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6056983 |
Edible pleasant tasting bubble making composition
A pleasant tasting, non-toxic, aqueous-based, bubble-making solution consists essentially of (a) a suitable surfactant(s), the taste of which can be attenuated or masked sufficiently to make the...
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6054578 |
Method for adsorbing cholesterol oxide, and process for producing foods containing cholesterol or cholesterol oxide
A cholesterol oxide adsorbing agent whose effective component is a plant-derived water-soluble polysaccharide, a process for producing the cholesterol oxide adsorbing agent characterized by...
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6051270 |
Liquid amino acid nutritional composition
A liquid enteral tube feeding composition contains free amino acids and glutamine in a dipeptide form and prevents creaming out of fat from the composition.
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6045852 |
Composition for clarifying beverage solutions used to prepare fermented beverages
A method and composition for clarifying a beverage solution used to prepare a fermented beverage is provided. A clarifying mixture including an organic clarifier and carbohydrate is added to the...
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6039985 |
Refrigeration-shelf-stable ultra-pasteurized or pasteurized infant formula
Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas prepared through an ultra-pasteurization and/or pasteurization process, comprise per five fluid ounces from about 1.8 to...
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6039999 |
Reduced fat nut butter product and process for making the same
Disclosed is a reduced fat peanut butter product containing from about 30% to about 75% of a nut paste, from about 15% to about 45% of at least one water-soluble non-fat dry solid, from about 0% to...
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6039987 |
Physical endurance drink and method of preventing cramping caused by strenuous bodily activity
A composition to prevent dehydration, supply energy and prevent cramps which contains electrolytes, carbohydrates and quinine and/or quinine salts and a method of preventing cramping caused by...
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6036984 |
Complete, nutritionally balanced coffee drink
A complete, nutritionally balanced coffee drink providing caloric and protein nutritional support for patients, particularly elderly and long-term care patients is provided. An instant coffee...
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6037380 |
Ultra-fine microcrystalline cellulose compositions and process
Ultra-fine microcrystalline cellulose compositions are disclosed which produce highly stable suspensions and/or dispersions in which substantially all of the microcrystalline cellulose has a...
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6033707 |
Fried snack
A fried snack product which is extruded and shaped into a design. The dough is formed by combining (1) starch-based flour having a specific ratio of gelatinized to ungelatinized starch and an...
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6030647 |
Continuous chewing gum manufacturing process for gum with controlled flavor release
A method of producing chewing gum with a controlled flavor release comprises the steps of continuously adding chewing gum ingredients to a continuous mixer, the chewing gum ingredients comprising...
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6022574 |
Process for making a fried snack product
A process for making a shaped snack product having a light, crispy, crunchy texture. The process comprises the steps of extruding a dough mixture comprising a source of starch based flour,...
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6017899 |
Non-reducing saccharide-forming enzyme, its preparation and uses
Disclosed are novel non-reducing saccharide-forming enzyme, and its preparation and uses. The enzyme is obtainable from the culture of microorganisms such as Rhizobium sp. M-11 (FERM BP 4130) and...
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6013622 |
Method of regulating appetite and metabolism
Methods and compositions capable of controlling weight in an animal, preferably a human, which methods involve administering diet compositions that modulate, and preferably reduce, synthesis and...
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6010735 |
Hydrated lipophilic composition and process for producing it
The present invention is related to a lipophilic composition which is made of: a) as the principal lipophilic ingredient, a chocolate mass or a chocolate substitute mass which does not contain...
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6011016 |
Fat soluble vitamin emulsions suitable for spraying onto foodstuffs
The present invention relates to a stable, tasteless fat soluble vitamin emulsion composition which can be sprayed on foodstuffs at room temperature, particularly ready-to-eat breakfast cereal, for...
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6010732 |
Grain based extruded product and process of making
Disclosed are improved methods for preparing a grain based extrudate involving high screw speeds, short barrel length extruders and short residence times. Preferred methods of preparation reside in...
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6007862 |
Food and beverage compositions containing linear and cyclic sucrose reaction products
Sucrose ester and ether products, useful as food or beverage bulking agents, reduced calorie sweeteners, fat replacement agents, stabilizing agents, thickening agents and emulsifying agents;...
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6005100 |
Trehalose composition for prolonging product shelf life
Disclosed are a novel desiccant containing a non-reducing anhydrous trehalose as an effective ingredient; a dehydration of hydrous matters, e.g. food products, pharmaceuticals and cosmetics,...
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6004594 |
Process of producing an encapsulated emulsifier in a carbohydrate matrix
Compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance...
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6004616 |
Biodegradable vegetable film
There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by...
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5993847 |
Method for improving reproduction activity of boars by using feed
This invention aims at improving the breeding activity of boars, especially at preventing the reduction of fertilization capacity in the hot season. Particularly, this invention provides a method...
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5993888 |
Process for producing heat-stable protein microparticles
Fat-like protein compositions for use in foods and cosmetics comprising a protein of gelatin and a water-soluble albumin, a carbohydrate, and a phospholipid wherein said gelatin, albumin,...
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5993889 |
Trehalose phosphorylase, its preparation and use
A thermostable trehalose phosphorylase which is obtainable from microorganisms of the genus Thermoanaerobium and which hydrolyzes trehalose in the presence of an inorganic phosphoric acid to form...
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5993883 |
Sweet dough mix
A sweet dough dry mix is provided which incorporates highly viscous carboxymethyl cellulose in combination with hard wheat flour. When used to make up a sweet dough, the resulting dough exhibits...
