Ice Cream Type Patents (Class 426/101)
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Publication number: 20030068409Abstract: A process and apparatus for preparing a frozen ice confection comprising a frozen composition incorporating inclusions in a desired distribution by combining a flow of frozen composition with one or more flows comprising inclusions, in such a way that the flows comprising inclusions are introduced discontinuously at a multiplicity of positions in the cross-section of flow of frozen composition, and extruding the resulting combined flow without first subjecting the combined flow to any active blending step.Type: ApplicationFiled: April 25, 2002Publication date: April 10, 2003Inventors: Gary Norman Binley, Petrus Martinus Bongers, Tommaso D'Agostino, Wei Wang-Nolan
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Patent number: 6534108Abstract: The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product. The frozen milk incorporates gas, so that the product provides a flavored beverage having a foamed milk topping upon addition of a liquid.Type: GrantFiled: February 21, 2001Date of Patent: March 18, 2003Assignee: Nestec S.A.Inventors: Antonio Jimenez-Laguna, Josephine Lometillo
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Patent number: 6531169Abstract: A composite food composition, in particular a frozen water ice confection in which two or more component phases are present in an intermingled manner that is neither consisting of distinct component blocks of phases, nor present as a fine mixture(s) of phases, and in which at least one of the component phases comprise a polyanionic gel.Type: GrantFiled: March 9, 2001Date of Patent: March 11, 2003Assignee: Nestec S.A.Inventors: Thomas Eric Best, Paul Ronald Renati, Peter Harald
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Patent number: 6524634Abstract: A coating having a marbled appearance, a confectionery product provided with a coating having a marbled appearance and methods of preparing the same. the coating may be chocolate or water-based.Type: GrantFiled: February 26, 2001Date of Patent: February 25, 2003Assignee: Nestec S.A.Inventors: Kurt Busse, Edward Kuehl, Michaƫl Peter Gray, William French
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Patent number: 6503548Abstract: The method of adding an antifreeze protein to an ice confection to restrict the flow of flavor or color ions or molecules present as either solutes or a dispersion, wherein the ice confection contains no protein other than the antifreeze protein.Type: GrantFiled: March 9, 2000Date of Patent: January 7, 2003Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.Inventors: Adrian Daniel, Ian Lacy, Jon Richard Oldroyd
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Publication number: 20020197356Abstract: A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first premix of sucrose, glycerin, corn syrup and water and blending it with a hydrated gelatin/pectin solution. The resulting combined solution is then cooked at elevated temperature and pressure to form a candy melt. The resulting candy melt is reduced in moisture content and mixed with color, flavor and acid prior to forming the candy melt into discrete, soft candy pieces, e.g., by depositing in starch moulds. The candies are mixed with ice cream to form a soft candy and ice cream confection.Type: ApplicationFiled: June 7, 2001Publication date: December 26, 2002Inventor: Emanuel E. Katz
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Publication number: 20020197355Abstract: The invention relates to a frozen beverage topping composition which provides a frothy or foam layer to a beverage. The beverage topping composition provides creaming and can flavor, sweeten, and slightly cool coffee and other beverages. The frozen beverage topping composition of the invention may be made in non-dairy, dairy (containing non-fat dry milk and non-dairy fat), and real dairy (containing non-fat dry mile and butterfat) forms, as well as caloric and non-caloric sweetened versions. Methods of producing the frozen beverage topping composition are provided as well as methods of using the frozen beverage topping compositions.Type: ApplicationFiled: February 14, 2001Publication date: December 26, 2002Inventors: Barbara Klein, James Faller, Teresa Paeschke, Eleftherios Moros, Jenniefer Grady, Maureen Cheng, Glinda Lofton, Lynn Magedn, Nicole Romero
