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| Number | Title | Issue Date |
| 7867537 | Production of snacks having an expanded, crispy, chip-like textured coating A savory or sweet snack having an expanded, crispy, chip-like textured, substantially uniform, homogeneous, cellular coating is obtained by tumbling an edible core material, such as nuts or dried fruit, and alternately applying an aqueous component and a preblended ... | 01/11/2011 |
| 7438942 | Hard sugar coating method The invention relates to a hard sugar coating method comprising a step in which a sugar coating syrup is applied, said syrup consisting of maltitol or isomalt and at least one binder, characterized in that all or part of the dry matter of said binder is substituted ... | 10/21/2008 |
| 7396550 | Time released nutritional product and method of manufacture A time released nutritional food product and method of making it in is provided in which the product includes a plurality of grain or seed based constituents having plural digestion rates. In a preferred embodiment the product can be prepared by cooking the constitu... | 07/08/2008 |
| 7378118 | Methods for manufacturing coated confectionary products Improved coatings and methods for manufacturing coated confectionary or chewing gum products are provided. Polyol coatings can be formed while polyols are in a molten state. Trehalose can also be used to form coatings on a confection or chewing gum by applying the t... | 05/27/2008 |
| 7338677 | Methods for manufacturing coated confectionary products Methods for manufacturing coated confectionary or chewing gum products are provided. The method of manufacturing a confectionary product comprises the steps of providing a confectionary center, heating at least one polyol to the polyol's melting point to produce a m... | 03/04/2008 |
| 7300679 | Crunch providing chewing gum additive and method of making A crunchy chewing gum product having a crunch similar to that provided by incorporating granulated sugar into a sugar-based gum product is prepared by introducing, into the interior of a gum formulation, a granulated isomalt additive. ... | 11/27/2007 |
| RE39631 | Process for making free-flowing, coated, frozen food A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughou... | 05/15/2007 |
| 7211284 | Process for coating cheese A cheese coating method, in particular pressed paste cheese, is characterised in that it consists in applying on whole cheeses or cheese portions, a coating composition comprising from 60 wt. % to 100 wt. % of an esterifying product of at least a fatty acid and at l... | 05/01/2007 |
| 7163708 | Process for dry coating a food particle or encapsulating a frozen liquid particle A process for dry coating a food particle having a size in the range from about 0.5 mm to about 20.0 mm is disclosed. The resulting coated food particle has a moisture level that is substantially the same as the moisture level of the uncoated food particle. A proces... | 01/16/2007 |
| 7074447 | Antimicrobial composition comprising potassium sorbate and LAE The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride (LAE). This product is well tolerated and suitable for use in the preserva... | 07/11/2006 |
| RE39147 | Preservative compositions and methods for mushrooms Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for controlling the growth of spoilage bacteria and for preventing unwanted color changes in fresh and processed mushrooms. A... | 06/27/2006 |
| 7048956 | Process for antimicrobial treatment of fresh produce, particularly mushrooms Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for reducing the initial population and controlling the growth of spoilage bacteria and human pathogens and for preventing un... | 05/23/2006 |
| 7029112 | Ink-jet printing on surface modified edibles and products made Modifying the surface of an edible with a high polarity water-based glaze or polishing gum improves the printing of images on the edibles with low viscosity inks typically used in ink-jet printing. The methods described herein are suited to printing high resolution ... | 04/18/2006 |
| 7022353 | Continuous coating of gum materials A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating material is d... | 04/04/2006 |
| 6962724 | Apparatus for shipping and preparing baked food products Apparatus for shipping and preparing baked food products includes a receptacle containing the food product, a baking shield upstanding above the receptacle, and a shipping carton. To prepare for shipping, the baking shield is placed at the bottom of the receptacle a... | 11/08/2005 |
| 6932995 | Method for producing bulk confectionery The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa. ... | 08/23/2005 |
| 6913773 | Continuous coating of chewing gum products A continuous coating process 30 for chewing gum and bubble gum materials. Small cores or pieces of gum material 20 are introduced into inclined rotating drums 34, 34′ in which heated air 52 is circulated and a coating solution 50 | 07/05/2005 |
| 6905718 | Oat and corn products containing added ingredients and method An uncooked oat groat or corn endosperm product comprising added ingredients is provided, wherein the selected ingredients are incorporated inside or adsorbed on the oat groats or corn endosperm and are resistant to chipping or flaking off. Methods are provided for ... | 06/14/2005 |
| 6902609 | Pearlescent film coating systems and substrates coated therewith The present invention is directed to film coating systems for use on oral dosage forms such as compressed tablets and orally-ingestible substrates which have improved pearlescent qualities. The film coating systems can be applied either directly to a substrate or af... | 06/07/2005 |
| 6890573 | Method for applying sauce and method for manufacturing rice cracker A baked dough of a soft-baked type is produced, and the surface of the baked dough is coated with the application of a fat and oil component. Then, an emulsified sauce is further applied onto the surface of the baked dough. Consequently, there can be obtained a soft... | 05/10/2005 |
