Food or edible material: processes, compositions, and products inventions 11/07

20070275119 - Confectionery compositions containing reactable ingredients: The present invention relates to compositions and comestibles containing ingredients capable of reacting with each other when consumed. More specifically, in some embodiments, the confectionery composition includes a first region including a first confectionery base and a source of calcium ions and a second region including a second confectionery base... Agent: Hoffmann & Baron, LLP

20070275123 - Stable starches for contributing dietary fiber to food compositions: The present invention relates to the use of a modified starch to increase the dietary fiber content of food compositions processed under harsh conditions. By using certain modified starches, food formulations may be harshly processed while retaining substantial dietary fiber. Further, such modified starches provide dietary fiber without the negative... Agent: National Starch And Chemical Company

20070275125 - Method of delivering an active component to a liquid foodstuff in a container with a narrow opening: Methods to deliver an active component to a liquid foodstuff in a container with a narrow opening, for example, a beverage in a bottle, are provided. More particularly, a method is provided for delivering an active component to a liquid foodstuff in a container with a narrow opening. This method... Agent: Philip S. Johnson Johnson & Johnson

20070275118 - Hot liquid fiber product: The present invention relates to a process for the preparation of a hot liquid fiber product that may advantageously be used in the treatment or prevention of a diet responsive condition. The process according to the invention comprises admixing: a. a serving of a reconstitutable composition comprising (i) between 0.1... Agent: Kirkpatrick & Lockhart Preston Gates Ellis LLP (formerly Kirkpatrick & Lockhart Nicholson Graham)

20070275120 - Fermented malt beverage: To provide a malt fermented beverage having refreshing finish, namely clear taste while ensuring robust feel by making use proportion of malt in starting materials high. Provided is a malt fermented beverage which includes an alcohol-containing material obtained by fermentation using wheat/barley as a part of starting material, serving as... Agent: Drinker Biddle & Reath (dc)

20070275121 - Dry mixtures for making dough for bread and methods for production thereof: Dry mixture compositions and methods for preparation of bread are provided. The dry mixture compositions and methods are particularly useful in easy, rapid and inexpensive preparation of wholesome and nourishing gluten-free bread.... Agent: Licata & Tyrrell P.C.

20070275122 - Process for controlling foam: Foam is controlled by the addition of a hydroxy-functional polydiorganosiloxane of viscosity 10 to 150 mPa·s during a fermentation process such as an aqueous alcoholic fermentation process, or during other fermentation systems and proteinaceous systems such as sugar beet processing.... Agent: Dow Corning Corporation Co1232

20070275124 - Beverage: The invention relates to the food industry, in particular to producing beverages exhibiting laughing properties. The inventive alcohol-free beverage comprises a liquid base and nitrogen oxide which is used in a quantity equal to or less than 40 g rer 1 litre of liquid base. The gas is introduced at... Agent: Patenttm.us

20070275126 - Drip and sip containment unit to catch melted confection.: Drip containment device to catch melted confection (For use of frozen confection on the stick or ice cream cone) The drip containment device provides protection for the users hands, clothes, furniture, floor, etc., from messy drips when consuming frozen confection without inconveniencing the user or interfering with the consumption of... Agent: Chi W. Chan

20070275127 - Egg product with particulates: A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The... Agent: Intellectual Property Group Fredrikson & Byron, P.A.

20070275128 - Dough compositions having a moisture barrier, and related methods: Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.... Agent: Arlene L. Hornilla, Attorney General Mills, Inc.

20070275129 - Coating compositions, confectionery and chewing gum compositions and methods: The present invention relates to coating compositions, products containing the same and methods for preparing. More specifically, the compositions of the present invention may include an acid blend. In some embodiments, the compositions may be in particulate form and include at least one encapsulated ingredient.... Agent: Hoffmann & Baron, LLP

20070275130 - Cooking package: A package for heating a food product. The package has a bottom panel for supporting the food product and a flexible flap containing a layer of microwave insulating material for heating the food product.... Agent: Womble Carlyle Sandridge & Rice, PLLC

20070275131 - Squeezable assembly for pasty products: A squeezable assembly (9) for shelf-stable, chilled or frozen pasty products comprising—a body formed by a tube or a container presenting a bottom (11), lateral walls (15) and a rim (12) in the accordion form,—a rigid plastic cap (13) attached to the end of the tube or the rim (12)... Agent: Bell, Boyd & Lloyd LLP

20070275132 - Pan spray formulation and delivery system: By combining lecithin and oil as the principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved with the lecithin comprising a de-oiled powdered lecithin. The de-oiled, powdered lecithin is blended with the vegetable oil to form a stable emulsion that exhibits superior pan release properties.... Agent: Melvin I. Stoltz

20070275133 - Tamper evident resealable closure: A container for a food product including a tamper-evident closure which forms an opening of a container. The closure comprises a sealing layer, adhesively sealed to the top of the container around the opening. The sealing layer is releasable from the container by pulling back on the sealing layer and... Agent: Stites & Harbison PLLC

20070275134 - Packaging method that causes and maintains the preferred red color of flesh meat: Heat shrinkable, oxygen barrier, packaging films, methods of packaging and packages are provided having a myoglobin blooming agent to provide, promote, enhance or maintain a desirable coloration on the surface of a myoglobin-containing meat product.... Agent: Bemis Company, Inc.

20070275135 - Taste sampling process and product: A method for marketing a target product having a flavor to a consumer. A consumable film that is distinct from the target product is provided to the consumer using at least one of the following channels: a print advertisement of the target product, a direct mail advertisement of the target... Agent: Daniel H. Golub

20070275136 - Microwave cooking device for crisping: A microwave cooking device 10 for crisping food is described. The device 10 includes an internal crisping container 14 including a susceptor and outer packaging 30. In one embodiment, the internal crisping container 14 is a heat seal closed cooking bag having an inner surface coated with a susceptor film.... Agent: Carrithers Law Office

20070275137 - Food-processing component and method of coating thereof: A method of coating a food-processing component. The method includes submerging a first portion of a food-processing component in a plating solution that includes particles. The method also includes forming a coating on the first portion of the food-processing component submerged in the plating solution, wherein the coating includes a... Agent: Baker & Hostetler LLP

