1
Shoaf Myron D, Groesbeck Charles W, Cowart David G: Dry food products in spun filaments and method of making same. General Foods Corporation, October 26, 1971: US3615671 (84 worldwide citation)

A sugar mix containing at least 60 percent sucrose and a humectant is spun under controlled humidity. The spun sugar filaments are then compressed around dry, particulate food pieces such as a cereal or a beverage mix without affecting the solubility of the filaments. The products is packaged within ...


2
Troy John P, Monti Anthony, Lynch Frank J, Broeg Charles B: Direct compression vehicles. SuCrest Corporation, December 14, 1971: US3627583 (70 worldwide citation)

Tablets are formed directly without granulation or slugging from a mixture of an active material, such as a therapeutic material, and as a direct compression vehicle, a dry, free-flowing, granular sugar composition comprising generally spherical, porous, firm agglomerates of 100 parts of solid sugar ...


3
Andy C C Chen, Clifford E Lang Jr, Charles P Graham, Anthony B Rizzutto: Crystallized, readily water dispersible sugar product containing heat sensitive, acidic or high invert sugar substances. Amstar Corporation, Cooper Dunham Clark Griffin & Moran, December 7, 1982: US04362757 (62 worldwide citation)

A crystallized sugar product containing a heat-sensitive, acidic, or high invert sugar substance is prepared by admixing the heat-sensitive, acidic, or high invert sugar substance with a dry sugar base to form a premix, concentrating a sugar syrup containing at least about 85% by weight sucrose to a ...


4
Morris Dmitrovsky, Antoine H Kokke: Continuous crystallization. Amstar Corporation, Cooper Dunham Clark Griffin & Moran, September 21, 1976: US03981739 (58 worldwide citation)

A crystallizable solute is crystallized from a solution containing the same by introducing a solution of said solute into a first stage evaporative-crystallization zone together with seed solute crystals. Within the first stage evaporative-crystallization zone the solution is concentrated to yield a ...


5
Andy C C Chen, Clifford E Lang Jr, Charles P Graham, Anthony B Rizzuto: Crystallized, readily water-dispersible sugar product. Amstar Corporation, Cooper Dunham Clark Griffin & Moran, July 6, 1982: US04338350 (56 worldwide citation)

A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250.degree. F. to about 300.degree. F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose ...


6
Andy C C Chen, Sanford J Drescher, Charles P Graham: Maple sugar product and method of preparing and using same. Amstar Corporation, Cooper Dunham Clark Griffin & Moran, June 26, 1979: US04159210 (49 worldwide citation)

A transformed, crystallized maple sugar product comprising aggregates of crystals having a crystal size in the range about 3-50 microns is prepared by concentrating a maple syrup containing at least about 63% sucrose to a solids content of about 93-98%. The concentration may be carried out in severa ...


7
Wilson Menzies Nicol: Production of crystalline sugar. Tate & Lyle, Ostrolenk Faber Gerb & Soffen, August 3, 1976: US03972725 (47 worldwide citation)

A supersaturated sugar syrup is crystallized following the catastrophic homogeneous nucleation induced by application of a shear force having a velocity gradient of at least 5000 cm/sec/cm, e.g. by a colloid mill or a homogenizer.


8
Hussein Mamoun Mahmoud, Militescu Carolina, Bunick Frank John, Moskowitz Alan: Savoury flavoured nonsweet compositions using sweet carbohydrate bulking agents and processes for their preparation.. Warner Lambert Co, January 24, 1990: EP0351973-A2 (46 worldwide citation)

The present invention pertains to a savory flavored nonsweet composition comprising a sweet carbohydrate bulking agent, a savory flavoring agent and a sufficient amount of a sweetness inhibiting agent to nullify the sweetness of the bulking agent. The present invention also pertains to a method for ...


9
John M Dunn, Akiva T Gross, Eugene T Finocchiaro: Starch-based opacifying agent for foods and beverages. Opta Food Ingredients, Hamilton Brook Smith & Reynolds P C, November 5, 1996: US05571334 (41 worldwide citation)

The present invention pertains to a novel starch-based opacifying agent, to methods of manufacture and to food and non-food formulations containing the opacifying agent. The starch-based opacifying agent comprises an opacifier (e.g., titanium dioxide) and starch in the form of a complex in which the ...


10
Black William C, Rajtora Otto J: Method of combining crystalline sugar with impregnating agents and products produced thereby. Penick & Ford, November 9, 1971: US3619294 (41 worldwide citation)

Massecuite Aggregated Microcrystalline Sugar granules (structurally comprising cohered sugar microcrystals with internal capillary networks) are employed as a means to combine crystalline sugar with solid or liquid modifying agents which are dissolved (or otherwise dispersed) in an aqueous or organi ...



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