Described herein is a process for applying granular material on an outer side of a foodstuff product (P). This process comprises the steps of: providing a mould (2; 102) having a mould cavity (S; S) that is delimited, at least partially, by at least one mobile wall (22B; 106); positioning the product (P) in said mould cavity by setting said outer side (p1) in a position facing and at a distance from said mobile wall (22); introducing granular material in the gap (24; 112) comprised between said mobile wall (22B; 106) and said outer side of said product; and moving said mobile wall (22B; 106) towards said outer side of said product so that it comes to press said granular material against said outer side (p1) of said product (P).

A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is provided to maintain the characteristics of the icing for extended periods of operation of an associated coating system.

Disclosed are confectionery products having a dual texture provided by a combination of sanding coating and chewy confectionery core. The confectionery product provides a crunchy texture imparted by a particulate coating and a chewy texture imparted by the confectionery core. Also disclosed are methods of preparing the dual-textured confectionery product using a particulate coating composition. Upon consumption, the confectionery product exhibits reduced adhesion to a consumer's teeth, dental braces, palatal expanders, dental retainers, and other orthodontic appliances.

Disclosed are confectionery products having a dual texture provided by a combination of sanding coating and chewy confectionery core. The confectionery product provides a crunchy texture imparted by a particulate coating and a chewy texture imparted by the confectionery core. Also disclosed are methods of preparing the dual-textured confectionery product using a particulate coating composition. Upon consumption, the confectionery product exhibits reduced adhesion to a consumer's teeth, dental braces, palatal expanders, dental retainers, and other orthodontic appliances.

A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is provided to maintain the characteristics of the icing for extended periods of operation of an associated coating system.

An assembly and method for uniform decoration of the sidewall for foodstuff coats a sidewall of a baked foodstuff, such as a cake, with a plurality of decorative granular members, while restricting coating the top region of the baked foodstuff with the decorative granular members. A spray gun variably coats the foodstuff with decorative granular members at controllable rates of discharge, while at least one shield blocks the decorative granular members from the top region of the foodstuff, such that only the sidewall is coated with decorative granular members. A fan generates air flow to blow the decorative granular members through a conduit in the housing, and out through an outlet. A screen positions coplanar and adjacent to the fan to prevent backflow of granular members into the fan. The at least one shield is rectangular or curved to accommodate a rectangular-shaped cake or a disc-shaped cake.

The present disclosure provides apparatuses and methods for non-contact printing on comestible products. The apparatus includes an extruder for extruding a slab of an edible substrate and a non-contact printing device for printing an edible ink on the slab. The apparatus provides versatility as the printing device may be placed anywhere along the apparatus. The printing device may be positioned along the apparatus as desired to operate in cooperation with other components of the apparatus.

The invention relates to a particulate acidulant composition comprising 20-70 wt. % malic acid, 3-40 wt. % lactic acid and 0-40 wt. % of food acid selected from citric acid, fumaric acid, adipic acid, tartaric acid and acetic acid and combinations thereof, wherein the acidulant composition comprises: 40-90 wt. % of M-particles comprising co-crystal of malic acid and partially neutralized polycarboxylic acid selected from malic acid, citric acid, fumaric acid, adipic acid, tartaric acid, and combinations thereof, said M-particles containing at least 30 wt. % malic acid and at least 30 wt. % of the partially neutralized polycarboxylic acid; 5-60 wt. % of L-particles comprising co-crystal of lactic acid and at least partially neutralized carboxylic acid selected from lactic acid, malic acid, citric acid, fumaric acid, adipic acid, tartaric acid, and combinations thereof, said L-particles containing at least 30 wt. % lactic acid and at least 30 wt. % of the at least partially neutralized polycarboxylic acid; and
wherein the combination of M-particles and L-particles constitutes at least 50 wt. % of the acidulant composition. The invention also relates to a particulate coating composition, to a method of preparing a food ingredient or a food product and to a confectionery product.

Disclosed is a method for the preparation of a gummy and candy composition containing curcuminoids. Also disclosed is a gummy and candy composition containing effective concentration of curcuminoids that is palatable and bioavailable.

The present invention relates to a method for coating the head of a lollipop with a coating material.