20070275139 - Food compositions comprising renewably-based, biodegradable1,3-propanediol: Disclosed herein are food compositions comprising 1,3-propanediol, wherein the 1,3-propanediol in said food composition has a bio-based carbon content of about 1% to 100%. In addition, it is preferred that the 1,3-propanediol be biologically-derived, and wherein upon biodegradation, the biologically-derived 1,3-propanediol contributes no anthropogenic CO2 emissions to the atmosphere.... Agent: Mccarter & English, LLP Basil S. Krikelis

20070275138 - Protein food material having controlled hydrogen sulfide odor and method for controlling hydrogen sulfide odor: [Means for Solving Problems] In the production of a food material obtainable by treating a protein material at a high temperature under elevated pressure, hydrogen sulfide odor is controlled by adding an ascorbic acid analog, preferably ascorbic acid, isoascorbic acid, dihydroascorbic acid or a salt thereof. This is appropriate for... Agent: Sughrue Mion, PLLC

20070275140 - Beverage compositions comprising a preservative system: The present invention is directed to beverage compositions comprising a preservative system comprising cinnamic acid and at least one weak acid chosen from benzoic acid, sorbic acid, alkali metal salts of benzoic and/or sorbic acid, and mixtures thereof; at least one beverage component chosen from juices, sweeteners, and mixtures thereof;... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP

20070275141 - Process for treating the surface of fresh meat: The present invention creates a process for treating the surface of fresh meat, in which the meat is treated with a hydrocolloid based on collagen, in particular gelatine, animal glues, collagen, caseins, whey proteins and/or their hydrolysates as well as their mixtures with one another. In particular a weight loss... Agent: Leydig Voit & Mayer, Ltd

20070275142 - Method and device for dehydrating co-extruded food products: A method for at least partially dehydrating the casing of co-extruded food products, wherein an aqueous salt solution is supplied to the exterior of the co-extruded food products. A device for at least partially dehydrating the casing of co-extruded food products.... Agent: Zarley Law Firm P.L.C

20070275143 - Pie top forming apparatus and method: An apparatus and method for forming images in pie tops. The apparatus provides a frame, a cylindrical die having an image surface, a cover, a counter surface and a pie top conveyor. The die is rotatably attached to the frame and may be removed to change to other dies having... Agent: Bell, Boyd & Lloyd, LLP

20070275144 - Method for selective isolation of valuable products: The invention relates to a method for the selective isolation of valuable substances with the aid of compressed C2 to C4 hydrocarbons, such as for example ethane, propane, and/or butane, according to which a starting material is used, which contains the valuable substances in an absorbed and/or adsorbed form. Activated... Agent: Cook, Alex, Mcfarron, Manzo, Cummings & Mehler Ltd

20070275146 - Method of and device for delivering an active component to a liquid foodstuff: Methods and devices for delivering an active component to a liquid foodstuff, for example, a beverage, are provided. More particularly, a method is provided for delivering an active component to a liquid foodstuff wherein a solution that includes the active component is coated on the interior cavity of a container... Agent: Philip S. Johnson Johnson & Johnson

20070275145 - Method of delivering a high intensity sweetener to a liquid foodstuff: Methods and related kits to deliver a high intensity sweetener to a liquid foodstuff, for example, a beverage are provided. The method includes spraying a solution of a high intensity sweetener onto the surface of the liquid foodstuff without the need for additional mixing to sweeten the liquid foodstuff.... Agent: Philip S. Johnson Johnson & Johnson

20070275147 - Synthetic sweetener compositions with improved temporal profile and/or flavor profile, methods for their formulation, and uses: The present invention relates generally to improving the taste of synthetic sweeteners and compositions sweetened therewith. In particular, the present invention relates to compositions that can improve the taste of synthetic sweeteners by imparting a more sugar-like taste or characteristic. In particular, the compositions and methods provide a more sugar-like... Agent: Sutherland Asbill & Brennan LLP

20070275148 - Compositions and methods for the treatment of skin damage: A frozen aerated confection comprising freezing point depressants in a total amount of 26-40% weight by weight, the freezing point depressants having a mean number average molecular weight of less than or equal to 320, characterized in that the confection has an extensibility of at least 30% at −18° C.... Agent: Unilever Intellectual Property Group

20070275149 - Rosemary herbal beverage powder and process: The present invention relates to a process for the preparation of a readily reconstitutable herbal beverage concentrate in powder form. The process in particular, describes the method of preparation of herbal beverage concentrate from rosemary using a set of unit operations and approved food grade additives. The invention describes a... Agent: Ladas & Parry

20070275150 - Nutritional composition and method of making the same: A dietary supplement composition in the form of a stable emulsion is composed entirely of essential, raw nutrients, in nutritionally effective amounts, that enhances the bioavailability of each individual nutrient. Moreover, this invention is a liquid meal replacement that provides approximately 500 Kcalories without raising blood glucose levels.... Agent: Larson And Larson

20070275151 - Frozen grits: The concept of the newly developed product, Frozen Grits, is to readily provide a Conventional meal, or side dish, that has substantial serving capabilities and can be easily Obtained through effortless preparation. The product is precooked and prepackaged into Individual microwaveable bowls, or packages and come in units of four... Agent: Darryel Green

20070275152 - Animal feed compositions: The present disclosure describes a certain isoflavone-enhanced domestic animal feed compositions and methods of producing such feed compositions. In one particular implementation, a feed composition includes a soy meal that is no more than about 20 weight percent of the feed composition. This soy meal has a soy isoflavone content... Agent: Perkins Coie LLP Patent-sea

20070275153 - Selective withdrawal of reducing sugars during blanching: The invention relates to a process of producing a food product by heat-treating a food material containing reducing sugars, comprising the step of blanching the food material, wherein the blanching step comprises subjecting the food product to an active blanching medium under blanching conditions in a blanching section to produce... Agent: Jay S. Cinamon Abelman, Frayne And Schwab

20070275154 - Composition for replacing milk powder: The current invention relates to a composition comprising a) from 20 w/w % to 70 w/w % cereal proteins, b) from 25 w/w % to 70 w/w % maltodextrin, c) from 1 w/w % to 20 w/w % amino acids, and d) from 0 w/w % to 20 w/w %... Agent: Fitch Even Tabin And Flannery

20070275155 - Production of enzyme-resistant starch by extrusion: A process for producing alpha-amylase resistant starch comprises extruding a feed starch at a temperature in the range of about 60-220° C., thereby producing a product alpha-amylase resistant starch. The feed starch can be in the form of an aqueous slurry or paste that has a dry solids concentration of... Agent: Williams, Morgan & Amerson

