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Food or edible material: processes, compositions, and products December patent applications/inventions, industry category 12/09

20090324773 - Freeze-dried, dairy or dairy-substitute compositions and methods of making and using: The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.... Agent: Gerber Products Company

20090324774 - Method for feeding mother pig: In a method for feeding pigs, by administering a Grifola-derived substance selected from one or more of dried Grifola, dried Grifola powder and a Grifola extract to mother pigs, particularly to postpartum mother pigs, good conditions of mother pigs can be maintained and the stillborn piglets and the death rate... Agent: Lucas & Mercanti, LLP

20090324775 - Method of producing a bright, yeast fermented beverage: The invention relates to a method of producing a bright, yeast fermented beverage, said method comprising the continuous production of wort from mash. More particularly, the present method comprises: a. mashing in a particulate, starch-containing raw material with water and enzymatically hydrolysing the starch to fermentable sugars; b. continuously producing... Agent: Foley And Lardner LLP Suite 500

20090324776 - Cysteine granules and use thereof as bifidobacterium animalis lactis growth stimulants: The present application relates to an inoculum that is particularly suitable for the direct inoculation of at least one strain of Bifidobacterium animalis ssp. lactis in a dairy substrate, for the conversion of said dairy substrate into a fermented dairy product. This inoculum comprises, in mixture or in collection form,... Agent: Birch Stewart Kolasch & Birch

20090324777 - Method of producing a palatability enhancer that can add health value to foodstuffs: The present invention relates of a method of producing an enzymatic digest of proteinaceous material which can improve the palatability and health value of foodstuffs to which it is added. In particular but not exclusively, the invention involves a method where bioactive compounds are released to increase the health value... Agent: Dykema Gossett PLLC

20090324778 - Novel preparation of phosphodiesterase of plant origin: The present invention relates to the preparation of a 5′-phosphodiesterase extracted from sorghum, and to its use for the preparation of a composition rich in 5′-nucleotides, in particular of a yeast extract.... Agent: Young & Thompson

20090324779 - Method for processing sprouted cereal, malt product, fermented malt drink, and food and drink: A method for processing a sprouted cereal in which an enzymatic activity in the sprouted cereal is reduced by bringing the sprouted cereal into contact with water vapor.... Agent: Drinker Biddle & Reath (dc)

20090324780 - Dimpled food product: Food products are provided comprising a base food material having one or a plurality of surface pockets and two closed ends comprising the base food material, wherein each of the surface pockets are connected by one or more longitudinal extent of the base food material, along a longitudinal aspect of... Agent: Woodcock Washburn LLP

20090324781 - Apparatus and method of toasting sandwiches without heating the sandwich filling: An apparatus and method of preparing and serving a sandwich which is prepared in advance and stored in a refrigerator. The sandwich is toasted in a heating apparatus such that the bread is selectively toasted while the contents remain substantially cold. The toasting apparatus has a heater, a blower and... Agent: Hodes, Pessin & Katz, P.A.

20090324782 - Packaging of respiring biological materials: Packaging of respiring biological materials, particularly bananas and other fruits, in sealed containers. The containers preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. Using appropriate containers and appropriate controlled atmospheres around the container, the respiring materials can be stored... Agent: Sheldon Mak Rose & Anderson PC

20090324783 - Package for carbonated beverage: A package (1) with carbonated beverage wherein the package is at least substantially manufactured from film material and is closed by at least one sealed joint (7, 12) and/or glued joint.... Agent: Pearne & Gordon LLP

20090324784 - Methods for reducing the sensory effects of odorous compounds: The present invention is directed to compositions containing a food product capable of developing a volatile, malodorous sulfur-containing and/or nitrogen-containing compound after packaging, and a pristine metal in an amount sufficient to minimize the sensory effects of the volatile, malodorous compounds at a time of use.... Agent: Sterne, Kessler, Goldstein & Fox P.l.l.c.

20090324785 - Food cooking control method and device: The invention relates to a food cooking control method and device. The method includes the following steps in which: at least one temperature detection device is inserted into a food; a final equilibrium temperature is defined; the detection device is positioned inside the food in a pre-determined detection zone so... Agent: Ratnerprestia

20090324786 - Underwater pressure arc discharge system for disinfection of food and food products: A method for reducing and/or eliminating bacterial contamination in a food product includes immersing the food product in the tank containing a fluid and discharging a pressure arc beneath the surface of the fluid wherein the pressure arc is effective in disrupting cell equilibrium and/or inactivating the bacteria. A system... Agent: Amin Talati, LLC

20090324787 - Deodorized plant colorant derived from ipomoea batatas (as amended): The colorant of the invention derived from Ipomoea Batatas can be prepared by subjecting an adsorption-treated product of an Ipomoea Batatas colorant extract to at least one treatment selected from adsorption, ion exchange, acid treatment, enzyme treatment, and membrane separation, so that the concentration of the aroma components contained therein... Agent: Kratz, Quintos & Hanson, LLP

20090324788 - Coumalic acid to inhibit non-enzymatic browning in teas: A tea beverage product that includes at least one tea component as well as coumalic acid or its salt to inhibit non-enzymatic browning of the tea beverage product. The tea component may be a green tea component, red tea component, black tea component, white tea component or a blend of... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090324790 - Methods and systems for reconditioning food processing fluids: The present invention is directed to methods and systems for reconditioning a used food processing fluid. The reconditioned fluids can be used in an upstream or downstream food processing application.... Agent: Ecolab Inc.

