Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

Abstract: A system and method for applying a reduced sugar coating to a food product is provided using a natural whitening system. The methods include preparing a foam and then maintaining that foam through a spray nozzle to coat a food product with a spray-applied foam that mimics the appearance of a high sucrose frosting or icing.

Abstract: The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

Abstract: The prevent invention relates to a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose. The invention also relates to a method for the production thereof, the use of the fondant as icing, coating or filling for baked goods and baked goods that are completely or partially coated with the fondant according to the invention.

Abstract: The invention relates to low density ready-to-spread frosting compositions and related methods. “Icing” and ‘frosting’ are terms conventionally used to identify spreadable, semi-solid confectionery products that are applied as toppings to sweeten and decorate baked goods such as cakes, breads, cookies, and the like. Generally, icings and frostings can be categorized into several basic types depending in part on whether a particular product contains fat (generally shortening) or not, and whether or not the product is aerated.

Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:carboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.

Abstract: A method and system for making a low-water activity filling, such as crème type fillings, is provided. The fillings advantageously can be used with rotary sandwiching machines without the need for a cooling tunnel downstream of the scraped-surface heat exchanger in the production line. The fillings produced herein comprise a fat component and sugar source, and the fat in the filling has the desired crystalinity. The process and system described herein unexpectedly achieve both a desired nucleation and crystallization rate and crystal structure, as well as the resulting increased filling firmness, in the fillings produced therewith.

Abstract: The invention relates to a method for preparing a shelf-stable liquid enteral composition for providing nutrition, either as a supplement, or as a complete nutrition, comprising a high amount of micellar casein, comprising dissolving a dry blend of micellar casein and digestible carbohydrate.

Abstract: The embodied invention is a mixture that is used for direct application on a food surface for the purpose of decoration. The mixture is a complete ‘ready to apply’, desirable tasting paint mixture which saves the consumer time, effort, and messiness, and also allows the consumer to apply colors on top of each other without color bleed. The formulation includes FDA approved food colors, emulsifiers, preservatives, and a pH additive. It also allows the decorator ease in combining colors to custom specifications. The ease of application is designed for all settings of food decoration, both for professional and household use. The formulation is also unique by using a white pigment suspension to provide a full spectrum of ready to use, vibrant colors.

Abstract: The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: 20-45 wt. % water; 4-40 wt. % oil; 3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; 0-30 wt. % of other edible ingredients; wherein the emulsion contains at least 80% of the saccharides by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.

Abstract: The invention relates to low density ready-to-spread frosting compositions and related methods.

Abstract: The invention relates to low density ready-to-spread frosting compositions and related methods.

Abstract: Stable thickener formulations and nutritional compositions having the stable thickener formulations are provided. In a general embodiment, the present disclosure provides a stable thickener formulation comprising from about 0.015% to about 0.05% by weight of carrageenan and from about 1.2% to about 4.0% by weight of starch. The stable thickener formulation can be used in nutritional compositions used to treat a variety of physiological conditions.

Abstract: The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt % of vegetable protein, optionally homogenize the vegetable protein solution, heat vegetable protein solution at a temperature of from 100 to 155° C. for 0.1 seconds to 60 minutes. The present invention is also directed to a glazing agent obtainable by the method and to a glazing agent comprising a solution of 5 to 15 wt % of vegetable protein with a viscosity of 35 mPa·s or lower. Furthermore the present invention is directed to the use of a vegetable protein solution as a glazing agent for baked goods.

Abstract: A rapidly dissolving comestible solid is disclosed that includes a fondant formed from a super saturated solution having a bulk sweetener, a hydrocolloid, a texturizing agent, and water. Other ingredients may also be added, and in embodiments in which the solid is provided as a breath freshener, flavoring agents, cooling agents and/or other ingredients useful in conventional breath freshening products may be used. A method for making the comestible solid is also disclosed.

Abstract: A process for preparing an aerated chocolate which comprises incorporating a solvent component into a gas by bubbling the gas through a reservoir containing the solvent to give a gas phase, and injecting the gas phase into tempered liquid chocolate.

Abstract: The present invention describes an aqueous foam that includes water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent shelf-stable foamed food product that contains this aqueous foam. The indulgent shelf-stable foamed food products of the invention have an improved foamed and modular product texture.

