Confection Patents (Class 426/660)
  • Patent number: 10874116
    Abstract: The present application relates to the field of confectionery jellies fortified with high concentrations of hydrophobic actives such as phytosterol esters, omega-3 fatty acids (i.e. combinations of DHA and EPA) and/or conjugated linoleic acid (CLA). The ingestible hydrophobic actives are incorporated at high levels by using two types of pectin; an emulsifying pectin and a gelling pectin, wherein the weight ratio of the hydrophobic active to emulsifying pectin ranges from about 5:1 to about 35:1.
    Type: Grant
    Filed: April 28, 2016
    Date of Patent: December 29, 2020
    Assignee: BASF SE
    Inventor: Natasha Noel Chamberlin
  • Patent number: 10820608
    Abstract: A confection is formed of a mixture including at least one first simple carbohydrate, at least one non-hygroscopic second simple carbohydrate, and at least one hydrocolloid. In some embodiments, the non-hygroscopic second simple carbohydrate includes disaccharides, trisaccharides, or combinations thereof. In some embodiments, the hydrocolloid includes a starch hydrolysate having a dextrose equivalent less than 36, and the confection is substantially free of starch hydrolysates having a dextrose equivalent of 36 or greater. In some embodiments, the confection is a hard candy. A method of making a confection includes mixing at least one first simple carbohydrate, at least one non-hygroscopic second simple carbohydrate, and at least one hydrocolloid to form a mixture. The method also includes heating the mixture, cooking the mixture to a predetermined moisture content, and cooling and working the mixture to form the confection comprising the mixture.
    Type: Grant
    Filed: October 25, 2016
    Date of Patent: November 3, 2020
    Inventors: Balaji Santhanam, Julie Hickey, Burton Douglas Brown, Mahesh Venkatachalam
  • Patent number: 10736334
    Abstract: There is provided a hard panned coating, and a hard panned confection comprising an edible core coated with the same. The hard panned coating comprises multiple sugar syrup layers, only some of which further comprise one or more sucrose esters. In some embodiments, titanium dioxide may be excluded from the sugar syrup/sucrose ester layers. In these, and other, embodiments, the hard panned coatings exhibit one or more L*, a* and b* values within 5% of the corresponding value of a colorant overcoat applied over a precoat comprising titanium dioxide. Raw material cost savings are thus provided, while yet providing a confection having enhanced properties.
    Type: Grant
    Filed: March 11, 2014
    Date of Patent: August 11, 2020
    Inventors: Rebecca J. Robbins, Barbara Stawski, Thomas M. Collins
  • Patent number: 10653163
    Abstract: The invention relates to confectionery products and methods for producing them. Provided is a chewy candy comprising a starch-based gelling agent, wherein said gelling agent is a highly branched starch (HBS), preferably wherein said HBS has a molecular branching degree of at least 6%, more preferably at least 6.5%. In a specific aspect, the chewy candy is essentially free of gelatin or other animal-derived ingredient.
    Type: Grant
    Filed: May 8, 2015
    Date of Patent: May 19, 2020
    Assignee: Coöperatie AVEBE U.A.
    Inventors: Wybren Bakker, Pieter Lykle Buwalda, David Thomas Benjamin Tomasoa
  • Patent number: 10624377
    Abstract: The present invention relates to edible webs comprising microorganisms, such as probiotics. In particular, the present invention relates to an edible web having microorganisms, such as bacteria, probiotic bacteria, bacteriophages or viruses printed thereon, e.g. by the use of inkjet printing. In addition the invention relates to methods of producing such edible webs, to various products comprising the edible webs as well as to use of the edible webs comprising microorganisms.
    Type: Grant
    Filed: October 5, 2012
    Date of Patent: April 21, 2020
    Assignee: Societe des Produits Nestle S.A.
    Inventor: Martinas Kuslys
  • Patent number: 10568340
    Abstract: A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.
