SEARCH:      Monitor Keywords |  Custom RSS

Food or edible material: processes, compositions, and products December patent applications/inventions, industry category 12/10

20100330229 - Method for enhancing pet food palatability: The present invention relates to a method for preparing a palatability enhancer for use in pet foods of low, medium or high moisture content, comprising at least: a) providing a first stage reaction product obtained by: (i) reacting with at least one protease, in the absence of any added lipase,... Agent: Birch Stewart Kolasch & Birch

20100330228 - Soup or sauce composition: A soup or sauce comprising: water; one or more components selected from meat ingredients, vegetable ingredients and carbohydrates; and from 0.5% to 20% by weight added fat, wherein said fat comprises at least 90% by weight conjugated linoleic acid.... Agent: Hamilton, Brook, Smith & Reynolds, P.C.

20100330230 - Fermented soymilk and method for improving the organoleptic properties of fermented soymilk: The present invention relates to fermented soymilk and to a method for improving the organoleptic properties of fermented soymilk.... Agent: Pearne & Gordon LLP

20100330231 - Method and device for processing fermented milk products: The invention concerns a method for processing fermented milk products, in which the milk product passes through processing equipment executed with a plurality of openings from a retentate side toward a permeate side, in which the milk product is forced through the processing equipment with an insert feature preferably moved... Agent: Schwabe Williamson & Wyatt Pacwest Center, Suite 1900

20100330232 - Method of making cheese: A method of making cheese is provided, comprising the following steps: supplying water, fat and powders containing whey protein and lactose-reduced dairy protein concentrates into a solid-liquid mixer, emulsifying and homogenising the content of the solid-liquid mixer, applying low-pressure or vacuum to the inner space of the mixer, wherein step... Agent: Baker & Hostetler LLP

20100330233 - Low fat processed cheese slice-on-slice and block: Low fat (less than 5 percent, but preferably less than 3 percent) cheese slice-on-slice and block products. The product can be made with natural skim milk cheese; additional dairy solids; and have from about 53 to about 55 total weight percent of water; from about 2 to about 2.8 total... Agent: Fitch Even Tabin & Flannery

20100330234 - Process for the production of fermented beverages: Processes for the continuous production of fermented, trehalulose-containing beverages, in particular ready-to-drink beverages or beverage concentrates.... Agent: Ostrolenk Faber Gerb & Soffen

20100330235 - Mycotoxin adsorbent: The present invention relates to a mycotoxin adsorbent, as well as to the process for the preparation of said adsorbent. The adsorbent of the invention is based on the combination of an organic silicate with an amorphous structure and dodecylamine, that is to say, a primary amine having an apolar,... Agent: Sughrue Mion, PLLC

20100330236 - Fiber sheet: A fiber sheet is obtained by laminating a nonwoven fabric on a gauze. The gauze satisfies a warp fineness of 5 to 40 deniers, a warp density of 40 to 100 warps/inch, a weft fineness of 5 to 40 deniers, and a weft density of 20 to 100 wefts/inch. The... Agent: Oliff & Berridge, PLC

20100330237 - Densified particulate packaged products: A packaged product comprising a container having a container volume; and a quantity of densified particulate products having a tapped bulk density ranging from 0.08 g/cc to 0.4 g/cc disposed within the container, wherein the quantity of densified particulate products occupies more than 85% of the container volume is provided.... Agent: Schwegman, Lundberg & Woessner, P.A.

20100330238 - Adhesive: The invention relates to the use of special isocyanate-terminated polyurethane prepolymers in adhesive formulations. Said adhesive formulations can be used in applications in which it is important to prevent or minimize migration of adhesive components when the adhesive layer is in direct or indirect contact with substrates that are sensitive... Agent: Connolly Bove Lodge & Hutz, LLP

20100330239 - Method to stabilize liquid betalains: A method to stabilize the liquid betalains comprises a flavans step, adding flavans into liquid betalains to obtain a mixture; a heating step, heating up the mixture; and a regenerating step, setting the mixture in a regenerating environment with a temperature of around lower than 25° C. to recover the... Agent: Muncy, Geissler, Olds & Lowe, PLLC

20100330240 - Layer cake support: A layer cake support apparatus includes a base plate configured to receive a first layer of cake, a plurality of cake plates including a material free region and configured to receive a second layer of cake, and a rod which extends substantially vertically through the material free region to the... Agent: Driggs, Hogg, Daugherty & Del Zoppo Co., L.p.a.

20100330241 - Glassy matrices for the stabilzation of coffee aroma: A glassy matrix for coffee aroma is provided in which the level of compounds which degrade aroma has been reduced, enabling the production of improved soluble coffee powder.... Agent: K&l Gates LLP

20100330242 - Method of preparing baked egg: A method of producing baked egg using a horizontal rotating cylinder-type continuous frying apparatus, which baked egg has a small size and a strong fried flavor, is disclosed. Egg liquid is sprayed onto the inner surface of a heating drum while rotating the heating drum to solidify the egg liquid... Agent: Kratz, Quintos & Hanson, LLP

20100330243 - Instant green tea: According to one embodiment, there is provided an instant green tea which comprises a dry green tea extract, a drying auxiliary agent, antioxidants, a tea powder and a specific amount of potassium, and a method of producing the instant green tea includes the step of extracting tea leaves with an... Agent: Foley And Lardner LLP Suite 500

20100330245 - Crystals of non-natural-type stereoisomer salt of monatin and use thereof: The present invention provides salt crystals of non-natural stereoisomer forms of monatin and to the use thereof.... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, L.L.P.

20100330244 - Food or drink with improved sweetener taste: The present invention aims to provide a food or drink having an improved sharpness in an aftertaste without reduction in its peak sweetness. According to the present invention, a food or drink containing a sweetener in which sweetness persisting as an unpalatable aftertaste is suppressed, and which retains a nearly... Agent: Drinker Biddle & Reath (dc)

20100330246 - Protein sweetener: Disclosed herein are sweet proteins that are variants of Brazzein, and nucleotide sequences capable of expressing them. Through a replacement of a tyrosine residue at the C terminus in the naturally occurring Brazzein sequence, or the insertion of two residues (at least one being isoleucine, glycine or proline) before the... Agent: Quarles & Brady LLP

20100330247 - Foamed candy: The present invention provides foamed candy compositions and methods for making foamed candy compositions. The foamed candy composition comprises a foam which comprises a sugar or a sugar substitute, a structuring agent and a fat or acid, and is characterised in that the fat or acid is associated with a... Agent: Cantor Colburn LLP

20100330249 - Preparation of soy protein isolate using calcium chloride extraction (\"s703\"): A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about... Agent: Sim & Mcburney

20100330248 - Production of acid soluble soy protein isolates (\"s700\"): A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting a soy protein source with a salt solution, preferably aqueous sodium chloride solution,... Agent: Sim & Mcburney 6th Floor

20100330250 - Production of acid soluble soy protein isolates (\"s800\"): A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting a soy protein source with water to form an aqueous protein solution having... Agent: Sim & Mcburney

20100330251 - High fat feed particles: The present invention includes extruded livestock feed particles comprising a high level of fat and methods of making these animal feed particles. The particles are palatable and digestible by the livestock animals and lead to an enhanced energy intake by the animals. The particles are also flowable. The method includes... Agent: Westman Champlin & Kelly, P.A.

