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| Number | Title | Issue Date |
| 5580592 | Spray drying of acid whey, acid permeate and mixtures thereof An improved process for spray drying is provided for the acid type of cheese whey or casein whey, partially delactosed acid whey or a permeate obtained by ultrafiltration of acid cheese milk/or acid whey accomplished by injecting a dry neutralizing edible... | 12/03/1996 |
| 5511684 | Container with movable bottom portion for dispensing contents A container assembly includes a plastic tub having a flexible sidewall which allows a bottom wall of the tub to be pushed toward the tub upper end, to dislodge contents of the container assembly. An outer housing surrounds the tub sidewall and is joined t... | 04/30/1996 |
| 5440027 | Method for preparing saccharide fatty acid polyesters by transesterification An improved method for the preparation of saccharide fatty acid polyesters via a two-step process is provided. In the first step, a saccharide is partially esterified so as to contain, on average, between about 1.5 to 3.5 lower acyl ester groups. In the s... | 08/08/1995 |
| 5417991 | Microwave heating of cheese sauces A container for a viscous food product having a configuration which enables relatively uniform heating of the contents at an acceptable rate without scorching in a conventional microwave oven. The preferred container is made from an electrically nonconduc... | 05/23/1995 |
| 5416304 | Microwave-reflective device and method of use A microwave-reflective device and method for enhancing microwave heating of food items. The microwave-reflective device comprises an upstanding, microwave-reflective wall. During cooking, the microwave-reflective device is maintained about the periphery o... | 05/16/1995 |
| 5403610 | Process for preparing baked goods containing fibers and hydrocolloids Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid and hydrated insoluble fiber and/or hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. Preferably the hydrated materials are added to the dough or batter for... | 04/04/1995 |
| 5403605 | Coffee brewing method Coffee brewing cycle time is improved by contacting roasted ground coffee with a brief interval of steam, e.g. 3 seconds. The steam is preferably introduced prior to contact with brewing water and may be followed by a brief interval of pause prior to intr... | 04/04/1995 |
| 5403603 | Cereal cooker control method and apparatus A control process and apparatus enable operation of a pressurized continuous cereal cooker and discharge auger with decreased steam utilization. An electric motor advances the cooked cereal mass through a pressurized zone comprising a quick-opening valve,... | 04/04/1995 |
| 5403395 | Reel for applying topical substances to base products An arrangement for the application of topical substances to base products. A rotatable star-shaped reel structure is rotated, in which a flowable base product is tumbled while being coated with the topical substance so as to ensure an appropriate uniform ... | 04/04/1995 |
| 5389393 | Quick-setting dessert gel mix A dry mix for producing a quick-setting gel which has a texture which is as desirable as gelatin gels. The mix contains as components agglomerated potassium or sodium alginate, agglomerated calcium salt, sweetening agents, food acids, buffering agents and... | 02/14/1995 |
| 5385264 | Beverage container A unitary beverage container includes a main body defining a container volume. A flexible straw is fluidly connected at a proximal end with the volume adjacent the bottom of the main body. The flexible straw includes a series of segments which provide ben... | 01/31/1995 |
| 5384148 | Caramel confections and processes for preparing and using Caramel confections which facilitate coating, depositing, molding and baking are prepared from a finely divided solid candy phase dispersed within a continuous fat phase. These products differ from conventional caramel products which are based on sugars a... | 01/24/1995 |
| 5384146 | Frozen whipped toppings Frozen whipped topping formulations containing milk solids and glassy sodium polyphosphates having an average chain length of at least n=18 to n=50.... | 01/24/1995 |
| 5384145 | Low-fat, frozen whipped topping A low-fat, frozen whipped topping having a fat content of 8 to 15% and which is free of milk solids and phosphate salts is formulated using weight ratios of from 1.4 to 2.2 parts chemical emulsifier and 5.0 to 6.0 parts sodium caseinate per 100 parts fat.... | 01/24/1995 |
| 5383558 | Sealed container A sealed container includes a base jar for containing a substance and a removable lid for closing and sealing the base jar. The base jar includes a bottom wall, a side enclosure extending upwardly from the bottom wall having an upper portion with a screw ... | 01/24/1995 |
| 5380545 | Coating mix and process for retaining moisture in comminuted meat products A dry starch material is incorporated into a comminuted meat which is then shaped as desired. Thereafter, a dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface the... | 01/10/1995 |
| 5378487 | Oil extraction of cholesterol from milk products A method of extracting cholesterol from a milk product by shearing a mixture of oil:milk product in a ratio of between about 1:99 to about 1:4 and separating the decholesterolized milk product and oil phases.... | 01/03/1995 |
| 5378479 | Method for manufacture of skim milk cheese The present invention is directed to a method for making a high moisture, low-fat cheddar type cheese product from skim milk. The skim milk cheddar cheese product has from about 54% to about 58% moisture and less than 1% fat. The process parameters of the... | 01/03/1995 |
| 5378478 | Manufacture of cheese products with polyol polyester fat substitutes The present invention is directed to a method for the manufacture of a natural cheese. In the method, moisture, salts and lactose are removed from skim milk by ultrafiltration and diafiltration to provide a retentate having between about 60% and about 85%... | 01/03/1995 |
