51 results about "Sweet food" patented technology

A thermally insulated container for storing and serving frozen confectionery items, wherein the container is preferably arranged to be removably mounted within a service cart, such as an inflight service cart.

This invention relates to a confectionery composition and its preparation method. Specifically, the invention provides a confectionery composition comprising a chocolate syrup and chitosan and / or its derivatives, wherein the chocolate syrup contains fats, cocoa components, and emulsifiers, and optionally sweeteners and optional dairy products; wherein, based on 100 parts by weight of the total chocolate syrup, the chitosan and / or its derivatives comprise 0.5 to 10.0 parts by weight, and the water content of the chitosan and / or its derivatives is ≤10%.

The present invention relates to a confectionery product comprising 20% to 70% by weight of a sweetener; and 20% to 70% by weight of a plant-based fat phase; wherein the plant-based fat phase has from 1.0% to 10.0% by weight of total lauric acid (C12: 0) and myristic acid (C14: 0); and from 20.0% to 70.0% by weight of total palmitic acid (C16: 0) and stearic acid (C18: 0); the percentage of acid is an acid bound as an acyl group in the glyceride of the plant-based fat phase and based on the total weight of C8 to C24 fatty acids; total palmitic acid (C16: 0) and stearic acid (C18: 0) in the second position of the triglycerides, which accounts for at least 1.0% of the percentage of total palmitic acid (C16: 0) and stearic acid (C18: 0) in the triglycerides of the plant-based fat phase (Sn-2 total palmitic acid and stearic acid%); up to 10.0% by weight of a total CN32 triglyceride, CN34 triglyceride, CN36 triglyceride, CN38 triglyceride, and CN40 triglyceride; the plant-based fat phase is based on total triglycerides present in the plant-based fat phase. The invention also relates to a method for preparing said confectionery product.

The utility model discloses a tongue sleeve capable of isolating uncomfortable taste. The tongue sleeve comprises a tongue sleeve body, wherein one end of the tongue sleeve body is open and is sleeved on the tongue of a patient; an adjusting structure used for adjusting the size of the tongue sleeve body to adapt to the shapes of tongues of different patients is arranged in the tongue sleeve body, and a shaping pasting ring used for pasting the end of the tongue sleeve body to the tongues of the patients is annularly arranged on the opening of the tongue sleeve body; the tongue sleeve body is further provided with a dessert supply structure which is communicated with an inner cavity of the tongue sleeve body so as to supply dessert to the tongue of the patient. The medicine bottle has the advantages that when people take medicine, stimulation of medicine smell to the tongue can be effectively relieved, and the conflict psychology of medicine taking can be reduced.

The dashed broken lines in the reproductions illustrate portions of the bowl as part of a micro puree machine that form no part of the claimed design. A characteristic feature of the design is that it may be for a bowl as part of a micro puree machine capable of making and storing frozen confections.

The present disclosure relates to oral compositions and / or confectionery compositions comprising an effective amount of a nitrate salt, e.g., a dietary nitrate salt derived from a nitrate-rich food and / or a nitrate-rich extract, for reducing volatile sulfur compounds (VSCs) in the oral cavity and freshening breath.

The invention relates to the technical field of food, in particular to a blasting bead edible product with health-care product active ingredients and a preparation method of the blasting bead edible product. The edible blast bead product with the active ingredients of the health-care product comprises a blast bead matrix and a dessert base layer, wherein the blast bead matrix comprises a blast bead inner core layer with the active ingredients of the health-care product and a blast bead wall layer wrapping the blast bead inner core layer. Sodium alginate and calcium ions are subjected to a cross-linking reaction to form a gel film, the gel film wraps the blasting bead inner core layer with the active ingredients of the health care product to form a blasting bead matrix, and the blasting bead matrix is added into the dessert substrate layer to prepare the edible blasting bead product with the active ingredients of the health care product. The health-care product has double taste experiences, can well wrap the active ingredients of the health-care product, maintains the stability of the active ingredients, and has high practicability.

