Hard polyol chewing gum coating

Hard polyol chewing gum coating

New Patents Cereals Psyllium-containing cereals Kincaid, J.C. and Talbot, M.W. (Kellogg Co., Battle Creek, Ml, USA) United States Patent US 5 382 443 ...

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New Patents Cereals Psyllium-containing cereals Kincaid, J.C. and Talbot, M.W. (Kellogg Co., Battle Creek, Ml, USA) United States Patent US 5 382 443

A method for the manufacture of readyto-eat breakfast cereals containing psyllium. Extruded psyllium is pre-wetted (mixed with water before mixing with other cereal ingredients) and combined with other cereal ingredients to produce a cereal with sensory properties superior to similar cereals containing untreated psyllium. The described cereals also lower the consumer’s serum cholesterol levels. Preferred cereals include ingredients such as wheat, corn or oat flours. Preferred forms of the cereals include flakes, puffs, nuggets, shreds, buds and biscuits.

Confectionery Hard polyol chewing gum coating Reed, M.A., Richey, L.C., Hook, J.S., Yatka, R.J., Tyrpin, H.T., Broderick, K.B. and Meyers, M.A. (Wm Wrigley Jr Co., Chicago, It 60611, USA) PCT International Patent Application WO 95107622

A method for the preparation of a dual composition hard-coated chewing gum with an improved shelf life under constant exposure to moisture. The coated chewing gum is suggested to be particularly suitable for the production of pellet chewing gum, as pellet chewing gum cannot easily be protected from atmospheric moisture by packaging. The chewing gum consists of a gum centre (including a gum base, a bulk portion and one or more flavouring agents) and an outer coating of layers of at least two polyols (preferably lactitol, maltitol, hydrogenated isomaltulose or erythritol). Coating layers contain 50-100% polyol. Lactitol, maltitol or hydrogenated isomaltulose is preferably applied first and then covered with an erythritol coating.

Design-imprinted chocolate Przelomski, C.L. and Cowan, D.R. (Planning Factory Inc., Wilmington, DE, USA) United States Patent US 5 407 691

A method for imprinting a high-resolution image in an edible material onto another edible material; a highly pleasing image can be formed, if a proper combination of materials and conditions is used, such that the resulting

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confectionery may be especially useful for novelty or souvenir items. In the preferred embodiment, both edible materials are chocolate. In the process, heated chocolate is measured into a mould and allowed to cool to a suitable temperature. A screen mesh is then placed over the partially cooled chocolate, and chocolate of a different colour is applied through the mesh.

Dairy Milk hydrolysate with reduced antigenicity for infant formulae Martinez, S.B., Leary, H.L., Jr and Nichols, DJ. (Bristol-Myers Squibb Co., New York, NY, USA) United States Patent US 5 405 637

Methods for the preparation of a milkprotein hydrolysate by enzymatic hydrolysis, and an infant formula prepared from the hydrolysate. The hydrolysate has a reduced antigenicity and is prepared from a mixture of whey protein and casein; the degree of hydrolysis is in the range 4-l 0%.

Engineering/packaging Supercritical fluid extrusion Rizvi, S.S.H. and Mulvaney, S. (Cornell Research Foundation Inc., Ithaca, NY, USA) United States Patent US 5 417 992

A continuous process and apparatus for making bread and bakery products using supercritical fluid extrusion. The process is carried out in a dough mixer and extruder into which supercritical CO, is injected to provide proofing of the product. Rising of the dough is produced without the need for yeast, by a combination of hydrodynamic expansion of air bubbles and diffusion of CO, into these bubbles as the dough is extruded through an exit die. A filler material may be introduced into the core of the extruded product by a coextruder located within the extruder. A co-extruded filled product consisting of a fully cooked cereal-based outer core filled with a pumpable filling injected into the hollow centre of the product is produced using this method. Controlled acid hydrolysis of starches in the dough may be used to produce reducing

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Fruit, vegetables & nuts UV-generated ozone sanitization Rosenthal, R. (Rosenthal, Fawnskin, CA 92333, USA) United States Patent US 5 405 631

Apparatus and method for the sanitization of citrus fruit. The apparatus consists of a UV radiation station for the irradiation of fruit with UV light and for the generation of ozone. Ozone generated at the UV radiation station is collected in an ozone tank. An infrared radiation station is provided for the irradiation of the UV-irradiated fruit with infrared light. The ozone tank exposes the UV- and infrared-irradiated fruit to a mixture of water and ozone.

low-fat foods Cholesterol removal by hydrocolloids Carti, N. (Yissum Research Development Co., Hebrew University, Jerusalem, Israel) PCT International Patent Application WO 95/04473

A process for the removal of a predetermined percentage of cholesterol from cholesterol-containing food products, which uses hydrocolloid extractants, preferably galactomannoses. The in vivo use of these extractants for the control of cholesterol levels is also described.

low-fat stabilizer-free spread Tomita, M., Sotoyama, K., Kato, R., Asano, Y. and Takahashi, K. (Morinaga Milk Industry Co. Ltd, Tokyo, Japan) United States Patent US 5 417 995

Method of manufacture of a low-fat spread that has good taste, does not require a stabilizer or gelling agent, and has good stability and keeping quality. A mixed water-in-oil emulsion is prepared from two aqueous phases with different particle sizes in a fatty phase (at least one aqueous phase is dispersed in the fatty phase through a microporous membrane). The emulsion is rapidly cooled to form a plasticized emulsion, which is then kneaded.

The patents section is compiled from information provided by IF15 [email protected] Food Information Service), Lane End House, Shinfield, Reading, UK RG2 9BB (tel. +44-l 734-883895; fax: +44GJ34-88JD65).

Trends in Food Science & Technology January 1996 [Vol. 71