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| Number | Title | Issue Date |
| 8029840 | Method and device for producing and packaging sausage type products According to this method, the products are produced by continuously co-extruding a bead coated with a starting base comprising hydrocolloids so as to form a skin by calcium gelation when the sausage passes into the elongated gelation bath, said bead then being share... | 10/04/2011 |
| 7404710 | Method and device for producing and packaging sausage-type products According to this method, the products are produced by continuously co-extruding a bead (B) coated with a starting base comprising hydrocolloids so as to form a skin by calcium gelation when the sausage passes into the elongated gelation bath (2), said bead t... | 07/29/2008 |
| 6989169 | Production of capsules and particles for improvement of food products The present invention is related to the production of capsules or particles of micro and nanometric size, for introduction into food, using stable electrified coaxial jets of two immiscible liquids with diameters in the micro and nanometric range. An aerosol of char... | 01/24/2006 |
| 6929814 | Process for preparing beads as food additive and product thereof Beads as food additive consisting of a matrix of a reticulated multivalent cation containing acid polysaccharide and at least one water soluble and/or volatile liquid or solid active ingredient filling at least partly the voids built by the acid polysaccharide are p... | 08/16/2005 |
| 6902751 | Encapsulated flavorings A method for producing carbohydrate-encapsulated flavorings whose surface has been treated with an inert gas, as well as carbo-hydrate-encapsulated flavorings and the use thereof in food products, consumer articles and pharmaceuticals. ... | 06/07/2005 |
| 6325859 | Process for preparing beads as food or tobacco additive A method for preparing beads containing at least one active ingredient, such as a flavor, fragrance, vitamin, and/or coloring material, to food or tobacco products, where the active ingredient is released at a controlled rate. Discrete droplets of the act... | 12/04/2001 |
| 6228213 | Production of microcrystalline cellulose by reactive extrusion This process involves feeding cellulose into an extruder with an acid solution. The extruder is comprised of a screw and a barrel. The screw is rotated so as to pressurize the cellulose, and the cellulose undergoes acid hydrolysis and forms microcrystalli... | 05/08/2001 |
| 6203832 | Method for forming casingless sausages Method and apparatus for forming batter into casingless sausages and similar meat products in which an extrudable meat emulsion is simultaneously formed in a generally cylindrical configuration with a cohesive surface from a denaturing solution at a tempe... | 03/20/2001 |
| 5783241 | Method for producing cylindrical gel food products A method for producing food products made from a basic alginate or pectin gel by means of gelatinization extrusion. A cylinder is extruded from an extrusion die with a predetermined section. The cylinder has a basic mixture, including a natural food groun... | 07/21/1998 |
| 5578337 | Process for extruding gelled product The present invention is directed to a method and apparatus for a high-volume, mass production process for extruding a gel wherein the gelled extrudate has a preselected shape and is produced without breaking apart and without loss of integrity of the gel... | 11/26/1996 |
| 5567464 | Process of making mozzarella cheese A process of manufacturing a mozzarella (or mozzarella-like) cheese comprising the steps of a) pasteurizing cow's milk; b) acidifying the milk to convert it to a cheese milk; c) coagulating the cheese milk to obtain a coagulum comprised of curd and whey; ... | 10/22/1996 |
| 5518745 | Method for two phase conveyance of a product The present invention is directed to a method and apparatus for conveying a product. In accordance with the method aspects of the present invention, the steps comprise providing a flow channel having internal surfaces and introducing the product into the ... | 05/21/1996 |
| 5424084 | Process for preparing collagen beads Collagen beads prepared by adding spherical droplets of an aqueous liquid of collagen to an aqueous solution of tannin. The collagen beads show a uniform grain size and have either a two-layered structure consisting of an aqueous liquid sustained inside a... | 06/13/1995 |