A process for the manufacture of a plurality of dimensionally similar extrudable confections, the process comprising the steps of: a) manufacturing a first extrudable confection and manufacturing a second extrudable confection, the two extrudable confections differing in colour and optionally also flavour; b) extruding a stream of the first extrudable confection and extruding a stream of the second extrudable confection and bringing the two streams together to provide a single co-extruded stream comprising a core of the first extrudable confection surrounded by an annulus of the second extrudable confection; followed by c) splitting the single co-extruded stream into two first-split co-extruded streams, each first-split co-extruded stream comprising streams from both first extrudable confection and second extrudable confection; followed by d) helically extruding the two first-split co-extruded streams; followed by e) bringing the two first-split co-extruded streams together to form a first rejoined co-extruded stream and the first rejoined stream into two second-split co- extruded streams, each splitting second-split co-extruded stream comprising streams from both the first-split co-extruded streams; f) helically extruding the two second-split co-extruded streams; followed by g) bringing the two second-split co-extruded streams together to form a second rejoined co-extrusion stream; followed by h) optionally carrying out further splitting, helically extruding and rejoining to form a final co-extrusion stream; i) cutting the final co-extrusion stream, each cut producing one of the plurality of dimensionally similar extrudable confections.

Non-edible capsules configured for use in novel frozen confections are disclosed. A novel frozen confection includes a container containing a frozen confection; a non-edible capsule defining a compartment; a novel article located in the compartment; and a removable wrapper surrounding at least a portion of the container and at least a portion of the non-edible capsule to removably consolidate the capsule to the container.

Process for the production of a confectionery product, in particular a confectionery or preserved fruit, comprising:-providing at least one soft center and loading said soft center into a coating pan; and-performing, in the pot, the following operations: applying a powdered acidic composition on the center; dispensing an aqueous suspension containing gum arabic and starch on the centres to form a separation membrane covering the centres, the acidic composition being pre-applied on the centres; and dispensing a syrup over the center to form an outer coating of the product wherein in the product the separation membrane is provided for separating the acidic composition from the outer coating to prevent sugar conversion of the outer coating caused by the acidic composition.

The invention provides a bubble cap soft sweet food containing marine source components and a preparation method of the bubble cap soft sweet food, and belongs to the technical field of food processing. According to the bubble cap soft sweets provided by the invention, by adding algae oil, krill oil and other components from deep sea and combining scientific proportioning, polyunsaturated fatty acids and antioxidant substances are provided, and nutrition comprehensiveness and function synergy are realized; a specific flavor auxiliary agent is compounded to cover peculiar smell, and a nano-scale dispersion technology is matched to improve the texture, so that the soft sweets have fine and smooth mouth feel and unique flavor; an anti-sticking system is constructed by adopting a low-hygroscopicity sweetening agent, tight oil film wrapping and aluminum foil blister packaging, so that the product stability is remarkably improved; by accurately controlling technological parameters and introducing molecular distillation and automatic control technologies, efficient retention of components and production consistency are ensured, and the problems that traditional soft sweets are single in nutrition, poor in taste, prone to deterioration and the like are comprehensively solved.

Disclosed is a frozen confectionery product comprising a frozen confection composition and a filling of an emulsion of an aqueous phase in a lipid phase, wherein the aqueous phase is dispersed throughout the lipid phase in the form of droplets and wherein the aqueous phase comprises at least 70% by weight of the aqueous phase of a sweetener mixture that is non- crystalline at -18°C.

A method is provided for making a molten, deposited confectionery product, such as a chewing gum product. In an embodiment of the method for making a chewing gum product, one or more sugar alcohols are blended and melted before adding gum base and other ingredients. The process allows depositing at cooler temperatures than previously believed possible, which simplifies safe processing and protects product quality. In cases where the product is deposited in molds which are part of the packaging, the lower depositing temperatures allow greater flexibility in packaging materials and processes than when the sugar alcohols and other ingredients such as gum base are melted together. A product of the method also is provided.

1. Name of the product in this design: Sweets (Nut Yogurt Chocolate Oatmeal Bar). 2. Intended use of this design: for use in chocolate products. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The dashed broken lines in the reproductions illustrate portions of the micro puree machine that form no part of the claimed design; a characteristic feature of the design is that it may be for a micro puree machine capable of making frozen confections.

Filled sweetener compositions and reduced sugar confections are described. The filled sweetener composition may include at least one of glucose syrup, soluble fiber, and maltodextrin; and at least one of a monosaccharide, a disaccharide, and a low calorie monosaccharide. The filled sweetener composition can provide at least 33% sugar reduction in a confectionery product.

