Matches 151 - 200 out of 332 < 1 2 3 4 5 6 7 >
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4900571 Process for producing a shark fin analog  
A shark fin analog utilized as a food is produced by heating to dissolve a mixture of gelatin, alginic acid or na alginate or a mannan, and water to form a gelatin sol, extruding the sol through a...
4889920 Instantized gelatin soluble in cold water  
A cold water-soluble instantized gelatin having full gelation ability while containing no additives is obtained by spraying a pure gelatin solution without additives and having a water content of...
4876105 Gellan gum/gelatin blends  
Gellan gum/gelatin blends are disclosed which provide gels with improved setting and melting properties and improved room temperature stability relative to gels prepared using gelatin alone.
4869917 Powdered mix for producing a three-layered dessert and process therefore  
A dry-blended dessert mix which upon successive whipping with water at various temperatures produces, upon cooling, a three-layered, multitextured gelatin dessert. The mix is a blend of a...
4861604 Sheetable thermostable filling composition  
A sheetable, thermostable filling composition capable of being baked to a crisp texture is produced by a method which comprises: dispersing gelatin and maltodextrin in water at a temperature of at...
4844922 Low fat foods  
A low-fat food with decreased amounts of animal fat or other types of fat containing a hot-melt type gal dispersed in the food tissue, wherein the amount of the gel to the food tissue at...
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...
4759936 Colored food composition, in particular for decorative use  
An edible gelled emulsion of a combination of oil, a hydrophobic pigment and/or 5 coloring, an emulsifier, a gelling agent and water. The gelling agent constitutes carrageen, optionally agar-agar;...
4744997 Method for producing gum candy  
A gum candy made from a basic sugar-gelatin mass is produced by either preparing the basic mass, if required with the addition of additives, in an injection molding machine and injecting (molding)...
4737368 Sweetener composition  
A mono- and di-saccharide base sweetener composition is provided which consits essentially of a blend of fructose and sucrose. Such sweetener composition is useful for sweetening a wide variety of...
4735812 Food browning agent  
A browning agent particularly for use in microwave cooking comprises collagen, or gelatine hydrolyzed to its constitutent amino acids, plus one or more reducing sugars and alkalis. The collagen...
4729897 Gelatin product having highly improved properties of wettability and dispersibility, and a method of making the same  
A gelatin product which offers highly improved properties of wettability and dispersibility in aqueous liquids irrespective of temperature and which permits accelerated dissolution in the hot state...
4702921 Method for preparing fish-egg-like edible products  
A method for preparing fish-egg-like edible products like salmon roe consisting of capsules of thin gel membranes filled with an oil material and a viscous fluid separately contained therein...
4689238 Composite food product  
A shelf-stable, composite food product comprising a dual-texture, low water activity binder having at least one food-flavoring material distributed therein is disclosed. The dual-texture, low water...
4684533 Imitation cheese products  
Imitation cheese products are disclosed which consist essentially of from about 0.5 to about 3.0 weight percent kappa carrageenan, from about 1.5 to about 12.0 weight percent gelatin, from about 3...
4678676 Method of producing cheese-like emulsified food  
The present invention relates to a method of producing a cheese-like emulsified food having a superior body and texture. The method consists in forming a mixture composed of tofu containing soybean...
4654219 L-aminodicarboxylic-(O-cycloalkyl)-L-aminocarboxylate alkyl ester sweeteners  
Food compositions sweetened with dipeptides of certain α-amino dicarboxylic acids and etherified hydroxy α-amino-mono-carboxylic acid esters which possess a high order of sweetness. These...
4652457 L-aminodicarboxylic acid aminoalkenoic acid ester amides  
This invention relates to food compositions sweetened with sweeteners of the formula: ##STR1## wherein A is CO 2 R wherein R is alkyl containing 1-3 carbon atoms; A' is hydrogen or alkyl...
4631196 Low calorie dairy product  
A low cholesterol, low calorie, no fat dairy product, consisting essentially of, in unflavored form, a blend of up to 40% by weight water, about 30% to 70% by weight of a no-fat protein containing...
4626442 3-hydroxy-4-alkyloxyphenyl heterocyclic aromatic carboxylates  
Novel 3-hydroxy-4-alkyloxyphenyl heterocyclic aromatic carboxylate compounds particularly well suited as sweeteners in foodstuff.
4622227 Acidulent comprising fumaric acid and dried natural juice solids  
The invention describes a wettable and soluble acidulent comprising fumaric acid and natural juice solids. The fumaric acid is employed in amounts of at least 50% by weight of the acidulent and the...
4622233 Preparation and use of a highly purified polydextrose  
Methods for preparing purified, decolorized polydextrose having a lower caloric value, higher pH and less color than presently available commercial material, and the use of said improved product in...
4620982 Pastilles of the lozenge type based on crystalline sorbitol or fructose and process for their manufacture  
Pastilles of the lozenge type based on crystalline sorbitol or fructose including, in their constituent mass, a plurality of cavities, preferably microcavities, of which some at least communicate...
4615898 Cold water soluble gelatin  
An improved cold water soluble gelatin and a process of preparing it. The improved cold water soluble gelatin is prepared by a process which includes the steps of preparing an aqueous solution...
4615896 Cold water soluble gelatin and process  
An improved cold water soluble gelatin and a process of preparing it. The improved cold water soluble gelatin is prepared by drying an aqueous solution containing water, gelatin, maltodextrin...
