Abstract: The present invention is related to a caffeinated freeze pop product. Specifically, the mixture for the freeze pop includes water, sweetener, preservatives, caffeine, citric acid, flavoring agent, and a coloring agent. The sweetener can be any type of sweetener but is preferably high fructose corn syrup, and the preservatives generally are sodium benzoate, potassium sorbate, and adenosine monophosphate. The flavoring agent can be of any flavor, and include: cherry, orange, blue raspberry, tropical fruit, sour apple, and wild berry. Further the color of the caffeinated freeze pops can be any color, including: red, orange, blue, purple, yellow, and green. Generally the method of making the freeze pop is to dissolve the preservatives into the water; then combining in the citric acid, caffeine, and sweetener; and last combining the caffeinated mixture with flavoring and coloring agents for visual and taste appeal.

Abstract: The present invention describes an ice confection composition having a reduced sugar content, which comprises a sugar mixture containing fructose and sucrose.

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: Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials.

Abstract: A fat continuous confectionery composition comprises less than 2% by weight of a fermentable sugar, and a sweetening component in an amount of at least 25% by weight of the composition. The sweetening component comprises at least 50% by weight non-hydrogenated isomaltulose and may also comprise at least 5% by weight inulin, dextrin or a mixture of inulin and dextrin. The composition may comprise milk or whey protein in an amount of between 1 and 10% by weight of the composition.

Abstract: The present invention is directed to the use of a compound of Formula I and physiologically acceptable salts thereof wherein G1, G2, G3, R1, R2, R7, R3, R4, and R5 are defined herein. Compounds according to Formula I can be used to enhance a sweet taste produced by a tastant. The invention is also directed to compositions comprising a compound according to the above formula. Other aspects of the invention provide methods, compounds, and compositions for improved food products wherein the food product comprises a compound according to Formula I and a reduced amount of a sweet tastant.

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: A process for producing a set expanded foodstuff comprises the step of passing a soft expanded foodstuff composition at a first temperature and a first pressure into a setting region at a second temperature, the second temperature being lower than said first temperature. The soft expanded foodstuff composition is cooled and set in the setting region at a second pressure which is lower than said first pressure. A process for producing a set expanded foodstuff, comprises the steps of passing a soft foodstuff composition which may be in at least a partially expanded condition and which contains a vaporisable expandingagent, at a first temperature and a first pressure into a setting region at a second temperature, said second temperature being lower than said first temperature.

Abstract: This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.

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: A delivery system for nutraceuticals uses a low caloric chocolate base for containing one or more nutraceuticals, either blended with the chocolate itself, or added as a liquid or crème filling. The chocolate has a relatively high level of oligomeric proanthocyanidins, and preferably further includes a phytosterol and DHA, as well as being sweetened with a sweetener blend containing tagatose and a secondary low caloric, high intensity sweetener, preferably Lo Han Guo extract. Using the inventive system, delivery of nutraceuticals in unit dosage form is facilitated, as the selected dose is carried within individual chocolate product pieces that taste substantially the same as conventional chocolate, though with few calories from carbohydrates, or effects on insulin response encountered with typical chocolate formulations.

Abstract: Disclosed is apparatus for the storage and deposition of a plurality of liquid food components to a mold, said apparatus including: a deposition mechanism for intermittently depositing predetermined quantities of said plurality of liquid food components to said mold, said mechanism having a plurality of individual deposition points; a plurality of liquid food storage vessels, each having an outlet adapted to supply an individual liquid food component to said deposition mechanism; and a plurality of arrayed liquid food supply galleries extending from said liquid food storage vessels to said deposition mechanism, thereby to facilitate flow of said food components to said deposition points; where in said plurality of liquid food storage vessels are each equipped with an elongate outlet, said outlet being adapted to allow said liquid food to flow substantially directly into each supply gallery along that inlet region; and wherein there is provided a means for selectively allowing or preventing flow of the content

Abstract: A frozen confection product having a thickness of less than 40 mm, and comprising from 25 to 70 wt % of transparent ice particles having a mean size of from 2 to 30 mm is provided. A process for producing the frozen confection is also provided.

Abstract: The present invention relates to frosting or icing articles or cake toppers for baked goods that are sweet, shelf stable, ready-to-use, preformed, rigid or inflexible, three-dimensional, discrete or individual units for individual dessert servings such as cupcakes as well as their methods of preparation and use. Toppers can be made in a variety of flavors, colors and textures and can carry particulates such as nuts, chips, coconut, candy bits, etc. Further, the topper allows for creativity in frosting design. Multicolored, multi-flavored, and multi-textured toppers can be made. The cake toppers are especially useful for the at-home preparation of cupcakes with a frosting top. The toppers provide enhanced consumer convenience of reduced preparation and clean-up time.

