Sugar Or Carbohydrate Containing Patents (Class 426/103)
-
Publication number: 20100316759Abstract: The present invention relates to sugarless coated products comprising a product core and a product coating, wherein the product coating comprises rice starch, at least one sugar alcohol and a panning additive, as well as methods and uses thereof.Type: ApplicationFiled: July 26, 2008Publication date: December 16, 2010Inventors: Jörg Kowalczyk, Siegfried Peters, Bernd Hasslinger, Eli Verhasselt, Kristof Pittery
-
Publication number: 20100316760Abstract: Confectionery products comprising an isomalt component, a geraniol-containing aroma component and at least one product additive, and processes to obtain such products.Type: ApplicationFiled: February 5, 2009Publication date: December 16, 2010Inventors: Jorg Kowalczyk, Ingrid Willibald-Ettle, Margit Arenz
-
Patent number: 7851000Abstract: The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator. The active substance and/or taste potentiator may be encapsulated in some embodiments to modify the release rate of the composition upon consumption.Type: GrantFiled: May 23, 2006Date of Patent: December 14, 2010Assignee: Cadbury Adams USA LLCInventors: Navroz Boghani, Petros Gebreselassie, Carole Ann Hargreaves
-
Patent number: 7851006Abstract: The present invention relates to oral compositions and beverage products, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance, such as a sweetener, and at least one potentiator, such as a sweetness potentiator, which enhances the sweetness of the composition upon consumption.Type: GrantFiled: August 8, 2006Date of Patent: December 14, 2010Assignee: Cadbury Adams USA LLCInventors: Carole Ann Bingley, Gino Olcese, Katherine Clare Darnell
-
Publication number: 20100312652Abstract: A package assembly for supporting a delivery system for inclusion in an edible composition is disclosed. The edible composition is formulated to have at least one ingredient encapsulated with an encapsulating material. The delivery system and the resulting edible composition may include other ingredients to create a desired release profile for the at least one ingredient, any of which can be indicated by indicia on the assembly.Type: ApplicationFiled: May 22, 2006Publication date: December 9, 2010Applicant: CADBURY ADAMS USA LLCInventors: Navroz Boghani, Petros Gebreselassie, Shiuh John Luo, Scott Allison
-
Publication number: 20100303967Abstract: A pet food in the form of a coated kibble wherein the coated kibble has an improved animal preference. The coated kibble can be made of a core and a coating. The pet food can have an animal preference enhancing amount of the analytes 2-Piperidione, 2,3 pentanedione, 2-ethyl-3,5-dimethypyrazine, Furfural, Sulfurol, Indole, and mixtures and combinations of these.Type: ApplicationFiled: May 28, 2009Publication date: December 2, 2010Inventors: Gregory Dean Sunvold, Patrick Joseph Corrigan
-
Publication number: 20100303966Abstract: A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating. The coating can have a protein component at from 50% to 95% of the coating and a binder component at from 5% to 50% of the pet coating.Type: ApplicationFiled: May 28, 2009Publication date: December 2, 2010Inventors: Gregory Dean Sunvold, Patrick Joseph Corrigan
-
Publication number: 20100298274Abstract: A composition comprises a fat phase wherein the fat phase comprises: more than 10 wt. % DHA and/or EPA or derivatives thereof; or more than 5 wt. % GLA or a derivative thereof; or more than 10 wt. % of GLA, EPA and/or DHA in total or derivatives thereof; and secoisolariciresinol (SECO) or a derivative thereof, with the proviso that when the composition comprises GLA, the composition is substantially free of isoflavones. The composition and mixtures or blends comprising the composition may be used for the treatment of PMS and prostate conditions.Type: ApplicationFiled: July 27, 2007Publication date: November 25, 2010Inventors: Adrian Hughes, Rakesh Kapoor, Jeanette M. Fusick
-
Publication number: 20100297304Abstract: The invention relates to beverage capsules, kits comprising beverage capsules and methods for making the same. The beverage capsule comprises a beverage base which is enclosed within an edible shell. In some embodiments the beverage capsule comprises a liquid beverage base having a water activity of no more than 0.7 at 25° C. In other embodiments the beverage capsule is shelf stable and preservative free. In further embodiments the beverage capsule comprises a beverage base enclosed within an edible shell, wherein the beverage capsule comprises a thickening composition as a separate component from the beverage base. In yet further embodiments the beverage capsule comprises a beverage base that comprises glucose and/or glycerine.Type: ApplicationFiled: December 19, 2008Publication date: November 25, 2010Applicant: CADBURY HOLDINGS LIMITEDInventor: David Fackrell