20090324789 - Peracid and 2-hydroxy organic acid compositions and methods for treating produce: Methods and compositions for treating produce to control microorganisms are provided. The method treats produce by contacting the surface of the produce with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from... Agent: Townsend And Townsend And Crew, LLP

20090324791 - Method for delivering faster a short coffee extract from capsule: A method for delivering a short coffee extract faster from a closed capsule containing ground coffee by injecting water under pressure within the capsule. The capsule is filled with ground coffee, has a delivery membrane and is extracted in a coffee extraction device and pressurized water is injected in the... Agent: Winston & Strawn LLP Patent Department

20090324792 - Mixing device comprising a rotor rib: The present invention relates to a mixing device for mixing a liquid, such as water, with an instant ingredient to form a beverage. The mixing device comprises a mixing chamber and a rotor which, during rotation about the axis of rotation, defines a surface of revolution extending along the circumference... Agent: Fliesler Meyer LLP

20090324794 - Granulated sorbitol and process for its preparation: The present invention relates to a granulated sorbitol of essentially γ crystalline form and having a high sorbitol content, characterized in that it has a specific surface area, determined according to the BET method, of greater than or equal to 2 m2/g, preferably of between 2.2 and 4 m2/g, and... Agent: Young & Thompson

20090324793 - Method of impoving taste of natural sweetener and composition thereof: A natural sweetener composition includes a predetermined amount of stevioside, a predetermined amount of dextrin, having a dextrose equivalent value, and a predetermined amount of enzyme, wherein the stevioside, the dextrin and the enzyme are chemically mixed together under a temperature in a range of approximately 40 Celsius degrees to... Agent: David And Raymond Patent Firm

20090324795 - Cheese products with form stability and deep-frying stability: The present invention relates to a novel cheese-containing heat-stable composition which can be fried. The composition can be produced using different cheese types and flavours. In addition to cheese, the use of maize and/or maize meal is essential in implementation of the invention. By varying the components, as required, products... Agent: Hopfl Dieter

20090324796 - Process and system for producing alcohol by split-feed distillation: The present invention relates to a process and a system for producing alcohol by distillation with energy optimization using split-feed technology. The process of the present invention comprises the steps of: a) splitting a stream of wine (1) to feed two depuration columns (2, 3), the depuration column (2) generating... Agent: Alston & Bird LLP

20090324797 - Modulating plant oil levels: Methods and materials for modulating (e.g., increasing or decreasing) oil levels in plants are disclosed. For example, nucleic acids encoding oil-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased oil levels and plant products produced from... Agent: Fish & Richardson P.C.

20090324798 - Method for flavouring cocoa beans: The present invention relates to a method for flavouring cocoa beans, and to flavoured cocoa beans thereby obtained. In particular, the present invention provides a method for flavouring cocoa beans comprising the step of contacting dried cocoa beans with unroasted, natural flavouring plant material. Said unroasted, natural flavouring plant material... Agent: Hoxie & Associates LLC

20090324799 - Maximizing utilization of municipal sewage treatment effluents to produce a biofuel, fertilizer and/or animal feed for environmentally sustainable minded communities: Continuously produced algae is seeded into the waste streams by the use of 4 or more photo bio-reactors. The algae so produced manufacture oils and fats inside their cells from nutrients in the waste and the process of photosynthesis. Their growth is enhanced by the use of screens, both fixed... Agent: Michael Ries

20090324800 - Production of quinone derived compounds in oleaginous yeast and fungi: The present invention provides systems for producing engineered oleaginous yeast or fungi that express quinone derived compounds.... Agent: Choate, Hall & Stewart LLP

20090324801 - Use of olive extract as a pronutrient in animal feed: The invention relates to the use of olive extract as a pronutrient in animal feed, which is obtained exclusively using physical methods. The extract can be used as a natural pronutrient in veterinary science, providing a significant improvement in terms of feed efficiency and other parameters relating to the feeding... Agent: Darby & Darby P.C.

20090317509 - Satiety emulsions and food compositions: The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt, 0.1-5% wt of an emulsifier system. The oil preferably comprises hydrogenated and unhydrogenated rapeseed oil and the emulsifier system preferably comprises milk protein and monoglycerides. The emulsions... Agent: Unilever Patent Group

20090317510 - Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof: A method to produce flavor enhancer comprises the steps of hydrolyzing protein source in presence of catalysts at an operating temperature of 25° C. to 60° C. and pH 4 to 8 to form hydrolysate; or using strong acid on defatted protein source at high temperature above 95° C.; maintaining... Agent: Dicke, Billig & Czaja

20090317511 - Process for producing flavor enhancer for beer and beer-like beverage and beverage of a roast material: The present invention relates to a process for producing a flavor enhancer for beer and beer-like beverage and beverage of a roast material, which includes (1) heating a grinded matter of a cereal, (2) treating the grinded matter with protease, and (3) recovering an extract; and a flavor enhancer for... Agent: Sughrue-265550

20090317512 - Vegetable protein concentrate: e

20090317513 - Amylose and amylopectin derivatives: Disclosed herein is a method for harvesting amylose host material comprising enzymatically treating starch after the starch has been chemically modified to uniformly insert a steric hindrance substituent.... Agent: Barnes & Thornburg LLP

20090317514 - Process for making a shelf-stable milk based beverage concentrate: A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably... Agent: Clause Eight Intell. Prop. Service

20090317515 - Solid enzyme formulations and process for their preparation: The present invention relates to novel solid enzyme formulations comprising mixtures of at least one salt-stabilized enzyme composition, at least one particulate support and at least one hydrophobic liquid. In addition, the invention relates to methods for producing such solid enzyme formulations and also animal feed, foods and food supplements... Agent: Connolly Bove Lodge & Hutz, LLP

20090317516 - Pulverluent mixture that is palatable to the taste even though some of its ingredients may otherwise taste bitter if tasted separately: An edible item, which may be a food or nutritional supplement, that is palatable to the taste with a palatably pleasant aftertaste and is a mixture of pre-processed components in a granular or heterogeneous mixture. When added with a liquid such as water or milk, the heterogeneous mixture forms a... Agent: Hess Patent Law Firm, P.C.

