Abstract: A raw material for a gummy composition, and a gummy candy composed of the gummy composition, contain pyroglutamic acid, preferably in an amount of 0.08 mass % to 1.5 mass %. By adding pyroglutamic acid, the gummy candy has an improved melt-in-the-mouth feeling, while also being non-adhesive and soft, and having improved flavor release during chewing.

Abstract: Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.

Abstract: The present invention relates to a packaging assembly and a method of packaging differently sized products, such as fresh meat cuts. The packaging assembly can include at least one thermoform packaging machine having at least two forming stations. The thermoform packaging machine can also include a control unit configured for providing, during operation and in a manner that is automatically adaptable in response to the supplied products, formats with a first or a second number of troughs for placing the respective products thereinto.

Abstract: A sputtering target assembly, including a cylindrical backing tube, a magnet assembly disposed within the backing tube, and a conduit disposed within the backing tube and adapted for transporting coolant. The conduit includes at least one first opening positioned for providing the coolant in a substantially circumferential direction from the conduit toward an inner surface of the backing tube into a gap volume between a front side of the magnet assembly and the inner surface of the backing tube.

Abstract: An automatic frozen food product vending machine includes a frozen food product dispensing station for dispensing at least one frozen food product, a container dispenser for storing multiple frozen food product containers and configured to automatically dispense one frozen food product container at a time, a first movable platform for supporting a dispensed frozen food product container, a topping dispensing station for dispensing at least one topping, a second movable platform for supporting the dispensed frozen food product container, a user input device configured to receive a user selection of a desired frozen food product, a user selection of a desired amount of frozen food product, and a user selection of a desired topping, and processing electronics configured to automate operation of the vending machine after the user selections are made.

Abstract: The invention provides multi-textured animal treats and methods for making the multi-textured animal treats. In a general aspect, the multi-textured animal treat includes one or more soft component comprising a mechanical joint that is wrapped around a hard component fixedly attached to the mechanical joint on the soft component. The soft component can include a mechanical joint alone or a combination of edible adhesives and a mechanical joint for providing an additional attachment mechanism to the hard component.

Abstract: A sputtering target assembly, including a cylindrical backing tube, a magnet assembly disposed within the backing tube, and a conduit disposed within the backing tube and adapted for transporting coolant. The conduit includes at least one first opening positioned for providing the coolant in a substantially circumferential direction from the conduit toward an inner surface of the backing tube into a gap volume between a front side of the magnet assembly and the inner surface of the backing tube.

Abstract: A pelletizing extrusion die comprising a die body contains a plurality of extrusion holes. Each of the extrusion holes is defined by a defining surface of the die body wherein at least a portion of the defining surface has a low-friction coating deposited thereon. A method for applying the low-friction coating to the defining surface wherein the applying step occurs at a temperature equal to less than about 520° C.

Abstract: A process for ready to eat confectionery snack included a fruit chewy casing with center filling. The filling can be jam-like, sugar paste-like, other substance like. The product shapes can have a variety of shapes or not limited to create and various color for recreational use.

Abstract: A deep-sea fish oil capsule includes contents and glue. The contents include following parts by weight of raw materials: Deep-sea fish oil 160 parts by weights to 200 parts by weights; Fish Squalene 70 parts by weights to 90 parts by weights; Soybean lecithin 10 parts by weights to 15 parts by weights; Ginkgo extracts 7 parts by weights to 12 parts by weights; Vitamin E 1 part by weights to 3 parts by weights; and Beeswax 15 parts by weights to 30 parts by weights. The glue includes following parts by weights of raw materials: Gelatin 80 parts by weights to 120 parts by weights; Water 80 parts by weights to 120 parts by weights; Glycerin 30 parts by weights to 50 parts by weights; and Brown Iron Oxide 1 part by weights to 3 parts by weights.

