The present disclosure relates to reduced sugar content white chocolate confectionery products comprising at least one rare sugar, such as allulose, methods of making the same wherein the confectionery products have desirable rheological properties, organoleptic properties, stable apparent viscosity, stable plastic viscosity, stable yield value, and coloring over time. The present disclosure also relates to preventing thickening or gelling of reduced sugar content white chocolate confectionery products comprising at least one rare sugar, such as allulose, during manufacturing, and maintaining stable apparent viscosity, stable plastic viscosity, and stable yield value over time.
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/46 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des produits laitiers
5.
REDUCED SUGAR WHITE CHOCOLATE CONFECTIONERY PRODUCTS AND METHODS FOR MAKING THE SAME
The present disclosure relates to reduced sugar content white chocolate confectionery products comprising at least one rare sugar, such as allulose, methods of making the same wherein the confectionery products have desirable rheological properties, organoleptic properties, stable apparent viscosity, stable plastic viscosity, stable yield value, and coloring over time. The present disclosure also relates to preventing thickening or gelling of reduced sugar content white chocolate confectionery products comprising at least one rare sugar, such as allulose, during manufacturing, and maintaining stable apparent viscosity, stable plastic viscosity, and stable yield value over time.
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/46 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des produits laitiers
6.
SHELF-STABLE FRIED CONFECTIONERY FOOD PRODUCTS AND METHODS OF MAKING THE SAME
Fried confectionery food products such as doughnuts and mini doughnuts, compositions, and methods for making wherein the confectionery food products have an extended shelf-life of from more than three (3) months up to nine (9) months where water activity, moisture loss and undesirable flavor and texture changes are controlled.
The present disclosure relates to reduced sugar content milk chocolate confection and confectionery products comprising at least one rare sugar, such as allulose, methods of making the same wherein the confections and confectionery products have desirable rheological properties and organoleptic properties and stable viscosity over time. The present disclosure also relates to preventing thickening of reduced sugar content milk chocolate confections comprising at least one rare sugar, such as allulose, during manufacturing, and maintaining stable viscosity over time.
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
8.
LOAD RESISTANT PRODUCT DISPLAY CONTAINER FOR STORAGE, TRANSPORT, AND MERCHANDISING
A product display container having a plurality of panels operatively connected to define an internal space operable to receive one or more packable product items therein and a plurality of corners in the internal space, and a plurality of reinforcement structures positioned in the internal space at the corners to provide resistance of the product display container to internal and/or external loads.
A product display container having a plurality of panels operatively connected to define an internal space operable to receive one or more packable product items therein and a plurality of corners in the internal space, and a plurality of reinforcement structures positioned in the internal space at the corners to provide resistance of the product display container to internal and/or external loads.
B65D 21/032 - Réceptacles de forme spéciale ou pourvus de garnitures ou de pièces de fixation, pour faciliter l'emboîtement, le gerbage ou l'assemblage pour empiler des réceptacles les uns au-dessus des autres en position normale ou renversée, p. ex. présentant des éléments verticaux en saillie ou des parties en creux
A47F 1/14 - Récipients conçus pour y empiler les marchandises ou pour être combinés avec un support ou combinés pour former un support
A47F 5/11 - Stands d'étalages réglables ou pliants en carton, papier ou similaire
B65D 5/42 - Détails des réceptacles ou des flans de réceptacles pliables ou dressables
B65D 5/44 - Parties insérées dans le réceptacle, qui en font partie intégrante ou qui lui sont fixées pour former des garnitures intérieures ou extérieures
A method of manufacturing a popcorn-based snack product includes mixing a binder syrup; mixing the binder syrup with popcorn to form a dough; forming the dough into a slab; baking the slab; and forming the slab into a plurality of portions. The baking step may be performed before or after the slab is formed into the plurality of portions. The binder syrup includes about 52.0-52.5% by weight tapioca syrup; about 23.5-24.5% by weight tapioca fiber; and about 3.5-5.0% by weight gum Arabic.
A23L 7/126 - En-cas ou similaires obtenus par amalgame, façonnage ou compactage de céréales ou de morceaux de céréales, p. ex. barres de céréales
A23L 29/30 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sirops d'hydrate de carboneAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des sucresAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des alcools de sucre, p. ex. du xylitolAliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des hydrolysats d'amidon, p. ex. de la dextrine
A23L 7/165 - Préparation de céréales soufflées impliquant la préparation de farine ou de pâte en tant qu'étape intermédiaire
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
Methods of confection mold conveying comprise translating, in a first direction, a first pusher bar having spaced apart first pusher fingers oriented to engage confection mold trays while the first pusher bar is translated in the first direction; translating, in a second direction opposite the first direction, the first pusher bar, wherein the first pusher fingers are oriented to avoid engagement with the confection mold trays while the first pusher bar is translated in the second direction, and wherein the first pusher bar is translated within a first conveyor segment of a confection mold conveyor; and rotating a first rotatable shaft with a first helical channel formed therein that is sized and configured to move the confection mold trays, wherein the first rotatable shaft is included within a second conveyor segment of the confection mold conveyor and is positioned to receive the confection mold trays from the first conveyor segment.
