Abstract: A method of forming and conveying hot baked shells is disclosed. Confectionary discs are picked up after baking and fed in succession to a rotary wheel which folds the disc into taco shapes. A fixed rail receives the folded shell so that the shells hang therefrom. An endless belt, coextensive with the support rail, holds the formed shells to the rail and frictionally drives the shells freely sliding therealong. In the embodiment disclosed, the support rail and support device are tubular and fluid flows therethrough to cool and harden the formed shells. The traveling folded shells are subjected to an oil spray which tends to make the shells remain crisp and generally impervious to moisture from a subsequently applied filling.

Abstract: The invention concerns a method of constructing a plastic rope used in the manufacture of hard bonbons with a stratified core that is made out of multiple layers of plastic sugar and plastic filling. The ropes are brought independently of one another to a predetermined thickness and width. Plastic filling is constantly applied to at least one of the ropes and rolled into it from the side in such a way as to produce a tube that is closed into itself and that, after being dimensioned, is pushed along laterally into the rope of plastic coating with the edges overlapping in such a way that they adhere together. The accordingly prepared ropes are then introduced together into a rope shaper (conical roller), stretched farther horizontally if necessary, and supplied to the cutting machine.

Abstract: A filled sugar candy made with a hard sugar candy outer shell encasing a center filling made of a viscous liquid sugar syrup. The hard sugar candy outer shell consists essentially of sugar materials with a low moisture content, less than approximately two percent by weight, and with essentially no acid content. The center filling syrup consists of a moisture content ranging from 19 to 23 percent by weight, the remainder consisting of sugars with essentially no acid content. The center filling syrup ranges from 13 to 16 percent by weight of the filled sugar candy, the remainder being the hard sugar candy outer shell.In a home kitchen, the filled sugar candy is melted by applying heat and agitation thereto to produce a hot viscous syrupy product which homogeneously combines the hard sugar candy outer shell and the center filling. The melted syrupy product is poured into molds and is allowed to cool, whereby the poured product becomes molded hard sugar candies.

Abstract: A sweet, coated, ready-to-eat cereal and a method for making the sweet, coated, ready-to-eat cereal where the coated ready-to-eat cereal comprises: (a) a ready-to-eat cereal base; (b) a dipeptide sweetener in an amount in the range of about 0.05% to 0.5% of the weight of the ready-to-eat cereal base; and (c) an edible acid selected from the group consisting of mono-, di- and tri-carboxylic acids which have at least one pK.sub.a in the range of about 3.0 to 6.0, wherein the dipeptide sweetener and the edible acid are intermingled in a coating on the ready-to-eat cereal base.

Abstract: A substantially water-free creme having from about 20% to about 50% of a rapidly melting confectionery fat and 50% to about 80% of a carbohydrate is disclosed. This creme has a disordering temperature of between 80.degree. F. and less than 102.degree. F. and a melt rate of 15 seconds to 75 seconds at 92.degree. F. It has a back extrusion force of from about 0.3 to about 6 lbs at 70.degree. F. Disordering temperature relates to the temperature at which the creme and saliva mixture forms a water-continuous phase. The back extrusion force is a measure of the apparent viscosity of the creme. The creme's viscosity remains stable over a broad temperature range.

Abstract: An intermediate moisture, polyhydric alcohol-free, cooked fondant to be used in the production of food bars. This cooked fondant can be used in the production of different types of food bars, by mixing the fondant with various dry ingredients, including dry grains, nuts, and fruits. The soft, chewy food bars are processed without the use of polyhydric alcohols, by adding free water and sucrose to the fondant prior to cooking. This added free water is available to migrate from the cooked fondant to the dry ingredients after the food bars are produced, and this results in a smaller amount of sugar crystallization and a soft, chewy bar.

Abstract: A comestible product includes a molded base piece having a series of narrow, slit-like grooves formed therein and configured in a decorative design. A preferably confectionery decorative material is heated until it becomes flowable with a stiff consistency. A tool (such as a toothpick) with a narrow rigid blade is used to scoop the flowable decorative material and insert it into the grooves on the molded base comestible piece. The decorated base piece is then cooled for a short period of time to cause the confectionery material to solidify and become fused with the base piece to form a unitary one-piece construction. A kit used to carry out the foregoing decorating method includes a mold for forming the base comestible piece, and a tool for applying the flowable decorative material to the molded base piece. A plurality of individually associated receptacles hold different colors of the flowable confectionery material during the decorative steps.

