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| Number | Title | Issue Date |
| 5972404 | Process for melting and mixing of food components and product made thereof Food compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000... | 10/26/1999 |
| 5919503 | Flaked R-T-E cereal and method of preparation The present invention relates to ready-to-eat cereal flakes exhibiting higher percentages of curled flakes and reduced bulk densities as well as processes for preparing said cereal flakes. More specifically, the present invention provides ready-to-eat cer... | 07/06/1999 |
| 5919505 | Shelf-stable butter containing microwave popcorn article and method of preparation Disclosed are microwave shelf stable popcorn articles that contain real butter. The articles comprise any conventional microwave popcorn bag and an improved popcorn/fat charge. In addition to kernel popcorn and fat, the charge further essentially includes... | 07/06/1999 |
| 5914140 | Food products having acoustic bonds between food layers A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The methods comprise applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food l... | 06/22/1999 |
| 5897894 | Microwave popcorn with coarse salt crystals and method of preparation Microwave popcorn articles which upon microwave heating provide popcorn having enlarged salt particles that provide popped popcorn more reminiscent of at-home, stove-top prepared popped popcorn. The articles comprise any conventional microwave popcorn bag... | 04/27/1999 |
| 5874120 | Method for preparing multistrand twist food pieces In its product aspect, the invention provides ready-to-eat cereals and cereal based snacks fabricated from multiple extrudate strands of cooked cereal dough that have been twisted or braided into ropes immediately after extrusion and severed into pieces. ... | 02/23/1999 |
| 5718931 | Fabricated fruit pieces and method of preparation A low fat coated dry fabricated fruit pieces are provided that simulate dried fruit pieces for use as a particulate additive in a Ready-To-Eat cereal. The coated fruit piece includes about 25% to 50% of a low moisture gelled center having high humectant l... | 02/17/1998 |
| 5709902 | Method for preparing a sugar coated R-T-E cereal A method for preparing a sugar coated R-T-E cereal product. The method comprises the steps of applying a high moisture sugar slurry to a wet cereal base to form a slurry coated wet cereal base and thereafter toasting the slurry coated wet cereal base unde... | 01/20/1998 |
| 5695805 | Multistrand twist cereal pieces In its product aspect, the invention provides ready-to-eat cereals and cereal based snacks fabricated from multiple extrudate strands of cooked cereal dough that have been twisted or braided into ropes immediately after extrusion and severed into pieces. ... | 12/09/1997 |
| 5690979 | Method of preparing reduced fat microwave popcorn Disclosed are microwave popcorn articles which upon microwave heating provide popcorn of reduced fat content, better fat distribution and improved taste as well as methods for the preparation of such articles. The articles comprise any conventional microw... | 11/25/1997 |
| 5558890 | Multilayered puffed R-T-E cereal and high intensity microwave method of preparation Disclosed are puffed multilayered R-T-E breakfast cereal pieces and methods of preparation. In preferred embodiments, the cereal pieces have at least three cereal layers. The bulk density ranges from about 0.06 to 0.15 g/cc. The methods for fabricating th... | 09/24/1996 |
| 5529800 | Low density ready-to-spread frosting and method of preparation A low density (0.75 to 0.95 g/cc) ready-to-spread ("RTS") frosting composition is described that exhibits reduced tendency for air cell collapse or coalescence upon extended storage and thus maintains its low density. The RTS frosting comprises: A. about ... | 06/25/1996 |
| 5518749 | High-speed extrudate weaving assembly and methods An assembly (10) is disclosed including a rotor (38) extending into a rotor bore (24) and into a dough chamber (26) of a die housing (16), with the rotor (38) rotating at relatively high speeds in the order of 4,000 RPM. A bushing (62) is provided in the ... | 05/21/1996 |
| 5458898 | Process of microwaving a foodstuff An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of heating/browning a food product includes the steps of coating a food pro... | 10/17/1995 |
| 5456930 | Dielectric heating treatment of unchlorinated cake flour The present invention provides methods for improving the baking properties of cake flour using either high intensity dielectric heating, (10 GHz to 3 MHz) and/or radio frequency heating (300 MHz to 3 MHz). The treated cake flour is intended as a substitut... | 10/10/1995 |
