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 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/00 - CocoaCocoa products, e.g. chocolateSubstitutes therefor
A23G 1/46 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing dairy products
3.
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 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/46 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing dairy products
4.
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 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
6.
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.
A47F 1/14 - Containers adapted to stacking or to be combined with, or combined to form, a stand
A47F 5/11 - Adjustable or foldable display stands made of cardboard, paper, or the like
B65D 5/42 - Details of containers or of foldable or erectable container blanks
B65D 5/44 - Integral, inserted or attached portions forming internal or external fittings
B65D 21/032 - Containers specially shaped, or provided with fittings or attachments, to facilitate nesting, stacking, or joining together for stacking containers one upon another in the upright or upside down position, e.g. with vertically projecting elements or recesses
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 - Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 7/165 - Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
A23G 1/30 - Cocoa products, e.g. chocolateSubstitutes therefor
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 - Conveying devices for chocolate moulds
A23G 1/00 - CocoaCocoa products, e.g. chocolateSubstitutes therefor
A23G 3/02 - Apparatus specially adapted for manufacture or treatment of sweetmeats or confectioneryAccessories therefor
B65G 35/06 - Mechanical conveyors not otherwise provided for comprising a load-carrier moving along a path, e.g. a closed path, and adapted to be engaged by any one of a series of traction elements spaced along the path
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.
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23L 7/126 - Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
A23L 7/161 - Puffed cereals, e.g. popcorn or puffed rice
A23L 7/191 - After-treatment of puffed cereals, e.g. coating or salting
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 - Pallets or like platforms, with or without side walls, for supporting loads to be lifted or lowered
B65D 85/72 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
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 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
15.
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 - Mechanical parametric or variational design
G06F 30/12 - Geometric CAD characterised by design entry means specially adapted for CAD, e.g. graphical user interfaces [GUI] specially adapted for CAD
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 - Conveying devices for chocolate moulds
A23G 1/00 - CocoaCocoa products, e.g. chocolateSubstitutes therefor
A23G 3/02 - Apparatus specially adapted for manufacture or treatment of sweetmeats or confectioneryAccessories therefor
B65G 35/06 - Mechanical conveyors not otherwise provided for comprising a load-carrier moving along a path, e.g. a closed path, and adapted to be engaged by any one of a series of traction elements spaced along the path
30.
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 - Containers, packaging elements or packages, specially adapted for particular articles or materials for edible or potable liquids, semiliquids, or plastic or pasty materials
B65D 19/00 - Pallets or like platforms, with or without side walls, for supporting loads to be lifted or lowered
32.
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 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
36.
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 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
37.
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 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
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 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23G 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
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 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
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 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
A23G 3/32 - Processes for preparing caramel or sugar colours
A23G 3/54 - Composite products, e.g. layered, coated, filled
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 - Opening or contents-removing devices added or incorporated during package manufacture
B65B 61/02 - Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages for perforating, scoring, or applying code or date marks on material prior to packaging
A23G 1/50 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
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 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/52 - Aerated, foamed, cellular or porous products
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23G 3/54 - Composite products, e.g. layered, coated, filled
A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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.
