Abstract: A machine for toasting a marshmallow loaded on a pick and concurrently melting at least a portion of a chocolate bar provided on a separate support. A housing has an internal heat source, a rotatable pick holder shaped to removably and securely receive a pick and support the marshmallow in proximity to the heat source, and a coupling to rotate a so engaged pick. The coupling can be a manual control gearingly coupled to the pick holder. A moveable cover can support the heat source and place it in proximity with a marshmallow-bearing portion of the pick when in a closed position yet move aside for loading and unloading ingredients. A method for making s'mores toasts marshmallows while actively melting chocolate and provides for selective rotation of the marshmallow within the housing during the toasting step by moving a control that is safely disposed exterior of the housing.

Abstract: A fruit flavored confection made of a fruit based anhydrous component, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the fruit based component and the acidic pH of the confection results in a vibrant fruit flavor profile.

Abstract: A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed.

Abstract: An impregnated food in which a solid edible material is impregnated with a liquid food having a viscosity of 10,000 to 100,000 mPa·s at 35° C. has a good taste of the liquid food, has nevertheless a not hard texture, and achieves a sense of unity between the solid edible material and the liquid food. The impregnated food can be produced by a process for producing an impregnated food, wherein in a hermetically closed system, the system is pressurized in a state where a solid edible material is made contact with a liquid food, and then, the pressure in the system is returned to the atmospheric pressure.

Abstract: A cotton candy machine includes a housing and a stick grabbing device mounted in the housing. A stick rotating device is mounted in the housing and aside corresponds to the stick grabbing device. A feeding device is mounted in the housing and a sugar floss maker is horizontally mounted in the housing under the stick rotating device. The stick grabbing device provides stick one by one and conveys the stick to the stick rotating device. The stick rotating temporarily holds the stick, rotates the stick and makes the stick longitudinally insert into the sugar floss maker for coiling the sugar floss from the sugar floss maker after the feeding device providing sugar material into the sugar floss maker.

Abstract: The present invention provides a water containing, heat processable firm RTE fudge dessert. The RTE fudge dessert of this invention is prepared from an emulsified blend of water, fat, milk, lecithin, and a water binder. Sweeteners and/or flavorings may be added to provide the desired level of sweetness or desired flavor profile. A smooth firm fudge candy textured dessert comprising about 20 to about 60 percent water, about 15 to about 45 percent fat, about 1 to about 15 percent non-fat dry milk (or equivalent milk protein), about 0.1 to about 3 percent lecithin, and about 0.1 to about 20 percent water binder is provided.

Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.

Abstract: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized form at ambient temperature. The inventive sweet does not contain any lactose crystals that can be perceived by the consumer. The milk protein content amounts to 5.5 to 20% by weight while the fat-free dry milk content ranges between 14 and 55% by weight and the degree of denaturation of the whey protein amounts to ?10%. The inventive sweet is characterized by the fact that the crystallized and non-crystallized edible fat agglomerates have a volume-related particle size D50,3 of 3.5 to 18 ?m.

Abstract: The present application 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: 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: The present invention provides improved confectionery compositions which have a substantial reduction in the unpleasant organoleptic sensations associated with the release of functional ingredients from the confection in the oral cavity. The confectionery composition comprises a confectionery base, a functional ingredient which is a botanical or a mineral or a mineral salt having an unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the composition of one or more fats, said amount being effective to suppress the unpleasant mouthfeel of the functional ingredient. For botanicals the confectionery composition is a hard boiled candy composition or a hard gum composition and the fat is one or more partially hydrogenated vegetable oils or saturated fats. For minerals or their salts the confection is a hard boiled candy composition and the fat is one or more partially hydrogenated vegetable oils.

Abstract: The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.

Abstract: An ice confection is provided comprising from 11 to 30% (by weight of the confection) of glucose syrup solids having a dextrose equivalent (DE) of less than 20, and from 3 to 16 wt % low molecular weight sweeteners. A process for producing the ice confection is also provided.

Abstract: The present invention provides for Dulce de Leche confection compositions and Dulce de Leche based flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile, lower sugar content, fiber component, and a 0% or greater supplement component that can add additional dietary benefits. Cholesterol reduction can be accomplished within certain embodiments of this invention. Specific ratios of ingredients within our compositions create a taste, texture, mouth feel, and rich and creamy true Dulce de Leche confection without the negative health ramifications of high milk fat content and sugar content characteristic of traditional Dulce de Leche products. Additionally, the method for preparing these Dulce de Leche confection products and flavored milk are covered.

