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| Number | Title | Issue Date |
| 7320810 | Food product with high viscosity The present invention relates to food products comprising in percent by weight of dry matter, 0.5-5% of a viscous soluble fibre, 2-20% oat bran concentrate, and 7-35% cereal bran. The specific amount of these constituents provide for a high viscosity and are suitabl... | 01/22/2008 |
| 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 |
| 7208189 | Low sodium salt of botanic origin The invention describes the cost effective process for the preparation of a mixture of salts having low sodium salt (health salt) contain and exclusively derived from vegetable sources which have desired sodium chloride: potassium chloride ratio and traces of micron... | 04/24/2007 |
| 7115298 | Dried citrus peel supplement for use in commercial poultry feed Disclosed is an improved poultry feed diet composition and uses incorporating the feed composition. The feed composition includes byproduct or waste material from citrus juice extraction. The citrus byproduct or waste is at a concentration characteristic of a feed s... | 10/03/2006 |
| 7005155 | Cereal product and process The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to 70% with regard to the kernel, that one from a part feed of said flour... | 02/28/2006 |
| 7001629 | Method and plant for solvent-free microwave extraction of natural products A microwave extraction method involves the steps of placing biological material in an enclosure without any solvent whatsoever and exposing the solvent-free biological material to microwave radiation to free at least some of the natural product, and then separating ... | 02/21/2006 |
| 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 |
| 6497911 | Process for the preparation of a water soluble coffee or tea product from a non-rewetted particulate material obtained from an extract by drying A moist non-rewetted particulate material obtained from an extract of e.g. coffee by drying, is subjected to a heat treatment being carried out without affecting the moisture content of the particulate material at a combination of temperature and time bei... | 12/24/2002 |
| 6486205 | Mixture of primary fatty acids obtained from sugar cane wax A new natural mixture of primary fatty acids of high molecular weight ranging from 24 to 38 carbon atoms, especially those ranging between 26 and 36 carbon atoms and more especially those of straight chain of 26, 28, 29, 30, 31, 32, 33, 34, 35 and 36 carb... | 11/26/2002 |
| 6372275 | Drying apparatus for boiled seafood The present invention 10 involves a drying process wherein cooked seafood 12 is deposited into an input port 14 of the dryer 10 wherein a conveyance system 16 moves the seafood or shellfish 12 while it is being dried. A power supply 28 is provided for the... | 04/16/2002 |
| 6228993 | Soy isoflavone concentrate process and product A novel process for making an isoflavone concentrate product from soybeans which includes diluting solubles from alcohol-extracted hexane-defatted soybean flakes to about 10% to about 30% solids, separating undissolved solids from the diluted soy solubles... | 05/08/2001 |
| 6177120 | Dietary low cholesterol whole egg or egg yolk product A dietetic, chloresterol-reduced whole egg or egg yolk product and its method of preparation in which the whole egg or the yolk is dehydrated, a grain size of about 150μ to about 300μ is formed, the grains are suspended in a low-cholesterol liquid food ... | 01/23/2001 |
| 6106673 | Method for separating components of a fermentation process byproduct containing oil bound with fibers A process and system are provided for the separation of a fermentation process byproduct into its constituent components and for the subsequent recovery of those constituent components. The process is remarkably simple--requiring only 1) heating of a mixt... | 08/22/2000 |
| 6048568 | Method for preparing a bean curd containing pine leaves The present invention relates to a method of preparing a bean curd containing pine leaves including the steps of: admixing beans kept soaked in water with pine leaves at the ratio of 15 to 20:1; smashing the mixture into powder of 50 to 80 mesh; boiling t... | 04/11/2000 |
| 5936069 | Process for producing improved soy protein concentrate from genetically-modified soybeans The present invention provides an economical method to produce an improved soy protein concentrate from soybeans which have been genetically-modified to reduce or eliminate the raffinose, stachyose and lipoxygenase content and associated off-flavors. The ... | 08/10/1999 |
| 5874538 | Process for producing soybean protein A process for producing soybean protein comprising the step of adding to a soybean protein-containing raw material an aqueous solution of 0.05 to 3.0% by weight of an inorganic salt to form a suspension, causing soybean protein to dissolve in the suspensi... | 02/23/1999 |
| 5851575 | Method for drying and processing raw food material A combined spray and rotary drying apparatus includes a spray dryer having a housing defining a spray drying chamber, an annular inlet and an outlet. A burner and atomizer sprayer are provided in the spray drying chamber. The outlet of the spray drying ch... | 12/22/1998 |
| 5834050 | Baking mix including novel leavening acid composition produced by heating monocalcium phosphate at elevated temperatures A baking mix for preparing an edible baked good including a leavening acid comprising the product produced by heating monocalcium phosphate at an elevated temperature for a suitable period of time so that the weight of the resulting leavening acid composi... | 11/10/1998 |
| 5780095 | Method of preparing a dietary, cholesterol-reduced whole egg or egg yolk product, and its processing into food stuffs A dietetic, cholesterol-reduced whole egg or egg yolk product and its method of preparation in which the whole egg or the yolk is dehydrated, a grain size of about 150μ to about 300μ is formed, the grains are suspended in a low-cholesterol liquid food o... | 07/14/1998 |
| 5690987 | Food grade processing method and products obtained therefrom A method for producing a high-quality, low oil content, concentrated protein cake from oil seeds, such as peanuts, almonds, soybeans and blends thereof, in which oil seeds having a moisture content of between about 5 and 9 percent by weight are blanched, ... | 11/25/1997 |
