Matches 151 - 200 out of 469 < 1 2 3 4 5 6 7 8 9 10 >
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5750168 Tapioca starch containing french fry formulations and method of making  
The present invention provides improved compositions for coating of potato strip products having an as is solids content which comprises not less than about 20% by weight ungelatinized crosslinked...
5738805 Process for solubilizing gluten that normally is capable of absorbing water without dissolution  
An improved technique is provided that is capable of accomplishing the expeditious dissolution of gluten (e.g., vital wheat gluten or corn gluten) in water that normally is capable of absorbing...
5721004 Method for producing fat-free and low-fat viscous dressings using inulin  
Methods for preparing low-fat and/or fat-free viscous dressings, especially low-fat and/or fat-free mayonnaise products, containing inulin as a fat mimetic are provided. These low-fat and/or fat...
5718969 Nonaggregating hydrocolloid microparticulates, intermediates therefor, and processes for their preparation  
Substantially dry, rehydratable, water-dispersible, gel-forming, porous hydrocolloid micro-particulates containing internally or internally and externally at least one water-soluble, non-gelling,...
5718931 Fabricated fruit pieces and method of preparation  
A low fat coated dry fabricated fruit pieces are provided that simulate dried fruit pieces for use as a particulate additive in a Ready-To-Eat cereal. The coated fruit piece includes about 25% to...
5711986 Method of replacing fats with short chain amylose  
A fat-like carbohydrate, containing 12 to 100%, by weight, short chain amylose, wherein the fat-like carbohydrate is used in foods in an amount effective to function as a replacement for up to...
5709900 Method for manufacture of low fat natural cheese  
A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat...
5693359 Dry food acidulent reminiscent of vinegar and food mixes containing it  
A dry food acidulent composition, reminiscent of vinegar when hydrated, comprises a dry food acid, a buffering salt and a fully dissociatable salt. The dry food acid preferably comprises adipic,...
5690990 Process for encapsulating the flavor with colloid gel matrix  
A stable liquid suspension of an encapsulated flavor oil, oleoresin or spice in a gel matrix is prepared by forming a gel matrix in an aqueous medium with high shear mixing of a colloidal gelling...
5681602 Pizza sauce composite preform and method for making same  
A pizza sauce composite preform and a method for making the same are provided. The pizza sauce composite preform comprises a pizza sauce which includes a heat-reversible gelling agent. When...
5676994 Non-separable starch-oil compositions  
A stable and non-separable composition comprised of starch and oil can be prepared in the absence of external emulsifying or dispersing agents by thoroughly solubilizing an aqueous dispersion of...
5676987 Low-fat meat analogues and methods for making same  
Low-fat meat foods with much of the flavor and physical properties of conventional full-fat meat foods are provided. These novel low-fat meat foods comprise meat or plant protein and...
5656322 Edible spread with aqueous phase with non-gelling thickener system and low protein content  
Edible spreads having a reduced fat level produced from a continuous fat phase and a dispersed aqueous phase containing a non-gelling, non-proteinaceous thickener system such that the viscosity of...
5654028 Low calorie meat products  
A low calorie meat product comprising a mixture comprising comminuted lean meat and a vegetable fat replacement ingredient comprising dietary fiber and starch.
5643627 Non-gelling waxy starch hydrolyzates for use in foods  
A non-gelling starch having good freeze-thaw stability and good mouthfeel making it suitable for use as a food additive is provided by selected waxy starch which has greater than 30% by weight of...
5626899 Process for making vegetable-based meat extenders  
A vegetable protein crumble for use as a meat extender to replace portions of lean and/or fat is made from one part soy protein isolate hydrated in about 3.5-5.0 parts water at ambient temperature...
5626896 Method for making liquid-centered jelly candies  
Liquid-centered jelly candy and method for manufacture are claimed. In this invention jelly candy is processed to about 25-30% moisture content and deposited in a starch mold to a level that half...
5616358 Stable beverages containing emulsion with unweighted oil and process of making  
The present invention relates to stable beverage products. The beverage products of the present invention comprise of an oil-in-water beverage emulsion which comprises an unweighted oil, water and...
5614243 Starch-based texturizing agents and method of manufacture  
A novel starch-based texturizing agent, methods of manufacture and food formulations containing the texturizing agent. The texturizing agent comprises an insoluble microparticle (e.g., titanium...
5603977 Gummy starch and method for preparation of the same  
A gummy starch is prepared by conmbining a starch with a saccharide and subsequently heating up the mixture. The gummy starch consists essentially of a water insoluble part with a chewable property...
5597608 Saccharide-based matrix incorporating maltodextrin and process for making  
The present invention is a saccharide-based matrix, and the products resulting therefrom, made from a maltodextrin feedstock subjected to conditions which induce flash flow of the maltodextrin so...
5597603 Sugar-free, fat-free instant pudding mix  
A dry instant pudding mix for producing a sugar-free and fat-free instant pudding which contains 50% to 70% agglomerated pregelatinized starch, 5% to 23% maltodextrin, 0.1% to 1.5% xanthan gum,...
