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6207205 |
Spicy popcorn with natural ingredients
A method to prepare spicy popcorn with natural ingredients for providing a snack food. The ingredients are turmeric powder, red chili powder, black peppers, sea salt, garlic powder, penut or corn...
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6200611 |
Coated popcorn bars and methods for forming
An apparatus (10) for forming popcorn bars utilizing methods according to the preferred teachings of the present invention is disclosed where popcorn popped in an air popper (12) and coated with a...
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6197353 |
Gluten-derived colloidal dispersions, edible coatings therefrom and method of making
Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of...
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6156361 |
Method for treating a food product
A method for treating a food product, especially nuts, for increased shelf life includes soaking the food product in a solution of anti-oxidant substance and oil, water, or an aqueous oil solution,...
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6103283 |
Process for producing milk infused cereal grain ready-to-eat products
The present invention relates to a process for producing a ready-to-eat cereal and fluid-milk breakfast food product having a firm surface and an interior comprised of fully cooked, soft and moist,...
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6083552 |
Microwaveable popcorn product and method
Microwave snacks that include mixtures of popcorn and an expandable or puffable food pellet are disclosed. The pellets are gelatinized dough pellets which puff or expand upon microwave heating in a...
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6033695 |
Non-temper, low lauric fat compositions
Non-temper, low lauric fat blends suitable for coatings contain the following fatty acid residues in the amounts indicated: 10-30 wt % C12:0 20-80 wt % total (C16:0+C18:0) 30-60 wt %...
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6033696 |
Coated snack food product
A finger-food snack containing from about 8 to 16% of whole milk solids and being in the form of a body, obtainable by cooking-extrusion-expansion of a cereal based mixture, that is coated with a...
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6024995 |
Food product with a filling and a method of producing it
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6013291 |
Microwave popcorn with liquid fat and method of preparation
Disclosed are methods of preparing lowfat and reduced fat popcorn microwave popcorn articles using cold kernel popcorn (60° F.) such as from winter storage. The methods employ low levels (1% to...
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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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6007859 |
Method of coating a product with a liquid coating in a cooling chamber
In cooler used for coating a product such as food with a uniform layer of a liquid coating material, the mass of the product is measured either in the cooling chamber or just before it is...
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6001404 |
Method of making coated ball-shaped frozen dessert product
A method of making a coated ball-shaped frozen dessert product in which an ice cream mix is coated around a center material. The method includes charging an edible center material into a rotary...
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5997917 |
Processed oats and a method of preparing the same
Processed oats having a remarkably decreased viscosity when dispersed in hot water or boiling water, a method of preparing the same, and a food and beverage containing the same are disclosed. The...
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5993869 |
Packaged microwave popcorn formulation
A microwave popcorn product is provided. The product includes a flexible expandable bag having a charge of unpopped popcorn and oil/fat-containing slurry therein. The oil/fat-containing slurry...
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5985341 |
Chocolate articles
Chocolate articles, especially a chocolate sweet, with an improved, new kind of taste sensation are described. For this purpose, the chocolate article contains a first filling and a second filling...
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5939119 |
Coating for nuts
A process for coating nuts which comprises immersing the nuts in a molten edible material which is solid at ambient temperature to coat the nuts with molten edible material, separating the excess...
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5935627 |
Non-trans, non-temper filling fats
A novel fat-blend for low trans filling fat compositions or for wrapper margarine that upon use do not display posthardening comprise: SUS, SSU and SU 2 -triglyceriden, wherein: i) the...
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5919513 |
Dietary fiber composition
A sucrose-free, artificial sweetener-free dietary fiber composition contains about 5 to about 95 percent methylcellulose by weight based on total weight of the composition, about 5 to about 75...
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5919502 |
Compound liquor
A process for the production of a compound liquor suitable for making compound coatings and alternatives to chocolate which comprises mixing a cocoa powder which has been obtained from cocoa beans...
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5891246 |
Seed coating apparatus
A seed coating apparatus for applying a coating fluid to seeds, consists of a seed input, a housing connected to the seed input, the housing having a seed output, a rotating seed dispersing member...
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5858428 |
Container and filled food product assembly
The product includes a shell which is generally cup-shaped with a rim in the form of an annular flange which projects radially outwardly of the product. This rim avoids the risk of smearing when...
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5855939 |
Food slices and method and apparatus for making same
Nut butter and jelly food slices are provided. They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The...
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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...
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5804244 |
Spicy hot corn and method of making
A new SPICY HOT CORN for providing a snack food. The inventive device includes red peppers, vinegar, salt garlic and chili powder cook with corn kernels to form a popcorn with a zesty flavor.
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5798132 |
Process for applying a flavored coating to a food product
The present invention involves the preparation of a starch-based food product coating containing a mixture of seasoning and liquid and dry ingredients that is applied on the product and...
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5789001 |
Ruminant feed and method for making
A ruminally inert fat for a ruminant feed is made by applying reducing sugars to oilseed meats and heating to induce non-enzymatic browning. The process is controlled to ensure penetration of the...
