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| Number | Title | Issue Date |
| 7241468 | Reduced calorie fat compositions Reduced calorie fat compositions which contain combinations of substantially non-absorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are dis... | 07/10/2007 |
| 7229658 | Compositions containing sucralose and application thereof Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant... | 06/12/2007 |
| 7166316 | Fat replacement material and method of manufacture thereof The present invention provides a method for the manufacture of a fat replacement material suitable for use in the manufacture of food products. The method comprises the steps of: a) providing a substantially homogeneous aqueous flu... | 01/23/2007 |
| 7026007 | Method of production of a meat product containing olive oil Method of pork meat products production (cooked—sausages—salamis of comminuted meat) with direct incorporation of olive oil and maximum possible animal fat substitution, which includes the following phases: a. Mixing of lean pork meat with water, salt, po... | 04/11/2006 |
| 7011857 | Weight loss compositions and methods for individuals who may have gastric hyperacidity Compositions and methods of losing weight are described that are suitable for individuals susceptible to gastric hyperacidity or gastroesophageal reflux. The compositions include in part a snack food having two or more rapidly digestible carbohydrates, in which the ... | 03/14/2006 |
| 7008660 | Frozen dessert with very high protein and very low calorie content, and method for preparing the same Frozen dessert with very high protein and very low calorie content, having a protein content ranging between 8 and 15%, a carbohydrate content ranging between 6 and 14% and a lipid content ranging between 1 and 5%, those percentages being expressed by weight relativ... | 03/07/2006 |
| 6821545 | Low calorie fat materials that eliminate laxative side effect The present invention is a composition of matter comprising an edible, wholly or partially nondigestible low calorie fat material having a non-Newtonian pseudoplastic rheology at body temperature. In particular, at 100° F. (37.8° C.) the fat material has: (a) a vi... | 11/23/2004 |
| 6821534 | Method of diagnosing and treatment of a pet with food allergies A composition comprising partially hydrolyzed proteins for use as a hypoallergenic pet food, and a process for producing it. ... | 11/23/2004 |
| 6797299 | Desalting method for nutritional supplements with animal protein A method for desalting nutritional supplements with animal protein, and a method for regenerating the ion exchange resin used in the desalting process are provided. The desalting method includes: (1) setting up a first, and a second columns containing strongly acidi... | 09/28/2004 |
| 6783792 | Method of making hypoallergenic pet food A composition comprising partially hydrolyzed proteins for use as a hypoallergenic pet food, and a process for producing it. ... | 08/31/2004 |
| 6777020 | Potato flakes Disclosed are a potato flakes and the method for making the same. The potato flakes can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. ... | 08/17/2004 |
| 6777397 | Mixtures of fructose and lactose as a low-calorie bulk sweetener with reduced glycemic index Mixtures of fructose and lactose are useful for reducing caloric intake and glycemic index for individuals who are overweight, glucose-impaired, diabetic, or who just consume too large a fraction of their calories from “added sugars”. The fructose/lactose sweete... | 08/17/2004 |
| 6749884 | Meat product having effect of inhibiting increase in blood cholesterol The present invention provides meat products comprising fat contents less than halves of those of conventional meat products and soy protein, and, possessing plasma-cholesterol-suppressing property. Due to reduced fat contents and addition of soy protein with the pl... | 06/15/2004 |
| 6740350 | Confectionery compositions containing fiber Chewy confectionery compositions made from fats, optional proteins, carbohydrates comprising reducing sugars and non-reducing sugars having a ratio of from about 1:0.2 to about 1:1, and one or more dietary fibers. The ingredients are present in the compositions in s... | 05/25/2004 |
| 6713466 | Processes for preparing sterol esters A food additive useful for lowering serum cholesterol in humans contains a sterol or stanol ester of a fatty acid or a dicarboxylic acid ester of a sterol or stanol made by reacting a sterol, stanol and a carboxylic acid in the presence of an effective amount of a c... | 03/30/2004 |
| 6689405 | Fat-like agents for low calorie food compositions A composition suitable for use as a fat-like substitute in low-calorie, aqueous-based foodstuffs comprising dry, water-dispersible particles, said particles consisting of an agglomerate of microreticulated or microfibrillated microcrystalline cellulose in... | 02/10/2004 |
| 6630586 | Branched maltodextrins and method of preparing them The subject matter of the invention is branched maltodextrins, characterised by the fact that they present between 22% and 35%, preferably between 27 and 34%, glucosidic linkages 1.fwdarw.6, a content of reducing sugars lower than 20%, a polymolecularity ... | 10/07/2003 |
| 6569473 | Process for production of water-soluble vegetable fibers, biodegradable film, paste, chewing gum and low calorie food products There is disclosed a process for production of water-soluble vegetable fibers in a high yield with minimizing contamination of protein or amino acids resulting from degradation of protein by degrading water-insoluble vegetable fibers containing protein un... | 05/27/2003 |
| 6569483 | Dietetic food composition and dietetic method using such composition Food composition in the form of a flour comprising at least 50% of protein, less than 15% of carbohydrates and 35 to 50% of plant fibers; preferably the carbohydrate content is less than 10%, advantageously less than 5%; this composition may be used as a ... | 05/27/2003 |
