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Food or edible material: processes, compositions, and products July cataloged USPTO category listing 07/07Below are recently published patent applications awaiting approval from the USPTO. Recent week's RSS XML file available below.
Listing for abstract view: USPTO application #, Title, Abstract excerpt,Patent Agent. Listing format for list view: USPTO National Class full category number, title of the patent application. 07/26/2007 > patent applications in patent subcategories. cataloged USPTO category listing
20070172540 - High density, energy component-added pelletized agricultural processing byproducts for animal feed: An animal feed in pellet form including one or more agricultural raw material byproduct and a glycerin binder. The animal feed may also include nutritional additives, vitamins, minerals, antibiotics, hormones and sweeteners in effective amounts. Further provided is a process for preparing an animal feed product, including providing one or... Agent: Thomas W. Adams Renner, Otto, Boisselle & Sklar, LLP
20070172549 - Fermented drink, fermented food, and method for producing thereof: The present invention provides fermented food or drink obtained by fermenting a medium which includes vegetative raw material, by using Lactobacillus brevis, and the number of living cells of the Lactobacillus brevis in obtained fermented product is 1×108 cfu/ml or greater. The number of living cells does not significantly change... Agent: Grossman, Tucker, Perreault & Pfleger, PLLC
20070172541 - Chewing gum containing styrene-diene block copolymers: The present invention relates generally to a chewing gum composition, as well as methods for the preparation thereof. More specifically, the present invention relates to a gum base, as well as a chewing gum composition prepared therefrom, which contain a styrene-diene block copolymer, such as a styrene-butadiene block copolymer.... Agent: Senniger Powers (wwy)
20070172542 - Stimulant-containing nutrition bar product and method of manufacture: A stimulant-containing nutrition bar where the stimulant added to the bar exhibits a physical structure which is compatible with the manufacturing process used to prepare a nutrition bar. Simultaneously, the physical structure and the chemical composition of the stimulant reduces the amount of bitter taste which is experienced by a... Agent: Shirley L. Church, Esq. Duckor Spradling Metzger & Wynne
20070172543 - Preparation of light stable hops: Disclosed are methods for the production of light stable hops, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hops are prepared by double... Agent: Quarles & Brady LLP
20070172544 - Method of quickly measuring factor causing early flocculation of yeast: The present invention provides a method for quickly measuring factors causing early flocculation of yeast contained in brewing materials, and a method for quickly determining early flocculating property of yeast by using the measuring method. Yeast at late logarithmic growth phase or thereafter is prepared, and the yeast is mixed,... Agent: Foley And Lardner LLP Suite 500
20070172545 - Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an nacl substitute: Dry flavour enhancing agent for a cereal product and particularly for baked bakery products including yeast extract and acid fermented flour, dry enhancing agent for cereal products and particularly for baked bakery products including this dry flavour enhancing agent and their use in the preparation of cereal products and particularly... Agent: Sughrue Mion, PLLC
20070172546 - Reduced-fat flavor components: A method is provided for producing reduced-fat components that may be used to make reduced and low-fat processed cheese, natural cheese or other reduced and low-fat food products. The reduced-fat flavor components are produced by extraction of fat from full-fat biogenerated cheese flavor components. Alternatively, natural biogenerated cheese flavor components... Agent: Fitch Even Tabin & Flannery
20070172547 - Antibacterial compositions: The present invention aims at preventing foodborne infections. As a candidate for this purpose, the inventors focused on antibacterial acidic liquid diets, which are acidic due to comprising fermented dairy products as protein source. The antibacterial activity of the acidic liquid diets was compared with the antibacterial activity of a... Agent: Saliwanchik Lloyd & Saliwanchik A Professional Association
20070172548 - Heat-stable concentrated milk product: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have... Agent: Fitch Even Tabin & Flannery
20070172550 - Method for inspecting fat-soluble vitamin and/or fat-soluble food factor by saliva analysis: For a method for inspecting in vivo migration of fat soluble vitamins and/or fat soluble food factors in the ingestion of a drug or a health supplement, it is necessary to use saliva as a specimen, to contact a saliva collecting tool with a certain amount of saliva to absorb... Agent: Jhk Law
20070172551 - Mixed amino acid/mineral compounds having improved solubility: Mixed amino acid/mineral compounds can include at least two amino acids bound to a central mineral atom. The combination of amino acids can be tailored to provide improved solubility, absorption, and/or bioavailability of the mineral. Optionally, organic acids can be bound to the mineral or combined with the chelate in... Agent: Workman Nydegger (f/k/a Workman Nydegger & Seeley)
20070172552 - Sweet-tea: This invention comprises a permeable tea bag and a mixture of tea leaves and a sweetener within the tea bag. The tea bag containing the tea leaves and sweetener will be deposited in a cup of hot water and will be removed once a sufficient amount of brewing time elapses.... Agent: Raymond M. Galasso Galasso & Associates Lp
20070172553 - Packaged bread snack: A packaged bread snack, comprising a package having therein a piece of bread which is cut into two halves and having a filling situated between the halves, said filling comprising one or more types of vegetables and one or more ingredients chosen from the group consisting of cheese, fish, meat... Agent: Unilever Intellectual Property Group
20070172557 - Oxygen scavenger fitment assembly: An oxygen scavenging material (e.g., ferrous metal and inorganic salt compound disk, powder, or pellets) is, placed in a plastic fitment assembly, which then is applied, for example, by heat to the sealant side of film, while on a horizontal or vertical pouch forming equipment. The fitment is designed to... Agent: Mueller And Smith, Lpa Mueller-smith Building
20070172555 - Container for surprise gifts produced in one piece: A description is given of a container for products such as surprise gifts or similar accessories, comprising two half-shells (2, 4) with a containing wall and a mouth (10, 12) capable of being joined mouth to mouth, fitting together at the front, to form a closed container. The two half-shells... Agent: Rothwell, Figg, Ernst & Manbeck, P.C.
