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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Abstract: The present invention concerns a hard candy comprising a mixture of sugars composed of glucose and non-fructosylated ?-galacto-oligosaccharides in particular proportions. It also concerns a method of manufacturing said candies, as well as the utilization, for manufacturing a hard candy, of a composition that includes the aforementioned mixture.

Abstract: The invention relates to a chewing gum tablet (20) comprising at least two cohered chewing gum modules (21, 22, 23), said tableted chewing gum being formed by compression of chewing gum granules, at least one of said chewing gum modules comprising gum base granules, said gum base granules comprising an elastomer system, said chewing gum tablet comprising an elastomer system in an amount of at least 10% by weight of the tablet. According to the invention, a compressed chewing gum tablet has been obtained featuring extremely impressing abilities of incorporating well-defined amounts of chewing gum ingredients combined with acceptable rheological properties of the compete tablet.

Abstract: A method for maintaining, optimizing, strengthening or promoting cardiovascular health of an individual, wherein an amount of menaquinone has been added to a food product such that the level of menaquinone is 5 to 5000 ?g per 100 g of food product.

Abstract: The invention relates to a bloom retarding fat composition comprising a component A and a component B; said component A being present in an amount of 40-95% (w/w) of said bloom retarding fat composition, and said component B being present in an amount of 5-60% (w/w) of said bloom retarding fat composition; wherein said component A comprising a fat composition having a content of SatOSat TAGs of 60% (w/w) or higher; and wherein said component B comprising a fat composition having a content of saturated fatty acids of 30% (w/w) or less, and a total content of Sat2U TAGs of 18% (w/w) or less, and a content Sat3 TAGs of 8% (w/w) or less; with the proviso that if the content of SatSatU TAGs in component B is 1% (w/w) or more, then the molar ratio of SatSatU: SatUSat TAGs is 1 or higher; and wherein Sat is a CI 6-20 saturated fatty acid, and wherein O stands for oleic acids; U stands for unsaturated fatty acids, including oleic acid.

Abstract: Acidic oral compositions having calcium contents and effective pH-values in the area indicated by grey-tone in FIG. 2 are non-erosive in saliva and capable of stimulating saliva production, even in “dry mouth” patients. A new multi-step test method for determining erosive potential in saliva has been used for identifying the compositions.

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.

Abstract: A granulated sweetening composition, includes: a poorly soluble polyol with a water solubility of less than 60 g/100 g of solution at 20° C., a hydrogenated dextrin with a molecular weight between 3000 and 5000 daltons, maltitol. A process for preparing such a composition is also disclosed.

Abstract: The present invention relates to a process for producing a confectionery product comprising the step of admixing a structured liquid comprising a thermodynamically stable mixture of water, surfactant, co-surfactant and a non-aqueous component.

Abstract: The present disclosure relates to a honey product having a low water content. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverages) and in the manufacture of throat lozenges and/or confectionery.

Abstract: The present invention relates to confectionery compositions including cooked saccharide including isomalt, an elastomeric component, and multiple encapsulation component including at least sucralose.

Abstract: The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe.

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.

Abstract: A method is provided for mineralizing a dental surface or subsurface including contacting the dental surface with a protein disrupting agent and stabilized amorphous calcium phosphate (ACP) or amorphous calcium fluoride phosphate (ACFP).

Abstract: Cocoa nuggets and methods for their manufacture are disclosed. The nuggets are formed by providing a dough including, on a dry basis, at least 30% by weight cocoa powder, the dough having a moisture content of at least 10% to about 52% by weight. The dough is processed into nuggets having a moisture content of not greater than about 15% by weight. The nuggets can be crunchy or chewy and can be used as an ingredient such as an inclusion or a topping for food products in order to increase antioxidant levels and the method of creating the nuggets results in minimal loss of antioxidant capacity as a result of processing.

Abstract: The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity.

Abstract: An apparatus for depositing a confectionery mass comprising at least one discharge passageway extending to at least one elongate discharge outlet, wherein at least one discharge passageway diverges in a direction towards the discharge outlet, and a machine for producing a confectionery product having at least one such apparatus for depositing. In a method of producing a confectionery product, the confectionery mass is deposited as at least one strip having a width in the range of 5 to 500 mm and/or thickness in the range of 0.5 to 100 mm.

