|Food or edible material: processes, compositions, and products patents - Monitor Patents|
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Food or edible material: processes, compositions, and products December patents and inventions 12/08Below are recently published patent applications awaiting approval from the USPTO. Recent week's RSS XML file available below.
Listing for abstract view: USPTO application #, Title, Abstract excerpt,Patent Agent. Listing format for list view: USPTO National Class full category number, title of the patent application. 12/25/2008 > patent applications in patent subcategories. patents and inventions
20080317900 - Feed, or feed additive, for livestock weight increase: [Solution] The invention offers a feed composition comprising 0.01-1 wt % of koji obtained by growing Aspergillus on a substrate containing a substance anaerobically fermented by a yeast. Additionally, it offers a livestock raising method comprising feeding the livestock a feed composition obtained by adding, to a common feed composition,... Agent: Pearne & Gordon LLP
20080317901 - Novel sweetener compositions and methods of use: The subject invention provides natural low glycemic sweeteners that are palatable and do not contain high glycemic, insulin-stimulating ingredients. In one embodiment, the subject invention provides a novel nutritive-sweetener/carbohydrate comprising kiwi fruit, a glycoside and a carbohydrate. Preferably, the glycoside is a fruit glycoside and the carbohydrate is fructose. In... Agent: Saliwanchik Lloyd & Saliwanchik A Professional Association
20080317902 - Chewing gum: A chewing gum with a liquid-fill composition and a surrounding gum region, with one or both containing active ingredients, such as herbal, medicinal and/or mineral elements or combinations thereof, present in an amount of at least about 0.05 mg.... Agent: Sheridan Ross PC
20080317903 - Bacteriophage resistant lactic acid bacteria: A lactic acid bacterium (LAB) wherein an YjaE protein is essentially inactive and the LAB thereby get improved resistance to bacteriophages, a starter culture composition comprising the lactic acid bacterium and use of this starter culture manufacturing a food or feed product.... Agent: Nixon & Vanderhye, PC
20080317904 - Process flavours with low acrylamide: The present invention describes novel yeast extract, autolysed yeast and protein hydrolysate with an amount of free asparagine not higher than 1 mg/g. This yeast extract, autolysed yeast or protein hydrolysate may be advantageously used in the production of a process flavour with an amount of acrylamide not higher than... Agent: Nixon & Vanderhye, PC
20080317905 - Methods for promoting health or wellness in adult animals: Methods for promoting health or wellness, regulating food intake, and increasing nitrogen retention in an adult animal by feeding the animal a food containing lysine in an amount of at least about 3% by weight of total protein. Also, kits containing lysine and a food suitable for consumption in separate... Agent: Colgate-palmolive Company
20080317906 - Beverage bottle and a method of operating the same: A beverage bottle has a container, a beverage accommodated in the container, the beverage including a light-sensitive additive which has an original color and under the action of radiation, changes its original color to a different color, and a device associated with the container and configured to generate a radiation... Agent: Iiya Zborovsky
20080317907 - Method and apparatus for applying aqueous coating to cooked foods: A cooked snack food or cooked edible core material, such as roasted nuts, or baked snack chips, while still hot from the cooking step, is tumbled and sprayed with an aqueous solution of a water-soluble, film-forming coating component, such as a maltodextrin. The tumbling and spraying is performed immediately after... Agent: Greenblum & Bernstein, P.L.C
20080317908 - Food products and its packaging: The invention relates to a combination of at least one three-dimensional food product and a tray member for displaying the food product thereon. The tray member includes a support base and at least one first retaining member. The food product includes at least a bottom surface arranged so as to... Agent: Bell, Boyd & Lloyd LLP
20080317909 - Frozen confection: The present invention relates to a frozen confection in a container having various layers of inclusion material and of confection material as well as to the production of such a frozen confection.... Agent: Unilever Patent Group
20080317910 - Microfoamed fruit or vegetable puree and method for preparing same: The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average diameter of the bubbles being less than 200 μm and the microfoamed fruit or vegetable purée being stable for at least... Agent: Alston & Bird LLP
20080317911 - Oral pouch product including soluble dietary fibers: Provided is an oral pouch product including a pouch having a plurality of pores. At least one portion of soluble dietary fibers is contained in the pores of the pouch and/or coated thereon. The oral pouch product is filled with a botanical material. The oral pouch product is placed in... Agent: Buchanan, Ingersoll & Rooney PC
20080317912 - Method for preserving foodstuffs: A method for preserving foodstuffs, in which the foodstuffs are heated in the moist state in a container suitable for transport and storage with ventilation openings. The foodstuffs are heated for a defined period by a microwave, for at least such a time as hot steam forms in the container... Agent: D. Peter Hochberg Co. L.p.a.
