|Food or edible material: processes, compositions, and products patents - Monitor Patents|
USPTO Class 426 | Browse by Industry: Previous - Next | All
07/2008 | Recent | 08: Dec | Nov | Oct | Sp | Aug | Jul | Jun | May | Apr | Mar | Feb | Jan | | 07: D | N | O | S | A | J | J | M | A | M | F | J | | 06: 12 | 11 | 10 | 09 | 8 | 7 | 6 | 5 | 4 | Dec | Nov | | 2010 | 2009 |
Food or edible material: processes, compositions, and products July cataloged by category listing 07/08Below are recently published patent applications awaiting approval from the USPTO. Recent week's RSS XML file available below.
Listing for abstract view: USPTO application #, Title, Abstract excerpt,Patent Agent. Listing format for list view: USPTO National Class full category number, title of the patent application. 07/31/2008 > patent applications in patent subcategories.
20080181984 - Compositions and methods relating to freezer-to-oven doughs: Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical... Agent: Arlene L. Hornilla, Attorney General Mills M04-a
20080181985 - Fluid mixing apparatus and methods: Apparatus and methods are provided for making a beverage or providing a liquid. First and second liquids may be mixed to form a mixed liquid. The mixed liquid may be passed through a frothing head and/or may be combined with a coffee product and optionally dispensed into a cup. Examples... Agent: Foley & Lardner LLP
20080181986 - Fermented food products containing probiotic strains, and method for preparing same: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for... Agent: Young & Thompson
20080181987 - Meat seasoning product and method: A method for seasoning meat comprising providing at least a portion of a processed meat, applying a first adhesive layer on a surface of the at least a portion of the processed meat, and adhering a first seasoning blend to the at least a portion of the processed meat by... Agent: Merchant & Gould - Conagra
20080181988 - Healthy gulp: Healthy Gulp is applying for a patent to protect the uniqueness of its formula. Healthy Gulp is the only bottled water on the market for human or animal consumption that contains fiber. Healthy Gulp is the only bottled water on the market for human or animal consumption that contains stabilized... Agent: Susan B. Bucenell
20080181989 - Method of producing vegetable based beverages: The process and formula disclosed herein can be used to produce a nutrient-rich, all natural beverage product using chick peas or butternut squash as the primary ingredient. The formulation and process of this invention results in a nutrient-rich beverage that has a delicious flavor and frozen “smoothie” consistency. The production... Agent: Ronald Thomas
20080181990 - Compositions comprising wheat protein isolate and related methods: The present disclosure provides food compositions and edible emulsions including a wheat protein isolate or a whole bean powder, an edible oil, and water. Processes for producing the food compositions are also disclosed.... Agent: Kirkpatrick & Lockhart Preston Gates Ellis LLP Henry W. Oliver Building
20080181991 - Flake cereal or chip and method for making same: Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness... Agent: Schwabe, Williamson & Wyatt, P.C. Pacwest Center, Suite 1900
20080181992 - Scheduling and tracking system and method for bakery products: An apparatus for producing a bread product including: an input means for entering product variables; a processor for determining a production schedule for producing product; a thawer for thawing or partially thawing substantially planar frozen dough pieces; a moulder for working the thawed or partially thawed dough in accordance with... Agent: Andrus, Sceales, Starke & Sawall, LLP
20080181993 - Desiccation apparatus and method: A desiccating device and method providing variable drying conditions allowing the desiccated material to substantially maintain its natural characteristics upon rehydration as well as have a low microbial content. The method provides a process of subjecting the material to ultrasound and flowing hot air or gas for a defined period... Agent: John P. O'banion O'banion & Ritchey LLP
20080181994 - Apparatus and method for vacuum microwave drying of food products: The present invention discloses an improved apparatus and method for making a vacuum microwaved food product on a commercial scale. The invention discloses a rotatable carousel having an annular region for a food product for placement into a vacuum microwave. Food products such as strawberries can be placed into the... Agent: Carstens & Cahoon, LLP
20080181995 - Method of frying and drying sliced vegetables: The disclosed method relates to processing high moisture content vegetables, such as onions. The method involves slicing the onions, applying a dry coating to the sliced onions without using a moisture-based batter, frying the dry coated onions to a moisture percentage of about 8%, and then drying the fried onions... Agent: Myers Dawes Andras & Sherman, LLP
20080181996 - Marker grill: This invention provides devices and methods using grills that include perforated surfaces presenting mirror image indicia letter or design components that can be seared onto food as it is cooked.... Agent: Quine Intellectual Property Law Group, P.C.
