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| Number | Title | Issue Date |
| 8021705 | Dry mixes comprising glycerine Dry mixes for forming dough and batters are provided comprising homogenous dispersions of glycerine on one or more ingredients in particulate form. The dry mixes are rendered more resistant to microbial growth due to the presence of glycerine. Food products prepared... | 09/20/2011 |
| 7758906 | Thickening system for products prepared with milk A dry mix thickening system for preparation of a beverage product containing milk comprises a buffer, a hydrocolloid, and a chelating agent comprising tetrasodium pyrophosphate. When the dry mix thickening system is added to milk, viscosity builds within about 20 se... | 07/20/2010 |
| 7666457 | Dry mixes comprising glycerine Dry mixes for forming dough and batters are provided comprising homogenous dispersions of glycerine on one or more ingredients in particulate form. The dry mixes are rendered more resistant to microbial growth due to the presence of glycerine. Food products prepared... | 02/23/2010 |
| 7223433 | Flour/starch blend for preparing stuffed rolls wrappers The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48% to 52% of high amylose rice starch; from 31% to 36% of high amylose rice flour; from 8% to 12% of potato starch; from 4% to 7% of modified tapioca sta... | 05/29/2007 |
| 7141255 | Food formulations Food formulations suitable for preparation by young children, requiring only the addition of water, that produce simulated foods that exhibit substantially appropriate textures and flavors. ... | 11/28/2006 |
| 6953597 | Batter coating for potato pieces Potato strips are cut at a desirable pre-determined size from raw potatoes and blanched. The blanched strips are covered with a batter slurry comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from ... | 10/11/2005 |
| 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 |
| 6884448 | Sponge cake premix and method of manufacturing sponge cake by using said premix The present invention is directed to a sponge cake premix that can be cooked easily with a microwave oven to prepare a sponge cake. A batter prepared by adding a thermocoagulation protein to a sponge cake premix containing as a main ingredient a cereal powder consis... | 04/26/2005 |
| 6846501 | Traditional snacks having balanced nutritional profiles Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention ar... | 01/25/2005 |
| 6761916 | Method for producing breads with a recombinant yeast which expresses a photoprotein A method for producing breads by use of a yeast which has been transformed with a photoprotein expression recombinant vector, the vector containing a fragment of a yeast-derived agglutinin gene and a gene coding for a photoprotein. The present invention enables to p... | 07/13/2004 |
| 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 |
| 6716462 | Nutritionally balanced traditional snack foods Appealing traditional nutritious snacks and mixes from which consumers can prepare appealing traditional nutritious snacks are disclosed. These snacks and mixes offer an alternative to appealing but unhealthy snacks. The nutritious snacks of the present invention ar... | 04/06/2004 |
| 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 |
| 6589584 | Food ingredient The present invention includes a food ingredient that comprises soy flour and gluten wherein the ratio of gluten to soy flour in the additive is greater than a natural ratio of gluten to flour in wheat flour. The ingredient is effective for making a food ... | 07/08/2003 |
| 6517874 | Utilization of transglutaminases for the production of baked products with a low wheat content A flour useful for the production of baked goods containing transglutaminase and wheat flour yields dough with properties for automated processing and baked goods with larger volume. The wheat flour represents 1 to 50 wt.-% of the flour with the remainder... | 02/11/2003 |
| 6485761 | Methods for using lactonohydrolases in baking The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of one or more lactonohydrolases which improve one or more properties of the dough or a baked product obta... | 11/26/2002 |
| 6447824 | Substitute for edible oil and fat A substitute for edible oil and fat, which contains fine particles having an average particle size of 250 microns or less and a surface hydrophobic degree of 35 g or less as the oil absorption measured by the oil absorption assay method of JIS K6223, as w... | 09/10/2002 |
| 6423355 | Imbibant grains for bakery and other uses There is provided a grain suitable for use in baked products and a method for producing the grain in which the grain has been preconditioned by physical action sufficient to induce an internal capillary network without causing the grain to fragment. The g... | 07/23/2002 |
| 6413562 | Healthy bread crumbs The present invention relates to healthy bread crumbs and particularly bread crumbs made from whole wheat flour, rye flour, whole grain flour; low fat and/or baked blue tortilla chips, potato chips and tortilla chips; any type of nuts; pretzels made from ... | 07/02/2002 |
| 6335041 | Dry composition for batter coating comprising soft wheat flour and leavening system An improved tempura batter system comprises an improved primer layer and improved batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components which balances control of gelatinization, coagulation and gelation wi... | 01/01/2002 |
