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| Number | Title | Issue Date |
| 8110241 | Foaming soluble coffee powder containing pressurized gas An instant coffee powder has dried soluble coffee in the form of particles or granules having internal voids filled with entrapped pressurized gas. Advantageously, when the coffee powder is dissolved in a beverage, the instant coffee powder produces a foam on the to... | 02/07/2012 |
| 8034394 | Hydroalcoholic fat emulsion and emulsifier for use therein A hydroalcoholic fat emulsion having at least 1% alcohol by volume and at least 1% fat by weight and an emulsifier is shown. The invention also relates to an emulsifier suitable for use in a hydroalcoholic fat emulsion, wherein the emulsion has at least 1% alcohol b... | 10/11/2011 |
| 7488504 | Process for production of a frozen food product The present invention provides a process for the production of a frozen food product including the step of contacting a food intermediate with an emulsifier system, wherein the emulsifier system consists essentially of compounds of formula I: | 02/10/2009 |
| 7402327 | Use of surfactants to solubilize water-insoluble solids in beverages Surfactants are used in low concentrations in order to solubilize water-insoluble solids for inclusion in aqueous beverages. Beverage concentrates, beverage syrups and finished beverages, all of which contain surfactant and water-insoluble solids, are stable; the co... | 07/22/2008 |
| 7364767 | Food additive The invention relates to a food additive having carraghenate ι and sodium stearyl-2-lactylate (SSL). The inventive food additive, which has emulsifying and/or stabilising properties, can be used in the food industry and in the production of food products. ... | 04/29/2008 |
| 7357956 | Tea beverage with improved flavor The invention is directed to beverages with improved flavor. The beverages are not sour and have a monoprotic acidulant with a pKa of less than about 2.6 and/or a polyprotic acidulant with a pKa1 of less than about 2.6 and a pKa2 of less than a... | 04/15/2008 |
| 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 |
| 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 |
| 7323204 | Stabilization of fresh mozzarella cheese using fermented whey The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product reta... | 01/29/2008 |
| 7264839 | Protein beverage A soybean protein beverage having an excellent taste and mouthfeel and high storage stability with preventing formation of a precipitate at a weak acidic region as well as its production process are shown. Said beverage utilizes as its protein source low-phytic acid... | 09/04/2007 |
| 7264834 | Food-additive slurry composition and powder composition, and food composition containing these A food additive slurry composition which comprises 100 parts by weight of at least one magnesium ingredient selected from the group consisting of magnesium hydroxide, magnesium silicate, magnesium oxide, magnesium phosphate and magnesium hydrogen phosphate, and 2 to... | 09/04/2007 |
| 7258883 | Food and beverage perservative Non-toxic, naturally derived, preservative compositions are provided for beverage products, food products and other consumer products which include d-limonene, beeswax and monohydric alcohol. Methods for manufacturing and using such preservative compositions are als... | 08/21/2007 |
| 7235277 | Nut butter and related products and method of making same Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier: (b) introducing the mixture into a mill comprising a stator and a circularly rot... | 06/26/2007 |
| 7186432 | Shelf stable meltable particulate food product A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aw of 0.70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible meltable gel, plastici... | 03/06/2007 |
| 7172784 | Emulsifier composition for cakes and a method of making improved quality cakes thereof The present invention relates to an emulsifier composition useful for making improved quality cakes, said emulsifier composition comprising 15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to... | 02/06/2007 |
| 7169436 | Emulsifier systems for use in making dehydrated starch ingredients Described is an improved emulsifier system containing polyglycerol ester, monoglyceride and lecithin suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, d... | 01/30/2007 |
| 7166312 | Process for stabilizing proteins in an acidic environment with a high-ester pectin A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester pectin. Also described is a recombinant pectin methyl esterase. ... | 01/23/2007 |
| 7150893 | Milk beverage A milk beverage of the present invention comprises a polyglycerol fatty acid ester having a cloud point of not less than 90° C. when measured at a concentration of 1% by weight in a 20% sodium chloride aqueous solution containing said ester. ... | 12/19/2006 |
| 7108879 | Process for improving the durability of, and/or stabilizing, microbially perishable products The present invention relates to a process for improving the durability of, and/or stabilizing, microbially perishable products, in which, during the process for preparing, processing or packaging the products, their surfaces and/or their environment, in particular ... | 09/19/2006 |
| 7090882 | Antimicrobial salt solutions for food safety applications Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinf... | 08/15/2006 |
| 7033635 | Aqueous composition useful for stabilizing and texturizing dairy products and process for preparing the same The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a food composition comprising a dairy product base and said aqueous compos... | 04/25/2006 |
