公开(公告)号：US20050191390A1

公开(公告)日：2005-09-01

申请号：US10791475

申请日：2004-03-01

Applicant: John Krochta ,  Kirsten Dangaran ,  Shih-Yu Lin

Inventor： John Krochta ,  Kirsten Dangaran ,  Shih-Yu Lin

IPC: A23B4/00 ,  A23G1/30 ,  A23G1/54 ,  A23G3/34 ,  A23G3/54 ,  A23L1/00 ,  A23L1/36

CPC classification number: A23G3/54 ,  A23G1/305 ,  A23G1/54 ,  A23G3/343 ,  A23G2200/10 ,  A23L25/25 ,  A23P20/10 ,  A23P20/105 ,  A23P20/11

Abstract: The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, hard panned confections, soft panned confections, yogurt coated confections, starch molded confections, and compressed sugar tablets. The invention further provides methods for delaying the development of rancidity in nuts by coating the nut with a film-forming coating in a solution containing a surfactant in an amount larger than that which reduces the surface energy of the solution to its lowest level.

Abstract translation: 本发明提供了用于为其上需要光泽涂层的食品提供食用光泽涂层的组合物和方法。 本发明特别可用于提供甜食的光泽涂层，例如巧克力，硬质搅拌甜食，软质搅拌甜点，酸奶包衣糖果，淀粉模制甜点和压缩糖片。 本发明还提供了通过将含有表面活性剂的溶液中含有表面活性剂的溶液涂覆在含有表面活性剂的溶液中的成膜涂层的方法来延缓果仁中酸败的发展的方法，该表面活性剂的量大于将溶液表面能降至最低水平的表面活性剂。

公开(公告)号：US20050129806A1

公开(公告)日：2005-06-16

申请号：US11048879

申请日：2005-02-03

Applicant: Julius Zuehlke ,  Gordon McGrew ,  Robert Yatka ,  Isao Matsuda ,  Yasuo Katta

Inventor： Julius Zuehlke ,  Gordon McGrew ,  Robert Yatka ,  Isao Matsuda ,  Yasuo Katta

IPC: A23G3/00 ,  A23G3/34 ,  A23G3/38 ,  A23G3/42 ,  A23G3/54 ,  A23G4/00 ,  A23G4/10 ,  A23G4/20 ,  A23L1/00 ,  A61K9/28 ,  A61K47/36 ,  A23G3/30

CPC classification number: A23G3/42 ,  A23G3/343 ,  A23G3/38 ,  A23G3/54 ,  A23G4/10 ,  A23G4/20 ,  A23G2200/06

Abstract: An object of the present invention is to provide a coated product with increased stiffness to reduce the chipping after manufacturing and several days of storage, and before wrapping. A coated product such as confectioneries such as chewing gum, medicines and medicinal tablets wherein the product is coated with a coating composition comprising hydrogenated indigestible starch syrup as a binding agent.

Abstract translation: 本发明的一个目的是提供一种具有增加刚度的涂层产品，以减少在制造之后的碎屑和几天的储存以及包装之前。 包衣产品如糖果如口香糖，药物和药片，其中产品用包含氢化难消化淀粉糖浆作为粘合剂的涂料组合物涂覆。

公开(公告)号：US20050118311A1

公开(公告)日：2005-06-02

申请号：US10725216

申请日：2003-12-02

Applicant: Eric Best ,  David Oakenfull ,  Darryl Barwick ,  Lawrence Kibler ,  Christopher Budwig

Inventor： Eric Best ,  David Oakenfull ,  Darryl Barwick ,  Lawrence Kibler ,  Christopher Budwig

IPC: A23G1/00 ,  A23G1/30 ,  A23G3/34 ,  A23L1/00 ,  A23L1/0526 ,  A23L1/0532 ,  A23P1/08 ,  A23B4/00

CPC classification number: A23G1/305 ,  A23G3/34 ,  A23G3/343 ,  A23G9/322 ,  A23G2200/06 ,  A23G2200/08 ,  A23G2200/10 ,  A23G2220/20 ,  A23L29/238 ,  A23L29/256 ,  A23P20/10 ,  A23P20/105 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2250/506 ,  A23V2250/5428 ,  A23V2250/5118 ,  A23V2250/628 ,  A23V2200/22 ,  A23V2200/124