-
Publication number: 20100291161Abstract: Cellulose powder having an especially excellent balance among moldability, fluidity and disintegrating property is provided. Cellulose powder having an average polymerization degree of 150-450, an average L/D (the ratio of the major axis to the minor axis) value of particles of 75 ?m or less of 2.0-4.5, an average particle size of 20-250 ?m, an apparent specific volume of 4.0-7.0 cm3/g, an apparent tapping specific volume of 2.4-4.5 cm3/g, and an angle of repose of 55° or less.Type: ApplicationFiled: July 27, 2010Publication date: November 18, 2010Applicant: ASAHI KASEI KABUSHIKI KAISHAInventors: Kazuhiro Obae, Etsuo Kamada, Yohsuke Honda, Shun'ichi Gomi, Naoaki Yamazaki
-
Patent number: 7829127Abstract: A calcium fortified syrup is disclosed which provides between 10-70% of the US RDI of calcium per 2 tablespoonfuls. The calcium remains uniformly dispersed and the product has no harsh off-notes or bitter after taste.Type: GrantFiled: March 23, 2006Date of Patent: November 9, 2010Assignee: The Hershey CompanyInventors: Joseph Milici, Mary Ellen Kline, Malathy Nair
-
Publication number: 20100272655Abstract: Described is a new cooling agent represented by Structure I and compositions with known coolers having cooling properties and the application of Structure I in foodstuffs and chewing gum:Type: ApplicationFiled: April 27, 2009Publication date: October 28, 2010Inventors: Kathryn Anne Bardsley, Mark L. Dewis, Brian Trevor Grainger, Adam Jan Janczuk, Arkadiusz Kazimierski, Kenneth J. Kraut, John L. Sondrup, Ying Yang
-
Publication number: 20100260899Abstract: A centrefilled confectionery composition comprises a centrefill component enclosed in a confectionery shell component. At least one of the components is aerated, and the densities of the centrefill and the shell are substantially equal. The confectionery shell component may comprise jelly candy or hard-boiled candy. A method of making a centrefilled confectionery composition, comprising a centrefill enclosed in a confectionery shell, comprises preparation of first and second syrups for forming the confectionery shell and centrefill respectively. The densities of the first and second syrups are compared, and the denser of the two syrups is aerated to reduce the density to a level comparable to the density of the other syrup. The first and second syrups are then co-deposited into a mould so that the first syrup forms a confectionery shell enclosing a centrefill formed by the second syrup.Type: ApplicationFiled: September 25, 2008Publication date: October 14, 2010Inventors: Nathalie Montaigne, Patrice Demeulemeester, Simone Gunther
-
Publication number: 20100239709Abstract: The present invention includes a method of producing non-settling hydrolyzed whey permeate with an enzyme, the non-settling hydrolyzed whey permeate concentrate, and nutritive additives and foods made therefrom.Type: ApplicationFiled: March 22, 2010Publication date: September 23, 2010Applicant: MILK SPECIALTIES COMPANYInventors: Steve C. Lamb, Steve Hollins
-
Publication number: 20100215812Abstract: 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: ApplicationFiled: June 2, 2008Publication date: August 26, 2010Inventors: Paul J. Sheskey, Colin M. Keary
-
Publication number: 20100215809Abstract: A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 45 to 65%; SSU in an amount of from 10 to 18%; SU2 in an amount of less than 15%; and S2U in an amount of greater than 70%; wherein: the weight ratio of SUS:SSU is from 3:1 to 6:1; S is a saturated fatty acid residue having from 12 to 24 carbon atoms; U is an unsaturated fatty acid residue having from 12 to 24 carbon atoms; and all percentages are by weight based on the total triglycerides present in the composition.Type: ApplicationFiled: July 9, 2008Publication date: August 26, 2010Inventors: Imro 'tZand, Hendrikus Slager
-
Publication number: 20100215810Abstract: A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 25 to 65%; SSU in an amount of from 20 to 50%; SU2 in an amount of less than 15%; and S2U in an amount of greater than 70%; wherein: the weight ratio of SUS:SSU is from 0.5:1 to 3.0:1; S is a saturated fatty acid residue having from 12 to 24 carbon atoms; U is an unsaturated fatty acid residue having from 12 to 24 carbon atoms; and all percentages are by weight based on the total triglycerides present in the composition.Type: ApplicationFiled: July 9, 2008Publication date: August 26, 2010Inventors: Imro 't Zand, Hendrikus Slager
-
