Abstract: The present invention provides a meltable sucralose and acesulfame-k sweetener. This sweetener may be incorporated in a wide variety of reduced calorie food products such as cooked and hard candies, microwaveable food products, glazed food products, deep fried food products and as a substitute for sugar in applications that require melt sugar.

Abstract: An apparatus for and a method of producing particles of a foodstuff is provided. A liquid form of a sterilized or pasteurized foodstuff is deposited in the form of a film or a strip on a surface of a rotating cooling roller or cooling be1t. The foodstuff is then detached in an at least partly hardened form from the surface of the cooling roller or belt for comminution to the desired particle size. In order to maintain the production of sterilized or pasteurized foodstuff particles, charging and at least partly the hardening of the sterilized or pasteurized foodstuff occurs within an enclosed sterilizable or pasteurizable vessel, and the surface of and the gas surrounding the cooling roller or the cooling belt in the zone of the charging of the foodstuff is lower than 0 ° C.

Abstract: Frozen dessert with very high protein and very low calorie content, having a protein content ranging between 8 and 15%, a carbohydrate content ranging between 6 and 14% and a lipid content ranging between 1 and 5%, those percentages being expressed by weight relative to the total weight of the commercial product, and method for making said frozen dessert with very high protein and very low calorie content.

Abstract: The present invention relates to an agent that suppresses appetite and provides quick energy. According to at least one aspect of the present invention, a lollipop is provided that suppresses appetite and provides quick energy. The lollipop is made from a premixed herbal formula that is combined with a hard candy confection base. The herbal premixed formula includes the following active ingredients: Guarana PE 22%; CitriMax®; and L-Tyrosine. The herbal premix formula can also include Vitamin B6; and Vitamin B12 Cyanacobalamin. The premixed formula is added to a candy base that may include corn syrup, Maltodextrin, sugar, natural color and natural flavorings.

Abstract: An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight.

Abstract: A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first premix of sucrose, glycerin, corn syrup and water and blending it with a hydrated gelatin/pectin solution. The resulting combined solution is then cooked at elevated temperature and pressure to form a candy melt. The resulting candy melt is reduced in moisture content and mixed with color, flavor and acid prior to forming the candy melt into discrete, soft candy pieces, e.g., by depositing in starch moulds. The candies are mixed with ice cream to form a soft candy and ice cream confection.

Abstract: The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa.

Abstract: The present invention provides a method for skin care by orally administering a skin care agent comprising an ingestible carrier and natural-type N-acetylglucosamine obtainable by hydrolysis of chitin with an acid, an enzyme, or an acid and an enzyme, wherein the natural-type N-acetylglucosamine is contained in an amount of from 0.1 to 99.9% by weight, by which the moisture and tension of skin can be improved and the rough skin and fine wrinkles can be prevented or ameliorated. The skin care agent may be a skin care agent containing chitinoligosaccharide in an amount of from 0.1 to 20% by weight and natural-type N-acetylglucosamine in an amount of from 0.1 to 99.9% by weight; or a skin care agent containing collagen peptide in an amount of from 0.1 to 99.9% by weight and natural-type N-acetylglucosamine in an amount of from 0.1 to 99.9% by weight.

Abstract: This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to ethyl 4-(thioacetoxy)butyrate represented by the formula, CH3COS(CH2)3COOCH2CH3.

Abstract: A process for manufacturing aerated and grained sugar-free boiled sweets comprises the steps consisting of boiling a syrup comprising, relative to the dry mater content, at least 60% by weight of a hydrogenated disaccharide so as to obtain a massecuite; beating the massecuite until cooling below the melting point of the hydrogenated disaccharide is obtained; working the resulting mass and aerating the mass; forming the aerated mass and allowing it to harden so as to obtain an aerated boiled sweet; and carrying out a forced graining in a moist medium so as to obtain an aerated grained sugar-free boiled sweet. Further includes is providing aerated grained sugar-free boiled sweet, wherein the sweetening dry matter content comprises at least 60% by weight of a hydrogenated disaccharide.

