Food or edible material: processes, compositions, and products inventions 06/09

20090162474 - 2-methylthioethyl-substituted heterocycles as feed additives: P

20090162475 - Gum structure mixing systems and methods: A system and method for mixing and forming gum structures is provided. The system may include combinations of continuous and batch mixers arranged generally in series for mixing gum base ingredients with subsequent gum ingredients. In one embodiment, the system and method first forms a gum structure that is not... Agent: Reinhart Boerner Van Deuren P.C.

20090162476 - Parallel gum component mixing systems and methods: A system and method for mixing and forming gum structures is provided. The system may include combinations of continuous and batch mixers arranged generally in parallel and/or series for mixing gum base ingredients with subsequent gum ingredients. In one embodiment, the system and method first forms a gum structure that... Agent: Reinhart Boerner Van Deuren P.C.

20090162477 - High yield maize derivatives: A Method for producing triploid corn seeds and plants is described. The method comprises combining two parent inbreds of different ploidy levels, wherein one parent inbred is a tetraploid (4N) and the other parent is a diploid (2N) so as to produce a triploid hybrid corn seed; and cultivating the... Agent: Robert G. Lev

20090162478 - High melt lipids: The presently described technology relates to edible fatty acid ester compositions and methods of preparing the same. The described edible fatty acid ester compositions are prepared by blending a source of fatty acid or fatty acid ester with a polyhydroxy polyol and reacting the components under appropriate conditions to produce... Agent: Stepan Company C/o Mcandrews Held & Malloy

20090162479 - Process for producing soy sauce having reduced busho-shu: The present invention relates to a process for producing a soy sauce koji having a reduced Busho-shu which is one of the unpleasant smells of soy sauce, and a soy sauce koji having a reduced Busho-shu obtained by this production process. Specifically, the process for producing a soy sauce koji... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20090162480 - Cutinase for detoxification of feed products: The present invention relates to a method comprising treatment with cutinase for detoxification of feed products contaminated by the mycotoxin zearalenone.... Agent: Novozymes North America, Inc.

20090162481 - Live bacteria product: A live bacteria product including dormant viable bacteria suspended in a liquid carrier. The liquid carrier is sufficiently devoid of moisture so that substantially all of the bacteria will remain in a dormant state for several months or until applied to the target host. The carrier contains mineral oil and... Agent: Thomte Law Office, L.L.C.

20090162482 - Nutritional compositions for bees: A high-protein nutritional composition for bees including protein derived from at least two sources including corn gluten, lipid derived from at least two sources including corn gluten, and carbohydrate.... Agent: Quarles & Brady LLP

20090162483 - Sports beverage and method of making: Disclosed herein are sports beverage compositions in liquid drink form for optimizing muscle performance during exercise. The composition is formulated to contain an acid component and a flavor package that minimize off flavors and dry mouthfeel imparted by elevated levels of protein used in the beverage.... Agent: Cantor Colburn, LLP

20090162484 - Beverage having a non-sweetening amount of a potent natural sweetener: Beverage products including a non-sweetening amount of a potent natural sweetener are provided. Beverage concentrate compositions including a non-sweetening amount of a potent natural sweetener are also provided.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090162488 - Beverage products and flavor systems having a non-sweetening amount of monatin: Beverage products and flavor systems including a non-sweetening amount of monatin are provided. Beverage concentrate compositions including a non-sweetening amount of monatin are also provided. In addition, methods for making beverages are provided comprising the steps of providing said flavor system, providing at least one additional beverage ingredient, and mixing... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090162487 - Beverage products and flavor systems having a non-sweetening amount of rebaudioside a: Beverage products and flavor systems including a non-sweetening amount of rebaudioside A are provided. Beverage concentrate compositions including a non-sweetening amount of rebaudioside A are also provided. In addition, methods for making beverages are provided comprising the steps of providing said flavor system, providing at least one additional beverage ingredient,... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090162489 - Effervescent tablet for use as an additive in hot coffee or hot water and method of making same: An effervescent tablet for direct use as an additive in hot coffee or hot water includes one or more creamer additives, pH stabilizing agents, effervescence agents, and solubility agents. In one embodiment, the tablet includes dry coffee and, in another embodiment, the tablet excludes it. The creamer additive(s) may be... Agent: Gray Robinson, P.A.

20090162486 - Sports beverages containing carbohydrates: The present invention relates to functional beverages containing carbohydrates, containing at least one protein hydrolysate and isomaltulose and the use of isomaltulose and/or leucrose in a functional beverage containing protein hydrolysate.... Agent: BatemanIPLaw Group

20090162485 - Whey protein vehicle for active agent delivery: The present invention relates to whey protein micelles, a process for the preparation of aggregates of the sane and particularly to their use as a delivery vehicle for active agents in the field of nutrition or cosmetics.... Agent: Winston & Strawn LLP Patent Department

20090162490 - Calcium-fortified beverages and method of making thereof: A calcium-fortified beverage and method of making the beverage is provided. A calcium source is included that provides about 40% to about 65% of the calcium from calcium lactate and about 35% to about 60% of the calcium is provided from hydroxyapatite. A component may be included for at least... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090162491 - Brewing sachet: A brewing sachet (1) for brewing tea or tea-like substances, has a fluid-permeable envelope (3) which contains the tea or the tea-like substances, and with a holding element (2) arranged on the envelope (3). In order for the brewing sachet (1) to also be suitable for take-away drinks or likewise,... Agent: Collard & Roe, P.C.

20090162492 - Consumable candy drinking straw and a method of using the same: A drinking straw including an elongated hollow consumable candy shell made from glassified sugar, said candy shell having a cylindrical shape through which liquid is transportable by applying a suction pressure to an end of the candy shell is disclosed herein.... Agent: Berenato, White & Stavish, LLC

20090162496 - Bandolier format packaging: A product and method for producing a string of individual sealed, filled packages separated by perforations. A string of separate packages optionally may be enclosed in a cardboard or other container designed to sit in a pantry or other location for dispensing of individual units. Perforations in the packaging film... Agent: Carstens & Cahoon, LLP

20090162493 - Confectionery product: A confectionery product (10) comprises a first hollow chocolate body (11), located within a second hollow chocolate body (14). The exterior of the firt hollow chocolate body is substantially covered with a layer of inedible protective material (13). The protective material (13) may be an aluminium foil on which there... Agent: Hoffmann & Baron, LLP

