| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 181 | Method of manufacturing confection and product | US23545038 | 1938-10-17 | US2287838A | 1942-06-30 | JOSEPH STANLEY |
| 182 | Food and food packaging | US73814934 | 1934-08-02 | US2042581A | 1936-06-02 | BLOUNT ALVIN H |
| 183 | A FILLING HEAD FOR FILLING A CONTAINER WITH FROZEN CONFECTION | US15743697 | 2016-07-01 | US20180206521A1 | 2018-07-26 | Robert Anthony MACGREGOR |
| A filling head comprising: a housing having a lower nozzle exit, a first material inlet, a second material inlet and a reciprocatable piston movable within the housing; the piston having a) an outer wall and upper and lower ends; b) a first internal material flow channel connecting an entry in the outer wall to an exit in the lower end, c) a second internal material flow channel connecting an entry in the outer wall to an exit in the lower end, and; wherein the exit of the first channel is annular, surrounding the exit of the second material flow channel; the piston, housing and inlets being positioned and dimensioned such that the piston in relation to the housing has: (1) an upper position wherein material flows from both first and second inlets are blocked by the piston outer wall; (2) a mid position wherein the first material inlet is in communication with the first internal material flow channel entry but the second material inlet is blocked by the piston outer wall; (3) a lower position wherein the first material inlet is in communication with the first internal material flow channel entry and the second material inlet is in communication with the second internal material flow channel entry. | ||||||
| 184 | LONG-LASTING COOLING FORMULATIONS | US15740683 | 2016-06-30 | US20180184680A1 | 2018-07-05 | Minmin TIAN; Lisa TRAN; Armando CASTRO; Sonya JOHNSON; Olivier LESCOP |
| The present application discloses long-lasting cooling formulations which comprise at least one cooling agent and are suitable for use in confectionery products. In certain, non-limiting embodiments of the disclosed formulations, the cooling agent is N,2,3-Trimethyl-2-isopropylbutamide (WS-23), (1R,2S,5R)-N-(4-Methoxyphenyl)-5-methyl-2-(1-methylethyl)cyclohexanecarboxamide (WS-12), N-(Ethoxycarbonylmethyl)-3-p-menthanecarboxamide (WS-5), or mixtures thereof. In certain embodiments, the disclosed formulations provide enhanced cooling attributes for mints and chewing gum. | ||||||
| 185 | Confectionery composition comprising a fat system | US14363471 | 2013-01-15 | US09999236B2 | 2018-06-19 | Billie Ball; Emma Cope |
| A confectionery composition comprising an edible shell having a filling therein. The filling comprises a fat system and has a solid fat content (SFC) of 35 to 65% at 0° C. and 1 to 8% at 30° C. In particular embodiments the fat system is prepared from palm oil midfraction. The filling is soft at low temperature so that it is palatable. However, it does not melt at ambient temperatures and therefore does not require refrigeration/freezing for storage or transport. | ||||||
| 186 | Confectionery Composition and A Method of Manufacturing Thereof | US15546892 | 2016-01-25 | US20180007929A1 | 2018-01-11 | Emile Bernard |
| The present invention relates to a sugar confectionery composition comprising an alcohol-containing phase and a sweet-containing phase, wherein the composition, when set, is in the form of a single-phase amorphous mass. The invention also relates to a method of manufacturing a sugar confectionery composition, comprising steps of: preparing an alcohol-containing phase at a first temperature; preparing a sweet-containing phase at a second temperature; incorporating one of the two phases into another to form a mixture; setting the mixture to form the composition; wherein, when set, the composition is in the form of a single-phase amorphous mass. | ||||||
| 187 | Paintable gelatin substrates | US13507552 | 2012-07-09 | US09743682B1 | 2017-08-29 | Evelyn Rowland Steele; Lida Rowland Snow |