| 6548103 | Process for making low fat nut spread composition with high protein and fiber A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing ... | 04/15/2003 |
| 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 |
| 6541061 | Low calorie fat compositions By this invention, low calorie fat compositions comprising the use of acylated glycerides are provided. Of particular interest is the use of triglyceride compositions having a at least one acylated fatty acid. Preferably, the acylated fatty acid has a mel... | 04/01/2003 |
| 6531171 | Food products containing betaine The present invention is directed to food or nutritional products containing betaine. Also disclosed are methods for lowering the activity of water (Aω) and retarding microbial spoilage in an intermediate food or nutritional product, comprisin... | 03/11/2003 |
| 6524639 | Composite food product comprising potato peel product The present invention provides adhesive and binder compositions comprising a potato peel product characterized on a dry solids basis by at least 30% starch, at least 5% protein and at least 2% fibers.... | 02/25/2003 |
| 6521274 | Prepared royal jelly with caloric value Provided is a preparative royal jelly with low caloric value, which contains a raw royal jelly, erythritol and oligosaccharide derived from soybean, and is in the form of a paste.... | 02/18/2003 |
| 6495185 | Flavoring composition, production and use thereof The invention relates to the use of flavonoids as flavoring substances and/or as salt substitutes. A mixture of several flavonoids such as from onion, apple and tea are mixed to form a composition. The flavonoid preparation may be used as a general flavou... | 12/17/2002 |
| 6485775 | Starchy food-based fine particle fat substitute A starchy food-based fat mimetic suitable for use in smooth-textured products, and methods of making the fat mimetic are disclosed. In one method, potato granules are comminuted to fine particles so that at least 90% by weight of the fine potato particles... | 11/26/2002 |
| 6472002 | Diet food formula for overweight people and diabetics A diet food formula for overweight people and diabetics, comprising of agar, carrageenans, alginate, chlorella, spirulina, and water. The diet food formula comprises of all natural materials. The diet food formula cannot be metabolized by the human body a... | 10/29/2002 |
| 6455095 | Thermogenic, appetite suppressing, gas suppressing, complete legume protein formulae; thermobean™ A dietary supplement for legume protein containing galactosidase, methionine, medium chain fatty acids or their derivatives, and optionally thermogenic additives, antioxidants, vitamins and spices. Improved legume protein is also provided, wherein the die... | 09/24/2002 |
| 6447824 | Substitute for edible oil and fat A substitute for edible oil and fat, which contains fine particles having an average particle size of 250 microns or less and a surface hydrophobic degree of 35 g or less as the oil absorption measured by the oil absorption assay method of JIS K6223, as w... | 09/10/2002 |
| 6440480 | Gelatin replacement by wheat fiber gel and starch A composition for gelatin replacement is disclosed. The composition comprises wheat fiber gel and starch. The wheat fiber gel may be Vitacel™ and the starch is a modified starch, preferably modified waxy maize starch or modified tapioca starch. The comp... | 08/27/2002 |
| 6436464 | Elemental nutritional products An emulsifying system for elemental diet compositions is provided that contains a protein source that may be a extensively hydrolyzed protein, free amino acids, short-chain peptides, or a mixture thereof; a lipid source; a carbohydrate source; and an emul... | 08/20/2002 |
| 6348228 | Low fat spread A water-continuous spread having: (A) a structuring amount of oligofructoses; and (B) from 0.1 to 7 wt % of fat.... | 02/19/2002 |
| 6335048 | Interconvertible solid and liquid states of Olestra Olestra, a low-calorie natural fat and oil substitute, that is normally a viscous semi-solid at ambient temperatures is rendered substantially permanently liquid and pumpable by application of shear mixing from the semi-solid state, slow cooling from the ... | 01/01/2002 |
| 6322844 | Low fat spread A water-continuous spread comprising: 10 to 50 wt % of an oligofructose and 0.05 to 30 wt % of a biopolymer other than oligofructose and less than 20 wt % of an oil phase.... | 11/27/2001 |
| 6322826 | Dietetic food composition and dietetic method using such composition Food composition in the form of a flour comprising at least 50% of protein, less than 15% of carbohydrates and 35 to 50% of plant fibers; preferably the carbohydrate content is less than 10%, advantageously less than 5%; this composition may be used as a ... | 11/27/2001 |
| 6287620 | Flavor enhancing methods -keto acids and certain precursors and derivatives thereof, particularly those selected from the group which consists of glyoxylic acid, 2-oxo-propanoic acid, 2-oxo-butanoic acid, 3-methyl-2-oxo butanoic acid, 3-methyl-2-oxo pentanoic acid, 4-methy... | 09/11/2001 |
| 6268010 | Reduced calorie fat mimetics with an average number of oxyalkylene groups per molecule of no more than five Reduced calorie fat mimetics comprising fatty acid-esterified alkoxylated polyol compositions having an average number of oxyalkylene groups per molecule of no more than 5 and from 5 percent to 39 percent primary hydroxyl groups based on the total amount ... | 07/31/2001 |
| 6261628 | Nondigestible fat compositions containing solid polyglycerol ester particles for passive oil loss control Nondigestible fat compositions useful as a replacement for triglyceride fats or oils in foods are disclosed. The compositions have relatively flat Solid Fat Content (SFC) profile slopes between typical room and body temperatures. The nondigestible fat com... | 07/17/2001 |
| 6245372 | Process for preparing food dressings A process for preparing a fat free, calorie free food dressing includes combining flavors with spices and herbs and an acetic acid solution in a first container which is subsequently heated to destroy bacteria. Water, a sugar substitute, gums and a thicke... | 06/12/2001 |
