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9034406 Preserving seasoning flavour profiles during the manufacturing of food-seasoning sheets  
A method and an installation are provided for preserving desired seasoning flavour profiles during the manufacturing of food-seasoning sheets. The method includes the steps of; laying a thin layer...
8999417 Method of preparation of a coated food product  
The disclosure relates to a method for preparation of a food product. The method comprises the following steps: applying on the food product a batter composition; applying on the food product a...
8968810 Mould and method for preparing a decorative cake coating  
In one aspect, the present invention is directed to a method for preparing a decorative cake coating, the method comprising the steps of: providing a contour of a figure, the contour being made of...
8951584 Feed for fish  
A fish feed comprises carvacrol and/or salvia extract (provided that where the fish feed comprises carvacrol and not salvia extract the lipid content of the fish feed is at least 15 wt %). The...
8765203 Process for seasoning low-fat snacks  
A method for preparing a low-fat snack food fries the snack food, removes some of the oil accumulated by the frying, re-applies oil onto the surface of the snack food and then applying a seasoning...
8580327 Heat stable, fat-based confections and methods of making same  
New coated food products are provided. The products comprise a center food piece such as a nutmeat or cereal piece, and a coating surrounding the center food piece. The coating can be flavored...
8486471 Snack/convenience foods and the like having external and/or internal coating compositions  
The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally...
8409644 Microwavable refrigerated scrambled eggs and process  
A microwavable, refrigerated scrambled egg composition. The composition includes a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions...
8216621 Delivery system for low calorie bulking agents  
The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner...
8163321 Coated potato substrates having reduced fat content  
A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The...
8119179 Grain-based food product with powder coating  
A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding...
8071145 Controlled glycemic response sweetened cereal product  
The present invention provides a food product comprising: a formed reduced glycemic response cereal component; and a non-sticky reduced glycemic response sweetener coating over the formed cereal...
8043640 Process for producing a doughnut, and doughnut produced thereby  
A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and,...
7981453 Delivery system for low calorie bulking agents  
The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner...
7964231 Coated potato substrates having reduced fat content  
A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The...
7906164 Snack/convenience foods and the like having external and/or internal coating compositions  
The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally...
7867537 Production of snacks having an expanded, crispy, chip-like textured coating  
A savory or sweet snack having an expanded, crispy, chip-like textured, substantially uniform, homogeneous, cellular coating is obtained by tumbling an edible core material, such as nuts or dried...
7819053 Method and system for molding chocolate utilizing an air knife and products made  
Prior to cooling, an air knife is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray, preferably using a one-shot depositor....
7794771 Freeze-dried coffee tablets and method of making same  
The present invention relates to a coffee tablet which is obtainable by molding and freeze-drying a solution of coffee solids into a desired shape and which has improved dissolution properties and...
7537792 High speed coating of gum cores  
A system and process for coating pieces or cores of confectionery material, such as chewing gum, with a sugar-based coating or a sugarless-based coating. The solid content of the sugar or...
7494678 Method and apparatus for producing a doughnut  
A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and,...
7488503 Encapsulation compositions and processes for preparing the same  
Matrix compositions which contain a mixture of two different food polymers are useful for encapsulating encapsulates, such as flavoring agents.
7452560 Process for preparing a hand-held snack item, and the product thereof  
A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item,...
7294355 Snack/convenience foods and the like having external and/or internal coating compositions  
Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are...
7153533 Seasoning system and method  
An improved seasoning system 10, 11, 13 uniformly coats a food product with the desired amount of seasoning, with the seasoning rate preferably being controlled as a function of the product volume...
7108878 Process for making microwavable French fries  
A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40–50% by weight,...
7005151 Method and apparatus for coating a product  
There is described an apparatus (1) that may be used for providing ice lollies (2) with a coating from a dipping container (4). The coating mix (3) comprises almond flakes (16) and fluid chocolate...
6969534 Process of preparing frozen french fried potato product  
A frozen French fried potato product possessing unique taste characteristics is manufactured by producing potato pieces having a desired shape, frying the potato pieces, freezing the potato...
