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...that Kleenex tissue was originally designed to be a gas mask filter? It was developed at the beginning of World War I to replace cotton, which was then in short supply as a surgical dressing.
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| Number | Title | Issue Date |
| 7288277 | Instantly dispersible pregelatinized starches for use in food products A food thickener is provided in the form of agglomerated instant starch, which contains a combination of one or more pregelatinized starches and a specific water-soluble food ingredient possessing specific surface active functionality. The pregelatinized starch comp... | 10/30/2007 |
| 7282230 | Heat-stable high-amylopectin starch The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch as binder, filling or thickening agent, for example providing gel-st... | 10/16/2007 |
| 7163642 | Composition inhibiting the expansion of fire, suppressing existing fire, and methods of manufacture and use thereof The invention relates to compositions that prevent expansion of a fire, suppress existing fire, as well as methods of preparing and using such compositions. The composition is comprised of water, pseudo-plastic high yield suspending agent and starch. Compositions ma... | 01/16/2007 |
| 7091194 | Method for increasing the production of propionate in the gastrointestinal tract A method for selectively increasing the production of propionate in the gastro-intestinal tract of a mammal. The method includes the step of enterally administering to the mammal a nutritional composition which contains dextran. Increasing the propionate production ... | 08/15/2006 |
| 6890579 | Reversible gel formation The invention relates to a gelling agent for production of a reversible gel. The gelling agent is a degraded root or tuber starch comprising at least 95 wt. % of amylopectin, based on dry substance of the starch. The gelling agent according to the invention is parti... | 05/10/2005 |
| 6808728 | Method for reducing color migration in multi-layered and colored gel-based dessert products and the products so produced Disclosed is a multi-layered, dessert product, such as a pudding product, made from a gel having a continuous aqueous phase and a dispersed colloidal oil phase. The dessert product has at least one layer that contains a natural, oil soluble colorant, preferably disp... | 10/26/2004 |
| 6777016 | Food products comprising pea or lentil flours and the process of making the same The present invention relates to food products containing modified pea or lentil flour and to processes for preparing same. The applicant has determined that pea and lentil flours have good gelatinizing and coagulating properties not exhibited by other legume flours... | 08/17/2004 |
| 6743455 | Multi-layer food products Disclosed is a multi-layer gel-based food product, such as pudding, in which color migration from one layer to an adjacent layer is minimized. The multi-layer food product comprises a first milk-based, gel-based layer containing a dispersed oil phase and an oil solu... | 06/01/2004 |
| 6645540 | Method for reducing color migration in multi-layered, caramel colored, gel-based dessert products and the products so produced Disclosed is a multi-layered, gel-based dessert product, such as a pudding product, formed of a gel-based layer containing a first colorant and an adjacent gel-based layer containing a second, different colorant, at least one of the colorants being a nega... | 11/11/2003 |
| 6596335 | Refrigerated ready to eat aseptically produced rice pudding A rice pudding formulation which incorporates 2-16% dry weight parboiled medium grain rice which is processed by ultra-high temperature treatment of at least 230° F. for a time effective to produce sporecidal activity and to produce a rice pudding produc... | 07/22/2003 |
| 6562393 | Method of making a snack food An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, havi... | 05/13/2003 |
| 6548098 | Liquid sterilized food composition and process for making same The present invention relates to liquid, sterilized food compositions including about 20 to 45% by weight of a milk, between about 10 to 20% by weight of egg, between about 10 to 20% by weight of cream, between about 15 to 30% by weight of a sugar, and wh... | 04/15/2003 |
| 6541060 | Stabilized or stabilized, crosslinked waxy potato starch Compositions, particularly foodstuffs, were thickened by the inclusion of an effective amount of a stabilized waxy potato starch, particularly a stabilized, crosslinked waxy potato starch, more particularly a hydroxypropylated waxy potato distarch phospha... | 04/01/2003 |
| 6537603 | Snack food product method An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, havi... | 03/25/2003 |
| 6488975 | Cocoa powder for use in multi-layered gel-based dessert products and method for making same Disclosed is a modified cocoa powder prepared by extracting a cocoa powder containing water-soluble solids with water to remove a substantial portion of the water-soluble solids. Generally, the extraction level is from about 5 to about 60. The resulting, ... | 12/03/2002 |
| 6485771 | Edible compositions including particulated gel An edible composition has a first part including a first particulated gel and at least one other part including a second particulated gel, the first part being substantially unmixed with the other part or parts. An edible composition includes a particulat... | 11/26/2002 |
| 6472010 | Gelling system comprising carrageenan and coconut endosperm An elastic hydrous gel comprising a synergistic mixture of coconut endosperm and carrageenan, preferably in a ratio of at least 1, and more preferably at lest 5, parts coconut to 10 parts carrageenan by weight is disclosed. A process for making the gel is... | 10/29/2002 |
| 6235321 | Snack food product and method of preparing same An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, havi... | 05/22/2001 |
| 5932272 | Process for preparing a food gel A food gel composition is obtained by preparing an aqueous sol of lactoserum proteins and a polysaccharide so that, by weight based upon the sol weight, the lactoserum proteins are in an amount of from 5% to 15% and so that the polysaccharide is in an amo... | 08/03/1999 |
