Food or edible material: processes, compositions, and products inventions 08/07

20070202215 - Dietary nutritional supplements for persons consuming alcohol products: A dietary nutritional supplement is designed specifically to address the needs of moderate to heavy alcohol product consumers. The nutritional supplement contains effective amounts of essential components vitamin B2, vitamin B6, vitamin B12 (Cobalamin), vitamin B3 (Niacin), vitamin B1 (Thiamin), Calcium, magnesium, vitamin A, vitamin C (ascorbic acid), folic acid,... Agent: Blynn L. Shideler The Blk Law Group

20070202211 - Animal food composition comprising nut shell: The animal food composition of the present invention is pro-nutritional, and is convenient to the pet owner. The animal food composition promotes a healthy body weight in an animal and is palatable to an animal, provides a highly effective nutritional aid, promotes a means for controlling fecal hair excretion, controlling... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.

20070202212 - Chewing gum containing controlled release acyclic carboxamides: A method for producing a chewing gum, as well as the chewing gum so produced, includes incorporating a modified release acyclic carboxamide into the gum composition. In one embodiment an acyclic carboxamide is made in a modified release structure and formed into particles. The modified release acyclic carboxamide is preferably... Agent: Wrigley & Dreyfus 28455 Brinks Hofer Gilson & Lione

20070202213 - Method for producing transglutaminase composition: The invention provides a treatment method capable of reducing the protease present as an impurity in transglutaminase-containing products without reducing the activity of transglutaminase; a method for manufacturing transglutaminase-containing products with reduced protease activity by a treatment comprising maintaining a transglutaminase-containing product in which protease is present for 10 minutes... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070202214 - Methods and systems for producing ethanol using raw starch and fractionation: The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include fractionating the plant material. The present invention also relates to methods for producing high protein distiller's dried grain from fermentation of plant... Agent: Womble Carlyle Sandridge & Rice, PLLC

20070202216 - Phytase active yeast: The present invention relates to a method for producing a modified Saccaromyces cerevisiea having improved phytase activity, such a Saccaromyces cerevisiae, use of such a modified strain, as well as phytase production, and inositol isomers derived from use of such a modified strain.... Agent: Gauthier & Connors, LLP

20070202217 - Process for producing handheld stir-fried rice grain pockets: The soft-baked stir-fried rice grain pockets of the present invention were developed to be handheld replacements for traditional stir-fried rice grain entrees that have always been consumed from a plate or bowl with a fork or chopsticks. There are numerous recipes for making traditional stir-fried rice grain entrees because every... Agent: Harold W. Zukerman

20070202218 - Ice-containing products: A method is provided for producing an ice-containing product which method comprises in the following order: (i) cooling a product concentrate to a temperature of below −4° C.; (ii) combining the cooled concentrate with frozen particles, a substantial proportion of which have a particle size of greater than 5 mm;... Agent: Unilever Intellectual Property Group

20070202219 - Systems and methods for building an interlocking decorative house: A special tabbed pattern is integrated into a series of forms. The forms may be cookie cutters adapted to cut baked dough or other material set to desired density to provide a series of panels corresponding to the cutters. Alternatively, the forms may be molds, e.g, adapted to receive melted... Agent: Patricia A. Limbach Ryan Kromholz & Manion, S.c.

20070202220 - Food storage preserver: The present invention is an improved food storage container. The container can be a re-sealable flexible bag or a semi-rigid container, either of which is coupled to an absorbent pad. The absorbent pad absorbs excess liquid eluted from the food stored within or formed by condensation during refrigeration. As a... Agent: Ward & Olivo

20070202221 - Reclosable food package having an easy-open feature: The food package includes a base with a food storage compartment and a lid selectively mateable with the base for closing the compartment. The periphery of the base has a flange that abuts a corresponding flange of the lid when the lid is mated to the base to close the... Agent: Fitch Even Tabin & Flannery

20070202222 - Tubular food casing having transferable inner layer: The invention relates to a tubular food casing based on textile material or regenerated cellulose which has on the inside an impregnation or coating which comprises at least one colorant which is transferable to a foodstuff situated in the casing and/or a coloring foodstuff (=coloring agent), but no binder. Particularly... Agent: Propat Cathy R Moore

20070202223 - Egg quality measurement: A method of determining an effective height of albumen of an egg, for calculating Haugh units of the egg, the method comprising: a) breaking the egg and placing its contents on a surface; b) choosing at least one location at which to measure the height of the albumen; and c)... Agent: Wolf, Block, Schorr & Solis-cohen LLP

20070202224 - In-shell pasteurization of eggs: An in-shell egg pasteurization process (10) includes, in a temperature raising stage (16), raising the temperature of albumen of an in-shell egg predominantly by means of microwave radiation to a temperature between 57° C. and 60° C., the albumen temperature being raised at a rate which reduces at least once... Agent: Wood, Herron & Evans, LLP

20070202225 - Cold gelling pastry glaze based on pectin: The present invention relates to liquid or semi-liquid pastry glaze, gelling on contact with a support, in particular to cold gelling pastry glazes obtained by solubilizing a Ca2+ reactive low methoxylated pectin, preferably a low methoxylated-amidated pectin and by applying conditions of brix, pH and/or suboptimal Ca+2 levels or other... Agent: Knobbe Martens Olson & Bear LLP

20070202226 - Packaged frozen foods and methods for preparation: A frozen food product has one or more food items selected to provide to a human being a specific proportion of a published daily requirement of nutritional value, the food items quick frozen, and encased in a sealed polymer envelope. A computerized system relates stored data about clients and products... Agent: Central Coast Patent Agency, Inc

20070202227 - Method and apparatus for consumable powder reconstitution and frothing: A method and apparatus for reconstituting consumable powder(s) with a liquid to provide a food liquid such as milk, cappuccino-type beverage, or soup with or without froth. The powder is introduced into a container and pre-wetted by an intersecting liquid spray. Further mixing occurs in the container. The container may... Agent: Borden Ladner Gervais LLP