A23G 1/26 - Systèmes de transport pour moules à chocolat
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 3/02 - Appareils spécialement conçus pour la fabrication ou le traitement des sucreries ou de la confiserieLeurs accessoires
B65G 35/06 - Transporteurs mécaniques non prévus ailleurs comportant un porte-charges se déplaçant le long d'un circuit, p. ex. d'un circuit fermé, et adapté pour venir en prise avec l'un quelconque des éléments de traction espacés le long du circuit
A method of manufacturing a popcorn-based snack product includes mixing a binder syrup; mixing the binder syrup with popcorn to form a dough; forming the dough into a slab; baking the slab; and forming the slab into a plurality of portions. The baking step may be performed before or after the slab is formed into the plurality of portions. The binder syrup includes about 52.0- 52.5% by weight tapioca syrup; about 23.5-24.5% by weight tapioca fiber; and about 3.5-5.0% by weight gum Arabic.
A23L 7/191 - Traitement ultérieur des céréales soufflées, p. ex. enrobage ou salage
A23L 7/126 - En-cas ou similaires obtenus par amalgame, façonnage ou compactage de céréales ou de morceaux de céréales, p. ex. barres de céréales
A23L 7/161 - Céréales soufflées, p. ex. maïs soufflé [pop-corn] ou riz soufflé
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A hygienic pallet suitable for use in food manufacturing is formed of a food-grade material. The pallet comprises a load supporting surface extending between pallet edges. The pallet also comprises support lips that extend upward and away from the load supporting surface and in a direction away from a pallet edge. At least two support lips can be separated to form a channel between chamfered edges of the support lips. The support lips support molds or other objects on the load supporting surface during movement of the pallet, while the channels facilitate removal of debris and liquid during use or cleaning of the pallet. The pallet further comprises a section divider that divides stacking sections of the load supporting surface. Stackable molds for food manufacturing can be placed within the stacking areas to transport the mold stacks.
B65D 19/00 - Palettes ou plates-formes analogues, avec ou sans parois latérales, pour supporter les charges à soulever ou à déposer
B65D 85/72 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour produits comestibles sous forme liquide, semi-liquide, plastique ou pâteuse
A dairy-free, gluten free and vegan chocolate confection and method of making the same are disclosed. In the chocolate confection of the invention, the milk solids present in traditional milk chocolate are replaced by heat-treated legume flour. The heat-treated legume flour imparts desirable flavor and texture characteristics to the chocolate confection. The legume flours have relatively low levels of sugar and high levels of protein and fiber. They are also suitable for reduced-sugar chocolate formulations.
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
17.
OPTIMAL MERCHANDISE SELECTION AND MERCHANDISING DESIGN DISPLAY METHODS AND SYSTEMS
The novel invention provides methods and systems for automated production of merchandising displays. The displays can be assembled in whole, shipped in whole and filled with customer-selected products in customer-selected amounts, filled with criteria-selected products in criteria-selected amounts or both.
Product displays are used to hold and present products. A method of manufacturing a product display can include forming display unit and cartridge blanks for assembly into a product display that has been designed using a product display design model executed on a computing device. A dataset of standardized units is created and includes products, cartridges, and display units. The product display design model generates product display design options that specify geometric arrangements of cartridges within display units, where the cartridges are each associated with a product type. The geometric arrangements are based on inputs that include combinations of a target total product count, a target mix ratio, product types, and a product display type. Display unit blanks and cartridge blanks used to construct display units and cartridges of the product display are formed by a manufacturing device based on a generated product display design option.
Product displays are used to hold and present products. A method of manufacturing a product display can include forming display unit and cartridge blanks for assembly into a product display that has been designed using a product display design model executed on a computing device. A dataset of standardized units is created and includes products, cartridges, and display units. The product display design model generates product display design options that specify geometric arrangements of cartridges within display units, where the cartridges are each associated with a product type. The geometric arrangements are based on inputs that include combinations of a target total product count, a target mix ratio, product types, and a product display type. Display unit blanks and cartridge blanks used to construct display units and cartridges of the product display are formed by a manufacturing device based on a generated product display design option.
G06F 30/17 - Conception mécanique paramétrique ou variationnelle
G06F 30/12 - CAO géométrique caractérisée par des moyens d’entrée spécialement adaptés à la CAO, p. ex. interfaces utilisateur graphiques [UIG] spécialement adaptées à la CAO
A confection mold conveying system and methods for manufacturing of confection products, the system including a first conveyor segment and a second conveyor segment. The first conveyor segment has a first pusher bar and a series of spaced apart first pusher fingers extending therefrom. The first pusher fingers are oriented to engage confection mold trays while the first pusher bar is translated in a first direction. The first pusher fingers are re-oriented to avoid engagement with the confection mold trays while the first pusher bar is translated in a second direction opposite the first direction. The second conveyor segment receives the confection mold trays from the first conveyor segment and can include a first rotatable shaft with a first helical channel to receive a first tab of one of the confection mold trays. Rotation of the rotatable shaft thereby continuously advances the respective confection mold tray in the first direction.
A23G 1/26 - Systèmes de transport pour moules à chocolat
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 3/02 - Appareils spécialement conçus pour la fabrication ou le traitement des sucreries ou de la confiserieLeurs accessoires
B65G 35/06 - Transporteurs mécaniques non prévus ailleurs comportant un porte-charges se déplaçant le long d'un circuit, p. ex. d'un circuit fermé, et adapté pour venir en prise avec l'un quelconque des éléments de traction espacés le long du circuit
25.
HYGIENIC PALLET AND METHODS OF USE AND MANUFACTURE
A hygienic pallet suitable for use in food manufacturing is formed of a food-grade material. The pallet comprises a load supporting surface extending between pallet edges. The pallet also comprises support lips that extend upward and away from the load supporting surface and in a direction away from a pallet edge. At least two support lips can be separated to form a channel between chamfered edges of the support lips. The support lips support molds or other objects on the load supporting surface during movement of the pallet, while the channels facilitate removal of debris and liquid during use or cleaning of the pallet. The pallet further comprises a section divider that divides stacking sections of the load supporting surface. Stackable molds for food manufacturing can be placed within the stacking areas to transport the mold stacks. A method of manufacturing the hygienic pallet comprises rotational molding.
