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| Number | Title | Issue Date |
| 7871656 | Low and no trans fat confections A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated palm oil. A confectionery composition containing the fat composition als... | 01/18/2011 |
| 7595077 | Complex Plant sterol is stably dispersed in a water-based food product or emulsified food product without detracting from the flavor of the food product. A complex of plant sterol and egg yolk lipoprotein is provided. This complex can be obtained by stirring and mixi... | 09/29/2009 |
| 7309510 | Stable cheese condiment A cheese condiment is described. The cheese condiment is ambient stable, and not tart at a pH below 3.75. The cheese condiment contains an oil-in-water emulsion and cheese component that has been added before emulsion formation. ... | 12/18/2007 |
| 7285297 | Method of reducing low density liproprotein cholesterol concentration The present invention is a composition comprising a plant sterol and a soy protein material and/or and isoflavone selected from genistein, daidzein, glycitein, biochanin A, formononetein, and their naturally occurring glycosides, where the plant sterol comprises at ... | 10/23/2007 |
| 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 |
| 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 |
| 7214386 | Method for the treatment and prevention of overweight in mammals The present invention relates to a method for the prevention and/or treatment of overweight in mammals. More particularly the invention is concerned with such a method comprising the enteral administration to a mammal of a preparation comprising an effective amount ... | 05/08/2007 |
| 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 |
| 7160569 | Acidic oil-in-water type emulsified compositions Provided is an acidic oil-in-water type emulsified composition, containing an oil or fat having a diglyceride content of 30 wt. % or greater an egg yolk, and a water soluble soybean polysaccharide. The acidic oil-in-water type emulsified composition of the pr... | 01/09/2007 |
| 7141262 | Method for obtaining a TGF-beta enriched protein fraction in activated form, protein fraction and therapeutic applications The invention concerns a method for obtaining a highly enriched TGF-beta protein fraction in activated form, from a liquid solution rich in proteins said to be soluble in the aqueous phase of milk and/or of whey, said method comprising the following steps; a) adjust... | 11/28/2006 |
| 7105195 | 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... | 09/12/2006 |
| 7090863 | Hypocholesterolemic composition and methods of use The invention includes a nonformulated, low-dose hypocholesterolemic composition comprising soya proteins and β-sitosterol, wherein the soya proteins and the β-sitosterol are present in a weight ratio of about 6±1.5 of the soya proteins to about 1±0.2 of the β-... | 08/15/2006 |
| 7083821 | Low carb mousse Low carbohydrate edible dessert type compositions having net/effective carbohydrates of less than approximately 5 carbs per approximately an 8 ounce serving. The edible compositions can include mousse, chocolate toppings and frostings, and hot chocolate type beverag... | 08/01/2006 |
| 7041328 | Acid oil-in-water emulsified composition Described is an acid oil-in-water emulsified composition comprising an oil phase having a diglycerides content of 30 wt. % or greater and a yolk, wherein a ratio of lysophospholipids to the whole phospholipids is at least 15% in terms of a phosphorus amount. The com... | 05/09/2006 |
| 7022356 | Protein enhanced low carbohydrate snack food Herein described is a high protein, low carbohydrate nougat having at least one sugar substitute, protein material and at least one flavoring. The sugar substitute contains between about 19% to about 46% of the nougat by weight, the protein material contains between... | 04/04/2006 |
| 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 |
| 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 |
| 6902752 | Coatings for bakery/confectionery use and process for producing the same Coatings for bakery/confectionery use and coated cakes or breads. These coatings have transparency like glaze, and appearance and crispiness like fondant, and suffer from neither stickiness nor sugar-sagging with the passage of time after coating. Coatings for baker... | 06/07/2005 |
| 6902606 | Release agent formulas and methods High viscosity release agents inhibit undesirable sticking of asphalt, concrete, and other materials. The release agents can be used on forms, containers, mixers and various other items. Preferred formulations have little or no water, and are durable enough that a s... | 06/07/2005 |
| 6770316 | Low water activity filling A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high melting point oil, when used, can act as a crystal seeding agent durin... | 08/03/2004 |
| 6730336 | Fortified beverages with improved texture and flavor impact at lower dosage of solids A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These produ... | 05/04/2004 |
| 6692789 | Reduced fat spreadable corn syrup compositions and methods of preparation thereof The present invention relates to a corn syrup composition that can be used in many applications in place of butter, margarine or other spreadable products. The corn syrup composition is lower in fat than conventional spreads, provides a pleasing flavor an... | 02/17/2004 |
