Food or edible material: processes, compositions, and products inventions 09/08

20080233232 - Food additive for supplying mineral nutrients: The invention relates to a food additive as a concentrated additive for supplying the human metabolism with mineral substances. The mineral substances are components of a salt-hydrate melt in an ionized form, and the salt-hydrate melt is a salt-water system, whereby the water content corresponds to the coordination number of... Agent: Browdy And Neimark, P.l.l.c. 624 Ninth Street, Nw

20080233233 - Degradable chewing gum: The present invention provides gum base compositions and chewing gum compositions having non stick or reduced-stick properties and/or increased degradability. The compositions include a terpolymer of methylvinyl ether, maleic anhydride and maleic acid, which provide increased degradability. Methods of preparing the gum base and chewing gum compositions, as well as... Agent: Hoffmann & Baron, LLP

20080233234 - Chewing gum and gum bases containing polyolefin thermoplastic elastomers: Described herein are improved chewing gum base and chewing gum formulations including polyolefin thermoplastic elastomers. Also described herein are methods for preparing the chewing gum bases and chewing gums of the present invention. For example, in accordance with the present invention polyolefin thermoplastic elastomers may be included in sucrose-containing gum... Agent: Derick E. Allen (28850) Armstrong Teasdale LLP

20080233235 - Solid phase glycerolysis: An enzymatic solid phase reaction for preparing a solid having greater than 40% monoglyceride from a reaction mixture; wherein the reaction mixture comprises: (i) lipase; (ii) at least 14 weight % glycerol; and (iii) glyceride; and optionally (iv) lecithin; such that if (iv) is not present then the glyceride (iii)... Agent: Nixon & Vanderhye, PC

20080233236 - Simple mozzarella cheese-making methods: The invention provides mozzarella cheese of uniform composition that is readily and inexpensively made by acidifying milk prior to beginning the cheese making process. The cheese has excellent melting properties and can be used on a variety of food products (e.g. pizza). No cooking, stretching and aging of the cheese... Agent: Schwegman, Lundberg & Woessner, P.A.

20080233237 - Method of producing a solid seasoning using liquid culture of kojic mold from plant protein source, a solid seasoning produced from the same, a general food seasoning, sauce, dressing, soysauce, and processed food: Provided are a method of producing a solid seasoning including: mixing at least one plant protein source selected from the group consisting of sterilized soy beans, non-fat soy beans and wheat gluten, and a liquid culture medium of kojic mold, and degrading the plant protein source under unsalted and sterile... Agent: Cantor Colburn, LLP

20080233238 - Supercritical co2 carrot feedstock extraction: The present invention provides methods for producing carrot fiber product by contacting carrot feedstock with supercritical carbon dioxide.... Agent: Townsend And Townsend And Crew, LLP

20080233240 - Bread improver comprising emulsifier and stabiliser: The invention concerns a composition suitable for use in food products, personal care products and pharmaceuticals, in the form of an aqueous suspension in the form of an aqueous suspension having a viscosity in the range of from 0.1 to 20 Pa·s at 20° C. and a pH in the... Agent: Licata & Tyrrell P.C.

20080233239 - Method of manufacturing an edible product comprising fruit, omega-3 polyunsaturated fatty acids and iron: The present invention relates to a method of manufacturing microbiologically stable edible products containing fruit a source of omega-3 polyunsaturated fatty acids (ω-3 PUFA) such as fish-oil, and a source of iron, which method allows for these products to be easily manufactured and wherein the obtained product does not develop... Agent: Unilever Patent Group

20080233241 - Method of microwave cooking of raw meat and raw marine product, seasoning for microwave cooking and food for microwave cooking: Provided are a method of microwave cooking of raw meat or raw marine products in which an unpleasant fishy odor is prevented from occurring during microwave cooking, a seasoning for microwave cooking, and a food for microwave cooking. A food containing at least an organic acid is used as a... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20080233244 - Animal food compositions and treats: The invention provides animal food compositions. In particular, the animal food compositions generally contain a structured plant protein along with other macronutrients and micronutrients formulated in amounts to meet the daily nutritional requirements of the animal.... Agent: Holly M. Amjad

20080233242 - Antioxidant of bamboo leaves and its uses: The present invention discloses the composition of antioxidant of bamboo leaves (AOB) and its use. The purpose of present invention is to provide a new food additive which is natural, nutritional, and muti-functional, and which is of rich resources, safety, good effect, and low cost. AOB is yellow or brown... Agent: Yuan Qing Jiang

20080233243 - Molded products based upon textured vegetable protein: A molded animal chew toy or pet treat that is formed by molding of textured vegetable protein (TVP). The TVP may include fibrous material and may be combined with a resin (binder) and a plasticizer and formed by a heating molding machine, such as an injection molding or extrusion operation.... Agent: Grossman, Tucker, Perreault & Pfleger, PLLC

20080233245 - Liquid nutrient composition for improving performance: Novel, advantageous oral compositions formulated to affect any one or combination of the following: reduce physical and mental fatigue, enhance activity, improve recovery from activity, promote muscle performance, increase energy substrates, contribute to improved antioxidant defenses (i.e., reduce oxidative stress or lipid peroxidation, conserve anti-oxidants in the sera), enhance mood,... Agent: Saliwanchik Lloyd & Saliwanchik A Professional Association

20080233246 - Impregnated or coated tubular cellulose-based food casing: The invention relates to a tubular cellulose-based food casing, the internal and/or external face of which is provided with an impregnation or coating made of blood albumin and/or a mixture of collagen fibers and collagen hydrolysate that improves cling of the casing to the food or renders the casing virtually... Agent: Propat, L.L.C.

