Class / Patent application number | Description | Number of patent applications / Date published |
426575000 | Seaweed type | 27 |
20080233260 | RESISTANT STARCH-HYDROCOLLOID BLENDS AND USES THEREOF - Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed. | 09-25-2008 |
20080241335 | Low-Fat Confectionery Product Being a Water-in-Oil Emulsion - The present invention covers a low-fat confectionery product comprising at most 20% fat phase, at least 60% aqueous phase, cocoa particles, and a structuring agent, the product being a water in oil emulsion. The invention further relates to processes of manufacture of said low fat confectionery product. | 10-02-2008 |
20080317926 | Carrageenan Process - Disclosed is a process for producing a carrageenan composition, comprising the steps of: cleaning iota carrageenan-containing seaweed in water; treating the cleaned seaweed with an aqueous treatment solution, the aqueous treatment solution containing about 3-30 wt %, preferably 10-25 wt %, and most preferably 15-20 wt %, of an alkali treatment compound; subjecting the treated seaweed to washing with water; and processing the washed seaweed to produce the carrageenan composition. | 12-25-2008 |
20080317927 | Process for Treatment of Kappa Carrageenan - The present invention discloses A process for producing a carrageenan composition, comprising the steps of: cleaning kappa carrageenan-containing seaweed in water; treating the cleaned seaweed with an aqueous treatment solution, the aqueous treatment solution containing about 3-30 wt %. preferably 10-25 wt %. and most preferably 15-20 wt %, of a treatment compound; subjecting the treated seaweed to washing with water; and processing the washed seaweed to produce the carrageenan composition. | 12-25-2008 |
20100028521 | GUM ARABIC REPLACEMENTS IN: (1) PANNING, CONFECTIONS, ADHESION & COATINGS; (2) EDIBLE FILMS AND FLAVOR ENCAPSULATION; AND (3) LITHOGRAPHY - A method of preparing a gum arabic replacement, partial replacement or extending composition, for use in a variety of applications such as food, pharmaceutical and industrial applications is disclosed. In one embodiment, the invention is directed towards a method of preparing a gum arabic replacement, partial replacement or extending composition for use in panning, candy, coating and adhesion applications. The method includes selecting a strong (key) film former of natural and/or modified polysaccharides that comprises between approximately 0.1% and approximately 10% of the composition, or used at a level in the finished application equivalent to about 0.1 to 10% of what gum arabic would typically be used regardless of whether the gum arabic is used. | 02-04-2010 |
20100092645 | SALAD DRESSING COMPOSITION - Salad dressing compositions comprising from 1 to 50% of an oil phase and from 50% to 99% of a an aqueous phase, said aqueous phase comprising from 0.1 to 0.6% by weight of acetic acid and a further acid having a pKa of less than 2.5, said composition having a pH between 2.5 and 4.5, provide improved longer term properties, such as colour, leaf integrity, volume and overall appearance of the salads. | 04-15-2010 |
20100098826 | POLYSACCHARIDE THICKENER-CONTAINING DIETARY FIBER COMPOSITION - It is intended to provide a dietary fiber composition containing | 04-22-2010 |
20100129517 | REDUCING THE SENSORY COOLING EFFECT OF POLYOLS - The present invention relates to the use of fibers and/or sugar esters to reduce the sensory cooling effect of polyols, in particular, erythritol. | 05-27-2010 |
20100136202 | METHOD FOR PREPARING A VEGETABLE FOOD PRODUCT AND VEGETABLE FOOD PRODUCT THEREBY OBTAINED - The present invention relates to a method for preparing a vegetable food product, preferably a 100% vegetable and gluten-free food product, comprising the steps of: a) preparing a protein-hydrocolloid composition by mixing a vegetable protein with an alginate or carrageenan, b) blending the composition of step a) with an aqueous di- or more valent ion solution or dispersion thereby obtaining a fibrous product, c) rinsing of the fibrous product obtained in step b), d) optionally concentrating the rinsed fibrous product of step c), and e) processing the fibrous product of step d) thereby obtaining said vegetable food product. The method is characterized in that it comprises the additional step of blending a non-animal binding agent, preferably in powder form, with the fibrous product of step d) prior to processing said fibrous product. The present invention further provides a fibrous product and a vegetable food product obtainable by carrying out the present method. | 06-03-2010 |
