|
Match
|
Document |
Document Title |
|
|
5008254 |
Sugar beet pectins and their use in comestibles
Sugar beet pectins are provided, which are characterized by unique properties which render them particularly useful in the preparation of food or drug comestibles. By incorporating the sugar beet...
|
|
|
5006359 |
Premix preparation for ice foods
Premix preparation for ice foods comprising, as essential components, (1) an unsaturated fatty acid-free oil, (2) a glycerin fatty acid ester and (3) a mixture of pectin and pregelatinized starch....
|
|
|
5000975 |
Randomized palm oil fat composition for infant formulas
Disclosed herein are all vegetable oil fat compositions having a randomized palmitic acid oil as the sole palmitic acid oil. The novel all vegetable oil fat compositions are particularly for use in...
|
|
|
4996064 |
Novel foodstuff from soymilk and method for production thereof
A novel foodstuff is produced by reacting a milk-coagulating enzyme which is produced by a milk-coagulating enzyme-producing microorganism belonging to genus Aspergillus, genus Mucor, or genus...
|
|
|
4992284 |
Microwave food aroma composition
The invention relates to a composition for producing an aroma upon exposure to microwave radiation. The composition comprises food acceptable salts in an amount of from 0.5 to 5% by weight of the...
|
|
|
4990355 |
Low fat spread
A low fat spread which is a water-in-oil emulsion comprising a continuous fat phase and a dispersed aqueous phase, the aqueous phase comprising at least 6% by weight of one or more proteins derived...
|
|
|
4988456 |
Process for producing W/O/W type multiple emulsion for medicines
The present invention relates to a process for producing a W/O/W type multiple emulsion using a polyglycerol polyricinolate (i.e. a polyglycerol ester of a polycondensed fatty acid of caster oil)....
|
|
|
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...
|
|
|
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...
|
|
|
4978554 |
Margarine, spreadable at refrigeration temperature, and having a very low fat content and method of manufacturing same
A low calorie margarine and a method of making same, which margarine has a fat content of 19-38% and manufactured by emulsification of a water phase in a fat phase to directly provide a...
|
|
|
4976984 |
Edible oil/fat compositions
An edible oil and fat composition comprises a phospholipid and a glyceride mixture comprising 5 to 100 percent by weight of a diglyceride. The phospholipid is a decomposition product of natural...
|
|
|
4971826 |
Process for producing rolled-in type emulsified fat and oil composition
A process for producing a rolled-in type emulsified fat and oil composition by emulsifying 2 to 20% by weight of protein, 30 to 75% by weight of fat and oil and 18 to 65% by weight of water into an...
|
|
|
4970087 |
Squeezable butter-like composition
A squeezable butter-like composition is prepared by homogenizing a mixture of a water-in-oil emulsion and an oil-in-water emulsion of liquid dairy products where the ratio of the emulsions is 6:4...
|
|
|
H000847 |
Methods of using crystalline fructose
Methods of using fructose as a sweetener, particularly crystalline fructose, are disclosed. Also disclosed are methods of using dry foodstuff mixes containing fructose in a crystalline form to...
|
|
|
4966779 |
Stable, water miscible emulsion comprising a fat-soluble vitamin
A stable, water-miscible emulsion comprises specific proportions of (a) a fat-soluble vitamin (b) a liquid, edible vegetable oil, (c) a modified lecithin (d) a sucrose ester (e) sorbitan monooleate...
|
|
|
4963385 |
Stabilized emulsions containing highly unsaturated oils
Food emulsions containing highly unsaturated fatty acids or derivatives thereof are stabilized against oxidative attack upon the unsaturated components by using a stabilizer system in the water...
|
|
|
4963380 |
Beverages containing fish oils stabilized with fructose
Disclosed are food products, especially stable beverage emulsions which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation....
|
|
|
4961953 |
Fat emulating protein products and process
The present invention provides proteinaceous, water-dispersible macrocolloids which in a hydrated state have a substantially smooth, emulsion-like, organoleptic character. The macrocolloids may be...
|
|
|
4961939 |
Deodorized water-in-oil emulsion containing fish oil
The present invention is directed to water-in-oil and oil-in-water emulsions containing fish oil which are stabilized by enzyme systems which prevents or retards against the deleterious formation...
|
|
|
4961934 |
Milk replacer for infant cattle and method for breeding infant cattle using the same
A milk replacer composition for infant cattle and a method of breeding infant cattle by feeding on the milk replacer composition are disclosed. The composition comprises a skim milk powder and/or a...
|
|
|
4961951 |
Pourable shortening containing butter and method for preparing
Shortening compositions containing one or more dairy components are provided in a form in which they are pourable even though they may contain substantial amounts of a butter component such as...
|
|
|
4960606 |
Microbially-stable shortening containing butter
Shortening compositions containing one or more dairy components are provided in a form in which they are shelf-stable to the extent that they can be stored at room temperatures for extended periods...
|
|
|
4959160 |
Process for the treatment of contaminated emulsion
A process for the resolution of an emulsion which comprises an internal water phase, an external fat and/or oil containing phase and a finely divided metal contaminant which comprises mixing a...
