Confection Patents (Class 426/660)
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Patent number: 5637344Abstract: The present invention relates to an amorphous crystalline chocolate flavored hard candy confection utilizing air-jet milled cocoa powder in which the particles thereof are less than about 15 microns in size and generally have rounded edges to achieve a desirable smooth texture and to the process of preparing the same.Type: GrantFiled: October 20, 1995Date of Patent: June 10, 1997Assignee: Hershey Foods CorporationInventors: John R. Carpenter, Ann L. Gutshall-Zakis, Ofomata E. Ejike, R. Mark Heim
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Patent number: 5633027Abstract: Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbed or adsorbed onto a non-fat solid substrate and incorporated into a saccharide based matrix and flash flow processed. The delivery systems may be added to chewing gum and confectionery products.Type: GrantFiled: June 7, 1995Date of Patent: May 27, 1997Assignee: Fuisz Technologies Ltd.Inventors: Subraman R. Cherukuri, Gerald E. Battist, Jose F. Zamudio-Tena
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Patent number: 5629042Abstract: A sugar-free boiled sweet containing at least one water-crystallizable polyol and having a high water-content and a glass transition temperature, measured for a specific water content, at least equal to 38.degree. C. The invention also relates to a process for the manufacture of this sugar-free hard boiled sweet.Type: GrantFiled: June 6, 1995Date of Patent: May 13, 1997Assignee: Roquette FreresInventors: Michel Serpelloni, Guillaume Ribadeau-Dumas
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Patent number: 5629040Abstract: A chocolate includes a glucide that comprises a hydrogenated isomaltulose and a sugar showing a hygroscopic property and an emulsifying agent that comprises a lecithin and any of lipophilic emulsifying agents except for the lecithin. The chocolate may further includes at least one selected from the group consisting of calcium salts, calcium containing materials, magnesium salts and magnesium containing materials.Type: GrantFiled: November 10, 1994Date of Patent: May 13, 1997Assignee: Lotte Co., Ltd.Inventors: Toshio Takemori, Toshinobu Tsurumi, Masanori Ito, Tatsuya Kamiwaki
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Patent number: 5626896Abstract: Liquid-centered jelly candy and method for manufacture are claimed. In this invention jelly candy is processed to about 25-30% moisture content and deposited in a starch mold to a level that half fills the mold. A small hard candy pellet is made from sugar, color, flavor, and acidulant. The hard candy pellet is centered on the jelly candy in each of the half full molds. A second deposit of warm jelly candy is filled over the pellets completing the candy pieces. The candy is cured at about 130.degree. F. to about 140.degree. F. for about 24-48 hours. During which time, moisture from the jelly candy migrates to and liquifies each candy pellet forming the liquid-centered jelly candy.The completed candy pieces are cured in the molds at about 130.degree. F. to about 140.degree. F. for about 24-48 hours. During the curing process, the moisture from the jelly migrates into and liquifies the sugar paste forming a liquid-centered jelly candy.Type: GrantFiled: December 9, 1994Date of Patent: May 6, 1997Assignee: A.E. Staley Manufacturing Co.Inventors: Carl O. Moore, James R. Dial
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Patent number: 5626900Abstract: Milk chocolate may be prepared from a chocolate crumb, or other milk and sugar precursor component, by which the required amount of dried milk solids are provided for subsequent processing, together with at least some sugar. Molasses or brown sugar is hydrated with milk, dried, and further processed by addition of the balance of sugar, fats, cocoa butter, and cocoa liquor if used; and the product is then set aside for subsequent pasting and conching operations which are typically used in the production of milk chocolate.Type: GrantFiled: February 16, 1996Date of Patent: May 6, 1997Inventor: Van Miller
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Patent number: 5620732Abstract: A method for making ice cream for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.Type: GrantFiled: June 7, 1995Date of Patent: April 15, 1997Assignee: The Pillsbury CompanyInventors: John F. Clemmings, Hans F. Zoerb, Diane R. Rosenwald, Victor T. Huang
