Abstract: Melt-resistant fudge articles including a liquid fat component, such as an oil in an amount sufficient to minimize external adhesiveness of the article, a matrix of sugar crystals including a plurality of pores sized and shaped sufficiently to retain the liquid fat component by capillary attraction and being present in an amount sufficient so that the sugar crystals are temporarily bound to each other at temperatures up to about 40° C., and an emulsifier component to facilitate formation of the liquid fat component into droplets of at least substantially uniform size, wherein the article is substantially free of added moisture and has a glossy appearance resembling that of chocolate and wherein the article substantially retains its shape and appearance at temperatures up to about 40° C. yet is flowable at more elevated temperatures to facilitate processing thereof.

Abstract: The invention includes an edible confectionery product that has at least two parts. The first part is a base unit formed of a first confectionery and having a top, a bottom, and between five to twelve sides when viewed from above. The second part is a center inclusion formed of a second confectionery. The center inclusion is partially embedded in the base unit and extends above the top of the base unit. The center inclusion is set in, as viewed from the top, from any side of the base unit. The first confectionery has a different composition and preferably has a different texture than the second confectionery. In one preferred embodiment, a plurality of base units are shearably joined.

Abstract: The present invention provides a novel confection, and more particularly a tasty soft candy, which is a soft candy in which gummi is dispersed through a candy base substance with a solid content consisting essentially of one or more saccharides, the moisture content of said base substance being 6 to 20 wt %, and said base substance containing 0.001 to 0.3 wt % crystalline cellulose, and further a soft candy, wherein the solid content of the candy base substance consists essentially of gelatin and one or more saccharides, and gummi with a moisture content of 10 to 20 wt % is dispersed through said base substance at a rate of 5 to 30 wt %.

Abstract: The invention provides a confectionery bar having a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The bar produced is very palatable and chewy and has good organoleptic properties. It may be coated (enrobed) or not as desired. The product of the invention provides a meal replacement for very low calorie diets, diet supplement or protein supplement, and may optionally have a carbohydrate material of low digestibility or indigestible nature.

Abstract: Methods and coating compositions are provided for producing an acid coated drinking straw or confectionery article. Acid coated drinking straws and acid coated confectionery articles are also provided. The method includes heating a food grade acid composition to a temperature sufficient for the acid composition to become fluid; applying the fluid acid to a surface of a drinking straw or confectionery substrate; and then cooling the acid coated drinking straw or acid coated confectionery substrate to a temperature sufficient to immobilize the acid composition on the surface. The food grade acid composition can comprise, for example, about 40 to 100 weight percent food grade acid (such as citric acid, phosphoric acid, malic acid, or a mixture thereof), 0 to about 5 weight percent surface tension reducing agent, 0 to about 30 weight percent plasticizer, 0 to about 20 weight percent bulk agent, and 0 to about 30 weight percent water.

Abstract: An aerated confection containing high levels of fruit solids and method for making the same is disclosed. The method allows the incorporation of fruit solids at a level of from 0.5 to 20.0% by weight on a dry weight basis making the aerated confection similar to that of most real fruits. The aerated confection preferably includes hexametaphosphate as a gel-stiffening agent.

Abstract: Chewy confectionery compositions made from fats, optional proteins, carbohydrates comprising reducing sugars and non-reducing sugars having a ratio of from about 1:0.2 to about 1:1, and one or more dietary fibers. The ingredients are present in the compositions in specific amounts and ratios so that the fiber can be easily incorporated into the confectionery compositions without adversely affecting the stability, feel, and taste of the compositions. Preferably, the composition is a “fiber chew” in the form of a palatable, good tasting, bite-sized confectionery containing the dietary fiber.

Abstract: Edible thin films and methods of making same are provided. The edible thin films provide a variety of different products that can vary in flavor, color, shape, and mouthfeel.

