Abstract: Cold desserts incorporating gelatin-based (gummy) components are provided in this paper. In particular, stick-mounted cold desserts, edible-cone cold desserts, and container-served desserts with gelatin-based components are described. The gelatin-based components of these desserts are made from gelatin-based candy material that is specially-formulated for consumption at cold temperatures. The gelatin-based components may be used with other components of a cold dessert such as with flavored water ice, ice cream, sherbet, sorbet, and the like as described throughout this paper.

Abstract: The invention relates to a composition for coating a frozen confection, the composition comprising 10 to 50 wt. % dry glucose syrup with a DE (Dextrose Equivalent) below 40, and a total amount of mono and di-saccharides below 10 wt. %, and a water activity below 1.0 and 35 to 70 wt. % fat. The invention also relates to a process for making the composition.

Abstract: A frozen food package and method of producing and using the same is disclosed. The food package includes a bag which is freezable, ovenable and microwaveable. A frozen food assembly within the bag includes food (uncooked, cooked, or partially cooked), preferably an entree. Typically, the food assembly includes a meat, a fruit or vegetable, and a flavoring liquid such as a broth or stock, and may include infused oil or a dairy product. The food is typically embedded in the frozen liquid to facilitate handling and shipping and to align the frozen food with a display window of the bag. Chemical preservatives are not necessary and sauces may be omitted although sauces are not burned in the cooking process. The method typically includes sealing the frozen food in the liquid-impermeable bag and cooking the food in the sealed bag. The resulting dish is a substantial improvement over the well-known precooked frozen meals.

Abstract: The invention encompasses methods of preparing a stratified frozen confection for hand consumption and the related confection. The methods include filling an aliquot container defining a three dimensional shape with at least one open end with an amount of a frozen material, reducing the temperature of the frozen material within the scoop to about ?12.2° C. (10° F.) or less; placing a first surface of the frozen material in contact with an interior surface of a first substrate, the first substrate having a length dimension an a width dimension; removing the frozen material from the aliquot container. The first surface of the frozen material is in contact with the interior surface of the first substrate and a second surface of the frozen material is positioned in a plane above the plane of the first substrate.

Abstract: A process for making a frozen confectionery product by providing a mold with closed and opened ends in a refrigerated environment, filling the mold with a liquid mix to form a shell, removing non-solidified liquid mix from the mold, pressure-filling the shell in the mold with a frozen confection, inserting a stick in the frozen confection, removing the product from the mold and packing the resulting product. In such process, inclusions may be homogeneously distributed in the liquid mix or in the frozen confection or can be accumulated on the top of the frozen confection after filling the mold. The resulting product, a molded ice confectionery stick bar, is also an embodiment of the invention.

Abstract: An apparatus for making frozen comestibles including a base having a plurality of apertures formed within said first site thereof, and a plurality of molds attached to or formed integrally with the base. Each of the molds includes a receiving surface and an opening aligned with a corresponding one of the apertures of the base. Each of the molds is moveable between a first position, in which a substantial portion of at least one mold is positioned within the interior portion of the base and said receiving surface forms a molding cavity that is adapted to receive a comestible to be frozen, and a second position, in which a substantial portion of the mold extends outwardly from the first side of the base and the receiving surface of the mold is exposed externally.

Abstract: The present invention relates to a frozen confectionery product comprising a core consisting of a frozen confection, wherein the core is coated with a frozen flexible edible gel layer, characterized in that the gel layer is provided with at least one cutting line extending spirally over the gel layer, said cutting line allowing to peel-off the gel-layer in a spiral. It furthermore relates to an apparatus for manufacturing same, and to a cutting device for use in that method.

Abstract: A frozen confectionery product is provided. The product comprises a core of a frozen confection, which is at least partially coated with a gel, characterized in that the core of frozen confection comprises an ice structuring protein.

Abstract: A candy holder for receiving and securing an elongated candy therein is provided. The candy holder includes a handle portion defining an elongated cavity with a central axis. The handle portion has a plurality of protrusions extending toward the central axis and circumferentially around an inner surface of the handle portion. A top portion of the candy holder has a lip defining an opening. The opening receives the elongated candy that is dimensioned to correspond to a size of the opening. The lip and protrusions apply friction to a surface of the elongated candy when the elongated candy is inserted therein.

