AU2002212303A1 - Encased food product with contrasting components - Google Patents
Encased food product with contrasting componentsInfo
- Publication number
- AU2002212303A1 AU2002212303A1 AU2002212303A AU2002212303A AU2002212303A1 AU 2002212303 A1 AU2002212303 A1 AU 2002212303A1 AU 2002212303 A AU2002212303 A AU 2002212303A AU 2002212303 A AU2002212303 A AU 2002212303A AU 2002212303 A1 AU2002212303 A1 AU 2002212303A1
- Authority
- AU
- Australia
- Prior art keywords
- food product
- centre
- hydrocouoid
- casing
- mass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Description
ENCASED FOOD PRODUCT WITH CONTRASTING COMPONENTS
FIELD OF THE INVENTION
The present invention relates to an encapsulated food product and more particularly to a food product comprising a gelatin-free water-based hydrocoUoid casing surrounding a liquid, soft, hard or particulate centre.
BACKGROUND OF THE INVENTION
EP-A- 64155 discloses a bite-sized edible confection or cocktail snack comprising a fat-based waterproof capsule surrounding a centre filling of high liquid content.
WO 97/35537 discloses a method for making capsules for pharmaceutical, cosmetic and dietary supplements with a very thin filrn/coating or layer of a material such as polyvinyl alcohol, alginate, hydroxypropyl methyl ceUulose or polyethylene oxide made by a method based on a roller process. It is stated that polyvinyl alcohol film is available in thicknesses ranging between 20 and 1000 microns and that plasticised polyvinyl alcohol film having a thickness of 80 microns results in good quality capsules suitable for cosmetic use. There is no disclosure of the use of such capsules for use in foodstuffs.
Fat-based capsules have a tendency to crack in changing temperatures especially in tropical climates or where temperatures can reach 40°C or above.
Neither of these patents disclose a food product having a casing, i.e. having a thickness of more than 0.1mm, aqueous-based, and able to withstand changes in temperature without cracking nor a product exhibiting a contrasting appearance between the casing and the centre.
We have developed a food product comprising a gelatin-free water-based hydrocoUoid casing enclosing a solid, liquid, soft or particulate centre which is capable of exhibiting a contrasting appearance between the casing and the centre. The casing may be substantially transparent or opaque and, in particular, when the casing is transparent, the contents of the centre may be clearly visible.
SUMMARY OF THE INVENTION
According to the present invention there is provided a food product comprising a gelatin-free water-based hydrocoUoid casing enclosing a solid, liquid, soft or particulate centre.
DETAILED DESCRIPTION OF THE INVENTION
The casing may be substantially transparent or opaque.
The casing may have a thickness of between 0.1mm and 10mm, preferably from 1 to 7.5mm, e.g. from 2 to 5mm.
The hydrocoUoid used in the casing may be carrageenan, alginate, agarose, geUan gum, pectin, or a cellulose derivative. The casing may be aerated to create opaqueness.
The food product of the invention is capable of exhibiting a contrasting appearance between the casing and the centre. The contrast may reside in the texture, colour, flavour or acidity of the centre compared with the casing.
Some liquid-fiUed gummy products are already on the market based on gelatin. However, food-grade gelatin is obtained from bovine or porcine raw materials and the use of gelatin is undesirable for the vegetarian population, as well as for certain ethnic groups who have concerns about the nature of meat used in certain food products and/or who observe certain dietary constraints concerning the consumption of meat and dairy products. We are not aware of any liquid-fiUed confections that are gelatin-free .
The amount of hydrocoUoid in the casing may vary from 0.5 to 80% by weight depending on the thickness of the casing, e.g. for casings having a thickness of from 0.1 - 2mm, the amount of hydrocoUoid in the casing may be from 5-80% by weight the proportion of hydrocoUoid preferably being higher the thinner the casing, and for casings having a thickness of from 2-lOmnι, the amount of hydrocoUoid in the casing may be from 0.5 to 5% by weight and preferably from 1
to 4% by weight based on the weight of the casing. The other main ingredients are water and sweetener. The water may be in an amount of from 3% to 50%, preferably from 7.5 to 40% and especially 10 to 20% by weight based on the weight of the casing. If desired, sugar, sugar syrup or sugar substitutes such as maltitol, lactitol, mannitol, xylitol, sorbitol, or artificial sweeteners may be present in the casing, e.g. the casing may, if desired, be sugar-free. Small amounts of acid, buffer or colourant may also be present in the casing
The final soUds content of the casing may be from 50 to 97%, preferably from 60 to 95% and especiaUy from 75- 85%.
