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| Number | Title | Issue Date |
| 8114456 | Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is ... | 02/14/2012 |
| 8101225 | Aerated food product and a process for preparing the same An aerated food product comprising at least 0.05 wt %, and preferably at most 50 wt %, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than 3 micron, and preferably l... | 01/24/2012 |
| 7862846 | Food product which artificially has been given a cell-like structure by coextrusion of several components, and method and apparatus for manufacturing such food product Two or more different materials such as food material are co-extruded through adjacent orifices of an extruder. The flows of the two materials are cut in a direction transverse to the flow to form segments of flow. These segments are interspersed so as to join upstr... | 01/04/2011 |
| 7700144 | Process for preparing an aerated food product comprising protein and fiber A process of making an aerated food product comprising protein and fiber is described. ... | 04/20/2010 |
| 7563470 | Non-dairy whippable food product The present invention provides a non-dairy whippable food product which comprises an oil in water emulsion. This product is pourable at refrigeration as well as room temperature making it easily whippable. The product comprises at least 30% triglyceride fats, emulsi... | 07/21/2009 |
| 7534461 | Non-protein foaming compositions and methods of making the same A protein-free soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a surfactant and may be contained in a food product such as a beverage mix or a... | 05/19/2009 |
| 7449208 | Pourable dessert liquid product A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier. ... | 11/11/2008 |
| 7368143 | Low-calorie low-fat butter-flavored topping compositions and methods of preparation A low-calorie low-fat butter-flavored topping composition and methods of preparation are disclosed. The topping composition exhibits overrun of between about 250%-350% and has a fat content of less than about 16% and a water content of more than about 50% water. In ... | 05/06/2008 |
| 7351440 | Whippable food product with improved stability A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more sugars and an emulsifier component comprising destabilizing and stabiliz... | 04/01/2008 |
| 7329428 | Process for manufacture of aerated confections with dry blend of sugar and gelatin The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating. The marshmallow p... | 02/12/2008 |
| 7297359 | Process for the preparation of a foamed product and products obtainable by this process Foamed products based on an aqueous composition comprising an oxidised ferulyated polymer are stable both during storage and after freezing and subsequent storage. A process for preparing these products is provided. ... | 11/20/2007 |
| 7270537 | Non-coaxial injection molding valve flow control In an injection molding machine having upstream and downstream channels communicating with each other for delivering fluid material to one or more mold cavities, apparatus for controlling delivery of the melt material from the channels to the one or more mold caviti... | 09/18/2007 |
| 7267836 | Creamy foodstuff and method for production thereof The invention relates to a foodstuff having creamy to pasty characteristics having one or more biopolymers and water and having a homogeneous microstructure wherein the biopolymers are present in a very fine microscopic distribution and without discernible coarse cl... | 09/11/2007 |
| 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 |
| 7234929 | Injection molding flow control apparatus and method In an injection molding machine having upstream and downstream channels communicating with each other for delivering fluid material to one or more mold cavities, apparatus for controlling delivery of the melt material from the channels to the one or more mold caviti... | 06/26/2007 |
| 7214401 | Method of manufacturing an aerated carbohydrate containing food product This invention provides a method to aerate a carbohydrate containing food product. The method is characterized by the use of a vegetable protein that is hydrolyzed under alkali conditions as whipping agent. More in particular the invention is related to a method for... | 05/08/2007 |
| 7186435 | Milk chocolate containing water A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa b... | 03/06/2007 |
| 7165878 | Ice cream and topping mixing attachment An ice cream and topping mixing attachment for being detachably connected to an ice cream dispenser for the mixing in of a topping ingredient with ice cream. The mixing attachment includes a mixing machine housing having a connector assembly, a topping chamber havin... | 01/23/2007 |
| 7151079 | Cosmetic compositions containing a fructan, a polysaccharide and a beneficial agent, and uses thereof The invention relates to novel cosmetic compositions comprising, in a cosmetically acceptable medium, at least one fructan, at least one polysaccharide and at least one beneficial agent, a combination which gives the cosmetic compositions a velvety-smooth texture. S... | 12/19/2006 |
| 7118688 | Antioxidant compositions and methods of use thereof An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing sugars, sugar polyols, medium-chain triglycerides, polysaccharides, pol... | 10/10/2006 |
| 7094437 | Reduced-calorie freezable beverage It has now been found that reduced-calorie, freezable beverages can be made using a small amount of alcohol and a reduced amount of sorbitol or other soluble solids. Surprisingly, one embodiment of the invention is a reduced-calorie, freezable beverage that can be a... | 08/22/2006 |
