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| Number | Title | Issue Date |
| 8114450 | Method of improving properties of starch-containing food and property-improving agent A method of improving the quality of a starch-containing food and a method of suppressing the retrogradation of a starch-containing food by adding an enzyme having a glycosyl transfer activity, whereby an α-1,4 bond is converted into an α-1,6 bond, to the starch-c... | 02/14/2012 |
| 7910143 | Soluble dietary fibre from oat and barley grains, method for producing a fraction rich in B-glucan and use of the fraction in foods, pharmaceuticals and cosmetics The present invention relates to a process for the extraction of soluble dietary fiber from oat and barley grains using enzymatic hydrolysis treatment, wherein the grain is milled and any endosperm depleted fractions thereof being rich in B-glucans are recombined, w... | 03/22/2011 |
| 7344741 | Food additive The invention relates to a food additive, in particular for food products such as dressings, mayonnaises, spreads or other food products having a reduced fat content. The invention further relates to a process for preparing the food additive and to its use in the pr... | 03/18/2008 |
| 7276126 | Production of enzyme-resistant starch by extrusion A process for producing alpha-amylase resistant starch comprises extruding a feed starch at a temperature in the range of about 60-220° C., thereby producing a product alpha-amylase resistant starch. The feed starch can be in the form of an aqueous slurry or paste ... | 10/02/2007 |
| 7267833 | Apparatus and method of automatic cooking of buckwheat An apparatus and a method automatically cook food, for example, a hulled grain such as buckwheat, thereby conveniently providing the uniform and optimal cooking quality of the food to a user. The cooking apparatus includes a cooking cavity that contains food to be c... | 09/11/2007 |
| 7252850 | High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for prepari... | 08/07/2007 |
| 7241462 | Process for the preparation of malted cereals Process for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature between 5 and 30° C. preferably between 10 and 20° C., until the material has a moisture content between 20 and 60% by weight, preferably ... | 07/10/2007 |
| 7241463 | Methods for processing crustacean material The inventor has found that enzymatic treatment of crustaceans with lipolytic enzymes promotes the extraction of coloured pigment. Accordingly, the invention relates to a method for recovering coloured pigment, e.g. astaxanthin, and/or chitin or chitosan and/or lyso... | 07/10/2007 |
| 7229657 | Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed. ... | 06/12/2007 |
| 7223433 | Flour/starch blend for preparing stuffed rolls wrappers The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48% to 52% of high amylose rice starch; from 31% to 36% of high amylose rice flour; from 8% to 12% of potato starch; from 4% to 7% of modified tapioca sta... | 05/29/2007 |
| 7189288 | Enzyme-resistant starch and method for its production A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% a... | 03/13/2007 |
| 7166453 | Polypeptide We disclose a PS4 variant polypeptide derivable from a parent polypeptide, the parent polypeptide having non-maltogenic exoamylase activity, which PS4 variant polypeptide comprises one or more of the following substitutions: G69P, A141P, G223A, A268P, G313P, S399P a... | 01/23/2007 |
| 7138519 | Process for extraction of β-glucan from cereals and products obtained therefrom A process for obtaining β-glucan from cereal grain, such as barley and oats. A β-glucan product obtained by the process. Uses of the β-glucan product as a food ingredient and for treating various diseases or disorders. The process includes the steps of forming fl... | 11/21/2006 |
| 7128880 | Organic recycling with a pipe-cross or tubular reactor The invention is directed to a process for enhancing the plant nutrient value of relatively low analysis organic waste material (e.g. sewage sludge) involves treating the waste material with an acid and base in a pipe-cross reactor or tubular to form a melt; sprayin... | 10/31/2006 |
| 7125575 | Method of removing off-flavor from foods and deodorizer The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an o... | 10/24/2006 |
| 7115297 | Nutritionally fortified liquid composition with added value delivery systems/elements/additives A shelf-stable, ready to use, water-like composition for humans/animals; as an adjunct to fiber-water, and/or safe drinking water, consumed directly, tube feedings, or in the preparation/reconstitution of food(s)/beverage(s). Fortified Fiber-Water is fiber-water, wi... | 10/03/2006 |
| 7092903 | Customer-specific merchandising program The invention is directed to facilitating the planning and ordering of a merchandising unit and associated products. A merchandising unit planning screen is presented that displays a representation of a merchandising unit having holders for holding and displaying th... | 08/15/2006 |
| 7081261 | Resistant starch prepared by isoamylase debranching of low amylose starch This patent pertains to a resistant starch prepared by fully debranching a low amylose starch using isoamylase. Such resistant starch is useful in edible products, including nutritional supplements. ... | 07/25/2006 |
| 7060281 | Groups of and that cause lyme disease in humans The present invention is drawn to an immunogenic composition comprising OspC polypeptides from Lyme Disease causing Borrelia. In one embodiment, the immunogenic composition of the present invention comprises at least one OspC polypeptide or immunogenic fragme... | 06/13/2006 |
| 7045160 | for use in preparation of foodstuffs The preparation of a proteinaceous substance suitable for use in a foodstuff is described which comprises fungal fells of the order Mucorales. The cells are grown in a fermentor vessel in a liquid which is mixed during fermentation, after which the RNA conten... | 05/16/2006 |