| 6861082 | Frozen dessert and process of manufacture The invention is a frozen, microwavable dessert that includes a frozen confectionery core, a coating of semi-fluid composition having an insulating character with respect to microwaves, partially or completely surrounding the core, a layer of biscuit serving as supp... | 03/01/2005 |
| 6783783 | Triple coated confectionery tablet product A coated confectionary tablet product has a compressed tablet center; a first coating layer surrounding the tablet and comprising a fat; a second coating layer surrounding the first coating layer and comprising a hard shell made from one or more sugars and polyols; ... | 08/31/2004 |
| 6770312 | Frozen foods and process for producing the same The frozen food product according to the present invention contains as a major ingredient boiled rice grains or boiled pasta pieces; a water migration-preventing layer formed on the surface of each rice grain or boiled pasta; and a sauce layer formed on the surface ... | 08/03/2004 |
| 6723363 | Coating foods and pharmaceuticals with an edible polymer using carbon dioxide A sprayable liquid coating composition, particularly for application to foodstuffs and pharmaceuticals, utilizes gaseous carbon dioxide to reduce the viscosity of a concentrated solution comprising an edible polymer and a solvent, such as ethyl alcohol or isopropyl ... | 04/20/2004 |
| 6689406 | Chocolate coating process and device for same A process and apparatus for applying to confectionery or ice cream products whereby the coating dispensing devices moves in a path along or between one or more rows of ice cream or confectionery products, thereby applying a patterned coating that is prefe... | 02/10/2004 |
| 6635294 | Method for providing a coating on pre-fried deep-fry products A method for applying a coating to deep-fry products, such as fried potato chips, wherein the deep-fry products are died and wherein a layer of aqueous flour batter is applied to the deep-fry products. The coating is applied to the deep-fry products befor... | 10/21/2003 |
| 6627237 | Frozen foods and process for producing the same The frozen food or food material includes a food or food material processed with from 0.1% by weight to 5% by weight of an alkali metal halide or an alkali earth metal halide, from 0.01% by weight to 0.5% by weight of an alkali metal bicarbonate or an alk... | 09/30/2003 |
| 6551634 | Method for production of chewing or bubble gum pieces The present invention is a method of producing a chewing or bubble gum piece and a chewing or bubble gum piece. A gum piece in accordance with the invention has a core (1) which may contain flavoring, a mixture of flavoring and medicine or all medicine. T... | 04/22/2003 |
| 6500474 | Multi-textured food product and method of producing same A multi-textured food product having a substantially continuous chunky coating. The food product has a central food piece, a thick solid or semi-solid fat-based coating covering the central food piece, and an exterior coating of particles having sizes in ... | 12/31/2002 |
| 6495179 | Appearance modified aerated confection and method of preparation Aerated confections in the form of pieces having a body color and a body exterior surface importantly characterized by at least a portion of which has been modified to provide an appearance disparate to the body. The aerated food products comprise 50 to 9... | 12/17/2002 |
| 6447821 | Sugar coated products and process for preparing the same The Present invention pertains to improved sugar coated products having a hard coating of a fruity taste which products are prepared by applying a hard coating composed of a sugar alcohol over the surface of an edible core material, wherein a layer of the... | 09/10/2002 |
| 6436454 | Manufacture of a frozen food product A process for the preparation of a coated frozen confectionery product whereby an aqueous solution in the supercooled state is caused to freeze while applied on at least part of the surface of a pre-frozen element of the product.... | 08/20/2002 |
| 6428836 | Starch phosphate ester composition, process and method of use in food The present invention is directed to a process of preparing starch phosphate monoesters, optionally in the presence of oligosaccharides, having improved reaction efficiency and reduced side reactions. The invention also includes the improved starch phosph... | 08/06/2002 |
| 6365213 | Method and combination for producing supplement-enhanced solid food product A method is disclosed for enhancing a solid food product with a supplement formulated to enhance the taste, color, nutritional value, vitamin content or medicinal properties of the food product. The food product, which could be a vegetable, fruit or bread... | 04/02/2002 |
| 6365203 | Continuous coating of chewing gum materials A continuous coating process for chewing gum and bubble gum materials. Small cores or pieces of gum material are introduced into inclined rotating drums in which heated air is circulated and a coating solution is applied (liquid or powder). The coating ma... | 04/02/2002 |
| 6352732 | Method of preparing coated low-fat and fat free-snack food A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches-1 (8.66 cm-1) to about 40 inches-1 (15.75 cm-1), a pH of about 8 or less, a dige... | 03/05/2002 |
| 6299915 | Protective coating for food, method for producing same and products coated by same The invention relates to a hydrocolloid protective coating for food and/or agricultural products comprising: 5-95% dried hydrocolloid gel; 0.2-50% of one or more natural compounds isolated from the surface of said product or a compound substantially equivalent... | 10/09/2001 |
| 6290999 | Low oil food composition and method A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the coating is a gel including water, hydrocolloid gel forming compo... | 09/18/2001 |
| 6288179 | Battered and battered/breaded foods with enhanced textural characteristics A food product having the crisp texture, golden brown appearance and fresh fried taste of conventionally-fried foods, comprising a food substrate coated with a cereal-based batter containing sodium caseinate and no egg albumen in which the batter has a so... | 09/11/2001 |
| 6261618 | Method of making battered and breaded food compositions using calcium pectins A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry bl... | 07/17/2001 |
