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4942054 |
Process for producing low calorie foods from alkyl glycoside fatty acid polyesters
Low calorie foods are produced by substituting for the triglyceride fats normally found in foods or food products, a fat substitute comprising an alkyl glycoside fatty acid polyester, the polyester...
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4940601 |
Sucrose fatty acid ester compositions and shortenings and margarines made therefrom
The present invention relates to intermediate melting sucrose fatty acid ester compositions that are capable of rapid crystallization from a melted state. The compositions comprise 60% to 97% by...
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4938984 |
Nutritive compositions containing fatty substances
Food compositions having an added γ-linolenic acid component are provided for human and animal nutrition. The supplemented foods contain an oil extracted from pips of Ribes genus fruits containing...
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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...
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4929467 |
Processes for products from lotus
A variety of different food products, prepared from lotus, arrowhead and buckbean varieties of the families Nymphaeaceae, Alismateceae and Gentianaceae, is substituted for wheat and other grains,...
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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...
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4927659 |
Tris-hydroxymethyl lower alkane esters as fat mimetics
Trishydroxymethyl ethane and propane, esterified with fatty acids, are physiologically compatible, partially digestible edible synthetic fat replacements for foods and pharmaceuticals.
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4925696 |
Processes for products from malanga
A variety of different food products, prepared from malanga, taro, amorphophallus and other plants of the family Araceae, are substitutes for wheat and other grains, milk, eggs, and a partial...
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4925692 |
Food composition containing a siloxane polymer and a particulate silica
What is disclosed are food compositions which contain a polyorganosiloxane fluid as a fat substitute and an anti-anal leakage agent. The anti-anal leakage agents comprise C 12 -C 24 essentially...
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4925697 |
Process for products from sweet potato
A variety of different food products, prepared from tubers with light colored flesh varieties of the morning glory family, Convolvulacae, are substitutes for wheat and other grains, milk, eggs, and...
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4923709 |
Processes for products from cassava
A variety of different food products, prepared from cassava varieties of the family, Euphorbiaceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.
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4921877 |
Liquid nutritional formula for glucose intolerance
An improved nutritionally complete formula containing a unique fiber-containing carbohydrate blend, at a relatively low concentration; a unique fat blend, at a relatively high concentration;...
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4911943 |
Processes for products from amaranth
A variety of different food products, prepared from amaranth and quinoa varieties of the families, Chenopodiaceae and Amaranthaceae, are substitutes for wheat and other grains, milk, eggs, and a...
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4911942 |
Stabilized oil and fat powder
A stabilized oil and fat powder comprises one or both of gliadin and glutenin and a oil or fat. The oil and fat may have been partially or all totally clathrated and/or coated with gliadin and/or...
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4910037 |
Tempering accelerator and use thereof in chocolate
A powdery tempering accelerator which comprises a powder of stable crystals of a fat or oil composed of as a main component a 1,3-saturated-2-unsaturated triglyceride the total carbon atoms of the...
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4904485 |
Fat compositions suitable for use in bakeries or confectioneries
A fat composition suitable for use in bakery or in confectionery, comprising (a) an aqueous phase containing a disrupted yeast cells suspension or a wheat flour suspension treated with either a...
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4902527 |
Confectionery fats
Lauric fats particularly palm kernel oil are selectively hydrogenated to provide at least 25% of the residual unsaturation as trans acid, providing closely similar fats to expensive coconut oil...
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4888195 |
Ether bridged polyesters and food compositions containing ether bridged polyesters
Novel ether bridged polyester compositions are disclosed. Two multibasic acids, e.g., citric acid and isomers thereof, are joined by an ether-like linkage. (The citric acid molecule provides an...
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4883684 |
Functional hardstock fat composition
Hardstock fat compositions of the present invention are comprise triacylglycerides containing one linoleic acid acyl group (C 18 :2) and two acyl groups independently selected from C 18 :0 -C 26 :0...
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4876107 |
Substitute milk fat compositions
Substitute milk fat especially as a replacement fat in infant formulations comprises 2-saturated glycerides especially 2-palmitic acid glycerides, in which the 1, 3 positions are randomly occupied...
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4874629 |
Purification of fish oil
A process of treating oils containing Omega-3 fatty acids, such as fish oils like Menhaden oil, sardine oil, salmon oil and other oils, to produce odorless and flavorless oils which contain only...
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4873109 |
Cacao buttern substitute composition
A cacao butter substitute composition comprising (a) at least 80 wt. % of 1,3-disaturated-2-oleoyl glycerols comprising (a-1) up to 10 wt. %, based on the weight of (a), of 1,3-dipalmitoyl-2-oleoyl...
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4865868 |
Meat flavored vegetable oil preparation method and product
A method for treating vegetable oil fatty ester shortening composition to provide a natural meaty flavor is provided. In the method, a natural meat fat is heated to a temperature of at least about...
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4861605 |
Process of preparing instant powdered food
Process of preparing instant powdered food by mixing a melted hydrogenated vegetable oil, an emulsifier and a vegetable protein powder with a supersaturated crystalline carbohydrate solution;...
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4861611 |
Fractionated soft laurin fat and food containing the same
A fat which comprises a soft fat obtained by fractionation of laurin fat having an iodine value of 30-40, a melting point of not higher than 15° C., and SFI of 10-30 at 5° C., 0-20 at 10° C.,...