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Patent number: 6491958Abstract: An edible novelty including an edible core mounted on a stick at one end of the core. The core having another end opposite the one end and the core having an edible coverture layer. A layer of an edible viscous material covering the coverture layer of the core from the other end of the core to, at the most, adjacent the one end of the core. The material being viscous at ambient temperature and remaining substantially unfrozen at a temperature which maintains the core frozen and also at a temperature at which the novelty is eaten. The coverture layer providing an adhesive surface for the edible viscous material. An outer layer over the edible viscous material and at least substantially all of the coverture layer. The outer layer being anchored with respect to the coverture layer.Type: GrantFiled: October 27, 1999Date of Patent: December 10, 2002Assignee: Tip Top InvestmentsInventors: John Vincent Tucker, Selma Elizabeth Morcom
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Patent number: 6491960Abstract: 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: GrantFiled: March 9, 2000Date of Patent: December 10, 2002Assignee: Good Humor - Breyers Ice Cream, division of Conopco, Inc.Inventors: Adrian Daniel, Richard Anthony Fenn, Jon Richard Oldroyd
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Patent number: 6488971Abstract: A resilient pure chocolate coating composition for coating novelty ice cream items is provided. The coating composition is anhydrous, having a melting point above 0° C. and below 20° C. It comprises 15% to 50% of chocolate liquor and cocoa butter, 15% to 40% of sugar, and 15% to 50% of butter fat. The coating composition may also further comprise up to 30% whole milk solids, as a milk chocolate coating. The chocolate coating composition is a eutectic composition comprising a cocoa butter fat system and a butter fat system. It provides a coating for ice cream novelty items which is somewhat resilient, less brittle and fragile, and has better mouth sense and organoleptic properties with greater flavor release than chocolate coating compositions that employ vegetable oils as a major constituent.Type: GrantFiled: November 13, 2000Date of Patent: December 3, 2002Assignee: Cargill LimitedInventors: Van Miller, Vladimir Miller, Edward Choy
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Patent number: 6485768Abstract: A frozen confection dispensing machine for dispensing a predetermined volume of a frozen confection. In one embodiment, the machine includes a user interface and programmable control circuit to allow an operator to select the volume of extruded frozen confection for a particular product. In another embodiment, the machine includes a readily accessible hollow member to supply the machine with additional mix without interrupting extrusion of the frozen confection. In another embodiment, a plurality of frozen confection dispensing machines are located adjacent a conveyor belt for filling a pastry product with a selected volume of frozen confection.Type: GrantFiled: October 29, 2001Date of Patent: November 26, 2002Inventor: Anthony V. Feola
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Patent number: 6447829Abstract: An ice confection product having a volume of from 1 to 20 ml and a thickness of greater than 5 mm 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 confection products have properties which are akin to boiled sweets. Such products cannot be bitten or chewed but must be sucked, resulting in a product which remains in the mouth longer and is more refreshing.Type: GrantFiled: March 9, 2000Date of Patent: September 10, 2002Assignee: Good Humor - Breyers Ice Cream, division of Conopco, Inc.Inventors: Adrian Daniel, Jon Richard Oldroyd
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Publication number: 20020122848Abstract: A round item of frozen confectionery having an even roundness and a shape generated by revolution but essentially lacking an apex, rough edges and forming tool marks, In particular, the frozen confectionery has the form of a ball similar in appearance to a ball made non-industrially with an ice-cream scoop. These items are manufactured by extrusion-forming of a confectionery in the cold state.Type: ApplicationFiled: February 15, 2002Publication date: September 5, 2002Inventors: Jean-Michel Marchon, Alain Daouse
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Patent number: 6436460Abstract: A water ice comprising an antifreeze protein, a stabilizer and not less than 0.1 wt % of a protein based aerating agent obtainable by a process comprising aerating the ice confection with an aerating gas which contains at least 50% by volume of a water soluble gas such as carbon dioxide, nitrous oxide and mixtures thereof.Type: GrantFiled: March 9, 2000Date of Patent: August 20, 2002Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.Inventors: Adrian Daniel, Ian Lacy, Jon Richard Oldroyd
