Abstract: A non-sticky, free-flowing product comprises a candied or infused, internally-moist, solid comestible having a surface coating comprising as main ingredient a dry starch derivative selected from starch phosphate esters, hydroxyalkyl starches phosphate esters and mixtures thereof. Typically, the candied or infused, internally-moist solid comestible is selected from candied or infused ginger pieces, whole fruit or fruit pieces. The product may be used as a food ingredient, for instance in bakery products, cereal products, ice cream and dairy products.

Abstract: The present invention is directed to formulations premix utilized in pellet structured frozen dessert type product. The pelletized frozen dessert product is manufactured by introducing the premix into a body of a cryogen such that the premix is frozen rapidly. The invention elevates the melting temperature as well as the fusing temperature of the pellets such that the storage and serving temperatures of the pellets are similar to the bulk products. The invention utilizes the basic ingredients and names and flavors of bulk type frozen desserts. The pellet produced utilizing the pre-mix is stable at normal retail and home freezer situations. The formulation and manufacture of the pelletized dessert product is substantially different from bulk frozen desserts. The result is a product that maintains the desired individuality of the pellets while maintaining structure, such that fusing is inhibited at the storage and serving temperature.

Abstract: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.

Abstract: The present invention provides a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25° C. The composition may also include a coating region which surrounds the gum region.

Abstract: Tomato products obtained from tomato juice or tomato passata having the following composition in percentage by weight: dry residue 5.5-20%, water 94.5-80%, 100% being the sum of the two components, wherein the amount of water-insoluble and water-soluble solids in the dry residue ranges in percentage by weight: Water-insoluble solids from 18% to 70% Water-soluble solids from 82% to 30%, the sum of the two components being 100% of the dry residue.

Abstract: The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature in the range of about 70° C. to 80° C. and readjusting the water activity to about the value of the original baked dough material, hot moulding the crumbs or crumb mixture to a snack carrier of any desired shape, filling the snack carrier with a sweet, savory or any other filling, and packaging the obtained shaped bread snack and to the shaped bread snacks obtainable by this process.

Abstract: Particulate compositions comprising 10-90% wt of a matrix material and 10-90% wt of triglycerides of fatty acids, wherein of said triglycerides the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55% wt based on the total amount of triglycerides, wherein the compositions are preferably low in triglycerides of transunsaturated fatty acids, for use as for example a creamer and/or whitener. The invention also relates to a process for preparing such particulates and food products containing such creamer.

Abstract: A protein-free soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the protein-free soluble foaming particles are heated and an external pressure exceeding atmospheric pressure is applied to the protein-free soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the foaming composition.

Abstract: The present invention relates to a pocket bread and its manufacturing method for mass production and more particularly, to a manufacturing method of the pocket bread for mass production comprising a kneading process of ingredients in an appropriate ratio, a first fermentation process of the kneaded dough, a molding process of the dough to form a pocket shape, a second fermentation process of the pocket-shape dough, and a baking process in an oven, wherein a sheet of dough is folded in half in the molding process to place the sheet of dough at the bottom and top of the molding frame in the molding process; the sheet of dough is continuously cut on either side of the molding frame with a cutting knife to provide a pocket-shape dough having the molding frame therebetween; and the obtained pocket-shape dough is fermented in a concave pen having a depth of 10-25 mm to form the desired pocket shape dough in the second fermentation process.

Abstract: A food condiment slice, method of using, composition and method for making, and methods for manufacturing are described. The food condiment slices are used with sandwiches, other food products, and beverages. The food condiment slices may have different structures such as face-fused, side-fused, face-fused-side-fused, woven, and chopped. The food condiment slices are formed from condiments such as catsup, ketchup, mustard, mayonnaise, barbecue sauce, steak sauce, jellies, jam, preserves, butter, margarine, marinades, creamers, and syrups. More than one food condiment can be integrated into a single food condiment slice. The food condiment slices eliminate the need and inconvenience of using and carrying spreadable, squeezable, and pourable food condiments. Also included are beverage condiment slices or discs such as coffee or tea dairy and non-dairy creamers.