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Food or edible material: processes, compositions, and products August inventions list 08/10

20100215798 - Freeze-dried aerated fruit or vegetable compositions and methods of making thereof: The present invention comprises a freeze-dried, aerated fruit or vegetable composition comprising a fruit or vegetable ingredient and an emulsifier and methods of making thereof.... Agent: Gerber Products Company

20100215797 - Treatment of human milk: Method for heat treatment of human milk, wherein the milk is kept at an elevated temperature in a pasteurising step. Removal of bacterial constituents and/or viral constituents can be effected if an elevated temperature in the narrow range of 57-61° C. is applied during a time span in the range... Agent: Mcdonnell Boehnen Hulbert & Berghoff LLP

20100215799 - Chewing gum composition: Chewing gum base including i. 1 to 99% by weight of a polymeric material which has a straight or branched chain carbon-carbon backbone and a multiplicity of side chains, and is substantially insoluble in water; ii. from 0-6% by weight wax; iii. up to 99% by weight of an elastomeric... Agent: Oliff & Berridge, PLC

20100215800 - Cacao liquor and process for producing the same: A novel cacao liquor and a process for producing the same are provided. The process for producing a cacao liquor specifically comprises the following steps: (1) preparing cacao beans; (2) milling the cacao beans and dipping in water; (3) steaming the cacao beans; and (4) after adding (i) one or... Agent: Drinker Biddle & Reath (dc)

20100215801 - Thin crust, flaky bread product and method for making same: An improved dough composition is provided which comprises fat flakes, wherein the dough composition can be used to prepare a frozen thin crust bread product. The frozen bread product can be heated in a conventional oven to provide a cooked thin crust bread product having a crispy bottom surface and... Agent: Fitch Even Tabin & Flannery

20100215802 - Method of preparing a dough-based product: Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl®, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by... Agent: Novozymes North America, Inc.

20100215803 - Process: The use of a lipid acyltransferase in the manufacture of UHT milk for improving the stability, particularly the long term stability, and/or improving the perceptible sensory difference and/or improving smell and/or taste and/or for reducing the cholesterol content and/or for eliminating or reducing creaming of the UHT milk for reducing... Agent: Frommer Lawrence & Haug

20100215804 - Food product suitable for person who has difficulty in chewing or swallowing: A food product that is suitable for an elderly person or a person who has difficulty in chewing or swallowing is obtained by impregnating a material with an enzyme, said food product having a smooth texture and sufficient softness to be crushed by the gums or tongue in the mouth,... Agent: Birch Stewart Kolasch & Birch

20100215805 - Barrier-coated ingredient for ready-to-bake cookie dough: A ready-to-bake cookie dough product containing a barrier coated cinnamon ingredient is described. The barrier coated cinnamon substantially reduces or eliminates the formation of gray dough in the cookie dough product when the cookie dough product is stored under refrigerated or frozen conditions. The barrier coated cinnamon ingredient includes cinnamon... Agent: General Mills, Inc.

20100215806 - Heat-resistant composition for animals comprising an enzymatic mixture: The invention relates to a heat-resistant composition for animals in the form of a granular powder, comprising: a) a liquid mixture of at least two enzymes; b) a medium selected from the group comprising wheat flour, starch, gypsum, maltodextrin, and corn cobs; and c) a coating agent selected from the... Agent: Mathews, Shepherd, Mckay, & Bruneau, P.A.

20100215807 - Uncooked and fortified food composition: Disclosed is a nutritional food package that includes an uncooked and a fortified food composition, and an enclosure for storing the food composition. The food composition includes non-animal proteins in an amount of about 10.59 percent by weight of total weight of the food composition, non-wheat carbohydrates in an amount... Agent: Jay M. Schloff

20100215808 - Spherical capsule for an automatic beverage preparation and dispensing machine: The technical problem of the present invention is to provide a capsule than can be used in any position in a machine for automatically preparing and dispensing beverages and provided with a device for puncturing the capsule envelope and injecting pressurised water inside said capsule. One particularly advantageous characteristic of... Agent: Jerome D. Jackson (jackson Patent Law Office)

20100215809 - Composition comprising triglycerides: A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 45 to 65%; SSU in an amount of from 10 to 18%; SU2 in an amount of... Agent: Hamilton, Brook, Smith & Reynolds, P.C.

20100215811 - Confectionery compositions: Confectionery compositions, suitable for fillings, comprise one or more confectionery additives selected from sugar, cocoa powder, milk powder, yoghurt powder, flavouring and emulsifier, together with a fat blend comprising: (i) polyunsaturated fatty acid residues in an amount of greater than 40% by weight based on total fatty acid residues in... Agent: Hamilton, Brook, Smith & Reynolds, P.C.

20100215810 - Glyceride composition for use as coating fat: A composition comprising triglycerides may be used as a coating fat. The triglyceride content of the composition comprises: SSS in an amount of from 10 to 20%; SUS in an amount of from 25 to 65%; SSU in an amount of from 20 to 50%; SU2 in an amount of... Agent: Hamilton, Brook, Smith & Reynolds, P.C.

20100215812 - In situ, liquid-activated film coated tablets and a process for making the same: Tablets and other objects are film coated by including in the tablet a film-forming polymer that is activated upon contact with an activating amount of liquid. The film-forming polymer, e.g., a cellulosic ether, is homogeneously mixed with the other ingredients of the tablet, shaped into any desirable form, loaded into... Agent: The Dow Chemical Company

20100215813 - Process and apparatus for pouch-forming with optimized fill-accuracy and headspace: This invention discloses a process for forming a pouch having an evacuated headspace containing a flowable material. The process relates to optimizing both, the evacuation of the headspace in the pouch and the accuracy of the flowable material filled in the pouch. Specifically, the present invention employs a process that... Agent: Potter Anderson & Corroon LLP Attn: Janet E. Reed, Ph.d.

