By Chocolate Or Theobroma Cocoa Derived Patents (Class 426/306)
-
Publication number: 20070160723Abstract: 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: ApplicationFiled: January 5, 2007Publication date: July 12, 2007Inventors: Alfred Gerhold Rockefeller, A. Zeki Erdin
-
Patent number: 7232584Abstract: 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: GrantFiled: January 15, 2003Date of Patent: June 19, 2007Assignee: Mars, IncorporatedInventors: Kevin Rabinovitch, Shane Benedict
-
Patent number: 7022362Abstract: 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: GrantFiled: January 15, 2003Date of Patent: April 4, 2006Assignee: Mars IncorporatedInventors: Kevin Rabinovitch, Shane Benedict
-
Patent number: 7005151Abstract: 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: GrantFiled: October 5, 2000Date of Patent: February 28, 2006Assignee: Gram Equipment A/SInventor: Martin Fessler
-
Patent number: 6951660Abstract: 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: GrantFiled: October 22, 2001Date of Patent: October 4, 2005Assignee: APV Systems LimitedInventors: Peter Arthur Brown, Anthony John Prange, Roger David Coulthard
-
Patent number: 6932995Abstract: 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: GrantFiled: April 27, 2001Date of Patent: August 23, 2005Assignee: MasterfoodsInventors: Martinus Josephus Schevers, Rob Cornelis Verhagen, Guy Gaston Louis Joseph Labbe, Michel Jacques Charles Flambeau, Magali Leherle
-
Patent number: 6830766Abstract: 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: GrantFiled: May 18, 2002Date of Patent: December 14, 2004Inventor: David J. McCabe
-
Patent number: 6827955Abstract: 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: GrantFiled: March 8, 2002Date of Patent: December 7, 2004Inventor: David J. McCabe
-
Patent number: 6818238Abstract: An ice confection having an ice confection core and a fat-based outer coating layer wherein the fat in the coating is predominantly a soft type palm mid fraction. The use of the soft type palm mid fraction having a melting point of around 26° C. in a fat-based coating dramatically reduces or prevents bleed through the coating of coated ice cream products.Type: GrantFiled: March 11, 2002Date of Patent: November 16, 2004Assignee: Nestec S.A.Inventors: Guillermo E. Napolitano, Alain Leas
-
Patent number: 6783783Abstract: A coated confectionary tablet product has a compressed tablet center; a first coating layer surrounding the tablet and comprising a fat; a second coating layer surrounding the first coating layer and comprising a hard shell made from one or more sugars and polyols; and a third coating layer surrounding the second coating layer and comprising a film containing film forming agents.Type: GrantFiled: April 17, 2003Date of Patent: August 31, 2004Assignee: Wm. Wrigley Jr. CompanyInventors: James C. Clark, Lonnette Alexander, Barbara Z. Stawski, Vasek J. Kures
-
Publication number: 20040115314Abstract: The invention relates to a confectionery product comprising two outer wafer layers, optionally one or more inner wafer layers and cream fillings between the wafer layers, wherein the wafer layers are made from a material which includes cocoa powder. The cocoa wafer layers improve the crunchy texture of the confectionery product.Type: ApplicationFiled: August 21, 2003Publication date: June 17, 2004Applicant: Kraft Foods Holdings, Inc.Inventors: Begum Tamer, Nazmi Civil, Golchin Kamalikocyigit
-
Patent number: 6730344Abstract: A coating such as liquid milk chocolate is applied to articles such as confectionery bars. The bars are conveyed by conveyor under a curtain of liquid chocolate issuing through an outlet slot in a trough. A layer of air is caused to flow through the outlet slot in the trough so as to modify the flow characteristics of the curtain. The layer of air permits a curtain of even thickness to be achieved.Type: GrantFiled: November 9, 2000Date of Patent: May 4, 2004Assignee: Cadbury Schweppes PLCInventors: Nigel Hugh Sanders, Anthony Gregory Smith, David Michael Thomas
-
Patent number: 6689406Abstract: A process and apparatus for applying to confectionery or ice cream products whereby the coating dispensing devices moves in a path along or between one or more rows of ice cream or confectionery products, thereby applying a patterned coating that is preferably reproducible.Type: GrantFiled: December 5, 2000Date of Patent: February 10, 2004Assignee: Nestec S.A.Inventors: Edward M. Kuehl, Robert W. King
-
Publication number: 20040018282Abstract: Plungers (12) having a pressing surfaces (15) onto which no lubricant is applied are immersed into contact with tempered chocolate mass (8) deposited directly on a conveyor web (2) thereby being pressed into edible articles (31). The temperature of the pressing surfaces (15) are kept below the solidification temperature of the chocolate mass during the pressing. The chocolate rapidly solidifies under crystallisation from its surface in contact with the pressing surfaces (15) of the plungers and inwardly through the chocolate layer. The system is free of any moulds and mould plates and contamination of the plungers (12) and the edible chocolate articles with lubricant remains is completely avoided.Type: ApplicationFiled: April 18, 2003Publication date: January 29, 2004Inventor: Jacob Christian Refer
