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8697158 Mineral amino acid polysaccharide complex  
This document provides complexes comprising a mineral-amino acid compound and a polysaccharide. For example, the document provides compositions containing such complexes and methods of making and...
8697157 Meal replacement beverage  
Meal replacement compositions are described herein. The meal replacement compositions are made using all natural ingredients and includes relatively high amounts of fiber and protein and relatively...
8686225 Monocot seed product comprising a human blood protein  
The invention is directed to blood proteins produced in monocot seeds and isolated therefrom for use in therapeutic compositions, as well as to methods of making these isolated blood proteins and...
8673382 Thick juice beverages  
A thickened juice beverage contains juice and homogenized pulp and/or homogenized finisher-derived solids. The beverage has a measured viscosity between about 50 and about 125 cps at the time of...
8673380 Method of infusing flavor in cereal grains  
A method of infusing flavor into cereal grains. The method includes the steps of preparing a liquid seasoning having a flavor, increasing the porosity of the cereal grains, infusing the more-porous...
8673383 Roughage  
The invention relates to dietary fiber for human and animal nutrition and more particularly to roughage consisting of a fiber formulation containing lignocellulose. Said formulation contains a...
8673384 Oral cavity stimulating substance  
A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I):
8673381 Free flowing vegetable powder and method for its manufacture  
A free flowing vegetable powder comprises an intimate mixture of at least three different dehydrated vegetables including: 5-60% of onion by weight of vegetable dry matter;20-90% by weight of...
8652554 Method for preparing instant dried scorched rice with excellent resilience  
The present invention relates to a method for preparing instant dried scorched rice with excellent resilience, comprising washing a mixture of nonglutinous rice and glutinous rice, followed by...
8647698 Immunopotentiating fermented food obtained from fructan-containing food  
A fermentation product (fermented food) that has high functionality by subjecting a fructan-containing material (in particular, a material including garlic or rakkyo containing fructan at a high...
8637740 Omega-9 quality Brassica juncea  
The invention relates to improved Brassica species, including Brassica juncea, improved oil and meal from Brassica juncea, methods for generation of such improved Brassica species, and methods for...
8632835 Fabricated food product made from fresh potato mash  
A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70%...
8628816 Product to reduce glycemic response of carbohydrate based foods  
The invention relates to the use of flour containing a mixture of pulverized edible parts of Okra plant species, Vigna plant species and one or more types of food based carbohydrates selected from...
8613968 Peracid and 2-hydroxy organic acid compositions and methods for treating produce  
Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an...
8603567 Method of manufacturing plant finished product  
A method of manufacturing a plant finished product, comprising the step of processing a plant or a processed material thereof with high-temperature and high-pressure liquid, gas, or fluid.
8591982 Highly refined fiber mass, process of their manufacture and products containing the fibers  
The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material from primarily parenchymal...
8580328 Salt substitute and composition, for example food composition, comprising it  
Methods for replacing salt in a food composition comprising substituting all or part of the salt in the food composition with vinegar, while conserving the food composition's gustative, olfactive...
8575434 Maize event DP-004114-3 and methods for detection thereof  
The invention provides DNA compositions that relate to transgenic insect resistant maize plants. Also provided are assays for detecting the presence of the maize DP-004114-3 event based on the DNA...
8569662 Oil stripping fryer unit  
A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and...
8563069 Citrus pulp fiber dry blend systems  
There is disclosed a dry blend system comprising citrus pulp fiber; and at least one component selected from the group consisting of hydrocolloids, lipids, carbohydrates, and proteins, wherein the...
8551554 Apple peel powder, methods of making, and uses thereof  
The present invention relates to a method of making a powder from apple peel by providing an apple peel, subjecting the apple peel to a phytochemical preservation treatment, drying the treated...
8545919 Free flowing vegetable powder and method for its manufacture  
A free flowing vegetable powder includes an intimate mixture of at least three different dehydrated vegetables including: 5-60% of onion by weight of vegetable dry matter;0-90% by weight of...
8541379 Kokumi-imparting agent  
A substance capable of imparting a kokumi having CaSR agonist activity is described. This substance is able to impart kokumi in a superior manner, in particular, at the initial taste, and is also...
8529976 Protein composition and its use in restructured meat  
The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.