20090317517 - Fat containing edible emulsions with iron and zinc: Edible emulsion comprising 5 to 85 wt % fat and between 0.003 wt % and 0.7 wt % of iron and between 0.002 wt % and 0.3 wt % of zinc.... Agent: Unilever Patent Group

20090317518 - Beverage cartridge: A cartridge containing one or more beverage ingredients and comprising an inlet for the introduction of an aqueous medium and an outlet for the beverage produced from the one or more beverage ingredients, the cartridge incorporating within a beverage flow path between the inlet and the outlet an eductor for... Agent: Fitch Even Tabin & Flannery

20090317519 - Beverage displaying an edible printed design image thereupon, and a method for production thereof: The present invention discloses a beverage displaying a printed design image upon a foamed portion of the beverage. The invention further discloses a device and method for same. In the invention, an automated printer is used, comprising a movable printing head, loaded with an edible liquid ink, to print a... Agent: Tiajoloff & Kelly

20090317521 - Color-coated flavour encapsulate particles: The present invention relates to the field of flavoured particulate food and/or beverage compositions. More in particular it relates to such compositions incorporating flavour encapsulate particles, which have been adapted in such a way that they appear to be similar to the particles contained in said food or beverage compositions... Agent: Curatolo Sidoti Co., Lpa

20090317520 - Vegetable containing food product and method of making: A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable containing food product and half product can be easily inserted into the supply... Agent: Carstens & Cahoon, LLP

20090317522 - Food product having a casing: The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product,... Agent: Patent Administrator Fmc Corporation

20090317523 - Methods for preparing freeze dried foods: The present invention relates to a process of manufacturing dried plant products to be used as additives in food. This invention addresses the issue of reducing the cost of freeze-drying plant material while retaining the desired characteristics of the edible plant material.... Agent: Townsend And Townsend And Crew, LLP

20090317524 - Production of edible wafers by extrusion: A method for producing wafers by extrusion comprising the steps of a. Preparing an ingredient mix b. Feeding the mix in an extruder and cooking the mix c. Extruding the cooked mix such that an extruded and expanded non-planar structure is formed d. Unfolding the structure to give a large... Agent: K&l Gates LLP

20090317525 - Process for preparation of saffron cream liqueur: The process for the preparation of Saffron Cream Liqueur comprising:—preparing saffron concentrate by adding saffron 1-5 gm. in one liter of ENA (extra neutral alcohol) of 68% OP, i.e., 96% v/v,—intermittently stirring the said mixture of ENA and saffron for 18-36 hours, extracting the essential oil containing aroma, color and... Agent: Sughrue Mion, PLLC

20090317526 - Coffee brewing system: A device for brewing coffee including a basket for retaining coffee grounds, the basket having an opening to receive water at a user-selected temperature for contacting the coffee grounds within the basket. A control valve is provided for controlling the discharge of brewed coffee from the basket only after all... Agent: Bay Area Technolgy Law Group PC

20090317527 - Apparatus for producing a beverage: An apparatus is provided for producing a beverage from concentrate. A mixing chamber is included. A water tank and a concentrate container provide water and concentrate. A water conduit is horizontally oriented and is connected to the water tank to supply water from the water tank to the mixing chamber... Agent: Heslin Rothenberg Farley & Mesiti PC

20090317528 - Method and apparatus for producing a confectionary product from multiple components: The present invention relates to a method of producing a molded confectionery product, comprising the steps of transferring a fat-containing confectionery mass and a water carrier, blending the fat-containing confectionery mass and the water carrier in a mixer to a substantially homogeneous blended mass, and depositing the blended mass in... Agent: Fitch Even Tabin & Flannery

20090317529 - Aromachemicals and processes for preparation: e

20090317530 - Protein-rich premix powders comprising okara for healthy food industry: A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with any toxic or harmful substances during their production. Useful premixes for use in food industry or... Agent: Hunton & Williams LLP Intellectual Property Department

20090317531 - Self-foaming liquid culinary aids and processes: Described is a self-foaming, liquid culinary aid including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when the first and second liquids are combined carbon dioxide evolves to assist in... Agent: K&l Gates LLP

20090317532 - Compositions containing non-polar compounds: Provided herein are compositions and methods for preparing foods and beverages that contain additives. Additives include nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and... Agent: K&l Gates LLP

20090317533 - Method for producing a soy milk: A method of production of a soymilk or a soy-based beverage. The method includes the following processing steps: providing soybeans for processing; soaking the soybeans; grinding the soybeans to form a slurry; separating the soy slurry into soymilk and okara in a centrifugal field. The soaking and grinding are carried... Agent: Barnes & Thornburg LLP

20090317534 - Hybrid corn plant and seed pp59601: This invention provides hybrid maize plant designated PP59601. This invention further provides hybrid seed of PP59601, hybrid plants produced from such seed, and variants, mutants, and trivial modifications to hybrid PP59601, as well as methods of using the hybrid and products produced from the hybrid.... Agent: Cooley Godward Kronish, LLP Attn: Patent Group

20090317535 - Genetically modified plants which synthesize a low amylose starch with increased swelling power: The present invention relates to genetically modified monocotyledonous plant cells and plants whose starch has an apparent amylose content of less than 5% by weight and an increased activity of a protein with the activity of a starch synthase II and an increased activity of a protein with the activity... Agent: Hunton & Williams LLP Intellectual Property Department

20090317536 - Flavour enhancing fractionated tomato extract and compositions comprising the same: The present invention relates to natural flavour enhancing extracts and compositions comprising the same, for use in foodstuffs and beverages and to a method for producing such extracts. More in particular, the invention provides improved umami taste imparting fractionated tomato extracts having some very special characteristics with regard to the... Agent: Unilever Patent Group

20090311367 - Dietary supplement: Compositions and methods for suppressing appetite and inducing weight loss in humans and other mammals contain fatty acids. The fatty acids of the compositions include long-chain fatty acids such as oleic, lauric, and linoleic acids. The compositions may also contain medium-chain triglycerides, natural sweeteners, and other plant extracts. The compositions... Agent: James David Johnson, P.A.

20090311366 - Dry food to reduce dogs' appetites: A dry food for dogs that reduces the appetite of dogs including psyllium seeds or parts of sees at a concentration of 0.2% to 4%, based on the weight of the foodstuff.... Agent: Ip Group Of Dla Piper LLP (us)

20090311365 - High omega-3 saturated fat free red meat products: A method for producing substantially fat free beef without any saturated fat contained therein. The method comprises the steps of selecting a breed of extra lean cattle and a step of acquiring a predetermined number of the breed of extra lean beef cattle selected in the previous step. There is... Agent: James Ray & Associates

20090311368 - Biodegradable toffee gum: The invention relates to a toffee gum comprising a polymer system, at least one flavor, and at least one sweetener, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system comprising one or more at least partly biodegradable... Agent: St. Onge Steward Johnston & Reens, LLC

20090311369 - Vanilla-flavored compositions and delivery systems therefor: The present invention relates to compositions and comestibles that are vanilla-flavored but with a contributory mint flavor. More specifically, the compositions of the present invention have a characterizing vanilla flavor in combination with breath-freshening components and optionally cooling agents. In some embodiments, the compositions may include a vanilla flavor composition... Agent: Hoffmann & Baron, LLP

