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8574654 Frozen aerated confection and its manufacturing process  
Process for manufacturing a frozen aerated confection and comprising the steps 5 of producing a premix comprising milk/dairy or vegetable fat 1 to 15% (w/w), preferably 3 to 12%milk solids non fat...
8529973 Coffee composition and method of making a three-layered coffee drink  
The disclosure relates to a coffee composition, in particular, an instant coffee composition which can provide a three-layered coffee drink in one step. The coffee composition having coffee, a...
8507462 Compositions and uses thereof  
Methods of controlling serum glucose levels in an individual are described, the methods including the step of administering to said individual a therapeutic food composition comprising a waxy...
8309154 Aerated food product with surface-active inorganic fibers  
There is provided a surface-active material that comprises fibers which have been modified so as to impart surface-active properties onto said fibres and giving it a contact angle between 60° and...
7993690 Carbohydrate and electrolyte replacement composition  
The present invention discloses novel compositions and methods. These compositions and methods may be used to attenuate or reverse the effects of dehydration or other adverse effects of exercise,...
7534461 Non-protein foaming compositions and methods of making the same  
A protein-free soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a...
7008660 Frozen dessert with very high protein and very low calorie content, and method for preparing the same  
Frozen dessert with very high protein and very low calorie content, having a protein content ranging between 8 and 15%, a carbohydrate content ranging between 6 and 14% and a lipid content ranging...
6773743 Low carbohydrate sweetener  
This invention pertains to a Low Carbohydrate, Low Glycemic Index, cane sugar-free sweetener comprising a synergistic mixture of Lo Han Quo, also referred to as Lo Han Kuo Extract and Sucralose...
6656903 Baby food stimulating growth of the thymus  
A thymus growth stimulating baby food is provided, substantially composed of a fat component, as well as a carbohydrate component and a protein component of animal or vegetable or animal and...
6511694 Stable soft frozen desserts  
The invention relates to a stable soft frozen dessert composition having about 15 to about 35 weight percent of a sweetener composition based on the weight of the frozen dessert composition. The...
6468987 Nutritional product for a person having ulcerative colitis  
An enteral nutritional product for a person having ulcerative colitis contains in combination (a) an oil blend which contains eicosapentaenoic acid (20:5n3) and/or docosahexaenoic acid (22:6n3),...
6432466 Frozen dessert products and method of production  
The frozen dessert products of the present invention preferably comprise a base mixture of, on a percent solids (dry) basis, about 1% to about 12% high fructose corn syrup, about 5% to about 20%...
6228412 Mono-screw extrusion process for manufacturing aerated frozen products  
Frozen aerated compositions are prepared by introducing an unfrozen composition suitable for being frozen for preparing a frozen aerated composition into the barrel of an extrusion apparatus...
6207216 Quickly dissolving aerated confection and method of preparation  
Aerated confections that dissolve quickly in water or in a dairy beverage are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a...
6048567 Higher density foamable instant coffee products for preparing cappuccino like beverages  
A foamable instant coffee product having a density of at least about 0.4 g/cc and comprising, instant coffee, a densified non-foaming creamer, an acid and a carbonate or bicarbonate salt to...
6037380 Ultra-fine microcrystalline cellulose compositions and process  
Ultra-fine microcrystalline cellulose compositions are disclosed which produce highly stable suspensions and/or dispersions in which substantially all of the microcrystalline cellulose has a...
6010734 Low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel  
Low calorie frozen desserts, in particular ice cream-like products, having a smooth, creamy, nongritty mouthfeel are can be produced. These frozen desserts contain fat that contains from about 30...
6001399 Polydextrose as a fat absorption inhibitor in fried foods  
A method for making a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product includes the steps of forming a dough or batter by...
5958476 Frozen or chilled confectionery products  
Frozen or chilled confectionery products, in particular ice-creams, with a unique taste performance comprising a fat-continuous or bicontinuous or duplex fat-emulsion comprising 5-50 wt % fat,...
5952314 Nutritional product for a person having ulcerative colitis  
An enteral nutritional product for a person having ulcerative colitis contains in combination (a) an oil blend which contains eicosapentaenoic acid (20:5n3) and/or docosahexaenoic acid (22:6n3),...
5925392 Method of producing unfrozen expanded ice cream mix possessing superior storage and shelf-life properties  
The disclosure relates to a method of producing and pre-distribution preparing unfrozen, expanded ice cream mix with superior storage and shelf-life properties. Starting ingredients necessary for...
5919510 Method for manufacturing frozen aerated products  
The method for manufacturing frozen aerated products includes the use of a device having two endless screws, identical and parallel, meshing with each other and turning in the same direction,...
5853785 Dry mix for producing a slush beverage  
A dry mix for preparing a slush beverage. When the dry mix is dissolved in water at a 15% solids level, the liquid has an onset melting point greater than -6.5° C. and a viscosity of less than 10...
5804242 Sugarless bakery goods, e.g., cakes  
Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight...
5800855 Cheesecake ice cream  
The present invention is directed to a frozen cheesecake ice cream which preferably comprises cream, milk, condensed skim milk, cream cheese, cane sugar and a unique stabilizing system having a...
5792499 Method for reducing syruping in refrigerated doughs  
A method of reducing syruping in refrigerated dough compositions is disclosed. The method includes formulating a dough composition comprising flour, preferably wheat flour, and water, and adding a...
