|Food or edible material: processes, compositions, and products patents - Monitor Patents|
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Food or edible material: processes, compositions, and products May archived by USPTO category 05/11Below are recently published patent applications awaiting approval from the USPTO. Recent week's RSS XML file available below.
Listing for abstract view: USPTO application #, Title, Abstract excerpt,Patent Agent. Listing format for list view: USPTO National Class full category number, title of the patent application. 05/26/2011 > 33 patent applications in 30 patent subcategories. archived by USPTO category
20110123671 - Additive for livestock feed and feed composition for livestock: The invention provides an additive for livestock feed and ingredients for a feed composition for livestock to improve the feed conversion ratio and the body weight gain efficiency by increasing the feed intake of livestock. The feed intake of livestock can be increased by providing the additive in the livestock... Agent:
20110123670 - Comestible products: The invention relates to a comestible product comprising one or more zones, wherein galactose is the primary sweetener in at least one zone of the comestible product, and whereby the present of galactose stimulates a mouth-watering effect for at least part of the time that the comestible is in the... Agent:
20110123669 - Compositions and methods for reducing stool volume and stool odor: The present invention provides animal food compositions comprising high quality proteins and highly digestible carbohydrates which result in reduced stool production and stool odor upon ingestion by an animal, and methods for use.... Agent:
20110123672 - Gum bases, chewing gums based thereupon, and methods for making the same: The present invention provides gum bases and chewing gums, as well as methods of manufacturing the gum bases. More specifically, the gum bases provided herein contain microparticles comprising a crosslinked polymer. The microparticles render a gum cud comprising the gum base more easily removable from surfaces onto which it may... Agent:
20110123673 - Initiation of fermentation: The invention relates to an activation solution useful for incubation of microbial organisms prior to inoculation into a liquid composition, such as wine, and to a dry activation composition from which the activation solution may be produced. The activation solution preferably comprises microbial organisms capable of fermenting malic acid to... Agent: Chr. Hansen A/s
20110123674 - Swiss-type cheese flavor compositions and food products made with same and their processes of manufacture: Swiss-type cheese flavor compositions are provided which can be used in food products for flavor addition, flavor enhancement, and as a substitute for natural Swiss cheese ingredients. It also relates to processes for rapid direct production of such cheese flavor compositions that do not require whey separation, block formation, curing... Agent:
20110123675 - Method for processing cocoa beans: The invention relates to a method for processing unfermented cocoa beans wherein the cocoa beans are depulped and wherein separated pulp and depulped cocoa beans are separately treated. In particular, the method comprises a fermentation of pulp and at least one treatment of depulped cocoa beans under acidic conditions, followed... Agent:
20110123676 - Enzymatic treatment of a proteinaceous substrate by enzymatic removal of free thiols: The invention relates to the enzymatic treatment of a proteinaceous substrate with a first enzyme, such as a sulfhydryl oxidase. The first enzyme removes enzyme inhibitors, such as free thiols, present in the proteinaceous substrate. The removal of the inhibitory compounds in the substrate allows for an effective enzymatic action... Agent:
20110123677 - High acid beverage products and methods to extend probiotic stability: Beverage products are disclosed comprising at least one fruit juice, at least one sweetener, probiotic bacteria, and beta-glucan, where the beverage product has a pH of at most 4.5 and an acid level of 0.5%-1.0%. In certain exemplary and non-limiting embodiments, the beverage product has the characteristic that if tested... Agent: Pepsico, Inc.
20110123678 - Device and disposable capsule for producing liquid products, in particular beverages: Device for producing liquid products, in particular drinks, includes an infusion module used to extract or dissolve a powder or granulate, which are contained in a disposable capsule, in a pressurized liquid. The disposable capsule has a dimensionally stable housing which forms a cavity for the powder or granulate and... Agent:
20110123679 - Method and kit for flavoring snacks: A method for flavoring a shaped snack has the steps of: providing an outer package, providing a tray sealed within the outer package, providing a plurality of shaped snacks arranged in the tray, and providing a flavoring package with a flavoring therein. The method also contains the steps of opening... Agent:
20110123680 - Microcapsule, process for production thereof, and food or beverage containing microcapsule: The method of producing microcapsules 100 comprises a primary dispersion step in which a water-soluble substance and a fat-soluble substance are mixed to obtain a primary dispersion liquid having primary dispersion particles 10 composed of the water-soluble substance dispersed in the fat-soluble substance, a secondary dispersion step in which the... Agent: Sapporo Breweries Limited
20110123681 - Dough product including laminated and non-laminated dough components: A composite dough product including a laminated dough component and a non-laminated dough component is described. The laminated dough component includes at least one layer of fat, such as a layer of roll-in shortening, and at least one layer of dough. The thickness of the non-laminated dough component is greater... Agent:
20110123682 - Microwave batter product: Shelf stable microwave dessert packaged food products for individual servings comprise a novel, shielded packaging or container including a microwave shielded cup; a shelf-stable ready-to-heat uncooked product disposed within the cup, a modified low oxygen atmosphere in the headspace above the batter, and a peelably removable, low gas permeability sealing... Agent: General Mills, Inc.