Abstract: A foamed chocolate which can be foamed without resort to any special apparatuses or emulsifiers, has a lightened chocolate texture and shows no oily feel. This foamed chocolate is produced by adding an oil mixture comprising an edible fat or oil with tri-saturated fatty acid glycerides containing behenic acid.

Abstract: A food product comprising a substantially solid mass based on chocolate or a chocolate-like product in contact with an aqueous phase in unfrozen state, with a local free moisture content ranging between 30% and 45%, preferably between 35% and 45%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass comprises in weight percentage: 43 to 68% of fat; <25% of defatted dry cocoa; <17% of skim milk powder; appropriate amounts of sugar >13%, the solid mass being such that for an aqueous phase having a local free moisture content ranging between 30% and 45%, preferably 35 and 45%, the quantity &tgr; is less than 3, where &tgr;=(−16.6×[water]+2.9)×F+(22.5×[water]−3.5)×(S+SMP)+(66.9×[water]−11.8)×C.

Abstract: The present invention pertains to a method for providing dental hygiene which method employs a low moisture chewing gum or confectionery product containing as active ingredients, a combination of sodium bicarbonate and casein phosphopeptide-amorphous calcium phosphate. The invention also concerns the chewing gums and confectionery products that can provide dental health benefits and methods for their preparation.

Abstract: Plasticized prolamine compositions and methods of preparing same are provided. The compositions can be used for making chewing gum bases, especially as biodegradable chewing gum bases. The inventive plasticizers are selected from a group of N-acyl derivatives of amino acids. The compositions are also useful for making other edible products as well as eco-friendly packaging films, coatings, adhesives, and encapsulation vehicles for medicament delivery and the like.

Abstract: Disclosed are stable portable oral care confectionery compositions which provide enhanced oral malodour benefits. Compositions of the present invention can optionally have one or more additional oral care benefits. The confectionery compositions comprise: (i) greater than about 10 ppm of a first metal cation selected from the metals of groups 5, 6, 7, 8, 9, 10, 11, 12, 14, 16 of the periodic table; (ii) greater than about 10 ppm of a second metal cation different from the first metal cation and selected from the metals of groups 5, 6, 7, 8, 9, 10, 11, 12, 14, 16 of the periodic table; (iii) less than about 10% water; and (iv) a confectionery carrier wherein the ratio of the first metal cation to the second metal cation is in the range of from about 50:1 to about 1:50.

Abstract: Disclosed are stable portable oral care confectionery compositions which provide enhanced oral malodour benefits combined with enhanced anti-calculus benefits, wherein the confectionery compositions comprise: (i) a polyphosphate material with an average anion chain length of greater than or equal to 3; (ii) greater than about 10 ppm of a metal cation selected from the metals of groups 5, 6, 7, 8, 9, 10, 11, 12, 14, 16 of the periodic table; (iii) less than about 10% water; and (iv) a suitable confectionery carrier material wherein the ratio of polyphosphate anion to metal cation is in the range of from about 10:1 to about 1:1.

Abstract: Disclosed are a crystalline trehalose dehydrate which has an elongated crystalline structure with a proportion of the length in the c axis to that in the b axis less than 2.0, its preparation and uses. The crystal has insubstantial hygroscopicity and solidification, and satisfactory stability, free-flowing ability, and handleability; it can be easily processed without fracture in the drying and sieving steps.

Abstract: Disclosed are stable, portable, oral care confectionery wherein the confectionery composition has a crunchy texture which acts to reinforce for the consumer the oral care benefit of the product. A crunchy, non-cariogenic oral care confectionery composition comprises: (i) from about 0.1% to about 50%, by weight of the composition, of an oral care active selected from the group consisting of anti-calculus agents; anti-plaque agents; desensitising agents; oral malodour control agents; H2 antagonists; and mixtures thereof; (ii) from about 0.1% to about 50%, by weight of the composition, of a solid particulate wherein the solid particulate has a particle size such that is passes through a 2000 &mgr;m mesh and is retained by a 100 &mgr;m mesh and has an aqueous solubility of at least 1 g per 100 ml at 25° C.

