Food or edible material: processes, compositions, and products inventions 02/08

20080050467 - Cheese products: The present invention relates to a composition and a method of preparing cheese products with a suitable moisture level. The cheese products that have been formed using the composition are characterised with an improve at least one of aroma, flavour, mildness, consistency, texture, syneresis, body, mouth feel, firmness, viscosity, gel... Agent: Steptoe & Johnson LLP

20080050468 - Chewing gun composition: The present invention relates to a chewing gum base formulation comprising a biocompatible particulate polymer having an average particle size of from about 200 μm to about 2000 μm wherein the polymer fibrillates when subjected to a shear stress such as that encountered during chewing.... Agent: Squire, Sanders & Dempsey LLP

20080050469 - Jumping window based fast pattern matching method with sequential partial matches using tcam: A jumping window based fast pattern matching method using TCAM includes TCAM entries containing all possible sub-patterns independent of position. Due to these sub-patterns, the method can search for all patterns appearing within the window at once. If a match is not found, the method jumps to the next window... Agent: The Webb Law Firm, P.C.

20080050471 - Active antiseptic water or active antiseptic water-based fluid, and production method and apparatus for the same: A method which comprises using a treatment apparatus comprising (1) a treatment tank, (2) a vibrating stirrer disposed inside the treatment tank, (3) a photocatalyst layer or a layer comprising a photocatalyst and a bactericidal metal, disposed on any surface inside the treatment tank, and (4) a light irradiator; placing... Agent: Christie, Parker & Hale, LLP

20080050473 - Baked fruit filled bar fortified with omega-3 fatty acids and process for making same: Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F. 50% relative humidity with no development of a fishy taste or aroma over the storage period. The preferred carrier... Agent: Randall L. Shoemaker Dickinson Wright PLLC

20080050475 - Cold formed cereal bar fortified with omega-3 fatty acids and processes for making same: Disclosed is a cold formed bar comprising an omega-3 fatty acid and a carrier oil having an oxidative stability of at least 30 hours and a solid fat content at 21° C. of at least 40. The bar is preferably enrobed in a compound coating and has a water activity... Agent: Randall L. Shoemaker Dickinson Wright PLLC

20080050476 - Food products fortified with omega-3 fatty acids and processes for making the same: Disclosed is a process for stabilizing an omega-3 fatty acid containing powder onto a food product. The food product is coated with a coating oil and then the powder containing at least one powdered omega-3 fatty acid comprising at least one of docosahexaenoic fatty acid, eicosapentaenoic fatty acid, or a... Agent: Randall L. Shoemaker Dickinson Wright PLLC

20080050470 - Cacao endoproteinases and production of cocoa flavor from same: The present invention pertains to novel aspartic endoproteinases from Th. cacao which are involved in the production of cocoa flavor and DNA sequences coding for them. These enzymes are advantageously used in the manufacture of cocoa flavor.... Agent: Bell, Boyd & Lloyd LLP

20080050472 - Supplemental dietary composition including caffeine, taurine and antioxidant: A dietary supplement and method for increasing energy and mental alertness of an individual, e.g. a human or an animal is provided comprising at least Caffeine Anhydrous, Taurine, an a plant extract providing antioxidant activity. Additionally, a method for increasing energy and metal alertness in an individual, e.g. a human... Agent: Torys LLP

20080050474 - Snack/convenience foods and the like having external and/or internal coating compositions: The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food... Agent: Price Heneveld Cooper Dewitt & Litton, LLP

20080050477 - Small bread stick for serving food: The invention relates to a small stick of the type that is used in the food service industry, but which, instead of being made from wood, plastic or metal, is made from edible materials suited to the use thereof, both in terms of hardness d shape as well as in... Agent: Joel A. Morrow

20080050478 - Channel features for pressurized bottle: A pressure resistant thermoplastic container. The container may include a sidewall and a number of indentations formed in the sidewall. One or more of the indentations may include one or more reinforcements formed therein.... Agent: Sutherland Asbill & Brennan LLP

20080050479 - Food product & process for manufacturing same: There is provided a commercially packaged mammal pet food product that includes a manufactured, shelf-life stable food substrate and a combination of functional additives. The functional additives include at least one non-palatable plant-based remedy and/or dietary fiber source that are present to strengthen and/or maintain a specified health indicator of... Agent: Fulbright & Jaworski, LLP

20080050480 - Process and apparatus for controlling the preparation of beverages: A dispensing apparatus for hot beverages is provided with means (4,5) to filter hot pressurised water through ground edible ingredients such as coffee, tea or herbal remedies in a chamber, means (17,18,20) of monitoring real-time data concerning brewing parameters; a controlling unit (16) comprising means of storing data, means of... Agent: Hess Patent Law Firm, P.C.

20080050481 - Controlled atmosphere: A method, system and apparatus for maintaining a controlled atmosphere having a high carbon dioxide content in a sealed container is provided. In the method, the container is substantially impermeable to oxygen and carbon dioxide and contains respiring horticultural produce. The method comprises monitoring the oxygen or carbon dioxide content... Agent: Alston & Bird LLP

20080050482 - Kit for and method of marinating uncooked food: A method and kit is usable to marinate and tenderize food in a reduced-pressure environment. The kit includes a foraminous shell in which the food is placed, and a sealable bag in which the food, shell and marinade are placed. A vacuum pump and bag sealer are then used to... Agent: Carrier Blackman And Associates

20080050483 - Apparatus for producing center-filled confectionery and method: The present disclosure provides an apparatus and method for the continuous production of center-filled confectionery products. The apparatus may include an extruder for forming a continuous extrudate having a plurality of adjoined center-filled confectionery ropes. The apparatus may also include a forming device for forming individual confectionery pieces, and sealed... Agent: Bell, Boyd & Lloyd LLP

20080050484 - Filled confectionery products: The present invention provides a process of manufacturing a filled confectionery product with extended shelf-life comprising at least one high water activity component and at least one low water activity component, which process comprises pasteurizing the confectionery product under pressure after hermetically sealing said product in its final primary package... Agent: Fitch Even Tabin & Flannery

20080050485 - Acidified food methods and compositions: A shelf-stable acidified food product having an edible food and two or more acidulants with sufficient acid to achieve a pH below 4.6. The two or more acidulants are admixed with the edible food in an amount effective to adjust the pH of the food product to the range of... Agent: Seed Intellectual Property Law Group PLLC

