31
Bernhard H van Lengerich: Encapsulation of components into edible products. General Mills, Douglas J Taylor, Barry I Hollander, John A O&apos Toole, April 20, 2004: US06723358 (58 worldwide citation)

An edible matrix composition that has a chewable texture and that contains at least one encapsulated component is obtained by admixing at least one plasticizer, and a ground, free-flowing particulate mixture which comprises at least one fat, at least one starch, and at least one sugar which have bee ...


32
Medford D Robbins, Sheila S Rodriguez: Low calorie baked products. The Procter & Gamble Company, Jacobus C Rasser, Steven J Goldstein, Jack D Schaeffer, July 24, 1984: US04461782 (58 worldwide citation)

Baked products comprising from about 12% to about 60% of a non-absorbable, non-digestible liquid polyol polyester and from about 25% to about 85% microcrystalline cellulose or a mixture of microcrystalline cellulose and flour in a weight ratio cellulose:flour of at least 1:1 have good texture, good ...


33
Maruta Kazuhiko, Kubota Michio, Sugimoto Toshiyuki, Miyake Toshi: Trehalose-releasing enzyme, and its preparation and uses.. Hayashibara Biochem Lab, December 14, 1994: EP0628630-A2 (57 worldwide citation)

Disclosed is a trehalose-releasing enzyme which specifically hydrolyzes the linkage between a trehalose moiety and the remaining glycosyl moiety in a non-reducing saccharide having a trehalose structure as an end unit and having a degree of glucose polymerization of 3 or higher. The molecular weight ...


34
George W Pratt Jr: Method of altering biological and chemical activity of molecular species. Massachusetts Institute of Technology, Arthur A Smith Jr, Robert Shaw, Martin M Santa, March 2, 1976: US03941670 (57 worldwide citation)

A method of altering (i.e., deactivating or activating) the biological activity of macromolecular species that employs laser beam radiation at a frequency that excites vibrational and rotational states of the irradiated species and at an intensity sufficient to activate the species (but below the de ...


35
Francois Cantenot: Process for preparing a food product. M B E Minoterie Biscotterie d Echenon, McCormick Paulding & Huber, November 29, 1983: US04418088 (56 worldwide citation)

A process for preparing a food product comprising roasted corn flour, wheat flour, sugar and salt wherein said mixture is shaped extruded-baked and cooled immediately thereafter.


36
Guttag Alvin: Process of subjecting a microorganism susceptible material to a microorganism. National Patent Development Corporation, Cushman Darby & Cushman, January 14, 1975: US3860490 (56 worldwide citation)

Microorganisms are entrapped in a hydrophilic acrylate or methacrylate to provide controlled release or quick release or to provide a regulated time of contact with an environment on which the microorganisms can act.


37
Maki Mizuno: Food container for cooking with microwave oven. Oblon Spivak McClelland Maier & Nuestadt P C, November 23, 1999: US05989608 (55 worldwide citation)

A food container for cooking through use of a microwave oven includes a container adapted to contain food and having a hole and a pressure regulation valve attached to the food container to close the hole. The pressure regulation valve includes a cover film having an area sufficient to cover the hol ...


38
Franz Haas Sr, Franz Haas Jr, Johann Haas: Process for manufacturing thin-walled, hollow pastry articles. Kenway & Jenney, December 1, 1981: US04303690 (55 worldwide citation)

A process for manufacturing hollow, thin-walled pastry articles, particularly cone shaped waffles, wherein a kneadable, firm dough body is conveyed to a plurality of baking molds of a cone baking apparatus, each baking mold consisting of a matrix and a patrix, the dough body being delivered into eac ...


39
Glenn J VanHulle, Charles A Anker, Dean E Franssell: Food composition and method for preparing cheese-coated, puffed snacks upon microwave heating. General Mills, Gene O Enockson, John A O Toole, February 17, 1981: US04251551 (55 worldwide citation)

Disclosed are food compositions and methods for preparing cheese-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 in a puffing medium throughout whic ...


40
Jerome B Thompson: Low calorie diet bread. Schuyler Birch Swindler McKie & Beckett, August 22, 1978: US04109018 (55 worldwide citation)

A bread product which has superior nutritional characteristics regarding protein and roughage content and which exhibits a significant caloric reduction over standard white bread.