Did You Know...
...that two musicians were responsible for the invention of color print film? Fascinated by photography, Leopold Godowsky and Leopold Mannes worked together to produce an easy-to-use, practical color film. They worked full time as music teachers and gave concerts while experimenting during their off hours in Mannes' kitchen. Their success earned them full-time, well-paying jobs at Kodak and their efforts resulted in Kodachrome film, which was introduced in 1935.
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| Number | Title | Issue Date |
| 8182857 | Edible products with low content of saturated and trans unsaturated fats The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, less than 35 wt. % of saturated fatty acids, between 20 and 100 wt. % of a triglyceride composition, between 0 and 80... | 05/22/2012 |
| 8158184 | Structured lipid containing compositions and methods with health and nutrition promoting characteristics Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in combination with phytosterols to provide compositions and methods for enhancing h... | 04/17/2012 |
| 8158185 | Controlled viscosity oil composition and method of making The present invention relates to a sprayable oil composition comprising a blend of an oil, an edible solvent selected from the group consisting of triacetin, tripropionin, tributyrin, and ethyl acetate; and a preferably an emulsifier such as a lecithin. Advantageous... | 04/17/2012 |
| 8147894 | Acidified liquid human milk supplement The present invention relates to a liquid human milk supplement comprising a protein component, a fat component, a carbohydrate component, vitamins, and minerals, where the pH of the human milk supplement is between about 4.0 and 4.6. ... | 04/03/2012 |
| 8114461 | Balanced sn-2 myristate-containing edible oil A nutritional fat or oil-based composition for increasing HDL cholesterol, decreasing LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma is described. The composition typically includes at least 1% by weight myristic acid esterified at the ... | 02/14/2012 |
| 8084074 | Production of very long chain polyunsaturated fatty acids in oil seed plants Oilseed plants which have been transformed to produce at least 8.0% arachidonic acid (ARA) as well as uses of oils and seeds obtained from such transformed plants in a variety of food and feed applications are described. ... | 12/27/2011 |
| 8067052 | Nutritional composition and a container for the convenient transport and storage of the nutritional composition The present invention relates to a combination of a hermetically sealed, substantially air-tight container and a nutritional composition. The container of the present invention is adapted for the convenient transport, and storage of a single daily oral dose of a nut... | 11/29/2011 |
| 8062688 | Nutritional food oil compositions and methods of making same Nutritional food oil compositions containing all of the essential fatty acids and the highly recommended omega-3 fatty acid DHA in correct proportions making it convenient and easy for consumers to supplement their diets with these fatty acids in the proper amounts,... | 11/22/2011 |
| 8057836 | Sprayable cooking compositions for high temperature use The application relates to a sprayable cooking composition having enhanced high heat performance. The cooking composition includes cottonseed oil, a crystal inhibitor, and a cookware release agent and does not polymerize at high cooking temperature, or exhibits redu... | 11/15/2011 |
| 8057835 | Seed oil compositions The present invention is directed to seed oil compositions that can be used for cooking and frying applications. These oil compositions of the present invention have advantageous stability characteristics. In some embodiments, the oil compositions have a low concent... | 11/15/2011 |
| 8012524 | Mousse-type spread and mousse-type edible oil The present invention aims at providing novel spread and edible oil having excellent characteristics as a spread or an edible oil. An edible oil and a suitable emulsifier, in a water-in-oil type emulsion is filled with a suitable gas propellant into an aerosol conta... | 09/06/2011 |
| 7955633 | Edible oil composition, particularly for use in frying and cooking foods There is disclosed an edible oil composition, particularly for use in frying and cooking foods, which has a high stability under thermal stress, with less development of degradation products during frying and cooking and less absorption of these degradation products... | 06/07/2011 |
| 7897194 | Synergistic super potent antioxidant cold pressed botanic oil blends A composition of cold pressed botanic oils exhibiting antioxidant activity. The composition is a combination of at least two oils, which can be black cumin oil, black raspberry oil, red raspberry oil, pomegranate oil, pumpkin oil, or sesame, flax, chardonnay grape s... | 03/01/2011 |
| 7879384 | Structured glycerol esters useful as edible moisture barriers Lipid compositions are provided that are effective as edible moisture barriers for reducing moisture migration between food components. The lipid compositions include a mixture of structured glycerol ester (SGE) compositions bearing short chain (two to four carbons)... | 02/01/2011 |
| 7842328 | Cereal and fruit oil The present invention relates to a vegetable oil comprising a mixture of cereal oils and fruit oils. These are selected from: corn oil, rice oil, wheat germ oil, barley oil, oat oil, rye oil, sorgum oil and millet oil and walnut oil, blackcurrant oil, almond oil, ha... | 11/30/2010 |
| 7713569 | Hydroxytyrosol-rich composition from olive vegetation water and method of use thereof The invention provides olive-derived hydroxytyrosol. According to one aspect of the invention, vegetation water is collected from olives. Acid is added to stabilize the vegetation water and prevent fermentation. The mixture is incubated to allow oleuropein to conver... | 05/11/2010 |
| 7678404 | Ubiquinone-enriched foods To provide a ubiquinone supplementation food which is obtained by adding a composition containing ubiquinone and an oil/fat; an edible oil/fat composition which contains ubiquinone; a process for producing a ubiquinone supplementation food which comprises dissolving... | 03/16/2010 |