20080233247 - Assemblable swinging lollypop: An assemblable swinging lollypop, which comprises one or more replaceable edible pieces with diverse sizes, shapes, colors and flavors, provided with holes such that they are easily assemblable to a holding stick, provided, in turn, with sets of radial protuberances matching the holes in the edible pieces, and therefore this... Agent: Rodolfo Fernandez

20080233248 - Animal feed with targeted characteristics: An animal feed includes a first amount of a plant-based supplement, a second amount of base animal food, and a composition of nutrient additives in an amount and composition calculated according to a modified nutrient profile associated with a mixture of the base animal food with the plant-based supplement at... Agent: Baker Botts L.L.P.

20080233249 - Process for wine electrochemical evolution of wine under controlled potential and relevant reactor: The invention relates to a process for wine evolution by electrochemical way, with reduced treatment times and controlled selectivity. The process may be carried out at the anodic compartment of an electrochemical reactor subdivided by a semipermeable membrane on a valve metal anode, for instance a titanium anode, provided with... Agent: Hedman & Costigan P.C.

20080233250 - Method and apparatus for peeling produce in batch or continuous flow: A continuous flow/batch peeling device and method of using the device comprising a tub comprising a treatment zone and holding a replaceable quantity of an electrically conductive fluid and at least one produce immersed in the fluid, a belt comprised of a nonconductive material and comprising at least one divider... Agent: Melanie R. Martin-jones Porter Wright Morris & Arthur, LLP

20080233251 - Method and apparatus for sterilizing containers: A method (20) and apparatus (100) for sterilizing packaging (102) is disclosed herein. The method (20) applies a solution of hydrogen peroxide onto the packaging (102) and an alkaline solution to react with the hydrogen peroxide to generate hydroxyl radicals to kill microorganism. The use of an alkaline solution allows... Agent: Clause Eight Intellectual Property Services

20080233252 - Containers and methods for the reconstitution and dispensation of concentrated or powdered products: Containers are especially adapted for the reconstitution and dispensation of concentrated or powdered products. The containers preferably include a sealed flexible pouch body defining an interior space; removable primary and secondary seal regions which seal primary and secondary openings into the interior space of the pouch body, and a resealable... Agent: Nixon & Vanderhye, PC

20080233253 - Grain fraction extraction material production system: Specifically, a dry corn fractionation system which operates to produce an endosperm fraction which can be concurrently of greater purity at greater yield than obtainable from corn milling or dry corn milling processes.... Agent: Cr Miles, P.C. Craig R. Miles

20080233254 - Liquid hemp beverage concentrate extraction: A process for preparing a liquid concentrate from hemp seed is described.... Agent: Ade & Company Inc.

20080233255 - Process for producing a freezer-to-oven bagel: A process for making a freezer-to-oven bagel product is provided. The process comprises mixing at least flour, water, salt and yeast to form a bagel dough, dividing the bagel dough to form individual bagel units, proofing the bagel units for about 2 to about 4 hours in a proof box,... Agent: Bose Mckinney & Evans LLP 2700 First Indiana Plaza

20080233256 - Method and apparatus for popcorn popping in a reduced pressure environment: A popcorn popping device and method in which popcorn is popped in a sealable container at sub-ambient pressure. A vacuum source connected to the sealed chamber of the container reduces the pressure in the chamber prior to the popping process and maintains the reduced pressure throughout the popping process. The... Agent: Design Ip, P.C.

20080233257 - Cooking facilitator: A cooking facilitator which is preferably portable and well suited for use as both a timer and cooking process facilitator having particular usefulness with cooking objects which have a characteristic associated with establishing a cooking time such as the weight of a turkey in the case of deep frying a... Agent: Smith, Gambrell & Russell

20080233258 - Method of producing cooked rice by intermittent heating: A method of producing cooked rice is disclosed, by which taste and mouthfeel, as well as the aging resistance, of the cooked rice are improved. In this method, process of cooking rice is carried out intermittently in a plurality of steps, interposing one or more cooling steps during the cooking... Agent: Edwards Angell Palmer & Dodge LLP

20080233259 - Ready-to-eat gelatin noodle and process for producing the same: A process for producing instant bean-starch vermicelli (harusame) that is capable of suppressing not only dissolution during boiling but also elongation and swell after cooking, and that exhibits appropriate elasticity and gives firm palatability. This instant bean-starch vermicelli is produced from a mixed starch consisting of potato starch and mung... Agent: William L. Androlia Quinn Emanuel Urquhart Oliver & Hedges, LLP

20080233260 - Resistant starch-hydrocolloid blends and uses thereof: Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch... Agent: Hovey Williams LLP

20080233261 - Fish maw gelatin products and preparation process thereof: The present invention relates to a fish maw glue product and preparation process thereof. The product is characterized in that having tiny yellow and transparent appearance, being powdery, having moisture content of less than 10%, and particle size of 80-200 mesh. Its preparation process includes: pre-treating raw material, washing with... Agent: Hamre, Schumann, Mueller & Larson, P.C.

20080233262 - Healthy food product: Food product comprising potassium and omega-3 PUFA wherein the weight ratio of potassium to the total amount of omega-3 PUFA is from 2:1 to 10:1 and use of potassium and omega-3 PUFA in said weight ratio in the preparation of a food product suitable for the reduction of platelet aggregation.... Agent: Unilever Patent Group

20080233263 - Beverage: The present invention provides a beverage, comprising: 5-35% weight/volume fat and/or oil, wherein the fat/oil comprises vegetable oils, and comprises a maximum of 30% weight/volume saturated fatty acids and minimum 20% weight/volume unsaturated fatty acids, said unsaturated fatty acids comprising omega-3-fatty acids and omega-6-fatty acids, and the weight ratio of... Agent: Joyce Von Natzmer Pequignot + Myers LLC

20080233264 - Method and apparatus for preparing beverages from soluble products: A method for the preparation of a beverage by mixing water and at least one powdered product in a mixing chamber (1) and dispensing the mixture to a final container (5) provides for the preparation and delivery of at least a first portion of beverage by mixing a first soluble... Agent: Hess Patent Law Firm, P.C.

