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7595076 |
Molecular press dehydrating agents for vegetative tissue comprising starch hydrolysates or their derivatives
The present invention relates to a molecular press dehydrating agents for vegetative tissues comprising starch hydrolysates or their derivatives. Preferably, the starch hydrolysates of the present...
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7534462 |
Beverage thickener system, beverage and method
The present invention relates to an improved beverage thickener system and beverage which achieve desired perceived viscosity levels and mouthfeel with reduced amounts of thickener while improving...
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7531199 |
Process for making enzyme-resistant starch for reduced-calorie flour replacer
An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least...
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7524379 |
Melt processable starch compositions
The present invention relates to a starch composition comprising starch, a polymer that is substantially compatible with starch and has a weight-average molecular weight of at least 500,000 such...
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7422638 |
Sago-based gelling starches
Sago-based gelling starches and the use thereof. Such modified starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for...
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7399494 |
Quick water-dissolved film product, for treating milk with bacteria and/or enzymes
High solubility film product comprising a starch and/or a cellulose and at least one bacterium or enzyme chosen from those necessary for milk fermentation, coagulation or curdling.
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7375141 |
Soluble carob
The invention concerns a gum carob with average mole weight (Mw) ranging between 2.5.105 and 1.5.106 g/mol and whereof at least 60 wt. % of said gum is soluble in an aqueous medium at a temperature...
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7288277 |
Instantly dispersible pregelatinized starches for use in food products
A food thickener is provided in the form of agglomerated instant starch, which contains a combination of one or more pregelatinized starches and a specific water-soluble food ingredient possessing...
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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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7118764 |
Process for cooking/drying high-amylose starches
The subject of the present invention is a process for preparing pregelatinized high amylose starch, comprising the steps consisting of:
forming a suspension comprising a high amylose starch...
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7094317 |
Process of manufacturing and using highly refined fiber mass
The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material from primarily parenchymal...
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7090877 |
Cottony bean curds and method of manufacturing the cottony bean curd
A method of manufacturing cottony bean curd having freezing-durability, comprising the steps of acting a coagulant on soymilk, in which ungelatinized starch has been formulated, at a temperature...
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7074300 |
Cellulose fiber-based compositions and their method of manufacture
The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material in a mild NaOH using reduced...
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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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7005155 |
Cereal product and process
The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to...
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6933000 |
Processed mozzarella cheese and method for its production
The present invention relates to method of making processed cheese, especially mozzarella type cheese, comprising the steps of A) preparing a blend comprising young low-sodium-chloride cheese,...
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6929815 |
Method of increasing the α-amylase-resistant starch content (rs content) of a polysaccharide, polysaccharides, the use thereof and food containing said polysaccharides
The invention relates to a process for increasing the content of α-amylase-resistant starch (RS content) of a polysaccharide wherein
the polysaccharide used is, under a water deficit,...
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6899913 |
Foodstuff containing discrete starch particles
The invention relates to starch used in the food industry, more specifically to starch used in processed foodstuff that, at least in one processing step, is subject to heat and, or shear treatment....
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6899906 |
Reticulation-free water-dispersible coating composition for food substrates
A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the...
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6896923 |
Frozen confection
Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for...
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6893675 |
Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions
An acidified imitation cheese sauce or pudding is prepared comprising a thickener, an acidulant in an amount not grater than about 0.5% equivalents of glacial acetic by weight of the composition,...
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6890579 |
Reversible gel formation
The invention relates to a gelling agent for production of a reversible gel. The gelling agent is a degraded root or tuber starch comprising at least 95 wt. % of amylopectin, based on dry substance...
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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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6881433 |
Food products containing altered starch
Novel plants having an altered ability to produce starch, including an improved ability to produce structurally-altered starch or starch of altered quality are disclosed. The invention further...
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6863908 |
Universal sauce base
A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal...
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6858245 |
Agglomerated starch-based product for food preparations
An agglomerated starch-based product and a dry mixes based thereon are provided suitable for preparing instant food preparations. The agglomerated starch-based product is a homogeneous powder...
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6846502 |
Edible hot melt composition
The instant invention is directed to a food grade, hot-melt adhesive which may be prepared by blending and melting a starch with a plasticizer and optionally adding a moisture resistant agent. Upon...