5789004 Coprocessed microcrystalline cellulose stabilizer compositions, foods containing the same and stabilization method  
A stabilizer composition, useful for reduced fat frozen desserts and whipped toppings, containing, as a first component, microcrystalline cellulose coprocessed with guar and, as a second...
5780451 Nutritional product for a person having ulcerative colitis  
An enteral nutritional product for a person having ulcerative colitis contains in combination (a) an oil blend which contains eicosapentaenoic acid (20:5n3) and/or docosahexaenoic acid (22:6n3),...
5700511 Sugarless bakery goods, e.g., cakes and muffins  
Essentially sugar-free bakery goods, such as cakes, muffins and the like, that are formed from a better mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids...
5690983 Method of producing unfrozen expanded ice cream mix possessing superior storage and shelf-life properties  
The disclosure relates to a method of producing and pre-distribution preparing unfrozen, expanded ice cream mix with superior storage and shelf-life properties.Starting ingredients necessary for...
5605712 Stabilizer compositions, frozen desserts containing the same and stabilizing method  
A stabilizer composition useful for frozen desserts contains a water soluble hydrocolloid and microcrystalline cellulose coprocessed with an alginate salt complex. The method of using the...
5585366 Lowering blood cholesterol levels using water soluble cellulose ethers  
A method for reducing the cholesterol level in mammalian blood by administering a water soluble cellulose ether thereto. The cellulose ethers have a viscosity, measured as a 2% aqueous solution at...
5527554 Bulk sweetener for frozen desserts  
An improved frozen dessert made without sucrose or corn syrup solids is provided that employs lactitol and hydrogenated starch hydrolysates as the bulk sweeteners. Aspartame, acesulfame K or other...
5523107 Sugarless bakery goods, E.G., cakes and muffins  
Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight...
5516537 Frozen comestibles  
Frozen comestibles, such as frozen desserts, are formed by combining frozen comestible ingredients with a matrix resulting from melt - spinning on oleaginous substance with a carrier material.
5486372 Frozen dairy product containing polyol polyesters  
A frozen dairy dessert product having on a non-flavored basis, from about 3% to about 20% of a polyol fatty acid polyester, from 0% to about 8% of a triglyceride fat, from about 0.3% to about 0.7%...
5478587 Dessert composition  
A low fat, substantially cholesterol and lactose free dry dessert combination the base of which comprises a non-dairy creamer, a sweetener, a filler, a stabilizer, a smoother. Various flavors may...
5456936 Frozen low calorie dairy confection  
A substantially lactose- and sugar-free, low calorie, frozen dairy confection having a 20% to 100% overrun is disclosed. The composition critically contains anhydrous milk fat and low- or...
5456932 Method of converting a feedstock to a shearform product and product thereof  
The present invention is a new process for flash flow processing a feedstock containing a heat sensitive ingredient and a carrier material selected from a maltodextrin and polydextrose and the...
5370894 Carbohydrate cream substitute  
A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of starch materials selected from the group consisting of taro, Saponaria vaccaria, Amaranthus...
5358729 Indigestible dextrin  
An indigestible dextrin characterized in that the dextrin contains: (A) up to 50% of 1➝4 glycosidic linkages, and (B) at least 60% of an indigestible component, (C) the content of indigestible...
5328710 Ready to serve frozen dessert for soft serve dispensing  
A soft serve frozen dessert, e.g., yogurt, ice milk, ice cream, capable of being hard packed and dispensed from an accordion-type cartridge is disclosed. The frozen dessert composition is formed...
5256436 Ready to serve frozen dessert for soft serve dispensing  
A soft serve frozen dessert, e.g., yogurt, capable of being hard packed and dispensed from an accordion-type cartridge is disclosed. The frozen dessert composition is formed with at least about...
5246725 Spoonable frozen food product  
A low-fat frozen ice product spoonable at temperatures in excess of 4° F., and method of making same. The product includes a sugar alcohol such as sorbitol, mannitol or xylitol present in the...
5238696 Method of preparing a frozen comestible  
Frozen comestibles, such as frozen desserts, are formed by combining a comestible composition with a matrix resulting from melt-spinning an oleaginous substance with a carrier material such as...
5215777 Process for producing low or non fat ice cream  
Low or non-fat ice cream contains less than about 5% by weight fat and comprises (by weight except where otherwise stated) from about 5 to about 15% milk solids non-fat, from about 5 to about 20%...
5215776 Nonfat frozen dairy dessert with method and premix therefor  
A nonfat aerated dairy dessert which includes at least about 9 weight percent milk solids nonfat; at least about 62 weight percent water; a sweetener; between about 2 and about 6 weight percent...
5175013 Frozen dessert compositions and products  
The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable...
5171601 Ice cream and method of manufacturing  
An ice cream having a mix base of rice flour, ion-exchanged water sugar and skimmed milk and a seasoning component of cream, liqueur and one of egg yolk, tea and coffee and a flavoring component.
5171602 Non-fat frozen dairy product  
The non-fat frozen dairy dessert product of the present invention comprises on a non-flavored basis, from about 8% to about 18% of milk solids not fat, from about 6% to about 15% of a natural...

Matches 1 - 50 out of 156 1 2 3 4 >