20090162495 - Derivatives of di-carbonyl aromachemicals: An improved method for imparting a flavor to a product, the method comprising adding to the product an organoleptically effective amount of a dicarbonyl or a mixture thereof, the improvement comprising substituting for the dicarbonyl, an organoleptically acceptable derivative thereof having the formula (I) or (II), wherein m=0, 1 or... Agent: Womble Carlyle Sandridge & Rice, PLLC

20090162494 - Method of making chilled nutritional emulsions: Disclosed is a method of preparing a nutritional emulsion, said method comprising (a) forming an aqueous slurry, substantially free of fat, by combining a food grade surfactant with a polydextrose having an average degree of polymerization of at least about 10; (b) combining and homogenizing the aqueous slurry with fat... Agent: Ross Products Division Of Abbott Laboratories Department 108140-ds/1

20090162497 - Packaged consumer products and services and method thereof communicating a company's products and corporate values: A consumable article and a method for broadcasting a company's products and communicating corporate values is disclosed which includes providing a logo constructed as an alphabet letter formed from at least three groups of symbols, a first of the three groups representing one product category, a second of the three... Agent: Unilever Patent Group

20090162498 - Grain products having a non-sweetening amount of a potent sweetener: Comestible grain products are provided, e.g. cereal, oatmeal, snack bars, etc., including at least one grain constituent and a non-sweetening amount of at least one potent sweetener. The non-sweetening amount of potent sweetener may comprise a natural potent sweetener, an artificial potent sweetener, or a mixture of both. The non-sweetening... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090162499 - Grain products having a potent natural sweetener and a bulking agent: Grain products comprising at least one constituent of at least one grain, at least one potent natural sweetener and at least one bulking agent are provided, wherein the coating provides enhanced bowl life for the grain product. Methods of increasing bowl life of a grain product are also provided.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090162500 - Grain products having a potent natural sweetener: Grain products are disclosed comprising at least a grain base and a coating enrobing at least a portion of the base, having a sweetening amount of a potent natural sweetener present in the base and the coating.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090162501 - Beverage containing nitrous oxide and carbon dioxide: Disclosed herein are beverage compositions containing dissolved gases. The beverage compositions generally contain a mixture of dissolved nitrous oxide and dissolved carbon dioxide.... Agent: Cantor Colburn, LLP

20090162502 - Collagen concentrate, use thereof and also process for production thereof: A film-forming collagen concentrate is provided containing at least 18% by weight dry matter. At least 50% by weight of the protein of a homogeneous suspension produced from the concentrate in a 0.15 molar aqueous sodium dihydrogenphosphate buffer having a pH of 7 and a calculated dry matter fraction of... Agent: Attention: Klaus Schweitzer Propat, L.L.C.

20090162503 - Method for application of a shapable mass to a freely shapable object: The invention relates to a method for applying a shapable mass from an application head of a machine, corresponding to a desired design, onto a freely shapable object in the food and/or chemical industry according to the instructions of a controller. In an embodiment an image/photograph of the object is... Agent: Dykema Gossett PLLC

20090162504 - Processing technique to thaw partially frozen fruits and vegetables and incorporating solids: A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained... Agent: Carstens & Cahoon, LLP

20090162505 - Power spraying of agricultural products with wrinkled skins: Raisins that have been formed by field drying of grapes and that have been exposed to rain during the drying process that has caused solids, particularly sand, to become embedded in the surface folds of the raisins, are cleaned of such embedded solids by spraying with a mixture of pressurized... Agent: Townsend And Townsend And Crew, LLP

20090162506 - Methods of preparing food and a multi-compartment container and lid assembly for practicing the methods: Methods of preparing food and a divided container system used in the preparation. The container system has a master tray having an interior portion and a peripheral top edge, at least one insertable sub-tray positionable within the interior portion of the master tray, in which each sub-tray includes a peripheral... Agent: Albert W. Davis Jr.

20090162507 - Method of making complexed fat compositions: A process of preparing a complexed fat composition in a continuous process is provided. The process comprises mixing a cyclodextrin with a solvent in an in-line mixing system at a temperature of from about 180 to about 200° F. (82.2 to about 93.3° C.), thereby solubilizing the cyclodextrin; mixing fat... Agent: General Mills, Inc.

20090162508 - Juice extractor: A method and apparatus is described for pulping/liquidising the edible flesh within a fruit, especially a citrus fruit. The apparatus includes a blade that is attached at its middle to a shaft that is rotatable about a longitudinal axis. The blade is pivotable to the shaft and is inserted tip... Agent: Andrus, Sceales, Starke & Sawall, LLP

20090162509 - Sterilised nutritional beverage: One aspect of the invention relates to a sterilised nutritional beverage containing: 0.5-8 wt. % protein; 1-6 wt. % fat; 3-2 0 wt. % carbohydrates; up to 5 wt. % of optional other nutritional components; and 70-85 wt. % water; wherein the carbohydrates comprise, calculated on total weight of the... Agent: Unilever Patent Group

20090162510 - Use of alkoxylated flavones to intensify the sensory impression of alcohol: e

20090162511 - Natural sweetner comprising powdered luo han guo whole fruit extracts: The present invention provides a natural sweetener composition comprising powdered extracts of Luo Han Guo whole fruits, mogrosides, and one or more dietary fiber. In one embodiment, extracts obtained from Luo Han Guo whole fruits are first made into powder form. Mogrosides and/or mogroside-V are then added to the powder... Agent: Law Offices Of Albert Wai-kit Chan, PLLC

20090162512 - Method and an apparatus for rolling food dough and disk-shaped food dough manufactured by the method: These inventions provide a method and an apparatus for rolling food dough without causing slipping between the food dough and rolling rollers and without causing twisted shrinkages in the food dough, and disk-shaped food dough manufactured by the method. Further, these inventions relate to the disk-shaped food dough manufactured by... Agent: Myers Andras Sherman LLP

20090162513 - Rice hull composition: A consumable food composition is provided containing rice hull particles or blends of rice hull particles and bran. The food compositions have excellent fiber content and are advantageously nutritious.... Agent: Mcdermott, Will & Emery LLP Attn:IPDepartment

20090162514 - Production of pasta using rice bran and rice flour: The present invention provides a pasta product wherein a portion of the semolina used in pasta is substituted with stabilized rice bran resulting in a finished product having significantly more dietary fiber.... Agent: Mcdermott, Will & Emery LLP Attn:IPDepartment

