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7615207 |
Methods for treating irritable bowel syndrome
Disclosed is a method of manipulating the rate of upper gastrointestinal transit of a substance in a mammal. Also disclosed are methods of manipulating satiety and post-prandial visceral blood...
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7612198 |
Soluble highly branched glucose polymers
The invention relates to soluble highly branched glucose polymers, having a reducing sugar content of less than 1%, a level of α-1,6 glucoside bonds of between 13 and 17% and an Mw having a value...
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7608436 |
Process for producing saccharide oligomers
A process for preparing saccharide oligomers uses an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and has a solids concentration of at least...
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7608245 |
Methods for manipulating satiety
Disclosed is a method of manipulating the rate of upper gastrointestinal transit of a substance in a mammal. Also disclosed are methods of manipulating satiety and post-prandial visceral blood...
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7595075 |
Calcium fortification of bread dough
Calcium fortified foods, such as leavened baked goods, are disclosed. Methods for preparing calcium fortified foods and calcium additives are also disclosed.
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7592031 |
Dental care pet food
A dried pet food which is able to mechanically clean the teeth of pets when chewed. The dried pet food is based on a matrix of a denatured protein source and a gelatinized carbohydrate source....
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7585536 |
Compositions of fructose and glucose containing inulin
Crystallization of glucose in compositions such as high fructose corn syrup or honey is reduced by adding as little as 0.25% by weight of inulin. The addition of inulin to honey reduces stickiness...
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7582324 |
Proficiency beverage
A hypotonic performance beverage features the use of a polyglucoside having a molecular weight within a range from about 3140 to about 3760, said beverage having a pH within a range from about 3.2...
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7582154 |
Compositions of polyol granules and processes of manufacture
The present invention includes methods for preparing polyol products including a method of making a free-flowing granular product comprising: a) charging hydrogenated starch hydrolysate to an...
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7566467 |
Inulin infused vegetable and method of preparation
Dried foods infused with inulin are provided, especially whole vegetable pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can...
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7563472 |
Composition for replacing milk powder
The current invention relates to a composition comprising a) from 20 w/w % to 70 w/w % cereal proteins, b) from 25 w/w % to 70 w/w % maltodextrin, c) from 1 w/w % to 20 w/w % amino acids, and d)...
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7560443 |
Mixtures of fructose, sucrose and lactose as a low-calorie bulk sweetener with reduced glycemic index
Mixtures of fructose and lactose are useful for reducing caloric intake and glycemic index for individuals who are overweight, glucose-impaired, diabetic, or who just consume too large a fraction...
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7553509 |
Isomaltulose-containing instant beverage powder
The present invention relates to instant beverage powders, in particular aromatized or nonaromatized instant black tea powders, instant green tea powders, or instant Oolong tea powders, aromatized...
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7550172 |
Selective feeding of starch to increase milk production in ruminants
The present invention includes a method for improving milk production in a ruminant. An amount of ruminally digestible starch in relation to the dry matter of a feed is manipulated to include a...
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7544379 |
Composite containing fine cellulose
A fine-cellulose-containing complex comprising 60 to 80 wt % of fine cellulose, 2 to 12 wt % of locust bean gum, 0.5 to 8 wt % of xanthan gum and 0 to 37.5 wt % of a hydrophilic material(s), the...
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7488503 |
Encapsulation compositions and processes for preparing the same
Matrix compositions which contain a mixture of two different food polymers are useful for encapsulating encapsulates, such as flavoring agents.
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7485330 |
Foodstuff containing a moist meaty filling
A biscuit treat for dogs has improved palatability by incorporating a highly palatable shelf stable meaty filling into a cavity formed upon the top surface of the biscuit. The meaty filling...
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7452564 |
Bake stable low water activity filling
A bake stable filling with a water activity of less than 0.60 comprising a matrix including a globulin protein with a dispersion of oil.
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7445807 |
Agglomerated granular protein-rich nutritional supplement
A agglomerated granular protein-rich nutritional supplement includes a mixture of one or more of: edible nutritional food proteins; edible carbohydrates; edible fats; edible dietary vitamins and...
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7431955 |
Layered cereal bars and their methods of manufacture
A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment,...
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7422763 |
Acid controlled induced viscosity fiber system and uses thereof
The present invention relates generally to a method of blunting the postprandial glycemic response to a meal by feeding an acid controlled induced viscosity fiber system. The first component of the...
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7422750 |
Food or beverage containing fucoidan and method of production thereof
Food or beverage where fucoidan which is derived from a fucoidan-containing substance is contained therein, added thereto and/or diluted therein. Food or beverage where fucoidan which is derived...
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7407683 |
Method of preparing a confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1
The invention provides a method of making confectionery bar comprising a proteinaceous material and a carbohydrate material in a relative weight ratio higher than 1 (from 1:0 to about 1:0.999). The...
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7390521 |
Compositions with a chicken flavour, use and production thereof
The present invention provides with a method for producing compositions with a chicken flavour. The compositions of the invention can be obtained by applying the following method: (a) preparing a...
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7374788 |
Encapsulation of food ingredients
Oxygen sensitive oils or oils containing oil soluble oxygen sensitive substances are encapsulated in proteins which have been reacted with carbohydrates that contain reducing sugar groups. An...
