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7618666 Edible candy confection with improved shelf-life and method of making thereof  
An edible candy confection and a method of making the confection is disclosed. The method includes the steps of freezing fresh fruit, coating the frozen fruit with sugar solids sufficient to reach...
7449205 Banana coating for enhanced quality on storage and shipping  
Coatings for fruit, particularly respiring fruit, such as bananas or melons, are disclosed. The coatings comprise food grade materials selected from polysaccharides, proteins, lipids, waxes, and...
7276260 Inhibition of Tyrophagus putrescentiae in pet food products  
A method of inhibiting the growth of Tyrophagus putrescentiae in a pet food product includes the step of adding at least 0.3% by weight conjugated linoleic acid (CLA) to the pet food product....
7264835 Food product and method of preparation  
Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded...
7247336 Nutrition bar with amino acid supplement  
A fruit-based nutrition bar includes free form amino acids added to the bar as supplements. The nutrition bar may include any number of added ingredients and selected amino acids are incorporated...
RE39631 Process for making free-flowing, coated, frozen food  
A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to...
7198811 Compositions for the preservation of fruits and vegetables  
The invention discloses compositions for the preservation of fruits, vegetables, partially processed products, other produce and followers. The compositions comprise at least one phospholipase D...
7108878 Process for making microwavable French fries  
A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40–50% by weight,...
7097869 Nutraceutical chips and production method thereof  
In this application are disclosed a method for producing nutraceutical chips, comprising the steps of: preparing a viscous liquid by use of at least one selected from the group consisting of...
7045161 Method of producing processed food  
The object of the present invention is to provide a process for producing processed foods, which effectively exert the inherent flavor and taste of food materials, provide superior preservative...
7008665 Non-brittle dried fruits and vegetables  
This invention relates to non-brittle dried fruits and vegetables, especially non-brittle freeze-dried fruits and vegetables, and methods for preparing such fruits and vegetables. More...
6977090 Method for preserving the natural appearance of fresh and minimally processed fruits and vegetables  
A method of preserving the natural color and appearance of fresh and minimally processed fruits and vegetables, especially for inhibiting desiccation and/or discoloration of freshly processed...
6969534 Process of preparing frozen french fried potato product  
A frozen French fried potato product possessing unique taste characteristics is manufactured by producing potato pieces having a desired shape, frying the potato pieces, freezing the potato pieces,...
6899906 Reticulation-free water-dispersible coating composition for food substrates  
A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the...
6866880 Cereal grit food product having enhanced shelflife and high protein content  
The present invention provides a cereal based protein rich product having good texture and taste and having an enhanced shelf life; the present invention also provides a process for the production...
6855355 Colored and/or flavored frozen french fried potato product and method of making  
A potato product includes potato pieces possessing unique color characteristics through the addition of a food grade color selected from, individually or in combination; xanthine, monoazo,...
6800311 Process for preparing starch coated potato products  
The present invention provides a process for preparing a potato product with a film-like coating on the outer surface according to the steps of: cutting the potatoes; blanching the potatoes; and...
6723364 Fog treatment method using a liquid composition for treating fruits and vegetables and implementing device  
The invention concerns a fog treatment method using a liquid composition for treating fruits and vegetables, characterised in that it consists in producing a fog treatment mist consisting of...
6713100 Confectionery product comprising vegetables solids  
A novel, nutritious confectionery product with a taste, texture and color that is particularly appealing to children is disclosed. The food product includes non-cereal vegetable solids and solid...
6709686 Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same  
Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same. In one aspect, potato-based food products are formed by methods that include the...
6692782 Filled potato product  
Potato products that retain shred integrity and that are sufficiently thin to fit into a standard toaster have been produced. In some embodiments, the potato products contain a filling. The potato...
6562384 Unified food serving products having persistent crispy crunchy texture  
Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for...
6537600 Multiple-stage energy-efficient produce processing system  
Mobile systems for cleaning and drying produce in order to extend shelf life, are described. Produce cleaning systems ( 20 ) are provided that employ plural forms of energy in an ionic liquid-based...
6482455 Natural source composition for the control of post-harvest pathologies and methods of application  
The composition contains a fundamental active ingredient consisting of the association of thymol, eugenol and cinnamaldehyde, a secondary active ingredient consisting of the association of...
6479092 Method and apparatus for infusing fruit with sugar and for obtaining a substantial juice byproduct  
Method and apparatus for infusing fruits (which may include vegetables) with sugar. The apparatus includes a series of interconnected tanks ( 10, 12, 14, and 16 ). A stratified column of infusing...
6451362 Phytoglycogen coated food and process of preparing  
Phytoglycogen coatings on Ready-to-Eat cereals provide extended bowl life. When added to food surfaces prior to frying, phytoglycogen decreases loss of crispness during post-frying storage, and...
