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Food or edible material: processes, compositions, and products January recently filed with US Patent Office 01/11

20110020491 - Reduced stuck alcoholic fermentations in wine production: A method for production of a wine wherein the method significantly decreases the risk of unwanted stuck alcoholic fermentations. The method involves addition of glucose isomerase to the grape juice.... Agent: Foley And Lardner LLP Suite 500

20110020492 - System and method for preparing naan bread: A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is... Agent: Nields, Lemack & Frame, LLC

20110020493 - Method for manufacturing korean hot pepper paste using watermelon: Provided is a method for manufacturing Korean hot pepper paste using watermelon, and more particularly, a method for manufacturing Korean hot pepper paste using watermelon without using water and syrup, or sugar, which is a method for manufacturing a healthful watermelon hot pepper paste by adding glucose, fructose, and amino... Agent: Garcia-zamor Intellectual Property Law Attn: Ruy Garcia-zamor

20110020495 - Cream cheese and method of manufacture: A method for making a high fat cream cheese product with enhanced creamy texture. A milk source and an optional fat source can be combined to form a standardized milk base having a first fat level of about 7% or less, which is then inoculated with a bacteria starter culture... Agent: Fitch Even Tabin & Flannery

20110020494 - Growth medium for lactic acid bacteria: The present invention provides lactic acid bacterial cultures. In some particularly preferred embodiments, the present invention provides cultures comprising lactic acid bacteria, a dairy substrate (e.g., milk or cream), at least one formate source, and at least one purine source. In some further embodiments, the cultures comprise exogenous lactase enzyme.... Agent: Steptoe & Johnson LLP

20110020496 - Branched dextrin, process for production thereof, and food or beverage: A branched dextrin insusceptible to digestion and having a low osmotic pressure, as well as a method for producing such a branched dextrin is provided. The branched dextrin characterized by having a structure wherein glucose or isomalto oligosaccharide is linked to a non-reducing terminal of a dextrin through an α-1,6... Agent: Sughrue Mion, PLLC

20110020497 - Capsule containing nutritional ingredients and method of delivery of a nutritional liquid from the capsule: The invention proposes a capsule (9) for use in a beverage production device, the capsule containing ingredients for producing a nutritional liquid when a liquid is fed into the capsule (9) at an inlet face (8) thereof, the capsule (9) furthermore containing heat sensitive bioactive ingredients such as probiotic microorganisms... Agent: K&l Gates LLP

20110020498 - (arabino)xylan oligosaccharide preparation: The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modulate the intestinal flora, such preparation comprising both xylo- and arabinoxylo-oligosaccharides. Preferably, the arabinoxylooligosaccharides are substituted in part by hydroxycinnamic... Agent: Clark & Elbing LLP

20110020499 - Capsule for infusion beverages: The invention relates to a capsule and a device for preparing an infusion beverage, such as coffee, tea, or milk beverages. The capsule comprises two parallel extending wall sections, which are connected to each other by a sealing connection. A pressurized liquid or gaseous medium can be conducted through an... Agent: Birch Stewart Kolasch & Birch

20110020500 - Capsule with flow control and filtering member: A sealed capsule contains a beverage ingredient in powder form, in particular, ground coffee. The capsule comprises a base body (4) and a foil member (5) tightly attached to the base body (4), the foil member (5) being made from a material allowing the production of a multitude of perforations... Agent: K&l Gates LLP

20110020502 - Chocolate and peanut butter slurry topical coating for snack products: Chocolate flavored compound coating and nut butter based coated snack products are provided whose coatings are resistant to rub-off or oiling out of the nut oil constituent as well as methods for preparing such coated snack products. The present methods include a first step of providing a hot (˜32 to... Agent: General Mills, Inc.

20110020501 - Fiber enriched, protein coated cereal products: A cereal product comprising cereal kernels, wherein the cereal kernels have been at least partially milled and are coated with a coating layer, said coating layer comprising a protein matrix having particles of a dietary fiber ingredient dispersed therein. Also provided is a method of making a fiber-enriched dry cereal... Agent: Fulbright & Jaworski, LLP

20110020503 - Agglomerates and preparation thereof: Agglomerates of cereals are held together by a binding matrix, rather than sugars, and are formed by providing a dry mix of cereals in particular form, such as flakes, and starch-based matrix—forming material, optionally along with other components. These are then mixed with water to hydrate the binding matrix and... Agent: Sim & Mcburney

20110020504 - Crispy jalapeno: A method of making crispy pepper chips includes providing a pepper. The method also includes slicing the pepper to form pepper slices. The method also includes cooking and dehydrating without burning to form crispy pepper chips.... Agent: James Marc Leas Law Office Of James Marc Leas

20110020505 - Package for molded food product: A solid food product is molded in a mold cavity and is thereafter packaged in the mold cavity. The mold cavity is formed in a sheet and includes a side wall which extends from the sheet and a bottom wall which includes an inverting portion which extends from said side... Agent: Greer, Burns & Crain

20110020506 - Packaged frozen ready-made meal: Packaged frozen ready-made meal including a flared receptacle made of a rigid material permeable to microwaves, containing a first frozen food component at the bottom, a second frozen food component having a substantially plate-like shape, having a substantially fluid consistency at a temperature above 0° C., and a closure element,... Agent: Akerman Senterfitt

20110020507 - Protein stabilizer systems comprising carrageenan for weakly acidic flavored milk drinks: Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In... Agent: Cp Kelco Us, Inc C/o Pete Pappas, Sutherland, Asbill & Brennan LLP

