Food or edible material: processes, compositions, and products inventions 02/07

20070042077 - Deer attractant: An animal feed suitable for attracting animals, such as deer, to a particular location is provided. The feed includes dried fruit and a fruit-flavored component. The fruit-flavored component can include artificially-flavored corn and/or a fruit-flavored, extruded feed component. Kits containing the animal feed and methods of using the animal feed... Agent: Cargill, Incorporated

20070042078 - Biodegradable chewing gum: The present invention provides gum base compositions and chewing gum compositions having reduced-stick properties. Methods of preparing the gum base and chewing gum compositions, as well as methods of use, are provided.... Agent: Hoffmann & Baron, LLP

20070042079 - Environmentally-friendly chewing gum having reduced stickiness: The present invention provides gum base compositions and chewing gum compositions having reduced-stick properties. Methods of preparing the gum base and chewing gum compositions, as well as methods of use, are provided.... Agent: Hoffmann & Baron, LLP

20070042080 - Novel food production process: Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing... Agent: Nixon & Vanderhye, PC

20070042081 - Method for the production of cheeses with spun curd: A method for production of cheeses with spun curd from pasteurized milk, includes the successive steps of preparation of the milk, renneting, coagulation, curd-cutting, drainage and spinning, characterised in that during the phase of preparation of the milk which has a low content of exogenous calcium salts, the milk is... Agent: Young & Thompson

20070042082 - Calcium fortification of bread dough: Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives... Agent: Morgan & Finnegan, L.L.P.

20070042083 - Implement for making a beverage by infusion: An implement for making a beverage by infusion is described. The implement has an encapsulated precursor portion and a handle portion and can be used to make beverages with hot or cold solvents. The area of the implement that contains the beverage precursor has a defined size to maximize infusion... Agent: Unilever Intellectual Property Group

20070042084 - Device for fixing in a container such as a metal can a device automatically extracting the straw, and its associated device: Method of positioning, in a can including a container closed by a cover, a device for automatically extracting a straw that includes a straw-supporting member including an elastically deformable retention arm and a straw retaining portion. The method includes one of placing the elastically deformable retention arm in tension when... Agent: Greenblum & Bernstein, P.L.C

20070042086 - Leavened dough that withstands deep freezing, and method for the production thereof: A leavened dough composition of a bun-type dough that withstands deep freezing. The dough contains, by weight with regard to the weight of flour, 7% to 40%, preferably 7% to 15% of yeast, and up to 80%, preferably 26% to 60%, of a sweetening substance of which 10% to 30%... Agent: Young & Thompson

20070042085 - Waffle sheet: Disclosed is a waffle sheet as a long-life baked product, comprising one respective rib structure on opposite surfaces of a support layer. Said support layer has the shape of a corrugated plate (1, 10, 11, 12), e.g. with a sinusoidal or angular, trapezoidal undulation, the walls of said corrugated plate... Agent: The Firm Of Karl F Ross

20070042087 - Apparatus for making selectively designed breakfast cakes: An apparatus is disclosed for making selectively designed breakfast cakes. In one embodiment, the present invention includes a top and bottom cover each having a heat source and able to receive a top and bottom design plate respectively. The top and bottom design plate impose a design such as a... Agent: Kunzler & Associates

20070042089 - Increasing the gas transmission rate of a film comprising fullerenes: A method of increasing the gas transmission rate of a packaging film comprises providing a packaging film that comprises at least about 0.001 weight % of fullerene material selected from spherical fullerenes, bowl-shaped fullerenes, multi-walled carbon nanotubes, carbon nanocones, and carbon nano-onions. The packaging film is exposed to an amount... Agent: Sealed Air Corporation

20070042088 - Individually portioned packaged food product and method for manufacturing the same: A reformulated food product which may include a food which has been comminuted, and mixed or blended with additional ingredients and filled into a cylindrical web. The web is flattened and all of the openings are hermetically sealed. The transverse hermetic seals divide the product into individual portions, and the... Agent: Brinks Hofer Gilson & Lione

20070042090 - Frozen smoothie kit and method: A frozen pellet for blending with other ingredients to make a smoothie is formed of a sugar sweetened yogurt or yogurt formulation diluted with water and frozen solid at temperatures between 0° F. and 32° F. The frozen-solid yogurt pieces eliminate the need for the use of ice in the... Agent: Stephen B. Salai, Esq. Harter, Secrest & Emery LLP

20070042091 - Apparatus and method for determining the amount of time remaining to cook food to a desired temperature: A method and an apparatus capable of determining the amount of time remaining before a food being cooked reaches a desired temperature.... Agent: Cahn & Samuels LLP

20070042092 - Process for reducing acrylamide in cooked food: A process for cooking a food while minimizing acrylamide formation in the food is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture,... Agent: Paul J. Cook

20070042093 - Compositions and methods for preserving cut apples: This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by... Agent: Oyen, Wiggs, Green & Mutala LLP 480 - The Station

20070042095 - Method of making food product and food product made according to the method: A method is provided for making a food product from a substantially solid, generally boneless muscle portion, the portion having top and bottom surfaces, first and second opposite ends and first and second lateral sides. The method comprises the steps of: making a plurality of spaced apart first cuts extending... Agent: Akin Gump Strauss Hauer & Feld L.L.P.