20070269558 - Delivery of active agents using a chocolate vehicle: This invention provides edible compositions comprising pharmaceutically or nutraceutically active agents in particulate form homogeneously dispersed in a fat matrix, such as chocolate or chocolate compound coating.... Agent: King & Spalding

20070269557 - Method and system for assessing, scoring, grouping and presenting nutritional value information of food products: A method and system for presenting nutritional information about food products. The method involves gathering nutritional data about food products, analyzing that data to determine a nutritional value, scoring the product, and applying a designation reflecting the nutritional score. The nutritional value score designation is then displayed at the point... Agent: Chris A. Caseiro

20070269553 - Heated food product with coating of encapsulated flavors: The present invention relates to a method for preparing a flavored food product, and to a method for reducing loss of flavors in a flavored product due to heat treatments. Loss of flavors by evaporation at high temperatures could be prevented by applying coating solutions in which water and encapsulated... Agent: Winston & Strawn LLP Patent Department

20070269554 - Soy protein products and methods for producing soy protein products: A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically deactivating the trypsin inhibitors in the soy meal without using heat, and treating the soy meal makes the carbohydrates and proteins more digestible.... Agent: Neil J. Coig

20070269555 - Enzyme formulations: The present invention concerns stabilized solid or liquid enzyme formulation comprising at least one enzyme and at least one single-cell protein.... Agent: Connolly Bove Lodge & Hutz, LLP

20070269556 - Manufacture method of sauce, a sauce product, and a container for the sauce product: In the method thickening and precipitable substances are mixed with the other sauce components resulting in a mixture reaching a predetermined viscosity by means of the precipitable substance. Then the mixture is frozen to at least −10° C. and placed in a container which withstands deep-freezing and heating. The container... Agent: Saltamar Innovations

20070269559 - Edible, colorable frozen novelty, and method for coloring: An edible frozen novelty having an ice cream or ice based product which may have an icing, glaze or other coating that can be colored with an image or that is manufactured with an edible ink outline of an image that is suitable for coloring. The frozen novelties are packaged... Agent: Birch Stewart Kolasch & Birch

20070269560 - Beverage bottle closure having cap, cover, and confection: A beverage bottle closure includes a cap, a cover, and a confection. The cap attaches to a beverage bottle and has a nub extending therefrom. The confection is molded onto at least a portion of the nub or stem member of the cap. The confection defines a passage in fluid... Agent: Wong, Cabello, Lutsch, Rutherford & Brucculeri, L.L.P.

20070269561 - Liquid egg product: A novel food composition is provided in which omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), particularly in the form of fish oil, is provided in a liquid egg product.... Agent: Sim & Mcburney

20070269562 - Bioactive raw vegetables: The present invention includes bioactive coated raw vegetables that include bioactive compositions coated onto the raw vegetables, such that the bioactive compositions are effective to degrade raffinose, stachyose and verbascose in the raw vegetables when the raw vegetables are placed in optimal pH and temperature conditions. The present invention also... Agent: Uchenna N. Chukwu Chi's Research Corporation

20070269563 - Compositions and methods for reducing microbial contamination in meat processing: The present invention is directed to compositions, methods, and systems for reducing microbial contamination in meat processing. In accordance with one aspect of the invention, disinfection composition and/or recycled disinfection composition comprising an acid, a buffer, and optionally an antimicrobial metal is applying to a carcass during at least one... Agent: Sonnenschein Nath & Rosenthal LLP

20070269564 - Process and apparatus for extraction at room temperature of juice and puree from food products: A process that is capable to optimize the efficiency of extraction at room temperature of juice or puree from food pulps of fruit and vegetables, responsive to the consistency of the same. In a first step the pulps are cut and softened in a first section (4) of the machine,... Agent: Dennison, Schultz & Macdonald

20070269566 - Homogenized formulations containing microcapsules and methods of making and using thereof: Disclosed are homogenized formulations that comprise microcapsules. Also, disclosed are methods of making and using the disclosed homogenized formulations.... Agent: Needle & Rosenberg, P.C.

20070269565 - Mixing system: A mixing system includes a portioning device for sequentially supplying batches of a specified quantity of foodstuffs at a supply location. A mixing device includes a number of mixing chambers which can be sequentially aligned with the foodstuff supply location. A dispenser is provided for dispensing measured quantities of an... Agent: Beyer Weaver LLP

20070269567 - Protein composition and its use in restructured meat: The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.... Agent: Solae, LLC

20070269570 - Flavonoid sugar addition products, method for manufacture and use thereof: The present invention relates to flavonoid sugar addition products and a method for making the same. It also relates to the use of these addition products for modifying the taste of food products.... Agent: Fitch Even Tabin & Flannery

20070269568 - Reduced calorie sweetener composition with improved aftertaste and method of preparing same: A composition is provided for a reduced calorie sweetener, and a method is provided for the preparation thereof. The sweetener comprises acesulfame potassium (acesulfame K), glycine, erythritol, and at least a portion of a petal from a flower. The method comprises the steps of combining glycine, erythritol, acesulfame K, and... Agent: Ingrassia Fisher & Lorenz, P.C.

20070269569 - Reduced-calorie icing compositions comprising inulin: The invention relates to a reduced-calorie icing composition comprising inulin. The inulin replaces at least a portion of the sugar that would otherwise be present in the icing composition providing a reduced-calorie icing having about 3.7 calories/gram or less. The reduced-calorie icing composition is capable of being dispensed by hand... Agent: General Mills, Inc.

20070269571 - Composition for soybean protein-processed food, paste for meat-containing or meat-not-containing processed food, dried meat-like food: A processed food containing as a main component a soybean protein having a biological controlling function or physiological function has the mouth sensation, texture, taste, color, appearance and fragrance which resemble those of beef, pork or chicken which is a main component of real meat processed-food and contributes to prevent... Agent: Ostrolenk Faber Gerb & Soffen

20070269572 - Animal chew: The present invention relates to animal chews and, in particular, to dog chews, which have a long lasting time. More specifically, the present invention provides use of gelatinized starch for the purpose of increasing the lasting time of an animal chew.... Agent: Fulbright & Jaworski, LLP

20070269573 - Device and method for distribution of condiments: The invention is a device for distributing condiments on a food product. The device includes a compressible and expandable hollow structure and reversible fastening means on one end of the hollow structure for fastening the structure to a vessel.... Agent: Summa, Allan & Additon, P.A.

