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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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7455870 |
Cold process, oven stable fruit paste and method of making such paste
A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable...
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7378120 |
Fish sauce and method for producing same
A fish sauce is treated for (2) to (16) hours at a pH of (9.0) to (10.0), under a temperature of (40° C.) or lower and under a reduced pressure of (80) to (180) Torr, and the pH is then adjusted,...
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7354616 |
Modified oilseed material with a high gel strength
Modified oilseed material with a high gel strength is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein...
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7255889 |
Chicken soup mix composition and a process for preparing the same
Preparation of dehydrated chicken soup mix involves pressure cooking of chicken meat along with ginger, garlic and onion, separation of liquid extract from cooked meat, separation of meat from the...
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7189423 |
pH control of sauces used on acidified pasta or rice
A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes...
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7186433 |
Fibre-enriched drinks
The subject of the invention is a fiber-enriched low-calorie drink, characterized in that it comprises 1.5 to 90 g, by dry weight per liter of drink, or branched maltodextrins having between 15 and...
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7153536 |
Method for preparation of a food sauce
A method for preparation of a food sauce having a fresh fruit suspension. The method disclosed by the invention involves manipulating the pre-gel of a low methoxyl pectin by various processing...
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7141268 |
Watery rice gruel and production method thereof
A watery rice gruel and a production method of a watery rice gruel, which can be taken even by patients such as cancer patients who have experienced an extreme loss of appetite, stimulate the...
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7122217 |
Tomato-based caramelized sauce and process for making same
A tomato-based sauce and a process for making such sauce. The sauce of the invention is primarily intended as a pasta sauce, which has a unique texture and taste. The preparation of the sauce...
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6986912 |
Peanut powder compositions and methods of making same
The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful...
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6942889 |
Balsamic sauce for alimentary use, with a basis of balsamic vinegar of Modena
A sauce for alimentary use containing, as main ingredient, balsamic vinegar of Modena, combined with thickening agents and sugars. The balsamic sauce offers the advantage of imparting the taste of...
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6926918 |
Fish hydrolysates as salt replacement
Bonito hydrolysate (e.g. katsuobushi oligopeptide (KO)) enhances the flavour of salt and may be used to replace salt in foods and beverages.
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6924420 |
Processed tomato products
The present invention provides yellow tomato plants producing fruit suitable for processing.
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6919306 |
Method of skin care
The present invention provides a method for skin care by orally administering a skin care agent comprising an ingestible carrier and natural-type N-acetylglucosamine obtainable by hydrolysis of...
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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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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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6869634 |
Barbecue sauce and process for making same
A barbecue sauce is provided containing a mixture of vinegar, lemon juice, sage, red pepper, paprika, black pepper, white pepper, Worcestershire sauce, steak sauce, margarine, brown sugar, chili...
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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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6861085 |
Process for preparing a storage-stable brown stock
The invention relates to a process for preparing a storage-stable brown stock from meat extract and vegetable juice and other customary additives. In a first reaction, a liquid mixture having a...
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6838100 |
Cultured protein hydrolysate
This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one...
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6800309 |
Broth/stock and methods for preparation thereof
A method of producing a broth or stock, comprising mincing animal bone, mixing meat and/or meat extract and/or bone extract with the minced bone; and heating the mixture to effect coagulation...
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6793948 |
High quality dried bouillon and methods for preparation thereof
An edible dry animal product comprising a dehydrated mixture of meat and meat extract and/or bone extract, contained within a water-permeable flexible container adapted for hot water extraction of...
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6767574 |
Microbiologically stable cooking system
A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and...
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6759078 |
Aseptic cream substitute
An aseptic cream substitute comprising a composition of water, a dry blend, and a meltable oil or fat, wherein the dry blend comprises microparticulated and denatured whey protein concentrate and...
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6759075 |
Brown broth
A fond de veau is produced by boiling baked meats for extraction independently, separating a boiled extract therefrom, and reacting a protease with at least a residue of the meats to produce a...
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6746705 |
Thermally converted starches and the method of preparation thereof
The present invention provides an efficient acid conversion process by which native and modified starches may be treated to afford products with low viscosity and a higher proportion of lower...
