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7431955 |
Layered cereal bars and their methods of manufacture
A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment,...
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7422764 |
Matrix-forming composition containing pectin
A liquid edible composition with a pH of more than 6, a viscosity below 600 mPas at a shear rate of 100s-1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH...
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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...
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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...
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7033632 |
Casting food products to controlled dimensions
A device and process for adjustably controlling the dimensions of an extruded food product cast into a sheet using, for example, a pressure manifold mounted on a casting belt, or a chill roll/gauge...
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6953598 |
Dairy-based candy production utilizing plate and frame assembly
An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition...
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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...
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6942886 |
Soft candies for ice cream and method of making
A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first...
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6929814 |
Process for preparing beads as food additive and product thereof
Beads as food additive consisting of a matrix of a reticulated multivalent cation containing acid polysaccharide and at least one water soluble and/or volatile liquid or solid active ingredient...
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6905721 |
Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions
An imitation cheese composition containing moisture, preferably in an amount that is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of...
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6893675 |
Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions
An acidified imitation cheese sauce or pudding is prepared comprising a thickener, an acidulant in an amount not grater than about 0.5% equivalents of glacial acetic by weight of the composition,...
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6861085 |
Process for preparing a storage-stable brown stock
The invention relates to a process for preparing a storage-stable brown stock from meat extract and vegetable juice and other customary additives. In a first reaction, a liquid mixture having a...
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6835407 |
Oil-in-water type emulsion food
There is provided an oil-in-water type emulsion food comprising a gelatin, in which the gelatin contains 13% by weight or less of a gelatin fraction having a molecular weight of 20,000 or less. The...
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6830772 |
Process for the production of a dairy product containing gelatine and cream
A process for the production of a dairy product containing gelatine and cream, wherein the ingredients are mixed, heated and put into a pack, and wherein skimmed milk is mixed with the gelatine in...
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6830771 |
Fiber-containing animal feed gel
A firm, flexible feed gel that provides animals, especially non-human primates such as orangutans, with fiber. The gel comprises a gelling agent, added-fiber, and water. While nutritional foods...
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6770311 |
Caviar alternative and method of making same
A man-made caviar alternative, including granules having a gelled center in a syrup exhibiting the same organoleptic properties as caviar from sturgeon. The granules are made from a mixture of...
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6759074 |
Soft candy
The present invention provides a novel confection, and more particularly a tasty soft candy, which is a soft candy in which gummi is dispersed through a candy base substance with a solid content...
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6749880 |
Composition based on cross-linked starch and depolymerized starch suitable as gelatine replacement
The invention relates to hydrocoloids that are used as thickening, binding, gelling or stabilising agents used in the food industry. The invention provides a starch composition, comprising a first...
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6746705 |
Thermally converted starches and the method of preparation thereof
The present invention provides an efficient acid conversion process by which native and modified starches may be treated to afford products with low viscosity and a higher proportion of lower...
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6737098 |
Thermoreversible food product
The present invention concerns a beverage food product. The beverage food product is in a gel phase at room temperature and is converted to a liquid phase at a temperature elevated above room...
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6716470 |
Method and apparatus for making an animal feed gel using a cooled pipe
Firm, flexible animal feed gel are prepared by a method comprises the steps of: A. Forming a liquid animal feed at a temperature above ambient temperature; B. Passing the liquid animal feed...
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6713101 |
Frozen dessert novelty and method for its preparation
A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the...
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6703062 |
Low-fat food emulsions having controlled flavor release and processes therefor
Low-fat food emulsions comprise a continuous aqueous phase and a dispersed phase which comprises fat particles, gel particles and fat-soluble flavor molecules; substantially all of the fat...
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6685978 |
Gelled and gellable compositions for food products
Processes and compositions for treating food products comprising adding to the food product an aqueous composition which is gellable in the food product. The process can include wherein the...
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6669977 |
Gelatin extender
The present invention is directed to a setting system for use in the making of gelatin desserts comprising gelatin and an anionic hydrocolloid gum wherein the weight ratio of gelatin to anionic...