20070042094 - Oxidation method and compositions therefor: The present invention generally relates to an improved two-part oxidizing system, as well as oxidizing compositions and methods for making and using the same, and in a particular embodiment to a two-part oxidizing system that, when mixed, yields an oxidizing composition. The two-part oxidizing system includes a metal chlorite first... Agent: Ecolab Inc.

20070042096 - Citrus fruit peeling process: An efficient process for enzymatically peeling citrus fruit applies a vacuum to perforated fruit and, while maintaining that vacuum, introduces an enzyme solution to the perforated fruit. The fruit is infused with the enzyme by releasing the vacuum pressure. After incubating the enzyme, the albedo of the fruit is weakened... Agent: Buchanan, Ingersoll & Rooney PC

20070042097 - Coffee with enhanced flavor provided by 3,7-dimethylocta-1,6-dien-3-0l: A coffee product and process are provided which produce a coffee product having elevated levels of 3,7-dimetylocta-1,6-dien-3-ol. In various forms, the coffee product is dry roast and ground coffee or a dry soluble coffee product such as a powder or granule form. The process includes adding 3,7-dimethylocta-1,6-dien-3-ol to roast and... Agent: Stites & Harbison PLLC

20070042099 - Ready to bake refrigerated batter: A ready to bake refrigerated batter containing one or more food grade edible hydrocolloids and having a high yield stress value at refrigeration temperature (>1500 Pa@ 4.5° C.). The batter bakes into products with specific volumes, textures, and overall product quality typical of bakery products made from conventional low yield... Agent: Polster, Lieder, Woodruff & Lucchesi

20070042098 - Topically applied garlic on refrigerated dough: Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly into the dough. The garlic flavorant can be used in a solid form, liquid form or a combination... Agent: General Mills, Inc.

20070042100 - Use of polyol esters of fatty acids in aerated frozen confection with decreased freezing point: A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with decreased freezing point is produced comprising fat, sweetener, non-fat milk solids and water, and in which an emulsifier is present, wherein the emulsifier is a polyol ester of a... Agent: Winston & Strawn LLP Patent Department

20070042101 - Chocolate drink prepared using an espresso-type machine, and means of producing same: The invention relates to a method of producing a chocolate drink containing at least 2% cacao. The inventive method comprises a step consisting in inserting a capsule containing a concentrate of the chocolate drink into a coffee machine of the type which allows the pressure percolation of a dose of... Agent: Hoxie & Tso LLP

20070042102 - Methods of forming phytosterol-fortified cocoa powder and the product formed therefrom: Cocoa powder fortified with phytosterols is provided, and methods for making such cocoa powders.... Agent: Kirkpatrick & Lockhart Nicholson Graham LLP Henry W. Oliver Building

20070042104 - Co-processed blend of isolated soy protein and milk protein and processes of making the same: Co-processed blends of isolated soy protein and milk proteins for producing high protein food bars having improved functionality are disclosed. The co-processed blends produce high protein food bars having an improved texture and extended shelf-life as compared to conventional high protein food bars.... Agent: Solae, LLC

20070042103 - Isolated soy protein having high molecular weight protein fractions and low molecular weight protein fractions: Isolated soy proteins for producing high protein food bars having improved functionality are disclosed. The isolated soy proteins comprise both high molecular weight protein fractions and low molecular weight protein fractions. The isolated soy proteins produce high protein food bars having an improved texture and extended shelf-life as compared to... Agent: Solae, LLC

20070042105 - Tofu products tolerant to freezing and process for producing the same: A process for producing a tofu product which comprises adding native gellan gum and modified starch to soybean milk at a high temperature, then adding a coagulating agent thereto for coagulation, heating and sterilizing the tofu product and freezing it.... Agent: Wenderoth, Lind & Ponack, L.L.P.

