341 results about "Sweet food" patented technology

Apparatus for producing a serving of frozen confectionery product is characterized by a supply of liquid gas, a support for removably carrying a disposable container that holds a volume of unfrozen confectionery mix, and a holder for releasably holding a disposable agitator, such that the agitator extends into confectionery mix in the container. A valve controllably dispenses liquid gas into the confectionery mix in the container while relative motion is imparted to the container and agitator to agitate and admix the confectionery mix and liquid gas while the liquid gas mix evaporates to cool and freeze the confectionery mix, through a transfer of heat from the confectionery mix to the liquid gas and through the latent heat of evaporation of the liquid gas, to produce the frozen confectionery product.

A frozen product comprises a cartridge containing a frozen aerated confection having an overrun of above 20% and below 100%, and containing less than 1.5% w / w glycerol, freezing point depressants in an amount of between 25% and 37% w / w, and between 2 and 12% fat, wherein the freezing point depressants have a number average molecular weight <M>n of less than 300. The frozen aerated confection has a soft structure and can be extruded from the cartridge at -18° C.

A method for preparing a flavored slurried confection includes the use of a disposable serving container holding an individual serving of a neutral flavored mix which has a freezing point temperature lower than normally found for that of water. A large supply of the mix filled containers is stored in a storage freezer for maintaining the neutral flavored mix at a storage temperature, such as is typical of a food storage freezer for a restaurant. A desired quantity of the mix filled containers is then transferred from the storage freezer to a tempering freezer, generally close to a preparation and serving area, for maintaining the neutral flavored mix at a desirable blending temperature. The mix filled container is then removed from the tempering freezer for preparation of a flavored confection, such as a flavored shake. In preparing the flavored confection, a small quantity of a selected syrup is pumped from a selected bag-in-the-box styled carton into the mix filled container for blending the selected syrup with the neutral flavored mix while the mix remains chilled at the blending temperature. The small quantity of syrup adds provides the selected flavor to the neutral flavored mix for forming the flavored slurried confection which is then served within the disposable serving container.

Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals

A dessert machine is provided that produces a frozen dessert product. Frozen fruit and water are ground and spun with air introduced to create a frozen creamy smooth dessert. The frozen dessert machine has a distally tapered auger, having a spiral thread, that mixes the dessert ingredients into the desired consistency. The invention involves an electronic control system that ensures quality reproduction with every dessert produced. Additionally, the dessert machine provides safety interlocks for enhanced operator safety during production of the dessert product.

The present invention relates to non sweet food binder composition. Particularly, the food binder composition can be used in the preparation of savory snack bars, savory nutritional bars, or in savory food products used as snack or meal replacement, containing varied levels of protein, fiber, minerals, vitamins and other bioactive substances or nutritional supplements.

This invention is directed to methods, procedures and apparatus for controlling the portioning of flowable materials, particularly soft serve frozen confections, though also including other flowable products. Such other products may include soups, beverages such as milk shakes, soft drinks, and alcoholic beverages such as beers, and so forth.Typically a method for controlling the delivery of a portion of a flowable substance includes the steps of:i) Delivering the flowable substance in a stream; andii) Noting the time for the delivery of a portion of a targeted amount; andiii) Determining the weight of the portion, andiv) Using this information to influence the delivery of further substance to meet a pre-determined target value.A preferred method is characterized by both the weight of the flowable substance being delivered and the time for the delivery of same being repeatedly or continuously assessed to achieve delivery of a pre-determined target weight or volume.

A frozen confectionary vending machine employs robotics and other features to provide a customized frozen confectionary product, with or without toppings, in an entertaining environment. At least portions of the vending machine interior are visible to customers as the machine assemblies a frozen confectionary product according to specifications selected by the customer. A robotic arm moves a product receptacle between various dispensing stations that dispense measured amounts of a frozen confectionary and one or more optional toppings into the receptacle. After assembly, the product is moved by the robotic arm to a product delivery port that provides customer assess to the product in a sanitary manner.

The present invention relates to frozen confectionary product comprising up to 20% wt fat, up to 25% milk solids non fat (MSNF), from 5 to 40% wt sweetening agent and up to 3% of stabiliser and / or emulsifier, wherein said frozen confectionery further comprises a hydrolysed whole grain composition and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.

