Fondant, Fudge, Icing Or Frosting Patents (Class 426/659)
  • Patent number: 10154685
    Abstract: The present invention comprises a freeze-dried, aerated fruit and/or vegetable composition comprising a fruit and/or vegetable ingredient and an emulsifier and methods of making thereof.
    Type: Grant
    Filed: May 18, 2012
    Date of Patent: December 18, 2018
    Assignee: Nestec S.A.
    Inventors: Scott Peterson, Frank Welch, Thomas Burkholder
  • Patent number: 9974323
    Abstract: The present invention relates to granules comprising an active substance, obtained by spray-drying an emulsion comprising said active substance, solid particles, water and a water-soluble biopolymer having a molecular weight below 100 KDa. The invention further relates to a process for obtaining such granules and to products containing them.
    Type: Grant
    Filed: October 18, 2012
    Date of Patent: May 22, 2018
    Assignee: Firmenich SA
    Inventors: Pascal Beaussoubre, Pierre-Etienne Bouquerand, François Meyer, Nathalie Thiebaut, Kenneth Wong
  • Patent number: 9422372
    Abstract: A method for producing digestion-resistant dextrin from starch hydrolyzates is disclosed. In one form, the method includes mixing the starch hydrolyzate, dextrose and an acid catalyst which are allowed to react under mild vacuum with heat. The ingredients require no pre-drying and the method requires no external plasticizers.
    Type: Grant
    Filed: March 27, 2015
    Date of Patent: August 23, 2016
    Assignee: Grain Processing Corporation
    Inventors: Lin Wang, Perminus Mungara
  • Patent number: 9023414
    Abstract: A rapidly dissolving comestible solid is disclosed that includes a fondant formed from a super saturated solution having a bulk sweetener, a hydrocolloid, a texturizing agent, and water. Other ingredients may also be added, and in embodiments in which the solid is provided as a breath freshener, flavoring agents, cooling agents and/or other ingredients useful in conventional breath freshening products may be used. A method for making the comestible solid is also disclosed.
    Type: Grant
    Filed: December 5, 2012
    Date of Patent: May 5, 2015
    Assignee: The Hershey Company
    Inventors: Thomas J. Carroll, Steven M. Kumiega
  • Patent number: 8993039
    Abstract: A food product comprising digestion resistant or slowly digestible oligosaccharide composition. The oligosaccharide composition can be produced by a process comprising producing an aqueous composition comprising at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process comprising heating an aqueous feed composition with a solids concentration of at least about 70% by weight, comprising at least one monosaccharide or linear saccharide oligomer, to a temperature of at least about 40° C.
    Type: Grant
    Filed: October 16, 2007
    Date of Patent: March 31, 2015
    Assignee: Tate & Lyle Ingredients Americas LLC
    Inventors: Michael D. Harrison, Andrew J. Hoffman
  • Patent number: 8962051
    Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.
    Type: Grant
    Filed: July 8, 2010
    Date of Patent: February 24, 2015
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Konstantinos Paggios, Martin Richard Thiele, Hartmut Heinrich Balzer
  • Publication number: 20140242246
    Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.
    Type: Application
    Filed: May 13, 2011
    Publication date: August 28, 2014
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen S. Baseeth, Bruce R. Sebree
  • Publication number: 20140212453
    Abstract: A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.
    Type: Application
    Filed: November 26, 2013
    Publication date: July 31, 2014
    Inventor: Alice Chang
  • Publication number: 20140178536
    Abstract: An icing or coating composition for edible products comprises at least 30% by weight sugar and at least 20% by weight of a fat blend, wherein the fat blend comprises from 12 to 25% by weight SOO and from 7 to 15% SOL based on the total weight of triglycerides present and the fat blend has a saturated fatty acid content of less than 45% by weight based on the total C12 to C24 fatty acids present and a monounsaturated fatty acid content in the range of from 40% to 60% by weight based on the total C12 to C24 fatty acids present, and wherein S is saturated fatty acid having 12 to 24 carbon atoms, O is oleic acid and L is linoleic acid.