-
Publication number: 20040013776Abstract: The present invention relates to a filled confectionery product having a weight less than 3 g and in the form of a shell-molded fat-containing confectionery material with a viscous confectionery filling. The fat-containing confectionery material may be chocolate or other chocolate substitutes while the viscous confectionery filling may be a toffee, caramel, hydrocolloid, Turkish delight, coconut paste, yogurt, mousse, fondant, praline, marshmallow, nougat, peanut butter, truffle, marzipan, jelly or mixture thereof. The invention also provides a process and apparatus for the preparation of filled confectionery products, and to a package that contains a plurality of such products.Type: ApplicationFiled: June 20, 2003Publication date: January 22, 2004Inventors: Andrew Steve Whitehouse, John Howard Walker, Richard Johnson Craggs
-
Publication number: 20030235641Abstract: Plungers (11) having a pressing surface (14) onto which no lubricant is applied are immersed into contact with tempered chocolate mass (6) in corresponding moulds (7), the chocolate thereby being pressed into shells (20). The temperature of the pressing surfaces (14) are kept below the solidification temperature of the chocolate mass during the pressing. The chocolate rapidly solidifies under crystallisation from its surface in contact with the pressing surface (14) of the plunger and inwardly through the chocolate layer. Contamination of the plungers (11) and the edible chocolate articles with lubricant remains is completely avoided and the inner surfaces of the shells are simply identical “prints” of the geometry of the plunger surfaces (14).Type: ApplicationFiled: March 19, 2003Publication date: December 25, 2003Inventor: Jacob Christian Refer
-
Publication number: 20030232113Abstract: Plungers (24) having a pressing surface (27) onto which no lubricant is applied are immersed into contact with corresponding-covering layers (19) of chocolate mass thereby being pressed into shape. The temperature of the pressing surfaces (27) is kept below the solidification temperature of the chocolate mass during the pressing. The chocolate rapidly solidifies under crystallisation from its surface in contact with the pressing surface of the plunger and inwardly through the chocolate layer. Contamination of the plungers and the edible chocolate articles with lubricant remains is completely avoided and the surfaces of the covering layers are simply an identical “print” of the geometry of the plunger surface.Type: ApplicationFiled: March 19, 2003Publication date: December 18, 2003Inventor: Jacob Christian Refer
-
Patent number: 6623784Abstract: Methods of molding edible laminated structures that have at least one first fluid material of a sticky or flowable mass interleaved between thin layers of a second fluid material is described wherein neither of the first fluid material nor the second fluid material is a hard candy mass.Type: GrantFiled: August 27, 2001Date of Patent: September 23, 2003Assignee: Nestec S.A.Inventors: Christine Zerby, Ronald Paul Duffell MacDonald, Brian Makela
-
Publication number: 20030170355Abstract: Methods, and the food products produced thereby, to stabilize multi-layer food products. The method is carried out by providing at least one edible fluid, preferably fat, migration-inhibiting barrier layer to at least a portion of the outer surface of at least one inner layer, preferably a fat-containing inner layer. The invention provides, in particular, multi-layer food products with increased shelf life and/or prolonged consumer acceptability. The invention is especially useful for the inhibition of fat bloom or at least the prolonged aesthetic preservation of the outer chocolate layer of multi-layer confections; however, fat bloom could occur in almost any fat-containing layer.Type: ApplicationFiled: January 15, 2003Publication date: September 11, 2003Inventors: Barry D. Glazier, Gary G. Youcheff
-
Patent number: 6616963Abstract: The invention relates to novel edible laminated structures that have at least one first fluid material interleaved between thin layers of a second fluid material wherein neither of the first fluid material nor the second fluid material is a hard candy mass.Type: GrantFiled: November 15, 2000Date of Patent: September 9, 2003Assignee: Nestec S.A.Inventors: Christine Zerby, Ronald Paul Duffell MacDonald, Brian Makela
-