20090311371 - Continuous method for the production of a yeast fermented beverage: The present invention provides a continuous method for the production of a yeast fermented beverage, comprising the following consecutive continuous processing steps: a. mashing starch-containing and optionally malted raw materials with aqueous liquid; b. heating the mash and enzymatically hydrolysing the starch to fermentable sugars; c. removing spent grain from... Agent: Foley And Lardner LLP Suite 500

20090311370 - Highly water-soluble agave inulin, agave inulin-containing product, agave inulin-origin product, by-product and method for producing the same: Inulin, which is contained at a high concentration in agave plants growing in arid areas, has been utilized hitherto exclusively in producing alcoholic drinks as tequila. It is intended to produce highly water-soluble inulin having a high added value from these plants. It is also intended to produce an agave... Agent: Quinn Emanuel Koda & Androlia

20090311373 - Method of fermenting wort: The present invention relates to a continuous method of fermenting wort, said method comprising: —fermenting wort with a biologically active yeast to produce an alcohol containing fermented liquid; —introducing the fermented liquid containing at least 10 g/l of biologically active yeast into a maturation vessel; —separately removing yeast containing sediment... Agent: Foley And Lardner LLP Suite 500

20090311372 - Whirlpool: A whirlpool with an inner chamber for hot break separation by means of the whirlpool effect. In order to remove undesired volatile substances from the wort in a simple manner, the whirlpool comprises an integrated stripper, which has an outer chamber arranged around the inner chamber, for evaporating undesired volatile... Agent: Marshall, Gerstein & Borun LLP

20090311374 - Integrated corn processing: The invention provides an integrated corn processing model and plant which can be used to generate grits, ethanol, energy, starch, sweeteners, gluten, fermentation products, corn meal and oil in a manner that allows the controller to shift outputs depending on process economics and availability of inputs.... Agent: Cargill, Incorporated

20090311375 - Chemically leavened dough compositions and related methods, involving low temperature inactive yeast: Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature inactive yeast and a yeast inhibitor; the methods include inactivating the low temperature inactive yeast to inhibit the metabolic activity of the yeast as... Agent: General Mills, Inc.

20090311376 - Method of producing modified whole grain oat flour and products containing modified whole grain oat flour: A method of producing modified whole grain oat flour that includes the digestion of oat fiber using fiber-digesting enzymes, is described. The resulting modified whole grain oat flour contains the whole oats, including the digested fiber, as well as the fiber-digesting enzymes. In addition, topical formulations and food products that... Agent: Polsinelli Shughart PC

20090311377 - Use of high lactose, high ph whey in the preparation of milk products: The present invention relates to the use of liquid stabilized, high lactose, high pH whey as an ingredient in the standardization of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid stabilized, high lactose, high pH whey, in particular from... Agent: James C. Wray

20090311378 - Method for continuous production of fermented dairy products: The invention provides continuous methods for preparing a fermented dairy product, the methods including steps of fermenting a dairy base with agitation while measuring the viscosity change of the fermentation mixture until an initial fermented dairy base having a target viscosity is achieved. The initial fermented dairy base is then... Agent: General Mills, Inc.

20090311379 - Method for simulating the functional attributes of human milk oligosaccharides in formula-fed infants: The present invention is directed to a novel method for increasing the production of acetate, decreasing the production of butyrate, increasing the population and species of beneficial bacteria and slowing the rate of fermentation of prebiotics within the gut of a formula-fed infant. The method comprises administration of a therapeutically... Agent: Nichole Andrighetti Nelson Mullins Riley & Scarborough, LLP

20090311380 - Docosahexaenoic acid producing strains of yarrowia lipolytica: An engineered strain of the oleaginous yeast Yarrowia lipolytica capable of producing greater than 5.6% docosahexaenoic acid acid (DHA, an w-3 polyunsaturated fatty acid) in the total oil fraction is described. This strain comprises various chimeric genes expressing heterologous desaturases, elongases and acyltransferases and optionally comprises various native desaturase and... Agent: E I Du Pont De Nemours And Company Legal Patent Records Center

20090311381 - Beverages composed of wine components: Described herein are beverages having a natural additive composed of one or more components derived from wine. In certain aspects, the beverages composed of one or more components derived from defortified wine have optional other additives. Components derived from defortified wine can be used to supplement an existing beverage or... Agent: Gardner Groff Greenwald & Villanueva. PC

20090311382 - Edible energy composition: An energy composition includes a methylated xanthine, a choline derivative, and at least one flavorant in a sufficient amount to render the energy composition palatable. The energy composition may also include vitamins, amino acids, preservatives, and the like.... Agent: Brooks Kushman P.C.

20090311383 - Green tea drink packed in container: A packaged green tea beverage containing non-polymer catechins in high concentration can be provided, which can not only reduce astringency but also provides for adequate sweetness and sourness without impairment of the taste and is suited for long-term storage while containing a sweetener.... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, L.L.P.

20090311384 - Pod for preparing a beverage: A pod for preparing a beverage comprising: a rigid or semi-rigid sidewall; a rigid or semi-rigid upper surface containing one more apertures forming an inlet of the pod; a lower surface formed at least partially from filtering material, the filtering material forming an outlet of the pod; the sidewall, upper... Agent: Fitch Even Tabin & Flannery

20090311385 - Extruded candy: This invention provides methods and devices for manufacturing candy using one or more molds and/or stencils, which comprises the steps of filling a measured amount of a first candy mass into a first mold or stencil portion and filling a measured amount of at least a second mixture comprising a... Agent: Hodgson Russ LLP The Guaranty Building

20090311386 - Method for making a foodstuff: A method for making a food product that is suitable for human consumption, has a firm texture and is made from a mixture of protein-containing ingredients and vegetable. Finely ground vegetable is first dejuiced in a separating device, such as a decanter, a press or a centrifuge, and the dejuiced... Agent: St. Onge Steward Johnston & Reens, LLC

20090311387 - Hydrated fat piece compositions and dough articles made therefrom: Disclosed are hydrated fat piece compositions along with various methods of making hydrated fat piece compositions. Also disclosed are dough compositions and baked articles made using the hydrated fat piece compositions of the invention.... Agent: General Mills, Inc.