20070042106 - High protein food bars comprising sugar alcohols and having improved texture and shelf-life: High protein food bars having improved functionality are disclosed. Specifically, the high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars.... Agent: Solae, LLC

20070042107 - High protein food bars comprising sugar syrups and having improved texture and shelf-life: High protein food bars having improved functionality are disclosed. Specifically, the high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The high protein food bars have an improved texture and extended shelf-life as compared to conventional high protein food bars.... Agent: Solae, LLC

20070036880 - Isolation of pseudomonas alcaligenes for bio-decaffeination of caffeine containing solutions: The present invention relates to a simple, safe, and efficient process for the complete bio-decaffeination of caffeine-containing solutions using fungus Pseudomonas alcaligenes CFR 1708, a method of isolating pseudomonas alcaligenes CFR 1708 useful for the bio-decaffeination of caffeine-containing solutions, a Pseudomonas alcaligenes strain of accession number CFR 1708, and a... Agent: Winstead Sechrest & Minick P.C.

20070036881 - Electrocoagulation and polymeric suspended solids reduction: In the drying of thin stillage in a corn-to-ethanol process, suspended solids are largely separated from the thin stillage by electrocoagulation and polyacrylamide flocculation. Whole stillage contains solids that must be dried. Prior to the dryer, the whole stillage is processed in a centrifuge that generates wet cake. The wet... Agent: Woodcock Washburn LLP

20070036882 - Use of hop acids in fuel ethanol production: Six hop acids are common to hops and beer: alpha acid, beta acids, isoalpha acids, rho-isoalpha acids, tetrahydro-isoalpha acids, and hexahydro-isoalpha acids. The six hop acids were tested to determine which were the most effective in inhibiting the growth of bacteria common to fuel ethanol production. The bacteria used in... Agent: Edwards & Angell, LLP

20070036883 - Plant-derived alkaline alpha-galactosidase: There are provided novel plant-derived enzymes for hydrolysis of sugars and particularly an alkaline alpha-galactosidase which hydrolyzes a broad spectrum of galactosyl-saccharides such as melibiose, raffinose and stachyose and guar gum, at neutral to alkaline pH conditions.... Agent: Martin D. Moynihan Prtsi, Inc.

20070036884 - Air flow channel: There is disclosed an air flow channel (32, 38) for use in a packaging container (10). The channel includes an elongated body defining a passage having an open end. A number of spaced apart ventilation openings (36) are provided through the body along its length. The channel can be fixed... Agent: Stites & Harbison PLLC

20070036885 - Method and apparatus for severing root of bean sprout: In a method and apparatus for severing roots of bean sprouts, a severing table has a plurality of ridges formed at predetermined intervals and extending in parallel with a direction in which a cutter blade is moved. Each ridge is formed with a number of severing slits each of which... Agent: Audrey A. Millemann Weintraub Genshlea Chediak

20070036886 - Vegetable and fruit peeler: The invention discloses a system to remove the skin, veins and seeds of a fruit or vegetable. The system comprises an inclined board with ridges to hold the fruit or vegetable to be treated and a hand tool with an edge adapted to remove the skin, veins and seeds of... Agent: Benjamin Aaron Adler, Ph.d., J.d.

20070031534 - Pet food for reducing food allergy reactions: As a pet food produced to contain no proteins that can become allergens, a pet food that contains 1 or more types of amino acids or salts thereof instead of protein raw materials that can become allergens or a pet food produced to contain, in addition to the above amino... Agent: Birch Stewart Kolasch & Birch

20070031535 - Coated chewable confection: The present invention relates to coated chewable product that may provide separate and distinct textures and hardness levels in different segments of the product. More specifically, in some embodiments, the present invention provides a chewable confectionery product including: a dissolvable tablet core, which includes a first flavor; and a coating... Agent: Hoffmann & Baron, LLP

20070031536 - Fermented foods and process for producing the same: The present invention relates to a fermented food and process for producing the same, in which the food contains a sufficient amount of conjugated fatty acid and is excellent in digestivity and absorbability, physiological effects, safety, sensory properties, and the like. The fermented food is obtained by adding a conjugated... Agent: Frishauf, Holtz, Goodman & Chick, PC

20070031537 - Infant or follow-on formula: The formula of the invention, intended both for infants and young children, comprises at least one LC-PUFA and at least one probiotic. The invention also pertains to methods of strengthening natural immune defences and promoting a healthy mental development in infants or young children by fully or partly feeding them... Agent: Bell, Boyd & Lloyd LLC

20070031538 - Liquid nutritional compositions containing n-3 polyunsaturated fatty acids: Disclosed are liquid nutritional compositions comprising protein; carbohydrate; a lipid component having from about 0.1% to about 20% of an n-3 polyunsaturated fatty acid by weight of the liquid composition; from about 0.01% to about 5% by weight of an Ascorbic Acid Component having a Water Soluble Fraction and an... Agent: Ross Products Division Of Abbott Laboratories Department 108140-ds/1

20070031539 - Personal caffeine delivery pouch: Caffeine-bearing substances include coffee, tea, kola nut, cacao beans, guarana and yerbamate. The saliva permeable pouch encloses any caffeine-bearing substance as its charge. The filled pouch is sized so that the pouch can be placed in a person's mouth in an area adjacent an outer gum. Saliva from the mouth... Agent: The Matthews Firm