Patent number: 6616956Abstract: A coated high-boiled confection and a method for making the coated high-boiled confection. The coated high-boiled confection includes a coating of a solid fat or fat derivative, having a melting point of from about 25° C. to 65° C., that is applied directly to the surface of the high-boiled confection. The coating is applied to the surface by melting the coating, applying the coating to the surface of the high-boiled confection, and cooling the high-boiled confection to solidify the coating on the high-boiled confection. The coating reduces the stickiness of the high-boiled confection.Type: GrantFiled: November 29, 2000Date of Patent: September 9, 2003Assignee: Nestec S.A.Inventors: Cristiana Soldani, Andrew Steve Whitehouse, John Michael Leadbeater
-
Publication number: 20030152678Abstract: 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: ApplicationFiled: January 15, 2003Publication date: August 14, 2003Applicant: Mars, IncorporatedInventors: Kevin Rabinovitch, Shane Benedict
-
Publication number: 20030148008Abstract: 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: ApplicationFiled: January 15, 2003Publication date: August 7, 2003Applicant: Mars, IncorporatedInventors: Kevin Robinovitch, Shane Benedict
-
Publication number: 20030148007Abstract: The invention concerns a method for making a chocolate-flavoured confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa.Type: ApplicationFiled: January 31, 2003Publication date: August 7, 2003Inventors: Martinus Josephus Schevers, Rob Cornelis Verhagen, Guy Gaston Louis Joseph Labbe, Michel Jacques Charles Flambeau, Magali Leherle
-
Patent number: 6569487Abstract: The invention concerns a method for processing vegetable products comprising an aqueous fraction, for producing vegetable-based foods. The invention is characterized in that it consists in: arranging vegetable products and crystallized sugar in a chamber, the weight of sugar representing at least 20% of the vegetable product weight; allowing the sugar to flow by gravity inside the chamber around the vegetable products, while maintaining the chamber at a temperature not higher than room temperature; recirculating the sugar which has flowed to the base of the chamber, so as to ensure that it is constantly circulated around the vegetable products and that the sugar is absorbed by the vegetable products, and that part of the aqueous fraction of the vegetable products is eliminated.Type: GrantFiled: March 27, 2002Date of Patent: May 27, 2003Assignee: Jean Villard (SARL)Inventor: Jean Villard
-
Patent number: 6565902Abstract: The present invention is directed to a three dimensional confectionery of frozen confectionery which can be easily handled and consumed, consists of a frozen confectionery body and a handling member for holding it. The handling member passes through the body and projects from the ends of the body, so that the confectionery can be consumed while being held by the two ends with both hands. The invention is also directed to a process for making and a mold and production line apparatus for making the confectionery.Type: GrantFiled: September 3, 1999Date of Patent: May 20, 2003Assignee: Nestec S.A.Inventors: Miguel Ruano Del Campo, Eduardo Domenech Sendra
-
Patent number: 6562863Abstract: Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.Type: GrantFiled: January 24, 2001Date of Patent: May 13, 2003Assignee: Mars IncorporatedInventors: Leo J. Romanczyk, Jr., John F. Hammerstone, Jr., Margaret M. Buck
-
Patent number: 6524634Abstract: A coating having a marbled appearance, a confectionery product provided with a coating having a marbled appearance and methods of preparing the same. the coating may be chocolate or water-based.Type: GrantFiled: February 26, 2001Date of Patent: February 25, 2003Assignee: Nestec S.A.Inventors: Kurt Busse, Edward Kuehl, Michaël Peter Gray, William French
-
Patent number: 6524635Abstract: A process for preparing a candy product with a fat-based coating having embedded therein at least one edible object by coating a candy base with a fat-based coating, softening the fat-based coating, embedding the at least one edible object in the fat-based coating and hardening the fat-based coating.Type: GrantFiled: July 13, 2000Date of Patent: February 25, 2003Assignee: Nestec S.A.Inventor: Marcel Aebi
-
Patent number: 6500474Abstract: A multi-textured food product having a substantially continuous chunky coating. The food product has a central food piece, a thick solid or semi-solid fat-based coating covering the central food piece, and an exterior coating of particles having sizes in the range ⅛ inch through ¼ inch.Type: GrantFiled: January 11, 2001Date of Patent: December 31, 2002Assignee: Kerry, Inc.Inventors: James C. Cross, Andy Oxley
-
