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

20080206397 - Packaged artificial soft baits: A method for packaging is described for enhancing the attractiveness of an artificial hydrophilic polymeric soft fish bait to fish, comprising: immersing or suspending said soft bait in a package with an aqueous suspension of biological fluids from an animal, the water-soluble fraction of biological fluids from an animal, or... Agent: Roylance, Abrams, Berdo & Goodman, L.l.p.

20080206398 - Methods for enhancing the quality of life of a senior animal: Methods for enhancing the quality of life of a senior or super senior animals by feeding the animal a composition comprising at least one omega-3 polyunsaturated fatty acid and various combinations of amino acids, minerals, and antioxidants in amounts effective to enhance alertness, improve vitality, protect cartilage, maintain muscle mass,... Agent: Colgate-palmolive Company

20080206399 - Method and use of a laccase enzyme in a baked product: The present invention relates to a method of preparing a baked product from dried masa flour, wherein an enzyme capable of polymerizing polyphenolics is added to the dough, as well as to a use of such an enzyme in a baked product made from non-leavened dough comprising dried masa flour.... Agent: Novozymes North America, Inc.

20080206400 - Bread-improving agent and bread products using the same: It is intended to provide a bread-improving agent which shows a highly excellent preservative effect of imparting antifungal properties while sustaining effects of improving the physical properties and taste of bread products. A fermented soybean protein material having been treated with a microorganism belonging to the genus Bifidobacterium is prepared... Agent: Wenderoth, Lind & Ponack, L.l.p.

20080206401 - Increased density pet food product and method of production: An increased density dry pet food product is provided having a bulk density of 25 to pounds per cubic food, residual α-amylase activity in the range of 0.1 to 57 NU per gram of the pet food product, and having a maintained or increased softness. A method of producing the... Agent: Bell, Boyd & Lloyd LLP

20080206402 - Food products containing legume products and processes for producing the food products: Food products containing legume products, as well as processes for producing the food products are disclosed.... Agent: Archer Daniels Midland Company

20080206403 - Probiotic enriched and low-organic acid food products: This invention relates to a fruit-based food product such as beverages or fruit purees, comprising a concentration of live and stable probiotics, which is preferably greater than 108 CFU/ml, a high fruit content, which is preferably greater than 50%, and a low organic acid content, and wherein the production of... Agent: Alston & Bird LLP

20080206404 - Composite frozen confections: A reformed biscuit product suitable for forming composite frozen compositions includes a solid mixture of a particulate cooked biscuit material and a cocoa butter equivalent of a confectionery fat is described. A process for manufacturing the product includes coating the particles with the fat, compacting the mixture of particulate biscuit... Agent: Winston & Strawn LLP Patent Department

20080206405 - Pet treat containing organic nutrients: The present disclosure relates to a pet treat comprising a resin and nutritional additive wherein the nutritional additive includes an oil including one or more of a salmon oil, hemp oil and evening primrose oil. The pet treat is at least 70% organic and may be formed by melt processing... Agent: Grossman, Tucker, Perreault & Pfleger, Pllc

20080206406 - Modified proteins with altered aggregation properties: The invention relates a method for preparing modified proteins having an increased capacity to bind divalent cations. For example the concentration of calcium at which Ca2+ induced aggregation occurs is increased by subjecting a protein to Maillard reaction conditions. Such modified proteins are of use for making calcium fortified food... Agent: Foley And Lardner LLP Suite 500

20080206407 - Sachets comprising plant sterol: The invention relates to a porous sachet comprising plant sterol, emulsifier and a particulate material such as tea leaves.... Agent: Unilever Patent Group

20080206408 - Infusion/strainer device and method for manufacturing the strainer: A straining/stirring device and a method for manufacturing a straining device are provided. The straining device includes a handle, a frame, which is positioned at an end of the handle, and a compartment containing a medium to be strained. The compartment includes a top porous surface and a bottom porous... Agent: Nixon Peabody, LLP

20080206409 - Filled confectionary product and process: A filled candy cane formed by injecting a soft candy into a hardening, elongate candy. A method and means for same.... Agent: Stephen S. Kerr

20080206410 - Liquid egg material: Described are homogenized liquid egg products, which may be prepared by subjecting liquid whole egg material to sufficient ultrasonic energy to prepare a homogenized liquid egg product. Also disclosed are methods for treating liquid egg material with ultrasonic energy to prepare homogenized liquid egg products.... Agent: Christopher M. Turoski Cargill, Incorporated

20080206411 - Foodstuff: s

20080206412 - Supplementary food compositions: A supplementary food composition comprising at least one organic mineral salt that contributes to alkaline power in a quantity ranging from 20 to 200 mEq and is capable of neutralizing an acidic charge of 20 to 200 mEq of H+ hydrogen ions H+ or 20 to 200 mmol of H+.... Agent: Ip Group Of Dla Piper Us LLP

20080206413 - Low trans puff pastry composition, method of use and puff pastry products: Disclosed are improvements in puff pastry preparation, which reduce, and preferably eliminate, trans unsaturated fatty acids by the use of a new puff pastry fat comprised principally of palm olein, which is preferably interesterified. The puffed pastry fats exhibit low levels of trans fatty acids. The puff pastry fats and... Agent: Thaddius J. Carvis

20080206414 - Preservative method: A method for producing a microbiologically stable and safe food composition is described The method includes the step of mixing a food composition comprising an anionic polymer with a saturated preservative having an overall positive charge, whereby the saturated preservative is added in the last mixing step, in order to... Agent: Unilever Patent Group

20080206415 - Protein beverage and method of making the same: A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying the protein beverage composition exhibits a pH ranging from about 2.0... Agent: Duckor Spradling Metzger & Wynne A Law Corporation

20080206416 - Method for the manufacturing of soy and milk protein-based preparations having a high total protein content: The present invention concerns a method for manufacturing a protein-enriched food preparation containing soy proteins and milk-derived proteins, said method comprising at least hydration of soy proteins and thickener agent in two different recipients, mixing, adding milk-derived proteins, homogenizing and acidifying the resulting mix. The invention also concerns protein-enriched food... Agent: Foley And Lardner LLP Suite 500

