The present invention relates to the food field. Specifically, the present invention relates to a syrup binder system for preparing a food containing extruded or puffed cereal and/or nuts, such as compound sachima (complexed sachima), cereal bars, crunchy rice candy or nut bars, etc., a preparation process and use thereof, and a food containing the syrup binder system.

A modified cake formula and baking process to have a shelf-stable food product, especially micro-safe cake with water activity (Aw) less than about 0.71, less than about 0.7 or ideally less than about 0.65. The process involves grinding the baked cake fine crumbs, and blending the resulting crumbs with a binding agent to make a cake truffle, wherein the cake truffle has a water into activity less than around 0.7, and optionally covering the cake truffle with a confectionary coating, or with milk chocolate.

The present invention relates to a method for producing a confectionery product having a sugar-free coating covering and the products obtained from this method, particularly a confectionery product having a sugar-free coating covering.

An apparatus (1) for dosing a confectionery mass includes a plurality of confectionery mass dosing units (2) being arranged side-by-side. Each of the confectionery mass dosing units (2) includes a locking valve (18), a dosing valve (22) and an outlet opening (26). The outlet opening (26) serves to dispense a dosing quantity of confectionery mass from the confectionery mass dosing unit (2). The dosing valve (22) serves to adjust the dosing quantity. The locking valve (18) being an addition to the dosing valve (22) serves for alternate opening and closing, wherein no confectionery mass exits from the outlet opening (26) when the locking valve (18) is closed.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

A cake decoration that enables visual shows controlled by a controller that is either remote to the decoration or integral with the decoration.

The present disclosure provides a functional candy with a special effect on gastrointestinal regulation and an industrialized production method thereof. The method includes: step 1, preparing a yacon polysaccharide-peptide-zinc chelate with a high activity; step 2, mixing 1 part to 5 parts of the yacon polysaccharide-peptide-zinc chelate with 10 parts to 20 parts of a chicory extract powder, 10 parts to 20 parts of a Hericium erinaceus extract powder, 5 parts to 15 parts of xylooligosaccharide, 5 parts to 15 parts of fructooligosaccharide, and 10 parts to 20 parts of water well to prepare a main agent; and step 3, adding an auxiliary agent including other ingredients to the main agent to prepare the functional candy. The present disclosure further provides a functional candy with a special effect on gastrointestinal regulation prepared by the method.

The presently disclosed subject matter is directed to a system and method of preparing personalized nutritional and/or pharmaceutical formulations using additive manufacturing technology. Active pharmaceutical or dietary supplement ingredients are suspended in thixotropic stable carrier medias. The thixotropic suspensions are deposited onto a surface of a solid substrate, which can be a snack bar or small wafer used as a mechanical carrier. The disclosed system enables each additive active ingredient to be variably dosed based on a formula that is determined for each specific individual and manufactured on demand. Once the active ingredients are deposited on substrate, the entire assembly can be enrobed with one or more edible solid coatings to seal the active ingredients and provide taste-masking agent characteristics to the assembly.

There is described an edible particulate material comprising from 80% to 100% by weight based on total weight of the material of a processable, microbially released, flavour acceptable bran-like material, characterized by the following parameters: (i) mean particle size by volume (Vol. MPS) of from 5 to 100 microns; (ii) volume particle size distribution (Vol. PSD) characterized by the parameters: D.sub.90,3 less than or equal to 350 microns, and D.sub.50,3 less than or equal to 50 microns, and optionally D.sub.10,3 less than or equal to 15 microns, (iii) mean particle sphericity as measured by a S.sub.mean of greater than or equal to 0.75; (iv) where processable means has oil holding capacity (OHC) of from 0.7 to 1.5; (v) where microbially released means material has common microbes below given limits (preferably free of common microbes) (vi) where flavour acceptable denotes a lipase activity (LA) and a peroxidase activity (PA) both less than or equal to 2 U/g optionally a low degree of roasted flavour notes as defined herein. The bran as described may added to foodstuffs for example be used as a bulk ingredient to replace sugar and/or to provide filling and/or coatings having improved hiding ability when used as layers in multilayer foodstuffs.