| A gelatin based substrate containing a milk based product and gelatin substrate mixture is chilled forming a first gelatin and milk based substrate layer which is paintable with oil and natural vegetable gum based edible paint or colorant. Additional layers can be prepared comprising a selected gelatin or gelatin containing flavored ingredients such as fruit or berries or combinations thereof forming a bi-layer or multi-layer low calorie dessert product. The multi-layered product is inverted leaving the first gel and milk based substrate as the top layer of the finished dessert product which may be painted with oil based edible coloring agent including an edible paint, edible dye, edible soluble ink, and combinations thereof. The gelatin and milk based substrate can also be used to prevent bleeding or migration of colors between different colored gelatin layers. | ||||||
| 188 | EDIBLE RECEPTACLES FOR FROZEN CONFECTIONS | US15363485 | 2016-11-29 | US20170135385A1 | 2017-05-18 | Beata BARTKOWSKA; Richard Henry LUCK; Lina SUN; Deborah Jane NOBLE nee TOWELL |
| An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mn and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided. | ||||||
| 189 | METHOD FOR THE PREPARATION OF A CHOCOLATE PRODUCT | US15102515 | 2015-01-06 | US20160302438A1 | 2016-10-20 | Rosemary Jean Brown |
| A method for preparing a chocolate product and products producible by the method. The method comprises applying a stamp (12) or roller to a plastic or flowable chocolate composition (8) in a mould (4). The method may further comprise removing the stamp or roller prior to allowing the composition to solidify or set. Alternatively the method may comprise partially or completely solidifying the composition before removal of the stamp such that the composition retains the shape/texture of the stamp or roller when removed. In one embodiment the method comprises preparing a shell (2) from a first chocolate composition within a mould (4). The shell is then filled with a filling material (6) and a second chocolate composition (8) is deposited into the mould to provide a coating, backing or lid. The stamp (12) or roller is applied to the surface of the second chocolate composition (8) such that a closed cavity is formed by the mould (4) and stamp (12). | ||||||
| 190 | Particles of aerated ice confection products for frozen ice drinks | US14100815 | 2013-12-09 | US09232811B2 | 2016-01-12 | Dinakar Panyam; Madansinh Nathusinh Vaghela; Nishant Ashok Joshi; Hoo Tung Vincent Chan |
| A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles. | ||||||
| 191 | BLEED RESISTANT COLORED PARTICLES FOR CONFECTIONERY PRODUCTS | US13833787 | 2013-03-15 | US20140272031A1 | 2014-09-18 | Kimberly A. STANGL; Judith K. COOLEY |
| A method of forming edible colored particles is provided that includes providing a plurality of edible non-hygroscopic particles, spraying the plurality of non-hygroscopic particles with an aqueous color system in a coating pan to obtain a plurality of coated particles, tumbling the plurality of coated particles concurrently during at least a portion of the spraying step and drying the plurality of coated particles in the coating pan. The resulting coated particles have a colored exterior and that exhibit resistance to color bleed in environments having a relative humidity up to the hygroscopic limit of the non-hygroscopic particles. | ||||||
| 192 | Delivery system for active components as part of an edible composition having preselected tensile strength | US11083968 | 2005-03-21 | US08828423B2 | 2014-09-09 | Navroz Boghani; Petros Gebreselassie |
| A delivery system for inclusion in an edible composition is formulated to have at least one active component encapsulated within an encapsulating material, whereby the delivery system has a tensile strength suitable for delivering the active component at a desired release rate. | ||||||
| 193 | Particles of aerated ice confection products for frozen ice drinks | US12936632 | 2009-03-13 | US08628811B2 | 2014-01-14 | Dinakar Panyam; Madansinh Nathusinh Vaghela; Nishant Ashok Joshi; Hoo Tung Vincent Chan |
| A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles. | ||||||
| 194 | Delivery system for two or more active components as part of an edible composition | US11134367 | 2005-05-23 | US08591974B2 | 2013-11-26 | Navroz Boghani; Petros Gebreselassie |