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Patent number: 5616361Abstract: The present invention relates to a method for the production of a free flowing, compressible granulate which contains from 94% to 98% by weight of xylitol, another physiologically acceptable polyol such as mannitol, maltitol or isomalt and less than 1% by weight of water.Type: GrantFiled: March 15, 1996Date of Patent: April 1, 1997Assignee: Cultor Ltd.Inventors: Jouko Virtanen, Matti Makela
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Patent number: 5609906Abstract: An anti-blooming composition which comprises a fatty acid monoglyceride composed of a fatty acid having 16 carbon atoms (A) and a fatty acid monoglyceride composed of a fatty acid having 18 carbon atoms (B), a weight ratio of A/B being 30/70 or larger is disclosed. A laurin fat and laurin fat chocolate containing the above anti-blooming composition is also disclosed.Type: GrantFiled: March 9, 1995Date of Patent: March 11, 1997Assignee: Fuji Oil Company, LimitedInventors: Kosuke Hokuyo, Miho Hayashi, Shuichi Yamaguchi, Tsugio Izumi
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Patent number: 5607716Abstract: A low or no fat confection is prepared containing 80% soluble solids wherein at least 70% of the solids are carbohydrates. The mixture containing carbohydrate, a cationic reactive and thermosensitive hydrocolloid and an edible cation containing material is cooked or its solids concentration adjusted to 80% solids while hot. The molten mixture is then cooled to form a solid confection having a water activity being 0.30 to 0.65 Aw and a pH from 3.0 to 8.5.Type: GrantFiled: March 21, 1995Date of Patent: March 4, 1997Assignee: Hershey Foods CorporationInventors: Cheryl A. Doherty, Philip C. Ward
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Patent number: 5601866Abstract: The invention relates to a new boiled sweet characterized in that it has a high water content and in that it contains, on a dry matter basis, less than 35% of sucrose and more than 65% of a composition of carbohydrates other than sucrose, and in that it has a glass transition temperature, measured for a specific water content, at least equal to 38.degree. C. The invention also relates to a process for the manufacture of this boiled sweet.Type: GrantFiled: June 6, 1995Date of Patent: February 11, 1997Assignee: Roqueyye FreresInventors: Michel Serpelloni, Guillaume Ribadeau-Dumas
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Patent number: 5599574Abstract: The present invention relates to a process for reducing the in-mould time required for preparing chocolate confectionery products which contain low calorie cocoa butter substitutes. In the first step of the process of the present invention, an untempered chocolate confectionery composition is formed. The chocolate confectionery composition contains a reduced calorie fat which contains certain reduced calorie triglycerides. The untempered chocolate confectionery composition is heated to a temperature ranging from about 37.8.degree. C. (100.degree. F.) to about 65.5.degree. C. (150.degree. F.) to form a melt. Next, the melt is adjusted to a temperature ranging from about 29.4.degree. C. (85.degree. F.) to about 48.9.degree. C. (120.degree. F.). Bar moulds are then filled with the untempered chocolate confectionery composition and any air bubbles present in the chocolate confectionery composition are removed.Type: GrantFiled: September 26, 1994Date of Patent: February 4, 1997Assignee: The Procter & Gamble CompanyInventors: Gerald J. Guskey, James A. Hellyer
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Patent number: 5591474Abstract: Chocolate crumb is prepared, to be used later in the manufacture of milk chocolate. One feature of milk chocolate, and the chocolate crumb which is a major constituent thereof, is that the sugar is at least partially caramelized, and the caramelization contributes to the flavor of the milk chocolate. The present invention provides a process whereby only a portion of the sugar constituent of the chocolate crumb is first caramelized by being hydrated with a portion of the milk which is to be utilized in the process. That hydrated sugar with the milk is heated so as to caramelize the sugar and so as to substantially drive off the water constituent of that first portion of the milk. The temperature and the length of time for which the heating continues will govern the degree of caramelization. The then caramelized slurry batch is added to the remainder of the milk to be used, and dried so as to drive off the remaining water carried into the mix by the additional milk.Type: GrantFiled: December 29, 1995Date of Patent: January 7, 1997Inventor: Van Miller
