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7560128 |
Process for preparing reduced fat frozen potato strips
A method of preparing potato strips includes cutting potatoes into strips, blanching the strips, dipping the strips in an aqueous solution containing salt, color additives, SAPP or other additives,...
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7507428 |
Natural red pigment and food product and food material containing the pigment
The present inventors found that a natural red pigment can be obtained from hemoglobin and myoglobin whose metalloporphyrin moiety is zinc protoporphyrin, and made meat products, whale meat...
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7431957 |
Food grade ink jet inks for printing on edible substrates
Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an...
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7431956 |
Food grade colored fluids for printing on edible substrates
Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an...
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7427419 |
Process for dyeing olives by use of erythrosine
A process for dyeing olives by use of erythrosine includes the following steps:
(i) de-bittering the olives; (ii) immersing the olives in an aqueous erythrosine solution; (iii) heating the...
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7413757 |
Method of making a colored, flour-based food product and product thereof
A method of making a color-stable, cooked, flour-based food that is, for example, a RTE cereal or snack food that can be colored red with all natural ingredients is provided. A colored flour...
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7294191 |
Pure-coloured, readily dispersible iron oxide red pigments with high grinding stability
The present invention relates to pure-coloured, readily dispersible iron oxide red pigments having high grinding stability, to a process for preparing them, and to their use.
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7279189 |
Stabilized natural blue and green colorants
A natural blue colorant solution comprising red cabbage liquid, aluminum sulfate and sodium bicarbonate is disclosed. The pH of the colorant solution is in the range of 3.8 to 4.2 and can be used...
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7261769 |
Stabilized anthocyanin extract from Garcinia indica
A method of making a red pigmented composition is disclosed which includes (a) preparing an aqueous extract of Garcinia indica fruit comprising at least one red colorant; (b) treating the extract...
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7255736 |
Effect pigments based on thin SiO2 flakes
Effect pigments having improved optical properties based on SiO 2 flakes coated with one or more layers, where the SiO 2 flakes have a thickness of from 50 nm to 150 nm; processes for the...
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7235127 |
Reduction- and oxidation-stable iron oxide black pigments having high colour strength for colouring plastics and building materials, their preparation and their use
The present invention relates to reduction- and oxidation-stable iron oxide black pigments having high color strength, the preparation thereof and the use thereof.
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7229490 |
Water dispersible compositions containing natural hydrophilic water-insoluble pigments, methods of preparing same and their use
Ready-to-use water dispersible pigment compositions containing water-insoluble, hydrophilic pigments are provided. The compositions comprise a stable dispersion of the pigment such as a porphyrin...
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7144593 |
Deodorized colorant of brassicaceae plant
A colorant of a plant belonging to the family Brassicaceae which has no or significantly reduced smell originating in the Brassicaceae plant, a colorant formulation containing this colorant, and a...
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7128935 |
Method for making a patterned food product
A food product, preferably a food ingredient in the form of dye, pigment or similar colorant in a random pattern in refrigerated yogurt, is produced by supplying the food ingredient through a...
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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...
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7118622 |
Organic dyes suitable for use in drugs and cosmetics laked onto a platy titanium dioxide pigment
An unsupported platy titanium dioxide pigment containing an organic dye laked thereon. The dyed TiO 2 pigment is useful to color cosmetic, food, and drug formulations.
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7070823 |
Method for the extraction of saffron pigments and flavor concentrate
The present invention relates to an efficient method for the extraction of high stability, superior quality, value added, standardized, ready-to-use saffron pigments and flavor concentrate, the...
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7026000 |
Method for preparing a candy having a stereoscopic picture by pad printing
The present invention relates to methods for preparing a candy having a stereoscopic picture therein comprising the step of pouring a measured amount of the first mixture, prepared by dissolving...
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6991747 |
Radical scavenger
A new chromotropic compound, compositions containing such a compound and methods of using such compound, such as in a test method for identifying the presence of free radicals, are disclosed.
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6939572 |
Confectionery composition
A blue anthocyanin and granulated sugar composition, in which a hard coated confectionery item comprising a core and at least one layer of the composition are provided together with a process for...
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6936292 |
Deodorized yellow colorant of safflower
A Carthamus yellow colorant which has no or significantly smell originating in safflower, and a colorant formulation containing this colorant. Namely, a Carthamus yellow colorant which has a...
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6881430 |
Food coloring substances and method for their preparation
A process for modifying the taste and/or odor properties of a food coloring substance having unpleasant taste and/or odor properties is disclosed. There is also provided a process for obtaining a...
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6863914 |
Stable, aqueous dispersions and stable, water-dispersible dry powders of xanthophylls, and production and use of the same
A process for preparing a stable, aqueous dispersion or a stable water-dispersible dry powder of xanthophylls selected from the group consisting of astaxanthin, lutein and zeaxanthin, by
a)...
