A food composition in the form of an emulsion comprising a continuous water phase which comprises a water-in-oil emulsion which is emulsified in the continuous water phase, and oil droplets without an internal water phase emulsified in the continuous water phase, polyglycerol polyricinoleate, and an oil-in-water emulsifier.
The present invention relates to an oil-in-water-emulsified food product comprising: Vegetable oil, Water, 0.01 to 1.5 wt% of extract of Mows alba, acid, wherein the extract of Morus alba comprises more than 0.6 wt%, based on the dry weight of the extract, of total polyphenols.
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil, wherein the composition comprises a source of organic acids, one or more organic acids other than acetic acid, amino acids, and one or more phenolic compounds. More in particular the source of organic acids comprises organic acids other than acetic acid to total organic acids in the source of organic acids at a weight ratio ranging from 0.5% to 60%; and the weight ratio of one or more amino acids to total organic acids in the source of organic acid ranges from 0.03% to 20%.
A23B 20/10 - Preservation of edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D 7/00 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.
A23B 20/10 - Preservation of edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/01 - Other fatty acid esters, e.g. phosphatides
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
The present invention relates to a process for the manufacture of a suspension of mustard bran particles comprising the following steps: a) providing an aqueous dispersion of mustard bran particles originating from the seeds of black mustard (Brassica nigra) and/or the seeds of brown Indian mustard (Brassica juncea), said mustard bran particles having a volume weighted mean diameter of more than 300 µm; b) producing a milled suspension of mustard bran particles by passing the dispersion one or more times through a high shear device selected from a high pressure homogenizer and an ultra-fine friction grinder, said high pressure homogenizer being operated at a pressure drop of at least 100 bar. Treatment of these types of mustard bran in a high shear device increases overall bioaccessability of the proteins contained in the bran. This is desirable in view of the high nutritional value of these proteins. The invention also provides a food product comprising an aqueous phase, said aqueous phase comprising 0.5 to 15 wt. % of mustard bran particles originating from the seeds of black mustard and/or the seeds of brown Indian mustard, said mustard bran particles having a volume weighted mean diameter of less than 600 µm.
The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23D 7/02 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
A23L 27/00 - SpicesFlavouring agents or condimentsArtificial sweetening agentsTable saltsDietetic salt substitutesPreparation or treatment thereof
The present invention relates to a container (10) and a lid (12) for food products, wherein the lid produces audible and tactile feedback when the container is closed with the lid. The invention further relates to a method for forming a lid for engagement with a container for food products. According to a first aspect of the invention, a container with a lid comprises a body with a neck (14) surrounding an opening; at least one thread (20) on the neck; at least one thread (16) on the lid for engaging the at least one thread on the neck; and an engagement mechanism (18) on the lid to secure the lid to the body when the lid is in a fully engaged position. Audible and tactile feedback are produced when the lid moves into the fully engaged position.
Disclosed is a frozen confection comprising freezing point depressants in an amount of from 25 to 35% by weight of the frozen confection, wherein the number average molecular weight n of the freezing point depressants is from 200 to 250 g mol-1, and wherein the freezing point depressants comprise erythritol in an amount of from 0.25 to 5 7% by weight of the frozen confection.
A23G 9/28 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
A23G 9/44 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by shape, structure or physical form
9.
PROCESS FOR THE MANUFACTURE OF AN AQUEOUS DISPERSION COMPRISING MUSTARD BRAN AND OIL-IN-WATER EMULSION CONTAINING SUCH DISPERSION
The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.
The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.
The present invention has as an objective to improve the evacuation of a viscous liquid from a container, in particular when the viscous liquid is a condiment containing enzyme modified egg yolk. This objective has been achieved by internally coating a container with a vegetable oil containing an emulsifier having a HLB-value ranging from 1 to 12, prior to filling the coated container with the viscous liquid.
