Abstract: A gelatin-free gummy confection comprising the combination of gellan gum and nu-carrageenan, nu-/iota-carrageenan or both. The gellan gum and nu-carrageenan, nu-/iota-carrageenan or both, provides a firm, resilient, gelatin-like texture in a gelatin-free gummy confection.

Abstract: A confectionery product for relief of drymouth is disclosed having a salivation region and a separate and distinct oral comfort region. Also disclosed are methods of making and using the confections of the invention.

Abstract: A process and product is taught for producing vitreous molten mass from sweeteners by means of an extruder, in particular a double screw extruder. The sweetener is introduced into an inlet zone of the extruder, is extruded in a melting zone at an increased temperature, in a vacuum zone at a reduced pressure and increased temperature, and finally in a cooling zone at a reduced temperature, forming a vitreous molten mass.

Abstract: An improved composition and method for plaque inhibiting hard candies, is disclosed, having alkali metal monophosphate as the improved neutralizing active ingredient.

Abstract: A dehydrated frozen confection is obtained by freezing and then freeze-drying a starting material containing a milk content and a sweetener content, wherein at least 20% wt of the sweetener content is sugar-alcohol; preferably, the sugar-alcohol is one or more selected from the group consisting of erythritol, xylitol, sorbitol, and mannitol. Another preferred embodiment contains inulin.

Abstract: A stable hard-boiled candy prepared with sucrose, hydrogenated starch hydrolysate (HSH) and optionally 42 DE corn syrup. It is a preferred embodiment of the invention that the candy be produced without the use of a vacuum. The candy exhibits good stability characteristics in terms of reduced moisture absorption when exposed to humidity and temperature compared to candies prepared without HSH. Additionally, the candy has a high index of whiteness.

Abstract: A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magentic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.

Abstract: A complexly patterned extrudate is constituted by a confectionery food piece having a main body which is formed from a compressible material, such as foam. More specifically, the body has a first color and is provided with at least one fine line or plane of a second color or hue. The fine line or plane preferably extends through the body and has a thickness of less than 1 mm.

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

Abstract: The invention concerns a method for processing vegetable products comprising an aqueous fraction, for producing vegetable-based foods. The invention is characterized in that it consists in: arranging vegetable products and crystallized sugar in a chamber, the weight of sugar representing at least 20% of the vegetable product weight; allowing the sugar to flow by gravity inside the chamber around the vegetable products, while maintaining the chamber at a temperature not higher than room temperature; recirculating the sugar which has flowed to the base of the chamber, so as to ensure that it is constantly circulated around the vegetable products and that the sugar is absorbed by the vegetable products, and that part of the aqueous fraction of the vegetable products is eliminated.

Abstract: There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein under acidic conditions of at about the isoelectric point of the protein and at a temperature of 130° C. or lower. Biodegradable films, paste, chewing gum and low calorie food products using the water-soluble vegetable fibers are also disclosed.

Abstract: The invention relates to oral care compositions such as toothpaste, gels, tooth powders, mouthwashes, mouth rinses, gums, such as chewing gum, mouth sprays and lozenges comprising diglycerol. The diglycerol is used as a humectant in the compositions. The compositions may further comprise water, flavoring agents, active compounds, emulsifier, alcohol, sweeteners, thickening agents, surfactants, suspending agents, astringent and toning drug extracts, flavor correctants, abrasives or polishes, deodorizing agents, preservatives, flavoring buffers, whitening agents, wound-healing and inflammation inhibiting substances, colorants, dyes, pigments, abrasives, polishes, antimicrobial agents, pH buffers and other additives and fillers.

Abstract: An ice confection comprising an antifreeze protein, wherein &Dgr; modulus/original modulus ≧0.4, and/or &Dgr; strength/original strength ≧0.4; providing that when &Dgr; modulus/original modulus ≦6.0, &Dgr; modulus ≧50 MPa, and/or when &Dgr; strength/original strength ≦2.0, &Dgr; strength ≧0.2 MPa. Such ice confections have a strong, close-packed continuous network of ice crystals and can be used to manufacture products having novel textures, properties and/or shapes.

