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US20140170203 ENCLOSING MATERIALS IN NATURAL TRANSPORT SYSTEMS  
A manufactured system for storage and delivery of an edible or potable substance is claimed.
US20100310712 FRIED FOOD PRODUCTS HAVING REDUCED FAT CONTENT  
Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and...
US20130045246 ENCLOSING MATERIALS IN NATURAL TRANSPORT SYSTEMS  
Edible or potable substances can be transported in biodegradable vessel.
US20130302487 SNACK/CONVENIENCE FOODS AND THE LIKE HAVING EXTERNAL AND/OR INTERNAL COATING COMPOSITIONS  
The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally...
US20110014333 OIL-BASED COATING FOR BAKED FOOD PRODUCTS  
The invention provides a coating composition comprising an oil, a flavor, a color, an emulsifier, and an antioxidant. The coating composition can be used to prepare a food product that simulates a...
US20120225165 METHOD FOR BINDING PARTICULATES TO A SNACK BASE  
The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating....
US20130216668 FOOD PRODUCT AND COATING  
The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon...
US20120076898 APPARATUS FOR PROVIDING FLAVOR TO A BEVERAGE CONTAINER  
A flavor provider for use on a beverage container and method for making the flavor provider is disclosed, wherein the flavor provider has a base layer, an adhesive coating that coats at least a...
US20150216224 EDIBLE COMPOSITION  
A method of preparing a composite foodstuff is provided and comprises providing a core, providing a barrier composition and applying the barrier composition to at least a portion of the core and...
US20140106039 METHOD FOR PRODUCING CONFECTIONERY  
The present invention relates to a method for producing confectionery comprising the following method steps: producing a long-life bakery product, the long-life bakery product being provided with...
US20110287147 BITE SIZED REFRIGERATED YOGURT PRODUCTS  
Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt...
US20140342052 FLAVOR NATURAL TABLE TOP SWEETENER  
A sweetener particle includes a solid core, a first solid layer on the solid core, and a second solid layer on the first solid layer, the second solid layer defining an outermost surface of the...
US20130071523 SWEETENED FOOD PRODUCT AND METHODS OF PREPARATION  
Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble...
US20090110773 Fruit Snack with Probiotics and Method of Manufacturing a Fruit Snack with Probiotics  
A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to...
US20130052308 FROZEN CONFECTIONERY WITH AERATED COATING  
The present invention relates to aerated chocolate-based coatings for frozen confectioneries. In particular, it relates to a composite frozen confection fully coated with a chocolate-based...
US20130108741 COATED COLLOIDAL GROUND PLANT MATERIALS  
A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or...
US20150230491 FLAVOURING COMPOSITION FOR INFUSION BEVERAGES  
The present invention relates to a flavouring composition for infusion beverages (in particular, teas), to tea bags comprising the composition and to a process for preparing the composition. The...
US20140105958 EDIBLE STICKER WITH NUTRIENT  
An edible sticker including an edible paper, an edible ink, and an edible compound on at least a portion of the edible paper. The edible compound includes one selected from a nutrient, a...
US20140193543 DECORATIVE HOLLOW CHOCOLATE CONFECTION WITH IMPROVED WRITABILITY  
A chocolate confection has a surface that is coated to absorb an edible dye, the surface of the chocolate confection having a coarse sugar coating formed from one or more layers of a first...
US20130122154 Palatable Pet Foods and Methods for Improving the Palatability of Pet Foods  
A food product comprises a plasticizer. The plasticizer may be incorporated (internally) into the food, and/or coated (externally) on the food. The food product may further comprise a fat coating....
US20130259988 METHOD OF PREPARATION OF A COATED FOOD PRODUCT  
The disclosure relates to a method for preparation of a food product. The method comprises the following steps: applying on the food product a batter composition; applying on the food product a...
US20110033592 METHOD FOR PREPARING STICK SHAPED INSTANT FLAVORED GLUTINOUS RICE BY USING RETORT PROCESS  
Provided is a method for preparing a stick-shaped instant flavored glutinous rice. The method takes advantage of a retort process where sterilization and cooking processes are performed at the...
US20060182854 Method for making a chocolate-coated pig skin product  
The present invention is addressed to a method for making a chocolate-coated pig skin product. The method commences by deep frying cured pig skins to form fried pig skins having a moisture content...
US20140106034 METHOD FOR THE PRODUCTION OF CANDIED FRUIT AND VEGETABLES AND DRIED FRUIT AND VEGETABLES WITHOUT SUCROSE BY USING SUCROSE SUBSTITUENT AGENTS AND RESPECTIVE CANDIED FRUIT AND VEGETABLES  
The present invention relates to a process for the production of candied fruit and vegetables without sucrose, by immersing the fruit and vegetables previously prepared in candied solutions...
US20110104339 DOUBLE-CRUSTED PIZZA PRODUCTS, AND METHODS FOR PRODUCING SAME  
Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper...
US20140193545 CARAMEL, CONFECTION COMPRISING THE CARAMEL AND METHOD OF MAKING THE CONFECTION  
A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus...
US20110177210 STABILISATION OF MICROWAVE HEATED FOOD SUBSTRATES  
A method of manufacture of a food product comprising the steps of: wholly or partially impregnating a substrate with a stabiliser composition wherein the substrate comprises pieces of meat,...
