By Chocolate Or Theobroma Cocoa Derived Patents (Class 426/306)
  • Patent number: 10179888
    Abstract: Lipid-based wax compositions and their methods of making are provided for compositions substantially free of fat bloom. The compositions comprise 0.1-10 percent by weight triacylglycerides, 30-95 percent by weight monoacylglycerides and diacylglycerides combined, and 0.1-65 percent by weight fatty acids. The methods comprise blending the monoacylglycerides, diacylglycerides, triacylglycerides, and fatty acids by heating the lipid-based wax composition at a sufficiently high temperature to destroy substantially all crystal structure within the lipid-based wax composition. The methods further comprise pouring the lipid-based wax composition into a mold or a container having a surface and a core, wherein the pouring is conducted at a temperature at least 15° C. greater than the congeal point of the lipid-based wax composition. The methods further comprise cooling the lipid-based wax composition under conditions sufficient to cool the core to at least 5° C.
    Type: Grant
    Filed: September 29, 2016
    Date of Patent: January 15, 2019
    Assignee: CARGILL, INCORPORATED
    Inventors: Timothy A. Murphy, Stephen E. Russell
  • Patent number: 9883686
    Abstract: Manufacturing a glazing agent bread or pastry products maintaining intrinsic tastes and flavors without destroying unique layered shape or collapsing the products. First prepare solution A by mixing 3 to 4 parts weight refined sugar and 0.5 to 1.5 parts weight amidated pectin, add 27 to 28 parts weight purified water, and dissolve at 80 to 85° C. for 20 to 25 minutes, second prepare solution B by mixing 0.2 to 0.3 parts by weight citric acid, 46 to 48 parts by weight starch syrup and 0.02 to 0.05 parts by weight black rice flavoring, adding 20 to 21 parts by weight purified water, heating at 60 to 65° C. for 10 to 15 minutes to dissolve, and third gelling the solution A and solution B by heating at 90 to 95° C. for 20 to 25 minutes to gel, and cooling the resulting mixture to room temperature.
    Type: Grant
    Filed: November 20, 2014
    Date of Patent: February 6, 2018
    Assignee: PARIS CROISSANT CO., LTD.
    Inventors: Chung-Kil Park, Cheon-Yong Lee, Jung-Woo Kim, Chae-Sung Lim
  • Patent number: 9661873
    Abstract: A primary composition comprises all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility, and a process forms same. An oral composition can contain the primary composition in a foodstuff, food supplement, cosmetic preparation or a pharmaceutical preparation.
    Type: Grant
    Filed: August 31, 2016
    Date of Patent: May 30, 2017
    Assignee: Nestec S.A.
    Inventors: Junkuan Wang, Raymond Bertholet, Herbert Johann Watzke, Pierre Ducret, Peter Bucheli
  • Patent number: 9339050
    Abstract: A process for producing a frozen confectionery product is provided, the process comprising: preparing a mix containing a gelling agent and having a total solids content of from 20 to 45 wt %; filling the mix into a mold and allowing the gelling agent to form a gel in the mold; freezing the gelled mix to form a product having a first form; removing the shaped product from the mold; and deforming the product while it is in the frozen state so that it takes up a second form.
    Type: Grant
    Filed: November 20, 2012
    Date of Patent: May 17, 2016
    Assignee: CONOPCO, INC.
    Inventors: Gary Norman Binley, Lalita Wathanakul
  • Publication number: 20150104553
    Abstract: Features of the present disclosure provide a chocolate with good heat-resistance, bloom resistance and melt-in-the-mouth property, disclose a production method by which a chocolate-covered food product coated with the chocolate is produced, and disclose a method for preventing an increase in the viscosity of chocolate mix. Disclosed is a method for producing a chocolate comprising an addition step for adding a seeding agent containing at least ?-StOSt crystal to chocolate mix in a melted state, wherein the fat content of the chocolate mix is 26 to 70 mass % StOSt (where StOSt is 1,3-distearoyl-2-oleylglycerol).
    Type: Application
    Filed: December 16, 2014
    Publication date: April 16, 2015
    Applicant: The Nisshin OilliO Group, Ltd.