20080181997 - Food product molding machine which does not use hydraulics: A food product-molding machine that does not use hydraulics for the manufacture of food patties.... Agent: Weiss & Weiss Suite 251
20080181998 - Process for processing foodstuffs to prolong freshness: A method of processing foodstuffs is disclosed that comprises providing a foodstuff, heating the foodstuff, cooling the foodstuff from a first temperature; and displacing oxygen in the foodstuff with nitrogen, including exposing the foodstuff to a nitrogen rich environment in a vessel and applying a negative pressure condition to the... Agent: Woods Fuller Shultz & Smith P.C. Attn: Jeffrey A. Proehl
20080181999 - Water leaching method to extract oil plant products: A method of water leaching to extract plant oil, plant crude protein, and plant fiber includes steps of preparation of oil plant, rinse, stripping and crushing, soaking, and pumped with water to a centrifuge for separating products of plant oil, crude protein, and plant fiber. The process is essentially provided... Agent: Dr. Banger Shia
20080182000 - Apparatus and method for movement and rotation of dough sheets to produce a bakery products: The present invention is a bakery product produced by compressing stacked sheets of dough into a laminate and baking the laminate. The bakery product includes a first sheet of dough and a second sheet of dough. The first sheet of dough has a first grain direction. The second sheet of... Agent: Panitch Schwarze Belisario & Nadel LLP
20080182001 - Sodium diformate production and use: The invention relates to a method for producing and using a solid sodium diformate having a high formic acid content, to the use thereof in animal foods in the form of an acidifier, preservatives, ensilage auxiliary agents, fertilizers, and a growth and productivity-stimulating agent and the inventive animal food additives... Agent: Connolly Bove Lodge & Hutz, LLP
20080182002 - Processes for removing bitter components from soy protein isolates: Novel processes for the production of soy protein isolates having reduced off-flavors from conventional hydrolyzed soy protein isolates are disclosed. One embodiment includes an extraction and separation process for removing bitter components to achieve soy protein isolates with reduced bitter flavor. The produced soy protein isolates are suitable for use... Agent: Solae, LLC
20080182003 - Production of sheeted fruit and vegetable snacks: The present invention discloses formulations for sheeted, baked fruit and vegetable chips that have a light, crispy texture similar to a potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce vegetable... Agent: Carstens & Cahoon, LLP
20080182004 - Production of sheeted fruit and vegetable snacks: The present invention discloses formulations for sheeted, baked fruit and vegetable chips that have a light, crispy texture similar to a potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce vegetable... Agent: Carstens & Cahoon, LLP
20080182005 - Floating aquatic gel: A method of forming an aquatic gel by forming a gelling component containing a gelling agent and a gas-forming agent, providing an acidic component containing an acidic agent in combining the gelling component and the acidic component with water at an elevated temperature and then permitting the mixture to set... Agent: Westman Champlin & Kelly, P.A.
20080182006 - Free flowing vegetable powder and method for its manufacture: 5-75% by weight of vegetable dry matter of intensely colored vegetable selected from the group consisting of tomato, red bell pepper, red beet, radicchio, swiss chard, rhubarb, peppers, yam, Adzuki beans, carrot, green pea, green bell pepper, asparagus, spinach, Brussels sprouts, kale, egg plant and combinations thereof. The vegetable powder... Agent: Young & Thompson
20080182007 - Fried legume snack food: A fried legume snack food comprising a substantially intact cooked legume seed including its hull. Dried legumes are hydrated, par fried, and then finish dried. Rupturing of the hulls of the legumes during frying is avoided by either puncturing the hulls prior to cooking or by sequential cooking steps.... Agent: Carstens & Cahoon, LLP07/24/2008 > patent applications in patent subcategories.
20080175949 - Composition and method of stabilized sensitive ingredient: The present invention relates to a a composition comprising a sensitive ingredient; and where the sensitive ingredient has a chemical stability index of at least about 1.05, a Bioavailability Index of at least about 1.05 and a Horgan Indeces of less than about 0.8.... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.
20080175950 - Process for producing stable fermented beverage: Beer-flavored fermented beverages made from malt or other grains maintain their high quality for a long period of time without changing quality and remain as flavorful as they are immediately after production. Fermented beverages such as beer, happoshu, miscellaneous alcohol beverages and low-alcohol fermented malt beverages having high storage stability... Agent: Drinker Biddle & Reath (dc)
20080175951 - Methods, apparatuses and systems of fermentation: A fermentation method and system which includes providing juice to be fermented into a container. The juice having a cap that is a collection of solid components of grapes. The cap has a permeable consistency and floats in the juice. The method includes moving a portion of the juice from... Agent: Wells St. John P.s.
20080175952 - Fermented food products containing probiotic strains and method for preparing same: The invention concerns mainly a non-solid fermented food product containing ferments comprising about 5·107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular of at least 35 days.... Agent: Young & Thompson Second Floor
20080175953 - Process for the heterotrophic production of microbial products with high concentrations of omega-3 highly unsaturated fatty acids: A process for the heterotrophic or predominantly heterotrophic production of whole-celled or extracted microbial products with a high concentration of omega-3 highly unsaturated fatty acids, producible in an aerobic culture under controlled conditions using biologically pure cultures of heterotrophic single-celled fungi microorganisms of the order Thraustochytriales. The harvested whole-cell microbial... Agent: Sheridan Ross Pc
20080175954 - Composition and method of stabilized sensitive ingredient: The present invention relates to a process of forming a coated sphere comprising the steps: (a) preparing a mixture of an alkali metal alginate combined with a sensitive ingredient; (b) adding water; (c) forming a dough; (d) placing said dough into an extruder; (e) passing said dough through a die... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.
20080175955 - Composition and method of stabilized sensitive ingredient: The present invention relates to a process of forming a coated sphere comprising the steps: (a) combining an alkali metal alginate with water; (b) preparing a mixture of said alkali metal alginate with a sensitive ingredient; (c) pumping said mixture to a nozzle; (d) cutting said mixture with a fluid... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.
20080175956 - Method for preparing color stabilized whole wheat pasta: There is disclosed a method for preparing whole grain pasta products with improved (lighter) color or traditional pasta color by utilizing a reducing agent in the milling step or pasta manufacturing step from ‘dry’-milled whole durum wheat. Also provided is a whole grain pasta product with pale, amber yellow, or... Agent: Dennis H. Rainear
20080175957 - Composition and method of stabilized sensitive ingredient: The present invention relates to a composition: comprising; a sensitive ingredient; and where the sensitive ingredient is within a protective coating comprising a chitosan matrix. Additionally, the present invention relates to methods of stabilizing a sensitive ingredient. More specifically to a stabilizing method that comprises the steps of: preparing a... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.
20080175958 - Hydrated fat compositions and dough articles: Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the... Agent: General Mills, Inc.
