|Food or edible material: processes, compositions, and products patents - Monitor Patents|
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Food or edible material: processes, compositions, and products February patent applications/inventions, industry category 02/10Below are recently published patent applications awaiting approval from the USPTO. Recent week's RSS XML file available below.
Listing for abstract view: USPTO application #, Title, Abstract excerpt,Patent Agent. Listing format for list view: USPTO National Class full category number, title of the patent application. 02/25/2010 > patent applications in patent subcategories. patent applications/inventions, industry category
20100047385 - Culture method favorising the production of k2 vitamin by lactic bacteria and applications thereof in the preparation of food products: The present invention relates to a method for increasing the amount of K2 vitamin obtained by culturing at least one stem of a lactic bacteria that produces K2 vitamin, wherein the culture of said stem is realized in resting-cells conditions so that the amount of K2 vitamin produced by the... Agent: Birch Stewart Kolasch & Birch
20100047384 - Methods of producing transformation competent bacteria: A method of producing transformation competent bacteria, comprising the steps of: (i) transforming a bacteria that is not naturally transformation competent with a plasmid, wherein said plasmid comprises a comX gene sequence encoding a ComX protein or functional part or derivative or variant thereof under the regulatory control of a... Agent: Knobbe Martens Olson & Bear LLP
20100047386 - Method of making alcohol concentrate: One embodiment of the present invention is method for making an alcohol concentrate using a nested batch fermentation process, wherein multiple rounds of wort fermentation, distillation and refortification, is described. The rounds are repeated until the desired concentration of fermented wort is obtained. Another embodiment of the present invention is... Agent: Litman Law Offices, Ltd.
20100047387 - Transformed saccharomyces yeast strains having reduced ethanol production by fermentation: The invention concerns transformed yeast strains belonging to the genus Saccharomyces comprising a heterologous nucleic acid encoding an NADH oxidase producing water, and a method for preparing same, and their use in fermenting methods for transforming sugars with a reduced ethanol production relative to non-transformed wild Saccharomyces strains.... Agent: Stites & Harbison PLLC
20100047388 - Lipolytic enzyme variants: The inventors have developed improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes. More particularly, the polypeptides result in a reduction of dough stickiness when they are added to a dough. The polypeptides may particularly have activity on polar lipids.... Agent: Novozymes North America, Inc.
20100047390 - Fermented products containing dietary fibers and methods for preparing the same: Acacia gum, in particular from Senegal acacia, is used in the preparation of a stable fermented product containing milk or soybean, wherein the gum is used in a concentration of approximately 3 to 10 wt % relative to the total weight of the fermented product containing the acacia gum, and... Agent: Young & Thompson
20100047391 - Reduced-salt dairy product with improved taste: The present invention relates to a method for preparing a dairy product with reduced sodium, wherein a yeast extract comprising at least 30% w/w 5′-ribonucleotides, on the basis of sodium chloride free dry matter, is added to a dairy composition used in the production of dairy product with reduced sodium.... Agent: Nixon & Vanderhye, PC
20100047392 - Enzymes having alpha amylase activity and methods of making and using them: The invention relates to alpha amylases and to polynucleotides and polypeptides encoding the alpha amylases. In addition, methods of using the alpha amylases are also provided. The alpha amylases have increased activity and stability at acidic, neutral and alkaline pH and at increased temperatures.... Agent: Verenium Corporation Intellectual Property Department
20100047393 - Probiotic (infant) food: The invention relates to foods, such as infants and children's food and dietary supplements for infants and children. The invention provides a composition comprising a lipid source, a carbohydrate source and a protein source, characterized in that the composition further contains the B. lactis strain deposited under ATCC number 27536... Agent: Hoffmann & Baron, LLP
20100047394 - Product containing living probiotic microorganisms: The present invention relates to a liquid fermented natural product which contains live probiotic microorganisms in an amount of 105 to 1015 cells/ml, wherein the fraction of dead microorganisms is present in excess, and also to a process for producing this natural product, and to a vessel for storage thereof.... Agent: Scully Scott Murphy & Presser, PC
20100047395 - Composition and uses thereof: A composition comprising one or more starches, an amount of water and an encapsulating agent, wherein the encapsulating agent encapsulates the one or more starches and the amount of the liquid, is provided. Also, techniques for producing a composition are provided. The techniques include combining one or more starches, an... Agent: Ryan, Mason & Lewis, LLP
20100047396 - Method for obtaining variants of lactic acid bacteria usable for producing vitamin k2 and application to the preparation of food products: The present invention relates to the production of variants of lactic bacteria stems that produce, under standard fermentation conditions, at least about 1.2 times more K2 vitamin than the starting lactic bacteria stems cultured in the same conditions. The invention further relates to a method for preparing food products, including... Agent: Birch Stewart Kolasch & Birch
20100047397 - Coated pet chew and method of making: Disclosed is a coated pet chew and a method of making. The coated pet chew comprises a substrate coated with unrefined collagen.... Agent: Polsinelli Shughart PC
20100047398 - Non-bitter sodium-free or low-sodium salt composition: A sodium-free or low-sodium seasoning composition, comprising an acidulant selected from the group consisting of citric acid, tartaric acid, fumaric acid, lactic acid and mixtures thereof; a potassium salt; a calcium salt; a magnesium salt; and rice flour.... Agent: NeifeldIPLaw, PC
20100047399 - Consumable porous food product covered with a non-porous coating: A consumable liquid is orally drawn into a food product and absorbed by an internal structure of the product, before the product is consumed. The product includes a substantially non-porous coating covering its outer surface. In one embodiment, a channel with a porous filling therein provides fluid communication so that... Agent: Bishop & Diehl, Ltd.
20100047400 - System and method for forming a co-extruded food product: Food products and the processes for forming/manufacturing the food products are disclosed. An exemplary food product comprises one or more extruded components (e.g., vegetable, fruit, dairy, meat, flavoring, spice, coloring, particulate, or combinations thereof); and one or more extruded collagen layers substantially encasing the extruded component(s). Another exemplary food product... Agent: Foley & Lardner LLP
20100047401 - Method and composition for extruded pet food product: A method for forming a pet food product includes supplying a basal formula to a feed section of an extruding system, passing the basal formula through the extruding system, supplying a particulate dough to the basal formula downstream of a compression section of the extruding system, mixing the basal formula... Agent: K&l Gates LLP
20100047402 - Energy-differential microwaveable food package: A food package is provided having two different food products disposed within a common flexible film wrapper. A portion of the flexible film wrapper adjacent a first of the food products is adapted to at least partially shield microwave radiation from the first food product to a greater degree than... Agent: Fitch Even Tabin & Flannery
20100047403 - Pouch container for food product: A pouch container (1) for a food product, a filled container, and a method of filling are described. The container (1) comprises a sheet containment material configured surroundingly and sealingly to define a food containment volume, at least one closure seam (7) provided within the volume between paired opposing surfaces... Agent: Thomas M. Galgano
20100047405 - Absorbent pad to preserve freshness for consumer food storage: The present disclosure is directed to an absorbent pad having an active agent to preserve food products or other perishable merchandise, that has a pad architecture, including the specific arrangement of the absorbent layers and active agents in the absorbent pad, that affects the availability and timing of release of... Agent: Ohlandt, Greeley, Ruggiero & Perle, LLP
20100047404 - Packaging laminate: The invention relates to a packaging laminate comprising at least one base layer of paper or paper board and at least one liquid barrier layer, said paper or paper board being sized with a formulation comprising a sizing agent selected from the group consisting of ketene dimers and multimers, succinic... Agent: Akzo Nobel Inc.
