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7579030 Food products with biocontrol preservation and method  
Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be...
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.
7449205 Banana coating for enhanced quality on storage and shipping  
Coatings for fruit, particularly respiring fruit, such as bananas or melons, are disclosed. The coatings comprise food grade materials selected from polysaccharides, proteins, lipids, waxes, and...
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...
RE40059 Sensitive substance encapsulation  
A process for stabilizing a sensitive substance; (a) plating a sensitive substance onto a solid carrier under a controlled atmosphere to reduce loss of the sensitive substance; (b) encapsulating...
7258880 Composition for use in animal nutrition comprising a controlled release lipid matrix, method for preparing the composition and method for the treatment of monogastric animals  
The present invention relates to a composition for use in animal nutrition comprising a controlled release matrix and to a method for preparing said composition. Moreover, the present invention...
7179497 Coated pelletized shortening  
A process and device is provided for coating a formed rod or pellet of shortening with a layer of shortening having a higher melting point to prevent agglomeration of the shortening pellets during...
7153531 Food composition  
Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20...
7097868 Stable coated microcapsules  
A microencapsulated composition containing lipophilic compounds is prepared by reducing the particle size of the lipophilic compound in the presence of a surface active agent to form a first...
7070820 Coated particles containing an active  
The present invention relates to coated particles comprising a coating and a core particle comprising an active, wherein the coating comprises a gas phase component. The invention also relates to...
7056541 Coated chewing gum, a method for preparation thereof and the use of one or more active substance(s) in solid form  
A coated chewing gum comprising a core of chewing gum and a coating comprising a coating material and one or more active substances in solid form. The use of an active substance in solid form in...
6887502 Compositions comprising fat soluble substances in a glassy carbohydrate matrix  
The invention relates to compositions containing a fat soluble substance in a glassy carbohydrate matrix having maltose or a mixture of low-molecular weight carbohydrates, and, optionally, a...
6875443 Encapsulated long chain alcohols  
The present invention is directed to the encapsulation of long chain alcohols, C 20 -C 36 , in various materials including polymers and waxes. Through the proper selection of the polymer the...
6835397 Controlled release encapsulated bioactive substances  
The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae . The...
6797291 Stable hygroscopic compositions and methods for stabilizing hygroscopic ingredients  
The present invention provides methods and compositions for providing controlled protection for hygroscopic ingredients that will be exposed to moist or humid environments for significant periods...
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...
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%,...
6770311 Caviar alternative and method of making same  
A man-made caviar alternative, including granules having a gelled center in a syrup exhibiting the same organoleptic properties as caviar from sturgeon. The granules are made from a mixture of...
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...
6716463 Coating agent for cooking range heated frozen food comprising core food and layer of coating, and food using the same  
A coming layer agent is provided which can substantially avoid water from transferring from a food substrate to a “coatings”, such as a sheet and a coating, even when the food has been...
6692779 Food products with biocontrol preservation  
Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be...
6652895 Encapsulation compositions  
Carbohydrate-based glassy matrices which are stable in the glassy state at ambient temperatures may be prepared by the use of aqueous plasticizers with melt extrusion. Such glassy matrices are...
6596337 Food composition in the form of a dry emulsion, preparation method and use thereof  
The invention concerns a dry emulsion characterised in that it is obtained by drying a dispersion of at least a weakly soluble edible substance also called active substance (MA) in a continuous...
6592916 Edible microcapsule and food containing the same  
An edible microcapsule comprising a core and a capsule wall, wherein the core is an edible hydrophobic substance, the capsule wall is formed by salting-out of a combination of a protein and an...
6582941 Microorganisms capable of producing highly unsaturated fatty acids and process for producing highly unsaturated fatty acids by using the microorganisms  
The present invention relates to the Schizochytrium genus SR21 strain and a microorganism belonging to the same species as does said SR21 strain or having substantially the same fungological...
6579548 Method of making a granular food product  
A process for the production of the granular food product by preparing a premix of powdered constituents of the filler and fat, forming the premix into granules or agglomerates by atomizing an...
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...
6468568 Oligosaccharide encapsulated mineral and vitamin ingredients  
A mineral or vitamin fortification ingredient which does not deleteriously affect palatability and appearance of foods is obtained by encapsulation of the mineral or vitamin in a grindable, glassy...
RE37860 Particulate flavor compositions and process to prepare same  
The process provides particulate flavor compositions having a flavor oil fixed in a particulate polyol material. It consists in mixing a mono- or disaccharide, a polysaccharide and water with a...
