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8999416 Stabilizing and dyeing process for strawberries  
A method to stabilized and impart color to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit...
8808771 Active ingredient delivery system with an amorphous metal salt as carrier  
An active ingredient delivery system and a method of making or using the same, wherein the delivery system includes an active ingredient and a carrier component of an amorphous metal salt, with...
8496982 Calcium enrichment compositions method of production thereof and use  
The present invention concerns a stable calcium composition, a process for its preparation and its use for enriching food and beverages. The calcium composition comprises a calcium source, a...
8445044 Food thickening agent, method for producing food thickening agent  
The invention provides a food and water thickener and a method for preparing the food and water thickener. The food thickener comprises pretreated mineral water, xanthan, food preservative, a...
8383175 Active ingredient delivery system with an amorphous metal salt as carrier  
An active ingredient delivery system and a method of making or using the same, wherein the delivery system includes an active ingredient and a carrier component of an amorphous metal salt, with...
8221808 Calcium fortification of bread dough  
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with...
8119178 Compositions and methods for preserving cut apples  
This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium...
7998513 Ascorbate monitoring and control system  
Method and system embodiments of the present invention control the ascorbate concentration in produce treatments and particularly are exemplified in fresh cut fruit and vegetable treatments via...
7976879 Nutritional supplement product to suppress age-related decline in cognitive capacity and other aging functions  
A product and method for administering daily micronutrient requirements (DMRs) comprising vitamins, minerals and essential fatty acids targeted to reduce appetite and/or the risks associated with...
7931926 Compositions and methods for preserving cut apples  
This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium...
7829127 Fortification of syrup with calcium and other minerals and vitamins  
A calcium fortified syrup is disclosed which provides between 10-70% of the US RDI of calcium per 2 tablespoonfuls. The calcium remains uniformly dispersed and the product has no harsh off-notes...
6713466 Processes for preparing sterol esters  
A food additive useful for lowering serum cholesterol in humans contains a sterol or stanol ester of a fatty acid or a dicarboxylic acid ester of a sterol or stanol made by reacting a sterol,...
6462022 Lisinopril compositions having large-particle DCPD  
The present invention relates to a pharmaceutical composition comprising lisinopril and dibasic calcium phosphate dihydrate (DCPD), produced by a process comprising mixing lisinopril and DCPD with...
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....
6054160 Compositions and processes for maintaining the fresh sensory attributes of freshly-cut apples  
Compositions and processes are disclosed for treating fresh-cut apple pieces by dipping cut apple pieces in an aqueous solution containing GRAS (Generally Recognized As Safe) substances that...
6004601 High-concentration-short-time zinc blanch for color and texture improvement of thermally processed green vegetables  
A method for green color retention and texture improvement in vegetables by blanching raw or IQF green vegetables in an aqueous zinc blanch solution for three minutes or less, wherein the aqueous...
5939117 Methods for preserving fresh fruit and product thereof  
Methods of preserving fresh fruit with fresh fruit preservatives which extend the shelf life of fresh fruit particularly fresh cut fruit, are provided. The fresh fruit preservative preserves the...
5888568 Limitation of browning  
A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing...
5616360 Method for processing fresh melons  
A method for processing melons provides greatly enhanced shelf life and maintains excellent quality of melon products so that they are suitable for human consumption. The harvested fresh melons...
5576046 Method of treating fresh fruit  
A method of treating fresh fruit which gels the pectin in the fruit to keep the fruit's juice from separating from the fruit during subsequent processing. The method includes soaking the fruit in...
5547693 Method of preserving natural color on fresh and minimally processed fruits and vegetables  
The present invention relates to a method for reducing surface discoloration caused by white blush development on fresh and minimally processed vegetables and fruits due to dehydration
5391384 Process for controlling after-cooking darkening in par-fried French fried potatoes  
Water blanched, cooked potato strips which normally discolor upon exposure to air, are treated with a combination of a calcium ion component and an oxidation inhibitor, to simultaneously complex...
