Sugar Or Carbohydrate Containing Patents (Class 426/103)
  • Patent number: 10201166
    Abstract: Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.
    Type: Grant
    Filed: March 30, 2016
    Date of Patent: February 12, 2019
    Assignee: BARILLA G. E R. FRATELLI S.P.A.
    Inventors: Roberto Buttini, Corrado Ferrari, Alessio D'Urso, Giancarlo Riboldi
  • Patent number: 10194669
    Abstract: A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.
    Type: Grant
    Filed: December 6, 2017
    Date of Patent: February 5, 2019
    Assignee: Rose Acre Farms, Inc.
    Inventor: Peggy D. Johns
  • Patent number: 10178870
    Abstract: The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer=(M2?M1)/M2Wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. An aerated confectionery shell obtainable by this method is also provided.
    Type: Grant
    Filed: June 29, 2012
    Date of Patent: January 15, 2019
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Thorsten Gustav, Paula Mora Castrillon, Rudolph Hauger
  • Patent number: 10160581
    Abstract: Described herein is a wrapper (1) for food products, in particular confectionary products, comprising—a wrapping sheet shaped so as to define a curved portion (2) within which a product is housed;—a tear strip (6) applied on an inner side of said sheet, and—an adhesive label (16) applied on the outer side of said curved portion (2) and on one end of said tear strip (6). The adhesive label (16) provides hermetic closing of the wrapper which is provided with a cut (12) at said one end of the tear strip (6) and at the same time comes to constitute, together with the tear strip (6) the means for opening the wrapper.
    Type: Grant
    Filed: April 22, 2016
    Date of Patent: December 25, 2018
    Assignee: SOREMARTEC S.A.
    Inventor: Giuseppe Terrasi
  • Patent number: 10138304
    Abstract: Methods for increasing the extractable rubber content of non-Hevea plant matter that entail the use of particular forms of hammer milling and/or roller milling in an increase in the amount of rubber that can be extracted from the resulting plant matter such as by organic solvent extraction or aqueous extraction are provided. In certain embodiments, the methods are for increasing the extractable rubber content of guayule plant matter, and entail the use of particular forms of hammer milling in combination with roller milling and flaking to increase the amount of rubber that can be extracted from the guayule plant matter such as by organic solvent extraction or aqueous extraction.
    Type: Grant
    Filed: June 18, 2013
    Date of Patent: November 27, 2018
    Assignee: Bridgestone Corporation
    Inventors: Yingyi Huang, Mark W. Smale
  • Patent number: 10124020
    Abstract: A comestible article is disclosed that employs finely ground demulcent particles of a median particle size such that the demulcent is not readily perceived by the human tongue and in which the demulcent granules are not fully hydrated. As a result of the small particle size and lack of being fully hydrated during production, the demulcent particles exhibit faster and greater levels of hydration upon consumption, leading to quicker and more complete relief.
    Type: Grant
    Filed: April 17, 2014
    Date of Patent: November 13, 2018
    Assignee: THE HERSHEY COMPANY
    Inventors: Robert J. Huzinec, Gagan Mongia, Mahesh Venkatachalam, Thomas J. Carroll, Jordana Langiotti Swank, Pamela Gesford
  • Patent number: 10021894
    Abstract: Provided is a method for manufacturing a baked chocolate by shaping a chocolate to a prescribed shape and baking, wherein the inherent softness of chocolate can be maintained in the interior of the baked chocolate obtained thereby, and sagging during baking and uneven baking can be prevented. During baking of the shaped chocolate in an oven, characterized in that an ambient temperature during a first half of baking is set to 170-350° C., an ambient temperature during a second half of baking is set to 150-330° C., and the temperature during the first half of baking is set to at least 20° C. higher than the temperature during the second half of baking. The baked chocolate is preferably aerated to a specific gravity of 0.3-1.1.
    Type: Grant
    Filed: October 6, 2014
    Date of Patent: July 17, 2018
    Assignee: MORINAGA & CO., LTD.
    Inventors: Naoki Iemoto, Yasuyoshi Kinta
  • Patent number: 10004205
    Abstract: A solid, free-flowing composition adapted to deliver fragrance or malodor counteractant in a consumer product that is subjected to actual or potential malodorous influences, comprising: a delivery system consisting of a core material surrounded by a fragranced material comprising microdroplets of a dispersed fragrance in a fragrance-encapsulating material, optionally surrounded by a protective coating, and, an external absorbent material in which the fragrance delivery vehicle is dispersed. The invention is especially effective with respect to animal litters, especially those for cats.
