Marshmellow Or Chiffon Patents (Class 426/571)
  • Publication number: 20140287123
    Abstract: The present invention relates to a sugar confectionary product on the basis of a gelatin gel, comprising approximately 1% to approximately 15% by weight of gelatin, and approximately 20% to approximately 85% by weight of at least one sugar and/or sugar substitute. In order to increase the melting point of the gelatin gel, it is proposed that the sugar confectionary product contains one or more polyphenols.
    Type: Application
    Filed: June 3, 2014
    Publication date: September 25, 2014
    Applicant: GELITA AG
    Inventors: Eberhard DICK, Simone WALTER
  • Patent number: 8790739
    Abstract: Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2 g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal.
    Type: Grant
    Filed: January 30, 2012
    Date of Patent: July 29, 2014
    Assignee: General Mills, Inc.
    Inventors: Justin Shimek, Andrew Peterson, Susan L Kamper, James W Geoffrion
  • Publication number: 20130302499
    Abstract: The present invention relates to aerated food products and a method for their preparation. In particular, the present invention relates to improved aerated confectionery such as marshmallows and marbits and methods of their preparation.
    Type: Application
    Filed: January 31, 2012
    Publication date: November 14, 2013
    Applicant: DUPONT NUTRITION BIOSCIENCES APS
    Inventors: Casper Lund, Geoffrey O'Sullivan, Henrik Aabye Jensen, Henrik Kragh, Susanne Budde Lund, Finn Madsen
  • Publication number: 20130078193
    Abstract: In one embodiment, the invention is to a sweetener composition comprising at least one sweetener and a pregelatinized starch, in particular to novel sweetener compositions that have a prolonged sweetener release rate and that provide a prolonged sweetening sensation to the consumer. The pregelatinized starch comprises particles having a plurality of pores having a specific average pore diameter. The sweetener is disposed in at least one of the pores. At least 50% of the particles has an average particle size of at least 50 microns.
    Type: Application
    Filed: September 21, 2012
    Publication date: March 28, 2013
    Applicant: Nutrinova Nutrition Specialties & Food Ingredients Gmbh
    Inventor: Johann Wonschik
  • Publication number: 20120308707
    Abstract: Methods of making bright red, brown, and red-brown cocoa powder, the cocoa powder product of that method, food products containing the bright red, brown, and red-brown cocoa powder and methods of using the bright red, brown, and red-brown cocoa powder are disclosed.
    Type: Application
    Filed: June 18, 2012
    Publication date: December 6, 2012
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Harrold Glenn Anijs, Ronald Heistek
  • Publication number: 20120237661
    Abstract: An impregnated food in which a porous solid edible material is impregnated with an air-bubble-containing food material achieves a sense of unity between the porous solid edible material and the air-bubble-containing food material, and presents unprecedented light texture and aftertaste.
    Type: Application
    Filed: October 21, 2010
    Publication date: September 20, 2012
    Applicant: Meiji Co., Ltd.
    Inventors: Seiichi Fujiwara, Fumito Ichikawa, Yutaka Kuwano, Mitsunori Takahara
  • Publication number: 20120128799
    Abstract: Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2 g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal.
    Type: Application
    Filed: January 30, 2012
    Publication date: May 24, 2012
    Applicant: GENERAL MILLS, INC.
    Inventors: Justin Shimek, Andrew Peterson, Susan L. Kamper, James W. Geoffrion
  • Publication number: 20110256282
    Abstract: Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.
    Type: Application
    Filed: April 14, 2011
    Publication date: October 20, 2011
    Applicants: Solazyme Roquette Nutritionals, LLC, Solazyme, Inc.
    Inventors: John Piechocki, Dana Zdanis, Leslie M. Norris, Walt Rakitsky, Beata Klamczynska
  • Publication number: 20110027413
    Abstract: Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.
    Type: Application
    Filed: August 7, 2008
    Publication date: February 3, 2011
    Inventors: Zhonghua Jia, Xiaogen Yang
  • Publication number: 20100297328
    Abstract: The present invention relates to a marshmallow-like aerated confectionery comprising a gelling agent and a non sweetening bulking agent, said bulking agent being in particular a sucrose and/or corn syrup substitute, a savoury flavour and said gelling agent being in particular a combination of gelatin and pectin.
