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6503555 |
Composition related to low glycemic index foods
A method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because when consumed, it does not...
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6500475 |
Edible dough support
To facilitate baking a frozen dough product in an oven, the dough product is formed over an edible film or substrate that may have a plurality of die-cut holes. This film serves as a baking...
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6497910 |
Oil absorption retarder
An oil absorption retarder containing alginic ester and fried foods produced by using the oil absorption retarder. The oil absorption retarder of this invention can efficiently retard oil...
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6495191 |
Wheat flour for mineral-enhanced bakery products
A wheat flour, and dough made from the flour, are produced using between 5-50% (desirably 15-45%, preferably 25-35%) by weight middlings (e.g. from the first and second breaks) added to straight...
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6491959 |
Production of crispy corn-based snacks having surface bubbles
Baked, corn-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are...
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6485761 |
Methods for using lactonohydrolases in baking
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of one or more lactonohydrolases which improve...
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6482454 |
Microwaveable bread products
Bread and similar wheat flour-based products are provided which exhibit reduced toughness when subjected to microwave heating. The products are prepared from wheat flour-based, leavened doughs...
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6475540 |
RTE cereals and other foods presweetened with D tagatose
This invention discloses an RTE cereal having a sugar coating containing D tagatose, either alone or in combination with at least one polyol, and processes for preparing such cereal. This invention...
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6472005 |
Savory snack product
A savory snack product with two layers of a whipped and baked savory sponge and a filling in-between, with the sponge having an a w value of between about 0.6 and 0.85, a pH value of between about...
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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...
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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...
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6458401 |
Process for producing a powder containing crystalline particles of maltitol
The invention concerns a process for the manufacture of a powder containing crystalline particles of maltitol, which includes continuously mixing maltitol syrup having a dry matter content of at...
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6451367 |
Food compositions including resistant starch
The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of...
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6451360 |
Method for treating a subject afflicted with intestinal malabsorption
A composition for human or animal consumption for supplying folate which includes a natural isomer of reduced folate, such as (6S)-tetrahydrofolic acid, 5-methyl-(6S)-tetrahydrofolic acid,...
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6447824 |
Substitute for edible oil and fat
A substitute for edible oil and fat, which contains fine particles having an average particle size of 250 microns or less and a surface hydrophobic degree of 35 g or less as the oil absorption...
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6436459 |
Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks
Snacks made from dough composition comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride...
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6436458 |
Scoopable dough and products resulting therefrom
A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick...
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6432465 |
Dough compositions used to prepare reduced and low-calorie snacks
Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and increased...
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6419965 |
Method for preparing leavened dough or leavened puff pastry food products
Leavened dough-based food products and leavened puff pastry-based food products are produced without the need for providing by a process which comprises preparing dough by mixing gluten, flour,...
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6419977 |
Nutritional meat extender compositions
A novel meat extender composition for boosting the nutritional value of meat contains a four component dry mix system of whey protein concentrate, maltodextrin, a starch and non-fat dry milk....
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6419973 |
Process for preparing corn based french fry strips
French fry strips and a related preparation process are provided, wherein the strips are produced from a corn based dough. The corn based dough comprises a matrix of corn meal and corn flour of...
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6413563 |
Ready-to-brake refrigerated sweet dough
A ready-for-use refrigerated sweet dough that is prepared from flour, sugar, a leavening agent and fat. The dough has a surface that includes grooves, score lines, or combinations thereof which...
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6413562 |
Healthy bread crumbs
The present invention relates to healthy bread crumbs and particularly bread crumbs made from whole wheat flour, rye flour, whole grain flour; low fat and/or baked blue tortilla chips, potato chips...
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6413559 |
Enzymes with aminopeptidase activity
The present invention relates to a 35 kDa enzyme exhibiting aminopeptidase activity which is derived from a fungal microorganism, a DNA construct comprising a DNA sequence encoding said enzyme, a...
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6410073 |
Microwaveable sponge cake
Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such...
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6410074 |
Method for making a microwaveable sponge cake
Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such...
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6406725 |
Method of visually labelling agricultural commodites
A method of visually marking an agricultural commodity before or after processing is provided. The markers are colored plant protein-derived pellets that can be made in different sizes and shapes...
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6403128 |
Bakery products containing fructo-oligosaccharide
Bakery products such as bread obtained by adding the functions of fructo-oligosaccharide so as not to impair tastes and eating feeling. By eating such bakery products, the functions of...
