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7563434 Consumer product comprising a natural preservative system and a method for making the same  
Consumer products comprising a natural preservative system are described. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is suitable for use in a variety of...
7550171 Process and equipment for making simulated olive products by coextrusion, and obtainable product  
Our invention is concerned with a process and equipment and the resulting product. The process and equipment produce simulated cylindrical olive products with a central core. An aqueous alginate or...
7387808 Persimmon vinegar powder and process for preparing the same  
The invention relates to process for preparing persimmon vinegar, in which persimmon extract is added to persimmon concentrate to obtain a mixture and then the mixture is spray dried; and vinegar...
7378121 Use of ferulic acid amides as flavor compounds  
The present invention relates to the use of various ferulic acid amides as pungent compounds and aroma compounds having a heat-generating effect in preparations used in nutrition, oral hygiene or...
7264841 Savory gluten-free foods  
The present invention discloses organic, gluten-free savory food products, including gluten-free pre-mixes, gluten-free broths, and gluten-free snack foods, as well as the methods for making them....
7175870 Processed garlic pieces  
A form of garlic and process for making same in which cloves of garlic are cut into bits, blanched or baked to reduce the strength of the garlic flavor and bitterness, and then fried to produce...
7169433 Seasoning stick and method and apparatus for preparing foods  
A solid seasoning product in the form of a stick, rod, thread, band, bead, pellet or ribbon from 20 mils to 250 mils thick and having a geometry as a shaped mass that enables the product to be...
7070823 Method for the extraction of saffron pigments and flavor concentrate  
The present invention relates to an efficient method for the extraction of high stability, superior quality, value added, standardized, ready-to-use saffron pigments and flavor concentrate, the...
7008665 Non-brittle dried fruits and vegetables  
This invention relates to non-brittle dried fruits and vegetables, especially non-brittle freeze-dried fruits and vegetables, and methods for preparing such fruits and vegetables. More...
6964787 Method and system for reducing microbial burden on a food product  
The present invention relates to a method and system for reducing microbial burden on a food product. The method includes contacting the food product with an antimicrobial agent and irradiating the...
6951659 Modified oat and corn grit products and method  
A method of coating uncooked, flaked oats with a desired fat-free coating to form the uncoated, uncooked, flaked oats product is provided. The method involves coating the flaked oats by spraying...
6936290 Enzyme treated maple syrup and shelf stable products containing enzyme treated maple syrup  
A method for producing a shelf stable, high viscosity maple syrup product is provided, which comprises adding a sucrose-cleaving enzyme to maple syrup and incubating the resulting solution. Also...
6838097 Pet food product  
A pet food product is provided which is served to pets at either room temperature as a pudding or frozen, comparable to ice cream. The pet food product includes a combination of natural ingredients...
6767574 Microbiologically stable cooking system  
A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and...
6767546 Use of echinacea as a feed additive to enhance protection against coccidiosis  
Echinacea dietary supplements are useful adjuvants for live anticoccidial vaccines. Feed supplementation with Echinacea preparations enhances the immune response to such vaccines. Echinacea...
6749883 Process of beak-nun-cho white kimchi for stamina  
Disclosed is a method for preparing health-aid white kimchi containing Opuntia ficus midia . About 51.5 parts by weight of half-cut Chinese cabbages whose outer leaves are trimmed off are immersed...
6720019 Method of intensifying the pulpy or gritty texture of foodstuffs  
A method of intensifying the pulpy or gritty texture of pulpy or gritty liquid to pasty foodstuffs by adding amylopectin potato starch, i.e. potato starch having an amylopectin content of at least...
6713115 Asian energy soup and method therefor  
A soup contains natural herbs which is healthy for a consumer's diet and further helps to increase the consumer's energy level. The soup has a meat product in a range of from about 45% to about 49%...
6699519 Amylopectin-containing food product and method of producing the same  
The novel food product is based on, or contains, potatoes that are finished by deep-frying, frying or baking with the addition of fat and/or fat substitutes. The potato starch contained in the food...
6652892 Animal food composition  
A breath-freshening pet food composition comprising at least 40 ppm by weight of one or more plant extract(s), preferably selected from essential oils.
6576286 Cactus fruit drinks and food products  
The present invention relates to novel compositions of cactus fruit extracts combined with ginseng berry extracts and foods and drink products made therefrom. The novel beverages and extracts of...
6555145 Alternate encapsulation process and products produced therefrom  
A novel encapsulated product is provided and includes: at least one active ingredient; at least one compressible material; and at least one tableting material; wherein the encapsulated product is...
6548100 Functionally interdependant two component cooking systems  
A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and...
6517885 Process for preparation of mustard powder and mustard cake  
A process is provided for the production of a pressed mustard cake from mustard seed, as well as mustard powder yielded from the milling of the mustard cake of the process. Employing strict...
6495185 Flavoring composition, production and use thereof  
The invention relates to the use of flavonoids as flavoring substances and/or as salt substitutes. A mixture of several flavonoids such as from onion, apple and tea are mixed to form a composition....
6468571 Method for making improved garlic product  
A method for processing fresh garlic which will not leave an unpleasant odor after having been digested is disclosed. The fresh garlic can be peeled, unpeeled, minced or chopped prior to...
