Intercontinental Great Brands LLC

Cadbury Adams USA, LLC

Francois Errandonea

Alan John Kino

Minerva Selene Jimenez Espinosa

Julie McGlade

Patricia Rodriguez

Lynn C Haynes

Miles Van Niekerk

Kenneth P Bilka

Bin Zhao

Supapong Siris

Sarwat Gabriel

Nimesh K Patel

Marty Golden

Dawn R Mazzaccaro

Julie Smith

Michelle D Beaver

Gay A Kasegrande

Food product

The flavor and texture of a ground bran and germ component or fraction is improved by subjecting the ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device. The heating may be conducted to heat the bran and germ component or fraction to a temperature of from about 285&#xb0; F. to about 410&#xb0; F. to volatilize volatile wheaty flavor components and moisture in the ground bran and germ component and to develop a buttery, nutty, caramelized flavor in the bran component. The wheaty flavor components and moisture are removed from the mixing and conveying device during the heat treatment. The use of substantial moisture reduction with high temperature heating at a low moisture content provides flavor development while reducing wheatiness, graininess, or rawness, and also achieves lipase inhibition and stabilization against rancidity from free-fatty acid production.

Method for improving bran and germ flavor and texture

A system and process for coating pieces or cores of confectionery material, such as chewing gum, with a sugar-based coating or a sugarless-based coating. The solid content of the sugar or sugarless material in the syrup solution is increased, thus reducing the water content and allowing the successive coating layers to be dried more quickly. The syrup solution is maintained at an elevated temperature in order to prevent the syrup solids from precipitating or crystallizing out of solution.

High speed coating of gum cores

Growing community of inventors

Hopatcong, NJ, United States of America

Francois Errandonea