    Type: Grant
    Filed: June 18, 2019
    Date of Patent: February 25, 2020
    Assignee: The Quaker Oats Company
    Inventors: Catalina Maria Velez Argumedo, Sofia Leticia Fernandez Gomez, Beatriz Elena De la Pena Lavalle
  • Patent number: 10568347
    Abstract: To provide a bottled carbonated drink including a sweetener and a caramel composition, wherein the drink contains an indigestible dextrin and the amount of 4-methylimidazole in the drink is less than 200 ppb. The drink is a bottled carbonated drink of which foam is stabilized.
    Type: Grant
    Filed: April 18, 2018
    Date of Patent: February 25, 2020
    Inventors: Hiroyuki Naganuma, Kenichiro Yamamoto, Yuko Yotsumoto, Hideyuki Wakabayashi
  • Patent number: 10421871
    Abstract: The invention relates to a substrate intended in use to contact a fouling agent, the substrate including a coating comprising polysaccharide, which coating serves to reduce or prevent fouling of the substrate caused by contact from the fouling agent, in comparison to an equivalent uncoated substrate. The invention also relates to the anti-fouling coating, to apparatus comprising such coating and to related methods of reducing or preventing fouling of a substrate intended in use to contact a fouling agent.
    Type: Grant
    Filed: November 14, 2017
    Date of Patent: September 24, 2019
    Assignee: The University of Melbourne
    Inventor: Zhe Liu
  • Patent number: 10314322
    Abstract: The problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying is addressed. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40° C.; 2. having plastic viscosity of 70 to 260 mPa·s at 40° C.; 3. having a value of yield value/plastic viscosity of 10 or greater; and 4. having an oil content of 44 to 80 wt %.
    Type: Grant
    Filed: May 29, 2014
    Date of Patent: June 11, 2019
    Inventor: Akiyuki Ishiwata
  • Patent number: 10201498
    Abstract: In one embodiment, a confectionary comprises 50 to 75 wt. % erythritol, 0 to 75 wt. % of at least one additional sweetener, at least one stabilizer, water, and a first active ingredient. The water may comprise 0.5 to 3 wt. % of the confectionary. The water may have a water activity of from 0.3 to 0.5. The confectionary may be aerated such that the density of the confectionary is 0.05 to 0.3 grams per cubic centimeter.
    Type: Grant
    Filed: February 1, 2017
    Date of Patent: February 12, 2019
    Inventors: Martin Rifkin, Charles Bedell
  • Patent number: 9872937
    Abstract: The present invention provides novel compositions comprising multipotent cells or microvascular tissue, wherein the cells or tissue has been sterilized and/or treated to inactivated viruses, and related methods of using these compositions to treat or prevent tissue injury or disease in an allogeneic subject.
    Type: Grant
    Filed: May 6, 2016
    Date of Patent: January 23, 2018
    Assignee: Microvascular Tissues, Inc.
    Inventors: Dale R. Peterson, Ralph-Heiko Mattern, Cory Wilson-Wirth, I, Kevin L. Ohashi
  • Patent number: 9635872
    Abstract: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.
    Type: Grant
    Filed: September 15, 2015
    Date of Patent: May 2, 2017
    Assignee: Delavau L.L.C.
    Inventor: Kevin W. Lang
  • Patent number: 9486002
    Abstract: The present invention relates to confectionery compositions including cooked saccharide, elastomeric component, and a functional ingredient.
    Type: Grant
    Filed: May 23, 2006
    Date of Patent: November 8, 2016
    Inventors: Navroz Boghani, Petros Gebreselassie, Shiuh John Luo, Kishor Kabse
  • Patent number: 9113644
    Abstract: The invention relates to a bloom retarding fat composition comprising a component A and a component B. Component A is present in an amount of 40-95% (w/w) of said bloom retarding fat composition, and component B is present in an amount of 5-60% (w/w) of said bloom retarding fat composition. Component A comprises a fat composition having a content of SatOSat TAGs of 60% (w/w) or higher. Component B comprises a fat composition having a content of saturated fatty acids of 30% (w/w) or less. In component B the total content of Sat2U TAGs of 18% (w/w) or less, and a content Sat3 TAGs of 8% (w/w) or less. Further in component B the content of SatSatU TAGs in Sat2U of component B is 1% (w/w) or more. Also the molar ratio of SatSatU:SatUSat TAGs is 1 or higher in component B and wherein Sat is a C16-20 saturated fatty acid, and wherein O stands for oleic acids; U stands for unsaturated fatty acids, including oleic acid. The invention relates to various applications of such a bloom retarding fat composition.
