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7498050 Edible spread composition and packaged product  
An edible spread composition comprises a homogenous mixture of plant fiber-containing material, edible oil, water, and an effective amount of an emulsifier that prevents separation of oil from the...
7344747 Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter  
A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which...
7235277 Nut butter and related products and method of making same  
Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier: (b)...
7169431 Low fat peanut butter-like product made with tapioca syrup  
A water-based, low fat, low calorie peanut butter-like product is provided having a superior texture and mouth-feel that is shelf stable at room temperatures is disclosed. The peanut butter-like...
7163710 Emulsion comprising a nut paste  
A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of...
7147882 Process for preparing hypoallergenic and reduced fat foods  
Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with...
7060311 Method for packaging a composite food portion  
Packaged food portions, such as food slices, consisting of two or more food items, such as peanut butter and jelly, and processes for making them. The food portion is provided with sufficient...
6982101 Sweetened nut butter spread and method for its production  
Disclosed is an improved sweetened nut butter spread having a desirable flavor and smooth texture. The sweetened nut butter spread is prepared by grinding nuts and/or oil seeds in the presence of...
6797310 “Peanut butter batter” pancake mix  
A method of using peanut products in conjunction with a pancake mix, in a unique way (via peanut flour, peanut butter, peanut chunks, peanut oil and peanut essence) to create a nutritious,...
6756070 Natural peanut butter  
An all natural ingredient peanut butter and/or peanut butter spread which contains a homogeneous mixture of peanut particles, peanut oil and a natural stabilizer. The natural stabilizer forms a...
6720021 Process for making a low-fat nut spread composition  
A low-fat and low-calorie nut spread having at least about 50% less fat and at least about 33% fewer calories than full-fat peanut butter yet having a flavor and texture comparable to a full-fat...
6706311 Low fat nut spread composition with high protein and fiber  
A low fat nut spread having high protein and high fiber. The nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread...
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...
6548103 Process for making low fat nut spread composition with high protein and fiber  
A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing...
6506402 Chlortetracycline-containing animal feed compositions and methods for their use  
The present invention provides improved chlortetracycline-containing animal feed compositions and processes and apparatuses for their preparation. In certain embodiments, raw fermentation broth...
6447833 Peanut butter stabilizer and method for manufacturing stabilized peanut butter  
A novel peanut butter stabilizer, suitable for preventing the separation of oils from peanut butter during storage, is disclosed. The peanut butter stabilizer contains: (a) a substantially...
6361817 Low calorie nut butters  
A reduced calorie and reduced fat nut butter composition, particularly a peanut butter. Fatty acid-esterified propoxylated glycerin compositions are used and incorporated into the nut butter...
6346284 Food or nutritional supplement, preparation method and uses  
The invention concerns a complete food or nutritional supplement containing at most 10% of water by weight, preferably at most 5% of water, and more preferably at most 2% of water, with low...
6312754 Peanut butter with improved flavor and texture  
This invention relates to improved nut spreads, especially peanut butters, comprising a darker roasted nut composition and a lighter roasted nut composition. The nut spreads have a relatively low...
RE37275 Food slices and method for making same  
Nut butter and jelly food slices are provided. They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The...
6197356 Process for preparing hypoallergenic foods  
Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with...
6156372 Peanut biscuits and crumbs and method of making  
Peanut biscuits are produced by a method of (a) grinding roasted peanuts to obtain a peanut paste containing peanut oil; (b) removing the peanut oil from the peanut paste to provide a substantially...
6153250 Chitosan-stabilized peanut butter and method of preparation  
A natural peanut butter blend gravitationally stabilized with chitosan to prevent separation of the oil and proteinaceous phases. The blend is prepared by adding chitosan and a fatty acid,...
6153249 Reduced fat peanut butter product and method of preparing same  
A low fat peanut butter product having a water activity level of less than 0.80, which can be obtained without heating. A humectant can be used in an amount sufficient to provide a predetermined...
6136366 Method for making nut butter and related products  
Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier; (b)...
6123976 Process for producing beverages from nut butter and the product therefrom  
A non-dairy, nut-based beverage concentrate and a directly consumable product, and processes for producing same. At least two or more certain essential ingredients are mixed with and dispersed...
6063430 Blended nut spread compositions and method of making  
Nut spreads, especially peanut butter compositions, comprising a blend of mono-modal and multi-modal compositions. The blended peanut butters have a relatively low viscosity, yet avoid an oily...