| 7033634 | Whipped yogurt products and method of preparation The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement... | 04/25/2006 |
| 7011861 | Whipped yogurt products and method of preparation The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement... | 03/14/2006 |
| 7005157 | Food products and their method of preparation The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides... | 02/28/2006 |
| 6998146 | Food products and their method of preparation The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides... | 02/14/2006 |
| 6923995 | Rice protein concentrate based organic nutritional formula This invention relates to a nutritional beverage substantially free of chemical pesticides, antibiotics, hormones, herbicides, non-genetically modified plants and chemical solvents that utilizes organic brown rice syrup and organic rice protein concentrate as major ... | 08/02/2005 |
| 6919098 | Scoopable dough and products resulting therefrom A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough has de... | 07/19/2005 |
| 6911223 | Beverages having L-ascorbic acid with stability of color and clarity An aqueous beverage solution includes L-ascorbic acid and EDTA. The resulting solution is free of sufficient constituents which could mask color change due to oxidation of the L-ascorbic acid. A color and/or turbidity of the beverage is substantially stable over a d... | 06/28/2005 |
| 6902753 | Acidic solution of sparingly-soluble group IIA complexes An acidic solution of sparingly-soluble Group IIA complexes (“AGIIS”), its preparation and its uses. The AGIIS can be prepared by mixing a mineral acid (such as sulfuric acid), and a Group IIA hydroxide (such as calcium hydroxide) or a Group IIA salt of a dibasi... | 06/07/2005 |
| 6887502 | Compositions comprising fat soluble substances in a glassy carbohydrate matrix The invention relates to compositions containing a fat soluble substance in a glassy carbohydrate matrix having maltose or a mixture of low-molecular weight carbohydrates, and, optionally, a high-molecular weight carbohydrate. The compositions can be used for multiv... | 05/03/2005 |
| 6863908 | Universal sauce base A universal sauce base, i.e. an edible composition, having a low pH for use in hot or cold food applications that is microbiologically stable, heat stable and freeze-thaw tolerant. The universal sauce base has an oil-in-water emulsion and comprises water, vegetable ... | 03/08/2005 |
| 6863914 | Stable, aqueous dispersions and stable, water-dispersible dry powders of xanthophylls, and production and use of the same A process for preparing a stable, aqueous dispersion or a stable water-dispersible dry powder of xanthophylls selected from the group consisting of astaxanthin, lutein and zeaxanthin, by a) dissolving one or more of the abovementio... | 03/08/2005 |
| 6838097 | Pet food product A pet food product is provided which is served to pets at either room temperature as a pudding or frozen, comparable to ice cream. The pet food product includes a combination of natural ingredients to an emulsion of vegetable oil, glycerin, and milk solids to provid... | 01/04/2005 |
| 6824800 | Method of preparing a powder composition A powder composition, characterized in that the powder composition includes delipidated egg yolk particles and a functional food material, the functional food material being impregnated in pores of the delipidated egg yolk particles; a method for preparing a powder ... | 11/30/2004 |
| 6803064 | Calcium fortified beverage compositions and process for preparing the same Ready to drink beverage compositions containing a nutritionally significant amount of calcium and a process for making the same. Calcium sulfate is used as the sole source of calcium. ... | 10/12/2004 |
| 6793954 | Aqueous compositions useful for stabilizing and texturizing dairy products and process for preparing the same The present invention relates to a process for preparing an aqueous composition useful as a stabilizing and texturizing agent in dairy products, the composition obtainable by said process and a food composition comprising a dairy product base and said aqueous compos... | 09/21/2004 |
| 6787166 | Use of an acid preparation as feed additive in farm animal husbandry The present invention relates to a highly stable, readily handleable preparation for use in animal feeds. The preparation comprises sorbic acid, at least one other liquid acid and one other solid organic acid and if appropriate a carrier. The active compound content... | 09/07/2004 |
| 6773737 | Microorganism reduction methods and compositions for food Basic cleaning compositions using toxicologically-acceptable ingredients for treating food such as produce, e.g., fruits and vegetables, and edible animal proteins are provided. Liquid formulations comprising anionic and/or nonionic detergent surfactant, such as pot... | 08/10/2004 |
| 6761919 | Ambient stable beverage A beverage that contains a preservative system that contains 1 to 175 ppm cinnamic acid, 10 to 200 ppm sorbic acid or benzoic acid, and at least one essential oil other than cinnamic acid. Minimizing the concentration of sorbic and benzoic acid in this way enables o... | 07/13/2004 |
| 6761912 | Composition for increasing bone density A composition and a method for administering an improved supplement to prevent bone density loss. The composition combines a calcium compound with inulin, and optionally magnesium, Vitamin D3, Vitamin K, Vitamin C, and may combine a soy isoflavone, all in... | 07/13/2004 |
