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5882707 Method of coating an edible substrate with sugar/syrup or sugarless solutions containing dry color concentrate  
A dry color concentrate for use in coloring sugar/syrup solutions and sugarless syrup solutions used to coat confectionery forms, pharmaceutical tablets, and the like, comprises 1) a carbohydrate...
5876774 Method of making fat-based confection  
The present invention relates to a method for increasing the solidification rate of a fat-based confection and to a fat-based confection product wherein the improvement comprises 0.1 to 2.0%...
5869121 Moisture-reduced, formulated food product  
A moisture-reduced, formulated food product which has a soft, resilient texture and which simulates the appearance of cooked meat. The food product has a fried body which is formed of layers of a...
5863583 Method for making edible toy figures constructed of breakfast cereal  
A method for making an edible, full-dimensional toy figure constructed of prepared cereal for consumption with an edible liquid, such as milk and the like, wherein a multiplicity of discrete,...
5858431 Method and apparatus for preparing fat free snack chips using hot air impingement, microwaving, and hot air drying  
A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying is...
5858435 Method of cleaning and preparing a quantity of produce for sale  
A method of cleaning and preparing a quantity of produce for sale that includes the steps of placing the produce on a conveyor and rotating it so as to expose all sides thereof, spraying the...
5855670 Liquid distribution apparatus for a dough processing line  
A liquid distribution apparatus for distributing liquid to a dough product includes a source of liquid and an enclosure fluidly coupled to the source of liquid for receiving liquid. The enclosure...
5843503 Apparatus and method for making multiple patterned extrudates  
Apparatus and methods are disclosed where plastic extrudable food product is provided such as by a food cooker extruder and is mixed with an additive to form a patterned food product, such as by a...
5834047 Method for imprinting confectionery products with edible ink  
The present invention relates to a method of imprinting diverse shapes of multiple colors inside the confectionery products with edible ink. According to the present invention, a liquified mixture...
5820906 Method for dosing a pattern of food material  
The invention relates to a method for dosing a pattern of food material onto an object e.g. a tray or other food material continuously moved. The apparatus for carrying out the method comprises a...
5817352 Method of sealing forage products for storage  
A method of storing forage products in a mass includes the steps of coating all of the exposed surfaces of the mass with a melted tallow, and allowing the tallow composition to cool to seal the...
5817358 Method of salting cheese  
A method of salting a cheese in a water-impermeable packing, where the desired amount of salt is applied on one or more of the outer surfaces of the cheese and/or in the used packing material,...
5804244 Spicy hot corn and method of making  
A new SPICY HOT CORN for providing a snack food. The inventive device includes red peppers, vinegar, salt garlic and chili powder cook with corn kernels to form a popcorn with a zesty flavor.
5804239 Method and composition for food flavoring  
A method and composition for food flavoring having a carrier, an amount of capsicum oleoresin, and an amount of a saponin sufficient to enhance the effectiveness of the oleoresin capsicum, whose...
5798131 Coating ice confectionery articles with particulate material  
An article of ice confectionery is coated with a liquid fatty composition, and the fatty-coated article then is coated with dry friable particulate material, particularly cereal flakes and in...
5798132 Process for applying a flavored coating to a food product  
The present invention involves the preparation of a starch-based food product coating containing a mixture of seasoning and liquid and dry ingredients that is applied on the product and...
5795606 Method for preparing a coated food  
A ready to eat, nonfried food made up of a cooked and hydrated carbohydrate core, and a cation crosslinked polysaccharide coating which substantially reduces the core's glycemic response.
5789008 Ice cream sandwich and method of making the same  
An ice cream sandwich includes a layer of ice cream intermediate a pair of crispy cookies. The cookies resist migration of moisture from the ice cream and remain crisp during storage. An edible...
5783239 Frozen confectionery containing granulates for effervescence upon consumption  
Articles of frozen confectionery which effervesce upon consumption contain frozen granitas and effervescent reagents. In one embodiment, first and second frozen granitas which contain differing...
5770252 Process for preparing a breaded food  
A breaded food product having a piece of core food (e.g., fish, poultry, or vegetable) in an uncooked state, and a breaded coating system on the core food, the coating system comprising bread...
5756139 Egg washing and disinfection process  
A process for the washing and/or disinfection of eggs is provided. The process comprises contacting the eggs with a nonionic surfactant, an amphoteric surfactant and an aqueous solution of a...
5756140 Browning composition and method of browning dough-based foodstuffs  
A browning composition for the exterior of dough-based foodstuffs is disclosed. After heating a foodstuff coated with the browning composition, the foodstuff has a golden brown and shiny exterior.
5753288 Coating composition for a frozen dessert and a method for coating the same  
A coating composition for a frozen dessert includes water as a medium, a polymer component capable of giving a viscosity, and a water soluble soybean hemicellulose. A method for coating a frozen...
5750173 Method of manufacturing syrup-infused food pieces  
Described is a process for manufacturing syrup-infused proteinaceous and farinaceous food products by adding syrups heated to various temperatures to extruded food compositions where the extrudate...
