Matches 201 - 250 out of 437 < 1 2 3 4 5 6 7 8 9 >
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4946693 Process for the preparation of intermediate moisture vegetables  
To prepare instant food products having a long storage life, such as soups or sauces incorporating a garnishing, including vegetables having intermediate moisture content which are stabilized...
4943552 Process for preparing a gas absorbent  
A novel process for preparing a gas absorbent, comprising the steps of adding sodium bromate to a mixture of sulfuric acid aqueous solution and active carbon, reacting them, separating solids from...
4937092 Increased shelf life for refrigerated fish  
Fish fillets, particularly those from high fat fish, can be storage stabilized and yield stabilized by means of a composition containing an alkali metal tripolyphosphate hydrated with lemon juice...
4937085 Discoloration preventing food preservative and method  
A food preservation composition comprising a combination of safe chemicals is effective in low concentrations and imparts no off-color taste to the foods with which it is used, yet effectively...
4931294 Environmentally stable chewing gum composition containing xylitol  
Chewing gum containing gum base, xylitol and flavor, but which is free of added water and hygroscopic ingredients, is environmentally stable, i.e., does not absorb significant amounts of water from...
4927657 Reduced tartness salad dressing  
The reduced tartness preservation system disclosed herein at least two edible acids as complete replacement for conventional acid stabilizing systems (such as 100% acetic or latic acid) at standard...
4913921 Food products containing fish oils stabilized with fructose  
Disclosed are food products, especially stable emulsions such as salad dressings, which contain non-hydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor...
4910036 Process of treating vegetables for use in a vegetable omelette mix  
A low cholesterol vegetable omelette mix is prepared by blending a biologically-stable vegetable sauce with a low calorie liquid egg product. The vegetable sauce is prepared by a process comprising...
4883679 Brine for conserving cucumber  
The invention relates to a brine for conserving cucumber in bulk making fermentation unnecessary. The brine according to the invention is an aqueous solution containing per liter of the solution:...
4861604 Sheetable thermostable filling composition  
A sheetable, thermostable filling composition capable of being baked to a crisp texture is produced by a method which comprises: dispersing gelatin and maltodextrin in water at a temperature of at...
4861383 Process for recovering subterranean stem starch and protein  
This invention provides a process for easily recovering nearly white starch and protein having a high commercial value by depressing darkening of crushed slurry and juice in producing starch and...
4857345 Compositions for the treatment of fruit and vegetables by thermal fogging and processing method using said composition  
The invention relates to a composition for the treatment of fruits and vegetables by thermal fogging. The composition comprises from 2% to 25% by weight of at least one active protective and/or...
4857346 Process for preventing staling of starch-containing composition  
A method for preventing staling of a starch-containing composition for foods and non-foods, which comprises adding an anhydrosugar and/or an anhydrosugar derivative to the composition. The method...
4849237 Method for sanitizing poultry carcasses in a poultry processing plant utilizing ozonated water  
A method for sanitizing poultry carcasses utilizing ozonated water applicable to a mass poultry processing facility. Ozonated water is produced to a concentration of at least 0.5 parts per million...
4816406 Inhibition of trichothecene toxins by ancymidol  
The compound ancymidol, a known potent plant growth retardant and weak fungicide, has now been found to inhibit biosynthesis of trichothecene toxins on substrates susceptible to growth of...
4814192 Process for preserving raw fruits and vegetables using ascorbic acid esters  
A process of inhibiting enzymatic browning in mechanically injured, raw fruit and vegetable products, including juices, comprising treating the products with ascorbic acid-2-phosphate esters and...
4814193 Reduction of microbial population on surface of food materials  
The present invention teaches of process for reducing the microbial population, in particular the pathogens, on the surface of food materials such as fruits and vegetables consisting of contacting...
4808330 Non-toxic detergent for cleaning fruit and vegetables  
A detergent composition harmless to human body and animals. More particularly, the present invention discloses a detergent composition comprising form 15 to 30 weight percent of sodium chloride,...
4789553 Method of thermally processing low-acid foodstuffs in hermetically sealed containers and the containers having the foodstuffs therein  
Low acid heat-sensitive foodstuffs, such as low acid heat-sensitive vegetables and cereal grain products, are thermally processed in the presence of a mixture of an acid and its lactones,...
4767633 Method and apparatus for handling and processing food piece slices  
Food piece slices serially formed by the blade of a slicer are captured with a moving stream of liquid and carried in the moving stream of liquid during free-fall of the liquid under the influence...
4761292 Ready-to-spread cake frosting  
A storage-stable ready-to-spread cake frosting contains: (a) about 40 to 85 weight percent sugar, at least about 20 weight percent of which comprises fructose; (b) about 1 to 12 weight percent of a...
4751095 Aspartame stabilization with cyclodextrin  
The present invention deals with the stabilization of aspartame, by the formation of an inclusion complex of aspartame and cyclodextrin. The inclusion complex is formed by combining the aspartame...
4748032 Method for preventing deterioration of starch-containing foods  
A method for preventing deterioration of a food is disclosed wherein an oosaccharide originating from agar or carrageenan or both agar and carrageenan are added to the food. The method is effective...
4743457 Treatment of fruit and vegetable material  
A process for treating fruit and vegetable materials to inhibit the formation of a reddish colouration during heat processing which comprises adding an effective amount of a protein to the fruit or...