6444242 Microencapsulated oil or fat product  
The invention relates to a microencapsulated oil or fat product, wherein at least one oil or fat is dispersed in the matrix material as particles or drops having an average diameter of less than or...
6436453 Production of oil encapsulated minerals and vitamins in a glassy matrix  
A mineral or vitamin fortification ingredient which does not deleteriously affect palatability and appearance of foods is obtained by encapsulation of the mineral or vitamin in a grindable, glassy...
6399129 Cooking aid of the lump type  
Cooking aid of the lump type having the shape of a lump with a granular surface and comprising a flavoring core and a coating of a binding base and visual components. Also, a process for preparing...
6391374 Soy-based food products and methods  
Soy-based, flaked food products are provided. In one form, the food product includes defatted soy flakes, an exogenous source of protein and isolated starch. The product may further include a...
6325859 Process for preparing beads as food or tobacco additive  
A method for preparing beads containing at least one active ingredient, such as a flavor, fragrance, vitamin, and/or coloring material, to food or tobacco products, where the active ingredient is...
6312741 Encapsulated food acids for preservation of baked goods  
An improved ingredient and method of provides a bread dough with an acid environment conducive to preserving a baked good prior to baking without deleteriously affecting the bread dough prior to...
6306447 Integrated emulsifier and edible fiber  
Composition: There is provided a process for the preparation of composition including at least one emulsifier and at least one edible fiber, the process including i) providing an initial...
6261613 Refrigerated and shelf-stable bakery dough products  
The present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made...
6258297 Water-redispersible granules including a liquid active material and a non ionic alkoxylated type surfactant  
Water-redispersible granules including at least one active material in the form of a hydrophobic liquid, at least one non-ionic surfactant selected from polyoxyalkylene derivatives, and at least...
6190722 Process for preparing flavor composition  
A process for the preparation of a substantially free flowing particulate flavor by mixing an oil soluble flavor with a melted edible fat having a melting point from about 30° C. (85° F.) to 93°...
6177064 Anti-cariogenic activity of erythritol  
The present invention anti-cariogenic activity of erythritol. The invention further discloses the use of erythritol in food preparations as an at least partial replacer of sugar or other cariogenic...
6174554 Encapsulated liquid product  
A dry food base, such as dry soup and gravy food base, which includes a polysaccharide encapsulated oil based flavor that contain an edible coating which is effective for delaying release of flavor...
6162474 Vitamin powders for beverage applications and method of making  
The present invention provides a powder composition which comprises droplets of a fat soluble vitamin which droplets average about 70 to about 200 nanometers in diameter, and which are dispersed in...
6153236 Low melt encapsulation with high laurate canola oil  
The present invention is an encapsulated substrate, and in particular, a substrate encapsulated with a low melt vegetable oil. The use of a low melt vegetable oil has several advantages over...
6149953 Seeded microcapsules  
Microcapsules comprising a core surrounded by a shell having seeding agents disposed therein for the purpose of imparting enhanced or unique structural and/or functional characteristics to the...
6139887 Powder- and tablet-form salt- and fat-containing food products  
A food product powder which includes salt particles coated with a fat is prepared by mixing salt crystals and a fat to obtain a paste and roll-refining the paste to size-reduce the salt crystals to...
6126974 Anti-caking anti-mycotic food ingredient and process for producing the same  
The present invention relates to a food ingredient composition having anti-mycotic and anti-caking functionality, and a process for producing the same. The food ingredient composition contains a...
6120821 Method for preparing color changing food  
A food composition having the ability to change color when heated to a temperature above 160°, comprising (1) an edible substrate and (2) a color system of colored edible particles coated by a...
6106875 Method of encapsulating flavors and fragrances by controlled water transport into microcapsules  
A method of encapsulating an amphiphilic volatile flavor or fragrance compound into a microcapsule having a hydrogel shell and an oil core. The flavor or fragrance compound in a fluid is...
6106871 Method for increasing milk production in lactating dairy cattle  
A method increasing milk production in lactating dairy cattle by administering to prepartum cattle a rumen-protected choline compound.
6099876 Temperature-stable liquid cells  
The invention provides a temperature-stable liquid droplet comprising a terature-stable hydrocolloid membrane. The hydrocolloid is chosen from low methoxy pectin, Konjac mannan, sodium alginate, or...
Matches 1 - 50 out of 246 1 2 3 4 5 >