20080206417 - Sealable laminate for reclosable packaging: e

20080206418 - Equipment for the preparation of a hot beverage: Equipment for the preparation of a hot beverage comprising a boiler capable of containing a liquid component of the beverage, for example water, a collection container and means defining a delivery path for the liquid component from the boiler to the collection container. The equipment also comprises valve means located... Agent: Hogan & Hartson LLP Ip Group, Columbia Square

20080206419 - Process for producing konjac product: A process for producing a konjac product, which is free from the smell characteristic to konjac, contains isoflavone, lecithin, saponin, vitamins B1 and B2 and so on and can be taken as a health food, comprising: the mixing step wherein a definite amount of water or processed water and soy... Agent: Jordan And Hamburg LLP

20080206420 - Air fryer: An accelerated cooking air fryer is disclosed comprising a cavity, controller, thermal heating source, blower assembly, gas directing means and a vent assembly. Hot gas is circulated by the blower motor assembly into the air fryer cavity where the hot air is directed in a manner wherein a conflicting, colliding... Agent: John S. Pratt, Esq Kilpatrick Stockton, LLP

20080206421 - Food processing apparatus: An apparatus with a box-like container includes apertures, and a block member for moving within a cavity in the box-like container. The apparatus is a single unit, from which frozen food, typically in blocks, or out of bags, containers, and the like, may be defrosted and/or, cooked, and then strained,... Agent: Lathrop & Gage Lc

20080206422 - Flavour modulating substances: The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) and/or edible salts thereof. R&lt.SUP>1&1t;/SUP>CR< SUP&gt:2</SUP>(OR<SUP>3</SUP>)—CO—NR<SUP&gt:4</SUP>-Y—X (I). It was found that substances represented by formula (I) can advantageou sly be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, and pharmaceutics... Agent: Sughrue Mion, Pllc

20080206423 - Sustained energy release compositions: There is provided the use of a glucopyranosyl tetritol in the preparation of a sustained energy release food, feed or drink composition and a method of preparing such compositions.... Agent: Fish & Richardson P.c.

20080206424 - Fruit based dough and fabricated snack products made therefrom: A dry blend containing from about 3% to about 50%, by weight, dehydrated fruit materials, and from about 20% to about 97%, by weight, rice based material. Doughs made by adding water to the dry blend are also provided. The doughs are especially suit for sheeting and cutting to make... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.

20080206425 - Frozen aerated confections: A frozen aerated confection having an overrun of at least 40% and a fat component in an amount of 2 to 20% (by weight of the frozen aerated confection), said fat component comprising triglycerides of fatty acids wherein less than 70% (by weight of the fatty acids) of the fatty... Agent: Unilever Patent Group

20080206426 - Low-fat confectionery product: The present invention covers a low-fat confectionery product comprising 0-15% fat phase, 15-50% aqueous phase, electrically charged particles, and a structuring agent, the low-fat confectionery product being a co-suspension. The invention further relates to processes of manufacture of said low fat confectionery product... Agent: Bell, Boyd & Lloyd LLP

20080206427 - W1/o/w2 type composite emulsified dressing and method for preparing the same: The invention provides a W1/O/W2 type composite emulsified dressing characterized in that it comprises a polyglycerol polyricinoleate having a degree of esterification of 10-30% and a degree of ricinoleic acid-condensation of 5-8 and that it has a viscosity of 1,000-300,000 mPa·s, and a method for the preparation of the dressing... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.c.

20080206428 - Concentrated tomato products: A tomato composition obtained from tomato juice having the following composition in percentage by weight: dry residue >20% up to 99%, water <80% down to 1%; 100% being the sum of the two components, wherein the among of water insoluble solids in the dry residue ranges in percentage by weight... Agent: Birch Stewart Kolasch & Birch

20080206429 - Beverage dispenser with additive dispensing: Beverage dispensers and dispensing methods that facilitate mixing of one or more additives (e.g., flavorings) with a base liquid are described. In a preferred method of preparing a beverage, a base liquid is dispensed from a dispensing device (100) into a container (150). A flowable additive is dispensed from the... Agent: Bell, Boyd & Lloyd LLP

20080206430 - Compositions consisting of blended vegetarian proteins: A vegetarian nutritional supplement including soy protein, rice protein and pea protein which are blended in particular ratios, by weight, to impart a level of digestibility comparable to whey, which is the benchmark for non-vegetarian food products and nutritional supplements.... Agent: Abelman, Frayne & Schwab

20080206431 - Maca extract-containing alcoholic beverage: An alcoholic beverage containing an extract of maca having various excellent properties is provided. The maca extract-containing alcoholic beverage is easy to drink because a distinctive odor of the extract of maca is decreased. Such a maca extract-containing alcoholic beverage contains an extract of maca and a distilled liquor mainly... Agent: Drinker Biddle & Reath (dc)

20080206432 - Agglutinant compound and agglutinated product for reconstituting powders of vegetal origin: An agglutinant compound and agglutinated product for reconstituting powders of vegetal origin, that allow employing a lamination or similar process, being said agglutinated product comprised of agglutinant compound and a vegetal mass formed by the powder of vegetal origin, that may range from 5-50% (mass/mass, regarding the powder mass used),... Agent: Lucas & Mercanti, LLP

20080206433 - Packaged soy beverage with carbonation: The invention relates to a carbonated soy beverage which has been packaged under pressure in a pressure-resistant closed container, which beverage is based on soy extract, the soy beverage having been packaged in the closed container in the presence of CO2 and nitrogen, which beverage preferably contains sugar and/or sweetener.... Agent: Furr Law Firm

20080206434 - Extruded solid product for use in foodstuffs: The present invention relates to a solid product comprising an extrudable mixture of an oil in water emulsion and a solid matrix. The solid product may be used in foodstuff e.g. as a beverage additive or as an instant beverage products or. The present invention further provides an oil in... Agent: Bell, Boyd & Lloyd LLP

20080206435 - Edible oil composition suitable for frying food: Edible oil composition comprising 33 wt. % or more shea olein and one or more oils chosen from the group of rapeseed oil, soybean oil, sunflower oil or any fraction of these oils or palm olein.... Agent: Unilever Patent Group

20080206437 - Combined steaming/poaching and sauce preparation: A combined egg poacher and sauce-making utensil having a pan for holding the water to be heated and a perforated steamer plate positioned in the pan spaced above the surface of the water in the pan. The perforated steamer plate holds removable egg cups for poaching eggs in a conventional... Agent: The Webb Law Firm, P.c.