Abstract: A materials system or dielectric structure, for example a photonic crystal, of the invention includes a plurality of materials that are biocompatible. The materials have different indices of refraction for the wavelength of operation and are assembled into a dielectric structure having a photonic band gap in one or more directions. The assembly process yields a structure with a particular spatial arrangement of materials with different indices of refraction which is completely biocompatible and has the property of reflecting light at a particular predetermined range of frequencies, as well as other properties associated with photonic band gaps. These structures can exhibit photonic band gaps that can be engineered to be broad or narrow and be centered on different parts of the spectrum UV, visible IR or longer wavelengths. The materials used can have microwave transparency or be made to reflect microwaves.

Abstract: A novel, nutritious confectionery product with a taste, texture and color that is particularly appealing to children is disclosed. The food product includes non-cereal vegetable solids and solid fat characterized in that the non-cereal vegetable solids are present in the form of particles in an amount of at least about 15% by weight of the total weight of the confectionery product. These particles are surrounded by the fat. The non-cereal vegetable solids are added and mixed into a continuous phase of fat to provide a shaped fat-based product upon setting.

Abstract: Crumb products for preparing chocolate products are prepared by adding together, mixing and heating ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together, mixed and heated have a moisture content between 1.2% and 8%. The ingredients added together are mixed and heated so that the ingredients being mixed are heated-up to a temperature in a range of from 85° C. to 180° C. an so that upon being heated-up to a temperature in the range which is a temperature of at least 85° C. and up to 180° C., the ingredients being mixed are maintained at a temperature in a range of from 85° C. to the heated-up temperature for a period of from 2.5 minutes to 25 minutes to provide a heat-treated reaction product, and then the reaction product is dried at a temperature of from 60° C. to 80° C., which may be performed without vacuum conditions.

Abstract: Disclosed are stable portable oral care confectionery compositions, which provide enhanced anti-calculus effects, optionally combined with additional oral care benefits. The present invention also relates to use of such compositions to provide improved surface conditioning effects and reduced metal astringency. The confectionery compositions comprise: (i) greater than about 1% of a polyphosphate material having an average anion chain length of greater than or equal to 4; (ii) less than about 10% water; and (iii) a suitable confectionery carrier material comprising less than about 2% elastomer by weight of the composition.

Abstract: An oral care composition comprising: (i) an effective amount of a antibacterial seed or pulp extract from the Citrus plant family; the Vitis plant family; and mixtures thereof; (ii) an oral care active selected from the group consisting of anti-calculus agents; anti-plaque agents; fluoride ion source; desensitizing agents; oral malodor control agents; H2 antagonists; and mixtures thereof; and (iii) a pharmaceutically acceptable carrier.

Abstract: Disclosed are stable oral care compositions, preferably confectionery compositions, which provide enhanced oral malodour benefits combined with one or more additional oral care benefits, wherein the compositions comprise: (i) a polyphosphate material with an average anion chain length of 3 or greater; (ii) greater than about 10 ppm of a first metal cation selected from the metals of groups 5, 6, 7, 8, 9, 10, 11, 12, 14, 16 of the periodic table; (iii) greater than about 10 ppm of a second metal cation selected from the metals of groups 5, 6, 7, 8, 9, 10, 11, 12, 14, 16 of the periodic table; and (iv) a pharmaceutically acceptable carrier, wherein the molar ratio of polyphosphate anion to the total level of first and second metal cation combined is in the range of from about 10:1 to about 1:1 and wherein the molar ratio of the first metal cation to the second metal cation is in the range of from about 50:1 to about 1:50.

Abstract: A confectionery composition comprising: (i) an effective amount of a natural plant extract selected from tea, gold thread, honeysuckle, magnolia extracts and mixtures thereof; (ii) an oral care active selected from the group consisting of anti-calculus agents; anti-plaque agents; fluoride ion source; desensitising agents; oral malodour control agents; H2 antagonists; and mixtures thereof; (iii) less than about 10% water; and (iv) a suitable confectionery carrier material.