20110020508 - Select serving and flavored sparkling beverage maker: The present invention relates generally to method and a device to make a single or a multiple repeated single servings of a select flavored, carbonated beverage. The instant abstract is neither intended to define the invention disclosed in this specification nor intended to limit the scope of the invention in... Agent: Patent, Copyright & Trademark Law Group

20110020509 - Use of magnetic, ionic liquids as an extraction agent: The invention relates to a method which uses magnetic ionic liquids for the liquid-liquid, liquid-solid, or liquid-gas extraction, wherein the partition of the phases occurs in a magnetic field.... Agent: Ostrolenk Faber Gerb & Soffen

20110020510 - Aqueous dispersion of fructan-containing particles, method of preparation and use: The invention relates to an aqueous dispersion of fructan-containing particles, wherein the D50 of the fructan-containing particles lies between 2 μm and 50 μm and the solids content of the aqueous dispersion as a whole lies between 61 wt. % and 80 wt. %. The invention further relates to a... Agent: Hayes Soloway P.C.

20110020511 - Containers and methods for reducing or eliminating bacteria in consumable eggs: Methods and containers suitable for reducing or eliminating bacteria such as Salmonella© in eggs for human consumption are provided. Such methods and containers use at teas! one N,N-dihalα-5,5-diaiky!hydantαin in which each of the alky! groups Independently comprises from 1 to about 6 carbon atoms.... Agent: Albemarle Corporation Patent Department

20110020512 - Method for enhancing form retention property of beverage: The present invention provides a method for enhancing a foam retention property of a beverage, and in addition a method for stably retaining foam in a beverage, the foam obtained by shaking the beverage, by enhancing the foam retention property. The present invention is implemented by preparing a beverage by... Agent: Kratz, Quintos & Hanson, LLP

20110020513 - Apparatus and method: A form-fill-seal packaging machine includes a tank (20) for storing fluid product to be dosed, nozzles (26) for receiving the product from the tank (20) and for dosing it, and a conveyor (22) for moving along a conveying path (30) that includes a position under each nozzle (26). An adjustable... Agent: Warn Partners, P.C.

20110020514 - Pneumatic seasoning system: A pneumatic seasoning system and method utilizing a rotating drum for seasoning, a funnel-fed pneumatic eductor, line splitters, and a plurality of specially-designed swirl-inducing nozzle spools for inducing a broad and even seasoning plume. In a preferred embodiment, a pneumatic seasoning system transports seasoning from a seasoning hopper to food... Agent: Carstens & Cahoon, LLP

20110020515 - Frozen beverage device: A frozen beverage device (10) has a container (20) and sealable cover (30) to convert a liquid (60), such as a non-alcoholic or alcoholic beverage into an at least semi-frozen slurry containing ice crystals (61). Freezing device(s) (50), which may have a range of shapes, contain refrigerant to from a... Agent: Hudak, Shunk & Farine, Co., L.p.a.

20110020516 - Jasminum sambac-like fragrance composition: The present invention provides a flavor and/or fragrance composition having a natural scent of Jasminum sambac, which is characterized by adding at least one ingredient selected from the group consisting of 3,7-dimethyl-1,5-octadiene-3,7-diol, 2,6-dimethyl-1,7-octadiene-3,6-diol, and dehydrolinalool to a base composition having, as a keynote, Jasminum sambac flower-like scent. The total amount... Agent: Lackenbach Siegel, LLP

20110020517 - Taste modifying product: The present invention relates to the use of an alkylpyridine of formula (I) wherein R represents a cyclic alkyl or alkenyl group as taste-conferring or enhancing ingredient to impart or reinforce the kokumi or umami taste in flavored compositions or flavored foods.... Agent: Winston & Strawn LLP Patent Department

20110020518 - Taste modifying product: The present invention relates to the use of alkylpyridines of formula (I) wherein R represents a C6 to C10 alkyl or alkenyl group as taste-conferring or enhancing ingredients to impart or reinforce the kokumi or umami taste in flavored compositions or flavored foods.... Agent: Winston & Strawn LLP Patent Department

20110020519 - Encapsulation of oxidatively unstable compounds: An encapsulated material is formed by congealing droplets of a molten blend of oxidatively unstable material and phytosterol in a chilling gas stream to form prilled cores containing oxidatively unstable material and phytosterol, and encapsulating the prilled cores in one or more protective shell layers to form free-flowing microparticles.... Agent: Iplm Group, P.A.

20110020520 - Encapsulation of readily oxidizable components: A stabilized emulsion is mixed with plasticizable matrix material to produce shelf stable, controlled release, discrete, solid particles or pellets which contain an encapsulated and/or embedded component, such as a readily oxidizable component, such as omega-3 fatty acids. An oil encapsulant component which contains an active, sensitive encapsulant, dissolved and/or... Agent: Douglas J. Taylor General Mills, Inc.

20110020521 - Method for manufacturing jam using watermelon: The present invention includes a method, including: washing the surface of a watermelon and collecting the seeds, separating 100 parts by weight of the edible portion from the rind portion of the watermelon, grinding it into particles, placing the ground edible portion in a container to allow the fruit flesh... Agent: Garcia-zamor Intellectual Property Law Attn: Ruy Garcia-zamor

20110020522 - Process for producing granular low-calorie food material and raw material for producing the same: e

20110020523 - Method for preparing a low viscosity whole grain flour slurry via mechanical treatment: A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water and subjecting the flour-water mixture to mechanical treatment to obtain a low viscosity whole grain flour slurry.... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20110020524 - Tofu coagulant and process for producing the same: A method for producing tofu coagulant includes a mineral salt solution as water phase (tank T2) and a food fat as oil phase including a diacylglycerol is 1 wt % or more (tank T1), comprising: a stirring and mixing step of the water phase and the oil phase to W/O... Agent: Kanesaka Berner And Partners LLP

