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Document Title |
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7601380 |
Beverage clouding system and method
A beverage clouding system composition that comprises a sterol ester, stanol ester, or combinations thereof, an oil and a continuous aqueous phase is provided. Additionally, compositions of a...
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7579034 |
Stabilisers useful in low fat spread production
The present invention relates to methods for producing low fat spread emulsions stabilized with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium...
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7575769 |
Preparation of an edible product from dough
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface...
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7553510 |
Stable homogeneous emulsifier-free suspension, its method of preparation and use in food compositions
The invention concerns a stable homogeneous emulsifier-free suspension of at least one hydrophobic substance and/or a substance whereof the melting point is higher than about 130° C., and a...
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7524523 |
Oil in water emulsion
Non-dairy creams that comprise a mixture of triglyceride compositions, having a large variety in fatty acid and triglyceride compositions contained in the mix show improved storage stability and...
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7510737 |
Low carbohydrate fiber containing emulsion
An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible...
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7498052 |
Meat modifying agent, method of producing meat product and meat product
A meat modifying agent includes an oil-in-water emulsion containing (A) 10 to 60 parts by weight of an animal fat/oil, (B) 0.01 to 1 part by weight of a starch, (C) 15 to 40 parts by weight of a...
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7479294 |
System and method for on-line mixing and application of surface coating compositions for food products
A process and apparatus for preparing a surface coating composition for an animal food. The process involves combining, in-line along a food processing line, liquid fat and a dry additive to...
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7468395 |
Foamable oil-in-water type emulsion
The present invention relates to a foamable oil-in-water type emulsion comprising the following (A) and (B): (A) from 3 to 50% by weight of an oil phase containing fat or oil including from 1 to...
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7452470 |
Method of preparing a finely divided emulsion from a crude emulsion
A method of preparing a finely divided emulsion from a crude emulsion is proposed where the crude emulsion is forced through a porous membrane, wherein the porous membrane is constructed from two...
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7449205 |
Banana coating for enhanced quality on storage and shipping
Coatings for fruit, particularly respiring fruit, such as bananas or melons, are disclosed. The coatings comprise food grade materials selected from polysaccharides, proteins, lipids, waxes, and...
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7413762 |
Process of making refried beans containing an oil substitute and product thereof
A method for making a bean-based oil substitute comprising the steps of (a) homogenizing comminuted cooked beans in an aqueous liquid dispersion to form a homogenate, and (b) mixing an edible oil...
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7393552 |
Compositions comprising protein and fatty acid
Described herein are compositions comprising defined protein and lipid components. In particular, the compositions comprise:
(a) a protein component including a protein selected from whey,...
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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...
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7351440 |
Whippable food product with improved stability
A whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics is provided. The product comprises triglyceride fat, one or more...
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7344748 |
Cream alternatives
Our invention concerns spreadable and/or spoonable water continuous, gelatin free cream alternatives comprising 10 to 50 wt % of a fat blend and up to 5 wt % of a biopolymer other than gelatin as a...
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7326431 |
Fat-emulsions
The invention provides water continuous or bicontinuous fat emulsions, comprising fat, protein, humectants and relatively low amounts of water and which emulsions display an water activity of 0.6...
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7323206 |
Reagents and methods for all-in-one total parenteral nutrition for neonates and infants
Materials and methods for preparing and using All-in-One (“AIO”) formulations suitable for administration to infants and neonates for total parenteral nutrition are provided.
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7252848 |
Flavored oil-in-water emulsions for food applications
The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added....
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7223736 |
Composition for the prevention and treatment of cachexia
The present invention relates to methods and nutritional compositions for the prevention and treatment of cachexia and anorexia. The methods of the invention comprise administering a composition...
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7186434 |
Pourable fatty dispersions
Liquid margarines and other pourable dispersions which contain a hardstock fat derived from plant waxes. The fat consists of a mixture of triglycerides, which fat is non-hydrogenated and contains...
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7186432 |
Shelf stable meltable particulate food product
A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity A w of 0.70 or below. The composition is an oil-in-water emulsion of: a...
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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...
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7169427 |
Fibre containing composition
Compositions of a water in water emulsion having a first phase of gelled particles with specific aspect ratio and width, are suitable for application in products. The compositions impart a creamy...
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7163710 |
Emulsion comprising a nut paste
A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of...
