145 results about "Sugar food" patented technology

There is provided a process for producing outer shells of filled sugar confectionery articles, wherein formation of the confectionery mass is obtained via a cooling member having a temperature lower than minus 50° C. Apparatus for carrying out the process are also herein provided as well as filled confectioneries obtainable by the process.

The present invention covers a low-fat confectionery product comprising 0-15% fat phase, 15-50% aqueous phase, electrically charged particles, and a structuring agent, the low-fat confectionery product being a co-suspension. The invention further relates to processes of manufacture of said low fat confectionery product

A food composition and method of making same wherein the composition includes a base not primarily of flour and sugar, and a supplement. The composition is functional as a substitute for traditional flour and sugar food products to mimic the organeoleptic properties of such traditional food products to thus provide the consumer with a product that is both tasty and pleasant in smell while simultaneously affording the consumer with a properly nutritious product to meet needed dietary requirements for a healthy lifestyle. Examples include muffins, doughnuts, pastas, pancakes and waffles, to name a few. A method of making this food composition is also provided.

The present invention relates to frozen aerated products including products manufactured by low-temperature extrusion with superior creaminess. In particular, the invention is concerned with a partially coagulated protein system induced by controlled coagulation of milk protein which imparts outstanding sensory attributes on frozen confectionery including low-temperature extruded frozen products, in particular when containing low fat. A method of producing such frozen aerated confectionery product and the products obtainable from the method are also part of the present invention.

The present invention covers a low-fat confectionery product comprising at most 20% fat phase, at least 60% aqueous phase, cocoa particles, and a structuring agent, the product being a water in oil emulsion. The invention further relates to processes of manufacture of said low fat confectionery product.

The present invention discloses a novel flavor haw jelly and a manufacturing method. The gradients and formulation (calculated with weights) are that: haw 40 to 50 kg, xylose 10 to 20 kg, white granulated sugar 15 to 20 kg and other ingredients (Osmanthus 5 to 8 kg, dried orange peel 5 to 10 kg, black tea leaves 3 to 6 kg and mint 2 to 5 kg). The present invention replaces traditional water bath stewing with micro wave curing, which can prevent the loss of nutrient substances such as the flavone and so on and prevent the damage of the pigment and shorten the curing time greatly; the adoptions of an auto casting and shaping machine and a vacuum dry drier ensure the quality of the product and improve the production efficiency and ensure traditional craft studios production to be transformed into the high-tech large scale mechanized production. The present invention needless of any gum or alum, therefore, is a natural and low sugar food which is nutrient and health. The product is not only taken as a special snack food but also taken as a pie core.

The present invention relates to particulate compositions comprising controlled release particles wherein discrete elements of flavouring-containing fat are dispersed in a gelatine matrix, said particles containing: 0.1-40 wt%, preferably 5-30 wt% of flavouring; 10-70 wt%, preferably 20-50 wt% of gelatine; and 0.1-75 wt%, preferably 5-50 wt% of fat, the fat having a melting point of at least 35 DEG C; and said particles having a volume weighted average diameter of 50 - 1500 m. The particulate composition according to the present invention will release the flavouring comprised therein under specific conditions e.g. under the influence of shear forces, heat and / or moisture. The release rate upon consumption can be affected by varying the relative amounts of gelatine and fat and the gelling strength of the gelatine. These compositions are therefore particularly suitable for imparting longer lasting taste sensation to confectioneries, in particular chewing gume, and to toothpaste.

The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.

The present invention provides a soy protein containing composition for use in formulating confectionary food bars. In particular, the soy protein containing composition is formed of two types of protein materials, a structural protein material and a binding protein material. The protein composition provides a soft, palatable texture to confectionary food bars in which it is incorporated. The present invention is also directed to soft confectionary food bar compositions containing a structural soy protein material and a binding soy protein material, and processes for making such food bar compositions.

The invention relates to the technical field of pet foods and discloses a dry food for dogs and a preparation process of the dry food for the dogs. The dry food is prepared from, by weight, 80-90% ofmeat components, 1-2% of a first auxiliary agent, 4-8% of bean components, 3-7% of fruit and vegetable components, 1-2 parts of traditional Chinese medicine components, 0.2-0.6% of minerals, 0.4-0.8%of vitamins and 0.4-0.8% of other additives. By different ratios of raw materials, flavor improvement and palatability improvement of the dry food for the dogs can be realized while intestinal healthof pet dogs can be balanced; the dry food for the dogs is free of cereals, and low-sugar food materials are adopted, so that the dry food for the dogs is hypoallergenic and healthy and capable of keeping blood sugar of the pet dogs stable.

The invention discloses a preparation method of calcium-rich Chinese dwarf cherry clear juice. The preparation method comprises the following steps: selecting mature Chinese dwarf cherries, cleaning, automatic coring, immediate and quick freezing and storing the mature Chinese dwarf cherries in an environment of -20 DEG C, naturally unfreezing, squeezing the mature Chinese dwarf cherries to obtain a Chinese dwarf cherry puree; adding pectinase into the puree to enzymatically decompose the puree, so as to obtain a Chinese dwarf cherry raw juice; adding chitosan and xanthan gum into the raw juice to perform chemical precipitation, filtering the raw juice through a membrane, so as to obtain a Chinese dwarf cherry clear juice; adding calcium carbonate into the clear juice to fully react with organic acid in the juice and form calcium malate, calcium citrate or calcium citric acid-malic acid chelate, allowing the juice to be at the still state after the reaction ends, obtaining supernatant to obtain a clear type calcium-rich Chinese dwarf cherry raw juice; adding sugar into the raw juice and blending, so as to allow the raw juice to be at a proper sugar-acid ratio; and finally sterilizing and filling, so as to obtain the calcium-rich Chinese dwarf cherry clear juice. The Chinese dwarf cherries with high concentration of titratable acid are processed by the method, so as to maintain the inherent flavor of Chinese dwarf cherries to the maximum limit, the calcium content in the products reaches 55-60mg / 100ml and compared with the prior art, the calcium content is increased by more than 4 times, the consumption of the sugar is reduced by more than 30%, the processing cost is reduced, and the preparation method is in line with the mainstream of low sugar food processing.

The present invention relates to a process for the preparation of a sugary solution containing floral material suitable for the preparation of confectionery materials.

The present invention provides intermediate moisture low sugar food doughs fortified with sufficient levels of medium chain length polysaccharides to provide needed dough elasticity for use as intermediate dough products in the commercial preparation of finished packaged consumer food products. The food doughs contain less than 5% (dry weight basis) sugar(s) (mono- and di-saccharides). The food doughs contain about 1%-10% medium chain length polysaccharides having a degree of polymerization ranging from about 200-600. The doughs can range in moisture content from about 15-40%. The doughs maintain sufficient pliability to be sheeted into sheeted doughs having thicknesses ranging from about 0.1 to 0.5 mm in thickness. The sheeted doughs can be used to prepare finished breakfast cereal and snack food products.

A filling unit and a method for filling a confectionery mass into a container or a mold includes a fill housing with a filling nozzle (2) and at least two dosing pistons in a cylinder which is connected to the fill housing. In the fill housing, a valve is arranged for each cylinder. A mixing block with internal ducts connects each of the outlets with a respective internal duct in the filling nozzle. The confectionery mass is conducted from a filling nozzle into at least one of the cylinders after which the confectionery mass is dosed down into the mold or container by actuating the dosing pistons. The speeds of the pistons are controlled independently of each other, providing varying patterns in longitudinal direction of the ice-cream / confectionery product. The movement of the filling unit relative to the container or mold can be varied providing additional options for variation in patterns.