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| Number | Title | Issue Date |
| 8034393 | Steam crushed whole grains A steam crushed whole grain for reducing the wetting time necessary prior to use of a whole grain baking ingredient in a baking application. A whole grain kernel is formed into a whole grain flake with a plurality of exterior fractures. As the flake is formed, the f... | 10/11/2011 |
| 8017172 | Whole grain flour and products including same The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fra... | 09/13/2011 |
| 7955634 | Method and system of preventing rancidity in whole grain corn products Stabilized whole grain corn products and a method and system of preventing rancidity in whole grain corn products are provided. Whole kernels of corn are fractured into a plurality of pieces and heat treated to inactivate rancidity causing enzymes to produce whole g... | 06/07/2011 |
| 7901725 | Production of gluten-free food products using timothy grass The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass (P. pratense L.) seeds, for making gluten-free food products and the food products produced using such methods. ... | 03/08/2011 |
| 7867543 | Rice bran flour and method of making thereof This invention discloses a method for making rice bran flour by treating rice bran under high pressure and high temperature for a long period of time in two separate steps, the method comprising: husking and grinding the rice, then collecting the rice bran; inactiva... | 01/11/2011 |
| 7858140 | Processes for recovery and separation of grain pericarp from endosperm An improved wet milling process is provided that allows for separation of seed coat particles from the horny endosperm particles of seed. The process uses soaking and grinding to produce seed coat flake particles and horny endosperm particles that may be separated u... | 12/28/2010 |
| 7794774 | Long shelf-life high moisture content cereal products A long shelf-life, high moisture content cereal product is provided that can contain an acid-stable milk protein and at least about 45% total water content by total weight of the cereal product. ... | 09/14/2010 |
| 7740895 | Nixtamalization process and products produced therefrom The present invention provides a nixtamalization process wherein corn endosperm fractions, subfractions, or combinations thereof are individually nixtamalized to produce food products. The invention also comprises food products, including masa, instant masa, tortill... | 06/22/2010 |
| 7425344 | Process for producing a milled whole-grain wheat flour and products thereof A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from th... | 09/16/2008 |
| 7419694 | Process for producing an ultrafine-milled whole-grain wheat flour and products thereof A process for producing an ultrafine-milled whole-grain wheat flour which has the full nutritional value of wheat kernels, while retaining the texture of refined wheat flour and an appearance similar to refined wheat flour, and the products which can be made from th... | 09/02/2008 |
| 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 |
| 7393551 | Denatured carob flour (DCF) with a low content of soluble tannins and sugars, meant for human consumption and process to obtain it The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less... | 07/01/2008 |
| 7364766 | Toasted flavor additive and method of making A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of... | 04/29/2008 |
| 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 |
| 7347613 | Apparatus for continuous blending The present invention provides a continuous blender having a drive unit assembly with a shell assembly mounting assembly and a shell assembly structured to be removably coupled to the shell assembly mounting assembly by one or more clamps. The drive unit assembly ma... | 03/25/2008 |
| 7316827 | Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta noodles. ... | 01/08/2008 |
| 7276646 | Synthetic polynucleotide coding for human lactoferrin, vectors, cell and transgenic plants containing it A synthetic polynucleotide encoding human lactoferrin, modified with respect to the natural gene so as to maximize its expression in vegetals, on the basis of the preferential use of the codons is described. Moreover, the vectors containing such sequence, that havin... | 10/02/2007 |
| 7258888 | Flour and dough compositions and related methods Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; as well as flour and dough co... | 08/21/2007 |
| 7252850 | High protein and high fiber food products High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for prepari... | 08/07/2007 |
| 7226947 | Use of creatine as a fat substitute The invention relates to the use of creatine or creatine salts as a fat substitute to be given to breeding animals and feeder animals. The creatine or creatine salts are used as a substitute for flesh meal, fish meal and/or antimicrobial performance enhancers, growt... | 06/05/2007 |
| 7220443 | Method for making instant masa A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process... | 05/22/2007 |
| 7186807 | Process for extracting the components of pea flour The present invention relates to a process for extracting and refining the components of pea flour, characterized in that it consists of the steps of preparing a flour by grinding dried peas previously cleaned, sorted, blanched, freed of dust, introducing the flour ... | 03/06/2007 |