The texture of the casing can vary from a plastic-like film to a water jeUy to a fruit gum to a chew type texture (elastic to non-elastic).
The liquid or soft centre may contain water and sweetener, e.g. sugar, sugar syrup or sugar substitutes such as maltitol, lactitol, mannitol, xylitol, sorbitol, or artificial sweeteners, optionaUy together with oil/fat and other ingredients such as colour, flavour, acid or functional ingredients such as minerals, vitamins or herbs. The Uquid centre can have a viscosity varying from that of water to the fluidity of glucose syrup at 25°C. (The viscosity of water @25°C. is 0.89cP and that of glucose syrup 42DE @25°C. is 159000cP) .
The soft centre can vary from a paste, e.g. a chocolate, fat, or fruit paste, to a jeUy to a chew texture. The solid centre may be, for instance, nut pieces, chocolate, fruit pieces, cheese, or hard-boUed pieces.
The particulate centre may be a powder, granular or an agglomerate having a particle size of from 25 to 2000 microns and may contain, for instance, sherbert, popping candy, sugar or sugar-substitutes such as maltitol, lactitol, mannitol, xylitol, sorbitol, or artificial sweeteners, and other functional ingredients such minerals, vitamins or herbal extracts.
The solids content of the liquid or soft centre may be from 50 to 90%, preferably from 60 to 85% and especially from 75-80%. The solids content of the hard centre may vary from about 50 to 99% e.g. for hard cheese (eg Cheddar) it may be from 60-65%, and for hard-boiled pieces it may be from 95-99%.
The weight ratio of the casing to the centre may range from 90: 10 to 10:90, for example from 75:25 to 25:75.
The product may be used in hot, ambient, chilled and frozen apphcations, e.g. the product may be dropped in hot liquids at, for example, 80° to 100°C to make hot drinks.
The product of the present invention may be a refreshing, clean earing sugar and/or sugar-free gelatin-free food product ti at is texturaUy interesting and visually attractive.
The product of the present invention may be a food product containing a single or multi-component centre with or without pieces. It may have a wide variety of shapes, e.g. spheres, hemispheres, cubes, cuboids, lentils, teardrops, pyramids, or cylinders.
The product of the present invention may conveniently have a diameter from 4mm to 50 mm, preferably from 8mm to 40mm and more preferably from 10 mm to 25mm.
The product of the present invention may deliver a centre of contrasting texture, flavour, colour, acidity to the coating and can offer significant differentiation to existing products. The product may also deliver active or functional ingredients such as minerals, vitamins or herbal extracts, etc.
The present invention also provides a process for the production of a food product comprising a gelatin-free water-based hydrocoUoid -casing enclosing a hard, liquid, soft or particulate centre which comprises partially setting a Uquid hydrocoUoid mass to form the casing, e.g. in two halves or as a baUoon and filled with a hard, liquid, soft or powder centre, and injecting with a hard, Uquid, soft or powder centre and finally completing the setting of the hydrocoUoid mass.
The injection of the liquid or soft centre may be carried out by means of a syringe or by one-shot depositing such as generally described in US Patent No. 1,711,750.
Most hydrocoUoid systems set fairly quickly usually at about 40° to 90°C when there is difference in temperature gradient, i.e. the gel sets quickly when in contact with something lower in temperature than itself. The bigger the temperature difference the quicker the setting. One exception is alginate which sets, on contact with calcium ions.
Therefore, for water-based hydrocoUoid casings excepting alginates enclosing a liquid or soft centre, the food product may be prepared by depositing a liquid hydrocoUoid mass at a temperature above its setting temperature, e.g. 40° - 90C, in a mould which is at a lower temperature than the Uquid hydrocoUoid mass, and injecting with a liquid or soft centre at a temperature lower than the temperature of the hydrocoloid mass while the hydrocoUoid mass is stiU soft until it sets. Preferably, the hydrocoUoid mass is cooled to speed up the setting of the gel and to ensure the centre stays central.
The injected centre at a lower temperature than the Uquid hydrocoUoid mass is conveniently at a temperature from 5°C to 50°C, preferably from 8°C to 30°C, and especiaUy from 10°C to 15°C.
The injected centre at a lower temperature than the liquid hydrocoUoid mass causes the hydrocoUoid mass to set immediately on contact, thereby encasing the centre within the gel.
If desired, the liquid hydrocoUoid may be deposited into a bubble pack lining the mould or into pots which form the packaging, for instance, by one-shot depositing.
For water-based hydrocoUoid casings excepting alginates enclosing a hard or particulate centre, the food product may be prepared by lining a mould with a liquid hydrocoUoid mass at a temperature above its setting temperature, e.g. from 40°C to 100 °C, the mould being at a lower temperature than the liquid hydrocoUoid mass, to form a sheU open at one end, inserting the hard or particulate centre into the shell, and backing off with a layer of hydrocoUoid casing.
