Matches 101 - 150 out of 309 < 1 2 3 4 5 6 7 >
Match Document Document Title
5500234 Crispy chip sandwich and process of producing a sandwich product  
A food product comprising a multilayer cookie or snack having outer layers formed from a crispy type edible food product such as a potato chip or corn chip, etc. with an intermediate marshmallow...
5445831 Psyllium-containing products  
Psyllium husk comprising particle sizes distributed such that: less than about 15% is larger than about 80 mesh, at least about 45% is within the range of from about 80 mesh to about 200 mesh, and...
5443858 Composition for sweetening microwave popcorn; method and product  
A microwaveable mixture useable for preparing a microwaveable popcorn product with the sugar-base flavoring is provided. The mixture includes unpopped popcorn a sweetening blend and a glazing...
5433961 Continuous preparation of non-aggregated edible cores with crisp farinaceous coatings  
A tumbling bed of edible cores is formed which has a longitudinal axis extending from an entrance end to an exit end of the tumbling bed. Individual edible cores travel through the tumbling bed...
5424085 Producing translucent amorphous sugar coated edible nuts and seeds  
Individual coated nuts or seeds are produced by mixing nuts or seeds at 180° F. to 270° F. with coating syrup (including sugar and sweetener syrup) at 270° F. to 330° F., in a rotating pan...
5405625 Cheese-filled snack  
Snacks with smooth, creamy cheese fillings contain pregelatinized rice flour in the filler and casing portions can be baked or microwaved. The cheese filling contains cheese and pregelatinized rice...
5403600 Food fluid retention system  
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...
5385744 Chocolate-encapsulated fillings  
The presence of a specific (H 2 M+HM 2 )-fat, either in the filling or in the coating of encapsulated fillings, results in the retardation of bloom of the chocolate composition. Therefore, the...
5362505 Coating unblanched, raw nuts  
Disclosed is a method for producing individual, crunch-confectionery-coated edible nuts. The raw, unblanched nuts are first coated with a film-forming polysaccharide to maintain the skins adhered...
5362504 Edible microwave susceptor composition  
An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of...
5356642 Process for preparing an enrobed rice and pasta combination  
The present invention relates to a process for preparing an enrobed rice and pasta combination product, said process comprising: (a) combining rice and pasta to form a mixture; (b) applying an...
5298268 Seasoned snack foods and methods for production thereof  
A low fat content, seasoned, cereal-based snack food having a low moisture content is produced. An adhesive for the seasoning is an at least partially amorphous form of a mixture of at least one...
5284666 Method for preparing flavored unpopped popcorn kernels  
A method for preparing flavored unpopped popcorn kernels is disclosed involving dehydrating unpopped popcorn kernels to produce partially dehydrated kernels having retained sufficient moisture for...
5275830 Reduced-fat, ready-to-eat food item  
The present invention relates to a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component, and a binding agent component, wherein a...
5275831 Reduced fat, ready-to-eat cereal  
The present invention relates to a reduced fat, readyto-eat cereal ingredients, said cereal comprising: a base component and a coating component thereon, said base component comprising from about...
5270064 Encapsulated food product with readily removable capsule  
An encapsulated food product for any type of animal has a readily removable non-food capsule surrounding an edible core. An interface between the capsule and core facilitates separation of the...
5268186 Product and process of making heat stable flavors containing fatty acids  
Heat stable flavor compositions are disclosed containing a flavor having a free fatty acid as an essential flavor component in a multivalent metal salt as the heat stabilizer for the fatty acid....
5242695 Edible topping  
An edible syrup product, useful as a sundae topping for ice cream, includes encrystallized glucose and vegetable fat, the quantity of glucose in the product relative to the quantity of vegetable...
5240726 Product and process of making low calorie nuts  
The present invention relates to nuts and nut products which have at least a portion of their natural fat replaced with a low calorie fat-like material. This is achieved by partially defatting the...
5215770 Reduced calorie flavored popcorn  
Reduced calorie flavored popcorns are provided having flavored toppings containing significant quantities of polydextrose, together with water and one or more flavoring and sweetening agent(s),...
5208055 Freeze dried cheese and popcorn product  
A method for producing an improved food product comprising the steps of providing an unlayered, substantially-homogeneous mixture of previously popped popcorn and shredded cheese; heating the...
5198253 Composition and method for conditioning grains  
The present invention is directed to a grain conditioner composition for treating grain prior to rolling the grain into flakes so as to cause increased water uptake and gelatinization, wherein the...
5194278 Fruit-flavored, roasted nuts  
The present invention relates to edible cores, especially nuts (peanuts, cashews, etc.), having a desirable fruit flavoring. More particularly, the invention relates to edible cores which are...
5173296 Compositions containing psyllium  
The present invention relates to marzipan-like compositions comprising psyllium fiber and almond paste, and the use of these compositions as laxatives and/or for cholesterol reduction benefits. The...
5151283 High soluble fiber barley expanded cereal and method of preparation  
Disclosed are puffed, barley based ready-to-eat breakfast cereal products having a high soluble fiber content. The cereal products are characterized by specific densities of about 0.2 to 0.35 g/cc....
5149541 Psyllium-containing produces with a distribution of particle size  
Psyllium husk comprising particle sizes distributed such that: less than about 15% is larger than about 80 mesh, at least about 45% is within the range of from about 80 mesh to about 200 mesh, and...