Abstract: This invention relates to a coated frozen confection product comprising an aerated fat-continuous coating with an overrun of 20 to 200%, characterised in that the coating comprises from 0.05 to 5%, preferably from 1 to 5% by weight of at least one sucrose ester with an HLB value of between 1 and 9, wherein the coating has an average thickness of from 0.5 to 2.8 mm.

Abstract: The present invention concerns die formed lollipops filled with chocolate and method of manufacture thereof.

Abstract: A hard candy, namely lollipops, suckers or similar confectionary comestibles and a method of making and packaging the same by a depositing manufacturing process which produces a multi-colored and multi-flavored lollipop which colors and flavors extend entirely through the lollipop body and hard shell and are visible in the final packaging and particularly to a double depositing method incorporating a soft chewy center into a deposited lollipop body which soft center is entirely surrounded by and of a different consistency and viscosity from the hard outer candy shell.

Abstract: An architecture is presented that provides a decorative toothpick device designed primarily for use with chocolate-covered strawberries, cupcakes, cake pops, pastries, or other food articles. The decorative toothpick device comprises a toothpick comprising a first end and a second end, and a decorative molded topper secured to the first end of the toothpick. The second end of the toothpick is then inserted into a confection. The decorative toothpick device would then act as a decorative top piece, as well as a handle with which to eat the strawberry, the cupcake, the cake pop, or the cookie, etc. The decorative toothpick device can come in a ready-to-use package, or be prepared by hand by a user. Furthermore, the decorative molded toppers can be decorated in a variety of designs and themes, depending on the occasion. For example, any kind of additional additive can be used to decorate the decorative molded toppers.

Abstract: A four-layered lollipop is provided for with a first innermost layer of a taffy product on an elongate, essentially rectilinear lollipop stick having a wide surface areas and thin sides. A second layer of hard candy completely covers the first or innermost layer, and a candy third layer is embedded in and covers only individual portions of said second layer. A fourth layer of candy is comprised of sugar particles that covers the surface of the existing candy. The lollipop stick has a plurality of ridges on both faces on the top portion which provide an attachment mechanism for retaining the taffy innermost layer adheres and providing the taffy product with a better surface to adhere to on the lollipop stick.

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: A food snack for convenient consumption comprising: a substantially rectangular food composition, where said food composition includes at least shredded potatoes and Swiss cheese; a coating substance over the food composition, where the coating helps to maintain the shape and consistency of the food composition; and a stick protruding from the food composition, where the stick provides a mechanism to handle and manipulate the food composition during consumption. In one particular embodiment, the coating substance includes egg white. The stick may be made of a biodegradable product.

Abstract: A process for stamping a pattern onto a coated frozen confection comprising the steps of: a) at least partially covering the frozen confection with a layer of coating; and b) bringing a stamping surface into contact with the coated frozen confection; characterized in that in step (b) the coating is liquid.

Abstract: A kebab machine (10) is disclosed for inserting sticks (12) into various food components (14a-f), such as meat, vegetables and the like, automatically. The food components are held within carriers (16) while the individual sticks are conveyed by a stick conveyor (22). A jet of air from air jets (24) drive a pair of sticks into an insertion device (400) where smooth belts (402) drive by rotating rollers (452) drive the sticks through the carriers (16) and food components therein to form the kebab.

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 process for making a frozen confectionery product by providing a mold with closed and opened ends in a refrigerated environment, filling the mold with a liquid mix to form a shell, removing non-solidified liquid mix from the mold, pressure-filling the shell in the mold with a frozen confection, inserting a stick in the frozen confection, removing the product from the mold and packing the resulting product. In such process, inclusions may be homogeneously distributed in the liquid mix or in the frozen confection or can be accumulated on the top of the frozen confection after filling the mold. The resulting product, a molded ice confectionery stick bar, is also an embodiment of the invention.

Abstract: A product, method and kit for making ice cream treats which allows a user to pick their own flavor(s) of ice cream, add toppings to the inside or outside of the ice cream treat and choose different covers for the ice cream.

Abstract: A three-phase center-filled gum or bubble gum candy lollipop product. An extruded gum or bubble gum material has a semi-liquid center-fill material added to it in a batch forming mechanism simultaneously with the formation of an exterior candy shell. The three-phase rope of material is formed into lollipop candy members in a forming machine and lollipop sticks are inserted into them. The formed lollipop products are then cooled, tumbled and prepared for further processing.

