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4853235 |
Color-changing cereals and confections
A cereal or confection capable of changing color instantly upon the immersion in an aqueous medium such as milk comprising a colored ceral or confection base, and an edible opaque powder adhereing...
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4851247 |
Reconstituted banana confection product and method of making the same
A reconstituted banana product, which is formed primarily of banana puree with the addition of ice cream ingredients, is extruded by a horizontal extruder. As the extrudate stream is deposited on a...
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4844917 |
Cake frosting assembly
A cake frosting technique and assembly including a disposable frosting bag for home or commercial use to render the frosting or decorating of cakes or other pastries more convenient and expeditious...
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4798162 |
Easter egg decorating device
An Easter egg decorating device is provided which securely holds an egg so that the entire surface thereof may be colored in a coloring bath and which is used in conjunction with a pattern which...
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4784865 |
Low fat coffee whitener and method for making low fat coffee whitener
A substantially fat and cholesterol free, low calorie, fluid, dairy coffee whitener comprising, as major ingredients, low fat milk having a butterfat content not exceeding 1.0% by weight,...
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4784696 |
Process for production of concentrated salt stable and beer stable ammonia caramel color under superatmospheric pressure conditions
Ammonia caramel color is formed in a fast cook method under elevated pressure and temperature by reacting ammonia catalyst with a carbohydrate syrup wherein the amount of water in the ammonia...
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4780326 |
Composition for making pigmented protective coatings on meat products
The present invention comprises a pigmented protective coatings based on acetylated monoglycerides and cellulose esters, characterized in that it contains (a) distilled, acetylated...
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4769247 |
Method for adhering spices on the surface of pasta
The present invention is concerned with a continuous process for preparing a non-segregating, free-flowing dried instant pasta and sauce dish comprising preheating pasta followed by conveying the...
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4759936 |
Colored food composition, in particular for decorative use
An edible gelled emulsion of a combination of oil, a hydrophobic pigment and/or 5 coloring, an emulsifier, a gelling agent and water. The gelling agent constitutes carrageen, optionally agar-agar;...
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4753811 |
Method for coloring food products
A method for coloring minced fish meat products wherein a paste-like dye is applied to the edge of an injection opening of a split mold, the mold having a cavity in the form of a cooked-and-peeled...
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4744991 |
Speckled sugarless chewing-gum and process for its manufacture
Sugarless speckled chewing-gum having, distributed in the mass, a plurality of colored sweetening particles, possibly flavored and possibly sweetened with artificial sweeteners, the coloring agent...
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4728523 |
Process for preparing dyed collagen sausage casing
A brown dyed collagen casing containing chocolate as the dye. The chocolate can be incorporated into the casing by adding the chocolate to the collagen as the extrudable collagen gel is...
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4728514 |
Method for coloring live bait
A method of coloring live bait by immersing the live bait in a dye medium for 2-10 min. The dye medium contains water, salt equal to or less than that required for a saturated salt sol and an...
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4721623 |
Method of imparting an oven roasted color to a meat product
An oven-roasted color is imparted to a meat product which is cooked at a temperature below that at which natural browning occurs. This is accomplished by atomizing an aqueous solution of caramel...
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4720391 |
Crustacean forming process
A fish product is produced by heating, in a mold cavity, a mixture of fish paste and pieces of gelled fish paste, the cavity being vented to the exterior allows the mix to expand via the vent...
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4707373 |
Edible compositions colored with (2-alkoxy-4-sulfonyl-5-alkyphenyl)azo-1-hydroxynaphthalene sulfonic acids
Salts of phenylazonaphthyl sulfonic acids useful as blue-red colorants for textile fabrics, cellulosic fibers and edible compositions are prepared by diazotizing aniline sulfonic acid and coupling...
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4693205 |
Egg decorating kit
The structure for decorating eggs which includes a master package and material for the decorating process. Decorating material is provided in a fluid form and is dripped onto the egg while the egg...
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4692341 |
Method for producing a food product simulating shellfish
This disclosure relates to apparatus and method for the production of fish-paste food products having the appearance of shelled shrimp, crab claws, lobster, abalone, etc. The apparatus comprises a...
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4675389 |
(2-alkoxy-4-sulfonyl-5-alkylphenyl)azo-1-hydroxynaphthalene sulfonic acids
Physiologically acceptable cation salts of (2-alkoxy-4-sulfonyl-5-alkylphenyl)azo-1-hydroxynaphthalene sulfonic acids useful as blue-red colorants for textile fabrics, cellulosic fibers and edible...
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4670271 |
Food imprinting cassette means
A food imprinting cassette means comprising a flexible image imprintable foodstuff sheet attached to a support means for said sheet of foodstuff, a transfer sheet having an edible coloring material...
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4664920 |
Method for fixing food ingredients on a magnesium salt substrate
A method for fixing a water-soluble water-dispersible or water-emulsifiable food ingredient is disclosed. The food ingredient is dried from an aqueous solution of a monobasic, dibasic and/or...
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4664925 |
Dyed eggs
A means and compositions for pretreating whole intact eggs in a boiling solution at about pH 3.2-3.6 with a buffer, preferably cream of tarter, prior to dyeing and coating with a flavor fragrance....
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4663171 |
Foodstuff composition intended for preparation or decoration of meats and similar products
A foodstuff composition is discribed which is stable to cooking, free of artificial colorings and appropriate for use, in particular, for the preparation or decoration of meats in moulded, poured...
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4657765 |
Method for imparting smoke color and flavor to food
A tar-depleted, concentrated liquid smoke is made that has superior flavoring and coloring abilities, low phenolic content, and a low acid content. It may also be partially neutralized to form a...
