Matches 151 - 200 out of 487 < 1 2 3 4 5 6 7 8 9 10 >
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5330775 Sterility control of food product by introducing a harmless non-sterile component  
A liquid food product, such as a soup or sauce, is treated by first sterilizing it, e.g. by UHT processing, and then introducing into it a minor amount, e.g. 5 to 15 vol. %, of a non-sterile...
5324531 Fat substitute  
A fat simulating composition is composed of a substantial portion of elongated, irregularly shaped carbohydrate gel particles having a longest axial dimension of up to 250 microns with a mean...
5322702 Microgranular protein opacifying material  
There is disclosed an opacifying material of micrgranular protein opacifying material having a mean particle size distribution of 0.1 microns to 10 microns with fewer than 20% of the total number...
5320860 Retort-stable low solid cheese base composition  
A cheese base (cheese dip) composition has a low total solids content, a low cheese content, a low reducing sugar content and is stable to relatively high heat retort conditions.
5314706 Heat-stable oil and water emulsion and preparation thereof  
An egg yolk fortified with exogenous soybean lysophosphatidylcholine contained in exogenous soybean lysophospholipids is employed as an emulsification agent in oil and water emulsions, particularly...
5314705 Process for preparing a frozen meal  
Pieces of meat are cooked and then separated from a bouillon and cooled to at least a refrigeration temperature. A thickening agent is mixed with a sauce, which may include the bouillon as an...
5308637 Method for processing fat-containing food sauce  
Food sauces containing crystallizable fat present processing problems because the low temperatures required for reasonable commercial packaging operations frequently cause fat to solidify on...
5284674 Powdered dairy creamer  
Powdered dairy creamer compositions are disclosed, formed by drying an emulsion containing from about 5% to about 45% by weight of an edible fat component, including one or more edible fats, from...
5277923 Process for preparing food products  
A food product preparation process wherein the food product is cold blended in a large kettle. The blended food product is filled from the large kettle into a plurality of containers and the filled...
5264240 Condiment  
The invention relates to the use of fenugreek (Trigonella foenum-graecum) for refining the taste of soy sauce, fish sauce, or combinations thereof and to solid and liquid condiments produced by the...
5264235 Food product  
A frozen precursor of a starch-thickened, cream-style food product, drinkable after heating without stirring in a microwave oven, comprising a freeze-resistant container suitable for heating in a...
5236732 Method for preparing an oil-based seasoned food product  
Food products for long storage at room temperature are prepared by a process of: drying food ingredients until the water content thereof is less than 15 wt %, heating fats and/or oils which form...
5232732 Dry soup mix  
A dry soup mix adapted to be combined with water and residual food items in ield ration tray packs to provide a soup, the soup mix comprising a uniformly blended and free flowing mix of...
5229158 Polyhydroxyalkanoate cream substitutes  
Macrocolloids of polyhydroxyalkanoates are used as fat substitutes. Polyhydroxybutyrate is the preferred homopolymer. The polymeric particles can have a particle size of from 0.1-10 microns.
5229157 Method of preparing a food product  
A method of preparing an aerated vegetable product comprising starch, oil and a heat-setting material. The method involves mixing the individual components and thereafter aerating with a gaseous...
5225227 Polyhydroxyalkanoate flavor delivery system  
Polyhydroxyalkanoates are combined with fat soluble flavors to provide a flavor delivery system for low-fat and no-fat foods. The polyhydroxyalkanoates preferably have a porous structure.
5221551 Dry food mix and method  
A dry mix and simplified method for preparing a no-oil salad dressing are disclosed. Full oil texture and mouthfeel are imparted to the dressing by a combination of high solids content principally...
5221550 Preparation of sauce  
Reduction sauces are prepared by first preheating ingredients of a reduction sauce and then feeding the preheated ingredients to and through a scraped surface heat exchanger operating at...
5213968 Process for preparing emulsifying agents  
Emulsifying agents are prepared by sequentially treating a biological material with a protease and with a lipase. The enzymatically treated biological material may be pasteurized during or...
5209942 Low fat/no fat salad dressing having mimetic functional properties fat and a process therefor  
A fat mimetic composition which may be used in a low/no fat salad dressing and processes for their preparation are disclosed employing a unique combination of microcrystalline cellulose, cold water...
