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5549918 Monolayer curl-salting process and apparatus  
A water spray process for providing moisture to chip-type food products to cause them to curl when dried. The amount of curling is directly related to the amount of moisture applied to the top...
5545417 Natural carbohydrate gum hydrolyzate coated chewing gum  
A chewing gum pellet coated with a coating of natural carbohydrate gum hydrolyzate material, wherein the material is selected from the group consisting of guar gum hydrolyzate, locust bean gum...
5543164 Water-insoluble protein-based edible barrier coatings and films  
This invention describes new water-insoluble protein-based edible coatings and films having improved barrier and mechanical properties, and methods for their preparation from water-soluble...
5532010 Coated canine biscuits and preparation process  
A coated, baked canine biscuit having enhanced palatability. The edible coating includes: (a) about 20 to about 40 weight percent of at least one dextrin or at least one maltodextrin; (b) about...
5527553 Under oil cutting process for pet food and feed industry  
A process for adding fat to an extruded pet food composition using an under oil cutting process wherein the extrudate is simultaneously cut, infused with oil and dried to form food pellets.
5527549 Method for making improved fried, battered and breaded foods  
A process for providing fried battered and breaded food products with enhanced crispiness and golden brown color, wherein fat, caloric content and loss of volatile flavor components are controlled...
5523106 Juice-based expanded snacks and process for preparing them  
A shelf-stable, crispy snack is produced from a fruit or vegetable juice or juice concentrate. The juice or juice concentrate is admixed with ingredients comprising a starch hydrolysis product and...
5520942 Snack food coating using supercritical fluid spray  
Oil-based or fat-based carriers or solvents are replaced in whole or in part by a supercritical fluid or high pressure gas as a spray medium or carrier for food additives or food enhancers....
5520937 Microwaveable batter-coated dough  
A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of...
5518740 Process for the preparation of yogurt based freeze-dried foodstuffs having a solid shape, and products obtained by said process  
A process for the preparation of yogurt based freeze-dried foodstuffs, said process being characterized in that it comprises the steps of cold mixing the ingredients homogeneously; prefreezing the...
5516536 Cheese coating composition and method for producing a protective coating on cheese  
An improved cheese coating composition comprising specifically defined acetic acid esters of monoglycerides of long-chain fatty acids predominantly comprising stearic acid and behenic acid and a...
5516540 Process for making articles of ice confectionery  
Articles of ice confectionery are prepared in a cavity formed by a complementary countermould and master mould assembly into which a composition for forming an ice confectionery is introduced. The...
5516541 No dry coating process for sugar coated food products  
Disclosed is a process for producing a sweetener coating on a food product. A superheated pressurized solution of the sweetener is sprayed on a heated food product to form a coating thereon.
5510131 Enzyme assisted degradation of surface membranes of harvested fruits and vegetables  
The present invention discloses that the water permeability across the surface membrane of harvested fruits and vegetables can be substantially increased by treating such surfaces with a...
5500233 Composition for improving adherence of fat-based coatings to frozen fat-based confections  
The adherence of coatings to frozen fat-based confections can be improved by applying a composition which includes a polysaccharide and a suitable carrier as an interface layer between a frozen...
5492707 Process for preparing low-fat fried-type or baked food products  
The present invention is a procedure for preparing cooked foods which involve the use of a gellan gum batter to coat a food substrate to impart qualities which are typically associated with fried...
5472723 Process for the production of chilled ready-to-eat pizzas  
A process for the production of ready-to-eat pizzas provides for them to be treated after baking by microwaves and hot air at around 100° C. This treatment ensures that all ingredients of the...
5458898 Process of microwaving a foodstuff  
An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of...
5453383 Method of applying sugar coating by using steam assisted discharge nozzle  
A sugar slurry spray discharge nozzle (10) for co-spraying steam into the sugar slurry spray. The nozzle (10) finds particular suitability for use in the applying of a sugar coating solution or...
5439692 Process for infusing raisins with humectant  
Softness retention characteristics of raisins are improved by applying to the surface of the raisins a pure edible polyalcohol humectant, preferably glycerol, at a rate of 20-28% based on the...
5437885 Method of making a non-porous vegetable protein fiber product  
A method for processing a dehulled, defatted oilseed protein meal, e.g., soybean meal, to produce non-porous, meat-like fibers comprises preparing an oilseed protein source and water mixture,...
5436015 Process for preparing non-browning, enrobed pasta  
The present invention relates to a process for producing a flavored, enrobed pasta product, said process comprising: (a) applying a first aqueous composition to pasta; (b) contacting said pasta...
5433960 Chewing gum including agent containing edible film  
Improved chewing gums and methods for manufacturing same. A chewing gum is provided comprising an edible film having sufficient barrier properties to provide the chewing gum with increased...
5424085 Producing translucent amorphous sugar coated edible nuts and seeds  
Individual coated nuts or seeds are produced by mixing nuts or seeds at 180° F. to 270° F. with coating syrup (including sugar and sweetener syrup) at 270° F. to 330° F., in a rotating pan coater...
5413805 Low or no fat granola cereal mix and process  
Ready-to-eat, low or no fat granola cereal is prepared from a 60% to 85% cereal base by coating the cereal base with 10% to 30% sugars and drying. The granola cereal product contains little or no...
