Intercontinental Great Brands LLC

Kraft Foods R & D, Inc.

Koninklijke Douwe Egberts B.v.

Thomas Philip Imison

Bary Lyn Zeller

Stefano Ceriali

Philip James Oxford

Kaya Anbarci

Padraig Costello

Celia Melina Schebella

Adele Hitchen

An edible jelly product, being a body formed from a mass of jelly-forming material by a progressive advancement of said mass to a forming station and progressive formation of the body at the forming station, wherein said mass comprises a sugar and a structure-forming agent selected from a hydrocolloid and modified starch, wherein the solids content of the jelly product, when formed into the body, is at least 60 wt %. A method is described of making such an edible jelly product which is transparent and contains air bubbles which are visible by eye; and which may be brought together with other such jelly products to form consolidated bodies such as twists, which can be easily peeled apart by consumers.

Confectionary products and their manufacture

The present invention provides a foaming instant coffee composition comprising particles having a bulk density of from 0.16 to 0.45 g/cm, said particles comprising a continuous phase comprising an instant coffee matrix and a non-continuous phase comprising particles of a foamable component containing a gas.

Foaming coffee composition

A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10&#xb0; C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least about 10&#xb0; C. is contacted with a particulate ingredient having a glass transition temperature above ambient temperature at a temperature above the glass transition temperature of the particulate ingredient, wherein the particulate ingredient comprises a plurality of internal voids. The particulate ingredient is held at the temperature above the glass transition temperature of the particulate ingredient for a period of time effective to allow transfer of the supercritical fluid into the plurality of internal voids of the particulate ingredient. Subsequently, the temperature is reduced to below the glass transition temperature of the particulate ingredient, thereby entrapping at least a portion of the supercritical fluid in the plurality of internal voids of the particulate ingredient.

Foaming compositions and methods of making the same

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Banbury, United Kingdom

Thomas Philip Imison