A composite ice confectionery article is made by bringing ice confectionery into contact with a biscuit-like mass, wherein the biscuit-like mass is liquid and pumpable at a temperature of 10° C. and above and has a biscuit-like consistency on storage and consumption.

The present invention relates to a frozen confection product comprising oat syrup, a natural sweetening agent. Preferably the frozen confection product is prepared by using a standard freezing step followed by low temperature extrusion and by acidifying the ingredient mix for preparing the frozen confection product. Furthermore, the invention relates to a method of preparing the frozen confection product.

The present invention relates to a frozen confection product comprising one or more proteins and a whey protein phospholipid concentrate. Preferably the frozen confection product is prepared by using a standard freezing step followed by low temperature extrusion and by acidifying the ingredient mix for preparing the frozen confection product. The present invention also relates to a method of preparing such product.

A water ice comprising an antifreeze protein, a stabilizer and not less than 0.1 wt % of a protein based aerating agent obtainable by a process comprising aerating the ice confection with an aerating gas which contains at least 50% by volume of a water soluble gas such as carbon dioxide, nitrous oxide and mixtures thereof.

The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.

The present invention relates to confectionery products which are shelf-stable and are suitable for quiescent freezing to form frozen confectionery products. In particular, the invention is concerned with unfrozen packaged confections comprising a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. A method of producing such confectionery products and the products obtainable from the method are also part of the present invention. The use of the products for providing frozen desserts also forms part of the invention.

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 invention relates to a frozen confection dispenser comprising: a reservoir for receiving and holding a product to be dispensed, an evaporator with cylindrical cooling element, a movement device comprising a helical element arranged to rotate concentrically externally of a cooling element in such a way as to advance the product along the longitudinal axis of the cooling element, and driving means engaged with the movement device for the rotation thereof, and dispenser means for dispensing of the product, wherein the helical element has an angle of attack a of less than 60° relative to the longitudinal axis of the cylinder. The invention also relates to the helical element as such and to a method for dispensing frozen confection with a dispenser according to the invention.

The present invention relates to water-based coatings for frozen confectioneries intended for animal consumption. In particular, it relates to the use of starch and protein in the preparation of a low fat water-based coating for a frozen confectionery.

The invention relates to a composition for coating a frozen confection, the composition comprising 10 to 50 wt. % dry glucose syrup with a DE (Dextrose Equivalent) below 40, and a total amount of mono and di-saccharides below 10 wt. %, and a water activity below 1.0 and 35 to 70 wt. % fat. The invention also relates to a process for making the composition.

The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % based on the total weight of the coating, 30 to 80 wt % of fat, which comprises a fat blend of hard fat and liquid oil, and 20 to 70 wt % of non-fat solids, wherein, the coating composition comprises, less than 25 wt % of saturated fatty acid, 10-60 wt %, preferably 20-40% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein, the saturated fatty acid comprises between 12-24C-atoms and the unsaturated fatty acid contains 18C-atoms or more than 18C-atoms. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.

A frozen confectionary product comprising a natural stabiliser composition is an object of the invention. The frozen confectionary product has an overrun of preferably 0%-120%. The frozen confectionary product comprises a relatively low protein content. The stabiliser composition comprises egg yolk, a gum and preferably an acidifier. Use of the stabiliser composition is described. A method for the manufacture of the frozen confectionary product is also described.

The present invention relates to a frozen confection product comprising glucono-delta-lactone. The present invention also relates to a method of producing a frozen confection product by adding glucono-delta-lactone to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method includes a post pasteurization acidification step. Preferably the method uses a standard freezing step followed by low temperature freezing.

The present invention describes an ice confection composition having a reduced sugar content, which comprises a sugar mixture containing fructose and sucrose.

Frozen aerated packaged ice confection with very high softness at −18° C. which keeps this property without shrinkage or layering up to the final consumer over the product shelf life contains polyol and vegetable fiber.

The present invention relates to a method of making a confectionery product, especially a frozen confection with a patterned coating, which comprises applying a liquid coating material to the surface of the confectionery product and allowing the coating material to flow down along the confectionery product. The present invention relates also to the corresponding coated confectionery product.