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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...
7507431 Production of multi-grain, whole-grain, soft and crunchy sheeted snacks  
The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been...
7416755 Rice-based snack chip and method of making same  
A rice-based snack chip made from a dough including the dry ingredients of bumped rice kernels, long-grain pregelatinized rice flour, medium-grain course white rice flour and in which the bumped...
7297358 Processes for making dehydrated starch ingredients  
Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier...
7223433 Flour/starch blend for preparing stuffed rolls wrappers  
The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48% to 52% of high amylose rice starch; from 31% to 36% of high amylose rice flour;...
7205017 Apparatus and method for beating and rolling a food dough belt  
A plurality of rolling rollers move sequentially upstream from downstream or downstream from upstream along the food dough belt, while each rolling roller rotates on its own axis. The moving...
7153531 Food composition  
Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20...
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 sheeting...
7141257 Puffed starch snack product  
The present invention includes puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for...
7135201 Puffed food starch product and method for making the same  
The present invention includes a method of making a puffed-food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance....
7037546 Method for maintaining designed functional shape  
An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature...
7033626 Production of edible products  
In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus...
6929813 Method for making a puffed food starch product  
The present invention provides a method of making a puffed food starch material product. A food starch material capable of volumetric expansion in three dimensions is placed into a puffing chamber....
6893673 Method for controlling snack product blistering through the use of solid lipid particles  
An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a...
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...
6838108 Production process of a new appetizer and product obtained  
A process for production of an appetizer is disclosed. The process comprises the steps of: a) adding between about 1.0 percent to 1.5 weight percent lime to a combination of water and corn to form...
6830768 Snack product  
A process of manufacturing a cooked-extruded-expanded dietetically valuable snack product mainly comprising an amylaceous material and milk solids, and which has a fine, porous, crunchy, smooth and...
6827954 Tasty, convenient, nutritionally balanced food compositions  
The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that...
6818240 Process for the production of Masa flour and dough  
This invention is directed to a continuous process for the production of flour and dough using ground corn kernels where before grinding the hull and tip cap are removed from the corn kernels which...
6746702 Method of preparing a snack product from a cooked cereal dough  
Methods for preparing puffed snack products from cooked cereal doughs, especially corn based, comprise deep fat frying cornucopia shaped pellets or half products. Methods for preparing such snack...
6726943 Nutritionally balanced snack food compositions  
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...
6720015 Ready-to-eat nutritionally balanced food compositions having superior taste systems  
The present invention relates to tasty, ready-to-eat, nutritional foods that offer an alternative to appealing but unhealthy foods. More particularly, tasty, ready-to-eat, nutritional foods that...
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...
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...
6596332 Gelatinized cereal product containing oligosaccharide  
A gelatinized cereal product which contains a plant material which is a source of inulin: for example chicory. Sufficient of the plant material is included to provide at least about 0.25% by weight...
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...
6558730 Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof  
Fabricated snacks produced from doughs comprising (1) a potato-based flour component, (2) one or more polysaccharides selected from the group consisting of non-potato-based flour, starch, gum, or...
6548092 Method and device for handling baked products  
The invention relates to a method for separating and delivering, orderly positioned, stiff folded baked products, such as taco shells, from a first conveyor ( 1 ), the baked products on said first...
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...
6479090 Crispy wheat-based snacks having surface bubbles  
Baked, wheat-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...
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,...
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...
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...
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...
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...
6340492 Food products suitable for frying after rehydration and process for their production  
Preformed, rehydratable, dried food products suited for pan frying are prepared in the form of a dimensionally stable composition having a density of at least 0.6 g/cm 3 . The composition...
6319534 Expandable food products and methods of preparing same  
Disclosed is an expandable half-product comprising a starchy farinaceous material, wherein the starch molecules of the farinaceous material are unidirectionally aligned and form a matrix of...
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,...
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...
6309680 Pelletization process  
A process for the production of a fermenting material which includes the steps of forming a dough by adding water to a dried gluten in an amount of from at least 19% to 60% by weight, pelletizing...
6261617 Snack cake and method of producing the same  
Potatoes are skin pared, pelletized, steamed, dried and inflated into thin bars, sprayed with seasoning without oil or with a limited quantity of oil and dried such that a snack cake containing...
6254917 Process for preparing pretzel chips  
A novel pretzel chip is produced by extruding pretzel dough to form a dough extrudate comprising concentric dough rings that are interconnected and partially fused. The extrudate is sliced, and the...
6254906 Multilayered pasta-type paste and method for producing same  
Pasta-type paste containing ingredients (5, 7) in the form of heteroelements or occlusions, comprising a base layer (3) formed from wheat semolina and/or various cereal flours and water. The...
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.
6242034 Process for expanded pellet production  
In the process of producing corn-based pellets, preconditioner steam and water addition, as well as extruder water or screw configuration and RPM, can be manipulated to precisely control the cook...
6238719 High viscosity cereal and food ingredient from viscous barley grain  
Disclosed are highly digestible barley flakes and kibbles which have elevated levels of long chained beta glucan fibers (1 mm to 6 mm long, 2 microns to 10 microns wide) providing these cereal...
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...
6235326 Edible snack chip and method of making the same  
A method of forming an edible chip by providing a sheet layer of flexible, edible material, bending the sheet layer about a fold line to define first and second sheet layer walls which abut to each...
6217921 Coated low-fat and fat-free snack food products and method to prepare the same  
Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface...
Matches 1 - 50 out of 235 1 2 3 4 5 >