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5770248 |
Reduced fat shredded wafers and process
Reduced fat, low-fat, or no-fat shredded whole grain wafers or biscuits are produced which exhibit a non-gritty smooth or a slippery mouthfeel and glossy appearance even though the fat content is...
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5753287 |
Flavored popping corn with low or no fat
A flavored and/or colored unpopped popcorn is prepared by use of an amylase-treated low viscosity starch. Such popcorn may be popped in a microwave oven without the use of added fat or oil. Not...
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5750166 |
Composition and method for flavoring popcorn product
A method of coating unpopped popcorn kernels for enhanced flavor impact is provided. According to one application, an aqueous-based adhesive composition is applied to unpopped popcorn kernels and a...
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5747093 |
Sucrose-free dietary fiber composition
A sucrose-free, artificial sweetener-free dietary fiber composition contains about 2 to about 95 percent methylcellulose by weight based on total weight of the composition, about 5 to about 40...
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5736178 |
Colloidal dispersions of gluten, method of making and use therefor
Film forming colloidal dispersions containing gluten-derived gluten and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates to provide...
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5714185 |
Protected feed product
The diets of ruminant animals include proteins which are, unfortunately, largely degraded in the rumen. Therefore, most of the protein is not available to the animal in the intestine where the...
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5705207 |
Method of making gluten colloidal dispersions and edible coatings therefrom
Film forming colloidal dispersions containing gluten or gluten-derived proteins and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of substrates...
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5702741 |
Granular particulate food composition and method of making
A granular particulate composition, which may be employed to coat an exterior surface of a food, particularly meat, to provide for fluid retention, is prepared by combining individual particles of...
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5690979 |
Method of preparing reduced fat microwave popcorn
Disclosed are microwave popcorn articles which upon microwave heating provide popcorn of reduced fat content, better fat distribution and improved taste as well as methods for the preparation of...
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5688543 |
Composition and method for flavoring unpopped popcorn
A method of coating popcorn pieces is provided. According to one application of the method, an aqueous-based adhesive composition is applied to prepopped popcorn flake. Flavorant is then added in a...
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5656312 |
Dietary food supplement and method of preparing
A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant...
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5651988 |
Combination osmotic and bulk forming laxatives
A combination bulk-forming and osmotic laxative is provided by combining a bulk-forming laxative in the form of psyllium hydrophilic mucilloid with an osmotic laxative such as lactitol. The...
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5609896 |
Vitamin augmented rice composite and method therefor
Vitamin augmented rice composites and methods include ground rice, vitamin, a binding agent, a cross-linking agent for setting the binding agent, an antioxidant, a moisture barrier agent and an...
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5595780 |
Process for the preparation of partially-defatted nuts and product thereof
The present invention relates to a process for preparing flavorful partially-defatted nuts and the nuts so prepared. The process involves partially defatting nuts and then contacting them with an...
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5585127 |
Composition and method for flavoring popped popcorn
A flavored, aqueous-based, adhesive composition containing no added fat or oil is sprayed onto popped popcorn, then a dry flavorant is applied, and the popcorn dried of excess moisture.
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5571546 |
Food product and method of making same
Edible coating compositions containing a mixture of linear and branched polysaccharides, are provided, by a mixture of waxy and non-waxy starches. The coating composition contains waxy starch...
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5571545 |
Hamburger type food material and process of making it
A hamburger type food material to be stuffed with an edible stuffing which comprises as a main ingredient granular soybean proteins and 0.5 to 5% by weight of casein as dry weight, 0.5 to 6% by...
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5567454 |
Nut butter and jelly food slice
Nut butter and jelly food slices are provided They preferably include a first layer of jelly and a second layer of jelly disposed in contacting relationship with the first layer of jelly. The first...
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5567453 |
Process of coating foods with a system for fluid retention and product thereof
Foods are coated with a mixture of egg albumen, a milk protein, an ungelatinized starch and water to provide a system for retaining fluids in the foods, particularly those foods which are heated to...
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5543164 |
Water-insoluble protein-based edible barrier coatings and films
This invention describes new water-insoluble protein-based edible coatings and films having improved barrier and mechanical properties, and methods for their preparation from water-soluble...
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5525366 |
Process for preparing food products having grain shells and enclosed non grain interiors
The present invention relates to a process for making a food product having an outer grain shell component comprised of visible, cooked cereal grains or parts of cereal grains, joined together,...
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5512308 |
Preparation of fruit and nut mixes with improved texture and texture stability
Disclosed is the preparation of fruit and nut mixes with improved texture stability. Such mixes contain from about 15% to about 60% fruit and from about 40% to about 85% nuts wherein at least about...
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5510130 |
Ready-to-eat cereal flakes and process for making same
The present invention comprises a process for preparing ready-to-eat cereal flakes having edible matter embedded therein, said process comprising: (a) preparing a dry mix comprising cereal grain...
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