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3969531 |
Method for dispensing a semi-frozen comestible
A process is provided in which a regulated flow of water is refrigerated, and a source of concentrated orange juice at atmospheric pressure is also refrigerated and is metered and combined with the...
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3969536 |
Method for preparing jelly foods
A jelly food is prepared by successively 1. assembling more than two materials 2. heating the assembly to a temperature of not lower than 60°C and 3. cooling the same, Said materials...
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3961494 |
Soft food mix dispensing apparatus and method
A method and apparatus for dispensing a soft food mix, such as soft ice cream, milk shakes, yogurt or the like whereby mix from a pressurized container passes through a heat exchanger and...
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3959513 |
Method and system for producing a soft food product
A system and method for producing a soft food mix, such as soft ice cream, combined with a gas mixture such as a food grade fluorocarbon and nitrous oxide whereby the mix is injected into a...
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3956519 |
Process for aggregating protein
Debranched amylopectin and debranched low-DE maltodextrin have been found to cause protein to aggregate in solution. Such aggregation, which can lead to precipitation or flocculation of the...
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3949102 |
Frozen dessert product and process
A frozen dessert having good texture and eating quality is made by mixing and then freezing from about 7% to about 18% protein solids and from about 10% to about 40% saccharides with from about 5%...
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3930052 |
Gelatin compositions
A cold-water-soluble gelatin composition containing: A. an amorphous gelatin component having a particle size not exceeding 210 microns, and B. a comestible component different from (a) and having...
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3928649 |
Dietary dairy dessert mix and frozen product therefrom
An ice cream-like frozen dietary dairy dessert characterized by low fat, sodium and calorie content, and a mix for preparing the dessert. The mix is suitable for homogenization and pasteurization...
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3922371 |
Method of preparing an ice confection and the resulting product
An improved composition of matter prepared by admixing and blending full strength fruit juice with sucrose, corn syrup solids, citric acid, stabilizer, coloring and water which is then mixed and...
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3914440 |
Stabilized frozen thick shake
A stabilized frozen thick shake comprising an emulsion of sugar and fat which has been homogenized at a pressure sufficient to discretely disperse the fat globules therein and wherein the aqueous...
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3914441 |
Ice cream
Acid ice cream produced using protein that is not acid-precipitable, for example whey protein, or using protein that is acid precipitable but using an acid-stable water-binding stabiliser to reduce...
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3889001 |
Hydrolyzed protein in non-dairy whipped topping
A whipped, dessert-type product is provided in which the protein is replaced with a small but effective amount of a protein hydrolysate wherein the hydrolysate is functional in extremely low...
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3886300 |
Method for preparing bland caseinates
Bland caseinates are produced by heating a solution of an alkali or alkaline earth caseinate and an alkaline earth salt to a temperature of at least 140°F at a temperature increase of about 4°...
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3886293 |
Food products containing surfactants
Surfactants are provided which are useful in a variety of food products. The surfactants are selected from the group consisting of (1) monoesters of succinic acid or adipic acid and an ester of...
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3873739 |
Foods containing red dye
A red colour for use in a foodstuff composition comprises 8-acetamido-2-(azo-benzene-4'-sulphonic acid)-1-naphthol-3, 6-disulphonic acid and salts thereof. The colour is stable to sulphite and...
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3872229 |
FOOD COMPOSITION HAVING A NUT-LIKE TEXTURE AND METHOD FOR PRODUCING THE SAME
Simulated nutmeat products and other products having a nut-like texture are prepared by forming a homogeneous dispersion composed of minute droplets of fat or oil suspended in a continuous phase...
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3868465 |
LOW CALORIE, COLD WATER SOLUBLE QUICK SET GELATIN DESSERT
A cold water soluble, heat-reversible quick setting gelatin is made by co-drying gelatin with polyglucose along with other ingredients of a gelatin dessert type composition.
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3723409 |
MIXED DERIVATIVES OF POLYGALACTOMANNANS AND PROCESS OF PREPARING SAME
Carboxyalkyl hydroxyalkyl derivatives of polygalactomannans are prepared by reacting the polygalactomannan with both an alkylene oxide of three to eight carbon atoms and a halo fatty acid of two to...