| 7150892 | Method of thermally treating flour for hygienic purposes This invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device includes modules which are a first, heatable batch mixer (4) with a pre-mounted depot (1). The batch mixer is connecte... | 12/19/2006 |
| 7147363 | Device for thermal treatment of flour for hygenic purposes This invention relates to a method and a device for thermally treating flour, especially middlings, for hygienic purposes. The device includes modules which are a first, heatable batch mixer (4) with a pre-mounted depot (1). The batch mixer is connecte... | 12/12/2006 |
| 7141267 | High oleic/high stearic sunflower oils Meal from sunflower plants that produce seeds with an extractable oil having an oleic acid content of more than 40% by weight and a stearic acid content of more than 12% by weight is disclosed. ... | 11/28/2006 |
| 7131765 | Helical-ribbon mixer A helical-ribbon mixer having a rotation-symmetrical inner mixing vessel wall (2), a motor-driven central agitator axis (3) therein, on which, on lateral agitator arms (5), at least one helical ribbon (4) is held close to the vessel wall ... | 11/07/2006 |
| 7084131 | Method for preparing a polydispersed saccharide composition and resulting polydispersed saccharide composition A method for preparing a polydispersed saccharide composition in which a fructan-containing material is dissolved in water prior to partial enzymatic treatment of the fructans. ... | 08/01/2006 |
| 7041329 | Fast cooking flours Fast cooking flours for making breads, cakes, pancakes, biscuits, tortillas, muffins, cookies, patties, pizzas, nans, brioches, etc. by heat treating the grain which is dry heated for a time and duration which is then ground into flour which can be used in flour con... | 05/09/2006 |
| 7033627 | Production of enzymes in seeds and their use A method of catalyzing in vitro reactions using seeds containing enhanced amounts of enzymes is disclosed. The method involves adding transgenic, non-wild type seeds, preferably in a ground form, to a reaction mixture, especially a bakery process and allowing the en... | 04/25/2006 |
| 7014875 | Continuous enzymatic precooking for the production of an instant corn flour for snack and tortilla Precooked and partially debranned corn flour is continuously produced by an enzymatic precooking using a commercial endoxylanase and endoamylase blend as a processing aid. The low-temperature and near neutral-pH precooking with an endoxylanase and endoamylase soluti... | 03/21/2006 |
| 7001939 | High amylose wheat starch and wheat containing the same Wheat starch of the present invention is obtained from endosperm of a seed of wheat which is modified to lack starch granule protein-1 (SGP-1). The wheat starch has an apparent amylose content of about 35% or more. Wheat flour of the present invention is obtained fr... | 02/21/2006 |
| 6991824 | Expression of human milk proteins in transgenic plants The invention is directed to food and food additive compositions comprising one or more human milk proteins produced in the seeds of a transgenic plant and methods of making the same. The invention is further directed to improved infant formula comprising such food ... | 01/31/2006 |
| 6962735 | Textile printing substrate A textile substrate is treated with a composition having a dye fixing agent and an ink receiving agent, for the subsequent printing with an ink jet printer. The dye fixing agent includes a reactive amino compound, and the ink receiving agent comprises inorganic part... | 11/08/2005 |
| 6902383 | Apparatus containing cooling and warming devices for the preparation of a polymer solution A novel apparatus for the preparation of a polymer solution includes a stirring device, an extruder connected to the stirring device, a cooling device connected to the extruder, and a warming device connected to the cooling device. The extruder is a fiber or membran... | 06/07/2005 |
| 6887509 | Process for tempering and milling grain A method of milling grain, comprising, prior to milling, heating a quantity of grain kernels to at least a glass transition onset temperature to form heated softened grain kernels is disclosed. With this method, it has surprisingly been found that moisture tempering... | 05/03/2005 |
| 6872417 | Nixtamalization process A method of saving water, wastewater, lime, and energy while increasing productivity and enhancing product quality in a nixtamalization process. More specifically, during the grain cook and steep process, the phase-separated supernate is retained for a subsequent ba... | 03/29/2005 |
| 6866880 | Cereal grit food product having enhanced shelflife and high protein content The present invention provides a cereal based protein rich product having good texture and taste and having an enhanced shelf life; the present invention also provides a process for the production of the cereal product. ... | 03/15/2005 |
| 6818232 | Oat extracts: refining, compositions and methods of use A simple and efficient method for the production of a stable, clear and high-potency oat extract, containing avenanthramide, is disclosed. The method employs the use of a differential dissociation constants and ultra filtration to stabilize extract, prevent the loss... | 11/16/2004 |
| 6797307 | Method for preparing an oat product and a foodstuff enriched in the content of β-glucan The invention relates to a method for preparing an oat product enriched in the content of β-glucan as well as a method for preparing a foodstuff incorporating such an enriched oat preparate. The invention uses dehulled or naked oats, which are subjected to dry mill... | 09/28/2004 |
| 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 |