20070172554 - Modular container assembly and merchandizing container display: A modular container assembly comprises first, second and third containers. Each of the containers includes a continuous body portion and a rim. The rim encompasses and projects laterally outwardly from the body portion. The rim has a first feature projecting generally upwardly therefrom and a corresponding second feature being adapted... Agent: Pactiv Corporation C/o Nixon Peabody LLP
20070172556 - Multi-compartment container: A multi compartment food container (5) suitable for housing a salad and a salad dressing comprising a food storage compartment (6) and a food dressing storage compartment (7) wherein said compartments are operatively linked by a communication means (9) adapted to allow mixing of a salad dressing stored in the... Agent: Christensen, O'connor, Johnson, Kindness, PLLC
20070172558 - Cellulose hydrate sausage casing featuring minimum meat cling: A tubular sausage casing is disclosed that is based on cellulose and includes an interior impregnation containing at least one adhesive component and at least two separating components. The adhesive component and one of the separating components are bound to the cellulose of the casing while the second separating component... Agent: Klaus Schweitzer Propat
20070172559 - Apparatus, method and product for ultrasonic extrusion of a flowable substrate: This invention relates generally to ultrasonic extrusion apparatus, methods and products. A flowable substrate may be supplied by an infeed to an extrusion chamber having an ultrasonic horn. The flowable substrate contacts the ultrasonic resonant horn and receives ultrasonic energy before and/or as passing through an extrusion orifice. Suitable flowable... Agent: Kevin D. Erickson Pauley Petersen & Erickson
20070172560 - Methods of controlling microorganisms in packaged foods: A method of controlling, reducing, or eliminating microorganisms including, but not limited to, fungi and bacteria associated with hygiene, food spoilage, and human pathogenesis on food surfaces after the foods have been packaged is achieved by exposing the microorganisms to a source of pulsed ultraviolet radiation through transmissible packaging. The... Agent: Sheridan Ross PC
20070172561 - Method for controlling microbial contamination of a vacuum-sealed food product: Methods for controlling contamination of a food product are provided which utilize introduction of an antimicrobial solution to a food package prior to vacuum sealing the package. These methods utilize surface tension and/or capillary action created during a vacuum heat sealing process to efficiently create a uniform distribution of antimicrobial... Agent: Fitch Even Tabin & Flannery
20070172562 - Rotatable frozen confection and support: A packaged frozen confection product comprising a frozen confection item; a holder-stick for supporting the frozen confection item fixed to the frozen confection item; in combination with a handle element rotatably attachable to the holder-stick for holding the frozen confection with one hand and a crank fixedly attachable to the... Agent: Bell, Boyd & Lloyd LLP
20070172563 - Container for a whole egg: Packaging for eggs is provided. The package includes a cup-shaped receptacle having four sides, a bottom, an open top and a central cavity. The top includes an annular flange and a peelable cover which covers the opening. The receptacle's length is substantially greater than its width or height so eggs... Agent: Drummond & Duckworth
20070172564 - Apparatus for drying leaf products: The present invention relates to an Apparatus (1) for drying leaf products substantially comprised of a product supply or loading section, of a product centrifugation and drying section (5) and of a dried product discharging section, operatively serially provided each other, wherein the loading section comprises a conveyor belt (2)... Agent: Gauthier & Connors, LLP
20070172565 - Method and system for molding chocolate utilizing an air knife and products made: Prior to cooling, an air knife is used to remove bubbles from confectionery-filled chocolates, preferably center-filled chocolates, deposited in a mold tray, preferably using a one-shot depositor. Using the method and apparatus, it is possible to manufacture novel confectionery products, including one-shot deposited caramel-filled dark chocolates.... Agent: Fitzpatrick Cella Harper & Scinto
20070172566 - Apparatus for manufacturing food: The present invention relates to apparatus and methods for manufacturing food, in particular pet food, and in particular apparatus and methods involving extruders and cavity transfer mixers.... Agent: Fulbright & Jaworski L.L.P. Fulbright Tower
20070172567 - Anti-staling composition and bakery products comprising this composition: Bakery products comprising a sterol and/or stanol fatty acid ester and a emulsifier are more soft and less prone to staling.... Agent: Unilever Intellectual Property Group
20070172569 - Stable cola flavor emulsion and method: A cola flavor emulsion, resulting beverage and method of making a cola flavor emulsion and beverage are provided. The cola flavor emulsion is resistant to exhibiting adverse flavor effects as a result of exposure to elevated temperature. The cola flavor emulsion has a pH in the range of from about... Agent: Pepsico, Inc. C/o Goodwin Procter LLP
20070172568 - Thickening system for products prepared with milk: A dry mix thickening system for preparation of a beverage product containing milk comprises a buffer, a hydrocolloid, and a chelating agent comprising tetrasodium pyrophosphate. When the dry mix thickening system is added to milk, viscosity builds within about 20 seconds to about 90 seconds to provide a thickened beverage... Agent: Kraft Foods Inc Debbie K. Wright
