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US20090311406 |
PRODUCTS CONTAINING SMART FOAM AND METHOD OF MAKING
A foamed delivery system having at least two components: a foam and an additive that is associated with, carried by or delivered by the foam. The foam is a stable foam that has a liquid matrix, gas...
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US20090311405 |
ICE CREAM TYPE CONFECTIONERY PRODUCT AND PREPARATION PROCESS THEREFOR
An ice-cream confectionery product, in the form of an emulsion which is liquid at ambient temperature and can be stored at ambient temperature in the liquid state when packaged in sterile packages,...
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US20090304866 |
PROTEIN-ENRICHED FROZEN DESSERT
The present invention relates to nutritionally balanced frozen desserts, in particular to pasteurized frozen desserts having a high protein content and to a method for manufacturing them. Whey...
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US20090304893 |
AERATED FOOD PRODUCT AND METHOD OF MANUFACTURING SUCH PRODUCT
Implant removal tool ( 1 ) which allows removing an implant ( 5 ) from a patient's bone ( 6 ). The implant removal tool ( 1 ) comprises a head ( 2 ), to which a torque-providing system is attached,...
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US20090291166 |
METHOD FOR PRODUCING ICE CREAM
The present invention relates to a method for producing ice cream with a phospholipase.
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US20090274798 |
Frozen aerated product
The present invention relates to a frozen aerated product comprising a soy product, which comprises soy protein and less than 25 weight-% (wt-%), based on the total weight of the soy product, of...
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US20090263556 |
METHOD FOR PRODUCING A SOLUBLE COCOA PRODUCT FROM COCOA POWDER
The present invention relates to a method for producing a soluble cocoa product from cocoa powder. The present invention further relates to cocoa products obtained by the present method and uses...
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US20090263555 |
HEALTHY AND NUTRITIOUS LOW CALORIE, LOW FAT FOODSTUFFS
A low calorie, low fat food product of a foodstuff and a stable foam. The foam has a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicle cage structure without...
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US20090246334 |
SOFT FROZEN LIQUID EGG PRODUCT
The present disclosure relates to a soft frozen liquid egg product including liquid egg, and at least one of incorporated air amount and at least one functional ingredient; wherein the soft frozen...
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US20090246346 |
Aerated Frozen Desserts Comprising More Than Eighty Percent Tofu Puree
The frozen desserts include aerated “ice-cream-like” frozen desserts, comprising more than 80.0 percent, preferably 80.5 to 87.1 percent, by weight of tofu puree, containing particles. Such...
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US20090238885 |
PROTEIN ENCAPSULATED PARTICLES
Particles that are encapsulated by protein are provided. Also a method for preparing protein encapsulated particles involving spraying and drying of an activated protein solution is provided. The...
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US20090208630 |
Spout pouch ice cream and frozen yogurt manufacturing method and device thereof
The present invention relates to a spout pouch ice cream and frozen yogurt manufacturing method and a device capable of injecting ice cream after an overrun process through a narrow drinking tube...
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US20090202674 |
DIET COMPOSITION AND METHOD OF PREPARING DIET-FOOD AND PET-FOOD THEREFROM
A diet food composition effective in prevention of lifestyle related diseases is disclosed. The composition comprises a soluble dietary fiber of 5 to 35 weight % mainly containing insulin and an...
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US20090202701 |
HIGH PRESSURE FREEZING OF FROZEN DESSERTS
A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the...
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US20090196973 |
Foam Compositions
Compositions are provided for generation of edible foams. The foams can be generated using simple pump devices or other mechanical aeration devices. The compositions comprise 1-10% protein...
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US20090186124 |
FERMENTED FROZEN DESSERT
The present invention relates to frozen desserts which can be free of additives. It also pertains to a process for the manufacture of such frozen dessert which process includes the step of...
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US20090169680 |
PROCESS FOR THE MANUFACTURE OF A FROZEN DESSERT AND FROZEN DESSERT THUS OBTAINED
A process for the manufacture of a frozen dessert, includes the successive steps of: (a) freezing a mixture containing a fruit puree and/or juice, yoghurt and optionally added sugars and/or other...
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US20090142466 |
PROCESSING DEVICE AND METHODS OF USE
A device is described for the production of an aerated and mixed product such as a frozen fruit treat. The device includes an auger that has two threaded sections and two separate shaped sections....
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US20090136643 |
PROTEIN-ENRICHED FROZEN DESSERT
The present invention relates to nutritionally balanced frozen desserts, in particular to pasteurized frozen desserts having a high protein content and to a method for manufacturing them. Whey...
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US20090123617 |
Syrup concentrate for a frozen carbonated beverage
A syrup for a frozen carbonated beverage has a freezing point suppressant, which can be a sugar or sugar substitute mixed with sucralose. The syrup contains a gelling agent, a foaming agent and an...
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US20090092724 |
Frozen Slush Drink
A new formulation for frozen slush, flavored drinks is presented. A formulation has been found that will allow the formulation of tea, herbs or other plant extract based frozen slush drinks. The...
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US20090022868 |
Non-hydrogenated fat composition and its use
The present invention relates to a non-hydrogenated vegetable fat composition suitable for use in confectionery fats. The non-hydrogenated vegetable fat composition consists of an interesterified...
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US20090011106 |
Method and device for manufacture, storage, marketing and promotion of ice-creams and popsicles
An hollow popsicle or ice-cream container or holding stick wherein the hollow is filled with coolants or edible liquids frozen with the popsicle or ice-cream. Option to drink the contents of the...