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
(1) Bath bombs; bath gel; beauty care cosmetics; beauty lotions; beauty serums; body and beauty care cosmetics; body scrub; body soaps; body sprays; body wash; body wash and hair care preparations; bubble bath; cleansing masks for the face; cosmetic creams and lotions; cosmetic creams and lotions for face and body care; cosmetics; deodorants for personal care, antiperspirants and body wash; face serums; hair conditioner; hair serum; hair styling preparations; hand cleaning preparations; hand lotions; hand soap; lip balm; lip conditioners; lip gloss; lip scrub; make-up and cosmetics; nail care preparations; nail polish; non-medicated cleaning preparations for use on the body; non-medicated facial serums; non-medicated hair serums; non-medicated scrubs for the face and body; non-medicated skin serums; non-medicated soaps for personal use; perfumed soaps; perfumes; personal care products, namely non-medicated body and skin cleansing preparations; scented body lotions and creams; shampoo-conditioners; shampoos; shampoos and conditioners; skin care preparations; skin conditioners; skin toners; smoothing face masks; soaps for personal use; toilet soap
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
(1) Bath bombs; bath gel; beauty care cosmetics; beauty lotions; beauty serums; body and beauty care cosmetics; body scrub; body soaps; body sprays; body wash; body wash and hair care preparations; bubble bath; cleansing masks for the face; cosmetic creams and lotions; cosmetic creams and lotions for face and body care; cosmetics; deodorants for personal care, antiperspirants and body wash; face serums; hair conditioner; hair serum; hair styling preparations; hand cleaning preparations; hand lotions; hand soap; lip balm; lip conditioners; lip gloss; lip scrub; make-up and cosmetics; nail care preparations; nail polish; non-medicated cleaning preparations for use on the body; non-medicated facial serums; non-medicated hair serums; non-medicated scrubs for the face and body; non-medicated skin serums; non-medicated soaps for personal use; perfumed soaps; perfumes; personal care products, namely non-medicated body and skin cleansing preparations; scented body lotions and creams; shampoo-conditioners; shampoos; shampoos and conditioners; skin care preparations; skin conditioners; skin toners; smoothing face masks; soaps for personal use; toilet soap
03 - Cosmetics and toiletries; cleaning, bleaching, polishing and abrasive preparations
Goods & Services
(1) Bath bombs; bath gel; beauty care cosmetics; beauty lotions; beauty serums; body and beauty care cosmetics; body scrub; body soaps; body sprays; body wash; body wash and hair care preparations; bubble bath; cleansing masks for the face; cosmetic creams and lotions; cosmetic creams and lotions for face and body care; cosmetics; deodorants for personal care, antiperspirants and body wash; face serums; hair conditioner; hair serum; hair styling preparations; hand cleaning preparations; hand lotions; hand soap; lip balm; lip conditioners; lip gloss; lip scrub; make-up and cosmetics; nail care preparations; nail polish; non-medicated cleaning preparations for use on the body; non-medicated facial serums; non-medicated hair serums; non-medicated scrubs for the face and body; non-medicated skin serums; non-medicated soaps for personal use; perfumed soaps; perfumes; personal care products, namely non-medicated body and skin cleansing preparations; scented body lotions and creams; shampoo-conditioners; shampoos; shampoos and conditioners; skin care preparations; skin conditioners; skin toners; smoothing face masks; soaps for personal use; toilet soap
16 - Paper, cardboard and goods made from these materials
18 - Leather and imitations of leather
20 - Furniture and decorative products
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
27 - Floor and wall coverings
Goods & Services
(1) Disposable household training pads for pets and plastic bags for disposal of pet waste; pet waste bags of paper; plastic bags for pet waste disposal
(2) Bags for carrying pets; clothing for pets; collars for pets; harness for pets; leashes for pets; pet apparel, pet clothing
(3) Crates for transporting pets; dispensers for dog waste bags, fixed, not of metal; kennels for household pets; pet beds; pet cushions; pet furniture
(4) Pet bowls; pet feeding and drinking bowls; pet feeding dishes and trays
(5) Area rugs; carpets; carpets and rugs; floor mats; floor rugs; pet feeding mats; rugs
16 - Paper, cardboard and goods made from these materials
18 - Leather and imitations of leather
20 - Furniture and decorative products
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
27 - Floor and wall coverings
Goods & Services
(1) Disposable household training pads for pets and plastic bags for disposal of pet waste; pet waste bags of paper; plastic bags for pet waste disposal
(2) Bags for carrying pets; clothing for pets; collars for pets; harness for pets; leashes for pets; pet apparel, pet clothing
(3) Crates for transporting pets; dispensers for dog waste bags, fixed, not of metal; kennels for household pets; pet beds; pet cushions; pet furniture
(4) Pet bowls; pet feeding and drinking bowls; pet feeding dishes and trays
(5) Area rugs; carpets; carpets and rugs; floor mats; floor rugs; pet feeding mats; rugs
16 - Paper, cardboard and goods made from these materials
18 - Leather and imitations of leather
20 - Furniture and decorative products
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
27 - Floor and wall coverings
Goods & Services
(1) Disposable household training pads for pets and plastic bags for disposal of pet waste; pet waste bags of paper; plastic bags for pet waste disposal
(2) Bags for carrying pets; clothing for pets; collars for pets; harness for pets; leashes for pets; pet apparel, pet clothing
(3) Crates for transporting pets; dispensers for dog waste bags, fixed, not of metal; kennels for household pets; pet beds; pet cushions; pet furniture
(4) Pet bowls; pet feeding and drinking bowls; pet feeding dishes and trays
(5) Area rugs; carpets; carpets and rugs; floor mats; floor rugs; pet feeding mats; rugs
56.
