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| Number | Title | Issue Date |
| 8425966 | 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. ... | 04/23/2013 |
| 8377492 | Dietary fiber-enriching agent and dietary fiber-enriched food The invention provides a water-soluble dietary fiber enriching agent comprising a modified starch which contains dietary fibers in an amount not more than 5% by mass measured by Prosky's method and a low-molecular weight water-soluble dietary fiber in an amount not ... | 02/19/2013 |
| 8377493 | Method for making a rolled snack food product having a light crispy texture A method for making a cooked rolled snack food from a starch based dough. The starch based dough is admixed with a small average particle size monoglyceride. The dough is then rolled and cooked in hot oil. The fatty acid chain is disposed within the helical amylose ... | 02/19/2013 |
| 8367139 | Process for making enzyme-resistant starch for reduced-calorie flour replacer An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ing... | 02/05/2013 |
| 8323717 | Method of producing baker's yeast The method of producing baker's yeast involves producing yeast from a substrate composed of date syrup (Dips) diluted by molasses in sufficient quantity to lower the concentration of organic acids present in the date syrup that are toxic to yeast to safe levels, pre... | 12/04/2012 |
| 8252357 | Cup shaped baked confectionary and manufacturing method thereof A cup shaped baked confectionary has light texture, uniform thickness and easy to release from the die. The cup shaped baked confectionary may be produced by mounting a dough of a cup shaped baked confectionary having desired contour shape on a top of a metallic thr... | 08/28/2012 |
| 8241689 | Production of baked snack chips with irregular shape having notched edges Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form... | 08/14/2012 |
| 8236364 | Rolled sheet of cookie dough Methods and formulations for forming a rolled cookie dough configuration for shipment, display and storage. The rolled configuration can be frozen and/or refrigerated and be subsequently unrolled prior to use. The cookie dough can be formulated so as to unroll into ... | 08/07/2012 |
| 8231920 | Direct melt processing of resins The present invention relates to an animal chew including a resin and a method of direct injection molding the animal chew using a modified screw. The screw may incorporate, for example, additional flights or a larger transition zone. The formed resin may exhibit vo... | 07/31/2012 |
| 8227007 | Direct melt processing of resins The present invention relates to an animal chew including a resin and a method of direct injection molding the animal chew using a modified screw. The screw may incorporate, for example, additional flights or a larger transition zone. Additionally, the particle size... | 07/24/2012 |
| 8147893 | Refrigerator stable pressurized baking batter In various embodiments of the present invention, a bakable batter mixed using cold process conditions and provided in a pressurized can, can be used to bake a variety of food products. In various embodiments of the present invention, a bakable batter mixed under ine... | 04/03/2012 |
| 8137727 | Bread suitable for heating in microwave oven Disclosed is bread suited for heating in a microwave oven, containing: 1 to 67 parts by weight of (A) fat and oil, 0.001 to 2 parts by weight of (B) a humectant, and 0.1 to 7 parts by weight of (C)... | 03/20/2012 |
| 8088427 | System for gluten replacement in food products The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The... | 01/03/2012 |
| 8075938 | Dry psyllium husk incorporated dough products and method of preparation thereof The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Up to 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is used for the preparation of... | 12/13/2011 |
| 8057833 | Whole grain products made with whole grain durum wheat Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matter is visually indistinguisha... | 11/15/2011 |
| 8057834 | Portable cinnamon roll and method for making A method for manufacturing a portable cinnamon roll includes forming raw dough in the shape of a sphere having a central pocket, placing cinnamon, frosting and sugar within the central pocket and cooking the raw dough with cinnamon, frosting and sugar until it is fu... | 11/15/2011 |
| 7985438 | Method for the production of integrally flavored non-fried snacks This invention refers to a method for producing integrally flavored non-fried snacks, as well as the preparation thereof, in which upon internally flavoring the pellet, flavors prevail, since a cold-extrusion process similar to that used for producing pastas is used... | 07/26/2011 |
| 7972643 | Process for making enzyme-resistant starch for reduced-calorie flour replacer An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ing... | 07/05/2011 |
