Food or edible material: processes, compositions, and products inventions 06/07

20070148282 - Performance oral snack: The present invention relates to a canine dental chew composition comprising a protein source material, a scrubber, moisture; and humectant and having a specific disintegration and hardness properties which ensure dental care clinical efficacy, high safety, high palatability and is nutritionally complete and balanced.... Agent: Fulbright & Jaworski L.L.P.

20070148283 - Compositions providing a sensation substantially similar to that provided by menthol: A composition is provided that may be delivered orally or to the skin or mucous membranes and that provides substantially the same physiological effect as menthol but does not contain menthol at all or in an amount that is less than normally is required to deliver the same physiological effect.... Agent: Hoffmann & Baron, LLP

20070148284 - Liquid-filled chewing gum: Some embodiments provide a chewing or bubble gum composition which includes a liquid-fill composition including crystalline sorbitol and optionally hydrogenated starch hydrolysate and a gum region which includes a gum base surrounding the liquid-fill. The gum region may include a polyol composition including at least one polyol and having a... Agent: Hoffmann & Baron, LLP

20070148285 - Confectionery products having liquid centers: Confectionery products comprising liquid centers and methods for making same are provided. In an embodiment, the present invention provides a confectionery product comprising a confectionery shell surrounding at least one liquid filled bead.... Agent: Bell, Boyd & Lloyd LLP

20070148286 - Liquid-filled chewing gum composition: Some embodiments provide a chewing or bubble gum composition which includes a liquid fill composition and a gum region which surrounds the liquid fill. The gum region has at least two layers in which the gum layer adjacent to the liquid fill includes maltitol. More specifically, in some embodiments, the... Agent: Hoffmann & Baron, LLP

20070148287 - Cgtase variants: The inventors have developed a method of modifying the amino add sequence of a CGTase to obtain variants. The variants may form linear oligosaccharides as an initial product by starch hydrolysis and a reduced amount of cyclodextrin and may be useful for anti-staling in baked products. The method is based... Agent: Novozymes North America, Inc.

20070148288 - Long shelf-life horchata beverage: A Horchata beverage manufacturing process mixes two distinct rice syrups, one from a high hydrolysis conversion and with a dextrose equivalence (DE) over 90%, and the other from a low hydrolysis conversion and with a DE under 20%. The mix is combined with water to form a slurry and heated.... Agent: Robert Charles Hill

20070148289 - Food bar: Food bars, especially low carbohydrate layered food bars, having good organoleptic properties prepared using mesomorphic phase of edible surfactant in the crème or filling layer. Preferably, the mesophase is present in the filling layer in bulk. By use of mesophase surfactants, it is possible to minimize or eliminate sugar alcohols... Agent: Unilever Intellectual Property Group

20070148290 - Portion capsule: A portion capsule, which is suitable in particular for brewing coffee, has a capsule cover and a capsule base and is closed on all sides in the state in which it is supplied. It contains a particulate beverage substance which can be extracted by water. A screening device is arranged... Agent: Hovey Williams LLP

20070148291 - Method for preservation of vegetable matter: Method of preserving edible vegetable matter comprising the steps, —selecting vegetable matter to be preserved, —immersing the selected vegetable matter in an edible oil having a temperature of 140° C.-220° C., preferably 160° C.-220° C. for 5 seconds—4 minutes, —removing the heated vegetable matter from the oil, and after an... Agent: Unilever Intellectual Property Group

20070148292 - Coated chewy confectionery product and method: The present disclosure provides a confectionery product having a crunchy, hard-coated outer shell that encases a chewy core portion. The core portion may include one or more of gel components. Each gel component may contain a gelling agent and a flavor. The gelling agents for each gel component may have... Agent: Bell, Boyd & Lloyd LLP

20070148293 - Packaged consumable products with user-selectable aromas: An aroma delivery device is disclosed that may be packaged with a consumable product or used to provide a scent to a consumable product at the point purchase. In one embodiment, the aroma delivery device includes a plurality of user-selectable aroma elements. Each aroma element may possess a different scent.... Agent: Dority & Manning, P.A.

20070148294 - Smoked nonfibrous casing: The present invention relates to a method for enhancing the smoky color and flavor of foodstuffs, such as sausages, produced in nonfibrous casing containing a novel liquid smoke system.... Agent: Viskase Companies, Inc. Patent Department

20070148295 - Method for manufacturing a food article for immediate consumption which is packed in a flexible plastic pouch type package kept stable at room temperature: A method for manufacturing a food article for immediate consumption, preferably a “Bologna sauce” that is packed in a flexible pouch type package, mostly known as “pouch”, that is able to remain stable at room temperature, therefore not requiring refrigeration to be preserved, transported, stored and exposed for sale is... Agent: Notaro And Michalos

20070148296 - Frozen food item holder: The present invention relates to a holder for frozen food items and confections. The holder includes a grippable shaft having a first receptacle at a first or superior end of the shaft and in an embodiment, a second receptacle at a second or inferior end of the shaft. The first... Agent: Sachnoff & Weaver, Ltd.

20070148297 - Surface pasteurization of bulk agricultrual products: A method and apparatus for processing bulk agricultural products are provided. The method includes bulk loading agricultural products into a sealable container; and heating the agricultural products to a temperature in a range of about 140-350 degrees ° F. for a period of less than about 10 minutes. The apparatus... Agent: Christopher Allen Reding

20070148298 - Method for producing baitang soup: An object of the present invention is to provide a method for producing bai tang soup with high emulsion stability and a method for improving the emulsion stability of baitang soup. In a method for producing baitang soup which comprises adding oil and fat to an aqueous phase obtained by... Agent: Antonelli, Terry, Stout & Kraus, LLP

20070148301 - Dough forming process: Methods and apparatus for forming preportioned dough units utilizing a forming grid having at least one non-round formation apertures allowing a sheet of dough to be cut so as to substantially eliminate dough waste while providing generally equivalent dough unit portion sizes. The forming grid include one or more formation... Agent: General Mills, Inc.

