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| Number | Title | Issue Date |
| 7927646 | Refrigeration-temperature spreadable butter-based product A method of forming a butter product comprises forming a primary oil-in-water emulsion by dispersing liquified stearine butterfat in a butter serum, the liquified stearine butterfat forming stearine globules within the butter serum. The primary oil-in-water emulsion... | 04/19/2011 |
| 7829131 | Package for molded food product and method A solid food product is molded in a mold cavity and is thereafter packaged in the mold cavity. The mold cavity is formed in a sheet and includes a side wall which extends from the sheet and a bottom wall which includes an inverting portion which extends from said si... | 11/09/2010 |
| 7279191 | Method of forming a non-fractionated, room temperature pourable butter A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly c... | 10/09/2007 |
| 7195791 | Method for production of archidonic acid The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further discl... | 03/27/2007 |
| 7098246 | Natural compounds and their derivatives for the prevention and treatment of cardiovascular, hepatic and renal diseases and for cosmetic applications The present invention refers to the use of phenolic compounds and their derivatives represented by formula I wherein R1 and R2 are selected from among: OH, OCOalkyl, or OCOalkenyl, and R3 is either H, OH, OCOalkyl or OCOalkenyl, wher... | 08/29/2006 |
| 6953598 | Dairy-based candy production utilizing plate and frame assembly An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a ... | 10/11/2005 |
| 6932999 | Food supplemented with a carnitine, suitable for stimulating the biosynthesis of polyunsaturated fatty acids from the saturated fatty acids contained in the food A food selected from the group comprising milk and dairy products derived from milk, comprising a carnitine in an effective amount to stimulate, through the natural fatty acid metabolic processes that take place in a consumer of said food, the synthesis of polyunsat... | 08/23/2005 |
| 6916499 | Method of forming a light butter A method of forming a light butter that includes removing water or butter fat from a feed material to yield a first intermediate and a second intermediate, the feed material including butter, the first intermediate including butterfat, the second intermediate includ... | 07/12/2005 |
| 6858241 | Farinaceous surface product that is toaster reheatable and method A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to form an outer high solid fat index layer. Reheating the product in a toa... | 02/22/2005 |
| 6793955 | Method of forming a butter/margarine blend A method of forming a butter/margarine blend that includes removing water of butterfat from a feed material that includes butter to yield an intermediate, combining a non-dairy fat with the intermediate to form an intermediate blend, and processing the intermediate ... | 09/21/2004 |
| 6756070 | Natural peanut butter An all natural ingredient peanut butter and/or peanut butter spread which contains a homogeneous mixture of peanut particles, peanut oil and a natural stabilizer. The natural stabilizer forms a matrix with the peanut particles and peanut oil to inhibit or prevent th... | 06/29/2004 |
| 6749849 | Method for producing arachidonic acid The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is... | 06/15/2004 |
| 6703064 | Natural peanut butter An all natural ingredient peanut butter and/or peanut butter spread which contains a homogeneous mixture of peanut particles, peanut oil and a natural stabilizer. The natural stabilizer forms a matrix with the peanut particles and peanut oil to inhibit or... | 03/09/2004 |
| 6673383 | Method for improving the performance of a food product A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product, of a structured particulate system compris... | 01/06/2004 |
| 6627243 | Cream substitute A cream substitute comprising from 5% to 40% by weight of butter, from about 0.25% to about 5% by weight of a thickening agent, and about 0.25% to about 4% of a food protein, based on the total weight of the cream substitute, together with a sufficient am... | 09/30/2003 |
| 6541049 | Method for production of arachidonic acid The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclose... | 04/01/2003 |
| 6299914 | Compositions and methods for calcium fortification of dairy products and oleaginous foods Calcium amino acid chelate complexes for fortification of dairy products and oleaginous foods, dairy products and oleaginous foods fortified with calcium amino acid chelate complexes, and methods of preparing calcium amino acid chelate complexes are discl... | 10/09/2001 |
| 6265007 | Anhydrous milk fat/vegetable fat food ingredient This invention is directed to a food ingredient of anhydrous milk fat and an effective amount of vegetable fat to enhance the oxidative stability of the anhydrous milk fat.... | 07/24/2001 |
| 6207216 | Quickly dissolving aerated confection and method of preparation Aerated confections that dissolve quickly in water or in a dairy beverage are disclosed. The aerated food products preferably include 50 to 98% of a saccharide component; about 0.5 to 30% of a structuring agent; about 1 to 6% moisture; and about 1% to 5% ... | 03/27/2001 |
| 6129945 | Methods to reduce free fatty acids and cholesterol in anhydrous animal fat A process for removing free fatty acids (FFA) and preferably cholesterol from liquid anhydrous animal fats is described. The process uses a dilute solution of alkali metal base to form a salt of the FFA and then an alkali metal salt to precipitate the FFA... | 10/10/2000 |
| 6083548 | Process for producing a butter-like food fat A butter-like food fat being directly spreadable at refrigeration temperature, i.e. 4 to 5° C., and preferably containing 80 to 83% fat is produced by addition of vegetable oil, water, and salt. Initially conventional butter is produced, which preferably... | 07/04/2000 |