Abstract: An edible candy confection and a method of making the confection is disclosed. The method includes the steps of freezing fresh fruit, coating the frozen fruit with sugar solids sufficient to reach a critical mass, keeping the fruit frozen during the coating process, depositing a wafer, placing the coated fruit on the wafer, and sealing the coated fruit and wafer in a confection layer such as chocolate. The wafer may be formed from chocolate or yogurt. Optimally, the critical mass if the coated frozen fruit is at least 67 Brix with water activity of at least 0.60.

Abstract: A process for preparing saccharide oligomers uses an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and has a solids concentration of at least about 70% by weight. The feed composition is heated to a temperature of at least about 40° C., and is contacted with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds, such as enzyme or acid, for a time sufficient to cause formation of non-linear saccharide oligomers. A product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

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 invention relates to a material consisting of a powder selected from a thickening means and lecithin powder, and syrup. Said material is especially suitable for producing food and fodder. The invention also relates to a method for producing said material, to the use of said material, and to products consisting of the same.

Abstract: The invention relates to a confectionery product comprising a polymer system, flavor and sweetener, wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery product comprising one or a combination of elastomeric polymers wherein said confectionery product is characterized by having a tan (delta) above 1 measured at a frequency of about 1 Hz. And wherein the tan (delta) is defined as (loss modulus G?/storage modulus G?). According to the present invention, a new confectionery product has been obtained having texture properties emulating toffee but comprising a part, which is retained in the mouth during chewing.

Abstract: Frozen confections having a combination of ingredients that provide outstanding organoleptic properties while at the same time ensuring a low glycemic product for consumption. In one aspect, the invention provides a frozen confection that comprises a natural nutritive sweetener, wherein the sweetener comprises kiwi, at least one glycoside, and at least one carbohydrate. The subject frozen confection is particularly advantageous because it does not significantly stimulate lipoprotein lipase (LPL), the fat storing enzyme. Moreover, the subject frozen confections are pleasing in taste, mouth-feel, and other organoleptic qualities without the use of artificial sweeteners or sucrose or high glycemic sugar.

Abstract: 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 in “dry mouth” patients. A new multi-step test method for determining erosive potential in saliva has been used for identifying the compositions.

Abstract: Baked confectionery are obtained by blending 5.5 to 72 parts by weight of (A) fat and oil, 0.001 to 2 parts by weight of (B) a humectant, 0.1 to 7 parts by weight (C) of an emulsifier, and 5 to 90 parts by weight (D) of sugars to form a mixture, mixing air into the mixture to form a creamy composition and further mixing additional ingredients and 100 parts by weight of wheat flour in the creamy composition to provide a dough, molding and baking the dough.

Abstract: A frozen confection is provided, having a pH of from 4.7 to 5.5 and comprising (by weight of the confection): 10 to 35% sweeteners; 0.6 to 3% of a buffer; at most 2% protein; and at most 2% fat. A process for making the frozen confection is also provided.

Abstract: A frozen confection is provided, having a pH of from 4 to 6 and comprising (by weight of the confection) 2-12% of fructo-oligosaccharides and 0.6-4% of a buffer. A process for making the frozen confection is also provided.

Abstract: A process for making a coated frozen confection is provided, the process comprising: forming two sheets of coating material comprising particles and a binder, the binder comprising an aqueous solution of sweeteners of from 70 to 90° Brix; placing one or more frozen confection pieces onto the first sheet of coating material; then placing the second sheet of coating material on top of the frozen confection and first sheet; and shaping the second sheet around the frozen confection and pressing the second sheet onto the first sheet so that they are welded together to form a continuous coating. A coated frozen confection is also provided.

Abstract: The present invention is directed generally to dual coated compositions for soft confectionery compositions and products containing the same. More particularly, the present invention relates to a non-particulate coating and a particulate coating for candy compositions where the particulate coating can include an acid blend in particulate form.

Abstract: A handheld sound generating container assembly for storing candy includes a hollow container housing having an opening and a handle stopper assembly, configured to be removably sealed within the container housing opening. A candy member is mounted on the handle stopper assembly to occupy a substantial volume of the interior of the hollow container housing. A user, by rapidly removing the handle stopper assembly can create an air implosion sound. Consumption of the candy member and reinsertion of the handle stopper assembly will enable the creation of a larger air implosion sound when again rapidly removed from the hollow container housing.

