Food or edible material: processes, compositions, and products inventions 04/08

20080095882 - Controlled spoilage food compositions: The present invention provides a method of controlling the development of resident spoilage and pathogenic bacteria in food products by introducing, into the food products, known bacteria that produce novel bacteriocins or metabolites which inhibit or kill the spoilage and pathogenic bacteria. Specifically, the method of the present invention comprises... Agent: William J Bundren The Law Office Of William J Bundren

20080095887 - Shelf-stable cooking aid and a process for its preparation: Abstract: The invention concerns a shelf-stable concentrate cooking aid comprising a reduced amount of natural MSG, IMP and GMP between 10 and 20% in weight of natural food derived acids and sugars and between 20 and 45% of naturally derived macromolecules.... Agent: Bell, Boyd & Lloyd LLP

20080095892 - Lollipop kit: A kit including a solid confection segmented into a plurality of member segments and a corresponding set of sticks is described herein. Each of the segments includes a blind hole for accepting an end of a stick. The kit can optionally further include an edible adhesive for bonding stick and... Agent: Marshall, Gerstein & Borun LLP

20080095896 - Apparatus for making ice cream sandwiches with servo-driven paper feed: An apparatus for making and wrapping ice cream sandwiches includes a dispensing nozzle associated with a pair of wafer magazines for sequentially making ice cream sandwiches, with a transfer rotor provided for sequentially transferring each sandwich to an associated conveyor. The apparatus includes a sandwich wrapper which sequentially receives and... Agent: Wood, Phillips, Katz, Clark & Mortimer

20080095895 - Apparatus for making ice cream sandwiches with servo-driven sandwich elevator: An apparatus for making ice cream sandwiches includes a dispensing nozzle which dispenses ice cream between an associated pair of wafers, with each ice cream sandwich thereafter transferred to an associated sandwich wrapper for individually wrapping each sandwich. Wrapping is effected by vertically moving each sandwich through a wrapping chute... Agent: Wood, Phillips, Katz, Clark & Mortimer

20080095893 - Colouring and flavouring capsules provided in a gel medium, and method and apparatus for making same: Capsules made of gellan gum and a polyvalent salt and having various flavors and colors are provided in a flexible gelatin and carragheenan gel, of which the appearance differs from that of ordinary gelatin, by suspending the capsules having various flavors and colors in a gel medium by adjusting the... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20080095894 - Process for preparing roast chicken rillettes: Process for preparing rillettes, from a browned meat of a first poultry, a roasted and cut skin of a second poultry, this process comprising mixing, browning and cooking the ingredients.... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20080095881 - Fiber and natural chelator composition suitable for effective detoxification: The present invention relates to a composition of natural dietary fibers for use as a component of a nutritional food composition. More particularly, the present invention relates to a composition of non-fermentable dietary fibers and a natural chelator for the more effective detoxification of a subject for prophylactic and therapeutic... Agent: Edwards Angell Palmer & Dodge LLP

20080095883 - Asparaginases and method of preparing a heat-treated product: The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.... Agent: Novozymes North America, Inc.

20080095885 - Apparatus and method for manufacturing a loaf of bread: A method for manufacturing a loaf of bread of this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the... Agent: Jackson Walker, L.L.P.

20080095884 - Production of starchy food products: Properties of starchy food products such as noodles, fried products and snack products may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the dough handling during processing the texture, the crispiness, the mouthfeel and the appearance. The enzyme treatment may also reduce... Agent: Novozymes North America, Inc.

20080095886 - Stabilization of fresh mozzarella cheese using fermented whey: The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product retards or limits below detection levels the... Agent: Fitch Even Tabin & Flannery

20080095889 - Bgl3 beta-glucosidase and nucleic acids encoding the same: The present invention provides a novel β-glucosidase nucleic acid sequence, designated bgl3, and the corresponding BGL3 amino acid sequence. The invention also provides expression vectors and host cells comprising a nucleic acid sequence encoding BGL3, recombinant BGL3 proteins and methods for producing the same.... Agent: Victoria L. Boyd Genencor International, Inc.