    Type: Grant
    Filed: April 3, 2006
    Date of Patent: June 26, 2018
    Assignee: GIVAUDAN SA
    Inventors: Christian Quellet, Johnny Bouwmeesters, Sibilla DeLorenzi, Thomas McGee
  • Patent number: 9956323
    Abstract: Medical devices for local bioactive delivery are described. A medical device includes a first biodegradable layer, a second biodegradable layer, and a bioactive disposed between the first and second biodegradable layers. The first and second biodegradable layers are positioned such that a surface of the first biodegradable layer faces a surface of the second biodegradable layer and such that a peripheral portion of one biodegradable layer is folded over a peripheral portion of the other biodegradable layer. Methods of making medical devices and methods of using medical devices are also described.
    Type: Grant
    Filed: December 16, 2015
    Date of Patent: May 1, 2018
    Assignee: COOK MEDICAL TECHNOLOGIES LLC
    Inventors: Colleen Gemborys, Steve Pendleton
  • Patent number: 9943085
    Abstract: The prevent invention relates to a fondant comprising a sugar system made up of a first non-crystalline phase and a second crystalline phase, wherein the non-crystalline phase contains isomaltulose and sucrose and wherein the crystalline phase contains isomaltulose. The invention also relates to a method for the production thereof, the use of the fondant as icing, coating or filling for baked goods and baked goods that are completely or partially coated with the fondant according to the invention.
    Type: Grant
    Filed: September 23, 2013
    Date of Patent: April 17, 2018
    Assignee: SUDZUCKER AG
    Inventors: Stephan Marhoefer, Joerg Bernard
  • Patent number: 9931304
    Abstract: The invention relates to a method for making composite active particles for use in a pharmaceutical composition for pulmonary administration, the method comprising a milling step in which particles of active material are milled in the presence of particles of an additive material which is suitable for the promotion of the dispersal of the composite active particles upon actuation of an inhaler. The invention also relates to compositions for inhalation prepared by the method.
    Type: Grant
    Filed: November 25, 2014
    Date of Patent: April 3, 2018
    Assignee: VECTURA LIMITED
    Inventors: John Nicholas Staniforth, Matthew Michael Green, David Alexander Vodden Morton
  • Patent number: 9844225
    Abstract: Jelly confectionery products and methods of producing the jelly confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product having 1) an ingredient including fruit juice, fruit puree or a combination thereof, and 2) a jelly blend including a stabilizer and a fiber. The jelly confectionery product can be free of added sugar or corn syrup.
    Type: Grant
    Filed: November 23, 2010
    Date of Patent: December 19, 2017
    Assignee: Nestec S.A.
    Inventor: Vivek Dilip Savant
  • Patent number: 9814249
    Abstract: A coffee composition or creamer composition comprising: a) instant coffee and/or a creamer; and b) confectionery particle comprising a chocolate and having a size of at least 1 mm.
    Type: Grant
    Filed: April 28, 2003
    Date of Patent: November 14, 2017
    Assignee: Kraft Foods R&D, Inc.
    Inventor: Dean A. Lippold
  • Patent number: 9757955
    Abstract: A method for reducing printing defects in inkjet printing includes determining a respective colorant density for each colorant of a plurality of colorants for a region to be printed; determining a colorant dry-time signal strength as a function of a combined colorant density value based on the respective colorant densities of the plurality of colorants for the region to be printed; determining a respective colorant swath contraction strength for each colorant as a function of the respective colorant density; selecting a dry-time threshold which if met by the colorant dry-time signal strength indicates that a dry-time defect may occur; selecting a respective colorant density threshold for each colorant which if met by the respective colorant density indicates a visible swath contraction may occur; and determining a printing action to be taken based on whether the dry-time threshold is met and whether at least one respective colorant density threshold is met.
    Type: Grant
    Filed: December 9, 2015
    Date of Patent: September 12, 2017
    Assignee: FUNAI ELECTRIC CO., LTD.