5409715 Use of edible film to prolong chewing gum shelf life  
An improved chewing gum composition and methods for making same. Chewing gums are created having improved shelf life. To this end, the chewing gum is coated with an edible material that provides...
5405626 Puff pastry laminates  
A baked composite dough product comprising a puff pastry dough sheet having attached thereto, at least at one side, a sheet of pastry dough which acts as an anchoring layer for a moisture-barrier...
5403600 Food fluid retention system  
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...
5401518 Food coating composition and a process of preparing a food composition using same  
An emulsion which provides an edible moisture barrier coating for foods is prepared by homogenizing from about 70% to about 95% by weight of an aqueous solution of a protein isolate and from about...
5391382 Low dust powdered cellulose  
Essentially dust-free powdered anti-caking agent for foodstuffs is produced by agglomerating particulate material in an airborne fraction of suspended powdered cellulose dust associated with the...
5376389 Hard coated chewing gum with improved shelf life, with xylitol and polyol coatings  
A dual composition hard coated chewing gum is provided, which exhibits improved long-term shelf stability under storage conditions involving constant exposure to the moisture contained in the...
5376391 Method of increasing the stability of fruits, vegetables or fungi and composition thereof  
Increased stability of fruits, vegetables or fungi is achieved by coating with compositions comprising at least one polysaccharide polymer, a preservative and an acidulant. The compositions may...
5376388 Use of edible film to improve the packaging of chewing gum  
An improved method for preparing chewing gum and the packaging of same is provided. To this end, a method for packaging at least one stick of chewing gum is provided comprising the steps of...
5372830 Method of preparing egg coated potato slices  
A method of preparing a potato product which is moist on the inside and crispy on the outside including the steps of slicing raw potatoes into thin potato slices, steaming the potato slices until...
5370888 Process for the manufacture of chocolate confectionary by entrapping a fatty cream with fine gas bubbles therein  
A process for the manufacture of chocolate confectionery by entrapping a fatty cream with fine gas bubbles. The confectionery is manufactured by preparing a shell chocolate with open end in a...
5370882 Taste-enhancement of sodium chloride-reduced compositions  
The taste of foods and beverages containing less than a normal amount of sodium chloride is enhanced by addition of a food-acceptable encapsulated ammonium salt. Food-acceptable carrier agents for...
5368870 Method for making vitamin enriched cereal  
A process for fortifying an R-T-E cereal (especially puffed or shredded) with beta carotene is provided. By adding the heat labile beta carotene to a cooked cereal mass prior to piece forming and...
5364643 Process for the infusion of dried fruits  
The present invention provides a process for infusing dried fruits by coating the dried fruits with an edible humectant containing gel. This process provides novel infused products using a minimum...
5362508 Process for preparing soft centers in food products  
Food products having soft or liquid centers, layers or other areas are formulated by arranging two fat-containing components contiguous with one another. A fat in the first component migrates into...
5356647 Method for reducing moisture loss in cooked meats  
The present invention relates to a method of reducing moisture loss in a cooked meat and intensifying the flavor impact of seasoning applied to the surface of the meat by coating the surface of...
5356642 Process for preparing an enrobed rice and pasta combination  
The present invention relates to a process for preparing an enrobed rice and pasta combination product, said process comprising: (a) combining rice and pasta to form a mixture; (b) applying an...
5348757 Method for preparing a fatty and semi-fatty blue fish food product  
Procedure to produce a food product including fatty and semi-fatty blue fish is disclosed. The procedure includes the steps of preparing the blue fish by washing, scaling, heading, drawing,...
5342636 Process for modifying a fibrous bulking agent  
A process for reducing the oil binding capacity of a solid fibrous bulking agent is described in which a modified bulking agent is produced for use in making reduced calorie food products. The...
5328704 Process of making and cooking french fried potatoes  
Microwavable french fries are prepared by with at least one step in which potato strips are treated in a hot water solution containing starch to form a starch layer in the top surface layer of the...
5298263 Chewing gum coated with palatinose or palatinose oligosaccharide  
Chewing gum products containing palatinose and/or palatinose oligosaccharide and methods of making such gum products are disclosed. In one embodiment, the palatinose and/or palatinose...
5298268 Seasoned snack foods and methods for production thereof  
A low fat content, seasoned, cereal-based snack food having a low moisture content is produced. An adhesive for the seasoning is an at least partially amorphous form of a mixture of at least one...
5296217 Methods for preventing dental calculus in domestic animals  
The novel agents for preventing dental calculus in domestic animals of the present invention are sequestering agents that are applied as coatings to commercially-prepared diets for domestic...
5292536 Sugar-coated article  
A sugar-coated article having palatinose used as a coating material for a sugar-coating layer of the sugar-coated article, whereby the article having an extremely soft initial biting mouth-feel is...
5279840 Method of making reduced fat deep fried comestibles and product thereof  
A method for producing reduced fat deep fried comestibles. The method particularly applies to preparing french fries from whole potatoes. The method involves coating the comestible with a mixture...
5275830 Reduced-fat, ready-to-eat food item  
The present invention relates to a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component, and a binding agent component, wherein a...