Patent application number | Description | Published |
20090220665 | Citrus fruit fibers in processed meat - The current invention relates to a mixture of citrus fruit fibers and soy protein flour, use of such mixtures in processed meat and to increase the functionality of soy protein flour. | 09-03-2009 |
20100099648 | NATURAL EQUIVALENT OF CHEMICALLY MODIFIED STARCH - The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof. | 04-22-2010 |
20100223977 | METHODS FOR ASSESSING MOUTHFEEL ATTRIBUTES OF FOODS USING A TRIBOLOGY DEVICE - The invention relates to a method for differentiating foods with respect to mouthfeel, a method for identifying a composition having the ability to improve the mouthfeel of a food, and a method for predicting mouthfeel attributes of a food using a novel tribology device. | 09-09-2010 |
20100229625 | TRIBOLOGY DEVICE FOR ASSESSING MOUTHFEEL ATTRIBUTES OF FOODS - This invention relates to a tribology device for assessing mouthfeel-related tribological properties of a food sample, comprising a measuring surface composed of a thermoplastic polymer as an integral part. | 09-16-2010 |
20110020525 | CITRUS PULP FIBER DRY BLEND SYSTEMS - There is disclosed a dry blend system comprising citrus pulp fiber; and at least one component selected from the group consisting of hydrocolloids, lipids, carbohydrates, and proteins, wherein the dry blend system is capable of replacing the solids content in a finished food product. | 01-27-2011 |