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5714476 |
Process for preparing compositions containing neotrehalose
Neotrehalose is prepared in a relatively high-yield by a process comprising allowing β-galactosidase to act on a solution containing lactoneotrehalose to form neotrehalose and recoverying the...
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5714181 |
Method for reducing the incidence of premature piglets by using feed containing oligosaccharides
The present invention is directed to a convenient and economical method for improving the rate of raising newborn piglets from the pregnancy of the sow to the weaning of the piglets. The method...
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5711986 |
Method of replacing fats with short chain amylose
A fat-like carbohydrate, containing 12 to 100%, by weight, short chain amylose, wherein the fat-like carbohydrate is used in foods in an amount effective to function as a replacement for up to...
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5711975 |
Starch composition for sugar-free confectionery
The present invention discloses a starch-based composition suitable for use as a basis for sugar-free confectionery products. The composition of the present invention comprises thinned, hydropropyl...
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5709896 |
Reduced-fat food dispersions and method of preparing
Reduced-fat food dispersions containing an aqueous dispersion of sugar and an aggregate of microcrystalline cellulose and a gum selected from galactomannan gum, glucomannan gum and mixtures thereof...
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5700590 |
Nutritional formula with ribo-nucleotides
An improved enteral formula containing ribo-nucleotide equivalents (RNA, mono-, di- and triphosphate nucleotides, nucleosides and adducts such as activated sugars) at a level of at least 10 mg/100...
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RE35699 |
Process to correct and optimize the composition of feed
The subject of the invention is a process to correct and optimize the feed-composition on basis of testing the levels of so called FIL-lectines in the blood. This correction is exerted by adding...
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5695806 |
Fat substitute for one-to-one replacement
A low fat substitute fat food stuff mixture and method for making the same is disclosed, the mixture substantially simulating the appearance, taste, texture, and mouth feel of traditional...
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5693349 |
Method for making a 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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5686132 |
Glucans having a cycle structure, and processes for preparing the same
The present invention provides glucans and derivatives thereof which are useful as raw materials in the starch processing industries, food and drink compositions, food additive compositions, and...
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5679398 |
Partially melt co-crystallized xylitol/sorbitol and a process for obtaining the same
The present invention relates to a directly compressible pulverulent composition based on xylitol, characterized in that it has a compressibility, determined in a test A, above 70N. The invention...
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5679395 |
Fat free, reduced fat and low fat margarine-like spreads and cream cheese
Substantially fat free, reduced fat and low fat margarine-like spreads, dairy spreads and cream cheeses that have the taste, mouthfeel and textural properties of equivalent full fat spreads are...
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5679396 |
Non-fat, reduced fat and low fat cheeses and method of making
Fat free, reduced fat and low fat cheeses, including natural cheese and processed cheese, and method for making the cheeses are described. The natural cheeses and processed cheeses contain a...
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5679389 |
Chewing gum compositions having increased flavor and sweetness and methods for preparing same
The present invention pertains to chewing gum composition having improved flavor and sweetness intensity which comprises (A) a gum base, (B) a bulking agent, (C) a flavoring agent, and (D) an...
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5676993 |
Process of producing cacao flavor by roasting combination of amino acids and reducing sugars
The present invention is directed to a means of enhancing the cocoa flavor to a fat matrix by adding thereto about 0.3 g to about 4.0 g phenylalanine, 0.75 g to about 2.0 g leucine, and about 0.5 g...
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5672589 |
Crystalline lactitol monohydrate and a process for the preparation thereof, use thereof, and sweetening agent
A crystalline lactitol monohydrate having lattice cell constants a=7.815±0.008 Å, b=12.682±0.008 Å, and c=15.927±0.008 Å, and a melting range between 90 and 105° C., and a water content...
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5667593 |
Modified polydextrose and process therefor
An improved, water-soluble polydextrose containing 0.3 mol % or less of bound citric acid, a process therefor, and foods containing same.
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5667826 |
Method for forming flowers from a confectionery material
A method and apparatus for forming simulated flowers from cut-out sheets of a confectionery material such as gum paste. A kit for forming the simulated flowers includes one or more template cutters...
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5665417 |
High density animal feed bales
The present invention provides a high density bale of shredded pulp. The bale contains pulp and additive which are compressed while dry to obtain a bale of 40-65 lb/ft 3 density. Twine or straps...
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5660872 |
Method for separating a polydispersed saccharide composition, resulting products and use thereof in food compositions
A method for chromatographically separating a polydispersed saccharide composition, wherein said composition is fed into a chromatography column in a metastable state. A low molecular weight...
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5659028 |
Branched fructo-oligosaccharides, method for obtaining them and use of products containing them
Branched fructo-oligosaccharides consisting of a chain which comprises mainly fructose units and has a preferred chain length of 2 to 15 units, on which are fixed one or more side chains mainly...
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5658895 |
Anticancer enteral feeding composition
The invention provides an anticancer enteral feeding composition characterized by containing the described assortment of amino acids, fat and carbohydrate. This anticancer enteral feeding...
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5656308 |
Non-reducing oligosaccharide 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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5656317 |
Agglomerated composition, process for producing it and food products containing the said composition
The invention relates to an agglomerated composition comprising at least one fructan exhibiting instant colloidal dispersion. The invention also relates to a process for preparing the agglomerated...
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5651936 |
Syrups containing sorbitol, a plasticizing agent and an anticrystallization agent and their use in chewing gum and other products
A chewing gum including sorbitol and method of making the same is provided. The chewing gum is created from a formulation that includes a composition that comprises a syrup solution of aqueous...