20090162515 - Method of preparation of adapted foods: The present invention relates to a method of preparing adapted foods where the composition allows the facilitation of the acts of eating or drinking for dysphagic patients. The method comprises modulating the parameters of the rheological profile, consisting of firmness, cohesiveness, springiness, gumminess, chewiness and consistency. The adapted food composition... Agent: David S. Resnick

20090162516 - Edible, water-soluble film: An improvement in water-soluble polysaccharide films, such as pullulan films, by inclusion of carboxymethylcellulose (CMC) in the film is disclosed herein. The films exhibit surprisingly improved physical properties such as tear strength, and retain good water-solubility. The films optionally include other additives such as gelatin, plasticizers, and surfactants. Methods of... Agent: Marshall, Gerstein & Borun LLP

20090162517 - Chilled nutritional emulsions: Disclosed are nutritional emulsions comprising fat, protein and carbohydrate. The emulsions include a V-complex or aqueous phase comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10; wherein the nutritional emulsion has a first viscosity at 20° C. of less... Agent: Ross Products Division Of Abbott Laboratories Department 108140-ds/1

20090162520 - Protein-containing food product and coating for a food product and method of making same: A composition comprising about 10-65 weight % of a protein particulate material, about 35-90 weight % of a lipid-containing material, and no more than small amounts of an emulsifier, can be used as a coating composition for a food product, or as an ingredient in a coating composition for a... Agent: Jones Day

20090162518 - Stable nutritional powder: Disclosed are compositions comprising carbohydrate; lipid, comprising from about 0.25% to about 2.5 % lecithin by weight of total lipid; from about 90% to about 99.5% of intact protein by weight of total protein; and from about 0.5% to about 10% of at least one hydrolyzed protein selected from the... Agent: Ross Products Division Of Abbott Laboratories Department 108140-ds/1

20090162519 - Sweet food composition with low sugar contents: The present invention relates to a food composition comprising at least one natural and/or artificial sugar that is present in said composition at a suprathreshold concentration, characterized in that said food composition further comprises at least one sweet-enhancing ingredient chosen from the list comprising: benzaldehyde, ethylbutyrate, furaneol, vanillin, isoamylacetate, or... Agent: K&l Gates LLP

20090162521 - Stable nutritional powder: Disclosed are compositions comprising carbohydrate; lipid, comprising from about 0.25% to about 2.5% lecithin by weight of total lipid; from about 0.5% to about 10% hydrolyzed casein protein by weight of total protein; and from about 90% to about 99.5% intact protein by weight of total protein; wherein the compositions... Agent: Ross Products Division Of Abbott Laboratories Department 108140-ds/1

20090162522 - Induced viscosity nutritional emulsions comprising a carbohydrate-surfactant complex: Disclosed are nutritional emulsions comprising fat, protein, and carbohydrate, including: (A) an induced viscosity fiber system, and (B) a V-complex located within an aqueous phase of the emulsion and comprising a food grade surfactant complexed with a polydextrose having an average degree of polymerization of at least about 10, wherein... Agent: Ross Products Division Of Abbott Laboratories Department 108140-ds/1

20090162523 - Ginseng nutritious instant tea and preparation method thereof: The present invention relates to a ginseng nutritious instant tea comprising water-soluble active ingredients. The raw materials thereof mainly comprise tea, chrysanthemum and ginseng with a ratio: ginseng 10 parts, tea 80-120 parts, preferably 100-110 parts, chrysanthemums 60-100 parts, preferably 70-80 parts. The said tea is green tea and black... Agent: Ying Chen Chen Yoshimura LLP

20090162525 - Food product including one or more encapsulated omega-3 fatty acids and one or more fruit flavors: A food product is provided which includes at least one fruit juice, at least one omega-3 fatty acid and a supplemental amount of at least one fruit flavor. The at least one omega-3 fatty acid may be encapsulated and may include docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The supplemental... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090162524 - Food product including one or more omega-3 fatty acids and one or more fruit flavors: A food product is provided which includes at least one fruit juice, at least one omega-3 fatty acid and a supplemental amount of at least one fruit flavor. The fruit juice includes a not-from-concentrate (NFC) fruit juice. The at least one omega-3 fatty acid may be encapsulated and may include... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090162526 - Generation of plants with altered oil content: The present invention is directed to plants that display an altered oil content phenotype due to altered expression of a HIO1005 nucleic acid. The invention is further directed to methods of generating plants with an altered oil content phenotype.... Agent: Klarquist Sparkman, LLP

20090162527 - Plastic fat composition: e

20090162528 - Fruit sugar product and method of making the same: A fruit sugar product and a method of making it by first preparing a real fruit and preferably an organic fruit for dehydration. The fruit is then dehydrated by use of either an oven or an electric food dehydrator. The dehydrated fruit is then ground together with sugar to obtain... Agent: Richard B. Klar

20090162529 - Natural sweetener comprising powdered luo han guo whole fruit extracts: The present invention provides a natural sweetener composition comprising powdered extracts of Luo Han Guo whole fruits, mogrosides, and one or more dietary fiber. In one embodiment, extracts obtained from Luo Han Guo whole fruits are first made into powder form. Mogrosides and/or mogroside-V are then added to the powder... Agent: Law Offices Of Albert Wai-kit Chan, PLLC

20090155410 - Methods of increasing productivity in older sows while decreasing feed intake: The present invention provides methods for feeding older sows that beneficially reduce feed intake in older sows, yet improve pig survival and weaning weight of pigs from older sows.... Agent: Schwegman, Lundberg, Woessner & Kluth, P.A.

20090155408 - Novel nacl salt substitute, its use and products containing same: The present invention relates to a novel substitute for common salt NaCl, comprising at least one yeast extract, flour of aromatic nature and a low-sodium salt, and to its use as a salting agent. The invention also relates to the use of yeast extract and of flour of aromatic nature... Agent: Sughrue Mion, PLLC

20090155409 - Sustained release of nutrients in vivo: Nutritional compositions delivered in vivo in a time controlled manner sustainable over long periods of time, provide enhancing athletic performance, increased hand/eye coordination and concentration on the task at hand.... Agent: Frommer Lawrence & Haug

20090155407 - Use of food composition ingredients: Use of a combination of at least one B vitamin and at least one phytosterol or analogue or derivative thereof, for lowering blood pressure in a mammal.... Agent: Unilever Patent Group