20100215814 - Premixed bloody mary with alcohol: A premix Bloody Mary cocktail is disclosed herein comprising: tomato juice; alcohol, preferably vodka; spices; wherein the tomato juice and alcohol are premixed homogenously with the spices and sealingly-stored within a single compartment beverage container as either a single serving portion or a multiple serving portion. A method of premixing... Agent: Rg Patent Consulting, LLC

20100215815 - Food grade colouring agent: The present invention relates to a food grade colouring agent for the preparation of coloured ice cubes, wherein the colouring agent comprises dried red cabbage, a method for the preparation of the colouring agent, comprising the steps of chopping and drying red cabbage, to a method for the preparation of... Agent: Alston & Bird LLP

20100215816 - Antimicrobial composition and its use in ready-to-drink beverages: An antimicrobial composition for food applications includes a chelating agent and a lauric acid derivative. The antimicrobial composition optionally includes one or more carboxylic acid derivatives. The chelating agent, the lauric acid derivative, and if present, one or more carboxylic acid derivatives are collectively present in an amount that is... Agent: Fitch Even Tabin & Flannery

20100215817 - Tumble breading system, and related method: Tumble breading assemblies, systems, and methods for applying breading material to food are described herein. In accordance with one embodiment of the present disclosure, a rotary tumbling breading assembly for applying a breading material to a food generally includes a first rotary tumbler having a first channel for accepting the... Agent: Christensen, O'connor, Johnson, Kindness, PLLC

20100215818 - Instant drink powder: The present invention relates to an instant drink powder, preferably an instant coffee powder, which upon reconstitution provides improved foaming. The powder comprises particles having a porosity of at least 55%. The present invention also relates to the use of such a powder, as well as to the method of... Agent: K&l Gates LLP

20100215819 - Use of anionic emulsifiers for increasing the firmness of processed cheese products with a solids content less than or equal to 40%: The invention relates to the use of at least one anionic emulsifier, in particular a monoglyceride esterified with an organic acid, or an ester of a lactic acid esterified with fatty acids, in the preparation of a processed cheese with a solids content ≦40%, for increasing the firmness of the... Agent: Young & Thompson

20100215820 - Refining of edible oil: A process for refining crude edible oil is disclosed. The present invention comprises the treating the crude oil with caustic and an agglomerating polymer and precipitating an impurities layer. The impurities layer is then mechanically separated from the refined oil. The process may be run in a batch or semi-continuous... Agent: Steven H Greenfield

20100215821 - Metal soap for addition to food and process for production thereof: There are provided a metal soap which is useful as a food additive to be added to various foods for the purposes of improving a fluidity, an anti-bridging property, a low moisture absorption property and feel upon eating of foods, and has a less adverse influence on the foods, as... Agent: Antonelli, Terry, Stout & Kraus, LLP

20100215822 - Mouthfeel enhancing ingredients: The present invention relates to a method of using a compound of formula (I): (I) or formula (II) (II) wherein R1 and R2 independently represent a C3 to C18 alkyl group or alkenyl group, and R3 is selected from the group consisting of —H, —(CH2CH2N+(CH3)3), —(CH2CH2NH3+), —(CH2CH(NH3+)COOH), —(CH2CH(OH)CH2OH), and —(C6H11O6)... Agent: Winston & Strawn LLP Patent Department

20100215823 - Frozen minced fish product: e

20100215824 - Compositions suitable for food systems and methods for forming the same: The present invention relates to shortening compositions having reduced trans-fatty acids and methods of making the same. Such a shortening composition may include, for example, a mixture of a hard fat and a liquid oil, wherein the liquid oil is a monounsaturated oil. The shortening compositions may be used to... Agent: Traskbritt, P.C. Dow Global Technologies Inc.

20100215825 - Fiber-rich baked product and method for the production thereof: A baked product rich in flour-containing fibres includes from 6 to 20% by weight a mixture of at least one type of starch and an improving agent selected from a group consisting of branched maltodextrins, polydextrins and a polydextrose, wherein the percentages are expressed by weight with respect to a... Agent: Young & Thompson

20100215826 - Snack cracker and method for making same: The present invention discloses formulations for sheeted, baked fruit and vegetable crackers that have a light, crispy texture similar to a potato chip or cracker. Undehydrated ingredients are combined with dry ingredients and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked... Agent: Carstens & Cahoon, LLP

20100215827 - Fruit spread composition: A product is provided that includes total solids of more than 50 percent, in the range of 34 to 50 percent, or in the range of 18 to 34 percent, by weight of the product. In the product, the total solids comprise solids from a particular fruit in an amount... Agent: Wolff & Samson, P.C.

20100215828 - Process for producing well-preserving low-lactose or lactose-free milk product: The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are... Agent: Nixon & Vanderhye, PC

20100215829 - Apparatus and method for mixing components: The invention relates to an apparatus suitable for preparing a variety of emulsion type of food products. The apparatus omprises a source unit (a) for components that are used to make a base product and a source unit (b) for post-added ingredients. It... Agent: Unilever Patent Group

20100215830 - Production of soy protein product using calcium chloride extraction (\"s7301\"): A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source... Agent: Sim & Mcburney

20100215831 - Method for production of rapeseed meal: Disclosed is a method producing a high protein content rapeseed meal from a rapeseed meal in a simply manner and at low cost, and producing no or less waste. Specifically disclosed is a method for producing a rapeseed meal, which comprises applying a rapeseed meal to a 32 to 60... Agent: Kohn & Associates, PLLC

20100215832 - Meat analogue with external texture: A method of manufacturing an extruded meat analogue, said method including the step of holding the extrudate at ambient temperature and pressure conditions, thereby facilitating the formation of a ‘skin’ on the outer surface of the extrudate, and contraction of the cross-sectional area of the extrudate, thereby to cause said... Agent: Fulbright & Jaworski, LLP

20100209549 - Instantizer and methods of using the same: The present technology relates to an apparatus and a method of producing instantized products. The method comprises using multiple agglomerators with various orifice/spinner arrangements as a component of an instantizer system. The use of the different agglomerators produces instant products with variable particle sizes as desired, which can handle the... Agent: Foley & Lardner LLP

20100209548 - Integrated apparatus for ethanol production and extraction: An apparatus includes a mash circulating system with pump and fermentation tank, an atmosphere circulating system with blower for circulating atmosphere between the tank and an ethanol-removal station, and an integrated refrigerating heat-transfer system with first coils for condensing out ethanol from the atmosphere, and second coils for warming the... Agent: Price Heneveld Cooper Dewitt & Litton, LLP

20100209550 - Pet food: The present invention relates to pet foods containing carbohydrates that include high-amylose starch, and an animal or vegetable protein. They are excellent in benefits such as having an anti-obesity effect and do not impair the pet's appetite or food intake.... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, L.L.P.