20100330252 - Semi-finished product of edible mushrooms, method of its production and use: Semi-finished product of edible mushrooms, mainly industrially grown, contains fibre in de-aromatised edible mushrooms without typical taste and odour, with reduced water contents in dry matter. The semi-finished product of edible mushrooms is produced in such a way that the mushrooms are boiled at least once in hot water. Then... Agent: David J. Archer

20100330253 - Barely with reduced ssii activity and starch and starch containing products with a reduced amylopectin content: Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain can have a relatively high β glucan content. The structure of the starch may also be altered in a number of ways which can be characterised by... Agent: Cooper & Dunham, LLP

20100330254 - Method for enriching rice and product obtained thereby: A method for enriching rice, comprising the steps of: providing an amount of rice grains; providing an amount of vegetable germs, for instance germs of rice, wheat and/or maize; mixing said rice grains and said germs so as to make at least part of said germs adhere to and/or become... Agent: Paul And Paul

20100330255 - Method of preparing a shelf stable meat product: A method of preparing a shelf stable meat product includes mixing a brine solution and then adding the brine solute to a meat product. The meat product is then cooked to have a water activity of less than 0.85 and packaged in a material having low oxygen and moisture vapor... Agent: Zarley Law Firm P.L.C

20100330256 - Calcium fortification of bread dough: Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives... Agent: King & Spalding

20100330257 - Non-digestible hydroxypropyl starch hydrolysate, method for production thereof and food and beverage: The present invention provides a non-digestible hydroxypropyl starch hydrolysate which can be used as novel water soluble dietary fiber, a method for producing it, as well as food products and beverages containing the non-digestible hydroxypropyl starch hydrolysate. The present invention provides the non-digestible hydroxypropyl starch hydrolysate characterized by having a... Agent: Sughrue Mion, PLLC

20100330258 - Apparatus and method for applying fondant to confections: A fondant rolling device comprises three main parts: an axle member, a roller member, and a base member. Fondant is rolled onto the roller member, and the applied to the confection by unrolling the fondant therefrom. As the fondant is unrolled from the roller member and the fondant roller becomes... Agent: Monahan & Moses, LLC

20100323058 - Method for producing fish paste product, and enzyme preparation for fish paste products: In the process of producing a fish paste product, adding a defined amount of a transglutaminase and ascorbic acid or a related compound thereof are added to material surimi can suppress changes in the physical properties of nerimi during the process of producing a fish paste product and a fish... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, L.L.P.

20100323059 - Brewing apparatus and method: The specification discloses brewing apparatus and a method for testing for end of fermentation of a fermenting brew. It has been determined that, once fermentation is complete, the temperature of a brew (such as beer) shows a tendency to stratify in horizontal layers. However, the activity of fermentation disrupts the... Agent: Greenblum & Bernstein, P.L.C

20100323060 - Method of, and apparatus for, flavor recovery in beer brewing: A beer-brewing method, and an apparatus implementing the method, where vapors escaping from the wort during a boiling phase are passed, on the steam side, to a rectifying column connected to a wort boiler and the vapors are rectified, at least one flavor-containing distillate being recovered from the vapors and... Agent: Marshall, Gerstein & Borun LLP

20100323061 - Enzymes for starch processing: The present invention relates to a hybrid enzyme comprising carbohydrate-binding module amino acid sequence and a fungal alpha-amylase amino acid sequence and to a variant of a fungal wild type enzyme comprising a carbohydrate-binding module and an alpha-amylase catalytic module. The invention also relates to the use of the hybrid... Agent: Novozymes North America, Inc.

20100323062 - Bioprocessing of grains: A method of treating a crop kernel prior to milling to improve millability, which includes the step of exposing the crop kernel to one or more plant hormones is provided. Typically, the crap kernel is a cereal such as wheat. The plant hormone is selected from the group consisting of... Agent: Leydig Voit & Mayer, Ltd

20100323063 - Process for the preparation of isomaltooligosaccharide-hydrogenated: Processes for preparing isomaltooligosaccharide-hydrogenated (‘IMO-H’) syrup and IMO-H syrup made by the processes. In the process isomaltooligosaccharide (‘IMO’) is generally obtained by liquefying a raw material and then conducting one or more saccharification steps followed by additional processing steps, including filtration, decolorization, ion-exchange and evaporation. The IMO is then hydrogenated... Agent: Foley & Lardner LLP

20100323064 - Agent for improving viability of lactic acid bacteria: An object of the present invention is to provide a novel agent for improving the viability of lactic acid bacteria, which has an excellent effect on the improvement of the viability of lactic acid bacteria in the product, has no adverse effect on the flavor of the product and requires... Agent: Townsend & Banta C/o Portfolio Ip

20100323065 - Beverage preservative system containing pimaricin-cyclodextrin complex: The present invention provides a beverage preservative system comprising a pimaricin-cyclodextrin complex for use in beverages products. The present invention is further directed to 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... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20100323066 - Process for solubilization of flavor oils: The inventive process allows the solubilization of flavor oil in water to produce clear beverages. The amount of emulsifier required for oil solubilization is less than that of oil, and a typical oil to emulsifier ratio is 2:1. A crude emulsion is first generated by high shear mixing of the... Agent: Venable

20100323067 - Temperature resistant chocolate composition and method: A chocolate composition and a method for manufacturing the chocolate composition include a solid material, e.g., nutritive carbohydrate sweetener that has a particle size from about 50 to about 1000 nanometers. The solid material may comprise a sugar, such as but not limited to, sucrose. By including within the chocolate... Agent: Scully Scott Murphy & Presser, PC

20100323068 - cold water solubility of powders: The present invention relates to powders, preferably milk-based powders, in particular instant drink powders which have improved cold water solubility. It further relates to capsules comprising said powders and to a method of preparing a cold instant drinks.... Agent: K&l Gates LLP

20100323069 - High-temperature packaging of bone in meat product: Methods and apparatuses for preparing a ribbed meat product in a reduced cook cycle. The methods may comprise placing a ribbed meat product into a high-temperature cook-in bag suitable for high-temperature cooking processes that occur at temperatures greater than about 350° F. and sealing the high-temperature cook-in bag to create... Agent: Pepper Hamilton LLP

20100323070 - Instant-prepared fried noodle and producing method of the noodle: The present invention directed to instant-prepared fried noodle and aimed to reduce an amount of fats and oils therein and realize those with favorable texture and taste with the simple method without depending on any special device. Dough is prepared by adding 0.3-0.6 weight by percent in total of sodium... Agent: Mcdermott Will & Emery LLP

20100323071 - Integrated mixing and cleaning beverage assembly and method thereof: An integrated beverage dispensing and cleaning system comprising: at least one blender module which blends and/or mixes ice, at least one other ingredient, and/or at least one mixin within a beverage container, thereby producing the beverage; and a cleaning assembly integrated with the blender module, wherein, upon removal of the... Agent: Ohlandt, Greeley, Ruggiero & Perle, LLP

20100323072 - Antimicrobial treatment system and method for food processing: A system and method for reducing microbial populations on food products in a food processing facility. One embodiment provides a combination of interventions including a liquid antimicrobial treatment station that wets a food product with an antimicrobial solution containing at least one antimicrobial agent and a gaseous antimicrobial treatment station... Agent: Duane Morris LLP - Allentown

20100323073 - Freshwater diatomaceous earth products containing reduced soluble metal levels, processes for reducing soluble metal levels in freshwater diatomaceous earth products, and methods of using the same: Disclosed herein are freshwater diatomaceous earth products containing reduced soluble metal levels, processes for reducing soluble metal levels in freshwater diatomaceous earth products, and methods of using the same. In particular, freshwater diatomaceous earth products are disclosed that have been treated with at least one surface metal blocking agent, such... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP

20100323074 - Device for heating and foaming milk: A device for heating and foaming milk includes a steam-generating device to generate steam by heating water. The steam generating device has a steam outlet. A shut-off value is coupled to the steam outlet. A first line is coupled via the shut-off valve to the steam outlet of the steam-generating... Agent: Venable LLP

20100323075 - Process for producing soymilk and apparatus for producing soymilk: [Solving Means] An apparatus for producing soymilk includes heating units H1 and H2 for heating a soybean soup go1; a defoaming unit F for defoaming a heated soybean soup go2; an extracting unit B for separating a defoamed soybean soup go3 into soymilk Tn1, bean curd refuse Tn2 and a... Agent: Kanesaka Berner And Partners LLP

20100323076 - Method for reversing an oxidized off-flavor from milk: A method of reversing the formation of an oxidized off-flavor in milk that includes providing milk, and heating the milk to a temperature between approximately 70° C. and approximately 90° C. for a period of between approximately 25 seconds and approximately 60 seconds.... Agent: Morriss Obryant Compagni, P.C.

