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7618666 |
Edible candy confection with improved shelf-life and method of making thereof
An edible candy confection and a method of making the confection is disclosed. The method includes the steps of freezing fresh fruit, coating the frozen fruit with sugar solids sufficient to reach...
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7445804 |
Chocolate coated beverage creamer
An article of manufacture useful for adding creamer base to hot beverages such as coffee or tea-based beverages comprises (a) a center core comprising a creamer base (for example, the creamer base...
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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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7416752 |
Method of fortifying seeds with an essential fatty acid, fortified seed and food product
A method is provided for fortifying a seed, grain, nut, bean, or the like with an essential fatty acid such as docosahexaenoic acid or eicosapentaenoic acid. Using the method, it is possible to...
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7390522 |
Composition and coated bakery products
A composition which is suitable as a replacement for chocolate comprises: at least one ingredient selected from the group consisting of cocoa-derived materials and sugars; and at least 25% by...
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7351441 |
Easily dispersible granules of soybean protein
An easily dispersible granule of soybean protein having powdery soybean protein whose surface is coated with a carbohydrate, which is not readily digestible, wherein the carbohydrate is present in...
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7297356 |
Method for manufacturing animal feed, method for increasing the rumen bypass capability of an animal feedstuff and animal feed
An animal feed that comprises a feedstuff and a coating, where the coating increases the amount of the feedstuff that passes through the rumen without being degraded by the rumen microflora,...
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7186435 |
Milk chocolate containing water
A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder...
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6987182 |
Process for producing cold-gelling hydrocolloids
A dry hydrocolloid powder with cold-gel capabilities is produced by: dissolving a hydrocolloid comprising polysaccharide chains in an aqueous solution; heating the dissolved hydrocolloid solution...
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6869628 |
Methods and formulations for providing gloss coatings to foods and for protecting nuts from rancidity
The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss...
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6830766 |
High protein foodstuff
The present invention is a high-protein foodstuff that includes at least two layers wherein at least one of the layers includes at least 25% of protein and wherein the high-protein foodstuff may...
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6808727 |
Meal-equivalent food bar
An improved meal-substitute food bar, herein called a meal-equivalent food bar because it is divided into segments equivalent to the sequence of courses in a conventional meal, including appetizer...
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6805888 |
Method for preparing a puffed grain food product and a puffed grain food product
The present invention relates to a method for preparing a puffed grain food product having a mixture of puffable low expansion grain and puffable high expansion grain. Flavoring agents, coloring...
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6793949 |
Soluble particles with encapsulated aroma and method of preparation thereof
The present invention describes aromatized particles containing aromatized vegetable oil contained within a shell of a water soluble encapsulant such that upon dissolution with hot water a burst of...
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6790466 |
Food product comprising a solid mass base on chocolate or the like in contact with a humid mass
A food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88%,...
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6770312 |
Frozen foods and process for producing the same
The frozen food product according to the present invention contains as a major ingredient boiled rice grains or boiled pasta pieces; a water migration-preventing layer formed on the surface of each...
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6746700 |
Caramel corn product and a method of making the caramel corn product
A composition that includes a puffable food component and an edible emulsion, where the edible emulsion is a water-in-oil emulsion or an oil-in-water-in-oil emulsion, and the edible emulsion...
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6737099 |
Process for the deagglomeration and the homogeneous dispersion of starch particles
Slurries of amylaceous flour from milled seed of cereals, beans, and legumes containing dispersed particles of starch-protein agglomerates are subjected to high pressure processing to obtain...
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6733805 |
Food product comprising a solid mass based on chocolate or the like in contact with an aqueous phase
A food product comprising a substantially solid mass based on chocolate or a chocolate-like product in contact with an aqueous phase in unfrozen state, with a local free moisture content ranging...
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6733799 |
Method for treating hypercholesterolemia, hyperlipidemia, and atherosclerosis
A method for reducing mammalian serum total cholesterol, LDL cholesterol, apolipoprotein B and triglyceride levels, by ingesting a stabilized rice bran derivative selected from the group consisting...
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6723357 |
High energy snack food product and process of manufacture
High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil,...
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6689405 |
Fat-like agents for low calorie food compositions
A composition suitable for use as a fat-like substitute in low-calorie, aqueous-based foodstuffs comprising dry, water-dispersible particles, said particles consisting of an agglomerate of...
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6676982 |
Nutritional food bar for sustained energy
A nutritional food bar for providing sustained energy to the consumer is provided. The bar has a core, a coating, and comprises a mixture of vitamins, minerals, proteins, carbohydrates and fats....
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6623782 |
Process for producing popcorn
A process for producing popcorn comprising the steps of (a) mixing a polyglycerol fatty acid ester having an HLB of 10 or less made from a polyglycerol having an average degree of polymerization of...
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6613369 |
Vegetable sausage analogues
Vegetable sausage analogues are provided which have texture and flavor delivery components dispersed within a set-up matrix formed from a composition including powdered vegetable protein. Included...