Abstract: A reduced-fat flavored coating including a sufficient amount of flavoring agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar crystals and sugar glass dispersed through the flavoring agent in an amount effective to provide the coating with sufficient structural integrity to prevent flowability at temperatures less than about 40° C., and a plurality of microspheres including a dry hydrocolloid component that are dispersed through the flavoring agent and sugar matrix to provide a slippery mouthfeel that mimics fat and begins to disperse when in contact with saliva so as to mimic the melting of cocoa butter during consumption of chocolate, wherein the flavored coating is at least substantially anhydrous and has less than about 10 weight percent fat, and wherein the fat present exists as dispersed micro-droplets. Methods of using same, e.g., to enrobe confectionery products or other food products, as well as the resultant food products, as also included.

Abstract translation: 包含足够量的调味剂（例如可可）的减脂调味涂层，以提供选择的风味，通过调味剂分散的糖晶体和糖玻璃基质，其量有效地为涂层提供足够的结构完整性 防止在低于约40℃的温度下的流动性，以及包括干水解胶体组分的多个微球，其通过调味剂和糖基质分散，以提供模拟脂肪并在与唾液接触时开始分散的滑滑口感 以模拟在消费巧克力期间融化可可脂，其中调味的包衣至少基本上是无水的且具有小于约10重量％的脂肪，并且其中所述脂肪存在以分散的微滴形式存在。 使用它们的方法，例如，也可以包括糖衣产品或其他食品，以及所得的食品。

公开(公告)号：US06884288B2

公开(公告)日：2005-04-26

申请号：US10706194

申请日：2003-11-12

Applicant: Charles W. Gayser, Jr. ,  Jean-Paul Goyette

Inventor： Charles W. Gayser, Jr. ,  Jean-Paul Goyette

IPC: A23G3/20 ,  A23L1/00 ,  A61K9/28 ,  A61K47/36 ,  A61K47/38 ,  C09D101/00 ,  A61K9/14 ,  A61K9/16 ,  A61K9/50 ,  C09D101/28 ,  C09D105/00

CPC classification number: A61K9/2866 ,  A23G3/343 ,  A23G3/54 ,  A23G2220/20 ,  A23P20/105 ,  A23V2002/00 ,  A61K9/282 ,  A61K9/2853 ,  A61K9/286 ,  A23V2200/22 ,  A23V2250/5022 ,  A23V2250/51086 ,  A23V2250/6406

Abstract: An edible dry-powder formulation of a film coating for pharmaceuticals and confectioneries using gum acacia as a low-cost film former is provided. A cellulosic polymer such as hydroxypropyl methylcellulose is used in addition to the gum acacia. A plasticizer such as propylene glycol is also added. The resulting formulation is a dry, free flowing powder that can be put into solution and applied to a tablet or other substrate without an extended waiting period. The resulting film coating is clear, shiny, durable and extremely economical. Because the formulation is a dry powder, it has along shelf life and low shipping costs.

Abstract translation: 提供了使用阿拉伯胶作为低成本成膜剂的用于药物和糖果的薄膜包衣的可食用干粉配方。 除了阿拉伯胶之外，还使用纤维素聚合物如羟丙基甲基纤维素。 还加入增塑剂如丙二醇。 所得制剂是干燥，自由流动的粉末，其可以放入溶液中并施加到片剂或其它基材上，而不延长等待期。 所得薄膜包衣透明，有光泽，耐用且极为经济。 因为制剂是干粉，它具有保质期和低运输成本。

公开(公告)号：US20050003055A1

公开(公告)日：2005-01-06

申请号：US10601064

申请日：2003-06-20

Applicant: Robert Baydo ,  Benedict Fabian ,  Zahra Fathollahi ,  Diane Graff ,  Constance Lee ,  Penny Martin

