WO2014179433A1 - Enrobage pour des compositions nutritionnelles - Google Patents

Enrobage pour des compositions nutritionnelles Download PDF

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Publication number
WO2014179433A1
WO2014179433A1 PCT/US2014/036116 US2014036116W WO2014179433A1 WO 2014179433 A1 WO2014179433 A1 WO 2014179433A1 US 2014036116 W US2014036116 W US 2014036116W WO 2014179433 A1 WO2014179433 A1 WO 2014179433A1
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WO
WIPO (PCT)
Prior art keywords
composition
coating
source
weight
exemplary embodiments
Prior art date
Application number
PCT/US2014/036116
Other languages
English (en)
Inventor
Rene Rodriguez
Dolores VILLICANA
Jeffrey SEEDS
Original Assignee
Abbott Laboratories
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Abbott Laboratories filed Critical Abbott Laboratories
Publication of WO2014179433A1 publication Critical patent/WO2014179433A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the general inventive concepts relate to edible compositions and more particularly to confectionary coatings for food compositions.
  • Exemplary embodiments of the general inventive concepts are directed to a confectionary coating having an improved organoleptic profile.
  • the confectionary coating comprises a source of a strained yogurt ingredient.
  • Further exemplary embodiments are directed to a food composition associated with an improved confectionary coating.
  • the food composition is a solid nutritional composition.
  • a confectionary coating comprises a source of carbohydrate in an amount sufficient to provide 40 to 65 % by weight of the confectionary coating, a source of fat in an amount sufficient to provide 25 to 35 % by weight of the confectionary coating, and a source of a strained yogurt ingredient in an amount of 5 to 25 % by weight of the confectionary coating.
  • an edible composition associated with a confectionary coating is provided.
  • the confectionary coating is present in an amount of 5 to 25 % by weight of the edible composition, and comprises a source of a strained yogurt ingredient in an amount of 1 to 7 % by weight of the edible composition.
  • Exemplary embodiments contemplated and encompassed by the general inventive concepts provide a confectionary coating for use with solid compositions.
  • the coating comprises 5 to 25 % by weight of source of a strained yogurt ingredient.
  • Also provided are edible compositions with a strained yogurt-containing confectionary coating associated therewith.
  • serving is intended to be construed as any amount which is intended to be consumed in one sitting or within one hour or less.
  • a nutritional composition in powder form may often be reconstituted to form a nutritional composition in liquid form.
  • the nutritional composition further comprises at least one source of carbohydrate, at least one source of protein, at least one source of fat, or combinations thereof.
  • the nutritional compositions disclosed herein are generally suitable for oral consumption by a human.
  • confectionary coating refers to a coating that may be applied to a solid, semi-solid or semi-liquid composition to impart at least one of: a desired flavor profile, a desired texture, a desired mouthfeel, or other organoleptic property to a composition.
  • the confectionary coating may be applied to an external surface of a composition (i.e., enrobing the composition); alternatively, the confectionary coating may be associated with a composition as a filling or layer within the composition.
  • the term "associated with" when referring to a confectionary coating and an edible composition refers to the coating and the composition being interfaced with one another. For example, enrobing or otherwise coating the whole outer surface of the composition, or only a portion of the outer surface, of the composition, with the coating.
  • the confectionary coating may only cover the top, only the bottom, only the sides, or any other desired portion of the surface of the edible composition, such as in the form of a drizzle coating.
  • the coating may be continuous or intermittent.
  • the coating may or may not be uniform over the covered area.
  • the flavor, color, thickness, etc. may be different at different locations over the outer surface of the edible composition.
  • the filling may not be uniform throughout the edible composition.
  • the filling may be placed only partially at the center of the edible composition rather than across a layer extending through a section of the edible composition.
  • a confectionary coating comprises a source of carbohydrate in an amount sufficient to provide 40 to 65 % by weight of the confectionary coating, a source of fat in an amount sufficient to provide 25 to 35 % by weight of the confectionary coating, and a source of a strained yogurt ingredient in an amount of 5 - 25 % by weight of the confectionary coating.
