Food or edible material: processes, compositions, and products inventions 03/07

20070071849 - Methods and compositions for increasing feeding or production characteristics in animals: The invention is related to methods and compositions for increasing feeding and/or production characteristics in animals using a saponin containing composition in combination with a yeast composition. In an embodiment, the invention includes a method for improving feeding characteristics of an animal including administering a first composition including an effective... Agent: Pauly, Devries Smith & Deffner, L.L.C.

20070071850 - Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance: One aspect of the present invention is concerned with a composition that can suitably be used as an additive in beverages and foodstuffs, which composition: i. contains at least 0.5%, preferably at least 1.0%, by weight of dry matter, of pyrazine derivatives according to formula (I): wherein R1-R4 independently represent... Agent: Jay S.cinamon Abelman, Frayne & Schwab

20070071851 - Printing on edible substrates: Printing on delicate surfaces, such as flowable food products, is described.... Agent: Fish & Richardson PC

20070071854 - Edible composition and packaging: A packaged edible composition of pet food comprising an inner edible portion and an outer edible portion; said outer edible portion providing at least a partial containing enclosure of said inner portion so as to allow extraction of said edible composition from a package in one contiguous whole.... Agent: Stetina Brunda Garred & Brucker

20070071853 - Methods and devices for preserving effervescence: The present invention comprises methods and devices for preserving the carbonation or effervescence of effervescent beverages. In general, the methods comprise providing a device comprising a metallic shaft portion and an arm portion to an open beverage container containing an effervescent beverage. The devices may be made of metals or... Agent: Troutman Sanders LLP

20070071852 - More appealing pet food products and their methods of preparation: Improved pet food products containing a combination of real meat, real vegetables, real grain and pasta and container systems regarding same are presented. In an embodiment, the pet food product contains a wet dog food having the appearance of food for human consumption as found in delicatessens. Thus, the pet... Agent: Robert M. Barrett Bell, Boyd & Lloyd LLC

20070071855 - Packaging container for microwave oven: A packaging container for a microwave oven. Completion of heating of the container contents and automatic opening of the container can be easily recognized. This can be achieved without requiring a special member and complex steps, but by processing wrapping materials constructing the packaging container. Also provided is a packaging... Agent: Sughrue Mion, PLLC

20070071856 - Can end: A pressurised can (1) having a body (2) with an open end, through which a product (5) is inserted into the can, and a cover (3) arranged to cover and seal the open end of the body (2). The can is filled to a predetermined height such that the cover... Agent: Vincent L. Ramik Diller, Ramik & Wight

20070071857 - System and method for measuring flake thickness: An automated system for accurately measuring the thickness of a sample quantity of small items such as oat flakes. The system picks individual oat flakes from a hopper using a vacuum and passes them between two precision rollers. One roller is fixed and has vacuum ports to pick up the... Agent: Pepsico, Inc. C/o Goodwin Procter LLP

20070071858 - Cryogenic peeling process: The present invention relates to a method for peeling a fruit or vegetable, in particular the method is directed to a cryogenic peeling process, where the fruit or vegetable surface is cryogenically frozen and the skin is thawed before the peel/skin is removed.... Agent: Polsinelli Shalton Flanigan Suelthaus PC

20070071859 - Flexible plastic juice strainer: A novel flexible plastic film juice strainer having length, width, edges, two sides, and containing at least one perforation of sufficient size such that when said flexible plastic film juice strainer is wrapped around a citrus fruit section and manually squeezed, seeds and solids from the citrus fruit section are... Agent: Frank Cozzarelli Jr., Esquire Cozzarelli Law Firm

20070071860 - Aroma composition and method: An aroma composition comprising a first component selected from the group consisting of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-2-methyl-4H-pyran-4-one, 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone, 4-hydroxy-5-methyl-3(2H)furanone, a sulfur-containing analogue of any of the foregoing, and any combination, thereof; a second component selected from the group consisting of 2-furanmethanethiol, 2-methyl-3-furanthiol, 5-methyl-2-furanmethanthiol, and any combination, thereof; and a third component selected... Agent: Fulbright & Jaworski, LLP

20070071861 - Process for extracting carotenoids from fruit and vegetable processing waste: A process of extracting carotenoids from a source of fruit or vegetable processing waste including the steps of: admixing the source, a first organic solvent and a surfactant to form a slurry, whereby surface tension in tissue cell structure of the source is decreased, enhancing penetration of the surfactant into... Agent: Kirton And Mcconkie

20070071862 - Pasteurized uncooked batters and refrigerated ready-to-bake batters, and the methods of manufacturing: Described are uncooked batters that have been effectively pasteurized and have no gelatinized starch. These batters are characterized as having low viscosity, a water activity of greater than 0.90, the absence of an active leavening agent, and a total plate count of less than 1000 per gram. There are two... Agent: The Halvorson Law Firm, P.C. Ste 130

20070071863 - Visually apparent oat-containing chips providing health advantages: Masa products, processes for preparing them and dietary regimens employing them are described. A masa product, preferably a tortilla chip, comprises a cooked, sheeted dough comprising visually apparent oat groats. The oats are preferably visually identifiable on the surface of the chips and cover at least about 10% of the... Agent: Thaddius J. Carvis

20070071865 - Low ph aerated products: An aerated composition having a pH of less than 5.5 is provided, which composition comprises hydrophobin.... Agent: Unilever Intellectual Property Group

20070071864 - Uht treated 100% non-dairy whipping cream: The present invention relates to a UHT treated 100 non-dairy whipping cream with high shape stability and/or a very good surface texture and/or an overrun of at least 3.5. Said whipping cream preferably contains less than 2% of trans fatty acids, is free from any dairy product and free from... Agent: Knobbe Martens Olson & Bear LLP

20070071866 - Process for producing a frozen aerated composition: A process for producing a frozen aerated composition is provided, the process comprising aerating an aqueous mixture, followed by quiescently freezing the aerated mixture, characterized in that the mixture comprises hydrophobin.... Agent: Unilever Intellectual Property Group

20070071867 - Method and device for treating milk, in particular breast milk: The present invention relates to a method for treating milk, preferably breast milk, in which the milk is briefly heated in a container, said method comprising the following steps: The container is moved, preferably set in rotation, so that a milk film forms on its inner wall, the milk is... Agent: Knobbe Martens Olson & Bear LLP