20070172570 - Ready-to-drink beverage containing milk solids that can be heated without exhibiting a scalded milk flavor: A ready-to-drink coffee beverage product is provided. The coffee beverage product contains milk solids and does not exhibit a scalded milk type of aroma, flavor or taste as a result of retorting or reheating.... Agent: Pepsico, Inc. C/o Goodwin Procter LLP
20070172571 - Ready-to-drink beverage containing milk solids that can be heated without exhibiting a scalded milk flavor: A ready-to-drink tea beverage product is provided. The tea beverage contains milk solids and does not exhibit a scalded milk type of aroma, flavor or taste as a result of retorting or reheating.... Agent: Ryndak & Suri LLP
20070172572 - Low carbohydrate fiber containing emulsion: An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber and diary ingredients have consumer acceptable viscosities and texture and sensorial properties consistent... Agent: Unilever Intellectual Property Group
20070172573 - Low trans-stereoisomer shortening system: Shortening systems are prepared which include hydrogenated edible oils that are hydrogenated in a manner to minimize the formation of trans-stereoisomers. A conditioned catalyst is used which disfavors trans-stereoisomer formation without significantly negatively impacting the length of time required to form solids for a useful shortening base stock through hydrogenation.... Agent: Cook, Alex, Mcfarron, Manzo, Cummings & Mehler Ltd
20070172574 - Cereal flour production process: In a first aspect, the present invention relates to a process for producing a flour enriched with cereal germ, comprising the main stages of the separation of the germ oil from the cereal germ, and the use of said oil in order to enrich the type 0, 00, 1, 2... Agent: Dickstein Shapiro LLP
20070172575 - Nutritious edible compositions having zero digestible carbohydrates and high proteins and processes for making same: A nutritious, high protein, zero carbohydrate pasta or bread is formed by combining animal protein with a binder, wherein the binder comprises substantially no digestible carbohydrates. A preferred composition comprises fish protein combined with guar gum. In an embodiment, odor, taste, texture, and color modifying ingredients are added, including for... Agent: Shamika Gune
20070172576 - Restructured meat product: Improved restructured meat products are provided which exhibit enhanced texture, tenderness, juiciness, and flavor. The meat products are formed by mixing together brine-treated, essentially gristle free raw meat strips (e.g., beef, poultry, pork or mixtures thereof) in the form of strips and ground beef containing naturally-occurring fat, followed by forming... Agent: Hovey Williams LLP
20070172577 - Meat treatment systems and methods: The present invention relates to the use of carbon monoxide as a process aid to enhance the re-bloom of ground beef after packaging in a chub. In the present invention the ground beef is exposed to a treatment gas containing carbon monoxide before being packaged in the chub. The carbon... Agent: Cargill Incorporated
20070172578 - Resistant starch with cooking properties similar to untreated starch: A method has been discovered to produce a resistant starch product that retains the same cooking quality as found in untreated rice starch or flour, but has a higher percentage of starch resistant to α-amylase digestion. This method uses a debranching enzyme, e.g., pullulanase, to digest the starch, but does... Agent: Patent Department Taylor, Porter, Brooks & Phillips, L.l.p
20070172579 - Protein hydrolysates and method of making: Methods of making protein hydrolysates are described. The methods may include the steps of providing a solution comprising protein, and adjusting a pH of the solution to about 10.4 or more to form a basic protein solution. Additional steps may include adding a protease enzyme to the basic protein solution... Agent: Townsend And Townsend And Crew, LLP07/19/2007 > patent applications in patent subcategories. cataloged USPTO category listing
20070166430 - 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 the first side; the second side comprising an abrasive surface that is suitable for scrubbing the top surface of a tongue within the oral cavity. In preferred embodiments the first side is smooth, and may be... Agent: Wrigley & Dreyfus 28455 Brinks Hofer Gilson & Lione
20070166429 - Wrapping for used chewing gum: The wrapping for used chewing gum is formed by an upper part (1) and a lower part (2) of identical form and size, applied together by their full surfaces, where both parts (1), (2) are provided with opposite situated vertical pre-scored lines (3) and where parts (1,2) are attached together... Agent: Oppedahl Patent Law Firm LLC
20070166431 - Producing and dispensing of liquor: The invention relates to liquor, where liquor is an alcoholic beverage made by distillation, comprising ethanol and water wherein the liquor comprises CO2 being introduced and dissolved in the water. The invention also relates to a method and a device for producing liquor, use of a device for distributing beer,... Agent: Albihns Stockholm Ab
20070166432 - Amylase: The inventors have identified amylases in fungal strains of Valsaria and found that the amylase can increase the shelf life of baked products. Particularly, the novel amylase in com-bination with a maltogenic amylase further improves the softness of bread crumb without hav-ing detrimental effects on elasticity.... Agent: Novozymes North America, Inc.
