Food or edible material: processes, compositions, and products inventions 12/06

20060292262 - Method of purifying liquor and purification apparatus: After passing alcoholic liquors 20 through an HSO3 type strongly basic anion exchange resin layer 14, or after adding an HSO3 salt to alcoholic liquors; the alcoholic liquors are passed through a mixed bed layer 18 containing of an H type strongly acidic cation exchange resin and a free base... Agent: Osha Liang L.L.P.

20060292263 - Bakery products comprising carbohydrate oxidase and/or pyranose oxidase: The present invention is related to a method for the improvement of shape and width of cuts of bread during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of Carbohydrate oxidase or Pyranose oxidase in said bakery products.... Agent: Knobbe Martens Olson & Bear LLP

20060292264 - Production of fermented palm kernel cake (pkc): The present invention related to a bioprocess method of producing fermented of Palm Kernel Cake (PKC). The present invention is to enhance the nutritive value of PKC for animal feed by breaking down mannan fiber in raw PKC using Bacillus megaterium combined with Lactobacillus sp.... Agent: Palmer & Dodge, LLP Kathleen M. Williams

20060292265 - Fermented milk product and process: A composite unripened curd cheese product is made by concomitantly side by side filling of distinct adjoining masses in a pot. A first mass may be a fermented milk base or at least one flavoring composition while a second mass is a fermented milk base. These masses are generally of... Agent: Bell, Boyd & Lloyd LLC

20060292266 - Functional water and method and system for its production: Functional water (drinking water) having a dissolved oxygen content of 25 to 70 mg/l immediately after processing to dissolve oxygen in source water, and remaining 15 mg/l or more after the functional water is exposed to air for 24 hours. A purification processor (11) processes the source drinking water, and... Agent: John W. Carpenter Suite 400

20060292267 - Process and formula for combining nutritional ingredients into edible vehicles by separating, utilizing and exploiting the optimum nutritional potency temperature of each nutritional element to provide an ultimate dietary health benefit to fauna when said: The present invention provides a process and formula for combining nutritional ingredients into edible vehicles by separating, utilizing and exploiting the optimum nutritional potency temperature of each nutritional element to provide an ultimate dietary health benefit to fauna when said edible vehicles are combined, prepared and consumed.... Agent: Wayne Samuel Kurzeja

20060292268 - Method for making a dough product frozen after the final-proofing and a frozen bread dough product made by utilizing the same method: A method for making a dough product frozen after the final-proofing comprising the steps of preparing a primary dough by mixing and kneading raw materials of the dough, dividing the primary dough into some sections and then shaping each piece of the primary dough into an appropriate shape, subjecting each... Agent: Wenderoth, Lind & Ponack, L.L.P.

20060292269 - Meat quality-improving agent: The present invention aims at providing, in a retort pouch food containing a meat alone, or together with other food materials, a meat quality-improving agent, which is added to a raw material meat, in order to inhibit deterioration in the texture of meat subjected to retort sterilization, and a meat... Agent: Wenderoth, Lind & Ponack, L.L.P.

20060292270 - Multiple compartment package: The present invention relates to multiple compartment bags, and in particular to such bags in which one of the compartments is hermetically sealed. The present invention relates to a dual compartment package in which one hermetically sealed compartment is for packaging a personal care product, more particularly a cosmetic product,... Agent: Bruce E. Lilling Lilling & Lilling P.C.

20060292271 - Spray coating method and apparatus: A method of coating a food product, the method comprising spraying a coating substance at the product whilst the product is falling under gravity, so as to coat at least a first surface of the product. The overspray is electrostatically charged using a needle electrode, wherein the charged coating substance... Agent: Wenderoth, Lind & Ponack, L.L.P.

20060292272 - Method for producing a carbon monoxide-treated comminuted meat product: A method includes applying a treatment material containing carbon monoxide to an initial meat product to produce an intermediate meat product. Once the treatment material containing carbon monoxide is applied to the initial meat product to produce the intermediate product, the intermediate meat product is comminuted to produce a final... Agent: The Culbertson Group, P.C.

20060292273 - Food coating compositon and method of making the same: A method for producing a high-protein coating composition for coating a food substrate including the steps of providing a soy protein mixture having at least about 40% by weight of a soy protein; adding water to said soy protein mixture to produce a mass; cooking said mass in an extruder... Agent: Holly M Amjad Solae

20060292274 - Treatment to reduce microorganisms with carbon dioxide by multiple pressure oscillations: Apparatus and methods to non-thermally treat goods for human consumption with carbon dioxide. Apparatus and methods rely on multiple pressure changes of carbon dioxide to affect one of three processes. A first process rapidly freezes and thaws water on the surface of the goods in rapid succession multiple times to... Agent: Christensen, O'connor, Johnson, Kindness, PLLC

20060292275 - Whey-contaiing food product and method of deflavoring whey protein: Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8 to about 12 to solubilize the whey proteins and to release the flavoring compounds and... Agent: Fitch Even Tabin & Flannery

20060292276 - Edible container apparatus and method of manufacture: A method and apparatus are provided for forming and baking an edible cone-shaped container, the container being of a bread dough provided with a light, flaky texture by the inclusion of solid flaked fat pieces in the dough mixture and the cone formed by an initial forming and cooking step... Agent: Shughart Thomson & Kilroy, PC

20060292277 - Batch rice production system and improved microwavable, commercially sterile, shelf-stable rice product: A batch rice production system suitable for retort sterilization operations is provided. The system comprises blanching a dry rice product to a desired hydration pick-up to yield a partially hydrated rice product; and topically coating the partially hydrated rice product by mixing the partially hydrated rice product with an oil-in-water... Agent: Dinsmore & Shohl, LLP

20060292278 - Feed supplement compositions: A process for the preparation of thermostable, discrete, solid particles containing lactoferrin embedded in a protein- and/or starch-based carrier matrix by mixing the carrier matrix, lactoferrin and an optional internal lubricant in a horizontal screw extruder, extruding and cutting said mixture into pieces and optionally drying said pieces as well... Agent: Nixon & Vanderhye, PC

