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| Number | Title | Issue Date |
| 7074445 | Method for adhering large seasoning bits to a food substrate A method for adhering large three-dimensional seasoning bits to a snack food base whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked ... | 07/11/2006 |
| 7074446 | Method for making a dual-textured food substrate having large seasoning bits Method for making a dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first text... | 07/11/2006 |
| 6964562 | Extruder die and cutter assembly for extruding filled food pieces A die and cutter assembly for an extruder includes an elongated extrusion member having a first, open end and a second, closed end. The first, open end is attachable in fluid communication with a first manifold of the extruder, and the second, closed end is formed b... | 11/15/2005 |
| 6197363 | Methods for producing cooked sweetpotato products and compositions thereof Methods for producing cooked sweetpotato products suitable for freezing, baking or frying comprising adding to a cooked sweetpotato puree additional edible dry matter, tetrasodium pyrophosphate, a gelling agent and a calcium salt-water suspension sufficie... | 03/06/2001 |
| 5976586 | Glaze composition with vegetable gums A food glaze composition for coating food items including bakery products. The glaze composition includes one or more natural or modified vegetable gums and is eggless and protein-free. The composition imparts a shine, aids in browning, retards moisture l... | 11/02/1999 |
| 5248511 | Foodstuff coating process Foodstuffs re coated with particulate material by transporting the foodstuff on a conveyor belt and supplying particulate material which is sieved, such as with a mesh belt or a pronged fork positioned above the conveyor belt, thereby passing particulate ... | 09/28/1993 |
| 5188855 | Process for making coated expanded snack product A snack product and its method of manufacture including obtaining an expanded farinaceous material initially containing up to 20% by weight moisture, battering and breading the material, and then baking and frying it.... | 02/23/1993 |
| 5149561 | Methods of making simulated raw eggs Methods of preparing simulated eggs, preferably chloesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated eggs look and behave like natural eggs. This is achieved by heating the ... | 09/22/1992 |
| 5128159 | Method of making edible coatings for protecting perishable foods against spoilage Edible coatings for protecting perishable foods against spoilage and for significantly extending the life of such foods as fruits and vegetables. A protein derived film is prepared from soybeans, wheat, corn, and mixtures thereof by a process of soaking t... | 07/07/1992 |
| 5094860 | Process for the aromatization of dry vegetable matter Process for the aromatization of dry comminuted vegetable matter wherein particulated micro-encapsulated flavor is intimately mixed with a fat, an oil and/or an emulsifier till its particles reach by adhering to each other a mean size of at least 150 μm ... | 03/10/1992 |
| 5071661 | Process for dehydrating potato products A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes. In accordance with the process of the invention, a food product, e.g. a potato is prepared into separate pieces fo... | 12/10/1991 |
| 4980181 | Chocolate coated beverage mixes A composition for preparation of a beverage in which agglomerates of a beverage base are coated with chocolate.... | 12/25/1990 |
| 4960605 | Grated hard Parmesan cheese and method for making same In accordance with the present invention, Parmesan cheese is grated to provide a particulate Parmesan cheese. The grated Parmesan cheese is dried to a moisture level of from about 19% to about 24% by weight. Either before or after the drying step, disodiu... | 10/02/1990 |
| 4948603 | Process for preparing storage stable, readily reconstituted frozen comestibles and frozen comestibles produced thereby An improved method is disclosed for preparing coated, frozen comestibles which are stable when stored for extended periods and which, when reconstituted by microwave heating or by baking, have a texture and appearance organoleptically equivalent or superi... | 08/14/1990 |
| 4946694 | Liquid coating for fruits An improved coating for sticky fruits and a process for preparing such coated fruits are disclosed. More particularly, the coating of the invention comprises a vegetable wax, a vegetable oil, a wetting agent and a protein. The process of the invention comprise... | 08/07/1990 |
| 4927649 | Method of making a hemicellulose coated dietary fiber A composition of matter comprising an insoluble dietary fiber material coated with hemicellulose is provided. In preferred embodiments, the insoluble dietary fiber material and hemicellulose are derived from grain hulls. The weight ratio of insoluble diet... | 05/22/1990 |
| 4921715 | Method for protecting citrus fruit from chilling injury, and fruit protected thereby A method for protecting whole citrus fruit or vegetables from chilling injury comprises the step of treating the skin of the fruit or vegetable with a medium containing squalene or a squalene-derivative.... | 05/01/1990 |
| 4919953 | Process for preparing a root vegetable coated and fried food product A frozen food product is prepared by coating a foodstuff first with an edible heat-settable adhesive fluid and then with a particulate material, and afterwards frying and deep-freezing the foodstuff, wherein the particulate material is in the form of froz... | 04/24/1990 |
| 4871560 | Method of combining fish sawdust with flaked fish The invention comprises a process for manufacturing certain foodstuffs, particularly fish meat patties and/or nuggets, from the waste cuttings from frozen whole fish fillets without the use of binders, moisturizers, preservatives or other adulterating age... | 10/03/1989 |
| 4849233 | Meltable coating and binder composition for popped corn kernels Coated and shaped popped popcorn products may be prepared from a coating and a binding composition possessing a thermoplastic melt temperature substantially lower than preparatory melt and thermoset properties of conventional popped popcorn coating and bi... | 07/18/1989 |
| 4814190 | Process for producing semi-moist cranberries and the product therefrom A semi-moist cranberry fruit product which is produced by slicing the fruit and through a sugar-spraying process in conjunction with wash-rinsing, surface air drying and vacuum drying or vacuum freeze-drying with sudden release of vacuum. The semi-moist f... | 03/21/1989 |
| 4713252 | Process for producing a semi-moist fruit product and the products therefrom A semi-moist fruit product produced by a sugar-syrupping processing used in conjunction with wash-rinsing, surface air-drying and freeze-drying particularly adapted for use with blueberries, cherries and other similarly constituted fruits, whereby, liquid... | 12/15/1987 |
| 4661359 | Compositions and methods for preparing an edible film of lower water vapor permeability Disclosed are edible film coating compositions of low moisture permeability and their methods of preparation. The compositions comprise cross-linked, refined shellac and hydroxypropyl cellulose (HPC) in a weight ratio of 1:0.001 to 1:2. Highly preferred c... | 04/28/1987 |
| 4619995 | N,O-carboxymethyl chitosan and preparative method therefor A novel chitosan derivative, having carboxymethyl substituents on some of both the amino and primary hydroxyl sites of the glucosamine units of the chitosan structure, is disclosed, together with methods for its preparation starting from either chitosan o... | 10/28/1986 |
| 4456624 | Process for making french fried potatoes A method of preparing french fried potato strips includes cutting whole potatoes into strips, preheating the strips in water and impinging a high velocity stream of food particles against the strips to embed the same in outer surfaces of the strips. The p... | 06/26/1984 |
| 3982031 | Alum tanning process for edible collagen casing An improved process for tanning edible collagen food casings wherein the coagulated and washed collagen casing is exposed to a tanning bath which is free of aluminum chelating reagents and contains a mixture of aluminum ammonium sulfate, as A1NH4 | 09/21/1976 |
| 3965267 | Cryopulverizing and post-treatment of flavoring materials A process for comminuting flavoring materials such as spices, coffee and cocoa comprising pulverizing the flavoring material at a cryogenic temperature to form a powder and then agitating the powder until it is capable of forming an aqueous dispersion fre... | 06/22/1976 |
