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US20110281011 NON-DAIRY, NON-SOY WHIPPABLE FOOD PRODUCT WITH FRUIT JUICE AND METHOD OF MAKING  
A whippable food product and a method of making the same are disclosed. The finished product is packaged by an aseptic packaging process. It is shelf-stable (ingredients do not degrade or...
US20110166224 DIACYLGLYCEROL RICH FATS, OILS AND FUNCTIONAL FOODS  
Disclosed is a fat or oil useful for cooking applications which includes from 10 to 90% by weight diacylglycerols, and has a SFI of at least 15% at room temperature. In particular embodiments, the...
US20140193564 Food Products Prepared with Soluble Whole Grain Oat Flour  
Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole...
US20120121758 ALLERGEN-FREE COMPOSITIONS  
The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours,...
US20130337140 Sugar Free Fondant and Method for Preparing  
A sugar free fondant and method of preparing same includes combining gelatin and water to form a solid gel and combining predetermined amounts of Isomalt, Maltitol, salt, and water to form a syrup...
US20110008502 PROCESSED FOOD COMPOSITION CONTAINING DEXTRIN  
The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of...
US20120052160 DAIRY PRODUCT AND PROCESS  
The present invention relates to a foamable composition that comprises calcium-depleted casein and whey protein that can be whipped to produce a foam having (a) good foaming properties, (b) good...
US20140363549 AERATED CHOCOLATE  
A process for preparing an aerated chocolate which comprises incorporating a solvent component into a gas by bubbling the gas through a reservoir containing the solvent to give a gas phase, and...
US20120052180 CONFECTIONERY PRODUCT  
The present invention resides in an edible aerated water-in-oil emulsion comprising a fat phase; an emulsifier; and an aqueous phase, methods of making such emulsions and confectionery...
US20140099412 PROCESS FOR PREPARING AND FORMULATION FOR AERATED BAKED FOOD PRODUCTS AND CHOCOLATE PRODUCTS  
The invention includes a process for preparing an aerated food product employing a refined chocolate crumb blend and an aeration agent. The methods also include a process for refining chocolate...
US20100310746 AQUEOUS FOAMS, FOOD PRODUCTS AND A METHOD OF PRODUCING SAME  
The present invention describes an aqueous foam that includes water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent...
US20110091613 ORGANIC COMESTIBLE FORMULATION  
Formulations of chocolate-based snack food and desserts, such as mousse, truffles and ice cream, comprising raw organic ingredients are provided. The method for making the snack food and dessert...
US20110045158 CONFECTIONERY MERINGUE  
A dried confectionery meringue formed from a meringue mixture having a pre-drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at...
US20110091616 METHODS FOR OBTAINING PRESERVATIVE-FREE STABLE AVOCADO PULP POWDERS AND PRODUCTS COMPACTED FROM SAME  
Example embodiments relate to methods for obtaining stable avocado pulp powders having a long life shelf life at ambient temperature, without requiring the use of natural or synthetic...
US20140178555 SOFT CANDY AND PRODUCTION METHOD FOR SOFT CANDY  
A soft candy is provided, which is less sticky to teeth, and has a light and rich eating texture and a sufficient chewability. A production method for the soft candy is also provided. The soft...
US20120114806 EDIBLE COMPOSITION  
A barrier composition for use in foodstuffs comprises from 1% to 40% by weight of a starch having a degree of polymerisation of no more than 90 and from 40% to 90% by weight of a plasticizer,...
US20150150276 AERATED CHOCOLATE COMPOSITION  
Aerated chocolate composition having an overrun of between 25% and 150%, preferably under 100%, comprising red and black non aqueous pigments in amount of over 0.05% w/w and less than 1.5% w/w in...
US20120027907 HIGHLY AERATED CONFECTION  
This invention concerns a fat continuous phase confectionery material which is highly aerated and the method for producing it. The material has a very low density below 0.2 g/cm3 and at least...
US20100330247 FOAMED CANDY  
The present invention provides foamed candy compositions and methods for making foamed candy compositions. The foamed candy composition comprises a foam which comprises a sugar or a sugar...
US20110256282 Lipid-Rich Microalgal Flour Food Compositions  
Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.
US20140017346 GELATIN-FREE, ISOMALTULOSE-CONTAINING SOFT CARAMEL  
Disclosed is a gelatin-free soft caramel including a soft caramel base mass that contains at least one polysaccharide hydrocolloid as texturing agent, a crystalline sweetener phase formed by...
US20100189842 FLOATING BEVERAGE TOPPING  
The presenting invention discloses a floating topping for beverages, comprising cocoa solids and fat, and/or gelatinous compounds such as gelatin, being non-miscible in the beverage's surface,...
US20110200732 Whipping Agent  
The present invention relates to a whipping agent comprising at least one fat, at least one protein and at least one emulsifier, wherein the amount of all emulsifiers present in the whipping agent...
US20080268126 Non-dairy, no-sugar-added low calorie frozen dessert with smooth texture and method of preparing same  
A method to produce a non-dairy, low calorie, no-sugar-added dessert having a smooth texture. The method includes the steps of providing ingredients including a maltitol syrup, fruit puree, fruit...