20080317913 - Modification of particle morphology to improve product functionality: A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters.... Agent: Cook Alex Ltd
20080317914 - Food grade ink jet inks for printing on edible substrates: Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. In some... Agent: Michael Best & Friedrich LLP
20080317915 - Casings for foodstuffs: A continuous method of manufacturing an encased foodstuff via coextrusion is disclosed.... Agent: Marshall, Gerstein & Borun LLP
20080317916 - Process for preparing nutritional compositions: A process for preparing a nutritional composition including protein, fat and carbohydrate comprises emulsifying the fat in water with an emulsifier to form an emulsion having a solids content of at least 70%, homogenising the emulsion and extruding the emulsion together with a solid matrix comprising the protein and the... Agent: Bell, Boyd & Lloyd LLP
20080317917 - Fat granules: Granule comprising lipid powder particles having a microporous structure.... Agent: Unilever Patent Group
20080317918 - Reduced sugar rte cereals with maltodextrin: The present invention relates to reduced sugar-content sugar-coated ready-to-eat (RTE) cereals and methods of their preparation. The RTE cereal has a sugar coating comprising from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. A method of preparing a reduced sugar-content sugar-coated RTE cereal includes... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943
20080317919 - Reduced sugar rte cereals with maltodextrin: The present invention relates to reduced sugar-content sugar-coated ready-to-eat (RTE) cereals and methods of their preparation. The RTE cereal has a sugar coating comprising from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. A method of preparing a reduced sugar-content sugar-coated RTE cereal includes... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943
20080317920 - Chilled dishes and process for preparing same: The present invention is directed to a process for making a microwavable dish comprising vegetables, sauce and a carbohydrate, wherein the dish is Refrigerator-stable after packaging and prior to microwaving, even at a pH of greater than or equal to about 5. The vegetables are provided fresh and/or IQF, heated... Agent: Unilever Patent Group
20080317921 - Process for increasing the food safety of cooked meat products: The process according to the invention comprises combining an uncooked meat product with an organic acid salt and a latent acid, followed by cooking the meat product, the latent acid being a compound which does not show acidic properties when it is added to the uncooked meat product, but which... Agent: Oliff & Berridge, PLC
20080317924 - Beverage and method of making same: The present embodiments are directed to beverages such as ready-to-drink coffee and tea beverages. A beverage in accordance with the embodiments described herein includes at least two discrete, preprepared and packaged components. In some embodiments, one of the components is a coffee or tea base, and another component is a... Agent: Knobbe Martens Olson & Bear LLP
20080317925 - Sugarless nougaz confectionery composition and method for making same: Disclosed is a sugarless nougaz confectionery composition and method for making same wherein said composition consists of: Sorbitol: 31%-35% of the entire composition by volume; Rose water: 1%-3% of the entire composition by volume; Albumen powder: 5%-8% of the entire composition by volume; and Pistachio: 20%-26% of the entire composition... Agent: Barry Choobin
20080317926 - Carrageenan process: Disclosed is a process for producing a carrageenan composition, comprising the steps of: cleaning iota carrageenan-containing seaweed in water; treating the cleaned seaweed with an aqueous treatment solution, the aqueous treatment solution containing about 3-30 wt %, preferably 10-25 wt %, and most preferably 15-20 wt %, of an alkali... Agent: J M Huber Corporation
20080317927 - Process for treatment of kappa carrageenan: The present invention discloses A process for producing a carrageenan composition, comprising the steps of: cleaning kappa carrageenan-containing seaweed in water; treating the cleaned seaweed with an aqueous treatment solution, the aqueous treatment solution containing about 3-30 wt %. preferably 10-25 wt %. and most preferably 15-20 wt %, of... Agent: J M Huber Corporation
20080317928 - Dairy product and process: The invention provides a method of making a milk product, the method comprising: (a) combining a casein source, at least one sugar and glycerol monostearate (GMS), to form an intermediate product; and (b) lowering the pH of the intermediate product to below 4.6.... Agent: Knobbe Martens Olson & Bear LLP
20080317930 - Creamy wine-based beverage and method for producing said beverage: A creamy wine-based beverage comprises a mixture of the following ingredients: a blend of dairy vegetable cream base, beet sugar, fermented wine and sodium caseinate, wherein substantially all alcohol content of the beverage is provided by the wine which is not fortified by spirits alcohol. A method of producing the... Agent: Baker, Donelson, Bearman, Caldwell & Berkowitz
20080317929 - Packaging for eliminating off-odors: Packaging materials and packages that transfer off-odor eliminating compounds to foods and other products via the vapor phase are disclosed. The present invention provides a source of desired off-odor eliminating compound, a suitable environment for vapor transfer, and an appropriate product substrate to which an off-odor eliminating compound is added.... Agent: International Flavors & Fragrances Inc.
20080317931 - Beverage ingredient containing capsule having several compartments: A method for producing a beverage or liquid comestible from a single capsule by subdividing the interior of the capsule into a plurality of compartments, at least two compartments containing beverage-forming ingredients, introducing a liquid into one of the compartments of the capsule and starting to produce and drain a... Agent: Winston & Strawn LLP Patent Department
20080317932 - Grain-based food product with temperature-sensitive inclusion: A food product with a temperature-sensitive inclusion, and a method of making the food product with the inclusion.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943
20080317933 - Milling process for fine grinding high oil content seeds: An apparatus for preparing a finely divided meal or flour product includes at least one pair of corrugated rolls, a first drive mechanism for rotating a first roll in a first direction at a first speed, and a second drive mechanism for counter-rotating a second roll in a second direction... Agent: Amin Hallihan, LLC
20080317934 - Production of acid propionates: with the proviso that x is not in the range from 0.75 to 1.75 when Mn+ is potassium; a method for producing such propionic acid-comprising compositions; and also the use of such compositions as silage additive, preservative, acidifier, food supplement, feedstuff or feedstuff additive for animal feed.... Agent: Connolly Bove Lodge & Hutz, LLP
20080317936 - Health-enhancing ethnic salad dressing: A health-enhancing ethnic salad dressing. The dressing includes in no particular order water, vegetable/olive oil, distilled vinegar, corn syrup, chili powder, crushed red pepper, salt, dried garlic, dried onion, dried red pepper, lemon juice concentrate, and spices.... Agent: Richard L. Miller
20080317935 - Shredded meat processing method: The present invention generally relates to a method for processing a wide variety of raw meats to yield a cooked, spiced meat product. More particularly, the present invention related to an efficient, large-scale method for preparing a spiced meat product having an improved texture and/or taste, at least in part... Agent: Patrick W. Rasche Armstrong Teasdale LLP
20080317937 - Extruded compositions suitable for use in food products and processes of making thereof: A process for the extrusion of a composition from an extruder, which composition is suitable for use in a food product, is disclosed. The process provides a composition which is comprised of a hydrophilicized carrier and surface-active compound which is extruded. The process describes adding the surface-active compound after the... Agent: Fox Rothschild LLP
20080317938 - Dietary fiber delivery system: A delivery system and method for delivering soluble dietary fibers in a chewable tablet form which is palatable and demonstrates a high degree of consumer acceptability.... Agent: Briggs And Morgan P.A.12/18/2008 > patent applications in patent subcategories. patents and inventions
20080311240 - Steam agglomeration of polyols: The current invention relates to steam agglomeration of polyols. In a typical embodiment steam-agglomerated sorbitol powder is provided. The steam-agglomerated sorbitol is applicable in tablets and chewing gum cores. Tablets, chewing cores and hard-coated chewing gum are disclosed as well.... Agent: Fish & Richardson P.C.
