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US20150237885 ASSEMBLY OF AT LEAST ONE VEGETABLE PROTEIN AND AT LEAST ONE DAIRY PROTEIN  
A method for producing an assembly of at least one dairy protein and at least one vegetable protein, and the assembly obtained by the method. Also, the uses of the assembly, in particular in the...
US20150010688 CHEESE-LIKE FOOD ARTICLE  
The present invention aims at providing a cheese-like food product, which has mechanical processing adaptability such as shreddability, is easily melted by heat treatment, and maintains a soft...
US20130129801 AQUEOUS DISPERSION COMPRISING GALACTOLIPIDS AND METHOD FOR PRODUCTION THEREOF  
A method for preparing a dispersion of polar lipids in an ethanol-water mixture, the polar lipids including galactolipids. Anoil containing polar lipids including galactolipids is diluted using a...
US20150250132 Method for Forming Shapes Containing Multiple Natural Cheeses  
A method of providing cheese shapes including two or more natural cheeses is provided. The method includes mixing pieces of a first cured natural cheese and a second natural cheese. The method...
US20140186494 Pregastric Esterase and Derivatives Thereof  
The present invention relates to novel lipase polynucleotide sequences, their corresponding proteins as well as ways of manufacturing said sequences and said proteins and use of the proteins in...
US20110311679 PREGASTRIC ESTERASE AND DERIVATIVES THEREOF  
The present invention relates to novel lipase polynucleotide sequences, their corresponding proteins as well as ways of manufacturing said sequences and said proteins and use of the proteins in...
US20140186501 Method for Coating a Food Product with a Water Soluble Flavoring  
A method for coating a food product comprises placing a food product including fat and moisture in a vacuum mixer, applying low temperature heat to the food product to create a heated food...
US20110166224 DIACYLGLYCEROL RICH FATS, OILS AND FUNCTIONAL FOODS  
Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the...
US20120093995 Heat-Stable Filling With Cereal-Derived Ingredients  
A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a...
US20150140177 SHELF-STABLE, PRESERVATIVE-FREE LIQUID BEVERAGE ENHANCER PRODUCTS  
A liquid beverage enhancer product including a shelf-stable highly concentrated liquid flavor and color solution including at least 10% non-water solvents with humectant properties including...
US20130224338 LIGHT MILK  
In one embodiment, a mixture includes a dairy ingredient, a diluting ingredient having fewer calories per gram than the dairy ingredient, and one or more accentuating ingredients selected to...
US20130260002 METHOD TO REDUCE SODIUM CONTENT IN PROCESSED FOODS USING NATURALLY BREWED SOY SAUCE AND OTHER FLAVOR ENHANCERS AND RESULTING REDUCED-SODIUM FOOD PRODUCT  
Described is a method of making a reduced-sodium food product and the resulting food product itself. In the method, a corresponding full-sodium food product is designated as containing 100% sodium...
US20140193564 Food Products Prepared with Soluble Whole Grain Oat Flour  
Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole...
US20130266712 PET CHEW ARTICLES AND METHODS OF MANUFACTURE  
Pet chew products and methods of manufacturing such products are disclosed. Some pet chew products may comprise puffed pieces of dry animal tissue, such as bully stick, or puffed pieces of...
US20130266696 PET CHEW ARTICLES AND METHODS OF MANUFACTURE  
Pet chew products and methods of manufacturing such products are disclosed. Some pet chew products may comprise puffed pieces of dry animal tissue, such as bully stick, or puffed pieces of...
US20110256207 WHOLE GRAIN FLOUR AND PRODUCTS INCLUDING SAME  
The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain...
US20130084364 Dairy-Based Foods Having High Levels Of Lactose  
A dairy-based food component is provided that includes high levels of lactose in moisture, but still retains a smooth and creamy consistency. The compositions and methods provide for higher levels...
US20140087025 THICKENED DAIRY OR DAIRY-LIKE PRODUCTS AND METHODS FOR PRODUCING SAME  
The present disclosure provides shelf stable dairy-based compositions having a thick texture while also satisfying nutritional requirements for babies and young children and methods for producing...
US20110027421 GLUTEN-FREE FOOD COMPOSITIONS COMPRISING CHEESE, STARCH, AND GLUTEN-FREE FLOUR AND METHODS FOR MAKING THE SAME  
Disclosed herein is a composition for making a gluten-free food product, wherein the composition can include, as its main ingredients, one or more types of cheese, one or more types of starch, and...
US20120263853 HIGH DIGLYCERIDE STRUCTURING COMPOSITION AND PRODUCTS AND METHODS USING THE SAME  
Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of β′ crystals and small...
US20150044350 FAT SUBSTITUTE COMPOSITIONS  
The invention relates to fat replacer compositions with improved mouth feel and smooth texture, a method of making said fat replacer compositions and a method of improving the mouth feel and...
US20120128850 FORTIFYING NON-FAT FOOD PRODUCTS WITH POLYUNSATURATED FATTY ACIDS  
According to one embodiment, a food product comprises a non-fat base, one or more polyunsaturated fatty acids, and one or more stabilizing ingredients. The stabilizing ingredients are selected to...
US20110117241 Method of Making Fresh Cheese with Enhanced Microbiological Safety  
Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food...
US20130052300 FAT REPLACERS AND FILLING MATERIALS  
The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are...
US20120164275 LACTIC BACTERIUM WITH MODIFIED GALACTOKINASE EXPRESSION FOR TEXTURIZING FOOD PRODUCTS BY OVEREXPRESSION OF EXOPOLYSACCHARIDE  
The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.
