Improved adhesion of powdered and particulate color and flavoring to dry snack foods such as, but not limited to: chips, pretzels, crackers, and puffed, popped, baked or extruded compositions is provided. The improved adhesive is a milk or water based composition with added high quality protein selected from one or more of milk, whey, milk concentrate, whey concentrate, isolated milk protein, soy concentrate, soy milk, soy isolate, egg, egg white, egg protein isolate, or combinations from animal, grain or legume sources with an essential amino acid composition that meets human growth and maintenance standards. The improved adhesive is applied to the surface of snack foods providing an adhesive surface for binding dry flavoring and colors. Examples show snack food compositions with improved nutrient content including reduced fat content, an increase in protein content and a beneficial increase in the protein quality measured by the Protein Digestibility Corrected Amino Acid Score.

Improved adhesion of powdered and particulate color and flavoring to dry snack foods such as, but not limited to: chips, pretzels, crackers, and puffed, popped, baked or extruded compositions is provided. The improved adhesive is a milk or water based composition with added high quality protein selected from one or more of milk, whey, milk concentrate, whey concentrate, isolated milk protein, soy concentrate, soy milk, soy isolate, egg, egg white, egg protein isolate, or combinations from animal, grain or legume sources with an essential amino acid composition that meets human growth and maintenance standards. The improved adhesive is applied to the surface of snack foods providing an adhesive surface for binding dry flavoring and colors. Examples show snack food compositions with improved nutrient content including reduced fat content, an increase in protein content and a beneficial increase in the protein quality measured by the Protein Digestibility Corrected Amino Acid Score.

A confectionery having a grape-like mouthfeel, includes: a solidified gel composition; and a collagen casing coating the solidified gel composition, in which the solidified gel composition has a dynamic viscoelastic pattern similar to that of a flesh of a raw grape. Thus, the confectionery has a grape-like mouthfeel, i.e., a disintegration mouthfeel similar to that of a raw grape with skin. Examples of the dynamic viscoelastic pattern include a dynamic viscoelastic pattern in which a loss tangent value at an angular frequency of 63.1 rad/S decreases by 34 to 83% relative to a loss tangent value at an angular frequency of 3.98 rad/S.

A confectionery having a grape-like mouthfeel, includes: a solidified gel composition; and a collagen casing coating the solidified gel composition, in which the solidified gel composition has a dynamic viscoelastic pattern similar to that of a flesh of a raw grape. Thus, the confectionery has a grape-like mouthfeel, i.e., a disintegration mouthfeel similar to that of a raw grape with skin. Examples of the dynamic viscoelastic pattern include a dynamic viscoelastic pattern in which a loss tangent value at an angular frequency of 63.1 rad/S decreases by 34 to 83% relative to a loss tangent value at an angular frequency of 3.98 rad/S.

Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein component may be present in an amount from about 4% to about 12% by weight of the beverage. The stabilizing system includes sodium hexamethaphosphate and a hydrocolloid component.

Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein component may be present in an amount from about 4% to about 12% by weight of the beverage. The stabilizing system includes sodium hexamethaphosphate and a hydrocolloid component.

A gelatin based substrate containing a milk based product and gelatin substrate mixture is chilled forming a first gelatin and milk based substrate layer which is paintable with oil and natural vegetable gum based edible paint or colorant. Additional layers can be prepared comprising a selected gelatin or gelatin containing flavored ingredients such as fruit or berries or combinations thereof forming a bi-layer or multi-layer low calorie dessert product. The multi-layered product is inverted leaving the first gel and milk based substrate as the top layer of the finished dessert product which may be painted with oil based edible coloring agent including an edible paint, edible dye, edible soluble ink, and combinations thereof. The gelatin and milk based substrate can also be used to prevent bleeding or migration of colors between different colored gelatin layers.

A gelatin based substrate containing a milk based product and gelatin substrate mixture is chilled forming a first gelatin and milk based substrate layer which is paintable with oil and natural vegetable gum based edible paint or colorant. Additional layers can be prepared comprising a selected gelatin or gelatin containing flavored ingredients such as fruit or berries or combinations thereof forming a bi-layer or multi-layer low calorie dessert product. The multi-layered product is inverted leaving the first gel and milk based substrate as the top layer of the finished dessert product which may be painted with oil based edible coloring agent including an edible paint, edible dye, edible soluble ink, and combinations thereof. The gelatin and milk based substrate can also be used to prevent bleeding or migration of colors between different colored gelatin layers.

The present invention provides a high-moisture-content gummi candy as a novel fruity confection, including a gummi candy body having a moisture value of not lower than 20% by weight, a pH of not higher than 4.0, and a water activity value of not higher than 0.86 and a collagen casing coating and encapsulating the gummi candy body. Even with a high moisture content, namely, even with a moisture value of the gummi candy body as high as not lower than 20% by weight, the high-moisture-content gummi candy is remarkably reduced in syneresis, surface melting, stickiness, and the like, has an excellent shape retention ability, has a fresh flavor and an elastic texture, and is suitable for distribution at normal temperature.

The present invention provides a high-moisture-content gummi candy as a novel fruity confection, including a gummi candy body having a moisture value of not lower than 20% by weight, a pH of not higher than 4.0, and a water activity value of not higher than 0.86 and a collagen casing coating and encapsulating the gummi candy body. Even with a high moisture content, namely, even with a moisture value of the gummi candy body as high as not lower than 20% by weight, the high-moisture-content gummi candy is remarkably reduced in syneresis, surface melting, stickiness, and the like, has an excellent shape retention ability, has a fresh flavor and an elastic texture, and is suitable for distribution at normal temperature.