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4861613 |
Non-digestible fat substitutes of low-caloric value
Low calorie food compositions containing fat-type organoleptic ingredients and non-fat ingredients, wherein natural fats and synthetic fat mimetics are blended in proportion to provide any...
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4857341 |
Protein-free coffee whitener and method of making same
A spray dried, non-dairy coffee whitener is prepared without the use of protein by incorporating a water soluble, film-forming hydrocolloid in the formulation. The hydrocolloid, such as gum arabic,...
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4857338 |
Method of promoting the health and the growth of piglets
The present invention relates to a method of promoting the growth of piglets. The method is characterized by administering a dry mixture--possibly as part of the grubbing layer in the...
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4853236 |
Dual textured food piece of enhanced stability
Disclosed are improved, dual textured food products comprising a portion of one texture and a second portion of a different texture that exhibits enhanced shelf life stability. Preferred food...
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4849242 |
Method for reducing the available calories in a food composition
Reduced calorie food compositions are produced by replacing at least a portion of the fat content of a conventional food with an improved low calorie edible oil substitute that does not cause anal...
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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...
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4844940 |
Hard butter
The hard butter of the present invention comprises a fat which is obtained from the pericarp of the Chinese tallow tree by extraction optionally followed by fractionation and has a solid fat...
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4840815 |
Low caloric alkyl glycoside fatty acid polyester fat substitutes
Alkyl glycoside fatty acid polyesters having at least four fatty acid ester groups being both saturated and unsaturated and having 4 to 24 carbon atoms wherein the alkyl glycoside moiety comprises...
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4840803 |
Process and dough composition for producing multi-textured cookies containing hard fats
In multi-textured cookies having a soft and moist center containing a humectant and a firm outer layer, the outer layer contains a hard vegetable fat having a solid fat index of at least 40 percent...
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4839191 |
Fat fractions and mixtures thereof
Fat fractions are produced by a process for the fractionation of fats and oils in which the fat or oil is dissolved in a binary azeotropic solvent mixture. The solvent containing the dissolved fat...
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4839192 |
Hard butter composition containing triglycerides, and process for production thereof
A hard butter composition suitable for a cocoa butter substitute which comprises as a main ingredient a triglyceride SUS, constituent saturated fatty acids of which contain at least 4% by weight of...
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4839188 |
Stabilized fat compositions
Natural or synthetic fats are stabilized against oxidative and color degradation by the incorporation therein of new tris(N-alkyl-p-phenylene diamino)-1,3,5-triazine compounds.
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4837041 |
Blooming resistance improver
The blooming resistance improver of the present invention comprises an oleaginous composition containing 80 to 99% (by weight; the same will apply hereinafter) of fat(s) and/or oil(s), which...
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4834991 |
Soybean oil filler cream compositions
A filler cream containing soybean oil is disclosed which has an improved "get away" property resulting in a rapid burst of flavor when consumed. The filler cream ingredients are mixed, aerated, and...
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4832975 |
Tailored triglycerides having improved autoignition characteristics
Reduced calorie edible fats and oils comprising triglycerides synthesized (tailored) with a particular combination of saturated medium chain fatty acids, saturated long chain fatty acids, and...
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4832964 |
Preparation of a blue cheese flavour
A blue cheese flavorant is prepared by first hydrolyzing a reaction medium of an animal or vegetable fats and oils having C 4 to C 14 triglycerides with an enzyme which liberates C 4 to C 14 ...
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4820532 |
Preparation of a low-dust free-flowing choline chloride powder
A low-dust, free-flowing choline chloride powder based on natural carriers or silica, the choline chloride content on natural carriers being from 30 to 60% by weight and that on silica being from...
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4808426 |
Vegetable oil extraction process
A vegetable oil process and assembly is disclosed for extracting oil from an oil bearing material such as soybean, corn and the like. The process comprises adding at least one reagent and an oil of...
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4806374 |
Fat product with improved properties
The invention relates to fat products to be subjected to prolonged heat treatment at temperatures above 120° C., such as shallow-frying, deep-frying, baking, preparing fondue, roasting, etc. The...
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4804547 |
Animal feed supplement formulation
Disclosed are animal feed supplement formulations comprising (a) mixtures of calcium salts of certain volatile fatty acids and (b) coconut oil or mixtures of coconut oil with tallow. Such...
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4804555 |
Physical process for simultaneous deodorization and cholesterol reduction of fats and oils
Disclosed are physical processes for fats and oils, especially fish oil, involving simultaneous deodorization and cholesterol level reduction. Either freshly refined or stored oils that have...
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4797300 |
Compositions containing novel solid, nondigestible, fat-like compounds
Plastic shortening and other food compositions which comprise an edible oil and a fatty acid ester of sucrose wherein the fatty acid groups consist essentially of short chain fatty acid radicals...
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4789554 |
High temperature vacuum steam distillation process to purify and increase the frylife of edible oils
Deaerated oil having a level of less than about 0.10% by volume of dissolved oxygen is heated at a temperature between about 530° F. (277° C.) and about 650° F. (343° C.) and stripped with a...
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4789664 |
Food compositions with superior blood cholesterol lowering properties
The invention relates to foods that contain both sucrose polyesters and vegetable proteins. The foods are effective in reducing blood plasma cholesterol levels. In particular, the invention is a...
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4788068 |
Aerosol food flavoring compositions
A food flavoring composition in aerosol form comprising a major amount of concentrate and a minor amount of a suitable propellant. The concentrate contains from 50 to 75% food grade oil, from 5-50%...
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