20070148299 - Foods containing large amount of functional components and method of producing the same: Processing methods that provide food or food materials including high functional ingredients contents are disclosed. By using seeds of one or more of wheat, barley, oats and rye soaked in water or hot water, or the processed products of germinated barley or malt as food materials, without using functional ingredients... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070148300 - Rheologically balanced high fiber ingredient for food products: The present invention is a high fiber blend which includes a stiffening agent and a plasiticizing agent. The blend replaces part of the flour in a dough without substantially affecting the dough's rheological properties. High fiber food products can then be made from the dough, using conventional commercial manufacturing equipment... Agent: Edward L. Levine, Esq. Cargill Incorporated

20070148302 - Nutritionally enhanced pasta: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes... Agent: Fitch Even Tabin & Flannery

20070148303 - Sugar free aerated confection: Sugar free aerated confections comprising water, hydrogenated starch hydrolysate, hydrogenated saccharide, sugar alcohol, whipping agent and an ionic bridge having one or more metal salts. Also, processes for making the sugar free aerated confection.... Agent: Norris Mclaughlin & Marcus, P.A.

20070148304 - Frozen aerated confections and methods for their production: A method for producing a frozen confection having an overrun of at least 15%, which method comprises quiescently freezing a mix comprising a carbon dioxide generating composition, characterised in that the mix does not comprise a gel.... Agent: Unilever Intellectual Property Group

20070148305 - Protein beverage and method of making the same: An improved protein beverage/drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes... Agent: Duckor Spradling Metzger & Wynne A Law Corporation

20070148306 - Method of producing and preparing fresh frozen food from quick frozen vegetables and stock: A method and article for providing a frozen food wherein, particulate food matter is prepared and frozen and combined in a package with a frozen concentrated stock. The consumer prepares the food by adding a liquid that accelerates the heating of the frozen food product and the liquid accelerant, followed... Agent: Robert M. Schwartz, P.A.

20070148307 - Protein beverage and protein beverage concentrate and methods of making the same: An improved protein beverage which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink) to about 6 volumes of carbonation. Preferably the protein is... Agent: Duckor Spradling Metzger & Wynne A Law Corporation

20070148308 - Packaged oolong-tea beverage: Provided is a packaged Oolong-tea beverage which contains an Oolong tea extract having a tannin/Brix ratio of from 200 to 265 (mg/100 mL/wt. %) and has a non-polymer catechin content of from 0.06 to 0.5 wt. %. The packaged Oolong-tea beverage of the present invention contains a high concentration of... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070148309 - Essential oil and other substance solubilised products: The invention relates to the processing of substances that are not soluble, or soluble with difficulty, in water, in such a manner that, introduced into water or oil, these substances can yield a clear solution and can be easily integrated with finest homogeneous distribution into foodstuff, cosmetics, pharmaceuticals, and nutrient... Agent: Jacobson Holman PLLC

20070148310 - Method for treating of oils and fats: A method for treatment of oils and fats of high saturated fatty acid content whose treatment has been difficult, especially waste oils and fats and discharged oils and fats, characterized in that the oils and fats just prior to hydrolysis is subjected to ozone treatment and light irradiation treatment.... Agent: Flynn Thiel Boutell & Tanis, P.C.

20070148311 - Phytosterol esterification product and method of make same: An ingredient suitable for use in the manufacture of specialty margarines and bakery shortenings with nutritional and functional benefits is the reaction product of a phytosterol material esterified with a saturated fatty acid material. The reaction product is substantially solid at ambient temperature, and thus is suitable for use as... Agent: Jones Day

20070148313 - Non-hydrogenated vegetable oil based margarine for puff pastry containing an elevated diglyceride emulsifier: A mono-, di-, and triglyceride emulsifier is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80%. The high diglyceride emulsifier is useful in preparing a... Agent: Hovey Williams LLP

20070148312 - Non-hydrogenated vegetable oil based shortening containing an elevated diglyceride emulsifier composition: A mono-, di-, and triglyceride emulsifier composition is provided that is obtained by the interesterification or glycerolysis of triglycerides with glycerol. The diglyceride portion w/w is at least about 65% to about 80%, and most preferably from about 70% to about 80% (HiDi). The high diglyceride emulsifier is useful in... Agent: Hovey Williams LLP

20070148314 - Peanut butter having a non-hydrogenated vegetable oil based high diglyceride emulsifier: A mono-, di-, and triglyceride stabilizer is provided that is especially adapted for stabilizing nut butters such as peanut butter to prevent separation of the oil portion of the butter from the solids portion while retaining the glossy appearance of the product. The stabilizer is obtained by interesterification or glycerolysis... Agent: Hovey Williams LLP

20070148315 - Deaeration process: A process for producing an oil, or a polyunsaturated fatty acid (PUFA), is described where an aqueous liquid comprising cells is deaerated, and the oil or PUFA is obtained from the cells. Deaeration can be performed by a wide variety of techniques, including the application of a vacuum (or reduced... Agent: Nixon & Vanderhye, PC

20070148316 - Egg that is agitated with edible composition, method and device for manufacturing it: Disclosed herein is a processed raw egg, and a method of and apparatus for manufacturing the same, in which various edible compositions are added and mixed to a raw egg so that it can be served as a healthy food. The method comprises: a cleaning water and sterilizing for raw... Agent: Robert E. Bushnell

20070148317 - Functional component-enriched barley malt rootlets and process for producing the same: A processing method is disclosed that provides malt root of wheat, barley, oats and rye including lots of functional ingredients such as free amino acids or dietary fibers. In more detail, the processing methods provide food or food products, medical products and cosmetic products having high functionality, in which products... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070148318 - Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking: A process and apparatus for the continuous production of masa and whole-corn flour for grain-based foods, includes a preconditioning of clean corn, grinding the moisturized corn to produce fine and coarse grind fractions, sieving the fine grind and aspirating from both fractions a light-bran fraction as animal feed, remilling the... Agent: Young & Thompson

20070148319 - Soft wheat flour with high bran content, process for its production and bakery products containing it: A soft wheat flour containing bran, wherein the bran has a total fibre content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.0% (% in weight of the total weight of the bran); such flour preferably has a bran content comprised between 5 and 30%... Agent: Akerman Senterfitt

20070148321 - Mineral-containing acidic protein drink: It is intended to provide a food or a drink with a favorable flavor which has an acidic nature, contains protein and minerals, and has been stabilized in dispersion without showing any protein aggregation or the like even in the absence of a stabilizer. It is also intended to provide... Agent: J C Patents, Inc.