20070031540 - Semiwet feed product: Semiwet feed product with a wrapping coating applied by a vacuum coating method, process for the manufacture of such a product, method for packaging the same and product packed using said method.... Agent: Fulbright & Jaworski, LLP

20070031541 - Method for producing an edible sausage-like food product: A method for producing an edible product in the form of an elongated sausage having first and second ends. The methodology involves: removing an inner core from the elongated sausage such that, after the inner core is removed therefrom, the sausage defines a blind bore extending along a major length... Agent: John W. Harbst

20070031542 - Encased food product and process for producing the same: An encased food product and process for producing the same are disclosed. The encased food product includes a food material surrounded by an edible casing including a soy protein material. One embodiment for producing the encased food product includes coextruding a food material and a soy protein dough including a... Agent: James L. Cordek Solae, LLC

20070031543 - Edible anti-microbial food coating materials: The invention discloses edible anti-microbial food coating materials whose application to foods such as meat, poultry, seafood, vegetables, cheese, or mushrooms results in a significant reduction in the population of microbial contaminants on the surface of the food product. In addition, the edible anti-microbial food coating materials protect the coated... Agent: Bradley S. Strahm

20070031544 - Container-packaged beverage method for its production and beverage flavor-enhanced method: The invention relates to a container-packaged beverage, particularly an alcoholic beverage having a headspace of a prescribed size in the container of the container-packaged beveraged, wherein the beverage and a gas, for example air, can be thoroughly mixed in the headspace of the container prior to consumption, so that the... Agent: Drinker Biddle & Reath (dc)

20070031545 - Package with partly foamable liquid by means of which a refreshment can be prepared: A package including a gas and an at least partly foamable liquid (2) by means of which a refreshment can be prepared, wherein the package is provided with manually operable means (7) with which a displacement of the gas and the liquid in the package can be effected such that... Agent: Altera Law Group, LLC

20070031546 - Polyester and polyamide blend containing article for packaging a co2 respiring foodstuff: A packaged article, especially a respiring foodstuff such as cheese which generates or releases gas during storage, and a permeable multilayer heat sealable film having a high permeability to CO2 and low O2 permeability suitable for allowing escape of such gas while minimizing transfer of oxygen across the film which... Agent: Bemis Company, Inc.

20070031547 - Integrated heater for food packaging: The invention relates to a portable package and method for preparing a meal. A warm meal is prepared by taking dehydrated food within a package and combining it with non-boiling water. The mixture is then heated by an electrical, portable power source, such as a battery or vehicle power system.... Agent: Perkins Coie LLP Patent-sea

20070031548 - Method and apparatus for a canned food pressing device: Disclosed herein is a canned food pressing device, The canned food pressing device includes a top piece, wherein the top piece is adapted to conform to the shape of a circular can and has multiple columns of vertically aligned gripping teeth. The top piece is also adapted to facilitate gripping... Agent: K.p. Correll And Associates, L.L.P.

20070031549 - Printing on comestible products: A color image may be applied onto a substantially planar carrier, and the carrier may be deformed to form a non-planar relief mold of a three-dimensional image, including deforming the color image whereby the deformed color image is proportionate relative to, i.e., is in register with, the three-dimensional image. A... Agent: Fish & Richardson P.C.

20070031550 - Method for continuously processing meat substrates: A method for continuously processing meat substrates, such as poultry, includes placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade. The marinade generally comprises a solute and water, but may also include a soluble or insoluble seasoning and other... Agent: Ratnerprestia

20070031551 - Method for continuously processing meat substrates using a marinade with increased viscosity: A method for continuously processing meat substrates, such as poultry, includes placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade. The marinade generally comprises a solute and water, but optionally includes a soluble or insoluble seasoning and other ingredients.... Agent: Ratnerprestia

20070031552 - Peeled infused dried buoyant cranberries and method for making same: Disclosed is a peeled whole dried infused buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of... Agent: Dickinson Wright PLLC

20070031553 - Scarified infused dried buoyant cranberries and method for making same: Disclosed is a scarified, whole, dried, infused, buoyant cranberry. Further a process for preparing the cranberry is disclosed. The process includes sizing individually quick frozen cranberries by collecting those that pass through a mesh screen with 16 millimeter openings and that are retained on a mesh screen with openings of... Agent: Dickinson Wright PLLC

20070031554 - Method and apparatus for producing baked products: A baking mold consists of a first exterior element having at least one first baking cavity, a second exterior element having at least one second baking cavity, and an intermediate supportive element having at least one operational channel. The intermediate supportive element is disposed between the first and second exterior... Agent: Silber & Fridman