Abstract: A method of forming a printed food or baked product, and the product itself comprises forming a hard, non-porous icing surface by drying an icing mixture and printing one or more edible inks on the hard surface of the icing using a printing pad having an edible silicone oil therein. The icing may be in the form of a coating on a hard baked product. The specific gravity of the icing mixture before drying is between about 1.0 and 2.5 and, preferably, between about 1.05 and 1.5. The hard baked product has a finished moisture of between about 2-10% by weight of the finished baked product and, preferably, between about 2-8% by weight.

Abstract: Process for treating relatively light colored dates grown domestically to impart thereto the relatively darker appearance, the flavor, the soft-chewy texture and the shelf-stability of imported dates grown in the Middle East region. The process involves applying to the domestic dates a coating of a liquefied composition containing water and an effective amount of at least one saccharide sugar sweetening agent. The saccharide-coated domestic dates are steamed at a temperature and for a period of time which are sufficient to darken the coated domestic dates throughout to substantially the same darkness as that of imported dates. The steamed, coated domestic dates are dried to provide shelf-stable, treated dates. The size and shape of the shelf-stable, treated dates are substantially the same as the size and shape of the starting domestic dates. Domestic dates are generally of the sucrose-type dates, whereas the imported dates are generally of the inverted-sugar type dates.

Abstract: A snack-type confectionary product is comprised of a hollow, substantially tubular body, made of extruded cooked biscuit with particular characteristics of lightness, crispness and digestibility, with the ends closed or open, stuffed with more or less fluid cream with or without grains and fruit, possibly covered with chocolate and grains of various kinds. A process is also provided for the production of the confectionary product described above, involving the high temperature extrusion cooking of said biscuit, as well as subsequent operational phases for completing the product.

Abstract: In a process in which cover sheets and/or coated wafer sheets are joined to form filled wafer blocks, each coated wafer sheet and, if desired, each cover sheet is moved in a stacking location from a lower position to an overlying upper position, the coated upper surface of each coated wafer sheet is joined to the underside of the cover sheet which is in the upper position and which, if desired, has previously been raised to the upper position, or to the underside of the coated wafer sheet which has previously been raised to the upper position, and each complete wafer block consisting of at least two sheets is moved from said upper position out of said stacking location.

Abstract: The application of thaumatin or monellin to the surface of a chewing gum composition comprising gum base, sweetener and flavoring provides flavor and sweetness potentiation. The thaumatin or monellin is present in an amount within the range of from about 0.5 to about 100 ppm by weight of the chewing gum composition and is conveniently applied as a rolling compound to the surface of the gum.

Abstract: A fruit filling, for use in pastry products, prepared by using critical proportions of apple powder, pregelatinized tapioca starch, corn syrup containing at least 70 percent of high fructose solids, and concentrated fruit juice or concentrated fruit puree. The fruit filling is prepared in the absence of heat. Little or no granular sugars are added to the filler.

Abstract: A combination of a thin sheet of marshmallow, or the like, that is enclosed and sealed in plastic-like film. The film may be suitably frosted to allow creative markings thereon to serve as patterns on the marshmallow sheet for making cutouts from the sheet. Such cutouts may be used in decorating a food stuff, creating edible crafts, substituting for heavy sugar substances and creating other confectionary ideas.

Abstract: In a composite frozen confection product having ice confection material in contact with a layer of fat-based coating confection comprising a suspension of flavoring and sweetening solids in a fat component, the improvement wherein the fat component of the coating confection has:(a) a solids content index in each of the following ranges:70-93% at -20.degree. C.;65-93% at -10.degree. C.;55-90% at 0.degree. C.;15-40% at 20.degree. C.;0-12% at 30.degree. C.; and0% at 40.degree. C.;(b) a slip melting point in the range 23.degree. C. to 32.degree. C.;(c) a viscosity at 40.degree. C. .eta..sub.100 of at least 35 centipoise, and a viscosity at 40.degree. C. .eta..sub.CA of at least 30 centipoise; and wherein the coating confection contains 30-70% by weight of the fat component and has a viscosity at 40.degree. C. of .eta..sub.3 at least 25 poise; .eta..sub.100 at least 2.0 poise and .eta..sub.CA at least 2.2 poise.

