26 results about "Food sweet" patented technology

The present disclosure relates to a sweetener composition comprising 1, 3-propanediol and a sweetener. Disclosed are food, beverage, confection or concentrate compositions comprising the aforementioned sweetener compositions and methods of producing such sweeteners.

This invention discloses a method for preparing prebiotic-containing minced meat canned food, belonging to the field of canned food preparation technology, including the following steps: removing large pieces of fascia and fat from the hind leg meat, and then cutting it into chunks; adding Mixture No. 1 and fructooligosaccharide syrup to the pork hind leg meat and tumbling it with a positive and negative pressure tumbler, then marinating it; cutting the thick layer of skinless pork belly into small pieces, adding salt and mixing evenly, then marinating it; removing the skin from the chicken breast and mincing it; first, pouring the marinated skinless pork belly and skinless chicken breast into a chopping pot and chopping at high speed until the meat particles are the size of rice grains, then adding the hind leg meat and chopping and stirring, then adding soy protein, Mixture No. 2, ice water and corn starch, stirring evenly at low speed, chopping and stirring, then removing from the pot; then mixing in a vacuum mixer; filling, sealing, sterilizing, heat preservation, packaging and warehousing, and the product is obtained. This invention provides canned minced meat that can regulate the ratio of intestinal flora, improve the intestinal environment, and is a good choice for people who like sweets but also want to lose weight; it can also help with calcium absorption and reduce the formation of tooth decay.

The present invention relates to a method for preparing a plant-based frozen confection premix comprising fat, sugar, stabilizer and vegetable protein, including pulse protein, such as pea protein, where the method comprises the sequential steps of: (a) combining sugar, stabilizer and vegetable protein in water to prepare an aqueous dispersion; (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5; (c) combining the aqueous dispersion having a pH in the range of from 6.5 to 8.5 with the fat to provide a frozen confection premix; (d) reducing the pH of the frozen confection premix to a pH in the range of from 3 to 6; and (e) optionally pasteurizing the frozen confection premix of step (d). Furthermore, the present invention relates to a plant-based premix for making a frozen confection and to a frozen confection containing fat, sugar, stabilizer and vegetable protein (1 wt% to 12 wt%), the vegetable protein including pulse protein.

The present invention relates to an aerated frozen confection comprising: fat in an amount of from 3 wt% to 15 wt%; sugar in an amount of 10 wt% to 30 wt%; milk protein in an amount of from 0.2 wt% to 0.6 wt%; wherein the milk protein is from 20 wt% to 50 wt% of whey protein and from 50 wt% to 80 wt% of casein.

The present invention relates to dessert compositions and methods of making the same. In particular, the present invention relates to a confectionery filling comprising water, sugar fat and protein, and wherein the confectionery composition does not comprise a hydrophilic colloid. Methods for making confectionery compositions are also provided.

The present invention relates to dessert compositions and methods of making the same. In particular, the present invention relates to a confection filling comprising water, a sugar fat, a protein, and optionally a hydrophilic colloid. Methods for making confectionery compositions are also provided.

The present invention relates to a frozen confection product comprising vegetable oil, sweeteners, and powdered ingredients selected from plant proteins, and hydrocolloids, and, the hydrocolloids are present in an amount of 0.17 to 1.0 wt.%, based on weight of frozen confection product; and the hydrocolloids are selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac fiber, guar gum, glucomannan or mixtures of two or more thereof; and the vegetable oil is selected from the group consisting of cottonseed oil, corn oil, groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. It further relates to a process for preparing such a frozen confection product.

The utility model relates to the technical field of corn processing, in particular to a precooking mechanism for sweet corn processing. The device comprises a heating box, a hopper is fixedly installed on one side of the heating box, a fishing assembly is arranged on the heating box, materials in the heating box can be moved upwards through the fishing assembly, a conveying assembly is arranged on the other side of the heating box, and the conveying assembly extends into an inner cavity of the heating box. Materials can be quickly conveyed into the heating box through the conveying assembly. Corn in the heating box can be fished out through the fishing assembly, the electric telescopic rod drives the inclined leakage frame to move upwards so that the corn in the heating box can be fished out rapidly, and meanwhile the corn can slide to the discharging port along the bottom side of the inclined leakage frame. And the material can be smoothly discharged by the hopper close to the discharge hole, so that the workload of workers is reduced, and the production efficiency is greatly improved.

