Abstract: The present invention provides 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, 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.

Abstract: Food products are provided comprising a base food material having one or a plurality of surface pockets and two closed ends comprising the base food material, wherein each of the surface pockets are connected by one or more longitudinal extent of the base food material, along a longitudinal aspect of the food product, that comprises a side of each of the surface pockets and the surface pockets are not connected in a lateral aspect of the food product. In certain aspects, at least one surface pocket contains a filling food material, and at least a portion of the filling food material is not encompassed by the base food material. Further, methods are provided for preparing the food products of the invention. Such food products can be utilized, for example, to provide palatable delivery systems for nutritional, functional, or pharmaceutical ingredients.

Abstract: A low-calorie whole grain cereal bars is provided that includes whole grain and binder in amounts effective for providing a cereal bar with at least about 15 weight % or more whole grain, at least about 5 weight % or more protein, about 5 weight % or more fiber, and at least 120 or less calories per 28 gram bar. The cereal bars are low in calories but still provide a good source of whole grain and fiber while maintaining an acceptable taste and organoleptic properties.

Abstract: A toner consists essentially of food-grade components. Because the toner consists essentially of food-grade components, it can be used to provide a coating or create an image on food products, including those intended for human or animal consumption.

Abstract: The invention relates to a food composition consisting of a continuous aqueous phase, wherein said food composition has a water activity (Aw) of 0.3 to 0.99 and a fat content of less than 15% by weight relative to the total weight of the food composition, and comprises at least one non-gelatinized starch.

Abstract: Disclosed are food articles comprising delivery devices. Methods of preparing such food articles are also disclosed.

Abstract: Heat-triggered colorants for altering the color of a food, methods for changing the color of a food using heat-triggered colorants, and methods for making heat-triggered colorants for food. The heat-triggered colorants may comprise a mixture comprising a carrier having a melting point and a GRAS (Generally Recognized as Safe) first food colorant having a color, and a coating encapsulating the mixture and masking the color of the first food colorant. When the heat-triggered colorant is exposed to a temperature greater than the melting point of the carrier, the carrier melts and releases the first food colorant, thereby unmasking the color of the first food colorant.

Abstract: A chocolate confection includes an edible outer shell having a predetermined size and a predetermined shape formed from a first plurality of predetermined ingredients and an edible center formed from a second plurality of predetermined ingredients.

Abstract: Hard candy which includes at least one acidic component and which shows improved transparency is made by forming a liquid starting material comprising at least one sugar alcohol which is not a monosaccharide sugar alcohol, water, and the acidic component; heating under conditions at which the acidic component does not cause significant hydrolysis of the sugar alcohol to dissolve the acidic component in the liquid and remove at least part of the water; and cooling to form the hard candy. The product has a transmission of: at least 47.8% at 450 mnm; and/or at least 50.9% at 550 nm; and/or at least 52.3% at 650 nm.

Abstract: A novel process of hard coating, for creating a hard, crunchy coating on the surface of a product in less than two hours, includes a plurality of cycles each including: applying a coating syrup containing at least one polyol obtained by hydrogenation of disaccharides, and the coating syrup having 60%-90% solids content by weight and preferably 70%-85% by weight; drying by using air with a temperature of 40° C.-70° C., for a time of at least 1 minute and of not more than 5 minutes; the number of cycles being such that a degree of enlargement of greater than 25%, preferentially greater than 30% and more preferentially greater than 32% is obtained. One variant of the process according to the invention consists in adding, after applying the syrup, an amount of polyol powder of very high purity. The invention is also directed towards the coated products obtained by using the process.

Abstract: A composition includes a first component containing phospholipids and a second component encapsulating the first component. The composition includes between about 10% and about 80% by weight phospholipids. The composition may be used in chewing gum to provide a gum cud that does not adhere to concrete and does not dissolve in the mouth while chewing.

Abstract: A pressed agglomerate (compacted material) which is suitable for consumption, a process for its preparation, its use for aromatizating products and products comprising such a pressed agglomerate are described.

Abstract: The present invention relates to confectionery compositions comprising one or more encapsulation delivery systems containing high intensity sweeteners and natural resins. The invention furthermore relates to the encapsulation delivery system as such as well as to methods of preparing the encapsulation delivery system and the confectionery composition.

