The invention relates to an article for absorbing drips while consuming a frozen treat, and more particularly a device which can be axially received on an end of a stick and slid upwardly adjacent to a lower end of a frozen portion of the treat. In the preferred embodiment, the drip-absorbing article comprises a first absorbent member which encloses a second absorbent member. As drips fall from the frozen treat, the absorbent members absorb the drips and prevent contact with a user's hands and/o...

An effervescent ice confection product is obtained by exposing CO.sub.2 - water clathrate-containing particles to such pressure, temperature and CO.sub.2 and water partial pressure conditions that a protective layer will be formed on the particles, mixing said particles with a liquid phase containing ice confection ingredients and usually solid ice and having a temperature such that frozen water will not melt therein and thereafter decreasing the temperature of the obtained mixture to a usual st...

An apparatus is provided for dispensing soft serve frozen confections such as ice creams and yogurts. A collapsible container is adapted to contain a frozen confection and is formed to include an outlet of sufficient size to permit extrusion of frozen confection into an outlet conduit. The apparatus also includes a cold storage locker to cool the container and any frozen confection contained therein and maintain the frozen confection at a predetermined tempered subfreezing temperature to preserv...

A water-base sugar confection having a caramel flavor and texture and formed of a total carbohydrate content equal to or greater than fifty percent by weight, dry basis wherein the carbohydrate ingredient consists essentially of a blend of dextrose and fructose in which the ratio of fructose to dextrose is from 30:70 to 90:10, the moisture content is an amount within the range of from about 4% to about 10% and the water activity (Aw) is an amount within the range of from about 0.20 Aw to about 0...

An apparatus for preparing a semi-frozen confection of the present invention has a freezing cylinder for main ingredient of the semi-frozen confection, and a syrup refrigerating cylinder installed in the vicinity of both a semi-frozen confection dispensing conduit and the freezing cylinder. Accordingly, when preparing a semi-frozen confection composed of, e.g., ice cream and syrup to be served in a cone, rise in the temperature of the ice cream caused by the syrup may be restrained, thereby enab...

A non-sticky, fat-containing confection which has a smooth texture and which is quick setting, comprising sugar, fat and gellan gum.

A confection holding structure for disposition in greeting cards and greeting card envelopes includes a generally planar sheet of material having a plurality of relatively shallow recesses formed in one surface thereof to define open receptacles for receiving and holding confections, where such confections have thicknesses and parimetric shapes which generally conform to the depths and shapes of corresponding receptacles. The sheet of material also includes downwardly projecting support protuber...

Apparatus for converting a serving of hard ice cream to soft ice cream with additions of fruit, flavoring, nuts, etc. as desired. The apparatus includes a cup having an extrusion nozzle and containing rotatable cutting and mixing means rotated by retractable pins of a rotatable and retractible piston which not only rotates the cutter but also forces the ice cream from the nozzle of the cup.

This disclosure is directed to improved plastic shaped supports for an edible member such as ice cream or candy. The support or stick has an elongated slit therein which improves adherence of the member to the support and a rounded top with a circular opening which can be used for blowing bubbles after the edible member has been consumed. An array of apertures is provided surrounding the circular opening, and radially directed channels communicating between the apertures and the circular opening...

A confection piece having two or more discrete parts, each part being different from another in respect of at least one of its physical and/or chemical properties such as in respect of at least one or a combination of its coloration, material composition or texture. The confection piece can be used to combine diverse confections to provide new and unique organoleptic response for the user and its also can be used as a vehicle for oral administration of nutrients and medicinal compositions and pa...