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Patent number: 6436454Abstract: A process for the preparation of a coated frozen confectionery product whereby an aqueous solution in the supercooled state is caused to freeze while applied on at least part of the surface of a pre-frozen element of the product.Type: GrantFiled: May 29, 1997Date of Patent: August 20, 2002Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.Inventors: David Robert Cox, Luke Oliver Heeney, Stephen Raymond Moore
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Patent number: 6399124Abstract: Frozen dessert based on an ice cream containing lactic acid bacteria, the said ice cream being coated over all or part of its surface with, and/or placed in, and/or between, an edible support, characterized in that the support is substantially free of lactic acid bacteria, and in that it comprises fermentable fibers specifically promoting the growth, in the intestinal tract, of the lactic acid bacteria contained initially in the ice cream. The invention also relates to the combined use of lactic acid bacteria and prebiotic fibers, for the preparation of a frozen composition in which the lactic acid bacteria and the fibers are not substantially in contact, for the treatment and/or the prevention of gastrointestinal disorders, for strengthening the human immune system, or for increasing the absorption of minerals.Type: GrantFiled: December 27, 1999Date of Patent: June 4, 2002Assignee: Nestec SAInventors: Corinne Lesens, Andrea M. Pfeifer, Florence Rochat
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Patent number: 6395316Abstract: A coating composition for frozen desserts is in the form of a water-in-oil emulsion which comprises about 65 to 80% by weight water phase and about 0.5 to 8% by weight of an emulsifier. The coating composition may be used to form a film, a layer, or an inclusion in a frozen dessert product.Type: GrantFiled: September 16, 1999Date of Patent: May 28, 2002Assignee: Nestec S.A.Inventors: Alain Leas, Junkuan Wang
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Publication number: 20020058090Abstract: The present invention is directed to a frozen food dessert assembly. The frozen food dessert assembly includes a chemiluminescent stick and a frozen food or food additive partially disposed about one end of the stick. Preferably, a tubing material or wrapping film is disposed about the chemiluminescent stick. The ends of the stick may include different shapes. Also, at least one of the ends of the stick may include a hook or a handle. The stick can define an aperture proximate to at least one of its ends.Type: ApplicationFiled: October 11, 2001Publication date: May 16, 2002Inventor: Zak Siddons
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Patent number: 6379724Abstract: An ice confection coating of an aqueous based sol containing a pectin and a setting agent in an amount sufficient to cause gelation of the sol. Also included are methods for preparing the coating, methods for applying the coating, and the resultant coated ice confection products.Type: GrantFiled: October 22, 1999Date of Patent: April 30, 2002Assignee: Nestec S.A.Inventors: Eric Thomas Best, Linda Coulter, Julia Ellen Erickson Decruz
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Publication number: 20020041919Abstract: An edible novelty including an edible core mounted on a stick at one end of the core. The core having another end opposite the one end and the core having an edible coverture layer. A layer of an edible viscous material covering the coverture layer of the core from the other end of the core to, at the most, adjacent the one end of the core. The material being viscous at ambient temperature and remaining substantially unfrozen at a temperature which maintains the core frozen and also at a temperature at which the novelty is eaten. The coverture layer providing an adhesive surface for the edible viscous material. An outer layer over the edible viscous material and at least substantially all of the coverture layer. The outer layer being anchored with respect to the coverture layer.Type: ApplicationFiled: October 18, 2001Publication date: April 11, 2002Applicant: Tip Top Investments, LtdInventors: John Vincent Tucker, Selma Elizabeth Morcom
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Patent number: 6338863Abstract: An iced-confectionary article coated with a layer of cooked batter, in particular in the form of a popsicle. This article is prepared by dipping a precooled iced confection center, fitted with a stick, into an aerated meringue-like liquid frying batter, cooking the batter and then hardening and freezing of the article.Type: GrantFiled: December 17, 1998Date of Patent: January 15, 2002Assignee: Nestec S.A.Inventors: Olivier Amiel, Charles-Austin Sunderland