20070148320 - Screw type processing device and product using the device: A screw type processing device provides a film-formable thermoplastic composition formed mainly of polysaccharide and protein by continuously compressing substances together with carbon dioxide gas to form fluid in a critical state, processes the fluid and is capable of efficiently manufacturing a practicable polyester foam body. A pressure reduction part... Agent: Kirschstein, Ottinger, Israel & Schiffmiller, P.C.

20070148322 - Southern homestyle traditional potato salad deluxe: A base homestyle potato salad blend for one of being used by itself and for use in conjunction with other additives for adding to fresh boiled eggs and potatoes to make potato salad. The base homestyle potato salad blend comprises mayonnaise and sandwich spread each being present in the homestyle... Agent: James Ray & Associates

20070148323 - Meat emulsion products and methods of making same: Meat emulsion products and methods for producing meat emulsion products are presented. Meat emulsion products are produced that have realistic fiber definition. In an embodiment, the meat emulsion products comprise a protein, a fat and a plurality of colors and/or textures. The meat emulsion products further comprise a plurality of... Agent: Bell, Boyd & Lloyd LLP

20070148324 - Dressed or multi-layer high protein food bars comprising sugar alcohols and having improved texture and shelf-life: Dressed or multi-layer high protein food bars having improved functionality are disclosed. Specifically, the dressed or multi-layer high protein food bars comprise proteinaceous material comprising a combination of isolated soy protein and milk protein. The dressed or multi-layer high protein food bars have an improved texture and extended shelf-life as... Agent: Solae, LLC

20070141198 - Multilayered confectionery products and methods regarding same: Multilayered confectionery products and methods for making same are provided. In an embodiment, the present invention provides a confectionery product comprising at least distinct three confectionery layers, wherein at least one of the confectionery layers has a first texture during processing and a second texture after processing that is different... Agent: Bell, Boyd & Lloyd LLP

20070141199 - Comestible product dispensers and methods of making and using same: The present invention provides an improved product holding and dispensing package and an improved method for manufacturing, holding, and storing products, especially comestible products. In an embodiment, a package for comestible products may be provided. The package includes a package blank having walls that define a package interior. The package... Agent: Bell, Boyd & Lloyd LLP

20070141200 - Method for producing chewing gum granules and compressed gum products, and a chewing gum granulating system: The invention relates to a method for producing chewing gum granules. The method comprises at least the steps of feeding a gum composition including at least gum base into an extruder (2), pressurizing the gum composition in the extruder, extruding the gum composition through a die plate (5), and cutting... Agent: Sughrue Mion, PLLC

20070141201 - Method of preventing discoloration of dough, dough compositions, and dough products: Described are dough compositions, dough products, and related methods for preventing discoloration of dough compositions, including particular embodiments involving a packaged dough product suitable for storage under low pressure conditions, and embodiments wherein the dough comprises an oxidoreductase enzyme such as glucose oxidase, and optionally catalase.... Agent: General Mills, Inc.

20070141202 - Method of production of meat products from entire muscular tissue, with direct incorporation of olive oil: A method for the production of meat products from entire muscular tissue with direct incorporation of olive oil and maximum possible substitution of animal fat, which is achieved by the addition of the olive oil after the extraction of the salt soluble meat proteins. This method includes the following stages:.... Agent: Krieg Devault LLP

20070141203 - Beverages containing water-soluble vitamin e: The present invention relates to beverage compositions that have the added benefit of providing a water-soluble source of Vitamin E. For example, d,l- or d-α-tocopheryl polyethylene glycol 1000 succinate (such as Vitamin E TPGS™) may be used to provide tocopheryl (i.e., vitamin E) content to beverages while concurrently maintaining beverage... Agent: Brett L. Nelson Eastman Chemical Company

20070141204 - Beverage systems: A beverage and supplement system includes a beverage container having: i) a liquid contained therein; and ii) a dispensive opening. A removable envelope is in communication with the dispensive opening of the container, and has a first side sealed to a second side with the supplement being contained therebetween. The... Agent: Thorpe North & Western, LLP.

20070141205 - Method of preparing pizza: A method of preparing pizza pies includes providing a preformed flattened pizza dough shell of a desired shape on an appropriate cooking surface. A cheese topping is added to cover the shell and form the pizza pie. Additional toppings can be added before or after the cheese topping. The uncooked... Agent: Abelman, Frayne & Schwab

20070141206 - Frozen aerated confection: A frozen aerated confection comprising an ice structuring protein (ISP) and a hydrophobin is provided.... Agent: Unilever Intellectual Property Group

20070141208 - Carrier for consumable products: Various packages for consumable products are disclosed. The package may include a supporting member made from a rigid material. The supporting member includes a first panel adjacent to a second panel. The panels are directly attached or indirectly attached at one end and have an opposite open end. A first... Agent: Dority & Manning, P.A.

20070141207 - Packaging configurations for consumable products: A package for consumable products is disclosed. In one embodiment, the package includes a connecting member that connects a group of products together. The connecting member may comprise one or more bands that partially encircle the products or connect the products along a top surface. In addition, the package configuration... Agent: Dority & Manning, P.A.

