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7501138 |
Liquid food/drink containing fat-soluble vitamin and method of stabilizing fat-soluble vitamin
The present invention relates to a liquid food or drink containing a lipid-soluble vitamin, which comprises a pigment selected from the group consisting of riboflavin or a derivative thereof or a...
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7282229 |
Article and method for browning and flavoring foodstuffs
An article that indirectly browns and/or flavors foodstuff, a method of indirectly browning and/or flavoring foodstuff, and a browned and/or flavored foodstuff, provided by the article are...
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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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7195792 |
Browning agent
A browning agent for foodstuffs having at least two carbonyl groups is disclosed. A method for using the browning agent in or on a substrate is also disclosed. The browning agent may be coated onto...
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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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7128939 |
Pretreatment agent for a fish food
The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt...
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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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7090879 |
Nutritional formula containing select carotenoid combinations
Disclosed are nutritional formulas, including reconstitutable powders, comprising carbohydrate, protein and a lipid component containing a polyunsaturated fatty acid; and from about 0.25 to about...
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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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6911223 |
Beverages having L-ascorbic acid with stability of color and clarity
An aqueous beverage solution includes L-ascorbic acid and EDTA. The resulting solution is free of sufficient constituents which could mask color change due to oxidation of the L-ascorbic acid. A...
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6899907 |
Bleach bran and bran products
A method of bleaching bran, comprising treating bran with a hydrogen peroxide solution to produce lightened bran having fewer native flavor components is disclosed. In one embodiment, a bleached...
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6884446 |
Article for browning and flavoring foodstuffs
An article that indirectly browns and/or flavors foodstuffs, a method of indirectly browning and/or flavoring foodstuffs, and a browned and/or flavored foodstuff provided by the article are...
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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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6875457 |
Method of preventing browning or darkening of fish and method of treating browned or darkened fish
The present invention relates a method of preventing the browning or darkening in fish so as to provide fish having color which is the same as that of the freshly caught fish. The present invention...
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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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6833144 |
Cold water infusing leaf tea
A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to...
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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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6787172 |
Method of making flavedo powder for enhancement of orange juice and products thereof
Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel...
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6777012 |
Seafood preservation process
The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first...
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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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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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6572906 |
Method for inhibiting fading of a natural pigment using nigerooligosaccharide or maltooligosaccharide or panose with or without an antioxidant
The present invention provide an anti-fading agent for a pigment, characterized by comprising as active ingredients at least one oligosaccharide selected from the group consisting of...
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6509044 |
Stable, optically clear compositions
A process for preparing an aqueous composition for the preparation of optically clear products, especially beverages, having enhanced stability in syrup and bioavailability for human or animal...
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6500476 |
Preservation compositions and process for mushrooms
Preservative compositions using GRAS (generally recognized as safe) ingredients are incorporated into a commercially viable three-stage preservation process for mushrooms. The process includes...
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6383541 |
Acidified metal chlorite solution for disinfection of seafood
The present invention provides a method for the disinfection of seafood. The inventive method includes the steps of (a) preparing a concentrated aqueous solution of a chlorine dioxide liberating...
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6379693 |
Trivalent chromium complex compound and milk product containing the same
The present invention is related to a method of producing a trivalent chromium complex compound by heating a trivalent chromium compound and lactoferrin together. The trivalent chromium complex...
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6287611 |
Beverage having L-ascorbic acid with stability of color and clarity
An aqueous beverage solution includes L-ascorbic acid and EDTA. The resulting solution is free of sufficient constituents which could mask color change due to oxidation of the L-ascorbic acid. A...
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6284297 |
Method for color development of a crustacean and colored-developed crustaceans
A method for color development of a crustacean in a fresh state, comprising the steps of: treating a crustacean such as a lobster or a crab, in which a shell thereof is left as it is or removed,...
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6277374 |
Process for producing by culturing Lactobacillus casei var. rhamnosus yeast and mold inhibiting products
A method for producing a novel yeast and mold inhibiting products (FIC) from a Lactobacillus, particularly a Lactobacillus casei having the yeast and mold producing characteristics of Lactobacillus...
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6274185 |
Method of controlling browning reactions using noble gases
A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a...
