| Entries |
| Document | Title | Date |
|---|
| 20080213435 | SOFT SUGAR COATING FOR A PANNING PROCESS - Disclosed is an engrossing syrup for a pan coating process and a process that enables one to coat a food piece with a soft sugar coating that retains its softness over time. The process also allows the coating to occur at low coating temperatures. In addition, the process produces a thinner and softer coating to provide a novel taste and texture to the coated food piece. The engrossing syrup can be used to coat a wide variety of types of food pieces using a pan coating process. | 09-04-2008 |
| 20080260914 | EXTRUDED READY-TO-EAT CEREAL PIECES CONTAINING ENCAPSULATED FLAVOR PARTICLES, CEREAL COMPOSITION AND METHOD - A ready-to-eat cereal is provided. The ready-to-eat cereal product contains encapsulated flavor particles throughout the dough of the product that withstand a cooker/extruder and rupture upon human mastication. The encapsulated flavor particles provide a delayed and intense flavor to the consumer. | 10-23-2008 |
| 20080260915 | Method and apparatus for producing dry food supplements from fruits, vegetables, and other sources - A method for producing a dry food supplement with a flaky, powdery, or granular consistency from a selected moist source material includes a step of providing the moist source or starting material. This starting material to be dried is suspended or floated on a heat-transfer film on the surface of a body of heated but not boiling water to absorb heat from the water. The film prohibits moisture transfer from the body of heated water to the material to be dried. The heat transfer causes drying of the material. An apparatus for carrying out the method includes a reservoir of water, a film buoyantly supported on the water, and a heater for maintaining the temperature of the water at a predetermined level. In a preferred embodiment, the reservoir is in the form of an elongated trough and the film forms a conveyor belt that floats on the surface of the water. Preferably, a humidity-controlled stream of drying air is also directed over the drying material, and the drying process is continued until a dry flake or mass is produced. This dry flake or mass may be generally flaky or can be powdered or granular, dependent upon the nature of the starting material and the consistency of the product desired. | 10-23-2008 |
| 20090022856 | Oral pouch products with immobilized flavorant particles - An oral pouch product includes an immobilized flavorant comprising one or more flavorants and an immobilizing matrix disposed around the flavorants and containing slightly water soluble β-cyclodextrin, gum Arabic, and/or a starch. In addition, a method for preparing the oral pouch product is described, which includes (a) preparing an immobilized flavorant by mixing a flavorant and one or more matrix-forming materials comprising slightly water soluble β-cyclodextrin, gum Arabic, and/or a starch in a solvent to form a mixture; optionally heating the mixture; and drying the mixture to form a dried immobilized flavorant; and (b) incorporating the dried immobilized flavorant into an oral pouch product. | 01-22-2009 |
| 20090047392 | Methods for Producing Sterol-Containing Compositions - The invention relates to a method for producing coated sterol powder, wherein a) a carbohydrate and/or a protein and/or a protein-containing auxiliary agent is dissolved or dispersed in water or in an aqueous suspension medium, b) said sterol and/or stanol particles are added to the solution/dispersion, c) the thus obtained solution is homogenised in a homogeniser or a colloid mill in the circuit, d) one part of the homogenate is extracted in a continuous manner from the circuit and directly e) introduced into a dry-spraying system by pulverisation and spraying. The coated sterol-containing particles produced according to said method are incorporated into food based due to their good wettability and without using complex equipment, and display, in particular, good organoleptic and sensory properties in drinks. | 02-19-2009 |
| 20090068320 | HIGH BULK DENSITY COMPOSITIONS OF BETA-GLUCAN AND METHODS FOR MAKING THE SAME - Methods for processing beta-glucan sources to obtain compositions comprising a high bulk density of beta-glucan are provided. High-bulk density compositions comprising particles of beta-glucan and products comprising the high bulk density beta-glucan compositions are also disclosed. | 03-12-2009 |
| 20090110780 | LAMINATED BAKED SNACK BAR - A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thickness of the baked snack bar is preferably less than 7 millimeters. The snack bar is prepared by calibrating dough sheets to a thickness of less than 1 millimeter each, followed by depositing a filling composition having a high heat resistant stability on one of the calibrated dough sheets and placing a second calibrated dough sheet on top of the filling to form a laminate. The laminate is then calibrated, cut into bars and baked, using a mild baking profile. The snack bar may have a design molded on the top surface and/or a topping composition, preferably including oats, deposited on the laminate. | 04-30-2009 |