20090155411 - Metabolically engineered lactic acid bacteria and their use: Mutants of lactic acid bacteria including Lactococcus lactis which are defective in pyruvate formate-lyase production and/or in their lactate dehydrogenase (Ldh) production and methods of isolating such mutants or variants are provided. The mutants are useful in the production of food products or in manufacturing of compounds such as diacetyl,... Agent: Browdy And Neimark, P.l.l.c. 624 Ninth Street, Nw

20090155412 - Enzymatic interesterification using stepwise changes in temperature for development of trans fat-free fats and oils: Disclosed herein is a method of preparing trans fat-free oils and fats by an enzymatic interesterification (EI), and trans fat-free oils and fats prepared by the method. Specifically, the method comprises the steps of: 1) mixing fully hydrogenated fat derived from vegetable oil with RBD olive oil; 2) adding lipase... Agent: Sughrue Mion, PLLC

20090155414 - Enhanced ethanol fermentation yields by removal of sugars via backset molasses: Embodiments of the invention relate to methods for increasing the rate of production in an ethanol fermentation by increased carbohydrate feeding and diversion of backset from recycling as process water in the fermentation. Novel products derived from the diverted backset are also provided.... Agent: Buchanan Ingersoll & Rooney PC (archer Daniels Midland Company)

20090155413 - Enzyme: The present invention relates to a variant xylanase polypeptide, or fragment thereof having xylanase activity, comprising one or more amino acid modifications such that the polypeptide or fragment thereof has an altered sensitivity to a xylanase inhibitor as compared with parent enzyme.... Agent: Frommer Lawrence & Haug

20090155415 - Laccase for detoxification of feed products: The present invention relates to a method for detoxification of feed products contaminated by the mycotoxin zearalenone.... Agent: Novozymes North America, Inc.

20090155417 - Additive for animal feed: To promote the digestion of an animal to thereby elevate the feed efficiency or prevent or ameliorate intestinal infections such as inflammatory intestinal injury of the animal, a combination of at least one fungus selected from Aspergillus sojae, Aspergillus tamarii, Aspergillus foetidus, Aspergillus niger, and Aspergillus oryzae with an acidic... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20090155416 - Fermented appetence factors without animal proteins for animals: The invention relates to appetence factors for animal feeding. More specifically, the invention relates to an appetence factor for animal feeding, obtained by fermentation with the aid of a yeast and which comprises at least one, in the absence of protein constituents of animal origin: a humidity (H) ranging from... Agent: Birch Stewart Kolasch & Birch

20090155418 - Abfb-1 gene of penicillium funiculosum: The invention relates to the abfB-1 gene of Penicillium funiculosum that codes for a type B α-L-arabinofuranosidase. This enzyme α-L-arabinofuranosidase can be incorporated in nutritional additives or in foods for animals for which it improves the digestibility and thus the nutritional value.... Agent: Oliff & Berridge, PLC

20090155419 - Microwavable food products: The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the... Agent: Fitch Even Tabin & Flannery

20090155420 - Food product with stabilized non-protein amino acids: A food product, like a beverage, is described. The food product has non-protein amino acid, like theanine, which is stabilized with antioxidants within the food product. The food product has at least 125 ppm non-protein amino acid and at least 25 ppm antioxidant.... Agent: Unilever Patent Group

20090155421 - Edible livestock feeding container: An injection molded livestock feed container that is biodegradable, edible and of feed-grade nutritional value is made from a mixture that includes corn gluten, magnesium oxide and glycerine and may further include calcium carbonate and fiber, such as soybean hulls, cotton seed hulls and sunflower hulls. The mixture is dry... Agent: Law Office Of John C. Mcmahon

20090155423 - Air currents for coating a food core: A process of creating a particulate encrusted food core comprises exposing a food core and a plurality of particulates to air currents. The air currents cause the particulates to collide with and adhere to the food core creating a particulate encrusted food core. The particulates may comprise granola and the... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090155422 - Method for preparing a beverage from a capsule: A method for preparing a beverage through a capsule (2) inserted in a beverage machine; the capsule comprising an enclosure (20) containing one or more beverage ingredients, wherein a brewing fluid is introduced in the enclosure to brew the said one or more beverage ingredients, wherein a brewed liquid is... Agent: K&l Gates LLP

20090155424 - Methods for preparing oat bran enriched in beta-glucan and oat products prepared therefrom: Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding... Agent: General Mills, Inc.

20090155425 - Methods for preparing oat bran enriched in beta-glucan and oat products prepared therefrom: Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding... Agent: General Mills, Inc.

20090155426 - Baked microwavable frozen bread and bakery products: A fully assembled frozen food product is provided which comprises a bread portion having a top portion and a bottom portion and having a filling between, and co-extensive with, the top and bottom portions, wherein the fully assembled frozen food product can be heated in a microwave oven to provide... Agent: Fitch Even Tabin & Flannery

20090155427 - Alginate crosslink coating of an edible alcohol: An encapsulated alcohol bead, and methods for producing and using the same, comprising a droplet of alcohol coated by a water-insoluble, alginate-based gel. The alginate-based coating comprises a plurality of pores having a diameter sufficient to allow the alcohol contained within each encapsulated alcohol bead to leach therethrough when the... Agent: Ice Miller LLP

20090155428 - Encapsulation of flavor components: Methods are provided for encapsulating flavor components. The methods may include the steps of providing a flavor component; mixing the flavor component with a syrup comprising carbohydrates and water to form a blend; and removing water from the blend at a temperature less than the melt temperature of the blend... Agent: Sutherland Asbill & Brennan LLP

20090155429 - Food package: Disclosed is a food package used for consumption by a patient who has undergone a weight-loss surgery. The food package includes a food product in a frozen form and a container for storing the food product. The food package further includes an air tight seal configured on the container for... Agent: Jay M. Schloff Intellipex PLLC

20090155430 - Films comprising liquid smoke and flavorants: A process for producing a film having incorporated or applied thereon or therein an additive such as liquid smoke is provided wherein the film comprises a liquid absorbent layer and an impermeable layer. The films can be used for producing a tubular casing or shrinkbag.... Agent: E I Du Pont De Nemours And Company Legal Patent Records Center

20090155432 - Calcium-enriched food product: The present invention is directed to a calcium-enriched chewable baked food product in which at least one piece of the food product provides the recommended daily DRI of elemental calcium. The calcium-enriched baked food product has a mouth feel, texture and taste substantially similar to a non-calcium-enriched baked food product.... Agent: Fulbright & Jaworski L.L.P.

