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| Number | Title | Issue Date |
| 8168244 | High fiber pastry product High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high fiber-containing pastry products comprise a fried laminated dough piece prepared ... | 05/01/2012 |
| 8137720 | Low sugar presweetened coated cereals and method of preparation A ready to eat breakfast cereal is prepared by coating dried cereal base pieces with a low sugar sweetener such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The low sugar coating has a sugars content of less ... | 03/20/2012 |
| 8119174 | Low sugar presweetened dry coated cereals and method of preparation A ready to eat breakfast cereal is prepared by coating dried cereal base pieces with a low sugar sweetener in powder form such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The cereal is pre-coated with a liqu... | 02/21/2012 |
| 8048459 | External coating composition for toaster pastries and other pastry products A toaster pastry at least partially coated with a clear coating that provides an at least partial moisture barrier on the surface of the toaster pastry. ... | 11/01/2011 |
| 8043640 | Process for producing a doughnut, and doughnut produced thereby A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, subsequently coated with cooking fat again after baking so that the resulta... | 10/25/2011 |
| 7998512 | Dough-enrobed foodstuff A dough-enrobed foodstuff is provided that contains a filling and is coated with a coating composition that includes a dextrin where less than 50% of the dextrin is soluble in about 25° C. (77° F.) water and modified food starch having an amylose content of less t... | 08/16/2011 |
| 7981452 | Preparation of an edible product from dough The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one pres... | 07/19/2011 |
| 7935372 | Coated snack products The invention relates to a coated snack product, and to a method for the preparation thereof. According to the invention, a snack product is prepared by coating a core with a least two coating layers, while a coating layer of a dough material located further inwards... | 05/03/2011 |
| 7914833 | 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... | 03/29/2011 |
| 7829128 | Production of whole grain-containing composite food products Shelf-stable whole grain-containing composite food products, such as savory and sweet snacks and cereals, are continuously produced by preparing a dough comprising cooking whole grain cereal grain particles in the presence of water effective to gelatinize starch con... | 11/09/2010 |
| 7575769 | Preparation of an edible product from dough The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one pres... | 08/18/2009 |
| 7494678 | Method and apparatus for producing a doughnut A method and apparatus for preparing yeast raised doughnuts without frying is disclosed. A proven dough mixture is coated with a cooking fat, such as vegetable shortening, before baking and, subsequently coated with cooking fat again after baking so that the resulta... | 02/24/2009 |
| 7442396 | Dough compositions having a moisture barrier, and related methods Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier. ... | 10/28/2008 |
| 7438939 | Multi-flavored dessert cakes Multi-flavored dessert cakes and new combinations of flavors for dessert cakes are disclosed. In preferred embodiments, the invention provides multi-flavored cakes that each combine a number of different ingredients from a particular geographic location or culture o... | 10/21/2008 |
| 7404978 | Wafer half-shell, a method for its preparation, and a food product including it A wafer half-shell is described which has a mouth delimited by at least one annular surface and one or more side walls, in which the mouth surface and the surfaces of the side wall have a substantially smooth surface finish. Preferably the outer surface of the side ... | 07/29/2008 |
| 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 |
| 7332187 | Food product comprising individual portions in a segmented structure A food product in the form of a connected but random, symmetrical or linear array of food portions can be served as an entree, appetizer dessert or other food. The array is adapted for manual separation and consumption. The food can take any asymmetrical or symmetri... | 02/19/2008 |
| 7326431 | Fat-emulsions The invention provides water continuous or bicontinuous fat emulsions, comprising fat, protein, humectants and relatively low amounts of water and which emulsions display an water activity of 0.6 to 0.8 and have a shelf life at ambient temperature of more than 6 mon... | 02/05/2008 |
| 7322166 | Apparatus for unwrapping and transporting frangible wafers for ice cream sandwiches and the like The present invention is an apparatus and method for unwrapping a package of frangible articles bearing a wrapping material, the wrapping material having a rear portion and a forward tab, the forward tab adapted to open the wrapping material when pulled, the apparat... | 01/29/2008 |
| 7318920 | Low water activity nutritional product having beneficial microbial and high oil content The present invention relates to a composition for the oral administration of beneficial microorganisms in a discrete dosage form, comprising about 10% to about 50% by weight of a starch component, about 25% to about 50% by weight of a sugar component, about 0-20% o... | 01/15/2008 |
