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| Application No. | Application Title | Issue Date |
| 20120129953 | TINGLING AND SALIVATING COMPOSITIONS A sensate composition comprises a salivating component, a tingling component and a flavor, the salivating component being formed of at least a mixture of citric, malic and succinic acid, or of their salts, and the tingling component being formed of an ingredient selecte... | 05/24/2012 |
| 20120071567 | FRUIT FLAVORED COCOA BUTTER BASED CONFECTION A fruit flavored confection made of a fruit based anhydrous component, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the fruit based component and the acidic pH of the confection results in a vibrant fruit flavor profil... | 03/22/2012 |
| 20120034309 | HONEY PRODUCT HAVING A LOW WATER CONTENT The present application relates to a honey product having a low water content. The honey product retains the physical and palatable properties of untreated honey while having a prolonged shelf-life. It can be advantageously used to sweeten beverages (such as hot beverag... | 02/09/2012 |
| 20110288182 | HEALTH CHARACTERISTIC DULCE DE LECHE CONFECTION COMPOSITIONS AND FLAVORED MILK The present invention provides for Dulce de Leche confection compositions and Dulce de Leche based flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile, lower sugar content, fiber component, and a 0% or greater supplement compone... | 11/24/2011 |
| 20110268837 | CONFECTIONERY PROCESSING 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 dire... | 11/03/2011 |
| 20110217428 | CONFECTIONERY AND METHODS OF PRODUCTION THEREOF The present invention relates to a confectionery product comprising an extruded body portion, the body portion being formed from a material which is liquid during extrusion and which has a plurality of capillaries disposed therein, the capillaries having an average widt... | 09/08/2011 |
| 20110217427 | CONFECTIONERY AND METHODS OF PRODUCTION THEREOF The present invention relates to a confectionery product comprising an extruded body portion, the body portion having three or more capillaries disposed therein which extend substantially parallel to one another in two or more different planes, the capillaries being dis... | 09/08/2011 |
| 20110189376 | SUGAR FREE ISOMALT CONFECTIONERY AND METHODS OF MAKING SAME Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.... | 08/04/2011 |
| 20110143007 | NEW POLYDEXTROSE MATERIAL The present invention discloses a new type of water-soluble polydextrose. This new type of polydextrose contains at least 75% by weight of saccharide molecules having a degree of polymerisation (DP) of 5 or more and characterised in that the non-digestible fiber content... | 06/16/2011 |
| 20110130472 | PROTEOSE PEPTONE FRACTION The present invention generally relates to compositions comprising the proteose peptone fraction (PPf). In particular, the present invention relates to a method for the production of an extract comprising a demineralised protein fraction depleted in β-lactoglobulin and... | 06/02/2011 |
| 20110129585 | COMPOSITIONS A fat continuous confectionery composition comprises less than 2% by weight of a fermentable sugar, and a sweetening component in an amount of at least 25% by weight of the composition. The sweetening component comprises at least 50% by weight non-hydrogenated isomaltul... | 06/02/2011 |
| 20110033600 | GUM CONFECTIONS The present invention relates to a starch composition comprises amylomaltase treated starch and non-crosslinked starch and to the use of a starch composition in food preparation whereby the starch composition comprises amylomaltase treated starch and non-crosslinked sta... | 02/10/2011 |
| 20110027355 | HIGH-FLUIDITY AND NON-CAKING PULVERULENT CRYSTALLINE MALTITOL COMPOSITION A pulverulent crystalline maltitol composition, is characterized in that it has a laser volume mean diameter between 10 and 150 μm; in that it has a maltitol content between 80 and 99.9% by weight; in that at least 50% by weight of its particles flow through a sieve ha... | 02/03/2011 |
| 20110027413 | Novel Sweetener ISO-Mogroside V Provided is the novel sweetener and sweetness enhancer iso-mogroside V, compositions comprising the sweetener/sweetness enhancer for use in consumables (food products and products place in the oral cavity including mouth wash and other dental hygiene products), and swee... | 02/03/2011 |
| 20110008488 | Confectionery Product The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confe... | 01/13/2011 |
| 20110008502 | PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm2 or more as me... | 01/13/2011 |
| 20110008524 | Soft Chew Confectionary With High Fiber And Sugar Content And Method For Making Same The confectionary product described herein has an enhanced solids and fiber content and the method described herein permits higher loading of fiber, sweetener and other solids in a soft chewy confectionary product. In another aspect, the product and method contemplate h... | 01/13/2011 |
| 20100316760 | CONFECTIONERY AROMA CONTAINING PRODUCTS Confectionery products comprising an isomalt component, a geraniol-containing aroma component and at least one product additive, and processes to obtain such products.... | 12/16/2010 |
| 20100166679 | SWEETNER AND USE Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglucosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining malt... | 07/01/2010 |
| 20100151082 | METHOD FOR PREPARING A FROZEN DESSERT FROM A FROZEN COMPOSITION A method for preparing a frozen dessert includes the following steps: (a) adding onto a frozen composition contained in a vessel at least one additional powdery composition and/or from 3 to 18 wt % relative to frozen composition weight, of at least one additional liquid... | 06/17/2010 |
| 20100151087 | Composition The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder ob... | 06/17/2010 |