20100047407 - Device for heating and/or frothing a beverage: The present invention relates to a device for heating and/or frothing a beverage (19), including: a first duct (21) connectable to an upstream steam source and having a first valve (31) configured to be opened and closed and to enable or prevent steam flow into the duct; a second duct... Agent: Sughrue Mion, PLLC
20100047406 - Method for dispensing milk portions in drink preparation machines: The invention relates to a method for dispensing milk portions in drink preparation machines having a milk fill level monitoring unit for a milk container. According to the method, one delivery of a milk portion from the milk container, said delivery being controlled by a device control electronic system, is... Agent: Alston & Bird LLP
20100047408 - Banana treatments: There is provided a method for treating bananas comprising contacting said bananas with a liquid composition comprising a cyclopropene molecular encapsulation agent complex, wherein the duration of said contacting is from 1 second to 4 minutes.... Agent: Rohm And Haas Company Patent Department
20100047409 - Apparatus and method for molding cooked rice: There is provided a cooked rice molding apparatus capable of efficiently making back rolled sushi in which sushi rice is arranged so as to be directed to the surface side. When both ends of a rolling-up bamboo plate 5 are brought close to each other, a gap G allowing some... Agent: Kanesaka Berner And Partners LLP
20100047410 - Method for making pastry shells: A method for making a pastry shell includes the provision of an upward-facing female die, including an open-bottomed baking ring, and a downward-facing male die, and urging the two dies toward each other with a selected volume of dough inserted therebetween such that the male die is inserted concentrically into... Agent: Haynes And Boone, LLPIPSection
20100047411 - Breading machine and methods of operation: A breading machine, and improvements thereto, for use in high volume food production is disclosed. In accordance with an embodiment of the present invention, an improved breading machine includes a side-mounted feed hopper, a low pressure auger assembly including an auger transfer box with an input port for accepting a... Agent: Hahn Loeser & Parks, LLP
20100047412 - Post harvest treatment of fruit: Methods for protecting fruit, vegetables and ornamentals against post harvest microbial decay by applying systemic acquired resistance inducers such as phosphorous acid and/or one or more of the alkali metal salts of phosphorous acid in combination with Imazalil.... Agent: Mark D Miller Kimble, Macmichael & Upton
20100047413 - Method of using amphiphilic multiblock copolymers in food: The present patent discloses a method of processing food in a manner so that the processed food can be stored in freezer or other similar environment for an elongated period of time with reduced amount of freezer burns or undesirable ice crystal formation, in a manner so as to maintain... Agent: Reed Smith, LLP
20100047414 - Organic produce wash system: The present application describes a produce wash system for dispersing carbon dioxide into a liquid medium which includes a container containing carbon dioxide gas which is connected to another container or pipe capable of containing a liquid medium so that the gas from the first container is capable of being... Agent: The Eclipse Group LLP
20100047415 - Ink-jettable flavored fluids for printing on edible substrates: Food grade flavored fluids for use in printing on edible substrates and methods for applying the food grade flavored fluids to edible substrates are described. The food grade flavored fluids have characteristics that render them suitable for ink-jet printing onto the surfaces of a variety of edible substrates.... Agent: Michael Best & Friedrich LLP
20100047416 - Multilayer seamless tubular casing based on polyamide for mold cooking: The present invention relates to a coextruded, if appropriate biaxially stretched seamless multilayer tubular casing, and also to use thereof for encasing pasty or liquid goods, such as, for example, producing sausage in molds.... Agent: Knobbe Martens Olson & Bear LLP
20100047417 - Process for producing raw sausage with shortened ripening time: A process accelerating the ripening of raw sausages by incorporating a casing having a water vapor permeability of less than 600 g/m2 d at a relative humidity of less than 60%. Preferably, the process employs casings having a water vapor permeability of 50 to 400 g/m2 d, more preferably 70... Agent: Propat, L.L.C.