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Patent number: 5591476Abstract: A process and a system for combining and physically working chocolate-making ingredients are provided. A variable frequency drive controls the motor of a conching device to increase the efficiency by which energy is imparted to chocolate ingredients during conching. This automatic variable speed approach permits the power to be maintained at a relatively constant and maximum rate, with the speed being determined by the consistency of the ingredients themselves. Feedback associated with the automatic speed variation can be used in order to reduce conching times and vary the quantity of certain ingredients and the timing of and location of their introduction. By the invention, it is possible to standardize the chocolate product during the conching operation and thereby avoid a post-conching standardization procedure with respect to characteristics such as viscosity and fat content.Type: GrantFiled: October 18, 1995Date of Patent: January 7, 1997Assignee: Mars, IncorporatedInventor: Roberto A. Capodieci
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Patent number: 5589216Abstract: The present invention relates to flavored confectionery compositions which comprise a flavor enhancing amount of a flavor component, from 25% to 45% of a fat component and from about 55 to about 75% other nonfat confectionery ingredients. The fat component of the flavored confectionery compositions of the present invention comprises at least about 70% of a reduced calorie fat, up to about 15% milkfat, up to about 20% cocoa butter and no more than about 4% diglycerides.The reduced calorie fat comprising the fat component of the chocolate confectionery compositions herein comprises mixtures of reduced calorie triglycerides which are enriched in long chain fatty acid 2-position isomers (MLM triglycerides). In particular, the reduced calorie fats utilized in the chocolate confectionery compositions herein comprise at least about 40% of the long chain fatty acid 2-position isomer.Type: GrantFiled: November 8, 1994Date of Patent: December 31, 1996Assignee: The Procter and Gamble CompanyInventors: Gerald J. Guskey, James A. Hellyer, Bernard W. Kluesener, Gordon K. Stipp
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Patent number: 5587198Abstract: The present invention is a new method of making a confectionery mass, such as a nougat, by hydrating sufficiently to form the mass without the need for cooking to drive off moisture. The present invention also includes a product prepared by positively hydrating a mixture of confectionery ingredients including a hydrobinding component and shearform product.Type: GrantFiled: May 31, 1995Date of Patent: December 24, 1996Assignee: Fuisz Technologies Ltd.Inventors: Subraman R. Cherukuri, Robert K. Yang, Cecil A. Bowles, Jose F. Zamudio-Tena, Santi R. Bhowmik
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Patent number: 5585135Abstract: The present invention is directed to chocolate confectionery containing roasted high oleic acid peanuts, in whole, or in part, and a process for making same.Type: GrantFiled: August 24, 1995Date of Patent: December 17, 1996Assignee: Hershey Foods CorporationInventors: Gordon Patterson, David A. Stuart, Paula Thomas, Douglas W. Lehrian
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Patent number: 5583215Abstract: The crystalline mixture solid containing maltitol of the present invention has a crushed and relatively tight crystal structure which can be observed at 1,000 magnifications by a scanning electron microscope, an apparent specific gravity in the range of 0.650-0.750, an oil absorptivity of the powdered crystalline mixture solid containing maltitol having a particle size from 50 mesh to 20 mesh in the range of 7.0%-17%, in other words, is relatively heavy in apparent specific gravity and low in oil absorptivity, and the crystalline mixture solid containing maltitol is prepared by continuously supplying an aqueous solution of maltitol to an extruder provided with elongated cooling and kneading zones, cooling and kneading it in the presence of seed crystals to form a maltitol magma, and continuously extruded from a nozzle.Type: GrantFiled: July 26, 1994Date of Patent: December 10, 1996Assignee: Towa Chemical Industry Co., Ltd.Inventors: Shigeru Kawashima, Mitsuo Magara, Yoshibumi Ishii, Kazuaki Kato
