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US20150104552 |
CAPSULE CLUSTERS FOR ORAL CONSUMPTION
A method of manufacturing an oral product includes creating a matrix from a plurality of capsules, a powdered component, a viscous component and a binder and molding the matrix into a shape. In a... |
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US20130156922 |
Food product comprising a base ingredient comprising cereal seeds
A vegetable-based food product, without saccharose, lactose and egg, includes a base ingredient having gluten-free cereal seeds, polished and/or wholegrain, and/or sprouted seeds and/or sprouted... |
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US20130202741 |
REDUCED FAT FOOD PRODUCT
In one embodiment, a reduced fat food product includes a base system and a fat-mimicking system that imparts a characteristic associated with a higher fat content food product. The base system... |
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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... |
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US20110059205 |
BOTANICAL EXTRACTS AND FLAVOR SYSTEMS AND METHODS OF MAKING AND USING THE SAME
Methods for preparing a botanical extract and a flavor system comprising a botanical extract produced by the process for use in beverages are provided. Also provided is a flavor system comprising... |
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US20100143574 |
Pet wrapping paper
The present invention is a flavored wrapping (gift wrapping) paper designed and intended to be attractive to pets. This pulp wood or cellulose based paper product is flavored and or scented for... |
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US20140302224 |
PROTEIN SEASONINGS AND METHODS OF MAKING THE SAME
A protein seasoning and methods of making the same are provided. A formulation can be provided comprising a base combined with a protein source, which can be combined with various flavored... |
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US20100304002 |
CAT TREAT
A pet treat having a sugar-based edible portion including a palatant material and a support portion. Incorporation of starch provides a hard-candy texture for the edible portion. The pet treat may... |
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US20130260013 |
COMESTIBLE PRODUCTS AND METHODS OF MAKING THE SAME
Comestible products and methods of making the same are provided. In one aspect, a comestible product includes a composition comprising at least two of a dried protein, a dried vegetable, a dried... |
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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... |
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US20140186501 |
Method for Coating a Food Product with a Water Soluble Flavoring
A method for coating a food product comprises placing a food product including fat and moisture in a vacuum mixer, applying low temperature heat to the food product to create a heated food... |
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US20140287125 |
MULTI-FLAVORED BEVERAGE
A flavor additive including a base selected from proteins, gelatin, pectin, alginate, gums, starches, modified starches, oils, food grade petrochemicals etc. is disclosed. A flavor component is... |
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US20130017309 |
FROSTING SYSTEMS AND RELATED METHODS AND DISPLAY UNITS
A frosting system is disclosed. The frosting system includes a base material in a container and at least one packet. The packet may contain one or more flavor additives and/or one or more color... |
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US20120135385 |
ORAL COMPOSITION AND METHOD FOR ENHANCING TASTING CAPABILITY AND TASTING INTELLIGENCE
An oral composition and a method for enhancing tasting capability and tasting intelligence involve applying the oral composition of a specific design to a user's mouth, wherein the specific design... |
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US20140248400 |
Edible Liquid Filled Polysaccharide Capsules
Edible capsules include a core surrounded by an encapsulating skin The core is liquid at 25° C. and includes an aqueous mixture of one or more carrageenans, one or more flavorants, and one or more... |
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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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US20120128802 |
BITTERNESS SUPPRESSANT
The present invention relates to a bitterness suppressant derived from a juice of a stone fruit, and more specifically to a bitterness suppressant characterized by being derived from a juice of a... |
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US20110097448 |
Protein Hydrolysate Compositions Stable Under Acidic Conditions
The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein... |
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US20130122141 |
FLAVOR CONTAINING L-GLUTAMIC ACID AND METHOD THEREOF
Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after... |
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US20110262620 |
SUGAR FREE MANNITOL CONFECTIONERY AND METHODS OF MAKING SAME
Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum. |
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US20110064866 |
BLACK MULBERRY FLAVORED COMPOSITION AND METHOD OF PREPARATION
The present invention is a black mulberry flavored composition made up of water, tagette essence, blackberry juice concentrate, apple juice concentrate, blueberry essence, blueberry juice... |
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US20130064931 |
INGREDIENT DELIVERY SYSTEM
A delivery system that includes surfactant micelles, and a surfactant system of nonionic, cationic or zwitterionic surfactants, with the surfactant being present in an amount equal to or greater... |
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US20130209656 |
BITTERNESS-MASKING INGREDIENT AND BITTERNESS-MASKING METHOD
Problem: To provide a bitterness-masking agent and method that masks the bitterness of an edible substance containing a pharmaceutical product, food, or drink, whether a fine powder or a whole... |
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US20140127361 |
EXTRUDED DELIVERY SYSTEM
The present invention relates to an extruded delivery system. It also relates to a process for preparing such a extruded delivery system. |
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US20110171362 |
Gerard's marinade for poultry and seafood
A marinade for both poultry and seafood that requires unusually rare ingredients and produces a never before flavor in each. The dry ingredients preserve and keep the color and freshness of the... |
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US20120301593 |
Use of extracts of pineapple as flavor intensifiers
The enhancing/flavoring products containing either extracts of pineapple or artificial pineapple flavorings in concentrated form to be used in a wide variety of food products, including drinks... |