Abstract: The invention provides, in one aspect, a method of making a confectionery packet or sachet formed with an edible film and enclosing a center composition. The packet or sachet can be designed to be placed in the mouth, where the film dissolves and the center composition is released. In preferred embodiments, the center composition comprises a sugar alcohol, such as xylitol, that creates a cooling sensation. Many other flavors and/or colors or sensates can also be used in the center composition, and some embodiments include breath-freshening, anti-bacterial, nutriceutical, or pharmaceutical compositions in the center composition. The invention also comprises the edible packets or sachets, especially those composed of film with a desired retained water level suitable for producing a self-sealing film and/or an edible film packet that is stable at room temperature for at least six to twelve months.

Abstract: The present invention relates to an edible composition, a method for making the same and edible items comprising the composition. The edible items can be used to produce yet more intricate edible products.

Abstract: A multi-region confection includes a first and a second confectionery material. The body portion of the multi-region confection includes an extruded first confectionery material, and a plurality of capillaries is disposed in the extruded body portion. The plurality of capillaries includes the second confectionery material. The second confectionery material includes about 47 to about 95 weight percent of a sugar alcohol, about 1 to about 15 weight percent water, and about 0.1 to about 1.5 weight percent of a slow-set pectin; wherein all weight percent values are based on the total weight of the second confectionery material. A method of making the multi-region confection is also described.

Abstract: The present invention is a method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is frozen to provide rigidity about the skin of the tuber, while leaving a portion of the flesh unfrozen. A portion of the flesh of the tuber is removed either prior to or after cooking. The desired added food material is inserted through a hole in the skin and into the void where flesh of the tuber was removed. The tuber may then be completely frozen for later preparation and consumption.

Abstract: An edible pet chew has a member of meat based material chewy sheet. The “meat based material” chewy sheet imitates the durability and strength property of known rawhide sheet and simultaneously has inherent attraction to dogs with meat in its formula. A first aspect of present invention is that, the edible pet chew has a SINGLE chewy sheet of meat based material. A second aspect of present invention is that, the edible pet chew has a meat based material chewy sheet member and additionally an edible material member being wrapped therein. A third aspect of present invention is that, the edible pet chew has an edible material member and additionally a meat based material chewy sheet member being wrapped therein. A forth aspect of present invention provides a method for making the edible pet chew with the essential member of meat based material chewy sheet.

Abstract: A method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is then frozen to provide rigidity about the skin of the tuber, while leaving a portion of the flesh unfrozen. The skin of the tuber is pierced, preferably at an end of the tuber, forming a hole in the skin. The flesh of the tuber is accessed through the hole of in skin, and the flesh of the tuber is disturbed or disrupted. The desired added food material is inserted through the hole in the skin and into the disrupted flesh of the tuber. The tuber may then be completely frozen for later preparation and consumption.

Abstract: A food product is provided. Methods of making a food product are provided.

Abstract: In a holding mold part for drupes, particularly for holding olives for their treatment, such as pickling, pitting, filling, and the like, which can be put together, in centered manner, from an upper part and a lower part, and between which parts multiple cavity sections that complement one another for holding the olives are situated in the mold part, at least the cavity sections in the upper part are configured by a flexible end as part of a clamped film insert, to compensate for different natural lengths of the raw olives to be treated. Furthermore, a method simultaneously treats multiple olives, from their raw state to the filled end product, and a device for this purpose has multiple work stations, wherein the holding mold part can be used not only in the method but also in the device.

Abstract: Pet chew products and methods of manufacturing such products are disclosed. Some pet chew products may comprise puffed pieces of dry animal tissue, such as bully stick, or puffed pieces of hardened cheese, such as hardened yak cheese made for pet consumption. Some pet chew products may comprise hardened cheese, dry animal tissue such as a bully stick, and a sugar protein bond joining the hardened cheese and the dry animal tissue.

Abstract: A reversible baking pan 10 and method of using. The reversible baking pan 10 may have a first platform member 20 and a cup member 40. The first platform member 20 may have one or more openings 30. The cup members 40 may be located at the openings 30 and may comprise a wall 50 and a second platform member 60. The second platform member 60 may have an aperture 70 therethrough. In one orientation, the reversible baking pan 10 may be used to prepare confections including muffins and cupcakes; in another orientation, the reversible baking pan 10 may be used to prepare confections including cupcake cones and pudding cones. The reversible baking pan 10 may further be used to display the confections.

