|
Match
|
Document |
Document Title |
|
|
3987210 |
Method for producing French fried potatoes
A method of producing French fried potatoes from dehydrated potato granules or flakes with a binder comprising an amylose starch component and a cold-water-dispersible starch or gum component. The...
|
|
|
3968265 |
Freeze-thaw stable, french fry potato product and process for producing the same
A potato dough is prepared so that it is 23 to 40% solids including cooked intact potato cells, binder and raw starch, the remainder of the dough being moisture. The dough is divided into slabs and...
|
|
|
3962465 |
Method of producing starch hydrolysis products for use as a food additives
Food additive, having utility for example as a thickener is prepared by mixing an optimum concentration of a starch-hydrolyzing enzyme and a starch or pre-treated starch in water in a concentration...
|
|
|
3959514 |
Single step filling method for retortable canned food products
Root and root-type starch derivatives having controlled acetyl substitution levels which provide an initial high paste viscosity to facilitate uniform filling operations when used as a food canning...
|
|
|
3955009 |
Dry dessert mix composition and process
A dry dessert mix composition for use in preparing a tangy or yoghurt-like dessert by reconstitution of the mix with milk and comprising a pregelatinized starch, an edible acid and a hydrocolloid gum.
|
|
|
3949104 |
Starch containing concentrates
The invention encompasses intermediate, starch-containing products in which the starch thickening capacity is inhibited by an aqueous dispersant system. These intermediate products can be readily...
|
|
|
3947604 |
Edible jelly and method of preparing same
An edible jelly having improved spreading characteristics and ability for withstanding heat is made by incorporating into the recipe finely-divided, water-insoluble organic particles consisting of...
|
|
|
3922354 |
Production of artificial spice particles
Improved particulate free-flowing flavoring compositions are provided utilizing flavoring agents in a cellular matrix of gelatinized cereal solids and water. Dextrins, mixtures of edible mono and...
|
|
|
3917875 |
Dessert composition
A dessert composition is prepared by combining a single powder mix and milk. The powder mix contains cold water soluble gelatin which in combination with the other ingredients prevents significant...
|
|
|
3908027 |
Jelly-like foods
The present invention relates to jelly-like foods with an elastic skin accounting for 55-88 percent of the total weight with a pasty or liquid core which contains 1.5 to 6 wt/vol% of a...
|
|
|
3904601 |
Hydroxypropylated, inhibited high amylose retort starches
An hydroxypropylated, inhibited high amylose starch is disclosed having specified amounts of hydroxypropylation and inhibition which has excellent thin-thick properties for use in food products to...
|
|
|
3899602 |
Inhibited starch products containing labile and non-labile cross-links
Food products containing a dually inhibited starch having labile and non-labile cross linkages and suitable for retort cooking.
|
|
|
3893842 |
Solidified product from molasses and soy protein
A solidified product from molasses is prepared by a process in which a high protein, high water soluble soy protein is incorporated with molasses to form a slurry prior to dehydration and enhances...
|
|
|
3892870 |
Artificial fruit and process therefor
An artificial fruit having a gelled matrix of calcium alginate or calcium low methoxyl pectate having dispersed therein gelled particles based on a second gelling agent.
|
|
|
3881024 |
Extruded ruminant fodder comprising fibrous plant material and gelatinizable binder
A chewy, particular animal fodder for ruminants is prepared by blending fibrous plant materials with a gelatinizable binder while the binder is in a substantially non-gelatinized condition, and...
|
|
|
3878196 |
Process for modifying starch to obtain a thixotropic starch
Thixotropic starch is produced by reacting a starch in the form of solid particles with a small amount of an aldehyde and carrying out the reaction at a predetermined pH under temperature...
|
|
|
3857976 |
FOOD PRODUCTS CONTAINING EPICHLOROHYDRIN-INHIBITED, STABILIZED RETORT STARCHES
Epichlorohydrin-inhibited, hydroxypropyl starch products are described, said products displaying a thin viscosity on normal cooking with water but display a higher viscosity upon being heated at...
