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| Number | Title | Issue Date |
| 7954392 | Coated substrate with properties of keratinous tissue Article of manufacture comprising a substrate and a coating layer. The coating layer comprises at least one coating material, and is stably affixed to the substrate to form a stable, coated surface. The coated surface has a texture that mimics the topography of mamm... | 06/07/2011 |
| 7527077 | Multi-phase personal care compositions, processes for making and providing, and articles of commerce A multi-liquid phase composition wherein said phases are visually distinctive. These compositions combine multiple phases for creating personal care compositions. ... | 05/05/2009 |
| 7220440 | Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing th... | 05/22/2007 |
| 7189422 | Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the l... | 03/13/2007 |
| 7081266 | Dehydrated potato flakes Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. ... | 07/25/2006 |
| 7060317 | Dehydrated potato flakes Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. ... | 06/13/2006 |
| 6994880 | Process for preparing dehydrated potato flakes Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. ... | 02/07/2006 |
| 6989167 | Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking)... | 01/24/2006 |
| 6965043 | Process for making high purity fatty acid lower alkyl esters Processes for the synthesis of high purity fatty acid lower alkyl esters comprise the steps of: (a) converting a fatty acid source to a product mixture comprising lower alkyl esters and by-products; (b) water-washing the product mixture at elevated temperature and e... | 11/15/2005 |
| 6900310 | Staged synthesis of purified, partially esterified polyol polyester fatty acid compositions This invention relates to processes for the production of purified, partially esterified polyol fatty acid polyesters and the compositions derived from those processes. The purified, partially esterified polyol fatty acid polyesters of the present invention are part... | 05/31/2005 |
| 6890580 | Method for preparing dehydrated starch products A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and ... | 05/10/2005 |
| 6830767 | Method for constrain-frying snack pieces having intact surface features Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the sn... | 12/14/2004 |
| 6808734 | Potato dough Disclosed is a potato dough and a method for making the same. The potato dough can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato dough can also be used to form dehydrated potato products such... | 10/26/2004 |
| 6793956 | Low-moisture, reduced fat, lipid-based fillings Reduced-fat, low-moisture lipid-based fillings. The lipid-based fillings can be used in a variety of food products. The low moisture, reduced fat, lipid-based filling comprises at least about 20% non-digestible lipid and other suitable optional ingredients. The fill... | 09/21/2004 |
| 6777020 | Potato flakes Disclosed are a potato flakes and the method for making the same. The potato flakes can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. ... | 08/17/2004 |
| 6743458 | Reduced fat lipid-based fillings Creamy, reduced fat, low-moisture lipid-based fillings. The fillings comprise: (a) at least about 20% non-digestible lipid; and (b) from about 0.5% to about 35% crystallizing lipid. The fillings can additionally comprise other suitable optional ingredients. The fill... | 06/01/2004 |
| 6720021 | Process for making a low-fat nut spread composition A low-fat and low-calorie nut spread having at least about 50% less fat and at least about 33% fewer calories than full-fat peanut butter yet having a flavor and texture comparable to a full-fat nut butter or spread. The nut spread has a non-fat solids to oil ratio ... | 04/13/2004 |
| 6706311 | Low fat nut spread composition with high protein and fiber A low fat nut spread having high protein and high fiber. The nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture. The process for making the nut spread i... | 03/16/2004 |
| 6706298 | Method for preparing dehydrated potato products A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the starch and ... | 03/16/2004 |
| 6703065 | Fabricated potato chips Disclosed is a potato mash and the method for making the same. The potato mash can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato mash can also be used to form dehydrated potato pro... | 03/09/2004 |
| 6696095 | Method for preparing dehydrated starch containing food products A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method include: boiling the whole raw edible product or slices or pieces of the raw edible product for a time sufficient to partially cook the ... | 02/24/2004 |
| 6572910 | Process for making tortilla chips with controlled surface bubbling Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Prefera... | 06/03/2003 |
| 6365211 | Cooking aid with reduced foaming Disclosed is a cooking aid composition that comprises edible oil, emulsifier, silicone polymer, and optionally other ingredients such as flavorant. The cooking aid composition reduces the sticking of food to cooking utensils and delivers desired taste, ar... | 04/02/2002 |
| 6312754 | Peanut butter with improved flavor and texture This invention relates to improved nut spreads, especially peanut butters, comprising a darker roasted nut composition and a lighter roasted nut composition. The nut spreads have a relatively low viscosity yet provide an intense nut flavor. Disclosed are ... | 11/06/2001 |
| 6217921 | Coated low-fat and fat-free snack food products and method to prepare the same Disclosed are low-fat and fat-free snacks having a glossy coating and a process for making the same. Disclosed in a preferred embodiment are coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches-1 | 04/17/2001 |
| 6136359 | Fried snack dough composition and method of preparing a fried snack product Disclosed is an improved snack and the process for preparing the same. The snack is prepared from a dough comprising starch based flour, pregelled modified starch, emulsifier, added water, and leavening. The dough is extruded to form a snack piece, then f... | 10/24/2000 |
| 6063430 | Blended nut spread compositions and method of making Nut spreads, especially peanut butter compositions, comprising a blend of mono-modal and multi-modal compositions. The blended peanut butters have a relatively low viscosity, yet avoid an oily appearance and greasy mouth feel. A product composition and me... | 05/16/2000 |