    Type: Grant
    Filed: April 14, 2011
    Date of Patent: August 25, 2015
    Assignee: AAK Denmark A/S
    Inventors: Bjarne Juul, Morten Daugaard Anderson
  • Publication number: 20150140193
    Abstract: The present invention relates to a shelf-stable composition for the preparation of a frozen confection comprising: (i) a sweetening agent; (ii) a dairy fat; and (iii) one or more polysaccharide having a Dextrose Equivalent (DE) value of maximum 40; with the proviso that the composition does not comprise added emulsifiers or stabilizers. The present invention also relates to a method of preparing a frozen confection by mixing said composition with ice and an edible liquid and blend the mixture.
    Type: Application
    Filed: December 17, 2012
    Publication date: May 21, 2015
    Applicant: NESTEC S.A.
    Inventors: Nilesh Desai, Mandeep Rajendra Patel, Josephine Enriquez Lometillo
  • Publication number: 20150126617
    Abstract: The present invention relates to a agave syrup product having a low water content. The agave syrup product retains the physical and palatable properties of untreated agave syrup while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of pharmaceutical compositions (such as throat lozenges) and/or confectionary.
    Type: Application
    Filed: July 11, 2013
    Publication date: May 7, 2015
    Inventor: John Lawrence Rowe
  • Patent number: 9011954
    Abstract: Frozen aerated products are produced by i) providing two separate forming elements, ii) providing at least one open cavity on a surface each forming element, iii) providing filling devices for filling said cavities with a frozen aerated material, iv) filling two cavities, one on each moulding surface, with a frozen aerated material, wherein at least one of the cavities is filled with a frozen aerated product having an overrun of between 30% and 130%, this product is then allowed to expand outside its cavity, the two cavities are then moved opposite one another and the frozen aerated product in each cavity is pressed against the frozen aerated product in the other cavity.
    Type: Grant
    Filed: August 18, 2003
    Date of Patent: April 21, 2015
    Assignee: Conopco, Inc.
    Inventors: Stephen John Dyks, Vito Antonio Tricarico, Jr., Paul Edward Cheney, Ian William Burns, Leonie Martine Warmerdam, Jonkheer Theodoor Hendrik Poll van de
  • Patent number: 9005685
    Abstract: A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits.
    Type: Grant
    Filed: December 5, 2012
    Date of Patent: April 14, 2015
    Assignee: General Mills, Inc.
    Inventors: Whitni Cotton, Penny Hurlston, Jesse Van Hallowell
  • Patent number: 9005691
    Abstract: A method of producing a semifinished confectionary product, such as chocolate or similar, using at least one centrifugal unit for simultaneously grinding and mixing at least some of the ingredients of the semifinished product, and which includes an elongated processing chamber with a substantially horizontal axis, at least one inlet for the ingredients to be processed and one outlet for the processed ingredients, and a powered shaft fitted inside the processing chamber, coaxially with the axis, and fitted with a succession of radial appendixes arranged between the inlet and the outlet; the method including the steps of loading at least a first ingredient of the semifinished product through the inlet; grinding the first ingredient inside the grinding and mixing unit by rotating the shaft at a first speed; loading at least a second ingredient through the inlet, after grinding; rotating the shaft at a second speed to grind and mix the ingredients to form a mixture of the same grain size as the semifinished produ
    Type: Grant
    Filed: March 30, 2011
    Date of Patent: April 14, 2015
    Assignee: Soremartec S.A.