20080175959 - Microwavable food product and a susceptor therefor: A microwavable food product includes a susceptor and a foodstuff. The foodstuff is positioned on the susceptor in an open-faced configuration. The susceptor includes at least one fold positioned at an intermediate region of the foodstuff for allowing the foodstuff to be folded from the open-faced configuration to a closed-faced... Agent: Merchant & Gould - Conagra
20080175960 - Coating for adhering food substrate particulates: A unique coated food substrate carrying adherent particulates including a food substrate and a heat set adherent coating on the substrate, the adherent coating including an alginate salt and a source of calcium ions, and particulates larger than 16 mesh and less than ½ inch in cross-section bound to the... Agent: Drinker Biddle & Reath LLP Attn: Patent Docket Dept.
20080175961 - Packaged-corn-on-the-cob: Microwavable and/or boilable packaged corn-on-the-cob includes one or more ears of fresh, shucked or partially shucked corn, each individually enveloped in an at least partially gas-impermeable and at least partially moisture impermeable transparent film that may be suited for microwave cooking and boiling and may include an easy-open strip. Each... Agent: Ruden, Mcclosky, Smith, Schuster & Russell, P.a.
20080175962 - Cat treat: A pet treat having a sugar-based edible portion including a palatant material and a support portion. Incorporation of starch provides a hard-candy texture for the edible portion. The pet treat may be formed as a lollipop, a toy, or a lozenge using either a batch process or a continuous process.... Agent: Buchanan, Ingersoll & Rooney Pc
20080175963 - Beverage freshness detecting and indicating systems: A system, method and apparatus for detecting the level of acidity or pH of material in a beverage container. The system includes a sensor assembly including a pH sensor. Preferably, a controller is provided and receives a signal from the sensor assembly for controllably operating functions of the beverage container... Agent: Barnes & Thornburg LLP
20080175964 - Method for making bleached soy fiber: Disclosed is a process for preparing bleached soy fiber suitable for human consumption. The soy fiber is extremely white and has a very high percentage of total dietary fiber with a low concentration of non-fiber components, such as starch, fat, protein and lignin.... Agent: Hamilton, Brook, Smith & Reynolds, P.c.
20080175965 - Food preservation compositions and methods of use thereof: Described herein are food preservation compositions. The compositions are composed of an absorbent material and an antimicrobial agent. The antimicrobial agent can be a volatile, nonvolatile, or a combination thereof. The compositions are effective in reducing or preventing microbial growth in food storage articles.... Agent: Gardner Groff Greenwald & Villanueva. Pc
20080175966 - High pressure food package and system: A high pressure food package and system including a cup for holding a quantity of food product, a lid for covering the cup, and at least one one-way sealing mechanism that permits a gas to pass through the sealing mechanism into the interior space enclosed by the cup and lid... Agent: Chernoff, Vilhauer, Mcclung & Stenzel
20080175967 - Light-blocking plastic bag: A plastic bag for produce such as potatoes comprises first and second plastic walls peripherally bonded together. A central plastic wall is positioned between the first and second walls, being peripherally bonded to them. The central plastic wall is opaque to substantially block the passage of light therethrough. Thus, potato... Agent: Seyfarth Shaw LLP
20080175968 - Device and method for producing food patties with sealed in ingredients: A device for installing an ingredient inside a food patty, the device including first and second hinged together patty portion receptacles, and a die support with a respective patty portion shaping die for each of the patty portions in the receptacles. The dies are closed into the receptacles to shape... Agent: Ostrolenk Faber Gerb & Soffen
20080175969 - Non dairy frozen dessert containing maltitol with very low calorie content, and method for preparing the same: A non dairy frozen dessert containing polyols and high intensity sweeteners and has a low and reduced calorie content.... Agent: Tod R Nissle
20080175971 - Diagnostic and therapeutic epitope, and transgenic plant: A food comprising a mutant gliadin protein that comprises at least one mutation in the epitope 62PQPQLPY68 (SEQ ID NO:6), wherein the mutation decreases the ability of the epitope to induce a T cell response, or a fragment of the mutant gliadin protein wherein the fragment is at least 15... Agent: Pepper Hamilton LLP
20080175972 - Aerated compositions: An aerated composition having an overrun of at least 10% and comprising water and an emulsified fat phase wherein at least 50% of the fat is liquid at 5° C. is provided, characterized in that the composition comprises hydrophobin. An aeratable composition is also provided.... Agent: Unilever Patent Group
20080175973 - Process and apparatus for moulding a frozen aerated product:
20080175974 - Isomaltulose as an aftertaste-shortening agent: The present invention relates to the use of isomaltulose as a taste-decreasing (e.g., aftertaste-reducing) agent, and to sweetener mixtures in which isomaltulose decreases the duration of taste by, for example, reducing the duration of aftertaste.... Agent: Darby & Darby P.c.
20080175975 - Method for producing a dha-containing fatty acid composition: The invention relates to a method for producing a fatty acid composition which, based on the entire weight of the fatty acids and/or fatty acid derivatives contained in the fatty acid composition, contains at least 70.0% by weight of docosahexaenoic acid and/or docosahexaenoic alkyl ester. The inventive method comprises the... Agent: Hammer & Hanf, Pc
20080175976 - Gelatin production system: Process for the preparation of gelatin from fish parts includes the steps of washing the fish parts with an aqueous solution of a calcium hydroxide hydrate and ice to remove blood from the fish parts, treating the washed skins with an acid, and extracting gelatin from the fish skins at... Agent: Wilson Daniel Swayze, Jr.
20080175977 - Fiber-containing carbohydrate composition: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to... Agent: Williams, Morgan & Amerson07/17/2008 > patent applications in patent subcategories.
