| Patent Number |
Title Of Patent |
Date Issued |
| D487326 |
Frozen confection |
March 9, 2004 |
|
| D487181 |
Food product, especially an ice cream cake |
March 2, 2004 |
|
| D486951 |
Food product, especially an ice cream cake |
February 24, 2004 |
|
| D443751 |
Packaged confection |
June 19, 2001 |
|
| D442349 |
Confection |
May 22, 2001 |
|
| D437100 |
Stick with detachable jointed elements which form a human skeleton for frozen confectionery prod |
February 6, 2001 |
|
| D410315 |
Confection product |
June 1, 1999 |
|
| D407641 |
Container with closure |
April 6, 1999 |
|
| D406435 |
Confection |
March 9, 1999 |
|
| D406185 |
Confection |
March 2, 1999 |
|
| D405935 |
Confection |
February 23, 1999 |
|
| D388585 |
Confection |
January 6, 1998 |
|
| D387535 |
Ice cream confection |
December 16, 1997 |
|
| D387185 |
Ice cream confection |
December 9, 1997 |
|
| D382385 |
Confection |
August 19, 1997 |
|
| D376038 |
Ice cream on a stick |
December 3, 1996 |
|
| D373451 |
Frozen confection |
September 10, 1996 |
|
| 7435435 |
Frozen ice confection |
October 14, 2008 |
| The invention relates to a frozen ice confection comprising ice granules, wherein the confection has a total solids content of from 4% to 10% by weight and comprising fat and emulsifier in a total amount of from 0.3% to 1.5% by weight. The invention further provides a pre-mix for the |
| 7017779 |
Portable dispenser for dispensing frozen aerated edible products |
March 28, 2006 |
| Frozen aerated edible product can be dispensed from single dose cartridges containing said frozen aerated edible product, using a portable dispenser comprising thermally insulated storing means for storing single dose cartridges containing said frozen aerated edible product, said thermal |
| 6955829 |
Frozen ice confection |
October 18, 2005 |
| A process and apparatus for preparing a frozen ice confection comprising a frozen composition incorporating inclusions in a desired distribution by combining a flow of frozen composition with one or more flows comprising inclusions, in such a way that the flows comprising inclusions are |
| 6878392 |
Aerated compositions, process and apparatus for achieving such aerated compositions |
April 12, 2005 |
| The present invention provides a composition comprising a fat phase and having overrun of at least 90%, characterized in that at least 50 w/w % of said fat phase is liquid at -5.degree. C. The invention particularly relates to such compositions in the form of an ice cream. The invention |
| 6854288 |
Refrigeration apparatus |
February 15, 2005 |
| A refrigeration apparatus with two compartments operating at two different temperatures wherein a freezer comprising a storing volume adapted to receive products to be stored at a temperature below 0.degree. C., an evaporator within said storing volume and a compressor located outside |
| 6852841 |
Frozen food product |
February 8, 2005 |
| Anti-freeze protein comprising at least 40% of the amino acids serine, threonine and asparigine and having at least 80% of sequence identity with the amino acid sequence of SEQ ID NO:1 as well as modified forms thereof. |
| 6852351 |
Aerated compositions and process for achieving such aerated compositions |
February 8, 2005 |
| The present invention provides a cold extruded composition with at least 90% overrun, wherein said composition comprises a fat phase which has a high ratio of liquid fat to solid fat at the processing temperature. The present invention also relates to a process for the production of such |
| 6797690 |
Carrot antifreeze polypeptides |
September 28, 2004 |
| Novel antifreeze polypeptides which can be easily obtained from an abundant natural source. Antifreeze polypeptides obtained from carrots show markedly better properties as compared to polypeptides obtained from other vegetables. The antifreeze polypeptides of the invention are capable o |
| 6793952 |
Frozen food product |
September 21, 2004 |
| A process for the production of a frozen food product comprising Anti-freeze peptides, wherein the conditions are chosen such that the ice-crystals in the product have an aspect ratio of from 1.9 to 3. |
| 6774210 |
Frozen food product |
August 10, 2004 |
| Anti-freeze protein which can be derived from Lichen, said protein having an apparent molecular weight of from 20 to 28 kDa and having an N-terminal amino acid sequence which shows at least 80% overlap with: A-P-A-V-V-M-G-D-A-E-S-F-G-A-I-A-H-G-G-L and modified versions and isoforms o |
| 6732771 |
Dispensing edible frozen products from cartridges |
May 11, 2004 |
| Edible frozen product extruding machine of the type using cartridges (3) which contain the frozen product (4) provided with an extrusion nozzle (5) and which rest on a platform (2), inside which cartridge acts a piston (6) which can move vertically by means of its stem (7) from the machi |
| 6730347 |
Frozen aerated confection |
May 4, 2004 |
| Frozen aerated confection, containing no orchid product, but containing an effective amount of certain polysaccharides are prepared which exhibit at least the same extensibility as the one exhibited when orchid derived products are added. |
| 6726949 |
Aerated frozen product |
April 27, 2004 |
| An aerated frozen product comprising less than 8% fat by weight and characterized in that the aerated frozen product comprises fat platelets, and after it has been melted and cooled, comprises fat platelets and spherical fat globules at a platelet to sphere ratio of greater than 0.02. |
| 6635300 |
Aerated frozen product |
October 21, 2003 |
| An aerated frozen product comprising less than 8% fat by weight and characterized in that the aerated frozen product comprises fat platelets, and after it has been melted and cooled, comprises fat platelets and spherical fat globules at a platelet to sphere ratio of greater than 0.05. |