20090155431 - Stick-shaped snack and method for producing the same: The present invention provides a method for producing a stick-shaped snack from a string-like dough 10 containing a cereal flour as a principal component, the method including: a baking step S6 of baking the string-like dough 10 provided with a plurality of non-through cuts 15 formed therein across the longitudinal... Agent: Posz Law Group, PLC

20090155433 - Food precursor composition, method for its production and uses thereof: There is disclosed a fluid or semi-fluid ready-to-use food precursor product being suitable for producing sauces, thickenings or pastry such as waffles, pancakes, muffins, sugar bread etc. The food precursor composition has improved storage stability and provides an improved end product as compared to corresponding known compositions. There is also... Agent: Frommer Lawrence & Haug

20090155434 - Process for production of highly enriched fractions of natural compounds from palm oil with supercritical and near critical fluids: From palm oil valuable compounds like the tocochromanols, carotenoids, phytosterols, and others can be derived. Enrichment to highly concentrated fractions is hindered by the enormous number of components involved, the very low volatility, the very low solubility of many of the compounds in organic solvents, and the high viscosity of... Agent: Roberts & Roberts, LLP Attorneys At Law

20090155435 - Flip tray: A flip tray is provided that includes a transparent, compartmentalized container body and a flexible sealing sheet sealed to partition walls and to the peripheral rim of the compartmentalized container body. Plant material with active respiratory activity such as fruits and vegetables are disposed in the compartments of the transparent... Agent: Nixon & Vanderhye, PC

20090155436 - Fluid container with a disposable filter: Embodiments of a fluid container with a disposable filter have been presented. In some embodiments, the filter includes a housing having a top and a bottom, a first integral strainer coupled to the top, a second integral strainer coupled to the bottom, and some filtration particles stored within the housing... Agent: Blakely Sokoloff Taylor & Zafman LLP

20090155437 - Continuous system for processing particles: A method for removing contaminants from a material (39), such as resin particles, includes the steps of providing a vessel (50), directing a cleaning fluid (41) into the vessel (50), transferring the material into the vessel (50), moving the material within the vessel (50), and removing contaminants from the material... Agent: Roeder & Broder LLP

20090155438 - System and apparatus for removing trim from dough products: A system for removing trim from sheet dough including a belt defined by an upper edge, lower edge, an interior surface, and an exterior surface, wherein a plurality of brushes extend from the lower edge of the belt at an orientation substantially perpendicular to the lower edge, an idler sprocket... Agent: General Mills, Inc.

20090155439 - Mechanical extrusion process for stabilizing cereal and oil seed bran and germ components: The present invention provides a mechanical extrusion stabilization process for whole grains having a shelf life of at least 12 months. Whole grain food compositions using the stabilized bran of the present invention, and blended compositions are also described.... Agent: Mcdermott, Will & Emery LLP Attn:IPDepartment

20090155440 - Salt enhancing compounds and use: Use as a salt enhancer and flavour of S- or O-carboxyalkylated amino acids and peptide compounds of formula I and consumables or flavour compositions comprising such compounds. Method of flavouring consumables, in particular of replacing sodium from said consumables by employing said compounds while using a reduced salt content, or... Agent: Norris, Mclaughlin & Marcus

20090155441 - Partial sugar replacement with single high intensity sweetener acesulfame k: The invention concerns a method of reducing the amount of added sugar in food and beverages, comprising adding a fraction of the typically added amount of sugar to the food or beverage, wherein the lost sweetness is compensated with Acesulfame K as the only high intensity sweetener.... Agent: Hammer & Associates, P.C.

20090155442 - Method for enhancing delivery and uniformity of concentration of dietary ingredients: An effervescent dietary composition for enhancing the delivery of a dietary ingredient to a human comprises dissolving an effervescent containing dietary ingredient and two ingredients capable of reacting to produce effervescence in water. Once the mixture has completely dissolved the solution is immediately ingested, and an effective amount of a... Agent: Torys LLP

20090155443 - Controlled gelation of protein mixture: The present invention provides a method for modifying the aggregation behaviour of a mixture of gelling proteins by glycosylation. By glycosylation of proteins a shift in denaturation temperature is brought about which results in a modified aggregation behaviour of protein mixtures and consequently the gelling process occurs differently. The invention... Agent: Foley And Lardner LLP Suite 500

20090155444 - Protein extrudates comprising whole grains: The present invention relates to food materials containing a high concentration of vegetable protein and whole grains and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and whole grains, processes for manufacturing such protein extrudates, and the use of... Agent: Solae, LLC

20090155446 - Process for the preparation of a flavoring concentrate, and a flavoring concentrate: The present invention relates to processes for the preparation of a flavoring concentrate, to a flavoring concentrate which can be prepared by a process according to the invention, to products comprising one or more flavoring concentrates according to the invention, and to processes for the concentration of flavoring and/or aromatic... Agent: Connolly Bove Lodge & Hutz LLP

20090155445 - Tingling and salivating compositions: A sensate composition that includes a salivating component, a tingling component and a flavor, the salivating component being formed of at least a mixture of citric, malic and succinic acid, or one of each of their salts, and the tingling component being formed of a Jambu oleoresin, spilanthol, any extract... Agent: Winston & Strawn LLP Patent Department

20090155448 - Organic protein extrudates and preparation thereof: The present disclosure relates to organic protein extrudates using organic soy proteins as starting materials and food products containing these organic protein extrudates. As a result of using organic starting materials, the organic protein extrudates have a higher concentration of fat and dietary fiber. Moreover, the present disclosure relates to... Agent: Solae, LLC

20090155447 - Protein extrudates comprising omega-3 fatty acids: The present invention relates to food materials containing a high concentration of vegetable protein and omega-3 fatty acids and processes for their manufacture. More particularly, the present invention relates to protein extrudates containing high concentrations of soy protein and omega-3 fatty acids, processes for manufacturing such protein extrudates, and the... Agent: Solae, LLC

20090148554 - Packed beverage for lipid combustion promotion: P

20090148555 - Dihydroxy-acid dehydratase gene and use thereof: The present invention relates to an dihydroxy-acid dehydratase gene and use thereof, in particular, a brewery yeast for producing alcoholic beverages having superior flavor, alcoholic beverages produced with said yeast, and a method for producing said beverages. More particularly, the present invention relates to a yeast whose level of producing... Agent: Drinker Biddle & Reath (dc)

20090148556 - Brewery plant and method: A brewery plant with at least one mash container, a lauter tun, a wort pan and a water housing, wherein at least part of the thermal energy requirement of the brewery is covered with solar collectors, and the solar collectors directly or indirectly heat a fluid. Also, a brewing method... Agent: Marshall, Gerstein & Borun LLP