Publication number: 20100215811Abstract: Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavouring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in the fat blend; (ii) S2U triglycerides in an amount of between 10 and 50% by weight based on the weight of the fat blend, wherein S is a saturated fatty acid residue having 12-24 carbon atoms and U is an unsaturated fatty acid residue having 12-24 carbon atoms; and (iii) H2M+M2H triglycerides in an amount of less than 5% by weight based on the weight of the fat blend, wherein H is a saturated fatty acid residue having at least 16 carbon atoms and M is a saturated fatty acid residue having 8 to 14 carbon atoms; and wherein the fat blend has a content of trans fatty acid residues of less than 3% by weight based on total fatty acid residues in the fat blend, a content of diType: ApplicationFiled: July 18, 2008Publication date: August 26, 2010Inventors: Thomas Louis Francois Favre, Hendrikus Slager, Imro 'T Zand, Frederick William Cain, Yvonne Hildering
-
Patent number: 7781009Abstract: The present invention discloses a sugar-free hard coating prepared from a liquid maltitol syrup comprising DP4+ fraction. In the chewing gum process, the liquid maltitol can be applied at high dry substance, i.e. higher than 65%. The obtained hard coating is crunchy, non-sticky and is not cracking during post-processing.Type: GrantFiled: April 25, 2003Date of Patent: August 24, 2010Assignee: Cerestar Holding B.V.Inventors: Pascale Adolphine Emilienne De Meuter, Michel Henri André Gonze, Robert Henri-Marcel Stouffs
-
Publication number: 20100203190Abstract: Coated confectionery products and methods of making the coated confectionery products are provided. In a general embodiment, the present disclosure provides a confectionery product comprising a confectionery center, and a coating comprising erythritol and an anti-crystallizing agent surrounding the confectionery center. For example, the weight ratio of the erythritol to the anti-crystallizing agent in the coating can be between about 20:80 and about 80:20.Type: ApplicationFiled: February 11, 2008Publication date: August 12, 2010Applicant: WM. WRIGLEY JR. COMPANYInventors: David G. Barkalow, Michael A. Reed, Elena S. Mirzoeva
-
Publication number: 20100196548Abstract: Sweet goods product having a base body consisting of a first sweet goods material, which base body exhibits at least one depression, and at least one insert arranged in the at least one depression and consisting of a second sweet goods material and visible from the outside.Type: ApplicationFiled: June 19, 2008Publication date: August 5, 2010Applicant: Mederer GMBHInventor: Herbert Mederer
-
Publication number: 20100196549Abstract: Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to the beverage. Also disclosed are sports drinks fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.Type: ApplicationFiled: February 3, 2009Publication date: August 5, 2010Applicant: Tropicana Products, Inc.Inventors: Teodoro Rivera, Jeremy Crouse, Peter S. Given, JR.
-
Publication number: 20100183537Abstract: Compositions that provide health benefits and methods regarding same are presented. In an embodiment, the present invention provides a primary composition comprising at least one carotenoid-containing material, enriched in Z isomers of the carotenoid compound. For example, the carotenoid-containing material contains by weight a greater percentage of an isomer selected from the group consisting of 5-Z, 9-Z and combinations thereof than of 13-Z isomer.Type: ApplicationFiled: August 7, 2007Publication date: July 22, 2010Applicant: NESTEC S.A.Inventors: Karlheinz Bortlik, Pierre Lambelet, Myriam Richelle
-
Patent number: 7754254Abstract: The present invention provides a method for providing a coating comprising maltitol which can prevent the coating from being chipped without using reinforcement or binder at low cost and at short times. The present invention provides a method for providing a coating for a core material, which comprises: (i) a first coating step which comprises coating the core material with an aqueous solution comprising maltitol and a crystallization inhibitor which inhibits crystallization of maltitol in an amount more than 3% by weight and not more than 6% by weight based on the weight of total solid content of sugar alcohols including maltitol in the solution, (ii) a second coating step which comprises coating the core material which has been coated by the first coating step with a powder maltitol composition, and (iii) a drying step which comprises drying the thus coated core material.Type: GrantFiled: June 13, 2006Date of Patent: July 13, 2010Assignee: Ueno Fine Chemicals Industry, Ltd.Inventors: Sho Arai, Shoko Sakai, Nao Imanishi
-
Publication number: 20100166922Abstract: A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material.Type: ApplicationFiled: December 29, 2008Publication date: July 1, 2010Applicant: NESTEC S.A.Inventors: Monica C. Valdez, Adrienne D. Holmes, John David Wood, Marcel Aebi, Sandhya Sridhar
-