20080171102 - Methods of making and using lactobacillus strains: Lactobacillus strains that have a genetic Profile I based on Apa I, Not I, and Xba I digests are provided. Preferably, the strains decrease level of at least one of coliforms and E. coli within the gastrointestinal tract of an animal. A direct-fed microbial that includes the strain is additionally... Agent: Whyte Hirschboeck Dudek S.c.
20080171103 - Healthy and functional foods for the obesity patients using purple-colored potato: Disclosed is a novel healthy and functional food having an obesity-suppressing activity. The healthy and functional food according to the present invention is manufactured by using an extract or a raw juice of purple-colored potato as a main/minor ingredient, or by adding the extract or a raw juice of purple-colored... Agent: Sughrue Mion, PLLC
20080171104 - Health promoting dairy and food products containing mushroom glucan produced through fermentation of grifola frondosa: The present invention deals with the production of food products with a health promoting effect, namely immune modulation in general, and lowering and/or stabilizing blood sugar levels. The food products concerned comprise polysaccharides from edible or medicinal mushrooms. These are produced through fermentation instead of conventional cultivation of mushrooms. Fermentation... Agent: Foley And Lardner LLP Suite 500
20080171105 - Process for preparing yoghourt without microbial contamination: A process for preparing yoghourt without microbial contamination, especially aseptic packing technique for yoghourt. The aseptic canning process is divided into two steps of sterilizing milk and aseptic canning, and one inoculated lactobacillus milk tank is connected between the said two steps. Inside aseptic room, the inoculated lactobacillus milk tank... Agent: ShewchukIPServices
20080171106 - Novel probiotic strains for pets: The present invention provides novel strains of probiotics for use in the gastrointestinal tract of a pet. The probiotics of the present invention are capable of fermenting starch to produce lactic acid and/or hydrogen peroxide anti-pathogenic metabolites. The present invention also provides a novel method for identifying the effectiveness of... Agent: Bell, Boyd & Lloyd LLP
20080171107 - Sport / nutraceutical jerky: A method of creating jerky formulations through a nutraceutical marinade that result in the creation of sports enhanced supplemental jerky. This allows individuals to supplement their nutraceutical intake while traveling or participating in athletic activities without storing or transporting supplements or liquids required to take supplements.... Agent: Jeff Jerome
20080171108 - Kit for and method of preparing a coffee beverage: The invention pertains to a kit for preparing a coffee beverage, in particular cappuccino, cafe latte, or Wiener melange or the like, comprising a first container (1) holding at least a coffee beverage ingredient, preferably at least a coffee concentrate, a creamer and/or a foamer, to be dispensed into a... Agent: Bell, Boyd & Lloyd LLP
20080171109 - Cap assembly for cold steeping drinks: A cap assembly includes a body, a punch assembly, a safety ring and a connector strip. The body has a cap connector, a primary tube, a cover, a drive tube and a chamber. The primary tube is formed coaxially on the cap connector and has at least one annular seal.... Agent: Posz Law Group, PLC
20080171110 - Solids package: A solids package 10 comprises a linear elongate tubular structure 15 which is sealed at an upper end 11 and a lower end 12 thereof, the structure including an integral gripping portion 14 proximate the upper end and a foraminous portion 16, a predetermined amount of a solid material contained... Agent: Bryan P. Stanley Sonnenschein Nath & Rosenthal LLP
20080171111 - Assembly of solid confectionery pieces: The solid pieces of confectionery may be first and second candy pieces. The first candy piece 1 is formed with a through hole 2. The second candy piece 3 is a columnar one which can be snugly fitted in the through hole 2 formed in the first candy piece. The... Agent: Wenderoth, Lind & Ponack, L.L.P.
20080171112 - Method and apparatus for making a candy product and the candy product itself: A first pattern (64) of candy beads (14) is picked up by use of a vacuum carrier (54) and is positioned on a region of the upper surface of a sheet candy member (12). The vacuum is turned off and the vacuum carrier (54) is moved away from the sheet... Agent: Delbert J. Barnard, Esq. Barnard Loop & Mccormack
20080171113 - Frozen confectionery product: A frozen confectionery product is provided comprising a plurality of discrete frozen confections, each discrete frozen confection being able to contact directly other discrete frozen confections in the product, which discrete frozen confections comprise an ice structuring protein (ISP) and have an average volume of at least 1 ml.... Agent: Unilever Patent Group
20080171114 - Process for the production of refined whole-wheat flour with low coloration: A description is given of a whitish whole flour and a process for producing said flour, whereby said process involves: (a) supplying a quantity of conditioned wheat grain; (b) fractionating the wheat grain to obtain endosperm, bran, and germ; (c) separating and distributing the endosperm, bran, and germ to allow... Agent: Millen, White, Zelano & Branigan, P.C.
