公开(公告)号：US20070141217A1

公开(公告)日：2007-06-21

申请号：US11225736

申请日：2005-12-19

申请人： Shane Benedict ,  Scott Martling ,  Catalin Moraru

发明人： Shane Benedict ,  Scott Martling ,  Catalin Moraru

IPC分类号： A23L1/27

CPC分类号： A23G3/56 ,  A23L5/42 ,  A23L27/30 ,  A23L27/33 ,  A23L27/37 ,  A23P10/30 ,  A23V2002/00 ,  A23V2200/044 ,  A23V2250/264

摘要： Compositions including a high intensity sweetener and a coloring agent are provided. More particularly, compositions that provide sweetness and a burst of color when added to a foodstuff are provided. Also provided are methods of making such compositions and methods of sweetening and coloring a foodstuff using such compositions.

摘要翻译： 提供了包括高强度甜味剂和着色剂的组合物。 更具体地，提供了当添加到食品时提供甜味和突发性的组合物。 还提供了使用这种组合物制备这种组合物和使食物变甜和着色的方法。

公开(公告)号：US07022362B2

公开(公告)日：2006-04-04

申请号：US10342516

申请日：2003-01-15

申请人： Kevin Rabinovitch ,  Shane Benedict

发明人： Kevin Rabinovitch ,  Shane Benedict

IPC分类号： A23F5/00 ,  A23G1/00

CPC分类号： A23G3/54 ,  A23G3/0025 ,  A23G3/0065 ,  A23G3/007 ,  A23G3/2061 ,  B30B11/16

摘要： The present invention is directed to a process for making confectionery pieces, comprising the steps of (a) providing a solid or semi-solid edible slab having at least three layers to at least two forming elements having a nip defined by the forming elements; and (b) passing the edible slab through the nip, thereby forming a sheet of confectionery pieces or individual pieces, wherein the edible slab has a first outer layer, a second outer layer, and at least one inner layer between the first and second outer layers.

公开(公告)号：US20070026121A1

公开(公告)日：2007-02-01

申请号：US11391032

申请日：2006-03-28

申请人： Shane Benedict ,  Steven Catani

发明人： Shane Benedict ,  Steven Catani

IPC分类号： A23L1/236

CPC分类号： A23L27/37 ,  A23L27/30 ,  A23L27/34 ,  A23V2002/00 ,  A23V2250/6402 ,  A23V2250/264

摘要： A sweetening composition having a crystalline matrix that contains a first material that includes nutritive sweeteners, low calorie sweeteners, sugar polymers, sugar alcohols and combinations thereof and is in intimate contact with a second material that includes at least one high intensity sweetener. The sweetening composition having a size that allows a crystal to be selected by hand, with a low caloric content with about 1 gram of the sweetening composition providing at least 4 grams of sucrose equivalent sweetness.

摘要翻译： 一种甜味组合物，其具有含有包含营养甜味剂，低热量甜味剂，糖聚合物，糖醇及其组合的第一种材料的结晶基质，并且与包含至少一种高强度甜味剂的第二种材料紧密接触。 具有允许手工选择晶体的尺寸的甜味组合物具有低热量含量，约1克甜味组合物提供至少4克蔗糖当量的甜度。

公开(公告)号：US07232584B2

公开(公告)日：2007-06-19

申请号：US10342917

申请日：2003-01-15

申请人： Kevin Rabinovitch ,  Shane Benedict

发明人： Kevin Rabinovitch ,  Shane Benedict

IPC分类号： A23G3/54

CPC分类号： A23G7/0093 ,  A23G3/0095

摘要： The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0° C. to about 15° C.; applying chocolate onto the soft confectionery centers, wherein the chocolate is at a temperature of from about 36° C. to about 50° C.; and cooling the chocolate covered soft confectionery centers.

摘要翻译： 本发明涉及用巧克力涂覆软糖果中心的方法。 该方法包括以下步骤：将具有约0℃至约15℃的床温度的软糖食中心混合; 将巧克力施加到软糖糕点中心，其中巧克力的温度为约36℃至约50℃; 并冷却巧克力覆盖的软糖糕点。