    Inventors: Lucas D. Barkley, Michael A Marra, III, Bruce A. Deboard, Yu Ito
  • Patent number: 9750267
    Abstract: A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.
    Type: Grant
    Filed: October 22, 2008
    Date of Patent: September 5, 2017
    Assignee: THE PROMOTION IN MOTION COMPANIES, INC.
    Inventor: Basant K. Dwivedi
  • Patent number: 9629636
    Abstract: Non-expandable space-occupying devices for treating voids within the body are disclosed. The devices can have multiple non-expandable space-occupying elements connected to a flexible leader. Methods of making and using the devices are also disclosed.
    Type: Grant
    Filed: March 13, 2015
    Date of Patent: April 25, 2017
    Inventor: Thomas J. Fogarty
  • Patent number: 9598581
    Abstract: The present invention is directed to a method of isolating fractions of anthocyanin molecules from anthocyanin-containing vegetable and fruit juices and extracts, or combinations thereof, at a select pH based on differences in polarity of the anthocyanin molecules in the anthocyanin-containing vegetable and fruit juices and extracts.
    Type: Grant
    Filed: March 14, 2014
    Date of Patent: March 21, 2017
    Assignees: MARS, INCORPORATED, THE OHIO STATE UNIVERSITY
    Inventors: Rebecca J. Robbins, J. Christopher Johnson, Thomas M. Collins, Neda Ahmadiani, M. Monica Giusti
  • Patent number: 9510607
    Abstract: The present invention concerns a fondant containing at least one sweetness enhancer, isomaltulose, preferably isomaltulose and trehalose, in the form of a crystalline phase and glucose in the form of a non-crystalline phase, a method for preparing same, the use of the fondant as a coating for baked goods and baked goods that are coated completely or partly with the fondant according to the invention.
    Type: Grant
    Filed: December 15, 2011
    Date of Patent: December 6, 2016
    Assignee: Südzucker Aktiengesellschaft Mannheim/Ochsenfurt
    Inventors: Thomas Walter, Stephan Marhöfer, Tillmann Dörr
  • Patent number: 9428329
    Abstract: A capsule is provided containing a dosing agent and a system and process is provided for making capsules containing a dosing agent. The capsule includes a body defining an interior space and an opening, the capsule having ingredients and a dosing agent disposed in the interior space and a cover to seal the opening. The process and system includes depositing ingredients and the dosing agent in the interior space of the capsule and then covering the opening.
    Type: Grant
    Filed: August 20, 2014
    Date of Patent: August 30, 2016
    Assignee: 2266170 ONTARIO INC.
    Inventors: Liberatore A. Trombetta, YuCheng Fu, Dennis Dwight Paynter, Stephen Leung
  • Patent number: 9420805
    Abstract: The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.
    Type: Grant
    Filed: June 11, 2015
    Date of Patent: August 23, 2016
    Assignee: Mars, Incorporated
    Inventors: David Pontzer, Peter T. Kashulines, Jr., Bob Crossley, Thomas Collins
  • Patent number: 9351503
    Abstract: The present invention relates to a frozen confectionery product comprising a core consisting of a frozen confection, wherein the core is at least partially coated with a frozen flexible edible gel coating, said gel coating being provided with at least one cutting line allowing to peel-off the gel-coating, characterized in that the gel coating comprises at least two visually distinctive gel layers. The invention also relates to a method for making such a product.
    Type: Grant
    Filed: October 18, 2012
    Date of Patent: May 31, 2016
    Assignee: Nestec S.A.
    Inventors: Thomas Aloisius Valentinus Amend, Pannarai Hemasthiti
  • Publication number: 20150140163
    Abstract: Compositions and methods are provided for evenly coating or glazing dry pet food kibbles for improved palatability without loss of crunchiness of the dry kibbles over an extended time period. The coating compositions comprise water and at least one of a gum or a modified starch. The coating composition can comprise an additional ingredient such as one or more of a flavor, a color, an emulsified or particulate meat, an emulsified or particulate fruit or vegetable, an antioxidant, a vitamin, a mineral, a non-replicating microorganism, a fiber or a prebiotic. In an embodiment, the coating composition can include dextrose and/or glycine. After mixing and retorting, the coating composition can be a viscous paste with a viscosity of 2500 to 4000 centipoises, preferably 3000 to 3500 centipoises, as measured at room temperature.