20090311388 - Wrapping for food products to be cooked in an oven: A packaged food product, comprising a wrapping (1) entirely made of coating-free transpiring paper material and a product (100) to be cooked or heated received therein, wherein the wrapping (1) itself is apt to be exposed to a heat source jointly to the product.... Agent: Steinfl & Bruno

20090311389 - Packages for dispensing liquid and dry food: Describe are food packages having features such as multiple containers in a single package and multiple pieces for a package; the packages can contain multiple food products including (for example) cereal and milk, for consumption together in a convenient manner.... Agent: General Mills, Inc.

20090311390 - Pet food treats, pet food treats processing system, and process for making the pet food treats: A process for making pet food treats including a meat base, the treats themselves and a processing system for making the treats. The meat base is ground to obtain a ground meat base. The ground meat base is mixed with one or more ingredients to obtain a meat mixture. Slugs... Agent: Dla Piper LLP Us

20090311391 - Apparatus and method for production of rolled dough food piece: An improved method and apparatus for producing a rolled snack piece using an extruder having typically a plurality of orifices through which an extrudate exits the extruder. Each of these orifices is spiral shaped. When a desired length of extrudate stream or rope protrudes from an orifice, it is cut... Agent: Carstens & Cahoon, LLP

20090311392 - Novel approach to the controlled decontamination and or detoxification of nuts, grains, fruits and vegetables:

20090311393 - Food flavoring system and method: The system and method of the present invention includes three parts. Uppermost is a mesh tray on which to rest the food items being cooked. Under the mesh tray is a tray having openings formed therein. Under the tray with openings formed therein is a solid tray. Materials which emit... Agent: Strasburger & Price, LLP

20090311394 - Antimicrobial micelles for food applications: The present invention relates to methods for improving the microbiological safety and stability of foods by the use of food-grade micelles that encapsulate antimicrobial agents. The invention also relates to the food compositions thus obtained.... Agent: K&l Gates LLP

20090311395 - Acyl transferase useful for decontamination: The present invention provides an enzyme system that efficiently generates peracetic acid for use in decontamination applications. In preferred embodiments, the present invention provides a system that comprises an ester substrate, a hydrogen peroxide, and at least one acyl transferase. In some particularly preferred embodiments, the system further comprises at... Agent: Danisco US Inc. Attention: Legal Department

20090311396 - Cooking accessory and method: A method and apparatus are disclosed for removing fat floating on hot soup. A thermally conducting plate 14 having a flat underside is cooled to a temperature below that at which the flat solidifies and lowered onto the floating fat to cause the fat to congeal and adhere to its... Agent: Chernoff, Vilhauer, Mcclung & Stenzel, LLP

20090311397 - Process for edible protein extraction from corn germ: A process for extraction of edible protein from corn germ. The process includes providing a defatted corn germ with a fat concentration of less than about 5% by weight, milling the corn germ to a granulation of less than about 100 US mesh at less than 180° F., preparing a... Agent: Dicke, Billig & Czaja

20090311398 - Isolated polypeptides and polynucleotides encoding same for generating plants with increased cuticlar water permeability: An isolated polynucleotide is provided. The isolated polynucleotides comprising a nucleic acid sequence encoding a polypeptide having an amino acid sequence at least 88% homologous to SEQ ID NO: 22, the polypeptide being capable of increasing a cuticular water permeability of a plant expressing same. Also provided are methods of... Agent: Martin D. Moynihan D/b/a Prtsi, Inc.

20090311399 - Baking oven having a suspended baked goods carrier: A baking oven has a supporting device for a baked goods carrier, a lifting device for lifting the supporting device, and a drive motor for rotating the supporting device. The lifting device is situated in such a way that the drive motor and the supporting device are lifted jointly to... Agent: Muirhead And Saturnelli, LLC

20090311400 - Food rack: A food rack including a frame having a plurality of food supporting members mounted rotatably within the frame. At least one end of the food supporting members are detachable from the frame to allow the food supporting members to be passed through the food items. When food items are supported... Agent: Nixon & Vanderhye, PC

20090311401 - Neo-menthyl derivatives as flavor materials: The present invention relates primarily to the use of particular ureas, thioureas, carbamates, thiocarbamates and guanidines based on the neomenthyl structure and corresponding mixtures with one another or with further compounds as flavor materials or flavor material mixtures for producing, imparting, modifying and/or enhancing savory flavor notes. the invention furthermore... Agent: Connolly Bove Lodge & Hutz LLP

20090311402 - Alkyldienamides exhibiting taste and sensory effect in flavor compositions: e

20090311403 - Method of using organic compounds: A method of using organic compounds and providing slow release flavoring in or for food products wherein flavor precursors are added to flavor compositions and/or food products and release flavor compounds upon consumption of the food products, and novel flavor precursor compounds. The flavor precursors can be prepared from monoglycerides... Agent: Norris, Mclaughlin & Marcus

20090311404 - Natural sweetener and methods of manufacturing thereof: A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form... Agent: Fitch Even Tabin & Flannery

20090311405 - Ice cream type confectionery product and preparation process therefor: An ice-cream confectionery product, in the form of an emulsion which is liquid at ambient temperature and can be stored at ambient temperature in the liquid state when packaged in sterile packages, having a microcrystalline structure after being frozen in static conditions without the incorporation of gas, comprising food fats,... Agent: Rothwell, Figg, Ernst & Manbeck, P.C.

20090311406 - Products containing smart foam and method of making: A foamed delivery system having at least two components: a foam and an additive that is associated with, carried by or delivered by the foam. The foam is a stable foam that has a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicular cage structure... Agent: Winston & Strawn LLP Patent Department

20090311407 - Production of protein-polysaccharide conjugates: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and... Agent: Warf/bhgl

20090311408 - Low swelling starch: This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods.... Agent: National Starch LLC Patent Dept.