A hygienic pallet suitable for use in food manufacturing is formed of a food-grade material. The pallet comprises a load supporting surface extending between pallet edges. The pallet also comprises support lips that extend upward and away from the load supporting surface and in a direction away from a pallet edge. At least two support lips can be separated to form a channel between chamfered edges of the support lips. The support lips support molds or other objects on the load supporting surface during movement of the pallet, while the channels facilitate removal of debris and liquid during use or cleaning of the pallet. The pallet further comprises a section divider that divides stacking sections of the load supporting surface. Stackable molds for food manufacturing can be placed within the stacking areas to transport the mold stacks. A method of manufacturing the hygienic pallet comprises rotational molding.
B65D 85/72 - Réceptacles, éléments d'emballage ou paquets spécialement adaptés à des objets ou à des matériaux particuliers pour produits comestibles sous forme liquide, semi-liquide, plastique ou pâteuse
B65D 19/00 - Palettes ou plates-formes analogues, avec ou sans parois latérales, pour supporter les charges à soulever ou à déposer
27.
HYGIENIC PALLET AND METHODS OF USE AND MANUFACTURE
A hygienic pallet suitable for use in food manufacturing is formed of a food-grade material. The pallet comprises a load supporting surface extending between pallet edges. The pallet also comprises support lips that extend upward and away from the load supporting surface and in a direction away from a pallet edge. At least two support lips can be separated to form a channel between chamfered edges of the support lips. The support lips support molds or other objects on the load supporting surface during movement of the pallet, while the channels facilitate removal of debris and liquid during use or cleaning of the pallet. The pallet further comprises a section divider that divides stacking sections of the load supporting surface. Stackable molds for food manufacturing can be placed within the stacking areas to transport the mold stacks. A method of manufacturing the hygienic pallet comprises rotational molding.
The present disclosure relates to reduced sugar content milk chocolate confection and confectionery products comprising at least one rare sugar, such as allulose, methods of making the same wherein the confections and confectionery products have desirable rheological properties and organoleptic properties and stable viscosity over time. The present disclosure also relates to preventing thickening of reduced sugar content milk chocolate confections comprising at least one rare sugar, such as allulose, during manufacturing, and maintaining stable viscosity over time.
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
29.
REDUCED SUGAR MILK CHOCOLATE CONFECTIONS AND METHODS FOR MAKING THE SAME
The present disclosure relates to reduced sugar content milk chocolate confection and confectionery products comprising at least one rare sugar, such as allulose, methods of making the same wherein the confections and confectionery products have desirable rheological properties and organoleptic properties and stable viscosity over time. The present disclosure also relates to preventing thickening of reduced sugar content milk chocolate confections comprising at least one rare sugar, such as allulose, during manufacturing, and maintaining stable viscosity over time.
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
30.
REDUCED SUGAR MILK CHOCOLATE CONFECTIONS AND METHODS FOR MAKING THE SAME
The present disclosure relates to reduced sugar content milk chocolate confection and confectionery products comprising at least one rare sugar, such as allulose, methods of making the same wherein the confections and confectionery products have desirable rheological properties and organoleptic properties and stable viscosity over time. The present disclosure also relates to preventing thickening of reduced sugar content milk chocolate confections comprising at least one rare sugar, such as allulose, during manufacturing, and maintaining stable viscosity over time.
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A caramel includes water, glycerol, fat, and about 10% by weight or greater of at least one protein source including at least one protein. A method of forming a caramel includes combining water, glycerol, fat, and about 10% by weight or greater of at least one protein source including at least one protein to form a caramel composition. The method also includes hydrating the protein at a hydrating temperature less than a denaturation temperature of the protein to achieve the caramel having a predetermined water activity without denaturing the protein. The caramel includes about 25% by weight or greater of the protein source, and the protein is not in a denatured state in the caramel. A comestible product includes a protein core layer and a layer of a slab-able caramel adhering to the protein core layer.
A23G 3/44 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des peptides ou des protéines
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A caramel includes water, glycerol, fat, and about 10% by weight or greater of at least one protein source including at least one protein. A method of forming a caramel includes combining water, glycerol, fat, and about 10% by weight or greater of at least one protein source including at least one protein to form a caramel composition. The method also includes hydrating the protein at a hydrating temperature less than a denaturation temperature of the protein to achieve the caramel having a predetermined water activity without denaturing the protein. The caramel includes about 25% by weight or greater of the protein source, and the protein is not in a denatured state in the caramel. A comestible product includes a protein core layer and a layer of a slab-able caramel adhering to the protein core layer.
A23G 3/44 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des peptides ou des protéines
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A caramel includes water, glycerol, fat, and about 10% by weight or greater of at least one protein source including at least one protein. A method of forming a caramel includes combining water, glycerol, fat, and about 10% by weight or greater of at least one protein source including at least one protein to form a caramel composition. The method also includes hydrating the protein at a hydrating temperature less than a denaturation temperature of the protein to achieve the caramel having a predetermined water activity without denaturing the protein. The caramel includes about 25% by weight or greater of the protein source, and the protein is not in a denatured state in the caramel. A comestible product includes a protein core layer and a layer of a slab-able caramel adhering to the protein core layer.