For a water-based alginate casing, the food product may be prepared by depositing a liquid alginate mass in an aqueous medium containing preferably calcium ions
to form a semi-set pUable casing instantaneously, surrounding the liquid alginate mass, injecting with a Uquid or soft centre and finally completing the setting of the alginate mass. The setting wiU occur with time but, if desired, cooling wiU help speed up the setting, e.g. in an aqueous medium around 10°C-20°C. For achieving the desired shape, the Uquid alginate mass is deposited into a mould submerged in the calcium bath, the mould having fine holes in the base which aUows the aqueous medium to circulate around the mass thereby causing it to set.
The aqueous medium containing calcium ions may contain from 0.1% to 5% preferably from 0.5 to 2%, depending on the solids content of the hydrocoUoid mass of an edible calcium salt, e.g. calcium acetate, calcium citrate, calcium tartrate, calcium lactate, calcium propionate or calcium carbonate but preferably calcium chloride.
The thickness of the casing depends on the length of time the alginate gel is in contact with the calcium ions.
In a further embodiment, the present invention provides a food product comprising two or more gelatin-free water-based hydrocoUoid casings connected together each casing enclosing a sohd, Uquid, soft or particulate centre.
The casings may be substantiaUy transparent or opaque.
The centres within the casings may be the same or different. When the centres are different, they may comprise materials which are reactive with one another, the reaction taking place when the casings are destroyed on consumption. For example, the reaction may include the release of a gas such as carbon dioxide, e.g. where one centre comprises an alkali such as sodium bicarbonate and another centre comprises an acid, e.g. a fruit acid such as citric acid. Advantageously, in addition to the reactive materials, at least one of the centres may comprise other materials such as flavours, e.g. champagne concentrate. The two centres may be made, for instance, by injecting with two needles. The food product comprising two or more gelatin-free water-based hydrocoUoid casings connected together may be made by sticking two or more casings together when they are wet.
The product of the invention is a sugar/sugar-free/functional food product that is gelatin-free, visuaUy interesting and extremely striking, combining a textural difference and an immediate flavour impact, and which delivers clear differentiation from existing products on the market.
Compared with the fat-based capsule described in EP-A-64155, the product of the invention has a different texture ranging from plastic to elastic to non-elastic and the absence of fat (only if the centre doesn't contain fat or oU ) makes the product cleaner and more refreshing to eat.
EXAMPLES
The following Examples further Ulustrate the present invention. Parts and percentages are given by weight.
Example 1
A Carrageenan Gum mass having a total soUds content of 77% and a pH of 3.8 to 4.0 for the gel casing is prepared by mixing the ingredients of the foUowing recipe:
Gum Recipe %
Sugar syrup 57
Sugar 20
Water 19
Carrageenan 2.4
Acid 1.6
Buffer 0.8
The gum mass at a temperature of 90°C is deposited into a mould at 25°C and is injected by a syringe with a Uquid centre at 15°C while still soft. The liquid centre is prepared by mixing the ingredients of the following formulation:
iquid Centre %
Sugar syrup 99.5
Colour 0.004
Flavour 0.4
This results in a visually extremely striking product. One processing option for these products might be to mould directly into bubble packs or deposit into pots or moulds by one-shot depositing.
Example 2
An alginate gum mass having a total solids content of 75% and a pH of 3.8 - 4.0 for the gel casing is prepared by mixing the ingredients of the following recipe:
%
Sugar 48
Sugar syrup 20
Alginate 1.5
Water 30
Glyceryl monostearate 0.2
Trisodium orthophosphate 0.3 Flavour 0.04
The Alginate mass at 85°C is deposited into a calcium bath containing 99.5% water and 0.5% calcium lactate at 20°C and aUowed to set. A semi-set casing forms after about 5 minutes leaving the centre of the product liquid.
The liquid centre at a temperature of 15°C is injected with a syringe through the semi-set casing. The casing sets fuUy over a period of time which may vary from 5 rninutes to 120 minutes. This results in a soft product with a liquid centre.
The liquid centre is prepared by mixing the ingredients of the foUowing formulation:
iquid Centre %
Sugar syrup 99.5
Colour 0.004
Flavour 0.4
Claims (31)
1. A food product comprising a gelatin-free water-based hydrocoUoid casing enclosing a solid, liquid, soft or particulate centre.
2. A food product according to claim 1 wherein the hydrocoUoid used in the casing is carrageenan, alginate, agarose, geUan gum, pectin or a cellulose derivative.