20070269574 - Beverage production system: The invention relates to the food industry, in particular to producing alcohol-free beverage comprises a liquid base and nitrogen oxide which is used in a quantity equal to or less than 40 g rer 1 litre of liquid base. The gas is introduced at a temperature ranging from 1 to... Agent: Patenttm.us

20070269575 - Method for untrafinely pulverizing oat bran and a beverage composition comprising an extract extracted from an ultrafine oat bran powder obtained by the method: A method of ultrafinely pulverizing oat bran and a beverage composition containing an effective oat bran component prepared using the method are provided. The method includes primarily pulverizing oat bran, and jetting the primarily pulverized oat bran powder at a high rate to collide against a freeze wall. The effective... Agent: Cantor Colburn, LLP

20070269576 - Exotic fruit juice and silver-containing beverage: Fruit drinks and methods for providing positive health benefits to an individual are disclosed and described. In some aspects, a nutritional fruit drink is provided having a fruit juice selected from the group consisting of durian, mangosteen, gac, cili, lycium barbarum, seabuckthorn berry, hawthorn berry, euphoria longana, jujube date, schisandra... Agent: Gary P. Oakeson

20070269577 - Coating compositions, confectionery and chewing gum compositions and methods: The present invention relates to coating compositions, products containing the same and methods for preparing. More specifically, the compositions of the present invention may include an acid blend. In some embodiments, the compositions may be in particulate form and include at least one encapsulated ingredient.... Agent: Hoffmann & Baron, LLP

20070269578 - Oil-in-water emulsification composition for boiled rice and boiled rice utilizing the same: An additive for boiled rice that is used to avoid the lowering of efficiency at boiling for boiled rice or the like and to obtain a boiled rice of high quality presenting soft texture which is free from drying and sogginess resulting from moisture transfer during the storage thereof. There... Agent: Paul & Paul

20070269579 - Recombined whole grain having visually indistinguishable particulate matter and related baked products: A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color... Agent: General Mills, Inc.

20070269580 - Processes for producing food compositions including legume products and products produced therefrom: The present invention relates generally to food compositions, as well as processes for producing and methods of distributing the food compositions. The food compositions of the present invention include legume products.... Agent: Archer Daniels Midland Company

20070269581 - Method for producing feed silage: To provide a method for producing a feed silage which gives a uniform silage production by uniformly dispersing a mineral component derived from mulberry leaves. A production of feed silage including a mineral component derived from mulberry leaves by mixing 5 to 50 parts by weight of ground mulberry leaves... Agent: Smith Patent Office

20070269582 - Pastrami sausage and method for making same: The invention provides a method for making a pastrami sausage comprising providing a meatcut for use in making pastrami, during the meat cut in a salt spice mixture comprising salt, pepper and one or more of cloves, sugar, garlic, bay leaves, onion, paprika, mayoram, mace, mustard seeds, juniper berries, coriander,... Agent: Cooper & Dunham, LLP

20070269583 - Protein composition and its use in restructured meat and food products: e

20070264388 - Compressed biodegradable chewing gum: The invention relates to gum base granules and compressed chewing gum comprising at least one biodegradable polymer. According to an embodiment of the invention, a mechanically stable compressed chewing gum tablet has been obtained by applying at least one biodegradable polymer as a part of the gum base of the... Agent: Cantor Colburn, LLP

20070264389 - Systems, apparatuses and methods for processing the contents of containers and tanks, and methods for modifying the processing capabilities of tanks and containers: A method for modifying the processing capabilities of a container. The method includes providing a container that defines a cavity and comprises a wall. The wall defines at least a portion of the cavity and has thermal energy transfer characteristics. At least one of the thermal energy transfer characteristics comprises... Agent: Wells St. John P.s.

20070264390 - Bush tea product: A bush tea product is provided in which a bush tea prepared in substantially conventional manner by chopping harvested tea; subjecting the tea to wetting, fermenting and drying, optionally removing oversized particles and so-called dust as may be necessary or required and subjecting the tea to sterilisation has included therein... Agent: Chapman And Cutler

20070264391 - Enzymatic process for preparing pacha taint free tea: The present invention provides an enzymatic process for the prevention of development of pacha taint in CTC tea which comprises: (I) mixing an enzyme in water to form an enzyme solution; (II) spraying the enzyme solution homogeneously on rolled and distorted tea leafy material used in the black tea manufacturing... Agent: Ladas & Parry

20070264392 - Protein-rich baked food and process for producing the same: This invention provides a high-protein baked food product, comprising at least: at least 15% by weight (on a dry weight basis), based on the whole food product, of a protein component; an oil and fat component and a saccharide component, wherein the high-protein baked food product is obtainable by finely... Agent: Ladas & Parry

20070264393 - Infusion mixture substantially free of fine particulate and a method for making an infusion mixture: Infusion mixture having a beverage precursor and an agglomeration of fine particulate is described. The beverage precursor with the agglomeration of fine particulate can be used to fill an infusion bag, and as a precursor for products like coffee, soup, tea and hot chocolate. Fine particulate typically has an approximate... Agent: Unilever Intellectual Property Group

20070264394 - Antimicrobial composition: The present invention describes a process to preserve a water-containing product such as a foodstuff, which comprises adding natamycin and nisin to the product, whereby at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w/v) of natamycin is present in crystal form.... Agent: Nixon & Vanderhye, PC

20070264395 - Methods and apparatus for producing packaged companion animal food products to be distributed along with human food products: Provided are methods and apparatus for providing a product at a fast-food restaurant, the method includes receiving an order from a customer, the order includes nutrition for a companion animal and nutrition for a human and filling the order with at least one item that is not for human consumption.... Agent: Harness, Dickey & Pierce, P.L.C

20070264396 - Baking apparatus and method for baking edible products: Baking apparatus for baking edible products located on a conveying surface and preferably traveling along a conveyor track, comprising a number of electric infrared radiators arranged above the conveyor track. The infrared radiators each comprise at least one spiral filament having a gastight, infrared radiation-transmitting, breakable casing, in particular a... Agent: Hoffmann & Baron, LLP

20070264397 - Breading machine and methods of operation: A breading machine for use in high volume food production includes a side-mounted feed hopper, a low pressure auger assembly including an auger transfer box with an input port for accepting a cross-feed screw and paddle, an output port for transferring coating material to a vertical screw, and an adjustable... Agent: Hahn Loeser & Parks, LLP

20070264398 - Antimicrobial composition for pre-harvest and post-harvest treatment of plants and animals: An antimicrobial, anti-bacterial processing aid, food additive and food ingredient is provided to inhibit cellular growth of known pathogenic, indicator and spoilage organisms, such as salmonella, stahphylococcus, listeria, e coli, and the like. The antimicrobial agent of the present invention is useful as a treatment for animal feed, a treatment... Agent: Sonnenschein Nath & Rosenthal LLP

20070264399 - Manufacture of chocolate products: A mould plate former (10) is produced where former shapes (13) are located on a former plate (10a)by a template (20). A mould plate (60) with recesses (61) aligned with engraved images (17) on a graphics plate, is produced by placing a mixed solution (34) of a silicone compound (30)... Agent: Hudak, Shunk & Farine, Co., L.p.a.