Abstract: A process is disclosed for producing a chocolate coated creamed wafer candy bar, wherein the coating layer does not crack or delaminate during normal storage. Wafer sheets are first baked and their moisture content is substantially increased. A layer of cream having a moisture content less than that of the wafer sheets is applied to the wafer sheets and smaller units of creamed wafers are formed and coated with a paste to produce a candy bar.

Abstract: A high protein, low or no lactose, vitamin and mineral fortified nutritionally balanced snack is composed of a corn syrup, a confectioner's coating material which is normally solid at room temperature, a wetting agent, a vitamin and mineral premix, at least one high carbohydrate content source and at least one high protein content source. Each bar contains less than approximately 10% by weight water and has a shelf life of at least approximately six to twelve months. The nutritional bars are extruded with no cooking being necessary and thus the vitamins and minerals retain their high potency. The confectioner's coating is distributed substantially uniformly throughout the extrudate and provides integrity to the shape of the snack. The bar is packaged in a foil laminate film packing which can be flushed with an inert gas before sealing in order to substantially eliminate the oxygen content in the sealed packages.

Abstract: A method is disclosed for manufacturing a filled composite product of bite-sized solid cereal-based pieces having a recess, and in which the recess has secured therein a multiplicity of smaller solid food pieces. The process involves (a) admixing the larger cereal-based pieces (having a substantial recess or cavity) with the smaller solid particulate ingredients in a revolving vessel, (b) contacting the admixture with a limited quantity of a low viscosity non-tacky liquid of sufficient quantity to slideably adhere the smaller pieces to the larger pieces, (c) rotating the drum, and then (d) drying the resulting filled composite pieces.

Abstract: A process for the preparation of honey powder preserving its natural aroma substances comprises(a) kneading 1 part by weight of honey, 0.8 part by weight of starch, pre-hydrolyzed starch or flour and 0.1-0.3 part by weight of cyclodextrin to yield a homogeneous mixture, subjecting the mixture thus obtained to thermal treatment at 100.degree. C. for 20 minutes, disintegrating the hot product obtained after thermal treatment, drying the product at a temperature of 50.degree.-55.degree. C., for 10-50 hours, adding 0.01-1.0% by weight of hydrophobic colloidal silicic acid or alkali earth stearate and grinding it to a powder; or(b) admixing 1 part by weight of honey with 6 parts by weight of a hot saturated aqueous cyclodextrin solution, freezing the homogeneous solution thus obtained, subjecting the product to lyphilization, adding 0.01-1.0% by weight of hydrophobic colloidal silicic acid or alkali earth stearate to the lyophilized product and grinding it to a powder.

Abstract: A codeposited two-component hard candy having a hard candy shell portion and a core portion which may be soft, and method of making such candy.

Abstract: The invention provides an encapsulated flavorant composition for use in food and other compositions intended for introduction into the mouth. This composition is prepared by the steps of forming an emulsion of flavoring agent in a partially hydrophilic matrix material comprising gelatin, a natural gum or albumin and plasticizer; drying the emulsion to a solid matrix; grinding to a solid base powder; and then coating the base powder with a water insoluble material which will prevent elution of flavor from the base powder and will not immediately dissolve under the hydrolytic condition of the mouth yet which, when chewed, or otherwise worked in the mouth, will give a substantial flavor "burst" and sustained flavor release as the hydrophilic base powder matrix is wetted in the mouth. The encapsulated flavorant composition may be used in chewing gum, candies and other foods, toothpaste, chewing tobacco and snuff.

Abstract: A center-filled chewing gum comprising an outer-shell and a cavity enclosed by said outer-shell wherein there is contained in said cavity a dry, powdered center-filled composition comprising at least one sweetener and a lubricant selected from the group consisting of magnesium stearate, talc and colloidal silica.

Abstract: Nuts are coated by first contacting them with an aqueous sugar and carbohydrate adhesive material, followed by treatment with a dry, honey-containing mixture.