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3647472 |
BEVERAGE MIX
A nonalcoholic cocktail mix containing ingredients in such proportions that the mix can be stored under subfreezing conditions, in a frozen slush form. A chilled beverage, such as a cocktail, is...
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3632350 |
FOOD COMPOSITIONS CONTAINING MICROCRYSTALLINE COLLAGEN
Food compositions containing a new physical form of collagen. This form of collagen has been termed microcrystalline collagen and is a water-insoluble but water-dispersible ionizable, partial salt...
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3628974 |
MICROCRYSTALLINE COLLAGEN, AN IONIZABLE PARTIAL SALT OF COLLAGEN AND FOODS, PHARMACEUTICALS AND COSMETICS CONTAINING SAME
A new physical form of collagen termed microcrystalline collagen is a water-insoluble but water-dispersible ionizable, partial salt of collagen and is formed by treating undenatured collagen with...
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3622344 |
SOPHOROSIDE ESTERS IN PREPARED FOOD PRODUCTS
Sophoroside alkyl esters of certain C 16 to C 18 monohydroxy fatty acids, wherein the alkyl groups contain from two to about 18 carbons, show highly desirable effects in improving the properties...
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3620757 |
REPLACEMENT OF SODIUM CASEINATE
Compositions of dry whey solids and alkali polyphosphates are provided which exhibit functional properties in food compositions as well as nutrient value. The polyphosphate is present in an amount...
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3617302 |
PREPARATION OF A FLOWABLE PARTICULATE COMPOSITION
A process is provided whereby a liquid material may be added to a substantially dry carrier by mechanical mixing, and whereby the resultant mixture remains particulate and flowable. The carrier is...
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3615718 |
PROCESS FOR THE PREPARATION OF FROZEN CONFECTIONS, FOOD MIXES THEREFOR, AND AEROSOL PACKAGES CONTAINING SUCH MIXES
Ice cream, ice milk and sherbet mixes having specific compositions and solids contents contained in an aerosol dispenser under pressure and having dissolved therein a gaseous propellant to such a...
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3615661 |
REPLACEMENT OF SODIUM CASEINATE
Compositions of dry whey solids and lactalbum phosphate are provided which exhibit functional properties in food compositions as well as nutrient value. The lactalbumin phosphate is present in an...
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3535122 |
FROZEN DESSERTS
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3535304 |
PROCESS FOR MANUFACTURE OF CO-PRECIPITATES OF MILK PROTEINS
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3510316 |
NONFAT FROZEN DAIRY DESSERT
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3503757 |
METHOD OF PRODUCING A GASIFIED FROZEN CONFECTION
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3492126 |
SOFT-FROZEN WHIPPED AQUEOUS EXTRACT CONCENTRATE OF COFFEE OR TEA
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3475181 |
ICE CREAM MIX
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3471301 |
DESSERT-ON-THE-STICK
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3434848 |
EDIBLE DRY MIX COMPOSITION FOR PRODUCING AN AERATED FOOD PRODUCT
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3433651 |
FROZEN DESSERT AND METHOD OF MAKING THE SAME
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3431117 |
PRODUCT AND PROCESS FOR PREPARING FROZEN WHIPPED TOPPING COMPOSITION
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3403031 |
Homemade ice cream preparation
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3365304 |
Frozen confection and method of preparation
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3360384 |
Production of frozen foodstuffs
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3357840 |
Dry confection mixes and processes for producing same
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3345358 |
Gel-forming polysaccharide derivatives prepared by cross esterification
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3345185 |
Frozen dessert
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3335013 |
Frozen desserts
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3326691 |
Edible foam-producing composition
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3294544 |
Artificial sweetener-arabinogalactan composition and edible foodstuff utilizing same
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3291614 |
Soluble dry milk product and a method of producing the same
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3291076 |
Blender and process
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3256100 |
Method and apparatus for frozen dessert
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3215532 |
Process of making powdered ice cream mix
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3128193 |
Method of freezing a low fat frozen dessert
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