20070264400 - Extrusion process for the production of baby cereal: Novel cereal products and methods of making those products are provided. The cereal products can be utilized as baby food. The methods of making these products comprise extruding ingredients including water and a pre-gelatinized starch and/or pre-gelatinized flour through an extruder barrel under low shear conditions so as to preserve... Agent: Hovey Williams LLP

20070264401 - Beverage preservatives: The present invention is directed to at least one saponin-comprising extract that can be used as a preservative and/or used as a part of a preservative system to delay, maintain, inhibit and/or reduce growth of microorganisms chosen from molds, yeasts and/or bacteria, in beverages or foods.... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP

20070264402 - Flavouring composition and method of flavouring foodstuffs or beverages: One aspect of the present invention is concerned with a flavouring composition containing at least 5%, preferably at least 10%, more preferably at least 15% and most preferably at least 20% by weight of dry matter of glycine hydrochloride. The flavouring composition according to the invention is particularly suitable for... Agent: The Webb Law Firm, P.C.

20070264403 - Sparkling agglomerated sweetener, and method of making it: A low calorie sweetener composition includes large sucrose crystals and agglomerated particles each containing a high intensity sweetener and a plurality of small sucrose crystals and optionally a binder. The composition may have about one half the bulk density, and about one half the calories on a volume basis, of... Agent: Ratnerprestia

20070264404 - High protein and high fiber food products: High protein and high fiber food products, additives for preparing high protein and high fiber food products, and methods of making high protein and high fiber food products are disclosed. More particularly, the additives and methods disclosed are useful for preparing high protein and high fiber bread products. The additives... Agent: King & Spalding

20070264405 - Dry psyllium husk incorporated dough products and method of preparation thereof: The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Upto 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is used for the preparation of dough products. Also 4.5 gm+20% water per 1 gm of... Agent: Carstens & Cahoon, LLP

20070264406 - Shelf stable mousse: The invention concerns a shelf stable mousse that is a food composition based on sweetened condensed milk which is aerated with an inert gas. The food composition contains a foam stabilizer, for example a hydrocolloid, and has a fat content of less than 25% by weight.... Agent: Winston & Strawn LLP Patent Department

20070264407 - Stabilizer for dairy products: A food stabilizer formed from natural components used in food products. The natural components include microcrystalline cellulose/alginate, native starch, or carrageenan. Effective amounts of the natural components are provided to the food product to maintain physical stability during its shelf life while imparting good mouthfeel. The food stabilizer can be... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20070264408 - Animal genotyping method: This invention relates to a method for determining whether a bovine animal possesses a gene for β-casein A2 or the gene for β-casein A1 in its milk by testing the DNA of the bovine animal for the presence of at least one DNA marker (excluding those DNA markers present in... Agent: Young & Thompson

20070264409 - Food preparation with a creamy consistency for use as a base for sauces: A pasteurized foodstuff preparation of creamy consistency, to be used as a base for sauces, containing, in percentage of weight per total weight, 10 to 30% of edible fats, and about 50 to 70% of at least one organoleptically characterizing ingredient of vegetal origin, selected from the group consisting of... Agent: Akerman Senterfitt

20070264410 - Method for optimising the viscosity of juices and purees, in particular for tomatoes and fruit: A method for optimising the viscosity of edible juices and purees, of the type comprising the steps of: sorting (1) the product; triturating (2) the product; heating (3) the triturated product; refining (4, 5) in one or more stages, obtaining a juice or puree (9), waste (6) and fibres (8),... Agent: Ladas & Parry

20070264411 - Process of producing a capsinoid-containing food and drink: The present invention provides a process of producing a capsinoid-containing food and drink with a superior stability of the capsinoid compound, and an emulsion composition comprising a capsinoid compound with an improved dilution stability thereof. The process entails blending an oil phase containing a capsinoid compound with an aqueous phase... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20070264412 - Food product comprising an extract from pine needles: A food product comprises a fat continuous emulsion, wherein the emulsion comprises a material comprising one or more organic compounds, said material being obtainable as an extract from pine needles.... Agent: Morgan Lewis & Bockius LLP

20070264413 - De-oiled whole grain products and processes for their production: Novel grain processing methods and the products obtained therefrom are disclosed. High value oil streams are obtained by extraction during conventional corn dry milling. De-oiled whole grain products are disclosed.... Agent: Craig G. Cochenour, Esq. Buchanan Ingersoll & Rooney PC

20070264414 - Refrigerated, developed, chemically leavened dough compositions comprising concentrated protein ingredient: Described are chemically-leavened, developed dough compositions and related methods embodiments of which may include or more of: an elevated level of protein, a concentrated protein ingredient, desired rheology, and desired leavening properties.... Agent: General Mills, Inc.

20070264415 - Processes for forming multi-layered pet treats: A process for manufacturing a multi-layer pet treat or animal chew comprising the indexing of a moveable mold portion into alignment with the first of a plurality of stationary mold portions fed a first composition by a first injection molding unit to form a first layer in a cavity space... Agent: Grossman, Tucker, Perreault & Pfleger, PLLC

20070264416 - Quinoa-containing beverages and methods of manufacture: Quinoa-containing beverages and methods of processing and manufacture include mechanical grinding, milling or pulverization of natural quinoa seeds to produce a quinoa ingredient for a beverage. The process includes the steps of providing washed quinoa, milling quinoa to within a specified range of particle sizes, blending milled quinoa with a... Agent: Roetzel & Andress

20070264417 - Method for solvent extracting cocoa butter from cocoa nibs: The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Additionally, the inventive method also provides cocoa compositions comprising at least one active polyphenol, wherein... Agent: Gibbons P.C.

