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7618667 |
High protein, low carbohydrate dough and bread products, and method for making same
A dough composition for making a high protein, low carbohydrate bread, the dough containing at least 5% vital wheat gluten, a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5%...
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7494684 |
Method for the preparation of a stable alkali metal lactate in powder form
The invention relates to a method for the preparation of a stable alkali metal lactate in powder form, the product of said preparation, functional pre-mixes for foodstuff comprising said stable...
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7488504 |
Process for production of a frozen food product
The present invention provides a process for the production of a frozen food product including the step of contacting a food intermediate with an emulsifier system, wherein the emulsifier system...
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7455866 |
Process for preserving roasted vegetables
A method for preserving vegetables comprising the steps:
subjecting the vegetables to a heat treatment chosen from the group consisting of: roasting, shallow frying, baking and grilling,...
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7402327 |
Use of surfactants to solubilize water-insoluble solids in beverages
Surfactants are used in low concentrations in order to solubilize water-insoluble solids for inclusion in aqueous beverages. Beverage concentrates, beverage syrups and finished beverages, all of...
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7364767 |
Food additive
The invention relates to a food additive having carraghenate ι and sodium stearyl-2-lactylate (SSL). The inventive food additive, which has emulsifying and/or stabilising properties, can be used...
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7357957 |
Spreadable food product
The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture...
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7357956 |
Tea beverage with improved flavor
The invention is directed to beverages with improved flavor. The beverages are not sour and have a monoprotic acidulant with a pKa of less than about 2.6 and/or a polyprotic acidulant with a pKa 1 ...
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7351439 |
Process for producing high-moisture, smooth-textured shaped cereal foods
The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the...
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7323204 |
Stabilization of fresh mozzarella cheese using fermented whey
The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water...
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7264834 |
Food-additive slurry composition and powder composition, and food composition containing these
A food additive slurry composition which comprises 100 parts by weight of at least one magnesium ingredient selected from the group consisting of magnesium hydroxide, magnesium silicate, magnesium...
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7258883 |
Food and beverage perservative
Non-toxic, naturally derived, preservative compositions are provided for beverage products, food products and other consumer products which include d-limonene, beeswax and monohydric alcohol....
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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)...
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7169436 |
Emulsifier systems for use in making dehydrated starch ingredients
Described is an improved emulsifier system containing polyglycerol ester, monoglyceride and lecithin suitable for use in making dehydrated starch ingredients. Also disclosed are a process for...
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7166312 |
Process for stabilizing proteins in an acidic environment with a high-ester pectin
A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester...
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7150893 |
Milk beverage
A milk beverage of the present invention comprises a polyglycerol fatty acid ester having a cloud point of not less than 90° C. when measured at a concentration of 1% by weight in a 20% sodium...
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7108879 |
Process for improving the durability of, and/or stabilizing, microbially perishable products
The present invention relates to a process for improving the durability of, and/or stabilizing, microbially perishable products, in which, during the process for preparing, processing or packaging...
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7090882 |
Antimicrobial salt solutions for food safety applications
Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these solutions contain a substantial concentration of salt, they are adaptable to a variety of...
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7033635 |
Aqueous composition useful for stabilizing and texturizing dairy products and process for preparing the same
The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a...
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7033634 |
Whipped yogurt products and method of preparation
The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and...
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7011861 |
Whipped yogurt products and method of preparation
The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and...
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7005157 |
Food products and their method of preparation
The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A....
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6998146 |
Food products and their method of preparation
The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A....
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6923995 |
Rice protein concentrate based organic nutritional formula
This invention relates to a nutritional beverage substantially free of chemical pesticides, antibiotics, hormones, herbicides, non-genetically modified plants and chemical solvents that utilizes...
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6919098 |
Scoopable dough and products resulting therefrom
A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick...
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6911223 |
Beverages having L-ascorbic acid with stability of color and clarity
An aqueous beverage solution includes L-ascorbic acid and EDTA. The resulting solution is free of sufficient constituents which could mask color change due to oxidation of the L-ascorbic acid. A...
