The present invention relates to isomaltulose-containing hard caramels comprising a core and a closed microcrystalline surface layer having a thickness of at most 1 mm, and to processes for preparing isomaltulose-containing hard caramels.

The invention relates to an apparatus for aerating a pasty product. The apparatus comprises a housing (1) with an inlet (4) for the pasty product to be aerated and an outlet (5) for the aerated product.

The apparatus comprises at least a first set of a rotor and a stator (21) and a second set of a rotor and a stator (22). The apparatus further comprises a gas injector (6) for injecting, upstream of the first set of a rotor and a stator (21), a gas into the pasty product to be aerated.

The apparatus further comprises an intermediate mixing chamber (7) provided in the housing between the first and the second sets of a rotor and a stator (21,22). A secondary product introduction means protrudes into the intermediate mixing chamber (7) so as to issue into said intermediate mixing chamber (7).

A method for aerating a pasty product is also provided.

An apparatus includes a housing with an inlet for a pasty product to be aerated and an outlet for the aerated product. The apparatus includes at least a first set of a rotor and a stator and a second set of a rotor and a stator. The apparatus further includes a gas injector for injecting, upstream of the first set of the rotor and the stator, a gas into the pasty product to be aerated. The apparatus further includes an intermediate mixing chamber provided in the housing between the first and the second sets of the rotor and the stator . A secondary product introduction member protrudes into the intermediate mixing chamber so as to issue into the intermediate mixing chamber. A method for aerating a pasty product is also provided.

The present invention relates to a process for preparing a hard caramel containing a trehalulose-containing composition, and to a hard caramel prepared according to the process.

A method for extruding a confectionery is provided including supplying a plurality of ingredients to a mixer. The ingredients are mixed to form a confectionery composition in said mixer. Crystals are formed in the confectionery composition while the confectionery composition is in said mixer and the confectionery composition is output from said mixer.

A product invention that relates to an aerated confection containing a texture modifier and a saccharide mass, that comprises a backbone saccharide, a stability saccharide, and optionally a lubricant saccharide. The saccharides are chosen such that the saccharides will have a fluid molten structure that will create a stable aerated mass after extrusion with carbon dioxide. The texture modifier is added to vary the texture of the aerated confection, including making the hard confection chewy thereby extending the consumer's enjoyment of the confection. The invention also relates to the method of making the stable aerated confections with extrusion processing using super critical carbon dioxide.

Disclosed is the process for preparation of a multicoloured hard candy with at least one white portion, not containing titanium dioxide.

A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.

An apparatus (300) for aerating a food product, (200, 300) comprising a housing (10) with an inlet (100) for the food product and an outlet for the aerated food product, and, within the housing (10), first and second pairs (210, 220, 240) of a rotor and a stator each having complementary toothed rims orientated in opposition in the axial direction, and a gas injector (1) for injecting, at an upstream position relative to the first pair (210, 220) of a rotor and a stator, a gas in the food product to be aerated, wherein a further inlet (310) is provided for injecting, at a position between a pair (210, 220) and an adjacent pair (240) of a rotor and a stator, an additional composition to be mixed with the food product.

A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.