Match Document Document Title
7211284 Process for coating cheese  
A cheese coating method, in particular pressed paste cheese, is characterised in that it consists in applying on whole cheeses or cheese portions, a coating composition comprising from 60 wt. % to...
7205015 Method for producing a jerked meat rawhide chew toy  
A method for producing a jerked meat rawhide chew toys has steps of forming rawhide chew toys, preparing neat, processing the meat, coating the rawhide chew toys with meat and drying the rawhide...
7201932 Method for producing meat products and processed meat products coated with curdlan gel film  
A meat product or a processed meat product coated with a film of curdlan gel is prepared.
7163708 Process for dry coating a food particle or encapsulating a frozen liquid particle  
A process for dry coating a food particle having a size in the range from about 0.5 mm to about 20.0 mm is disclosed. The resulting coated food particle has a moisture level that is substantially...
7122215 Composite particles imparting sequential changes in food products and methods of making same  
Composite particles are provided that impart unique, entertaining optical and/or organoleptic effects in food products when exposed to an aqueous environment. In one embodiment, the composite...
7108886 Sugar-free hard coatings prepared from liquid mixtures of erythritol and sorbitol  
The present invention discloses a sugar-free hard coating prepared from a liquid coating syrup comprising a mixture from sorbitol and erythritol. Coating with liquid mixtures of sorbitol and...
7083805 Edible holographic products, particularly pharmaceuticals and methods and apparatus for producing same  
An edible product such as a unit dosage form of a pharmaceutically active substance includes a layer of a material that can receive and retain a high resolution microrelief that can convey...
7074447 Antimicrobial composition comprising potassium sorbate and LAE  
The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride...
7070824 Apparatus and methods for processing meat  
Apparatus and methods for slicing and seasoning meat, such as a ham. In one example, the apparatus includes a blade for slicing meat and a sprayer, such as a nozzle, for providing a stream of...
7056377 Use of an acetylated pre-gelled starch with a high content of amylose  
A starch with a high content in amylose, obtained through a process comprising acetylation and pre-gellation, can provide useful coatings in food, drug, cosmetic and dietetic fields, both for...
6958165 Puff pastry biscuit for refrigerated or frozen food product  
A thin puff dough biscuit for a refrigerated or frozen food product. The biscuit has a laminar structure containing 6 to 10 sheets of puff dough and a maximum thickness of at most 2 mm. The...
6951660 Confectionery coatings  
A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head, maintaining the material under substantial super-atmospheric...
6939572 Confectionery composition  
A blue anthocyanin and granulated sugar composition, in which a hard coated confectionery item comprising a core and at least one layer of the composition are provided together with a process for...
6932994 Method for producing an iced food product such as an iced lollipop  
The inventive method for producing an iced food product that comprises of depositing a mixture containing water and a polyol on the inner face of a mold and arranging a substance which constitutes...
6913773 Continuous coating of chewing gum products  
A continuous coating process 30 for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34′ in which heated air 52 is...
6902752 Coatings for bakery/confectionery use and process for producing the same  
Coatings for bakery/confectionery use and coated cakes or breads. These coatings have transparency like glaze, and appearance and crispiness like fondant, and suffer from neither stickiness nor...
6902609 Pearlescent film coating systems and substrates coated therewith  
The present invention is directed to film coating systems for use on oral dosage forms such as compressed tablets and orally-ingestible substrates which have improved pearlescent qualities. The...
6896915 Use of converted low-viscosity, high solids starch in foods  
The present invention relates to a method for glazing a food comprising applying a solution of a glaze base containing a converted starch to the food and drying the food; a process for preparing...
6890573 Method for applying sauce and method for manufacturing rice cracker  
A baked dough of a soft-baked type is produced, and the surface of the baked dough is coated with the application of a fat and oil component. Then, an emulsified sauce is further applied onto the...
6884288 Dry-powder film coating composition and method of preparation  
An edible dry-powder formulation of a film coating for pharmaceuticals and confectioneries using gum acacia as a low-cost film former is provided. A cellulosic polymer such as hydroxypropyl...
6869628 Methods and formulations for providing gloss coatings to foods and for protecting nuts from rancidity  
The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss...
6858241 Farinaceous surface product that is toaster reheatable and method  
A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to...
6855355 Colored and/or flavored frozen french fried potato product and method of making  
A potato product includes potato pieces possessing unique color characteristics through the addition of a food grade color selected from, individually or in combination; xanthine, monoazo,...
6846502 Edible hot melt composition  
The instant invention is directed to a food grade, hot-melt adhesive which may be prepared by blending and melting a starch with a plasticizer and optionally adding a moisture resistant agent....
6830766 High protein foodstuff  
The present invention is a high-protein foodstuff that includes at least two layers wherein at least one of the layers includes at least 25% of protein and wherein the high-protein foodstuff may...
