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Removal of reaction byproducts and impurities from caramel color and a shelf stable caramel color concentrate
Caramel color concentrates are prepared by subjecting a solution of caramel color to ultrafiltration through a semi-permeable membrane having a Molecular Weight Cut Off (MWCA) of no greater than 3000 Daltons to retain caramel solids, but remove 4 MeI and other salts. After ultrafiltration, the retentate is subjected to an acidifying...

Adsorption purification of caramel
A process of purifying a caramel color solution comprising introducing the caramel color solution into an adsorbent wherein the adsorbent adsorbs 4-MeI to form a purified caramel color solution, and adding an acid to the purified caramel color solution to lower the pH to less than 5....

Garlic based pepper vegetarian sauce
A garlic-based sauce which includes garlic, chili peppers, bell peppers, a quantity of flavorings and spices. These ingredients are combined without addition of any preservatives. The method of preparing the garlic-based sauce includes caramelized chili peppers by heating or broiling and blending the ingredients into a mixture, mixing spices and flavorings....

Pre-closing apparatus of a machine
A pipe-closing apparatus of a machine which is suitable for processing foodstuff mixtures, contains a throttling valve arranged in a pipeline and has a closing element configured with respect to the pipeline with two sealing sections. The apparatus further has an activation apparatus for transferring the closing element into an open...

Crumb, e.g., chocolate crumb, having enhanced caramel flavor
The present disclosure provides crumb of the type used in making milk and white chocolates with enhanced flavor and/or aroma. It has been found that adding alpha-dicarbonyls, e.g., 2- or 3-carbon alpha-dicarbonyls, can add noticeable caramel and/or toffee notes to the flavor and/or the aroma of the crumb without a concomitant...

Color-fading primer composition
The present invention provides a primer composition for sealant in which the coating quality can be visually inspected and which can sufficiently fade on exposure to the light. The primer composition for sealant use comprises (A) a binder resin and (B) one type or two or more types of pigment selected...

Griddle having raised, bun toasting surface
An apparatus for caramelizing a cut surface of a split bread product is provided. The apparatus comprises a substantially flat heatable surface and at least one raised surface portion in heat transfer communication with the flat surface, and extending upwardly therefrom. The raised surface portion defines an upper contact surface for...

Method and apparatus for the manufacture of caramel
The present invention relates to a method for the manufacture of caramel, comprising: providing air to the bottom of a closed reaction container that contains a sugar liquid, making the air rise from the bottom and discharge from the top of the reaction container. In the whole process, the oxygen participates...

Process
A process for preparing a dried malted beverage product. The process comprises: a) mixing together solid and liquid constituents of the beverage product in a single vessel so as to form a mixture; b) subjecting the mixture in the vessel to heat at a lowered pressure so as to effect drying...

Grandma b's pecan caramel and cinnamon roll kit
The invention provides a packaged kit featuring premeasured ingredients to easily and expediently create a scrumptious selection of pecan caramel cinnamon rolls. Each Grandma B's Pecan Caramel and Cinnamon Roll Kit is comprised of five individually packaged items and instructions to make the cinnamon rolls....

Method and apparatus for cooking pizza
A pizza is prepared while it is constructed using a novel process and device. Dough is placed onto a thermal mass, followed by the use of a handheld very high heat source to sear the top surface of the dough. As the pizza dough remains in contact and continues to bake...

Griddle having raised, bun toasting surface
An apparatus for caramelizing a cut surface of a split bread product is provided. The apparatus comprises a substantially flat heatable surface and at least one pedestal magnetically coupled to and in heat transfer communication with the flat surface, and extending upwardly therefrom. The pedestal defines an upper contact surface for...

Confectionery products containing erythritol
The present invention relates to selected from the group consisting of hard candies, brittle, caramel, and toffee, preferably hard candies containing maltodextrin, and at least 93% w/w erythritol preferably at least 95% w/w erythritol, more preferably at least 97% w/w erythritol....

Processes for manufacture of dough-based food products with a non-soluble granulated salt substitute
The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by...

Method for producing ethanol using cellulosic biomass as raw material
A method for producing ethanol by alcohol fermentation of a saccharide obtained by hydrolyzing cellulosic biomass in a supercritical or subcritical state, wherein excessive decomposition and caramelization of the saccharide are inhibited to prevent a reduction in yield of the saccharide, and flash steam is effectively used. The method for producing...

Gelatin-free, isomaltulose-containing soft caramel
Disclosed is a gelatin-free soft caramel including a soft caramel base mass that contains at least one polysaccharide hydrocolloid as texturing agent, a crystalline sweetener phase formed by isomaltulose, and a noncrystalline sweetener phase, wherein the caramel is gelatin-free. It can be made by providing a noncrystalline sweetener phase by dissolving...

Spreadable dairy product
The invention concerns a shelf stable spread that includes sweetened condensed milk of fat content 2 to 25% by weight and water content 15 to 35% by weight and at least one organoleptic modifying food substance added at a ratio ranging from 2% to 30% by weight and preferably 5% to...

Processes for manufacture of dough-based food products with a non-soluble granulated salt substitute
The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by...

Process and product
A method of making a coffee flavour soluble granule, including the combining of spray-dried coffee flavour with Maillard process flavour and caramel sugar to form a fine powder, suspending this powder in a fluidised bed and spraying it with a aqueous saccharide binder solution. The product provides both the flavour and...

Caramel, confection comprising the caramel and method of making the confection
A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp...

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Caramel patents



      
           
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This listing is a sample listing of patent applications related to Caramel for is only meant as a recent sample of applications filed, not a comprehensive history. There may be associated servicemarks and trademarks related to these patents. Please check with patent attorney if you need further assistance or plan to use for business purposes. This patent data is also published to the public by the USPTO and available for free on their website. Note that there may be alternative spellings for Caramel with additional patents listed. Browse our RSS directory or Search for other possible listings.
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