20100323077 - Food substance flipping system, method and apparatus: A food substance flipping apparatus including a handle support member fixedly attached to a handle of the flipping apparatus and an outer support member coupled to the handle support member disposable to engage the food substance.... Agent: Venable LLP

20100323078 - Shelf stable liquid whitener and process of making thereof: A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media... Agent: K&l Gates LLP

20100323079 - Oily food and method for producing the same: An object of the invention is to develop an oily food which has low viscosity relative to the oil content, (that is, if the viscosity is comparable, the food has a lower oil content and thus has a lower calorie, and if the oil content is comparable, the food has... Agent: Wenderoth, Lind & Ponack, L.L.P.

20100323080 - Food compositions for salting in particular: The application relates, in particular, to a salting composition comprising at least two potassium salts at least one of which is a potassium organic salt. The application likewise relates to a method of preparing a food product comprising at least one step consisting of adding said composition to a food... Agent: Harness, Dickey & Pierce, P.L.C

20100323081 - Flavor improving agent: The present invention relates to a method of producing a flavor improving agent, comprising heating amino acids or peptides in the presence of amino sugars or a method of improving the flavor of a food or drink with the use of the flavor improving agent. Preferably, the method of improving... Agent: Sughrue Mion, PLLC

20100323083 - Method for compacting plant powders and products obtained therefrom: The present invention relates to tablets allowing hot drinks to be prepared by lixiviation and especially coffee. It also relates to the preparation method by which said tablets may be made.... Agent: Blakely Sokoloff Taylor & Zafman LLP

20100323082 - Processed and roasted coffee bean and method for production of processed and roasted coffee bean: The present invention provides refined roasted coffee beans having a Hunter L value of 10 to 30 and a hydroxyhydroquinone content of not higher than 30 mg/kg by contacting an aqueous solvent with raw material roasted coffee beans. The invention also provides a process for producing refined roasted coffee beans,... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, L.L.P.

20100323084 - Fat and oil compositions for improving texture: the polyglycerol ester of fatty acids has HLB of 1.0-7.5, and the ratio of an oleic acid in the constituent fatty acids thereof is 50-95 mass % and that of a stearic acid is 1.0-15 mass %. This fat and oil composition can be preferably used for frying foods, especially... Agent: Buchanan, Ingersoll & Rooney PC

20100323085 - Fatty acid compositions having novel fatty acid rate: e

20100323086 - Plants and seeds of spring canola variety scv218328: The invention relates to a novel canola line designated as SCV218328. The invention also relates to the seeds, the plants, and the plant parts of canola line SCV218328 as well as to methods for producing a canola plant produced by crossing canola line SCV218328 with itself or with another canola... Agent: Nichole Andrighetti Nelson Mullins Riley & Scarborough, LLP

20100323087 - Method for producing quick-cooking rice and quick-cooking rice produced by the method: Raw material rice (brown rice and partially-milled rice) is subjected to a preliminary pressurized steam-boiling process to form an alpharized layer on the surface of the raw material rice, and then a moisture adding process is performed. Since the surface of the raw material rice is alpharized to become stiff... Agent: Staas & Halsey LLP

20100323088 - Recombined whole grain wheat having visually indistinguishable particulate matter and related baked products: A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color... Agent: Arlene L. Hornilla, Attorney General Mills, Inc.

20100323089 - Process for producing a spicy mixture and also use of the spicy mixture: A process for preparing a spicy mixture based on buckwheat is described, comprising preparing shelled buckwheat kernels and heating the buckwheat kernels to obtain preroasted buckwheat kernels; adding edible oil to the preroasted buckwheat kernels while continuing the roasting so that the edible oil is added to the preroasted buckwheat... Agent: Antonelli, Terry, Stout & Kraus, LLP

20100316758 - Nutritional supplement: A nutritional supplement specifically designed to lower cholesterol that addresses multiple mechanisms including hepatic synthesis and release, intestinal absorption of cholesterol, while, at the same time, including ingredients that mitigate the side effects of the constituents and increase their efficacy by affecting emotional factors that influence compliance such as a... Agent: James David Johnson, P.A.

20100316760 - confectionery aroma containing products: Confectionery products comprising an isomalt component, a geraniol-containing aroma component and at least one product additive, and processes to obtain such products.... Agent: Ostrolenk Faber Gerb & Soffen

20100316759 - Rice starch in sugar free coatings: The present invention relates to sugarless coated products comprising a product core and a product coating, wherein the product coating comprises rice starch, at least one sugar alcohol and a panning additive, as well as methods and uses thereof.... Agent: Ostrolenk Faber Gerb & Soffen

20100316761 - Nutritional supplement for simultaneous saccharification and fermentation medium for the manufacture of ethanol: Nutritional supplement for alcoholic fermentation medium based on carbohydrate starting materials, in particular starchy starting materials, comprising, and preferably consisting of, an active ingredient derived from a fermentation with a mould. It can be in liquid or solid form.... Agent: Jacobson Holman PLLC

20100316762 - Low-protein food and manufacturing method for same: By using α-glucosidase in production of a low-protein food, it is possible to produce a low-protein food having a good flavor, texture and quality.... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, L.L.P.

20100316763 - Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same: The present invention relates to a method for producing fermented edible plants or edible animal/plants, to fermented edible plants or edible animal/plants produced by same, and to foods containing same. The method for producing fermented edible plants or edible animal/plants includes the steps of: producing crushed edible plants or edible... Agent: Rothwell, Figg, Ernst & Manbeck, P.C.

20100316764 - Flour supplement compositions and methods for preparing wheat flour: The present disclosure is directed to flour supplement compositions that contain transglutaminase and an amino acid selected from lysine, glutamine or a combination thereof. Additionally, the present disclosure is directed to flour-based food compositions or foodstuffs (e.g., breads, pastas, noodles, etc.) prepared with the supplement. The present disclosure is still... Agent: Patent Docket Department Armstrong Teasdale LLP

20100316765 - Method of preparing highly dispersible whole grain flour: A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20100316767 - Gelled dairy compositions and related methods: The present invention relates to hand-holdable, gelled dairy compositions, and related methods. The hand-holdable products include one or more gel-forming hydrocolloids in proper amount(s) that cause a dairy composition to gel under gelling conditions in a manner so as to provide a hand-holdable product.... Agent: General Mills, Inc.

