Matches 101 - 150 out of 277 < 1 2 3 4 5 6 >
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5260078 Expanded wheat product and method of manufacture  
An expanded food product is prepared by mixing wheat flour, water and a surfactant to make dough. The dough is extruded to make an expanded food product which is then dried and coated with a heated...
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...
5229147 Coated vitamin C preparation for animal feed, production and use thereof  
A coated vitamin C preparation for animal feed comprises a particulate core containing vitamin C and a coating material composed of one or more fine powdery lipids having a melting point of at...
5215780 Chocolate coating containing no tropical oils  
A chocolate coating for frozen desserts or the like containing no tropical oils but including a mixture of first and second oils having a different degree of hydrogenation and different melting...
5206049 Choline-containing compositions as salt substitutes and enhancers and a method of preparation  
Novel compositions comprising mixtures of sodium chloride and choline-containing compounds which are effective as salt substitutes or enhancers are disclosed along with a method for imparting...
5206046 Fried flavor roux base and method for production  
A fried flavor roux base is provided by cooking a starch such as grain flour and the like with fats and oils under controlled conditions for producing roux having definitive fried taste as can be...
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...
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...
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...
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.
5153013 Method for preparing fat-and-oil-coated sweetener compositions and compositions so prepared  
By adding lecithin and/or a surfactant having an HLB value of not greater than 6 either before or during the addition of a peptide sweetener to a heated and melted fat or oil, the problems of...
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...
5147670 Edible fat-based films  
The present invention pertains to edible diffusion-retarding fat-based films for food products based upon a blend of one or more polyol fatty acid polyesters. The films are particularly suitable...
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...
5145705 Fried flavor roux base  
A fried flavor roux base is provided by cooking a starch such as grain flour and the like with fats and oils under controlled conditions for producing roux having definitive fried taste as can be...
5135761 Coated chewing gum product with emulsifier subcoat  
A coated chewing gum product with an emulsifier subcoat and method of producing the same are disclosed. Chewing gum centers are coated first by an emulsifier, preferably hydrated lecithin, and then...
5130151 Natural and synthetic edible moisture barrier  
A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07×10 -9 gm cm -2 (cm Hg) -1 cm. At least a portion of the...
5130150 Edible moisture barrier  
A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07×10 -9 gm cm -2 (cm Hg) -1 cm. The barrier can be applied as a...
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...
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...
5080915 Method for preparing puff pastry and puff pastry products  
Method for preparing puff pastry in which puff pastry is formed using flour while adding water and a fat composition, in which the fat composition comprises fat and vegetable fibre material in a...
5064669 Method of making controlled release flavors  
Novel controlled release flowable flavoring powders and processes and apparatus for preparing and using such agents, the processes comprising heating a high melting point encapsulating or enrobing...
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...
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...
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...
5028442 Method of coating fried bakery products  
A unique coating composition is described for coating a fried bakery product such as a donut to control moisture migration from coated bakery products especially chocolate coated donuts which...
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...
4985262 Process for preparing a snack product  
Aqueous liquid, a farinaceous flour and oil are applied to snack-sized, extruded farinaceous collets having an aqueous moisture content within the range of about 5-15 weight percent. The aqueous...
4983403 Granules for feeding ruminants with an enzymatically degradable coating  
Granules containing feed additives for ruminants are coated with an enzymatically degradable composition, consisting of: zein in combination with a non-water-soluble polymer and optionally a...
4981698 Multiple encapsulated sweetener delivery system and method of preparation  
A delivery system for one or more sweeteners offers enhanced up front sweetness intensity in combination with prolonged sweetness duration, and improved protection and stability of the active. The...
4960600 Polyol polyesters as a protective moisture barrier for foods  
The present invention is a method for reducing the rate of moisture transmission into and out of foods comprising coating the surface of the foods with a coating containing an effective amount of...
4954353 Anhydrous chewing gum with improved stability  
Chewing gum compositions resistant to moisture pickup and hardening and having a moisture content less than about 1.0% and preferably less than about 0.3% by weight of the final composition,...
4929456 Melting tolerant sauce and seasoning particulate  
A process for preparing a melting tolerant portion controlled sauce and seasoning particulate by combining a first mixture of a 5% gelatin solution and seasonings with a second mixture comprising...
4904485 Fat compositions suitable for use in bakeries or confectioneries  
A fat composition suitable for use in bakery or in confectionery, comprising (a) an aqueous phase containing a disrupted yeast cells suspension or a wheat flour suspension treated with either a...
4889729 Coated edible article with holding member to prevent finger soiling  
A confection having at least one wafer sheet, a coating which melts at or below body temperature on an outer side of the wafer sheet; and an edible coating member applied to the surface of the...
4888186 Method for producing flavored popcorn  
A method for applying flavoring to food such as popcorn. A fat-flavor system is prepared by dry-blending solid particles of fat with a flavoring. The fat has a melting point of no less than about...
4885175 Method of making chewing gum with wax-coated delayed release ingredients  
A process is disclosed for making chewing gum with a wax-coated delayed release ingredient. According to the method, a quantity of a powdered ingredient, such as a high-potency sweetener, is heated...
4871558 Oil or fat coated substance and method of making the same  
The invention relates to an oil or fat coated substance comprising a core material coated with a mixture comprising a solid fat and an edible wax.
4863745 Chewing gum containing zein coated high-potency sweetener and method  
The present invention is a method for producing a chewing gum with a delayed release high-potency sweetener as well as the chewing gum so produced. The delayed release high-potency sweetener is...
4857340 Aroma release during microwave cooking  
A composition of an aroma-producing material enrobed in a fusible encapsulating agent preferably a lipid and in conductive heat transfer relationship with a microwave susceptible material, when...
4842881 Coating 5'-nucleotide  
Seasoning composition is produced with a method, which comprises coating fine particles of water-soluble 5'-ribonucleotides having a total water content not exceeding about 14 weight % and a...
4839184 Stable sweetner delivery system for use with cinnamon flavors  
A stable delivery system comprising a dipeptide or amino acid sweetener or flavor or mixture thereof encapsulated in a mixture of fat and high melting point (106°) polyethylene wax.
4828857 Novel sweetener delivery systems  
A method of preparing a delivery system wherein in the core material is a sweetener, flavoring or the like and is protected by a matrix coating which process comprises: (A) forming an...
4816265 Sweetener delivery systems containing polyvinyl acetate  
A chewing gum composition having prolonged sweetness duration through the incorporation of a delivery system comprising a high intensity sweetener encapsulated in a low molecular weight polyvinyl...
4806370 5'-nucleotide seasoning composition and production thereof  
Seasoning composition is produced with a method, which comprises coating fine particles of sparingly water-soluble 5'-ribonucleotides having a total water content of 12 to 20 weight % and a...
4781930 Method of preparing a fish product  
A fish product comprising a fillet of fish coated with an edible oil sufficiently to provide surface penetration to the extent to prevent excretion of the juices and exclusion of air and further...
4772477 Meat acidulant  
The present invention provides an acidulant and a method of acidulating moist meat and meat emulsions at meat processing temperatures in the range of about 32° F. to 135° F. The method comprises...
4765996 Enriched rye and barley and its production  
Polished rice or barley enriched with nutrients, wherein the nutrients are fixed in and on the grain by coating an oil/fat and/or a wax on the grains, coating the same with a hydrophilic emulsifier...
Matches 101 - 150 out of 277 < 1 2 3 4 5 6 >