Nestec S.a.

Societe Des Produits Nestle S.a.

Eric Thomas Best

Ronald Paul Renati

George F Tonner

Tawfik Yousef Sharkasi

Shantha Chandrasekaran Nalur

Stephen J Destephen

Alois Raemy

Lawrence Allan Kibler

Gilles Fayard

Katrin Holz

Monika Gaelweiler

Pascal Vanacker

Stephen DeStephen

Christopher Budwig

Julia Ellen Erickson Decruz

Linda Coulter

Harald Peter

Surintrspanont Singhachai

William Michael MacInnes

Singhachai Surintrspanont

Singhachai 12/112 Soi Sungkhom 5 Surintrspanont

A chewy candy analogue that is compatible with ice confectionery products, particularly in terms of the process, storage and consumption conditions of ice confectionery products, is manufactured to provide specific properties in respect of fluid rheology, heat conduction, insulation characteristics, setting rate and plastic deformation characteristic when processed in conjunction with regular ice confection products.

Chewy candy analogue, method of making, and composite ice confections containing same

A frozen dessert product that includes as gel providing ingredients an anionic gelling hydrocolloid and a gelation controller or inhibitor, the ingredients providing or forming a gel having a hardness of between about 25 and 150 g and an adhesiveness of less than 5 g.s. Also, composite frozen confections containing such a gel and methods for making the gel and products containing the gel.

Frozen confections comprising a gel composition

An aqueous-based frozen confection having a hardness of 20-100 g and containing 0.2-0.5% a stabilizer composition of a mixture of guar, locust bean gum, carboxymethylcelulose and carrageenan. Preferably, the stabilizer elements in the stabilizer composition are present in relative amounts in relative amounts in parts by weight: guar 8-20, locust bean gum 1.5-4.5, carboxymethylcellulose 1.2-2.8 and carrageenan 0.6-1.4.

Soft textured, aqueous-based ice confection

An ice confection coating of an aqueous based sol containing a pectin and a setting agent in an amount sufficient to cause gelation of the sol. Also included are methods for preparing the coating, methods for applying the coating, and the resultant coated ice confection products.

Slow melting coating for ice confections

The present invention relates to the production of chocolates and compound coatings having a unique texture and mouthfeel while being eaten. The chocolates and compound coatings include hydrocolloids.

Chocolate or compound coating with unique texture

A frozen confectionery product which changes color has first and second frozen confectionery product compositions arranged for being consumed together. In an embodiment, the first composition has an acidic pH and contains a colorant component which colors the first composition and which, upon an increase in pH, changes color, and the second composition has a pH so that upon a mixing with the first composition, the pH of the first composition and colorant mixed with the second composition increases so that the colorant changes color, and each composition may contain a differing coloring component for obtaining a different coloration upon mixing. In another embodiment, coatings which are impermeable to water but lickable for consumption, particularly such as a fat-based composition, are layered on a core of an ice confectionery composition, and at least one coating contains a water-soluble colorant component so that upon licking for consumption, colorant is released from the coating for providing coloration, and multiple coatings may be employed which contain differing colorant components so that upon a mixing, a further different coloration is obtained.

Frozen dessert novelty which changes color

For preparing an extrusion-cooked food product, a food component emulsifier is combined with water to obtain an aqueous dispersion of the emulsifier, and the dispersion is fed into an extruder for being mixed with food components being mixed and heated in the extruder to prepare the extrusion-cooked product.

Process for obtaining extruded food products having high die shape

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Dublin, OH, United States of America

Eric Thomas Best