Abstract: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C.

Abstract: The present invention provides various methods of improving homogeneity in confectionery mixing processes. In particular, the invention includes such steps as mixing a predetermined amount of confectionery base and/or chewing gum base and bulk sweeteners in a first direction for a first cycle period to provide a mixture; adding a predetermined amount of a flavoring component to the mixture; mixing the mixture in a second direction for a second cycle period; mixing the mixture in the first direction for a third cycle period.

Abstract: A method of producing a confectionary product includes providing a chewy material and a candy material. The candy material includes a sweetener and is at least in part amorphous. The water activity of the chewy material is greater than the water activity of the candy material. The chewy material and the candy material are disposed adjacent to each other. Nucleating sites are created in the candy material. Water is allowed to migrate from the chewy material to the candy material. The amorphous candy material is allowed to crystallize at least in part.

Abstract: A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.

Abstract: A multi-piece food product (10) comprising a plurality of strands (12A-12K) that are extruded and aggregated to form an aesthetically pleasing food product is provided. A formulation used to make each of the strands (12A-12K) includes a mixture comprising at least 20% sweetener, at least 15% starchy material, and at least 1% fruit by weight based a total dry weight of the mixture to yield a starch-based confectionary food product. One process for forming the multi-piece food product (10) includes extruding a food stream from a slurry, dividing the food stream into three separate food streams (24A, 24B), injecting color, flavor, and ascorbic acid into the food streams (24A, 24B), conveying the food streams (24A, 24B) into a former (26) and extruding the strands (12A-12K) therefrom, forming the strands (12A, 12B) into an aggregate food mass (31), cooling the food mass (31), and cutting the food mass (31) into individual portions.

Abstract: A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to about 20 w/w % milk solids not fat, about 0.05 to about 1.5 w/w % soluble dietary fibre and about 0.1 to about 5 w/w % of insoluble dietary fibre, about 0.1 to about 35 w/w % sweetener but no additional stabilisers or emulsifiers as herein defined. The soluble and insoluble dietary fibre may be derived from fruits or vegetables for example from one or more fruit purees, one or more vegetable purees or mixtures thereof.

Abstract: The present invention relates to a confectionery product comprising an extruded body portion, the body portion being formed from a material which is liquid during extrusion and which has a plurality of capillaries disposed therein, the capillaries having an average width or diameter of no more than 3 mm. The invention also relates to a process of manufacturing the same.

Abstract: The present invention relates to a confectionery product comprising an extruded body portion, the body portion having three or more capillaries disposed therein which extend substantially parallel to one another in two or more different planes, the capillaries being distributed in groups at one or more locations within the body portion and/or distributed around the periphery of the body portion. The invention also relates to a process of manufacturing the same.

Abstract: Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.

Abstract: Provided is a food material which contains, as its main ingredients, a wheat protein and at least one of a fusuma bran and a nuka bran, and which eliminates a poor texture peculiar to the fusuma bran, the nuka bran, and a mixture of the fusuma bran and the nuka bran. For this purpose, the food material contains a thickening stabilizer as well as a wheat protein and at least one of a roasted fusuma bran and a roasted nuka bran.

Abstract: The present invention discloses a new type of water-soluble polydextrose. This new type of polydextrose contains at least 75% by weight of saccharide molecules having a degree of polymerisation (DP) of 5 or more and characterised in that the non-digestible fiber content is at least 80% by weight. Further, the present invention relates to a process for preparing this new type of polydextrose and to the use of this polydextrose in products such as food products, pharmaceutical products and personal care products.

Abstract: A fat continuous confectionery composition comprises less than 2% by weight of a fermentable sugar, and a sweetening component in an amount of at least 25% by weight of the composition. The sweetening component comprises at least 50% by weight non-hydrogenated isomaltulose and may also comprise at least 5% by weight inulin, dextrin or a mixture of inulin and dextrin. The composition may comprise milk or whey protein in an amount of between 1 and 10% by weight of the composition.