    Inventors: Kiyomi Oonishi, Yuusuke Hasegawa, Noriko Murayama, Iwao Hachiya
  • Publication number: 20150079249
    Abstract: A method and template for preparing small, tender cakes is provided. The method includes preparing sheet cakes and slicing them into sleeves of cake. Frosting is template and frozen, and then rolled around the narrow cake leaf. Fillings may be added inside the cake leaf before rolling. The cake is then rolled similarly to maki-style sushi, sliced into shorter segments, and presented vertically on a serving dish. Decorations and additional frosting may be used.
    Type: Application
    Filed: September 16, 2014
    Publication date: March 19, 2015
    Inventor: Lori Shubert
  • Patent number: 8980354
    Abstract: A process for making a frozen confectionery product by providing a mold with closed and opened ends in a refrigerated environment, filling the mold with a liquid mix to form a shell, removing non-solidified liquid mix from the mold, pressure-filling the shell in the mold with a frozen confection, inserting a stick in the frozen confection, removing the product from the mold and packing the resulting product. In such process, inclusions may be homogeneously distributed in the liquid mix or in the frozen confection or can be accumulated on the top of the frozen confection after filling the mold. The resulting product, a molded ice confectionery stick bar, is also an embodiment of the invention.
    Type: Grant
    Filed: November 20, 2006
    Date of Patent: March 17, 2015
    Assignee: Nestec S.A.
    Inventors: Ginette A. Harlaux-Pasquier, Francis V. Bertrand, Loic Beucher
  • Publication number: 20150024097
    Abstract: The invention relates to the production of confectionary articles with a shaped ornament or with a single-colored or multi-colored embossed design on one of the surfaces of the article. The main characteristic of the present invention consists in that a prepared chocolate/chocolate-like mass is fed into a full-scale mould in a dispersed dropping state through a nozzle at a drip rate ensuring plastic deformation of the drops as the drops slow down. It is possible to regulate accurately the quantity of confectionary mass which can be fed into the mould, by controlling the pressure differential at the nozzle and the duration of feeding the chocolate through the nozzle. There is therefore no need to pre-measure a portion of confectionary mass in order to form the decorative embossed element.
    Type: Application
    Filed: February 28, 2013
    Publication date: January 22, 2015
    Applicant: MARS, INCORPORATED
    Inventor: Olga Evgenievna Savelieva
  • Publication number: 20140363542
    Abstract: The present invention relates to edible coating composition, particularly to an edible coating composition for providing moisture barrier. It is an object of the present invention to provide an edible ice-cream cone coating composition. It is another object of the present invention to provide a coated ice-cream cone with improved moisture barrier properties. It is another object of the present invention to provide a coated ice-cream cone that retains cone crispness at the time of consumption. It is yet another object of the present invention to provide a coated ice-cream cone that shows improved moisture barrier during long periods of cold storage even under varying temperature conditions. It is still another object of the present invention to provide a method for manufacturing a coating ice-cream cone. It is yet another object of the present invention to provide a coated ice-cream cone having improved shelf life period.
    Type: Application
    Filed: November 19, 2012
    Publication date: December 11, 2014
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Sudipta Ghosh Dastidar, Anandh Panchanathan, Raviprasad Shankar, Gourinandan Triumbak Tonpe
  • Patent number: 8906439
    Abstract: The invention relates to a process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, characterized in that it comprises submitting the product to at least two spraying stages, each involving generating by at least one nozzle a conical jet having an angle ? and a vertical axis, said nozzle being disposed above the product at a height H between 200 mm and 800 mm and preferably between 300 mm and 650 mm so that, upon impinging on the product, the jet has become a vertically oriented drizzle with a substantially cylindrical cross-section.
    Type: Grant
    Filed: April 18, 2008
    Date of Patent: December 9, 2014
    Assignee: Generale Biscuit
    Inventors: Nicolas Besse, Luc Gauduchon, Luis Machado, Kari Tronsmo
  • Publication number: 20140322391
    Abstract: The present invention is directed to a chocolate product with a tropicalized shell comprising chocolate and a humectant liquid and a non-tropicalised chocolate core.