20060292280 - Alginate matrix particles: Heterogenous matrix particles having a continuous phase of a polymer and a discontinuous phase of an oil, and optionally an active such as a flavor or a fragrance. The continuous phase comprises at least one filler. The matrix particles exhibit high loading efficiency and low amounts of surface oil.... Agent: Curatolo Sidoti Co., Lpa

20060292279 - Method for the selective separation of volatile flavorings from monophase, (semi) liquid starting materials having a fat content and/or oil content of = 20 percent by weight: Disclosed is a method for the selective separation of volatile flavorings from monophase, (semi)liquid starting materials having a fat content and/or oil content of =20 percent by weight, said method being preferably carried out at temperatures of =70 ° C. and at pressures of <50 MPa, especially by using compressed... Agent: Fulbright & Jaworski, LLP

20060292281 - Product: The invention relates to a product comprising: water; and an emulsifier; characterised in that at a temperature below 0° C., the composition comprises at least an amount of unfrozen. The product is useful as an ingredient in frozen food as it enhances microwave thawing.... Agent: Steptoe & Johnson LLP

20060292282 - Color-changing alcoholic beverages using plant anthocyanins: A method for providing an alcoholic beverage that exhibits color-change has steps for immersing a quantity of flowers, sans stems, in a quantity of an alcoholic beverage, allowing time for alcohol in the beverage to break down cells of the flowers, and straining the resulting mixture.... Agent: Central Coast Patent Agency, Inc

20060292283 - Using reduced fat soy particulates to produce soymilk with a reduced fat content: A method for the production of soymilk having a reduced fat content includes dispersing soy particulates, which have a reduced fat content, in a liquid to produce a dispersion. The dispersion is heat treated to produce a soymilk having a reduced fat content.... Agent: Baker Botts L.L.P.

20060292284 - Soy protein products having reduced off-flavor and processes for making the same: Novel processes for the production of soy protein products, such as soy protein isolates and soy protein flour, having reduced off-flavors are disclosed. One process includes a three step process including extraction utilizing a mixture of supercritical carbon dioxide and an organic solvent. The soy protein isolates produced by the... Agent: Solae, LLC

20060292285 - Method of providing a protein-rich composition for a canine: A method for delivering a protein-rich, chip-like treat to a canine. A protein rich chip is, in one embodiment, baked from a plurality of ingredients that includes salmon and/or cod as the protein-source. Additional ingredients, which are preferably organic, may include whole wheat flour, brown rice flour, tomato paste, canola... Agent: Weiss & Moy PC

20060292286 - Specialty food products and methods of making same: Specialty food products and methods of making same are disclosed. The food products have a unitary shape and include any desired ingredients, such as ingredients typically associated with a complete meal. The products can be served in any desired fashion, such as by slicing the product for use on a... Agent: Michael R. Friscia Mccarter & English, LLP

20060292287 - Food products containing partially and/or totally denatured milk proteins: The present invention relates to a dietary composition produced by a process involving extruding a protein containing product and water through an extruder (e.g., at about 50-about 450 rpm and at a temperature of about 40° to about 120° C., wherein the residence time of the protein containing product (e.g.,... Agent: Usda, Ars, Ott

20060292288 - Use of expanded constituents and manufacture of products therefrom: The present invention provides methods and products made thereby, wherein a pre-expanded constituent, including an edible constituent, is thermally treated to melt it, preferably in a dynamic process environment, to produce products ranging from high to quite low densities and from very strong to soft to apparently dry textures. The... Agent: Bell, Boyd & Lloyd LLC

20060292290 - Confectionery composition and methods of using the same for decorating: Improved confectionery compositions and methods of using those compositions are provided. Broadly, the compositions comprise a sweetening ingredient, a proteinaceous material, and a thickening agent and can further comprise various additives such as colorants, flavoring agents, and preservatives. The compositions can be provided in the form of a dry mix... Agent: Hovey Williams LLP

20060292289 - Use of expanded constituents and manufacture of products therefrom: A visually attractive, freshly prepared, fat based confectionery product formed of at least one elongated strand of extrudate of fat based confectionery material; the at least one strand being capable of being handled while exhibiting a temporary flexibility and the eat least one strand being formed to a surface area... Agent: Bell, Boyd & Lloyd LLC

20060286199 - Method and composition for increasing omega-3 lipid in milk: The present invention relates to a product, composition and method of use thereof for inducing or increasing omega-3 lipid production in body fluids of human and animals. Particularly, the product consist in roasted flax seeds, fragments or derivatives thereof, which can be used in the preparation of a composition, preferably... Agent: Ogilvy Renault LLP

20060286200 - Confections containing flavor delivery systems: A method of producing a candy product includes providing a core including a first flavoring agent. The core is coated with a first layer to form a first coated product. The first layer may be a hydrophobic layer or a hydrophilic layer. The first coated product is coated with a... Agent: Wrigley & Dreyfus 28455 Brinks Hofer Gilson & Lione

20060286204 - Method for providing coated product: The present invention provide a method for providing a coating comprising maltitol which can prevent the coating from being chipped without using reinforcement or binder at low cost and at short times. The present invention provides a method for providing a coating for a core material, which comprises: (i) a... Agent: Sughrue Mion, PLLC

20060286201 - Multi-modality functional ingredients in chewing gum compositions: The present invention relates to compositions for a multi-modality center-filled chewing gum. The individual gum pieces, which include the compositions of the present invention, may include a center-fill region surrounded by a gum region. The gum region may include a gum base. The individual gum pieces optionally may be further... Agent: Hoffmann & Baron, LLP

20060286202 - Taste potentiator compositions and edible confectionery and chewing gum products containing same: The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator.... Agent: Hoffmann & Baron, LLP

20060286203 - Taste potentiator compositions and edible confectionery and chewing gum products containing same: The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator.... Agent: Hoffmann & Baron, LLP

20060286205 - Biomass hydrolysate and uses and production thereof: The present invention includes a palatable, stable composition comprising a biomass hydrolysate emulsion for incorporation, into, or used as, nutritional products, cosmetic products or pharmaceutical products. Preferred sources for biomass are microbial sources, plant sources and animal sources. The present invention also provides methods for making such compositions, specifically, a... Agent: Sheridan Ross PC

