A combination edible and non-edible product is shown which has a housing formed of first and second sections of plastic or other non-edible material interconnected to form a hollow interior adapted to receive a toy or other item. At least one of the first and second sections includes a radially outwardly extending rib having opposed side edges and an outer edge, and their outer surfaces each carry a layer of confectionery such as chocolate having a peripheral edge which abuts one of the side edg...

An edible server is disclosed comprising an elongated wafer formed with a series of cup-shaped receptacles sized for individual disposition within a human mouth and with bridges joining adjacent receptacles together with each bridge having a score line extending between and segmenting adjacent cup-shaped receptacles. The cup-shaped receptacles may be filled with fluid foodstuff, serially inserted into a human mouth, and individually broken from the remainder of the wafer along the score lines an...

A food grade colorant which is substantially free of 4 methyl imidazole 4 MeI is obtained by digesting a roasted malted cereal in water by use of at least one protease and at least one carbohydrase enzyme. The aqueous extract is separated from remaining solids and retained for use as the colorant. It may be concentrated or dried to a free flowing powder. The colorant obtained from roasted black malted barley typically has a 4 MeI content of less than 50 mg/Kg and a color greater than 14,000 EBC ...

Improved coating compositions for foodstuffs such as chocolate and dried fruit comprise jojoba oil which is hydrogenated either substantially completely and used in solution in a volatile solvent such as acetone, or partially to a liquid which, while remaining clear for at least 24 hours at 25.degree. C. or below, provides a greatly improved stability to the coated foodstuff compared with the unhydrogenated oil. The partially hydrogenated oil is preferably of low trans-content and may have an Io...

The invention relates to improvements in edible fats, in particular to improved hardstocks for use in spreads having a low content of saturated fat and to spreads containing these hardstocks. Edible spreads should contain particularly low levels of C-16 saturated fatty acids and low levels of trans fatty acids. Accordingly, the invention provides a fat blend, for use as a hardstock in an edible emulsion spread, obtainable by interesterification of a fat rich in behenic acid together with a fat r...

The present invention provides an oil-free, fat-free, edible adhesive for affixing seasoning to foods substrates which in its preferred embodiment is applied at room temperature. The edible adhesive comprises: from about 3% to about 60%, preferably 3% to about 28%, more preferably about 4.8 to about 9.8% of a starch hydrolysate having a dextrose equivalent of from about 4 to about 38, preferably about 10 to about 26, more preferably about 18; from about 3% to about 80%, preferably about 26% to a...

The invention pertains to an edible dispersion and a process for making same, comprising an aqueous and a fat phase, the aqueous phase being gel-forming and comprising carrageenan and a cation of a type and in a concentration effective to cause the aqueous phase to have a transition midpoint temperature of below 50.degree. C. Dispersion according to the invention can be advantageously applied in water-in-oil spreads, mayonnaise, salad dressings, etc.

An edible spread which comprises a water and oil emulsion in which the fat phase is essentially a single, natural vegetable fat and processes for producing such a spread. While certain non-physical properties of the fat phase, such as its color, may be due to the presence of other fats than that responsible for the characteristic physical properties, the fat phase of the spreads of the invention contain low amounts of such natural additives; the physical properties of the fat phase are essential...

An edible mixture for forming into a patty used in a sandwich which includes textured protein, comminuted animal glandular tissue, comminuted animal muscle tissue and salt and spices to taste. The glandular tissue is selected from the group consisting of kidney, liver, heart, gizzard, sweetbreads and mixtures thereof.

Edible capsules, suitable for incorporation in chocolate and confectionery articles, comprise a hydrophobic envelope, preferably of a fat, enclosing a hydrophilic liquid such as a flavoured syrup or liqueur. A preferred process comprises forming a continuous film of hydrophobic material in liquid form around a drop of hydrophilic liquid and thereafter cooling the drop to a temperature below the solidification temperature of the hydrophobic material.