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7618664 |
Method for preparing calcium gluconate
The invention provides for a method for the preparation of a gluconic acid from glucose. It is an aspect of the invention to provide a method that comprises the use of enzymes. The method according...
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7560126 |
Amylases, nucleic acids encoding them and methods for making and using them
In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and...
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7396670 |
Asparaginases and method of preparing a heat-treated product
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of...
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7329420 |
Herbal remedy system
A therapeutic mixture has essentially equal parts of eucalyptus globulus oil and pinus sylvestris oil and thymus vulgaris oil.
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6936290 |
Enzyme treated maple syrup and shelf stable products containing enzyme treated maple syrup
A method for producing a shelf stable, high viscosity maple syrup product is provided, which comprises adding a sucrose-cleaving enzyme to maple syrup and incubating the resulting solution. Also...
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6858240 |
Carbon dioxide-hydrate product and method of manufacture thereof
A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said...
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6756067 |
Thick maple syrup product
Methods for producing (1) a shelf stable, spreadable maple syrup product with a consistency of clear honey and (2) a shelf stable, thick, pourable maple syrup product with a viscosity of common...
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6737090 |
Carbon-containing additive for foodstuff fermentations and food compositions containing it
The invention concerns a carbon-containing additive for food fermenting agents characterized in that it comprises branched maltodextrins having between 15 and 35% of 1→6 glucosidic bonds, a...
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6488970 |
Pet food supplement
An animal food product useful as food supplement for pets such as dogs or cats, comprising a carrier and at least one food additive selected from vitamins, provitamins, minerals and trace elements,...
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6485763 |
Shelf-stable, spreadable maple syrup composition
A method for producing a shelf stable, spreadable high viscosity maple syrup product is provided, which comprises adding a sucrose-cleaving enzyme to maple syrup and incubating the resulting...
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6440469 |
Plant protein for nutritional products and method of making same
The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More...
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6365207 |
Use of liquid carbohydrate fermentation product in foods
A food or pharmaceutical composition including a liquid composition comprising the liquid fermentation broth product of a biologically active substance, in a carbohydrate medium other than dairy...
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6251446 |
Use of Xanthomonas liquid carbohydrate fermentation product in foods
A food or pharmaceutical composition including a liquid composition comprising the liquid fermentation broth product of a biologically active substance, in a carbohydrate medium other than dairy...
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6146668 |
Preparation of isoflavones from legumes
Processes for the production of isoflavones are described wherein plant material from plants of the genus leguminosae are contacted with water, an enzyme which cleaves isoflavone glycosides to the...
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6110510 |
Process for producing a seasoning sauce using smoked pork rind
A process for producing a seasoning sauce, in which a microbial starter culture is cultured on a substrate containing an animal protein source to give a koji and is then mashed and further...
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6056980 |
Process for producing starch sugar composition
At least one enzyme selected from α-amylase of various types, an oligosaccharide-forming amylase, β-amylase and a debranching enzyme and an enzyme capable of forming nigerooligosaccharide by...
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5993889 |
Trehalose phosphorylase, its preparation and use
A thermostable trehalose phosphorylase which is obtainable from microorganisms of the genus Thermoanaerobium and which hydrolyzes trehalose in the presence of an inorganic phosphoric acid to form...
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5962047 |
Microcrystalline starch-based product and use in foods
A microcrystalline starch-based product comprising microcrystalline starch, glucose and short chain glucooligosaccharides and having an average particle size of less than about 10 μ, and a process...
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5948453 |
Food flavorant preparation via bioconversion of elemental sulphur
A flavorant agent is prepared by incubating a medium of baker's yeast, elemental sulfur and a reducing sugar to obtain a reaction medium from which hydrogen sulfide gas evolves and then the...
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5935636 |
Trehalose and its production and use
Microorganisms which are able to produce maltose/trehalose conversion enzyme, a novel enzyme, are cultivated in nutrient culture media with malose. During the cultivation, the microorganisms...
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5833757 |
Process for conversion of bananas to sugar syrup
A process which permits the facile conversion of green bananas to a sugar syrup uses a sequence of steps involving grinding the bananas, heating the bananas, treating the bananas with an alpha...
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5789003 |
Method for preparing a flavoring base
Method of preparing an flavoring base, in which a mixture is prepared combining at least water and a starchy starting material, the mixture is liquefied with at least one carbohydrase and it is...
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5786167 |
Method and culture medium for identification of salmonellae
The invention comprises a culture medium and method for distinguishing bacteria of Salmonella species from other gram-negative bacteria, especially those belonging to the family Enterobacteriaceae....
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5773056 |
High cocoa/chocolate liquor syrups with improved flow properties
Compositions containing cocoa, sweetener, a combination of food-grade enzymes, and optionally chocolate liquor are described. The compositions provide a cocoa/chocolate liquor flavored syrup having...
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5759597 |
Filling agent
The use of amylopectin-type starch obtained from potato that has been modified by genetic engineering to suppress the formation of amylose-type starch as a filling agent in the preservation of...