3. A food product according to claim 1 wherein the amount of hydrocoUoid in the casing is from 0.5 to 80% by weight based on the weight of the casing.
4. A food product according to claim 1 wherein the amount of water in the casing is from 3 to 50% by weight based on the weight of the casing.
5. A food product according to claim 1 wherein a sweetener is present in the casing.
6. A food product according to claim 1 wherein the liquid or soft centre contains water and sweetener together with a colour, flavour, acid or functional ingredients
7. A food product according to claim 5 or claim 6 wherein the sweetener is sugar, sugar syrup or sugar substitutes such as maltitol, lactitol, mannitol, xylitol, sorbitol, or artificial sweeteners.
8. A food product according to claim 6 wherein the functional ingredients are minerals, vitamins or herbal extracts.
9. A food product according to claim 1 wherein the Uquid centre has a viscosity varying from 0.89cP to 159000cp
10. A food product according to claim 1 wherein the soft centre has a texture varying from a jelly to a fruit gum to a chew to a paste texture.
11. A food product according to claim 1 wherein the hard centre contains nut pieces, fruit pieces, cheese, chocolate or hard-boiled pieces.
12. A food product according to claim 1 wherein the particulate centre contains sherbert, popping candy, sugar /sugar-substitutes such as maltitol, lactitol, mannitol, xytitol, sorbitol, or artificial sweeteners, together with colour, flavour, acid or functional ingredients.
13. A food product accordmg to claim 1 wherein the weight ratio of the casing to the centre is from 90:10 to 10 :90.
14. A food product according to claim 1 wherein the diameter is from 4mm to 50 mm.
15. A process for the production of a food product comprising a gelatin-free water-based hydrocoUoid casing enclosing a hard, liquid soft or particulate centre which comprises partiaUy setting a Uquid hydrocoUoid mass to form the casing and injecting with a hard, Uquid or soft or powder centre and finally completing the setting of the hydrocoUoid mass.
16. A process according to claim 15 wherein the casing is formed in two halves or as a baUoon and fiUed with a hard, liquid, soft or powder centre.
17. A process according to claim 15 wherein the injection of the liquid or soft centre is carried out by means of a syringe or by one-shot depositing.
18. A process according to claim 15 wherein for water-based hydrocoUoid casings excepting alginates enclosing a liquid or soft centre, the food product is prepared by depositing a Uquid hydrocoUoid mass at a temperature above its setting temperature in a mould which is at a lower temperature than the Uquid hydrocoUoid mass, and injecting with a liquid or soft centre at a lower temperature than the hydrocoUoid mass while the hydrocoUoid mass is still soft and cooling until the hydrocoUoid mass sets.
19. A process according to claim 18 wherein the injected centre having a lower temperature than the Uquid hydrocoUoid mass is at a temperature from 5°C to 50°C.
20. A process according to claim 18 wherein the injected centre having a lower temperature than the Uquid hydrocoUoid mass causes the hydrocoUoid mass to set immediately on contact, thereby encasing the centre within the gel.
21. A process according to claim 15 wherein the Uquid hydrocoUoid is deposited into a bubble pack lining the mould or into pots which form the packaging.
22. A process according to claim 15 wherein for gelatin-free water-based hydrocoUoid casings excepting alginates enclosing a hard or particulate centre, the food product is prepared by lining a mould with a Uquid hydrocoUoid mass at a temperature above its setting temperature, the mould being at a lower temperature than the Uquid hydrocoUoid mass, to form a sheU open at one end, inserting the hard or particulate centre into the sheU, and backing off with a layer of hydrocoUoid casing.
23. A process according to claim 15 wherein for a water-based alginate casing, the food product is prepared by depositing a Uquid alginate mass in an aqueous medium containing calcium ions to form a semi-set casing surrounding the Uquid alginate mass, injecting with a liquid or soft centre and finaUy completing the setting of the alginate mass.
24. A process according to claim 23 wherein the liquid alginate mass is deposited into a mould submerged in the calcium bath, the mould having fine holes in the base which aUows the aqueous medium to circulate around the mass thereby causing it to set.
25. A food product comprising two or more gelatin-free water-based hydrocoUoid casings connected together each casing enclosing a solid, liquid, soft or particulate centre.
26. A food product according to claim 25 wherein the centres within the casings are the same or different.
27. A food product according to claim 25 wherein when the centres are different, they comprise materials which are reactive with one another, the reaction taking place when the casings are destroyed on consumption.
28. A food product according to claim 27 wherein the reaction includes the release of a gas.
29. A food product accordmg to claim 28 wherein the gas is carbon dioxide.
30. A food product according to claim 27 where one centre comprises sodium bicarbonate and another centre comprises citric acid.