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Patent number: 5580601Abstract: The invention relates to a new grainy confectionery product obtained using an appropriate quantity of maltitol or xylitol relative to the total sweetening component. It also relates to a process for the manufacture of the said confectionery product.Type: GrantFiled: January 9, 1995Date of Patent: December 3, 1996Assignee: Roquette FreresInventors: Guillaume Ribadeau-Dumas, Michel Serpelloni
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Patent number: 5578336Abstract: A confection includes a soft candy center containing from 5% to 40% by weight water. A first coating is applied to the candy center. A second coating is applied over the first coating. The second coating contains a vitamin, enzyme, phytochemical, or alimentary vegetable composition. The first coating seals moisture in the soft candy center to retard the biodegradation of the vitamin, enzyme, phytochemical or alimentary vegetable composition in the second coating.Type: GrantFiled: June 7, 1995Date of Patent: November 26, 1996Inventor: Woodrow C. Monte
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Patent number: 5578339Abstract: A process for the preparation of a sweetener, in which sucrose is converted enzymatically into a saccharide mixture which is called "isomerized sucrose" and has a disaccharide content of more than 85% by weight, then non-isomerized remaining sucrose is removed from the latter by enzymatic and/or H.sup.+ ion-catalyzed cleavage, and this product is catalytically hydrogenated. Preferably either before or after the catalytic hydrogenation, the resulting mixture is subjected to a chromatographic separation. The sweeteners prepared by this process contain either a mixture of 10 to 50% by weight of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol; 2 to 20% by weight of 1-O-.alpha.-D-glucopyranosyl-D-sorbitol; and 30 to 70% by weight of 1-O-.alpha.-D-glucopyranosyl-D-mannitol or of 5 to 10% by weight of 6-O-.alpha.-D-glucopyranosyl-D-sorbitol; 30 to 40% by weight of 1-O-.alpha.-D-glucopyranosyl-D-sorbitol; and 45 to 60% by weight of 1-O-.alpha.-D-glucopyranosyl-D-mannitol.Type: GrantFiled: May 5, 1994Date of Patent: November 26, 1996Assignee: Sudzucker Aktiengesellschaft Mannheim/OchsenfurtInventors: Markwart Kunz, Hanspeter Degelmann, Wolfgang Wach, Mohammad Munir, Jorg Kowalczyk, Manfred Vogel
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Patent number: 5576048Abstract: A sol and foodstuff containing a substantially pure starch extracted from a starch bearing plant having a waxy, waxy, amylose extender genotype is disclosed. Maize is the preferred plant.Type: GrantFiled: June 7, 1995Date of Patent: November 19, 1996Assignee: American Maize-Products CompanyInventors: Richard Hauber, Robert Friedman, Frances Katz
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Patent number: 5576045Abstract: The invention concerns triglyceride compositions of the H.sub.2 M-type (H=saturated fatty acids C.sub.16 -C.sub.24 ; M=saturated fatty acids C.sub.10 -C.sub.14), wherein at least 30% H.sub.2 M is present, while the weight ratio of the two isomers HHM:HMH is more than 3.0. Application of these fats, e.g. as blends with fats high in SUS and/or fats high in (U.sub.2 S+U.sub.3) in chocolate compositions results in improved bloom behavior (S=saturated fatty acid C.sub.16 -C.sub.22 ; U- unsaturated fatty acid .gtoreq.C.sub.18).Type: GrantFiled: June 2, 1995Date of Patent: November 19, 1996Inventors: Frederick W. Cain, Adrian D. Hughes, John H. Pierce
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Patent number: 5573793Abstract: A food composition of the type containing a cookie or a chocolate shell and a filling based on a dairy product wherein the filling is fermented and contains live lactic acid bacteria, has a water activity (Aw) of between 0.75 and 0.81 and wherein the fat content of the filling is such that it makes it possible to obtain a water-in-oil type emulsion.Type: GrantFiled: February 23, 1995Date of Patent: November 12, 1996Assignee: Compagnie Gervais DanoneInventor: Michel Saintain
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Patent number: 5573794Abstract: A process for purifying glucose polymers which consists in treating a low-calorie soluble glucose polymer: polyglucose, polydextrose or pyrodextrin, with a glucose oxidase and an anion exchanger in hydroxyl form. It enables largely colourless products having little or no bitterness, high viscosities and little hygroscopicity to be obtained. The products obtained may be used as sugar substitutes or fat substitutes.Type: GrantFiled: November 21, 1994Date of Patent: November 12, 1996Assignee: Roquette FreresInventor: Pierrick Duflot