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US20130243914 |
Anhydrous Mix for a Food Product Coating
Apparatuses, systems, and methods are disclosed for an anhydrous mix for a food product coating. A method includes providing one or more anhydrous sweeteners. A method includes providing an... |
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US20120156356 |
POWDERY SEASONING AND METHOD FOR PRODUCING THE SAME
A method for producing a powdery seasoning of the present invention includes hydrolyzing a protein material with a liquid koji mold cultured in a medium containing wheat bran which has been ground... |
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US20140220183 |
CRYSTAL COMESTIBLE PRODUCT AND METHOD OF MAKING SAME
A crystal comestible product and method of making it are provided. The crystal comestible product is suitable for use as a food additive, a flavor additive, a nutritional additive, and decoration.... |
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US20120301600 |
Edible Mix and Method of Making the Same
An edible mix includes granulated lemon juice solids, granulated citric acid or granulated malic acid, and encapsulated natural lemon oil. In one embodiment, the edible mix also includes... |
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US20110236536 |
METHOD AND COMPOSITION FOR LONG LASTING FLAVOR DELIVERY SYSTEM
A flavor gradient capsule having concentric shells with flavor increasing from outside to inside, to balance desensitization of flavor receptors during a slow dissolution in the mouth. The capsule... |
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US20150250216 |
POWDERY SEASONING AND METHOD FOR MANUFACTURING SAME
The present invention relates to a powdery seasoning produced by drying and powdering a seasoning liquid obtained by enzymatically decomposing a protein-containing raw material derived from at... |
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US20120322893 |
COARSE SUPPORT SILICA PARTICLES
The present invention relates to novel granular silicas for use as support material, especially as support for catalysts for fixed bed reactors, and to the production and use thereof. |
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US20120088015 |
Processing Of Whole Fruits And Vegetables, Processing Of Side-Stream Ingredients Of Fruits And Vegetables, And Use Of The Processed Fruits And Vegetables In Beverage And Food Products
Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products,... |
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US20130243851 |
EXTRUSION ENCAPSULATION OF ACTIVES AT AN INCREASED LOAD, USING SURFACE ACTIVE PLANT
A glassy extrusion encapsulation composition and a method of making the composition are provided. The encapsulation composition comprises an encapsulate encapsulated in a glassy matrix comprising... |
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US20110305793 |
METHOD OF PRODUCING 3-MERCAPTOHEXAN-1-OL AND ALCOHOL CONTAINING SOLUTION
The present invention relates to a method of production of a solution containing an abundance of 3-mercaptohexan-1-ol (3MH) and alcohol and having a desirable aroma by employing a grape skin... |
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US20120177807 |
VEGETABLE FLAVOUR
The invention relates to a concentrated vegetable flavour wherein the concentration of the vegetable flavour is such that in order to obtain a food with a desired vegetable flavour, the... |
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US20100304001 |
SOUTHERN DRY RUB
The present invention relates to a seasoning mixture and a method of making the mixture, comprising: a combination of Peppercorn Melanges, Cracked Black Pepper, Crushed Red Pepper, Dried Garlic... |
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US20120114788 |
PARTICULATE FLAVOR DELIVERY SYSTEM, A METHOD OF MAKING IT AND USE THEREOF
A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C.... |
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US20120052154 |
INVERSE EMULSION AND USE THEREOF
The present invention relates to the flavors industry. More particularly, it relates to an inverse emulsion that includes a hydrophilic flavor or sweetener, lecithin, thaumatin, a polar solvent... |
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US20140272094 |
TEXTURED VEGETABLE PROTEIN AS A MEAT SUBSTITUTE AND METHOD AND COMPOSITION FOR MAKING SAME
A process for preparing pieces of textured vegetable protein (“TVP”) suitable as meat substitutes includes the steps of selecting TVP pieces, preparing a marinade solution, marinating the TVP... |
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US20130122147 |
METHODS FOR ENHANCING THE PALATABILITY OF COMESTIBLE COMPOSITIONS
The invention provides methods for enhancing the palatability of comestible compositions by combining the comestible compositions with a palatability enhancing amount of one or more fatty acid... |
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US20140147569 |
STABLE CLEAR FLAVOR COMPOSITIONS
This invention relates to a process that solubilizes flavor oils to produce clear beverages in the absence of lecithin. |
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US20110081476 |
SYRUP COMPOSITION
The present invention provides a syrup composition prepared by adding fructo-oligosaccharide, erythritol, glucose, konjac powder, and an edible salt in place of sugar, fat, and starch syrup. The... |
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US20150164047 |
EDIBLE CAT TOY
An edible toy for cats is made from a base material made of edible material; and an edible coating for the base material. The base material can be any of hypromellose; an edible, water-soluble... |
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US20150024113 |
Cold-Water Soluble Extruded Starch Product
Disclosed is a cold-water soluble starch and a process for preparing same. Generally, the process comprises providing a hydroxyalkyl starch and applying a shearing force to the starch in an... |
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US20130071455 |
SOLID CORE COACERVATED CAPSULES
Coacervated capsules that have from 10 to 99% by weight of the capsule of a core comprising a mixture of (I) a fatty component of (i) hydrogenated oil or (ii) hydrogenated fat or (iii) cocoa... |
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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... |
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US20150018432 |
Compositions and Methods Using Rebaudioside X to Provide Sweetness Enhancement
Sweetened compositions comprising at least one sweetener and rebaudioside X are provided herein. Rebaudioside X is present in the sweetened compositions in a concentration at or below the... |
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US20110045157 |
FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT
The invention provides a method for the production of a food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous... |