20100047418 - Concentrate cartridge and liquid product preparation method: Cup for preparation of a liquid product, having a first chamber part (25) for holding a preparation substance, an inlet opening provided with a covering layer (16) with liquid-permeable perforations (17, 18, 19) for receiving a liquid suitable for the preparation substance, an outlet opening (24) for discharging the prepared... Agent: Sughrue Mion, PLLC
20100047419 - Single-serve permeable beverage filter: A disposable, single serve, fluid permeable filter configured to substantially conform to the contour of the interior surface of a permanent filter basket used in single serve type beverage brewers.... Agent: John L. Boul
20100047420 - Methods and apparatus for making a tea concentrate: Apparatus and a kit for making the concentrate can comprise a strainer 34 at which a quantity of loose particulate tea material can be located for contact with water so as to produce an aqueous concentrate that is separated at the strainer from the tea material, and a mass 36,... Agent: Ballard Spahr LLP
20100047421 - Preparation of oyster flesh extracts: The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and pressurized to 1 atm or higher to extract oyster flesh extracts from the raw oyster flesh, and they are... Agent: Westerman, Hattori, Daniels & Adrian, LLP
20100047422 - Process for enriching the aroma profile of a dealcoholized beverage: The present invention concerns a process for enriching the aroma profile of beverages, especially beer and wine, by means of extraction, using pervaporation, of aromas from the original beverage and subsequent addition of the extracted aromas to the beverage, after total or partial dealcoholization. The original beverage (1) is fed... Agent: Cermak Kenealy Vaidya & Nakajima LLP
20100047423 - Method of treating a whey protein concentrate by microparticulation: The present invention relates to a method of treating a whey protein by microparticulation. The microparticulation comprises heat treatment and mechanical processing of the whey protein. The method comprises the steps that the protein concentrate is caused to pass a high pressure pump and that the protein concentrate, at elevated... Agent: Buchanan, Ingersoll & Rooney PC
20100047424 - Use of a mixture of carbon dioxide snow and liquid nitrogen in quick freezing applications: Method for cooling a product, all or part of the cooling being carried out by contact of the product with a mixture of carbon dioxide snow (CO2) and liquid nitrogen.... Agent: Air Liquide Intellectual Property
20100047425 - Scoop cutter and method for producing shaped food products: A scoop cutter and method for producing shaped food products. A rotating arcuate blade with a cutting edge on at least one side works in conjunction with a thickness spacing sphere to produce a shaped food product having three dimensions. As food product in the form of non-sticky, low tact... Agent: Carstens & Cahoon, LLP
20100047426 - Method for modulating the taste of material compositions containing at least one high intensity sweetener (his): Process for taste modulation of compositions of matter which comprise at least one High Intensity Sweetener HIS, which comprises adding at least two azo compounds in a total concentration of 0.1 to 30 ppm or 0.1 to 30 mg/l as taste modulators to a composition of matter which comprises at... Agent: Connolly Bove Lodge & Hutz, LLP
20100047427 - Modified sugar and modified fat frozen dessert: The present invention relates generally to frozen dairy products made with modified milk filled with vegetable oil that is preferably naturally high in monounsaturated fatty acids (MUFA). The invention further makes use of carbohydrates having a low glycemic index in place of sucrose. As well as being nutritionally unique, the... Agent: Merchant & Gould PC
20100047428 - Method for the extraction of one or several proteins in milk: e
20100047429 - Method of producing sauteed vegetables: Sautéed vegetables are used as a building block in the preparation of sauces, soups and meal solutions and are easily prepared on a kitchen scale. On scaling up the same method used at kitchen scale to industrial scale, the problem of heat transfer results in vegetables either not browning and... Agent: Unilever Patent Group
20100047430 - Hairline cracked brown rice and processing method thereof: Hairline-cracked brown rice and a processing method thereof are provided, in which the brown rice is processed at room temperature with a simple method, and the brown rice has good mouth-feel like the polished rice and is easy to be cooked while maintaining its nutrients.... Agent: Christopher Paul Mitchell
20100047431 - Bagel product and process for producing a bagel product: A method for making a hollow bagel product, including the steps of providing dough, sheeting the dough to a desired thickness, stamping ring-shaped pieces from the dough to form a stream of dough pieces, proofing the ring-shaped dough pieces and baking the proofed ring-shaped dough pieces in a conveyorized tunnel... Agent: Lucas & Mercanti, LLP
20100047432 - Process for producing saccharide oligomers: A process for preparing saccharide oligomers uses an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and has a solids concentration of at least about 70% by weight. The feed composition is heated to a temperature of at least about 40° C., and is contacted... Agent: Williams, Morgan & Amerson, P.C.02/18/2010 > patent applications in patent subcategories. patent applications/inventions, industry category
20100040727 - Method for improving uniformity of content in edible film manufacturing: The present invention relates to a method of making a film composition with an improved uniformity of active composition. The invention includes a method including the steps of forming a flowable film composition comprising an edible water-soluble polymer, a polar solvent and a particulate active suspended therein, where the ratio... Agent: Hoffmann & Baron, LLP
20100040729 - Compositions and methods for surface modification of root vegetable products: The invention relates to methods and compositions for enzymatic surface modification of root vegetable products by contacting the products with enzyme during a drying process. One embodiment of the invention relates to methods and compositions reducing acrylamide produced by cooking, heating or processing in root vegetable products, such as French... Agent: Foley & Lardner LLP
20100040728 - Situ fructooligosaccharide production and sucrose reduction: The invention pertains to an in situ process for producing fructooligosaccharides in a food product by contacting the food product with a fructosyltransferase to enzymatically convert sucrose to fructooligosaccharides in the food product. The increase in fructooligosaccharides results in an increase in dietary fiber content of the food product.... Agent: Danisco US Inc. Attention: Legal Department
20100040730 - Alcohol-tolerant malolactic strains for the maturation of wines with average or high ph: Lactic bacterial strains of the genera Lactobacillus and Pediococcus which are capable of initiating and carrying out a complete malolactic fermentation on direct introduction, in the dried, frozen or lyophilised state, without a previous acclimatization step, at a concentration of between 106 and 5×107 UFC/ml, into a wine with an... Agent: Young & Thompson
20100040731 - Arabinoxylo-oligosaccharides in beer: This invention provides beers with increased amounts of soluble arabinoxylans having an average degree of polymerisation (DP) below 50 for improving or significantly altering their mouthfeel. This invention also provides methods for enriching a wort or beer with such soluble arabinoxylans during the brewing process.... Agent: Clark & Elbing LLP
20100040732 - Compositions and methods for fermented nutraceuticals: Nutritional products are prepared using a dual fermentation process in which distinct and separate botanical fermentation and probiotic fermentation steps increase nutritional value and/or quality of a vitamin or other nutritionally relevant compound. Alternatively, both fermentation steps could also be combined. Most preferably, a nutritionally desirable carrier such as cow... Agent: Fish & Associates, PC Robert D. Fish
20100040733 - Aroma stabilizing method: The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aroma-stabilized foodstuffs as well as their products having a desirable flavour.... Agent: K&l Gates LLP