20110020525 - Citrus pulp fiber dry blend systems: There is disclosed a dry blend system comprising citrus pulp fiber; and at least one component selected from the group consisting of hydrocolloids, lipids, carbohydrates, and proteins, wherein the dry blend system is capable of replacing the solids content in a finished food product.... Agent: Cargill, Incorporated

20110020526 - Corn plants and seed enhanced for asparagine and protein: The present invention relates to a corn plant and seed with enhanced levels of protein and amino acids. The invention also relates to DNA constructs that provide expression in transgenic corn cells of an asparagine synthetase enzyme. The DNA constructs are used in a method to produce transgenic corn plants... Agent: Snr Denton US LLP

20110020527 - Concentrate paste for dips/spreads and process for their preparation: An edible paste concentrate consisting of ground chickpeas, cooked and dried, and crushed sesame seeds is provided. The paste has a shelf life of at least three months, and when mixed with water, provides a dip or a spread with the flavor and texture of freshly prepared hummus. Also provided... Agent: Fleit Gibbons Gutman Bongini & Bianco Pl

20110020528 - Yeast mutant and yeast extract: A natural yeast extract which is rich in glutamic acid and therefore has an impact at first taste. Further, provided is a yeast extract which is also rich in 5′-guanylic acid or 5′-inosinic acid and therefore has strong umami. Further, provided is a yeast mutant capable of accumulating a large... Agent: Oliff & Berridge, PLC

20110020529 - Method for manufacturing starch syrup using watermelon: The present invention includes a method, including: washing the surface of a watermelon and collecting the seeds, separating 100 parts by weight of the edible portion from the rind portion of the watermelon, grinding it into particles, placing the ground edible portion in a container to allow the fruit flesh... Agent: Garcia-zamor Intellectual Property Law Attn: Ruy Garcia-zamor

20110020530 - Method for modifying starch and method for producing starch blended preparation: e

20110014317 - Lipolytic enzyme uses thereof in the food industry: The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein the lipolytic enzyme hydrolyzes a glycolipid or a phospholipid or transfers an acyl group from a glycolipid or phospholipids to an acyl acceptor. The... Agent: Vedder Price P.C.

20110014318 - Method for the production of a wine with lower content of alcohol: A method for production of a wine with lower content of alcohol involving treating unfermented grape juice with glucose oxidase and glucose isomerase.... Agent: Foley And Lardner LLP Suite 500

20110014319 - Utilization of non-nutritive adsorbents to sequester mycotoxins during extraction of protein or other value added components from mycotoxin contaminated cereal or seed oil meal: A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product.... Agent: Usda, Ars, Ott

20110014320 - Fried snack food product: Disclosed is the preparation of beverage-containing snack food product. A precursor to such a product comprises a farinaceous dough material such as pretzel, pizza or pasta dough which surrounds and encases a solidified beverage material. The solidified beverage material is prepared by combining a liquid beverage such as beer with... Agent: Roberts Mlotkowski Safran & Cole, P.C. Intellectual Property Department

20110014321 - Method for making decontaminated bakery products, decontaminated bakery products, and device for implementing said method: Method for making decontaminated bakery products, including the following, preferably consecutive, steps: (1) preparing a dough by mixing: A. flour; B. water; C. optionally fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent; H. at least one bread-making enhancer including an... Agent: James C. Lydon

20110014322 - Taste and flavor modulation by biotransformation in milk products: The present invention relates to a method for promoting natural tastes and flavors in milk-based products, to a method for manufacturing such milk products and to the products thus made or obtainable by the method.... Agent: Winston & Strawn LLP Patent Department

20110014323 - Method for the automatable production of raw sausage: The invention relates to a process for the automatable production of raw sausage by mincing and mixing parts or pieces of meat and adding starter cultures, spices or similar materials. According to the invention, the parts or pieces of meat are supplied as feed stock to the mincing and mixing... Agent: Gerald T. Bodner Bodner & O''rourke, LLP

20110014324 - Product for the storage of freeze-dried lactic acid bacteria mixed with oral rehydration solution: A method of packaging of products that are sensitive to moisture is provided, consequently prolonging the shelf-life of such a product, more specifically prolonging the shelf-life of freeze dried lactic acid bacteria mixed with oral rehydration solution (ORS) powder. The packaging includes two desiccants: one desiccant integrated in the foil... Agent: Lynn E Barber

20110014325 - Smore centers: A chocolate bar or the like is configured to allow squares to be broken off. On the rear side of each of the squares, a centered indentation is provided. This allows a square to be skewered without breaking. Two or more squares are skewered between two marshmallows, and the assembly... Agent: Michael J. Ure

20110014326 - Filterbag and method of brewing coffee, tea, and the like in a french press: A filter bag and method of brewing coffee, tea or the like in a French press. The bag is made of a material penetrable by water, but not by solid particles. The method comprises the steps of: Removing the plunger from the French press, placing the bag into the French... Agent: Jerome D. Jackson (jackson Patent Law Office)

20110014327 - Methods and compositions for ready to use aquatic animal food kept in frozen storage: A method for preserving aquatic animal feeds that are stored in frozen storage in a ready to use (pliable) state is disclosed and described. The method includes immersing ingredients into a propane polyol containing solution. The ingredients are maintained in the propane polyol containing solution for a period of time... Agent: Thorpe North & Western, LLP.

