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US20130309367 CANNED FOOD PRODUCTS HAVING A FILLING  
The invention provides products and methods for making the products. The products comprise a container comprising a second emulsion encasing a first emulsion wherein the first emulsion and the...
US20130309372 CANNED FOOD PRODUCTS HAVING ONE OR MORE FILLINGS  
The invention provides food products and methods for making the food products. The products comprise a container comprising a meat emulsion encasing one or more hydrocolloid dispersions wherein...
US20120156355 VEGETABLE PROTEIN MEAT ANALOGUES AND METHODS OF MAKING THE SAME  
Meat analogue products and methods of making these products are provided. The products are made from compositions comprising a mixture of ingredients, including a vegetable protein, a dough...
US20100317735 HIGH EICOSAPENTAENOIC ACID OILS FROM IMPROVED OPTIMIZED STRAINS OF YARROWIA LIPOLYTICA  
Described are engineered strains of the oleaginous yeast Yarrowia lipolytica capable of producing an oil comprising greater than 50 weight percent of eicosapentaenoic acid [“EPA”], an ω-3...
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...
US20120207904 Gluten Free Structured Protein Product  
The invention relates to a structured protein product comprised of a texturizable protein and a binding agent. The invention also relates to a method for extruding a wheat-free, and more...
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...
US20140030387 MICRO-ENCAPSULATED ANIMAL PROTEIN CONCENTRATE  
The invention relates to an animal protein concentrate, fit for the human consumption, elaborated on basis of a fish protein. More specifically, this invention relates with micro-particle matrix...
US20110250326 PRECOAGULATION, PREHYDRATION, AND PREGELATINIZATION PROCESS FOR PET FOOD COMPOSITION  
A process for making a pet food composition involves the steps of heating a meat portion above its denaturation point and pre-hydration and pre-gelatinization of a carbohydrate source and water to...
US20140370115 LIPID EXTRACTION PROCESSES  
The present invention provides improved processes for extracting and preparing lipids from biological sources for use in pharmaceuticals, nutraceuticals and functional foods.
US20120308685 Gelated Crab Meat and Food Products Derived from Gelated Crab Meat  
Embodiments of the present invention relate to food products and methods and systems for producing such products. The food products of the present invention may include uncooked crab meat from...
US20110229605 WHOLE FISH PRODUCTS AND METHODS OF MAKING AND USING THEM  
Whole Fish composite Products made from a dry Structural Component and a Fish Meat Powder that has retained most of functional properties and which can both be reconstituted with water and mixed...
US20150086679 HIGH MEAT PET FOOD TREATS  
Described herein is a pet food composition comprising between 55 and 90% by weight raw ground meat, between 1 and 45% absorbent fiber, between 1 and 25% hydrocolloid, between 0.1 and 25%...
US20090022870 Method of manufacturing a transparent gelatin shape collagen food made with tendon and pettitoe of cow  
A method of manufacturing a gelatin shape collagen food, which contains a tendon structure therein, is provided. The method is comprised of: 1) boil tendons from a cow in water for 90 minutes, 2)...
US20140037795 FISH FOOD WITH INCREASED BUOYANCY  
Disclosed herein are frozen and/or gelled fish food products having an increased buoyancy. The frozen and/or gelled fish food products include a food component comprising a frozen and/or gelled...
US20080317790 Process for Treatment of Kappa Carrageenan  
The present invention relates to a process for treating precipitated carrageenan, comprising the steps of (a) treating the precipitated carrageenan with an aqueous treatment solution containing an...
US20110111102 FOOD PRODUCTS AND METHODS OF MAKING FOOD PRODUCTS  
Methods for producing food products by forming a meat emulsion, processing the meat emulsion to produce one or more meat emulsion chunks, drying the meat emulsion chunks, and combining the dried...
US20090220665 Citrus fruit fibers in processed meat  
The current invention relates to a mixture of citrus fruit fibers and soy protein flour, use of such mixtures in processed meat and to increase the functionality of soy protein flour.
