Matches 251 - 300 out of 469 < 1 2 3 4 5 6 7 8 9 10 >
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5192576 Thick-thin retort starch  
The thick-thin retort starch is an oxidized, hydroxy alkylated starch. The base starch is either a waxy or a root starch. The degree of substitution is up to 0.93 and the etherification agent is...
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...
5173321 Flavored konnyaku compositon, process for preparing same and food product containing same  
A flavored konnyaku compositon contains a konnyaku gel structure having a pH value ranging within 6 to 8 substantially uniformly in its entirety and a seasoning material distributed in the gel...
5167975 Frozen cream puff paste  
A frozen cream puff paste which comprises 100 parts by weight of a retrogradation-resistant modified processed starch or wheat flour and a retrogradation-resistant modified processed starch, from...
5154942 Aerated reduced-fat creme and process of making  
An aerated reduced-fat creme and process for its production is disclosed which is suitable as a filling for baked goods such as snack cakes. The process comprises blending a starch composition...
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...
5147665 Process for improving the shelf life of baked goods  
The shelf life of a baked good is improved by adding a duwx starch to a baked good in an amount of 0.5 to 20 parts by weight of base flour component. It can be used with both yeast and chemical...
5145705 Fried flavor roux base  
A fried flavor roux base is provided by cooking a starch such as grain flour and the like with fats and oils under controlled conditions for producing roux having definitive fried taste as can be...
5139809 Food product made from a carotenoid-free corn starch  
The carotenoid component of corn starch was found to contribute to the corn flavor of the corn starch. The food product made with a carotenoid-free starch which has been extracted from a corn...
5130158 Wheat flour and wheat flour composite for breadstuff  
There is disclosed a wheat flour comprising not less than 60% by weight of flours which pass through a screening surface having an opening of 75 microns and remain on a screening surface having an...
5126154 Method of processing mushrooms using starch, gum, protein and water  
A salt-free treatment liquid for processing mushrooms comprising waxy rice starch, xanthan gum, pure dry egg white protein and water. After impregnation of the mushrooms, the mushrooms are blanched...
5108773 Method of making a non-fat cream cheese product  
In the method of the present invention for making a non-fat cream cheese product, microcrystalline cellulose is blended with a source of concentrated skim milk and is mixed to provide a slurry. The...
5100688 Saccharide/protein gel  
A meat-free gel, which can be employed in the formation of artificial adiposes, comprising a fibrinogen and albumin containing protein constituent, e.g. blood, and a saccharide binder, e.g. algin,...
5094872 Method for making a reduced fat product  
The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content...
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...
5087471 Low calorie salad dressing having smooth, creamy, organoleptic characteristics  
The present invention is directed to a method for preparing a viscous dressing. The dressing may be prepared using batch techniques, however, the method is particularly suitable for a continuous...
5061507 Potato-based foodstuff and process for making same  
The present application discloses processes for making novel foodstuffs from ingredients comprising potato materials and protein. The novel foodstuffs produced by these processes are rapidly heated...
5049401 Glucomannan product and a method to coagulate it  
The present invention provides a product containing glucomannan mixed with encapsulated acidic material having a wall made of hydrophobic substance which melts at a temperature higher than the...
5041299 Sponge cake and bread containing konjak and method of making  
This invention relates to sponge cake and bread prepared by the addition of konjak jelly, i.e. konjak thickened gel, and baking. The product according to the present invention is resistant to...
5037929 Process for the preparation of granular cold water-soluble starch  
An improved, atmospheric pressure process for the production of granular cold water-soluble starches is disclosed which comprises forming a slurry of starch granules, water and polyhydric alcohol...
5035912 Starch jelly candy  
A starch jelly candy is made from a starch jelly formulation of a starch composition of a first starch from a plant having a dull horny (duh) homozygous genotype and a second starch obtained from a...
5034239 Starch jelly candy  
A starch jelly candy is made from starch from a plant of the dull sugary-2 (dusu2) homozygous genotype and a thin-boiled starch. The mixture is cooked at the temperature of below 300° F. (150°...
5017394 Method for making edible base shapes having pictorial images for decorating foodstuffs  
A method of using a silk screen to form thin, flat, flexible, free standing base shapes or transfers directly on release paper in their final form from fluid base shape material, all in one step....
5011704 Fudge sauce and frozen confection  
A fudge sauce which is flowable at freezer temperatures and a ready-to-eat dessert including it are provided. The fudge sauce comprises water, a mixture of saccharides to control the freezing point...
5009911 Foodstuff containing aewx starch  
The starch obtained from a plant having an aewx genotype acts as a thickener in foodstuffs having a low pH, 5 or below. The starch shows stability in acid foodstuff that is comparable to...
5008124 Dry mix for preparation of in-situ sauce for foodstuffs  
A dry mix is provided, containing as essential components xanthan gum and ungelatinized starch, for use in application to uncooked or cooking meat pieces so as to develop a thickened sauce for the...