20100247732 | Stabilizer for Dairy Products - A food stabilizer formed from natural components used in food products. The natural components include microcrystalline cellulose/alginate, native starch, or carrageenan. Effective amounts of the natural components are provided to the food product to maintain physical stability during its shelf life while imparting good mouthfeel. The food stabilizer can be incorporated in dairy-based beverages, such as milkshakes. | 09-30-2010 |
20110033599 | Process For Making An Alcoholic Gelled Food Product - The present invention relates to an alcoholic gelled food product comprising; a gelling agent including at least one carrageenan, a thickening agent comprising sodium carboxyl methyl cellulose (CMC) and ethanol and methods for making such products. | 02-10-2011 |
20110129588 | PROCESS FOR PREPARATION OF A GELATINOUS FOOD PRODUCT CONTAINING ALCOHOL - A ready to eat gelatin containing alcohol that may be stored on a shelf indefinitely without refrigeration is made possible by the preparation of an at least partially hydrated gelatin blend and mixing spirits with the gelatin blend. Additional ingredients in either liquid or dry form may be added at the time the spirits are added. The solution is immediately dispensed into containers and sealed to prevent the alcohol from evaporating. The mixture is flash cooled in the container to form a gelatin having an indefinite shelf life without refrigeration. | 06-02-2011 |
20110135798 | Microcrystalline Cellulose Compositions - Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of an anti slip agent preferably an aqueous solution of an inorganic salt. The compositions are especially useful in food, pharmaceutical and cosmetic and industrial applications. | 06-09-2011 |
20110200733 | FRUIT COMPOSITIONS WITH SOLUBLE DIETARY FIBER - Fruit compositions and methods for providing a serving of food having at least 3 grams of dietary fiber to a human without altering the flavor, appearance or consistency of the food are provided. In a general embodiment, the present disclosure provides a fruit composition comprising a fruit component, a sweetener component and a soluble dietary fiber component, wherein the soluble dietary fiber component provides at least 3 grams of dietary fiber per serving of the fruit composition. | 08-18-2011 |
20110223308 | Machine and process for producing a solid alcohol product - A process and apparatus for producing a solid, edible ethanol containing product which may be either a rubbery solid or a hard solid that is frozen about 24.8° F. (−4° C.). The product contains agar and gelatin and the ethanol may be provided in the form of selected alcoholic beverages. | 09-15-2011 |
20110293813 | FROZEN PELLETS MADE WITH JUICE - A composition and method of making frozen pellets made with juice includes a composition having at least about 50 weight equivalents of juice and a multipart stabilizer that acts as a gelling agent and a viscosifying agent. Frozen pellets are formed from the composition through cryogenic freezing. The resulting pellets contain a high level of juice and have a creamy taste and mouth feel. The multipart stabilizer results in the frozen pellets being free flowing at temperatures below approximately −4° F. Moreover, the multipart stabilizer contributes to the pellets having a high resistance to melting and clumping. In some embodiments, the frozen pellets made with juice are blended with frozen pellets made with yogurt to form a frozen food product. | 12-01-2011 |
20120177801 | LOW FAT CHOCOLATE - The application describes comestible products comprising a water-in-oil emulsion, the water-in-oil emulsion comprising cocoa butter and a fat-crystal stabilised aqueous phase dispersed substantially through the cocoa butter continuous phase and optionally one or more additional ingredients of chocolate. | 07-12-2012 |
