Class / Patent application number | Description | Number of patent applications / Date published |
426576000 | Gelatin or derivatives | 19 |
20080206426 | Low-Fat Confectionery Product - The present invention covers a low-fat confectionery product comprising 0-15% fat phase, 15-50% aqueous phase, electrically charged particles, and a structuring agent, the low-fat confectionery product being a co-suspension. The invention further relates to processes of manufacture of said low fat confectionery product | 08-28-2008 |
20080233261 | Fish Maw Gelatin Products And Preparation Process Thereof - The present invention relates to a fish maw glue product and preparation process thereof. The product is characterized in that having tiny yellow and transparent appearance, being powdery, having moisture content of less than 10%, and particle size of 80-200 mesh. Its preparation process includes: pre-treating raw material, washing with water, preparing glue, drying, obtaining glue, pulverizing, packing under vacuum. The process is advanced, easy to handle. After people eat the product, it is easy to digest and to absorb, and has the functions of improving nutrition and nature of a drug. Said fish maw glue may further be made into slice, gel or glue liquor. | 09-25-2008 |
20080241336 | Extrusion-Stable Poly-Unsaturated Fatty-Acid Compositions for Food Products - The invention relates to the use of encapsulated particles containing PUFAs embedded in a protein matrix for the preparation of extruded food, to the PUFA-supplemented extruded food and to the process for the preparation thereof. | 10-02-2008 |
20090148582 | Solid alcohol product and process - 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 gelatin and the ethanol may be provided in the form of selected alcoholic beverages. | 06-11-2009 |
20090162516 | EDIBLE, WATER-SOLUBLE FILM - An improvement in water-soluble polysaccharide films, such as pullulan films, by inclusion of carboxymethylcellulose (CMC) in the film is disclosed herein. The films exhibit surprisingly improved physical properties such as tear strength, and retain good water-solubility. The films optionally include other additives such as gelatin, plasticizers, and surfactants. Methods of making the films include first dissolving the polysaccharide polymer, such as pullulan, in water, heating the solution, next admixing gelatin, then CMC, and then optional ingredients including plasticizers and more water if desired. | 06-25-2009 |
20090285963 | FREE-FLOWING GELATIN COMPOSITION - In order to provide a novel free-flowing gelatin composition, in particular for use as food precursor, which gelatin composition retains its flowability, in particular even at temperatures below 30° C., it is proposed that the free-flowing gelatin composition comprises an aqueous liquid, gelatin gel particles dispersed therein and/or dissolved gelatin hydrolysate and one or more sugar components, wherein the sum of the contents of gelatin, gelatin hydrolysate and sugar components(s) is selected such that the water activity (aw value) of the composition is less than or equal to 0.97. | 11-19-2009 |
20100003393 | EDIBLE PET CHEW AND METHOD OF MAKING THE SAME - An edible pet chew is disclosed that is comprised of fibrous protein, water absorbing polymer, plasticizer and water. The pet chew provides excellent textural properties and improved solubility in the stomach and intestinal environment for improved pet safety. | 01-07-2010 |
20100098827 | MODIFIED PROTEIN-BASED, LOW-CARBOHYDRATE FOOD INGREDIENT AND PROCESS FOR MAKING SAME - A process for producing a protein-carbohydrate complex includes the steps of: providing a modified protein (MP), the MP characterized by being denatured and heated sufficiently to gel; mixing the MP with a carbohydrate to form an MP-carbohydrate mixture; and heating the MP-carbohydrate mixture to a temperature and for a time sufficient to faun MP-carbohydrate complexes. The resulting protein-carbohydrate complex may have properties that include a viscosity of at least 1.0 Pa-s at a shear rate of a 50 s | 04-22-2010 |
20100119682 | PROTEIN EMULSION GELS AND PROCESSES FOR THEIR PREPARATION - The invention relates to a method for preparing a gel comprising mixing oil or fat with an aqueous medium by homogenisation to form an oil-in-water emulsion and heating the mixture to 50° C. to 200° C. for a period sufficient to form an emulsion gel wherein the mixture comprises 1.0% to 3.8% (w/w) of a protein that forms a heat-set gel, and 5 to 18% oil or fat or a mixture of oil and fat. | 05-13-2010 |
