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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Carbohydrate Containing > Confection ConfectionConfection patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.07/26/07 - 20070172579 - Protein hydrolysates and method of making Methods of making protein hydrolysates are described. The methods may include the steps of providing a solution comprising protein, and adjusting a pH of the solution to about 10.4 or more to form a basic protein solution. Additional steps may include adding a protease enzyme to the basic protein solution ... 07/19/07 - 20070166449 - Methods and compositions for thickening, stabilizing and emulsifying foods Provided herein are novel food additive polysaccharides. The polysaccharides of the invention can be used, for example to emulsify a food or to suspend compounds in a food composition. Also provided are algae capable of incorporating compounds into polysaccharides to alter the rheological properties of the polysaccharides. Also provided are ... 05/24/07 - 20070116853 - Coated fat-based confectionery products This invention concerns a fat-based confectionery product which is coated with a film forming agent and characterised in that it is heat resistant and in that it retains its shape when submitted to heat. This invention also discloses the use of this coated fat-based confectionery in food product, as well ... 05/17/07 - 20070110887 - Confectionery with fast flavor release jacket coating A jacketed hard candy product comprises a core made of a boiled hard candy containing one or more flavoring and cooling agents, and an outer layer also made of a boiled hard candy and containing one or more flavoring and cooling agents. The outer layer is jacketed onto the core ... 05/17/07 - 20070110886 - System and method for designing and producing confectionary arrangement Confectionary image design system including a graphical user interface through which a user defines a pattern of confectionary pieces to be arranged on a substrate. A computer processor controls the graphical user interface through which the user defines the pattern, and provides instructions for arranging the confectionary pieces in the ... 05/03/07 - 20070098877 - Hard caramels with supported colors The invention relates to a hard caramel comprising a hard caramel base and at least one food color applied to the support, the supported food color being inhomogeneously distributed in the hard caramel base. ... 04/12/07 - 20070082119 - Cake mixture The present invention relates to a refrigerated fluid cake mixture that is suitable for making cakes of chocolate fondant type. The cake mixture according to the present invention is characterized by the use of fat in the form of discrete particles of fat that are solid at room temperature, distributed ... 03/15/07 - 20070059433 - Marbled surface chocolate product The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at ... 03/15/07 - 20070059432 - Production of crystalline short chain amylose A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, and treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments. At least about 38% by weight of the amylose fragments have ... 01/25/07 - 20070020379 - Milk-based chewy sweet and method for its production A description is provided of a milk-based chewy sweet comprising at least one gelatinising substance and milk, in particular comprising at least 1 to 10% gelatinising substance and at least 20 to 70% milk. It also comprises at least 20 to 80% sugar syrup and also at the most 15% ... 12/28/06 - 20060292290 - Confectionery composition and methods of using the same for decorating Improved confectionery compositions and methods of using those compositions are provided. Broadly, the compositions comprise a sweetening ingredient, a proteinaceous material, and a thickening agent and can further comprise various additives such as colorants, flavoring agents, and preservatives. The compositions can be provided in the form of a dry mix ... 12/28/06 - 20060292289 - Use of expanded constituents and manufacture of products therefrom A visually attractive, freshly prepared, fat based confectionery product formed of at least one elongated strand of extrudate of fat based confectionery material; the at least one strand being capable of being handled while exhibiting a temporary flexibility and the eat least one strand being formed to a surface area ... 12/21/06 - 20060286284 - Interconnected confectionery products and method of making and marketing same 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 ... 11/16/06 - 20060257551 - Sugar alcohol sanded confectionary and process for making same A confectionary comprising a solid shaped confectionary composition sanded with a sugar alcohol having a negative heat of solution and a method of mixing same. The method involves coating solid pieces of confectionary composition with a wetting syrup and sanding the wetted pieces with sugar alcohol crystals. The confectionary is ... 11/16/06 - 20060257550 - Sweetener composition Storing monatin or a salt thereof in the presence of a radical scavenger and/or in a UV light-shielding container is effective for preventing the decomposition of monatin or a salt thereof by exposure to ultraviolet light, particularly under acidic conditions. Sweetener compositions which contain monatin or a salt thereof and ... 11/16/06 - 20060257549 - Coated confectionary product 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 ... 10/26/06 - 20060240176 - Method for manufacturing confectionery, freeze drying method and freeze-dried confectionery A method for freeze drying confectionary is provided, whereby a confectionary is provided that can be stored for long periods of time without deformation. Further, a confectionery is provided using cream comprising 28 to 33 parts by weight of cream having a milk fat content of 42% to 48%, 28 ... 