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6723366 |
Use of puroindoline for preparing biscuits
The present invention relates to the use of puroindolines as additives in biscuit manufacture. More specifically, the present invention relates to the use of puroindolines added to biscuit flour in...
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6723358 |
Encapsulation of components into edible products
An edible matrix composition that has a chewable texture and that contains at least one encapsulated component is obtained by admixing at least one plasticizer, and a ground, free-flowing...
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6720016 |
Flavor composition and stable transparent drink containing the same
Disclosed is a flavor composition comprising a flavor such as peach, orange, etc., with a sucrose fatty acid having an HLB of 16 to 19, preferably sucrose monopalmitate, and lysolecithin,...
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6713102 |
Sugar wafers
A sugar wafer batter containing wheat flour, cereal grits, sucrose, and water, optionally with some or all of the sucrose replaced with a reducing sugar; or wheat flour, sucrose, a reducing sugar,...
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6706305 |
Low glycemic index bread
A low glycerin index baked bread product is provided. The baked bread product comprises a wheat flour product, a grain/seed source of soluble fiber, and a processed source of soluble fiber. The...
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6685974 |
Process for preparing an oat-based functional syrup
A process for preparing an oat-based functional syrup. The process includes milling an oat material to produce a base formulation. Material having a granulation of more than U.S. #100 mesh is...
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6682765 |
Method for producing cereal bread
According to this method, the seeds previously cleaned and still having their germs are steeped in an aqueous medium (water or activated water with or without nutriments) in an amount of at least...
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6676984 |
Nutritional products containing modified starches
Modified starch materials having a number average molecular weight of at least 10,000 for nutritional products provide a relatively slow release of metabolizable carbohydrates, giving a source of...
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6677433 |
Stabilization of hypoallergenic, hyperdigestible previously reduced proteins
Disulfide proteins showed mitigated allergenicity and increased digestibility by pepsin following reduction by thioredoxin. The sulfhydryl groups newly formed on reduction by thioredoxin (at 4°...
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6673383 |
Method for improving the performance of a food product
A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt %...
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6663909 |
Bakery products containing starch n-alkenyl succinate
A composition comprising untreated flour, and starch n-alkenyl succinate, and optionally starch is disclosed. Bakery products comprise aforementioned composition. Sponge cake is a typical example...
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6663903 |
Methods for using xyloglucan endotransglycosylase in baking
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of an XET which improves one or more properties...
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6664092 |
Polypeptides having dipeptidyl aminopeptidase activity and nucleic acids encoding same
The present invention relates to isolated polypeptides having dipeptidyl aminopeptidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic...
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6660311 |
Pre-proofed freezer-to-oven dough compositions, and methods
Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing...
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6656515 |
Method for controlling mixing processes
In a method for controlling the mixing of dough ingredients in a mixer, dough ingredients are mixed. The amount of power supplied to the mixer is measured in specified time intervals. Data relating...
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6656513 |
Bread improving composition
The present invention discloses a bread improving composition containing cellobiohydrolase and its use in bread making.
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6656516 |
Low-browning breadcrumb products
Bread products derived from a dough having a continuous network of developable protein having levels of reducing sugar sufficiently low such that browning under frying conditions is substantially...
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6645545 |
Heat treated cereals and process of making
Heat treated cereal grains can be obtained from cereal grains by a process, wherein the cereal grains are subjected to a heat treatment with a gas in an annular fluidized bed, which gas has...
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6642278 |
Diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids
A mixture contains diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids or comprises diacetyl tartaric acid glycerol monoesters containing: (A) one fatty acid...
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6635289 |
Methods and compositions for retarding the staling of baked goods
The present invention provides novel baked goods having incorporated therein a delivery vehicle that provides protection to an alpha-amylase enzyme from thermal denaturation and continuously...
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6635298 |
Method of preparing tortillas from waxy barley cultivars
Flour tortillas (i.e. soft tacos and tortillas, wraps, flatbreads) with improved texture and nutritional characteristics represent novel food products that can be processed using flour milled from...
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6627242 |
Microwaveable pizza crust
Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such...
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6623943 |
Process for preparing resistant starch
The present invention relates to a process for preparing resistant starch, the resistant starch obtainable from this process and use thereof.
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6620445 |
Alkali metal bisulfates as acidulants in food
A method for providing an acidulant effect in a food. A food is prepared including alkali metal bisulfate in an amount effective to act as an acidulant. Moisture is added in an amount effective to...