20100316766 - Methods of promoting the growth of beneficial bacteria in the gut: A method of promoting the growth of beneficial bacteria in the gut of a human in need thereof, which involves administering to a human a composition containing an effective amount of Ara-(1-5)-(Ara)n-(1-5)-Ara as a prebiotic, where n=0-18.... Agent: Usda, Ars, Ott

20100316768 - Nutritionally fortified liquid composition with added value delivery systems/elements/additives: A shelf-stable, ready to use, water-like composition for humans/animals; as an adjunct to fiber-water, and/or safe drinking water, consumed directly, tube feedings, or in the preparation/reconstitution of food(s)/beverage(s). Fortified Fiber-Water is fiber-water, with added delivery systems: Encapsulations/particles, of different size(s), shape(s), material(s), colors, non-visible, serving one or more functions: improved... Agent: Woodcock Washburn LLP

20100316769 - Dietary supplements containing probiotics: Dietary supplements comprising at least one probiotic and at least one of animal digest, dried brewers yeast, vitamin C; vitamin E, beta carotene, zinc proteinate, manganese proteinate, ferrous sulfate, copper proteinate, calcium iodate, and sodium selenite. The probiotics and other ingredients are present in the supplement in amounts sufficient to... Agent: Wendell Ray Guffey Nestle Purina Petcare Global Resources, Inc.

20100316770 - Beverage packed in container: e

20100316771 - Triglyceridic nature oil with improved nutritional properties and process for the preparation thereof: This invention refers to a vegetal oil or mixture of oils of two or more types of oils, of vegetal or animal origin, for obtaining a product with food grade with the improvement of nutritional values due to the presentation of low content of fat, preferably the saturated ones, low... Agent: Mayback & Hoffman, P.A.

20100316772 - Cookie products having enhanced stability: There is provided a cookie sandwich product having enhanced stability during manufacture, the cookie sandwich product comprising a top and a bottom cookie with a filling disposed therebetween. The top and bottom cookies have an inner and outer surface, with the inner surface being substantially flat and the outer cookies... Agent: Fitch Even Tabin & Flannery

20100316773 - Hollow-celery stick and celery pack: An Apium graveolens L. var. dulce celery plant with a hollow petiole suitable for use as a straw for consuming beverages or as a food product where other food products are capable of being stuffed inside the hollow-celery tube. The edible, hollow-celery is mild in taste and more resistant to... Agent: Jondle & Associates P.C.

20100316774 - Ready to drink container with nipple and needle penetrable and laser resealable portion, and related method: A container is provided for storing a product, such as a fat containing liquid product, and includes a body defining a chamber for receiving the product; and a container closure including a sealing portion for sealing the product within the chamber. The container closure includes a member forming a substantially... Agent: Mccarter & English, LLP Hartford Cityplace I

20100316775 - Method of producing coral powder: A coral is washed with purified water or tap water, and a crushed coral is heat-treated. Proteins and other organic matter are incorporated between calcium molecules in the coral skeleton, and the organic matter is decomposed and released as volatile components. In the skeleton from which organic matter is released,... Agent: Carrier Blackman And Associates

20100316776 - Compositions and methods for producing stable negative oxidation reduction potential in consumable materials: Compositions of reducing agents and carriers for producing a stable negative oxidation reduction potential in consumable materials are disclosed and claimed. Compositions of the invention find use in enhancing the hydration and anti-oxidant value of consumable materials such as foods, beverages and cosmetics, for example. Compositions of the invention also... Agent: Law Office Of Timothy M. Brown

20100316777 - Method and apparatus for smoking food products: A method and apparatus for smoking food products includes a method or apparatus configured to provide a pH level of a smoked food product. The determination of the pH level of the smoked product provides an objective measure of the amount of smoke received by the food product, as well... Agent: Klarquist Sparkman, LLP

20100316778 - Formulation of milk-based beverages for carbonation: A composition for addition to a milk or milk-based beverage, in which a preferred embodiment of the composition includes on a w/w basis (to a total of 100) Silica between about 1% to about 10%, vegetable oil between about 20%-about 90%; and Polyglycol mix between about 10%-about 90%. The composition... Agent: Black Lowe & Graham, PLLC

20100316779 - Manufacturing process of a bean curd for using a rice: c

20100316780 - Method and composition for food preservation: A composition is provided for use with a food product. The composition includes an acidic solution adapted to permeate the food product, and an oil mixed with the acidic solution, wherein the oil is adapted to form a coating along at least a portion of an outer surface of the... Agent: Patent Docket Department Armstrong Teasdale LLP

20100316781 - Yuba: A bean curd skin having improved flavor and texture is provided by allowing the flavor and texture of the bean curd skin to be modified. An liquid bean extract including as a principal component a germinated bean extract derived from a germination-treated bean as a raw material is heated to... Agent: Procopio, Cory, Hargreaves & Savitch LLP

20100316782 - Process for rebaudioside d: The invention describes compositions that include rebaudioside D, processes to produce rebaudioside D and formulations that provide ratios of rebaudioside A to rebaudioside D to decrease the aftertaste of rebaudioside A.... Agent: Fulbright & Jaworski L.L.P. Attn: MnIPDocket

20100316783 - Food with depression: [Means] The above purpose is achieved by a food product having a top surface (4) including a flat area (2); a bottom surface (8) including a flat area (6) parallel to the flat area (2) on the top surface; and a recess (10) formed on the top surface (4) and... Agent: Osha Liang L.L.P.

20100316784 - Liquid coffee concentrates and methods of making thereof: Methods for stabilizing liquid coffee concentrates are provided that form a coffee beverage that has a substantially consistent acidity profile. In one aspect, the methods blend a liquid coffee concentrate base with an edible alkali source in an amount effective to artificially increase a pH of the liquid coffee concentrate... Agent: Fitch Even Tabin & Flannery

20100316785 - Method for treating sugar-enriched roasted coffee beans, roasted coffee beans, and coffee beverage: A method for treating roasted coffee beans, to improve an extraction rate of coffee component from the roasted coffee beans and to increase a richness component content of the roasted coffee beans while suppressing acidity generation in the roasted coffee beans, includes: a sugar-enriching treatment step in which roasted coffee... Agent: Drinker Biddle & Reath (dc)

20100316786 - Corn starch and also corn flours and foods comprising this corn starch: The present invention relates to corn starches having an apparent amylose content between 15% by weight and 40% by weight and a content of rapidly digestible starch between 5% by weight and 25% by weight, and also corn flours and foods comprising these corn starches or corn flours. In addition,... Agent: Hunton & Williams LLP Intellectual Property Department

20100310710 - Methods and compositions for synthesis of long chain polyunsaturated fatty acids: The present invention relates to fatty acid desaturases able to catalyze the conversion of oleic acid linoleic acid, linoleic acid to γ-linolenic acid, or of alpha-linolenic acid to stearidonic acid. Nucleic acid sequences encoding desaturases, nucleic acid sequences which hybridize thereto, DNA constructs comprising a desaturase gene, and recombinant host... Agent: Armstrong Teasdale LLP (monsanto #1 -bvo) Christopher M. Goff

20100310711 - Milk filtration system: A method and apparatus for microfiltering milk before the milk is allowed to cool is disclosed that removes bacteria and other filtrates from the milk thus producing a microfiltered milk product.... Agent: Dykas & Shaver LLP

20100310712 - Fried food products having reduced fat content: Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces,... Agent: Schwegman, Lundberg & Woessner, P.A.

