Matches 101 - 150 out of 332 < 1 2 3 4 5 6 7 >
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5560946 Ready-to-bake doughs  
Improved ready-to-bake frozen, laminated doughs comprise: a flour component and, based on the weight of the flour: 45-70 wt. % water 5-10 wt. % yeast 0.1-4.0 wt. % emulsifier the...
5549921 Method for forming small diameter ropes of gelled aqueous product  
A method of making long ropes of a gelled water-based formed product on a substantially continuous basis by mixing together a thermal-gelling gum and an aqueous product base, filling under pressure...
5532004 Chewing gum containing hydrophobic flavorant encapsulated in a hydrophilic shell  
Chewing gum containing particles of a flavoring component in which the flavorant is encapsulated in a hydrophilic gelation shell.
5508056 Low fat spread  
A fat-continuous spread comprising: (A) from 0.1 to 10 wt % of gelatin; (B) from 0.1 to 7 wt % of a gelled polysaccharide not being starch; and (C) from 10 to 60 wt % of fat. The balance...
5490994 Method of stabilizing the color of the disodium salt of 5,5'-indigotin disulfonic acid  
The color of the disodium salt of 5,5'-indigotin disulfonic acid (i.e., FD&C Blue No. 2) in aqueous media held in an aluminum container is stabilized by the addition of tannic acids,...
5486375 Caseinate replacement composition for imitation cheese and process for making imitation cheese  
The caseinate replacement composition for imitation cheese is made of a granular hydroxypropylated, high amylose starch having a degree of substitution of greater than 0.04, gelatin and a gum such...
5484888 Gelatin production  
Gelatin, having high Bloom or gel strength in excess of 300, is extracted from fish, with high yield, by pre-treating collagen rich fish skins with a limewater (Ca(OH) 2 ) solution suspension with...
5464645 Process of making a water continuous dispersion with more than 50% dispersed phase and products thereof  
A process for preparing an edible plastic dispersion and products thereof wherein the dispersion comprises at least two gelling agents forming at least two distinct gelled phases and 0-20 wt. % of...
5447738 Deep-frozen, pre-proofed doughs  
The invention concerns pre-proofed, frozen dough that display excellent ovenspring properties upon baking. Herefore, an additive is incorporated in the dough that imparts to a fresh dough specific...
5422135 Process for preparing a gelled food product sheet  
A gelled sheet of food product is prepared by passing a wet dough of edible substance, such as meat or meat by-product, having food value and comprising a gellable substance, such as sodium...
5417990 Ready-to-eat, multi-component, multi-colored gels  
Multi-component (e.g., multi-layered) and multi-colored gelled products, such as gelatin dessert gels, are prepared using water-soluble colorants and complexing agents for the colorants which will...
5403610 Process for preparing baked goods containing fibers and hydrocolloids  
Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably...
5395631 Method for preparing a cheese product  
A cheese product having a low level of saturated fat and cholesterol, a high level of polyunsaturated fat and good organoleptic properties is prepared by adding a fat-based cream to skim,...
5380539 Convertible jelly candy cup and stick assembly  
An edible jelly that is convertible by means of a chopstick or other implement capable of kneading the jelly into a taffy or slime-like candy. The jelly stock, formed by a flowable composition...
5362505 Coating unblanched, raw nuts  
Disclosed is a method for producing individual, crunch-confectionery-coated edible nuts. The raw, unblanched nuts are first coated with a film-forming polysaccharide to maintain the skins adhered...
5360625 Bakery custard  
The invention concerns ready-to-use bakery custard with long shelf-life. These products comprise: 60-95 wt % of a fat emulsion 0.01-20 wt % of a sweetener 2-10 wt % of a UHT-stable starch ...
5348756 Gelatin gels and powdered mixes therefor  
Fruit-flavored, powdered gelatin dessert mixes are formulated to obtain a relatively high pH of at least 4.15, and a relatively low gelatin load weight while still retaining a desirable sour taste....
5338563 Process for the preparation of a spatter-resistant low-fat spread  
An improved low-fat, spatter-resistant, stick-type emulsified spread has a fat content of less than 50%. It is prepared by a process comprising: preparing a liquid fat phase comprising fat and an...
5338560 Edible plastic dispersion having a rapid gel-setting starch  
An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming...
5328711 Shelf-stable gelled confections  
Formulations and processes for shelf-stable, gelled, gelatin confections which have a texture akin to gelatin dessert gels.
5322702 Microgranular protein opacifying material  
There is disclosed an opacifying material of micrgranular protein opacifying material having a mean particle size distribution of 0.1 microns to 10 microns with fewer than 20% of the total number...
5306517 Water-in-oil dispersion and process for preparing such dispersion  
The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition,...
5294455 Food product  
An edible spread comprises water, from 2% to 20% by weight of water soluble starch, particularly a combination of hydrolysed maltodextrins having a dextrose equivalent of less than 5. A water...
5252352 Process of preparing an extra lowfat spread  
Processes for preparing a water-continuous margarine-like spread containing non-denatured casein. The spread contains less than 5% fat, or even less than 3.25% fat. The spread includes a particular...
