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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Gels Or Gelable Composition Gels Or Gelable CompositionGels Or Gelable Composition patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.05/10/07 - 20070104846 - Aseptic pudding with puree An aseptic pudding comprising puree composition of fruit and/or vegetables, a protein component, a physical stabilizer and a chemical stabilizer. ... 05/03/07 - 20070098869 - Gel carrier for retortable food products and method of preparing same Provided is a novel edible composition capable of forming a gel that is effective as a gel carrier for food ingredients. Food ingredients are substantially coated with the gel of the present invention. The gel forms a barrier on at least a portion of the food ingredient, thereby becoming a ... 04/12/07 - 20070082108 - Methods for reducing calorie intake Methods of reducing calorie are disclosed. The methods include ingestible compositions having at least one soluble anionic fiber from about 0.25 g to about 5.0 g per serving, optionally in the presence of an effective amount of a cation. The fiber and optional cation componentscan be consumed together or separately. ... 04/12/07 - 20070082107 - Compositions and methods for reducing food intake and controlling weight Compositions and methods for reducing weight, improving weight loss and for providing satiety are provided. Such compositions include at least one soluble anionic fiber and at least one monovalent cation. ... 02/08/07 - 20070031566 - Process for producing modified gum arabic The invention provides a method for efficiently improving emulsifying ability of gum arabic, in other words, a method for producing gum arabic with excellent emulsifying ability. Further, the present invention provides a method by which a gum arabic modified so as to have a high emulsifying ability can be obtained ... 02/01/07 - 20070026122 - Mashed potato Disclosed is a mashed potato that permits ingestion as much as that adaptable to fully demonstrate functional properties of konjak mannan to be attained, and is rich in water retentiveness, shape maintainability and flavors or tastes etc. The mashed potato according to the present invention is characterized in that addition ... 01/25/07 - 20070020370 - Fruit gum composition The invention relates to a fruit gum composition containing at least one sweetener, at least one gelatinizer and/or thickener, at least one souring agent, at least one colorant, at least one flavoring and at least one release and glazing agent or sugar-coating agent as a surface-treatment agent, wherein the fruit ... 01/04/07 - 20070003682 - Method for preparing a gelled food product and semi-finished product for use in the method A gelled food product is prepared by heating thermo-reversible sheared gel that is based on non-starch polysaccharide gelling agent and that comprises at least 1 wt % globular protein, to a temperature of 60-95° C. and allowing the gel to set in a mould under quiescent conditions. There is also ... 12/21/06 - 20060286250 - Method for stabilizing a food product, a stabilizer-emulsifier blend and use thereof The invention relates to a method for stabilizing a food product by adding to fat containing food ingredients a cold dispersible emulsifier and a hydrocolloid stabilizer for providing a cold-prepared heat stable fat emulsion, with the proviso that when the emulsifier is sodium stearoyl-2-lactylate (SSL), the stabilizer is not carrageenan ... 12/21/06 - 20060286249 - Semi-finished food product A semi-finished food product is provided for preparing the gelled part of terrins, mousses, cakes and the like. It is fluid at 20° C., has a continuous aqueous phase and comprises particles dispersed in the aqueous phase. The product comprises 0.1-5 wt % non-starch polysaccharide gelling agent, 1-11 wt % ... 11/23/06 - 20060263505 - Ingredient for grilled food item and method of preparation An ingredient for a microwaved food item, an ingredient and food item combination, and a method of preparing an ingredient. The ingredient includes a gelatinous base and one or more additives that are mixed with said gelatinous base to form a mixture. When heated in a microwave oven, the mixture ... 10/26/06 - 20060240166 - Modified acacia and use thereof The present invention aims to provide modified gum arabic having an increased total dietary fiber content and use thereof. The modified gum arabic of the present invention, which is obtained by heating gum arabic, has a total dietary fiber content (determined by AOAC method) of not less than 90%, and ... 10/26/06 - 20060240165 - Gel feed The present invention provides a composition comprising a dry powdered diet which, when mixed with wet feed and/or with water, forms a gel. The composition may optionally include a liquid component. A gel feed comprising the composition is also provided. ... 10/05/06 - 20060222750 - Method of preventing migration of water and coloring matter in foods A method of preventing inter-foodstuff migration of water and a coloring matter in combining more than two foodstuffs is provided, wherein, in preparation of foods obtainable by direct combination of more than one foodstuff at least including one foodstuff containing either or both of water and the coloring matter, a ... 09/28/06 - 20060216390 - Method for preparing a gelled food product A gelled food product is prepared by opening a closed container of thermo-reversible gel(A) that is based on polysaccharide gelling agent, heating gel (A) to a temperature of at least 60° C., combining the gel (A) with at least one taste or flavour imparting food component before, during or after ... 08/17/06 - 20060182867 - Gelled food product with a liquid centre The invention provides a food product comprising a gelled water-based shell and a liquid centre characterized in that the water-based shell contains a mixture of kappa carrageenan and iota carrageenan in an amount sufficient to provide a gel texture, the relative proportions of kappa carrageenan and iota carrageenan being 50 ... 