The present invention relates to a composition in the form of an oil-in-water emulsion, containing a first flour and a second flour and/or a third starch, wherein the first flour comprises flour obtained from pulse seed, or comprises flour obtained from plants of one or more of the genera Solanum and Manihot. The second flour comprises flour obtained from plants of the genus Oryza, and the third starch comprises waxy rice starch. The invention also relates to a method for preparation of the composition. The invention further relates to the use of the first flour, the second flour and/or the third starch to reduce syneresis in an oil-in-water emulsion, and to control breakdown of an oil-in-water emulsion in the mouth.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
The present invention provides a wafer product decorating apparatus comprising a laser, a collimator, at least one galvanometer driven mirror, and an aspheric scan lens, the apparatus being positionable relative to the wafer product to be decorated wherein the apparatus is configured to provide a laser beam having a spot size of from 100 to 750µm in diameter on the surface of the product to be decorated and a substantially flat focal plane, characterised in that the focal plane has a depth of field of from 5mm to 20mm and that the focal plane of the laser beam is from 5mm to 30mm above or below the surface of the product to be decorated. The invention also provides a process for decorating a wafer product.
The objective of the present invention is to provide a method for preparation of an oil-in-water emulsion, such as a mayonnaise, having a reduced oil content. Such reduced oil emulsion nevertheless should have the same properties as the higher oil variants. This objective has been met by a method wherein a dispersion of cellulosic fibres is heated, before being mixed with other ingredients of the emulsion. Either the dispersion of cellulosic fibres is homogenised in a high pressure homogeniser at relatively high pressure, or the final emulsion containing the dispersion of cellulosic fibres is homogenised in a high pressure homogeniser at relatively high pressure.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
The present invention provides a dry mixture in particulate form containing a gas release agent, a flavour component and a hydrocolloid. Upon dissolution in water, gas bubbles are released into the continuous liquid phase, and these bubbles remain dispersed in the continuous liquid phase. These dry mixes can be used for preparation of liquid food products or beverages.
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
A23L 23/00 - SoupsSauces Preparation or treatment thereof
A23L 27/10 - Natural spices, flavouring agents or condimentsExtracts thereof
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A process for coating inside a container includes rotating the container about its imaginary vertical axis while simultaneously lowering airless spray nozzles along the vertical axis of the`container into the cavity through the opening end and moving the nozzles back up and out of the container. Spray nozzles are used to apply a liquid coating at a spray pressure of about 100 to about 800 psi (6.89 to 55.16 bar)and at an angle of about 0 to about 120 degrees relative to the vertical axis, simultaneously with nozzle movement, to at least a portion of the inner surface while the container is rotating and the nozzles are moving along the vertical axis. The container is thereby coated on its inner surface to form an internally coated container.
B05B 13/06 - Machines or plants for applying liquids or other fluent materials to surfaces of objects or other work by spraying, not covered by groups specially designed for treating the inside of hollow bodies
B05D 1/00 - Processes for applying liquids or other fluent materials
B05D 1/02 - Processes for applying liquids or other fluent materials performed by spraying
B05D 7/22 - Processes, other than flocking, specially adapted for applying liquids or other fluent materials to particular surfaces or for applying particular liquids or other fluent materials to internal surfaces, e.g. of tubes
B67C 3/00 - Bottling liquids or semiliquidsFilling jars or cans with liquids or semiliquids using bottling or like apparatusFilling casks or barrels with liquids or semiliquids
17.
EDTA-FREE MAYONNAISE AND METHOD FOR THE PRODUCTION THEREOF
Da Fonseca Selgas Martins Van Der Maaten, Sara Isabel
Vreeker, Robert
Abstract
An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.
An apparatus (1) for dispensing a frozen confection is provided comprising: an insulated chamber (2) housing a container (3) of a frozen confection; a refrigeration system (8); a nozzle (4) having an inner end which is connected to the container (3); and an outer end which is located outside the insulated chamber (2); means for applying pressure to the frozen confection thereby to dispense it from the container (3); a cap (7) which can enclose the outer end of the nozzle (4) when closed and which allows external access to the outer end of the nozzle (4) when open; and one or more channels which allow cold air to flow from the chamber (2) into the region around the outer end of the nozzle (4).
