Nestec S.a.

Shantha Chandrasekaran Nalur

Tawfik Yousef Sharkasi

Eric Thomas Best

George F Tonner

Stephen J Destephen

Monika Gaelweiler

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

The present invention is directed to novel oil blends suitable for use in edible products. More specifically, the invention is directed to oil blends including palm kernel oil, hydrogenated palm kernel oil, palm kernel stearin and hydrogenated palm kernel stearin, and at least one seeding agent, optionally with hydrogenated palm kernel oil, hydrogenated coconut oil, coconut oil, palm kernel oil, or a mixture thereof. The oil blend compositions of the present invention have a flavor release and texture properties similar to those of cocoa butter. They are particularly useful as cocoa butter substitutes in edible food products such as confectionery products and chocolate alternative compositions. Also disclosed are edible food products, such as confectionery products and chocolate alternative compositions, made from these oil blends.

Oil blend compositions

An ice confection comprising an ice confection core, a fat-based outer coating layer and an edible emulsifier as a precoating layer between the ice confection core and the edible fat-based outer coating layer, wherein the edible emulsifier includes both hydrophilic and lipophilic moieties.

Coated ice confection

A method for reducing the fat content in a fat-based confectionery coating material having a sufficient viscosity, when liquified, to permit the application and retention of the coating material upon an underlying confectionery substrate. The method comprises replacing at least a portion of at least one fat-containing component of the coating material with an amount of a liquid medium chain triglyceride sufficient to maintain the viscosity of the coating material.

Method of reducing fat in fat-based coating for confectionery products

The present invention provides oil blends suitable for use as cocoa butter substitutes. These oil blends are based on palm kernel oil and its derivatives, and include palm kernel oil, hydrogenated palm kernel oil, palm kernel stearin and hydrogenated palm kernel stearin. Also disclosed are edible food products such as confectionery products and chocolate alternative compositions made from these palm kernel oil blends.

Palm kernel oil blends

The present invention relates to a method for increasing the solidification rate of a fat-based confection and to a fat-based confection product wherein the improvement comprises 0.1 to 2.0% insoluble fiber by weight effective for increasing the rate of solidification of the product.

Growing community of inventors

Dublin, OH, United States of America

Shantha Chandrasekaran Nalur