20070031556 - Direct melt processing of resins: The present invention relates to an animal chew including a resin and a method of direct injection molding the animal chew using a modified screw. The screw may incorporate, for example, additional flights or a larger transition zone. Additionally, the particle size of the resin may be less than 2000... Agent: Grossman, Tucker, Perreault & Pfleger, PLLC

20070031557 - Direct melt processing of resins: The present invention relates to an animal chew including a resin and a method of direct injection molding the animal chew using a modified screw. The screw may incorporate, for example, additional flights or a larger transition zone. The formed resin may exhibit voids of about 1-100 μm in diameter.... Agent: Grossman, Tucker, Perreault & Pfleger, PLLC

20070031555 - Direct starch molding: The present invention relates to an animal chew including an edible starch. The invention relates to a method of molding the animal chew in which starch and other additives may be introduced directly into an injection molding machine and molded to a desired shape. The starch may include fermented soy... Agent: Grossman, Tucker, Perreault & Pfleger, PLLC

20070031558 - Device for dispensing milk and/or milk froth: In a device for dispensing milk and/or milk froth from a container (1) containing milk, this container is placed in a coolable cabinet (3). Via an extraction line (4) and a further line (5), the milk reaches an emulsifying device (6) disposed outside the coolable cabinet. The product received is... Agent: Pearne & Gordon LLP

20070031559 - Low acrylamide food: A method for preparing a heat-treated food from a raw ingredient derived from a plant material and containing asparagine and at least one reducing sugar is disclosed. The method includes contacting with the raw ingredient a reagent comprising an amino acid having a relatively low asparagine concentration so that a... Agent: Cargill, Incorporated

20070031560 - Additive product, a method of altering a characteristic of an unprocessed host food product, and a method of increasing a market value of an unprocessed host food product: A method and additive product to alter a perception of an unprocessed host food product is described, in which a flavor component adapted to impart a flavor of the unprocessed host food product is applied to the unprocessed host food product, and an aroma component adapted to impart an aroma... Agent: Kenyon & Kenyon LLP

20070031561 - Mouth-moistening compositions, delivery systems containing same and methods of making same: The present invention relates to compositions and comestibles that impart a mouth-moistening effect when orally consumed by an individual. More specifically, the compositions of the present invention may include a blend of components, such as a sweetening composition, food-grade acid composition and a cooling agent, that reduces or eliminates the... Agent: Hoffmann & Baron, LLP

20070031563 - Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid: According to the present invention, fat and caloric content of cookies can be reduced by the replacement of a portion fat content normally found in cookies 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: Z Trim Holdings, Inc.

20070031562 - Particulate-based ingredient delivery system: A particulate ingredient delivery system for food products is described. The system is capable of providing to a food product a nutrient or other ingredients at desired levels without adversely affecting the quality of the food product. The system can be utilized to provide food products meeting specific nutrient-based FDA... Agent: Edward L. Levine, Esq. Cargill Incorporated, Law Department

20070031564 - Gluten-free pasta and dough, use of the dough and process for preparing them: The present invention relates to a gluten-free pasta and dough, use of the dough and process for preparing them; the pasta and dough of the invention comprise naturally gluten-free raw source of starch, gluten-free flour, gluten-free protein source and a gluten-free emulsifier. The pasta of the invention shows a glycemic... Agent: C. Irvin Mcclelland Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070031565 - Aerated frozen confections: Frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment, comprising fat, sweetener, milk solids-not-fat and water, in which a particular emulsifier of a propylene glycol monoester of fatty acid is used. Also, a process for manufacturing such a frozen confection and... Agent: Winston & Strawn LLP Patent Department

20070031566 - Process for producing modified gum arabic: The invention provides a method for efficiently improving emulsifying ability of gum arabic, in other words, a method for producing gum arabic with excellent emulsifying ability. Further, the present invention provides a method by which a gum arabic modified so as to have a high emulsifying ability can be obtained... Agent: Armstrong, Kratz, Quintos, Hanson & Brooks, LLP

20070031567 - Cheese with calcium lactate crystal inhibitor: A calcium lactate crystal inhibitor is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The calcium lactate crystal inhibitor is preferably a sodium salt of an organic acid, and is preferably added with sodium chloride or shortly after sodium chloride... Agent: ShewchukIPServices

20070031568 - Supplemental dietary composition including caffeine, taurine and ginseng: A dietary supplement and method for increasing energy and mental alertness of an individual, e.g. a human or an animal, is provided comprising at least Caffeine Anhydrous, Taurine, an extract of American Ginseng Root and extract of Green Tea leaf and tender shoots. Additionally, a method for increasing energy and... Agent: Kenyon & Kenyon LLP

20070031569 - Snack foods comprising emulsified liquid shortening compositions: According to the present invention, fat and caloric content of snack foods can be reduced by the replacement of a portion fat content normally found in snack foods with an amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric... Agent: Z Trim Holdings, Inc.