20100209553 - Center-filled chewing gum piece: A dual-filled gum piece is provided having a first cavity filled with a liquid filling and a second cavity filled with a powder filling. The gum pieces are produced by extruding a gum rope having two separate channels respectively filled with liquid and powder, sizing and shaping the gum rope,... Agent: Alston & Bird LLP

20100209552 - Method for making center-filled chewing gum pieces: A dual-filled gum piece is provided having a first cavity filled with a liquid filling and a second cavity filled with a powder filling. The gum pieces are produced by extruding a gum rope having two separate channels respectively filled with liquid and powder, sizing and shaping the gum rope,... Agent: Alston & Bird LLP

20100209551 - Reclosable packages for confectionery products: A reclosable package having an opening panel such that when the panel is in a closed position, the confectionery product within the package is retained and when the panel is in an open position, the product is exposed for dispensing. The confectionery product may be oriented in a manner with... Agent: Wrigley & Dreyfus 28455 Brinks Hofer Gilson & Lione

20100209554 - Composition and method to prepare an edible food product: A method to prepare donuts, wherein the method prepares a first batch of donut dough, allows that first batch of donut dough to age for at least 24 hours to prepare fermented dough, prepares a second batch of donut dough, mixes 5 pounds of the fermented dough with a gallon... Agent: Dale F. Regelman

20100209555 - Phage resistance: The present invention relates to the field of dairy science. In particular, the present invention relates to methods for improving dairy starter culture quality as well as food products that can be obtained using such methods.... Agent: Knobbe Martens Olson & Bear LLP

20100209556 - Creamer composition and method to deliver viable probiotic microorganisms: A creamer composition is provided for a beverage, along with a method to deliver beneficial probiotic microorganisms to an individual using a foaming creamer applied to the surface of a hot beverage via an unpressurized container.... Agent: Tod R Nissle

20100209557 - Recovery blends for liquid beverages: The invention disclosed herein provides improved beverages, such as energy drinks and enhanced water, which can help the human body function better and recover faster from exercise or stress while maintaining a pleasant taste. Some embodiments of the invention describe recovery blends that include one or more ingredients selected from... Agent: O''connor & Company

20100209558 - Dietary ingredient with enhanced bioavailability: The invention is directed to an improved composition and process for enhanced bioavailability. The composition includes a dietary supplement that is micronized and combined with polyethylene glycol. The process of increasing the bioavailability of a dietary ingredient includes ingesting a dietary supplement that is micronized and combined with polyethylene glycol.... Agent: Mcguirewoods, LLP

20100209559 - Hand-held oatmeal: A hand-held oatmeal product is provided that is ready to eat. The oatmeal product may be packaged in a retortable pouch. Methods of making the oatmeal product are provided.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20100209560 - Beverage infuser: An infuser containing food additives and flavorings is disclosed. The infuser can be used to add flavors to liquids such as alcoholic and non-alcoholic cocktails. The infuser may be made of a semi-porous material such as paper, nylon or silk, but not limited to just these and can have a... Agent: Vierra Magen Marcus & Deniro LLP

20100209561 - Food composition: The present invention relates to the use of the compounds a) 3-hydroxy-2(H)-furanones, preferably, 3-hydroxy-4,5-dialkyl-2(H)furanones, b) thiol-substituted methylfuranes, thiol-substituted methyl di/tetra-hydro furanes, or dithiolanes, preferably furfurylthiol, 2-methyl-3-tetrahydrofuranthiol or 2-methyl-1,3-dithiolane, c) furfuryl alcohol, d) bis(2-methyl-3-furanyl)disulphide as a sodium-replacing agent in food compositions. Furthermore, the invention relates to a ready-to-eat and a concentrated... Agent: Unilever Patent Group

20100209562 - Co-extrusion of food material and product resulting thereof: The invention proposes a system for dosing a food product onto an object comprising a dosing device (1) for co-extrusion of at least 2 food materials at the same time to form a multi-component food product (30), said dosing device (1) comprising a core element (2) housing at least a... Agent: K&l Gates LLP

20100209563 - Frozen beverage and method for making the same: A frozen beverage containing dissolvable substances. The frozen beverage is frozen solid, forming chambers for liquid to touch pertaining walls. The addition of liquid in these pathways causes the dissolvable substances to dissolve. This dissolving separates the particles in the frozen substance, leaving the high melting point substances to remain... Agent: Michael D. Mark

20100209564 - Edible fat and oil compositions: The present invention discloses an edible fat and oil composition having a good flavor. The present invention also discloses an edible fat and oil composition comprising palm olein having an iodine value of 64 or more, corn oil and rapeseed oil.... Agent: Buchanan, Ingersoll & Rooney PC

20100209565 - Beverage packed in container: e

20100209566 - Method of separating and distinguishing walnut from pecan nut: [Means for Resolution] Due to the increase in the number of patients with the walnut allergen and the increase of import of pecan nut which is an edible nut belonging to the family Juglandaceae, recently in Japan, the development of a method for detecting walnut and the nut in a... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, L.L.P.

20100209567 - Clean room food processing systems, methods and structures: Some food pathogens are not well controlled by lethality treatments followed by refrigeration. A food processing facility according to this invention reduces the likelihood that food pathogens will be able to enter the food processing facility, or spread should they be able to enter. The food processing facility is divided... Agent: Lathrop & Clark LLP

20100209568 - Ultrasonic treatment for preparing meat products: The present invention includes a method for preparing a meat product that includes subjecting meat material to ultrasonic energy to reduce the microbial content of the meat material. One embodiment of the method includes subjecting the meat material to ultrasonic energy further comprises subjecting the meat material to about 1×10−4... Agent: Cargill, Incorporated

20100209569 - Procedure and shaping device for producing three-dimensional candies: The present invention relates to an innovative procedure for producing three-dimensional candies, preferably of the type known in the food industry as gummy snacks, which eliminates the stamping of starch beds and the cleaning process of the chilled product, furthermore having control of detail on all sides of the product,... Agent: The Webb Law Firm, P.C.

