公开(公告)号：US20180168182A1

公开(公告)日：2018-06-21

申请号：US15846385

申请日：2017-12-19

Applicant: Muhammed Majeed ,  Kalyanam Nagabhushanam ,  Anurag Pande ,  Shaheen Majeed

Inventor： Muhammed Majeed ,  Kalyanam Nagabhushanam ,  Anurag Pande ,  Shaheen Majeed

IPC: A23G3/48 ,  A23G3/42 ,  A23P30/10 ,  A23P20/10 ,  A61K36/9066

CPC classification number: A23G3/48 ,  A23G3/0019 ,  A23G3/0025 ,  A23G3/0085 ,  A23G3/42 ,  A23G2200/06 ,  A23G2200/14 ,  A23P20/10 ,  A23P30/10 ,  A23V2002/00 ,  A23V2200/06 ,  A23V2200/15 ,  A23V2250/032 ,  A23V2250/2112 ,  A23V2250/502 ,  A23V2250/606 ,  A23V2250/61 ,  A23V2250/616 ,  A23V2250/628 ,  A23V2300/31 ,  A23V2300/36 ,  A61K36/9066

Abstract: Disclosed is a method for the preparation of a gummy and candy composition containing curcuminoids. Also disclosed is a gummy and candy composition containing effective concentration of curcuminoids that is palatable and bioavailable.

公开(公告)号：US20140287091A1

公开(公告)日：2014-09-25

申请号：US14233829

申请日：2012-07-19

Applicant: Bharat Jani ,  Leonard Scarola ,  Miles Van Niekerk ,  Krishna Adivi ,  Jesse Kiefer ,  Hendrik Eyselee

Inventor： Bharat Jani ,  Leonard Scarola ,  Miles Van Niekerk ,  Krishna Adivi ,  Jesse Kiefer ,  Hendrik Eyselee

IPC: A23G4/04 ,  A23G4/18

CPC classification number: A23G4/04 ,  A23G3/0019 ,  A23G3/0236 ,  A23G4/18 ,  A23G7/0093 ,  A23G7/02

Abstract: Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device.

Abstract translation: 公开了一种用于形成和冷却牙龈的系统，所述系统包括成形系统，所述成形系统构造成将所述牙龈定尺寸以包括基本上均匀的厚度;冷却装置，其与所述成形系统成一直线设置并且被构造成从所述成形系统连续接收所述牙龈 在冷却装置的入口处形成系统;以及多通道输送系统，其构造成将所述胶从所述入口点连续输送到所述冷却装置的出口点，所述成形系统和所述冷却装置被配置为形成和冷却 口香糖在离开冷却装置的出口点时处于堆放或收集的状态。

公开(公告)号：US20240350519A1

公开(公告)日：2024-10-24

申请号：US18615236

申请日：2024-03-25

Applicant: Quicksilver Scientific, Inc.

Inventor： Christopher W. Shade ,  Steven Tieu ,  James R Huey ,  David Durkee ,  Michelle Schwenk

IPC: A61K31/00 ,  A23G3/34 ,  A23G3/36 ,  A23G3/40 ,  A23G3/42 ,  A23G3/44 ,  A23G3/48 ,  A61K9/00 ,  A61K9/107 ,  A61K31/01 ,  A61K31/015 ,  A61K31/045 ,  A61K31/07 ,  A61K31/122 ,  A61K31/197 ,  A61K31/198 ,  A61K31/205 ,  A61K31/355 ,  A61K31/375 ,  A61K31/593 ,  A61K33/30 ,  A61K36/185 ,  A61K36/539 ,  A61K47/10 ,  A61K47/12 ,  A61K47/14 ,  A61K47/24 ,  A61K47/26 ,  A61K47/42 ,  A61K47/44

CPC classification number: A61K31/658 ,  A23G3/0019 ,  A23G3/368 ,  A23G3/40 ,  A23G3/42 ,  A23G3/44 ,  A23G3/48 ,  A61K9/0056 ,  A61K9/1075 ,  A61K31/01 ,  A61K31/015 ,  A61K31/045 ,  A61K31/07 ,  A61K31/122 ,  A61K31/197 ,  A61K31/198 ,  A61K31/205 ,  A61K31/355 ,  A61K31/375 ,  A61K31/593 ,  A61K33/30 ,  A61K36/185 ,  A61K36/539 ,  A61K47/10 ,  A61K47/12 ,  A61K47/14 ,  A61K47/24 ,  A61K47/26 ,  A61K47/42 ,  A61K47/44