Abstract: Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form segments of flow. These segments are interspersed so as to join upstream and downstream of each segment of first material to a segment of a second material. Generally two rows of joined segmented flows are extruded side by side. Preferably between the tow rows is formed a boundary cell wall which usually is transformed to a harder material after extrusion. Cell walls of the harder material may surround, in two or three dimensions, cells of softer of foamed material. The apparatus and method to provide the food product having the cell like structure is particularly useful for producing confectionery products formed of chocolate, marzipan or dough materials.

Abstract: The invention is directed to a co-crystallized product and a method of making the product. The product comprises a polyol and a hydrogenated maltodextrin that have been co-crystallized together. The co-crystallization of polyols and hydrogenated maltodextrin according to the invention provides a sweetener product that is sucrose-free, yet has a reduced sensory cooling effect compared to the original polyol(s). The reduced sensory cooling effect is due to an increase of the heat of solution that is observed when polyols are co-crystallized with hydrogenated maltodextrin. Because the product of the invention is a sucrose-free sweetener that does not demonstrate the strong sensory cooling effect typically found with polyol sweeteners, the invention has a wide variety of applications which previously are not available for polyol sweeteners.

Abstract: A gum, lollipop and lozenge having at least two separate components, with at least one of such components containing amounts of herbal, medicinal and/or mineral elements or combinations thereof.

Abstract: The present invention relates to a method of producing an improved compressed product, wherein agglomeration of the ingredients is induced. This invention also relates to a compressed product produced by this method.

Abstract: An effervescent caramel product having an aerated texture and producing effervescence in contact with saliva in mouth comprising a caramel having a water activity of from about 0.2 to 0.5 blended with a mixture of a water-soluble organic acid and a carbonate or bicarbonate capable of reacting to liberate carbon dioxide.

Abstract: A heat-resistant chocolate or chocolate-like composition is prepared by mixing a polyol, such as sorbitol or glycerine, with a flowable chocolate or chocolate-like composition through an increased apparent viscosity phase. Upon continued mixing, the mixture returns to a reduced apparent viscosity (fluid) phase. The mixture is subsequently handled in the same manner as an unmodified composition. Upon aging and stabilization, the modified chocolate or chocolate-like composition demonstrates a reduced tendency to deform at elevated temperatures, is less prone to stick to packaging or fingers, and maintains the desired flavor, texture, mouth feel, and other characteristics of ordinary chocolate. The heat-resistant chocolate or chocolate-like composition of the invention is suitable for use in the same manner and for the same purposes for which ordinary chocolate and chocolate-like compositions are used, with the additional benefit of heat-resistance.

Abstract: A natural inexpensive acyclic monoterpene ketone (dihydrotagetone) of formula (4), isolated from the oil of Tagetes sp., was smoothly oxidized with meta-periodate/potassium permanganate into 2,6-dimethyl-4-oxo-heptanoic acid of formula (3), the reduction of 3 with metal hydride such as sodium borohydride or lithium aluminium hydride provided 4-hydroxyacid of formula (2) which on without isolation undergone lactonisation in acidic medium furnished two chiral centered 5-isobutyl-3-methyl-4,5-dihydro-2(3H)-furanone of formula (1) as an analogue of whisky lactone 5-butyl-4-methyl-4,5-dihydro-2(3H)-furanone of formula (1a) responsible for high quality of alcoholic beverage (whisky, wine, brandy and scotch), in addition, coconut flavoured 5-butyl-4-methyl-4,5-dihydro-2(3H)-furanone of formula (1) is also as an analogue of coconut aldehyde (&ggr;-nonalactone, F.E.M.A. No. 2751) of formula (1b) which is responsible for flavouring a wide range of food stuffs including baked goods and confectionery.

Abstract: An apparatus (100, 100′) for thermally treating a confectionery mass includes a housing (1) having an approximately vertical axis (2), a core (3) being located in the housing (1) and being arranged in an approximately concentric way with respect to the axis (2) of the housing (1), a plurality of tubes (12) being located in the housing (1), each of the tubes (12) having an approximately vertical axis and being designed and arranged for a tempering medium to flow through them, and at least one deflecting element (13) being designed and arranged to connect the housing (1) to the core (3) such that a flow path of the confectionary mass through the apparatus (100, 100′) is determined, the flow path extending in a transverse direction with respect to the tubes (12), at least a east a part of the deflecting element (13) having a helical shape.