| 7959961 | Food products containing rice bran oil Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing or fortified with rice bran oil supplied at least in part by non-hydrogenated rice bra... | 06/14/2011 |
| 7959962 | Long-chain inulin The invention relates to long-chain inulin and its preparation from artichoke roots, its use in foodstuffs and cosmetic preparations and foodstuffs and cosmetic preparations having the long-chain inulin. ... | 06/14/2011 |
| 7947319 | Dough compositions A dough composition comprising gluten-free cereal flour, a water-soluble cellulose ether, and a low substituted cellulose ether having a molar substitution of 0.05-1.0 is provided. The bread made from the dough composition has a good mouthfeel and a satisfactory vol... | 05/24/2011 |
| 7947320 | Production of multi-grain, whole-grain, soft and crunchy sheeted snacks The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains p... | 05/24/2011 |
| 7939121 | Instant masa A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process... | 05/10/2011 |
| 7914836 | Pizza with segmented crust A pizza includes a dough member and at least one topping disposed on the dough member. The dough member defines a substantially flattened shape and includes a central portion and a border portion. The central portion defines a perimeter. The border portion extends a... | 03/29/2011 |
| 7892588 | Low-fat-low-sugar soft dough biscuit and a process for preparation thereof A low-fat, low-sugar biscuit is provided which includes 65 to 90%, by weight, wheat flour, 3 to 7%, by weight of cereal fillers, 5 to 20%, by weight, of maltodextrin, 5 to 20%, by weight, of sugar, 3 to 10%, by weight, of fat, 0.1 to 0.5%, by weight, of a hydrocollo... | 02/22/2011 |
| 7892589 | 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. ... | 02/22/2011 |
| 7820220 | Production of baked snack chips with irregular shape having notched edges Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form... | 10/26/2010 |
| 7736682 | Process for producing loaf bread There is disclosed a method for making pullman type breads, which comprises incorporating potassium bromate as an aqueous solution in the step of forming a bread dough in combination with ascorbic acid alone, or alternatively, in combination with ferrous sulfate and... | 06/15/2010 |
| 7732000 | Food intermediate having sequestered phytosteryl esters in a polysaccharide matrix The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibiti... | 06/08/2010 |
| 7727572 | Recombinant hexose oxidase, a method of producing same and use of such enzyme A method of producing hexose oxidase by recombinant DNA technology, recombinant hexose oxidase and the use of such enzyme, in particular in the manufacturing of food products such as doughs and dairy products, animal feed, pharmaceuticals, cosmetics, dental care pro... | 06/01/2010 |
| 7704539 | 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... | 04/27/2010 |
| 7682642 | Resistant starch compositions Process for sterilising a resistant starch composition comprising: (a) dispersing said resistant starch composition in oil; (b) heating the starch/oil dispersion obtained in step (a) to a target temperature of 100 to 175° C., preferably about 150° C.; and (c) cool... | 03/23/2010 |
| 7629013 | Partial fat replacement in flat bread This invention provides a reduced-fat flat bread. More specifically, the present invention relates to a reduced-fat flat bread, wherein a reduction of trans-fat containing hard fat chips is accomplished by partial replacement with starch-based particulate fat mimeti... | 12/08/2009 |
| 7618667 | High protein, low carbohydrate dough and bread products, and method for making same A dough composition for making a high protein, low carbohydrate bread, the dough containing at least 5% vital wheat gluten, a hydrolyzed wheat protein having a degree of hydrolysis from about 0.5% to 50%, a moisture-managing agent, a fungal protease enzyme, a carboh... | 11/17/2009 |
| 7595075 | Calcium fortification of bread dough Calcium fortified foods, such as leavened baked goods, are disclosed. Methods for preparing calcium fortified foods and calcium additives are also disclosed. ... | 09/29/2009 |
| 7531199 | Process for making enzyme-resistant starch for reduced-calorie flour replacer An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ing... | 05/12/2009 |
| 7514113 | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In... | 04/07/2009 |
| 7507431 | Production of multi-grain, whole-grain, soft and crunchy sheeted snacks The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains p... | 03/24/2009 |
| 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 |
| 7396550 | Time released nutritional product and method of manufacture A time released nutritional food product and method of making it in is provided in which the product includes a plurality of grain or seed based constituents having plural digestion rates. In a preferred embodiment the product can be prepared by cooking the constitu... | 07/08/2008 |
