Patent Leaderboard
USPTO Patent Rankings Data through Dec 31, 2025
Home › Compositions and methods for inhibiting browning in foods

Compositions and methods for inhibiting browning in foods

US Patent 5304679 · Granted Apr 19, 1994

Estimated economic value: $675,000 ⓘ

Assignee

Inventors

View full patent text on Google Patents →

More Patents by These Inventors

Gluten-derived colloidal dispersions, edible coatings therefrom and method of ma2001
Microcrystalline starch-based product and use in foods1999
Enzymatic production of monoglycerides containing omega-3 unsaturated fatty acid1999
Granular resistant starch and method of making1998
Starch-based opacifying agent for foods and beverages1996
Fat soluble polymers and their use in foods1994
Fat soluble polymers and their use in foods1994
Fat soluble polymers and their use in foods1994
Fat soluble polymers and their use in foods1994
Hydrophobic protein microparticles1994
Production of monoglycerides by enzymatic transesterification1994
Potato and other food products coated with edible oil barrier films1993