07/27/06 - 20060165865 - Complex Problems to be Solved by the Invention: Plant sterol is stably dispersed in a water-based food product or emulsified food product without detracting from the flavor of the food product. Means for Solving the Problems: A complex of plant sterol and egg yolk lipoprotein is provided. This complex can be ... 07/20/06 - 20060159822 - Customizable consumer product system and method The present invention provides for a consumer product comprising a base product. The base product comprises one or more base characteristics and at least one variable characteristic with an intensity at a low end of a range of intensities. An additive product comprises the variable characteristic and at least one ... 06/15/06 - 20060127557 - Process for producing glucomannan gel particles A particulate glucomannan gel is produced by dissolving glucomannan-rich flour in water, precipitating glucomannan from the solution with ethanol, treating the precipitated glucomannan with an alkali to transform to water-insoluble, irreversible hydrogel particles, recovering and drying the hydrogel particles, and milling dried particles to a desired particle size. The resulting ... 06/08/06 - 20060121170 - Rubbery gels made from vegetable oils In one embodiment, the invention is a nonflowable gel composition including a vegetable oil and a thermoplastic elastomer. The nonflowable gel composition is characterized by its inability to flow when subjected to pressure. In another embodiment, the invention is a resilient gel composition including a vegetable oil and a thermoplastic ... 05/25/06 - 20060110517 - Novel compositions comprising carotenoids A novel composition for delivering carotenoids (e.g. α- and β-carotene, lycopene) and/or other physiologically active ingredients to the colon of humans after ingestion and for producing liquid food compositions insusceptible to polyphenol-protein reactions can be obtained by encapsulating said active ingredients with pectin, in particular with low-methoxylated pectin. ... 05/18/06 - 20060105088 - Gelled food product and method of making the same A gelled food product similar in texture to gelatine but containing ingredients similar to pudding or flan comprises milk, cinnamon, sugar, pecans and dissolved corn starch as the gelling agent. Flavoring agents such as strawberry, cherry, vanilla and coconut can be added and ground cinnamon can be placed on top. ... 05/11/06 - 20060099316 - Gelled foods A process for preparing gelled food products comprising the steps of (a) preparing food materials and ingredients to form a food product; (b) preparing a gelling agent to form a gelling solution; (c) dipping the food product in the gelling solution, enrobing the food product with the gelling solution or ... 03/30/06 - 20060068074 - Shelf stable gelatinous product The present invention provides a gelatin product that is shelf stable at room temperatures, completely vegetable-based, nutritionally beneficial to the consumer, able to meet restrictive religious dietary requirements, convenient and enjoyable to eat. The gelatin consists water held in a molecular network of carrageenan polysaccharide chains, cross-linked by ions in ... 02/23/06 - 20060040036 - Aqueous solutions containing beta-glucan and gums Solutions and methods of preparing aqueous solutions containing beta-glucans and gums are described. The solutions demonstrate enhanced rheological properties including improved shear tolerance that provide improved viscosity characteristics enabling the use of the solutions in a number of applications including the beverage industry. ... 02/09/06 - 20060029712 - Pulp mimetic Holocellulose is used in combination with fruit or vegetable juice as a substitute for fruit or vegetable pulp in food pulps and purees requiring a food pulp ingredient. For example a corn hull holocellulose the mimetic can replace ingredients such as tomato paste and apple sauce, both of which are ... 02/09/06 - 20060029711 - Use of carboxymethyl cellulose(cmc) in fruit-based products The invention relates to the use of a carboxymethyl cellulose (CMC) for preparing fruit-based products, such as jams including low calory jam, fruit preserves, pie fillings, fruity sauces, fruity fillings in cookies, fruit-based toppings, or beverages, wherein the CMC is characterized by forming a gel at 25° C. after high-shear ... 01/26/06 - 20060019016 - Composition for preparing a food product that is at least partially gelled The present invention provides a powdered composition for preparing a heat-stable food product that is at least partially gelled, wherein the composition essentially comprises the following ingredients as a percentage by weight with respect to a total of 100% of said ingredients representing 100%: 1) 5% to 50% of sodium ... 01/12/06 - 20060008569 - Marshmallow-type adhesive food composition, and method for manufacturing same An edible, adhesive food composition for use in the binding of cereals or the like into bars. A method of manufacturing the adhesive food composition is also disclosed. In a preferred embodiment, the adhesive food composition has a flavor and texture reminiscent of traditional marshmallows in melted form. The food ... 12/29/05 - 20050287269 - Dips comprising dietary fiber gel According to the present invention, fat and caloric content of dips can be reduced by the replacement of a portion fat content normally found in dips with an equal amount of dietary fiber. The result is that fat and caloric content of dips can be manipulated with minimal effect on ... 12/08/05 - 20050271788 - Gel based livestock feed, method of manufacture and use A method of making a gel-type livestock feed includes initially forming a feed mixture by mixing feed nutrient components, water, alginate, and a calcium component insoluble in water or a sequestrate to inhibit the calcium component from reacting with the alginate. Once the feed mixture is formed, the calcium component ... 