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8999419 Enhancement of potato tuber sprouting inhibitors using various combinations of agents  
Compositions and methods for inhibiting the sprouting of potato tubers are provided. The compositions comprise combinations of i) α,β-unsaturated aliphatic aldehydes, and ketones, C3 to. C14...
8847132 Susceptors capable of balancing stress and effectiveness  
An outer portion of one or more layers of microwave interactive material, which is for becoming hot when exposed to microwave energy, is arranged in a manner that seeks to advantageously control...
8821956 Non-astringent protein products  
The invention relates to a protein that can be added to a food product or beverage without thereby providing the food product or beverage with a strong astringent taste, an undesirable colouring...
8808779 Method for reducing the oil content of potato chips  
A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer,...
8784913 Rehydratable food  
Use of dried rehydratable food, such as in a dried soup, a dried beverage, a breakfast cereal, a yoghurt and a dried sauce, is widespread. However it has been observed that when the dried...
8784919 Method of preparing a tuber  
The present invention is a method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is frozen to provide...
8764991 Dewatering biomass material comprising polysaccharide, method for extracting polysaccharide from biomass material, and dewatered biomass material  
A process for dewatering biomass material comprising polysaccharide and water. The process comprises wetting the biomass material with a wetting composition comprising an alcohol to form a biomass...
8703220 Shaped-potato sandwich product  
A sandwich-sized shaped potato products adapted for presentation and use as either a hot garnish, such as suggestive of a pile of mashed french fries on a hamburger sandwich, or as a meat...
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...
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%...
8617629 Method of preparing a tuber  
A method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is then frozen to provide rigidity about the...
8613964 Method for making shelf-stable poi food products from dryland and wetland taro  
A method and composition for making food products for benefiting health, including: inoculating dryland taro poi with fermented wetland taro poi; fermenting the inoculated dryland taro poi;...
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...
8568820 Method of treating carbohydrate rich foods for reducing their glycemic indicies  
The production of starch containing products such as rice for use in a low glycemic diet as a carbohydrate substitute in diet preparations is disclosed. The preparation may be readily adjusted in...
8502027 Precise breeding—low acrylamide foods  
The present invention relates to a new plant breeding process. The process improves the agronomic performance of crop plants by using genetic material that is also used in classical breeding....
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...
8440251 Doughs containing dehydrated potato products  
Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal...
8435583 French fry production method with reduced crumb generation  
An improved production process for preparing parfried and frozen French fry potato products with reduced crumb generation particularly upon finish preparation as by finish frying. Potato products...
8372467 Universal potato chip cooker  
Potato chip cooking process and apparatus includes controlled cooking of potato slices from the initial to the final cooking stages. Slices are deposited in hot cooking oil to develop a slice pack...
8357409 Crispy chip garnish sandwich  
A sandwich-sized crispy chip garnish is provided with desired color, flavor and surface presentations for use in a crispy chip sandwich.
8343564 Baked potato products and process for preparing same  
The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size...
8329244 Friable, baked potato pieces and process  
Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and...
8318229 Method for controlling bulk density of fried snack pieces  
A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured...
8304011 Dehydrated mash potato product and process  
Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a...
8277858 Process for making a healthy snack food  
The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying...
8252974 Precise breeding—low acrylamide foods  
The present invention relates to a new plant breeding process. The process improves the agronomic performance of crop plants by using genetic material that is also used in classical breeding....
8247017 Production of frozen sweet potatoes  
A process for making frozen sweet potatoes includes the steps of slicing sweet potatoes, and then applying citric acid juice, preferably, lemon juice, to the slices. A coating then is applied to...
8231924 Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same  
Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the...
8231925 Ingredient systems comprising trehalose, food products containing trehalose, and methods of making same  
Methods for reducing the sodium content of finished food products comprising adding trehalose to suitable food products in an amount ranging from greater than 0% to less than 1.5% by weight of the...
8231919 Vertical flow french fryer  
Cooking of French fried potatoes by facilitating a generally vertical arrangement of potato strips while in the frying operation is disclosed wherein the slices may be cooked within a very deep...
8216626 Dehydrated mash potato product and process  
Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a...
8206767 Removal of acrylamide and/or melanoidin-forming cell content  
The present invention relates to a process for removing acrylamide and/or melanoidin forming cellular ingredients from starchy plant material without enabling to remove a considerable amount of...
8193412 Precise breeding—simultaneous silencing  
The present invention relates to a new plant breeding process. The process improves the agronomic performance of crop plants by using genetic material that is also used in classical breeding....
8182852 Method and device for multistage product frying  
A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature...
8178146 Process for producing refrigerated produce  
The present invention includes a process for producing substantially stable produce, typically vegetables and fruit that can be stored in a refrigerated environment for at least about five weeks...
8163314 Flavor-retention agent and method for using same  
The invention provides a flavor-retention agent which is harmless to the environment and the human body and exhibits excellent ability to prevent deterioration of flavors. The flavor-retention...
8163321 Coated potato substrates having reduced fat content  
A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The...
8148668 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...
8124160 Method for reducing acrylamide formation in thermally processed foods  
A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of...
8124161 Method for finish-frying food product particles  
The invention provides food product particles obtainable with a method for finish-frying food product particles in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a...
8114463 Method for reducing acrylamide formation in thermally processed foods  
A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of...
8110240 Method for reducing acrylamide formation in thermally processed foods  
A method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on...
8017173 Dehydrated mash potato product and process  
Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a...
7998522 Dehydrated potato flakes  
Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that...
7993693 Process for making a healthy snack food  
The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-frying...
7976889 Doughs containing dehydrated potato products  
Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal...
7972645 Dioscorea extracts for enhancing immune system  
An extract from a tuber of a Dioscorea plant is disclosed. Also disclosed is a composition containing an extract from a tuber of a Dioscorea plant, as well as methods of using the extract and...
7964231 Coated potato substrates having reduced fat content  
A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The...
7951408 Methods of feeding animals  
Methods and compositions for improved ruminant diets are disclosed. The invention relates to the use of metal ion/metal ion salts in ruminant feed, at levels from about 0.25 to about 1 g/kg dry...
7887862 Method and apparatus for separating, purifying, promoting interaction and improving combustion  
An apparatus and method for separating joined components, purifying liquid, promoting interaction between two or more components and improving combustion. The apparatus has a housing, a rotor...