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9005690 Aerated products with reduced creaming  
A flowable aerated composition is provided which comprises hydrophobin and a yield stress agent, the composition having a continuous phase viscosity, measured at a shear rate of 10 s−1, of from...
8993030 Low pH aerated products  
An aerated composition having a pH of less than 5.5 is provided, which composition comprises hydrophobin.
8980357 Foaming compositions and methods of making the same  
A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about...
8956680 Natural stabiliser system for frozen dessert  
The present invention relates to stabilizer systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibers from...
8790739 Soft dried marshmallow and method of preparation  
Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections...
8790732 Non carbohydrate foaming compositions and methods of making the same  
A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one...
8778438 Aqueous foams, food products and a method of producing same  
The present invention describes an aqueous foam that includes water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent...
8771778 Stabilized foam  
The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear...
8722128 Foamable oil-in-water emulsified oil composition for chilled-distribution whipped creams and whipped cream  
A foamable oil-in-water emulsified oil composition for chilled-distribution whipped creams, characterized in that: the oil content is 20 to 40 wt %; the oil contains an oil (A) containing...
8691314 Pourable dessert liquid product  
A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.
8691313 Non-protein foaming compostitions and methods of making the same  
A soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas and less than two percent protein. The composition...
8647696 Low fat food containing gas bubbles  
The invention discloses a shelf stable food product. The product comprises a continuous aqueous phase, liquid oil droplets dispersed in the continuous aqueous phase, and protein coated gas...
8647695 Aerated food products  
The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and...
8603559 Stable whippable and whipped food products  
The present invention provides stable whippable or prewhipped food products comprising exudate gums in combination with proteins and optionally comprising cellulosic hydrocolloids; triglycerides;...
8597708 Food composition comprising gas bubbles and process for preparing it  
A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt. % of water, optionally fat, wherein the amount of fat and water taken together is...
8529973 Coffee composition and method of making a three-layered coffee drink  
The disclosure relates to a coffee composition, in particular, an instant coffee composition which can provide a three-layered coffee drink in one step. The coffee composition having coffee, a...
8486477 Gas-effusing compositions and methods of making and using same  
Gas-effusing compositions, particularly, particulate compositions having pressurized gas held within open internal voids thereof, are provided as well as methods of making and using such compositions.
8475863 Confectionery meringue  
A dried confectionery meringue formed from a meringue mixture having a pre-drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at...
8414948 High-purity rebaudioside D and low-calorie ice cream containing the same  
The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside...
8349385 Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof  
The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or...
8323719 Non-carbohydrate foaming compositions and methods of making the same  
A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one...
8309154 Aerated food product with surface-active inorganic fibers  
There is provided a surface-active material that comprises fibers which have been modified so as to impart surface-active properties onto said fibres and giving it a contact angle between 60° and...
8273392 Fermented frozen dessert  
The present invention relates to frozen desserts which can be free of additives. It also pertains to a process for the manufacture of such frozen dessert which process includes the step of...
8252358 Stable Protein-free whippable food product  
The present invention provides a substantially protein-free whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics. The...
8216624 Aerated food products  
An aerated food product is provided which includes hydrophobin. Also provided is the use of a hydrophobin in a method of inhibiting bubble coarsening in aerated food products.
8114456 Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof  
The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or...
8105642 Soft dried marshmallow and method of preparation  
Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20° C. The confections...
8101225 Aerated food product and a process for preparing the same  
An aerated food product comprising at least 0.05 wt %, and preferably at most 50 wt %, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have...
8034392 Oil-in-water type emulsion  
The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste...
8012524 Mousse-type spread and mousse-type edible oil  
The present invention aims at providing novel spread and edible oil having excellent characteristics as a spread or an edible oil. An edible oil and a suitable emulsifier, in a water-in-oil type...
7897186 Modified whey protein compositions having improved foaming properties  
Methods for improving the foaming properties of whey protein preparations by contacting an aqueous solution containing whey protein with a phospholipase are disclosed. Treatment of a whey protein...
7862846 Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product  
Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form...
7776376 Whippable food product with improved stability  
A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more...
7736683 Method to increase the foaming capacity of spray-dried powders  
A method is provided for producing a powdered soluble foaming composition comprising amorphous particles having internal voids filled with atmospheric pressure gas. The method includes subjecting...
7718210 Food product  
The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture...
7700144 Process for preparing an aerated food product comprising protein and fiber  
A process of making an aerated food product comprising protein and fiber is described.
7645804 Stable, concentrated and dilute, oil-in-water emulsions, their processes of preparation, and formulation process employing these emulsions  
A stable complex oil-in-water emulsion which is useful in the cosmetic, pharmaceutical or food fields. The stable complex oil-in-water emulsion is formed by the mixing of individual oil-in-water...
7563470 Non-dairy whippable food product  
The present invention provides a non-dairy whippable food product which comprises an oil in water emulsion. This product is pourable at refrigeration as well as room temperature making it easily...
7550169 System and method for producing foamed and steamed milk from milk concentrate  
A foamed milk system for creating foamed milk from a source of condensed milk, a source of water, and a source of pressurized air. The foamed milk system may include a milk inlet system for the...
7534461 Non-protein foaming compositions and methods of making the same  
A protein-free soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a...
7468395 Foamable oil-in-water type emulsion  
The present invention relates to a foamable oil-in-water type emulsion comprising the following (A) and (B): (A) from 3 to 50% by weight of an oil phase containing fat or oil including from 1 to...
7449208 Pourable dessert liquid product  
A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.
7368143 Low-calorie low-fat butter-flavored topping compositions and methods of preparation  
A low-calorie low-fat butter-flavored topping composition and methods of preparation are disclosed. The topping composition exhibits overrun of between about 250%-350% and has a fat content of...
7351440 Whippable food product with improved stability  
A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more...
7329428 Process for manufacture of aerated confections with dry blend of sugar and gelatin  
The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of...
7297359 Process for the preparation of a foamed product and products obtainable by this process  
Foamed products based on an aqueous composition comprising an oxidised ferulyated polymer are stable both during storage and after freezing and subsequent storage. A process for preparing these...
7267836 Creamy foodstuff and method for production thereof  
The invention relates to a foodstuff having creamy to pasty characteristics having one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in...
7214401 Method of manufacturing an aerated carbohydrate containing food product  
This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as...
7083821 Low carb mousse  
Low carbohydrate edible dessert type compositions having net/effective carbohydrates of less than approximately 5 carbs per approximately an 8 ounce serving. The edible compositions can include...
7033634 Whipped yogurt products and method of preparation  
The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and...

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