Inventor： Robert Baydo ,  Benedict Fabian ,  Zahra Fathollahi ,  Diane Graff ,  Constance Lee ,  Penny Martin

IPC: A21D13/00 ,  A23G3/34 ,  A23L1/00 ,  C09B67/44 ,  C09D11/00 ,  A23P1/00

CPC classification number: A23P20/20 ,  A21D13/47 ,  A23G3/0089 ,  A23G3/343 ,  A23G2200/00 ,  A23G2200/14 ,  A23G2210/00 ,  C09B67/0083 ,  C09D11/30

Abstract: Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. The food grade colored fluids may optionally include glycerine and water. In one embodiment, the food grade glycol makes up at least about 25 wt. % of the colored fluid and water makes up no more than about 35 wt. % of the colored fluid.

Abstract translation: 提供食品级有色液体，包括食品级染料和食品级二醇。 还提供了用于施加指向可食用基质表面的食品级有色液体的方法，以及将食用级着色液体施用于其表面的可食用基材。 食品级有色液体可以任选地包括甘油和水。 在一个实施方案中，食品级二醇占至少约25重量％ 有色液体和水的百分比不超过约35重量％。 ％的有色液体。

公开(公告)号：USD498341S1

公开(公告)日：2004-11-16

申请号：US29170527

申请日：2002-11-06

Applicant: Brad Baker

Designer： Brad Baker

IPC: A23G3/00 ,  A23G3/20 ,  A23G3/28 ,  A23G3/34 ,  A23G3/36 ,  A23G3/50 ,  A23G3/52 ,  A23G3/54 ,  A23G3/56

CPC classification number: A23G3/00 ,  A23G3/20 ,  A23G3/28 ,  A23G3/343 ,  A23G3/36 ,  A23G3/50 ,  A23G3/52 ,  A23G3/54 ,  A23G3/563 ,  A23G2220/00 ,  A23G2220/02 ,  A23G2220/20

Abstract: A confectionery set comprising a coatable utensil, a container, and a flowable confectionery that cooperatively provide play value.

公开(公告)号：US20040208982A1

公开(公告)日：2004-10-21

申请号：US10418897

申请日：2003-04-17

Inventor： Jeong-Min Yoon

IPC: A23G001/00

CPC classification number: A23G3/40 ,  A23G3/0063 ,  A23G3/0085 ,  A23G3/343 ,  A23G3/52 ,  A23G3/54 ,  A23G2220/02

Abstract: The present invention relates to a snack product coated with carbonated candy granules and the process for preparing the same. The snack product of the present invention is characterized by the use of chocolate syrup as a medium to adhere carbonate candy granules to a snack substrate. By evenly coating the chocolate syrup onto the snack substrate and then adhering carbonated candies thereon, the snack product keeps an excellent popping effect of carbonate candies for a long time.

Abstract translation: 本发明涉及一种涂有碳酸化糖果颗粒的小吃产品及其制备方法。 本发明的小吃产品的特征在于使用巧克力糖浆作为培养基将碳酸糖果颗粒粘附到快餐基料上。 通过将巧克力糖浆均匀地涂布在小吃基材上，然后在其上粘附碳酸的糖果，该零食产品长时间保持了极好的碳酸盐糖果的突出效果。

公开(公告)号：US20040166211A1

公开(公告)日：2004-08-26

申请号：US10778564

申请日：2004-02-13

Inventor： Pamela K. Gesford ,  Diane C. Kunkle

IPC: A23L001/00

CPC classification number: A23G3/343 ,  A23G3/0095 ,  A23G2200/00 ,  A23G2200/06 ,  A23G2210/00 ,  A23L27/79 ,  A23P20/105 ,  A23P20/11

Abstract: Foods and confections having a pearlescent outer coating and enhanced visual appeal are disclosed. In certain preferred aspects, the shellac-based coatings include from about 10 to about 73% by weight of an edible shellac-based vehicle, from about 5 to about 75% by weight of a denatured alcohol, from about 2 to about 30% by weight of a pearlescent pigment, from about 0.5 to about 10% by weight of a surfactant and from about 0.5 to about 6.0% by weight of a cellulosic polymer.