Abstract: The invention relates to an apparatus and a method for producing ice confection, comprising a carousel arrangement which comprises a plurality of arms which are provided with a plurality of moulds having mould cavities for the moulding of ice confection, by which carousel arrangement are arranged process means for producing ice confection by advancing the arms between the process means for performing partial processes at a number of stations, moulds being placed with their openings oriented downwards at one or more of the stations.

Abstract: An article of manufacture useful for adding creamer base to hot beverages such as coffee or tea-based beverages comprises (a) a center core comprising a creamer base (for example, the creamer base preferably comprising a high-intensity sweetener and a humectant), and (b) an outer coating at least partially encapsulating the center core, the outer coating comprising chocolate. In a preferred embodiment the chocolate comprises not more than 10 percent by weight of cocoa butter and at least 20 percent by weight of vegetable oil, and with the chocolate coating preferably having a softening point of at least about 100° F. In a preferred embodiment, the article further comprises (c) an elongate stirring member having a distal end portion, with the distal end portion connected to the outer coating.

Abstract: A kit including a solid confection segmented into a plurality of member segments and a corresponding set of sticks is described herein. Each of the segments includes a blind hole for accepting an end of a stick. The kit can optionally further include an edible adhesive for bonding stick and confection segment, and a container for confining the kit components.

Abstract: Apparatus (1) and process for the manufacture of lollipops in which lollipops (3) are transferred from a substantially horizontal condition in a hopper (4), to a substantially vertical condition in a stick retainer (7) prior to placement in sugar confectionery. The apparatus comprises a hopper (4) for holding the sticks (3) with their longitudinal axes substantially horizontal, means (5) for ejecting a stick from the hopper in a substantially horizontal direction and feeder means (6) for feeding the ejected stick downwardly into a stick retainer (7) prior to placement in the sugar confectionery, the feeder means comprising a flexible tube (8) operable to conduct the stick from the hopper to the stick retainer whilst simultaneously changing the orientation at the stick to that of a downward direction.

Abstract: A pinwheel includes a first axis, which supports a hub. A plurality of protrusions is connected to the hub and radially extending from the hub. Candy items are attached to a plurality of the protrusions. The candy items may include a plurality of different flavors or colors to concurrently provide a user with a variety of flavors to taste.

Abstract: The invention relates to the automatic marketing of lollipops, by providing a lollipop stick made of a flexible material in combination with a compact lollipop container, wherein the stick is provided with a dividable end and a candy retention end, the major portion of the stick being dividable into two elongated halves by insertion into a compact lollipop container, a separation device causing separation of the elongated halves, may be provided at the bottom of the container and bending thereof at least 180 degrees during the insertion resulting from contact with inner walls of the container, a candy being firmly attached to the candy retention end, the stick being retained in the divided and bent configuration, the compact lollipop container being further provided with a reunification device, whereby on opening of the container and withdrawal there from of the candy the two elongated stick halves pass through the reunification device and are firmly rejoined thereby to form a substantially straight rigid sti

Abstract: An assembly and method for distributing lollipop sticks (9) from a common supply (5) to a plurality of stick holders (14), the assembly comprising an elongated conveyor chamber (3) for containing lollipop sticks as they are conveyed from the common supply to the stick holders, a plurality of stick holding channels, (14) spaced apart and leading from the base of the chamber, the conveyor chamber containing basal surfaces (11), (13) operative to move in each of two substantially opposite directions, and in use the base supporting a plurality of lollipop sticks, the basal surfaces comprising a first basal surface portion (11) and a second basal surface portion (13), the first basal surface portion (11) being obstructive to sticks in contact with the first basal surface portion as said first basal surface portion moves in a first direction away from the common supply (5), and the second basal surface portion (13) being relatively less obstructive to sticks in contact with said second basal surface portion (13) wh

Abstract: The invention relates to the automatic marketing of lollipops, by providing a lollipop stick made of a flexible material in combination with a compact lollipop container, wherein the stick is provided with a dividable end and a candy retention end, the major portion of the stick being dividable into two elongated halves by insertion into a compact lollipop container, a separation device, causing separation of said elongated halves, may be provided at the bottom of the container and bending thereof of at least 180 degrees during said insertion resulting from contact with inner walls of said container, a candy being firmly attached to the candy retention end, the stick being retained in said divided and bent configuration, the compact lollipop container being further provided with a reunification device, whereby on opening of the container and withdrawal there from of the candy said two elongated stick halves pass through the reunification device and are firmly rejoined thereby to form a substantially straight

Abstract: A process for the manufacture of an item of confectionery includes the steps of: boiling a glucose and sugar mixture to produce a boiled sugar mass; admixing at least one nonpareil to the boiled sugar mass; and forming the admixture into a predetermined desired shape. The invention extends to an item of confectionery.