US20130171317 SUBTITUTE FOR FAT WITHIN MEAT AND THE FORMING METHOD THEREOF  
The invention provides a meat-fat substitute, the forming composition thereof including: at least one edible gum; at least one starch; and water, wherein the at least one edible gum is present in...
US20120177785 CHUNKS-IN-JELLY FOOD COMPOSITIONS HAVING AN APPEALING APPEARANCE  
Chunks-in-jelly food compositions that contain cereal and/or starch but do not have a cloudy and unappealing appearance are disclosed. The non-cloudy, high-quality appearance of the composition is...
US20120189751 Meat-Like Product and its Method of Production  
The invention is embodied in a low cost process for creating organoleptic meat analogs from unmodified potato starch and/or similar amylose/amylopectin containing tubers, roots and grains. The...
US20110256294 METHOD FOR MANUFACTURING OF CUBE SHAPED PROCESSED FISH AND PRODUCT OBTAINED THEREBY  
A method for manufacturing of a cube shaped processed fish is disclosed, which is fish fillet cut into a plurality of pieces to be conveniently eaten and widely used. The method includes forming...
US20130129894 MULTIPHASE JELLIFIED BEVERAGE COMPOSITION  
The present invention is directed to a water, juice, and/or milk-based jellified ready-to-drink product characterized in that it comprises at least two separate homogeneous gel masses, wherein...
US20120040059 FLAKED FISH ANALOGS AND METHODS FOR MAKING SUCH ANALOGS  
The invention provides flaked fish analogs comprising from about from about 18 to about 25% protein, from about 3 to about 9% fat, and from about 60 to about 85% moisture. The compositions have a...
US20090148558 METHOD OF PRODUCING MUSHROOM MYCELIA BASED MEAT ANALOG, MEAT ANALOG PRODUCED THEREBY, LOW CALORIE SYNTHETIC MEAT, MEAT FLAVOR AND MEAT FLAVOR ENHANCER COMPRISING THE MEAT ANALOG  
Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a low-calorie synthetic meat and a meat flavor comprising the meat analog. The meat...
US20090068336 LOW SHEAR MEAT ANALOG  
Methods for producing meat analog as well as formulations are disclosed. The novel production method uses a device designed to texturize the product while providing superior heat transfer for...
US20120093994 Meat Analog Compositions and Process  
Analog meat compositions produced from vegetable protein and processes for producing the analog meat compositions are described. The compositions are produced with high moisture content, low...
US20080317791 Kappa Carrageenan  
Disclosed is a carrageenan composition comprising sodium, potassium, calcium and magnesium.
US20110311704 EMULSION-LIKE COMPOSITIONS  
The present invention relates to emulsion-like compositions especially emulsion-like compositions without emulsion stabilizing aids. This invention also relates to a process for manufacturing said...
US20110129587 METHOD FOR PRODUCING SURIMI AND PASTE PRODUCT FROM FISH MEAT CONTAINING KIDNEY  
According to a method for producing a surimi by adding a protease inhibitor when producing a surimi from fish meat that contains kidney or tissue thereof, such as backbone meat, that is left over...
US20140186510 Meat Paste Compositions Having Improved Creaminess  
The invention relates to spreadable meat paste compositions which are improved in their creaminess, a method of making said meat paste compositions and a method of improving the creaminess of meat...
US20120171336 WET FOOD COMPOSITIONS HAVING THE CHARACTERISTICS OF DRY FOOD COMPOSITIONS  
The invention provides wet food compositions that have the characteristics of dry food compositions. The compositions contain from about 90 to about 99% of one or more meat emulsion chunks and...
US20120315365 Omega-3 Fatty Acid Enriched Meat Compositions  
The present invention relates to compositions and methods for producing a meat composition with a quantity of long chain fatty acids. Specifically, the meat composition comprises a quantity of...
