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7597923 Oil-in-water emulsified food product  
The present invention provides an oil-in-water emulsified food product containing plant sterol, which has the effect of reducing the level of cholesterol in the blood, and having a smooth texture...
7550170 Acidic oil-in-water emulsion compositions  
An oil-in-water emulsion composition contains the following ingredients (A), (B) and (C): (A) an oil or fat having a diglyceride content of at least 50 wt %, in which at least 80 wt % of...
7160569 Acidic oil-in-water type emulsified compositions  
Provided is an acidic oil-in-water type emulsified composition, containing an oil or fat having a diglyceride content of 30 wt. % or greater an egg yolk, and a water soluble soybean polysaccharide....
7041328 Acid oil-in-water emulsified composition  
Described is an acid oil-in-water emulsified composition comprising an oil phase having a diglycerides content of 30 wt. % or greater and a yolk, wherein a ratio of lysophospholipids to the whole...
6863908 Universal sauce base  
A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal...
6838112 Process for preparing an emulsion based food salad having freeze-thaw stability  
A process for making a freezably stable emulsion based food salad. A freezing point depression agent, such as propylene glycol, is added to a water component of the emulsion to prevent the...
6793958 Emulsified food composition  
Edible oil-in-water emulsion comprising: 35-70% (wt) edible oil 0.5-10% (wt) egg yolk derived emulsifier 0.3-1.5% (wt) casein 65-25% (wt) water, wherein at least 60% of the oil droplets has a size...
6787176 Low fat spoonable or spreadable food products  
Spoonable or spreadable compositions containing less than 80% fat are disclosed. Such compositions comprise water, fat, micro gel particles, a protein and a de-stabilizing emulsifier. The aqueous...
6713466 Processes for preparing sterol esters  
A food additive useful for lowering serum cholesterol in humans contains a sterol or stanol ester of a fatty acid or a dicarboxylic acid ester of a sterol or stanol made by reacting a sterol,...
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...
6660312 Egg yolk-containing, reduced-cholesterol, oil-in-water emulsified food and the preparation thereof  
Disclosed herein is a method for producing an oil-in-water emulsified food having an egg yolk content as calculated in terms of raw egg yolk of 2.8% or more, a content of cholesterol derived from...
6579558 Process for manufacturing an oil-in-water type emulsified food  
An oil-in-water type emulsified food is prepared by mixing an aqueous phase material containing at least egg and vinegar, then emulsifying the mixed aqueous phase material with an oily phase...
6544578 Freezable low-calorie spoonable dressings and method for their production  
A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified...
6544573 Gum combination for liquid condiment systems  
An oil-in-water emulsion containing a gum system having a solids level of 22% or less, which provides a clear to translucent appearance and includes carrageenan, xanthan gum and propylene glycol...
6485767 Use of cellulose microfibrils in dry form in food formulations  
The invention concerns the use, in dry form, of a combination of substantially amorphous microfibrils with a crystallinity index not more than 50%, with at least a polyhydroxylated compound, as...
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,...
6394230 Sterol esters as food additives  
A food additive useful for lowering serum cholesterol in humans contains a sterol or stanol ester of a fatty acid or a dicarboxylic acid ester of a sterol or stanol made by reacting a sterol,...
6287625 One-pot preparation of viscous dressing products  
The present invention relates generally to processing of viscous food products such as full-fat, reduced-fat, light or fat-free viscous salad dressings, and reduced-fat, light or fat-free...
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...
6242039 Stabilized egg flavoring compositions  
The present invention includes a stabilized food flavoring composition for imparting the flavor of egg to foods that includes egg yolk treated at elevated temperature or that contains an aqueous...
6231913 Food product dressings and methods for preparing food product dressings  
The present invention provides oil-in-water emulsion food product dressings and a method for preparing oil-in-water emulsion food product dressings. The method achieves an increase in the viscosity...
6200624 Enteral formula or nutritional supplement containing arachidonic and docosahexaenoic acids  
This invention is directed to the use of triglycerides containing fatty ester moieties that include arachidonic acid (AA) and docosahexaenoic acid (DHA) in enteral nutritionals or nutritional...
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...
6146675 Foodstuff preservation  
A natural microbiocidal and/or microbiostatic composition wherein the sole antibiotic antimicrobiocidal agent is Natamycin which inhibits or destroys yeast and mold in selected foodstuffs.
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...
6039998 Freezable low-calorie spoonable dressing and method for their production  
A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified...
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...
5958498 Mayonnaise-like product and a process for its manufacture  
A mayonnaise-like emulsion product has a component composition which includes edible oil, sugar and salt components, first and second emulsifier components and an acetic acid or vinegar component...
