Matches 201 - 250 out of 487 < 1 2 3 4 5 6 7 8 9 10 >
Match Document Document Title
5011701 Low calorie food products having smooth, creamy, organoleptic characteristics  
The present invention is directed to a method for preparing a low fat or substantially fat-free food product such as pourable dressings and viscous dressings. The method includes the steps of...
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...
5008124 Dry mix for preparation of in-situ sauce for foodstuffs  
A dry mix is provided, containing as essential components xanthan gum and ungelatinized starch, for use in application to uncooked or cooking meat pieces so as to develop a thickened sauce for the...
5004618 Process for preparing marinaded proteinaceous product and product produced thereby  
Described is a process for producing a marinaded proteinaceous product, such as a marinaded chicken meat, whereby the resulting product has a savory flavor, such as a teriyaki flavor, comprising...
4997669 Process of producing a dehydrated cheese  
Cheese comprisng cellulose ether having a methoxy group content of 26 to 33% by weight, conventional cheese and optionally a water-soluble alginate and a calcium salt.
4985270 Cream substitute ingredient and food products  
Non-fat and reduced fat whipped frozen dessert products wherein part or all of the milk fat, vegetable fat or oil ordinarily incorporated therein is replaced by a proteinaceous macrocolloid of,...
4983413 Low-calorie polysiloxane oil food products  
Low-calorie organopolysiloxane food products and methods for their preparation are disclosed. Low-calorie food products are prepared by replacing a portion of the oil with an organopolysiloxane...
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...
4981709 Method for making a reduced fat foodstuff  
The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with an aqueous dispersion of a hydroxypropylated starch having a degree of...
4980190 Tomato puree substitute and process for making the same  
A substitute for tomato puree prepared from the pureed pulp of squash chosen from the group of summer squash and the pureed pulp of peppers chosen from the group consisting of sweet peppers which...
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...
4956193 Edible plastic dispersion  
The present invention is concerned with an edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, which...
4946693 Process for the preparation of intermediate moisture vegetables  
To prepare instant food products having a long storage life, such as soups or sauces incorporating a garnishing, including vegetables having intermediate moisture content which are stabilized...
4940600 Process for producing dried cheese  
A process for producing dried cheese which comprises stirring a water-containing raw material mixture which contains emulsified cheese at a temperature lower than its melting temperature, and...
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...
4935251 Food product  
Process for preparing a foodstuff product such as croutons, characterized in that pieces of dough are at least partially baked and thereby expanded, whereafter the expanded pieces of foodstuff...
4935259 Sweet and sour garlic sauce  
A method for preparing sweet-and-sour sauce. The sweet-and-sour sauce combines a duck sauce with grenadine and granulated garlic wherein the grenadine is stirred gently into the mixture at room...
4933192 Hydratable powders which form WOW emulsions  
A hydratable powder capable of providing a duplex emulsion is of value in food products. The powder contains the components of the emulsion and may be prepared by spray drying, freeze drying or...
4929463 Process for aseptic preparation of particulate food products  
A process for the aseptic preparation of particulate food products containing large and minor particulate components. The large and minor particulate components are separately heated within a...
4929456 Melting tolerant sauce and seasoning particulate  
A process for preparing a melting tolerant portion controlled sauce and seasoning particulate by combining a first mixture of a 5% gelatin solution and seasonings with a second mixture comprising...
4927657 Reduced tartness salad dressing  
The reduced tartness preservation system disclosed herein at least two edible acids as complete replacement for conventional acid stabilizing systems (such as 100% acetic or latic acid) at standard...
4917916 Food containing anhydrous crystals of maltitol and the whole crystalline hydrogenated starch hydrolisate  
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...
4910036 Process of treating vegetables for use in a vegetable omelette mix  
A low cholesterol vegetable omelette mix is prepared by blending a biologically-stable vegetable sauce with a low calorie liquid egg product. The vegetable sauce is prepared by a process comprising...
4888190 Method of manufacturing soy sauce  
A method of manufacturing soy sauce comprises the steps of sampling a portion of a prescribed amount of raw soy sauce and simultaneously analyzing the concentrations of at least two ingredients of...
4859484 Processed starch-gum blends  
A starch, hydrated with between 0.7 and 2.0 parts of water and which has been brought to the verge of gelatinization, is combined with a hydrocolloid gum, which also may have been pre-hydrated, to...