    Inventor: Fabio Federici
  • Publication number: 20150098909
    Abstract: A soluble fiber lozenge provided herein includes a body that is partially or wholly receivable in an oral cavity. The body includes a soluble-fiber matrix and one or more additives dispersed in the soluble-fiber matrix. In some cases, a soluble fiber lozenge provided herein includes at least 40 weight percent of soluble fiber. In some cases, soluble fiber in soluble fiber lozenge provided herein can include maltodextrin. The soluble fiber lozenge is adapted to release one or more additives from the body when the body is received within the oral cavity of a consumer and exposed to saliva. A method of making soluble fiber lozenges provided herein includes forming a molten mixture of at least 40 weight percent soluble fiber, one or more additives, and less than 15 weight percent water while maintaining a mixture temperature of less than 200° C. and portioning the molten mixture into a plurality of soluble fiber lozenges. In some cases, the ingredients can be mixed to form the molten mixture in an extruder.
    Type: Application
    Filed: October 3, 2014
    Publication date: April 9, 2015
    Inventors: Feng Gao, Diane L. Gee, Shuzhong Zhuang, Phillip M. Hulan, William J. Burke, Gerd Kobal
  • Publication number: 20150079246
    Abstract: A process for making a candy bar that includes a first substance and a second substance wherein the second substance is either injected into the first substance or coated over the first substance. The candy bar includes a licorice material that is manufactured from a syrup concoction that includes a coconut oil of a defined percentage. Subsequent to the completion of the manufacturing of the first substance, the candy bar is finished to create one of two embodiments. A second substance, chocolate, is injected into the first substance to create the first embodiment. To create the second embodiment of the candy bar, the second substance, chocolate, is coated over the first substance. The second substance, chocolate, is manufactured to have a different melting point for each of the two aforementioned embodiments.
    Type: Application
    Filed: September 15, 2013
    Publication date: March 19, 2015
    Inventor: James Turner
  • Patent number: 8980358
    Abstract: A frozen aerated confection is provided, comprising water; a fat component in an amount of 1 to 15% by weight of the frozen aerated confection wherein greater than 20% and less than 35% by weight of the fatty acids in the fat component are polyunsaturated, and less than 65% by weight of the fatty acids are saturated; mammalian milk protein; and sweetener; characterized in that the frozen confection contains less than 0.04% emulsifier by weight of the frozen confection. A process for manufacturing such a frozen aerated confection is also provided.
    Type: Grant
    Filed: October 19, 2007
    Date of Patent: March 17, 2015
    Assignee: Conopco, Inc.
    Inventors: Patricia Jill Quail, Jeffrey Underdown
  • Publication number: 20150064338
    Abstract: The present invention is directed to a chocolate composition comprising a milk fat fraction wherein the milk fat fraction has a SFC25 of at least 30%. It was found that adding a milk fat fraction to a chocolate composition reduces the oil migration of the filling of filled chocolates to the surface of the chocolate coating. Oil migration in filled chocolates is a cause for migration fat bloom on filled chocolates.
    Type: Application
    Filed: March 15, 2013
    Publication date: March 5, 2015
    Applicant: Friesland Brands B.V.
    Inventors: Fransiscus Johannes Gerardus Boerboom, Sabine Fischer
  • Publication number: 20150056361
    Abstract: A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.
    Type: Application
    Filed: March 27, 2013
    Publication date: February 26, 2015
    Applicant: Fuji Oil Company Limited
    Inventors: Shigeki Mizushima, Hitomi Omori, Masayuki Matsui
  • Publication number: 20150056357
    Abstract: A fat composition comprises: greater than 70% by weight palmitic acid present in glycerides; and from 2 to 25% by weight P2O triglycerides, wherein P is palmitic acid and O is oleic acid; wherein the fat composition has a weight ratio of SSO:SOS triglycerides of greater than 0.3, and wherein S is stearic or palmitic acid and O is oleic acid.
    Type: Application
    Filed: August 7, 2014
    Publication date: February 26, 2015
    Inventors: Krishnadath Bhaggan, Henry Kos, Jeanine Luvelle Werleman, Helga Gerda Adriana Van Der Struik, Imro 'T Zand
  • Publication number: 20150044333
    Abstract: A confectionery product comprises a first side and a second side generally opposite to the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface of a tongue within the oral cavity. In preferred embodiments the first side is smooth, and may be domed shaped and generally fit the roof of the mouth. The abrasive surface may be provided by 1) a formed, uneven surface, 2) by including abrasive inclusions in the composition making up the second surface, or 3) a combination of a formed, uneven surface and abrasive inclusions. The confectionery product is preferably a hard confectionery, but may also be a chewing gum product. A preferred confectionery product comprises a second side with a width and a length, the smallest of which is at least 1.6 times the product thickness.