    Type: Application
    Filed: December 5, 2012
    Publication date: October 30, 2014
    Inventors: Tim Oliver Althaus, Stefan Palzer, Gerhard Niederreiter, Helen Chisholm, Nicolas Bovet
  • Patent number: 8802173
    Abstract: A process for coating frozen confection stick products (20) is provided, the process comprising providing a chamber (2) having two open ends (3,4), two sides (5,6) and a base (7); providing at least one pair of apertures (10A-10D), wherein one aperture of each pair is located on each side of the chamber, and wherein the apertures are vertical slots; supplying a liquid coating material to each aperture thereby forming curtains of the liquid coating material (14A-14D); and conveying the frozen confection (20) through the chamber with the stick uppermost so that the frozen confection passes through the curtains of coating material. An apparatus for operating the process is also provided.
    Type: Grant
    Filed: October 4, 2010
    Date of Patent: August 12, 2014
    Assignee: Conopco, Inc.
    Inventors: Narun Arampongpun, Anthony George Bird, Paul Edward Cheney
  • Patent number: 8715758
    Abstract: Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt portions with a fat based coating that is a solid at 45° F., thereby completely enveloping the frozen yogurt portions. The coated frozen yogurt portion is allowed to thaw to form a refrigerated yogurt product and is stored at a temperature of from about 32° F. to about 45° F. The yogurt composition has a final viscosity of from about 35,000 to about 150,000 cP at 4° C., and has a total solids content of at least about 22% and/or exhibits a viscosity reduction at 45° F. of less than 10% after two freeze/thaw cycles. Methods and products are described.
    Type: Grant
    Filed: May 20, 2011
    Date of Patent: May 6, 2014
    Assignee: General Mills, Inc.
    Inventors: Lisa K. Pannell, Logan Merkwae
  • Publication number: 20140120216
    Abstract: Provided herein are methods and compositions for forming a coating on the external surface of a solid chocolate or chocolate-coated product. The method comprises applying at least one layer of a coating composition comprising a solvent selected from water, ethanol, and isopropanol, or any combination thereof and one or more film forming agents to the external surface of the product, and then drying the coating composition to provide a dried coating or film on the external surface of the chocolate. The dried coating renders the external surface of the chocolate more resistant to abrasion or scuffing during processing, packaging, storage, and/or transport. The coating composition of the present invention cures or dries in 30 minutes or less. In certain embodiments, the film or coating cures in 15 minutes or less. In certain embodiments, the film or coating cures in 10 minutes or less.
    Type: Application
    Filed: September 20, 2013
    Publication date: May 1, 2014
    Applicant: Mantrose-Haeuser Company, Inc.
    Inventors: Bin Zhong, Margo McWeeney, Stephen A. Santos, Alan McGregor
  • Publication number: 20140072681
    Abstract: Systems and method for making popsicles are disclosed. The system for making popsicles, includes: a dewar for storing a cooling agent; and a dipping apparatus to be inserted into the dewar, wherein the dipping apparatus includes: a first end comprising arms to receive a popsicle mold that includes a mixture of ingredients and/or liquids, a second end comprising an attachment portion configured to attach to an opening in the dewar, and a holder portion oriented between the first end and the second end of the dipping apparatus, the holder portion configured to hold a stick within the mixture in the popsicle mold, wherein the mixture is chilled by the cooling agent when the dipping apparatus is inserted in the dewar to make a popsicle to be held by the stick.
    Type: Application
    Filed: September 6, 2013
    Publication date: March 13, 2014
    Inventor: Nicholas R. Dent
  • Patent number: 8658233
    Abstract: An apparatus for depositing a confectionery mass comprising at least one discharge passageway extending to at least one elongate discharge outlet, wherein at least one discharge passageway diverges in a direction towards the discharge outlet, and a machine for producing a confectionery product having at least one such apparatus for depositing. In a method of producing a confectionery product, the confectionery mass is deposited as at least one strip having a width in the range of 5 to 500 mm and/or thickness in the range of 0.5 to 100 mm.
