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7618666 |
Edible candy confection with improved shelf-life and method of making thereof
An edible candy confection and a method of making the confection is disclosed. The method includes the steps of freezing fresh fruit, coating the frozen fruit with sugar solids sufficient to reach...
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7608436 |
Process for producing saccharide oligomers
A process for preparing saccharide oligomers uses an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and has a solids concentration of at least...
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7455873 |
Method for processing an aerated confectionery foam rope
A method and system for processing at least one rope of aerated confectionery foam. The method includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is...
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7452558 |
Three-layered centerfilled gum product with candy shell
A three-phase center-filled gum or bubble gum candy lollipop product. An extruded gum or bubble gum material has a semi-liquid center-fill material added to it in a batch forming mechanism...
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7438939 |
Multi-flavored dessert cakes
Multi-flavored dessert cakes and new combinations of flavors for dessert cakes are disclosed. In preferred embodiments, the invention provides multi-flavored cakes that each combine a number of...
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7435439 |
Edible temporary tattoos
An ink-based image is releasably printed onto a substrate for transferring to the skin. Flavoring is incorporated with the ink-based image, yielding a selected scent and taste. Unlike generally...
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7419695 |
Soy protein blend for soft confectionary food bars
The present invention provides a soy protein containing composition for use in formulating confectionary food bars. In particular, the soy protein containing composition is formed of two types of...
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7410664 |
Chocolate products and ingredients and methods for producing novel oil-in-water suspensions having reduced water activity levels
The invention provides novel means and methods for manipulating cocoa and milk ingredients, for example, to produce edible oil-in-water suspensions and drying the suspensions to reduce the moisture...
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7407683 |
Method of preparing a confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
The invention provides a method of making confectionery bar comprising a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The...
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7387429 |
Method and apparatus for simultaneously producing confectioneries of different kinds
A method and an apparatus serve for controlling a system for simultaneously producing a plurality of different product kinds of confectioneries in a plurality of product lines. The method includes...
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7344742 |
Lollipop manufacture
Apparatus ( 1 ) and process for the manufacture of lollipops in which lollipops ( 3 ) are transferred from a substantially horizontal condition in a hopper ( 4 ), to a substantially vertical...
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7332189 |
Process and apparatus for forming a wave chip product
Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in...
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7300679 |
Crunch providing chewing gum additive and method of making
A crunchy chewing gum product having a crunch similar to that provided by incorporating granulated sugar into a sugar-based gum product is prepared by introducing, into the interior of a gum...
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7264835 |
Food product and method of preparation
Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded...
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7232584 |
Method of chocolate coating soft confectionery centers
The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature...
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7229657 |
Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same
A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a...
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7223428 |
Method of embossing chocolate products
Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices.
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7214396 |
Confectionery product containing functional ingredients and method of making and using
The invention relates to a confectionery product that includes at least one functional ingredient that has a casing and a filling enclosed within the casing. The filling includes at least one...
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7211283 |
Encased food products with contrasting components
A food product that includes a casing of a gelatin-free, water-based, set hydrocolloid gel that forms an enclosure, and at least one solid, liquid, soft or particulate center enclosed by the...
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7208185 |
Confectionery product having an enhanced cooling effect and method of making
The invention relates to a novel confectionery product comprising a casing of a protective confectionery material and a filling enclosed within the casing, wherein the casing is configured to...
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7198812 |
Method for preparation of a confectionery product
The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and...
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7186435 |
Milk chocolate containing water
A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder...
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7141259 |
Ultrasonically activated continuous slitter apparatus and method
An apparatus ( 30 ) and method for ultrasonically energized slitting of a slab of confectionary material wherein a slitting tool ( 33 a ) incorporates a plurality of slitting knives ( 37 a ) spaced...
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7141255 |
Food formulations
Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors.
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7108886 |
Sugar-free hard coatings prepared from liquid mixtures of erythritol and sorbitol
The present invention discloses a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture from sorbitol and erythritol. Coating with liquid mixtures of sorbitol and...
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7108885 |
Liquid maltitol composition, process for its manufacture and its uses
A liquid maltitol composition, characterized in that the composition has, the contents being expressed by weight relative to the dry matter content of the composition: a content of 94 to 98 % of...
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7081265 |
Ice cream maker
A dual bowl ice cream maker and method for selectively driving one or two mixing bowls, each mixing bowl in a separate mixing compartment, without requiring manipulation of either mixing bowl.
