Matches 201 - 250 out of 566 < 1 2 3 4 5 6 7 8 9 10 11 12 >
Match Document Document Title
5211980 Lipid pelletization methods, apparatus and products  
Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an...
5204029 Methods of encapsulating liquids in fatty matrices, and products thereof  
Microcapsules having a solid, fusible shell and a multiplicity of liquid cores. The microcapsules can be made by spray-cooling a water-in-oil type emulsion. The microcapsules, in aggregate, are a...
5198251 Gradual release structures for chewing gum  
Gradual release structures for the release of active agents in chewing gum and a process for making such structures are provided. The gradual release structures are formed by extrusion techniques...
5192569 Fat-like bulking agent for aqueous foods comprising microcrystalline cellulose and a galactomannan gum  
Microcrystalline cellulose intimately admixed with a galactomannan gum such as guar gum, in an aqueous medium and then dried, preferably by spray drying, forms a novel aggregate comprising a powder...
5192563 Strongly mint-flavored chewing gums with reduced bitterness and harshness  
A method of making a zein-cellulose derivative gum ingredient is disclosed. Preferably, a solution of zein and water at a pH of between about 11.5 and about 12.1 is prepared, containing between...
5192581 Protective layer for preventing electroless deposition on a dielectric  
A dielectric substrate is coated with a protective layer and a catalyst film is formed in a laser irradiated predetermined pattern on the protective layer so that during electroless deposition a...
5192561 Aspartame stability in chewing gum using an acid gelatin system  
The present invention relates to a method of preparing a stabilized sweetener ingredient containing aspartame, a stabilized aspartame sweetener ingredient for use in chewing gum, and a chewing gum...
5183690 Starch encapsulation of biologically active agents by a continuous process  
Biologically active agents to be encapsulated are continuously blended with a starchy material and water, subjected to high-shear mechanical action at a temperature above the gelatinization...
5175142 Compositions for scenting finished elastomeric base products as well as their scenting processes  
A solid or liquid composition of food quality, non-allergenic and non-toxic, for scenting finished products formed of elastomers by contact of these finished products and these compositions before...
5173321 Flavored konnyaku compositon, process for preparing same and food product containing same  
A flavored konnyaku compositon contains a konnyaku gel structure having a pH value ranging within 6 to 8 substantially uniformly in its entirety and a seasoning material distributed in the gel...
5171605 High protein crumbs for coating foodstuffs  
Foodstuffs comprising a bakery component and a moist filling or other component, in the form of crumbs for coating a moist filling are described which contain a heat set protein, which reduces the...
5169657 Polyvinyl acetate encapsulation of sucralose from solutions for use in chewing gum  
A sucrose-containing chewing gum ingredient is prepared by mixing about 50 to about 95 parts by weight polyvinyl acetate with about 5 to about 50 parts by weight of a solution comprising sucralose...
5169658 Polyvinyl acetate encapsulation of crystalline sucralose for use in chewing gum  
A sucrose-containing chewing gum ingredient is prepared by homogeneously mixing about 50 to about 97 parts by weight heat-softened polyvinyl acetate with about 3 to about--50 parts by weight...
5165946 Animal feed additive and method for inactivating mycotoxins present in animal feeds  
A dry solid animal feed composition in which biodegradable feed is contaminated with a mycotoxin and is admixed with a mycotoxin inactivating agent comprising particles of a phyllosilicate mineral...
5164210 Zein/shellac encapsulation of high intensity sweeteners in chewing gum  
A stabilized high intensity sweetener ingredient for use in chewing gum is prepared by encapsulating a high intensity sweetener using a mixture of about 75 to about 99 weight percent zein and about...
5156866 Flavor and taste composition for a chewing gum  
There is disclosed a flavor and test composition for a chewing gum which has an effect of extending release of a flavor and taste of the chewing gum and is constructed by coating or melting and...
5154938 Gum composition having dispersed porous beads containing plasticizers  
A gum having extended softness during the chew that contains water-insoluble porous polymeric beads having microporous passages impregnated with plasticizer.
5154939 Use of salt to improve extrusion encapsulation of chewing gum ingredients  
An improved method of encapsulating an active ingredient for use in chewing gum involves extruding a blend of polyvinyl acetate, an active ingredient and salt. The invention also includes an...
5153011 Chewing gum flavor ingredient  
A flavor ingredient has been found to provide long lasting, high intensity and high quality flavor when used in chewing gum compositions. The flavor ingredient contains between 7-30% by weight of a...
5147677 Process for producing microparticulated protein and the product thereof  
The present invention is directed to a process for the manufacture of microparticulated protein from egg white and gelatin protein phases, the product manufactured therefrom, and to the use of the...
5139798 Polyvinyl acetate encapsulation of codried sucralose for use in chewing gum  
A sucrose-containing chewing gum ingredient is prepared by codrying sucralose with a codrying agent and homogeneously mixing about 50 to about 97 parts by weight heat-softened polyvinyl acetate...
5139794 Use of encapsulated salts in chewing gum  
The use of encapsulated salts to enhance flavor and sweetness characteristics of gum is disclosed. The gum of the present invention comprises gum base, a sweetening and bulking agent, a flavoring...
5128155 Flavor releasing structures for chewing gum  
Flavor releasing structures for chewing gum are provided. The structures consist of a core having a flavor reservoir material and a binding material. The cores may be coated with a flavor barrier...
5126151 Encapsulation matrix  
The present inventive composition concerns a composite delivery system having a substantially hydrophobic exterior comprising: (a) an agglomerated mixture of a core material selected from the...
5126150 Compositions containing psyllium  
Calcium lactate coated psyllium fiber composition and psyllium-containing baked cookie composition having high fiber content and good eating qualities. These baked cookies comprise calcium lactate...