Abstract: The invention relates to a method of molding a cheese or milk product, wherein the method comprises:

Abstract: An anatomically correct candy novelty made of an exterior layer of confectionery material that represents the skin and flesh of an anatomically correct human body part, and an interior layer of hard candy material that represents the skeleton of the same anatomically correct human body part. The exterior layer of confectionery material is made of a soft confectionery material, such as chocolate, a soft, gelatinous gum, taffy, marshmallow, etc. Instead of an anatomically correct human body part, the candy novelty may be formed as a caricature, such as a Frankenstein head, tiger head, etc. The candy novelty may be mounted on a stick.

Abstract: An anatomically correct candy novelty made of an exterior layer of confectionery material that represents the skin and flesh of an anatomically correct human body part, and an interior layer of hard candy material that represents the skeleton of the same anatomically correct human body part. The human body parts include, for example, a skull and face on a stick, a hand and a thumb on a stick. The exterior layers of confectionery material can also be made of chocolate, marshmallow, taffy, etc.

Abstract: A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the product before and during consumption, and a process for preparing it. The product is mounted on a stick to facilitate handling and eating.

Abstract: A three-phase center-filled gum or bubble gum candy lollipop product. An extruded gum or bubble gum material has a semi-liquid center-fill material added to it in a batch forming mechanism simultaneously with the formation of an exterior candy shell. The three-phase rope of material is formed into lollipop candy members in a forming machine and lollipop sticks are inserted into them. The formed lollipop products are then cooled, tumbled and prepared for further processing.

Abstract: A three-phase center-filled gum or bubble gum candy lollipop product. An extruded gum or bubble gum material has a semi-liquid center-fill material added to it in a batch forming mechanism simultaneously with the formation of an exterior candy shell. The three-phase rope of material is formed into lollipop candy members in a forming machine and lollipop sticks are inserted into them. The formed lollipop products are then cooled, tumbled and prepared for further processing.

Abstract: Liquid candy is molded into a body of hard candy HC with a tubular portion 24 of a holder 22, 24 anchored therein. The tubular portion 22 extends into close proximity to an outer surface of the hardened candy HC. A cup-shaped portion 22 of the holder is snapped onto a reservoir cap 70. The holder 22, 24 is snapped into a fully engaged position. When a consumer wishes to consume the candy product, the consumer pulls up on the holder 22, 24 to move it upwardly relative to the reservoir cap into a second engaged position. A break-away portion 74 of the cap 70 breaks away to open fluid communication between the reservoir 62 and a passageway 36 through the holder 22, 24.

Abstract: A supported comestible comprises a frozen comestible (84), or a non-frozen comestible (102), that is supported by an edible support (60, 62, 64, 68, 70, 72,74, 96, 98, 116). The edible support has sufficient surface area inside the comestible (84, 102) to support the comestible. The edible support has sufficient surface area outside the comestible to provide a utilitarian support for the comestible. Protective, edible mess guards (76, 78), for the hands and fingers, protective, edible drip guards (80), freestanding edible supports (98), edible moisture-proof barriers/coatings and sealants (86), edible supported working models, multi-ingredient supports, mini and large size confections, comestible kits, protective packaging (112), stick alignment device (80, 118), and an “all in one” mold and packaging apparatus for frozen confections (120) are also provided.

Abstract: A composite flexible frozen confection containing a distinct block(s) of a gel component, that is combined with one or more frozen dessert components, in such a manner that the composition may exhibit hand-held flexibility without significant separation of one or more of the components.

Abstract: The present invention is directed to a packaged frozen product, comprising (a) an edible frozen matrix, and (b) a fat based ganache coating comprising a compound coating, an edible oil, and water that is applied to at least one surface of the edible frozen matrix, wherein the fat based ganache coating has a penetration hardness at −5° C. of from about 4,400 to about 12,000 grams of force.