    Type: Application
    Filed: May 18, 2010
    Publication date: November 25, 2010
    Inventors: Claude Capdepon, Paul Stevens
  • Publication number: 20100260906
    Abstract: The present invention concerns a marshmallow-type aerated confectionery comprising an aerated gelatin network and a stabiliser for said network, especially pectin, characterized in that said confectionery has a pH of 2.2 to 3.5.
    Type: Application
    Filed: August 13, 2008
    Publication date: October 14, 2010
    Inventors: Paul Stevens, Sylviane Guedj, Claude Capdepon, Alain Giraud
  • Publication number: 20090035227
    Abstract: Confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, as well as processes for obtaining the products and various applications thereof.
    Type: Application
    Filed: July 31, 2007
    Publication date: February 5, 2009
    Inventors: Stephan HAUSMANNS, Tillmann DORR, Jorg KOWALCZYK, Rainer KLISS, Tilo POTH, Badr NFISSI, Andre SCHIRLITZ
  • Publication number: 20080166449
    Abstract: The present invention relates to the confectionery compositions including a saccharide and a chewing gum base.
    Type: Application
    Filed: October 29, 2007
    Publication date: July 10, 2008
    Applicant: Cadbury Adams USA LLC
    Inventors: Kishor KABSE, Gerald Cotten, Navroz Boghani, Petros Gebreselassie, Mary Robinson, Kristen Schmitz, Janie Cooper, Patricia Reinhart Constance, Jose Amarista, Demetrius Torino McCormick, Scott B. Allison, Colleen M. Kramer
  • Publication number: 20080145504
    Abstract: An aerated confection containing particulate material and method for making the same is disclosed. The method allows the incorporation of particulate material at a level of from 1 to 50.0% by weight based on the total weight of the aerated confection. The aerated confection preferably includes hexametaphosphate as a gel-stiffening agent.
    Type: Application
    Filed: February 22, 2008
    Publication date: June 19, 2008
    Inventors: Pradip Roy, Emery Okos
  • Patent number: 7329428
    Abstract: The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating. The marshmallow products produced by this process are made more efficiently and have good string. The gelatin processed in this manner undergoes less cis isomerization than occurs during conventional processing. The invention improves processing for the production of marshmallow pieces, marshmallow fillers, e.g., for cookies and candies, dehydrated marshmallow bits and spoonable marshmallow toppings.
    Type: Grant
    Filed: October 28, 2003
    Date of Patent: February 12, 2008
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Lynne C Haynes, Pankaj N. Patel, Louise Slade, Harry Levine
  • Patent number: 7267836
    Abstract: The invention relates to a foodstuff having creamy to pasty characteristics having one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in a very fine microscopic distribution and without discernible coarse clusters. This foodstuff is produced by mixing the constituents of the foodstuff to form a starting mixture of liquid to pasty consistency; cooling the starting mixture to a product temperature of below 0° C. with simultaneous continuous mixing and without aeration to produce a freeze-texturized homogenous mixture of the constituents of the foodstuff; and allowing the product temperature to rise to a distribution and consumption temperature of 4° C. and above.
    Type: Grant
    Filed: May 18, 2004
    Date of Patent: September 11, 2007
    Assignee: Nestec S.A.
    Inventors: Judith Graham, William Hanselmann
  • Patent number: 7022356
    Abstract: Herein described is a high protein, low carbohydrate nougat having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute contains between about 19% to about 46% of the nougat by weight, the protein material contains between about 25% to about 38% of the nougat by weight, and the flavoring contains between about 7% to about 37% of the nougat by weight.
    Type: Grant
    Filed: September 18, 2003
    Date of Patent: April 4, 2006
    Assignee: RCD Holdings, Inc.
    Inventor: James Carl Schmidt
  • Patent number: 6805890
    Abstract: A laminated edible product having a plurality of thin extruded layers, which include at least one fluid first material interleaved between a second fluid material. The extruded layers are superimposed on top of one another in an oscillating arrangement such that the product has a thickness from about 0.01 inches to 4 inches.
    Type: Grant
    Filed: September 6, 2001
    Date of Patent: October 19, 2004
    Assignee: Nestec S.A.
    Inventors: William Wu, Henry Archibald
  • Patent number: 6805894
    Abstract: A soft candy having superior softness when initially chewed and is resistant to adhering to the teeth and the method of preparing a soft candy is described. The soft candy comprises blending at least saccharide, vegetable oil and emulsifier, fine sucrose crystals having a crystal size of less than 30 microns which provides a confectionery product having an initial chewing ease of 5,000 to 23,000 g.s and/or teeth adherence of 100-1500 g.
