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3939283 |
Colored foodstuffs and beverages
An orange colouring material which is 1-(azo-benzene-4-sulphonic acid) -2-naphthol-6 8-disulphonic acid named "Orange AB" is effective as a colouring agent for foodstuffs and cosmetic compositions.
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3939284 |
Process for the production of meat, poultry and fish analogs and the products thereof
Single-cell protein is combined with plant protein and/or animal protein and texturized to produce analogs which can be used as extenders or replacers for meat, poultry and fish in food products.
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3932676 |
Method for dyeing protein articles of food, especially protein casings
The invention relates to a method of surface dyeing of protein articles of food, such as meat, cheese, fish etc., particularly of protein casings used as outer coverings of food-stuffs. It consists...
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3931433 |
Simulated beverage pulp, beverage mix, beverage prepared therefrom and process
A simulated beverage pulp is prepared from a pregelatinized starch codried with a water-insoluble dye. A dry beverage mix is obtained by blending the pulp with other ingredients such as food solids...
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3930034 |
Simulated strawberry slices and method of preparing the same
Simulated strawberry slices suitable for use in food systems are made by infusing fresh apple pieces with an infusion solution consisting of soluble, edible water binders, a food acid and coloring,...
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3925561 |
Method for imparting color to texturized vegetable protein
Extruded texturized vegetable protein products that are obtained by extruding protein-containing vegetable material, e.g. soya meal, are given a brown color component by adding to the mixture fed...
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3922355 |
Method of preparing colored mammary gland tissue
Mammary gland tissue is made acceptable for use in canned pet food by injecting an aqueous solution containing a colouring agent into said tissue. The injection technique succeeds in providing a...
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3920855 |
Food containing non-toxic food coloring compositions and a process therefor
Food containing nontoxic coloring compositions which comprise optically chromophoric groups attached via sulfonamido linkages to nondegradable chemical molecules which substantially prevent their...
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3920854 |
Process for preparing a colored powdered edible composition
A coloured powdered edible composition is prepared by heating a powdered blend containing a colouring agent, a crystalline hydrate and optionally other ingredients, to release the water of...
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3911141 |
Preparation of meat analogues
A process for the production of a meat analogue which comprises subjecting protein to a texturising treatment, a substance containing pigments produced by a mold of the genus Monascus being...
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3908024 |
Dry beverage mix containing color plated sucrose particles and method of preparation
A dry beverage mix, and method for preparation, containing sucrose particles which are color plated by coloring solutes deposited thereon from an aqueous solution and wherein said mix has blended...
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3906112 |
Extraction of carotenoid pigment from shrimp processing waste
Extracting a red carotenoid pigment from processing waste which comprises a milky-pink watery mixture containing dissolved and finely divided material from the waste. To this is added a small...
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3903313 |
Method for preparing meat and vegetable sticks
Method and product are provided comprising a meat and vegetable food product in the form of a small conveniently handled stick. The product is prepared by combining raw meat, usually frozen, which...
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3899606 |
Process for the treatment of coconut and food products resulting therefrom
A process for the treatment of coconut meat for the manufacture of new coconut and coconut-containing products. The coconut meat is subjected to controlled acid treatment whereby the meat is...
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3899600 |
Additive composition for reduced particle size meats in the curing thereof
The addition of suitable amounts of certain phosphate salts and tertiary-butylhydroquinone to non-nitrite containing meat products impart taste qualities equivalent to that provided by sodium or...
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3897572 |
Formed meat product
A method for making a simulated fat-marbled formed meat chunk by comminuting meat and meat by-products and admixing the same with from about 5 to about 50 percent by weight of a moisture binding...
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3892872 |
Edible colouring materials
A edible composition comprising 8-amino-2-(azo-benzene-4-sulphonic acid) 1-naphthol-3 6-disulphonic acid as a colouring material, named "Red AB."
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3886294 |
Carotenoid coloring compositions and preparation thereof
Liquid and powder carotenoid coloring compositions suitable for the preparation of optically clear, stable aqueous solutions, and the preparation thereof, are disclosed. The composition consist of...