31. A food product according to claim 27 wherein, in addition to the reactive materials, at least one of the centres comprises a champagne concentrate.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0024810 | 2000-10-10 | ||
| GB0024810A GB2367736A (en) | 2000-10-10 | 2000-10-10 | Water-based hydrocolloid casing |
| PCT/EP2001/011369 WO2002030213A1 (en) | 2000-10-10 | 2001-10-01 | Encased food product with contrasting components |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| AU2002212303A1 true AU2002212303A1 (en) | 2002-06-27 |
| AU2002212303B2 AU2002212303B2 (en) | 2007-06-07 |
| AU2002212303C1 AU2002212303C1 (en) | 2008-07-03 |
Family
ID=9901008
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU1230302A Pending AU1230302A (en) | 2000-10-10 | 2001-10-01 | Encased food product with contrasting components |
| AU2002212303A Ceased AU2002212303C1 (en) | 2000-10-10 | 2001-10-01 | Encased food product with contrasting components |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU1230302A Pending AU1230302A (en) | 2000-10-10 | 2001-10-01 | Encased food product with contrasting components |
Country Status (20)
| Country | Link |
|---|---|
| US (1) | US7211283B2 (en) |
| EP (1) | EP1326500B1 (en) |
| JP (1) | JP2004510446A (en) |
| CN (1) | CN1479579A (en) |
| AT (1) | ATE450153T1 (en) |
| AU (2) | AU1230302A (en) |
| BR (1) | BR0114534A (en) |
| CA (1) | CA2424928A1 (en) |
| CR (1) | CR6954A (en) |
| DE (1) | DE60140687D1 (en) |
| EC (1) | ECSP014151A (en) |
| ES (1) | ES2335645T3 (en) |
| GB (1) | GB2367736A (en) |
| MX (1) | MXPA03003180A (en) |
| NZ (1) | NZ525706A (en) |
| PE (1) | PE20030526A1 (en) |
| PT (1) | PT1326500E (en) |
| RU (1) | RU2279808C2 (en) |
| WO (1) | WO2002030213A1 (en) |
| ZA (1) | ZA200303566B (en) |
Families Citing this family (58)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NO20021592D0 (en) * | 2002-04-04 | 2002-04-04 | Fmc Biopolymer As | Polysaccharide Capsules and Method of Preparation thereof |
| GB0306736D0 (en) * | 2003-03-24 | 2003-04-30 | Nestec Sa | Gelled food with a liquid centre |
| US8048470B2 (en) * | 2005-02-01 | 2011-11-01 | Wm. Wrigley, Jr. Company | Coated confectionary product |
| WO2006096412A1 (en) * | 2005-03-04 | 2006-09-14 | Wm. Wrigley Jr. Company | Center-filled jelly confections |
| WO2007081633A2 (en) * | 2005-12-21 | 2007-07-19 | Wm. Wrigley Jr. Company | Coated chewy confectionery product and method |
| RU2008130931A (en) * | 2005-12-30 | 2010-02-10 | Вм Ригли Дж. Компани (Us) | MULTI-PHASE CONFECTIONERY PRODUCT WITH A GEL COMPONENT AND METHOD FOR PRODUCING IT |
| EP1825760B1 (en) * | 2006-02-23 | 2012-04-11 | Kraft Foods R & D, Inc. Zweigniederlassung München | Process for production of filled one-shot confectionery products |
| EP1991196B1 (en) * | 2006-03-03 | 2016-10-12 | Fmc Corporation | Method and apparatus for the preparation of capsules. |
| US7556487B2 (en) * | 2006-03-29 | 2009-07-07 | Intergum Gida Sinayi ve Ticaret A.S. | Apparatus for making center-filled chewing gum pieces |
| CA2649896A1 (en) * | 2006-04-21 | 2007-11-01 | Cadbury Adams Usa Llc | Coating compositions, confectionery and chewing gum compositions and methods |
| US20100221381A1 (en) * | 2006-12-12 | 2010-09-02 | Clabber Girl Corporation (an Indiana Corporation) | Methods for producing an alginate crosslink coating of a wet ingredient |
| US20090155427A1 (en) * | 2007-12-12 | 2009-06-18 | Clabber Girl Corporation | Alginate crosslink coating of an edible alcohol |
| GB2448106B (en) * | 2007-02-23 | 2011-10-26 | Cadbury Schweppes Plc | Candy compositon with fibre-containing centrefill |
| EP1964477B1 (en) * | 2007-03-01 | 2010-06-16 | The Procter and Gamble Company | Confectionary composition comprising a xanathine derivative and low fructose |
