Patents in Class 426/276

Matches 1 - 50 out of 90

1 2 >

Match	Document	Document Title
1	7404710	Method and device for producing and packaging sausage-type products According to this method, the products are produced by continuously co-extruding a bead (B) coated with a starting base comprising hydrocolloids so as to form a skin by calcium gelation when the...
2	6989169	Production of capsules and particles for improvement of food products The present invention is related to the production of capsules or particles of micro and nanometric size, for introduction into food, using stable electrified coaxial jets of two immiscible liquids...
3	6325859	Process for preparing beads as food or tobacco additive A method for preparing beads containing at least one active ingredient, such as a flavor, fragrance, vitamin, and/or coloring material, to food or tobacco products, where the active ingredient is...
4	6228213	Production of microcrystalline cellulose by reactive extrusion This process involves feeding cellulose into an extruder with an acid solution. The extruder is comprised of a screw and a barrel. The screw is rotated so as to pressurize the cellulose, and the...
5	6203832	Method for forming casingless sausages Method and apparatus for forming batter into casingless sausages and similar meat products in which an extrudable meat emulsion is simultaneously formed in a generally cylindrical configuration...
6	5783241	Method for producing cylindrical gel food products A method for producing food products made from a basic alginate or pectin gel by means of gelatinization extrusion. A cylinder is extruded from an extrusion die with a predetermined section. The...
7	5578337	Process for extruding gelled product The present invention is directed to a method and apparatus for a high-volume, mass production process for extruding a gel wherein the gelled extrudate has a preselected shape and is produced...
8	5567464	Process of making mozzarella cheese A process of manufacturing a mozzarella (or mozzarella-like) cheese comprising the steps of a) pasteurizing cow's milk; b) acidifying the milk to convert it to a cheese milk; c) coagulating the...
9	5518745	Method for two phase conveyance of a product The present invention is directed to a method and apparatus for conveying a product. In accordance with the method aspects of the present invention, the steps comprise providing a flow channel...
10	5424084	Process for preparing collagen beads Collagen beads prepared by adding spherical droplets of an aqueous liquid of collagen to an aqueous solution of tannin. The collagen beads show a uniform grain size and have either a two-layered...
11	5192566	Whole poultry egg analogue composition and method A whole egg analogue is disclosed wherein a yolk analogue is treated to form a membrane on its outer surface. The yolk analogue with its attendant membrane is combined with natural egg white,...
12	5100681	Process for preparing pimento paste for stuffing pitted olives A process for making a pimento paste is disclosed. Here pimento paste is formed from ground pimento, water, sodium alginate and guar gum. Next the formed balls are dropped into a gelling bath which...
13	4940597	Method of lubricating the passage of meat emulsion through the stuffing horn of a meat emulsion encasing machine A method of lubricating the passage of meat emulsion through the stuffing horn of a meat emulsion encasing machine is disclosed, involving forcing meat emulsion under a first magnitude of pressure...
14	4900571	Process for producing a shark fin analog A shark fin analog utilized as a food is produced by heating to dissolve a mixture of gelatin, alginic acid or na alginate or a mannan, and water to form a gelatin sol, extruding the sol through a...
15	4702921	Method for preparing fish-egg-like edible products A method for preparing fish-egg-like edible products like salmon roe consisting of capsules of thin gel membranes filled with an oil material and a viscous fluid separately contained therein...
16	4656041	Process for preparing heat resistant milk protein having good processability A process for preparing a heat resistant milk protein having excellent processability which comprises subjecting an aqueous solution or dispersion containing casein and an acidic polysaccharide at...
17	4636393	Method of processing meat for inclusion in high acid type foods and product thereof A process for preparing acidified meat chunks suitable for inclusion into a high acid liquid food product is described. A meat paste is extruded into discrete agglomerates which are dropped into a...
18	4559233	Edible fibrous serum milk protein/xanthan gum complexes Methods and compositions relating to dairy whey protein-xanthan gum fibers and simulated meat products are disclosed.
19	4554166	Extrusion process for shrimp or crabmeat analog products in a series of non-boiling gelling baths Fibrous proteinaceous material useful in the formation of shrimp or crabmeat analog products is prepared by extruding an aqueous solution containing both protein and alginate into a series of two...
20	4544563	Process of preparing a gelled pasta product The invention relates to a process for the production of pasta based on starchy materials by gelatinization, extrusion and drying. A flour or semolina of a starchy material is mixed with soft water...
21	4515822	Hollow, puffed fruit products and methods of preparation Disclosed are simulated, puffed dried fruit pieces and methods for their preparation. The dried fruit pieces are useful for incorporation into ready-to-eat cereals of low water activity, e.g., A w ...
22	4507327	Process for preparing edible products in the form of capsules A process for preparing encapsulated foods and drinks filled with a desired edible liquid is described below by conducting the following steps in order: (a) The step of preparing a core liquid...
23	4501760	Production of fat-containing protein fibers Protein fibres are formed by extruding an emulsion of protein micellar mass (PMM) and vegetable oil through openings into hot water. The formation of the emulsion containing a vegetable oil permits...
24	4499112	Process for forming solid juice composition and product of the process A process is disclosed for making a relatively stable non-hygroscopic solid juice composition as well as a product of the process. The process comprises the steps of clarifying and concentrating a...
25	4490397	Process for the production of protein fibres Smooth, elastic and even protein fibres are formed by extruding a mixture of protein micellar mass (PMM) and gellable starch into hot water. The starch may be present in an amount up to about 30 wt...
