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US20110177181 Modified grape seed oils  
Edible oils are described which are extracted from dried fermented grape seeds isolated from a fermented grape pomace that has undergone fermentation, e.g., primary fermentation during wine...
US20140348981 FOOD PRODUCTS WITH YOGURT WHEY  
A food product comprising a neutralized yogurt whey.
US20100303989 Microalgal Flour  
Compositions of microalgae-derived flour are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain...
US20140220219 Flavorless Mustard Paste  
A flavorless mustard paste without a noticeable flavor and a method of manufacturing the same, including a mustard seed and acidic liquid solvent, where the resultant paste has less than 100 mg/dl...
US20110171361 BASE BROTH POWDER AND METHOD FOR PRODUCING THE SAME  
Provided are a base broth powder produced by mixing a concentrate extracted from anchovies, shrimp, shellfish, radishes, onions and cabbage, an extract powder from anchovies, dried pollock, kelp...
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...
US20140272075 Enhanced Viscosity Mustard Paste  
An enhanced viscosity mustard paste and a method of manufacturing the same. The enhanced viscosity mustard paste can include a mustard seed and acidic liquid solvent, without a noticeable increase...
US20150104398 TASTE MODULATOR AND METHOD OF USE THEREOF  
The present invention is directed to a novel taste-masking composition comprising a taste-masking effective amount of an Angelica root extract, which shows unexpected effectiveness in reducing an...
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...
US20140120222 BOUILLON TABLET PROCESS  
A process for preparing a bouillon tablet having two or more layers comprising the steps (a) forming a first layer of the tablet comprising a mixture of two or more of salt, taste enhancer, sugar,...
US20130064942 PROCESS FOR PREPARING A HEAT PROCESSED BLEND FROM TWO OR MORE FRESH PLANT MATERIALS  
The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second...
US20120164276 Dressing  
Bound salads and other food products can enjoy decreased separation with the addition of a source of glucomannan, especially at from 0.1 wt % glucomannan and higher. Glucomannan absorbs...
US20130156892 EDIBLE COMPOSITIONS AND METHODS OF MANUFACTURING EDIBLE COMPOSITONS  
There is provided edible compositions and methods of manufacturing edible compositions comprising a base comprising fruit and/or vegetable matter with a fibrous matrix and a water immiscible...
US20060153963 Squeezable fruit sauce and process for making same  
A squeezable fruit sauce containing less than 50% fruit. The sauce includes fruit and or fruit puree, water, sweetener, and a combination of pectins or thickeners. The ingredients combined to give...
US20140127381 LIQUID FOOD COMPOSITIONS COMPRISING SOY WHEY PROTEINS THAT HAVE BEEN ISOLATED FROM PROCESSING STREAMS  
A liquid food composition comprising soy whey proteins that have been isolated from processing streams, wherein the food composition is used to form liquid food product. A process for recovering...
US20130230633 FRUIT AND VEGETABLE PRESERVATION PROCESS  
An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two...
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...
US20140193563 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...
US20110256207 WHOLE GRAIN FLOUR AND PRODUCTS INCLUDING SAME  
The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain...
US20150067911 METHOD FOR BREEDING TOMATOES HAVING REDUCED WATER CONTENT AND PRODUCT OF THE METHOD  
A method for breeding tomato plants that produce tomatoes with reduced fruit water content including the steps of crossing at least one Lycopersicon esculentum plant with a Lycopersicon spp. to...
US20150104556 FUNCTIONAL CREAM BASE POWDER COMPOSITION AND PRODUCTS MADE THEREOF  
The present invention relates to a spray dried cream base powder which can be used as an alternative to dairy creams and other liquid cooking creams. The powdered cooking cream composition...
US20130004645 SWEET ONION SAUCE AND METHOD OF MANUFACTURING SAME  
Embodiments of the present invention are generally related to a sweet onion sauce and methods of manufacturing the same. More specifically, embodiments of the present invention relate to a sweet...
US20130302501 FOOD PRODUCT PERMEATED WITH HOMOGENIZED DISPERSION  
The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of...
US20130040016 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,...
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,...
US20140127349 VEGETABLE OIL COMPOSITION CONTAINING PALM MID-FRACTION FAT AND METHOD OF REDUCING PLASMA CHOLESTEROL  
A method and composition for reducing the cholesterolemic effect in mammals of ingesting a blended nutritional fat composition containing a palm mid-fraction (PMF) hardstock fat combined with an...
US20140205731 ACID-STABLE CREAMER OR WHITENER COMPOSITION  
The invention relates to a particulate creamer or whitener composition, wherein the particles comprise fat, carbohydrate, whey protein and an acidulant, and wherein, if reconstituted in...
US20120093996 SOUP PREPARING AND DISPENSING MACHINE (SPDM) AND METHOD OF PRODUCING INDIVIDUAL SERVINGS OF HOT OR COLD SOUP USING THE SAME  
Hot or Cold soup made fresh from scratch, can or concentrate is prepared in a suitable container and after its preparation is kept cool, blended and re-circulated for long term shelf life until a...
