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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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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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7214399 |
Shelf stable vegetable composition and method of making
The present invention relates to a shelf stable vegetable composition that includes a vegetable having a green color and a water-soluble compound in an amount sufficient to impart to the...
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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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7074907 |
Compound, process for producing the same and use thereof
The compound of the present invention is a component originated from a natural material, camu camu ( Myrciaria dubia ), has strong antioxidative activity and stable whitening effect, and is...
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RE39147 |
Preservative compositions and methods for mushrooms
Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for controlling the growth of spoilage bacteria and for...
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7048956 |
Process for antimicrobial treatment of fresh produce, particularly mushrooms
Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the...
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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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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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6682764 |
Microwave browning of vegetables
A method for the microwave irradiation of a vegetable to cook the same and to brown the exterior thereof includes the steps of applying a microwave activated browning agent to the surface of the...
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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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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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6329011 |
Antimicrobial agent against acid-resistant and heat-resistant bacteria
An antimicrobial agent with a high degree of safety is provided, which is derived from a natural product and can exhibit growth-inhibitory activity against acid-resistant and heat-resistant...
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6313319 |
Method for purifying lactide and lactide for food additives
A crude lactide in a solid state or in an at least partially molten state is brought into contact with ethanol to form a slurry mixture, and then a solid form this slurry mixture is separated to...
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6303158 |
Chromium as an animal feed supplement
Chromium, preferably in the form of chromium propionate, is used as an animal feed supplement. The addition of chromium to a diet containing a balanced level of dietary energy results in an...
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6287615 |
Use of solubilized carotenoid preparations for coloring food preparations
The use of solubilized carotenoid preparations is described for coloring foods, wherein solubilized carotenoid preparations are used which are produced by heating a suspension comprising from 1 to...
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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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6261612 |
Microwave brownable potato toppings
The present invention relates to mashed potato products that are provided, in at least a top portion, with a browning agent that causes the product to achieve a pleasing golden brown color upon...
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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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6242040 |
Functional sodium chloride compositions
Novel functional sodium chloride compositions containing sodium gluconate as a substitute for the conventionally employed sodium chloride and being efficacious in preventing hypertension and the...
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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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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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6146671 |
Method and protecting heat-or oxygen-labile compounds to preserve activity and bioavailability
A method for protecting the activity and bioavailability of heat- and/or oxygen-labile compounds during processing, particularly processing by extrusion of a food product containing the heat-...
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6139898 |
Full moisture shelf stable rice product
A full moisture shelf stable rice product, which comprises a cooked or precooked whole grain rice having a dry matter content of from about 30% to about 55% by weight, an acid in amount effective...
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6139890 |
Method of extending the shelf life and/or reducing level of bacterial contamination on fruits and vegetables
Methods and compositions for producing fruits or vegetables having an extended shelf life and/or a reduces level of bacterial contamination.
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6120821 |
Method for preparing color changing food
A food composition having the ability to change color when heated to a temperature above 160°, comprising (1) an edible substrate and (2) a color system of colored edible particles coated by a...
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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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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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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...
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5993880 |
Non-staining, acid-stable, cold-water-soluble, edible green color and compositions for preparing acidic foods and beverages
A new form of green color is prepared by specially treating copper chlorophyllin to make it acid-stable and cold-water-soluble. The new composition has a unique combination of properties makes it...
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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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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...
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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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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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5919507 |
Preservation compositions and methods for mushrooms
Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for controlling the growth of spoilage bacteria and for...
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5912034 |
Process for inhibiting enzymatic browning and maintaining textural quality of fresh peeled potatoes
A process is disclosed for inhibiting enzymatic browning in raw, peeled potatoes comprising dipping the potatoes in a solution of heated organic acids (45-65° C.), followed by treatment in a...
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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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5858432 |
Methods for shipping broccoli without ice
A method for inhibiting the deterioration of processed fresh broccoli during shipment, comprising the steps of processing the broccoli for fresh consumption and exposing the processed broccoli to a...
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5776523 |
Method for preserving baits
A method for preserving fish bait comprising supplying fish bait and first immersing the bait in a first aqueous sterilizing solution wherein the concentration of said sterilizing solution which...
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5750165 |
Method of preparing a refrigerated potato product
A method of processing an ESL (extended shelf-life) refrigerated potato product (various cuts) is disclosed. The product is acid blanched when pasteurized and then "seeded" with lactic acid starter...
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5702749 |
Process for preparing powdered seasonings
Disclosed is a process for preparing a powdered seasoning, which comprises adding to and dissolving in a seasoning liquor or soy sauce, 100-250% by weight in total of a dextrin of DE value 6-15 and...
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5702745 |
Process for making shelf-stable, ready-to-eat rice
Disclosed is a method for preparing shelf-stable, ready-to-eat rice products. The method involves coating pregelatinized rice grains with an emulsifier. A food acid and glucono-delta-lactone are...
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5695799 |
Process for producing wheat flour and wheat flour products
This invention provides a wheat flour whereby speck formation in a secondarily processed product can be prevented and the deterioration in the color tone due to discoloration can be prevented. To...
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5681604 |
Stain-inhibiting agent for dyes with affinity for protonatable nitrogen, compositions containing same and uses thereof
The staining effect (particularly with respect to the staining of polyamides) of a colorant such as a dye used in foods and beverages is inhibited by a compound of the formula ##STR1## wherein: Z 1...
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