20070141209 - Process for preparing an edible barrier: The invention relates to a method of preparing of an edible barrier for water and/or flavour transport, including oil transport in a food product wherein a ferulyolated compound is at least partly oxidized after applying it to the food product. The barrier is especially useful in food products comprising leaking... Agent: Unilever Intellectual Property Group

20070141210 - Countertop fresh fruit and vegetable preservation device: A container for perishable food items, such as fruits and vegetables is provided with a device for producing a substance for killing the fungus or bacteria said substance adhering to the surface of the food item. This substance produced by a device for generating ozone or an oxygen atom and... Agent: Hoffman, Wasson & Gitler, P.C.

20070141211 - Encapsulated phospholipid-stabilized oxidizable material: Compositions and methods to reduce the oxidation of an oxidizable material are disclosed herein. The invention provides a microcapsule comprising a core material, which is the phospholipid-stabilized oxidizable material, and a shell wall that encapsulates the core material. Food products comprising an edible material and a microcapsule of phospholipid-stabilized oxidizable... Agent: Solae, LLC

20070141212 - Process for making nutritional snack food: A process for making nutritional snack food based on fruits and/or vegetables and chocolate. Partial or complete coating of chocolate is applied to fruits and/or vegetables, after having been processed by freeze-drying, baking or oil-frying. By presenting to consumers easy combination of the requisite fibres, minerals, vitamins and anti-oxidant, consumers... Agent: Law Offices Of J.f. Lee

20070141213 - Process for making nutritional snack food: A process for making nutritional snack food based on fruits and/or vegetables and chocolate. By presenting to consumers easy combination of the requisite fibres, minerals, vitamins and anti-oxidant, consumers will benefit from the claimed process of producing snack food.... Agent: Law Offices Of J.f. Lee

20070141214 - Composition for the surface treatment of foods: A process for the surface treatment of foods by applying a polymer film, in which, as film-forming polymer, a polyvinyl alcohol-polyether graft copolymer is applied in the form of an aqueous dispersion to the food.... Agent: Connolly Bove Lodge & Hutz LLP

20070141215 - Processes for controlling the strength of an extractable beverage: Processes for controlling strength of an extracted beverage including providing a pseudo packed bed of an extractable beverage material and contacting at least one liquid extraction stream with the pseudo packed bed of beverage material at a selected depth to obtain at least one zone of minimum extraction and at... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.

20070141216 - Processed wheat product containing functional components in elevated amounts and processing method therefor: It is intended to provide processed products of wheat, barley, oats and rye and its processing method, in which any functional ingredients are increased with balanced, and originally physical properties and quality that are demanded by inhibiting activity of an unnecessary enzyme are held. Depending on functional ingredients condition of... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070141217 - High intensity sweeteners and coloring agent compositions: Compositions including a high intensity sweetener and a coloring agent are provided. More particularly, compositions that provide sweetness and a burst of color when added to a foodstuff are provided. Also provided are methods of making such compositions and methods of sweetening and coloring a foodstuff using such compositions.... Agent: Philip S. Johnson Johnson & Johnson

20070141218 - Waxy corn starch and whole grain cereals: An improved cereal flour mixture, production method, and resulting cereal are provided. The cereal contains whole grain and can be extruded.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20070141219 - Bottle beverage: A packaged beverage with a green tea extract mixed therein, comprising the following ingredients (A), (B) and (C): (A) from 0.01 to 1.0 wt % of non-polymer catechins, (B) oxalic acid or a salt thereof, and (C) caffeine, wherein a content weight ratio [(B)/(A)] of said oxalic acid or salt... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070141220 - Composition enriched in diglyceride with conjugated linoleic acid: The present invention relates to an oil composition containing a large amount of a diglyceride of conjugated linoleic acid (CLA), and more particularly to an oil composition with body weight control, anticancer, antioxidation and immune enhancement functions, which is based on a diglyceride of conjugated linoleic acid resulted from an... Agent: Drinker Biddle & Reath Attn: Intellectual Property Group

20070141221 - Composition with health and nutrition promoting characteristics, containing interestified lipids and phytosterol, and related methods: Medium chain triglyceride oils are interesterified with long chain domestic oils in order to form interesterified structured lipids. These structured lipids find special application in combination with phytosterols to provide compositions and methods for enhancing health and nutrition characteristics. The compositions have a structured lipid content of at least about... Agent: Cook, Alex, Mcfarron, Manzo, Cummings & Mehler Ltd

20070141223 - Phospholipid-stabilized oxidizable material: Compositions and methods to reduce the oxidation of an oxidizable material are disclosed herein. A composition comprising a phospholipid-stabilized oxidizable material is disclosed. The composition comprises an oxidizable material, a phospholipid, and an optional protein. The phospholipid reduces the oxidation of the oxidizable material in the absence of water.... Agent: Solae, LLC

20070141222 - Processes of improving the quality of oil and products produced therefrom: Oil of improved quality is produced by treating the oil with an active substance capable of reducing the anisidine value of the oil. Food products comprising the oil of improved quality are also disclosed.... Agent: Archer Daniels Midland Company

20070141224 - Compositions comprising one or more phytosterols and/or phytostanols, or derivatives thereof, and high hlb emulsifiers: A composition for use in foods, beverages and nutraceuticals that includes one or more non-sterol emulsifiers, each having an HLB value of greater than 14 and one or more sterols or stanols or mixtures thereof.... Agent: Kirton And Mcconkie

20070141225 - Method for reducing acrylamide formation: A combination of two or more acrylamide-reducing agents are added to a fabricated food prior to cooking in order to reduce the formation of acrylamide. The fabricated food product can be, for example, a corn chip or a potato chip. Alternatively, a thermally-processed food, such as a potato chip from... Agent: Carstens & Cahoon, LLP