20070071868 - Apparatus for the selectively shrinking a film wrapped around a product: The invention relates to an apparatus for selectively shrinking a film, which is wrapped around a product (P), comprising a frame (9), a driven conveyor (1) mounted on said frame (9) and intended to transport sequentially a plurality of products (P), a heat source (5) arranged under the conveyor (1)... Agent: Keith Kline The Kline Law Firm

20070071869 - Preparation of a beverage suitable for consumption: A method for the preparation of a beverage suitable for consumption such as, for instance, cappuccino, wherein use is made of at least one extraction pad (44) at least filled with a product to be extracted such as ground coffee (45), and at least one additive holder (32) at least... Agent: Altera Law Group, LLC

20070071870 - Tea process: A process for making black or green tea with the floral aroma of oolong tea is provided. The process utilises tumbling to physically wound the leaves to initiate the oolong aromas and does not involve a traditional solar wither step.... Agent: Unilever Intellectual Property Group

20070071871 - Grape extract, dietary supplement thereof, and processes therefor: The present invention relates to a novel grape extract, and processes for making such, that is useful for, inter alia, treating pre-hypertension, Metabolic Syndrome and/or the conditions that comprise Metabolic Syndrome. The processes of the present invention produce a highly concentrated polyphenol product by maximizing extraction of monomeric and oligomeric... Agent: Kenyon & Kenyon LLP

20070071872 - Balanced vegetable oil composition: The present invention is related to a vegetable oil composition having a balanced ratio polyunsaturated: saturated=ω6:ω3=1:1 with a balance of about 10%.... Agent: Merchant & Gould PC

20070071874 - Cream compositions and food foams made therefrom: This invention is directed toward cream compositions containing hydroxypropyl methylcellulose (HPMC), hydroxypropyl cellulose (HPC), methyl hydroxyethyl cellulose(MHEC), methyl cellulose (MC) or ethyl cellulose (EC), and their blends with water-soluble or water-swellable hydrocolloids. The cream compositions are useful in both dairy and non-dairy product compositions. The cream composition can be subjected... Agent: Hercules Incorporated

20070071875 - Fat compositions for use in food: Fatty acid esters, such as the unsaturated fatty acid esters of sterols and/or stanols, are used as a replacement for a substantial portion or all of the undesirable saturated and trans-unsaturated fats used as structure giving hardstocks in edible foods such as margarines, mayonnaise, cooking oils, cheeses, butter and shortening.... Agent: Arent Fox PLLC

20070071873 - Oil-in-water type emulsion: The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat... Agent: Wenderoth, Lind & Ponack, L.L.P.

20070071876 - Edible emulsions: The invention provides an edible oil-in-water emulsion concentrate comprising as a continuous aqueous phase a physiologically tolerable plant juice concentrate and a discontinuous phase comprising a physiologically tolerable, oxidation-labile unsaturated lipid or fatty acid, wherein the emulsion is produced by homogenization such that at least 95% by number of the... Agent: J Mitchell Jones Medlen & Carroll

20070071877 - Novel frankfurter configuration: A frankfurter has a non-circular cross-section which may be triangular, square or rectangular. In the event that the frankfurter is improperly swallowed, air spaces are formed between the straight walls of the frankfurter and the circular wall of the esophagus. The air spaces allow the passage of air thereby preventing... Agent: Bernard Malina, Malina & Associates, P.C. Suite 501

20070071878 - Method for making frozen ground meat crumbles and product made thereby: A method of producing meat crumbles is described. Meat crumbles are produced such that the individual crumbles maintain their separation through processing to the final product. When used by a consumer, the meat does not have to be directly handled before being placed into a cooking apparatus, thereby reducing the... Agent: Sheridan Ross PC

20070065540 - Enhanced steep-water: The present invention is directed to the use of corn steep liquor, which is a co-product of wet corn milling to make fermentation products, which may be used, in animal feeds and fermentation media.... Agent: Cargill, Incorporated

20070065541 - Enhanced infant formula containing liposome encapsulated nutrients and agents: An infant formula contains liposomes which improve the nutritional delivery of nutrients, stabilize ingredients, and enhance their bioavailabilty. The formula more closely resembles the ultrastructure and infrastructure of natural human milk due to the presence of liposomes. The lipid concentration is in the range of 0.1-50% of the formulation. The... Agent: Morrison & Foerster LLP

20070065542 - Enhanced solubility of preformed calcium citrate by adding citric acid: The present invention includes compositions and methods for the preparation and delivery of calcium citrate under physiological conditions by preparing solid preformed calcium citrate, adding citric acid to the calcium citrate, wherein citric acid is added to the calcium citrate in a molar ratio of between 0.1 and 0.6 mol... Agent: Chalker Flores, LLP

20070065543 - Packed frozen sushi product: A packed frozen sushi product comprising a vacuumed, frozen and hermetically sealed flexible plastic bag, an open-topped plastic box placed in the bag, a laminated metal foil placed on the bottom of said box, and a frozen sushi product contained in the box with a surface or surfaces of its... Agent: Ostrolenk Faber Gerb & Soffen

20070065544 - Package having a food compartment and a drainage compartment and methods of use and manufacture thereof: A package used for storing food and fluid having a food compartment and a drainage compartment, and methods of use and manufacture thereof. The food compartment and the drainage compartment are separated by one or more inner seals or divider walls having one or more passages. The divider permits fluid... Agent: Fitch Even Tabin And Flannery

20070065545 - Multi-topping tray container system: A food container system that comprises a main tray member that is the primary foodstuff storage tray, a lid member and an intermediate tray member that is molded to include a plurality of recesses to house various foodstuffs (e.g. condiment, toppings). The intermediate tray member is configured so that it... Agent: Terrance Mason

20070065546 - Controlled atmosphere in a container: The invention relates to an apparatus for controlling the composition of gases within a cargo container. The apparatus includes at least one sensor, at least one controller and at least one gas permeable membrane being adapted to facilitate the passage there through of different parts of gasses at different rates.... Agent: Brinks Hofer Gilson & Lione

20070065547 - Encapsulated antimicrobial material: The present invention provides an antimicrobial material in an encapsulated form, comprising (i) a core comprising an antimicrobial material and (ii) a shell of encapsulating material, wherein the shell of encapsulating material is impermeable to the antimicrobial material. The invention further provides a process for introducing an antimicrobial material into... Agent: Steptoe & Johnson LLP

20070065548 - Packaging and frozen meat combination: A packaging and a frozen meat combination includes a frozen meat and a heat resistant bag. The frozen meat is selected from the group consisting of a frozen whole turkey, a frozen split bird, a frozen breast, a frozen breast roast, a frozen pork roast, and a frozen beef roast.... Agent: Iplm Group, P.A.