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Publication number: 20010048962Abstract: A process for the production of a frozen food product comprising AFP, wherein the conditions are chosen such that the ice-crystals in the product have an aspect ratio of from 1.9 to 3.Type: ApplicationFiled: July 9, 1997Publication date: December 6, 2001Applicant: RICHARD ANTHONY FENNInventors: RICHARD ANTHONY FENN, DAVID NEEDHAM, KEITH SMALLWOOD
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Patent number: 6299923Abstract: An ice confection containing a plurality of inclusions within the ice confection and a process for producing an ice confection containing a plurality of inclusions within the ice confection by automatically distributing the inclusions through a fruit feeder into the ice mix.Type: GrantFiled: February 11, 1998Date of Patent: October 9, 2001Inventor: Jeannine Meziane
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Patent number: 6284294Abstract: A patterned composite food product has an ice confectionery composition component and an edible material component which is different from the ice confectionery composition, the edible material having a pattern form which is an inclusion pattern zone in the ice confectionery composition, and the pattern may have a layer form wherein a plurality of edible material layers are separated one from another and surrounded by the ice confectionery composition. The composite product is prepared by pumping an ice confectionery composition into a former structure provided with an extrusion die for product extrusion from the former structure and by pumping a the edible material component through an assembly of a hollow spindle with nozzle(s) attached wherein the nozzle(s) is (are) provided with ports, particularly slots, for delivering the edible material to within the ice confectionery composition pumped through the former structure.Type: GrantFiled: November 22, 1999Date of Patent: September 4, 2001Assignee: Nestec S.A.Inventors: William French, Josephine E. Lometillo
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Patent number: 6251455Abstract: A product with a striped coating, method for making, and an apparatus for applying a coating to a confectionery to produce a confectionary with a striped appearing coating. The striped appearing coating preferably includes more than one type of chocolate, preferably two types of chocolate. Advantageously, the striped appearing coating is formed from two layers of chocolate, a foundation chocolate layer and a striped chocolate layer, thus giving the striped appearing chocolate coating a three dimensional texture.Type: GrantFiled: October 14, 1999Date of Patent: June 26, 2001Assignee: Nestec S.A.Inventor: Amend Thomas
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Patent number: 6251456Abstract: A product with a striped coating, method for making, and an apparatus for applying a coating to a confectionery to produce a confectionary with a striped appearing coating. The striped appearing coating preferably includes more than one type of chocolate, preferably two types of chocolate. Advantageously, the striped appearing coating is formed from two layers of chocolate, a foundation chocolate layer and a striped chocolate layer, thus giving the striped appearing chocolate coating a three dimensional texture.Type: GrantFiled: October 14, 1999Date of Patent: June 26, 2001Assignee: Nestec S.A.Inventors: Gary P. Maul, William French
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Patent number: 6235324Abstract: A composite ice-cream cone having a preformed, closed-bottomed wafer shell. The shell has an inner surface, a length, an outer surface and an upper edge. A separate, preformed, closed-bottomed chocolate shell has a lower portion, an upper portion and a filling of a frozen product contained in both the lower and upper portions. The lower portion of the chocolate shell is insertedly nested within the wafer shell with the lower portion having a form complimentary to the inner surface of the wafer shell such that lower portion extends over both the entire inner surface of the wafer shell and the length of the wafer shell.Type: GrantFiled: March 11, 1999Date of Patent: May 22, 2001Assignee: S.I.D.A.M. S.R.L.Inventors: Franco Albino Luigi Grigoli, Ivano Maini
