|
Match
|
Document |
Document Title |
|
|
5175009 |
Stabilized chewing gum containing acidified humectant
Aspartame in chewing gum is stabilized by acidifying the humectant which is then added to the chewing gum. Enough food acid is added to the humectant to cause the pH of the humectant to remain...
|
|
|
5175013 |
Frozen dessert compositions and products
The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable...
|
|
|
5171573 |
4.sup.G -alpha-D-glucopyranosyl rutin, and its preparation and uses
A novel glycoside, 4 G -alpha-D-glucopyranosyl rutin, is formed by a saccharide-transferring enzyme and glucoamylase in a solution which contains rutin together with glucoamylase. The 4 G ...
|
|
|
5171599 |
Low water activity refrigerated cookie dough
A refrigerated cookie dough composition is disclosed which has low water activity and also includes edible bits containing coloring agents such as Brach's® candy coated chocolates to form a...
|
|
|
5169657 |
Polyvinyl acetate encapsulation of sucralose from solutions for use in chewing gum
A sucrose-containing chewing gum ingredient is prepared by mixing about 50 to about 95 parts by weight polyvinyl acetate with about 5 to about 50 parts by weight of a solution comprising sucralose...
|
|
|
5169656 |
Efficient feeding frequency
Ruminant animals, as herbivores, survive and produce while feeding chiefly on grass or other roughage consisting of large amounts of cellulose. Ruminants which have been consuming primarily diets...
|
|
|
5169671 |
Food containing fructose polymer
There is provided a food and drink having a reduced oil, fat, or sugar content yet retaining good gelation properties and good organoleptic properties, etc. A part of or the whole of gelation...
|
|
|
5169658 |
Polyvinyl acetate encapsulation of crystalline sucralose for use in chewing gum
A sucrose-containing chewing gum ingredient is prepared by homogeneously mixing about 50 to about 97 parts by weight heat-softened polyvinyl acetate with about 3 to about--50 parts by weight...
|
|
|
5165943 |
Cooling agent/cyclodextrin complex for improved flavor release
The present invention is directed to inclusion complexes formed between 3-1-menthoxypropane-1,2-diol and a cyclodextrin selected from the group consisting of alpha-cyclodextrin, beta-cyclodextrin,...
|
|
|
5164214 |
Sweetening agent
A sweetening agent having an improved sucrose-like flavor, which comprises a) from 0.3 to 10% by weight of at least one synthetic sweetener selected from the group consisting of aspartame,...
|
|
|
5164215 |
Batter starch for deep fat fried food
The batter starch is esterified to have a degree of substitution between 0.02 to 0.1, and a protein content greater than or equal to 1.0%. The starch is obtained from a starch bearing plant of the...
|
|
|
5160760 |
Heat-resistant chocolate and a method for producing it
There is disclosed a heat-resistant chocolate which is formed by dispersing and mixing a water-in-oil emulsion and a chocolate base material, wherein an oil phase and a water phase in which a...
|
|
|
5160546 |
Lactitol trihydrate crystal, crystalline mixture solid containing it and process for preparing them
The present invention is to solve a variety of problems relative to conventional lactitol crystals and relates to a trihydrate crystal of lactitol having a molecular formula C 12 H 24 O 11 .3H 2 ...
|
|
|
5158789 |
Melt cocrystallized sorbitol/xylitol compositions
Melt cocrystallized sorbitol/xylitol offers improved processing properties relative to blends of crystalline sorbitol and crystalline xylitol. Also disclosed are ingestible compositions, such as...
|
|
|
5156870 |
Nutritive coating for animal feeds
The invention is a method for coating animal feeds; more particularly a method utilizing a coating composition comprising cane molasses for animal feeds which provides a golden brown color and...
|
|
|
5156875 |
Stabilized antimicrobial food composition
A nutritionally balanced water soluble powdered food composition which, when mixed with water, has a low pH, extended shelf life, high antimicrobial activity, and which includes protein alpha-amino...