Abstract: The present invention relates to a symmetrical mold for preparing a stereoscopic candy comprising the first mold and the second mold which have independently desired shaped, inner surface structures, wherein said first mold has a joint pin to join with the second mold and has a symmetrical arrangement with said second mold.

Abstract: The invention concerns improved sugar-free products, their production and use, in particular, caramel 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: A confectionery product having improved shelf life comprises one or more sensation producing ingredients having relatively high moisture absorbing characteristics; and confectionery having relatively low moisture absorbing properties; wherein the one or more sensation producing ingredients is at least substantially encased in the confectionery such that the confectionery serves as a moisture barrier to improve the shelf life of the confectionery product.

Abstract: A candy mix for preparing hard candies, in particular, is preferably in the form of a dry, free-flowing powder having a melting point of less than about 250° F. and comprises fructose, a food acid and flavor. A mix as defined is added to a molding cavity of a mold, preferably a stick is inserted into the molding cavity before or after the mix is added, the mold is closed, the contents of the mold are heated, the mold and its contents are cooled and the temperature of the contents are sensed directly or indirectly to assure safety before the mold is opened.

Abstract: A novel encapsulated product is provided and includes: at least one active ingredient; at least one compressible material; and at least one tableting material; wherein the encapsulated product is in the form of a caplet having a diameter of from about 1 millimeter to about 7 millimeters and a length from about 1 millimeter to about 7 millimeters. A method for preparing the encapsulated product is also provided. The encapsulated product may be incorporated into a food item, a confectionery product or chewing gum product.

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

Abstract: The invention concerns improved sugar-free food products, their production and use, in particular, coated food 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: An ice-cream confectionery product in the form of an emulsion stable in the liquid state at ambient temperature, preservable at ambient temperature in the said liquid state when packaged in sterile conditions and having a microcrystalline structure upon freezing in the absence of beating, comprising alimentary fats, milk proteins, sweeteners, flavorings and water, further comprising a thickening and stabilizing composition comprising a salt acting as a protein stabilizer, a hydrocolloid constituted by a chemically modified starch and at least one further hydrocolloid chosen from water soluble hemicellulose, pectins having a high degree of esterification and mixtures thereof.

Abstract: A candy product intended to be extruded in a ribbon/belt format and capable of being extruded and rolled upon itself to create a candy roll product eliminating the need of an underlying support material, and of the type generally including as ingredients, sweetening agents, flavoring agents, binders, water, stabilizers, acidulants, fruit flavorants, and coloring agents, the improvement comprising the addition of between 0.25% and 5% by weight of gelatin thereby to provide an extrudable candy.

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 further pertains to ethyl 3-mercaptobutyrate represented by the formula, CH3(SH)CHCH2COOCH2CH3, in purified form, unaccompanied by substances of natural origin present in mango.

Abstract: The present invention provides a ganache-type chocolate composition outstanding in inclusion (mechanical) fitness when contained in confectionery dough, and moreover having good baking tolerance. The chocolate composition includes 1 to 30 wt. % non-fat cacao part, 10 to 50 wt. % fats/oils, 4 to 40 wt. % moisture and by anhydride conversion, 0.2 to 10 wt. % heat-coagulating proteins, and is in non-liquid at 5° C. Chocolate confectionery may be easily manufactured by including or coating this chocolate composition in/on other confectionery dough. Moreover, separately baking the chocolate composition itself can provide chocolate confectionery having new tastes/textures.

Abstract: The present invention relates to a chewy confectionery product, preferably a chewy sweet product, and to methods for making such products. The chewy confectionery product contains oxidized starch, optionally in combination with a gum such as gum arabic, as a replacement for at least a part and preferably all of the gelatin in the product. The chewy confectionery product has the property of providing a long-lasting cohesive chew.

Abstract: Processes are for the co-deposition of a two component fruit snack confection including a fruit snack material jacket and a distinct center filling and the resulting products. In at least one embodiment, the center filling is jam like and is jelled in part by the action of pectin in the presence of food grade acid. The process utilized incorporates mass flow meters to monitor the specific gravities of the jacket and center filling to keep for the specific gravities of the center material and the jacket substantially the same and the creation of the multicomponent fruit snack.

