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| Number | Title | Issue Date |
| 7186434 | Pourable fatty dispersions Liquid margarines and other pourable dispersions which contain a hardstock fat derived from plant waxes. The fat consists of a mixture of triglycerides, which fat is non-hydrogenated and contains less than 10 wt. % of fatty acid residues with a chain length of 6–1... | 03/06/2007 |
| 6403133 | Cocoa product preparation A process for lightening the color of cocoa nibs or cocoa liquor which comprises treating the cocoa nibs or cocoa liquor with hydrogen peroxide for a period of time sufficient to lighten the color to the desired level.... | 06/11/2002 |
| 6348226 | Method for bleaching tripe using liquid bleaching agents A tripe bleaching composition facilitating the economical processing of tripe comprising: Peracid precursor 7.5-14% by wt. Hydrogen Peroxide 9.0-46% by wt. Water balance. Th... | 02/19/2002 |
| 5480788 | Bleaching of plant materials A variety of plant materials adopted for processing into, e.g., low-calorie vegetable fibers and dietary flours, are bleached by (1) soaking a plant material having a moisture content of up to 50% at a temperature ranging from 20° to 100° C. with an aqu... | 01/02/1996 |
| 5094866 | Bleaching of vegetable pulps Extracted vegetable pulps are bleached to a high degree of whiteness, thus rendering them more attractive as food supplements, by (a) treating such pulp in an acid medium at a pH of up to 2.5 and for a period of time of at least 10 minutes, (b) next washi... | 03/10/1992 |
| 5069919 | Process for bleaching/sanitizing food fiber A high yield process is provided for treating lignocellulose food fiber to sanitize and bleach the fiber. The process is not only a high yield process but produces better or equivalent bleaching than alternative processes and further does not produce a wa... | 12/03/1991 |
| 4855152 | Migration inhibitor for fats and oils for baked cakes and process for producing composite baked cake with the use of the same Fats and oils can be prevented from migration by using, when cakes are baked, a fat which contains 10% by weight or more of a disaturated-monounsaturated mixed triglyceride wherein at least one fatty acid residue among the three constituent fatty acids th... | 08/08/1989 |
| 4774096 | Novel fibrous product A process for the preparation of a fibrous natural product comprising agitating an aqueous slurry of ground material from the outer seed coat of a legume, especially yellow or green field peas, to dissolve only water-soluble protein and sugar products, fi... | 09/27/1988 |
| 4376130 | Ozonolysis of whole cardamon seeds Whole cardamon seeds, either green or sun-dried, are subjected to ozonolysis to bleach the seed pods to an off-white color.... | 03/08/1983 |
| 4301182 | Process for producing a fish product Red or dark meat portions of whole fish are restructured and preferably combined with light meat fillets or loins to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, including bellies, carcass and skin of... | 11/17/1981 |
| 4301180 | Process for producing a fish product Red or dark meat portions of whole fish are injected into light meat fillets or loins of fish to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, including bellies, carcass and skin of the fish to form a ... | 11/17/1981 |
| 4301181 | Process for producing a fish product Red or dark meat portions of whole fish are restructured and preferably combined with light meat fillets or loins to produce a palatable, nutritious fish product. The process comprises comminuting the red meat, trim, carcass and skin of the fish to form a... | 11/17/1981 |
| 4180592 | Food Protein Product Blood, red blood derivatives or blood-containing materials such as liver are decolorized for use in food or animal food products by oxidants such as hydrogen peroxide or calcium or sodium peroxide. Excess peroxide can be removed and a desirable color achi... | 12/25/1979 |
| 4136204 | Process for bleaching dark fish meat A process for bleaching dark fish meat such as skeletal cod threshings. The fish is bleached in the undissolved state at ambient temperature with a dilute aqueous solution of hydrogen peroxide at a pH of 10.5 to 11.5. Residual hydrogen peroxide is subsequ... | 01/23/1979 |
| 4060644 | Bleaching A process for bleaching dark fish meat such as skeletal cod threshings. The fish is bleached in the undissolved state at ambient temperature with a dilute aqueous solution of hydrogen peroxide containing a polyphosphate at a pH of 10.5 to 11.5. Residual h... | 11/29/1977 |