Abstract: Disclosed is a fried food product and a method for preparation thereof. The fried food product includes a dough shell, and a combination of at least one chocolate piece, a plurality of confections, and at least one dough cracker. The dough shell includes an inner surface, an outer surface, and a periphery. The combination of the at least one chocolate piece, the plurality of confections, and the at least one dough cracker is placed at a center portion of the inner surface of the dough shell, and the dough shell is folded from the periphery thereof towards the center of the inner surface to enclose the combination therein. The folded dough shell is then fried in oil at a temperature ranging from about 300° C. to about 450° C. for about 2 minutes to about 6 minutes, to obtain the fried food product of the present invention.

Abstract: A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.

Abstract: The present invention concerns a non dairy food composition based on an oil-in-water emulsion containing sugar and carbohydrates characterized in that its water activity is of between 0.5 and 0.75 and its dry matter content is of between 80 and 95% by weight based on the total weight of the food composition, in that it contains non-gelatinized starch whose particles size is below 10 ?m, in that the composition is free from fat separation and in that the composition is stable at a temperature of between 1 and 15° C. for at least 6 weeks. It also concerns its process of preparation.

Abstract: The invention relates to coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.

Abstract: The present invention relates to confectionery products comprising an isomalt component, a geraniol containing aroma component and at least one product additive and processes to obtain them.

Abstract: A food producing method used in panning for delivering enhanced nutrition benefits and for decoupling adhesion and texture and the resulting product. First a plurality of center portions are obtained and introduced into a mixer. Then primary slurry is added followed by a dry mix which adheres to said center portions. Next, a secondary slurry is prepared which provides the adhesiveness required to adhere inclusions to the center portion. The use of a secondary slurry allows the decoupling of adhesion and texture whereby a softer product is produced which does not yield a hard, glassy texture.

Abstract: The present invention comprises confections having, from interior to exterior: a confection center; a food acid layer; a compound coating layer. The present invention also comprises methods to make the present confections.

Abstract: The invention concerns a multilayer food product and a method for obtaining a multilayer food product. The product includes at least one lower layer and one upper layer of thermally stable food components, wherein the lower layer has a lower viscosity and the upper layer has a uniform distribution.

Abstract: An edible substrate treated with an edible substrate enhancer and printed with an image. Methods for treating edible substrates with an edible substrate enhancer, and for printing an image onto the treated edible substrate are provided.

Abstract: Grain products are disclosed comprising at least a grain base and a coating enrobing at least a portion of the base, having a sweetening amount of a potent natural sweetener present in the base and the coating.

Abstract: Comestible grain products are provided, e.g. cereal, oatmeal, snack bars, etc., including at least one grain constituent and a non-sweetening amount of at least one potent sweetener. The non-sweetening amount of potent sweetener may comprise a natural potent sweetener, an artificial potent sweetener, or a mixture of both. The non-sweetening amount of potent sweetener can modify the taste of the comestible grain product by decreasing or eliminating one or more undesirable taste characteristics, creating or increasing one or more desirable taste characteristics, or any combination of these.

Abstract: A confectionery product (10) comprises a first hollow chocolate body (11), located within a second hollow chocolate body (14). The exterior of the firt hollow chocolate body is substantially covered with a layer of inedible protective material (13). The protective material (13) may be an aluminium foil on which there is no printing. The foil may be coated in a vinyl lacquer to lubricate it as it passes through a foil machine during manufacture of the product. The second chocolate body (14) may also be covered with a layer of protective material (15), which may also be a foil. A bag (12) of plastics material containing gifts and/or further confectionery products may be provided within the first chocolate body. The first and second chocolate bodies may be Easter eggs. In a further embodiment a third hollow chocolate body (16, FIG. 2) is provided around the second hollow chocolate body.

Abstract: Methods are provided for encapsulating flavor components. The methods may include the steps of providing a flavor component; mixing the flavor component with a syrup comprising carbohydrates and water to form a blend; and removing water from the blend at a temperature less than the melt temperature of the blend to form an encapsulated flavor composition. Encapsulated flavor compositions also are provided. The composition may include an amorphous glass core comprising at least one carbohydrate, water, and at least one flavor component; and a crystalline amylose skin, wherein the crystalline amylose skin surrounds the amorphous glass core.

Abstract: An encapsulated alcohol bead, and methods for producing and using the same, comprising a droplet of alcohol coated by a water-insoluble, alginate-based gel. The alginate-based coating comprises a plurality of pores having a diameter sufficient to allow the alcohol contained within each encapsulated alcohol bead to leach therethrough when the encapsulated alcohol bead is placed within a solution. Various dry mix products may include the encapsulated alcohol beads, such that the resultant products produced therefrom do not require a user to independently add alcohol thereto, and contain a sufficient amount of alcohol and/or alcohol flavor.