20070202228 - Extrusion mold and method of use: In one embodiment of the invention a mold system and method of use are provided such that aqueous starch-based compositions and baked goods articles that use the conversion of water to steam may be produced using an extruder that allows the venting of such gases and/or steam. The extruder is... Agent: Perkins Coie LLP

20070202229 - Method and arrangement for portion cutting of food items, and use of a cutting device in the arrangement: The invention relates to a method and an arrangement for portion cutting of food items, especially meat products, into pieces of predetermined shape, such as quadratic meat pieces, where the method comprises the following steps: feeding of the items in a first cutting device in a first feeding direction, in... Agent: Pearne & Gordon LLP

20070202230 - Breadmaking processes and products: The invention relates to prebaked frozen dough piece which makes it possible to produce a totally baked bread product for at least 5 minutes and to corresponding methods, baked products and improving agents.... Agent: Birch Stewart Kolasch & Birch

20070202231 - Frozen aerated confection and method of production: Frozen aerated packaged ice confection with very high softness at −18° C. which keeps this property without shrinkage or layering up to the final consumer over the product shelf life contains polyol and vegetable fibre.... Agent: Bell, Boyd & Lloyd LLP

20070202232 - Stabilized phosphatase formulations: The invention relates to a stabilized solid or liquid enzyme formulation comprising at least one phosphatase and at least one stabilizing agent selected from the group consisting of agar, algin, carrageenan, furcelleran, ghatti gum, tragacanth gum, gum karya, guaran, locust bean gum (=carob bean gum), tamarind seed gum, arabinogalactan, xanthan... Agent: Connolly Bove Lodge & Hutz, LLP

20070202233 - Plant cell-derived pectin: It is intended to find characteristics of a pectin having a high molecular weight as compared with the existing pectins which are obtained by extracting plants and provide a method whereby the pectin can be supplied in a large amount. A callus derived from a plant is cultured so as... Agent: Buchanan, Ingersoll & Rooney PC

20070202234 - Coffee flavour dispenser: The present invention relates to a flavour dispensing mechanism, for a coffee dispensing machine, and to a method of incorporating such mechanism into a coffee dispensing machine. The flavouring mechanism draws a metered amount of a flavouring liquid from one or more flavouring liquid source to a corresponding delivery tube... Agent: Baker & Hostetler LLP

20070202236 - Flavored cheese slices and methods for flavoring cheese: A sliced, flavored cheese product and methods of flavoring cheese is disclosed in which individual slices of cheese are separated by an interleaf paper barrier that includes a flavoring component, such as smoke flavor, applied to at least one of the two surfaces thereof. By placing each cheese slice in... Agent: Reinhart Boerner Van Deuren S.c. Attn: Linda Kasulke, Docket Coordinator

20070202235 - Intermediate dairy mixture and a method of manufacture thereof: An intermediate dairy mixture and methods of manufacture are disclosed. The intermediate dairy mixture may be used as a base to form a dairy product, such as processed cheese, cream cheese, yogurt, and the like. The intermediate dairy mixture includes a protein powder having greater than 40 percent protein, a... Agent: Fitch Even Tabin & Flannery

20070202238 - Agarobiose-containing composition: A material containing agarobiose; a method for preparing the material; and a food, a drink or a seasoning using the material, which is tasty and has the effect of alleviating a stimulant taste and of enhancing the depth of sweetness.... Agent: Browdy And Neimark, P.l.l.c. 624 Ninth Street, Nw

20070202237 - Capsule with biasing sealing member: A capsule for containing beverage ingredients is designed to be inserted in a beverage production device in order to have water under pressure enter the capsule in order to interact with the ingredients in the capsule. The capsule includes a base body and a foil member closing the base body... Agent: Winston & Strawn LLP Patent Department

20070202239 - Oil or fat compositions: (B) from 0.001 to 1% by weight of ingredient (A) of a carboxylic acid selected from C2-8 hydroxycarboxylic acids, dicarboxylic acids and tricarboxylic acids, and salts derivatives thereof, and mixtures thereof; (C) from 0.001 to 5% by weight of ingredient (A) of an antioxidant; and (D) from 0.05 to 4.7%... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070202240 - Accelerated method for drying and maturing sliced food products: It includes the stages of a) Slicing that product in slices with a 5 determined thickness, b) Partially drying those slices with a pressure lower than the atmospheric pressure and, optionally, with a simultaneous energy supply, c) Applying a modified atmosphere to the 10 product, d) Maturing that sliced food... Agent: Ratnerprestia

20070202244 - Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same: A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed.... Agent: Fitzpatrick Cella Harper & Scinto

20070202243 - Organoleptically improved, in particular, storage stable hard candy: The present invention relates to hard candies having improved storage characteristics as well an improved sensory profile and method for their manufacture.... Agent: Harness, Dickey & Pierce, P.L.C

20070202241 - Process for manufacturing chocolate mass, machine and compact installation for the chocolate mass processing: The invention is related to a process for chocolate mass manufacturing, that comprises the following steps: a) dry pre-grinding of raw material; b) product conching in “U” type conch 9 for intensive chocolate processing, c) liquefaction and cooling of chocolate mass; d) final grinding of chocolate mass. The invention is... Agent: Birch Stewart Kolasch & Birch

20070202242 - System for manufacturing edible greeting cards: In an embodiment, a user provides a customized greeting via an input device. The input device is in communication with a controller. In response to the customized greeting, the controller causes a confection to be shaped in accordance with the customized greeting. Once the confection is shaped, the confection is... Agent: Banner & Witcoff, Ltd.

