|
Match
|
Document |
Document Title |
|
|
7504122 |
Coated food products containing hydrogenated indigestible starch syrup as a binding agent
An object of the present invention is to provide a coated product with increased stiffness to reduce the chipping after manufacturing and several days of storage, and before wrapping. A coated...
|
|
|
7488503 |
Encapsulation compositions and processes for preparing the same
Matrix compositions which contain a mixture of two different food polymers are useful for encapsulating encapsulates, such as flavoring agents.
|
|
|
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...
|
|
|
7431955 |
Layered cereal bars and their methods of manufacture
A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment,...
|
|
|
7407683 |
Method of preparing a confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
The invention provides a method of making confectionery bar comprising a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The...
|
|
|
7378118 |
Methods for manufacturing coated confectionary products
Improved coatings and methods for manufacturing coated confectionary or chewing gum products are provided. Polyol coatings can be formed while polyols are in a molten state. Trehalose can also be...
|
|
|
7358278 |
Cellular phosphorylation potential enhancing compositions preparation and use thereof
A pharmaceutical composition comprising as an active phosphorylation potential enhancing substance a pharmaceutically-acceptable salt of an alpha-keto carboxylic acid thereof alone or in...
|
|
|
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...
|
|
|
7244457 |
Food products of reduced density and increased perceived sweetness and process of production
Food products and methods of production, specifically RTE cereals of reduced density and enhanced perceived sweetness and methods of production are provided. The present invention relates to RTE...
|
|
|
7122215 |
Composite particles imparting sequential changes in food products and methods of making same
Composite particles are provided that impart unique, entertaining optical and/or organoleptic effects in food products when exposed to an aqueous environment. In one embodiment, the composite...
|
|
|
7118774 |
Cereal bars and methods of their manufacture
A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first...
|
|
|
7097870 |
Layered cereal bars and their methods of manufacture
A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment,...
|
|
|
7094932 |
Production of glycolaldehyde by hydrous thermolysis of sugars
The present invention provides a method for the production of glycolaldehyde with high specificity. The hydrous thermolysis consists of the spraying of aqueous sugar solutions containing from 25 to...
|
|
|
7094434 |
Composite particles for beverage mixes imparting optical effect in beverages and methods of making same
Composite particle comprised of composite particles in which edible core particles are encapsulated with a coating comprising a material that forms a propellant gas when contacted with an edible...
|
|
|
7063858 |
Sweet with a rough texture intended for the treatment of halitosis
The invention relates to a sweet of boiled sugar type exhibiting a rough texture intended for the treatment of halitosis as well as process for making the same and a method for treating halitosis...
|
|
|
7056377 |
Use of an acetylated pre-gelled starch with a high content of amylose
A starch with a high content in amylose, obtained through a process comprising acetylation and pre-gellation, can provide useful coatings in food, drug, cosmetic and dietetic fields, both for...
|
|
|
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...
|
|
|
7037518 |
Method for enhancing milk production
The present invention concerns a method of enhancing milk production by a ruminant that includes providing a feed that contains sorbitol and at least one additional feed component, and orally...
|
|
|
7033629 |
Nutritional frozen dessert and methods of manufacture
The invention relates to methods for preparing nutritional frozen desserts having palatable characteristics. The invention also includes the nutritious frozen desserts.
|
|
|
7029714 |
Cold formed food bars containing fragile baked inclusions
Relatively large (for example: ¼ inch × ¼ inch), fragile particles of a baked cookie product are a significant ingredient in a cold formed food bar product. The food bar product, which in...
|
|
|
7026008 |
Stable sugar-based hard candy having high index of whiteness
A stable hard-boiled candy prepared with sucrose, hydrogenated starch hydrolysate (HSH) and optionally 42 DE corn syrup. It is a preferred embodiment of the invention that the candy be produced...
|
|
|
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...
|
|
|
6942886 |
Soft candies for ice cream and method of making
A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first...
|
|
|
6936109 |
Method of producing starch or starch-containing products from starch-containing plant raw materials, starch products, and methods of using starch products
A method produces starch or starch-containing products from starch-containing plant raw materials. The method is distinguished by the inclusion of an electric pulse method.
|
|
|
6932995 |
Method for producing bulk confectionery
The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa.
|
|
|
6902609 |
Pearlescent film coating systems and substrates coated therewith
The present invention is directed to film coating systems for use on oral dosage forms such as compressed tablets and orally-ingestible substrates which have improved pearlescent qualities. The...
|
|
|
6896915 |
Use of converted low-viscosity, high solids starch in foods
The present invention relates to a method for glazing a food comprising applying a solution of a glaze base containing a converted starch to the food and drying the food; a process for preparing...
|
|
|
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...
