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| Number | Title | Issue Date |
| 5210182 | Extraction process for gelatin Improved yield and gelatin quality is obtained by extracting conditioned collagen-containing material with water at lower temperature and shorter time conditions than previously used to remove high quality gelatin as quickly as possible. Very high quality... | 05/11/1993 |
| 5208372 | Calcium Citrate anticaking agent A new and useful calcium salt of citric acid is prepared and is used as an anticaking agent in furctose-sweetened powdered soft drinks. Also included are the processes for preparing the new calcium salt and powdered beverage mixes containing the new salt.... | 05/04/1993 |
| 5206918 | Color analysis based upon transformation to spherical coordinates A color analysis and evaluation method is disclosed based upon a transformation of three primary color measurements, red, blue and green, from an x,y,z cartesian coordinate system to a rotated spherical coordinate system in which a target color vector in ... | 04/27/1993 |
| 5204130 | Reclosable container for sliced food products A reclosable container for sliced food products having a one-piece container body and integral hinge and lid. The front wall of the container body is provided with a forward protrusion to facilitate removal of a desired number of slices. A locking mechani... | 04/20/1993 |
| 5202145 | Method of making a shelf-stable milk-containing beverage product An aqueous shelf-stable beverage product comprises: water; milk solids; an acidic flavoring agent; a two component stabilizing system comprising a first component comprising monoglycerides and up to 10% by weight diglycerides, and a second component compr... | 04/13/1993 |
| 5201463 | Packaging system A packaging system is provided for a plurality of packages which are vulnerable to damage when cut into by a sharp instrument. The packaging system includes a rectangular container enclosing all of the packages and being formed of a rectangular lid and a ... | 04/13/1993 |
| 5194270 | Calcium citrate-vegetable oil compositions A vegetable oil-based composition containing finely divided special type of calcium citrate salt compositions and processes of making are provided to produce semi-solid to solid vegetable oil compositions without the use of hydrogenation.... | 03/16/1993 |
| 5190786 | Food modifier and process for making same low fat chocolaty chip with hydrated micro particles of cocoa Fat (cocoa butter) in a chocolate chip is reduced to below about 10% by using an aqueous sugar paste containing microparticles of cocoa dispersed in the paste. The colloid-like cocoa paste has improved food modifying properties of intense chocolate flavor... | 03/02/1993 |
| 5190776 | Low/no fat bakery ingredient A low/no fat formulation, which can be used as a replacement for roll-in fat or shortening or as a base for forming a filling for danish rings and twists, containing from 40 to 70% cake crumb material, from 8 to 30% sugar, preferably brown sugar, from 5 t... | 03/02/1993 |
| 5190653 | Coffee brewer filtration device A reusable filtration element for a coffee brewer has a microscopic arrangement of holes which permit coffee beverage to pass through while turbidity and sediment causing solids are effectively removed. The holes are preferably from 12 to 60 microns acros... | 03/02/1993 |
| 5188250 | Plastic beverage bottle with twist-off closure A one-piece soft plastic bottle includes a generally cylindrical bottom portion and a tapered upper portion having a flexible tapered bellows at an upper end thereof. A short tapered top tapers outwardly and upwardly from the tapered bellows and includes ... | 02/23/1993 |
| 5187272 | Process for preparing non-hydroxypropylated, deflavored, crosslinked, pregelatinized, starch and product Starch is alkali treated, washed to remove flavor, crosslinked, neutralized, gelatinized and treated with an emulsifying agent to give instant starch useful for instant puddings and mixes.... | 02/16/1993 |
| 5185175 | Process for making a micromilled cocoa composition and a micromilled cocoa composition Disclosed are compositions and methods of making an aqueous sugar dispersion of microparticalized cocoa, used to modify chocolate products such as low-fat icings, frostings, among other products.... | 02/09/1993 |
| 5180604 | Non-fat cream cheese product and method for manufacture thereof A fermented skim milk retentate is introduced into a mixing tank provided with agitation means. The skim milk retentate is agitated and transferred through a recirculating loop as dry cottage cheese curd and an emulsifying salt are added to the mixing tan... | 01/19/1993 |
| 5176934 | Seasoned food product with a salt enhancer An edible salt enhancing composition is provided which is a combination of L-aspartic acid and L-arginine and sodium chloride.... | 01/05/1993 |
| 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 sweetener, such as sucrose, from about 6% to about 15% of low d... | 12/15/1992 |
| 5149552 | Calcium citrate anticaking agent A new and useful calcium salt of citric acid is prepared and is used as an anticaking agent in fructose-sweetened powdered soft drinks. Also included are the processes for preparing the new calcium salt and powdered beverage mixes containing the new salt.... | 09/22/1992 |
| 5147666 | Removal of malic acid from coffee by fermentation Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by malolactic fermentation of an aqueous coffee extract, which may be a green or brown extract. A malic... | 09/15/1992 |
| 5145707 | Salt enhancer An edible salt enhancing composition is provided which is a combination of L-aspartic acid and L-arginine and sodium chloride.... | 09/08/1992 |
| 5137737 | Shelf-stable, filled pasta products A sour cream-based filling is utilized in retorted filled pasta products such as lasagna, manicotti and ravioli. The filling does not discolor or develop a tough texture during the retort process. The filling contains from 70 to 95% by weight sour cream.... | 08/11/1992 |
| 5135764 | Coffee bag brewing by microwave Roasted and ground coffee is packaged in an infusion coffee bag for use in brewing a cup of coffee in a microwave oven. The brewing bag is placed in a container of water and the container is heated in a microwave oven yielding a high quality coffee bevera... | 08/04/1992 |
| 5132134 | Removal of malic acid from coffee Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange re... | 07/21/1992 |
| 5131835 | Method 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 ... | 07/21/1992 |
| 5128253 | Bioconversion process for the production of vanillin The present invention is directed to a process for the production of vanillin through the bioconversion of a vanillin precursor with a ferulic acid degrading microorganism in the presence of a water soluble sulfhydryl compound and optionally, also in the ... | 07/07/1992 |
| 5128162 | Method for removing cholesterol from edible oils Generally in accordance with the present invention, methods are provided for removing cholesterol from edible triglyceride oils. In this regard, animal fats typically contain cholesterol predominantly in the form of free cholesterol, as well as minor amou... | 07/07/1992 |
| 5124162 | Spray-dried fixed flavorants in a carbohydrate substrate and process An antioxidant free, stable, fixed flavor is prepared from a mixture of flavor, maltose, malto-dextrin and a carbohydrate film former by spray-drying the mixture to form a dense product of at least 0.5 g/cc bulk free flow density and less than 20% voids, ... | 06/23/1992 |
