Confection Patents (Class 426/660)
  • Patent number: 6586032
    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.
    Type: Grant
    Filed: October 9, 2001
    Date of Patent: July 1, 2003
    Assignee: CP Kelco U.S. Inc.
    Inventors: Andrew J Grazela, Neil Argo Morrison
  • Publication number: 20030118628
    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.
    Type: Application
    Filed: April 5, 2001
    Publication date: June 26, 2003
    Inventors: Nurhan Pinar Tutuncu, Sonia Hartunian-Sowa, Julie A. Bratton, Kevin J. Stanton, Jean Lee
  • Patent number: 6582753
    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.
    Type: Grant
    Filed: January 19, 2001
    Date of Patent: June 24, 2003
    Assignee: Südzucker AG
    Inventors: Ingrid Willibald-Ettle, Ondrej Mikla
  • Patent number: 6582731
    Abstract: An improved composition and method for plaque inhibiting hard candies, is disclosed, having alkali metal monophosphate as the improved neutralizing active ingredient.
    Type: Grant
    Filed: September 1, 2000
    Date of Patent: June 24, 2003
    Inventor: Konrad Kaufmann
  • Publication number: 20030113436
    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.
    Type: Application
    Filed: October 24, 2002
    Publication date: June 19, 2003
    Applicant: Amano Jitsugyo Co., Ltd.
    Inventors: Itaru Fukinbara, Naoto Watanabe, Sadao Tohi, Naoko Okada
  • Publication number: 20030113435
    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.
    Type: Application
    Filed: September 13, 2002
    Publication date: June 19, 2003
    Inventor: Anh Si Le
  • Patent number: 6579375
    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.
    Type: Grant
    Filed: July 9, 2002
    Date of Patent: June 17, 2003
    Assignee: Nestec S.A.
    Inventors: Stephen Thomas Beckett, Marina Maria Miller, Susan Grimes, John Donaldson
  • Patent number: 6579555
    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.
    Type: Grant
    Filed: September 12, 2000
    Date of Patent: June 17, 2003
    Assignee: General Mills, Inc.
    Inventors: James N. Weinstein, Scott A. Tolson, James R. Borek, Peter A. Huberg, Thomas Jarl, Philip K. Zietlow, Bernhard van Lengerich
  • Patent number: 6569485
    Abstract: A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.
    Type: Grant
    Filed: February 1, 2001
    Date of Patent: May 27, 2003
    Assignee: Rich Products Corp.
    Inventor: Ahmed Abdi Hussein
  • Patent number: 6569487
    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.
    Type: Grant
    Filed: March 27, 2002
    Date of Patent: May 27, 2003
    Assignee: Jean Villard (SARL)
    Inventor: Jean Villard
  • Patent number: 6569473
    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.
    Type: Grant
    Filed: May 24, 2001
    Date of Patent: May 27, 2003
    Assignee: Fuji Oil Company, Limited
    Inventors: Hirokazu Maeda, Hitoshi Furuta, Chiemi Takei, Toshiaki Saito, Hiroyuki Mori, Kazunobu Tsumura
  • Publication number: 20030095929
    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.
    Type: Application
    Filed: January 8, 2003
    Publication date: May 22, 2003
    Inventors: Roger E. Stier, Daniel Carey, Douglas P. Fritz
  • Patent number: 6565908
    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.
    Type: Grant
    Filed: March 9, 2000
    Date of Patent: May 20, 2003
    Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.
    Inventors: Adrian Daniel, Andrew Hoddle, Anabela Jones, Jon Richard Oldroyd, Scott Singleton
  • Publication number: 20030091723
    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.
    Type: Application
    Filed: June 5, 2002
    Publication date: May 15, 2003
    Inventors: Jeong-MIn Yoon, Byong Kwon Park
  • Patent number: 6562392
    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).
    Type: Grant
    Filed: July 11, 2000
    Date of Patent: May 13, 2003
    Assignee: Sudzucker Aktiengesellschaft
    Inventors: Knut M. Rapp, Ingrid Willibald-Ettle
  • Patent number: 6562382
    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.
    Type: Grant
    Filed: August 4, 2000
    Date of Patent: May 13, 2003
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Christine L. Corriveau, Timothy Guydan, Michael McHale, S. Kristine Cahill, Gregory J. Milosch
  • Publication number: 20030087021
    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.
    Type: Application
    Filed: September 6, 2002
    Publication date: May 8, 2003
    Inventors: Robert W. Wood, Maureen E. Lennon
  • Patent number: 6555145
    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.