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5651829 |
Maltitol composition and process for preparing it
The invention relates to a novel crystalline maltitol composition which essentially exhibits a porous and honeycombed structure and which possesses a very high degree of maltitol purity and a low...
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5650014 |
Sugar additive to reduce caking
The subject invention relates to a composition of sugar and an aluminosilicate salt. The aluminosilicate salt reduces the caking of the sugar.
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5646187 |
Use of alpha-ketoglutarate
The invention relates to the use of alpha-ketoglutarate or analogues thereof in the preparation of a medicament for treatment of critically ill patients for improving protein synthesis capacity,...
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5643627 |
Non-gelling waxy starch hydrolyzates for use in foods
A non-gelling starch having good freeze-thaw stability and good mouthfeel making it suitable for use as a food additive is provided by selected waxy starch which has greater than 30% by weight of...
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5641531 |
Nutritional liquid supplement beverage and method of making same
A protein containing nutritional supplement that contains from 1 to 10% by weight of whey protein isolate, at least one source of carbohydrate, vitamins, trace minerals and ultra trace minerals and...
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5641761 |
Preventive agent against infectious disease of crustacea
A preventive agent against infectious diseases of crustacea, which comprises a glucan having a main chain consisting essentially of beta-1,3-glucopyranosyl residues and/or mycelia of the...
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5641759 |
Animal husbandry methods and compositions therefor
The present invention relates to a method and composition for animal husbandry comprising administering to livestock and other animals at least one composition selected from the group consisting of...
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5639731 |
Amino acids for the preparation of a beverage
The present invention is directed to a method of improving the mental performance during strenuous physical activity and for delaying mental exhaustion due to physical activity as well as to...
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5639502 |
Milk composition having reduced mineral content
A sterilized milk composition is based upon the natural constituents of milk and has reduced phosphorous, sodium, potassium and citrate contents. The composition is derived, in particular, from...
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5637334 |
Chewing gum containing maltitol
Chewing gums containing maltitol and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5% to about 95% gum base, about 0.1% to about 10% flavoring agent and...
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5637337 |
Antifoaming agent for food and food material containing the same
A powdery antifoaming agent for food containing straight chain fatty acid glycerol monoester, lecithin, an agent for improving the water dispersibility and a powdery dextrin.
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5637312 |
Digestion enhancer for ruminant animals comprising a formate salt
A chemical enhancer for ruminant animal digestion of organic matter roughage is presented, the addition on a ppm based of total feed ration of one or more formate salts to the ruminant diet...
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5633030 |
Xanthan gelling agents
Gelling agent compositions are provided that comprise xanthan and at least one polysaccharide selected from guar, depolymerized galactomannan and mixtures thereof. The compositions may be used in...
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5629042 |
Sugar-free hard boiled candy and process for its manufacture
A sugar-free boiled sweet containing at least one water-crystallizable polyol and having a high water-content and a glass transition temperature, measured for a specific water content, at least...
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5627157 |
α-glycosyl hesperidin and its uses
α-Glycosyl hesperidin, a novel hesperidin derivative wherein equimolar or more D-glucose residues are bound to hesperidin via the α-bond, is formed by a saccharide-transferring enzyme in a liquid...
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5622739 |
Feed block with improved mineral delivery
An improved feed block provides discrete portions of mineral supplement and feed supplement in the same feed block. The mineral supplement is provided as an inner package that is surrounded by a...
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5616570 |
Use of non-absorbable synthetic sulfated polysaccharides to decrease cholesterol absorbtion
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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5616569 |
Pet food product containing fermentable fibers and process for treating gastrointestinal disorders
A pet food product and process for treating gastrointestinal disorders are provided. The pet food product contains fermentable fibers which have an organic matter disappearance of 15 to 60 percent...
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5616361 |
Process for the production of a xylitol-based binding and diluting agent
The present invention relates to a method for the production of a free flowing, compressible granulate which contains from 94% to 98% by weight of xylitol, another physiologically acceptable polyol...
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5612070 |
Chewing gums containing natural carbohydrate gum hydrolyzate
Chewing gum products containing a natural carbohydrate gum hydrolyzate and methods of making such products are disclosed. In one embodiment, the natural carbohydrate gum hydrolyzate is used in a...
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5612074 |
Nutrient fortified food bar
A nutrient fortified non-cooked food bar having dietary fiber, non-animal protein, simple carbohydrates, complex carbohydrates, sugars, antioxidant and lecithin that additionally provides...
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5607716 |
Use of hydrocolloids for formulating and processing of low fat low water activity confectionery products and process
A low or no fat confection is prepared containing 80% soluble solids wherein at least 70% of the solids are carbohydrates. The mixture containing carbohydrate, a cationic reactive and...
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5603977 |
Gummy starch and method for preparation of the same
A gummy starch is prepared by conmbining a starch with a saccharide and subsequently heating up the mixture. The gummy starch consists essentially of a water insoluble part with a chewable property...
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5604211 |
Saccharide for supplementing energy to living body, and uses
A composition for supplementing energy to a living body containing neotrehalose as effective ingredient. Neotrehalose is a disaccharide, therefore, when used in an energy supplementing composition,...
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5601866 |
Sugar-based hard boiled sweet and process for its manufacture
The invention relates to a new boiled sweet characterized in that it has a high water content and in that it contains, on a dry matter basis, less than 35% of sucrose and more than 65% of a...
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