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7534458 Process for producing rice flour and use thereof  
A process for producing rice flour, which comprises the steps of soaking material rice grains in water, crushing the resulting rice grains, penetrating α,α-trehalose or maltitol into the rice...
7169423 Coating composition for food products  
A virgin chitosan polymer is added to an acid and water solution in an amount sufficient to form an edible composition having a solids content greater than five percent (5%) and a liquid viscosity....
6869628 Methods and formulations for providing gloss coatings to foods and for protecting nuts from rancidity  
The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss...
6805902 Precision micro-optical elements and the method of making precision micro-optical elements  
Micro-optical elements such as lenses and wave-guides are manufactured by printing a hardenable optical fluid using digitally driven ink-jet technology. An array of micro-optical elements are...
6746700 Caramel corn product and a method of making the caramel corn product  
A composition that includes a puffable food component and an edible emulsion, where the edible emulsion is a water-in-oil emulsion or an oil-in-water-in-oil emulsion, and the edible emulsion...
6706296 Microwave popcorn article incorporating coarse salt  
Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a...
6623782 Process for producing popcorn  
A process for producing popcorn comprising the steps of (a) mixing a polyglycerol fatty acid ester having an HLB of 10 or less made from a polyglycerol having an average degree of polymerization of...
6572907 Method for drying walnuts  
A method for drying nuts that includes removing, acids, particularly tannins, and stopping enzymatic activity within the nut prior to drying provides a novel approach to processing nuts that has...
6495180 Acid reduced whole bean coffee and process  
A process for producing acid reduced coffee beans. An aqueous solution including potassium hydroxide and polyethylene glycol is applied to whole bean coffee immediately after roasting. The water...
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...
6352727 Bactericides  
An object of the present invention is to provide a bactericide (and a fungicide) that is highly safe and has strong bactericidal power even when used in low concentration, and that can be used...
6242021 Pretzel stick snack item  
A small, bite-sized snack food item is disclosed which combines a pretzel stick and a group of cereal rings annularly disposed on the stick, thereby combining the flavor of the pretzel with the...
6231899 Cream filled wafer product  
A wafer product comprises a wafer shell comprising at least two wafer half-shells coupled together face to face. This shell contains a filling of a substantially hydrated mass which includes a soft...
6210721 Microwave popcorn incorporating coarse salt and method of preparation  
A microwave popcorn article comprising any conventional microwave popcorn bag, and a food charge disposed therein including kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient...
6162475 Edible food coatings containing polyvinyl acetate  
Compositions for preparing edible coatings for fruits, vegetables, and prepared foods, which include polyvinyl acetate, provide a coating with a high gloss.
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...
6090433 Leguminous snack food and process of making the same  
A leguminous food product which generally retains the shape of the legume from which it was made is formed from a variety of legumes such as pinto beans, red beans, black beans, navy beans, kidney...
6083552 Microwaveable popcorn product and method  
Microwave snacks that include mixtures of popcorn and an expandable or puffable food pellet are disclosed. The pellets are gelatinized dough pellets which puff or expand upon microwave heating in a...
6024995 Food product with a filling and a method of producing it  
6010728 Process for promoting skin healing of freshly dug potatoes  
A method to promote skin healing of freshly dug potatoes is disclosed. Treatment of freshly dug potatoes with DMN either prior to or immediately after storage promotes rapid healing of cuts,...
6007859 Method of coating a product with a liquid coating in a cooling chamber  
In cooler used for coating a product such as food with a uniform layer of a liquid coating material, the mass of the product is measured either in the cooling chamber or just before it is...
6001404 Method of making coated ball-shaped frozen dessert product  
A method of making a coated ball-shaped frozen dessert product in which an ice cream mix is coated around a center material. The method includes charging an edible center material into a rotary...
5997916 Microwave popcorn fortified with calcium and method of preparation  
Disclosed are microwave popcorn articles comprising any conventional microwave popcorn bag, and a food charge disposed therein comprising kernel popcorn, fat, salt and sufficient amounts of a...
5939119 Coating for nuts  
A process for coating nuts which comprises immersing the nuts in a molten edible material which is solid at ambient temperature to coat the nuts with molten edible material, separating the excess...
5891246 Seed coating apparatus  
A seed coating apparatus for applying a coating fluid to seeds, consists of a seed input, a housing connected to the seed input, the housing having a seed output, a rotating seed dispersing member...
5804239 Method and composition for food flavoring  
A method and composition for food flavoring having a carrier, an amount of capsicum oleoresin, and an amount of a saponin sufficient to enhance the effectiveness of the oleoresin capsicum, whose...
5798132 Process for applying a flavored coating to a food product  
The present invention involves the preparation of a starch-based food product coating containing a mixture of seasoning and liquid and dry ingredients that is applied on the product and...