4849225 Process to prepare solid products containing oil-soluble substance  
Disclosed is a novel process to prepare a solid product containing an oil-soluble substance (e.g. oil and fat, spice, flavor, vitamin, emulsifier, hormone, higher fatty acid, unsaponifiable...
4844938 Method for producing roux  
A method for producing roux by drying flour until the moisture thereof is reduced to 0.5 to 10% by weight, adding fats and oils having a melting point of not more than 55° C. in a weight ratio of...
4840806 Storage stable tomato - based sauce  
The present invention relates to a tomato-based sauce which is stable during frozen storage. By reducing the initial pH of the sauce to 4.2 or less and buffering the sauce and freezing, oxidative...
4826702 separate type dressing  
A separate type dressing consisting of an oil phase and an aqueous phase separately contained, in which the oil phase consists of oils and fats containing a purified fish oil which is substantially...
4810518 Particulate creamer-thickener and process of preparing the same  
A particulate creamer-thickener comprises 5-45%, preferably 10-25% by weight of fat (preferably having a melting point of 30°-45° C., 0.05-5%, preferably 0.1-3% by weight of a proteinaceous...
4803088 Container packed with instant food for use in microwave oven  
The present invention relates to a container packed with instant food to be cooked by a microwave oven which allows a solid instant food such as instant chow mein and instant macaroni to be...
4801470 Foodstuffs containing starch of a waxy shrunken-2 genotype  
A thickened foodstuff containing a chemically modified starch extracted from a starch bearing plant having a waxy shrunken-2 genotype is disclosed. Maize is the preferred plant.
4798734 Process for preparing soybean food products  
A process for preparing soybean vegetable whipping cream is obtained by mixing soybean aqueous infusion to which is added soy cellulose, with vegetable oil to which are added alginic acid...
4794015 Process for emulsifying fat or oil into aqueous phase comprising soy sauce as the main component  
An emulsion of soy sauce and a fat or an oil, which is stable for prolonged period of time, can be obtained by adding 0.1 to 5% by weight, based on the fat or oil, of mono acyl glycero...
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...
4772480 Method of controllingly aging edible material  
A method of controlling the aging or maturing of edible material such as meats, fish, dairy products, cereals, etc. by keeping the edible material in the presence of a freezing point depressing...
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...
4762726 Shelf stable acid food dressings containing fibrous protein complexes  
Shelf-stable acidic food dressings having a pH of less than 4.1 comprising an acidic food dressing vehicle and fibrous xanthan gum-protein complexes which retain their firm fibrous texture under...
4756919 Acid preservation systems for food products  
Fumaric acid is used alone or in combination with a food acidulent to preserve acid containing food products from lactic acid bacteria microbiological spoilage in the absence of or at reduced...
4752483 Method for producing a highly flavored cheese ingredient  
A process for the rapid production of a flavored cheese ingredient wherein cheese curd is intimately combined with water, protease, and lipase to create a mixture, the temperature of the mixture is...
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...
4748041 Shelf stable non-aqueous squeezable composition  
An edible, lipid based squeezable, flavored savory shelf-stable composition designed to be shelf stored in a deformable plastic bottle, and to be squeezable at room temperature from a narrow...
4746524 Microbiologically-resistant sauces and dressings and method for their preparation  
Microbiologically-resistant sauces and dressings are prepared by a process of adjusting the pH while also adjusting the water activity of the ingredients of the food product. Preferred values for...
4725387 Process of shaping anhydrous crystals of maltitol and the whole crystalline hydrogenated starch hydrolysate mixture solid containing the crystals  
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...
4722846 Novel variant and process for producing light colored soy sauce using such variant  
A novel variant belonging to the genus Pediococcus which does not cause fermentation of D-glucose but causes fermentation of pentose, and a process for producing a light-colored soy sauce which...
4720390 Preparation of gelled food products  
To prepare thermally gelled emulsions without having to add thickeners or to add calcium, an aqueous medium containing gellable whey proteins is homogenized with a lipidic medium under intensive...
4717578 Process for producing dehydrated product reconstitutable with aqueous liquids  
A dehydrated reconstitutable product is prepared by mixing tomato substance with starch and optionally with flavors, fillers, thickeners and/or auxiliary substances, wherein the starch is at least...
Matches 201 - 250 out of 487 < 1 2 3 4 5 6 7 8 9 10 >