| 6682768 | Butter flavored flakes An edible particle composition with fat, flavor and an N20 of ࣙ20 is described. The edible particle composition may have butter flavor and can be mixed with a variety of spices, even in the absence of water. The edible particle composition do... | 01/27/2004 |
| 6677500 | Ungulates expressing exogenous IGF-I in their milk The present invention relates to animals that express exogenous growth factors in their milk, and in particular to pigs that express exogenous IGF-I in their milk. The present invention also relates to methods for increasing piglet weight gain and intesti... | 01/13/2004 |
| 6638556 | Process of making a frozen whipped topping A process of making a containerized frozen whipped topping by the following steps is improved: (a) forming a mixture comprising water, water-soluble carbohydrate, fat, protein, emulsifying agent, and thickener; (b) pasteurizing the mixture; (c) hom... | 10/28/2003 |
| 6635304 | Binding base for a culinary preparation and method of preparing said base A base or roux which can serve as a binder for sauces comprises between 40% and 10% by weight of starch, between 10% and 40% by weight of flour and 50% by weight of fat, of which 5% to 10% by weight of stearin playing the role of thickening agent to give ... | 10/21/2003 |
| 6635777 | Acid oil-in-water emulsified composition Described is an acid oil-in-water emulsified composition comprising an oil phase having a diglycerides content of 30 wt. % or greater and a yolk, wherein a ratio of lysophospholipids to the whole phospholipids is at least 15% in terms of a phosphorus amou... | 10/21/2003 |
| 6623783 | Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil A process for preparing nut spreads having a sugar level of from about 15 to about 50% and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogeneous blend is prepared from a fluid suspension consisting essent... | 09/23/2003 |
| 6613400 | Cream A cream for use as a topping on beverages, such that the cream floats on the surface of the beverage, whether hot or cold. The cream contains a hydrocolloid fluid gelling agent at a concentration sufficient to form a fluid gel which is subsequently sheare... | 09/02/2003 |
| 6605309 | Food composition Food compositions including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically forms about 20 to 35 wt. % of the food composition. The triacylglycerol component can be formed by combining a lauric triacyl... | 08/12/2003 |
| 6599533 | Homogenous water-free formulations containing glycerophospholipids and polar or lipophilic substances, method for the production thereof This invention relates to homogeneous, anhydrous formulations which contain glycerophospholipids and polar or lipophilic substances (eg, physiologically active ingredients) in a molar ratio of 1:0.001 to 1:2, and maybe anhydrous formulation aids, eg, in t... | 07/29/2003 |
| 6582749 | Low fat edible emulsions An edible emulsion is disclosed having a fat content of less than 5 weight %. An edible fat or oil component is dispersed in an aqueous phase with a two-component emulsifier system comprising a primary emulsifier which acts to stabilise the emulsion and a... | 06/24/2003 |
| 6579558 | Process for manufacturing an oil-in-water type emulsified food An oil-in-water type emulsified food is prepared by mixing an aqueous phase material containing at least egg and vinegar, then emulsifying the mixed aqueous phase material with an oily phase material comprising more than 20% by weight of a fat/oil having ... | 06/17/2003 |
| 6576287 | Edible fat-based discrete flavoring additive with anhydrous dextrose and optional fructose component An edible anhydrous fat-based discrete flavoring additive may be provided in the form of chips, flakes, or chunks. It contains less than 2% by weight of moisture; from 2% to 10% by weight of anhydrous dextrose; from 0% to 15% by weight of crystalline fruc... | 06/10/2003 |
| 6544573 | Gum combination for liquid condiment systems An oil-in-water emulsion containing a gum system having a solids level of 22% or less, which provides a clear to translucent appearance and includes carrageenan, xanthan gum and propylene glycol alginate.... | 04/08/2003 |
| 6521276 | Stabilized food composition A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said food composition.... | 02/18/2003 |
| 6475549 | Caesar salad dressing A Caesar salad dressing is provided with a creamy consistency using a combination of ingredients which includes extra virgin olive oil, lemon juice, Worcestershire sauce, salt, pepper, garlic, mayonnaise, milk, cream, Romano cheese, Dijon mustard and vine... | 11/05/2002 |
| 6451368 | Method of selecting non-diabetogenic milk or milk products and milk or milk products so selected The invention is based on the discovery that certain variants of ଲ-casein may induce Type-1 diabetes in susceptible individuals while other variants do not. The invention consists of the selection of non-diabetogenic milk producing cows and recoveri... | 09/17/2002 |
| 6447831 | Food product Firm food products that are suitable for cold use as a spreadable product and for hot use as a frying medium, can be obtained if the products comprise 20 to 80 wt % fat, whereby the fat is present as a clumped fat network. A hydrophilic emulsifier is also... | 09/10/2002 |
| 6444242 | Microencapsulated oil or fat product The invention relates to a microencapsulated oil or fat product, wherein at least one oil or fat is dispersed in the matrix material as particles or drops having an average diameter of less than or equal to 2 μm, the oil or fat containing at least 10% by... | 09/03/2002 |