20080233265 - Method of storing roasted coffee beans: Roasted coffee beans are cooled and stored to a temperature of 0° C. or below before elapse of forty eight hours of holding time at room temperature or below after roasting.... Agent: Davis Bujold & Daniels, P.l.l.c.

20080233266 - Process for preventing or reducing after-cooking darkening in potatos: The invention relates to a process for preventing or reducing after-cooking darkening in par-fried potato food products, comprising forming treated potato food products by contacting blanched potato food products with a composition comprising lactic acid. The composition may further contain calcium lactate and/or SAPP.... Agent: Oliff & Berridge, PLC

20080226766 - Dog periodontitis: A method of determining susceptibility to periodontitis in a Shih Tzu dog, Yorkshire Terrier dog or a dog of a breed that is genetically related to the Shih Tzu or Yorkshire Terrier breed, comprises: a) typing the nucleotide present in the genome of the dog at or at a position... Agent: Fulbright & Jaworski, LLP

20080226767 - Uniformly moist cheese: The invention provides moist cheeses of uniform composition that are readily and inexpensively made by acidifying milk prior to beginning the cheese making process.... Agent: Schwegman, Lundberg & Woessner, P.A.

20080226768 - Method of producing non-bovine chymosin and use hereof: A method of recombinantly producing a non-bovine pre-prochymosin, prochymosin or chymosin derived from ruminant species including deer species, buffalo species, antelope species, giraffe species, ovine species and caprine species; Camelidae species such as Camelus dromedarius; porcine species; or Equidae species. The recombinant enzymes are used in milk coagulating compositions in... Agent: Browdy And Neimark, P.l.l.c. 624 Ninth Street, Nw

20080226769 - Process for producing soybean protein and process for producing processed meat food using the soybean protein: The present invention aims to provide a process for producing a soybean protein wherein transglutaminase is used to improve both the gel property and the emulsifying property. Namely, it is a process for producing a soybean protein comprising treating a soybean protein solution or soybean protein slurry with transglutaminase, wherein... Agent: Wenderoth, Lind & Ponack, L.L.P.

20080226770 - Beverage products having steviol glycosides and at least one acid: Beverage products are provided which include rebaudioside A, erythritol, and an acid component. The beverage product has a titratable acidity in the range of about 8.75 to about 10.25, and a pH in the range of about 2.8 to about 3.3. Beverage products disclosed herein achieve a proper sweet/tart ratio... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226771 - Iced confectionery article and process for preparing it: An iced confectionery article, which is in particular a molded iced confectionery article based on water ice with a soft-core texture. This article includes i) a core of water ice containing 20 to 40% by weight of solids, having a degree of overrun of 20 to 80% and a texture... Agent: Bell, Boyd & Lloyd LLP

20080226772 - Composite edible product comprising glygeride oil:

20080226773 - Beverage sweetened with rebaudioside a: A reduced calorie beverage comprising rebaudioside A as a sweetener; including reduced calorie beverages, diet beverages, and near waters, and corresponding concentrates.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226774 - Confectionery product: A confectionery product having an integrated body portion, which comprises at least two distinct and discrete and discrete regions respectively containing physiologically acceptable sugar free sweetener bases, wherein each two adjacent regions respectively contain different sweetener bases, and at least one regions respectively and essentially contain different sugar free sweetener... Agent: Baker & Hostetler LLP

20080226775 - Controlled atmosphere package for bananas: A controlled atmosphere package for respiring fruits and vegetables, particularly for bananas, is disclosed. The package has a convex outer wall and an atmosphere control element that comprises at least one hole in the container bottom which is placed close to the wall opposite the convex wall. A selective gas-permeable... Agent: Frost Brown Todd, LLC

20080226776 - Tea extracts for reducing off-taste of non-nutritive sweeteners: Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink beverages, sweetened with at least one non-nutritive sweetener and further including at least one tea extract in an amount sufficient to reduce the off-note taste of the non-nutritive sweetener. In certain embodiments, the tea extract comprises... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226777 - Frozen alcoholic cocktail: A cocktail composition adapted to be frozen and maintained in the frozen state at a temperature below 0° C. comprising from about 10% to about 25% by volume alcoholic spirit; from about 10% to about 50% by volume cocktail mix; from about 80% to about 25% by volume water to... Agent: William G. Lane William G. Lane, Inc., PC

20080226779 - Machine and method for producing and dispensing liquid or semi-liquid consumer food products: A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned... Agent: Harbin & Klima

20080226778 - Methods for processing food for consumption by individuals having difficiulty chewing and/or swallowing: A method for processing food for consumption by individuals having difficulty chewing and/or swallowing includes providing food having a consistency of at least one of a thick liquid, a thick liquid having chunks, and between a thin liquid and a medium liquid, subjecting the provided food to at least one... Agent: Patrick W. Rasche Armstrong Teasdale LLP

20080226780 - Frozen microwavable bakery products: A frozen microwavable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend... Agent: Fish & Richardson P.C.

20080226781 - Method of obtaining vegetable proteins and/or peptides, proteins produced according to said method and/or peptides and use thereof: A method of obtaining vegetable proteins and/or peptides is disclosed that includes the steps of: a) preparing a vegetable starting material containing proteins and/or peptides in an aqueous matrix; b) optionally eliminating solid components from said aqueous matrix and/or clarifying said aqueous matrix; c) isolating the proteins and/or peptides from... Agent: Miller, Matthias & Hull

20080226782 - Pathogen reduction using chloramines: A method and apparatus for implementing pathogen reduction within a poultry processing or food processing plant that uses water that has been treated with chloramines at an advantageous dosage before being introduced to the production process at processing steps. The water treated with chloramines may be from a fresh water... Agent: Seyfarth Shaw LLP

20080226783 - Device method and system for the application of content on to the surface of a beverage: In accordance with some embodiments of the present invention, there is provided a content application device for applying content onto the surface of a beverage. The device may include a contenting application head adapted to apply content by agitating the surface of the beverage in a pattern correlated to the... Agent: Tiajoloff & Kelly