    Type: Application
    Filed: May 20, 2014
    Publication date: February 12, 2015
    Applicant: Wm. Wrigley Jr. Company
    Inventors: Barbara Z. Stawski, Thomas M. Mindak, Philip M. Soukup, Gordon N. McGrew, James C. Clark, Michael S. Haas, Miguel Perez
  • Publication number: 20150024114
    Abstract: The present invention provides a decoration formed from a mixture of a decorative base and a colour additive, the decorative base comprising a quantity of a thickening/hardening compound, pure icing sugar and water, wherein the decoration sets in less than 24 hours from being created, the decoration having a colour matching the colour additive.
    Type: Application
    Filed: February 4, 2013
    Publication date: January 22, 2015
    Inventor: Karen Louise Coubrough
  • Publication number: 20150004299
    Abstract: Described herein is a baked confectionery which is produced by baking a fat-based confectionery comprising a nut, wherein the baked confectionery preferably comprises a compound selected from the group consisting of isomaltulose, mannitol, and maltitol. Also, described herein is a method for producing a baked confectionery, comprising preparing a fat-based confectionery comprising nuts and preferably also comprising a compound selected from the group consisting of isomaltulose, mannitol, and maltitol, and baking the fat-based confectionery.
    Type: Application
    Filed: February 27, 2013
    Publication date: January 1, 2015
    Applicant: MEIJI CO., LTD.
    Inventors: Takashi Katagiri, Goro Misaki, Saori Toriwa, Hiroyuki Utsunomiya
  • Patent number: 8920856
    Abstract: Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances of the resulting pieces of the multi-layered confectionery composition are maintained such that the pieces can be packaged in rigid packaging. The processing parameters of processing of the plurality of confectionery compositions prior to the step of cutting and wrapping the pieces can be altered so as to maintain the average piece size within a predetermined tolerance level.
    Type: Grant
    Filed: October 7, 2010
    Date of Patent: December 30, 2014
    Assignee: Intercontinental Great Brands LLC
    Inventors: Allen Aldridge, Marc Degady, Cesar Carlos Elejalde, Alejandro Jean, Bharat Jani, Ana Lucia Lopez, Fernando Melendez, Susan J. Pettigrew, Duane Raible, Ivonne Ramirez, Margarita Tecanhuey, Iran Vazquez
  • Patent number: 8916219
    Abstract: A method and an apparatus (1) serve for the automatic batch-wise production of a slurry containing a sugar component, i.e. sugar or a sugar substitute, for producing confectioneries. A liquid is fed into a weighing and mixing container (2) in a batch-wise and weight-accurate way. A sugar component as a dry material is fed into the container (2) in a batch-wise and weight-accurate way to produce a mixture. The liquid and the dry material are fed into container (2) and the mixture is mixed such that a slurry having a share of dry substance of at least 85% is produced. The liquid, the dry material, the mixture and/or the slurry is/are heated such that the slurry has a temperature of at least 70° C.
    Type: Grant
    Filed: September 13, 2011
    Date of Patent: December 23, 2014
    Assignee: CHOCOTECH GmbH
    Inventor: Sieghart Philipp
  • Patent number: 8906443
    Abstract: A frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides of fatty acids wherein no more than 55% (by weight of the fatty acids) of the fatty acids in the triglycerides are saturated, less than 8% (by weight of the triglycerides) of the triglycerides are long chain SSS triglycerides; characterized in that the ratio of the percentage of fat that is solid at 5° C. to the percentage of the fatty acids in the triglycerides that are saturated (by weight of the fatty acids) is greater than 1 and in that the fat component comprises at most 60% (by weight) cocoa butter or shea nut oil.