| WO2009012131A2 (en) * | 2007-07-13 | 2009-01-22 | Wm. Wrigley Jr. Company | Flavor bead compositions |
| EP2222183A4 (en) * | 2007-11-20 | 2014-02-19 | Intercontinental Great Brands Llc | Dual coated confectionery product |
| AU2008331551B2 (en) * | 2007-11-29 | 2012-01-19 | Intercontinental Great Brands Llc | Particulate coating processing |
| EP2249802B1 (en) * | 2008-02-06 | 2013-01-16 | University of East Anglia | Composition and method for assisting swallowing |
| BRPI0907601A2 (en) * | 2008-02-27 | 2019-09-24 | Cadbury Adams Usa Llc | multi-region candy article |
| EP2158816A1 (en) * | 2008-08-21 | 2010-03-03 | Nestec S.A. | A composite dessert and process for preparing the same |
| PT104449A (en) * | 2009-03-19 | 2010-09-20 | Nutrigreen S A | FRESH FRUIT IN BAR, RESPECTIVE PRODUCTION PROCESS AND CORRESPONDING DEVICE |
| EP2335498A1 (en) * | 2009-12-09 | 2011-06-22 | Nestec S.A. | A spoonable sparkling jellified food product |
| US8440265B2 (en) | 2010-04-15 | 2013-05-14 | Appleton Papers Inc. | Water- and heat-resistant scratch-and-sniff coating |
| GB201008870D0 (en) * | 2010-05-27 | 2010-07-14 | Cadbury Uk Ltd | Layered confectionery manufacture |
| GB2480829B (en) | 2010-06-01 | 2013-04-17 | Kraft Foods R & D Inc | Beverage cartridge |
| ES2588758T3 (en) * | 2011-05-06 | 2016-11-04 | Nestec S.A. | Bite-sized stuffed nutritional products and methods to consume them |
| AU2013235266B2 (en) | 2012-03-20 | 2017-10-19 | Particle Dynamics International, Llc | Gelling agent-based dosage form |
| WO2013163240A1 (en) * | 2012-04-25 | 2013-10-31 | Church & Dwight Co., Inc. | Center-in-shell chewable compositions with functional components |
| UA103834C2 (en) * | 2012-06-15 | 2013-11-25 | Павел Петрович Пивоваров | Encapsulated protein-containing product and a method for obtaining thereof |
| US20140161944A1 (en) * | 2012-08-23 | 2014-06-12 | The Way We See The World, LLC | Edible cup and method of making the same |
| US20140057024A1 (en) * | 2012-08-23 | 2014-02-27 | The Way We See The World, LLC | Edible cup and method of making the same |
| DE102012221267A1 (en) * | 2012-11-21 | 2014-05-22 | Martina Siemon | Treating food products, comprises placing product in aqueous exchange liquid and allowing it to remain in liquid for adjusting diffusion equilibrium such that exchange takes place between liquid contents, and removing product from liquid |
| WO2014079848A1 (en) * | 2012-11-22 | 2014-05-30 | Unilever Plc | A frozen confection and a process for the manufacture of a frozen confection |
| BR112015015272A2 (en) * | 2013-04-18 | 2017-07-11 | Hershey Co | edible containing finely ground demulcent |
| JP2015023861A (en) * | 2013-06-19 | 2015-02-05 | 三栄源エフ・エフ・アイ株式会社 | Method for forming edible coating, and method for manufacturing coating food product |
| RU2555824C1 (en) * | 2014-02-17 | 2015-07-10 | Александр Александрович Кролевец | Method for production of microcapsules of dry girasol extract in pectin |
| UA109369C2 (en) * | 2014-06-24 | 2015-08-10 | METHOD OF INDUSTRIAL MANUFACTURING OF Sweets Based on Feet | |
| CN107105702A (en) * | 2014-12-19 | 2017-08-29 | Wm.雷格利 Jr.公司 | Chewy confections cylinder |
| MX2017012877A (en) | 2015-04-07 | 2018-07-06 | Church & Dwight Co Inc | Multicomponent gummy compositions with soft core. |
| WO2016168421A1 (en) * | 2015-04-15 | 2016-10-20 | Briganti Chelsea Fawn | Edible material |
| CN105010705B (en) * | 2015-08-25 | 2018-11-09 | 张鑫 | A kind of fruit wine agarose and its preparation process |
| AU2017207471A1 (en) | 2016-01-13 | 2018-08-09 | Mars, Incorporated | Legume-based food products |
| US10358284B2 (en) | 2016-06-16 | 2019-07-23 | Sigma Phase, Corp. | System for providing a single serving of a frozen confection |