20060286206 - Method and device for adjusting the sediment content of a drink: The invention relates to a method and a device for adjusting a defined sediment content of a drink, especially beer, using a centrifuge, especially a disk separator, said method consisting of the following sequence of steps: a starting product (20) to be processed is introduced into a separator drum (1)... Agent: Barnes & Thornburg LLP

20060286207 - Stabilization of malt-based and hops-based products: Malt-based or hops-based beverage products, such as beer, ale, malt coolers and malternatives, are disclosed. These compositions contain a stabilizing mixture comprising a metal (in the form of ions, salts or oxides) such as zinc or magnesium, either alone or together with an adjunct component such as ascorbic acid. These... Agent: Frost Brown Todd, LLC

20060286208 - Methods for producing protein partial hydrolysates and infant formulas containing the same: The present invention relates to a process for preparing a protein partial hydrolysate. The process involves intermixing a solution of whey protein, casein and water; adjusting the temperature and pH of the solution, adding Protease N to the solution, and allowing the solution to hydrolyze for a period of time... Agent: Nelson Mullins Riley & Scarborough, LLP

20060286209 - Cultured dairy products and methods of manufacture: The present invention is directed to cultured dairy products and more particularly to cultured cream cheese compositions which are prepared without a whey-separation step and which have reduced levels of cultured dairy materials. The present invention also relates to methods of making such cultured dairy or cream cheese products. The... Agent: Fitch Even Tabin & Flannery

20060286210 - Low-phytate infant formulas: The invention is related to an infant formula which has, per 100 kcal, a carbohydrate source, a lipid source, a soy protein source, and a calcium source. The soy protein source can have a phytate level between about 12 mg and about 18 mg. The calcium can be present in... Agent: Nelson Mullins Riley & Scarborough, LLP

20060286211 - Temperature sensing material: Food safety can be enhanced by applying a temperature indicating element to packaging for a food product. The element can be applied before or after the food product has been inserted into the packaging. The color of the element indicates if the temperature of the packaged food product has rise... Agent: Honeywell International Inc.

20060286212 - Low moisture, low water activity caramel, caramel composite products and process for preparation: New caramel compositions suitable for use with crisp bases such as cookies and crackers are provided. The new caramel compositions are able be packaged over long periods of storage in direct contact with a crisp base comprised of a cookie or cracker without adversely affecting the texture of either the... Agent: Thaddius J. Carvis

20060286213 - Preparation of an edible product from dough: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the... Agent: Novozymes North America, Inc.

20060286214 - Edible drinking straw: An edible drinking straw for use in consuming beverages is disclosed. A first layer of a fruit film is coated with a zein solution, and spirally wound. Subsequent layers of the fruit film may be wound on the first layer, each subsequent layer being attached to the previous layer with... Agent: Stetina Brunda Garred & Brucker

20060286215 - Container structure: A container structure includes a container formed as a dish structure, which has a dish bottom that is a bottom of the container and is formed a convex. The convex has a plurality of trench distributed radially and a plurality of grooves surrounded the convex. The convex of the dish... Agent: Lin & Associates Intellectual Property

20060286217 - Produce package: A package includes a support member; an oxygen sensitive product disposed on the support member; and a non-woven lid; wherein the non-woven lid has a Gurley Hill porosity (TAPPI T460) of from 1 to 10 seconds per 100 cubic centimeters. A process for packaging an oxygen sensitive product includes providing... Agent: Sealed Air Corporation

20060286218 - Substantially soluble display medium: The present invention is related to substantially soluble display media. Such display media can be used, e.g., to garnish a consumable liquid product. The present invention is also directed to methods for making and using the substantially soluble display media described herein.... Agent: Lahive & Cockfield

20060286216 - System for packaging a food portion: e

20060286219 - Beverage container with pre-salted rim and method of production: A beverage container having a pre-salted rim for use with alcoholic and non-alcoholic beverages provides a plastic beverage container having a rim and a solid substance attached to the rim by a food-grade adhesive. Another embodiment includes a potable beverage solution contained within the plastic beverage container and a seal... Agent: James T. Robinson

20060286220 - Product coating method and apparatus: A method and apparatus for coating a product is provided, the method comprising delivering the product to a top end of an inclined chute, the chute comprising at least one mesh portion provided in its conveying surface; allowing the product to fall along the conveying surface; and when the product... Agent: Wenderoth, Lind & Ponack, L.L.P.

20060286221 - Method and apparatus for treating meat products with a treatment liquid containing carbon monoxide: A treatment material containing carbon monoxide and a carrier liquid is applied to a meat product to produce a desired carbon monoxide content in the meat product. The concentration of carbon monoxide in the added liquid produces a desired carbon monoxide saturation level distributed substantially evenly in the treated area... Agent: The Culbertson Group, P.C.

20060286222 - Method for treating meat products with carbon monoxide: Carbon monoxide is injected into the interior of the meat product along with one or more pH modifying materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout... Agent: The Culbertson Group, P.C.

20060286223 - Reduced sugar rte cereals with maltodextrin: The present invention relates to reduced sugar-content sugar-coated ready-to-eat (RTE) cereals and methods of their preparation. The RTE cereal has a sugar coating comprising from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. A method of preparing a reduced sugar-content sugar-coated RTE cereal includes... Agent: Pepsico, Inc. C/o Goodwin Procter LLP

20060286224 - Microwavable french fries: A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40-50% by weight, frozen, sprayed with oil and coated with encapsulated salt. A carton for the potato pieces is formed from a single-piece blank... Agent: Buchanan, Ingersoll & Rooney PC

20060286225 - Processing method for microwavable french fries: A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40-50% by weight, frozen, sprayed with oil and coated with encapsulated salt. A carton for the potato pieces is formed from a single-piece blank... Agent: Buchanan, Ingersoll & Rooney PC

20060286226 - In-package hydration, cooking, and pasteurization: This invention relates to a method for combining the multiple steps of hydration, cooking, and pasteurization of a food product into one simplified process. In one embodiment, this invention relates to a method for in-package hydration, cooking and pasteurization of a food product in a single step comprising (a) combining... Agent: Fitch Even Tabin & Flannery

