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5275831 Reduced fat, ready-to-eat cereal  
The present invention relates to a reduced fat, readyto-eat cereal ingredients, said cereal comprising: a base component and a coating component thereon, said base component comprising from about...
5273763 Reduced calorie coating for frozen confectionery  
Reduced calorie frozen confectionery products are provided by preparing an oil-in-water emulsion containing 20% to 50% by weight edible vegetable oil, 1% to 10% by weight flavor, an emulsifier, an...
5266339 Process for preparing batter-coated, heated food products  
A method is disclosed for preparing a battered foodstuff, particularly, chicken, which has the taste, texture and appearance of a fried food, but which has not been fried. The batters of the...
5266335 Microencapsulated flavoring agents and methods for preparing same  
The present invention pertains to a microencapsulated flavoring agent in the form of a spheroidal microcapsule which comprises a core and a coating layer over the core, wherein the microcapsule...
5260078 Expanded wheat product and method of manufacture  
An expanded food product is prepared by mixing wheat flour, water and a surfactant to make dough. The dough is extruded to make an expanded food product which is then dried and coated with a...
5250308 Formulation for and method of producing a fiber fortified foodstuff  
A process for manufacturing a fiber fortified foodstuff that includes preparing the foodstuff and then topically applying supplemental fiber. In particular, puffed snack products are prepared by...
5248508 Hard coated gum with improved shelf life  
A 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 atmosphere. The hard...
5248512 Process for preparing a multi-component food product including a protective barrier  
This invention relates to a multi-component food product in which the individual components differ from one another in their water activity and which comprises a protective barrier against the...
5242695 Edible topping  
An edible syrup product, useful as a sundae topping for ice cream, includes encrystallized glucose and vegetable fat, the quantity of glucose in the product relative to the quantity of vegetable...
5242699 Process for preparing microwavable French fried potatoes  
A process, and product thereof, for preparing French fried potatoes for heating in a microwave oven without suscepters. The process includes the steps of 1) cleaning, peeling, slicing, and sizing...
5238692 Process for producing baked confectionery product with at least one green leaf attached thereto  
Green plant leaves (herbs) are blanched with an aqueous medium having a pH of 6.5 to 11 and heated at a temperature of 80° to 102° C. The reverse surfaces of the blanched herbs and/or the upper...
5236721 Sustained flavorant release composition, chewable structure incorporating same and method for making same  
A sustained flavorant release composition is provided for use in a chewable structure. The flavorant release composition comprises a continuous film of a homogenous dispersion of a liquid...
5232721 Deep fried foodstuffs retaining a minimum amount of frying medium and a method for their preparation  
Deep Fried Foodstuffs retaining a minimum amount of frying medium and a method for their preparation The improvement in the method that makes the minimization of oil retention possible comprises...
5230915 Process for preparing a powdered cooked cured-meat pigment  
The pigment responsible for the color of cooked cured-meats has been prepared from red blood cells, directly or indirectly through a hemin intermediate. The process for preparing this pigment...
5227190 Livestock feed  
A livestock feed containing meat and bone, bloodmeal, soy hulls, corn and about 20% by weight liquid animal fat. The invention further relates to a process for making a livestock feed including...
5224989 Film-forming dispersion for a protective coating of drug and food containing articles and objects  
A film-forming dispersion for the formation of protective coatings on shaped drug and food articles which comprises 1 to 25 weight percent of acetylester of oxidized starch and 0.8 to 8 weight...
5225222 Surface-coating for producing microbiologically-stable baked goods  
High-moisture food products are surface-coated with a coating comprised of 80 to 99.5% water, 0.1 to 3% sorbic acid or a salt thereof, and 0.2 to 3% kappa-carrageenan. The coating has a pH of 3.5...
5219602 Aqueous calcium citrate compositions  
An aqueous dispersion containing a finely divided reaction product of a calcium compound with citric acid having a mole ratio of calcium to citric acid from 2.5:2 to 2.95:2 is provided to be used...
5217738 Method for the treatment of harvested plant parts with L(+) adenosine or 1-triacontanol  
A method for the treatment of a harvested plant part with L(+) adenosine or 1-triacontanol to improve the quality of the parts, such as fruit, vegetables (including root vegetables) and leaves....
5211980 Lipid pelletization methods, apparatus and products  
Solid lipid pellets containing 65% to 95%, or higher, lipid concentration suitable for use in or as animal food supplements and/or feed rations wherein: a mixture containing at least water and an...
5202138 Stable pizza food article, process for preparing same and coating composition used in same  
Described is a pizza food article having high shelf stability and having the advantage of avoidance of etching of oil through the dough. The invention also contemplates multi-layer pizza...
5202137 Method of inhibiting fat and oil migration from an oily substrate of a food product into a coating layer of a food product  
A method of inhibiting fat and oil migration from an oily substrate of a food product into a coating layer of a food product, comprises the steps of mixing a shellac solution and an alcohol...
5198254 Composition and method of increasing stability of fruits, vegetables or fungi  
Increased stability of fruits, vegetables or fungi is achieved by coating thereof with compositions comprising: at least one polysaccharide polymer, a preservative, an acidulant, lecithin (i.e. a...
5196219 Method for producing a microwave browning composition  
This invention provides a browning agent for producing a browned surface on food products having a dough crust upon heating in a microwave oven. The browning composition is produced by spray...
