子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 61 | Cocoa nuggets and method of making same | US13457803 | 2012-04-27 | US08668950B2 | 2014-03-11 | Xiaoying Wang |
| Cocoa nuggets and methods for their manufacture are disclosed. The nuggets are formed by providing a dough including, on a dry basis, at least 30% by weight cocoa powder, the dough having a moisture content of at least 10% to about 52% by weight. The dough is processed into nuggets having a moisture content of not greater than about 15% by weight. The nuggets can be crunchy or chewy and can be used as an ingredient such as an inclusion or a topping for food products in order to increase antioxidant levels and the method of creating the nuggets results in minimal loss of antioxidant capacity as a result of processing. | ||||||
| 62 | AERATED FAT-BASED CONFECTIONERY | US13823900 | 2011-09-15 | US20130273229A1 | 2013-10-17 | Hiroyuki Utsunomiya; Masamitsu Tanaka; Yuka Nagashima; Takanori Chiwata |
| Disclosed is an aerated fat-based confectionery that, unlike a conventional shell-type or tapered shape, has a novel shape, that is, a cubic or rectangular parallelepiped shape having top, bottom, and side surfaces in contact with and perpendicularly to each other, or any shape such as an animal or flower shape having a given thickness, has a light texture and a sharp melt-in-the-mouth sensation, does not require alignment in packaging. The confectionery can be obtained by aerating a fat-based confectionery mass having a fat content of 30 to 60% by weight such as chocolate to a specific gravity of 0.5 to 1.0 and cutting the aerated mass with a heated wire so that the side surface is perpendicularly to the top and bottom surfaces. | ||||||
| 63 | Dry Powdered Comestibles | US13354252 | 2012-01-19 | US20130189391A1 | 2013-07-25 | Cole Alexander Egger |
| A composition and method of use applicable to mitigate the effects of human fatigue that includes a base composition of at least one finely powdered simple sugar and at least one finely powdered polysaccharide, a flavoring, a hinder and a single dose packaging. The powdered composition is made available in a variety of flavors within a tubular package that aids in pouring the dry contents directly into the mouth without waste, where it is easily dissolved and assimilated by the body. | ||||||
| 64 | CULINARY CAPSULE | US12867827 | 2009-01-26 | US20110003040A1 | 2011-01-06 | Bjorn Graf; Markus Hartmann; Doris Chng; Philippe Duboc; Fritz Wilhelm Nueckel |
| Described is a capsule comprising a plurality of compacted food articles comprising a dehydrated food powder mixed in a fat-based binding system. A method for the production of the capsule is further described. | ||||||
| 65 | FAT FILLING OR CHOCOLATE SUBSTITUTE FOR CEREAL-BASED BAKERY PRODUCTS | US12063280 | 2006-08-07 | US20100136182A1 | 2010-06-03 | Jean-Luc Rabault; Francois Belouin |
| The invention relates to a butterfat filling or imitation chocolate with a reduced butterfat and/or sugar content, and cereal cooking products comprising one such butterfat filling or imitation chocolate. The inventive butterfat filling or imitation chocolate consists of a suspension of solid particles in a continuous fat phase, said suspension comprising less than 33% butterfat and between 3 and 40% raw starch. | ||||||
| 66 | CONFECTIONERY COMPOSITIONS USING NANOMATERIALS | US11686193 | 2007-03-14 | US20070218165A1 | 2007-09-20 | Armando Castro; Elena Mirzoeva |
| Improved confectionery compositions having nanomaterials and methods regarding same are presented. In an embodiment, the present invention provides a confectionery composition comprising a confectionery center surrounded by a coating containing a nanomaterial such as a nanoclay, a mixture of nanoclay materials, a nanocomposite material and combinations thereof. | ||||||
| 67 | Substantially soluble display medium | US11432860 | 2006-05-12 | US20060286218A1 | 2006-12-21 | David Salzman |
| The present invention is related to substantially soluble display media. Such display media can be used, e.g., to garnish a consumable liquid product. The present invention is also directed to methods for making and using the substantially soluble display media described herein. | ||||||
| 68 | MENTHYL HALF ACID ESTER DIRIVATIVES, PROCESSES FOR PREPARING SAME, AND USES THEREOF FOR THEIR COOLING/REFRESHING EFFECT IN CONSUMABLE MATERIALS | US10611025 | 2003-07-01 | US20050004214A1 | 2005-01-06 | Mark Dewis; Michelle Huber; Michael Cossette |
| Described is a genus of menthyl half acid ester derivatives having the structure: and processes for producing same, wherein n is an integer of from 1 to 5; wherein X is either —OR″ or —NRR′; wherein R″ is hydrogen, C1-C5 lower alkyl or C3-C6 lower alkenyl; wherein R is hydrogen, C1-C5 lower alkyl, 2-hydroxyethyl or cyclopropyl and wherein R′ is hydrogen, methyl or ethyl; with the proviso that when X is —OR″, n is an integer of from 3 to 5, having utility for augmenting, enhancing or imparting a taste or cooling effect or refreshing effect in or to an ingestible or topical composition. | ||||||