5124162 Spray-dried fixed flavorants in a carbohydrate substrate and process  
An antioxidant free, stable, fixed flavor is prepared from a mixture of flavor, maltose, malto-dextrin and a carbohydrate film former by spray-drying the mixture to form a dense product of at least...
5116627 Chewing gum containing compositions for controlled release of flavor bearing substances and process for producing same  
Described is a chewing gum comprising a chewing gum base having dispersed therein, separately, a multiplicity of sweetener bearing polymeric particles and/or flavor-bearing polymeric particles,...
5114726 Process for preparing aspartame coated organic acid  
A coated consumable product and process for manufacturing such a product are disclosed. The product comprises aspartame and citric acid or malic acid made by use of a process which produces a...
5112625 Aqueous zein coated sweeteners and other ingredients for chewing gum  
A method of making zein coated, high-potency sweeteners or other gum ingredients that does not use alcohol is disclosed. A solution of zein and water at a pH of between about 11.5 and about 12.1 is...
5108763 Microencapsulated high intensity sweetening agents having prolonged sweetness release and methods for preparing same  
The present invention is a directed at a sweetening agent delivery system having prolonged sweetness release prepared by a method which comprises the steps of (A) providing the following...
5106632 Enhanced sweetness of acesulfame-K in edible compositions  
An acesulfame-K containing composition exhibiting enhanced sweetness comprises one or more food grade acids, acesulfame-K and potassium chloride.
5098715 Flavored film-coated tablet  
The invention comprises a flavored thin film coating on solid oral dosage pharmaceutical tablets containing unpleasant tasting ingredients such as triprolidine hydrochloride and pseudoephedrine...
5098718 Enzymatically degradable coating compositions for feed additives intended for ruminants  
Enzymatically degradable compositions for the coating of feed additives intended for ruminants, including zein, at least one hydrophobic substance, optionally at least one non-water-soluble polymer...
5098724 Low sodium salt composition and method of preparing  
A low sodium salt composition contains NaCl, a bulking agent and optionally a binder. The composition preferably has a density of less than about 0.6 gram/cc and tastes, handles and flows like a...
5098725 Heat stabilized flavoring agents coated with hydrogenated castor oil  
Very small particles of flavoring materials which are labile when subjected to both heat and an aqueous medium are coated with a coating material containing hydrogenated castor oil and having a...
5094862 Salt substitute granule and method of making same  
A free-flowing salt substitute granule which comprises a core composition comprising a nonsweet carbohydrate and a coating on the core comprising sodium chloride.
5089278 Microwave browning composition  
A heat- or microwave-activated browning composition is prepared for coating a food product to produce surface browning on exposure to heat or microwave energy. A method of browning a food product...
5087461 Double-encapsulated compositions containing volatile and/or labile components, and processes for preparation and use thereof  
A spray-dried composition comprising a volatile and/or labile component in a carrier, is further encapsulated in an extruded glassy matrix comprising: (a) from about 40 to about 80 percent by...
5080916 Low-caloric sweetening composition of microcrystalline appearance  
A low-caloric sweetening composition of micro-crystalline appearance comprises microcrystalline mesoerythritol particles whose surface is coated with a sweetening component containing at least one...
5080917 Oral compositions for ruminants  
A coating agent for delaying the release of a physiologically active substance to be administered per os to ruminants, said coating comprising a veterinary acceptable water-soluble, synthetic high...
5071661 Process for dehydrating potato products  
A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes. In accordance with the process of the invention, a food...
5066616 Method for improving photoresist on wafers by applying fluid layer of liquid solvent  
A method for applying photoresist to a top surface of a semiconductor wafer for defining an electronic circuit pattern. The wafer is placed on a horizontal turntable and liquid solvent is dispensed...
5064658 Encapsulated synergistic sweetening agent compositions comprising aspartame and acesulfame-K and methods for preparing same  
This invention pertains to sweetened chewing gum compositions which comprise (A) a gum base; (B) a bulking agent; (C) a flavoring agent; and (D) an encapsulated synergistic sweetening agent...
5059434 Microwave browning composition and process for producing the same  
Described is a process for producing a cooked edibly browned storage-stable fibrous proteinaceous muscle tissue foodstuff including the steps of: (a) providing a particulate flowable flavoring...
5057328 Food acid delivery systems containing polyvinyl acetate  
An improved food acid delivery system that effects a controlled release of the acid provides prolonged sourness, flavor and juiciness duration in chewing gums, pharmaceuticals and other...
5053236 Generation of aroma during microwave cooking  
An aroma-generating flavor composition is described which will generate desirable aromas when a food and/or a package is subjected to microwave radiation. The composition comprises an...
5051265 Preparation of crude chocolate powder and products therefrom  
To produce a powder for milk chocolate having a high percentage content of free fats, milk, cocoa mass and sugar are mixed, a fatty phase, an aqueous phase and a residue are separated by...
5049401 Glucomannan product and a method to coagulate it  
The present invention provides a product containing glucomannan mixed with encapsulated acidic material having a wall made of hydrophobic substance which melts at a temperature higher than the...
5043169 Stabilized Sweetner Composition  
A stabilized dipeptide sweetening composition useful in chewing gum applications provides longer shelf life stability and improved longer lasting sweetness. A dipeptide sweetner such as appartame...
5021249 Method of making a savory flavor granule and a free flowing savory flavor granule  
A free-flowing savory flavor granule which comprises a core composition comprising a nonsweet carbohydrate and a coating on the core comprising savory flavor.
Matches 201 - 250 out of 566 < 1 2 3 4 5 6 7 8 9 10 11 12 >