6468565 Onion extract rich in sulfurized cyclic amino acid and process for producing the same  
This invention relates to a cycloalliin-enriched onion extract produced by heating onions in the first place, crushing and squeezing them and subjecting the resulting onion juice to reheating or...
6465019 Health-improving spice composition  
The present invention relates to a spice composition comprising 1 to 30 % by weight of garlic, 10 to 50% by weight of onion, 0.2 to 10% by weight of ginger, 5 to 40% by weight of jujube, and 10 to...
6461657 Syneresis suppression in prepared mustards  
A process is provided for making a prepared mustard product having reduced tendency for syneresis. A slurry is prepared to contain ground mustard seed, water, vinegar, salt and an amount of type...
6458399 Process for obtaining an extract of saffron  
The present invention consists of a process for obtaining an extract of saffron, which provides new essential characteristics as compared to those known in and similar to the present state of the...
6444246 Cake-resistant, hygroscopically sensitive materials and process for producing the same  
The resistance to caking of normally hygroscopic materials, such as spray-dried hydrolyzed vegetable protein, upon exposure to high humidity conditions may be improved by increasing the average...
6416806 Herbal caffeine replacement composition and food products incorporating same  
A caffeine replacement composition including a first plant extract portion containing at least one flavoglycoside selected from the group consisting of quercetin, quercetagetin, ginkgetin, biloba,...
6406734 Method for imparting a fried onion aroma to foodstuffs  
A method for imparting a fried onion aroma and/or odor to a foodstuff, wherein cis/trans-3,4-dimethyl-2-mercapto-2,3-dihydrothiophene (DMMT) is added to said foodstuff, with the proviso that this...
6387434 Powder products of ginkgo leaves and their manufacturing process  
This invention relates to powder products of ginkgo leaves and its manufacturing processes, which includes crushing ginkgo leaves capable of maintaining various effects like healing intestinal...
6365209 Confectionery compositions and methods of making  
A novel encapsulated product is provided and includes: at least one active ingredient; at least one compressible material; and at least one tableting material; wherein the encapsulated product is...
6312752 Edible fat based flakes  
Fat based flakes with improved product performance and which flakes are easier to make than known flakes have the composition: 0 to 2 wt % moisture 25 to 90 wt % of a bakery compatible fat,...
6299927 Seasoning, texture improver and drip inhibitor  
A seasoning selected from the group consisting of soy sauce, miso (fermented salty soybean paste), mirin (sweet sake) sauce and sweetener, characterized in that it is alkaline. The present...
6210738 Freeze-dried ginseng berry tea  
The present invention relates to novel compositions of freeze-dried ginseng berry and other natural health promoting ingredients in a mixture suitable for making tea. The compositions and methods...
6207205 Spicy popcorn with natural ingredients  
A method to prepare spicy popcorn with natural ingredients for providing a snack food. The ingredients are turmeric powder, red chili powder, black peppers, sea salt, garlic powder, penut or corn...
6146683 Savory vegetable preparation and process for its production  
The invention relates to a process for producing a savory vegetable preparation which is storable at room temperature and is suitable as a topping and/or filling. According to the process, coarsely...
6139895 Viscosity stable acidic edible liquid compositions and method of making  
This invention contains an acidic edible liquid composition comprising a low acetylated xanthan gum in an amount effective to substantially sustain the initial viscosity of the composition for at...
6128831 Process for drying medicinal plants  
Medicinal plants are dried by applying microwave power to plant materials in a chamber under reduced pressure to reduce the moisture content of the plant materials without significantly reducing...
6110513 Method of curing pickle stock  
A method for obtaining a cured pickle stock without subjecting the pickle stock to conventional fermentation processes. The pickle stock is immersed in a curing liquid and then subjected to...
6096366 Process of making a marinated frozen garlic product  
A process of making a marinated frozen garlic product in which the garlic is marinated in vinegar, minced, combined with olive oil, and frozen.
6096365 Beverage intermediate and method for coextracting tea leaves and other vegetable material  
A process for the preparation of a black tea extract which includes blending black tea leaves with water which contains another acidic vegetable material, extracting at 70° to 100° F. for a time...
6077559 Flavored oil-in-vinegar microemulsion concentrates, method for preparing the same, and flavored vinegars prepared from the same  
Stable, clear, flavored vinegars may be prepared by diluting a flavored oil-in-vinegar microemulsion concentrate, which comprises: (a) 25 to 70% by weight of 50 to 100 grain vinegar; (b) 5 to...
6074687 High temperature countercurrent solvent extraction of capsicum solids  
Principal components of paprika, red pepper, pungent chili, or other plants of the genus Capsicum containing carotenoid pigments are simultaneously extracted and concentrated with an edible solvent...
6054150 Method for producing seasoning liquids  
Method for producing, in a short time period, a soy sauce seasoning liquid having a high nitrogen content by efficient utilization of vital gluten upon its addition to soy sauce koji and brine...
6048562 Encapsulation process  
A process for encapsulating a core material by mixing the core material with an aqueous medium comprising a natural polymer and treating the formed mixture at a pressure of from about 15,000 to...
6027757 Process for producing dehydrated plant matter or portions thereof  
The present invention provides a process for obtaining a dehydrated plants, by blanching the chopped plant and subsequently drying the chopped plant until its moisture content is less than 3%. The...
Matches 1 - 50 out of 135 1 2 3 >