  • an edible composition associated with a confectionary coating is provided.
  • the confectionary coating is present in an amount of 5 to 25 % by weight of the edible composition, and comprises a source of a strained yogurt ingredient in an amount of 1 to 7 % by weight of the edible composition.
  • Greek yogurt also known as strained yogurt
  • yogurt which has been strained to remove some or all of the whey content.
  • the straining process also removes some of the lactose.
  • strained yogurt is generally lower in sugar and carbohydrates than unstrained, or conventional yogurt.
  • Strained yogurt is also characterized by an increased protein content and reduced fat content as compared to conventional yogurt.
  • the characteristic thick texture and high protein content are generally achieved through either or both of two processing steps.
  • the milk used to produce the yogurt may be concentrated by ultrafiltration to remove a portion of the water before addition of yogurt cultures.
  • the yogurt is cultured first, and after culturing, the yogurt is centrifuged or membrane-filtered to remove whey, in an analogous process to that previously described for producing greek yogurt.
  • the source of a strained yogurt ingredient is a strained yogurt powder (also known as a greek yogurt powder).
  • Useful strained yogurt powders may be obtained from, for example, spray drying a strained yogurt to concentrate the yogurt into a powdered form.
  • strained yogurt powder refers to a powder produced from a strained yogurt by any suitable method, whether known now or developed in the future.
  • the strained yogurt powder has a moisture content of no more than 5 %.
  • suitable strained yogurt powder are available from the Kerry Ingredients and Flavorings Corporation 3330 Mi ilmgton Road Beloit, Wl 53511.
  • the amount of a source of strained yogurt can be expressed as grams of the strained yogurt per kg of the coating, and is 50 to 250 grams per kg.
  • the coating is associated with an edible composition.
  • the confectionary coating is present in an amount of 5 to 25 % by weight of the total composition (such a concentration would roughly equate to 1 to 3 g of strained yogurt ingredient in a 50 g edible composition).
  • the confectionary coating comprises a source of carbohydrates in an amount sufficient to provide 40 to 65 % by weight of the confectionary coating.
  • Carbohydrates useful in the exemplary embodiments include sucrose, dried cane syrup. Commercially available examples of sucrose suitable for use in the exemplary embodiments are available from Domino Foods Inc., 99 Wood Ave S #901 Iselin, NJ 08830.
  • the confectionary coating comprises a source of fat in an amount sufficient to provide 25 to 35 % by weight of the confectionary coating.
  • fat is present in confectionary coatings to provide positive sensory attributes.
  • fat serves as a flow and set agent for a confectionery coating as well as providing organoleptic benefits.
  • Sources of fat useful in the exemplary embodiments include: palm kernel oil and fractionated palm kernel oil. Commercially available examples of fractionated palm kernel oil are available from Cargill Incorporated P.O. Box 9300 Minneapolis, MN 55440-9300.
  • the confectionary coating can further comprise a property modifier such as an emulsifier.
  • a property modifier such as an emulsifier.
  • the confectionary coating can comprise up to 2 % by weight of an emulsifier.
  • Suitable emulsifiers for use with the exemplary embodiments of the confectionary coating include, for example, soy lecithin, lecithin, polysorbate, sorbitan monostearate, and combinations thereof.
  • the confectionary coating can further comprise a flavoring agent.
  • the confectionary coating can comprise up to 2 % by weight of an flavoring agent.
  • Suitable flavoring agents for use with the exemplary embodiments of the confectionary coating include, for example, vanilla, cocoa, vanillin, salt, coffee, chocolate flavoring, berry and fruit flavors, acids (lactic, malic, etc.) caramel, mint and combinations thereof.
  • an edible composition is associated with a strained yogurt-containing confectionary coating.
  • the edible composition is a solid nutritional composition.
  • Nutritional compositions generally provide at least one of: vitamins, minerals, and a source of at least one macronutrient, to a consumer.
  • a nutritional composition associated with the confectionary coating comprises at least one of: a source of carbohydrates, a source of protein, and a source of fat. It is intended that when discussing the macronutrient or calorie content of an exemplary edible composition (whether or not in the form of a nutritional composition), that the amounts presented refer to the of the composition and the associated confectionary coating.
