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6210730 |
Method for treatment of containerized foods
A method for treating a perishable meat product including the steps of chilling the meat product to within a selected temperature range, exposing the chilled meat product to a chilled gas mixture...
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6203842 |
Multifunctional spread
The invention relates to a low fat spread with low water content for application in baking without effecting organoleptic properties for cold use, (that is, spreads). The compositions of the...
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6203841 |
Organoleptic whippable foods with improved temperature stability and improved whipping performance
A whippable food product suitable for preparing a stable whipped confection, comprising an oil-in-water emulsion of (1) a triglyceride fat component wherein at least about 50% or more of the fatty...
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6183762 |
Oil body based personal care products
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...
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6174555 |
Soft coating for ice confectionery
A water-containing chocolate composition, which is particularly suitable for being combined with an ice confectionery composition as a coating upon or as an inclusion in the ice confectionery...
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6171639 |
Method of manufacturing a lemon-basil garlic marinade
A method for preparing a lemon-basil garlic marinade, which combines an Italian dressing with water, granulated garlic and dried basil at room temperature, where both the granulated garlic and...
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6171637 |
Inversion process for making fat continuous spreads
The invention relates to a process for preparing good quality low fat spreads (20-60%) more preferably in the range of 20-45% or 20-40% fat. This is achieved by the use of non gelling hydrocolloids...
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6165537 |
Method of making a food product containing tomatoes
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...
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6165534 |
Food compositions
A food composition having a softening point of at least about 115° F., and composed of an emulsion and a chemically set gel. The emulsion is prepared from water and a fat; the chemically set gel...
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6159524 |
Edible spread based on olive oil as the major fat component
The present invention concerns the technical field of edible spreads. Consumers have exhibited a preference for fats which are relatively low in saturates, low in trans fatty acids, low in...
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6149954 |
Microwave thawing using micro-emulsions
An edible water-in-oil micro-emulsion for thawing of a food product which is subjected to microwave energy and the use of such an edible water-in-oil micro-emulsion for thawing is described....
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6150425 |
O/W/O type multiphase emulsion
An O/W/O type multiple emulsion in which an O/W type emulsion is dispersed in the outer phase oil wherein the O/W type emulsion in the inner phase contains water, an oil based ingredient, a...
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6139895 |
Viscosity stable acidic edible liquid compositions and method of making
This invention contains an acidic edible liquid composition comprising a low acetylated xanthan gum in an amount effective to substantially sustain the initial viscosity of the composition for at...
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6136364 |
Microcapsule flavor delivery system
The present invention is directed to a method for producing a microcapsule flavor delivery system. In the method, a mixture of a flavoring material selected from the group consisting of an oil...
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6132790 |
Carotenoid composition
The invention is to a carotenoid composition comprising: a) a carotenoid in an oil solvent wherein the weight of carotenoid in the carotenoid composition is up to 12%; b) a dispersion of a...
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6129935 |
Methods 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...
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6113954 |
Stabilization of mayonnaise spreads using whey from nisin-producing cultures
The present invention provides a stabilized mayonnaise spread that includes nisin-containing whey. According to the invention, the growth of a contaminating microorganism in the mayonnaise...
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6086938 |
Process for preparing an emulsion concentrate for soft drinks, the resultant concentrate and soft drink obtainable therefrom
The invention provides a process for the preparation of an emulsion concentrate for soft drinks by emulsifying in an aqueous extract of crushed defatted seeds from edible fruit, a flavor mixture...
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6071548 |
Water continuous edible spread
Water continuous edible spread having a solid fat content at 10° C. below 10% and preferably 5%, comprising at least 7 wt % and further preferred at least 9 wt % oligofructose having a weight...
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6068876 |
Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products
Mouthfeel enhancing and emulsion- and dispersion-stabilizing compositions which are utilized in low-fat and fat-free food products and methods for preparing them are described. The...
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6066352 |
Compositions containing novel protein complexes
A complex of a protein with a saponin or bile acid, an emulsifier comprising the complex, an emulsified composition comprising the complex, a process for preparing an emulsified composition which...
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6060106 |
Opaque low fat salad dressing with an improved mouthfeel
The current invention deals with a low fat opaque pourable dressing where the opacity is achieved by emulsification of the oil in a pre-emulsion and then adding and homogenizing the pre-emulsion to...
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6060107 |
Reduced fat multipurpose spread
A multi functional edible spread is disclosed as having both a fat and aqueous phase. The spread contains 65 wt % or less triglyceride fat and 0.5 wt % to 12 wt % emulsifiers. At least a portion of...
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6054494 |
Phospholipid composition
The present invention relates to a phospholipid composition comprising two or more phospholipids, the electric conductivity and pH of a 5 wt. % suspension of the phospholipid composition in...
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6051270 |
Liquid amino acid nutritional composition
A liquid enteral tube feeding composition contains free amino acids and glutamine in a dipeptide form and prevents creaming out of fat from the composition.
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6048564 |
Bakery shortening substitute, bakery products containing the same, and preparation method
An emulsion composition useful as a reduced-fat shortening substitute in bakery applications which comprises an emulsion with an aqueous phase containing water and konjac as a gelling agent and a...