20070196539 - Composition and method for preparing food and beverage products with improved taste impression containing protein and fruit juices nutritionally supplemented with calcium and trace minerals: The present invention provides a food product comprising: calcium citrate malate in an amount providing a level of solubilized calcium of at least about 0.18% by weight of the product, and a level of total acids of at least about 0.7% by weight of the product; vitamin D in an... Agent: Jagtiani + Guttag

20070196534 - Non-crystallizing syrups containing sorbitol and their use in chewing gum: An aqueous syrup for use in chewing gum, particularly pellet gum, comprises, on a dry basis, greater than about 98% polyols, of which i) about 50% to about 90% is sorbitol, ii) about 3% to about 30% is maltitol, iii) about 2% to about 20% are polyols, other than sorbitol... Agent: Wrigley & Dreyfus 28455 Brinks Hofer Gilson & Lione

20070196535 - Wine storing apparatus: Apparatus for storing wine is described, operable particularly for storage/refinement on the lees of all types of still wine, comprising a reservoir, provided with a rotary doctor blade device and/or blowing devices arranged to act on the surface of the bottom wall of the vessel to prevent sedimentation of the... Agent: Sughrue Mion, PLLC

20070196536 - Phytase active yeast: The present invention relates to a method for producing a modified Saccaromyces cerevisiea having improved phytase activity, such a Saccaromyces cerevisiae, use of such a modified strain, as well as phytase production, and inositol isomers derived from use of such a modified strain.... Agent: Gauthier & Connors, LLP

20070196537 - Handling apparatus for handling compacted curd blocks: A handling apparatus is disclosed for handling compacted cheese curd blocks. The handling apparatus includes a transporting device for transporting said pressing moulds in between the trough and a transfer area and for enabling the pressing moulds with cheese blocks inside to be turned into a transfer position with the... Agent: Harness, Dickey & Pierce, P.L.C

20070196538 - Ice-containing products: An ice-containing product is provided which comprises at −18° C., (i) a first population of frozen particles, which first population consists essentially of frozen edible particles, or a mixture of frozen edible particles and ice particles, having a particle size of greater than 0.5 mm; and (ii) a second population... Agent: Unilever Intellectual Property Group

20070196540 - Assembly line technique for food production and pull-apart food product and method: An assembly line technique is described in which food items with a deposited layer of smear prior to baking can be cut and segregated into small pieces. The food pieces are deposited randomly into an ovenable serving container in such a way as to reduce contact between the smear coated... Agent: Blackwell Sanders Peper Martin LLP

20070196542 - Consumable product container assembly: A container is provided for dispensing a plurality of consumable products and can include a lid and a receptacle. The container may be portable and placed in various settings. The container may be sized and shaped to fit in a standard cup holder. The container may be configured to be... Agent: Bell, Boyd & Lloyd LLP

20070196541 - Domed food container system: A rigid polymer domed food container system suitable for heated food products is described. Recessed vents in the lid of the food container systems permit stacking of multiple container systems while allowing heated gases to escape without restriction. Other features of this container system include the retention of food product... Agent: Terrance Mason

20070196543 - Food strorage apparatus and method for controlling the same: A food storage apparatus to sterilize bacteria living in food and a method of controlling the same. The method includes starting an ordered fermentation (maturing) operation in response to a user's input including setting of a target degree of fermentation, detecting a present degree of fermentation of food stored in... Agent: Staas & Halsey LLP

20070196544 - Oil resistant packaging: Oil resistant package material and packages prepared therefrom have cyclodextrin incorporated in or adjacent to a film layer of the package to reduce the permeation of oil through the package material, and particularly out of the package. The film layer comprises a polymer that coordinates or bonds with a cyclodextrin... Agent: General Mills, Inc.

20070196545 - Holding device for ice-cream cones and method for the use thereof: A holding device (4) for ice-cream cones (2) and made of paper, cardboard, plastic or of a laminate thereof, the holding device (4) including a holder part (6) with a circular opening (8) which is adapted for receiving a cornet or a cone (2) with edible ice, for example soft... Agent: Antonelli, Terry, Stout & Kraus, LLP

20070196546 - Method and apparatus for removing contaminants from an alcoholic beverage: A method of removing or reducing a component of a foodstuff is disclosed. One method utilizes an ion exchange resin configured with a strongly basic counter-ion such as a quaternary amine. The strongly basic anion may be exchanged with a second anionic group such as hydroxyl, or a weak acid... Agent: Weide & Miller, Ltd.

20070196547 - Automatic food product breading apparatus: An apparatus for coating or breading food products, such as chicken parts, includes a rotating drum with end caps closing the loading and discharge ends of the drum. Apertures are defined in the end caps for the passage of the food product, in which the apertures are situated along the... Agent: Maginot, Moore & Beck, LLP Chase Tower

20070196548 - Process for modified production of filled one-shot confectionery products: Process for making a filled confectionery product, in particular a filled chocolate product, using a modified one-shot process to add a filling material and a cover material to a pre-made shell material. The modified one-shot process deposits an edible filling and an edible material into an edible shell that is... Agent: Fitch Even Tabin & Flannery

20070196549 - Method and apparatus for killing pathogens on fresh produce: A method of cooling fresh produce and killing surface pathogens on the fresh produce in a controlled environment. A hydrogen peroxide-containing sanitizing gas is introduced into the controlled environment to contact the fresh produce. The concentration of the sanitizing gas is reduced to a safe level and the produce is... Agent: Haynes Beffel & Wolfeld LLP

20070196550 - Edible product: Disclosed herein is a layered edible product comprising a core including a pretreated fruit seed component; and at least one layer of dried fruit component, enveloping, covering, or at least partially diffusing into said core.... Agent: Fay Sharpe LLP

20070196551 - Method for making coffee: A method for brewing coffee, comprising the steps of transferring ground coffee to a brewing chamber, compressing the ground coffee, and forcing pressurized hot water through the ground coffee, thereby causing brewed coffee to emerge through a micro-filter, wherein the ratio of weight of ground coffee contained in the brewing... Agent: Jones Day

20070196552 - Mobile apparatus provided with a surface for cooking by contact: Apparatus (20) for cooking food by contact comprising a continuous cooking surface (26) heated on its underside by one or more gas burners (33) which are housed in one or more combustion chambers (25) and which are supplied with fuel gas by a portable tank (B). The continuous cooking surface... Agent: Law Offices Of James E. Walton, PLLC

20070196553 - Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures: Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are... Agent: Winston & Strawn LLP Patent Department

20070196554 - Processed cheeses comprising dietary fiber gel: According to the present invention, fat and caloric content of processed cheese sauce can be reduced by the replacement of a portion fat content normally found in processed cheese sauce with an amount of dietary fiber gel. The result is that fat and caloric content of processed cheeses can be... Agent: Timothy J. Fullin J.d., Ll.m.