20100266744 | ALL NATURAL FRUIT SNACK AND METHOD OF MANUFACTURING AN ALL NATURAL FRUIT SNACK - A fruit snack manufactured, in summary, by removing moisture from commercially available juice concentrates (e.g., containing about 30% moisture) by heating for a short time the juice concentrate and vacuuming away excess moisture to produce a fruit juice concentrate with about a 15 to 20% moisture content, mixing the reduced moisture content fruit juice concentrate with fruit purees and gelling agents, preferably both pectin and gelatin, to produce a cooked mass, and depositing the cooked mass in a Mogul machine to produce the molded fruit snack. | 10-21-2010 |
20100285199 | SUGAR-FREE JELLY COMPRISING GELATIN - The present invention relates to a sugar-free jelly composition using gelatin, more specifically, a sugar-free jelly composition obtained by replacing sugars such as sugar, fructose, and starch syrup used for manufacturing a conventional jelly with sugar alcohols and mixing them in a suitable mixing ratio for the prevention and treatment of obesity, diabetes, and tooth decay as well as maintaining the sweetness and the quality contained in the conventional sugar jellies. | 11-11-2010 |
20110008515 | FREEZE-DRIED, AERATED FRUIT OR VEGETABLE COMPOSITIONS AND METHODS OF MAKING THEREOF - The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof. | 01-13-2011 |
20110318467 | Hydroxypropyl Substituted Starches As Source of Soluble Fiber - The present invention relates to a food product with high levels of ethanol soluble fiber and total dietary fiber and methods of making the same. In particular, the food product contains at least one food ingredient and a modified high hydroxypropyl substituted starch. The modified starch is suitable as a non-animal derived gelatin replacement in foods traditionally prepared with gelatin and may also be used in extruded food products. | 12-29-2011 |
20120207907 | EXTRUDED ANIMAL FEED WITH GELATIN BINDER AND LOW STARCH CONTENT AND METHOD OF MAKING - The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, and gelatin in an amount sufficient to act as a binder when the composition exits the extruder, where the binder has essentially no starch. The present invention also includes extruded food particles that do not use starch as a binder. | 08-16-2012 |
20120308711 | Drink - The present invention relates to a drink which is an oil-in-water emulsion and which comprises hydrocolloids, where the hydrocolloids are a mixture of gellan and pectin. The hydrocolloids prevent or retard the creaming of the oil phase or fat phase of the oil-in-water emulsion. | 12-06-2012 |
20130156926 | MILK COLLAGEN JELLY SYSTEM, COLLAGEN JELLY SYSTEM, AND WITH INGREDIENTS - Milk Collagen Jelly provides consumers with a food item that tastes good and is also good for them. The invention may be created by combining milk with gelatin and sugar. Instead of white sugar, the recipe can also be created with brown sugar, syrup or honey, artificial sweeteners or without sugar. Gelatin is the processed version of structural protein called collagen. The gelatin can come from the collagen in fish or pig bones, hides and connective tissues. It congeals at 15 degrees Celsius (or 59 degrees Fahrenheit). The product may be packaged in separate individual plastic, paper, metal or glass containers measuring about 3″ high, 3″ long and 3″ wide. Another packaging option may place the product into small spherical shapes of about ¼″ to ½″ in diameter, so that they can be mixed into iced coffee, iced tea, juices, and ice cream such that they may be readily ingestible. | 06-20-2013 |
20150118381 | THERMOREVERSIBLE GELATINIZED ALCOHOL-CONTAINING PRODUCT - The present invention relates to a thermoreversible gelatinized alcohol-containing product comprising water, gelatin, spirit or ethyl alcohol, and an acidifying agent, wherein the product is in the form of a liquid at room temperature and in the form of a gel between 0° C. and 10° C., as well as to the process fro preparing such a product. | 04-30-2015 |
20150147454 | CHEWY EDIBLE COMPOSITIONS WITH EXPANDED TEXTURE - Methods and compositions are provided for producing a high glycerol/high collagen or gelatin edible composition having a variety of textures and features, suitable for use as a pet treat. Chewy edible compositions produced by such methods are also provided. | 05-28-2015 |
20160021923 | High-Protein Gelled Food Products Made Using High-Protein Microalgae - A gelatinous or “gummy” confection is supplemented with low-DHA, low-chlorophyll, high-protein microalgal cells. Because the microalgal cell walls encapsulate the microalgal protein, the microalgal cells do not interfere with the setting process of the confection. The confection can be produced by combining gelatin or other gelling agent with sweetener, color, flavor, and intact high-protein microalgae. The microalgae can be obtained from heterotrophic cultivation of | 01-28-2016 |