    Type: Grant
    Filed: July 27, 2001
    Date of Patent: October 19, 2004
    Assignee: Morinaga & Co., Ltd.
    Inventors: Tsuguo Kimura, Yoshihiro Ohno
  • Patent number: 6800312
    Abstract: A marshmallow system, including a marshmallow having a bore defined therein and a chocolate portion configured for being received within the bore, wherein the chocolate may be positioned within the bore and the thus prepared marshmallow/chocolate portion exposed to heat to toast the marshmallow and substantially melt the chocolate portion.
    Type: Grant
    Filed: March 26, 2002
    Date of Patent: October 5, 2004
    Inventor: Miles J. Biggs
  • Patent number: 6793953
    Abstract: A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprising: a saccharide component; about 1 to 30% moisture; and a foam structuring agent; adding a dry particulate including a nutritional fortifying ingredient to the liquid confection blend; aerating the liquid confection blend to form an aerated confection plastic foam; extruding the aerated foam at a heated temperature to form an aerated confection extrudate; cooling the extrudate to solidify the confection to form a set aerated confection extrudate; forming the set aerated confection extrudate into pieces; and drying the pieces. The invention also concerns preparing a liquid confection blend seeded with a sweetener and a nutritional fortifying ingredient that can be used in making the aerated food products.
    Type: Grant
    Filed: May 8, 2002
    Date of Patent: September 21, 2004
    Assignee: General Mills, Inc.
    Inventors: Philip K. Zietlow, Bernhard H. Van Lengerich, Mathew F. Langenfeld, Terry G. Reishus, James L. Stinson, Gerald L. Wilson, Michael A. Helser
  • Patent number: 6730347
    Abstract: Frozen aerated confection, containing no orchid product, but containing an effective amount of certain polysaccharides are prepared which exhibit at least the same extensibility as the one exhibited when orchid derived products are added.
    Type: Grant
    Filed: December 21, 2000
    Date of Patent: May 4, 2004
    Assignee: Good Humor-Breyers Ice Cream, division of Conopco, Inc.
    Inventors: Adrian Daniel, Timothy John Foster, Leif Orjan Lundin, Ian Timothy Norton, Robin Sutton
  • Patent number: 6623784
    Abstract: 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: Grant
    Filed: August 27, 2001
    Date of Patent: September 23, 2003
    Assignee: Nestec S.A.
    Inventors: Christine Zerby, Ronald Paul Duffell MacDonald, Brian Makela
  • Patent number: 6616963
    Abstract: 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: Grant
    Filed: November 15, 2000
    Date of Patent: September 9, 2003
    Assignee: Nestec S.A.
    Inventors: Christine Zerby, Ronald Paul Duffell MacDonald, Brian Makela
  • Patent number: 6592928
    Abstract: A festooned, edible laminated structures that have at least one first fluid material of a sticky or flowable mass is interleaved between thin layers of a second fluid material, wherein the first fluid material forms a pattern visible through the second fluid material, which has a visually translucent thickness. Methods of molding such products are also included.
    Type: Grant
    Filed: November 21, 2001
    Date of Patent: July 15, 2003
    Assignee: Nestec S.A.
    Inventors: Brian Makela, Ronald Paul Duffell MacDonald, Christine Zerby
  • Patent number: 6579555
    Abstract: A complexly patterned extrudate is constituted by a confectionery food piece having a main body which is formed from a compressible material, such as foam. More specifically, the body has a first color and is provided with at least one fine line or plane of a second color or hue. The fine line or plane preferably extends through the body and has a thickness of less than 1 mm.
    Type: Grant
    Filed: September 12, 2000
    Date of Patent: June 17, 2003
    Assignee: General Mills, Inc.
    Inventors: James N. Weinstein, Scott A. Tolson, James R. Borek, Peter A. Huberg, Thomas Jarl, Philip K. Zietlow, Bernhard van Lengerich
  • Publication number: 20030049360
    Abstract: Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 30% moisture; about 0.01% to 15% of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc.