Abstract: The invention relates to a dextrose in powder form, characterised in that it has a dextrose content at least equal to 99%, an &agr; crystalline form content at least equal to 95%, a water content at most equal to 1% and a compressibility, determined according to a test A, at least equal to 80 N, preferably in the range 100 N and 200 N. The invention also relates to the use of said dextrose in powder form as a sweetener or excipient, particularly in food or pharmaceutical compositions, for example, for the preparation of confectionery or of tablets to be sucked, chewed, dissolved or swallowed.

Abstract: A process for preparing a candy product with a fat-based coating having embedded therein at least one edible object by coating a candy base with a fat-based coating, softening the fat-based coating, embedding the at least one edible object in the fat-based coating and hardening the fat-based coating.

Abstract: The invention provides an uncooked, unspun intimately mixed confectionery composition having sufficient internal cohesively to be handled without losing its integrity as a mass, said composition being substantially free of unbound water and having substantially no phase separation of moisture, containing:(i) a saccharide based component; (ii) a hydrated hydrobinding component having a water activity substantially less than about 0.75, in combination with a humectant, and a (iii) fat component having a melting point substantially in the range of about 28 to about 45 degrees centigrade for providing a soft yet substantially unsticky chew texture for the composition.

Abstract: A comestible product which includes inulin, a second component and a divalent zinc or copper. When the comestible product is a tablet, a pressed tablet, a lozenge, a hard candy or a chewy candy, the second component is a formentable carbohydrate which may, optionally, include a polyol. When the comestible product is a chewing gum the second component is a polyol, a formentable carbohydrate or mixtures thereof. The comestible product is useful in controlling breath malodor.

Abstract: A decorative food formed of a plurality of kinds of fluid food materials and manufactured by using a mold is provided. The decorative food has an outside shape thereof conforming to an interior surface of the mold inclusive of an opening of said mold. The decorative food has a colored pattern divided into multiple divisions extending up to a central portion of the decorative food, in a direction to extrude the food materials into the mold, the colored pattern being formed such that the multiple divisions are arranged with substantially the same ratio at any of a cross sectional area intersecting the direction to extrude the food materials, and wherein the decorative food contains therein a foodstuff.

Abstract: Disclosed are stable, portable, oral care confectionery wherein the confectionery composition has a crunchy texture which acts to reinforce for the consumer the oral care benefit of the product.

Abstract: A chewing gum composition for controlling malodorous breath when chewed comprising a gum base having present therein a breath freshening amount of a water soluble zinc ion releasing salt and a phosphate salt mixture of alkali metal pyrophosphate and polyphosphate salts at a weight ratio of about 2:1 to 1:3 whereby the presence of the phosphate salt mixture enhances and extends the release of the zinc ion during the period of chewing.

Abstract: Disclosed are stable portable oral care confectionery compositions, which provide enhanced anti-calculus effects, optionally combined with additional oral care benefits. The present invention also relates to use of such compositions to provide improved surface conditioning effects and reduced metal astringency.

Abstract: Described is an apparatus and a method for producing particles from a food material, in particular a chocolate material. The material is heated with a melting device up to flowability and supplied to a shaping device which includes at least one nozzle for dripping the flowable material as well as a cooling device for solidifying the material drops in particle form. To make such an apparatus and such a method more efficient in a constructionally simple way, it is suggested that the cooling device should contain a cooled contact surface which is movable relative to the nozzle.

Abstract: A candy product intended to be extruded in a ribbon/belt format and capable of being extruded and rolled upon itself to create a candy roll product eliminating the need of an underlying support material, and of the type generally including as ingredients, sweetening agents, flavoring agents, binders, water, stabilizers, acidulants, fruit flavorants, and coloring agents, the improvement comprising the addition of between 0.25% and 5% by weight of gelatin thereby to provide an extrudable candy.

Abstract: An unaerated ice confection in the form of thin, unsupported, discrete pieces which are stable during packaging, storage and distribution wherein the ice confection comprises an antifreeze protein and has the following mechanical properties; &Dgr; modulus/original modulus≧0.4, and/or &Dgr; strength/original strength≧0.4; providing that when &Dgr; modulus/original modulus≦6.0, &Dgr; modulus≧50 MPa, and/or when &Dgr; strength/original strength≦2.0, &Dgr; strength≧0.2 MPa.