20100310714 - L-lysine-containing feed additives: The invention relates to relatively light and thermally stable granulated, fermentation-broth-based animal feed additives having a high content of L-lysine and to low-loss methods for their production from broths obtained by fermentation.... Agent: Smith, Gambrell & Russell

20100310713 - Probiotic composition: A probiotic composition comprising a probiotic culture having a probiotic count of between 106 and 1010 cfu/ml or cfu/g and a carrier medium is disclosed. The invention also relates to a process for preparing the probiotic composition and to probiotic beverage and food products comprising the probiotic composition.... Agent: Foley Hoag, LLP Patent Group, World Trade Center West

20100310715 - Concentrated hopped wort and method of its production: The invention relates to the concentrated hopped wort for production of the Czech beer, which contains 80 to 100% by weight of pale malt of the Pilsner type, out of which at least 80% by weight is formed of malt from varieties approved for the Czech beer in the Council... Agent: Ostrolenk Faber Gerb & Soffen

20100310716 - Method for producing fermented product using natural material, and food or medicine containing fermented product made from same: The present invention relates to a method for producing a fermented product of natural materials comprising nucleic acids in an amount of 3 to 4 g or less on the basis of 70 g of protein content or 24 g of dietary fiber content in the fermented product by adding... Agent: Robert E. Bushnell & Law Firm

20100310717 - Method of preparing a fully cooked farinaceous product: e

20100310718 - Liquid starter cultures having an improved storage stability and use thereof: Liquid microbial starter culture that retains its initial metabolic activity during storage for extended periods of time. Such liquid starter cultures are useful in the manufacturing of food and feed products. Starter cultures of the invention include culture of lactic acid bacteria, e.g. Lactococcus species.... Agent: Hunton & Williams LLP Intellectual Property Department

20100310719 - Manufacture of seed derivative compositions: q

20100310720 - Bakery enzyme composition and method of making: A bakery enzyme composition and method of making the same. The bakery enzyme composition includes an enzyme preparation comprising an enzyme, preferably a lipolytic enzyme. The composition further comprises a carrier component, preferably selected from bakery starches and flours, and mixtures thereof.... Agent: Barnes & Thornburg LLP

20100310721 - Yeast having immunopotentiating capability and food or feed: A yeast including a cell wall having a low mannan content, wherein the yeast has an immunopotentiating capability, and is able to grow in a YPD liquid medium with an osmotic pressure of 300 mOsm, and wherein, when a part of a pre-culture of the yeast grown in a YPDS... Agent: Hamre, Schumann, Mueller & Larson, P.C.

20100310722 - Beverage preservative system containing pimaricin-povidone complex: The present invention provides a beverage preservative system comprising a Pimaricin-providone complex for use in beverages products. The present invention is further directed to 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... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20100310724 - Composition of carbonic acid gas-containing soft jelly beverage in an airtight container and a method for producing the same: To provide a composition and a method for producing a carbonic acid gas-containing soft jelly beverage in an airtight container suitable for drinking by pouring the beverage from the container after gently shaking the container several times to break the jelly product or for sucking through a drinking straw inserted... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP

20100310723 - Ruminant mineral feed additive: A ruminant mineral feed additive for dairy cattle and ruminant animals includes a unique combination of zeolite and dolomitic hydrate mineral fines that are prilled and hydrothermally reacted to produce a valuable dietary supplement for control of acidosis.... Agent: Law Offices Of James E. Walton, PLLC

20100310725 - Nutritionally appropriate menu of food products for children: The present invention provides a nutritional methodology for optimizing the nutritional needs of a child that includes suggested combinations of food products from a range of foods having an optimal nutrition profile for meeting the nutritional needs of a child wherein two or more food products from the range may... Agent: Gerber Products Company

20100310727 - Coffee composition: The disclosure relates to a coffee composition, in particular, an instant coffee composition which can provide a three-layered coffee drink in one step. The coffee composition comprises coffee, a foaming agent, a protein source and at least 1.3 wt % (based on the total weight of the composition) of a... Agent: Fitch Even Tabin & Flannery

20100310726 - Novel preparation of an enteric release system: Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents, the process including forming an emulsion of the enteric material and hydrophobic liquid in water, the emulsion titrated with an acid to form a particulate precipitate of the microencapsulated hydrophobic liquid in an enteric... Agent: Fitch Even Tabin & Flannery

20100310728 - Encapsulated omega-3 fatty acids for baked goods production: Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liquid plasticizer which plasticizes the matrix material, and an acidic antioxidant dispersed throughout the plasticized matrix material... Agent: General Mills, Inc.

20100310729 - Packaged beverage having enhanced carbon dioxide retention, method for packaging a beverage, container for packaging a beverage, and polyester composition: A packaged aqueous carbonated beverage comprising a container which replaces at least a portion of CO2 that permeates through the container or closure. The container comprises a polyester composition including a polyester suitable for packaging aqueous carbonated beverages and a carbonating agent. The aqueous carbonated beverage is disposed in the... Agent: Sutherland Asbill & Brennan LLP

20100310730 - User selectable flavored drink: A multi-chamber container for a beverage is described. The container includes a center chamber that contains a first beverage constituent, and at least one resealable opening for dispensing the beverage. Also included is at least one peripheral compartment that contains at least one second beverage constituent, where the peripheral compartment... Agent: Drinker Biddle & Reath Attn: Intellectual Property Group

20100310731 - Method and apparatus to wrap a plastic container: An apparatus comprises a closed container formed of substantially rigid plastic, and a wrapper that is loosely disposed fully about the closed container. This wrapper may also have twist ties on opposing ends thereof. This apparatus may be used to provide packaging for a retail commodity.... Agent: Fitch Even Tabin & Flannery

20100310732 - Pressure packaged dough products: A pliable, sealed package made from one or more flexible films is used to store an uncooked dough product, with the dough product proofing within the sealed package so as to establish and maintain a greater than ambient pressure within the sealed package. In accordance with an aspect of the... Agent: General Mills, Inc.

20100310733 - Pressurized cooking oven: A pressurized cooking oven system is disclosed that includes an oven enclosure having front, back, top, bottom and side walls. A door is hingedly attached to one of the walls for sealing an opening in the walls. A heating system is connected to the enclosure for generating heat in the... Agent: Drinker Biddle & Reath Attn: Intellectual Property Group

20100310734 - Method and device for producing formed food products and food product: p

20100310735 - Beverage sterilisation device: A beverage sterilisation device comprises a housing defining an inner space, and having a first and a second end. An electrically insulated fluid path-defining conduit extends through the inner space from the first end to the second end. A first electrode has a first part positioned adjacent to the fluid... Agent: Klein, O'neill & Singh, LLP

20100310736 - Meat aging process: A process for dry aging meat uses an enclosed, atmosphere controlled room with forced circulation, containing a stainless steel salt rack with a salt brick stack covering one wall. Each brick has a narrow width compared to its length for increased surface area and the salt rack is spaced from... Agent: Notaro, Michalos & Zaccaria P.C.

20100310737 - Processed tomatoes, dry tomatoes and method of producing the same: Disclosed are: dry tomatoes having excellent texture, flavor, and appearance, as well as being readily producible; and processed tomatoes suitable as a raw material for producing such dry tomatoes. Specifically disclosed are: a processed tomato wherein a portion of a cuticular layer, together with or without a portion of an... Agent: Hamilton, Brook, Smith & Reynolds, P.C.