Publication number: 20100166914Abstract: Center-filled confectionery products and methods of making center-filled confectionery products are provided. In an embodiment, the present invention provides a confectionery product comprising a hard confectionery shell surrounding a filling. The confectionery shell comprises a plurality of segments having different colors. The filling is selected from the group consisting of a liquid, a paste, a powder, a hard confectionery and combinations thereof.Type: ApplicationFiled: December 20, 2007Publication date: July 1, 2010Applicant: WM. WRIGLEY JR. COMPANYInventors: Daniel L. Herron, Christina Wowchuk, Kenneth Klacik, Richard W. Deptula
-
Publication number: 20100151087Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.Type: ApplicationFiled: June 25, 2009Publication date: June 17, 2010Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
-
Publication number: 20100143545Abstract: The present invention provides a shelf-stable mousse comprising an aerated oil-in-water emulsion characterised in that the mousse has a storage modulus at 20° C. of less than 50,000 Pa. It also provides a process to prepare said mousse.Type: ApplicationFiled: January 24, 2008Publication date: June 10, 2010Applicant: NESTEC S.A.Inventors: Aline Lucena Mor, Eugenia Oton Sanchez, Thierry D. Fiaux, Delphine Claude Ruet, Jeremy Michael Hargreaves
-
Publication number: 20100136185Abstract: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.Type: ApplicationFiled: November 24, 2009Publication date: June 3, 2010Inventors: Vesselin D. Miladinov, Cesar Carlos Elejalde, Jesse Kiefer, Bharat Jani, Kishor Kabse, Matthew Allan Beam, Allen Aldridge, Jianping Chao, Osamu Takita, Yuzuru Mitsui, Hiroshi Segawa
-
Publication number: 20100136184Abstract: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.Type: ApplicationFiled: November 24, 2009Publication date: June 3, 2010Inventors: Vesselin D. Miladinov, Cesar Carlos Elejalde, Jesse Kiefer, Bharat Jani, Kishor Kabse, Matthew Allan Beam, Allen Aldridge, Jianping Chao
-
Publication number: 20100136183Abstract: Method for the preparation of a foamy or creamy instant drink, wherein at least two capsules are sequentially injected with cold water to produce an instant milk-based drink, the first capsule to be injected comprising milk powder, a creamer component and sugar, the second capsule comprising milk powder, a soluble main flavour component and sugar.Type: ApplicationFiled: April 23, 2008Publication date: June 3, 2010Applicant: NESTEC S.A.Inventors: Philippe Gonus, Marcel Rosse, Zenon Ioannis Mandralis
-
Patent number: 7727566Abstract: The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a chewy energy bar.Type: GrantFiled: July 8, 2003Date of Patent: June 1, 2010Assignee: Mars, IncorporatedInventors: Edward L. Rapp, Jamie Troy, Jeannette Dido, Douglas Mann, Thomas Collins, Kevin Rabinovitch, Ralph Lee, Neil Willcocks, Robert Boushell, Ralph Jerome, Tiago O. Rodrigues, John M. Kaiser, Ivonne E. Nill
-
Patent number: 7727565Abstract: Some embodiments provide a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill which may include a modified release component, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25° C. The composition may also include a coating region which surrounds the gum region.Type: GrantFiled: April 21, 2006Date of Patent: June 1, 2010Assignee: Cadbury Adams USA LLCInventors: Bharat Jani, Kishor Kabse
-
Publication number: 20100129489Abstract: The present invention relates to sensate-plated sanding compositions, products containing the same and methods for preparing. More specifically, the compositions of the present invention may include a particulate and a sensate composition, which may include a flavor and/or functional component, associated with the particulate.Type: ApplicationFiled: November 11, 2009Publication date: May 27, 2010Inventors: Bharani Ashokan, Joan E. Harvey, Georgina Louise Perry, Khyati A. Valand
-
Publication number: 20100129500Abstract: A method of producing a confectionary product includes providing a chewy material including a first sweetener and a fat. The chewy material is mixed in a mixing device and metered through a pumping device. A candy material including a second sweetener is disposed around the chewy material to form a jacketed confectionary material. The jacketed confectionary material is formed into a confectionary product.Type: ApplicationFiled: December 31, 2007Publication date: May 27, 2010Applicant: WM. WRIGLEY JR. COMPANYInventors: Marc A. Bernicky, Caryn M. Doerr, James W. Ruedisueli, Christina N. Wowchuk, Wenying Z. Gifford
-