| 20090123610 | SALEABLE COGNITIVE PERFORMANCE SNACK FOOD ITEMS AND METHODS OF PREPARING, PACKAGING AND USING SAME - A method of providing a cognitive performance snack food to a user includes producing a multitude of snack food pieces, placing the multitude of snack food pieces in a snack packaging adapted to be opened and closed with one hand, and providing a saleable performance snack food item to consumers for use during computer or video game activity. Each snack food piece including a snack food base and a mixture of cognitive performance additives. The snack pieces and snack packaging together define the saleable performance snack food item, which can be consumed with one hand and while operating computer or video gaming equipment. | 05-14-2009 |
| 20090130264 | Method for making coated frozen confections - A process for making a coated frozen confection is provided, the process comprising: forming two sheets of coating material comprising particles and a binder, the binder comprising an aqueous solution of sweeteners of from 70 to 90° Brix; placing one or more frozen confection pieces onto the first sheet of coating material; then placing the second sheet of coating material on top of the frozen confection and first sheet; and shaping the second sheet around the frozen confection and pressing the second sheet onto the first sheet so that they are welded together to form a continuous coating. A coated frozen confection is also provided. | 05-21-2009 |
| 20090155427 | ALGINATE CROSSLINK COATING OF AN EDIBLE ALCOHOL - An encapsulated alcohol bead, and methods for producing and using the same, comprising a droplet of alcohol coated by a water-insoluble, alginate-based gel. The alginate-based coating comprises a plurality of pores having a diameter sufficient to allow the alcohol contained within each encapsulated alcohol bead to leach therethrough when the encapsulated alcohol bead is placed within a solution. Various dry mix products may include the encapsulated alcohol beads, such that the resultant products produced therefrom do not require a user to independently add alcohol thereto, and contain a sufficient amount of alcohol and/or alcohol flavor. | 06-18-2009 |
| 20090162498 | GRAIN PRODUCTS HAVING A NON-SWEETENING AMOUNT OF A POTENT SWEETENER - Comestible grain products are provided, e.g. cereal, oatmeal, snack bars, etc., including at least one grain constituent and a non-sweetening amount of at least one potent sweetener. The non-sweetening amount of potent sweetener may comprise a natural potent sweetener, an artificial potent sweetener, or a mixture of both. The non-sweetening amount of potent sweetener can modify the taste of the comestible grain product by decreasing or eliminating one or more undesirable taste characteristics, creating or increasing one or more desirable taste characteristics, or any combination of these. | 06-25-2009 |
| 20090162499 | GRAIN PRODUCTS HAVING A POTENT NATURAL SWEETENER AND A BULKING AGENT - Grain products comprising at least one constituent of at least one grain, at least one potent natural sweetener and at least one bulking agent are provided, wherein the coating provides enhanced bowl life for the grain product. Methods of increasing bowl life of a grain product are also provided. | 06-25-2009 |
| 20090186130 | Aquatic Feed - An article of aquatic animal feed is provided comprising a predetermined quantity of one or more aquatic animal foodstuffs enclosed within a water-soluble capsule. The capsule forms a barrier around said foodstuff during storage and dissolves when placed in water to allow dispersal of the foodstuff therefrom in use. | 07-23-2009 |
| 20090214718 | Fiber Fortified Cereals, Cereal Bars and Snacks and Methods for Making - This invention provides methods to allow the production of high fiber ready-to-eat breakfast cereals, cereal bars, fried snacks and cookies by coating these items with fiber, thereby increasing, their fiber content from 0 to about 50%, without adversely affecting flavor and texture of the items. | 08-27-2009 |
| 20090214719 | Dry State Coating Process - The present invention relates to a dry state process for coating a substrate, said process comprising the steps of: (A) forming a mixture comprising: (i) particles of a coating material; and (ii) particles of a substrate; wherein the substrate, or at least a portion thereof; and/or the coating material, or at least a portion thereof; is capable of undergoing a glass transition; and (B) sintering the mixture formed in step (A) at a temperature greater or equal to the glass transition temperature of the substrate, or portion thereof, or the coating material, or portion thereof, that is capable of undergoing a glass transition, so as to form a coated substrate. | 08-27-2009 |
| 20090269447 | HEAT-TRIGGERED COLORANTS AND METHODS OF MAKING AND USING THE SAME - Heat-triggered colorants for altering the color of a food, methods for changing the color of a food using heat-triggered colorants, and methods for making heat-triggered colorants for food. The heat-triggered colorants may comprise a mixture comprising a carrier having a melting point and a GRAS (Generally Recognized as Safe) first food colorant having a color, and a coating encapsulating the mixture and masking the color of the first food colorant. When the heat-triggered colorant is exposed to a temperature greater than the melting point of the carrier, the carrier melts and releases the first food colorant, thereby unmasking the color of the first food colorant. | 10-29-2009 |