The subject of the application is a dry mix for the production of a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins, in a mixture with liquid ingredients which are water and a fat component, wherein the dry mix contains egg powder capable of rehydration, flour, a raising and sweetening agent, citric acid in powder form, edible salt and mammalian milk powder, which is characterized in that it constitutes from 50% to 58% by weight. a confectionery product before baking, wherein the flour constitutes 36% - 38% by weight, wherein the flour is at least wheat flour and / or at least chickpea flour, egg powder constitutes from 1.5% to 3% by weight, and citric acid in powder form constitutes 0.1% - 0.5% by weight, the raising agent constitutes 0.4% - 2.5% by weight, the sweetener constitutes 6% - 15% by weight, the mammalian milk powder constitutes 1.0% - 3.0% by weight., edible salt constitutes 0.1% - 0.5% by weight, wherein the sweetener is maltitol and / or xylitol and / or a mixture of stevia with erythritol, wherein steviol glycosides constitute from 0.5% to 1% by weight. In turn, the sum of the dry mix and liquid ingredients of the confectionery product before baking is 100%, wherein the liquid ingredients constitute 42% - 50% by weight of the confectionery product before baking, wherein the fat component constitutes 12% - 15% by weight, and water constitutes 29% - 36% by weight. The fat component is in the form of sunflower oil and / or oil from berry seeds obtained by extraction using supercritical CO2 or a mixture thereof. The application also covers a method for obtaining a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins as defined above.

The present invention relates to a plant-based frozen confection comprising fat in an amount of 1 to 15 wt %; sugars in an amount of 10 to 30 wt %; and plant protein in an amount of 0.4 to 10 wt %, wherein the plant protein comprises a first plant protein (P1) and a second plant protein (P2) in a weight ratio (P1:P2) of 4:1 to 1:1, and wherein the first plant protein (P1) is soy protein and / or pea protein and the second plant protein (P2) is carob protein.

The present invention relates to a plant-based frozen confection comprising: fat in an amount of 1-15 wt%; a sugar in an amount of 10 to 30 wt%; solids from the oat material in an amount of from 0.5 to 12 wt%; and a vegetable protein in an amount of from 0.4 to 10 wt%, wherein the solids from the oat material comprise one or more of: oat protein (P3), fat, carbohydrates, and / or fibers; and wherein the vegetable protein comprises pea protein (P1) and broad bean protein (P2) in a weight ratio (P1: P2) of from 2: 1 to 1: 2.

The present invention relates to a process for preparing a plant-based frozen confection premix comprising fat, sugars, stabilizer, and plant protein, wherein the amount of plant protein is less than 1 wt% and the premix does not comprise an emulsifier, wherein the process comprises the sequential steps of: (a) combining sugars, stabilizer and plant protein in water to prepare an aqueous dispersion, wherein the plant protein comprises pulse protein; (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5; (c) combining the aqueous dispersion having a pH in the range of 6.5 to 8.5 with the fat to provide a frozen confection premix; (d) reducing the pH of the frozen confection premix to a pH in the range of 3.6 to 6; and (e) optionally pasteurising the frozen confection premix of step (d).

It relates to a frozen confection product comprising protein, sweetener, emulsifier, stabilizer and fat composition wherein the fat composition has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.% based on total weight of the fatty acid moiety; and it has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and the fat composition is consisting of a liquid oil and an interesterified lauric fat and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% interesterified lauric fat, to a weight ratio of 54 wt.% liquid oil and 46 wt.% interesterified lauric fat, wherein the liquid oil is derived from sunflower oil and the interesterified lauric fat is interesterified coconut oil. It further relates a process and the use of fat composition.

A flavor composition containing at least one, two, or more potassium salt(s) that can be used to enhance an alkalized cocoa flavor profile of edible compositions including sweet goods, such as fat-based confections comprising chocolate or chocolate liquor.

The present invention relates to a frozen confection product comprising protein, sweetener, emulsifier, stabilizer and fat and the fat is consisting of a fat composition wherein it has a fatty acid moiety content with a carbon chain length of C12 of from 20% to 40 wt.%; and it has a solid fat content at 10°C of up to 45 wt.% and at 20°C of up to 20 wt.%; and it is consisting of a liquid oil derived from sunflower oil and coconut oil and having a weight ratio of from 20 wt.% liquid oil and 80 wt.% coconut oil, to a weight ratio of 54 wt.% liquid oil and 46 wt.% lauric fat; with the proviso that for 50% wt.% liquid oil and 50% wt.% lauric fat the liquid oil is not high oleic sunflower oil and the lauric fat is not coconut oil.

