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7547458 Particulate creamer comprising fat and food compositions comprising said creamer  
Particulate compositions comprising 10-90% wt of a matrix material and 10-90% wt of triglycerides of fatty acids, wherein of said triglycerides the amount of H3 (triglyceride of 3 saturated fatty...
7504121 Methods of incorporating polyunsaturated fatty acids in milk  
Method for incorporating polyunsaturated fatty acids into milk with improved efficiency. The methods include protecting the polyunsaturated fatty acids, including omega-3 and omega-6...
7494678 Method and apparatus for producing a doughnut  
A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and,...
7455865 Shelf-stable flavored oil encapsulated salt  
A food flavoring encapsulate includes an encapsulated substrate, such as salt, wherein the substrate is encapsulated by a flavored oil. The flavored oil incorporates a Maillard reaction product and...
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...
7442399 Aroma-producing compositions for foods  
An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the...
7229654 Multilayer edible moisture barrier for food products and method of use  
An edible multilayer moisture barrier for food products is provided for separating food components having different water activities and preventing or significantly inhibiting movement of water...
7226629 Microwaveable grilled cheese and meat sandwiches and method of preparation  
The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes...
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...
6958165 Puff pastry biscuit for refrigerated or frozen food product  
A thin puff dough biscuit for a refrigerated or frozen food product. The biscuit has a laminar structure containing 6 to 10 sheets of puff dough and a maximum thickness of at most 2 mm. The biscuit...
6902752 Coatings for bakery/confectionery use and process for producing the same  
Coatings for bakery/confectionery use and coated cakes or breads. These coatings have transparency like glaze, and appearance and crispiness like fondant, and suffer from neither stickiness nor...
6890573 Method for applying sauce and method for manufacturing rice cracker  
A baked dough of a soft-baked type is produced, and the surface of the baked dough is coated with the application of a fat and oil component. Then, an emulsified sauce is further applied onto the...
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...
6863917 Ready-to-use food product  
A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent...
6858241 Farinaceous surface product that is toaster reheatable and method  
A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to...
6800310 Cereal agglomeration process and agglomerated cereal product  
An improved, low-fat cereal product contains clusters of base cereal comprising crisp, friable cereal preferably principally or all crisp cereal comprised of crisp rice, flaked cereal and/or puffed...
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%,...
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...
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...
6713100 Confectionery product comprising vegetables solids  
A novel, nutritious confectionery product with a taste, texture and color that is particularly appealing to children is disclosed. The food product includes non-cereal vegetable solids and solid...
6599549 Dry mix containing brown sugar substitute  
A brown sugar substitute is disclosed. The brown sugar substitute comprises sucrose crystals, a fat and molasses. In one embodiment, the sucrose crystals are coated with the fat and the fat coated...
6514547 Hydratable granular soup or sauce product  
A hydratable granular food product which can be used to make soups and sauces and which does not require stirring before or during cooking. The product is comprised of granules which are...
6509046 Method of treating rice bran and product thereof  
A method for producing an additive for bread including adding charcoal to rice bran, a water elimination process, which eliminates water by roasting or drying the rice bran and an oil-fat coating...
6503546 Crisp filled pastry after microwave baking  
A filled pastry that can be baked in a microwave to achieve a baked pastry-like taste and a crisp final texture is described. The pastry mixture includes flour, a first fat, water, yeast,...
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...
6491958 Frozen novelties and their manufacture  
An edible novelty including an edible core mounted on a stick at one end of the core. The core having another end opposite the one end and the core having an edible coverture layer. A layer of an...
6491955 β-D-galactosidase microencapsulated with fatty acid ester and milk containing the same  
A β-D-galactosidase which is encapsulated with fatty acid ester, does not exert its hydrolysis function in milk but hydrolyze lactose in the human body. Hence, the milk containing the encapsulated...
6482455 Natural source composition for the control of post-harvest pathologies and methods of application  
The composition contains a fundamental active ingredient consisting of the association of thymol, eugenol and cinnamaldehyde, a secondary active ingredient consisting of the association of...
6472006 Oven-stable edible moisture barrier  
An oven-stable edible moisture barrier for food products is provided. This oven-stable moisture barrier is useful in preventing moisture migration within a multi-component food product between...
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...
6461654 Blends for barrier layers for food products  
Blends of a natural wax, such as sunflower wax and glyceride materials, substantially being triglycerides and having an N20>20 display excellent properties when applied in barrier layers for...
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...
6391369 Selectively hydrogenated high oleic oil compositions and process  
Butters are made from high oleic vegetable oils during a procedure by which a large percentage of the oleic acid is transformed into trans-configured elaidic acid, without significantly increasing...
6337100 Sunflower seeds with enhanced saturated fatty acid contents  
Antisense expression of a stearoyl-ACP desaturase gene in sunflower results in more than a four-fold increase in seed stearate, and can enhance palmitate content as well. Thus, sunflower oil...
6261614 Frozen food product  
In order to provide a food product which has all the ingredients necessary for cooking, breadcrumbs are applied to a food fillet such as fish, oil being subsequently applied to the food portion...
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.
6242019 Taste modified hard confectionery compositions containing functional ingredients  
The present invention provides improved confectionery compositions which have a substantial reduction in the unpleasant organoleptic sensations associated with the release of functional ingredients...
6203829 Feed additives for ruminants  
The present invention is directed to rumen-bypass preparations for ruminants composed of a core preparation and a coating layer applied thereonto, characterized in that the core preparation...
6200612 Candy-coated raisins and method for producing same  
A technique for applying to raisins a fat-free coating which not only enhances their nutritional value but also renders the raisins more palatable. In this technique raisins to be coated are...
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...
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...
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...
6110515 Method to prevent confectionery color bleed to aqueous frozen media  
A substantially transparent layer of cocoa butter or equivalent thereof on a confection, surrounded by an aqueous medium, prevents color bleeding from the confection into the aqueous medium and...
6048557 PUFA coated solid carrier particles for foodstuff  
The present invention relates to a process for the preparation of a polyunsaturated fatty acid (PUFA)-containing composition where a PUFA-containing lipid is adsorbed onto a solid carrier, such as...
6039988 Laminated baked product and method of making the same  
A baked good includes a laminate. The laminate includes a layer of fat and a protein layer which adsorbs a portion of the fat layer. The laminate prevents moisture from penetrating the baked good. ...
Matches 1 - 50 out of 277 1 2 3 4 5 6 >