Abstract: The present invention generally relates to compositions comprising the proteose peptone fraction (PPf). In particular, the present invention relates to a method for the production of an extract comprising a demineralised protein fraction depleted in ?-lactoglobulin and enriched in the PPf and to uses of these extracts, e.g. in a food product, a food supplement, a nutritional, a pharmaceutical and/or a cosmetic composition, for example as emulsifier or as foaming agent. The PPf fraction of the present invention may be obtained by adjustment of the pH of an aqueous native protein dispersion to about 5.6 to 8.4, or to about 3.5 to 5.0, heating the aqueous native protein dispersion to about 70-95° C. for about 10 seconds to 60 minutes, removing at least a part of the formed solid large molecular weight aggregates with a diameter of at least 100 nm from the aqueous protein dispersion after heating and collecting the remaining liquid fraction of the dispersion.

Abstract: Confectionery products, packages containing confectionery products and methods for marketing same are disclosed. The products permit the consumer to manipulate them into composite shapes having various flavor, color, and/or texture combinations. Additionally, packages containing a plurality of resiliently deformable candy pieces are disclosed. The packages provide indicia in the form of graphic and textural information regarding the contents and how to use the pieces to create composite shapes having various flavor, color and/or texture combinations.

Abstract: Addition of a large amount of a food additive such as an emulsifier to a food is undesirable, since it is feared that not only the flavor of the food is damaged but also the secure sense for the qualities of the product and consumers' buying intention are worsened thereby. It is intended to provide a process for conveniently producing a hydrated oily base food such as a chocolate drink powder while reducing the content of an emulsifier. Namely, an oily base food having a high hydration nature can be produced even by using a small amount of an emulsifier by densely mixing a small amount of a hydrophilic material, which contains a hydrophilic emulsifier as the essential component, with an oil-containing material, or shaping an oil-containing material into flakes or a powder as the final product by roll refining.

Abstract: Non-pigmented, water-based inks are disclosed which are compatible with industrial piezojet printheads and which can be used to form high resolution images on edible substrates, including sugar shell confectionery polished with a hydrophobic wax polish. The ink comprises a hydrolyzable polysaccharide adhesive agent, such as tapioca dextrin or gum arabic, which enhances the compatibility of the ink for hydrophobic surfaces.

Abstract: An apparatus for making candy floss comprising a rotatable bowl; a rotatable heating element located within the bowl; means for depositing a quantity of sugar into the bowl; and an actuating mechanism including means for gripping a stick. The actuating mechanism actuates a gripped stick in a first direction between an extended position, in which the stick is at least partially located within the bowl, and a retracted position in which the stick is withdrawn from the bowl. The actuating mechanism and/or the gripping means rotate the gripped stick about its longitudinal axis.

Abstract: A method for creating hexahedron or cubed nut cluster having a high level of nuts or seeds. The invention is an improved process for manipulating and shaping high content nut and seed food products. In one aspect, the invention manipulates processing conditions to provide a nut slab high nut content nut slab that is conducive to slicing and cutting. In one aspect, the invention manipulates unit operation conditions so as to provide a method of slicing a high content nut slab into longitudinal strips in a continuous operation that minimizes or eliminates jamming at the cutting and/or stabbing conveyors.

Abstract: The present invention relates to a starch composition comprises amylomaltase treated starch and non-crosslinked starch and to the use of a starch composition in food preparation whereby the starch composition comprises amylomaltase treated starch and non-crosslinked starch.

Abstract: Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and sweetened or sweetness enhanced food products comprising the novel sweetener/sweetness enhancer.

Abstract: A pulverulent crystalline maltitol composition, is characterized in that it has a laser volume mean diameter between 10 and 150 ?m; in that it has a maltitol content between 80 and 99.9% by weight; in that at least 50% by weight of its particles flow through a sieve having a cut-off threshold of 2000 ?m according to a test A1; in that at least 35% by weight of its particles flow through a sieve having a cut-off threshold of 2000 ?m according to a test A2; and in that it includes from 0.1 to 20% by weight of at least one water-insoluble anti-caking agent, the anti-caking agent having a hygroscopicity, determined according to the test B, between 2.5 and 25%. This composition is not subject to caking, and finds applications in the food and pharmaceutical fields.

Abstract: The confectionary product described herein has an enhanced solids and fiber content and the method described herein permits higher loading of fiber, sweetener and other solids in a soft chewy confectionary product. In another aspect, the product and method contemplate high loading fiber, solids and sweetener where the sweetener masks poor tasting active ingredients, such a vitamins and minerals.

