|
Match
|
Document |
Document Title |
|
|
5922692 |
Concentration of glycosaminoglycans and precursors thereto in food products
Accordingly, a method is provided for concentrating precursors to vertebrate connective tissue in foodstuffs to be ingested by humans and pets as part of their daily sustenance. The present method...
|
|
|
5916881 |
High trehalose content syrup
A non- or substantially non-crystalline high trehalose content syrup, which dissolves trehalose in an amount over the water solubility and dissolves other oligosaccharide having a trehalose...
|
|
|
5916612 |
Preparation of granular food product for instant food preparation
A granular food product for preparation of instant foods is prepared by mixing an oil or fat with an edible carbohydrate and/or protein powder materials to obtain a first mixture, and then further...
|
|
|
5906852 |
Surface-modified cellulose as low calorie flour replacements
Cellulose is surface-modified by coating and/or acylation with C 2 to C 24 , in some cases primarily C 6 to C 22 , or more narrowly C 16 to C 20 , aliphatic acids, to obtain cellulose esters...
|
|
|
5904948 |
Method for manufacturing a balanced, nutritionally complete coffee composition
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...
|
|
|
5902628 |
Beverage with reduction of lingering sweet aftertaste of sucralose
The invention is directed to the use of one or more tannic acid compounds to reduce the lingering sweet aftertaste of artificially-sweetened beverages, in particular sucralose-sweetened cola...
|
|
|
5902626 |
Herb and/or spice blends having improved dispersibility and hydration
A method for improving the dispersability and hydration of herbs and spices into a viscous sauce is provided wherein at least one herb or spice is blended with an agglomerated maltodextrin to...
|
|
|
5902797 |
Nutritional supplement for use in the treatment of attention deficit
A nutritional supplement comprising approximately from about 5 to about 25 grams carbohydrate; approximately from about 1 to about 25 grams protein; and approximately from about 1 to about 10 grams...
|
|
|
5902410 |
Process for producing amylase resistant granular starch
A resistant granular starch with high dietary fiber content and the method of preparing this product wherein a high amylose starch having at least 40% by weight amylose content and total moisture...
|
|
|
5895686 |
Process for producing plant glycogen
Plant glycogen is a polysaccharide derived from rice and contains a high molecular weight group whose weight average molecular weight is 5.00 to 7.60 million and a low molecular weight group whose...
|
|
|
5895648 |
Composition for feed use comprising lyophilized live lactic bacteria
The invention relates to a composition for feed use containing a mixture of lyophilized live bacteria comprising at least two species of bacteria selected from Bifidobacterium breve,...
|
|
|
5891888 |
Physical endurance drink
A composition to prevent dehydration, supply energy and prevent cramps contains electrolytes, carbohydrates and quinine and/or quinine salts and a method of preventing cramping caused by strenuous...
|
|
|
5888568 |
Limitation of browning
A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing...
|
|
|
5886168 |
Low D.E. starch conversion products having a sharp differentiation in molecular size
Starch containing amylopectin is hydrolyzed with an alpha-amylase, preferably derived from Bacillus stearothermophilus, under conditions which cause a non-random cleavage of the starch molecules to...
|
|
|
5882707 |
Method of coating an edible substrate with sugar/syrup or sugarless solutions containing dry color concentrate
A dry color concentrate for use in coloring sugar/syrup solutions and sugarless syrup solutions used to coat confectionery forms, pharmaceutical tablets, and the like, comprises 1) a carbohydrate...
|
|
|
5876778 |
Fat imitator and process for its production
A process for producing a fat imitator by combining a complex carbohydrate, a simple carbohydrate, a proteinaceous material, a gum or hydrocolloid polycarbohydrate and a salt. The complex...
|
|
|
5873943 |
Process for manufacturing crystalline maltitol and crystalline mixture solid containing the same
To provide an economically advantageous process for manufacturing crystalline maltitol and crystalline mixture solid containing crystalline maltitol. The process of this invention uses the syrup...