20090148557 - Foamed food comprising soybean flour as the main component: Disclosed are dough for foamed food and foamed food such as bread, containing soybean flour as a main raw material, with containing neither wheat flour gluten nor silk fibroin, capable of forming a sponge-like crosslinked network structure, and dough for foamed food and foamed food such as bread, containing soybean... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20090148558 - Method of producing mushroom mycelia based meat analog, meat analog produced thereby, low calorie synthetic meat, meat flavor and meat flavor enhancer comprising the meat analog: Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a low-calorie synthetic meat and a meat flavor comprising the meat analog. The meat analog can be produced from mushroom mycelia within a short period of time in a cost and effort effective... Agent: Cantor Colburn, LLP

20090148559 - Process for the production of compositions containing ribonucleotides and their use as flavouring agents: The present invention describes a process to produce a composition containing 5′-ribonucleotides wherein a microorganism is subjected to autolysis under conditions at which a substantial part of the RNA remains in a form degradable into 5′-ribonucleotides and at which a substantial part of the RNA remains associated with the cell... Agent: Nixon & Vanderhye, PC

20090148561 - New strains of lactobacillus paracasei: New strains of lactobacillus paracasei which can be used as probiotics in dairy products and which are characterized in surviving the gastrointestinal passage and giving a palatable cheese product when used as an adjunct in cheese manufacturing. The invention especially refers to the new strains Lactobacillus paracasei 8700:2, DSM 13434,... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20090148560 - Pet foods: w

20090148565 - Flavoring agents: The invention provides a flavoring agent comprising animal tissue or flesh extract, fruit or vegetable seed, leaf, bark, or herbaceous compound extract and a process for preparing the flavoring agent. The flavoring agent can be used in a variety of food products.... Agent: Leydig Voit & Mayer, Ltd

20090148563 - Gum arabic binding system for savory crunchy granola bars: A savory food binder composition comprising: between about 25 to about 50% by weight of moisture content, between about 15 to about 25% by weight of a fat, between about 20 to about 30% by weight of a food hydrocolloid, and between about 10 to about 30% by weight of... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090148564 - Immunoglobulin and fatty acids: The present invention relates to a composition comprising 0.1-10 w/w % immunoglobulin (Ig), 4-14 w/w % saturated fatty acids, 4-14 w/w % mono-unsaturated fatty acids and 0-5 w/w % poly-unsaturated fatty acids, wherein the weight percentages are based on the content of dry matter in the composition. In particular it... Agent: Foley And Lardner LLP Suite 500

20090148562 - Whole grain rice compositions and coating methods: The present invention relates to compositions of matter comprising a rice grain, which has been at least partially milled, and, on the surface of the rice grain, a coating comprising bran, a material which increases the fiber value of the composition, or a combination thereof. The present invention provides for... Agent: Woodcock Washburn LLP

20090148566 - Carbohydrate and electrolyte replacement composition: The present invention discloses novel compositions and methods. These compositions and methods may be used to attenuate or reverse the effects of dehydration or other adverse effects of exercise, heat or other activity which causes bodily fluid loss. The novel compositions comprise carbohydrates, electrolytes and water along with flavoring agents.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090148567 - Food product system and associated methods: A food product system preferably includes an edible handheld container and an edible core product adapted to be detachably connected to a skewer and selectively carried by the container. The core product may be detached from the skewer and selectively carried by the container as the skewer is moved from... Agent: Mark R. Malek, Esquire The Torpy Group, P.l.

20090148568 - Candy composition with excellent sweetness and candy using the same: The above object can be accomplished by providing a deliciously sweet candy composition which comprises sugar alcohol as a main raw material and comprises high sweetness intensity sweetener (E), flavoring components (A) maltol and (B) furaneol as essential components, each in an effective amount, and an effective amount of at... Agent: Weingarten, Schurgin, Gagnebin & Lebovici LLP

20090148569 - Faux cake with edible portion: A simulated edible cake, comprising a base, a core having a predetermined shape attached to the base and a portion of the core including a notch for receiving at least one piece of edible cake. The core of the cake is covered with at least one layer of edible crust... Agent: Kane & Co., PLC

20090148570 - Hydrogen elimination and thermal energy generation in water-activated chemical heaters: Less hazardous methods for generating thermal energy for heating water, medical supplies or comestible products using improved flameless chemical heaters/flameless ration heaters by novel chemical or electrochemical means, each capable of suppressing the generation of hydrogen gas. Remote unit self-heating meals may be more rapidly heated by forming a reaction... Agent: Simpson & Simpson, PLLC

20090148571 - Disposable spreading device for edible spreadable compounds: A single use disposable spreading device to be used with pre-attached edible spreadable compounds such as butter, cream cheese, peanut butter and the like. Compounds are attached to spreader and have a protective cover over them to protect them until they are ready to be spread. The device has a... Agent: Ronald F. Reda

20090148572 - Concentrate for preparing a bouillon, soup, sauce, gravy or for use as seasoning, the concentrate comprising particulates and gelatin and starch: 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, 3-30% salt and a gelling agent comprising gelatin and starch.... Agent: Unilever Patent Group

20090148573 - Affinity of hardly soluble or insoluble substance solvent by water-soluble xylan: One object of the present invention is to provide a method of improving the affinity of a solvent for the surface of a hardly soluble or insoluble substances. Further object of the invention is providing a molded article comprising a hardly soluble or insoluble substances using the solution of a... Agent: Mark D. Saralino (general) Renner, Otto, Boisselle & Sklar, LLP

20090148574 - Humectant infused jerky treat: The invention relates to compositions and methods for making human consumable jerky treats. The invention provides moist, flavorful jerky treats and methods for making such treats.... Agent: Polsinelli Shughart PC

20090148575 - Packaging material comprising a coating with microcapsules: e

20090148576 - Methods for preparing oat bran enriched in beta-glucan and oat products prepared therefrom: Dry milling methods for preparing oat products enriched in the content of β-glucan and methods for preparing foodstuffs incorporating such an enriched oat product especially ready-to-eat cereals are provided. Heat conditioned dehulled oats are dry milled to form a coarse whole non defatted oat flour and then, without a preceding... Agent: General Mills, Inc.