A method for producing a confectionery product, in particular a sweet or a comfit, comprising:providing at least one soft centre and loading said soft centre into a coating pan; andin the pan carrying out the following operations:applying a powdered acidic composition on said centre;dispensing on said centre a water suspension containing gum arabic and starch so as to form a separation film that coats said centre on which said acidic composition has previously been applied; anddispensing on said centre a syrup so as to form an outer coating of said product,wherein in said product said separation film is provided for separating said acidic composition from said outer coating so as to prevent sugar inversion of said outer coating by said acidic composition.

The present invention relates to a frozen aerated confection comprising a fat component in an amount of from 1 wt% to 15 wt% wherein the fat component comprises a transesterified fat and from 0.1 wt% to 5 wt% of the fat component comprises a triglyceride having from 59 to 63 total carbon atoms and comprises at least one saturated fatty acid having from 20 to 24 carbon atoms; from 95 wt% to 99.9 wt% of the fat component is a composition comprising a liquid oil; wherein the fat component comprises a triglyceride bearing 57 carbon atoms (C57) and a triglyceride bearing 61 carbon atoms (C61) in a ratio (C57: C61) of from 10: 1 to 30: 1.

[Problem] To provide an oil or fat composition for frozen confectionery, with which it is possible to produce frozen confectionery having good in-mouth meltability and shape retention. [Solution] This oil or fat composition for frozen confectionery satisfies the following conditions (a) to (g). (a) X3 is contained in an amount of 3.0-12.0 mass%. (b) X2U is contained in an amount of 25-55 mass%. (c) The mass ratio of XUX / X2U is 0.75 or more. (d) XU2 is contained in an amount of 20-40 mass%. (e) U3 is contained in an amount of 10 mass % or less. (f) C32-38 TG is contained in an amount of 3-20 mass%. (g) The mass ratio of P / St is 4.5-15.0, X represents a saturated fatty acid having 16-18 carbon atoms, U represents an unsaturated fatty acid having 18 carbon atoms, P represents palmitic acid, St represents stearin, and C32-38 TG represents a triglyceride in which the total number of carbon atoms in fatty acid residues constituting the same is 32-38.

The invention relates to a method and a device for demolding at least one confectionery article (2) from a mold, which is to be demolded by means of a gripping arrangement (5) in an upside-down position by moving the confectionery article out of a cavity (4) of the mold (3), wherein the gripping arrangement (5) comprises at least one suction element (6) with which the upward-facing, substantially flat bottom (32) of the confectionery article (2) is drawn in by means of a vacuum, wherein before or after the suction element (6) has drawn in the bottom (32) of the confectionery article (2), an additional release movement is generated, which introduces alternating forces into the confectionery article (2), which produce deformations in the confectionery article (2) that extend to its outer boundary layer and reduce its adhesive force at the contact surface of the cavity (4).and wherein the confectionery item (2) is then completely removed from the cavity (4) by the suction element (6) and transferred upside down by switching off the negative pressure.

The invention discloses a cistanche extraction composition for controlling increase of the content of 5-HMF (5-hydroxymethylfurfural) as well as a preparation method and application of the cistanche extraction composition. The cistanche extraction composition prepared by the invention has low 5-HMF content, and retains high-content cistanche functional active ingredients and nutritional ingredients, the preparation process does not need to regulate the pH value, and the cistanche extraction composition is green, environment-friendly, low in energy consumption and low in cost. The cistanche extraction composition disclosed by the invention can be directly used as liquid food, can also be used as an ingredient to be mixed with other liquid food, or is further dehydrated to prepare solid powder to be applied to the processing of baked food, frozen dessert, functional fruit and vegetable products and functional meat products.

The invention relates to the technical field of bioactive peptides, in particular to a small-molecular sweet peptide DSTT and application thereof. The amino acid sequence of the small molecular sweet peptide DSTT is shown as SEQ ID NO: 1. And a machine learning model is used to predict sweetness of the polypeptide obtained by hydrolysis. The screened polypeptide is subjected to molecular docking analysis by using AutoDock Vina, and the interaction mode and binding site of the polypeptide and the receptor are determined. An electronic tongue experiment verifies that the sweet peptide DSTT has an application prospect in preparation of a sweet food additive.