20100209570 - Method and apparatus for production of elongated meat products without casings: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (92, 94) within a rotatable cylindrical heating drum or housing... Agent: Hovey Williams LLP

20100209571 - Aerated frozen products: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the... Agent: Winston & Strawn LLP Patent Department

20100209573 - Granulated seasoning salt and preparation method thereof: The present invention relates to a granulated seasoning salt and a preparation method thereof, characterized by using a gelatinized tapioca starch solution as a binder and an anti-caking agent. The granulated seasoning salt according to the present invention is prepared by using a gelatinized tapioca starch solution as a binder... Agent: Knobbe Martens Olson & Bear LLP

20100209572 - Process for producing a product for feeding animals: e

20100209574 - Method for manufacturing moulded and coded confections: (ii) providing each moulded confection with a code according to the identity of the edible material in the confection so as to produce moulded and coded confections; wherein each lane of cavities is associated with at least one single-lane depositor which deposits the edible material into the cavities in that... Agent: Fitch Even Tabin & Flannery

20100209575 - Linear actuator assisted knockout mechanism for a food patty forming machine: A knockout mechanism for a food patty forming machine with one or more knockout cups for ejecting formed food from a cavity of a reciprocating mold plate. A rocker arm moves the knockout cup between a raised position and a knockout position. A linear actuator applies force to the knockout... Agent: Erickson Law Group, PC

20100209576 - Method for preparing ears of corn for automated handling, positioning and orienting: A method for automated handling, positioning and orienting of an ear of corn includes methods for altering a portion of an ear of corn. Optionally included are one or more stations for automatically processing, testing, sampling and preparing the ear of corn for processing, testing or sampling and an automated... Agent: Alston & Bird LLP Pioneer Hi-bred International, Inc.

20100209577 - Brewing unit for automatic coffee machines: The present invention relates to a brewing unit for a coffee machine. The brewing unit comprises a brewing chamber in which a dose of coffee powder can be lodged, an inlet for supplying water to the chamber for preparing a coffee beverage, a first piston providing a moveable wall for... Agent: Hess Patent Law Firm, P.C.

20100209578 - Method and apparatus for making food chips: An apparatus for making food chips, comprises a source of heat, and a conveyer belt arranged such that, when in use, food chips are held between the belt and the heat source at least a part of the path of the belt, and wherein the belt is steam permeable. Also,... Agent: Gauthier & Connors, LLP

20100209579 - Method and apparatus for production of elongated meat products without casings: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (92, 94) within a rotatable cylindrical heating drum or housing... Agent: Hovey Williams LLP

20100209580 - Product shaping method and apparatus: This invention provides apparatus and methods for producing cooked material having a desired shape that varies in cross-sectional dimension.... Agent: Woodcock Washburn LLP

20100209581 - Food intermediate having sequestered phytosteryl esters in a polysaccharide matrix: The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibition while simultaneously delivering a food product that is not adversely affected by its inclusion, either... Agent: John A. O'toole, Attorney General Mills

20100209582 - Soluble foaming beverage powder: The present invention relates to a composition comprising a mixture of a soluble foamer ingredient and a soluble beverage or foodstuffs ingredient having a retarded solubility. The soluble foamer ingredient upon addition of a liquid induces the formation of or forms a foam this is achieved by an ingredient comprising... Agent: K&l Gates LLP

20100209583 - Foaming soluble coffee powder containing pressurized gas: An instant coffee powder comprises dried soluble coffee in the form of particles or granules having internal voids filled with entrapped pressurized gas. Advantageously, when the coffee powder is dissolved in a beverage, the instant coffee powder produces a foam on the top surface of the beverage.... Agent: Stites & Harbison PLLC

20100209584 - Compositions and methods for improving curd yield of coagulated milk products: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded cellulose into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure... Agent: Dann, Dorfman, Herrell & Skillman

20100209585 - Instant powder drink: s

20100209586 - Process for producing beer or beer-like beverage: The present invention aims to provide a novel process for producing beer or beer-like beverage in which setting of heating conditions with enhanced flexibility can be allowed and in which hop flavor components can be reduced or eliminated. In the step (a), hop together with a solvent of which amount... Agent: Sughrue Mion, PLLC

20100209587 - Beverage and a method for preparation thereof: The invention relates to a stable beverage comprising at least one texture component selected from the group consisting of unhomogenised vegetable puree, fruit pulp and fruit puree, optionally unhomogenised vegetable juice and/or fruit juice, optionally homogenised vegetable material and/or fruit material, and a plant sterol ester and/or plant stanol ester... Agent: Arent Fox LLP

20100209588 - Bake-stable creamy food filling base: Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having... Agent: Fitch Even Tabin & Flannery

20100209589 - Meat flavoring compositions and methods for making and using them: The invention includes compositions and methods that provide savory, spicy, and unique seasoning for cooking meats. In embodiments, a food flavoring composition is provided which comprises one or more flavoring agents and one or more binder together forming a solid composition, wherein the solid composition has a hard candy-like consistency... Agent: Latimer Intellectual Property Law, LLP

20100209590 - Method and apparatus for material handling for a food product using high pressure pasteurization: A method and apparatus for high-pressure pasteurization utilizes a basket (40) for holding food packages (95). The basket (40) is transported on a cart (60) from a loading station (90), to the high-pressure pasteurization processing apparatus (10) and back to an unloading station (100). Two robots (17, 18) are utilized... Agent: Iplm Group, P.A.

20100203189 - Mycellated grain and other myceliated agricultural materials to be used as animal food supplement: Animal feedstuff having beneficial properties is obtained by adding to a substrate one or more fungal species of the kind that excretes substances into said substrate during its growth which are beneficial to the health, growth or weight gain of an animal, or animals to which the feedstuff is intended... Agent: Gabor L. Szekeres

20100203192 - Chew toy with fabric or fabric layering: The present disclosure relates to chew toys comprising a fabric and a polymeric material. The fabric and polymeric material may be present as one or more layers. The chew toys may specifically include a fabric having an outer or exposed surface which may include written/printed indicia. The fabric may be... Agent: Grossman, Tucker, Perreault & Pfleger, PLLC

20100203190 - Coated confectionery products: Coated confectionery products and methods of making the coated confectionery products are provided. In a general embodiment, the present disclosure provides a confectionery product comprising a confectionery center, and a coating comprising erythritol and an anti-crystallizing agent surrounding the confectionery center. For example, the weight ratio of the erythritol to... Agent: K&l Gates LLP

20100203191 - Liquid-filled chewing gum composition: Some embodiments provide a chewing or bubble gum composition which includes a liquid fill composition and a gum region which includes a gum base surrounding the liquid fill which may include a modified release component, wherein the gum region includes a polyol composition including at least one polyol and having... Agent: Hoffmann & Baron, LLP

20100203193 - Freezer to retarder to oven dough: A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough does not require a conventional proofing (proofer) step prior to freezing or... Agent: Hodgson Russ LLP The Guaranty Building

20100203194 - Femented food product: The present invention relates to a fermented food product, which comprises defatted flax-seed as main raw material. Suspension of defatted crushed flaxseed or crushed and milled flaxseed, optionally supplemented with other cereals or plant seeds or flaxseed fractions, is fermented by a starter culture which comprises probiotic bacteria, and seasoned... Agent: Birch Stewart Kolasch & Birch

20100203195 - Process for separating high purity germ and bran from corn: A semi-wet process for refining corn to make a feedstock for ethanol production. Corn is tempered at a moisture content from about 20-25% by weight for a very short time followed by grinding. The ground corn is not dried and cooled before further processing. It is graded and then ground... Agent: Norris Mclaughlin & Marcus, P.A.