Patent number: 6488971Abstract: A resilient pure chocolate coating composition for coating novelty ice cream items is provided. The coating composition is anhydrous, having a melting point above 0° C. and below 20° C. It comprises 15% to 50% of chocolate liquor and cocoa butter, 15% to 40% of sugar, and 15% to 50% of butter fat. The coating composition may also further comprise up to 30% whole milk solids, as a milk chocolate coating. The chocolate coating composition is a eutectic composition comprising a cocoa butter fat system and a butter fat system. It provides a coating for ice cream novelty items which is somewhat resilient, less brittle and fragile, and has better mouth sense and organoleptic properties with greater flavor release than chocolate coating compositions that employ vegetable oils as a major constituent.Type: GrantFiled: November 13, 2000Date of Patent: December 3, 2002Assignee: Cargill LimitedInventors: Van Miller, Vladimir Miller, Edward Choy
-
Patent number: 6432462Abstract: The present invention relates to edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes for which they are intended and with which they form a perfectly homogeneous whole. More precisely, the invention comprises in producing a printed decoration with five successive layers: a first layer of printed edible paper, and a second layer of a material for modifying the texture of the edible paper and sticking the first and third layers together. The third layer comprises of a material belonging to the group comprising almond paste and chocolate. The fourth layer is equivalent to the second layer, and the fifth layer is equivalent to the first layer. By virtue of this innovation, a printed decoration does not detract from the cake and remains supple and homogeneous.Type: GrantFiled: March 19, 2001Date of Patent: August 13, 2002Inventor: Genevieve Brissonneau
-
Patent number: 6419970Abstract: The present invention discloses improved methods of making chocolates utilizing fast and aggressive cooling to form a set chocolate, chocolate products produced using same and cooling systems and apparatuses for performing same. The resultant rapidly cooled chocolate has many improved properties including enhanced gloss, improved bloom resistance and hardness. Moreover, the rapid cooling allows for the improved retention of fine detail and/or decoration on the chocolate product. The rapid cooling can be achieved without the use of chilled plungers or cold molds, but instead utilizes increased convective heat transfer coefficients and/or lower operating temperatures. The melted chocolate composition set by the rapid cooling can be of conventional temper, low temper or ultra-low temper chocolate and still result in a stable finished chocolate product allowing for the use of lower fat content formulations.Type: GrantFiled: January 11, 1997Date of Patent: July 16, 2002Assignee: Mars, IncorporatedInventors: Neil A. Willcocks, Frank W. Earis, Thomas M. Collins, Ralph D. Lee, Wallace R. Palmer, William Harding
-
Publication number: 20020081359Abstract: An edible anhydrous chocolate-based fat system is provided, having a significant granulated sugar component. This provides an unusual mouth sense, and allows for significantly different organoleptic properties of the chocolate-based fat system—which otherwise emulates chocolate. The chocolate may be light or dark, or white chocolate. An additional sweet flavor may be added to the chocolate-based fat system, allowing for a faster release of the additional flavor, by infusing or saturating the granulated sugar component of the fat system with the additional flavor. Typically, the granulated sugar component is saturated with an essential oil of a chosen flavor. Apart from the granulated sugar component, the remaining ingredients of the chocolate-based fat system are conched in the usual manner in keeping with chocolate production techniques. A process for production of the edible anhydrous chocolate-based fat system is discussed, and typical machinery for carrying out that process is shown.Type: ApplicationFiled: February 4, 2002Publication date: June 27, 2002Inventors: Van Miller, Vladimir Miller, Edward Choy
-
Publication number: 20020068119Abstract: A process and apparatus for applying to confectionery or ice cream products whereby the coating dispensing devices moves in a path along or between one or more rows of ice cream or confectionery products, thereby applying a patterned coating that is preferably reproducible.Type: ApplicationFiled: December 5, 2000Publication date: June 6, 2002Inventors: Edward M. Kuehl, Robert W. King
-
Publication number: 20020064579Abstract: The invention relates to methods of molding edible laminated structures that have at least one first fluid material of a sticky or flowable mass interleaved between thin layers of a second fluid material, wherein neither of the first fluid material nor the second fluid material is a hard candy mass.Type: ApplicationFiled: August 27, 2001Publication date: May 30, 2002Inventors: Christine Zerby, Ronald Paul Duffell MacDonald, Brian Makela
-