    Type: Grant
    Filed: June 6, 2000
    Date of Patent: April 29, 2003
    Assignee: Capricorn Pharma, Inc.
    Inventor: Subraman Rao Cherukuri
  • Patent number: 6555150
    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.
    Type: Grant
    Filed: February 5, 2001
    Date of Patent: April 29, 2003
    Assignee: Mars Incorporated
    Inventors: Marla D. Belzowski, David W. Bauman, Keith Schafer, Jennifer L. Reff, Carolyn Peucker
  • Patent number: 6555146
    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).
    Type: Grant
    Filed: July 11, 2000
    Date of Patent: April 29, 2003
    Assignee: Sudzucker Aktiengesellschaft
    Inventors: Knut M. Rapp, Ingrid Willibald-Ettle
  • Patent number: 6551647
    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.
    Type: Grant
    Filed: July 24, 2000
    Date of Patent: April 22, 2003
    Assignee: Soremartec S.A.
    Inventor: Angelo Lelli
  • Patent number: 6548090
    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.
    Type: Grant
    Filed: April 13, 2001
    Date of Patent: April 15, 2003
    Assignee: Promotion In Motion Companies, Inc.
    Inventor: Basant K. Dwivedi
  • Publication number: 20030064146
    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.
    Type: Application
    Filed: October 7, 2002
    Publication date: April 3, 2003
    Applicant: Bush Boake Allen Inc.
    Inventors: Amir Yusuf, Mark Lawrence Dewis, David John Edwards, Lesley Kendrick, Maria Wright
  • Patent number: 6537602
    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.
    Type: Grant
    Filed: June 2, 2000
    Date of Patent: March 25, 2003
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Yasushi Kawabata, Kazutoshi Morikawa, Satoko Nakajima, Fumiko Shiota, Akira Kurooka, Yoshio Yamawaki, Koji Umeno, Makoto Kobayashi
  • Patent number: 6531174
    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.
    Type: Grant
    Filed: January 28, 2000
    Date of Patent: March 11, 2003
    Assignee: Nestec S.A.
    Inventors: Louise Barrett, Jamie Edward Geddes, Santi Francesco Mangano, Frank Schmick, Andrew Steve Whitehouse
  • Patent number: 6528102
    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.
    Type: Grant
    Filed: September 1, 1999
    Date of Patent: March 4, 2003
    Assignee: Brach's Confections, Inc.
    Inventors: Sylvia Coyle, Brian Morse, John Flanyak, Charlie Fox
  • Patent number: 6527868
    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.
    Type: Grant
    Filed: August 1, 2002
    Date of Patent: March 4, 2003
    Assignee: Roquette Freres
    Inventors: Franck Moraly, Erik Labergerie, José Lis, Philippe Lefevre
  • Patent number: 6524635
    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.
    Type: Grant
    Filed: July 13, 2000
    Date of Patent: February 25, 2003
    Assignee: Nestec S.A.
    Inventor: Marcel Aebi
  • Patent number: 6517886
    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.
    Type: Grant
    Filed: June 30, 2000
    Date of Patent: February 11, 2003
    Assignee: Biovail Corporation International
    Inventors: Tommy L. Chau, Khoa Nguyen, Aradhana Sasan, Peter King, Paul Croushorn
  • Patent number: 6511679
    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.
    Type: Grant
    Filed: August 6, 2001
    Date of Patent: January 28, 2003
    Assignee: Hershey Chocolate and Confectionary Corporation
    Inventors: Ronald D'Amelia, Joseph Bell, Walter Hopkins, Saul Scheinbach, Jack Homcy, Martin Cole, Robert J. Huzinec, Judith K. Cooley, Thomas J. Carroll
  • Patent number: 6509048
    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.
    Type: Grant
    Filed: November 8, 2001
    Date of Patent: January 21, 2003
    Assignee: Akutagawa Confectionary Co., Ltd.
    Inventor: Tokuji Akutagawa
  • Publication number: 20030008062
    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.
    Type: Application
    Filed: May 15, 2002
    Publication date: January 9, 2003
    Inventors: Trevor Neil Day, Mark Greenwood, Ross Strand
  • Publication number: 20030007936
    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.
    Type: Application
    Filed: June 21, 2001
    Publication date: January 9, 2003
    Inventors: Richard S. Robinson, Timothy E. Bruce, John P. Curtis, Donna M. Vroom, Bernie P. Blackwell, Poul Norgaard Poulsen, Lars Gyldenvang
  • Publication number: 20030003219
    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.
