|
Match
|
Document |
Document Title |
|
|
6746706 |
Food compositions fortified with anti-oxidants
Food composition containing 20-100 wt. % of an aqueous phase characterized by an enhanced content of tyrosol and hydroxytyrosol in aqueous phase being at least 15 ppm. The aqueous phase preferably...
|
|
|
6743459 |
Acidic oil-in-water type emulsion composition
The invention provides an acidic oil-in-water type emulsion composition which has an oil phase containing at least 20 % by weight of diacylglycerol and 0.5 to 5.0 % by weight of a crystallization...
|
|
|
6720016 |
Flavor composition and stable transparent drink containing the same
Disclosed is a flavor composition comprising a flavor such as peach, orange, etc., with a sucrose fatty acid having an HLB of 16 to 19, preferably sucrose monopalmitate, and lysolecithin,...
|
|
|
6716473 |
Microemulsions
An edible water-in-oil microemulsion that is transparent or translucent in appearance and comprises oil, a surfactant, a cosurfactant or cosolvent and a water phase comprising water and optional...
|
|
|
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...
|
|
|
6692789 |
Reduced fat spreadable corn syrup compositions and methods of preparation thereof
The present invention relates to a corn syrup composition that can be used in many applications in place of butter, margarine or other spreadable products. The corn syrup composition is lower in...
|
|
|
6649207 |
Composition suitable for preparing an oil in water emulsion
The invention relates to a composition comprising emulsifier, cold hydrating viscosifying agent, and optionally fat and protein, which composition is suitable for use in the preparation of an oil...
|
|
|
6638557 |
Dry, edible oil and starch composition
The dry composition has 50% w/w oil which contains polyunsaturated fatty acids such as omega-3 and/or omega-6 fatty acids, and 50% w/w of a starch based matrix. The starch based matrix has 70% by...
|
|
|
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...
|
|
|
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...
|
|
|
6589586 |
Cold beverage creamer
A powdered creamer soluble in cold water down to the freezing point of a solution, which remains in solution during multiple freeze/thaw cycles. The creamer is made up of powdered or agglomerated...
|
|
|
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,...
|
|
|
6582749 |
Low fat edible emulsions
An edible emulsion is disclosed having a fat content of less than 5 weight %. An edible fat or oil component is dispersed in an aqueous phase with a two-component emulsifier system comprising a...
|
|
|
6576285 |
Cholesterol lowering beverage
A beverage or pre-beverage emulsion and method for producing the beverage or pre-beverage emulsion formulated to provide a predetermined daily dosage of sterol or stanol esters comprising a...
|
|
|
6572914 |
Beverage supply system
The present invention relates to beverage supply systems for beverages comprising a flavor composition which comprises an oil phase and an aqueous phase. The flavor composition is concentrated such...
|
|
|
6569478 |
Food composition containing a monoglyceride memomorphic phase
The invention is directed to a food composition in an aqueous or instant powder form that contains at least one food ingredient, a monoglyceride enriched with unsaturated compounds, and water. The...
|
|
|
6565909 |
Stable whipped frostings
A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes....
|
|
|
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...
|
|
|
6544575 |
Oil-in-water type emulsion composition
An oil-in-water type emulsion composition which comprises an oil or fat, water, a protein, and a carrageenan but is free from emulsifiers. The oil-in-water type emulsion composition, though not...
|
|
|
6517883 |
Satiety product
A food composition giving a prolonged feeling of satiety, comprising a mixture of or an oil-in-water emulsion of triglyceride oils having a solid fat content at ambient or body temperature with a...
|
|
|
6509044 |
Stable, optically clear compositions
A process for preparing an aqueous composition for the preparation of optically clear products, especially beverages, having enhanced stability in syrup and bioavailability for human or animal...
|
|
|
6497914 |
Oil-and-fat feedstock for production of cream and low-oil cream composition
There is provided a low oil cream composition which does not require a large amount of any particular emulsifying agent but has good physical properties after the whipping as well as good flavor...
|
|
|
6475506 |
Infusion preparation
Disclosed is an infusion preparation for nutrient supply use. It comprises a sugar, amino acids, electrolytes and a fat emulsion. It has an excellent shelf life without causing precipitation,...
|
|
|
6475549 |
Caesar salad dressing
A Caesar salad dressing is provided with a creamy consistency using a combination of ingredients which includes extra virgin olive oil, lemon juice, Worcestershire sauce, salt, pepper, garlic,...
|
|
|
6468578 |
Process for preparing a spread
Butterlike spread not containing a substantial amount of butter fat which is prepared starting from a concentrated vegetable fat cream. The surface average, size (D 3.2 ) of the fat droplets of the...
|
|
|
6440464 |
Nutritive composition for cardiovascular health containing fish oil, garlic, rutin, capsaicin, selenium, vitamins and juice concentrates
The present invention relates to the use of nutritional supplement compositions to overcome nutritional deficiencies typically associated with the normal mammalian diet. The compositions of the...