20070141226 - Method for reducing acrylamide formation in thermally processed foods: A process for reducing the amount of acrylamide in thermally processed foods. In one aspect, the method involves providing a dehydrated food product having asparagine, rehydrating the food product in a solution, and thermally processing the food product. In one aspect, the method involves providing a dehydrated food product having... Agent: Carstens & Cahoon, LLP

20070141227 - Method for reducing acrylamide formation in thermally processed foods: A method for reducing the amount of asparagine, a pre-cursor of acrylamide, in food products that are thermally processed. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on contacting a potato feed such as potato slices containing asparagine, an acrylamide pre-cursor, with... Agent: Carstens & Cahoon, LLP

20070141228 - Substantially sodium nitrate/nitrite free pork products and method for producing same: Cooked, uncured pork products having an appearance and taste of cured pork products is provided wherein a brine solution is injected into the pork product and the pork products are smoked in a smokehouse using a plurality of stages wherein the pork products are heated to predetermined temperatures in the... Agent: Dunlap, Codding & Rogers P.C.

20070141229 - Homestyle salsa: A homestyle salsa blend which includes fresh tomato (or stewed tomato), tomato paste, yellow onions, green onions, Bell pepper, garlic salt, seasoned salt, black pepper, lemon juice, parsley, cilantro, serrano pepper, jalapeno pepper, and habenero pepper.... Agent: James Ray & Associates

20070141230 - Recovery of peptones: The present invention relates to an effective process for converting animal-derived protein-containing material into a peptone mixture. The process comprises a step involving alkaline hydrolysis of the protein-containing material. The hydrolysis step can be rapid and typically requires only a low concentration of alkaline material. The overall conversion process can... Agent: Cargill, Incorporated

20070134369 - Arrangement and method for feeding animals: An arrangement (12; 16) for feeding animals on a farm comprises an on-farm analyzer device (13; 17) provided for measuring, e.g. at least on a daily basis, the amount of a constituent of solid feed to be fed to said animals, and a feeding device (14; 18) provided for feeding... Agent: Harness, Dickey & Pierce, P.L.C

20070134370 - Pet food: Provided is a pet food having a high unsaturated fatty acid content and good long-term storage stability. The pet food contains the following ingredients (A), (B) and (C): (A) from 5 to 50 wt % of an oil or fat, said oil or fat containing 5 wt % or more... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070134371 - Comestible product dispensers and methods of making and using same: A package for comestible products is provided. The package includes a front wall having a slot, a rear wall, a bottom wall and opposing sidewalls. At least one notch may be adjacent the slot. The walls define a package interior and the rear wall includes a movable flap having a... Agent: Bell, Boyd & Lloyd LLP

20070134372 - Method of producing ethanol: The present invention concerns to the distillation industry and can be used in units for production of rectified alcohol. The technical result on the achievement of which the present invention is directed consists in power consumption decrease. Fresh wort and yeast are supplied to the preparatory vessel 1 through the... Agent: Houston Eliseeva

20070134373 - Process for the preparation of galactose: A process for the preparation of high purity galactose is described, comprising the inoculum, of milk or milk serum not previously subjected to any type of preliminary treatment and/or purification procedure and not containing any bactericides or bacteriostats, with not modified micro-organisms commonly used in dairy industry.... Agent: Jay S. Cinamon Abelman, Frayne And Schwab

20070134374 - Production method for yogurt: In a production method for yogurt which utilizes transglutaminase, in order to provide a method for improving quality of yogurt with reference to the gastronomical texture and water separation, particularly, a method for preventing and controlling detrimental effects which are derived from residual activity of transglutaminase in yogurt or an... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070134375 - Stabilized enzyme formulations: The invention relates to a stabilized solid or liquid enzyme formulation comprising at least one enzyme and at least one stabilizing agent selected from the group consisting of gummi arabicum, at least one plant protein and mixtures thereof. The invention also relates to processes for producing these formulations, especially to... Agent: Connolly Bove Lodge & Hutz, LLP

20070134376 - Conversion of organic waste materials, marine plants and animals into a feed and fertilizer powder: A process for the conversion of organic materials raw fish waste and other marine plants and animals into a stable powder form, without the use of high heat or cooking. A raw fish waste is initially ground and then hydrolyzed or “enzymatically reduced,” to form a hydrolysate. The hydrolysate is... Agent: Stratton Ballew

20070134377 - Creative edible assembly kit: A kit comprising unassembled edible components, or tools, ingredients and a mold for making the edible components, for creating an individualized, or unique, entertaining food assembly. The kit comprises a processed comestible generally shaped to represent a body portion of a person, animal, animated character, creature, toy, structure, vegetable, or... Agent: Alice O. Kiely

20070134378 - Cooking bag for grill: A bag for holding a food item within a cooking appliance is formed with a mounting opening. The bag is mounted to a cooking appliance, such as an indoor grill, by placing the mounting openings over a mounting fixture provided on the appliance. Alternatively, the bag may be mounted to... Agent: Lawrence J. Shurupoff Sunbeam Products, Inc.