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Patent number: 6231901Abstract: A frozen confectionery product which changes color has first and second frozen confectionery product compositions arranged for being consumed together. In an embodiment, the first composition has an acidic pH and contains a colorant component which colors the first composition and which, upon an increase in pH, changes color, and the second composition has a pH so that upon a mixing with the first composition, the pH of the first composition and colorant mixed with the second composition increases so that the colorant changes color, and each composition may contain a differing coloring component for obtaining a different coloration upon mixing.Type: GrantFiled: March 23, 1999Date of Patent: May 15, 2001Assignee: Nestec S.A.Inventors: Tawfik Yousef Sharkasi, George Tonner, Eric Best, Shantha Chandrasekaran Nalur, Monika Gaelweiler
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Patent number: 6228415Abstract: The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage base and frozen milk concentrates constituting distinct separate portions of the product. The frozen milk incorporates gas, so that the product provides a flavored beverage having a foamed milk topping upon addition of a liquid.Type: GrantFiled: March 18, 1999Date of Patent: May 8, 2001Assignee: Nestec S.A.Inventors: Antonio Jimenez-Laguna, Josephine Lometillo
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Patent number: 6214394Abstract: The invention relates to a method for the production of two-component ice cream, in which a core of ice cream, the surface of which is cooled to at least about −15° C., is dipped into a fat-containing coating solution, in order to form a coating layer, and to the two-component ice cream which can be obtained with the method. Thereby, the fat content of the coating solution should be at least about 10%.Type: GrantFiled: September 1, 1999Date of Patent: April 10, 2001Assignee: Scholler Lebensmittel GmbH & Co. KGInventor: Richard Beer
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Patent number: 6203831Abstract: A multi-layer food composition packaged in a container has a layer of a sterilized fat-containing composition, such as a chocolate, on a heat-treated component, such as a mousse, a creme, a jelly and/or a sauce, and a heat-treated component may be positioned on the fat-containing composition layer. The heat-treated food component has a Bostwick viscosity less than 8 cm, and the fat-containing composition layer has a thickness of between 0.1 mm and 3 mm. The food component and sterilized fat-containing composition are introduced into the container under ultrahygienic or aseptic conditions, and after introduction of a heat-treated food component into the container, the fat-containing composition is sprayed under pressure onto the component.Type: GrantFiled: October 15, 1996Date of Patent: March 20, 2001Assignee: Nestec S.A.Inventors: Hans-Christian Eder, Bernd Elhaus, Franz Liebenspacher
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Patent number: 6200622Abstract: A process for the production of a frozen food product comprising anti-freeze peptide (AFP), wherein the product is at least partially pre-frozen in the substantial absence of free AFP, followed by including the free AFP therein.Type: GrantFiled: March 13, 1998Date of Patent: March 13, 2001Assignee: Good Humor - Breyers Ice Cream, division of ConopcoInventors: Donald Frank Darling, Andrew Hoddle
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Patent number: 6194014Abstract: A chocolate coating having a marbled appearance, a confectionary product provided with a chocolate coating having a marbled appearance, and methods for preparing the same. The chocolate coating may be water or chocolate based.Type: GrantFiled: December 5, 1997Date of Patent: February 27, 2001Assignee: Nestec S.A.Inventors: Kurt Busse, Edward Kuehl, Michaƫl Peter Gray, William French
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Patent number: 6177112Abstract: A composite product which includes an ice confectionery substance, particularly an ice cream, and a pastry is prepared by superposing brick or filo pastry so that a layered pastry product is formed which has alternating layers of pastry and a fat, the layered pastry product is shaped for containing an ice confectionery substance and baked, and an ice confectionery is introduced therein after applying a moisture-barrier substance so that the ice confectionery is separated from the baked pastry by the moisture-barrier substance.Type: GrantFiled: April 30, 1999Date of Patent: January 23, 2001Assignee: Nestec S.A.Inventors: Christian Dufort, Alain Fournet, Charles-Austin Sunderland