    Type: Application
    Filed: May 8, 2002
    Publication date: March 13, 2003
    Inventors: Philip K. Zietlow, Bernhard H. Van Lengerich, Mathew F. Langenfeld, Terry G. Reishus, James L. Stinson, Gerald L. Wilson, Michael A. Helser
  • Patent number: 6495179
    Abstract: Aerated confections in the form of pieces having a body color and a body exterior surface importantly characterized by at least a portion of which has been modified to provide an appearance disparate to the body. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; and about 1 to 8% moisture. The aerated food products have a density of about 0.1 to 1.0 g/cc. The products are additionally characterized by having an external surface, and wherein at least a portion of the external surface has a distinguishing feature differing from the body in color, texture or structure.
    Type: Grant
    Filed: April 23, 1999
    Date of Patent: December 17, 2002
    Assignee: General Mills, Inc.
    Inventors: Philip K. Zietlow, Dean Franssell, S. Ganesh Ganesan, Mathew F. Langenfeld, Philip E. Palkert, James L. Stinson, Bernhard van Lengerich
  • Patent number: 6485767
    Abstract: The invention concerns the use, in dry form, of a combination of substantially amorphous microfibrils with a crystallinity index not more than 50%, with at least a polyhydroxylated compound, as additive for food formulations, the content of this combination being more than 0% and less than 20% by weight relative to the total weight of the food formulation.
    Type: Grant
    Filed: August 15, 2000
    Date of Patent: November 26, 2002
    Assignee: Rhodia Chimie
    Inventors: Robert Cantiani, Magali Knipper, Sophie Vaslin
  • Patent number: 6436455
    Abstract: A process for making an aerated, confectionery product of multiple colors includes, as a first step, preparing a slurry of water, sugar, and gelatin. The slurry is divided into at least first and second portions or batches having a defined color to provide a second color. A dye or colorant of a color is added to the second portion or batch to provide a second color. Each of the first and second batches are then individually aerated to form first and second aerated streams of first and second colors of substantially identical density and rheological properties. After aeration of the first and second portions, the first and second colored streams are fed to an extrusion die manifold, where they are extruded in disproportionate amounts to form a multicolored a rope having the first and second colors of unequal proportion. A starch anti-sticking agent is applied, and the rope is cut into individual pieces. The individual pieces are then dried to a 1 to 5% moisture content.
    Type: Grant
    Filed: June 15, 1998
    Date of Patent: August 20, 2002
    Assignee: General Mills, Inc.
    Inventors: Philip K. Zietlow, Bernhard van Lengerich, James L. Stinson
  • Patent number: 6432460
    Abstract: Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 30% moisture; about 0.01% to 15% of nutritional fortifying ingredient selected from the group consisting of biologically active components, fiber, micro-nutrients, minerals and mixtures thereof. The aerated food products have a density of about 0.1 to 1.0 g/cc. The methods of preparation comprise the steps of: A. providing a liquid sugar confection blend comprising: about 50 to 98% of a saccharide component; about 1 to 30% moisture; and, about 1 to 30% (dry weight basis) of a foam structuring agent; B. adding the liquid confection blend about 0.
    Type: Grant
    Filed: March 8, 1999
    Date of Patent: August 13, 2002
    Assignee: General Mills, Inc.
    Inventors: Philip K. Zietlow, Bernhard H. van Lengerich, Mathew F. Langenfeld, Terry J. Reishus, James L. Stinson, Gerald L. Wilson, Michael A. Helser
  • Patent number: 6387432
    Abstract: The present invention describes methods of cooling dried aerated confectionery pieces to increase bowl life, comprising the steps of: A. cooling a hot dried aerated confectionery piece in a soft plastic state having (1) a moisture content of less than 3.5% by weight, (2) an initial temperature of at least 80° C., and (3) a glass transition temperature (“Tg”) of at least 15° C., to a temperature within a tempering temperature range, said tempering temperature range being Tg+5° C. to about Tg+30° C. to form a partially cooled, dried aerated confectionery piece; B. maintaining the cooled dried marshmallow piece within the tempering temperature range for about 1 to 15 minutes to form a tempered partially cooled, dried marshmallow piece; and C. further cooling the tempered partially cooled, dried marshmallow piece to below its Tg to form a cooled, dried marshmallow piece in solid form that exhibits an increased bowl life.
    Type: Grant
    Filed: June 12, 1998
    Date of Patent: May 14, 2002
    Assignee: General Mills, Inc.