    Type: Grant
    Filed: July 18, 2008
    Date of Patent: February 25, 2014
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Melis Abylov, Juraj Durco
  • Publication number: 20140030400
    Abstract: A process for preparing a pineapple confectionary item for a fruit arrangement comprising the steps of: providing a piece of sectioned pineapple having pineapple meat and core intact; cutting the sectioned pineapple into a desired shape utilizing a shape cutter with the shaped pineapple having a first portion and a second portion. Once the pineapple is shaped, a skewer channel is created within the pineapple meat and core. Once the skewer channel is created, a coating of dark chocolate is applied to the first portion. A skewer is subsequently inserted into the skewer channel and the dark chocolate layer is allowed to cool. Once the dark chocolate is cooled, a coating of white chocolate is applied to the second portion; and subsequently allowed to cool.
    Type: Application
    Filed: July 26, 2012
    Publication date: January 30, 2014
    Inventors: Tariq Farid, Cynthia Mockler, Kristy Ferguson
  • Publication number: 20130302488
    Abstract: The present invention relates to cereal products comprising cereals and a mixture of 1,6-GPS and 1,1-GPM, methods for the production thereof and the use of a mixture comprising 1,6-GPS and 1,1-GPM for producing cereal products.
    Type: Application
    Filed: July 18, 2013
    Publication date: November 14, 2013
    Inventors: Bodo Fritzching, Jorg Kowalczyk
  • Publication number: 20130171299
    Abstract: The present invention relates to a confectionery composition comprising an at least partially convoluted or rolled sheet of a confectionery material having at least one capillary disposed therein, wherein the composition has a longitudinal axis which extends along the convolutions or axis of rolling and the at least one capillary runs parallel, perpendicular or at an inclined angle relative to the longitudinal axis of the product. The present invention also relates to a method of production of the same.
    Type: Application
    Filed: March 23, 2011
    Publication date: July 4, 2013
    Inventors: Peter Clarke, Sarah Marshall, Clive Richard Thomas Norton
  • Publication number: 20130052308
    Abstract: The present invention relates to aerated chocolate-based coatings for frozen confectioneries. In particular, it relates to a composite frozen confection fully coated with a chocolate-based composition having a density comprised between 0.13 and 1.29 g/cm3.
    Type: Application
    Filed: April 15, 2011
    Publication date: February 28, 2013
    Applicant: NESTEC S.A.
    Inventors: Stefan Palzer, Werner Bauer, Helen Chisholm, Gerhard Niederreiter, Nicolas Bovet
  • Publication number: 20120100271
    Abstract: A method for making a frozen confectionary product having a reduced-fat chocolate coating is disclosed. The method includes spraying a liquid chocolate composition into a target area, wherein the liquid chocolate composition includes less than 40% fat by weight; moving a frozen confectionery substrate having an outside surface into and out of the target area such that a portion of the outside surface becomes entirely coated with a continuous, uniform coating of the liquid chocolate composition; and allowing the liquid chocolate composition to cool to form the frozen confectionary product having the continuous, uniform coating of chocolate on the entire outer surface of the confectionery. The chocolate coating contains less than about 40% fat by weight of the coating, and has a thickness that is uniform and less than that formed by dipping. Also disclosed is spray coating device for use in the process for applying the coating.
    Type: Application
    Filed: December 29, 2011
    Publication date: April 26, 2012
    Applicant: NESTEC S.A.
    Inventors: Alain Leas, Gary Pierre Maul, Samnang Nos
  • Patent number: 7985437
    Abstract: A process for stamping a pattern onto a coated frozen confection comprising the steps of: a) at least partially covering the frozen confection with a layer of coating; and b) bringing a stamping surface into contact with the coated frozen confection; characterized in that in step (b) the coating is liquid.
    Type: Grant
    Filed: September 21, 2006
    Date of Patent: July 26, 2011
    Assignee: Conopco, Inc.