20070264418 - Concave tapered product, method, and apparatus for producing such a product: A concave tapered food product includes a cross section and a second end having a shape defined by a generally concave arc and a generally convex arc. The concave tapered food product has a first side and a second side shaped by a longitudinal cut along the foodstuff. A cutter... Agent: Suiter Swantz PC Llo

20070264419 - Composition and method for translocation of aromatic compounds in plants: In accordance with various embodiments of the present invention, a composition and method configured for translocation of aromatic compounds in plants, e.g., synthesized or naturally-occurring aromatic compounds, are provided. For example, an exemplary chemical composition containing an aromatic compound is synthesized, absorbed through a plant's roots, translocated to the plant's... Agent: Snell & Wilmer L.L.P. (main)

20070259076 - Food glazing method and apparatus: A food glazing system for automatically applying a glaze to an edible object. An inclined heatable surface is disposed in the path of sugar dispensed from a sugar dispenser and is positioned to heat the sugar enroute to an edible object to be glazed.... Agent: Eric T. Jones Reising, Ethington, Barnes,kisselle, P.C.

20070259069 - Gel-tek: Gel Tek's formulation consists of an aqueous gel of 0.157% Carbopol Polymer, a hydrophobically modified crosslinked polyacrylate polymer. Along with 0.050% fish pheromones to induce feeding behavior and attractants, in the form of 0.060% Pimpinella anisum and 0.030 Fish oil. Contains 0.120% preservatives. Coloring 0.030% is used as well to... Agent: Ralph Van Blarcom Ta Aquarium Products, Inc.

20070259070 - Infra-red curing processes for confectionery coatings: Methods for manufacturing coated confectionery products are provided. In an embodiment, the method comprises providing a confectionery, applying at least one coating to the confectionery to produce a coated confectionery, and applying infra-red radiant energy to the coated confectionery.... Agent: Bell, Boyd & Lloyd LLP

20070259071 - New mannoprotein with full solubility in wine and its application in the stabilisation of wine: The present invention describes a novel mannoprotein obtainable by a process comprising: a) subjecting a suspension of yeast cells to enzymatic hydrolysis whereby said yeast cells are degraded and mannoprotein and other yeast components are solubilised and released from the degraded yeast cells; b) recovering the solubilised mannoprotein, and optionally... Agent: Nixon & Vanderhye, PC

20070259072 - Sauces comprising dietary fiber gel: According to the present invention, fat and caloric content of sauces can be reduced by the replacement of a portion fat content normally found in sauces with an equal amount of dietary fiber. The result is that fat and caloric content of sauces can be manipulated with minimal effect on... Agent: Timothy J. Fullin

20070259073 - Liquid infusion pods containing insoluble materials: A liquid infusion pod having a fluid distribution member and a liquid permeable first filter member. The filter member is sealed to the fluid distribution member forming a first interior chamber that contains a liquid dispersible material. The fluid distribution member has at least one injection nozzle protruding downward from... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.

20070259074 - Liquid infusion pods containing insoluble materials: A liquid infusion pod having a fluid distribution member and a liquid permeable first filter member. The filter member is sealed to the fluid distribution member forming a first interior chamber that contains a liquid dispersible material. The fluid distribution member has at least one injection nozzle protruding downward from... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.

20070259075 - Confection support holder: A confection support holder is disclosed. The confection support holder includes, a support chamber, a resilient insulation cover, an outer support cover, a plurality of protrusions and a reservoir. The resilient insulation cover includes a second resilient insulation side contacting said support chamber and a first resilient insulation side. The... Agent: Strategic Intellectual Property Group

20070259077 - Method for the treatment and long-term preservation of meat products without a cold chain: A process for conditioning and conservation of meat products for long periods of time, without the need of a cold chain, with the process comprising the following steps: a) Injecting each piece of meat with a brine solution containing NaCl in at least a concentration to reach a maximum of... Agent: Holland & Knight LLP

20070259078 - Method and device for measuring the texture of cooked grains: A method and device for assessing end point of cooking of dhal and rice with good reproducibility are disclosed. Pulses are generally consumed as dhals after cooking to soft texture. Measurement of end point of cooking of dhals, rice etc is very subjective and current methods are not very satisfactory.... Agent: Ladas & Parry

20070259079 - Compositions comprising color stable beta carotene: The subject invention provides a method for producing color stable suspensions comprising beta carotene. Such color stable suspensions are useful in any situation where the color of beta carotene is desirable, e.g., in beverages, foods, cosmetics, personal care products, pharmaceuticals, etc. The method comprises the steps of providing an aqueous... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20070259080 - Pka buffered flavor enhanced reduced moisture fruits and vegetables: The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to... Agent: Jeffer, Mangels, Butler & Marmaro, LLP

20070259081 - Sparkling juice antioxidant beverage composition: A sparkling juice beverage comprising carbonated water, juice concentrate, antioxidants Vitamins C and E, green tea extract and grape seed extract. The beverage may be sweetened with natural sweeteners, artificial sweeteners, or combinations thereof. The sparkling juice beverage of the invention provides a delicious and refreshing way to give the... Agent: Morrison & Foerster LLP

20070259082 - Packaging: Atmosphere control members (ACMs) are used in various ways. In one aspect, at least one of the atmospheres in contact with the ACM is cause to flow over the surface of the ACM. In another aspect, the ACM is an internal ACM which does not form part of the exterior... Agent: Sheldon Mak Rose & Anderson PC

20070259083 - Method, device and vessel to store and consume food: m

20070259084 - Coffee-derived surfactants: Coffee-derived surfactants are provided by transesterification reactions of sugars and coffee oil. The coffee-derived surfactants are especially useful in the production of coffee oil emulsions for use with, or incorporation into, coffee products.... Agent: Fitch Even Tabin & Flannery

20070259085 - Method for making a predetermined quantity of beverage: A coffeemaker (1) comprises a boiler (6) for heating water to a predetermined temperature, and a pump (4) for forcing a predetermined quantity of water to flow through a filter containing ground coffee beans. The coffeemaker is capable of making a single quantity and a double quantity of coffee. The... Agent: Philips Electronics North America Corporation Intellectual Property & Standards

20070259086 - Device for treating fruit: The invention relates to a device for treating fruit of the type comprising at least one hydraulic circuit provided with at least one pump (2) sucking up a neutral liquid with fruit to be treated. According to the invention, at least one internal wall of a pump (2) of the... Agent: Young & Thompson

20070259087 - Antimicrobial peptides: The present invention relates to polypeptides having antimicrobial activity and polynucleotides having a nucleotide sequence which encodes for the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid constructs as well as methods for producing and using the polypeptides.... Agent: Novozymes North America, Inc.