|
|
|
3806617 |
PROCESS FOR PREPARING LICORICE TYPE CANDY
Producing licorice candies by rapidly drying a cooked licorice type candy formulation in a thin film at a temperature of between about 215°-255°F between two rotating circular surfaces, removing...
|
|
|
3769027 |
DRY POWDER FOR GLAZING FOODSTUFFS
An edible powder containing a water-soluble starch hydrolyzate having a D.E. within the range of 5 to 25, fat, algin, a food-grade phosphate, a food-grade source of calcium, and flavoring...
|
|
|
3650770 |
PULPY TEXTURED, STARCH CONTAINING FOOD SYSTEMS
Preparation of starch containing food products exhibiting a grainy, pulpy texture, as well as the food products thus prepared, by admixing the non-starch ingredients of said food product with a...
|
|
|
3628969 |
STARCH-MILK SYSTEMS STABILIZED WITH A BLEND OF HYDROXYALKYL STARCH AND CARRAGEENAN
Starch and milk containing food products which are stable to high-temperature processing are prepared by admixing hydroxyalkyl starch and carrageenan to the components of the food product.
|
|
|
3622562 |
NOVEL CROSS-LINKED DERIVATIVES OF MACROMOLECULAR ANHYDRO-GLUCOSIDES
Starch products that absorb water in many times their volume to form gels having improved stability to electrolytes and provided by reacting finely divided starch with dichloroacetic acid or a salt...
|
|
|
3615589 |
METHOD OF SUBDIVIDING WATER THIN BULK FOOD MATERIAL
A method of subdividing bulk food material into portions, said bulk food material comprising a mixture of liquid and particulate solid components which would tend to separate on standing, wherein...
|
|
|
3615645 |
METHOD OF MAKING FOOD PRODUCT CONTAINING GEL PARTICLES
A food composition consisting of a food material (e.g., cereal flour, starch, dough, etc.,) together with discrete composite food particles dispersed therein is prepared by forming a mixture...
|
|
|
3515591 |
COLD WATER-DISPERSIBLE STARCH COMPOSITION AND METHOD FOR MAKING SAME
|
|
|
3490742 |
COMPRESSED TABLETS
|
|
|
3486905 |
STABILIZED CHOCOLATE BEVERAGES
|
|
|
3464857 |
METHOD OF PREPARING PREGELATINIZED STARCH COMPOSITIONS
|
|
|
3446628 |
CONGEALED CONFECTIONS
|
|
|
3443990 |
COLD-WATER-DISPERSIBLE STARCH PRODUCT
|
|
|
3429711 |
NUTRITIOUS INFANT CEREAL
|
|
|
3385714 |
Sterilized milkshake and the process for making same
|
|
|
3374096 |
Continuous process for cooking gelatinous or gelatinizable substances, fibrous matters and the like
|
|
|
3369910 |
Freeze-thaw stable food products
|
|
|
3351489 |
Stable amylose dispersions and method of preparing them
|
|
|
3345358 |
Gel-forming polysaccharide derivatives prepared by cross esterification
|
|
|
3332785 |
Process for the preparation of pregelatinized, cold-setting starch
|
|
|
3332786 |
Method of preparing enzyme stable starch and product
|
|
|
3218177 |
Method for the production of starch base jelly candy
|
|
|
3215531 |
Method for preparation of starchcontaining food product
|
|
|
3137579 |
Process for manufacturing starchbase jelly candy
|
|
|
3097951 |
Process of making gelled confections
|
|
|
3069410 |
Process for modifying starch and the resulting products
|
|
|
3038809 |
Process for producing starch jellies
|
|
|
3022289 |
Acylation of starch
|
|
|
3021222 |
Thickening agent and method of making the same
|
|
|
2992113 |
Dry food mix
|
|
|
2967178 |
Method of producing gelling starch of high clarity
|
|
|
2938797 |
Gum confections and manufacture thereof
|
|
|
2935510 |
Preparation of starch derivatives
|