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Patent number: 6174555Abstract: A water-containing chocolate composition, which is particularly suitable for being combined with an ice confectionery composition as a coating upon or as an inclusion in the ice confectionery composition to provide a composite composition, is an admixture of chocolate and of a water-in-oil emulsion which includes a vegetable oil and milk fat. By weight based upon the composition weight, the water is present in an amount of from 10% to 30%, fat substances are present in an amount of from 35% to 45% and carbohydrates are present in an amount of from 30% to 40%.Type: GrantFiled: March 31, 1999Date of Patent: January 16, 2001Assignee: Nestec S.A.Inventors: Alain Leas, Junkuan Wang
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Patent number: 6156357Abstract: An edible frozen confection food product and method comprises providing an elongated core of frozen confection and an elongated edible receptacle for receiving and retaining the core. The receptacle comprises a cake-like bun having first and second portions in part separated from one another to form a generally channel-shaped pocket, but joined. The core is disposed in the pocket and occupies a portion of the pocket less than a whole of the pocket.Type: GrantFiled: June 25, 1999Date of Patent: December 5, 2000Inventor: Peter B. Franklin
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Patent number: 6110515Abstract: A substantially transparent layer of cocoa butter or equivalent thereof on a confection, surrounded by an aqueous medium, prevents color bleeding from the confection into the aqueous medium and inhibits deterioration of the confection caused by the aqueous medium.Type: GrantFiled: August 31, 1998Date of Patent: August 29, 2000Assignee: Mars IncorporatedInventors: Olivier M. Clechet, Michel Flambeau, Laurie Winward
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Patent number: 6103279Abstract: A food product comprising a wafer shell which encloses a mass of hydrated or substantially hydrated, creamy filling. A core of soft caramel is incorporated in the mass of filling and the wafer shell is preferably covered by a continuous coating layer, for example, based on chocolate, possibly with the addition of chopped nuts or another granular substance.Type: GrantFiled: January 7, 1998Date of Patent: August 15, 2000Assignee: Soremartec SAInventor: Pietro Ferrero
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Patent number: 6099874Abstract: An edible novelty including an edible core mounted on a stick at one end of the core. The core having another end opposite the one end and the core having an edible coverture layer. A layer of an edible viscous material covering the coverture layer of the core from the other end of the core to, at the most, adjacent the one end of the core. The material being viscous at ambient temperature and remaining substantially unfrozen at a temperature which maintains the core frozen and also at a temperature at which the novelty is eaten. The coverture layer providing an adhesive surface for the edible viscous material. An outer layer over the edible viscous material and at least substantially all of the coverture layer. The outer layer being anchored with respect to the coverture layer.Type: GrantFiled: January 16, 1998Date of Patent: August 8, 2000Assignee: Tip Top InvestmentsInventors: John Vincent Tucker, Selma Elizabeth Morcom
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Patent number: 6096867Abstract: Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystalsType: GrantFiled: July 22, 1997Date of Patent: August 1, 2000Assignee: Good Humor-Breyers Ice Cream, Division of Conopco, Inc.Inventors: Louise Jane Byass, Donald Frank Darling, Charlotte Juliette Doucet, Richard Anthony Fenn, Peter John Lillford, Andrew John McArthur, David Needham, Christopher Sidebottom, Keith Smallwood, Margaret Felicia Smallwood
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Patent number: 6090917Abstract: A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fraction.Type: GrantFiled: July 9, 1997Date of Patent: July 18, 2000Assignee: Good Humor-Breyers Ice CreamsInventors: Peter John Lillford, Andrew John McArthur, Christopher Michael Sidebottom
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Patent number: 6083542Abstract: A frozen dessert such as ice cream that simulates the shape and color of french fried potatoes. The dessert is produced in elongate sections that have a small cross sectional area. Each section is coated on its exterior surfaces with an edible coating that serves to enhance the flavor of the dessert and to act as an insulating barrier. The coating permits a consumer to handle the individual sections with their fingers to enable consuming the dessert. The color of the coating simulates the color of french fried potatoes.Type: GrantFiled: February 11, 1998Date of Patent: July 4, 2000Inventor: Jim Lacy
