A method of applying a thin layer of a chocolate coating onto a frozen food product, in some instances a piece of pineapple, that is at temperatures below 0° C. in such a way that prevents discoloration and brittleness of the applied chocolate. In some instances, the chocolate coating is a white chocolate, and coconut inclusions and flavoring are incorporated directly into the chocolate coating.

A ready-to-make unbaked doughnut doughs packaging assembly. The assembly includes a first tube housing a plurality of pre-made doughnuts tightly-packed between two endcaps, the endcaps sealed on each end of the first tube. A second tube extending through each hole of each pre-made doughnut, wherein the second tube houses a compact topping, the compact topping having an inherent resistance to deformation so that the second tube maintains a cylindrical shape with a consistent diameter to which each hole's inner diameter shares.

Edible colorant compositions containing a monoacylated anthocyanin of Compound I and methods of use are provided. The colorant compositions include at least the monoacylated anthocyanin colorant of Compound I extracted from red cabbage and a metal ion, and have a pH from about 6.0 to about 8.0. The colorant compositions can be derived from a non-artificial product and provide a stable, blue colorant that can be used in food products. Specifically, the monoacylated anthocyanin colorant provides color characteristics similar to those provided by the artificial blue colorant, FD&C Blue No. 1.

Compositions and methods to avoid the gag reflex to enable swallowing of pills, by applying an edible coating to the pill that generates bubbles, so that the bubbles prevent direct contact of the pill with the back of the mouth, thereby avoiding the gag reflex. Preferably the coating generates bubbles from an acid-base reaction, from compressed bubbles entrapped in hard candy, or from any other manner for creating fizzing, effervescent or popping confectionary or other food products. Optionally the coating can have a strong taste, such as by being sour, to distract away from the gag reflex. Optionally, a time release envelope is provided to delay bubbling or to block atmospheric humidity.

Compositions and methods to avoid the gag reflex to enable swallowing of pills, by applying an edible coating to the pill that generates bubbles, so that the bubbles prevent direct contact of the pill with the back of the mouth, thereby avoiding the gag reflex. Preferably the coating generates bubbles from an acid-base reaction, from compressed bubbles entrapped in hard candy, or from any other manner for creating fizzing, effervescent or popping confectionary or other food products. Optionally the coating can have a strong taste, such as by being sour, to distract away from the gag reflex. Optionally, a time release envelope is provided to delay bubbling or to block atmospheric humidity.

An edible caramel color composition and method of making the same are disclosed. The method of making an edible caramel color composition includes the step of heating a reaction mixture to form a caramel color composition, wherein the reaction mixture contains: a carbohydrate, and a sulfite compound, in the absence of a caustic compound and in the absence of an ammonium compound.

Opacifying compositions comprising low-dye lakes as opacifiers are provided. The compositions provide desired whiteness and opacity and also provide a precoat or whiteness/opacity to any layer including the colorant layer to enhance coatings containing colorants. The opacifying compositions can be used in a confectionery, food, pet food, soft or hard panned coating, or edible ink.

Alcohol water-based, edible ink formulations comprising scalenohedral calcium carbonate particles are provided. The calcium carbonate particles can act as a white pigment to impart white color properties to the edible ink formulations which provide improved print quality and durability. The edible ink formulations can be printed onto a variety of surfaces, including the surfaces of food products such as confectionery products and snack food products.

Alcohol water-based, edible ink formulations comprising scalenohedral calcium carbonate particles are provided. The calcium carbonate particles can act as a white pigment to impart white color properties to the edible ink formulations which provide improved print quality and durability. The edible ink formulations can be printed onto a variety of surfaces, including the surfaces of food products such as confectionery products and snack food products.

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.