20120196022 | Corn Fiber Gum Composites as a Thickener - Disclosed herein is a composition (composite thickener) that generally contains about 1 wt % to about 99 wt % (e.g., 1 wt % to 99 wt %) corn fiber gum (CFG) and about 99 wt % to about 1 wt % (e.g., 99 wt % to 1 wt %) polymer thickener. The polymer thickener may be anionic polysaccharides, cationic polysaccharide, neutral polysaccharides, or mixtures thereof. When applied to aqueous solutions, CFG produced synergistic effects with one or more polymer thickener components and showed a superior thickening effect than individual CFG and other polymer thickener components. | 08-02-2012 |
20120276270 | PROCESS FOR MAKING A MULTIPHASE JELLIFIED BEVERAGE COMPOSITION - The present invention is directed to a process for producing a water, juice, and/or milk-based ready-to-drink jellified product comprising at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths, characterized in that it comprises the steps of in order: (i) separately preparing at least two liquefied gel compositions, each comprising an aqueous, and/or juicy, and/or dairy base, mixed with carrageenan and galactomannan, (ii) separately preheating each of the compositions, (iii) separately mixing each of the liquefied gel compositions, (iv) separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions, (vi) sequentially dosing each of the liquefied gel compositions into a container. | 11-01-2012 |
20120276271 | SAVOURY FOOD CONCENTRATE - A packaged savoury food concentrate in the form of a gel, for preparing a bouillon, a soup, a sauce, a gravy or a seasoning comprising: —a gelling system, —a liquid phase comprising a liquid polyol, —from 3% wt to 30% wt of salt, based on the weight of the total food concentrate, wherein the liquid polyol is present in an amount of from 0.1 wt % to 80 wt %, based on the total weight of the food concentrate. | 11-01-2012 |
20120301590 | HYDRATING GEL COMPOSITION WITH ELECTROLYTES AND STRUCTURE AGENT - A food product may provide a hydrating gel for rehydration of individuals. The hydrating gel may include water, electrolytes, and a structure agent. The structure agent may be carrageenan. In some embodiments, the hydrating gel may be frozen. | 11-29-2012 |
20130142934 | COMPOSITION AND METHOD FOR PREPARING FROZEN GELATIN DESSERT - Provided is a gelatin dessert which can be frozen and stored in the freezer for at least 6 months. Upon thawing, the gelatin dessert is a ready to use dessert that has desirable mouthfeel and organoleptic properties. The dessert comprises gelatine, sugar, inulin, wheat fiber, acacia gmn, emulsifier, starch and water. | 06-06-2013 |
20130236623 | GEL COMPOSITION - A composition in the form of a gel for preparing a food product, the composition comprising water, flavourings, salt and gelling agents, where the gelling agents comprise at least iota-carrageenan and xanthan. | 09-12-2013 |
20130295263 | GELLED FOOD CONCENTRATE - A gelled food concentrate comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable gelling system in an amount effective to provide a gelled food concentrate, water, which gelled food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0.01 wt % to 3.5 wt % of a salt-sensitive gum, the ready-to-eat end product having a viscosity of higher than 15 mPa·s at 20 C°. | 11-07-2013 |
20130309385 | SAVOURY FOOD CONCENTRATE - A packaged food concentrate in the form of a gel comprising, based on the weight of the total food concentrate without the packaging: from 2 wt % to 15 wt % of NaCl, water, an effective amount of gelling agent, from 5 wt % to 60 wt % of a liquid polyol, non-gelatinised starch. | 11-21-2013 |
20140050837 | JELLY CONFECTIONERY PRODUCTS HAVING A STABILIZER AND A FIBER BLEND - Jelly confectionery products and methods of producing the jelly confectionery products are provided. In a general embodiment, the present disclosure provides a jelly confectionery product having 1) an ingredient including fruit juice, fruit puree or a combination thereof, and 2) a jelly blend including a stabilizer and a fiber. The jelly confectionery product can be free of added sugar or corn syrup. | 02-20-2014 |
20140212564 | Stabilizing Sorbic Acid In Syrup And Finished Beverage - Sorbic acid or benzoic acid is stabilized in syrup and finished beverages by solubilizing potassium sorbate or sodium benzoate and then adding the solubilized potassium sorbate or sodium or potassium benzoate into a stabilizer solution at pH 2-4. | 07-31-2014 |