| 5453383 | Method of applying sugar coating by using steam assisted discharge nozzle A sugar slurry spray discharge nozzle (10) for co-spraying steam into the sugar slurry spray. The nozzle (10) finds particular suitability for use in the applying of a sugar coating solution or slurry to a Ready-To-Eat breakfast cereal base in an enrober.... | 09/26/1995 |
| 5451418 | Microwave treatment of unchlorinated cake flour The present invention provides methods for improving the baking properties of cake flour using microwave heating. The microwave treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, microwave treated cake fl... | 09/19/1995 |
| 5451419 | Dried food foam products A dried food foam product comprising: (A) about 5% to 70% by weight (dry basis) of the foam product of a flavor characterizing ingredient; (B) sufficient amounts of an undenatured proteinaceous whipping agent sufficient to provide the foam product to a de... | 09/19/1995 |
| 5435236 | Pneumatic cereal rope conveying and conditioning apparatus An apparatus for pneumatically conveying a plurality of continuous ropes (20) of cooked cereal dough (20), e.g., from the diehead (24) of a cereal ingredients cooker extruder (22) to a cereal piece forming apparatus. The apparatus (10) includes a pluralit... | 07/25/1995 |
| 5389388 | Microwave treatment of unchlorinated cake flour The present invention provides methods for improving the baking properties of cake flour using microwave heating. The microwave treated cake flour is intended as a substitute for chlorinated cake flour. The present unchlorinated, microwave treated cake fl... | 02/14/1995 |
| 5372827 | Cereal sampler package A thermoformed bowl filled and sealed with a sample food product forms a sample package. The bowl is sized and shaped to the contours of and so as to nest upon the shoulders of a plastic one gallon jug or bottle. The package has a centrally located die-cu... | 12/13/1994 |
| 5368870 | Method for making vitamin enriched cereal A process for fortifying an R-T-E cereal (especially puffed or shredded) with beta carotene is provided. By adding the heat labile beta carotene to a cooked cereal mass prior to piece forming and finish drying, a beta carotene fortified R-T-E cereal is ob... | 11/29/1994 |
| 5362504 | Edible microwave susceptor composition An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of heating/browning a food product includes the steps of coating a food pro... | 11/08/1994 |
| 5350589 | Pneumatic cereal rope conveying and conditioning method An apparatus for pneumatically conveying a plurality of continuous ropes (20) of cooked cereal dough (20), e.g., from the diehead (24) of a cereal ingredients cooker extruder (22) to a cereal piece forming apparatus. The apparatus (10) includes a pluralit... | 09/27/1994 |
| 5342635 | Puffed edible foams and high intensity microwave method of preparation High intensity microwave heating methods for heat setting food foams are provided. The methods comprise the step of subjecting a quantity of edible foams to a brief exposure to high intensity (>110 V/cm) microwave field for about 5 to 30 seconds. The high... | 08/30/1994 |
| 5338556 | High intensity microwave puffing of thick R-T-E cereal flakes Microwave methods for puffing thick ready-to-eat cereal flake pieces are provided in full or partial substitution for conventional toasting and puffing methods. The methods comprise the step of subjecting a thick (>0.025 inch) cereal base piece to a brief... | 08/16/1994 |
| 5318787 | Cereal sampler package A thermoformed bowl filled and sealed with a sample food product forms a sample package. The bowl is sized and shaped to the contours of and so as to nest upon the shoulders of a plastic one gallon jug or bottle. The package has a centrally located die-cu... | 06/07/1994 |
| 5284667 | Rolled food item fabricating methods A rolled food item is fabricated by advancing food (14) and a sheet of support material (16) between the rollers (18, 20) of a strip sheeter (12) where the food (14) fills grooves (24) of the first roller (18) to deposit the food (14) in continuous strips... | 02/08/1994 |
| 5258189 | Method for making vitamin enriched cereal A process for fortifying an R-T-E cereal with beta carotene is provided. By adding the heat labile beta carotene to a cooked cereal mass prior to piece forming and finish drying, a beta carotene fortified R-T-E cereal is obtained which surprisingly not on... | 11/02/1993 |
