Abstract: The present invention provides a longer-lasting edible animal chew (1) having a longitudinal axis comprising: i) an outer wall (2) extending in the direction of said longitudinal axis; and ii) an internal support structure (4) that contacts the inner surface of said outer wall (2) at three or more points.

Abstract: A stem extension for artificial flowers comprising a stem extension having an elongated shaft. The elongated shaft having a first end and a second end. The first end of the elongated shaft provided with a graduated female opening. The second end of the elongated shaft provided with a graduated male end. The stem extension comprises an exterior surface. A portion of the exterior surface comprises a course textured finish. The elongated shaft of the stem extension further comprises a one or more fins and veins arranged between the first end and the second end. The graduated male end comprises a one or more external diameters each separated from one another by a male shoulder. The graduated female receiving opening comprises a one or more internal diameters each separated from one another by a female shoulder. The graduated female opening comprises a first inside diameter and a second inside diameter.

Abstract: A mold for producing comestibles in complex shapes wherein at least a portion of the mold is edible. The mold can be constructed entirely of an edible material or may be an interior mold element constructed of an edible material that is placed within a non-edible mold support. The mold may define an opening for injecting a substance into an interior cavity. When the mold is placed into an oven, the substance may begin to melt and as such, the edible mold begins to melt or dissolve around the baking substance. In such circumstances the comestible product includes an interior and an exterior shell or veneer.

Abstract: A preformed serving of a frozen confection configured to be received in a substantially hollow edible container is provided including a body of a frozen confection. A first portion of the body has a shape generally complementary to the edible container. When the body is received within the container, the first portion extends substantially below a surface of the container such that the body of the frozen confection is substantially wedged therein.

Abstract: A protective skirt of edible material has an inner circular opening sized for insertion of an ice cream cone so that the opening moves into firm engagement with an upper wall portion of the cone, and a lower horizontal wall of the skirt flares outwardly into one or more wall sections of generally toroidal configuration which extend above the upper opening of the body of the cone to retain any liquid or solid spillage when the ice cream is being eaten.

Abstract: The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that contains sugar and a second layer of a modified cake dough that imparts at least one color other than brown to the cone after baking. The cone is typically associated with a sleeve that is at least partially transparent to display the multicolor cone.

Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.

Abstract: The present invention relates to a bakery product with improved flavour properties and in particular an improved flavour shelf life. The product is prepared from a dough comprising flour, water, proline and an alkane polyol preferably wet, present in an effective amount to improve the flavour properties of said product when baked.

Abstract: The present invention relates to a frozen confectionery product and to a method of manufacturing same. It furthermore relates to an apparatus for manufacturing a frozen confectionery product by rotary vertical extrusion. Said apparatus comprises a nozzle (14) at least one ice-cream passage (20, 22) with at least one inlet port (24, 26) and an outlet port (28), and at least one chocolate passage (30, 32) with respectively an inlet port (34, 36) and an outlet port (38, 38?). The outlet ports are provided in the nozzle (14) and have elongated cross-sections, and each chocolate outlet port (38, 38?) extends in parallel to an ice cream outlet port (28), so as to form annular or helical chocolate layers upon rotation of the nozzle and the container with respect to each other.

Abstract: A method and apparatus are provided for forming and baking an edible cone-shaped container, the container being of a bread dough provided with a light, flaky texture by the inclusion of solid flaked fat pieces in the dough mixture and the cone formed by an initial forming and cooking step followed by multiple baking steps.

Abstract: An edible receptacle suitable for containing a frozen confection is provided, the receptacle comprising at least 50 wt % of pieces of soft baked material of from 1 to 20 mm in size. A process for preparing the edible receptacle is also provided, comprising: dosing the required amount of pieces of soft baked material having a size of from 1 to 20 mm into a support mould, compacting the pieces to form an agglomerate, and inserting a shaping tool into the agglomerate in the support mould to form the agglomerate into a receptacle of the desired shape. A composite frozen confection product comprising the edible receptacle and a frozen confection is also provided.

Abstract: The present invention relates to a waffle chip to complement and aid in the consumption of frozen desserts and the method of making the same. The waffle chip according to the present invention includes: a top side; a curved bottom side; two angled sides, where the two angled sides connect the top side to the bottom side; and a concaved underside, where said concaved underside provides a mechanism to scoop and contain the frozen dessert. The waffle chip includes a waffle type pattern across the surface and the concaved underside creates a spoon-like shape. In one particular embodiment, the waffle chip may be 3 inches in length.

Abstract: A composite ice confectionery article is made by bringing ice confectionery into contact with a biscuit-like mass, wherein the biscuit-like mass is liquid and pumpable at a temperature of 10° C. and above and has a biscuit-like consistency on storage and consumption.