    Type: Application
    Filed: November 12, 2014
    Publication date: May 21, 2015
    Inventors: Maquel Deckard, Jean Luz Rayner, Michael G. Rayner, Peggy Haukap
  • Publication number: 20150140181
    Abstract: An encapsulated flavour particle, comprising a vegetable matter particulate core and a flavour coating comprising a sprayed emulsion of flavour and thermoreversible potato starch, the thermoreversible potato starch comprising at least 80% by weight of amylopectin modified with amylomaltase enzyme. The particles provide good flavour release characteristics in consumable compositions, such as chewing gums, beverages, foodstuffs, toothpastes, mouthwashes and the like, while avoiding the use of gelatin.
    Type: Application
    Filed: May 28, 2013
    Publication date: May 21, 2015
    Inventor: Frans Witteveen
  • Publication number: 20150132271
    Abstract: Cold and ready to eat beverage cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The beverage cakes are soft in texture and high in nutrition. People can save the time and energy of preparing and cooking of the food. Serving size can be a single serving, and a six pack of servings. Beverage cakes are also created as beverage egg cakes, beverage plus salt source cakes, beverage seafood cakes, beverage meat cakes, beverage bubbles, beverage balls, beverage patties, and beverage sausages. They can be served as cold and hot food for breakfast, lunch, snack, and dinner. They can also be used as animal food, baby food, for children with less teeth, for elderly people, and for sick people. Cold and ready to eat beverage cakes with ingredients offer the consumers an easy and convenient way to obtain an affordable, nutritious, and delicious meal.
    Type: Application
    Filed: November 12, 2013
    Publication date: May 14, 2015
    Inventor: Alice Chang
  • Publication number: 20150118359
    Abstract: The present invention relates to a method for the manufacture of soluble non-dairy creamer tablets and in particular to non-dairy creamer tablets surface-treated with a carbohydrate. The invention also relates to the use of a concentrated carbohydrate solution to reduce a friability of a non-dairy creamer tablet. The soluble non-dairy creamer tablet surface-treated with the carbohydrate has applications in the beverage industry.
    Type: Application
    Filed: December 13, 2012
    Publication date: April 30, 2015
    Applicant: NESTEC S.A.
    Inventors: Ursula Leuenberger, Christian Schmied, Peter Zeltner
  • Publication number: 20150118365
    Abstract: An alcohol-containing food product made by combining: (a) a first aqueous solution that includes a multivalent salt, one or more liquid alcohol additives and a thickening agent; with (b) a second aqueous solution that includes an alginate bath. The combination forms spherical beads, less than about 20 mm in typical diameter, with a liquid alcohol center encapsulated in a gelled outer shell. The resulting end product should be collected and stored in a third aqueous solution that maintains similar properties to the first aqueous solution and one or more liquid alcohol additives.
    Type: Application
    Filed: October 31, 2013
    Publication date: April 30, 2015
    Inventor: Steven J. Hollenkamp
  • Patent number: 9017750
    Abstract: A method of forming cocoa and sugar base agglomerates is disclosed in which cocoa powder and sugar is mixed with an aqueous ethanol solution to form a dough and the dough is dried to form agglomerates of a porous dried dough having less than 0.5% by weight residual ethanol. The dried dough may be broken into pieces or formed into pieces by cutting prior to drying. The resulting pieces of the agglomerate disintegrate instantly in a cold aqueous liquid, such as water or milk, to form a flavored beverage.
    Type: Grant
    Filed: July 18, 2013
    Date of Patent: April 28, 2015
    Assignee: The Hershey Company
    Inventor: Xiaoying Wang
  • Patent number: 8999374
    Abstract: The present invention is to provide a ?-1,4-mannobiose-containing composition which can inhibit colonization of salmonella in animal body and effectively excrete salmonella outside the body and the method for producing thereof, a feed additive containing the ?-1,4-mannobiose-containing composition, and a feed blended with the ?-1,4-mannobiose-containing composition.