20060286228 - Elimination of pathogens on cooked and other ready-to-eat products and on processing surfaces using electrolyzed water: A method of preventing or reducing food product contamination comprising contacting either a surface within a processing facility, a food processing equipment surface, an already-cooked food or other ready-to-eat product surface, or a combination thereof with an electrolyzed aqueous solution which is lethal for at least one pathogen and is... Agent: Fellers Snider Blankenship Bailey & Tippens

20060286227 - Method and apparatus for processing meat, poultry and fish products: Processing apparatus and method for meat, poultry and fish products include multiple successive immersions in sanitizing solutions at different successive temperatures within controlled environments including at fluid pressures different from ambient pressure to reduce resident microbial contaminants in preparation for packaging and distribution.... Agent: Fenwick & West LLP

20060286229 - Antimicrobial salt solutions for cheese processing applications: Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines... Agent: Perkins Coie LLP

20060286230 - Process for packing separation and granulation of processed food content thereof, and products and uses thereof: A process for grinding packaged processed food and simultaneously separating its packaging in a single unit operation in a continuous, short-duration manner. Grinding may be effected without the need for moving mechanical parts. The granulated food product obtained from the grinding treatment of the packaged processed food is functionally suitable... Agent: Fitch Even Tabin & Flannery

20060286231 - Vegetable peeling assembly and method: A vegetable peeling assembly includes a housing that has a bottom wall, a top wall and a peripheral wall. A motor is mounted in the housing. A shaft attached to the motor extends upwardly through the top wall. A container includes a lower wall and a perimeter wall that is... Agent: Sean Kaufhold

20060286232 - Process for granulation of low-moisture, high-lipid content processed foods and re-use thereof: A process for re-using low-moisture, high-lipid processed food which is ground in a single unit operation in a short-duration manner. Grinding may be effected without the need for moving mechanical parts. The food product obtained from the grinding treatment of low-moisture, high-lipid processed food is suitable for re-use in food... Agent: Fitch Even Tabin & Flannery

20060286233 - Method and an apparatus for controlling the holding time in a holding tube in infusion heating: The disclosure relates to an apparatus for controlling the holding time in a holding tube in infusion heating. The infuser is of the type which consists of a pressure vessel (1) with a conical bottom region (2). The pressure vessel (1) has an inlet (3) for product in its upper... Agent: Buchanan, Ingersoll & Rooney PC

20060286234 - Dehydrating and sterilizing system for processing food products and method therefor: A dehydrating and sterilizing system includes an operating chamber, a vacuum pump unit, a microwave source and a plasma source. The operating chamber is used to contain food products, and is connected with the vacuum pump unit that can discharge air from the operating chamber for vacuum-dehydrating operation. The microwave... Agent: Nikolai & Mersereau, P.A.

20060286235 - Automatic baking apparatus: The invention relates to an apparatus and process for controlling automatic baking in a retail store In on embodiment, the baking apparatus includes an oven, an infeed device for feeding in dough slabs and a transport mechanism for transporting the dough slabs from the infeed device through the interior of... Agent: Muirhead And Saturnelli, LLC

20060286236 - Deflavored vegetable powders, methods of making them, and systems for vegetable milling: The present invention relates to vegetable powders and methods of making them. The methods can include one or more inventive methods of dehulling, steaming, and/or milling and air classifying a millable vegetable. The vegetable powders can have improved processing characteristics, enhanced nutritional value, and/or improved flavor compared to conventional vegetable... Agent: Merchant & Gould PC

20060286239 - Nanoscale materials: Improved taste modifiers including nanoscale particles are disclosed. Preferred taste modifiers are inorganic or organic compounds having an average particle size of less than about 500 nm. Nanoscale particles of sodium chloride, for example, which can be stoichiometric or non-stoichiometric particles, can be used to enhance the flavor of foods... Agent: Buchanan, Ingersoll & Rooney PC

20060286238 - Processes for isolating bitter quinides for use in food and beverage products: Processes for isolating bitter quinides for use in food and beverage products entailing contacting a bitter quinide solution with an adsorbent to adsorb bitter quinides from the bitter quinide solution, desorbing the bitter quinides from the adsorbent to obtain a bitter quinide isolate, and adding the bitter quinide isolate to... Agent: The Procter & Gamble Company Intellectual Property Division

20060286237 - Use of divanillin as a flavouring agent: The use of 6,6′-dihydroxy-5,5′-dimethoxy-[1,1′-biphenyl]-3,3′-dicarboxaldehyde (divanillin) as a flavouring is described. Also described are flavouring compositions and foodstuffs comprising divanillin in a sensorially effective amount.... Agent: Stephan A. Pendorf, P.A.

20060286245 - Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid: According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of... Agent: Timothy J. Fullin

20060286241 - Edible moisture barrier compositions and methods for preparation thereof: Disclosed is a novel edible moisture barrier composition comprising a soy protein component. The edible composition is suitable for application to one or more layers of a food product and is capable of minimizing moisture migration between these layers over an extended period of time. Additionally, the edible composition can... Agent: Solae, LLC

20060286244 - Method of forming food product: The invention provides a method of forming an edible item. The method includes the step of forming dough into a substantially planar ribbon having a first height. The dough is at least partially elastic. The method also includes the step of permanently displacing a portion of the at least partially... Agent: Dickinson Wright PLLC

20060286240 - Processing of teff flour: The invention relates to flour of Eragrostis tef and to products comprising this flour. The invention provides flour of a grain belonging to the genus Eragrostis, preferably Eragrostis tef, characterized in that the falling number of the grain at the moment of grinding is at least 250, preferably at least... Agent: Weingarten, Schurgin, Gagnebin & Lebovici LLP

20060286243 - Protein desserts: A protein supplemented dessert product that essentially consists of at least one of a predetermined amount of a preselected dessert product. There is also at least one of Whey and soy product added in a predetermined amount to the at least one of such preselected dessert product. The preselected dessert... Agent: James Ray & Associates

20060286242 - Sweet potato compositions: A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g/ml to about 2.0 g/ml, and a... Agent: The Procter & Gamble Company Intellectual Property Division

20060286246 - Preparation of bakery mixes: A process for preparing shelf-stable granular bakery mixes from combinations of edible dry ingredients and edible liquid and/or plastic ingredients.... Agent: Fitch Even Tabin & Flannery

20060286247 - Food product and process for preparing same: A process for preparing a liquid food product having improved foaming properties. The process comprises adding calcium caseinate S to milk to obtain a cream. The cream is further blended with a food ingredient after being diluted with water. The blended mixture is then subjected to a pasteurizing step followed... Agent: Bliss Mcglynn, P.C.