20110014329 - Device and method for foaming a liquid foodstuff, in particular, milk: A device for foaming a liquid foodstuff, in particular, milk, including a foaming chamber (5), a foodstuff feed line (4), a steam feed line (7), and an air feed line (8) is provided. The foodstuff, steam, and air feed lines are connected in a fluid-conducting manner to the foaming chamber... Agent: Volpe And Koenig, P.C.

20110014328 - Functionally superior whey proteins: The present invention relates to a texturized whey protein composition having enhanced functional properties, including, for example, enhanced viscosifying properties, enhanced emulsifying properties, and/or enhanced gelling properties. In one embodiment, the texturized whey protein composition is a supercritical fluid extrusion product derived from whey protein. The present invention also relates... Agent: Heslin Rothenberg Farley & Mesiti PC

20110014330 - System and method for non-thermal plasma treatment of foodstuffs: A method for sanitation and preservation of foodstuffs includes the following steps. A container containing a foodstuff is provided. A non-thermal plasma is introduced to an interior of the container. The container is sealed.... Agent: American Air Liquide, Inc. Intellectual Property Dept.

20110014332 - Method for the microwave thawing of food products: The invention related to a method and a device for thawing food products that comprises using at least one microwave radiation applicator in a chamber through which said products are passing, characterized in that before the insertion into the chamber or a first inlet area of the chamber, all the... Agent: American Air Liquide, Inc. Intellectual Property Dept.

20110014331 - Microwave disinfection and sterilization: A method and apparatus comprising microwave radiation pulses to reduce a microorganism population in an object.... Agent: The Law Firm Of Susanne M. Moore Susanne M. Moore

20110014333 - Oil-based coating for baked food products: The invention provides a coating composition comprising an oil, a flavor, a color, an emulsifier, and an antioxidant. The coating composition can be used to prepare a food product that simulates a food product that has been deep fried.... Agent: Leydig Voit & Mayer, Ltd

20110014334 - Treatment of produce: e

20110014335 - Absorbent frozen confection holder: Apparatus, and an associated method, for absorbing excess moisture and melted confection that simultaneously protects bare hands from extreme temperatures of a frozen confection. An apparatus is provided for absorbing condensation and melted confection while protecting bare hands by wrapping one or more layers of absorbent material around a frozen... Agent: Rachel Dyess

20110014336 - Wood infused liquid consumables: A method is provided for producing a wood infused liquid consumable. The liquid consumable is contained within a container and is contacted with one or more wooden components in order to enable a wood infusion process to take place. Said one or more wooden components are severed parts of an... Agent: Hoffman Warnick LLC

20110014337 - Methods for coffee cherry products: Methods are provided for isolating a nutrient from coffee cherries or for producing a food product that comprises a coffee cherry or portion thereof. It is particularly preferred that coffee cherries will have an extremely low concentration of mycotoxins, including various aflatoxins, fumonisins, ochratoxins, and/or vomitoxin (DON, deoxynivalenol).... Agent: Fish & Associates, PC Robert D. Fish

20110014340 - Apparatus and method for preparing pressed coffee: In accordance with one embodiment, a pressed coffee maker is provided. The coffee maker can comprise a tank for storing coffee solution; a screen disposed in the tank for pressing coffee grounds in the tank; and a squeegee to clean the tank. A removable bottom can be used to both... Agent: Swanson & Bratschun, L.L.C.

20110014339 - Device and method for the production of cooled coffee: A device (1, 10) and method for the production of cooled coffee are provided. The device has a brewing unit (4) for the production of coffee, a cooling assembly (11) and a coffee cooler (14) formed as a heat exchanger. The coffee cooler (14) has at least one first and... Agent: Volpe And Koenig, P.C.

20110014338 - Machine for preparing hot beverages and method for operating such a machine: A machine for preparing a hot beverage includes a water tank having a reservoir which contains water to be heated. Disposed downstream of the reservoir in a flow direction of the water is a lead container from which water is discharged into a pipe which is heated by a heating... Agent: Henry M Feiereisen, LLC Henry M Feiereisen

20110014341 - Soybean variety a1016502: The invention relates to the soybean variety designated A1016502. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016502. Also provided by the invention are tissue cultures of the soybean variety A1016502 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110014342 - Baby food maker: An apparatus and method are provided for steaming and blending food products such as baby food. The apparatus includes a base including a steam chamber and a drive shaft. A container assembly can be mounted to the base in an inverted position for steaming the food and in an upright... Agent: Hoffmann & Baron, LLP

20110014343 - Process for forming shaped foods from fruit meal: The disclosure provides a process for producing a ready-to-eat (RTE) fruit food product, comprising: obtaining a quantity of granulated fruit meal; and forming the fruit meal into a predetermined shaped product, comprising: applying a heat sufficient to cause the fruit meal to become tacky; and applying a compressive force to... Agent: Locke Lord Bissell & Liddell LLP

20110014344 - Moulding: A system for moulding three-dimensional products from a mass of one or more food starting materials which are suitable for consumption, in particular human consumption, has a production device having a frame, a mould member provided with at least one mould cavity, the frame supporting the mould member, mass feed... Agent: Birch Stewart Kolasch & Birch

20110014346 - Edible dessert products: Edible dessert products are produced by taking a sweet baked product, such as a cake or cookie, rendering it into particulate form, and blending it, preferably hot, with a thick custard base. The particulate baked product may be pre-wetted before blending, e.g. using sweetened milk or water and the blending... Agent: Dicke, Billig & Czaja

20110014345 - Use of alternan as a thickening agent and thickening agent compositions containing alternan and another thickening agent: The invention relates to the use of alternan as a thickening agent, in particular for foodstuffs, a thickening agent composition comprising alternan and at least one other thickening agent, a foodstuff comprising the thickening agent composition, and a method of increasing the viscosity of foodstuffs.... Agent: Hunton & Williams LLP Intellectual Property Department