5210034 Hybridoma of Zygosaccharomyces rouxil and Torulopsis versatilis which produces aromas of soy sauce  
The present invention provides a novel hybridoma obtained from Zygosaccharomyces rouxii and Torulopsis versatilis, which produces the characteristic fragrances of soy sauce, a process for...
5208062 Method for producing roux  
A method for producing roux comprises heating and kneading a starting material comprised of fats and oils and farinaceous materials in a twin-screw extruder at a temperature of 60° to 220° C. for...
5206046 Fried flavor roux base and method for production  
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...
5194284 Foods opacified with debranched starch  
This invention provides a method for opacifying a reduced-fat food, employing a partially or fully debranched starch. This starch is prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic...
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...
5192575 ***WITHDRAWN PATENT AS PER THE LATEST USPTO WITHDRAWN LIST***
Fat substitute  
A fat simulating composition is composed of a substantial portion of elongated, irregularly shaped carbohydrate gel particles having a longest axial dimension of up to 250 microns with a mean...
5186223 Filling system  
An improved filling system for containers of mixtures of liquid and solid material where the liquid/solid ratio is critical is disclosed. A prior art problem was that sticky solid material would...
5182129 Method of preparing a glutamate-free, spreadable meat-containing condiment  
A method is disclosed wherein amounts of fresh minced meat, high protein concentration meat juice, and vegetable oils are processed by mixing and cooking. The end product is a spreadable,...
5178895 Process of making a starch-thickened microwavable food product  
This invention relates to a process of making a cream-style soup which can be rendered drinkable by microwave heating from a frozen state without recourse to stirring. The soup comprises an aqueous...
5176934 Seasoned food product with a salt enhancer  
An edible salt enhancing composition is provided which is a combination of L-aspartic acid and L-arginine and sodium chloride.
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...
5169667 Process fro preparing a meat-based spreadable product  
A meat-based spreadable product is prepared by comminuting and admixing 15-40 wt. % of lean meat having at most 15 wt. % of fat, 10-30 wt. % of precooked meat fibres, 0.5-3 wt. % of alkali metal...
5169671 Food containing fructose polymer  
There is provided a food and drink having a reduced oil, fat, or sugar content yet retaining good gelation properties and good organoleptic properties, etc. A part of or the whole of gelation...
5158796 Polyol fatty acid polyester compositions with improved taste  
The present invention is a composition of matter comprising: (a) an edible, non-absorbable, non-digestible low calorie fat material having non-Newtonian pseudoplastic properties at body...
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...
5143741 Concentrated, substantially non-aggregated casein micelles as a fat/cream substitute and a method for reducing the fat content in food products  
Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products...
5141756 Process for producing soya sauce  
A process for the production of a soya sauce, in which a koji is prepared by fermentation with a koji culture of a mixture of cooked soya and roasted wheat, the koji is hydrolyzed in aqueous...
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...
5139811 Viscous salad dressing  
The present invention provides a viscous salad dressing formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in a viscous...
5137742 Fat-free and low fat mayonnaise-like dressings  
Fat-free and low fat mayonnaise-like dressings are provided wherein, in addition to water, a food acceptable acid such as vinegar, and an edible fat, if desired, insoluble particles of uncooked...
5132128 Reduced calorie dessert topping  
A reduced calorie, low acid (pH greater than 4.6) dessert topping having a water activity of less than 0.84 and comprising a blend of carrageenan gum, (with gelling and viscosity control) powdered...
5118523 Meat-based spreadable product  
A meat-based spreadable product comprises 15-40 wt. % of lean meat having at most 15 wt. % of fat, 10-30 wt. % of precooked meat fibres, 0.5-3 wt. % of alkali metal caseinate and up to 35% of an...
5104674 Microfragmented ionic polysaccharide/protein complex dispersions  
Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and...
5102681 Reduced fat salad dressing  
The present invention provides a salad dressing formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in a salad dressing.
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...
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...
5082674 Food product  
A process for the manufacture of a lysophospholipoprotein (LPLP)-comprising foodstuff by incorporating dried LPLP or dried LPLP-comprising material, preferably having a moisture content of at most...
5080921 Low calorie fat substitute  
There is disclosed a low calorie fat substitute comprising a continuous aqueous phase containing carbohydrate and protein and a dispersed phase containing protein and fat.
5064678 Low calorie fat mimetics  
Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether...
Matches 151 - 200 out of 487 < 1 2 3 4 5 6 7 8 9 10 >