Abstract: A confectionery topping excellent in fat and oil resistance is provided which when poured or spread over chocolate, butter and like foodstuffs containing low-melting fats and oils, will not undergo discoloration or any change in quality for a long period of time. This topping comprises a confectionery topping material coated with a sucrose fatty acid ester having a monoester content, among fatty acid ester components thereof, of not more than 10% by weight (including 0% by weight) and having a melting point of not lower than 50° C. but not higher than 90° C. Usable as the confectionery topping material are sugars, powdered sugars resulting from pulverizing sugars, cocoa powders, and coloring materials.

Abstract: This invention pertains to a method for flavoring an ingestible composition with a flavoring agent in organoleptically purified form, unaccompanied by substances of natural origin present in mango. The flavoring agent may be used in a wide variety of ingestible vehicles such as chewing gum compositions, hard and soft confections, dairy products, beverage products including juice drinks and juice products, green vegetable and chicken products, and the like. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention further pertains to ethyl 3-mercaptobutyrate represented by the formula, CH3(SH)CHCH2COOCH2CH3, in purified form, unaccompanied by substances of natural origin present in mango.

Abstract: The present invention relates to extract and fraction of cacao bean and cacao bean husk, which inhibit the suppression of GJIC (gap junctional intercellular communication) and inhibit DNA synthesis of cancer cell, pathological phenomena occurring during promotion and progression stages of carcinogenesis.

Abstract: A composition for removing stains from dental surfaces comprising a stain removing effective amount of at least two active components selected from a peroxide compound, a polyphosphate, and an anionic surfactant, in combination with an orally acceptable carrier. The present invention is further directed to methods of making and using the same.

Abstract: A method for production of frozen desserts that comprises adding water-soluble hemicellulose during the frozen dessert production process. It is possible to provide the functions of overrun properties and shape retention which are desired properties of stabilizing agents for frozen desserts, without giving the frozen desserts a heavy taste texture, while also imparting a soft, smooth taste texture and a light, fragile taste texture for ice desserts.

Abstract: The invention involves a process and a device for manufacturing a raw liquid confection mixture, whereby sugar containing dry components and liquid components are supplied from out of a dosing device into a mixing device. The mixing device involves a shearing mixer in which the components are stirred intensively by a rotor so that they liquefy due to the frictional heat that results in the process. In the process, only a very small water content is necessary such that dissolving the sugar-containing dry components in water, followed by the subsequent drawing off of water, as was the customary practice until now, is rendered unnecessary.

Abstract: Chewy confectionery products, and processes for producing said products, are provided as delivery systems for minerals such as calcium. The carbohydrates of the fortified confectionery products include at least one reducing sugar and one non-reducing sugar in a weight ratio of about 1:0.2 to about 1:1 reducing sugar:non-reducing sugar. The chewy confectionery products offer a matrix for about 0.2 wt. % to 45 wt. % of a fortifying component while maintaining a smooth and soft texture.

Abstract: An edible confection which repeatedly rises and sinks, i.e., “swims,” in a transparent carbonated beverage due to changing buoyancy resulting from the formation of carbonation bubbles on the surface of the confection, and the escape of the bubbles to the atmosphere when the confection reaches the top of the beverage. An edible surfactant is included as a soluble coating on the confection to influence the confection-atmosphere surface tension, confection-beverage surface tension, and/or beverage-atmosphere surface tension such that the surface tension at the top of the beverage does not inhibit or prevent descension of the confection. Preferably, the surfactant is a powdered gelatin. The coating may also include ingredients which promote the solution of the gelatin. Alternatively, for confections having a liquid coating, the viscosity and thickness of the coating are engineered, and/or the underlying surface is roughened to minimize the sliding of carbonation bubbles when the surface is inclined.