| 69 | Frozen dessert novelty and method for its preparation | US09846989 | 2001-05-01 | US06713101B2 | 2004-03-30 | Josephine E. Lometillo; Singhachai Surintranspanot |
| A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the product before and during consumption, and a process for preparing it. The product is mounted on a stick to facilitate handling and eating. | ||||||
| 70 | Consumable product including consumable component and alpha-keto enamine derivatives | US10448306 | 2003-05-30 | US20040052828A1 | 2004-03-18 | Thomas Hofmann; Harald Ottinger; Oliver Frank; Tomislav Soldo; Christoph Cerny; Fabien Robert; Imre Blank |
| The present invention relates to a consumable product that includes a consumable component and a cooling component present in an amount sufficient to provide a cooling sensation to a consumer, which cooling component includes one or more compounds each having the general formula: 1 wherein R1 is selected from the group consisting of N-Pyrrolidinyl, N-Pyridinyl, N-(aminodiethyl), N-(2-carboxy-pyrrolidinyl), piperidinyl, or N-(2-Methoxycarbonyl-pyrrolidinyl); R2 is selected from the group consisting of hydrogen or methyl; X is selected from the group consisting of methylene, ethylidene, 1-Propylidene, or oxy radical; and Y is selected from the group consisting of methylene, ethylidene, 1-propylidene, oxy radical, ethan-1,2-diyl, ethen-1,2-diyl, propan-1,2-diyl, or ethan-1-oxy-1-yl, provided that when R1 is N-pyrrolidinyl, X is methylene, and Y is ethylidene then R2 cannot be hydrogen, and provided that when R1 is N-pyrrolidinyl, and X and Y are each methylene, then R2 cannot be methyl. In particular, the consumable product can be a food product, perfume, cosmetic, or pharmaceutical. | ||||||
| 71 | Coated candy products | US09615806 | 2000-07-13 | US06524635B1 | 2003-02-25 | Marcel Aebi |
| A process for preparing a candy product with a fat-based coating having embedded therein at least one edible object by coating a candy base with a fat-based coating, softening the fat-based coating, embedding the at least one edible object in the fat-based coating and hardening the fat-based coating. | ||||||
| 72 | USE OF POWDERED GUM IN MAKING A COATING FOR A CONFECTION | US09908422 | 2001-07-18 | US20030026878A1 | 2003-02-06 | Christine L. Corriveau; Gwendolyn Graff |
| A coating process for coating a plurality of centers comprising the steps of: (a) tumbling a plurality of centers in a rotating pan; (b) wetting said plurality of centers with a grossing syrup; (c) distributing said grossing syrup amongst individual centers by rotating said pan for a period of time after wetting; (d) applying a dry charge comprising a gum base and a powdered bulk sweetener on said plurality of centers to absorb said grossing syrup, thereby forming a plurality of powder-coated centers; (e) repeating steps (b) through (d) a predetermined number of times to obtain a plurality of grossed centers; and (f) drying said plurality of grossed centers. | ||||||
| 73 | Lollipop beverage top | US09681979 | 2001-07-03 | US20030012854A1 | 2003-01-16 | Jason P. Bacanskas |
| An attachment for a beverage dispenser which allows the consumer to draw the beverage through the attachment thereby enhancing the flavor. The attachment can be made of a hard candy or other substance which would partially dissolve when exposed to a liquid media. The attachment also includes a handle so that in the event of the beverage being depleted before the candy is consumed, the attachment doubles as a lollipop type consumable. | ||||||
| 74 | Method of using alpha-keto enamine derivatives as ingredients and products incorporating same | US09863970 | 2001-05-23 | US20020022039A1 | 2002-02-21 | Thomas Hofmann; Harald Ottinger; Oliver Frank; Tomislav Soldo; Christoph Cerny; Fabien Robert; Imre Blank |
| The present invention concerns the food, cosmetic and pharmaceutical compositions including a compound of general formula: 1 alone or in combination, as an ingredient for food, cosmetic, pharmaceutical, and perfume compositions, wherein R1 includes N-Pyrrolidinyl, N-Pyridinyl, N-(amino-diethyl), N-(2-carboxy-pyrrolidinyl), N-(2-Methoxycarbonyl-pyrrolidinyl), or a combination thereof; R2 includes hydrogen, methyl, or a combination thereof; X includes methylene, ethylidene, 1-Propylidene, oxy radical, or a combination thereof; and Y includes methylene, ethylidene, 1-propylidene, oxy radical, ethan-1,2-diyl, ethen-1,2-diyl, propan-1,2-diyl, ethan-1,2-oxy-1,2-yl, or a combination thereof. Food products containing such compositions, as well as methods of imparting a cooling effect on a consumer's skin, are also included. | ||||||