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6645536 |
Micro-particulate microbound diet for the culture of larval fish and crustaceans
A formulated, microbound diet product for the culture of larval fish and crustaceans either in a dry or moist form is disclosed. The food product contains protein sources such as fish protein...
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6632468 |
Controlled-viscosity food flavoring system
Composite food having a gelling agent, selected from gelatin, egg white, modified waxy maize starch, whey protein concentrate, modified potato starch, gellan gum, and rennet casein, and a flavoring...
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6627237 |
Frozen foods and process for producing the same
The frozen food or food material includes a food or food material processed with from 0.1% by weight to 5% by weight of an alkali metal halide or an alkali earth metal halide, from 0.01% by weight...
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6613400 |
Cream
A cream for use as a topping on beverages, such that the cream floats on the surface of the beverage, whether hot or cold. The cream contains a hydrocolloid fluid gelling agent at a concentration...
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6607776 |
Protein enhanced gelatin-like dessert
Various compositions for producing translucent to opaque protein enhanced dessert gels are disclosed. In general, the dessert gels comprise a gelling system plus flavorings, colorings, and...
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6607774 |
Self-sealing expanded edible product
Expanded edible products having a porous, foamed, or cellular interior and self-sealing surface or skin are provided. The texture and structure of the expanded products are controlled by...
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6596334 |
Gel products forming system and methods of preparation
Methods of preparing a gelled dried sweetened products comprise the steps in sequence of: providing a hot fluid gelable base blend at near finish % solids, and depositing the fluid gelable base...
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6592916 |
Edible microcapsule and food containing the same
An edible microcapsule comprising a core and a capsule wall, wherein the core is an edible hydrophobic substance, the capsule wall is formed by salting-out of a combination of a protein and an...
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6589328 |
Sponges of hydrocolloids
The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore...
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6562393 |
Method of making a snack food
An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat...
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6555146 |
Sugar-free foodstuff products
The invention concerns improved sugar-free food products, their production and use, in particular, coated food products, their production and use. The products are characterized by their content in...
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6548090 |
Extrudable candy fruit flavored food product
A candy product intended to be extruded in a ribbon/belt format and capable of being extruded and rolled upon itself to create a candy roll product eliminating the need of an underlying support...
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6537603 |
Snack food product method
An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat...
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6531174 |
Chewy confectionery product
The present invention relates to a chewy confectionery product, preferably a chewy sweet product, and to methods for making such products. The chewy confectionery product contains oxidized starch,...
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6503553 |
Processed dairy products
A range of products and methods are based on a creamy base of cream, artificial cream, thickened cream, cream cheese, mixtures thereof and mixtures with compatible incidental ingredients, the...
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6500477 |
Stabilizer for prepared foodstuff
The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a...
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6485771 |
Edible compositions including particulated gel
An edible composition has a first part including a first particulated gel and at least one other part including a second particulated gel, the first part being substantially unmixed with the other...
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6468577 |
Stabilizer for mechanically separated meat
The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a...
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6444252 |
Methods of preparation of 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...
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6436461 |
Process for preparing gel beads as food additives
Beads as food additives consisting of a matrix of a reticulated multivalent cation containing acid polysaccharide and at least one water soluble and/or voltaile liquid or solid active ingredient...
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6419979 |
Method for making molded confectionery products
A method for making confectionery products and an apparatus for use in the method. The method involves dissolving confectionery-based ingredients in water to provide a confectionery-based slurry...
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6403140 |
Jellying product
The invention relates to a gelatinous jellying product containing water, a sweetening agent and a jellying agent, and to the use of the product for preparing gelatinized products. The invention...
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6391367 |
Method for the preparation of alimentary soft granular caviar
A method and an apparatus for preparing an alimentary granular soft caviar similar to black (granular) caviar. The method involves the preparation of a mixture containing an albuminous colloid,...
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6391358 |
Multi-stage thickening composition for use with packaged food items and process for using same
A multi-stage thickening composition for use in facilitating the handling and continuous packaging of a food product, and for providing a desired final shape and texture for the food product....
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6319536 |
Process for making a canned ground meat
The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a...
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