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US20140322282 |
Microcrystalline Cellulose Compositions
Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than... |
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US20120052151 |
METHODS AND COMPOSITIONS FOR WEIGHT MANAGEMENT AND FOR IMPROVING GLYCEMIC CONTROL
The present invention provides methods, compositions and modified foods and foodstuffs useful for weight management and glycemic control. |
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US20140356463 |
PROCESS FOR OBTAINING CITRUS FIBER FROM CITRUS PEEL
A process is disclosed for obtaining citrus fiber from citrus peel. Citrus fiber is obtained having a c* close packing concentration value of less than 3.8 wt % anhydrous base. The citrus fiber... |
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US20120231093 |
METHOD FOR PREPARING NANO-SCALE OR AMORPHOUS PARTICLE USING SOLID FAT AS A SOLVENT
The present invention relates to a method for preparing nanoscale or amorphous particles using solid fat as a solvent. According to the present invention, nanoscale or amorphous particles of... |
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US20150140176 |
Carbohydrate Gel
The present invention generally relates to the field of nutrition, in particular performance nutrition. In particular, the present invention relates to a novel carbohydrate gel comprising glucose... |
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US20120308487 |
Carnallite Preparation and Uses Thereof in Edible Applications
The present invention relates to a Carnallite salt preparation useful in edible products, such as a food, beverage, dietary supplement, oral care, nutraceutical pet food, animal feed,... |
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US20120156354 |
Ink Jetting Inks for Food Application
Edible ink formulations for printing onto edible substrates and snack pieces. Methods are provided showing how to print on edible substrates and on snack pieces at high line speeds. |
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US20100267658 |
Trehalulose-containing composition, its preparation and use
The present invention relates to a trehalulose-containing composition, its preparation and use. |
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US20080038409 |
Steeped cocoa compositions and functional cocoa beverages made from them
The invention provides, in one aspect, a method of producing a cocoa-containing beverage or a nutritionally fortified or energy-sustaining cocoa beverage containing beneficial cocoa polyphenols.... |
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US20120156288 |
MICROCAPSULES CONTAINING SALTS FOR FOOD PRODUCTS
A composition for delivering edible salts into food products via microcapsules having a protein-polysaccharide shell matrix and an edible salt-containing active material. A method of treating... |
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US20090162515 |
Method of Preparation of Adapted Foods
The present invention relates to a method of preparing adapted foods where the composition allows the facilitation of the acts of eating or drinking for dysphagic patients. The method comprises... |
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US20080008814 |
Acidified Protein Beverages Containing Suspended Particulates and Methods of Making Same
The use of gellan gum in combination with carboxymethyl cellulose (cellulose gum) in acidified protein beverages is described. Acifidied protein beverages comprising a combination of cellulose gum... |
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US20050233046 |
MCC/hydrocolloid stabilizers and edible compositions comprising the same
Stabilizers comprising co-processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes for making the edible compositions are described. Edible compositions may... |
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US20090123629 |
Tofu Hydrated Structured Protein Compositions
The present invention discloses a structured protein composition which includes a structured protein product which can be combined with tofu, soy whey, or soymilk and a coagulant to form the... |
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US20070264407 |
Stabilizer for dairy products
A food stabilizer formed from natural components used in food products. The natural components include microcrystalline cellulose/alginate, native starch, or carrageenan. Effective amounts of the... |
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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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US20120107468 |
METHOD FOR SUSPENDING PARTICLES IN ALCOHOLIC LIQUID COMPOSITION AND CORRESPONDING LIQUID COMPOSITION
The present invention relates to a method for suspending particles in an alcoholic liquid composition. The method comprises providing an alcoholic liquid composition having a particular alcoholic... |
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US20050084592 |
Satiety enhancing food compositions
The present invention provides an aqueous liquid or spoonable edible composition comprising at least 1% wt protein and from 0.1 to 5% wt of a biopolymer thickening agent which is not denatured or... |
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US20110159145 |
IMPROVED EDIBLE COMPOSITIONS AND METHOD FOR PREPARING IT
The invention relates to an oat suspension, a process for preparation thereof and a powder made thereof. The suspension and the powder can be used for preparing drinks and other non-dairy products... |
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US20090291170 |
LOW-FAT FROZEN CONFECTIONERY COMPOSITION
The present invention relates to frozen confectionery coatings which have a low amount of fat. In particular, it relates to the use of certain water-in-oil emulsions as low-fat coating for frozen... |
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US20090181114 |
CHIA SEED BEVERAGE AND RELATED METHOD
A beverage is disclosed that is effective for enhancing gastrointestinal regularity and heart health. It is formed by a liquid comprising fruit derived juices, water or naturally or artificially... |
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US20160198749 |
SWEETENER COMPOSITIONS
A sweetener composition comprising: at least one high potency sweetener; and at least one anti-foaming agent, wherein the at least one high potency sweetener contains hydrophilic and hydrophobic... |
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US20100092604 |
Beverage Composition Comprising CLA
A beverage composition comprises fat, protein, thickener and water, wherein the fat comprises at least 40% by weight of conjugated linoleic acid or a derivative thereof (CLA). |
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US20080044543 |
Stabilized emulsions, methods of preparation, and related reduced fat foods
Emulsion compositions and related methods as can be used to improve food products and/or reduce the fat content thereof. |
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US20070042099 |
Ready to bake refrigerated batter
A ready to bake refrigerated batter containing one or more food grade edible hydrocolloids and having a high yield stress value at refrigeration temperature (>1500 Pa@ 4.5° C.). The batter bakes... |
