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| Number | Title | Issue Date |
| 6596334 | Gel products forming system and methods of preparation Methods of preparing a gelled dried sweetened products comprise the steps in sequence of: providing a hot fluid gelable base blend at near finish % solids, and depositing the fluid gelable base blend into shaped cavities. The present methods can further c... | 07/22/2003 |
| 6579555 | Confectionery food piece having colored fine line A complexly patterned extrudate is constituted by a confectionery food piece having a main body which is formed from a compressible material, such as foam. More specifically, the body has a first color and is provided with at least one fine line or plane ... | 06/17/2003 |
| 6458405 | Gel products with carrageenan Improved, intermediate moisture sweetened gelled food compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweeteners; B) sufficient amounts of a gelling system to provide a gel strength of about 1-8 kg/cm2 ; C) about 10% ... | 10/01/2002 |
| 6444252 | Methods of preparation of gel products fortified with calcium Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohyd... | 09/03/2002 |
| 6436455 | Multi-colored aerated confectionery products A process for making an aerated, confectionery product of multiple colors includes, as a first step, preparing a slurry of water, sugar, and gelatin. The slurry is divided into at least first and second portions or batches having a defined color to provid... | 08/20/2002 |
| 6432460 | Food product and method of preparation Disclosed are aerated food products, especially marshmallows, having a nutritionally fortifying ingredient and improved methods for a method for preparation. The aerated food products comprise 50 to 98% of a saccharide component; about 0.5 to 30% of a str... | 08/13/2002 |
| 6419974 | Dairy products and method of preparation Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured d... | 07/16/2002 |
| 6391366 | Soft frozen batter for baked goods and method of preparation A ready-to-cook, complete, frozen, reduced density, farinaceous batter which is plastic at frozen temperatures and can be scooped to form cooked goods, especially for food service preparation of baked muffins, comprises about 10 to 40% flour; about 20 to ... | 05/21/2002 |
| 6391372 | Stabilized annatto-caramel food colorant for RTE cereal Annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (... | 05/21/2002 |
| 6387432 | Dried marshmallow methods of preparation for increasing bowl life The present invention describes methods of cooling dried aerated confectionery pieces to increase bowl life, comprising the steps of: A. cooling a hot dried aerated confectionery piece in a soft plastic state having (1) a moisture content of less than 3.5... | 05/14/2002 |
| 6378272 | Method of making a container for storing fine particles The present invention is a container for storing fine particles in a sealed packaging, wherein air in the container can be evacuated through compression or vacuum without removing the fine particles. The container comprises a main body enclosing a pouch, ... | 04/30/2002 |
| 6372281 | Process of milling hard white wheat and products thereof Improved wheat milling processes for the production of white flour involves selecting a hard white wheat variety for milling, milling the hard white wheat into white patent flour, isolating a high bran stream, size reducing the high bran stream and siftin... | 04/16/2002 |
| 6210721 | Microwave popcorn incorporating coarse salt and method of preparation A microwave popcorn article comprising any conventional microwave popcorn bag, and a food charge disposed therein including kernel popcorn, fat, salt and sufficient amounts of a calcium ingredient to provide a total calcium content of about 360 to 3600 mg... | 04/03/2001 |
| 6180158 | Process for aerated confection A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar sy... | 01/30/2001 |
| 6174553 | R-T-E cereals with calcium containing pre-sweetener coating and method of preparation A method for coating discrete food pieces with a sweet coating such as in the preparation of a presweetened R-T-E cereal and coated food products prepared by the method is provided. The coating contains a mixture of sugars and calcium. The method of prepa... | 01/16/2001 |
| 6156360 | Stabilized annatto-caramel food colorant Disclosed are annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color. The colorant blends are particularly useful for use in RTE cereals. The blends are char... | 12/05/2000 |
| 6143339 | Method for making a complexly patterned extrudate Disclosed are apparatus (10) for making a complexly patterned extrudate. The apparatus (10) includes a food cooker extruder (12) for providing at least one extrudable food product, at least one food color supply (18), a pattern forming die (20) for mixing... | 11/07/2000 |
| 6126975 | Container for storing fine particles The present invention is a container for storing fine particles such as bakery flour in a sealed packaging, wherein air in the container such as entrapped during filling can be expelled through compression without loss of the fine particles. The container... | 10/03/2000 |
| 6093429 | Shelf-stable butter containing microwave popcorn article 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... | 07/25/2000 |
| 5820903 | Calcium fortified yogurt and methods of preparation Nutritionally improved yogurt products are provided that include a calcium phosphate salt of reduced particle size. The calcium fortification provides yogurts containing a total calcium content of 500 to 1500 mg per 170 g of yogurt. The calcium phosphate ... | 10/13/1998 |