20070065549 - Method and system for producing animal feed: A method for producing animal feed comprises the steps of introducing water into a boiler; boiling the water to create steam; collecting the steam and directing it out of the boiler; injecting a moisturizer into the steam after the steam has exited the boiler to create a steam/moisturizer mixture; feeding... Agent: Hovey Williams LLP

20070065550 - Method and system for making shredded cheese: A method and system are provided for forming shredded cheese directly from a quantity of cheese, which is particularly applicable to a chilled high-moisture quantity of cheese, without the need to thermally process the cheese. In general, cheese shreds are formed from a quantity of cheese in which at least... Agent: Fitch Even Tabin & Flannery

20070065551 - Post package pasteurization for meat products: A technique for treating packaged solid meat products by applying microwave energy at an elevated operating frequency such as 2450 MHz. The microwave energy is provided at a relatively low power level, such as 1 kilowatt (kW) per pound per minute. This frequency is sufficiently high such that energy penetration... Agent: Hamilton, Brook, Smith & Reynolds, P.C.

20070065552 - Novelty frozen product and method for making same: A novel frozen product and method for making same are disclosed, wherein a beaded frozen product is intermixed with conventional ice cream. In this regard, the beaded ice cream (or other frozen product) may be intermixed with soft-serve ice cream on an individual serving basis, or may be intermixed with... Agent: Stockwell & Smedley, Psc

20070065553 - System for producing chemical compounds via a baric electromagnetic thermal process: A baric electromagnetic thermal system for manufacturing disaccharide sweetener compounds is provided and permits baric and thermal processing, at low temperatures, to effect the retrocycloaddition, chemoselective promiscuous ligation, and cycloaddition reactions. A method for selecting base and adjunct components for the manufacture of a disaccharide sweetener compound having an equivalent... Agent: Malloy & Malloy, P.A.

20070065554 - Batter-like compositions containing setting agent and methods of preparing and using same: The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of... Agent: General Mills, Inc.

20070065555 - Stabilized edible foams: The invention relates to formulations for palatable foams with enhanced stability. In certain embodiments, the formulations include a base liquid (such as milk), a surfactant, a polysaccharide, and a polymer capable of molecular interaction with the polysaccharide. The formulations are versatile and can be adapted to create foams of various... Agent: Goodwin Procter LLP Patent Administrator

20070065556 - Nutritional food products employing gelled protein formulations: This invention relates to nutritional food products having palatable/organoleptic characteristics. The palatable/organoleptic characteristics are obtained in part through use of gelled whey protein, soy protein and egg protein containing formulations. Such nutritional food products include powders, liquids and, especially, frozen foods such as frozen nutrition bars and cones. Methods for... Agent: Dorr, Carson & Birney, P.C. One Cherry Center

20070065557 - Non sweet binder for savory food product: The present invention relates to non sweet food binder composition. Particularly, the food binder composition can be used in the preparation of savory snack bars, savory nutritional bars, or in savory food products used as snack or meal replacement, containing varied levels of protein, fiber, minerals, vitamins and other bioactive... Agent: Ralph A. Dowell Of Dowell & Dowell P.C.

20070065558 - Process for creating a thermo-irreversible konjac gel food: The present invention is a process for creating a konjac glucomannan based food product. More specifically, the method for transforming konjac glucomannan solutions into heat-stable gels requires the use of heat and a high pH to deacetylate the konjac glucomannan molecule. A minimum concentration of 1.5-2% konjac glucomannan is necessary... Agent: White-welker & Welker, LLC

20070065560 - Method for modifying the texture of a dairy product: The invention provides a process for preparing cheese, a cheese-like product, a yoghurt or a dairy dessert without removing whey. It comprises providing a dairy starting material comprising casein and a quantity of undenatured (native) whey protein; adjusting the pH, if required, to a preselected point in the range 5.0-8.0;... Agent: Knobbe Martens Olson & Bear LLP

20070065559 - Semi-finished food product and a process for preparing it: A semi-finished food product is provided for preparing, terrins, mousses, cakes and the like. It comprises 30-60 wt % soft fresh cheese, 15-50 wt % cream and/or milk and 0.3-2 wt % polysaccharide gelling agent, and it is substantially free of egg yolk, gelatin and starch. It includes 2.5-9 wt... Agent: Unilever Intellectual Property Group

20070065561 - Tomato-based alcohol compositions and methods of preparation: The present invention relates to tomato-based concentrates and tomato-flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato solids and one or more flavoring agents. The present invention also provides methods of preparing ready-to-drink beverage compositions.... Agent: Cantor Colburn, LLP

20070065562 - Tomato-based alcohol compositions and methods of preparation: The present invention relates to tomato-based concentrates and tomato-flavored alcoholic compositions, which include the concentrates. More specifically, in some embodiments, the present invention provides a concentrate including tomato solids and one or more flavoring agents. The present invention also provides methods of preparing ready-to-drink beverage compositions.... Agent: Cantor Colburn, LLP

20070065564 - Oil-in-water emulsified composition: In conventional oil-in-water emulsified compositions, the emulsified state has been stabilized by reducing the diameter of emulsion particles so as to realize fine uniform particles. This has resulted in the problem of flat taste or indistinct, featureless flavor. According to the invention there is provided the technology of obtaining an... Agent: John F. Mcnulty, Esquire Paul & Paul

20070065563 - Process for the preparation of an edible emulsion: The invention provides a process for the preparation of an edible emulsion having a reduced oxidative metal content which comprises an oil phase and an aqueous phase, the process comprising the steps of (a) providing a starting material containing a protein material; (b) removing metal from the starting material; and... Agent: Unilever Intellectual Property Group

20070065565 - Edible oils and methods of making edible oils: Edible oil blends are provided which have a desired fatty acid profile, such as a desired oleic acid content, a desired polyunsaturated fatty acid content, a desired linoleic acid content, or a desired linolenic acid content. Edible oil blends which are virtually trans free are also provided. Methods are provided... Agent: Mcandrews Held & Malloy, Ltd

20070065566 - Release agent and method for use in baking applications: A method for making a release agent suitable for use in the baking industry, along with examples of the release agent made according to the method. The method comprises heating a food grade oil to between about 100 and about 130 degrees Celsius, then adding water heated to near its... Agent: J. Wiley Horton, Esquire Pennington, Moore, Wilkinson, Bell & Dunbar, P.A.