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US20090011107 |
Method For Obtaining a Vegetable Plant Protein Fraction, in Particular For Producing Vegetable Ice Cream
A method for obtaining a vegetable protein fraction, in particular for producing vegetable ice cream, is described wherein vegetable parts are added to water or to an aqueous solvent in order to...
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US20080305218 |
Ice cream kit
A product, method and kit for making ice cream treats which allows a user to pick their own flavor(s) of ice cream, add toppings to the inside or outside of the ice cream treat and choose different...
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US20080305235 |
Whey Product and Process
The invention provides a process for preparing a dried modified whey protein concentrate. A whey protein solution is used having less than 5% total solids and a combined calcium and magnesium...
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US20080286432 |
Frozen aerated confection and its manufacturing process
Process for manufacturing a frozen aerated confection and comprising the steps of
producing a premix comprising
milk/dairy or vegetable fat 1 to 15% (w/w), preferably 3 to 12% milk...
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US20080280005 |
AERATED FROZEN SUSPENSIONS WITH ADJUSTED CREAMINESS AND SCOOP ABILITY BASED ON STRESS-CONTROLLED GENERATION OF SUPERFINE MICROSTRUCTURES
Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice...
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US20080280004 |
Frozen Edible Product
Frozen edible product in individual packaging providing at least 15% of the vitamin C RDA. comprising 5 to 90% (w/w) fruits, 5 to 90% (w/w) of cereals and 5 to 90% (w/w) of a yoghurt based frozen...
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US20080241878 |
Method For Enzmatic Cross-Linking Of A Protein, Cross-Linked Protein Thus Obatained And Use Thereof
The present invention provides methods for enzymatic cross-linking of a protein comprising performing a reaction for enzymatic cross-linking of said protein in the presence of a phenolic...
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US20080241333 |
FOAMY COATING OR TOPPING COMPOSITIONS
The invention relates to a reduced fat foamy coating or topping composition for ice confections or hot or cold beverages. This composition includes a sweetener, a whipping agent, no more than about...
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US20080241334 |
Method of freezing ice cream
Presented is a method of freezing ice cream. The method includes mixing a plurality of ingredients to produce soft ice cream, cooling the soft ice cream to a preliminary temperature between...
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US20080226792 |
Aeratable and aerated products
The present invention relates to an aeratable as well as an aerated product that comprises water, liquid oils, salt and sugar esters, as well as to food and non-food products comprising such an...
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US20080220141 |
Frozen aerated confections and methods for production thereof
A frozen aerated confection is provided, comprising water; a fat component in an amount of 1 to 15% by weight of the frozen aerated confection wherein greater than 20% and less than 35% by weight...
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US20080213453 |
Aerated food products and methods for producing them
An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter...
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US20080206425 |
Frozen Aerated Confections
A frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides...
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US20080193622 |
Highly Aerated Confection
This invention concerns a fat continuous phase confectionery material which is highly aerated and the method for producing it. The material has a very low density below 0.2 g/cm 3 and at least...
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US20080175973 |
Process and apparatus for moulding a frozen aerated product
Process for moulding a frozen aerated product comprising the step of filling a mould cavity with a frozen aerated product through filling means
the mould cavity being a recess on a mould...
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US20080175972 |
Aerated compositions
An aerated composition having an overrun of at least 10% and comprising water and an emulsified fat phase wherein at least 50% of the fat is liquid at 5° C. is provided, characterized in that the...
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US20080171113 |
Frozen Confectionery Product
A frozen confectionery product is provided comprising a plurality of discrete frozen confections, each discrete frozen confection being able to contact directly other discrete frozen confections in...
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US20080138486 |
Particulate frozen food product
Particulate frozen food products exhibiting properties that allow the particles to remain free-flowing when stored in a typical retail grocery or home freezing environment are disclosed. Preferred...
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US20080131574 |
Frozen confections and methods for producing them
A process for making a frozen confection having a total solids content of less than 10% by weight of the frozen confection is provided, the process comprising:
a) preparing a mix of...
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US20080131575 |
Frozen confections and methods for producing them
A frozen confection having a total solids content of from 5 to 15% by weight of the frozen confection, an overrun of less than 20% and a Young's modulus of less than 150 MPa at −18° C. is...
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US20080089990 |
Method for Producing a Vegetable Protein Ingredient for Ice Cream and Ice Cream Containing Said Protein Ingredient
The invention relates to a method for producing a vegetable protein ingredient for ice cream. According to said method, in a protein extraction step, part of the lupin protein contained in crushed...
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US20080075826 |
Very low temperature stainless steel plate unit for preparing an on-site natural ice cream
A portable instrument for providing an on-site ice cream, comprise of all natural ingredients, in front of a customer is provided. The instrument according to the current application is comprised...
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US20080075827 |
FROZEN AERATED PRODUCTS
A frozen aerated product having an overrun of between about 10% and about 250% and a pH, when melted, in the range about 3.5 to about 5.2, comprises water, 0 to about 20 w/w % fat, about 0.25 to...
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US20080069940 |
Process for making frozen aerated confections
A process for making a frozen aerated confection is provided, the process comprising: preparing a mixture comprising water, sugar, protein, and at least 2 wt % milk fat; pasteurising and...
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US20080069924 |
Gasified Food Products and Methods of Preparation Thereof
The present invention provides a gasified food product comprising a solid-gas clathrate and methods for making the same. The solid-gas clathrates used in the present invention are selected from the...
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US20080038435 |
Precursor Formulation for Whippable Topping or Dessert Filling
A precursor formulation for a whippable dessert topping or filling comprising milk solids and vegetable fats has a water phase, which comprises bovine-derived water such as skim milk or buttermilk,...
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US20080032017 |
Ice confection
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