20090311409 - Food compositions, process for preparing food compositions and products: The present invention relates to food compositions comprising composition of cocoa and/or derivatives thereof and a fat-substitute protein having a reduced fat content, being preferably light in fat and/or having a reduced caloric value without addition of sugar. The present invention also relates to methods of preparing said food compositions... Agent: Alston & Bird LLP

20090311410 - Stabilizers useful in low fat spread production: The present invention relates to methods for producing low fat spread emulsions stabilised with dairy proteins. The water phase is stabilised by heat denatured whey proteins at low calcium concentrations. After heat treatment pH of the water phase is adjusted to neutral or acid conditions. The present invention also relates... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP

20090311411 - Mannooligosaccharide-containing food compositions: It is intended to obtain a food material which contains a mannooligosaccharide and can be used in a wide range of application by a simple method. A mannooligosaccharide-containing food composition is obtained by taking endosperms out of coconut fruits, subjecting slurry obtained by grinding the endosperms to solid-liquid separation thereby... Agent: Wenderoth, Lind & Ponack, L.L.P.

20090311412 - Soybean cultivar 21151712: A soybean cultivar designated 21151712 is disclosed. The invention relates to the seeds of soybean cultivar 21151712, to the plants of soybean 21151712, to plant parts of soybean cultivar 21151712 and to methods for producing a soybean plant produced by crossing soybean cultivar 21151712 with itself or with another soybean... Agent: Jondle & Associates P.C.

20090304853 - Bird feed for attracting finches and other small birds: The invention provides a defined bird feed mixture that is intrinsically attractive to some desirable birds such as finches. The bird feed mixture of the invention attracts larger numbers of small birds than some commercially available finch bird feed mixtures. The bird feed mixture contains thistle, red millet and sunflower... Agent: Hunton & Williams LLP Intellectual Property Department

20090304854 - Freeze-dried, dairy or dairy-substitute compositions and methods of using same: The present invention comprises a freeze-dried, dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using same to promote and/or improve child development.... Agent: Gerber Products Company

20090304852 - Prebiotic composition and methods of making and using the same: A prebiotic composition comprising soluble extractable material from a lignocellulosic source. A method of producing a composition, comprising providing a lignocellulosic source; extracting soluble materials from the lignocellulosic source to produce soluble extractable material; and processing the soluble extractable material to yield a prebiotic composition, wherein the prebiotic composition comprises... Agent: Conley Rose, P.C.

20090304851 - Step-down suckling method for minimizing weaning stress in newborn calf: A step-down sucking method is provided for minimizing the weaning stress of newborn calves. The method features feeding newborn calves with a sufficient amount of milk corresponding to 15-25% of body weight for 3˜5 weeks following birth, and then with a stepwise decreased amount of milk corresponding finally to 8-15%... Agent: W. Norman Roth

20090304857 - Chewing gum comprising polyethylene: The present invention relates to a chewing gum comprising at least one polyethylene (PE) polymer in an amount from about 15% to about 99% by weight of the elastomeric polymer content of said chewing gum, at least one synthetic elastomer chosen from the group of Polyisobutylene (PIB), Butyl Rubber, Polyisoprene... Agent: Cantor Colburn, LLP

20090304856 - Coated chewing gum products: A coated chewing gum product includes a core and a coated portion surrounding the core. The core includes gum base, a liquid flavor portion, and particles including a compounded flavor. The liquid flavor portion includes a mint flavor and a fruit flavor. The coating portion surrounding the core includes a... Agent: Wrigley & Dreyfus 28455 Brinks Hofer Gilson & Lione

20090304855 - Method and apparatus for thermal sealing a filled confectionery product: The present disclosure provides a method for thermally sealing a filled chewing gum product. The fill material of the chewing gum product is heated to a temperature greater than about 40° C. which correspondingly heats the inner portion of the chewing gum material to an elevated temperature. The method further... Agent: K&l Gates LLP

20090304859 - Compositions for improving the flavor of alcoholic beverage made from grape: It is intended to provide novel compositions usable in improving the flavor of an alcoholic beverage made from grapes typified by wine. Namely, a composition usable in improving the flavor of an alcoholic beverage made from grapes which contains the culture of a strain belonging to a genus Aspergillus, Penicillium,... Agent: Edwards Angell Palmer & Dodge LLP

20090304858 - Phosphoadenylyl sulfate reductase gene and use thereof: The present invention relates to a brewery yeast having controlled sulfite-producing capability, a process for producing alcoholic beverages with controlled sulfite amount. More particularly, the present invention relates to a yeast whose sulfite-producing capability that contribute to the product flavor is controlled by controlling the expression level of MET16 gene... Agent: Drinker Biddle & Reath (dc)

20090304860 - Enzymatic replacement of emulsifiers on the basis of monoglycerides: The present invention relates to the use of an α-amylase obtainable from Thermoactinomyces vulgaris for the production of dough and/or bakery products in which emulsifiers on the basis of monoglycerides are partially or fully dispensed with, and to a method for the production of bakery products comprising no or small... Agent: Edwards Angell Palmer & Dodge LLP

20090304861 - Leavened products made from non-wheat cereal proteins: Gluten-free baked products, particularly gluten-free bread products, which exhibit properties comparable those made with wheat flour. Compositions and methods for preparation of gluten-free baked products. A conditioned protein or protein composite which functions to replace gluten in gluten-free flour. The conditioned protein comprises one more non-wheat cereal storage proteins, particularly... Agent: Greenlee Winner And Sullivan P C

20090304862 - Batter and batter-coated food products: A batter is provided comprising flour, water and optionally starch, wherein the batter comprises glutenin particles having a volume surface averaged particle size smaller than 10 μm. A batter according to the invention comprises flour and optionally starch, and optionally baking powder and salt. At least 95 vol. % of... Agent: Browdy And Neimark, P.l.l.c. 624 Ninth Street, Nw

20090304863 - Flavor-improving agent, method of producing the same and food composition, acidic food composition, and acidic condiment containing the flavor-improving agent: A flavor improving agent includes lactic acid-fermented egg white. A food composition, an acidic food composition, and an acidic condiment, which have a flavor improving effect, include lactic acid-fermented egg white. A method of producing a flavor improving agent includes adding lactic acid bacteria to an egg white aqueous solution... Agent: Wolf Greenfield & Sacks, P.C.

20090304864 - Powder of fermented milk or of yogurt with a high density of lactic ferments: The present application relates to a fermented milk or yoghurt powder which contains very high contents of S. thermophilus and L. bulgaricus, and which exhibits exceptional storage capacities. In the powder according to the invention, no substantial loss of live S. thermophilus and L. bulgaricus is observed after four months... Agent: Sughrue Mion, PLLC

20090304865 - Methods of making snack food products and products made thereby: Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat... Agent: Schwegman, Lundberg & Woessner, P.A.