5250316 Non-baked cheesecake  
In accordance with the method of the present invention for making an unbaked cheesecake, a mixture of heated water, gelatin, a gum, starch and ricotta cheese is formed. The mixture is subjected to...
5240720 Dog chew with modifiable texture  
A completely digestible highly nutritious dog chew, the texture or hardness of which is easily modified to suit a particular dog by the dog owner. By irradiating the chew in a microwave oven, the...
5227189 Simulated raw egg composition  
A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a...
5204131 Process for preparing cookies and cookies resulting from such process  
A process and product of making cookies that can be baked in a microwave oven to provide a cookie with a soft chewy texture. The composition contains a flour with a high gluten ratio, such as hard...
5194282 Food products having a reduced fat content  
At least part of the fat in fat-containing manufactured food products is replaced by gelatin in an amount by weight which is generally no more than 10% of the weight of the original fat content...
5178898 Method of making wettable foods for domestic animals  
A dry food for domestic dogs or cats is prepared by moistening and crushing cereals and/or legumes and thereupon drying the crushed substance at a temperature of not more than between 50° and 70°...
5175015 Process of making low fat low cholesterol milk products  
The present invention relates to a low cholesterol, low fat milk that has the taste and mouthfeel of whole milk or 2% milk. The invention also relates to use of said aformentioned milk to produce...
5153177 Process for incorporating a material in a crosslinked gelatin, and product therefrom  
A method of crosslinking protein comprises making a composition which comprises a protein, a sugar, a water-soluble salt of a carboxylic acid, water, and an additional ingredient which is to be...
5151293 Simulated raw egg and methods of making and packaging  
A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a...
5149562 Product and process of coating nuts with edible protein  
This invention relates to a process for preparing oil roasted nuts. The process comprises roasting nuts, applying at least one uniform coating of an edible protein to the roasted nuts, and applying...
5145704 Method of preparing an emulsion spread using a wet gelatine retentate  
A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with...
5126161 Stabilizing and emulsifying composition for the preparation of low-fat spreads  
A stabilizing and emulsifying composition for the preparation of low-fat spreads containing from 70 to 85% by weight of gelatin with a gel strength of between 100 and 200 blooms, from 7.5 to...
5126328 Process for crosslinking gelatin  
A method for crosslinking protein comprises making an aqueous compositiion of a protein, sugar, a salt, and water, followed by heating the composition while maintaining the moisture content of the...
5110612 Hydroxypropyl starch hydrolyzate product  
A hydrolyzate product of hydroxypropylated starch comprising greater than about 15% by weight DP 2-6 hydrolyzate polymers and characterized by a DE value of from about 20 to about 45 is disclosed...
5106632 Enhanced sweetness of acesulfame-K in edible compositions  
An acesulfame-K containing composition exhibiting enhanced sweetness comprises one or more food grade acids, acesulfame-K and potassium chloride.
5104674 Microfragmented ionic polysaccharide/protein complex dispersions  
Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and...
5093474 Process for the production of gelatin from fish skins  
A process for the production of gelatin from fish skins comprises the steps of: (a) cleaning the skins in order to remove therefrom substantially all superfluous material; (b) treating with dilute...
5093144 Lactoprotein-free low-caloric fat spread and method of preparing  
A lactoprotein-free fat spread with a fat content of 20-60% by weight, based on the total composition, of the water-in-oil type comprising a mixture of particles of vegetable fats being solid above...
5063073 C-Gel composite food products  
Novel C-Gel food products comprising an aqueous gelatin kappa carrageenan matrix and a dispersed food product selected from the groups consisting of meat, seafood, vegetable, fruit, synthetic...
5035896 Water insoluble drugs coated by coacervated fish gelatin  
According to this invention, the combination of a solid particulate water insoluble drug with a solid fish gelatin coating is produced by coacervation of the fish gelatin. The fish gelatin being...
5009867 C-gel composite pizza snack kit  
A pizza snack kit is disclosed which contains a slice of thermoreversible C-gel pizza sauce, a prepackaged cheese topping and at least one prepackaged baked pizza crust.
5004623 Aqueous foaming composition and method for homogenizingly incorporating water into lipophilic materials  
A lipophilic mass is liquefied or ground to a powder and there is incorporated therein by blending a foam of fine air or gas bubbles in water, then it is allowed to cool and degas. The foam is...
5000977 Method for reducing the salt content in a foodstuff  
In a foodstuff, the salt content present as such therein and imparting the flavor thereto is reduced by up to 50% by weight, without noticeable detriment to the flavor, by adding collagen hydrolysate.
4956193 Edible plastic dispersion  
The present invention is concerned with an edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, which...
4929456 Melting tolerant sauce and seasoning particulate  
A process for preparing a melting tolerant portion controlled sauce and seasoning particulate by combining a first mixture of a 5% gelatin solution and seasonings with a second mixture comprising...
4919941 Chewing gum containing delayed release protein sweetener and method  
The present invention is a method for producing a chewing gum with a delayed release protein sweetener as well as the chewing gum so produced. The delayed release protein sweetener is obtained by...
Matches 101 - 150 out of 332 < 1 2 3 4 5 6 7 >