    Type: Grant
    Filed: November 26, 2003
    Date of Patent: April 7, 2015
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Toshimichi Morikoshi, Futoshi Yokomizo
  • Publication number: 20150044333
    Abstract: A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface of a tongue within the oral cavity. In preferred embodiments the first side is smooth, and may be domed shaped and generally fit the roof of the mouth. The abrasive surface may be provided by 1) a formed, uneven surface, 2) by including abrasive inclusions in the composition making up the second surface, or 3) a combination of a formed, uneven surface and abrasive inclusions. The confectionery product is preferably a hard confectionery, but may also be a chewing gum product. A preferred confectionery product comprises a second side with a width and a length, the smallest of which is at least 1.6 times the product thickness.
    Type: Application
    Filed: May 20, 2014
    Publication date: February 12, 2015
    Applicant: Wm. Wrigley Jr. Company
    Inventors: Barbara Z. Stawski, Thomas M. Mindak, Philip M. Soukup, Gordon N. McGrew, James C. Clark, Michael S. Haas, Miguel Perez
  • Publication number: 20150037469
    Abstract: The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt % wholegrain cereal flour, 5 wt % to 22 wt % fat, and at most 30 wt % sugar relative to the total weight of the biscuit, wherein the slowly-digestible-starch-over-total-available-starch ratio of the biscuit is at least 31 wt %, the method comprising: mixing a cereal flour comprising the wholegrain cereal flour with fat and sugar and at most 8 wt % added water relative to the total weight of the dough, to form a dough; moulding the dough into the shape of a biscuit; baking the biscuit; wherein the cereal flour comprises refined cereal flour in an amount of at least 14.5 wt % of the dough and wherein the refined cereal flour has a water absorption under 55% as measured by Brabender® Farinograph® according to NF-ISO-5530-1 norm.
    Type: Application
    Filed: June 20, 2012
    Publication date: February 5, 2015
    Applicant: GENERALE BISCUIT
    Inventors: Juliette Folz, Aliette Verel, Sophie Vinoy
  • Patent number: 8940344
    Abstract: Provided are oral products that provide engaging and flavorful experiences to a user. The oral product includes a plurality of capsules, a powdered component, a viscous component and a binder that create a matrix that is molded into a shape. In a preferred embodiment, the capsules provide functional and flavorful ingredients. In an embodiment, the matrix is enclosed in a porous material that forms a pouch.
    Type: Grant
    Filed: June 6, 2008
    Date of Patent: January 27, 2015
    Assignee: Philip Morris USA Inc.
    Inventors: Danielle R. Crawford, Shalva Gedevanishvili, William R. Sweeney, Chris Irving
  • Publication number: 20150024092
    Abstract: Described are coated food products having a sweet coating, such as a (e.g., sucrose, fructose, or the like) coating, the coating containing core-shell sweetener particles that include a sweetener layer at an exterior; also described are related methods of preparing the coated food product and the core-shell sweetener particles.
    Type: Application
    Filed: July 17, 2013
    Publication date: January 22, 2015
    Inventors: Dena K. Strehlow, Patrick C. Dreese, Stefan Bucher, Fern A. Panda
  • Publication number: 20150024093
    Abstract: A method of forming cocoa and sugar base agglomerates is disclosed in which cocoa powder and sugar is mixed with an aqueous ethanol solution to form a dough and the dough is dried to form agglomerates of a porous dried dough having less than 0.5% by weight residual ethanol. The dried dough may be broken into pieces or formed into pieces by cutting prior to drying. The resulting pieces of the agglomerate disintegrate instantly in a cold aqueous liquid, such as water or milk, to form a flavored beverage.
    Type: Application
    Filed: July 18, 2013
    Publication date: January 22, 2015
    Inventor: Xiaoying WANG
  • Publication number: 20150024057
    Abstract: A method and composition are provided for coating a component to achieve colon-targeted delivery. A component is coated with a fructose-based non-digestible carbohydrate such as a inulin, fructo-oligosaccharide or neosugar. The coated component is orally administered to a monogastric animal. The non-digestible coating causes the composition to pass through the stomach and small intestine without being degraded, and delivers the component to the colon where the coating is digested by microbial fermentation and the component is released.
    Type: Application
    Filed: August 11, 2014
    Publication date: January 22, 2015
    Inventor: Guy W. Miller
  • Publication number: 20150017223
    Abstract: Described herein is an edible coating for food products in which the coatings comprises a polysaccharide cross-linked with a cross-linking agent solution. Also described herein are methods for coating food products and forming clusters of food products. The use of the edible coating for extending the shelf-life of food products is also described.