Abstract: The present invention is directed generally to dual coated compositions for soft confectionery compositions and products containing the same. More particularly, the present invention relates to a non-particulate coating and a particulate coating for candy compositions where the particulate coating can include an acid blend in particulate form.

Abstract: Okara (bean curd refuse), which has been prepared by blending with a coagulant, is kneaded together with a jelly-type edible polysaccharide having a high thickening stability. Then, the kneaded mixture is coagulated by heating so that the Okara is bonded to the edible polysaccharide. As the above-mentioned edible polysaccharide, use is made of tokoroten (a marine alga), Konjac, Kudzu starch jelly or the like.

Abstract: A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thickness of the baked snack bar is preferably less than 7 millimeters. The snack bar is prepared by calibrating dough sheets to a thickness of less than 1 millimeter each, followed by depositing a filling composition having a high heat resistant stability on one of the calibrated dough sheets and placing a second calibrated dough sheet on top of the filling to form a laminate. The laminate is then calibrated, cut into bars and baked, using a mild baking profile. The snack bar may have a design molded on the top surface and/or a topping composition, preferably including oats, deposited on the laminate.

Abstract: A seasoned snack food with a protective coating is provided. The protective coating provides the consumer with reduced tactile messiness, and dissolves quickly in the mouth resulting in rapid flavor delivery.

Abstract: The present invention relates to confectionary compositions comprising one or more encapsulation delivery systems containing food acids and natural resins. The invention furthermore relates to the encapsulation delivery system as such as well as to methods of preparing the encapsulation delivery system and the confectionary composition.

Abstract: Some embodiments provide a composition including active region which includes an active such as sucralose and at least one coating layer contiguous with the active region.

Abstract: A multi-component food item and method of fabricating it to be roastable. A first food component is formed and processed to make a core that is a substantially rigid support structure having a center axis; and a different food component is coaxially coated on a coatable portion of the core to make a first of one or more food layers. Preferably a holding feature is provided to make the item roastable. An uncoated portion of the core can be used as a holding peg designed to removably engage with an externally gripping tip of an elongated roaster. A substantially axial bore hole in the core can be used to removably engage with a press-fitted internally gripping tip of a roaster. Preferably at least the outwardly exposed one of the one or more coaxial food layers is roastable in that it is improved in some palatable manner by roasting.

Abstract: The present invention provides crisp filled foods, intermediates, and processes for making them. Particularly, the present invention provides crisp crackers, pretzels, breadsticks, cookies and the like with creamy and lubricious filling. Efficient processes are also provided for making such crisp filled foods, wherein dough is baked, fried or similarly heated in the presence of a specially-formulated powder so as to ultimately result in a lubricious filling and a crisp exterior. Superior intermediates and end products are therefore also provided. The foods surprisingly retain their crisp exterior and lubricious interior for an extended time span when packaged and stored under commercial conditions.

Abstract: An object of the present invention is to provide a coated product with increased stiffness to reduce the chipping after manufacturing and several days of storage, and before wrapping. A coated product such as confectioneries such as chewing gum, medicines and medicinal tablets wherein the product is coated with a coating composition comprising hydrogenated indigestible starch syrup as a binding agent.

Abstract: A cold-gelling thixotropic glaze composition has a Brix value in the range of 20-65; containing at least 0.1 wt. % and less than 2.5 wt. % of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt. % of water, the composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze.

Abstract: A confectionery product is disclosed comprising a honeycomb shell (12) around a core (14) of a foamed cream stable at body temperature that liquefies under shear comprising at least 25% fat, the fat being liquid at body temperature and having a solids content at 20° C. or no more than 35%, and a protein, the composition containing substantially no water. The shell has a chocolate coating (16) on its outer surface.

Abstract: Matrix compositions which contain a mixture of two different food polymers are useful for encapsulating encapsulates, such as flavoring agents.

Abstract: Agglomerates comprising calcium-hydrocolloid-composite materials and at least one sugar alcohol, as well of methods for preparing the agglomerates and various applications thereof.

Abstract: An oral pouch product includes an immobilized flavorant comprising one or more flavorants and an immobilizing matrix disposed around the flavorants and containing slightly water soluble ?-cyclodextrin, gum Arabic, and/or a starch. In addition, a method for preparing the oral pouch product is described, which includes (a) preparing an immobilized flavorant by mixing a flavorant and one or more matrix-forming materials comprising slightly water soluble ?-cyclodextrin, gum Arabic, and/or a starch in a solvent to form a mixture; optionally heating the mixture; and drying the mixture to form a dried immobilized flavorant; and (b) incorporating the dried immobilized flavorant into an oral pouch product.

