Did You Know...
...that when IBM conducted a market study of Chester Carlson's invention in 1959, the company concluded that it would take only 5000 units of his new product to saturate the market? IBM therefore declined to be part of the new product introduction. Too bad for IBM. Carlson's invention was the xerography process, and his new product was the beginning of the Xerox Corporation. It is estimated that every day, worldwide, 3,000,000,000 copies are made!!
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| Number | Title | Issue Date |
| 8119181 | Process for producing nut-based expandable pellets and nut-based snack chips A method is disclosed for producing an intermediary product in the form of a nut-based pellet that is capable of being stored for up to about six months. To form the nut pellets, a nut dough is passed through an extruder. The extrudate produced is then cut into pell... | 02/21/2012 |
| 7553508 | Amylopectin potato flakes or granules and their use in snack foods Snack foods are prepared, at least in part, from potato flakes and/or potato granules which are derivable from potatoes in which the starch has a higher than normal amylopectin content, for example, waxy potatoes. The snack foods have improved texture and appearance... | 06/30/2009 |
| 7501142 | Batter coating for food pieces A batter slurry, for coating food pieces so as to enhance crispness hold time for extended periods in take-out food conditions, comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified foo... | 03/10/2009 |
| 7273631 | Method of making french fry-style potato products A method is described for making a frozen French fry-style food product, having from about 50.0% to about 70.0% moisture, from about 4.0% to about 8.0% protein, from about 2.5% to about 5.0% fat, and from about 0.25% to about 0.50% fibers, in addition to calcium and... | 09/25/2007 |
| 7235276 | High protein puffed food product and method of preparation Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; s... | 06/26/2007 |
| 7147881 | Method for producing a composite dough-based product A method for making a composite dough by preparing a wheat dough by mixing wheat flour, fat and water in a manner effective to form an homogeneous and cohesive gluten structure followed by sheeting the dough into a sheet; separately preparing a non-wheat dough by mi... | 12/12/2006 |
| 7105196 | Soybean cereal and method for making same from soybean flakes The invention relates to a soybean cereal having excellent nutritional, taste and texture properties; and method of making said soybean cereal from full fat, enzyme active soybean flakes made from mechanically dehulled soybeans. ... | 09/12/2006 |
| 7090884 | Method and composition for producing french fry potato products A method is described for producing extruded French Fries-Style products from dough containing between 45% to 50% moisture, from 4% to 8% protein, and from 0.25% to 0.5% fibers. Said dough is composed of steam-peeled potatoes soaked beans, desired spices, flavors, c... | 08/15/2006 |
| 7060317 | Dehydrated potato flakes Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. ... | 06/13/2006 |
| 6953597 | Batter coating for potato pieces Potato strips are cut at a desirable pre-determined size from raw potatoes and blanched. The blanched strips are covered with a batter slurry comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from ... | 10/11/2005 |
| 6846506 | Food product The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a corresponding soy-free product made with wheat flour. ... | 01/25/2005 |
| 6824806 | Process for preparing a meat substitute A process for producing a vegetable food which is alternative to meat, which process consists of the steps of providing a mixture consisting essentially of 45 to 99.9% by weight of gluten and 0.1 to 55% by weight of a flour selected from the group consisting of cere... | 11/30/2004 |
| 6808734 | Potato dough Disclosed is a potato dough and a method for making the same. The potato dough can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato dough can also be used to form dehydrated potato products such... | 10/26/2004 |
| 6602536 | Method for making a puffed food starch product The present invention includes puffed-food starch material snacks, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips,... | 08/05/2003 |
| 6524639 | Composite food product comprising potato peel product The present invention provides adhesive and binder compositions comprising a potato peel product characterized on a dry solids basis by at least 30% starch, at least 5% protein and at least 2% fibers.... | 02/25/2003 |
| 6521281 | Dough compositions made with dehydrated potato flanules Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases sheet strength, co... | 02/18/2003 |
| 6479089 | Soy-based dough and products made from the dough A cohesive machineable dough having a high soy content and products made from the dough are described. The dough contains a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-compon... | 11/12/2002 |
| 6375997 | Process for making snack foods having two or more filled axial cavities A process for making a tubular shaped hand held convenience snack food type product comprising the steps of formulating dough comprising potato shreds, cellulose gum and starch, extruding the dough through a multiple extrusion nozzle to form continuous ro... | 04/23/2002 |
| 6346284 | Food or nutritional supplement, preparation method and uses The invention concerns a complete food or nutritional supplement containing at most 10% of water by weight, preferably at most 5% of water, and more preferably at most 2% of water, with low osmolality, oxidation-stable, comprising a mixture of quality foo... | 02/12/2002 |
