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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...
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7595077 |
Complex
Plant sterol is stably dispersed in a water-based food product or emulsified food product without detracting from the flavor of the food product. A complex of plant sterol and egg yolk lipoprotein...
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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...
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7309510 |
Stable cheese condiment
A cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion and cheese component that has been...
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7279191 |
Method of forming a non-fractionated, room temperature pourable butter
A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature...
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7214400 |
Flavor enhancing oils
Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the...
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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....
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7105195 |
Reduced trans fat product
The present invention relates to novel uses of cyclodextrins either separately or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to...
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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...
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6905721 |
Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions
An imitation cheese composition containing moisture, preferably in an amount that is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of...
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6902752 |
Coatings for bakery/confectionery use and process for producing the same
Coatings for bakery/confectionery use and coated cakes or breads. These coatings have transparency like glaze, and appearance and crispiness like fondant, and suffer from neither stickiness nor...
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6902606 |
Release agent formulas and methods
High viscosity release agents inhibit undesirable sticking of asphalt, concrete, and other materials. The release agents can be used on forms, containers, mixers and various other items. Preferred...
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6770316 |
Low water activity filling
A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high...
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6730336 |
Fortified beverages with improved texture and flavor impact at lower dosage of solids
A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a...
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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...
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6682768 |
Butter flavored flakes
An edible particle composition with fat, flavor and an N 20 of ≧20 is described. The edible particle composition may have butter flavor and can be mixed with a variety of spices, even in the...
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6677500 |
Ungulates expressing exogenous IGF-I in their milk
The present invention relates to animals that express exogenous growth factors in their milk, and in particular to pigs that express exogenous IGF-I in their milk. The present invention also...
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6638556 |
Process of making a frozen whipped topping
A process of making a containerized frozen whipped topping by the following steps is improved: (a) forming a mixture comprising water, water-soluble carbohydrate, fat, protein, emulsifying agent,...
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6635304 |
Binding base for a culinary preparation and method of preparing said base
A base or roux which can serve as a binder for sauces comprises between 40% and 10% by weight of starch, between 10% and 40% by weight of flour and 50% by weight of fat, of which 5% to 10% by...
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6623783 |
Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil
A process for preparing nut spreads having a sugar level of from about 15 to about 50% and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogeneous...
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6613400 |
Cream
A cream for use as a topping on beverages, such that the cream floats on the surface of the beverage, whether hot or cold. The cream contains a hydrocolloid fluid gelling agent at a concentration...
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6605309 |
Food composition
Food compositions including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically forms about 20 to 35 wt. % of the food composition. The...
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6599533 |
Homogenous water-free formulations containing glycerophospholipids and polar or lipophilic substances, method for the production thereof
This invention relates to homogeneous, anhydrous formulations which contain glycerophospholipids and polar or lipophilic substances (eg, physiologically active ingredients) in a molar ratio of...
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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...
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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...
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6576287 |
Edible fat-based discrete flavoring additive with anhydrous dextrose and optional fructose component
An edible anhydrous fat-based discrete flavoring additive may be provided in the form of chips, flakes, or chunks. It contains less than 2% by weight of moisture; from 2% to 10% by weight of...
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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...
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6521276 |
Stabilized food composition
A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said...
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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,...
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6447831 |
Food product
Firm food products that are suitable for cold use as a spreadable product and for hot use as a frying medium, can be obtained if the products comprise 20 to 80 wt % fat, whereby the fat is present...
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6444242 |
Microencapsulated oil or fat product
The invention relates to a microencapsulated oil or fat product, wherein at least one oil or fat is dispersed in the matrix material as particles or drops having an average diameter of less than or...
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6419975 |
Process for making caseinless cream cheese-like products
The invention is directed to a cream cheese-like product where non-casein protein replaces casein protein and a method for making such product. More specifically, the invention is directed to a...
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6391371 |
Low water activity egg product
The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk,...
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6391356 |
Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
Methods of making chocolates that minimize the dramatic increases in viscosity typically associated with tempered chocolate. The invention also relates to the ability to process chocolates at...
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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...
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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...
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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...
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6290997 |
Beverages with improved texture and flavor impact at lower dosage of solids
A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a...
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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...
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6248389 |
Method for the preparation of a cream substitute
A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is formed by working 20 to 60% cream powder and...
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6235335 |
Method of making a reduced calorie reconstituted milk composition
Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has...
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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...
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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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6117469 |
Flavoring food compositions
An olive oil flavor is imparted to a bland triglyceride oil by conducting an inert gas through olive oil, the flavor donating oil, and subsequently through a preferably cooler receptor triglyceride...
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6113972 |
Phytosterol protein complex
The present invention relates to phytosterol protein complex which is comprised of an amount of phytosterol, an amount of protein, and an amount of edible oil, with the phytosterol protein complex...
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6020017 |
Non-dairy drink mixture
In a powdered milk substitute the mixture with the taste and processing characteristics of milk but without lactose ingredients which when reconstituted into a liquid form may be processed like any...
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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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5976600 |
Microcrystalline cellulose,a bulking agent
A pure, smooth microcrystalline cellulose bulking agent for oil containing foods such as nut butters, chocolates, cream containing foods, mayonnaise, and salad dressings. The bulking agent having a...
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5962064 |
Method and composition for preventing oil separation in vegetable kernel butters by combining with microparticulate silicon dioxide
Stabilized peanut butter and other vegetable kernel butters, and vegetable kernel butter-containing food compositions such as peanut butter-containing food composition are described. The stabilized...
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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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