20080095890 - Microbial feed additive: A microbial feed additive comprising lactic acid bacteria, silicate such as bentonite, and a yeast culture. The animal feed additive of this invention results in more piglets born alive, reduced mortality in nursery pigs, improved growth performance in pregrower, growing and finishing pigs, improved utilization of dietary protein in pregrower... Agent: Thomte Law Office, L.L.C.

20080095888 - Nutritional ingredient containing bioavailable mineral nutrients: The present invention relates to a nutritional ingredient, a composition comprising said ingredient and a method of making such an ingredient. The nutritional ingredient is exposed to at least one type of microorganism to render mineral nutrients contained therein bioavailable for absorption in the digestive tracts of animals or humans... Agent: Ogilvy Renault LLP

20080095891 - Ice-containing products: An unaerated ice-containing product is provided which comprises at −18° C., a first population of frozen particles having a particle size of greater than 0.5 mm and a second population of frozen particles having a mean particle size such that the ratio of the mean particle size for the first... Agent: Unilever Intellectual Property Group

20080095897 - Processed meat products and methods of making: Processed meat products and methods of making the same are disclosed. The methods include incorporating a powder-like substance comprising an oil comprising a long chain polyunsaturated fatty acid into a processed meat product.... Agent: Sheridan Ross PC

20080095898 - Method for welding wafer sheets and product so obtained: Method for welding wafer sheets and product so obtained A method for welding wafer sheet parts along reciprocal mat-ing surfaces, in which the parts are welded to each other by the moistening of the mating surfaces and adhesion by contact of said surfaces. Moistening is preferably carried out using water... Agent: Rothwell, Figg, Ernst & Manbeck, P.C.

20080095899 - Method and apparatus for producing a multiple phase, confectionery article: A method and apparatus for producing a multiple phase confectionery article is provided. The apparatus includes a rotary valve that is adapted to dispense a second confectionery material into a first confectionery material as the first confectionery material passes through the rotary valve. The apparatus may include a passageway that... Agent: Bell, Boyd & Lloyd LLP

20080095900 - Sleeved and the like mirrored containers for chewing gum and other oral-products: An oral-product container assembly is disclosed that includes: a) a substantially rigid sleeve having a window in one side face and a mirror contained therein; b) an insert containing a plurality of oral-products; c) said insert being movable between a stored position in which said insert obstructs a view of... Agent: Ipd C/o Watchstone P+d, PLC

20080095901 - Method for stabilizing and preventing coagulation of proteins in milk: The invention pertains to a method for stabilizing and preventing coagulation of proteins in milk comprising a coagulant consisting of >400 ppm of a non-complexed divalent cation, and/or an amount of an acid giving a pH<6.2 to the milk, comprising the steps: a) adding to the milk 0.0005 to 0.1%... Agent: Oliff & Berridge, PLC

20080095902 - Marinating device: A marinating device includes a supporting base having a blocking sidewall, a food marinating container having a guiding rib and a container sidewall physically contacted with the blocking sidewall to block a sideward movement of said food marinating container at a first sideward direction, and an electric driving arrangement. The... Agent: Raymond Y. Chan

20080095903 - Apparatus for preparing a beverage: The invention relates to an apparatus (1) for preparing a beverage (2) comprising a brew chamber (10) defining a volume for containing at least one container (11) with a soluble or extractable product for preparing said beverage, wherein said apparatus comprises adjustment means (12, 14) for varying the volume (V)... Agent: Westman Champlin & Kelly, P.A.

20080095904 - Method and apparatus for beverage formation with reservoir access control: A method and apparatus for forming a beverage. Movement of a brew chamber may automatically enable the provision of beverage precursor liquid into a reservoir in a brewer, which is then used (heated or not) to form a beverage. For example, closing of the brew chamber may cause a lid... Agent: Wolf Greenfield & Sacks, P.C.

20080095905 - Cooking appliance with steam generator: An apparatus and method for cooking with steam in a cooking appliance by forming the steam from atomized particles of water.... Agent: Whirlpool Patents Company - Md 0750

20080095906 - Continuous thermal process for flavor preparation: A flavor composition is formed by combining a first precursor composition with a second precursor composition to form a precursor flavor composition. The precursor flavor composition is then subjected to a sufficient temperature to cause one or both of the first and second precursor compositions to undergo at least a... Agent: Brooks Kushman P.C.