Abstract: Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

Abstract: Compositions comprised of water, at least one sweetening agent and at least one food grade emulsifier/foaming agent are useful for forming frosted sweet coatings on consumable articles. The inclusion of a food grade emulsifier/foaming agent in such a composition helps to render the dried coating obtained therefrom more opaque in appearance, even though the sucrose content may be relatively low.

Abstract: A soft candy is provided, which is less sticky to teeth, and has a light and rich eating texture and a sufficient chewability. A production method for the soft candy is also provided. The soft candy is produced by stretching a candy dough (12) containing 0.2 to 5 wt % of pullulan and 0.2 to 2 wt % of gelatin by an arm (10) of a pulling machine (3), and folding the stretched candy dough (12) by a rotary force of an arm (11) with an intermediate portion of the stretched candy dough (12) held by the arm (11). The stretching and folding step is repeatedly performed, whereby the candy dough (12) is impregnated with gas bubbles to reduce the specific gravity of the candy dough (12) to not greater than 1.2.

Abstract: The invention includes a process for preparing an aerated food product employing a refined chocolate crumb blend and an aeration agent. The methods also include a process for refining chocolate liquor and cocoa powder into a refined crumb blend, and the use this refined crumb blend in producing novel and advantageous food products and ingredients. One advantageous product of the invention is an aerated, chocolate meringue-type product made with chocolate liquor and containing cocoa butter or fat.

Abstract: Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.

Abstract: A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.

Abstract: An apparatus for depositing a confectionery mass comprising at least one discharge passageway extending to at least one elongate discharge outlet, wherein at least one discharge passageway diverges in a direction towards the discharge outlet, and a machine for producing a confectionery product having at least one such apparatus for depositing. In a method of producing a confectionery product, the confectionery mass is deposited as at least one strip having a width in the range of 5 to 500 mm and/or thickness in the range of 0.5 to 100 mm.

Abstract: Disclosed is a gelatin-free soft caramel including a soft caramel base mass that contains at least one polysaccharide hydrocolloid as texturing agent, a crystalline sweetener phase formed by isomaltulose, and a noncrystalline sweetener phase, wherein the caramel is gelatin-free. It can be made by providing a noncrystalline sweetener phase by dissolving at least one soluble sweetener in water, adding polysaccharide hydrocolloid, fat component, emulsifier and a part of the total amount of the isomaltulose to the noncrystalline sweetener phase, steam heating the mixture to a temperature of at least 100° C., adding the remaining isomaltulose to the heated mixture while stirring, incorporating air into the mixture and cooling.

Abstract: A rippled wafer (90) formed of a convoluted wafer ribbon (80), the rippled wafer (90) having an average of at least 12 turns/cm2, wherein a turn is a change in direction of the wafer ribbon (80) of at least 45°, and a confectionery product comprising such a wafer. Also a confectionery product comprising a rippled wafer (90) formed of a convoluted wafer ribbon (80), wherein the turns are substantially uniformly distributed across the cross section of the rippled wafer, where a turn is a change in direction of the wafer ribbon of at least 45°, and a confectionery product comprising a three-dimensional rippled wafer (90) formed in a single step.

Abstract: A sugar free fondant and method of preparing same includes combining gelatin and water to form a solid gel and combining predetermined amounts of Isomalt, Maltitol, salt, and water to form a syrup which is then heated. The syrup and gel are mixed and cooled to form an intermediate portion A. Cornstarch and confectionary Xylitol are combined to form Intermediate portion B. Intermediate portion A is liquefied through heating and then mixed with intermediate portion B to form sugar free fondant.

Abstract: The present invention provides stable whippable or prewhipped food products comprising exudate gums in combination with proteins and optionally comprising cellulosic hydrocolloids; triglycerides; sweetener/bulking agents and water. The whippable liquid product is free of fat-based emulsifiers. The product is stable through processing and freeze/thaw and when whipped the resulting product can be used as icing, topping and filling in a dessert. The prewhipped product further comprises non-hydrogenated fat based emulsifiers but is free of other fat based emulsifiers. This product can be stored frozen and when thawed, can be directly applied as icing, topping and filling.

Abstract: A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.

Abstract: The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20° C. G? value of at least about 4,000 pascals, and a 80° C. G? of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.

Abstract: A dried confectionery meringue formed from a meringue mixture having a pre-drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at least one monosaccharide.

Abstract: An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.