20110014347 - Cereal tea drink: The present invention relates to a starch-containing tea beverage. More specifically, the present invention relates to a cereal tea beverage containing starch at a content of 0.009% by weight or more, which has an appropriate roasted aroma and mildness peculiar to cereal tea, relieves the pasty texture originating from the... Agent: Drinker Biddle & Reath (dc)

20110014348 - Soybean variety a1016117: The invention relates to the soybean variety designated A1016117. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016117. Also provided by the invention are tissue cultures of the soybean variety A1016117 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110014349 - Composition and methods of making frozen infant and toddler food: The present invention is aimed to retain the taste and texture of infant and toddler food products that have been frozen. By employing a slow-churning freezing process, the frozen infant and toddler products are lighter in color, smoother and creamier in texture and possess a better taste profile. The invention... Agent: Gerber Products Company

20110014350 - Chocolate composition: The present invention provides a chocolate composition comprising erthyritol and one or more ingredients selected from maltodextrin, a high protein ingredient, maltitol and polydextrose. Erythritol may be used in place of some or all of the sucrose normally employed in a chocolate composition and thereby provide a chocolate composition having... Agent: Cantor Colburn LLP

20110014351 - System and method for providing a personalized daily nutritional supplement package: A computer-implemented method, apparatus, system, and packaging for providing a daily nutritional supplement component regimen, comprising a series of daily packets each containing dosage forms selected by a series of answers to questions provided by a consumer.... Agent: Venable LLP

20110008487 - gelled food product with high carbohydrate intake efficiency: A gelled food product is presented having extended stability while delivering sugars that are efficiently transported to and absorbed by the muscles. The food product is intended as a performance enhancing product. It has a defined Glucogenic/Fructogenic ratio and contains gelatine.... Agent: Gerber Products Company

20110008486 - Agent for suppressing glucose level increase, agent for suppressing body fat accumulation and food compound: A method for reducing blood glucose level increase is provided that includes: providing a reducer of blood glucose level increase, wherein the reducer comprises isomaltulose; having an individual ingest the reducer; and having the individual consume a carbohydrate having an α-1,6-glucosyl bond ratio of from 0% to less than 50%... Agent: Griffin & Szipl, PC

20110008485 - Protein-dense micellar casein-based liquid enteral nutritional composition: Protein-dense micellar casein-based liquid enteral nutritional composition are provided that contain micellar casein and optionally caseinate. Liquid enteral nutritional compositions are disclosed comprising 10 to 20 g of protein per 100 ml of the composition, in which all or a major part of said protein comprises native micellar casein. Also,... Agent: Foley And Lardner LLP Suite 500

20110008488 - Confectionery product: The invention relates to a confectionery product comprising a plurality of beads, each bead comprising an aqueous core, a hydrophobic first coating layer surrounding the aqueous core, and a hydrophilic second coating layer surrounding the first coating layer; to a confectionery product comprising these beads. The invention also relates to... Agent: Cantor Colburn LLP

20110008489 - quality and value of co-products of the ethanol production industry: A process for improving the nutritional quality of a feed co-product, resulting from the fermentation of a grain, sugar beets, or sugar cane to produce ethanol. The process comprises combining water, a source of nitrogen, a source of phosphorus, a feed co-product comprising a cellulose and/or a hemi-cellulose, and a... Agent: Senniger Powers LLP

20110008490 - Dough compositions having a moisture barrier, and related methods: Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.... Agent: General Mills, Inc.

20110008491 - Dough composition: A dough composition comprising flour, water and a fat phase, wherein the fat phase comprises at least 40% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a dough composition comprising flour and a fat phase, wherein the fat phase comprises a fat A and... Agent: Hamilton, Brook, Smith & Reynolds, P.C.

20110008492 - Coagulation of milk: The present invention relates to methods for coagulating bovine milk and making cheese using a coagulant substantially identical to a chymosin originating from an animal of the Tylopoda suborder.... Agent: Browdy And Neimark, P.l.l.c. 624 Ninth Street, Nw

20110008493 - Heat resistant probiotic compositions and healthy food comprising them: Provided are granules for incorporating probiotic bacteria into health food products, particularly bakery probiotic products. The granules contain a core of bacteria to be released in a viable state in the small intestine, coated with layers protecting the bacteria against high temperature during baking, and against adverse conditions along the... Agent: Alston & Bird LLP

20110008494 - Production of baked snack chips with irregular shape having notched edges: Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around... Agent: Greenblum & Bernstein, P.L.C

20110008495 - Liquid dietary supplement composition: The present invention is directed to liquid dietary supplement compositions comprising lycopene. These compositions are useful in enhancing cognitive ability.... Agent: Senniger Powers LLP

20110008496 - Pasta product and method for preparation thereof: The present invention relates to the field of food and nutrition. Especially it concerns improved pasta products. The new pasta product has improved cooking quality and in addition an improved health value due to added ingredients.... Agent: Arent Fox LLP

20110008497 - Iodized salt and a process for its preparation: The invention discloses a novel iodizing agent containing latent elemental iodine and preparation of iodized salt therefrom. The iodizing agent comprises a mixture of iodide and iodate in solution form in 5:1 molar ratio. The said iodizing agent may be prepared cost-effectively through the reaction of pure iodine crystals with... Agent: Ladas & Parry LLP