| 20090285946 | HIGH FIBER SHREDDED CEREAL AND METHOD OF PREPARATION - Improved high fiber shredded whole wheat cereal biscuits and their methods of preparation are provided. The methods include adding finely milled bran to tempered cooked whole wheat berries to form a blend. Masa (corn) bran is preferred. The methods include thereafter shredding the bran fiber fortified cooked whole wheat berries to form shredded mats and then forming the shredded mats into desired shaped and sized finished breakfast cereal pieces such as bite sized biscuits or nuggets. By adding the finely milled bran immediately prior to shredding, high levels of fiber fortification can be obtained while avoiding minimizing bran-speckled finished products. | 11-19-2009 |
| 20090297670 | SWEETENER COMPOSITIONS - The invention provides a sweetener composition comprising a core nano particle in association with a sweetener carbohydrate. | 12-03-2009 |
| 20100003373 | Rapidly soluble granules and method for producing the same - It is an objective of the present invention to provide a means for producing rapidly soluble granules with the use of any powdery raw material that is poorly sedimented in water and thus is dispersed or dissolved with difficulty in water. | 01-07-2010 |
| 20100015296 | FRUIT-BASED FOOD PRODUCT AND METHOD OF MAKING - A food product is provided that is formed from dehydrated fruit to form a crust for pies, wraps, and the like in which the dehydrated fruit has a water activity level in the range of 0.4 to 0.9 Aw. The dehydrated fruit can be ground into particles that are extruded, compressed, rolled, or stamped into a sheet that is cut into top and bottom crusts. Dehydrated fruit particles having a water activity level of 0.1 to 0.2 Aw can be used to form a cracker-like crust. The fruit-based crust can be used to form an all-fruit pie or similar-type pastry. | 01-21-2010 |
| 20100028498 | METHOD FOR MANUFACTURING MELT BODIES FOR FOOD ARTICLES AND MELT BODIES FOR FOOD ARTICLES - A method for manufacturing melt bodies for food articles such as bread rolls is disclosed. The method includes mixing one cheese component that is a flowable cheese with another food component such as a particulate bacon to form a homogeneous mixture. The mixture may also include another cheese component including shredded cheese which helps to give form and structure to the mixture. The mixture is then used to form melt bodies of reproducible size and shape in the form of disks that can be applied to a bread roll to be cooked. Each melt body could be in the form of a disk that can conveniently be applied to the bread roll to form a cheese and bacon roll. The melt body is mounted on an upper surface of a partially baked roll and then cooked together with the roll in a baking oven. The melt body melts but stays bound together on the roll. This helps to reduce wastage and also helps to facilitate portion control. It also enhances the aesthetics by providing a neat and consistent appearance. | 02-04-2010 |
| 20100055254 | Beverage Brick and the Method Thereof - The beverage brick includes a brick body and a soluble beverage ingredient. The brick body has a core portion and a shell portion enclosing the core portion. The soluble beverage ingredient includes a flavor ingredient is formed at the core portion and an essential ingredient is formed at the shell portion, wherein the flavor and essential portion are pre-set in a predetermined proportion, so that the beverage brick is dissolved into water to form a beverage product. Therefore, all essential ingredient and flavor ingredient are formed in a single solid brick unit for enhancing the preparation of the beverage product by simply dissolving the solid brick unit into water. | 03-04-2010 |
| 20100055255 | Sweetener Compositions and Methods for Their Manufacture - Disclosed are sweetener compositions that comprise rebaudioside A and have a taste profile, mouthfeel, texture, and other physical properties comparable to that of caloric sweeteners. | 03-04-2010 |
| 20100068350 | Pullulan Films and Their Use in Edible Packaging - An edible article comprises a food product and a film that encloses the food product. In one embodiment, the film comprises a major amount of pullulan on a dry solids basis, and a minor amount of at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol. In another embodiment, the film comprises a major amount of pullulan on a dry solids basis, gelatin, and at least two of glycerol, propylene glycol, sorbitol, and polyethylene glycol, and can also comprise salt. In another embodiment, the film comprises a first layer comprising a major amount of at least one food grade wax, a second layer comprising a major amount of pullulan and further comprising at least one plasticizer, and a third layer comprising at least one surfactant that is substantially immiscible with aqueous pullulan compositions but which adheres to pullulan surfaces, wherein the at least one surfactant is at least partially crystalline. In another embodiment, the film comprises a major amount of pullulan on a dry solids basis, at least one salt (and in some cases at least two salts), and at least one plasticizer. In another embodiment, the film comprises an edible film adhered to a peelable, flexible substrate, wherein the edible film comprises a major amount of pullulan on a dry solids basis and at least one plasticizer. The edible article can be manufactured by preparing a film-forming composition as described above, forming the film-forming composition into a film, and enclosing a food product with the film. | 03-18-2010 |
