Matches 1 - 50 out of 244 1 2 3 4 5 >


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US20140348981 FOOD PRODUCTS WITH YOGURT WHEY  
A food product comprising a neutralized yogurt whey.
US20120183673 No Evaporation Process to Produce Gum Based Fruit Snacks  
The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture...
US20150024114 DECORATION, DECORATIVE BASE AND METHOD FOR MAKING SAME  
The present invention provides a decoration formed from a mixture of a decorative base and a colour additive, the decorative base comprising a quantity of a thickening/hardening compound, pure...
US20110130472 PROTEOSE PEPTONE FRACTION  
The present invention generally relates to compositions comprising the proteose peptone fraction (PPf). In particular, the present invention relates to a method for the production of an extract...
US20120071567 FRUIT FLAVORED COCOA BUTTER BASED CONFECTION  
A fruit flavored confection made of a fruit based anhydrous component, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the fruit based component...
US20150064338 CHOCOLATE WITH MILK FAT FRACTIONS  
The present invention is directed to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30%. It was found that adding a milk fat fraction...
US20140356517 SNACK FOOD  
The invention provides a freeze-dried dulce de leche pieces. The invention further provides a snack food or confection including freeze dried fruit and dulce de leche wherein the dulce de leche is...
US20140255559 Confection Piece Shape  
A confection is provided having a single arcuate ridge extending substantially the entire length of the piece. Due to this unique feature, either alone or in combination with one or more other...
US20110189376 SUGAR FREE ISOMALT CONFECTIONERY AND METHODS OF MAKING SAME  
Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.
US20120237662 METHOD OF MAKING A REDUCED FAT CHOCOLATE CONFECTIONERY PRODUCT  
A method for creating a reduced fat confectionery product is disclosed. The method includes providing a mixture of a chocolate compatible fat and a sweetener, thereafter refining the mixture to...
US20130071454 BREATH FRESHENING CONFECTIONERY PRODUCTS AND METHODS OF MAKING AND USING SAME  
A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface...
US20150044333 BREATH FRESHENING CONFECTIONERY PRODUCTS AND METHODS OF MAKING AND USING SAME  
A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface...
US20130017311 FLUORESCENT CANDIES  
A unique fluorescent candy product that glows under a black light (ultraviolet light) comprises riboflavin, granulated sugar; and corn syrup. Riboflavin, also known as vitamin B2, is a non-toxic...
US20140121274 ACIDIC SOLID ORAL COMPOSITIONS WITHOUT EROSIVE POTENTIAL IN SALIVA AND METHOD FOR DETERMINING EROSIVE POTENTIAL IN SALIVA  
Acidic oral compositions having calcium contents and effective pH-values in the area indicated by grey-tone in FIG. 2 are non-erosive in saliva and capable of stimulating saliva production, even...
US20130136841 NON-TEMPER, TEXTURE PROVIDING FAT COMPOSITIONS  
The present invention relates to a non-temper, texture providing fat composition comprising 10-65% by weight of one or more vegetable oils having a slip melting point of no more than 25° C. and...
US20110008488 Confectionery Product  
The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a...
US20120141635 CONFECTIONERY PRODUCT  
A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second...
US20130052300 FAT REPLACERS AND FILLING MATERIALS  
The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are...
US20150056361 OIL OR FAT COMPOSITION AND CHOCOLATE  
A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt...
US20110008502 PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN  
The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of...
US20130078193 Sweetener Compositions, Methods of Making Same and Consumables Containing Same  
In one embodiment, the invention is to a sweetener composition comprising at least one sweetener and a pregelatinized starch, in particular to novel sweetener compositions that have a prolonged...
US20070202243 Organoleptically Improved, In Particular, Storage Stable Hard Candy  
The present invention relates to hard candies having improved storage characteristics as well an improved sensory profile and method for their manufacture.
US20140023773 PALM-BASED FRACTIONATED OIL AND FAT, OIL AND FAT COMPOSITION AND FOOD PRODUCT CONTAINING THE SAME  
An oil and fat composition is provided having superior operability and processability, in terms of a liquefying phenomenon of sugar, tackiness and texture of fried doughnuts, filling condition and...
US20130236597 Food And Beverage Products Containing 1,3-Propanediol And Methods Of Suppressing Bitterness And Enhancing Sweetness In Food And Beverage Products Using 1,3-Propanediol  
Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to...
US20050260328 Confectionery made from herbal mixtures  
Confectionery made from herbal mixtures, comprising an extract from a mixture of several herbs, or a mixture of a corresponding number of extracts of at least one herb, with additionally an...
US20140302220 EMULSION STABILISATION  
The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a...
US20130059030 SWEETNER COMPOSITIONS WITH REDUCED BITTER OFF TASTE AND METHODS OF PREPARING  
This disclosure pertains to a sweetener composition having reduced bitter off taste. Also disclosed are methods of making a sweetener composition of the present invention and food products using...