5770248 Reduced fat shredded wafers and process  
Reduced fat, low-fat, or no-fat shredded whole grain wafers or biscuits are produced which exhibit a non-gritty smooth or a slippery mouthfeel and glossy appearance even though the fat content is...
5753287 Flavored popping corn with low or no fat  
A flavored and/or colored unpopped popcorn is prepared by use of an amylase-treated low viscosity starch. Such popcorn may be popped in a microwave oven without the use of added fat or oil. Not...
5718936 Process for preparing roasted nuts  
A process for preparing roasted nuts is presented. The process includes exposing raw nuts to a brine solution under conditions effective to provide a coating of salt on the nuts; applying to the...
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...
5690979 Method of preparing reduced fat microwave popcorn  
Disclosed are microwave popcorn articles which upon microwave heating provide popcorn of reduced fat content, better fat distribution and improved taste as well as methods for the preparation of...
5688543 Composition and method for flavoring unpopped popcorn  
A method of coating popcorn pieces is provided. According to one application of the method, an aqueous-based adhesive composition is applied to prepopped popcorn flake. Flavorant is then added in a...
5662958 Method for modifying canola seeds for use in ruminant feed  
A method for treating canola seeds for use in ruminant feed is disclosed. The method consists of treating substantially intact canola seeds at a temperature of 30°-90° C. with an aqueous alkaline...
5628810 Method and composition for increasing the protein content of grains  
The present invention describes a protein guarantor composition and its application, in particular to improving the protein content of cereals. The protein guarantor composition containing urea as...
5595780 Process for the preparation of partially-defatted nuts and product thereof  
The present invention relates to a process for preparing flavorful partially-defatted nuts and the nuts so prepared. The process involves partially defatting nuts and then contacting them with an...
5585127 Composition and method for flavoring popped popcorn  
A flavored, aqueous-based, adhesive composition containing no added fat or oil is sprayed onto popped popcorn, then a dry flavorant is applied, and the popcorn dried of excess moisture.
5500220 Biological and dust control methods for bulk/granular solids  
A foam carrier for a dust control agent and a biological control agent is provided to control fugitive dust dissemination and biological activity in bulk/granular solids.
5443858 Composition for sweetening microwave popcorn; method and product  
A microwaveable mixture useable for preparing a microwaveable popcorn product with the sugar-base flavoring is provided. The mixture includes unpopped popcorn a sweetening blend and a glazing...
5436015 Process for preparing non-browning, enrobed pasta  
The present invention relates to a process for producing a flavored, enrobed pasta product, said process comprising: (a) applying a first aqueous composition to pasta; (b) contacting said pasta...
5424085 Producing translucent amorphous sugar coated edible nuts and seeds  
Individual coated nuts or seeds are produced by mixing nuts or seeds at 180° F. to 270° F. with coating syrup (including sugar and sweetener syrup) at 270° F. to 330° F., in a rotating pan...
5362505 Coating unblanched, raw nuts  
Disclosed is a method for producing individual, crunch-confectionery-coated edible nuts. The raw, unblanched nuts are first coated with a film-forming polysaccharide to maintain the skins adhered...
5298268 Seasoned snack foods and methods for production thereof  
A low fat content, seasoned, cereal-based snack food having a low moisture content is produced. An adhesive for the seasoning is an at least partially amorphous form of a mixture of at least one...
5284666 Method for preparing flavored unpopped popcorn kernels  
A method for preparing flavored unpopped popcorn kernels is disclosed involving dehydrating unpopped popcorn kernels to produce partially dehydrated kernels having retained sufficient moisture for...
5268186 Product and process of making heat stable flavors containing fatty acids  
Heat stable flavor compositions are disclosed containing a flavor having a free fatty acid as an essential flavor component in a multivalent metal salt as the heat stabilizer for the fatty acid....
5260070 Microwave reconstitution of frozen pizza  
A method of making a microwave reconstitutionable pizza including coating the outer peripheral edge of the pizza crust with a liquid crust coloring substance, which includes an aqueous solution of...
5240726 Product and process of making low calorie nuts  
The present invention relates to nuts and nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the...
5198253 Composition and method for conditioning grains  
The present invention is directed to a grain conditioner composition for treating grain prior to rolling the grain into flakes so as to cause increased water uptake and gelatinization, wherein the...
5194278 Fruit-flavored, roasted nuts  
The present invention relates to edible cores, especially nuts (peanuts, cashews, etc.), having a desirable fruit flavoring. More particularly, the invention relates to edible cores which are...
5156870 Nutritive coating for animal feeds  
The invention is a method for coating animal feeds; more particularly a method utilizing a coating composition comprising cane molasses for animal feeds which provides a golden brown color and...
Matches 1 - 50 out of 127 1 2 3 >