Work-saving improvements for food-process lines include (1) mounting alternate machines of a food process line on pivot hardware to speed up washing and maintenance operations, (2) mounting the machines on rolling riding gear in order to speed up the activities of building and re-building food process lines of a different series of machines, or (3) isolate the food process line in its own tunnel and hence its own climate-controlled atmosphere to reduce conflicts with running two food process lines side by side where one food process line is a source of air borne allergens.

Disclosed is the process for preparation of a multicoloured hard candy with at least one white portion, not containing titanium dioxide.

A system for dispensing fluid foodstuff material into a shaping cavity of a mould is described, of the type comprising the steps of: advancing a plurality of moulds (M1, M2) on a conveying line (2), along an advancement direction (X), each comprising at least one shaping cavity; providing a dispensing machine (4) along said conveying line (2) provided with a formation of nozzles (6; 61, 62, 63) comprising at least one line of nozzles arranged along a direction (K) transversal to said advancement direction (X).

The process is characterized in that it delivers the material during advancement of the moulds, and in that it adjusts the quantity of material dispensed as a function of the variation in depth in the individual shaping cavity along the advancement direction (X).

An edible decoration is laser kiss cut from an edible decorating sheet by optically sensing at least one printed edible design on the edible decorating sheet relative to a laser cutting tool coordinate system and driving a laser along a circuit of cutting locations defined in the laser cutting tool coordinate system. The laser beam forms a separation channel by laser ablation of at least a portion of the edible decorating sheet at the cutting locations while leaving intact the non-adhesive releasable backing upon which the edible decorating sheet rests.

A mochi-like food product and an ice confection having a mochi-like texture under room temperature and a production method for an ice confection. A mochi-like food product includes a starch gellant and a sweetener. The starch gellant contains kudzu starch serving as a main ingredient, and includes no potato starch, sweet potato starch, corn starch, or wheat starch. The sweetener includes wasanbon, includes no refined sugar, glucose, or synthetic sweeteners. The mochi-like food product can be frozen to be served as an ice confection. The mochi-like food product can be provided as a tasty ice confection that has chewiness like uiro, is free of allergenicity, has a lower GI value than sugar, would not be too hard upon being frozen to be served as an ice confection, is easy to eat, and has unique thickness or gumminess.

An edible decoration is laser kiss cut from an edible decorating sheet by optically sensing at least one printed edible design on the edible decorating sheet relative to a laser cutting tool coordinate system and driving a laser along a circuit of cutting locations defined in the laser cutting tool coordinate system. The laser beam forms a separation channel by laser ablation of at least a portion of the edible decorating sheet at the cutting locations while leaving intact the non-adhesive releasable backing upon which the edible decorating sheet rests.

An edible decoration is laser kiss cut from an edible decorating sheet by optically sensing at least one printed edible design on the edible decorating sheet relative to a laser cutting tool coordinate system and driving a laser along a circuit of cutting locations defined in the laser cutting tool coordinate system. The laser beam forms a separation channel by laser ablation of at least a portion of the edible decorating sheet at the cutting locations while leaving intact the non-adhesive releasable backing upon which the edible decorating sheet rests.

Disclosed are a soft candy without a fishy taste or odor and a preparation method thereof. The preparation method includes: (1) mixing and stirring a DHA-containing raw oil, a fragrance, and an antioxidant, and allowing a resulting mixture to stand to obtain a DHA-containing mixture; (2) mixing and dispersing a polymeric sugar, an emulsifying agent, and water to obtain an oxygen-isolation preprepared solution; (3) dispersing the oxygen-isolation preprepared solution and the DHA-containing mixture, and allowing a resulting system to undergo equilibrium and stabilization to obtain an oxygen-isolated DHA-containing solution; (4) preparation of a pigment solution and an acid solution; (5) preparation of a sticky syrup; (6) mixing the sticky syrup, the oxygen-isolated DHA-containing solution, the acid solution, and the pigment solution to obtain a sugar-containing slurry; and (7) pouring the sugar-containing slurry into a soft candy mold to obtain the soft candy without a fishy taste or odor.

The present invention relates to a biocompatible, digestible and edible material for use in soft edible robots. The present invention provides a pneumatic actuator for edible robotics, and a toy set including at least one pneumatic actuator and an inflating device. Further, the biocompatible, digestible and edible material can be used for making bubble gum products.

A casting compound for the production of gelatin products comprises a homogenous aqueous solution having: 4% to 16% by weight of gelatin having a molecular weight determined by gel chromatography of at least 130 kDa, where the proportion of the gelatin having a molecular weight exceeding 130 kDa is at least 35% by weight, 6% to 76% by weight of one or more sugar alcohols; 0% to 50% by weight of glucose syrup having a viscosity of less than 800 mPas, measured at a dry matter content of 80% by weight and a temperature of 50? C.; and 0% to 50% by weight of sucrose, where the glucose syrup and the sugar alcohol(s) together make up 25% to 76% by weight of the aqueous solution, and where the aqueous solution has a dry matter content of at least 78% by weight and/or a water activity (aw value) of less than 0.75.