| 5667836 | Leavening acid composition produced by heating monocalcium phosphate at elevated temperatures A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of... | 09/16/1997 |
| 5264239 | Preparation of dried flavored meats A flavor enhanced dehydrated meat is prepared by first heating a mixture of a reducing sugar and a sulfur-containing substance to partly react the sugar and sulfur-containing substance, and then the partly reacted mixture is added to a cooked meat which t... | 11/23/1993 |
| 5149550 | Methods for making pet chews The present invention provides methods for making pet chews. According to the invention, ligaments from cattle and other hoofstocks are rendered substantially free of fat and then dried until the de-fatted ligaments are hardened and suitable for use as pe... | 09/22/1992 |
| 4880642 | Method of making chewing bones for pets Chews for pets are made from sinews or tendons of cattle and other livestock by the method of cooking the tendons and sinews, followed by the removal of meat and fat, and then baking at a temperature of at least 200° C. until they are completely or subst... | 11/14/1989 |
| 4876094 | Controlled release liquid dosage formulation A liquid dual coated dosage formulation sustained release pharmaceutic having substantial shelf life prior to ingestion is disclosed. A dual coating is applied over controlled release cores to form dosage forms and the coatings comprise fats melting at le... | 10/24/1989 |
| 4617272 | Enzyme drying process A process for removing the water from an enzyme-containing aqueous medium is disclosed which comprises spraying the medium onto a heated, fluidized bed of inert substrate particles and recovering a dry enzyme concentrate therefrom.... | 10/14/1986 |
| 4532144 | Process for manufacture of meat meal and fat from an animal raw material In a process for continuous production of meat meal and fat from an animal raw material by indirect boiling (1) of the raw material and separation (1) of the boiled material partly into solid material, which is dried (2), and partly in stick water, which ... | 07/30/1985 |
| 4486345 | Process for obtaining a gel-forming protein product A gel-forming protein product is prepared from a raw material of either defatted or non-defatted oil seeds or products derived therefrom, which contain proteins, carbohydrates and a polysaccharide fraction. The proteins are subjected to a thermal treatmen... | 12/04/1984 |
| 4400402 | Method for producing dried, pureed vegetables A process for dehydrating vegetables comprises first comminuting whole, uncooked vegetables to produce a puree. By passing the puree through a first-stage finishing step, and a second-stage finishing step having a finer screen size than the first stage, a... | 08/23/1983 |
| 4377601 | Method of removing hulls from brewer's spent grain Hulls are removed from brewer's spent grain (BSG) by drying and milling the BSG in a roller mill having a differential of about 2.5 to about 4.0 and a tight setting, followed by passing the milled mixture through a No. 36 light wire sieve which retains th... | 03/22/1983 |
| 4344976 | Process for recovering meal and oil from raw fish The invention relates to a process for recovery of meal of high protein quality and oil from fish. To obtain a high protein quality in fish meal, one or both of the conditions of short process time and low temperature are essential factors. In the process... | 08/17/1982 |
| 4335146 | Processing fish raw material A heat exchanger equipped for indirect heating, stirring and steam removal is charged with a finely divided fish mass, whereafter a combined boiling and drying procedure is carried out in the heat exchanger with essentially continuous heat supply and stea... | 06/15/1982 |
| 4335150 | Low temperature food drying process A low temperature food drying process dries foods to the substantially absolutely dry state without deterioration by using a low humidity drying gas. This process comprises, in combination, the steps of (a) contacting a food with a low humidity drying gas... | 06/15/1982 |
| 4329371 | Method of processing grain Methods and apparatus for processing grain to provide meal, grit, flour and masa products suitable for human consumption and by-products suitable for use as animal feed and industrial products. The methods includes forming a slurry of the grain with water... | 05/11/1982 |
| 4315038 | Process for preparing protein flour from brewery waste Trub obtained from the wort kettle of a brewing system is rich in protein and thus can be used in human foods. The trub is processed to yield a trub flour by extraction with an azeotropic mixture of isopropanol and water, and drying to remove the solvent ... | 02/09/1982 |
| 4303686 | Process for reducing acid content steamed coffee Soluble coffee is produced by steaming an elongated bed of roasted and ground coffee at atmospheric pressure or above and collecting an aromatic flavor condensate. Thereafter the steamed bed is swept for at least 15 minutes with a gaseous stream having a ... | 12/01/1981 |
| 4284609 | Condensation cleaning of particulate laden gases Particulate laden gas, especially those gases carrying particulates having a size in the micron or submicron range, are removed by humidifying the gas with water and thereafter subjecting the gas to indirect contact heat exchange sufficient to provide an ... | 08/18/1981 |
| 4277510 | Process of making potato chips Potato chips of relatively low oil content are prepared by a process which comprises the steps of forming potatoes into slices having a thickness which is suitable for making potato chips, drying the slices in a mono-layer by exposing both major surfaces ... | 07/07/1981 |
| 4276316 | Process for treating nuts A process including dry blanching of raw nuts is described. The nuts are heated with a gas at a temperature of 125° to 175° C. for 30 to 180 seconds and then immediately cooled to below 35° C. within 5 minutes prior to blanching. This provides improved... | 06/30/1981 |
| 4234619 | Decholesterolized and defatted egg powder and method for producing same Decholesterolized and defatted egg powder is obtained by removing at least 95% of the cholesterol and neutral fat and retaining 30% or more of the phospholipids, based on the content thereof in the whole egg or yolk. Said powder is obtained by removing mo... | 11/18/1980 |