20080050486 - Method for suppression of fishy aromas in food products by proteins: Disclosed is a method for quenching the aldyhyde products of lipid autoxidation. The method includes providing a source of amino acids that are capable of binding the aldyhyde products to thereby quench them. The method finds particular use in the food industry wherein the quenching of autoxidation products is useful... Agent: Randall L. Shoemaker Dickinson Wright PLLC

20080050487 - Process of production and packaging of pastas in general with sauce not incorporated to the pasta: “PROCESS OF PRODUCTION AND PACKAGING OF PASTAS IN GENERAL WITH SAUCE NOT INCORPORATED TO THE PASTA”, especially of a production process in that the pasta (1) and the sauce (2), basic components of plates as lasagna, cannelloni, among others, is prepared in stratified sheets through freezing, of a way that... Agent: Mckee, Voorhees & Sease, P.L.C

20080050488 - System for making a beverage, as well as a restriction-element and a pad evidently intended for such a system, as well as a method for making a beverage and use of the system for making of a beverage: A system for making a beverage, the system comprising a pad (7) and a holder (6) in which the pad (7) is placed in use, the pad being provided with a chamber in which a product (24) required for making the beverage is situated, the system defining, at least partly,... Agent: Altera Law Group, LLC

20080050489 - Method for extracting a cereal constituent: The invention relates to a method for extracting β-glucan from cereals. The extraction is carried out using wetted cereals by adjusting the pH thereof to a value below 5.2 with an acid, and further, by treating the cereal in an enclosed space under pressure less than about 5 bar, at... Agent: Connolly Bove Lodge & Hutz LLP

20080050490 - Method of preparing a nutritional composition: A method of preparing a single serving of a nutritional composition comprising introducing water into a disposable capsule (30) containing a unit dose of the composition in concentrated form so as to reconstitute the concentrated composition and operate opening means contained within the capsule to permit draining of the resulting... Agent: Bell, Boyd & Lloyd LLP

20080050491 - Beverage maker flow detection logic: The water heating flow detection system for a beverage maker includes a heater control logic circuit that controls heating in response to temperature and flow conditions in the beverage maker. A heater control logic circuit receives a temperature detection signal and a flow detection signal, and generates a water heater... Agent: Fulwider Patton LLP

20080050492 - Shelf-stable condensed milk with reduced sugar content: The invention relates to a reduced-calorie sweetened condensed milk having a shelf life stability that is equal to that of standard sweetened condensed milk. The invention also relates to a method for manufacturing such a product.... Agent: Winston & Strawn LLP Patent Department

20080050493 - Production of multi-grain, whole-grain, soft and crunchy sheeted snacks: The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the... Agent: Carstens & Cahoon, LLP

20080050494 - Low ph, shelf-stable, milk-based food product: An acidified, milk-based, shelf-stable food product comprises a milk-based component and preferably a pasta component. At least the milk-based component contains acidifying agents selected from the group of sodium acid sulfate, sorbic acid, lactic acid, and gluconic acid. This unique combination of acids provides a salty flavor without the addition... Agent: Seed Intellectual Property Law Group PLLC

20080050495 - Process for manufacturing aerated frozen confections: A process for manufacturing aerated frozen confection incorporating a step of low temperature extrusion while preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock is described, in which the frozen confection comprises fat, sweetener, milk solids-not-fat and water, and wherein an emulsifier is used... Agent: Winston & Strawn LLP Patent Department

20080050496 - Mixing apparatus: An apparatus and method of combining and mixing in precise proportions two or more chemicals or compounds is disclosed. The basic design of the apparatus comprises an operator control system, a drive motive assembly, one or more mixing chamber assemblies, and a cooling system. Suitable proportions of each chemical or... Agent: Patent Department Taylor, Porter, Brooks & Phillips, L.l.p

20080050497 - Food composition containing a coagulated protein and a process for making the same: This invention is directed to a food composition containing a coagulated protein, comprising; (A) a hydrated protein stabilizing agent; (B) a dispersed coagulated protein material; and (C) a flavoring material. Also disclosed is a process for preparing a food composition containing a coagulated protein comprising; combining (A) a hydrated protein... Agent: Solae, LLC

20080050498 - Powdered protein beverage mix and methods of making the same: An improved protein beverage which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink) to about 6 volumes of carbonation. Preferably the protein is... Agent: Duckor Spradling Metzger & Wynne A Law Corporation

20080050499 - Process for preparing a composition comprising steroidal glycosides:

20080050500 - Additive for carbonated beverage: It is intended to provide a carbonated beverage excelling in function as thirst-quenching beverage and taste through strengthening or sustaining of carbonated feel peculiar to carbonated beverage (brisk intense stimulation and sensation at pass through the throat, brought about by carbon dioxide gas, and sensation of coolness (refreshing sensation) produced... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20080050501 - Mixtures of high fructose corn syrup (hfcs) 42 or hfcs 55 and high-intensity sweeteners with a taste profile of pure hfcs 55: The invention relates to a mixture with a sweetness and taste profile of pure sucrose (=standard=100 wt.-%), which mixture comprises only 30 to 50 wt.-% (based on the standard) of D) one or more compounds selected from the group consisting of: HFCS 55 and HFCS 42 and E) 0.09 to... Agent: Propat, L.L.C.

20080050502 - Process to lose weight, drain unwanted body fats and other toxins: A method is disclosed comprising placing about thirty-two fluid ounces of water into a receptacle, placing the receptacle with water on a burner and bringing the water to a boil, ceasing to heat the water, adding about one tablespoonful or five grams of tea beverage flavorant to the water; and... Agent: Mr. Walter J. Tencza Jr.