20080206436 - 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

20080206438 - Tomato products and process for their preparation: A process for treating tomato concentrates obtainable by concentration by evaporation, having a dry residue in percentage by weight higher than 15%, generally at least of about 18%, comprising the following steps: I) mixing of the tomato concentrate (component a)) with water (component b)); II) liquid separation by a separation... Agent: Birch Stewart Kolasch & Birch

20080206439 - Process for the production of lupin extracts: Process for the production of lupin extracts from lupins, comprising: (a) extracting lupin meal or flour with water at alkaline pH; (a) separating an alkali soluble lupin protein containing component from an alkali insoluble fibrous component; (b) adjusting the pH of the protein component with acid to a pH between... Agent: Sughrue Mion, Pllc

20080199560 - Fish food flakes: A method of preparing fish food flakes is provided. The method includes the steps of preparing a slurry that incorporates fish meal and flour, applying heat to the slurry in order to dry the slurry into a sheet, adding a solution containing one or more water dispersable nutritional ingredients to... Agent: Gottlieb Rackman & Reisman PC

20080199561 - Carotenoid-based pigmenter: A stabilized carotenoid-based pigmenter free of synthetic antioxidants for the addition to animal feed to add color to tissues of animals fed the animal feed. The carotenoid-based pigmenter contains free-form carotenoids obtained from natural sources through a saponification reaction. A natural antioxidant, such as grape seed extracts, green tea extracts,... Agent: Davis, Brown, Koehn, Shors & Roberts, P.C. The Davis Brown Tower

20080199562 - Method and composition for washing poultry during processing: The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.... Agent: Ecolab Inc.

20080199563 - Process to lose weight, drain unwanted body fats and other toxins: A method is disclosed comprising placing about thirty-two fluid ounces of water into a receptacle, placing the receptacle with water on a burner and bringing the water to a boil, ceasing to heat the water, adding about one tablespoonful or five grams of tea beverage flavorant to the water; and... Agent: Mr. Walter J. Teneza Jr. Suite 210

20080199564 - Confectionery composition including an elastomeric component and a cooked saccharide component: The present invention relates to confectionery compositions including cooked saccharide including polyols such as maltitol, erythritol, and isomalt, and a chewing gum base.... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20080199565 - Chewing gum containing physiological cooling agents: In another embodiment, coated chewing gum has a coating that comprises a physiological cooling agent. The preferred inventive chewing gum provides a high flavor impact in which the harsh notes normally associated with such a high flavor impact have been reduced or eliminated. In addition, the preferred inventive gum provides... Agent: Wrigley & Dreyfus 28455 Brinks Hofer Gilson & Lione

20080199566 - Fermented food and its preparation: A method of manufacturing yeast fermented food such as bread, noodle and pasta, comprises the steps of preparing a starting cooking composition contains as main component bran powder and/or soy bean protein powder, gluten powder for binding the main powder and milk or milk ingredient powder containing milk sugar and... Agent: Smith Patent Office

20080199567 - Fresh dairy products with satietogenic power and methods for preparing same: The invention concerns a fresh dairy product with low fat and sugar content and low energy density, comprising one or several satietogenic ingredients, as well as a method for making such a product. Said satietogenic ingredient(s) comprise proteins, in particular milk proteins and preferably serum milk proteins, associated with water-soluble... Agent: Foley And Lardner LLP Suite 500

20080199568 - Fish food containing fermented soyfood: The present invention relates to an enriched fish food product comprising a binder resin and a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched fish food product may be formed by mixing a resin with the fermented soy nutraceutical in a heated molding machine... Agent: Grossman, Tucker, Perreault & Pfleger, PLLC

20080199569 - Apparatus and method for production of rolled dough food piece: An improved method and apparatus for producing a rolled snack piece using an extruder having typically a plurality of orifices through which an extrudate exits the extruder. Each of these orifices is spiral shaped. When a desired length of extrudate stream or rope protrudes from an orifice, it is cut... Agent: Carstens & Cahoon, LLP

20080199570 - Package for foodstuff products: A package (1) for touch-sensitive foodstuff products (P), such as chocolates or pralines, comprises:—a tray-like container (2) made of elastically deformable material that is able to receive a first part of the product (P) and has a mouth edge (3) that surrounds the product (P), allowing a substantial part thereof... Agent: Rothwell, Figg, Ernst & Manbeck, P.C.

20080199571 - No evaporation process to produce gum based fruit snacks: The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking with agitation at final moisture levels and a solids content ranging from... Agent: General Mills, Inc.

20080199572 - Dark opal basil leaves or extract thereof having improved storability: The process of the present invention comprises steps of (1) adding salt to dark opal basil leaves, (2) dehydrating the dark opal basil leaves obtained in step (1), and (3) immersing the dark opal basil leaves obtained in step (2) in an organic acid solution. In step (2), the dark... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20080199573 - Stable hemicellulose paste, method for production thereof and use thereof: The invention relates to a stable uncrosslinked hemicellulose paste and also to a method for production thereof. The hemicellulose obtained by alkaline extraction from a hemicellulose-containing material is thereby treated in the alkaline medium with an oxidant, subsequently the pH value is reduced. Subsequent thereto, precipitation and separation of excess... Agent: Leydig Voit & Mayer, Ltd

20080199574 - Procedure and machine for reconstituting powders of vegetal origin: An agglutinant compound and agglutinated product for reconstituting powders of vegetal origin, that allow employing a lamination or similar process, being said agglutinated product comprised of agglutinant compound and a vegetal mass formed by the powder of vegetal origin, that may range from 5-50% (mass/mass, regarding the powder mass used),... Agent: Lucas & Mercanti, LLP

20080199575 - Treatment of fish flesh: A method is described for treating fish flesh with basic and possibly acidic solutions in the form of baths, spraying or injection in order to improve technical and sensory properties in the fish flesh, fish flesh treated by the method and a plant for treating the fish flesh.... Agent: Christian D. Abel

20080199576 - Apparatus and method for providing treatment to a continuous supply of food product using a vacuum: An apparatus and method for providing treatment to a continuous supply of food product using a vacuum process includes compartments for receiving, treating and expelling food products that are delivered to the apparatus on a continuous basis. The compartments have different pressures therein and in a preferred embodiment are separated... Agent: Joshua L. Cohen Linde, Inc.

