Abstract: A confectionery having a grape-like mouthfeel, includes: a solidified gel composition; and a collagen casing coating the solidified gel composition, in which the solidified gel composition has a dynamic viscoelastic pattern similar to that of a flesh of a raw grape. Thus, the confectionery has a grape-like mouthfeel, i.e., a disintegration mouthfeel similar to that of a raw grape with skin. Examples of the dynamic viscoelastic pattern include a dynamic viscoelastic pattern in which a loss tangent value at an angular frequency of 63.1 rad/S decreases by 34 to 83% relative to a loss tangent value at an angular frequency of 3.98 rad/S.

Abstract: The invention relates to a method of manufacturing a frozen confection comprising providing a frozen confection to be coated, providing a liquid coating composition which comprises less than 25% of saturated fatty acids and which solidifies in a two-step crystallization at a temperature of ?15° C., at least partly coating the frozen confection, letting the coating composition perform a first crystallization event, and letting the at least partly coated frozen confection perform a second crystallization event. The invention also relates to a at least partly coated frozen confection obtained by this method of manufacturing.

Abstract: The present invention provides frozen confectionery (sherbet and frozen confectionery containing ice) containing a specific amount of isomaltodextrin that is easy to loosen without affecting a flavor.

Abstract: Disclosed is a frozen confection comprising freezing point depressants in an amount of from 25 to 35% by weight of the frozen confection, wherein the number average molecular weight <M>n of the freezing point depressants is from 200 to 250 g mol?1, and wherein the freezing point depressants comprise erythritol in an amount of from 0.25 to 5 7% by weight of the frozen confection.

Abstract: Disclosed herein is one or more food compositions comprising at least one edible ingredient and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch. Also disclosed herein is a process for making said food compositions, the method comprising adding a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch to the composition, wherein an effective amount of the texturizing agent is added to thicken the food composition. The texturizing agent can be used to replace protein and/or fat in said one or more food compositions.

Abstract: This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.

Abstract: A saltiness enhancing mixture containing only non-chemical named ingredients generally recognized as safe which substantially reduces the typical amount of sodium per serving in many types of foods while yet preserving an equal level of perceived saltiness without introducing predominant spicy flavor and without adding bitter notes requiring more than typical levels of sweetener.

Abstract: A shelf-stable mousse comprising (i) an aerated fat-free composition of a protein whipping agent, water and a sugar syrup, which composition is in admixture with (ii) at least one of a fat-containing substance; wherein the mousse has a water activity of less than 0.75, a hardness of less than 0.8N (measured as the force required to insert a probe to a depth of 7 mm into the mousse), and a loss factor tan ? value of greater than 0.95.

Abstract: A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.

Abstract: Spirulina infused gummies containing micronutrients for consumption by a person to deliver beneficial and necessary nutrients to the person and a method of preparing spirulina infused gummies to eliminate the bad odor and taste normally associated with spirulina. The gummies have pectin, water, citric acid, sugar and/or glucose and spirulina. Preservatives and flavor additives can also be included. The method of making the gummies includes heating a mixture of citric acid and water, adding pectin and sugar to the mixture and then stirring, adding hot glucose to the mixture, stirring the mixture and allowing the mixture to cool, adding spirulina to the mixture followed by continuous stirring, adding additional citric acid to the mixture, stirring until jellification begins, pouring the mixture into molds and removing the mixture from the molds when cool. Preferably, a preservative and a flavor additive are added to the mixture prior to the additional citric acid.

Abstract: Starch-based edible coating compositions for preserving food products are disclosed. The starch-based coatings comprise both a polymerized starch, comprising intertwined amylopectin chains and/or amylose chains, and native (unmodified) and/or modified starch granules dispersed in a liquid carrier. When the starch granules are heated to a temperature to induce swelling, the swollen starch granules become embedded in the intertwined amylopectin and/or amylose chains, improving physical properties of the coating needed to extend shelf-life of food products. Also disclosed are coatings made from the coating compositions, methods of making the coatings, and methods of applying the coatings to food products.

Abstract: A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

Abstract: The invention describes a method for the preparation of gelatin based gummy candies, wherein a liquid candy composition comprising gelatin, bulking agent and water is casted in a mold and allowed to set to provide the gelatin based gummy candies, and the gelatin based gummy candies are removed from the mold. The liquid candy composition comprises, based on the total weight of the composition, 20 w/w % or less water, and the mold is not capable of absorbing water from the liquid candy composition, and at least a portion of the mold that is in contact with the liquid candy composition is resilient. A liquid candy composition suitable to be casted in such a mold and capable to form gelatin based gummy candies upon setting therein is described.

Abstract: The present invention is directed toward a candy bar that is designed to offer a consumer a different flavor profile with each bite of the candy bar. The candy bar may be an elongate member having a horizontal length. More specifically, the candy bar may be configured to contain a plurality of cavities within each bar, wherein each cavity includes a filling that is different from the filling of at least one other cavity of the plurality of cavities.

Abstract: A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C., from 24 to 32 wt % vegetable fat that is liquid at 4° C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom.

Abstract: A process for treating milk including the steps of: a homogenization step wherein the milk is maintained at a temperature of below about 60° C.; and, a high pressure processing step, wherein the milk is subjected to an elevated pressure above about 350 MPa wherein the elevated pressure of the high pressure processing step does not induce an increase in the temperature of the milk in excess of a limiting temperature of about 60° C. during the high pressure processing step.

Abstract: The present invention provides a food composition that makes it possible to effectively conduct mastication and swallowing training. The food composition contains a starch, a gelling agent, a paste, and water, the amount of the water contained in the composition being 65 wt % or more and less than 90 wt %, the total amount of the starch, the gelling agent, the paste, and the water being 85 to 100 wt %, the composition having a fracture stress of 20,000 to 70,000 N/m2.

Abstract: The present invention provides an oil and fat for suppressing bloom in a chocolate-like food product obtained by a simple method, or a chocolate-like food product in which said oil and fat is used. It was discovered that an oil and fat containing prescribed amounts of an SSU fat and extremely hardened high-erucic-acid rapeseed oil exhibits strong bloom resistance properties. Furthermore, it was confirmed that this effect is further enhanced by the combined use of a sorbitan fatty acid ester.

Abstract: A device for orienting wound dough products includes a first conveyor belt circulating with a first conveying speed and transporting a wound dough product having an end protruding from a circumference of the dough product. A second conveyor belt receives the wound dough product from the first conveyor belt and circulates with a second conveying speed which is different from the first conveying speed. The difference between the first conveying speed and the second conveying speed sets the wound dough product received from the first conveyor belt in a desired rolling motion on the second conveyor belt, wherein after the wound dough product has reached a defined end position in which the end of the wound dough product abuts on the second conveyor belt, the rolling motion of the wound dough product stops.

Abstract: The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.