20070196555 - Chili barbecue sauce and method of preparation: Barbecue and dipping sauces and methods of preparing such sauces are described.... Agent: Wesley B. Ames AmesIPLaw

20070196556 - Process for the roasting of cocoa: The invention relates to a process for roasting cocoa and to a process for the manufacture of cocoa liquor, cocoa powder and cocoa butter. The invention further relates to cocoa liquor, cocoa powder and cocoa butter obtained by the processes of the invention, their use in the manufacture of chocolate... Agent: Fish & Richardson P.C.

20070196557 - Edible free-flowing plant-origin powder and a method for producing the same: The present invention pertains to free flowing food additives powders comprising processed fruit juice being loaded on a plant-origin solid support.... Agent: Fay Sharpe LLP

20070196558 - Method of application of body taste enhancer comprising long-chain highly unsaturated fatty acid and/or its ester: The purpose of the invention is to enhance the body taste, taste and flavor of foods. Thus, the present invention is related to a method for enhancing or making better body taste or taste of the foods by adding n-3 long-chain highly unsaturated fatty acid having 20 or more of... Agent: Birch Stewart Kolasch & Birch

20070196559 - Brown rice having increased contents of functional components and method for manufacturing the same: By use of a device having a construction similar to that of a grain dryer, high-humidity air is applied to brown rice that is being transferred in a circulating manner through the device, the moisture of the brown rice is increased at water addition rates of 0.1 to 0.3%/hour in... Agent: Staas & Halsey LLP

20070196560 - All natural omega enriched peanut butter: A peanut butter and/or peanut butter spread is disclosed which contains essentially all natural ingredients. The peanut butter and/or peanut butter spread includes peanut particles, peanut oil and a natural stabilizer. Preferred ingredients are described for making the natural stabilizer, and in one embodiment of the invention, the natural stabilizer... Agent: Lawrence Edelman, Esq

20070190206 - Method for producing bread: In a method of producing bread which includes the steps of mixing separate leaven or yeast into bread dough, fermenting the dough, dividing and forming the dough, fermenting the dough again, and baking the thus fermented dough, the baking step includes at least one baking stage and at least in... Agent: Wenderoth, Lind & Ponack, L.L.P.

20070190209 - All natural multivitamin and multimineral dietary supplement formulations for enhanced absorption and biological utilization: The present invention includes compositions and methods for a dietary supplement formulation containing a standardized source of plant-derived minerals, one or more natural vitamins or provitamins and one or more natural plant extracts.... Agent: Chalker Flores, LLP

20070190207 - Method of processing green coffee beans: The invention provides a method of processing green coffee beans that improves the aromas and flavors of green coffee beans through simple means, allowing richly fragrant green coffee beans that have unique aromas to be obtained with ease. A method of processing green coffee beans includes a fermentation process by... Agent: The Webb Law Firm, P.C.

20070190208 - Novel food production process: Process for the production of a food or feed product, comprising adding an enzyme to the surface of an intermediate form of the food or feed product, and subsequently applying at least one heating step, whereby the enzyme is capable of modifying amino acids present in the intermediate form of... Agent: Nixon & Vanderhye, PC

20070190210 - Food casing with a binder layer which comprises transferable additives: The invention relates to a single- or multilayer, flat or tubular food casing incorporating a carrier based on a water-insoluble, thermoplastic polymer, a polymer of animal or vegetable origin or regenerated or precipitated cellulose, and a coating. The carrier is a textile material or a film or a combination thereof.... Agent: Propat, L.L.C.

20070190211 - Milk mineral water, processes for manufacturing thereof and beverages containing milk mineral water: Milk mineral water having a low energy level, manufacturing thereof using different filtration methods and beverages containing such mineral water as essentially sole liquid.... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP

20070190212 - Food waste drying apparatus: The food waste drying apparatus of the present invention having a main body 10, a food waste receiving tub 16 provided in the main body, a heater 24 heating and drying food waste contained in the food waste receiving tub 16, and a suction fan 32 and a suction pipe... Agent: Darby & Darby P.C.

20070190213 - Processes for encapsulating protein and products thereof: Methods of encapsulating fully denatured or partially denatured protein (e.g., whey) involving milling the protein into a fine powder, pouring the powdered protein into a bowl containing an encapsulating agent (e.g., lipid), heating the combination until the encapsulating agent melts, and mixing the combination until the protein is completely covered/encapsulated.... Agent: Usda, Ars, Ott

20070190214 - Apparatus for shaping, forming or embossing chocolate products: An apparatus for forming, shaping or embossing chocolate confectionery with a chilled forming member and which does not use a mold.... Agent: Fitzpatrick Cella Harper & Scinto

20070190215 - Method of making a pizza crust: A method of making a pizza crust or the like by grinding pre-soaked par-boiled rice and pre-soaked beans (black gram) in the ratio of 3:1 Setting aside the mixture for about 12 hours under warm temperature for fermentation process to take place, pouring the fermented batter in a pizza pan... Agent: Sail Katta Reddy

20070190216 - Method for the production of pasta, pasta obtainable according hereto and system for carrying out said method: The invention relates to the production of pasta, particularly pasta made of gluten-free raw materials such as flour and/or semolina based on maize, rice, millet or barley or starch, wherein the method comprises the following steps: a) preparation of a raw material-dry mixture; b) incorporation of water into the raw... Agent: Heslin Rothenberg Farley & Mesiti PC

20070190217 - Systems for manufacturing noodle casings: A system for manufacturing noodle casings includes a take-out device disposed between two conveyers. One of the conveyers serves to transfer a noodle sheet that has been punched to form noodle casings. The other of the conveyers serves to transfer a remaining noodle sheet. The take-out device is operable between... Agent: Dennison, Schultz & Macdonald

20070190218 - System for microorganism control: A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof in order to reduce the microorganism level thereofis provided wherein thenuts are sequentially moisturized by application of water and then subjected to infrared radiation, preferably through a series... Agent: Hovey Williams LLP