US20130209604 WEATHERIZED MINERALS AND METHODS OF MAKING AND USING SAME  
A weatherized mineral mixture is produced by heating a digestible fat or fatty acid and spraying a mineral mixture with the heated digestible fatty acid to form a protective layer over the mineral...
US20110280995 BLACK PEPPER SUBSTITUTE  
The black pepper substitute is a black pepper seasoning free from the peppercorn shell found in typical black pepper. The black pepper substitute includes a starch substrate coated with black...
US20080085346 Treatment System and Method for Preserving Fresh Produce  
A treatment system and method for preserving fresh produce is disclosed. The method includes providing fresh produce to be preserved, washing the fresh produce in an aqueous solution of hydrogen...
US20130101706 HARD AND CRUNCHY CONFECTIONARY COATING  
A confectionary product has a confectionery center coated with a hard and crunchy confectionary coating formed from rapid crystallizing saccharide, a viscosity increasing agent, and a film forming...
US20100055264 FLAVORED AND EDIBLE COLORED WAXES AND METHODS FOR PRECISION DEPOSITION ON EDIBLE SUBSTRATES  
A method of imparting flavor to an edible substrate by precision depositing a first food grade flavored wax onto a surface of an edible substrate. A method of providing a flavored image on an...
US20080008797 FRENCH FRY PRODUCTION METHOD WITH REDUCED CRUMB GENERATION  
An improved production process for preparing parfried and frozen French fry potato products with reduced crumb generation particularly upon finish preparation as by finish frying. Potato products...
US20090110781 Seasoned Food Substrates  
A seasoned snack food with a protective coating is provided. The protective coating provides the consumer with reduced tactile messiness, and dissolves quickly in the mouth resulting in rapid...
US20080050484 FILLED CONFECTIONERY PRODUCTS  
The present invention provides a process of manufacturing a filled confectionery product with extended shelf-life comprising at least one high water activity component and at least one low water...
US20140342053 COMPOSITIONS AND METHODS FOR IMPROVING STABILITY AND EXTENDING SHELF LIFE OF FLAVORING AGENTS  
The present invention provides for a stabilized oxygen-sensitive flavoring agent particle for admixing to a food product comprising a core composition granule containing at least one...
US20150223485 COATED COMESTIBLES WITH A CHOCOLATE CORE AND PROCESSES FOR THEIR PREPARATION  
Improved methods to prepare isomaltulose-containing comestibles with a chocolate core, in particular to prepare coated comestibles with a chocolate core, and to the products obtained thereby.
US20090035227 CONFECTIONERY PRODUCTS COMPRISING A TOOTH-FRIENDLY SWEETENER  
Confectionery products comprising a tooth-friendly sweetener, bioactive glass particles and at least one product additive, as well as processes for obtaining the products and various applications...
US20080279987 Casein Based Puffed Products, Their Preparation And Their Use In Food Products  
Casein based puffed products, their preparation and their use in food products. These casein based puffed product include a matrix made of extruded and expanded casein salt and additional...
US20100015295 METHOD OF PREVENTING STALING IN BAKED GOODS  
Disclosed is method for enhancing the shelf life of a baked good. Shelf life is defined as maintaining the % moisture, water activity, and organoleptically perceived tenderness and moistness of...
US20090017169 METHOD FOR MAKING HARD PRETZELS THAT EFFECTIVELY ABSORB SEASONING SLURRY  
A method for making a hard pretzel product that effectively absorbs a seasoning slurry, such as an oil-based seasoning added after baking. In a preferred embodiment, three dough strands extruded...
US20140248399 BOURBON SOAKED PRETZEL PRODUCTS AND METHODS FOR MAKING THE SAME  
The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter...
US20090214725 Continuous Processing of Animal-Source Food Product  
Methods and apparatus for processing seafood, poultry, and other animal products combines UV-treated water, antimicrobial ice, antimicrobial dip in ozonated water, spray washing apparatus, and...
US20100119661 COATED BISCUIT PRODUCT  
Processes for applying a barrier coating to a biscuit that is to be coated with a component having a higher moisture content. The barrier coating is a mixture of a high-melting fat and icing sugar...
US20090092714 COAXIAL MULTI-COMPONENT ROASTABLE FOOD ITEM  
A multi-component food item and method of fabricating it to be roastable. A first food component is formed and processed to make a core that is a substantially rigid support structure having a...
US20110003029 COATED COMESTIBLES AND PROCESSES FOR THEIR PREPARATION  
Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.
US20110274799 Mold Inhibiting Emulsion  
A mold inhibiting emulsion including: an aqueous phase that includes water; a non-aqueous phase that may optionally include an oil; at least one emulsifier; and at least one mold inhibitor. Also...
US20090317521 Color-Coated Flavour Encapsulate Particles  
The present invention relates to the field of flavoured particulate food and/or beverage compositions. More in particular it relates to such compositions incorporating flavour encapsulate...
US20080199575 Treatment of Fish Flesh  
A method is described for treating fish flesh with basic and possibly acidic solutions in the form of baths, spraying or injection in order to improve technical and sensory properties in the fish...
US20150250201 PRINTING 3D TEMPERED CHOCOLATE  
A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure. An embodiment can include printing...

Matches 1 - 50 out of 76 1 2 >