4988531 Method for manufacturing gel pieces  
A method of manufacturing gel pieces is provided. The gel pieces are prepared from a cooked mixture comprising a thin-boiling starch as a gelling agent and a sweetener system comprising a high...
4981710 Use of concentrated and pure Pontiac potato starch  
A method of preparing edible food product mixes that ordinarily require chemically cross-linked starch by preparing them from a major amount of Pontiac potato starch which has not been chemically...
4973447 Freeze-thaw stable modified waxy barley starch  
Improved dual modified waxy barley starch products are provided which exhibit excellent freeze-thaw stability and other properties making the starches eminently suited for incorporation into food...
4971723 Partially debranched starches and enzymatic process for preparing the starches  
This invention provides partially debranched starch, prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic bonds of the starch, comprising amylopectin, partially debranched amylopectin and...
4959240 Potato-based foodstuff  
Process for making novel foodstuffs from ingredients comprising potato materials and protein are disclosed. The novel foodstuffs produced by these processes are rapidly heated from a frozen state...
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...
4948615 Extruded gelled products  
A process for the extrusion of gelled products, such as jelly gum confectionaries, in a cooker of former extruder uses unique spray-dried pregelatinized high amylose starches alone or in blends...
4938983 Stable suspensions of solid particulates in aqueous media  
Suspensions of solid particulates in aqueous media, useful, e.g., as thickeners in a wide variety of foodstuff and industrial applications, are sedimentations stabilized by incorporating therein a...
4923707 Low oil mayonnaise and method of making  
In accordance with the invention, a low oil mayonnaise composition is provided. The mayonnaise composition contains an edible oil in an amount of from about 65% to about 72%. The mayonnaise...
4919958 Flan-type pudding  
The present invention is drawn to improvements in egg-free compositions for flan-type puddings (of the type generally described in U.S. Pat. No. 4,722,851), which provide pudding properties more...
4915970 Method of thickening food products by mixtures of starch and methylcellulose ethers as high temperature thickeners  
A method of thickening a food product which substantially maintains the viscosity of food products when they are heated to elevated temperatures. The method comprises using specific...
4915971 Method for making an edible film and for retarding water transfer among multi-component food products  
An edible film for retarding water transfer among components of a multicomponent food product. The film includes a base film having a hydrophilic polymer layer and a base film lipid layer. The base...
4913924 Process for manufacturing gel pieces  
This invention provides a continuous process of preparing a formed gel piece by deaeration and hydration of a flowable mixture, cooling said flowable mixture to a formable viscosity in an extruder,...
4910036 Process of treating vegetables for use in a vegetable omelette mix  
A low cholesterol vegetable omelette mix is prepared by blending a biologically-stable vegetable sauce with a low calorie liquid egg product. The vegetable sauce is prepared by a process comprising...
4886678 Method for manufacture of jelly gum confections  
This invention provides a method for manufacture of jelly gum confections at lower temperatures utilizing conventional confectionery formulations containing starch which has been debranched by...
4874628 Process for the manufacture of cast jelly gum confectionaries  
Pregelatinized high amylose starches are useful in processing cast jelly gum confectionaries. The starch has an amylose content of at least 40% and it may be used alone or in combination with a...
4869916 Blends of high acyl gellan gum with starch  
Blends of high acyl gellan and starch having textural and functional properties comparable to those of starch alone and fast-gelling food products, made with the blends, which food products have...
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...
4859484 Processed starch-gum blends  
A starch, hydrated with between 0.7 and 2.0 parts of water and which has been brought to the verge of gelatinization, is combined with a hydrocolloid gum, which also may have been pre-hydrated, to...
4847371 Process for preparing modified, pregelatinized dent cornstarch and product thereof  
A high-solids, slurry of dent cornstarch is hydroxypropylated, washed, neutralized and spray-dried to produce an essentially flavor-free, pregelatinized modified cornstarch which has a viscosity...
4810518 Particulate creamer-thickener and process of preparing the same  
A particulate creamer-thickener comprises 5-45%, preferably 10-25% by weight of fat (preferably having a melting point of 30°-45° C., 0.05-5%, preferably 0.1-3% by weight of a proteinaceous...
4810517 Dry food product reconstitutable with cold or hot aqueous liquids and a process for making same  
A dry food product which is reconstitutable with aqueous liquids to form a pulpy textured sauce, soup, juice, compote or concassee, and a process for its preparation. The dry food product consists...
4801470 Foodstuffs containing starch of a waxy shrunken-2 genotype  
A thickened foodstuff containing a chemically modified starch extracted from a starch bearing plant having a waxy shrunken-2 genotype is disclosed. Maize is the preferred plant.
4798735 Foodstuffs containing starch of an amylose extender sugary-2 genotype  
A substantially pure starch extracted from a starch bearing plant having an amylose extender sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a low gelatinization...
Matches 251 - 300 out of 469 < 1 2 3 4 5 6 7 8 9 10 >