Did You Know...
...that two musicians were responsible for the invention of color print film? Fascinated by photography, Leopold Godowsky and Leopold Mannes worked together to produce an easy-to-use, practical color film. They worked full time as music teachers and gave concerts while experimenting during their off hours in Mannes' kitchen. Their success earned them full-time, well-paying jobs at Kodak and their efforts resulted in Kodachrome film, which was introduced in 1935.
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| Number | Title | Issue Date |
| 7329428 | Process for manufacture of aerated confections with dry blend of sugar and gelatin The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating. The marshmallow p... | 02/12/2008 |
| 7267836 | Creamy foodstuff and method for production thereof The invention relates to a foodstuff having creamy to pasty characteristics having one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in a very fine microscopic distribution and without discernible coarse cl... | 09/11/2007 |
| 7166153 | Printing process with edible inks An edible ink with a viscosity of about 2000 to 16000 cp at 25° C. Certain embodiments relate to applying the edible ink to a substrate using a lithographic printing process. ... | 01/23/2007 |
| 7022356 | Protein enhanced low carbohydrate snack food Herein described is a high protein, low carbohydrate nougat having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute contains between about 19% to about 46% of the nougat by weight, the protein material contains between... | 04/04/2006 |
| 6953598 | Dairy-based candy production utilizing plate and frame assembly An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a ... | 10/11/2005 |
| 6805894 | Soft candy and its production method A soft candy having superior softness when initially chewed and is resistant to adhering to the teeth and the method of preparing a soft candy is described. The soft candy comprises blending at least saccharide, vegetable oil and emulsifier, fine sucrose crystals ha... | 10/19/2004 |
| 6805890 | Laminated, extruded candy products A laminated edible product having a plurality of thin extruded layers, which include at least one fluid first material interleaved between a second fluid material. The extruded layers are superimposed on top of one another in an oscillating arrangement such that the... | 10/19/2004 |
| 6800312 | Marshmallow system A marshmallow system, including a marshmallow having a bore defined therein and a chocolate portion configured for being received within the bore, wherein the chocolate may be positioned within the bore and the thus prepared marshmallow/chocolate portion exposed to ... | 10/05/2004 |
| 6793953 | Food product and method of preparation A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprisin... | 09/21/2004 |
| 6730347 | Frozen aerated confection Frozen aerated confection, containing no orchid product, but containing an effective amount of certain polysaccharides are prepared which exhibit at least the same extensibility as the one exhibited when orchid derived products are added. ... | 05/04/2004 |
| 6623784 | Process for molding laminated candy and resultant products thereof Methods of molding edible laminated structures that have at least one first fluid material of a sticky or flowable mass interleaved between thin layers of a second fluid material is described wherein neither of the first fluid material nor the second flui... | 09/23/2003 |
| 6616963 | Laminated candy products made by an extrusion process The invention relates to novel edible laminated structures that have at least one first fluid material interleaved between thin layers of a second fluid material wherein neither of the first fluid material nor the second fluid material is a hard candy mas... | 09/09/2003 |
| 6592928 | Festooned laminated candy and methods for making same A festooned, edible laminated structures that have at least one first fluid material of a sticky or flowable mass is interleaved between thin layers of a second fluid material, wherein the first fluid material forms a pattern visible through the second fl... | 07/15/2003 |
| 6579555 | Confectionery food piece having colored fine line A complexly patterned extrudate is constituted by a confectionery food piece having a main body which is formed from a compressible material, such as foam. More specifically, the body has a first color and is provided with at least one fine line or plane ... | 06/17/2003 |
| 6495179 | Appearance modified aerated confection and method of preparation Aerated confections in the form of pieces having a body color and a body exterior surface importantly characterized by at least a portion of which has been modified to provide an appearance disparate to the body. The aerated food products comprise 50 to 9... | 12/17/2002 |
| 6485767 | Use of cellulose microfibrils in dry form in food formulations The invention concerns the use, in dry form, of a combination of substantially amorphous microfibrils with a crystallinity index not more than 50%, with at least a polyhydroxylated compound, as additive for food formulations, the content of this combinati... | 11/26/2002 |
| 6436455 | Multi-colored aerated confectionery products A process for making an aerated, confectionery product of multiple colors includes, as a first step, preparing a slurry of water, sugar, and gelatin. The slurry is divided into at least first and second portions or batches having a defined color to provid... | 08/20/2002 |
| 6432460 | Food product and method of preparation Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a str... | 08/13/2002 |
| 6387432 | Dried marshmallow methods of preparation for increasing bowl life The present invention describes methods of cooling dried aerated confectionery pieces to increase bowl life, comprising the steps of: A. cooling a hot dried aerated confectionery piece in a soft plastic state having (1) a moisture content of less than 3.5... | 05/14/2002 |
| 6376003 | Low density marshmallow-like products and methods of producing the same Improved dehydrated marshmallow products and methods of forming the products are provided. Broadly, the products are formed from a mixture comprising sugar, water, and a protein or protein-containing ingredient other than gelatin. The protein is preferabl... | 04/23/2002 |