20070190219 - Fermented tea obtained by tea-rolling processing of tea material leaves and loquat leaves, and composition having extract contained in fermented tea as active component: A fermented tea produced by primary-drying tea material leaves by means of a primary tea rolling dryer (primary drying step) to adjust the moisture content of raw leaves (tea material leaves) of bancha with low qualities (the second crop of tea, the third crop of tea, the shuto-bancha, the skiffed... Agent: St. Onge Steward Johnston & Reens, LLC

20070190220 - Method for preparing a dairy product: A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T1 no lower than the melting point of the ester, and particularly at a temperature of 35-80° C.,... Agent: Young & Thompson

20070190221 - Method and apparatuses for healthy rice cooking and removing starch in rice: Method and apparatuses for healthy rice cooking and removing starch in rice is disclosed. There is provided a rice cooker, including an inner pot, an outer case with control buttons, power input terminal, a thermostat component, a control circuit, a rice cooker lid and a heater plate. The inner pot... Agent: Nixon & Vanderhye, PC

20070190222 - Germinated brown rice: It is intended to provide germinating brown rice having an improved taste and cooking characteristics. Namely, germinating brown rice containing at least a direct reducing sugar component in an elevated amount compared with the starting brown rice and, if necessary, further containing α-starch prepared by the gelatinization of a part... Agent: Knobbe Martens Olson & Bear LLP

20070190223 - Soy/whey protein recovery composition: A novel soy/milk protein composition is disclosed which can be in drink, powder or gel from which acts as a sports recovery drink restores tissue to its pre-exercise or illness state, reduces muscle glycogen breakdown, and acts to forestalls and prevent the catabolic effects of strenuous exercise. The composition includes... Agent: Mckee, Voorhees & Sease, P.L.C Attn: Pennsylvania State University

20070190224 - Ruminant feed production methods and systems: Methods, systems, and computer program products for use in producing feed for a ruminant utilize information about sources of blood meal to provide a formulation for an optimum and cost-effective feed. The ruminant feed has a minimum metabolizable nutrient level for at least one nutrient, e.g., protein. Ruminant feed may... Agent: Ratnerprestia

20070190225 - Process for producing sausage from fish: Process for producing sausage-like product from fish, in which ingredients are added to a chunk of fish meat, for achieving maximum preservation of the unchanged anatomy and form of the tissue of the chunk, either before or after inserting the chunk into a tumbler. The chunk is tumbled in the... Agent: Kinney & Lange, P.A.

20070190227 - Methods of dispersing protein in water: An easily dispersible granule of soybean protein comprises powdery soybean protein whose surface is coated with a carbohydrate, which is not readily digestible, wherein the carbohydrate is present in an amount of at least 5 parts by weight per 100 parts by weight of the powdery soybean protein. A method... Agent: Archer Daniels Midland Company

20070190226 - Seasoning: The present invention relates to a body taste enhancer and a seasoning for food or drink which comprises a peptide having glycine and L-proline as the first and the second amino acids from the N-terminal, respectively, and having a molecular weight of 1000 or less, for example, a peptide consisting... Agent: Antonelli, Terry, Stout & Kraus, LLP

20070190228 - Spray-dried starch hydrolysate agglomerate product and method for preparing a spray-dried starch hydrolysate agglomerate product: A spray-dried starch hydrolysate agglomerate product has a dextrose equivalent between 5 and 35, a moisture content <6% by weight, an unpacked bulk density between 0,4 and 0,6 g/cm3, compressibility less than 10%, particle sizes <5% by weight is >500 micron and <5% by weight is <53 micron, average particle... Agent: James C Wray

20070184149 - Coated chewing gum: A chewing gum product includes a center portion and a coating portion. The center portion includes a polyol component, gum base, an intense sweetener, a flavoring agent, and less than 1% glycerin. The polyol component includes a single polyol selected from the group consisting of isomalt, maltitol, and erythritol and... Agent: Brinks Hofer Gilson & Lione

20070184150 - Liquefaction process: The present invention relates to a process of liquefying starch-containing material, with a bacterial alpha-amylase at a temperature in the range from 65-75° C. for 1 to 2 hours. The invention also relates to a process of producing a fermentation product, preferably ethanol, using the liquefaction process of the invention.... Agent: Novozymes North America, Inc.

20070184152 - Fortified soft drink for hangover relief: A soft drink and method of producing a soft drink that is a fortified, normally zero calorie beverage, formulated with natural flavors such as lemon or berry that can be formulated from L-Gluamine, sodium bicarbonate, a potassium salt like potassium chloride or potassium gluconate, caffeine with optional B vitamins, folic... Agent: Clifford H. Kraft Suite 274

20070184151 - Use of a polyamine-poor composition for the production of a medical human food: The disclosure relates to a novel use of a food composition for human use, having fewer than 1600 picomoles of polyamines, for the production of a medical food which is intended to combat a syndrome or pathology involving N-methyl-D-aspartate receptor subunit NR2-B.... Agent: Westman Champlin & Kelly, P.A.

20070184153 - Multiple antioxidant optimal health/veterans ultimate complete formulations: The invention is directed to a method for administering antioxidant micronutrient formulations comprising multiple dietary and endogenous antioxidants, B-vitamins, vitamin D and minerals at appropriate dosages and dose schedules particularly chosen to produce long-term ‘optimal health’ effects in individuals of various age groups and occupations, with particular emphasis on reducing... Agent: Ostrolenk Faber Gerb & Soffen

20070184154 - Pouch for steaming vegetables: A flexible pouch for cooking a food item using microwave energy. The pouch includes a base configured to retain hot gases above atmospheric pressure within the pouch to heat and cook the food item when the package is exposed to microwave energy. The pouch also includes a cover comprising a... Agent: General Mills, Inc.