| 7083821 | Low carb mousse Low carbohydrate edible dessert type compositions having net/effective carbohydrates of less than approximately 5 carbs per approximately an 8 ounce serving. The edible compositions can include mousse, chocolate toppings and frostings, and hot chocolate type beverag... | 08/01/2006 |
| 7070826 | Process and formulation for producing a multipurpose, multi-functional apple base This invention pertains to the process and formulation for the production of a multipurpose base consisting of mechanically-fractured apple cells and intact single apple cells and optionally gum stabilizers. The multipurpose base possesses desirable functional prope... | 07/04/2006 |
| 7037538 | Preparation of yogurt containing confectionery pieces and product thereof Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0°... | 05/02/2006 |
| 7037539 | Nutritious strawberry fruit juice drink and method of making the same A strawberry juice drink is described along with a method of producing the drink. The drink is made solely from strawberries without being blended with other fruit or fruit flavorings. A blend of strawberries having a Brix reading above 6.5° is pureed and filtered ... | 05/02/2006 |
| 7033634 | Whipped yogurt products and method of preparation The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement... | 04/25/2006 |
| 7029268 | Non-coaxial injection molding valve flow control In an injection molding machine having upstream and downstream channels communicating with each other for delivering fluid material to one or more mold cavities, apparatus for controlling delivery of the melt material from the channels to the one or more mold caviti... | 04/18/2006 |
| 7022356 | Protein enhanced low carbohydrate snack food Herein described is a high protein, low carbohydrate nougat having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute contains between about 19% to about 46% of the nougat by weight, the protein material contains between... | 04/04/2006 |
| 7011861 | Whipped yogurt products and method of preparation The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement... | 03/14/2006 |
| 7005287 | Process for the enzymatic modification of pectin A process for modifying a pectin comprising providing a host having PME activity and PG activity; transforming said host by silencing PG activity thereby to provide an increased PME to PG ratio; preparing a PME extract from the transformed host; using the PME extrac... | 02/28/2006 |
| 6998146 | Food products and their method of preparation The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides... | 02/14/2006 |
| 6977091 | Froth showering The invention relates to a method to improve the appearance and texture of froth on a liquid food product. The liquid food product is prepared in a receptacle with a froth layer above a liquid layer. Droplets of a liquid are sprayed on the froth layer to increase th... | 12/20/2005 |
| 6964789 | Soluble powder for espresso type beverage The present invention relates to a soluble coffee beverage powder, which, upon the addition of water, forms a coffee beverage having a foamed upper surface such that substantially all of the foam is made up of bubbles having a diameter in the range of 0.05 to 0.5 mm... | 11/15/2005 |
| 6941858 | Efficient manufacture and distribution of chilled solid food products An efficient manufacturing and distribution system for food products that are normally served at temperatures well below ambient uses a two stage manufacturing process. In the first stage, a neutral base product is prepared in bulk and is shipped to point of sale at... | 09/13/2005 |
| 6927282 | Clarification of protein precipitate suspensions using anionic polymeric flocculants Protein suspensions comprising soluble and insoluble components are purified via flocculation with anionic polymers, such as polyacrylamides, potato starch, or modified cellulose. The procedure improves the efficiency of solid/liquid separations and can minimize or ... | 08/09/2005 |
| 6908053 | Ice shaver An ice shaver machine that includes a hopper for receiving ice, a blade and scraper for drawing the received ice across the blade, thereby producing thin, snow-like ice shavings or flakes, which are scraped to a spout, which, in turn, is provided for delivering the ... | 06/21/2005 |
| 6872416 | Aromatized soluble creamer powder The invention relates to an aromatized, soluble creamer powder. The creamer particles are formed of a matrix of one or more proteins, fats, and carbohydrates, and an aroma system. The aroma system is formed of aqueous coffee aroma components and soluble coffee solid... | 03/29/2005 |
| 6814997 | Soluble powder for espresso type beverage The present invention relates to a soluble coffee beverage which closely assimilates the texture characteristics of an Italian espresso, namely a beverage with a fine crema, but which has a reduced bitterness compared with freshly brewed espresso but which neverthel... | 11/09/2004 |
| 6770317 | Whipped cream Whipped cream of the present invention contains substantially no spherical fat particles having a particle diameter of 1 μm or greater, or contains 10% or more of spherical fat particles having a particle diameter of 0.1 μm or smaller, or contains 20% by volume or... | 08/03/2004 |
| 6713113 | Foaming ingredient and powders containing it A powdered soluble foamer ingredient for producing enhanced foam in foodstuffs and beverages is described. The particles of the powdered soluble foamer ingredient are formed of a matrix containing carbohydrate and protein and entrapped gas. The gas is pressurised to... | 03/30/2004 |