A23G 9/04 - Production of frozen sweets, e.g. ice-cream
A23G 9/28 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
19.
METHOD FOR PRODUCTION OF AERATED WATER-IN-OIL EMULSIONS AND AERATED EMULSIONS
The present invention relates to a method for the production of aerated water-in-oil emulsions containing sucrose fatty acid esters. The invention further relates to aerated water-in-oil emulsions containing sucrose fatty acid esters, and to use of the composition for shallow frying and baking of food products. The method comprises a step wherein an oil is mixed with sucrose fatty acid ester, followed by aeration of this mixture. The obtained foamed oil is mixed with a water-in-oil emulsion.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
Aerated chocolate composition having an overrun of between 25% and 150%, preferably under 100%, comprising red and black non aqueous pigments in amount of over 0.05 % w/w and less than 1.5% w/w in a red:black ratio of between 3:1 and 1:1.
A method for dispensing a frozen confection is provided the method comprising: providing a refrigerated, insulated chamber, which houses at least one container, containing a frozen confection at a temperature of -12°C or below; wherein the at least one container has an outlet which is closed by a self-closing valve; wherein the container comprises flexible bag containing the frozen confection located inside a bottle; pressurising gas in the region inside the bottle and outside the flexible bag thereby applying pressure to the frozen confection so that the valve opens and the frozen confection is forced out of the container through the outlet; releasing the pressure so that the valve closes. An apparatus is also provided.
A23G 9/28 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
B67D 7/02 - Apparatus or devices for transferring liquids from bulk storage containers or reservoirs into vehicles or into portable containers, e.g. for retail sale purposes for transferring liquids other than fuel or lubricants
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 5mm and a water content of at most 5wt% 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 5mm and a water content of at most 5wt%; (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.
Foods or meals high in available carbohydrate such as sucrose or starch increase postprandial blood glucose concentrations. Repeated high post-prandial plasma glucose "spikes" are associated with an increased risk of developing type II diabetes. Unregulated glycemic excursions are undesirable, and any reduction or "blunting" of the post-prandial glucose concentration in blood is potentially beneficial. This invention relates to an edible composition for delay of intestinal glucose uptake through synergistic inhibition of both active sodium glucose co -transporter 1 (SGLT1) and passive glucose transporter 2 (GLUT2) leading to flattening or blunting of the post-prandial glucose peak. Thus in a first aspect of the invention, an edible composition is provided, the composition comprising at least 5% dry weight at least one flavonoid aglycone and at least 5% dry weight at least one flavonoid glucoside, wherein the flavonoid glucoside is at least 20 %, preferably at least 40 %, most preferably at least 60 % more resistant to hydrolysis by lactase phloridzin hydrolase than quercetin-4-glucoside, and wherein the flavonoid aglycone is a GLUT 2 inhibitor and the flavonoid glucoside is a SGLT 1 inhibitor.
A23L 33/10 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives
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
A61K 31/352 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. cannabinols, methantheline
A61K 31/7048 - Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin
A61P 3/08 - Drugs for disorders of the metabolism for glucose homeostasis
24.
APPARATUS AND METHOD FOR DISPENSING FROZEN CONFECTIONS
An apparatus for dispensing a frozen confection is provided comprising: an insulated chamber (1) housing a container (3) of a frozen confection; a refrigeration system (8); a nozzle (4) having an inner end which is connected to the container (3); and an outer end which is located outside the insulated chamber; means for applying pressure to the frozen confection thereby to dispense it from the container (3); a cap (7) which can enclose the outer end (6) of the nozzle (4) when closed and which allows external access to the outer end (6) of the nozzle (4) when open; and one or more channels (12) which allow cold air to flow from the chamber into the region around the outer end of the nozzle; wherein the apparatus comprises a removable holder (10) that supports the container (3) and wherein the spaces between the container (3), the inside of the chamber and the underside of the holder form the one or more channels (12).
A23G 9/28 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
The aim of the present invention is to reduce the concentration of aroma compounds in food products, without having negative taste attributes. The present invention provides such food products containing two sections, wherein the two sections are visually the same, and wherein the two sections contain aroma compounds at different concentrations in the two sections.
