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7914833 |
Heat-stable high-amylopectin starch
The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch...
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7282230 |
Heat-stable high-amylopectin starch
The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch...
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7091194 |
Method for increasing the production of propionate in the gastrointestinal tract
A method for selectively increasing the production of propionate in the gastro-intestinal tract of a mammal. The method includes the step of enterally administering to the mammal a nutritional...
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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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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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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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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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6596335 |
Refrigerated ready to eat aseptically produced rice pudding
A rice pudding formulation which incorporates 2-16% dry weight parboiled medium grain rice which is processed by ultra-high temperature treatment of at least 230° F. for a time effective to ...
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6562393 |
Method of making a snack food
An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat...
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6548098 |
Liquid sterilized food composition and process for making same
The present invention relates to liquid, sterilized food compositions including about 20 to 45% by weight of a milk, between about 10 to 20% by weight of egg, between about 10 to 20% by weight of...
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6541060 |
Stabilized or stabilized, crosslinked waxy potato starch
Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more...
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6537603 |
Snack food product method
An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat...
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6488975 |
Cocoa powder for use in multi-layered gel-based dessert products and method for making same
Disclosed is a modified cocoa powder prepared by extracting a cocoa powder containing water-soluble solids with water to remove a substantial portion of the water-soluble solids. Generally, the...
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6485771 |
Edible compositions including particulated gel
An edible composition has a first part including a first particulated gel and at least one other part including a second particulated gel, the first part being substantially unmixed with the other...
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6472010 |
Gelling system comprising carrageenan and coconut endosperm
An elastic hydrous gel comprising a synergistic mixture of coconut endosperm and carrageenan, preferably in a ratio of at least 1, and more preferably at lest 5, parts coconut to 10 parts...
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6235321 |
Snack food product and method of preparing same
An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat...
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5932272 |
Process for preparing a food gel
A food gel composition is obtained by preparing an aqueous sol of lactoserum proteins and a polysaccharide so that, by weight based upon the sol weight, the lactoserum proteins are in an amount of...
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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,...
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5688547 |
Meal replacement composition and method of weight control
A dry nutritional meal replacement composition based on the formulation comprising inter alia a protein blend comprising protein concentrate in an amount of about 4.0-86.0% by weight; a blend...
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5624700 |
Process to produce carbonated semi-solid or solid food and the product thereof
A process to add carbon dioxide under low shear conditions to an already formed food to produce a semi-solid or solid carbonated food. The carbonated semi-solid or solid spoonable food has the...
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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,...
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5510123 |
Food sweetener composition and process
Food sweetener compositions containing aspartame and sugar acids. Specifically, the sweetener compositions include a sugar acid, such as a polyuronic acid, in an amount sufficient to eradicate the...
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5498436 |
Coprocessed galactomannan-glucomannan
A composition comprising: (A) a coprecipitate consisting essentially of: (a) a galactomannan, with (b) a glucomannan; and (B) optionally, a gelling agent admixed with the formed coprecipitate. The...
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5494695 |
Custard cream
There is provided a custard cream, a body of which is formed by utilizing crystallizability of a SUS type oil-and-fat (utilizing a plastic state "thickened state" of an oil-in-water emulsion...
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5490997 |
Edible fiber-containing product and composition
The present invention is directed to a fiber-containing edible product and a method of making such a product. The edible product contains microparticulated fiber derived from a fiber source...
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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...
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5356655 |
Starch-thickened acidic foodstuffs and method of preparation
Starch-thickened acidic foodstuffs are provided in which the starch used as a thickener comprises sugary-2 starch obtaining from sugary-2 genotype maize seeds. Sugary-2 starch can be effectively...
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5342932 |
Process for preparing non-hydroxypropylated, deflavored, 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...
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5324532 |
Starch mixtures as pudding starches
The invention relates to the use of a mixture of pea starch and corn starch in a ratio of 9:1 to 1:9 as a gelling and texturing agent for foodstuffs as well as for foodstuffs subjected to heating,...
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5308636 |
Thickened and gelled systems based on starch and glucomannan
The viscosity of gellable starch-based systems is enhanced synergistically by admixing with the starch a glucomannan such as konjac. The improved viscosity is maintained at elevated temperature....
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5291877 |
Low starch concentration gel and preparation thereof
A gel having a low concentration of starch and a short texture, distinguished by its elasticity as opposed to its viscosity, is prepared by treating a gelatinized starch in an aqueous mixture with...
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5281432 |
Method of making foods containing soluble high amylose starch
The present invention provides foods containing soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline,...
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5221549 |
Ready-to-eat, polyphosphate-containing puddings
Polyphosphates such as tetrasodium polyphosphate and sodium acid polyphosphate are used to reduce the amount of protein aggregation which results from heat treating a ready-to-eat pudding...
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5219602 |
Aqueous calcium citrate compositions
An aqueous dispersion containing a finely divided reaction product of a calcium compound with citric acid having a mole ratio of calcium to citric acid from 2.5:2 to 2.95:2 is provided to be used...
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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...
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5171603 |
Reduced fat food product
The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food...
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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...
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5110612 |
Hydroxypropyl starch hydrolyzate product
A hydrolyzate product of hydroxypropylated starch comprising greater than about 15% by weight DP 2-6 hydrolyzate polymers and characterized by a DE value of from about 20 to about 45 is disclosed...
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5096720 |
Method for enhancing desirable physical and organoleptic properties of food products
This invention presents a method for improving and enhancing certain desirable physical and organoleptic properties of baked, whipped, and blended food products. The improvement is achieved by...
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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...
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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...
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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...
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4996064 |
Novel foodstuff from soymilk and method for production thereof
A novel foodstuff is produced by reacting a milk-coagulating enzyme which is produced by a milk-coagulating enzyme-producing microorganism belonging to genus Aspergillus, genus Mucor, or genus...
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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...
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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...
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4969955 |
Coated pregelatinized starch and process for producing same
A modified pregelatinized starch which is readily dispersible in water comprising a pregelatinized starch coated with from 0.05 to 20% by weight of a food grade emulsifier. A process for producing...
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4952414 |
Yogurt with crisp cereal pieces
Disclosed are food products having a first, high moisture portion and second portion comprising crisp, relatively dry materials such as puffed cereal grains or pieces without a discrete interjacent...
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4944955 |
Microwavable, uncooked starch-containing, dry mixes
A dry cooked pudding mix which can be prepared in a microwave oven without stirring during the cooking step, said mix containing sweetener, uncooked starch, spray-cooked and dried pregelatinized...
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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...
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4931302 |
Aseptically-packaged, aspartame-containing puddings
An unsweetened or non-fully-sweetened pudding formulation is prepared and pasteurized or sterilized at high temperature. An acidic, aspartame solution is also prepared, preferably using lactic...
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