20080171115 - Method of treating food and food obtained by this method: A method of treating food capable of easily softening or pulverizing food in a short time without losing nutrients is provided. A shock wave (SW) generated in a shock wave source is applied to food such as an apple or tea leaves to soften or pulverize the food. A large... Agent: Oliff & Berridge, PLC
20080171116 - Pasteurization of pre-packaged food using supercritical co2: A method to pasteurize pre-packaged food at, or near room temperature, using supercritical carbon dioxide is provided. Carbonation may also be introduced simultaneous to the pasteurization.... Agent: Air Liquide Intellectual Property
20080171117 - Methods for reducing microbial contamination in seafood processing: The present invention is generally directed to methods for reducing microbial population on food, especially seafood, during processing. Provided are methods of seafood processing that involve contacting seafood with a disinfection composition comprising an acid, a buffer, and an antimicrobial metal. Such methods can result in reduced pathogen load, reduced... Agent: Sonnenschein Nath & Rosenthal LLP
20080171118 - Method for extracting lipids from biological solutions: Bipolar membrane electrodialysis (BMED) was used to separate lipids from biological solutions. The lipids are separated from animal as well as vegetable solutions. Particularly, bipolar membrane precipitates high levels of lipids from a biological solution. The BMED single step process improves significantly lipid precipitation rates in several biological solutions of... Agent: Ogilvy Renault LLP
20080171119 - Method in the protein fractionation of skim milk by means of microfiltration: The disclosure relates to a method in the protein fractionation of skim milk by means of microfiltration. The skim milk is pre-treated in that, before the microfiltration, it is heated to between 55 and 65 C and kept at this temperature for between 2 and 15 minutes. Thereafter, the skim... Agent: Buchanan, Ingersoll & Rooney PC
20080171120 - Dough conditioning apparatus and method: A dough conditioning apparatus for frozen dough including: an enclosure; at least one tray or conveyance for supporting at least one frozen dough piece within the enclosure; a means to direct a conditioning gas directly onto frozen dough within the enclosure; humidity and temperature sensors for respectively measuring the humidity... Agent: Christensen, O'connor, Johnson, Kindness, PLLC
20080171121 - Fortune cookie making tool: A folding tool onto which one places a fortune cookie crepe and a fortune ticket, while the crepe is still soft and pliable, which one then bends at hinges of the tool in a specific sequence, to cause the folding of the crepe around the fortune ticket and into a... Agent: Sunbeam Products, Inc.
20080171122 - Method of cooking cone-shaped food items: Cone-shaped food items and cones having various food stuffs in them are cooked by placing a cone-shaped food item into a cone-shaped heating station that travels through an oven and past an inclined heater element. The heating station rotates the cone-shaped food item so that it is uniformly heated as... Agent: Ladas & Parry LLP
20080171123 - Technically produced dihydrocoumarin: Dihydrocoumarin produced technologically from coumarin by biotransformation is claimed together with related production variants that are carried out with the aid of isolated enzymes and/or microorganisms. Pure coumarin as well as coumarin isolated from a plant extract or coumarin-containing plant extracts can be used as starting materials. Selected strains of... Agent: Fulbright & Jaworski, LLP
20080171124 - All natural sweetener composition: An all natural zero and low calorie sweetener composition is disclosed, which can be supplemented with calcium. The disclosed sweetener can be used in foodstuffs including food, beverages, and beverage products as a substitute for high calorie sweeteners along with calcium supplementation.... Agent: Epstein Becker & Green, P.C.
20080171125 - Methods of forming heat stable soy milk concentrates: Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet... Agent: Fitch Even Tabin & Flannery
20080171126 - Hydration process for a refried bean product: This application provides a process for producing a refried bean product. The refried bean product contains both homogenized cooked bean particles and larger sized cooked bean particles and provides a texture typical of refried beans. The present process includes hydrating dried beans in water a period of time sufficient to... Agent: Faegre & Benson LLP Patent Docketing
20080171127 - Processed potato and process for producing the same: A process for producing a potato product includes hermetically enclosing potatoes in a container having an average oxygen permeability of 5 cc/m2·day·atm or less, and heating the potatoes at 60 to 95° C., the potatoes being heated under conditions where dissolved oxygen content in the container becomes 5% O2 or... Agent: Roetzel And Andress
20080171128 - Storage stable creme filling fortified with omega-3 fatty acids: Disclosed is a crème filling that is fortified with the omega-3 fatty acids eicosapentaenoic acid, docosahexaenoic acid, or a mixture thereof and is room temperature stable for at least 4 months and more preferably for at least 8 months. It has been found that these omega-3 fatty acids can be... Agent: Randall L. Shoemaker Dickinson Wright PLLC07/10/2008 > patent applications in patent subcategories.
20080166447 - Method of separating components of technical eggs, edible eggs, yolk and whites and products therefrom: The present invention relates to methods for the separation of various components from eggs. More particularly, the present invention relates to methods for the separation of proteins and lipids from eggs, including technical eggs (inedible) or edible eggs, yolks or whites, which comprises cross-linking the lipids of eggs with a... Agent: Mckee, Voorhees & Sease, P.L.C
20080166448 - Biodegradable chewing gum comprising biodegradable polymer with high glass transition temperature: The invention relates to a chewing gum comprising at least one biodegradable polymer in an amount of from about 0.1% to about 95%, said biodegradable polymer having a glass transition temperature (Tg) above 37° C. and having a molecular weight (Mn) within the range of approximately 500 to 60000 g/mol... Agent: Cantor Colburn, LLP
20080166449 - Confectionery compositions including an elastomeric component and a saccharide component: The present invention relates to the confectionery compositions including a saccharide and a chewing gum base.... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.
20080166450 - Methods for reducing asparagine in a dough food component using water activity: Methods for reducing the level of asparagine in an asparagine-containing dough food component comprise providing an asparagine-reducing enzyme in combination with at least one asparagine-containing dough food component in a medium, wherein the water activity of the medium is greater than about 0.85, preferably greater than about 0.90 are provided.... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.
20080166451 - Soluble coffe product: A coffee product derived from roast and ground coffee beans has reduced levels of chlorogenic acid lactones relative to the levels of chlorogenic acids. The product can be prepared by treating a coffee extract with an enzyme so as to hydrolyse at least a portion of the chlorogenic acid lactones... Agent: Bell, Boyd & Lloyd LLP
20080166452 - Methods for reducing asparagine in a food material using cooling: Methods for reducing the level of asparagine in an asparagine-containing food material comprise: (1) heating a asparagine-containing food material; (2) cooling the heated asparagine-containing food material to a temperature of less than about 70° C.; and (3) adding an asparagine-reducing enzyme to the cooled asparagine-containing food material. Methods for reducing... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.