20080311241 - Breadmaking improver: The present invention relates to a novel breadmaking improver comprising a preferment which is acidic and an acidity regulator, and also to the use thereof in a process for preparing a baker's dough for baking which contains this improver.... Agent: Sughrue Mion, PLLC
20080311243 - High viscosity beta glucan products and methods of preparation: The invention describes improved methods of preparing high concentration and high viscosity beta-glucan concentrates. More specifically, the invention describes methods wherein beta-glucan is concentrated from bran, whole grain and endosperm flours through various slurrying steps in a high concentration alcohol media utilizing various combinations of enzyme and alkali treatment steps.... Agent: St. Onge Steward Johnston & Reens, LLC
20080311244 - Manufacturing method for fermented soybeans having increased gamma-amino butyric acid content: The present invention relates to a method of manufacturing fermented soybeans having increased gamma- aminobutyric acid (GABA) content, and more particularly, a method of manufacturing fermented soybeans having increased gamma-aminobutyric acid content which comprises the steps of: adding lactobacillus having glutamate decarboxylase (GAD) activity and glutamate (MSG) to soybeans; grinding... Agent: Occhiuti Rohlicek & Tsao, LLP
20080311245 - Enzyme-assisted soluble coffee production: e
20080311246 - Method of producing ruminant-edible feed products: Improved methods are provided for the production of consistent quality combined and/or pH-adjusted ruminant feed products using commercial byproducts (e.g., wet distiller's grain products (WDG) and solubles syrup derived from ethanol production) of variable ingredient make-up and density. In a preferred method, continuous streams of WDG and solubles syrup (12,... Agent: Hovey Williams LLP
20080311247 - Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising konjac mannan: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and a gelling agent comprising konjac mannan.... Agent: Unilever Patent Group
20080311250 - Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and cassia gum: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and a gelling agent comprising xanthan and cassia gum.... Agent: Unilever Patent Group
20080311251 - Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and guar gum: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and a gelling agent comprising xanthan and guar gum.... Agent: Unilever Patent Group
20080311249 - Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and tara gum: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and a gelling agent comprising xanthan and tara gum.... Agent: Unilever Patent Group
20080311248 - Packaged concentrate for preparing a bouillon, soup,sauce, gravy or for use as seasoning, the concentrate comprising modified starch.: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-40% salt, and 15-30% of a modified starch.... Agent: Unilever Patent Group
20080311252 - Chocolate based dietary supplement product or sweet beverage product: A cocoa based dietary supplement or functional food beverage product is revealed with enhanced flavor and health characteristics. Cocoa sources are combined with extracts of the fruit of Lo Han and/or extracts from the leaves of Stevia rebaudiana and/or extracts from the leaves of Chinese Blackberry. Green tea extract or... Agent: Arthur G. Schaier Carmody & Torrance LLP
20080311253 - Gender-specific herbal and mineral supplement drinks: Gender-specific trace mineral-containing drink compositions for nutritional supplementation are described. Both the drinks intended for males and the drinks intended for females contain minerals, vitamins, flavors, and water. The drinks intended for males contain an extract of maca, whereas the drinks intended for females contain an extract of vitex.... Agent: Alan J. Howarth
20080311254 - Extinguisher food product and method of manufacture: An extinguisher food product is provided in which the intensity level of each piece of food product is controlled. The intensity level of each piece may be a sourness level or a spiciness level. The extinguisher food product may be a hard candy, fruit snack or other snack products.... Agent: Dla Piper US LLP
20080311255 - Powder compositions: Powder compositions having particle average diameters of about 50 to 500 microns which comprise droplets containing a long chain polyunsaturated fatty acid (I.C-PUFA) embedded in a matrix of a modified polysaccharide and wherein the particles are characterized by a surface oil content of less than 0.5% (w/w), a process for... Agent: Stephen M Haracz Bryan Cave
20080311242 - Variant lipolytic enzymes: The inventors have developed improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes. More particularly, the polypeptides result in a reduction of dough stickiness when they are added to a dough. The polypeptides may particularly have activity on polar lipids.... Agent: Novozymes North America, Inc.
20080311256 - Method and apparatus for the automatic stuffing of meat products into a double casing comprising a sheet and a net: A multi-perforated collagen film is provided on rolls or in the form of sheets for use as a food wrapping. The perforations and made by laser of substantially circular shape with an average ellipticity of less than 0.17 and the holes are spaced with respect to their nearest neighbors by... Agent: Notaro & Michalos P.C.
20080311257 - Use of cocoa butter in culinary preparations: The present invention relates to the use of cocoa butter as a replacement for dairy butter and oils in culinary preparations, in particular in the following applications: cooking, seasoning, preparation of emulsions and of doughs (tart dough, fritter dough and the like), preservation of foods, etc.... Agent: Thomas Hoxie Hoxie & Tso
20080311258 - Package for lump of meat having void within the inside thereof and method for production thereof: [MEANS FOR SOLVING PROBLEMS] A package produced by sealing a lump of meat having voids within the inside thereof with a mixed gas having a volume of 3 to 15% relative to the lump and having a carbon dioxide content of 8 to 90% and packaging. Lumps of meat having... Agent: Reed Smith LLP
20080311259 - High pressure pasteurization of liquid food product: The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application... Agent: Suiter Swantz PC Llo
20080311260 - Freeze-drying articles: An article can be prepared for freeze-drying by creating one or more incisions in the article. In embodiments of the disclosed technologies, the one or more incisions can be made using a laser, a device which dispenses a quantity of liquid nitrogen, and/or an ultrasonic cutting device. The incisions can... Agent: Klarquist Sparkman, LLP
20080311261 - Multilayer food product packaging materials, having improved sealing and stiffness: Packaging materials comprising a sealant film having at least a skin layer comprising LDPE, a core layer comprising LDPE, MDPE, HDPE, or a blend of any two or all three of these, and a sealant layer comprising EVA copolymer are disclosed. At least one of the layers additionally comprises a... Agent: Banner & Witcoff, Ltd.
