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公开(公告)号:US20190230974A1
公开(公告)日:2019-08-01
申请号:US16265349
申请日:2019-02-01
申请人: Kellogg Company
CPC分类号: A23P20/18 , A23G3/343 , A23L7/122 , A23V2002/00 , A23G2220/02
摘要: A system and method for applying a reduced sugar coating to a food product is provided using a natural whitening system. The methods include preparing a foam and then maintaining that foam through a spray nozzle to coat a food product with a spray-applied foam that mimics the appearance of a high sucrose frosting or icing.
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公开(公告)号:US20190200634A1
公开(公告)日:2019-07-04
申请号:US16323223
申请日:2017-08-03
CPC分类号: A23D7/0053 , A21D13/28 , A21D13/30 , A21D13/38 , A21D13/40 , A23C13/12 , A23G3/343 , A23G3/346 , A23G3/42 , A23G3/52 , A23G3/54 , A23G2200/06 , A23V2002/00 , A23V2250/5112 , A23V2250/5118
摘要: The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: —15-40 wt. % water; —30-60 wt. % oil; —1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.
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公开(公告)号:US20180317517A1
公开(公告)日:2018-11-08
申请号:US16036763
申请日:2018-07-16
IPC分类号: A23G1/54 , A23G3/34 , A23G1/04 , A23G1/30 , A23G1/32 , A23G1/40 , A23G1/00 , A23G3/26 , A23G3/20
CPC分类号: A23G1/54 , A23G1/0053 , A23G1/04 , A23G1/305 , A23G1/325 , A23G1/40 , A23G3/0089 , A23G3/2092 , A23G3/26 , A23G3/343 , A23G2200/06 , A23G2210/00 , A23V2002/00
摘要: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.
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公开(公告)号:US20180310584A1
公开(公告)日:2018-11-01
申请号:US15770642
申请日:2016-10-26
摘要: The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase, and wherein the emulsion has an improved pick-up behaviour. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.
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公开(公告)号:US20180242629A1
公开(公告)日:2018-08-30
申请号:US15553313
申请日:2016-02-26
申请人: THE HERSHEY COMPANY
CPC分类号: A23P20/105 , A23G1/305 , A23G1/44 , A23G1/54 , A23G3/343 , A23G3/44 , A23G3/50 , A23G3/54 , A23L11/01 , A23L19/05 , A23L25/10 , A23L25/25 , A23P20/00 , A23V2002/00 , A23G2200/10
摘要: In some embodiments, a protein-coated product includes an edible center and a protein-fortified coating including at least 30% by weight of protein. In some embodiments, the protein-fortified coating includes 30% to 70% by weight of protein with the protein-fortified coating being 20 to 60% by weight of the protein-coated product. A method of making a protein-coated product includes providing an edible center, preparing a syrup, preparing a dry blend including at least 30% protein, by weight, coating the edible center with alternating layers of the syrup and the dry blend to form a coated product, and modifying the coated product to form the protein-coated product.
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公开(公告)号:US09968106B2
公开(公告)日:2018-05-15
申请号:US12969777
申请日:2010-12-16
申请人: Shri K. Sharma
发明人: Shri K. Sharma
CPC分类号: A23C9/123 , A23C9/1307 , A23C9/1315 , A23C9/137 , A23C2240/10 , A23C2260/152 , A23G3/343 , A23G3/52 , A23G9/20 , A23V2002/00
摘要: Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of various fat content having a smooth texture and desirable consistency.
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公开(公告)号:US09943087B2
公开(公告)日:2018-04-17
申请号:US14478950
申请日:2014-09-05
申请人: C. Cretors & Company
发明人: Charles D. Cretors
摘要: An apparatus for popping corn, cooking candy, and mixing candy and popcorn is disclosed herein. A multi-purpose kettle can include one or more rotatable stir assemblies that can be positioned at the bottom of the kettle to mix the popcorn and/or the popcorn and candy. The kettle can be heated to a first temperature to pop corn kernels and produce popcorn, and heated to a second temperature to cook the candy. In some embodiments, the kettle can be positioned at an angle to mix the popcorn and the candy.
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公开(公告)号:US20180070606A1
公开(公告)日:2018-03-15
申请号:US15565723
申请日:2016-04-12
发明人: Gianni Baldi , Isil Gülen
CPC分类号: A23G3/343 , A23G3/54 , A23G4/062 , A23G4/20 , A23G2200/06
摘要: Disclosed is a confectionery product comprising: a hard, crunchy transparent outer coating comprising isomalt; a centre comprising one or more regions of confectionery material which are visible on the outer surface of the centre.
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公开(公告)号:US09913486B2
公开(公告)日:2018-03-13
申请号:US13510512
申请日:2010-11-12
CPC分类号: A23G9/322 , A23G3/343 , A23G9/48 , A23K40/30 , A23K50/48 , A23L29/10 , A23G2220/20 , A23G2200/08
摘要: The present invention relates to water-based coatings for frozen confectioneries intended for animal consumption. In particular, it relates to the use of starch and protein in the preparation of a low fat water-based coating for a frozen confectionery.
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公开(公告)号:US20180035678A1
公开(公告)日:2018-02-08
申请号:US15669073
申请日:2017-08-04
CPC分类号: A23D7/0053 , A21D13/28 , A21D13/30 , A21D13/38 , A21D13/40 , A23C13/12 , A23G3/343 , A23G3/346 , A23G3/42 , A23G3/52 , A23G3/54 , A23G2200/06 , A23V2002/00 , A23V2250/5112 , A23V2250/5118
摘要: The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: 15-40 wt. % water; 30-60 wt. % oil; 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof. The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.
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