Abstract: A gelatin dessert product capable of providing a clearly demarcated two-layered, two-colored dessert in a single step.

Abstract: A process for producing a snack product with an expanded coating comprising a core material selected from the group consisting of nuts, beans, seeds, expanded starchy materials coated with fatty confectionary material and shaped fatty confectionary material. While being tumbled, the core material is given a first coating by alternately sprinkling or spraying a 60:40 to 30:70 mixture by weight of a starchy flour that has small expandability but provides good savor and a highly expandable pregelatinized starchy flour and an aqueous sugar solution comprising corn syrup or a mixture of 1 part by weight of corn syrup and not more than 2 parts by weight of sucrose that is dissolved in water to give a refractive Brix value between 30 and 40.

Abstract: A candy bar comprising tortilla chips distributed in or on an edible candy matrix.

Abstract: A method of manufacture of milk chocolate-coated toffee candy pieces by heating a mass of toffee to a softened temperature sufficient to permit portions of it to be pulled from the mass. Pulling strand portions from the mass in the form of fine strands while spooling the strands about a core forming area and causing the spooling to occur along the length and about the periphery of the core forming area to form a continuous length of the core at a core forming area. Contemporaneously axially moving the length of core along its axis off of an end of the core forming area. Then transversely severing an outer end of the axially moving length of core with consecutive cuts to form successive toffee pieces or toffee cores. Immersing the toffee cores in a bath of milk chocolate, and cooling the chocolate-covered cores to place them in condition for packaging.

Abstract: Disclosed are a freeze-thaw stable egg product and a process for preparing it. The product comprises discrete pieces of egg, bound together and covered with a batter coating. Preferably, the discrete pieces of egg include from about 0.5 to about 4.0% of water-binding carbohydrates including cold-water-insoluble starch and hydrophilic colloids to obtain freeze-thaw stability. The use of cold-water-insoluble starch, and the addition of the hydrophilic colloids in a blend with a vegetable oil, are helpful in obtaining good mixing without excessive shear. The egg mixture is cooked, diced and coated with a binder. Preferably, the binder is added in two portions, one dry and one liquid. The dry portion preferably employs cold-water-soluble gelatin which provides structural integrity during forming but is liquid at serving temperature, thereby adding juiciness and enhancing flavor release. The products are batter dipped and preferably breaded, and are preferably prepared for serving by deep fat frying.

Abstract: A center-filled confectionery or chewing gum composition having an outer shell enclosing a cavity, and a sugarless, substantially non-aqueous semi-liquid center-fill within said cavity, said liquid center-fill comprising.(a) about 30 to about 50% hydrogenated starch hydrolysate;(b) about 30 to about 50% sorbitol solution;(c) about 20 to 50% glycerin;(d) optionally a flavor in a sufficient amount to impart its taste;Wherein the total water content of the center-fill is about 5% or less, all percents being based on the weight of semi-liquid center-fill.A method of making the center-fill is also disclosed.

Abstract: Syrup for candying having the following composition:______________________________________ total fructose content < 17.5% dextrose content < 35% maltose content < 25% content of polysaccharides of DP > 20 < 2%, ______________________________________the complement of 100% being constituted by saccharides of degree of polymerization ranging from 3 to 20.

Abstract: A plantain impregnated with fruit juice, particularly orange juice, having a unique taste and texture. Plantains are selected with ripeness such that the sugar content is derived from at least 70% conversion of the starch to sugar, peeling the plantains and then apply a high vacuum to the plantains. The plantains are then immersed in a solution of fruit juice. After holding the vacuum for a time, the plantains are held immersed in the fruit juice under superatmospheric pressure for a sufficient dwell time to substantially completely impregnate the plantains which are then removed and frozen. The plantains prior to impregnation are desirably preserved from fungus attack by ripening the plantains in a low humidity of about a maximum of 40% relative humidity and/or contacting the plantains with a fungicide, such as that containing chlorine.

Abstract: The present invention is directed to a confectionery product, especially a chewing gum, having prolonged, extended delivery of flavoring, aroma, and/or active pharmaceutical ingredient. This is accomplished by providing the flavoring, aroma, or active pharmaceutical ingredient in a solid solution or mixture within a wax containing functional groups, said wax forming a homogeneous mixture or solid solution with a wax not containing any functional groups and substantially immiscible with the flavoring, aroma, or active pharmaceutical ingredient.