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.
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.
06 - Common metals and ores; objects made of metal
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
Goods & Services
(1) Boxes of common metal; decorative boxes made of metal; decorative boxes made of non-precious metal; decorative metal boxes; figurines of common metal; figurines of non-precious metal; ornaments, namely, model figures made of common metal
(2) All-purpose portable household containers; boxes for sweets; boxes of precious metal for sweets; candy boxes; candy dishes; candy jars; crystal figurines; crystal ornaments; crystal statues; dishes; figurines made of crystal; glass dishes
60.
LOAD STABILIZER FOR STABILIZING LOADS TRANSPORTED BY A GROUND VEHICLE
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.
(1) Accessories for action figure toys; accessories for dolls; accessories for toy figures; action figure toys; action toys; board games; card games, playing cards; collectible toy figures; dolls; plastic character toys; plastic toy figurines; plastic toys; plush dolls; plush toys; soft toys; squeeze toys; stuffed and plush toys; stuffed toys; toy action figures; toy dolls; toy figures; toys and games, namely puzzles and jigsaw puzzles
63.
Load stabilizer for stabilizing loads transported by a ground vehicle
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 - Securing or supporting by load bracing means the load bracing means comprising a movable bulkhead
B60P 1/02 - Vehicles predominantly for transporting loads and modified to facilitate loading, consolidating the load, or unloading with parallel up-and-down movement of load supporting or containing element
B60P 1/52 - Vehicles predominantly for transporting loads and modified to facilitate loading, consolidating the load, or unloading using rollers in the load supporting or containing element
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 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
A23G 3/54 - Composite products, e.g. layered, coated, filled
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/30 - Cocoa products, e.g. chocolateSubstitutes therefor
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
72.
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 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
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 - Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough by pressure release with or without heating
A23L 7/165 - Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
A23P 30/32 - Puffing or expanding by pressure release, e.g. explosion puffingPuffing or expanding by vacuum treatment
A23L 19/10 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops
A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
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 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
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 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
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 - Composite products, e.g. layered, coated, filled
A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/32 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the 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 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing microorganisms or enzymesCocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 1/36 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the fats used
A23G 1/46 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing dairy products
A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
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 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
A23G 3/36 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A61Q 11/00 - Preparations for care of the teeth, of the oral cavity or of dentures, e.g. dentifrices or toothpastesMouth rinses
90.
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.
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 - Lines of weakness to facilitate opening of container or dividing it into separate parts by cutting or tearing
B65D 5/02 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper by folding or erecting a single blank to form a tubular body with or without subsequent folding operations, or the addition of separate elements, to close the ends of the body
B65D 5/16 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper by folding or erecting a single blank to form a tubular body with or without subsequent folding operations, or the addition of separate elements, to close the ends of the body the tubular body being formed with an aperture or removable portion arranged to allow removal or insertion of contents through one or more sides
B65D 5/44 - Integral, inserted or attached portions forming internal or external fittings
B65D 5/36 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper specially constructed to allow collapsing and re-erecting without disengagement of side or bottom connections
B65D 5/00 - Rigid or semi-rigid containers of polygonal cross-section, e.g. boxes, cartons or trays, formed by folding or erecting one or more blanks made of paper
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 - Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
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 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23G 3/54 - Composite products, e.g. layered, coated, filled
A23G 3/40 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the fats used
A23G 3/44 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing peptides or proteins
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
