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4500550 |
Cheese with micro-organism--caused decoration on its rind and process for producing same
To obtain a permanently and indeliby decorated cheese whose decoration forms an integral part of the rind and is inseparable therefrom, a sunken graphic pattern (means of identification and/or for...
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4500556 |
Anthocyanin colorant from grape pomace
Grape pomace is contacted with an aqueous extraction solvent containing HSO 3 - ions to form anthocyanin-(HSO 3 ) complex. The complex is recovered by treating the liquid extract phase with a...
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4497835 |
Artificially sweetened beverage mixes and process therefor
A novel formulation and method of processing for artificially sweetened, sugar free, powdered beverage mixes containing Aspartame (an artificial sweetener) is obtained by premixing the ingredients...
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4495206 |
High protein, solid dietary food product
A solid, high protein dietary food product containing high molecular weight polypeptides, and its method of preparation are disclosed. The food product has as its primary ingredient a gelatin...
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4481226 |
Stabilized anthocyanin food colorant
The storage and light stability of an anthocyanin food colorant obtained by extraction from grape pomace is enhanced by combination with tannic acid.
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4477474 |
Process for solubilizing FD and C Red #3 under acidic conditions and composition
FD&C Red #3 is solubilized under acidic conditions to provide a substantially cloud-free and precipitate-free product by dispersing the Red #3 in a solvent having a pH above about 4.5, fixing the...
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4477475 |
Method for coloring fish flesh
A method for coloring fish flesh. An aqueous solution of a food dye is introduced into the flesh by injection via an array of a plurality of hypodermic needles. The flesh containing the injected...
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4475919 |
Colored medicinal tablet, natural color pigment and method for using the pigment in coloring food, drug and cosmetic products
A pharmaceutical tablet consists of a substrate containing a medicament and may be covered with a coating, said coating including a pigment comprising a natural water insoluble edible powder dyed...
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4452822 |
Extraction and intensification of anthocyanins from grape pomace and other material
Extracting anthocyanin-containing pulp from a vegetable source with sulfur dioxide to form an extract, treating the extract with enzymes to reduce suspended solids, reducing the sulfur dioxide...
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4442105 |
Fruit coloring process
A process for artificially coloring fruit wherein an aqueous medium containing the fruit is treated with a dye and an edible calcium salt at an elevated temperature until the desired quantity of...
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4442104 |
Coloring of fruit
A process for artificially coloring fruit wherein an aqueous medium containing the fruit is treated with a colorant and a hydrolyzable tannin at an adequate temperature until the desired quantities...
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4419103 |
Method and apparatus for coloring Easter eggs
Apparatus and method for coloring or patterning Easter eggs in which a dish-shaped container having an inner surface that is non-absorbent of liquid dye is provided with inwardly-extending...
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4418081 |
Natural red coloring prepared from an oat substrate
A food product is prepared having a red-meaty color imparted thereto by the incorporation of an effective amount of pigments produced by the growth of the mold of the genus Monascus on an oat...
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4418084 |
Neutral protein beverage
A substantially neutral aqueous protein dispersion is provided having many of the characteristics of cow's milk, such as, stability, good taste and low viscosity, and also possessing superior...
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4418080 |
Natural red coloring prepared from wheat and barley substrates
A food product is prepared having a red-meaty color imparted thereto by the incorporation of an effective amount of pigments produced by the growth of the mold of the genus Monascus on both wheat...
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4414234 |
Naturally colored oleomargarine
A natural food colorant composition is disclosed which is particularly useful for natural oleomargarine in that it imparts a pleasant yellow color to the margarine with essentially no migration of...
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4409254 |
Process for concentrating and isolating a beet colorant
A process is disclosed for isolating and concentrating a natural colorant of bland taste found in plants containing betanin. The process involves adjusting the pH of an aqueous extract of the...
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4400400 |
Acid soluble blue colorant for food products
Spirulina blue, which is not soluble at low pH, is subjected to enzymatic hydrolysis in an aqueous alkaline medium. The pH of the aqueous system is lowered and the liquid phase is dried to produce...
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4384005 |
Non-friable, readily-soluble, compressed tablets and process for preparing same
This invention relates to the problem of water-soluble tablets, wherein dry, edible ingredients having a substantially granular or crystalline structure are blended to form a dry mix which is...
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4380553 |
Method of imparting a reddish color to seasoning salts
The present invention is a method of imparting a reddish color to granulated seasoning salts. The method involves forming a slurry of annatto, by acid precipitation from an alkaline solution, and...
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4377187 |
Liquid smoke impregnated fibrous food casing
Fibrous reinforced cellulosic food casing with wood-derived liquid smoke having smoke color, odor and flavor constituents, impregnated in the casing wall to provide an absorptive index of at least...
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4371555 |
Method for dyeing eggs
There is disclosed a method for dyeing avian eggs whereby a pleasing decorative mottled appearance results. The method involves the temporary application of a hydrophobic granular water-insoluble...
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4371549 |
Stable liquid red beet color and chewing gum containing same
A stable liquid red beet color is provided which may be stored at room temperature and which is formed of spray-dried liquid red beet color carried on a solid medium, such as gum arabic or...
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4368208 |
Water-soluble curcumin complex
A water-soluble curcumin complex suitable for use as a coloring agent in foods is prepared by dissolving and mixing a source of curcumin and gelatin in an aqueous acetic acid solution. The complex...