| 6607775 |
Frozen low-fat food emulsions |
August 19, 2003 |
| Frozen low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavour molecules; substantially all of the fat particles are located within the gel particles, and at least 35% of the flavour molecul |
| 6565908 |
Ice confection |
May 20, 2003 |
| An ice confection comprising an antifreeze protein, wherein .DELTA. modulus/original modulus .gtoreq.0.4, and/or .DELTA. strength/original strength .gtoreq.0.4; providing that when .DELTA. modulus/original modulus .ltoreq.6.0, .DELTA. modulus .gtoreq.50 MPa, and/or when .DELTA. strengt |
| 6503548 |
Ice confection |
January 7, 2003 |
| The method of adding an antifreeze protein to an ice confection to restrict the flow of flavor or color ions or molecules present as either solutes or a dispersion, wherein the ice confection contains no protein other than the antifreeze protein. |
| 6497913 |
Method for the preparation of an aerated frozen product |
December 24, 2002 |
| Using an homogenizer operating at higher pressures (ca. 2000 bar) than those conventionally used in ice cream manufacturing, it is possible to generate smaller oil droplet sizes (ca. 0.3 .mu.m) in an ice cream premix. It allows stabilization of a larger air:water interface, leading to |
| 6491960 |
Ice confection |
December 10, 2002 |
| An unaerated ice confection in the form of thin, unsupported, discrete pieces which are stable during packaging, storage and distribution wherein the ice confection comprises an antifreeze protein and has the following mechanical properties; .DELTA. modulus/original modulus.gtoreq.0.4 |
| 6461653 |
Ice confection with controlled transparency |
October 8, 2002 |
| A frozen ice confection of fixed shape is described which has its opacity controlled in relation of the temperature of the confection. The confection may also have an imbedded indicia which becomes view able as the transparency of this frozen confection increases. |
| 6447829 |
Ice confection |
September 10, 2002 |
| An ice confection product having a volume of from 1 to 20 ml and a thickness of greater than 5 mm comprising an antifreeze protein, wherein .DELTA. modulus/original modulus.gtoreq.0.4, and/or .DELTA. strength/original strength.gtoreq.0.4; providing that when .DELTA. modulus/original |
| 6436460 |
Ice confection |
August 20, 2002 |
| A water ice comprising an antifreeze protein, a stabilizer and not less than 0.1 wt % of a protein based aerating agent obtainable by a process comprising aerating the ice confection with an aerating gas which contains at least 50% by volume of a water soluble gas such as carbon dioxide, |
| 6436454 |
Manufacture of a frozen food product |
August 20, 2002 |
| A process for the preparation of a coated frozen confectionery product whereby an aqueous solution in the supercooled state is caused to freeze while applied on at least part of the surface of a pre-frozen element of the product. |
| 6162789 |
Frozen food product |
December 19, 2000 |
| A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fracti |
| 6156880 |
Frozen food product |
December 5, 2000 |
| A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fracti |
| 6156367 |
Method for the preparation of a foodstuff |
December 5, 2000 |
| A process for the preparation of an ice confection having an aqueous phase and a fat phase, wherein the ice confection is subjected to an ultra high pressure treatment, the ice confection comprising in the aqueous phase at least 1 wt % micellar casein and sufficient total sugars such tha |
| 6149951 |
Manufacture of edible frozen products |
November 21, 2000 |
| A simple, inexpensive method of producing a gas hydrate is provided comprising the steps: (i) filling a vessel with an amount of liquid water and/or frozen water, (ii) adding an amount of condensed hydrate forming gas to the vessel in a manner such that the condensed gas does not come |
| 6120813 |
Water ice product and process of manufacture |
September 19, 2000 |
| A water ice product is provided which is stable to processing and storage at -18.degree. C., said product having a channelled porous structure having a gas phase volume of between 0.1 of 0.45 after hardening, wherein the water ice product comprises a stabiliser and not less than 0.1 wt % |
| 6096867 |
Frozen food product |
August 1, 2000 |
| Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals |
| 5876772 |
Process for the preparation of a food product |
March 2, 1999 |
| A process for shaping a wafer comprising the steps of (a) softening the wafer by using infra-red radiation, (b) shaping the softened wafer into a desired form, and (c) cooling the shaped wafer. |
| 5738895 |
Method and apparatus for producing a molded ice cream product |
April 14, 1998 |
| A method for producing an ice cream product is provided involving the steps of: introducing at least one stick into a cavity of a mold for shaping the ice cream product, introducing ice cream under pressure into the cavity, releasing the pressure and then removing the shaped ice cream fr |
| 5738889 |
Ice containing confection |
April 14, 1998 |
| A deformable ice confection giving a smooth mouth feel and refreshment from a high ice content which comprises smooth convex faced ice particles in a deformable medium, eg a syrup or ice cream. |
| 5709898 |
Process for the manufacture of a food product |
January 20, 1998 |
| A process for the manufacture of a food product comprising a wafer filled with a food core, process including the steps of: (i) shaping the food core; (ii) heating at least part of the wafer in order to provide sufficient plastic properties to the wafer to shape; and (iii) shaping the |