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5993882 |
Raspberry flavored beverages
A flavored beverage includes a raspberry flavor; as well as a blend of acesulfame potassium with at least one additional sweetener. The dry mix for the beverage has an acid level of between 50 and...
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5989352 |
Lactitol composition and process for the preparation thereof
The invention relates to a new anhydrous lactitol crystalline composition exhibiting essentially a porous and cellular structure and possessing a very high lactitol crystalline purity. This...
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5989612 |
Foods including antimycotic agent
A food or beverage or animal feed composition which includes an antimycotic effective amount of propionibacteria metabolites with the proviso that such metabolites not solely contain propionic acid...
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5985339 |
Refrigeration-shelf-stable ready-to-drink complete nutritional compositions and products
Refrigeration-shelf-stable ready-to-drink complete nutritional products such as nutritional supplements, foods for special dietary use, and medical foods can be prepared through an...
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5980968 |
Controlled-release formula for performance drinks
Sport drinks, performance drinks, electrolyte drinks and the like are made from at least one carbohydrate and at least two biodegradable polymers selected from the group consisting of copolymers of...
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5980970 |
Lotions containing fatty acid derivatives
The invention relates to W/O lotions having a content of at least one unsaturated fatty acid derivative, which are characterized in that they comprise W/O emulsifiers, W/O stabilizers and/or W/O...
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5976598 |
Physically coated cellulose as low calorie flour replacements
Particulate cellulosic material such as microcrystalline cellulose, α-cellulose, and/or cellulose acylated with C 2 to C 24 aliphatic acids to a degree of substitution of about 0.05 or less, and...
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5976603 |
Fiber and vitamin-fortified drink composition and beverage and method of making
A beverage composition has a source of fiber, as well as one or more additional nutrients. The composition is in the form of a shearform matrix as a result of flash-flow processing. The beverage...
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5972404 |
Process for melting and mixing of food components and product made thereof
Food compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance...
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5972415 |
Nutritive composition
Nutritive composition based on fibers comprising at least a mixture of pea internal fibers, pea external envelope fibers and inulin.
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5965175 |
Composition and method for repartitioning nitrogen and increasing colonic blood flow in dogs to promote intestinal health
A pet food product and process for repartitioning nitrogen and increasing colonic blood flow in dogs is provided which involves feeding a dog a diet of a pet food composition containing fermentable...
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5965190 |
Method for improving the texture of tomato paste products
A method for high pressure, high shear homogenization of a tomato-based product, such as a ketchup or a sauce, is provided to increase the product's viscosity without significant loss of other...
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5962047 |
Microcrystalline starch-based product and use in foods
A microcrystalline starch-based product comprising microcrystalline starch, glucose and short chain glucooligosaccharides and having an average particle size of less than about 10 μ, and a process...
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5962049 |
Boron carbohydrate complexes and uses thereof
Complexes of boron with sugars or/or sugar alcohols are utilized as nutritional supplements, with the carbohydrate portion being selected to provide a relatively high boron-sugar association...
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5962063 |
Process for preparation of a crumb
A process for the preparation of a solid granular intermediate useful in chocolate production. In this process, a mixture comprising a bulk sweetener, milk material, cocoa liquor and water is...
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5958898 |
Process for altering the function and composition of gut associated lymphoid tissue in an animal
A process for feeding an animal a diet which alters the function and composition of gut associated lymphoid tissue (GALT) by increasing the proportion of T cells in the GALT is provided. The diet...
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5958500 |
Sugar product derived from dates
Processes for extracting three sugars, fructose, sucrose and glucose, from dates are disclosed. Pitted dates are frozen and subdivided into particles. The particles are contacted with a heated...
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5958471 |
Spray dried polyol composition and method of making
The invention relates to a spray dried composition consisting essentially of sorbitol, xylitol and mannitol, the method of making the composition and the use thereof in a compacted article or...
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5948170 |
Sweetening agent, process for its production, and its use
The invention relates to a substantially dry fine product comprising fructose, glucose, a sugar alcohol or mixture containing them, prepared by grinding the fructose, glucose, sugar alcohol or...
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5945144 |
Calcium fortified pasta and process of making
The present invention is directed to a calcium fortified pasta and the process of preparing the same. The pasta product contains about 75% wheat flour, water and at least 800 mg to 8000 mg of...
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5939120 |
Externally heated material processing apparatus and method
A material processing apparatus and method for processing a solid feedstock material through a melt spin process including a spinner head having a spinner head chamber defined by a parametrical...
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5935636 |
Trehalose and its production and use
Microorganisms which are able to produce maltose/trehalose conversion enzyme, a novel enzyme, are cultivated in nutrient culture media with malose. During the cultivation, the microorganisms...
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5932274 |
Sweetened natural cheese
A cheese which is natural, resists melting, includes a pH of between about 5.9 and about 6.35, is made in the absence of and includes no cheese culture, is packaged in block form and is sliceable...
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5929109 |
Enhancing and stabilizing agent of the activity of Bifidus factor
The present invention relates to an agent for enhancing and stabilizing the activity of Bifidus factor, containing at least one member selected from the group consisting of ascorbic acid,...
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5925190 |
Production of fructose dianhydride products from inulin
Inulins are pyrolyzed to di-D-fructose dianhydrides in good yield by heating at atmospheric pressure to a temperature sufficiently high to melt the inulin, or pyrolyzing in the presence of a...
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