    Inventors: Philip K. Zietlow, Gerald L. Wilson, Michael A. Helser
  • Patent number: 6376003
    Abstract: Improved dehydrated marshmallow products and methods of forming the products are provided. Broadly, the products are formed from a mixture comprising sugar, water, and a protein or protein-containing ingredient other than gelatin. The protein is preferably present at a level of at least about 4% by weight, based upon the total weight of the mixture taken as 100% by weight. In one embodiment the products comprise additional ingredients such as flour or other fillers, chemical gassing compounds (e.g., sodium bicarbonate, monocalcium phosphate, and sodium aluminum phosphate), flavoring agents, coloring agents, and preservatives. The processes by which the marshmallows are formed comprise mixing the ingredients to yield a doughy mixture, forming the mixture into the desired shapes without starch application, and drying the shapes to yield the final expanded products which have a bulk density of less than about 23 lbs/ft3.
    Type: Grant
    Filed: October 16, 1999
    Date of Patent: April 23, 2002
    Assignee: Shade Foods, Inc.
    Inventor: James C. Cross
  • Publication number: 20020022077
    Abstract: Improved dehydrated marshmallow products and methods of forming the products are provided. Broadly, the products are formed from a mixture comprising sugar, water, and a protein or protein-containing ingredient other than gelatin. The protein is preferably present at a level of at least about 4% by weight, based upon the total weight of the mixture taken as 100% by weight. In one embodiment the products comprise additional ingredients such as flour or other fillers, chemical gassing compounds (e.g., sodium bicarbonate, monocalcium phosphate, and sodium aluminum phosphate), flavoring agents, coloring agents, and preservatives. The processes by which the marshmallows are formed comprise mixing the ingredients to yield a doughy mixture, forming the mixture into the desired shapes without starch application, and drying the shapes to yield the final expanded products which have a bulk density of less than about 23 lbs/ft3.
    Type: Application
    Filed: October 16, 1999
    Publication date: February 21, 2002
    Inventor: JAMES C. CROSS
  • Patent number: 6251452
    Abstract: Apparatus (10) and methods are disclosed where plastic extrudable food product is provided such as by an extruder or pump and is combined with another food product without intermixing to form a complexly patterned food product, such as by a pattern forming die (20). The cross-sectional area of the patterned food product is reduced from an inlet end (34) to an outlet end (36) by a factor of 4:1 to as much as 50:1 at an average convergence angle of 5 to 65° while maintaining the cross-sectional pattern to form a reduced cross-sectional patterned food product, and then is extruded through a die port having an opening equal to the reduced cross-sectional area to form a complexly patterned extrudate.
    Type: Grant
    Filed: April 23, 1999
    Date of Patent: June 26, 2001
    Assignee: General Mills, Inc.
    Inventors: James N. Weinstein, Scott A. Tolson, James R. Borek, Peter A. Huberg, Thomas Jarl, Philip K. Zietlow, Bernhard van Lengerich
  • Patent number: 6207216
    Abstract: Aerated confections that dissolve quickly in water or in a dairy beverage are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 6% moisture; and about 1% to 5% of a whipping agent. The aerated food products have a density of about 0.1 to 1.0 g/cc. The compositions can be formed into pieces ranging from about 0.1 to 5 g each. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for children's RTE cereals.
    Type: Grant
    Filed: April 23, 1999
    Date of Patent: March 27, 2001
    Assignee: General Mills, Inc.
    Inventors: Philip K. Zietlow, Diran Ajao, Michael A. Helser
  • Patent number: 6197355
    Abstract: A method for processing at least one rope of aerated confectionery foam. The method includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from the extruder to a rotary cutter. An anti-sticking agent, such as powdered starch, is applied to the rope as the rope is conveyed from the extruder to the rotary cutter. Finally, the rope is cut into pieces with the rotary cutter. In one preferred embodiment, the rotary cutter is operated to perform at least 5,000 cuts per minute.
    Type: Grant
    Filed: September 9, 1999
    Date of Patent: March 6, 2001
    Assignee: General Mills, Inc.