The present invention relates to edible oil-in-water emulsions that have been stabilized by incorporation of a small quantity of ground, pulse seed and a related process of production thereof. More particularly, the invention provides an edible oil-in-water emulsion comprising: 15-80 wt. % of a continuous aqueous phase, said aqueous phase having a pH in the range of 3.0-5.0; 20-85 wt. % of a dispersed oil phase comprising more than 80 vol.% of oil droplets having a diameter of less than 20 µm; wherein the emulsion has an elastic modulus G' at 20°C of 100-3500 Pa and contains 0.1-8% of finely ground pulse seed, calculated as dry matter by weight of aqueous phase, said finely ground pulse seed being obtained from pulse seed having the following composition, calculated on dry matter: 30-60 wt. % of starch; 1-40 wt. % of dietary fiber; 0.5-12 wt. % of sugars; 15-35 wt.% of protein; 0.8-12 wt. % of oil; wherein starch, dietary fiber, sugars, protein and oil together make up 95-100 wt. % of the dry matter contained in the pulse seed; and wherein the pulse seed contains starch and protein in a weight ratio of 2:3 to 3:1.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
This invention relates to a coated frozen confection product comprising an aerated fat- continuous coating with an overrun of 20 to 200%, characterised in that the coating comprises from 0.05 to 5%, preferably from 1 to 5% by weight of at least one sucrose ester with an HLB value of between 1 and 9, wherein the coating has an average thickness of from 0.5 to 2.8 mm.
A23G 1/30 - Cocoa products, e.g. chocolateSubstitutes therefor
A23G 9/24 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
A23G 9/48 - Composite products, e.g. layered, coated, filled
A frozen confection comprising citrus fibre, characterised in that the citrus fibre has been treated with a glycosidase enzyme is provided. A process for the production of a frozen confection comprising the steps of: a) contacting citrus fibre with a glycosidase enzyme; b) combining the citrus fibre with the other ingredients of the frozen confection to form a mix; c) homogenising the mix at a pressure of from 50 to 500 bar; and d) freezing the mix to form the frozen confection, wherein step a) can take place before, during or after step b) is also provided.
A23G 9/04 - Production of frozen sweets, e.g. ice-cream
A23G 9/36 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing microorganisms or enzymesFrozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 9/42 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
29.
AERATED CHOCOLATE COMPOSITION AND PREPARATION THEREOF
This invention relates to aerated chocolate composition having an overrun of between 40% and 200%, preferably greater than 50%, more preferably greater than 60% wherein the aerated chocolate composition contains 1-10%, more preferably 1 -5% w/w, of at least one sucrose ester having an HLB value of below 9.
An ice confection comprising gelatin, locust bean gum and xanthan gum, a process for the manufacture of the ice confection and a frozen confectionery product comprising such ice confection are provided. A method of reducing foaming in the production of an ice confection comprising gelatin is also provided as is a use of a combination of locust bean gum and xanthan gum for reducing foaming in the production of an ice confection.
A23G 9/04 - Production of frozen sweets, e.g. ice-cream
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
A filling head apparatus for producing frozen confectionery products is provided, the filling head 1 comprising a tubular housing 3 which surrounds and is coaxial with a piston 10, the tubular housing 3 comprising first and second chambers, the first chamber 5 having two or more inlets 6 and an outlet 12, the second chamber 7 having an inlet 8 and opening onto the inside of the housing 3; the piston having a longitudinal passage 20 which has an exit opening 22 at the lower end of the piston 10 and a plurality of entry openings 24 into the circumferential surface of the piston; means for supplying a frozen confection to the inlets 6 of the first chamber; and means for supplying a filling to the inlet 8 of the second chamber; wherein the piston 10 is longitudinally movable within the housing between a closed position and an open position; such that when the piston is in the closed position it closes the outlet of the first chamber and when the piston is in the open position the entry openings communicate with the second chamber,
A23G 9/24 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
An ice confection is provided comprising from 11 to 30% (by weight of the confection) of glucose syrup solids having a dextrose equivalent (DE) of less than 20, and from 3 to 16 wt% low molecular weight sweeteners. A process for producing the ice confection is also provided.