20080050503 - Expression of human milk proteins in transgenic plants: The invention is directed to food and food additive compositions comprising one or more human milk proteins produced in the seeds of a transgenic plant and methods of making the same. The invention is further directed to improved infant formula comprising such food supplement composition.... Agent: Arent Fox LLP

20080050504 - Anhydrous resilient chocolate chip for ice cream novelty products: Anhydrous resilient chocolate chips for use with ice cream novelty products have a melting curve ranging from 0° C. to 37° C., and comprise 15% to 40% chocolate liquor, 15% to 65% sugar, and 20% 50% fat content. At least 50% fat content has a melting point below 20° C.... Agent: Gowan Intellectual Property

20080050505 - Phosphopantetheinyl transferases from bacteria: The invention relates generally to phosphopantetheinyl transferases that are required for activation of a polyketide synthase complex to synthesize long chain poly-unsaturated fatty acids (LC-PUFA's) such as docosahexaenoic acid and eicosapentaenoic acid. In particular, the invention relates to bacterial phosphopantetheinyl transferases, DNA constructs for their expression in host cells, and... Agent: Sonnenschein Nath & Rosenthal LLP

20080050506 - Production of high tryptophan maize by chloroplast targeted expression of anthranilate synthase: Novel expression vectors and constructs encoding a chloroplast transit peptide (CTP) operably linked to a monomeric anthranilate synthase are provided. Additionally, novel polynucleotide sequences encoding monomeric anthranilate synthases are provided. Also provided are methods for increasing the levels of free tryptophan in transgenic plants containing the expression vectors and constructs.... Agent: Sonnenschein Nath & Rosenthal LLP

20080050507 - High pressure processing of foods: High pressure processing (HPP) uses isostatic pressure to evenly apply great pressures to foods on all sides of the foods. Because the pressure is isostatic, the food is not deformed, so long as there is no internal cavity in the food. The pressures used are preferably from about 100 MPa... Agent: Bell, Boyd & Lloyd, LLP

20080050508 - Sweetener compositions with a sweetness and taste profile comparable to hfcs 55: This invention relates to sweetening compositions used to produce foodstuffs with a sweetness and taste profile comparable to HFCS 55. The sweetener compositions generally include at least one carbohydrate sweetener selected from the group consisting of HFCS 55, HFCS 42 and sucrose along with an effective amount of a high... Agent: Propat, L.L.C.

20080044518 - Production of gluten-free food products using timothy grass: The present invention discloses novel methods of using Phleum spp. seeds, especially Timothy grass (P. pratense L.) seeds, for making gluten-free food products and the food products produced using such methods.... Agent: Cooley Godward Kronish LLP Attn: Patent Group

20080044519 - Use of ozone for improving kneading: e

20080044521 - Frozen confections:

20080044524 - Apparatus and process for manufacturing food products with omega-3 polyunsaturated fatty acids: A process for producing a food product containing omega-3 fatty acids is disclosed herein. The process includes the step of directing an edible coating for food through an apparatus operable to convert the coating from substantially solid form to substantially liquid form. The process also includes the step of combining... Agent: Raymond C. Meiers Dickinson Wright PLLC

20080044516 - Granules of hydrophilic active principle: The present invention relates to cores of granules of hydrophilic active principle, characterized in that they also comprise starch or a derivative thereof. The present invention also relates to hydrophilic active principle granules intended for the nutrition or treatment of ruminants.... Agent: Oliff & Berridge, PLC

20080044517 - Stirred tank for storing yeast slurry, method of manufacturing fermented foods such as beer using the stirred tank, and stirring impeller provided in the stirred tank: According to the present invention, there is provided a stirred tank for storing yeast slurry to be supplied to fermentation tanks where fermented foods such as beer are fermented, is characterized in that a stirring impeller is provided within the stirred tank and so constructed that a maximum diameter of... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20080044520 - Phytase active yeast: The present invention relates to a method for producing a modified Saccharomyces cerevisiae having improved phytase activity, such a Saccharomyces 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

20080044522 - Nutrified coffee compositions: Provided herein are compositions of matter comprising a coffee, from which a coffee beverage may brewed. The compositions include one or more nutrient substances and thus afford a coffee beverage which contains beneficial health agents. Through consumption of a coffee beverage according to the invention, the health benefits of the... Agent: Christopher J. Whewell Western Patent Group

20080044523 - 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 liquid lecithin and/or combinations thereof is blended with the vegetable oil, water and/or alcohol to form a stable emulsion that... Agent: Melvin I. Stoltz

20080044525 - Packagagin and sealing tool for production thereof: A packaging (1) for a material that can be heated, especially microwave-heated, in the packaged state, which packaging has at least one sealing region (5) which becomes locally permeable when a predetermined internal pressure is exceeded. The or each sealing region of such a kind has at least one intended... Agent: Knobbe Martens Olson & Bear LLP

20080044526 - Needleless injection device and method of injecting: A needleless injection device and method for injecting a food subject is disclosed in which one or more types of liquid food additive are individually and/or simultaneously delivered to a food subject within a sealed injection chamber or compartment. The needleless injection device and method of the present invention utilizes... Agent: Reinhart Boerner Van Deuren S.c. Attn: Linda Kasulke, Docket Coordinator

20080044527 - Apparatus and method for producing colored extruded food products: An apparatus and associated method for varying the color and/or flavor of an extruded food product during a single production run of a single extrusion device. The apparatus includes a multi-additive injection system, which is attached to a fluid supply line of an extrusion device. The injection system is comprised... Agent: Carstens & Cahoon, LLP

20080044528 - Process for the disinfection, discoloration and cleaning of wheat grains and/or resulting flours before, during or after milling: A process for the cleaning, discoloration and disinfection of wheat grain and/or resulting flours thereof, is provided. The process includes the application of at least one adequate organic or food grade acid in mixture with cleaning or wetting water thereof in a proportion from 2% to 25% acid with respect... Agent: Volpe And Koenig, P.C.

20080044529 - Method of preserving ipomoea aquatica, method of preserving vegetables and processed food: Effective utilization of vegetable called Ipomoea aquatica that although exhibiting high nutritional value and excellent antioxidant capability and ensuring huge supply capacity, is poor in distribution preservability and is notable in discoloration and quality degeneration attributed to processing, thereby disenabling merchandization of relevant processed food. There is provided a method... Agent: Rabin & Berdo, PC

20080044530 - Shelf-stable, non-alcoholic, haze-free malt beverage and methods: A method of making a haze-free nonalcoholic malt beverage is disclosed. The method includes forming a malt solution containing a coagulant and water, adjusting the pH of the malt solution so that the pH of the malt solution is less than about 4.0 and coagulating the protein from the malt... Agent: Goodwin Procter LLP Attn. Scott A. Warren

20080044531 - Juice processing: A method for treating a sugar-containing (e.g., sucrose, fructose, glucose) beverage (e,g., fruit juice, vegetable juice) includes passing a stream of a beverage into contact with a packed bed capable of selectively removing sugar from the beverage and separating a sugar-diminished beverage from the packed bed. A high intensity natural... Agent: Mueller And Smith, Lpa Mueller-smith Building

20080044532 - Method for the preparation of meat and vegetable protein based substitute food products: The methodology shown in this invention is suitable for the preparation of meat substitute food products of animal origin (e.g., beef, pork, poultry, deer, or fish), with nutritional characteristics, texture, flavor, and odor very similar to the meat subject matter of the substitution, containing at least one of the following... Agent: Albert B. Kimball, Jr. Bracewell & Patterson L L P

20080044533 - Beverage sterilization method and beverage sterilization apparatus: A beverage sterilization method and a beverage sterilization apparatus for carrying out the method are provided, wherein a container hermetically sealed and filled with a beverage which generates a gas from itself when heated to a temperature required for sterilization is arranged in a pressurized chamber (20), the pressure of... Agent: Drinker Biddle & Reath (dc)

20080044534 - Method for making a masa based dough for use in a single mold form fryer: A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla... Agent: Carstens, Yee & Cahoon, L.L.P.