5744185 Process and device for extruding and coating foodstuffs  
A process is disclosed for extruding and coating foodstuffs, in which the foodstuff is extruded by means of an extruder device and, after the extrusion, is cut off by means of a cutting device (4,...
5731019 Coated food product containing a non-starch containing coating composition  
A coated food product containing a non-starch containing coating composition is disclosed; the composition includes: 2 to 10% oligosaccharides, 3 to 12% soluble protein, 10-60% vegetable oil, 0 to...
5720998 Multi-layered pizza product, and method of making  
A multi-layered pizza product includes multiple dough layers and multiple ingredient layers. A cheese or other ingredient layer is disposed between a first, bottom dough layer and a second dough...
5718936 Process for preparing roasted nuts  
A process for preparing roasted nuts is presented. The process includes exposing raw nuts to a brine solution under conditions effective to provide a coating of salt on the nuts; applying to the...
5709902 Method for preparing a sugar coated R-T-E cereal  
A method for preparing a sugar coated R-T-E cereal product. The method comprises the steps of applying a high moisture sugar slurry to a wet cereal base to form a slurry coated wet cereal base and...
5698248 Coated dehydrated food pieces and a process for making the coated dehydrated food pieces  
A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer...
5688543 Composition and method for flavoring unpopped popcorn  
A method of coating popcorn pieces is provided. According to one application of the method, an aqueous-based adhesive composition is applied to prepopped popcorn flake. Flavorant is then added in...
5676990 Method of food article dipping and wiping in a condiment container  
A food wiping condiment container for removing excess condiment from a food article after being dipped thereinto. The condiment container has a body, a thin, flexible cap sealingly attached to the...
5652005 Method of making sandwich cookies for ice cream, and product  
A method of producing filled sandwich cookies to be fed by an auger into an ice cream stream to produce ice cream with filled cookies comprising baking dough in units of multiple cookie elements,...
5645878 No dry coating process for coated food products  
Disclosed is a process and apparatus for producing a topical coating on a food product. The topical coating may be a sweetener wherein a superheated pressurized solution of the sweetener is...
5637312 Digestion enhancer for ruminant animals comprising a formate salt  
A chemical enhancer for ruminant animal digestion of organic matter roughage is presented, the addition on a ppm based of total feed ration of one or more formate salts to the ruminant diet...
5633025 Bioactive coating for harvested commodities  
A coating for harvested agricultural commodities which delays ripening and controls decay is described. The coating comprises a modified chitosan matrix containing a yeast antagonistic to...
5631034 Preparation of an aqueous sugar frosting mix  
A method for preparing an aqueous sugar frosting mix by grinding an aqueous sugar saturated solution containing dispersed crystalline sugar in said saturated solution to produce a smooth, opaque,...
5628810 Method and composition for increasing the protein content of grains  
The present invention describes a protein guarantor composition and its application, in particular to improving the protein content of cereals. The protein guarantor composition containing urea as...
5626897 Conical food article and process for making same  
An edible food container is formed by wrapping an elongate flat strip of uncooked bread dough around a conically-shaped mandrel to form a plurality of spiral turns with an overlap between adjacent...
5622741 Process for preparing a potato product having an extended hold time  
An extended hold potato product comprising cut potatoes having a starch-based coating, the coating including corn starch, corn flour, and low solubility dextrin. In a preferred embodiment, the...
5620727 Method for preparing a fried potato food  
A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the...
5612075 Coat dehydrated potato slices and a process of making the coated potato slices  
A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer...
5591467 Contamination-resistant animal feedstuffs  
A formaldehyde-treated animal feedstuff which is resistant to contamination by pathogenic bacteria is obtained by spraying an aqueous solution containing 10-50 wt. % formaldehyde on an animal...
5589208 Methods for coating egg yolks and other articles  
Methods and apparatuses are claimed for coating egg-yolk disks containing egg-yolk materials. The egg-yolk is initially produced in the form of a cylinder, which is cut into disks, which disks...
5585127 Composition and method for flavoring popped popcorn  
A flavored, aqueous-based, adhesive composition containing no added fat or oil is sprayed onto popped popcorn, then a dry flavorant is applied, and the popcorn dried of excess moisture.
5569477 Chewing gum containing vitamins or other active materials  
A coated chewing gum includes a gum center containing a water-insoluble gum base and a first active material, and a shell coated around the gum center, with the shell containing a second active...
5567453 Process of coating foods with a system for fluid retention and product thereof  
Foods are coated with a mixture of egg albumen, a milk protein, an ungelatinized starch and water to provide a system for retaining fluids in the foods, particularly those foods which are heated...
5565229 Press and method for tie-dyeing eggs  
A press and a method for using the press to tie-dye eggs is claimed. The press comprises a planar material having a surface; a center fold line essentially dividing said planar material into two...
5556659 Preparation of reduced-calorie coated frozen confectionery  
A reduced-calorie coated frozen confectionery is prepared by coating a frozen confectionery with a water-in-oil emulsion which contains 40% to 55% by weight water, 2% to 4% by weight of an...
5552167 Rice bran oil antioxidant  
High linolenic edible oils such as soybean oil and canola are stabilized by blending the oils with rice bran oil in amounts effective to render the oils stable to oxidation. Preferred embodiments...