US20140010924 REMELTABLE HARD CANDY WITH IMPROVED FILLING  
A filled sugar candy made with a hard sugar candy outer shell encasing a liquid center filling is disclosed. The hard sugar candy outer shell consists essentially of sugar materials with a low...
US20130251858 COMPOSITION  
The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of...
US20120308687 PROCESS FOR CO-CRYSTALLIZING SUCROSE AND A NATURAL SWEETENER AND THE PRODUCT THEREOF  
The invention relates to a preparation process of a co-crystal made of sugar and a natural sweetener and, eventually, another aggregate and with said product. The process is further related with...
US20140087050 CHIA SEED COMPOSITION  
A composition of matter is disclosed and formed from a stable, defatted whole grain flour derived from Salvia hispanica L. whole ground seed using a suitable solvent that is free of cyanogenic...
US20130344193 EUTECTIC MIXTURES OF ESTERIFIED PROPOXYLATED GLYCEROLS WITH DIGESTIBLE FATS  
Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products...
US20130136840 HIGH PURITY GENTIOOLIGOSACCHARIDES OBTAINED THEREFROM AND USES THEREOF  
The present invention relates to methods for preparing high purity gentiooligosaccharides, high purity gentiooligosaccharides obtained therefrom, and uses thereof. The methods of the present...
US20130337146 BAKED CONFECTIONERY  
The purpose of the present invention is to provide baked fatty or oily confectionery being crispy to the core but giving no burning feel, and a method for producing the same. The baked...
US20070202242 SYSTEM FOR MANUFACTURING EDIBLE GREETING CARDS  
In an embodiment, a user provides a customized greeting via an input device. The input device is in communication with a controller. In response to the customized greeting, the controller causes a...
US20150189899 SOLID MAPLE SYRUP COMPOSITIONS  
The present invention relates to a maple syrup product having a low water content. The maple syrup product retains the physical and palatable properties of untreated maple syrup while having a...
US20150126617 SOLID AGAVE SYRUP COMPOSITIONS  
The present invention relates to a agave syrup product having a low water content. The agave syrup product retains the physical and palatable properties of untreated agave syrup while having a...
US20150056357 Fat Composition  
A fat composition comprises: greater than 70% by weight palmitic acid present in glycerides; andfrom 2 to 25% by weight P2O triglycerides, wherein P is palmitic acid and O is oleic acid; wherein...
US20140213664 PROCESSES, PRODUCTS AND METHODOLOGIES FOR MAKING AND USING NOVEL BIOADVANTAGED SWEETENERS  
Bioadvantaged Sweeteners leverage chemical synergies of combining select ratios of certain formulations of lactose and glucose with, for example, purified phlorizin for unexpectedly better results...
US20130171316 STEVIA-BASED IMPROVED SWEETENING COMPOSITION AND EDIBLE PRODUCTS MADE THEREWITH  
The present invention is directed to a composition for sweetening an edible product, comprising at least a rebaudioside, characterized in that it further comprises gymnemic acid.
US20080175962 Cat Treat  
A pet treat having a sugar-based edible portion including a palatant material and a support portion. Incorporation of starch provides a hard-candy texture for the edible portion. The pet treat may...
US20120141654 TASTE MODIFIED HARD CONFECTIONERY COMPOSITIONS CONTAINING FUNCTIONAL INGREDIENTS  
The present invention provides improved confectionery compositions which have a substantial reduction in the unpleasant organoleptic sensations associated with the release of functional...
US20070231456 Combination candy pop and flavored dip  
A candy food product comprises a candy pop having a confectionery product formed and supported at a top of a holder, and a container for storing a candy syrup. The container further comprises a...
US20140308403 PLANT POWDER-CONTAINING WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME  
The present invention provides a white chocolate-impregnated food that is a porous food into which a white chocolate that contains a plant powder is impregnated. A median diameter of the plant...
US20140120234 CHIA SEED COMPOSITION  
A composition of matter includes a shelf-stable, partially defatted supercritical CO2 fluid solvent extracted whole grain flour derived from Salvia hispanica L. whole ground seed and that is free...
US20110027413 Novel Sweetener ISO-Mogroside V  
Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the...
US20120034309 HONEY PRODUCT HAVING A LOW WATER CONTENT  
The present application relates to a honey product having a low water content. The honey product retains the physical and palatable properties of untreated honey while having a prolonged...
US20080233247 Assemblable swinging lollypop  
An assemblable swinging lollypop, which comprises one or more replaceable edible pieces with diverse sizes, shapes, colors and flavors, provided with holes such that they are easily assemblable to...
US20080199571 No Evaporation Process to Produce Gum Based Fruit Snacks  
The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture...
US20060019022 Surface-modified hard caramels with improved storage life  
The invention relates to hard caramels whose surface is modified by surface active agents and/or hydrophobic substances, characterized by improved storage life. In another aspect of the invention,...

Matches 1 - 50 out of 244 1 2 3 4 5 >