20080044535 - Avocado de-skinning apparatus: An avocado de-skinning apparatus having two generally vertically disposed rotating drums. The rotating drums rotate inward to pinch the skin of an avocado and force the off and through a gap defined between the rotating drums. A driver in the gap and in the upper section of the rotating drums... Agent: Frank G Morkunas

20080044536 - Cooking rod: A cooking rod has a piercing rod and an end, that together are configured to conduct heat into a central area of a piece of meat. The piercing rod may be formed from aluminum or other highly conductive material and has a sharpened end to enable it to pierce the... Agent: John C. Gorecki, Esq.

20080044537 - Oven rack grilling apparatus and method of use thereof: An oven rack grilling apparatus combining an oven rack with a grilling basket, wherein the grilling basket is disposed within an aperture of a standard-sized oven rack. The rear portion of the oven rack is suitable for grilling larger portions of food, while the grilling basket may contain smaller food... Agent: Myers & Kaplan Intellectual Property Law, L.L.C.

20080044538 - Method for pigment solubilization, a pigment composition and its use: The present invention relates to an improved method for solubilizing an oil-soluble pigment efficiently in an oil or fat by extraction of a solid preparation containing the oil-soluble pigment, where the extraction takes place in the presence of water, an edible oil or fat and a nonionic surfactant. It also... Agent: Akzo Nobel Inc.

20080044539 - Astringency-compensated polyphenolic antioxidant-containing comestible composition: A polyphenoic antioxidant-enhanced comestible composition and method for making it are disclosed. The antioxidant-enhanced comestible preferably includes an astringent amount of exogenous polyphenolic antioxidant dissolved or dispersed in a precursor edible product. The composition also includes an effective concentration of at least one astringency compensating or masking agent sufficient to... Agent: Edward P. Gamson

20080044540 - Anti-degradation agent: There is provided an anti-degradation agent capable of exhibiting an excellent deterioration-inhibiting property for foods, cosmetics, etc., showing a good effect even when added in a small amount, having a high heat resistance, and being free from adverse influence due to light. There are provided (1) an anti-degradation agent comprising... Agent: Nixon & Vanderhye, PC

20080044541 - Edible composition with low glycemic index and the taste of pure sucrose: The invention relates to a food, foodstuff or edible composition comprising isomaltulose and acesulfame K or a blend of acesulfame K with one or more other High Intensity Sweetener (HIS). The invention further relates to a process for replacing a carbohydrate sweetener under retention of the sweetness and taste profile... Agent: Propat, L.L.C.

20080044542 - Ready to eat cookie dough: A ready-to-eat frozen cookie dough which is prepared from flour, butter, sugar and contains no egg, baking soda or baking powder. It is provided in a bite-sized cone-shaped cookie dough that is safe (and intended) to eat raw and formed in a size that is convenient for snacking or mixing... Agent: Stephen B. Salai, Esq. Harter, Secrest & Emery LLP

20080044543 - Stabilized emulsions, methods of preparation, and related reduced fat foods: Emulsion compositions and related methods as can be used to improve food products and/or reduce the fat content thereof.... Agent: Reinhart Boerner Van Deuren S.c. Attn: Linda Kasulke, Docket Coordinator

20080044544 - Milk protein isolate and process for its preparation: The invention relates to a novel process for isolating milk proteins from milk or from whey; its subject is also a milk protein fraction obtained by this process and its use for the preparation of pharmaceutical or food compositions... Agent: Alston & Bird LLP

20080044545 - Process for producing tea extract containing nonpolymeric catechin: A process for producing a tea extract containing non-polymer catechins, which includes immersing unfermented tea leaves in ethanol or an ethanol-water solution having an ethanol concentration of from 85 to 99.5 vol % to obtain unfermented tea leaves having a percentage catechin residue of at least 80 wt % based... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20080044546 - Product and method for providing texture, aroma, and flavor to microwave popcorn: A technique and process for preparation of a texturized microwave popcorn product is disclosed. A solid concentrated texturizing composition in a compact form is utilized in a microwavable popcorn bag. The solid concentrated texturizing blend is melted during cooking and dispersed over the popped popcorn as part of the popping... Agent: Suiter Swantz PC Llo

20080044547 - Kernel fractionation system: Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.... Agent: Cr Miles, P.C. Craig R. Miles

20080044548 - Animal feed and methods for reducing ammonia and phosphorus levels in manure: An animal feed is provided that employs a substantially indigestible cation exchanger capable of binding ammonium cations and an acidogenic substance to acidify an animal's manure and thereby create ammonium cations that can be bound by the cation exchanger. The animal feed reduces ammonia emissions from manure produced by animals... Agent: Woodard, Emhardt, Moriarty, Mcnett & Henry LLP

20080044549 - Methods and compositions for modifying levels of secondary metabolic compounds in plants: The present invention provides a method of making a genetically transformed plant which has an altered content of at least one product of a secondary metabolic pathway. The method consists of introducing into a plant cell capable of being transformed and regenerated to a whole plant a DNA expression cassette.... Agent: Bacon & Thomas, PLLC

20080044550 - Water-soluble tablets of natural food-grade sea salt and method for their preparation: Water-soluble natural integral sea salt tablets preparable as unit doses simple and easy to use, and a method for producing the tablets.... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20080044551 - Spray-dried compositions and their uses: The present invention relates to spray dried compositions of one or more active ingredients dispersed in a carrier of gum Arabic in admixture with a non-ionic surfactant. The compositions are particularly useful for the encapsulation of menthol and can be used to prepare chewing gums and compressed tablets.... Agent: Winston & Strawn LLP Patent Department