|
|
|
4957765 |
Cream based liqueurs
The present invention involves a system and method for preparing cream liqueur products having improved emulsion stability and products thereof. The method comprises the steps of preparing a...
|
|
|
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...
|
|
|
4954362 |
Process for preparing edible fat product
The process disclosed by the invention is characterized in that a first fat or fat blend with an aqueous phase are emulsified, whereby an emulsion is obtained, the temperature of which is adjusted,...
|
|
|
4952414 |
Yogurt with crisp cereal pieces
Disclosed are food products having a first, high moisture portion and second portion comprising crisp, relatively dry materials such as puffed cereal grains or pieces without a discrete interjacent...
|
|
|
4952687 |
Fatty acid esters of sugars and sugar alcohols
The oxidative stability of esters of unsaturated fatty acids and polyols having from 4-8 hydroxyl groups, preferably of sugars or sugar alcohols, more preferably of sucrose, is improved if the...
|
|
|
4948617 |
Low cholesterol mayonnaise substitute and process for its preparation
The present invention relates to a low cholesterol mayonnaise substitute which contains substantially no egg yolk or starch thickeners. The mayonnaise substitute comprises water, a vegetable oil, a...
|
|
|
4946703 |
Processes for products from true yam
A variety of different food products, prepared from tuberous varieties of the true yam family, Dioscoreaceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.
|
|
|
4943445 |
Edible dispersion
The invention pertains to an edible dispersion and a process for making same, comprising an aqueous and a fat phase, the aqueous phase being gel-forming and comprising carrageenan and a cation of a...
|
|
|
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...
|
|
|
4923981 |
Use of parenchymal cell cellulose to improve comestibles
Improved comestibles including foods and drugs are provided, incorporating parenchymal cell cellulose. Improved properties, including physicochemical, rheological and nutritional properties result...
|
|
|
4923707 |
Low oil mayonnaise and method of making
In accordance with the invention, a low oil mayonnaise composition is provided. The mayonnaise composition contains an edible oil in an amount of from about 65% to about 72%. The mayonnaise...
|
|
|
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.
|
|
|
4919964 |
Shelf stable, highly aerated reduced calorie food products
The invention relates to a highly aerated fatty composition and food products made therefrom that are smooth and creamy, storage stable, and resistant to slump and collapse. The fatty composition...
|
|
|
4917915 |
Water-in-oil emulsion spread
Spreads containing less than 35 wt. % fat, comprising 10-35 wt. % continuous fat phase and 90-65 wt. % dispersed aqueous phase that are stable at ambient temperature and do not lose moisture when...
|
|
|
4913921 |
Food products containing fish oils stabilized with fructose
Disclosed are food products, especially stable emulsions such as salad dressings, which contain non-hydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor...
|
|
|
4908154 |
Method of forming a microemulsion
Method and apparatus for forming emulsions, a term used to include microemulsions. The leading edges of a plurality of sheets of an emulsion-forming liquid mixture are forced under pressure to...
|
|
|
4888197 |
Process for preparing an edible spread containing a continuous fat phase and an aqueous phase
Process for preparing an edible spread containing a continuous fat phase and an aqueous phase, comprising mixing a first fraction, consisting of a separately prepared water-and-oil emulsion, of...
|
|
|
4883683 |
Method for preparation of solid foodstuffs
A method for preparation of solid foodstuff comprises reacting an alkaline earth metal-type solidifying agent with an emulsion comprising soybean protein, a casein, oils and fats and water with...
|
|
|
4882187 |
Edible spread and process for the preparation thereof
Process for preparing an edible spread of fat content lower than butter or margarine including the steps of forming an admixture of plastic dispersion (A) having a continuous fat phase and a...
|
|
|
4882193 |
Process for producing a low fat content egg product
A process for producing a low fat content egg product is disclosed which relies upon the production of eggs having a yolk with a dark color, such as a dark yellow or a dark orange-yellow color...
|
|
|
4877634 |
Food product containing novel dried compositions with polysaccharides
Novel dried compositions containing polysaccharides (dextrans and levans) derived using a Leuconostoc to ferment sucrose to produce the polysaccharides are described. In particular, dried...
|
|
|
4877622 |
Process for producing food material
Protein obtained by coagulating soymilk with microbially produced protease within a pH range not causing acid coagulation and at a temperature higher than the optimum operation temperature of the...
|
|
|
4865866 |
Plastic emulsion food product with a hardstock fat
Hardstock fats suitable for use in edible plastic compositions including emulsion products such as margarine and low fat spreads comprises a substantially saturated fat of which the 2-fatty acids...
|
|
|
4865865 |
Method for preparing solid foodstuffs
Solid foodstuffs, such as cheese-like foodstuffs, are prepared from soybean protein, casein, oils and/or fats and water by first intimately mixing the soybean protein with water to entirely wet or...
|
|
|
4861610 |
Process for preparing emulsified fat composition containing cheese
An oil-in-water type emulsified fat composition which contains cheese and shows stable emulsification can be prepared by adding 0.1 to 5% by weight, based on the fat, of monoacyl glycero...
|
|
|
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...
|
|
|
4859480 |
Composition and method for treating hay and similar matter
A method of preserving agricultural products or materials such as hay and silage is disclosed. The method comprises the utilization of a composition for coating the material in order to form a...
|