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Patent number: 5571553Abstract: Solid and liquid food products are disclosed containing partially hydrogenated structured lipids which are convenient and palatable and designed to provide a high caloric density. These products are a source of caloric energy for the military, athletes or other persons with high caloric needs.Type: GrantFiled: October 4, 1994Date of Patent: November 5, 1996Assignee: University of Medicine and Dentistry of New JerseyInventor: Thomas P. Stein
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Patent number: 5567467Abstract: A soft candy is disclosed, which comprises erythritol, a sugar or a sugar alcohol other than erythritol, a fat and an emulsifier. A process for producing a soft candy is also disclosed, which comprises concentrating a mixture of erythritol with a sugar or a sugar alcohol other than erythritol and water by heating, adding a fat, in which an emulsifier has been dispersed, thereto and homogeneously kneading the resulting mixture. The soft candy of the present invention comprising erythritol as the main sweetening component is not coarse but smooth in texture. In addition, it is low-caloric and low-corrosive compared with the existing ones containing sucrose.Type: GrantFiled: April 4, 1995Date of Patent: October 22, 1996Assignee: Nikken Chemicals Company, LimitedInventors: Tsutomu Kondou, Akifumi Yuki
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Patent number: 5565232Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.Type: GrantFiled: June 7, 1995Date of Patent: October 15, 1996Assignee: Nabisco, Inc.Inventors: Edward L. Wheeler, Ronald P. D'Amelia, Gilbert A. Leveilla, Michael S. Otterburn, Lawrence P. Klemann, John W. Finley, Allan D. Roden, Michael M. Chrysam, Turiddu A. Pelloso, Peter S. Given, Jr.
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Patent number: 5558895Abstract: A process and apparatus is provided for molding flowable materials. The mold may be provided with deformable or collapsible mold surfaces and a forming member which is positioned in the mold when producing a shell molded article is also deformable or collapsible. After the molded article is formed the forming member and/or the mold surfaces are deformed or collapsed to facilitate removal of the article from the mold and to avoid "backlocking" of the article in the mold.Type: GrantFiled: August 12, 1994Date of Patent: September 24, 1996Assignee: Gradual Pty Ltd.Inventor: Laurence A. Boyhan
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Patent number: 5554406Abstract: A congealed fruit confection with a high fruit intensity comprising a mixture of a fruit concentrate, natural sweeteners, a softening agent, a humectant, water and pectin of over 1.0% by weight of the mixture where the mixture is congealed in molding material to reduce the water of the mixture to provide a water activity of substantially less than about 0.40.Type: GrantFiled: March 28, 1994Date of Patent: September 10, 1996Assignee: The J. M. Smucker CompanyInventors: David J. Muenz, Harold J. Hochstetler
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Patent number: 5554410Abstract: The present invention pertains to a method for preparing a hard candy containing from about 1% to about 35% fruit juice, by weight, which comprises the steps of (a) providing a vacuum cooker having a cooker coil, an atmospheric chamber, and a vacuum chamber; (b) forming a sugar syrup having a moisture content from about 0.1% to about 5%, by weight; (c) heating the sugar syrup in the cooker coil to cook the syrup; (d) passing the cooked sugar syrup from the cooker coil to the atmospheric chamber; (e) admixing fruit juice with the cooked sugar syrup in the atmospheric chamber to form a fruit juice-sugar syrup mixture; (f) passing the fruit juice-sugar syrup mixture from the atmospheric chamber to the vacuum chamber to remove excess water; and (g) removing the fruit juice-sugar syrup mixture from the vacuum chamber and forming the fruit juice-sugar mixture into desired shapes of hard candy. This invention also pertains to hard candy containing fruit juice prepared by the inventive method.Type: GrantFiled: May 10, 1994Date of Patent: September 10, 1996Assignee: Warner-Lambert CompanyInventors: Anthony J. Bell, Daniel J. Streit