20080311262 - Lauter tun false bottom: A system for filtering spent grains from unfermented beer is disclosed. The system has a pot assembly having a stock pot wall, lid, drain tube and outlet valve. A louvered false bottom is positioned in the pot assembly and forms an opening between the false bottom and the stock pot... Agent: John R. Blichmann
20080311263 - Bakery process: A thawer for frozen dough including: an enclosure; at least one tray or conveyance for supporting at least one frozen dough piece within the enclosure; and a means to direct warm gas directly on to frozen dough within the enclosure. Also disclosed are: a method of producing a bread product... Agent: Andrus, Sceales, Starke & Sawall, LLP
20080311264 - Grill plate: A grill plate includes a plurality of bars having a predetermined width, thickness and length that are arranged substantially parallel relative to each other with adjacent bars being secured relative to each other. A predetermined narrow spacing is provided between adjacent bars. The plurality of bars provide a substantially flat... Agent: Birch Stewart Kolasch & Birch
20080311265 - Powdered beverage composition: The invention relates to a cold water soluble, low calorie, low net carbohydrate powdered beverage composition containing protein and fiber suitable for reconstitution with water or aqueous based liquids. More specifically, the present invention relates to a cold water soluble, low calorie, low net carbohydrate powdered beverage composition comprising (1)... Agent: Fitch Even Tabin & Flannery
20080311266 - Salt enhancement: A method of enhancing the perceived saltiness of an orally-ingestible composition, comprising the incorporation therein of a compound which is a cooling compound in a proportion that is below the cooling threshold but that provides a salt enhancement. Therefore, less salt is needed to provide, a desirable salty taste to... Agent: Curatolo Sidoti Co., Lpa
20080311267 - Direct dissolution: The present disclosure describes a method for the continuous dissolution of e.g. crystalline astaxanthin or canthaxanthin suspension in oil, by applying heat for a predetermined period using an in-line or optionally batch wise-process, followed by cooling the heated solution with an oil phase or heat exchanger. The resulting oil solution... Agent: Buchanan, Ingersoll & Rooney PC
20080311268 - Method and formulation for enhancing life of edible oil: Methods and products for enhancing the life of edible oil such as cooking or frying oil are disclosed. In one aspect, a time release capsule with one or more antioxidants is described. In another aspect, a single-dose solid product is described that is simple and convenient to administer. In yet... Agent: Rankin, Hill & Clark LLP
20080311269 - Casein producing method and a device for carrying out said method: The inventive method consists in separating unpasteurised cow milk in a separator, wherein a skimmed milk and fats are separated. Said method is characterized in that it consists in pasteurising said skimmed milk in a pasteuriser at a determined temperature, in cooling said milk and conveying it to an intermediate... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.
20080311270 - Salad dressing: A salad dressing and method for preparing such, having a unique flavor and improved taste, includes providing preselected quantities of mayonnaise as a base and adding additional ingredients in pre-selected quantities including, but not limited to, oregano, garlic, black pepper, sugar, beet juice or cranberry juice, water, vegetable oil, and... Agent: Harness, Dickey & Pierce, P.L.C
20080311271 - Container packed coffee beverage and process for production thereof: wherein the peak area ratio of constituent (A) appearing in a retention time of 2.0 to 2.3 minutes and constituent (B) appearing in a retention time of 2.7 to 3.2 minutes on a chromatogram obtained by constituent analysis of a coffee extract at a detection wavelength of 260 nm using... Agent: Foley And Lardner LLP Suite 500
20080311272 - Carbohydrate composition obtainable from mediterranean fruits: The present invention is directed to a composition comprising carbohydrates obtainable from carob and carbohydrates obtainable from at least one further fruit.... Agent: Michael Best & Friedrich LLP
20080311273 - Composition for reducing fat migration in food products: A composition for reducing or substantially eliminating oil or fat separation in a food product is described. The composition includes a source of saturated fat and a recrystallization agent. A method of making this composition, and of using this composition in a food product, is also described.... Agent: Fulbright & Jaworski L.L.P.
20080311274 - Stabilized whole grain flour: Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is described, as are methods of making such stabilized whole grain corn flour.... Agent: Fish & Richardson P.C.
20080311275 - Alcohol-containing wasabi, wasabi extract solution and wasabi extract: The alcohol-containing wasabi is prepared by impregnating wasabi with alcohol. The method for obtaining the alcohol-containing wasabi comprises the steps of impregnating the mass of wasabi with alcohol by permitting wasabi to contact alcohol or an alcohol aqueous solution, and allowing wasabi to stand for 20 minutes or more at... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.