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3885052 |
Process of producing a soy product having improved sorption
The process of preparing a bland, free-flowing, non-hydroscopic soy product with improved liquid sorption and fat binding properties is disclosed; the process involving treatment of substantially...
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3873739 |
Foods containing red dye
A red colour for use in a foodstuff composition comprises 8-acetamido-2-(azo-benzene-4'-sulphonic acid)-1-naphthol-3, 6-disulphonic acid and salts thereof. The colour is stable to sulphite and...
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3873736 |
Semi-moist meat resembling food product and method of preparation
The invention relates to a semi-moist protein food product of meaty and other materials having an elastic texture resembling that of natural meat. The product of the invention contains the...
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3872229 |
FOOD COMPOSITION HAVING A NUT-LIKE TEXTURE AND METHOD FOR PRODUCING THE SAME
Simulated nutmeat products and other products having a nut-like texture are prepared by forming a homogeneous dispersion composed of minute droplets of fat or oil suspended in a continuous phase...
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3872230 |
Method for producing food compositions having a nut-like texture
Food products having a nut-like texture e.g., simulated nutmeats, are prepared by forming a homogeneous dispersion comprising a continuous phase composed of a hydrophilic film-former in which is...
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3870808 |
Method of producing a meat simulating textured food product
A process of producing an edible textured proteinaceous product is disclosed. The product is produced by freezing a slurry of a protein source material, such as a protein isolate, to form a meaty...
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3864501 |
Method of enhancing coloration of fruits and vegetables with a dialhylamino-alkoxybenzene
The color of fruits and vegetables is enhanced by applying thereto a compound which has the ability to cause the accumulation of lycopene in the tissues of the treated produce. Examples of...
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3857980 |
PROCESS FOR PREPARATION AND PRESERVATION OF EGGS
A process for preparing and preserving eggs comprises the steps of centrifugally separating the yolks and whites from the shells and other debris, admixing a dye and optionally a dilute alkali and...
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3852484 |
METHOD OF PRODUCING VEGETABLE PROTEIN SEAFOOD SUBSTITUTES
A method of producing high protein soybean seafood substitutes -- such as shrimp, scallops, etc. -- wherein a soybean protein curd is first precipitated from a protein solution and then dispersed....
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3846566 |
PROCESS FOR INCREASING THE NATURAL COLOR INTENSITY OF SEAFOODS
A process for increasing the intensity of the color of seafood, e.g., crustaceans, which comprises applying thereto a solution of canthaxanthin at an elevated temperature.
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3846570 |
PREPARATION OF FRUIT COMPOSITIONS
Natural fruit compositions for addition to food products such as milk-based foods are prepared by a process which destroys micro-organisms in the fruits without depriving the fruit of its texture,...
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3829587 |
METHOD OF MAKING PROTEIN-CONTAINING FOODSTUFFS RESEMBLING MINCED-MEAT
Protein containing foodstuffs resembling minced meat are produced by preparing of a mixture containing protein-containing raw food substances, flavouring aromatizing and dyeing agents, spices,...
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3802915 |
SUGAR COLORING PROCESS
A sugar coloring process for producing an improved free-flowing, non-hygroscopic, crystalline in nature, colored sugar powder. The process involves the admixing of sugar crystals with a small...
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3794731 |
PROTEIN FIBER FABRICATION PROCESS
Protein fibers are prepared by forcing an alkaline protein solution through an orifice and simultaneously intimately contacting the protein stream with a fast acting acid gas traveling at a...
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3794741 |
FLAVOR BITS FOR INCORPORATION IN CULINARY MIXES AND PROCESS FOR MAKING SAME
Flavor bits for incorporation in culinary mixes are produced by mixing, by weight of the total flavor bit, 30% to 40% sugar, 20% to 30% water, 20% to 30% corn syrup, and cooking the mixture at...
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3769041 |
METHOD OF DYEING PROTEIN SEED PARTICLES
A process for evenly distributing food dye or similar coloring matter on the surface of vegetable protein seed meal material in particulate flake or grit form is provided which comprises...