  • the nutritional composition comprises a source of carbohydrate.
  • the carbohydrate useful in certain exemplary embodiments may be provided by either a single source or more than one source.
  • carbohydrate is present in an amount sufficient to provide 40 to 50 % by weight of the nutritional composition.
  • the amount of carbohydrate present in the nutritional compositions may be expressed as a percentage of the calories of the nutritional composition.
  • the source of carbohydrate is present in an amount sufficient to provide 40 to 55 % of the calories in the nutritional composition.
  • the particular amount of carbohydrates present in the nutritional compositions may vary widely.
  • the source(s) of carbohydrates suitable for use in certain embodiments of the nutritional compositions contemplated and encompassed by the general inventive concepts may be simple, complex, or variations or combinations thereof.
  • any source of carbohydrates may be used so long as it is suitable for use in nutritional compositions and is otherwise compatible with any other selected ingredients or features present in the nutritional composition, including those discussed herein.
  • Non-limiting examples of a source of carbohydrates suitable for use in the nutritional compositions include maltodextrin; hydrolyzed or modified starch or cornstarch; glucose polymers; corn syrup; corn syrup solids; rice-derived carbohydrates, sucrose, glucose, fructose, lactose, high fructose corn syrup; honey; sugar alcohols (e.g., maltitol, erythritol, sorbitol, etc.); isomaltulose; sucromalt; pullulan; potato starch; slowly-digested carbohydrates; dietary fibers including; but not limited to, oat fiber, soy fiber, gum arabic, sodium carboxymethylcellulose, methylcellulose, guar gum, gellan gum, locust bean gum, konjac flour, hydroxypropyl methylcellulose, tragacanth gum, karaya gum, gum acacia, chitosan, arabinogalactans, glucomannan, xanthan gum, alginate, pectin
  • the nutritional composition comprises a source of protein.
  • the protein useful in compositions of certain exemplary embodiments may be provided by either a single source or more than one source.
  • protein is present in an amount sufficient to provide 20 to 35 % by weight of the nutritional composition.
  • the amount of protein may be expressed as a percentage of the calorie content of the nutritional composition.
  • protein is present in an amount sufficient to provide 20 to 35 % of the total calories of the nutritional composition.
  • the particular amount of protein that is present in a nutritional composition according to the embodiments disclosed herein may vary widely.
  • a non-limiting list of sources or types of proteins useful in the exemplary embodiments includes, but is not limited to, intact, hydrolyzed, and partially hydrolyzed protein, which may be derived from any known or otherwise suitable source such as milk (e.g., casein, whey), animal (e.g., meat, fish, earthworm), cereal (e.g., rice, corn), vegetable (e.g., soy, potato, pea), insect (e.g., locust) and combinations thereof.
  • milk e.g., casein, whey
  • animal e.g., meat, fish, earthworm
  • cereal e.g., rice, corn
  • vegetable e.g., soy, potato, pea
  • insect e.g., locust
  • Non-limiting examples of the source of protein include whey protein concentrates, whey protein isolates, whey protein hydrolysates, acid caseins, sodium casemates, calcium casemates, potassium casemates, casein hydrolysates, milk protein concentrates, milk protein isolates, milk protein hydrolysates, nonfat dry milk, condensed skim milk, soy protein concentrates, soy protein isolates, soy protein hydrolysates, pea protein concentrates, pea protein isolates, pea protein hydrolysates, collagen proteins, and combinations thereof.
  • the nutritional compositions may also contain protein from one or more other sources.
  • the additional protein sources can also include free amino acids known for use in nutritional compositions, non-limiting examples of which include L-tryptophan, L-glutamine, L-tyrosine, L-methionine, L-cystine, taurine, L-arginine, L- carnitine, and combinations thereof.
  • the nutritional composition comprises a source of fat.
  • the fat useful in compositions of certain exemplary embodiments may be provided by either a single source or more than one source.