20070184155 - Antimicrobial ice compositions, methods of preparation, and methods of use: The invention includes antimicrobial ice compositions (also called frozen antimicrobial compositions), methods of preparing the compositions, and methods of using the compositions. The frozen composition includes a peroxycarboxylic acid and hydrogen peroxide. The compositions are used to prevent spoilage and microbial contamination of perishable foods, such as fresh fruit, fresh... Agent: Audrey A. Millemann Weintraub Genshlea Chediak

20070184156 - Method for continuously processing meat substrates using a marinade with increased viscosity: A method for continuously processing meat substrates, such as poultry, includes placing a meat substrate in a package sized to contain the meat substrate and a predetermined amount of a marinade. The marinade generally comprises a solute and water, but optionally includes a soluble or insoluble seasoning and other ingredients.... Agent: Ratnerprestia

20070184157 - Hot fill and quick chill process for premium quality juice: A process for hot filling and quick chilling a premium juice, while retaining the premium qualities of the juice, by quickly chilling the juice following the hot fill process and by maintaining refrigeration of the juice through out storage and shipment of the juice. The process further includes rapidly chilling... Agent: Lott & Friedland, P.A.

20070184158 - Methods and apparatus for removal of degradation byproducts and contaminants from food grade oil: Methods, particles and devices are disclosed which are suitable for food-grade oil filtration. Disclosed particles may comprise an inert porous inner particle and at least a partial coating on the inner particle that comprises a polymer comprising at least one amine, amino or imine group.... Agent: Elmore Patent Law Group, PC

20070184159 - Processes for recovery and separation of grain pericarp from endosperm: An improved wet milling process is provided that allows for separation of seed coat particles from the horny endosperm particles of seed. The process uses soaking and grinding to produce seed coat flake particles and horny endosperm particles that may be separated using movement of liquid slurry of the particles,... Agent: Patricia A. Sweeney

20070184160 - Vegetable dough, a process for its production and vegetable bakery products made therewith: Vegetable-based dough that comprises softened gluten and added vegetable material. The vegetables comprise legumes and/or fruits and/or fibers. The Vegetable dough essentially consists of softened gluten in admixture with vegetable materials or of an essentially homogeneous mixture of softened gluten, to which vegetable material has been added. The vegetable dough... Agent: Kevin D Mccarthy Roach Brown Mccarthy And Gruber

20070184162 - Method for preparing an intermediate food product based on potatoes and/or cereals and/or legumes and derivatives thereof for the production of snacks: The present invention relates to a method for the industrial preparation of an intermediate food product based on potatoes, cereals, and/or legumes and derivatives thereof for the production of foods such as pasta and snacks. Particularly, the invention relates to an industrial method that allows processing a food dough such... Agent: Shoemaker And Mattare, Ltd

20070184161 - Square dough products and method of making the same: A dough sheeting system for sheeting highly viscous bagel dough is presented. A continuous sheet of bagel dough is sheeted on a sheeting table including a satellite roller device, a cross roller device, and a gauging roller device arranged in series. The sheeting table reduces the dough sheet to a... Agent: Morgan Lewis & Bockius LLP

20070184163 - Non-hygroscopic flavor particles: The invention relates to flavorings. In particular, the invention relates to extruded flavors that are capable of retaining their particle shape and integrity when exposed to high temperature and humid environments.... Agent: International Flavors & Fragrances Inc.

20070184164 - Methods of making and using nutritional compositions: The invention provides premixes in solid particulate form comprising fruit seed or fruit seed fractions for the preparation of food products supplemented with linolenic acid, soluble or insoluble dietary fiber, antioxidants, phytochemicals or any combination thereof, and methods of preparing and using the premixes and supplemented food products of the... Agent: Elmore Patent Law Group, PC

20070184165 - Compositions and methods for improving the efficiency of preservatives in foods: The invention relates to a composition which comprises component (1) and at least one of components (2), (3) and (4): (1) a completely water-soluble antioxidant which is a Labiatae tissue extract containing sodium rosmarinate; (2) ascorbic acid, isoascorbic acid and (or) their non-toxic water-soluble salts in a weight ratio to... Agent: Stites & Harbison PLLC

20070184166 - Frozen or fresh batter mix and cake: A batter is described, along with the use of the batter to provide frozen, unbaked cakes which may quickly be baked in an oven. The batter consists preferably of soft wheat flour, salt, granulated sugar, sour cream, cream cheese, butter, eggs and extract flavoring all mixed in proportions that allow... Agent: Mrs. Phyllis D. Price

20070184167 - Preservation of flavanols or antioxidants in food products: The invention provides, in one aspect, a method of making a cocoa-containing food product or ingredient and preserving the levels of a particular polyphenol compound, a collection of polyphenol compounds, and/or total polyphenols present. Certain commonly used baking methods for chocolate cakes and food products use leavening agents that create... Agent: Wiley Rein LLP

20070184168 - Low-carbohydrate milk with original calcium: A stabilizer-free, palatable low-carbohydrate milk product with 90 to 250 kJ/100 g, and with essentially all of the original milk calcium retained, and all of the original milk proteins, and a process for manufacturing such a milk product, wherein a milk product is adjusted to pH 7.0 to 9.5 prior... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP

20070184169 - Process for drying high-lactose aqueous fluids: Systems and methods for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, are described. The preferred process includes concentrating HLAF containing from about 1 to about 35% solids, wherein at least 50% of the solids are lactose, to form a concentrated HLAF containing from... Agent: Gray, Plant, Mooty, Mooty & Bennett, P.A.

20070184170 - Process for drying high-lactose aqueous fluids: Systems and methods for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, are described. The preferred process includes concentrating HLAF containing from about 1 to about 35% solids, wherein at least 50% of the solids are lactose, to form a concentrated HLAF containing from... Agent: Gray, Plant, Mooty, Mooty & Bennett, P.A.

20070184171 - Process for drying high-lactose aqueous fluids: Systems and methods for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, are described. The preferred process includes concentrating HLAF containing from about 1 to about 35% solids, wherein at least 50% of the solids are lactose, to form a concentrated HLAF containing from... Agent: Gray, Plant, Mooty, Mooty & Bennett, P.A.