Abstract: A method of producing a confectionery product includes the steps of: a) depositing at least one confectionery mass by allowing it to flow into a mold, b) depositing at least one particulate material in and/or on the confectionery mass; and c) repeating at least step a) at least once.

Abstract: The present invention relates to bite-sized ices, composed of natural ingredients and specially formulated with various Superfoods and everyday health boosters, a method for processing, and apparatus for packaging the same. The present inventive composition preferably comes in multiple flavors; each flavor preferably comprising a unique ingredient profile. The ingredients are mixed using a thermal process involving a hot fill hold such that the composition and the packaging are sterilized at the same time. The packaging allows the composition to be sold shelf stable and to be a freeze and eat product, thereby providing convenience to the consumer.

Abstract: An oil and fat composition is provided having superior operability and processability, in terms of a liquefying phenomenon of sugar, tackiness and texture of fried doughnuts, filling condition and hardness of shortening, and solidifying time of coating chocolate, by the superior crystallization-promoting effect. A palm-based fractionated oil and fat has 70-90% by weight of the tripalmitin content to triglyceride and 1-8% by weight of the unsaturated fatty acid content to total fatty acid. The oil and fat comprises a hard part obtained by, for example, performing a crystallization operation of palm super stearin with iodine value 10-17 so that the slurry SFC is 20% or less, and fractionating the slurry so that the hard part yield is 26% by weight or less. The fractionation is preferably performed so that a numerical value of the hard part yield/the slurry SFC is 10 or less.

Abstract: A filled sugar candy made with a hard sugar candy outer shell encasing a liquid center filling is disclosed. The hard sugar candy outer shell consists essentially of sugar materials with a low moisture content, and with essentially no acid content. The center filling comprises at least about 63 dextrose equivalent (DE) corn syrup. The melted syrupy product is poured into molds and is allowed to cool, and the poured product becomes molded hard sugar candies. The candies can also be used to make brittle.

Abstract: A method and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.

Abstract: The present invention describes a carbohydrate composition having a greater impact on the insulinemic response than on the glycemic response comprising a soluble dietary fiber and a glucose syrup, process to prepare it and their use in food.

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.

Abstract: Disclosed are methods for producing esterified propoxylated glycerols and eutectic mixtures containing one or more esterified propoxylated glycerols and one or more digestible fats. Food products containing the eutectic mixtures are also disclosed.

Abstract: A composition is disclosed comprising at least one acid and at least one sugar for use as an additive for animal feed products. The composition may be used as an alternative to molasses and other sweeteners within the animal feed. The composition disclosed herein may be prepared from discarded and surplus food products. A process for preparing the disclosed composition is also provided.

Abstract: The purpose of the present invention is to provide baked fatty or oily confectionery being crispy to the core but giving no burning feel, and a method for producing the same. The baked confectionery can be produced by preparing a fatty or oily confectionery composition containing a glucide, said glucide being selected from among isomaltulose, mannitol and reduced palatinose, and then baking the composition.

Abstract: The present invention is referred to a method of production of plant powder for use in food and plant protection, preferentially obtained from plant crops of the Brassicaceae family (Crucifers). Also, the present invention is referred to a plant powder obtained by the procedure of the invention and the use of the plant-derived powder in food and plant protection as herbicide and insecticide. Moreover, this invention is referred to a foodstuff that incorporates the plant powder of the invention in edible forms either in solids, beverages, food supplements or additives, as well as a plant pest control product (herbicide and insecticide) that incorporates the plant powder of the invention.

Abstract: A taste and flavor profile modifying composition is described. The composition includes glucosylated steviol glycosides which can modify the intensity of a taste and/or a flavor in a food or beverage product.

Abstract: A low cariogenic, low-laxation hard candy product having acceptable clarity and cold flow stability, contains a bulking sweetener agent, comprising isomaltulose, trehalose, erythritol or combinations thereof and a doctoring agent, comprising inulin, indigestible dextrin, sucromalt, polydextrose, or combinations thereof; wherein the bulking sweetener agent to doctoring agent ratio is 70/30 to 40/60 dry solids wt. %.

