摘要:
The present invention relates to a process for preparing a comestible product comprising xylitol said method comprising: (a) subjecting a composition comprising xylitol in an amount ranging from about 60% to about 100% by weight to extrusion treatment inside an extrusion apparatus under conditions sufficient to form and maintain the xylitol in a slurry and (b) then shaping the extruded slurry and cooling the product to form a solid. The present invention additionally is directed to a product produced therefrom.
摘要:
The present disclosure provides apparatuses and methods for non-contact printing on comestible products. The apparatus includes an extruder for extruding a slab of an edible substrate and a non-contact printing device for printing an edible ink on the slab. The apparatus provides versatility as the printing device may be placed anywhere along the apparatus. The printing device may be positioned along the apparatus as desired to operate in cooperation with other components of the apparatus.
摘要:
Disclosed is a reservoir connector for usage with plurality of nozzles and at least one conduit, the reservoir connector including a connector body including a conduit association surface configured to associate the connector body with the at least one conduit and a reservoir surface disposed opposite the conduit surface, at least one reservoir wall extending beyond the reservoir surface in a direction opposite the conduit association surface, the at least one reservoir wall delimiting at least one reservoir cavity, and at least one opening defined by the connector body, wherein the at least one opening extends from the conduit association surface to the reservoir surface such that the at least one opening and the reservoir cavities are in fluid communication.
摘要:
A multi-region confection includes a first and a second confectionery material. The body portion of the multi-region confection includes an extruded first confectionery material, and a plurality of capillaries is disposed in the extruded body portion. The plurality of capillaries includes the second confectionery material. The second confectionery material includes about 47 to about 95 weight percent of a sugar alcohol, about 1 to about 15 weight percent water, and about 0.1 to about 1.5 weight percent of a slow-set pectin; wherein all weight percent values are based on the total weight of the second confectionery material. A method of making the multi-region confection is also described.
摘要:
The present invention relates to a solid confectionery product comprising pressure agglomerated powder ingredients, wherein said powder ingredients comprise an oil powder, the use of an oil powder for the preparation of a solid confectionery product, and processes for the preparation of a solid confectionery product compacting or shaping the ingredients including an oil powder by a pressure agglomeration process.
摘要:
A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In one aspect, the foodstuff is chocolate, and at least one of the strands of chocolate is convoluted. In a second aspect, at one of the strands of foodstuff is transversely convoluted. Also provided are methods for making the food bar.
摘要:
The present invention provides various methods of improving homogeneity in confectionery mixing processes. In particular, the invention includes such steps as mixing a predetermined amount of confectionery base and/or chewing gum base and bulk sweeteners in a first direction for a first cycle period to provide a mixture; adding a predetermined amount of a flavoring component to the mixture; mixing the mixture in a second direction for a second cycle period; mixing the mixture in the first direction for a third cycle period.
摘要:
The present invention relates to a particulate composition in the form of a large spherical glassy bead having a cross-sectional diameter greater than 5 mm. The bead comprises an encapsulating carrier composition essentially made of fibrous materials, which are both sugarless and non-cariogenic and an encapsulant, such as a flavor material.
摘要:
Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form segments of flow. These segments are interspersed so as to join upstream and downstream of each segment of first material to a segment of a second material. Generally two rows of joined segmented flows are extruded side by side. Preferably between the tow rows is formed a boundary cell wall which usually is transformed to a harder material after extrusion. Cell walls of the harder material may surround, in two or three dimensions, cells of softer of foamed material. The apparatus and method to provide the food product having the cell like structure is particularly useful for producing confectionery products formed of chocolate, marzipan or dough materials.