The Hershey Company

Mars, Incorporated

Philip Morris Products S.a.

Gagan Mongia

John M Kaiser

Xiaoying Wang

Kenneth G Weaber, Jr

Utkarsh Shah

Ilene K Cooper

Thomas J Carroll

Supapong Siris

Robert J Huzinec

Brian Scott Baker

Yvette Thibault Pascua Cubides

Mahesh Venkatachalam

Pamela Gesford

Jordana Langiotti Swank

David Worthing

Kenneth G Weaber

Ilene Cooper

John Kaiser

Maria J Perez Gonzalez

An air-stable edible solid foam product includes at least one sweetener. In some embodiments, the air-stable edible solid foam is free of a whipping agent, and the foaming occurs by vacuum expansion. In some embodiments, the air-stable edible foam product includes at least one proteinaceous whipping agent derived from a plant source and the foaming occurs by whipping. A method of enhancing a beverage includes contacting a solid foam beverage enhancer including at least one sweetener and at least one flavoring agent to the beverage and disintegrating the solid foam beverage enhancer in the beverage within a predetermined period of time. Methods of making an air-stable edible solid foam product are also disclosed.

Solid foam products and methods of making the same

A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23&#xb0; C.

Food product having stable crispy texture

A comestible article is disclosed that employs finely ground demulcent particles of a median particle size such that the demulcent is not readily perceived by the human tongue and in which the demulcent granules are not fully hydrated. As a result of the small particle size and lack of being fully hydrated during production, the demulcent particles exhibit faster and greater levels of hydration upon consumption, leading to quicker and more complete relief.

Comestible containing finely ground demulcent

Off-notes normally associated with chocolates made from ingredients containing dairy powders can be avoided using a dry mill in connection with a modified atmosphere to reduce the particle sizes of the ingredients. The modified atmosphere may be air at a temperature of about 65&deg; C. to about 120&deg; C., or an atmosphere having less than about 5.0 percent oxygen.

Food materials with improved flavor and functionality due to size reduction in a modified atmosphere

Growing community of inventors

Hummelstown, PA, United States of America

Gagan Mongia