Abstract: Microemulsions incorporated into gummy confections are described where hydrophobic liquid droplets are distributed in a continuous hydrophilic liquid phase. In relation to conventional oil-in-water (OIW) microemulsions, prior to incorporation into the gummy confections the described microemulsions may be thought of as modified oil-in-water (MOIW) microemulsions, where both the “oil” and “water” phases of the microemulsion are modified. The oil phase droplets of the MOIW microemulsion are modified with alcohol and can better deliver oil-soluble species to the bloodstream than can oil blends or the oil phases of conventional oil-in-water (OIW) microemulsions. The polar continuous “water” phase of the MOIW microemulsion is modified with a sugar or sugar alcohol. The modified oil phase droplets disperse into the modified polar continuous phase of the MOIW microemulsion prior to incorporation into the gummy confection.

公开(公告)号：US20150320074A1

公开(公告)日：2015-11-12

申请号：US14649443

申请日：2013-12-30

Applicant: MARS, INCORPORATED

Inventor： Alex A. Hanna ,  Stuart Alan Guinn ,  Rodger Dale Ellis ,  Joe Mark Posey

IPC: A23G3/34 ,  A23G3/02 ,  A23G3/50 ,  A23P1/10

CPC classification number: A23G3/0019 ,  A21C15/002 ,  A21D13/24 ,  A23G3/0236 ,  A23G3/0252 ,  A23G3/34 ,  A23G3/50 ,  A23G3/54 ,  A23P30/00 ,  A23V2002/00

Abstract: A system and method are provided for making strips of edible material. Edible material is contained in a hopper having a discharge opening including a first side and a second side. A discharge shaping roller is positioned so that its surface is adjacent to the first side and said second side. Similarly, a cooling roller is also positioned so that its surface is adjacent to the first side and the second side. Edible material passes between the first side, the second side, the cooling roller, and the discharge roller to from a strip of edible material that is deposited on the cooling roller. The cooling roller then cools the strip of edible material and it is separated from the cooling roller by a blade. Once the strip is separated from the cooling roller it is deposited on a base of edible material such as a cookie or wafer.

Abstract translation: 提供了制作可食用材料条的系统和方法。 可食用材料容纳在具有包括第一侧和第二侧的排出口的料斗中。 放电成形辊被定位成使得其表面与第一侧和所述第二侧相邻。 类似地，冷却辊也被定位成使得其表面与第一侧和第二侧相邻。 可食材料在第一侧，第二侧，冷却辊和排出辊之间通过沉积在冷却辊上的可食用材料条。 然后，冷却辊冷却可食用材料条，并且通过叶片与冷却辊分离。 一旦条带与冷却辊分离，就将其沉积在诸如饼干或晶片的可食用材料的基底上。

公开(公告)号：US20140186513A1

公开(公告)日：2014-07-03

申请号：US14115786

申请日：2012-05-28

Applicant: François Delbaere

Inventor： François Delbaere

IPC: A23G3/42 ,  A23G3/34

CPC classification number: A23G3/42 ,  A23G3/0019 ,  A23G3/36 ,  A23G3/38 ,  A23G9/42

Abstract: The present invention concerns a hard candy comprising a mixture of sugars composed of glucose and non-fructosylated α-galacto-oligosaccharides in particular proportions. It also concerns a method of manufacturing said candies, as well as the utilization, for manufacturing a hard candy, of a composition that includes the aforementioned mixture.

Abstract translation: 本发明涉及一种硬糖，其包含由葡萄糖和非果糖基化的α-半乳糖 - 低聚糖组成的糖的混合物。 它还涉及制造所述糖果的方法，以及用于制造硬糖的包含上述混合物的组合物的方法。

公开(公告)号：US20160205964A1

公开(公告)日：2016-07-21

申请号：US14600428

申请日：2015-01-20

Applicant: John B. Tinius, JR.

Inventor： John B. Tinius, JR.

IPC: A23G3/52 ,  A23G3/34

CPC classification number: A23G3/52 ,  A23G3/0019 ,  A23G3/0097 ,  A23G3/50 ,  A23V2002/00

Abstract: A marshmallow candy includes a marshmallow that has been dried or cooked to a taffy-like consistency. In the dried state, the marshmallow candy is sufficiently hard to the touch such that the marshmallow candy resists flexing when squeezed. The marshmallow candy then becomes chewy upon consumption. The marshmallow candy can be colored or shaped to be aesthetically pleasing for consumers.