10/26/06 - 20060240175 - Composite candy and method for making the same A composite confectionary comprising a fat-based portion bonded to a cooked sugar-based portion. The portions are bonded by placing a contact surface of the cooked sugar-based portion in contact with a contact surface of the fat-based portion while the temperature of at least one of the fat-based portion contact surface ... 10/19/06 - 20060233940 - Confectionary product employing a syrupless coating of powderized edible polyols with negative heat of solution The present invention is directed to a confectionary item comprising: (a) a tackified matrix core upon which a matrix of non-homogenous powdered materials is formed by applying: (b) at least one deposit of binder that adheres to the gelatin flavored matrix core; (c) a powdered deposit of edible water soluble ... 10/19/06 - 20060233939 - Method of preparing moulded confectionery articles The present invention discloses a method of preparing moulded confectionery articles, comprising the steps of: (1) preparing a liquid candy composition which solidifies upon cooling, said liquid candy composition being at a first temperature; (2) preparing a liquid chocolate composition which solidifies upon cooling, said liquid chocolate composition being at ... 10/05/06 - 20060222754 - Product and method for enhancing the appeal, and dietary value of foodstuff A product and method by which a range of foodstuff products may be produced which are very pleasant in taste and texture, and therefore, pleasant to eat, and which contain a sufficiency of soluble dietary fiber to effectively supplement the typically low fiber dietary intake. By adding a low viscosity, ... 10/05/06 - 20060222753 - Substituted cacao products and methods The present invention relates generally to cocao products that are substantially free of cocoa powder, and particularly, but not by way of limitation, to cocao products in which all, or substantially all of the cocoa powder is replaced by finely ground coffee powder. An aspect of the present invention is ... 09/28/06 - 20060216402 - Starch This invention relates to a method of producing a starch with unique functionality in plants through mutagenesis, and/or using biotechnology, and/or breeding practices. Further the invention relates to the starch from maize plants and/or other plants which produce starch storing organs which contain low amylose starch which has an amylose ... 08/31/06 - 20060193967 - Marshmallow containing a soft textured chocolate center The present invention is a marshmallow containing a soft texture chocolate filling. When roasted the chocolate inside the marshmallow becomes slightly melted and is soft. When this invention is used in the making of smores, it allows for a more convenient, a smoother-textured, and a more enjoyable smore. ... 08/03/06 - 20060172059 - Method of inhibiting water content variation of composition and use thereof The present invention has objects for providing a method for inhibiting the moisture variation in compositions, a composition whose moisture variation is inhibited, and an agent for inhibiting the moisture variation in compositions. The objects are solved by providing a method for inhibiting the moisture variation in compositions comprising incorporating ... 07/13/06 - 20060153967 - Confectionery product Hard candy which includes at least one acidic component and which shows improved transparency is made by forming a liquid starting material comprising at least one sugar alcohol which is not a monosaccharide sugar alcohol, water, and the acidic component; heating under conditions at which the acidic component does not ... 07/13/06 - 20060153966 - Rapid development of heat resistance in chocolate and chocolate-like confectionery products The invention relates to a process for manufacturing heat-resistant chocolate or chocolate-like confectionery products wherein (I) chocolate mass or chocolate-like confectionery mass which has been mixed with a water-in-oil emulsion or (ii) chocolate mass or chocolate-like confectionery mass having an increased water content is moulded and then subjected to a ... 07/06/06 - 20060147610 - Confectionery product, process and assembly for producing said product A confectionery product which is shaped on all sides, can be produced by (i) preparing an aerated sugar mass, (ii) injecting the mass in a mould cavity defined by two separable mould surfaces having at a temperature below 0° C., and (iii) separating the mould surfaces and removing the product. ... 06/22/06 - 20060134312 - Wetting system A wetting agent which does not present an overall sweet taste, and processes for making and using it. The wetting agent comprises i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingredient and ii) at least 1 ... 06/22/06 - 20060134311 - Starch-based rubber-elastic confectionery Disclosed is a rubber-elastic confectionery based on a starch matrix, the rubber-elastic texture being due to a network of the starch matrix. The starch matrix can be adjusted for a wide range of textures that are commonly used in confectioneries and can especially be used to replace gelatin or in ... 04/27/06 - 20060088652 - Composition and coated bakery products A composition which is suitable as a replacement for chocolate comprises: at least one ingredient selected from the group consisting of cocoa-derived materials and sugars; and at least 25% by weight of a fat phase, said fat phase comprising at least 60% by weight of the fat phase of a ... 