|
|
|
5153019 |
Rice bran-honey based beverage product and process for making same
A beverage product comprised of rice bran; honey which is substantially free of spores, proteins, and coliform bacteria; and a whey protein concentrate. A preferred beverage product has a rice bran...
|
|
|
5145781 |
Preparation and uses of alpha-glycosyl rutin
Alpha-glycosyl rutin is formed at a high concentration by allowing a saccharide-transferring enzyme to act on a high-rutin content liquid in suspension or solution to effect saccharide-transfer...
|
|
|
5145698 |
Instant yogurt composition and process
This invention provides an instant, dry powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt drink, and a process for making same. The formulation of this...
|
|
|
5143737 |
Method to produce unsaturated milk fat and meat from ruminant animals
The present invention relates to an improved method for the modification of a food for a ruminant mammal such that the mammal will produce a modified milk fat or meat fat which method comprises: ...
|
|
|
5144024 |
Shelf stable liquid xylitol compositions
A shelf-stable liquid xylitol product, a method for its production, and means for its use are disclosed.
|
|
|
5139797 |
Stabilized sweetener compositions, chewing gum compositions containing same and methods for their preparation
Compositions and matrices comprising aspartame, microcrystalline cellulose and glycerin which stabilize the aspartame against decomposition are disclosed. Also disclosed are compositions and...
|
|
|
5139809 |
Food product made from a carotenoid-free corn starch
The carotenoid component of corn starch was found to contribute to the corn flavor of the corn starch. The food product made with a carotenoid-free starch which has been extracted from a corn...
|
|
|
5139795 |
Melt crystallized xylitol
Melt crystallized xylitol possesses an agglomerated crystalline structure under a scanning electron microscope; an increased surface area relative to aqueous crystallized xylitol, of at least about...
|
|
|
5137742 |
Fat-free and low fat mayonnaise-like dressings
Fat-free and low fat mayonnaise-like dressings are provided wherein, in addition to water, a food acceptable acid such as vinegar, and an edible fat, if desired, insoluble particles of uncooked...
|
|
|
5133984 |
Process for preparing baked goods using hydrated polysaccharide hydrocolloid, insoluble fiber and protein
Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid hydrated insoluble fiber and hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. The hydrated...
|
|
|
5133977 |
Chewing gum with improved sweetness profile incorporating finely ground bulk sweetener without starch
Chewing gum compositions utilizing finely ground bulk sweeteners and methods of producing the compositions are disclosed. The gum compositions comprise about 5% to about 50% gum base, about 0.5% to...
|
|
|
5132128 |
Reduced calorie dessert topping
A reduced calorie, low acid (pH greater than 4.6) dessert topping having a water activity of less than 0.84 and comprising a blend of carrageenan gum, (with gelling and viscosity control) powdered...
|
|
|
5128161 |
Method for preparing aerosol packaged glaze forming composition
A low pH egg wash substitute is prepared by blending maltodextrin having a DE of from 1 to 20% with a plasticizer, a secondary film former, 70 to 90% water and preferably a sufficient amount of a...
|
|
|
5126151 |
Encapsulation matrix
The present inventive composition concerns a composite delivery system having a substantially hydrophobic exterior comprising: (a) an agglomerated mixture of a core material selected from the...
|
|
|
5126135 |
Dermatological composition based on an aqueous phase
The present invention relates to a dermatological composition composed for cosmetics or medicines for external application to skin and to oral or nasal mucous-membrane. This composition can be...
|
|
|
5126143 |
Bowel movement-improving food products
Bowel movement-improving food products incorporating dietary fibers in total amount of 10 to 50% by weight based on the whole products, said dietary fibers comprising hardly water-soluble dietary...
|
|
|
5120551 |
Low moisture sugarless syrups with maltitol for chewing gum
A low moisture sugarless syrup for use in chewing gums, methods of making the syrup, chewing gums using the syrup, and methods for making such chewing gums are disclosed. The syrups comprise from...
