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 |
|---|---|---|---|---|---|---|
| 21 | Organoleptically Improved, In Particular, Storage Stable Hard Candy | US11659902 | 2005-08-05 | US20070202243A1 | 2007-08-30 | Margit Arenz; Jorg Bernard |
| The present invention relates to hard candies having improved storage characteristics as well an improved sensory profile and method for their manufacture. | ||||||
| 22 | Method of inhibiting water content variation of composition and use thereof | US10539138 | 2003-12-15 | US20060172059A1 | 2006-08-03 | Kanou Takeuchi; Michio Kubota; Toshio Miyake |
| The present invention has objects for providing a method for inhibiting the moisture variation in compositions, a composition whose moisture variation is inhibited, and an agent for inhibiting the moisture variation in compositions. The objects are solved by providing a method for inhibiting the moisture variation in compositions comprising incorporating into a composition a saccharide-derivative(s) of α,α-trehalose as an effective ingredient, a composition whose moisture variation is inhibited by incorporating the saccharide-derivative(s), a moisture variation inhibiting agent containing the saccharide-derivative(s) as an effective ingredient, and uses thereof. | ||||||
| 23 | Coated confectionery product | US11027903 | 2004-12-29 | US20050191406A1 | 2005-09-01 | Lonette Alexander; James Clark; Barbara Stawski; Vasek Kures |
| A coated confectionery product has a confectionery center; a first coating surrounding the center and comprising a fat; and a second coating surrounding the first coating and comprising a hard shell made from one or more sugars, polyols, high intensity sweeteners and mixtures thereof. The sugar may be selected from the group consisting of sucrose, dextrose, and maltose. Optionally a third coating may surround the second coating layer and comprise a film comprising film forming agents. | ||||||
| 24 | Production of Enriched Products | US14343747 | 2012-09-07 | US20140328997A1 | 2014-11-06 | Ilya Raskin; Rocky Graziose |
| Methods for the production of enriched plant polyphenols-dairy (e.g., milk) or polyphenols-ground edible material products that can be used in the preparation of functional foods, dietary supplements, medical foods, cosmetic products or pharmaceutical agents. The method of obtaining a polyphenol-dairy protein product comprising the steps of (a) combining a plant-derived polyphenol and a dairy product such as a dairy product comprising a protein, to form the polyphenol-dairy protein (e g, milk protein) product and a liquor; and (b) separating the polyphenol-dairy protein product from the liquor. In various embodiments, the plant-derived polyphenols and dairy product are a mixture of solid products, such as would be found in a dry composition. These methods also provide for the immobilization of these component(s) on the healthy, nutritious, and low-sugar food matrix provided by the ground edible material. | ||||||
| 25 | Cooling composition | US11524756 | 2006-09-20 | US08329238B2 | 2012-12-11 | Claude Vanrietvelde; Anh Le; Jérôme Barra |
| Novel cooling compositions having a natural status are object of the present invention. These compositions comprise a combination of menthol, together with a nature identical ingredient and at least one natural extract. They can be added to flavoring compositions to impart cooling sensations devoid of mentholic flavoring notes. | ||||||
| 26 | CONFECTIONERY PRODUCT | US13140224 | 2009-12-21 | US20120141635A1 | 2012-06-07 | Monica Christina Valdez; Adrienne Holmes; John David Wood; Marcel Aebi; Sandhya Sridhar |
| A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material. | ||||||
| 27 | Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same | US12902697 | 2010-10-12 | US08137726B2 | 2012-03-20 | Keith A. Woelfel; Amy M. Dombroski; Bill J. Bellody; John Didzbalis; Caroline E. Chaney |
| A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed. | ||||||
| 28 | DULCE DE LECHE-FLAVORED FAT-BASED CONFECTION, METHOD FOR MAKING THE SAME AND CONFECTIONERY CANDIES MAKING USE OF THE SAME | US12902697 | 2010-10-12 | US20110027442A1 | 2011-02-03 | KEITH A. WOELFEL; AMY M. DOMBROSKI; BILL J. BELLODY; JOHN DIDZBALIS; CAROLINE E. CHANEY |
| A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed. | ||||||
| 29 | CONFECTIONERY PRODUCT | US12368000 | 2009-02-09 | US20090263544A1 | 2009-10-22 | Cristiana Soldani |
| Hard candy which includes at least one acidic component and which shows improved transparency is made by forming a liquid starting material comprising at least one sugar alcohol which is not a monosaccharide sugar alcohol, water, and the acidic component; heating under conditions at which the acidic component does not cause significant hydrolysis of the sugar alcohol to dissolve the acidic component in the liquid and remove at least part of the water; and cooling to form the hard candy. The product has a transmission of: at least 47.8% at 450 mnm; and/or at least 50.9% at 550 nm; and/or at least 52.3% at 650 nm. | ||||||
| 30 | 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. | ||||||
| 31 | Cooling composition | US11524756 | 2006-09-20 | US20070014888A1 | 2007-01-18 | Claude Vanrietvelde; Anh Le; Jerome Barra |