Abstract: The invention relates to a method of producing chocolate. The method comprising adding a chocolate emulsifying agent comprising at least 10% wt. of a carboxylic acid ester of a diglyceride to a chocolate mass, the carboxylic acid not being tartaric acid. The invention also provides a chocolate composition comprising a chocolate emulsifying agent comprising at least 10% wt. of a carboxylic acid ester of a diglyceride, the carboxylic acid not being tartaric acid. In particular, the carboxylic acid ester of a diglyceride in the present invention is a citric acid ester of a diglyceride, preferably added to the chocolate mass before or during conching.

Abstract: In a method for manufacturing a coated food product or dragée such as an item of confectionery or a garnishing for a pastry or biscuit product, a central core (2) is successively coated with a colored syrup (16), at least one layer of colorless syrup (18), and a gloss coating syrup (20).

Abstract: A chewy candy analogue that is compatible with ice confectionery products, particularly in terms of the process, storage and consumption conditions of ice confectionery products, is manufactured to provide specific properties in respect of fluid rheology, heat conduction, insulation characteristics, setting rate and plastic deformation characteristic when processed in conjunction with regular ice confection products.

Abstract: The subject invention relates to a system and method for manufacturing aerated confections, more specifically, multi-colored aerated confections. The system includes a mixer for mixing ingredients into a mixture, a cooker downstream from the mixer, and a buffer vessel to hold the mixture. A vessel pump transports the mixture from the buffer vessel to an aerator station. The aerator station comprises a single aerator and a plurality of additive stations. After aerating the mixture, a manifold divides the mixture into a plurality of streams and pumps the streams to the additive stations. Each of the plurality of streams has a control pump to pump the mixture from the aerator in predetermined portions. An extruder is positioned downstream from the additive stations and in fluid communication with each of the streams to extrude the predetermined portions into the aerated confection.

Abstract: An ice confection having an ice confection core and a fat-based outer coating layer wherein the fat in the coating is predominantly a soft type palm mid fraction. The use of the soft type palm mid fraction having a melting point of around 26° C. in a fat-based coating dramatically reduces or prevents bleed through the coating of coated ice cream products.

Abstract: The present invention relates to a snack product coated with carbonated candy granules and the process for preparing the same. The snack product of the present invention is characterized by the use of chocolate syrup as a medium to adhere carbonate candy granules to a snack substrate. By evenly coating the chocolate syrup onto the snack substrate and then adhering carbonated candies thereon, the snack product keeps an excellent popping effect of carbonate candies for a long time.

Abstract: A soft candy having superior softness when initially chewed and is resistant to adhering to the teeth and the method of preparing a soft candy is described. The soft candy comprises blending at least saccharide, vegetable oil and emulsifier, fine sucrose crystals having a crystal size of less than 30 microns which provides a confectionery product having an initial chewing ease of 5,000 to 23,000 g.s and/or teeth adherence of 100-1500 g.

Abstract: A laminated edible product having a plurality of thin extruded layers, which include at least one fluid first material interleaved between a second fluid material. The extruded layers are superimposed on top of one another in an oscillating arrangement such that the product has a thickness from about 0.01 inches to 4 inches.

Abstract: A confectionery product comprising chocolate or a fat-containing confectionery material together with a chewy sweet component having a base of a continuous syrup comprising a solution of sugars, sugar substitutes and/or glucose syrups in water characterised in that the confectionery product comprises a chocolate matrix having veins or strands of chewy sweet dispersed throughout.

Abstract: A marshmallow system, including a marshmallow having a bore defined therein and a chocolate portion configured for being received within the bore, wherein the chocolate may be positioned within the bore and the thus prepared marshmallow/chocolate portion exposed to heat to toast the marshmallow and substantially melt the chocolate portion.