    Type: Application
    Filed: May 15, 2002
    Publication date: January 2, 2003
    Applicant: The Procter & Gamble Company
    Inventors: Trevor Neil Day, Donald James White
  • Publication number: 20020197387
    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.
    Type: Application
    Filed: February 15, 2002
    Publication date: December 26, 2002
    Inventors: Wolfgang Tilz, Lars Schnoor
  • Publication number: 20020192356
    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.
    Type: Application
    Filed: April 13, 2001
    Publication date: December 19, 2002
    Inventor: Basant K. Dwivedi
  • Patent number: 6491960
    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.
    Type: Grant
    Filed: March 9, 2000
    Date of Patent: December 10, 2002
    Assignee: Good Humor - Breyers Ice Cream, division of Conopco, Inc.
    Inventors: Adrian Daniel, Richard Anthony Fenn, Jon Richard Oldroyd
  • Patent number: 6491900
    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.
    Type: Grant
    Filed: January 26, 2001
    Date of Patent: December 10, 2002
    Assignee: American Dental Association Health Foundation
    Inventors: Laurence C. Chow, Shozo Takagi, Gerald L. Vogel
  • Patent number: 6488979
    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.
    Type: Grant
    Filed: December 15, 2000
    Date of Patent: December 3, 2002
    Inventors: Victor R. Davila, Gilbert Finkel
  • Patent number: 6482465
    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.
    Type: Grant
    Filed: May 26, 2000
    Date of Patent: November 19, 2002
    Assignee: Biovail Technologies Ltd.
    Inventors: Subraman R. Cherukuri, Francisco Zamudio-Tena, Claude Bayard, Supapong Siris, Amrik Khurana, Sambasiva Ghanta, Matthew J. Strait, Martin K. Schaller, David M. Teale, Peter King, Robert K. Yang, T. Victor Oh
  • Patent number: 6479071
    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.
    Type: Grant
    Filed: January 28, 2002
    Date of Patent: November 12, 2002
    Assignee: Warner-Lambert Company
    Inventors: Samantha Katharine Holme, Shiuh John Luo
  • Patent number: 6479085
    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.
    Type: Grant
    Filed: June 23, 2000
    Date of Patent: November 12, 2002
    Assignee: Nestec S.A.
    Inventor: Henry Shire Archibald
  • Patent number: 6471945
    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.
    Type: Grant
    Filed: December 20, 2000
    Date of Patent: October 29, 2002
    Assignee: Warner-Lambert Company
    Inventors: Shiuh John Luo, Samantha K. Holme
  • Publication number: 20020142081
    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.
    Type: Application
    Filed: January 8, 2001
    Publication date: October 3, 2002
    Applicant: Wm. Wrigley Jr. Company.
    Inventors: Ronald L. Ream, Christine L. Corriveau, Gregory J. Milosch, Timothy J. Guydan, Michael P. McHale, George M. Nichtula
  • Patent number: 6458400
    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.
    Type: Grant
    Filed: September 29, 1998
    Date of Patent: October 1, 2002
    Assignee: Sudzucker Aktiengesellschaft
    Inventors: Ingrid Willibald-Ettle, Hanspeter Degelmann, Jörg Kowalczyk, Markwart Kunz, Mohammad Munir, Knut M. Rapp
  • Publication number: 20020136818
    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.
    Type: Application
    Filed: December 6, 2000
    Publication date: September 26, 2002
    Inventors: Shantha C. Nalur, Guillermo E. Napolitano
  • Patent number: 6455096
    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.
    Type: Grant
    Filed: April 23, 1999
    Date of Patent: September 24, 2002
    Assignee: Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo
    Inventors: Naohiko Katagiri, Satoshi Iritani, Toshio Miyake
  • Publication number: 20020132000
    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.
    Type: Application
    Filed: January 11, 2002
    Publication date: September 19, 2002
    Inventors: Marie-Helene Saniez, Guillaume Ribadeau-Dumas, Celine Taillez
  • Patent number: 6447821
    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.
    Type: Grant
    Filed: April 5, 1999
    Date of Patent: September 10, 2002
    Assignee: Warner-Lambert Company
    Inventors: Tetsuya Hakamata, Yasuhiro Mochizuki, Yasuo Noda
  • Patent number: 6444240
    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.
    Type: Grant
    Filed: August 25, 2000
    Date of Patent: September 3, 2002
    Assignee: Wm. Wrigley Jr. Company
    Inventors: David G. Barkalow, Lindell C. Richey, Julius W. Zuehlke