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| Number | Title | Issue Date |
| 8114463 | Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operation... | 02/14/2012 |
| 8110240 | Method for reducing acrylamide formation in thermally processed foods A method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of ... | 02/07/2012 |
| 8017173 | Dehydrated mash potato product and process Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a pumpable, flowable aqueous dispersion, mixing the dispersion with more ... | 09/13/2011 |
| 7998522 | 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. ... | 08/16/2011 |
| 7976889 | Doughs containing dehydrated potato products Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quali... | 07/12/2011 |
| 7972645 | Dioscorea extracts for enhancing immune system An extract from a tuber of a Dioscorea plant is disclosed. Also disclosed is a composition containing an extract from a tuber of a Dioscorea plant, as well as methods of using the extract and composition. ... | 07/05/2011 |
| 7820223 | Sweet potato flake process The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The piece... | 10/26/2010 |
| 7767247 | Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operation... | 08/03/2010 |
| 7763305 | Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operation... | 07/27/2010 |
| 7763304 | Methods for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operation... | 07/27/2010 |
| 7763306 | Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operation... | 07/27/2010 |
| 7524525 | Method for making reduced fat potato chips A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potat... | 04/28/2009 |
| 7482033 | Fabricated potato chip 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. ... | 01/27/2009 |
| 7416748 | Arthritis phyto-nutraceutical synergistic composition A Phytoceutical composition for the prevention and treatment of arthritis is provided. A specific combination of extracts of plants and nutraceuticals is taught, as well as principles for varying the formulations based on categorizing plants and nutraceuticals into ... | 08/26/2008 |
| 7393550 | Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operation... | 07/01/2008 |
| 7335390 | Composition containing soybean flakes and potato flakes, method for making a food product therefrom, and said food product The invention relates to a composition comprising a mixture of full fat, enzyme active, dehulled soybean flakes and potato flakes, for making a soy protein enriched and soy oil containing mashed potato product having excellent nutritional, taste and texture properti... | 02/26/2008 |
| 7335386 | Method for preventing acrylamide formation in food products and food intermediates The present invention relates to a novel treatment composition and process for use thereof in treating food products and food intermediates to prevent acrylamide formation therein. The treatment composition may be used in single, home use settings as well as commerc... | 02/26/2008 |
| 7332191 | Compositions containing toasted soybean flakes and potato flakes The invention relates to an improved compositions comprising mixtures of toasted soybean flakes and potato flakes, for making highly soy protein enriched and soy oil containing mashed potato products having excellent nutritional, taste and texture properties. The to... | 02/19/2008 |
| 7297358 | Processes for making dehydrated starch ingredients Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the proces... | 11/20/2007 |
| 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 |
| 7267834 | Method for reducing acrylamide formation in thermally processed foods In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, h... | 09/11/2007 |
| 7163707 | Food product and process for reducing oil and fat content in cooked food A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mix... | 01/16/2007 |
| 7147888 | Emulsion impregnated rawhide chews A wide range of aqueous based soaking operations can be employed to impregnate substantially throughout various rawhide pet chews; suitable substances for release into the oral cavity of pets during chewing include emulsions, surfactants, conditioners, flavorants an... | 12/12/2006 |
| 7108878 | Process for making microwavable French fries A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40–50% by weight, frozen, sprayed with oil and coated with encapsulated salt. A carton for ... | 09/19/2006 |
| 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 |
| 7081266 | 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. ... | 07/25/2006 |
| 7074444 | Method for producing a dehydrated whole food product A method of preparing a reconstitutable, dehydrated whole bean product is shown. The method calls for utilizing a combination convection/microwave heating chamber to dry cooked whole beans in such a way as to preserve the integrity of the beans and, thus, significan... | 07/11/2006 |
| 7074450 | Dehydrated mash potato product and process A method for making a dehydrated mashed potato product by cooking fresh potatoes including defects, ricing the cooked potatoes by urging the same through multiple openings in a ricing barrier to form riced moist potato pieces exiting the ricing barrier separated fro... | 07/11/2006 |
| 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 |
| 7060318 | 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 |
| 7056544 | Methods for producing potato products The present invention relates to methods for producing consumable products from potatoes, comprising: (a) treating a potato substance with an effective amount of one or more exogenous enzymes selected from the group consisting of an amyloglucosidase, glucose oxidase... | 06/06/2006 |
| 7037540 | Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation p... | 05/02/2006 |
| 7029716 | Method and system for producing a dehydrated whole food product A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with cir... | 04/18/2006 |
| 7026006 | Dehydrated mash potato process Dehydrated potato pellets are made by preparing an aqueous mixture of dried potato pieces, an emulsifier, and oil, and, optionally, a freshly cooked potato, homogenizing the mixture to produce a pumpable, flowable aqueous dispersion, mixing the dispersion with more ... | 04/11/2006 |
| 7001633 | Stabilization of cooked and fully hydrated potato compositions The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins fro... | 02/21/2006 |
| 7001634 | Process for suppressing the foaming of an aqueous system The present invention relates to a process for suppressing the foaming of an aqueous system which involves combining water and at least one defoamer composition which has a hydroxyl equivalent molecular weight of at least 4000 Da and a cloud point less than or equal... | 02/21/2006 |
| 6994880 | Process for preparing 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. ... | 02/07/2006 |
| 6969534 | Process of preparing frozen french fried potato product A frozen French fried potato product possessing unique taste characteristics is manufactured by producing potato pieces having a desired shape, frying the potato pieces, freezing the potato pieces, and applying a topical addition to the frozen potato pieces. The top... | 11/29/2005 |
| 6958167 | Method for applying an air suspension of minute solid particles of CIPC A method for applying an air suspension of minute solid particles of CIPC to a potato storage facility at ambient temperatures. The minute solid particles are produced from larger solid particles of solid CIPC by micronizing the larger particles. ... | 10/25/2005 |
| 6946155 | Environmentally compatible processes compositions and materials treated thereby Environmentally friendly processes for prevention of qualitative deterioration and quantitative loss of plant matter and foodstuffs, during all stages of storage and handling, including pre- and post-harvest, pre- and post-planting, distribution and marketing involv... | 09/20/2005 |