20070184173 - Food product and process therefor: For the purposes of preparing a food product, a foam including coffee as main ingredient is distributed in a mold and subsequently solidified through freeze-drying. The foam is obtained starting from a respective liquid precursor, which is emulsified through a gas. The liquid precursor also preferably includes a milk product... Agent: Heslin Rothenberg Farley & Mesiti PC

20070184172 - Method of flavoring hot liquids: A delivery system for providing flavoring to a hot beverage, including a hot water soluble edible material having and a flavoring substance coupled to the material. When the material is placed into a beverage having a temperature of between about 130 and about 200 degrees Fahrenheit, the material dissolves without... Agent: Bingham Mchale LLP

20070184174 - Packaged beverages: Packaged beverages contain the following ingredients: (A) from 0.07 to 0.45 wt. % of non-polymer catechins, (B) from 0.06 to 0.5 wt. % of ascorbic acid or a metal salt thereof, and (C) non-polymer catechingallates. A content weight ratio (C/A) of the non-polymer catechingallates (C) to the non-polymer catechins (A)... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070184175 - Continuous production of cereal flour and whole-cereal flour for grain-based foods, using a low-moisture precooking: A bioprocess and apparatus for the continuous production of novel masa and whole-corn flours as cereal-base and functional-food ingredients. The bioprocess includes providing a fine grind fraction of corn kernel; combining the fine grind fraction of corn kernel with at least one endoamylase to produce an enzyme-added fine grind; moist-heat... Agent: Young & Thompson

20070184176 - Seasoning composition, seasoning material, and process for producing foods using the same: Seasoning compositions which contain, with respect to 100 parts of potassium chloride, 1.5 to 70 parts by weight of histidine or its salt, 4 to 100 parts by weight of lysine or its salt, 2 to 100 parts by weight of sodium inosinate or sodium guanylate, 20 to 130 parts... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070184177 - Food products comprising a slowly digestible or digestion resistant carbohydrate composition: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to... Agent: Williams, Morgan & Amerson

20070178187 - Chewing gum compositions including free neotame sweetener compositions: Included are gum compositions which include free, unencapsulated neotame. These compositions provide sweetness without the need for a modifying agent to increase release of the neotame from the gum.... Agent: Hoffmann & Baron, LLP

20070178188 - Chewing gum compositions including free neotame sweetener compositions: Included are gum compositions which include free, unencapsulated neotame. These compositions provide sweetness without the need for a modifying agent to increase release of the neotame from the gum.... Agent: Hoffmann & Baron, LLP

20070178189 - Sparkling alcoholic beverage and process for producing the same: The present invention provides an alcoholic beverage with improved a foam stability. A processing method of an alcoholic beverage with improved foaming properties comprising a process for processing a pre-fermentation, wherein a pea protein which was extracted and was obtained from green peas is added to a pre-fermentation liquid. The... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070178190 - Grape treatment method for wine production and winemaking container: A grape treatment process for barrel winemaking, the grapes having if desired been de-stemmed and crushed. A barrel (30) equipped for the practice of this grape treatment process is also disclosed. The barrel has a base (32) including an opening (56) with a closure plate (58), an outlet (40) and... Agent: Young & Thompson

20070178191 - Wine produced using tender coconut and product: The invention is related to the production of wine from tender coconut named tender coconut wine. The ingredients are Tender coconut water or tender coconut water and its soft kernel mix collected from farm fresh tender coconuts of seven months ripe or less, sugar, cinnamon, clove, dry vanilla, fruit juice... Agent: Mathew R. P. Perrone, Jr.

20070178192 - Nutrition trace element composition: The present invention relates to a composition with trace elements for nutrition. The composition is characterised by an increased content of selenium and/or zinc as a trace element.... Agent: Leydig Voit & Mayer, Ltd

20070178193 - Mineral-fortified beverage composition: Mineral-fortified beverage concentrate and beverage compositions are provided. The mineral-fortified composition may be a reduced-calorie beverage concentrate and beverage. Various additives and adjuvants are provided to prevent an objectionable chalky taste from beverages that are made with the mineral-fortified beverage concentrates of the invention.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20070178195 - Beverage container with pre-salted rim and method of production: A method for producing a beverage container have a rim pre-coated with a flavored solid substance for use with alcoholic and non-alcoholic beverages utilizes a commercially available butter spreader to coat the rim of the beverage container with a food-grade adhesive. The adhesive-coated rim is then placed in contact with... Agent: James T. Robinson

20070178194 - Prepackaged food kit: A prepackaged food kit (20) for making or assembling s'mores generally includes a base tray (22) defining at least one compartment (24). The at least one compartment including a plurality of biscuits (30), a plurality of confection pieces (32), and a plurality of marshmallows (34). The kit also includes a... Agent: Christensen, O'connor, Johnson, Kindness, PLLC

20070178196 - Apparatus and method for separating stacks of food products slices: A system for separating multiple stacked slices of food slices includes a plurality of overlying food slices that are arranged in at least two columns, with a first column having a side adjacent to a side of a second column. Each of the plurality of food slices are separated by... Agent: Brinks Hofer Gilson & Lione

20070178197 - Container having internal reservoir: A container includes a first tray, and a second tray disposed within the space of the first tray to define a reservoir therebetween. The first tray has a first bottom wall and a surrounding first sidewall, which extends generally upwardly from the first bottom wall to define a space therein.... Agent: Baker Botts L.L.P.

20070178198 - Making pastry shells: Apparatus for making variously shaped pastry shells includes an annular baking ring supported on a horizontal lower plate to define an upward-facing female die. A gasket is disposed between the baking ring and the plate. An upper plate is positioned above and parallel to the lower plate, and includes a... Agent: Macpherson Kwok Chen & Heid LLP

20070178199 - Granulate containing a functional food ingredient and method for the manufacture thereof: The present invention relates to a composition comprising at least 0.1 wt. % of granules suitable for use in foodstuffs, said granules having an average diameter in the range of 30-3000 μm and comprising: a. 3-70 wt. of a plurality of non-lipophilic particles with an average diameter in the range... Agent: Abelman Frayne And Schwab

20070178200 - Edible candy confection with improved shelf-life and method of making thereof: An edible candy confection and a method of making the confection is disclosed. The method includes the steps of freezing fresh fruit, coating the frozen fruit with sugar solids sufficient to reach a critical mass, keeping the fruit frozen during the coating process, depositing a wafer, placing the coated fruit... Agent: Barlow, Josephs & Holmes, Ltd.

