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A Receptacle for supporting, rotating and sculpting a portion of ice cream or similarly malleable food while it is being consumed.
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| Number | Title | Issue Date |
| 4278692 | Method for increasing preparation tolerance of a dry mix having a gum to form an oil-aqueous emulsion A dry mix for use in preparing a stable viscous emulsion with increased preparation tolerance comprising an encapsulated gum, the encapsulant being effective to retard hydration of the gum when manually mixed with an aqueous solution and then an oil, the ... | 07/14/1981 |
| 4273790 | Low-fat liquid spread and process Disclosed are a low-fat, liquid spread and a process for preparing it. The spread preferably comprises an oil-in-water emulsion having: less than 30% of a dispersed fat, a continuous aqueous phase containing an emulsion stabilizer, and an emulsifier syste... | 06/16/1981 |
| 4273795 | Low-fat spread and process Disclosed are a low-fat spread and a process for preparing it. The spread, can be flavored as desired, is solid at 40° F., preferably at 70° F., and will preferably comprise: from 10 to 30% of a dispersed fat; a continuous aqueous phase containing an em... | 06/16/1981 |
| 4252836 | Spreadable food product A spreadable food product having a lower calorie content than conventional spreadable food products is prepared by mixing 10-20 weight percent autolyzed yeast cell residue with vegetable oil and an aqueous component wherein the volumetric ratio of the veg... | 02/24/1981 |
| 4250198 | Meat snack analog A nutritious tasty meat snack analog having characteristics simulating the meat-based product is made from non-meat protein material, fat, water, spices, colorings and flavorings. The fat is emulsified in water with a proteinaceous food component emulsifi... | 02/10/1981 |
| 4239786 | Coffee whitener and use of fluid shortening therein A coffee whitener having as major ingredients, dry basis, a sweetner, a water-dispersible protein, and a lipid system, wherein said lipid system is a fluid shortening comprising a hydrogenated, beta-tending, predominantly C16 -C18 oi... | 12/16/1980 |
| 4235935 | Process for the production of a bacon analogue A method and apparatus is described for producing a continuous strip of simulated bacon by low temperature extrusion of three differently colored doughs to form a common strip containing three or more distinctly different colored zones which are continuou... | 11/25/1980 |
| 4235937 | Bland protein product and process During blending of whey in the presence of heat there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may ... | 11/25/1980 |
| 4219576 | Method of manufacturing a simulated corned beef product A method of manufacturing a simulated corned beef product which utilizes fibrillated protein fibers obtained by heating a slurry of proteinaceous material under a high pressure to produce elongated tender protein filaments or fibers and extruding the slur... | 08/26/1980 |
| 4217369 | Moisture resistant nut-like food composition Nut-like food compositions comprising a dispersion of oil droplets in a continuous phase of film-former are provided with substantially improved moisture resistance characteristics by employing an irreversibly heat-coagulable film-former, limiting the qua... | 08/12/1980 |
| 4216234 | Lipid encapsulated feed supplement and process for producing same A particulate composition which can be used as a fertilizer or feed or food additive for animals or humans is provided which comprises microencapsulated lipids in albumin. A process is also provided for making such composition which includes forming a dis... | 08/05/1980 |
| 4176201 | Sweetening composition A sweetening composition consisting essentially of lactose or sorbitol, potassium bitartrate, ammoniated glycyrrhizin and a 5'-nucleotide.... | 11/27/1979 |
| 4146652 | Intermediate moisture, ready-to-use frozen whippable foods Microbiologically stable intermediate-moisture whippable or whipped foods which remain soft and ready for use at freezer temperatures and which can be maintained at room temperature and refrigerator temperature for an extended period of time having an oil... | 03/27/1979 |
| 4145451 | Preservation of low acid food products in the absence of chemical preservatives Preservation of low acid food products in the absence of chemical preservatives with the combination of acetic acid and phosphoric acid.... | 03/20/1979 |
| 4143174 | Food composition containing whey colloidal precipitate A food-grade composition comprises a food of food-grade material, whey colloidal precipitate and water. The whey colloidal precipitate may effect the physical properties of clouding, stabilizing, gelling and emulsifying. The whey colloidal precipitate is ... | 03/06/1979 |
| 4143164 | Bacon analog and process Disclosed is an improved bacon analog and a process for preparing it. The bacon analog comprises: (1) a fat phase based on a heat coagulable component selected from the group consisting of egg albumen, blood albumin and combinations of these, a water-solu... | 03/06/1979 |