20100203196 - Maize having improved digestibility: The invention relates to maize having a reduced level of CAD2 activity due to the presence of the Δ314 allele, and to the use thereof for sillage.... Agent: Connolly Bove Lodge & Hutz, LLP

20100203197 - Sports drink acid blend to reduce or eliminate aftertaste: An improved sports beverage containing an acidulant system that results in a sports beverage with reduced total aftertaste and an increase in the pleasantness of the aftertaste as well as significantly higher gulpability compared to conventional sports beverages. The acidulant system is composed of citric and phosphoric acid in specific... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20100203198 - Capsule and method for preparing a food liquid by centrifugation: A single-use capsule for preparing a food liquid from a food substance contained in the capsule by introducing water in the capsule and passing water through the substance using the centrifugal forces for producing the food liquid which is centrifuged peripherally in the capsule relatively to a central axis of... Agent: Winston & Strawn LLP Patent Department

20100203199 - Packaged salad: There is disclosed a packaged salad. The packaged salad includes an undressed salad comprising a plurality of solid food items, and a package containing the salad. The package has a smaller distribution mode and a larger, expanded consumption mode. One or more air vents allow air to enter the package... Agent: SocalIPLaw Group LLP

20100203200 - Methods for preserving fresh produce: The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The... Agent: Calfee Halter & Griswold, LLP

20100203201 - Formulation and process to prepare a premium formulated fried egg: The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk... Agent: Intellectual Property Group Fredrikson & Byron, P.A.

20100203202 - Natural stabiliser system for frozen dessert: The present invention relates to stabiliser systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibres from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabiliser... Agent: K&l Gates LLP

20100203203 - Preparation of soy protein product using water extraction (\"s803\"): A soy protein product which is completely soluble and is capable of providing transparent and heat stable solutions at low and neutral pH values is produced by extracting a soy protein source material with water at low pH, subjecting the resulting aqueous soy protein solution to ultrafiltration and optional diafiltration... Agent: Sim & Mcburney

20100203205 - Production of soy protein product using calcium chloride extraction (\"s702\"): A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source... Agent: Sim & Mcburney

20100203204 - Production of soy protein product using calcium chloride extraction (\"s7300/s7200\"): A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source... Agent: Sim & Mcburney

20100203206 - Method for treating food products and food product treatment apparatus: For the purpose of simply sterilizing drinking water and food products utilizing carbon dioxide that is in a gaseous state, there is provided a method for treating a food product, which is characterized in that the method comprises allowing microscopic bubbles of carbon dioxide to come into contact with a... Agent: Birch Stewart Kolasch & Birch

20100203207 - Air pressure brewer: A brewing system uses a pressurizing apparatus for providing pressure to the system to controllably dispense heated water from the system for brewing. A method of brewing in which a pressurizing apparatus is associated with a water source, controllably pressurizing the water source, controllably dispensing by way of the pressurizing... Agent: Barnes & Thornburg LLP

20100203208 - Method for preparing a food liquid contained in a capsule by centrifugation and device adapted for such method: A method for preparing a food liquid from a food substance contained in a single-use capsule by passing water through the substance. The method includes centrifugally rotating the capsule while introducing water therein to pass the water through the substance to form the food liquid, opening at least one liquid... Agent: Winston & Strawn LLP Patent Department

20100203209 - Beverage brewing process and system: The present invention provides a unique process and system for brewing beverages for retail or commercial use where the key brewing parameters are independently controlled to produce multi-cup batches of brewed beverage of optimum taste. This invention is applicable to both retail and commercial applications and is scalable in quantities... Agent: Barlow, Josephs & Holmes, Ltd.

20100203210 - Tomato sweet infusion process: A tomato sweet infusion process involves heating sliced tomato sections in a bath of high fructose corn syrup, water, citric acid and ascorbic acid. The tomato sections in the bath are subjected to cycles of negative pressure and atmospheric pressure and then spread on a drying tray. The tomato sections... Agent: Kelly Lowry & Kelley, LLP

20100203211 - Genetic basis for improved milling performance: A method of selecting a grain or a grain-producing plant with improved millability by determining the relative amount of an isolated nucleic acid that is associated with or linked to improved millability to determine whether the grain or grain-producing plant has improved millability is provided therein. Typically, the grain or... Agent: Leydig Voit & Mayer, Ltd

20100203212 - Snack food chip containing cooked grain and method of making same: Disclosed is a sheeted, baked, and fried snack chip formed by cooking grain in a heated cooking solution to form cooked grain; mixing the cooked grain with masa flour while the cooked grain is still moist to form a hybrid mix; hydrating the hybrid mix to form a dough; sheeting... Agent: Myers Andras Sherman LLP

20100203213 - Antioxidative and antimicrobiological protection of fats and foodstuffs containing fats with a mixture of labiatae and green tea extracts: The antioxidative and microbialogical protection of fats and foodstuff comprising fats, such as, meat, meat products, fish and fish products, is achieved by the addition of a mixture, based on the extract of at least one plant from the Labiatae family and green tea extract, wherein the mixture has synergistic... Agent: Pearl Cohen Zedek Latzer, LLP

20100203214 - Frozen dessert product: e

20100203215 - Producing frozen desserts on the basis of a premixed batch of ingredients: A method for producing frozen desserts comprises the steps of: producing a frozen premix package at a first site, transporting the frozen premix package in the frozen state to a different, second site, and producing a frozen dessert, using a batch freezer, or a soft-ice machine on the basis of... Agent: K&l Gates LLP

20100203216 - Fruit spread composition: A fruit spread is provided that includes first soluble solids from a particular fruit having between 6 and 8 percent of soluble solids in a naturally occurring form, and second soluble solids from a concentrated form of the particular fruit. The first and second soluble solids are more than 7... Agent: Wolff & Samson, P.C.