20080044552 - Processes for production of hoodia plant extracts containing steroidal glycosides: Processes for the production of Hoodia plant extracts with a high content of steroidal glycosides and for minimizing heavy metal and/or polyaromatic hydrocarbon content in Hoodia extracts.... Agent: Unilever Intellectual Property Group

20080038402 - Ruminant animal feed formulations and methods of formulating same: The invention comprises a method for determining the least cost feed formulation for a ruminant animal, utilizing Rumen Active Feed Additives. Also described is a least cost feed formulation made through the use of the method, and use of the method to prepare a least cost feed formulation. Feed formulated... Agent: Conley Rose, P.C. David A. Rose

20080038410 - Compositions and methods for nutrition supplementation: The present invention relates to compositions, that may be swallowable, chewable or dissolvable, comprising various vitamins and minerals, and in a specific embodiment, comprise vitamin B6, vitamin B9, vitamin B12, calcium, vitamin D3, magnesium, and boron, and methods for using these compositions for nutritional supplementation and in order to prevent,... Agent: Kirkpatrick & Lockhart Preston Gates Ellis LLP Attn: Ellen Klann

20080038411 - Seasoning and method for enhancing and potentiating food flavor: A seasoning having particles less than 20 microns in size is added to food to provide taste enhancement and flavor potentiation. In one embodiment, a microwave popcorn product comprising a charge of popcorn kernels, a charge of seasoning for flavoring the charge of kernels, and a bag for containing the... Agent: Suiter Swantz PC Llo

20080038403 - Weight management system for obese animals: A diet system for promoting comprehensive weight management in companion animals. The diet system includes a stage I pet food product for promoting weight loss and building lean body mass and a stage II pet food product for maintaining the weight loss and the lean body mass.... Agent: Fulbright & Jaworski, LLP

20080038404 - Protein: A fungal wild-type lipolytic enzyme having a higher ratio of activity on polar lipids compared with triglycerides, wherein the enzyme preferably has a phospholipid:triglyceride activity ratio of at least 4. Preferably, the lipolytic enzyme according to the present invention has a glycolipid:triglyceride hydrolyzing activity ratio of at least 1.5. In... Agent: Frommer Lawrence & Haug

20080038405 - Method for producing sour milk products, method for treating milk therefor, sour milk production line, device for treating milk for said line: wherein X represents sodium, or potassium, or calcium, or magnesium, or hydrogen or ammonium ions, and 30≧n≧1 at a quantitative value thereof ranging from 0.4 to 0.7 g/l; the milk treatment is carried out with double pasteurization, bottling and packing are associated with hermetic sealing at a temperature of 68-72°... Agent: Ilya Zborovsky

20080038406 - Method for making a liquid concentrate of food-grade acclimated and viable bacteria: A method for making a liquid concentrate of food-grade acclimated and viable bacteria, preferably but not exclusively lactic acid bacteria.... Agent: Foley And Lardner LLP Suite 500

20080038407 - Oxygen enhanced meat and method of making same: A system and method are described that provide a way to package food products. More specifically, a method of packaging food is described that provides an alternative to packaging food products with carbon monoxide. Instead, oxygen can be used during packaging in an attempt to preserve food product quality and... Agent: Sheridan Ross PC

20080038408 - Packaged beverages: A non-tea-based, packaged beverage with a green tea extract mixed therein contains the following ingredients (A) and (B): (A) 0.06 to 0.5 wt. % of non-polymer catechins, and (B) 9 to 13.5 mM of citric acid or a salt thereof. Its pH is from 3.4 to 4.2. The non-tea-based, packaged... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20080038409 - Steeped cocoa compositions and functional cocoa beverages made from them: The invention provides, in one aspect, a method of producing a cocoa-containing beverage or a nutritionally fortified or energy-sustaining cocoa beverage containing beneficial cocoa polyphenols. Ready-to-drink compositions, concentrates, primary beverage components, and packets for producing the beverages are specifically disclosed and prepared from a cocoa water composition made from steeping... Agent: Wiley Rein LLP

20080038412 - Food for short-headed dogs: A dry food intended for feeding dogs comprising: at least one source of animal or plant protein and/or at least one source of slow-release or rapid-release carbohydrates and/or at least one source of animal or vegetable fat, substantially in the form of a parallelepiped, wherein at least two opposed faces... Agent: Ip Group Of Dla Piper US LLP

20080038413 - Food bag with wet wipe: A bag for containing food, such as popcorn, or the like, has a cleansing wipe thereto.... Agent: Sung I. Oh, Professional Law Corporation

20080038414 - Method container for viscous food products: It consists of a hollow main body (10), composed preferably of a cover (50) attached to a tubular piece (60) containing the food (20), which is supplemented at its open lower end with thrust means (30), which consist of a plunger (80) assisted by a rod (70) that actuates snugly... Agent: Katten Muchin Rosenman LLP

20080038415 - Packaging having a weakening area:

20080038416 - Rod and coil shaped food product and method of preparation: Packaged food articles comprise at least one shaped food product disposed within sealed moisture resistant packaging. The shaped food products include an axially aligned center piece or rod as a core portion and at least one string wrapped around the periphery of the core piece. The shaped food piece is... Agent: John A. O'toole, Esq. General Mills, Inc.

20080038417 - Method of preparing cuts of meat: A method of maintaining a desirable fresh and/or healthy appearance of a cut of meat during retail display including the steps of maintaining said cut of meat at a temperature within a temperature range as close to freezing as possible without freezing said meat following cutting of said meat from... Agent: Birch Stewart Kolasch & Birch

20080038418 - Process and apparatus for the manufacturing of frozen aerated products: Process for the manufacturing of frozen aerated products comprising; providing two forming elements, providing at least one open cavity on a surface of each forming element, providing filling means for filling said cavities with a frozen aerated material at a temperature higher than the temperature of the forming elements, filling... Agent: Unilever Intellectual Property Group

20080038419 - Food product and method of preparation: Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pieces are formed by direct puffing... Agent: General Mills, Inc.

