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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 > Soup, Sauce, Gravy Or Base Soup, Sauce, Gravy Or BaseSoup, Sauce, Gravy Or Base 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.06/28/07 - 20070148306 - Method of producing and preparing fresh frozen food from quick frozen vegetables and stock A method and article for providing a frozen food wherein, particulate food matter is prepared and frozen and combined in a package with a frozen concentrated stock. The consumer prepares the food by adding a liquid that accelerates the heating of the frozen food product and the liquid accelerant, followed ... 06/14/07 - 20070134397 - Solid concentrate for broths, bouillons, soups, sauces, (side)dishes, garnishing or seasoning and process for preparing the same Concentrates for bouillons, broths, soups, sauces, gravies, dishes, side dishes, or for use as garnishing or seasoning containing dry herbs and/or vegetables, which concentrate is in the form of a solid body or bodies having a weight of 2-250 g, in particular a cube, block, or tablet shape, which yield ... 06/07/07 - 20070128325 - Reduced oil dressing composition and a method for making the same A dressing composition with reduced oil is described. The dressing composition has starch and optionally has insoluble fiber. The dressing composition has organoleptic properties that are similar to full fat compositions that are starch free and has oil droplets with diameters that do not exceed four (4) microns. ... 05/31/07 - 20070122538 - Compound butter sauce The invention discussed herein (compound butter sauce) pertains to a new method for making flavored butter sauces akin to the classical French style “beurre blanc” or beurre rouge.” The process involves a “cold emulsion,” wherein the mixture (a liquid element and a fat element) is fully emulsified by using a ... 03/15/07 - 20070059423 - Compositions for improving flavor and safety of marinated meat products A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the ... 02/01/07 - 20070026123 - Pesto products The present invention provides improved pesto products. Formulations or recipes and processes for making the pesto products are provided. A ready-made pesto is also provided. The present invention also provides unique methods of storing and applying the pesto products. ... 12/21/06 - 20060286256 - Dilutable products A retorted liquid soup concentrate package (of about 70 to 100 g contents) expressible from the package when opened and dilutable with boiling or near boiling water (at a dilution ratio water/concentrate of from 1.9:1 to 2.5:1) to a lump free ready to eat soup form at at least 55° ... 12/21/06 - 20060286255 - Automated soup making apparatus An automated soup making apparatus (100). Apparatus (100) comprises a container (102) having an open top for holding foods, a cap (104) removably installed on the top of container (102), a heating element (110) for heating foods disposed inside container (102), a blade (108) installed inside container (102) for chopping ... 12/14/06 - 20060280854 - Maillard reaction compounds of cysteine and a sugar having meatlike flavour in which R is hydrogen when n=1-4, or methyl when n=0-3. The compounds are useful for conferring meaty tastes and aromas on foodstuffs. ... 09/28/06 - 20060216391 - Sauce with spanish olives A sauce comprises garlic powder, onion powder, Cumin, bay leaves, paprika, oregano, spanish olives, natural tomato, apple cider vinegar, mayonnaise, vegetable oil, parmesan cheese, and brown sugar. ... 08/03/06 - 20060172055 - Food Chemically cross-linked and/or substituted waxy wheat starch is described. The modified waxy wheat starch is stable to acid conditions between pH 3 and a pH less than 7, freeze/thaw stable and has a smooth and creamy mouthfeel. Food products containing the modified waxy wheat starch are also described. ... 07/27/06 - 20060165866 - Instant food Legume-derived, and particularly soybean-derived, water-soluble polysaccharides are added to thickener-containing powder supplied with an instant food to prevent clumping of powder masses during reconstitution and for a more homogeneous reconstitution. Thus, the problem is solved which is encountered with soup powders such as a thickened soup powder and a curry-seasoned ... 07/13/06 - 20060153963 - Squeezable fruit sauce and process for making same A squeezable fruit sauce containing less than 50% fruit. The sauce includes fruit and or fruit puree, water, sweetener, and a combination of pectins or thickeners. The ingredients combined to give a thin set sauce (30.0-40.0 Brix) with minor syneresis. ... 05/04/06 - 20060093724 - Frozen food Phospholipo-proteins which have been enzyme modified may be used as an emulsifier to improve the emulsion stability of frozen products, e.g., during the freeze thaw and vacuum cool processes. Especially preferred is use of the enzyme phospholipase A to modify egg yolk and to use the modified egg yolk as ... 02/16/06 - 20060034998 - Sauces comprising dietary fiber gel According to the present invention, fat and caloric content of sauces can be reduced by the replacement of a portion fat content normally found in sauces with an equal amount of dietary fiber. The result is that fat and caloric content of sauces can be manipulated with minimal effect on ... 02/16/06 - 20060034997 - Instant roux This invention relates to an instant roux comprising co-processed modified starch and flour and fat. In addition, the invention relates to the process for providing such “ready-for-use” compositions and the improved food products prepared from the co-processed compositions. ... 12/29/05 - 20050287275 - Sauces comprising dietary fiber gel According to the present invention, fat and caloric content of sauces can be reduced by the replacement of a portion fat content normally found in sauces with an equal amount of dietary fiber. The result is that fat and caloric content of sauces can be manipulated with minimal effect on ... 12/29/05 - 20050287274 - Soups comprising dietary fiber gel According to the present invention, fat and caloric content of soups can be reduced by the replacement of a portion fat content normally found in soups with an equal amount of dietary fiber. The result is that fat and caloric content of soups can be manipulated with minimal effect on ... 11/03/05 - 20050244563 - Native starch-based thickened food composition A native starch-based thickened food composition suitable to be used as a base for the preparation of sauces, containing, in percentage weight over the weight of the composition, 0 to 7% maltodextrins, 0 to 3% one or more dietary fibers, at least 4% edible fats and at least 0.5% milk ... 10/27/05 - 20050238785 - Sauces comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid According to the present invention, fat and caloric content of sauces can be reduced by the replacement of a portion fat content normally found in sauces with an equal amount of emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber gel, water and lipid. The result is that fat and ... 10/27/05 - 20050238784 - Soups comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid According to the present invention, fat and caloric content of soups can be reduced by the replacement of a portion fat content normally found in soups with an equal amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content ... 09/29/05 - 20050214432 - Process for the preparation of an emulsion The invention provides a process for the preparation of a stable ungelatinised starch-containing oil-in-water emulsion in the absence of an added emulsifier which comprises subjecting a mixture of flour and/or starch, an oil and an aqueous liquid to high shear. A stable oil-in-water emulsion containing ungelatinised starch obtainable by the ... 08/04/05 - 20050170060 - Process for producing a low fat, concentrated meat broth from meat by-products A process for developing a low fat, concentrated meat broth from animal products and by-products. A commercial broth product is the result of the fat and water removal process. The broth is used as a key base ingredient for development of a variety of flavorings. ... 06/02/05 - 20050118321 - Special four meat pasta sauce and method of preparation A four meat, tomato-based sauce to be used with various types of pasta dishes and a specific method for making such sauce. The sauce of the invention is primarily intended as a pasta sauce, which has a unique flavor and taste. The method involved permits this unique taste to be ... ### FreshPatents.com Support |