4597981 Soft candy composition  
A soft candy composition comprising 9-82% by weight of a hydrogenated starch hydrolysate, 82-9% by weight of at least one polymer of glucose or maltose, 3-16% by weight of gelatin and a sufficient...
4588603 Method for preparing a gelatinous food product stabilizer  
A process for preparing a gelatinous food product stabilizer for maintaining food product integrity under freeze-thaw conditions or the like, including the steps of combining between about 6 and 50...
4574091 Aspartame-sweetened gelatin dessert and sweetening composition therefor  
A gelatin dessert mix adapted to be hydrated in an aqueous medium to form a gelled dessert, the mix containing gelatin, acid, buffer, flavor, the sweetener aspartame in an amount to provide...
4571346 Method for producing cold-water soluble gelatin dessert mixes and products therefrom  
A method for agglomerating a low-moisture, amorphous gelatin-containing mix wherein finely ground gelatin is combined with a ground, anhydrous food acid and ground sugar and/or polydextrose and the...
4554169 Process for prepared, gelatin-containing food products  
A continuous process for the preparation of ready-to-eat gelatin-containing compositions is made possible by the preparation of an agitated slurry of partially-hydrated gelatin particles which may...
4552771 Acesulfam-containing composition tablets on the basis thereof and process for the manufacture of these tablets  
Composition containing acesulfam or a salt thereof, a soluble, CO 2 -yielding compound, optionally a physiologically acceptable acid as auxiliary, and gelatin powder as dry binder, and its use for...
4546002 Cold-water-soluble gelatin powders  
A gelatin-containing powdered mix (e.g. gelatin dessert mix) which is dispersible and soluble in water as cold as 45° F. (7.2° C.) is prepared using particles of amorphous gelatin between 230 and...
4525372 Light condiment having a mustard base and a process for its preparation  
A light condiment having a mustard base and in the form of a mousse is disclosed as well as a process for the preparation thereof. The mousse has a density of less than or equal to 0.9.
4517216 Gellan gum/gelatin blends  
Blends of gellan gum and gelatin are disclosed which exhibit a synergistic increase in gel strength.
4501763 Process for preparing a sarcocarp-containing jelly  
A process for preparing a sarcocarp containing jelly having homogeneously dispersed sarcocarps by (a) dissolving starting materials for the manufacture of a jelly, other than gelling agents and...
4500552 Gelatin dessert product  
A gelatin dessert product capable of providing a clearly demarcated two-layered, two-colored dessert in a single step.
4500553 Method of producing a frozen dual-textured confection  
A method of producing a frozen, dual-textured confection comprising a cream and a gelatin-containing aerated phase and a natural or simulated fruit phase is disclosed. According to one embodiment,...
4479972 Flavor and mouthfeel character in foodstuffs by the addition of bitter principles  
A process for enhancing the flavor impact and mouthfeel characteristics of foodstuffs, particularly citrus-flavored beverages and desserts, is disclosed which comprises adding an effective amount...
4477474 Process for solubilizing FD and C Red #3 under acidic conditions and composition  
FD&C Red #3 is solubilized under acidic conditions to provide a substantially cloud-free and precipitate-free product by dispersing the Red #3 in a solvent having a pH above about 4.5, fixing the...
4466982 Method of preparing a fish food product  
A fish food product is disclosed herein comprising a specially prepared ingredient attractive to and consumable by a variety of fish which is encased in a predetermined quantity of frozen water so...
4454290 Stevioside analogs  
Analogs of the glycoside stevioside are disclosed. These materials have the formula ##STR1## wherein R is a simple physiologically acceptable noncarbohydrate polar organic group. The analogs are...
4426443 Preparation of hydrolyzed collagen-containing products from non-gelled, liquid hydrolyzed collagen concentrate and gelled products prepared therefrom  
A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gelatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent...
4409255 Cold water soluble gelatin and process  
An improved cold water soluble gelatin and a process for preparing it. An aqueous solution comprising gelatin and a mixture of corn syrup solids and maltodextrin is dried. The total weight of the...
4407836 Cold water soluble gelatin and process  
An improved cold water soluble gelatin and a process for preparing it. An aqueous solution comprising gelatin and a specific sugar composition is extruded as a foam and then dried. The foam can be...
4391834 Method of extending and flavoring ice milk or cream  
A method of extending and flavoring a soft serve product includes the steps of preparing a gelatin extender by adding a gelatin mix including approximately 18 grams of gelatin to one gallon of cold...
4375481 Process for production of roe-like multilayer spherical structure  
In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises a...
4368208 Water-soluble curcumin complex  
A water-soluble curcumin complex suitable for use as a coloring agent in foods is prepared by dissolving and mixing a source of curcumin and gelatin in an aqueous acetic acid solution. The complex...
4353889 Rebaudioside analogs  
Analogs of the glycoside rebaudioside A are disclosed. These materials have the formula ##STR1## wherein R is a simple physiologically acceptable noncarbohydrate polar organic group. The analogs...
4352695 Novel gelatins, processes for their preparation and their use  
Gelatins which have a high setting speed but a lowered viscosity are prepared by lowering their microgel content. For this purpose, aqueous gelatin solutions are subjected to the action of...
4341809 Stabilized starch composition  
A stabilized starch composition is prepared which is resistant to degradation under dry acidic storage conditions by adding a buffer to a slurry of starch in an amount effective to protect and...
Matches 151 - 200 out of 332 < 1 2 3 4 5 6 7 >