| 20100098810 | INSTANT SUGAR-COATED POWDERED BEVERAGE - An instant sugar-coated powdered beverage includes a water-soluble dehydrated beverage substance and an enclosure. The enclosure is a hollow case made of sugar for sealing the dehydrated beverage substance therein. The enclosure includes an upper half cover and a lower half cover, which are bonded together by coating a layer of syrup over a joint therebetween. When the syrup is set, a complete enclosure is formed. The dehydrated beverage substance is positioned in the lower half cover before the upper half cover is bonded to the lower half cover. After the complete enclosure is formed, the dehydrated beverage substance is sealed in the enclosure. | 04-22-2010 |
| 20100098811 | PARTICULATE STRUCTURATION FOR IMPROVING THE DISSOLUTION KINETICS OF FOOD POWDERS - The present invention relates to the field of modification of dissolution kinetics of particulate materials. In particular, the present invention relates to the adaptation of the dissolution kinetics of powders, e.g., food powders to a particular purpose. One embodiment of the present invention relates to a Composite Particle to be dissolved comprising at least two solid soluble sub-particles, at least one of which has a negative heat of dissolution in the liquid the Composite Particle is to be dissolved in. | 04-22-2010 |
| 20100151086 | Powdered Sauces And Uses Thereof - A frozen food that is suitable for heating to form a food and sauce combination is provided. The food includes frozen food pieces and a powdered sauce composition individually applied to outer surfaces of each frozen food piece so that a fluid sauce of a desired consistency is produced upon heating the food. | 06-17-2010 |
| 20100233325 | RUMINANT FEED COMPOSITION AND METHOD OF MAKING - A nutrient or medicinal composition for administration to ruminants, which includes a core of one or more biologically active substances coated with a film of polyurethane, overcoated with an “intermediate” wax is disclosed. This polyurethane/wax coating is resistant to rumen conditions, but will release the biologically active substance(s) in the abomasum and subsequent digestive tract of the ruminant animal. | 09-16-2010 |
| 20100255156 | Edible Mix and Method of Making the Same - An edible mix includes granulated lemon juice solids, granulated citric acid or granulated malic acid, and encapsulated natural lemon oil. In one embodiment, the edible mix also includes granulated maltodextrin, granulated ascorbic acid, and granulated lactose. In one embodiment, the components of the edible mix are mechanically mixed together to form a substantially homogeneous composition. In one embodiment, several of the components are blended by an agglomeration method. | 10-07-2010 |
| 20100272866 | Kappa-2 Carrageenan Composition and Products Made Therefrom - The present invention is directed to a kappa-2 carrageenan composition comprising: (i) kappa-2 carrageenan, (ii) at least 70% sodium by weight of all cations in the composition; and (iii) free salt present in an amount of 0-25% by weight of the composition; wherein the composition has a viscosity of 20 cps to 40 cps. The present invention is also directed to products made from such kappa-2 carrageenan composition, as well as to processes of manufacture and use thereof. | 10-28-2010 |
| 20100303969 | Dissolvable Films Impregnated with Encapsulated Tobacco, Tea, Coffee, Botanicals, and Flavors for Oral Products - A process for preparing an orally-enjoyable film of encapsulated plant material includes combining particles of finely divided plant material, a first coating material, and a second coating material, then inducing gelation to form a gel matrix of the particles coated with the first coating material embedded in the second coating material, followed by forming a film from the gel matrix. Also disclosed is a film of coated particles of finely-divided plant material, made of a gel matrix of plant material at least partially surrounded by a first coating material and embedded in a second coating material. | 12-02-2010 |
| 20110020503 | AGGLOMERATES AND PREPARATION THEREOF - Agglomerates of cereals are held together by a binding matrix, rather than sugars, and are formed by providing a dry mix of cereals in particular form, such as flakes, and starch-based matrix—forming material, optionally along with other components. These are then mixed with water to hydrate the binding matrix and allow it to swell to form a paste and to bind the bulk materials together. The resulting blend is extruded to an outlet using a relatively open or no die so that any back pressure and heat generated is sufficient to permit the matrix material to set and bind the particular cereal without excess heat. The agglomerate extruded from the extruder are cut into pieces of the desired size and dried to final desired moisture content. | 01-27-2011 |
| 20110104340 | POWDERED COMPOSITION CONTAINING OIL-SOLUBLE COMPONENT, FUNCTIONAL FOOD USING THE SAME, AND PACKAGED PRODUCT THEREOF - To provide an powdered composition containing an oil-soluble component useful for functional foods, suppressing stickiness on the surface of powders, reducing powder-aggregation and being produced in high yield and upon dispersion in an aqueous medium, stably forming finely emulsified particles of 150 nm or less, as well as a packaged powdered composition storable for a long period without aggregating the powder or denaturing the component; | 05-05-2011 |
