Nestec S.a.

The University of Hull

Stephen Thomas Beckett

Grahame Mackenzie

Stephen Lawrence Atkin

Mark Julians Jury

Erich J Windhab

Junkuan Wang

Malcolm Robert Mackley

Nicholas Tyers Parsons

Marina Maria Miller

Susan Grimes

John Donaldson

Daniel Hugelshofer

Kate Armstrong

Fernando Gomes

Stefan Reuss

Maxine Jolly

Stuart Blackburn

Hooman Ovaici

Arthur Day

Fernando R Paulo Haruyoshi Hayashi 53 Gomes

A whitened exine shell having a degree of whiteness (L*) of greater than 65 measured under D 65 illumination. The shell can be used as a delivery vehicle for an active substance, or as an antioxidant. It can be used in a method of surgery, therapy or diagnosis. The invention provides a formulation containing the whitened exine shell together with an active substance; and a method for preparing the shell by isolating an exine shell from a naturally occurring spore under treatment conditions which do not include aceto lysis, and treating the isolated shell or a precursor thereof with a bleaching composition.

Whitened exine shells

Topical formulation containing an active substance which is chemically or physically bound to, or encapsulated within, an exine shell of a naturally occurring spore. The active substance can be released from the exine shell on application to a living or non-living surface. The invention may be used to provide gradual release of an active substance over a period of time subsequent to application of the formulation to the surface.

Topical formulations containing sporopollenin

The invention relates to an apparatus adapted to deliver a fat based confectionery product on demand, in a foodservice or household environment, which exhibits play value and enhanced decorative attributes. The apparatus of the invention comprises barrel means for receiving a predetermined amount of fat based confectionery material, a pressure engaging means for engaging under pressure the fat based confectionery material contained in the barrel means. The apparatus further comprises die means arranged for producing at least one elongated strand of the fat based confectionery product of a surface-area-to-mass ratio that is higher than 8.0 cmper gram unit, and control means for actuating the pressure engaging means with the barrel means upon the push of a button and for extruding the at least one strand of the fat based confectionery.

Apparatus for dispensing visually attractive, freshly prepared extruded fat-based confectionery product with temporary flexibility having enhanced melt-in-the-mouth properties

This invention provides the use of an exine shell of a naturally occurring spore, or a fragment thereof, as an antioxidant, for instance in a composition or formulation containing an active substance. Also provided is a method for reducing rancidity, or other oxidative degradation, of a substance, composition, or formulation, by encapsulating the substance, composition, or formulation in, or chemically binding it to, or mixing it with, an exine shell of a naturally occurring spore or a fragment thereof.

Uses of sporopollenin

The invention relates to a method for lowering the viscosity of a fat based mixture comprising solids and fat that have been previously refined to a powdery mass characterized in that the powdery mass is submitted to elongational flow effective as such to provide breaking up of the agglomerates and intimate interactions of the solids with the fat thereby resulting in the production of a pasty mass with coating of the solids with the fat. The method enables to replace conching in a traditional conche or at least reduce conching time or increase the subsequent loading and throughput of the fat based mass in traditional conches.

Method and device for liquefying of a powdery fat based product particularly in the production of chocolate and the like

A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The invention also relates to high water content milk chocolate products, methods of preparing a chocolate coated ice cream article with such products and to the resulting chocolate coated ice cream articles.

Milk chocolate containing water

A pharmaceutical or dietetic dosage form comprising of effective quantity of an active substance chemically or physically bound to a support comprising sporopollenin, or other similar exine coating of spores, of a plant or fungus, optionally with further excipients.

Dosage form

A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magentic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.

Crystallization of sugars

A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magnetic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.

The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field. The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.

Process for controlling the solidification or crystallization of fats and fat-containing foods

The amount of a fat ingredient employed to produce a chocolate product is reduced by preparing the chocolate product with limonene as an ingredient so that a reduced-fat product is obtained, particularly for preparing a product having a fat content of from, by weight based upon a total product weight, of from 16% to 25%. An oil containing the limonene, particularly a deodorized oil, may be employed for providing the limonene.

Preparation of chocolate products with limonene to reduce fat content

Shaped articles of fat-containing confectionery material are formed by extruding a fat-based confectionery material under pressure so that it passes to and through a flow-constriction and a die so that the material subjected to extrusion and the extrudate from the die are in a non-pourable state and so that the material subjected to extrusion plastically deforms and so that the extrudate is plastically deformable, and then while the extrudate is plastically deformable, extrudate is placed in a molding tool and pressed to shape an article which then is demolded, or extrudate is fed to a nip of counter-rotating rollers having depressions which upon passage of the extrudate in the nip between the rollers shape the extrudate.

Forming articles of fat-containing confectionery material including

A confectionery product which has discrete pieces of a chocolate material, which is a chocolate, a chocolate substitute or a chocolate analogue, having specific characteristic shapes which are images dispersed in a confectionery material is prepared by distributing the discrete pieces having a temperature less than 20.degree. C. into a stream of frozen, chilled or ambient confectionery material to obtain a composite product, and the composite product may be mixed.

Shaped chocolate in confectionery

A fat-containing confectionery material is passed through an extruder and to and through a flow-constriction die to obtain an extrudate from the die so that the material passed through the extruder and die and so that the extrudate from the die are at a temperature so that the material and extrudate are in a non-pourable state and so that the material passed to the die plastically deforms, and the material is passed by pins positioned in the die so that the extrudate obtained from the die has passages which extend transversely to an extrudate cross-section to obtain a product structure having the passages.

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York, United Kingdom

Stephen Thomas Beckett