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| Number | Title | Issue Date |
| 7939118 | Oligosaccharide mixture An oligosaccharide mixture based on oligosaccharides from one or several animal milks composed of two or more monosaccharide units. The oligosaccharide mixture comprises at least two oligosaccharide fractions which are each composed of at least two different oligosa... | 05/10/2011 |
| 7396670 | Asparaginases and method of preparing a heat-treated product The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substra... | 07/08/2008 |
| 7348036 | Flours and starch with a very high amylopectin content and methods for the production and uses thereof A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, a... | 03/25/2008 |
| 7329420 | Herbal remedy system A therapeutic mixture has essentially equal parts of eucalyptus globulus oil and pinus sylvestris oil and thymus vulgaris oil. ... | 02/12/2008 |
| 7211662 | Soluble highly branched glucose polymers and their method of production The invention relates to soluble highly branched glucose polymers having a reducing sugar content of less than 1%, characterized in that they have a level of α-1,6 glucoside bonds greater than 10%, preferably of between 12 and 30%, a Mw value of between 0.35×10 | 05/01/2007 |
| 7070822 | Powdered adhesive for foods The present invention is directed toward a free flowing powdered blend of a polysaccharide and a crystalline polyol for use as an edible adhesive for particulate materials such as seasonings and flavorings. The powdered adhesive blend can easily be mixed with season... | 07/04/2006 |
| 7026008 | Stable sugar-based hard candy having high index of whiteness A stable hard-boiled candy prepared with sucrose, hydrogenated starch hydrolysate (HSH) and optionally 42 DE corn syrup. It is a preferred embodiment of the invention that the candy be produced without the use of a vacuum. The candy exhibits good stability character... | 04/11/2006 |
| 6936290 | Enzyme treated maple syrup and shelf stable products containing enzyme treated maple syrup A method for producing a shelf stable, high viscosity maple syrup product is provided, which comprises adding a sucrose-cleaving enzyme to maple syrup and incubating the resulting solution. Also provided is a shelf stable, spreadable maple syrup product with a consi... | 08/30/2005 |
| 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 |
| 6756067 | Thick maple syrup product Methods for producing (1) a shelf stable, spreadable maple syrup product with a consistency of clear honey and (2) a shelf stable, thick, pourable maple syrup product with a viscosity of common table syrup are provided, which comprises adding a sucrose-cleaving enzy... | 06/29/2004 |
| 6737090 | Carbon-containing additive for foodstuff fermentations and food compositions containing it The invention concerns a carbon-containing additive for food fermenting agents characterized in that it comprises branched maltodextrins having between 15 and 35% of 1→6 glucosidic bonds, a reducing sugars content less than 20%, a polymolecularity index less than ... | 05/18/2004 |
| 6488970 | Pet food supplement An animal food product useful as food supplement for pets such as dogs or cats, comprising a carrier and at least one food additive selected from vitamins, provitamins, minerals and trace elements, whereby the carrier comprises a cultured milk product.... | 12/03/2002 |
| 6485763 | Shelf-stable, spreadable maple syrup composition A method for producing a shelf stable, spreadable high viscosity maple syrup product is provided, which comprises adding a sucrose-cleaving enzyme to maple syrup and incubating the resulting solution. Also provided is a shelf stable, spreadable maple syru... | 11/26/2002 |
| 6440469 | Plant protein for nutritional products and method of making same The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More specifically, this invention is directed to a method of using ion ex... | 08/27/2002 |
| 6365207 | Use of liquid carbohydrate fermentation product in foods A food or pharmaceutical composition including a liquid composition comprising the liquid fermentation broth product of a biologically active substance, in a carbohydrate medium other than dairy whey wherein said liquid fermentation broth product has not ... | 04/02/2002 |
| 6251446 | Use of Xanthomonas liquid carbohydrate fermentation product in foods A food or pharmaceutical composition including a liquid composition comprising the liquid fermentation broth product of a biologically active substance, in a carbohydrate medium other than dairy whey wherein said liquid fermentation broth product has not ... | 06/26/2001 |
| 6146668 | Preparation of isoflavones from legumes Processes for the production of isoflavones are described wherein plant material from plants of the genus leguminosae are contacted with water, an enzyme which cleaves isoflavone glycosides to the aglucone form and a C2 -C10 organic ... | 11/14/2000 |
| 6110510 | Process for producing a seasoning sauce using smoked pork rind A process for producing a seasoning sauce, in which a microbial starter culture is cultured on a substrate containing an animal protein source to give a koji and is then mashed and further fermented. Soy sauce technology can be successfully carried out on... | 08/29/2000 |
| 6056980 | Process for producing starch sugar composition At least one enzyme selected from -amylase of various types, an oligosaccharide-forming amylase, ଲ-amylase and a debranching enzyme and an enzyme capable of forming nigerooligosaccharide by transglycosylation and/or condensation reaction are ... | 05/02/2000 |
| 5993889 | Trehalose phosphorylase, its preparation and use A thermostable trehalose phosphorylase which is obtainable from microorganisms of the genus Thermoanaerobium and which hydrolyzes trehalose in the presence of an inorganic phosphoric acid to form D-glucose and ଲ-D-glucose-1-phosphoric acid. The treh... | 11/30/1999 |
| 5985338 | Plant protein for nutritional products and method of making same The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More specifically, this invention is directed to a method of using ion ex... | 11/16/1999 |
