Matches 51 - 100 out of 277 < 1 2 3 4 5 6 >
Match Document Document Title
6010726 Electrostatic deposition of edible liquid condiment compositions upon edible food substrates and thus-treated products  
The resistivity properties of an edible base liquid, e.g., a vegetable oil or fluid fat, can be modified by the addition of certain flavoring, coloring, or stabilizing agents such as antioxidants,...
5897896 Layered foodstuff binding agent dispersible in hot water and milk and preparation thereof  
Particles which provide a foodstuff binding agent which is dispersible in hot water and hot milk have a farinaceous or proteinaceous material core, an emulsifier coating layer about the core and a...
5895675 Production of powder-form and tablet-form salt-and fat-containing food products  
A process for producing a powdery, fat-containing food product. At least one crystalline food ingredient, such as salt, and a fat are mixed to provide a paste. The paste is then milled to reduce...
5895676 Binding agent dispersible in hot water  
A process for producing a roux-like binding agent for foodstuffs. Fine particles of farinaceous material are transported into an enclosed particle coating zone where a molten, high-melting point...
5876770 Process and formulation for improved texture and melt of reduced-fat cheese product  
The invention generally relates to a reduced-fat cheese product and a method for producing such product. More specifically, this invention relates to reduced-fat, low-fat or fat-free natural...
5855816 Dust suppression in solids  
A substantially dust-free solid that is treated with a blend of water or other solvent and certain distillation bottoms. The distillation bottoms are at about 60° C. or less and are obtained from...
5851578 Clear or translucent liquid beverage with souluble fiber and nutrients  
A formulation of physiologically-effective clear/translucent beverage containing non-gel forming soluble fibre and a soluble salt of calcium and other mineral supplements along with...
5817352 Method of sealing forage products for storage  
A method of storing forage products in a mass includes the steps of coating all of the exposed surfaces of the mass with a melted tallow, and allowing the tallow composition to cool to seal the...
5770253 Fodder and method for production of fodder containing lipids of low melting temperature, in particular fodder for aquatic organisms  
A fodder contains lipids having a low melting point, especially a fodder for aquatic organisms, wherein the lipids are carried within a crystalline structure formed by other lipids, emulsifiers or...
5747080 Method for the preparation of popped cereal products enriched with vitamins, mineral nutrients and/or trace elements  
The invention relates to a process for producing popped grain products enriched with vitamins, minerals and/or trace elements, especially popcorn. Before or during popping of the raw grain kernels...
5744180 Comestibles containing stabilized highly odorous flavor component delivery systems  
Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain...
5731019 Coated food product containing a non-starch containing coating composition  
A coated food product containing a non-starch containing coating composition is disclosed; the composition includes: 2 to 10% oligosaccharides, 3 to 12% soluble protein, 10-60% vegetable oil, 0 to...
5716654 Dry yeast compositions and processes for preparing the same  
Dry granular yeast compositions for use in the production of bakery products and beverages. In particular, a dry granular yeast composition having a moisture content of not more than about 8% (w/w)...
5707669 Yeast composition  
Encapsulated yeast composition especially developed for use with frozen doughs comprising food grade fibers having adsorbed thereon liquid cream yeast, the particles being coated with a continuous...
5698248 Coated dehydrated food pieces and a process for making the coated dehydrated food pieces  
A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer...
5681601 Low calorie fat substitute  
There is disclosed a low calorie fat substitute comprising an outer coating of a digestible fat surrounding an inner core of a low caloric or non-caloric material.
5676966 Feed additive composition for ruminants  
A granular additive composition for ruminant feed which stably protects a biologically active substance in the rumen of the ruminant and allows it to be effectively digested and absorbed in the...
5662954 Method for preparing mineral-enriched citrate compositions  
Method for preparing mineral-enriched citrate compostions for enhancement of fingernail growth. Lemon or lime juice are reacted with the shells of raw fresh eggs to extract minerals such as calcium...
5660865 Surface treatment composition  
A composition for use as a substitute for petrolatum and for surface treatment of confectionery, food products and surfaces which get in contact therewith as well as for external treatment of...
5641528 Glazing composition  
Blends of triglycerides A and B have excellent gloss and anti-clumping properties, when used as glazing agent for food products. A being a triglyceride with N 20 <12 and a RTP≥25 hrs. B...
5633027 Confectioneries containing stabilized highly odorous flavor component delivery systems  
Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain...
5626902 Fats having function for preventing swelling caused by oil absorption and confectionery using the same  
Migration of fat in complex confectionery is prevented by using a fat having a function for preventing swelling caused by oil absorption which comprises 1,3-saturated-2-unsaturated type glycerides...
5612075 Coat dehydrated potato slices and a process of making the coated potato slices  
A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer...
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...
