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8999418 Methods for reducing oil uptake of fried foods  
The present application describes methods for reducing oil uptake of fried foods, comprising adding water to a batter mix comprising flour, at least one seasoning, optionally, a leavening agent,...
8895094 Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets  
To reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in...
8685482 Gluten-free food compositions comprising cheese, starch, and gluten-free flour and methods for making the same  
Disclosed herein is a composition for making a gluten-free food product, wherein the composition can include, as its main ingredients, one or more types of cheese, one or more types of starch, and...
8440251 Doughs containing dehydrated potato products  
Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal...
8313788 Method for developing a dairy protein cake  
A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in...
8119181 Process for producing nut-based expandable pellets and nut-based snack chips  
A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is...
8088427 System for gluten replacement in food products  
The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the...
7998522 Dehydrated potato flakes  
Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that...
7976889 Doughs containing dehydrated potato products  
Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal...
7947319 Dough compositions  
A dough composition comprising gluten-free cereal flour, a water-soluble cellulose ether, and a low substituted cellulose ether having a molar substitution of 0.05-1.0 is provided. The bread made...
7820223 Sweet potato flake process  
The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil...
7553508 Amylopectin potato flakes or granules and their use in snack foods  
Snack foods are prepared, at least in part, from potato flakes and/or potato granules which are derivable from potatoes in which the starch has a higher than normal amylopectin content, for...
7501142 Batter coating for food pieces  
A batter slurry, for coating food pieces so as to enhance crispness hold time for extended periods in take-out food conditions, comprising, as a percentage of a dry batter used to make the slurry,...
7273631 Method of making french fry-style potato products  
A method is described for making a frozen French fry-style food product, having from about 50.0% to about 70.0% moisture, from about 4.0% to about 8.0% protein, from about 2.5% to about 5.0% fat,...
7235276 High protein puffed food product and method of preparation  
Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total...
7147881 Method for producing a composite dough-based product  
A method for making a composite dough by preparing a wheat dough by mixing wheat flour, fat and water in a manner effective to form an homogeneous and cohesive gluten structure followed by...
7090884 Method and composition for producing french fry potato products  
A method is described for producing extruded French Fries-Style products from dough containing between 45% to 50% moisture, from 4% to 8% protein, and from 0.25% to 0.5% fibers. Said dough is...
6953597 Batter coating for potato pieces  
Potato strips are cut at a desirable pre-determined size from raw potatoes and blanched. The blanched strips are covered with a batter slurry comprising, as a percentage of a dry batter used to...
6846506 Food product  
The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a...
6824806 Process for preparing a meat substitute  
A process for producing a vegetable food which is alternative to meat, which process consists of the steps of providing a mixture consisting essentially of 45 to 99.9% by weight of gluten and 0.1...
6808734 Potato dough  
Disclosed is a potato dough and a method for making the same. The potato dough can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The...
6524639 Composite food product comprising potato peel product  
The present invention provides adhesive and binder compositions comprising a potato peel product characterized on a dry solids basis by at least 30% starch, at least 5% protein and at least 2% fibers.
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....
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...
6479089 Soy-based dough and products made from the dough  
A cohesive machineable dough having a high soy content and products made from the dough are described. The dough contains a soy-component, a pre-gelatinized starch component, a liquid component,...
6375997 Process for making snack foods having two or more filled axial cavities  
A process for making a tubular shaped hand held convenience snack food type product comprising the steps of formulating dough comprising potato shreds, cellulose gum and starch, extruding the...
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...
6251465 Process for producing sheetable potato dough from raw potato stock  
Methods for making improved flavor potato products by using raw potato stock as a starting material to form a sheetable dough. The methods comprise controlled processing steps that result in a...
6248387 Psyllium enriched baked snack foods  
Baked snack products containing psyllium, methods for their preparation and methods for lowering serum cholesterol therewith are disclosed.
6235333 Process for preparing potato-based, fried snacks  
Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that...