12/01/05 - 20050266138 - Calcium stable high acyl gellan gum for enhanced colloidal stability in beverages A low calcium sensitive (calcium stable) high acyl gellan gum is prepared for enhanced colloidal stability in beverages. The low calcium sensitive high acyl gellan gum has superior suspension performance for colloidal stability compared to other high acyl gellan gums. The low calcium sensitive high acyl gellan gum is prepared ... 12/01/05 - 20050266137 - Food composition A food composition comprising: (i) from 5 to 30 wt % hydrolysed gelatin, based on the total weight of the composition, and (ii) a tryptophan source, wherein the proportion of tryptophan in the tryptophan source is less than 100%, wherein at least 25% of the nutrient energy of the food ... 11/24/05 - 20050260322 - Gel-type drink composition The present invention provides a gel beverage composition for comprehensive nutritional supplementation, having balanced nutrients, refreshing taste, a low pH, a soft gel form suitable for drinking/eating and the ability to retain its gel form for a long period of time. The composition is a gel which has a pH ... 11/17/05 - 20050255212 - Process and equipment for making simulated olive products by coextrusion, and obtainable product Our invention is concerned with a process and equipment and the resulting product. The process and equipment produce simulated cylindrical olive products with a central core. An aqueous alginate or low-methoxy pectate sol containing dispersed olive flesh is co-extruded through a nozzle with a stream of an aqueous solution containing ... 10/27/05 - 20050238782 - Alginate or low-methoxy pectate gel Our invention provides a highly convenient process and equipment which can be used to prepare alginate or low-methoxy pectate gels on site e.g. where the product is to be used. The process comprises making a sol in an in-line dynamic mixer, then introducing gelling ions, e.g. calcium ions, into the ... 10/20/05 - 20050233047 - Dips comprising emulsified liquid shortening compositions comprising dietary fiber gel, water lipid According to the present invention, fat and caloric content of dips can be reduced by the replacement of a portion fat content normally found in dips with an equal amount of emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber gel, water and lipid. The result is that fat and ... 10/20/05 - 20050233046 - Mcc/hydrocolloid stabilizers and edible compositions comprising the same Stabilizers comprising co-processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes for making the edible compositions are described. Edible compositions may be prepared from a stabilizer comprising MCC and a hydrocolloid, along with a protein source and/or juice. Compositions of the invention may include low pH beverages ... 10/20/05 - 20050233045 - Satiety enhancing food compositions The present invention provides an aqueous liquid or spoonable edible composition comprising at least 1% wt protein and from 0.1 to 5% wt of a biopolymer thickening agent which is not denatured or hydrolysed between pH 2 and 4, and wherein the composition has a gastric viscosity at 0.1 s−1 ... 10/20/05 - 20050233044 - Encapsulated organic solution particles Modified starch encapsulated organic particles, and a process for making said particles and products comprising such particles are disclosed. Such particles provide a simple, efficient and effective delivery system that can be used to deliver organic solutions such as oils to compositions. ... 08/11/05 - 20050175757 - Oil in water emulsions comprising a blend of biopolymers A combination of a surface active biopolymer and a gelling biopolymer is a suitable gelatin replacer in oil in water emulsions. ... 08/04/05 - 20050170059 - Satiety enhancing food compositions The present invention provides edible compositions comprising a source of non-solubilised divalent metal ions and from 0.1 to 6% wt of an alginate having an L-guluronic acid content of at least 60% of the total uronic acid units in the alginate. The compositions of the invention have good satiety effects ... 08/04/05 - 20050170058 - Jelly food containing soybean 7s-protein A jelly food containing soybean protein that even when a soybean protein is contained, realizes high storage stability, exhibits low probability of deposition at a weak acid zone and ensures excellent flavor. In particular, jelly food wherein use is made of low phytic acid soybean 7S-protein. More particularly, a jelly ... 07/21/05 - 20050158441 - Confection product containing urea Methods and confection products for the neutralization of dietary acids contained in foodstuffs or within the product themselves are provided. To this end, a gelatinous confection product comprising an acid neutralizing buffer such as carbamide is provided as well as methods of using same. ... 07/21/05 - 20050158440 - Method of modifying gum arabic This invention relates to a technology for modifying gum arabic to increase its emulsifying ability, and provides a method which does not give rise to such troubles as the gum arabic agglomerating to form syrupy masses, sticking to the vessel, dehydration, or charring in the course of processing. A modified ... 07/14/05 - 20050153047 - Novel melon plants The present invention relates to novel plants, in particular to melon plants capable of producing fruits with a new pleasant taste and to seeds thereof. The present invention further relates to fruits of melon plants of the present invention, wherein such fruits have organic acid content, low pH and high ... 07/14/05 - 20050153046 - Pourable liquid dairy dessert A pourable dessert product, prepared without an emulsifier, comprising milk solids nonfat, fat, sweetener, stabilizer and flavoring agent. ... 06/02/05 - 20050118320 - Method and composition for gel mixture A quick-gel mixture is prepared from a liquid mixture and a powder blend. The liquid mixture is an alginate blended with sugar and solubilized in water and, optionally, ethyl alcohol. The powder blend is a mix of sugar, calcium, acids, and sodium citrate, which acts as a sequestering agent to ... ### FreshPatents.com Support |