| 7037537 | Efficient process of obtaining high contents of bound-phenolic acid rich dietary fibre by activating in situ amylases through step-wise increase in temperature A fast, effective, and economical process of obtaining high contents of bound-phenolic acid rich dietary fibre from cereal malts in time duration ranging between 36–48 hours by step-wise increase in temperature by about 8–12° C. for every 10–14 hours of incub... | 05/02/2006 |
| 7022354 | Process for producing fermentation product A process for producing a fermentation product by effecting fermentation with the use of a bioreactor having an immobilized microorganism located therein, characterized in that a non-flocculent yeast is employed as the microorganism. ... | 04/04/2006 |
| 6926917 | Dry pet food with increased palatability and method of production An increased palatability dry pet food product is provided having residual α-amylase activity, a moisture content of 5 to 12%, and an Instron value of between 9.5 and 17.5 foot lbs. A method of producing the dry pet food product is also provided. ... | 08/09/2005 |
| 6923994 | Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a dough based upon a flour and adding a specific enzyme mixture. The presen... | 08/02/2005 |
| 6893669 | Method of removing off-flavor from foods and deodorizer The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a styrene structure and/or a reaction mixture produced by conducting an o... | 05/17/2005 |
| 6890571 | Slowly digestible starch product This patent pertains to a slowly digestible starch prepared by debranching low amylose starches, particularly by isoamylase. Such slowly digestible starches are useful in edible products, including nutritional supplements. ... | 05/10/2005 |
| 6890572 | Non-maltogenic exoamylases and their use in retarding retrogradation of starch The present invention relates to the use of non-maltogenic exoamylases of retarding the detrimental retrogradation of starch. Furthermore, the invention relates to a novel non-maltogenic exoamylase from Bacillus Clausii. ... | 05/10/2005 |
| 6709685 | Process for the preparation of compound fertilizer granules The invention relates to a process for the preparation of compound fertilizer granules containing at least two of the plant nutrients nitrogen, phosphorus and potassium, said process including the steps of: providing a solid fee material including at least one solid... | 03/23/2004 |
| 6699517 | Method for preparing food products by fermenting soy milk with streptococcus thermophilus The invention provides a method for obtaining food products with reduced post-fermentation acidification, by fermenting mixtures of soy milk and either grain meal or almond milk with Streptococcus thermophilus and, optionally, other lactic acid bacteria.... | 03/02/2004 |
| 6685974 | Process for preparing an oat-based functional syrup A process for preparing an oat-based functional syrup. The process includes milling an oat material to produce a base formulation. Material having a granulation of more than U.S. #100 mesh is separated from the base formulation. The base formulation is th... | 02/03/2004 |
| 6667065 | Non-maltogenic exoamylases and their use in retarding retrogradation of starch The present invention relates to a process for making a bread product. The process includes the addition of a non-maltogenic exoamylase that hydrolyses starch to a starch medium, and the application of heat to the starch medium. The non-maltogenic exomyla... | 12/23/2003 |
| 6649197 | Dry bakery products and a process for their preparation Dough useful for the preparation of dry bakery products, particulary crackers, is prepared by the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic acid producing bacteria. The fermentation is preferably car... | 11/18/2003 |
| 6623943 | Process for preparing resistant starch The present invention relates to a process for preparing resistant starch, the resistant starch obtainable from this process and use thereof.... | 09/23/2003 |
| 6613373 | Enzyme-resistant starch for reduced-calorie flour replacer An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the origi... | 09/02/2003 |
| 6592914 | Method for isolation of a ଲ-glucan composition from oats and products made therefrom A method for producing, from an oats flour fraction, a water soluble ଲ-glucan composition having a high ଲ-glucan/glucose weight ratio, preferably a ratio of 15:1 or more, involves the use of ଲ-amylase in an amount sufficient to transform... | 07/15/2003 |
| 6537596 | Encapsulated/air-free crushing and mash production A plant and a process for crushing and mash production is provided wherein the raw material to be processed is broken up and mashed in a mill system. Prior to the mill system (1) being filled with the material (6) to be crushed the mill system is filled w... | 03/25/2003 |
| 6461649 | Improving quality of flour-baked compositions The present invention provides a composition for the improvement of the quality of a flour-baked composition such as bread and sponge cake, which comprises, (a) 0.005 to 2 parts by weight of a cereal protein partial decomposition product having a weight a... | 10/08/2002 |
| 6426201 | ଲ-glucan products and extraction processes from cereals A process for obtaining ଲ-glucan from cereal by extracting with water and without deactivation of enzymes associated with the cereal. A process for controlling the average molecular weight of ଲ-glucan extracted from cereal by controlling the e... | 07/30/2002 |
| 6403127 | Method for producing noodles A method for producing elastic and glutinous noodles is provided that includes adding transglutaminase and either gliadin or glutenin to cereal. The noodles keep their original elasticity and glutinosity for a long period of time, even after having been b... | 06/11/2002 |
| 6395314 | Process for forming an oat-based frozen confection A process for forming a syrup product that is suitable for use as a non-dairy frozen confection. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics while being devoid of exogenous sweeteners, stabilizers, e... | 05/28/2002 |
