1
Daniel F Baldwin, Nam P Suh, Chul B Park, Sung W Cha: Supermicrocellular foamed materials. Massachusetts Institute of Technology, Robert F O Connell, August 2, 1994: US05334356 (126 worldwide citation)

A supermicrocellular foamed material and a method for producing such material, the material to be foamed such as a polymerplastic material, having a supercritical fluid, such as carbon dioxide in its supercritical state, introduced into the material to form a foamed fluid/material system having a pl ...


2
Clemence K Dartey, Richard H Biggs: Reduced calorie baked goods and methods for producing same. Nabisco Brands, Richard Kornutik, May 26, 1987: US04668519 (88 worldwide citation)

Reduced calorie cookies having a pH of from about 6.8 to about 9.0 are disclosed which exhibit the desirable texture, mouth-feel and appearance of conventional cookies. An alkaline agent and a leavening system which is predominantly active during baking are used to control pH and textures of the coo ...


3
Yrjo Malkki, Olavi Elis Nikkila: Method for preventing microbial surface deterioration of foods and feeds. Haseltine Lake & Waters, December 7, 1976: US03996386 (86 worldwide citation)

Method for preventing moulding or other microbial surface deterioration of foods and feeds due to micro-organisms by using a preservative substance, either a chemically defined food additive or a vegetable extract having microbicidal or microbe-inhibiting effect. The preservative is applied in the f ...


4
Shu Huan Wang: Biodegradable protein/starch-based thermoplastic composition. Natural Polymer International Corporation, Madson & Metcalf, July 13, 1999: US05922379 (85 worldwide citation)

The invention provides a biodegradable protein/starch-based thermoplastic composition. The composition is particularly useful in preparing low ratio expanded foams. Natural cellulosic fibers such as grass fiber, wood fiber, chopped straw, bagasse, etc. function as reinforcement filler. A metallic sa ...


5
Jonathan Seaborne, David C Egbert: Package containing a moisture resistant edible internal barrier. General Mills, John A O Toole, October 17, 1989: US04874618 (80 worldwide citation)

Disclosed are two-compartment food packages which includes a first lower compartment housing a first food material, e.g., ice cream, and a second upper compartment housing a second food material, e.g., chocolate sauce with the second material being supported on an edible barrier which also serves to ...


6
Glenn J Van Hulle, Charles A Anker, Dean E Franssell: Method for preparing sugar coated, puffed snacks upon microwave heating. General Mills, Gene O Enockson, John A O Toole, October 11, 1983: US04409250 (74 worldwide citation)

Disclosed are food compositions and methods for preparing sugary coated puffed snack products upon simple heating of the food compositions in a consumer microwave oven. The food compositions comprise a plurality of puffable farinaceous dough puff pieces or pellets and a puffing media throughout whic ...


7
David Holm, Veldon M Hix, Miles J Willard: Controlled surface bubbling fabricated snack products. Miles J Willard, Hopkins French Crockett Springer & Hoopes, February 19, 1991: US04994295 (71 worldwide citation)

The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheet ...


8
David Holm, Veldon M Hix, Miles J Willard: Method for controlling the surface bubbling of fabricated snack products. Miles J Willard, Hopkins French Crockett Springer & Hoopes, June 5, 1990: US04931303 (71 worldwide citation)

The invention comprises a dough preform which when fried, produces a snack chip product having a predetermined level of surface bubbling. The dough preform has outer dough portions having substantially less moisture than inner dough portion. The dough preform is made by a process that includes sheet ...


9
Sadaharu Ito: Method of producing an edible container. Nixon & Vanderhye, March 29, 1994: US05298273 (70 worldwide citation)

Edible containers suitable for containing frozen confections (e.g., ice cream, frozen yogurt and the like) and other food products are made by initially baking a dough which consists essentially of sugar, oil and flour between a pair of heated platens to achieve a de-watered initially baked edible s ...


10
Charles E Isaacs: Method for treating foodstuffs to reduce or prevent microbial activity. Pitney Hardin Kipp & Szuch, March 7, 2000: US06033705 (69 worldwide citation)

A process for inhibiting microbial growth on a surface of an edible foodstuff which comprises applying to the surface an antimicrobially effective quantity of a compound selected from the group consisting of C.sub.4 -C.sub.24 fatty acids and monoglycerides thereof, C.sub.6 -C.sub.14 fatty alcohols, ...



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