Caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.

A comestible containing milk solids and method of its making includes providing a fat phase that has a fat and milk powder, providing a syrup phase that has a sweetener and a solid content between about 72% and about 88% by weight, followed by mixing the fat phase with the syrup phase in a weight ratio between 70% fat phase/30% syrup phase to 30% fat phase/70% syrup phase and forming the milk-base comestible from the mixed mass. The resulting comestibles deliver real milk in a shelf stable form in a product that has a clean taste and pleasant mouthfeel, with a non-grainy, non-mealy texture.

Provided is a food containing milk ceramide that solves the problems of sedimentation and non-uniformity within the food. Also provided is a process for producing the food. Milk ceramide is transformed into a paste and added to a food. In this manner, it becomes possible to add 0.3-10.0% of milk ceramide to a food homogeneously without causing precipitation. Thus, a food can be provided, which contains milk ceramide homogeneously in such an amount that cannot be achieved by conventional techniques without causing sedimentation.

Provided is a food containing milk ceramide that solves the problems of sedimentation and non-uniformity within the food. Also provided is a process for producing the food. Milk ceramide is transformed into a paste and added to a food. In this manner, it becomes possible to add 0.3-10.0% of milk ceramide to a food homogeneously without causing precipitation. Thus, a food can be provided, which contains milk ceramide homogeneously in such an amount that cannot be achieved by conventional techniques without causing sedimentation.

A hand holdable edible composition including a dairy ingredient and gelatin is described. A method for making a hand holdable edible composition including a dairy ingredient and gelatin is also described.

The present invention relates to a confectionery composition that has the necessary stability and texture to be used as filling in foodstuffs, preferably chocolate confectionery products.

The present invention relates to a confectionery composition that has the necessary stability and texture to be used as filling in foodstuffs, preferably chocolate confectionery products.

In one embodiment, the disclosure relates to milk permeate powders, methods of production thereof, and uses of the milk permeate powders. In another embodiment, the disclosure relates to the use of carbon dioxide for the production of milk permeate powders.

A product conveying and coating system includes multiple, sequentially arranged conveyor units, with at least one conveyor unit being an open belt type. A carrier sheet is placed on a first of the conveyor units, a web of coating material in liquid form is deposited on the carrier sheet and spaced ropes of soft and sticky material are deposited on and settle into the web. The carrier sheet, web and ropes are transferred to a second conveyor unit after the coating material of the web solidifies, whereupon the ropes are cut into bar-length pieces. Thereafter, the carrier sheet is removed while the web and pieces are transferred to the open belt conveyor unit and exposed to an enrober. The enrober coats the pieces while melting portions of the web between the pieces in order to form full coated or encapsulated food products with soft and sticky cores.

A product conveying and coating system includes multiple, sequentially arranged conveyor units, with at least one conveyor unit being an open belt type. A carrier sheet is placed on a first of the conveyor units, a web of coating material in liquid form is deposited on the carrier sheet and spaced ropes of soft and sticky material are deposited on and settle into the web. The carrier sheet, web and ropes are transferred to a second conveyor unit after the coating material of the web solidifies, whereupon the ropes are cut into bar-length pieces. Thereafter, the carrier sheet is removed while the web and pieces are transferred to the open belt conveyor unit and exposed to an enrober. The enrober coats the pieces while melting portions of the web between the pieces in order to form full coated or encapsulated food products with soft and sticky cores.