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| Number | Title | Issue Date |
| 7625591 | Amorphous insoluble cellulosic fiber and method for making same A method for producing amorphous insoluble cellulosic fiber gel, preferably in the form of a dietary fiber gel, and an aqueous product comprising soluble cellulose for use as an adhesive component from the fiber-containing by-products from a variety of grain manufac... | 12/01/2009 |
| 7431954 | Food products fortified with calcium and method of preparation Cooked cereal dough products are provided that are fortified with calcium from multiple sources, at least a major portion of which is supplied by calcium phosphate salts having an median particle size of 2 to 15 μm. Dried cereal finished products such as Ready-To-E... | 10/07/2008 |
| 7413757 | Method of making a colored, flour-based food product and product thereof A method of making a color-stable, cooked, flour-based food that is, for example, a RTE cereal or snack food that can be colored red with all natural ingredients is provided. A colored flour mixture is provided that is colored with natural ingredients suitable for m... | 08/19/2008 |
| 7413760 | Puffed grain flake and method of preparation Visually appealing heterogeneous puffed flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and density have a first continuous denser portion and a second discontinuous portion in the form of more highly puffed discrete regions. The R-T-E cereal p... | 08/19/2008 |
| 7351439 | Process for producing high-moisture, smooth-textured shaped cereal foods The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a tr... | 04/01/2008 |
| 7288275 | Apparatus and process for forming pet treats An animal chew is provided formed by rolling a mixture of binder and base material into a sheet. Base material, such as an edible material, including but not limited to starch, protein matter, vegetable or plant matter, is mixed with a binder. The mixture is then su... | 10/30/2007 |
| 7244457 | Food products of reduced density and increased perceived sweetness and process of production Food products and methods of production, specifically RTE cereals of reduced density and enhanced perceived sweetness and methods of production are provided. The present invention relates to RTE cereals of reduced density and enhanced perceived sweetness without inc... | 07/17/2007 |
| 7235276 | High protein puffed food product and method of preparation Disclosed are ready-to-eat puffed dried food products that are high both in protein and in fiber. The cereals contain sufficient amounts of at least one protein ingredient to provide a total protein content about 50% to 75% (dry weight) of the cooked food product; s... | 06/26/2007 |
| 7220442 | Nutrition bar and process of making components A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated levels of protein, yet good taste and other organoleptic properties. The... | 05/22/2007 |
| 7220409 | Stabilization of immunoglobulins at low pH The present invention provides a method of stabilizing immunoglobulins in a solution having a pH below 4 by adding cereals or hydrolysed cereal products in an amount sufficient to prevent degradation. The present invention also provides a health drink or sports drin... | 05/22/2007 |
| 7169422 | Manufacture of granola and snack-food products A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevate... | 01/30/2007 |
| 7118772 | Inulin infused fruit and method of preparation Dried foods infused with inulin are provided, especially whole fruit pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about... | 10/10/2006 |
| 7105196 | Soybean cereal and method for making same from soybean flakes The invention relates to a soybean cereal having excellent nutritional, taste and texture properties; and method of making said soybean cereal from full fat, enzyme active soybean flakes made from mechanically dehulled soybeans. ... | 09/12/2006 |
| 7097870 | 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... | 08/29/2006 |
| 7063866 | Coated oat product A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat flakes and ... | 06/20/2006 |
| 7045165 | Process for manufacturing animal feed supplements An improved, continuous process for the production of animal feed supplements including an apparatus for carrying out such process is provided. Broadly, the process includes continuous preparation of a preblend including molasses and vegetable fat, followed by conti... | 05/16/2006 |
| 7037551 | Extruded granola process A method for creating bite-sized or filled pieces of chewy or crunchy granola. The invention is an improved process for manipulating and shaping chewy granola without having the granola lose its characteristic texture. The improved process includes: adding extra wat... | 05/02/2006 |
| 7033626 | Production of edible products In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. ... | 04/25/2006 |
| 6951659 | Modified oat and corn grit products and method A method of coating uncooked, flaked oats with a desired fat-free coating to form the uncoated, uncooked, flaked oats product is provided. The method involves coating the flaked oats by spraying the flaked oats with coating material, drying the coated, uncooked, fla... | 10/04/2005 |
| 6800310 | Cereal agglomeration process and agglomerated cereal product An improved, low-fat cereal product contains clusters of base cereal comprising crisp, friable cereal preferably principally or all crisp cereal comprised of crisp rice, flaked cereal and/or puffed cereal. The clusters are prepared by binding together a plurality of... | 10/05/2004 |
| 6773734 | Process of making food bar A process for manufacturing the ready-to-eat food bar. The ready-to-eat food bar produced by the present process includes agglomerated particles of one or more cereal bases is provided. The cereal bases include primarily amalyceous materials and optionally milk soli... | 08/10/2004 |