6444246 Cake-resistant, hygroscopically sensitive materials and process for producing the same  
The resistance to caking of normally hygroscopic materials, such as spray-dried hydrolyzed vegetable protein, upon exposure to high humidity conditions may be improved by increasing the average...
6383535 Extruded potato casing and method of making  
A casing dough and food composition and hand held convenience food product comprising potato shreds, cellulose gum and starch, and methods for making same. The casing material may be hollow and...
6299915 Protective coating for food, method for producing same and products coated by same  
The invention relates to a hydrocolloid protective coating for food and/or agricultural products comprising: 5-95% dried hydrocolloid gel; 0.2-50% of one or more natural compounds isolated...
6294208 ***WITHDRAWN PATENT AS PER THE LATEST USPTO WITHDRAWN LIST***
Dual-stage, highly seasoned snack chip products and method of making  
Dual-stage seasoned snack chips are prepared by providing a base snack chip, applying an oleaginous coating to the base chip and then adhering a dry seasoning material to the oleaginous coating....
6290999 Low oil food composition and method  
A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the...
6261618 Method of making battered and breaded food compositions using calcium pectins  
A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading...
6261612 Microwave brownable potato toppings  
The present invention relates to mashed potato products that are provided, in at least a top portion, with a browning agent that causes the product to achieve a pleasing golden brown color upon...
RE37275 Food slices and method for making same  
Nut butter and jelly food slices are provided. They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The...
6224921 Rice flour based low oil uptake frying batters  
Low oil uptake frying batters substantially based on rice flour have been developed that maintain desirable organoleptic properties while significantly reducing fat absorption during the frying...
6221414 Process for treating fruits and vegetables after harvesting, with purification of plant-protection products contaminated with aromatic primary amines  
The invention relates to a process for treating fruit and vegetables after harvesting, using, as plant-protection treatment composition, the mixture with water of the reaction medium resulting from...
6210729 Green color of processed vegetables containing a water-insoluble zinc salt of a fatty acid and methods therefor  
Disclosed are vegetable compositions having an improved green color comprising a processed green vegetable and at least one zinc salt of a fatty acid, wherein the salt has a low water solubility....
6200612 Candy-coated raisins and method for producing same  
A technique for applying to raisins a fat-free coating which not only enhances their nutritional value but also renders the raisins more palatable. In this technique raisins to be coated are...
6197353 Gluten-derived colloidal dispersions, edible coatings therefrom and method of making  
Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of...
6194010 Compositions useful in preparing unified food serving products  
Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for...
6162475 Edible food coatings containing polyvinyl acetate  
Compositions for preparing edible coatings for fruits, vegetables, and prepared foods, which include polyvinyl acetate, provide a coating with a high gloss.
6159512 Preservation of exposed cut fresh fruit  
A package of exposed fresh fruit including cut pieces of fruit, a packaging material and an edible gel. The packaging material encloses the fruit and allows transmission of oxygen and carbon...
6132785 Process for preparing batter coated french fried potato strips  
Improved batter coated French fried potato strips and a related preparation process are provided, wherein the potato strips are suitable for fast finish preparation in an oven and exhibit overall...
6128831 Process for drying medicinal plants  
Medicinal plants are dried by applying microwave power to plant materials in a chamber under reduced pressure to reduce the moisture content of the plant materials without significantly reducing...
6103285 Method for improving the softness of raisins  
A method for improving the softness of raisins in which the raisins are placed inside of a sealed, heated vessel with an excess of glycerin and allowed to stand for approximately sixteen hours. The...
6099892 Protective coating for decorative vegetable material  
The present invention is directed to a composition adapted to be applied to coat a surface area of a vegetable in order to retard environmental degradation thereof. The composition comprises a...
6086928 Whitened food products and process for producing the same  
A food product includes an edible base and an outer coating that contains a whitener such that the resulting food product has a white light color. The whitener includes titanium dioxide, white dye,...
6080434 French fry potato products with improved functionality and process for preparing  
An aqueous starch enrobing slurry, for coating the outer surface of a potato product, having an as is solids content is provided which has at least 30% by weight of a first crosslinked starch, at...
6068867 Protective coatings for food and agricultural products  
A protective coating for food or agricultural products made of 5-85% dried ydrocolloid gel, together with 0.2-50% of at least one natural compound isolated from the surface of the product, or at...
6033697 Coated frozen par-fried potato strips  
Potato strips, which are cut from raw potatoes and blanched, are contacted with an aqueous solution containing one or more hydrocolloids to deposit a hydrocolloid layer on the surface of the...
Matches 1 - 50 out of 262 1 2 3 4 5 6 >