  • fat may be present in an amount sufficient to provide 5 to 20 % by weight of the nutritional composition.
  • the amount of fat present in the nutritional compositions may be expressed as a percentage of the calories of the nutritional composition.
  • fat is present in an amount sufficient to provide 20 to 50% of the calories in the nutritional composition.
  • the fat in the nutritional composition provides 20 to 35 % of the calories in the nutritional composition. Within these ranges, the particular amount of fat that is present in a nutritional composition according to the embodiments disclosed herein may vary widely.
  • Non- limiting examples of suitable fats or sources thereof for use in the nutritional compositions disclosed herein include coconut oil, fractionated coconut oil, soy oil, corn oil, olive oil, safflower oil, high oleic safflower oil, MCT (medium chain triglycerides) oil, sunflower oil, high oleic sunflower oil, palm and palm kernel oils, palm olein, canola oil, marine oils, cottonseed oils, and combinations thereof.
  • the nutritional compositions can have widely varying calorie contents.
  • One way to express the calorie content of a nutritional composition is on a kilocalorie per serving basis.
  • the nutritional compositions according to various exemplary embodiments have an amount of calories of 35-1000 kilocalories per serving.
  • the nutritional compositions have a calorie content of 35-500 kilocalorie (kcal) per serving.
  • the nutritional compositions have a calorie content of 35-450 kcal per serving.
  • the nutritional compositions have a calorie content of 35-350 kcal per serving.
  • the nutritional compositions have a calorie content of 100-450 kcal per serving.
  • the nutritional compositions have a calorie content of 180-210 kcal per serving.
  • the nutritional composition may comprise other ingredients, non-limiting examples of which include preservatives, antioxidants, emulsifying agents, buffers, pharmaceutical actives, additional nutrients, colorants, flavors, and stabilizers.
  • the nutritional composition may comprise any of a variety of vitamins or related nutrients, non-limiting examples of which include vitamin A, vitamin E, vitamin D2, vitamin D3, vitamin A palmitate, vitamin E acetate, vitamin C palmitate (ascorbyl palmitate), vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, carotenoids (e.g., beta-carotene, zeaxanthin, lutein, lycopene), niacin, folic acid, pantothenic acid, vitamin C, choline, inositol, salts and derivatives thereof, and combinations thereof.
  • vitamins or related nutrients include vitamin A, vitamin E, vitamin D2, vitamin D3, vitamin A palmitate, vitamin E acetate, vitamin C palmitate (ascorbyl palmitate), vitamin K, thiamine, riboflavin, pyridoxine, vitamin B12, carotenoids (e.g., beta-carotene, zeaxanthin, lutein, ly
  • the nutritional composition may comprise any of a variety of additional minerals (either in combination with vitamins or alone), non-limiting examples of which include calcium, selenium, potassium, iodine, phosphorus, magnesium, iron, zinc, manganese, copper, sodium, molybdenum, chromium, chloride, and combinations thereof.
  • additional minerals include calcium, selenium, potassium, iodine, phosphorus, magnesium, iron, zinc, manganese, copper, sodium, molybdenum, chromium, chloride, and combinations thereof.
  • the nutritional composition may include one or more masking agents to reduce or otherwise obscure the development of any residual bitter flavors or after taste in the nutritional composition over time.
  • Suitable masking agents include natural and artificial sweeteners; sodium sources such as sodium chloride; and hydrocolloids such as guar gum, xanthan gum, carrageenan, and gellan gum; and combinations thereof.
  • the amount of masking agent in the nutritional composition may vary depending upon the particular masking agent selected, other ingredients in the formulation, and other formulation or product target variables. Such amounts, however, most typically range from at least about 0.1%, including from about 0.15%) to about 3.0%, and also including from about 0.18% to about 2.5%, by weight of the nutritional composition.
  • Exemplary embodiments of edible compositions may be manufactured using cold extrusion technology, as known in the art.
  • To prepare such compositions typically all of the powdered components will be dry blended together into a powdered premix.
  • Such constituents typically include the proteins, vitamin premixes, certain carbohydrates, etc.