20070166433 - Synbiotic product and it's application as a carrier of natural bioactive substances in functional food additives: It used as carrier of bioactive substances of natural origin like dry herb extracts or combinations thereof, other vegetable products as essential oils, fruit concentrates, animal products as bee products, added to vitamins combinations, said product ensuring bacteria proliferation and growth when stored and after intake. The bioactive products can... Agent: Synnestvedt & Lechner, LLP
20070166435 - Chocolate chip cookie pie: A cookie pie and a method of making are disclosed. The cookie pie is comprised of a shell; and a filling. The filling is comprised of a first layer comprising a first topping having a liquid consistency prior to heating, a second layer, comprising a cookie dough; and a third... Agent: Jonathan E. Grant
20070166434 - Wafer: A rippled wafer (90) formed of a convoluted wafer ribbon (80), the rippled wafer (90) having an average of at least 12 turns/cm2, wherein a turn is a change in direction of the wafer ribbon (80) of at least 45°, and a confectionery product comprising such a wafer. Also a... Agent: Fitzpatrick Cella Harper & Scinto
20070166437 - Edible barriers: An edible barrier suitable for use in food products, comprising a cross-linked biopolymer and a lipid material, said edible barrier having a thickness of about 2 to 1,500 micrometer, effectively reduces migration of moisture and flavour in food products.... Agent: Unilever Intellectual Property Group
20070166436 - Food packaging: The use of a polyolefin film comprising a polypropylene polymer and a polyethylene polymer for the packaging of fresh produce.... Agent: Ohlandt, Greeley, Ruggiero & Perle, LLP
20070166438 - Adsorptivity imparting agent containing porous silica: A moisture- or protein-adsorbability imparting agent, comprising a porous silica having a hexagonal pore structure, an average pore size of from 0.8 to 20 nm, an average particle size of 50 nm to 100 μm, a specific surface area of from 400 to 2000 m2/g, and a pore volume of... Agent: Birch Stewart Kolasch & Birch
20070166439 - Enzymatic process for acrylamide reduction in foodstuffs: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff comprising (i) a protein, a peptide or an amino acid and (ii) a first reducing sugar; the process comprising the steps of: (a) contacting the foodstuff with a first enzyme... Agent: Frommer Lawrence & Haug
20070166440 - Method for supressing post-harvest biological infestation and disease in fruit: A method for suppressing post-harvest biological infestation in fruits, such as bananas, plantains, and pineapples, is provided. The method involves treating the cut or separated areas of the fruit by applying a composition containing: (a) a synthetic film-forming thermoplastic polymer in an amount effective to suppress biological infestation and disease... Agent: Akin Gump Strauss Hauer & Feld L.L.P.
20070166441 - Method and system for recapturing and reusing unreacted antimicrobial solutions in spray applications: A system providing for on-site reclamation and re-use of reclaimed antimicrobial solution includes a dispenser, at least one receptacle, piping, and at least one pump. The dispenser sprays antimicrobial solution toward moving raw food products. Unspent antimicrobial solution that did not contact the moving raw food products and rebound antimicrobial... Agent: Kinney & Lange, P.A.
20070166442 - Food product marking apparatuses and methods: A method and apparatus for marking, imprinting or applying a pattern, design or mark to a plurality of individual pieces of food product to be divided from a sheet of food product is described. In one aspect of the invention, a method may include the steps of supplying a sheet... Agent: Arlene L. Hornilla, Attorney General Mills
20070166443 - Apparatus for use in cooking food patties: An apparatus for use in cooking food includes a hollow tube for receiving food to be cooked and spacer members disposed in the hollow tube. The food and spacer members are alternately placed into the hollow tube, in a similar orientation as coins are arranged in a roll of coins.... Agent: Dennis T. Griggs
20070166444 - Method and system for cooling spongy heated food: A method and a system for cooling spongy heated food, after final heating operation, such as baking for spongy heated foods, such as baked bread, are cooled while being exposed to three different atmosphere conditions, namely a first zone for applying water to the surface of spongy heated food that... Agent: Rossi, Kimms & Mcdowell LLP.
20070166445 - Method for coloring beverages by means of light sources: This invention describes a methodology for coloring alimentary liquids such as alcoholic and soft drinks, in which electromagnetic irradiation in the field of vision is paradoxically used as a sole color source, optically perceptible in a homogenous way in a certain volume of liquid, by means of special physico-chemical characteristics... Agent: Inntek
20070166446 - Method for producing a gluten-based baked product: The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten, at least 15% water, an improving agent and, optionally, a leavening agent; kneading this dough; optionally permitting the dough to rise, and; baking the dough in order to obtain... Agent: Young & Thompson
20070166447 - Dairy compositions and method of making: The invention relates to a method of separating components from milk. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated... Agent: Morgan Lewis & Bockius LLP
20070166448 - Method and system for making extruded portions of cheese: A method and system are provided for portioning a cheese mass to be sliced and shredded directly from a quantity of bulk cheese, without the need to thermally process the cheese. The cheese extrudate strands and sheets are cut to provide discrete cheese shreds and slices, and can be automatically... Agent: Fitch Even Tabin & Flannery
20070166449 - Methods and compositions for thickening, stabilizing and emulsifying foods: Provided herein are novel food additive polysaccharides. The polysaccharides of the invention can be used, for example to emulsify a food or to suspend compounds in a food composition. Also provided are algae capable of incorporating compounds into polysaccharides to alter the rheological properties of the polysaccharides. Also provided are... Agent: Solazyme, Inc.07/12/2007 > patent applications in patent subcategories. cataloged USPTO category listing
20070160714 - Calcium-enriched food product: The present invention is directed to an enriched food product, such as a calcium-enriched chewable food product in which at least one piece of the food product provides the recommended daily DRI of elemental calcium. The enriched food product has a mouth feel, texture and taste substantially similar to a... Agent: Fulbright & Jaworski L.L.P. Fulbright Tower
20070160707 - Multiple phase confectionery product with gel component and method: The present disclosure is directed to a multiple phase confectionery article having a confectionery substrate and a stabilized gel component in contact with the confectionery substrate. The stabilized gel component includes a stabilizing agent that improves the gel matrix by increasing the water and flavor retention of the gel, raising... Agent: Bell, Boyd & Lloyd LLP
20070160708 - Process for the production of confectionery products: A process for the continuous production of confectionery products comprising crystallised xylitol comprising: feeding xylitol in liquid form which is capable of crystallisation on cooling into a mixer together with xylitol seed crystals; mixing the xylitol in liquid form and the xylitol seed crystals to produce a seeded mass; and... Agent: Fitzpatrick Cella Harper & Scinto
20070160709 - Method for producing frozen dough: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough.... Agent: Hodgson Russ LLP The Guaranty Building
20070160710 - Device for softening grain: A device for steeping barley having a container for containing the barley to be steeped. The container has a floor and the floor has passageways for flowing at least one of steeping water and gases through the passageways. The device further includes a water line system under the floor directly... Agent: Greenblum & Bernstein, P.L.C
20070160712 - Acidified whey protein compositions and methods for making them: Embodiments of the invention relate to whey protein compositions that can be incorporated into food or beverage products that provide supplemental amounts of protein. The acidified whey protein compositions of the present invention may comprise a liquid whey protein and an acidulant. The liquid whey protein and the acidulant may... Agent: Banner & Witcoff, Ltd.
