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US20130273206 ALL-NATURAL PROTEIN-BASED BOTH SOFT AND HARD FOOD IN ONE FOR PETS  
The embodiments herein provide an all-natural soft and dry food in one products for pets, and a method of manufacturing the same. According to an embodiment herein, the food product comprises a...
US20130183406 METHOD FOR PRODUCING FROZEN BREAD DOUGH WHICH DOES NOT REQUIRE THAWING OR FERMENTATION STEP  
Provided is shaped frozen bread dough from which a baked bread product having favorable post-baked qualities (taste, texture, flavor, appearance (voluminousness), and the like) can be prepared...
US20110262590 Pizza Kit and Method for Making Pizza  
There is a provided a pizza kit and a method for making a pizza from a kit. A package of powdered dough mix from the kit is opened. The powdered dough mix is poured into a bowl. The dough mix is...
US20150257428 FLAVOR SYSTEM AND METHOD FOR MAKING BEVERAGES  
A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a...
US20110223286 METHOD OF REDUCING VOIDS IN DOUGH  
Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.
US20120201927 Hollow Sandwich Bun Mold and Method of Use  
A sandwich bun mold device and method for use are provided for creating sandwich buns having hollow interior regions. The device comprises a bread mold pan having a plurality of mold recesses...
US20130230622 LAMINATED FLAVORED PASTRY AND METHOD OF MANUFACTURING THEREOF  
A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat...
US20120301574 LAMINATED FLAVORED PASTRY AND METHOD OF MANUFACTURING THEREOF  
A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat...
US20130052175 OIL SUSPENSION-BASED MOLDED FOOD PRODUCTS  
A molded food product is provided that has a high fat and protein content and a low carbohydrate content. The food product is suitable for human or animal consumption. The food product can serve...
US20140287094 Dough Composition for Sugarless Bread Sugarless Bread and Processes for Making Them  
Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, thereby lowering the...
US20120003353 Bread Product And Method  
A leavened dough and method of its preparation are provided. The dough is formed by shaking a mixture of water, flour and leavener. The dough formation does not require the use of a mechanical...
US20120207881 ACTIVE INGREDIENT DELIVERY SYSTEM  
Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough...
US20050249840 Active yeast in dry granular or powder form obtained through treatment of a mixture of known yeasts and its use in a pre-packed long-life preparation to be completed with the addition of water  
Active yeast in granular or powder form for the production of bread, cakes, and other bakery products, includes active yeast obtained by treatment of a mixture of 35-40% by weight of natural yeast...
US20120128823 MICROBIAL COMPOSITION FOR THE FERMENTATION OF COCOA MATERIAL  
The invention relates to the use of a microbial composition for regulating the fermentation of such materials, in particular using compositions comprising specific combinations of microorganisms...
US20150216197 SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM  
The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry...
US20140037793 SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM  
The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry...
US20110008491 DOUGH COMPOSITION  
A dough composition comprising flour, water and a fat phase, wherein the fat phase comprises at least 40% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed...
US20050106287 Dry yeast composition  
The present invention provides a dry yeast composition comprising 69-97.7 wt % yeast (as yeast dry matter) and 0.1-10 wt % of a salt of C12-C24 fatty acid and 0-5 wt % of a formulation aid and...
US20110256268 Oleaginous Yeast Food Compositions  
The invention provides novel oleaginous yeast biomass, yeast oil, food compositions comprising oleaginous yeast biomass, whole oleaginous yeast cells, and/or yeast oil in combination with one or...
US20110081453 3-D Continuous Shaping Of Edible-Based Extrudates  
A chew toy of non-uniform shape may be manufactured from an edible starch composition by introducing said composition to an extruder having a barrel and subjecting the composition to shear and...
US20110027421 GLUTEN-FREE FOOD COMPOSITIONS COMPRISING CHEESE, STARCH, AND GLUTEN-FREE FLOUR AND METHODS FOR MAKING THE SAME  
Disclosed herein is a composition for making a gluten-free food product, wherein the composition can include, as its main ingredients, one or more types of cheese, one or more types of starch, and...
US20140322386 BEER BREWING ADDITIVE AND METHOD  
A method and additive for making beer includes the use of an additive tablet of yeast and sugar, as well as other additives, that is inserted into bottles of beer prior to capping. After the...
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,...
US20120064195 SHORTENING PARTICLE COMPOSITIONS AND DOUGH PRODUCTS MADE THEREFROM  
The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the...
US20110097307 Compositions and Methods for Augmenting Kidney Function  
The present invention provides a nutritional food product composed of a prebiotic and an isolated protein for use in reducing elevated levels of nitrogenous waste products in the blood and...
US20110223287 METHOD FOR PRODUCING YEAST WITH HIGH GLUTAMIC ACID CONTENT  
Provided is a method for producing a yeast containing glutamic acid at a high concentration. In the method for culturing a yeast, a yeast in a stationary growth phase is subjected to liquid...
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...
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...
US20120045544 FROZEN DOUGH COMPRISING SACCHAROMYCES BAYANUS  
The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff....