20080226784 - Corn mill having increased through production: An internal milling device for milling of corn or other grains and in particular for debranning corn kernels, or kernels or the like, and exposing or freeing germ in dry milling. The improvements include a modified internal milling rotor, modified screen sieve, additional and modified breaker bars, and an improved... Agent: Crain, Caton & James

20080226785 - Kneading machine for producing a sequence of dough batches: A machine for the production of dough mixes, in particular dough mixes for foodstuffs, includes a plurality of chambers, set in succession and communicating with one another via respective passages for enabling a flow of dough from each chamber to the next one; and at least one kneading implement provided... Agent: Heslin Rothenberg Farley & Mesiti PC

20080226786 - Health bars and compositions for improving mental and physical energy: The invention provides, in one aspect, a health bar or composition having high levels of a cacao-based product, and with correspondingly high levels of cocoa anti-oxidants, that are shelf stable, heat-resistant, and have good taste and mouthfeel properties. The energy bars and food compositions can deliver healthful cocoa ingredients to... Agent: Wiley Rein LLP

20080226791 - Adjustable sweetener: imovia: The present invention “Imovia” is a low-caloric, natural sweetener that can have adjustable levels of sweetness for use in different types of health or general food and beverages. It can be prepared in either dry or liquid form. “Imovia” combines organic or non-organic isomaltooligosaccharide (IMO), a non-digestible pre-biotic, sweet-tasting functional... Agent: Solomon Wang

20080226787 - Ammoniated glycyrrhizin modified sweetened beverage products: Up-front sweetness of a potent sweetener in a beverage, beverage concentrate or syrup, or reduced calorie sweetener is improved, wherein the sweetener is selected from the group consisting of steviol glycosides, Lo Han Guo and combinations of any of them. Up-front sweetness is improved by incorporating in the formulation ammoniated... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226789 - Beverage products with non-nutritive sweetener and bitterant: Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a bitterant compound in an amount sufficient to reduce the lingering sweet aftertaste of the non-nutritive sweetener(s). In certain illustrative embodiments, the non-nutritive sweetener(s) may... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226788 - Lhg compositions for reducing lingering bitter taste of steviol glycosides: Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least a steviol glycoside and further including an LHG juice, extract or combinations thereof in an amount sufficient to reduce the lingering bitter taste of the steviol glycoside and improve the mouthfeel... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226790 - Long chain fatty acids for reducing off-taste of non-nutritive sweeteners: Aspects of the invention relate to beverage compositions, including, for example, concentrated and ready-to-drink formulations sweetened with at least one non-nutritive sweetener and further including a long chain fatty acid compound in an amount sufficient to reduce the off-note taste of the non-nutritive sweetener. In certain embodiments, the long chain... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226792 - Aeratable and aerated products: The present invention relates to an aeratable as well as an aerated product that comprises water, liquid oils, salt and sugar esters, as well as to food and non-food products comprising such an aerated product as well as a method to produce such an aerated product.... Agent: Unilever Patent Group

20080226793 - Beverage products having steviol glycosides and at least one acid: Beverage compositions including a steviol glycoside and an acid component are provided. The beverage has a titratable acidity of about 9 to about 11.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226798 - Cola beverages: Cola, reduced calorie cola, and diet cola beverage products and methods for making the same are disclosed. The cola beverages comprise water, at least one sweetener, an acidulant comprising lactic acid and at least one of tartaric and citric acids, a colorant comprising caramel class I and concentrated apple extract,... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226799 - Diet cola beverages: Diet cola beverages and methods for making the same are disclosed. The diet cola beverages comprise water, at least one natural, high potency, non-nutritive sweetener, at least one natural, low potency, low calorie sweetener, an acidulant comprising at least one of lactic, citric, tartaric, malic, fumaric, cinnamic, maleic, adipic, glutaric,... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226800 - Diet cola beverages: Diet cola beverage and other beverage products and methods for making the same are disclosed. The diet cola beverages comprise water, at least one natural, potent, non-nutritive sweetener, at least one natural, low potency, low calorie sweetener, an acidulant comprising at least one of lactic, citric, tartaric, malic, fumaric, cinnamic,... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226797 - Natural beverage products: Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise an acidulant comprising lactic acid and at least one of tartaric and citric acids, optionally other natural carboxylic acids and no phosphoric acid.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226794 - Non-nutritive sweetened beverages with coconut milk: Beverage compositions sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, including steviol glycosides, e.g., rebaudiosides such as Rebaudioside A, stevioside, etc. Coconut milk is present in an amount sufficient to enhance the mouthfeel of the beverage, yet not affect the taste. Non-nutritive sweetened... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226795 - Non-nutritive sweetened beverages with glycerine: Beverages and other beverage products are sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, e.g., stevioside and/or rebaudiosides, and further comprise glycerine in an amount at least sufficient to enhance the mouthfeel. In certain exemplary embodiments a beverage comprises glycerine in an amount... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226796 - Non-nutritive sweetened beverages with lhg juice concentrate: Beverage compositions sweetened with at least one non-nutritive sweetener, such as a compound from the stevia plant, including steviol glycosides, e.g., rebaudiosides such as Rebaudioside A, stevioside, etc. Lo Han Guo (LHG) juice concentrate is present in an amount sufficient to enhance the mouthfeel of the beverage, yet not affect... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226801 - Anisic acid modified steviol glycoside sweetened beverage products: Taste of a non-nutritive steviol glycoside sweetener is improved by using anisic acid in an amount sufficient to mask the metallic aftertaste of the non-nutritive steviol glycoside sweetener when the sweetener is contained in a beverage, beverage concentrate or syrup, or reduced calorie sweetener.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226802 - Beverage having natural sweeteners with one or more stevia components and source of berry: Beverage compositions including a steviol glycoside and a berry component are provided. Beverage concentrate compositions including a steviol glycoside and a berry component are provided.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226803 - Natural flavoring agent for sugar-sweetened tea beverage to taste like high fructose corn syrup-sweetened beverage: Beverage products including at least a tea component, a natural nutritive sweetener present in an amount of at least 8% by weight and Lo Han Guo are provided. Beverage concentrates including at least a tea component, a natural nutritive sweetener present in an amount of at least 48% by weight... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226804 - Beverage products: Beverage products and methods for making the same are disclosed. The beverage products comprise a non-nutritive sweetener comprising rebaudioside A and at least one of tagatose, and erythritol, and an acidulant comprising lactic, tartaric, and citric acids.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20080226805 - Dried egg white, production method therefor, and food containing improved dried egg white: An improved dried egg white has a pH of 9.5 or more and a carbon dioxide concentration is 1% or less in a sealed 250 ml vial, when 25 g of the product is stored in the vial at 75° C. for 24 hours.... Agent: Roetzel And Andress