| 20110151063 | BEVERAGE CONTAINER LID SPILL PREVENTION DEVICE AND METHOD OF USE - An ingestible stopping device that prevents liquid contained in a container from passing through an opening of a lid joined to the container. The ingestible stopping device includes an opening covering portion sized to cover the opening of the lid and an extension portion sized to extend through the opening of the lid into an interior of the container. The opening covering portion prevents liquid from passing through the opening of the lid when the extension portion is inserted through the opening of the lid. The ingestible stopping device is made of an edible material such as chocolate and may be flavored. The ingestible stopping device may be coated with a second edible material having a higher melting point than the edible material. | 06-23-2011 |
| 20110189353 | Methods of Flavor Encapsulation and Matrix-Assisted Concentration of Aqueous Foods and Products Produced Therefrom - Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form. | 08-04-2011 |
| 20110212226 | Systems and Methods for Adhering Particles on Food Surfaces - The invention relates to an improved food product comprising food substrate, a thin adhesive coating deposited on a surface of said food substrate and a particulate deposited on the thin adhesive coating wherein the adhesive coating comprises an edible polymer which, after dispersion in a solvent and deposition on the food substrate, causes adhesion of the particulate to the food substrate. | 09-01-2011 |
| 20110256270 | RICE WRAPPER AND WRAPPED RICE - The present invention provides a rice wrapper, in which an outer film divided into two can be easily removed. One side part of the rice wrapper | 10-20-2011 |
| 20110300269 | PRETREATED DENSIFIED BIOMASS PRODUCTS AND METHODS OF MAKING AND USING SAME - A product comprising at least one densified biomass particulate of a given mass having no added binder and comprised of a plurality of lignin-coated plant biomass fibers is provided, wherein the at least one densified biomass particulate has an intrinsic density substantially equivalent to a binder-containing densified biomass particulate of the same given mass and h a substantially smooth, non-flakey outer surface. Methods for using and making the product are also described. | 12-08-2011 |
| 20120045553 | EMULSION/COLLOID MEDIATED FLAVOR ENCAPSULATION AND DELIVERY WITH TOBACCO-DERIVED LIPIDS - Flavorants are emulsified in tobacco-derived lipids and encapsulated with biopolymers and polysaccharides. The emulsions include oil-in-water emulsions, oil-in-water-in-oil emulsions, water-in oil emulsions, or water-in-oil-in-water emulsions, and optionally include ethanol and/or propylene glycol in an oil phase. | 02-23-2012 |
| 20120082763 | READY-TO-EAT FOOD PRODUCT - A ready-to-eat food product includes a fruit core and a barrier coating covering the fruit core. The barrier coating can be a solid or semi-solid up to substantially 41 degrees Celsius. The ready-to-eat food product further includes an outer protective coating distributed around the barrier coating. The outer protective coating can include a plurality of dry particles separating an outer surface of the outer protective coating and an outer surface of the barrier coating. | 04-05-2012 |
| 20120107457 | BEVERAGES WITH ENHANCED FLAVORS AND AROMAS - The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to soluble coffee and methods of making soluble coffee with improvements in such qualities as taste and aroma. | 05-03-2012 |
| 20120141634 | Low Sugar Presweetened Coated Cereals and Method of Preparation - A ready to eat breakfast cereal is prepared by coating dried cereal base pieces with a low sugar sweetener such as a high conversion maltodextrin or low conversion corn syrup that includes a high potency sweetener. The low sugar coating has a sugars content of less than 10% yet provides taste, texture, appearance and bowl life that mimics presweetened RTE cereals having a sucrose based coating. | 06-07-2012 |
| 20120196005 | PRODUCTION OF MICROWAVEABLE COATED FOOD PRODUCTS - A method of producing a frozen, microwaveable, coated food product, said method comprising the steps of:
| 08-02-2012 |
| 20120196006 | POWDER COATING PARTICLES IN CRYOGENIC BATH - Embodiments of the present invention relate to a method and apparatus for coating cryogenically frozen particles, such as food particles, with a powder at least in part by random contact with the powder while the particles and powder are circulating in a liquid cryogen. The powder and/or food particles may be electrically charged to increase their affinity for one another as well as the rate of powder coating of the frozen particles. | 08-02-2012 |
| 20120196007 | SOLID CAPSULES COMPRISING ETHANOL, A CARBOHYDRATE, A SALT AND A COATING PROVIDED BY A POWDERING AGENT, PROCESS FOR PREPARING SAID CAPSULES BY SPRAY-DRYING - The present invention relates to a method for the preparation of solid capsules that contain ethanol. The invention further relates to the solid capsules themselves, to products containing them and to a method for improving the storage stability of ethanol containing solid capsules. | 08-02-2012 |
| 20120201935 | SWEETNESS ENHANCER, SWEETENER COMPOSITIONS, METHODS OF MAKING THE SAME AND CONSUMABLES CONTAINING THE SAME - The present invention relates to the use of rosmarinic acid as a sweetness enhancer, to sweetener compositions comprising a sweetener and rosmarinic acid, to methods of making the sweetener compositions and to tabletop sweetener compositions comprising rosmarinic acid. Further, the invention relates to consumables comprising a consumable product and rosmarinic acid. Preferred consumable products are water-based consumables, solid dry consumables, dairy products, dairy-derived products and dairy-alternative products. | 08-09-2012 |