20100310738 - Method of processing meat: s

20100310739 - Infused roasted seeds and methods of making thereof: Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods... Agent: Fitch Even Tabin & Flannery

20100310740 - Composition for ketogenic diet and preparation method thereof: Provided are a composition for the ketogenic diet and a preparation method thereof, specifically a composition suitable for the ketogenic diet provided in a liquid form, which has the ketogenic ratio of 3-5:1, and a preparation method thereof. The composition for the ketogenic diet according to the preparation method of... Agent: Cook Alex Ltd

20100310741 - Use of hop acids in fruit juices, fruit juice concentrates and other beverages to inhibit alicyclobacillus bacteria: An antimicrobial agent including hop acids is disclosed that inhibits the growth of acid-resistant and heat-resistant bacteria such as Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in a medium such as fruit juice.... Agent: Quarles & Brady LLP

20100310742 - Hffs packaging method employing positive pressure differential: A method for packaging products, such as any solid or semi-solid product, utilizes a horizontal form, fill and seal (HFFS) system, coupled with a method for subjecting the packages to positive pressure differential while packaging. In the HFFS system, product receiving cavities are formed in a lower film, with each... Agent: General Mills, Inc.

20100310743 - Removing gas additives from raw milk: According to one embodiment of the present invention, a mixture including milk and one or more gas additives is received at a milk processing system. The system heats the mixture and directs it toward an inlet to be delivered into a vacuum chamber. The vacuum chamber applies a negative vacuum... Agent: Baker Botts L.L.P.

20100310744 - Method for producing soy sauce powder: This invention provides a soy sauce powder having a strong and preferable soy sauce-derived flavor with simple operations in an advantageous manner in industrial practice and without the need of a step of, for example, preparing an aromatic substance by distilling soy sauce oil with the use of water vapor.... Agent: Oblon, Spivak, Mcclelland Maier & Neustadt, L.L.P.

20100310745 - Flavoring compositions for savory applications: as a flavoring ingredient, wherein the dotted lines represent each a single or double bond, n represents 0 if the compound is an amine or is 1 if the compound is an amine and R1 represents a methyl or ethyl group, with the compound being in the form of a... Agent: Winston & Strawn LLP Patent Department

20100310746 - Aqueous foams, food products and a method of producing same: The present invention describes an aqueous foam that includes water, at least one polysaccharide and food-grade, interfacially active particles. The present invention also describes an indulgent shelf-stable foamed food product that contains this aqueous foam. The indulgent shelf-stable foamed food products of the invention have an improved foamed and modular... Agent: Winston & Strawn LLP Patent Department

20100310747 - Gluten-free bakery products: This invention pertains to a gluten-free bakery product which comprises a flour/starch component comprising a heat moisture treated flour. Such bakery products more closely mimic the conventional, wheat flour containing products than other gluten-free products.... Agent: National Starch LLC Patent Dept. Karen Kaiser

20100310748 - Recombined whole grain having visually indistinguishable particulate matter and related baked products: A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and germ constituents used in the recombined whole grain flour, the visual and color... Agent: General Mills, Inc.

20100310749 - Moisture-retaining baked goods: Batters are described having gellan gum and other components. The gellan gum is present in an amount effective to provide a baked good formed from the batter having a retained moisture content ranging from about 25% to about 40%. The baked goods and methods for making the baked goods are... Agent: Foley & Lardner LLP

20100310750 - Edible compositions: A composition suitable for use as a feline treat or food containing (1) high melting point fats, (2) humectants, and (3) gelling agents; wherein the composition contains less than about 16% water and has a water activity of about 0.65 or less. The low moisture content means that unwanted microorganisms... Agent: Wendell Ray Guffey Nestle Purina Petcare Global Resources, Inc.

20100310751 - Natural sweetener composition: A sweetening composition that can be used to replace sugar comprises (a) the extract of the fruit of one or more plants from the Cucurbitaceae family comprising 20 wt % to 100 wt %, based on the total weight of the extract, of Mogroside V, (b) the extract of the... Agent: Winston & Strawn LLP Patent Department

20100310752 - Method for enhancing flavor of drinks: A method for enhancing flavor of drinks has steps of making uncompleted whipped cream and enhancing flavor of a drink. The step of making uncompleted whipped cream includes stirring liquid fresh cream with salt to produce uncompleted whipped cream. The step of enhancing flavor of the drink includes adding the... Agent: Kamrath & Associates P.A.

20100310753 - Nucleotide sequences and corresponding polypeptides conferring modulated plant growth rate and biomass in plants: The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides able confer the trait of modulated plant size, vegetative growth, organ number, plant architecture, growth rate, seedling vigor and/or biomass in plants. The present invention further relates to the use of these nucleic acid molecules and... Agent: Birch Stewart Kolasch & Birch

20100310754 - Alternatives to french fries: The present technology concerns the creation of healthy and appealing new foods made from tubers, such as healthy French Fries, and potato rings that have low surface area-to-volume ratios than the surface area-to-volume ratio of conventional potato products.... Agent: Foley And Lardner LLP Suite 500

20100303951 - Delivering an active ingredient in pet food: A pet food in the form of a coated kibble wherein the coated kibble is used to deliver an active ingredient. A method of delivery can include providing a coated kibble, wherein the coated kibble comprises an extruded core comprising a gelatinized starch matrix; a coating comprising a protein component,... Agent: The Procter & Gamble Company Global Legal Department - Ip

20100303952 - Method for artificial breeding of farmed sturgeon: A method for artificial breeding of farmed sturgeon is disclosed. The method comprises of growing a plurality of fingerling sturgeon; obtaining a plurality of juvenile sturgeon; identifying at least one male juvenile sturgeon and at least one female juvenile sturgeon; Feeding a predetermined amount of a preselected food material to... Agent: Choobin & Choobin Consultancy L.l.c Barry Choobin

20100303953 - Slowly fermentable soluble dietary fiber: The embodiments described herein provide a method for improving bowel health by increasing short chain fatty acid concentration in the colon of a mammal including administering to the mammal a composition having from about 0.1 grams to about 50 grams of a treated bran product. After administration, the treated bran... Agent: Haynes And Boone, LLPIPSection

20100303954 - Chewing gum containing solution styrene butadiene random copolymer elastomer: A chewing gum contains a water-insoluble gum base portion containing a solution-polymerized styrene-butadiene random copolymer elastomer which is cud-forming and chewable at mouth temperature; a water-soluble bulk portion; and at least one flavor component.... Agent: Wm. Wrigley Jr. Company Patent Department

20100303955 - Brewing process: The invention relates to a process for the production of wort, comprising the enzymatic treatment of gist in up to 100% unmalted (grain) form, for further processing into high quality beverage products. By the addition of a combination of exogenous enzymes (α-amylase, isoamylase/pullulanase, FAN generating activity (proteases) and beta-glucanase activity)... Agent: Novozymes North America, Inc.

20100303956 - Crispy bread product and method for making same: An improved dough composition is provided which can be used to prepare a frozen thin crust bread product. The frozen bread product can be heated in a microwave oven to provide a cooked thin crust bread product having a crispy bottom surface. Methods of preparing the same are also provided.... Agent: Fitch Even Tabin & Flannery

20100303957 - Edible oil and processes for its production from microalgae: Novel triglyceride oils are provided for human consumption. Traditionally, agricultural materials such as canola, soybean, and olives have been the sources of edible oils, and such materials are limited by the geography in which these crops can be cultivated. Oils of the invention can be manufactured from edible and inedible... Agent: Townsend And Townsend And Crew LLP/solazyme, Inc.

20100303958 - Methods for casein production: Embodiments of the invention are directed to a process involving microfiltration of milk, providing a product that is useful as a source of casein and another product that is useful as a source of whey protein. Another embodiment of the invention is directed to preparing milk products like casein, dairy... Agent: Winstead PC

20100303959 - Tea production process: The present invention relates to a method comprising contacting a tea extract with a pectin lyase to produce a tea beverage or a tea concentrate, which forms little or no haze when stored at ambient or refrigeration temperatures.... Agent: Novozymes North America, Inc.