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7160569 |
Acidic oil-in-water type emulsified compositions
Provided is an acidic oil-in-water type emulsified composition, containing an oil or fat having a diglyceride content of 30 wt. % or greater an egg yolk, and a water soluble soybean polysaccharide....
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7118688 |
Antioxidant compositions and methods of use thereof
An antioxidant composition having enhanced oxidative stability, emulsion stability, and health benefits. The composition may include individual ingredients or a synergistic blend of non-reducing...
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7094437 |
Reduced-calorie freezable beverage
It has now been found that reduced-calorie, freezable beverages can be made using a small amount of alcohol and a reduced amount of sorbitol or other soluble solids. Surprisingly, one embodiment of...
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7052729 |
Stable oil in water emulsion
The invention relates to a method of preparing stable oil in water emulsions wherein a ferulyolated compound is at least partly oxidized during or after formation of the oil in water emulsion.
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7041328 |
Acid oil-in-water emulsified composition
Described is an acid oil-in-water emulsified composition comprising an oil phase having a diglycerides content of 30 wt. % or greater and a yolk, wherein a ratio of lysophospholipids to the whole...
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7041324 |
Drinkable omega-3 preparation and storage stabilization
A liquid nutritional and/or refreshing preparation is described to which an emulsion is added containing oils with polyunsaturated fatty acids and remedial substances in a water-based drink, in...
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7019036 |
Environmentally friendly pesticide compositions
Pesticidal compositions which are environmentally safe, consisting essentially of a minimum risk pesticide in combination with one or more inert ingredients are disclosed.
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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....
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6942890 |
Fortification of food products with olive fruit ingredients
Method of fortification of a food product with olive fruit ingredients, particularly phenolic compounds by adding solid matter derived from non-debittered olive fruit to the food product.
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6905720 |
Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it
A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably...
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6905719 |
Shelf-stable, bakeable savory cheese product and process for preparing it
A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably...
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6905717 |
Edible emulsion comprising live micro-organisms and dressings or side sauces comprising said edible emulsion
Dressing of W/O/W type containing bifidus m.o. in the internal waterphase. The m.o. can be present for taste reasons, but also for nutritional reasons. The emulsions are characterized in that the...
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6902756 |
Transparent high oil loaded microemulsions
Formulations of clear, thermodynamically stable and concentrated oil-in-water microemulsions are disclosed, as well as their use for the flavoring of clear beverages.
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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...
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6863911 |
Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation
A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat...
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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...
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6835407 |
Oil-in-water type emulsion food
There is provided an oil-in-water type emulsion food comprising a gelatin, in which the gelatin contains 13% by weight or less of a gelatin fraction having a molecular weight of 20,000 or less. The...
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6797295 |
Sprayable browning composition
The present invention relates to a sprayable browning composition which, when applied to a foodstuff, imparts a browning and optionally also a flavoring effect to the surface of the substrate to...
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6793958 |
Emulsified food composition
Edible oil-in-water emulsion comprising: 35-70% (wt) edible oil 0.5-10% (wt) egg yolk derived emulsifier 0.3-1.5% (wt) casein 65-25% (wt) water, wherein at least 60% of the oil droplets has a size...
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6787176 |
Low fat spoonable or spreadable food products
Spoonable or spreadable compositions containing less than 80% fat are disclosed. Such compositions comprise water, fat, micro gel particles, a protein and a de-stabilizing emulsifier. The aqueous...
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6787170 |
Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby
The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density...
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6773741 |
Water-in-oil type emulsified fat and/or oil composition
The present invention provides a water-in-oil type emulsified fat and/or oil composition of which emulsification is stable in spite of containing a high content of water and which is excellent...
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6770317 |
Whipped cream
Whipped cream of the present invention contains substantially no spherical fat particles having a particle diameter of 1 μm or greater, or contains 10% or more of spherical fat particles having a...
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6767574 |
Microbiologically stable cooking system
A complementary combination liquid/paste sauce composition and a dry, particulate seasoning composition, both of which are interdependent for effective cook up is taught. The sauce is fluid and...
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6759078 |
Aseptic cream substitute
An aseptic cream substitute comprising a composition of water, a dry blend, and a meltable oil or fat, wherein the dry blend comprises microparticulated and denatured whey protein concentrate and...
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