20080095907 - Encapsulation of food ingredients: Oxygen sensitive oils or oils containing oil soluble oxygen sensitive substances are encapsulated in proteins which have been reacted with carbohydrates that contain reducing sugar groups. An aqueous mixture of a protein preferably casein and a carbohydrate preferably a sugar is heated within the range of 60 to 160° C.... Agent: Foley And Lardner LLP Suite 500

20080095908 - Baking cup with fill line: A baking cup features a corrugated sidewall and a base. The interior surface of the side wall is provided with a fill line spaced from the top edge of the sidewall. When the baking cup is filled with batter to the fill line, a resulting baked cupcake or other food... Agent: Patent Group C/o Dla Piper US LLP

20080095909 - Wheat flour substitute for bakery foods and bakery foods prepared using the same: The present invention provides a wheat flour substitute for bakery foods comprising swelling-controlled starch and swelling-control free starch and a bakery food produced using cereal flour comprising raw wheat flour, 10 to 100% of which is replaced with a wheat flour substitute for bakery foods comprising swelling-controlled starch and swelling-control... Agent: Sughrue Mion, PLLC

20080095910 - Preconditioner having independently driven high-speed mixer shafts: An improved, dual-shaft preconditioner (10, 70, 102) is provided having independent drive mechanism (18, 20, 78, 80) operatively coupled with a corresponding preconditioner shaft (14, 16, 74, 76, 106, 108) and permitting selective rotation of the shafts (14, 16, 74, 76, 106, 108) at rotational speeds and directions independent of... Agent: Hovey Williams LLP

20080095911 - Satiety enhancing food product and a method for manufacturing such: A food product is provided comprising at least 50 grams of a pH responsive hydrogel comprising a cross-linked globular protein having an unfolding transition pH in the range pH 2 to 6. Also provided are a process for manufacturing the food product and use of a pH responsive hydrogel to... Agent: Unilever Intellectual Property Group

20080095912 - Portable caffeine detector and method of detecting caffeine in a beverage: An aspect of this invention is a portable caffeine detector, which is optionally called The De-Caf Stick. It is a test strip that is inexpensive, is safe and easy to use, may be carried in a pocket, briefcase, computer case, handbag or the hand and can be used to determine... Agent: Bregen Technical Consultants L.L.C.

20080095913 - Process for making tea extracts: The invention concerns a process for preferentially extracting theanine from tea plant material which involves a short cold water extraction.... Agent: Unilever Intellectual Property Group

20080095914 - Novel vegetable protein fractionization process and compositions: According to the invention a novel vegetable protein fractionation procedure is disclosed which includes a straightforward process to obtain 7S-rich (β-conglycinin-rich) and 11S-rich (glycinin-rich) isolated protein fractions with unique functional and nutritional properties desired by the food industry. The process is much simplified compared to the art and avoids multiple... Agent: Mckee, Voorhees & Sease, P.L.C

20080095915 - Delta-8 desaturases and their use in making polyunsaturated fatty acids: Isolated nucleic acid fragments and recombinant constructs comprising such fragments encoding delta-8 desaturases along with a method of making long-chain polyunsaturated fatty acids (PUFAs) using these delta-8 desaturases in plants and oleaginous yeast.... Agent: E I Du Pont De Nemours And Company Legal Patent Records Center

20080095916 - Method of processing wheat flour, processed wheat flour obtained by the method and food utilizing the processed wheat flour: A method of processing wheat flour that without detriment to secondary processability, improves the flavor and palate feelings thereof, processed wheat flour obtained by the processing method; and fool utilizing the processed wheat flour. The method is characterized in that 10 to 55 pts.wt. of ethyl alcohol is homogeneously dispersed... Agent: Pillsbury Winthrop Shaw Pittman, LLP

20080089978 - Lacteal coated pizzas: From dietary health to product diversity, Lacteal Coated Pizzas outperform the venerable four-hundred year old ethnic (Italian) pizzas. Lacteal Coated Pizzas are comprised of soft leaven dough/sourdough that is topped with a delicious, nutritious Lacteal Batter, and a conventional topping. The present invention's Lacteal Batters are innovative, heat-stable, hydrocolloidal-proteineous mixtures... Agent: Louise Grigg PC Grigg & Davis Engineers, P.C.