20110008498 - Methods and compositions for preparing consumables with optical shifting properties: Ingestible compositions comprising a chromic change agent together with methods of making and using them are provided. The chromic change agent alternatively may be associated with the ingestible, such as a packaging material for the ingestible. In response to a triggering event, physical or chemical, the chromic change agent changes... Agent: Bozicevic, Field & Francis LLP

20110008499 - Oil composition for coating: An oil-and-fat composition for coating that simultaneously exhibit both significantly conflicting properties: drying quickly at ambient temperature and hardly peeling off (when eaten), and a food product including the oil-and-fat composition. The oil-and-fat composition for coating of the present invention includes an interesterified oil (A) that is nonselectively interesterified and... Agent: Holtz, Holtz, Goodman & Chick PC

20110008500 - Aqueous dispersion and its use for the anti-mould treatment of rinded cheeses:

20110008501 - red pepper sauce and method of preparation thereof: A red chili sauce formulation which does not contain fried roux is prepared from other traditional ingredients and rather than fried roux, comprises malted barley flour.... Agent: Cozen O'connor, P.C.

20110008502 - Processed food composition containing dextrin: The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm2 or more as measured after being dissolved... Agent: Kratz, Quintos & Hanson, LLP

20110008503 - Method and apparatus for enhancing biological product safety, flavor, appearance and shelf-life: A method and apparatus by which flowers or food products are treated for the elimination of pathogenic and spoilage bacteria, the scavenging of free radicals that cause oxidative decay, the enhancement of flavor, the stabilization of fats, and the extension of shelf life that consists of alternately exposing the product... Agent: Arent Fox LLP

20110008504 - Method and apparatus for the production of tea beverages and other beverages: A beverage concentrate system (10) includes a brewer (12), a heat exchanger (24) and pump (22). Beverage concentrate is pumped by pump (22) from a receptacle (14), and through the heat exchanger (24), for combining with water via a dispenser (28) to form a finished beverage.... Agent: Dennis Braswell

20110008505 - Methods for separating tallow from a single ingredient stream of boneless beef using liquid carbon dioxide and carbonic acid: A method includes combining ground beef with liquid that comprises carbon dioxide. The ground beef and liquid are added to a vessel. The ground beef comprises relative light and heavy components. The components that are predominantly lean beef will settle to the bottom of the liquid, and components that are... Agent: Christensen, O'connor, Johnson, Kindness, PLLC

20110008506 - Food dough cutting method and cutting apparatus: The conveyed food dough is aligned to a position that is displaced by just an alignment displacement amount with respect to a reference position that is based on the installation position of cutting members. The alignment displacement amount is calculated based on the ratio of the width dimension of the... Agent: Myers Andras Sherman LLP

20110008507 - Lighter fluid compositions with n-butanol and biodiesel: An improved, environmentally friendly lighter fluid composition made from renewable resources is described that includes n-butanol and biodiesel. This lighter fluid has reduced VOCs compared to a petroleum-based lighter fluid. The fuel sources such as charcoal ignited with the lighter fluid composition maintain desirable temperature profiles. Food cooked using the... Agent: Westman Champlin & Kelly, P.A.

20110008508 - Low calorie syrups: A syrup composition comprising a natural syrup and a soluble food ingredient, wherein the syrup has a solids content of at least about 33% by weight based on the total weight of the syrup composition, and wherein the syrup composition has a caloric content of less than about 8 kcals... Agent: Philip S. Johnson Johnson & Johnson

20110008511 - Soybean variety a1015669: The invention relates to the soybean variety designated A1015669. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015669. Also provided by the invention are tissue cultures of the soybean variety A1015669 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110008512 - Soybean variety a1016109: The invention relates to the soybean variety designated A1016109. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016109. Also provided by the invention are tissue cultures of the soybean variety A1016109 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110008513 - Soybean variety a1016136: The invention relates to the soybean variety designated A1016136. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016136. Also provided by the invention are tissue cultures of the soybean variety A1016136 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110008509 - Soybean variety a1016189: The invention relates to the soybean variety designated A1016189. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016189. Also provided by the invention are tissue cultures of the soybean variety A1016189 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110008510 - Soybean variety a1016242: The invention relates to the soybean variety designated A1016242. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016242. Also provided by the invention are tissue cultures of the soybean variety A1016242 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110008514 - Beverage composition with foam generating component: A composition has a gas containing agent or gas producing agent, a foam stabilizer and a food acid source. In one advantageous form, when the composition is dissolved in a liquid medium, a resulting beverage preferably has a pH between 2.5 and 5.4, and a viscosity between 1.0 and 10.0... Agent: Stites & Harbison PLLC

20110008515 - 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

20110008516 - Fruit juice-containing alcoholic beverage: The present invention provides an alcohol-containing fruit juice beverage containing 9 v/v % or more of alcohol and a fruit juice selected from the group consisting of apple juice, grapefruit juice and grape juice, wherein the beverage further contains (A) at least 5.0 mg/100 ml of chlorogenic acids when the... Agent: Drinker Biddle & Reath (dc)

20110008518 - Soybean variety a1015901: The invention relates to the soybean variety designated A1015901. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015901. Also provided by the invention are tissue cultures of the soybean variety A1015901 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110008520 - Soybean variety a1015971: The invention relates to the soybean variety designated A1015971. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015971. Also provided by the invention are tissue cultures of the soybean variety A1015971 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110008519 - Soybean variety a1016467: The invention relates to the soybean variety designated A1016467. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016467. Also provided by the invention are tissue cultures of the soybean variety A1016467 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110008517 - Soybean variety a1016522: The invention relates to the soybean variety designated A1016522. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016522. Also provided by the invention are tissue cultures of the soybean variety A1016522 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110008521 - Process for producing a confectionery product: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto... Agent: Fitch Even Tabin & Flannery

