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7595081 Non-flour containing baked and related food compositions  
Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing...
7172784 Emulsifier composition for cakes and a method of making improved quality cakes thereof  
The present invention relates to an emulsifier composition useful for making improved quality cakes, said emulsifier composition comprising 15.4 to 15.8 parts of Distilled glycerol monostearate...
6863917 Ready-to-use food product  
A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent...
6835397 Controlled release encapsulated bioactive substances  
The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae . The...
6818244 Diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids  
The invention provides baked products incorporating a mixture comprising diacetyl tartaric acid esters on mono- and diglycerides based on C12 to C22 fatty acids, wherein the mixture contains...
6787170 Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby  
The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density...
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,...
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...
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...
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...
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...
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...
6391366 Soft frozen batter for baked goods and method of preparation  
A ready-to-cook, complete, frozen, reduced density, farinaceous batter which is plastic at frozen temperatures and can be scooped to form cooked goods, especially for food service preparation of...
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...
6261613 Refrigerated and shelf-stable bakery dough products  
The present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made...
6228414 Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks  
Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials,...
6165533 Method of preparing dough  
In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and...
6156356 Pizza pop-up toaster product  
This instant invention is directed to a precooked pizza pop-up toaster product designed to be sold in the frozen state for consumers to heat in a conventional toaster, toaster oven or microwave...
6149961 Fat substitute formulation and methods for utilizing same  
A fat substitute is disclosed comprising a Shea nut extract blended with a diluent fat to produce a plasticized Shea nut extract. The plasticized Shea nut extract can be readily substitute for a...
6123975 Improver for microwave-reheatable bakery products  
A tenderizer for microwave-reheatable baked products, which is added to doughs to make fully or partially baked products, contains at least the following ingredients: fat, proteins selected from...
6093437 Toaster cookies  
The present invention relates to a cookie and a method for producing the cookie, wherein the method includes forming a cookie from a high melting-point shortening and par-baking the cookies so that...
6093426 Batter, material for frying, freezing and microwave cooking and frozen fried material for microwave cooking  
A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a...
RE36785 High fat biscuit mix and products resulting therefrom  
The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and...
6054167 Pelletized shortening  
A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding natural and/or synthetic shortening materials to provide shortening pellets or chunks...
6042865 Food foaming agent composition  
The present invention relates to a food foaming agent composition which imparts good taste and good texture in the mouth to the food product and imparts good foaming property and good foaming...
6030654 Composition for no fat of reduced fat bakery products  
Chemically leavened baking compositions, i.e., batters and doughs, intended for the production of no fat or reduced fat bakery products which comprise flour; no more than about 15 wt. % of the...
5922379 Biodegradable protein/starch-based thermoplastic composition  
The invention provides a biodegradable protein/starch-based thermoplastic composition. The composition is particularly useful in preparing low ratio expanded foams. Natural cellulosic fibers such...
5866187 Baking formulation containing pelletized shortening  
A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding vegetable oil to provide shortening pellets or chunks which, without requiring further...
5773071 Non-fat baking ingredient  
An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat...
5688548 Non-fat baking ingredient and method of making  
An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat...
5536520 Substantially oil free fried flavor food product and method of making  
A substantially oil free fried flavor food product having a fried flavor obtained by cooking a starch and/or a protein from grain flours, vegetable flours, food protein source materials and the...
5520937 Microwaveable batter-coated dough  
A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a...
5419903 Product and process of making biscuits with a corrugated configuration  
A process for producing biscuits comprises forming a dough into generally laminar portions each having a corrugated configuration and baking the portions to form biscuits. The corrugated...
5382440 Flaky pie shells that maintain strength after filling  
Flaky pie shells that maintain their structural integrity even when filled with high moisture fillings contain fats bearing short C 2 to C 4 acid residues and long, saturated C 16 to C 22 fatty...
5362512 Liquid bread improvers  
Liquid bread-improving compositions with improved stability that contain: 75-95 wt. % vegetable oil having an N 2 less than 2.0, 1-5 wt. % hydrogenated vegetable oil having a melting point between...
5296250 Cake mixes utilizing unchlorinated wheat flour  
Cake mixes utilizing unchlorinated wheat flour are disclosed comprising a quantity of unchlorinated wheat flour and about 20-40 bakers wt % unmodified starch. The cake mixes of this invention may...
5286510 Fat mimetic containing salad dressing and process therefor  
Fat mimetic compositions which may be used in low/no fat salad dressings and processes for their preparation are disclosed employing a unique combination of microcrystalline cellulose, cold water...
5260087 Fat and egg yolk substitute for use in baking and process for using substitute  
A very low fat baking substitute compound for fat and egg yolks, and the methods recommended for using the compound in the preparation of baked goods. The substitute compound imparts a soft and...
5254356 Bakery goods with liquid shortening system  
A liquid shortening emulsifier system is prepared for incorporation into chemically leavened baking formulations in order to provide baked products exhibiting enhanced moistness, both initially and...
5215774 Self-topping cake  
A mix for making a cake having at least two distinct layers in a microwave oven. The mix is formulated to form an unleavened topping and a leavened cake layer. The viscosity of the batter for the...
5194271 Microwaveable batter-coated, dough-enrobed foodstuff  
A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a...
5110612 Hydroxypropyl starch hydrolyzate product  
A hydrolyzate product of hydroxypropylated starch comprising greater than about 15% by weight DP 2-6 hydrolyzate polymers and characterized by a DE value of from about 20 to about 45 is disclosed...
5084294 Culinary mixes for products prepared from batters and doughs with fish oils stabilized with fructose  
Disclosed are food products, especially culinary mixes and baked goods prepared therefrom which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor...
5066499 Process for making low sodium crackers and products obtained thereby  
Low sodium baked goods, such as soda crackers, oyster crackers, pretzels, and flavored snack crackers, having a substantially uniform texture and pH throughout, a substantially uniform surface...
5061506 Culinary fat compositions and bakery mixtures containing them  
The fat content of shortenings, margarine and other plastic emulsion fat products containing substantial amounts of combined polyunsaturated fatty acids, also meets specified melting profile...
5045333 Method for self-icing bakery goods  
A container of ingredients for an iced bakery good, and a method of icing a bakery good. The container comprises a first compartment which can hold batter or dough which can be frozen or cooled,...
5039544 Fat composition  
A fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by...
4992290 Egg-based cream for industrial scale confectionery production  
A fresh egg-based cream including milk and sugar is prepared with appropriate amounts of monosaccharides and modified and partly hydrated amylopectin. This cream, having a low Aw value, a...
4938980 Low sodium cake mix and process of preparing low sodium cake  
A cake mix for making a low sodium cake, which has good volume, fine texture, good flavor, pleasant mouth feel and uniform color. A nonshortening portion and a shortening portion are combined with...
4929464 Frozen donut batter and method for preparing cooked product therefrom  
A donut batter is described, along with the use of the batter to provide frozen, uncooked cake donuts which may be reconstituted quickly in a deep fryer. The batter consisting preferably of cake...
Matches 1 - 50 out of 151 1 2 3 4 >