Abstract: A shelf stable, intermediate moisture, food bar having a soft and chewy texture with good taste is disclosed. Lowered sugar content and good texture and taste characteristics are maintained through the use of a combination of at least two polyhydric alcohols in varying ratios, one of which comprises a sugar alcohol and the other either glycerol or propylene glycol. In preferred embodiments the two polyhydric alcohols are glycerol and sorbitol employed in a ratio of glycerol to sorbitol in the range 1:1 to 5:1. Despite a low total sugar content the water activity may be maintained in the 0.2-0.55 range through the use of such polyhydric alcohols while achieving a soft texture.

Abstract: A two-component soft candy composition including a supportive water-retaining shell portion and a variably flavored and colored core portion which can be produced by coextrusion.

Abstract: A flavoring composition and method for making and using the same comprising a flavoring agent and a hydrophilic polymer, said hydrophilic polymer being characterized by(a) being water-soluble,(b) being soluble in organic solvent,(c) having a viscosity below 100 cps, 10% by weight, at 25.degree. C. in water, and(d) being compatible with the flavoring agent.

Abstract: A process for artificially coloring fruit wherein an aqueous medium containing the fruit is treated with a colorant and a hydrolyzable tannin at an adequate temperature until the desired quantities of colorant and hydrolyzable tannin are absorbed by the fruit, the pH is lowered at least to a value at which the colorant becomes substantially insoluble, after which the pH is raised gradually while ensuring that the pH of the inner parts of the fruit does not exceed 7 and finally the fruit is separated from the aqueous medium.

Abstract: A process for artificially coloring fruit wherein an aqueous medium containing the fruit is treated with a dye and an edible calcium salt at an elevated temperature until the desired quantity of dye penetrates the fruit tissue, then the pH is lowered at least to a value at which the dye becomes substantially insoluble, after which the pH is raised gradually while ensuring that the pH of the inner parts of the fruit does not exceed 7, and finally the fruit is separated from the aqueous medium.

Abstract: Chemical biological agents to be encapsulated are dissolved or dispersed in an aqueous paste of a gel-forming polyhydroxy polymer. Subsequent addition of boric acid or a boric acid derivative at an alkaline pH converts the paste into a gel, thereby entrapping the agents in a protective matrix. Encapsulation of biologically active compositions provides a shield against hostile environments, improves safety in handling, and slows the release of such compounds to the surrounding medium. Highly volatile liquids are protected against losses by evaporation. Encapsulation also provides protection against decomposition from exposure to ultraviolet light.

Abstract: A process wherein in order to be coated with chocolate, irregularly-shaped objects are placed on a perforated conveyor which is driven to convey them below a roller and above the surface of chocolate in an open-topped bottom container. The roller is mounted for rotation in a bottom outlet of a top chocolate container and is rotatably driven independently of the conveyor so as to stir up chocolate in the top container and to extract chocolate therefrom. Two doctor blades are mounted respectively forward and behind the lowest point of the roller in order to, respectively, limit the thickness of chocolate on the roller and to displace it therefrom. Liquid chocolate is continuously pumped from the bottom container into the top container. The undersides of the objects are coated with chocolate before they reach the roller.

Abstract: A composite frozen confection comprising an ice confection in contact with a layer of fat-based confectionery, said confectionery being a suspension of sweetening and flavoring solids in an edible fat, wherein the edible fat includes a fat composition which is an interesterified mixture of about 75% to 90% of a lauric acid or oil and about 10% to 25% of a non-lauric oil having(a) solids content index (SCI) values (%) in each of the following ranges:70-93 at -20.degree. C.65-93 at -10.degree. C.55-90 at 0.degree. C.15-40 at 20.degree. C.0-12 at 30.degree. C. and,0 at 35.degree. C.;(b) slip melting point in the range 23.degree.-32.degree. C., and(c) a brittleness time of at least 45 seconds.

Abstract: Confectionery product comprising a shell formed by two wafer shell halves jointly enclosing a filling.The filling has a water content not tolerable by the shell of wafer and is contained in a water-impermeable capsule of edible material, lining or bonded to the internal surface of the shell.

