Class 426/470 - Of prior foamed or gasified material

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes involving the heat treatment or dehydration of
No. of patents: 25
Last issue date: 09/21/2004

Number	Title	Issue Date
6793953	Food product and method of preparation A method of preparing aerated food products, especially marshmallows, having a nutritionally fortified ingredient is provided. In accordance with a preferred form of the invention, the method includes the steps of: providing a liquid sugar confection blend comprisin...	09/21/2004
6387432	Dried marshmallow methods of preparation for increasing bowl life The present invention describes methods of cooling dried aerated confectionery pieces to increase bowl life, comprising the steps of: A. cooling a hot dried aerated confectionery piece in a soft plastic state having (1) a moisture content of less than 3.5...	05/14/2002
6180158	Process for aerated confection A continuous method for preparing an aerated confection, especially marshmallows, includes the steps of A. continuously forming a clear concentrated sugar syrup in a single vessel by continuously admixing to form a sugar syrup slurry; cooking the sugar sy...	01/30/2001
5958489	Method and equipment for the production of a mixture of solid particles dispersed in a continuous lipid phase, particularly chocolate and its derivatives A method for the production of a mixture of solid particles dispersed in a continuous lipid phase which enables a mixture to be obtained with the optimum organoleptic characteristics includes a mixing step in which the solid particles are mixed with the l...	09/28/1999
5882717	Soluble espresso coffee The present invention is directed to a process for making a soluble espresso coffee powder with improved in-cup foam comprising the steps of: (1) foaming the coffee extract by gas injection; (2) homogenizing the foamed extract of step(l) to reduce gas bubble size t...	03/16/1999
5591471	Production method of puffed food and puffed food dough A puffed food dough and method for producing a puffed food product from the dough. The dough contains soybean protein, starch and dietary fiber in a ratio by weight of from 1:0.2 to 0.8:0.01 to 0.4, respectively, and from 0.5 to 5 parts by weight of a veg...	01/07/1997
5462759	Powder-form, foaming creamer This invention provides a powder-form foaming creamer for beverages, such as coffee, and soups, said creamer containing fat, carbohydrate and protein; said protein is chicken's egg-albumen which shows a superior foam-stabilizing activity, while the use of...	10/31/1995
5378485	Method of controlling foam with carbonic acid ester agents Methods of use of carbonic acid esters corresponding to general formula I: ##STR1## in which R1 is an alkyl radical derived from an aliphatic saturated primary alcohol containing 1 to 22 carbon atoms and R2 is an alkyl radical d...	01/03/1995
5023098	Method of producing pressurized gas-entrapping candy A method of producing a pressurized gas-entrapping candy is disclosed, which candy releases the gas to generate pleasant sound in mouth, as it melts therein. The candy is produced by heating a mixture of raw materials and water to dissolve the mixture and...	06/11/1991
4889730	Crisp fruit or vegetable snack product and process Disclosed are snack products comprising a dried agglomeration of fruit or vegetable pieces as well as a method for making these snack products. This method involves utilizing a sugar soaking step to prevent the collapse and shrinkage of the individual pie...	12/26/1989
4748040	Process for the manufacture of a frothy drink composition A process for preparing a powder-form composition for preparation of a frothy beverage is prepared from an aqueous solution and suspension of fats, proteins, lactose and other carbohydrates, wherein the ratio by weight of proteins to lactose is from 1:3.5...	05/31/1988
4746527	Drink composition A powder-form composition of fats, proteins, lactose and other carbohydrates, in which the ratio by weight of proteins to lactose is from 1:3.5 to 1:5. The particles of the composition have cavities containing gaseous contents which, upon reconstitution t...	05/24/1988
4659581	Method of producing granular chemical seasoning of high specific volume and product A granular seasoning, which comprises substantially monosodium glutamate and a water-soluble salt of 5'-ribonucleotide and has a high specific volume of about 3.5 to 6 cm3 /g, is convenient in scaling with a reduced tendency of scattering and d...	04/21/1987
4565706	Freeze drying a frozen foam of coffee concentrate Freeze dried soluble coffee having a density of about 0.2 to 0.3 gm/cc is prepared from concentrated coffee extract by foaming the extract with inert gas, freezing the foam and freeze drying the frozen foam. Other features of the invention appear in the f...	01/21/1986
4520033	Process for the preparation of foamed aromatization capsules and the capsules produced thereby Processes for the production of foamed aromatization capsules containing aromatic constituents of food materials are disclosed. The foamed aromatization capsules produced by these processes are also disclosed. The capsules have improved aroma retention an...	05/28/1985
4438147	Foaming creamer and method of making same A powder-form foaming creamer suitable for use in beverages is prepared by spray-drying a mixture containing a non-dairy fat, a non-dairy carbohydrate and a proteinaceous foam stabilizer. In the spray-drying step, the mixture is atomized by forcing it thr...	03/20/1984
4407836	Cold water soluble gelatin and process An improved cold water soluble gelatin and a process for preparing it. An aqueous solution comprising gelatin and a specific sugar composition is extruded as a foam and then dried. The foam can be prepared by incorporating a gas into the solution prior to...	10/04/1983
4358469	Process of manufacture of sugar caramel in powdered form A powdered sugar caramel composition is prepared by heating the sugar to 140°-200° C., cooling the viscous mass to about 120° C., adding an ammonium salt which is volatile at this temperature, such as ammonium carbonate to precolor the mass, foaming th...	11/09/1982
4324808	Process for preparing freeze dried soluble coffee Freeze dried soluble coffee having a density of about 0.2 to 0.3 gm/cc is prepared from concentrated coffee extract by foaming the extract with inert gas, freezing the foam and freeze drying the particulated frozen foam. Other features of the invention ap...	04/13/1982
4303684	Rapidly-soluble sweetener, process for its preparation and beverage mix employing it The present invention provides a rapidly-soluble sweetener, a process for preparing it, and improved dry beverage mixes employing it. The composition preferably comprises from 15 to 65% fructose, from 15 to 30% of low dextrose equivalence dextrinized starch, a...	12/01/1981
4215153	Method for the production of fish meat powder retaining functional characteristics of fresh fish meat A fish meat powder retaining the functional characteristics of fresh fish meat is obtained by mincing and kneading fresh meat or frozen SURIMI (frozen ground fish meat), then subjecting the minced and kneaded meat to a colloid mill treatment to form a sol...	07/29/1980
4180593	Process for producing round spherical free flowing blown bead food products of controlled bulk density Food products in the form of blown beads are prepared by spraying a composition into a heated zone to dry and expand the sprayed product followed by subjecting the product to a cooling zone to thereby quench cool and to thereby aid in the control of their...	12/25/1979
4094996	Package of convenience food A package of convenience food whose cup-shaped container is releasably sealed by a cover contains two layers of dehydrated food capable of being reconstituted by contact with hot water to which the container is impermeable. The bottom layer is a source of...	06/13/1978
4073956	Foam texturization of fungal mycelial fibers An aqueous suspension of a proteinaceous mass of fungal mycelial fibers is foamed with a gas such as air under shear conditions adequate to break the gas into bubbles small enough to be retained by the suspension but not so vigorous as to destroy the fung...	02/14/1978
4055675	Preparation of puffed fruit Bite-size pieces of fruit are prepared by a process wherein the fruit is partially dehydrated, puffed, and then heated to obtain a crisp outer surface thereon. The fruit is puffed by immersing it in a pool of liquid carbon dioxide under pressure and then ...	10/25/1977

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Class 426/470 - Of prior foamed or gasified material