    Type: Application
    Filed: December 24, 2012
    Publication date: June 26, 2014
    Applicant: LODERS CROKLAAN USA LLC
    Inventors: Gerald Patrick McNeill, Anthony George Herzing, Donna Cindy Studenka
  • Patent number: 8715769
    Abstract: The present invention provides the use of a composition comprising non-digestible oligosaccharide for the manufacture of a composition for enteral administration to an infant delivered via caesarean section.
    Type: Grant
    Filed: October 6, 2006
    Date of Patent: May 6, 2014
    Assignee: N.V. Nutricia
    Inventors: Joachim Schmitt, Bernd Stahl, Jan Knol
  • Publication number: 20140120234
    Abstract: A composition of matter includes a shelf-stable, partially defatted supercritical CO2 fluid solvent extracted whole grain flour derived from Salvia hispanica L. whole ground seed and that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The flour includes minerals, about 25-35% protein, about 5-8% wt/wt of about 3.0-3.3:1 mixture of ALA to LA native seed oil, and about 48-60% insoluble fiber. The flour exhibits pH dependent thixotropic properties when mixed with water.
    Type: Application
    Filed: December 11, 2013
    Publication date: May 1, 2014
    Applicant: U.S. NUTRACEUTICALS, LLC d/b/a Valensa International
    Inventors: JOHN A. MINATELLI, W. STEPHEN HILL, RUDI E. MOERCK, UY NGUYEN
  • Publication number: 20140087050
    Abstract: A composition of matter is disclosed and formed from a stable, defatted whole grain flour derived from Salvia hispanica L. whole ground seed using a suitable solvent that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The composition includes minerals, about 30% wt/wt protein, about 30-40% insoluble fiber and about 2-3% of fructo-oligosaccarides.
    Type: Application
    Filed: December 3, 2013
    Publication date: March 27, 2014
    Applicant: U.S. NUTRACEUTICALS, LLC d/b/a Valensa International
    Inventors: John A. MINATELLI, W. Stephen HILL, Rudi E. MOERCK, Uy NGUYEN
  • Patent number: 8617635
    Abstract: The invention relates to novel food, confectionery, and chocolate compositions and methods of producing them. In one embodiment, an amorphous sugar, such as a corn syrup solid, wholly or partially replaces crystalline sugar in the chocolate composition. In a second embodiment, an amorphous sugar is combined with cocoa solids, milk solids and/or fruit purees and incorporated into a chocolate product or composition. In a further embodiment, the invention relates to a chocolate composition comprising amorphous sugar and crystallized sugar wherein the ratio of amorphous sugar to crystallized sugar is such that the combination of amorphous sugar and crystallized sugar has a glass transition temperature of at least room temperature and amorphous sugar is detectable in the final product or composition.
    Type: Grant
    Filed: June 1, 2005
    Date of Patent: December 31, 2013
    Assignee: The Hershey Company
    Inventor: William Hanselmann
  • Publication number: 20130309370
    Abstract: The present invention concerns a fondant containing at least one sweetness enhancer, isomaltulose, preferably isomaltulose and trehalose, in the form of a crystalline phase and glucose in the form of a non-crystalline phase, a method for preparing same, the use of the fondant as a coating for baked goods and baked goods that are coated completely or partly with the fondant according to the invention.
    Type: Application
    Filed: December 15, 2011
    Publication date: November 21, 2013
    Applicant: Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt
    Inventors: Thomas Walter, Stephan Marhöfer, Tillmann Dörr
  • Publication number: 20130280370
    Abstract: A composition of matter comprises a shelf stable, partially defatted supercritical CO2 fluid solvent extracted whole grain flour derived from a cracked biomass of perilla frutescens, the flour comprising minerals and 2 to 8 percent of native seed oil, 35 to 45 percent protein, and 35 to 45 percent fiber.