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7368142 |
Natural sweetener
A natural sweetener formulation comprises fructose, lo han, and inulin.
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7364764 |
Soluble roasted chicory having high inulin content
The soluble roasted natural chicory in powder form with a high content of inulin and fructo oligosaccharides (FOS) about from 50% to 60% by weight relative to the dry matter. Its color index as...
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7351437 |
Pet food compositions comprising electrostatically charged gelatin
Animal feed compositions comprising amounts of protein, carbohydrate, fat and a functional ingredient for preventing hairball formation are provided. The functional ingredient comprises at least...
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7332188 |
Animal chew containing fermented soyfood
The present invention relates to an enriched animal chew toy comprising a resin a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched...
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7267836 |
Creamy foodstuff and method for production thereof
The invention relates to a foodstuff having creamy to pasty characteristics having one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in a...
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7267835 |
Sweetener and process for producing the same
The present invention provides a sweetener which has mild sweetness like sugar while maintaining a high sweetness intensity of a Stevia sweetener and also has a sharp head-taste of sweetness, a...
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7244460 |
Tripolyphosphate pet food palatability enhancers
A palatability enhancing composition for extruded pet food containing at least one tripolyphosphate salt in an amount effective to enhance palatability and at least one ingredient selected from...
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7244412 |
Methods for manipulating upper gastrointestinal transit, blood flow, and satiety, and for treating visceral hyperalgesia
Disclosed is a method of manipulating the rate of upper gastrointestinal transit of a substance in a mammal. Also disclosed are methods of manipulating satiety and post-prandial visceral blood...
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7214401 |
Method of manufacturing an aerated carbohydrate containing food product
This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as...
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7186437 |
Appetizing factor and taste enhancer
The invention concerns a novel appetizing agent containing trisodium pyrophosphate combine with a flavour and a taste enhancer, for dry or semi-dry foods for domestic animals, and a method for...
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7186431 |
Sweetening compositions and foodstuffs comprised thereof
A composition for sweetening foodstuffs comprises at least one sweetening agent (e.g., polyol, monosaccharide, disaccharide, trisaccharide, and combinations thereof), and inulin, which comprises at...
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7169433 |
Seasoning stick and method and apparatus for preparing foods
A solid seasoning product in the form of a stick, rod, thread, band, bead, pellet or ribbon from 20 mils to 250 mils thick and having a geometry as a shaped mass that enables the product to be...
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7169431 |
Low fat peanut butter-like product made with tapioca syrup
A water-based, low fat, low calorie peanut butter-like product is provided having a superior texture and mouth-feel that is shelf stable at room temperatures is disclosed. The peanut butter-like...
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7169423 |
Coating composition for food products
A virgin chitosan polymer is added to an acid and water solution in an amount sufficient to form an edible composition having a solids content greater than five percent (5%) and a liquid viscosity....
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7169417 |
Calcium fortification of bread dough
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with...
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7166313 |
Calcium fortification of bread dough
Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with...
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7163711 |
Crystalline α-D-glucosyl α-D-galactoside, saccharide composition comprising the same, process for producing the same, and uses thereof
A crystalline α-D-glucosyl α-D-galactoside which has a melting point of 119–123° C.; a saccharide composition comprising the same; a process for producing the same or the saccharide...
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7147883 |
Compositions containing at least one polyol and inulin characterized by reduced tendencies of the at least one polyol to induce acute diarrhea
A composition containing at least one polyol and certain amounts of inulin relative to the at least one polyol, characterized by a reduced tendency of the at least one polyol to induce acute...
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7141261 |
Production of pectin from soybeans
A novel process for extracting pectin from waste hull/hypocotyl streams during soybean processing is shown. Chemical extracting agents in addition to or in conjunction with heat and agitation are...
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7138154 |
Process for preparing a low-calorie food
The subject of the invention is a process for preparing a food product with reduced calorific value, comprising the step consisting in replacing all or part of the high-calorie substances of the...
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7128940 |
Use of carbohydrate-based metal complexes in non-caking salt compositions
The present invention relates to a non-caking salt composition wherein the salt is an inorganic salt, comprising a transition metal complex or an aluminium complex of a (derivatised) carbohydrate...
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7108880 |
Confectionery composition and methods of using the same for decorating
Improved confectionery compositions and methods of using those compositions are provided. Broadly, the compositions have a sweetening ingredient, a proteinaceous material, and a thickening agent...
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7101582 |
Dried honey enriched with volatile honey compounds
A process for releasing a volatile honey components form a liquid honey is described wherein water is added to honey, extracting the volatile component and optionally adding the honey component to...
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7097831 |
α-Amylase-resistant starch for producing foodstuff and medicaments
The invention relates to foodstuff and animal feed which contain resistant starch on the basis of water-insoluble linear α-1,4-D-glucans. The invention also related to the utilization of resistant...
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7081239 |
Methods for manipulating upper gastrointestinal transit, blood flow, and satiety, and for treating visceral hyperalgesia
Disclosed is a method of manipulating the rate of upper gastrointestinal transit of a substance in a mammal. Also disclosed are methods of manipulating satiety and post-prandial visceral blood...
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