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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 |
| 8071151 | Dual deposit stencil assembly A dual deposit stencil apparatus for discharging filler materials onto parallel lanes of base cakes comprises a stencil tube having two inlet openings, one communicating with a source of first filler material, and the other communicating with a source of second fill... | 12/06/2011 |
| 7910149 | Liquid bread improver, the use and the process for producing thereof The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use ther... | 03/22/2011 |
| 7371423 | Method for preparing flour doughs and products made from such doughs using lipase Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions c... | 05/13/2008 |
| 7341755 | Method for making breads There has been a need to develop a method for preparing a bread dough using potassium bromate, an excellent bread improver, which provides baked breads free from residual bromate without affecting the flavor and taste of the breads. It has also been desired to devel... | 03/11/2008 |
| 7297355 | Baked type aromatizing compositions A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of bakery products such as bread an the like. These process includes the bio... | 11/20/2007 |
| 7264838 | Method for reducing acrylamide levels in food products and food products produced thereby The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products... | 09/04/2007 |
| 7252850 | High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for prepari... | 08/07/2007 |
| 7172784 | Emulsifier composition for cakes and a method of making improved quality cakes thereof The present invention relates to an emulsifier composition useful for making improved quality cakes, said emulsifier composition comprising 15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to... | 02/06/2007 |
| 7169436 | Emulsifier systems for use in making dehydrated starch ingredients Described is an improved emulsifier system containing polyglycerol ester, monoglyceride and lecithin suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, d... | 01/30/2007 |
| 7153531 | Food composition Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20 to 35 wt. % of the food components. The food component can be formed... | 12/26/2006 |
| 7037546 | Method for maintaining designed functional shape An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and ... | 05/02/2006 |
| 7033633 | Process of forming a refrigerated dough A process of forming a refrigerated dough is described. The process comprises admixing cereal flour and water with a protein that can reduce or prevent the enzymatic degradation of arabinoxylan present in the cereal flour. ... | 04/25/2006 |
| 6998146 | Food products and their method of preparation The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides... | 02/14/2006 |
| 6967035 | Method of improving dough and bread quality A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a... | 11/22/2005 |
| 6929936 | Composition comprising an enzyme having galactose oxidase activity and use thereof A dough and bread improving composition comprising an enzyme having galactose oxidase activity and an oxidizable substrate for this enzyme and/or an enzyme which is capable of converting a compound, e.g. a galactose-containing compound into a substrate for the enzym... | 08/16/2005 |
| 6923994 | Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a dough based upon a flour and adding a specific enzyme mixture. The presen... | 08/02/2005 |
| 6919098 | Scoopable dough and products resulting therefrom A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough has de... | 07/19/2005 |
| 6903065 | Particulate solids of surface-active compounds The invention relates to particulate solids comprising more than 90% by weight of natural or synthetic surface-active compounds for which a) the mean particle size of the particulate solid particles is 10 to 3000 μm, b) the surface-active compounds ar... | 06/07/2005 |
| 6893673 | Method for controlling snack product blistering through the use of solid lipid particles An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when... | 05/17/2005 |
| 6890570 | Preparation of baked product from dough Addition of an oxidase and a protein disulfide isomerase (PDI) to a dough has a syn-ergistic effect on the loaf volume of a baked product made from the dough. ... | 05/10/2005 |
| 6890572 | Non-maltogenic exoamylases and their use in retarding retrogradation of starch The present invention relates to the use of non-maltogenic exoamylases of retarding the detrimental retrogradation of starch. Furthermore, the invention relates to a novel non-maltogenic exoamylase from Bacillus Clausii. ... | 05/10/2005 |
| 6852346 | Method for preparing flour doughs and products made from such doughs using lipase Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions c... | 02/08/2005 |
| 6846506 | Food product The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a corresponding soy-free product made with wheat flour. ... | 01/25/2005 |