20100303960 - Yeast extract and method of producng the same: A method for producing yeast extract including 4-30% disodium inosinate and disodium guanylate (I+G), comprising a) providing a yeast cream including 8 wt. % or more of RNA, b) inactivating the yeast in the yeast cream, c) centrifugating the yeast cream and collecting a supernatant, d) degrading the supernatant with... Agent: Matthias Scholl

20100303961 - Methods of inducing satiety: Disclosed herein are methods of inducing satiety by providing microalgae-based foods. In some embodiments, microalgal biomass contains high levels of dietary fiber and/or digestible crude protein and/or low saturation triglyceride oil. Homogenization methods to liberate free oil and fiber are disclosed for enhancing the feeling of satiety in a human,... Agent: Townsend And Townsend And Crew LLP/solazyme, Inc.

20100303962 - Process for preparing bakeable probiotic food: Heat-processed health food is provided, as well as a process for making it, the food being particularly probiotic pastry which comprises a probiotic component capable of resisting baking heat, and so it beneficially affects the consumer's intestinal microbial balance.... Agent: Alston & Bird LLP

20100303963 - Process for preparing chewable honey without loss of its nutritional values and honey chew bar obtained through such process: A process for the preparation of chewable honey without loss of its nutritional values and a honey chew bar obtained through such process, said chewable honey bar providing sustained energy to the consumer without loss of nutritional values and flavour of natural honey. During the process, an additional flavour may... Agent: Hoffmann & Baron, LLP

20100303964 - cartridge with filter guard: A cartridge for forming a beverage includes a container defining an interior space, a filter, a beverage medium contained in the interior space, and a filter guard. The filter may be arranged so that liquid that interacts with the beverage medium flows through the filter to exit the interior space.... Agent: Wolf Greenfield & Sacks, P.C.

20100303965 - Cartridge for preparing a beverage: The invention relates to a cartridge for preparing a beverage, such as coffee, that comprises a hollow member for containing a dose of, for example, ground coffee, said hollow member comprising a side wall, an upper face and a lower face including an extraction membrane, said cartridge being characterised in... Agent: Nixon & Vanderhye, PC

20100303967 - Pet food having improved animal preference: A pet food in the form of a coated kibble wherein the coated kibble has an improved animal preference. The coated kibble can be made of a core and a coating. The pet food can have an animal preference enhancing amount of the analytes 2-Piperidione, 2,3 pentanedione, 2-ethyl-3,5-dimethypyrazine, Furfural, Sulfurol,... Agent: The Procter & Gamble Company Global Legal Department - Ip

20100303966 - Pet food in the form of a coated kibble: A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating. The coating can have a protein... Agent: The Procter & Gamble Company Global Legal Department - Ip

20100303968 - Pet food in the form of a coated kibble: A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating. The coating can have a protein... Agent: The Procter & Gamble Company Global Legal Department - Ip

20100303969 - Dissolvable films impregnated with encapsulated tobacco, tea, coffee, botanicals, and flavors for oral products: A process for preparing an orally-enjoyable film of encapsulated plant material includes combining particles of finely divided plant material, a first coating material, and a second coating material, then inducing gelation to form a gel matrix of the particles coated with the first coating material embedded in the second coating... Agent: Buchanan, Ingersoll & Rooney PC

20100303970 - Cat treat: A pet treat having a sugar-based edible portion including a palatant material and a support portion. Incorporation of starch provides a hard-candy texture for the edible portion. The pet treat may be formed as a lollipop, a toy, or a lozenge using either a batch process or a continuous process.... Agent: Buchanan, Ingersoll & Rooney PC

20100303971 - Producing foam and dispersing creamer and flavor through packaging: According to one embodiment, a pressurized package dispenses a formula comprising a foaming agent into a liquid. The internal pressure of the package generates turbulence that causes some of the formula to disperse throughout the liquid and some of the formula to form a foam on a surface of the... Agent: Baker Botts L.L.P.

20100303973 - Device to efficiently cook food: Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried, steamed and boiled foods. Multiple cooking cycles and versatile food support means to fully cook foods are provided. Special advantages for larger unitary foods, such as for example, a large turkey, are provided. Advantages include... Agent: Tucker Ellis & West LLP

20100303972 - Method and system for food preparation: A system for preparation of high quality and healthy food by automatic means is provided. The system includes one or more sections for carrying out the one or more operations required for the preparation of food. The food is prepared using automated or semi-automated processes using one or more processing... Agent: Joseph Stecewycz

20100303974 - Method of preparing an extract from multiple botanic herbs by an ultrasonic way under a low temperature: The present invention is related to a method of preparing an extract from multiple botanic herbs, which comprises immersing at least two botanic herbs into a solution to form a mixture, and extracting the mixture by an ultrasonic way under low temperature. The present invention provides higher efficiency of extraction... Agent: Wpat, PC Intellectual Property Attorneys

20100303975 - Honey replacement syrup: A composition comprising from about 55% d.s.b. to about 70% d.s.b fructose; and from about 9% d.s.b. to about 20% d.s.b. maltose. A method comprising mixing a first aqueous solution comprising from about 85% d.s.b. to about 95% d.s.b. fructose with a second aqueous solution comprising from about 35% d.s.b.... Agent: Williams, Morgan & Amerson, P.C.

20100303976 - Process for making a pet food in the form of a coated kibble: A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating. The coating can have a protein... Agent: The Procter & Gamble Company Global Legal Department - Ip

20100303977 - Composition for protecting meat or fish: The invention provides a formulation for protecting meat against oxidation comprising a rosemary extract an emulsifier and a salt. In some embodiments of the invention, the formulation is free from vegetable or animal oil or fat. The invention also provides a method for inhibiting oxidation of an oxidizable lipid material... Agent: Pearl Cohen Zedek Latzer, LLP

20100303978 - Vitamin retention of pet food: A pet food in the form of a coated kibble that improves vitamin retention. A process of improving vitamin retention of a pet food in the form of a coated kibble. The process can include extruding a mixture to form a core pellet, providing a coating, wherein the coating comprises... Agent: The Procter & Gamble Company Global Legal Department - Ip

20100303979 - Method and equipment for the production of food products formed by coupled complementary parts: The complementary parts of food products destined to be coupled together are located on the frontal surfaces of half-moulds travelling on two different loop conveyor lines. The first conveyor line extends, at least partially, above the second, so to be included within the surface area occupied by the second line... Agent: Rothwell, Figg, Ernst & Manbeck, P.C.

20100303980 - Packaging and dispensing system for sandwich food products: A sealed dispensing apparatus suitable for packaging and dispensing a single service portion of a food product. The food product is contained within an inner container cavity formed by an outer cover and a center member. Draw means are provided for transferring a force from the user to the outer... Agent: Zaretsky Patent Group PC

20100303981 - Grease resistant coatings, articles and methods: Disclosed herein is an environmentally safe, grease resistant article comprising an absorbent substrate, a cross-linking agent, and a polymer; wherein the substrate is first coated with the cross-linking agent and is then coated with the polymer.... Agent: Marshall, Gerstein & Borun LLP

20100303982 - Process and device for producing dark chocolate: A process and a plant are proposed for producing dark chocolate which make it possible to produce dark chocolate, in particular also single-variety dark chocolate, having a high cocoa content without cocoa powder needing to be produced and/or added. By means of a partial defatting of the cocoa mass in... Agent: Knobbe Martens Olson & Bear LLP

20100303984 - Apparatus and method for continuous wort boiling: In order to permit continuous wort boiling during beverage brewing operations, wort is conducted over a plurality of substantially conically tapering heating surfaces arranged one above another in the manner of a cascade.... Agent: Marshall, Gerstein & Borun LLP

20100303983 - Beverage brewing system and method: Provided in some embodiments is a beverage brewing device that includes a housing and a fill-port located on front side of the housing. The fill-port includes an inlet that may accept a fluid supply container. Provided in some embodiments is a method of preparing a brewed beverage that includes coupling... Agent: Meyertons, Hood, Kivlin, Kowert & Goetzel, P.C.

