Abstract: Processes and methods for producing dried fruit which has been treated with sulphur dioxide. Such processes and methods are particularly adapted for producing golden raisins which have relatively low concentrations of sulphur dioxide. To produce golden raisins, fresh sultana grapes are subjected to sulphur dioxide fumigation before undergoing a series of washing and rinsing steps which may include a cold water bath, a hot lye bath, and cold water sprays before being placed into drying tunnels. After drying, golden raisins may be undergo an additional treatment of sulphur dioxide.

Abstract: Processes and methods for producing dried fruit which has been treated with sulphur dioxide. Such processes and methods are particularly adapted for producing golden raisins which have relatively low concentrations of sulphur dioxide. To produce golden raisins, fresh sultana grapes are subjected to sulphur dioxide fumigation before undergoing a series of washing and rinsing steps which may include a cold water bath, a hot lye bath, and cold water sprays before being placed into drying tunnels. After drying, golden raisins may be undergo an additional treatment of sulphur dioxide.

Abstract: A frosted cereal product includes a cereal base and a frosting on the cereal base. The frosting is a composition containing a sugar, in an amount of at most 90% by weight (dry matter of the frosting), and a raw starch, in an amount of at least 10% by weight (dry matter of the frosting); the weight ratio between the cereal base and the frosting lies between 1:0.05 and 1:2; and the frosting consists of 1 to 5 layers.

Abstract: A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans a gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the food products and recycling excess coating material.

Abstract: A sweetener particle includes a solid core, a first solid layer on the solid core, and a second solid layer on the first solid layer, the second solid layer defining an outermost surface of the particle. The solid core includes a first edible carbohydrate, the first solid layer includes a non-carbohydrate sweetener and optionally a second edible carbohydrate, and the second solid layer includes a sweet carbohydrate but no non-carbohydrate sweetener. The particles may be made by a) applying to a particulate core material including a first edible carbohydrate a solution of a non-carbohydrate sweetener and optionally a second edible carbohydrate in a solvent, and removing the solvent to form a first solid layer on the core material; and b) applying to the product of a) a solution of a sweet carbohydrate in a solvent and removing the solvent to form a second solid layer on the first solid layer.

Abstract: A method and a machine for continuous coating of cores of products, in particular confectionery products, in which a hollow drum rotating about an axis of its own carries, stably connected inside it, a body wound axially in a helix or a spiral, with which it delimits a plurality of treatment chambers, each adapted to house a mass of cores to be treated; in at least part of the chambers, the mass of cores is sprayed with a coating material during rotation of the drum in a first direction of rotation about its axis, and impinged upon by a flow of process air during rotation of the drum in a second direction of rotation opposite to the first direction of rotation, before feeding the coated cores into an adjacent chamber causing the drum to perform a complete rotation in one of the two directions of rotation.

Abstract: A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided.

Abstract: Methods of processing four-legged animals are described. The methods comprise contacting a carcass of an animal, after exsanguination, with a microbiocidal solution, and/or contacting at least one raw meat product and/or at least one processed meat product derived from the carcass with a microbiocidal solution. Each microbiocidal solution is, independently, comprised of: water having a bromine residual derived from (a) (i) at least one bromine source, (ii) at least one alkali metal base, and/or at least one alkaline earth metal base, and (iii) at least one halogen stabilizer; (b) (i) at least one alkali metal bromide, and/or at least one alkaline earth metal bromide, and (ii) at least one alkali metal hypohalite and/or at least one alkaline earth metal hypohalite; or (c) a mixture or combination of one or more of (a) and/or (b); the bromine residual in each (a), (b), and (c) sufficient to provide microbiocidal activity.

Abstract: Sugarless coated products comprising a product coating, wherein the product coating comprises rice starch, at least one sugar alcohol and a panning additive, as well as methods and use thereof.

Abstract: Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen.