    Inventors: Stephen John Dyks, Thorsten Hagemeyer, Holger Thielker
  • Publication number: 20110111105
    Abstract: The invention relates to a process for making a thin biscuit having a smooth surface, including mixing ingredients at a temperature between 37° C. and 70° C. to obtain a sheetable cohesive dough. The dough includes 0-56% wheat flour, 4-62% native starch, and 1-26% pre-gelatinised starch. For one unit of weight of native starch NS, pre-gelatinised starch PS, and wheat flour WF, i.e. with NS+PS+WF=1, WF?0.8, PS?0.37 and 0.7?NS/PS?9. The dough also includes 5-18% water, 2-12% fat, 0-28% sugar; 0-8% whey powder, and 0%-0.5% salt, but devoid of a leavening agent. The process also includes sheeting the dough to a thickness between 0.2 and 1 mm; cutting the sheeted dough into dough pieces; and baking the dough pieces on a perforated support to obtain a thin biscuit that is devoid of blisters.
    Type: Application
    Filed: June 25, 2008
    Publication date: May 12, 2011
    Inventors: Nicholas Besse, Luc Gauduchon, Luis Machado, Kari Tronsmo
  • Publication number: 20110086144
    Abstract: A process for coating frozen confection stick products (20) is provided, the process comprising providing a chamber (2) having two open ends (3,4), two sides (5,6) and a base (7); providing at least one pair of apertures (10A-10D), wherein one aperture of each pair is located on each side of the chamber, and wherein the apertures are vertical slots; supplying a liquid coating material to each aperture thereby forming curtains of the liquid coating material (14A-14D); and conveying the frozen confection (20) through the chamber with the stick uppermost so that the frozen confection passes through the curtains of coating material. An apparatus for operating the process is also provided.
    Type: Application
    Filed: October 4, 2010
    Publication date: April 14, 2011
    Applicant: CONOPCO, INC., D/B/A UNILEVER
    Inventors: Narun Arampongpun, Anthony George Bird, Paul Edward Cheney
  • Publication number: 20110027435
    Abstract: A cupcake mold includes two mold forms connected by a hinge and separable by a flange on an end opposite the hinge. Each mold form has a series of flutes extending in one direction and a top having a defined shape, such as a series of rings or a snail-shell shape, extending generally perpendicularly to the flutes. A method for making a dough-based edible treat includes the steps of filling an interior of a mold with a volume of dough, closing the mold to shape the dough, reopening the mold to expose the shaped dough, and removing the shaped dough from the mold. A further method adds the steps of extending a portion of a stick into the shaped dough to provide a handle for the edible treat, and, optionally, dipping at least a portion of the shaped dough into a liquid while the holding the stick.
    Type: Application
    Filed: July 31, 2009
    Publication date: February 3, 2011
    Inventors: Jeanette Facey, Mark Facey
  • Publication number: 20100323067
    Abstract: A chocolate composition and a method for manufacturing the chocolate composition include a solid material, e.g., nutritive carbohydrate sweetener that has a particle size from about 50 to about 1000 nanometers. The solid material may comprise a sugar, such as but not limited to, sucrose. By including within the chocolate composition the solid material that has the particle size from about 50 to about 1000 nanometers, the chocolate composition has enhanced temperature resistance properties.
    Type: Application
    Filed: June 19, 2009
    Publication date: December 23, 2010
    Applicant: HERSHEY FOODS CORPORATION
    Inventors: Steven James Hess, Erich J. Windhab, Corina S. Curschellas, William Hanselmann
  • Publication number: 20100278978
    Abstract: A reduced milk fat, reduced sugar, improved health characteristic, higher antioxidant content, improved taste, texture, melt, and creaminess non-standardized milk chocolate that can have a milk fat content of 0% to 8% and is blended with a standardized chocolate, an edible oil blend, 100% Cocoa Powder, Confectionery Sugar, Cocoa Seed Butter Crystals, and synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry. A standardized milk chocolate product with 3.69% or higher milk fat that has improved health characteristics , higher antioxidant content, improved taste, texture, melt, and creaminess from a synergistic antioxidant flavor blend including; Virgin Coconut Oil, Vanilla Powder, Blackberry, and Acai Berry.