20070065568 - Method for producing a smoked tofu: It is therefore an object of the present invention to provide a method for producing a smoked TOFU which allows applying of a desirable brownish color and a smoked flavor to the TOFU in a short time and enables the smoked TOFU to be stored for a long time. The... Agent: Marshall, Gerstein & Borun LLP

20070065567 - Preparation of canola protein isolate involving isoelectric precipitation: Canola protein isolates consisting predominantly of 7S canola proteins are formed by isoelectric precipitation from aqueous salt solution extracts of canola oil seed meal. Canola protein isolates consisting predominantly of 2S canola protein are recovered from supernatant from the isoelectric precipitation step.... Agent: Sim & Mcburney

20070065569 - Low-carbohydrate potato products and process: Low-carbohydrate potato products include potato and cauliflower. Preferably, they are mixed together dry with a suitable water-dispersible or water-soluble binder. The dry mix can be prepared by mixing dried potato and dried cauliflower. A preferred form of the mix can be prepared for serving by mixing with water to provide... Agent: Thaddius J. Carvis

20070059398 - Process for preparing a modified dairy product: The invention provides a method of preparing or modifying a cheese or cheese-like product comprising mixing into a cheesemaking mixture or a product, a heat-killed ferment of an exopolysaccharide-producing-microorganism without separating the exopolysaccharide from the other components of the ferment. The invention also provides an analogous method for modifying a... Agent: Knobbe Martens Olson & Bear LLP

20070059399 - Production of protein composition from a dairy stream and its use as an ingredient in the manufacture of a cheese: The invention described is a process for manufacturing a dairy ingredient particularly suited for use in cheese manufacture. The process involves treating a dairy stream under conditions to form a protein concentrate and serum. The stream may optionally be split and different conditions/reactants used in each separate stream to modify... Agent: Knobbe Martens Olson & Bear LLP

20070059400 - Composition containing ground lotus and/or lotus extract and lactic acid bacterium: The invention provides a composition, a drug, a food additive and a food, which comprises ground lotus and/or a lotus extract and a lactic acid bacterium. The composition, drug, food additive and food of the invention can be used to relieve and treat constipation, excessive sensitivity to cold, hemorrhoid, ear... Agent: Wolf, Block, Shorr And Solis-cohen LLP

20070059401 - Process for promoting calcium absorption: Chewy confectionery products, and processes for producing said products, are provided as delivery systems for minerals such as calcium. The carbohydrates of the fortified confectionery products comprise at least one reducing sugar and one non-reducing sugar in a preferred ratio of about 1;0.2 to about 1:1 reducing sugar: non-reducing sugar.... Agent: Philip S. Johnson Johnson & Johnson

20070059402 - Carbon monoxide modified atmosphere packaging having a time temperature indicator: The invention is a modified atmosphere package comprising about 0.1 to 5 vol. % carbon monoxide and that includes a time-temperature indicator that is disposed in a temperature monitoring relationship with the package and that is configured to indicate whether a perishable product disposed in the package has been exposed... Agent: Alston & Bird LLP

20070059403 - Method of production of croissant type pastry products with charcuterie and cream cheese filing, and with incorporation of olive oil into the dough: Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method includes the following production stages: 1. Preparation of specific emulsion for the olive oil incorporation.... Agent: Krieg Devault LLP

20070059404 - Ice cream and ice cream formulations containing maltitol: The present invention relates to ice cream formulations containing maltitol and ice cream made therefrom.... Agent: Connolly Bove Lodge & Hutz, LLP

20070059406 - Food package having separate gas atmospheres: A food package having multiple containers with separate gas atmospheres for storing foods. A first container comprises a plastic bowl and a second container comprises a plastic tray configured to fit within the bowl. The tray includes a plurality of compartments configured to discretely store different foods. The tray is... Agent: Levenfeld Pearlstein Intellectual Property Department

20070059405 - Liquid sweetener and packaging: One aspect of the present invention is a liquid packet as packaging for liquid sweetener. The liquid packet has a generally planner or cylindrical construction with seals at appropriate locations. The liquid packet is sized to deliver a sweetness level of at least one teaspoon (1 tsp.) of sugar. Another... Agent: Ying Chen

20070059407 - Flavor shakers with encapsulation: The present invention is a flavoring and an encapsulant surrounding the flavoring. A shaker, similar to a salt shaker, is provided and the encapsulant is inside the shaker. A plurality of shakers can be provided in a single package for sale. The encapsulant can be selected so that it dissolves... Agent: Diehl Servilla LLC

20070059408 - Elutable substance delivery devices: Devices for delivering elutable substances to a water-containing foodstuff, for example, a beverage, are provided. More particularly, devices for delivering an elutable substance to a foodstuff having an elongate body having at least one surface, wherein at least a portion of the surface of the body is porous and the... Agent: Philip S. Johnson Johnson & Johnson

20070059409 - Elutable substance delivery devices: Devices for delivering an elutable substance to a water-containing foodstuff, for example, a beverage, are provided. More particularly, devices for delivering an elutable substance to a foodstuff having an elongate body with at least one surface, wherein a composition including a elutable substance dissolved or dispersed in a carrier is... Agent: Philip S. Johnson Johnson & Johnson

20070059410 - Method and equipment embodiment for disinfection and preservation of foodstuffs and other products by means of o3 o2 co2 argon, uv-c light and ultrasound in vacuo: Disinfection method for foodstuffs and equipment embodiment using O3, O2, CO2 and Ar, with application of UV-C radiation (UV-C lamps (3A), ultrasound (ultrasound transducer 16A) and vacuum (vacuum pump 2A).... Agent: Birch Stewart Kolasch & Birch

20070059411 - Method of impregnation treatment for foods and a vitamin c-containing egg obtained thereby: The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods in contact with the liquid component. The... Agent: The Webb Law Firm, P.C.