20100040734 - Cacao husk-derived water-soluble, dietary fiber, process for its production, foods and beverages containing it and methods for their preparation: It is an object of the invention to provide water-soluble dietary fiber obtained by hot water extraction from cacao husks, and to use the water-soluble dietary fiber for addition to acidic protein foods such as milk component-containing beverages, dispersion stabilizers for chocolate beverages and the like, coating agents with improved... Agent: Paul And Paul
20100040736 - Bread with increased arabinoxylo-oligosaccharide content: The present invention relates to a method for increasing in a baked product, after baking, the level of water-soluble arabinoxylan with an average degree of polymerization ranging from 5 to 50, preferably ranging from 5 to 35, more preferably ranging from 5 to 25, said method comprising the steps of:—Preparing... Agent: Knobbe Martens Olson & Bear LLP
20100040735 - Method for preparation of lactic acid bacterium having anti-allergic activity: Disclosed is a method for preparing lactic acid bacteria having a high anti-allergic activity comprising culturing the lactic acid bacteria in a medium containing casein hydrolysate. The invention also provides an anti-allergic agent and a food/beverage product having anti-allergic activity comprising the lactic acid bacteria cultured in the method of... Agent: Birch Stewart Kolasch & Birch
20100040737 - Egg products with components recognized for reducing the levels of cholesterol in people and/or improving their health: A novel food composition is provided in which eggs whites are combined with phytosterols. Other ingredients, such as omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may also be present in the product. Methods for producing these compositions are also provided.... Agent: Buchanan, Ingersoll & Rooney PC
20100040738 - Extension of beverage shelf-stability by solute-ligand complexes: The present invention provides beverage preservative systems and beverage products comprising the beverage preservative systems. The beverage preservative system prevents spoilage by microorganisms in a beverage within a sealed container for a period of at least 16 weeks. The present invention reduces or eliminates the use of conventional preservatives that... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943
20100040739 - Gel type enteral nutrient: A gel type enteral nutrient, which is excellent in the form-maintaining capability of solid matter (gel) in the stomach, is not easily disintegrated or dissolved even depending upon a pH change, shows little change in the physical properties such as water liberation, or the like even during long-term stage, can... Agent: Birch Stewart Kolasch & Birch
20100040740 - Tea bag cozy: An infusion system for processing a brewing material includes a pouch configured to contain a brewing material, a sealable packet configured to house the pouch, and an attachment member coupled with the pouch and the packet.... Agent: Townsend And Townsend And Crew, LLP
20100040741 - Dyeing and/or printing formulations comprising monodisperse particles: The present invention relates to a printing formulation comprising monodisperse particles, at least one curing agent, at least one initiator and a solvent, as well as to the use of these formulations and to substances printed with these formulations.... Agent: Unilever Patent Group
20100040742 - Preparation of individually coated edible core products: A method and apparatus for producing individually coated, baked, edible core products is disclosed. Individual edible cores are coated with a farinaceous dough and baked. The coated cores are agitated as their coatings expand to prevent them from clumping or agglomerating during baking. The baked, coated cores are individual core... Agent: Carstens & Cahoon, LLP
20100040743 - Method for determining at least one suitable parameter for a process of making a beverage: A beverage maker (1) comprises a chamber (8) for receiving at least one member containing at least one beverage ingredient. During operation of the beverage maker (1), fluid is conducted through the member for the purpose of making a beverage. In order to be capable of determining suitable parameters for... Agent: Philips Intellectual Property & Standards
20100040744 - Egg tray and fixer and method of processing eggs using the same: The present invention relates to an egg tray that is used to sterilize an egg or to boil the egg soft or hard and in which an egg is washed, heated, sterilized, boiled soft or hard, dried, coated, inspected, cooled, and packed to increase the safety and the value of... Agent: LexyoumeIPGroup, LLC
20100040745 - Pet food and process of manufacture: A method for manufacturing pet food with an ultrasonic horn and an anvil, using human grade ingredients without the use of additives, including but not limited to preservatives, plasticizers, binders and fluidizers.... Agent: Pauley Petersen & Erickson
20100040746 - Method for preparing a fully cooked, oven roasted shelf stable meat product: A method for preparing a fully cooked or oven roasted shelf stable meat product comprising of the steps of first mixing a selected group of ingredients which may include flavorings, colors, preservatives, sweeteners, salt, cures, fillers, bulking agents, edible acids, antimicrobials, antioxidants, concentrated proteins, emulsifiers, fats and oils, and others... Agent: Zarley Law Firm P.L.C
20100040747 - Silica microgels for reducing chill haze: The present invention provides a method of reducing chill haze in a protein containing liquid (especially beverages resulting from fermentation such as beer and wine) by contacting the liquid with silica microgels having an average microgel diameter of at least 18 nm, more preferably at least 45 nm, and most... Agent: E I Du Pont De Nemours And Company Legal Patent Records Center
20100040748 - Process for aqueous oil extraction from oilseed starting material: A process is disclosed for the efficient recovery of oil from oilseed materials without the use of organic solvents. In the process, the oilseed starting material is first expelled to remove a portion of the total oil. The expelled cake retains the remainder of the oil from the starting seed.... Agent: Blake, Cassels & Graydon, LLP
20100040749 - Method of brewing beverage in an electric, drip-type beverage brewer: A method of brewing hot beverage in an drip-type, electric brewer having a brew basket assembly (10) with an outer protective basket made of insulating plastic (12) and an inner basket made of stainless steel (14) nestled within the outer protective basket (12) with a drain hole (30) located opposite... Agent: James W. Potthast Potthast & Associates
20100040750 - Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide: Disclosed is an improved process and apparatus for producing low oil fried food products having less than 30 percent by weight oil based on the total weight of an unseasoned chip and a reduced level of acrylamide. The process discloses simultaneously contacting the par-fried food with a steam knife and... Agent: Carstens & Cahoon, LLP
20100040751 - Method for production of beverage: Provided is a method for production of a beverage, including discharging air bubbles having a median diameter of 1 to 200 μm into a solution containing a tea extract or a tea extract solution and removing a layer of bubbles formed on a surface of the solution. The method enables... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, L.L.P.
20100040752 - Adjustable antilip system for a patty forming machine: An antilip system for a food patty forming apparatus of the type having a reciprocating mold plate with at least one cavity. The system uses an adjustable escape passage to relieve pressure within a mold plate cavity. The system comprises a breather plate with antilip holes, a passage plate with... Agent: Erickson Law Group, PC
20100040753 - Flavor molecules: R2 may be selected from a range of 5- and 6-membered heterocyclic rings, and wherein R3 may be H or OH. The compounds give rise to a wide range of flavors, and some are useful as sweetness enhancers, this allowing sweetener content to be reduced while maintaining sweetness. Also disclosed... Agent: Curatolo Sidoti Co., Lpa