Abstract translation: 公开了具有珠光外涂层和增强的视觉吸引力的食品和糖果。 在某些优选方面，基于紫胶的涂料包括约10至约73重量％的可食用的基于虫胶的载体，约5至约75重量％的变性醇，约2至约30重量％ 珠光颜料的重量，约0.5至约10重量％的表面活性剂和约0.5至约6.0重量％的纤维素聚合物。

公开(公告)号：US20040156993A1

公开(公告)日：2004-08-12

申请号：US10475986

申请日：2003-10-27

Inventor： Megumi Satomi ,  Shinya Oda ,  Shiho Sogawa ,  Tsuyoshi Ito

IPC: B05D003/02

CPC classification number: A23G3/368 ,  A23G3/0089 ,  A23G3/343 ,  A23G3/42 ,  A23G2200/06 ,  A23V2002/00 ,  A61K9/2826 ,  A23V2200/22 ,  A23V2250/6418 ,  A23V2250/5118 ,  A23V2250/6416 ,  A23V2250/628 ,  A23V2250/6414 ,  A23V2250/636 ,  A23V2250/6412 ,  A23V2250/6422 ,  A23V2250/6402

Abstract: The present invention provides hard coating preparation having a hard coating layer, unbreakable, made from sugar/sugar alcohols and oxidized starch and/or acid treated starch, with low waste of coating liquid when forming the coating layer. The hard coating preparation has the hard coating layer containing any one of sugar/sugar alcohols selected from the group of maltitol, xylitol, erythritol, mannitol, lactitol, PALATINIT (registered trade mark), trehalose, sucrose, and oxidized starch and/or acid treated starch.

Abstract translation: 本发明提供具有硬糖包覆层的硬涂层制剂，其不易破碎，由糖/糖醇和氧化淀粉和/或酸处理的淀粉制成，当形成涂层时，其涂布液的浪费低。 硬涂层制剂具有含有选自麦芽糖醇，木糖醇，赤藓糖醇，甘露糖醇，乳糖醇，PALATINIT（注册商标），海藻糖，蔗糖和氧化淀粉和/或酸的糖/糖醇中的任何一种的硬涂层 处理淀粉。

公开(公告)号：US20040086615A1

公开(公告)日：2004-05-06

申请号：US10287459

申请日：2002-11-04

Applicant: Cargill, Inc. & Cerestar Holding BV

Inventor： Scott D. Johnson ,  Peter W.H.A. de Cock ,  Ravi Nana ,  Gerald R. Schwetlik ,  Hans Zoerb

IPC: A23L001/236

CPC classification number: A23G1/40 ,  A23G1/305 ,  A23G3/343 ,  A23G3/38 ,  A23G3/42 ,  A23G2200/06 ,  A23L27/33 ,  A23L27/34

Abstract: A confectionery composition that has a relatively low caloric content and includes erythritol and an fructo-oligosaccharide component is disclosed. The composition may also include isomalt, polydextrose and/or a high protein material. The composition generally contains very low levels of sugars, such as sucrose, and preferably is substantially free of sugars altogether. The composition typically includes a sufficient amount of fructo-oligosaccharide (nullFOSnull) and/or other components to substantially neutralize the cooling effect of erythritol present.

Abstract translation: 公开了具有相对低的热量含量并且包括赤藓糖醇和低聚果糖成分的糖食组合物。 组合物还可以包括异麦芽酮糖醇，聚葡萄糖和/或高蛋白质材料。 组合物通常含有非常低水平的糖，例如蔗糖，并且优选完全不含糖。 组合物通常包括足够量的低聚果糖（“FOS”）和/或其它组分，以基本上中和存在的赤藓糖醇的冷却效果。