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6821548 |
Salt-stable modified starch
The invention relates to starch used in the food-industry. The invention provides modified starch, and derivatives derived thereof, having improved salt-stability (salt-stable starch), use of such...
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6808728 |
Method for reducing color migration in multi-layered and colored gel-based dessert products and the products so produced
Disclosed is a multi-layered, dessert product, such as a pudding product, made from a gel having a continuous aqueous phase and a dispersed colloidal oil phase. The dessert product has at least one...
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6805895 |
Sugarcane juice spread and a process for preparing the same
The present invention relates to a sugarcane juice spread and more particularly, the present invention relates to a sugarcane juice spread which incorporates ginger and cumin flavors and a process...
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6777016 |
Food products comprising pea or lentil flours and the process of making the same
The present invention relates to food products containing modified pea or lentil flour and to processes for preparing same. The applicant has determined that pea and lentil flours have good...
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6777015 |
Co-processed compositions useful as culinary thickeners
This invention relates to a thickening composition comprising a “co-processed” combination of modified starch and flour. In addition, the invention relates to the process for providing such...
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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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6767573 |
Fried pet treats
A pet treat in a sealed container. The treat is in the form of one or more pieces of a formulated food product. Each piece has a fried body of a thermally gelled matrix containing protein and...
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6759074 |
Soft candy
The present invention provides a novel confection, and more particularly a tasty soft candy, which is a soft candy in which gummi is dispersed through a candy base substance with a solid content...
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6753023 |
Rice-flour hydrolysates fat substitute
A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated...
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6749880 |
Composition based on cross-linked starch and depolymerized starch suitable as gelatine replacement
The invention relates to hydrocoloids that are used as thickening, binding, gelling or stabilising agents used in the food industry. The invention provides a starch composition, comprising a first...
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6743455 |
Multi-layer food products
Disclosed is a multi-layer gel-based food product, such as pudding, in which color migration from one layer to an adjacent layer is minimized. The multi-layer food product comprises a first...
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6737098 |
Thermoreversible food product
The present invention concerns a beverage food product. The beverage food product is in a gel phase at room temperature and is converted to a liquid phase at a temperature elevated above room...
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6730340 |
Edible casing film formulation
Edible films incorporating carrageenan in conjunction with Konjac and/or Gellan gums have been prepared as substitutes for edible collagen film currently used in meat processing. Compositions...
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6713101 |
Frozen dessert novelty and method for its preparation
A frozen dessert novelty which is a water ice molded confection product that includes a thin translucent shell and a multi-colored core which is encased into the shell and which is visible in the...
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6706309 |
Liquefied water soluble acidity-reducing formulation for food and beverage products
A liquefied acidity reducing formulation for food and beverage products contains an edible bicarbonate, a water soluble binder, water and optionally a preservative. A method is also provided to...
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6706306 |
Cold process method for making an oven stable pectin base food paste and the paste made by such method
A cold process method for forming a pumpable, bake stable, pectin based food paste involving providing a liquid component containing solubilized pectin and a food ingredient, providing a dry...
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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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6699519 |
Amylopectin-containing food product and method of producing the same
The novel food product is based on, or contains, potatoes that are finished by deep-frying, frying or baking with the addition of fat and/or fat substitutes. The potato starch contained in the food...
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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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6685977 |
Method for production of frozen desserts
A method for production of frozen desserts that comprises adding water-soluble hemicellulose during the frozen dessert production process. It is possible to provide the functions of overrun...
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6673384 |
Creamy mouthfeel agent for foods and beverages
The present invention relates to an agent for imparting creamy mouthfeel to foods and beverages. Said agent comprises a water-insoluble component and a water-soluble component. Said water-insoluble...
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6663909 |
Bakery products containing starch n-alkenyl succinate
A composition comprising untreated flour, and starch n-alkenyl succinate, and optionally starch is disclosed. Bakery products comprise aforementioned composition. Sponge cake is a typical example...
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6635301 |
Method and apparatus for the manufacture of meat
A method of manufacturing a texturised proteinaceous meat analogue product, including: subjecting, in a food extruder a mixture containing: about 40 to 95% by weight edible proteinaceous materials...
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