20100040754 - Protein having sweetness: An object of the present invention is to discover a substance with sweetness independent of pH and to provide a novel composition with sweetness characterized by containing the substance. Provided are: an NAS variant characterized by having sweetness independent of pH in the case of combination with a polypeptide NBS... Agent: Antonelli, Terry, Stout & Kraus, LLP
20100040755 - Whole egg replacing novel premix concentrate specially designed for cake and cake related products: A Whole egg replacing novel premix concentrate specially designed for cake and cake related products wherein the said premix comprises isolates of protein from gramineae family—10-30% with isolates of milk based protein ranging from 20-40% and in conjunction with the emulsifier ranging from 5-15%, leavening system ranging from 1-10%, stabilizers... Agent: Ladas & Parry LLP
20100040756 - Calcium reducing agents and methods: The present invention relates to agents and methods for reducing calcium in beverages, in particular alcoholic and fermented beverages such as wine, beer, larger, ale, cider and perry. The agent comprises a pectin or a salt thereof.... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP
20100040757 - health beverage and additive mixture for preparing the same: A beverage includes a liquid base, a coffee component, a saccharide component, a ginseng component, and a protein component. Per 8 ounces of the liquid base, the coffee component comprises between about 0.75 grams to about 12.65 grams, the saccharide component comprises between about 2.4 grams to about 23 grams,... Agent: Brandon L. Underwood, LLC
20100040758 - Integrated production of phytochemical rich plant products or isolates from green vegetation: Invention provides improvement in process of green crop fractionation to provide a route for production of novel phytochemical compositions or ingredients containing natural products contained in green plant material. Primary products of green crop fractionation produced in conventional process are fractionated further by using processes of oil extraction, aqueous acid... Agent: The Nath Law Group
20100040759 - Silicone devices and methods for cooking with silicone devices: The invention involves silicone bands made from food-grade silicone and methods for using the silicone bands for food preparation and cooking. The silicone bands come in a variety of diameters and thicknesses, and may be used when food is prepared, then frozen and later cooked; to support food during cooking;... Agent: Adams Law Office
20100040760 - Butchering processes for meat products: A method for mass-production butchering of a chuck roll of beef includes: sectioning the chuck roll anterior to and generally parallel to the first rib to separate a neck portion thereof from a remainder thereof; sectioning the remainder into a first portion and a second portion substantially along a natural... Agent: Steptoe & Johnson LLP
20100040761 - Novel thraustochytrium sp, kjs-i, bacillus polyfermenticus kjs-2 and feed additive for fish including them: Disclosed herein are novel microbes Thraustochytrium sp. KJS-1 and Bacillus polyfermenticus KJS-2. Also provided is an aquaculture feed additive for use in fisheries, which comprises freeze dried Thraustochytrium sp. KJS-1, freeze dried Bacillus polyfermenticus KJS- 2, and freeze dried Bacillus licheniformis. In addition to providing DHA, an essential nutrient for... Agent: Revolution Ip, PLLC
20100040762 - Green tea extract, especially for use as a functional food item, food supplement, or corresponding ingredient, use thereof, and process for producing such a green tea extract: A green tea extract, especially for use as a functional food item, food supplement, or corresponding ingredient has an enriched content of theanine and theogallin and is decaffeinated.... Agent: Browdy And Neimark, P.l.l.c. 624 Ninth Street, Nw
20100040763 - Preparation of canola protein isolate without heat treatment (\"c200ca\"): The supernatant from the deposition of canola protein micellar mass is processed to provide a canola protein isolate which is soluble in an aqueous acidic environment.... Agent: Sim & Mcburney02/11/2010 > patent applications in patent subcategories. patent applications/inventions, industry category
20100034922 - method for processing of fish egg and processed fish egg produced by the method: Provided are a method of processing fish eggs, which can produce fish eggs having a good color tone without using a color-developing agent such as a nitrite or by using a reduced amount of the color-developing agent, and processed fish eggs produced by the method. A lactic acid bacterium, which... Agent: Smith, Gambrell & Russell
20100034923 - Enhancing the effective concentration of lysozyme in wine: The present disclosure provides methods that decrease the interaction between tannins found in wine (such as polymeric tannins) and lysozyme added to wine as an antimicrobial agent, for example by adding a tannin-binding agent to the wine prior to adding lysozyme to the wine. In particular examples, such methods increase... Agent: Klarquist Sparkman, LLP
20100034924 - Bacterium: The present invention relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa·s after 14 days of storage at 6° C.... Agent: Steptoe & Johnson LLP
20100034926 - Food particle for promoting wellness: Embodiments described herein include an extruded food product comprising a soy protein; up to about 15% insoluble fiber; and up to about 15% soluble fiber. In one embodiment, the soluble fiber is inulin.... Agent: Schwegman, Lundberg & Woessner, P.A.
20100034925 - Pet food and processes of producing the same: The invention provides methods and products wherein a reactive starch constituent, including an edible constituent, is thermally treated to react it, preferably in a dynamic process environment, to produce products ranging from high to quite low densities and from soft to apparently dry textures. The wide range of textures enables... Agent: Wendell Ray Guffey Nestle Purina Petcare Global Resources, Inc.
20100034928 - Printed antifog films: The present invention relates to printed antifog films suitable for the packaging of food products having an improved ability to maintain their antifogging properties after being wound up into a roll and to the packages obtained therefrom. The films of the invention comprise an overprint varnish applied over the printed... Agent: Law Department Sealed Air Corporation
20100034927 - System for the individual packaging of peaches and other fruits and vegetables having a suitable shape: An individual packaging system for peaches and other fruits and vegetables uses a conical container of recyclable plastic material having a solar protection filter around its edge and small perforations at least in its lower part to facilitate respiration and transpiration of rainwater. The system has a cover clipped or... Agent: Notaro & Michalos P.C.
20100034929 - Beverage ingredient capsule with opening plate having pressure relief openings: A capsule (1) containing ingredients for producing a beverage, wherein the ingredients are housed in a compartment (3), wherein the capsule (1) comprises a contoured opening plate (5) designed for opening a face of the compartment (3) when the pressure inside the ingredient compartment (3) presses the face against the... Agent: K&l Gates LLP
20100034930 - Edible, flour based, raised bread food cup: The invention is directed to a food cup comprising a body formed of an edible, flour based, raised bread composition, the body comprising a bottom wall having a periphery, a sidewall extending from the periphery of the bottom wall and an opening defined by the top of the sidewall. The... Agent: Swanson & Bratschun, L.L.C.
20100034931 - Biscuit for frozen confectionery: Crisp and crunchy reconstituted biscuit composed of fragments of baked biscuit, agglomerated within a binder comprising at least one carbohydrate and fat, the biscuit having the characteristic feature of preserving its crunchiness during storage at a negative temperature. Also, composite frozen confectioneries that include a biscuit and a frozen confectionery... Agent: K&l Gates LLP
20100034932 - Edible food casing based on proteins, and process for production thereof: An edible food casing, i.e. a casing which can also be consumed, is disclosed which is based on non-heat-coagulating protein which is mixed with a heat-coagulating agent. The non-heat-coagulating protein is preferably collagen and/or a collagen derivative, whereas the heat-coagulating agent is preferably protein from hens' eggs, blood plasma, whey... Agent: Propat, L.L.C.