20070259089 - Taste improving substances: It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavour compositions, foodstuffs, tobacco products and oral care products. Typical examples of taste improving substances according to the... Agent: The Webb Law Firm, P.C.

20070259088 - Flavoring ingredients:

20070259091 - Flour and dough compositions and related methods: Described are methods of treating wheat grain, including reducing the amount of active enzymes in a milled wheat grain by treating a portion of the wheat grain that includes one or more of wheat bran or wheat germ to deactivate enzymes; as well as flour and dough compositions prepared from... Agent: General Mills, Inc.

20070259090 - Low-calorie foods and process of making the same: A novel dough-like mixture made using cellulose and hydrocolloid gums that can be used as a basis for forming a variety of low-calorie foods is disclosed. Methods for producing low-calorie and reduced-starch donuts, fillings, cookies, breads, and many other food products using this dough are also described. Erythritol-based reduced-sugar confectionery... Agent: Technology Advancement Labs, LLC

20070259092 - Brewing apparatus for preparing foam, froth, or crema under low pressure: The present invention pertains to a brewing filter apparatus capable of preparing foam, froth, or crema, particularly for coffee beverages, under low pressure. The apparatus can operate at pressures below 15 bar and as low as 1-3 bar. The apparatus comprises a mesh cover, coarse filter, fine filter, large O-ring,... Agent: Law Offices Of Albert Wai-kit Chan, LLC

20070259093 - Process for thickening food having reduced oil and fat content: A homogeneous cooked roux is formed by heating a mixture of (a) a starchy food and (b) a dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein. The dry protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic protein... Agent: Paul J. Cook

20070259094 - N-acetylglucosamine as a food and beverage additive: This invention relates to the addition of N-acetylglucosamine to foods and beverages and to the use of N-acetylglucosamine as a sweetening agent. This invention also relates to foods and beverages prepared with N-acetylglucosamine and methods of preparing the same. This invention provides a preferable means of ingesting the desired daily... Agent: Clark & Brody

20070259095 - Process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for said stabilizer: A process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for the stabilizer, the fat carrier comprising vegetable fat contents having a solid consistency at room temperature comprising dissolving the stabilizer in the solvent, soaking the mixture containing the solvent and the stabilizer... Agent: Seyfarth Shaw LLP

20070259096 - Frozen foodstuff: Phospholipo-proteins which have been enzyme modified may be used as an emulsifier to improve the emulsion stability of frozen products, e.g., during the freeze thaw and vacuum cool processes. Especially preferred is use of the enzyme phospholipase A to modify egg yolk and to use the modified egg yolk as... Agent: Unilever Intellectual Property Group

20070254067 - Consumer customizable oral care products: Disclosed are oral care products that consumers can directly customize according to their needs and preferences. The consumer selects a base oral care product and one or more customization agents to add to the base product to make a customized product that provides the desired therapeutic and aesthetic benefits and... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.

20070254062 - Newborn infant formulas and feeding methods: Disclosed are newborn infant formulas comprising fat, carbohydrate, and from 0.5 to 2.5 g of protein per 100 ml of formula, wherein the formula has a caloric density of from 25 to 50 kcal per 100 ml of formula. Also disclosed are methods of administering the infant formulas to provide... Agent: Bacon & Thomas, PLLC

20070254063 - Use of hop polyphenols in beer: The present invention relates to a new method for brewing beer comprising the addition of polyphenol-rich extracts prepared from hops at specific steps during or after the brewing process. The method enhances the mouthfeel, the reducing power and the stability of beer. Furthermore, beers comprising the polyphenol-rich extracts are provided.... Agent: Clark & Elbing LLP

20070254064 - Dairy product and process: The invention provides a process for preparing cheese comprising: (a) providing a protein concentrate, (b) providing a flavour concentrate using at least one strain of organism, (c) mixing the protein concentrate with a source of fat and/or liquid if required and heating to form a coagulated cheese mass, (d) adding... Agent: Knobbe Martens Olson & Bear LLP

20070254065 - Dairy products and method of manufacturing the same: The present invention provides a dairy product with smooth oral sensation and suppressed acidic taste and bitter taste and a method for manufacturing the same, wherein a protein deamidating enzyme is added to raw milk to act on the milk protein in the raw milk.... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070254066 - Processed meat product or a fish paste product and method for producing the same: The present invention provides a protein deamidating enzyme that is added to a food material containing muscle protein and acts on the same to produce high-quality foods.... Agent: Oblon, Spivak, Mcclelland, Maier & Neustadt, P.C.

20070254068 - Steeped cocoa beverages: The invention provides, in one aspect, a method of producing a cocoa beverage containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed. Preferred sugar-free, low calorie, and calorie-free products and cocoa beverages are also disclosed.... Agent: Wiley Rein LLP

20070254069 - Acid-neutralizing agent: Acid-neutralizing agent contains substantial amount of calcium of an acid-neutralizing ability against various acid chemicals substance for humans, animals, agricultural produces, meat and poultry. And the method of producing the same are provided. An environmental friendly high speed and high press scraping treatment is applied to a calcium-containing substance represented... Agent: Gary C. Honeycutt

20070254070 - Encapsulating plant extracts adsorbed and/or absorbed in precipitated silica: A powdery product is based on one or several plant extracts for animal feed or veterinary medicine. The plant extract(s) are in the form of hydrophobic liquid, adsorbed and/or absorbed in spheroid precipitated silica granules of average size ranging between 90 μm and 500 μm approximately. The spheroid precipitated silica... Agent: William H. Eilberg

20070254071 - Method of making a frozen food product: A method of making a frozen food product includes the steps of providing a liquid batter and frying the batter in the form of first and second casing halves each having an inner surface defining an interior. A confection adapted to harden when frozen is placed into the interior of... Agent: Drinker Biddle & Reath Attn: Intellectual Property Group

20070254072 - Water-in-oil emulsion: The present invention relates to a water-in-oil emulsion, in particular in the form of a sauce or soup, the emulsion at least comprising: a water phase; a fat phase; an emulsifier; optionally one or more weak acids or derivatives thereof in the form of a food acid or an acidity... Agent: Hoffmann & Baron, LLP