Abstract: A polyhydric alcohol-free flavored filling for baked flour based products is disclosed. These fillings include an aqueous phase, a mixture of sugars dissolved in the aqueous phase wherein the mixture comprises fructose, glucose and sucrose in relative proportions which prevents crystallization and set water activity value from 0.38 to 0.47, and an amount of flavoring and acidifying component. The filling provides an extended shelf life and preserves the crispness of baked flour based products in which it is included during the extended shelf life.

Abstract: Disclosed is a method for producing patterned compound food products that realizes production, by simple control, of food products having a surface color pattern, enclosing a food material of a taste different from that of the food material forming the outer section, and having excellent appearance without seams on the surface. The method includes: (A) pouring predetermined amounts of at least two kinds of fluid food materials of different colors for forming the outer section into a cavity of a mold to obtain a preshaped product in a substantially fluid state held in the cavity shape; (B) inserting a nozzle into the preshaped product; (C) injecting a predetermined amount of fluid filling material for forming the inner section through the nozzle into the preshaped product; (D) drawing the nozzle out of the preshaped product; and (E) solidifying, after (D), at least the fluid food materials in the cavity.

Abstract: A cup shaped baked confectionary has light texture, uniform thickness and easy to release from the die. The cup shaped baked confectionary may be produced by mounting a dough of a cup shaped baked confectionary having desired contour shape on a top of a metallic three-dimensional baking die having desired shape of outer peripheral surface, in a condition extending horizontally with placing outer periphery thereof outside of the three dimensional baking die and heating the dough for softening the dough of the cup shaped baked confectionary to contact on the outer peripheral surface of the three-dimensional baking die and baking.

Abstract: The present invention provides a formulation for the delivery of bioactive constituents to biological surfaces, wherein said formulation comprises a suspensions or solution of at least one isolated and purified casein protein or salt thereof, in water, together with at least one bioactive constituent.

Abstract: An edible anhydrous chocolate-based fat system is provided, having a significant granulated sugar component. This provides an unusual mouth sense, and allows for significantly different organoleptic properties of the chocolate-based fat system—which otherwise emulates chocolate. The chocolate may be light or dark, or white chocolate. An additional sweet flavor may be added to the chocolate-based fat system, allowing for a faster release of the additional flavor, by infusing or saturating the granulated sugar component of the fat system with the additional flavor. Typically, the granulated sugar component is saturated with an essential oil of a chosen flavor. Apart from the granulated sugar component, the remaining ingredients of the chocolate-based fat system are conched in the usual manner in keeping with chocolate production techniques. A process for production of the edible anhydrous chocolate-based fat system is discussed, and typical machinery for carrying out that process is shown.

Abstract: A method for preparing an edible, crunchy material comprising a batter containing a small amount of protein, 8-45% moisture, 35-60% sugar and 12-63% of a nut material and wherein the batter is heated at a temperature of 100-180° C. for period of 30-42 seconds which serves as an envelope for another food material.

Abstract: Methods of molding edible laminated structures that have at least one first fluid material of a sticky or flowable mass interleaved between thin layers of a second fluid material is described wherein neither of the first fluid material nor the second fluid material is a hard candy mass.

Abstract: A composite comestible product, such as a product for freshening the breath, includes an assembly to be eaten as a whole. The assembly includes a first part with respective first taste-giving agents, which can be attacked once placed in the consumer's mouth, thereby releasing the first taste-giving agents and a second part, connected to the first part and including second taste-giving agents, the second part also being attackable when placed in the consumer's mouth, thereby releasing the second taste-giving agents. The first and the second parts define together a receiving chamber for containing a third part of the product which includes respective third taste-giving agents.

Abstract: A coated high-boiled confection and a method for making the coated high-boiled confection. The coated high-boiled confection includes a coating of a solid fat or fat derivative, having a melting point of from about 25° C. to 65° C., that is applied directly to the surface of the high-boiled confection. The coating is applied to the surface by melting the coating, applying the coating to the surface of the high-boiled confection, and cooling the high-boiled confection to solidify the coating on the high-boiled confection. The coating reduces the stickiness of the high-boiled confection.

