Class / Patent application number | Description | Number of patent applications / Date published |
426561000 | Gas or gas generating agent per se | 9 |
20090081349 | AERATED CONFECTIONS CONTAINING NONHYDRATED STARCH AND METHODS OF PREPARATION - Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals. | 03-26-2009 |
20090155442 | METHOD FOR ENHANCING DELIVERY AND UNIFORMITY OF CONCENTRATION OF DIETARY INGREDIENTS - An effervescent dietary composition for enhancing the delivery of a dietary ingredient to a human comprises dissolving an effervescent containing dietary ingredient and two ingredients capable of reacting to produce effervescence in water. Once the mixture has completely dissolved the solution is immediately ingested, and an effective amount of a dietary ingredient is absorbed. Preferably, the effervescent is in the form of a tablet which contains a dietary ingredient, and a mixture of acids, and basic salts. | 06-18-2009 |
20100209582 | SOLUBLE FOAMING BEVERAGE POWDER - The present invention relates to a composition comprising a mixture of a soluble foamer ingredient and a soluble beverage or foodstuffs ingredient having a retarded solubility. The soluble foamer ingredient upon addition of a liquid induces the formation of or forms a foam this is achieved by an ingredient comprising a matrix and a gas under pressure. The soluble beverage or foodstuffs ingredient, which may be in the form of a powder is prepared in such a way that the solubility is retarded. Upon addition of a liquid the foamer and the beverage or foodstuff are separated before being dissolved resulting in a nice and neat physical separation in two layers, which is best visible if the colour of the foamer and beverage or foodstuffs powder are different. The present invention more specifically relates to a soluble cappuccino powder, which upon reconstitution results in a beverage with a large amount of white foam. The soluble cappuccino powder of the present invention delivers upon reconstitution a white foam comparable in colour and height and texture to a real cappuccino froth made up by steaming fresh milk and spooning the foam on top of a freshly extracted espresso. | 08-19-2010 |
20100291280 | FOOD COMPOSITION COMPRISING GAS BUBBLES AND PROCESS FOR PREPARING IT - A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt % and less than 95 wt % of water, at least 0.5 wt % and less than 20 wt % of protein, at least 1 vol. % and less than 70 vol. % of gas, at least 0.001 wt % and less than 10 wt % fibre particles and at least 0.001 wt % and less than 10 wt % surface active particles. Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fibre particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition. | 11-18-2010 |
20110008514 | BEVERAGE COMPOSITION WITH FOAM GENERATING COMPONENT - A composition has a gas containing agent or gas producing agent, a foam stabilizer and a food acid source. In one advantageous form, when the composition is dissolved in a liquid medium, a resulting beverage preferably has a pH between 2.5 and 5.4, and a viscosity between 1.0 and 10.0 cP when at a concentration between 1 and 150 grams per liter at a temperature between 2 and 28° C. In another advantageous form, the composition is water soluble in cold water, e.g., at a temperature between 2 and 28° C. In an alternative form, various components of the composition will be present in a premade liquid to which a gas containing agent or gas producing agent is added just prior to consumption. | 01-13-2011 |
20120058238 | METHOD FOR FLAVOR-TREATING FOODSTUFFS PROVIDED IN A PACKAGING - A method is disclosed for flavor-treating a food product ( | 03-08-2012 |
426562000 | Baking powder | 3 |
20120183662 | PRODUCT COMPRISING HYDROPHOBIN - A product comprising hydrophobin, and at least 0.5 wt % of bicarbonate, wherein the water activity of the product is at most 0.5 is provided. | 07-19-2012 |
426563000 | Phosphorus containing | 2 |
20090317531 | SELF-FOAMING LIQUID CULINARY AIDS AND PROCESSES - Described is a self-foaming, liquid culinary aid including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when the first and second liquids are combined carbon dioxide evolves to assist in providing the foam so that, when the liquid culinary aid is combined with the food product, the culinary aid melts or disperses in less than about 20 seconds in the food product to impart a foaming texture to the food product. | 12-24-2009 |
20130089651 | REDUCED ALUMINUM CHEMICAL LEAVENING COMPOSITIONS - The present invention relates to a chemical leavening composition for the production of bakery products with a carbon dioxide source and an acid component wherein the acid component comprises SAPP and a magnesium phosphate compound and mixtures thereof. | 04-11-2013 |