5292544 Tricalcium phosphate to generate smoothness and opaqueness in reduced fat liquid food products and method  
A low fat, very low fat or fat-free emulsion-simulating food product is prepared by adding tricalcium phosphate to develop an opaqueness and smoothness in the food and to reduce gloppiness in...
5151284 Method of preparing green beans and the resulting product  
Fresh green beans in a plastic container that have an extended shelf life, the green beans being treated to slow down the normal deterioration of the beans by immersing the green beans in water at...
5112639 Reusable brine for conserving cucumber  
The invention relates to a brine for conserving cucumbers in bulk which is low in sodium chloride and optionally sodium-free. The brine according to the invention is an aqueous solution containing...
4911940 Food treatment  
Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color...
4882190 Method of producing sulfite-free sugarbeet pulp  
A method of producing sulfite-free sugarbeet pulp involving contacting sugarbeet pieces with a sulfite-free aqueous solution containing a non-sulfite antioxidant composition containing sodium...
4818549 Preservative method and preserved fruit or vegetable product, using citric acid, sodium and calcium chloride-containing preservative composition  
Food pieces, such as cubed apples, the exposed pulp of which tends to discolor upon exposure to air, are treated with an acidic aqueous solution which is effective in maintaining the natural color...
4777055 Process for preparation of a preserve of radish  
A process for preparing preserve of radish which comprises cleanly washing the raw material, dressing the raw material, shape-retaining by plasticization, heat treating for deodorization,...
4615924 Coating and container for retention of green color of vegetables  
A coating composition and container coated with said composition comprising a water insoluble organic coating and having incorporated therein zinc oxide and an alkaline earth metal material in an...
4478860 Process for improving the organoleptic properties of canned green vegetables  
A process for improving the organoleptic properties of canned green vegetables wherein vegetables blanched with a highly alkaline solution are suspended in a brine having an alkalinity adjusted to...
4448794 Coating of artificially colored cherries  
A process for coating artificially colored real cherries in which they are contacted firstly with an aqueous solution of an edible calcium salt, then with a warm aqueous solution of a low-methoxy...
4221819 Water and color retention treatment for frozen processed shrimp  
In a process for treating shrimp that comprises (a) soaking whole, peeled and deveined shrimp in an aqueous solution containing at least one phosphate salt; and (b) thereafter freezing said soaked...
4035518 Method for obtaining aflatoxin-free food products  
A method for obtaining food products substantially free of aflatoxin in the form of particles, kernels, and the like, is disclosed wherein a food product such as whole grain seeds or whole kernel...
3895119 Moisture removal from calcium treated cut plant surface  
The process of treating the freshly cut surface of a fresh edible plant product with a dilute solution of calcium chloride and rapidly drying the treated surface to a state of slight dampness.
3806610 METHOD FOR MAKING A COMPRESSED, FREEZE-VACUUM-DEHYDRATED BLUEBERRY PRODUCT OF INCREASED DENSITY  
Method for making compressed, freeze-vacuum-dehydrated blueberries comprising the steps of sulfiting to effect a sulfite content therein after dehydration of about 750-1250 ppm,...
3767823 PREPARATION OF TOASTER SANDWICH  
3660113 PROCESS FOR PRODUCING POTATO CHIPS  
Fried potato particles, frequently identified as potato chips or French fries, are prepared having an acceptable color, one from Color 4 through 7 of the Color Reference Standard of the...
3578466 PICKLED VEGETABLE PRODUCT AND PROCESS OF PREPARATION  
3533810 COMPOSITIONS AND METHODS FOR COATING FRUITS AND VEGETABLES  
3451824 PROCESS OF DISCOLORATION IN CHERRIES WITH EDTA  
3322545 Method of making and adjusting the color of a powdered food product  
3101271 Process for preserving tomatoes and the like  
3063849 Method of producing dehydrated cooked potatoes  
3051578 Composition and process for treating potatoes  
2989403 Canning processes  
2987401 Composition and method for inhibiting discoloration of cut organic materials  
2973272 Process for treating coconut and edible product  
2946690 Method of preparing barrel pack pickles  
2944903 Process for stabilizing crops and the resulting product  

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