| 20100129522 | CAFFEINATED FROZEN CONFECTIONS The present invention is related to a caffeinated freeze pop product. Specifically, the mixture for the freeze pop includes water, sweetener, preservatives, caffeine, citric acid, flavoring agent, and a coloring agent. The sweetener can be any type of sweetener but is p... | 05/27/2010 |
| 20100124599 | REDUCED SUGAR ICE CONFECTION The present invention describes an ice confection composition having a reduced sugar content, which comprises a sugar mixture containing fructose and sucrose.... | 05/20/2010 |
| 20100062101 | COMPOSITIONS A fat continuous confectionery composition comprises less than 2% by weight of a fermentable sugar, and a sweetening component in an amount of at least 25% by weight of the composition. The sweetening component comprises at least 50% by weight non-hydrogenated isomaltul... | 03/11/2010 |
| 20100028503 | Simultaneous Multiple Acervation Process This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combina... | 02/04/2010 |
| 20090304904 | Frozen confection A frozen confection product having a thickness of less than 40 mm, and comprising from 25 to 70 wt % of transparent ice particles having a mean size of from 2 to 30 mm is provided. A process for producing the frozen confection is also provided.... | 12/10/2009 |
| 20090285940 | CUPCAKE TOPPERS The present invention relates to frosting or icing articles or cake toppers for baked goods that are sweet, shelf stable, ready-to-use, preformed, rigid or inflexible, three-dimensional, discrete or individual units for individual dessert servings such as cupcakes as we... | 11/19/2009 |
| 20090263557 | Milk Component-Based Sweet Comprising Defined Edible Fat Agglomerates, and Method and Device for the Production Thereof The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is prov... | 10/22/2009 |
| 20090221719 | BASE MATERIAL FOR PRODUCING FOOD AND FODDER The invention relates to a material consisting of a powder selected from a thickening means and lecithin powder, and syrup. Said material is especially suitable for producing food and fodder. The invention also relates to a method for producing said material, to the use... | 09/03/2009 |
| 20090214698 | Confectionery Product The invention relates to a confectionery product comprising a polymer system, flavor and sweetener, wherein at least 20% by weight of said confectionery product comprises substantially non-elastomeric polymer and less than about 5% by weight of said confectionery produc... | 08/27/2009 |
| 20090196956 | LOW GLYCEMIC FROZEN CONFECTION Frozen confections having a combination of ingredients that provide outstanding organoleptic properties while at the same time ensuring a low glycemic product for consumption. In one aspect, the invention provides a frozen confection that comprises a natural nutritive s... | 08/06/2009 |
| 20090169488 | Acidic solid oral compositons without erosive potential in saliva and method for determining erosive potential in saliva Acidic oral compositions having calcium contents and effective pH-values in the area indicated by grey tone in FIG. 2 are non-erosive in saliva and capable of stimulating saliva production, even in “dry mouth” patients. A new multi-step test method for determ... | 07/02/2009 |
| 20090169698 | BAKED GOODS Baked confectionery are obtained by blending 5.5 to 72 parts by weight of (A) fat and oil, 0.001 to 2 parts by weight of (B) a humectant, 0.1 to 7 parts by weight (C) of an emulsifier, and 5 to 90 parts by weight (D) of sugars to form a mixture, mixing air into the mixt... | 07/02/2009 |
| 20090142464 | Frozen confections A frozen confection is provided, having a pH of from 4.7 to 5.5 and comprising (by weight of the confection): 10 to 35% sweeteners; 0.6 to 3% of a buffer; at most 2% protein; and at most 2% fat. A process for making the frozen confection is also provided.... | 06/04/2009 |
| 20090142450 | Frozen confections A frozen confection is provided, having a pH of from 4 to 6 and comprising (by weight of the confection) 2-12% of fructo-oligosaccharides and 0.6-4% of a buffer. A process for making the frozen confection is also provided.... | 06/04/2009 |
| 20090130264 | Method for making coated frozen confections A process for making a coated frozen confection is provided, the process comprising: forming two sheets of coating material comprising particles and a binder, the binder comprising an aqueous solution of sweeteners of from 70 to 90° Brix; placing one or more frozen con... | 05/21/2009 |
| 20090130251 | DUAL COATED CONFECTIONERY PRODUCT The present invention is directed generally to dual coated compositions for soft confectionery compositions and products containing the same. More particularly, the present invention relates to a non-particulate coating and a particulate coating for candy compositions w... | 05/21/2009 |
| 20090061054 | SOUND GENERATING CONTAINER ASSEMBLY AND METHOD FOR STORING CANDY A handheld sound generating container assembly for storing candy includes a hollow container housing having an opening and a handle stopper assembly, configured to be removably sealed within the container housing opening. A candy member is mounted on the handle stopper ... | 03/05/2009 |
| 20090053390 | Novel Candy and Process for Producing the Same A delicious candy in which crystallized xylitol has been molded in a desired shape and which has a beautiful shape and gives a cooling feeling attributable to xylitol; and a process by which the candy can be easily and industrially continuously produced. The novel candy... | 02/26/2009 |
| 20090035440 | Compositions comprising polyphenol The present invention provides a composition comprising polyphenol and polymer comprising amine groups, wherein at least 0.1% polyphenol by weight of the composition is present as part of a complex with the polymer, and wherein the complex is in the form of particles. A... | 02/05/2009 |
