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| Number | Title | Issue Date |
| 8178149 | Method and apparatus for producing fruit leather from a fruit mass A method and an apparatus (100, 100′) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry substance of at least 50% and a share of water. The fruit mass... | 05/15/2012 |
| 8158182 | No evaporation process to produce gum based fruit snacks The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking wit... | 04/17/2012 |
| 8092853 | Gel based livestock feed, method of manufacture and use A method of making a gel-type livestock feed includes initially forming a feed mixture by mixing feed nutrient components, water, alginate, and a calcium component insoluble in water or a sequestrate to inhibit the calcium component from reacting with the alginate. ... | 01/10/2012 |
| 8062686 | Dietary supplement, and methods of use One aspect of the invention provides dietary fiber compositions comprising effective amounts of glucomannan, xanthan gum, and alginate to produce a desired viscosity. The invention also provides food products comprising an effective amount of a dietary fiber composi... | 11/22/2011 |
| 8003152 | Fast-hydratable konjac composition Disclosed is a fast-hydratable konjac composition and a process of modifying regular konjac. The invention further discloses the formulation of a synergistic composition with modified konjac and other supporting agents. The resulted product is readily hydrated in wa... | 08/23/2011 |
| 7981458 | Food material and food product using the same Provided is a food material which contains, as its main ingredients, a wheat protein and at least one of a fusuma bran and a nuka bran, and which eliminates a poor texture peculiar to the fusuma bran, the nuka bran, and a mixture of the fusuma bran and the nuka bran... | 07/19/2011 |
| 7927645 | Enhancing clarity and/or stability properties of protein-containing liquids and gels The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are wh... | 04/19/2011 |
| 7887866 | Clarification of sphingans and compositions thereof The invention relates to mutant strains of the genus Sphingomonas which have a mutation in at least one gene encoding a protein involved in polyhydroxybutyrate (“PHB”) synthesis that allows the mutant strains to produce PHB-deficient sphingans. The invent... | 02/15/2011 |
| 7879382 | Stabilizers and compositions and products comprising same Compositions containing microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them. Additionally, there are also described edible food products and industrial suspensions formed from these compositions. ... | 02/01/2011 |
| 7744942 | Thickening composition having improved viscosity-emerging property A thickening composition characterized in that the thickening composition comprises a xanthan gum in which a potassium salt is attached to a powder surface of the xanthan gum. ... | 06/29/2010 |
| 7544379 | Composite containing fine cellulose A fine-cellulose-containing complex comprising 60 to 80 wt % of fine cellulose, 2 to 12 wt % of locust bean gum, 0.5 to 8 wt % of xanthan gum and 0 to 37.5 wt % of a hydrophilic material(s), the complex being a powder wherein the average particle size of particles f... | 06/09/2009 |
| 7422763 | Acid controlled induced viscosity fiber system and uses thereof The present invention relates generally to a method of blunting the postprandial glycemic response to a meal by feeding an acid controlled induced viscosity fiber system. The first component of the induced viscosity fiber system is anionic soluble fiber. The second ... | 09/09/2008 |
| 7422638 | Sago-based gelling starches Sago-based gelling starches and the use thereof. Such modified starches exhibit exceptionally fast gelling properties, high gel strengths, and exceptional elasticity. These properties allow for significantly reduced processing times, including reduced hold times. Fu... | 09/09/2008 |
| 7399494 | Quick water-dissolved film product, for treating milk with bacteria and/or enzymes High solubility film product comprising a starch and/or a cellulose and at least one bacterium or enzyme chosen from those necessary for milk fermentation, coagulation or curdling. ... | 07/15/2008 |
| 7396552 | Stable acidic milk drinks, process for producing the same, and additive for acidic milk drinks to be used therein Stable acidic milk drinks characterized by composed of an acidic milk drink base together with collagen peptides obtained by hydrolyzing collagen and stabilizers. Thus, it becomes possible to add a collagen substance to the existing drinks containing various stabili... | 07/08/2008 |
| 7378122 | Tri-gum blend A tri-gum blend of (a) xanthan gum, (b) gellan gum and (c) pectin gum is used to provide mouthfeel and stability to beverages, preferably smoothie beverages. Xanthan gum is present in an amount ranging from about 0.002% to about 0.5%, preferably from about 0.025% to... | 05/27/2008 |
| 7364767 | Food additive The invention relates to a food additive having carraghenate ι and sodium stearyl-2-lactylate (SSL). The inventive food additive, which has emulsifying and/or stabilising properties, can be used in the food industry and in the production of food products. ... | 04/29/2008 |
| 7354613 | Method for treating processed food products Contacting a processed food product with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the product or retards bacterial growth on the product or both reduces bacterial contamination and retards bacterial ... | 04/08/2008 |
| 7351437 | Pet food compositions comprising electrostatically charged gelatin Animal feed compositions comprising amounts of protein, carbohydrate, fat and a functional ingredient for preventing hairball formation are provided. The functional ingredient comprises at least one member selected from the group consisting of electrostatically char... | 04/01/2008 |