Abstract: The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm2 or more as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, (c) having a viscosity of 100 mPa·s or less as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 25° C. for five minutes; and (d) the ratio (A/B) of the following gel strengths A and B being 2 or less: A: a gel strength (N/cm2) as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, and B: a gel strength (N/cm2) as measured after being dissolved in distilled water at 25° C.

Abstract: The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to a method of production thereof.

Abstract: Confectionery products comprising an isomalt component, a geraniol-containing aroma component and at least one product additive, and processes to obtain such products.

Abstract: A method of making a powdered whey protein, where the method includes heating a slurry comprising starting whey protein to a temperature of about 140° F. to about 300° F. The heating converts at least a portion of the starting whey protein to denatured whey protein. The method also includes subjecting the slurry to high shear conditions, and drying the slurry to leave the powdered whey protein. Also, a system for producing a powdered whey protein. The system includes a cooker to heat a slurry comprising starting whey protein, and a shear pump to subject the slurry to high shear conditions.

Abstract: A candy product of chocolate and of a syrup confectionery composition which are interspersed so that the syrup confectionery composition defines a plurality of veins dispersed in the product. Production of the product is effected by cold extrusion by applying pressure to a particulate mixture of the chocolate and syrup confectionery composition in an extruder, in that the mixture passed through the extruder and the extrudate from an extruder die are at a temperature so that the mixture and extrudate are in a non-pourable state, and the pressure is applied so that the chocolate and confectionery composition plastically deform so that the confectionery composition defines veins interspersed within the chocolate.

Abstract: Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pieces are formed by direct puffing or expansion into individual pieces rather than by grinding or size reducing larger cereal pieces. The puffed cereal particulates thus have a continuous unbroken skin or surface surrounding the particulates as a result of the direct expansion formation. The particulates have a size ranging from about 0.5 to 2 mm, a moisture content of less than 6%, and, a bulk density ranging from about 0.15 to 0.25 g/cc. The cooked cereal dough from which the particulates are fabricated comprises at least 45% rice flour. The products exhibit a crispy texture notwithstanding the softer texture of the major phase.

Abstract: The present invention discloses a sugar-free hard coating prepared from a liquid maltitol syrup comprising DP4+ fraction. In the chewing gum process, the liquid maltitol can be applied at high dry substance, i.e. higher than 65%. The obtained hard coating is crunchy, non-sticky and is not cracking during post-processing.

Abstract: The confectionary product described herein has an enhanced solids and fiber content and the method described herein permits higher loading of fiber, sweetener and other solids in a soft chewy confectionary product. In another aspect, the product and method contemplate high loading fiber, solids and sweetener where the sweetener masks poor tasting active ingredients, such a vitamins and minerals.

Abstract: A composite ice confectionery article is made by bringing ice confectionery into contact with a biscuit-like mass, wherein the biscuit-like mass is liquid and pumpable at a temperature of 10° C. and above and has a biscuit-like consistency on storage and consumption.

Abstract: The present invention provides a method for providing a coating comprising maltitol which can prevent the coating from being chipped without using reinforcement or binder at low cost and at short times. The present invention provides a method for providing a coating for a core material, which comprises: (i) a first coating step which comprises coating the core material with an aqueous solution comprising maltitol and a crystallization inhibitor which inhibits crystallization of maltitol in an amount more than 3% by weight and not more than 6% by weight based on the weight of total solid content of sugar alcohols including maltitol in the solution, (ii) a second coating step which comprises coating the core material which has been coated by the first coating step with a powder maltitol composition, and (iii) a drying step which comprises drying the thus coated core material.

Abstract: Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglucosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transformed to the fructose-terminated oligosaccharides by the addition of sucrose. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.

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 method for preparing a frozen dessert includes the following steps: (a) adding onto a frozen composition contained in a vessel at least one additional powdery composition and/or from 3 to 18 wt % relative to frozen composition weight, of at least one additional liquid composition, the additional compositions containing not only sugar optionally mixed with water but also providing at least one nutritional benefit, in order to obtain a frozen composition with added liquid and/or powder; (b) placing the vessel containing the frozen composition with added liquid and/or powder in a texturizing device with grinding elements and optionally aeration elements; and (c) texturing the frozen composition with added liquid and/or powder in the texturing device.

Abstract: Some embodiments provide a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill which may include a modified release component, wherein the gum region includes a polyol composition including at least one polyol and having a water solubility of less than 72% by weight at 25° C. The composition may also include a coating region which surrounds the gum region.