20090304867 - Fruit-containing chocolate or the like: The invention relates to a fruit containing chocolate or the like, containing at least one sweetening agent, less than 3 wt % and advantageously less than 1 wt % of dried non fatty cocoa, between 24 and 50 wt % of fatty material, and between 1 and 20 wt %... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP

20090304866 - Protein-enriched frozen dessert: The present invention relates to nutritionally balanced frozen desserts, in particular to pasteurized frozen desserts having a high protein content and to a method for manufacturing them. Whey protein micelles, concentrates thereof or powders thereof can be used in the manufacture of such frozen desserts.... Agent: Winston & Strawn LLP Patent Department

20090304868 - Controlled release cooling additive composition: Controlled release potability additive compositions for use in potable water systems include a core containing at least one potability additive component and a polymeric coating. Controlled release systems for releasing potability additive components into potable water systems are also provided. Methods of using such compositions and systems to benefit potability... Agent: Stout, Uxa, Buyan & Mullins LLP

20090304870 - Food supplement based on biologicallycopene and process to obtain biological lycopene: Innovative food supplement based on biological lycopene, which is the bulk product, i.e. the total extract, obtained by treating with supercritical carbon dioxide a suitable extraction matrix, made by 50% biological tomato berries and 50% biological dry fruits (almonds, nuts and the like) and/or other components, following a co-extractive technology.... Agent: Roberto Ruschena R Ruschena Patent Agent

20090304869 - Peptides having an ace inhibiting effect: Use of the tripeptide ITP and salts thereof for the preparation of a functional food angiotensin-converting enzyme inhibitor. Also provided is the use of the combination of tripeptide MAP and the tripeptide ITP and salts thereof as an angiotensin-converting enzyme inhibitor in functional foods.... Agent: Unilever Patent Group

20090304871 - Microwaveable frozen foodstuff: The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully envelops the filling. More particularly, the invention relates to such a foodstuff... Agent: Greenberg Traurig LLP (la)

20090304872 - Packaging for food products: Provided is a packaging for facilitating microwave heating arranged to contain a food product up to a fill level within the packaging, which packaging comprises: a) a first metallic microwave active component, extending above and below the fill level; and optionally b) a second metallic microwave active component, extending above... Agent: Buchanan, Ingersoll & Rooney PC

20090304875 - Flexible package having an automatic closure feature: A reclosable flexible package is suitable for retail sale of food products and is comprised of a film material. The flexible package includes a pair of curved semi-rigid strips attached to the walls of the flexible pouch and positioned parallel to the package opening. The curved semi-rigid strips are configured... Agent: Fitch Even Tabin & Flannery

20090304874 - Laminated lidstock and package made therefrom: A laminated lidstock includes a substrate film, a support web; a pressure sensitive adhesive disposed between the substrate and support webs, and covering the substrate film and support web; a product die cut disposed in the substrate film; and an array of opening die cuts disposed in the substrate film;... Agent: Sealed Air Corporation

20090304873 - Single-dose container for liquids and/or solids: A single-dose container for liquids and/or solids, comprising: a wrapper, provided with at least an opening; at least a cannula sealedly arranged though the at least an opening such as to extend internally of the wrapper and project partially externally of the wrapper.... Agent: Pearne & Gordon LLP

20090304876 - Popcorn kettle: A popcorn kettle is provided with a heater plate mounting one or more heater elements in an annular configuration about a thermostat. Two semicircular disposed slots in said heater plate isolate the thermostat from heat directly conducted through the plate to the thermostat except in defined areas between ends of... Agent: Wood, Herron & Evans, LLP

20090304877 - Food package and method for transfer of food: The invention relates to a bottom part (4) intended to receive food (1) thereon, and a container part (2) where the said bottom part (4) and the container part (2)) are intended to enclose the said food. The package is provided with means to hold the bottom part (4) and... Agent: Schwegman, Lundberg & Woessner, P.A.

20090304878 - Method and device for multistage product frying: A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature between 90-190° C., where after the products are being transported to the second stage. In the... Agent: Wolf Greenfield & Sacks, P.C.

20090304879 - Method for using bamboo leaf extract as acrylamide inhibitor for heat processing food: A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, comprises adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extract, onion extract, licorice extract, root of kudzuvine... Agent: Yuan Qing Jiang

20090304881 - Method for reducing cancer stimulating compounds in cow's milk: A decrease in the biological activity of the proteins and hormones present in milk, which have been implicated in certain cancers, is accomplished by exposing the hormones and proteins to ultraviolet irradiation of at least 5,000 joules/m2.... Agent: Abelman, Frayne & Schwab

20090304880 - Ready-to-use mushrooms with enhanced vitamin d content and improved shelf life: Described herein is the treatment of mushrooms to enhance their vitamin D content while preserving characteristics typically associated with fresh mushrooms.... Agent: Cooley Godward Kronish LLP Attn: Patent Group

20090304882 - Sparkling agglomerated sweetener, and method of making it: A low calorie sweetener composition includes large sucrose crystals and agglomerated particles each containing a high intensity sweetener, a plurality of small sucrose crystals and a binder. The composition may have about one half the bulk density, and about one half the calories on a volume basis, of standard table... Agent: Ratnerprestia

20090304883 - Method for preparing hypoallergenic derivatives of fruit and/or vegetable pieces: The object of the present invention is a novel fruit and vegetable transformation process for the production of hypoallergenic industrial derivatives in pieces (cubes, slices, segments etc.), intended mainly for individuals with OAS (Oral Allergy Syndrome) following the consumption of fresh products and/or the traditional industrial derivatives thereof, but also... Agent: Dickstein Shapiro LLP

20090304885 - Coffee and tea baking compounds and method of producing the same: The present application describes coffee and tea-baking compounds and method for producing the same.... Agent: John Perry

20090304884 - Produce treating apparatus: e

20090304886 - Coffee bean roasting apparatus and method of roasting coffee beans: A coffee bean roasting apparatus for commercial application, which provides uniform roasting of coffee beans under conditions of accurate control of product properties and without risk of damaging of the beans. This is achieved by roasting the beans in a fluidized bed of hot air directed to the beans contained... Agent: David Greenfield

20090304887 - Process and apparatus for manufacturing confectionery products: In order to to provide a process and an apparatus for manufacturing confectionery products made from cereals, in particular thin ones having uniform shapes, which solve disadvantages in transporting such products, it is characterized in that a first and a second drying steps are arranged prior to cut-out baking raw... Agent: Notaro & Michalos P.C.