US20130045301 METHOD FOR INOCULATING YEAST INTO FRUIT JUICE  
The present invention provides a new wine yeast product in a frozen form. The product is produced in a fermenter, concentrated, cryoprotectants are added. This mixture is then frozen at −50° C....
US20120052157 DRY PSYLLIUM HUSK INCORPORATED DOUGH PRODUCTS AND METHOD OF PREPARATION THEREOF  
The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Up to 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95%...
US20120308686 Nutritional Compositions for Bees  
A high-protein nutritional composition for bees including protein derived from at least two sources including corn gluten, lipid derived from at least two sources including corn gluten, and...
US20080138469 Novel vitamin D2 yeast preparation, a method for producing the same, and the use thereof  
The present invention relates to novel yeast. More specifically, a novel yeast that is enriched for Vitamin D. In one aspect, the invention comprises a yeast that retains its gassing power after...
US20110212224 METHOD FOR OBTAINING A MIXTURE OF PROBIOTICS, PREBIOTICS NUTRIENTS WITH SYNERGISTIC SYMBIOTIC ACTION  
The present invention relates to a mixture of probiotics, prebiotics and nutrient having synergistic symbiotic action and the process of productions thereof. Said mixture comprises at least one...
US20120269926 YEAST EXTRACT AND METHOD OF PRODUCNG THE SAME  
A method for producing yeast extract including 4-30% disodium inosinate and disodium guanylate (I+G), comprising a) providing a yeast cream including 8 wt. % or more of RNA, b) inactivating the...
US20120251666 METHODS OF MAKING AND USING LACTOBACILLUS STRAINS  
Lactobacillus strains that have a genetic Profile I based on Apa I, Not I, and Xba I digests are provided. Preferably, the strains decrease level of at least one of coliforms and E. coli within...
US20120177780 METHOD FOR IMPROVING BREAD-MAKING PROPERTIES OF RICE FLOUR BREAD DOUGH  
This invention provides a method for improving bread-making properties of bread dough using rice flour as the main material. The invention relates to a dough improving agent for rice flour breads,...
US20120164269 Composition for making deer antler wine, method for making deer antler wine by using the composition, and deer antler wine made by the method  
A composition for making a deer antler wine is disclosed, which includes: a deer antler powder in an amount of 6-24 parts by weight; grapes in an amount of 15.5-62 parts by weight; tea in an...
US20100297289 Composition for Stabilising a Dietary Aqueous Liquid Sensitive to Oxidation  
The present invention relates to a composition for protecting from oxidation a dietary liquid, which contains substances sensitive to oxidation during the shelf-life thereof including a...
US20120135106 Biomass Hydrolysate and Uses and Production Thereof  
The present invention includes a palatable, stable composition comprising a biomass hydrolysate emulsion for incorporation, into, or used as, nutritional products, cosmetic products or...
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...
US20110287143 TEMPERATURE-INDUCED DELIVERY OF NUTRIENTS BY MICRO-ORGANISMS IN THE GASTROINTESTINAL TRACT  
The present invention relates in general to the field of health and well-being. In particular, the present invention relates to temperature sensitive micro-organisms and their use as vehicle for...
US20130071491 Extruded Legume Food Products Containing Yeast Autolysate  
An extrusion process for producing a uniform and highly expanded food product is disclosed with nutritional yeast and chromium. The uniform expansion ratio possessed by the extruded product...
US20140017355 BREAD-MAKING WITH A HIGH YEAST CONTENT  
The present invention aims to supply yeasts suitable for breadmaking using a large amount of yeast, as well as compositions that can give a bakery product containing said yeasts. The present...
US20120135112 YEAST, PREPARATION METHOD, COMPOSITION, APPARATUS AND USES THEREOF  
The invention relates to a method for preparing yeast, to a yeast obtained according to the method, to a food composition comprising the yeast, to an apparatus intended for implementing the method...
US20120237608 FREE-FLOWING PARTICULATE HONEY PRODUCT COMPRISING CRYSTALLISED NATURAL HONEY AND PROCESS FOR PRODUCING THEREOF  
The invention provides a free-flowing particulate honey product comprising crystallized natural bee honey and a process for producing thereof. The free flowing particulate honey product comprises...
US20140154357 EMULSIFIER COMPOSITIONS AND METHODS OF USING SUCH EMULSIFIER COMPOSITIONS  
Emulsifier compositions comprising an emulsifier and lecithin are disclosed. The emulsifier compositions may be in a dry form and may be used to disperse compounds in water.
US20130028878 S-ADENOSYL-L-METHIONINE-CONTAINING DRY YEAST COMPOSITION WITH EXCELLENT STORAGE STABILITY AND PROCESS FOR PRODUCING SAME  
A dry yeast composition which includes 5-adenosyl-L-methionine and a thickener and has excellent storage stability. A thickener is added to a yeast cell concentrate obtained by culturing yeast...
US20110293778 NOVEL YEAST STRAIN AND METHODS OF USE THEREOF  
The present disclosure relates to an isolated yeast strain deposited as NRRL Y-50184. The present disclosure also relates generally to methods of manufacturing of products, including a fermented...
Matches 1 - 50 out of 225 1 2 3 4 5 >