The present invention relates to a fat-based non-dairy confection composition for coating a frozen confection, the fat-based non-dairy confection composition comprising: fat in an amount of from 35 wt% to 65 wt%; sugar in an amount of 20 wt to 50 wt; a seed kernel paste in an amount of 5 wt% to 30 wt%; and defatted cocoa solids in an amount of from 5 wt% to 20 wt%.

A low or no sugar, high protein confection is described. A confection includes a beneficial combination of soluble fiber, whey protein, glycerol and fat at an acidic pH and particular Brix range to mimic the texture and mouthfeel of caramel or cream confection. Methods of making a confection are also described.

The present invention relates to a composite confection product comprising a cone filled with an aerated frozen confection or a plurality of stacked confection layers wherein at least one layer is an aerated frozen confection wherein the aerated frozen confection has an expansion of greater than 100% and comprises: 1 to 8 wt% fat; 10 to 30 wt% of a sugar; 0.1 to 1 wt% of an emulsifier; and 0.4 to 4 wt% of a protein wherein 50 to 100 wt% of the protein is a vegetable protein and 0 to 50 wt% of the protein is a milk protein.

The present invention relates to a fat-based confection composition for coating a frozen confection, the fat-based confection composition comprising: fat in an amount of from 35 wt% to 65 wt%; sugar in an amount of 20 wt% to 50 wt%; a seed kernel paste in an amount of 5 wt% to 30 wt%; cocoa solids in an amount of from 5 wt% to 20 wt%; wherein the seed kernel paste provides a portion of the fat, and the fat provided by the seed kernel paste comprises at least 30 wt% MUFA, no more than 20 wt% SAFA, and no more than 50 wt% PUFA; and wherein the seed kernel paste comprises a high oleic sunflower seed kernel paste.

The present invention relates to a process for preparing a plant-based frozen confection premix comprising fat, sugars, stabilizer, and plant protein, wherein the premix comprises fat in an amount of greater than 3 wt% and the premix does not comprise an emulsifier, and the process comprises the sequential steps of: (a) combining sugars, stabilizer and plant protein in water to prepare an aqueous dispersion; (b) optionally adjusting the pH of the aqueous dispersion to ensure that the pH is in the range of 6.5 to 8.5; (c) combining the aqueous dispersion having a pH in the range of 6.5 to 8.5 with the fat to provide a frozen confection premix; (d) reducing the pH of the frozen confection premix to a pH in the range of 3.6 to 6; and (e) optionally pasteurising the frozen confection premix of step (d).

The present invention relates to a plant-based frozen confection comprising fat in an amount of 1 to 15 wt %; sugars in an amount of 10 to 30 wt %; and plant protein in an amount of 0.4 to 10 wt %, wherein the plant protein comprises a first plant protein (P1) and a second plant protein (P2) in a weight ratio (P1:P2) of between 4:1 and 1:1, wherein the first plant protein (P1) is soy protein, and the second plant protein (P2) is fava bean protein, and wherein the first plant protein (P1) is present in an amount that is greater than that of the second plant protein (P2).

The presently disclosed subject matter relates to a chocolate composition containing dry milk chocolate and a foreign flavor composition that imparts a crumb chocolate flavor to a fat-based confection. The exotic flavor compositions of the present disclosure may comprise (a) a high volatile compound, (b) a lactone compound, and (c) a caramel composition.

A flavor composition containing at least one, two, or more potassium salt(s) that can be used to enhance an alkalized cocoa flavor profile of edible compositions including sweet goods, such as fat-based confections comprising chocolate or chocolate liquor.

The invention relates to a method for preparing snacks, in particular marshmallows. These airy confections are characterized by the fact that they are prepared using date syrup, a product obtained by replacing glucose syrup, a sugar-rich element, with date syrup, a naturally vegan product, without additives, organic, do not contain sugars, gluten but possess a sweet taste and activity similar to candy, rich in phenolic compounds with interesting antioxidant activity beneficial to human health.

The invention discloses a food sweetness regulator as well as a preparation method and application thereof, and belongs to the technical field of food industry. The food sweetness regulator comprises the following components in percentage by mass: 80%-95% of gamma-cyclodextrin, 3%-10% of a natural sweetener and 2%-10% of essential oil. The food sweetness regulator can achieve the effects of advancing the sweetness of a sweetening agent and reducing the sweetness of the sweetening agent, can solve the problem that most sweetening agents in the market are relatively slow in sweetness, and can be used for improving the sweetness and the product mouth feel in various foods.