    Inventors: Philip K. Zietlow, James N. Weinstein, Michael P. Waldherr
  • Patent number: 6180158
    Abstract: A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar syrup slurry with agitation and indirect heat to dissolve the solids, concentrating the sugar syrup by evaporating water as vapor and venting the vapor to form a concentrated clear syrup, wherein the residence time of the syrup within the vessel ranges from about 1 to 5 minutes; B. cooling the clear concentrated syrup without crystallization to form a cooled clear sugar syrup; C. admixing the clear cooled sugar syrup with about 1 to 30% of a foam structuring agent to form a liquid confection blend; D. seeding the liquid confection blend with dry sugar crystals to form a seeded liquid confection blend; E. aerating the seeded liquid confection blend to form an aerated confection plastic foam; F.
    Type: Grant
    Filed: June 12, 1998
    Date of Patent: January 30, 2001
    Assignee: General Mills, Inc.
    Inventors: Philip K. Zietlow, Bernhard van Lengerich, James L. Stinson, Gerald L. Wilson, Mathew F. Langenfeld
  • Patent number: 5895684
    Abstract: To prepare a light confectionery composition, a sugar-containing liquid dehydrated in a boiler is beaten together with a beating agent and compressed air in a beating vat under pressure, and the beaten composition is discharged discontinuously from the beating vat. To this end the beaten composition is fed discontinuously from the beating vat to a pressurized buffer tank in which the pressure is held essentially at a specific value, for example 2.8 bar, while the beaten composition is discharged continuously from the pressurized buffer tank and expanded.
    Type: Grant
    Filed: September 5, 1997
    Date of Patent: April 20, 1999
    Assignee: Ter Braak B.V.
    Inventor: Johannes Gerardus Ter Braak
  • Patent number: 5532017
    Abstract: The present invention is directed to a marshmallow product having melt resistant properties when heated. The marshmallow confection contains corn syrup, sugar, dextrose, water, starch, gelatin, microcrystalline cellulose and a phosphate salt. The marshmallow confection product has a predetermined ratio of corn starch to microcrystalline cellulose to provide the melt resistant properties of the marshmallow confection.
    Type: Grant
    Filed: November 14, 1994
    Date of Patent: July 2, 1996
    Assignee: Favorite Brands International, Inc.
    Inventors: Lisa T. O'Donnell, Ralph S. Wirebaugh
  • Patent number: 5429830
    Abstract: A marshmallow-type confection which is rendered heat stable to 400.degree. F. (250.degree. C.) by the inclusion of microcrystalline cellulose (MCC), and which optionally includes at least one natural gum. In additional embodiments, the inventive confection [1] comprises entirely vegetal matter by the replacement of the animal-origin gelatin normally present with a vegetal gum, and/or [2] comprises a reduced calorie confection by the replacement of higher calorie sugars by non-caloric and/or lower-calorie bulking agents comprising additional amounts of MCC and, optionally, lower calorie sugar.
    Type: Grant
    Filed: July 8, 1994
    Date of Patent: July 4, 1995
    Assignee: FMC Corporation
    Inventors: Carol A. Janovsky, Janet E. McCredie
  • Patent number: 5236730
    Abstract: A candy is formed from a setting material which includes a boiled down, cooled and solidified jelly syrup, mixed and scattered as small pieces in a soft bulk material containing fats and oils which are separately boiled down and cooled. The quality can be prevented from deteriorating by saccharification by use of the jelly, and softness and smoothness of the candy to the tongue can be preserved for a long time. A relatively large amount of jelly can be mixed into the bulk material without damaging the appearance of the candy.
    Type: Grant
    Filed: September 13, 1991
    Date of Patent: August 17, 1993
    Assignee: Sakuma Seika Kabushiki Kaisha
    Inventors: Takao Yamada, Yoshio Iijima
  • Patent number: 5069723
    Abstract: A method for suppressing dust in grain handling includes applying an edible foam so that it penetrates the grain to reach the dust particles.
    Type: Grant
    Filed: November 9, 1989
    Date of Patent: December 3, 1991
    Assignee: Howard W. Cole, Jr.
    Inventors: Howard W. Cole, Jr., Stephen E. Taylor
  • Patent number: 5039348
    Abstract: A method for suppressing dust during grain handling and storage, using small bubble foam created from an edible foam-producing surfactant.
    Type: Grant
    Filed: April 4, 1989
    Date of Patent: August 13, 1991
    Assignee: Howard W. Cole, Jr.
    Inventors: Howard W. Cole, Jr., Stephen E. Taylor
  • Patent number: 5035907
    Abstract: A marshmallow-based, edible, sheet-like, decorative overlay is formed in situ on a release film mounted on a rigid carrier sheet. After peeling the release film and the overlay together from the carrier sheet, the release film is subsequently peeled from the overlay to enable the overlay to be transferred by itself to a pastry to decorate the same.