20080199577 - Consumer food storage package with absorbent food pad: The present disclosure is directed to a consumer food storage package to preserve the freshness of food, having an absorbent food pad positioned within a food storage container. The container or absorbent food pad can have a securing means, so that the pad can be positioned in place in the... Agent: Charles N.j. Ruggiero Ohlandt, Greeley, Ruggiero & Perle, L.L.P.

20080199578 - Fish packing system: The present invention relates to a procedure for packaging a product comprising pieces of fresh fish meat, in shipments that retain a mixture of gases to create a modified atmosphere (MAP), wherein said procedure allows transportation of the product in cold storage lockers for prolonged periods. In some embodiments, the... Agent: Foley Hoag, LLP Patent Group, World Trade Center West

20080199579 - Frozen food package and method of use: Typically, the food assembly includes a meat, a fruit or vegetable, and a flavoring liquid such as infused oil, stock or a dairy product. The uncooked food and frozen liquid are typically shaped to facilitate aligning the frozen food with a display window of the bag. Preferably the food assembly... Agent: Patent Administrator Katten Muchin Rosenman LLP

20080199580 - Tea maker with timer: A tea maker, having a receptacle supported by a base, the receptacle being suitable for receiving water from a user and suitable for containing tea leaves, an actuatable valve having open and closed positions flowably connected to said receptacle; and a timer mechanism which sets the acuatable valve into the... Agent: Gearhart Law, LLC

20080199581 - Processs for saccrification and liquification of potato and tapioca: A method of preparing a food concentrate material, by the following steps: forming a slurry of water, dehydrated potatoes and whole grain tapioca flour; adjusting the pH of the slurry to a neutral value; heating the slurry; performing particle reduction of the slurry; steam heating the slurry to destroy viable... Agent: Vermette & Co.

20080199582 - Fat products containing little or no trans fatty acids: The present invention provides shortenings having little to no trans-fatty acids and low saturates. Such shortenings can be used to make various food products.... Agent: Fish & Richardson P.C.

20080199583 - Method for ensuring the use of brine with an optimal composition: A method of freezing with brine comprising releasing at least one ingredient in an effective amount from an automated device into the brine so that the brine is rendered unusable for its intended purpose, thereby ensuring that the brine is used only in a optimal composition.... Agent: Cohen, Pontani, Lieberman & Pavane LLP

20080199584 - Flavour compositions: The present invention in a first aspect relates to flavour modulation in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products, using a flavour modulating substance selected from the group of substances represented by formula (I) or formula (II), edible salts thereof and edible esters thereof: It has been found... Agent: Morgan & Finnegan, L.L.P.

20080199585 - Process for refining aqueous preparations: For refining aqueous preparations, in particular alcoholic drinks, the invention provides a process in which comminuted cleaned wood is autoclaved and subsequently components of the wood are extracted, the extraction proceeding with similar extraction media and/or the aqueous preparation to be refined.... Agent: Demont & Breyer, LLC

20080199586 - Nutritional herb and fruit beverage: Fruit drinks, concentrates, and methods for providing positive health benefits to an individual are disclosed and described. In one embodiment, a fruit-based drink or drink concentrate can comprise longan; a berry selected from the group consisting of lycium berry, hawthorne berry schisandra berry, seabuckthorn berry, and mixtures thereof; and an... Agent: Thorpe North & Western, LLP.

20080199587 - Canola oil from hybrid brassica varieties: Canola oils from hybrid Brassica varieties and methods for producing hybrid Brassica varieties are described. The hybrid seeds have a low, mid, or high oleic acid content and a low linolenic acid content.... Agent: Fish & Richardson P.C.

20080199589 - Lipid microemulsions: A microemulsion, including an aqueous component, a lipid, a saccharide, an alcohol, and an emulsifier is described. A process for producing a microemulsion is also described. Food or beverage products including a microemulsion are also described.... Agent: Fish & Richardson P.C.

20080199588 - Water continuous composition comprising stost-rich fat: Edible oil in water emulsion comprising a natural structuring hardstock fat, which is preferably isolated from plants belonging to the genus Allanblackia or the genus Pentadesma.... Agent: Unilever Patent Group

20080199590 - Low trans fatty acid shortening compositions: Interesterified or blended shortening compositions having a relatively low proportion of trans fatty acid are described. The shortening compositions are made by blending or interesterifying low-linolenic soybean oil, including from 1 to 3.5 wt. % linolenic fatty acid moieties and from 0 to 2 wt. % trans fatty acid moieties,... Agent: Mcandrews Held & Malloy, Ltd

20080199591 - Low phytic acid, low stachyose, high sucrose soybean lines: The present invention provides novel soybean lines having high sucrose content and low phytic acid and low stachyose content. The soybeans are easily digested and provide high energy content for animals and humans. The low phytic acid content permits animal feed to be produced that does not require phytase, yet... Agent: Latimer, Mayberry & MatthewsIPLaw, LLP

20080199592 - Fluidized-bed granulates that have a high proportion of fruit: e

20080199593 - Fish food flakes: A method of preparing fish food flakes is provided. The method includes the steps of preparing a slurry that incorporates fish meal and flour, applying heat to the slurry in order to dry the slurry into a sheet, adding a solution containing one or more water dispersable nutritional ingredients to... Agent: Gottlieb Rackman & Reisman PC

20080199594 - Method of enhancing a food product and an improved food product: A method for enhancing a food product is provided. The enhanced food product is a bratwurst sausage product and the method comprises the steps of cooking the bratwurst sausage product, soaking the cooked bratwurst sausage product in a liquid bath, bringing the liquid of the liquid bath and the bratwurst... Agent: Joseph S. Heino, Esq. Davis & Kuelthau, S.c.