| 20120301580 | MICROBIAL CONTROL METHOD AND FOOD COMPOSITION - A microbial control method includes applying dry particles of alkali metal bisulfate to an outer surface of a dry food to control microbial contamination of the food. A food composition includes a dry food having an outer surface covered with dry particles of alkali metal bisulfate that control microbial contamination of the food. | 11-29-2012 |
| 20130034632 | NUTRITIONAL SUPPLEMENTS CONTAINING LIPOIC ACIDS AND SULFUR CONTAINING COMPOUNDS - Nutritional supplements and methods for making and using such supplements are described. In particular, this application describes nutritional supplements with a first part containing an effective amount of a lipoic acid (such as ALA) and a second part containing an effective amount of a sulfur containing compound that increases the level of cellular glutathione (such as NAC). The first and second parts are kept partially or completely separated from each other, thereby minimizing their reaction and maximizing their effectiveness. Such nutritional supplements can be administered to mammals to increase the levels of glutathione while maintaining or increasing the stability of these two components while they are contained in the supplement. Other embodiments are described. | 02-07-2013 |
| 20130064931 | INGREDIENT DELIVERY SYSTEM - A delivery system that includes surfactant micelles, and a surfactant system of nonionic, cationic or zwitterionic surfactants, with the surfactant being present in an amount equal to or greater than its critical micelle concentration, 10% or more by weight, based on the total weight of the delivery system, of a hydrophilic phase formed of water and/or a water-soluble solvent, and from 0.0001 to 5% by weight, based on the total weight of the delivery system, of a compound having the structure | 03-14-2013 |
| 20130071524 | COATED FOOD PRODUCT AND METHODS - Described are food products such as ready to eat cereal having a base and a coating; examples include a base, a slurry layer over the base produced by applying a slurry coating to the base, the slurry layer having less than about 80% sucrose on a dry weight basis, and a particulate layer on the slurry layer. The particulate layer can be produced by dry charging particulates onto the slurry coated base. Particulates include be one or more of pregel starch, high molecular weight dextrin, high molecular weight soluble fiber, partially soluble fiber, insoluble fiber, protein, low solubility non-sugar compound, or sucrose, for example. | 03-21-2013 |
| 20130196034 | ANIMAL FEED AND A PROCESS FOR ITS PREPARATION - An object of the invention is a feed by means of which milk production of cows and milk fat content can be increased. Preferably at the same time milk protein content is increased. Preferably also the trans fatty acid content of milk fat is lowered. The feed according to the invention contains, in addition to conventional feed ingredients and conventional additives and other auxiliary agents, inside and on the surface of feed raw material particles a fatty acid mixture in which the content of saturated fatty acids is more than 90%. The invention is also directed to a process for preparing said feed as well as to a method for changing milk fatty acid composition, for increasing milk production and for increasing milk fat content and increasing milk protein content. | 08-01-2013 |
| 20130216661 | MULTI-REGION CONFECTIONERY - A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described. | 08-22-2013 |
| 20140030388 | CRUMB COATING FOR FOOD PRODUCTS - A method of manufacture of a crumb coated food product comprising the steps of: forming an aqueous mixture comprising:
| 01-30-2014 |
| 20140093620 | READY TO EAT COLD CEREAL CAKES WITH INGREDIENTS - Cold and ready to eat cereal cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of cereals are able to be included in consumer's diets. | 04-03-2014 |
| 20140127360 | PROCESS - A method of forming flavour particles comprising spraying an emulsion of a flavour material in an aqueous coating material with a core material in a heated environment at a drying temperature, the core material being a finely-divided native starch having a gelatinisation temperature higher than that of the drying temperature. The process allows much quicker and more efficient processing. | 05-08-2014 |
| 20140127361 | EXTRUDED DELIVERY SYSTEM - The present invention relates to an extruded delivery system. It also relates to a process for preparing such a extruded delivery system. | 05-08-2014 |
| 20140154364 | Fruit Paste-Based Food Product Incorporating High Protein Particulates - A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates include protein bits having a bulk density of about 0.4 g/cc and provided with a natural syrup coating. With the added protein bits, the protein level of the food product is at least 10 grams per serving or 10 grams/50-55 grams of the food product. The food product can be provided in the form of a snack product, such as a bite-sized snack product or a snack bar. The invention also sets forth a method of making the food product wherein provisions are taken to assure that the protein bits are properly coated, separated, sized and added to the fruit-paste matrix under time and other condition constraints to assure the integrity of the protein bits. | 06-05-2014 |