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6902753 |
Acidic solution of sparingly-soluble group IIA complexes
An acidic solution of sparingly-soluble Group IIA complexes (“AGIIS”), its preparation and its uses. The AGIIS can be prepared by mixing a mineral acid (such as sulfuric acid), and a Group IIA...
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6887502 |
Compositions comprising fat soluble substances in a glassy carbohydrate matrix
The invention relates to compositions containing a fat soluble substance in a glassy carbohydrate matrix having maltose or a mixture of low-molecular weight carbohydrates, and, optionally, a...
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6863914 |
Stable, aqueous dispersions and stable, water-dispersible dry powders of xanthophylls, and production and use of the same
A process for preparing a stable, aqueous dispersion or a stable water-dispersible dry powder of xanthophylls selected from the group consisting of astaxanthin, lutein and zeaxanthin, by
a)...
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6863908 |
Universal sauce base
A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal...
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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...
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6824800 |
Method of preparing a powder composition
A powder composition, characterized in that the powder composition includes delipidated egg yolk particles and a functional food material, the functional food material being impregnated in pores of...
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6811803 |
Avocado concentrate and process for preparing same
A composition for stabilizing avocado meat is disclosed that comprises acids from cultured dextrose, erythorbic acid, ascorbic acid, quercetin and inulin that are present in weight ratios of about...
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6803064 |
Calcium fortified beverage compositions and process for preparing the same
Ready to drink beverage compositions containing a nutritionally significant amount of calcium and a process for making the same. Calcium sulfate is used as the sole source of calcium.
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6793954 |
Aqueous compositions useful for stabilizing and texturizing dairy products and process for preparing the same
The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a...
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6787166 |
Use of an acid preparation as feed additive in farm animal husbandry
The present invention relates to a highly stable, readily handleable preparation for use in animal feeds. The preparation comprises sorbic acid, at least one other liquid acid and one other solid...
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6761919 |
Ambient stable beverage
A beverage that contains a preservative system that contains 1 to 175 ppm cinnamic acid, 10 to 200 ppm sorbic acid or benzoic acid, and at least one essential oil other than cinnamic acid....
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6761912 |
Composition for increasing bone density
A composition and a method for administering an improved supplement to prevent bone density loss. The composition combines a calcium compound with inulin, and optionally magnesium, Vitamin D 3 ,...
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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...
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6749881 |
Packaged emulsified beverage
Provided is a packaged emulsified beverage having (A) a diglyceride having, as a fatty acid constituent thereof, 15 to 90 wt. % of an ω3-unsaturated fatty acid and (B): a lipid selected from...
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6737097 |
Silage aid, process for preparing this silage aid and use of this silage aid
This invention relates to a new silage aid, process for preparation of this silage aid and use of the silage aid. The silage aid comprises at least one antioxidant selected from the group...
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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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6726949 |
Aerated frozen product
An aerated frozen product comprising less than 8% fat by weight and characterized in that the aerated frozen product comprises fat platelets, and after it has been melted and cooled, comprises fat...
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6713103 |
Protein free non-tacky egg wash substitute
A protein free glaze forming composition is provided which is storage stable at room temperature. The glaze forming composition includes water, a modified food starch, one or more antibacterial...
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6677327 |
Phytosterol and phytostanol compositions
The present invention relates to an edible phytosterol or phytostanol composition useful in the food industry and to methods of preparing such an edible composition. The edible composition...
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6669848 |
Methods of treating commercial grade preservatives to remove undesirable odors and flavors
The invention provides processes for treating commercial grade preservatives to remove the off-flavor and/or off-odor from the preservatives. The processes involve preparing a solution by...
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6638562 |
Fractionation of soybean 7S globulin and 11S globulin and process for producing the same
A method for fractionation of soybean protein into a 7S globulin-rich fraction and an 11S globulin-rich fraction which comprises treating a soybean protein-containing solution with an enzyme or an...
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6632463 |
Method and means for injecting fluid into a meat product
A machine for injecting fluid into a meat product has a frame and a meat injection station on the frame. An elongated conveyor is mounted on the frame for carrying a meat products towards and...
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6627237 |
Frozen foods and process for producing the same
The frozen food or food material includes a food or food material processed with from 0.1% by weight to 5% by weight of an alkali metal halide or an alkali earth metal halide, from 0.01% by weight...
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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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