20070134379 - Apparatus and method for spraying liquid food flavorings on food products: A spray pump produces an atomized fine mist spray of liquid smoke, soy sauce or other liquid food flavoring evenly distributed in a thin layer over an entire surface of food to flavor the food. It is filtered and diluted, if necessary, to a viscosity and liquidity to deposit a... Agent: Donald W. Meeker Patent Agent

20070134380 - Method and system for sanitization of grain products: A method and system for sanitizing grain products, and more particularly, a method and system for using improved ozone treatment techniques and systems to sanitize grain products.... Agent: Kirton And Mcconkie

20070134381 - Decorative band, food packaging comprising one such band and production method thereof: A decorative band which is designed to surround the periphery of food packaging includes a lateral annular wail which extends between a base and an upper face. The band extends longitudinally between two ends and has first and second longitudinal edges. Moreover, the band includes at least one first longitudinal... Agent: Young & Thompson

20070134382 - High temperature venting bags: Provided are high temperature, venting food preparation bags used to package food products for storage, transportation, and preparation and methods for making and using the same. High temperature, venting food preparation bags are composed of a sealed end, an open end, at least one side wall composed of a first... Agent: Woodcock Washburn LLP

20070134383 - Z-trim combined directly with erythritol: This disclosure pertains to combining the zero-calories prebiotic cellulosic fiber, Z-Trim, with the essentially zero-calories polyol, erythritol, and water to have a sweeter replacer or diluter of fats and sugars in foods than the use of Z-Trim alone.... Agent: Keith E. Kenyon, M.d.

20070134384 - Method of concentrating minor ingredient contained in oily matter obtained from plant tissue: Fat-soluble trace constituents contained in plant tissues may be conveniently concentrated and/or purified by a method which involves extracting the fat-soluble trace constituent from a plant, to obtain an extract containing the fat-soluble trace constituent; adding a fatty acid ester to the extract, to obtain a mixture; and subjecting the... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070134385 - Processing method, processing device and saccharifying method for extrusion cooked beer adjunct: The present inventions are characterized by providing a processing device, processing method and saccharifying method for extrusion cooked beer adjunct so that the saccharification and filtration of mash for the extrusion cooked beer adjunct may be carried out smoothly in the actual production for brewing beer. As compared with the... Agent: Berenato, White & Stavish, LLC

20070134386 - Fruit slicer and dispenser device: A fruit slicer device for receiving a complete piece of fruit, and for slicing the fruit into segments and dispensing such segments one at a time as needed, while entrapping the remainder, and having a container for receiving a piece of fruit, a slicing component insertable into the container, spacer... Agent: George A. Rolston

20070134387 - Method for boiling wort: A method for boiling wort used in the production of beer the wort is boiled in a wort copper in which an inner boiler comprising a superimposed thin-film distributor is disposed. After boiling and after removal of the sludge in a whirlpool, the wort is again placed on the thin-film... Agent: Marshall, Gerstein & Borun LLP

20070134388 - Processed rice food having active oxygen-scavenging potential, food having hightened active oxygen-scavenging potential and method of producing the same: The object of the invention was achieved by a processed rice food having an active oxygen-scavenging potential that is produced by preparing a liquid mixture of brown rice powder, soy bean, soymilk or tea powder, and water and heating the mixture at 60 to 90° C. for 30 to 50... Agent: Wenderoth, Lind & Ponack, L.L.P.

20070134391 - High-potency sweetener composition for treatment and/or prevention of autoimmune disorders and compositions sweetened therewith: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste... Agent: Sutherland Asbill & Brennan LLP

20070134390 - High-potency sweetener composition with long-chain primary aliphatic saturated alcohol and compositions sweetened therewith: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high potency sweetener, at... Agent: Sutherland Asbill & Brennan LLP

20070134389 - Unsaturated cyclic and acyclic carbamates exhibiting taste and flavor enhancement effect in flavor compositions: e

20070134392 - Slowly digestible starch product: The invention relates to a starch product in the form of a foodstuff ingredient and to a foodstuff per se whose hydrolysis speed during digestion can be set to low and especially almost constant in that the starch is obtained as a partially crystalline network with a low degree of... Agent: Bachman & Lapointe, P.C.

20070134393 - Method for producing nucleation of solid phase from a supercooled liquid: A method of manufacturing a frozen or partially-frozen product which method includes: a) providing a liquid material in a substantially sealed vessel; b) subjecting liquid material to a negative pressure; and c) subjecting the liquid material, whilst under the negative pressure, to a temperature substantially less than 0° C.... Agent: Lucash, Gesmer & Updegrove, LLP

20070134394 - Method of manufacturing particulate ice cream for storage in conventional freezers: An apparatus and method for making particulate ice cream with a freezing point sufficient for use within a typical retail grocery or home freezing environment is disclosed.... Agent: Stockwell & Smedley, Psc

20070134395 - Method of reducing manganese in defatted soy isolate: The invention contemplates an infant formula for feeding to a neonate as a replacement for female human breast milk. The infant formula has a manganese concentration that is no greater than about ten times the manganese concentration in female human breast milk. The infant formula may additionally include supplements for... Agent: Stetina Brunda Garred & Brucker

20070134396 - Modified whey protein for low casein processed cheese: A processed cheese and method of forming the processed cheese are provided. The processed cheese generally includes between about 14 to about 16 protein, about 45 to about 50 percent moisture; and a ratio of casein protein to whey protein at least about 60:40. The method of forming the processed... Agent: Fitch Even Tabin & Flannery

20070134397 - Solid concentrate for broths, bouillons, soups, sauces, (side)dishes, garnishing or seasoning and process for preparing the same: Concentrates for bouillons, broths, soups, sauces, gravies, dishes, side dishes, or for use as garnishing or seasoning containing dry herbs and/or vegetables, which concentrate is in the form of a solid body or bodies having a weight of 2-250 g, in particular a cube, block, or tablet shape, which yield... Agent: Unilever Intellectual Property Group

20070134398 - Breakfast cereals with decreased soaking and method for decreasing soaking of breakfast cereals: The present invention relates to improved breakfast cereal products. The new products have improved sensory properties and they are healthier due to added ingredients.... Agent: Arent Fox PLLC

20070134399 - 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.