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5656308 |
Non-reducing oligosaccharide with neotrehalose structure, and its production and uses
Disclosed is a novel non-reducing oligosaccharide with neotrehalose structure represented by the general formula as shown by: ##STR1## The oligosaccharide is obtainable by exposing an aqueous...
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5599569 |
Use of amylase-treated low-viscosity starch in foods
A method for adhering seasoning to a food product comprising the steps of: a) coating the food product with a solution containing an effective amount of an amylase treated starch; b) adhering...
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5573794 |
Process for treating a soluble glucose polymer and product thus obtained
A process for purifying glucose polymers which consists in treating a low-calorie soluble glucose polymer: polyglucose, polydextrose or pyrodextrin, with a glucose oxidase and an anion exchanger in...
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5569483 |
Degraded polysaccharide derivatives
A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the...
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5565226 |
Immobilized enzyme for removal of residual cyclodextrin
The immobilized enzyme for removal of residual cyclodextrins is either a combination of an alpha-amylase and a CGTase which has been immobilized or a fungal alpha-amylase which has been...
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5562937 |
Amylase-treated waxy starch in foods and process of making
A formulated starch-containing food product characterized by improved mouth-feel and texture is prepared from a mixture of non-starch ingredients together with a beta-amylase or glucoamylase...
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5543162 |
Polymeric capsules, method of making the same, and foodstuffs containing the same
An insoluble polymeric capsule comprising at least two polymeric components, wherein one of said components is a hydrophilic colloid, and another of said components comprises a degradation product...
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5523099 |
Non-reducing oligosaccharaide with neotrehalose structure, and its production and uses
Disclosed is a novel non-reducing oligosaccharide with neotrehalose structure represented by the general formula as shown by: ##STR1## The oligosaccharide is obtainable by exposing an aqueous...
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5512290 |
Compositions containing 2-acetyl-1-pyrroline
A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with...
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5403599 |
Method for preparing tamarind oligosaccharides
A cellulase hydrolysate of tamarind polysaccharide is utilized as a substitute for a portion of metabolizable carbohydrates in processed foods to prepare reduced-calorie versions of said process...
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5366755 |
Foodstuffs containing novel degraded cellulose derivatives
A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the...
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5246718 |
Starches with an improved flavor
The present invention relates to a method for improving the flavor of starch by incubating the starch with an enzymatically active peptidase containing cell preparation under such conditions that...
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4971814 |
Water-soluble dietary fibers and method for preparation of same
Dietary fibers having average molecular weight of 2,000-15,000, which are prepared by partially hydrolyzing polysaccharides of Konnyaku powder with a cellulase derived from microorganisms belonging...
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4933191 |
Novel dextran produced by leuconostoc dextranicum
A novel dextran having a slushy, applesauce-like appearance with a particulate gel-like structure in crude form is described. The dextran is particularly produced by Leuconostoc dextranicum...
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4925795 |
Method of using G-4 amylase to produce high maltotetraose and high maltose content starch hydrolysates
Maltotetraose or maltose is specifically produced in a high yield from starch by causing an amylase produced by a microorganism of genus Bacillus circulans G-4 to act on the starch.
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4911934 |
Chewing gum composition with encapsulated sweetener having extended flavor release
The present invention comprises a chewing gum composition having extended sweetness release including a chewing gum base, an extended release encapsulated sweetening agent in a coating material...
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4894242 |
Nutritional rice milk product
The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high...
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4886672 |
Process for the liquefaction of beets and chicory roots by enzymatic hydrolysis and liquid hydrolysate obtained
A process for the liquifaction of beets or chicory roots which includes washing and grinding the beets or chicory roots to provide a ground product; mixing the ground product with a mixture of...
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4855149 |
Method for producing novel dried compositions containing polysaccharides
Novel dried compositions containing polysaccharides (dextrans and levans) derived using a Leuconostoc to ferment sucrose to produce the polysaccharides are described. In particular, dried...
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4840807 |
Branched dextrin production and compositions containing same
Branched dextrin and linear oligosaccharides are produced by degrading starch with alpha-amylase followed by fractionating with a gel-type filtering agent. The branched dextrin is useful in the...
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4788145 |
Process for preparing 1-O-alpha-D-glucopyranosido-D-fructose
A process for preparing 1-O-α-glucopyranoside-D-fructose by enzymatically converting sucrose is described, wherein a sucrose solution is brought into contact with free or immobilized, living or...
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4725387 |
Process of shaping anhydrous crystals of maltitol and the whole crystalline hydrogenated starch hydrolysate mixture solid containing the crystals
The present invention relates to anhydrous crystals of maltitol and the whole crystalline hydrogenated starch hydrolysate mixture solid containing the crystals, and processes for the production and...
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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...
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4693982 |
Enzymatically-treated guar gums
Aqueous guar gum compositions having a very low content of insolubles, the compositions being formed by impregnating free-flowing solid, particulate guar gum with one or more hydrolytic enzymes and...
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4672034 |
Oxidative enzyme-catalyzed crosslinking of beet pectins
Beet pectin is crosslinked with an oxidizing system containing an oxidizing agent and an enzyme such as peroxidase that uses the oxidizing agent as a substrate. The crosslinked beet pectin is...
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