A23G 3/44 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des peptides ou des protéines
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/32 - Procédés pour la préparation du caramel ou des couleurs en sucre
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A process of forming a candy bar wrapper includes forming a primary score line in a film material and cutting the film material to form the candy bar wrapper. The primary score line extends in a predetermined direction. The film material comprising at least one film layer, a film thickness, a first film surface, and a second film surface opposite the first film surface. The candy bar wrapper has a film length, a film width from a first end of the candy bar wrapper to a second end of the candy bar wrapper. The primary score line is located to permit the simultaneous breaking of a candy bar and splitting of the candy bar wrapper to separate the candy bar wrapper into two pieces in a wrapped candy bar product. A candy bar wrapper and a wrapped candy bar product are also disclosed.
B65D 75/58 - Dispositifs d'ouverture ou servant à retirer le contenu, ajoutés ou incorporés lors de la confection du paquet
B65B 61/02 - Dispositifs accessoires, non prévus ailleurs, opérant sur feuilles, flans, bandes, attaches, réceptacles ou paquets pour perforer, inciser ou appliquer des marques de code ou de dates avant l'emballage
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
A process of preparing a marshmallow piece includes preparing a pre-cook syrup batch of a mixture including a low viscosity saccharidic composition, humectant, and water as a pre-cook syrup batch. The low viscosity saccharidic composition includes at least two low viscosity saccharidic components and at least one polysaccharide. The process also includes cooking the pre-cook syrup batch to form a cooked syrup composition having a predetermined moisture content, combining the cooked syrup composition with a gelatin solution and optionally at least one flavoring to form a pre-whip marshmallow composition, whipping the pre-whip marshmallow composition to form a whipped marshmallow composition having a predetermined density, and forming and setting up a formed marshmallow composition to form the marshmallow piece. The marshmallow has a water activity in the range of between 0.40 and 0.45. A comestible includes the marshmallow and at least one dry portion having a crunchy texture.
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/52 - Produits à structure aérée, mousseuse, cellulaire ou poreuse
A23G 3/44 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des peptides ou des protéines
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits
A confection mold conveying system and methods for manufacturing of confection products, the system including a first conveyor segment and a second conveyor segment. The first conveyor segment has a first pusher bar and a series of spaced apart first pusher fingers extending therefrom. The first pusher fingers are oriented to engage confection mold trays while the first pusher bar is translated in a first direction. The first pusher fingers are re-oriented to avoid engagement with the confection mold trays while the first pusher bar is translated in a second direction opposite the first direction. The second conveyor segment receives the confection mold trays from the first conveyor segment and can include a first rotatable shaft with a first helical channel to receive a first tab of one of the confection mold trays. Rotation of the rotatable shaft thereby continuously advances the respective confection mold tray in the first direction.
A confection mold conveying system and methods for manufacturing of confection products, the system including a first conveyor segment and a second conveyor segment. The first conveyor segment has a first pusher bar and a series of spaced apart first pusher fingers extending therefrom. The first pusher fingers are oriented to engage confection mold trays while the first pusher bar is translated in a first direction. The first pusher fingers are re-oriented to avoid engagement with the confection mold trays while the first pusher bar is translated in a second direction opposite the first direction. The second conveyor segment receives the confection mold trays from the first conveyor segment and can include a first rotatable shaft with a first helical channel to receive a first tab of one of the confection mold trays. Rotation of the rotatable shaft thereby continuously advances the respective confection mold tray in the first direction.
Fried confectionery food products such as doughnuts and mini doughnuts, compositions, and methods for making wherein the confectionery food products have an extended shelf-life of from more than three (3) months up to nine (9) months where water activity, moisture loss and undesirable flavor and texture changes are controlled.
Fried confectionery food products such as doughnuts and mini doughnuts, compositions, and methods for making wherein the confectionery food products have an extended shelf-life of from more than three (3) months up to nine (9) months where water activity, moisture loss and undesirable flavor and texture changes are controlled.
A ground vehicle for transporting loads comprises a load stabilizer to provide additional stability of the load during transport. The load stabilizer includes a securing arm coupled to a support frame that is coupled to a pad. The securing arm is also configured to movably mate with the ground vehicle. When a load is placed onto the ground vehicle, the load stabilizer is positioned so that the pad contacts the load to provide stability. The load stabilizer is positioned by actuating a motor, such as a stepper motor. The motor stops when it reaches a torque threshold placed on the motor through contact of the load stabilizer with the load. This mechanism allows for a lightweight load stabilizer that minimally affects the center of mass of the ground vehicle, while at the same time, provides a consistent load-stabilizing force that reduces the likelihood of damage to the load.
A ground vehicle for transporting loads comprises a load stabilizer to provide additional stability of the load during transport. The load stabilizer includes a securing arm coupled to a support frame that is coupled to a pad. The securing arm is also configured to movably mate with the ground vehicle. When a load is placed onto the ground vehicle, the load stabilizer is positioned so that the pad contacts the load to provide stability. The load stabilizer is positioned by actuating a motor, such as a stepper motor. The motor stops when it reaches a torque threshold placed on the motor through contact of the load stabilizer with the load. This mechanism allows for a lightweight load stabilizer that minimally affects the center of mass of the ground vehicle, while at the same time, provides a consistent load-stabilizing force that reduces the likelihood of damage to the load.