20080199595 - Salt replacing composition, process for its preparation and food systems containing such composition: A salt replacing composition for replacing sodium chloride in food contains a major amount of potassium chloride, ammonium chloride and at least one of an amino acid and a salt of an amino acid. A reduced sodium chloride composition contains the salt replacing composition and sodium chloride. A food containing... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20080193587 - Composition and method of feeding a young livestock animal: A method for producing a composition formulated for young livestock. The method includes mixing distillers solubles with at least one of a milk replacer powder, whole milk, and waste milk.... Agent: Patrick W. Rasche Armstrong Teasdale LLP

20080193590 - Highly refined cellulose neutraceutical compostions and methods of use: A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of a neutraceutical in liquid, solid, or tablet form. These compositions may provide an expectation of a health benefit selected from the group consisting of Antioxidation; Cancer prevention; Arterial health improvement; Cholesterol... Agent: Mark A. Litman & Associates, P.a.

20080193588 - Method of treating food waste using acidogenic koji mold: A method of treating food waste by fermenting a raw material comprising the food waste by means of a koji mold to obtain a liquid substance. The koji mold is a koji mold belonging to genus Aspergillus capable of producing citric acid. The liquid substance comprises a citric add produced... Agent: Pearne & Gordon LLP

20080193589 - Rehydration composition: The invention relates to a fluid that can be used for preventing or treating hypohydration and the secondary consequences thereof. The fluid comprises one or more carbohydrates and minerals and is further is characterized by a low osmolarity. The invention further relates to the use of such a fluid for... Agent: Banner & Witcoff, Ltd.

20080193591 - Taste improving agent for food and beverage containing potassium chloride, process for producing food and beverage containing potassium chloride and food and beverage containing potassium chloride produced by the process: A taste improving agent for food and beverage containing potassium chloride that can effectively relieve unpleasant tastes, such as bitter taste and harsh taste, attributed to potassium chloride without detriment to the flavor of the food and beverage; a process for producing a food and beverage containing potassium chloride of... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.c.

20080193592 - Method for preparing alcoholic beverage using incubated wild ginseng root: The present invention relates to a method of preparing alcoholic beverages using incubated wild ginseng root. Specifically, the present invention relates to a method of preparing alcoholic beverages comprising incubated wild ginseng root, characterized in that it comprises a step of introducing the incubated wild ginseng root in an amount... Agent: Greer, Burns & Crain

20080193593 - Barley lipoxygenase 1 gene, method of selecting barley variety, material of malt alcoholic drinks and process for producing malt alcoholic drink: A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor site of the 5th intron of the barley lipoxygenase-1 gene is mutated to a different base; and a method for production of... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.c.

20080193594 - Process for seeding a media with microorganism in form of a tablet: The present invention provides a method of seeding a medium, said method comprising: contacting microorganisms with a medium, wherein said microorganisms are in the form of a tablet.... Agent: Marshall, Gerstein & Borun LLP

20080193595 - Starter cultures and fermentation method: A method for regulating fermentation of organic material, such as cocoa beans and pulp is disclosed. The method includes adding at least one strain of lactic acid bacteria and/or acetic acid bacteria to the organic material. Optionally, at least one strain of yeast is added. Bacterial strains and compositions, useful... Agent: Knobbe Martens Olson & Bear LLP

20080193597 - Food supplement comprising spirulina and a plant-based product of the aloe genus, and the cosmetic use thereof: The invention relates to a composition comprising spirulina or a product derived from spirulina and a plant-based product of the Aloe genus; the use thereof for producing a food supplement and the resulting food supplement.... Agent: Stites & Harbison Pllc

20080193599 - High soluble fiber fermented foods: A method for increasing the soluble fiber content of fermented foods by adding pyrodextrin, especially a pyrodextrin in which the linkages have been highly randomized, to the foodstuff before the fermentation step. The enzymes involved in fermentation partially degrade the added pyrodextrin, reducing it to sugar and soluble fiber.... Agent: Kirkpatrick & Lockhart Preston Gates Ellis LLP Henry W. Oliver Building

20080193598 - Lactase formulation: A particulate composition comprising a plurality of particles comprising lactase and a protective material are provided. The particles have a size that is not perceptible or is minimally perceptible on the human tongue. The particulate composition can be made by a method that comprises the steps of providing a lactase,... Agent: Squire, Sanders & Dempsey L.l.p.

20080193596 - Low-glycemic mixtures: The present invention relates to mixtures and products containing L-carnitine and a low-glycemic sucrose isomer, methods production of same, and uses of the mixtures.... Agent: Darby & Darby P.c.

20080193600 - Food products containing tuber and legume products and processes for producing the same: Edible compositions comprising legume products and tuber products are disclosed. In certain examples, the compositions can comprise bean powder combined with instant mashed potatoes. Such compositions can have excellent taste and improved nutrition. Methods of manufacture and preparation of the legume and tuber products are also disclosed.... Agent: Kirkpatrick & Lockhart Preston Gates Ellis LLP Henry W. Oliver Building

20080193601 - Protein-containing beverage and method of manufacture: A protein-containing beverage is provided by the inclusion of an acidified whey aqueous solution therewith. A sport drink is prepared by admixing the acidified whey aqueous solution with an aqueous tea solution. With nutritional supplements added to the sport drink, an energy drink is obtained. The preferred tea is a... Agent: The Weintraub Group, P.L.C

20080193602 - Nutrient composition(s) and system(s) for individualized, responsive dosing regimens: Individualized responsive dosing nutrient systems, compositions, methods of dosing, and processes of producing the same, which allow a consumer to generate individualistic biological responses/effects. More specifically, a nutrient system for generating individualized biological conditions/responses which utilizes ultra-low dosage amounts of vitamins, minerals, amino acids, co-enzymes, organics substrates, inorganic or synthetic... Agent: Mcandrews Held & Malloy, Ltd

20080193603 - Method and composition for nutritionally improving glucose control and insulin action: Disclosed is a method and composition for nutritionally improving glucose and insulin balance in an individual. The invention further provides a method for treating a comorbidity of diabetes. In one embodiment, the invention provides a nutritional formulation comprising: a protein source; a fat source; and a carbohydrate source, wherein the... Agent: Novartis Corporate Intellectual Property

20080193604 - Energy drink: Disclosed are nutritional energy drinks and supplements. Also disclosed are methods of making nutritional drinks. The drinks provide energy to the body by refueling the body's fuel tank. The drinks comprise a core formula, to which additional ingredients are added to make a energy, performance or diet enhancing formula. The... Agent: Squire Sanders & Dempsey LLP