| 75 | Method for preparing aerosol packaged glaze forming composition | US668159 | 1991-03-12 | US5128161A | 1992-07-07 | Robert M. Smith |
| A low pH egg wash substitute is prepared by blending maltodextrin having a DE of from 1 to 20% with a plasticizer, a secondary film former, 70 to 90% water and preferably a sufficient amount of a microbial inhibitor to effectively retard microbe growth. The composition is rendered essentially chloride ion free by circulating the concentrate through an anionic or mixed ion exchange resin bed. The substantially chloride ion free concentrate is then heat pasteurized and preferably purged with an inert gas. The concentrate is then added to a typical metal aerosol container (e.g., tin coated steel or aluminum) which is then charged with an appropriate propellant. The resulting aerosol packaged glaze forming composition has a low pH which retards microbial growth while at the same time is only mildy corrosive to its container. | ||||||
| 76 | Meltable hard candy article | US868815 | 1978-01-12 | US4158064A | 1979-06-12 | Benjamin Banowitz |
| A flat bar of precooked stable hard candy having a low moisture content which is rapidly meltable to form a brittle, non-sticky glaze coating on a confection or food item and having good shelf life and packaging characteristics with the hard candy bar having a generally planar main body secion provided with spaced supporting projections extending downwardly a short distance from the lower surface thereof and a depending skirt section extending downwardly a like distance along the entire periphery of the bar to form an enclosure below the main body section for retaining fluid and melted syrup during heating thereof in a cooking vessel so as to effect more rapid melting of the bar without burning or scorching the hard candy. In some embodiments the hard candy bar is provided with means for introducing water into the enclosure through the upper surface of the main body section. | ||||||
| 77 | SOLUBLE AGGLOMERATED CHOCOLATE POWDER | US15745916 | 2016-07-19 | US20180206516A1 | 2018-07-26 | Bruno Chavez Montes; Timothy James Wooster; Dominique Jaccard; Hugues Lefait |
| The invention concerns a method for producing a soluble agglomerated chocolate powder, said powder comprising cocoa and other chocolate powder ingredients including a sweetener and/or a white component powder comprising protein, said process comprising the steps of: —preparing an aqueous emulsion of cocoa fat, —loading a fluid bed agglomerator with the chocolate powder solid ingredients other than cocoa, —spraying the emulsion of cocoa fat into the fluid bed agglomerator to form agglomerates. The invention concerns also the use of an aqueous emulsion of cocoa fat to agglomerate chocolate powder ingredients of a soluble agglomerated chocolate powder. | ||||||
| 78 | Aerated fat-based confectionery | US13823900 | 2011-09-15 | US09648893B2 | 2017-05-16 | Hiroyuki Utsunomiya; Masamitsu Tanaka; Yuka Nagashima; Takanori Chiwata |
| Disclosed is an aerated fat-based confectionery that, unlike a conventional shell-type or tapered shape, has a novel shape, that is, a cubic or rectangular parallelepiped shape having top, bottom, and side surfaces in contact with and perpendicularly to each other, or any shape such as an animal or flower shape having a given thickness, has a light texture and a sharp melt-in-the-mouth sensation, does not require alignment in packaging. The confectionery can be obtained by aerating a fat-based confectionery mass having a fat content of 30 to 60% by weight such as chocolate to a specific gravity of 0.5 to 1.0 and cutting the aerated mass with a heated wire so that the side surface is perpendicularly to the top and bottom surfaces. | ||||||
| 79 | INSTANT SOLID BEVERAGE AND METHODS OF PREPARATION | US14127060 | 2012-07-05 | US20140234517A1 | 2014-08-21 | Rebecca Lian Hwee Peng; Michael Wang; ShengHua Zhu; Werner Bauer |
| The invention concerns An instant solid beverage in form of granules, each granule (1) comprising: −0.1 to 30% by weight of a beverage concentrate (2), and −60 to 95% by weight of a carbohydrate (3), wherein particles of the carbohydrate (3) construct a meshwork structure of the granule (1), and wherein debris or drops of the beverage concentrate (2) inset dispersedly among the carbohydrate particles meshwork structure (3) or debris or drops of the beverage concentrate (2) act as linkage bridges between particles of the carbohydrate (3), and wherein pores (4) are dispersed within the meshwork structure. | ||||||
| 80 | PARTICULATE COATING PROCESSING | US13861506 | 2013-04-12 | US20130224334A1 | 2013-08-29 | Mark Jarrard; Gerald Cotten; Cesar Elejalde; Thomas Kuncewitch; Frank Luzniak |
| The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form. | ||||||
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