20070134400 - Process for extracting cocoa polyphenols from cocoa beans: Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal... Agent: Intellectual Property Docket Administrator Gibbons, Del Deo, Dolan, Griffinger & Vecchione

20070134401 - Cooking process of red bean porridge without a bitter taste: Disclosed is a cooking process of red bean sediment for reducing an unpleasant and slightly bitter aftertaste of red beans by removing tannins and saponins contained in red beans through repetition of a water changing operation, a cooking process of red bean porridge with the red bean sediment, and red... Agent: Birch Stewart Kolasch & Birch

20070134403 - Aqueous potassium lactate solution: The invention relates to a method for the preparation of an aqueous potassium lactate solution wherein a first potassium lactate solution having a potassium lactate concentration less than 65 wt. % is concentrated by evaporation to a solution having a potassium lactate concentration from 65 wt. % to 95 wt.... Agent: Oliff & Berridge, PLC

20070134402 - Dry flavoring blend and method of making same: A dry or semi-dry flavoring blend comprising main ingredient of ground dried olives or olive pulp is described. The ground dried olives or olive pulp are mixed with one or more other flavorings, seasonings, condiments, herbs, extracts, or spices to achieve a dry flavoring blend useful as a seasoning, rub,... Agent: Mckee, Voorhees & Sease, P.L.C

20070134404 - Ice confections: d

20070128310 - Astaxanthin-containing pet foods: There is provided pet food comprising astaxanthin and/or an ester thereof as an active component and having an effect of deodorizing excrement such as urine and feces, effects of improving sleep, sensibility such as perception and cognition, and visual sense, and an effect of treating, improving or preventing diabetes and... Agent: Crompton, Seager & Tufte, LLC

20070128311 - Natural high-potency sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses: The present invention relates generally to improving the taste of natural high-potency non-caloric or low-caloric sweeteners and compositions sweetened therewith. In particular, the present invention relates to compositions that can improve the tastes of natural high-potency non-caloric or low-caloric sweeteners by imparting a more sugar-like taste or characteristic. In particular,... Agent: Sutherland Asbill & Brennan LLP

20070128312 - Liquid-filled confectionery compositions: A liquid-filled confectionery composition (10), comprising a liquid-containing core (11, 12), an outer layer of confectionery coating (14, 15), and an intermediate protective layer (13) between the core (11, 12) and outer layer (14, 15). The liquid-containing core consists of a liquid (11) contained within a water soluble or biodegradable... Agent: Hoffmann & Baron, LLP

20070128313 - Fungamyl-like alpha-amylase variants: The invention relates to a variant of a parent Fungamyl-like fungal alpha-amylase, which exhibits improved thermal stability at acidic pH suitable for, e.g., starch processes.... Agent: Novozymes North America, Inc.

20070128314 - Method for producing rapid fermented type miso-like food material with favorable taste and flavor: A rapid fermented type salt-free Miso-like food material which is favorable in taste and flavor, which has a strong umami, rich taste, thickness, and mouthfullness, and a reduced stuffy smell or astringent taste may be prepared in a method including: adding a Koji mold and a bacteriocin-producing lactic acid bacterium... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070128315 - Method and system for recovering and preparing glacial water: Methods and systems for grouping, recovering, and processing ice obtained from an ice source, i.e., a glacier, ice sheet, ice cap, etc., are described herein. In particular, the ice obtained from the ice source is separated and grouped according to common unique properties and processed as a beverage for consumption... Agent: Sheridan Ross PC

20070128316 - Tea bag pouch for beverage cup sleeve: A tea bag pouch for use with a hot beverage cup sleeve includes a pouch member having front, back, and bottom walls that define an open top for receiving a tea bag. The pouch member includes an absorbent layer for absorbing moisture from a water-laden tea bag, a water resistant... Agent: Harshaw Research Incorporated

20070128317 - Frozen alcoholic cocktail: A cocktail composition adapted to be frozen and maintained in the frozen state at a temperature below 0° C. comprising from about 10% to about 25% by volume alcoholic spirit; from about 10% to about 50% by volume cocktail mix; from about 80% to about 25% by volume water to... Agent: William G. Lane William G. Lane, Inc., PC

20070128318 - Coffee pod and holder therefor: A coffee pod has similar upper and lower filter sheets having outer peripheries that are directly bonded together. At least one of the sheets is formed with a central recess, An annular mass of infusable particles between the sheets lies inward of the outer peripheries and surrounds the central recess.... Agent: The Firm Of Karl F Ross

20070128319 - Bottle closure containing beverage concentrate: The present invention relates to controlled flow re-sealable bottle closures containing a beverage concentrate for use in mixing flavored water-based beverages at or near the point of consumption by activation of a mixing mechanism allowing the contents of the bottle to co-mingle with the beverage concentrate.... Agent: Mark H. Snyder, Esq.

20070128320 - Quantitative test method for determining heat transfer oil in edible oil or fat: A quantitative test method for determining the content of a heat transfer oil mixed with a polar edible oil or fat, wherein the polar edible oil or fat containing a trace amount of the heat transfer oil is diluted with a nonpolar organic solvent, said edible fat or oil is... Agent: Shell Oil Company

20070128321 - A method of processing porkhide dog chews: The present invention provides a method of processing porkhide dog chews. The method includes the step of first subjecting pigskin rawhide to defatting and depilation treatment. Then the rawhide is split to obtain a first, a second, a third and a fourth layer of rawhide material. The rawhide material undergoes... Agent: Brooks Kushman P.C.

20070128322 - Method for the treatment of vegetable material, product obtained by the method and use of the product: The invention relates to a method for improving the solubility of non-starch polysaccharides of a vegetable material. The products prepared by the method and the use of the products are also included in the scope of the invention. The method comprises crushing of the material by mechanical energy to form... Agent: Nath & Associates

20070128323 - Creams, whipped products thereof, dry powders thereof and process for producing the same: It is intended mainly to provide creams not restricted in flavor which are excellent in whipping properties under acidic conditions (in particular, in a pH region shifting toward the acidic side from the isoelectric point but not being extremely acidic) and free from any problems in physical properties (i.e., capable... Agent: Wenderoth, Lind & Ponack, L.L.P.