    Type: Application
    Filed: September 29, 2014
    Publication date: January 15, 2015
    Applicant: FRUITSYMBIOSE INC.
    Inventor: Genevieve Girard
  • Publication number: 20150010639
    Abstract: Pharmaceutical or dietary composition containing, as active ingredients, at least one short-chain fatty acid or salt, ester and/or amide thereof, in combination with a complex sugar and/or dietary fibre. The complex sugar and/or dietary fibre is selected from inulin, pectin, dextrin, maltodextrin or derivatives thereof and with one or more pharmacologically acceptable excipients. The composition has (a) a matrix consisting of lipophilic compounds with a melting point lower than 90° C. and optionally amphiphilic compounds in which the active ingredient are at least partially incorporated, (b) an amphiphilic matrix; and (c) an outer hydrophilic matrix in which the lipophilic matrix and the amphiphilic matrix are dispersed.
    Type: Application
    Filed: September 25, 2014
    Publication date: January 8, 2015
    Applicant: COSMO TECHNOLOGIES LTD.
    Inventors: Mauro AJANI, Roberto VILLA, Giuseppe CELASCO, Luigi MORO
  • Publication number: 20140370159
    Abstract: An edible jelly product, being a body formed from a mass of jelly-forming material by a progressive advancement of said mass to a forming station and progressive formation of the body at the forming station, wherein said mass comprises a sugar and a structure-forming agent selected from a hydrocolloid and modified starch, wherein the solids content of the jelly product, when formed into the body, is at least 60 wt %. A method is described of making such an edible jelly product which is transparent and contains air bubbles which are visible by eye; and which may be brought together with other such jelly products to form consolidated bodies such as twists, which can be easily peeled apart by consumers.
    Type: Application
    Filed: December 6, 2012
    Publication date: December 18, 2014
    Inventors: Padraig Costello, Adele Hitchen, Kaya Anbarci, Celia Melina Schebella, Thomas Philip Imison
  • Publication number: 20140370090
    Abstract: Tablets and other objects are film coated by including in the tablet a film-forming polymer that is activated upon contact with an activating amount of liquid. The film-forming polymer, e.g., a cellulosic ether, is homogeneously mixed with the other ingredients of the tablet, shaped into any desirable form, loaded into a conventional coating apparatus, and sprayed or foamed with an activating amount of fluid, e.g., water, alcohol, etc., and dried. This coating process eliminates potential problems such as spray nozzle clogging, inappropriate coating fluid viscosity, and the inability to properly atomize the coating fluid. This coating process does not impart any appreciable weight or thickness gain to the tablet.
    Type: Application
    Filed: April 16, 2014
    Publication date: December 18, 2014
    Inventors: Paul J. Sheskey, Colin M. Keary
  • Publication number: 20140363542
    Abstract: The present invention relates to edible coating composition, particularly to an edible coating composition for providing moisture barrier. It is an object of the present invention to provide an edible ice-cream cone coating composition. It is another object of the present invention to provide a coated ice-cream cone with improved moisture barrier properties. It is another object of the present invention to provide a coated ice-cream cone that retains cone crispness at the time of consumption. It is yet another object of the present invention to provide a coated ice-cream cone that shows improved moisture barrier during long periods of cold storage even under varying temperature conditions. It is still another object of the present invention to provide a method for manufacturing a coating ice-cream cone. It is yet another object of the present invention to provide a coated ice-cream cone having improved shelf life period.
    Type: Application
    Filed: November 19, 2012
    Publication date: December 11, 2014
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Sudipta Ghosh Dastidar, Anandh Panchanathan, Raviprasad Shankar, Gourinandan Triumbak Tonpe
  • Publication number: 20140363543
    Abstract: A confectionery composition comprising an edible shell having a filling therein. The filling comprises a fat system and has a solid fat content (SFC) of 35 to 65% at 0° C. and 1 to 8% at 30° C. In particular embodiments the fat system is prepared from palm oil midfraction. The filling is soft at low temperature so that it is palatable. However, it does not melt at ambient temperatures and therefore does not require refrigeration/freezing for storage or transport.