20080226806 - Health food: The constitution of the health food is: consuming cereals including rices and wheats with or without husk, millets, pulses, tubers, leaf vegetables, fruit vegetables, rosette crops, root vegetables, citrus fruits, fruits, melons, seaweeds, and liverworts etc. as is; or consuming powders thereof, or by soaking in water so as to... Agent: Wenderoth, Lind & Ponack, L.L.P.

20080226807 - Potato fibres, methods of preparing them and their use: A method of preparing potato fibres includes the steps of: a) washing potatoes; b) optionally removing solid impurities and rinsing water adhering to the potatoes; c) grinding the potatoes into a pulp; d) separating potato fruit water; e) removing starch and optionally residual potato fruit water in order to obtain... Agent: Miller, Matthias & Hull

20080226808 - Escapsulated particles: The present invention relates to a method for making starch encapsulated ingredients where a mixture of starch, water, acid and ingredient for encapsulation is prepared. The mixture is atomised and dried to provide encapsulates that can retain high levels of encapsulated ingredient. When the encapsulated ingredient comprises oil, the invention... Agent: The Procter & Gamble Company Global Legal Department - Ip

20080226809 - Method of solidifying sugar solutions obtained from grapes and from must applied processes, concentrated rectified must, concentrated rectified juice and transformation products of vegetable origin and their derivatives: e

20080226810 - Pea protein composition: The invention relates to a pea protein whose protein content is equal to or greater than 60% by dry weight, preferably ranging from 60 to 95% by weight, a molecular weight distribution profile is of 1.0-1.8%, preferably of 1.5-3.0% of proteins of greater than 100 000 Da, preferably 20-55% of... Agent: Young & Thompson

20080226811 - Textured pea proteins: The invention relates to granulated pea protein composition characterised in that the protein content expressed in terms of a dry substance ranges from 70 to 95% by dry weight, preferably from 70 to 90% by dry weight, more preferably from 80 to 85% by dry weight, a mean diameter ranges... Agent: Young & Thompson

20080220118 - Phytase variants: The present invention relates to phytase variants, their preparation and uses, which phytase variants, when aligned according to FIG. 1, are amended as compared to a model phytase in at least one of a number of positions. Preferred model phytases are basidiomycete and ascomycete phytases, such as Peniophora phytase and... Agent: Novozymes North America, Inc.

20080220119 - Confectionery depositing apparatus and product and method of producing same: The present invention provides a confectionery depositing apparatus that deposits a layer or multiple layers of a flowable confectionery product with a high degree of accuracy. The apparatus includes a source of a flowable confectionery, a cylinder, and a rotary valve in fluid communication with the source of flowable confectionery,... Agent: Bell, Boyd & Lloyd LLP

20080220120 - Multi-flavor chewing gum package system: A packaging system for chewing gum sticks wherein a plurality of flavors of chewing gum sticks are contained within a single package. Each foil wrapper of each stick is color-coded to correlate to readily identifiable flavor-denoting indicia. Each stick of each flavor is identically color wrapped. An exterior package envelopes... Agent: The Weintraub Group, P.L.C

20080220121 - Microbiologically stabilised beer: The present invention relates to agents and processes for the low germ production of microbiologically stabilised beer.... Agent: Ostrolenk Faber Gerb & Soffen

20080220122 - Frozen microwavable bakery products: A frozen microwavable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend... Agent: Fish & Richardson P.c.

20080220123 - Process for producing cheese: The present invention relates to a method for producing cheese comprising treating cheese milk, or a fraction of cheese milk, with a phospholipase and adding whey protein to the cheese milk.... Agent: Novozymes North America, Inc.

20080220124 - Transfer of active compounds to curd during cheese making: The present invention relates to a composition comprising a whey protein and an active compound, wherein the composition releases at most 30 wt % of the active compound when hydrated in Jennes-Koops buffer at room temperature during a period of 30 minutes. The invention also relates to a production method... Agent: Nixon & Vanderhye, Pc

20080220125 - Method of preparing more digestible animal feed: Disclosed herein are methods of treating an edible fiber source to make an animal feed with increased digestible energy. An exemplary method includes hydrolyzing the edible fiber source with an inorganic fiber hydrolyzing agent in a twin screw mixer that shears the edible fiber to a size of between 0.5... Agent: Archer Daniels Midland Company

20080220126 - Pet food compositions comprising two components: Pet food compositions comprising a first component comprising a source of protein, a source of fat, and a source of carbohydrate, and a second component comprising a biologic selected from the group consisting of a probiotic component; yeast; enzymes; antibodies; immunoglobulins; cytokines; and combinations thereof are useful for providing pet... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.

