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5601863 |
Reduced polydextrose
A polydextrose having improved color, flavor and decreased reactivity toward food ingredients having amine functionality. The polydextrose comprises a water-soluble highly branched polydextrose...
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5597608 |
Saccharide-based matrix incorporating maltodextrin and process for making
The present invention is a saccharide-based matrix, and the products resulting therefrom, made from a maltodextrin feedstock subjected to conditions which induce flash flow of the maltodextrin so...
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5595780 |
Process for the preparation of partially-defatted nuts and product thereof
The present invention relates to a process for preparing flavorful partially-defatted nuts and the nuts so prepared. The process involves partially defatting nuts and then contacting them with an...
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5595772 |
Composition and methods for losing weight
Compositions and methods of losing weight are described in which an individual's daily caloric intake is limited to about 1600 calories or less, where the calories are provided by at least some...
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5593868 |
Method of producing high fructose corn syrup from glucose using noble gases
A process for producing high fructose corn syrup from glucose containing syrup, which entails isomerizing the glucose containing syrup through an enzymatic reaction to make high fructose corn...
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5591478 |
Desiccant, method for producing the same and method for using the same
A desiccant comprising crystalline, anhydrated nystose, which contains 70% or more of nystose and 2% or less of moisture and is in the form of a crystalline powder, is capable of maintaining water...
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5584937 |
Starch-based texturizing agent
A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>30%) starch under specific conditions of temperature, pressure and shear. The...
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5585365 |
Antiviral polysaccharide
An antiviral polysaccharide purified from an extract prepared by extracting Spirulina cells with hot water, having the following properties: (1) it comprises rhamnose, glucose, fructose, ribose,...
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5585480 |
Hydrogenated fructooligosaccharides
A low-calorie, non-cariogenic sweetener suitable for diabetics comprising (fructosyl) n mannitol and/or (fructosyl) n sorbitol, where n=1-6, or a mixture of these compounds, and a process for the...
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5583215 |
Crystalline mixture solid containing maltitol and a process for preparing it
The crystalline mixture solid containing maltitol of the present invention has a crushed and relatively tight crystal structure which can be observed at 1,000 magnifications by a scanning electron...
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5578339 |
Sweetener, process for its preparation and the use thereof
A process for the preparation of a sweetener, in which sucrose is converted enzymatically into a saccharide mixture which is called "isomerized sucrose" and has a disaccharide content of more than...
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5576048 |
Foodstuffs containing a waxy waxy amylose extender starch
A sol and foodstuff containing a substantially pure starch extracted from a starch bearing plant having a waxy, waxy, amylose extender genotype is disclosed. Maize is the preferred plant.
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5576303 |
Energy-supplementing saccharide source and its uses
Trehalose, prepared by allowing a non-reducing saccharide-forming enzyme to act on partial starch hydrolysates exhibiting a reducing power and having a degree of polymerization (DP) of 3-25, is...
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5573794 |
Process for treating a soluble glucose polymer and product thus obtained
A process for purifying glucose polymers which consists in treating a low-calorie soluble glucose polymer: polyglucose, polydextrose or pyrodextrin, with a glucose oxidase and an anion exchanger in...
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5571783 |
Composition and method for treating patients with hepatic disease
A composition is provided that provides a nutritionally complete, calorically-dense formulation suitable for use as a supplement or total enteral feeding. The composition is specifically tailored...
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5571547 |
Process of sugarless hard coating and products obtained therefrom
The object of the present invention is an improved hard coating process using a polyol in powder form, enabling easy, speedy creation of a hard coating on the surface of a product. This process...
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5569483 |
Degraded polysaccharide derivatives
A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the...
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5562940 |
Coating mix for simulating chicken skin and method of use
A coating mix for application to skinless chicken pieces prior to baking. After baking, the coating simulates the appearance and texture of real chicken skin. The mix preferably contains on a...
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5561111 |
Stable glutamine derivatives for oral and intravenous rehydration and nutrition therapy
A method for the treatment of dehydration or nitrogen deficiency-based malnutrition is provided which involves administering to a patient in need thereof an effective amount of a compound selected...
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5558899 |
Method for the preparation of polysaccharide derivatives
A method for the preparation of polysaccharide derivatives comprises reacting at least a saccharide, such as glucose, maltose or glucose syrup, a "food grade" polycarboxylic acid, such as citric...
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5554403 |
Frozen dough conditioners
A frozen dough conditioner for preventing freezing damage, such as reduced loaf volume of bread and deteriorated texture and taste, on the frozen dough caused in freezing and thawing processes....
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5550220 |
Alkyl glycoside fatty acid polyester fat substitute food compositions and process to produce the same
A method for producing alkyl glycoside polyesters comprising admixing a lower acyl ester alkyl glycoside, a fatty acid lower alkyl ester, and an alkaline metal catalyst to form a reaction mixture....
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5550106 |
Low buffer nutritional composition
A low buffer nutritional composition which is useful to reduce the incidence of colonization of pathogenic bacteria.
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5547689 |
Chewing-gum composition of improved organoleptic quality and process enabling such a chewing-gum to be prepared
The subject of the invention is a novel chewing-gum composition of improved organoleptic quality. This composition contains maltitol particles of purity greater than 95%, which are distributed...