20070031570 - Hydrothermically processed compositions containing phytosterols: Hydrothermically formed phytosterol-emulsifier compositions are disclosed, along with the process for their production. The compositions are organoleptically pleasing and useful in foods, health products, and nutraceutical products for lowering cholesterol levels. Phytosterols are mixed with an emulsifier dispersion and then hydrothermically heated to integrate the phytosterols into a micellar form... Agent: Kirkpatrick & Lockhart Nicholson Graham LLP Henry W. Oliver Building

20070031571 - Phytosterol esters: A fatty acid phytosterol ester composition wherein at least about 95 percent of the fatty acid chains contain 6, 8, 10, or 12 carbon atoms and wherein at least about 70 percent of the fatty acid chains contain 8 or 10 carbon atoms is water dispersible and especially suited for... Agent: Philip L Bateman

20070031572 - Method for preparing fibre-containing pectin and products and uses thereof: A method is provided for treating pectin-containing plant materials in a manner to obtain fibre-containing pectin products, and subsequently pectin products, having an high molecular weight of the pectin polymer and a homogeneous distribution of the deesterified sites in the pectin polymer and thereby providing products having improved gelforming and/or... Agent: Knobbe Martens Olson & Bear LLP

20070031573 - Method for preparing sophorae fructus extract containing isoflavone: The present invention relates to a method for preparing a Sohporae Fructus extract containing isoflavone. More particularly, the present invention relates to a method for preparing a Sohporae Fructus extract containing isoflavone in high concen-tration, which is characterized by the steps of hydrothermal extraction, enzyme treatment and ethanol extraction of... Agent: Buchanan, Ingersoll & Rooney PC

20070031574 - Process for preparing aged garlic: The invention concerns a method of producing aged garlic in which its antioxidation capability is significantly increased as compared to that of raw garlic which is used as a raw material for producing the aged garlic without reducing the essential effectiveness of garlic, S-arylcysteine that does not exist in raw... Agent: Lowe Hauptman Berner, LLP

20070031575 - Puffed grain flake and method of preparation: Visually appealing heterogeneous puffed flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and density have a first continuous denser portion and a second discontinuous portion in the form of more highly puffed discrete regions. The R-T-E cereal products are fabricated from a dried heterogeneous cooked cereal mass comprising a continuous... Agent: General Mills, Inc.

20070031577 - Method for producing a soy protein product: The present invention relates to a method for producing a soy protein product by treatment of soy protein with at least one oxidoreductase.... Agent: Novozymes North America, Inc.

20070031576 - Process for the preparation of whole soybean milk and curd comprising multiple steps of ultra high-pressure homogenization of soybean: A whole soybean milk or curd is prepared by milling soybeans and homogenizing the milled soybeans via at least two steps of ultra-high pressure micronization, wherein the pressure applied at each step of the ultra-high pressure micronization is at least 500 bar, and the total cumulative sum of the pressures... Agent: Sughrue Mion, PLLC

20070031578 - Method for the preparation of frozen fish mass: A method for the preparation of frozen fish mass of white fish is described, suitable for use as strating material for the fish product industry, wherein the fish material provides improved binding and consistency forming properties through the addition of an organic acid or a salt thereof as well as... Agent: David A. Guerra Internation Patent Group, LLC

20070031579 - Natural product flavor concentrates as liquid spices: formulation and dispensing: The present invention describes a formulation and dispensing methodology for liquid spice that can be used as a volume-for-volume replacement for traditional herbs and spices with a flavor true to the fresh herb or spice. This formulation gives a product free of microbiological contamination without the need for chemical or... Agent: Beyer Weaver & Thomas, LLP

20070031580 - Solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent and method of producing same: A solid co-crystallized monoglyceride and fatty acid lactylate emulsifier and starch-complexing agent is provided in which a saturated monoglyceride and a fatty acid lactylate salt are completed to produce a homogenous composition, and then cooled and solidified under conditions forming discrete co-crystallized stable emulsifier particles having a differential scanning calorimeter... Agent: Hovey Williams LLP

20070031581 - Chemoprotectants from crucifer seeds and sprouts: The present invention is directed to chemoprotectant precursor compositions provided from crucifer seeds and sprouts and methods for their preparation. Treatment of aqueous extracts from crucifer seeds or sprouts with adsorbents substantially increases the ratio of certain highly chemoprotectant precursor compounds (alkyl glucosinolates such as glucoraphanin, a.k.a. sulforaphane glucosinolate) to... Agent: Fitch Even Tabin & Flannery