20080038420 - Process and apparatus for stamping a pattern onto a coated frozen confection: A process for stamping a pattern onto a coated frozen confection comprising the steps of: a) at least partially covering the frozen confection with a layer of coating; and b) bringing a stamping surface into contact with the coated frozen confection; characterised in that in step (b) the coating is... Agent: Unilever Intellectual Property Group

20080038421 - Glassy matrices for the stabilzation of coffee aroma: A glassy matrix for coffee aroma is provided in which the level of compounds which degrade aroma has been reduced, enabling the production of improved soluble coffee powder.... Agent: Bell, Boyd & Lloyd LLP

20080038422 - Apparatus and method for cleaning poultry: An apparatus (10) for washing eviscerated poultry carcasses (12) has a housing (11), a conveyor (15a) for moving the shackled poultry carcasses through the housing. A guide bar (24) tilts the poultry carcasses (12) from a vertical position for spraying by a first set of nozzles (23). The first set... Agent: Kinney & Lange, P.A.

20080038423 - Method and device for producing a beverage: With a method for manufacture of a ready-to-drink beverage by way of extraction of a solid-matter aroma carrier (19) by way of water, the aroma carrier (19) required for an individual consumption quantity is successively moved through an extraction region (25), a part quantity of the aroma carrier (19) present... Agent: Morriss Obryant Compagni, P.C.

20080038424 - Device and a method for the micro-particulation of filter residues: In order to specify a device (1) and a method for the micro-particulation of filtration residues comprising a mechanical treatment and a heat treatment, in particular of whey proteins in ultra-filtration whey concentrates, which in each case permit a particularly high yield of particles in a preselectable size range in... Agent: William Collard Collard & Roe, P.C.

20080038425 - Static mixer: The invention relates to a static mixer for continuous mixing of one or more input streams or flows. The mixer comprising a pipe section of a certain length, the pipe length being pinched together so that a number of radial throttles is formed. The throttles are uniformly distributed along the... Agent: Buchanan, Ingersoll & Rooney PC

20080038426 - Method for producing portions of meat: The invention relates to a method for producing portions of meat that are identical in shape and weight by compacting frozen meat in a mold to form a rounded final shape. An individual piece of meat, which has its natural shape and to which no other pieces of meat adhere,... Agent: K.f. Ross P.C.

20080038427 - Method for adding slits to expose fruit filling in a co-extruded bar: The present invention is directed towards methods and apparatus for modifying the exterior structure of a co-extruded bar type food product, and products formed thereby. By lowering a blade into the outer dough jacket of a food bar, as it is extruded, a slit can be created in the outer... Agent: Pepsico, Inc. C/o Goodwin Procter LLP

20080038428 - Process for preparing maillard flavour preparations: The present invention relates to a process of producing Maillard flavour preparation, such as process flavours, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an α-hydroxycarboxylic acid component selected from tne group of α-hydroxycarboxylic... Agent: The Webb Law Firm, P.C.

20080038429 - Taste improving substances: The present invention relates to a flavour composition having: one or more flavouring substances; and one or more taste improving substances selected from substances according to formula (I): CH2OH—(CHOH)4—CO—NH—CH2—X wherein X represents —OH, —O(CO)R, —OPO3H2, —PO3H2, —OSO3H or —SO3H, and R represents a C2-C10 group having at least one carboxylic... Agent: The Webb Law Firm, P.C.

20080038430 - Taste improving substances: It was found that compounds represented by formula (I) are capable of modifying, especially enhancing, the sensory impact of taste imparting substances. Thus, the present taste modifying compounds are advantageously applied in flavour compositions, foodstuffs and oral care products. Typical examples of flavour modifying compounds according to the present invention... Agent: Jay S. Cinamon Abelman, Frayne And Schwab

20080038431 - Composition, method of application and use of a natural additive from soapbark tree extracts to improve the quality of meat products: Preservation of foodstuffs by contacting with a soapbark tree extract.... Agent: Millen, White, Zelano & Branigan, P.C.

20080038432 - Food additive comprising at least one fiber source and at least one monosaccharide or sugar alcohol: We disclose a food additive containing at least one fiber source and at least one monosaccharide or sugar alcohol selected from the group consisting of fructose and sorbitol. We also disclose a fiber-fortified foodstuff containing a base foodstuff; and the food additive. In addition, we disclose a method of fiber-fortifying... Agent: Williams, Morgan & Amerson

20080038433 - Flavored artificial sweetener: A flavored artificial sweetener is made of a carrier, such as dextrose and the like, that is milled together with a flavoring agent. The mixture is then commingled with a second bulking agent, such as maltodextrin and a sweet agent, such as aspartame. The resulting sweetener has excellent taste characteristics... Agent: Gottlieb Rackman & Reisman PC

20080038434 - System for gluten replacement in food products: The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to... Agent: Edward L. Levine, Esq. Law Department

20080038435 - Precursor formulation for whippable topping or dessert filling: A precursor formulation for a whippable dessert topping or filling comprising milk solids and vegetable fats has a water phase, which comprises bovine-derived water such as skim milk or buttermilk, or treated water having a pH and mineral content similar to bovine-derived water, in which skim milk solids are dissolved;... Agent: Gowan Intellectual Property

20080038436 - Composition containing hydrogel component derived from gum arabic: An object of the present invention is to provide a novel foodstuff useful as an alternative for edible fats and/or oils, an alternative for edible fats and/or oils using the foodstuff, and food products prepared by using these alternatives for fats and/or oils; a novel material usable as a water... Agent: Sheldon Palmer C/o Galvin & Palmer

20080038437 - Coffee composition and method of making the same: The invention relates to a method for making a coffee composition, the method comprising separating coffee beans from the pulp and husk of a coffee cherry, roasting the coffee beans, and adding dried pulp and/or husk of the coffee cherry to the roasted coffee beans. The invention also relates to... Agent: Ladas & Parry

20080038438 - Portionable, rapid melt dairy based product: A process for a portionable, rapid melt sauce is disclosed which forms a gel, to which additional ingredients of the sauce are then added. After formation of the mixture, it may be homogenized and refrigerated to make the resulting product sufficiently firm to allow it to be processed into segments... Agent: Reinhart Boerner Van Deuren S.c. Attn: Linda Kasulke, Docket Coordinator

20080038439 - Portionable, rapid melt dairy based product: A process for a portionable, rapid melt sauce is disclosed which forms a gel, to which additional ingredients of the sauce are then added. After formation of the mixture, it may be homogenized and refrigerated to make the resulting product sufficiently firm to allow it to be processed into segments... Agent: Reinhart Boerner Van Deuren S.c. Attn: Linda Kasulke, Docket Coordinator

20080038440 - Blendable cheese snack: A cheese product, suitable for use as a cheese snack and/or food topping includes packaging in which moist cheese components of the snack or topping are separately sealed within a secondary package, prior to both the moist cheese and dry components of the snack or topping being sealed within a... Agent: Reinhart Boerner Van Deuren S.c. Attn: Linda Kasulke, Docket Coordinator

20080038441 - Systems and methods of brewing low-cholesterol espresso: A low-cholesterol brewed beverage dispenser includes a high-pressure brewing area, a low-pressure area, and a filter. The high-pressure brewing area is configured for brewing water and a brewable material at a relatively high pressure. The low-pressure area is positioned to receive the brewed beverage from the high-pressure brewing area. The... Agent: Sutherland Asbill & Brennan LLP

20080038442 - Crisps having a high dietary fiber content and food products containing same: A crisp that includes a resistant starch and a puffing agent, where the crisp has a total dietary fiber content of at least 10% by weight, as well as food products that include the crisp in combination with a base food.... Agent: Fish & Richardson P.C.