20070178201 - Method for preparing hypoallergenic fruit and/or vegetable derivatives: The object of the present invention is a novel transformation process of fruits and vegetables for manufacturing industrial derivatives such as hypoallergenic juices, puree and concentrates, etc. mainly intended for individuals suffering from OAS (Oral Allergy Syndrome) following the consumption of traditional industrial derivatives, but also for general consumption to... Agent: Dickstein Shapiro LLP

20070178202 - Method for recovering a secondary plant metabolite: The present invention relates to a method for recovering a secondary plant metabolite from a seed material. The present invention further relates to a extract comprising the secondary plant metabolite, which extract is obtainable by a method according to the invention and to a foodstuff, cosmetic or medicament comprising such... Agent: Lucas & Mercanti, LLP

20070178203 - Juices incorporating early season orange cultivars: Orange juice is provided which includes as a component juice extracted from a very early season round orange cultivar which is not a Hamlin cultivar. The juice extracted from such very early season cultivar has sensory attributes which are superior to those of Hamlin fresh juice. The very early season... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20070178204 - Method for making a cold formed segmented food product: A method for creating bite-sized or segmented pieces of a cold formed bar such as a granola bar. The invention is an improved process for manipulating and shaping granola without having the granola lose its characteristic texture. In one aspect, the invention adds a rotary cutter to a conventional slabbing... Agent: Carstens & Cahoon, LLP

20070178205 - Assembly line technique for pull-apart food production: An assembly line technique is described in which food items with a sticky deposited layer of smear prior to baking can be cut and segregated into small pieces. In an embodiment of the invention, an ultrasonically driven knife is used to cut strips of dough having sticky smear deposited on... Agent: Paul, Hastings, Janofsky & Walker LLP

20070178206 - Anhydrous flavor delivery composition and method: An anhydrous flavor delivery composition comprising a water-insoluble component, a surfactant and an alcohol is provided. In addition, a method of making the anhydrous flavor delivery composition and a method of flavoring a beverage are provided.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20070178207 - Process for the preparation of colored icing sweetners, products obtainable by said processs and use thereof in the alimentary field: The invention relates to a process for industrial application for preparing icing sweeteners colored with any coloring agent for food use. The process basically consists in subjecting to a simultaneous mixing-refining step a mixture comprising sugar or a surrogate thereof, and one or more coloring agents for food use, by... Agent: Pearne & Gordon LLP

20070178208 - Method of reducing voids in dough: Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.... Agent: General Mills, Inc.

20070178209 - Aerated food product and a process for preparing the same: An aerated food product comprising at least 0.05 wt %, and preferably at most 50 wt %, of hydrophobic denatured protein particles whereby at least 50% of the number of said protein particles have in a hydrated state a diameter of more than 3 micron, and preferably less than 10%... Agent: Unilever Intellectual Property Group

20070178210 - Process for drying high-lactose aqueous fluids: Systems and methods for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, are described. The preferred process includes concentrating HLAF containing from about 1 to about 35% solids, wherein at least 50% of the solids are lactose, to form a concentrated HLAF containing from... Agent: Gray, Plant, Mooty, Mooty & Bennett, P.A.

20070178211 - Process for drying high-lactose aqueous fluids: Systems and methods for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, are described. The preferred process includes concentrating HLAF containing from about 1 to about 35% solids, wherein at least 50% of the solids are lactose, to form a concentrated HLAF containing from... Agent: Gray, Plant, Mooty, Mooty & Bennett, P.A.

20070178212 - Method and system for making sliced cheese: A method and system are provided for forming sliced cheese directly from a quantity of cheese, without the need to thermally process the cheese. In general, cheese slices are formed from a quantity of cheese in which at least one discrete cheese piece is introduced into an elongated chamber having... Agent: Fitch Even Tabin & Flannery

20070178214 - Carbonated protein drink and method of making: An improved carbonated protein beverage/drink composition which provides a relatively bill protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes... Agent: Duckor Spradling Metzger & Wynne A Law Corporation

20070178213 - Novel aerated milk compositions: The present invention provides improvements in aerated milk compositions, such as yogurt based products, and methods for preparation thereof.... Agent: General Mills, Inc.

20070178215 - De-bittering creamer: A beverage creamer composition comprises de-bittering agents for reducing or blocking the negative flavor attributes of a beverage, such as artificially sweetened beverages, and coffee. The negative flavor attributes include bitterness, and ashy, or burnt flavors. The de-bittering agent is preferably provided as a blend of sodium salt and potassium... Agent: Winston & Strawn LLP Patent Department

20070178216 - Composition and method for promoting weight loss: A composition for promoting weight loss comprising black tea extract, white tea extract, oolong tea extract, guarana extract, green maté extract, thiamine, choline and N-acetylcysteine. The composition may be administered in methods for promoting weight loss by increasing fat oxidation and/or controlling appetite.... Agent: Kramer & Amado, P.C.

20070178217 - Prepared soymilk and soymilk beverages: Prepared soymilks and soymilk beverages which contain palatinose. The use of palatinose in soymilk compositions allows the preparation of prepared soymilks and soymilk beverages excellent in their light and smooth mouth feels and having a good aftertaste.... Agent: Day Pitney LLP

20070178218 - Legume products, compositions including the legume products and methods of distributing the legume products: Food products containing legume products, as well as processes for producing and distributing the legume containing food products are disclosed.... Agent: Archer Daniels Midland Company

20070178219 - Method for reducing acrylamide formation: Cell walls having asparagine are weakened by one or more cell weakening mechanisms to permit penetration of one or more acrylamide-reducing agents into the cell walls prior to cooking in order to reduce the formation of acrylamide. The methods disclosed herein are especially applicable to sliced food products such as... Agent: Carstens & Cahoon, LLP