20080311276 - Production of glucosinolates from agricultural by-products & waste: The present invention relates to a process for producing glucosinolates, particularly glucoraphanin, from cruciferous plants. More particularly, a method is provided for producing glucosinolates from agricultural by-products and waste. The general method comprises providing a mixture of glucosinolate-containing plant material and liquid, heating the mixture to inactivate enzymes in the... Agent: Fitch Even Tabin & Flannery
20080311277 - Derivatives of seleno-amino acids: Derivatives of seleno-alpha amino acids, particularly selenomethionine as enhanced bioavailable sources of selenium in animal diets.... Agent: Mckee, Voorhees & Sease, P.L.C
20080311278 - Granular sucralose, and method of making it: Granular sucralose-containing particles are produced by the methods of the invention, which involve coating sucralose from solution to form granules with this coated sucralose on an outer region thereof. The granules may incorporate agglomerated sucralose particles, with the solution-coated sucralose adding mass and generally resulting in a granule having a... Agent: Ratnerprestia
20080311279 - Edible composition as moisture barrier and moisture resistant structure: An edible composition suitable to be used as barrier layer in significant amounts in food products and to prevent transfer of moisture into or from the food product to the environment as well as between different components in the food product is provided. The composition generally contains a demineralized dairy... Agent: Fitch Even Tabin & Flannery12/11/2008 > patent applications in patent subcategories. patents and inventions
20080305206 - Processes for making ethanol: The present invention provides improved processes for recovering components of distillers' grain, such as, the components of distillers' dried grain (DDG), for use in various applications, including in the production of ethanol.... Agent: Novozymes North America, Inc.
20080305207 - Method of producing artificially sweetened wine: A method of producing an artificially sweetened wine is disclosed, comprising the steps of: a) providing a quantity of fermentable material; b) fermenting the material to produce a wine that is substantially dry; and c) adding an artificial sweetener to the wine to produce an artificially sweetened wine.... Agent: Woodard, Emhardt, Moriarty, Mcnett & Henry LLP
20080305208 - Dairy ingredient - preparation and use: The invention provides a method for producing a dairy powder or a dairy concentrate. The pH of a liquid dairy starting material comprising casein and whey proteins is adjusted if necessary by addition of acid or alkali to a pH in the range 5.0-8.0. The pH adjusted material is then... Agent: Knobbe Martens Olson & Bear LLP
20080305210 - Cultures encapsulated with compound fat breakfast cereals coated with compound fat and methods of preparation: Food products are provided comprising a food base and the compound fat encapsulated pro-biotic as a coating or portion or phase of the food product. The food base can include the compound fat encapsulated pro-biotic as a topical coating or phase or portion. The food base or foodstuff is dried... Agent: General Mills, Inc.
20080305211 - Process for preparing hypoallergenic and non-allergenic peanuts (arachis hypogaea) utilizing an endopeptidase: The present invention relates to the use of a solution containing at least one endopeptidase to substantially reduce or completely eliminate allergenic proteins contained in the peanut (Arachis hypogea). In particular, the direct application of a solution containing at least one endopeptidase to either raw, blanched, or roasted peanuts or... Agent: Smith Moore Leatherwood LLP
20080305214 - Composition useful for the reduction of the cardiovascular risk and foods that contain it: A composition is described suitable for addition to drinks and foods, the continued intake of which contributes to a decrease in the risk of cardiovascular disease, comprising the following active ingredients: beta glucans, at least one omega-3 fatty acid chosen among eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) or triglycerides... Agent: Akerman Senterfitt
20080305215 - Layered cereal bars containing inulin and their methods of manufacture: A layered cereal bar with at least two cereal layers having identifiable RTE cereal pieces and at least one visible filling layer in between the two cereal layers is described. In one embodiment, the cereal bar is a non-cooked cereal bar having a total nutrient level equal to or greater... Agent: Schwegman, Lundberg & Woessner, P.A.
20080305213 - Method and composition for preparing cured meat products: The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or... Agent: Leydig Voit & Mayer, Ltd
20080305212 - Protein hydrolysate compositions having improved sensory characteristics and physical properties: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise polypeptide fragments having primarily either an arginine residue or a lysine residue at each carboxyl terminus.... Agent: Solae, LLC
20080305216 - Capsule clusters for oral consumption: Provided are oral products that provide engaging and flavorful experiences to a user. The oral product includes a plurality of capsules, a powdered component, a viscous component and a binder that create a matrix that is molded into a shape. In a preferred embodiment, the capsules provide functional and flavorful... Agent: Buchanan, Ingersoll & Rooney PC
20080305217 - Flavor dots: An in-line process for packaging flavor pieces includes printing a flavor slurry onto an advancing bottom barrier web in desired shapes and patterns of flavor pieces. A top barrier web is laminated over the printed flavor slurry joining the top and bottom barrier sheets with a series of closed form... Agent: Stephen B. Salai, Esq. Harter, Secrest & Emery LLP
20080305218 - Ice cream kit: A product, method and kit for making ice cream treats which allows a user to pick their own flavor(s) of ice cream, add toppings to the inside or outside of the ice cream treat and choose different covers for the ice cream.... Agent: Weiss & Weiss
20080305219 - Coated edible substrate and related methods: The invention provides an edible substrate, e.g., an edible decorative sheet material, having improved moisture stability. In particular, the invention relates to an edible substrate having improved tolerance to a range of high and low humidity conditions. In one embodiment the invention relates to a composition comprising an edible substrate... Agent: Morse, Barnes-brown & Pendleton, P.C. Attn: Patent Manager
20080305220 - Multilayer heat shrinkable cook-in film: The present invention is directed to a cook-in film and to bags, pouches and the like made therefrom. The invention is further directed to a method of producing and preserving a food product using such a film, bag or pouche and to a packaged food product obtained therefrom.... Agent: Jenkins, Wilson, Taylor & Hunt, P. A.