20070254073 - Composition(s) for providing glaze on microwave popcorn, products, and methods: Techniques for preparation of a glazed microwave popcorn product are disclosed. In one embodiment, a glazed microwave popcorn product includes a first package comprising unpopped popcorn for popping in a microwave oven, an oil/fat-based slurry, and a second addition package comprising a glazing blend for adding to the popcorn after... Agent: Suiter Swantz PC Llo

20070254074 - Method for controlling water content with decontamination in meats: Disclosed is a method for producing treated meat having a predetermined proportion of water in a container. The method includes treating meat that has lost water content through evaporation with an agent capable of killing bacteria together with an amount of water, wherein the amount of water corresponds to the... Agent: Christensen, O'connor, Johnson, Kindness, PLLC

20070254075 - Special stackable container for storage of baked goods: A group of special devices that are stackable and front-loading containers for the storage and transport of baked goods. These simply designed devices are for covering and protecting baked goods such as brownies, cookies, truffles and the like. The features are less complex and thus less expensive to produce than... Agent: Baker & Daniels LLP

20070254076 - Method for extracting and recovery of water from organic materials employing supercritical carbon dioxide utilizing a heat exchanger system: The removal of excess water from organic materials, specifically distillers grains, employing the use of supercritical carbon dioxide. The method includes the use of a heat exchanger system which is aids in the recovery and separation of the water from the supercritical carbon dioxide in a recovery loop. A supercritical... Agent: Mark Steven Lewandowski

20070254077 - Extruded foodstuff and method of making: Method and apparatus for making an extruded foodstuff.... Agent: Berkeley Law & Technology Group, LLP

20070254078 - Automated dual cooking surface grill and method: A dual-sided cooking device is provided that determines whether the upper and lower cooking platens are substantially parallel to each other when in a cooking position. In addition, the method and device in accordance with the invention are capable of identifying a type of food item placed on a lower... Agent: Ryndak & Suri LLP

20070254079 - Food staging device, method of storing foods, and method of making a sandwich: A cooked food staging device and method are provided. The device and method are particularly suited for storing breaded, battered or bread food items for extended periods of time without becoming soggy. A heated compartment having a slot has a flexible member covering at least a portion of the slot... Agent: Ryndak & Suri LLP

20070254080 - Rfid food production, inventory and delivery management method for a restaurant: A system and method for managing food production, inventory and delivery in a restaurant by automatically monitoring the types and quantities of food types that have been cooked and are in a cooked food holding area. Food holding trays are equipped with radio frequency identification (RFID) tags, and holding cabinets... Agent: Ryndak & Suri LLP

20070254081 - Binary fluidic food flavoring system: Binary flavoring solutions comprise a first flavoring solution comprising a first base flavor and a second flavoring solution comprising a second base flavor. The first and second flavors combine to create a desired flavoring effect. The solutions are created from predetermined flavors. The solutions are combined in a binary spray... Agent: J. Gordon Thomson

20070254082 - Preparation of 4-ketolutein and use as a food additive: A method for preparation of 4-ketolutein from lutein is described. The product is useful as a feed additive to provide desirable coloration for egg yolks and chicken skins.... Agent: Nixon & Vanderhye, PC

20070254083 - Method for preparing oat husks for xylan production: The invention relates to an oat husk for xylan production having the step of roughening oat husks on their surface by a roller mill, wherein the hull layer of the oat husks is partially destroyed, whereas the oat husk is essentially retained as a whole.... Agent: White & Case LLP Patent Department

20070254084 - Machine for producing and dispensing ice cream: A machine for producing and dispensing ice cream, in particular ice cream frappes or shakes comprises a shake production unit connected to a product dispensing device and sensor means for measuring the quantity of shake dispensed; the sensor means comprise at least one emitter of at least one laser ray... Agent: Harbin King & Klima

20070254085 - Condiment composition based on grated cheese: A condiment composition comprising a high percentage of grated cheese in combination with a core of other lyophilised and/or dehydrated ingredients capable of imparting taste and/or flavour to the foodstuff to which the composition is applied and with a binding base comprising glucose syrup, vegetable fat and milk proteins is... Agent: Merchant & Gould PC

20070254086 - Process for preparing high-purity xanthohumol-containing powder and use thereof: In a process for preparing a xanthohumol-enriched hop extract, a concentrate having contents of up to 90% xanthohumol is obtained from a xanthohumol-containing hop raw material by dissolving the xanthohumol in lye and subsequent precipitation with acid.... Agent: Browdy And Neimark, P.l.l.c. 624 Ninth Street, Nw

20070254087 - Oil-in-water (o/w) type emulsion coating composition, laminate, polarizing plate, image display device and production method of the laminate: An oil-in-water type emulsion coating composition having an aqueous phase and an oil phase, the oil-in-water type emulsion coating composition containing: an active energy ray-curable polyfunctional (meth)acrylate having three or more (meth)acryloyl groups within a molecule; and an organic solvent, in the oil phase, the organic solvent having a solubility... Agent: Buchanan, Ingersoll & Rooney PC

20070254088 - Composition comprising one or more esterified phytosterols and/or phytostanols into which are solubilized one or more unesterified phytosterols and/or phytostanols, in order to achieve therapeutic and formulation benefits: A composition comprises one or more free (unesterified) phytosterols and/or phytostanols which are substantially completely dissolved in one or more esterified phytosterols and/or phytostanols. The present invention further provides a composition comprising one or more esterified phytosterols and/or phytostanols which are substantially completely dissolved in an edible oil.... Agent: Kirton And Mcconkie

20070254089 - Method and apparatus for the treatment of byproducts from ethanol and spirits production: A method and system for the treatment of byproducts from the production of ethanol or alcohol spirits may include: a screw press to dewater the byproducts to produce a wet cake product and a filtrate product; and an anaerobic reactor to treat to filtrate product.... Agent: Greenberg Traurig (hou) Intellectual Property Department

20070254090 - Bean processing method and applications thereof: The present invention relates to a legume processing method, comprising the steps of: (a) washing beans; (b) cooking the washed beans; (c) crushing the cooked beans; (d) holding the crushed beans in step (c) for a predetermined period of time; and (e) pulverizing the beans in step (d) to obtain... Agent: Bacon & Thomas, PLLC