20080089980 - Hand-held oatmeal: A hand-held oatmeal product is provided that is ready to eat. The oatmeal product may be packaged in a retortable pouch. Methods of making the oatmeal product are provided.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080089981 - Ketogenic diet: The invention concerns a solid or semi-solid nutritional composition comprising proteins, lipids and digestible carbohydrates from at least two different sources, which provides 2520-3080 kilojoule per 100 g dry mass. The weight amounts of lipid to the sum of proteins and digestible carbohydrates is 2.6-3.8 to 1. The composition can... Agent: Foley And Lardner LLP Suite 500

20080089977 - Method of producing beers and soybean peptide for producing beers: It is intended to establish a method whereby beers with strong taste and rich beer flavor can be produced even by using a malt extract in a reduced amount. Namely, a method of producing beers characterized by adding a soybean peptide, which is prepared by hydrolyzing soybean protein with an... Agent: Wenderoth, Lind & Ponack, L.L.P.

20080089979 - Method of improving gas cell formation of frozen desserts: Processes for maintaining the stability and quality of frozen desserts during storage and transportation including an improvement. This improvement process involves introducing a gas mixture into the dispersed phase of the frozen dessert. This gas mixture may be a low molecular weight gas mixture or a high molecular weight gas... Agent: Air Liquide Intellectual Property

20080089982 - Preparing tea with the aid of a tea pad and a coffee maker: A tea pad (1) for preparing tea, more particularly at least one consumption unit of tea, with the aid of a coffee maker (2), while the coffee maker is provided with a holder (4) for receiving at least one pad filled with a product to be extracted, and means (22)... Agent: Altera Law Group, LLC

20080089983 - Sealed pack of ingredients for an individual smoothie, and associated methods and apparatuses: A sealed pack (440) contains quantities of ingredients to make an individual smoothie portion. The ingredients comprise a flavour ingredient (410) such as pieces of fruit (strawberries, raspberries, mango), a frozen portion of liquid (420) such as water, fruit juice, milk, coffee or tea; and a consistency ingredient (430) such... Agent: Brinks Hofer Gilson & Lione

20080089984 - Food pack: The present invention provides a food pack for a companion (or pet) animal. The food pack comprises at least two vessels. A first vessel holds a first pet food product and a second vessel holds a second pet food product. The composition of the food products in the two vessels... Agent: Fulbright & Jaworski, LLP

20080089985 - Manufacturing apparatus and manufacturing method of rolled sushi: For easy sanitary maintenance, stable topping of ingredients on rice, and formation of a roll in good appearance, a manufacturing apparatus of rolled sushi is provided with a roll forming sheet (S) fitted to a drive roller (12) and a back tension roller (13) rotating in forward and backward directions... Agent: Bacon & Thomas, PLLC

20080089986 - Coffee roaster and controlling method of same: Contemplated fully automated coffee roaster have significantly reduced energy demands, use electrical heat as a heat source in a temperature-only driven program mode, and eliminate smoke and smell within the roaster. Most preferably, contemplated fully automated roasters will consume only about 10 percent of the energy as compared to known... Agent: Fish & Associates, PC Robert D. Fish

20080089987 - Continuous intermeshing agitator food cooker: A method and apparatus for continuous cooking of a pumpable food product including a process chamber 20 having an inlet end 22 and an inlet port 24 for introducing food product 12 into the chamber, an outlet end 26 and an outlet port 28 for the discharge of the cooked... Agent: Stainbrook & Stainbrook, LLP

20080089988 - Confectionery moulding device: A confectionery moulding device for making confectionery pieces from a source of flowing confectionery includes a number of trays supported by the frame and positioned one above another, each tray has a number of mould cavities interconnected by flow tracks. At least some of the trays include a drain via... Agent: Alix Yale & Ristas LLP

20080089989 - Apparatus with flow divider and method for making multicolored cereal: A method and device for producing a multicolored food piece includes providing a flow stream of a first food mass that has a first color. The first flow stream of the first food mass is injected with a second food mass that has color that is different in color, or... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080089990 - Method for producing a vegetable protein ingredient for ice cream and ice cream containing said protein ingredient: The invention relates to a method for producing a vegetable protein ingredient for ice cream. According to said method, in a protein extraction step, part of the lupin protein contained in crushed lupin seeds is dissolved or at least dispersed in an aqueous phase, any fibres contained in the aqueous... Agent: Breiner & Breiner, L.L.C.