20070059412 - Natural ingredient, color-stable, ready-to-eat colored food product, food composition and method: A method of making a color-stable, cooked, flour-based food that is, for example, a RTE cereal or snack food that can be colored red with all natural ingredients is provided. A colored flour mixture is provided that is colored with natural ingredients suitable for making a cooked, ready-to-eat, color-stable, color-based... Agent: Pepsico, Inc. C/o Goodwin Procter LLP

20070059413 - Frozen filled yeast-leavened bread product and a method for making the product: A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dough to form a filled, unrisen yeast-bread dough; shaping the filled,... Agent: Ladas & Parry LLP

20070059414 - Method and process of using controlled gas environments to inhibit microbial growth: Methods and apparatus for inhibiting growth and quorum sensing mechanisms in food-borne microorganisms by simultaneously exposing a food product to an antimicrobial gas mixture and a treating agent adapted to inhibit signaling between the microorganisms.... Agent: Ms. Linda K. Russell

20070059415 - Co2 containing antimicrobial formulations to treat food products during processing steps: Embodiments of the invention generally provide antimicrobial formulations incorporating a carrier chemical in carbon dioxide (CO2) to treat food products during processing steps.... Agent: Ms. Linda K. Russell

20070059416 - Method, device and product carrier for effective drying of co-extruded food products: The invention relates to a method for manufacturing co-extruded food products, comprising the processing steps of: A) co-extruding an elongate dough strand with an enclosing casing, B) bringing the encased elongate food strand into contact with a salt solution for a maximum of 5 seconds, and C) dividing the encased... Agent: Zarley Law Firm P.L.C

20070059417 - Cooling agents as flavor and saltiness enhancers: Described is the use of the cooling agents N-Ethyl-p-menthane-3-carboxamide and 2-Isopropyl-N,2,3-trimethylbutyramide (popularly known as WS-3 and WS-23 respectively) and mixtures thereof as flavor and saltiness enhancers wherein the cooling properties are imperceptible or barely perceptible.... Agent: Qaroma Inc. Subsidiary Of Chemicals Incorporated

20070059422 - Disaccharide sweetener compounds, process for manufacture, and method of selecting components for dissacaride sweetener compounds based on user specific sweetener applications: A disaccharide sweetener compound is obtained via a process of cycloelimination of a polysaccharide, for example, a glycoside, chemoselective promiscuous ligation of the constituent monosaccharides derived from the polysaccharide with a base monosaccharide, such as fructose, and cycloaddition of the base monosaccharide with a constituent monosaccharide derived from the polysaccharide.... Agent: Malloy & Malloy, P.A. Historic Coral Way

20070059419 - Methods and compositions to improve mouth feel: Free-flowing powdered or granular low calorie sweetener compositions containing a high intensity sweetener and a food-grade gum are provided. These compositions, when added to a solid food or beverage provide improved mouth feel without significant caloric impact. Methods of producing these sweetener compositions and kits that incorporate such compositions are... Agent: Philip S. Johnson Johnson & Johnson

20070059421 - Methods and compositions to improve the palatability of foods: A sweetener composition containing a non-bitter sweetener and a bitter suppressing agent is provided. Methods of producing these sweetener compositions and foodstuffs and kits containing the same are also provided.... Agent: Philip S. Johnson Johnson & Johnson

20070059418 - Self-mixing tabletop sweetener: Self-mixing compositions containing an effective amount of sweetener and a gas-releasing system are provided. Methods of making such compositions and methods of using such compositions to provide, e.g., sweetness to an aqueous foodstuff are also provided.... Agent: Philip S. Johnson Johnson & Johnson

20070059420 - Sweetener and aroma compositions: Compositions including a sweetener and an aroma component are provided. More particularly, compositions that sweeten and impart a scent to a foodstuff when added thereto are provided. Also provided are methods of making such compositions and methods of sweetening and imparting a scent to a foodstuff using such compositions.... Agent: Philip S. Johnson Johnson & Johnson

20070059423 - Compositions for improving flavor and safety of marinated meat products: A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the... Agent: Mcdermott Will & Emery LLP

20070059424 - Preparation process of purified green-tea extract: Provided are a preparation process of a purified green-tea extract capable of easily and efficiently removing a turbidity component contained in a green tea extract; a purified green-tea extract prepared by the preparation process; and a packaged beverage containing the purified green-tea extract. The preparation process of a purified green-tea... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070059425 - Fat composition for bakery product and bakery product: The invention provides a fat and oil composition for bakery products, which contains 50 to 85 parts by weight of (A) edible fat and oil wherein the content of unsaturated fatty acid residues in the total constituent fatty acids thereof is 75 wt % or more, 10 to 35 parts... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070059426 - Toasted soybean flakes: The invention relates to toasted full fat, enzyme active soybean flakes, and method of making same. The inventive flakes are excellent for use in hot and cold cereal compositions including with rolled oats, in soybean flakes-potato flakes compositions for making soy protein enriched mashed potato products, in granola and power... Agent: Sturm & Fix LLP

20070059427 - Extended refrigerated shelf life mashed potatoes: The present invention relates to an extended refrigerated shelf life mashed potato product, the processes, and the system used to make the product. In particular, the present invention relates to a process of substantially reducing Bacillus cereus spores and non-proteolytic Clostridium botulinum spores in mashed potatoes.... Agent: Suiter West Swantz PC Llo

20070059428 - Low-sodium salt composition: The present invention includes low-sodium salt compositions, Modified Potassium Chlorides and methods of making the same. The low-sodium salt compositions include NaCl, KCl, a cereal flour modifier or modifiers and a food grade acidulant, with the end product preferably having a Na/K ratio of from about 0.1 to about 9.0,... Agent: Moore, Hansen & Sumner, Pllp

20070059429 - Protein powder and protein-containing drink obtained therefrom: The invention relates to a protein powder which contains at least one protein source and a stabilizer, selected from esterified pectin and/or carboxymethyl cellulose, which is obtainable by mixing a protein source with a stabilizer, heating the mixture, homogenizing the mixture, and drying the mixture, thereby obtaining a powder. The... Agent: Leydig Voit & Mayer, Ltd

20070059431 - Resistant starch compositions: Process for sterilising a resistant starch composition comprising: (a) dispersing said resistant starch composition in oil; (b) heating the starch/oil dispersion obtained in step (a) to a target temperature of 100 to 175° C., preferably about 150° C.; and (c) cooling the starch/oil dispersion; sterilised resistant starch obtained by this... Agent: Fish & Richardson P.C.