Abstract: Candies and confectioneries containing non-toxic sparingly soluble calcium and phosphate compounds as additives, cause the release of calcium and phosphate ions into the oral cavity gradually and persistently for a period no less than five minutes. Released calcium phosphate ions diffuse into partially demineralized tooth enamel or dentin, leasing to remineralization and repair of caries lesions, dental plaque, open dentinal tubules and exposed dentin. Agents and methods for remineralization of teeth, for reducing or eradicating cariogenic challenge in plaque following sucrose intake for producing effective anticaries actions without the use of fluoride and for desensitizing hypersensitive teeth are disclosed.

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 temperature, 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 method of producing a chewy confectionery involves high or low shear mixing with no cooking to produce a mass which is well hydrated and yet has no phase separation of moisture. A bioaffecting agent included in the confectionery is effectively taste-masked, even one that is typically organoleptically unpalatable.

Abstract: A composition in the form of a chewing gum composition or a confectionery composition containing an encapsulated stain removing agent selected from anionic and non-ionic surfactants and methods of preparing and using the same to remove stains from dental material including teeth.

Abstract: An effervescent candy bar of a syrup-based malleable and chewable component comprising at least two masses at least one of which contains acid and at least one contains alkali and a method for its preparation or manufacture.

Abstract: A composition in the form of a chewing gum composition or a confectionery composition containing stain removing agent selected from anionic and non-ionic surfactants and methods of preparing and using the same to remove stains from dental material including teeth.

Abstract: An apparatus for metering and dispensing a compressible confection comprises: at least one metering pump having an intake port and a discharge port; at least one internal bottom shutoff nozzle; at least one product line interconnecting the metering pump and the internal bottom shutoff nozzle; and a control mechanism for cyclically operating the at least one metering pump and operating the at least one internal bottom shutoff nozzle in synchronization with the metering pump such that generally constant pressure is maintained between the metering pump and the internal bottom shutoff nozzle.

Abstract: The invention relates to confections, in particular hard and soft confections, which contain a sweetener of 1-O-&agr;-D-glucopyranosyl-D-sorbitol (1,1 GPS), in particular 6-O-&agr;-D-glucopyranosyl-D-sorbitol (1,6 GPS), 1-O-&agr;-D-glucopyranosyl-D-sorbitol (1,1 GPS) and 1-O-&agr;-D-glucopyranosyl-D-mannitol (1,1 GPM); and to the use of this sweetener in confections, in particular pharmaceutically active confections.

Abstract: The invention is directed to food products that include a liquid fat and a high melting point emulsifier. The liquid fat and a high melting point emulsifier can replace solid fat in the food product. The high melting point emulsifier may also be added to chocolate to provide a chocolate composition that has better shape retention at elevated temperatures. The emulsifier component gives the fat in the chocolate a structure that resists loss of shape even at elevated temperatures and keeps the chocolate composition from sticking to the wrapper when subjected to elevated temperatures. The invention also provides a method of making the chocolate composition.

Abstract: A hard candy with a relatively-high moisture and hardness, and process of the same. The levels of moisture and hardness are respectively from about 3.5% to about 10%, and at least 4.0 kg as a penetration strength when measured by a rheometer. The hard candy is characteristic of a relatively-high transparency, insubstantial stickiness to the teeth, and lesser stimulation to the teeth.

Abstract: A subject-matter of the invention is a sweet of boiled sugar type, characterized in that it exhibits a rough texture intended for the treatment of halitosis.

Abstract: The Present invention pertains to improved sugar coated products having a hard coating of a fruity taste which products are prepared by applying a hard coating composed of a sugar alcohol over the surface of an edible core material, wherein a layer of the hard coating contains an acid.

Abstract: A method of coating comestibles comprises the steps of providing cores of comestibles to be coated; applying a coating syrup to the cores to build up a layer of coating on the cores; the coating syrup comprising a suspension made from a liquid solution of hydrogenated isomaltulose that is enriched to contain an excess of alpha-D-glucopyranosido-1,6-sorbitol (GPS) compared to alpha-D-glucopyranosido-1,1-mannitol (GPM) and a powder solid phase hydrogenated isomaltulose that is not enriched in GPS compared to GPM.