20080193605 - Nutritionally enhanced nut product: Methods and compositions are described to prepare an enhanced nut butter product by replacing a portion of nut oil in the formulation of an unenhanced butter with one or more oils, such that the enhanced nut butter product has, when compared to the unenhanced nut butter: a higher level of... Agent: Barnes & Thornburg LLP

20080193606 - Isomalt in cereal products: The present invention relates to cereal products comprising cereals and a mixture of 1,6-GPS and 1,1-GPM, methods for the production thereof and the use of a mixture comprising 1,6-GPS and 1,1-GPM for producing cereal products.... Agent: Dickstein Shapiro LLP

20080193607 - Layered pet treat and process for making same: A pet treat includes a top layer of meat and a bottom layer of rawhide that has been flavored with meat. An intermediate layer of glutin formed during the manufacturing process affixes the top layer of meat to the bottom layer of rawhide. During the dehydration step, the rawhide and... Agent: Greenberg Traurig, LLP

20080193608 - Coating for adhering finely divided ingredients to bean, pea and nut substrates: Unique adherent coated roasted and unroasted bean, pea and nut substrates carrying finely divided ingredients, the adherent coating including an alginate salt, a source of calcium ions and carrageenan, and the method of making such unique coated beans, peas and nuts.... Agent: Drinker Biddle & Reath LLP Attn: Patent Docket Dept.

20080193609 - Manufacturing process and end product of vacuum packed silage: “MANUFACTURING PROCESS AND END PRODUCT OF VACUUM PACKED SILAGE”, described as a manufacturing process and end product of vacuum packed silage which, according to the characteristics thereof, provides, by means of a proprietary and specific industrialized process, the manufacturing of an end product fully based on vacuum packed silage (A),... Agent: Furr Law Firm

20080193610 - Proteinaceous food based on hempseed and/or other plants, that keeps the seed's nutritional value and does not use dangerous ingredients, such as preservatives or coloring: A composition and method of preparing proteinaceous health food, preferably based on or including hempseed, that keeps the seed's nutritional value, preferably by preparation under conditions of little or no oxygen, little or no light, and low temperatures, and does not use dangerous ingredients, such as for example preservatives or... Agent: Yaron Mayer

20080193611 - Food product and method of heating: A food product having a soft starch based shell at least partially enclosing a filling forming a food component. A wrapper at least partially encloses the food component forming the food product. The food product is adapted for heating and holding on a roller grill without significant loss in quality.... Agent: Husch Blackwell Sanders LLP

20080193612 - Developed dough product in moderately pressurized package, and related methods: Described are developed, refrigerator-stable, dough compositions in moderately-pressurized packages and related methods, wherein the dough compositions contain chemical leavening agents that include low and high solubility acidic agents and encapsulated basic agent.... Agent: General Mills, Inc.

20080193613 - Square bottom taco shell: A stable, self-standing, taco shell is provided. The taco shell has a first sidewall element, a second sidewall element, a substantially flat base element of defined width, a first curved element interconnecting the first sidewall element to the flat base element; and a second curved element interconnecting the second sidewall... Agent: General Mills, Inc.

20080193614 - Method for conducting a treatment program of a food preparation appliance with consideration of aroma profiles: A method for conducting a treatment program in a preparation chamber of a food preparation appliance comprises: (a) determining at least one first value of the preparation chamber atmosphere and/or of the atmosphere surrounding the food preparation appliance before selection and/or beginning of the treatment program, (b) storing the first... Agent: Marshall, Gerstein & Borun LLP

20080193615 - Low fat consumer product comprising a natural preservative system and a method for making the same: Low oil or fat consumer food products comprising a natural preservative system and method are disclosed. The preservative system has a mixture of aliphatic and aromatic isothiocyanates and is suitable for use in a variety of consumer products with staged refrigeration, as well as temperature cycling to achieve a low... Agent: Unilever Patent Group

20080193616 - Beverage compositions comprising polylysine and at least one weak acid: The present invention is directed to beverage compositions comprising a preservative system comprising polylysine and at least one weak acid chosen from cinnamic acid, benzoic acid, sorbic acid, alkali metal salts thereof, and mixtures thereof; and at least one beverage component, wherein the beverage composition has a pH ranging from... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP

20080193617 - 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

20080193618 - Machine for shaping dough pieces: A machine for shaping dough pieces from a batch of risen dough placed in a holding pan includes a set of tools that can move between a number of positions for activating different tools for sequentially applying them to the dough, the pan and the set of tools being placed... Agent: Oliff & Berridge, Plc

20080193619 - Use of fullerence c60 as an oil stabilizer: The present invention relates to a stabilized oil, a method of producing said oil, and use thereof. Thus the invention comprises the use of fullerene (C60) for the stabilization of oils, seeing as fullerene appears to be a very effective antioxidant in oils. Up to 0.05% by weight of fullerene... Agent: Ladas & Parry LLP

20080193620 - Candy and process for producing the same: It is intended to provide a candy in which a crystalline candy containing xylitol and a noncrystalline sugar-free candy are combined and, particularly, the crystalline candy and the noncrystalline sugar-free candy are combined side-by-side and the junction part has a continuous, smooth and novel appearance and texture; and a technique... Agent: Young & Thompson

20080193621 - Cream filler composition and method for preparing: The invention relates to a cream filler composition, which comprises: a lipid fraction composed of a vegetable oil having a SFI of 0 at room temperature, a saturated fat fraction representing between 0% and 5% w/w of the total lipid fraction and a partially hydrogenated fat fraction representing between 0%... Agent: James C. Wray

20080193622 - Highly aerated confection: This invention concerns a fat continuous phase confectionery material which is highly aerated and the method for producing it. The material has a very low density below 0.2 g/cm3 and at least equal to 0.1 g/cm3 with an improved soft texture and sensory properties. In the process, nitrogen or equivalent... Agent: Bell, Boyd & Lloyd LLP