|
|
|
5869085 |
Irregularity remedy
A healthy, nutritious, tasty, well balanced food, which also functions to provide regularity of bowel movement contains: a) Citrus fruit including at least one fourth of the rind pectin, b)...
|
|
|
5866188 |
Comestible composition having spheroidal crystal sugar
The present invention is a comestible composition including a new spheroidal polycrystallite product. In the present invention amorphous sugar is transformed to crystalline sugar by hydrating...
|
|
|
5863771 |
Saccharide composition comprising maltooligosylturanose and maltooligosylpalatinose, its preparation and uses
A saccharide composition comprising maltooligosyl derivatives of turanose and palatinose which can be readily produced, separated, and purified in a relatively-high yield from maltooligosylsucrose...
|
|
|
5861048 |
Phosphorylated saccharide and method for producing the same
Phosphorylated saccharide of the present invention includes at least one phosphate group in its molecule, selected from the group consisting of glucan, mannan, dextran, agar, cyclodextrin,...
|
|
|
5861169 |
Hard candy with tooth plaque-neutralizing effect comprising an ammonium salt
A candy is disclosed which neutralizes plaque and contains at least one acid neutralizing substance such as an ammonium salt and may further comprise an alkaline metal salt and an alkaline earth...
|
|
|
5851573 |
Pet food composition for large breed puppies and method for promoting proper skeletal growth
A pet food composition is provided for large breed puppies which contains from about 0.75% to 0.95% by weight calcium and from about 0.62% to 0.72% by weight phosphorous. The composition further...
|
|
|
5840354 |
Dried fruit products fortified with calcium and method of preparation
Disclosed are improved, intermediate moisture sweetened fruit compositions fortified with calcium supplied by calcium phosphate. The fruit compositions comprise: A) about 5 to 65% by weight of...
|
|
|
5840884 |
Method for controlling crystal morphology of inulin
A method for controlling and/or modifying the morphology of inulin is provided. Using this method, inulin can be produced having, as desired, a predominately needle-like morphology or a...
|
|
|
5833757 |
Process for conversion of bananas to sugar syrup
A process which permits the facile conversion of green bananas to a sugar syrup uses a sequence of steps involving grinding the bananas, heating the bananas, treating the bananas with an alpha...
|
|
|
5834043 |
Lactobacillus sake like strains, production and use of their exopolysaccharides
New Lactobacillus sake like strains are provided obtainable from meat products, which strains are capable of producing an exopolysaccharide having shear-thinning properties, even at low...
|
|
|
5830278 |
Preventing off-flavor in certain caramel colored beverages
The present invention is directed to a process for the minimization of the development of off flavor or off odor in caramel colored beverages by hydrogenation of the caramel color prior to...
|
|
|
5827553 |
Edible adhesive
The present invention provides an oil-free, fat-free, edible adhesive for affixing seasoning to foods substrates which in its preferred embodiment is applied at room temperature. The edible...
|
|
|
5824358 |
Fat free edible composition and method of making and using same
A substantially fat free, edible composition which is usable with a bakery product, such as a wafer, to provide a topping, icing or filling between two wafers, which composition is directed to the...
|
|
|
5804247 |
Positive hydration method of preparing confectionary and product therefrom
The present invention is a new method of making a confectionery mass, such as a nougat, by hydrating sufficiently to form the mass without the need for cooking to drive off moisture. The present...
|
|
|
5792499 |
Method for reducing syruping in refrigerated doughs
A method of reducing syruping in refrigerated dough compositions is disclosed. The method includes formulating a dough composition comprising flour, preferably wheat flour, and water, and adding a...
|
|
|
5789004 |
Coprocessed microcrystalline cellulose stabilizer compositions, foods containing the same and stabilization method
A stabilizer composition, useful for reduced fat frozen desserts and whipped toppings, containing, as a first component, microcrystalline cellulose coprocessed with guar and, as a second component,...