6824800 Method of preparing a powder composition  
A powder composition, characterized in that the powder composition includes delipidated egg yolk particles and a functional food material, the functional food material being impregnated in pores...
6803066 Sanitizing food products  
Food products are sanitized by spraying an aqueous sanitizing liquid comprising up to 15 ppm ozone onto all exterior surfaces of the product from a plurality of directions while moving the food...
6800311 Process for preparing starch coated potato products  
The present invention provides a process for preparing a potato product with a film-like coating on the outer surface according to the steps of: cutting the potatoes; blanching the potatoes; and...
6790966 Cocoa extracts containing solvent-derived cocoa polyphenols from defatted cocoa beans  
Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants....
6787170 Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby  
The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density...
6782803 Method of and device for basting  
For basting a substance is sucked into the cylinder and expelled from the cylinder, a removable injecting element is connected with the cylinder and has a front part having an outlet opening, at...
6780449 Process for preparing vacuum tumbled food products  
Processes for preparing a food product and products produced by such processes comprise vacuum tumbling a food product with an aqueous flavor solution and/or with a dispersion of a lipid in an...
6770312 Frozen foods and process for producing the same  
The frozen food product according to the present invention contains as a major ingredient boiled rice grains or boiled pasta pieces; a water migration-preventing layer formed on the surface of...
6747072 White ink for marking candy substrates  
The present invention provides an ink composition for use in ink jet printing on food items, candy, particularly dark candy, such as chocolate, and to a method of forming printed images on such...
6746700 Caramel corn product and a method of making the caramel corn product  
A composition that includes a puffable food component and an edible emulsion, where the edible emulsion is a water-in-oil emulsion or an oil-in-water-in-oil emulsion, and the edible emulsion...
6733809 Method for applying dry toppings to baked goods  
The method for applying dry toppings to baked goods includes the steps of pre-treating a surface of the baked goods, after baking, with an adhesive substance such as a pregelatinized wheat starch...
6730341 Method of and apparatus for the processing of meat  
The water holding capacity of meat is improved by agitating the meat at an alleged temperature with the processing solution and by maintaining the agitation temperature with precision. A preferred...
6730345 Method for preparing sautéed vegetables  
The present invention relates to a method for sautéing vegetables, wherein the method includes contacting the vegetables with a sautéing agent, followed by contact with heated air. The present...
6723363 Coating foods and pharmaceuticals with an edible polymer using carbon dioxide  
A sprayable liquid coating composition, particularly for application to foodstuffs and pharmaceuticals, utilizes gaseous carbon dioxide to reduce the viscosity of a concentrated solution...
6716463 Coating agent for cooking range heated frozen food comprising core food and layer of coating, and food using the same  
A coming layer agent is provided which can substantially avoid water from transferring from a food substrate to a “coatings”, such as a sheet and a coating, even when the food has been...
6713106 Method of making bacon products  
A method of making a bacon product from a frozen bacon belly is disclosed. The method includes the steps of cutting the frozen bacon belly into slices of a predetermined shape, and coating the...
6713103 Protein free non-tacky egg wash substitute  
A protein free glaze forming composition is provided which is storage stable at room temperature. The glaze forming composition includes water, a modified food starch, one or more antibacterial...
6689406 Chocolate coating process and device for same  
A process and apparatus for applying to confectionery or ice cream products whereby the coating dispensing devices moves in a path along or between one or more rows of ice cream or confectionery...
6669975 Customized dietary health maintenance system for pets  
The subject invention is directed to a customized dietary health management system for pets. The pet food diet provides the required level of nutrients and it includes a customized pet food...
6663904 Shelf-stable soft pretzel  
A method for making a shelf-stable soft pretzel without using a caustic bath. The method substitutes several processing steps for the caustic bath, in combination with other microbal spoilage...
H002091 Oven-baked french fries having extended hold time  
Coated French fried potatoes which maintain crispness for at least about 10 minutes. The French fries have at least a 0.1 mm starch-based surface coating and Texture Value of at least about 170...
6638550 Method for coating solid confectionery centers  
An improved coating apparatus and an improved method of coating a mass of centers are disclosed. The improved coating apparatus comprises a temperature sensor for measuring the temperature of the...
6627237 Frozen foods and process for producing the same  
The frozen food or food material includes a food or food material processed with from 0.1% by weight to 5% by weight of an alkali metal halide or an alkali earth metal halide, from 0.01% by weight...
6627238 Browning composition  
A browning composition for food having a dough crust. This composition includes a caramel color and a thickening agent, and undergoes browning reactions upon microwave or conventional heating.
6616956 Preventing stickiness of high-boiled confections  
A coated high-boiled confection and a method for making the coated high-boiled confection. The coated high-boiled confection includes a coating of a solid fat or fat derivative, having a melting...