Matches 1 - 26 out of 26
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US20090291186 Quick Corn Nixtamalization Process  
A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas,...
US20090280216 Pet snack food and production method thereof  
In some preferred embodiments, a pet snack food, which is excellent in eating preference and low in risk of causing health impairment for pets due to excessive consumption of nutrition even if it...
US20090238935 PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF  
A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding...
US20090202689 PROCESS FOR THE SEPARATION OF GLUTEN AND STARCH  
The present invention relates to a process for the separation of gluten and starch from wheat flower, wherein in a first step the wheat flour is converted into a dough having a moisture content of...
US20090181141 FLAVOUR RELEASE MATERIAL AND ITS USE IN DIFFERENT FOOD PRODUCTS  
A flavour release material comprising a vegetable fibrous material with natural or artificial cavities and a solution comprising at least one lipophilic flavouring and at least one lipophilic...
US20090142465 METHOD FOR PREPARING A FLOUR TORTILLA  
The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty...
US20090104332 Method for Manufacturing a Snack, a Snack, and Food Like a Snack  
Disclosed herein are snacks comprising a material comprising bread, wherein the material has a thickness not less than 1.0 mm and not more than 5.0 mm; and a moisture content not less than 1.0 mass...
US20090104334 DIETARY FIBER-ENRICHING AGENT AND DIETARY FIBER-ENRICHED FOOD  
The invention provides a water-soluble dietary fiber enriching agent comprising a modified starch which contains dietary fibers in an amount not more than 5% by mass measured by Prosky's method and...
US20090104333 Rice Snack Chip With High Rate Of Visual Inclusions Made On Tortilla Sheeting Equipment  
A method and formulation are disclosed for using a mixture of inulin and surfactant to overcome adhesive and viscoelastic problems associated with using tortilla sheeters for processing rice-based...
US20090053379 CEREAL BRAN GRANULE AND FOOD PREPARED USING THE SAME  
The aim of the present invention is to provide a novel food material which comprises cereal bran containing plenty of dietary fiber, does not harm the volume of bakery products and cakes, and gives...
US20090004347 Foodstuff Particulate Lipid Composition  
A foodstuff particulate lipid composition comprises a particulate solid non-lipid carrier and an oil-in-water emulsion on the carrier capable of being released from the carrier on contact with...
US20080286431 Taco shell support device  
An improved taco shell support device has a frame having a top wall and at least one taco shell support structure mounted on the frame. The at least one taco shell support structure includes a...
US20080241332 Process for Producing Nut-Based Expandable Pellets and Nut-Based Snack Chips  
A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is...
US20080213432 Nutritious fabricated snack products  
A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and...
US20080206424 Fruit based dough and fabricated snack products made therefrom  
A dry blend containing from about 3% to about 50%, by weight, dehydrated fruit materials, and from about 20% to about 97%, by weight, rice based material. Doughs made by adding water to the dry...
US20080199582 Fat Products Containing Little or No Trans Fatty Acids  
The present invention provides shortenings having little to no trans-fatty acids and low saturates. Such shortenings can be used to make various food products.
US20080187642 Nutritious fabricated snack products  
A snack chip comprising from about 10% to about 50% of dehydrated fruit material; optionally oatmeal; from about 30% to about 90% of starch material made from materials selected from the group...
US20080182004 Production of Sheeted Fruit and Vegetable Snacks  
The present invention discloses formulations for sheeted, baked fruit and vegetable chips that have a light, crispy texture similar to a potato chip. The ingredients are combined with water and oil...
US20080171114 Process for the production of refined whole-wheat flour with low coloration  
A description is given of a whitish whole flour and a process for producing said flour, whereby said process involves: (a) supplying a quantity of conditioned wheat grain; (b) fractionating the...
US20080138485 SNACK CHIP CONTAINING BUCKWHEAT HULLS  
A multi-grain chip having buckwheat hull inclusion of a specific particle size. The buckwheat hull component of the chip provides a visual indication of the multi-grain characteristics of the chip....
US20080118608 PROCESS AND APPARATUS FOR FORMING A WAVE CHIP PRODUCT  
Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in...
US20080102164 Isomaltulose in Cereal Products  
The present invention relates to cereal products comprising cereals and isomaltulose, methods for their production, and the use of isomaltulose for the production of cereal products.
US20080044518 Production Of Gluten-Free Food Products Using Timothy Grass  
The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass ( P. pratense L.) seeds, for making gluten-free food products and the food products produced...
US20080032022 Toasted Flavor Additive  
US20080032006 Low fat snack compositions  
US20080008787 METHODS OF FRYING FOOD USING LOW-LINOLENIC-ACID SOYBEAN OIL  
A frying medium consisting essentially of unmodified low-linolenic-acid soybean oil that contains relatively little saturated fat, and essentially no trans fatty acid, is disclosed. Food fried in...
Matches 1 - 26 out of 26