| 5393546 | Method for two phase conveyance of a product The present invention is directed to a method and apparatus for conveying a product. In accordance with the method aspects of the present invention, the steps comprise providing a flow channel having internal surfaces and introducing the product into the ... | 02/28/1995 |
| 5192566 | Whole poultry egg analogue composition and method A whole egg analogue is disclosed wherein a yolk analogue is treated to form a membrane on its outer surface. The yolk analogue with its attendant membrane is combined with natural egg white, treated egg white or an egg white analogue to form the whole eg... | 03/09/1993 |
| 5100681 | Process for preparing pimento paste for stuffing pitted olives A process for making a pimento paste is disclosed. Here pimento paste is formed from ground pimento, water, sodium alginate and guar gum. Next the formed balls are dropped into a gelling bath which contains calcium chloride.... | 03/31/1992 |
| 4940597 | Method of lubricating the passage of meat emulsion through the stuffing horn of a meat emulsion encasing machine A method of lubricating the passage of meat emulsion through the stuffing horn of a meat emulsion encasing machine is disclosed, involving forcing meat emulsion under a first magnitude of pressure through a passage into the inlet of a stuffing horn; then ... | 07/10/1990 |
| 4900571 | Process for producing a shark fin analog A shark fin analog utilized as a food is produced by heating to dissolve a mixture of gelatin, alginic acid or na alginate or a mannan, and water to form a gelatin sol, extruding the sol through a spinneret onto a rotating roller which has a surface wette... | 02/13/1990 |
| 4702921 | Method for preparing fish-egg-like edible products A method for preparing fish-egg-like edible products like salmon roe consisting of capsules of thin gel membranes filled with an oil material and a viscous fluid separately contained therein comprising surrounding a viscous emulsion consisting of the visc... | 10/27/1987 |
| 4656041 | Process for preparing heat resistant milk protein having good processability A process for preparing a heat resistant milk protein having excellent processability which comprises subjecting an aqueous solution or dispersion containing casein and an acidic polysaccharide at pH of 7.5-10.5 and at a temperature of 70° C. or higher f... | 04/07/1987 |
| 4636393 | Method of processing meat for inclusion in high acid type foods and product thereof A process for preparing acidified meat chunks suitable for inclusion into a high acid liquid food product is described. A meat paste is extruded into discrete agglomerates which are dropped into a suitable coagulating bath. The agglomerates then are cooke... | 01/13/1987 |
| 4559233 | Edible fibrous serum milk protein/xanthan gum complexes Methods and compositions relating to dairy whey protein-xanthan gum fibers and simulated meat products are disclosed.... | 12/17/1985 |
| 4554166 | Extrusion process for shrimp or crabmeat analog products in a series of non-boiling gelling baths Fibrous proteinaceous material useful in the formation of shrimp or crabmeat analog products is prepared by extruding an aqueous solution containing both protein and alginate into a series of two gelling baths, in the first of which gelling baths a high g... | 11/19/1985 |
| 4548823 | Extrusion process for shrimp or crabmeat analog products using boiling gelling bath Fibrous proteinaceous material useful in the formation of shrimp or crabmeat analog products is prepared by extruding an aqueous solution containing both protein and alginate into a gelling bath wherein the extrudate is subject to boiling conditions in th... | 10/22/1985 |
| 4544563 | Process of preparing a gelled pasta product The invention relates to a process for the production of pasta based on starchy materials by gelatinization, extrusion and drying. A flour or semolina of a starchy material is mixed with soft water and an ionic gelling agent to obtain a dough containing f... | 10/01/1985 |
| 4515822 | Hollow, puffed fruit products and methods of preparation Disclosed are simulated, puffed dried fruit pieces and methods for their preparation. The dried fruit pieces are useful for incorporation into ready-to-eat cereals of low water activity, e.g., Aw of 0.1 to 0.3, such as puffed cereals. The dried... | 05/07/1985 |
| 4507327 | Process for preparing edible products in the form of capsules A process for preparing encapsulated foods and drinks filled with a desired edible liquid is described below by conducting the following steps in order: (a) The step of preparing a core liquid by adding calcium salt to sugar liquid and if necessary, addin... | 03/26/1985 |
