The invention relates to interference pigments based on SiO.sub.2 flakes having a broad layer-thickness distribution, and to the use thereof in paints, coatings, powder coatings, plastics and in particular in cosmetic formulations and for colouring food and pharmaceutical products.

The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.

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.

Cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.

Cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.

Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.

The present invention relates to a creamy substance, which is configured to be discharged from a squeezing tool to produce a decorative body-formed toy, and contains a resin and a starch and has transparency.

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.

A food bar, and a method for making the food bar. The food bar includes a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder, sesame paste. The food bar also includes a filling within the crust, The crust to filling weight ratio between is about 1:1.

A food bar, and a method for making the food bar. The food bar includes a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder, sesame paste. The food bar also includes a filling within the crust, The crust to filling weight ratio between is about 1:1.