| A delivery system for inclusion in an edible composition is formulated to have at least two active components with an encapsulating material for managing the release of the two actives relative to each other when used in an edible composition. | ||||||
| 195 | COCOA POWDER COMPOSITIONS | US13697065 | 2011-05-09 | US20130052317A1 | 2013-02-28 | Erik Paul Alosin Berenschot; Piet Bogaert; Nynke Elisabeth Hopmans; Paul Smith; Joël Pierre René Wallecan |
| A cocoa powder composition which, when mixed with bulking sugar, is dispersible in cold liquids and methods of producing and using the same. The cocoa powder composition comprises, on a dry weight basis, 75-95% cocoa powder and 0.5-20% of at least one hydrophilic agent, wherein the cocoa powder is coated with the hydrophilic agent. | ||||||
| 196 | Food product and method of preparation | US11882629 | 2007-08-03 | US07790210B2 | 2010-09-07 | Dean F. Funk |
| Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pieces are formed by direct puffing or expansion into individual pieces rather than by grinding or size reducing larger cereal pieces. The puffed cereal particulates thus have a continuous unbroken skin or surface surrounding the particulates as a result of the direct expansion formation. The particulates have a size ranging from about 0.5 to 2 mm, a moisture content of less than 6%, and, a bulk density ranging from about 0.15 to 0.25 g/cc. The cooked cereal dough from which the particulates are fabricated comprises at least 45% rice flour. The products exhibit a crispy texture notwithstanding the softer texture of the major phase. | ||||||
| 197 | Food product and method of preparation | US11882629 | 2007-08-03 | US20080038419A1 | 2008-02-14 | Dean Funk |
| Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pieces are formed by direct puffing or expansion into individual pieces rather than by grinding or size reducing larger cereal pieces. The puffed cereal particulates thus have a continuous unbroken skin or surface surrounding the particulates as a result of the direct expansion formation. The particulates have a size ranging from about 0.5 to 2 mm, a moisture content of less than 6%, and, a bulk density ranging from about 0.15 to 0.25 g/cc. The cooked cereal dough from which the particulates are fabricated comprises at least 45% rice flour. The products exhibit a crispy texture notwithstanding the softer texture of the major phase. | ||||||
| 198 | Dissolving element | US11492881 | 2006-07-26 | US20080003343A1 | 2008-01-03 | Patriek Destrooper |
| A dissolving element which can be dissolved in a liquid (6) so as to make a drink, wherein this dissolving element (1) consists of a chocolate or imitation chocolate coating (2) in which has been provided a measured amount of soluble powder (4). | ||||||
| 199 | Food product and method of preparation | US10209707 | 2002-08-01 | US07264835B2 | 2007-09-04 | Dean F. Funk |
| Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pieces are formed by direct puffing or expansion into individual pieces rather than by grinding or size reducing larger cereal pieces. The puffed cereal particulates thus have a continuous unbroken skin or surface surrounding the particulates as a result of the direct expansion formation. The particulates have a size ranging from about 0.5 to 2 mm, a moisture content of less than 6%, and, a bulk density ranging from about 0.15 to 0.25 g/cc. The cooked cereal dough from which the particulates are fabricated comprises at least 45% rice flour. The products exhibit a crispy texture notwithstanding the softer texture of the major phase. | ||||||
| 200 | Coated fat-based confectionery products | US10595335 | 2004-10-11 | US20070116853A1 | 2007-05-24 | Martin Krohn; Stefan Reuss; Bernard Trottet; Venkata Sundara |
| This invention concerns a fat-based confectionery product which is coated with a film forming agent and characterised in that it is heat resistant and in that it retains its shape when submitted to heat. This invention also discloses the use of this coated fat-based confectionery in food product, as well as a food product comprising this coated fat-based confectionery, especially chocolate or baked food. | ||||||
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