Abstract: An insert for fitting into a food cone to form a platform, intermediate the top and bottom of the cone, to support the edible contents of the food cone. An upwardly-extending projection may be provided to help support the edible contents and inhibit them falling over.

Abstract: A supported comestible comprises a frozen comestible (84), or a non-frozen comestible (102), that is supported by an edible support (60, 62, 64, 68, 70, 72,74, 96, 98, 116). The edible support has sufficient surface area inside the comestible (84, 102) to support the comestible. The edible support has sufficient surface area outside the comestible to provide a utilitarian support for the comestible. Protective, edible mess guards (76, 78), for the hands and fingers, protective, edible drip guards (80), freestanding edible supports (98), edible moisture-proof barriers/coatings and sealants (86), edible supported working models, multi-ingredient supports, mini and large size confections, comestible kits, protective packaging (112), stick alignment device (80, 118), and an “all in one” mold and packaging apparatus for frozen confections (120) are also provided.

Abstract: The present invention is directed to a three dimensional confectionery of frozen confectionery which can be easily handled and consumed, consists of a frozen confectionery body and a handling member for holding it. The handling member passes through the body and projects from the ends of the body, so that the confectionery can be consumed while being held by the two ends with both hands. The invention is also directed to a process for making and a mold and production line apparatus for making the confectionery.

Abstract: A three-phase center-filled candy product. A candy material for the outer layer or shell is extruded from a first extruder and a second material which could be a chewy material, such as gum or bubble gum, is extruded as an inner layer from a second extruder. A semi-liquid center-fill material is inserted into the inner layer. The three-phase rope of material is formed into individual pieces or tablets of candy in a forming machine. Sticks can be added to form lollipops in one embodiment. The formed products are then cooled, tumbled and prepared for further processing.

Abstract: A supported comestible comprises a frozen comestible (84), or a non-frozen comestible (102), that is supported by an edible support (60, 62, 64, 68, 70, 72, 74, 96, 98, 116). The edible support has sufficient surface area inside the comestible (84, 102) to support the comestible. The edible support has sufficient surface area outside the comestible to provide a utilitarian support for the comestible. Protective, edible mess guards (76, 78), for the hands and fingers, protective, edible drip guards (80), freestanding edible supports (98), edible moisture-proof barriers/coatings and sealants (86), edible supported working models, multi-ingredient supports, mini and large size confections, comestible kits, protective packaging (112), stick alignment device (80, 118), and an “all in one” mold and packaging apparatus for frozen confections (120) are also provided.

Abstract: A frozen dessert product that includes as gel providing ingredients an anionic gelling hydrocolloid and a gelation controller or inhibitor, the ingredients providing or forming a gel having a hardness of between about 25 and 150 g and an adhesiveness of less than 5 g.s. Also, composite frozen confections containing such a gel and methods for making the gel and products containing the gel.

Abstract: A composite food composition, in particular a frozen water ice confection in which two or more component phases are present in an intermingled manner that is neither consisting of distinct component blocks of phases, nor present as a fine mixture(s) of phases, and in which at least one of the component phases comprise a polyanionic gel.

Abstract: An edible novelty including an edible core mounted on a stick at one end of the core. The core having another end opposite the one end and the core having an edible coverture layer. A layer of an edible viscous material covering the coverture layer of the core from the other end of the core to, at the most, adjacent the one end of the core. The material being viscous at ambient temperature and remaining substantially unfrozen at a temperature which maintains the core frozen and also at a temperature at which the novelty is eaten. The coverture layer providing an adhesive surface for the edible viscous material. An outer layer over the edible viscous material and at least substantially all of the coverture layer. The outer layer being anchored with respect to the coverture layer.

Abstract: A supported comestible comprises a frozen comestible (84), or a non-frozen comestible (102), that is supported by an edible support (60, 62, 64, 68, 70, 72, 74, 96, 98, 116). The edible support has sufficient surface area inside the comestible (84, 102) to support the comestible. The edible support has sufficient surface area outside the comestible to provide a utilitarian support for the comestible. Protective, edible mess guards (76, 78), for the hands and fingers, protective, edible drip guards (80), freestanding edible supports (98), edible moisture-proof barriers/coatings and sealants (86), edible supported working models, multi-ingredient supports, mini and large size confections, comestible kits, protective packaging (112), stick alignment device (80, 118), and an “all in one” mold and packaging apparatus for frozen confections (120) are also provided.