5589215 Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs  
A fat mimetic system using a unique combination of starch, cellulose and protein as well as optional gum and flavoring.
5584937 Starch-based texturizing agent  
A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>30%) starch under specific conditions of temperature, pressure and shear. The...
5576043 Shortening substitute  
The shortening substitute contains a mixture of 1-10% by weight pregelatinized, unmodified starch; 5-15% by weight pregelatinized, modified high amylopectin starch; 5-10% by weight emulsifier;...
5576048 Foodstuffs containing a waxy waxy amylose extender starch  
A sol and foodstuff containing a substantially pure starch extracted from a starch bearing plant having a waxy, waxy, amylose extender genotype is disclosed. Maize is the preferred plant.
5571552 Continuous coupled jet-cooking/spray-drying process and novel pregelatinized high amylose starches and gums prepared thereby  
A continuous coupled jet-cooking/spray-drying process for processing or co-processing inherently water-dispersible or water-soluble crystalline polymers, such as starches, starch mixtures, gums...
5569480 Starch composition  
A composition which is suitable for use as a replacement for gum arabic in foodstuff applications, the replacement is a combination of hydroxypropylated starch and hydrolysed collagen.
5562940 Coating mix for simulating chicken skin and method of use  
A coating mix for application to skinless chicken pieces prior to baking. After baking, the coating simulates the appearance and texture of real chicken skin. The mix preferably contains on a...
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...
5560949 Method of shaping gummy substance  
A method of shaping gummy substance by mixing starch and water together forming a mixture and then compressing and kneading the mixture to a swelling ratio of between about 10 and about 30 and a...
5556661 Process for preparing dumplings from starch sponge in boil-in-bag package  
A process for the production of dimensionally stable, sliceable, starch-containing products, in particular dumplings, in boil-in-bag packages, which comprises at least partially gelatinizing the...
5547513 Starch-based texturizing agent  
A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>30%) starch under specific conditions of temperature, pressure and shear. The...
5538749 Apparatus, soup concentrate and process for dispensing soup  
A soup concentrate to be mixed with hot water to produce a soup product comprising a combination of a cooked starch slurry, a raw starch and at least one of food particles, flavoring and spices....
5538751 Thickened foodstuff having improved storage stability and process of making  
A thickened foodstuff having improved storage stability and retention of smoothness upon reheating which contains a non-pre-gelatinized amylose polymer containing component and a second biopolymer...
5536520 Substantially oil free fried flavor food product and method of making  
A substantially oil free fried flavor food product having a fried flavor obtained by cooking a starch and/or a protein from grain flours, vegetable flours, food protein source materials and the...
5534286 No-fat gellan gum spread  
The invention is a fat-free spread composition comprising water, non-gelling starch, gelling salt, nonfat milk solids, and gellan gum. The composition includes the following weight ratio amounts of...
5512311 Starch based lipid mimetic for foods  
A non-gelling starch derivative is suitable for use as a lipid mimetic in food. In aqueous dispersions of 1-50%, by weight, the starch derivative does not gel and has a fatty or oily mouthfeel...
5505783 Starch esters  
A process for the production of a cold-water dispersible, starch half ester of a hydrocarboxyl-substituted succinic or glutaric acid, particularly the starch half ester of n-octenylsuccinic acid,...
5501869 Fat-free tablespread and method of making  
A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group...
5498435 Rice grain-like low-calorie food  
A rice grain-like low-calorie food which consists of anaqueous dispersion gel whose dispersoids are glucomannan, starch and dietary fiber. It further contains as a dispersoid thickening...
5489340 Process for the production of a hot dispersible starch  
The invention relates to a process for the production of a hot-dispersible HMT-starch with delayed thickening by treating starch in the presence of moisture at an elevated temperature, whereby the...
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...
5480669 Method for increasing expansion and improving texture of fiber fortified extruded food products  
A method to increase the fiber content of extruded foods by the addition of resistant starch to starting dough mixes for extruded food products which increases the total dietary fiber of the...
5476674 Foodstuffs containing sugary-2 starch  
Su2 starch produces gels that set firmer and faster than conventional starch gels to include the so-called high amylose starches. Su2 starch also can be used in foodstuff to replace high amylose...
5470968 Process for preparing non-hydroxypropylated, crosslinked, pregelatinized, starch and product  
Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried...
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...
5455059 Fat-free toppings and fillings for bakery products  
Fat-free, shelf-stable toppings and fillings for bakery products contain a flavoring such as chocolate, lemon or vanilla, converted starch such as a modified tapioca starch, a polyhydric alcohol...
5441757 Sauces for retortable food products  
A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in...
5439697 Low-fat spreadable compositions  
The invention is a low fat spreadable composition such as a frosting for use alone or with any type of comestible baked goods including cakes, rolls, breads, biscuits, pastries and the like. The...
Matches 151 - 200 out of 469 < 1 2 3 4 5 6 7 8 9 10 >