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4477478 |
Acid preservation systems for food products
Fumaric acid is used in combination with critical amounts of acetic acid to preserve acid containing food products from microbiological spoilage in the absence of or at reduced levels of chemical...
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4446055 |
Modifier for effecting physical properties of food and food grade compositions
There is provided a food-grade modifier comprising a substantially water-insoluble neutralized solid complex precipitate of calcium, phosphorous and at least one amino acid selected from tyrosine,...
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4426395 |
Retort salad and its production process
Retort salad having improved emulsification heat stability can be produced by using mayonnaise-like food containing a partial hydrolyzate of an alcohol-denatured soybean protein with protease as an...
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4423084 |
Process for preparing salad dressings
An improved process for preparing emulsified dressings including non-specific dressings, salad dressings, and dressings of the mayonnaise type which employs colloid milling to prepare emulsified...
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4420495 |
Method and apparatus for preparing foamy sauces or the like
Sauce hollandaise, sauce bearnaise or similar fancy sauces, dressings, batters or soups are prepared by maintaining a supply of mixture of ingredients including butter or margarine, flour, milk,...
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4357260 |
Dispersible xanthan gum composite
Fumed silica is added to xanthan gum beer prior to normal isolation procedures. The xanthan gum obtained from this beer is characterized in that it is more readily dispersible than xanthan gum from...
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4336272 |
Process for the preparation of an oil-in-water emulsion
Oil-in-water emulsions, which are microbiologically stable upon storage, consisting of oil, water, thickeners, emulsifiers, and optional further ingredients, are obtained by subjecting at least one...
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4290910 |
Fatty emulsion and process for the preparation thereof
A stable, oil-in-water type, fine particle, fatty emulsion which is regulated with a pH value regulator consisting of an organic amine and a buffer solution to a pH value of 6.0 to 8.0, said fatty...
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4251563 |
Compositions containing N-nitrosamine formation or oxidation inhibitors and the use thereof
Compositions of nitrite preserved food, emulsified preparations, breakfast cereal or food premixes and erythorbyl or ascorbyl laurate or erythorbyl caprate show substantial inhibition of...
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4175142 |
Process for the production of sterilized mayonnaise or mayonnaise-containing products
A method of producing sterilized or pasteurized mayonnaise or mayonnaise-containing products, comprises directing coagulated egg yellow, such as powdered egg yolk and milk protein, such as powdered...
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4148929 |
Stabilized frozen potato salad
A freeze and thaw stabilized potato salad product and method of producing e same wherein the salad dressing incorporated in the potato salad has a hydrocolloid, e.g. gelatin, added thereto to...
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4145451 |
Preservation of low acid food products in the absence of chemical preservatives
Preservation of low acid food products in the absence of chemical preservatives with the combination of acetic acid and phosphoric acid.
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4140808 |
Low-calorie products of the mayonnaise and dressing type, and a method of producing them
Low-calorie products of the mayonnaise and dressing type are described which products consist of treated sour buttermilk, egg yolk, vegetable oil, acetic acid or vinegar, water, sugar, salt and...
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4119564 |
Oil-in-water emulsion and process for the preparation thereof
Oil-in-water emulsions with an increased viscosity are produced by incorporating an effective amount of phospholipase A-treated phospholipoprotein.
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4115313 |
Bile acid emulsions
The invention is directed to emulsion compositions of, or including, bile acids, their conjugates, lower alcohol esters or salts of said acids or conjugates; water to effect solution of one or more...
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4107335 |
Freeze-dried mix for spoonable salad dressing and method therefor
A free-flowing, freeze-dried salad dressing mix containing a high proportion of salad oil which is reconstituted by mixing water only therewith to produce a spoonable salad dressing, and method of...
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4059458 |
Oil-in-water emulsion containing starch esters
Oil-in-water emulsions containing starch carboxylates as the emulsifying agent. The starch carboxylate imparts improved stability to the emulsions and in the case of salad dressings it can be...
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4037001 |
Salad dressing
A salad dressing containing an extract derived from red cabbage is prepared by combining coarsely-divided pieces of red cabbage with a mixture of mayonnaise, vinegar, sugar and salt. After...