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4652455 |
Simulated lobster meat and process for preparing same
A product of fish meat paste simulating the meat of the lobster containing a heat-coagulated mixture of one part by weight of fish meat paste and 0.2 to 2 parts by weight of mannan gel modified by...
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4632832 |
Instant creaming powder
This invention relates to instant creaming powder enriched with flavor and/or color which contains at least 0.2% by weight of fine particles prepared by locking a small amount of flavor in a...
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4622228 |
Process and apparatus for producing food product
A process and apparatus are disclosed for making an elongated food product. An elongated length of solidified food product is placed on and conveyed by an endless flat belt and fed into a tube...
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4615892 |
Dried emulsion concentrates hydratable to edible spreads
There is disclosed dried emulsion concentrates obtained by dehydrating oil-in-water emulsions containing a non-gelling starch hydrolyzate having a D.E. value of about 4 and not more than 25. The...
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4604309 |
Food casing which will transfer a smoke color to food encased therein and extracted natural liquid smoke colorant for use therewith
The invention relates to the solvent extraction of smoke colorant from natural liquid smoke. In accordance with the invention, the known acidic liquid smokes which are formed by contacting burning...
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4599235 |
Manufacture of decorated ovoid figurines
A method for producing a decorated ovoid figurine consists of the steps of bonding the small end of a truncated cone made of decorative sheet material to the surface of an ovoid shape, such as an...
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4592913 |
Method of producing an artificial truffle
This disclosure relates to a method of producing an artificial truffle and to a composition forming an artificial truffle. The method includes the steps of mixing quantities of alginic acid,...
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4585655 |
Method for coloring natural casings and product thereof
A composition, which when mixed with water, is capable of providing a colorant solution for coloring natural casings, comprising an effective amount of at least one antioxidant, an effective amount...
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4578273 |
Printing of foods
A method of forming a printed food or baked product, and the product itself comprises forming a hard, non-porous icing surface by drying an icing mixture and printing one or more edible inks on the...
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4567048 |
Indigoid dyes
A series of novel water-soluble sulfonated indoxyl derivatives have been prepared, including their base salts with pharmacologically acceptable cations. These particular compounds are useful as...
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4564523 |
Functional protein products
A comestible whipped protein product produced by treating yeast cells for nucleic acid reduction followed by treating the nucleic acid-reduced cells with a relatively high temperature short-time...
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4560564 |
Textured protein tomato sauce products
An edible shelf-stable tomato sauce product of optimal color containing textured protein or a mixture of textured protein and meat has been developed. Upon separation of the textured protein, the...
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4559234 |
Meat curing compositions and method of use
Compositions for curing meats comprising dinitrosyl ferrohemochrome and at least one antioxidant, at least one sequestering agent and at least one antimicrobial agent. Such compositions bestow...
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4548822 |
Acid soluble annatto colorant in a powdered form
Disclosed is a method for the preparation of an acid soluble annatto colorant in a powdered form and the annatto colorant prepared by this process. The method involves mixing an alkaline soluble...
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4540589 |
Process for producing fibrous simulated sea foods packaged in hermetically sealed containers
Fibrous simulated sea foods packaged in hermetically sealed containers are produced by kneading a minced fish meat to which sodium chloride has been added, molding the kneaded meat into the form of...
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4536408 |
Low fat spread
Margarine or butter-like spreads of reduced caloric values which involve an edible fat at levels of from about 15 to 35% by weight of the spread and a low D.E. non-gelling starch hydrolyzate having...
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4536406 |
Red colored meat analog
Soy isolate based red meat analog products are colored red with laccaic acid and paprika.
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4531475 |
Article decorating device
An article decorating device, particularly for the decorating of eggs, having a formed, article receiving and cushioning surface, a slotted and formed or formable template receivable over the...
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4532141 |
Method for preparing a smoke colored food product
A tar-depleted aqueous liquid smoke composition with smoke coloring and smoke flavoring capability and a tubular food casing with the composition applied on a surface thereof. The food casing is...
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4528200 |
Mineralized brewed beverages
A composition and method for mineralizing and enhancing the flavor of brewed beverages such as coffee and tea is disclosed wherein a finely divided mineral, a coloring agent such as powdered...
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4524081 |
Method for making a marbled pet food
A method and apparatus continuously making a marbled semi-moist or dry pet food, said method comprising the steps of: (a) merging a red pet food stream with a white pet food stream by advancing...
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4508740 |
Tabletted beverage composition containing dipeptide sweetener and process therefore
The present invention provides improved beverage mix tablets and an improved process for preparing them. According to the improved process, a dipeptide sweetener, acidulent, colorant and...
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4507327 |
Process for preparing edible products in the form of capsules
A process for preparing encapsulated foods and drinks filled with a desired edible liquid is described below by conducting the following steps in order: (a) The step of preparing a core liquid...
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4504507 |
Method for preparing a tar-depleted liquid smoke composition
A tar-containing aqueous liquid wood smoke is at least partially neutralized under controlled temperature to form a tar-enriched fraction and a tar-depleted liquid smoke fraction, and the latter is...
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4504499 |
Heat-stabilized, carotenoid-colored edible oils
Stabilization of carotenoid-containing edible oils at elevated temperatures is accomplished by the use of stabilizing amounts of lauryl thiodipropionate, dilauryl thiodipropionate, a tocopherol and...
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4501760 |
Production of fat-containing protein fibers
Protein fibres are formed by extruding an emulsion of protein micellar mass (PMM) and vegetable oil through openings into hot water. The formation of the emulsion containing a vegetable oil permits...
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