| 5376397 | Microemulsions of oil and water The present invention is directed to an edible microemulsion which includes an oil which cannot be formed into a microemulsion in a matrix of water and an alcohol selected from the group consisting of ethanol, propylene glycol, glycerine, sugar, sugar alc... | 12/27/1994 |
| 5374443 | Method for manufacture of a low-fat cheese The present invention is directed to a low-fat processed cheese manufactured from skim milk cheese. In the method of the invention, a mixture of skim milk cheese, a low viscosity bulking agent and an emulsifying salt is provided. The mixture is heated to ... | 12/20/1994 |
| 5366744 | Refrigerated dough package and method The present invention is directed to a method for making a packaged dough suitable for extended refrigerated storage and to a packaging system for storage of the refrigerated dough. In the packaging system for storage of refrigerated, leavened dough, a su... | 11/22/1994 |
| 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 of energy with a minimum of damage to the infused product ... | 11/15/1994 |
| 5358728 | 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 sweetener, such as sucrose, from about 6% to about 15% of low d... | 10/25/1994 |
| 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 the meat with glycerol, applying seasoning to the coated surf... | 10/18/1994 |
| 5354566 | Preparation of yeast-leavened dough crusts An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic; holding the dough at a suitably low temperature which is ... | 10/11/1994 |
| 5353955 | Beverage container Unitary beverage containers include a main body defining a container volume. A flexible conduit or straw is fluidly connected at a proximal end with the volume adjacent the bottom or top of the main body. The conduit or straw also includes a distal end wh... | 10/11/1994 |
| 5352466 | Tabbed easy-open brick coffee package An easy open tabbed package made of a flexible laminate material comprises a product enclosure having side walls, a bottom portion and an overlapping top portion. The overlapping top portion includes opposing flaps having a sealable region wherein a hand-... | 10/04/1994 |
| 5351607 | Apparatus for cooking dough products A shower cooker apparatus includes a lower vessel and an upper shower fan for a heated fluid cooking medium such as water. The bottom portion of the bagel or other dough product is bathed in the vessel, while the top portion is showered, for simultaneous ... | 10/04/1994 |
| 5350595 | Method for continuous manufacture of process cheese-type products The present invention is directed to a continuous method for making a process cheese-type product. In the method, a flowing stream of a process cheese-type formulation which includes cheese particles and an emulsifying salt is provided. Steam is injected ... | 09/27/1994 |
| 5348756 | Gelatin gels and powdered mixes therefor Fruit-flavored, powdered gelatin dessert mixes are formulated to obtain a relatively high pH of at least 4.15, and a relatively low gelatin load weight while still retaining a desirable sour taste. The mix contains adipic acid and fumaric and/or citric ac... | 09/20/1994 |
| 5344664 | Low-fat confectionary material and process for making same Fat in a confectionary chip is reduced to below about 10% by using a low-fat insoluble, non-gummy food material and 40-70% small particle sugar (less than 100 microns) in combination with about 13% moisture. The sugar to non-gummy food material ratio must... | 09/06/1994 |
| 5342932 | Process for preparing non-hydroxypropylated, deflavored, crosslinked, pregelatinized, starch and product Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mix... | 08/30/1994 |
| 5339948 | Conveyor apparatus with unloader A conveyor suspends containers from their upper portions, leaving their lower portions exposed. A curved deflector plate is located beneath the conveyor. Containers carried by the conveyor contact the deflector plate and are at least partly dislodged from... | 08/23/1994 |
| 5336515 | Polysaccharide hydrocolloid-containing food products Food products, typically having a moisture content above 50% by weight, are prepared which contain polysaccharide hydrocolloid and insoluble fiber at a weight ratio of 1:0.2-3.5:1.1-4.5. These materials are preferably added to the food product as an aqueo... | 08/09/1994 |
| 5336513 | Bitterness inhibitors Bitterness inhibitors are disclosed which are derivations of cinnamic acid. A process for reducing the bitterness of consumable materials is set forth which comprises the addition of the bitterness inhibitors at a level of from about 0.001% to 0.2% by wei... | 08/09/1994 |
| 5335482 | Loading of containers in cartons An apparatus and method for continuously loading containers into cartons in oriented two row arrays is provided. A supply delivers the containers individually to a depositing device for individually receiving respective containers. The depositing device i... | 08/09/1994 |
| 5332595 | Stable multiple emulsions comprising interfacial gelatinous layer, flavor-encapsulating multiple emulsions and low/no-fat food products comprising the same Very stable W/O/W and O/W/O multiple emulsions which include a substantially continuous gelatinous membrane at an aqueous/oil interfacial region of the emulsions are provided. Particularly preferred gelatinous membrane-containing multiple emulsions are pr... | 07/26/1994 |
| 5328711 | Shelf-stable gelled confections Formulations and processes for shelf-stable, gelled, gelatin confections which have a texture akin to gelatin dessert gels.... | 07/12/1994 |
| 5322857 | Food products having increased potassium content and use thereof in enhancing gastric acid response Coffee products and other comestibles having an increased content of potassium are useful to enhance the gastric acid response of persons having abnormally low gastric acid secretion such as persons having gastric atrophy or atrophic gastritis. Preferred ... | 06/21/1994 |