A ground vehicle for transporting loads comprises a load stabilizer to provide additional stability of the load during transport. The load stabilizer includes a securing arm coupled to a support frame that is coupled to a pad. The securing arm is also configured to movably mate with the ground vehicle. When a load is placed onto the ground vehicle, the load stabilizer is positioned so that the pad contacts the load to provide stability. The load stabilizer is positioned by actuating a motor, such as a stepper motor. The motor stops when it reaches a torque threshold placed on the motor through contact of the load stabilizer with the load. This mechanism allows for a lightweight load stabilizer that minimally affects the center of mass of the ground vehicle, while at the same time, provides a consistent load-stabilizing force that reduces the likelihood of damage to the load.
B60P 7/14 - Fixation ou support par des organes d'arrimage de la charge les organes d'arrimage de la charge comportant une cloison mobile
B60P 1/02 - Véhicules destinés principalement au transport des charges et modifiés pour faciliter le chargement, la fixation de la charge ou son déchargement avec mouvement parallèle de haut en bas de l'élément supportant ou contenant la charge
B60P 1/52 - Véhicules destinés principalement au transport des charges et modifiés pour faciliter le chargement, la fixation de la charge ou son déchargement utilisant des rouleaux sur l'élément supportant ou contenant la charge
A modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding the baked cake fine crumbs, and blending the resulting crumbs with a binding agent to make a cake truffle, wherein the cake truffle has a water into activity less than around 0.7, and optionally covering the cake truffle with a confectionary coating, or with milk chocolate.
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
54.
DAIRY-FREE CHOCOLATE CONFECTIONS AND METHOD OF MAKING
A dairy-free and vegan chocolate confection and method of making the same are disclosed. In the confection of the invention, the milk solids present in traditional milk chocolate are replaced by grain flour. The grain flour is roasted or heat treated to impart desirable flavor and texture characteristics to the confection
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A process of forming a crispy pressed snack includes combining at least one expandable plant product having a pre-gelled starch with a plurality of inclusions to form a mixture. The process also includes pressing the mixture together in a mold while applying heat at a temperature less than 220° C. to the mold to steam-cook the inclusions and cook the pre-gelled starch in the expandable plant product. The process further includes expanding the mold to reduce the pressure in the mold, thereby expanding the expandable plant product and forming the crispy pressed snack. A crispy pressed snack includes a mixture including an expanded plant product and pieces of at least one steamed low-starch vegetable. The steamed low-starch vegetable is present at about 10% to about 20%, by weight of the mixture. A starch of the expanded plant product holds the mixture together.
A23L 7/178 - Préparation de céréales soufflées à partir de grains entiers ou de morceaux de grains sans préparation de farine ou de pâte par décompression avec ou sans chauffage
A23L 7/165 - Préparation de céréales soufflées impliquant la préparation de farine ou de pâte en tant qu'étape intermédiaire
A23P 30/32 - Soufflage ou expansion par décompression, p. ex. soufflage par explosionSoufflage ou expansion par traitement sous vide
A23L 19/10 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement de tubercules ou d'autres racines contenant de l'amidon
A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
A dairy-free, gluten free and vegan chocolate confection and method of making the same are disclosed. In the chocolate confection of the invention, the milk solids present in traditional milk chocolate are replaced by heat-treated legume flour. The heat-treated legume flour imparts desirable flavor and texture characteristics to the chocolate confection. The legume flours have relatively low levels of sugar and high levels of protein and fiber. They are also suitable for reduced-sugar chocolate formulations.
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A dairy-free, gluten free and vegan chocolate confection and method of making the same are disclosed. In the chocolate confection of the invention, the milk solids present in traditional milk chocolate are replaced by heat-treated legume flour. The heat-treated legume flour imparts desirable flavor and texture characteristics to the chocolate confection. The legume flours have relatively low levels of sugar and high levels of protein and fiber. They are also suitable for reduced-sugar chocolate formulations.
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A reduced calorie filling composition may include a chocolate component and an aqueous component. The chocolate component may be present in an amount from about 30% to about 70% by weight of the reduced calorie filling composition. The aqueous component may include water in an amount from about 9% to about 20% by weight of the reduced calorie filling composition. In addition, the aqueous component may include a sweetener component in an amount from about 5% to about 30% by weight of the reduced calorie filling composition. The aqueous component may also includes a humectant in an amount from about 2% to about 10% by weight of the reduced calorie filling composition. A confectionery product may be a finished reduced calorie confectionery product having a reduced calorie coating composition on the reduced calorie filling composition. The finished reduced calorie confectionery product may be a reduced calorie truffle.
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/32 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
A process of forming a confectionery product includes heating a confectionery mixture comprising a sweetened milk product and fat while stirring until the confectionery mixture reaches a predetermined consistency. The process also includes forming the confectionery product upon cooling of the confectionery mixture. The confectionery product has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater. A confectionery product includes a confectionery mixture. The confectionery product includes a sweetened milk product, butter, cocoa powder, a sweetener, and a preservative. The sweetener is corn syrup, inulin, tapioca syrup, maltodextrin, pear puree, and/or a combination thereof. The confectionery mixture has a water activity of about 0.59 or greater, has a sugar content of about 87 degrees Brix or less, and has a shelf life of about three months or greater.
A23G 1/42 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des micro-organismes ou des enzymesProduits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des agents paramédicaux ou diététiques, p. ex. des vitamines
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/46 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des produits laitiers
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
61.
PREPARATION AND EFFICACY OF TOOTH WHITENING TABLET INCLUDING SHMP
The present invention is directed to a confectionery capable of imparting tooth-whitening benefits to an end-user, the confectionery containing: sodium hexametaphosphate (SHMP), one or more sweeteners; and optionally a food-grade acid, such as citric acid. The present invention is also directed to a method of imparting tooth-whitening benefits to a consumer involving inserting the above-described confectionery into a consumer's mouth and allowing the confectionery to dissolve in the consumer's mouth, and repeating over a prolonged period of time.
