Matches 301 - 350 out of 469 < 1 2 3 4 5 6 7 8 9 10 >
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4792458 Food stuffs containing starch of a dull sugary-2 genotype  
A substantially pure starch extracted from a starch bearing plant having a dull sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a high amylose content with a...
4792457 Method for manufacturing individually wrapped meat slices  
A method is disclosed for continuously manufacturing individually wrapped, single slice, firm bodied meat products formed of a viscous heat settable non-syneresing meat emulsion which contains a...
4790997 Food stuffs containing starch of an amylose extender dull genotype  
A thickened foodstuff containing a starch extracted from a starch bearing plant having an amylose extender dull genotype is disclosed. Maize is the preferred plant. The starch exhibits low...
4789738 Starch of wxfl1 genotype and products produced therefrom  
A substantially pure starch extracted from a starch bearing plant having a waxy floury-1 genotype is disclosed. Maize is the preferred plant. The starch exhibits properties similar to chemically...
4789559 Anhydrous crystals of maltitol and the whole crystalline hydrogenated starch hydrolysate mixture solid containing the crystals, and process for the production and uses thereof  
The present invention relates to anhydrous crystals of maltitol and the whole crystalline hydrogenated starch hydrolysate mixture solid containing the crystals, and processes for the production and...
4789557 Foodstuffs containing starch of a dull waxy genotype  
A foodstuff thickened with a chemically modified starch extracted from a starch bearing plant having a dull waxy genotype is disclosed. Maize is the preferred plant.
4774328 Starch of the duh genotype and products produced therefrom  
A substantially pure starch extracted from a starch bearing plant having a dull horny genotype is disclosed. Maize is the preferred plant. The starch exhibits thin-thick properties similar to...
4770710 Novel starch and products produced therefrom  
A substantially pure starch extracted from a starch bearing plant having an amylose extender dull shrunken-1 genotype is disclosed. Maize is the preferred plant. A sol foodstuff containing the...
4767849 Starch of the wxsh1 genotype and products produced therefrom  
A substantially pure starch extracted from a starch bearing plant having a waxy shrunken-1 genotype is disclosed. Maize is the preferred plant. The sols produced for such starch exhibits superior...
4761292 Ready-to-spread cake frosting  
A storage-stable ready-to-spread cake frosting contains: (a) about 40 to 85 weight percent sugar, at least about 20 weight percent of which comprises fructose; (b) about 1 to 12 weight percent of a...
4752494 Thermostable edible creme  
A bland, intermediate water activity matrix suitable for use in preparing a thermostable, edible creme, is produced by dispersing Ca + + ions, caseinate ions, corn syrup, lactose and maltodextrin...
4752495 Product for and method of enhancing the flavor of food  
The flavor of food is enhanced by the addition of a puree of previously frozen sour cherries thickened with natural starch. The thickened puree improves the flavor of food without imparting a...
4732772 Cheesecake filling mix and process  
A complete, ready-to-use cheesecake filling mix that is storable for long periods of time at refrigerated or frozen temperatures prior to use without degradation of the mixture product, and which,...
4726957 Starch-based jelly gum confections  
An acid- or enzyme-converted high amylose starch useful as a quick-setting gelling agent in a jelly gum confection is provided. The converted high amylose starch has an amylose content of 65-80%...
4707375 Structured food products and process  
A structured food or animal feed product comprises a gel formed by the interaction of water soluble components of Chinese grass with amylose or high amylose starch having an amylose content not...
4704293 Gel confections  
A process for preparing a gel confection comprises: (a) heating a first component comprising sugar, water, and a first gelling agent under conditions which activate the first gelling agent; (b)...
4704294 Dry mix composition for home preparation of gravies  
An agglomerated dry mix composition suitable for addition to a boiling or hot mixture of water and meat or poultry fat drippings to make a lump-free gravy, comprising a starch thickening agent in a...
4689239 Aseptically processed, natural, dairy-based sauces  
A process for producing an aseptically-processed, natural, dairy-based sauce is disclosed. The process comprises blending a combination of whole milk or an equivalent amount of non-fat dry milk and...
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...
4671966 Method for fabricating a thickener concentrate for thickening sauces  
A fatty material and a starch product are brought together and sterilized, then a quantity of sterilized water is added and, by violent agitation, an emulsion is formed which is stored in a...
4670272 Thermostable creme  
Thermostable cremes having exceptionally low water activities can be produced by dispersing a hydrocolloid in corn syrup; dispersing a modified starch and albumin in the colloidal dispersion;...
4645674 Glaze composition for bakery products  
A bakery product having a glaze on the surface thereof, said glaze comprising a dextrin component having an average D.E. of from 5 to 20. The glaze is deposited from a water dispersion or slurry...
4634596 Cold water swelling starch composition  
The subject invention relates to a cold water swelling starch composition which is comprised of a blend of at least two distinct starch components. One starch component is an essentially amylose...
4623549 Dry instant food composition  
A dry instant dessert mix composition containing a cold water swelling hydroxypropylated granular starch component, a non-starch saccharide bulking and/or sweetener agent and a high intensity...
4612197 Sauce enhancer in tubes  
A sauce enhancer in tubes which is microbiologically stable, without the addition of preservatives or heat treatment, comprising cream, egg yolk modified with phospholipase A2 and a fat component...