20070160711 - Carboxypeptidase for cheese ripening: The present invention relates to a process for the flavour development in a fermented food whereby a carboxypeptidase is used.... Agent: Nixon & Vanderhye, PC
20070160713 - Calcium-enriched food product: The present invention is directed to a calcium-enriched chewable baked food product in which at least one piece of the food product provides the recommended daily DRI of elemental calcium. The calcium-enriched baked food product has a mouth feel, texture and taste substantially similar to a non-calcium-enriched baked food product.... Agent: Fulbright & Jaworski L.L.P. Fulbright Tower
20070160715 - Apparatus and method of making pizza: A pizza includes a substantially flattened dough member and a plurality of self-contained topping portions. The dough member defines a top surface and the plurality of self-contained topping portions are maintained on the top surface of the dough member. In particular, each of the plurality of self-contained topping portions includes... Agent: Dicke, Billig & Czaja
20070160716 - Treated paper product, combination food and treated paper product, and methods for manufacturing and using treated paper product: A treated paper product is provided according to the invention. The treated paper product comprises a result of applying a water based emulsion to a paper base sheet to provide an impregnated paper product, and drying the impregnated paper product to a water content of less than about 8 wt.... Agent: Merchant & Gould PC
20070160717 - System comprising several package for candy bars and holder therefor: A system comprising several packages (4) for one or more candy bars or other (similar) products, as well as a holder (7) for said packages (4), with the special feature that said holder (7) comprises at least two panels (12) being hingeably connected to each other along adjacent edges thereof,... Agent: Fitzpatrick Cella Harper & Scinto
20070160718 - Method for preparing food by coextrusion, in particular sausage and food products obtained by this method: A coextrusion method for preparing an encased foodstuff is disclosed. The encased foodstuff has a casing containing a fibrous protein and a polysaccharide. The casing is coextruded over a filling material, such as a meat product, to provide the encased foodstuff.... Agent: Marshall, Gerstein & Borun LLP
20070160719 - Method of determining the source of bacteria: A method of determining the source of spore-forming bacteria. The method including obtaining a raw milk sample in a oxygen-permeable bag, and associating the milk bag sample (i.e., raw milk sample and oxygen-permeable bag) with a particular raw milk source. The method further including conducting a test to determine the... Agent: Merchant & Gould PC
20070160720 - Method and apparatus for treating food products: A method for treating food products (12), in which the mass of the food products to be treated is measured, and an amount of liquid, adjusted to the measured mass, is injected into the food products, and the mass of the food products (12) is determined radiometrically.... Agent: Richard M. Goldberg
20070160721 - System and method for auditing hazardous substances of a product: A system for auditing hazardous substances of a product includes: a receiving module (200) configured for receiving a product composition analysis provided by a supplier; an auditing module (202) configured for analyzing maximum concentrations of the hazardous substances in each homogeneous materials and components in the product composition analysis by... Agent: PCe Industry, Inc. Att. Cheng-ju Chiang Jeffrey T. Knapp
20070160722 - Reduced-fat flavored coating and methods of using same: A reduced-fat flavored coating including a sufficient amount of flavoring agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar crystals and sugar glass dispersed through the flavoring agent in an amount effective to provide the coating with sufficient structural integrity to prevent flowability at temperatures less than... Agent: Bell, Boyd & Lloyd LLP
20070160723 - Potato chips and other processed potato shapes with chocolate coating: This application discloses the concept of coating various baked or fried potato shapes with various types of chocolate including dark chocolate, milk chocolate, white chocolate and white chocolate mixed with food coloring. Also disclosed is the production methods (batch processing and continuous production) which may be altered minimally for conversion... Agent: Alfred G. Rockefeller
20070160724 - Preparation of beverage products containing dairy components with enhanced microbial stability: A beverage composition and a method of its preparation are provided. The beverage composition contains about 0.1% to about 10% of a milk product, 100 ppm to about 1500 ppm of a polyphosphate, and about 100 ppm to about 1000 ppm of a chemical preservative. The chemical preservative is selected... Agent: Pepsico, Inc. C/o Goodwin Procter LLP
20070160725 - Use of extracts and compounds of allium-genus plants as preservatives in the food and agri-food industries: The present invention relates to the use of extracts and compounds of plants from the Allium genus for the food and agrifood industry consisting of being used as food preservatives for humans and animals, plants being harvested or post-harvest plants, as well as for environmental disinfection, using thiosulfinates, thiosulfonates, ajoene,... Agent: Davidson, Davidson & Kappel, LLC
20070160726 - Coffee drink composition: Provided is a coffee composition having an excellent hypotensive effect. The coffee composition has the following components (A) and (B): 0.01 to 1 wt. % of chlorogenic acids (A), less than 0.1 wt. %, based on the weight of the chlorogenic acids, of (B) hydroxyhydroquinone.... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.