Abstract: A treated confectionery can be baked along with a dough and exhibits the distinct characteristics of a confectionery even after baking. The confectionery, which is comprised of a substantial amount of fat, is prepared by heating a confectionery of suitable composition to form a melt, and then cooling and solidifying the confectionery through the temperature range of about 120.degree. F. to about 80.degree. F. at an overall rate that is sufficiently slow for the desired product characteristics to develop.

Abstract: A high protein snack food is prepared from egg protein, preferably in the form of egg white, by a process involving the heat-coagulation of a molded body of the egg protein composition, cutting the body to form slices, coating the exterior surface of the slices with a liquid batter mix containing starch as a principal ingredient, then breading and deep-fat frying the battered coagulum slices to seal their outer surfaces. By this process, water weeping of the slices during frozen storage, thawing and reheating is substantially prevented.

Abstract: A marshmallow frozen confection in which the marshmallow encloses a core material, such as ice cream or sherbert and which retains its solidity at the temperature below about -15.degree. C. A water content of the marshmallow is in the range of about 20 to 35%.

Abstract: There is provided a coated confectionery having a high protein content, wherein a core compound containing albumin is coated with a fat containing pliable, soft caramel compound. The albumin may be present in both the core compound and the coating compound. The albumin may be in the form of hydrophobed albumin particles.

Abstract: A composite confection material suitable for incorporation as a center or filling in food products is provided. This composite material imparts enhanced mouth feel and taste properties to the food product by providing a dense first portion exhibiting intense flavor characteristics contiguously associated with a second portion of expanded fat-based material having a light fluffy texture and relatively less intense flavor characteristics as compared to the first portion. This material is particularly suitable as a center for chocolate candy products.

Abstract: Cream-coated wafer sheets are conveyed by a feeder conveyor in a first plane to a stacking device. The coated wafers are raised in the stacking device into a second plane and by such a raising are attached to the lower sides of a wafer sheet already in the second plane to form a wafer block which is in a raised position with respect to the feeder conveyor. An uncoated covering wafer sheet is separately supplied to each wafer block such that the covering sheet is delivered directly into the second plane at the stacking point, and a coated sheet is attached to the lower side of this covering sheet by rising up into a position in which its cream coating contacts the lower side of the covering sheet. This separate, direct supply of the uncoated covering wafer sheet is effected by a covering sheet conveyor disposed above the feeder conveyor. The terminal end region of the covering sheet conveyor ends in the second plane at the upstream side of the stacking device.

Abstract: Infusing fruit with sugar solutes which reduce the water activity by creating sites for removing part of the water content and bathing said fruit in sugar bath to infuse sugar therein, the bath being a fructose-containing corn syrup of about 70 to 80% sugar solids with 40-90% being resulting in fruit having a water activity of 0.45 to 0.65.The fruit is added to cereal.

Abstract: The invention relates to a mould for packaging desserts, particularly for ice-cream cake with coating syrup containing fruit or pieces of fruit. The mould is in the form of a cup comprising an opening through which the dessert is introduced into and removed from the mould and is characterized in that it comprises a first compartment near the opening which defines a first space and which is intended to receive a product solid at the storage temperature and a second compartment which defines a space below the first space and which is intended to receive a syrup liquid at the storage temperature, the second compartment comprising a central part situated at the bottom of the cup and communicating with the first compartment through an opening and a peripheral part which consists of circumferentially spaced grooves or depressions arranged in a star around the central part and which forms a flow channel for the syrup and also acts as a stiffener for the mould.

Abstract: A method for preparing a controlled, delayed release encapsulated flavorant composition for use in chewable confections prepared by the steps of forming an emulsion of flavoring agent in a partially hydrophilic matrix material comprising gelatin, a natural gum and plasticizer; drying the emulsion to a solid matrix; grinding to a solid base powder; and then coating the base powder with a water insoluble material which will prevent elusion of flavor from the base powder and will not dissolve under the hydrolytic condition of the mouth to give a delayed flavor release and yet which, when chewed, will give a substantial flavor "burst" and sustained flavor release as the hydrophilic base powder matrix is wetted in the mouth. An improved variable flavor chewing gum composition containing a delayed release flavorant of the invention is also disclosed.