|
|
|
5786009 |
Process for preparing low-viscous pasta sauce contained in container
A process for preparing a low-viscous pasta sauce contained in a container, comprising using 10 to 65% by weight of the water to be used in the formulation of a pasta sauce, 0.5 to 5.5% by weight...
|
|
|
5779806 |
Crystalline anhydrous lactitol and a process for the preparation thereof as well as use thereof
The invention relates to a novel crystalline anhydrous lactitol, a process for the preparation thereof, and the use thereof. The novel crystalline anhydrous lactitol belongs to the monoclinic...
|
|
|
5780094 |
Sports drink
A sports drink comprises an aqueous solution including a saccharide selected from: galactose, a galactose containing disaccharide or oligosaccharide, sorbitol, lactose, fructose or mixtures thereof...
|
|
|
5763392 |
Treatment of diabetes by administration of myo-inositol
Method for lowering the plasma glucose levels of diabetics by administering myo-inositol. Also the invention concerns a nutritional composition containing myo-inositol.
|
|
|
5762992 |
Method of preventing a decrease in sweetness of thaumatin
A method of preventing a decrease in sweetness of thamatin, characterized in that, chitosan or hydrolyzed chitosan is added to thaumatin in an amount which is effective for prevention of a decrease...
|
|
|
5753288 |
Coating composition for a frozen dessert and a method for coating the same
A coating composition for a frozen dessert includes water as a medium, a polymer component capable of giving a viscosity, and a water soluble soybean hemicellulose. A method for coating a frozen...
|
|
|
5750175 |
Gel textured honey product
The viscous fluid texture of natural honey is modified to a medium soft gel with excellent flavor release by combining the honey with gellan gum, distilled water, and anhydrous sodium citrate.
|
|
|
5747089 |
Method of making molasses product having low hygroscopicity and sufficient non-caking properties
A process for manufacturing a high molecular weight molasses product having improved drying properties, which includes: feeding starting material molasses having a RT value of 8-45% and a color of...
|
|
|
5747091 |
Sweetened extruded food products
A sweetened extruded food product based on a vegetable material containing a sweetener incorporated before extrusion is formulated so that the sweetener contains a significant proportion of...
|
|
|
5738900 |
Process for making a readily-dispersible, dry food mix
A readily dispersible, sugar-containing food mix is prepared by applying a coating of glycerin and polysorbate onto the surface of the sugar and then blending with the remaining ingredients. The...
|
|
|
5736187 |
Process of making phenylalanine-free food for infants and small children
A phenylalanine-free nutrient base for infants and small children, sad also a process for the production thereof, are provided. This nutrient base, in addition to an amino acid mixture which has...
|
|
|
5733884 |
Enteral formulation designed for optimized wound healing
The present invention provides an enteral nutritional formulation that meets the nutrient requirements of patients with wounds. The present invention meets the unique nutrient needs of the acute or...
|
|
|
5731025 |
Method and composition for inhibiting decomposition of aspartame
A heat stable aspartame based sweetening composition containing a major amount of aspartame with minor stabilizing amounts of manna and Jerusalem artichoke may be used to prepare baked goods, hot...
|
|
|
5728419 |
Ice confectionery product and preparation thereof
A frozen ice confectionery product has a first ice layer containing a first effervescence-producing agent and a second ice layer containing a second effervescence-producing agent. The first and...
|
|
|
5723446 |
Enteral formulation designed for optimized nutrient absorption and wound healing
The present invention provides an enteral nutritional formulation that meets the nutrient requirements of intensive care patients who may have compromised absorption capacity. The present invention...
|
|
|
5721221 |
Lowering blood cholesterol levels using water soluble cellulose ethers
A method for reducing the cholesterol level in mammalian blood by administering a water soluble cellulose ether thereto. The cellulose ethers have a viscosity, measured as a 2% aqueous solution at...
|
|
|
5714472 |
Enternal formulation designed for optimized nutrient absorption and wound healing
The present invention provides an enteral nutritional formulation that meets the nutrient requirements of intensive care patients who may have compromised absorption capacity. The present invention...
|