    Type: Application
    Filed: April 22, 2010
    Publication date: November 4, 2010
    Inventor: Gary Ervin
  • Patent number: 7819053
    Abstract: Prior to cooling, an air knife is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray, preferably using a one-shot depositor. Using the method and apparatus, it is possible to manufacture novel confectionery products, including one-shot deposited caramel-filled dark chocolates.
    Type: Grant
    Filed: April 25, 2006
    Date of Patent: October 26, 2010
    Assignee: Mars, Incorporated
    Inventors: John M. Kaiser, Dale R. Slesser, Dominic M. Diperna, Richard A. Morgan, Rick A. Floyd, Robert A. Parker, Robert Harvey
  • Publication number: 20100119660
    Abstract: A chocolate is made by preparing a flavor cell that seals an amount of flavor substance in a shell, melting chocolate material and pouring the melted chocolate material into a mold, immersing the flavor cell into the melting chocolate material, cooling and solidifying the melted chocolate material, and removing the solidified chocolate from the concavity. The chocolate can have different shapes and the flavor substance is well sealed inside the shell.
    Type: Application
    Filed: November 11, 2008
    Publication date: May 13, 2010
    Inventor: Ming-Che Chang
  • Publication number: 20100034937
    Abstract: The present invention relates to frozen confectionery products which are nutritionally balanced and which have a high protein content.
    Type: Application
    Filed: February 18, 2008
    Publication date: February 11, 2010
    Applicant: NESTEC S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Lionel Jean Rene Bovetto, Dinakar Panyam
  • Patent number: 7658958
    Abstract: The present invention concerns an apparatus and a method for producing ice confection comprising mold cavities arranged on lamellae disposed in an endless belt along which are arranged process means for the production of the ice confection by conveying the lamellae between the process means, wherein the apparatus comprises an uneven number of lamellae and the process means are arranged along the belt in such a way, that the ice confection production process may be completed by two full circulations of one lamella on the belt. Due to the uneven number of lamellae a specific lamella will change stop position for each circulation. Hereby, a number of advantages are obtained through an optimal utilization of the lower lamella sequence, such that the shortest possible apparatus is obtained.
    Type: Grant
    Filed: March 30, 2004
    Date of Patent: February 9, 2010
    Assignee: Tetra Laval Holding & Finance S.A.
    Inventor: Per Henrik Hansen
  • Publication number: 20090291170
    Abstract: The present invention relates to frozen confectionery coatings which have a low amount of fat. In particular, it relates to the use of certain water-in-oil emulsions as low-fat coating for frozen confections or desserts, in particular to make brittle coatings on such confections or desserts.
    Type: Application
    Filed: May 4, 2007
    Publication date: November 26, 2009
    Applicant: Nestec S.A.
    Inventors: Philippe Rousset, Brigitte Rey, Laurence Sandoz
  • Patent number: 7618666
    Abstract: An edible candy confection and a method of making the confection is disclosed. The method includes the steps of freezing fresh fruit, coating the frozen fruit with sugar solids sufficient to reach a critical mass, keeping the fruit frozen during the coating process, depositing a wafer, placing the coated fruit on the wafer, and sealing the coated fruit and wafer in a confection layer such as chocolate. The wafer may be formed from chocolate or yogurt. Optimally, the critical mass if the coated frozen fruit is at least 67 Brix with water activity of at least 0.60.
    Type: Grant
    Filed: April 11, 2007
    Date of Patent: November 17, 2009
    Inventor: E. Donald Morando
  • Publication number: 20090130265
    Abstract: A frozen confectionary product having a reduced-fat chocolate coating is disclosed. The chocolate coating contains less than about 40% fat by weight of the coating, and has a thickness less than a coating formed by dipping. Also disclosed is spray coating device and process for applying the coating.
    Type: Application
    Filed: November 17, 2008
    Publication date: May 21, 2009
    Inventors: Alain Leas, Gary Pierre Maul, Samnang Nos
  • Publication number: 20080292757
    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.