20080305221 - Water-in-oil emulsion with improved spattering behaviour: The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d4,3) not exceeding 0.5 mm.... Agent: Unilever Patent Group
20080305222 - Freezing and thawing apparatus and thawing method of frozen stuff: A freezing and thawing apparatus includes a freezing and thawing treatment tank for filling freezing and thawing treated water, a plurality of ultrasonic vibrators for oscillating ultrasound different in frequency in the freezing and thawing treatment tank, a treated water cooler for cooling the freezing and thawing treated water, and... Agent: Merchant & Gould PC
20080305223 - Heat stable, fat-based confections and methods of making same: New coated food products are provided. The products comprise a center food piece such as a nutmeat or cereal piece, and a coating surrounding the center food piece. The coating can be flavored with flavorings such as cheese, chocolate, or fruit. The coating comprises a substantially homogeneous mixture of a... Agent: Hovey Williams LLP
20080305224 - Tumble breading system, and related method: A tumble breading system for applying a breading material to a food includes a housing designating an internal clean area, and an infeed belt for conveying the breading material and the food, arranged across the infeed belt in an infeed order, into the clean area. A rotary assembly with a... Agent: Lathrop & Gage Lc
20080305225 - Multi-layer frankfurter loading method: A system and method for multi-layer loading of food items such as frankfurters in a receptacle includes the steps of displacing groupings of frankfurters along a staging area, allowing the frankfurters to drop downwardly by gravity to an accumulation and storage area until at least two layers of frankfurters are... Agent: Berenato, White & Stavish, LLC
20080305226 - Press and sip device: A press and sip device including a straw and sieve coupled together to permit pressing solid particles to infuse flavor into a freshly brewed beverage consumable from the container in which it was prepared. The straw and sieve unit can be used in containers of various sizes through the use... Agent: Bromberg & Sunstein LLP
20080305227 - French fry chipboard container cover: The present invention includes a device and a method of creating and using the device for maintaining the resonant temperature of a fried food product. The present invention is directed to a container cover comprised of two flat material pieces attached to one another to form an envelope-like structure with... Agent: Welsh & Katz, Ltd.
20080305228 - Method for removing odor from vinegar: e
20080305229 - Method and apparatus for preventing the discharge of powdery caffeine during coffee roasting: Coffee beans are roasted with heated air in a roasting chamber, and contaminant-laden exhaust air including caffeine entrained therein is discharged from the chamber. While roasting is in progress, the exhaust air from the chamber is heated, directed through a catalytic converter and cooled to a temperature between about 250°... Agent: Townsend And Townsend And Crew, LLP
20080305230 - Method of processing crustaceans: The invention relates to a method of processing crustaceans, live and cooked to cause detachment of shells from crustacean meat. According to the method, live crustaceans are exposed to hydrostatic pressure of relatively high value, for example between 20,000 p.s.i. to 60,000 p.s.i. for 2-5 minutes. The process is conducted... Agent: Davis Wright Tremaine, LLP/seattle
20080305231 - Candy and method for producing the same: The candy for bringing a perceived coolness in the mouth, includes xylitol and erythritol, wherein the weight ratio of the xylitol to the erythritol in the candy is from 99:1 to 80:20, and is produced by a method including the steps of: a melting process that heats and melts a... Agent: Scott R. Cox Lynch, Cox, Gilman & Mahan, P.s.c.
20080305232 - Device for continuously mixing a food dough provided with two types of superimposed mixing tools and a side discharge: The invention relates to a device for continuously mixing ingredients of a flour-and-water-based food dough comprising two mixing tools rotatably mounted one above the other about an axis of rotation, wherein the top tools is embodied in the form of a helix extending in a substantially perpendicular direction to said... Agent: Baker Botts, LLP
20080305233 - Soy based bread product and method of preparation: A method of preparing a soy based bread dough includes whipping a quantity of egg whites until frothy, and then slowly adding small quantities of sugar, while continuing the whipping, until reaching a specific gravity of not more than 0.5 in creating a meringue having bubbles. The method further includes,... Agent: Patent Law & Venture Group
20080305234 - Aerated confectionary foam marbit flake: A mass-produced flake comprised of an aerated confectionary foam. The marbit flake is mass-produced from a rope of confectionary foam and subjected to processing steps resulting in the marbit flake having a thickness of less than 0.125 inch and/or a length: thickness aspect ratio in the range of 32:5-48:5.... Agent: General Mills, Inc. John A. O'toole, Esq.
20080305235 - Whey product and process: The invention provides a process for preparing a dried modified whey protein concentrate. A whey protein solution is used having less than 5% total solids and a combined calcium and magnesium concentration of less than 70 mmol/kg on a dry basis and a pH of 6.0-7.5. It is heated to... Agent: Knobbe Martens Olson & Bear LLP
20080305236 - Beverage, food composition and methods of making same: A food composition, comprising a beverage or a baked good which is arranged for human consumption, is prepared using a hemp derivative, for example a fibrous material from a hemp plant, a stalk from a hemp plant, a seedless portion of a hemp plant, or an entire hemp plant. The... Agent: Ade & Company Inc.
20080305237 - Cooking fat product with improved spattering behaviour: Method for improving the spattering behaviour of a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase comprising the steps a. selecting a cooking fat product containing 0-5 wt. % of a dispersed aqueous phase, b. selecting fat insoluble vegetable matter having a consistency which allows milling... Agent: Unilever Patent Group
20080305238 - Sclerotinia-resistant brassica: The invention provides Brassica plants and lines having an improved Sclerotinia sclerotiorum Disease Incidence (SSDI %) score and represented by, or descended from, NCIMB accession number 41397.... Agent: Pioneer Hi-bred International, Inc.
20080305239 - Heat stable flavouring compositions: One aspect of the present invention relates to particulate flavouring compositions having, based on the total weight of the composition, 0.1-40 wt % of flavouring substances, 10-90 wt % of one or more hydrocolloids, and 0.1-50 wt % of a lipid material having a melting point above 75° C. These... Agent: The Webb Law Firm, P.C.12/04/2008 > patent applications in patent subcategories. patents and inventions
20080299249 - Center-fill gum compositions incorporating triacetin: The present invention relates to compositions for a center-filled chewing gum product. The individual gum pieces include a center-fill composition surrounded by a gum region and optionally further surrounded by a coating. The chewing gum compositions include triacetin in the gum region and/or lecithin in the center-fill region, which reduces... Agent: Hoffmann & Baron, LLP
20080299250 - Chewing gum composition containing chokeberry: The present invention relates to a chewing gum composition containing chokeberry, to methods of preparing the chewing gum composition, and to uses of the chewing gum composition. Particularly, the present invention relates to a chewing gum compositions and related uses and methods wherein the bitter taste of chokeberry has been... Agent: Foley And Lardner LLP Suite 500
20080299251 - Process for preparing a food composition: A process for preparing a food composition that is easily removed from the container by contacting one or more hydrocolloids with water to prepare a colloidal solution, contacting the colloid solution with one or more food ingredients, and allowing the resulting mixture to form a solid mass having a gelatinous... Agent: Colgate-palmolive Company
20080299252 - Process for producing cheese: The present invention relates to a method for producing cheese comprising treating the cheese milk, or a fraction of the cheese milk, with phospholipase C and/or phospholipase D.... Agent: Novozymes North America, Inc.
