Disclosed is a packaged frozen confection (1) comprising a flexible pouch (2), wherein the pouch (2) comprises a wall (4) delimiting a cavity containing the frozen confection and extending in a longitudinal direction from a base end (6) to a top end (5) of the pouch. The top end (5) comprises a product outlet (8) through which the frozen confection can be extruded from the cavity. The base end (6) comprises a gusset (7) extending in a transverse direction, the top end (5) comprises a top edge (3) extending in the transverse direction, and the product outlet (8) is disposed at or proximal to a corner of the top edge (3). The wall (4) is deformable at least at the base end (6) of the pouch (2) to urge the frozen confection in the cavity towards the outlet (8) and extrude at least a portion of frozen confection therefrom.

A shellac coating composition for producing a shellac coating on a substrate comprises a fatty acid component, shellac and little or no volatile carrier liquid. Because the fatty acid inhibits the polymerization of the shellac when molten, the composition can be converted into a liquid state for coating purposes by simple heating, thereby eliminating the need for the volatile carrier liquid.

An ice cream product arranged in such a manner that the ice cream stays on an ice cream cone, bowl, or cup even when the ice cream melts during the process of sale or while the consumer eats the ice cream. A Candy floss is placed on an ice cream cone, bowl, cup, or other receptacle so as to completely cover and flow over the lateral parts of the ice cream cone, bowl, cup, or receptacle. When the ice cream melts, the melted ice cream remains on the candy floss so as avoid contact with the consumer's hands and clothing, or any other area outside the cone, bowl, or cup.

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.

A collapsible, deformable container and dispensing apparatus is disclosed herein. The deformable container includes an end wall section; a first annular wall section connected to the end wall section; a curved wall section connected to the first annular wall section; and a second annular wall section connected to the first annular wall section via the curved wall section, the second annular wall circumscribing a central void. Upon extrusion of a dispensable product from the deformable container by a force exerted upon the end wall section, the curved wall section is configured to deform into the central void circumscribed by the second annular wall section, and the first annular wall section is configured to deform into and invert within the central void circumscribed by the second annular wall section. The dispensing apparatus includes a container removal component for removing the deformable container after a dispensable product has been extracted therefrom.

A collapsible, deformable container and dispensing apparatus is disclosed herein. The deformable container includes an end wall section; a first annular wall section connected to the end wall section; a curved wall section connected to the first annular wall section; and a second annular wall section connected to the first annular wall section via the curved wall section, the second annular wall circumscribing a central void. Upon extrusion of a dispensable product from the deformable container by a force exerted upon the end wall section, the curved wall section is configured to deform into the central void circumscribed by the second annular wall section, and the first annular wall section is configured to deform into and invert within the central void circumscribed by the second annular wall section. The dispensing apparatus includes a container removal component for removing the deformable container after a dispensable product has been extracted therefrom.

Food-grade shapers and serving containers for frozen confections are disclosed. A system of the disclosure includes a serving container and a shaping lid. The serving container includes a cup portion and a shaping portion, wherein the cup portion comprises a lower sidewall defining a cup cavity for receiving a shaved ice confection, and the shaping portion comprises an upper sidewall defining one or more shaping regions. The shaping portion includes a top rim defining a top-most portion of the serving container. The shaping lid is configured to removably connect to the serving container.

Provided are a method and a system for producing puree or paste that is less likely to separate or drip or for producing an ice confection, without compromising the flavors and colors of the ingredients. The producing method according to an embodiment of the present invention includes the following steps: (1) cutting fruit or a vegetable to have a certain size, (2) performing heat sterilization for a certain period of time in a low oxygen state in a superheated steam atmosphere at a certain temperature, and (3) processing the fruit or the vegetable into a puree or paste form using any one of a planetary centrifugal mixer, a millstone grinder, and a rotary cutter mixer, depending on the type of the fruit or the vegetable or the finished state of the puree or paste. Adding a stabilizer such as kudzu starch to the puree or paste thus produced to make an ice confection can provide an ice confection having unique texture, almost without dripping even when being melted.

Food-grade shapers and serving containers for frozen confections are disclosed. A system of the disclosure includes a serving container and a shaping lid. The serving container includes a cup portion and a shaping portion, wherein the cup portion comprises a lower sidewall defining a cup cavity for receiving a shaved ice confection, and the shaping portion comprises an upper sidewall defining one or more shaping regions. The shaping portion includes a top rim defining a top-most portion of the serving container. The shaping lid is configured to removably connect to the serving container.

The combination of: a) a containment apparatus having an upwardly opening cup-shaped portion bounding a first open containment volume; b) a cover portion that extends at least partially over the first open containment volume to at least one of: i) partially block the first open containment volume; and ii) create an additional containment volume in communication with the first containment volume, wherein the cover portion is made at least partially from an edible material; and c) an ice cream product within at least the first containment volume.