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3745973 |
APPARATUS FOR DISPERSING LIQUIDS OVER THE SURFACES OF OBJECTS
An apparatus for dispersing liquids over the surfaces of objects comprises a tray having a plurality of receptacles provided therein for receiving the liquid, and handles at the ends thereof for...
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3734745 |
MULTI-LAYERED, MULTI-COLORED DESSERTS
Multi-layered desserts having differently colored layers are prepared from a single dry whippable composition comprising gelatin, fat, sugar, emulsifiers for the fat, a fat soluble coloring agent,...
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3713837 |
FREEZE-THAW CYCLE FOR JUICY SAUSAGE ANALOG
A sausage meat analog is formed utilizing a vegetable protein gel with a rendered animal fat and/or vegetable oil and a preferred additional protein gel source albumen, casein, whey or...
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3663236 |
BUTTER FLAVORED COMPOSITION
A low butterfat, butter flavored composition of sugar, condensed buttermilk, and a vegetable oil cooked together at 300° F for at least 5 min to produce a solid solution.
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3658557 |
PROCESS FOR PREPARING COLORING AGENTS FOR FOOD AND BEVERAGES
A coloring agent for foods and beverages having anti-oxidizing, oxygen-absorbing and lipoxidase-inhibiting properties is prepared by heating an alkaline aqueous mixture of a saccharide and an amino...
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3658552 |
CLOUDING AGENT
A clouding agent for incorporation into a dry beverage mix is prepared by forming a dispersion in an aqueous matrix of gum of melted plastic fat and finely ground particles of an inorganic...
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3655406 |
CAROTENOID COMPOSITIONS
Carotenoid compositions dispersed in a hydrophilic, organic colloid such as gelatin which is distributed on the particles of a pulverulent carrier material such as starch which has a lipophilic...
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3652294 |
MANUFACTURE OF STARCH-CONTAINING FOOD PRODUCTS
Ready-to-eat food products and a method for their preparation which comprises moistening a pregelatinized starch product, shaping the resulting blend, and thereafter putting the food product into...
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3642492 |
METHOD OF PREPARING A SIMULATED SKIM MILK
A method of preparing a commercially acceptable, nutritious substitute for dry skim milk as a food additive, comprising the basic steps of pretreating sweet dairy whey, separately pretreating...
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3640732 |
SIMULATED COOKED EGG
The simulated egg approximates a boiled, poached or fried hen's egg. The simulated egg may be used together with other materials in a salad or eaten as is, for example, for breakfast. The simulated...
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3615672 |
METHOD OF PREPARING A COLORED, ARTIFICIALLY SWEETENED BEVERAGE MIX
Corn syrup solids, an artificial sweetener, and a coloring agent are blended and mixed with water to form a bulking agent solution. The solution is dried to density of 0.05 to 0.3 g./cc. At least...
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3615656 |
PROCESS FOR THE PRODUCTION OF FLAVORED PROTEIN FOODS
Simulated and artificially flavored proteinaceous food products are prepared using an expanded protein material, by a critical sequence of steps wherein a solution of flavoring material is applied...
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3615674 |
PROCESS FOR BLENDING SELECTED FRACTIONS OF CEREAL GRAIN AND USE THEREOF
A process of blending selected fractions of a given cereal grain, to obtain a better balance of nutrient properties than obtained from the whole grain flour from said cereal grain. One blend is...
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3607307 |
PROCESS FOR PREPARING A FROZEN CONFECTION FROM A CARBONATED BEVERAGE
A packaged carbonated beverage which can be frozen to a flavored solid crystalline confection having a snowlike physical appearance, comprising a flavored carbonated beverage packaged in a suitable...
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3570417 |
METHOD OF MAKING DECORATIVE CONFECTIONERY PRODUCT
The method of making a multicolored confectionery product which includes the steps of extruding or otherwise forming an elongated length of a deformable plastic confection matrix material to...
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3544334 |
MULTICOLORED CAKE BATTER AND PROCESS FOR MAKING SAME
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