| 4501760 | Production of fat-containing protein fibers Protein fibres are formed by extruding an emulsion of protein micellar mass (PMM) and vegetable oil through openings into hot water. The formation of the emulsion containing a vegetable oil permits oil-soluble flavors and colorants to be present in the fi... | 02/26/1985 |
| 4499112 | Process for forming solid juice composition and product of the process A process is disclosed for making a relatively stable non-hygroscopic solid juice composition as well as a product of the process. The process comprises the steps of clarifying and concentrating a selected aqueous juice to a minimum concentration of about... | 02/12/1985 |
| 4490397 | Process for the production of protein fibres Smooth, elastic and even protein fibres are formed by extruding a mixture of protein micellar mass (PMM) and gellable starch into hot water. The starch may be present in an amount up to about 30 wt % of the PMM. A wide variety of properties can be achieve... | 12/25/1984 |
| 4476072 | Processing masses of substantially organic material into shaped products and articles shaped accordingly Shaped articles in thin-walled form, such as threads, membranes, sheets and tubes and particularly material for encasing sausage, are produced from a shapable mass containing in aqueous dispersion at least one coagulable, amphoteric high molecular organic... | 10/09/1984 |
| 4439456 | Process for producing fibrous food products A fibrous food product is produced by the steps of: adding salt to fish and/or animal meat; kneading the resulting mixture to prepare a paste; and extruding the paste into an aqueous solution of a protein modifier through a nozzle having fine orifices to ... | 03/27/1984 |
| 4369189 | Novel unsymmetrical formamidine-sulfenylated carbamate compounds Novel unsymmetrical formamidine-sulfenylated carbamate compounds exhibit broad-spectrum insecticidal, miticidal and nematocidal activity.... | 01/18/1983 |
| 4362748 | Method for forming shaped products for human and/or animal consumption or as marine bait and products produced thereby Methods for forming simulated, shaped, edible products suitable for human and/or animal consumption, or as a bait for marine creatures; and simulated, edible products produced thereby. More particularly, improved processes of the foregoing character where... | 12/07/1982 |
| 4340612 | Process for spinning fish proteins The present invention provides a process for preparing high nutritive fibres from fish proteins which comprises grinding whole fish or fish pieces in the presence of water and then adding alkali to the ground fish. The alkali/fish mixture is then heated a... | 07/20/1982 |
| 4328252 | Production of protein fibres Elastic and rubbery protein fibres are formed by injection of a protein micellar mass through a screen or die into hot water or other fluid medium having a pH of about 5.5 to about 7.5 and a temperature above about 90° C. The protein fibres have characte... | 05/04/1982 |
| 4321280 | Textured oil seed protein products A process for preparing textured oil seed protein products is provided. The process enables the use of fat-containing oil seeds without the need for removing the fat prior to processing. According to the process, an aqueous dispersion of oil seed protein ... | 03/23/1982 |
| 4296140 | Molded gelled pimiento body Reconstituted pimiento material in ribbon form suitable for supplying to an automatic machine which pits olives, severs the ribbon into successive segments, folds each segment and stuffs the folded segment into the cavity of a pitted olive, such pimiento ... | 10/20/1981 |
| 4287219 | Fibrous edible proteins having fat particles homogeneously dispersed therethrough Filamentary edible proteins having fat globules uniformly dispersed therethrough are shaped, e.g., by wet spinning, from homogeneous protein/fat formulations, the diameters of the fat globules being from 1 to 60 microns and the fat having a degree of sapo... | 09/01/1981 |
| 4269863 | Starch and agar containing noodles and process of preparing A method for the production of a low-caloric noodle containing agar and starch as the main ingredients and the low-caloric food produced by the method, which method comprises the steps of preparing a sol mixture consisting of 100 parts by weight of water,... | 05/26/1981 |
