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8029840 Method and device for producing and packaging sausage type products  
According to this method, the products are produced by continuously co-extruding a bead coated with a starting base comprising hydrocolloids so as to form a skin by calcium gelation when the...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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...
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,...
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...
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...
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...
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...
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...
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...
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.
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...
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...
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., Aw...
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 by...
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...
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...
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...
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...
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...
4369189 Novel unsymmetrical formamidine-sulfenylated carbamate compounds  
Novel unsymmetrical formamidine-sulfenylated carbamate compounds exhibit broad-spectrum insecticidal, miticidal and nematocidal activity.
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...
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...
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...
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...
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...
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...
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...
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...
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 ...
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...
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...
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...
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....
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...
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...
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...
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...
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...
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...
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.
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...
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