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| Number | Title | Issue Date |
| 7919134 | Layered cereal bars containing inulin and their methods of manufacture A non-cooked cereal bar containing inulin and having a total nutrient level equal to or greater than the nutrient level of a single serving of RTE cereal with milk is described. In one embodiment, the cereal layer is comprised of a cereal composition containing RTE ... | 04/05/2011 |
| 7338681 | Process to prepare a premium formulated fried egg The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 03/04/2008 |
| 7288279 | Formulated fried egg product The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 10/30/2007 |
| 6953592 | Water soluble powders and tablets The invention relates to water soluble or water dispersible powders, tablets, or precursors therefor based on a carbohydrate matrix with improved dissolution properties in water. These components are subjected to treatment with a gas so that gas is entrapped therein... | 10/11/2005 |
| 6565910 | Method of preparing frozen egg butter sauces A method of making a temperature stable sauce based on butter and eggs includes stirring egg yolks until uniformly blended; combining at ambient temperature the blended egg yolks and liquid until said liquid is well incorporated; heating and mixing the mi... | 05/20/2003 |
| 6391371 | Low water activity egg product The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80... | 05/21/2002 |
| 5925394 | Methods for denaturing and whipping into a foam protein certain denaturable proteins found in milk products, egg products and meat products Certain denaturable protein food products can be whipped into a stable foam product. These include milk products such as whole milk, skim milk, cream, half-and-half, evaporated milk and reconstituted powdered milk; and egg products including whole eggs, e... | 07/20/1999 |
| 5922379 | Biodegradable protein/starch-based thermoplastic composition The invention provides a biodegradable protein/starch-based thermoplastic composition. The composition is particularly useful in preparing low ratio expanded foams. Natural cellulosic fibers such as grass fiber, wood fiber, chopped straw, bagasse, etc. fu... | 07/13/1999 |
| 5624702 | Low fat spread A water-continuous spread having a structuring amount of oligofructoses, from 0.1 to 15 wt % of mono- or disaccharides and 0.1 to 7 wt. % of fat in the form of small globules or crystals having a volume weighted mean diameter of less than 20 μm.... | 04/29/1997 |
| 5505977 | Process for preparing bread product containing heat-denatured egg yolk based material Bread dough and bread are prepared from non-bromate containing flour and heat-denatured egg-yolk material. The resulting product contains essentially no bromate residue and may contain reduced fat compared with other bread products having similar texture,... | 04/09/1996 |
| 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 |
| 5352474 | Stabilized, whippable non-dairy creams Our invention concerns with ready-to-use non dairy creams with good storage stability, containing egg yolk and eggwhite. In fact, the composition of our creams is: 0.05-0.5 wt % emulsifier 0.5-8.0 wt % egg yolk 0.01-1.0 wt % caseinate 0.5-4.0 wt % egg white 0-... | 10/04/1994 |
| 5264233 | Method for beating eggs A method for whipping egg white employs a food processor having a rotary blade for spinning the egg white, the method providing for a rotating of the blade at a rotational speed in a range of 350 to 999 revolutions per minute, preferably at 700 R.P.M.... | 11/23/1993 |
| 5116631 | Low-calorie food products containing konjak mannan and processes for preparing the same Low-calorie foods containing konjak mannan, such as meringues and mayonnaise-like foods, and processes for preparing such foods are disclosed.... | 05/26/1992 |
| 5082682 | Nonfat frozen dairy dessert with method and premix therefor A nonfat dairy dessert composition which may be aerated and frozen, containing milk solids nonfat, water, sweetener a starch hydrolysate, egg albumen stabilizer and emulsifier.... | 01/21/1992 |
| 5069723 | Method for controlling dust in grain A method for suppressing dust in grain handling includes applying an edible foam so that it penetrates the grain to reach the dust particles.... | 12/03/1991 |
| 5039348 | Edible small bubble foam for suppressing dust in grain handling and storage A method for suppressing dust during grain handling and storage, using small bubble foam created from an edible foam-producing surfactant.... | 08/13/1991 |
| 5030469 | Method of producing an aerated confectionery foam from a sugar solution and a foaming-promoter solution batch by batch A method for producing an aerated confectionery foam from a sugar solution and a foam-promoting solution. The aerated confectionery foam is produced batch by batch using a boiler and a beater. The sugar solution is boiled in the boiler and transferred to ... | 07/09/1991 |
| 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 |
| 4769254 | Microbial production of polyfructose A water-soluble levan having a weight average molecular weight of about 10,000-40 million, preferably about 5-25 million and especially about 10-20 million which stabilizes a bovine serum albumin colloid having index (EAI) of about 3-100 determined accord... | 09/06/1988 |
| 4735737 | Process for preventing frost damage to plants An anti-freezing coating material for application to the exposed surfaces of plants subject to freezing. The material consists of a foam composed of a fluid matrix surrounding gas bubbles and having viscosity permitting the foam to be spread by a tool or ... | 04/05/1988 |
| 4689238 | Composite food product A shelf-stable, composite food product comprising a dual-texture, low water activity binder having at least one food-flavoring material distributed therein is disclosed. The dual-texture, low water activity binder is prepared from a chewy, gelatinous bind... | 08/25/1987 |