    Type: Application
    Filed: January 15, 2013
    Publication date: December 11, 2014
    Inventors: Billie Ball, Emma Cope
  • Publication number: 20140356487
    Abstract: The present invention relates to a food product with a colorless coating on a surface, said coating comprising caffeic acid or an ester thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave oven.
    Type: Application
    Filed: August 17, 2012
    Publication date: December 4, 2014
    Applicant: NESTEC S.A.
    Inventors: Sandrine Cavin, Karlheinz Bortlik, Martin Michel
  • Patent number: 8900630
    Abstract: Single-core and multi-core microcapsules are provided, having multiple shells, at least one of which is formed of a complex coacervate of two components of shell materials. The complex coacervate may be the same or different for each shell. Also provided are methods for making the microcapsules.
    Type: Grant
    Filed: January 19, 2011
    Date of Patent: December 2, 2014
    Assignee: DSM Nutritional Products
    Inventors: Nianxi Yan, Yulai Jin
  • Patent number: 8895094
    Abstract: To reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which the structure of the raw complex carbohydrates is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones while due to their prolonged digestion, naturally limiting the immediate production of glucose (Glycemic Index).
    Type: Grant
    Filed: January 11, 2013
    Date of Patent: November 25, 2014
    Inventor: Jorge Luis Zapp Glauser
  • Publication number: 20140342054
    Abstract: The present invention relates to a food product with a colorless coating on a surface, said coating comprising a quercetin derivative or an either thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave over.
    Type: Application
    Filed: August 17, 2012
    Publication date: November 20, 2014
    Applicant: Nestec S.A.
    Inventors: Sandrine Cavin, Karlheinz Bortlik, Martin Michel
  • Patent number: 8883243
    Abstract: A subject of the present invention is the use of a maltodextrin and/or a glucose syrup obtained, by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for the encapsulation of organic compounds.
    Type: Grant
    Filed: July 9, 2008
    Date of Patent: November 11, 2014
    Assignee: Roquette Freres
    Inventor: Bernard Boursier
  • Patent number: 8859028
    Abstract: The present invention comprises an edible swirl imparting carrier for flavor or color or flavor and color. The edible carrier comprises a coating effective for imparting a color in a viscous or visco-elastic matrix when moved in the matrix. The present invention also includes a method for imparting a swirl of color in a viscous or visco-elastic medium.
    Type: Grant
    Filed: June 12, 2003
    Date of Patent: October 14, 2014
    Assignee: Cereal Ingredients, Inc.
    Inventors: Robert Schuppan, James L. Thomasson
  • Publication number: 20140295034
    Abstract: The present invention relates to an edible composition, a method for making the same and edible items comprising the composition. The edible items can be used to produce yet more intricate edible products.
    Type: Application
    Filed: August 16, 2012
    Publication date: October 2, 2014
    Applicant: KRAFT FOODS R & D, INC.
    Inventors: Fabienne Bousselet-Kilger, Guenther Boguth
  • Publication number: 20140287102
    Abstract: A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.
    Type: Application
    Filed: July 2, 2012
    Publication date: September 25, 2014
    Inventors: Thorsten Gustav, Paula Mora Castrillon
  • Publication number: 20140255559
    Abstract: A confection is provided having a single arcuate ridge extending substantially the entire length of the piece. Due to this unique feature, either alone or in combination with one or more other topographical features, the confection provides an enhanced sensory attribute as compared to a confection having the same composition and not having the arcuate ridge.
    Type: Application
    Filed: February 11, 2014
    Publication date: September 11, 2014
    Applicant: MARS, INCORPORATED
    Inventors: Leigh Storah, Gemma Cudjoe, Bruce Hannant, Timothy Harold Moore, Carsten Astheimer
  • Publication number: 20140255552
    Abstract: A food product comprising a substrate of pieces of meat, poultry, fish, vegetable, fruit or dairy food and an aqueous composition coating the substrate provides improved performance, particularly for microwave cooking of reheating of the food product. The aqueous coating composition includes a mixture consisting of by dry weight: cellulose gum 15-35% modified starch 15-50% hydrocolloid ?20-30%, wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof, and proteinaceous component 10-20%; wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and wherein the aqueous coating composition does not contain any substantial amount of polydextrose.
    Type: Application
    Filed: April 30, 2014
    Publication date: September 11, 2014
    Applicant: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford