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| Number | Title | Issue Date |
| 7981453 | Delivery system for low calorie bulking agents The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a prote... | 07/19/2011 |
| 7687092 | Encapsulated crystalline lactic acid The present invention relates to encapsulated lactic acid, where lactic acid is in a solid, pure, crystalline form. The encapsulation of food acids is common practice. Many companies produce encapsulated citric, tartaric and sorbic acids or GDL. However, lactic acid... | 03/30/2010 |
| 7547458 | Particulate creamer comprising fat and food compositions comprising said creamer Particulate compositions comprising 10-90% wt of a matrix material and 10-90% wt of triglycerides of fatty acids, wherein of said triglycerides the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated... | 06/16/2009 |
| 7504121 | Methods of incorporating polyunsaturated fatty acids in milk Method for incorporating polyunsaturated fatty acids into milk with improved efficiency. The methods include protecting the polyunsaturated fatty acids, including omega-3 and omega-6 polyunsaturated fatty acids, with a protective agent prior to feeding the fatty aci... | 03/17/2009 |
| 7442399 | Aroma-producing compositions for foods An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-p... | 10/28/2008 |
| 7255889 | Chicken soup mix composition and a process for preparing the same Preparation of dehydrated chicken soup mix involves pressure cooking of chicken meat along with ginger, garlic and onion, separation of liquid extract from cooked meat, separation of meat from the bone, blending of cooked meat and extract with starch and spices into... | 08/14/2007 |
| 7247334 | Low-residue, easy-cleaning and low-viscosity structured lipid pan release compositions and methods Medium chain triglyceride oils are interesterified with long chain edible oils in order to form interesterified structured lipids. These structured lipids find special application in food service pan release cooking compositions and methods. The products have a rela... | 07/24/2007 |
| 7232584 | Method of chocolate coating soft confectionery centers The present invention is directed to a method of coating soft confectionery centers with chocolate. The method comprises the steps of: mixing the soft confectionery centers having a bed temperature of from about 0° C. to about 15° C.; applying chocolate onto the s... | 06/19/2007 |
| 7229654 | Multilayer edible moisture barrier for food products and method of use An edible multilayer moisture barrier for food products is provided for separating food components having different water activities and preventing or significantly inhibiting movement of water between the food components. The edible multilayer moisture barrier of t... | 06/12/2007 |
| 7226629 | Microwaveable grilled cheese and meat sandwiches and method of preparation The present invention is directed to microwaveable grilled cheese and grilled cheese and meat sandwiches that include an edible, lipid based moisture barrier. The edible moisture barrier includes an edible microparticulated high melting lipid and an edible low melti... | 06/05/2007 |
| 7214400 | Flavor enhancing oils Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a ... | 05/08/2007 |
| 7208185 | Confectionery product having an enhanced cooling effect and method of making The invention relates to a novel confectionery product comprising a casing of a protective confectionery material and a filling enclosed within the casing, wherein the casing is configured to enable the filling to be released without the casing having to be substant... | 04/24/2007 |
| 7201781 | Carbohydrate-based fuel mixture and method for operating an internal combustion engine using a carbohydrate-based solid fuel A fuel mixture containing a suspension in air at a concentration of about 200 mg of fuel per liter of air, of a solid fuel including at least one of a cereal flour, a cotton flour, a soybean flour, a potato flour, a cassava flour, a dehydrated chocolate powder and a... | 04/10/2007 |
| 7201934 | Dispersible cocoa products An improved method for increasing the dispersibility of cocoa powder which has been treated with liquid solvent extraction procedures to reduce fat content. A dispersing agent such as lecithin is added to wet cocoa mass comprising remaining cocoa butter and remainin... | 04/10/2007 |
| 7186434 | Pourable fatty dispersions Liquid margarines and other pourable dispersions which contain a hardstock fat derived from plant waxes. The fat consists of a mixture of triglycerides, which fat is non-hydrogenated and contains less than 10 wt. % of fatty acid residues with a chain length of 6–1... | 03/06/2007 |
| 7179497 | Coated pelletized shortening A process and device is provided for coating a formed rod or pellet of shortening with a layer of shortening having a higher melting point to prevent agglomeration of the shortening pellets during storage and transportation. ... | 02/20/2007 |
| 7157110 | Fat compositions Fat compositions that contain a vegetable oil and a plant-derived wax component are described. Food and cosmetic products containing such fat compositions also are described. ... | 01/02/2007 |
| 7101584 | Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications The instant invention is directed toward a process of Micro-Molecular Hyper-Saturation or Microsaturation, which results in transforming common, whole, Essential Fatty Acid (EFA) rich cooking oils into a product exhibiting increased shelf life wile simultaneously el... | 09/05/2006 |
| 7037550 | Sprayable cookware release composition with fractionated oil and method of preparing food item A sprayable cookware release composition includes a cookware release agent, a fractionated oil, such as a fractionated palm oil or a fractionated coconut oil, and a propellant. A combination of fractionated oils or a combination of a fractionated oil and a non-fract... | 05/02/2006 |
| 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 |
| 6965005 | Mold inhibitor integrated within a matrix and method of making same The invention provides a composition useful in the construction industry for the prevention or remediation of mold growth in a man made structure. The composition contains an extruded milo matrix incorporating terpenes, phytoalexins, calcium propionate or combinatio... | 11/15/2005 |