Abstract: A delicious candy in which crystallized xylitol has been molded in a desired shape and which has a beautiful shape and gives a cooling feeling attributable to xylitol; and a process by which the candy can be easily and industrially continuously produced. The novel candy (1) has a layered constitution which comprises two opposed candy part layers (3) and, sandwiched between these, a xylitol crystal part layer (2) comprising xylitol as the main component, at least one ingredient selected among monosaccharides, disaccharides, and sugar alcohols obtained by reducing these, and a viscosity-lowering agent as essential components, the at least one ingredient and the viscosity-lowering agent being contained in given amounts based on the xylitol as the main component.

Abstract: Agglomerates comprising calcium-hydrocolloid-composite materials and at least one sugar alcohol, as well of methods for preparing the agglomerates and various applications thereof.

Abstract: The present invention provides a composition comprising polyphenol and polymer comprising amine groups, wherein at least 0.1% polyphenol by weight of the composition is present as part of a complex with the polymer, and wherein the complex is in the form of particles. Also provided are uses of polymers comprising amine groups for controlling the properties of polyphenol and a method of manufacturing a composition comprising a complex of polyphenol and polymer.

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: An ice confection is provided comprising from 11 to 30% (by weight of the confection) of glucose syrup solids having a dextrose equivalent (DE) of less than 20, and from 3 to 16 wt % low molecular weight sweeteners. A process for producing the ice confection is also provided.

Abstract: Frozen confection comprising a core and a coating is provided, wherein the coating comprises 17 to 50% (w/w) of saccharides and polysaccharides; 0.017 to 12.5% (w/w) of sweeteners selected from the group consisting of fructose, sucrose, dextrose, artificial sweeteners and any mixture thereof; and 50 to 83% water; wherein the average molecular weight of the saccharides and polysaccharides is between 476 and 9000.

Abstract: An apparatus and method for manufacturing a candy drinking straws includes a system for arranging a soft mass of sugar composition around a solid mold having a support cord extending from an end thereof, rolling the sugar composition along a surface of the solid mold using a plurality of rotating scrolls rotating around the solid mold to shape the sugar composition into a hollow tube, the sugar composition being pushed along the solid mold onto the support cord, pulling the sugar composition along the support cord to form hollow cylindrical candy, and cutting the hollow cylindrical candy into a plurality of hollow candy segments.

Abstract: The present invention relates to a non-hydrogenated vegetable fat composition suitable for use in confectionery fats. The non-hydrogenated vegetable fat composition consists of an interesterified fat obtained by subjecting a blend of an amount of at least one lauric fat and an amount of at least one non-lauric fat to an interesterification. The non-hydrogenated vegetable fat composition has an SFC which is at least 50 wt. % at 20° C. and less than 15 wt. % at 35° C., a content of C12+C 16 fatty acids of at least 55 wt. % with respect to the total weight of the fat composition and a ratio of C12/C16 fatty acids of at least 1.

Abstract: A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially protein-free. The double shell structure provides a strong shell that makes the microcapsule suitable for use in food products. The core can be a lipid, and in particular a structured lipid with nutritional benefits, such that the nutritional benefits can be passed on to the consumer. The microcapsules of the present invention can be used in making foods products, beverage products, and mixes for making such food and beverage products.

Abstract: The present invention relates to edible orally delivered products, such as beverages, food products, confectioneries and chewing gum, which provide an enhanced perception of an active substance, such as a sweetener. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one sweetness modifier. The sweetness modifier may increase sucrose equivalence, increase the perception of sweet flavor upon consumption, decrease the perception of an aftertaste, or extend the time periods of sweetness onset, sweetness peak or sweetness decay.

Abstract: An edible composition suitable to be used as barrier layer in significant amounts in food products and to prevent transfer of moisture into or from the food product to the environment as well as between different components in the food product is provided. The composition generally contains a demineralized dairy ingredient, a demineralized cocoa component, an emulsifier, a fatty component, and a sugar or polyol.

Abstract: The invention relates to an industrially useful process for the recovery of sucrose and/or non-sucrose components. The process comprises (i) providing a solution of sugar beet and/or sugar cane origin selected from molasses, sugar juices and liquors, wherein said sugar juices are non-nanofiltered during the process; (ii) subjecting said solution to electrodialysis for removing therefrom inorganic and organic anions and cations and organic acids; (iii) subjecting the electrodialyzed solution to a chromatographic separation for obtaining sucrose and non-sucrose components in separate fractions; and (iv) recovering a product selected from sucrose and non-sucrose components from at least one of said fractions. The invention also relates to the use of electrodialysis for improving the efficiency of chromatographic separation in the industrial recovery of sucrose and/or non-sucrose components.

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: Disclosed are improved cooling compositions comprised of N-(2-hydroxyethyl)-2,3-dimethyl-2-isopropylbutyramide and at least one other cooling agent. The cooling compositions may be used alone or in products such as a chewing gum or a confection.