| 5879733 | Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color Green tea extracts having improved clarity and color. These extracts are obtained by treating the green tea extract with an amount of a food grade cation exchange resin effective to remove metal cations present in the extract. The treated extract is then ... | 03/09/1999 |
| 5693359 | Dry food acidulent reminiscent of vinegar and food mixes containing it A dry food acidulent composition, reminiscent of vinegar when hydrated, comprises a dry food acid, a buffering salt and a fully dissociatable salt. The dry food acid preferably comprises adipic, citric, fumaric, malic acid or a mixture. The buffering salt... | 12/02/1997 |
| 5688547 | Meal replacement composition and method of weight control A dry nutritional meal replacement composition based on the formulation comprising inter alia a protein blend comprising protein concentrate in an amount of about 4.0-86.0% by weight; a blend comprising a cellulose gel and carboxymethyl cellulose gum in a... | 11/18/1997 |
| 5624700 | Process to produce carbonated semi-solid or solid food and the product thereof A process to add carbon dioxide under low shear conditions to an already formed food to produce a semi-solid or solid carbonated food. The carbonated semi-solid or solid spoonable food has the following properties: (a) a viscosity of between about 2000 an... | 04/29/1997 |
| 5597603 | Sugar-free, fat-free instant pudding mix A dry instant pudding mix for producing a sugar-free and fat-free instant pudding which contains 50% to 70% agglomerated pregelatinized starch, 5% to 23% maltodextrin, 0.1% to 1.5% xanthan gum, phosphate setting salts, 0.1% to 0.8% of a slow-reacting calc... | 01/28/1997 |
| 5510123 | Food sweetener composition and process Food sweetener compositions containing aspartame and sugar acids. Specifically, the sweetener compositions include a sugar acid, such as a polyuronic acid, in an amount sufficient to eradicate the undesired lingering aftertaste of aspartame without contri... | 04/23/1996 |
| 5498436 | Coprocessed galactomannan-glucomannan A composition comprising: (A) a coprecipitate consisting essentially of: (a) a galactomannan, with (b) a glucomannan; and (B) optionally, a gelling agent admixed with the formed coprecipitate. The inventive compositions are useful as the base for food pro... | 03/12/1996 |
| 5494695 | Custard cream There is provided a custard cream, a body of which is formed by utilizing crystallizability of a SUS type oil-and-fat (utilizing a plastic state "thickened state" of an oil-in-water emulsion composition). This custard cream has very good melting propertie... | 02/27/1996 |
| 5490997 | Edible fiber-containing product and composition The present invention is directed to a fiber-containing edible product and a method of making such a product. The edible product contains microparticulated fiber derived from a fiber source preferably having an insoluble fiber content of at least about 2.... | 02/13/1996 |
| 5470968 | Process for preparing non-hydroxypropylated, crosslinked, pregelatinized, starch and product Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mix... | 11/28/1995 |
| 5380542 | Dietary fiber compositions for use in foods A cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effecti... | 01/10/1995 |
| 5358729 | Indigestible dextrin An indigestible dextrin characterized in that the dextrin contains: (A) up to 50% of 1.fwdarw.4 glycosidic linkages, and (B) at least 60% of an indigestible component, (C) the content of indigestible component as actually determined varying within the range of &#b1... | 10/25/1994 |
| 5356655 | Starch-thickened acidic foodstuffs and method of preparation Starch-thickened acidic foodstuffs are provided in which the starch used as a thickener comprises sugary-2 starch obtaining from sugary-2 genotype maize seeds. Sugary-2 starch can be effectively used as a thickener in foodstuffs having a pH of 2.0 to 5.5.... | 10/18/1994 |
| 5342932 | Process for preparing non-hydroxypropylated, deflavored, crosslinked, pregelatinized, starch and product Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mix... | 08/30/1994 |
| 5324532 | Starch mixtures as pudding starches The invention relates to the use of a mixture of pea starch and corn starch in a ratio of 9:1 to 1:9 as a gelling and texturing agent for foodstuffs as well as for foodstuffs subjected to heating, consisting of a mixture of pea starch, preferably smooth p... | 06/28/1994 |
| 5308636 | Thickened and gelled systems based on starch and glucomannan The viscosity of gellable starch-based systems is enhanced synergistically by admixing with the starch a glucomannan such as konjac. The improved viscosity is maintained at elevated temperature. Other food ingredients may be added to the mixture prior to ... | 05/03/1994 |
| 5291877 | Low starch concentration gel and preparation thereof A gel having a low concentration of starch and a short texture, distinguished by its elasticity as opposed to its viscosity, is prepared by treating a gelatinized starch in an aqueous mixture with an emulsifier suitable for forming an amylose-emulsifier i... | 03/08/1994 |
| 5281432 | Method of making foods containing soluble high amylose starch The present invention provides foods containing soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially nonretrograded, and fully predispersed; (ii) ... | 01/25/1994 |
| 5234704 | Edible fiber-containing product and method for making the same The present invention is directed to an edible product containing microparticulated fiber, hydrocolloid in an amount sufficient to maintain the fiber in suspension, and potable acid to avoid gelatinization of the composition. The edible product contains s... | 08/10/1993 |
| 5221549 | Ready-to-eat, polyphosphate-containing puddings Polyphosphates such as tetrasodium polyphosphate and sodium acid polyphosphate are used to reduce the amount of protein aggregation which results from heat treating a ready-to-eat pudding formulation at temperatures in excess of 265° F.... | 06/22/1993 |
| 5219602 | Aqueous calcium citrate compositions An aqueous dispersion containing a finely divided reaction product of a calcium compound with citric acid having a mole ratio of calcium to citric acid from 2.5:2 to 2.95:2 is provided to be used for opacifying and whitening aqueous food compositions.... | 06/15/1993 |
