|
Match
|
Document |
Document Title |
|
|
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 less...
|
|
|
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 a...
|
|
|
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...
|
|
|
7011861 |
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...
|
|
|
6998146 |
Food products and their method of preparation
The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A....
|
|
|
6977091 |
Froth showering
The invention relates to a method to improve the appearance and texture of froth on a liquid food product. The liquid food product is prepared in a receptacle with a froth layer above a liquid...
|
|
|
6964789 |
Soluble powder for espresso type beverage
The present invention relates to a soluble coffee beverage powder, which, upon the addition of water, forms a coffee beverage having a foamed upper surface such that substantially all of the foam...
|
|
|
6941858 |
Efficient manufacture and distribution of chilled solid food products
An efficient manufacturing and distribution system for food products that are normally served at temperatures well below ambient uses a two stage manufacturing process. In the first stage, a...
|
|
|
6872416 |
Aromatized soluble creamer powder
The invention relates to an aromatized, soluble creamer powder. The creamer particles are formed of a matrix of one or more proteins, fats, and carbohydrates, and an aroma system. The aroma system...
|
|
|
6770317 |
Whipped cream
Whipped cream of the present invention contains substantially no spherical fat particles having a particle diameter of 1 μm or greater, or contains 10% or more of spherical fat particles having a...
|
|
|
6713113 |
Foaming ingredient and powders containing it
A powdered soluble foamer ingredient for producing enhanced foam in foodstuffs and beverages is described. The particles of the powdered soluble foamer ingredient are formed of a matrix containing...
|
|
|
6607774 |
Self-sealing expanded edible product
Expanded edible products having a porous, foamed, or cellular interior and self-sealing surface or skin are provided. The texture and structure of the expanded products are controlled by...
|
|
|
6589587 |
Pourable water and oil containing emulsions comprising gas bubbles
The invention relates to pourable water and oil containing emulsions comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase....
|
|
|
6589328 |
Sponges of hydrocolloids
The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore...
|
|
|
6579557 |
Food product comprising gas bubbles
The invention relates to food products comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase, and whereby said gas bubbles have a...
|
|
|
6551636 |
Modification of foaming properties of proteins
The present invention provides methods for modifying whey protein preparations to improve their foaming and other functional properties utilizing limited proteolytic hydrolysis. The invention also...
|
|
|
6503553 |
Processed dairy products
A range of products and methods are based on a creamy base of cream, artificial cream, thickened cream, cream cheese, mixtures thereof and mixtures with compatible incidental ingredients, the...
|
|
|
6485767 |
Use of cellulose microfibrils in dry form in food formulations
The invention concerns the use, in dry form, of a combination of substantially amorphous microfibrils with a crystallinity index not more than 50%, with at least a polyhydroxylated compound, as...
|
|
|
6482464 |
Gas-incorporated chocolate and its production
There is disclosed gas-incorporated chocolate, in particular, air-incorporated chocolate whose chocolate material requires tempering and comprises a polyglycerin fatty acid ester and lecithin, said...
|
|
|
6458403 |
Coffee foaming sweetener
The present invention relates to a coffee foaming sweetener that produces a foaming effect in coffee, milk, cafe late or cappuccino that does not require application of chemicals or gaseous...
|
|
|
6399138 |
Sterol concentrates its application and preparation
The invention concerns concentrates of shea sterols in glycerides with more than 12.5 wt % shea sterols, the preparation thereof by enzymic hydrolysis of glycerides in shea oils or fractions...
|
|
|
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...
|
|
|
6384089 |
Aqueous liquid for forming soap bubbles
An aqueous liquid for forming soap bubbles of the present invention, contains, as an emulsifier, an ester of a fatty acid having 8 to 14 carbon atoms with a polyhydric alcohol having not less than...
|
|
|
6372280 |
Stable foams in a high acid environment
An acidic, foam having a pH of less than about 4, and preferably from about 2.5 to about 3.5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an...
|
|
|
6296890 |
Heavily foaming coffee fraction and process for its manufacture
A heavily foaming coffee fraction characterized by the following bands in the FT-IR spectrum: 3400 cm -1 , 2900 cm -1 , 1655 cm -1 , 1524 cm -1 1000-1150 cm -1 , 894 cm -1 and 876 cm -1 and a...
|
|
|
6258397 |
Food product and method of making same
A method for making a stable dessert type food product using cream, artificial cream, thickened cream or cream cheese which involves adding to the first aerated mixture as a hot liquid solution...
|
|
|
6231902 |
Mousse containing sterilized pieces of chocolate
Sterilized pieces of chocolate are contained in a mousse in an amount of between 2% and 10% by weight. The chocolate includes, by weight, from 1% to 10% sugar and also includes from 50% to 70% fats...
|
|
|
6228417 |
Fat composition and frothing oil-in-water emulsion
The objects of the present invention are to provide a whippable oil in water type emulsion, which possesses good heat resistance, excellent melting properties in mouth, freshness and cold feeling,...
|
|
|
RE37137 |
Milk jug with froth-forming device for making "cappuccino"and the like
A milk jug with froth-forming device for making cappuccino and the like, including a container body that can be closed with a lid that supports and guides a froth-forming element, which is...
|
|
|
6207216 |
Quickly dissolving aerated confection and method of preparation
Aerated confections that dissolve quickly in water or in a dairy beverage are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a...
|
|
|
6203841 |
Organoleptic whippable foods with improved temperature stability and improved whipping performance
A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50% or more of the fatty...
|
|
|
6129943 |
Foaming cappuccino creamer containing gasified carbohydrate
A particulate, dry-mix foaming creamer composition comprising a particulate protein component in an amount of from 1 to 30%, a foam-generating amount of a particulate, gasified carbohydrate,...
|
|
|
6117473 |
Refrigerator-stable, non-dairy foam
A non-dairy, refrigerator-stable foam having an overrun of 50-350% is formulated from water, sweetener, hydrogenated vegetable oil, non-ionic emulsifier having an HLB of at least 10 and a gelling...
|
|
|
6056983 |
Edible pleasant tasting bubble making composition
A pleasant tasting, non-toxic, aqueous-based, bubble-making solution consists essentially of (a) a suitable surfactant(s), the taste of which can be attenuated or masked sufficiently to make the...
|
|
|
6048567 |
Higher density foamable instant coffee products for preparing cappuccino like beverages
A foamable instant coffee product having a density of at least about 0.4 g/cc and comprising, instant coffee, a densified non-foaming creamer, an acid and a carbonate or bicarbonate salt to...
|
|
|
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...
|
|
|
6033711 |
Fat-free/low-fat, frozen whipped topping
A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is...
|
|
|
6033710 |
Mouthfeel and lubricity enhancing composition
A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of...
|
|
|
6025006 |
Foam inducing compositions and method for manufacture thereof
A full fat and foam inducing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl...
|
|
|
5962059 |
Aerated lactic protein and crystallized fat food product and its preparation
An aerated food product useful as a garnish for preparation of composite products, which may include a baked product such as biscuits wherein the food product is positioned between the biscuits....
|