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5547513 |
Starch-based texturizing agent
A novel starch-based texturizing agent is disclosed. The texturizing agent is produced from high amylose (>30%) starch under specific conditions of temperature, pressure and shear. The...
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5545417 |
Natural carbohydrate gum hydrolyzate coated chewing gum
A chewing gum pellet coated with a coating of natural carbohydrate gum hydrolyzate material, wherein the material is selected from the group consisting of guar gum hydrolyzate, locust bean gum...
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5545410 |
Method of controlling the release of carbohydrates by encapsulation and composition therefor
A composition of carbohydrates having an edible coating is disclosed, whereby the coated carbohydrate, when orally ingested, causes a time delay release of the carbohydrate into the digestive...
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5545415 |
Low moisture chewing gum compositions containing erythritol
Chewing gum containing gum base, powdered erythritol, flavor and less than 2% moisture has an improved shelf life, i.e., does not absorb significant amounts of water from the atmosphere to soften...
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5543162 |
Polymeric capsules, method of making the same, and foodstuffs containing the same
An insoluble polymeric capsule comprising at least two polymeric components, wherein one of said components is a hydrophilic colloid, and another of said components comprises a degradation product...
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5543424 |
Smoking substitute
The present invention concerns a smoking substitute composition wherein nicotine is the form of an inclusion complex between nicotine and a cyclodextrincompound.
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5538741 |
Sugarless non-tack chewing gum
A sugarless non-tack chewing gum having excellent cohesive properties and flavor is prepared using a non-tack gum base which is typically less cohesive or even crumbly. The lack of cohesiveness in...
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5536526 |
Xylitol-based binding and diluting agent and a process for the production thereof
The present invention relates to a free flowing, compressible granulate which contains from 94% to 98% by weight of xylitol, another physiologically acceptable polyol such as mannitol, lactitol,...
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5532022 |
Aqueous gel matrix for replacement of confection fats
The present invention is directed to an aqueous gel matrix which replaces triglyceride fat in chocolate and similar confection products. The product is prepared from a mixture including a gelling...
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5527556 |
Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use
Compositions having a creamy structure and containing a fructane or fructanes mixed with a liquid such as water, milk, egg white, egg yolk or sugar syrup; and the use of said compositions in...
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5527554 |
Bulk sweetener for frozen desserts
An improved frozen dessert made without sucrose or corn syrup solids is provided that employs lactitol and hydrogenated starch hydrolysates as the bulk sweeteners. Aspartame, acesulfame K or other...
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5525353 |
Ambient temperature-processed aquatic animal feed and process for making same
This invention relates broadly to a novel ambient-temperature process for making aquatic animal feed including fish and crustaceans and to the aquatic animal feed so produced.
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5525360 |
Chewing gum products using polydextrose
Chewing gum products containing polydextrose and methods of making such products are disclosed. In one embodiment, the polydextrose is used in a rolling compound applied to the chewing gum product....
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5525368 |
Degraded polysaccharide derivatives and foodstuffs containing same
A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the...
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5523086 |
Method for manufacturing a health food utilizing a garlic
A method for making garlic taffy wherein powdered garlic is processed by utilizing wheat malt and water to form a liquified product and subsequently saccharified and concentrated to form the garlic...
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5523099 |
Non-reducing oligosaccharaide with neotrehalose structure, and its production and uses
Disclosed is a novel non-reducing oligosaccharide with neotrehalose structure represented by the general formula as shown by: ##STR1## The oligosaccharide is obtainable by exposing an aqueous...
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5518739 |
Chewing gum containing low levels of maltodextrin
A chewing gum composition is disclosed that contains about 0.1% to about 0.6% maltodextrin. The maltodextrin provides an initial stiffness so that the gum can be easily wrapped. However, at the low...
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5518756 |
Powder mixture
A powder mixture for mixing with water on a greased surface to form a sugar-based paste for forming into cake decorations, comprises: 25 kg icing sugar (including up to 3% cornflour); 250 g...
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5514666 |
Preparation and use of a protein-enriched pectin composition
Methods for preparing a protein-enriched pectin composition in granular form, and the use of the product in edible foodstuffs and beverages.
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5512290 |
Compositions containing 2-acetyl-1-pyrroline
A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with...
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5510137 |
Sweet ice stuffs and jellied foods
Sweet ice stuffs and jellied foods produced in accordance with the present invention using trehalose as one of raw materials are of low calorie and high-grade feeling, and sweet ice stuffs and...
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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,...
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5505981 |
Method for imparting ability of preventing obesity and impaired glucose tolerance to foods and foods and sugar preparations exhibiting such preventive effects
Preventing obesity and impaired glucose tolerance by incorporating indigestible dextrin containing at least 30% by weight of indigestible components into a food in an amount ranging from 1 g to 30...
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5505783 |
Starch esters
A process for the production of a cold-water dispersible, starch half ester of a hydrocarboxyl-substituted succinic or glutaric acid, particularly the starch half ester of n-octenylsuccinic acid,...
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5503862 |
Method of subjecting a protein-containing material to flash flow processing and product thereof
The present invention is a process for flash flow processing a feedstock including a protein, a maltodextrin or a polydextrose and fructose and the product resulting therefrom.
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5501869 |
Fat-free tablespread and method of making
A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group...
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