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6045853 |
Fat continuous spread and process for making the same
The invention relates to a process for preparing good quality low fat spreads (20-60%) more preferably in the range of 20-45% or 20-40% fat. This is achieved by the use of non gelling hydrocolloids...
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6031118 |
Stanol ester composition and production thereof
Stanol fatty acid ester composition comprising at least 85% of stanol (saturated) fatty acid esters in which at least 85% of the fatty acid groups are saturated. Also claimed is a process for the...
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6025006 |
Foam inducing compositions and method for manufacture thereof
A full fat and foam inducing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl...
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6013255 |
Stable water-in-oil emulsions
The present invention describes stable water-in-oil emulsions comprising the following components: water, oil, a labile compound of interest, a stabilizing agent and an emulsifier. The labile...
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6013303 |
Low fat squeezable spread
A squeezable spread composition and a method of making it is described herein. The composition contains a unique ratio of a colloidal microcrystalline cellulose, a cross-linked and stabilized...
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6010734 |
Low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel
Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are can be produced. These frozen desserts contain fat that contains from about 30...
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5989603 |
Emulsion glaze for dough products
Shaped, unbaked dough products are provided that are coated with a glaze comprising an amount of water, oil and a hydrophilic colloid. The application of the glaze to the dough products, followed...
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5989599 |
Process for the interesterification of phospholipids
Improved process for the interesterification of a phospholipid with a triacyl glycerol is obtained by using an enzyme system containing immobilized lipase and immobilized phospholipase. The...
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5989618 |
Process for preparing a microbiologically stable water in oil spread
A fat continuous spread having less than 50% fat and containing less than 10% trans fatty acids is prepared by a process comprising the steps of selecting a structuring amount of interesterfied...
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5976587 |
Mayonnaise base and method for producing it
Disclosed is a mayonnaise base which is mixed with eggs by consumers to give mayonnaise. The mayonnaise base consists indispensably of vegetable oil, vinegar and emulsifier (except egg yolk) along...
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5976604 |
Oil-in-water emulsion composition having high oil content and method for producing the same
An oil-in-water emulsion composition having a high oil content, which comprises (a) a sucrose fatty acid ester, (b) water, and (c) an oily component, wherein (i) component (c) is present in an...
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5962058 |
Foamable oil-in-water emulsion
A sweetened foamable oil-in-water emulsion capable of giving a whipped cream with improved heat resistance and melting behavior in mouth, which comprises a triglyceride, a glycerol di(saturated...
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5958476 |
Frozen or chilled confectionery products
Frozen or chilled confectionery products, in particular ice-creams, with a unique taste performance comprising a fat-continuous or bicontinuous or duplex fat-emulsion comprising 5-50 wt % fat, 5-60...
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5958503 |
Process of making a fruit ganache
A fruit ganache for decorating, coating and/or filling pastry, biscuit and/or chocolate product, which has the physical and functional properties of a ganache, contains fruit, fruit extracts, or...
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5945149 |
Process of making a sterile, packed food emulsion
A sterile, packed food emulsion suitable for fully cooking a host food or adding to cooked food and for imparting a golden brown au gratin coating upon cooking, and including: water; 10-65 wt %...
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5939128 |
Preparation of heat-treated mesomorphic phases in food products
A process for the preparation of a pasteurised or sterile mesomorphic phase of surfactants, comprising the sequential steps of: (a) preparing a premix comprising surfactants and water at a...
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5928707 |
Food products having intact granular swollen starch and their preparation
A food product is prepared by mixing (i) a native starch having, by weight, an amylose content of from about 10% to 30%, (ii) a lipid emulsifier which complexes amylose and (iii) water to obtain a...
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5900268 |
Use of depolymerized citrus fruit and apple pectins as emulsifiers and emulsion stabilizers
The invention relates to the use of depolymerized apple and citrus fruit pectins as emulsifiers and emulsion stabilizers. The depolymerized pectins have a molecular weight of less than 80,000...
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5897905 |
Food dressing
Process for the preparation of water continuous emulsions, containing 10 to 60 wt. % of dispersed oil. The emulsion contains protein obtained from egg, milk, vegetables or fruit, but no substantial...
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5895685 |
Packed dairy spread and process of making
The invention provides a packed dairy spread that includes two inhomogeneously combined components. The spread contains 10-95 wt % of a component (A) that has a coagulated casein network, a pH of...
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5891490 |
Edible micro-emulsion and method of preparing a food product treated with the micro-emulsion
The present invention relates to an edible oil-in-water micro-emulsion for imparting crisping and browning to a food product when the micro-emulsion is coated onto the food product and the coated...
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5885629 |
Stable, optically clear compositions
Stable aqueous compositions of biologically active oils for the preparation of optically clear products for use in human or animal healthcare, for example beverages, are prepared by a process...
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5886037 |
Nutritional composition for the treatment of hypertriglyceridaemia and hyperchylomicronaemia
A nutritional composition comprising fats and optionally carbohydrates, proteins and other food constituents, in which the fatty acids of the fats consist of: --55-95 wt. % n-3 polyunsaturated...
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5882713 |
Non-separable compositions of starch and water-immiscible organic materials
A stable and non-separable composition comprised of starch and a water-immiscible material can be prepared in the absence of external emulsifying or dispersing agents by thoroughly solubilizing an...
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