20080166453 - Low-calorie, no laxation bulking system: A low-calorie, no laxation bulking system and a method for preparation of same is disclosed. Erithritol and at least one gum are combined to form a dry-blended mixture. The dry-blended mixture is added to water, forming a first mix, and the first mix is heated to a first temperature. A... Agent: Fulbright & Jaworski L.l.p
20080166454 - Infusion bag: Described is an infusion bag comprising a layer made of nonwoven fabric composed of bicomponent fibers and/or filaments composed of a high-melting component and a low-melting component, the high-melting component including a polyester. Problems in the fabrication of the nonwoven fabric are avoided by the fact that the low-melting component... Agent: Grossman, Tucker, Perreault & Pfleger, PLLC
20080166455 - Coated snack products: The invention relates to a coated snack product, and to a method for the preparation thereof. According to the invention, a snack product is prepared by coating a core with a least two coating layers, while a coating layer of a dough material located further inwards expands more strongly than... Agent: Carstens & Cahoon, LLP
20080166456 - Encased snack: The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material... Agent: Fitch Even Tabin & Flannery
20080166457 - Microwave popcorn package, methods and product: A microwave popcorn package is provided. The preferred package includes a flexible bag construction reinforced with a sidewall construction. The package is such that the flexible bag construction and the sidewall construction are selectively expandable between a collapsed configuration and an expanded configuration. After the package is opened, the sidewall... Agent: Merchant & Gould - Conagra
20080166458 - Adjustable aperture for plant tissue packaging: The present invention provides improved packaging for harvested plant tissues, such as agricultural products. In some embodiments harvested plant tissues are placed in a package that contains either at least one hole, or a gas-permeable patch. The hole or patch is in turn covered by an adjustable aperture. The present... Agent: Carr & Ferrell LLP
20080166459 - Marbled bouillon, broth, soup, sauce or seasoning cube and process for preparing the same: Cubes for preparing bouillon, broth, soup, sauce or seasoning which cubes are prepared by compressing a matrix material and granules having a different colour than the matrix. Such cubes can have a marbled appearance.... Agent: Unilever Patent Group
20080166460 - Methods and apparatus for processing perishable products: A centralised cabinet ready processing system for perishable food products such as meat includes containers (50) that are used in conjunction with processing devices including a lid (56), a gassing apparatus (58), trays (82), compression apparatus (72, 74), and internal cooling apparatus (70) to treat the food product dependent on... Agent: Birch Stewart Kolasch & Birch
20080166461 - Automated food processing system and method: In one embodiment, an automated dispensing device dispenser a predetermined portion of food from a bulk storage container or food dispensing magazine. Food is dispensed from the automated dispensing device to an automated fry device that can include at least one circular fry wheel having a plurality of food containing... Agent: Ryndak & Suri LLP
20080166462 - Apparatus and method for treatment of foodstuffs with a gaseous medium for processing and subsequent drying: The invention relates to an apparatus for treatment of foodstuffs for processing and subsequent drying. The apparatus comprises an endless conveyor belt which along part of its length follows a helical path to form a stack, which helical path defines a central space in the stack. The conveyor belt has... Agent: Christensen, O'connor, Johnson, Kindness, PLLC
20080166463 - System and method for producing foamed milk from powder: A foamed beverage system for creating foamed beverages from a powder, a liquid, and air. The foamed beverage system may include a mixing chamber having a mixing zone and a pressurized zone. An impeller is positioned between the mixing zone and the pressurized zone. The powder and the liquid are... Agent: Sutherland Asbill & Brennan LLP
20080166464 - Moisturizing composition for protein materials: A cooked or uncooked grain, vegetable or meat protein product comprising a) 0.05%-5% by total weight highly refined cellulose product defined by a fiber material that has a total dietary fiber (TDF) content greater than 30% as measured by AOAC 991.43 and a water holding capacity greater than five parts... Agent: Mark A. Litman & Associates, P.A. York Business Center
20080166466 - High pressure processing of metal ion lactoferrin: The present invention relates to a method of treating a composition comprising metal ion lactoferrin and in particular to a method of pressure treating a composition comprising metal ion lactoferrin to prevent the growth of at least one unwanted microorganism while retaining a desired level of metal ion binding.... Agent: Knobbe Martens Olson & Bear LLP
20080166465 - Pectin for heat stable bakery jams: Disclosed is a pectin having an internal viscosity of about 3 dl/g to about 8 dl/g, preferably about 4 dl/g to about 5 dl/g, a molecular weight of about 185 kDa to about 240 kDa, and a degree of esterification of about 35% to about 40%, more preferably about 37%... Agent: J M Huber Corporation
20080166467 - Compositions with a chicken flavour, use and production thereof: The present invention provides with a method for producing compositions with a chicken flavour. The compositions of the invention can be obtained by applying the following method: (a) preparing a mixture comprising at least one reducing carbohydrate and at least one amino acid; (b) keeping the mixture at a temperature... Agent: Nixon & Vanderhye, PC
20080166468 - Fruit breaking method and apparatus: Methods and apparatus for producing pieces of sweetened, dried fruit. Methods as described in the present disclosure generally include supercooling sweetened, dried fruit having a moisture content between 8% and 18%, and then breaking the supercooled fruit into pieces having an appropriate size distribution. Supercooling the fruit may be accomplished... Agent: Kolisch Hartwell, P.C.
20080166469 - Preparation of canola protein isolate and use in aquacultre: A canola protein isolate useful in aquaculture is formed by a procedure in which canola oil seed meal is extracted to cause solubilization of protein in the canola oil seed meal to form an aqueous protein solution having a protein content of about 5 to about 40 g/L and a... Agent: Sim & Mcburney07/03/2008 > patent applications in patent subcategories.