20070031583 - Organic-oil-based food product: A food product having a variety of consistencies and flavors is described. The product may be made from ingredients that may not derive from animal sources or processes, and may have a consistency ranging from that of a pourable liquid, a cream-cheese spreadable solid or a tofu-like solid. The ingredients... Agent: Brinks Hofer Gilson & Lione

20070031582 - Oxigen stable active containing compositions: The invention relates to a moisture and oxygen stable composition comprising inert core particles and a partial or complete coating thereon of at least one active compound encapsulated in a carbohydrate matrix, which matrix is characterised by 5 to 95 wt. % high molecular weight film forming carbohydrate; 5 to... Agent: Fitch, Even, Tabin & Flannery

20070026103 - Method for manufacturing pure oxygen-containing diluted soju: The present invention relates to pure oxygen-containing soju and a manufacturing method thereof. The invention provides the pure oxygen-containing diluted soju, which has excellent economy and shows a greatly reduced degree of a hangover after drinking thereof, because the amount of lost oxygen is minimized by injecting the largest possible... Agent: Park Law Firm

20070026104 - Alcohol dehydrogenase gene of acetic acid bacterium: A novel gene having a function of improving acetic acid fermentation in practical level was cloned from a practical acetic acid bacterium belonging to the genus Gluconacetobacter by a method for obtaining a gene having a growth-promoting function in acetic acid-containing medium from the chromosomal DNA library of the acetic... Agent: Birch Stewart Kolasch & Birch

20070026105 - Method of preparing unfermented carbonated beverage comprising barley concentrate and hop extract, and unfermented carbonated beverage prepared thereby: The present invention relates to a method of preparing an unfermented carbonated beverage including barley concentrate and hop extract and an unfermented carbonated beverage prepared using the method.... Agent: Dickstein Shapiro LLP

20070026106 - Method: A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without a substantial increase in the free fatty acid content of the foodstuff. Preferably, the lipid acyltransferase is one... Agent: Frommer Lawrence & Haug

20070026107 - System and method for predicting mold growth in an environment: Mold growth monitoring and prediction systems and methods for an environment are disclosed. The system includes a processing unit, a temperature sensor, and a humidity sensor. The processing unit obtains a temperature reading and a humidity reading of the environment from the sensors. The processing unit uses an algorithm to... Agent: Wong, Cabello, Lutsch, Rutherford & Brucculeri, L.L.P.

20070026108 - Nutritional supplement drink containing xanthone extracts: Nutritional supplement drink compositions containing extracted xanthones, flavoring agents, aqueous carriers, and one or more vitamins, minerals, carotenoids, flavonoids, or other nutrients are described. The xanthones are extracted from xanthone-rich plants, such as the mangosteen tree, Brazilian malva-do-santo, and a Chinese herb, Swertia davidi.... Agent: Alan J. Howarth

20070026109 - Nutritional supplements containing xanthone extracts: A nutritional supplement composition containing extracted xanthones, vitamins, minerals, carotenoids, flavonoids, and other nutrients is described. The xanthones are extracted from xanthone-rich plants, such as the mangosteen tree, Brazilian malva-do-santo, and a Chinese herb, Swertia davidi.... Agent: Alan J. Howarth

20070026110 - Mineral complexes of lactobionic acid and method of using for mineral fortification of food products: Mineral complexes, especially calcium complexes, of lactobionic acid which are especially useful for mineral fortification of food and beverage products are provided. The preferred calcium complex of lactobionic acid provided in the present invention delivers a soluble, stable, clean tasting calcium source suitable for calcium fortification of a wide variety... Agent: Fitch Even Tabin & Flannery

20070026112 - Container combining beverage and secondary consumable product: The present invention relates to a beverage container which also supports a secondary consumable product to be consumed in conjunction with the beverage. More specifically, in some embodiments, the present invention provides a packaging device for placing a consumable product in combination with a beverage. The packaging device includes: a... Agent: Hoffmann & Baron, LLP

20070026111 - Method for obtaining a fluid from a bag containing a cooked food item: A method for removing a fluid from a bag, the method comprising: inserting a food item into a bag, heating the food item to produce a fluid within the bag, positioning the bag over a container, and opening a valve in the bag so that the fluid drains from the... Agent: Conley Rose, P.C.