20070160727 - Process for preparation of expanded millet: The present invention relates to a process for preparation of expanded finger millet, a ready-to-eat product with versatile food uses.... Agent: Ladas & Parry
20070160728 - Gluten-free food products including deflavored bean powder: The present invention relates to gluten free or reduced-gluten food products including deflavored vegetable powder. The food products of the invention can have improved taste, texture, or nutritional value compared to conventional gluten-free food products... Agent: Merchant & Gould PC
20070160729 - Capsinoid-containing dried chili pepper product and method of drying the same: Drying capsinoid-containing chili peppers for capsinoid extraction, such that hot drying is conducted so that, at a minimum, the weight of the capsinoid-containing chili peppers is reduced to not more than 20 percent, and the moisture content to not more than 10 percent, of that of the raw fruit, is... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.
20070160730 - Use of decalepis hamiltonii in flavor compositions: The use of Decalipis hamiltonii or 2-hydroxy-4-methoxy benzaldehyde for use in combination with vanilla for flavoring foodstuffs is disclosed.... Agent: International Flavors & Fragrances Inc.
20070160731 - Aspartame stability in edible compositions: The invention relates to compositions which include (i) Isomaltulose and (ii) Aspartame or a blend of high intensity sweeteners including aspartame and one or more high intensity sweetener other than aspartame. The inventive compositions improve the stability of aspartame.... Agent: Propat, L.L.C.
20070160732 - Process for purification of sucralose: The present invention relates to a process for the purification of Sucralose of formula (I) which comprises acetylation of substantially impure Sucralose to its penultimate intermediate 4,1′,6′-trichloro-4,1′,6′-trideoxy galactosucrose penta-acetate (TOPSA) of formula (VI) followed by purification of TOPSA and then deacetylation of purified TOPSA.... Agent: Hamre, Schumann, Mueller & Larson, P.C.
20070160733 - Production of expanded food crackers: The invention provides in as improved pressure-baking apparatus for producing puffed crackers from a starch-containing cereal or other food material, thereby allowing better control of expansion resp. product consistency for an enlarged range of crackers types materials and shapes. Accordingly, the apparatus has a baking mold comprises the combination of... Agent: Shlesinger, Arkwright & Garvey
20070160734 - Beverage emulsion: Novel beverage emulsions using pectin as an emulsifier are disclosed, along with finished beverages and processes for their preparation.... Agent: Steptoe & Johnson LLP
20070160735 - Water containing soluble fiber: Fiber-water is a composition containing water and soluble fiber that tasted, looks smells and feels like pure water. The RDA of fiber is contained within the recommended 64 ounces of daily water intake. The water composition is supplemented with an acidulate that extends it's shelf life. Optionally, the composition also... Agent: Trojan Law Offices
20070160736 - Brewable coffee product: A brewable coffee product usable to produce a coffee beverage. A first version coffee product includes ground roasted coffee, cocoa, a vanilla flavoring ingredient, and wheat, oats, corn, or barley flakes, or combinations thereof. One or more additional flavoring ingredients may be included such as mint, cinnamon, peppermint, or maple... Agent: Law Office Of Brian R. Rayve
20070160737 - Method for the manufacturing of a green tea product: The present invention provides a method of manufacturing a green tea product with enhanced aroma. The method comprises the steps of: providing an aroma composition comprising E-2-hexenal and linalool in a weight ratio of at least 0.7:1; and combining the aroma composition with the tea product. Also provided are green... Agent: Unilever Intellectual Property Group
20070160738 - Stabilised emulsion: Novel oil phases for the preparation of beverage emulsions are disclosed, along with beverage emulsions, finished beverages and processes for their preparation. The density and viscosity are critical to achieving stable emulsions when using sugar beet pectin as emulsifier.... Agent: Steptoe & Johnson LLP
20070160739 - Method of dry fractionation of fat or oil: It is intended to provide a procedure for, in the fractionation of vegetable butter, transesterified fat or oil, isomerized hydrogenated fat or oil, etc. without the use of solvents, obtaining high-concentration component G2U (defined below) by concentrating operation through reduction of the amount of liquid component residue in crystal portion.... Agent: Wenderoth, Lind & Ponack, L.L.P.