US20110076367 FOOD CASING HAVING AN ADHESIVE SYSTEM AND A TRANSFERABLE FUNCTIONAL SUBSTANCE  
The invention relates to a single layer or multilayer tubular food casing, in particular for foods which are scalded, cooked or heated in other ways in the casing, preferably for cooked-meat or...
US20090011109 Method For Producing a Casing-Less Sausage or Similar Type Food Product and Product Thus Obtained  
A process for elaborating a casing-less sausage- or similar-type food product, the process comprises the steps consisting in preparing an emulsion-type sausage paste having a gel-like viscosity;...
US20110244090 Method for the Preparation of a Meat Substitute Product, Meat Substitute Product Obtained with the Method and Ready to Consume Meat Substitute Product  
The invention relates to a method for the preparation of a meat substitute product in which a protein, a hydrocolloid which precipitates with metal cations and water are mixed at elevated...
US20110171359 METHOD FOR THE PREPARATION OF A MEAT SUBSTITUTE PRODUCT, MEAT SUBSTITUTE PRODUCT OBTAINED WITH THE METHOD AND READY TO CONSUME MEAT SUBSTITUTE PRODUCT  
The invention relates to a method for the preparation of a meat substitute product in which a protein, a hydrocolloid which precipitates with metal cations and water are mixed at elevated...
US20100189864 Edible Nutritive Composite  
A nutritive edible composite food product that includes a protein-containing material, a carbohydrate-containing material, a fat or fat-containing material, and a source of liquid. The materials...
US20140220217 METHOD AND COMPOSITIONS FOR CONSUMABLES  
Disclosed herein are improved methods and compositions which more accurately replicate the characteristics that consumers value in the preparation and consumption of meat and which overcome the...
US20100166935 FOOD PRODUCT SIMULATING PIECES OF NATURAL MEAT AND METHOD FOR PRODUCING SAME  
The invention generally relates to the meat industry, specifically it relates to meat products which are firstly intended for pets, in particular for cats and dogs, or other domestic animals whose...
US20100074998 Meat Substitute Food Product And Process For Preparing The Same  
A process for preparing meat substitute food products, including the steps of hydrating under vacuum of at least one vegetable protein mixed with water and at least one colorant; mixing at least...
US20100136198 METHOD FOR PRODUCING A PROCESSED FISH PRODUCT AND RESULTING PROCESSED FISH PRODUCT  
Method for manufacturing processed fish, and the processed fish produced thereby, where the processed fish includes an emulsified homogeneous gruel including frozen raw fish and concentrated broth...
US20080014319 Gelated crab meat and food products derived from gelated crab meat  
Embodiments of the present invention relate to food products and methods and systems for producing such products. The food products of the present invention may include uncooked crab meat from...
US20150157032 STABILIZED MEAT PRODUCTS  
The present invention relates to a method for preparing food products by means of processing food particles with a gelling agent, comprising the processing steps of: a) providing a food particles;...
US20100062135 Oil composition for the preparation of oil containing food products  
The present invention relates to an oil composition, comprising oil and broth, a method for its preparation, and its use for the preparation of oil containing meat-based products as well as oil...
US20090220666 Utilization of stabilized bran in high protein products  
The present invention relates to meat product compositions, including meat analog products, including at least one type of bran material as a meat extender. Use of the bran material, such as a...
US20100003392 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch  
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,...
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,...
US20100278974 Methods for the Preparation of Vegetable Chips or French Fries  
A method for the preparation of vegetable chips or French fries is disclosed, wherein the method comprises: (i) preparing a mixture comprising between 20% to 90% (w/w) of a vegetable source and/or...
US20110091604 SYNTHETIC MEAT  
Examples of methods, systems and computer accessible mediums related to producing synthetic meat are generally described herein. In some example methods, a substrate configured to support cell...

Matches 1 - 50 out of 80 1 2 >