Abstract: The purpose of the present invention is to provide: a flowable food composition which contains xylitol in an amount sufficient to obtain excellent sweetness and which can retain the flowability over a long period even when the water content is low; and a confection which is obtained using the flowable food composition. This flowable food composition comprises glycerol, xylitol, which is contained in an amount effective for sweetness, and one or more sugar alcohols excluding xylitol and glycerol. The sugar alcohols preferably comprise one or more compounds selected from the group consisting of sorbitol, maltitol, and reduced palatinose. This confection comprises a center composition which comprises the flowable food composition and a shell composition with which at least some of the center composition is surrounded, the shell composition being selected from the group consisting of candy, chewing gum, and chocolate.

Abstract: A storage container in which the status of an opening is easily viewable includes: an inner container (10) with an opening (130); an outer container (20) being slidably attached to the inner container (10); a plurality of through holes (30) arranged in a matrix pattern on the first cover part (21); a first display (40) provided on one surface (12) and located at the position where the first display (40) is visible in a first state (S1) via the plurality of through holes (30); and a second display (50) provided on the one surface (12) and located at the position where the second display (50) is visible in a second state (S2) via the plurality of through holes (30).

Abstract: Disclosed herein are polyol particles treated to modify the properties of the polyol. Polyol particles are coated with a crunch material coating composition to provide a particulate crunch material. Alternatively, hygroscopic polyol particles are coated with an inorganic material to provide a polyol having a reduced capacity for moisture absorption. Also disclosed herein is the incorporation of such pretreated polyol particle compositions in chewing gum.

Abstract: Disclosed is a candy wherein loss of a soft component contained therein is minimized, allowing the benefits of the soft component to be enjoyed, and a feeling of roughness in the mouth is reduced. Also disclosed is a method for manufacturing said candy. The disclosed candy (10) is provided with: a first region (20) containing a dispersion comprising a liquid dispersoid and an oil-based dispersion medium; and a second region (30) that at least partially encloses the first region (20) and comprises a hard candy composition that has been hardened. The disclosed method for manufacturing the candy comprises a procedure wherein the dispersion, which comprises the liquid dispersoid and the oil-based dispersion medium, is positioned in a melted hard candy composition and then said melted composition is hardened.

Abstract: The invention provides a surface-ripened cheese product prepared from a natural cheese base, and having extended shelf life; the natural cheese base is preferably selected from English types, eyed types, Italian types, Danish types, and reduced fat or lower fat varieties of any of same. A surface-ripening culture, preferably Penicillium candidum or Penicillium camemberti, is appli to the outside surface of a natural cheese base, and incubated under controlled conditions.

Abstract: A method and apparatus for extracting particles from containers. The method comprises the steps of conducting high pressure air from a source thereof and into the containers to loosen the particles from the containers, and connecting the containers to a low pressure source to withdraw air and loose particles from containers. The apparatus comprises a source of pressurized air, and a high pressure line connected to that source to conduct the pressurized air to the containers to loosen the particles from the containers. The apparatus further comprises a low pressure source, and a low pressure line to connect the containers to the low pressure source to withdraw air and the particles from the containers. Preferably, in both the method and apparatus, the containers are moved beneath one or more caps that are used to generally close the tops of the containers, and each cap is connect to both the high and low pressure sources.

Abstract: Bitter substances (isohumulones) are removed from brewers yeast suspensions or brewers yeast autolysates by contacting a yeast suspension or yeast autolysate with a composite adsorbent material containing an adsorbent and magnetic particles embedded in a porous matrix of organic polymeric material having a pore size within the range of 2-30nm, and separating the composite containing isohumulone molecules adsorbed thereto from the suspension or autolysate. The composite may be regenerated by removing the adsorbed isohumulone which can then be recovered.