A23G 3/50 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec structure supportée
A23G 3/36 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A61Q 11/00 - Préparations pour le nettoyage des dents, de la bouche ou des prothèses dentaires, p. ex. dentifricesBains de bouche
62.
Optimal merchandise selection and merchandising design display methods and systems
The novel invention provides methods and systems for automated production of merchandising displays. The displays can be assembled in whole, shipped in whole and filled with customer-selected products in customer-selected amounts, filled with criteria-selected products in criteria-selected amounts or both.
An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed.
A23G 1/52 - Produits à structure aérée, mousseuse, cellulaire ou poreuse
A23G 1/56 - Produits liquidesProduits solides sous forme de poudre, de flocons ou de granules pour obtenir des produits liquides, p. ex. pour faire du lait au chocolat
A23P 30/40 - Production de mousse ou de produits fouettés
The present disclosure relates, in general, to stackable containers which are effective for shipping goods to a point of sale and for being easily and reliably converted into a merchandise display case after delivery. More particularly, provided herein is a foldable, stackable shipping and display container for shipping goods to a point of sale can be easily converted into a merchandise display case, and can be formed from one or more blanks folded and formed according to a method for creating the box such that it encloses the storage space on all sides.
B65D 5/54 - Lignes de moindre résistance facilitant l'ouverture des réceptacles ou leur division en parties séparées, par découpage ou déchirement
B65D 5/02 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en pliant ou montant un seul flan pour former un corps tubulaire avec ou sans pliage subséquent, ou par addition d'éléments séparés, pour fermer les extrémités du corps
B65D 5/16 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en pliant ou montant un seul flan pour former un corps tubulaire avec ou sans pliage subséquent, ou par addition d'éléments séparés, pour fermer les extrémités du corps le corps tubulaire étant formé avec une ouverture ou une partie amovible disposée pour permettre d'enlever ou d'introduire le contenu par un côté ou plus
B65D 5/44 - Parties insérées dans le réceptacle, qui en font partie intégrante ou qui lui sont fixées pour former des garnitures intérieures ou extérieures
B65D 5/36 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier spécialement conçus pour permettre le repliage et le retour à la position dressée sans dégager les raccordements latéraux ou du fond
B65D 5/00 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier
B31B 50/26 - Pliage des feuilles, des flans ou des bandes
A comestible binder includes water, glycerol, and about 25% by weight or greater of a protein source including a protein. A comestible product includes inclusions and the binder holding the inclusions together in the comestible product. A method of forming a binder includes combining water, glycerol, and about 10% by weight or greater of the protein source to form a binder composition. The method also includes removing water at a dehydrating temperature less than a denaturation temperature of the protein to achieve the binder having a predetermined moisture level without denaturing the protein. The binder includes about 25% by weight or greater of the protein source and the protein is not in a denatured state in the binder. The protein source may include a pulse protein, a lentil protein, a chickpea protein, a potato protein, a rapeseed protein, a sunflower protein, an algae protein, or a combination thereof.
A23L 7/126 - En-cas ou similaires obtenus par amalgame, façonnage ou compactage de céréales ou de morceaux de céréales, p. ex. barres de céréales
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/44 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des peptides ou des protéines
A23G 3/48 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A process of producing crispy pulses includes hydrating a plurality of raw pulses including cooking to produce hydrated pulses having a predetermined hydrated texture and a predetermined hydrated moisture content and crisping the hydrated pulses to produce the crispy pulses having a crispy texture and a predetermined final moisture content. A crispy pulse formed from a raw pulse has a predetermined crispy texture profile and a crispy texture.
A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
A23L 11/00 - Légumes secs, c.-à-d. fruits de plantes légumineuses, pour l'obtention d'alimentsProduits dérivés de légumineusesLeur préparation ou leur traitement
76.
SCORED CANDY BAR WRAPPER AND METHOD OF OPENING SAME
A process of forming a candy bar wrapper includes forming a primary score line in a film material and cutting the film material to form the candy bar wrapper. The primary score line extends in a predetermined direction. The film material comprising at least one film layer, a film thickness, a first film surface, and a second film surface opposite the first film surface. The candy bar wrapper has a film length, a film width from a first end of the candy bar wrapper to a second end of the candy bar wrapper. The primary score line is located to permit the simultaneous breaking of a candy bar and splitting of the candy bar wrapper to separate the candy bar wrapper into two pieces in a wrapped candy bar product. A candy bar wrapper and a wrapped candy bar product are also disclosed.
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
77.
SCORED CANDY BAR WRAPPER AND METHOD OF OPENING SAME
A process of forming a candy bar wrapper includes forming a primary score line in a film material and cutting the film material to form the candy bar wrapper. The primary score line extends in a predetermined direction. The film material comprising at least one film layer, a film thickness, a first film surface, and a second film surface opposite the first film surface. The candy bar wrapper has a film length, a film width from a first end of the candy bar wrapper to a second end of the candy bar wrapper. The primary score line is located to permit the simultaneous breaking of a candy bar and splitting of the candy bar wrapper to separate the candy bar wrapper into two pieces in a wrapped candy bar product. A candy bar wrapper and a wrapped candy bar product are also disclosed.