Abstract: The present invention relates to a confectionery composition comprising an at least partially convoluted or rolled sheet of a confectionery material having at least one capillary disposed therein, wherein the composition has a longitudinal axis which extends along the convolutions or axis of rolling and the at least one capillary runs parallel, perpendicular or at an inclined angle relative to the longitudinal axis of the product. The present invention also relates to a method of production of the same.

Abstract: A method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is then frozen to provide rigidity about the skin of the tuber, while leaving a portion of the flesh unfrozen. The skin of the tuber is pierced, preferably at an end of the tuber, forming a hole in the skin. The flesh of the tuber is accessed through the hole of in skin, and the flesh of the tuber is disturbed or disrupted. The desired added food material is inserted through the hole in the skin and into the disrupted flesh of the tuber. The tuber may then be completely frozen for later preparation and consumption.

Abstract: The present invention relates to a consumable product comprising an extruded body portion, the body portion being formed with a plurality of capillaries disposed therein, wherein the capillaries have a non-uniform cross section along their length. The present invention also provides a method of producing the same.

Abstract: A food product for carrying and delivery nutraceutical or pharmaceutical or both is provided. The food product may be an edible wafer-based outer layer and an inner layer of an edible filling comprising the nutraceutical or pharmaceutical or both.

Abstract: The invention relates to a confectionery product comprising an extruded body portion, the body portion having a plurality of capillaries disposed therein, one or more of the capillaries being at least partially filled with a fill material which is a different material from that of the extruded body portion, the fill material and optionally the body portion comprising various active and/or reactive components. Some embodiments are designed to provide sequential release profiles. The invention also relates to a process for the manufacture of the same.

Abstract: A method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and including meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product from two or more pieces comprising at least one heater in or downstream of a station where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces has at least one component or portion heatable by induction heating. A heatable component, preferably a ferromagnetic component provided in the vicinity of a confectionery product, is used for partially heating the confectionery product, preferably by induction heating.

Abstract: Provided are treats having an outer portion and an inner portion which contains a filing. The filling may include ground or diced meat and further includes additional ingredients for health benefits or palatability. The treats are highly palatable to pets and therefore very well-suited to delivery of health ingredients.

Abstract: An edible pet chew that is made of rehydrated hide about an inner fill via a positioning sheath.

Abstract: The present invention describes novel processes for manufacturing a complex confection comprising a first confection that has an edible hollow shell and a separately-formed second confection that is also edible and rests within the first confection. Novel products and processes are described.

Abstract: Disclosed is a candy wherein loss of a soft component contained therein is minimized, allowing the benefits of the soft component to be enjoyed, and a feeling of roughness in the mouth is reduced. Also disclosed is a method for manufacturing said candy. The disclosed candy (10) is provided with: a first region (20) containing a dispersion comprising a liquid dispersoid and an oil-based dispersion medium; and a second region (30) that at least partially encloses the first region (20) and comprises a hard candy composition that has been hardened. The disclosed method for manufacturing the candy comprises a procedure wherein the dispersion, which comprises the liquid dispersoid and the oil-based dispersion medium, is positioned in a melted hard candy composition and then said melted composition is hardened.

Abstract: The present invention relates to a confectionery composition which is able to provide a new and improved flavour and texture experience for a consumer. The confectionery composition has interconnected pores therein which contain a fill material.

Abstract: The disclosure provides a method for producing a confectionery product comprising forming a chocolate shell in a mould cavity; depositing a cake component into the chocolate shell; and forming a chocolate layer over the cake component so as to enclose the cake component. A confectionery product obtainable from the above method is also provided.

Abstract: The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.

Abstract: An apparatus and method for the manufacture of a chocolate piece or tablet having a core or cavity passing through the thickness of the piece or tablet which comprises a mould (10) comprising a surrounding wall (11) and base (12), a central aperture having a predetermined cross-sectional shape passing through the base, and a former (14) having a cross-sectional shape conforming to that of the central aperture adapted to reciprocate through the central aperture between a retracted position where its upper surface is level with the base (12) of the mould to an advanced position where its upper surface lies at any level from above the base of the mould to the top of the mould.