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Patent number: 6083546Abstract: A two component ice confection is formed by cooling an ice confection core to below -15.degree. C., preferably using a cryogenic liquid, then immersing it in a water ice solution to form a layer of water ice on the core, and then hardening the water ice layer. Products formed by the process preferably have an average ice crystal size of below 100 micron.Type: GrantFiled: June 4, 1996Date of Patent: July 4, 2000Assignee: Good Humor CorporationInventors: Gordon Stewart Carrick, Kay Jennifer Duff, Thomas David Houlihan, Sheila Smith
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Patent number: 6071546Abstract: An ice confection comprising an ice confection core, a fat-based outer coating layer and an edible emulsifier as a precoating layer between the ice confection core and the edible fat-based outer coating layer, wherein the edible emulsifier includes both hydrophilic and lipophilic moieties.Type: GrantFiled: November 16, 1998Date of Patent: June 6, 2000Assignee: Nestec S.A.Inventor: Shantha Chandrasekaran Nalur
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Patent number: 6045836Abstract: The invention relates to a packed in-pack filled edible solidified product on a stick and a method for producing the same. A thermoformed plastic package define a 3-dimensional cavity with an inlet channel through which an edible product in liquid or semi-liquid form has been filled. In the inlet channel the stick is arranged, it extends into the edible product in the cavity. A support is provided in the pack for supporting the stick before solidification of the product.Type: GrantFiled: June 12, 1998Date of Patent: April 4, 2000Assignee: Nestec S.A.Inventors: Christiane Saunier, Bruno Delande
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Patent number: 6039988Abstract: A baked good includes a laminate. The laminate includes a layer of fat and a protein layer which adsorbs a portion of the fat layer. The laminate prevents moisture from penetrating the baked good.CROSS-REFERENCES TO RELATED APPLICATIONSThis is a continuation-in-part of application Ser. No. 08/595,035, filed Jan. 31, 1996, now U.S. Pat. No. 5,789,008.Type: GrantFiled: August 4, 1998Date of Patent: March 21, 2000Inventor: Woodrow C. Monte
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Patent number: 6033695Abstract: Non-temper, low lauric fat blends suitable for coatings contain the following fatty acid residues in the amounts indicated:10-30 wt % C12:020-80 wt % total (C16:0+C18:0)30-60 wt % C18:1,while the weight ratio C18:0/C16:0 ranges from 2-7.Type: GrantFiled: December 15, 1998Date of Patent: March 7, 2000Assignee: Loders Croklaan B.V.Inventors: Frederick William Cain, Arie Loots, Nico Zwikstra
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Patent number: 6033702Abstract: A coating of drystuff particles on the outside of an ice dome projecting from a cone is effected by pressing down the inversed cone against a spherical resilient membrane having a overlying layer of a particulate material. The invention proposes to coat the domes projecting further from the cone with the use of compressed air for pressing the membrane against the dome surface and by arranging for a vertical movement of the membrane relative to the overlying layer of the particle material.Type: GrantFiled: February 11, 1999Date of Patent: March 7, 2000Assignee: Tetra Laval Food Hoyer A/SInventors: Ulrik Pedersen, Ole Krener
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Patent number: 6017574Abstract: A method for making a frozen composition for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.Type: GrantFiled: January 14, 1997Date of Patent: January 25, 2000Assignee: The Pillsbury CompanyInventors: John F. Clemmings, Hans F. Zoerb, Diane R. Rosenwald, Victor T. Huang
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Patent number: 6007848Abstract: Low calorie food products that contain highly crystalline bulking agents that impart improved texture and mouthfeel to the food products are described. The food products contain 1,4-anhydroglucitol or 1,4-anhydrogalactitol and a food ingredient. A method of preparing 1,4-anhydro-DL-galactitol comprising heating galactitol in a water-immiscible, high-boiling, reaction-inert medium in the presence of a mineral acid is also described.Type: GrantFiled: July 14, 1997Date of Patent: December 28, 1999Assignee: Cultor Ltd.Inventors: Michael E. Hendrick, deceased, Barry J. Morton, Robert J. Rafka