| 6761923 | Method and composition related to low glycemic index foods The present invention relates to a method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because, when consumed, it does not contribute to significantly elevated glyce... | 07/13/2004 |
| 6759077 | Breakfast cereal biscuit comprising waxy grain The present invention provides an improved breakfast cereal biscuit comprising grain which includes waxy grain in an amount of at least 20% by weight of total grain content. The grain has been hydrated and cooked either sequentially or simultaneously, rolled into fl... | 07/06/2004 |
| 6746707 | Laminated multi-layered cereal products and methods of preparation Disclosed are dried laminated multi-layered cereal pieces, especially R-T-E breakfast products, and methods of preparation. In particular, the cereal pieces are characterized by a highly laminated structure comprising a multiplicity of generally horizontal thin para... | 06/08/2004 |
| 6723357 | High energy snack food product and process of manufacture High energy food product which consists primarily of an admixture of barley, flax and teff, and a binder which holds the admixture together. The binder includes corn syrup, honey, canola oil, ground sunflower seeds, and it is added to the admixture after the barley,... | 04/20/2004 |
| 6685976 | Modified oat and corn grit products and method A coated, uncooked oat product is provided that has no added fat and comprises uncooked oat flakes having a coating adherent to the oat flakes. A coated, oat flake agglomerate is also provided, wherein each agglomerate comprises at least two uncooked oat ... | 02/03/2004 |
| 6676982 | Nutritional food bar for sustained energy A nutritional food bar for providing sustained energy to the consumer is provided. The bar has a core, a coating, and comprises a mixture of vitamins, minerals, proteins, carbohydrates and fats. The core is a non-baked grain-based core comprised of at lea... | 01/13/2004 |
| 6544570 | Method for treating brassicaceous vegetables and producing brassicaceous vegetable beverages The present invention has an object which is not to allow a characteristic discomfort smell to generate in processing brassicaceous vegetables typical of cabbages. According to the present invention are provided processes in which after pretreatment of lo... | 04/08/2003 |
| 6503555 | Composition related to low glycemic index foods A method for using Prowashonupana barley to produce a food product comprised primarily of the Prowashonupana barley. The resultant food product is desired because when consumed, it does not contribute to significantly elevated glycemic indices in a host, ... | 01/07/2003 |
| 6500480 | Psyllium husk product The present invention relates to a psyllium husk containing intermediate product and a process to prepare intermediate product. The psyllium husk containing intermediate product contains a cooked-extruded mixture of from about 84 to 96% of psyllium husk, ... | 12/31/2002 |
| 6475540 | RTE cereals and other foods presweetened with D tagatose This invention discloses an RTE cereal having a sugar coating containing D tagatose, either alone or in combination with at least one polyol, and processes for preparing such cereal. This invention also discloses other foodstuffs, including functional and... | 11/05/2002 |
| 6451367 | Food compositions including resistant starch The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of dietary fiber is a starch, preferably a maize starch, having an... | 09/17/2002 |
| 6451362 | Phytoglycogen coated food and process of preparing Phytoglycogen coatings on Ready-to-Eat cereals provide extended bowl life. When added to food surfaces prior to frying, phytoglycogen decreases loss of crispness during post-frying storage, and also improves the appearance and flavor of the fried product.... | 09/17/2002 |
| 6410077 | Combined milk, juice, and cereal grain/polysaccharide blend for consumption and method for production thereof A stable mixture of milk, juice, and polysaccharide/cereal is disclosed. In a preferred version of the present invention, composition containing an amino acid, an organic or inorganic acid and a metal ion is added to further stabilize the milk proteins in... | 06/25/2002 |
| 6391374 | Soy-based food products and methods Soy-based, flaked food products are provided. In one form, the food product includes defatted soy flakes, an exogenous source of protein and isolated starch. The product may further include a cereal grain, wherein the defatted soy flakes are present in th... | 05/21/2002 |
| 6391372 | Stabilized annatto-caramel food colorant for RTE cereal Annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (... | 05/21/2002 |
| 6387436 | Granola-type food product and method A grain product is provided that contains flaked grains stabilized in a solid foam matrix that contains no added fat and cohesively binds together the flaked grains. The solid foam matrix has an expanded volume formed by introduction of a gas, which may b... | 05/14/2002 |
| 6375995 | Multi-density cereal product A consumer cereal product including at least first and second portions, the first portion having a specific gravity less than a liquid, such as milk, so that it floats in the liquid, and the second portion having a specific gravity greater than that liqui... | 04/23/2002 |
| 6303177 | Soy containing breakfast cereal The present invention provides a breakfast cereal for human consumption that contains at least one cereal grain and a soy material selected from soy flour, soy grits, soy flakes, a comminuted whole soybean material, or combinations thereof. The soy materi... | 10/16/2001 |
| 6287621 | Sweetened extruded cereals containing pregelatinized high amylose starches The present invention provides a method for preparing a dry, sweetened, extruded, ready to eat flaked or puffed cereal. Cereal flours, sweeteners such as sugars and/or syrups, and other cereal ingredients are formulated with added water and about 4-28%, p... | 09/11/2001 |