Abstract: The disclosure relates to a method of fortifying a processed cereal piece with external fiber comprising: providing said processed cereal piece; using coating means, accritively coating said processed cereal piece with between 5.0% and about 50% w/w of the coated cereal piece with said fiber, wherein the step of coating comprise adding said processed cereal pieces into a coating means; separately adding fiber and an adhesive liquid to said coating means; and accritively increasing fiber content on the surface of the processed cereal piece in the coating means, wherein 30 grams of the coated processed cereal piece have less than or equal to 100 calories and shows substantially no clouding in 250 ml. cold water after 10 seconds.

Abstract: A ruminant feed composition having a granulated core of L-lysine sulfate having a granular size of about 0.3 mm to about 3.0 mm, and two or more layers of a coating material surrounding the core, the coating material including a vegetable oil that is at least partially hydrogenated, and a modifying agent present in an amount of from about 0.5 wt % to about 10 wt % of a final product weight, the modifying agent containing at least one of stearic acid, oleic acid, lecithin, and palm oil. The coating material has a melting temperature in a range of from about 50° C. to about 80° C. The weight % ratio of core material to coating material is from 50:50 to 90:10. The composition exhibits a rumen bypass rate of at least 50% and an intestinal digestibility rate of at least 70%.

Abstract: A method for spraying a food product is disclosed herein. The method includes the step of disposing a first sprayer along an axis defining, at least in part, a path of movement for a food product. The method also includes the step of disposing a second sprayer along the axis axially and radially spaced from the first sprayer. The method also includes the step of directly communicating with the first and second sprayers disposed along the axis with a cavity operable to receive edible ink such that the first and second sprayers concurrently spray the edible ink to the axis.

Abstract: A ruminant feed composition having a granulated core of L-lysine sulfate having a granular size of about 0.3 mm to about 3.0 mm, and two or more layers of a coating material surrounding the core, the coating material including a vegetable oil that is at least partially hydrogenated. The coating material has a melting temperature in a range of from about 50° C. to about 80° C. The weight % ratio of core material to coating material is from 50:50 to 90:10. The composition exhibits a rumen bypass rate of at least 50% and an intestinal digestibility rate of at least 70%.

Abstract: A food product and method including a portion of cheese configured in an individual, elongated multi-dimensional shape. A batter and bread coating is uniformly encasing the portion of cheese. The coating is composed of a plurality of ingredients suitable for heating without a cheese blowout and comprising a range of 40% to 62.5%, by weight, of the food product. The multi-dimensional shape may define a scoop along the longitudinal length of the portion of cheese.

Abstract: A ruminant feed composition, having a granulated core having at least one active substance and at least one layer of a coating material surrounding the core, the coating material comprising one or more linear, saturated aliphatic monocarboxylic acids in an amount of at least 60 wt % of the total weight of the coating material.

Abstract: Tumble breading assemblies, systems, and methods for applying breading material to food are described herein. In accordance with one embodiment of the present disclosure, a rotary tumbling breading assembly for applying a breading material to a food generally includes a first rotary tumbler having a first channel for accepting the food and breading material and for rotating the food with the breading material, a second rotary tumbler offset beneath the first tumbler and having a second channel arranged to accept the food and the breading material from the first channel of the first rotary tumbler.

Abstract: A method and a machine for continuous coating of cores of products, in particular confectionery products, in which a hollow drum rotating about an axis of its own carries, stably connected inside it, a body wound axially in a helix or a spiral, with which it delimits a plurality of treatment chambers, each adapted to house a mass of cores to be treated; in at least part of the chambers, the mass of cores is sprayed with a coating material during rotation of the drum in a first direction of rotation about its axis, and impinged upon by a flow of process air during rotation of the drum in a second direction of rotation opposite to the first direction of rotation, before feeding the coated cores into an adjacent chamber causing the drum to perform a complete rotation in one of the two directions of rotation.