20110008522 - Full-fat soybean flour-containing composition, and egg substitute composition: A full-fat soybean flour-containing composition which is capable of improving flavor and texture of foods by using as a substitute for a part or the entirety of a basic ingredient of a food, or by additionally using as a novel basic ingredient, and a food prepared using the same are... Agent: Fish & Richardson P.C. (dc)

20110008523 - Genetic sequences having methyltransferase activity and uses therefor: The present invention relates generally to a genetic sequence encoding a polypeptide having methyltransferase activity and the use of the genetic sequence and/or the polypeptide to modify one or more phenotypic characteristics of a plant. More particularly, the methyltransferase of the present invention acts on flavonoids, preferably wherein the flavonoid... Agent: Scully Scott Murphy & Presser, PC

20110008524 - Soft chew confectionary with high fiber and sugar content and method for making same: The confectionary product described herein has an enhanced solids and fiber content and the method described herein permits higher loading of fiber, sweetener and other solids in a soft chewy confectionary product. In another aspect, the product and method contemplate high loading fiber, solids and sweetener where the sweetener masks... Agent: Fitch Even Tabin & Flannery

20110003029 - Coated comestibles and processes for their preparation: Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.... Agent: Ostrolenk Faber Gerb & Soffen

20110003028 - Packed member and production method thereof: Provided are a food packed member holding sheet-like food in a compact package, that allows an eater to easily take out sheet-like food and easily eat it even when either hand of the eater's is unavailable, and a method of producing the same. The inventive packed member is a packed... Agent: Miles & Stockbridge PC

20110003030 - Nutritious drink: The present invention relates to a nutritious drink for preventing or treating undernourishment, especially in the third world, and to a method for producing such nutritious drink.... Agent: Novozymes North America, Inc.

20110003031 - Preparation of dough or baked product: The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking.... Agent: Novozymes North America, Inc.

20110003032 - Dairy product and process: A yoghurt or a yoghurt drink is prepared by a method comprising: (a) providing a casein source that has been treated to remove a proportion of its divalent cations including at least a proportion of its calcium ions; (b) mixing the calcium-depleted casein source with one or more other ingredients... Agent: Knobbe Martens Olson & Bear LLP

20110003033 - Method for the production of pink colored cabbage: The invention relates to pink Brassica oleracea capitata (cabbage) plants and a production method thereof. The invention relates furthermore to the use of pink cabbage for the production of pink pickled cabbage and pink salad.... Agent: Syngenta Biotechnology, Inc. Patent Department

20110003034 - Food products comprising sesame paste: Sesame paste-based non-dairy, egg-free food products comprising sesame paste, natural fruit juice and/or natural fruit pulp, are provided as alternatives to common dairy and/or egg containing food products such as sorbet, soft ice cream, pudding, yogurt, frozen yogurt and snacks.... Agent: Blakely Sokoloff Taylor & Zafman LLP

20110003035 - Yeast composition and its use as cow feed additive: Yeast composition for cow feed additive including at least ruminant yeast and a carrier. The carrier is selected from DDGS (corn lees), chaff, zein powder, brewery mash, bean pulp, soybeanhull, rice bran, or wheat bran. The yeast composition can alleviate the negative effects of heat stress experienced by cows during... Agent: Matthias Scholl

20110003036 - Combined drink and dressing: The beverage-condiment comprises a first amount of balsamic vinegar and a second amount of a mixing liquid, wherein said mixing liquid comprises an alcoholic liquid, and optionally a third amount of a mixing liquid, such as water.... Agent: Themis Law

20110003037 - Food product containing table salt formulation: The present invention relates to food products which are dry and which contain a table salt formulation characterized in that said table salt formulation comprises a mixture of at least two types of particles of one or more physiologically acceptable inorganic salts and at least one of the type of... Agent: Carstens & Cahoon, LLP

20110003038 - Method and system for preparing a liquid extract from a cell using centrifugal forces: A method for preparing a liquid comestible from a cell by passing liquid through the substance using centrifugal forces, wherein gas contained in the cell is controllably purged from the cell as liquid fills the cell. In one embodiment, the method includes prewetting the substance in the cell by filling... Agent: Winston & Strawn LLP Patent Department

20110003039 - Apparatus, a container and methods thereof for heating foodstuff: In today's lifestyle it is not always practical to be able to prepare foodstuff on a freshly prepared basis. Therefore partial cooking of foodstuff and preparation for heating and completion of cooking is used. An apparatus, a container and methods thereof for heating foodstuff at the home environment provides a... Agent: Yuval Fox

20110003040 - Culinary capsule: Described is a capsule comprising a plurality of compacted food articles comprising a dehydrated food powder mixed in a fat-based binding system. A method for the production of the capsule is further described.... Agent: K&l Gates LLP

20110003041 - Frozen confectionary product: Disclosed is a frozen aqueous-based ice confectionary product including a center of water ice with a fruit content of 60 to 95 wt.-% and having a degree of overrun of 20 to 80% and an outer shell and top coating of water ice with a fruit content of 60 to... Agent: K&l Gates LLP

20110003042 - Plastic, re-sealable elongated check valve application to a square, cylindrical or flat type of a vacuum food package: A flexible, plastic thin film food package is provided having an elongate opening check valve with an air removal port that allows repeated opening and resealing of the package followed by removal of air and moisture by vacuuming. The top open edge of the food package is bonded to a... Agent: Kirk A. Buhler Buhler & Associates Patent Law

20110003043 - Spaghetti noodle packed in retort pouch and method for preparing the same: Disclosed herein is a method for manufacturing a spaghetti food packaged in a retort pouch, comprising: (a) boiling dry spaghetti noodles in hot water; (b) cooling and dehydrating the boiled spaghetti noodles; (c) spraying oil over the dehydrated spaghetti noodles; (d) packing the oiled spaghetti noodles in a retort pouch;... Agent: Eckert Seamans Cherin & Mellott

20110003044 - Porkhide dog chews: The present invention provides a method of processing porkhide dog chews. The method includes the step of first subjecting pigskin rawhide to defatting and depilation treatment. Then the rawhide is split to obtain a first, a second, a third and a fourth layer of rawhide material. The rawhide material undergoes... Agent: Brooks Kushman P.C.