20080160132 - Ddgs as a low-cost flavor enhancer and sodium reduction enabler: New uses of distiller's grain and solubles (DGS) are provided, including beneficial use of the natural flavor of DGS as a flavorant or sodium potentiator. A low-cost alternative to sodium and other flavorants is thereby provided.... Agent: Fitch Even Tabin & Flannery
20080160133 - Low fat, whey-based cream cheese product with carbohydrate-based texturizing system and methods of manufacture: A whey-based cream cheese food product is disclosed that comprises at least about 60% moisture, less than about 20% fat, less than about 20% protein, wherein the protein component is made up of at least 50% whey protein, and about 0.4 to about 15% of a carbohydrate-based texturizing composition, and... Agent: Fitch Even Tabin & Flannery
20080160134 - Method of producing concentrated liquid dairy products: A method is provided for forming aseptic or substantially aseptic concentrated dairy liquid, such as dairy milk, without significant heat treatment. In one form, the method first concentrates a starting dairy milk to about 2× to about 7× concentration using an ultrafiltration membrane to form a dairy concentrate. Thereafter, the... Agent: Fitch Even Tabin & Flannery
20080160135 - Method for making a tea extract and a tea extract: Shelf stable and ready-to-drink tea beverages are described. The tea beverages have excellent color and flavor characteristics and are prepared from a tea extract that has been made with both cold brew and standard tea leaf. The tea beverages maintain excellent characteristics in the absence of preservatives and caramel.... Agent: Unilever Patent Group
20080160136 - Non-flammable release composition: An aqueous non-flammable release composition for use in food preparation comprising water; de-oiled, powdered lecithin; and less than about 10% oil. The de-oiled, powdered lecithin is water miscible which facilitates the use of less or no oil in a release composition, and allows the use of a non-flammable propellant. The... Agent: Frost Brown Todd, Llc
20080160137 - Nutrient composition: The present invention relates to a nutrient composition which contains at least a carbohydrate, a lipid, a protein, and a mineral, and is liquid or semisolid, characterized in that the volume-based median size (d50) of particles in the nutrient composition is 5 to 100 μm and water-insoluble particles having a... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.c.
20080160138 - Confectionery composition including an elastomeric component, a cooked saccharide component, and a modified release component: The present invention relates to confectionery compositions including cooked saccharide including isomalt, an elastomeric component, and multiple encapsulation component including at least sucralose.... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.c.
20080160139 - Foaming compositions and methods of making the same: A foaming composition is provided comprising a particulate ingredient having a plurality of internal voids containing entrapped supercritical fluid having a critical temperature of at least about 10° C. Additionally, a method is provided for preparing such a foaming composition. A supercritical fluid having a critical temperature of at least... Agent: Fitch Even Tabin & Flannery
20080160140 - High fiber extrusion: The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, essentially no starch and a gum in an amount sufficient to act as a binder once the composition exits the extruder. The... Agent: Westman Champlin & Kelly, P.a.
20080160141 - System and method for packaging vegetables: A container system and method for packaging vegetables. Exemplary embodiments include a container and method for holding different stages of growth of the same vegetable. Other exemplary embodiments include a container and related method for holding other varieties of vegetables.... Agent: Standley Law Group LLP
20080160142 - Beverage products and method of making same: Beverage products and methods of making stable breakfast beverage products are disclosed herein. In one embodiment, a method of making a stable breakfast beverage product comprises the steps of: (a) mixing a food thickening agent at high speeds with a potable liquid to form a mixture; (b) cooking the mixture;... Agent: Lathrop & Gage Lc
20080160143 - Reclosable food package: A reclosable food package is provided for packaging and displaying a foodstuff, such as a shingled stack of sliced bacon, in a highly visible manner, including a generally rigid tray member for receiving a foodstuff, a flexible film for covering the foodstuff and adjacent tray base areas uncovered by the... Agent: Fitch Even Tabin & Flannery
20080160144 - Low-carbodhydrate digestible hydrocolloidal fiber compositions: A novel low-carbohydrate digestible hydrocolloidal composition is separated from a cereal-based substrate by means of a specific sequence of steps for treating an aqueous slurry of the substrate. These all-natural compositions are low in digestible carbohydrates, principally starches, and rich in soluble fiber, principally β-glucan, as well as proteins. The... Agent: Usda-ars-office Of Technology Transfer National Ctr For Agricultural Utilization Research
20080160145 - Method for cracking open and separating an egg and a device for use thereof: A device for cracking open an egg is disclosed, comprising egg-size sensing means for determining the size of an egg positioned in the device, thereby providing for automatic calibration of the device to the specific size of an egg to be cracked. The calibration determines how much would the distance... Agent: Klehr , Harrison Et Al
20080160146 - Process for the hydrogenation of hop resin acids: A process for the direct hydrogenation of hop resin acids in the absence of a liquid, organic solvent by reacting the hop resin acids with hydrogen in the presence of a noble metal catalyst at a temperature at which the resin acids are sufficiently fluid to allow easy mixing with... Agent: Norman P. Soloway Hayes Soloway P.c.