Abstract: An apparatus is provided for the individual production of rigid containers that are open on one side, such as cones or cups, by inserting the containers into dimensionally stable individually produced sleeves which are matched to their external contour. The containers are transported through by a transport apparatus having a plurality of transport tracks lying beside one another under a discharge apparatus, which deposits the sleeves in the transport tracks. The discharge apparatus includes a support provided with discharge channels extending obliquely downward for the bar-shaped stacks of sleeves, a holding apparatus disposed downstream of the support, for the stacks of sleeves, and a transfer apparatus having a carriage which is provided with suction heads, can be moved back and forth above the transport tracks and draws the sleeves off the stacks of sleeves with its suction heads and deposits them on the transport tracks.

Abstract: A concave half (10) having a conical inside and a convex half (20) having a conical outside and being fitted therein are fitted in each other. An openable and closable, loop-shaped supporting means as a toggle-jointed link (30) rotatably supports and pushes a cylindrical part (23) of the convex half (20) onto the axis on at least three points on the outer periphery of the cylindrical part (23), with an axis of the concave half (10) and an axis of the convex half (20) being aligned with each other when the supporting means is closed. The toggle-jointed link (30) is openable and closable, wherein a plurality of rolling objects such as rollers (31) are provided inside the loop, thereby improving function as a bearing of the supporting means and efficiently manufacturing quality rolled cones (40).

Abstract: The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.

Abstract: A method for selectively increasing the production of propionate in the gastro-intestinal tract of a mammal. The method includes the step of enterally administering to the mammal a nutritional composition which contains dextran. Increasing the propionate production results in decreased blood cholesterol levels, decreased blood triglyceride levels, decreased very low density lipoprotein levels, increased high density lipoprotein levels, and increased insulin sensitivity.

Abstract: A process for manufacturing a food product, a food product produced thereby and a plant for production of the food product. The food product may have a generally truncated cone shape which allows the product to be stood on its base. The baking mixture is inserted into mould cavities of a tray and fitting a second tray with male formers corresponding to the mould cavities into the first tray prior to baking. The trays may pass through the oven on an endless conveyor as part of a plant which includes a filling station, for filling the baked product with sweet or savoury fillings, and a freezing station. The food product is baked with a high liquid content to allow for the formation of a thin, tough impervious layer of gelatinised starch skin to form on the product surfaces.

Abstract: A thin puff dough biscuit for a refrigerated or frozen food product. The biscuit has a laminar structure containing 6 to 10 sheets of puff dough and a maximum thickness of at most 2 mm. The biscuit is baked between two heated surfaces so as to prevent the development of the puff dough, and it is coated with a composition, in particular a fatty composition, which serves as a moisture barrier. This biscuit serves as an inclusion or an annex in a composite frozen cake that has at least one layer of the preceding biscuit included in a mass of cream and in which the layers of biscuit are separated from each other by layers of cream.

Abstract: An food holder attachable to the outside of the food, such as an ice cream cone, for capturing liquid, the liquid be captured by an absorbent material and in a plurality of channels and interconnections for maximizing the surface of the absorbent material, the channels having openings to allow the liquid to enter via gravity, but small enough that upon momentary tilting of the food the liquid will not spill out of the holder.

Abstract: A food product, such as a baked good, having either high molecular weight starch hydrolysate or a crystalline hydrate producing sugar as a sweetening agent. Preferably, the starch hydrolysate has a dextrose equivalent of about 5 to 30 DE, and the crystalline hydrate former is raffinose or trehalose. The high molecular weight starch hydrolysate, the crystalline hydrate former, or combination thereof, increases the crispiness of the product at higher moisture levels. The food product can be a baked good such as an ice cream cone, cookie, wafer, or the like.

Abstract: A packaged decorated composite frozen confection that includes an open-ended shell made of a solid, fat-based composition and having a shell wall that defines an interior volume for holding at least a portion of an ice confection therein, the shell wall having a smooth outer surface; a decorative pattern forming a portion of the smooth surface outer wall; a packaging sleeve for protecting all or part of the outer surface of the shell; and a filling of a frozen confection at least in the interior volume of the shell. Also, methods for producing such confections.

Abstract: An edible ice cream cone having a top that is open and a bottom that is closed, and formed from a composition that is a transparent and/or translucent edible glass. The edible glass can be formed from a high-boiled sucrose and glucose syrup, a high-boiled maltitol syrup, a high-boiled isomalt, or a high-boiled modified isomalt. The ice cream cones can be formed from the high-boiled composition by molding or rolling.