The utility model relates to the technical field of termite trapping equipment, in particular to a termite trapping and killing integrated device which comprises an outer cylinder, a trapping cavity used for collecting termites is formed in the outer cylinder, a cover plate is installed on the top of the outer cylinder, and a plurality of trapping openings allowing the termites to enter are formed in the outer side of the cover plate. The inner wall of the trapping cavity is provided with a plurality of ultraviolet lamps capable of killing termites, the ultraviolet lamps are externally connected with a control switch through wires, the control switch controls the ultraviolet lamps to be turned on and turned off, and the inner side of the bottom of the outer cylinder is provided with a termite trapping agent used for trapping the termites. According to the termite trapping and killing integrated device, through multiple trapping design, the attraction effect on termites is remarkably improved. The termite trapping agent arranged on the inner side of the bottom of the outer cylinder can emit specific smell and generate strong attraction to termites; and a sweet coating is arranged on a pine plate of the bait assembly in the middle of the trapping cavity, so that the attraction to the termites fond of sweet food is further enhanced.

Disclosed is a frozen confectionery product comprising a frozen confection composition and an emulsion of an aqueous phase in a lipid phase, wherein the lipid phase has a solid fat content at 5°C of less than 30% by weight of the lipid phase, wherein the aqueous phase is dispersed throughout the lipid phase in the form of droplets, wherein the lipid phase is present in an amount of 30 to 90 wt% based on the total weight of the emulsion, and wherein the aqueous phase comprises at least 70% by weight of the aqueous phase of a sweetener mixture that is non-crystalline at -18°C.

The present invention, among others, relates to a method for reducing consumption of sweet food, or reducing demand or desire for sweet food, of a human or animal subject, comprising: providing a consumable comprising a caloric carbohydrate and Hesperetin to the subject for consumption, wherein the subject has a low sweet taste threshold.

1. Name of the product in this design: Sweets (Mid-sized Chocolate Nut Fried Yogurt). 2. Intended use of this design: for use in chocolate products. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The present invention relates to a sweet food product made from dried fruits having the same physico-chemical properties as chocolate and a method for its preparation. The sweet food product comprises: 25% to 45% by weight of dried fruits, relative to the total weight of the food product, the dried fruits having a total fat contribution of up to 25% by weight from the dried fruits and based on the weight of the dried fruits; 25% to 45% by weight of sucrose or other anhydrous sweetening substances; 20% to 40% by weight of cocoa butter or any other vegetable fat that is solid at ambient temperature and serves as a partial or total substitute for cocoa butter; optionally, an emulsifier in an amount less than or equal to 1%; the sweet food product having a particle size of less than or equal to 50 μm.

1. Name of the product of this design: Sweets (Yogurt Chocolate Nut Tart). 2. Application of this design product: for chocolate food. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

Provided is a traditional Chinese medicine decoction for injury and bone healing, comprising the following materials: Astragali Radix, Acanthopanacis Cortex, Sambucus williamsii, Notoginseng Radix et Rhizoma, Alismatis Rhizoma, Polygoni Multiflori Caulis, Pheretima, Achyranthis Bidentatae Radix, Persicae Semen, Angelicae Sinensis Radix, Rehmanniae Radix, Platycodonis Radix, Bupleuri Radix, Pinelliae Rhizoma Praeparatum, Rhei Radix et Rhizoma, Magnoliae Officinalis Cortex, and Glycyrrhizae Radix et Rhizoma. The method for preparing the decoction comprises: weighing the materials and putting the materials into a decoction pot; adding 800 mL of purified water into the decoction pot to soak the materials for 30 min; decocting the liquid in the decoction pot until the volume is reduced to 300 mL, and extracting the decoction; cooling the decoction to a proper temperature, i.e., 35-37 °C. The decoction for injury and bone healing has effects of healing internal and external injuries, promoting bone and muscle regeneration, activating blood circulation to remove blood stasis, warming meridians to dredge collaterals, eliminating dampness and reducing swelling, relieving pain and stopping bleeding, breaking hard masses to dissipate stagnation, dispelling wind-cold to relieve arthralgia and pain, and strengthening tendons and bones. The decoction for injury and bone healing is particularly suitable for the physical characteristics of modern people caused by a diet rich in fatty meats and excessive sweet foods, excessive phlegm-dampness, and low physical activity.

A paper-based lid, lid and container assembly, preferably filled with a food product, preferably a frozen confectionery product, and a method of filling the latter assembly, where the lid includes a skirt having a tamper evidence feature provided by a plurality of lines of weakness.