    Type: Grant
    Filed: July 31, 1989
    Date of Patent: July 30, 1991
    Assignee: Leonard Baking Co., Inc.
    Inventors: Charles A. Phillips, Mortimer D. Phillips
  • Patent number: 5030469
    Abstract: A method for producing an aerated confectionery foam from a sugar solution and a foam-promoting solution. The aerated confectionery foam is produced batch by batch using a boiler and a beater. The sugar solution is boiled in the boiler and transferred to the beater. The aerated confectionery foam is formed from the foam-promoting solution and the boiled sugar solution, and removed from the beater through pressure application. The foam-promoting solution is beaten in a vacuum either by itself or along with the boiled sugar solution. The pressure in the beater during the beating procedure is sub-atmospheric. The aerated confectionery foam is produced with small and finely distributed bubbles. The pressure during beating the foam-promoting solution differs from the pressure at which the aerated confectionery foam solidifies.
    Type: Grant
    Filed: October 11, 1989
    Date of Patent: July 9, 1991
    Assignee: Otto Hansel GmbH
    Inventor: Reinhard Mergelsberg
  • Patent number: 4769254
    Abstract: A water-soluble levan having a weight average molecular weight of about 10,000-40 million, preferably about 5-25 million and especially about 10-20 million which stabilizes a bovine serum albumin colloid having index (EAI) of about 3-100 determined according to the formula EAI=2T/OC wherein T is turbidity measured at 500 nm, C is the weight of emulsified protein per unit volume of the aqueous phase, and O is the volume fraction of a dispersed oil phase is produced by fermenting a nutrient growth medium feedstock having a carbon source consisting essentially of an assimilable sugar selected from the group consisting of sucrose, raffinose, or a mixture thereof with a microorganism capable of converting at least 50%. of the fructose value of the sugar to said levan under nutrient growth conditions which enhance levan production while suppressing ethanol production. It is useful as a colloid stabilizing agent, particularly with foods, beverages, pharmaceuticals, dentifrices, and cosmetics.
    Type: Grant
    Filed: September 26, 1985
    Date of Patent: September 6, 1988
    Assignee: Igene Biotechnology, Inc.
    Inventors: Thomas D. Mays, Ellen L. Dally
  • Patent number: 4689238
    Abstract: A shelf-stable, composite food product comprising a dual-texture, low water activity binder having at least one food-flavoring material distributed therein is disclosed. The dual-texture, low water activity binder is prepared from a chewy, gelatinous binder material comprising a gelled solution of gelatin in glycerol and a crisp binder material comprising a stabilized protein foam. The product has a unique combination of crunchiness and chewiness without perceptible textural dichotomy.
    Type: Grant
    Filed: October 18, 1984
    Date of Patent: August 25, 1987
    Assignee: Frito-Lay, Inc.
    Inventor: Elinor Hitchner
  • Patent number: 4668520
    Abstract: A method of manufacturing a whipped dessert; wherein a gelling agent comprising two components which may form a gel when they are mixed with each other is utilized, wherein one of two components is included in a first liquid material containing at least a whipping ingredient of an aimed dessert, the other of two components of the gelling agent is included in a second liquid material containing the remaining ingredients of the aimed dessert product; and wherein the first liquid material is whipped, the second liquid material is mixed with the whipped material for gelling.
    Type: Grant
    Filed: January 8, 1986
    Date of Patent: May 26, 1987
    Assignee: Morinaga Mild Industry Co., Ltd.
    Inventors: Shigeo Okonogi, Hiroya Yuguchi, Yusuke Miyazaki, Sumio Tanai, Minoru Ohta
  • Patent number: 4528204
    Abstract: A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gellatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent is disclosed. The concentrate has a hydrolyzed collagen-to-lyotropic agent weight ratio of 1:0.1 to about 1:4.5, a pH value of 2.5-7 and gels at less than 20.degree. C. On dilution with water to a hydrolyzed collagen concentration of about 2 weight percent while substantially maintaining the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, food products, industrial applications and methods for using the concentrates are disclosed.
    Type: Grant
    Filed: January 12, 1984
    Date of Patent: July 9, 1985
    Assignee: Dynagel, Incorporated
    Inventor: Joseph L. Shank