| 7338681 | Process to prepare a premium formulated fried egg The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 03/04/2008 |
| 7338679 | Gel compositions and utilization thereof Novel gel compositions having a sarcocarp-like texture and taste (mouth feelings): and foods having a sarcocarp-like texture with the use the same. These novel gel compositions comprise pectin, a divalent metal ion and water optionally together with negatively charg... | 03/04/2008 |
| 7332192 | Soy protein isolate A soy protein isolate and method for preparing the same are shown. The novel soy protein isolate possesses excellent suspension stability and flavor. The process used to produce the soy protein isolate includes an enzyme hydrolysis process, and the resulting soy pro... | 02/19/2008 |
| 7329429 | Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and/or stanol esters and cocoa solids having a high ... | 02/12/2008 |
| 7326430 | Method of preparing liquid compositions for delivery of N-[N- (3,3-dimethylbutyl-L-α-aspartyl]-L-phenylalanine 1-methyl ester in food and beverage systems This invention provides a method for preparing a liquid composition of N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester comprising the steps of (a) providing a liquid carrier; and (b) mixing N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalani... | 02/05/2008 |
| 7323201 | Highly soluble form of tricalcium citrate, and methods of its making and use We report herein a composition comprising tricalcium citrate, wherein the tricalcium citrate has an X-ray powder diffraction pattern comprising peaks at 2-theta (2θ) values of about 8.236, about 16.02, about 17.97, about 19.75, about 21.42, about 25.74, and about 2... | 01/29/2008 |
| 7323202 | Composition for forming a casing and method of use A composition for coating foodstuffs is described, where the composition comprises a first polysaccharide that is negatively charged in the composition and gels under the influence of cations, and at least a second polysaccharide which is neutral in the composition.... | 01/29/2008 |
| 7320807 | Co-extruded cheese snacks A cheese snack (10) includes an extruded annular cheese product (12) and a flavoring core (11) co-extruded within the cheese product. The core is normally flowable at room temperature. The product and core have substantially planar end faces wit... | 01/22/2008 |
| 7320810 | Food product with high viscosity The present invention relates to food products comprising in percent by weight of dry matter, 0.5-5% of a viscous soluble fibre, 2-20% oat bran concentrate, and 7-35% cereal bran. The specific amount of these constituents provide for a high viscosity and are suitabl... | 01/22/2008 |
| 7316827 | Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta noodles. ... | 01/08/2008 |
| 7290367 | Tear resistant gel articles for various uses A soft gelatinous elastomer composition and article useful as fishing bait, floss, liner and other uses formed from one or a mixture of two or more of a one or a mixture of two or more of a hydrogenated controlled distribution styrene block copolymer(s) and one or m... | 11/06/2007 |
| 7289583 | Method of and apparatus for single antenna interference rejection through relaxation A method of and apparatus for single antenna interference rejection (SAIR) relaxation. Interference in a received signal is reduced by performing synchronization and whitening of the received signal. The synchronization and whitening includes performing the followin... | 10/30/2007 |
| 7288279 | Formulated fried egg product The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 10/30/2007 |
| 7288277 | Instantly dispersible pregelatinized starches for use in food products A food thickener is provided in the form of agglomerated instant starch, which contains a combination of one or more pregelatinized starches and a specific water-soluble food ingredient possessing specific surface active functionality. The pregelatinized starch comp... | 10/30/2007 |
| 7279192 | Shelf-stable shredded cheese The present invention provides shelf-stable shredded cheeses and methods of preparing such shelf-stable shredded cheeses using a combination of a natural or process cheese, a cheese powder, glycerin, and a filler. The shredded cheeses of this invention are shelf-sta... | 10/09/2007 |
| 7276126 | Production of enzyme-resistant starch by extrusion A process for producing alpha-amylase resistant starch comprises extruding a feed starch at a temperature in the range of about 60-220° C., thereby producing a product alpha-amylase resistant starch. The feed starch can be in the form of an aqueous slurry or paste ... | 10/02/2007 |
| 7276229 | Oral compositions comprising a viscosity modifier for reduction of tooth erosion The use of viscosity modifying polymer materials, commonly used as stabilisers, thickeners and emulsifiers, as tooth erosion inhibitors in acidic compositions for oral administration, especially in acidic beverages such as fruit drinks and oral healthcare products s... | 10/02/2007 |
| 7270842 | Thermal gelation of foods and biomaterials using rapid heating The invention uses rapid heating to effect a material property change in a biomaterial. The biomaterial is heated to a predetermined real temperature, whereas the biomaterial's total thermal treatment is described by an equivalent temperature and an equivalent time ... | 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 |
| 7258428 | Multiple head concentric encapsulation system A multi-headed ink-jet system adapted to eject encapsulated liquids is provided, which includes a plurality of concentric piezoelectric members. Each concentric piezoelectric member has a chamber configured to carry a liquid therethrough, and each concentric piezoel... | 08/21/2007 |