Abstract: A center-filled confection has a center comprising a center composition and a shell surrounding a liquid center. The said center includes a bulk sweetener and a fat having a slip melting point of 10 to 18° C. The said shell comprises a shell composition including less than or equal to 20 weight percent total fat based on the total weight of the shell composition.

Abstract: A confectionery composition is provided which comprises a chocolate shell and a continuous filling. The chocolate shell comprises convoluted chocolate sheet. Also provided is a confectionery composition comprising a tubular shell defining a tubular cavity therein, and a filling located in the cavity. Again, the shell comprises a convoluted chocolate sheet. Methods of making confectionery compositions comprising a convoluted chocolate sheet and a filling are also described.

Abstract: The present invention relates to a confectionery product comprising a first extruded portion and a second extruded portion, wherein each portion has a plurality of capillaries disposed therein, and the capillaries of the first and second portions are: a) discontinuous; and/or b) continuous and oriented in more than one direction. The present invention also relates to a process for making the same.

Abstract: An edible pet chew that is made of rehydrated hide about an inner fill via a positioning shealth.

Abstract: An edible receptacle suitable for containing a frozen confection is provided, the receptacle comprising at least 50 wt % of pieces of soft baked material of from 1 to 20 mm in size. A process for preparing the edible receptacle is also provided, comprising: dosing the required amount of pieces of soft baked material having a size of from 1 to 20 mm into a support mould, compacting the pieces to form an agglomerate, and inserting a shaping tool into the agglomerate in the support mould to form the agglomerate into a receptacle of the desired shape. A composite frozen confection product comprising the edible receptacle and a frozen confection is also provided.

Abstract: Pet food products and methods of manufacture are provided, the pet food product comprising a helical body having a first material formed to include an outer surface, and a second material having a striping portion deposited on the outer surface of the first material and positioned to lie along a length of the first material, the pet food product optionally having a stuffing portion positioned within a cavity in the first material. Illustratively, the second material has a composition that provides lubrication during an extrusion process to manufacture the food product.

Abstract: A method for producing an edible product in the form of an elongated sausage having first and second ends. The methodology involves: removing an inner core from the elongated sausage such that, after the inner core is removed therefrom, the sausage defines a blind bore extending along a major length of the sausage, with the blind bore having one end opening to an exterior of the elongated sausage. The process further involves: inserting a specialty filling into the open end of the blind bore until the specialty filling substantially fills the length of the blind bore and such that the filled meat sausage offers multistaged flavor along the length thereof and then, closing the open end of the blind bore with a lengthwise portion of the inner core removed from the sausage or from an inner core of a previously cored sausage.

Abstract: Disclosed is a frozen aqueous-based ice confectionary product including a center of water ice with a fruit content of 60 to 95 wt.-% and having a degree of overrun of 20 to 80% and an outer shell and top coating of water ice with a fruit content of 60 to 95 wt.-%.

Abstract: An edible sideliner comprises a sheet of bakeable edible substrate formed into a continuous loop, the bakeable edible substrate having sufficient integrity to be freestanding when formed into a continuous loop so as to receive a bakeable substance within an area bounded by the continuous loop, the bakeable edible substrate being suitable to be baked onto a bakeable substance received within the area bounded by the continuous loop that is baked together with the bakeable edible substrate to formed a baked substance, wherein the bakeable edible substrate forms a baked-on sidewall of the baked substance after the bakeable substance is baked together with the bakeable edible substrate. The sideline may be an interlocking sideline form from a flat sheet of edible substrate.

Abstract: A celery cultivar, designated ADS-19, is disclosed. The invention relates to the seeds of celery cultivar ADS-19, to the plants of celery cultivar ADS-19 and to methods for producing a celery plant by crossing the cultivar ADS-19 with itself or another celery cultivar. The invention further relates to methods for producing a celery plant containing in its genetic material one or more transgenes and to the transgenic celery plants and plant parts produced by those methods. This invention also relates to celery cultivars or breeding cultivars and plant parts derived from celery cultivar ADS-19, to methods for producing other celery cultivars, lines or plant parts derived from celery cultivar ADS-19 and to the celery plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid celery seeds, plants, and plant parts produced by crossing cultivar ADS-19 with another celery cultivar.

