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| Number | Title | Issue Date |
| 7465468 | Frozen food product A process for the manufacture of a frozen food product comprising antifreeze peptides, wherein the process comprises one or more of the following steps; (i) a (pre-) freezing) step which is a nucleation dominated freezing process; (ii) a (p... | 12/16/2008 |
| 7435435 | Frozen ice confection The invention relates to a frozen ice confection comprising ice granules, wherein the confection has a total solids content of from 4% to 10% by weight and comprising fat and emulsifier in a total amount of from 0.3% to 1.5% by weight. The invention further provides... | 10/14/2008 |
| 7273630 | Process for cleaning and disinfecting food products A composition and process for improving the quality of raw food product such as seafood, meat and fowl including a treatment of a bath, rinse, ice blend, steam or spray for preparing the raw food product, such as fresh fish, meat or poultry or produce. Before the tr... | 09/25/2007 |
| 7267075 | Modular and reconfigurable frozen cone confection manufacturing system and method The present invention relates to an apparatus and method for grasping, retaining, inverting, coating and transporting a plurality of frangible conical confection shells. The present invention also relates to a modular and reconfigurable manufacturing system for prod... | 09/11/2007 |
| 7247335 | Triglyceride fat suitable for spread manufacture Triglyceride fat which comprises HUU triglycerides and at least 18 wt. % of HOH and HLH triglycerides, while the ratio HOH:HLH is in the range 30/70 to 85/15, which fat is characterized in that the fat contains at least 20 wt. % of HUU and 8–30 wt. % of SOO trigly... | 07/24/2007 |
| 7223428 | Method of embossing chocolate products Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices. ... | 05/29/2007 |
| 7186435 | Milk chocolate containing water A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa b... | 03/06/2007 |
| 7169416 | Nutritional frozen dessert and methods of manufacture The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts, and methods of treating subjects using the frozen desserts. ... | 01/30/2007 |
| 7165878 | Ice cream and topping mixing attachment An ice cream and topping mixing attachment for being detachably connected to an ice cream dispenser for the mixing in of a topping ingredient with ice cream. The mixing attachment includes a mixing machine housing having a connector assembly, a topping chamber havin... | 01/23/2007 |
| 7147884 | Method for making a novelty frozen food product A novel frozen product and method for making the same are disclosed, wherein a beaded frozen product is intermixed with conventional ice cream. In this regard, the beaded ice cream (or other frozen produce) may be intermixed with soft-serve ice cream on an individua... | 12/12/2006 |
| 7090797 | Extrusion method and extrusion device An extrusion method and an extrusion device, whereby at least two different flows of material are supplied from the extrusion device to a nozzle. The nozzle comprises at least two nozzle chambers such that the material flowing through the first nozzle chamber forms ... | 08/15/2006 |
| 7059140 | Liquid milk freeze/thaw apparatus and method A high throughput, short batch cycle commercial ice making machine produces salt containing, milk containing or beverage containing commercial ice, which resists melting in convenient sizes for mobile food carts, market produce, or fish displays. The machine introdu... | 06/13/2006 |
| 7033629 | Nutritional frozen dessert and methods of manufacture The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts. ... | 04/25/2006 |
| 7008655 | Process for making a baked cup shaped food product A process for manufacturing a food product, a food product produced thereby and a plant for production of the food product. The food product may have a generally truncated cone shape which allows the product to be stood on its base. The baking mixture is inserted in... | 03/07/2006 |
| 7005156 | Process for producing tofu There is provided a process for producing tofu wherein a delayed action coagulant is dispersed in heated soybean milk in a static inline mixer provided with a narrowed part and then a thickening raw material is added thereto in an inline mixer provided with a dividi... | 02/28/2006 |
| 7005151 | Method and apparatus for coating a product There is described an apparatus (1) that may be used for providing ice lollies (2) with a coating from a dipping container (4). The coating mix (3) comprises almond flakes (16) and fluid chocolate (10) which is inserted in a... | 02/28/2006 |
| 6958165 | Puff pastry biscuit for refrigerated or frozen food product A thin puff dough biscuit for a refrigerated or frozen food product. The biscuit has a laminar structure containing 6 to 10 sheets of puff dough and a maximum thickness of at most 2 mm. The biscuit is baked between two heated surfaces so as to prevent the developmen... | 10/25/2005 |
| 6955829 | Frozen ice confection A process and apparatus for preparing a frozen ice confection comprising a frozen composition incorporating inclusions in a desired distribution by combining a flow of frozen composition with one or more flows comprising inclusions, in such a way that the flows comp... | 10/18/2005 |
| 6951660 | Confectionery coatings A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head, maintaining the material under substantial super-atmospheric pressure up to the vicinity of the coating head, and forming, by gas injectio... | 10/04/2005 |
| 6942886 | Soft candies for ice cream and method of making A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first premix of sucrose, glycerin, corn syrup and water and blending it with ... | 09/13/2005 |
| 6936296 | Ice cream and other foods made from soybean fine powder The present invention relates to an ice cream and other foods made from soybean fine powder, and producing method thereof, and it is in the purpose offering the ice cream and other foods made from soybean fine powder which lost the soybean smell, feel good to the to... | 08/30/2005 |
