An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.

An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mn and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.

The present disclosure is directed to a chewing gum comprising sodium hexametaphosphate that can provide cleaning benefits to teeth, and in particular, that can be used to prevent teeth staining, bacterial attachment and plaque buildup. Also disclosed are methods for preventing tooth staining using the chewing gum.

Methods for the production of a confectionery product having a sugar-free coating covering include applying an isomalt-containing coating medium to at least one confectionery core to obtain a coating layer enveloping the core, sprinkling at least one powdered rice starch isomalt composition onto the coating layer core to obtain a coating film, and crystallizing the coating film. The methods include applying the isomalt-containing coating medium to the at least one coating film to obtain at least one further coating layer, sprinkling the at least one powdered rice starch isomalt composition onto the further coating layer to obtain a further coating film, and crystallizing the further coating film. The method includes applying the isomalt-containing coating medium at least once to further coating film to obtain at least one further coating layer without subsequent sprinkling of the at least one powdered rice starch isomalt composition onto the coating layer.

Problem:

Provided is an oil and/or fat capable of improving the gloss of chocolates.

Resolution means:

The randomly interesterified oil and/or fat satisfying the following Requirements 1 to 3 has an effect of improving the gloss of chocolates: 1. containing from 6.5 to 20 mass % of a saturated fatty acid having 20 or more carbon atoms; 2. containing from 40 to 70 mass % of an unsaturated fatty acid having 18 carbon atoms; and 3. containing from 13 to 35 mass % of a saturated fatty acid having 18 carbon atoms.

Ice cream products and preparation methods are provided for reducing sugar content while maintaining the sweetness of the ice cream, and/or for enhancing ice cream resistance resistant against iciness and texture damage due to temperature fluctuations. Ice cream products comprise a mixture of between 4-15 wt % dietary fibers, mixed with milk powder, 25-70 wt % milk and 0-29 wt % cream, between 1-40 wt % of a microcrystalline sugar-in-oil suspension (e.g., having D50<15 m), added to the mixture after cooling and optionally aging, and gently homogenized therewith. The micronized sugar (remaining in part within the fat globules) enhances the sweetness, and together with the addition of the dietary fibers to the initial mixture-synergistically enhance the ice cream's resistance to iciness and texture damage due to temperature fluctuations.