| 20140154365 | CRISPING COMPOSITIONS AND PROCESSES FOR PREPARING CRISP, NON-PARFRIED, NON-FRIED DUSTED VEGETABLE PRODUCTS WITH ENHANCED CRISPNESS AND HAVING NO ADDED FAT - A method for producing a non-fried, and non-parfried dusted vegetable product that is therefore essentially devoid of any added fat constituting a “no fat” food label claim product with increased crispness that includes the following steps: providing a whole vegetable; cutting the whole vegetable into a plurality of vegetable substrates; contacting the plurality of vegetable substrates with water or a water-containing solution to form enriched vegetable substrates; dusting the water enriched vegetable substrates with a dry crispness enhancing composition configured to be dusted onto the surface of the water enriched vegetable substrates to form dusted vegetable substrates where the dry crispness enhancing composition includes an adhesion component and a texture enhancing component, pre-baking the dusted vegetable substrates in an oven to gelatinize the adhesion component onto the substrate surface while simultaneously cementing the particulates of the texture enhancing component within the adhesion component, and then freezing the product. | 06-05-2014 |
| 20140161938 | FOOD-GRADE BLUE ENCAPSULATE AND PROCESS FOR THE PRODUCTION THEREOF - A food-grade blue encapsulate is disclosed, which comprises gelled proteins associated with metal ions and a colorant component. The colorant component comprises anthocyanins, anthocyanidins, or mixtures thereof. A process for producing the encapsulate is also disclosed. | 06-12-2014 |
| 20140212548 | Beverage Bits - The present invention relates to the field of beverage supplements. Provided by aspects of the invention are compositions for and methods of enhancing the flavor of a beverage by suspending fruit particles in the beverage just prior to consumption. Suspended fruit particles enhance the consumer's drinking experience by refreshing the flavor of the beverage with each sip. Fruit particles can be distributed in a beverage at different levels by altering the physical properties and composition of the fruit pieces. In one embodiment, the fruit pieces can be dehydrated to different levels. Alternatively, or in addition, embodiments of the present invention provide dehydrated fruit matter, which can be coated or processed with edible material to provide fruit particles of different weights such that the particles suspend at different levels when added to a beverage. As the consumer drinks the beverage, a relatively even distribution of beverage bits will be consumed. | 07-31-2014 |
| 20140272011 | ENCAPSULATION COMPOSITIONS COMPRISING OF SPICES, HERBS, FRUIT, AND VEGETABLE POWDERS - A dense solid particulate encapsulation compositions comprising above 40% and up to 100% spices, herbs, fruit and vegetable powders in the encapsulating matrix are disclosed. The encapsulation of encapsulants including flavors, fragrances, medications, nutritional supplements, and vitamins, all in the range from 0.1% to 20% by weight of the encapsulation composition is described. Also disclosed is the process of making of the encapsulation compositions. The target applications of the encapsulated compositions are also described. | 09-18-2014 |
| 20140342052 | FLAVOR NATURAL TABLE TOP SWEETENER - A sweetener particle includes a solid core, a first solid layer on the solid core, and a second solid layer on the first solid layer, the second solid layer defining an outermost surface of the particle. The solid core includes a first edible carbohydrate, the first solid layer includes a non-carbohydrate sweetener and optionally a second edible carbohydrate, and the second solid layer includes a sweet carbohydrate but no non-carbohydrate sweetener. The particles may be made by a) applying to a particulate core material including a first edible carbohydrate a solution of a non-carbohydrate sweetener and optionally a second edible carbohydrate in a solvent, and removing the solvent to form a first solid layer on the core material; and b) applying to the product of a) a solution of a sweet carbohydrate in a solvent and removing the solvent to form a second solid layer on the first solid layer. | 11-20-2014 |
| 20140342053 | COMPOSITIONS AND METHODS FOR IMPROVING STABILITY AND EXTENDING SHELF LIFE OF FLAVORING AGENTS - The present invention provides for a stabilized oxygen-sensitive flavoring agent particle for admixing to a food product comprising a core composition granule containing at least one oxygen-sensitive flavoring agent and at least one water soluble absorbent; an inner coating layer whose aqueous solution of 0.1% has a surface tension lower than 60 mN/m measured at 25° C.; and an first outer coating layer comprising a polymer having an oxygen transmission rate of less than 1000 cc/m2/24 hr measured at 23° C. and 0% RH, and a water vapor transmission rate of less than 400 g/m2/day. | 11-20-2014 |
| 20140356486 | SUSHI RICE CAPABLE OF BEING FROZEN AND THEN CONVENTIONALLY THAWED - The present invention relates to a method for making rice capable of being frozen and then defrosted by conventional means rather than microwaved to defrost. The product includes cooked sushi rice kernels that have been coated with trehalose such that the total sugars consist of between 9% and about 60% trehalose. | 12-04-2014 |