20100034933 - Stable muffin batters and methods for making same: Muffin batters that are substantially stable to temperature fluctuations experienced in a commercial retail setting are provided. The muffin batters can be balked into muffins having desirable flavor and texture profiles as well as having other desirable organoleptic properties. The muffin batters can also be combined with a muffin topping... Agent: Calfee, Halter & Griswold LLP
20100034934 - Packaging for stabilizing consumable products: Packaging for stabilizing consumable products is described. The packaging has a defined amount of oxygen in its headspace and product portion whereby products packaged in the same are stable in the absence of oxygen scavengers.... Agent: Unilever Patent Group
20100034935 - Precision temperature cooking system and method: A precision temperature cooking system for cooking food products in a facility includes a vacuum packaging device to package the food products in vacuum-sealable bags, and a heated water bath or a heated water circulator to maintain a water bath at a cooking temperature that is substantially equal to a... Agent: Foley & Lardner LLP
20100034936 - Method and system for reducing pathogens: A method and system is provided whereby pathogens in food are reduced by first sealing food in a package and then applying high hydrostatic pressure to the sealed package. The package is moved to a clean area having pathogen-reducing treatment such as a cleansing plasma. The food is removed from... Agent: Shutts & Bowen, LLP
20100034937 - Nutritionally balanced frozen dessert: The present invention relates to frozen confectionery products which are nutritionally balanced and which have a high protein content.... Agent: K&l Gates LLP
20100034938 - Method of treating a packed food for purposes of extending its shelf-life: To extend shelf-life, a method of heat-treating a food packed in a packaging container of a packaging laminate comprising a layer of paper or paperboard and outer, liquid-tight coatings of plastic. The 9ackaging container is exposed to a liquid heating medium sprayed against outer walls of the packaging container to... Agent: Buchanan, Ingersoll & Rooney PC
20100034939 - Ovenable film: The present invention is directed to a plastic film suitable for an oven cooking process, comprising a multilayer film comprising having an outer layer comprising polyamide, where the polyamide has a melting point of at least 210° C., a core layer of crosslinked EVA copolymer and a sealing layer of... Agent: Jenkins, Wilson, Taylor & Hunt, P. A.
20100034940 - Protein-containing food product and coating for a food product and method of making same: A method for forming a complex of a protein-containing material and a lipid-based material comprises the steps of admixing said protein-containing material into said lipid material, applying heat and a shear force to said admixture to form an emulsion of protein material in said lipid material, and cooling said admixture... Agent: Jones Day
20100034941 - Corn cob holders: A pair of corn cob holders comprising: a first corn holder having a housing with an elongated bore therein, the elongated bore having an end cap on one end thereof with an opening therein configured to receive one end of an ear of corn and an open end on an... Agent: Buchanan, Ingersoll & Rooney PC
20100034942 - Apparatus and method for extracting a hot beverage: A method for preparing a hot beverage, in particular a coffee beverage or a tea beverage, with flavors being extracted from a flavor carrier, which is prepared from roasted coffee or dried tea, by means of water or steam having a plurality of steps: a predetermined quantity of the flavor... Agent: The Webb Law Firm, P.C.
20100034943 - System and methods for on demand iced tea: An on demand ice tea brewing system. The tea brewing system may include a concentrated tea brewer with a brewing chamber for brewing a concentrated tea, a piston positioned within the brewing chamber, and a mixing area for diluting the concentrated tea with an amount of diluent so as to... Agent: Sutherland Asbill & Brennan LLP
20100034944 - Use of avocado derivatives in flavor applications:
20100034946 - Resistant starch-hydrocolloid blends and uses thereof: Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch... Agent: Hovey Williams LLP
20100034947 - Bakery and pasta products comprising acidified chitosan: The present invention relates to bakery products and pasta with added acidified chitosan.... Agent: Knobbe Martens Olson & Bear LLP
20100034948 - Method of making a fruit spread and fruit spread composition: A method of making a fruit spread is provided that includes adding a first quantity of a particular fruit to a vessel, and adding a second quantity of concentrated juice of the particular fruit to the vessel. The method also includes adding a third quantity of another sweetener to the... Agent: Wolff & Samson, P.C.
20100034949 - Method and system for flash freezing coffee-flavored liquid and making warm coffee-based beverages: An apparatus and method of flash freezing a coffee-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer until desired and then reconstituted into a coffee beverage base as needed. In particular, a warm coffee-based beverage may be... Agent: Stockwell & Smedley, Psc
20100034950 - Method and system for flash freezing coffee-flavored liquid and making cold coffee-based beverages: An apparatus and method of flash freezing a coffee-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer until desired and then reconstituted into a coffee beverage base as needed. In particular, a cold coffee-based beverage may be... Agent: Stockwell & Smedley, Psc
20100034951 - Novel canola protein isolated: A novel canola protein isolate consisting predominantly of 2S canola protein and having equal to better solubility properties and improved clarity properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment or isoelectric... Agent: Sim & Mcburney
20100034952 - Novel melon plants: The present invention relates to novel plants, in particular to melon plants capable of producing fruits with a new pleasant taste and to seeds thereof. The present invention further relates to fruits of melon plants of the present invention, wherein such fruits have organic acid content, low pH and high... Agent: Syngenta Biotechnology, Inc. Patent Department
20100034953 - Genetically modified plants which synthesize a starch having increased swelling power: The present invention relates to genetically modified plant cells and plants, and to processes for the production of genetically modified plant cells and plants which have an increased activity of a protein having the activity of a starch synthase II and an increased activity of a protein having the activity... Agent: Hunton & Williams LLP Intellectual Property Department
20100034954 - Nutritionally suitable cocoa for animal feed: The invention relates to a method for obtaining fibre-rich cocoa with low carbon hydrate and methylxanthine contents and resulting cocoa powder which is suitable for animal feed. The inventive method includes the following main steps in which: the whole cocoa beans undergo cleaning, deffating, treatment with alpha-amylase, centrifugation, extraction-washing and... Agent: Sughrue Mion, PLLC
20100034955 - Fresh fry cooking and handling systems for reducing acrylamides in carbohydrate glycemic foods and preventing carcinogenic contaminants in cooking oil: The present invention is directed to methods for reducing acrylamides in carbohydrate glycemic foods without the use of chelating compounds, chemicals, carbonyl group blockers, multivalent cation or other additives. The present invention further includes methods for preventing carcinogenic contaminants in cooking oil, by way of managing various factors that contribute... Agent: Pate Pierce & Baird
20100034956 - Highly water dispersible powder and production method thereof: The highly water dispersible powder includes a poorly water soluble component, a water soluble polymer having a protective colloid effect, and a saponin. The highly water dispersible powder can be produced by a method including: emulsifying a poorly water soluble component in an aqueous solvent under the presence of a... Agent: Hoffmann & Baron, LLP
20100034957 - Fish feeding stimulant: A fish feeding stimulant in one example comprises a host media. The host media comprises an amino acid component with a dominant amino acid. The host media is configured to release the dominant amino acid with a predetermined flux rate into an aqueous environment upon placement of the host media... Agent: Carmen Patti Law Group , LLC
20100034958 - Infant formula: Infant formula containing osteopontin and use of osteopontin as supplement for infant formulas or baby food.... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP02/04/2010 > patent applications in patent subcategories. patent applications/inventions, industry category
20100028483 - Solid edible product for a pet: The present invention relates to a solid edible product for a pet having a moisture content of less than or equal to 10% comprising fat, a probiotic micro-organism and optionally a sweetener, a palatant and/or bulking material. The edible product may contain other ingredients. The invention also relates to a... Agent: Fulbright & Jaworski, LLP
20100028484 - Methods for producing lipids from ethanol production co-products by introducing lipid producing microorganisms: Methods for producing a lipid rich product from a feedstock utilized in wet and dry milling processes for producing ethanol, the method include mixing a culture of lipid producing microorganisms with the feedstock, wherein the feedstock includes co-products of ethanol production and/or biomass; producing lipids within the lipid producing microorganisms;... Agent: Cantor Colburn, LLP
20100028485 - Talaromyces emersonii enzyme systems: The invention relates to strains of Talaromyces emersonii which are thermostable and encode thermostable enzymes. The enzymes retain activity at temperatures above 550 C. These strains and enzymes find use in a variety of processes from waste reduction to the production of novel food ingredients and the production of bio-fuels.... Agent: Lando & Anastasi, LLP
20100028486 - Bubble stabilizer and sparkling beverage containing the same: The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble... Agent: Wenderoth, Lind & Ponack, L.L.P.