| US10426180B1 (en) | 2016-06-16 | 2019-10-01 | Sigma Phase, Corp. | System for providing a single serving of a frozen confection |
| US10334868B2 (en) | 2016-06-16 | 2019-07-02 | Sigma Phase, Corp. | System for providing a single serving of a frozen confection |
| CN107183298A (en) * | 2017-07-04 | 2017-09-22 | 深圳市阿麦斯糖果有限公司 | A kind of casing soft sweets and preparation method thereof |
| CN116965534A (en) * | 2017-08-31 | 2023-10-31 | 罗利制品有限公司 | Method for making edible container |
| US11470855B2 (en) | 2018-08-17 | 2022-10-18 | Coldsnap, Corp. | Providing single servings of cooled foods and drinks |
| US10543978B1 (en) | 2018-08-17 | 2020-01-28 | Sigma Phase, Corp. | Rapidly cooling food and drinks |
| US10612835B2 (en) | 2018-08-17 | 2020-04-07 | Sigma Phase, Corp. | Rapidly cooling food and drinks |
| US11781808B2 (en) | 2019-04-09 | 2023-10-10 | Coldsnap, Corp. | Brewing and cooling a beverage |
| IT201900006491A1 (en) * | 2019-05-02 | 2020-11-02 | Pnk Farm Srl | FUNCTIONALIZED PHARMACEUTICAL OR NUTRACEUTICAL FORMS |
| CN112088944A (en) * | 2019-06-17 | 2020-12-18 | 内蒙古伊利实业集团股份有限公司 | Use of particles comprising cheese pieces in liquid food products and method for preparing said particles and liquid food products |
| US11337438B2 (en) | 2020-01-15 | 2022-05-24 | Coldsnap, Corp. | Rapidly cooling food and drinks |
| TW202202790A (en) | 2020-06-01 | 2022-01-16 | 美商寇德斯納普公司 | Refrigeration systems for rapidly cooling food and drinks |
| CN112088968A (en) * | 2020-09-30 | 2020-12-18 | 安徽劲牛食品有限公司 | Granular liquid sugar and preparation method thereof |
| WO2022170323A1 (en) | 2021-02-02 | 2022-08-11 | Coldsnap, Corp. | Filling aluminum cans aseptically |
| WO2022271496A1 (en) | 2021-06-23 | 2022-12-29 | Loliware Inc. | Bio-based, biodegradable compositions and articles made therefrom |
Family Cites Families (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1711750A (en) * | 1924-10-23 | 1929-05-07 | Schoppner William Christopher | Duplex depositor |
| US2611708A (en) * | 1950-07-18 | 1952-09-23 | Harry S Owens | Method of coating foods with pectinate or pectate films |
| US4101650A (en) * | 1977-04-06 | 1978-07-18 | Zaidan Hojin Biseibutsu Kagaku Kenkyu Kai | Pepstatin floating minicapsules |
| IT1117077B (en) * | 1977-09-21 | 1986-02-10 | Ferrero & C Spa P | FOOD PRODUCT WITH FILLING AND PROCESS FOR ITS PREPARATION |
| US4209539A (en) * | 1978-10-12 | 1980-06-24 | Anver Bioscience Design, Inc. | Detoxification of botanical foodstuffs |
| JPS5878542A (en) * | 1981-11-05 | 1983-05-12 | Fumihiko Masuda | Molding machine making cakes with stuff coated with jelly |
| US4738724A (en) * | 1983-11-04 | 1988-04-19 | Warner-Lambert Company | Method for forming pharmaceutical capsules from starch compositions |
| CH667374A5 (en) * | 1986-02-11 | 1988-10-14 | Dridrinks Nv | NON - HYGROSCOPIC WATER - SOLUBLE POWDER COMPOSITION FOR THE PREPARATION OF EXTENDED GASEOUS DRINKS AND PROCESS FOR PREPARING SAME. |
| JPH0327233A (en) * | 1989-06-26 | 1991-02-05 | Rheon Autom Mach Co Ltd | Filling machine for filling material having marbleedged pattern |
| NZ239802A (en) * | 1990-09-21 | 1993-09-27 | Merrell Dow Pharma | A superior tasting pharmaceutical composition having porous particles produced through in situ gas generation and a process for its production |
| AU655462B2 (en) * | 1991-05-01 | 1994-12-22 | Hershey Foods Corporation | Use of hydrocolloids for formulating and processing of low fat water activity confectionery products and process |
| WO1993022939A1 (en) * | 1992-05-11 | 1993-11-25 | Wm. Wrigley, Jr. Company | Improved high intensity sweetener ingredient |
| JPH07163301A (en) * | 1993-12-14 | 1995-06-27 | Meiji Milk Prod Co Ltd | Production of small-volume, stickless frozen confectionery and syrupping device |