5589194 Method of encapsulation and microcapsules produced thereby  
Microcapsules are prepared by dispersing or dissolving an active component or components in a solid matrix-forming material that has been thermally softened to form an encapsulation composition....
5552167 Rice bran oil antioxidant  
High linolenic edible oils such as soybean oil and canola are stabilized by blending the oils with rice bran oil in amounts effective to render the oils stable to oxidation. Preferred embodiments...
5538745 Dairy case confection  
A dairy case confection and a process of producing a frozen dairy case confection by mixing together a solid or semi-solid aerated composition comprising protein and ice crystals and particles...
5534268 Liposomes containing bioavailable iron (II) and process for obtaining them  
Liposomes comprising an iron (II) source selected from the group consisting of ferrous sulfate, ferrous lactate and ferrous citrate. The iron source is stabilized in aqueous solutions of reducing...
5532008 Feedstuff for ruminant  
Ruminant feedstuffs comprising at least one biologically active substance such as amino acids, salts of amino acids and vitamins which are dispersed in a protectant containing calcium salts of...
5527553 Under oil cutting process for pet food and feed industry  
A process for adding fat to an extruded pet food composition using an under oil cutting process wherein the extrudate is simultaneously cut, infused with oil and dried to form food pellets.
5518744 Packaged food combination with edible fatty barrier  
Combination of at least two different food components for consumption in the freshly mixed state and packed in a sealable beaker or cup, comprising an aqueous, creamy or pasty fresh milk product...
5516536 Cheese coating composition and method for producing a protective coating on cheese  
An improved cheese coating composition comprising specifically defined acetic acid esters of monoglycerides of long-chain fatty acids predominantly comprising stearic acid and behenic acid and a...
5505982 Chocolate confection  
A chocolate that contains a composite of surfactant/cellulose. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent or...
5496571 Method for increasing the production of milk in ruminants  
A method of increasing the production of milk in a ruminant in which a milk-production increasing amount of encapsulated choline is orally administered to a ruminant, with the choline encapsulated...
5482728 Ice cream confection  
An ice cream, confection comprising a frozen composition containing particles having a sweetener core encapsulated in a butterfat coating. A process of producing a frozen ice cream confection...
5468507 Composition containing a desired flavoring agent and medium chain triglycerides  
A composition comprising a desired flavoring agent in combination with a high percentage of medium chain triglycerides suitable for use as a substitute for naturally occurring sources that can have...
5445843 Chocolate shape retention  
A process for improving the shape retention of chocolate or chocolate type products so that they have a reduced tendency to deform at elevated temperatures which comprises mixing an encapsulated...
5439700 Non-hydrogenated coating fat  
The invention concerns blends of lauric fats, with certain specification for N 30 , oleic content, lauric content and elaidic content and fractions of natural fats with an S 3 content of at least...
5427804 Low-fat edible proteins with maltodextrins and low-saturate oils  
Protein-based products such as hamburgers or soy-based materials are formed containing a combination of maltodextrin and an oleaginous substance. In a preferred embodiment, the protein-based...
5425957 Product and process for producing a sucrose-free water-containing milk chocolate  
There is provided a product and process to produce a sucrose-free milk chocolate containing from about 2 to about 16 weight percent water by encapsulating a mixture of a water-in-oil cocoa butter...
5413804 Process for making whey-derived fat substitute product and products thereof  
Described are protein and/or carbohydrate based fat-replicating systems and methods of making same in which fat globule mimicking particles of protein or carbohydrate origin are modified by...
5403601 Migration-resistant fat composition and nut-flavored filling using said fat composition  
There is disclosed a migration-resistant fat composition having an iodine value of 35 to 60; a trans acid content of 30% to 50%; a melting point of 40° C. to 55° C.; a solid fat content of not...
5391383 Edible spray oil  
Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid,...
5380538 Crystal modifiers for diacetin fats  
The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10% to about 16% crystal modifier fats...
5378481 Process for producing food using chocolate  
A process for producing chocolate-containing food with suppressed sweetening and deterioration of palatability during preservation thereof, which comprises bringing food or a raw material of food...
5362508 Process for preparing soft centers in food products  
Food products having soft or liquid centers, layers or other areas are formulated by arranging two fat-containing components contiguous with one another. A fat in the first component migrates into...
5344659 Chewing gum  
The chewing gum of the present invention contains a coated material prepared by coating Curculigo latifolia fruits, processed Curculigo latifolia fruits or a component containing curculin obtained...
5332585 Preparation of a granular food product  
A granular food product is prepared by mixing a molten fat with an amylaceous material, extruding the mixture in strands, cooling the strands and then subdividing them into sections and projecting...
5308640 Low greasiness french fries and methods for preparing same  
Reduced calorie french fries and other high moisture fat-coated foods having less greasiness are disclosed. Such products are typically obtained by applying to the surface of the french fry, or...
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...
Matches 51 - 100 out of 277 < 1 2 3 4 5 6 >