    Type: Application
    Filed: December 4, 2006
    Publication date: November 27, 2008
    Applicant: OBSCHESTVO S OGRANICHENNOY OTVETSTVENNOSTJU "MARS"
    Inventors: Alexander Vladimirovich Peskin, Olga Evgenievna Savelieva, Julia Vladimirovna Prusakova, Oleg Alexandrovich Kuzmin, Alexey Ivanovich Sukharev
  • Patent number: 7427420
    Abstract: The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while maintaining the original mouthfeel of chocolate. As a result of the present inventors' intensive studied, it has been found out that a process for producing confectionery highly stable to heat can be provided by making the surface of a refined chocolate paste absorb moisture or bringing chocolate into contact with a moisture-containing food material, and then baking.
    Type: Grant
    Filed: February 28, 2001
    Date of Patent: September 23, 2008
    Assignee: Fuji Oil Company, Limited
    Inventors: Katunori Senba, Koji Umeno, Yoshio Yamawaki
  • Publication number: 20080193606
    Abstract: The present invention relates to cereal products comprising cereals and a mixture of 1,6-GPS and 1,1-GPM, methods for the production thereof and the use of a mixture comprising 1,6-GPS and 1,1-GPM for producing cereal products.
    Type: Application
    Filed: March 1, 2006
    Publication date: August 14, 2008
    Applicant: Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt
    Inventors: Bodo Fritzsching, Jorg Kowalczyk
  • Publication number: 20080187629
    Abstract: A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.
    Type: Application
    Filed: August 2, 2006
    Publication date: August 7, 2008
    Inventors: Stephen Thomas Beckett, Daniel Hugelshofer, Junkuan Wang, Erich Josef Windhab
  • Publication number: 20080131564
    Abstract: An ice confection having an ice confection core and a snappy outer compound coating layer that has a reduced saturated fatty acid content. The fat in the compound coating is a mixture of fractionated palm oil and a liquid oil such as canola oil, sunflower oil, soybean and corn oils. This compound coating has similar textural characteristics to that of conventional products.
    Type: Application
    Filed: December 1, 2006
    Publication date: June 5, 2008
    Inventor: Shantha Nalur
  • Publication number: 20080118605
    Abstract: A novel baking stamp imprints designs comprising alphanumeric symbols or graphics into baked goods. Recesses in the novel baking stamp allow the alphanumeric symbols and graphics to be clearly shown in baked goods.
    Type: Application
    Filed: November 21, 2007
    Publication date: May 22, 2008
    Inventor: Nanette Theresa Owen
  • Publication number: 20080050475
    Abstract: Disclosed is a cold formed bar comprising an omega-3 fatty acid and a carrier oil having an oxidative stability of at least 30 hours and a solid fat content at 21° C. of at least 40. The bar is preferably enrobed in a compound coating and has a water activity of from 0.45 to 0.57. The combination of carrier oil, low temperature processing, low water activity and enrobing stabilizes the omega-3 fatty acids in the bar so that the bar is stable at 85° F. 50% relative humidity for at least 3 months without developing fishy aromas, fishy tastes, or other off tastes over the storage period.
    Type: Application
    Filed: August 23, 2007
    Publication date: February 28, 2008
    Inventors: Barbara Garter, Anthony Bello, Jana Turpin
  • Patent number: 7270843
    Abstract: A device and a method used when coating a wafer is described. The fluid coating is provided by an inside coating as well as an edge coating. The fluid chocolate in a container is stirred by displacing a vat up and down. During this displacement, the vat will be brought in contact with the wafer, so the chocolate substance, which is provided in there, provides an edge coating. Displacement of the first vat provides a repression of the chocolate substance, which through a nozzle is injected into the wafer in order to provide an inside coating. By repression, a pumping occurs, which is interrupted substantially simultaneously with the edge of the wafer getting in contact with the surface of the chocolate in vat, when it is elevated up towards the wafer, which is suspended in a commonly known apron conveyor (not shown).
    Type: Grant
    Filed: June 19, 2002
    Date of Patent: September 18, 2007
    Assignee: Gram Equipment A/S
    Inventor: Martin Fessler
  • Publication number: 20070160723
    Abstract: This application discloses the concept of coating various baked or fried potato shapes with various types of chocolate including dark chocolate, milk chocolate, white chocolate and white chocolate mixed with food coloring. Also disclosed is the production methods (batch processing and continuous production) which may be altered minimally for conversion from producing fried and baked potato products to producing the same products coated with chocolate.