20070059430 - Translucent food: The invention relates to a translucent food product based on small granular starch and to the use of small granular starch for the preparation of translucent food products. It has been found that by using starch having a specific small particle size, a translucent food can be prepared having a... Agent: Hoffmann & Baron, LLP

20070059433 - Marbled surface chocolate product: The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at... Agent: Fitzpatrick Cella Harper & Scinto

20070059432 - Production of crystalline short chain amylose: A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, and treating the chain-extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments. At least about 38% by weight of the amylose fragments have... Agent: Williams, Morgan & Amerson

20070054008 - Method for treating a food processing facility to control microbial contamination of food products: A method for treating a food processing facility by inoculating a food processing facility with an amount of non-spoilage and non-pathogenic bacteria to competitively inhibit the growth of pathogenic and spoilage bacteria, and in particular, a facility that processes food such as dairy products, fruit, vegetables, grains and meat from... Agent: Sheridan Ross Pc

20070054009 - Soy processing method using specific enzyme, processed soy power and processed soy liquid: The present invention refers to a method of processing soy by using specific enzyme, in other words, by using a pectinase produced by microorganisms from Aspergillus genera (such as pectinmethylesterase enzyme, produced by the microorganism Aspergillus oryzae; or the enzymes pectintranseliminase, polygalacturonase and pectinesterase, produced by the microorganism Aspergillus niger;... Agent: Bacon & Thomas, Pllc

20070054010 - High temperature enzymatic vegetable processing: This invention relates to a method of producing a vegetable product, comprising the steps of: a) crushing, chopping or slicing a vegetable into pieces of 1 to 30 mm; b) before of after step a) blanching the vegetable pieces at a temperature of 60° C. to 90° C.; c) holding... Agent: Novozymes North America, Inc.

20070054012 - Process for making filled snacks as dried by non-oil frying: There is provided a process for making non-oil-fried, filled snacks that keep longer, are palatable, attractive, and assure good shape retention, thereby presenting high commercial value. The process for making filled snacks as dried by non-oil-frying includes the steps of kneading a wheat flour mixture to prepare dough, rolling the... Agent: Shrinath Malur Mattingly, Stanger, Malur & Brundige, P.c.

20070054011 - Use of family 8 enzymes with xylanolytic activity in baking: The present invention describes a method to improve the properties of a dough and/or a baked product by adding a bread or dough-improving agent containing a enzyme with xylanolytic activity belonging to glycoside hydrolases family 8. Preferred enzymes are the psychrophilic xylanase from Pseudoalteromonas haloplanktis and the mesophilic xylanase Y... Agent: Knobbe Martens Olson & Bear LLP

20070054013 - Smokeable planar or tubular-shaped food covering or film for food packagings, and method for the production thereof: The present invention proposes a smokable planar or hose-type food casing or food casing film for food packagings, such as, e.g., sausage casings, shrink bags or the like on polymer basis, which is for the first time manufactured in the jet-blasting process from a homogeneous molten plastic material consisting of... Agent: Nath & Associates

20070054014 - Breath freshening confectionery products and methods of making and using same: A confectionery product comprises a first side and a second side generally opposite to said first side, and a product thickness. The second side comprises an abrasive surface that is suitable for cleaning the top surface of a tongue within an oral cavity. The second side has a width and... Agent: Wrigley & Dreyfus 28455 Brinks Hofer Gilson & Lione

20070054015 - Method and apparatus for filling high-viscous ice cream into a receptacle: The present invention concerns a method and an apparatus for filling of preferably high-viscous ice cream into receptacles, comprising supplying a substantially constant flow of ice cream to a filling apparatus, which in a flow channel leads to an outlet for successive filling of the receptacles, reducing the flow volume... Agent: Cantor Colburn, LLP

20070054016 - Bleached grain and grain products and methods of preparation: The present invention describes bleached grain products such as bleached whole wheat flour that are obtained having the color and taste of white flour by bleaching whole wheat kernels prior to conventional flour milling. The wheat kernels are treated with a peroxide solution to lighten the color of the bran... Agent: General Mills, Inc.

20070054017 - Warm particle suspension and injection process for meat: A process for injecting a warm particle suspension consisting of fatty trim from like meat, without the need for brine, into relatively colder, raw meat muscle thereby increasing the weight and improving the flavor of said untreated meat.... Agent: David Palmer

20070054018 - Method of improving quality of edible oils: Method and apparatus for treating an edible oil during a frying process in a vessel. In one embodiment, a hydrogen (H2) enriched gas mixture is provided into the vessel during the frying process.... Agent: Ms. Linda K. Russell Air Liquide Intellectual Property Dept.

20070054019 - Ice cream cone holder: An improved ice cream cone holder includes a conical portion with an open end and a closed end and at least one de-nesting formation about the open end to inhibit vacuum formation in stacks of the holders. Additionally, embodiments comprise at least one drainage formation at the open end to... Agent: Shlesinger & Fitzsimmons

20070054020 - Method of manufacturing block-type freeze-dried soybean paste (miso): A method of manufacturing a freeze-dried block miso with an excellent flavor at a high productivity without increasing the amount of water added, which increases the drying cost, includes filling hydrated miso prepared by adding water to miso followed by mixing, into a molding container having a shape of an... Agent: Cooper & Dunham, LLP

20070054021 - Flavour modulating substance: It has been found that these substances are capable imparting highly desirable taste attributes in the products they are incorporated in. In addition said flavour modulating substances are capable of modulating and complementing, the sensory impact of other, taste imparting, substances. Thus, the present substances are advantageously applied in flavour... Agent: Abelman, Frayne & Schwab

20070054022 - Method for the production of a sweetener salt based on aspartame and acesulfame: This invention relates to a method for producing a sweetener salt of formula APMH+Ace−, according to which aspartame or an aspartame derivative is reacted with acesulfamic acid in a solvent selected among one or several of the following: liquid SO2; halogenated aliphatic hydrocarbons; carbonic acid esters comprising low, aliphatic alcohols;... Agent: Propat, L.l.c.