20070160740 - Animal feed additives based on fermentation broth and production process thereof by granulation: A process for the production of animal feed additives from fermentation broth containing L-lysine is disclosed. The process does not require filtering of biomass in order to remove the biomass and produces granulated lysine of controllable lysine content with a high bulk density, low viscosity, and a low hygroscopic property... Agent: Knobbe Martens Olson & Bear LLP
20070160741 - Method of processing garlic: A method of making a ready-to-use frozen garlic product. Clean garlic cloves are minced into minced garlic and garlic juice, which is combined into garlic pulp. The garlic pulp is mixed with edible salt at a ratio of 13-25 grams of salt to every 100 grams of garlic pulp. A... Agent: Dr. Mark M. Friedman C/o Bill Polkinghorn - Discovery Dispatch
20070160742 - Methods and materials for inhibiting the development of warmed-over flavor in meat: A method of preparing a pre-cooked meat product having reduced warmed-over flavor on reheating includes mixing into the meat, prior to cooking, a composition comprising an MDA-suppressing composition, so that the MDA-suppressing substance is brought into substantial contact with meat lipids. The MDA-suppressing substance is a composition prepared by cooking... Agent: John A. Thomas07/05/2007 > patent applications in patent subcategories. cataloged USPTO category listing
20070154591 - Chewing gum comprising biodegradable polymers and having accelerated degradability: The invention relates to chewing gum comprising at least one polymer, chewing gum ingredients and enzymes, wherein at least on of said polymers forms a substrate for at least one of said enzymes. According to the invention the degradation of chewing gum comprising a combination of biodegradable polymers and enzymes... Agent: Cantor Colburn, LLP
20070154592 - Sugar-free confectionery comprising xylitol or erythritol with no cooling effect: The subject of the present invention is a sugar-free confectionery rich in xylitol or erythritol, characterized in that it comprises a mixture of xylitol or erythritol and dextrins so as to reduce the cooling effect of the confectionery.... Agent: Young & Thompson
20070154593 - Gadget for displaying advertising, containing papers for used chewing gum: The gadget for displaying advertising, containing papers for used chewing gum can be used in all catering, cultural, sports, educational and other locations, in public transport etc., and may also be offered when chewing gum is actually purchased. It provides opportunities for targeted advertising, and at the same time allows... Agent: Ladas & Parry
20070154594 - Food containing wheat germ obtained from wheat seed and process for producing the same: A processing method is disclosed that provides food or food products which include high oligosaccharide contents by using malt of one or more of wheat, barley, oats and rye as a part of materials for the food or food products. It is possible to provide food or food products which... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.
20070154595 - Enzymatic process for obtaining increased yield of lactobionic acid: A process for obtaining increased yields and/or a reduced reaction time in enzymatic conversion of lactose to lactobionic acid comprising adding to a dairy substrate, such as milk, whey or lactose solution, a carbohydrate oxidase, capable of converting lactose to lactobionic acid, wherein the process is performed under stable control... Agent: Foley And Lardner LLP Suite 500
20070154596 - Batter mix containing modified starch: There is provided a better mix for the coating of food products characterized in that it comprises 0.5-10% dry weight, preferably 1.5-8% dry weight starch alkenyl succinate and 20-98% dry weight, preferably 25-80% dry weight bleached and/or oxidized starch. There is also provided a method of coating food products with... Agent: Fish & Richardson P.C.
20070154597 - Food product with enhanced flavor and moistness and method of making the same: Disclosed is a method of making a food product that includes mixing a salt and at least one seasoning to form a dry moisture retaining composition. The composition is made of about ninety-percent salt and about ten percent of seasoning. The dry moisture retaining composition is applied to the food... Agent: Nath & Associates, PLLC
20070154598 - Process for producing soft-baked pockets comprised of joined fluid-milk infused cereal grains with non-grain fillings: The present invention relates to a process for making soft-baked breakfast pockets comprised of joined fluid-milk infused cereal grains enclosing a non-grain filling component. When formulated with four full ounces of fluid-milk for each one-ounce of dry cereal grains (the same amount and ratio of fluid-milk to dry cereal used... Agent: Harold W. Zukerman
20070154599 - Method of producing edible packaging container: A method of producing an edible packaging container is proposed, comprising the steps of: (a) preparing a kneaded batter; (b) forming an oil-layer region on the center portion of one side of the batter and a water-moisturizing region on the periphery of the same side of the batter; (c) folding... Agent: Shoemaker And Mattare, Ltd
20070154600 - Method of packaging foodstuffs and container packed by said method: The method involves purging of the oxygen content from within the interior of a flexible-walled container by flushing it with an inert gas such as nitrogen. Ideally, the residual oxygen content should be less that 2%, or most preferably, less than 1%. The flushing step may be implemented before, during... Agent: Drinker Biddle & Reath Attn: Intellectual Property Group
20070154601 - Food casing having a transferable, edible inner coating: The invention relates to a foodstuff casing having a textile supporting layer. The textile supporting layer has, on the side facing the foodstuff, an edible, however, essentially water-insoluble coating. The coating contains solid and/or liquid aromatic substances, dyestuffs and/or food flavorings and can be transferred onto foodstuff located inside the... Agent: Propat, L.L.C.