20060286248 - Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products: A reduced carbohydrate ice cream or other frozen dessert product that contains a low-digestible sweetener system and a fermentable fiber material. The a low-digestible sweetener system consists of one or more low-digestible sweeteners having a molecular weight of from about 90 to about 190; and is typically a low molecular... Agent: Hasse & Nesbitt LLC

20060286250 - Method for stabilizing a food product, a stabilizer-emulsifier blend and use thereof: The invention relates to a method for stabilizing a food product by adding to fat containing food ingredients a cold dispersible emulsifier and a hydrocolloid stabilizer for providing a cold-prepared heat stable fat emulsion, with the proviso that when the emulsifier is sodium stearoyl-2-lactylate (SSL), the stabilizer is not carrageenan... Agent: Frommer Lawrence & Haug

20060286249 - Semi-finished food product: A semi-finished food product is provided for preparing the gelled part of terrins, mousses, cakes and the like. It is fluid at 20° C., has a continuous aqueous phase and comprises particles dispersed in the aqueous phase. The product comprises 0.1-5 wt % non-starch polysaccharide gelling agent, 1-11 wt %... Agent: Unilever Intellectual Property Group

20060286251 - Reversibly swellable granular starch-lipid composites and methods of making the same: Starch-lipid composites are prepared by heat treatment of thermally stable granular starch with lipids under controlled conditions. The granular starch-lipid composites display unique properties including excellent cold and hot water swelling characteristics and the formation of stable emulsions. The products are useful as dispersing agents, thickening agents, fat substitutes and... Agent: Lathrop & Gage Lc

20060286252 - Low-lactose partially hydrolyzed infant formula: The present invention relates to a low-lactose, partially hydrolyzed infant formula. The carbohydrate component of the infant formula comprises between 0% and 60% lactose and the protein component of the infant formula comprises partially hydrolyzed whey protein and casein, the protein component having a particular molecular weight.... Agent: Nelson Mullins Riley & Scarborough, LLP

20060286253 - Method for liquefaction of cured cheese: A method is disclosed for liquefaction of cured cheese. Firstly a liquid mixture with a dry matter content of at least 25% by weight is produced having the dry matter content consisted mainly of milk dry matter. Said mixture is kept at a pressure of about 0.5 bar to 1.5... Agent: Connolly Bove Lodge & Hutz LLP

20060286254 - Acid-thickened food compositions and products: The present invention provides food compositions comprising thickened dairy protein and flavorings lacking sufficient acidity for protein thickening, food products comprising the compositions and methods of making the compositions.... Agent: Jones Day

20060286255 - Automated soup making apparatus: An automated soup making apparatus (100). Apparatus (100) comprises a container (102) having an open top for holding foods, a cap (104) removably installed on the top of container (102), a heating element (110) for heating foods disposed inside container (102), a blade (108) installed inside container (102) for chopping... Agent: Zhaoxia Xu

20060286256 - Dilutable products: A retorted liquid soup concentrate package (of about 70 to 100 g contents) expressible from the package when opened and dilutable with boiling or near boiling water (at a dilution ratio water/concentrate of from 1.9:1 to 2.5:1) to a lump free ready to eat soup form at at least 55°... Agent: Jacobson Holman PLLC

20060286257 - Coffee cola beverage composition: A coffee cola beverage composition comprising soluble coffee solids in the range of 0.05% w/v to 0.50% w/v. The beverage may be full calorie, reduced calorie or no calorie, sweetened with natural sweeteners, artificial sweeteners, or combinations thereof. The use of soluble coffee solids in this range produces a product... Agent: Morrison & Foerster LLP

20060286258 - Method for simulating the functional attributes of human milk oligosaccharides in formula-fed infants: The present invention is directed to a novel method for increasing the production of acetate, decreasing the production of butyrate, increasing the population and species of beneficial bacteria and slowing the rate of fermentation of prebiotics within the gut of a formula-fed infant. The method comprises administration of a therapeutically... Agent: Nelson Mullins Riley & Scarborough, LLP

20060286259 - Taste potentiator compositions and beverages containing same: The present invention relates to oral compositions and beverage products, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance, such as a sweetener, and at least one potentiator, such as a sweetness... Agent: Hoffmann & Baron, LLP

20060286261 - Hot-fill beverage production with flavor injection: A method and system for producing a flavored beverage wherein the flavor is added in a separate step to a combination of the base ingredients after the base liquid has been pasteurized by, for example, thermal heating. The flavor can be added to a continuous stream of the base liquid... Agent: Pepsico, Inc. C/o Goodwin Procter LLP

20060286260 - Quick dissolving agglomerated soluble fiber compositions and the process for making the same: A rapidly dispersible, non-gelling, non-gritty low-viscosity producing powder having use as a laxative and fiber supplement essentially containing non-digestible maltodextrin agglomerated with natural gums is disclosed. Non-digestible maltodextrins containing 30-40% hydro-alcohol precipitable fiber content are agglomerated in a fluid bed agglomerator, utilizing a solution of gums like guar and acacia... Agent: Smita Nayak

20060286262 - Automatic flavoring dispenser for automated espresso machine: An automated hot beverage dispensing machine and method for producing hot beverages is disclosed. The preferred apparatus includes a plurality of flavoring reservoirs connected through pumps and valves to a plenum that dispenses the flavoring directly into a mixing chamber. The mixing chamber also receives milk and steam, facilitating mixing... Agent: Christensen, O'connor, Johnson, Kindness, PLLC

20060286263 - Functional water: Tea-based beverages prepared from functional water are described. The functional water comprises less than 200 ppm total dissolved solids and, when used to make a tea-based beverage, results in a beverage having superior flavor and appearance characteristics, even when up to 6% by weight of tea solids are present within... Agent: Unilever Intellectual Property Group

