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5498435 |
Rice grain-like low-calorie food
A rice grain-like low-calorie food which consists of anaqueous dispersion gel whose dispersoids are glucomannan, starch and dietary fiber. It further contains as a dispersoid thickening...
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5498436 |
Coprocessed galactomannan-glucomannan
A composition comprising: (A) a coprecipitate consisting essentially of: (a) a galactomannan, with (b) a glucomannan; and (B) optionally, a gelling agent admixed with the formed coprecipitate. The...
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5494685 |
Chewing gum with a rolling compound containing erythritol
A chewing gum product is provided with a rolling compound containing erythritol and an anticaking agent, such as talc. The angle of repose of the rolling compound is less than 30°. Preferably the...
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5492715 |
Dual function fruit concentrate sweetener and fat substitute and method of making
A fruit concentrate composition is blended from a hydrolyzed starch of at least 40 D.E., preferably about 50-70 D.E., more preferably about 55-65 D.E. and a fruit concentrate having about 0%...
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5492716 |
Method of harvesting natural milk proteins
A method of harvesting natural milk proteins by treating a fraction of the milk with a precipitant. The treatment separates the mixture into concentrated natural casein and a fraction that contains...
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5490997 |
Edible fiber-containing product and composition
The present invention is directed to a fiber-containing edible product and a method of making such a product. The edible product contains microparticulated fiber derived from a fiber source...
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5487904 |
Beverage base of cocoa coated sugar grains
A beverage base of crystallized sugar grains having a mean diameter of 250 μm to 500 μm and a cocoa powder coating has a poured apparent voluminal mass (d1) of from 630 g/1 to 750 g/l, a free...
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5488039 |
Method for the production of an enteral formula containing ribo-nucleotides
An improved enteral nutritional formula containing ribo-nucleotide equivalents (RNA, mono-, di- and triphosphate nucleotides, nucleosides and adjuncts such as activated sugars) at a level of at...
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5484777 |
Pancreatic cholesterol esterase inhibitor
This invention encompasses a method and compositions which inhibit pancreatic cholesterol esterase and triglyceride lipase and hence, lower cholesterol and triglycerides in the blood stream.
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5482729 |
Continuous process for manufacturing animal feed blocks
An improved, continuous process for the production of animal feed supplements is provided. Broadly, the process includes continuous preparation of a preblend including molasses and vegetable fat,...
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5480865 |
Nutritional composition
Nutritional compositions are provided for the management of protein intake which have a carbohydrate to protein ratio of at least about 3.5:1 and a ratio of one group of amino acids to another...
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5480672 |
Process for making preserved edible foods from rootcrops
A process for the production of an edible food supplement preservative from a rootcrop by processing such rootcrop into dry powder, the process steps including, placing the rootcrop in a closable...
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5478589 |
Stable gum system for very low calorie table syrup applications
The present invention relates to a gum system for use in a very low calorie table syrup having an aftertaste, said gum system comprising carboxymethylcellulose gum, xanthan gum, and propylene...
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5472732 |
Indigestible dextrin
An indigestible dextrin characterized in that the dextrin contains: (A) up to 50% of 1➝4 glycosidic linkages, and (B) at least 60% of an indigestible component, (C) the content of...
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5470591 |
Sweetening syrup based on maltitol and confectionery using this syrup
The subject of the invention is the use, as agent capable of controlling propagation of crystallization of maltitol present in a confectionery, of molecules having a molecular weight greater than...
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5468506 |
Concentrated bioavailable calcium source
Sweetener supplement compositions which provide a bioavailable source of calcium containing a) soluble calcium; b) an edible acid component comprising a mixture of citric acid and malic acid...
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5468512 |
Fat-replacing ingredient and method of making
A method for the pasteurization of oligofructoses, in which they are heated at a temperature from 72° to 82° C. for 10 to 300 s. Preferably the pasteurized oligofructose are used in spreads,...
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5462761 |
Microcrystalline cellulose and glucomannan aggregates
A composition of matter comprising dry, water-dispersible, particles of microcrystalline cellulose (MCC) coprocessed with a glucomannan. The particles are visually spheroidal, have an average size...
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5462759 |
Powder-form, foaming creamer
This invention provides a powder-form foaming creamer for beverages, such as coffee, and soups, said creamer containing fat, carbohydrate and protein; said protein is chicken's egg-albumen which...
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5458892 |
Chewing gum and other comestibles containing indigestible dextrin
Chewing gum products and other comestibles containing indigestible dextrin and methods of making such products are disclosed. In one embodiment, the indigestible dextrin is used in a rolling...
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5456932 |
Method of converting a feedstock to a shearform product and product thereof
The present invention is a new process for flash flow processing a feedstock containing a heat sensitive ingredient and a carrier material selected from a maltodextrin and polydextrose and the...
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5455059 |
Fat-free toppings and fillings for bakery products
Fat-free, shelf-stable toppings and fillings for bakery products contain a flavoring such as chocolate, lemon or vanilla, converted starch such as a modified tapioca starch, a polyhydric alcohol...
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5454874 |
Production of caramel having a high content of fructose oligosaccharides and caramel product
A caramel having a high content of fructose oligosaccharides is produced by mixing sucrose and an acid and pulverizing as in a ball mill for approximately 0.5 to 4 hours, then heating at a...
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5451262 |
Syrup of natural carob sugars and a process for its production
A syrup of natural carob sugars having 55-75% sucrose, 7-15% fructose, 7-16% glucose, 0.5-3% other sugars, 4-14% cyclitols and 0.5-2% organic and inorganic impurities. Sugars are extracted from...