Abstract: The present embodiments provide for edible confectionery compositions made of natural ingredients, comprising a confectionery main body that includes, within the main body, a confectionery functional ingredient vehicle. The functional ingredient vehicle can include, for example, vitamins, antioxidants and/or electrolytes. The vehicle also provides at least one sensory signal to the consumer, such as a snap, crunch or pop, characterized by a hard bite-through.

Abstract: The present invention includes a candy and a method for producing it which solves the following problems: crystallization control, continuous production for mass production when the candy includes crystallization of xylitol; prevention of deterioration of the perceived coolness of xylitol, and loss of moisture absorption stability. The includes xylitol and erythritol, wherein the candy is produced by a method including the steps of: heating and melting a compound containing xylitol and erythritol at a weight ratio ranging from 99:1 to 80:20; forming a preliminary product that keeps the melted sugar liquefied in a partly or fully crystallized xylitol fluid by maintaining a fluidity temperature which is below the melting point of xylitol forming the preliminary product into a desired shape; and cooling the formed product to room temperature.

Abstract: A chocolate composition wherein at least 30% by weight, e.g. 33 to 40% or more, of the sucrose content of regular chocolate is replaced by a combination of dietary fibres and wherein the fibre combination comprises, consists of or consists essentially of a dextrin, an inulin and an oligofructose.

Abstract: A method of preparing an orally ingestible hard boiled product, comprising: i) heating a sugar material to a first temperature sufficient to liquefy the sugar material; ii) cooling the liquefied sugar material to provide a cooled sugar material having a solid or semi-solid form; iii) heating the cooled sugar material to a second temperature, which is lower than the first temperature; iv) combining the sugar material with one or more temperature sensitive ingredients before, during, or after said heating step iii), but after said cooling step ii), such that an intimate mixture of the second liquefied sugar material and the one or more temperature sensitive ingredients is provided; and v) cooling the intimate mixture to form an orally ingestible product. Orally ingestible hard boiled products prepared according to this method are also provided.

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 domed shaped. The abrasive surface may be generally convex and be provided by 1) a formed, uneven surface, 2) by including abrasive particles in the composition making up the second surface, or 3) a combination of a formed, uneven surface and abrasive particles. The confectionery product is preferably a hard confectionery, such as a pressed tablet. Preferred pressed tablets are made from a compressible composition and have at least one abrasive surface suitable for cleaning the surface of a human tongue in an oral cavity.

Abstract: A method and apparatus is provided for adding a uniform amount of a confectionery flavor to an ice cream based confectionery treat. A flavor rod is either formed from compressed pieces of a confectionery flavor formed into a rod or from adhering a confectionery flavor to a rod shaped food item. The flavor rod is then placed into an ice cream receptacle such that the flavor rod is orthogonally aligned with a plane formed by a threshold of the receptacle. Ice cream is then dispensed around the flavor rod to form an ice cream based confectionery treat with a confectionery flavor disbursed through the interior of the ice cream. The flavor rod provides both a guide for forming the treat and support for the ice cream such that the ice cream is vertically straight and does not fall from the receptacle.

Abstract: It is an object of the invention is to provide a candy composition in which a sugar alcohol is used as a main raw material and which is comparable in intensity of sweetness and quality of sweetness to sugar as well as a candy manufactured using the same. The above object can be accomplished by providing a deliciously sweet candy composition which comprises sugar alcohol as a main raw material and comprises high sweetness intensity sweetener (E), flavoring components (A) maltol and (B) furaneol as essential components, each in an effective amount, and an effective amount of at least one component selected from among flavoring components (C) cyclotene and (D) menthyl acetate.

Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.

Abstract: A frozen confection comprising citrus fibre, characterised in that the citrus fibre has been treated with a glycosidase enzyme is provided. A process for the production of a frozen confection comprising the steps of: a) contacting citrus fibre with a glycosidase enzyme; b) combining the citrus fibre with the other ingredients of the frozen confection to form a mix; c) homogenising the mix at a pressure of from 50 to 500 bar; and d) freezing the mix to form the frozen confection, wherein step a) can take place before, during or after step b) is also provided.