20100303985 - Electric oven and procedure for cooking a food product in a very low level of fat substance: The electric oven for cooking a food product in a very low level of fat substance comprises a cooking chamber, at least one electrical heating resistance housed in the cooking chamber, a vessel mountable inside the cooking chamber and housing at least one rotatable stirring blade that is able to... Agent: Fitch Even Tabin & Flannery

20100303986 - Fryer and procedure for cooking in a small volume of oil: A fryer is provided for cooking food in a small volume of oil. The fryer includes a main body with a seat for supporting a tilted tank designed to contain the volume of oil in a bottom angular portion thereof. The fryer also includes a heater, and at least one... Agent: Volpe And Koenig, P.C.

20100303987 - Baked products: A method of maintaining softness in a cookie or cake, the method comprising: preparing a dough comprising 20-55% flour having a gluten content of less than 12 wt %, 10-50% sugar, 2-20% fat, 0-10% egg and/or milk solids, 5-30% water and a hydrophobin, and then baking the dough to form... Agent: Unilever Patent Group

20100303988 - Thiols as flavoring ingredient: The present invention relates to the use of 3-mercaptoheptyl carboxylate in the form of any one of its stereoisomers or in the form of a mixture thereof. The compounds of the invention are valuable flavoring ingredients capable of imparting fruity, citrus and/or teas aftertaste with a well-balanced long-lastingness. The present... Agent: Winston & Strawn LLP Patent Department

20100303990 - High protein and high fiber algal food materials: The disclosed inventions include microalgal biomass high in protein and fiber, wherein the biomass has been manufactured through heterotrophic fermentation. The materials provided herein are useful for the manufacture of meat substitutes and meat enhancers, as well as other food products that benefit from the addition of digestible protein and... Agent: Townsend And Townsend And Crew LLP/solazyme, Inc.

20100303989 - Microalgal flour: Compositions of microalgae-derived flour are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Flours disclosed herein are formulated as free flowing blendable powders, mixed food ingredients, oxidation stabilized, homogenized... Agent: Townsend And Townsend And Crew LLP/solazyme, Inc.

20100303991 - High fiber and high protein baked goods production: Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs,... Agent: Greenblum & Bernstein, P.L.C

20100303992 - Milk fat substitute and production method therefor: The invention relates to a milk fat substitute and to a method for producing same from a vegetable oil using a fractionation method, which is suitable for use in the production of products such as ice cream, biscuits, cakes, bread-making products, reconstituted mil, milk formulas, cheeses and other products.... Agent: Baker & Mckenzie LLP Patent Department

20100303993 - Novel soybean protein material and method for producing the same: Provided is a soybean protein material which shows high emulsion stability in the case where 30% by weight of sodium casein has been replaced with soybean protein. A sugar-containing soybean protein material is produced by mixing a soybean protein raw material with a reducing sugar and performing a heat treatment... Agent: Wenderoth, Lind & Ponack, L.L.P.

20100303994 - Method for brewing beer: The present invention relates to a method for brewing bottom fermented beer, such method comprising the use of cereal bran, preferably wheat or rye bran, at a ratio of 15% to 50% of the grist. The method of the present invention allows the brewing of beers having an excellent taste... Agent: Clark & Elbing LLP

20100303995 - Natural nutritional supplementary food of abelmoschus manihot (linn.) medius: A natural nutritional supplementary food of Abelmoschus manihot (Linn.) medius. It comprises separating and classifying seed, flower, caudex and root of Abelmoschus manihot (Linn.) medius, then harvesting and processing. The materials are directly used as raw material product, or the materials separated and classified are used as filling in the... Agent: Flash Intellectual Property, Inc. Attn. Cheng-ju Chiang

20100303996 - Bakery product with white chocolate comprising fibre: A bakery product comprises white chocolate in the form of one or more discrete pieces, wherein the white chocolate comprises an effective amount of fibre to reduce shape deformation and/or browning of the white chocolate during the production of the bakery product.... Agent: Hoxie & Associates LLC

20100303997 - Process and method for creating no-starch or low-starch, high-fiber dough and food compositions using controlled hydration of mucilagenous hydrocolloids: A process to use partial hydration of certain mucilaginous hydrocolloids to produce a starch-free, high-fiber baked food product is disclosed. The method includes blending a fiber component comprising soluble, non-digestible hydrocolloid fibers, a protein component, a fat component and at least one additive to form a dough, and baking the... Agent: Andrews Kurth LLP

20100303998 - Oil-in-water emulsion: An oil-in-water emulsion comprising hydrophobin and oil wherein the oil-in-water emulsion has an overrun of less than 35% and wherein the oil phase has an iodine value of greater than 40 characterised in that the ratio of hydrophobin to oil is greater than 20 g/litre is provided. Products comprising such... Agent: Unilever Patent Group

20100303999 - Low fiber yellow canola seeds comprising high oleic, low linolenic oil: The subject invention provides low fiber, yellow-seeded canola, and related canola meal and animal feed. Oil produced from this seed has at least 68% oleic acid and no more than 3% linolenic acid, relative to the total fatty acids in the oil. Specific canola lines exhibiting these characteristics are also... Agent: Saliwanchik Lloyd & Saliwanchik A Professional Association

20100304000 - Salicornia spp.-derived salt and its production process: Disclosed herein is a salt substitute obtained from a Salicornia species. The salt substitute has a high content of phyto-organic minerals from a Salicornia species and low sodium content, which are beneficial to the health of humans. The salt substitute also contains minerals, such as potassium or magnesium, which facilitate... Agent: Sterne, Kessler, Goldstein & Fox P.l.l.c.

20100304002 - Cat treat: A pet treat having a sugar-based edible portion including a palatant material and a support portion. Incorporation of starch provides a hard-candy texture for the edible portion. The pet treat may be formed as a lollipop, a toy, or a lozenge using either a batch process or a continuous process.... Agent: Buchanan, Ingersoll & Rooney PC

20100304001 - Southern dry rub: The present invention relates to a seasoning mixture and a method of making the mixture, comprising: a combination of Peppercorn Melanges, Cracked Black Pepper, Crushed Red Pepper, Dried Garlic Flakes, Unseasoned Meat Tenderizer, Sweet Paprika, Kosher Salt, Chinese Five Spice, Whole Cardamom, Brown Sugar, Ground Cumin, Dry Onion Flakes, Star... Agent: Law Office Of Jerry D. Haynes , P.a

20100304003 - Pet food composition: The present invention relates to a pet food composition having amino acids in an amount at least 7% by weight of the formulation and less than about 1% phosphorous by weight of the formulation.... Agent: Colgate-palmolive Company

20100304004 - Whole sugar: A whole sugar contains saccharose and additional ingredients from sugar cane not found in conventional raw, white, refined, or amorphous sugars. Processes for making the whole sugar are disclosed.... Agent: Quarles & Brady LLP

20100304005 - Pouring spoon for producing layered beverages: A pouring spoon (301) is provided which comprises a bowl (303) and a handle attached to said bowl. The handle has first (321), second (323) and third (325) segments, wherein said second segment is attached to said first segment by way of a first bend (322), wherein said second segment... Agent: Fortkort & Houston P.C.