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US20130052304 |
Egg substitute and method of producing same
An egg substitute composition comprising wheat protein, emulsifiers, at least one fat or oil, and polysaccharides, and optionally supplementary proteins and food gums. The composition preferably... |
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US20120058239 |
Stabilizer System for a Ready-to-Drink Whole Grain Beverage
A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes... |
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US20130309363 |
Oral Colloidal Electrolyte Solution and Related Methods
The present invention relates to oral dosage formulations consisting of at least one active ingredient contained in a plurality of hydrophobic carriers dispersed in an aqueous medium comprising a... |
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US20130129881 |
Carbohydrate Rich Food Composition Containing Cyclodextrin And Method of Making The Same
A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a... |
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US20140057024 |
EDIBLE CUP AND METHOD OF MAKING THE SAME
The present invention relates to an edible container made of liquid, sugar, and one or more hydrocolloids. The edible container may hold hot or cold liquids for extended periods of time. |
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US20120196021 |
Fruit and Vegetable Snacks
The present invention discloses formulations for vacuum baked fruit and vegetable snack pieces that have a crispy, crunchy texture similar to potato chip, corn based wafers, and other popular... |
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US20130209617 |
COMPOSITIONS AND METHODS FOR USE IN PROMOTING PRODUCE HEALTH
Provided herein are compositions comprising one or more of a stilbenoid, stilbenoid derivative, stilbene, or stilbene derivative and a produce coating. The resulting compositions are coatings... |
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US20140037796 |
GRAIN-BASED HOT CEREAL COMPOSITIONS HAVING REDUCED FOAMING
Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a... |
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US20110003034 |
FOOD PRODUCTS COMPRISING SESAME PASTE
Sesame paste-based non-dairy, egg-free food products comprising sesame paste, natural fruit juice and/or natural fruit pulp, are provided as alternatives to common dairy and/or egg containing food... |
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US20130224338 |
LIGHT MILK
In one embodiment, a mixture includes a dairy ingredient, a diluting ingredient having fewer calories per gram than the dairy ingredient, and one or more accentuating ingredients selected to... |
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US20120263841 |
FORMULATION AND PROCESS TO PREPARE A PREMIUM FORMULATED FRIED EGG
The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption... |
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US20150157038 |
METHOD OF PREPARING AN EDIBLE OLEOGEL
A method of preparing an edible oleogel comprising combining an edible triacylglycerol oil or triacylglycerol fat and ethylcellulose in a weight ratio of from 99:1 to 80:20 to form a mixture, and... |
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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... |
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US20100297301 |
Method of Producing Filling for Filled Food Product and Food Product Comprising Filling
Provided are a method of producing a filling which improves water-retention capability during heating conducted after the filling is wrapped, and which has an excellent texture, and a filled food... |
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US20080254171 |
Spreadable fruit preparation having a low content of solids and methods of manufacture
A spreadable fruit preparation having a low content of soluble solids contains fruit, sugar, citric acid, and pectin. The percent by weight of total soluble solids of the spreadable fruit... |
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US20140161929 |
COMPOSITION WITH A YOGURT-LIKE TEXTURE
The invention concerns a composition that can substitute yogurts. The composition comprises water, a rice concentrate, a cereal flour, a vegetal protein source, and a thickening agent. |
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US20140121274 |
ACIDIC SOLID ORAL COMPOSITIONS WITHOUT EROSIVE POTENTIAL IN SALIVA AND METHOD FOR DETERMINING EROSIVE POTENTIAL IN SALIVA
Acidic oral compositions having calcium contents and effective pH-values in the area indicated by grey-tone in FIG. 2 are non-erosive in saliva and capable of stimulating saliva production, even... |
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US20120177801 |
LOW FAT CHOCOLATE
The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed... |
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US20130052323 |
Low Fat Bakery Product
The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase... |
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US20110151095 |
COMPOSITE DESSERT AND PROCESS FOR PREPARING THE SAME
The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, (ii) at least one edible inclusion... |
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US20140283164 |
SSC INDUCTION IN VITIS MUSCADINIA
This invention relates to a method for introgressing a form of seedlessness, viz. stenospermocarpy (SSC) from subgenus Euvitis Planch. across a partial sterility barrier and partial pollen... |
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US20120034351 |
CARBONATED JELLY BEVERAGE WITH INCLUSIONS
A carbonated gelatinous beverage containing inclusions and methods for making same. |
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US20150132438 |
READY TO EAT COLD VEGETABLE CAKES WITH INGREDIENTS
Cold and ready to eat vegetable cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The vegetable cakes are soft in texture and high in nutrition. People can... |
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US20120315367 |
INDULGENT EDIBLE COMPOSITION
The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the... |
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US20130084361 |
VEGAN SIMULATED EGG COMPOSITIONS AND METHODS
The present invention relates to compositions and methods for preparation of vegan simulated egg yolks, simulated egg whites, and simulated whole eggs consisting of the vegan simulated egg yolk... |
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US20130052300 |
FAT REPLACERS AND FILLING MATERIALS
The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are... |
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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... |
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US20130078193 |
Sweetener Compositions, Methods of Making Same and Consumables Containing Same