20080193623 - Modified whey powder and process for producing the same: The present invention relates to a process by which whey permeates or blends thereof can be converted to a modified whey powder (MWP) having low mineral content, low hygroscopicity, and advantageous organoleptic properties using a combination of ion-exchange demineralization and crystallization. The modified whey powder thus obtained is suitable for... Agent: Fitch Even Tabin & Flannery

20080193624 - Human milk fat substitutes: Disclosed are human milk fat (HMF) substitutes, processes for their preparation, uses thereof and fat blends and infants formulae containing them. A fat base composition of the invention comprises a mixture of vegetable-derived triglycerides, with less than 50% of the fatty acid residues bonded at the sn-2 position being saturated;... Agent: Fleit Gibbons Gutman Bongini & Bianco Pl

20080193625 - Method of processing oligosaccharide-rich coffee beans: A method of processing coffee beans, wherein a step for bringing roasted coffee beans into contact with a high-temperature, high-pressure fluid increases an amount of oligosaccharides in the roasted coffee beans.... Agent: Drinker Biddle & Reath (dc)

20080193626 - Process for making tea: A process for manufacturing amino acid-rich tea or tea extract is provided. The process uses tea starting material comprising at least 50 wt % of tea plant material harvested within 3 hours before and after sunrise and then processing the tea in a conventional tea process and packaging to provide... Agent: Unilever Patent Group

20080193627 - Process for drying uronic acid oligosaccharides: The present invention relates to a process for spray drying uronic acid oligosaccharides and to a powder compositions thus obtained. Typically the powder composition comprises between 25 and 100 wt. % uronic acid oligosaccharide with a DP between 2 and 50 based on total weight of uronic acid, with and... Agent: Foley And Lardner LLP Suite 500

20080193628 - Process for the preparation of a spreadable dispersion comprising sterol: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring... Agent: Unilever Patent Group

20080193629 - Process for producing cocoa polyphenol concentrate: Process for obtaining cocoa polyphenol concentrate includes: a) subjecting unfermented cocoa beans to a blanching step in water at a temperature ranging from 85-100° C. for a period ranging from 3 to 15 minutes to give unfermented cocoa beans with reduced polyphenol oxidase activity; b) drying the unfermented cocoa beans... Agent: Sughrue Mion, Pllc

20080193630 - Yuba: A bean curd skin having improved flavor and texture is provided by allowing the flavor and texture of the bean curd skin to be modified. An liquid bean extract including as a principal component a germinated bean extract derived from a germination-treated bean as a raw material is heated to... Agent: Procopio, Cory, Hargreaves & Savitch LLP

20080187619 - Human milk fortifiers and methods for their production: The present invention relates to a human milk fortifier as well as to several uses and a method for the production of such a fortifier. A particularly beneficial fortifier can be realised in that at least one human component based on a product directly or indirectly derived from human mammary... Agent: Michael H. Baniak Mcdonnel Boehnen Hulbert&berghoff LLP

20080187620 - Natural antioxidative additive for feed and products used for humans: Natural intestine-functional and preservative additive with antioxidative characteristics used as addition in feed for animals and a natural additive with antioxidative characteristics for use as addition in oxygen sensitive products including food products, feed products, cosmetics, pharmaceutics and other oxidation sensitive products for human or animal use. The additive is... Agent: Dorsey & Whitney LLP US Bank Center

20080187621 - Confectionery composition including an elastomeric component, a cooked saccharide component, and a functional ingredient: The present invention relates to confectionery compositions including cooked saccharide, elastomeric component, and a functional ingredient.... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20080187622 - Method for manufacturing alpha-glycosylisoquercitrin, intermediate product and by-product thereof: The present invention provides a method for producing isoquercitrin, α-glycosylisoquercitrin, and rhamnose, the method comprising a step of naringin-degrading enzyme treatment during the isoquercitrin production from rutin in the presence of an edible component, such as gelatin, wheat gluten, chitosan, lecithin, a glycerol fatty acid ester, xanthan gum, carrageenan, sodium... Agent: Kratz, Quintos & Hanson, LLP

20080187623 - Novel drinking yoghurt and process for manufacture thereof: The present invention relates to a novel drinking yoghurt and a process for manufacturing thereof. While this drinking yoghurt has the same flavour and organoleptic characteristics as traditional drinking yoghurt, it has a different protein structure and a different composition with regard to the content of casein and whey proteins.... Agent: Roberts Mlotkowski Safran & Cole, P.C.

20080187624 - Wheyless process for the production of string cheese: The present invention provides a wheyless process for preparing natural mozzarella string cheese using dry dairy ingredients. This process enables the manufacture of string cheese from non-perishable or shelf-stable ingredients such as dried milk protein concentrate and anhydrous milkfat.... Agent: Fitch Even Tabin & Flannery

20080187625 - Process for preparing a bacterial culture, and the product prepared by the process: The invention relates to a process for preparing a product containing a bacterial culture, wherein oleic acid is added during the process, and to the product prepared by the process. The process according to the invention will result in increased survival of microorganisms in the product, which includes feed, and... Agent: Young & Thompson

20080187626 - Method for producing an edible concentrated proteinic hydrolysate, especially a soup concentrate and uses thereof: An edible, concentrated, proteinic hydrolysate is made by means of a method that includes enzymatically hydrolysing the proteins in an aqueous reaction mixture of a proteinic raw material and at least one enzyme, and deactivating the at least one enzyme. The volume of the obtained, aqueous hydrolysate is reduced by... Agent: Winston & Strawn LLP Patent Department

20080187627 - Microbially expresses xylanases and their use as feed additives and other uses: The present invention relates to codon-optimized xylanase coding sequences and the expression of xylanases in microbes and yeast. The invention further relates to using multiple copies of the xylanase expression construct for high levels of protein expression. The invention also relates to the use of xylanases as feed or food... Agent: Syngenta Biotechnology, Inc. Patent Department

20080187628 - Water-soluble, quick-dissolve flavor tablets: The invention is directed to quick-dissolve flavor tablets for use by consumers in flavoring beverages, such as water, and methods for flavoring such beverages. The tablet comprises a flavor component and a quick-dissolve carrier component which disintegrates rapidly upon placement into the beverage container with minimal residue.... Agent: Synnestvedt & Lechner, LLP