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7063858 |
Sweet with a rough texture intended for the treatment of halitosis
The invention relates to a sweet of boiled sugar type exhibiting a rough texture intended for the treatment of halitosis as well as process for making the same and a method for treating halitosis...
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7029714 |
Cold formed food bars containing fragile baked inclusions
Relatively large (for example: ¼ inch × ¼ inch), fragile particles of a baked cookie product are a significant ingredient in a cold formed food bar product. The food bar product, which in...
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7026008 |
Stable sugar-based hard candy having high index of whiteness
A stable hard-boiled candy prepared with sucrose, hydrogenated starch hydrolysate (HSH) and optionally 42 DE corn syrup. It is a preferred embodiment of the invention that the candy be produced...
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7022364 |
Sugar-free hard coatings prepared from liquid mixtures of erythritol and sorbitol
The present invention discloses a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture from sorbitol and erythritol. Coating with liquid mixtures of sorbitol and...
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7018670 |
Method and apparatus for producing particles of a foodstuff
An apparatus for and a method of producing particles of a foodstuff is provided. A liquid form of a sterilized or pasteurized foodstuff is deposited in the form of a film or a strip on a surface of...
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7018667 |
Meltable form of sucralose
The present invention provides a meltable sucralose and acesulfame-k sweetener. This sweetener may be incorporated in a wide variety of reduced calorie food products such as cooked and hard...
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7008660 |
Frozen dessert with very high protein and very low calorie content, and method for preparing the same
Frozen dessert with very high protein and very low calorie content, having a protein content ranging between 8 and 15%, a carbohydrate content ranging between 6 and 14% and a lipid content ranging...
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6982098 |
Nutritional weight loss agent and method
The present invention relates to an agent that suppresses appetite and provides quick energy. According to at least one aspect of the present invention, a lollipop is provided that suppresses...
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6953598 |
Dairy-based candy production utilizing plate and frame assembly
An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition...
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6942886 |
Soft candies for ice cream and method of making
A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first...
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6932995 |
Method for producing bulk confectionery
The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa.
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6919306 |
Method of skin care
The present invention provides a method for skin care by orally administering a skin care agent comprising an ingestible carrier and natural-type N-acetylglucosamine obtainable by hydrolysis of...
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6899911 |
Ethyl 4-(thioacetoxy)butyrate as a flavoring agent and methods for preparing and using same
This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango....
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6890582 |
Aerated and grained sugar-free boiled sweet
A process for manufacturing aerated and grained sugar-free boiled sweets comprises the steps consisting of boiling a syrup comprising, relative to the dry mater content, at least 60% by weight of a...
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6887503 |
Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product
Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form...
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6875460 |
Co-crystallized polyols and hydrogenated maltodextrin
The invention is directed to a co-crystallized product and a method of making the product. The product comprises a polyol and a hydrogenated maltodextrin that have been co-crystallized together....
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6869614 |
Chewing gum containing calcium
A gum, lollipop and lozenge having at least two separate components, with at least one of such components containing amounts of herbal, medicinal and/or mineral elements or combinations thereof.
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6849289 |
Effervescent caramel product
An effervescent caramel product having an aerated texture and producing effervescence in contact with saliva in mouth comprising a caramel having a water activity of from about 0.2 to 0.5 blended...
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6849286 |
Method for producing a tablet made of isomaltulose, isomalt or isomalt variants
The present invention relates to a method of producing an improved compressed product, wherein agglomeration of the ingredients is induced. This invention also relates to a compressed product...
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6841186 |
Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity and products made thereby
A heat-resistant chocolate or chocolate-like composition is prepared by mixing a polyol, such as sorbitol or glycerine, with a flowable chocolate or chocolate-like composition through an increased...
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6833475 |
Heptanonic acid and furanone compounds and compositions
A natural inexpensive acyclic monoterpene ketone (dihydrotagetone) of formula (4), isolated from the oil of Tagetes sp., was smoothly oxidized with meta-periodate/potassium permanganate into...
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6824808 |
Chewy candy analogue, method of making, and composite ice confections containing same
A chewy candy analogue that is compatible with ice confectionery products, particularly in terms of the process, storage and consumption conditions of ice confectionery products, is manufactured to...
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6818238 |
Coated ice confection
An ice confection having an ice confection core and a fat-based outer coating layer wherein the fat in the coating is predominantly a soft type palm mid fraction. The use of the soft type palm mid...
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