20080089991 - Gelled dairy compositions and related methods: The present invention relates to hand-holdable, gelled dairy compositions, and related methods. The hand-holdable products include one or more gel-forming hydrocolloids in proper amount(s) that cause a dairy composition to gel under gelling conditions in a manner so as to provide a hand-holdable product.... Agent: General Mills, Inc. Number One General Mills Blvd.

20080089992 - Fruit flavoring in the image of a fruit portion stored with a vessel for flavoring a fluid: An assembly and method are provided for storing and dispensing a soluble substance, such as a flavoring, into a liquid. A useful application of the subject invention includes the case where lime-flavored liquid is contained in a foam artificial lime stored in the neck of a beer bottle, attached to... Agent: James F. Kramer

20080089993 - System and method for modifying a fluid for oral administration: Methods and systems are provided for modifying a fluid for oral administration. Typical systems include a reservoir which contains or may be filled with water or other aqueous components. The systems also include a container or retention pocket which is integral with or mountable on or in the reservoir. The... Agent: Townsend And Townsend And Crew, LLP

20080089994 - Process for whiskey recovery: Whiskey absorbed in barrel wood is recovered from a recently drained whiskey barrel by adding 20-24 gallons of water to and holding the rinse water in the barrel for 20 or more days. Only a single rinse is required and no rolling or swishing of the barrel is necessary to... Agent: Mcdermott Will & Emery LLP

20080089995 - Oily food material: [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at 30 μm or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30... Agent: Wenderoth, Lind & Ponack, L.L.P.

20080089996 - Method of and apparatus for processing corn grains for production of ethanol: A processing method and an apparatus for producing ethanol that reduces the number of separation steps to the maximum extent possible and simplifies the production configuration while enabling the grits, pericarp and germ to be extracted with ease. The method includes a tempering step of wetting corn grains with a... Agent: Joseph P. Farrar

20080089997 - Partially defatted cocoa solids containing conserved amounts of cocoa polyphenols: 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.

20080089998 - Formulation and method of manufacturing an almond leaf fodder: An improved animal feed or fodder formulation for grazing animal is provided. The animal feed is formulated such that a significant portion of the nutrient is derived from almond leaves or almond leaf by-products. The animal feed formulation may be used on any grazing type of livestock including, cattle, sheep,... Agent: Christie, Parker & Hale, LLP

20080089999 - Method for producing a nutritional supplement using fish roe: The present invention relates to a nutritional supplement derived from fish roe.... Agent: Zuber & Taillieu, LLP

20080090000 - Method of obtaining a hydroxytyrosol-rich composition from vegetation water: The invention provides olive-derived hydroxytyrosol. According to one aspect of the invention, vegetation water is collected from olives. Acid is added to stabilize the vegetation water and prevent fermentation. The mixture is incubated to allow oleoeuropein to convert to hydroxytyrosol, and then fractionated to separate hydroxytyrosol from other components. The... Agent: Perkins Coie LLP

20080085342 - Method of serving a slushy drink and a product for use in such: An improved method of serving a slushy drink is provided wherein a manufactured slush is filled into a container (I) to occupy at least 70% of the volume of the container and then hardened to produce a frozen product in the container. The frozen product is then transported through a... Agent: Unilever Intellectual Property Group

20080085339 - Amino acid oligomer dietary supplement: A method for supplementing the levels of select amino acids in ruminants is provided. Amino acids are susceptible to microbial degradation in the rumen, where the relative susceptibility of an amino acid oligomer is determined primarily by its solubility in the rumen fluid. A method for designing and preparing microbial... Agent: Lathrop & Gage Lc