    Type: Application
    Filed: June 5, 2013
    Publication date: October 24, 2013
    Applicant: U.S. NUTRACEUTICALS, LLC d/b/a Valensa International
    Inventors: John A. Minatelli, W. Stephen Hill, Rudi E. Moerck, Uy Nguyen
  • Publication number: 20130273226
    Abstract: The present invention refers to a fat replacer combination for total or partial substitution of fat in food products such as ice cream and cake comprising: (a) a fat replacer based on carbohydrates for example low DE maltodextrin; (b) one or more emulsifiers for example mono- and diglycerides and optionally propyleneglycol monostearate and (c) one or more stabilizers for example carboxymethylcellulose and guar gum. The present invention also refers to a food product comprising the same.
    Type: Application
    Filed: September 24, 2010
    Publication date: October 17, 2013
    Applicant: Cargill, Inc
    Inventors: Celso Jose da Silva, Luciano Fachin, Erivelton Peixoto, Fernanda Carvalho, Ana Elisa Romani De Pontes, Fernanda Zaccarelli Davoli, Sebastiao Mendes
  • Publication number: 20130260013
    Abstract: Comestible products and methods of making the same are provided. In one aspect, a comestible product includes a composition comprising at least two of a dried protein, a dried vegetable, a dried fruit, a dried broth, a carbohydrate, and a flavoring. In another aspect, a comestible product includes a composition comprising, as a percentage by weight, between about 60% and about 98% of a dried product, between about 2% and about 40% of a flavoring, and the composition, as a percentage by weight, does not exceed 100%.
    Type: Application
    Filed: March 13, 2013
    Publication date: October 3, 2013
    Inventor: John David Crooch
  • Publication number: 20130236601
    Abstract: Acrylamide reducing agents are added to molasses prior to heat treatment at temperatures above about 120° C. Preferably, citric acid is added to reduce the pH of the molasses, and asparaginase and/or lysine is added to the reduced pH molasses before it is heat treated at temperatures above about 120° C.
    Type: Application
    Filed: April 24, 2013
    Publication date: September 12, 2013
    Applicant: FRITO-LAY NORTH AMERICA, INC.
    Inventors: Ellis COLLINS, Vincent Allen ELDER, David Brian EMERSON, Terry MOROS, Rayford Thomas SMITH
  • Publication number: 20130209655
    Abstract: Described herein are spread compositions having reduced levels of saturated and trans fats. The compositions comprise water, a base oil, a seeding agent and a cellulose fiber. Also provided are methods of preparing such compositions and use thereof.
    Type: Application
    Filed: March 15, 2013
    Publication date: August 15, 2013
    Applicant: Bunge Oils, Inc.
    Inventors: Dilip K. NAKHASI, Danielle N. CORBIN, Leslie KLEINER, Vishal P. JAIN
  • Publication number: 20130095221
    Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.
    Type: Application
    Filed: May 13, 2011
    Publication date: April 18, 2013
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen S. Baseeth, Bruce R. Sebree
  • Patent number: 8414955
    Abstract: The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of: (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocolate mass with a blend of an oil and/or fat having a Solid Fat Content higher than 2% when measured at 30° C. with IUPAC method 2.150 a, and having a Trans Fatty Acid Content below 4%, preferably below 2%, (b) Feeding this mixture in molten state to a scraped surface heat exchanger, wherein the temperature of the scraped surface is below +10° C., advantageously is below 0° C., (c) Crystallization and stabilization of said melt with the aid of said scraped surface heat exchanger, (d) Optionally, extrusion of the thus chilled mixture in block shape. This method advantageously allows the preparation of trans-free chocolate fillings, advantageously without the need of specialty products.
    Type: Grant
    Filed: June 1, 2007
    Date of Patent: April 9, 2013
    Assignee: Puratos Naamloze Vennootschap
    Inventors: Pierre Descamps, Yves Kegelaers
  • 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: 20130052300
    Abstract: The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increase fiber. They can either be used alone or in combination with other additives to decrease the fat content while maintaining good organoleptic properties.