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 %...
5922391 Composition like mayonnaise but having less or no edible oil  
A composition which has a texture like mayonnaise but which has less or no edible oil is prepared with water and vinegar and less than 20% oil and by weight, yoghurt in an amount of from about 5%...
5904945 Egg yolk phospholipid composition  
Disclosed is an egg yolk phospholipid composition comprising 80% or less of the composition of phospholipids and 0.10% by weight or less of glucose on the basis of the phospholipids. Such an egg...
5834043 Lactobacillus sake like strains, production and use of their exopolysaccharides  
New Lactobacillus sake like strains are provided obtainable from meat products, which strains are capable of producing an exopolysaccharide having shear-thinning properties, even at low...
5811313 Identification test for highly refined sesame oil  
A method for confirming the presence of highly refined sesame oil in pharmaceuticals. By extracting, concentrating and detecting sesamin and epi-sesamin, through the method disclosed in the present...
5804238 Partially denatured yolk obtained by heating the yolk and an emulsifier made from said yolk  
A partially heat denatured yolk prepared by heating a yolk fluid at the temperature from 65° C. to 70° C. and maintaining the said temperature for 5 minutes or more, which can improve the...
5773072 Method of making a heat-stabilized oil/water emulsion containing egg yolk and DATEM  
An emulsion, which provides sauce, dressing, dessert and mayonnaise products which have stability to heat-treatment to effect pasteurization or sterilization, is prepared with an oil, water, egg...
5662957 Oil containing lipid vesicles with marine applications  
Disclosed is a new class of lipid vesicles, liposoils, which have high oil content, low water content, and protein. The liposoils are made using a combination of a surfactant and either dried egg...
5641534 Fat-type organoleptic ingredients comprising esterified propylene oxide-extended glycerols  
Low calorie food compositions containing fat-type organoleptic and non-fat ingredients, wherein natural fats and synthetic fat mimetics are blended in proportion to provide any predetermined amount...
5641533 No and low fat mayonnaise compositions  
A no and low fat mayonnaise or mayonnaise like composition includes a continuous aqueous phase containing a semi-gelled system comprising a non-amidated or amidated galacturonic acid methyl ester...
5614243 Starch-based texturizing agents and method of manufacture  
A novel starch-based texturizing agent, methods of manufacture and food formulations containing the texturizing agent. The texturizing agent comprises an insoluble microparticle (e.g., titanium...
5603978 Esterified propylene oxide-extended glycerols useful as fat substitutes  
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...
5532019 Process for making stable emulsified dressings with polyol fatty acid polyesters  
A method of making stable, low-calorie emulsion-type dressings wherein the triglyceride oil is replaced wholly or partially with an edible, wholly or partially nondigestible, low-calorie polyol...
5525368 Degraded polysaccharide derivatives and foodstuffs containing same  
A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the...
5514398 Food additive and use thereof  
An additive for cholesterol-containing food, containing a rice bran component and/or a derivative thereof as an active ingredient, a method of using same, and food treated thereby; and a process...
5501867 Composition for seasoning and preparing food items for grilling and method of making the same  
A composition suitable for use both as food preparation seasoning and non-stick base for cooking food items on a grill. The composition comprises an egg-based composition comprising egg yolk,...
5498436 Coprocessed galactomannan-glucomannan  
A composition comprising: (A) a coprecipitate consisting essentially of: (a) a galactomannan, with (b) a glucomannan; and (B) optionally, a gelling agent admixed with the formed coprecipitate. The...
5466842 Process for the isolation of lipid fractions from EGG products in powder form  
A process for the isolation of lipid fractions from egg products in powder form with a content of phospholipids is described in which the egg product is extracted a) with liquid propane at a...
5466478 Glazing agent  
The invention concerns ready-to-use glazing agents with the composition: 5-25 wt. % of liquid vegetable oil; 5-15 wt. % of casein or its salts; 0.005-10 wt. % of emulsifier; 0.1-8.0 wt....
5464639 Composition and process used for stabilizing egg proteins subjected to subsequent heat treatment  
Egg proteins, more specifically egg yolk proteins, or emulsions containing egg yolk proteins which are intended to subsequent thermal treatment, e.g. heat sterilization, are stabilized by addition...
5397592 Anti-spattering agent and spreads comprising the same  
It is known to add anti-spattering agents to spreads and other frying fats so as to reduce the spattering tendency. Anti-spattering agents include, nitrogen, salt, calcium chloride or phosphates,...
5370894 Carbohydrate cream substitute  
A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of starch materials selected from the group consisting of taro, Saponaria vaccaria, Amaranthus...
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