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| Number | Title | Issue Date |
| 7416755 | Rice-based snack chip and method of making same A rice-based snack chip made from a dough including the dry ingredients of bumped rice kernels, long-grain pregelatinized rice flour, medium-grain course white rice flour and in which the bumped rice kernels are partially hydrated, bumped, partially dehydrated and f... | 08/26/2008 |
| 7332187 | Food product comprising individual portions in a segmented structure A food product in the form of a connected but random, symmetrical or linear array of food portions can be served as an entree, appetizer dessert or other food. The array is adapted for manual separation and consumption. The food can take any asymmetrical or symmetri... | 02/19/2008 |
| 7303777 | Method for continuously making kettle style potato chips A continuous cooking process is disclosed that mimics the U-shaped temperature-time profile produced by a batch kettle fried potato chip operation. Potato slices are placed into hot oil in a flume portion of a continuous fryer. The potato slices exit the flume into ... | 12/04/2007 |
| 7297358 | Processes for making dehydrated starch ingredients Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the proces... | 11/20/2007 |
| 7282231 | Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut A doughnut like a dumpling covered with sesame seeds is prepared using a powdery raw material, which comprises 50 to 80 parts by weight of ungelatinized starch, 6 to 25 parts by weight of pregelatinized starch, 7 to 30 parts by weight of wheat flour and 7 to 25 part... | 10/16/2007 |
| 7141257 | Puffed starch snack product The present invention includes puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance and methods for preparing them. In general terms, the products are snack chips, cakes, crac... | 11/28/2006 |
| 7135201 | Puffed food starch product and method for making the same The present invention includes a method of making a puffed-food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the like, made fr... | 11/14/2006 |
| 7037546 | Method for maintaining designed functional shape An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and ... | 05/02/2006 |
| 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 |
| 6893673 | Method for controlling snack product blistering through the use of solid lipid particles An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when... | 05/17/2005 |
| 6838108 | Production process of a new appetizer and product obtained A process for production of an appetizer is disclosed. The process comprises the steps of: a) adding between about 1.0 percent to 1.5 weight percent lime to a combination of water and corn to form a mixture; b) boiling the mixture until the mixture contains between ... | 01/04/2005 |
| 6837682 | Nutrient clusters for food products and methods of preparation Nutrient clusters for food products, such as for addition to Ready-To-Eat cereals, are made in the form of aggregates or clusters comprising a first particulate component; a nutrient powder blend, and sufficient binder to adhere the powder to the particulates. The n... | 01/04/2005 |
| 6830767 | Method for constrain-frying snack pieces having intact surface features Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the sn... | 12/14/2004 |
| 6808734 | Potato dough Disclosed is a potato dough and a method for making the same. The potato dough can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato dough can also be used to form dehydrated potato products such... | 10/26/2004 |
| 6740348 | Press-formed grain snacks and process therefor Grain-rich snacks are produced by forming a pasty mixture comprising grain and a minor proportion of egg white, press-forming the pasty mixture to yield formed snacks, and contacting the formed snacks with superheated steam to set the egg white as binder of the snac... | 05/25/2004 |
| 6703065 | Fabricated potato chips Disclosed is a potato mash and the method for making the same. The potato mash can be used to produce food products such as mashed potatoes, potato patties, potato pancakes, and potato snacks. The potato mash can also be used to form dehydrated potato pro... | 03/09/2004 |
| 6676983 | Puffed food starch product The present invention includes a method of making a puffed food starch material snack, in particular starch material from grains, having an improved crispy texture and a more aesthetic appearance. The products may be snack chips, cakes, crackers or the li... | 01/13/2004 |
| 6645541 | Enhancing puffable food products and for production thereof Methods for preparing a puffable food product suitable for cooking by microwaving, deep fat frying and hot air cooking are disclosed. The methods include mixing a starch with water at a temperature and for a time sufficient to at least partially gelatiniz... | 11/11/2003 |
| 6635298 | Method of preparing tortillas from waxy barley cultivars Flour tortillas (i.e. soft tacos and tortillas, wraps, flatbreads) with improved texture and nutritional characteristics represent novel food products that can be processed using flour milled from specific barley cultivars (barley cultivars with waxy star... | 10/21/2003 |