Abstract: Anti-freeze protein which can be derived from Lichen, said protein having an apparent molecular weight of from 20 to 28 kDa and having an N-terminal amino acid sequence which shows at least 80% overlap with: A-P-A-V-V-M-G-D-A-E-S-F-G-A-I-A-H-G-G-L and modified versions and isoforms of this protein.

Abstract: A coming layer agent is provided which can substantially avoid water from transferring from a food substrate to a “coatings”, such as a sheet and a coating, even when the food has been freeze-preserved, and which can prevent a decrease in crispness of the “coatings” after the food has been cooked by a microwave oven. A coating layer agent composition for frozen foods to be microwave-heated, each of the foods comprising a food substrate and a “coatings”, is featured in containing an emulsifier, preferably acetylated monoglycerides and/or protein, and/or oil and fat. The composition can be used in the form of powder mixed with and adhered to silicon dioxide. In this case, the composition can contain a coating layer agent preferably in the range of 100-250 weight % for silicon dioxide, and also can contain thermo-coagulating protein.

Abstract: The method of adding an antifreeze protein to an ice confection to restrict the flow of flavor or color ions or molecules present as either solutes or a dispersion, wherein the ice confection contains no protein other than the antifreeze protein.

Abstract: A composite ice-cream cone having a preformed, closed-bottomed wafer shell. The shell has an inner surface, a length, an outer surface and an upper edge. A separate, preformed, closed-bottomed chocolate shell has a lower portion, an upper portion and a filling of a frozen product contained in both the lower and upper portions. The lower portion of the chocolate shell is insertedly nested within the wafer shell with the lower portion having a form complimentary to the inner surface of the wafer shell such that lower portion extends over both the entire inner surface of the wafer shell and the length of the wafer shell.

Abstract: An ice cream cone holder and drip collector device (10, 100, 200) includes a sleeve (12, 14) having an open upper end (16). A drip catcher (18, 28) is attached to the sleeve (12, 14) and includes an inner wall (20) that extends downwardly from the periphery of the open upper end (16) of the sleeve (12, 14). An outer wall (22) can be separated from the inner wall (20) by a spacer wall (24), the inner wall (20), outer wall (22), and spacer wall (24) forming the drip catcher (18). Because the drip catcher (18) attaches to the sleeve (12) at the open upper end (16) of the sleeve (12) and the drip catcher (18) provides no surface that is parallel to the vertical plane, a plurality of devices (10) can be intimately stacked one on top of the other and packaged in high density.

Abstract: A baked product in the form of waffles or wafers can be made from a mass which is comprised of flour, oils, fats and lecithin-containing additives, and water by baking in a baking mold, on drum or belt. At least a partial substitute for the lecithin containing component is monostearyl citrate which is added and is effective to facilitate separation of the product from the baking surface.

Abstract: An edible frozen confection food product and method comprises providing an elongated core of frozen confection and an elongated edible receptacle for receiving and retaining the core. The receptacle comprises a cake-like bun having first and second portions in part separated from one another to form a generally channel-shaped pocket, but joined. The core is disposed in the pocket and occupies a portion of the pocket less than a whole of the pocket.

Abstract: A food product comprising a wafer shell which encloses a mass of hydrated or substantially hydrated, creamy filling. A core of soft caramel is incorporated in the mass of filling and the wafer shell is preferably covered by a continuous coating layer, for example, based on chocolate, possibly with the addition of chopped nuts or another granular substance.

Abstract: Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals

Abstract: A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fraction.

Abstract: An edible cup made of twice-baked pastry having on impermeable layer consisting essentially of sugar, water, starch and gum capable of containing hot and cold drinks without loosing it structural hardness and without any liquid leaking out.

Abstract: A baked good includes a laminate. The laminate includes a layer of fat and a protein layer which adsorbs a portion of the fat layer. The laminate prevents moisture from penetrating the baked good.CROSS-REFERENCES TO RELATED APPLICATIONSThis is a continuation-in-part of application Ser. No. 08/595,035, filed Jan. 31, 1996, now U.S. Pat. No. 5,789,008.

Abstract: A frozen confection holder is provided for use with a circular cup, preferably a plastic "tipper" cup suitable for a child. The frozen confection holder provides a lid mountable to the mouth of a cup, which an annular lip extending from the lid. The lip grips the mouth of the cup. A slot is provided in the lid and is sized and configured to grip a stick attached to a frozen confection. The lid is configured to direct the flow of melted liquid toward a drainage opening defined in the lid. Once the frozen confection on the stick has been consumed by the user, the stick and lid can be removed from the cup and the collected liquid may be sipped directly from the cup.