    Type: Application
    Filed: January 5, 2007
    Publication date: July 12, 2007
    Inventors: Alfred Gerhold Rockefeller, A. Zeki Erdin
  • Patent number: 7232584
    Abstract: The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0° C. to about 15° C.; applying chocolate onto the soft confectionery centers, wherein the chocolate is at a temperature of from about 36° C. to about 50° C.; and cooling the chocolate covered soft confectionery centers.
    Type: Grant
    Filed: January 15, 2003
    Date of Patent: June 19, 2007
    Assignee: Mars, Incorporated
    Inventors: Kevin Rabinovitch, Shane Benedict
  • Patent number: 7022362
    Abstract: The present invention is directed to a process for making confectionery pieces, comprising the steps of (a) providing a solid or semi-solid edible slab having at least three layers to at least two forming elements having a nip defined by the forming elements; and (b) passing the edible slab through the nip, thereby forming a sheet of confectionery pieces or individual pieces, wherein the edible slab has a first outer layer, a second outer layer, and at least one inner layer between the first and second outer layers.
    Type: Grant
    Filed: January 15, 2003
    Date of Patent: April 4, 2006
    Assignee: Mars Incorporated
    Inventors: Kevin Rabinovitch, Shane Benedict
  • Patent number: 7005151
    Abstract: There is described an apparatus (1) that may be used for providing ice lollies (2) with a coating from a dipping container (4). The coating mix (3) comprises almond flakes (16) and fluid chocolate (10) which is inserted in a third area (38). Displacement bodies (25) are lifted and lowered into first areas (28) while the ice lolly (2) is lowered in a central second area (20). The lowering occurs when the displacement means are completely down whereby a well-defined surface level (23) is achieved by using level plates (21). The movement of the displacement means (25) creates sufficient stirring and flow in flow ducts (36, 43) in order to ensure homogenisation of the coating mix (3) situated in the central second area (20) where the ice lollies (2) are coated.
    Type: Grant
    Filed: October 5, 2000
    Date of Patent: February 28, 2006
    Assignee: Gram Equipment A/S
    Inventor: Martin Fessler
  • Patent number: 6951660
    Abstract: A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head, maintaining the material under substantial super-atmospheric pressure up to the vicinity of the coating head, and forming, by gas injection, gaseous bubbles in the pressurized confectionery material prior to the confectionery material reaching the coating head, the rate of injection of gas into the confectionery material being controlled in response to a measure of the density of confectionery material in the supply to the coating head, excess liquid confectionery material available after coating by the coating head being recirculated into said supply.
    Type: Grant
    Filed: October 22, 2001
    Date of Patent: October 4, 2005
    Assignee: APV Systems Limited
    Inventors: Peter Arthur Brown, Anthony John Prange, Roger David Coulthard
  • Patent number: 6932995
    Abstract: The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa.
    Type: Grant
    Filed: April 27, 2001
    Date of Patent: August 23, 2005
    Assignee: Masterfoods
    Inventors: Martinus Josephus Schevers, Rob Cornelis Verhagen, Guy Gaston Louis Joseph Labbe, Michel Jacques Charles Flambeau, Magali Leherle
  • Patent number: 6830766
    Abstract: The present invention is a high-protein foodstuff that includes at least two layers wherein at least one of the layers includes at least 25% of protein and wherein the high-protein foodstuff may further include of a high protein coating or low protein coating. The present invention is also directed to methods for making the high protein foodstuff, optionally with a high protein coating or low protein coating.
    Type: Grant
    Filed: May 18, 2002
    Date of Patent: December 14, 2004
    Inventor: David J. McCabe
  • Patent number: 6827955
    Abstract: The present invention is a high-protein foodstuff that contains at least two layers wherein at least one of the layers contains at least 25% of protein and wherein the high-protein foodstuff may further contains of a high protein coating. The present invention is also directed to methods for making the high protein foodstuff, optionally with a high protein coating.
    Type: Grant
    Filed: March 8, 2002
    Date of Patent: December 7, 2004
    Inventor: David J. McCabe