|
Match
|
Document |
Document Title |
|
|
7611743 |
Low protein cream cheese
The present invention is directed to cream cheese compositions in which the protein level is reduced to below 6.5 percent, and preferably between about 5 to about 6 percent, with acceptable baking...
|
|
|
7604825 |
Process for making cheese containing gum
A process for making cheese comprising the steps: starting with a mil,m composition that has a milk fat content of more than 0.3%, adding a gum preparation to the milk, adding a starter to the milk...
|
|
|
7601380 |
Beverage clouding system and method
A beverage clouding system composition that comprises a sterol ester, stanol ester, or combinations thereof, an oil and a continuous aqueous phase is provided. Additionally, compositions of a...
|
|
|
7550171 |
Process and equipment for making simulated olive products by coextrusion, and obtainable product
Our invention is concerned with a process and equipment and the resulting product. The process and equipment produce simulated cylindrical olive products with a central core. An aqueous alginate or...
|
|
|
7544379 |
Composite containing fine cellulose
A fine-cellulose-containing complex comprising 60 to 80 wt % of fine cellulose, 2 to 12 wt % of locust bean gum, 0.5 to 8 wt % of xanthan gum and 0 to 37.5 wt % of a hydrophilic material(s), the...
|
|
|
7531200 |
Method of preparing a frozen, battered food product
A method of preparing a frozen, batter-coated food product that eliminates pre-frying, which is the most problematic stage of the conventional industrial process for manufacturing frozen...
|
|
|
7494667 |
Blends of different acyl gellan gums and starch
The present invention relates to a method of producing a film forming blend of different acyl gellan gums with starch having similar textural and functional properties compared to gelatin. Films...
|
|
|
7422763 |
Acid controlled induced viscosity fiber system and uses thereof
The present invention relates generally to a method of blunting the postprandial glycemic response to a meal by feeding an acid controlled induced viscosity fiber system. The first component of the...
|
|
|
7422638 |
Sago-based gelling starches
Sago-based gelling starches and the use thereof. Such modified starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for...
|
|
|
7399494 |
Quick water-dissolved film product, for treating milk with bacteria and/or enzymes
High solubility film product comprising a starch and/or a cellulose and at least one bacterium or enzyme chosen from those necessary for milk fermentation, coagulation or curdling.
|
|
|
7396552 |
Stable acidic milk drinks, process for producing the same, and additive for acidic milk drinks to be used therein
Stable acidic milk drinks characterized by composed of an acidic milk drink base together with collagen peptides obtained by hydrolyzing collagen and stabilizers. Thus, it becomes possible to add a...
|
|
|
7378122 |
Tri-gum blend
A tri-gum blend of (a) xanthan gum, (b) gellan gum and (c) pectin gum is used to provide mouthfeel and stability to beverages, preferably smoothie beverages. Xanthan gum is present in an amount...
|
|
|
7364767 |
Food additive
The invention relates to a food additive having carraghenate ι and sodium stearyl-2-lactylate (SSL). The inventive food additive, which has emulsifying and/or stabilising properties, can be used...
|
|
|
7351437 |
Pet food compositions comprising electrostatically charged gelatin
Animal feed compositions comprising amounts of protein, carbohydrate, fat and a functional ingredient for preventing hairball formation are provided. The functional ingredient comprises at least...
|
|
|
7326430 |
Method of preparing liquid compositions for delivery of N-[N- (3,3-dimethylbutyl-L-α-aspartyl]-L-phenylalanine 1-methyl ester in food and beverage systems
This invention provides a method for preparing a liquid composition of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester comprising the steps of (a) providing a liquid carrier;...
|
|
|
7323202 |
Composition for forming a casing and method of use
A composition for coating foodstuffs is described, where the composition comprises a first polysaccharide that is negatively charged in the composition and gels under the influence of cations, and...
|
|
|
7320810 |
Food product with high viscosity
The present invention relates to food products comprising in percent by weight of dry matter, 0.5-5% of a viscous soluble fibre, 2-20% oat bran concentrate, and 7-35% cereal bran. The specific...
|
|
|
7320807 |
Co-extruded cheese snacks
A cheese snack ( 10 ) includes an extruded annular cheese product ( 12 ) and a flavoring core ( 11 ) co-extruded within the cheese product. The core is normally flowable at room temperature. The...
|
|
|
7316827 |
Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom
The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta...
|
|
|
7290367 |
Tear resistant gel articles for various uses
A soft gelatinous elastomer composition and article useful as fishing bait, floss, liner and other uses formed from one or a mixture of two or more of a one or a mixture of two or more of a...
|
|
|
7289583 |
Method of and apparatus for single antenna interference rejection through relaxation
A method of and apparatus for single antenna interference rejection (SAIR) relaxation. Interference in a received signal is reduced by performing synchronization and whitening of the received...
|
|
|
7279192 |
Shelf-stable shredded cheese
The present invention provides shelf-stable shredded cheeses and methods of preparing such shelf-stable shredded cheeses using a combination of a natural or process cheese, a cheese powder,...
|
|
|
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...