Abstract: The invention relates to novel edible laminated structures that have at least one first fluid material interleaved between thin layers of a second fluid material wherein neither of the first fluid material nor the second fluid material is a hard candy mass.

Abstract: Expanded edible products having a porous, foamed, or cellular interior and self-sealing surface or skin are provided. The texture and structure of the expanded products are controlled by manipulating a pre-expanded food formulation comprising hydrocolloid and moisture.

Abstract: The invention provides for the manufacture of food products. In one preferred form, methods and apparatus are provided for cutting individual confectionery products from a slab or strip of product material into a product with a particular silhouette. In another form, the invention provides methods and apparatus for both cutting and forming individual confectionery products from strips or ropes. The process can be used for simply forming products from pre-cut segments or other blanks of confectionery material, including imparting a relatively precise texture, finish or detail to such products. The products may, but need not, be subsequently enrobed in chocolate or another coating. In still other embodiments, the confectionery material may comprise grains of a puffed cereal. In some instances, a matrix of plasticizable material holds the grains together and the confectionery material may also include, in addition to the puffed cereal, candied fruit bits, dry fruits, nuts, or the like.

Abstract: A method of making an alternative bottled water comprising as main ingredients, D-ribose, L-carnitine, Coenzyme Q10, Adenosine triphosphate, Taurine, Garcinia combgia, Chromium polynicotinate, or chromium picolate with or without L-Aspartic acid to provide cardiovascular fitness and overall physical energy. Said energy fitness water may also contain a non-nutritive or nutritive sweetener, aroma and coloring.

Abstract: Methods of preparing a gelled dried sweetened products comprise the steps in sequence of: providing a hot fluid gelable base blend at near finish % solids, and depositing the fluid gelable base blend into shaped cavities. The present methods can further comprise the steps of rapidly curing the base blend to form gelled shaped pieces; and, separating the gelled shaped pieces from the shaped cavities to form quantities of shaped pieces. Depositing a gelable base blend at near finish solids content is possible by completely hydrating any gel hydrocolloids prior to addition to other wet and dry ingredients.

Abstract: A festooned, edible laminated structures that have at least one first fluid material of a sticky or flowable mass is interleaved between thin layers of a second fluid material, wherein the first fluid material forms a pattern visible through the second fluid material, which has a visually translucent thickness. Methods of molding such products are also included.

Abstract: A hydrocolloid confectionery product that includes, as a gelling agent, comprising iota-carrageenan or a mixture of carrageenans containing more than 50% iota-carrageenan in an amount sufficient to provide characteristics and properties of the product that are essentially the same as in hydrocolloid confectionery products that include gelatin as a gelling agent. Also, a process for making the hydrocolloid confectionery.

Abstract: The present invention relates to extract and fraction of cacao bean and cacao bean husk, which inhibit the suppression of GJIC (gap junctional intercellular communication) and inhibit DNA synthesis of cancer cell, pathological phenomena occurring during promotion and progression stages of carcinogenesis.

Abstract: An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a dairy component with the boiling, aqueous sugar composition after it exits the first heat exchanger to form a dairy-based mass, and cooking the dairy-based mass to a desired final temperature in a second heat exchanger, without substantial separation or precipitation of the protein within the second heat exchanger. The first and second heat exchangers are preferably plate and frame heat exchangers. The solids content of the dairy-based mass is preferably increased prior to entering the second heat exchanger and again after leaving the second heat exchanger. The solids content of the cooked, dairy-based mass is increased to at least about 88% by weight, preferably at least about 90% by weight.

Abstract: An isolated DNA with a nucleotide sequence encoding a ripening form of a xylanase fungal origin having bread improving activity. Cells are transformed with this DNA and used to produce the ripening form of xylanase which itself is suitable for use in flour and dough.