20070026113 - Vacuum skin package for cheese: The invention relates to a vacuum skin package suitable for the packaging of respiring cheeses, such as gassing cheeses and moulded cheeses. The package comprises a support member and a flexible skin-forming film draped over the cheese product wherein the support member has an oxygen transmission rate in the range... Agent: Sealed Air Corporation

20070026114 - Method of preserving meat of slaughtered poultry or parts thereof: In a method of chilling slaughtered poultry or parts thereof, the poultry is conveyed through a chilling room, or at least through a part of said chilling room, and in the process is exposed to a stream of chilling air. During the chilling of the poultry the skin of the... Agent: John S. Pratt, Esq Kilpatrick Stockton, LLP

20070026115 - Method of preserving meat of slaughtered poultry or parts thereof: In a method of chilling slaughtered poultry or parts thereof, the poultry is conveyed through a chilling room, or at least through a part of said chilling room, and in the process is exposed to a stream of chilling air. During the chilling of the poultry the skin of the... Agent: John S. Pratt, Esq Kilpatrick Stockton, LLP

20070026116 - Method of producing food products in sheet form: A method of producing food products in the form of sheets includes preparing the pastry and, optionally, leaving the pastry to stand; distributing the pastry to cooking stations, depositing the pastry such as to form sheets and cooking same on one face thereof; recovering the sheets; and stacking the sheets... Agent: Young & Thompson

20070026117 - Household appliance for drawing fresh pasta: A household appliance for drawing fresh pasta, with the worm screw shaft placed vertically and the perforated plate (draw-plate) placed at the bottom of the appliance, with the exit holes placed vertically so that the drawn pasta comes out vertically.... Agent: Thomas S. Baker, Jr.

20070026118 - Nut brittle making method: An improved method for making a nut brittle candy begins by placing a plurality of ingredients in a heatable container to form a mixture and heating the container with a heat source. The next step is to remove the mixture from the heat source, pour the mixture into a flat... Agent: Kremblas, Foster, Phillips & Pollick

20070026119 - Edible product with masked bitter, sour and/or astringent taste: The present invention relates to edible products with masked bitter, sour and/or astringent taste. The new products comprise a sweetening agent and from 0.2 to 25% by weight plant sterol ester, wherein the amount of sweetening agent is reduced as compared to a regular product.... Agent: Arent Fox PLLC

20070026120 - Flavored fruit segments and methods of making the same: Compositions, methods, and kits for flavoring raw, cut or uncut fruit segments or fruit are provided. Also provided are an automated system, business methods, and a process for manufacturing raw, cut or uncut, flavored fruit segments or fruit.... Agent: Seed Intellectual Property Law Group PLLC

20070026121 - Sweetening compositions: A sweetening composition having a crystalline matrix that contains a first material that includes nutritive sweeteners, low calorie sweeteners, sugar polymers, sugar alcohols and combinations thereof and is in intimate contact with a second material that includes at least one high intensity sweetener. The sweetening composition having a size that... Agent: Philip S. Johnson Johnson & Johnson

20070026122 - Mashed potato: Disclosed is a mashed potato that permits ingestion as much as that adaptable to fully demonstrate functional properties of konjak mannan to be attained, and is rich in water retentiveness, shape maintainability and flavors or tastes etc. The mashed potato according to the present invention is characterized in that addition... Agent: Mcginn Intellectual Property Law Group, PLLC

20070026123 - Pesto products: The present invention provides improved pesto products. Formulations or recipes and processes for making the pesto products are provided. A ready-made pesto is also provided. The present invention also provides unique methods of storing and applying the pesto products.... Agent: Scully Scott Murphy & Presser, PC

20070026124 - Low-sediment acidic protein beverages: Specific types of low pH protein-based beverages (such as soy- and/or dairy-based types) that are properly suspended to prevent undesirable sedimentation of such protein constituents during storage are provided. Such beverages include a thickening system comprising bacterial cellulose (BC) coated with different water soluble co-agents such that the BC-based component... Agent: J M Huber Corporation

20070026125 - Low-sediment acidic protein beverages: Specific types of low pH protein-based beverages (such as soy- and/or dairy-based types) that are properly suspended to prevent undesirable sedimentation of such protein constituents during storage are provided. Such beverages include a thickening system comprising bacterial cellulose (BC) coated with different water soluble co-agents such that the BC-based component... Agent: J M Huber Corporation

20070026126 - Sterol fortified beverages: A fortified beverage is provided that comprises a sterol ester, stanol ester, or combinations thereof; and an aqueous medium. Methods of making such beverage are also provided.... Agent: Pepsico, Inc. C/o Goodwin Procter LLP

20070026127 - Packaged food product: A packaged food product with an extended shelf life.... Agent: Unilever Intellectual Property Group

20070026128 - Non-dairy, non-soy food product and methods of making: A food composition or product is described comprising a finely ground nut-seed component, a liquefying agent, and salt, combined with (a) baking soda and a starch; or (b) at least one sweetening agent; or (c) baking soda, a starch and at least one sweetening agent.... Agent: Fish & Richardson P.C.

20070026129 - High protein aerated food composition: The present invention relates to an aerated food composition and a process of making such composition. Particularly, the invention relates to an aerated food composition having a high protein content as well as pleasant organoleptic properties.... Agent: Ralph A. Dowell Of Dowell & Dowell P.C.