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A process of preparing a marshmallow piece includes preparing a pre-cook syrup batch of a mixture including a low viscosity saccharidic composition, humectant, and water as a pre-cook syrup batch. The low viscosity saccharidic composition includes at least two low viscosity saccharidic components and at least one polysaccharide. The process also includes cooking the pre-cook syrup batch to form a cooked syrup composition having a predetermined moisture content, combining the cooked syrup composition with a gelatin solution and optionally at least one flavoring to form a pre-whip marshmallow composition, whipping the pre-whip marshmallow composition to form a whipped marshmallow composition having a predetermined density, and forming and setting up a formed marshmallow composition to form the marshmallow piece. The marshmallow has a water activity in the range of between 0.40 and 0.45. A comestible includes the marshmallow and at least one dry portion having a crunchy texture.
The present invention is a package having strengthened, reinforced lines of weakness. More particularly, the package, in its fully formed configuration, provides for a self-reinforced package and strengthened, reinforced lines of weakness for stacking and transport wherein the package is resistant to fracture at its lines of weakness due to jostling of its contents against the inside of the package and at its lines of weakness.
B65D 5/54 - Lignes de moindre résistance facilitant l'ouverture des réceptacles ou leur division en parties séparées, par découpage ou déchirement
B65D 5/02 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en pliant ou montant un seul flan pour former un corps tubulaire avec ou sans pliage subséquent, ou par addition d'éléments séparés, pour fermer les extrémités du corps
B65D 71/00 - Paquets d'objets maintenus ensemble par des éléments d'emballage pour la commodité du stockage ou du transport, p. ex. paquets compartimentés pour le transport à la main de plusieurs réceptacles tels que des boîtes de bière ou des bouteilles de boissons gazeusesBalles de matériaux
B65D 5/00 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier
A process of preparing a marshmallow piece includes preparing a pre-cook syrup batch of a mixture including a low viscosity saccharidic composition, humectant, and water as a pre-cook syrup batch. The low viscosity saccharidic composition includes at least two low viscosity saccharidic components and at least one polysaccharide. The process also includes cooking the pre-cook syrup batch to form a cooked syrup composition having a predetermined moisture content, combining the cooked syrup composition with a gelatin solution and optionally at least one flavoring to form a pre-whip marshmallow composition, whipping the pre-whip marshmallow composition to form a whipped marshmallow composition having a predetermined density, and forming and setting up a formed marshmallow composition to form the marshmallow piece. The marshmallow has a water activity in the range of between 0.40 and 0.45. A comestible includes the marshmallow and at least one dry portion having a crunchy texture.
ABSTRACT The present disclosure relates to a shipping and display container which can be formed from one or more blanks folded and formed according to a method for creating the container. A portion of the blank forming the front wall can be formed from two stacked, joined layers including an interior and an exterior blank layer. The exterior blank layer includes top flaps and bottom flaps, the top flaps being significantly smaller in height compared to the bottom flaps such that when the container is formed, the top flaps form a bearing surface along the border of the container, on which a second container may be stacked, while defining a central window that displays the interior contents of the container. CA 3098689 2020-11-05
B65D 5/20 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en repliant les parties reliées à un panneau central sur chaque côté pour former le corps du réceptacle, p. ex. en forme de plateau
B65D 5/42 - Détails des réceptacles ou des flans de réceptacles pliables ou dressables
B65D 21/02 - Réceptacles de forme spéciale ou pourvus de garnitures ou de pièces de fixation, pour faciliter l'emboîtement, le gerbage ou l'assemblage
Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23P 30/25 - Co-extrusion de produits alimentaires différents
A23L 19/00 - Produits à base de fruits ou de légumesLeur préparation ou leur traitement
A23J 3/24 - Traitement des protéines pour l'alimentation par texturation utilisant la congélation
A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion
A23L 5/10 - Procédés généraux de cuisson des aliments, p. ex. par rôtissage ou friture
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Flour and preparations made from cereals; bread, pastries and confectionery; chocolate; ice cream, sorbets and other edible ices; sugar, honey, treacle; sauces and other condiments; ice (frozen water); chocolates; chocolate products, chocolate bars; candy; chocolate with or without inclusions such as nuts or peanut butter; confectioneries; confectionery chips for baking or as toppings for food; cookies, biscuits, cakes, pastry, pies; frozen confections; ice cream confections; flavoured syrups, namely, chocolate syrups, peanut butter flavoured syrups, chocolate and peanut butter flavoured syrups; confectionery toppings for ice cream and for desserts; chocolate based spreads; chocolate based spreads containing nuts; prepared desserts.
A coated particle may include a food particle coated by a carbohydrate. The coated particle may have an average particle size from about 10 μm to about 250 μm. The food particle may include a relatively bitter component (e.g., cocoa) and a protein component (e.g., whey protein, soy protein, rice protein, fava bean protein, and/or milk protein). A weight ratio of bitter component to protein component may be about 3 or greater. The food particle may also include a starch, such as rice starch. Additionally, the coated particle may have a surface area fraction of the carbohydrate that is greater than an average weight fraction of the carbohydrate. For example, the surface area fraction of the carbohydrate may be from about 30% to about 80%. In addition, the coated particle may have a substantially non-spherical and irregular shape. The coated particle may be prepared via a spray drying process.
A23G 1/50 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la forme, la structure ou la forme physique, p. ex. produits avec un support non comestible
A23P 20/18 - Appareils ou procédés de revêtement avec des produits liquides ou semi-liquides par revêtement par pulvérisation, par revêtement par lit fluidisé ou par coulée
A23J 1/20 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir du lait, p. ex. caséinePréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir du petit-lait
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A dairy-free and vegan chocolate confection and method of making the same are disclosed. In the confection of the invention, the milk solids present in traditional milk chocolate are replaced by grain flour. The grain flour is roasted or heat treated to impart desirable flavor and texture characteristics to the confection.