    Type: Grant
    Filed: December 19, 2005
    Date of Patent: December 9, 2014
    Assignee: Conopco, Inc.
    Inventors: Kevin Michael Dilley, Julia Helen Greenacre, Kevin Warren Smith, Jeffrey Underdown
  • Publication number: 20140356517
    Abstract: The invention provides a freeze-dried dulce de leche pieces. The invention further provides a snack food or confection including freeze dried fruit and dulce de leche wherein the dulce de leche is formed into pyramidal pieces, freeze dried to a final moisture content of about two to three percent or less, and admixed with grains, seeds, fiber or fruit powders.
    Type: Application
    Filed: May 2, 2014
    Publication date: December 4, 2014
    Inventors: Claudia URIBE, Steve V. Mendal, Ilanit Blumenfeld
  • Publication number: 20140348981
    Abstract: A food product comprising a neutralized yogurt whey.
    Type: Application
    Filed: December 23, 2013
    Publication date: November 27, 2014
    Applicant: General Mills, Inc.
    Inventors: Erika B. Smith, Wenyi Wang, Vikramaditya Ghosh
  • Publication number: 20140322405
    Abstract: A method by means of which both the sensory appeal and the dietary fiber content can be increased in a range of food products. By assuring that a suitable dietary fiber component is substantially completely converted to a fully-dispersed colloidal sol, such a material in this state can produce beneficial changes in the sensory and functional properties of certain foods to which it is added while being otherwise undetectable by the consumer. “Suitable” dietary fiber being on that is capable of becoming the dispersed phase in a colloidal sol, and that neither has nor reacts to produce any objectionable taste, aroma, color or mouth-feel in the food to which it is added.
    Type: Application
    Filed: April 25, 2014
    Publication date: October 30, 2014
    Inventor: Norman S. Singer, Jr.
  • Publication number: 20140322419
    Abstract: The present invention relates to a confectionery product containing 60 to 90% w/w polydextrose and at least two texturing agents, preferably gelatin and xanthan gum and/or locust bean gum. More preferably the gummy confectionery product comprises polydextrose, gelatin, xanthan gum, locust bean gum and stevia.
    Type: Application
    Filed: October 12, 2011
    Publication date: October 30, 2014
    Applicant: Cargill, Incorporated
    Inventors: Jan de Lobel, Koen Wijckmans
  • Publication number: 20140308403
    Abstract: The present invention provides a white chocolate-impregnated food that is a porous food into which a white chocolate that contains a plant powder is impregnated. A median diameter of the plant powder is 5 to 20 ?m. In the white chocolate-impregnated food, the white chocolate that contains the plant powder is impregnated into inside of the porous food.
    Type: Application
    Filed: December 26, 2012
    Publication date: October 16, 2014
    Applicant: MEIJI CO., LTD.
    Inventors: Aki Saijo, Terutaro Shimamura, Hiromitsu Iwanami
  • Publication number: 20140302220
    Abstract: The present invention relates to the use of cocoa particles as the emulsifier system for the stabilization of a water-in-oil or oil-in-water emulsion. In another aspect there is now provided a confectionery product comprising cocoa particles as the emulsifying agent that does not contain any synthetic or artificial emulsifiers, and to methods for producing such confectionery product.
    Type: Application
    Filed: November 7, 2012
    Publication date: October 9, 2014
    Inventors: Joselio Batista Vieira, Jwanro Husson, Bettina Wolf, Joanne Gould
  • 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
  • Publication number: 20140255559
    Abstract: A confection is provided having a single arcuate ridge extending substantially the entire length of the piece. Due to this unique feature, either alone or in combination with one or more other topographical features, the confection provides an enhanced sensory attribute as compared to a confection having the same composition and not having the arcuate ridge.
    Type: Application
    Filed: February 11, 2014
    Publication date: September 11, 2014
    Inventors: Leigh Storah, Gemma Cudjoe, Bruce Hannant, Timothy Harold Moore, Carsten Astheimer
  • 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
    Inventors: Shireen S. Baseeth, Bruce R. Sebree
  • Patent number: 8802178
    Abstract: A method of producing a heat resistant chocolate confectionery product is disclosed. The method provides for such products to be made without the addition of water and which can be made with traditional chocolate making ingredients to yield a dough. The dough retains its shape above the melting point of fats in the product, while the product still retains a flavor and mouthfeel comparable with chocolate made by traditional methods.