20060286264 - Moisture-barrier coating layer for foods: The invention relates to a moisture-barrier coating layer for foods, to a method for applying such a coating layer to a food, and to a food provided with such a coating layer. According to the invention, it has been found that transport of water between components with a different moisture... Agent: Nixon & Vanderhye, PC

20060286265 - Food composition comprising a satiety enhancing amount of triacylglycerol and use in the manufature of a medicament for the treatment or prevention of obesity: In a method of controlling satiety a food product comprising a satiety controlling amount of a food additive, which consists of a triacylglycerol or a mixture of triacylglycerols, and an emulsifier is provided to a person. Acyl is tetradecanoyl to eicosanoyl, optionally mono- or di-unsaturated, optionally alpha-monosubstituted with saturated C1-C4... Agent: Dickstein Shapiro LLP

20060286266 - Concentration of fatty acid alkyl esters by enzymatic reactions with glycerol: An enzymatic process for the kinetic separation of alkyl esters under organic solvent free conditions is disclosed. Alkyl esters obtained from e.g. fish oil are reacted with glycerol, in the presence of water, at different rates in an evacuated chamber. The reaction is terminated prior to reaching equilibrium and the... Agent: Medlen & Carroll, LLP

20060286267 - Baby-food compositions enhancing visual acuity and methods therefor: Baby-food compositions that enhance visual acuity upon feeding to an infant are disclosed. The compositions contain docosahexaenoic acid (DHA) in an amount of at least about 0.5 mg per gram of the composition. The source of the DHA can be from DHA-enriched coagulated egg yolk solids present in an amount... Agent: Sonnenschein Nath & Rosenthal LLP

20060286268 - Amorphous insoluble cellulosic fiber and method for making same: A method for producing amorphous insoluble cellulosic fiber gel, preferably in the form of a dietary fiber gel, and an aqueous product comprising soluble cellulose for use as an adhesive component from the fiber-containing by-products from a variety of grain manufacturing processes is described. The treatment of the fiber residue... Agent: Timothy J. Fullin

20060286269 - Process for granulation of edible seeds: A process for grinding edible seeds, such as grain and/or pulses, in a single unit operation in a continuous, short-duration controlled-temperature manner. Grinding may be effected without the need for moving mechanical parts. The granulated product obtained from the grinding treatment is stable to lipid oxidation. It also may be... Agent: Fitch Even Tabin & Flannery

20060286270 - Ready-to-eat dry fruit products and process: The present disclosure provides ready-to-eat (RTE), shelf-stable processed foods composed of up to 100% fruit and the system and process for their manufacture. The product, system, and process uses dried fruit in some form as an in-feed material, having a higher moisture content than heretofore has been suitable for extruder... Agent: Locke Liddell & Sapp LLP

20060286271 - Rice flour compositions: A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of... Agent: The Procter & Gamble Company Intellectual Property Division

20060286272 - Chocolate products containing amorphous solids and methods of producing same: The invention relates to novel food, confectionery, and chocolate compositions and methods of producing them. In one embodiment, an amorphous sugar, such as a corn syrup solid, wholly or partially replaces crystalline sugar in the chocolate composition. In a second embodiment, an amorphous sugar is combined with cocoa solids, milk... Agent: Wiley, Rein & Fielding, LLP Attn: Patent Administration

20060286273 - Method of forming a reconstituted meat product: A method of reconstituting trims of meat into a finished meat product includes the steps of randomly placing the meat trims into a freezing container and cooling and freezing the assembled meat trims to form a block of frozen assembled meat trims, the block of frozen assembled meat trims being... Agent: Law Offices Of Adam H. Jacobs Patent Attorney

20060286274 - Method of preserving a fish meat product: A method of preserving a fish meat product includes cleaning the fish meat product; packing the fish meat product with a vacuumed package which contains an oxygen-containing protective gas having a vacuum pressure ranging from 80% to 95% of atmosphere; and freezing the package together with the fish meat product.... Agent: Pearl Cohen Zedek, LLP Pearl Cohen Zedek Latzer, LLP

20060286276 - Compositions and methods for producing a salty taste in foods or beverages: The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The compositions contain as bitterness inhibitors taurine and 5′-adenosinic acid, and 5′-inosinic acid, and/or 5′-guanylic acid. Furthermore, the present invention provides methods... Agent: Sterne, Kessler, Goldstein & Fox PLLC

20060286275 - Compositions and methods for producing flavored seasonings that contain reduced quantities of common salt: The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantify of common salt used to flavor foods. More specifically, the compositions contain (a) a flavored seasoning mixture comprising flavoring agents, and flow agents, bulking agents, binding agents and/or preservatives, and (b) a salt substitute containing potassium... Agent: Sterne, Kessler, Goldstein & Fox PLLC

20060286277 - Method for making a spice sugar cube: A method for making a high quality spice sugar cube. The spice sugar cube consists essentially of sugar or a sugar substitute and at least one spice. A quantity of spice and a volume of sugar are measured. A first portion of about one third of the volume of sugar... Agent: Averill & Varn

20060286278 - Cake composition with an emulsifier: The present invention relates to an emulsifier composition useful for making improved quality cakes, said emulsifier composition comprising 15.4 to 15.8 parts of Distilled glycerol monostearate (DGMS), 15.4 to 15.8 parts of Poly glycerol monostrearate (PGMS), 1.0 to 1.4 parts of Sodium stearoyl-2-lactylate (SSL), 15.4 to 15.8 parts of Polysorbate-60... Agent: Harold L. Novick Nath & Associates PLLC

20060286281 - Canola protein isolate functionality ii: A canola protein isolate having a protein content of at least about 90 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a blend of canola protein isolate in the form... Agent: Sim & Mcburney

20060286280 - Compositions containing protein and dag oil and methods for making them: Methods are provided for making dried protein-diacylglycerol oil (DAG oil) compositions, for incorporation into food products. A protein-containing ingredient in liquid form is combined with DAG oil, and the mixture is then spray-dried. Dried protein-DAG oil compositions are also provided.... Agent: Kirkpatrick & Lockhart Nicholson Graham LLP Henry W. Oliver Building

20060286279 - Textured food product: Textured food product having a rice protein content of between about 10% and about 90% by dry weight and low off flavor.... Agent: Mcdonough, Holland & Allen

20060286283 - Luminous candy: A luminous candy functioning as both a favorite food and a lighting toy by showing a visual effect is disclosed. The luminous candy comprises: a body portion; a stick portion a portion of which is inserted into the body portion; and a luminous portion provided in the stick portion so... Agent: Jordan And Hamburg LLP

20060286282 - Thermostable capsule and process for producing the same (as amended): According to the present invention, there is provided a capsule comprising a capsule covering film and a capsule filler solution encapsulated therein, wherein curdlan is used as a capsule covering film matrix of this capsule covering film. This capsule is a capsule excellent in heat resistance, containing a non-protein-based capsule... Agent: Hamre, Schumann, Mueller & Larson, P.C.

