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6884448 |
Sponge cake premix and method of manufacturing sponge cake by using said premix
The present invention is directed to a sponge cake premix that can be cooked easily with a microwave oven to prepare a sponge cake. A batter prepared by adding a thermocoagulation protein to a...
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6846501 |
Traditional snacks having balanced nutritional profiles
Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing...
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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...
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6716462 |
Nutritionally balanced traditional snack foods
Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing...
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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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6589584 |
Food ingredient
The present invention includes a food ingredient that comprises soy flour and gluten wherein the ratio of gluten to soy flour in the additive is greater than a natural ratio of gluten to flour in...
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6406723 |
Method for preparing flour doughs and products made from such doughs using glycerol oxidase and lipase
A method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes produced therefrom, wherein a combination of (a) a glycerol...
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6387436 |
Granola-type food product and method
A grain product is provided that contains flaked grains stabilized in a solid foam matrix that contains no added fat and cohesively binds together the flaked grains. The solid foam matrix has an...
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6340491 |
Free flowing fat compositions
Free flowing fat compositions with high levels of triglycerides, containing long chain poly unsaturated fatty acids comprise: (1) a blend of fats (A) and (B) in a weight ration 90:10 to 10:90; (2)...
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6254919 |
Preparation of shelf stable blueberries and moist shelf stable blueberry product
A moist, shelf-stable blueberry product is prepared in a form suitable for packaging separately with muffin mixes, breakfast cereal and the like. The preferred product has a moisture content of...
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6042867 |
Flour blends for breads, cakes, or noodles, and foods prepared from the flour blends
Flour blends are described containing waxy wheat flour and are suitable for the preparation of breads, cakes, or noodles. These flour blends make it possible to obtain foods which do not show...
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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...
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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...
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5972406 |
Bioelastomers suitable as food product additives
The invention provides a method for improving the texture of a food product by incorporating in the food product or a precursor of the food product a bioelastic polypeptide in an amount sufficient...
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5925397 |
Leavening acid composition produced by heating monocalcium phosphate at elevated temperatures
A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of...
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5804242 |
Sugarless bakery goods, e.g., cakes
Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight...
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5773068 |
Leavening system and products therefrom
A novel leavening composition containing hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.
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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...
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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...
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5439696 |
High ratio baking composition
The invention is a high ratio baking composition as well as a method for producing high ratio baked products such as a cake which does not use chlorinated flour. The composition of the invention...
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5360623 |
Method of preparing a dry mix useful in preparing baked goods
In a first embodiment, the present invention provides an improved finishing process for dry mixes for baked goods of widely varying compositions. According to this embodiment, a standard cake...
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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...
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5262187 |
Low-fat cereal-grain food composition
A low-fat dry mix, ready-to-use batter and baked composition are disclosed which are composed of a sweetened, cereal-grain ingredient base with a fat mimetic system of polydextrose, cellulosic...
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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...
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H001165 |
Layer cakes prepared with crystalline sweetener blends
Dry mixes and method of formulating cake mixes for high-ratio cakes prepared from blends of crystalline sucrose, crystalline fructose and, optionally, crystalline dextrose are provided. The...
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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...
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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...
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5106644 |
Food products containing reduced calorie, fiber containing fat substitute
Reduced calorie, fiber containing food products containing a fat substitute are disclosed. The fat substitute is made of a fat or oil and polymeric liquid crystal prepared from a polysaccharide and...
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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...
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5084288 |
Premix for cooking by a microwave oven and process of preparation thereof
A novel premix for cooking by a microwave oven comprising flour, sugar, baking powder and emulsifier, characterized in that the moisture content of the flour ranges from 1.0 to 9.5 weight %. The...
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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...
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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...
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5015486 |
Dry mix for microwave muffins with psyllium and method of preparation
Disclosed are dry culinary mixes for use in preparing baked goods, especially microwave muffins. The dry mixes employ particular levels of particular high soluble fiber materials. Surprisingly,...
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4961937 |
A composition of flours containing vital gluten and soluble oat dietary fiber and a baked product produced therefrom
A composition of natural ingredients is disclosed which consists of a milled oat groat product and high gluten wheat flour. The composition may also contain one or more diluents of other natural...
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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...
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4859473 |
Process for making low sodium baked crackers
Low sodium baked crackers having a substantially uniform texture and pH throughout, a substantially uniform surface color, a pleasant mouth feel and taste are obtained by the process of the present...
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4857353 |
Dry mix for microwave layer cake
Disclosed are dry culinary mixes for use in preparing baked goods, especially microwave layer cakes. The dry mixes employ high levels of a defined nucleating agent(s). The dry mixes enable the...
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4781938 |
Shelf-stable snack product
Disclosed are ready-to-eat, crumb structured, baked snack food products that are shelf-stable and additionally provide the benefits of desirable moistness, chewiness, fast mouth dispersion upon...
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4707365 |
Flavor system having high chocolate flavor impact
A natural chocolate flavor system having high chocolate flavor impact is disclosed. This system has: (1) a high level of cocoa solids; (2) a high level of a mixture of pyrazines; and (3) high...
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4678672 |
Reduced calorie crackers and processes for producing same
Reduced calorie crackers produced from dough compositions are disclosed which contain 25-70 percent of flour, 0-20 percent of gluten, 0-10 percent fat or shortening, 5-20 percent of a water-soluble...
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4529610 |
No-stir dry mix with pudding granules for cake with discontinuous pudding phase
Disclosed are dry mixes for cakes, especially layer type, for the provision of finished cakes having a discontinuous pudding phase. The present dry mixes require no batter mixing or aeration but...
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4515824 |
Preparation of cakes and no-stir dry mix for their preparation
Disclosed are dry mixes for cakes, comprising conventional full formulation dry mixes in a particular physical form. The present granulated dry mixes can be used to prepare finished cakes by...
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4513016 |
No-stir dry mix with pudding nuggets for cake with discontinuous pudding phase
Disclosed are dry mixes for the provision of finished cakes, especially layer type, having a discrete and discontinuous pudding phase characterized by large sized pudding regions. The present dry...
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4496601 |
Processing for preparing a coating mix containing a fried component
Droplets of an aqueous, flour-based batter are deep fat fried in vegetable oil. These particles are used as a component of a coating mix which is designed to impart a fried taste, texture and...
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4456626 |
New shortening system
A shortening for preparing moist, light and tender cakes is disclosed. The shortening comprises a fat or oil and an emulsifier which consists essentially of from about 10% to about 20% of propylene...
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4419377 |
Cake mix containing a lipophilic emulsifier system
A culinary mix for use in preparing baked goods is disclosed. This mix utilizes a lipophilic emulsifier system, and a high level of leavening. This enables the consumer to bake a cake using...
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4396635 |
Microwave cake mix
A method of preparing tender, moist and light cakes using microwave radiant energy is disclosed. A packaged culinary mix especially adapted for preparing microwaved baked goods is also disclosed....
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4379174 |
Dietetic cake mix
A dietetic cake mix which is adapted to be sweetened with corn syrup, especially dextrose syrup or either 42% or 55% high fructose corn syrup. The mix is free of artificial sweeteners, egg yolks...
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4360537 |
Lipoprotein emulsions for food use and methods for preparing the same
Liproprotein emulsion system composed of protein, edible oil and other selected food ingredients are proposed and used to replace egg yolk and other natural materials in various food products. New...
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4351852 |
Low calorie cake batter or mix
A chemically leavened cake batter or mix comprising cake making ingredients including flour and sugar intimately blended with a mono- and diglyceride emulsifier, in effective amounts, a major...
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