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| Number | Title | Issue Date |
| 8323720 | Process for forming shaped foods from fruit meal The disclosure provides a process for producing a ready-to-eat (RTE) fruit food product, comprising: obtaining a quantity of granulated fruit meal; and forming the fruit meal into a predetermined shaped product, comprising: applying a heat sufficient to cause the fr... | 12/04/2012 |
| 8313789 | Methods of promoting the growth of beneficial bacteria in the gut A method of promoting the growth of beneficial bacteria in the gut of a human in need thereof, which involves administering to a human a composition containing an effective amount of Ara-(1-5)-(Ara)n-(1-5)-Ara as a prebiotic, where n=0-18. ... | 11/20/2012 |
| 7833558 | Method for preparing fibre-containing pectin and products and uses thereof A method is provided for treating pectin-containing plant materials in a manner to obtain fiber-containing pectin products, and subsequently pectin products, having a high molecular weight of the pectin polymer and a homogeneous distribution of the de-esterified sit... | 11/16/2010 |
| 7455869 | Composition for preparing artificial fruit flesh and food product containing the same The present invention provides novel compositions having an eating texture similar to that of a natural fruit flesh, an artificial fruit flesh having an eating texture similar to that of natural fruit flesh prepared by using the compositions, and a food product cont... | 11/25/2008 |
| 7442397 | PEGylated fibrinogen-based biomatrix The invention involves methods and materials related to fibrin-based biomatrices. ... | 10/28/2008 |
| 7422764 | Matrix-forming composition containing pectin A liquid edible composition with a pH of more than 6, a viscosity below 600 mPas at a shear rate of 100s-1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH below 5 and a temperature of 37° C., the composition comprising at least... | 09/09/2008 |
| 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 |
| 7357955 | Acid beverage composition utilizing an aqueous protein component This invention is directed to an acid beverage composition having a pH of from 3.0 to 4.5 having (A) a hydrated protein stabilizing agent; (B) at least one flavoring material; and (C) a slurry of an aqueous protein material prepared by a process including preparing ... | 04/15/2008 |
| 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 |
| 7285301 | Method for producing nutritionally balanced food compositions This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protei... | 10/23/2007 |
| 7252848 | Flavored oil-in-water emulsions for food applications The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combina... | 08/07/2007 |
| 7247333 | Stabilized milk product containing fruit and fruit juice A milk product containing milk, pectin and a fruit ingredient is disclosed, which uses a significant percentage of real milk and which reduces the chalky-taste of prior art fruit-flavored milk products. A process for making such a milk product is also disclosed, whe... | 07/24/2007 |
| 7244463 | enhanced animal food product The present invention advances prior art animal food products by providing an animal food product formulated with Garicinia mangostana L., or Mangosteen fruit, from the Mangosteen plant. The addition of Mangosteen to the animal food product of the present inv... | 07/17/2007 |
| 7241467 | Stabilized milk product containing juice A milk product containing milk, pectin and juice from fruit, vegetables and other natural ingredients is disclosed, which uses a significant percentage of real milk and which minimizes the chalky-taste of prior art fruit-flavored milk products. A process for making ... | 07/10/2007 |
| 7229659 | Process for making stable protein based acid beverage This invention is directed to a process for preparing a stable suspension of a protein material in an acidic beverage, having; blending (A) a hydrated and homogenized protein material slurry with (B)... | 06/12/2007 |
| 7220381 | Method for high pressure treatment of substances under controlled temperature conditions A product carrier for use in pressure processing substances is substantially fluidically closed, and is insulated, to prevent heat transfer from the product being treated to the cooler wall of the pressure vessel. The insulating material has compression heating prop... | 05/22/2007 |
| 7214400 | Flavor enhancing oils Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a ... | 05/08/2007 |
| 7169427 | Fibre containing composition Compositions of a water in water emulsion having a first phase of gelled particles with specific aspect ratio and width, are suitable for application in products. The compositions impart a creamy impression to the final product. ... | 01/30/2007 |
| 7166312 | Process for stabilizing proteins in an acidic environment with a high-ester pectin A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester pectin. Also described is a recombinant pectin methyl esterase. ... | 01/23/2007 |
| 7153536 | Method for preparation of a food sauce A method for preparation of a food sauce having a fresh fruit suspension. The method disclosed by the invention involves manipulating the pre-gel of a low methoxyl pectin by various processing steps and ingredient additions. The end product provides a sauce having a... | 12/26/2006 |
| 7141261 | Production of pectin from soybeans A novel process for extracting pectin from waste hull/hypocotyl streams during soybean processing is shown. Chemical extracting agents in addition to or in conjunction with heat and agitation are used to extract pectin from the waste streams. The pectin is then prec... | 11/28/2006 |
| 7118776 | Phytase-treated acid stable soy protein products This invention is directed to an acidic beverage composition, comprising; (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and... | 10/10/2006 |