20100203217 - Whole grains in consumable products: f

20100203218 - Novel lysophosphatidic acid acyltransferase genes:

20100203219 - Frying shortening compositions having improved frying performance: Disclosed are frying shortening compositions that comprise liquid oil component comprising: (i) a first liquid oil comprising canola oil; and (ii) a second liquid oil selected from the group consisting of soybean oil, mid-oleic sunflower oil, corn oil, and combinations thereof; and (b) about 1-30 wt %, e.g., about 16-20... Agent: Cargill, Incorporated

20100203220 - Viscous fat compositions having low amounts of trans-fat, methods and products: Fat-containing compositions comprise a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least about 25% of the cyclodextrin in the composition is bound to the fat. The fat compositions as provided herein can be substantially more viscous or harder than a like... Agent: John A. Toole, Attorney General Mills

20100203221 - Process: A process for producing a chocolate or chocolate-like product comprises: (i) mixing a part of the components of the chocolate or chocolate-like product to form a mixture; (ii) homogenizing the mixture with fat using a rotor/stator homogenizer; and (iii) conching the homogenized mixture.... Agent: Hoxie & Associates LLC

20100203222 - Process and equipment for the extrusion of oilseeds during the process of pretreating oilseeds for solvent extraction of oil: A processing process and a processing equipment for the extrusion of oilseeds during the process of pretreating oilseeds for solvent extraction of oil to produce oils. The process and a processing equipment provides a reasonable parameters for the processing process for the extrusion of oilseeds, and the reasonable structure and... Agent: Winstead PC

20100203223 - Process for manufacturing sun-dried tomatoes utilizing vinegar: In a process for manufacturing sun-dried tomatoes, sliced tomatoes are soaked in a batch formulation of vinegar at a ratio of four pounds of tomatoes to one gallon of vinegar. The vinegar-soaked tomato sections are dehydrated at 130° F. for sixteen hours. The dehydrated tomato sections are then placed in... Agent: Kelly Lowry & Kelley, LLP

20100203224 - Method of manufacturing natural edible sulfur: The method of manufacturing natural edible sulfur comprises a first step of tucking the raw sulfur in the pig's chitterlings; a second step of sufficiently steaming the pig's chitterlings tuck with the raw sulfur for 2˜3 hours in 100° C.˜120° C.; a third step of tucking new raw sulfur in... Agent: Hyun Jong Park Park & Associates Intellectual Property Law LLC

20100203225 - Supplement, process for making, and packaging: A pet food composition comprising a supplement. The supplement can include a glucose mimetic component. The supplement can include a glucose mimetic component that is a glucose anti-metabolite. The glucose anti-metabolite can be 2-deoxy-D-glucose, 5-thio-D-glucose, 3-O-methylglucose, anhydrosugars including 1,5-anhydro-D-glucitol, 2,5-anhydro-D-glucitol, 2,5-anhydro-D-mannitol, mannoheptulose, and/or avocado extract comprising mannoheptulose.... Agent: The Procter & Gamble Company Global Legal Department - Ip

20100196532 - Novel functional food product containing a specific fibre mixture: The present invention relates to a fluid or semifluid food product, stable over time, containing a ternary mixture of viscosifying and non-viscosifying hydrosoluble fibres, and non-hydrosoluble fibres, and maintaining significant viscosity during digestion.... Agent: Foley And Lardner LLP Suite 500

20100196533 - Dairy product and process: The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into... Agent: Knobbe Martens Olson & Bear LLP

20100196534 - Dairy product and process: The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the methods of the present invention have improved flavour and other characteristics and have wide application in the production of... Agent: Knobbe Martens Olson & Bear LLP

20100196535 - Use of phytase in the preparation of a fermented soy based product: e

20100196536 - Natural taste enhancing savoury base and a process for its preparation: The invention concerns a cultured savoury base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.... Agent: K&l Gates LLP

20100196537 - Production of ethanol from barley and ddgs containing reduced beta-glucan and phytic acid: Described herein is a method of preparing DDGS containing reduced levels of beta-glucan and phytic acid suitable for an animal feed.... Agent: Danisco US Inc. Attention: Legal Department

20100196538 - Methods and apparatus for producing partially hydrolysed proteinaceous products: Methods and apparatus for producing a particulate proteinaceous product are disclosed. Raw animal matter comminuted. Hydrolysing enzymes are added to preheated food-grade oil and added to the ground matter. The resulting suspension is preheated to hydrolysis temperature. Controlled hydrolysis of proteins in the suspension achieves a predetermined partial hydrolysis of... Agent: Klarquist Sparkman, LLP

20100196540 - Foodstuff of tablets or capsules: A foodstuff of a tablet or capsule, includes: an extract of a plant of genus Salacia; and at least one of calcium carbonate and silicon dioxide in an amount of 1% by mass or more based on the total mass of the tablet or capsule, wherein 50% inhibition concentration (IC50... Agent: Sughrue-265550

20100196539 - Novel prebiotics: The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, and free sialic acid.... Agent: Nixon & Vanderhye, PC

20100196541 - Frozen sheeted icing formulation: A frozen sheeted icing comprising 2 to 10% by weight water; 10-30% by weight fat; 60-75% by weight sweetener solids; and 0.2 to 5.2% by weight of one or more gums. The composition can be prepared by mixing the ingredients to form an icing composition. The composition is then sheeted... Agent: Hodgson Russ LLP The Guaranty Building

20100196542 - Encapsulation agent comprising a pea maltodextrin and/or a pea glucose syrup, compositions containing it and its preparation method: A subject of the present invention is the use of a maltodextrin and/or a glucose syrup obtained, by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for the encapsulation of... Agent: Young & Thompson

20100196543 - Microencapsulated citrus phytochemicals and application to beverages: Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20100196544 - Structured food products with low content of saturated and trans unsaturated fats: The present invention relates to a structured food product with a hard texture, containing between 20 and 100% of a fat phase and between 0 and 15% of water, whereby the fat phase contains at least one fat composition containing—between 10 and 55 wt. % of at least one liquid... Agent: Scully Scott Murphy & Presser, PC