Abstract: Disclosed herein is a method for manufacturing a spaghetti food packaged in a retort pouch, comprising: (a) boiling dry spaghetti noodles in hot water; (b) cooling and dehydrating the boiled spaghetti noodles; (c) spraying oil over the dehydrated spaghetti noodles; (d) packing the oiled spaghetti noodles in a retort pouch; and (e) subjecting the packed spaghetti noodles to multiple retort sterilization under predetermined temperature, time and pressure conditions. The spaghetti noodle product can be stored at room temperature for 12 months or longer without germ growth therein and can be instantly cooked al dente only by microwaving rather than by boiling in water.

Abstract: Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.

Abstract: The present invention relates to sugarless coated products comprising a product core and a product coating, wherein the product coating comprises rice starch, at least one sugar alcohol and a panning additive, as well as methods and uses thereof.

Abstract: A ruminant feed composition, having a granulated core having at least one active substance and at least one layer of a coating material surrounding the core, the coating material comprising a vegetable oil and a modifying agent. Modifying agents include stearic acid, oleic acid, lecithin, and palm oil. Also disclosed are methods for making a ruminant feed composition.

Abstract: A microwavable fried food product is prepared that possesses the crispiness of a restaurant-quality or conventional oven-cooked fried food product without employing special packaging during the microwaving process. This is achieved through use of a process whereby the fried food product, such as an egg roll, is fried for a first time after having been coated in a batter comprising at least modified food starch. Following the first frying step, a coating comprised of at least modified food starch is applied to the food product and then fried for a second time after the food product absorbs the coating. The resultant fried food product, when microwaved, possesses the texture of the fried food after having been heated in a conventional oven. She fried food product is prepared in a microwave oven and retains the texture and crispiness of a fried food prepared in a conventional oven.

Abstract: Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen.

Abstract: A process of coating an animal feed to obtain a coated animal feed product is provided. The process includes the step of applying a first coating to the animal feed, wherein the first coating comprises at least 20% by weight of sugar selected from the group consisting of monosaccharide, disaccharide, and any combination thereof in any proportion. The process also includes the step of applying a second coating to the animal feed, wherein the second coating comprises at least 20% by weight of phospholipid.

Abstract: A novel process of hard coating, for creating a hard, crunchy coating on the surface of a product in less than two hours, includes a plurality of cycles each including: applying a coating syrup containing at least one polyol obtained by hydrogenation of disaccharides, and the coating syrup having 60%-90% solids content by weight and preferably 70%-85% by weight; drying by using air with a temperature of 40° C.-70° C., for a time of at least 1 minute and of not more than 5 minutes; the number of cycles being such that a degree of enlargement of greater than 25%, preferentially greater than 30% and more preferentially greater than 32% is obtained. One variant of the process according to the invention consists in adding, after applying the syrup, an amount of polyol powder of very high purity. The invention is also directed towards the coated products obtained by using the process.

Abstract: A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., soybean oil or canola oil and a minimum or minor amount (e.g., by weight about 3-10%, advantageously about 3-7%, more advantageously about 3-6% or about 3-5% or less than about 6% or less than about 8%) of conserved trans monoglyceride and/or diglyceride, advantageously a monoglyceride or a mono- and diglyceride that is mostly monoglyceride, based on a highly unsaturated ‘oil, such as a highly unsaturated vegetable oil, e.g.

Abstract: Methods and apparatus for processing seafood, poultry, and other animal products combines UV-treated water, antimicrobial ice, antimicrobial dip in ozonated water, spray washing apparatus, and individual unit packaging to reduce microbial flora on animal food products and promote extended shelf life.

Abstract: A system and process for coating pieces or cores of confectionery material, such as chewing gum, with a sugar-based coating or a sugarless-based coating. The solid content of the sugar or sugarless material in the syrup solution is increased, thus reducing the water content and allowing the successive coating layers to be dried more quickly. The syrup solution is maintained at an elevated temperature in order to prevent the syrup solids from precipitating or crystallizing out of solution.

Abstract: A ruminant feed composition, having a granulated core having at least one active substance and at least one layer of a coating material surrounding the core.