    Type: Application
    Filed: May 4, 2011
    Publication date: February 28, 2013
    Inventors: Els Ginette Alexander Dendooven, Van Sau Nguyen, Lutgart Van-Nieuwenhuyze, Ronny Leontina Marcel Vercauteren
  • Publication number: 20130052307
    Abstract: Disclosed are particulate coating compositions containing powdered gum arabic. Also disclosed are particulate coated confectionery and methods of preparing the coated confectionery.
    Type: Application
    Filed: December 21, 2010
    Publication date: February 28, 2013
    Inventors: Cesar Carlos Elejalde, Edip Tahincioglu, Albert Levi, Burcu Birecik Bakkal
  • Publication number: 20130040016
    Abstract: The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.
    Type: Application
    Filed: August 15, 2012
    Publication date: February 14, 2013
    Inventor: Laura Lane BECKER
  • Publication number: 20130017309
    Abstract: A frosting system is disclosed. The frosting system includes a base material in a container and at least one packet. The packet may contain one or more flavor additives and/or one or more color additives. A user adds one or more packets to a base material in a container and mixes the packet(s) with the base material to arrive at a final frosting. Related methods and display units are also disclosed.
    Type: Application
    Filed: July 16, 2012
    Publication date: January 17, 2013
    Inventors: Christopher Puno, Rachel Avila, Margaret Cadore, William Wang, Stephen Gunther, Sharon McGuire
  • Publication number: 20120263853
    Abstract: Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of ?? crystals and small average crystallite sizes. They can be incorporated into intermediate food products such as shortenings and margarines, which can then be used to make a final food such as pastries (e.g., puff pastries, Danishes, donuts), doughs (e.g., for cookies, pie crusts), imitation cheese, icings, frozen potatoes (e.g., French Fries), and/or other foods requiring a fat to provide structure. Advantageously, the compositions provide structure to the final food by replacing unhealthy fats that would otherwise be used to provide structure in the same food item.
    Type: Application
    Filed: June 29, 2012
    Publication date: October 18, 2012
    Applicant: Caravan Ingredients Inc.
    Inventors: Jim R. Doucet, Jim M. Robertson
  • Patent number: 8157994
    Abstract: Systems and methods for extracting lipids of varying polarities from oleaginous material.
    Type: Grant
    Filed: May 26, 2011
    Date of Patent: April 17, 2012
    Assignee: Arizona Board of Regents for and on Behalf of Arizona State University
    Inventors: Aniket Kale, Qiang Hu, Milton Sommerfeld
  • Patent number: 8124163
    Abstract: The present invention provides a water containing, heat processable firm RTE fudge dessert. The RTE fudge dessert of this invention is prepared from an emulsified blend of water, fat, milk, lecithin, and a water binder. Sweeteners and/or flavorings may be added to provide the desired level of sweetness or desired flavor profile. A smooth firm fudge candy textured dessert comprising about 20 to about 60 percent water, about 15 to about 45 percent fat, about 1 to about 15 percent non-fat dry milk (or equivalent milk protein), about 0.1 to about 3 percent lecithin, and about 0.1 to about 20 percent water binder is provided.
    Type: Grant
    Filed: March 21, 2006
    Date of Patent: February 28, 2012
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Richard R. Leshik, Meg Harris
  • Publication number: 20120003360
    Abstract: Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.
    Type: Application
    Filed: June 30, 2011
    Publication date: January 5, 2012
    Inventors: Christopher J. Barrett, Patrick C. Dreese, Daniel R. Green, Victor T. Huang, Christine Nowakowski, Fern A. Panda, Scott Whitman
  • Publication number: 20120003359
    Abstract: A fat-based confectionery material with a continuous fat phase characterised in that the material is dispersed with bubbles containing a liquid filling and methods for the production thereof.
    Type: Application
    Filed: September 4, 2009
    Publication date: January 5, 2012
    Applicant: NESTEC S.A.
    Inventors: John Howard Walker, Patrick Couzens
  • Patent number: 8084070
    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: Grant
    Filed: March 1, 2006
    Date of Patent: December 27, 2011
    Assignee: Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt
    Inventors: Bodo Fritzsching, Jörg Kowalczyk
  • Publication number: 20110305818
    Abstract: A candy having a novel crispy texture and a method of production thereof. The method controls physical properties and crystallized states of the candy by preventing the sugar crystallization during forming and accelerating the crystallization after forming in the production of a candy with a high sugar content.