20060286284 - Interconnected confectionery products and method of making and marketing same: Confectionery products, packages containing confectionery products and methods for marketing same are disclosed. The products permit the consumer to manipulate them into composite shapes having various flavor, color, and/or texture combinations. Additionally, packages containing a plurality of resiliently deformable candy pieces are disclosed. The packages provide indicia in the form... Agent: Hoffmann & Baron, LLP

20060286286 - Calorie reduction-taste retention food products: A food product having in the range of about 1 to 3.25 calories per gram, on a dry weight basis, and comprising resistant starch with a maintained granular structure, preferably, with a chemically modification to obtain the maintained granular structure. With a type II resistant starch, the total dietary fiber... Agent: Israel Nissenbaum

20060286285 - Mineral-bound starch compositions and methods of making the same: Mineral-bound starch products are provided for enhanced absorption of nutrient minerals. The mineral-bound starch products are prepared by binding biologically active minerals to phosphorylated cross-linked starch. The mineral-bound starch products are stable against heating in hot water followed by washing processes, but able to release bound minerals after digestion.... Agent: Lathrop & Gage Lc

20060280834 - Center-filled chewing gum composition: Some embodiments provide a chewing or bubble gum composition which includes a center-fill composition selected from a solid, semi-solid, liquid, and gas and a gum region which includes a gum base layer adjacent to the center-fill.... Agent: Hoffmann & Baron, LLP

20060280835 - Multi-modality flavored chewing gum compositions: The present invention relates to compositions for a multi-modality center-filled chewing gum. The individual gum pieces, which include the compositions of the present invention, may include a center-fill region surrounded by a gum region. The gum region may include a gum base. The individual gum pieces optionally may be further... Agent: Hoffmann & Baron, LLP

20060280837 - Multi-modality sensations in chewing gum compositions: The present invention relates to compositions for a multi-modality center-filled chewing gum. The individual gum pieces, which include the compositions of the present invention, may include a center-fill region surrounded by a gum region. The gum region may include a gum base. The individual gum pieces optionally may be further... Agent: Hoffmann & Baron, LLP

20060280836 - Multi-modality tastes in chewing gum compositions: The present invention relates to compositions for a multi-modality center-filled chewing gum. The individual gum pieces, which include the compositions of the present invention, may include a center-fill region surrounded by a gum region. The gum region may include a gum base. The individual gum pieces optionally may be further... Agent: Hoffmann & Baron, LLP

20060280838 - Soluble dietary fibre from oat and barley grains, method for producing a fraction rich in b-glucan and use of the fraction in foods, pharmaceuticals and cosmetics: The present invention relates to a process for the extraction of soluble dietary fibre from oat and barley grains using enzymatic hydrolysis treatment, wherein the grain is milled and any endosperm depleted fractions thereof being rich in β-glucans are recombined, without further heat treatment, dispersed in water and then subjected... Agent: Gauthier & Connors, LLP

20060280839 - Compositions and methods for improving curd yield of coagulated milk products: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure... Agent: Dann, Dorfman, Herrell & Skillman

20060280840 - Universal protein formulation meeting multiple dietary needs for optimal health and enhancing the human immune system: The invention includes a protein rich, dry dietary supplement comprising a blend of legume protein, whey protein, egg white, calcium caseinate and powdered skim milk that is specifically formulated for weight control without the use of artificial appetite suppressants, but instead provides beneficial nutrients and supplements that naturally curb the... Agent: Guerry Leonard Grune

20060280841 - Drink cartridge and method of manufacturing the same: A cartridge for preparation of a drink comprises a chamber having a top end for allowing flow of water under pressure into the chamber, a side wall and a bottom end for allowing flow of drink out of the chamber, a supply of soluble solids in the chamber, a solubility... Agent: Edward Z. Cai

20060280842 - Modular food platter assembly and methods of use and assembly: A food platter assembly (100) including a base platter (110) sized to retain a plurality of containers disposed thereon, and the plurality of containers (130), wherein each of the plurality of containers contains a prepackaged food product contained therein. A method of providing the assembly and a method of assembling... Agent: Monte & Mcgraw, PC

20060280843 - Filler for a beverage container: The present invention comprises a filler material for a container having at least one compartment, which container is situated in a pressurized beverage container and, immediately after the beverage container is opened, is suitable for mixing the filling into the drinks liquid surrounding the container. The filling itself is in... Agent: Fulbright & Jaworski, LLP

20060280845 - Flavor gradient container and packaged liquid-based food item: A container for a liquid-based food item and a packaged liquid-based food item, such as a soup. A container includes an outer member and an inner dividing member that is positioned inside the outer member to define inner and outer cavities. A liquid, such as water or broth, and one... Agent: Bingham Mccutchen LLP

20060280844 - Flexible flavor gradient container and packaged liquid-based food item: A flexible package for a liquid-based food item and a packaged liquid-based food item, such as a soup. A flexible package or pouch includes an outer member or pouch and an inner dividing member or pouch that is disposed or positioned inside the outer member to define inner and outer... Agent: Bingham Mccutchen LLP

20060280846 - Food container: A food container is provided which releases food contents thereof more easily and effectively. The food container includes an insert inserted into a metallic can before food product is filled therein and attachment of a closure end, where the insert provides an effective aid to product release by reducing or... Agent: Fitch Even Tabin & Flannery

20060280847 - Apparatus and method for serving a frozen confection: The present invention is an apparatus and method for transforming a hardened frozen confection into a softer composition by use of a flexible confection holder with handles on both sides of the novelty stick. The handles on both sides of the confection holder are used to flex, twist and rotate... Agent: George H. Cardon