| 7588791 | Mixtures of triglycerides of natural polyunsaturated fatty acids with high polyunsaturated fatty acid content, method for producing same and use thereof A process for increasing the concentration of PUFA triglycerides present in natural PUFA oils, in which a natural PUFA oil having a triglyceride content of more than 85% by weight, based on the total weight of the mixture, and having a total PUFA content of more tha... | 09/15/2009 |
| 7547459 | Reduced trans fat product The present invention relates to novel uses of cyclodextrins either separately or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to enhance the hypocholesterolemic and hypocaloric benefit either indiv... | 06/16/2009 |
| 7517545 | Reduced-calorie fats containing behenic acid and process of making thereof The invention relates to a reduced calorie fat and a process for the preparation of a reduced calorie fat, which includes esterification of edible oils with a source of behenic acid in the presence of a catalyst at a temperature in the range of about 25° C. to 150Â... | 04/14/2009 |
| 7494680 | Fat or oil composition Provided is a fat or oil composition containing the following components (A), (B) and (C): (A) 100 parts by weight of a fat or oil containing from 0.1 to 10 wt. % of a monoglycerol monofatty acid ester, from 1 to 64.9 wt. % of a monoglycerol trifatty acid est... | 02/24/2009 |
| 7470445 | Oil or fat composition There is provided an oil or fat composition composed chiefly of triglycerides wherein the amount of medium-chain fatty acids in all the fatty acids composing the oil or fat composition is 5 to 23% by mass and the amount of triglycerides having two medium-chain fatty... | 12/30/2008 |
| 7442399 | Aroma-producing compositions for foods An improved aroma-producing composition is provided that is shelf-stable and allows controlled release of a desired aroma from the composition, and also food products treated with the aroma-producing composition. The aroma-producing composition is a homogenous one-p... | 10/28/2008 |
| 7435441 | Fat composition A fat composition having a fat phase which, when completely melted at 70° C. and subsequently held at 0° C. for 30 minutes and then at 5° C. for 7 days, gives fat crystals which are β-form crystals of a two-chain-length structure. Even when produced without cond... | 10/14/2008 |
| 7431955 | Layered cereal bars and their methods of manufacture A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient leve... | 10/07/2008 |
| 7416756 | Process for the recovery of a phytolipid composition Disclosed is a process for the recovery of a phytolipid composition from a vegetable oil by-product. The phytolipid composition produced comprises squalene, phytosterols, mixed tocopherols and tocotrieneols, and vegetable wax and is useful as an emollient. The phyto... | 08/26/2008 |
| 7413761 | Method for treating a solvent-extracted plant residue with a fat A method of treating solvent-extracted plant residue comprises (a) providing a plant residue of one or more plant parts with a reduced content of plant fats, the fats having been extracted by means of a solvent for said plant fats; (b) mixing said solvent-extracted ... | 08/19/2008 |
| 7410663 | Oil or fat composition The present invention relates to an oil or fat composition containing the following components (A) and (B): (A) from 80 to 99.9 wt. % of a monoglyceride containing 20 to 75 wt. % of docosahexaenoic acid (DHA) and 0.1 to 25 wt. % of... | 08/12/2008 |
| 7393552 | Compositions comprising protein and fatty acid Described herein are compositions comprising defined protein and lipid components. In particular, the compositions comprise: (a) a protein component including a protein selected from whey, casein, and mixtures thereof; and ... | 07/01/2008 |
| 7374788 | Encapsulation of food ingredients Oxygen sensitive oils or oils containing oil soluble oxygen sensitive substances are encapsulated in proteins which have been reacted with carbohydrates that contain reducing sugar groups. An aqueous mixture of a protein preferably casein and a carbohydrate preferab... | 05/20/2008 |
| 7364763 | Method for selective delivery of lipid-soluble antioxidants into the polar lipid fraction of a food product The invention relates to methods of reducing oxidation in foods by selectively adding one or more antioxidants to the polar lipid fraction of a food product. ... | 04/29/2008 |
| 7357957 | Spreadable food product The present invention provides a novel cellular solid structure which can be used to structure an oil-water mixture into a semi-solid state. The invention is particularly useful in the manufacture of food products, drug delivery agents, coatings, barrier films and e... | 04/15/2008 |
| 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 |
| 7344747 | Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which triglycerides containing omega-3 fatty acids (and other fatty acids) are stab... | 03/18/2008 |
| 7344748 | Cream alternatives Our invention concerns spreadable and/or spoonable water continuous, gelatin free cream alternatives comprising 10 to 50 wt % of a fat blend and up to 5 wt % of a biopolymer other than gelatin as a thickener, in addition to water as continuous phase, which creams di... | 03/18/2008 |
| 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 |
| 7335386 | Method for preventing acrylamide formation in food products and food intermediates The present invention relates to a novel treatment composition and process for use thereof in treating food products and food intermediates to prevent acrylamide formation therein. The treatment composition may be used in single, home use settings as well as commerc... | 02/26/2008 |
| 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 |
| 7329426 | Treatment of vegetable oils or animal fats with sulfur or nitrogen donor compounds for animal food flavorings Oils or fats from plants and/or animals are chemically treated to create flavor/palatability enhancer (FPE) products for use with animal foods, such as dog or cat food. This method involves mixing triglycerides (from the oil or fat) with sulfur and/or nitrogen donor... | 02/12/2008 |
| 7326431 | Fat-emulsions The invention provides water continuous or bicontinuous fat emulsions, comprising fat, protein, humectants and relatively low amounts of water and which emulsions display an water activity of 0.6 to 0.8 and have a shelf life at ambient temperature of more than 6 mon... | 02/05/2008 |
