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8142831 |
Encapsulation of readily oxidizable components
A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded...
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8052991 |
Method of preparing an unsaturated fatty acid dry concentrate
There is provided a method of preparing an unsaturated fatty acid dry concentrate, wherein a substance comprising at least one unsaturated fatty acid is applied on a biologically inert matrix...
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8043640 |
Process for producing a doughnut, and doughnut produced thereby
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,...
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7981453 |
Delivery system for low calorie bulking agents
The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner...
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7972646 |
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...
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7959961 |
Food products containing rice bran oil
Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing or fortified with...
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7923047 |
Seasoning and method for seasoning a food product while reducing dietary sodium intake
A seasoning for reducing dietary sodium intake is disclosed. The portion of seasoning has a mean particle size of less than or equal to 20 microns. In one embodiment, the invention is a seasoning...
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7906162 |
Adherence of temperature-sensitive inclusions on edible lightweight cores
Temperature-sensitive inclusions are adhered to edible lightweight cores using an ambient temperature process.
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7727566 |
Tasting energy bar
The present invention is directed to an energy bar having a mean hedonic score for consumer acceptability of at least about 5.2. Preferably, the energy bar is either a grain based energy bar or a...
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7687092 |
Encapsulated crystalline lactic acid
The present invention relates to encapsulated lactic acid, where lactic acid is in a solid, pure, crystalline form. The encapsulation of food acids is common practice. Many companies produce...
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7682640 |
Process for producing baked bread crumb product and baked bread crumb product
A process for producing a baked bread crumbs product includes the first step of baking bread crumbs with added sugar, mixing vegetable fat with the bread crumbs-sugar baked mixture to form an...
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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...
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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...
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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,...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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6875443 |
Encapsulated long chain alcohols
The present invention is directed to the encapsulation of long chain alcohols, C20-C36, in various materials including polymers and waxes. Through the proper selection of the polymer the...
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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...
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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...
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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...
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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%,...
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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...
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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...
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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...
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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...
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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...
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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...
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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,...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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.
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