Abstract: A method and system for processing at least one rope of aerated confectionery foam. The method includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from the extruder to a rotary cutter. An anti-sticking agent, such as powdered starch, is applied to the rope as the rope is conveyed from the extruder to the rotary cutter. Finally, the rope is cut into pieces with the rotary cutter. In one preferred embodiment, the rotary cutter is operated to perform at least 5,000 cuts per minute.

Abstract: A three-phase center-filled gum or bubble gum candy lollipop product. An extruded gum or bubble gum material has a semi-liquid center-fill material added to it in a batch forming mechanism simultaneously with the formation of an exterior candy shell. The three-phase rope of material is formed into lollipop candy members in a forming machine and lollipop sticks are inserted into them. The formed lollipop products are then cooled, tumbled and prepared for further processing.

Abstract: Multi-flavored dessert cakes and new combinations of flavors for dessert cakes are disclosed. In preferred embodiments, the invention provides multi-flavored cakes that each combine a number of different ingredients from a particular geographic location or culture of the world, merging the flavors of those ingredients with the traditional flavors of a European dessert cake, in particular chocolate. In one aspect, a multi-flavored dessert cake comprises a plurality of sponge cake portions, each sponge cake portion being capable of absorbing a flavored syrup. At least one sponge cake portion is soaked with a syrup having a first flavor and at least one other sponge cake portion is soaked with a syrup having a second flavor, so that each soaked sponge layer takes on a different flavor. The invention is particularly well-suited to provide new versions of the traditional opera cake.

Abstract: An ink-based image is releasably printed onto a substrate for transferring to the skin. Flavoring is incorporated with the ink-based image, yielding a selected scent and taste. Unlike generally known candy flavored appliques, the flavored ink tattoo has a long shelf life, achieves an intense flavor, and has a wide range of taste selections.

Abstract: A method of producing a sugar free chocolate composition comprising the steps of: reducing the moisture content in a predetermined amount of agave syrup to produce a reduced moisture agave syrup; thoroughly mixing at least the following ingredients: 1 to 95% by weight reduced moisture agave syrup; and 3 to 60% by weight of at least one edible fat so as to produce a mixture; adding an additional emulsifier to the mixture to provide an emulsion; providing cacao liquor that has been pretreated to remove noxious odors and to reduce all particle sizes to less than 20 microns to provide a pretreated cacao liquor; adding pretreated cacao liquor to the emulsion to provide a chocolate mixture; tempering the chocolate mixture to enable the chocolate mixture to be formed product; and forming a chocolate product.

Abstract: 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 a holding stick, provided, in turn, with sets of radial protuberances matching the holes in the edible pieces, and therefore this assemblable lollypop can be supplied assembled or unassembled in kits with separate pieces properly packaged, simplifying its manufacturing, and improving the user's amusement and entertainment with the option to assemble the lollypop in a great variety of combinations, with many alternate and attractive designs for its components and, in addition, as the union between the replaceable edible pieces and the holding stick is loose or articulated, the edible pieces are able to swing in relation to the holding stick when the user manually shakes the lollypop, adding to the consumer's amusement.

Abstract: For attaining effective utilization of lotus petals, receptacles, stem, leaves and husks having been discarded, there is provided a composition comprising an extract from at least one selected from among lotus petal, receptacle, stem, leaf and husk wherein anthocyanidin, various minerals and vitamins are contained in high proportion. Addition of this composition to various processed foods would provide processed foods useful for the health maintenance of eyes. Addition of this composition to various cosmetics would provide cosmetics useful for promotion of blood circulation and cell activation.

Abstract: One aspect of the present invention relates to a readily water-dispersible particulate composition comprising by weight of dry matter at least 10% of xanthan gum and not more than 60% of starch, said composition being characterised in that the xanthan gum present in the composition can be dispersed completely within 2 minutes in distilled water of 25° C. at a concentration of 0.7% based on the dry weight of xanthan. The particulate xanthan gum compositions of the present invention exhibit unique viscosity enhancing properties that are dependent on the electrolyte levels of the aqueous environment in which they are applied. The favourable properties of the xanthan compositions according to the invention can be realised without resorting to chemical modification of the xanthan gum. The xanthan compositions according to the present invention can be applied advantageously in e.g. food products and oil drilling fluids.

Abstract: Confectionery compositions comprising a candy base having improved stability are provided. Said candy base comprises one or more sugar bases, at least one edible organic acid, one or more xanthine derivatives and less than 1.9% of fructose by weight of said candy base. The confectionery compositions herein provide the stimulant effect of xanthine derivative and the energy of sugar bases without the negative aspects of opaqueness, stickiness and flavour modification.