The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.

A method of making a frozen confection includes: providing a tube unit device; filling an opening of the tube unit device with a plurality of liquids and sealing the opening of the tube unit device; placing the tube unit device in a tray mold; forming a frozen confection around the tube unit device, wherein the tube unit device is separated from the frozen confection by a wall of the tube unit device; and configuring the tube unit device to initiate a light show while simultaneously being surrounded by the frozen connection.

The invention relates to a process for producing ice-cream which is free from sugar, especially contains less than 1 wt.-%, preferably less than 0.5 wt.-% sugar, which especially comprises glucose, sucrose, fructose, lactose and maltose. Further, the invention relates to ice-cream produced by the process.

An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxidant may be mixed in a mixing device at ambient temperature and under less than one atmosphere of pressure, forming the puree. The temperature of the puree is reduced to a semi-frozen state by passing the puree through a heat exchanger. The semi-frozen puree is then formed into food products with a pre-determined volume, shape, and weight by a molding or extrusion process. Sticks, if desired, may be inserted, and the shaped puree is then frozen to solidified cores. The solidified cores may be coated with chocolate and treated with other edible toppings and then packaged.

An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxidant may be mixed in a mixing device at ambient temperature and under less than one atmosphere of pressure, forming the puree. The temperature of the puree is reduced to a semi-frozen state by passing the puree through a heat exchanger. The semi-frozen puree is then formed into food products with a pre-determined volume, shape, and weight by a molding or extrusion process. Sticks, if desired, may be inserted, and the shaped puree is then frozen to solidified cores. The solidified cores may be coated with chocolate and treated with other edible toppings and then packaged.

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 a composition for coating a frozen confection, the composition comprising, expressed in weight % based on the total weight of the coating, 30 to 80 wt % of fat, which comprises a fat blend of hard fat and liquid oil, and 20 to 70 wt % of non-fat solids, wherein, the coating composition comprises, less than 25 wt % of saturated fatty acid, 10-60 wt %, preferably 20-40% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein, the saturated fatty acid comprises between 12-24C-atoms and the unsaturated fatty acid contains 18C-atoms or more than 18C-atoms. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.

The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % based on the total weight of the coating, 30 to 80 wt % of fat, which comprises a fat blend of hard fat and liquid oil, and 20 to 70 wt % of non-fat solids, wherein, the coating composition comprises, less than 25 wt % of saturated fatty acid, 10-60 wt %, preferably 20-40% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein, the saturated fatty acid comprises between 12-24C-atoms and the unsaturated fatty acid contains 18C-atoms or more than 18C-atoms. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.

A culinary injection delivery device including a cylindrical housing having an interior volume. The cylindrical housing is opened at both ends. The first opened end has a delivery nozzle attached thereto. The second opened end has a plunger located therein. The plunger is made up of a stick and at least two disks. A first disk is located on an end of the stick and a second disk is located slightly aft of the first disk. A spring located behind the first and second disk is configured to push the first disk forward. The first disk has an extension placed thereon that matches the interior of the delivery nozzle. The spring will push the first disk forward releasing a food product.