Publication number: 20020061349Abstract: An improved coating apparatus and an improved method of coating a mass of centers are disclosed. The improved coating apparatus comprises a temperature sensor for measuring the temperature of the surface of the coated centers and/or a moisture sensor for measuring the moisture content of the surface of the coated centers. The improved method comprises drying coated centers by measuring the temperature of the surface of the coated centers in the mass using the temperature sensor and adjusting the temperature of the drying gas to maintain the surface temperature of the coated centers at a predetermined temperature and drying the coated centers until the moisture content of the surface of the coated centers is about 0% to about 30% water, by weight. Advantageously, the surface temperature and/or surface moisture measurements are conducted during the coating processing of the centers, while the centers are in the coating apparatus.Type: ApplicationFiled: March 21, 2000Publication date: May 23, 2002Inventors: Jeffrey A Banko, Kenneth S Beasley, David H Reese, James D Erd, Robert O Brandt, Malcolm A Austin
-
Patent number: 6391356Abstract: Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at higher temperatures without the need to temper at low temperatures.Type: GrantFiled: January 11, 1997Date of Patent: May 21, 2002Assignee: Mars, IncorporatedInventors: Neil A. Willcocks, Thomas M. Collins, Frank W. Earis, Ralph D. Lee, Arun V. Shastry, Kevin L. Rabinovitch, William Harding
-
Patent number: 6387422Abstract: An improved filling composition for coated confectionery products, particularly chocolate and chocolate-based confectionery products with an unrefrigerated shelf-life of more than about four weeks, when properly stored and handled is provided. Provided is a filling composition with a significant reduction in fat content, particularly in cocoa butter and other saturated fats, and a significant reduction in overall caloric content when compared to conventional chocolate-based, coated confections. This calorie reduction, for example, may be more than about 40% in a confection of the invention with a 1:1 ratio by weight of coating and filling when compared to similar conventional confections.Type: GrantFiled: October 26, 2000Date of Patent: May 14, 2002Assignee: Kraft Foods, Inc.Inventor: Bruce E. Campbell
-
Patent number: 6376000Abstract: A method of forming chocolate mold having an image printed thereon. The method includes the steps of forming a piece of edible paper, releasably securing a first side of the edible paper to a backing sheet, printing an image on a second side of the edible paper and securing the edible paper to the chocolate mold. The image is printed on the edible paper by a printer using food coloring loaded into a cartridge of the printer. The step of securing the edible paper to the chocolate mold may include placing the edible paper within a mold with the image facing a side of the mold, pouring chocolate into the mold and atop the edible paper, allowing the chocolate poured into the mold to harden and removing the hardened chocolate and edible paper from the mold. The hardening of the chocolate forms a bond between the chocolate and the edible paper it is poured atop.Type: GrantFiled: January 3, 2000Date of Patent: April 23, 2002Inventor: Peter B Waters
-
Publication number: 20020041919Abstract: An edible novelty including an edible core mounted on a stick at one end of the core. The core having another end opposite the one end and the core having an edible coverture layer. A layer of an edible viscous material covering the coverture layer of the core from the other end of the core to, at the most, adjacent the one end of the core. The material being viscous at ambient temperature and remaining substantially unfrozen at a temperature which maintains the core frozen and also at a temperature at which the novelty is eaten. The coverture layer providing an adhesive surface for the edible viscous material. An outer layer over the edible viscous material and at least substantially all of the coverture layer. The outer layer being anchored with respect to the coverture layer.Type: ApplicationFiled: October 18, 2001Publication date: April 11, 2002Applicant: Tip Top Investments, LtdInventors: John Vincent Tucker, Selma Elizabeth Morcom
-
Patent number: 6358552Abstract: An aroma product resulting from the recovery of aroma components from coffee. A slurry of coffee grounds in an aqueous liquid is subjected to stripping for stripping aroma components from the slurry. The stripping is carried out using gas in a substantially counter-current manner to provide an aromatized gas containing aroma components. The aroma components are then collected from the aromatized gas. The aroma components may be added to concentrated coffee extract prior to drying of the extract. The coffee powder produced has much increased and improved aroma and flavor and contains higher levels of furans and diketones.Type: GrantFiled: August 2, 2000Date of Patent: March 19, 2002Assignee: Nestec S.A.Inventors: Zenon Ioannis Mandralis, Scott Westfall, Kenneth A. Yunker
-