| Novel cooling compositions having a natural status are object of the present invention. These compositions comprise a combination of menthol, together with a nature identical ingredient and at least one natural extract. They can be added to flavoring compositions to impart cooling sensations devoid of mentholic flavoring notes. | ||||||
| 32 | Confections containing flavor delivery systems | US11402227 | 2006-04-11 | US20060286200A1 | 2006-12-21 | Armando Castro; David Witkewitz; Barbara Stawski |
| A method of producing a candy product includes providing a core including a first flavoring agent. The core is coated with a first layer to form a first coated product. The first layer may be a hydrophobic layer or a hydrophilic layer. The first coated product is coated with a second layer including a second flavoring agent to form an encapsulated particle. The second layer may be a hydrophobic layer or a hydrophilic layer. A plurality of the encapsulated particles is mixed with a base material to form a candy composition. The candy composition is formed into a candy product. | ||||||
| 33 | Candy brush and confectionery container set | US29170527 | 2002-11-06 | USD498341S1 | 2004-11-16 | Brad Baker |
| A confectionery set comprising a coatable utensil, a container, and a flowable confectionery that cooperatively provide play value. | ||||||
| 34 | Paint set confectionery | US10040576 | 2001-12-28 | US20020142073A1 | 2002-10-03 | Brad Baker |
| A confectionery set comprising a coatable utensil, a container, and a flowable confectionery that cooperatively provide play value. | ||||||
| 35 | Novel crystalline sugar products | US82384959 | 1959-06-30 | US3085914A | 1963-04-16 | WADSWORTH DANIEL V; NORMAN ROSENBERG; DOBBS FERRY; PAUL MARINO SANTINO |
| 36 | Takeo miyagttchi | US1911639D | US1911639A | 1933-05-30 | ||
| 37 | CONTAINER FOR ICECREAM | US15744269 | 2016-07-15 | US20180208391A1 | 2018-07-26 | Byung Yong KIM |
| A container for ice cream according to an exemplary embodiment of the present disclosure is an ice cream container having an inner space, in which ice cream is stored, formed by coupling between a container part and a cap part, and the container for ice cream includes: a container part which is formed of a material obtained by mixing polyethylene terephthalate (PET) and silicone resin in order to endow the same with elasticity and has a first coupling flange formed on the periphery thereof and a first grip portion formed on one side thereof; and a cap part which has a second coupling flange corresponding to the first coupling flange and has a second grip portion corresponding to the first grip portion and thus corresponds to the container part. | ||||||
| 38 | CONFECTIONERY PRODUCTS CONTAINING ERYTHRITOL | US13582159 | 2011-02-24 | US20120328756A1 | 2012-12-27 | An Amanda Jules Heylen; Ronny Leontina Marcel Vercauteren |
| The present invention relates to a confectionery product, more specifically a hard candy containing an edible acid, and at least 95% w/w erythritol preferably at least 98% w/w erythritol, more preferably at least 99% w/w erythritol. The confectionery product is not containing a binding agent selected from the group consisting of gum Arabic, gelatine and mixtures thereof. | ||||||
| 39 | Chocolate Confectionery Product With Superior Stability | US12696709 | 2010-01-29 | US20100196550A1 | 2010-08-05 | Melissa Navarro Mussumeci; Claudine de Sá Botelho Pinto |
| Packaged chocolate confectionery products and method described herein provide substantially increased stability and shelf life. The packaging and method is particularly suited for extending the stability and shelf life of chocolate confectionery items comprising a first chocolate component and a second component comprising a food ingredient, such as nuts, wafers, biscuits, liqueurs, fruit fillings, fat-containing fillings, and combinations thereof. The package comprises a rigid thermoformed or injection formed container having at least one recessed area surrounded by a peripheral sealing rim. A membrane, which is substantially impervious to oxygen and moisture, is sealed to the peripheral sealing rim. The container is formed of a thermoplastic laminate including at least one oxygen barrier layer, which is positioned between at least one inner and at least one outer polymer layer. The barrier layer is substantially impervious to oxygen and is effective to enhance the moisture barrier properties of the container. | ||||||
| 40 | Process For Making Foodstuff Products, and a Foodstuff Product Thus Made | US11995863 | 2006-04-18 | US20080213436A1 | 2008-09-04 | Sergio Mansuino |
| Foodstuff products (1) such as chocolates and the like are made through the steps of: making a shell (4) with a general cup-like configuration having a mouth rim (5); making a cap (6) for closing the shell (4) by pouring foodstuff in a mould (9); connecting the cap (6) to the shell (4) whilst the foodstuff poured into the mould (9) is in the molten state with a free inner surface that is substantially flat and outer surface of a desired shape, by bringing about the connection of said cap (6) with the mouth rim (5) of said shell (4); and achieving consolidation of the cap (6) connected to the shell (4). | ||||||
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