A23G 9/04 - Production of frozen sweets, e.g. ice-cream
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
A frozen confection is provided, comprising (by weight of the confection) .cndot. less than 9 wt% total sugars; .cndot. maltitol, xylitol or mixtures thereof in a total amount of from 2 to 15 wt%; .cndot. from 5 to 25 wt% digestible complex saccharides; .cndot. from 1 to 15 wt% non-digestible complex saccharides; and intense sweeteners in a total amount C T given by the following condition: C T < X / R, wherein X is 2.0 wt% and R is the sweetness of the intense sweeteners relative to sucrose expressed on a weight basis.
A23G 9/04 - Production of frozen sweets, e.g. ice-cream
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
34.
PROCESS AND APPARATUS FOR THE MANUFACTURING OF FROZEN AERATED PRODUCTS
Process for the manufacturing of frozen aerated products comprising; providing two forming elements, providing at least one open cavity on a surface of each forming element, providing filling means for filling said cavities with a frozen aerated material at a temperature higher than the temperature of the forming elements, filling two cavities, one on each forming element, with a frozen aerated material having an overrun of between 10% and 130%, allowing the frozen aerated material to expand outside its cavity and moving the two cavities opposite one another so that the frozen aerated material in each cavity is pressed against the frozen aerated material in the other cavity, a stick is placed between the two filled cavities.
A23G 9/20 - Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
A23G 9/26 - Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for producing frozen sweets on sticks
A23G 9/46 - Aerated, foamed, cellular or porous products
An ice confection is provided, having a total solids content of from 15 to 30% by weight of the ice confection and total sugar in an amount of less than 17% by weight of the ice confection, characterised in that the ice confection comprises digestible complex saccharides in an amount of from 2 to 25% by weight of the ice confection ; and non-saccharide sweeteners in a total amount C T given by the following condition: C T < XIR , wherein X is 0.5 wt% and R is the sweetness of the non-saccharide sweeteners relative to sucrose expressed on a weight basis.
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
The present invention is directed to a dispensing machine and method for making a beverage. The dispensing machine of this invention has a delivery means which can deliver beverage precursor (26) and beverage enhancing component (26a) with a single pump (28) and an eductor (E). The method results in a beverage (40), such as a tea-based beverage, that has superior quality, and the dispensing machine is quieter and more energy efficient than standard beverage dispensing machines.
A47J 31/41 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea of liquid ingredients
37.
FROZEN CONFECTION AND PROCESS FOR MANUFACTURING SUCH
A low-calorie frozen confection is provided which is substantially free from non-saccharide sweeteners. The frozen confection comprises total sugar in an amount of less than 14.5% by weight and digestible complex saccharides in an amount of from 7 to 30% by weight. The total sugar comprises at least 4% fructose by weight of the frozen confection. Also provided is a process for manufacturing the frozen confection.
A23G 9/04 - Production of frozen sweets, e.g. ice-cream
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
An unaerated ice-containing product is provided which comprises at -18~C, a first population of frozen particles having a particle size of greater than 0.5 mm and a second population of frozen particles having a mean particle size such that the ratio of the mean particle size for the first population to the mean particle size for the second population is greater than 10 and less than 100, wherein the ratio of the weight of the first population of particles to the weight of the second population is from 2:3 to 9:1 and the first population and second population together provide at least 90% of the frozen particles present in the product. A process for making such products is also provided.
A method is provided for producing an ice-containing product which method comprises in the following order: (i) cooling a product concentrate to a temperature of below -4 ~C; (ii) combining the cooled concentrate with frozen particles, a substantial proportion of which have a particle size of greater than 5 mm; and (iii) mechanically reducing the size of the frozen particles such that substantially all of the resulting frozen particles have a size of greater than 0.5 mm and less than 5 mm.
patents