The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.

The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.

An ice lolly for filling, belonging to the food technical sector. The ice lolly has receptacles to receive the fillings chosen by the consumer. Consumers will buy the ice lolly, choose their preferred fillings, which may be packaged in different ways, and insert the fillings into the receptacles at the time of consumption. The ice lolly for filling comprises a solidified body, a stick that is inserted through a bottom side of the solidified body, and an upper side of the solidified body having at least one hole that forms a receptacle to receive fillings at time of consumption.

The present invention provides an apparatus for producing frozen confectionery products, the apparatus comprising a mixing chamber, the mixing chamber having: at least one frozen confection inlet connectable to a source of a frozen confection; at least one sauce inlet connectable to a source of sauce; and an outlet, wherein the at least one sauce inlet is positioned between the at least one frozen confection inlet and the outlet, characterised in that the mixing chamber is rotatable. The present invention provides a process for producing frozen confectionery products, the process comprising: providing the foregoing apparatus; supplying a frozen confection to the at least one frozen confection inlet; supplying a sauce to the at least one sauce inlet; and extruding the frozen confection and sauce from the outlet, characterised in that the mixing chamber is rotated thereby to distribute the sauce randomly throughout the frozen confection.

The present invention provides an apparatus for producing frozen confectionery products, the apparatus comprising a mixing chamber, the mixing chamber having: at least one frozen confection inlet connectable to a source of a frozen confection; at least one sauce inlet connectable to a source of sauce; and an outlet, wherein the at least one sauce inlet is positioned between the at least one frozen confection inlet and the outlet, characterised in that the mixing chamber is rotatable. The present invention provides a process for producing frozen confectionery products, the process comprising: providing the foregoing apparatus; supplying a frozen confection to the at least one frozen confection inlet; supplying a sauce to the at least one sauce inlet; and extruding the frozen confection and sauce from the outlet, characterised in that the mixing chamber is rotated thereby to distribute the sauce randomly throughout the frozen confection.

This specification discloses plant-based emulsifiers comprising a pulse protein and having Brix of from about 5° to about 60°. Also disclosed are emulsifier compositions including plant-based emulsifiers and a starch. Also disclosed are edible composition comprising the plant-based emulsifiers. Also disclosed are edible compositions having a plant-based emulsifier and an emulsion of oil and water having high oil content.

A chocolate for frozen desserts having manufacturing suitability when combined with the frozen desserts, good hardness, good flavor, and good melting feeling in the mouth is provided.

The chocolate for frozen desserts comprises 15% by mass or more of a cacao component, 3 to 9% by mass of cocoa butter, and 43 to 50% by mass of oils or fats, wherein the oils or fats comprised in the chocolate satisfy the following conditions (a) to (c): (a) comprise 10% by mass or less of a straight-chain saturated fatty acid having 14 or less carbon atoms as a constituent fatty acid; (b) comprise 10 to 25% by mass of a straight-chain saturated fatty acid having 16 to 18 carbon atoms as a constituent fatty acid; and (c) comprise 65 to 85% by mass of an unsaturated fatty acid as a constituent fatty acid.

A method of making sugar cone spheres is disclosed having an interior of an edible filling such as ice cream or frozen yoghurt encapsulated by a wafer. The method includes: baking a wafer dough mix on a heated waffle iron to produce a wafer, shaping the wafer into a shape by placing the wafer between an outer mold and an inner half mold and pressing the outer mold against the inner mold, cutting the wafer at a perimeter of the shape to produce a half-molded wafer shell, adding an edible filling to a cavity of the half-molded wafer shell, adding another edible filling to a cavity of another half-molded wafer shell, joining a perimeter of the half-molded wafer shell and a perimeter of the other half-molded wafer shell, and freezing the half-molded wafer shell and the other half-molded wafer shell together to produce a bite-size edible treat.

The present invention relates to porous particles comprising a sweetener, a bulking agent and a non-dairy protein. Further aspects of the invention relate to a food product comprising the porous particles; a process of making the porous particles and a fat based confectionery product containing them; and the use of the porous particles as sugar replacers in food products such as fat based confectionery products for example, chocolate.

In a production facility for coating ice cream products a plurality of carriers are used for transport of the ice cream products from the supply station to a coating station where coating, for example chocolate, is applied to the product. The production facility includes weight equipment configured for automatically weighing the ice cream products before and after application of the coating, which is used in a feedback loop for adjusting the coating parameters, for example chocolate temperature.