8524292 Cosmeceutical formulation containing palm oils  
A cosmeceutical formulation is provided that includes a mixture of a refined, bleached, deodorized (RBD) palm oils and red palm olein. The resulting formulation is a homogeneous blend with a...
8524303 High-potency sweetener composition with phytosterol and compositions sweetened therewith  
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using...
8512781 Fresh fruit preservative and method of using same  
A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves...
8512789 High-potency sweetener composition with dietary fiber and compositions sweetened therewith  
The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using...
8512778 High protein and high fiber food products  
High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More...
8507023 Healthy drink and a method for improving stability of a drink  
A method for improving the stability of a drink includes providing an oat based material, which contains from 0.01% to 40% by dry weight of starch, which includes a degraded starch present in an...
8507024 Method of treating food and food obtained by this method  
A method of treating food capable of easily softening or pulverizing food in a short time without losing nutrients is provided. A shock wave (SW) generated in a shock wave source is applied to food...
8501263 Beverage and a method for preparation thereof  
The invention relates to a stable beverage comprising at least one texture component selected from the group consisting of unhomogenised vegetable puree, fruit pulp and fruit puree, optionally...
8501264 Papaya puree and uses thereof  
The invention relates to methods of prophylactic and/or therapeutic uses of a puree preparation from Carica papaya fruit, said puree prepared by a method comprising cooking the fruit for at least...
8486470 Ready-to-eat food product  
A ready-to-eat food product includes a fruit core and a barrier coating covering the fruit core. The barrier coating can be a solid or semi-solid up to substantially 41 degrees Celsius. The...
8486684 Method for increasing asparaginase activity in a solution  
A stable asparaginase solution is disclosed. In one aspect, drinking water is treated to reduce the level of chlorine to enhance the residual enzyme activity of asparaginase. The treatment can...
8460724 Method of reducing the purine content of an edible material  
Disclosed herein is a method of reducing the purine content of an edible material, including treating an edible material having a first level of purine content with a microorganism capable of...
8460728 Preserved slices of vegetables and fruits and processing methods  
A dehydrated slice of a vegetable or a fruit is provided, which is adapted to be rehydrated by a rehydration process, having a circumference which is substantially the same as the circumference of...
8455025 Edible pet chew made from a single initially malleable sheet  
An edible pet chew has a single sheet of a hardened chewable material dimensioned large enough and thin enough to be initially malleable for flexing, folding or rolling into a final shape. The...
8420152 Salicornia SPP.-derived salt and its production process  
Disclosed herein is a salt substitute obtained from a Salicornia species. The salt substitute has a high content of phyto-organic minerals from a Salicornia species and low sodium content, which...
8414946 Method for producing concentrated food products with fractionation concentration  
An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that...
8404228 Food containing a probiotic and an isolated β-glucan and methods of use thereof  
The invention features a food product containing a probiotic and β-glucan isolated from a natural source, methods of treating a disease or disorder by administering the food product, and a package ...
8404298 Whole grain flour and products including same  
A grain product includes a first fraction including bran and a second fraction including germ. The first fraction is milled to a first particle size of less than 500 micrometers. The second...
8399040 Dairy product compositions using highly refined cellulosic fiber ingredients  
A composition of matter is used as an ingredient in making dairy-containing products, especially cheeses, cheese spreads, cheese sauces, ice cream, ice milk, yogurt, sherbet, milk shakes, and the...
8377488 Method for treating olives to be utilized for olive oil production  
Methods are provided for treating freshly harvested olives to substantially retain the quality of oil contained therewithin for enabling production of high quality olive oil from said treated...
8378186 Expression of fatty acid desaturases in corn  
The invention relates generally to the expression of desaturase enzymes in transgenic corn plants and compositions derived therefrom. In particular, the invention relates to the production of oils...
8372466 Recombined whole grain having visually indistinguishable particulate matter and related baked products  
A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the...
8367145 Acidic protein food or drink and material thereof  
The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved...
8367139 Process for making enzyme-resistant starch for reduced-calorie flour replacer  
An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least ...
8361532 Recombined whole grain wheat having visually indistinguishable particulate matter and related baked products  
A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the...
8354134 Rheologically balanced high fiber ingredient for food products  
The present invention is a high fiber blend which includes a stiffening agent and a plasiticizing agent. The blend replaces part of the flour in a dough without substantially affecting the dough's...