| 5952034 | Increasing the digestibility of food proteins by thioredoxin reduction Thioredoxin, a small dithiol protein, is a specific reductant for major food proteins, allergenic proteins and particularly allergenic proteins present in widely used foods from animal and plant sources. All targeted proteins contain disulfide (S--S) bond... | 09/14/1999 |
| 5827652 | Zeaxanthin formulations for human ingestion Preparations are disclosed containing the 3R-3'R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement. Zeaxanthin is a yellow carotenoid pigment found in the macula (... | 10/27/1998 |
| 5792506 | Neutralization of food allergens by thioredoxin Thioredoxin, a small dithiol protein, is a specific reductant for major allergenic proteins present in widely used foods from animal and plant sources. All targeted allergenic proteins contain disulfide (S--S) bonds that are reduced to the sulfhydryl (SH)... | 08/11/1998 |
| 5780093 | Low-fat saute A low-fat saute and method for making the same is disclosed, the mixture substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled sautes.... | 07/14/1998 |
| 5695806 | Fat substitute for one-to-one replacement A low fat substitute fat food stuff mixture and method for making the same is disclosed, the mixture substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled foods. The mixture can be easily substituted in one to o... | 12/09/1997 |
| 5650189 | Low-fat saute A low-fat saute and method for making the same is disclosed, the mixture substantially simulating the appearance, taste, texture, and mouth feel of traditional fat-filled sautes.... | 07/22/1997 |
| 5480661 | Vitamin A and D additive for milk products An oil-based vitamin A and Vitamin D preparation having a specific gravity greater than 1.0 used to fortify milk products. The preparation contains vitamin A palmitate, Vitamin D3 resin, ester gum and/or brominated vegetable oil, corn oil, poly... | 01/02/1996 |
| 5468513 | Honey products Honey butters prepared from a honey and dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products--milk, skim milk, and dairy fats--are employed as required to adjust the fat content of the product; ... | 11/21/1995 |
| 5445844 | Formulated food containing a freeze concentrated liquid dairy product In a formulated food containing a dairy product and having a significant dairy flavor, improvements are provided when the dairy product is at least in part one physical form of freeze concentrated liquid dairy product in sufficient amount so as to improve... | 08/29/1995 |
| 5431945 | Process for the preparation of dry butter flake product having high milk solid content This invention provides a dry butter flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter flake product comprises from substantially 0 to 2% moisture, from about 20% to about 60% dry dairy soli... | 07/11/1995 |
| 5374750 | Method and manufacturing of fatty acid esters of polyoxyalkylene alkyl ethers In a method of manufacturing fatty acid esters of polyoxyalkylene alkyl ethers, fatty acid alkyl ester is reacted with alkylene oxide in the presence of a catalyst consisting essentially of a magnesium oxide added with at least one metal ion selected from... | 12/20/1994 |
| 5354572 | Dry butter-based flake product having high milk solid content This invention provides a dry butter-based flake product for incorporation into baked goods and flour confections, and methods of manufacture. The dry butter-based flake product comprises from substantially 0 to 2% moisture, from about 20% to about 60% dr... | 10/11/1994 |
| 5340602 | Process for the production of low cholesterol butterfat or butter A process for the production of low cholesterol butter fat or butter by steam treatment, wherein the fat is treated with steam in one or more horizontal or slightly inclined reaction pipes at a temperature of from 195° to 250° C. and at a pressure of fr... | 08/23/1994 |
| 5180588 | Liver function improver A liver function improver, food, or drink comprising, as an effective ingredient, a dioxabicyclo[3.3.0]octane derivative, such as sesamin, sesaminol episesamin, episesaminol, sesamolin, 2-(3,4-methylene dioxyphenyl)-6-(3-methoxy-4-hydroxyphenyl)-3,7-dioxa... | 01/19/1993 |
| 5158797 | Process for producing spreadable butter with a reduced fat content The low calorie butter consists of choice grade or table butter, a first aqueous phase with a slightly acidic buffer substance and a second aqueous phase with milk albumens. A quantity of choice grade and/or table butter corresponding to a butter fat cont... | 10/27/1992 |
| 5151291 | Glycerides of eicosapentaenoic acid, processes for preparing the same and oil and fat products containing the same Glycerides of eicosapentaenoic acid (EPA) and other higher fatty acids, which contain high levels of EPA and docosahexaenoic acid. These glycerides are incorporated in oils and fats products such as margarine, shortening, mayonnaise, butter, dressing or e... | 09/29/1992 |
| 5133985 | Fat spread and the process of manufacture A process for the manufacture of a butter-like product which is low in fat. The product is formed from butter and an aqueous phase which are combined in a two-phase emulsion by melting, mixing through agitation to achieve an emulsion and chilling to 70° ... | 07/28/1992 |
| 5112636 | Hypoallergenic butter and process of making Hypoallergenic milk products, and processes for preparing the same, which have the flavor and smell of natural whole mammalian milk products, are disclosed herein. The process for preparing one of the hypoallergenic milk products includes the steps of (a)... | 05/12/1992 |
| 5106643 | Milk preparations A process for preparing food products having adjustable energy and nutritional values which comprises, in that sequence, (a) preparing an emulsion of a milk product such as whole milk, nonfat milk, powdered milk and the like, (b) freezing this emulsion an... | 04/21/1992 |