20080085338 - Pet food: The present invention relates to pet food. More particularly the present invention provides a pet food comprising Epigallocatechingallate (EGCG) in a concentration of from 0.001% to 3% by weight, for example from 0.01% to 3% by weight, preferably from 0.1% to 2% by weight. EGCG is a polyphenol derived from... Agent: Nixon & Vanderhye, Pc

20080085340 - Method for making breads: There has been a need to develop a method for preparing a bread dough using potassium bromate, an excellent bread improver, which provides baked breads free from residual bromate without affecting the flavor and taste of the breads. It has also been desired to develop a method for making breads... Agent: Birch Stewart Kolasch & Birch

20080085341 - Methods and microorganisms for forming fermentation products and fixing carbon dioxide: Methods and microorganisms for forming fermentation products utilizing a microorganism having at least one heterologous gene sequence that enables carbohydrate conversion and carbon dioxide fixation in the production of the fermentation products are disclosed according to some aspects.... Agent: Battelle Memorial Institute Attn: Ip Services, K1-53

20080085344 - Composition including orange juice and an added multi-vitamin and mineral component: An orange juice beverage composition comprising orange juice and an added multivitamin and mineral component. The orange juice composition of the invention provides a delicious and refreshing way to give the body important vitamins and minerals for good health.... Agent: Morrison & Foerster LLP

20080085343 - Novel low allergenic food bar: The subject invention provides novel low allergenic nutrient compositions. Advantageously, the low allergenic food products of the subject invention can be used as a replacement for a snack or meal in cases of hunger or fatigue for individuals diagnosed with a food allergy or degenerative or autoimmune disease, or for... Agent: Saliwanchik Lloyd & Saliwanchik A Professional Association

20080085345 - Food packaging system for extended shelf life: A packaging system for perishable food products, especially for meat products discharging residual blood and other natural fluids, comprising a tray and an outer tray closure film spanning the perimeter of the tray, wherein the tray possesses structural features for transmission of draining fluids away from the meat product extending... Agent: Howard M. Ellis Simpson & Simpson, Pllc

20080085346 - Treatment system and method for preserving fresh produce: A treatment system and method for preserving fresh produce is disclosed. The method includes providing fresh produce to be preserved, washing the fresh produce in an aqueous solution of hydrogen peroxide having a pH greater than about 9.0, and washing the fresh produce in a mixture of a anti-microbial agent... Agent: Mcnees Wallace & Nurick Llc

20080085347 - Vacuum marination device: The preferred embodiment of the present invention involves a device and a process which allows a user to first depress a primary plunger to evacuate essentially all of the air from a chamber in which food items in a marinade are sealably contained. Once the excess air is forced from... Agent: Harrington & Harrington Curtis L. Harrington

20080085348 - Process for the simultaneous surface treatment, portioning and shaping as well as perservation of foodstuffs such as meat and sausage products, sausage meat or the like: Process for the simultaneous surface treatment, apportioning and shaping, as well as conservation of foodstuffs such as meat and sausage products, sausage meat or the like, even without the use of skins or case-shaped or bag-shaped foils. The product is first compacted between two shaping, at least partially structured plates.... Agent: Bodner & O'rourke, LLP

20080085349 - Beverage recipe comprises tea elements and vitasugar: It has been well established that tea elements have broad health benefits, including anti-cancer, -atherosclerosis, -obesity, and -diabetes, and neuron-protection effects, etc. VitaSugar® IMO is a non-digestible health sweetener with a series of additional health benefits, e.g., prevention of colon cancer, constipation, and dental cavity, and promotion of favorable bacterial... Agent: Christensen, O'connor, Johnson, Kindness, Pllc

20080085350 - Palatability enhancers for pet food and methods of manufacture: A method for producing a palatability enhancer for a companion animal food product, wherein the method includes combining at least one aroma chemical selected from 2-methylfuran, 2-methylpyrrole, 2-methyl-thiophene and dimethyl disulfide with an animal or vegetarian digest composition. Companion animal food products containing the palatability enhancer are also disclosed.... Agent: Synnestvedt Lechner & Woodbridge LLP