20070128324 - Process for producing yoghurt with controlled texture and consistency: The invention is a process for preparing a yoghurt with a desired gel strength. It is based on the unexpected observation that gel strength can be varied by varying the pH to an optimum at a given weight ratio of casein to whey protein. Whey protein is added to a... Agent: Knobbe Martens Olson & Bear LLP

20070128325 - Reduced oil dressing composition and a method for making the same: A dressing composition with reduced oil is described. The dressing composition has starch and optionally has insoluble fiber. The dressing composition has organoleptic properties that are similar to full fat compositions that are starch free and has oil droplets with diameters that do not exceed four (4) microns.... Agent: Unilever Intellectual Property Group

20070128326 - Fermented coffee beverage: The invention relates to a coffee beverage base being substantially non-alcoholic and comprising a fermented coffee component comprising coffee aroma, which fermented coffee component, has a modulated coffee aroma with fruity and/or floral notes due to the fermentation of the coffee aroma. Further the invention relates to a ready-to-drink coffee... Agent: Bell, Boyd & Lloyd LLP

20070128328 - Bacterial growth inhibitor or bacteriostatic agent utilizing substances derived from acerola fruit: An object of the invention is to provide a bacterial growth inhibitor or bacteriostatic agent against thermo-resistant and acid-resistant bacteria (TAB: thermo acidophillic bacilli), such as bacteria belonging to the genus Alicyclobacillus, in particular, guaiacol-producible Alicyclobacillus acidoterrestris, Alicyclobacillus acidiphilus, and Alicyclobacillus herbarium, the bacterial growth inhibitor or bacteriostatic agent being... Agent: Cohen, Pontani, Lieberman & Pavane

20070128329 - Organic, ergogenic, isotonic soft drink composition: The present invention relates to an organic, ergogenic, isotonic soft drink, composition causing and energy enhancing internally soothing effect: comprising a brewed extract from leaves of Cymbopogon Citratus, and of Ginger, and of Peppermint, Sugar or other sweeteners and optionally, other flavors and purified water and a method of producing... Agent: Oswald Michael Archer

20070128327 - Package drink: To provide a packaged high-catechin beverage in which a low-caffeine green tea extract is added. A packaged beverage containing from 0.03 to 1.0 wt % of non-polymer catechins, in which a low-caffeine green tea extract obtained by a method of brining a green tea extract into contact with a 91/9... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070128330 - Phytosterol containing deep-fried foods and methods with health promoting characteristics: Deep frying oils combined with phytosterols are instrumental in deep-fried food products and methods for enhancing health characteristics. The deep frying compositions have a phytosterol ester content of up to about 50 weight percent, and at least about 50 weight percent of the phytosterols are transferred into the food product.... Agent: Cook, Alex, Mcfarron, Manzo, Cummings & Mehler Ltd

20070128331 - Emulgating agent from cereal grains: The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component.... Agent: Gauthier & Connors, LLP

20070128332 - Nutrient-fortified, reduced-calorie fruit and/or vegetable food product and processes for making same: A reduced-calorie fruit and/or vegetable spread product, optionally fortified with additional nutrients, including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes. More particularly, the present invention includes... Agent: CourseyIPLaw, P.C.

20070128333 - Stabilizers and compositions and products comprising same: Compositions comprising microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them. Additionally, there are also described edible food products and industrial suspensions formed from these compositions.... Agent: Paul A. Fair Fmc Corporation

20070128334 - Additives to enhance various distillers grains: A method for producing an improved livestock feed mixture. The method has the steps of adding zeolites and/or activated carbons to the byproducts of ethanol production and/or other fermentation processes. The addition of the zeolites and/or activated carbons extends the shelf life of the feed mixture prior to consumption by... Agent: Justin Lampel

20070128335 - Methods and apparatus for continuous production of soy beans products: [Problem] To produce soymilk and/or a soybean paste having excellent mouthfeel continuously. [Solution] A continuous production method of soybean products, wherein the soybean blend obtained by adding water to soybean powders and kneading is pressurized and stirred under fixed pressure to adjust its water content, the soybean solid component present... Agent: Merchant & Gould PC

20070128336 - Pet food composition and method of manufacture: A pet food is provided, comprising an edible, formulated, protein-rich body having a seared appearance, a moisture content of 20% to 60% by weight and a structure providing firmness of texture, such as to be resilient under initial pressure of biting by a pet animal and highly palatable. Protein content... Agent: Bell, Boyd & Lloyd LLP

20070128337 - Animal by-product pet treat: The present invention relates to a moist pet treat and a method of making the pet treat. More particularly, the invention relates to a moist pet treat comprising an animal by-product selected from the group consisting of a snout, ear, lung, heart, brain, cartilage, organ tissue, muscle tissue, and bone... Agent: Polsinelli Shalton Welte Suelthaus PC

20070128338 - Physical process causing the effect of preserving fish or meat food throughout long periods of time, tens of months, thereby preserving the properties of a fresh product: e

20070128340 - Food products, methods of producing the food products, and methods of distributing the food products and ingredients thereof: Food products are disclosed. Methods of producing and distributing the food products are further disclosed.... Agent: Archer Daniels Midland Company

20070128339 - Nutrient modified food composition: Food compositions are described according to the invention which have specified nutrient content modification. In particular, food compositions intended for human consumption are provided having added L-lysine and a specified ratio of L-lysine content to L-arginine content. For example, a food composition intended for human consumption is provided which includes... Agent: Gifford, Krass, Sprinkle,anderson & Citkowski, P.c

20070128341 - Composition: The present invention relates to liquid and powdered compositions as well as emulsions comprising whey protein and lipid, particularly fish oil, suitable for enrichment of a variety of food articles and beverages with poly unsaturated fatty acids like omega-3 fatty acids. The composition may also be consumed as such. Furthermore,... Agent: Fitzpatrick Cella Harper & Scinto