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Patent number: 5554408Abstract: Blends of triglyceride compositions A, and B and/or C, whereinA is a triglyceride composition of the (H.sub.2 M+M.sub.2 H)-type,H=saturated fatty acid.gtoreq.C.sub.16,M=saturated fatty acid C.sub.8 -C.sub.14, while preferably the ratio of components herein ranges from 1-20, ##EQU1## B=triglyceride composition relatively high in (U.sub.3 +U.sub.2 S) triglyceridesU=unsaturated fatty acid,S=saturated fatty acid andC=vegetable fat with an N.sub.20 (not stab.)>15, containing preferably high amounts of SUS triglycerides.are novel and display excellent anti-bloom behaviour at ambient temperatures.Type: GrantFiled: April 17, 1995Date of Patent: September 10, 1996Assignee: Loders Croklaan B.V.Inventors: Frederick W. Cain, Neil G. Hargreaves, Adrian D. Hughes
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Patent number: 5545410Abstract: A composition of carbohydrates having an edible coating is disclosed, whereby the coated carbohydrate, when orally ingested, causes a time delay release of the carbohydrate into the digestive system. The method of administering carbohydrates in this manner may be useful in the treatment of diseases such as diabetes and exercise programs calling for sustained effort.Type: GrantFiled: October 31, 1994Date of Patent: August 13, 1996Assignee: The Estee CorporationInventors: J. Gary Fox, Darlene Allen
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Patent number: 5536526Abstract: The present invention relates to a free flowing, compressible granulate which contains from 94% to 98% by weight of xylitol, another physiologically acceptable polyol such as mannitol, lactitol, maltitol or isomalt and less than 1% by weight of water.Type: GrantFiled: March 20, 1991Date of Patent: July 16, 1996Assignee: Cultor Ltd.Inventors: Jouko Virtanen, Matti Makela
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Patent number: 5536156Abstract: A composition of carbohydrates having an edible coating is disclosed, whereby the coated carbohydrate, when orally ingested, causes a time delay release of the carbohydrate into the digestive system. The method of administering carbohydrates in this manner may be useful in the treatment of diseases such as diabetes and exercise programs calling for sustained effort.Type: GrantFiled: October 17, 1994Date of Patent: July 16, 1996Assignee: The Estee CorporationInventors: J. Gary Fox, Darlene Allen
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Patent number: 5534283Abstract: Method of pouring a liquid mass of chocolate into an elongated mold by depositing greater quantities of the mass at both shorter end regions of the mold, and by depositing a lesser quantity of the mass at a longer central region of the mold.Type: GrantFiled: May 5, 1994Date of Patent: July 9, 1996Assignee: Carle & Montanari S.p.A.Inventor: Renzo Cerboni
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Patent number: 5532021Abstract: Chocolate having excellent hardness and melting properties in the mouth upon eating at a temperature range of freezing or refrigerating is disclosed. The chocolate is subjected to tempering treatment and has a softening point of 15.degree. to 30.degree. C. Its fat ingredient comprises 95 to 40% by weight of fats rich in 2-unsaturated-1,3-disaturated triglycerides (SUS) the main constituent fatty acids of which are palmitic acid (P) and stearic acid (St) with a P/St ratio of at least 1.0 and 5 to 40% by weigh of lauric fats, the relation of P/St ratio of SUS to the fat content in the chocolate being on or in the higher fat content region above line 1 as shown in FIG. 1.Type: GrantFiled: June 2, 1995Date of Patent: July 2, 1996Assignee: Fuji Oil Company, LimitedInventors: Haruyasu Kida, Masako Arai, Yoichi Tashiro, Hideki Baba
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Patent number: 5532022Abstract: The present invention is directed to an aqueous gel matrix which replaces triglyceride fat in chocolate and similar confection products. The product is prepared from a mixture including a gelling type maltodextrin, sugar, flavor particles and water. The confection product has a melting temperature of about 140.degree. F., has a firm chocolate-type consistency at temperatures below about 32.degree. F. and has a firmness ranging from that of chocolate sauce to that of butter or margarine at temperatures in the range of from about 32.degree. F. to about 140.degree. F. The melting properties of the low fat confection product of the invention make it particularly suitable for use in frozen dessert products.Type: GrantFiled: October 24, 1994Date of Patent: July 2, 1996Assignee: Kraft Foods, Inc.Inventors: Mark S. Miller, Kevin J. Surber
