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| Number | Title | Issue Date |
| 7674492 | Preconditioner having independently driven high-speed mixer shafts An improved, dual-shaft preconditioner (10, 70, 102) is provided having independent drive mechanism (18, 20, 78, 80) operatively coupled with a corresponding preconditioner shaft (14, 16, 74, 76, 106, 108) and permitting selective rotation of th... | 03/09/2010 |
| 7595076 | Molecular press dehydrating agents for vegetative tissue comprising starch hydrolysates or their derivatives The present invention relates to a molecular press dehydrating agents for vegetative tissues comprising starch hydrolysates or their derivatives. Preferably, the starch hydrolysates of the present invention may be maltodextrin specifically, and the derivatives of st... | 09/29/2009 |
| 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 |
| 7375141 | Soluble carob The invention concerns a gum carob with average mole weight (Mw) ranging between 2.5.105 and 1.5.106 g/mol and whereof at least 60 wt. % of said gum is soluble in an aqueous medium at a temperature not higher than 60° C. ... | 05/20/2008 |
| 7348036 | Flours and starch with a very high amylopectin content and methods for the production and uses thereof A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, a... | 03/25/2008 |
| 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 |
| 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 |
| 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 |
| 7189423 | pH control of sauces used on acidified pasta or rice A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes by mixing a sauce which has had its pH modified by a mixture of an e... | 03/13/2007 |
| 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 |
| 7153904 | Starch/carboxylated polymer composites This invention relates to an inhibited non-solubilized granular starch modified by less than 5% of a carboxylated polymer. In addition, a process is provided wherein a non-solubilized, substantially granular starch is mixed with a carboxylated polymer, dried to form... | 12/26/2006 |
| 7118764 | Process for cooking/drying high-amylose starches The subject of the present invention is a process for preparing pregelatinized high amylose starch, comprising the steps consisting of: forming a suspension comprising a high amylose starch and water; subjecting th... | 10/10/2006 |
| 7094317 | Process of manufacturing and using highly refined fiber mass The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material from primarily parenchymal cell wall structures in an aqueous solution which need not contain an a... | 08/22/2006 |
| 7090877 | Cottony bean curds and method of manufacturing the cottony bean curd A method of manufacturing cottony bean curd having freezing-durability, comprising the steps of acting a coagulant on soymilk, in which ungelatinized starch has been formulated, at a temperature lower than the gelatinization starting temperature of the starch and he... | 08/15/2006 |
| 7074300 | Cellulose fiber-based compositions and their method of manufacture The present invention comprises an improved method for refining cellulose that produces a highly refined cellulosic material. The method comprises soaking raw material in a mild NaOH using reduced temperatures and pressures, and refining the material with a plate re... | 07/11/2006 |
| 7070822 | Powdered adhesive for foods The present invention is directed toward a free flowing powdered blend of a polysaccharide and a crystalline polyol for use as an edible adhesive for particulate materials such as seasonings and flavorings. The powdered adhesive blend can easily be mixed with season... | 07/04/2006 |
| 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 |
| 7041175 | Method for the continuous production of hydrolytically broken down and possibly substituted starch, use of hydrolytically broken down starch and device for producing same The invention relates to a method for the continuous production of hydrolytically broken down starch or hydrolytically broken down substituted starch products such as hydroxyethyl- or hydroxypropyl starch. The invention essentially consists of carrying out most of t... | 05/09/2006 |
| 7033635 | Aqueous composition useful for stabilizing and texturizing dairy products and process for preparing the same The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a food composition comprising a dairy product base and said aqueous compos... | 04/25/2006 |
| 7005155 | Cereal product and process The present invention relates to a process for the manufacture of a cereal product having an improved protein content and improved baking properties, whereby one mills cereals up to between 50 to 70% with regard to the kernel, that one from a part feed of said flour... | 02/28/2006 |
| 6964771 | Method for stably incorporating substances within dry, foamed glass matrices The invention provides methods for producing foamed glass and the compositions obtained thereby. The compositions are suitable for stable storage of a wide variety of substances, particularly biological and pharmaceutical. ... | 11/15/2005 |
| 6960703 | Grain production method for maize starch with novel functionality A novel method of producing maize grain with desirable functionality has been developed involving planting two different maize hybrids within the same field. The two maize hybrids are planted in alternating blocks of rows. One hybrid is male sterile such that the se... | 11/01/2005 |
| 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 |
| 6932861 | Edible PGA coating composition An edible, hardenable coating composition is disclosed which comprises high levels of low viscosity propylene glycol alginate and a surfactant, which may additionally contain a filler, a pigment and optionally a small amount of a secondary film former and/or a stren... | 08/23/2005 |
| 6933000 | Processed mozzarella cheese and method for its production The present invention relates to method of making processed cheese, especially mozzarella type cheese, comprising the steps of A) preparing a blend comprising young low-sodium-chloride cheese, hydrocolloids, and emulsifying salts, B) cooking the blend as obtained in... | 08/23/2005 |
| 6929815 | Method of increasing the α-amylase-resistant starch content (rs content) of a polysaccharide, polysaccharides, the use thereof and food containing said polysaccharides The invention relates to a process for increasing the content of α-amylase-resistant starch (RS content) of a polysaccharide wherein the polysaccharide used is, under a water deficit, incubated, t... | 08/16/2005 |
| 6908637 | Process for debittering peanut hearts The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable tast... | 06/21/2005 |
| 6899906 | Reticulation-free water-dispersible coating composition for food substrates A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the occurrence of objectionable white-lump reticulation. The coating contains ... | 05/31/2005 |
| 6899913 | Foodstuff containing discrete starch particles The invention relates to starch used in the food industry, more specifically to starch used in processed foodstuff that, at least in one processing step, is subject to heat and, or shear treatment. The invention provides use of modified starches and methods to use t... | 05/31/2005 |
| 6896923 | Frozen confection Frozen confections having a combination of ingredients which permit the formulator to continue to provide outstanding organoleptic properties while at the same time reducing the caloric impact for those consumers who desire to limit their caloric intake. In a first ... | 05/24/2005 |
| 6893675 | Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions An acidified imitation cheese sauce or pudding is prepared comprising a thickener, an acidulant in an amount not grater than about 0.5% equivalents of glacial acetic by weight of the composition, and a protein in an amount of less than 1% by weight of the compositio... | 05/17/2005 |
| 6890579 | Reversible gel formation The invention relates to a gelling agent for production of a reversible gel. The gelling agent is a degraded root or tuber starch comprising at least 95 wt. % of amylopectin, based on dry substance of the starch. The gelling agent according to the invention is parti... | 05/10/2005 |
| 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 |
| 6884445 | Matrix-forming composition containing pectin One aspect of the present invention relates to 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... | 04/26/2005 |
| 6881433 | Food products containing altered starch Novel plants having an altered ability to produce starch, including an improved ability to produce structurally-altered starch or starch of altered quality are disclosed. The invention further relates to processes for obtaining such plants, wherein mutant plants are... | 04/19/2005 |
| 6863908 | Universal sauce base A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable ... | 03/08/2005 |
| 6858245 | Agglomerated starch-based product for food preparations An agglomerated starch-based product and a dry mixes based thereon are provided suitable for preparing instant food preparations. The agglomerated starch-based product is a homogeneous powder wherein each powder particle is an agglomeration of randomly distributed f... | 02/22/2005 |