Abstract: A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially protein-free. The double shell structure provides a strong shell that makes the microcapsule suitable for use in food products. The core can be a lipid, and in particular a structured lipid with nutritional benefits, such that the nutritional benefits can be passed on to the consumer. The microcapsules of the present invention can be used in making foods products, beverage products, and mixes for making such food and beverage products.

Abstract: Described is a spherical coated capsule comprising a coating-free capsule having (i) a liquid or viscous core (1) and (ii) a solid shell (2) surrounding this core, and a solid chocolate coating (4) surrounding said coating-free capsule, wherein the diameter of the spherical chocolate coated capsule is in the range of 4-20 mm, the solid chocolate coating (4) comprises chocolate in an amount in the range of 20-95% (m/m), based on the total mass of the chocolate coated capsule, the diameter of the coating-free capsule is in the range of 3-10 mm, the thickness of the shell (2) of said coating-free capsule is in the range of 20-200 ?m, the ratio of shell thickness to diameter of said coating-free capsule is in the range of 0.004-0.04, the shell (2) of said coating-free capsule contains 70-90% (m/m) gelatine or alginate and 10-30% (m/m) plasticiser, based on the dry mass of said shell, and the core (1) has a flavouring content in the range of 1-100% (m/m), based on the total mass of the core.

Abstract: Provided is an oral pouch product including a pouch having a plurality of pores. At least one portion of soluble dietary fibers is contained in the pores of the pouch and/or coated thereon. The oral pouch product is filled with a botanical material. The oral pouch product is placed in the mouth to release the soluble dietary fibers directly into the user's mouth.

Abstract: The invention relates to a combination of at least one three-dimensional food product and a tray member for displaying the food product thereon. The tray member includes a support base and at least one first retaining member. The food product includes at least a bottom surface arranged so as to rest on the support base and at least one second retaining member. The first and second retaining members are complementarily shaped and arranged to adjust in engagement together so as to be capable to resist disengagement at least in a direction substantially parallel to the support base.

Abstract: The invention provides an edible substrate, e.g., an edible decorative sheet material, having improved moisture stability. In particular, the invention relates to an edible substrate having improved tolerance to a range of high and low humidity conditions. In one embodiment the invention relates to a composition comprising an edible substrate coated over a substantial portion of one or more surfaces with at least one edible moisture barrier and to methods of making and using the improved edible substrate.

Abstract: The inventive food product comprises a support consisting of a comestible material and comestible individually apparent added ingredients and is characterised in that a fixing product is applied in the form of a film to at least one surface of said product in such a way that it makes it possible to fix the added ingredients, thereby ensuring the adhesion of the assembly, said fixing product is transparent and comestible and the support is at least partially visible.

Abstract: The method of production of sweet comprises shell (1) molding of chocolate or a chocolate or a confectionary glaze and of other masses with the use of a forming core (8), and filling the obtained shell with fillings of different kinds, wherein the forming core has cuts (9) in the lower end forming barriers (2) in the inner chamber of the shell, where each chamber formed by the barriers is provided with a filling. The sweet contains a shell (1) in the form of a container divided by barriers (2) into two or more chambers (3) and fillings (4) of different kinds, disposed in the said chambers (3), which allows the consumer to define visually the kind of the filling in each shell chamber (3) and thus provides free ingress to the particular kind of filling (4) at the consumer's choice.

Abstract: Coatings for fruit, particularly respiring fruit, such as bananas or melons, are disclosed. The coatings comprise food grade materials selected from polysaccharides, proteins, lipids, waxes, and mixtures of those materials. Preferred coating include xanthan and/or acylated glycerides.

Abstract: A method and process is disclosed for making stuffed marshmallows. Candy bars, or pieces thereof, are physically pressed into a marshmallow mixture a sufficient depth before the mixture becomes solid by using fingers or a similarly shaped utensil. Sufficient space between each piece of candy bar is required to make sure there is ample room to cut the marshmallow mixture when the mixture becomes solid. The sufficient depth and spacing of the candy bars ensures that each individual piece of stuffed marshmallow will have a piece of candy bar embedded therein, preventing leakage of the candy bar upon heating or roasting the stuffed marshmallow.