20080220127 - Low sodium salt compositions and methods of preparation and uses thereof: Low sodium salt compositions containing a blend of sodium chloride and one or more magnesium, sodium and potassium salts are provided. Also provided are methods for making and using the compositions. Further provided are food products containing the compositions.... Agent: Jones Day

20080220128 - Food casing based on cellulose hydrate with a coating containing collagen fibrils and gelatin: Disclosed is a preferably tubular food casing based on cellulose hydrate, one or both sides of which is/are provided with a coating containing crosslinked collagen fibrils and an also crosslinked, high-molecular gelatin. Preferably, low-molecular organic compounds comprising two or more reactive groups are used as crosslinking agents. The inventive food... Agent: Propat, L.l.c.

20080220129 - Enriched foodstuff and process for enriching the foodstuff: An enriched food product is disclosed that comprises a foodstuff having a composition added thereto. In some embodiments, the composition is impregnated into the foodstuff. In some embodiments, the foodstuff is includes a shell. In some embodiments, the foodstuff comprises a seed. In some embodiments, the foodstuff comprises a nut.... Agent: Woods Fuller Shultz & Smith P.c. Attn: Jeffrey A. Proehl

20080220130 - Method for preparing food products by co-extrusion, in particular sausage, and food products obtained with this method: The invention relates to a method for preparing food products by co-extrusion, comprising of producing the food product from a filler mass and a casing mass which is liquid prior to the co-extrusion, wherein the casing mass comprises at least collagen and alginate. The invention also relates to a food... Agent: Zarley Law Firm P.L.C

20080220131 - Plastic bag comprising ready-to-cook fresh vegetables and a pouch comprising a flavoring composition: The present invention relates to a plastic bag comprising ready-to-cook fresh vegetables and a pouch comprising a flavoring composition, wherein said pouch essentially disintegrates under conditions of a relative humidity of at least 75% and a temperature in the range of 60°-110° C. The plastic bag is made by packaging... Agent: Arnold & Porter LLP Attn: Ip Docketing Dept.

20080220132 - Cone-shaped tortilla molds and method of cooking conical tortilla shells: The apparatus and method for making conical tortilla shells involves a pair of conical molds with a plurality of apertures therethrough. The first mold has a closed apex at one end, and a widened end at the other, and a handle mounted to the inside at the opening of the... Agent: Fulwider Patton LLP

20080220133 - Food sanitation system: The present invention generally describes a method and apparatus that can be used to significantly reduce the microbiological load of temperature sensitive foods and supplements. The active gaseous components of the system are carbon monoxide and ozone which is continually applied under a constant pressure, humidity, and temperature in a... Agent: Ian F. Burns & Associates

20080220134 - Barrier submersion cooking pouch and basket: A system and method for barrier submersion cooking comprising a thin walled plastic cooking pouch for receiving a food item effectively dimensioned such that when placed into a hot liquid cooking medium a vent remains above a top surface of the liquid cooking medium and a rack for lowering the... Agent: Mitchell A. Smolow

20080220135 - Dual chamber salad container: The present invention comprises a salad container having a container body an open top, an exterior surface and an interior surface defining a cavity, the cavity divided into an upper chamber and a lower chamber by a selective barrier secured to the interior surface of the body to selectively exclude... Agent: Loeb & Loeb, LLP

20080220136 - Method for producing dried foods to be eaten after cooked or reconstituted with hot water, and dried noodles: To provide a method for manufacturing, etc., dried foods that can be cooked or reconstituted in hot water in a short time and have a good texture and a good unraveling property. [Solution Means] A dried food is manufactured by subjecting a to-be-processed object, obtained by shaping a prepared object... Agent: Roberts Mlotkowski Safran & Cole, P.c.

20080220138 - Process and equipment to deactivate grains: Inside the heating chamber (18), there are diverse diametral gutters (14) arranged in opposite positions, with “V” inverted shape walls through which steam is injected into the heating chamber (18) that has a multiple rotational valve of the base (19) in its lower part over the cylinder of the plates... Agent: Sughrue Mion, Pllc

20080220137 - Skewer holder: A holder for shish kabob skewers having a body and a plurality of bores in one side thereof sized and shaped to simultaneously receive at least two spaced skewers. Each holder also having a knob for grasping and rotating the holder. Preferably, a heat shield at least partially surrounds the... Agent: Law Office Of John C. Mcmahon

20080220139 - Methods and apparatus for thermal regulation of perishable products: Thermal regulation of perishable products is achieved using a container (2) having an elongate thermal member (14) which extends into a central region of the container. Thermal regulation is also achieved by selected direction of airflow about walls (4) of the container and providing the container with a rib (5)... Agent: Birch Stewart Kolasch & Birch

20080220140 - Use of propenylphenyl glycosides for enhancing sweet sensory impressions: e

20080220141 - Frozen aerated confections and methods for production thereof: A frozen aerated confection is provided, comprising water; a fat component in an amount of 1 to 15% by weight of the frozen aerated confection wherein greater than 20% and less than 35% by weight of the fatty acids in the fat component are polyunsaturated, and less than 65% by... Agent: Unilever Patent Group

20080220142 - Process for producing an aerated granulated foodstuff, and corresponding product and device: In order to make a granulated substance (G) of an aerated foodstuff, such as granulated meringue, said substance having an outer surface that appears continuous to the naked eye, an alveolar (18) structure (12) is provided, and a liquid precursor of the aerated foodstuff (for example, the so-called “meringue foamed... Agent: Rothwell, Figg, Ernst & Manbeck, P.c.

20080220143 - Production of very long chain polyunsaturated fatty acids in oil seed plants: Oilseed plants which have been transformed to produce at least 8.0% arachidonic acid (ARA) as well as uses of oils and seeds obtained from such transformed plants in a variety of food and feed applications are described.... Agent: E I Du Pont De Nemours And Company Legal Patent Records Center

20080220144 - Flavored taco shells: A flavored corn tortilla taco shell is provided. The flavored corn tortilla 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... Agent: General Mills, Inc.