Publication number: 20100119663Abstract: The invention provides a number of centrefilled confectionery compositions, in which the centrefill comprises at least 1% by weight dietary fibre, and the confectionery shell (which may be jelly candy, chewy candy, or hard boiled candy) is substantially free of dietary fibre. In the case of a shell of jelly candy or chewy candy, the shell should additionally comprise gelatin. In addition, the invention provides a centrefilled confectionery composition comprising at least 20% by weight of centrefill, wherein the centrefill comprises at least 1% by weight of dietary fibre.Type: ApplicationFiled: February 25, 2008Publication date: May 13, 2010Inventors: Sarah Marshall, Kerry Phillips, Nathalie Montaigne
-
Publication number: 20100119664Abstract: Confectionery products comprising erythritol and methods of producing the confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product comprising erythritol, a jellying agent and a gastrointestinal tolerant ingredient.Type: ApplicationFiled: February 11, 2008Publication date: May 13, 2010Applicant: WM. WRIGLEY JR. COMPANYInventor: Barbara Stawski
-
Publication number: 20100112142Abstract: Confectionery products comprising erythritol and methods of producing the confectionery products are provided. In a general embodiment, the present disclosure provides a confectionery product comprising erythritol, a fat and a gastrointestinal tolerant ingredient.Type: ApplicationFiled: February 11, 2008Publication date: May 6, 2010Applicant: WM. WRIGLEY JR. COMPANYInventors: David G. Barkalow, Michael A. Reed
-
Publication number: 20100104687Abstract: A confectionery article adapted for accurate division of a confectionery article into two or more smaller portions, which confectionery article has two or more segments having different compositions.Type: ApplicationFiled: October 24, 2008Publication date: April 29, 2010Inventor: Allan S. Kaplan
-
Publication number: 20100104700Abstract: A sugar confectionery mass having a light texture comprising a chemically aerated high-boil sugar material interspersed with layers of a fat-based material and method for making the same.Type: ApplicationFiled: October 27, 2008Publication date: April 29, 2010Applicant: NESTEC S.A.Inventors: Thomas Kmietsch, Adrienno Holmes
-
Publication number: 20100068350Abstract: An edible article comprises a food product and a film that encloses the food product. In one embodiment, the film comprises a major amount of pullulan on a dry solids basis, and a minor amount of at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol. In another embodiment, the film comprises a major amount of pullulan on a dry solids basis, gelatin, and at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol, and can also comprise salt. In another embodiment, the film comprises a first layer comprising a major amount of at least one food grade wax, a second layer comprising a major amount of pullulan and further comprising at least one plasticizer, and a third layer comprising at least one surfactant that is substantially immiscible with aqueous pullulan compositions but which adheres to pullulan surfaces, wherein the at least one surfactant is at least partially crystalline.Type: ApplicationFiled: June 13, 2007Publication date: March 18, 2010Inventors: Shiji SHEN, Andrew HOFFMAN, Michael D. HARRISON, Susan E. BUTLER, Erin S. CRISWELL, Penelope PATTON
-
Patent number: 7678397Abstract: Orally disintegrating or dissolving edible strips for use as a matrix for retaining and delivering nutrients, flavors and medicinal compounds are made from new liquid film casting compositions comprising a major proportion of gelatin. The particularly low melting range for hydrated gelatin produces films that leave virtually no residue upon dissolving in the mouth and can be used in the form of thicker films and strips than known edible films.Type: GrantFiled: October 30, 2007Date of Patent: March 16, 2010Inventor: Reg MacQuarrie
-
Publication number: 20100055254Abstract: The beverage brick includes a brick body and a soluble beverage ingredient. The brick body has a core portion and a shell portion enclosing the core portion. The soluble beverage ingredient includes a flavor ingredient is formed at the core portion and an essential ingredient is formed at the shell portion, wherein the flavor and essential portion are pre-set in a predetermined proportion, so that the beverage brick is dissolved into water to form a beverage product. Therefore, all essential ingredient and flavor ingredient are formed in a single solid brick unit for enhancing the preparation of the beverage product by simply dissolving the solid brick unit into water.Type: ApplicationFiled: November 17, 2008Publication date: March 4, 2010Inventor: Mary D. Hu
-