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5447743 |
Honey-based food product
A honey-based food product having a taste and texture resembling that of pure honey while having a substantially lower calorie content, containing honey, a water soluble low-calorie polysaccharide...
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5447735 |
Sweet cinnamon or other flavored, fat-based, anhydrous flakes for bakery purposes
An anhydrous fat-based discrete flavoring additive is provided for incorporation into baked goods and flour confections. The discrete flavoring additive product comprises from substantially 0% to...
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5445837 |
Sweetener supplement fortified with a concentrated bioavailable calcium source and process of making
A sweetener supplement compositions which provides a bioavailable source of calcium and are stable from calcium salt precipitation for at least about four hours at temperatures of at least about...
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5441753 |
Coprocessed particulate bulking and formulating AIDS: their composition, production, and use
A composition that is a composite of cellulose and a surfactant. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent...
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5439893 |
Methods for the treatment and prevention of diarrhea
The present invention relates to a method for the treatment and prevention of diarrhea comprising administering to humans a sugar selected from the group consisting of a caramel composition...
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5436019 |
Method of preparing reduced fat foods
A method of preparing reduced fat foods is provided which employs a fragmented, α-amylase hydrolyzed amylose precipitate. Amylose is precipitated and hydrolyzed with α-amylase and then fragmented...
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5431929 |
Chewing gum products using oligofructose
Chewing gum products containing oligofructose and methods of making such products are disclosed. In one embodiment, the oligofructose is used in a rolling compound applied to the chewing gum...
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5431951 |
Processing of maltodextrins
A method of treating maltodextrin by adding a seed material to an aqueous solution of a maltodextrin having a DE not exceeding about 6 and that is heated to a temperature of at least 70° C....
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5427804 |
Low-fat edible proteins with maltodextrins and low-saturate oils
Protein-based products such as hamburgers or soy-based materials are formed containing a combination of maltodextrin and an oleaginous substance. In a preferred embodiment, the protein-based...
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5427811 |
Method and apparatus for spinning thermo-flow materials
A method and apparatus for spinning materials, such as saccharides and non-saccharides, is provided. The apparatus includes a spinner head which is rotatable about an axis. The spinner head...
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5425961 |
Chewing gum products using fructooligosaccharides
Chewing gum products and other comestibles containing fructooligosaccharides and methods of making such products are disclosed. In one embodiment, the fructooligosaccharides are used in a rolling...
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5424299 |
Composition and method for rejuvenating enteral feeding tubes
An ingestible rejuvenation composition is injected into an enteral feeding tube to clean remnant food from the tube and decontaminate the tube. The rejuvenation composition includes a carrier,...
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5424407 |
Crocetin-containing coloring
A stabilized crocetin-containing colorant which has as an effective component a crocetin included by cyclodextrin. This colorant is imparted with resistance against light and various chemicals to...
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5424082 |
Calcium and vitamin C containing beverage products with improved color stability
The present invention relates to beverage compositions containing calcium and Vitamin C, exhibiting reduced browning. The beverage compositions comprise: a) from about 50 ppm to about 2000 ppm...
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5424089 |
Carbonated maple sap and method of making same
Maple sap derived from a maple tree is carbonated with carbon dioxide gas to provide carbonated maple sap. A carbonated maple sap product is also provided wherein up to 75% by volume of the...
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5422136 |
Starch-based food enhancing ingredient
A food enhancing ingredient is disclosed which comprises a matrix formed by subjecting a carrier material to flash-flow processing. A waxy starch is mixed with the matrix after the flash-flow...
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5422133 |
Edible material
An edible material comprising partially gelled mannan paste prepared by adding an alkali to a mass of mannan paste to cause gelation thereof to proceed, and adding an acid to said mannan paste...
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5417999 |
Peanut butter made from white-skinned peanuts
The present invention relates to peanut butters wherein at least about 75% by weight of the peanuts used to prepare the peanut butter are unblanched white-skinned peanuts. Such peanut butters...
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5417994 |
Microstable, preservative-free beverages and process of making
The invention is directed to microstable soft drink beverages containing at least two edible acids chosen from phosphoric, citric and malic acids as a microstabilizer, in combination with water, a...
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5416077 |
Physical stability improvement of liquid nutritional products
There is disclosed liquid nutritionals with improved physical stability. The nutritionals are pourable yet able to hold minerals in suspension without sedimentation or sag. The invention comprises...
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5415804 |
Water-dispersible complex and a process for the production thereof
A water-dispersible complex comprising from 50 to 98% fine cellulose particles and from 2 to 50% water-soluble gum and/or hydrophilic material, as solid component ratio by weight. An aqueous...
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5413804 |
Process for making whey-derived fat substitute product and products thereof
Described are protein and/or carbohydrate based fat-replicating systems and methods of making same in which fat globule mimicking particles of protein or carbohydrate origin are modified by...
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5411751 |
Reducing gastrointestinal irritation in infant nutrition
Food products for nutrition of infants which contain no more than subirritant amounts of free long-chain (C 16 -C 22 ) fatty acids and triglycerides thereof are disclosed. Providing esters, such...
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5410035 |
Food composition having hypotensive effect
A food or feed having an indigestible dextrin exhibits a hypotensive effect.
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5409726 |
Method of preparing reduced fat foods
A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form...
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5407694 |
Edible fiber-containing product and method for making the same
An edible product which contains microparticulated fiber derived from a fiber source preferably having an insoluble fiber content of at least about 2.5%, hydrocolloid in an amount sufficient to...
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