US20090214741 LOW DENSITY STABLE WHIPPED FROSTING  
The present invention includes a stable low density frosting composition having a density that ranges from about 0.65 grams per mL to about 0.95 grams per mL that contains a sweetening component,...
US20080075816 Dairy-based product and method and process for producing same  
A dairy-based product comprises an aerated, non-cultured dairy-based component, and a stabilizer for stabilizing at least one air cell within the aerated, non-cultured dairy-based component.
US20090123619 SHORTENINGS AND METHODS OF MAKING AND USING THEREOF  
Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or...
US20130052324 Low Fat Whippable Emulsions With Dietary Fibers  
Provided are methods and compositions for low fat toppings containing fiber and having properties mimicking a higher fat composition. The method comprises preparing the composition such that the...
US20080193622 Highly Aerated Confection  
This invention concerns a fat continuous phase confectionery material which is highly aerated and the method for producing it. The material has a very low density below 0.2 g/cm3 and at least...
US20090081349 AERATED CONFECTIONS CONTAINING NONHYDRATED STARCH AND METHODS OF PREPARATION  
Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous...
US20140178535 COATING COMPOSITIONS FOR CONSUMABLE ARTICLES  
Compositions comprised of water, at least one sweetening agent and at least one food grade emulsifier/foaming agent are useful for forming frosted sweet coatings on consumable articles. The...
US20080193621 Cream Filler Composition and Method for Preparing  
The invention relates to a cream filler composition, which comprises: a lipid fraction composed of a vegetable oil having a SFI of 0 at room temperature, a saturated fat fraction representing...
US20080026126 WHIPPING CREAM COMPRISING TOFU PUREE  
A whipping cream contains: an oil and fat composition in an amount of 20 to 50% by mass; a tofu puree in an amount of 1 to 8% by mass as a solid content of soybeans; and water in an amount of 0 to...
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...
US20090035355 CONFECTIONERY PRODUCTS AND PROCESS FOR OBTAINING THEM  
Agglomerates comprising calcium-hydrocolloid-composite materials and at least one sugar alcohol, as well of methods for preparing the agglomerates and various applications thereof.
US20090041906 EDIBLE FOAMED COMPOSITION  
A confectionery product is disclosed comprising a honeycomb shell (12) around a core (14) of a foamed cream stable at body temperature that liquefies under shear comprising at least 25% fat, the...
US20070065557 Non sweet binder for savory food product  
The present invention relates to non sweet food binder composition. Particularly, the food binder composition can be used in the preparation of savory snack bars, savory nutritional bars, or in...
US20080213453 Aerated food products and methods for producing them  
An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a...
US20120076911 MILK COMPONENT-BASED SWEET COMPRISING DEFINED EDIBLE FAT AGGLOMERATES, AND METHOD AND DEVICE FOR THE PRODUCTION THEREOF  
The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or...
US20090041919 Stable Whippable And Whipped Food Products  
The present invention provides stable whippable or prewhipped food products comprising exudate gums in combination with proteins and optionally comprising cellulosic hydrocolloids; triglycerides;...
US20090142467 Aerated fat-continuous products  
An aerated fat-continuous product comprising hydrophobin is provided. Processes for producing the product are also provided.
US20090258130 ICE CONFECTION  
A process for preparing an ice confection having a total solids content of from 8 to 25 wt % and an overrun of from 10 to 100% is provided, the process comprising the steps of: aerating and...
US20090022868 Non-hydrogenated fat composition and its use  
The present invention relates to a non-hydrogenated vegetable fat composition suitable for use in confectionery fats. The non-hydrogenated vegetable fat composition consists of an interesterified...
US20130316062 SYSTEM AND METHOD FOR PRODUCING AERATED FOOD PRODUCTS UNDER CONDITIONS REQUIRING A DECREASED ELECTRICAL AND THERMAL LOAD  
A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising...
US20090196973 Foam Compositions  
Compositions are provided for generation of edible foams. The foams can be generated using simple pump devices or other mechanical aeration devices. The compositions comprise 1-10% protein...
US20060040035 Bakeable icing  
The invention is directed to a bakeable icing for use with a ready-to-use dough. The icing is prepared from functional whey protein, and sweetener and spreads across the dough upon heating or...
US20090202674 DIET COMPOSITION AND METHOD OF PREPARING DIET-FOOD AND PET-FOOD THEREFROM  
A diet food composition effective in prevention of lifestyle related diseases is disclosed. The composition comprises a soluble dietary fiber of 5 to 35 weight % mainly containing insulin and an...
US20090061069 High Protein Caramel Flavored Confection  
A caramel flavored confection with high protein content, and methods for making the confection.
US20080085353 Stable Protein-Free Whippable Food Product  
The present invention provides a substantially protein-free whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics. The...
US20120100251 FOOD COMPOSITIONS COMPRISING ORGANOGELS  
The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of...

Matches 1 - 50 out of 66 1 2 >