|
|
|
5120563 |
Food compositions containing reduced calorie fats and reduced calorie sugars
Fat-containing and sugar-containing food compositions which comprise: (1) from about 2 to about 98% of a fat component having from about 10 to 100% of certain reduced calorie fats, and (2) from...
|
|
|
5120550 |
Chewing gum composition
A chewing gum composition which contains as sweetening agent a mixture of erythritol and a liquid sugar or liquid sugar alcohol other than erythritol e.g. a hydrogenated starch hydrolysate with a...
|
|
|
5120562 |
Aedu batter starch for deep fat fried food
The batter starch is esterified to have a degree of substitution between 0.02 and 0.1, and a protein content greater than or equal to 1%. The starch is obtained from a starch bearing plant of the...
|
|
|
5118514 |
Browning composition
This invention is directed to the use of soluble tea solids as a browning agent for use in the microwave baking of foods having an unbaked dough crust, such as meat pies and fruit pies. The soluble...
|
|
|
5110612 |
Hydroxypropyl starch hydrolyzate product
A hydrolyzate product of hydroxypropylated starch comprising greater than about 15% by weight DP 2-6 hydrolyzate polymers and characterized by a DE value of from about 20 to about 45 is disclosed...
|
|
|
5110608 |
Chewing gums having longer lasting sweetness
The present invention pertains to chewing gum compositions having longer lasting sweetness which comprise in percentages by weight of the total composition (a) a soft polyvinyl acetate gum base in...
|
|
|
5106646 |
Stabilized low calorie syrup with reduced sweetener solids content
An aqueous table syrup comprising water, sugar solids in an amount of less than 10% by weight, based on the weight of the syrup, carboxymethylcellulose gum in an amount sufficient to impart to the...
|
|
|
5106643 |
Milk preparations
A process for preparing food products having adjustable energy and nutritional values which comprises, in that sequence, (a) preparing an emulsion of a milk product such as whole milk, nonfat milk,...
|
|
|
5104674 |
Microfragmented ionic polysaccharide/protein complex dispersions
Microfragmented ionic polysaccharide/protein complex dispersions which are suitable for use as fat substitute compositions in food products such as ice cream, salad dressings, dips, spreads and...
|
|
|
5102684 |
Koala feedstuff
Koalas are natives of Australia and are one of the few mammals whose diet consists almost exclusively of the leaves of native eucalypt trees. The present invention provides a method of preparing a...
|
|
|
5102682 |
Sucrose and fructose-containing food mix and process
A sucrose and fructose-containing dry food mix and method of manufacture is disclosed. The fructose is crystalline fructose having less than 10% of its particles smaller than 150 microns, a flavor...
|
|
|
5098730 |
Dietetic sweetening composition
A reduced calorie, noncarcinogenic sweetener of xylitol and a reduced calorie bulking agent in a weight ratio of about 4 to about 0.05 based on the dry weight thereof. The sweetener enables the...
|
|
|
5096492 |
Dispersed systems and method of manufacture
Oleaginous substances such as vegetable oil, baby oil, olive oil, margarine, lanolin, cocoa butter and the like have their affinity for water altered by mixing the oleaginous substance with sugar...
|
|
|
5095106 |
Olgiosaccharide inhibition of Streptococcus pyogenes adhesion
A method of, and oral composition for, inhibiting adherence of Streptococcus pyogenes to pharyngeal and oral mucosa cells by treating these cells with an oligosaccharide having at least one fucose...
|
|
|
5094872 |
Method for making a reduced fat product
The method for making a reduced fat foodstuff entails replacing at least a portion of the fat and/or oil in the foodstuff with a high amylose starch hydrolysate having an apparent amylose content...
|
|
|
5094862 |
Salt substitute granule and method of making same
A free-flowing salt substitute granule which comprises a core composition comprising a nonsweet carbohydrate and a coating on the core comprising sodium chloride.
|
|
|
5092960 |
Method for drying suspensions of organic solids in water
Distillers syrup or similar liquid solutions or suspensions of organic solids and oil and water is dried to obtain granular solids with improved syrup content by continuously spraying the syrup or...
|