| 5962047 | Microcrystalline starch-based product and use in foods A microcrystalline starch-based product comprising microcrystalline starch, glucose and short chain glucooligosaccharides and having an average particle size of less than about 10 μ, and a process for making the microcrystalline starch-based product cons... | 10/05/1999 |
| 5948453 | Food flavorant preparation via bioconversion of elemental sulphur A flavorant agent is prepared by incubating a medium of baker's yeast, elemental sulfur and a reducing sugar to obtain a reaction medium from which hydrogen sulfide gas evolves and then the reaction medium is treated with heat to obtain the flavorant agen... | 09/07/1999 |
| 5935636 | Trehalose and its production and use Microorganisms which are able to produce maltose/trehalose conversion enzyme, a novel enzyme, are cultivated in nutrient culture media with malose. During the cultivation, the microorganisms readily convert maltose into trehalose to accumulate trehalose i... | 08/10/1999 |
| 5833757 | Process for conversion of bananas to sugar syrup A process which permits the facile conversion of green bananas to a sugar syrup uses a sequence of steps involving grinding the bananas, heating the bananas, treating the bananas with an alpha amylase to convert the starch granules into lower molecular we... | 11/10/1998 |
| 5789003 | Method for preparing a flavoring base Method of preparing an flavoring base, in which a mixture is prepared combining at least water and a starchy starting material, the mixture is liquefied with at least one carbohydrase and it is treated enzymatically with a lipase or a lipoxygenase, and us... | 08/04/1998 |
| 5786167 | Method and culture medium for identification of salmonellae The invention comprises a culture medium and method for distinguishing bacteria of Salmonella species from other gram-negative bacteria, especially those belonging to the family Enterobacteriaceae. It is based on the ability of salmonellae to utilize meli... | 07/28/1998 |
| 5773056 | High cocoa/chocolate liquor syrups with improved flow properties Compositions containing cocoa, sweetener, a combination of food-grade enzymes, and optionally chocolate liquor are described. The compositions provide a cocoa/chocolate liquor flavored syrup having a high concentration of the flavoring, in part due to the... | 06/30/1998 |
| 5759597 | Filling agent The use of amylopectin-type starch obtained from potato that has been modified by genetic engineering to suppress the formation of amylose-type starch as a filling agent in the preservation of food-stuff, is described.... | 06/02/1998 |
| 5759610 | Trehalose and its production and use Microorganisms which are able to produce maltose/trehalose conversion enzyme, a novel enzyme, are cultivated in nutrient culture media with malose. During the cultivation, the microorganisms readily convert maltose into trehalose to accumulate trehalose i... | 06/02/1998 |
| 5656308 | Non-reducing oligosaccharide with neotrehalose structure, and its production and uses Disclosed is a novel non-reducing oligosaccharide with neotrehalose structure represented by the general formula as shown by: ##STR1## The oligosaccharide is obtainable by exposing an aqueous solution containing neotrehalose to a saccharide-transferr... | 08/12/1997 |
| 5599569 | Use of amylase-treated low-viscosity starch in foods A method for adhering seasoning to a food product comprising the steps of: a) coating the food product with a solution containing an effective amount of an amylase treated starch; b) adhering thereon at least one seasoning, flavorant, or colorant; and c) drying the... | 02/04/1997 |
| 5573794 | Process for treating a soluble glucose polymer and product thus obtained A process for purifying glucose polymers which consists in treating a low-calorie soluble glucose polymer: polyglucose, polydextrose or pyrodextrin, with a glucose oxidase and an anion exchanger in hydroxyl form. It enables largely colourless products hav... | 11/12/1996 |
| 5569483 | Degraded polysaccharide derivatives A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the oligomer conforms to a rod-like configuration.... | 10/29/1996 |
| 5565226 | Immobilized enzyme for removal of residual cyclodextrin The immobilized enzyme for removal of residual cyclodextrins is either a combination of an alpha-amylase and a CGTase which has been immobilized or a fungal alpha-amylase which has been immobilized. In addition to either the fungal alpha-amylase or the CG... | 10/15/1996 |
| 5562937 | Amylase-treated waxy starch in foods and process of making A formulated starch-containing food product characterized by improved mouth-feel and texture is prepared from a mixture of non-starch ingredients together with a beta-amylase or glucoamylase treated waxy starch which has been prepared by a process which c... | 10/08/1996 |
| 5543162 | Polymeric capsules, method of making the same, and foodstuffs containing the same An insoluble polymeric capsule comprising at least two polymeric components, wherein one of said components is a hydrophilic colloid, and another of said components comprises a degradation product of a cellulose derivative, the degradation product compris... | 08/06/1996 |
| 5512290 | Compositions containing 2-acetyl-1-pyrroline A powder-form composition of 2-acetyl-1-pyrroline incorporated with a support of maltodextrin and/or cyclodextrin. The composition is prepared by hydrolyzing a 2-(1-alkoxyethenyl)-1-pyrroline with an acid to obtain a reaction medium, adding an equimolar a... | 04/30/1996 |
| 5403599 | Method for preparing tamarind oligosaccharides A cellulase hydrolysate of tamarind polysaccharide is utilized as a substitute for a portion of metabolizable carbohydrates in processed foods to prepare reduced-calorie versions of said process foods having excellent organoleptic quality. The tamarind hy... | 04/04/1995 |
| 5366755 | Foodstuffs containing novel degraded cellulose derivatives A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the oligomer conforms to a rod-like configuration.... | 11/22/1994 |
