM and LML triglycerides, LLL triglycerides, MMM triglycerides and other triglycerides; wherein M is a C 6 to C...
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5064659 |
Reactive sugars for protection against cyanide adulteration
Cyanide reactive reducing sugars, such as xylose, ribose, arabinose, glyceraldehyde and erythrose, are added to a food, drug or other oral composition to detoxify cyanide. The cyanide reacive...
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5063080 |
Sugar-free crust chocolates
The present invention relates to a composition for preparing sugar-free crust chocolates which composition comprises a polyol, water or a water-alcohol mixture, and a gelatinizing agent or...
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5061496 |
Stabilized chlorodeoxysugar sweetening agents in liquid medium and methods for preparing same
The present invention pertains to a stabilized chlorodeoxysugar sweetening agent composition in liquid medium which comprises a chlorodeoxysugar derivative and a non-aqueous stabilizing solvent...
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5059428 |
Synergistic sweetening compositions containing polydextrose and a chlorodeoxysurgar and methods for preparing same
The present invention pertains to synergistic sweetening compositions which comprise Polydextrose and a chlorodeoxysugar derivative. The synergistic sweetening compositions may be used in a wide...
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5059441 |
Method for making molded products
A porous polymer plastic material and apparatus containing same useful for making molds, and particularly molds for casting confectionery, pharmaceutical and cosmetic products, and process for...
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5051265 |
Preparation of crude chocolate powder and products therefrom
To produce a powder for milk chocolate having a high percentage content of free fats, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a residue are separated by...
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5051271 |
Starch-derived, food-grade, insoluble bulking agent
A method for preparing a food grade, insoluble bulking agent from starch is disclosed. The method involves a retrogradation process followed by enzymatic hydrolysis to form a modified starch...
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