4597974 Sauce and gravy compositions  
Edible sauce and gravy compositions are formulated incorporating as an essential ingredient a combination of rice starch and carob-bean flour, to give the compositions desirable thickness,...
4596715 Dry mix for low-oil salad dressing  
A dry mix and simplified method for preparing a reduced oil salad dressing are disclosed. Full oil texture and mouthfeel are imparted to the dressing by a combination of low oil content, an...
4594255 Sugar-free cheesecake filling and dry mix for preparation thereof  
A dry mix which is hydrated with aqueous milk medium to form a sugar-free cheesecake filling is disclosed, the dry mix containing a high percentage of dried milk solids, and also containing fat,...
4592919 Souffle compositions  
Dry souffle compositions having malto/Dextrin and Zanthan gum and wherein the resulting soufflees have an improved foam structure.
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...
4568555 Cheese sauce  
Cheese sauce which is shelf stable, has good mouth feel and has superior tolerance to heat. The cheese sauce includes 5 to 15 weight percent of cheese, 0.1 to 0.7 weight percent of lactic acid, 0.2...
4567055 Extruded confections  
An improved method is provided for extruding a starch containing gel confection such as jelly bean centers, imitation fruit slices, and the like. The confection is prepared from a mixture of (a) a...
4563362 Meat analog having a protein-gum-starch matrix  
A meat analog is provided having a protein-gum-starch matrix providing desirable textural properties approaching all-meat products.
4562080 Fruit filler for pastry products and process for its preparation  
A fruit filling, for use in pastry products, prepared by using critical proportions of apple powder, pregelatinized tapioca starch, corn syrup containing at least 70 percent of high fructose...
4562086 Modified starch, its method of manufacture and the salad dressings produced therewith  
A modified non-waxy starch, the processes for making such starch and the salad dressing produced from the modified starch. The modified starch is etherified with an alkylene oxide to a degree of...
4557942 Low sodium shaped fish product  
An integrally shaped fish product is described. The fish product comprises comminuted fish protein essentially homogeneously dispersed in a gelled matrix binder formed by admixture of water with...
4552774 Cheese-like product  
A process for making a cheese-like product includes blending shredded cheese with a composition containing water, milk solids and functional whey proteins to form a mixture. Starch is added to the...
RE31982 Dehydrated potato processes  
Process for making a reconstitutable dehydrated, cooked potato piece or strip. Raw potatoes are cooked and a dough of separated potato cells is formed therefrom. A small quantity of the cells are...
4533560 Non-dairy parfait type dessert mix  
A non-dairy parfait type dessert mix formed from powdered crystals including sugars, anti-mycotic agents, anti-emulsifiers, salt, flavorings and colorings which are free from unique storage...
4518622 Dry mix for preparation of pie and pastry fillings  
A dry particulate mix comprised of a sugar component, a starch component and additional minor amounts of appropriate flavorants, colorants, acidulants and the like, which can be hydrated in a room...
4510166 Converted starches for use as a fat- or oil-replacement in foodstuffs  
Converted starches, which with water form gels having a neutral taste and perferably a creamy, smooth consistency, are suitable as fat-and/or oil-replacements in various foodstuffs, especially high...
4504512 Pudding mix composition  
An instant pudding composition which, upon admixture with milk, produces a pudding having a creaminess and smoothness closely similar to that of a cooked starch pudding, while at the same time...
4496602 Imitation buttermilk dry blend suitable for reconstitution with milk  
The present invention relates to a non-dairy, fat-free, dry blend suitable for reconstitution with milk, to provide an imitation buttermilk product having the color, flavor, consistency and texture...
RE31754 Low-fat comestible spread substitutes  
A flavored comestible spread consisting essentially of comprising an oil-in-water dispersion of water; a partial glyceride ester composition containing about 38-48% diglyceride, monoglyceride...
4479973 Gelled milk compositions  
A UHT processed physically stable milk composition comprising the following by weight: TBL ______________________________________ Milk 80-94.1% Sugar 5-10% ...
4477480 Method of preparing a clean flavored cereal starch  
A method of modifying cereal starches to produce a clean, odor-free and without off-taste starch that does not develop objectional characteristics during storage. The modification process comprises...
4473594 Imitation sour cream dry blend reconstitutable with milk  
A non-dairy dry blend, suitable for reconstitution with milk to provide an imitation sour cream product having the color, flavor, consistency and texture of natural sour cream. This product is...
4469712 Dry instant pudding mix  
An improved dry instant pudding mix which upon hydration yields a pudding with an improved texture and gloss is prepared by incorporating a critical starch particle size distribution with a...
4465702 Cold-water-soluble granular starch for gelled food compositions  
A cold-water-swelling granular starch material derived from ungelatinized corn starch and characterized by a cold-water solubility of at least 50% is prepared by subjecting granular corn starch,...
4452978 Granular starch ethers having reduced pasting temperatures  
Hydroxypropylation of granular starch in a liquid medium comprising a lower alkanol under alkaline conditions in a confined zone at high temperature provides a novel improved hydroxypropyl...
Matches 301 - 350 out of 469 < 1 2 3 4 5 6 7 8 9 10 >