| 6589328 | Sponges of hydrocolloids The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which... | 07/08/2003 |
| 6572910 | Process for making tortilla chips with controlled surface bubbling Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Prefera... | 06/03/2003 |
| 6558730 | Potato-based fabricated snacks made from continuously sheeted doughs and methods for controlling the texture and organoleptical properties thereof Fabricated snacks produced from doughs comprising (1) a potato-based flour component, (2) one or more polysaccharides selected from the group consisting of non-potato-based flour, starch, gum, or mixtures thereof, and (3) water are disclosed. The doughs a... | 05/06/2003 |
| 6534487 | Methods for suppressing appetite and enhancing exercise and recovery A method of suppressing appetite in a subject in need thereof comprises administering to said subject, in an effective appetite suppressing amount, a food composition that includes a slowly absorbed complex carbohydrate such as uncooked cornstarch. A meth... | 03/18/2003 |
| 6521281 | Dough compositions made with dehydrated potato flanules Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases sheet strength, co... | 02/18/2003 |
| 6491959 | Production of crispy corn-based snacks having surface bubbles Baked, corn-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, a pregelatinized c... | 12/10/2002 |
| 6479090 | Crispy wheat-based snacks having surface bubbles Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized po... | 11/12/2002 |
| 6436459 | Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks Snacks made from dough composition comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fa... | 08/20/2002 |
| 6432465 | Dough compositions used to prepare reduced and low-calorie snacks Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and increased crispness. The organoleptical improvements are obtained by inc... | 08/13/2002 |
| 6419973 | Process for preparing corn based french fry strips French fry strips and a related preparation process are provided, wherein the strips are produced from a corn based dough. The corn based dough comprises a matrix of corn meal and corn flour of different particle or granule sizes, admixed with water and o... | 07/16/2002 |
| 6419972 | Starch-base puffed snack foods and process for producing the same There are provided a stick type expanded starch confectionery with a wave-like configuration on its surface and a process for easily manufacturing the same, which uses an extruder method. According to the process, the stick type expanded starch confection... | 07/16/2002 |
| 6395323 | Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks Snacks made from dough compositions comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a f... | 05/28/2002 |
| 6352738 | Diverticulitis-sparing nut-based snack products and method of making Nut-based products are prepared by reconsolidating ground nuts of all small particle size by means of one or more consolidating binders, preferably water soluble binders. The particle size is small enough that persons having diverticulosis may eat the nut... | 03/05/2002 |
| 6339076 | Therapeutic food composition and method to diminish blood sugar fluctuations A therapeutic food composition for treatment of diabetic patients to diminish fluctuations in blood sugar levels and prevent hypoglycemic episodes, comprising per unit about 20-50 grams of nutrients including slowly absorbed or digested complex carbohydra... | 01/15/2002 |
| 6312750 | Sweet snack Cooked-extruded-expanded sweet snack having a porous texture, a low specific weight and a biscuit and caramel flavor. The snack includes non-fat milk solids, an oil or fat, hydrolyzed amylaceous material having a DE of from 5 to 45, and optionally, non hy... | 11/06/2001 |
| 6277421 | Food product comprising masa flavored flour A nixtamalized farinaceous component having pronounced masa flavor alone or together with other food components wherein the nixtamalized farinaceous component is produced by heating a superficially dry composition comprising farinaceous component, alkalin... | 08/21/2001 |
| 6248375 | Diabetic nutritionals and method of using The present invention is directed to solid matrix nutritionals designed for the person with diabetes. The carbohydrate system of this invention utilizes a source of fructose in combination with at least one nonabsorbent carbohydrate to achieve the same ef... | 06/19/2001 |
| 6235333 | Process for preparing potato-based, fried snacks Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during p... | 05/22/2001 |
| 6228414 | Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials, water, and a unique emulsifier-lipid composition. The emulsi... | 05/08/2001 |
| 6207207 | Coated confectionery having a crispy starch based center and method of preparation A coated confectionery having a crispy starch based center with a thin continuous rigid outer, coating is disclosed. The integrity of the thin continuous rigid outer coating is maintained even after prolonged storage. Also disclosed is a method for prepar... | 03/27/2001 |
| 6177116 | Potato-based dough composition and chips made therefrom Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during p... | 01/23/2001 |