20100196545 - Beverage preparation material: A beverage preparation material (1) comprising a substantially insoluble and water-permeable tiller matrix (3) having a beverage ingredient (2) dispersed therein, wherein a plurality of layers, cells, or individual particles (2) of said beverage ingredient are held in a spaced-apart relationship within said material by regions of said tiller matrix... Agent: Fulbright & Jaworski, LLP

20100196546 - Rimming composition: A viscous solution which serves as a catalyst or facilitator to apply any dry granular, flaked, shaved or powder substance (Spice), to the rim of plastic and glass drink-ware. To apply said Spice on drink-ware made from materials commonly used in the manufacture of drink-ware and used in widespread dining/drinking... Agent: Attn: Marc Radow

20100196547 - Non-rigid food packaging product with fill line: This disclosure describes a food packaging product constructed of a non-rigid material. Initially, an interior cavity of the food packaging product contains a food product. To prepare the food product for consumption, a consumer opens the food packaging product and empties the food product into a container. After emptying the... Agent: Merchant & Gould PC

20100196548 - Sweet goods product: Sweet goods product having a base body consisting of a first sweet goods material, which base body exhibits at least one depression, and at least one insert arranged in the at least one depression and consisting of a second sweet goods material and visible from the outside.... Agent: Browdy And Neimark, P.l.l.c. 624 Ninth Street, Nw

20100196549 - Microencapsulated citrus phytochemicals and application to sports drinks: Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to the beverage. Also disclosed are sports drinks fortified with one or... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20100196550 - Chocolate confectionery product with superior stability: Packaged chocolate confectionery products and method described herein provide substantially increased stability and shelf life. The packaging and method is particularly suited for extending the stability and shelf life of chocolate confectionery items comprising a first chocolate component and a second component comprising a food ingredient, such as nuts, wafers,... Agent: Fitch Even Tabin & Flannery

20100196551 - Frozen confectionery product and method of manufacture: A process for making a frozen confectionery product by providing a mold with closed and opened ends in a refrigerated environment, filling the mold with a liquid mix to form a shell, removing non-solidified liquid mix from the mold, pressure-filling the shell in the mold with a frozen confection, inserting... Agent: Winston & Strawn LLP Patent Department

20100196552 - Method of preparing popped fruit: A reduced-step method of producing puffed fruit pieces is provided. The invention is a two-part drying process, where the fruit is oven baked and then popped. The crispy fruit pieces can be flavored using flavorings. From the novel infusion-free and reduced step process the fruit pieces contain nutrients of their... Agent: Lumen Patent Firm

20100196553 - Coating composition for bakery food products and bakery food products using the same: The purpose of the present invention is to provide a coating composition for bakery food products, which coating composition is capable of offering a variety of flavors, has superior moisture-retaining property, the coating composition being pleasantly mild, smooth and flexible and in the form of gel; as well as a... Agent: Sughrue Mion, PLLC

20100196554 - Microencapsulated citrus phytochemicals comprising citrus limonoids and application to beverages: Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20100196555 - Kit for making a non-frozen dessert and a method of assembly: A kit for making a non-frozen dessert capable of being transported and stored without sacrificing freshness comprises a carton, a pan disposed in the carton for forming the non-frozen dessert, and a plurality of ingredients disposed in the carton for making the non-frozen dessert. The plurality of ingredients includes a... Agent: Howard & Howard Attorneys PLLC

20100196556 - Container system: A container for containing and dispensing viscous comestibles is disclosed. Viscous comestibles typically include frozen and/or partially frozen comestibles such as ice-cream and frozen and/or partially frozen yogurt, custard, gelato, sorbet, and smoothies. The container comprises a nozzle with a nozzle opening at the proximal end of the container. The... Agent: Schmeiser Olsen & Watts

20100196557 - Beverage packed in container containing vegetable juice and/or fruit juice: c

20100196558 - Combination ingestible-product and beverage packaging: A combination package, e.g., (10) for both an ingestible product, such as a medication, e.g., (12) and a beverage, e.g., (14), such as water, is of a unitary single-use design. The medication and the beverage, of which only a small amount is provided, can be stored in separate sealed cavities... Agent: Mintz, Levin, Cohn, Ferris, Glovsky And Popeo, P.c

20100196559 - Heat stable nutritional beverage and method of preparing it: A heat stable nutritional beverage having a pH of 6.6-8.2 comprising 5-12% w/w whey protein is obtained by incorporating 4-16% w/w of at least one sugar selected from di-oligo- and polysaccharides, wherein at least one monosaccharide is other than glucose.... Agent: Foley And Lardner LLP Suite 500

20100196560 - Method for shaping food products by cryo-extrusion: The invention relates to a method for shaping at least one food product by cryo-extrusion using an extruder that comprises at least one extrusion screw driven by a motor and a die at the outlet of said at least one extrusion screw, characterised in that it comprises measuring at different... Agent: Air Liquide Usa LLC Intellectual Property

20100196561 - method for visualizing programs and a cooking device for said method: A method is provided for visualizing programs for cooking devices, in which after at least one program has been selected from a plurality of programs, the selected program is shown on at least one display device in the form of at least one program representative, wherein each program representative comprises... Agent: Patent Group 2n Jones Day

20100196562 - Method of treatment of fresh produce: A method of treatment of fresh produce including blanching fresh produce, rapid cooling of the fresh produce following the blanching, and packaging the fresh produce following the rapid cooling.... Agent: Ladas & Parry LLP

20100196563 - Industrial tomoato process and product obtained thereof: The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp... Agent: Browdy And Neimark, P.l.l.c. 624 Ninth Street, Nw

20100196564 - Device for manufacturing filled and unfilled food products: A device for manufacturing food products includes two or more raw material-feed hoppers, the hoppers being disposed above a conveyer belt and each hopper containing two rollers that rotate in opposing directions relative to one another to produce raw material sheets. A molding roller is disposed above the conveyer belt... Agent: Fish & Richardson P.C.

20100196565 - Sanitizing of transported food product by spray application of sanitizing material in an auger system to increase surface coverage of said product by said sanitizing material during transport: The process and apparatus of the present invention is directed to an auger system that continuously sanitizes transported food products prior to processing and consumption. The auger system is designed to increase and enhance the surface and sub-surface area exposure of a transported food product to a liquid and/or gaseous... Agent: Dowell & Dowell P.C.