20080038443 - Process for preparing potato products having reduced trans-fat levels: A process for producing frozen potato products having reduced trans-fat levels comprising the steps of: providing a stable frying oil with an 18:3 ratio of <2 wt % and a trans-fat level of <3 wt %; par frying potatoes in the blend to produce potato products; and freezing the potato... Agent: Buchanan, Ingersoll & Rooney PC

20080038444 - Process for the preparation of shrimp product: A process for the preparation of a shrimp product includes the steps of: (a) preparing first and second raw shrimps; (b) decapitating and removing all of the shell from the first raw shrimp; (c) decapitating and removing all but a tail segment of the shell from the second raw shrimp;... Agent: Seyfarth Shaw LLP

20080038445 - Disposable beverage container and/or drinking implement fused with sugar syrup: A device for creating a sweet sensation is described herein. Typically, the device is made by fusing Syrup to a beverage container, lid for a beverage container, or a device attaching to a beverage container. The beverage container is filled with an unsweetened beverage and the beverage is consumed while... Agent: Walter K. Coronel

20080031998 - Enzyme granules for animal feed: The present invention is related to feed granules comprising a feed enzyme and a zinc salt of an organic acid.... Agent: Novozymes North America, Inc.

20080031999 - Enzyme granules for animal feed: The present invention is related to feed granules comprising a feed enzyme and a copper ion donor.... Agent: Novozymes North America, Inc.

20080032002 - Amino acid-based nutritional formulations: The present invention relates to an amino acid-based nutritional formulation comprising, per 100 g total amino acids, between about 4.5 and about 5 g glutamate. The ratio of cysteine:methionine is in the range of about 0.9:1 to about 1:1.2. The nutritional formulation may also comprise a lipid source, a carbohydrate... Agent: Bristol-myers Squibb Company - Mead Johnson

20080032003 - Methods of fortifying process cheese and products thereof: Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or... Agent: Fitch Even Tabin & Flannery

20080032005 - Layered snacks and ready-to-eat cereals and methods related thereto: The present invention is in the field of layered food products and processes for making them. The present invention provides food items with improved crispy and non-abrasive texture and more abundant flavor, as well as industrially-efficient and cost-effective processes for making food items with the improved crispy and non-abrasive texture... Agent: Kristine H. Johnson Dickinson Wright PLLC

20080032004 - Method of preparing pizza: A method of preparing pizza includes providing an at least partially baked crust with at least one topping. The crust and at least one topping are wrapped or covered with an impermeable cover and heated to a holding temperature above ambient temperature. The cover is then removed and additional heated... Agent: Harness, Dickey & Pierce, P.L.C

20080032000 - Family gh 61 polypeptides: The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product.... Agent: Novozymes North America, Inc.

20080032001 - Process for producing cheese: The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from cheese milk treated with a enzyme selected from the group... Agent: Novozymes North America, Inc.

20080032006 - Low fat snack compositions: A coated fabricated snack piece that is substantially covered with a coating that contains a gum consisting of alginates, cellulose derivatives, gellan, xanthan, Arabic, pectin and mixtures thereof. The coating may be from about 1% to about 10%, by weight, of the coated fabricated snack piece, and the gum may... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.

20080032007 - Evoh barrier layer for particulate coffee: A container and container system are provided to reduce a loss of coffee aroma ingredients from a roasted coffee. The container includes a main body having walls made of a laminate of plastics materials. Contained in the main body is a roasted coffee which naturally releases aromatic ingredients. The laminate... Agent: Stites & Harbison PLLC

20080032008 - Field test kit for the detection of monosodium glutamate (msg) in food stuffs and drinks: The present invention is directed to field test kits, methods, and compositions for the field detection of monosodium glutamate (MSG) and related materials in foodstuffs and drinks. The field test kit consists of a reaction chamber, a closed reaction vessel containing encapsulated chemicals, and a means of providing heat to... Agent: George Fredrick Willard Iii

20080032009 - Apple composition and method: A smooth apple composition is prepared by ultrasonically processing a composition that includes at least 85% apple sauce. The smooth apple composition, which may optionally be derived only from apples and water, has physical and sensory properties that make it useful in a wide range of food and beverage products.... Agent: Cantor Colburn, LLP

20080032010 - Methods and apparatus for maintaining fresh quality and safe food attributes of minimally processed produce: A system and method of maintaining the integrity of freshly harvested, or freshly cut fruits and vegetables. Specifically, the invention focuses on a distinct series of processes which confer a lower total microbial count, delay browning, improve general organoleptic properties, and decrease the amount of chemical contaminants on the exposed... Agent: Santangelo Law Offices, P.C.