4710388 Method for treating pineapples  
The crowns of mature pineapples ready for harvest are treated with an aqueous medium containing sufficient amounts of a gibberellin to retard withering and senescense of the crowns. The medium is...
4710393 Low water activity confection composition  
A water-base sugar confection having a caramel flavor and texture and formed of a total carbohydrate content equal to or greater than fifty percent by weight, dry basis wherein the carbohydrate...
4707374 Thermostable edible creme  
A thermostable edible creme having low water activity comprises a cooked dispersion of a modified starch and a hydrocolloid in a low-moisture solvent system which contains corn syrup.
4704288 Heat stabilized sweetener composition containing APM  
This invention encompasses a heat stabilized composition of aspartame, its salts or metal complexes and a partially hydrogenated vegetable oil melting at about 120° F. or above. This composition...
4684526 Antistaling/conditioning agent in producing bakery products  
A blend of a hydrophillic lecithin having an HLB value of at least about 8 and at least one of a monoglyceride, lactic acid esterified monoglyceride, succinic acid esterified monoglyceride, maleic...
4673579 Method of drying plants having stems and leaves  
Material for drying cut plants includes a drying agent providing a basic pH of at least 11 and becoming at least partially insoluble at a pH no greater than approximately 13.4. Such agent...
4650686 Control of browning reactions in baked goods by addition of soda and an emulsifier  
A method for reducing excessive browning in a baked good containing reducing sugars is described. The method comprises adding to the dough of the baked good about 0.15% to about 0.65% baking soda...
4647462 Frozen cauliflower product and treatment method  
A frozen cauliflower product containing a concentration of sodium acid pyrophosphate (hereinafter refered to as "SAPP") of at least about 0.07% by weight, the primary purpose of which is to prevent...
4592915 Process and compositions for stabilization of forages  
This invention relates to the preservation of moist forage crops, high moisture grains, silages and haylages, brewer's wet and spent grains, distillers wet and spent grains and similar byproducts...
4572836 Stabilized edible herb composition and method  
An edible sterilized herb composition is provided which is in the form of a puree or paste and is stabilized to retain fresh flavor and color even after prolonged periods of storage and includes...
4564526 Method for manufacturing processed foodstuffs from algae as materials  
A method for manufacturing a processed foodstuff from an alga as a material, which comprises heating the alga in water or a flavoring liquid in the presence of a metal in order to carry out the...
4547377 Stabilized solid compositions  
A solid composition containing a monosaccharide or/and a disaccharide and an amino acid is stabilized by incorporating therein at least 40%, based on said amino acid, of a polysaccharide with a...
4542033 Sugar and acid infused fruit products and process therefor  
Disclosed are processes for preparing shelf stable fruit pieces. The process comprises the steps of (a) providing fresh fruit pieces; (b) deactivating or retarding enzymatic browning; (c) cooking...
4540585 Food products containing α-amylase and process  
A pet food product containing at least one amylaceous ingredient maintains or improves its soft texture during storage when the enzyme α-amylase is added thereto and processed using heat.
4536406 Red colored meat analog  
Soy isolate based red meat analog products are colored red with laccaic acid and paprika.
4514428 Crisp apple snack and process for making same  
A crisp apple wafer-shaped snack is made from apples which are thinly sliced, exposing the seeds. The seeds are removed by washing, the slices are treated to prevent browning and are steeped in a...
4511587 Enzyme inactivated hops  
A process for the production of hops which process includes treating the hops in such a manner that the activity of the enzyme "α-acid oxidase" is significantly reduced or halted. Hops produced by...
4504504 Texture preservation for diced fresh food products using gelled polyuronic acids  
The present invention describes a process for preserving the natural texture of diced, pectin-containing fresh fruit and vegetable products through the rigors of conventional heat and acid...
4477482 Peanut flavoring compatible with water based food systems  
A peanut flavor composition compatible in aqueous food systems comprises about 40 to 50 wt-% of ground peanuts, about 20 to 25 wt-% of water, about 20 to 25% of an edible polyhydroxy compound,...
4448707 Material for drying cut plants and apparatus for facilitating such drying  
Material is provided for drying cut plants. The material includes a drying agent providing a basic pH in a solution of at least 11 and having properties of becoming at least partially insoluble at...
4415601 Quick hardening icing composition  
A quick hardening icing composition is disclosed which is used in conjunction with an improved bakery goods tray structure to carry out an improved method for processing and packaging bakery goods....
4407832 Processing of mushrooms with reduced weight loss  
Freshly picked washed mushrooms are subject to a modified atmosphere and infused with a suspension containing a particulate microscopic heat stable material. Upon blanching in boiling water the...
4407839 Dusting blend  
This invention relates to an improved dusting blend and the use of such a blend in a baking process. The improvement resides in the addition of salt to the dusting blend to retard insect...
4401624 Buffered solutions which have a reduced corrosive nature  
A method is disclosed for preparing and using buffered aqueous solutions of carboxylic acids and metal salts of carboxylic acids. Such solutions are useful as mold inhibitors in bread, cakes, and...
4387109 Intermediate-moisture frozen oil-in-water emulsion foods  
Microbiologically stable foods which are oil-in-water emulsions usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended...
4374153 Process for controlling the pinking of onions  
Dehydrated onion products can be prepared using a wide variety of drying conditions without pinking of the onions by treating the onions with an effective amount of base before or during the...
Matches 201 - 250 out of 437 < 1 2 3 4 5 6 7 8 9 >