20080220145 - Method of producing parboiled rice and parboiled rice produced by the method: A method of producing parboiled rice that does not require waste water treatment equipment and that enriches the amount of γ-aminobutyric acid contained in the parboiled rice. The method includes partially milling raw material brown rice, wetting the partially milled rice grains by forced-air using moist air or mist, moisture-tempering... Agent: Joseph P. Farrar

20080220146 - Method and apparatus for producing cocoa products: Provided are processes for producing cocoa-containing compositions by comminution of cocoa beans and/or portions thereof, systems for carrying out such processes and products produced therefrom.... Agent: Jesse A. Hirshman, Esq.

20080220147 - Liquid mixture comprising coffee and vegetables extracts: The invention relates to a composition comprising a liquid mixture containing a liquid coffee extract and a liquid extract selected from laurel, thyme, clove, celery oregano, pepper, cayenne pepper, garlic, onion and tomato, individually or as part of a mixture.... Agent: Smith, Gambrell & Russell

20080213425 - Compositions having body fat reducing function and food and drink containing the same: A mannooligosaccharide composition is provided that is effective for providing a body fat reducing effect and for reducing body weight. The mannooligosaccharide composition is provided by hydrolysis of mannan material. The mannooligosaccharide includes from about 1 to about 10 monosaccharides with at least about 60 weight percent of the monosaccharides... Agent: Fitch Even Tabin & Flannery

20080213426 - Growth differentiation factor-8: A transgenic non-human animal of the species selected from the group consisting of avian, bovine, ovine and porcine having a transgene which results in disrupting the production of and/or activity of growth differentiation factor-8 (GDF-8) chromosomally integrated into the germ cells of the animal is provided. Also provided are methods... Agent: Lisa A. Haile, J.d., Ph.d. Dla Piper US LLP

20080213427 - Enzyme treatment of foodstuffs for celiac sprue: Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten.... Agent: Bozicevic, Field & Francis LLP Stanford University Office Of Technology Licensing

20080213428 - Cream cheese-like food and process for production thereof: Disclosed is a cream cheese-like food which is produced by using a soybean protein as a raw material and which has a creamy-smooth mouthfeel like cream cheese and a good flavor/taste. A cream cheese-like food having a creamy-smooth mouthfeel and a good flavor/taste can be produced readily by previously adjusting... Agent: Wenderoth, Lind & Ponack, L.L.P.

20080213429 - Dry corn mill as a biomass factory: Novel grain processing methods and the products obtained therefrom are disclosed. High value oil, ammonia, and methane streams are obtained by a modified ethanol dry milling process that includes a subsequent anaerobic digestion of the oil cake residue obtained from extracting oil from the germ of a grain. Modified de-oiled... Agent: Buchanan Ingersoll PC (archer Daniels Midland Company)

20080213430 - Antimicrobial peptides: The present invention relates to polypeptides having antimicrobial activity and polynucleotides having a nucleotide sequence which encodes for the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid constructs as well as methods for producing and using the polypeptides.... Agent: Novozymes North America, Inc.

20080213431 - Use of lactic acid bacteria for improving food lysine absorption of pet animals: This invention relates to the selection and use of nonpathogenic, lysine-uptake stimulating lactic acid bacteria strains, and products and methods using such strains for example for improvement of fur-coat and claws quality in pet-animals.... Agent: Lynn E Barber

20080213432 - Nutritious fabricated snack products: A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 3.0% water; and from about 1% to about 20%... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.

20080213433 - Fluid compositions comprising polyphenols and methods for making and packaging the same: The present invention provides a number of compositions, including non-alcoholic and non-fermented aqueous solutions comprising trans-resveratrol and/or other polyphenols. In one aspect, the present invention provides retail or commercially available beverages comprising trans-resveratrol and/or other polyphenols.... Agent: Kilpatrick Stockton LLP

20080213434 - Infusion unit: The invention relates to an infusion unit comprising a bag part (21) which contains an infusion material, preferably tea leaves, and a handle (22) which is connected to the bag part (21). Said type of infusion unit can be improved in such a manner that it is suitable for preparing... Agent: Sand & Sebolt

20080213435 - Soft sugar coating for a panning process: Disclosed is an engrossing syrup for a pan coating process and a process that enables one to coat a food piece with a soft sugar coating that retains its softness over time. The process also allows the coating to occur at low coating temperatures. In addition, the process produces a... Agent: Randall L. Shoemaker Dickinson Wright PLLC

20080213436 - Process for making foodstuff products, and a foodstuff product thus made: Foodstuff products (1) such as chocolates and the like are made through the steps of: making a shell (4) with a general cup-like configuration having a mouth rim (5); making a cap (6) for closing the shell (4) by pouring foodstuff in a mould (9); connecting the cap (6) to... Agent: Rothwell, Figg, Ernst & Manbeck, P.C.

20080213437 - Lollipop and messaging system: A messaging lollipop comprising a re-usable hollow handle comprises a hollow core into which a message of various forms such as printed material or an electronic medium may be received, extracted, stored or transported. Access to the hollow handle is provided by various means including those which motivate the consumption... Agent: Grimes & Battersby, LLP

20080213438 - Reduction of benzene in beverages and compositions therefor: Compositions useful for the reduction of the formation of benzene in beverages containing ascorbic acid in the presence of certain transition metals utilize a blend of aqueous solutions of sodium benzoate and potassium sorbate, in an approximate 50%/50% by weight solution. A method for reducing the formation of benzene in... Agent: Welsh & Katz, Ltd

20080213439 - Method for preparing a composition containing at least one internal dehydration product for a hydrogenated sugar: m

20080213440 - Non-aldehyde cinnamon flavor and delivery systems therefor: The present invention relates to compositions and comestibles that include a non-aldehyde cinnamon flavor composition. The composition includes cinnamic aldehyde ethylene glycol acetal, and at least one non-aldehyde cinnamyl compound. In a preferred embodiment, the flavor composition includes a high intensity sweetener.... Agent: Hoffmann & Baron, LLP