20080187629 - Milk chocolate containing water: A process for manufacturing milk chocolate products containing a higher than normal water content by preparing a dark chocolate containing up to 30% by weight of water, adding a milk powder suspension optionally together with seed crystals of cocoa butter or cocoa butter equivalent, and mixing under low shear. The... Agent: Bell, Boyd & Lloyd LLP

20080187630 - System and method for coating a food product using a flat line coating system and a food product manufactured therefrom: A system and method of coating a food product and the product coated by the method is disclosed. The method includes the steps of transporting a food product on a conveyor; applying a first coating to the top and bottom surfaces of the food product while the food product is... Agent: Venable LLP

20080187631 - More appealing pet food products and their methods of preparation: Improved pet food products containing a combination of real meat, real vegetables, real grain and pasta and container systems regarding same are presented. In an embodiment, the pet food product contains a wet dog food having the appearance of food for human consumption as found in delicatessens. Thus, the pet... Agent: Robert M. Barrett Bell, Boyd & Lloyd LLC

20080187632 - Beverage foaming devices: A closure for a beverage container (2), such as a beer bottle, includes a closure plate (10), connected to which is a diaphragm (20), which together with the closure plate defines a gas reservoir (22). A movable portion (24) of flexible material is integrally connected to the diaphragm (22). The... Agent: Abelman, Frayne & Schwab

20080187633 - Aerated product: A product comprising a container which contains an aerated composition is provided, the container having a dispensing aperture through which the aerated composition can be dispensed, characterized in that the aerated composition comprises hydrophobin.... Agent: Unilever Patent Group

20080187634 - Production of natural cheese product: A novel method for producing a natural cheese is described. The present method utilizes a combination of heating, mechanical processing and pH changes to produce a natural cheese.... Agent: Roberts Mlotkowski Safran & Cole, P.C.

20080187635 - Process for preparing nutritional products: A process for preparing a dehydrated carbohydrate-containing nutritional product comprises preparing a liquid concentrate with a reduced carbohydrate content, spraying the liquid concentrate into a spray-drier and incorporating the remainder of the carbohydrate content into the nutritional product by blowing solid carbohydrate particles into the spray dryer and removing the... Agent: Bell, Boyd & Lloyd LLP

20080187637 - Method and device for decorating or depositing components on a horizontal section of flat bakeware: A method for depositing a topping on a horizontal section of a flat baked item along a production line improves the visual presentation of baked items. The device for decorating or depositing a topping onto the horizontal section is provided with an endless conveyor for transporting the baked item along... Agent: Venable LLP

20080187636 - Process for preparing nutritional products: An edible film and method of using same for decorating foodstuffs, in particular baked goods, wherein anyone can easily, inexpensively and artistically decorate foodstuffs. The edible film according to the present invention is composed of an edible polymer film which is preferably releasably mounted upon a flexible substrate to provide... Agent: Wood, Herron & Evans, LLP

20080187638 - Cartridge, a machine, a system and a method for the preparation of beverages: The invention provides a beverage preparation machine comprising a brew head for receiving beverage cartridges of various heights and means for passing an aqueous medium through said beverage cartridges to form a beverage from one or more beverage ingredients contained in said cartridges. The brew head comprises a first part... Agent: Fitch Even Tabin & Flannery

20080187639 - Pelletization method for raw royal jelly: An objective of the present invention is to enable 100% assimilation of all the nutritional components of raw royal jelly, by manufacturing pelletized royal jelly of a predetermined granule size distribution that is easy to ingest, which can be preserved at room temperature and pressure. The pelletization method for raw... Agent: Edwards Angell Palmer & Dodge LLP

20080187640 - Nutritional meal replacement high-protein bar, method of making the bar and improving the flavor and texture thereof: A nutritional and/or meal replacement high-protein bar and method for making the bar and improving the flavor and texture thereof. The high-protein bar of the present invention is of a composition made up of various ingredients that, in suitable proportions, delivers the requisite amount of protein to the body that... Agent: Christopher & Weisberg, P.A.

20080187641 - Sonora style corn tortillas: This invention is a corn tortilla dough recipe which results in a corn tortilla which is more pliable, flexible and less suspect to breakage than traditional corn tortillas and can be manufactured in the same manor as flour tortillas with a mixture of 65-70 percent Corn flour (conventional or organic),... Agent: Andres A. Madrid

20080187642 - Nutritious fabricated snack products: A snack chip comprising from about 10% to about 50% of dehydrated fruit material; optionally oatmeal; from about 30% to about 90% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 5.0% water; and from about 1%... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.

20080187643 - Sterol ester powder: Compositions in powder form of sterols or stanol esters, and milk powder and/or proteins are disclosed. A process of making the compositions is also disclosed. The suitability of incorporation of the compositions in powder form in food products, for example beverages and milk products, is also disclosed.... Agent: Cognis Corporation Patent Department

20080187644 - Fermented alcoholic beverage excellent in color level and flavor and method of producing the same: A fermented non-“beer” alcoholic beverage that is imparted a beer-like, natural color level and flavor and a method for producing the same are provided in a fermented alcoholic beverage that uses brewer's yeast and a method for producing the same. A fermented non-“beer” alcoholic beverage that is imparted a beer-like,... Agent: Darby & Darby P.C.

20080187645 - Low energy food product: The present invention relates to an emulsified food product comprising water, from 0 to 5% by weight triglycerides, from 0.5 to 60% by weight plant sterol and/or stanol fatty acid ester, wherein the fatty acid composition of the plant sterol and/or stanol fatty acid ester comprises from 0 to 7%... Agent: Arent Fox LLP

20080187646 - Increase in yield by reducing gene expression: The present invention relates to a process for the increase in yield in a plant organisms by reducing gene expression. The invention furthermore relates to nucleic acid molecules, polypeptides, nucleic acid constructs, vectors, antisense molecules, antibodies, host cells, plant tissue, propagation material, harvested material and plants.... Agent: Connolly Bove Lodge & Hutz, LLP

20080187647 - Soft chew confectionary with high fiber and sugar content and method for making same: The confectionary product described herein has an enhanced solids and fiber content and the method described herein permits higher loading of fiber, sweetener and other solids in a soft chewy confectionary product. In another aspect, the product and method contemplate high loading fiber, solids and sweetener where the sweetener masks... Agent: Fitch Even Tabin And Flannery