20080085351 - Calorie reduced beverages employing a blend of neotame and acesulfame-k: A low calorie sweetener for food products which avoids the off-taste of conventional substitute sweeteners. The low calorie sweetener includes an effective amount of artificial sweetener of neotame and acesulfame-K. The artificial sweetener having, for example, about 75:25-95:5 of neotame and acesulfame-K has been found effective to avoid off-taste of... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080085352 - Method for preparing expanded snack particles: The invention provides a method for preparing expanded snack particles, in which method pre-formed semi-finished starch-containing snack particles are contacted with superheated steam having a flow rate in the range of from 1 to 40 m/s, at a temperature in the range of from 150-300° C., until the semi-finished snack... Agent: Banner & Witcoff, Ltd.

20080085353 - Stable protein-free whippable food product: The present invention provides a substantially protein-free whippable food product having improved stability characteristics without detectable change in the organoleptic characteristics. The product comprises triglyceride fat, one or more sugars, an emulsifier component, a starch component comprising one or more NOSA starches and one or more hydrophilic starches, and optionally... Agent: Hodgson Russ LLP The Guaranty Building

20080085354 - Controlled hydration of hydrocolloids: Provided herein are compositions of matter comprising hydrocolloids which are extruded or agglomerated with a carbohydrate and/or a second hydrocolloid, methods for making the same, and methods of using the same to improve the organoleptic properties of dry food products and/or to improve the processing of doughs containing such extruded... Agent: Fish & Richardson P.c.

20080085355 - Processing method of beer-taste low-alcoholic beverage and beer-taste low-alcoholic beverage produced thereby: It is intended to provide a processing method for producing beer-like low-alcoholic beverage by using usual beer and/or low-malt beer without using any special systems other than those commonly employed in producing beer. Beer and/or low-malt beer obtained by the process commonly employed in producing beer are diluted with carbonated... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.c.

20080085356 - Green leaf tea product and a process for the manufacture thereof: A palatable green leaf tea from Camellia sinensis var. assamica is disclosed. Infusion of 2 g of the leaf tea in 200 ml water for 1.5 minutes at 90° C. produces a beverage comprising catechins in an amount of between 0.01 and 0.1% by weight of the beverage. Also disclosed... Agent: Unilever Intellectual Property Group

20080085357 - Microemulsion of polar antioxidants in edible oils: The basis of this invention consists of the formation of microemulsions from a polar antioxidant-rich fraction in an oily medium, specifically in edible oils. These microemulsions are characterized in that their stability and homogeneity makes them suitable to incorporate them in different foods or pharmaceutical products. The most novel factor... Agent: Young & Thompson

20080085358 - Oily food and method of producing the same: [MEANS FOR SOLVING PROBLEMS] By controlling the composition rate of SOS to (SOO+SLS+SLO) to a specific level in the fat composition in preparing an oily food, worsening in the meltability in the mouth and flavor development, which arises in association with the improvement in heat resistance, can be lessened. Moreover,... Agent: Wenderoth, Lind & Ponack, L.l.p.

20080085359 - Formulation and process to prepare a premium formulated fried egg: The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk... Agent: Intellectual Property Group Fredrikson & Byron, P.a.

20080085360 - Method for producing a low sodium salt composition: The present invention relates to a low sodium salt composition and the method used to make it. More particularly, the invention relates to a two step method of making a salt composition. The first step includes contacting a chloride salt with a modifier to form a chloride salt product, mixing... Agent: Polsinelli Shalton Flanigan Suelthaus Pc

20080081087 - Frozen confections: A frozen confection is provided comprising by weight: at most 17% free sugar; at most 5% total fat; at most 3.5% saturated fat; at least 0.5% protein; at least 0.3% calcium; at least 0.15% phosphorus; at least 0.015% magnesium; at least 0.0005% zinc; wherein substantially all of the calcium, phosphorus,... Agent: Unilever Intellectual Property Group

20080081088 - Phosphoric acid beverages with calcium to phosphorus ratios of 1:1 or greater and methods of making: Phosphoric acid-based beverages and beverage concentrates supplemented with calcium, phosphorus and optionally magnesium salts. The consumable beverage maintains a calcium/phosphorus ratio of 1:1 or greater. These stabilized phosphoric acid-based beverages have a pH 3.5-5.0 and may be artificially sweetened in addition to sucrose, fructose and other sweeteners and methods of... Agent: Steven N. Lederman