US20110136745 METHOD OF SELECTING SOYBEANS WITH ENHANCED BIOACTIVITY AND COMPOSITIONS FOR REDUCING CANCER CELL VIABILITY  
The invention provides a method that uses enzyme-treatment of whole soybeans or partially defatted soybeans to select soybeans with improved bioactivity or bioactivities. The invention further...
US20140295049 Composition for Making a Tea Beverage or Herbal and Vegetable Broths  
The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or...
US20140356481 BREWED SOY SAUCE AND METHOD OF PRODUCING THE BREWED SOY SAUCE  
The present invention provides a brewed soy sauce that has light color and reduced smell with a robust taste. In the brewed soy sauce, HEMF is less than 15 ppm. Glutamic acid is 0.9% (w/v) or...
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...
US20150147456 UNITIZED FROZEN SAUCE PRODUCTS  
The present invention is directed to a frozen sauce component having a high dissolved solids equivalent content and sufficient hardness in manufacturing to permit unitization thereof by cutting....
US20100297303 UNITIZED FROZEN SAUCE PRODUCTS  
The present invention is directed to a frozen sauce component having a high dissolved solids equivalent content and sufficient hardness in manufacturing to permit unitization thereof by cutting....
US20120107386 COMPOSITION AND METHOD FOR INCORPORATING NUTRIENTS INTO CONDIMENTS AND USE THEREOF IN COOKED FOODS  
A composition comprising a nutrient encapsulated in a coating and a condiment is disclosed. A method of manufacturing the composition is also disclosed.
US20140010941 Switchback Mack's Genuine American Hot Sauce  
The object of the invention is a spicy, all natural pepper sauce, which incorporates three diverse culinary traditions into a unique American flavor experience.
US20130209630 AGGLOMERATION OF STARCH  
The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the...
US20140017358 SAUCE COMPOSITION  
A sauce composition comprising gluten, sodium, and aspartic acid, wherein the content of the sodium is from 5 to 65 parts by mass with respect to 100 parts by mass of the gluten, and the content...
US20120027910 KOJI MOLD HAVING LARGE-SCALE GENOMIC DUPLICATION  
The purpose of the present invention is to breed a koji mold, which has improved capability of producing a variety of industrially applicable enzymes, without using the genetic recombination...
US20140017369 SOUP COMPACTS  
Soup compacts and a method of manufacturing said compacts. The soup compact of the invention contains 70% to 100% by weight of a soup powder and 0 to 30% by weight of pelletizing additives, the...
US20140234488 BEVERAGE SYSTEM, INCLUDING BUBBLE BEVERAGE, INSTANT BEVERAGE, BEVERAGE WITH DISSOLVED GAS, AND BEVERAGE WITH INGREDIENT  
A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted...
US20140272071 SURFACTANT-FREE, SUBMICRON HYDROPHOBIC DISPERSIONS AND FOOD ENHANCEMENT THEREWITH  
Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food...
US20140004225 VERY LOW COMMON SALT SOY SAUCE AND METHOD FOR PRODUCING SAME  
The present invention addresses the problem of obtaining a very low common salt soy sauce which contains flavor component favorable for a soy sauce at high concentrations and has a common salt...
US20110003036 Combined drink and dressing  
The beverage-condiment comprises a first amount of balsamic vinegar and a second amount of a mixing liquid, wherein said mixing liquid comprises an alcoholic liquid, and optionally a third amount...
US20140099388 DELIVERY OF FUNCTIONAL INGREDIENTS  
A primary composition comprising all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility, and a process of forming same are...
US20110244109 Salad dressing  
A method for preparation of salad dressing includes —mixing tomato based chili sauce with red wine vinegar, —stirring them creating a mixture left to rest, stirring and gradually adding salad oil...
US20120015093 Whole seed processing and controlled viscosity products  
A method provides a milled whole seed product from a whole seed having at least 0.01% by total weight of oil therein. The whole seed is added to an aqueous carrier which is physically milled at a...
US20110274814 Garlic Based Pepper Vegetarian Sauce  
A garlic-based sauce which includes garlic, chili peppers, bell peppers, a quantity of flavorings and spices. These ingredients are combined without addition of any preservatives. The method of...
US20110268862 SOUTHERN DELIGHT  
A salad dressing with prime ingredients comprising mayonnaise, ketchup, sugar, mustard, granulated garlic salt, Worcestershire sauce, and vinegar and extra ingredients comprising lemon juice,...
US20130040035 SOUTHERN DELIGHT  
A salad dressing with prime ingredients comprising mayonnaise, ketchup, sugar, mustard, granulated garlic salt, Worcestershire sauce, and vinegar.

Matches 1 - 50 out of 308 1 2 3 4 5 6 7 >