20090148577 - Food article end detection system for a food article slicing machine: A food article end location detecting system for a food article slicing machine. The system includes a sensor located so that each food article passes a sensing range of the sensor as the food articles are loaded onto a food article feed apparatus. The system has instructions for calculating the... Agent: The Law Office Of Randall T. Erickson, P.C.

20090148578 - Amorphous silicon powder and its production method: A production method of amorphous silicon oxide powder comprises a step of preparing a wood, agricultural crop or plant containing hexose and/or pentose and silicon oxide as a starting raw material, a step of hydrolyzing the starting raw material with nitric acid, hydrochloric acid, sulfuric acid, phosphoric acid or organic... Agent: Clark & Brody

20090148579 - Method for preparing precooked frozen shellfish in packaging suitable for cooking: A method of preparing precooked and packaged frozen shellfish, such as shrimp, crabs and crawfish having an extended shelf life. The shellfish are boiled in an aqueous cleaning solution containing an effective amount of one or more food grade acids and an antioxidant. They are then quenched in an aqueous... Agent: Kean, Miller, Hawthorne, D'armond, Mccowan & Jarman, L.L.P.

20090148580 - Use of natural agave extract as a natural sweetener replacing other added sweeteners in food products and medicines: This invention is about using natural AGAVE extract as a sweetener, to replace all or part of the high-calorie sugars and or artificial sweeteners added in foods and medicines promoting an important reduction of calories and the elimination of artificial sweeteners by using natural AGAVE extract as the main sweetening... Agent: James Ray Crawford

20090148581 - Production of multi-grain, whole-grain, soft and crunchy sheeted snacks: The present invention discloses a method for making a multi-grain, whole grain baked snack food product with a soft, crunchy texture similar to a cracker. Ingredient formula ranges have been determined that maximize the amount and number of nutritious whole grains present in the snack food, while still keeping the... Agent: Carstens & Cahoon, LLP

20090148582 - Solid alcohol product and process: A solid, edible ethanol containing product which may be either a rubbery solid or a hard solid that is frozen about 24.8° F. (−4° C.). The product contains gelatin and the ethanol may be provided in the form of selected alcoholic beverages.... Agent: Mcnair Law Firm, P.A.

20090148583 - 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

20090148584 - Endurance bar: A nutritional composition for enhancing endurance comprising one or more carbohydrates including galactose, fat, protein, fibre, and optional further ingredients, wherein the ratio of carbohydrates: protein is in the range of about 2:1 to about 4:1 and wherein at least 50% of the protein is selected from a group consisting... Agent: Caesar, Rivise, Bernstein, Cohen & Pokotilow, Ltd.

20090148585 - Low carbohydrate fiber containing emulsion: An edible emulsion with insoluble fiber is described. The edible emulsion is suitable for use as a base for making reduced oil food products. The reduced oil food products made with the edible emulsion having insoluble fiber have consumer acceptable viscosities and texture and sensorial properties consistent with full fat... Agent: Unilever Patent Group

20090148586 - Citrus juice sacs with aroma addition: Described is a mixture comprising or consisting of intact, separated citrus juice sacs with aroma addition, wherein these citrus juice sacs have based on their total weight an aroma content of 50 ppm (0.005% by weight) or more.... Agent: Connolly Bove Lodge & Hutz LLP

20090148587 - Feeding horses: A method of preparing hay for feeding to a horse includes placing the hay within the upper compartment of a vessel containing a mesh grid that divides the interior of the vessel into upper and lower compartments, and introducing steam into the lower compartment by means of an atomiser containing... Agent: Melvin I. Stoltz, Esq.

20090148588 - Frozen fruit and vegetable bars and methods of making: The present invention relates to a method of manufacturing a frozen food product and to a frozen food product made thereby.... Agent: Usda-ars-office Of Technology Transfer Patent Advisors Office

20090148589 - Corn protein concentrates: The invention provides for corn protein concentrates (CPC). The CPC described herein can be used in feed products for consumption by companion animals and animals raised for commercial purposes.... Agent: Fish & Richardson P.C.

20090142442 - Gut microbiota in infants: The use of a whey predominant protein source and lactose in the manufacture of a nutritional composition for promoting the development of an early bifidogenic intestinal microbiota in infants fed with the nutritional composition wherein the nutritional composition has a protein content of less than 2.1 g protein/100 kcal and... Agent: K&l Gates LLP

20090142443 - Multi-region chewing gum with actives: Some embodiments of the present invention include multi-region chewing gum compositions containing at least one active in a solid candy composition and an elastomer region, specifically where the active is caffeine. Methods of masking off-tastes of active ingredients are provided. Further, methods of manufacturing a caffeinated solid candy center fill... Agent: Hoffmann & Baron, LLP

20090142444 - Particulate coating processing: The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form.... Agent: Hoffmann & Baron, LLP

20090142445 - Methods for producing a vegetable product: The present invention relates to methods for producing vacuum packed pre-boiled vegetable products as well as to for packaging a vegetable product. TIhe invention further relates to vacuum packed pre-boiled vegetable products obtained by the methods of the present invention, wherein an effective amount of an oxidoreductase enzyme composition is... Agent: Novozymes North America, Inc.

20090142446 - Method of producing foaming alcoholic drink and foaming alcoholic drink produced by using the method: The production method of an alcoholic beverage with foaming properties, in which a pre-fermentation liquid is processed using a syrup containing sources of carbon, sources of nitrogen, hops, coloring matter, an improving substance for generating foam and for foam stability, and water as raw materials without using barley, wheat and... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, P.C.

20090142447 - Mashing process: The present invention provides processes for producing a brewers wort comprising forming a mash from a grist, and contacting said mash with a pullulanase.... Agent: Novozymes North America, Inc.

20090142448 - Cereal grain treatment and mash preparation for by-products: An apparatus and method for dry treatment of grain comprises a grain peeler for mechanically treating pre-cleaned grain to remove flour bran and coarse bran to a peeling depth of about 4% to 9% with simultaneous separating of the flour bran; an aspiration separator separating coarse bran based on particle... Agent: Price Heneveld Cooper Dewitt & Litton, LLP

20090142449 - Tofu production method: The tofu production method is a process for producing tofu that uses transglutaminase enzyme to improve the texture and elasticity of the tofu, so that soft or silken tofu is more resistant to mechanical abuse during food preparation, and firm tofu can be sliced. The amount of transglutaminase is less... Agent: Litman Law Offices, Ltd.