| US6299915B1 (en) * | 1995-11-02 | 2001-10-09 | Yissum Research Development Company Of The Hebrew University Of Jerusalem | Protective coating for food, method for producing same and products coated by same |
| DE19544795A1 (en) * | 1995-11-30 | 1997-06-05 | Innogram Ag | chocolate products |
| GB9606371D0 (en) * | 1996-03-26 | 1996-06-05 | Brown Malcolm D | An encapsulation process |
| AU3823099A (en) * | 1998-04-24 | 1999-11-16 | Gist-Brocades B.V. | Foodstuff with skin containing protein and hydrocolloid |
| US6214376B1 (en) * | 1998-08-25 | 2001-04-10 | Banner Pharmacaps, Inc. | Non-gelatin substitutes for oral delivery capsules, their composition and process of manufacture |
| GB2342030A (en) * | 1998-10-01 | 2000-04-05 | Nestle Sa | Confectionery containing iota-carrageenan |
| GB9902073D0 (en) * | 1999-01-29 | 1999-03-24 | Nestle Sa | Chewy confectionery product |
| GB9928688D0 (en) * | 1999-12-03 | 2000-02-02 | Nestle Sa | Hydrocolloid confectionery product |
-
2000
- 2000-10-10 GB GB0024810A patent/GB2367736A/en not_active Withdrawn
-
2001
- 2001-10-01 AU AU1230302A patent/AU1230302A/en active Pending
- 2001-10-01 AU AU2002212303A patent/AU2002212303C1/en not_active Ceased
- 2001-10-01 PT PT01980468T patent/PT1326500E/en unknown
- 2001-10-01 RU RU2003112702/04A patent/RU2279808C2/en not_active IP Right Cessation
- 2001-10-01 CN CNA018203663A patent/CN1479579A/en active Pending
- 2001-10-01 AT AT01980468T patent/ATE450153T1/en not_active IP Right Cessation
- 2001-10-01 ES ES01980468T patent/ES2335645T3/en not_active Expired - Lifetime
- 2001-10-01 DE DE60140687T patent/DE60140687D1/en not_active Expired - Lifetime
- 2001-10-01 EP EP01980468A patent/EP1326500B1/en not_active Expired - Lifetime
- 2001-10-01 JP JP2002533666A patent/JP2004510446A/en active Pending
- 2001-10-01 WO PCT/EP2001/011369 patent/WO2002030213A1/en active IP Right Grant
- 2001-10-01 BR BR0114534-7A patent/BR0114534A/en not_active Application Discontinuation
- 2001-10-01 NZ NZ525706A patent/NZ525706A/en unknown
- 2001-10-01 CA CA002424928A patent/CA2424928A1/en not_active Abandoned
- 2001-10-03 PE PE2001000984A patent/PE20030526A1/en not_active Application Discontinuation
- 2001-10-10 EC EC2001004151A patent/ECSP014151A/en unknown
-
2003
- 2003-04-07 CR CR6954A patent/CR6954A/en not_active Application Discontinuation
- 2003-04-08 US US10/408,816 patent/US7211283B2/en not_active Expired - Fee Related
- 2003-04-10 MX MXPA03003180A patent/MXPA03003180A/en active IP Right Grant
- 2003-05-08 ZA ZA200303566A patent/ZA200303566B/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2002212303B2 (en) | Encased food product with contrasting components | |
| AU2002212303A1 (en) | Encased food product with contrasting components | |
| AU2018208716B2 (en) | Enclosing materials in natural transport systems | |
| CN102985340B (en) | Beverage cartridge, produces the method for the edible component of dispersion, beverage distribution method and system | |
| JP5953300B2 (en) | Molded chocolate filled lollipop and method for producing the same | |
| EP1269856B1 (en) | Composite soft candy | |
| AU2004294278A1 (en) | Reduced-fat flavored coating and methods of using same | |
| US20080032028A1 (en) | Succulent snacks | |
| AU7717298A (en) | Confection with multiple juicy regions and methods for making the same | |
| RU2164756C1 (en) | Sugary confectionery product | |
| US20240188583A1 (en) | Filled gummies and formulations thereof | |
| WO2024124037A1 (en) | Filled gummies and formulations thereof | |
| JPH04127186U (en) | combination sweets | |
| JP2003009786A (en) | Gelatin cake and method for producing the same | |
| JP2013143922A (en) | Gel-containing chocolate combined cake and method for producing the same |