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6544566 |
Composition containing plant sterol, soy protein and isoflavone for reducing LDL cholesterol
A composition is provided comprising a plant sterol and a soy protein material and/or and isoflavone selected from genistein, daidzein, glycitein, biochanin A, formononetin, and their naturally...
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6521273 |
Malt-infused cocoa and chocolate formulations
A malted-infused chocolate formulation comprises from 19% to 50% by weight of cocoa liquor and from 81% to 50% by weight of a non-fat, cereal based cocoa extender; or alternatively the formulation...
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6500474 |
Multi-textured food product and method of producing same
A multi-textured food product having a substantially continuous chunky coating. The food product has a central food piece, a thick solid or semi-solid fat-based coating covering the central food...
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6488971 |
Resilient pure chocolate coating composition for novelty ice cream items
A resilient pure chocolate coating composition for coating novelty ice cream items is provided. The coating composition is anhydrous, having a melting point above 0° C. and below 20° C. It...
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6451362 |
Phytoglycogen coated food and process of preparing
Phytoglycogen coatings on Ready-to-Eat cereals provide extended bowl life. When added to food surfaces prior to frying, phytoglycogen decreases loss of crispness during post-frying storage, and...
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6423355 |
Imbibant grains for bakery and other uses
There is provided a grain suitable for use in baked products and a method for producing the grain in which the grain has been preconditioned by physical action sufficient to induce an internal...
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6419976 |
Bean-nut popping beans
Novel snack foods, foodstuffs, and methods of producing the same from popping beans are claimed.
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6419911 |
Psyllium containing snack bars, processes for making these, and uses thereof
The invention is a psyllium containing snack bar. Also included as part of the invention are processes for making snack bars. The product may be used in a therapeutic or dietary regime, for...
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6391373 |
Rheologically modified confectioneries produced by employing particular particle size distributions
This invention relates to confectioneries, and particularly reduced fat chocolates comprising an admixture of non-fat chocolate ingredients in accordance with specified particle size distribution...
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6376000 |
Method of creating painted chocolate
A method of forming chocolate mold having an image printed thereon. The method includes the steps of forming a piece of edible paper, releasably securing a first side of the edible paper to a...
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6346284 |
Food or nutritional supplement, preparation method and uses
The invention concerns a complete food or nutritional supplement containing at most 10% of water by weight, preferably at most 5% of water, and more preferably at most 2% of water, with low...
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6335041 |
Dry composition for batter coating comprising soft wheat flour and leavening system
An improved tempura batter system comprises an improved primer layer and improved batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components which...
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6322845 |
Method for producing pelletized fuzzy cottonseed
The invention is a method for producing pelletized whole fuzzy cottonseed. The method comprises selectively delivering a measured amount of linted cottonseed to a screw extruder. The screw extruder...
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6309682 |
Dry lamellar-structure pet food product
A food composition, particularly for pets, is prepared by adding and mixing cereal, vegetable protein, animal meal, vegetable by-products and lipid ingredients together and extrusion-cooking the...
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6303586 |
Supportive therapy for diabetes, hyperglycemia and hypoglycemia
Methods for controlling serum glucose level in a mammal comprising ingesting a stabilized rice bran derivative selected from the group consisting of a solubilized fraction, an insolubilized...
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6299915 |
Protective coating for food, method for producing same and products coated by same
The invention relates to a hydrocolloid protective coating for food and/or agricultural products comprising: 5-95% dried hydrocolloid gel; 0.2-50% of one or more natural compounds isolated...
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6274183 |
Rice composition for coating foods
A food coating composition which is manufactured from so-called fragrant or scented rices, which are also known as "aromatic rices," and which derive their distinct aroma and flavor primarily from...
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RE37275 |
Food slices and method 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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6251454 |
Preparation of coated confectionery
Coated confectionery is formed by introducing pieces of a first confectionery material into recesses in one of a pair of cooled rollers. These are carried around by contra-rotation of the rollers...
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6251448 |
Chocolate or compound coating with unique texture
The present invention relates to the production of chocolates and compound coatings having a unique texture and mouthfeel while being eaten. The chocolates and compound coatings include hydrocolloids.
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6248379 |
Puffed cereal cakes
The invention provides a process for the preparation of puffed cereal cakes, preferably rice cakes, comprising the steps of: providing a cereal grain, preferably a milled parboiled rice, wherein...
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6224928 |
Method for making sandwiches
An article and method of making sandwiches. The article has a floor and a pair of side walls and is open along the top and at least one end and is sized to have a floor width which is equal...
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6210741 |
Grain based, extruded product preparation
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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6210738 |
Freeze-dried ginseng berry tea
The present invention relates to novel compositions of freeze-dried ginseng berry and other natural health promoting ingredients in a mixture suitable for making tea. The compositions and methods...
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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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