| 7312451 | Determination of dough development using near infrared radiation Improved techniques for estimating dough development times are provided in order to permit rapid and accurate forecasts of dough development times in commercial baking operations with different lots of wheat flour. The method of the invention involves directing near... | 12/25/2007 |
| 7303778 | Low carbohydrate coating system for breaded foods This invention is directed to a protein containing composition for coating a food product, containing a liquid batter protein material having a liquid and a soy protein material wherein the weight ratio of liquid to soy protein material is from about 3-20 to 1; and ... | 12/04/2007 |
| 7305056 | Coherent tracking for FM in-band on-channel receivers A method for coherently tracking a radio signal including at least one digitally modulated reference carrier is provided, wherein the method comprises the steps of demodulating the reference carrier to produce complex coherent reference gains, detecting a transient ... | 12/04/2007 |
| 7294355 | Snack/convenience foods and the like having external and/or internal coating compositions Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorporate the compositions into the... | 11/13/2007 |
| 7288275 | Apparatus and process for forming pet treats An animal chew is provided formed by rolling a mixture of binder and base material into a sheet. Base material, such as an edible material, including but not limited to starch, protein matter, vegetable or plant matter, is mixed with a binder. The mixture is then su... | 10/30/2007 |
| 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 |
| 7282231 | Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut A doughnut like a dumpling covered with sesame seeds is prepared using a powdery raw material, which comprises 50 to 80 parts by weight of ungelatinized starch, 6 to 25 parts by weight of pregelatinized starch, 7 to 30 parts by weight of wheat flour and 7 to 25 part... | 10/16/2007 |
| 7282229 | Article and method for browning and flavoring foodstuffs An article that indirectly browns and/or flavors foodstuff, a method of indirectly browning and/or flavoring foodstuff, and a browned and/or flavored foodstuff, provided by the article are disclosed. More specifically, the articles and processes to brown and/or flav... | 10/16/2007 |
| 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 |
| 7279192 | Shelf-stable shredded cheese The present invention provides shelf-stable shredded cheeses and methods of preparing such shelf-stable shredded cheeses using a combination of a natural or process cheese, a cheese powder, glycerin, and a filler. The shredded cheeses of this invention are shelf-sta... | 10/09/2007 |
| 7270843 | Method and device for coating a product A device and a method used when coating a wafer is described. The fluid coating is provided by an inside coating as well as an edge coating. The fluid chocolate in a container is stirred by displacing a vat up and down. During this displacement, the vat will be brou... | 09/18/2007 |
| 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 |
| 7264840 | Process of making a scrambled egg snack food A snack food product having a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating. ... | 09/04/2007 |
| 7264835 | Food product and method of preparation Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pi... | 09/04/2007 |
| 7258881 | Conveyorized oven with moisture laden air impingement and method A conveyor oven having a heating chamber and an oven chamber. A conveyor is disposed in the oven chamber to convey food products between an entry port and an exit port. An air impingement assembly is disposed to provide jets of impingement air toward the food produc... | 08/21/2007 |
| 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 |
| 7252847 | Flavored extruded food product An extruder die assembly and method for using same is disclosed that may be adapted to a wide variety of commercial-grade extrusion devices common in the food industry. The disclosed method comprises extruding a known composition of a farinaceous food product throug... | 08/07/2007 |
| 7244457 | Food products of reduced density and increased perceived sweetness and process of production Food products and methods of production, specifically RTE cereals of reduced density and enhanced perceived sweetness and methods of production are provided. The present invention relates to RTE cereals of reduced density and enhanced perceived sweetness without inc... | 07/17/2007 |
| 7244460 | Tripolyphosphate pet food palatability enhancers A palatability enhancing composition for extruded pet food containing at least one tripolyphosphate salt in an amount effective to enhance palatability and at least one ingredient selected from meat products, meat by-products, fish products, fish by-products, dairy ... | 07/17/2007 |
| 7240797 | Packaging and dispensing system for sandwich food products A sealed dispensing apparatus suitable for packaging and dispensing a single service portion of a food product. The food product is contained within an inner container cavity formed by an outer cover and a center member. Draw means are provided for transferring a fo... | 07/10/2007 |