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4034124 |
Emulsions
Emulsions comprising an oil phase, an aqueous phase and a phospholipo-protein which has been subjected to a treatment with phospholipase A as emulsion stabilizer. These emulsions have an increased...
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4034121 |
Foods with microcrystalline chitin
Microcrystalline chitin is prepared by subjecting chitin to controlled acid hydrolysis and high shear while suspended in an aqueous medium.
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3966632 |
Vegetable oil emulsion
The present invention is concerned with a vegetable oil emulsion containing from 1-10% water, preferably 1-5% water, and 1-4% emulsifying agent. The emulsifying agent is a particular mixed...
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3965272 |
Method of freeze treating mayonnaise-containing products
A method of freeze treating mayonnaise and mayonnaise-containing products, such as egg, chicken, or ham salad, in which the frozen product may be satisfactorily stored and upon thawing maintains...
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3955010 |
Emulsified oil dressings
An improved emulsified oil dressing composition which is resistant to bacteriological spoilage at room temperature and which may have low fat and low acid with good palatability. The composition...
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3899604 |
Process for the production of foods and drinks with the employment of maltobionic acid
The present invention relates to a process for the production of foods and drinks with the employment of maltobionic acid, an oxidation product of disaccharide (maltose).
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3883670 |
Pourable cream concentrate
The specification describes a pourable cream concentrate containing fat, α-monoglycerides, egg yolk, sugar and polyalcohols; this cream concentrate remains microbiologically stable for about 6...
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3876794 |
Dietetic foods
Non-nutritive carbohydrate substitutes are prepared by polycondensation of saccharides in the presence of polycarboxylic acid catalyst at reduced pressure and are useful in dietetic food compositions.
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3873739 |
Foods containing red dye
A red colour for use in a foodstuff composition comprises 8-acetamido-2-(azo-benzene-4'-sulphonic acid)-1-naphthol-3, 6-disulphonic acid and salts thereof. The colour is stable to sulphite and...
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3806608 |
SYNTHETIC EGG COMPOSITION
A synthetic egg composition is provided having an excellent egg or yolk flavor despite the absence of natural yolk, and comprising as the essential ingredients either a water-soluble albumin or a...
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3652397 |
PREPARATION OF PHOSPHATIDES
Modified phosphatides of improved emulsifying power and suitable for use as anti-spattering agents in margarine are obtained by the partial hydrolysis of a vegetable phosphatide with an enzyme...
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3632350 |
FOOD COMPOSITIONS CONTAINING MICROCRYSTALLINE COLLAGEN
Food compositions containing a new physical form of collagen. This form of collagen has been termed microcrystalline collagen and is a water-insoluble but water-dispersible ionizable, partial salt...
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3619206 |
MODIFIED PROTEIN
Egg yolk protein is acylated with the internal anhydride of a dicarboxylic acid to give an N-carboxyacylated egg yolk protein useful in preparing aqueous oil emulsions, such as salad dressings and...
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3542565 |
MAYONNAISE STABILIZED WITH PEANUT LIPOPROTEIN
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3425843 |
EDIBLE EMULSIONS CONTAINING OLEAGINOUS GELS
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3414413 |
Edible composition and method of making the same
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3345358 |
Gel-forming polysaccharide derivatives prepared by cross esterification
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3326691 |
Edible foam-producing composition
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3300318 |
Low calorie cream-type salad dressing
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3264121 |
Production of dehydrated meat and vegetable salads
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3189464 |
Blue cheese salad dressing
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3093485 |
Salad dressing
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3093486 |
Salad dressing
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3076715 |
Dehydration of fluid fatty mixtures above normal coagulation temperature
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3067037 |
Foamable products containing disintegrated cellulose crystallite aggregates
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3067038 |
Edible compositions comprising oil-in-water emulsions
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3042668 |
Modified galactomannan gums and method of preparing same
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3027260 |
Mayonnaise
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3021222 |
Thickening agent and method of making the same
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2988483 |
Alchol soluble glycerides
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2983618 |
Soybean-oil dressings of the non-pourable type and method of making the same
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2944906 |
Mayonnaise product and method of manufacture
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