20080160147 - Method for marketing food and beverages: A method for merchandising a food or beverage comprising the following: creating a similarity rating for the food or beverage; associating an indicia representing the similarity rating with the food or beverage; associating the indicia with a promotional material for the food or beverage, and displaying the promotional material to... Agent: Peter James Tormey
20080160148 - See-through surface for rolling dough: A transparent or semi-transparent flexible surface for rolling dough, using a method to avoid dough sticking to the surface and to the rolling pin. Measurements marked on the surface to assist rolling the dough to the desired size and shape. Ability to turn the rolled dough over without it breaking.... Agent: Uzi Ezra Havosha & Partners
20080160149 - Sterilization of flowable food products: Methods of beverage and flowable food product production using steam injection are provided to efficiently destroy microorganisms able to withstand normal pasteurization temperatures. Microorganisms such as Alicyclobacillus acidoterrestris and its spores may be eliminated from fruit juices and the like while minimizing organoleptic degradation due to heating. The apparatus is... Agent: Fitch Even Tabin & Flannery
20080160150 - D-shaped tortilla: A D-shaped tortilla for wrapping around a filling is provided comprising a tortilla with a circular shaped segment and with ends intersected by a linear edge. At least one rounded side edge of the D-shaped tortilla may be folded around a filling and towards the center of the tortilla with... Agent: Fitch Even Tabin & Flannery
20080160151 - Method for preparing beverage compositions having improved aroma release characteristics and compositions for use therein: The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising providing a first component comprising... Agent: Fitch Even Tabin & Flannery
20080160152 - Weight management with sugars, insoluble hygroscopic substances, and water: This disclosure is about making pastry without flour by combining sugar, a zero calories, zero glycemia, cellulosic dietary fiber gel called Z-Trim, water and mixing the three together to substitute for ordinary flour. It thus is formed into a batter that takes the place of a complex carbohydrate, or flour,... Agent: Keith E. Kenyon, M.d.
20080160153 - Automated preparation of infant formula and children's beverages: A beverage preparation machine is provided that is arranged and configured to dispense infant formula or children's beverages from a liquid concentrate with a consistent temperature in a receiving receptacle. In one form, the beverage preparation machine operates to provide a beverage in a receiving receptacle consistently and reliably at... Agent: Fitch Even Tabin & Flannery
20080160154 - Process for the preparation of aqueous suspensions of anionic colloidal silica having a neutral ph and applications thereof: The instant invention relates to a process for the preparation of an aqueous suspension of anionic colloidal silica having a neutral pH which is stable over time and comprises individualized particles of colloidal silica which are not bound to one another by siloxane bonds. The instant suspensions show high storage... Agent: Az Electronic Materials Usa Corp. Attention: Industrial Property Dept.
20080160155 - Flavoring composition and process for brewing malt beverages: An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room temperature stable, partially aqueous composition of a potassium salt of iso-α-acids. Such composition may be added to the wort kettle or... Agent: Hayes Soloway P.c.
20080160158 - Generation of plants with altered oil, protein, or fiber content: The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.... Agent: Klarquist Sparkman, LLP
20080160159 - Generation of plants with altered oil, protein, or fiber content: The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.... Agent: Klarquist Sparkman, LLP
20080160160 - Generation of plants with altered oil, protein, or fiber content: The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.... Agent: Klarquist Sparkman, LLP
20080160161 - Generation of plants with altered oil, protein, or fiber content: The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an HIO nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.... Agent: Klarquist Sparkman, LLP
20080160157 - Method and facility for producing starch-based, fat-based, or protein-based foodstuff or feed having a defined bulk weight: The invention relates to a plant and a method for continuous production of starch-, fat- or protein-based bulk human or animal foodstuffs, or technical intermediates from a starch-, fat- or protein-based water-containing mass. The plant comprise the following sequence of regions along which the mass may be transported: a first... Agent: Heslin Rothenberg Farley & Mesiti Pc
20080160156 - Treatment of cooking oils and fats with precipitated silica materials: The treatment of cooking oils and fats with specific types of precipitated silica materials to prolong the useful life of such oils and fats within restaurant settings. More particularly, such an invention encompasses the utilization of specific types of precipitated silica materials to filter such oils and/or fats. Such precipitated... Agent: J.m. Huber Corporation Legal Department
20080160162 - Generation of plants with altered protein, fiber, or oil content: The present invention is directed to plants that display an improved oil quantity phenotype or an improved meal quality phenotype due to altered expression of an IMQ nucleic acid. The invention is further directed to methods of generating plants with an improved oil quantity phenotype or improved meal quality phenotype.... Agent: Klarquist Sparkman, LLP
20080160163 - Reduction of digestibility of phosphorus: The present invention relates to novel animal feeds containing lanthanide compounds, as well as to the use of lanthanide compounds for reducing the digestibility of phosphorus contained in animal feeds.... Agent: Bayer Healthcare Llc
20080160164 - Method and composition: Compositions (including pharmaceutical compositions, foods, supplements, toys and treats) comprising a microbial exopolysaccharide are provided as well as methods for preventing or reducing diarrhea in a mammal wherein the method comprises administering a therapeutically amount of a microbial exopolysaccharide to a mammal in need thereof.... Agent: Colgate-palmolive Company
20080160165 - Food products comprising starch phosphorylated with sodium trimetaphosphate that retain dietary fiber and methods of making said food products: The present invention provides products comprising a starch phosphorylated with sodium trimetaphosphate (STMP), methods of making such products, and methods of reducing loss of fiber content in food products employing such phosphorylated starch.... Agent: Cargill, IncorporatedPrevious industry: Plastic article or earthenware shaping or treating: apparatus
Next industry: Coating processes
RSS FEED for 20150611:
Integrate FreshPatents.com into your RSS reader/aggregator or website to track weekly updates.
For more info, read this article.
Thank you for viewing Food or edible material: processes, compositions, and products patents on the FreshPatents.com website. These are patent applications which have been filed in the United States. There are a variety ways to browse Food or edible material: processes, compositions, and products patent applications on our website including browsing by date, agent, inventor, and industry. If you are interested in receiving occasional emails regarding Food or edible material: processes, compositions, and products patents we recommend signing up for free keyword monitoring by email.
Advertise on FreshPatents.com - Rates & Info
FreshPatents.com Support - Terms & Conditions
Results in 1.64353 seconds