| 6835397 | Controlled release encapsulated bioactive substances The present invention is an encapsulated yeast composite comprising a core comprising yeast and a coating containing an emulsifiable lipid. The yeast includes Saccharomyces cerevisiae. The invention also relates to other encapsulated bioactive substance compo... | 12/28/2004 |
| 6824807 | Chemical leavener system comprising acidulant precursors Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxi... | 11/30/2004 |
| 6797310 | “Peanut butter batter” pancake mix A method of using peanut products in conjunction with a pancake mix, in a unique way (via peanut flour, peanut butter, peanut chunks, peanut oil and peanut essence) to create a nutritious, aromatic, new food product. This is accomplished by mixing all of these ingre... | 09/28/2004 |
| 6773733 | Structured particulate systems Structured particulate systems of active solid organic components in a matrix in a weight ratio of 99:1 to 1:99 and a mean weight diameter of 25 to 500 microns wherein the active organic component is selected from the group consisting of oleanoic acid, ursolic acid,... | 08/10/2004 |
| 6733815 | Food ingredient containing wheat gluten, soy grits and soy flour The present invention includes a food ingredient comprising soy grits and gluten. The food ingredient is effective to make a food product having a structure substantially the same as a corresponding soy-free product made with wheat flour. ... | 05/11/2004 |
| 6730346 | Methods for using lipases in baking The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of a lipase which improves one or more properties of the dough or a baked product obtained from the dough. The presen... | 05/04/2004 |
| 6726942 | Method of improving the properties of a flour dough, a flour dough improving composition and improved food products A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxidoreductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated f... | 04/27/2004 |
| 6723366 | Use of puroindoline for preparing biscuits The present invention relates to the use of puroindolines as additives in biscuit manufacture. More specifically, the present invention relates to the use of puroindolines added to biscuit flour in order to increase the firmness of a biscuit. ... | 04/20/2004 |
| 6720022 | Granulated bread improver for the preparation of bakery products The present invention is related to a bread improver in the form of a powder, characterized in that it is made of agglomerated particles having a mean particle size of at least 250 μm. The present invention is also related to the preparation method of said bread im... | 04/13/2004 |
| 6713103 | Protein free non-tacky egg wash substitute A protein free glaze forming composition is provided which is storage stable at room temperature. The glaze forming composition includes water, a modified food starch, one or more antibacterial preservatives, a vegetable gum, an alginate and an edible food grade aci... | 03/30/2004 |
| 6682769 | Noodle loosening promoter and method for its production A noodle loosening promoter comprising a water-soluble polysaccharide and a protein enzymolysis product as active ingredients, and a method of producing a noodle loosening promoter in which, during extraction of a water-soluble polysaccharide, the water-s... | 01/27/2004 |
| 6673383 | Method for improving the performance of a food product A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product, of a structured particulate system compris... | 01/06/2004 |
| 6616960 | Baked good covered with sugar-free cream icing The sugar-free cream icing use to cover a baked good employs a sugar-free composition of 50-100% erythritol, 0-50% bulking agent, 0-1% emulsifier, and 0-1% high intensity sweetener. The icing employs 50-70% of the sugar-free composition, 10-50% shortening... | 09/09/2003 |
| 6616954 | Solvent released encapsulated yeast The present invention is an encapsulated yeast composite comprising a core comprising yeast and a soluble coating comprising polyethylene glycol having a molecular weight less than 3050. The yeast includes Saccharomyces cerevisiae. The encapsulated compos... | 09/09/2003 |
| 6599550 | Low temperature cooking cereal-based products Improved cereal-based food products suitable for cooking in a low temperature (i.e., generally about 120 to 212° F.) and high moisture (i.e., steam) environment are provided. The improved cereal-based food products, when cooked in a low temperature and h... | 07/29/2003 |
| 6589328 | Sponges of hydrocolloids The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which... | 07/08/2003 |
| 6525027 | Use of ribose supplementation for increasing muscle mass and decreasing body fat in humans Ribose administered to humans performing weight-training exercise provides more rapid increase in muscle mass and decrease in body fat than weight-training exercise without ribose.... | 02/25/2003 |