Abstract: A process for manipulating the flavor of a single mass of chocolate by adding a flavor effective amount of a non-cocoa and/or milk/dairy flavor attribute to the chocolate mass wherein the flavor provides any of the following attributes: roasted, sweet, bitter, crumb, caramel, fruity, floral, biscuit, baked, bready, cereal, malty, astringent or praline.

Abstract: Novel antifreeze polypeptides which can be easily obtained from an abundant natural source. Antifreeze polypeptides obtained from carrots show markedly better properties as compared to polypeptides obtained from other vegetables. The antifreeze polypeptides of the invention are capable of providing good recrystallization inhibition properties without significantly changing the crystal shape of the ice-crystals, therewith possibly leading to more favorable properties, e.g., soft ice-cream.

Abstract: A process for the manufacture of an item of confectionery includes the steps of: boiling a glucose and sugar mixture to produce a boiled sugar mass; admixing at least one nonpareil to the boiled sugar mass; and forming the admixture into a predetermined desired shape. The invention extends to an item of confectionery.

Abstract: A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprising: a saccharide component; about 1 to 30% moisture; and a foam structuring agent; adding a dry particulate including a nutritional fortifying ingredient to the liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam; extruding the aerated foam at a heated temperature to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and drying the pieces. The invention also concerns preparing a liquid confection blend seeded with a sweetener and a nutritional fortifying ingredient that can be used in making the aerated food products.

Abstract: A process for the production of a frozen food product comprising Anti-freeze peptides, wherein the conditions are chosen such that the ice-crystals in the product have an aspect ratio of from 1.9 to 3.

Abstract: A food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass of chocolate or chocolate-like product comprises in weight percentages: between 43 and 50% fat; defatted dry cocoa <18%; skimmed milk powder <17%; sugars >13%; the weight ratio defatted dry cocoa/(sugars and optionally skimmed milk powder) being less that 0.45 and the solid mass being such that for the aqueous medium, the value (&tgr;) is less than 3, where &tgr;=(−[water]+0.37)×F+(5.25×[water]−1.67)×(S+SMP)+(26.6×[water]−9.6)×C+(61×[water]−14.5)×(S+SMP)×C.

Abstract: A confectionery product has an outer dry powder coating layer that includes a flavor encapsulated with a water-soluble encapsulant. The encapsulated flavor, being included in the outermost coating of the product, is immediately released when the product is placed in the mouth, giving a very quick initial flavor impact.

Abstract: A chewable caramel composition consisting of approximately 25% flour; 45% sugar, 25% butter, 2.5% corn syrup and 2.5% milk maintains its chewable texture whether it is placed in the freezer, the refrigerator or left at room temperature.

Abstract: The present invention is directed to products that promote saliva generation in the mouth through the use of various food grade acceptable acids. The products that enhance saliva production are preferably foods that are consumed in the mouth over a period of time of a minute or longer such as chewing gums, breath films, toothpaste and lozenges.

Abstract: An aerated confection containing particulate material and method for making the same is disclosed. The method allows the incorporation of particulate material at a level of from 1 to 50.0% by weight based on the total weight of the aerated confection. The aerated confection preferably includes hexametaphosphate as a gel-stiffening agent.

Abstract: The present invention is directed to a continuous process for making a high solids confectionery product containing agar-agar using high temperature short time processing.

Abstract: A coated confectionary tablet product has a compressed tablet center; a first coating layer surrounding the tablet and comprising a fat; a second coating layer surrounding the first coating layer and comprising a hard shell made from one or more sugars and polyols; and a third coating layer surrounding the second coating layer and comprising a film containing film forming agents.

Abstract: The invention concerns improved sugar-free products, their production and use, in particular, coated products, their production and use. The products are characterized by their content in enriched mixtures of 1-O-&agr;-D-glucopyranosyl-D-mannitol (1,1-GPM) and 6-O-&agr;-D-glucopyranosyl-D-sorbitol (1,6-GPS).