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6395314 |
Process for forming an oat-based frozen confection
A process for forming a syrup product that is suitable for use as a non-dairy frozen confection. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics...
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6387423 |
Packaged precooked pasta
The invention relates to packaged, unfilled or filled, precooked pasta foods in portions of between 150 g and 500 g, characterized by being sealed within a sheet which is heat-resistant up to at...
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6383547 |
Process for preparing aspirated bran as a flour additive
The present invention provides an additive composition made from milled cereal by-products. The additive is for enhancing the strength and/or stability of food products. The additive composition...
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6365204 |
Preparation of dough and baked products
Disclosed is a process for preparing a dough or a baked product from the dough which process involves incorporating into the dough an anti-staling amylase and a phospholipase. The bread made by the...
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6361935 |
Waxy wheat starch types having waxy proteins in granule
Broadly, the present invention relates to mutating starch genes in polyploid cereal grains. Specifically, this invention concerns mutant wheat plants, mutant wheat grain and the starch therefrom.
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6358550 |
Dietetic maize tortilla
Dietary maize or corn tortilla and method for obtaining such tortilla, comprising first milling the grain and the pericarp of the maize separately, and then nixtamalizing them, also separately, and...
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6355289 |
Method for preserving tortillas made from corn or wheat
A liquid preservative solution and method for extending the shelf life of tortillas and like products made from corn flour or wheat flour is proposed. The preservative solution contains propionic...
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6355282 |
Dough composition and preparation thereof
A dough composition containing not less than 15 units of a raw starch decomposing enzyme per kilogram of a raw material to be baked, which may further contain glucose oxidase and/or hemicellulase....
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6350485 |
Methods and compositions for enhancing palatability of pet food
Compositions and methods for enhancing the palatability of dry and semi-dry pet food compositions, particularly extruded cat food compositions, are described. In one embodiment, the palatability...
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6346284 |
Food or nutritional supplement, preparation method and uses
The invention concerns a complete food or nutritional supplement containing at most 10% of water by weight, preferably at most 5% of water, and more preferably at most 2% of water, with low...
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6344224 |
Feed body for domestic animals
The present invention relates to a fully edible feed body for domestic animals, comprising a central core having an elongated shape and a substantially circular or square section, to which at least...
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6339952 |
Hot fill apparatus and process therefor
A hot fill apparatus for use in the testing of hollow thermoplastic containers, the apparatus having a reverse osmosis filter system, a heater system and a fill head system. The reverse osmosis...
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6338866 |
Pet foods using algal or fungal waste containing fatty acids
Methods are disclosed for using a waste product which remains when various types of algae (such as Crypthecodinium cohnii ) or non-yeast fungi (such as Mortierella alpina ) are used to...
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6335041 |
Dry composition for batter coating comprising soft wheat flour and leavening system
An improved tempura batter system comprises an improved primer layer and improved batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components which...
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6326048 |
Preparation method of dough for flour foods
A preparation method of dough for processed foods such as bread essentially made of wheat flour, wherein electrolyzed water produced by electrolysis of raw water is used for kneading an amount of...
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6322829 |
Savory fillings and food products including these fillings
Savory cheese fillings are described which can be frozen and still melt smoothly upon reheating, without fat separation, and which provide the creamy taste, texture, mouth feel, and other...
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6312743 |
Cookie dough
A ready-for-use cookie dough which can be preserved in the refrigerator and which is prepared from flour, sugar, baking powder and fat, containing between about 0.3 and 1.5% baking powder and...
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6312752 |
Edible fat based flakes
Fat based flakes with improved product performance and which flakes are easier to make than known flakes have the composition: 0 to 2 wt % moisture 25 to 90 wt % of a bakery compatible fat,...
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6312741 |
Encapsulated food acids for preservation of baked goods
An improved ingredient and method of provides a bread dough with an acid environment conducive to preserving a baked good prior to baking without deleteriously affecting the bread dough prior to...
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6312750 |
Sweet snack
Cooked-extruded-expanded sweet snack having a porous texture, a low specific weight and a biscuit and caramel flavor. The snack includes non-fat milk solids, an oil or fat, hydrolyzed amylaceous...
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6309688 |
Dietetic maize tortilla
Dietary maize or corn tortilla and method for obtaining such tortilla, comprising first milling the grain and the pericarp of the maize separately, and then nixtamalizing them, also separately, and...
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6306445 |
Methods for using dehydrogenases in baking
The present invention relates to methods for preparing a dough, including incorporating into the dough a composition containing an effective amount of one or more dehydrogenases which improve one...
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