20100196566 - Bromine-based biocides suitable for food processing: Ultraviolet light stabilized antimicrobial compositions are formed from (A) and (B). (A) is (I) a solid-state micro-biocidal compound having at least one bromine atom in the molecule; (II) an aqueous solution or slurry of (I); (III) is a concentrated aqueous antimicrobial composition having a dissolved active bromine content derived from... Agent: Albemarle Corporation

20100196567 - Method of preparing apple chips: A reduced-step method of producing puffed apple chips made from USDA certified organic apples is provided. The invention is a two-part drying process, where the apples are oven baked and then popped. The crispy apple chips can be flavored using flavorings such as natural, apple cinnamon, caramel, peach, green tea... Agent: Lumen Patent Firm

20100196568 - Fryer atmosphere control for mold form fryer: A mold form fryer utilizing a top conveyor that transports snack pieces through a constant velocity oil stream without the need of a bottom mating mold or conveyor. Herein, the form fryer having a fryer housing for controlling the frying atmosphere is provided with a top conveyor disposed above a... Agent: Carstens & Cahoon, LLP

20100196569 - Quinoa grain processing and products: Quinoa grain products having a reduced bitter flavor with a sweet taste or crunchy texture. Despite numerous beneficial properties, quinoa grain has not been utilized in a wide variety of products. Provided are efficient processes for quinoa to obtain additional products and to process the quinoa grain to yield components... Agent: Smith Hopen, Pa

20100196570 - Spent grain bunker: The invention relates to a spent grain bunker and a purifying process, wherein the spent grain bunker comprises a housing and a delivery device located in a lower region of the housing, delivering the spent grain out of the spent grain bunker. In order to enable a greater brew cycle... Agent: Marshall, Gerstein & Borun LLP

20100196571 - Methods for producing elbow-shaped crackers: A method of forming elbow-shaped crackers using a die cutter is provided. By one approach, the method includes first preparing a cracker dough, and then sheeting the cracker dough to form a dough sheet having a thickness. Next, the formed dough sheet is advanced through a die cutter to form... Agent: Fitch Even Tabin & Flannery

20100196572 - Method and device for cooking food such as rice: A device (17) for cooking food such as rice (4) is adapted to perform a cooking process which is performed by heating the food (4) under the influence of boiling water during a period of time. The device (17) comprises means (23) for controlling an operation of the device (17),... Agent: Philips Intellectual Property & Standards

20100196573 - Method for the production of sugar substitute syrups: The present invention relates to a vacuum boiling process for the preparation of substitute syrups including a vacuum filling operation, syrups obtainable by such process, the use thereof, and products obtainable from such syrups.... Agent: Briscoe, Kurt G. Norris Mclaughlin & Marcus, Pa

20100196574 - Process and product: A process for producing a chocolate or chocolate-like product comprising: (i) dry grinding a mixture of solid components of chocolate or a chocolate-like product; and (ii) homogenizing the ground mixture with fat to form a liquid chocolate or chocolate-like product.... Agent: Hoxie & Associates LLC

20100196576 - Fruit product and method of manufacture of the fruit product: A fruit product that is a fruit-gel matrix that is formed into pieces. The product is a shelf-stable item that contains preferably at least 85%, and more preferably about 95%, fruit solids. The product is intended to be a nutritious snack or meal accompaniment. While containing a high percentage of... Agent: Townsend And Townsend And Crew, LLP

20100196575 - Melting vegetable protein based substitute cheese: f

20100196578 - Calcium-fortified beverages and method of making thereof: A calcium-fortified beverage and method of making the beverage is provided. A calcium source is included that provides about 40% to about 65% of the calcium from calcium lactate and about 35% to about 60% of the calcium is provided from hydroxyapatite. A component may be included for at least... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20100196577 - Microencapsulated citrus phytochemicals comprising citrus limonoids and application to sports drinks: Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to the beverage. Also disclosed are sports drinks fortified with one or... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20100196580 - Fad-2 mutants and high oleic acid plants: The present invention relates to plants, seeds and products derived thereof, in particular to Brassica plants, seeds products derived thereof, that have mutant sequences conferring high oleic acid profile on the seed oil. More particularly, the invention relates to mutant delta-12 fatty acid desaturase sequences, also referred to herein as... Agent: Senniger Powers LLP

20100196579 - Phosphatidic acid phosphatase homologs and use thereof: e

20100196581 - Fatty product with low quantity of saturated fat and basically composed of stearic acid: The present invention concerns a fatty product which contains a low concentration of saturated fatty acids. These saturated fatty acids are mainly composed of stearic fatty acid and have a very low percentage of palmitic acid. This fatty product is obtained from intersterification of: (1) 10 to 80% of a... Agent: Baker & Mckenzie LLP Patent Department

20100196582 - Soybeans with reduced isoflavones: Non-naturally occurring soybean plants and seeds having reduced isoflavones are provided. A series of independent non-transgenic human-induced mutations found in one or more isoflavone synthase genes of soybean; soybean plants having these mutations in one or more isoflavone synthase genes; and a method of creating and finding similar and/or additional... Agent: Arcadia Biosciences, Inc.

20100196583 - Rice bran-like composition and food: A rice bran-like composition having higher bioactivity is provided by modifying rice bran. A rice bran-like composition contains a mixture of (1) defatted rice bran obtained by pressing rice bran to remove oil and (2) rice bran oil obtained by refining pressed rice bran oil, wherein a weight ratio of... Agent: Wenderoth, Lind & Ponack, L.L.P.

20100196584 - cereal molded snack: The present invention concerns a cereal molded snack comprising cereal-based flakes agglomerated together with a mix of sugar and fat, wherein the flakes are mainly roller-dried flakes.... Agent: K&l Gates LLP

20100196585 - Process and product produced by the process: A process for producing chocolate or a chocolate-like product comprises: (i) forming a first mixture comprising components of the chocolate or chocolate-like product; (ii) grinding the first mixture in first grinding means; (iii) forming a second mixture comprising components of the chocolate or chocolate-like product; (iv) grinding the second mixture... Agent: Hoxie & Associates LLC

20100196586 - Foodstuff composition to improve digestibility of foodstuff lipids: The invention relates to human or animal food and more particularly to a food composition for improving digestibility of foodstuff lipids, comprising one or more lysophospholipids and/or phospholipids. The invention further relates to a foodstuff containing said food composition and a method for improving the digestibility of foodstuff lipids.... Agent: Matthias Scholl