Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

Abstract: The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.

Abstract: A confectionary comprising a solid shaped confectionary composition sanded with a sugar alcohol having a negative heat of solution and a method of mixing same. The method involves coating solid pieces of confectionary composition with a wetting syrup and sanding the wetted pieces with sugar alcohol crystals. The confectionary is characterized by intense initial cooling and flavor release.

Abstract: A chocolate composition and a method for manufacturing the chocolate composition include a solid material, e.g., nutritive carbohydrate sweetener that has a particle size from about 50 to about 1000 nanometers. The solid material may comprise a sugar, such as but not limited to, sucrose. By including within the chocolate composition the solid material that has the particle size from about 50 to about 1000 nanometers, the chocolate composition has enhanced temperature resistance properties.

Abstract: A chewing gum comprising a solid shaped chewing gum composition sanded with a sugar alcohol having a negative heat of solution and a method of mixing same. The method involves coating solid pieces of chewing gum composition with a wetting syrup and sanding the wetted pieces with sugar alcohol crystals. The chewing gum is characterized by intense initial cooling and flavor release.

Abstract: A confectionary comprising a solid shaped confectionary composition sanded with a sugar alcohol having a negative heat of solution and a method of mixing same. The method involves coating solid pieces of confectionary composition with a wetting syrup and sanding the wetted pieces with sugar alcohol crystals. The confectionary is characterized by intense initial cooling and flavor release.

Abstract: The present invention is directed to a confectionary item comprising: (a) a tackified matrix core upon which a matrix of non-homogenous powdered materials is formed by applying: (b) at least one deposit of binder that adheres to the gelatin flavored matrix core; (c) a powdered deposit of edible water soluble carbohydrate exhibiting a negative heat of solution; (d) optional additional alternating deposits of (b) and (c) above; (e) an optional, powdered deposit of a low-hygroscopic flow agent applied over the powdered layers (b), (c) and (d) where (d) is applied, which low hygroscopic flow agent can be applied after an optional preceding deposit of aqueous solution of water-soluble binder; and (f) an optional layer of protective coating of a confectioner's glaze and/or confectioner's shellac. The present invention is also directed to the process of making the confectionary item.

Abstract: A calcium fortified syrup is disclosed which provides between 10-70% of the US RDI of calcium per 2 tablespoonfuls. The calcium remains uniformly dispersed and the product has no harsh off-notes or bitter after taste.

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: 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 present process is directed to a method of crystallizing the lactose in milkfat which comprises (a) mixing the milk powder with water in an amount sufficient to initiate crystallization when subjected to shearing and heating, and (b) subjecting the product of (a) to shearing and heating under conditions effective to crystallize the lactose, said heating being conducted at a temperature greater than the glass transition temperature of the lactose and below the temperature at which the product will have a burnt flavor.

Abstract: Chocolates are wrapped individually by a method that involves feeding single wrapping sheets along a first path in a first direction spaced at a selected pitch, in such a way that the trailing edge of one wrapping sheet and the leading edge of the next are distanced one from another, and at the same time feeding a continuous ribbon in a second direction along a second path that merges with the first path at an assembling station where the ribbon is stably united with the sheets; ribbon and sheet then advance together in a third direction, along which the ribbon is divided into discrete slivers by repeated cuts, each made between the trailing edge of one sheet and the leading edge of the next and at a distance such that each sliver will present a portion projecting from the trailing edge of the wrapping sheet to which it is attached.

Abstract: Chocolates are wrapped individually by a method that involves feeding single wrapping sheets along a first path in a first direction spaced at a selected pitch, in such a way that the trailing edge of one wrapping sheet and the leading edge of the next are distanced one from another, and at the same time feeding a continuous ribbon in a second direction along a second path that merges with the first path at an assembling station where the ribbon is stably united with the sheets; ribbon and sheet then advance together in a third direction, along which the ribbon is divided into discrete slivers by repeated cuts, each made between the trailing edge of one sheet and the leading edge of the next and at a distance such that each sliver will present a portion projecting from the trailing edge of the wrapping sheet to which it is attached.

Abstract: Chocolates are wrapped individually by a method that involves feeding single wrapping sheets along a first path in a first direction spaced at a selected pitch, in such a way that the trailing edge of one wrapping sheet and the leading edge of the next are distanced one from another, and at the same time feeding a continuous ribbon in a second direction along a second path that merges with the first path at an assembling station where the ribbon is stably united with the sheets; ribbon and sheet then advance together in a third direction, along which the ribbon is divided into discrete slivers by repeated cuts, each made between the trailing edge of one sheet and the leading edge of the next and at a distance such that each sliver will present a portion projecting from the trailing edge of the wrapping sheet to which it is attached.

Abstract: A commercially viable, runner-type peanut cultivar, as well as seeds and plants of the cultivar, agronomically similar to Florunner but having an improved fatty acid profile in the seed oil.

Abstract: The present invention relates to a pharmaceutical formulation prepared from medicaments selected from the group consisting of retinoids, corticosteroids, vitamin D or .alpha. or .beta.-hydroxy acids admixed with cocoa butter or partially hydrolyzed cocoa butter emulsion.

Abstract: The present invention is directed to a process for preparing a chocolate-like product containing non-tempering cocoa butter substitute and to the product prepared therefrom.

Abstract: The present invention is directed to a method of treating wounds and burns on the skin of a warm-blooded animal which comprises applying to the area of the skin that is injured a medicament containing cocoa butter or partially hydrolyzed cocoa butter.

Abstract: A commercially viable, runner-type peanut cultivar, as well as seeds and plants of the cultivar, agronomically similar to Florunner but having an improved fatty acid profile in the seed oil.

Abstract: The present invention is directed to a means of enhancing the cocoa flavor to a fat matrix by adding thereto about 0.3 g to about 4.0 g phenylalanine, 0.75 g to about 2.0 g leucine, and about 0.5 g to about 3.0 g reducing sugar and optionally about 0.05 g to about 0.8 g alanine for each 100 g of unroasted fat matrix and roasting the same, and to the products produced therefrom.