    Type: Application
    Filed: June 17, 2009
    Publication date: December 15, 2011
    Applicant: LOTTE CO., LTD.
    Inventors: Yosuke Kurosaki, Takayuki Kojima, Hiroshi Yamamoto, Toshio Takiguchi
  • Patent number: 8057840
    Abstract: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C.
    Type: Grant
    Filed: September 15, 2006
    Date of Patent: November 15, 2011
    Assignee: Tate & Lyle Ingredients Americas LLC
    Inventors: Michael D. Harrison, James C. Purdue, Penelope A. Patton, Andrew J. Hoffman, James M. Gaddy, Chi-Li Liu, Robert V. Schanefelt, Richard W. Armentrout, Michelle P. Schwenk, Rachel A. Wicklund, Marianne Claessens, Eric M. Reamer, Shawn E. Sprankle, Sanjiv H. Avashia, Peter M. Gautchier, Robert L. Olsen, Judy L. Turner, Timothy C. Mertz, Michael Bunch, Doris A. Dougherty, Michel Lopez, Lori Napier, Ram Santhanagopalan
  • Publication number: 20110262620
    Abstract: Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.
    Type: Application
    Filed: May 1, 2009
    Publication date: October 27, 2011
    Inventors: Cesar C. Elejalde, Bharat Jani, Koichi Enomoto, Deborah Levenson, Joycelyn May, Mary K. Robinson, Kristen Schmitz, Aditi Shetty, Simone O'Neill, William John Hirt, Dorothy Euan
  • Publication number: 20110159142
    Abstract: Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.
    Type: Application
    Filed: October 27, 2010
    Publication date: June 30, 2011
    Inventors: Juan Pablo Campomanes Marin, Brooke Davis, Deborah Levenson, Cesar C. Elejalde, Koichi Enomoto, Dorothy Euan, William John Hirt, Bharat Jani, Joycelyn May, Simone O'Neill, Mary Robinson, Kristen Schmitz, Aditi Shetty
  • Publication number: 20100330258
    Abstract: A fondant rolling device comprises three main parts: an axle member, a roller member, and a base member. Fondant is rolled onto the roller member, and the applied to the confection by unrolling the fondant therefrom. As the fondant is unrolled from the roller member and the fondant roller becomes smaller, the axle slides from a central portion of the base toward an outer periphery of the base, so that the fondant may be applied to the confection without interference from the base member.
    Type: Application
    Filed: June 24, 2009
    Publication date: December 30, 2010
    Inventor: Christine Marie Schnee
  • Publication number: 20100316760
    Abstract: Confectionery products comprising an isomalt component, a geraniol-containing aroma component and at least one product additive, and processes to obtain such products.
    Type: Application
    Filed: February 5, 2009
    Publication date: December 16, 2010
    Inventors: Jorg Kowalczyk, Ingrid Willibald-Ettle, Margit Arenz
  • Patent number: 7608436
    Abstract: A process for preparing saccharide oligomers uses an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and has a solids concentration of at least about 70% by weight. The feed composition is heated to a temperature of at least about 40° C., and is contacted with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds, such as enzyme or acid, for a time sufficient to cause formation of non-linear saccharide oligomers. A product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.
    Type: Grant
    Filed: January 25, 2006
    Date of Patent: October 27, 2009
    Assignee: Tate & Lyle Ingredients Americas, Inc.
    Inventors: Michael D. Harrison, James C. Purdue, Penelope A. Patton, Andrew J. Hoffman, James M. Gaddy, Chi-Li Liu, Robert V. Schanefelt
  • Publication number: 20090214715
    Abstract: This invention provides a decorative icing comprising (a) sugar in an amount of between 65% and 85% by weight; (b) water in an amount of between 8% and 16% by weight; (c) corn syrup in an amount of between 1.5% and 7% by weight; and (d) a gum blend in an amount of between 0.3% and 1% by weight, the gum blend comprising, in descending order of amount, gum arabic, propylene glycol alginate and xanthan gum; wherein the icing is ready to use, flowable, protein-free, and hardens after exposure to air. This invention also provides related articles of manufacture, kits, and methods for making and using the instant icing.