| 20150024091 | Cheese With Improved Organoleptic And Melting Properties - Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste. | 01-22-2015 |
| 20150064313 | METHOD AND COMPOSITION - A method of making an encapsulated flavour, comprising the steps of
| 03-05-2015 |
| 20150305395 | METHOD OF INSTANTIZING AMINO ACIDS - This disclosure describes a process for producing an instantized amino acid product and compositions including such instantized amino acid products. Generally, the process includes obtaining a particulate amino acid, coating the amino acid particles with an aqueous solution of a food grade gum, adhering two or more gum-coated amino acid particles to another to form an agglomerate of amino acid particles, drying the agglomerate, coating the agglomerate with an aqueous solution of a food grade surfactant, and drying the surfactant-coated agglomerate. In another aspect the process generally includes obtaining amino acid particles, coating the amino acid particles with an aqueous solution of a food grade surfactant, and drying the surfactant-coated amino acid particles. This disclosure also describes amino acid particles and agglomerates of amino acid particles. | 10-29-2015 |
| 20160021916 | WATER-SOLUBLE POLYSACCHARIDES OF IMPROVED PALATABILITY - The palatability of a non-starch water-soluble polysaccharide (A) can be improved by at least partially coating the non-starch water-soluble polysaccharide (A) with a methylcellulose (B) having anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is 0.36 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups, with the proviso that the non-starch water-soluble polysaccharide (A) is different from said methylcellulose (B). | 01-28-2016 |
| 20160029678 | IMPROVED SWEETENER - A low or zero calorie sweetener composition with sweetness synergy, providing a reduction in off-taste and a desirable temporal profile. The sweetener composition is suitable for use as a substitute for high calorie sugars. The sweetener composition is for use in food and beverage products, pharmaceutical products, nutritional product and cosmetic products. | 02-04-2016 |
| 20160044942 | DISSOLVABLE FILMS IMPREGNATED WITH ENCAPSULATED TOBACCO, TEA, COFFEE, BOTANICALS, AND FLAVORS FOR ORAL PRODUCTS - A process for preparing an orally-enjoyable film of encapsulated plant material includes combining particles of finely divided plant material, a first coating material, and a second coating material, then inducing gelation to form a gel matrix of the particles coated with the first coating material embedded in the second coating material, followed by forming a film from the gel matrix. Also disclosed is a film of coated particles of finely-divided plant material, made of a gel matrix of plant material at least partially surrounded by a first coating material and embedded in a second coating material. | 02-18-2016 |
| 20160044943 | DISSOLVABLE FILMS IMPREGNATED WITH ENCAPSULATED TOBACCO, TEA, COFFEE, BOTANICALS, AND FLAVORS FOR ORAL PRODUCTS - A process for preparing an orally-enjoyable film of encapsulated plant material includes combining particles of finely divided plant material, a first coating material, and a second coating material, then inducing gelation to form a gel matrix of the particles coated with the first coating material embedded in the second coating material, followed by forming a film from the gel matrix. Also disclosed is a film of coated particles of finely-divided plant material, made of a gel matrix of plant material at least partially surrounded by a first coating material and embedded in a second coating material. | 02-18-2016 |
| 20160058047 | MELT EXTRUSION ENCAPSULATION OF FLAVORS AND OTHER ENCAPSULATES IN A CARRIER CONTAINING SPICES AND HERBS - Active encapsulation compositions which are stable in the glassy state at ambient temperatures are prepared by melt extrusion of a ternary carrier blend comprising of 1) a food polymer, 2) a spice or herb, and 3) a low molecular weight sugar or polyol. Such glassy matrices are useful for the encapsulation of encapsulates, in particular, flavors and medications. | 03-03-2016 |
| 20160113308 | EDIBLE SELF-ADHESIVE PARTICLES - The present invention relates to self-adhesive edible particles for applying and adhering to the surface of food or foodstuffs. The invention further relates to the preparation of foodstuffs comprising the self-adhesive edible particles according to the invention. | 04-28-2016 |
| 20160128369 | USE OF RESISTANT STARCHES IN COATING COMPOSITIONS - The present invention relates to compositions comprising RS4 resistant starch. The compositions of the present invention are for use in preparing textured crumb products via high pressure short time (HPST) extrusion for coating frozen and refrigerated food products. | 05-12-2016 |
| 20180020715 | MATERIAL FOR DE-DUSTING GRANULAR ENZYME PREPARATIONS | 01-25-2018 |
| 20220132904 | Caking Resistant Salt Compositions - Salt compositions with reduced caking tendency and improved clean label acceptability comprise a blend of dry ingredients comprising a salt selected from the group consisting of sodium chloride, potassium chloride, iodized sodium chloride, iodized potassium chloride and mixtures thereof; and a dry particulate flow agent selected from the group consisting of flour, corn bran, soy fiber, inulin, whey, casein, starch, sugar, protein, lecithin, citrus fiber and mixtures thereof. The salt compositions are especially useful for use in food preparation, manufacture, and seasoning. | 05-05-2022 |