20100028487 - Method of producing vinegar and vinegar produced by this method: Provided are a method of producing a vinegar which can be utilized for a wide range of use such as drinking and cooking by reducing an unpleasant smell peculiar to a vinegar manufactured from a bran-containing raw material; and a vinegar produced by the method. Specifically, provided are a method... Agent: Frishauf, Holtz, Goodman & Chick, PC
20100028488 - Algal biomeal-based palatability enhancer and method of use and manufacture therefor: An animal food palatability enhancing composition that includes a manufactured edible substrate comprising a texture; and a delipidated microbial biomeal, wherein the delipidated component comprises about 2% to about 4% docosahexaenoic acid (DHA) by weight and wherein the palatability enhancer improves palatability of animal food products. Also provided is a... Agent: Saul Ewing LLP (baltimore) Attn: Patent Docket Clerk
20100028489 - Pre-fermented symbiotic matrix based on a cereal suspension with encapsulated probiotics, manufacture process and corresponding utilization: The present invention is about a pre-fermented symbiotic matrix based on a cereal suspension, preferably oat, containing encapsulated probiotics and prebiotics, the manufacturing process and the corresponding utilization. The present invention's object is the development of a cereal symbiotic matrix, preferably from oat, pre-fermented with encapsulated probiotics and free and/or... Agent: Cermak Kenealy Vaidya & Nakajima LLP
20100028491 - Aqueous dough conditioning composition: An aqueous dough conditioning composition comprises water, one or more enzymes, salt and sugar characterised in that the composition in substantially free of antioxidant. Preferably, the composition comprises less than 0.05% by wt of antioxidant. The composition may further comprise an oxidant and/or a hydrocolloid. The invention also provides dough... Agent: Macmillan Sobanski & Todd, LLC
20100028490 - Bread improver and use thereof in making crumb-free flat bread: A new bread-making enhancer includes an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer is suited for methods for making bread without a soft part such as flat bread or Arab bread.... Agent: Young & Thompson
20100028492 - Method for preparing a milk for milk-dairy applications, the milk obtained by said method and the uses thereof: The present invention relates to a method, called Mofinazione process, for preparing a milk intended for milk-dairy applications, the milk obtained with said method and the uses thereof. Said method includes an opportune heat treatment of the milk, followed by a pre-maturation concerning the addition and the development within said... Agent: Pearne & Gordon LLP
20100028493 - Nucleotide pyrophosphatase inhibitor and coenzyme regenerating systems: The present invention is related to a method for inhibiting nicotinamide coenzyme degradation in a cereal flour or wheat based product, comprising the addition of an effective amount of nucleotide pyrophosphatase inhibitor to said cereal flour based product, product such as a wheat based product. A further aspect of the... Agent: Knobbe Martens Olson & Bear LLP
20100028494 - Seasoning products with high content of sweet amino acids and yeast strain for use in obtaining the same: The present invention provides a seasoning composition comprising free proline in an amount of 8.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a seasoning composition comprising free proline in an amount of 6.0% or more of the free... Agent: Birch Stewart Kolasch & Birch
20100028495 - Beverage cartridge: A beverage cartridge and method for forming a beverage is provided. The cartridge may include a container having an internal volume with a substantially soluble beverage precursor disposed within the container. The beverage precursor may be formed of a plurality of particulates where at least 60% of the plurality of... Agent: Wolf Greenfield & Sacks, P.C.
20100028496 - Composition for reducing the nacl content in food products: The present invention relates to a composition for reducing the sodium chloride content in food products, to processes for the preparation thereof and to uses.... Agent: Connolly Bove Lodge & Hutz LLP
20100028497 - Method of producing an extruded food product: e
20100028498 - Method for manufacturing melt bodies for food articles and melt bodies for food articles: A method for manufacturing melt bodies for food articles such as bread rolls is disclosed. The method includes mixing one cheese component that is a flowable cheese with another food component such as a particulate bacon to form a homogeneous mixture. The mixture may also include another cheese component including... Agent: Grossman, Tucker, Perreault & Pfleger, PLLC
20100028499 - Scavenging oxygen: A container (22) includes a shell (24) made from a polymer, for example PET, and incorporating a catalyst, for example a palladium catalyst. A closure (40) incorporates a plug which includes a source of hydrogen, for example a hydride. In use, with container (22) including a beverage and closure (40)... Agent: Fay Sharpe LLP
20100028500 - Article of manufacture for packaging edible liquid and solid components together and process for making same: An article of manufacture for packaging edible liquid and solid components together comprised of a container, a base product comprised of a moist based ingredient in the bottom of the container, the base product covered by an edible sealing layer, the partially filled container being passed through a cooler to... Agent: Harry V. Mcgahey Jr.