    Type: Application
    Filed: February 22, 2008
    Publication date: August 27, 2009
    Applicant: Signature Brands LLC
    Inventors: Shirley Duke, Lanier Fender, Jack Grosskopf
  • Publication number: 20080175977
    Abstract: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C.
    Type: Application
    Filed: October 16, 2007
    Publication date: July 24, 2008
    Inventors: Michael D. Harrison, Andrew J. Hoffman
  • Publication number: 20080152769
    Abstract: This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such as doughnuts. Also provided is a method for using the composition as a flat icing and as a glaze.
    Type: Application
    Filed: December 17, 2007
    Publication date: June 26, 2008
    Inventor: Elsie DeJesus-Gaite
  • Publication number: 20080145505
    Abstract: The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g/cm2, i.e. from about 117 g/cm2 to about 400 g/cm2. The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.
    Type: Application
    Filed: December 15, 2006
    Publication date: June 19, 2008
    Applicant: CP Kelco U.S., Inc.
    Inventors: Ralph D. Bezanson, William C. Baldwin, Daniel E. Jackson, Bradley S. Dominik, Don Dimasi, C. Ronnie Yuan, Andrew J. Grazela
  • 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: 7097870
    Abstract: A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE cereal, high-protein rice pieces and TVP in a ratio of about 2:1:1. The cereal layer further comprises a binder to hold the cereal composition together. In one embodiment, the filling layer is a confectionery center that is high in milk content, but possesses a relatively low water activity. In one embodiment, the filling layer is a low water activity fruit filling layer. In another embodiment, a method for manufacturing a layered cereal bar having a visible filling layer is described.
    Type: Grant
    Filed: April 14, 2003
    Date of Patent: August 29, 2006
    Assignee: General Mills, Inc.
    Inventors: Dean F. Funk, Robert J. Harrison, Donald J. Smith
  • 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: 6902752
    Abstract: Coatings for bakery/confectionery use and coated cakes or breads. These coatings have transparency like glaze, and appearance and crispiness like fondant, and suffer from neither stickiness nor sugar-sagging with the passage of time after coating. Coatings for bakery/confectionery use comprising fat and sugar as the main components and containing coarse grains of non-fat components having a grain size of 50 ?m or more; and a process for producing a coating for bakery/confectionery use characterized by heating materials, which comprise fat and sugar as the main components and contain coarse grains of non-fat components having a grain size of 50 ?m or more, to the melting temperature of the fat or above and solidifying the same substantially without pulverizing.
    Type: Grant
    Filed: June 7, 2000
    Date of Patent: June 7, 2005
    Assignee: Fuji Oil Company, Limited
    Inventors: Takahiro Kitano, Kazutoshi Morikawa, Koji Umeno
  • Patent number: 6818238
    Abstract: 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: Grant
    Filed: March 11, 2002
    Date of Patent: November 16, 2004
    Assignee: Nestec S.A.
    Inventors: Guillermo E. Napolitano, Alain Leas
  • Publication number: 20040208981
    Abstract: The invention relates to a compressible, powdery sugar composition having an apparent density of more than 0.5, especially 0.6 and approximately 0.8, preferably equal to 0.6, said composition consisting of hollow particles. The invention also relates to a method for preparing a compressible sugar solution, comprising a drying stage involving the atomization of an initial saccharose solution with at least one added anti-crystallizing agent, wherein the saccharose content of the initial saccharose solution is lower than the saturation rates, advantageously exhibiting a dry matter rate of approximately 60 wt. % in relation to the total weight of the composition.
    Type: Application
    Filed: June 2, 2004
    Publication date: October 21, 2004
    Inventor: Emile Wong
  • 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