Matches 201 - 250 out of 430 < 1 2 3 4 5 6 7 8 9 >
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5064678 Low calorie fat mimetics  
Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether...
5055315 Frozen product and method of making it  
Frozen product comprising N 2 O hydrate clathrate and method of preparing same.
5051271 Starch-derived, food-grade, insoluble bulking agent  
A method for preparing a food grade, insoluble bulking agent from starch is disclosed. The method involves a retrogradation process followed by enzymatic hydrolysis to form a modified starch...
5017390 Confection and method and apparatus for manufacturing it  
A texturally contrasted frozen aerated confection comprising ice confection or mousse-like material in combination with an aerated fat-based glaze.
5006359 Premix preparation for ice foods  
Premix preparation for ice foods comprising, as essential components, (1) an unsaturated fatty acid-free oil, (2) a glycerin fatty acid ester and (3) a mixture of pectin and pregelatinized starch....
5000969 Process for producing composite frozen confection products  
In a process for producing composite confection products, comprising a plurality of superimposed confection layers formed from extruded strands, in particular of ice cream, of which at least one is...
5000974 Process of the preparation of fruit, vegetable or spicy aerated foods  
Low-calorie aerated fruit, vegetable and spicy foods free of fats and albumin having improved taste, increased volume and stable structure said foods containing sugar or sugar substitutes or...
4996064 Novel foodstuff from soymilk and method for production thereof  
A novel foodstuff is produced by reacting a milk-coagulating enzyme which is produced by a milk-coagulating enzyme-producing microorganism belonging to genus Aspergillus, genus Mucor, or genus...
4988529 Milk shake and manufacturing method thereof  
The invention relates to milk shakes wherein ingredients of 45-70 weight % of water, 15.3-40 weight % of carbohydrates containing 15-35 weight % of sugar and 0.3-1.3 weight % of alcohol, and 1-7...
4986080 Machine for making ice cream and water ices having two or more concentric or anyhow combined layers, in particular ice lollies, and a method utilizing the machine  
A machine for making two-flavor ices, in particular ice lollies, comprising a freezing tank (2) through which parallel rows of molds (A, B) whose cross-sections are inscribable into one another are...
4985270 Cream substitute ingredient and food products  
Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of,...
4981709 Method for making a reduced fat foodstuff  
The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion of a hydroxypropylated starch having a degree of...
4971824 Frozen natural food product  
An all natural, frozen food product and method for making same. The product is formed solely from all natural fruit, vegetable juices, purees or combination thereof. No additional vegetable...
4971816 Multicomponent ice confection product  
Multicomponent ice confection product. The main part of its outer surface being regularly curved and the surface separating two components being at least mainly concentric with respect to said...
H000847 Methods of using crystalline fructose  
Methods of using fructose as a sweetener, particularly crystalline fructose, are disclosed. Also disclosed are methods of using dry foodstuff mixes containing fructose in a crystalline form to...
4959227 High dietary fiber low lactose liquid food and a method of producing same  
A food product, and especially a packaged meal, prepared from an aqueous composition comprising non-fat milk solids, preferably little or not fat, at least about 2 grams of dietary fiber material...
4954360 Method of inhibiting ice crystal growth in frozen foods and compositions  
Ice crystal growth in inhibited in frozen food products by adding a partially delignified plant fiber, a hemicellulose B or mixtures thereof to the frozen food product.
4952414 Yogurt with crisp cereal pieces  
Disclosed are food products having a first, high moisture portion and second portion comprising crisp, relatively dry materials such as puffed cereal grains or pieces without a discrete interjacent...
4948614 Frozen non-dairy dessert  
A frozen-nondairy dessert having the creamy texture and the mouth feel of an ice cream product comprised of quick frozen preferably ripe banana, which banana or banana mixture has been quick frozen...
4943443 Foamable alcohol product and process of producing a foamable alcohol product  
A stable foamable product consisting of a homogenized mixture of fat, protein, water, alcohol, calcium and foam stabilizing agents such as polyphosphates and lactates. The process for preparing...
4931321 Frozen food composition  
Fibrous and gelatinous vegetable matter is liquefied and frozen so as to result in a frozen food composition which is dripless and cohesive when exposed to temperatures above its melting point and...
4927654 Water soluble bulking agents  
A modified hemicellulose A, hemicellulose B, modified hemicellulose A, modified hemicellulose B, or mixtures thereof are employed as water soluble bulking agents to replace the functional...
4923706 Process of and apparatus for shaping extrudable material  
Shaping device and method for shaping extrudable material including at least one extrusion nozzle for feeding extrudable material and being supported in a carrier common to all nozzles, motors for...
4894242 Nutritional rice milk product  
The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high...
4877634 Food product containing novel dried compositions with polysaccharides  
Novel dried compositions containing polysaccharides (dextrans and levans) derived using a Leuconostoc to ferment sucrose to produce the polysaccharides are described. In particular, dried...
4877622 Process for producing food material  
Protein obtained by coagulating soymilk with microbially produced protease within a pH range not causing acid coagulation and at a temperature higher than the optimum operation temperature of the...