20080032011 - Flavored and edible colored fluids for printing on edible substrates and precision deposition thereof: A method of imparting flavor to an edible substrate by precision depositing a first food grade flavored fluid onto a surface of an edible substrate. A method of providing a flavored image on an edible substrate by ink jet printing a food grade colored fluid, where the food grade colored... Agent: Michael Best & Friedrich LLP

20080032012 - Assembly for producing wafer products, and water product produced by the assembly: Wafer products are produced with two or more wafer sheets and food product in between. The food product, for instance confectionery, meat, fish, cheese, fruit or vegetable product or the like, nuts, or almonds, is applied to a first wafer sheet delivered still hot from the oven. The wafer sheet... Agent: Lerner Greenberg Stemer LLP

20080032013 - Food tumbler: A counter-top appliance has a food container with internal fins extending inward from the outer wall at an angle offset from radial. The food container is coupled to a motor for rotation in either of two directions. One direction of rotation produces a scooping, elevating and subsequent discharge of liquid... Agent: Albert W. Watkins

20080032014 - Superabsorbent printable compositions: The invention relates to a printable composition having a viscosity of 1-1000 mPas and comprising a) 5-50% by weight of superabsorbent polymeric particles, b) 10-40% by weight of at least one organic, water-insoluble binder, c) 0-10% by weight of at least one additive and d) 40-80% by weight of at... Agent: Marshall, Gerstein & Borun LLP

20080032015 - Method of producing concentrated flour from wine grape pomace: A method for producing concentrated flour from wine grape pomace that includes obtaining an amount of wine grape pomace having moisture content from 50-80% and drying the wine grape pomace at a maximum 70° C. over a time period of 24-48 hours. Upon the completion of the drying step, the... Agent: Miller Thomson LLP

20080032016 - Apparatus and method for curled extrudate: An apparatus and method for producing a substantially spiral shaped food product is disclosed herein. The apparatus includes a die defining a plurality of apertures disposed in a circle about a center. The apparatus also includes at least one cutting blade disposed for rotation about the center and operable to... Agent: Dickinson Wright PLLC

20080032017 - Ice confection: An ice confection is provided comprising: 1 to 8 wt % fat; a total solids content of from 10 to 25 wt %; an ice structuring protein (ISP); and at least 0.1 wt % aerating agent; the confection being obtainable by a process comprising aerating a mix with an aerating... Agent: Unilever Intellectual Property Group

20080032018 - Combination conveyor oven: An oven for heating a product is provided. The oven includes a partially enclosed housing with an inlet opening and an outlet opening and a conveyor to move a product through the housing. The oven additionally includes a steam system for boiling liquid with an associated steam pipe and a... Agent: Brinks Hofer Gilson & Lione

20080032019 - Refrigerator cabinet with a compartment for thawing frozen foods: A refrigerator cabinet comprising an insulated food storage compartment (2), and evaporator (3) and heating means (4) in thermal relation with said compartment (2); the cabinet comprises a thermal conductor member (5) movably arranged within the compartment (2) between a cooling position and a thawing position, actuating means for driving... Agent: Pearne & Gordon LLP

20080032020 - Center-filled chewing gum containing a deliverable form of calcium: A centerfill chewing gum composition having a shell portion and a centerfill portion, the centerfill portion containing an effective amount of a calcium-containing compound suspended therein.... Agent: Allen R. Kipnes, Esq. Watov & Kipnes, P.C.

20080032021 - Feed supplements for ruminants including essential oil compounds and organic acids: A livestock and poultry feed additive composition includes at least one essential oil derived from at least one of an herb and a spice and containing thymol and carvacrol as its main ingredients, at least one organic acid derived from at least one of citric, fumaric, fulvic and humic acid... Agent: Law Offices Of Adam H. Jacobs

20080032022 - Toasted flavor additive: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining... Agent: Carstens & Cahoon, LLP

20080032023 - Stable tabletop granulated low calorie sugar substitutes: The present invention is directed to a bulked sweetener composition comprising an intimate mixture of maltodextrin and a high intensity sweetener. The inventive composition is preferably produced by spray drying in which carbon dioxide is introduced into the feed stream to the spray dryer at a selected point.... Agent: Philip S. Johnson Johnson & Johnson

20080032024 - Maltogenic alpha-amylase variants: The inventors realized that in some applications the control of the maltose-to-glucose ratio is of great importance. Particularly for ethanol production from granular starch by fermentation, it may be an advantage to form a larger amount of glucose which is more readily fermentable than maltose. Particularly for production of maltose... Agent: Novozymes North America, Inc.

20080032025 - Effervescent creamer composition: The effervescent creamer composition includes an effervescent agent comprising an acid and a base, a pH moderator, protein, a mouthfeel agent, a binder, and a lubricant.... Agent: Allison Johnson, P.A.

20080032026 - Dairy based precursor formulation for whippable topping or dessert filling: A precursor formulation for a whippable dessert topping or filling comprises milk solids and dairy fats, and has a water phase which comprises bovine-derived water such as skim milk, whole milk, or buttermilk, or treated water having a pH and mineral content similar to bovine-derived water, in which skim milk... Agent: Gowan Intellectual Property

20080032027 - Process for making jelly containing pectin: A process for making a fruit jelly comprising the steps of: (a) blending a pectin source with an aqueous fruit solution, at a temperature of less than 130° C., preferably less than 100° F., to form a base jelly product; and (b) adding a wet soluble solids solution to the... Agent: J M Huber Corporation

20080032028 - Succulent snacks: A process is disclosed that can be used for manufacturing a succulent product comprising combining a thickening or wheying preventing agent with a fluid food to produce a thickened fluid food; combining, with optional mixing, the thickened fluid food with a metal salt to produce a salt-containing fluid food; pouring... Agent: E I Du Pont De Nemours And Company Legal Patent Records Center

20080032029 - Reduced oil emulsion with viscosity-building emulsifier: An edible emulsion with insoluble fiber thickener and a viscosity-building emulsifier as part of a diary base is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion have consumer acceptable appearances, viscosities... Agent: Unilever Intellectual Property Group

20080032030 - Method and apparatus for producing beverages from coffee beans using ultrasound energy: Method and device for producing beverages from coffee beans using ultrasound energy is disclosed. Ultrasonic energy is delivered to coffee beans to produce an improved coffee beverage. The use of ultrasound energy may have multiple effects such as the extraction of flavor solutes from the coffee beans or the sanitization... Agent: Bacoustics, LLC

20080032031 - Method for manufacturing vegetable juice and the like with decreased nitrate ions: A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot... Agent: Sughrue Mion, PLLC

20080032032 - Cherry-based additive: A cherry based additive is a stable powder comprising a mixture of cherry powder, fiber and gum. The cherry powder is made from a cherry puree. A marinade comprises water, phosphate, salt and about 6% by weight cherry concentrate made from the puree or from the cherry powder.... Agent: Mcgarry Bair PC

20080032033 - Grain protein formulations that provide clean release from molding surfaces, and associated methods: Grain protein formulations that cleanly release from molding surfaces, reduce mold cycling time and improve product appearance, texture and digestibility are disclosed. Properties of the grain protein formulations are enhanced by the addition of compounds such as calcium salts, magnesium salts, Ba(OH)2, BaO, Na2CO3, NaOH, KOH, food grade phosphates and... Agent: Lathrop & Gage Lc