5132125 Encapsulated corn kernels and method of forming the same  
Encapsulated corn kernels consisting essentially of kernels of corn suitable for popping coated over at least a portion of the outer surface thereof with an edible oleaginous substance or edible...
5128159 Method of making edible coatings for protecting perishable foods against spoilage  
Edible coatings for protecting perishable foods against spoilage and for significantly extending the life of such foods as fruits and vegetables. A protein derived film is prepared from soybeans,...
5108769 Structured fat emulsion in confectionery coating  
A coating is prepared from a composition of fat, selected polyols, and emulsifier. The coating cooled in the normal enrobing process provides a coated product in which the coating resists the onset...
5108772 Puffable cereal pellets which pop upon microwave heating and method of preparation  
Disclosed are puffable gelatinized dough pellets which pop upon microwave heating in a consumer microwave oven. The pellets include an outer skin or casing of sufficient tensile strength to allow...
5094874 Process for infusion of partially-defatted nuts  
The present invention relates to flavorful partially-defatted nuts and a process of preparing them by infusing the nuts with an edible oil. This process makes it possible to produce...
5093139 Method of preparing roasted sunflower shells  
The present invention relates to a method of preparing roasted sunflower shells containing seeds having a generally uniform coating of a flavoring agent thereon, which comprises subjecting raw...
5091198 Composite food products and their production processes  
Novel composite food products comprising a first, soybean protein-based food material and a second, minced meat-based food material which are bonded to each other, and their production processes...
5080914 Snack product and process of making  
A snack product and process of making which pops and expands upon heating with microwaves consists of a solid, partially cooked, poppable and expandable core (moisture content of 12-16 wt. %)...
5069915 Cocoa butter fractions  
The invention concerns with fractions of cocoa butter, with specific N-profiles, which can be obtained by solvent fractionation of cocoa butter. The olein fraction and the stearin fraction to be...
5061499 Honey roasted nuts  
Nuts (peanuts, cashews, etc.) having desirable eye appeal, excellent taste and good storage stability are prepared by coating raw nuts with an adhesive solution containing honey, followed by a...
5023096 Food product and method for making the same  
A method for producing a food product comprising the steps of providing a base layer of cheese; covering the base with a layer of previously popped popcorn; adding a second layer of cheese on top...
5019403 Coatings for substrates including high moisture edible substrates  
A method for coating substrates, including high moisture substrates and substrates having high moisture at the surface, with emulsions or suspensions of a water-soluble protein material and...
5002802 Method of producing flavor infused partially-defatted nuts and product  
The present invention relates to flavorful partially-defatted nuts and a process of preparing them by infusing partially-defatted nuts with an edible oil, preferably containing a flavoring agent...
4988521 Ready-to-eat cereal of reduced sodium content and method of preparation  
Disclosed are ready-to-eat cereals of reduced salt content which nonetheless exhibit the salt taste perception of ready-to-eat cereals having conventional salt levels as well as methods of...
4986993 Composition and method for conditioning grain  
The present invention is directed to a grain conditioner composition for treating grain prior to rolling the grain into flakes so as to cause increased water uptake and gelatinization. The grain...
4981706 Method for manufacturing a food composition, the food and dishes containing this food composition  
The invention relates to a method for preparing a substantially granular food composition which contains digestible starch having a substantially granular structure, whereby said starch is provided...
4981707 Dextrin-based food-grade adhesive including xanthan or carboxymethylcellulose or mixtures thereof  
The present invention relates to dextrin-based food-grade adhesives containing minor amounts of xanthan, or carboxymethylcellulose or combinations thereof. The present invention also relates to a...
4981697 Method of weaning piglets  
A method of weaning piglets is disclosed wherein a coated feed, which coating has a maximum sucrose content of approximately 6%, is fed to piglets at least one week prior to weaning and the piglets...
4963379 Chocolate and wafer bar  
A chocolate bar is disclosed which comprises a chocolate base, at least one first wafer sheet placed on the chocolate base and having an interconnecting web and a plurality of hollow projections...
4952414 Yogurt with crisp cereal pieces  
Disclosed are food products having a first, high moisture portion and second portion comprising crisp, relatively dry materials such as puffed cereal grains or pieces without a discrete interjacent...
4942043 Sunflower based wild bird feed  
A wild bird feed includes a sunflower heart of chip coated with a hydrophobic coating that includes a corn gluten meal. Additionally, a lipid such as beef tallow is added to the coating. A...
4927645 Process for making candy coated snack foods such as popcorn  
A process for making candy coated snack foods comprising popping corn kernels in a microwave oven and melting a candy bar of specified formulation and dimension over the popped corn. Specific...
4927649 Method of making a hemicellulose coated dietary fiber  
A composition of matter comprising an insoluble dietary fiber material coated with hemicellulose is provided. In preferred embodiments, the insoluble dietary fiber material and hemicellulose are...
4910027 Process for sterilizing spices  
A sterilized whole spice is prepared by coating a whole spice with an edible animal protein coating material and then heating the coated spice in a sealed rotating autoclave in the presence of...
Matches 101 - 150 out of 309 < 1 2 3 4 5 6 7 >