26	4476072	Processing masses of substantially organic material into shaped products and articles shaped accordingly Shaped articles in thin-walled form, such as threads, membranes, sheets and tubes and particularly material for encasing sausage, are produced from a shapable mass containing in aqueous dispersion...
27	4439456	Process for producing fibrous food products A fibrous food product is produced by the steps of: adding salt to fish and/or animal meat; kneading the resulting mixture to prepare a paste; and extruding the paste into an aqueous solution of a...
28	4369189	Novel unsymmetrical formamidine-sulfenylated carbamate compounds Novel unsymmetrical formamidine-sulfenylated carbamate compounds exhibit broad-spectrum insecticidal, miticidal and nematocidal activity.
29	4362748	Method for forming shaped products for human and/or animal consumption or as marine bait and products produced thereby Methods for forming simulated, shaped, edible products suitable for human and/or animal consumption, or as a bait for marine creatures; and simulated, edible products produced thereby. More...
30	4340612	Process for spinning fish proteins The present invention provides a process for preparing high nutritive fibres from fish proteins which comprises grinding whole fish or fish pieces in the presence of water and then adding alkali to...
31	4328252	Production of protein fibres Elastic and rubbery protein fibres are formed by injection of a protein micellar mass through a screen or die into hot water or other fluid medium having a pH of about 5.5 to about 7.5 and a...
32	4321280	Textured oil seed protein products A process for preparing textured oil seed protein products is provided. The process enables the use of fat-containing oil seeds without the need for removing the fat prior to processing. According...
33	4296140	Molded gelled pimiento body Reconstituted pimiento material in ribbon form suitable for supplying to an automatic machine which pits olives, severs the ribbon into successive segments, folds each segment and stuffs the folded...
34	4287219	Fibrous edible proteins having fat particles homogeneously dispersed therethrough Filamentary edible proteins having fat globules uniformly dispersed therethrough are shaped, e.g., by wet spinning, from homogeneous protein/fat formulations, the diameters of the fat globules...
35	4269863	Starch and agar containing noodles and process of preparing A method for the production of a low-caloric noodle containing agar and starch as the main ingredients and the low-caloric food produced by the method, which method comprises the steps of preparing...
36	4251547	Fish bait and methods for its preparation A process in which a liquid sodium alginate solution is prepared, passed through openings in a perforated sheet to form droplets which are permitted to fall into a body of liquid calcium ion...
37	4247566	Method of producing deodorized textured protein and textured protein produced thereby A method of texturizing protein in granular or fibrous form comprises injecting the protein into a hydrostatic aqueous liquid under acid and heated conditions at a temperature of 110° C. and...
38	4197323	Process for the production of a textured protein-containing edible product The invention is concerned with a process for the production of a textured protein-containing edible product resembling cooked meat from a fibrous protein material without the use of a binder, in...
39	4188399	Process for preparing a heat coagulable viscous protein Heat coagulable viscous protein product is prepared from oleaginous seed materials by forming an aqueous slurry thereof having a pH of about 5.1 to about 5.9, separating the liquid from the solids...
40	4156028	Process for producing proteinic filaments of high nutritive value A process for producing proteinic filaments of high nutritive value, which comprises preparing an alkaline solution containing a mixture of proteins consisting essentially of (1) proteins of...
41	4154856	Method for stretching a coagulable extrudate Stretched fibers or fibrils from single-cell dopes are prepared by extruding the dope into a moving coagulating bath wherein the fluid motion of the bath causes the extrudate to gradually stretch....
42	4125634	Coagulation and flavoring of spun protein fibers A process is disclosed for the treatment of spun protein fibers which comprises carrying out one or more of the fiber coagulation, fiber stretching, fiber neutralizing or washing steps in a...
43	4117172	Process for preparing simulated soft centered fruits A fruit product having a texture which on eating is sensed as non-uniform like that of soft centered fruits such as gooseberries and cherries is prepared by a process in which fruit pulp or puree...
44	4041183	Method for the formation of articles from collagenous material A method of forming a collagenous article comprising mixing a dispersion of collagenous material with an ester of alginic acid, forming the article, and rendering the mixture sufficiently alkaline...
45	4006256	Olive stuffed with reconstituted pimento and method of production Pitted olives are stuffed with a reconstituted pimento prepared by shaping an aqueous dispersion of macerated pimento having dissolved therein alginic acid or a salt thereof. The shaped dispersion...
46	3987213	Process for the preparation of proteinaceous edible elements Proteinaceous elements are produced by adding discrete portions, particularly drops of a coagulable protein solution, to a coagulating medium under conditions such that the material added is drawn...
47	3956514	Process for preparing wet spun proteinaceous filaments Wet spun proteinaceous filaments are prepared from pulverized, functional defatted leguminous materials having a protein content of about 45 to about 55 percent, by forming an aqueous slurry...
48	3953611	Shaped textured protein food product A shaped protein food product comprising edible textured protein particles bound together by heat-set 7S soybean protein isolate.
49	3925562	Texturizing process for single cell protein containing protein mixtures Protein-containing single-cell microorganisms, combined with vegetable protein, are texturized by a process in which a paste consisting of the said single-cell and vegetable protein is heated under...
50	3922364	Method of lubricating a meat emulsion A method of lubricating a meat emulsion in a product encasing system is disclosed and generally comprises the steps of: (1) moving the meat emulsion through a stuffing tube means by applying...

Matches 1 - 50 out of 90

1 2 >