公开(公告)号：US20050118311A1

公开(公告)日：2005-06-02

申请号：US10725216

申请日：2003-12-02

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

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

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

CPC分类号： 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

摘要： 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.

摘要翻译： 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：US06251448B1

公开(公告)日：2001-06-26

申请号：US09501531

申请日：2000-02-09

申请人： Stephen DeStephen ,  Christopher Budwig ,  Eric Best

发明人： Stephen DeStephen ,  Christopher Budwig ,  Eric Best

IPC分类号： A23G100

CPC分类号： A23G1/44 ,  A23G1/305 ,  A23G1/40 ,  A23G1/54 ,  A23G3/343 ,  A23G3/54 ,  A23G2200/06 ,  A23G2200/10 ,  A23G2200/14 ,  A23L29/238 ,  A23P20/105 ,  A23P20/11

摘要： The present invention relates to the production of chocolates and compound coatings having a unique texture and mouthfeel while being eaten. The chocolates and compound coatings include hydrocolloids.

摘要翻译： 本发明涉及在食用时具有独特质地和口感的巧克力和复合涂料的生产。 巧克力和复合涂料包括水胶体。

公开(公告)号：US20070048431A1

公开(公告)日：2007-03-01

申请号：US11216741

申请日：2005-08-31

申请人： Christopher Budwig ,  Darryl Barwick ,  Guillermo Napolitano ,  Thomas Kmietsch

发明人： Christopher Budwig ,  Darryl Barwick ,  Guillermo Napolitano ,  Thomas Kmietsch

IPC分类号： A23D7/00

CPC分类号： A23D7/0053 ,  A23D7/011 ,  A23G1/30 ,  A23G1/305 ,  A23G3/343 ,  A23G3/40 ,  A23L29/10

摘要： Emulsions for confectionery coating applications and methods regarding same are provided. In an embodiment, the emulsions comprise a water phase, a fat phase having at least one emulsifier and at least one tempering fat, and a seeding agent. The shelf-table emulsions do not need to be refined or conched and can be effectively utilized for confectionery molding, enrobing or panning applications.

摘要翻译： 提供了糖果涂料应用的乳液和相关的方法。 在一个实施方案中，乳液包含水相，具有至少一种乳化剂和至少一种回火脂肪的脂肪相和接种剂。 搁板式乳液不需要精制或精制，可以有效地用于糖果成型，包衣或平移应用。

公开(公告)号：US20070212476A1

公开(公告)日：2007-09-13

申请号：US11571648

申请日：2005-07-08

申请人： Stephen Destephen ,  Christopher Budwig ,  Xiaoping Fu ,  Marlo Pusateri

发明人： Stephen Destephen ,  Christopher Budwig ,  Xiaoping Fu ,  Marlo Pusateri

IPC分类号： A23G3/00

CPC分类号： A23C9/16 ,  A23C9/18 ,  A23G3/0017 ,  A23G3/0019 ,  A23G3/46 ,  A23G3/52 ,  A23L5/13 ,  A23L5/30 ,  A23L19/01 ,  A23L29/30 ,  A23P10/20 ,  A23P10/22 ,  A23P20/10 ,  A23P30/10 ,  A23V2002/00 ,  A23V2200/202 ,  A23V2250/5424 ,  A23V2250/628

摘要： A sintered powdered confection and methods for making the same are provided.

摘要翻译： 提供烧结粉末甜食及其制备方法。

公开(公告)号：US20070160722A1

公开(公告)日：2007-07-12

申请号：US10596157

申请日：2004-11-30

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

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

IPC分类号： A23L1/00

CPC分类号： 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

摘要： 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.

摘要翻译： 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。