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4366173 |
Edible colorant
A food grade colorant which is substantially free of 4 methyl imidazole 4 MeI is obtained by digesting a roasted malted cereal in water by use of at least one protease and at least one carbohydrase...
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4363810 |
Flavor stabilized beet composition
A red colorant obtained from beets is stabilized against off flavor by incorporating therein a alkali metal salt, such as sodium chloride.
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4362752 |
Simulated shrimp meat and process for preparing same
A product of fish meat paste simulating shrimp, prawn or lobster, prepared by mixing 1 part by weight of fish meat paste and 0.2 to 2.5 parts by weight of edible fibrous material having a...
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4358469 |
Process of manufacture of sugar caramel in powdered form
A powdered sugar caramel composition is prepared by heating the sugar to 140°-200° C., cooling the viscous mass to about 120° C., adding an ammonium salt which is volatile at this temperature,...
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4358468 |
Process for preparing a marbled meat pet food
A room temperature storage stable meat-containing solid pet food having a moisture content within the intermediate moisture range and simulating in appearance and texture marbleized lean red meat...
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4356218 |
Liquid coating method and apparatus
The exterior wall of an inflated flexible tubing is moved through an inner opening of a first flexible and resilient means and displaces the opening edge while liquid is applied by rubbing contact....
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4343823 |
Liquid seasoning compositions IV
A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages and which is dispersible in both oil and water, consisting essentially of (1) monoglyceride of...
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4339451 |
Flavor stabilized beet colorant composition
A red color extract from beets is stabilized against off flavor by co-drying with a polyvalent metal salt, such as calcium chloride.
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4336272 |
Process for the preparation of an oil-in-water emulsion
Oil-in-water emulsions, which are microbiologically stable upon storage, consisting of oil, water, thickeners, emulsifiers, and optional further ingredients, are obtained by subjecting at least one...
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4333957 |
Capsule and process for the production of a colored gelatin capsule
A capsule and process for the production of a colored gelatin capsule by homogeneously dispersing in the gelatin carminic acid or laccaic acid and ammonium alum and/or potassium alum, and further...
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4330561 |
Colored gelatin covering
A gelatin covering for a substrate such as a food or drug incorporating the use of caramel from which substances with a molecular weight up to 10,000 have been removed. The caramel does not cause...
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4323587 |
Colorants for lipid-based edible compositions and lipid-based compositions made therefrom
Food colorant compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color lakes...
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4316917 |
Stable carotenoid solutions
Stable carotenoid solutions useful as colorants in foods and which are dispersible in water or soluble in oil-based products or emulsions are disclosed.
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4316918 |
Products including edibles colored with polymeric red colors
Polymeric red colors having the structure ##STR1## wherein R 1 and R 2 are independently selected from among hydrogen, halos, lower alkyls, lower alkoxies, nitros, and sulfonates, R 3 is...
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4315947 |
Liquid seasoning compositions II
A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages, which is dispersible in brine or syrup with development of a haze, but which upon standing becomes...
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4315035 |
Colorants for lipid-based confection compositions and lipid-based compositions made therefrom
Colored confectionery compositions containing powdered caramel color, and powdered caramel in conjunction with color enhancers such as yellow and, optionally, yellow and blue, certified food color...
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4310558 |
Extruded fiber mixture pet food
A method of producing a dry pet food product containing fibrous food pieces having a tough, pliable texture combined with a basal matrix containing proteinaceous and farinaceous materials having a...
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4307117 |
Stabilized curcumin colorant
The present invention stabilizes curcumin against color changes by maintaining the curcumin itself at low, stable pH values, while not upsetting the pH balance of a dry food mix which may be placed...
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4305928 |
Dentrifices
An additive, 0.05% to 5% of phytic acid, a chelator, unlike other chelators such as tartaric acid or ethylene diamine tetra acetic acid, prevents or reduces color fading of from 0.0007% to 0.5% of...
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4304792 |
Naturally food color compositions
A natural food colorant composition for oleomargarine which imparts a pleasant yellow color to the margarine with essentially no migration of the color to the margarine container or wrapper. The...
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4303682 |
Process of making meat like food product
The present invention concerns a process for producing a food product imitating the appearance of marbled meat. The food product according to the invention is obtained by the mixture of at least...
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4302477 |
Food or dietetic substances having an alveolar structure and process of preparing same
The present invention has as an object new food or dietetic substances high in protein and having an alveolar structure as well as a process for the preparation of this new food substance.
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4301182 |
Process for producing a fish product
Red or dark meat portions of whole fish are restructured and preferably combined with light meat fillets or loins to produce a palatable, nutritious fish product. The process comprises comminuting...
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4296134 |
Liquid egg blend
An edible liquid egg blend product which is at least 99 percent cholesterol free, which has no more than 1.25 percent by weight of fat and a maximum of 0.80 calorie per gram, comprises (by weight)...
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4285985 |
Process for enhancing the sunlight stability of rubrolone
Disclosed herein is a process for reducing the tendency of the pigment rubrolone to fade upon exposure to direct sunlight wherein the pigment is combined with quercetin-5'-sulfonate. Pigment...
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4285981 |
Liquid seasoning compositions III
A homogeneous liquid condimental composition, useful in flavoring or coloring foods and beverages and which is dispersible in both oil and water, consisting essentially of (1) lecithin, (2)...
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