| 4670272 | Thermostable creme Thermostable cremes having exceptionally low water activities can be produced by dispersing a hydrocolloid in corn syrup; dispersing a modified starch and albumin in the colloidal dispersion; aerating the dispersion; and cooking the dipersion. These creme... | 06/02/1987 |
| 4668520 | Method of manufacturing a whipped dessert A method of manufacturing a whipped dessert; wherein a gelling agent comprising two components which may form a gel when they are mixed with each other is utilized, wherein one of two components is included in a first liquid material containing at least a... | 05/26/1987 |
| 4653391 | Apparatus for frying foods A frying device for foods comprises a metallic frying member, cast from an aluminum alloy, with a plurality of oil-filled pores and cavities of specified defined size which act to prevent the food being fried in the device from sticking to the metal fryin... | 03/31/1987 |
| 4623551 | Method for the fabrication of a cheese foam Cheese is melted under heating and an emulsion of air or a non toxic gas in an aqueous albumin solution is incorporated therein, by providing a laminar and non-turbulent mixing under heating.... | 11/18/1986 |
| 4597980 | Procedure for the production of food foams A procedure for the production preferably of food foams from flowable and pumpable mediums, as e.g. egg/white solutions, whole egg/sugar mixtures or cream products. It is applicable in the baking and confectionery industry, to the production of physically... | 07/01/1986 |
| 4592919 | Souffle compositions Dry souffle compositions having malto/Dextrin and Zanthan gum and wherein the resulting soufflees have an improved foam structure.... | 06/03/1986 |
| 4587130 | Storable product which can be whipped up to a dessert mousse, and a process for its preparation A storable, preferably solid base product for preparing a dessert mousse and a process for its preparation. The product contains sugar or another natural or artificial sweetener, 10 to 80 percent by weight of fat, 0.1 to 15 percent by weight of binder, 0.... | 05/06/1986 |
| 4582714 | Air or oil emulsion food product having glucomannas as sole stabilizer-thickener An ungelled processed food product, especially an emulsion such as ice cream, whipping cream, cheese spread, cheese slices, a flavored milk drink, or a meringue, which has been stabilized and/or thickened by the incorporation therein of at least one gluco... | 04/15/1986 |
| 4578278 | Lighter foodstuffs and method for preparation of such products Aerated foodstuff of "mayonnaise" type containing an oil-in-water emulsion of mayonnaise ingredients and coagulated whipped egg white in a foam of fine air or gas bubbles dispersed therein and containing a gelifying stabilizer.... | 03/25/1986 |
| 4571338 | Method for preparing milk shake beverage Method for preparation of milk shake beverage contained in can, bottle, paper carton or the like with a sufficient head space so that when shaking the container desirable volume of foam is obtained. Guar gum, kappa carrageenan and xanthan gum, which are w... | 02/18/1986 |
| 4545989 | Chewable comestible product A chewable comestible product is disclosed which comprises a frappe component having a density of at least 1.0, and a syrup component including corn syrup, sugar, and water. An antacid is optionally included and may preferably be incorporated into the fra... | 10/08/1985 |
| 4525372 | Light condiment having a mustard base and a process for its preparation A light condiment having a mustard base and in the form of a mousse is disclosed as well as a process for the preparation thereof. The mousse has a density of less than or equal to 0.9.... | 06/25/1985 |
| 4428971 | Process for the preparation of a composition for frozen or deep-frozen souffles A successful frozen savory or sweet souffle which rises during baking and only collapses moderately when it is served is prepared from a base mass comprising a baked panada based on fat, flour, water and cream, a flavouring base composed of vegetables, ch... | 01/31/1984 |
| 4420495 | Method and apparatus for preparing foamy sauces or the like Sauce hollandaise, sauce bearnaise or similar fancy sauces, dressings, batters or soups are prepared by maintaining a supply of mixture of ingredients including butter or margarine, flour, milk, wine, vinegar, spices, salt, egg yolks and/or others in a st... | 12/13/1983 |
| 4409249 | Egg product and process of manufacture High energy agitation is applied to coagulated and uncoagulated egg white portions to form a homogeneous, aerated egg white dispersion. The egg white dispersion is then assembled with processed egg yolk and the assembly is frozen.... | 10/11/1983 |
| 4390450 | Proteinaceous foaming compositions and method for preparing foamed proteinaceous products It has been discovered that the combination of certain polyvalent metal ions with certain proteinaceous foaming agents will significantly enhance the efficacy of proteinaceous foaming compositions. The present invention affords the means for achieving sig... | 06/28/1983 |
| 4323588 | Aerated confections An aerated confection, such as marshmallow or nougat, which has good stability, can be deposited or extruded, will not collapse and can be subjected to high humidity. The aerated confection is preferably sugarless and contains a hydrogenated starch hydrol... | 04/06/1982 |
| 4279932 | Edible laminar sheet material and method of preparation A food product comprising a laminar sheet material comprising two edible sheets of different swelling properties, the two edible sheets being bonded together along at least a portion of the surfaces of the sheets. At least one of the sheets is capable of ... | 07/21/1981 |