20060280848 - Method for determining quality of milk and presence of mastitis: Methods of determining the quality of milk due to the presence of mastitis, by monitoring the concentration of various ions, and ratios of those ions, in the milk. As the level of mastitic infection progresses, the concentrations of sodium and chloride ions increase and the concentrations of potassium and calcium... Agent: Merchant & Gould PC

20060280849 - Continuous method and system for producing wet cured ham: A continuous method and system for processing and preparing a wet cured, ham in a continuous manner. Green hams are tumbled to at least partially loosen the fat and skin, which are trimmed into separate containers. A thin layer of fat remains on the hams. The trimmed fat and skin... Agent: Bingham Mccutchen LLP Suite 1800

20060280850 - Variable geometry end-fitting for meat stuffer: A device for manufacturing a frusto-conical shaped meat product by means of a mold casing that receives ground meat under pressure. The mold casing has an inner wall, a first lateral end, and a second lateral end. The mold casing has a frusto-conical shape, for forming the meat product into... Agent: Wallenstein & Wagner, Ltd.

20060280851 - Food grade antioxidant and flavorant from roasted wheat malt: A food grade antioxidant and a baked food flavorant is isolated from roasted wheat malt containing bran. The germinated wheat is roasted until the malt's naturally occurring enzymes are substantially destroyed. The roasted wheat malt is milled into fine particles that may be physically separated into a fraction that is... Agent: Grace J Fishel

20060280852 - Vanilla-flavored compositions and delivery systems therefor: The present invention relates to compositions and comestibles that are vanilla-flavored but with a contributory mint flavor. More specifically, the compositions of the present invention have a characterizing vanilla flavor in combination with breath-freshening components and optionally cooling agents. In some embodiments, the compositions may include a vanilla flavor composition... Agent: Hoffmann & Baron, LLP

20060280853 - Method of preparing a cheese flan: A process for preparing a cheese flan comprising the preparation of a mixture from milk, sugar, unripened cream cheese and liquid egg, flavoured with cinnamon and lemon rind, the linear dosing of the mixture obtained and liquid caramel in a vacuum sealed container; and baking of the product by pasteurization... Agent: Brown & Michaels, PC 400 M & T Bank Building

20060280854 - Maillard reaction compounds of cysteine and a sugar having meatlike flavour: p

20060280855 - Process for the preparation of an edible dispersion comprising oil and structuring agent: The invention relates to a process for the preparation of an edible dispersion comprising oil and structuring agent and one or more of an aqueous phase and/or a solid phase, in which the dispersion is formed by mixing oil, solid structuring agent particles and the aqueous phase and/or the solid... Agent: Unilever Intellectual Property Group

20060280856 - Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications: The instant invention is directed toward a process of Micro-Molecular Hyper-Saturation or Microsaturation, which results in transforming common, whole, Essential Fatty Acid (EFA) rich cooking oils into a product exhibiting increased shelf life wile simultaneously eliminating or severely decreasing the need for hydrogenation; and resulting in an end product specific... Agent: Mchale & Slavin, P.A.

20060280857 - Fat and oil composition: It is an object of the present invention to provide a fat and oil composition, which permits the control of the amount of the oil absorbed by a subject to be cooked during cooking the same through heating, which is excellent in the cooking properties and has satisfactory taste and... Agent: Buchanan, Ingersoll & Rooney PC

20060275528 - Perimeter enhancement on edible products: The present invention is directed to a decorated edible product comprising: an intermediate product having a surface, an edible image printed on the surface of the intermediate product, and an image enhancing border positioned within or adjacent to the edible image.... Agent: Fitzpatrick Cella Harper & Scinto

20060275529 - Production of edible substrates: Methods and systems for making an edible substrate may include depositing an edible material onto a backing material from a slot-coat applicator, a spray applicator or a combination of thereof, to form a substantially planar image-bearing edible substrate suitable for adherence to an edible material. An image may be printed... Agent: Fish & Richardson P.C.

20060275530 - Package for pasta, machine and method for obtaining said package: A food package for pasta includes a soft bag (2) which contains a determined quantity of pasta (3) and has a weakened area (5) for the opening of the bag (2); the weakened area (5) has at least a pre-cut line (6) associated to elements (7) for breaking the bag... Agent: Young & Thompson

20060275531 - Packaging, unit comprising such a packaging and a food product, and sheet for the production of said packaging: A packaging includes a first sheet (1), in the form of a receptacle (2) and a second cover sheet (71), for covering the food product (70) and for sealing the receptacle (2). The first sheet (1) is made from a plastic material and the first ends (53a, 53b) of tear-off... Agent: Young & Thompson

20060275532 - Ink jet printing of snacks with high reliability and image quality: A process for making edible substrates including the steps of: forming a substrate having an upper surface; providing at least one ink jet printer; printing an image onto the substrate with the inkjet printer to form a printed substrate; and cooking the printed substrate.... Agent: The Procter & Gamble Company Intellectual Property Division

20060275533 - Extraction of compounds from dairy products: The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extraction techniques to extract lipids from liquid dairy products and dairy process streams. Preferred solvents... Agent: Knobbe Martens Olson & Bear LLP

20060275534 - Process for the preparation of confectionery products containing floral material: The present invention relates to a process for the preparation of a sugary solution containing floral material suitable for the preparation of confectionery materials.... Agent: Foley Hoag, LLP Patent Group, World Trade Center West

20060275536 - Grain product with increased soluble fiber content and associated methods: An improved method for hydrolysis of a grain product results in an increase soluble fiber content without producing undesirable levels of by-products associated protein hydrolysis. The method comprises mixing at high shear a mixture with a grain product having dietary fiber, a base and water at a pH from about... Agent: General Mills, Inc. Number One General Mills Blvd

20060275535 - Multipurpose dry mix applicable in sweet and savoury food applications: The present invention relates to a multipurpose dry mix which after mixing with a liquid, is freeze-thaw stable before and after baking, is not leaking during baking, and which has a stable viscosity in acid, neutral, alkaline media The multipurpose mix is comprising fat, carbohydrates, and proteins. It can be... Agent: Fish & Richardson P.C.