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Patent number: 5529803Abstract: A plastic fat which comprises not less than 50% by weight of LUS triglycerides, less than 10% by weight of triglycerides having the number of a total carbon atoms of constituent fatty acids (hereinafter abbreviated as TGC) of not more than 40 and less than 35% by weight of triglycerides having TGC of not less than 56 is disclosed. Chocolate comprising the above plastic fat as its fat ingredient is also disclosed.Type: GrantFiled: March 20, 1995Date of Patent: June 25, 1996Assignee: Fuji Oil Company, LimitedInventors: Kazuhisa Yamada, Tsugio Nishimoto
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Patent number: 5527556Abstract: Compositions having a creamy structure and containing a fructane or fructanes mixed with a liquid such as water, milk, egg white, egg yolk or sugar syrup; and the use of said compositions in foodstuffs such as ice cream, salad dressings, chocolate preparations, meat products, breads and pastries, fillings, sandwich spreads, jam, dairy products, sauces, etc. The foods containing these compositions are also described.Type: GrantFiled: June 6, 1994Date of Patent: June 18, 1996Assignee: Raffinerie Tirlemontoise S.A.Inventors: Anne Frippiat, George S. Smits
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Patent number: 5525364Abstract: A method and an apparatus for continuous tempering of in particular a chocolate mass which passes through a cooling zone (A) having a final crystal formation area (K) and a subsequent reheating zone (G). The cooling medium flow, which overflows the crystal formation area (K), is controlled in response to measured values of the temperature of the chocolate mass at the crystal formation area. This ensures that the heat energy transport from the chocolate mass is continuously adapted to the instantaneous requirement, irrespective of the inlet temperature of the mass and the flowing chocolate mass amount per unit of time. It is hereby surprisingly possible to make a tempered chocolate mass having a predetermined constant content of stable beta crystals.Type: GrantFiled: November 15, 1994Date of Patent: June 11, 1996Assignee: Aasted-Mikroverk ApSInventor: Henning Haslund
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Patent number: 5525368Abstract: A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the oligomer conforms to a rod-like configuration.Type: GrantFiled: June 6, 1994Date of Patent: June 11, 1996Assignee: Alko Group Ltd.Inventors: ChoKyun Rha, Timo Vaara, Maritta Timonen, Tarja Lahtinen, Marja Turunen, Martti Vaara, Lindsey Bagley, Sarah Bosdet, Michael Lindley
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Patent number: 5523105Abstract: To provide a composition containing a mint flavor with an improved taste, polygodial or a polygodial-containing plant extract is added thereto. Enhancement of the coolness, suppression of the bitter/offensive taste and an improvement of the long-lasting properties are imparted to the taste of the mint flavor, thus enabling the effective application of the mint flavor to foods, drinks, cosmetics, toothpastes, drugs, etc.Type: GrantFiled: November 15, 1994Date of Patent: June 4, 1996Assignees: Lotte Company Limited, Toyotama Perfumery Co., Ltd.Inventors: Hisashi Ishikawa, Yoshihisa Suzuki, Anri Sakai, Shigeki Ishizuka
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Patent number: 5523110Abstract: Chocolate-based confectionery products having improved heat-resistance are prepared by mixing a polyol gel in particulate form with a flowable chocolate or a flowable mixture of ingredients for preparing a chocolate or chocolate-type composition in an amount to obtain a product having, based upon the product weight, a polyol content of from 0.2% to 60% by weight.Type: GrantFiled: June 23, 1994Date of Patent: June 4, 1996Assignee: Nestec S.AInventors: Zenon I. Mandralis, Don P. Weitzenecker
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Patent number: 5520950Abstract: An edible composition, specifically to a nut spread which is equivalent in its sensory properties to the normal nut spread. The spread contains no sugar and considerably less fat and a method for obtaining the sugarless nut spread.Type: GrantFiled: November 14, 1994Date of Patent: May 28, 1996Assignee: Cerestar Holding B.V.Inventor: Kurt C. Rosenplenter