| 6251465 | Process for producing sheetable potato dough from raw potato stock Methods for making improved flavor potato products by using raw potato stock as a starting material to form a sheetable dough. The methods comprise controlled processing steps that result in a potato gel suitable for sheeting or extruding. Use of raw pota... | 06/26/2001 |
| 6248387 | Psyllium enriched baked snack foods Baked snack products containing psyllium, methods for their preparation and methods for lowering serum cholesterol therewith are disclosed.... | 06/19/2001 |
| 6235333 | Process for preparing potato-based, fried snacks Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during p... | 05/22/2001 |
| 6177116 | Potato-based dough composition and chips made therefrom Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during p... | 01/23/2001 |
| 6159521 | Dent corn starch enrobing slurry An aqueous starch enrobing slurry, for coating the outer surface of a potato product, having an as is solids content which is characterized by at least 30% by weight of a first crosslinked starch, at least 2% by weight of a crosslinked dent corn starch ha... | 12/12/2000 |
| 5997935 | Crisp fried in grapeseed oil A fried crisp which includes a fried mixture of an edible product, such as, soy product, corn, potato or a mixture thereof, and an oil consisting essentially of grapeseed oil.... | 12/07/1999 |
| 5928700 | Fried snack pieces and process for preparing A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A sheetable dough comprising: (1) from about 50% to about 70% of a source of starch based flour comprising a mixture of for about 75% to about 90% o... | 07/27/1999 |
| 5925396 | Fried snack pieces and process for preparing A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed: (1) from about 50% to about 70% of a source of starch based flour; (2) at least about 3% hydrolyzed starch having a DE of from about 5... | 07/20/1999 |
| 5922387 | Method of making dried extruded gnocchi A partially cooked rapidly rehydratable dried food product prepared from a blend of selected flour and selected potato solids which blend resembles traditional gnocchi and a method for its preparation is disclosed.... | 07/13/1999 |
| 5922386 | Fried snack pieces and process for preparing A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed: (1) from about 50% to about 70% of a source of starch based flour; (2) at least about 3% hydrolyzed starch having a DE of from about 5... | 07/13/1999 |
| 5904941 | Use of enzymatically-treated starches as viscosifiers and their use in food products The present invention is directed to a viscosifier prepared by enzymatically hydrolyzing a ungelatinized, granular starch or flour. Such starch or flour is useful as an ingredient in food products, particularly fruit- or vegetable-based products, as a vis... | 05/18/1999 |
| 5904940 | Use of thermally-inhibited subsequently enzymatically-treated starches in food products The present invention is directed to a thermally inhibited, subsequently enzymatically hydrolyzed, ungelatinized, granular starch or flour and the process of making such starch or flour. Such starch or flour is useful as an ingredient in food products, pa... | 05/18/1999 |
| 5851576 | Method for making a spray dried fat replacement composition containing inulin A fat replacement composition and method of manufacture comprising inulin, a first emulsifier selected from mono- and diglycerides, propylene glycol monoesters, lactic acid ester of monoglycerides and mixtures thereof and a second emulsifier selected from... | 12/22/1998 |
| 5846589 | Process of making a reduced oil snack chip A process for preparing a low-oil Masa-based snack chip is disclosed. Baked and proofed chip-shaped masa pieces are introduced in a substantially monolayered array into a continuous flow frier. The pieces are par-fried in oil, while being maintained in a ... | 12/08/1998 |
| 5846592 | Low fat spread A spread is disclosed to contain a fiber ingredient which is non-degradable by enzymes secreted by the human body. The fiber ingredient is a non-starch polysaccharide having an average molecular weight of more than 800 and at least 10 st %, based on the w... | 12/08/1998 |
| 5827652 | Zeaxanthin formulations for human ingestion Preparations are disclosed containing the 3R-3'R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement. Zeaxanthin is a yellow carotenoid pigment found in the macula (... | 10/27/1998 |
| 5789012 | Products from sweet potatoes, cassava, edible aroids, amaranth, yams, lotus, potatoes and other roots, seeds and fruit Flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes, milk, eggs, and a... | 08/04/1998 |
| 5733593 | Rapidly hydratable konjac flour A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least least 60% of its potential peak viscosity within 10 minutes after dispersal into water at 25° C., at least 80% of its potential pea... | 03/31/1998 |
| 5698256 | Blood sugar decreasing baked product for diabetics and a powdery mix for producing same A baked product having a blood sugar reducing effect for diabetics is manufactured by baking of a dough that contains the following ingredients: (a) soya protein, (b) a fiber component containing at least 50% by weight of wheat bran, (c) vegetable oil, (d... | 12/16/1997 |
| 5695804 | Production of chip-like durum wheat-based snacks A durum wheat-based ingredient, preferably durum wheat flour, is used in the production of chip-like snacks having a very crunchy, fracturable, non-mealy texture. A machinable dough is formed from at least one durum wheat ingredient, such as durum flour, ... | 12/09/1997 |
| 5690982 | Baked potato-based chip-like snack foods and method of preparing The invention is a continuous process and a product of the process for preparing a low fat content chip-like baked snack food from a composition containing at least one ingredient having starch. Water and the ingredient having starch comprise substantiall... | 11/25/1997 |