| 6251452 | Apparatus and methods for making multiple, complexly patterned extrudates Apparatus (10) and methods are disclosed where plastic extrudable food product is provided such as by an extruder or pump and is combined with another food product without intermixing to form a complexly patterned food product, such as by a pattern formin... | 06/26/2001 |
| 6207216 | Quickly dissolving aerated confection and method of preparation Aerated confections that dissolve quickly in water or in a dairy beverage are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 6% moisture; and about 1% to 5% ... | 03/27/2001 |
| 6197355 | Method and apparatus for processing an aerated confectionery foam rope A method for processing at least one rope of aerated confectionery foam. The method includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from the extruder to a rotary cutter. An anti-sticking agent, suc... | 03/06/2001 |
| 6180158 | Process for aerated confection A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar sy... | 01/30/2001 |
| 5895684 | Method and installation for preparing a light confectionery composition To prepare a light confectionery composition, a sugar-containing liquid dehydrated in a boiler is beaten together with a beating agent and compressed air in a beating vat under pressure, and the beaten composition is discharged discontinuously from the be... | 04/20/1999 |
| 5532017 | Melt restricted marshmallow The present invention is directed to a marshmallow product having melt resistant properties when heated. The marshmallow confection contains corn syrup, sugar, dextrose, water, starch, gelatin, microcrystalline cellulose and a phosphate salt. The marshmal... | 07/02/1996 |
| 5429830 | Marshmallow-type confections A marshmallow-type confection which is rendered heat stable to 400° F. (250° C.) by the inclusion of microcrystalline cellulose (MCC), and which optionally includes at least one natural gum. In additional embodiments, the inventive confection [1] compri... | 07/04/1995 |
| 5236730 | Candy and producing method thereof A candy is formed from a setting material which includes a boiled down, cooled and solidified jelly syrup, mixed and scattered as small pieces in a soft bulk material containing fats and oils which are separately boiled down and cooled. The quality can be... | 08/17/1993 |
| 5069723 | Method for controlling dust in grain A method for suppressing dust in grain handling includes applying an edible foam so that it penetrates the grain to reach the dust particles.... | 12/03/1991 |
| 5039348 | Edible small bubble foam for suppressing dust in grain handling and storage A method for suppressing dust during grain handling and storage, using small bubble foam created from an edible foam-producing surfactant.... | 08/13/1991 |
| 5035907 | Method of making and using an assembly for decorating pastries A marshmallow-based, edible, sheet-like, decorative overlay is formed in situ on a release film mounted on a rigid carrier sheet. After peeling the release film and the overlay together from the carrier sheet, the release film is subsequently peeled from ... | 07/30/1991 |
| 5030469 | Method of producing an aerated confectionery foam from a sugar solution and a foaming-promoter solution batch by batch A method for producing an aerated confectionery foam from a sugar solution and a foam-promoting solution. The aerated confectionery foam is produced batch by batch using a boiler and a beater. The sugar solution is boiled in the boiler and transferred to ... | 07/09/1991 |
| 4769254 | Microbial production of polyfructose A water-soluble levan having a weight average molecular weight of about 10,000-40 million, preferably about 5-25 million and especially about 10-20 million which stabilizes a bovine serum albumin colloid having index (EAI) of about 3-100 determined accord... | 09/06/1988 |
| 4689238 | Composite food product A shelf-stable, composite food product comprising a dual-texture, low water activity binder having at least one food-flavoring material distributed therein is disclosed. The dual-texture, low water activity binder is prepared from a chewy, gelatinous bind... | 08/25/1987 |
| 4668520 | Method of manufacturing a whipped dessert A method of manufacturing a whipped dessert; wherein a gelling agent comprising two components which may form a gel when they are mixed with each other is utilized, wherein one of two components is included in a first liquid material containing at least a... | 05/26/1987 |
| 4528204 | Preparation of hydrolyzed collagen-containing products from non-gelled liquid hydrolyzed collagen concentrate and gelled products prepared therefrom A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gellatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent is disclosed. The concentrate has a hydrolyzed collagen-to... | 07/09/1985 |
| 4426443 | Preparation of hydrolyzed collagen-containing products from non-gelled, liquid hydrolyzed collagen concentrate and gelled products prepared therefrom A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gelatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent is disclosed. The concentrate has a hydrolyzed collagen-to-... | 01/17/1984 |
| 4415595 | Marshmallow frozen confection A marshmallow frozen confection in which the marshmallow encloses a core material, such as ice cream or sherbert and which retains its solidity at the temperature below about -15° C. A water content of the marshmallow is in the range of about 20 to 35%.... | 11/15/1983 |
| 4410552 | Composite confection A composite confection material suitable for incorporation as a center or filling in food products is provided. This composite material imparts enhanced mouth feel and taste properties to the food product by providing a dense first portion exhibiting inte... | 10/18/1983 |
| 4395429 | Expandable food composition A storage-stable food composition, expandable with either milk or water, even at acidic pH, into an organoleptic/nutritional edible food substrate, is comprised of (i) a successive anion exchange resin/silica or silica/anion exchange resin extracted lacto... | 07/26/1983 |