US20110008502 PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN  
The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of...
US20130078193 Sweetener Compositions, Methods of Making Same and Consumables Containing Same  
In one embodiment, the invention is to a sweetener composition comprising at least one sweetener and a pregelatinized starch, in particular to novel sweetener compositions that have a prolonged...
US20140170285 ROOM-TEMPERATURE STORABLE CHEESECAKE FILLING  
A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.
US20120276248 Methods for fortifying dairy products with a premix emulsion  
Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.
US20130236597 Food And Beverage Products Containing 1,3-Propanediol And Methods Of Suppressing Bitterness And Enhancing Sweetness In Food And Beverage Products Using 1,3-Propanediol  
Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to...
US20130156894 NUTRITIONAL SUPPLEMENTS FROM GREEN LEAFY VEGETABLES  
This invention discloses packaged nutritional supplements that have nutritional ingredients derived from green leafy vegetation that shall collectively or singly be useful to fulfill the daily...
US20140322423 Restructured Natural Protein Matrices  
Methods as can be used in the preparation of one or more dairy, dairy analog and cheese products from a range of proteinacous starting materials, such methods comprising protein modification and...
US20130004632 Reticulate Dairy Based Product  
The present invention pertains to a method for producing a reticulate dairy based product, comprising subjecting a dairy based product to an extrusion to obtain multiple individual threads of the...
US20120183665 CHEESE-CONTAINING FOOD AND METHOD FOR PRODUCING SAME  
A method for producing a cheese-containing food, the method including a step (1) of heating a soft cheese-containing mixture that contains 70 to 100% by mass of a soft cheese using a Joule heater,...
US20140037819 FOOD PRODUCTS INCLUDING ARTIFICIAL EYES AND SYSTEMS AND METHODS OF MAKING FOOD PRODUCTS INCLUDING ARTIFICIAL EYES  
Food products including artificial eyes or eye voids interspersed throughout the product are provided by forming a visco-elastic mass of the food product and combining pieces of solidified carbon...
US20060008571 Method of producing an uncooked pressed cheese paste and paste thus obtained  
The invention relates to a method of producing an uncooked pressed cheese paste, comprising the following steps: a curd is obtained from the coagulation of raw milk and/or milk which has been...
US20110045157 FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT  
The invention provides a method for the production of a food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous...
US20110151054 Reduced Sodium Natural Cheese And Method Of Manufacturing  
A reduced sodium natural cheese product and a method of manufacturing a reduced sodium natural cheese product having a mixture of raw milk, fermentation cultures, and a quantity of curdling agent....
US20140041075 SOYBEAN TRANSGENIC EVENT MON 87708 AND METHODS OF USE THEREOF  
The invention provides a transgenic soybean event MON 87708 plant and plants, plant cells, seeds, plant parts, and commodity products derived from event MON 87708. The invention also provides...
US20130266690 METHOD FOR PRODUCING A BLUE CHEESE  
A blue cheese and a process for producing blue cheese from a liquid pre-cheese obtained by complete ultrafiltration of milk, and of which the blue mold develops only in the needling holes.
US20140044827 DIETARY SUPPLEMENT CONTAINING LYOPHILIZED DAIRY AND LINOLENIC ACID  
Described is a dietary supplement and a corresponding method to maintain the nutritional health of mammals, including humans. The composition includes a dried dairy product, typically cream, whole...
US20140065259 NUTRITIONAL COMPOSITIONS HAVING REDUCED SODIUM CONTENT AND METHODS FOR MAKING SAME  
Nutritional compositions with targeted sodium levels for young children (e.g., ages 1-4 years) are provided. In a general embodiment, the present disclosure provides nutritional compositions...
US20060083843 Doughless pizza and method of making same  
A doughless pizza and method of making same wherein the doughless pizza utilizers a container (1), rather than a crust, to keep traditional pizza ingredients intact. To make the present invention,...
US20140272040 Cheese Shred Product And Method Of Making  
A method of forming cheese shreds having a wide or modified crescent shape is provided. By one approach, the method includes preparing a block of cheese by chilling the cheese to a predetermined...
US20110305796 Method and Equipment for Preparing Cheese or a Cheese Product  
The present invention relates to a method and to equipment for preparing cheese or a cheese product containing at least one heat-sensitive compound having a positive nutritional effect such as a...
US20120301575 BACTERIUM  
The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.
US20140377412 Dairy Products With Added Dairy Minerals And Methods Of Producing Dairy Products With Added Dairy Minerals  
Disclosed are dairy products with added dairy minerals and methods of making the dairy products. The dairy products with added dairy minerals exhibit enhanced fresh dairy flavor notes. In one...
US20110300259 BLUE CHEESE PRODUCT AND PROCESS FOR PREPARING SAME  
The present invention is directed to a cheese product having a blue cheese flavor and appearance a method of making the same. The method includes generating a coagulum comprising whey and curd...
US20130164429 Puffed Cheese Product and Process for Making Same  
Partially dehydrated cheese products that may be consumed as a puffed cheese snack, and that may be stored for extended periods of time prior to consumption or reconstitution are provided, as are...
US20120100252 PRODUCTION OF COTTAGE CHEESE BY USING STREPTOCOCCUS THERMOPHILUS  
A method for producing cottage cheese by using Streptococcus thermophilus bacteria.

Matches 1 - 50 out of 331 1 2 3 4 5 6 7 >