20080213441 - Reduction of astringency in polyphenol compositions: Microencapsulated polyphenol compositions suitable for use in food and beverage products are provided. Microencapsulation significantly reduces the astringency and/or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingredient interactions, enzymatic degradation, and the like while maintaining gastrointestinal bioavailability within the digestive system.... Agent: Fitch Even Tabin & Flannery

20080213442 - Beverages and foodstuffs resistant to light induced flavour changes, processes for making the same, and compositions for imparting such resistance: The present composition can advantageously be used as an additive in beverages or foodstuffs to prevent or reduce light induced flavour changes. The invention also encompasses a process for the manufacture of the aforementioned composition.... Agent: Young & Thompson

20080213443 - Lower alkyl carboxylic acid moieties as organoleptic stabilizers and preservatives of food and beverages and for preventing oxidative corrosion of metals: Compositions and methods are disclosed for preventing the oxidative corrosion of metal surfaces by exposing such a surface to an anti-corrosion agent characterized as a lower alkyl carboxylic acid or salts and/or other derivatives that conserve or embody the lower alkyl carboxylic acid moiety present in their molecular structure. The... Agent: Weingarten, Schurgin, Gagnebin & Lebovici LLP

20080213444 - Compositions and methods for reducing microbial contamination in meat processing: The present invention is directed to compositions, methods, and systems for reducing microbial contamination in meat processing. In accordance with one aspect of the invention, disinfection composition and/or recycled disinfection composition comprising an acid, a buffer, and optionally an antimicrobial metal is applying to a carcass during at least one... Agent: Sonnenschein Nath & Rosenthal LLP

20080213445 - Automated fryer filtration device and method: An automated device and method for maintaining a level of oil in a fry vat having a volume includes sensing the level of oil in the vat. When the sensed level of oil in the vat is less than or equal to a first predetermined level, replacement oil is automatically... Agent: Ryndak & Suri LLP

20080213446 - Automated fryer refilling device and method: An automated device and method for maintaining a level of oil in a fry vat having a volume includes sensing the level of oil in the vat. When the sensed level of oil in the vat is less than or equal to a first predetermined level, replacement oil is automatically... Agent: Ryndak & Suri LLP

20080213447 - Fryer with automatic coating of fat: A dry cooking fryer (1) comprising a main body (2) receiving food items that are to be fried, and a stirrer (6) automatically coats the items with a film of fat by mixing the food items with fat. The coated food items are cooked within the fryer without immersion in... Agent: Powell Goldstein LLP

20080213448 - Low oil volume frying device and method: An automated device and method for maintaining a level of oil in a fry vat having a volume includes sensing the level of oil in the vat. When the sensed level of oil in the vat is less than or equal to a first predetermined level, replacement oil is automatically... Agent: Ryndak & Suri LLP

20080213449 - Food warming and holding device construction and method: A device for heating food includes a housing and a plurality of heated shelves or trays supported on the housing. Each tray includes a heater and a temperature sensor. The heater is operable to heat the tray and the temperature sensor is capable of sensing the temperature of the tray.... Agent: Warner Norcross & Judd LLP

20080213450 - Antimicrobials useful for beverages: A method for reducing the growth of organisms in beverages and food items intended for mammalian consumption utilizes food grade antimicrobials of a blend of an aqueous solution of sodium benzoate and an aqueous solution of potassium sorbate that can be added to beverages and food items which have a... Agent: Welsh & Katz, Ltd

20080213451 - Flavor composition or fragrance composition, and flavor-improving agents: The present invention relates to a flavor composition or fragrance composition which can satisfy diversified requirements for flavored products, as well as to a flavor-improving agent which can improve the quality and release of aroma of a beverage or food. More particularly, the present invention relates to a flavor composition... Agent: Kubovcik & Kubovcik

20080213452 - All natural sweetener compositions: The disclosure relates to zero- or low-calorie natural sweetener compositions including a polyol such as erythritol; a natural sweetener agent comprised of a blend of oligofructose, fructose, vegetable protein isolate, and natural flavors; bulking agents and calcium. The compositions are intended for use in beverages, foods and/or food and beverage... Agent: Duane Morris LLPIPDepartment

20080213453 - Aerated food products and methods for producing them: An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least 65% of the gas bubbles have a diameter of less than 20 μm. Processes for producing such an aerated food product are also provided.... Agent: Unilever Patent Group

20080213454 - Genetic transformation of apple without use of a selectable marker: Disclosed are apple plants or apple plant components that include an isolated polynucleotide free from a selectable marker polynucleotide. Methods of producing such plants are also disclosed.... Agent: Clark & Elbing LLP

20080213455 - Intercalated clays: The invention relates to interspersed clay, comprising clay and a seaweed extract used as an interspacing component, particularly an ulva extract. The invention also relates to a method for the preparation thereof and to foodstuffs and nanocomposites comprising said interspersed clay.... Agent: Mcleland Patent Law Office, P.l.l.c.

20080213456 - Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation: Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and/or stanol esters and cocoa solids having a high cocoa procyanidin content. The cocoa solids are pretreated with the sterol/stanol... Agent: Gibbons P.C.

20080213457 - 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

20080213458 - Method for using ingredients to enrich the nutritional content of a food product without altering its sensory profile: A food development method to enrich a target food product recipe by the addition of ingredients made into purees that when incorporated into a target food recipe replicate the taste, color, and texture of the target food product. The purees are designed to minimize impact on color, taste, and texture... Agent: Black Lowe & Graham, PLLC

20080213459 - Confectionery composition comprising a xanthine derivative and low fructose: Confectionery compositions comprising a candy base having improved stability are provided. Said candy base comprises one or more sugar bases, at least one edible organic acid, one or more xanthine derivatives and less than 1.9% of fructose by weight of said candy base. The confectionery compositions herein provide the stimulant... Agent: The Procter & Gamble Company Intellectual Property Division - West Bldg.