| 6312752 | Edible fat based flakes Fat based flakes with improved product performance and which flakes are easier to make than known flakes have the composition: 0 to 2 wt % moisture 25 to 90 wt % of a bakery compatible fat, which fat displays a (Crystal-5 value of at least 40% and a ratio of (... | 11/06/2001 |
| 6312751 | Edible fat based flakes Edible fat based flakes containing a flavouring system and displaying an excellent oral and textural properties comprise: i) 0 to 2% moisture ii) 25 to 90 wt % of a fat with a Stevens hardness at 25° C. of more than 65 g iii) 0 to 15% of a flavouring system i... | 11/06/2001 |
| 6312741 | Encapsulated food acids for preservation of baked goods An improved ingredient and method of provides a bread dough with an acid environment conducive to preserving a baked good prior to baking without deleteriously affecting the bread dough prior to baking.... | 11/06/2001 |
| 6261613 | Refrigerated and shelf-stable bakery dough products The present invention includes a batter or dough that comprises a plurality of capsules and a cookable fluid in which the capsules are dispersed. Each of the capsules is comprised of a shell made of a lipid that melts at a predictable, narrow temperature ... | 07/17/2001 |
| 6235334 | No fat, no cholesterol cake and process of making the same A no fat, no cholesterol cake possesses a dry premix component, containing on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix ingredients are added to the dry premix to produce a variety... | 05/22/2001 |
| 6149960 | Process and formulation for a chemically leavened dough or bakery product Chemically leavened bakery product(s) are disclosed which have characteristics similar to bakery product(s) that have been yeast leavened. A process is provided to make such a bakery product without utilizing yeast as the source of carbon dioxide for leav... | 11/21/2000 |
| 6123975 | Improver for microwave-reheatable bakery products A tenderizer for microwave-reheatable baked products, which is added to doughs to make fully or partially baked products, contains at least the following ingredients: fat, proteins selected from the group of soy and egg proteins, and methylcellulose. The ... | 09/26/2000 |
| 6096363 | Low molecular weight glassy carbohydrate matrix encapsulating an emulsifier dry mix Food compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000... | 08/01/2000 |
| 6090429 | Process for the manufacture of a lactitol syrup A process for the manufacture of a lactitol syrup that involves subjecting a mixture of lactose and an hydrolysate of inulin or of starch to catalytic hydrogenation.... | 07/18/2000 |
| 6013294 | Shelf-stable complete pre-mixes that are combinable to form ready-to-cook mixes or food beverage products Shelf-stable complete pre-mixes, separated into two or more components. The components are chemically and microbially stable. At least one component is a high-water-activity liquid component. The components, when combined, provide all ingredients necessar... | 01/11/2000 |
| 6004594 | Process of producing an encapsulated emulsifier in a carbohydrate matrix Compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000 μm>... | 12/21/1999 |
| 5993883 | Sweet dough mix A sweet dough dry mix is provided which incorporates highly viscous carboxymethyl cellulose in combination with hard wheat flour. When used to make up a sweet dough, the resulting dough exhibits enhanced handling when compared with similar formulations wh... | 11/30/1999 |
| 5972406 | Bioelastomers suitable as food product additives The invention provides a method for improving the texture of a food product by incorporating in the food product or a precursor of the food product a bioelastic polypeptide in an amount sufficient to increase the elasticity of the food product, the bioela... | 10/26/1999 |
| 5972404 | Process for melting and mixing of food components and product made thereof Food compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000... | 10/26/1999 |
| 5925397 | Leavening acid composition produced by heating monocalcium phosphate at elevated temperatures A composition of matter comprising a monocalcium phosphate leavening acid having a neutralizing value of between about 44 and about 63 wherein the neutralizing value is the amount by weight of sodium bicarbonate needed to neutralize 100 parts by weight of... | 07/20/1999 |
| 5916619 | Fried instant noodles and method for manufacturing the same A method for manufacturing a fried instant noodle wherein noodle strings comprising cereal flours, a chemical leavening agent and at least one enzyme selected from the group consisting of amylase and protease are steamed and then fried. The fried instant ... | 06/29/1999 |
| 5834050 | Baking mix including novel leavening acid composition produced by heating monocalcium phosphate at elevated temperatures A baking mix for preparing an edible baked good including a leavening acid comprising the product produced by heating monocalcium phosphate at an elevated temperature for a suitable period of time so that the weight of the resulting leavening acid composi... | 11/10/1998 |
| 5738900 | Process for making a readily-dispersible, dry food mix A readily dispersible, sugar-containing food mix is prepared by applying a coating of glycerin and polysorbate onto the surface of the sugar and then blending with the remaining ingredients. The coating should contain at least 60% glycerin and at least 5%... | 04/14/1998 |
| 5733593 | Rapidly hydratable konjac flour A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least least 60% of its potential peak viscosity within 10 minutes after dispersal into water at 25° C., at least 80% of its potential pea... | 03/31/1998 |