Abstract: A celery cultivar, designated ADS-15, is disclosed. The invention relates to the seeds of celery cultivar ADS-15, to the plants of celery cultivar ADS-15 and to methods for producing a celery plant by crossing the cultivar ADS-15 with itself or another celery cultivar. The invention further relates to methods for producing a celery plant containing in its genetic material one or more transgenes and to the transgenic celery plants and plant parts produced by those methods. This invention also relates to celery cultivars or breeding cultivars and plant parts derived from celery cultivar ADS-15, to methods for producing other celery cultivars, lines or plant parts derived from celery cultivar ADS-15 and to the celery plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid celery seeds, plants, and plant parts produced by crossing cultivar ADS-15 with another celery cultivar.

Abstract: Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavouring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in the fat blend; (ii) S2U triglycerides in an amount of between 10 and 50% by weight based on the weight of the fat blend, wherein S is a saturated fatty acid residue having 12-24 carbon atoms and U is an unsaturated fatty acid residue having 12-24 carbon atoms; and (iii) H2M+M2H triglycerides in an amount of less than 5% by weight based on the weight of the fat blend, wherein H is a saturated fatty acid residue having at least 16 carbon atoms and M is a saturated fatty acid residue having 8 to 14 carbon atoms; and wherein the fat blend has a content of trans fatty acid residues of less than 3% by weight based on total fatty acid residues in the fat blend, a content of di

Abstract: A process for making a frozen confectionery product by providing a mold with closed and opened ends in a refrigerated environment, filling the mold with a liquid mix to form a shell, removing non-solidified liquid mix from the mold, pressure-filling the shell in the mold with a frozen confection, inserting a stick in the frozen confection, removing the product from the mold and packing the resulting product. In such process, inclusions may be homogeneously distributed in the liquid mix or in the frozen confection or can be accumulated on the top of the frozen confection after filling the mold. The resulting product, a molded ice confectionery stick bar, is also an embodiment of the invention.

Abstract: The present invention relates to an apparatus for making a food product (2), said product having a solid outer shell (3) with top (4), bottom (5) and side (6) walls, and optionally an inner core (7) filled with liquid, semi-solid and/or solid filling, characterized in that said apparatus comprises: (i) a support frame (8) holding at least one matrix (9) that goes through said support frame (8) and has opposed openings, (ii) two punches (11a, 11b) disposed respectively each side of said matrix (9) and facing said openings, said punches having a cross section that corresponds to the cross section of said openings, and being movable along a common axis that corresponds to the longitudinal axis of said matrix, said matrix and said pair of punches defining respectively the side and the end walls of a mould (12), (iii) filling means for filling the mould (12), with a predetermined quantity of food product in a liquid or semi-solid form, (iv) actuating means for moving said punches (11a, 11b) and exerting a longitud

Abstract: The present invention concerns an apparatus and a method for producing ice confection comprising mold cavities arranged on lamellae disposed in an endless belt along which are arranged process means for the production of the ice confection by conveying the lamellae between the process means, wherein the apparatus comprises an uneven number of lamellae and the process means are arranged along the belt in such a way, that the ice confection production process may be completed by two full circulations of one lamella on the belt. Due to the uneven number of lamellae a specific lamella will change stop position for each circulation. Hereby, a number of advantages are obtained through an optimal utilization of the lower lamella sequence, such that the shortest possible apparatus is obtained.

Abstract: A food product is prepared by mixing at least one egg and cheese with other ingredients, such as bell pepper, chili pepper, onion, mushroom, and meat, to form an omelet mixture. The omelet mixture is cooked to produce an omelet that preferably is formed into a generally semicircular shape. The formed omelet then is frozen. A round piece of pita pocket bread is prepared and baked using a conventional recipe. Then the baked pita pocket bread is cut in half diametrically and opened. The frozen omelet is inserted into the into the opened pita pocket bread and the combination is frozen. Freezing the omelet prior to insertion into the unfrozen opened pita pocket bread facilitates that insertion.