6177116 Potato-based dough composition and chips made therefrom  
Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that...
6159521 Dent corn starch enrobing slurry  
An aqueous starch enrobing slurry, for coating the outer surface of a potato product, having an as is solids content which is characterized by at least 30% by weight of a first crosslinked starch,...
5997935 Crisp fried in grapeseed oil  
A fried crisp which includes a fried mixture of an edible product, such as, soy product, corn, potato or a mixture thereof, and an oil consisting essentially of grapeseed oil.
5928700 Fried snack pieces and process for preparing  
A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A sheetable dough comprising: (1) from about 50% to about 70% of a source of starch...
5925396 Fried snack pieces and process for preparing  
A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed: (1) from about 50% to about 70% of a source of starch based...
5922387 Method of making dried extruded gnocchi  
A partially cooked rapidly rehydratable dried food product prepared from a blend of selected flour and selected potato solids which blend resembles traditional gnocchi and a method for its...
5904940 Use of thermally-inhibited subsequently enzymatically-treated starches in food products  
The present invention is directed to a thermally inhibited, subsequently enzymatically hydrolyzed, ungelatinized, granular starch or flour and the process of making such starch or flour. Such...
5904941 Use of enzymatically-treated starches as viscosifiers and their use in food products  
The present invention is directed to a viscosifier prepared by enzymatically hydrolyzing a ungelatinized, granular starch or flour. Such starch or flour is useful as an ingredient in food...
5851576 Method for making a spray dried fat replacement composition containing inulin  
A fat replacement composition and method of manufacture comprising inulin, a first emulsifier selected from mono- and diglycerides, propylene glycol monoesters, lactic acid ester of monoglycerides...
5846589 Process of making a reduced oil snack chip  
A process for preparing a low-oil Masa-based snack chip is disclosed. Baked and proofed chip-shaped masa pieces are introduced in a substantially monolayered array into a continuous flow frier....
5789012 Products from sweet potatoes, cassava, edible aroids, amaranth, yams, lotus, potatoes and other roots, seeds and fruit  
Flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are...
5733593 Rapidly hydratable konjac flour  
A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least least 60% of its potential peak viscosity within 10 minutes after...
5698256 Blood sugar decreasing baked product for diabetics and a powdery mix for producing same  
A baked product having a blood sugar reducing effect for diabetics is manufactured by baking of a dough that contains the following ingredients: (a) soya protein, (b) a fiber component containing...
5695804 Production of chip-like durum wheat-based snacks  
A durum wheat-based ingredient, preferably durum wheat flour, is used in the production of chip-like snacks having a very crunchy, fracturable, non-mealy texture. A machinable dough is formed from...
5690982 Baked potato-based chip-like snack foods and method of preparing  
The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch....
5665418 Fibrous konjak and method of manufacturing the same  
A fibrous and granular konjak prepared from solidified konjak that can be suitably used as a material of processed foods or as a dietary food by itself is provided. If used for processed foods, it...
5492710 Fat free or low fat cookie production  
The present invention provides a method for reducing rubberiness in the production of shelf-stable fat free or low-fat cookies caused by increased gluten functionality resulting from the...
5366749 Process and product of making a snack from composite dough  
A process for forming a snack product and a snack formed therefrom with discontinuous characteristics. The process includes forming a first highly cohesive dough and a second less cohesive dough...
5344663 Process for producing a fat-substitute bakery dough and the fat substitute bakery products  
A fat substitute bakery dough, comprising a wheat flour, a fat substitute comprising from greater than 8 to less than 62 percent of potato flour and from greater than 1.1 to less than 12 percent...
5234706 Processes for products from potatoes and other roots, seeds, and fruit  
A variety of different food products, prepared from edible roots, seeds, and starchy fruits including potatoes, arrowroot, water chestnut, jicama, buckwheat, legumes, millet, milo, barley, oats,...

Matches 1 - 50 out of 154 1 2 3 4 >