|
|
|
7252850 |
High protein and high fiber food products
High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More...
|
|
|
7247333 |
Stabilized milk product containing fruit and fruit juice
A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk...
|
|
|
7241467 |
Stabilized milk product containing juice
A milk product containing milk, pectin and juice from fruit, vegetables and other natural ingredients is disclosed, which uses a significant percentage of real milk and which minimizes the...
|
|
|
7211283 |
Encased food products with contrasting components
A food product that includes a casing of a gelatin-free, water-based, set hydrocolloid gel that forms an enclosure, and at least one solid, liquid, soft or particulate center enclosed by the...
|
|
|
7208480 |
Polysaccharide based gel
A fluid gel obtainable by a process which comprises subjecting a solution comprising a mixture of xanthan and one or more non-gelling polysaccharides selected from galactomannans or glucomannans in...
|
|
|
7189843 |
Production of carrageenan and carrageenan products
The methods of the present invention prepare carrageenan products from processed seaweed material having a solids content of less than 25% by weight solids, using shear stress treatment. The...
|
|
|
7186432 |
Shelf stable meltable particulate food product
A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity A w of 0.70 or below. The composition is an oil-in-water emulsion of: a...
|
|
|
7169434 |
Molecular press dehydration method for vegetative tissue using the solid phase of water soluble polymer substances as a dehydrating agent
The present method is related to a molecular press dehydration method of vegetative tissues using water-soluble polymers in solid-phase as dehydrating agents. The molecular press dehydration method...
|
|
|
7169427 |
Fibre containing composition
Compositions of a water in water emulsion having a first phase of gelled particles with specific aspect ratio and width, are suitable for application in products. The compositions impart a creamy...
|
|
|
7150894 |
Acid whey texture system
The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the...
|
|
|
7147885 |
Use of native gellan gum
The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and...
|
|
|
7138519 |
Process for extraction of β-glucan from cereals and products obtained therefrom
A process for obtaining β-glucan from cereal grain, such as barley and oats. A β-glucan product obtained by the process. Uses of the β-glucan product as a food ingredient and for treating...
|
|
|
7108873 |
Gelatinous food elastomer compositions and articles
A soft gelatinous food elastomer composition and article useful as simulated food formed from one or a mixture of two or more of a thermoplastic elastomer block copolymer(s) and one or more...
|
|
|
7097869 |
Nutraceutical chips and production method thereof
In this application are disclosed a method for producing nutraceutical chips, comprising the steps of: preparing a viscous liquid by use of at least one selected from the group consisting of...
|
|
|
7094434 |
Composite particles for beverage mixes imparting optical effect in beverages and methods of making same
Composite particle comprised of composite particles in which edible core particles are encapsulated with a coating comprising a material that forms a propellant gas when contacted with an edible...
|
|
|
7090883 |
Edible compositions and methods of making edible compositions
The invention includes an edible composition which contains at least one gum, a non-nutritive sweetener, at least one of glycerin and a glycol, and a flavoring agent. The composition is essentially...
|
|
|
7081257 |
Gelling vegetable protein
A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming...
|
|
|
RE39125 |
Swallowing-assistive drink
To provide a swallowing-assistive drink for medicines that improves swallowing various medicines, is convenient and substitutable with ordinary drinking water, and does not disturb the efficacy of...
|
|
|
7048959 |
Kinetic beverage for delivery of physiologically active substances
The invention pertains to a delivery system for delivery of at least one physiologically active ingredient in a pleasant and palatable manner. One preferred embodiment is a beverage mix comprising...
|
|
|
7045003 |
Pregelatinized starches and processes for their production
The invention relates to a process for producing a pregelatinized starch having good gel-formation properties, in which
a) a suspension of starch and water is prepared, b) the suspension...
|
|
|
7041325 |
Food additive slurry compositions and powder compositions and food compositions containing the same
A food additive slurry or powder composition is disclosed which comprises 100 parts by weight of at least one selected from the group consisting of calcium carbonate, calcium phosphate and dolomite...
|
|
|
7033635 |
Aqueous composition useful for stabilizing and texturizing dairy products and process for preparing the same
The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a...
|
|
|
7008654 |
Gelled nutritional composition and process
A nutritional supplement in the form of a gelled nutritional composition. The composition contains gelled whey protein; a carbohydrate source; minerals; and vitamins. The composition may have a...
|
|
|
7005156 |
Process for producing tofu
There is provided a process for producing tofu wherein a delayed action coagulant is dispersed in heated soybean milk in a static inline mixer provided with a narrowed part and then a thickening...
|
|
|
6987182 |
Process for producing cold-gelling hydrocolloids
A dry hydrocolloid powder with cold-gel capabilities is produced by: dissolving a hydrocolloid comprising polysaccharide chains in an aqueous solution; heating the dissolved hydrocolloid solution...
|
|
|
6951661 |
Gel products fortified with calcium
Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions...
|
|
|
6933000 |
Processed mozzarella cheese and method for its production
The present invention relates to method of making processed cheese, especially mozzarella type cheese, comprising the steps of A) preparing a blend comprising young low-sodium-chloride cheese,...
|