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| Number | Title | Issue Date |
| 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 |
| 6340654 | Freshness-retaining agent and method for agricultural/horticultural products A freshness-retaining agent for an agricultural or horticultural product comprises an organic acid and a hydrgencarbonate. The organic acid may preferably be an organic acid which in the presence of water given off from the agricultural or horticultural p... | 01/22/2002 |
| 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 |
| 6180151 | Leavened dough extrusion process A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. The impr... | 01/30/2001 |
| 6165533 | Method of preparing dough In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to... | 12/26/2000 |
| 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 |
| 6132792 | Alkali metal bisulfates as acidulants in leavened baked goods The invention relates to a leavened baked good including alkali metal bisulfate and a substance capable of releasing gas upon reaction with the alkali metal bisulfate to leaven the baked good.... | 10/17/2000 |
| 6080441 | Leavening acid composition A composition of matter useful as a leavening acid produced by heating anhydrous monocalcium phosphate for a suitable time and at a suitable temperature so that the resulting composition contains between about 25 and about 72 percent by weight of P2 | 06/27/2000 |
| 6030654 | Composition for no fat of reduced fat bakery products Chemically leavened baking compositions, i.e., batters and doughs, intended for the production of no fat or reduced fat bakery products which comprise flour; no more than about 15 wt. % of the unbaked composition of shortening; a total water content such ... | 02/29/2000 |
| 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 |
| 5882712 | Use of calcium chloride and magnesium chloride as leavening acids for batter and dough compositions The use of calcium chloride, magnesium chloride, their hydrates, and mixtures thereof, as chemical leavening acids in the preparation of baked goods. Such chemical leavening composition is used in both batter compositions and dough compositions.... | 03/16/1999 |
| 5773068 | Leavening system and products therefrom A novel leavening composition containing hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.... | 06/30/1998 |
| 5554404 | Leavening acid composition 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... | 09/10/1996 |
| 5431944 | Batter mix for frozen food products and method of making A batter mix for foodstuffs which provides a reconstituted food product having a tender and crisp exterior and a moist interior. A frozen food product comprising a foodstuff coated with the batter mix, like French fries, can be reconstituted by a variety ... | 07/11/1995 |
| 5409724 | Leavening composition and process of making A novel leavening composition comprising calcium acid pyrophosphate in combination with a carbonate factor, said composition exhibiting, in the dough rate of reaction (DRR) test, a maximum rate of release of carbon dioxide occurring between about 17 to ab... | 04/25/1995 |
| 5405636 | Leavening composition The composition comprises dimagnesium phosphates in combination with a carbonate factor. The dimagnesium phosphates comprise a mixture of dimagnesium phosphates trihydrate, amorphous dimagnesium phosphate and possibly a small amount of dimagnesium pyropho... | 04/11/1995 |
| 5234706 | Processes for products from potatoes and other roots, seeds, and fruit A variety of different food products, prepared from edible roots, seeds, and starchy fruits including potatoes, arrowroot, water chestnut, jicama, buckwheat, legumes, millet, milo, barley, oats, corn, teff, rice, cotton seed meal, bread fruit, pumpkin, wi... | 08/10/1993 |
| 5225225 | Chemical leavening system The present invention provides an improved leavening system which comprises at least one leavening acid and at least one novel chemical leavening base. The new chemical leavening bases comprise a baking bicarbonate, preferably an alkali metal bicarbonate,... | 07/06/1993 |
| 5225226 | Chemical leavening system The present invention provides an improved leavening system which comprises at least one leavening acid and at least one novel chemical leavening base. The new chemical leavening bases comprise a baking bicarbonate, preferably an alkali metal bicarbonate,... | 07/06/1993 |
| 5204137 | Processes for products from sweet potato A variety of different food products, prepared from edible tubers of the morning glory family, Convolvulaceae. are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.... | 04/20/1993 |
| 5153018 | Chemical leavening system The present invention provides an improved leavening system which comprises at least one leavening acid and at least one novel chemical leavening base. The new chemical leavening bases comprise a baking bicarbonate, preferably an alkali metal bicarbonate,... | 10/06/1992 |
| 4970086 | Expanded low density snack product and process of making An expanded low density snack food product is prepared by first aerating a plastic mass of an edible particulate snack food base material, an edible film forming material, an edible viscosity modulator, an edible protein and water. The aerated mass then i... | 11/13/1990 |
| 4966782 | Chemical leavening system There is disclosed novel leavening systems, doughs and baked goods which employ stabilized x-ray amorphous calcium carbonate as the carbonate factor in combination with suitable leavening acids. Also disclosed are sodium-free leavening systems providing e... | 10/30/1990 |
| 4929467 | Processes for products from lotus A variety of different food products, prepared from lotus, arrowhead and buckbean varieties of the families Nymphaeaceae, Alismateceae and Gentianaceae, is substituted for wheat and other grains, milk, eggs, and a partial substitute for nuts.... | 05/29/1990 |
| 4925696 | Processes for products from malanga A variety of different food products, prepared from malanga, taro, amorphophallus and other plants of the family Araceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.... | 05/15/1990 |
| 4925697 | Process for products from sweet potato A variety of different food products, prepared from tubers with light colored flesh varieties of the morning glory family, Convolvulacae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.... | 05/15/1990 |
| 4923709 | Processes for products from cassava A variety of different food products, prepared from cassava varieties of the family, Euphorbiaceae, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.... | 05/08/1990 |
| 4900577 | Leavening composition for crackers A leavening composition for chemically leavening crackers is disclosed, which composition comprises ammonium bicarbonate, potassium carbonate and an edible acidic component.... | 02/13/1990 |
| 4847100 | Control of symmetry of microwave cakes A culinary mix is provided for baking in a microwave oven wherein the amount of leavening agent is controlled to control the symmetry of the baked layer.... | 07/11/1989 |
| 4115313 | Bile acid emulsions The invention is directed to emulsion compositions of, or including, bile acids, their conjugates, lower alcohol esters or salts of said acids or conjugates; water to effect solution of one or more of said defined bile acids; and at least one of: glycerid... | 09/19/1978 |
| 4004036 | Effervescent molded triturate tablets Preparation of effervescent molded triturate tablets which are rapidly disintegratable and soluble or dispersible in hot or cold aqueous media, said tablets comprising a mixture including two separate, originally pulverulent materials, which are capable o... | 01/18/1977 |
| 3959499 | Leavening composition and storage stable cake mixes made therewith Method of making a storage stable cake mix; a leavening agent coating comition for preventing premature reaction of the sodium bicarbonate leavening agent with the acidic leavening agent when both types of leavening agent are to be mixed with the other c... | 05/25/1976 |