| 6932995 | Method for producing bulk confectionery The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa. ... | 08/23/2005 |
| 6932994 | Method for producing an iced food product such as an iced lollipop The inventive method for producing an iced food product that comprises of depositing a mixture containing water and a polyol on the inner face of a mold and arranging a substance which constitutes the food product in contact with the mixture in the mold. ... | 08/23/2005 |
| 6920764 | Commercial ice making apparatus and method A high throughput, short batch cycle commercial ice making machine produces commercial ice which resists melting in convenient sizes for mobile food carts, market produce, or fish displays. The machine introduces super-cooled water, that is in a liquid state while e... | 07/26/2005 |
| 6911226 | Cold confectionery and method of preparing the same A cold confectionery and a method of preparing the same are provided. A mixture is foamed to have an overrun in the range of 150% to 500%, and frozen to a temperature of not higher than −10° C. The cold confectionery provides desirable extra-light and crisp-rich ... | 06/28/2005 |
| 6890577 | Aerated frozen products An aerated frozen ice cream comprising a mixture of ingredients suitable for frozen aerated ice cream and at least one emulsifier for facilitating formation and stabilization of fat alpha crystals, the ice cream having an overrun of about 20% to about 250%, uniforml... | 05/10/2005 |
| 6887503 | Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product 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 upstr... | 05/03/2005 |
| 6824808 | Chewy candy analogue, method of making, and composite ice confections containing same A chewy candy analogue that is compatible with ice confectionery products, particularly in terms of the process, storage and consumption conditions of ice confectionery products, is manufactured to provide specific properties in respect of fluid rheology, heat condu... | 11/30/2004 |
| 6824799 | Food product with enhanced crispiness A food product, such as a baked good, having either high molecular weight starch hydrolysate or a crystalline hydrate producing sugar as a sweetening agent. Preferably, the starch hydrolysate has a dextrose equivalent of about 5 to 30 DE, and the crystalline hydrate... | 11/30/2004 |
| 6818238 | Coated ice confection An ice confection having an ice confection core and a fat-based outer coating layer wherein the fat in the coating is predominantly a soft type palm mid fraction. The use of the soft type palm mid fraction having a melting point of around 26° C. in a fat-based coat... | 11/16/2004 |
| 6774210 | Frozen food product Anti-freeze protein which can be derived from Lichen, said protein having an apparent molecular weight of from 20 to 28 kDa and having an N-terminal amino acid sequence which shows at least 80% overlap with: A-P-A-V-V-M-G-D-A-E-S-F-G-A-I-A-H-G-G-L and modified versi... | 08/10/2004 |
| 6723361 | Continuously operational high volume frozen confection dispensing machine A frozen confection dispensing machine for dispensing a predetermined volume of a frozen confection. In one embodiment, the machine includes a user interface and programmable control circuit to allow an operator to select the volume of extruded frozen confection for... | 04/20/2004 |
| 6713114 | Frozen beverage topping The invention relates to a frozen beverage topping composition which provides a frothy or foam layer to a beverage. The beverage topping composition provides creaming and can flavor, sweeten, and slightly cool coffee and other beverages. The frozen beverage topping ... | 03/30/2004 |
| 6645538 | Composite flexible frozen confection comprising a gel and process for its preparation A composite flexible frozen confection containing a distinct block(s) of a gel component, that is combined with one or more frozen dessert components, in such a manner that the composition may exhibit hand-held flexibility without significant separation o... | 11/11/2003 |
| 6630183 | Method for preparing edible, crunchy material and product comprising such material A method for preparing an edible, crunchy material comprising a batter containing a small amount of protein, 8-45% moisture, 35-60% sugar and 12-63% of a nut material and wherein the batter is heated at a temperature of 100-180° C. for period of 30-42 se... | 10/07/2003 |
| 6596333 | Process for producing aerated frozen products A process for the production of a aerated frozen products by preparing a mixture of ingredients suitable for a frozen aerated product, adding an emulsifier mixture, aerating the mix to obtain an aerated mix having an overrun of about 20% to about 250%, an... | 07/22/2003 |
| 6565908 | Ice confection An ice confection comprising an antifreeze protein, wherein Ɗ modulus/original modulus ࣙ0.4, and/or Ɗ strength/original strength ࣙ0.4; providing that when Ɗ modulus/original modulus ࣘ6.0, Ɗ modulus ࣙ50 MPa, and/or when Ɗ strength/original strength... | 05/20/2003 |
| 6548097 | Frozen confections comprising a gel composition A frozen dessert product that includes as gel providing ingredients an anionic gelling hydrocolloid and a gelation controller or inhibitor, the ingredients providing or forming a gel having a hardness of between about 25 and 150 g and an adhesiveness of l... | 04/15/2003 |
| 6534108 | Beverage topping The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage ... | 03/18/2003 |
| 6531169 | Composite food composition comprising a gel and process for its preparation A composite food composition, in particular a frozen water ice confection in which two or more component phases are present in an intermingled manner that is neither consisting of distinct component blocks of phases, nor present as a fine mixture(s) of ph... | 03/11/2003 |