Abstract: A method for making a frozen composition for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.

Abstract: The container has a substantially conical body (1) and a mouth or cup of larger-diameter (5). It may be provided with grooves (3), a closure cap (10), ribs or notches (7) for a better coupling of the cornet (8), an orifice for holding the spoon, truncation (2) and/or corrugation of the conical body, as well as various geometrical configurations. A plurality of systems for rising the cornet as well as means for holding complementary serviettes and wafers. The container also includes a system for channeling the ice-cream dripping. It applies to ice-cream cornets. It offers an new presentation of a consumption product, giving it a better look and attraction for the consumer with regards to the shape, color and size, causing a new sensation and commodity to the consumer when eating the ice-cream. It also contributes to better salubrity, hygiene and cleanliness when manipulating and consuming the products.

Abstract: An edible food container has a hollow body having an interior wall and an exterior wall and having a generally flat bottom portion and an open top. The body has a concave curve side opposite to the convex side and has at least one elongated groove on the interior wall extending from adjacent the bottom portion to the body open top so that an edible container can be filled with a fluid material for later freezing and a plurality of containers can be nested together for dispensing from a vending machine. A method of making a frozen edible product includes selecting the edible container apparatus, filling the selected container with an edible fluid while allowing air to escape through the groove on the interior wall of the container, and freezing the edible fluid material in the edible container to provide an edible frozen product, such as ice cream and the like, which can be nested for dispensing from a vending machine or the like.

Abstract: A process for shaping a wafer comprising the steps of (a) softening the wafer by using infra-red radiation, (b) shaping the softened wafer into a desired form, and (c) cooling the shaped wafer.

Abstract: A confectionery article is prepared which has a shell of chocolate wherein chocolate having a temperature greater than 35.degree. C. is poured into an aluminum alloy lost-wax-cast-mold having a temperature of not above -10.degree. C. to form a shell, and a remainder portion of the chocolate which is sufficiently liquid for being sucked from the shell is vacuum-suctioned from the shell to obtain a shell having a hollowed space. The process is carried out in an atmosphere having a relative humidity of less than 60%, and the process further includes depositing a frozen confection into the shell hollow space, and also, a biscuit, particularly one coated by a fatty composition, may be deposited within the shell with the frozen confection and also subsequently enrobed to provide a base integral with the shell.

Abstract: An ice cream sandwich includes a layer of ice cream intermediate a pair of crispy cookies. The cookies resist migration of moisture from the ice cream and remain crisp during storage. An edible oil and food membrane on the cookies prevents moisture in the ice cream from being absorbed by the cookies.

Abstract: An ice cream confection comprising an edible cone, a fresh, peeled, banana portion frictionally mounted within the cone; and a layer of soft ice cream, supported by the cone, covering the banana portion. The invention is also directed toward a method of making the confection.

Abstract: A process for the manufacture of a food product comprising a wafer filled with a food core, process including the steps of: (i) shaping the food core; (ii) heating at least part of the wafer in order to provide sufficient plastic properties to the wafer to shape; and (iii) shaping the wafer around the pre-shaped food core, the food core acting as a former.

Abstract: The invention relates to a combination popsicle wherein an ice layer whose surface is uneven is formed on the circumference of a core stuff, a method for making the same and a device for the method. As an ice material for forming the ice layer, irregular ice crystals in size are used which is provided by collecting uniformly dispersed fine ice crystals in a cohering process to form into lumps and by crushing the lumps. Because of this, with the irregular ice crystals, uneven form which is clear can be constantly formed on the surface of the ice, popsicle.

Abstract: An edible food container is formed by wrapping an elongate flat strip of uncooked bread dough around a conically-shaped mandrel to form a plurality of spiral turns with an overlap between adjacent turns of the spiral. The resultant uncooked dough cone is then baked to form an edible, cone-shaped container of soft bread. The bread cone is removed from the mandrel and the hollow interior of the cone is filled with a selected filling.

Abstract: A method for making ice cream for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.

Abstract: An edible container includes a truncated conically shaped side wall panel made of an edible dough having a pair of opposed side edges which are overlapped with one another, and arcuate upper and lower edges. A plurality of parabolic pieces are integral with the side wall panel and positioned in side-by-side relationship about its lower edge. The parabolic piece are inwardly folded relative to the lower edge thereof such that adjacent ones of the parabolic pieces at least partially overlap and adhere to one another. These at least partially overlapped and adhered adjacent parabolic pieces form a substantially flat bottom wall of the edible container. To form the container, a flat sheet of edible dough is wrapped around a forming mandrel so that the side wall panel is formed into a generally conical shape.

Abstract: The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.