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6620450 |
Preservation of baked goods
A process for preserving baked goods takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a...
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6616957 |
Method of stabilizing graham flour, and cracker produced from said flour
A process is provided for making reduced fat, low fat or no-fat graham-based crackers and flour for the production thereof. The process for making the flour includes providing whole wheat berries...
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6616960 |
Baked good covered with sugar-free cream icing
The sugar-free cream icing use to cover a baked good employs a sugar-free composition of 50-100% erythritol, 0-50% bulking agent, 0-1% emulsifier, and 0-1% high intensity sweetener. The icing...
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6613373 |
Enzyme-resistant starch for reduced-calorie flour replacer
An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at...
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6610347 |
Fiber enriched foods
Disclosed is a dietary fiber composition produced by a process involving cooking a calcium caseinate or calcium caseinate and whey protein isolate slurry (containing no more than 50% whey protein...
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6610334 |
Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol...
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6610349 |
Milled cereal by-product which is an additive for increasing total dietary fiber
The present invention provides a high fiber additive composition which is a by-product of milling processes wherein the high fiber additive enhances the fiber content of a variety of products...
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6607760 |
Cereal bar and method of making
A ready-to-eat, nutritionally valuable food bar containing an extruded mixture of (a) agglomerated particles or flakes of at least one cooked-extruded base made of amylaceous materials and milk...
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6599549 |
Dry mix containing brown sugar substitute
A brown sugar substitute is disclosed. The brown sugar substitute comprises sucrose crystals, a fat and molasses. In one embodiment, the sucrose crystals are coated with the fat and the fat coated...
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6599550 |
Low temperature cooking cereal-based products
Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212° F.) and high moisture (i.e., steam) environment are provided. The improved...
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6592925 |
Dough especially for baked goods and method for making
The present invention comprises a dough. The dough comprises a fat selected from a group consisting of one or more of a single fractionated fat, a double fractionated fat, cocoa butter or mixtures...
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6589583 |
Freezer to oven dough products
The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical...
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6586209 |
Xylanase production
An isolated DNA with a nucleotide sequence encoding a ripening form of a xylanase fungal origin having bread improving activity. Cells are transformed with this DNA and used to produce the ripening...
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6579554 |
Freezer-to-oven, laminated, unproofed dough and products resulting therefrom
A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the baked product. A frozen unproofed laminated dough includes...
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6579546 |
Method of making microwavable yeast-leavended bakery product containing dough additive
A microwave baking dough additive that has a gelling component, a gum component and an enzyme component. A method is disclosed controlling moisture migration or starch recrystallization in...
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6572910 |
Process for making tortilla chips with controlled surface bubbling
Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising...
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6569483 |
Dietetic food composition and dietetic method using such composition
Food composition in the form of a flour comprising at least 50% of protein, less than 15% of carbohydrates and 35 to 50% of plant fibers; preferably the carbohydrate content is less than 10%,...
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6569473 |
Process for production of water-soluble vegetable fibers, biodegradable film, paste, chewing gum and low calorie food products
There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by...
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6562384 |
Unified food serving products having persistent crispy crunchy texture
Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for...
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6562388 |
Method of making fast cooking flour
Half-baked flours for making breads, cakes, pancakes, biscuits, tortillas, muffins, cookies, patties, pizzas, nans, brioches, chapaties, nachos, bagels, rolls etc. by heat treating the grain which...
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6558728 |
α-glucuronidases of aspergillus, production thereof and their uses
Recombinantly produced α-glucuronidases which are useful in food manufacturing and as a feed additive to enhance the utilization of the feed components, and in other industrial applications such...
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6555146 |
Sugar-free foodstuff products
The invention concerns improved sugar-free food products, their production and use, in particular, coated food products, their production and use. The products are characterized by their content in...
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6551829 |
Drying-resistant, practical baker's yeast
Disclosed is a dry baker's yeast of a diploid, practical baker's yeast, which is obtained by mating an ATH1 and/or NTH1 gene-disrupted, haploid yeast as produced through gene manipulation of...
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6537599 |
Method for making bakery goods and bakery goods prepared thereby
A method is disclosed for preparing bakery goods having a plurality of edible particles on a top surface having substantially one hundred percent show and a home-made appearance. Also disclosed are...
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RE38009 |
Zeaxanthin formulations for human ingestion
Preparations are disclosed containing the 3R-3′R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement....
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6521281 |
Dough compositions made with dehydrated potato flanules
Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the...
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