Abstract translation: 棉花糖包括已经被烘干或煮熟成棉花糖般的稠度的棉花糖。 在干燥状态下，棉花糖糖果足够难以触摸，使得棉花糖糖果在挤压时抵抗弯曲。 棉花糖糖果然后在消费时变得耐嚼。 棉花糖可以被着色或成形为消费者美观。

公开(公告)号：US20150086682A1

公开(公告)日：2015-03-26

申请号：US14239640

申请日：2012-08-28

Applicant: Hassouna Bouaziz

Inventor： Hassouna Bouaziz

IPC: A23G3/34 ,  A23G3/42 ,  A23G3/54

CPC classification number: A23G3/0053 ,  A23G3/0019 ,  A23G3/0029 ,  A23G3/0097 ,  A23G3/42 ,  A23G3/54 ,  A23G3/545 ,  A23G9/506 ,  A23L29/37 ,  A23P30/20 ,  B65D65/463

Abstract: The invention relates to a method for producing a food material essentially consisting of isomalt, characterised in that it includes the steps of extruding and melting the material by raising the temperature to 80° C. to 160° C., preferably 150° C. to 160° C., tempering so as to obtain the material in the stable crystalline form thereof and to eliminate bubbles in the material, and pouring or injecting into moulds. Application of the material obtained as a container.

Abstract translation: 本发明涉及一种生产基本上由异麦芽酮糖醇组成的食品材料的方法，其特征在于，其包括通过将温度升高至80℃至160℃，优选150℃以挤出和熔化材料的步骤， 回火，以获得其稳定结晶形式的材料，并消除材料中的气泡，并倾倒或注入模具中。 作为容器获得的材料的应用。

公开(公告)号：US20140302196A1

公开(公告)日：2014-10-09

申请号：US14233796

申请日：2012-07-19

Applicant: Bharat Jani ,  Leonard Scarola ,  Miles Van Niekerk ,  Krishna Adivi ,  Jesse Kiefer

Inventor： Bharat Jani ,  Leonard Scarola ,  Miles Van Niekerk ,  Krishna Adivi ,  Jesse Kiefer

IPC: A23G4/18 ,  A23G4/04

CPC classification number: A23G4/18 ,  A23G3/0019 ,  A23G3/0289 ,  A23G4/04

Abstract: Disclosed is a method of forming gum, the method including providing a pair of moving walls including a first wall and a second wall; and sizing a gum mass into a gum sheet having a substantially uniform thickness between about 0.3 mm to 10 mm using the pair of walls, the gum mass maintaining substantially continuous contact with at least one of the walls before and after the sizing.

Abstract translation: 公开了一种形成口香糖的方法，该方法包括提供包括第一壁和第二壁的一对移动壁; 并且使用一对壁将口香糖质量定形成具有基本上均匀的厚度的口香糖胶片，其厚度在约0.3mm至10mm之间，所述口香糖质量在上浆前后保持与至少一个壁的基本上连续的接触。

公开(公告)号：US20130224356A1

公开(公告)日：2013-08-29

申请号：US13779708

申请日：2013-02-27

Applicant: Kevin P. Determan

Inventor： Kevin P. Determan

IPC: A23G3/34

CPC classification number: A23G3/0019 ,  A21C15/002 ,  A21C15/005 ,  A23G3/0097 ,  A23G3/28

Abstract: A method is described which increases the efficiency of making frosting flowers through the means of utilizing multiple flower nails simultaneously held by hand thereby increasing the rate of their production.

Abstract translation: 描述了一种方法，其通过利用由手掌同时保持的多个花钉提高了制作结霜花的效率，从而提高了其生产速度。

公开(公告)号：US11785962B2

公开(公告)日：2023-10-17

申请号：US16486441

申请日：2018-03-21

Applicant: Coöperatie AVEBE U.A.

Inventor： Wybren Bakker ,  Gertjan Klijnstra ,  David Thomas Benjamin Tomasoa

IPC: A23G3/42 ,  A23G3/34 ,  A23G3/44 ,  A23G3/52

CPC classification number: A23G3/42 ,  A23G3/0019 ,  A23G3/44 ,  A23G3/52 ,  A23V2002/00

Abstract: The invention relates to the manufacture of foods, in particular to aerated confectionery products, like marshmallow-type products, to foam structuring compositions, and methods for preparing them. Provided is an aerated confectionery product having a density up to 0.5 g/cm3, the product comprising as foam structuring composition a combination of (i) a native potato protein; (ii) a gelling starch; and (iii) a highly branched starch (HBS) obtained by treatment of starch or a starch derivative with glycogen branching enzyme (EC 2.4.1.18), and wherein said HBS has a molecular branching degree of at least 6%, wherein the molecular branching degree is defined as the percentage of α-1,6 glycosidic linkages of the total of α-1,6 and α-1,4 glycosidic linkages ((α-1,6/(α-1,6+α-1,4)*100%).