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6251453 |
Process for preparing fruit of the plant of Solanaceae capsicum
A process for preparing fruits of plants in the family Solanaceae, genus capsicum is provided. The process includes the step of boiling the fruits for a period of less than 300 seconds in a...
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6251449 |
Cellulose-hydrate-based food casings impregnated with liquid smoke and process for producing
A cellulose-hydrate-based food casing impregnated on its inside with liquid smoke which has a pH of about 2 to less than 4 and additionally contains a viscosity-increasing compound, an emulsifier...
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6238715 |
Chew toy for dogs and method of making the same
A animal product filled chew toy for dogs comprises a relatively hard hollow casing. A relatively soft animal product filling that includes a preservative, a gelling agent, an animal fat and a meat...
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6224926 |
Natural antibrowning and antioxidant compositions and methods for making the same
The present invention, provides natural-source compositions having consistent, effective antibrowning and antioxidant characteristics. Additionally, the present invention provides methods for...
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6221412 |
Use of carotenoids as stabilizer of the color of riboflavin and riboflavin derivatives
The use of carotenoids as stabilizer of the color of riboflavin and/or riboflavin derivatives is described.
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6221417 |
Conversion of xanthophylls in plant material for use as a food colorant
This invention relates to the in situ process for converting non-free-form xanthophylls to free xanthophylls in the biological material of the plant. The method, more particularly, relates to a...
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6210729 |
Green color of processed vegetables containing a water-insoluble zinc salt of a fatty acid and methods therefor
Disclosed are vegetable compositions having an improved green color comprising a processed green vegetable and at least one zinc salt of a fatty acid, wherein the salt has a low water solubility....
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6139935 |
Oxygen-absorbing label
An oxygen-absorbing label consisting of a base sheet, adhesive on the base sheet for securing the base sheet to an internal surface of a container, an oxygen-absorbing composition on the base...
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6120820 |
Method of modifying the color of a dairy material
A method of producing a reduced color dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight...
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6113957 |
Process of coloring french fry potatoes
The present invention relates to a process of preparing frozen potato products. More particularly, the present invention relates to a process for imparting an improved golden-brown color to frozen...
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6090421 |
Sprayable browning composition
The present invention relates to a browning composition which, when applied to a foodstuff, in particular meat or a meat product, imparts a browning effect to the surface of the substrate to which...
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6068869 |
Method of producing a stabilized sugar cane juice product
A method of providing a stabilized sugar cane juice product for use in soft drinks, that includes providing cleaned sugar cane sticks and extracting cane juice from the sticks. Thereafter, the...
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6033701 |
Hydraulic pressure sterilization and preservation of foodstuff and feedstuff
Foods, food ingredients, and cooked foods are preserved by the application of pressure of at least 70 MPa (10,000 psi) for more than twelve hours. Some meat and seafood requires maintenance of...
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5989603 |
Emulsion glaze for dough products
Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, oil and a hydrophilic colloid. The application of the glaze to the dough products, followed...
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5952027 |
Method for browning precooked, whole muscle meat products
A method of producing a crisp surface and imparting a uniform golden-brown color to a precooked whole muscle meat product by coating at least a portion of the surface of a precooked whole muscle...
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5942270 |
Process of preserving the green color of green beans
A process for preserving the green color of green beans which comprises contacting frozen green beans with a mixture consisting essentially of a food acceptable alkaline material and ascorbic acid.
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5929109 |
Enhancing and stabilizing agent of the activity of Bifidus factor
The present invention relates to an agent for enhancing and stabilizing the activity of Bifidus factor, containing at least one member selected from the group consisting of ascorbic acid,...
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5922389 |
Method of treating wood for use with alcoholic beverages
A cask for storing alcoholic beverage is made of a pre-treated wooden material, such as oak wood, wherein the method of pre-treatment includes soaking the wood in a salt solution and heating or...
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5922382 |
Preparation and preservation of fresh, vitaminized, flavored and unflavored cut apple pieces
This invention relates to a novel method of preserving fresh cut fruit for a prolonged period of time. More particularly, this invention is directed to a novel method of preparing and preserving...
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5908650 |
Pigment composition containing anthocyanins stabilized by plant extracts
An improved pigment composition containing an anthocyanin pigment and a pigment-improving agent selected from the group consisting of flavonoid glycuronides, flavonoid glucuronides, and caffeic...
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