5194272 Pack for foods and process for the production thereof  
Pack for containing foods made from a porous material, and having for sealing purposes on at least one part of an inner wall of the food pack at least two different fat-based impregnations, at...
5194271 Microwaveable batter-coated, dough-enrobed foodstuff  
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...
5192572 Method of using silica to decrease fat absorption  
Potato pieces, for example, potato slices, french fries, and potato cubes or potato skins are prepared with a lower fat content by frying the potato pieces in an oil comprising from about 0.5 to...
5188854 Process for preparing a fish analog  
A process for producing a seafood analog product comprising the steps of mixing chunks of a natural fish and a binder to coat the surfaces of the chunks with the binder, the chunks being frozen...
5186964 Flavor composition for pet food  
A palatability enhancer composition for pet food comprises a pyrophosphate salt or an acid phosphate salt. The palatability enhancer may also include at least one of the following: an organic...
5171596 Method for fresh preservation of foodstuffs  
A composition for the freshness-preservation of foodstuffs is disclosed which comprises, as an active base a triglyceride of saturated fatty acids (I) corresponding to the following general...
5165946 Animal feed additive and method for inactivating mycotoxins present in animal feeds  
A dry solid animal feed composition in which biodegradable feed is contaminated with a mycotoxin and is admixed with a mycotoxin inactivating agent comprising particles of a phyllosilicate mineral...
5164210 Zein/shellac encapsulation of high intensity sweeteners in chewing gum  
A stabilized high intensity sweetener ingredient for use in chewing gum is prepared by encapsulating a high intensity sweetener using a mixture of about 75 to about 99 weight percent zein and...
5153014 Method for suppressing dust in grain handling and storage using edible small bubble foam  
A method for suppressing dust during grain handling and storage, using small bubble foam created from an edible foam-producing surfactant.
5153013 Method for preparing fat-and-oil-coated sweetener compositions and compositions so prepared  
By adding lecithin and/or a surfactant having an HLB value of not greater than 6 either before or during the addition of a peptide sweetener to a heated and melted fat or oil, the problems of...
5151283 High soluble fiber barley expanded cereal and method of preparation  
Disclosed are puffed, barley based ready-to-eat breakfast cereal products having a high soluble fiber content. The cereal products are characterized by specific densities of about 0.2 to 0.35...
5149562 Product and process of coating nuts with edible protein  
This invention relates to a process for preparing oil roasted nuts. The process comprises roasting nuts, applying at least one uniform coating of an edible protein to the roasted nuts, and...
5147669 Edible cookie bits products  
Small cookies, known as cookie bits, are combined with other ingredients, especially chocolate, as the basis of finished candy products or other edible cookie bits products. The product entails...
5130151 Natural and synthetic edible moisture barrier  
A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07×10-9 gm cm-2 (cm Hg)-1 cm. At least a portion of the oleaginous...
5130150 Edible moisture barrier  
A thin, edible moisture barrier consists essentially of oleaginous material and wax, and has a permeability value of less than 0.07×10-9 gm cm-2 (cm Hg)-1 cm. The barrier can be applied as a...
5128161 Method for preparing aerosol packaged glaze forming composition  
A low pH egg wash substitute is prepared by blending maltodextrin having a DE of from 1 to 20% with a plasticizer, a secondary film former, 70 to 90% water and preferably a sufficient amount of a...
5126152 Method of coating foods with an edible oil barrier film and product thereof  
A method is described for reducing the amount of oil absorbed into a food during hot oil frying. The method involves coating the food, prior to deep fat frying with a protein latex which forms a...
5114727 Coated pasta for providing firm texture  
A pasta has a coating of a mixture of dried coagulated egg white and an edible oil for providing a firm texture to the pasta.
5112625 Aqueous zein coated sweeteners and other ingredients for chewing gum  
A method of making zein coated, high-potency sweeteners or other gum ingredients that does not use alcohol is disclosed. A solution of zein and water at a pH of between about 11.5 and about 12.1...
5106639 Fatty fodder additives for use in producing meat with a high content of omega-3-fatty acids and low content of cholesterol, and process for preparing same  
A process for preparing fatty fodder additives comprising mixing an emulsifier, a carrier and a fat material containing omega-3-fatty acids and selected from the class consisting of vegetable oil,...
5100683 Method and apparatus for combined product coating and drying  
An apparatus for drying and coating a food product is provided which enables a uniform coating to be sprayed on the product without adversely affecting the product moisture content. The apparatus...
5100684 Process of using silica to decrease fat absorption  
Potato pieces, for example, potato slices, french fries, and potato cubes or potato skins are prepared with a lower fat content by frying the potato pieces in an oil comprising from about 0.5 to...
5098718 Enzymatically degradable coating compositions for feed additives intended for ruminants  
Enzymatically degradable compositions for the coating of feed additives intended for ruminants, including zein, at least one hydrophobic substance, optionally at least one non-water-soluble...
5089287 Animal and fowl feed supplement and method of manufacture  
An animal and fowl feed supplement and method of manufacture wherein whole slaughterhouse blood is coagulated and centrifuged to provide a blood meal and a resulting liquid serum wherein the blood...
5089278 Microwave browning composition  
A heat- or microwave-activated browning composition is prepared for coating a food product to produce surface browning on exposure to heat or microwave energy. A method of browning a food product...
5085876 Fast dissolving sweetening agent including caramel  
A product which includes sweetening agent and caramel is disclosed. The product includes limited amounts of caramel and is surprisingly fast dissolving.