Publication number: 20100055257Abstract: A filled candy with molded first and second outer chocolate shells. The first chocolate shell contains any of numerous selected fillings, for example, raw honey, a liqueur, or a blend of raw honey and other ingredients such as chocolate powder or nut butter. Before adding the filling, the chocolate shells are allowed to cool so that the filling will not be nutritionally altered by hot temperature from the shells. The filling is poured or injected into the first chocolate shell and is covered by the second shell of chocolate. The chocolate shells are either externally melted together or held together by an outer coating of melted chocolate. The assembly and fastening together of the first and second chocolate shells is therefore accomplished without transferring hot temperatures that would alter the beneficial nutritional qualities or textures of the fillings.Type: ApplicationFiled: August 31, 2008Publication date: March 4, 2010Inventor: Dana Petersen Hervig
-
Publication number: 20100047395Abstract: A composition comprising one or more starches, an amount of water and an encapsulating agent, wherein the encapsulating agent encapsulates the one or more starches and the amount of the liquid, is provided. Also, techniques for producing a composition are provided. The techniques include combining one or more starches, an amount of a liquid and an encapsulating agent, wherein the encapsulating agent encapsulates the one or more starches and the amount of the liquid, into a composition. Techniques are also provided for using a composition to create a food product.Type: ApplicationFiled: August 20, 2008Publication date: February 25, 2010Inventors: Erik Zwicker, Barnett S. Press, Alecia Dotterweich, Vanessa Elizabeth Teter
-
Publication number: 20100040742Abstract: A method and apparatus for producing individually coated, baked, edible core products is disclosed. Individual edible cores are coated with a farinaceous dough and baked. The coated cores are agitated as their coatings expand to prevent them from clumping or agglomerating during baking. The baked, coated cores are individual core pieces with an expanded, crispy coating.Type: ApplicationFiled: August 15, 2008Publication date: February 18, 2010Inventors: MIA DIJKHUIS, Marco Michielsen, Rob Van Temmen, Joop Vrees
-
Publication number: 20100028497Abstract: The invention provides a method of producing an extruded food product, wherein, in order to deposit inclusions on the surface, the method comprises, downstream from at least one extrusion die producing a ribbon of extruded and expanded dough: a) depositing on the surface at least one layer of a food quality adhesive that adheres instantly; b) depositing on the surface inclusions comprising at least one type of inclusion; c) pre-cutting the ribbon of dough; d) drying and toasting the ribbon of dough; e) breaking the dough into individual extruded pieces of bread; f) cooling the individual extruded pieces of bread; and the method further comprises, before a) and between b) and c), rolling the extruded ribbon of dough.Type: ApplicationFiled: August 29, 2008Publication date: February 4, 2010Inventors: Mohamed Erraji, Veronique Venet, Edouard Page
-
Publication number: 20100028408Abstract: The invention relates to a method for sterilizing raw, unheated honey, wherein the raw, unheated honey is sterilized by ozonizing it by using an ozone generator. The invention also relates to a honey-based wound care preparation, wherein said preparation comprises raw, unheated ozonized honey that has been ozonized by a method according to the invention. The invention also relates to a wound care treatment product comprising a honey-based preparation, wherein the said wound care treatment product comprises a preparation according to the invention. Finally, the invention relates to a biscuit based on honey and food fibres and/or by-products of food fibres, wherein the biscuit is prepared from ozonized food fibres and/or by-products of food fibres and raw, unheated ozonized honey that has been ozonized by a method according to the invention.Type: ApplicationFiled: October 23, 2007Publication date: February 4, 2010Inventor: Jan Vandeputte
-
Publication number: 20100021590Abstract: A non-sticky, free-flowing product comprises a candied or infused, internally-moist, solid comestible having a surface coating comprising as main ingredient a dry starch derivative selected from starch phosphate esters, hydroxyalkyl starches phosphate esters and mixtures thereof. Typically, the candied or infused, internally-moist solid comestible is selected from candied or infused ginger pieces, whole fruit or fruit pieces. The product may be used as a food ingredient, for instance in bakery products, cereal products, ice cream and dairy products.Type: ApplicationFiled: September 2, 2009Publication date: January 28, 2010Applicant: CERESTAR HOLDING B.V.Inventor: Johan Augusta, Maria Antoon Peremans
-
Publication number: 20100015297Abstract: A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.Type: ApplicationFiled: May 28, 2009Publication date: January 21, 2010Inventors: Janet Olson Wheeler, Deborah Dihel, Kevin Mellor, Jeffrey Schneider, Kristin Mills, Roger Samoray, Moses Sanchez