03/16/06 - 20060057276 - Chewing gum or soft caramel and the production method thereof The invention relates to chewing gum or soft caramel and the production method thereof. The inventive method consists in producing a continuous strand of a product comprising chewing gum or soft caramel, said strand being in the form of a channel. A sheet comprising a liquid product that gels in ... 02/23/06 - 20060040041 - Methods and apparatuses for producing alternatively shaped confectionary products Apparatuses and methods for improving the quality, diversity and productivity of confectionery product forming. The process includes using a set of rollers to define three-dimensional shapes in a sheet of confectionery product. The rollers each define a series of pockets that impart a force on the sheet and push the ... 02/16/06 - 20060035010 - Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1 The invention provides a confectionery bar comprising 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 organolepetic properties. It may be coated (enrobed) or not as desired. The ... 01/26/06 - 20060019022 - Surface-modified hard caramels with improved storage life The invention relates to hard caramels whose surface is modified by surface active agents and/or hydrophobic substances, characterized by improved storage life. In another aspect of the invention, the hard caramel contains an acid, optionally a buffered acid. ... 01/19/06 - 20060013941 - Frozen confection dispenser and associated methods A dispenser for a soft-serve food product includes a housing having a dispensing chute and a piston having a head positioned therewithin. A lateral wall, the piston head, and a front door define an enclosed hollow space. The head is slidable within the lateral wall for squeezing a deformable container ... 01/12/06 - 20060008576 - Food compositions and related methods An amorphous sugar-free sweetening composition acts as a sugar substitute in the production of a chocolate confection. Maltitol syrup may be employed in a chocolate confection mixture with a dry milk substitute composition to form a chocolate confection with improved taste and texture characteristics as compared to other sugar-free chocolate ... 11/24/05 - 20050260330 - Espresso-based, edible composition and method to form same Applicant's invention comprises an edible composition, comprising espresso and milk, where that composition has a room temperature viscosity of at least 50,000 centipoises. ... 11/24/05 - 20050260329 - Production of liquid center filled confections Liquid center filled confections, such as gummy or jelly candies or fruit snacks are continuously produced by co-deposition into a mold without candy tailing to obtain products with substantially uniform top and bottom walls and little, if any, shell breakage and liquid filling leakage or bleed-out problems. Excessive vertical decentering ... 11/24/05 - 20050260328 - Confectionery made from herbal mixtures Confectionery made from herbal mixtures, comprising an extract from a mixture of several herbs, or a mixture of a corresponding number of extracts of at least one herb, with additionally an extract of Stevia rebaudiana. The above presents considerable advantages, in particular: a desired flavour change, sweetening with a high ... 11/10/05 - 20050249868 - Protein enhanced low carbohydrate snack food Herein described is a high protein, low carbohydrate nougat having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute comprises between about 19% to about 46% of the nougat by weight, the protein material comprises between about 25% to about 38% of the nougat ... 10/13/05 - 20050226990 - Fortified confectionery products A confectionery chew for lowering serum cholesterol in an animal in need thereof including a carbohydrate, a seeding agent, which can be a fondant, a structuring agent, which can be a protein, a starch, a hydrocolloid, and mixtures thereof, and cholesterol lowering agent selected from a sterol, a sterol ester, ... 09/08/05 - 20050196517 - Edible product having discrete regions with different heats of solution An edible product, such as a hard candy or pressed tablet, is provided with two distinct and discrete regions having different heats of solution, so that a warming and cooling mouthfeel are produced simultaneously on the tongue or in the oral cavity when the product is consumed. ... 09/01/05 - 20050191407 - Aerated confection puzzle A food product for providing play value to consumers is provided. The food product comprises a plurality of individual, edible food pieces having various complementary shapes such that the food pieces can be arranged as a puzzle to form an increasingly complex and recognizable structure. Each of the plurality of ... 09/01/05 - 20050191406 - Coated confectionery product A coated confectionery product has a confectionery center; a first coating surrounding the center and comprising a fat; and a second coating surrounding the first coating and comprising a hard shell made from one or more sugars, polyols, high intensity sweeteners and mixtures thereof. The sugar may be selected from ... 08/18/05 - 20050181115 - Method and apparatus for continuously producing a confectionery mass A method and an apparatus serve to continuously produce a confectionery mass from an aqueous solution of ingredients. The aqueous solution is boiled and evaporated to produce a mass. The mass is subjected to negative pressure, and ingredients in the form of powder and/or crystals are sucked into the mass ... 06/02/05 - 20050118327 - Tropicalizing agent, and methods for making and using the same A tropicalizing agent including a liquid fat component and a plurality of gel beads that include a sugar or polyol in an amount of about 20 to 50 weight percent of the gel beads, an emulsifier component to facilitate uniform gel bead distribution, and the remainder being water present in ... ### FreshPatents.com Support |