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6723356 |
High quality fermented bouillon, and method for production thereof
A method for making a bouillon, comprising providing meat, and meat extract and/or bone extract; lactic acid fermenting at least an extract portion, or further providing lactic acid fermentation...
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6720019 |
Method of intensifying the pulpy or gritty texture of foodstuffs
A method of intensifying the pulpy or gritty texture of pulpy or gritty liquid to pasty foodstuffs by adding amylopectin potato starch, i.e. potato starch having an amylopectin content of at least...
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6713115 |
Asian energy soup and method therefor
A soup contains natural herbs which is healthy for a consumer's diet and further helps to increase the consumer's energy level. The soup has a meat product in a range of from about 45% to about 49%...
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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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6635304 |
Binding base for a culinary preparation and method of preparing said base
A base or roux which can serve as a binder for sauces comprises between 40% and 10% by weight of starch, between 10% and 40% by weight of flour and 50% by weight of fat, of which 5% to 10% by...
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6613375 |
Culinary product with creaming powder
The invention relates to a food product with creaming power, without emulsifiers, obtained by high-shearing mechanical treatment of a mixture of water, fat, pregelatinized swollen starch, and...
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6613364 |
Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures and product thereof
The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising...
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6605307 |
Plated meal with individually frozen ingredients and method of thawing and heating
The invention relates to a plated frozen meal comprising a plate, a first group of individually frozen predominantly meat-based ingredients positioned on the plate, a second group of individually...
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6596337 |
Food composition in the form of a dry emulsion, preparation method and use thereof
The invention concerns a dry emulsion characterised in that it is obtained by drying a dispersion of at least a weakly soluble edible substance also called active substance (MA) in a continuous...
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6596336 |
Microbiologically stable sauce emulsion
A stable acidified, emulsified sauce containing preservatives, very high solids and salt is taught. The emulsion has selected emulsifiers and starches to result in good initial emulsification and...
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6586035 |
Water-reconstitutable foodstuff refill for preparing beverages or the like
The invention relates to a refill of a pulverulent foodstuff that can be dispersed in a liquid medium that has been compacted into a solid form that can be abraded to form a powdered granules,...
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6586033 |
Ionic stable emulsion sauce
A stable, acidified emulsion containing extremely high solids and high salt content is disclosed. This can be used in a complementary combination liquid/paste sauce composition with a dry,...
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6579548 |
Method of making a granular food product
A process for the production of the granular food product by preparing a premix of powdered constituents of the filler and fat, forming the premix into granules or agglomerates by atomizing an...
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6576284 |
Tomato-based caramelized sauce and process for making same
A tomato-based sauce and a process for making such sauce. The sauce of the invention is primarily intended as a pasta sauce, which has a unique texture and taste. The preparation of the sauce...
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6565910 |
Method of preparing frozen egg butter sauces
A method of making a temperature stable sauce based on butter and eggs includes stirring egg yolks until uniformly blended; combining at ambient temperature the blended egg yolks and liquid until...
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6548100 |
Functionally interdependant two component cooking systems
A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and...
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6544573 |
Gum combination for liquid condiment systems
An oil-in-water emulsion containing a gum system having a solids level of 22% or less, which provides a clear to translucent appearance and includes carrageenan, xanthan gum and propylene glycol...
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6541062 |
Water-soluble soybean extracts
This invention relates to a water-soluble soybean-based extract including one or more isoflavone glycosides. Also described is a method of preparing such a water-soluble soybean-based extract.
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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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6531175 |
Béchamel sauce
The invention relates to a béchamel sauce and a method of making the sauce. The béchamel sauce may be a classical béchamel sauce and exhibits less than a 10% variation in viscosity, measured at...
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6524636 |
Double chip sauce delivery system
A frozen sauce delivery system provides a sauce for a frozen food product in the form of a plurality of frozen sauce chips. Depending on the type of sauce being provided, the sauce may be formed...
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6514547 |
Hydratable granular soup or sauce product
A hydratable granular food product which can be used to make soups and sauces and which does not require stirring before or during cooking. The product is comprised of granules which are...
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6488980 |
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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