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US20140037817 |
COMPOSITIONS AND METHODS FOR IMPROVING CURD YIELD OF COAGULATED MILK PRODUCTS
Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into... |
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US20130310302 |
PROTECTIVE HYDROCOLLOID FOR ACTIVE INGREDIENTS
Partially deamidated rice endosperm protein or rice endosperm protein which is partially conjugated with mono-, di-, oligo- or polysaccharides is used as novel protective hydrocolloid for... |
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US20110311599 |
GRANULATED POWDER CONTAINING VEGETABLE PROTEINS AND FIBERS, PROCESS FOR PRODUCING SAME, AND USE THEREOF
The present invention concerns a granulated powder containing at least one vegetable protein and at least one vegetable fiber, characterized in that it has a laser volume mean diameter D4,3 of... |
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US20110061667 |
FLAVOR-CONTAINING MATERIAL FOR CIGARETTE, PROCESS FOR PRODUCING THE SAME, AND CIGARETTE
There is provided a flavor-containing material for cigarette in which a flavor is coated with a polysaccharide without need of addition of a gelling agent such as a metal chloride. |
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US20100080833 |
STABLE, CONCENTRATED AND DILUTE, OIL-IN-WATER EMULSIONS, THEIR PROCESSES OF PREPARATION, AND FORMULATION PROCESS EMPLOYING THESE EMULSIONS
A stable oil-in-water emulsion, a process for the preparing such emulsion, and a formulation process employing the emulsion. The stable oil-in-water emulsion is obtained from an air-in-water... |
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US20080311247 |
Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising konjac mannan
Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components,... |
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US20120294893 |
EDIBLE JELLY-FORM COMPOSITION, JELLY-FORM PREPARATION AND METHOD FOR PRODUCING JELLY-FORM PREPARATION
The present invention aims to provide a jelly (as a result, easy-to-swallow), intraorally soluble edible jelly composition although it is preferably free of water. The present invention relates to... |
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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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US20100055207 |
METHODS OF MAKING AND USING A LIQUID CONCENTRATE THICKENER
A process for thickening a liquid food comprises admixing an effective amount of an aqueous concentrate thickener composition with a liquid food which is capable of being thickened by a... |
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US20080050497 |
Food Composition Containing a Coagulated Protein and a Process for Making the Same
This invention is directed to a food composition containing a coagulated protein, comprising; (A) a hydrated protein stabilizing agent; (B) a dispersed coagulated protein material; and (C) a... |
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US20160113316 |
SWEETENING COMPOSITION
The present disclosure relates to a sweetening composition comprising rebaudioside A, rebaudioside B and rebaudioside D wherein, based on the total weight of rebaudioside A, rebaudioside B and... |
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US20160050963 |
ARTIFICIAL CASING FOR FOOD PRODUCTS
This invention relates to an alginate composition for coating food products, in particular cooked meat products such as sausages and a method for producing the alginate composition. Furthermore,... |
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US20150201646 |
STABLE MIX OF INGREDIENTS FOR A FROZEN DESSERT
The invention relates to a shelf-or chilled-stable mix of food ingredients for the preparation of a frozen dessert, wherein i) the ingredients mix is in a non-frozen state and contained in an... |
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US20120101041 |
POLYIONIC DENDRIMER AND HYDROGEL COMPRISING SAME
Provided is a hydrogel which comprises water as the main component at a high water content and has mechanical strength suitable for practical use and which exhibits high transparency and... |
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US20080311251 |
Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and guar gum
Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components,... |
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US20050170059 |
Satiety enhancing food compositions
The present invention provides edible compositions comprising a source of non-solubilised divalent metal ions and from 0.1 to 6% wt of an alginate having an L-guluronic acid content of at least... |
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US20100255146 |
THICKENING COMPOSITION IMPROVED IN VISCOSITY DEVELOPMENT
A thickening composition characterized by containing xanthan gum having per 100 parts by weight thereof, 0.5 part by weight or more of metal salt bound on the surface of xanthan gum powder. This... |
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US20080166466 |
High Pressure Processing of Metal Ion Lactoferrin
The present invention relates to a method of treating a composition comprising metal ion lactoferrin and in particular to a method of pressure treating a composition comprising metal ion... |
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US20080089991 |
Gelled dairy compositions and related methods
The present invention relates to hand-holdable, gelled dairy compositions, and related methods. The hand-holdable products include one or more gel-forming hydrocolloids in proper amount(s) that... |
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US20150359232 |
WHEAT BRAN PROCESSED PRODUCT
A wheat bran processed product satisfying the following (a) to (d): (a) a degree of gelatinization of 45% to 100%;(b) a lipid content of 3.8 mass % or less;(c) a moisture content of 2.5 mass % or... |
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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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US20110313055 |
HEALTH CHARACTERISTIC CHEWY OR GUMMY CANDY CONFECTION
The present invention provides for flavored chewy or gummy candy confections made by making a flavored chewy or gummy candy confection from scratch or adjusting a current flavored chewy or gummy... |
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US20100055262 |
PROCESS FOR THICKENING HUMAN BREAST MILK
A process for thickening human breast milk, the process comprising admixing the human breast milk with an effective amount of an aqueous thickener concentrate. Preferably, the aqueous thickener... |
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US20050233045 |
Satiety enhancing food compositions
The present invention provides an aqueous liquid or spoonable edible composition comprising at least 1% wt protein and from 0.1 to 5% wt of a biopolymer thickening agent which is not denatured or... |
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US20080241319 |
Novel protein layering masses, processes for the manufacture thereof, and related products
A layering mass comprising protein and carbohydrate, where between 10% and 55% by weight of the layering mass is protein, is described together with methods of making the same. Also described are... |