  • the fat soluble components are then blended together and mixed with the powdered premix. Finally any liquid components are then mixed into the composition, which forms a plastic-like composition or dough.
  • This process is intended to produce a mass which can be shaped, without further physical or chemical changes occurring, by cold forming or extrusion.
  • the plastic mass is forced at relatively low pressure through a die or large gap between two forming rollers, which confers the desired shape and the resultant exudate is then cut off at an appropriate position to give products having a desired weight.
  • the mass may, for example, be forced through a die of small cross-section to form a ribbon, which is carried on a belt moving at a predetermined speed under a guillotine type cutter (or other cutting means) which operates at regular intervals. The cutting process occurs at intervals that permit the moving ribbon to be cut into pieces of approximately equivalent weight and dimensions.
  • the mass may also be extruded as a sheet, which is then cut with a stamp type cutter into shapes that are appropriate, such as a cookie type cutter.
  • the mass may also be forced into chambers on a rotary die equipped with an eccentric cam that forces the thus-formed material out of th e chamber at a certain point in a rotation of the cylindrical die.
  • the formed edible composition is moved by a transfer belt or other type of material conveyor to an area where it may be further processed.
  • the edible composition is formed into a bar and is then enrobed (coated) in a confectionary coating.
  • the coating is applied to the bar while molten, by permitting the bar to pass through a falling curtain of liquid confectionary coating, at the same time passing over a plate or rollers which permit coating to be applied to the under surface of the bar. Thereafter, excess coating is blown off by means of air jets. Finally, the enrobed bar passes through a cooling tunnel where refrigerated air currents remove heat and cause the coating to solidify.
  • the edible compositions may be manufactured through a baked application or heated extrusion.
  • a dough may be prepared by mixing the dry ingredients with liquid ingredients within a section of the extruder.
  • the mixing may be carried out in a batch process or in a continuous dough mixer and then fed into the extruder, depending on the final product desired.
  • Other ingredients such as syrups or sweeteners; flavoring agents; fortification such as fibers, protein, vitamins, and minerals; inlays including fruits and nuts; and starch modifiers such as emulsifiers and the like, may be incorporated into the dough matrix at any appropriate position along the length of the extruder barrel.
  • the dough then passes into the cooking or heating section of the extruder where it is heated for a time, temperature, and pressure effective to raise the temperature of the dough sufficiently high to allow for any heat dependent processing to take place.
  • the cooked mass exits the heater and is cooled.
  • the cooled mass is then shaped based on a final desired product.
  • the formed edible composition is moved by a transfer belt or other type of material conveyor to an area where it may be further processed.
  • the edible composition is formed (or was previously formed) into a bar and is then enrobed (coated) in a confectionary coating.
  • the coating is a confectionary coating that is applied to the bar while molten, by permitting the bar to pass through a failing curtain the coating, in certain exemplary embodiments, the bar simultaneously passes over a plate or rollers which permit the coating to be applied to a lower surface of the bar.
  • excess coating is removed, for example, by being blown off using air jets.
  • the enrobed bar passes through a cooling tunnel where refrigerated air currents remove heat and cause the coating to solidify.
  • Example 1 shows an exemplary nutritional composition as an edible nutritional composition in the form of a bar, which has a strained yogurt confectionary coating in an amount of 20% by weight of the total edible composition.
  • Example 2 shows an exemplary nutritional composition as an edible nutritional composition in the form of a bar, which has a strained yogurt confectionary coating in an amount of 19% by weight of the total edible composition.
  • Example 3 shows an exemplary nutritional composition as an edible nutritional composition in the form of a bar, which has a strained yogurt confectionary coating in an amount of 18% by weight of the nutritional composition.
  • the confectionary coating may also be free of any optional or other ingredient or feature described herein provided that the remaining coating still contains the requisite ingredients or features described herein.
  • the term "free" means the selected coating contains or is directed to less than a functional amount of the ingredient or feature, typically less than 0.1 % by weight, and also including zero percent by weight, of such ingredient or feature.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne des enrobages de confiserie qui comprennent un ingrédient de yaourt filtré. L'invention concerne également des compositions comestibles qui sont enrobées avec l'enrobage.