20080299253 - Frozen composition based on yoghurt and fruit: A frozen composition based on yoghurt and fruit, containing: one or more fruits in pureed and/or juice form, representing from 30 to 49% or from 49.1 to 220% of the total weight of the composition, as fruit equivalent, from 51 to 70% by weight of yoghurt, and optionally one or... Agent: Young & Thompson
20080299254 - Method of making tofu using probiotic lactobaciulls: Disclosed is a process for the preparation of ground, processed and fermented bean curd (i.e., tofu) using probiotic lactobacillus. Bean curd is prepared from micronized full-fat soy flour without separating bean-curd dregs. Probiotic lactobacillus and transglutaminase enzyme are used for fermentative production of bean curd while no artificial coagulant is... Agent: Knobbe Martens Olson & Bear LLP
20080299255 - Juice beverages with probiotic bacteria: Fruit juice beverages comprising probiotic bacteria and fructooligosaccharides may be used for promoting growth of beneficial bacteria in the gut. Methods for preparing the fruit juice beverages are also disclosed. The methods can achieve a long shelf-life while maintaining high levels of bacterial viability. The probiotic bacteria may be added... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943
20080299256 - Process for starch liquefaction and fermentation: The presently disclosed subject matter provides improved processes for processing starch from plant sources, including processes for starch liquefaction, for simultaneous liquefaction and saccharification, and for the preparation of ethanol. These processes can be performed without a pH adjustment and at relatively low temperatures. The processes can involve the use... Agent: Syngenta Biotechnology, Inc. Patent Department
20080299257 - Method for producing chlorella fermented food: An object of the present invention is to provide a method for producing a chlorella fermented food in which a flavor and odor that are peculiar to algae are reduced while production of pheophorbide is suppressed. The method for producing a chlorella fermented food according to the present invention can... Agent: Rabin & Berdo, PC
20080299258 - Probiotic natural sweetener compositions with standardized levels of fiber and process to make: A natural prebiotic syrup concentrate with levels of inulin greater than 30% by weight.... Agent: Tod R Nissle
20080299260 - Extruded pet food product: Combined extruded petfood products which include respective amounts of a plurality of simulated, extrusion-produced food materials each having the appearance of the natural food counterpart thereof, and each preferably having the same, shape, size, color, texture, and taste of such counterparts. Preferably, the petfood products have at least two simulated... Agent: Hovey Williams LLP
20080299259 - Food product provided with individually apparent added ingredients: The inventive food product comprises a support consisting of a comestible material and comestible individually apparent added ingredients and is characterised in that a fixing product is applied in the form of a film to at least one surface of said product in such a way that it makes it... Agent: Birch Stewart Kolasch & Birch
20080299261 - Total mixed ration equine feed: An illustrative method of making a total mixed ration (TMR) equine biscuit including a fibrous material and one or more nutritional supplements may include suspending the one or more nutritional supplements with the fibrous material and impregnating the one or more nutritional supplements into the fibrous material. The biscuit may... Agent: Crompton, Seager & Tufte, LLC
20080299262 - Precharged ground coffee capsule, method for its production and apparatus for implementing said method: Taught herein are a precharged ground coffee capsule comprising a polygonal cross-section container body made of a liquid-impermeable material, the container body having an open end and a large axial opening formed in a bottom wall of the container body, two walls made of a liquid-permeable material being arranged on... Agent: Matthias Scholl
20080299263 - Coffee package which communicates usage indicia: A coffee package having a coffee product having a reduced density; a usage indicia associated therewith the coffee package; and a principle indicia having associated therewith the package.... Agent: The Procter & Gamble Company Global Legal Department - Ip
20080299264 - Coated food product, a composition, a method, and apparatus for making it: The technical field of the invention is that of manufacturing apparatuses for automatically making sausages. The present invention relates to a coated food product, in particular a sausage, to a composition for coating the food product, to a method of coating food products, and to apparatus enabling the method to... Agent: Cohen, Pontani, Lieberman & Pavane LLP
20080299265 - Fruit infused fat based table spread: A fat based mixture is used as a spreadable table spread, and is based on an edible oil table spread product which may be table butter, margarine, soft butter, and mixtures thereof. The edible oil table spread product is admixed was 0.5% to 3% by weight of anhydrous freeze-dried fruit,... Agent: Gowan Intellectual Property
20080299266 - Containers: Respiring biological materials can be stored in a sealed container having (i) an interior surface at least partly composed of a hydrophilic polymer composition and (ii) an auxiliary component through which oxygen and carbon dioxide can enter or leave the packaging atmosphere within the container.... Agent: Sheldon Mak Rose & Anderson PC
20080299267 - Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising xanthan and locust bean gum: Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-30% salt, and a gelling agent comprising xanthan and locust bean gum, in the absence of 0.5-60% by weight of herbs, vegetables,... Agent: Unilever Patent Group
20080299268 - Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and xanthan and locust bean gum: Concentrates for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% (pieces of) herbs, vegetables, meat, fish or crustaceans, 15-30% salt and a gelling agent comprising xanthan and locust bean gum.... Agent: Unilever Patent Group
20080299269 - Method and device for releasing a perfume or scent: A method for masking or modifying the olfactory or gustatory sensation generated in a user by a base product (7) includes releasing an aromatic or fragrant composition over time in a sequenced manner in relation to the release of the base product (7), the aromatic or fragrant composition being housed... Agent: Young & Thompson
20080299270 - Fat taste receptors and their methods of use: Fat taste receptors and methods for using the receptors to screen compounds that mimic fat taste are disclosed. The receptors can include G-protein coupled receptor proteins, such as GPR40 or GPR120. New methods for preparing foods are also disclosed that involve testing compounds in the assay system and then incorporating... Agent: Bell, Boyd & Lloyd LLP
20080299271 - Liquid foods and process for producing the same: The invention is to provide a process for producing a liquid food, characterized by subjecting at least one of coffee, a milk composition, a food material (liquid) containing a component(s) having an antioxidation ability (radical-scavenging activity) and mixed liquids containing one(s) of them to an electrolysis treatment and/or a current... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.