Abstract: Provided are methods and compositions for low fat toppings containing fiber and having properties mimicking a higher fat composition. The method comprises preparing the composition such that the fiber is hydrated thereby providing desirable able mouth-feel and organoleptic properties.

Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.

Abstract: Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.

Abstract: The present invention provides a substantially protein-free whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics. The product comprises triglyceride fat, one or more sugars, an emulsifier component, a starch component comprising one or more NOSA starches and one or more hydrophilic starches, and optionally an acid component. This product can be stored frozen or at ambient temperatures for extended periods of time and can also be whipped and displayed at ambient temperatures.

Abstract: The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.

Abstract: A barrier composition for use in foodstuffs comprises from 1% to 40% by weight of a starch having a degree of polymerisation of no more than 90 and from 40% to 90% by weight of a plasticizer, preferably glycerol, for the starch, the ratio of starch content to plasticizer content by weight being no more than 1:1.5. The composition may include up to 40% by weight of a bulking agent, preferably fructose. A foodstuff incorporating the barrier is disclosed as is a method of making it.

Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals, pharmaceuticals, pet food, or animal feed.

Abstract: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ?10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50.3 of 3.5 to 18 ?m.

Abstract: The present invention resides in an edible aerated water-in-oil emulsion comprising a fat phase; an emulsifier; and an aqueous phase, methods of making such emulsions and confectionery compositions comprising the same. In certain embodiments the emulsion comprises entrapped gas (for example in the fat phase); the fat phase comprises more than one fat (for example one of the fats being cocoa butter); the emulsifier having an HLB <8; and/or the emulsion additionally comprising a powdered component.

Abstract: This invention concerns a fat continuous phase confectionery material which is highly aerated and the method for producing it. The material has a very low density below 0.2 g/cm3 and at least equal to 0.1 g/cm3 with an improved soft texture and sensory properties. In the process, nitrogen or equivalent gas is incorporated into the confectionery material at an elevated pressure, the confectionery material deposited at a reduced pressure and then further expanded by reducing the pressure still further as the confectionery material cools.

Abstract: An aerated food product comprising at least 0.05 wt %, and preferably at most 50 wt %, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than 3 micron, and preferably less than 10% of the number of said protein particles have in a hydrated state a diameter of more than 300 micron.

Abstract: A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or segregate during storage) at ambient temperatures for an extended period of time, and it whips stiff to form a uniform creamy topping in a short period of time. The product is free of dairy and animal products/by-products, thus suitable for vegan, kosher, or vegetarian consumption. Also, the product does not contain soy products and/or questionable ingredients such as processed oils or chemical additives, etc. Fruit juice or another acidulant is added to the product for extending the whipping potential of the food product and adding fruit flavoring.

Abstract: Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.

Abstract: A filled candy cane formed by injecting a soft candy into a hardening, elongate candy. A method and means for same.

Abstract: The present invention relates to a whipping agent comprising at least one fat, at least one protein and at least one emulsifier, wherein the amount of all emulsifiers present in the whipping agent is at least 0.1% by weight of the whipping agent, and wherein the amount of unsaturated fatty acid moieties present in the fat is at least 10% by weight of all fatty acid moieties present in the fat. Furthermore the present invention relates to an instant powder for making an instant powder dessert comprising the whipping agent, a food that comprises a foam that is obtained by whipping, wherein the foam comprises the whipping agent, a process for making the whipping agent and the use of the whipping agent for making a food that comprises a foam that is obtained by whipping.

Abstract: Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the fat or oil is derived from palm oil, palm kernel oil, coconut oil, sunflower oil, soybean oil, corn oil, rapeseed oil, grape seed oil, rice bran oil, sesame oil, and peanut oil, or any combination thereof. In some cases, the fat or oil exhibits health benefits including lowered serum LDL, raised serum HDL, lowered total serum cholesterol, reduced risk of metabolic syndrome, reduced risk of diabetes mellitus, enhanced fetal health, enhanced insulin sensitivity, reduced risk of hypertension, and enhanced resistance to obesity per unit of consumption. Food compositions and methods of health enhancement utilizing the fats and oils of the invention are also disclosed.

Abstract: Compositions comprising microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them. Additionally, there are also described edible food products and industrial suspensions formed from these compositions.

Abstract: Formulations of chocolate-based snack food and desserts, such as mousse, truffles and ice cream, comprising raw organic ingredients are provided. The method for making the snack food and dessert products of the present invention are also provided.