PCT/US2014/036116 2013-04-30 2014-04-30 Enrobage pour des compositions nutritionnelles WO2014179433A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201361817562P 2013-04-30 2013-04-30
US61/817,562 2013-04-30

Publications (1)

Publication Number Publication Date
WO2014179433A1 true WO2014179433A1 (fr) 2014-11-06

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114532435A (zh) * 2021-12-16 2022-05-27 蚌埠学院 一种含有双歧因子的酸奶冬瓜果脯的制备工艺

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Publication number Priority date Publication date Assignee Title
US4150163A (en) * 1977-11-14 1979-04-17 Beatrice Foods Co. Yogurt flavored confectioneries
WO1996010338A2 (fr) * 1994-09-30 1996-04-11 Loders Croklaan B.V. Compositions souples d'enrobage de cremes glacees
US6299929B1 (en) * 1991-01-15 2001-10-09 Bariatrix Products International, Inc. Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
US20020168448A1 (en) * 2001-06-26 2002-11-14 Mody Seema K. Nutritional food bar for sustained energy
EP1269857A2 (fr) * 2001-06-26 2003-01-02 Wikana Keks- und Nahrungsmittel GmbH Produit de garniture ou d'enrobage de produits alimentaires comprenant des microorganismes probiotiques
US20030170347A1 (en) * 2002-03-08 2003-09-11 Mccabe David J. High protein foodstuff
US20060263496A1 (en) * 2005-05-20 2006-11-23 Cross James C Heat stable, fat-based confections and methods of making same
US20070160589A1 (en) * 2006-01-11 2007-07-12 Attune Foods Probiotic food, process for its preparation and dietary regimen
US20090202683A1 (en) * 2008-02-11 2009-08-13 Jennyfer Reed Matteson Confections with chewy, sour and creamy attributes, and methods to make and use the same
US20090304867A1 (en) * 2006-11-16 2009-12-10 Jean-Luc Rabault Fruit-containing chocolate or the like
US20100166921A1 (en) * 2008-12-29 2010-07-01 Conopco, Inc., D/B/A Unilever Coating

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4150163A (en) * 1977-11-14 1979-04-17 Beatrice Foods Co. Yogurt flavored confectioneries
US6299929B1 (en) * 1991-01-15 2001-10-09 Bariatrix Products International, Inc. Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
WO1996010338A2 (fr) * 1994-09-30 1996-04-11 Loders Croklaan B.V. Compositions souples d'enrobage de cremes glacees
US20020168448A1 (en) * 2001-06-26 2002-11-14 Mody Seema K. Nutritional food bar for sustained energy
EP1269857A2 (fr) * 2001-06-26 2003-01-02 Wikana Keks- und Nahrungsmittel GmbH Produit de garniture ou d'enrobage de produits alimentaires comprenant des microorganismes probiotiques
US20030170347A1 (en) * 2002-03-08 2003-09-11 Mccabe David J. High protein foodstuff
US20060263496A1 (en) * 2005-05-20 2006-11-23 Cross James C Heat stable, fat-based confections and methods of making same
US20070160589A1 (en) * 2006-01-11 2007-07-12 Attune Foods Probiotic food, process for its preparation and dietary regimen
US20090304867A1 (en) * 2006-11-16 2009-12-10 Jean-Luc Rabault Fruit-containing chocolate or the like
US20090202683A1 (en) * 2008-02-11 2009-08-13 Jennyfer Reed Matteson Confections with chewy, sour and creamy attributes, and methods to make and use the same
US20100166921A1 (en) * 2008-12-29 2010-07-01 Conopco, Inc., D/B/A Unilever Coating

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* Cited by examiner, † Cited by third party
Title
BRYAN A. GARNER: "A Dictionary of Modern Legal Usage", vol. 624, 1995

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114532435A (zh) * 2021-12-16 2022-05-27 蚌埠学院 一种含有双歧因子的酸奶冬瓜果脯的制备工艺

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