20070054023 - 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

20070054024 - High fibre bread and bread improver compositions: A high-fibre bread comprising 0.3 to 20% by weight of a combination of carboxymethylcellulose and at least one other type of fibre material to improve softness of the crumb and provide prolonged softness in time.... Agent: Unilever Intellectual Property Group

20070054025 - Novel dough methods for preparing the same and baking products thereof: The instant invention comprises a new dough having a reduced amount of shortening agents, salt and sugar, its preparation method and to methods of using the said dough in preparing baking goods, preferably bread. The obtained bread is healthy-friendly and has a crispy crust texture while its crump is soft.... Agent: Hector M. Reyes Rivera Ferramar Building, Suite 1

20070054026 - Method and apparatus for making beverages: A process for making stable and uniformly dispersed oil-in-water beverage emulsions is provided. The process comprises combining an oil mixture and an aqueous mixture to form a beverage pre-emulsion; in-line mixing of the beverage pre-emulsion; and homogenizing of the beverage pre-emulsion to form a stable and uniformly dispersed beverage emulsion.... Agent: Pepsico, Inc. C/o Goodwin Procter LLP

20070054028 - Dietary supplements and prepared foods containing triglyceride-recrystallized non-esterified phytosterols: A nutritional supplement, prepared food product, or direct food additive for ingestion by mammals, and methods for preparing such products, are provided. Products of the invention comprise an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes greater than 25% and less... Agent: Foley & Lardner LLP

20070054027 - Starch hydrolysis products for size enlargement: This invention relates to a composition of starch and an active material which will function to form a tablet when subjected to compression forces. The advantages of this invention are ease of use and handling, improved storage and pot life, and low reducing sugars. These starch binder materials will find... Agent: National Starch And Chemical Company

20070054029 - Fiber-containing rice-based cereals and methods of preparation: Methods for providing cooked rice with enhanced levels of fiber, wherein the fiber-containing cooked rice is suitable and especially adapted for use in preparing fiber-containing rice-based cereal products and especially for preparing fiber-containing puffed rice-based cereal products, are provided.... Agent: Fitch Even Tabin & Flannery

20070054030 - Grinding and mixing edible fat-based slurries and emulsions using a vibratory media mill: A vibratory media mill may be used to perform simultaneous grinding and intimate mixing of edible fat-based slurries or emulsions. The invention has particular applicability in the field of chocolate manufacture, where the vibratory media mill can eliminate use of traditional five-roll refiners and/or conches. The vibratory media mill is... Agent: Marshall, Gerstein & Borun LLP

20070054031 - Methods of extracting, concentrating and fractionating proteins and other chemical components: Methods are disclosed herein to extract, concentrate and fractionate proteins and protein-associated complexes with other polymers from soybeans, peanuts, rape, canola, cottonseeds, peas, wheat and other plant materials, based on a principle of cryoprecipitation. The disclosed methods involve no or minimal uses of chemicals, and generate a minimal volume of... Agent: Keshun Liu, Ph.d.

20070048403 - Modular mobile dairy plant: The present invention is a modular, self-contained, mobile dairy-processing plant capable of producing cheese and other dairy products from raw milk stored within the device and able to be moved to various locations in a simple and easy manner using various systems constructed in the mobile plant. The plant takes... Agent: Boyle Fredrickson Newholm Stein & Gratz, S.c.

20070048404 - Heat-stable flavoring components and cheese flavoring systems incorporating them: Heat-stable flavor components, which can be used in cheese flavoring systems to prepare food products, including cheeses, having desired flavor profiles. The flavoring components are obtained by addition of flavor-generating whey source as part of a fermentation process in which the whey source provides a source of flavor, and a... Agent: Fitch Even Tabin & Flannery

20070048405 - Liquid nutritional compositions containing unsaturated fatty acids: Disclosed are liquid nutritional compositions comprising: carbohydrate; lipid having from about 0.1% to about 20% of an n-3 polyunsaturated fatty acid, n-6 polyunsaturated fatty acid, or combinations thereof by weight of the composition; a protein matrix having from about 15% to about 50% of a whey protein fraction by weight... Agent: Ross Products Division Of Abbott Laboratories Department 108140-ds/1

20070048406 - Calcium fortification of bread dough: Calcium fortified foods, such as leavened baked goods, are disclosed. Methods for preparing calcium fortified foods and calcium additives are also disclosed.... Agent: King & Spalding LLP

20070048407 - Multicolor image optimization on edible colored products: The present invention is directed to a decorated edible product comprising: a confectionery center, a non-chocolate edible surface, an edible color enhancement coating that is substantially gray colored disposed on at least a portion of the non-chocolate edible surface, and an edible image formed on at least a portion of... Agent: Fitzpatrick Cella Harper & Scinto

20070048408 - Novel fruit fillings, methods for their manufacture and their use in nutritional products: A fruit filling comprising pureed fruit and wheat gluten is described. A nutritional bar comprising such fruit filling also is described. Methods of producing the fruit filling and bar also are described.... Agent: Heller Ehrman White & Mcauliffe LLP

20070048409 - Container for liquid food products and procedure for packaging said liquid food products: Container (10) for liquid or semi-liquid food products such as drinks, milk or similar, consisting of a hollow body provided with an upper closing element near the neck (12) and an open lower base (13) which is closed by a closing elements (15) only after the filling phases, said filling... Agent: Birch Stewart Kolasch & Birch

20070048410 - Plastic bag comprising ready-to-cook fresh vegetables and a pouch comprising a flavoring composition: The present invention relates to a plastic bag comprising ready-to-cook fresh vegetables and a pouch comprising a flavoring composition, wherein said pouch essentially disintegrates under conditions of a relative humidity of at least 75% and a temperature in the range of 60°-110° C. The plastic bag is made by packaging... Agent: Arnold & Porter LLP Attn:IPDocketing Dept.

20070048411 - Combined confection and beverage product: A combined confection and beverage product comprising a drink receptacle comprising (i) a first compartment which contains a beverage; (ii) a second compartment which is elevated with respect to at least a portion of the first compartment and which contains a meltable confection; (iii) a partition which separates the first... Agent: Unilever Intellectual Property Group

20070048412 - Cupcake carrying case: A food article holder particularly suited for storing and transporting a plurality of food articles, such as cupcakes, includes pivotally connected front and back container portions. A plurality of compartments are formed partly in the back portion and partly in the front portion of the container for supporting the individual... Agent: Young & Basile, P.C.