|
|
|
6824799 |
Food product with enhanced crispiness
A food product, such as a baked good, having either high molecular weight starch hydrolysate or a crystalline hydrate producing sugar as a sweetening agent. Preferably, the starch hydrolysate has a...
|
|
|
6805890 |
Laminated, extruded candy products
A laminated edible product having a plurality of thin extruded layers, which include at least one fluid first material interleaved between a second fluid material. The extruded layers are...
|
|
|
6805889 |
Candy having a syrup composition dispersed with chocolate
A confectionery product comprising chocolate or a fat-containing confectionery material together with a chewy sweet component having a base of a continuous syrup comprising a solution of sugars,...
|
|
|
6800312 |
Marshmallow system
A marshmallow system, including a marshmallow having a bore defined therein and a chocolate portion configured for being received within the bore, wherein the chocolate may be positioned within the...
|
|
|
6800310 |
Cereal agglomeration process and agglomerated cereal product
An improved, low-fat cereal product contains clusters of base cereal comprising crisp, friable cereal preferably principally or all crisp cereal comprised of crisp rice, flaked cereal and/or puffed...
|
|
|
6797294 |
Confectionery
A process for the manufacture of an item of confectionery includes the steps of: boiling a glucose and sugar mixture to produce a boiled sugar mass; admixing at least one nonpareil to the boiled...
|
|
|
6783783 |
Triple coated confectionery tablet product
A coated confectionary tablet product has a compressed tablet center; a first coating layer surrounding the tablet and comprising a fat; a second coating layer surrounding the first coating layer...
|
|
|
6783779 |
Food products coated with 1, 6-GPS and 1, 1-GPM
The invention concerns improved sugar-free products, their production and use, in particular, coated products, their production and use. The products are characterized by their content in enriched...
|
|
|
6780990 |
Hydrogenated starch hydrolysate
A hydrogenated starch hydrolysate having the following saccharide contents (based on the solids content of the hydrogenated starch hydrolysate): A.<8 wt.-% of hydrogenated monosaccharides...
|
|
|
6767567 |
Ingestible elements
The invention relates mainly to an element suitable for being ingested, the element including at least one air-passing channel making it possible to avoid choking in the event of being swallowed...
|
|
|
6743455 |
Multi-layer food products
Disclosed is a multi-layer gel-based food product, such as pudding, in which color migration from one layer to an adjacent layer is minimized. The multi-layer food product comprises a first...
|
|
|
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...
|
|
|
6703057 |
Granulated sugar product
A granulated sugar product comprising a core material substantially of a granulated first sugar material having a density in the range of 0.60-1.20 g/cm 3 , preferably 0.70-1.10 g/cm 3 , and a...
|
|
|
6669963 |
Stable particle in liquid formulations
A stable particle in liquid formulation comprising a discontinuous phase of microparticles is suspended in a continuous phase which is a non-aqueous liquid, preferably biocompatible in which the...
|
|
|
6652895 |
Encapsulation compositions
Carbohydrate-based glassy matrices which are stable in the glassy state at ambient temperatures may be prepared by the use of aqueous plasticizers with melt extrusion. Such glassy matrices are...
|
|
|
6630183 |
Method for preparing edible, crunchy material and product comprising such material
A method for preparing an edible, crunchy material comprising a batter containing a small amount of protein, 8-45% moisture, 35-60% sugar and 12-63% of a nut material and wherein the batter is...
|
|
|
6627236 |
Method for making dairy product capsules
The invention concerns dairy product capsules and the method for making them. The capsules contain a coating including a food polymer, reactive to multivalent ions, inside which is confined a dairy...
|
|
|
6623772 |
Composite comestible product
A composite comestible product, such as a product for freshening the breath, includes an assembly to be eaten as a whole. The assembly includes a first part with respective first taste-giving...
|
|
|
6620443 |
Edible color and flavor carrier and method for making an edible color and flavor carrier
The present invention comprises a method for making a flavor and color carrier that forms a smearable particle. The method comprises preparing a mixture of sugar and an edible particulate selected...
|
|
|
6616956 |
Preventing stickiness of high-boiled confections
A coated high-boiled confection and a method for making the coated high-boiled confection. The coated high-boiled confection includes a coating of a solid fat or fat derivative, having a melting...
|
|
|
6610337 |
Drops of honey
Drops of Honey is a capsule made of hydroxymethlcellulose that is filled with honey. Drops of Honey is a food product in which its capsule dissolves in boiling water. This allows for the honey to...
|
|
|
6607778 |
Solid delivery systems for aroma ingredients
The present invention relates to novel solid systems for the delivery of aroma chemicals and flavoring ingredients, including an extrusion formed matrix containing an effective amount of certain...
|