Abstract: The present invention is a dispensing machine (10) to enhance the visual appeal of prepared foods. The dispensing machine includes one or more temperature controlled storage containers (36) that stores sauces, syrups, or other flowable foods and includes one or more dispensing nozzles (44) for dispensing the same. The dispensing nozzles (44) couple to a movable nozzle assembly (202). Additionally included is a controller (100) that controls the temperature and dispensing of the sauces, syrups, and other flowable foods. The dispensing machine further includes a temperature selection panel (18), a flow rate selection panel (14), and a pattern selection panel (16). Additionally included is a spinning assembly (206) that spins the food serving piece (22). Further included is a centering assembly (204) that centers the food piece (22). And further included is a data port (102) that allows additional access to the controller (100) and the stored patterns (106).

Abstract: Confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, as well as processes for obtaining the products and various applications thereof.

Abstract: Casein based puffed products, their preparation and their use in food products. These casein based puffed product include a matrix made of extruded and expanded casein salt and additional nutritional elements which are dispersed throughout the matrix mass. They can be used for providing or delivering additional nutritional elements within the food products, for example as inclusions in food products such as dry food products like cereal flakes or bars, chocolate or confectionery, or wet food products such as ice-creams, milk based desserts or chilled dairy products like yogurts, curds or fresh cheese. A process for their preparation and food products comprising the casein based puffed product are also disclosed.

Abstract: The invention relates to a process for soft white milk-based coating of hard, soft, chewy or chocolate centres for the production of confectionery products characterised in that the coating mixture is a mixture comprising milk or milk derivative, a syrup of one or more carbohydrates selected from the group consisting of glucose, fructose-glucose and sorbitol and in that the said mixture is held at between 50 and 64° C. for a time of less than approximately 40 minutes. The invention also relates to a coating for hard, soft and chewy sweets containing at least 200 of milk or milk derivative.

Abstract: Improved coatings and methods for manufacturing coated confectionary or chewing gum products are provided. Polyol coatings can be formed while polyols are in a molten state. Trehalose can also be used to form coatings on a confection or chewing gum by applying the trehalose while in a molten state.

Abstract: A process for dry coating a food particle having a size in the range from about 0.5 mm to about 20.0 mm is disclosed. The resulting coated food particle has a moisture level that is substantially the same as the moisture level of the uncoated food particle. A process for encapsulating a frozen liquid particle having a size in the range from 5 micrometers to 5 millimeters with a liquid coating material is also disclosed. Also disclosed are coated food particles and encapsulate frozen liquid particles made by one of the processes of the invention.

Abstract: An apparatus and method of preparing solid flakes of fats and emulsifiers having a Solid Content index or a Solids Fat Index which is below the Agglomeration Boundary is provided utilizing a generally flat, cold plate to solidify the fat or emulsifier and a method which allows the application of a coating to the flake to assist in avoiding loss of flake separation and to maintain pourability of the flaked product.

Abstract: A continuous coating process 30 for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34? in which heated air 52 is circulated and a coating solution 50 is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Abstract: The present invention is directed to film coating systems for use on oral dosage forms such as compressed tablets and orally-ingestible substrates which have improved pearlescent qualities. The film coating systems can be applied either directly to a substrate or after the substrate has been coated with a subcoat. In preferred aspects, the pearlescent film coating is prepared as a dry powder mixture containing a cellulosic polymer, a detackifier, a gloss enhancer, and a pearlescent pigment. Film coating compositions containing an aqueous suspension of the powder mixtures, methods of applying the coatings to substrates and the coated substrates are also disclosed.

Abstract: The invention relates to a process for the hard panning of chewable cores in a pan or drum wherein a syrup of a crystallizable sugar or polyol is intermittently sprayed over a bed of the cores and the cores are dried between sprayings with a flow of air. The speed and efficiency of the panning process is increased by controlling the drying of the cores between sprayings by controlling parameters of the drying air in such a way as to intentionally leave a substantial residual moisture in the drying coating layer at the start of a subsequent spraying phase. The chewable products are preferably xylitol coated chewing gums.