A23G 1/32 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
A23G 1/02 - Traitements préliminaires, p. ex. fermentation du cacao
A23G 1/36 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
89.
DAIRY-FREE CHOCOLATE CONFECTIONS AND METHOD OF MAKING
A dairy-free and vegan chocolate confection and method of making the same are disclosed. In the confection of the invention, the milk solids present in traditional milk chocolate are replaced by grain flour. The grain flour is roasted or heat treated to impart desirable flavor and texture characteristics to the confection.
A23G 3/36 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition
A23G 3/48 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 1/32 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A confection is formed of a mixture including at least one first simple carbohydrate, at least one non-hygroscopic second simple carbohydrate, and at least one hydrocolloid. In some embodiments, the non-hygroscopic second simple carbohydrate includes disaccharides, trisaccharides, or combinations thereof. In some embodiments, the hydrocolloid includes a starch hydrolysate having a dextrose equivalent less than 36, and the confection is substantially free of starch hydrolysates having a dextrose equivalent of 36 or greater. In some embodiments, the confection is a hard candy. A method of making a confection includes mixing at least one first simple carbohydrate, at least one non-hygroscopic second simple carbohydrate, and at least one hydrocolloid to form a mixture. The method also includes heating the mixture, cooking the mixture to a predetermined moisture content, and cooling and working the mixture to form the confection comprising the mixture.
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/46 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des produits laitiers
91.
REDUCED SUGAR CHOCOLATE AND METHOD OF MAKING THE SAME
A reduced sugar milk chocolate wherein at least a portion of the unsweetened chocolate used to make the product has been subjected to a debittering process that reduces the amount of caffeine and theobromine present. Use of the deflavored unsweetened chocolate enables non-fat cocoa to replace some of the sugar added to the chocolate without imparting an undesirable amount of bitterness or chocolate to flavor to the finished product. This composition and method also enables the production of a standard of identity chocolate with reduced sugar.
A reduced sugar milk chocolate wherein at least a portion of the unsweetened chocolate used to make the product has been subjected to a debittering process that reduces the amount of caffeine and theobromine present. Use of the deflavored unsweetened chocolate enables non-fat cocoa to replace some of the sugar added to the chocolate without imparting an undesirable amount of bitterness or chocolate to flavor to the finished product. This composition and method also enables the production of a standard of identity chocolate with reduced sugar.
A modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding the baked cake into fine crumbs, and blending the resulting crumbs with a binding agent to make a cake truffle, wherein the cake truffle has a water activity less than around 0.7, and optionally covering the cake truffle with a confectionary coating, or with milk chocolate.
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits
A modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding the baked cake into fine crumbs, and blending the resulting crumbs with a binding agent to make a cake truffle, wherein the cake truffle has a water activity less than around 0.7, and optionally covering the cake truffle with a confectionary coating, or with milk chocolate.
A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/40 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les matières grasses utilisées
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
95.
FILLED CLUSTER PRODUCTS AND SYSTEMS AND METHODS FOR CREATING THE SAME
Filled cluster products comprising an inner material and an outer shell, and methods of manufacturing the same, are disclosed. Outer shells comprising delicate exclusions are susceptible to moisture and force and present a challenge in manufacturing filled cluster products. Typical filled cluster products with delicate extrusions have an outer shell with a high binder to exclusion ratio and significant sugar content. Disclosed herein are methods and formulations for the manufacture of filled cluster products having a low binder to exclusion ratio and a low sugar content.
A method of forming a food product includes substituting a pre-determined amount of added sugar of the food product with a bulk filler including a reduced-flavor cocoa product. The formed food product includes the bulk filler. A method of forming a milk chocolate composition includes mixing and grinding a cocoa composition including sugar, a milk powder, and a reduced-flavor cocoa product and conching the cocoa composition with a fat composition including cocoa butter to form the milk chocolate composition. A confectionery composition includes sugar, at least one fat source, and a bulk filler including a reduced-flavor cocoa product.
A23G 1/40 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 1/00 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A23G 1/46 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des produits laitiers
A reduced calorie filling composition may include a chocolate component and an aqueous component. The chocolate component may be present in an amount from about 30% to about 70% by weight of the reduced calorie filling composition. The aqueous component may include water in an amount from about 9% to about 20% by weight of the reduced calorie filling composition. In addition, the aqueous component may include a sweetener component in an amount from about 5% to about 30% by weight of the reduced calorie filling composition. The aqueous component may also include a humectant in an amount from about 2% to about 10% by weight of the reduced calorie filling composition. A confectionery product may be a finished reduced calorie confectionery product having a reduced calorie coating composition on the reduced calorie filling composition. The finished reduced calorie confectionery product may be a reduced calorie truffle.
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A reduced calorie filling composition may include a chocolate component and an aqueous component. The chocolate component may be present in an amount from about 30% to about 70% by weight of the reduced calorie filling composition. The aqueous component may include water in an amount from about 9% to about 20% by weight of the reduced calorie filling composition. In addition, the aqueous component may include a sweetener component in an amount from about 5% to about 30% by weight of the reduced calorie filling composition. The aqueous component may also include a humectant in an amount from about 2% to about 10% by weight of the reduced calorie filling composition. A confectionery product may be a finished reduced calorie confectionery product having a reduced calorie coating composition on the reduced calorie filling composition. The finished reduced calorie confectionery product may be a reduced calorie truffle.
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