| 7115297 | Nutritionally fortified liquid composition with added value delivery systems/elements/additives A shelf-stable, ready to use, water-like composition for humans/animals; as an adjunct to fiber-water, and/or safe drinking water, consumed directly, tube feedings, or in the preparation/reconstitution of food(s)/beverage(s). Fortified Fiber-Water is fiber-water, wi... | 10/03/2006 |
| 7097869 | Nutraceutical chips and production method thereof In this application are disclosed a method for producing nutraceutical chips, comprising the steps of: preparing a viscous liquid by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treat... | 08/29/2006 |
| 7078068 | Methods for coagulating collagen using phosphate brine solutions Methods for coagulating collagen and producing a food product by contacting the collagen with a solution comprising at least about 40% by weight of a phosphate salt mixture wherein the phosphate salt mixture is comprised of at least two phosphate salts selected from... | 07/18/2006 |
| RE39125 | Swallowing-assistive drink To provide a swallowing-assistive drink for medicines that improves swallowing various medicines, is convenient and substitutable with ordinary drinking water, and does not disturb the efficacy of medicines and a swallowing method. A swallowing-assistive drin... | 06/13/2006 |
| 7060313 | Citrus peel processing system and method A method and system for processing citrus peel to produce food grade products and environmentally safe liquid discharge, by cutting mixing, heating, separating, pressing and drying the citrus peel. ... | 06/13/2006 |
| 7049435 | Extractive methods for purifying sucralose The present invention relates to novel extractive methods for purifying sucralose. The present invention also relates to compositions comprising the sucralose preparations made by the methods of the present invention. ... | 05/23/2006 |
| 7037545 | Multi-stage thickening composition for use with packaged food items and process for using same A multi-stage thickening composition for use in facilitating the handling and continuous packaging of a food product, and for providing a desired final shape and texture for the food product. Relatively rapid-setting and slower-setting consumable gels form one prefe... | 05/02/2006 |
| 7033625 | Labelless, rolled food item and its fabrication A rolled food item (110) is fabricated by rolling a strip of support material (16) and food (14) about its leading end (136) into a roll. Prior to its rolling into the roll, a deposit (144) of water is sprayed onto the food (14 | 04/25/2006 |
| 7022683 | Pharmacological compositions comprising pectins having high molecular weights and low degrees of methoxylation The inventions disclosed herein relate to compositions for the sustained release of pharmacological agents comprising pectins having a combination of both a high molecular weight and a low degree of methoxylation. ... | 04/04/2006 |
| 6998480 | Process for improving sucralose purity and yield This invention relates to processes for purifying sucralose by the use of an initial non-crystallization purification procedure followed by three or more sequential crystallization steps and recycle of the mother liquor remaining from each crystallization step to th... | 02/14/2006 |
| 6989166 | Soft drink replacer The present invention relates to a method for the treatment and/or prevention of overweight in a monogastric mammal. More particularly, the invention is concerned with such a method comprising administering to the mammal a liquid edible composition with a pH of more... | 01/24/2006 |
| 6951661 | Gel products fortified with calcium Disclosed are improved, intermediate moisture sweetened gelled food compositions fortified with calcium supplied by calcium phosphate that is dispersed in an oil and/or fat. The gelled compositions comprise: A) about 55 to 85% by weight nutritive carbohydrate sweete... | 10/04/2005 |
| 6942886 | Soft candies for ice cream and method of making A process is provided for preparing soft, gummy candies that retain their physical shapes well and have a pleasant bite and chew when employed in ice cream. The process entails preparing a first premix of sucrose, glycerin, corn syrup and water and blending it with ... | 09/13/2005 |
| 6929814 | Process for preparing beads as food additive and product thereof Beads as food additive consisting of a matrix of a reticulated multivalent cation containing acid polysaccharide and at least one water soluble and/or volatile liquid or solid active ingredient filling at least partly the voids built by the acid polysaccharide are p... | 08/16/2005 |
| 6921548 | Low pH food composition stabilization process This invention relates to a process for manufacturing nutritionally balanced food compositions suitable for retort sterilization which have a low pH, extended shelf life, high antimicrobial activity, and which include protein in a stable emulsion. The primary protei... | 07/26/2005 |
| 6905721 | Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions An imitation cheese composition containing moisture, preferably in an amount that is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and ... | 06/14/2005 |
| 6890578 | Acidic protein foods, process for their production and stabilizer Acidic protein foods employing pectin which has been low-molecularized to a viscosity of no greater than 150 mPa·s as a stabilizer for the acidic protein foods, wherein the pectin is added at greater than 0.4 wt % to the acidic protein foods. It is possible to achi... | 05/10/2005 |
| 6887508 | Protein stabilizing agent The present invention relates to a protein stabilizing agent for stabilizing a protein suspension in an aqueous acidic liquid such as a juice. The protein stabilizing agent is comprised of a high methoxyl pectin and a propylene glycol alginate. The present invention... | 05/03/2005 |