In one embodiment, the invention is to a sweetener composition comprising at least one sweetener and a pregelatinized starch, in particular to novel sweetener compositions that have a prolonged... |
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US20130280370 |
PERILLA SEED COMPOSITION
A composition of matter comprises a shelf stable, partially defatted supercritical CO2 fluid solvent extracted whole grain flour derived from a cracked biomass of perilla frutescens, the flour... |
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US20140302197 |
Enzymatic Treatment Of Gum Arabic
The present invention relates to a method for preparing modified gum arabic comprising treating gum arabic with an enzyme selected from the group of glycosidases at a concentration of 1 to 1000... |
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US20150132271 |
READY TO EAT COLD BEVERAGE CAKES WITH INGREDIENTS
Cold and ready to eat beverage cakes, and with a variety of ingredient combinations are suitable for healthy consumption. The beverage cakes are soft in texture and high in nutrition. People can... |
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US20150045292 |
METHODS AND COMPOSITION FOR INDUCING SATIETY
A flowable or spoonable medicament, food, food ingredient or food supplement is useful for inducing satiety. It comprises a protein and a methylcellulose (MC), wherein the weight ratio... |
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US20140161939 |
FOOD-GRADE ENCAPSULATE AND PROCESS FOR THE PRODUCTION THEREOF
A food-grade encapsulate which comprises gelled proteins associated with a micronutrient, preferably a dietary mineral, as well as a process for producing the encapsulates are disclosed, with low... |
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US20150173394 |
HEALTHY FOOD COMPOSITIONS HAVING GEL OR FOAM TEXTURES AND COMPRISING HYDROLYZED EGG PRODUCTS
The invention relates to healthy food compositions with a gel or foam texture that have antioxidant properties, are rich in proteins, low-fat, lactose- and casein-free and easy-to-chew, comprising... |
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US20110086155 |
Ginger konnyaku noodle and method of preparing thereof
Disclosed is a ginger konnyaku (konjac) noodle (also called ito-konnyaku or shirataki) and a method of preparing thereof. The ginger konnyaku noodle is a coagulate food comprising raw material of... |
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US20140147571 |
Plantain Jam for Use as Topping in Pancakes and Waffles, as Sandwich Spread, as Dip and for other Apllications in Various Bakery Products
The invention, plantain jam, for use as topping in pancakes and waffles, as sandwich spread, as dip and for other applications in various bakery products is processed with ripe plantain, white... |
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US20130295263 |
GELLED FOOD CONCENTRATE
A gelled food concentrate comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable gelling system in an amount effective to... |
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US20090285937 |
COMBINATION WATER AND FOOD INSECT SUPPLEMENT
In some embodiments, an insect food supplement may include one or more of the following features: (a) a dry extruded food pellet, (b) a gelled water pellet, and (c) a water barrier on an external... |
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US20130101703 |
Non-dairy, non-soy whippable food product 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... |
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US20110206808 |
Non-dairy, non-soy whippable food product 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... |
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US20130045309 |
HONEY-CONTAINING PRODUCTS
A method of making a flavoring unit according to claim 1 which comprises forming a liquid composition containing honey and a molten edible gel-forming polymer, cooling said mixture to produce a... |
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US20100310750 |
EDIBLE COMPOSITIONS
A composition suitable for use as a feline treat or food containing (1) high melting point fats, (2) humectants, and (3) gelling agents; wherein the composition contains less than about 16% water... |
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US20140017382 |
AERATED FOOD PRODUCTS COMPRISING A PROTEIN-BASED REVERSIBLE GEL
The present invention relates to aerated food products with improved stability and texture comprising protein fibrils and monovalent salt. The products are characterized by the presence of a... |
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US20110217432 |
METHOD FOR THE PRODUCTION OF JELLY CONFECTIONERY
A method for making a jelly confectionery comprising preparing a liquid jelly confectionery composition comprising bulk sweetener and a hydrocolloid gelling agent, cooking the liquid jelly... |
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US20120309855 |
LOW CALORIE, NON-GRAIN, VEGAN TREATS FOR COMPANION ANIMALS
The invention provides methods of using hay, vegetable and/or fruit pulp, and a hydrocolloid for making animal food; and the food products produced using such methods; and the products then being... |
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US20120053251 |
FAT EMULSION PROVIDING IMPROVED HEALTH AND TASTE CHARACTERISTICS IN FOOD
The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of... |
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US20120021112 |
Xanthan Gum
Xanthan gums with improved characteristics are provided, a method for preparing the xanthan gums as well as compositions and products comprising the xanthan gums. In particular, the invention... |
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US20150132448 |
LOW-CALORIE SOL FOOD MATERIAL, LOW-CALORIE SOL FOOD MATERIAL IN PACKAGE CONTAINER, AND MANUFACTURING METHOD THEREOF
A manufacturing method of a low-calorie sol food material includes four steps. The first step includes stirring a mixture of water, glucomannan or konjac refined flour or a combination thereof,... |
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US20140087050 |
CHIA SEED COMPOSITION
A composition of matter is disclosed and formed from a stable, defatted whole grain flour derived from Salvia hispanica L. whole ground seed using a suitable solvent that is free of cyanogenic... |
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US20140329916 |
MICROORGANISMS AND METHODS FOR ENHANCING THE AVAILABILITY OF REDUCING EQUIVALENTS IN THE PRESENCE OF METHANOL, AND FOR PRODUCING ADIPATE, 6-AMINOCAPROATE, HEXAMETHYLENEDIAMINE OR CAPROLACTAM RELATED THERETO
Provided herein is a non-naturally occurring microbial organism having a methanol metabolic pathway that can enhance the availability of reducing equivalents in the presence of methanol. Such... |