20090304888 - Manufacturing method and manufacturing apparatus for baumkuchen: There are provided a manufacturing method and a manufacturing apparatus for Baumkuchen for easily and properly suppressing shape distortion of the Baumkuchen caused in a manufacturing process thereof. In manufacturing the Baumkuchen by alternately repeating application of batter around the whole outer circumference of a spit and baking of the... Agent: Crompton, Seager & Tufte, LLC

20090304889 - Plants having an increased content of amino sugars: The present invention relates to plant cells and plants having an increased content of N-acetylated glucosamine derivatives. Furthermore, the present invention relates to plant cells and plants which synthesize glucosaminoglycans. The present invention also provides processes for producing said plants and compositions comprising said plant cells.... Agent: Hunton & Williams LLP Intellectual Property Department

20090304890 - apparatus and method for temperature controlled processes: Method and apparatus for temperature controlled processes in a vessel to provide improved process control, in particular to enable controlled temperatures to be applied to a substance in different process zones of a vessel, has a series of tubular members arranged and operatively connected in a flow system, and each... Agent: Nixon & Vanderhye, PC

20090304891 - Sweetener containing d-psicose and foods and drinks obtained by using the same: Providing a D-psicose-containing sweetener with the modification of the taste of D-psicose, comprising D-psicose, a sugar alcohol and/or a high intensity sweetener, preferably containing D-psicose as the main component, particularly a low-calorie sweetener and/or a sweetener giving refreshing feel in the oral cavity, as well as foods and drinks obtained... Agent: Westerman, Hattori, Daniels & Adrian, LLP

20090304892 - Hydrolysed egg proteins: This invention relates to a process for the production of enzymatically hydrolysed egg proteins comprising a first hydrolysis step in which intact egg proteins are subjected to enzymatic hydrolysis by a first protease, an intermediate heating step in which the product of the first hydrolysis is heated to a temperature... Agent: K&l Gates LLP

20090304893 - Aerated food product and method of manufacturing such product: Implant removal tool (1) which allows removing an implant (5) from a patient's bone (6). The implant removal tool (1) comprises a head (2), to which a torque-providing system is attached, and a threaded body (4) preferably with a decreasing diameter. The threaded body (4) preferably has a thread to... Agent: Browdy And Neimark, P.l.l.c. 624 Ninth Street, Nw

20090304894 - Fish-based foodstuff: The invention relates to a fish-based product comprising at least fish meat, water, a starch premix and phosphate(s) and a method of making same. The product is preferably in loaf form, is substantially solid and not substantially prone to flaking or crumbling in use. The product also substantially retains the... Agent: Occhiuti Rohlicek & Tsao, LLP

20090304895 - Process for preparing a tea beverage: A process is disclosed for preparation of a ready-to-drink tea beverage. The beverage comprises an aqueous acidulant constituent having pH less than 4 and an aqueous non-acidulant constituent having pH greater than 4, the aqueous non-acidulant constituent comprises a flavourant, and at least one of the constituents comprises cold-soluble tea... Agent: Unilever Patent Group

20090304896 - Solid product comprising oil-droplets: The present invention concerns a solid product comprising oil-droplets having a diameter in the range of 0.1 to 100 microns, cross-linked proteins at the interface of said droplets and any polar, low molecular compound in between the cross-linked protein interfaces.... Agent: K&l Gates LLP

20090304897 - Process for manufacturing peel-apart pet treats and products: A peel-apart edible pet treat and method for preparing same is disclosed in the present invention. The peel-apart edible pet treat described is characterized by a plurality of longitudinally oriented individual strands conjoined within in a compressed bundle of conjoined strands. Individual strands may be removed one-by-one in a substantially... Agent: Bradley S. Strahm

20090304900 - Bird feed for attracting finches and other small desirable birds: The invention provides various bird feed mixtures that are intrinsically attractive to desirable birds such as finches. The bird feed mixture of the invention attracts larger numbers of desirable birds than commercially available bird feed mixtures. The bird feed mixtures contain thistle, red millet and sunflower chips.... Agent: Hunton & Williams LLP Intellectual Property Department

20090304898 - Bird feed that attracts fewer undesirable birds: The invention relates to a bird feed mixture that is intrinsically unattractive to undesirable birds such as common grackles, red-winged blackbirds, and brown-headed cowbirds. The bird feed mixture attracts fewer undesirable birds while still attracting larger numbers of desirable birds such as finches. The bird feed mixture contains nyjer (thistle),... Agent: Hunton & Williams LLP Intellectual Property Department

20090304899 - Bird feed that attracts less blackbirds and other undesirable birds: The invention relates to a bird feed mixture that is intrinsically unattractive to undesirable birds such as blackbirds, cowbirds or grackles. The bird feed mixture attracts less undesirable birds while still attracting larger numbers of desirable song birds such as, for example, finches. The bird feed mixture contains nyjer (thistle),... Agent: Hunton & Williams LLP Intellectual Property Department

20090304901 - Modulating plant protein levels: Methods and materials for modulating, e.g., increasing or decreasing, protein levels in plants are disclosed. For example, nucleic acids encoding protein-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased protein levels and plant products produced from... Agent: Fish & Richardson P.C.

20090304902 - Butchering processes for the beef clod: A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the... Agent: Steptoe & Johnson LLP

20090304903 - Pellets of vegetable protein: Pellets of vegetable protein Pellets, consisting of dried compressed proteins and a moisture content of maximum 12%, are described. These proteins comprise vital wheat gluten. A process for preparing these and the application in fish feed is described as well.... Agent: Fish & Richardson P.C.

20090304904 - Frozen confection: A frozen confection product having a thickness of less than 40 mm, and comprising from 25 to 70 wt % of transparent ice particles having a mean size of from 2 to 30 mm is provided. A process for producing the frozen confection is also provided.... Agent: Unilever Patent Group