The invention relates to a method for manufacturing packaging for a food product, in particular a hollow shaped chocolate article. In the disclosed method, two half-shells are provided, each of which includes a pre-shaped, curved thin foil having an edge that projects peripherally, a food product is introduced between the half-shells, the edges of the half-shells are coupled to one another such that the two half-shells accommodate the product in a cavity, a sealing layer being provided in at least some sections between the edges, and the edges are joined to one another using a sealing and folding process. In order to be able to carry out said method as easily and conveniently as possible, effectively seal the half-shells at the edges and obtain packaging that is esthetically appealing from the outside, the sealing process is performed at the same time as the edges are folded or after the edges have been folded. The disclosed manufacturing method results in packaging in which the sealed portion extends transversely across the fold line.

A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure.

A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure.

The present invention relates to a sliced chocolate that has high film releasability and favorable breakage resistance, and still maintains original tastes of nama-chocolate, and to a method for manufacturing the same. More specifically, the sliced chocolate of the invention includes gelatin, in which the sliced chocolate has a gelatin content of from 0.8 to 9% by mass with respect to the sliced chocolate, and is an oil-in-water type emulsion.

The present invention relates to a sliced chocolate that has high film releasability and favorable breakage resistance, and still maintains original tastes of nama-chocolate, and to a method for manufacturing the same. More specifically, the sliced chocolate of the invention includes gelatin, in which the sliced chocolate has a gelatin content of from 0.8 to 9% by mass with respect to the sliced chocolate, and is an oil-in-water type emulsion.

A method of forming a three-dimensional chocolate structure is disclosed wherein a mold is formed from blown sugar. A liquid fat layer is deposited onto the interior of the blown sugar mold. The mold is then cooled such that the liquid fat layer hardens. One or more layers of molten chocolate are deposited over the hardened liquid fat layer and allowed to cool and harden. The mold is then broken or cut so as to expose the three-dimensional chocolate structure therein. A number of chocolate structures can be formed and joined so as to create a complex chocolate structure.

A method of forming a three-dimensional chocolate structure is disclosed wherein a mold is formed from blown sugar. A liquid fat layer is deposited onto the interior of the blown sugar mold. The mold is then cooled such that the liquid fat layer hardens. One or more layers of molten chocolate are deposited over the hardened liquid fat layer and allowed to cool and harden. The mold is then broken or cut so as to expose the three-dimensional chocolate structure therein. A number of chocolate structures can be formed and joined so as to create a complex chocolate structure.

The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.

The invention relates to emulsions for use in food products. In particular, the invention relates to stable water-in-oil emulsions for reduced fat food products such as confectionery, spreads, and bakery goods.

Devices and methods for delivering non-pathogenic, intestinally beneficial bacteria to a patient having a feeding tube. Examples of non-pathogenic, intestinally beneficial bacteria that could be used include Bifidobacterium species and Lactobacillus species. In one embodiment, the bacteria is contained in a bacteria infusion device that comprises: (a) an internal chamber; (b) an outlet in communication with the internal chamber; and (c) the non-pathogenic, intestinally beneficial bacteria contained in the internal chamber. Another embodiment is a feeding tube comprising a flexible tubing and coating on the outer surface of the flexible tubing. The coating comprises an antimicrobial agent. Also disclosed are methods of administering a non-pathogenic, intestinally beneficial bacteria to a patient.