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7550168 |
Spherical gelled simulated fruit with dimples, and extrusion process
The invention provides fruit-like products based on alginate or low-methoxy pectate gel which are spherical with two dimples spaced at opposite extremes of the sphere. These are prepared by...
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7544380 |
Process and apparatus
The invention relates to process and apparatus for creating shaped objects from incipiently gelling alginate or low-methoxy pectate sol in which the incipiently gelling sol is guided into cavities...
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7455869 |
Composition for preparing artificial fruit flesh and food product containing the same
The present invention provides novel compositions having an eating texture similar to that of a natural fruit flesh, an artificial fruit flesh having an eating texture similar to that of natural...
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7442397 |
PEGylated fibrinogen-based biomatrix
The invention involves methods and materials related to fibrin-based biomatrices.
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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...
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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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7338679 |
Gel compositions and utilization thereof
Novel gel compositions having a sarcocarp-like texture and taste (mouth feelings): and foods having a sarcocarp-like texture with the use the same. These novel gel compositions comprise pectin, a...
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7285301 |
Method for producing nutritionally balanced food compositions
This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial...
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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...
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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...
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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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7153536 |
Method for preparation of a food sauce
A method for preparation of a food sauce having a fresh fruit suspension. The method disclosed by the invention involves manipulating the pre-gel of a low methoxyl pectin by various processing...
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7141261 |
Production of pectin from soybeans
A novel process for extracting pectin from waste hull/hypocotyl streams during soybean processing is shown. Chemical extracting agents in addition to or in conjunction with heat and agitation are...
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7078068 |
Methods for coagulating collagen using phosphate brine solutions
Methods for coagulating collagen and producing a food product by contacting the collagen with a solution comprising at least about 40% by weight of a phosphate salt mixture wherein the phosphate...
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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...
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7033625 |
Labelless, rolled food item and its fabrication
A rolled food item ( 110 ) is fabricated by rolling a strip of support material ( 16 ) and food ( 14 ) about its leading end ( 136 ) into a roll. Prior to its rolling into the roll, a deposit ( 144...
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7022683 |
Pharmacological compositions comprising pectins having high molecular weights and low degrees of methoxylation
The inventions disclosed herein relate to compositions for the sustained release of pharmacological agents comprising pectins having a combination of both a high molecular weight and a low degree...
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6989166 |
Soft drink replacer
The present invention relates to a method for the treatment and/or prevention of overweight in a monogastric mammal. More particularly, the invention is concerned with such a method comprising...
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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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6921548 |
Low pH food composition stabilization process
This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial...
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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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6890578 |
Acidic protein foods, process for their production and stabilizer
Acidic protein foods employing pectin which has been low-molecularized to a viscosity of no greater than 150 mPa·s as a stabilizer for the acidic protein foods, wherein the pectin is added at...
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6887508 |
Protein stabilizing agent
The present invention relates to a protein stabilizing agent for stabilizing a protein suspension in an aqueous acidic liquid such as a juice. The protein stabilizing agent is comprised of a high...
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6884448 |
Sponge cake premix and method of manufacturing sponge cake by using said premix
The present invention is directed to a sponge cake premix that can be cooked easily with a microwave oven to prepare a sponge cake. A batter prepared by adding a thermocoagulation protein to a...
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6855363 |
Methods of obtaining selected pectin fractions, such fractions and their use
A method of providing selected fractions of high-esterified pectin, each having different functionalities, by consecutive extraction of a vegetable material with acidic aqueous solutions to obtain...
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6846501 |
Traditional snacks having balanced nutritional profiles
Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing...
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6838109 |
Fatty acid compositions having superior stability and flavor properties
The present invention relates to compositions having a superior stability and flavor profile, despite the presence of a fatty acid material (and even without use of a surfactant or emulsion), and...
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6833151 |
Pectins, process for producing the same, acidic protein foods with the use of the same and process for the production thereof
There are provided high quality pectins obtained by extraction from root vegetables, a process for their production, acidic protein foods that are stable in an acidic pH range above the isoelectric...
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6787177 |
Production of pectin from soybeans
A novel process for extracting pectin from waste hull/hypocotyl streams during soybean processing is described. Chemical extracting agents in addition to or in conjunction with heat and agitation...
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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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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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6623779 |
Intermediate-moisture formed food products made from partially dehydrated fruit and/or vegetables and novel methods of packing thereof
The invention relates to intermediate-moisture formed food products made from a mixture of partially dehydrated fruit or vegetable pieces and a gelled matrix such that the water activity in the...
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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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6610336 |
Process for making ice pops
A process for making confection compositions such as ice pops of gel consistency, in the absence of heat treatment which takes advantage of a chemical reaction between an alginate salt, other than...
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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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6599555 |
Process for making a reduced-calorie fruit and/or vegetable spread
A process for making, or preparing, a reduced-calorie fruit and/or vegetable spread product including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor,...
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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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6565901 |
Quick-setting gel mix
A quick-setting gel mix suitable for preparing dessert gels contains sodium and/or potassium alginate and a slowly-soluble calcium salt, with the calcium salt being incorporated in a crystalline...
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6551647 |
Ice-cream confectionery product and method for its preparation
An ice-cream confectionery product in the form of an emulsion stable in the liquid state at ambient temperature, preservable at ambient temperature in the said liquid state when packaged in sterile...
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6548097 |
Frozen confections comprising a gel composition
A frozen dessert product that includes as gel providing ingredients an anionic gelling hydrocolloid and a gelation controller or inhibitor, the ingredients providing or forming a gel having a...
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6500473 |
Coloring substance composition and a method of manufacturing same
A composition comprising coloring substance bodies that are at least partially coated with beet pectin, chicory pectin and/or Jerusalem artichoke pectin or other pectin types having a high degree...
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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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6475539 |
Nutritionally complete low pH enteral formula
This invention is directed to a low pH nutritional formula that contains high levels of macronutrients, vitamins and minerals. The pH of the enteral formula is from about 3.0-4.6 and delivers at...
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6465026 |
Process for the production of juices from fruits and vegetables
The present invention discloses the application of a pectin esterase substantially free from depolymerase activity in the maceration of apple pulp. The use of purified pectin esterase leads to a...
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6461657 |
Syneresis suppression in prepared mustards
A process is provided for making a prepared mustard product having reduced tendency for syneresis. A slurry is prepared to contain ground mustard seed, water, vinegar, salt and an amount of type...
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6458395 |
Gelatinous food product and process for preparing the same
The present invention provide a gelatinous food product for supplying balanced nutrition, which is a gel of an emulsified mixture comprising 10 to 50 wt. % of total solid content on a dry weight...
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6455082 |
Shelf-stable calcium fortified milk and dairy products
A calcium-fortified milk or dairy-based product containing a calcium source and a food-grade polyphosphate having at least six phosphate groups.
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