6039999 Reduced fat nut butter product and process for making the same  
Disclosed is a reduced fat peanut butter product containing from about 30% to about 75% of a nut paste, from about 15% to about 45% of at least one water-soluble non-fat dry solid, from about 0% to...
6010737 Nut spread having reduced fat and reduced calories and process for producing the same  
A reduced fat and reduced calorie nut butter composition, particularly a peanut butter, having the texture and organoleptic characteristics of full fat nut butters. The nut butter has up to about...
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...
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...
5942275 Flavored nut spreads having milk chocolate flavor and creamy soft texture  
Chocolate flavored nut spreads, especially chocolate flavored peanut butters having a milk chocolate like flavor without a bitter aftertaste and with desirable spreadability. Cocoa solids...
5900267 Process to obtain a food composition based on chufas (Cyperus esculentus) and bananas, and compositions obtained  
Process to obtain a food composition based on chufas and bananas. The chufas are crushed to obtain liquid chufa orgeat at a low temperature, from which the starch is separated and sodium caseinate,...
5885645 Separately milling nut solids and particulate water soluble solids to reduce stickness and improve flavor intensity of nut spread  
Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness and increased nut flavor intensity. These nut...
5855939 Food slices and method and apparatus for making same  
Nut butter and jelly food slices are provided. They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The...
5770254 Reduced-fat compositions and methods for preparing and using same  
This invention pertains to reduced-fat compositions in the form of an emulsion which comprises in percentages by weight of the total composition (A) an oil phase comprising an edible fat or oil...
5762990 Fat composition for nut filling and nut filling  
The present invention is directed to a fat composition for nut filling characterized in that it contains an emulsifier(s) at the total amount of 1.0-10.0 wt. % in a fat comprising 35-60 wt. % of...
5714193 Adding oil to nut paste prior to homogenization to reduce viscosity and stickiness without loss of nut flavor  
Nut spreads, especially peanut butters, having a relatively low viscosity of about 2000 centipoise or less that have significantly reduced stickiness, yet maintain desired nut flavor intensity....
5693357 Monomodal nut butters and spreads which have superior fluidity texture and flavor  
The present invention relates to a novel nut paste having a particular monomodal particle size distribution and to monomodal full-fat nut butters and monomodal reduced fat nut spreads which contain...
5683740 Lipid vesicles containing oily bodies of the seeds of oleaginous plants  
Lipid vesicles having an average size of 0.1 to 20 micrometers comprise a covering consisting of practically the whole of the proteins and phospholipids present in the oily bodies of the seeds of...
H001636 Flavor enhancement of reduced fat nut butters through the addition of citric acid  
Disclosed is a reduced fat peanut butter or spread having enhanced roasted peanut flavor and an enhanced saltiness impression containing: a) from about 40% to about 70% peanut solids; b) from about...
5591477 Method of producing a reduced fat peanut butter without non-peanut supplements and product therefrom  
The present invention encompasses a process of producing a reduced fat peanut butter without non-peanut supplements and the products therefrom. The method entails making a peanut flour using a...
5567454 Nut butter and jelly food slice  
Nut butter and jelly food slices are provided They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The first...
5560955 Protein compositions having reduced-hydroscopic properties and methods for preparing same  
This invention pertains to protein compositions having reduced-hygroscopic properties which comprise a homogeneous premixture of (a) a hygroscopic protein and (b) an effective amount of a protein...
5549923 Starch containing reduced fat peanut butter and method of manufacture  
A reduced fat peanut butter product comprising ground peanuts and native starch, particularly garbanzo bean starch, is described. The reduced fat peanut butter product is produced by reducing or...
5536524 Method of making reduced calorie peanut products  
A method for providing a reduced fat, reduced calorie peanut butter composition. The method consists of the steps of providing a mixture of peanut meal having from about 5% to about 35% peanut oil...
5518755 Reduced fat nut spreads and continuous process for making  
A continuous process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank....
5508057 Process of making monomodal nut butters and spreads  
A novel nut paste having a particular monomodal particle size distribution and to monomodal full-fat nut butters and monomodal reduced fat nut spreads which contain the novel nut paste and which,...
5498438 Nut based snack products and process of making  
The invention presented is a high protein, low fat, nut-based snack product made from a dough base comprised of a defatted, roasted nut meal, a starch component and water. The individual product...
5490999 Process for making reduced fat nut spreads  
A process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the...
Matches 1 - 50 out of 146 1 2 3 >