6958165 Puff pastry biscuit for refrigerated or frozen food product  
A thin puff dough biscuit for a refrigerated or frozen food product. The biscuit has a laminar structure containing 6 to 10 sheets of puff dough and a maximum thickness of at most 2 mm. The...
6890573 Method for applying sauce and method for manufacturing rice cracker  
A baked dough of a soft-baked type is produced, and the surface of the baked dough is coated with the application of a fat and oil component. Then, an emulsified sauce is further applied onto the...
6858241 Farinaceous surface product that is toaster reheatable and method  
A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to...
6846502 Edible hot melt composition  
The instant invention is directed to a food grade, hot-melt adhesive which may be prepared by blending and melting a starch with a plasticizer and optionally adding a moisture resistant agent....
6805747 Apparatus for coating meat  
A method and apparatus for coating hams is provided. Sugar is uniformly dispensed on an inclined plate that is heated to melt the sugar. The sugar flows into a reservoir from which it is poured...
6733809 Method for applying dry toppings to baked goods  
The method for applying dry toppings to baked goods includes the steps of pre-treating a surface of the baked goods, after baking, with an adhesive substance such as a pregelatinized wheat starch...
6576279 Method for thermal processing and acidification of pasta products  
A method of making a shelf stable pasta, rice or noodle product, a shelf stable pasta rice or noodle product produced by that method is described.
6558722 Use of powdered gum in making a coating for a confection  
A coating process for coating a plurality of centers comprising the steps of: (a) tumbling a plurality of centers in a rotating pan; (b) wetting said plurality of centers with a grossing syrup;...
6524634 Coated ice confectionary products  
A coating having a marbled appearance, a confectionery product provided with a coating having a marbled appearance and methods of preparing the same. the coating may be chocolate or water-based.
6482461 Process of preparing flavored noodles  
A method of producing flavored noodles. The method involves preheating flavor ingredients to cause a partial flavor reaction to occur and than adding the preheated flavor ingredients to the dough...
6468569 Frozen uncooked cinnamon roll that can attain the qualities of freshly prepared cinnamon roll when thawed and baked  
An improved frozen cinnamon roll can be produced using a specific improved recipe and a significantly improved process. The cinnamon roll product can be manufactured and sold in a frozen form to a...
6461656 Starch phosphate ester for use as an expansion aid  
The present invention is directed to the use of starch phosphate esters as an expansion and/or texture aid in food or industrial products. The invention further provides the formulations and...
6461654 Blends for barrier layers for food products  
Blends of a natural wax, such as sunflower wax and glyceride materials, substantially being triglycerides and having an N20>20 display excellent properties when applied in barrier layers for...
6444244 Method for making a shelf-stable soft pretzel  
A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage...
6428836 Starch phosphate ester composition, process and method of use in food  
The present invention is directed to a process of preparing starch phosphate monoesters, optionally in the presence of oligosaccharides, having improved reaction efficiency and reduced side...
6423355 Imbibant grains for bakery and other uses  
There is provided a grain suitable for use in baked products and a method for producing the grain in which the grain has been preconditioned by physical action sufficient to induce an internal...
6406729 Method and process for producing an improved milk replacer  
A method of producing a milk replacer product that includes creating a pattern of air flow in a mixing zone of a mixer, gravity feeding a powdered nutritional composition into the mixing zone,...
6406731 Frozen filled yeast-leavened bread product and a method for making the product  
A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at...
6399129 Cooking aid of the lump type  
Cooking aid of the lump type having the shape of a lump with a granular surface and comprising a flavoring core and a coating of a binding base and visual components. Also, a process for preparing...
6368645 Reheating tolerant icing composition  
An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low...
6306447 Integrated emulsifier and edible fiber  
Composition: There is provided a process for the preparation of composition including at least one emulsifier and at least one edible fiber, the process including i) providing an initial...
6288179 Battered and battered/breaded foods with enhanced textural characteristics  
A food product having the crisp texture, golden brown appearance and fresh fried taste of conventionally-fried foods, comprising a food substrate coated with a cereal-based batter containing...

Matches 1 - 50 out of 262 1 2 3 4 5 6 >