The present invention is directed towards methods of improving the interfacial activity of lecithin. Methods of standardizing lecithin are further disclosed. The present invention is also directed towards methods of improving chocolate rheology. Additionally, the present invention is directed towards methods of improving a characteristic of a lecithin-containing composition.

The equipment of the invention comprises a toroidal channel-shaped freezing tank containing coolant superimposed on a circular crown-shaped rotary mold holder, formed by a plurality of sectors affixed to the periphery of one traction disc driven by a stepper motor, said sectors having rectangular openings into which molds engage, whose lower portions are immersed in the coolant. At the bottom of the channel there is a rigid pipe provided with a plurality of holes through which jets of coolant are released under pressure. The popsicle release means comprise a radially oriented niche within said tank and a vertically displaceable housing which, in the upper position, accommodates a mold and a perforated horizontal pipe which releases jets of heated fluid against the mold cups.

Various embodiments relate to a device for simultaneous consumption of a fluid and a frozen substance. in some embodiments, the device can include a handle assembly and a variable-volume chamber configured to store at least a portion of the fluid substance, the variable-volume chamber removably connected to the handle assembly. A cover can be removably coupled with the handle assembly. The cover can have an open end and a closed end and can at least partially define a mold cavity for molding the freezable substance.)

Disclosed herein is a composition for forming an aerated ready-to-eat food product quiescently and in ambient environmental conditions. The composition comprises a matrix forming system which is capable of forming a matrix defining a structure of the food product at ambient environmental conditions upon exposure to a liquid. The composition also comprises an aerating system comprising an acidulant which is capable of acidulating at ambient environmental conditions at a rate that is similar to a rate at which the matrix is formed upon exposure to a liquid, and an alkali which is capable of reacting with the acidulant to form an aerating gas.

Disclosed herein is a composition for forming an aerated ready-to-eat food product quiescently and in ambient environmental conditions. The composition comprises a matrix forming system which is capable of forming a matrix defining a structure of the food product at ambient environmental conditions upon exposure to a liquid. The composition also comprises an aerating system comprising an acidulant which is capable of acidulating at ambient environmental conditions at a rate that is similar to a rate at which the matrix is formed upon exposure to a liquid, and an alkali which is capable of reacting with the acidulant to form an aerating gas.

Alcohol water-based, edible ink formulations comprising scalenohedral calcium carbonate particles are provided. The calcium carbonate particles can act as a white pigment to impart white color properties to the edible ink formulations which provide improved print quality and durability. The edible ink formulations can be printed onto a variety of surfaces, including the surfaces of food products such as confectionery products and snack food products.

The invention relates to a composition for coating a frozen confection, the composition comprising 10 to 50 wt. % dry glucose syrup with a DE (Dextrose Equivalent) below 40, and a total amount of mono and di-saccharides below 10 wt. %, and a water activity below 1.0 and 35 to 70 wt. % fat. The invention also relates to a process for making the composition.

The invention relates to a composition for coating a frozen confection, the composition comprising 10 to 50 wt. % dry glucose syrup with a DE (Dextrose Equivalent) below 40, and a total amount of mono and di-saccharides below 10 wt. %, and a water activity below 1.0 and 35 to 70 wt. % fat. The invention also relates to a process for making the composition.

A powder acid-sanding composition for confectionery products having partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, and mixtures thereof, and at least one of a sugar and sweetener. The partially neutralized polycarboxylic acid improves the stability in terms of acid migration into the candy and moisture uptake from the environment. Also, a method for acid-sanding of confectionery products using the powder acid-sanding composition, and the products obtained thereby. The obtained acid-sanded confectionery products have an improved shelf life and an immediately felt sour taste being of a constant strength at bringing it in the mouth and digesting it.

A powder acid-sanding composition for confectionery products having partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, and mixtures thereof, and at least one of a sugar and sweetener. The partially neutralized polycarboxylic acid improves the stability in terms of acid migration into the candy and moisture uptake from the environment. Also, a method for acid-sanding of confectionery products using the powder acid-sanding composition, and the products obtained thereby. The obtained acid-sanded confectionery products have an improved shelf life and an immediately felt sour taste being of a constant strength at bringing it in the mouth and digesting it.