The present disclosure is directed to confectionery products, such as compressed mint tablets, that comprise menthol and eucalyptol. In certain embodiments, the menthol is encapsulated. The confectionery products deliver a strong initial cooling impact, and have extended storage stability in high humidity environments.

The invention relates to an apparatus (1) for making a frozen confectionery product (3) by rotary vertical extrusion into a container (2), said apparatus comprising a nozzle (3) comprising a frozen confectionery passage (4) with one inlet port (5) and a single outlet port (6) having an elongated cross-section, two coating passages (7) with two coating inlet ports (8) and two corresponding coating outlet ports (9) having elongated cross-sections, wherein the frozen confectionery passage inlet port (5) and the single elongated outlet port (6) are joined by a funnel passage (10) expanding at an angle of at least 35-25, preferably 32-27, relative to the flow direction in the nozzle (3) and a land length passage (11) having walls parallel to the flow direction of the nozzle, and wherein the coating outlet ports (9) are positioned on the inside walls of the land length passage (11) upstream of the frozen confectionery outlet port (6) and extends in parallel to the frozen confectionery outlet port (6), so as to form an annular or helical coating layer (12) in or on the frozen confectionery (13) upon rotation of the nozzle (3) and the container (2) with respect to one another. The invention also relates to a method of making frozen confectionery product with large inclusions and to the product as such.

The invention relates to an apparatus (1) for making a frozen confectionery product (3) by rotary vertical extrusion into a container (2), said apparatus comprising a nozzle (3) comprising a frozen confectionery passage (4) with one inlet port (5) and a single outlet port (6) having an elongated cross-section, two coating passages (7) with two coating inlet ports (8) and two corresponding coating outlet ports (9) having elongated cross-sections, wherein the frozen confectionery passage inlet port (5) and the single elongated outlet port (6) are joined by a funnel passage (10) expanding at an angle of at least 35-25, preferably 32-27, relative to the flow direction in the nozzle (3) and a land length passage (11) having walls parallel to the flow direction of the nozzle, and wherein the coating outlet ports (9) are positioned on the inside walls of the land length passage (11) upstream of the frozen confectionery outlet port (6) and extends in parallel to the frozen confectionery outlet port (6), so as to form an annular or helical coating layer (12) in or on the frozen confectionery (13) upon rotation of the nozzle (3) and the container (2) with respect to one another. The invention also relates to a method of making frozen confectionery product with large inclusions and to the product as such.

Frozen desserts contained in a microwave active packaging are disclosed. In some embodiments, the microwave active packaging includes a microwave active layer configured to selectively heat the contents of the microwave active packaging. The contents may include a first layer of frozen food, and one or more additional topping layers. When placed into a microwave, the microwave active layer causes the one or more additional topping layers to heat, while the first layer is maintained at or below a freezing temperature. Other embodiments may be described and/or claimed.

Frozen desserts contained in a microwave active packaging are disclosed. In some embodiments, the microwave active packaging includes a microwave active layer configured to selectively heat the contents of the microwave active packaging. The contents may include a first layer of frozen food, and one or more additional topping layers. When placed into a microwave, the microwave active layer causes the one or more additional topping layers to heat, while the first layer is maintained at or below a freezing temperature. Other embodiments may be described and/or claimed.

It is herein described a cocoa based coating composition comprising a fat portion, said composition being liquid at room temperature, but rapidly solidifying when in contact with said cold or frozen food products, forming a cocoa coating or cocoa insertions, such as cocoa granules. It is also described the use of said composition as coating or insertion for cold or frozen food products.

It is herein described a cocoa based coating composition comprising a fat portion, said composition being liquid at room temperature, but rapidly solidifying when in contact with said cold or frozen food products, forming a cocoa coating or cocoa insertions, such as cocoa granules. It is also described the use of said composition as coating or insertion for cold or frozen food products.

Methods and systems for producing cocktail ice cubes are provided. One method includes setting a temperature of an interior surface of a tumbler below a desired temperature for an ice structure loaded into the tumbler; executing a sauce coating cycle for coating the ice structure with a sauce; executing a freeze cycle after the sauce coating cycle, by spraying nitrogen on the ice structure; alternating between the sauce coating cycle and the freeze cycle for applying sauce on the ice structure; and executing a water cycle for applying water to the ice structure coated with the sauce to produce a frozen cocktail ice structure.

Methods and systems for producing cocktail ice cubes are provided. One method includes setting a temperature of an interior surface of a tumbler below a desired temperature for an ice structure loaded into the tumbler; executing a sauce coating cycle for coating the ice structure with a sauce; executing a freeze cycle after the sauce coating cycle, by spraying nitrogen on the ice structure; alternating between the sauce coating cycle and the freeze cycle for applying sauce on the ice structure; and executing a water cycle for applying water to the ice structure coated with the sauce to produce a frozen cocktail ice structure.

The invention relates to a process for the manufacture of a coated frozen confection, the process comprising the steps of (a) manufacturing a frozen confection, followed by; (b) imparting thermal energy to the surface of the frozen confection, sufficient to cause at least partial melting of the surface of the frozen confection, followed by; (c) allowing the surface of the frozen confection to refreeze, followed by; (d) coating the frozen confection in a liquid coating, which subsequently solidifies to provide a solid coating.