    Type: Grant
    Filed: March 16, 2012
    Date of Patent: August 12, 2014
    Assignee: The Hershey Company
    Inventors: Xiaoying Wang, Julie Hickey
  • Publication number: 20140220229
    Abstract: A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed outwardly over the boundary of the mould cavity in two or more different outward directions.
    Type: Application
    Filed: July 3, 2012
    Publication date: August 7, 2014
    Inventors: Thorsten Gustav, Paula Mora Castrillon
  • Publication number: 20140220176
    Abstract: The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead includes an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavour material.
    Type: Application
    Filed: April 7, 2014
    Publication date: August 7, 2014
    Applicant: FIRMENICH SA
    Inventor: Pierre-Etienne BOUQUERAND
  • Publication number: 20140220188
    Abstract: A chewy confectionery product comprised of pectin and having a low water content compared to that of traditional chewy confectionery products. The pectin of the present invention helps eliminate the need for traditional texturizing agents while maintaining the quality, texture and consistency of chewy confectionery products made with traditional texturizing agents. In fact, the chewy confectionery product of the current invention has a texture which consumers may find to be more desirable than that of traditional chewy confectionery products. The chewy product of the current invention also has reduced stickiness and cold-flow properties when compared to a traditional chewy confectionery product and also provides a cleaner-breaking bite.
    Type: Application
    Filed: January 14, 2014
    Publication date: August 7, 2014
    Applicant: WM. WRIGLEY JR. COMPANY
    Inventors: Paul SRNAK, Shefali DESHMUKH
  • Patent number: 8795759
    Abstract: A confectionery composition comprises cocoa-based material, fat, glucose and sucrose. The composition comprises glucose in an amount of between 10% and 85% by weight based on the weight of the composition, has a weight ratio of glucose to sucrose of at least 0.5, preferably between 1.2 and 3.5, and has a weight ratio of glucose to fat of at least 0.5, preferably between 0.9 and 4. The composition has a density of less than 0.2 g/cm3, preferably between 0.03 and 0.15 g/cm3.
    Type: Grant
    Filed: February 26, 2008
    Date of Patent: August 5, 2014
    Assignee: Barry Callebaut AG
    Inventor: Simone Patricia Cantz
  • 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: 20140213664
    Abstract: Bioadvantaged Sweeteners leverage chemical synergies of combining select ratios of certain formulations of lactose and glucose with, for example, purified phlorizin for unexpectedly better results than predicted by prior art as a whole. Glucometer data confirms employing such Bioadvantaged Sweetener with conventional and enhanced delivery systems facilitates stasis at points of peak blood sugar saturation for users.
    Type: Application
    Filed: January 29, 2014
    Publication date: July 31, 2014
    Inventor: Alexandra Damsker
  • 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
  • Patent number: 8778434
    Abstract: A method and system for preparing a granulated product, whereby one or more ingredients are first ground in a centrifugal grinding unit, and then granulated in a centrifugal granulating unit before being fed to a centrifugal mixing and flavoring unit; each of the centrifugal units having a tubular outer shell having an axis and defining a processing chamber; and a powered shaft housed in the shell, coaxially with the axis, and fitted with a row of appendixes projecting radially from, and connected integrally and interchangeably to, the shaft.
    Type: Grant
    Filed: March 30, 2011
    Date of Patent: July 15, 2014
    Assignee: Soremartec S.A.
    Inventor: Fabio Federici
  • Publication number: 20140193545
    Abstract: A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided.
    Type: Application
    Filed: January 8, 2014
    Publication date: July 10, 2014
    Inventors: Tiago Rodrigues, Justin Comes, Alex Suter, Lydia Gutierrez, Frank Firestone, Lauren Popescu, Hetvi Damodhar, Karl Ritter, Rob Nagle, Keith Dixon, Paul Capar, Paul Reeder