20070154602 - Treatment of cooking oils and fats with calcium silicate-based materials: The treatment of cooking oils and fats with specific types of calcium silicate-based materials to prolong the useful life of such oils and fats within restaurant settings is provided. More particularly, such an invention encompasses the utilization of calcium-based aluminosilicate materials to filter such oils and/or fats or the incorporation... Agent: J M Huber Corporation
20070154603 - Treatment of cooking oils and fats with sodium magnesium aluminosilicate materials: The treatment of cooking oils and fats with specific types of sodium magnesium aluminosilicate materials to prolong the useful life of such oils and fats within restaurant settings is provided. More particularly, such an invention encompasses the utilization of calcium-based aluminosilicate materials to filter such oils and/or fats or the... Agent: J M Huber Corporation
20070154604 - Device and method for forming an elongated dough portion: Device (1) for transforming a dough ball (K, K1, K2) into an elongated dough portion (P, P1, P2), comprising a supply (2) for the dough ball (K), a roller assembly (7, 8) receiving the dough ball (Kl, K2) from the supply (2) for rolling the dough ball (K1, K2) into... Agent: Thomas, Kayden, Horstemeyer & Risley, LLP
20070154605 - System for softening and dispensing frozen confectionary, and process therefor: Means for achieving the object The system of the present invention includes therein a bag-shaped container 100 having an outlet port, the bag-shaped container including therein the frozen solid confectionary; a frozen confectionary softening unit 14 for softening the frozen confectionary in the bag-shaped container by application of pressure in... Agent: Birch Stewart Kolasch & Birch
20070154606 - Method for heat treating a food product emulsion and device for heat treating a food product: The inventive method for treating a food product emulsion during the production thereof comprises supplying said emulsion under pressure to a heat-exchange device, whose housing (1) walls are provided with an internal cylindrical cooling surface, in performing a continuous mechanical action on the emulsion and in moving it with the... Agent: Houston Eliseeva
20070154607 - Dough and method for preparing leavened food product: A dough composition is disclosed comprising native starch, pre-gelatinized starch, egg, milk, bulking agent, and fat, wherein the dough contains less flour than starch as provided by the native and pregelatinized starches combined, and water serves as the primary leavening agent. A method of preparing a dough for a leavened... Agent: General Mills, Inc.
20070154608 - Polymeric antioxidants: wherein: R is —H or a substituted or unsubstituted alkyl, acyl or aryl group; Ring A is substituted with at least one tert-butyl group or substituted or unsubstituted n-alkoxycarbonyl group; Ring B is substituted with at least one —H and at least one tert-butyl group or substituted or unsubstituted n-alkoxycarbonyl... Agent: Hamilton, Brook, Smith & Reynolds, P.C.
20070154609 - Extrudable food composition: A process for making an extruded food product includes providing an extrudable food composition that comprises at least one of alkenylsuccinate starch and emulsifying protein. The extrudable food composition is extruded through a die to form an extruded food product. Optionally, the process can further comprise heating the extrudable food... Agent: Williams, Morgan & Amerson
20070154610 - Lemon ice confection: The present invention teaches an easy to make and low cost lemon ice dessert and a method of making by carefully controlling boiling times and temperatures so as to maintain a natural lemon savor in a straightforward combination of sugar, lemon product and water. The mixture of lemon extracted fluids,... Agent: Barber Legal
20070154611 - Method to produce lupin protein-based dairy substitutes: The present invention relates to a method for preparing a lupin-sourced protein-enriched preparation comprising the steps of: (a) solubilising the proteins from lupin meal using alkaline conditions, (b) precipitating the solubilised proteins, and (c) solubilising the precipitated proteins of step (b); from which lupin milk and derived products is made... Agent: Pillsbury Winthrop Shaw Pittman LLP
20070154612 - Method of manufacture for shelf stable pasteurized cheese shreds: Shelf stable cheeses, especially shredded cheeses, and the manufacture thereof. Cheeses of the invention have good melting properties, are microbiologically safe and resistant to the growth of mold and pathogens when stored at room temperature, and can maintain physical integrity when subjected to temperature abuse. The cheese may be comprised... Agent: Fitch Even Tabin & Flannery
20070154613 - Composition and method for effective lean body mass gain: This invention provides compositions comprising serum protein isolate, whey protein concentrate, and whey protein isolate. The invention also provides methods for increasing lean body mass in a human, comprising administering to the human an effective amount of a composition comprising serum protein isolate and whey protein concentrate.... Agent: Schwegman, Lundberg, Woessner & Kluth, P.A.
20070154614 - Protein beverage and method of making the same: An improved protein beverage/drink composition, is disclosed and provides 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... Agent: Duckor Spradling Metzger & Wynne A Law Corporation
20070154615 - Vegetable and/or fruit drink composition: Provided is a drink containing vegetable juice and/or fruit juice and excellent in ease of drinking. A vegetable and/or fruit drink composition contains from 0.1 to 1.2 wt. % of (A) solids derived from vegetables and/or fruits, (B) an acidic polysaccharide water-soluble dietary fiber, and (C) water.... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.
20070154616 - Wort boiling method and apparatus: An energy-saving method and apparatus for boiling wort in a beer brewing process is easily implemented and managed. The wort (W) to be boiled is supplied to a wort kettle (2) in a batchwise and discontinuous manner, and each batch (C) of wort (W) supplied to the wort kettle (2)... Agent: David M. Quinlan, P.C.
20070154617 - Savoury food composition comprising low-trans triglyceride fat composition: Savoury food composition in a non-compressed free-flowing powdery form comprising powdered fat which is low in triglycerides of trans-fatty acids. More specifically, the fat comprises (a blend of) triglycerides of fatty acids, wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and... Agent: Unilever Intellectual Property Group
20070154618 - Acidic oil-in-water type emulsion composition: The invention relates to an acidic oil-in-water emulsified composition with a high diglyceride content, which contains fats and oils containing 30 wt % or more diglycerides and enzyme-treated yolk treated with one or more enzymes selected from esterase, lipase and phospholipase, wherein an antioxidant is contained at 1000 to 10000... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.
20070154619 - Food product and a process for the preparation thereof: A process to prepare a protein aggregate is provided comprising the steps of decreasing the pH of an aqueous protein solution of one or more undenatured proteins and shearing said solution, whereby the temperature is less than 70 degrees C.... Agent: Unilever Intellectual Property GroupPrevious industry: Plastic article or earthenware shaping or treating: apparatus
Next industry: Coating processes
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