20070048413 - Method of marketing visibly distinct variations of an edible product: A gum package including a blister pack and a sleeve member having first and second apertures for displaying first and second different varieties of gum pellets contained within the blister pack. The first and second apertures to permit first and second cavities in the blister pack to be viewed through... Agent: Marsh, Fischmann & Breyfogle LLP

20070048414 - Package for marketing visibly distinct variations of an edible product: A gum package including a blister pack and a sleeve member having first and second apertures for displaying first and second different varieties of gum pellets contained within the blister pack. The first and second apertures to permit first and second cavities in the blister pack to be viewed through... Agent: Marsh, Fischmann & Breyfogle LLP

20070048415 - Food preservation systems: The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent media/material includes one or more bacterial inhibitors that may possess bacteriostatic and/or bactericidal properties. In addition,... Agent: Ohlandt, Greeley, Ruggiero & Perle, LLP

20070048416 - Use of effect pigments in ingested drugs: Ingestible drugs contain an effect pigment.... Agent: Basf Catalysts LLC

20070048417 - Method for preparing food article: A method for preparing meat products and a chip in a convenient and ready-to-eat form in a manner that is intended at preserving the meat flavor once part of the chip. The present invention provides an edible chip arrangement or similar foodstuff which includes a grain product such as wheat,... Agent: Butzel Long

20070048418 - Polyol coated food product: A coated foodstuff having a core and a hard coating around the core wherein the coating comprises at least 90% crystalline erythritol by weight and a method of making such a foodstuff comprising forming a core, melting a coating material comprising at least 90% erythritol by weight, applying the molten... Agent: Fitzpatrick Cella Harper & Scinto

20070048419 - Method for producing frozen food: The purpose of the present invention is to provide a method for producing a frozen food having a texture, which is similar to that in a state before freezing, even after defrosting. The means for solution of the present invention is a method for producing a frozen food comprising the... Agent: Mark D. Saralino (general) Renner, Otto, Boisselle & Sklar, LLP

20070048420 - Meat products marked or engraved on their external suface and method for making same: A meat part product marked or engraved and method for its marking or engraving, in low or high relief, containing a marking or engraving above or below an external surface plane. The meat part can be pieces, cubes, slices or milled portions, sausages and/or any other form of meat of... Agent: Notaro And Michalos

20070048421 - Flexible package having insulating support member: The invention provides a flexible package comprising a support member having a flexible film attached to the support member to thereby define a continuous sidewall of the package. The package is movable between a collapsed state for storage and an extended state for use. The support member may comprise an... Agent: Alston & Bird LLP

20070048422 - Method and system for powderizing a liquid form treated material into powder form: The present invention provides a method and system for powderizing a liquid form treated material into powder form including a treatment housing with a powderization chamber, a collection base, an injection nozzle on the top of the treatment housing, a drying unit in a lower portion of the treatment housing,... Agent: Raymond Y. Chan

20070048423 - Knotting system for a dough strand: The invention relates to a device and a method for the automated production of knotted dough products, in particular pretzels. Said device comprises: a shaping table (2) for horizontally supporting a U-shaped bent dough strand (46); a shaping tool (6) that can be activated to vertically support the U-shaped bent... Agent: Kremblas, Foster, Phillips & Pollick

20070048424 - Liquid composition of 2-isopropyl-n,2,3-trimethylbutyramide and n-ethyl-p-menthane-3-carboxamide, its preparation method and its applications as a cooling agent and flavor enhancer: Disclosed is a liquid composition containing N-Ethyl-p-menthane-3-carboxamide and 2-Isopropyl-N,2,3-trimethylbutyramide (popularly known as WS-3 and WS-23 respectively), its preparation and its applications as a cooling sensate and as a flavoring agent. The present invention provides a composition characterized in that it comprises N-Ethyl-p-menthane-3-carboxamide and 2-Isopropyl-N,2,3-trimethylbutyramide in a ratio by weight in... Agent: Qaroma Inc. Subsidiary Of Chemicals Incorporated

20070048425 - Mixtures of fructose-containing sweeteners with ternary or quaternary high-intensity sweetener blends: This invention relates to reduced-calorie sweetener compositions used to produce foodstuffs that advantageously exhibit a sweetness and taste profile comparable to sugar. The sweetener compositions advantageously include at least one fructose-containing sweetener along with an effective amount of a high intensity sweetener composition. The high intensity sweetener composition includes acesulfame... Agent: Propat, L.L.C.

20070048426 - Batter-like compositions containing setting agent and methods of preparing and using same: The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of... Agent: General Mills, Inc.

20070048427 - Oil modifier to lower fat content of fried foods: This patent pertains to a method of mixing at least one oil with an effective absorption lowering amount of a modified starch to form a mixture; and frying a food portion in the mixture. The patent also pertains to the resulting fried food portion which has a reduced oil content... Agent: National Starch And Chemical Company

20070048428 - System & method for producing foamed and steamed milk: A foamed milk system for creating foamed milk from a source of milk, a source of air, and a source of steam. The system may include a milk inlet system for pressurizing the milk, an air inlet system for pressurizing the air, a mixing area to mix the pressurized milk,... Agent: Sutherland Asbill & Brennan LLP

20070048429 - Beverage precursor and process for manufacture thereof: A beverage precursor is provided in the form of a block weighing at least 0.2 g, and comprising plant extract (such as tea, coffee or cocoa solids) and one or more insoluble inclusions (such as a fruit or leaf). Also provided is a process for manufacturing the beverage precursor block.... Agent: Unilever Intellectual Property Group

20070048430 - Preparation process of green tea extract: An object is to provide a preparation process of a green tea extract having a high non-polymer catechin concentration and tasting good with less bitterness and less astringency. The present invention relates to a preparation process of a green tea extract, which comprises subjecting an enzyme-inactivated raw tea leaves to... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070048431 - Emulsions for confectionery applications: Emulsions for confectionery coating applications and methods regarding same are provided. In an embodiment, the emulsions comprise a water phase, a fat phase having at least one emulsifier and at least one tempering fat, and a seeding agent. The shelf-table emulsions do not need to be refined or conched and... Agent: Bell, Boyd & Lloyd LLC

20070048432 - Use of dextrin in animal feeds: The present disclosure provides methods and compositions for increasing production in animals by feeding the animals a composition which includes a soluble dextrin product. The composition may be fed to the animal in the form of a complete feed, a concentrate, a pre-mix, and a top-dress and may be in... Agent: Kirkpatrick & Lockhart Nicholson Graham LLP Henry W. Oliver Building