20100028501 - Systems and methods for dispensing product: The present invention relates to systems and methods for producing and dispensing aerated and/or blended products, such as food products.... Agent: Cesari And Mckenna, LLP
20100028502 - Charcoal smoke-far infrared ray radiating oven: An oven body includes a grilling chamber provided with several far infrared ray heaters and a smoking chamber that emits smoke from the charcoal heated by electric heaters, wherein the meat to be roasted is rotated in the grilling chamber by a rotating means, rotating alternately through a far infrared... Agent: King & Schickli, PLLC
20100028503 - Simultaneous multiple acervation process: This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two... Agent: Fitch Even Tabin & Flannery
20100028504 - Method and apparatus for nature decorating fruit as such fruit is being ripened on the tree: An apparatus for producing a pre-selected design on an outer surface of a pre-selected piece of fruit by a natural ripening process. The apparatus includes at least one sticker having a predetermined design. The at least one sticker is engageable with and attachable to such outer surface of such pre-selected... Agent: James Ray & Associates
20100028505 - Liquid clarification: The present invention relates to liquid clarification. More closely, the invention relates to beverage clarification, such as reduction of colloidal (not microbial) haze-causing substances in beer or related beverages such as wine, juices, flavorings etc. The method of the invention uses a hydrophilic surface for adsorption of haze-forming substances by... Agent: Ge Healthcare Bio-sciences Corp. Patent Department
20100028506 - Process for producing ham without resting periods for curing: A process for producing ham without resting periods for curing, comprising the following steps in which: the pieces of muscle are cleaned, a brine composition is injected into the muscles pieces, a series of controlled-depth incisions is made on the muscle pieces that have been injected with the brine composition,... Agent: Michael Winfield Goltry
20100028507 - Manufacture of granola and snack-food products: A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943
20100028508 - Apparatus for freshly storing foodstuff and method thereof: The present invention provides an apparatus and a method for storing foodstuff comprising: a container for accommodating water and the foodstuff; at least one electrode unit having a negative electrode within the container and a positive electrode therewithin facing the negative electrode; and a power supplier for supplying electric power... Agent: Kusner & Jaffe Highland Place Suite 310
20100028509 - Process for producing aseptic packaged pasta product storable at room temperature: A process for producing a packaged pasta product storable at room temperature. The pasta noodles are boiled for a predetermined period of time. Optionally, a pH adjusting agent and an anti-bonding agent may be added to the boiled pasta. The pasta is hot pressed into the container with high temperature... Agent: Tutunjian + Bitetto, P.C.
20100028510 - Disinfection of dried foodstuffs: Nuts, grains, seeds and other dry or dried foodstuffs are disinfected by a process that entails infusion with gaseous ozone and treatment with liquid non-ozone disinfectant, each treatment being preceded by a decompression of the foodstuffs to a pressure below atmospheric and each treatment utilizing an inert gas to achieve... Agent: Townsend And Townsend And Crew, LLP
20100028511 - Image variety on edible substrates: An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.... Agent: The Procter & Gamble Company Global Legal Department - Ip
20100028512 - Bio-based polyethylene terephthalate packaging and method of making thereof: This invention relates to a method of making a bio-based PET packaging and particularly to a method of producing a bio-based PET from at least one bio-based material comprising: a) forming at least one PET component from at least one bio-based material, wherein the at least one PET component is... Agent: The Coca-cola Company Patent & Technology Dept--nat 19
20100028513 - Unpeeled orange fruit, with its rind dried up before overriping: Prolonged preservation of the orange fruit, easier wrapping, packing, storage, processing and transport without need for expensive refrigeration would necessarily facilitate transport and exportation; and vastly increase the material and moral well-being of the persons involved in the business, including the producers, the workers and consumers.... Agent: Edilberto R. Balce
20100028514 - Cooking appliance with stirring means and associated method: The invention relates to an appliance (1) for cooking food, the appliance comprising firstly a receptacle (2) for containing the food and secondly a blade (8) placed within the receptacle (2), said receptacle (2) and blade (8) being designed to be driven with relative rotary motion so as to stir... Agent: Thomas, Kayden, Horstemeyer & Risley, LLP
20100028515 - Re-carbonating device: A carbonated drink container pressurizer adapter that is screwed onto a conventional drink container in place of the original bottle top, which includes a valve attachment point for the purpose of allowing entry of CO2, and a pressure release valve preset to open at a given pressure for the safe... Agent: Adams Intellectual Property Law
20100028516 - Production of cookies having large particulates using ultrasonic wirecutting: A method for the continuous production of cookies having a high content of large inclusions, such as chocolate chips, nuts, and fruit pieces includes extruding a cookie dough containing the inclusions through a die orifice to obtain an extrudate dough rope, and cutting the extrudate dough rope with an ultrasonic... Agent: Greenblum & Bernstein, P.L.C
20100028517 - Chunky salad dressing: A substantially fat free pourable salad dressing with food particulates is described, such that the salad dressing has a flavor, aroma, color and appearance that is “just right”. The food particulates having an Approximate diameter of at least about 0.64 cm and up to about 1.27 cm, and comprise about... Agent: Unilever Patent Group
20100028518 - Oxidation stability using natural antioxidants: Comestibles including nicotianamine as a natural replacer for EDTA and methods of use thereof are provided.... Agent: Fitch Even Tabin & Flannery
20100028519 - Rice snack and method for producing the same: The present invention relates to a rice snack which is obtained by using a starting flour which contains a combination of a cereal powder comprising high-amylose rice as the main raw material with a dietary fiber. The present invention also relates to a method for producing a rice snack, which... Agent: Wenderoth, Lind & Ponack, L.L.P.
20100028520 - Noodles and noodle skins comprising soybean protein composition: It is intended to prepare noodles and noodle skins, in particular, wheat flour-free noodles and noodle skins, which comprise a soybean protein composition at a high ratio. By adding a water-extracted less denatured soybean protein to noodles and noodle skins, noodles and noodle skins containing a large amount of the... Agent: Wenderoth, Lind & Ponack, L.L.P.
20100028521 - Gum arabic replacements in: (1) panning, confections, adhesion & coatings; (2) edible films and flavor encapsulation; and (3) lithography: A method of preparing a gum arabic replacement, partial replacement or extending composition, for use in a variety of applications such as food, pharmaceutical and industrial applications is disclosed. In one embodiment, the invention is directed towards a method of preparing a gum arabic replacement, partial replacement or extending composition... Agent: Hogan & Hartson LLPIPGroup, Columbia Square
20100028522 - Fruit-based fatty stuffing or spread: The invention relates to a fruit-based fatty stuffing or spread comprising a suspension of solid particles in a continuous fatty phase containing at least one sweetening agent in a amount lower than 45 wt %, less than 3 wt % and advantageously less 1 wt % of non fatty dried... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP
20100028523 - Fat-and-oil compositions for inhibiting the migration of water in food and foods made by using the same: The present invention aims at providing fat-and-oil compositions which can effectively inhibit the migration of water even when a low-water-content component is in contact with a high-water-content component and foods made by using the same. Namely, a fat-and-oil composition for inhibiting the migration of water in food wherein the fat-and-oil... Agent: Wenderoth, Lind & Ponack, L.L.P.
20100028524 - Low fat meat compositions capable of high temperature cooking: Low fat meat compositions are provided that contain ingredients that act synergistically, allowing the compositions to successfully cook and surface char at temperatures of 700 degrees Fahrenheit and above, in one step, consisting of meat, water, textured protein concentrate, water binders, a fat binder/emulsifier/dispersion agent, and salt. These compositions reproduce... Agent: Michael A Stram
20100028525 - Low fat, clear, bland flavored whey products: Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of... Agent: Brinks Hofer Gilson & LionePrevious industry: Plastic article or earthenware shaping or treating: apparatus
Next industry: Coating processes
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