Abstract: Foods and pharmaceuticals which contain cocoa and/or nut procyanidin(s) in combination with L-arginine are effective to induce a physiological increase in nitric oxide production in a mammal having ingested the product. A preferred food product is a confection, particularly a dark or milk chocolate containing nuts. The procyanidins may be natural or synthetic and may be provided by food ingredients such as chocolate liquor and/or cocoa solids prepared from underfermented beans and nut skins. The L-arginine may be natural or synthetic and may be provided by food ingredients such as nut meats, nut pastes, and/or nut flours, seeds, seed pastes, and/or seed flours, or gelatin. The beneficial health effects may include, for example, reduced blood pressure, resistance to cardiovascular disease, and anticancer activity.

Abstract: A hydrogenated starch hydrolysate having the following saccharide contents (based on the solids content of the hydrogenated starch hydrolysate): A.<8 wt.-% of hydrogenated monosaccharides (DP=1); B.<41 wt.-% of hydrogenated disaccharides (DP=2); C.<15 wt.-% of hydrogenated trisaccharides (DP=3); D.<30 wt.-% of hydrogenated quat- to deca-oligosaccharides (DP=4 to 10); and E. from about 14 to about 38 wt.-% of hydrogenated undeca- or greater polysaccharides (DP≧11); and hard boiled candies which are produced from the hydrogenated starch hydrolysate.

Abstract: The invention provides, in one aspect, a method of making a confectionery or ingredient or filling for a confectionery, which includes forming a first component by combining water, at least one humectant, corn syrup and sugar; heating the blend to above 170° F.; adding a hydrocolloid or emulsifier; and continuing to heat until a solids content of about 80-90 wt. % is obtained. A second component is formed by combining a fat or fat-containing mixture and a flavoring. The first and second component are then mixed at a temperature above the melting point of the fat to form a mixture. The mixture can then be cooled and formed into finished confectionery, which can be used for retail sale, or processed as an ingredient in a confectionery.

Abstract: The invention relates mainly to an element suitable for being ingested, the element including at least one air-passing channel making it possible to avoid choking in the event of being swallowed the wrong way. The present invention applies to the food industry and also to the pharmaceuticals industry.

Abstract: The invention relates to a sugar-free confectionery, characterized in that it comprises a sweetening mass comprising branched maltodextrins having between 15 and 35% of 1→6 glucoside linkages, a reducing sugar content of less than 20%, a polymolecularity index of less than 5 and a number-average molecular mass Mn at most equal to 4500 g/mol and at least one polyol chosen from the group consisting of erythritol, mannitol and maltitol, the said branched maltodextrins constituting from 0.5 to 75% of the sweetening mass, and the said polyol constituting at most 13.5% and preferably at most 10% of the sweetening mass which it comprises.

Abstract: An improved marshmallow, consisting of an existing or new marshmallow item or shape, which has been infused with, co-extruded with, molded with or injected with a flavored filling, at the time of manufacture or at a later date. In addition, marshmallow could be drop formed over or onto said flavored filling. Said flavored filling could be a simple chocolate or jelly, or a more complex combination of ingredients, that impart the taste of an easily recognizable popular brand name confection such as, Reese's™ peanut butter cups, Milky Ways™ or Snickers™ candies to name a few. Or said flavored filling could impart the taste of a popular liquor such as Ballies Irish cream™, Amaretto™, or Sambooka™.

Abstract: The invention provides a confectionery bar comprising a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organoleptic properties. It may be coated (enrobed) or not as desired. The product of the invention provides a meal replacement for very low calorie diets, diet supplement or protein supplement, and may optionally comprise a carbohydrate material of low digestibility or indigestible nature.

Abstract: A novelty confectionary device with a fluid candy stored in a container and sealed by a foil membrane. Atop the container is a cap which has an access tube that supports a piece of hard candy. A straw is insertable into the access tube and through the foil membrane to provide access to the fluid candy for consumption. A clear plastic lid fits over the hard candy for minimizing contamination prior to consumption.

Abstract: There is provided a process for producing outer shells of filled sugar confectionery articles, wherein formation of the confectionery mass is obtained via a cooling member having a temperature lower than minus 50° C. Apparatus for carrying out the process are also herein provided as well as filled confectioneries obtainable by the process.