20080081089 - Package for brewing a substance to be brewed: A package (1) for brewing a substance to be brewed includes two superimposed filter paper layers (2, 3) defining a volume for receiving the substance to be brewed (4) and each integral with a peripheral reinforcing surface (5), the package (1) including a mark for identification. The invention is characterized... Agent: Young & Thompson

20080081091 - Nutritional bar composition and nutritional system: A food delivery system packaged individually yet together in a perforated sequentially numbered system to be consumed in a pre-determined time frame spreading out ones caloric intake over a period of time throughout the day. The food delivery system has individual compartments connected via a perforated tear away forming one... Agent: Seyfarth Shaw LLP

20080081092 - Nut butter compositions and methods related thereto: In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred embodiment, the present invention provides a method of preparing a gelled peanut butter composition comprising the... Agent: Dickinson Wright PLLC

20080081090 - Brewing bag and use thereof: An infusion bag made of a nonwoven textile fabric is described, which includes fibers and/or filaments made of at least one filter material, the textile fabric having a hot-sealable surface which is formed by hot-sealable fibers and/or filaments made of at least one hot-sealable material. It is provided according to... Agent: Davidson, Davidson & Kappel, LLC

20080081093 - Cohesive non-free flowing sweetener compositions containing a gluing agent: Cohesive non-free flowing sweetener compositions for adding sweetness to liquid foodstuffs, for example, beverages, having a reduced caloric burden as compared to a conventional sucrose cubes, are provided. More particularly, a cohesive non-free flowing compositions containing a high intensity sweetener, a bulking agent, and a gluing agent in a sufficient... Agent: Philip S. Johnson Johnson & Johnson

20080081094 - Processed mango juice and beverage containing it: Beverages with little sedimentation and low viscosity exhibit excellent flavor derived from fruit juice, as well as a process for their production and processed fruit juice used in the process. Adding processed mango juice containing large amounts of insoluble components as flavor components derived from the juice provides beverages with... Agent: Nixon & Vanderhye, PC

20080081095 - Microwave cooking packages and methods of making thereof: A microwave insulating material includes a dimensionally stable support, a patterned adhesive layer overlying at least a portion of the support, a polymer film layer overlying the patterned adhesive layer, and a plurality of expandable cells disposed between the support and the polymer film layer and defined by the patterned... Agent: Womble Carlyle Sandridge & Rice, PLLC

20080081096 - Method of producing a reduced-calorie food product: Calories in a juice can be reduced by selectively removing more sucrose than primary sugars, for example, glucose and fructose. An acceptable flavor profile can be achieved since the primary sugars have a higher perceived sweetness than sucrose. The food product processing system for reducing calories can include multiple stages... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080081097 - Phase transfer apparatus and process: The invention relates to an apparatus for the transfer of organic compounds from a first liquid phase to a gaseous phase and from said gaseous phase to a second liquid phase, comprising a packed stripping column (2), a housing (5), a shell (1), a means for introducing the gaseous phase... Agent: Clark & Elbing LLP

20080081098 - Produce cutting machine: A produce cutting machine may include a supporting structure, an endless conveyor coupled to the supporting structure and produce holding cups coupled to the endless conveyor. A pivoting cutting frame may house cutting assemblies with curved cutting blades configured to cut produce. The pivoting cutting frame may pivot to a... Agent: Erick P. Wolf

20080081099 - Grain-based food product with powder coating: A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080081100 - Milk-added coffee beverage: An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a strongly basic substance and/or basic amino acid... Agent: Nixon & Vanderhye, PC

20080081101 - Zero trans fat baking margarine with specific solid fat index range: The present invention is a margarine product. The margarine product includes an aqueous component, in a proportion of at the most 20% by weight of the margarine product, the aqueous component being emulsified in the fat. The margarine product further includes a first oil; and a second oil, wherein the... Agent: Suiter Swantz PC Llo

20080081102 - Food product permeated with homogenized dispersion: The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality.... Agent: Suiter Swantz PC Llo