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Patent number: 5518754Abstract: Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters are provided which have texture and mouthfeel properties similar to conventional chocolate products. These chocolate products are prepared using a sucrose fatty acid polyester or a blend of sucrose fatty acid polyesters in place of the conventional cocoa butter constituent. The sucrose fatty acid polyesters used do not necessarily mimic the theological and thermal properties of cocoa butter. Rather, the desired texture and mouthfeel properties of the chocolate products of this invention are obtained by incorporating a hydrogenated or hardened oil (i.e., a hardstock triglyceride) and an emulsifier selected from the group consisting of lactylated glycerides, sorbitan esters, acetylated glycerides, polysorbate esters, and polyglycerol esters, along with the one or more sucrose fatty acid polyesters, into conventional chocolate formulations containing essentially no cocoa butter or substantially reduced levels of cocoa butter.Type: GrantFiled: August 19, 1994Date of Patent: May 21, 1996Assignee: Kraft Foods, Inc.Inventors: Mark S. Miller, Kevin J. Surber
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Patent number: 5514390Abstract: The present invention concerns a method and an apparatus (1) for continuous tempering of chocolate-like masses, said apparatus (1) comprising at least two cooling zones (Z1, Zk) and a subsequent reheating zone (Z2) for the mass. Each of the zones has its own separately controllable cooling medium circuit and heating medium circuit, respectively (10, 11 and 12, respectively) for controlling temperature and/or flow amount of the cooling medium and the heating medium. A first cooling zone (Z1) comprises initial and final cooling surfaces (A1' and A1"), between which the cooling surfaces (Ak) of a second cooling zone (Zk) are positioned, seen in the flow direction (M) of the mass. In operation, the cooling surfaces (Ak) of the second cooling zone (Zk) can constitute the crystallization zone. It is hereby possible to control the tempering process and in particular the heat energy transport in a defined zone, such as the crystallization zone, to obtain a predetermined number of stable .beta.-crystals in the mass.Type: GrantFiled: June 9, 1994Date of Patent: May 7, 1996Assignee: Aasted-Mikroverk ApSInventor: Lars Aasted
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Patent number: 5510123Abstract: Food sweetener compositions containing aspartame and sugar acids. Specifically, the sweetener compositions include a sugar acid, such as a polyuronic acid, in an amount sufficient to eradicate the undesired lingering aftertaste of aspartame without contributing to viscosity or pulp volume. The present invention also involves the novel use of such sweetener compositions in food products, such as carbonated beverages, so that they no longer exhibit the lingering aftertaste of aspartame.Type: GrantFiled: December 14, 1993Date of Patent: April 23, 1996Assignee: California Natural ProductsInventors: Cheryl R. Mitchell, Morris A. Mann
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Patent number: 5505982Abstract: A chocolate that contains a composite of surfactant/cellulose. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent or functional formulary aid in low-moisture or in fat phase compositions.Type: GrantFiled: January 27, 1995Date of Patent: April 9, 1996Assignee: FMC CorporationInventors: Gregory R. Krawczyk, Edward Selinger, Emanuel J. McGinley
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Patent number: 5505971Abstract: A process for the manufacture of an expanded hollow confectionery which allows charging of an fatty confectionery dough by an injection method. The expanded hollow confectionery is prepared by charging raw materials of grain flour, starch, seasoning and water into a steam-processing machine to prepare a steam-boiled dough, charging the steam-boiled dough into a mixer to stir the same for entrapping air therein, shaping the air-entrapped dough into a sheet, overlapping the dough sheet on another dough sheet, stamping the double-layered dough sheet to obtain flat dough pieces, drying the dough pieces, so that specific gravity of the pieces becomes 1.18-1.25, and then heating the dried pieces to cause expansion thereof.Type: GrantFiled: December 10, 1993Date of Patent: April 9, 1996Assignee: Meiji Seika Kaisha, Ltd.Inventors: Keizo Mochizuki, Shinichi Makishima, Yuji Shimamoto