|
|
|
6428832 |
Late addition of PUFA in infant formula preparation process
The present invention relates to a process for the preparation of a polyunsaturated fatty acid (PUFA)-containing food, such as an infant formula, where a composition comprising a PUFA is added at a...
|
|
|
6423363 |
Aqueous dispersion
Aqueous dispersions of plant sterols and other high melting lipids. The dispersions are useful in spreads and other food products. The dispersions provide structure to the food products and their...
|
|
|
6399137 |
Stable salad dressings
The present invention provides a stable foodstuffs which contain a cholesterol lowering amount of a sterol or stanol ester, crystal fat inhibitors and emulsifiers. The foodstuffs, including salad...
|
|
|
6395316 |
Coating for frozen confectionary
A coating composition for frozen desserts is in the form of a water-in-oil emulsion which comprises about 65 to 80% by weight water phase and about 0.5 to 8% by weight of an emulsifier. The coating...
|
|
|
6395320 |
Two-component packaged food products
The invention provides two-component shelf-stable packaged food products, especially packaged sauce products. The products comprise a container, a first food component filling a first region of the...
|
|
|
6391370 |
Micromilling plant sterols and emulsifiers
Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are...
|
|
|
6387883 |
Method for the prevention and treatment of cachexia and anorexia
The present invention relates to methods and nutritional compositions for the prevention and treatment of cachexia and anorexia. The methods of the invention comprise administering a composition...
|
|
|
6387423 |
Packaged precooked pasta
The invention relates to packaged, unfilled or filled, precooked pasta foods in portions of between 150 g and 500 g, characterized by being sealed within a sheet which is heat-resistant up to at...
|
|
|
6376482 |
Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products
Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol...
|
|
|
6368653 |
Use of mesomorphic phases in food products
Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk...
|
|
|
6358553 |
Salad dressing emulsion
A salad dressing emulsion of high stability utilizing a continuous oil phase and a dispersed acidic aqueous phase. A sufficient mount of divided solid curd is suspended in the emulsion to maintain...
|
|
|
6329012 |
Salad dressing
A method for preparing a food compound, and particularly a salad dressing with a unique flavor and improved taste, includes providing preselected quantities of a tomato-based product and a...
|
|
|
6326031 |
Method of decreasing cholesterol and triglycerides levels with a composition containing fish oil, garlic, rutin, and capsaicin
The present invention relates to nutritional supplements to the human diet used to increase levels of HDL, and decrease levels of O-LDL, cholesterol, and triglycerides in human blood plasma. More...
|
|
|
6322842 |
Water in oil stick product
A fat continuous stick having up to 80% of a fat containing less than 10% trans fatty acids prepared by a process comprising the steps of selecting a structuring amount of an interesterfied...
|
|
|
6322843 |
Recirculation process for a fat continuous spread
The process for pairing a fat continuous spread having from about 30 about 80% fat and having a trans fatty acid level of less than about 10% is described. An interesterified hardstock as described...
|
|
|
6306449 |
Water-in-oil spread with water base fruit composition
A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that...
|
|
|
6291007 |
Materials for rearing insects, mites, and other beneficial organisms
The subject invention provides artificial diet compositions for rearing mites, insects, and other beneficial organisms. These artificial diets are particularly advantageous because they make it...
|
|
|
6287624 |
Foods containing fat or oil
The invention provides foods containing diglycerides which upon ingestion into the body, are hardly accumulated as body fat, are utilizable more positively as energy. The diglycerides are excellent...
|
|
|
6277430 |
Fat emulsions
Novel fat-continous emulsion, containing a blend with emulsifying properties is obtained by the blending of: 0-90% of a partial glyceride (=A); 0-80% of a phospholipid (=B); 0.01-99.98% of a long...
|
|
|
6277432 |
Reduced calorie plastic fat composition
Described are reduced calorie edible plastic fat compositions based on mixtures of triglycerides being various combinations of short (C 2 to C 4 ), saturated long (C 16 to C 22 ), and...
|
|
|
6245372 |
Process for preparing food dressings
A process for preparing a fat free, calorie free food dressing includes combining flavors with spices and herbs and an acetic acid solution in a first container which is subsequently heated to...
|
|
|
6245375 |
Dressing
The invention relates to a translucent dressing which can be manufactured and offered to the consumer as a two-phase system, having separate oil and water layers. Upon shaking by hand, an emulsion...
|
|
|
6231915 |
Stanol comprising compositions
The invention regards a process for the preparation of a mixture of stanol and stanol fatty acid esters by esterification of phytosterols with a source for fatty acid moieties, in such a way that...
|
|
|
6210742 |
Uses of oil bodies
The present invention provides novel emulsion formulations which comprise oil bodies. The invention also provides a method for preparing the emulsions and the use of the emulsions in various...
|