| 4129663 | Pourable salad dressing composition Pourable salad dressing compositions are disclosed containing a mixture of Xanthan gum and pectin as a stabilizer.... | 12/12/1978 |
| 4113892 | Method of processing fermented soybeans and food products prepared therefrom A method of processing fermented soybeans by freeze-drying the fermented soybeans in a vacuum and separating the dried soybeans into an outer layer portion and an inner layer portion, and a method of preparing instant fermented soybeans or instant rice co... | 09/12/1978 |
| 4103038 | Egg replacer composition and method of production An egg replacer composition containing no egg yolk or egg white is provided which is low in cholesterol, high in the ratio of polyunsaturated fats to saturated fats and is avidin free. The composition comprises from 30 to 75% by weight of whey protein der... | 07/25/1978 |
| 4089848 | Extraction of protein food values from oats A process for the extraction of food values from oats is disclosed. Acid-soluble protein may be obtained by de-oiling comminuted groats, treating the de-oiled groats with an aqueous solution of pH 9.5-11.5, acidifying the alkaline solution after separatio... | 05/16/1978 |
| 4070490 | Liver-like pet food This invention relates to the preparation of a textured pet food having the flavor and consistency of liver. The product is prepared by heating a homogenized mixture comprising fat, water, blood and a reducing sugar. According to a preferred embodiment, a... | 01/24/1978 |
| 4054677 | Process for preparing vegetal proteinic concentrates, products thereby obtained, and milk substituting feeds containing said concentrates The invention relates to a process for preparing an artificial milk useful for feeding young mammals in which the main proteinic components are of vegetal origin with the addition of animal proteins, minerals and lipids.... | 10/18/1977 |
| 4049831 | Novel composition containing fats or oils and method for manufacturing same A composition containing a fat or oil is obtained by adding with stirring a fat or oil to an aqueous solution containing 0.8% by weight or more in terms of soluble nitrogen content of an aqueous extract from an animal source, which extract contains as mai... | 09/20/1977 |
| 4035519 | Process for preparation of emulsified wheat gluten Emulsified gluten is prepared by mixing a hydrophilic or lipophilic emulsifier or mixture of such emulsifiers with hydrated wheat gluten.... | 07/12/1977 |
| 4034124 | Emulsions Emulsions comprising an oil phase, an aqueous phase and a phospholipo-protein which has been subjected to a treatment with phospholipase A as emulsion stabilizer. These emulsions have an increased stability, especially heat stability, compared with emulsi... | 07/05/1977 |
| 4031254 | Instant cheese, cheese sauces and related compositions A dry composition is capable of being instantly reconstituted with water to form a cheese-substitute. The composition is a mechanical mixture of co-dried particles of an alkali or alkaline earth neutralized casein and fat and an alkali or alkaline earth s... | 06/21/1977 |
| 4015023 | Foods with substituted succinic acid compounds Certain substituted succinic acid compounds, particularly carboxymethyloxysuccinic acid and lactoxysuccinic acid and salts thereof are incorporated as an additive in edible materials, particularly food products. The compounds act as acidulating agents and... | 03/29/1977 |
| 3985911 | Pastry shortening Disclosed is a method of preparing a beta-prime stable, tough, plastic and untempered pastry shortening which is functional for roll-in dough pastry applications over the temperature range of 50 to 90°F. The shortening can be hydrous or anhydrous and is ... | 10/12/1976 |
| 3982025 | Soy cheese spread and process for preparing same A soy cheese spread having excellent spreadability, oral melting and flavor characteristics is made by admixing a soy cheese, prepared by fermenting soy milk with a lactic acid-forming cheese starter culture to form a curd, with an edible oil or fat, a ch... | 09/21/1976 |
| 3966632 | Vegetable oil emulsion The present invention is concerned with a vegetable oil emulsion containing from 1-10% water, preferably 1-5% water, and 1-4% emulsifying agent. The emulsifying agent is a particular mixed polyglycerol ester of 12-hydroxy-9 octadecenoic acid or of dimeriz... | 06/29/1976 |
| 3958033 | Shelf stable emulsions A shelf-stable, protein free emulsion having a pH within the range of 6-8 consisting of 0.1-1 part neutral type fat, 1 part water, 2 parts sugar and about 0.25% to about 7% by weight of an emulsufier selected from sodium stearyl fumarate and sodium succin... | 05/18/1976 |
| 3939290 | Water in oil emulsion This invention relates to an edible emulsion which is stable during storage and carriage and the phases of which are reversed by mechanical working to form an oil-in-water type emulsion, containing a polyhydric alcohol fatty acid ester having a substantia... | 02/17/1976 |