20080299272 - Method for protecting high moisture commodities during storage: A method to protect a high-moisture commodity during storage for later production of a product includes inserting the high-moisture commodity into a hermetic storage container having sufficiently low permeability, and storing the commodity in bag or in bulk for up to 9 months or more prior to producing the product.... Agent: Weingarten Schurgin Gagnebin & Lebovici, LLP Abbo
20080299273 - Method of reducing acryalmide by treating a food product: Disclosed is a method for making low acrylamide potato flakes. When the treated potato flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated flakes are used. The present invention is directed towards... Agent: Carstens & Cahoon, LLP
20080299274 - Method and apparatus for reducing the number of microbes during tandem operation: The invention relates to a method and an apparatus (2) for reducing the microbial count in particulate bulk material, in particular herbs and spices and other particulate foodstuffs, by treating batches of the bulk material with hot steam. In order to make better use of the thermal energy contained in... Agent: Lempia Braidwood LLC
20080299275 - Fruit infused vegetable fat based confectionery product: A vegetable fat based confectionery product for use as a confectionery coating or chip in food products comprises vegetable fat, which may be cocoa butter or fat used in compound chocolate, as a principal fat constituent. There is also included in the fat constituent 0.5% to 3% by weight of... Agent: Gowan Intellectual Property
20080299276 - Split-stream processing methods and systems for multi-phase food products: Methods and systems are disclosed for producing a multi-phase food product by processing different phases of the food product in separate streams using different processing conditions for each stream. The separate streams are combined to produce the multi-phase food product.... Agent: Carstens & Cahoon, LLP
20080299277 - Sweetening compositions: This disclosure relates to sweetening compositions that include (1) at least a sweetener selected from the group consisting of sucralose, acesulfame potassium, saccharin, aspartame, a stevia extract, neotame, cyclamate, a Luo Han Guo extract, a polyol, and a mixture thereof; (2) at least a preservative selected from the group consisting... Agent: Fish & Richardson P.C.
20080299279 - Calcium fortification of food powders: Calcium fortified dairy powders are produced using spray drying methods. The spray drying method includes adding a calcium supplement to dairy powder in a slurry tank. The slurry with the calcium supplement and the dairy powder is heated and further processed. The processed slurry is spray dried to form a... Agent: Westman Champlin & Kelly, P.A.
20080299278 - Heated buttermilk and cream for manufacturing cream cheese product: The present disclosure relates generally to the heating of buttermilk and cream for extended periods of time to provide a novel flavorant. The flavorant may be used to provide low-fat dairy products, such as low-fat cream cheese, with organoleptic properties similar to full-fat cream cheeses. The flavorant may also be... Agent: Fitch Even Tabin & Flannery
20080299280 - Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP
20080299281 - Emulsifiers and emulsions: An emulsifier which is a protein/polysaccharide conjugate derived from whey protein and a non-ionic polysaccharide, more particularly dextran, maltodextrin or gum Arabic, is described together with its application in emulsions and beverages.... Agent: Jones Day
20080299282 - Novel canola protein isolate: A novel canola protein isolate consisting predominantly of 2S canola protein and having equal to better solubility properties and improved clarity properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment or isoelectric... Agent: Sim & Mcburney
20080299283 - Coffee flavour modification process: The invention relates to a process for improving the flavour of roasted Robusta and Arabica quality coffee and is characterised by modifying roasted coffee flavour precursors in aqueous extracts of green coffee beans.... Agent: Fitch Even Tabin & Flannery
20080299284 - Health tea and method for preparing the same: Disclosed are health teas and a method for preparation thereof. The health tea comprises 4 to 6 wt. % of ginkgo leaves; 2 to 4 wt. % of Codonopsis lanceolata; 1 to 2 wt. % of Ganoderma lucidum; 3 to 5 wt. % of Solomon's seal; 1 to 3 wt.... Agent: Reed Smith LLP
20080299285 - Process for the preparation of ferri-succinylcasein: The invention is related to a new process for the preparation of ferri-succinylcasein.... Agent: Rankin, Hill & Clark LLP
20080299286 - Palatability enhancing compositions and foods for pets, and methods regarding the same: Palatability enhancing compositions for pet foods, and pet foods with increased palatability, are provided. In some embodiments, the compositions and pet foods contain tea, such as green tea. In some embodiments, the compositions and pet foods contain brewer's yeast, liver hydrolysate, phosphate, and green tea. Shrimp meal and Tuna meal... Agent: Dinsmore & Shohl, LLP
20080299287 - Process for the recovery of a brown food-grade sugar product from a sugar beet solution: The invention relates to an industrially useful process for the recovery of sucrose and/or non-sucrose components. The process comprises (i) providing a solution of sugar beet and/or sugar cane origin selected from molasses, sugar juices and liquors, wherein said sugar juices are non-nanofiltered during the process; (ii) subjecting said solution... Agent: Scully Scott Murphy & Presser, PCPrevious industry: Plastic article or earthenware shaping or treating: apparatus
Next industry: Coating processes
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