Abstract: For basting a substance is sucked into the cylinder and expelled from the cylinder, a removable injecting element is connected with the cylinder and has a front part having an outlet opening, at least the front part of the injecting element connected with the cylinder is inserted into an object and the substance is injected from the cylinder through the injecting element and through an opening in the front part of the injecting element into an interior of the object, and alternatingly the injecting element can be disconnected and removed from the cylinder, and the substance can be expelled from the cylinder through an outlet opening which is wider than the opening in the front part of the injecting element, directly onto an exterior of the object.

Abstract: A bottom antireflective coating layer is made from the compositions of organic photosensitive materials that contain isoflavone chromophore by photolithography utilizing a deep ultraviolet light source for producing a submicro-level, large-scale integrated chip. A copolymer containing an isoflavone chromophore is used as a bottom antireflective coating layer for fabricating a 64-megabit or gigabit DRAM. The antireflective coating layer enables not only the suppression of reflections of light that occur under the substrate layer but also the removal of standing waves. Consequently, a high-resolution sub-micron of a 100˜200 nm integrated circuit is able to be stably formed. Therefore, it is possible to increase the production of semiconductors.

Abstract: A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is dried on the pieces of material, and a plurality of thin layers are formed on each of the cores or small pieces of material. A series of rotating drums can be provided to provide the requisite number or thickness of coating layers. In an alternate embodiment, initial coatings of material can be provided on the cores by a batch-type process before the materials are introduced into the continuous coating drums. The formulas for the coating solution can also be adjusted at different stages of the coating process in order to provide a more consistent and uniform coating.

Abstract: In order to provide a food product which has all the ingredients necessary for cooking, breadcrumbs are applied to a food fillet such as fish, oil being subsequently applied to the food portion after which the product is frozen. Preferably oil is applied at a first temperature in a first step and at a higher temperature in a second step. As a result, it is possible to produce a frozen food product comprising a food portion coated with a coating comprising oil/fat and particulate coating material, the weight ratio of oil/fat to particulate coating material being greater than 2:1, and the food product having greater than 10% by weight of oil/fat. Substantially all of the particulate coating material is coated with oil/fat.

Abstract: A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughout the coating process. A liquid coating material is sprayed onto the free-flowing pieces to cause coating material to adhere and the temperature at the surfaces of the frozen food pieces to rise. The surfaces of frozen food pieces are then recooled with a cryogen. The spraying and recooling steps are repeated until a thorough, even coating is built up on the discrete pieces of free-flowing food.

Abstract: A coated confectionery having a crispy starch based center with a thin continuous rigid outer, coating is disclosed. The integrity of the thin continuous rigid outer coating is maintained even after prolonged storage. Also disclosed is a method for preparing such coated confectionery.

Abstract: A chocolate coating having a marbled appearance, a confectionary product provided with a chocolate coating having a marbled appearance, and methods for preparing the same. The chocolate coating may be water or chocolate based.

Abstract: A coating syrup is made using an emulsion of an emulsifier and either an oil-based flavoring agent, a food acid or both. The emulsion may be used to coat comestibles, such as pellets of chewing gum. The emulsion helps to retain volatile flavors that may otherwise flash off during the coating operation.

Abstract: A method for improving the softness of raisins in which the raisins are placed inside of a sealed, heated vessel with an excess of glycerin and allowed to stand for approximately sixteen hours. The method comprises the steps of increasing the moisture content of a quantity of raisins is increased to yield a quantity of hydrated raisins; applying a coat of glycerin to the hydrated raisins to yield a quantity of coated raisins; forming a six foot high column of the coated raisins inside of a heated vessel with an excess of glycerin; keeping the coated raisins inside the heated vessel for approximately sixteen hours; and periodically mixing the coated raisins with the excess glycerin during the sixteen hour period.

Abstract: A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughout the coating process. A liquid coating material is sprayed onto the free-flowing pieces to cause coating material to adhere and the temperature at the surfaces of the frozen food pieces to rise. The surfaces of frozen food pieces are then recooled with a cryogen. The spraying and recooling steps are repeated until a thorough, even coating is built up on the discrete pieces of free-flowing food.