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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,...
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6844020 |
Solutions of carotenoids for use in foods and personal care products
Concentrated solutions of carotenoids in essential oils and cosmetic oils for use in foods, beverages, and personal care products. The concentrated solutions comprise between about 0.8 weight % and...
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6821538 |
Blends of starch and aliphatic-aromatic based polyester resins
A blend of starch and a thermoplastic aliphatic-aromatic copolyester resin, at a specific gravity of greater than 1.0. In method form, the invention comprises supplying an aromatic-aliphatic based...
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6818239 |
Processes for extracting carotenoids and for preparing feed materials
A general process for the extraction of carotenoids from a carotenoid source such as a biomass, which may be various biomasses including the yeast Phaffia rhodozyma , comprises treating the...
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6811801 |
Methods and compositions for brightening the color of thermally processed nutritionals
In accordance with the present invention, it has been discovered that the addition of lutein compounds to thermally processed nutritionals brightens the nutritional resulting in a more appealing...
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6805896 |
Dry clouding agent for dry beverage mixes and method for manufacture thereof
The invention relates to a dry clouding agent for dry beverage mixes prepared by drying an aqueous mixture, which on a dry weight basis, comprises (a) from 15 to 35% by weight of finely divided...
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6797298 |
Method of making a food product colorant
Butter oil (anhydrous milk fat) is used as appropriate carrier of carotenal solution, formed of Excelcolor, for use as a colorant in food products.
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6797295 |
Sprayable browning composition
The present invention relates to a sprayable browning composition which, when applied to a foodstuff, imparts a browning and optionally also a flavoring effect to the surface of the substrate to...
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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...
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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...
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6737094 |
Low-staining orange food coloring composition
A low-staining orange food coloring composition and a process of producing such a food coloring is disclosed, as well as an orange colored beverage composition colored with such a food coloring...
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6730342 |
Powered composition for food and drink
A powdered composition for food and drink comprising powdered soy protein isolate, anthocyanin and an organic acid composition is provided which is dissolved or suspended in water, milk, to provide...
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6716475 |
Biocompatible photonic crystals
A materials system or dielectric structure, for example a photonic crystal, of the invention includes a plurality of materials that are biocompatible. The materials have different indices of...
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6709688 |
Pigment
This invention relates to a new pigment in feed for salmonides, a new feed comprising this pigment and use of this pigment. The pigment comprises a diester of astaxanthin prepared with an omega-3...
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6703059 |
Process for producing burgundy-colored flavored olives and product made thereby
A process for producing burgundy colored olives including the steps of darkening the color of the olives ( 21 ); neutralizing the pH of the olives ( 23 ); while neutralized, soaking of the olives...
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6635293 |
Finely dispersed carotenoid suspensions for use in foods and a process for their preparation
A stable product containing finely a dispersed carotenoid for use in supplementing aqueous systems, such as foods, beverages, and personal care products, with the carotenoid. An emulsifier is...
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6630186 |
Drinks containing cochineal colorant and method of preventing discoloration thereof
The present invention provides a cochineal pigment-containing beverage comprising nigerooligosaccharide and an anti-fading method for a cochineal pigment-containing beverage comprising adding...
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6630019 |
Calcium phosphate colorants and method for making same
Calcium phosphate colorants are provided that comprise calcium phosphate particles, a dye, and aluminum hydroxide and which are resistant to dye migration and suitable for use in food, drugs and...
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6627238 |
Browning composition
A browning composition for food having a dough crust. This composition includes a caramel color and a thickening agent, and undergoes browning reactions upon microwave or conventional heating.
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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...
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6514549 |
Color-altering food product
Color altering food products and methods which utilize a plurality of coloring factors containing dyes and/or lakes in combination with various substrates. Coloring factors with varying degrees of...
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6509049 |
Device system and method for fluid additive injection into a viscous fluid food stream
An apparatus, system and method is provided for injecting a fluid additive into a viscous fluid food flow stream. A fluid additive injector device is utilized to inject the fluid additive which has...
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6458394 |
Process for the uniform coloration of cheese
An improved method for the uniform coloration of cheese comprises binding or associating a food grade water-soluble annatto colorant with a renaturable casein carrier which is then dispersed within...
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6444249 |
Stabilized annatto-caramel food colorant
Disclosed are annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color. The colorant blends are...
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6440449 |
Methods of infusing phytochemicals, nutraceuticals, and other compositions into food products
This invention provides methods of infusing compositions including phytochemicals, nutraceuticals such as vitamins, herbal extracts, and medicinals into food products, including, e.g., juices,...
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6436455 |
Multi-colored aerated confectionery products
A process for making an aerated, confectionery product of multiple colors includes, as a first step, preparing a slurry of water, sugar, and gelatin. The slurry is divided into at least first and...
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6432462 |
Printed decorations for pastry
The present invention relates to edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes...
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