20110003045 - Soybeans having high germination rates and ultra-low raffinose and stachyose content: Soybean seeds having an ultra-low raffinose and stachyose phenotype. Also disclosed is a mutant allele of soybean designated SG-ULRFO which results in an ultra-low raffinose and stachyose phenotype. The present invention also relates to a soybean seed, a soybean plant and parts of a soybean plant and a soybean hybrid... Agent: Jondle & Associates P.C.

20110003046 - Apparatus and method for preparing a beverage by centrifugation: An apparatus for preparing a beverage liquid from beverage forming ingredients contained in a receptacle by passing water through the ingredients by centrifuging the receptacle. The apparatus includes a centrifugal driver for driving the receptacle around its central axis of rotation (I), a device for feeding water into the receptacle,... Agent: Winston & Strawn LLP Patent Department

20110003047 - Continuous cooking and mashing process: A method for the rapid continuous mashing and cooking of grains, legume pulses, corn kernels, seeds or the like, as a stage in the production of a food product, said method including the steps of: introducing said grains, legume pulses, corn kernels or the like into a continuous throughput high-shear... Agent: Stainbrook & Stainbrook, LLP

20110003048 - Electric rice cooker and method of cooking rice: An electric rice cooker capable of increasing the water content of rice by a simple structure. The electric rice cooker (1) has a pot (10) in which food substances to be cooked including water and rice are contained, heating device (5, 6, 19) for heating the food substances to be... Agent: Mcdermott Will & Emery LLP

20110003049 - Soybean variety a1016054: The invention relates to the soybean variety designated A1016054. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016054. Also provided by the invention are tissue cultures of the soybean variety A1016054 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003051 - Soybean variety a1016496: The invention relates to the soybean variety designated A1016496. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016496. Also provided by the invention are tissue cultures of the soybean variety A1016496 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003050 - Soybean variety a1016536: The invention relates to the soybean variety designated A1016536. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016536. Also provided by the invention are tissue cultures of the soybean variety A1016536 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003052 - Reduced-salt moromi soy sauce: A reduced-salt moromi soy sauce is free from synthetic preservatives, shows a high microbial stability even after prolonged storage, and has a mild soy sauce flavor. It becomes homogeneous merely by being shaken lightly and gently with the hands after being filled into a container and sustains the homogeneous state... Agent: Young & Thompson

20110003053 - Soybean variety a1015499: The invention relates to the soybean variety designated A1015499. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015499. Also provided by the invention are tissue cultures of the soybean variety A1015499 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003054 - Soybean variety a1016238: The invention relates to the soybean variety designated A1016238. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016238. Also provided by the invention are tissue cultures of the soybean variety A1016238 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003057 - Soybean variety a1015492: The invention relates to the soybean variety designated A1015492. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015492. Also provided by the invention are tissue cultures of the soybean variety A1015492 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003055 - Soybean variety a1015993: The invention relates to the soybean variety designated A1015993. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015993. Also provided by the invention are tissue cultures of the soybean variety A1015993 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003058 - Soybean variety a1016119: The invention relates to the soybean variety designated A1016119. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016119. Also provided by the invention are tissue cultures of the soybean variety A1016119 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003059 - Soybean variety a1016124: The invention relates to the soybean variety designated A1016124. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016124. Also provided by the invention are tissue cultures of the soybean variety A1016124 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003056 - Soybean variety a1016134: The invention relates to the soybean variety designated A1016134. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016134. Also provided by the invention are tissue cultures of the soybean variety A1016134 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003060 - Soybean variety a1016137: The invention relates to the soybean variety designated A1016137. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016137. Also provided by the invention are tissue cultures of the soybean variety A1016137 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003061 - Soybean variety a1016523: The invention relates to the soybean variety designated A1016523. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016523. Also provided by the invention are tissue cultures of the soybean variety A1016523 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003062 - Protein fortified peanut butter: A pea protein fortified peanut butter generally comprising from about 25 to about 90% by weight ground peanuts, from about 2 to about 75% by weight isolated pea protein, from about 0.001 to about 5% by weight salt, from about 0.001 to about 30% by weight sugar, from about 0.001... Agent: Holland & Hart, LLP

20110003063 - Soybean variety a1015481: The invention relates to the soybean variety designated A1015481. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015481. Also provided by the invention are tissue cultures of the soybean variety A1015481 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003064 - Soybean variety a1016053: The invention relates to the soybean variety designated A1016053. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016053. Also provided by the invention are tissue cultures of the soybean variety A1016053 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP

20110003065 - Method for pretreating grain before milling: e

20110003066 - Soy protein products having altered characteristics: Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.... Agent: E I Du Pont De Nemours And Company Legal Patent Records Center

20110003067 - Soybean variety a1016498: The invention relates to the soybean variety designated A1016498. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016498. Also provided by the invention are tissue cultures of the soybean variety A1016498 and the plants regenerated therefrom. Still further provided by the invention are methods... Agent: Snr Denton US LLP