Patent number: 6340488Abstract: The present invention advantageously provides a method for making and an apparatus for applying a chocolate coating to a confectionery to produce a confectionary with a laced appearing coating. The laced appearing coating preferably includes more than one type of chocolate, preferably two types of chocolate. Advantageously, the laced appearing coating is formed from two layers of chocolate, a foundation chocolate layer and a laced chocolate layer, thus giving the laced appearing chocolate coating a three dimensional texture.Type: GrantFiled: February 1, 2000Date of Patent: January 22, 2002Assignee: Nestec S.A.Inventors: William French, Edward Morris Kuehl, Kurt A. Busse
-
Publication number: 20020004523Abstract: Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods.Type: ApplicationFiled: January 24, 2001Publication date: January 10, 2002Applicant: Mars, IncorporatedInventors: Leo J. Romanczyk, John F. Hammerstone, Margaret M. Buck
-
Publication number: 20010041200Abstract: According to the invention, a coating is carried out with a chocolate composition (C, 6) measured out with high gravimetric precision, and a 100% natural preparation of vegetable additives in an alcohol base (A, 3, 4, 5) is atomized. The combination of the alcohol-based preparation with the coating layer causes a surface reaction (R) which, with the evaporation of the alcohol, forms a glossy to semi-glossy and slightly resistant structure. The range for the application of the coating (C, 6) is 29-39° C.; the finished product is not greasy to the touch; there is a substantially improved preservation of its appearance and shelf life.Type: ApplicationFiled: September 7, 1999Publication date: November 15, 2001Inventor: JEAN GROLLET
-
Publication number: 20010005520Abstract: The method enables food products to be manufactured which include two half-shells with their respective mouth portions coupled together. The products contain an accessory element occupying an inner volume enclosed in a wrapper.Type: ApplicationFiled: December 22, 2000Publication date: June 28, 2001Applicant: Soremartec S.A.Inventor: Maurizio Costantini
-
Patent number: 6251455Abstract: A product with a striped coating, method for making, and an apparatus for applying a coating to a confectionery to produce a confectionary with a striped appearing coating. The striped appearing coating preferably includes more than one type of chocolate, preferably two types of chocolate. Advantageously, the striped appearing coating is formed from two layers of chocolate, a foundation chocolate layer and a striped chocolate layer, thus giving the striped appearing chocolate coating a three dimensional texture.Type: GrantFiled: October 14, 1999Date of Patent: June 26, 2001Assignee: Nestec S.A.Inventor: Amend Thomas
-
Patent number: 6251454Abstract: Coated confectionery is formed by introducing pieces of a first confectionery material into recesses in one of a pair of cooled rollers. These are carried around by contra-rotation of the rollers to a nip where chocolate or the like is introduced into the nip to coat the pieces so as to produce the coated confectionery.Type: GrantFiled: October 27, 1999Date of Patent: June 26, 2001Assignee: Cadbury Schweppes PLCInventor: Edward Layfield
-
Patent number: 6251456Abstract: A product with a striped coating, method for making, and an apparatus for applying a coating to a confectionery to produce a confectionary with a striped appearing coating. The striped appearing coating preferably includes more than one type of chocolate, preferably two types of chocolate. Advantageously, the striped appearing coating is formed from two layers of chocolate, a foundation chocolate layer and a striped chocolate layer, thus giving the striped appearing chocolate coating a three dimensional texture.Type: GrantFiled: October 14, 1999Date of Patent: June 26, 2001Assignee: Nestec S.A.Inventors: Gary P. Maul, William French
-
Patent number: 6242023Abstract: A method and an apparatus for the preparation of composite food products is provided wherein the apparatus (10) has a conveyor (12), a pair of spaced-apart primary and secondary apertured rakes (18, 20), a cooling tunnel (22), a cutting device (24) and a packaging system (25). In use, a first, relatively high viscosity food material (36) is deposited upstream of the primary rake (18) so as to drag or pull the first material through the rake (18) as continuous streams (40). The streams (40) are partially cooled and relatively low viscosity second material (38) is applied thereover adjacent the secondary rake (20). At the secondary rake (20), the second material (38) is pulled through the rake apertures to form continuous streams or sections (42) of the material (36) disposed around the inner sections formed by the streams (40). The composite streams are then cooled in the tunnel (22) and cut by the device (24).Type: GrantFiled: July 13, 1999Date of Patent: June 5, 2001Assignee: Shade Foods, Inc.Inventors: Michael L. Talbot, James C. Cross