| 6958165 | Puff pastry biscuit for refrigerated or frozen food product A thin puff dough biscuit for a refrigerated or frozen food product. The biscuit has a laminar structure containing 6 to 10 sheets of puff dough and a maximum thickness of at most 2 mm. The biscuit is baked between two heated surfaces so as to prevent the developmen... | 10/25/2005 |
| 6939937 | Mold inhibitor integrated within a matrix and method of making same A mold inhibitor integrated within a matrix and a method of making the same are disclosed. The matrix is preferably made of a processed sorghum grain, and preferably from hybrids of Milo. The grain is subjected to decortication and extrusion. Agents are added to the... | 09/06/2005 |
| 6926917 | Dry pet food with increased palatability and method of production An increased palatability dry pet food product is provided having residual α-amylase activity, a moisture content of 5 to 12%, and an Instron value of between 9.5 and 17.5 foot lbs. A method of producing the dry pet food product is also provided. ... | 08/09/2005 |
| 6918765 | Hydrogel dental adhesive composition, product, system, method and dispenser A dental product formed by a process and a method of using a denture including providing a denture having an outer face, applying a readily flowable material to the face. The flowable material comprises volatile material and polymeric material. Volatilizing at least... | 07/19/2005 |
| 6902752 | Coatings for bakery/confectionery use and process for producing the same Coatings for bakery/confectionery use and coated cakes or breads. These coatings have transparency like glaze, and appearance and crispiness like fondant, and suffer from neither stickiness nor sugar-sagging with the passage of time after coating. Coatings for baker... | 06/07/2005 |
| 6890573 | Method for applying sauce and method for manufacturing rice cracker A baked dough of a soft-baked type is produced, and the surface of the baked dough is coated with the application of a fat and oil component. Then, an emulsified sauce is further applied onto the surface of the baked dough. Consequently, there can be obtained a soft... | 05/10/2005 |
| 6875443 | Encapsulated long chain alcohols The present invention is directed to the encapsulation of long chain alcohols, C20-C36, in various materials including polymers and waxes. Through the proper selection of the polymer the encapsulated long chain alcohol can be advantageously add... | 04/05/2005 |
| 6863917 | Ready-to-use food product A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and agitation of the container caus... | 03/08/2005 |
| 6858241 | Farinaceous surface product that is toaster reheatable and method A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to form an outer high solid fat index layer. Reheating the product in a toa... | 02/22/2005 |
| 6800310 | Cereal agglomeration process and agglomerated cereal product An improved, low-fat cereal product contains clusters of base cereal comprising crisp, friable cereal preferably principally or all crisp cereal comprised of crisp rice, flaked cereal and/or puffed cereal. The clusters are prepared by binding together a plurality of... | 10/05/2004 |
| 6790466 | Food product comprising a solid mass base on chocolate or the like in contact with a humid mass A food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88%, said substantially solid mass having a low water intake in suitable c... | 09/14/2004 |
| 6746700 | Caramel corn product and a method of making the caramel corn product A composition that includes a puffable food component and an edible emulsion, where the edible emulsion is a water-in-oil emulsion or an oil-in-water-in-oil emulsion, and the edible emulsion includes a sweetening agent, the edible emulsion transformable into a coati... | 06/08/2004 |
| 6733805 | Food product comprising a solid mass based on chocolate or the like in contact with an aqueous phase A food product comprising a substantially solid mass based on chocolate or a chocolate-like product in contact with an aqueous phase in unfrozen state, with a local free moisture content ranging between 30% and 45%, preferably between 35% and 45%, said substantially... | 05/11/2004 |
| 6713100 | Confectionery product comprising vegetables solids A novel, nutritious confectionery product with a taste, texture and color that is particularly appealing to children is disclosed. The food product includes non-cereal vegetable solids and solid fat characterized in that the non-cereal vegetable solids are present i... | 03/30/2004 |
| 6599549 | Dry mix containing brown sugar substitute A brown sugar substitute is disclosed. The brown sugar substitute comprises sucrose crystals, a fat and molasses. In one embodiment, the sucrose crystals are coated with the fat and the fat coated sucrose crystals are coated with molasses.... | 07/29/2003 |
| 6558718 | Nutrient clusters for food products and methods of preparation Nutrient clusters for food products such as for addition to Ready-To-Eat cereals by providing, in a preferred form of the present invention, nutrient products such in the form of aggregates or clusters comprising a first particulate component; a nutrient ... | 05/06/2003 |
| 6514547 | Hydratable granular soup or sauce product A hydratable granular food product which can be used to make soups and sauces and which does not require stirring before or during cooking. The product is comprised of granules which are hydrophobic and hydrophilic and do not tend to form clumps when cold... | 02/04/2003 |
| 6509046 | Method of treating rice bran and product thereof A method for producing an additive for bread including adding charcoal to rice bran, a water elimination process, which eliminates water by roasting or drying the rice bran and an oil-fat coating process by adding an oil-fat to a dried rice bran and mixin... | 01/21/2003 |
| 6503546 | Crisp filled pastry after microwave baking A filled pastry that can be baked in a microwave to achieve a baked pastry-like taste and a crisp final texture is described. The pastry mixture includes flour, a first fat, water, yeast, emulsifier, pentosanase, and amino acids. A liquid filling with a h... | 01/07/2003 |