20090142450 - Frozen confections: A frozen confection is provided, having a pH of from 4 to 6 and comprising (by weight of the confection) 2-12% of fructo-oligosaccharides and 0.6-4% of a buffer. A process for making the frozen confection is also provided.... Agent: Unilever Patent Group

20090142451 - Calcium enrichment compositions method of production thereof and use: The present invention concerns a stable calcium composition, a process for its preparation and its use for enriching food and beverages. The calcium composition comprises a calcium source, a citrate and a metal source selected from alkali and/or alkaline source.... Agent: The Nath Law Group

20090142452 - Dissolvable orally consumable flavored sensual enhancement films: An orally consumable flavored film that adheres to the skin is provided and includes at least one flavoring agent, at least one film forming agent, a filler, a plasticizer, and a binder or thickener. The film is used in a method for delivering oral, olfactory, or sexual enhancement or stimulation... Agent: Dinsmore & Shohl LLP

20090142453 - Nutraceutical coatings fo fruits and vegetables: A preharvest coating for fruits, vegetables and other plants includes a primary ingredient for protecting the fruit, vegetable or plant from physical harm or damage during growing and harvesting and/or for enhancing the appearance of the fruit, vegetable or plant. In addition, the coating includes a nutraceutical component that may... Agent: Mann Law Group

20090142454 - Reclosable container for sliced food products: A reclosable food package for sliced food products to be maintained in a shingled arrangement and to provide convenient top access to the food product, the package including a rigid base member forming a compartment for receiving the food product and a rigid lid secured to the base. Advantageously, the... Agent: Fitch Even Tabin & Flannery

20090142455 - Dessert food package: A food tray and a method of using the food tray to prepare foods at different temperatures for consumption are provided. The food tray comprises an outer bowl, an inner bowl, and wrapping. The outer bowl contains a first food product, and the inner bowl contains a second food product.... Agent: Merchant & Gould - Conagra

20090142456 - Polymeric sheets and articles wrapped therewith: A polymeric sheet having low density and comprising a low to non-existent amount of cyclic olefinic polymers (COP) and/or cyclic olefinic copolymers (COC). The overall density of the sheet may be lower than water. The sheet may be stretched and then heat shrinked onto an article. The sheet may be... Agent: The Nath Law Group

20090142457 - Colouring casing for stuffed meat products and production process: The present invention relates to an artificial casing for the preparation of stuffed meat products which comprises a reducing sugar, capable of providing a pleasant golden brown colour to said stuffed meat product once heat treated. Likewise, the invention relates to a process to produce said artificial casings, the meat... Agent: Notaro & Michalos P.C.

20090142458 - Portable electric cooler: The technology described herein provides a device and methods for meat storage, tenderizing, and aging in a temperature and humidity controlled environment. A portable electric cooler is disclosed having first and second sets of low pressure coils coupled to a compressor and three-way solenoid valves in order to alternate in... Agent: George R. Reardon

20090142459 - Process for demineralizing whey and product therefrom: A process has been found for demineralizing whey which results in usable by-product streams, comprising softening the whey, and then applying bipolar electrodialysis to the softened whey to recover valuable by-products and product streams, demineralized whey, dilute acid and dilute caustic.... Agent: General Electric Company Ge Global Patent Operation

20090142460 - Process for injection of particles in food: The present invention relates to a process for injection of refrigerated suspended particles into food products and the products resulting from such process. The present invention applies to the food industry in the field of meat products, and reveals those characteristics which are relevant for the process of preparation of... Agent: Barnes & Thornburg LLP

20090142461 - Nixtamalization procedure and equipment used in said procedure: The invention relates to the dough and pancake industry, and all new industries wherein a product undergoes nixtamalization. The invention more particularly relates to a nixtamalization process involving a rotary reactor, having improved operation parameters that are defined for optimum operation. The conditions of the inventive system are advantageous over... Agent: Iphorgan, Ltd.

20090142462 - Frozen product and method for its production: A method of producing an extruded water-based frozen composition having a high ice content, using a screw barrel extruder having a barrel provided with an inlet and an exit die, the method comprising (a) feeding an unfrozen composition into the barrel of the extruder via the inlet thereof, the unfrozen... Agent: Unilever Patent Group

20090142463 - Double handle kitchen knife: A double handle knife is described with secondary handle rotatable upon a pivot post. In further embodiments: the secondary handle is mounted to top front of the blade: at a fixed angle; by splined means; or by indexable means. Attachments convert single handle knife into double handle knife functioning identical... Agent: Brian William Hayes

20090142464 - Frozen confections: A frozen confection is provided, having a pH of from 4.7 to 5.5 and comprising (by weight of the confection): 10 to 35% sweeteners; 0.6 to 3% of a buffer; at most 2% protein; and at most 2% fat. A process for making the frozen confection is also provided.... Agent: Unilever Patent Group

20090142465 - Method for preparing a flour tortilla: f

20090142466 - Processing device and methods of use: A device is described for the production of an aerated and mixed product such as a frozen fruit treat. The device includes an auger that has two threaded sections and two separate shaped sections. In addition, the frozen material is fed to the auger in a right angle direction to... Agent: Greer, Burns & Crain

20090142467 - Aerated fat-continuous products: An aerated fat-continuous product comprising hydrophobin is provided. Processes for producing the product are also provided.... Agent: Unilever Patent Group

20090142469 - Protein-free creamers, stabilizing systems, and process of making same: Protein-free creamer compositions and stabilizing systems contained therein. The creamer composition includes an emulsifying component of at least two low molecular weight emulsifiers in relative amounts sufficient to provide a stabilized emulsion, a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount sufficient to maintain homogeneity... Agent: Winston & Strawn LLP Patent Department

20090142468 - Shelf stable liquid whitener and process of making thereof: A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media... Agent: Winston & Strawn LLP Patent Department

20090142470 - Process for the hydrogenation of unsaturated triglycerides: The invention is directed to a process for the hydrogenation of unsaturated triglycerides in the presence of a supported precious metal catalyst and hydrogen, in which process a precious metal catalyst is used, comprising an aggregate of solid support, precious metal nano particles and surfactant or polymer.... Agent: Basf Catalysts LLC

20090142471 - Plant isoflavonoid hydroxylases and methods of use thereof: The invention provides plant isoflavonoid hydroxylase coding sequences. Also provided are constructs comprising these sequences, plants transformed therewith and methods of use thereof. In certain aspects of the invention, plants transformed with the nucleic acids are provided exhibiting improved pest and disease resistance. Plants provided by the invention may also... Agent: Sonnenschein Nath & Rosenthal LLP