4874627 Non-fat dairy compositions  
The present invention discloses non-fat dairy dessert compositions, which in a preferred form consist essentially of non-fat milk, sweetener, water and stabilizer, wherein at least a portion of the...
4871571 Dietetic foodstuff containing low calorie bulking agent  
A bulking agent which can replace sucrose and other soluble simple carbohydrates in food, the active component of which is a glucose oligomer or a mixture of glucose oligomers, DP=3, or 4, wherein...
4869915 Whipped oily flavor  
A whipped oily flavor comprising oil-in-water or water-in-oil-in-water cream base in a whipped state which contains a spice, and a non-sweet or low-sweet saccharide and is packed in a container in...
4868000 Mousse product  
A mixture of a dry carbonating complex of Ca + + DCS, sugar and flavoring provides an instant mousse mix for enabling preparation of a mousse dessert. The Ca + + DCS is incorporated in the mix in...
4859484 Processed starch-gum blends  
A starch, hydrated with between 0.7 and 2.0 parts of water and which has been brought to the verge of gelatinization, is combined with a hydrocolloid gum, which also may have been pre-hydrated, to...
4855156 Frozen dessert  
Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of ,...
4853243 Freezer stable whipped ice cream and milk shake food products  
A whipped food products are disclosed comprised of an oil-in-water emulsion of nonfat milk solids, and about 40% to about 70% water, and sugar in a ratio to water of about 1:1.75 to about 3.0, said...
4851247 Reconstituted banana confection product and method of making the same  
A reconstituted banana product, which is formed primarily of banana puree with the addition of ice cream ingredients, is extruded by a horizontal extruder. As the extrudate stream is deposited on a...
4842884 Formulated milk concentrate and beverage  
A formulated milk concentrate is described comprising about 25-60% by weight of nonfat dry milk solids, 15-40% by weight of water, 3-40% by weight of an edible oil, and 0-35% by weight of sugar,...
4840813 Low and non-fat frozen dairy desserts and method of preparation  
Low and non-fat aerated frozen dairy desserts are provided having the organoleptic charactertistics of premium, high fat ice cream but which includes 0.1% to 7.0% by weight of fat. The dessert...
4832976 Frozen, low-solids, quiescently-frozen confection  
A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to...
4830868 Fruit shake and method of making the same  
A fruit juice shake mix is provided which can be stored in bulk packages such as a gallon to several gallon containers or as individual essentially a single person quantity in unit packages of...
4828854 Shaped body of a confection product  
A shaped body of ice cream built up of layers is described. The individual layers (3) of ice cream consist of extruded strands (2) that are laid down in the form of curves, for example an eight,...
4826656 Soft-frozen water ices  
A smooth textured soft frozen water ice having a consistency similar to soft frozen fat containing dairy products and having a solids content between about 18-26% w. at an overrun of between about...
4822627 Frozen confection suitable for deep frying  
A frozen confectionery product is formed as a bonded composite of an inner core of frozen dessert having a first liquid coating solidified around and physically bonded to the frozen core with a...
4818554 Aerated food product based on raw milk and method for its preparation  
Milk foodproduct in the form of a foam obtained by whipping air or a gas into it so that its density is below 0.75. This foam contains raw milk which has been subjected to reduced pressure...
4798734 Process for preparing soybean food products  
A process for preparing soybean vegetable whipping cream is obtained by mixing soybean aqueous infusion to which is added soy cellulose, with vegetable oil to which are added alginic acid...
4795650 Method of making extruded frozen cheesecake product  
A method of making an extruded frozen cheesecake product by combining ingredients to form a stabilized dispersion of cream cheese, sour cream, cream, egg yolks, sweetener, water and flavors which...
4746523 Method and apparatus for preparing a shaped ice confection product  
A method for preparing a shaped ice confection product wherein a mixture of ice particles and a liquid, which mixture is pumpable under pressure but maintains its shape if unsupported, is...
4738862 Method for producing an ice confection product and ice confection product  
An effervescent ice confection product is obtained by exposing CO 2 - water clathrate-containing particles to such pressure, temperature and CO 2 and water partial pressure conditions that a...
4737374 Soft-serve frozen yogurt mixes  
A smooth textured soft frozen non-fat yogurt having a solids content between about 18 to 43% w. and an overrun of between about 35 to 65% is prepared by dissolving in cold water and freezing, in a...
4725445 Ice-cream confectionery product and a method for its manufacture  
Ice cream confection normally in liquid state which is an oil-in-water emulsion containing fats, milk proteins, sweetness and water. The water is made physically and chemically stable by means of a...
4724153 Soft-frozen water-ice formulation  
An aerated soft-frozen, fat-free protein-free water-ice product which is extrudable at 0° to 10° F., said product containing a critical level of chemical emulsifier in order to effect desirable...
4704292 Cocoa  
A cocoa which has a simple polyhydroxyphenols content of more than about 0.25 percent by weight produces chocolate milk products which are more stable and chocolate pudding products which have a...
Matches 201 - 250 out of 430 < 1 2 3 4 5 6 7 8 9 >