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| Number | Title | Issue Date |
| 4034121 | Foods with microcrystalline chitin Microcrystalline chitin is prepared by subjecting chitin to controlled acid hydrolysis and high shear while suspended in an aqueous medium.... | 07/05/1977 |
| 4031262 | Ice cream and the process for making same This invention provides an ice cream scattered with ice granules to provide more cooling and refreshing aftertaste. The ice granules mixed may contain various kinds of food additives or alcoholic beverage.... | 06/21/1977 |
| 4031261 | Preparation of fat-containing beverages Fat-containing beverages such as shakes for frozen storage and thawing by reconstitution are prepared by vigorously mixing edible fat in liquid state with an edible hydrophilic film former and water while the film former is in saturated solution to encaps... | 06/21/1977 |
| 4024290 | Bulking agent for foods The present invention encompasses a bulking agent suitable for incorporating into formulated foods. The bulking agent of the present invention is prepared by condensation of glucose and sorbitol in the presence of an acid-ion exchange resin. The bulking a... | 05/17/1977 |
| 4020643 | Ice confection Ice confections are extruded through a multiplicity of holes. Unevenness of flow during extrusion is reduced. The holes can be arranged in an array to determine the cross-section of the extruded ice confection. Extruded ice confections can be readily prep... | 05/03/1977 |
| 4021583 | Fruit-flavored frozen confection and method of making the same A fruit-flavored quiescently frozen confection is produced which is high in total fruit solids content and which has increased resistance to melting and increased protection against stickiness in storage. The high concentration of fruit is obtained by usi... | 05/03/1977 |
| 4020188 | Cooked dough having a frozen dessert filling and method therefor A method for making food products having an inner filler of frozen dessert and an outer layer of cooked dough. The filling is enclosed within a layer of farinaceous dough which has an inner layer forming a protective backing. The product is cooked in such... | 04/26/1977 |
| 4012533 | Multipurpose whipped dessert and method of manufacturing Multipurpose whipped dessert which may be consumed in the frozen state as an ice cream type product, or alternately in the thawed state as a whipped topping, and the method of manufacturing same.... | 03/15/1977 |
| 4001439 | Method of producing ice cream in individual sliced form Method of producing ice cream and like products which includes providing a pair of matching molds wherein each mold is filled with various layers of soft ice cream in a sequential overlapping manner, one of the molds having a food product such as a plural... | 01/04/1977 |
| 3996389 | Stabilizer blend Stabilizer component for ice cream, ice milk, sherbet and like products.... | 12/07/1976 |
| 3993793 | Soft ice cream A stabilizer system has been developed that is particularly useful in ice cream requiring more than usual stabilization. The system comprises microcrystalline cellulose with one or more of carboxymethyl cellulose and a galactomannan gum. A preferred syste... | 11/23/1976 |
| 3991217 | Production of a patterned product Production of a patterned product is accomplished by forming a plurality of product streams into a patterned product stream having a desired cross sectional pattern or configuration, then dispensing the patterned product stream into a product container. T... | 11/09/1976 |
| 3974300 | Ice confection Novel ice confections are described that contain air passages. The passages are preferably parallel to each other and are so arranged that cutting of the ice confection at low temperatures, eg deep-freeze temperatures is facilitated and is adequately unif... | 08/10/1976 |
| 3969531 | Method for dispensing a semi-frozen comestible A process is provided in which a regulated flow of water is refrigerated, and a source of concentrated orange juice at atmospheric pressure is also refrigerated and is metered and combined with the water under pressure in a refrigerated blending and stora... | 07/13/1976 |
| 3969536 | Method for preparing jelly foods A jelly food is prepared by successively 1. assembling more than two materials 2. heating the assembly to a temperature of not lower than 60°C and 3. cooling the same, Said materials containing a thermally gelable polysaccharide composed predominantly of ଲ-1... | 07/13/1976 |
| 3961494 | Soft food mix dispensing apparatus and method A method and apparatus for dispensing a soft food mix, such as soft ice cream, milk shakes, yogurt or the like whereby mix from a pressurized container passes through a heat exchanger and particularly passes in a line disposed within a hollow coil immedia... | 06/08/1976 |
| 3959513 | Method and system for producing a soft food product A system and method for producing a soft food mix, such as soft ice cream, combined with a gas mixture such as a food grade fluorocarbon and nitrous oxide whereby the mix is injected into a saturation tower as atomized particles. A source of gases above a... | 05/25/1976 |
| 3956519 | Process for aggregating protein Debranched amylopectin and debranched low-DE maltodextrin have been found to cause protein to aggregate in solution. Such aggregation, which can lead to precipitation or flocculation of the protein, is useful for instance in aerated aqueous fat emulsions,... | 05/11/1976 |
| 3949102 | Frozen dessert product and process A frozen dessert having good texture and eating quality is made by mixing and then freezing from about 7% to about 18% protein solids and from about 10% to about 40% saccharides with from about 5% to about 25% of a triglyceride fat or oil, from about 0.2%... | 04/06/1976 |
| 3943260 | Flavoring agent Enhancement of the flavor of foodstuffs, is achieved by the addition of a flavor modifying amount of a compound having the general formulae: ##SPC1## Wherein R stands for hydrogen, methyl or ethyl.... | 03/09/1976 |