20110123683 - Self-contained and self-heating food, meal and drink package: A self-contained and self-heating food, meal and/or drink package, comprising a heat-resistant carton, a heat-resistant tray, a heating element, a container having a food, meal and/or drink sealed therein, and a pouch containing an activator solution for reacting with the heating element to generate sufficient heat to heat the food,... Agent:
20110123684 - Self-contained and self-heating food, meal and drink package: A self-contained and self-heating food, meal and/or drink package, comprising a heat-resistant carton, a heat-resistant tray, a heating element, a container having a food, meal and/or drink sealed therein, and a pouch containing an activator solution for reacting with the heating element to generate sufficient heat to heat the food,... Agent: Trilliam Worldwide Group Inc.
20110123685 - Packaged food product: A packaged food product has (i) a tray, (ii) a plurality of stackable chip snacks aligned on the tray main body, and (iii) a tubular container. The tray contains (1) a tray main body comprising a proximal tray end and a distal tray end, and (2) a cushioning space at... Agent:
20110123686 - Method for forming a loaf of bread: A method of forming a loaf of bread having at least two textures is provided that includes forming a first portion of dough that corresponds to a first texture, forming a second portion of dough that corresponds to a second texture, and heating the first portion and the second portion... Agent:
20110123687 - Separatable shell for receiving candy coating and storing toy: A container having a first section with an opening into a hollow interior, a second section with an opening into a hollow interior, said first and second sections configured to mate together at their respective openings to form a sealed enclosure, and a ridge extending along on the outer surface... Agent: Candy Treasure, LLC
20110123688 - Automated beverage formulation: Systems and methods for dispensing beverages are provided. In accordance with various embodiments, beverage vendors may maintain the quality associated with a branded beverage while permitting consumers to enjoy the personalized beverages. In one embodiment, a user input may select a beverage formulation. The beverage formulation may be a commercially... Agent: Pepsico, Inc.
20110123689 - Oven and method of operating the same: The invention in particular relates to an oven (1) for baking food products (3). In order to improve automated heating procedures, the oven (1) comprises a camera (7) and a distance sensor (8), for example, which are used in concert to enable precise extraction of product-features that are relevant and... Agent: Electrolux Home Products Corporation N.v.
20110123690 - Sterilisation of liquids in hermetically closed vessels: A process for the sterilisation of hermetically sealed containers containing a liquid to be sterilised, comprising transport of the containers to a treatment zone where the containers are immersed in a flux of external fluid, the heating in volume of the liquid to be sterilised by electromagnetic waves at a... Agent: Opus Industry Sa
20110123691 - Method and apparatus for preparing tamales: A tamale making apparatus has a rectangular or square portable table where the table has a top surface. The top surface is divided into two areas, the first area for holding a volume of masa, while the second area is for placing an outer wrapping material, such as a corn... Agent:
20110123692 - Crystallization of polyol compositions, crystalline polyol composition product and use thereof: The present invention relates to microcrystallized polyol comprising at least two polyols, wherein said polyols are selected from the group consisting of maltitol, xylitol and lactitol and wherein said composition contains at least 35% by weight of each of at least two of said polyols microcrystallized together into a solid... Agent: Danisco Sweeteners Oy
20110123693 - Food preservation process: The present invention refers to a new process for preservation of different foods which secures to the processed food an extended shelf life, which can be extended in up to five years without the addition of preservatives, and the use of freezing or cooling. The referred to process further allows... Agent:
20110123694 - Table with ethylene scrubber: A display table for supporting produce includes an enclosure, a table top defining an upper surface of the enclosure, a blower, an ethylene scrubber and an outlet. The table top is open to the atmosphere and configured to support the produce, and includes perforations. The blower is positioned in communication... Agent: Hussmann Corporation
20110123695 - Crystal growth inhibitor for fats and oils: An inhibitor for crystal growth of fats and oils, containing a polyglycerol fatty acid ester, which is an esterified product formed between a polyglycerol and a fatty acid, the polyglycerol having a hydroxyl value of 850 mg KOH/g or less and a ratio of primary hydroxyl groups to all the... Agent:
20110123696 - Water-based edible inks for ink-jet printing on confectionery: Non-pigmented, water-based inks are disclosed which are compatible with industrial piezojet printheads and which can be used to form high resolution images on edible substrates, including sugar shell confectionery polished with a hydrophobic wax polish. The ink comprises a hydrolyzable polysaccharide adhesive agent, such as tapioca dextrin or gum arabic,... Agent: Bpsi Holdings, Inc.
20110123697 - Tofu container cover and method of storage: A cover for a retail tofu container, the cover comprising a body having a rim, the rim having an interior surface defining a coupling mechanism constructed and arranged to couple cover to the container. The cover can include at least one aperture defined on the body through which a liquid... Agent:
20110123698 - Process and apparatus for pretreatment of fresh food products: A method and apparatus for pretreating a fresh food product to relieve the internal (turgor) pressure and adjust the product temperature Invention has an enclosure with an internal space, an air inlet and an air outlet An exhaust fan is in fluid communication with the internal space Rows of product... Agent:
20110123699 - Patty cooking apparatus: An apparatus for cooking a meat patty includes one or more cups, each sized for holding a quantity of meat. The apparatus further includes a cup holder configured to support the one or more cups during cooking and a reservoir tray. The reservoir tray is positioned below the one or... Agent:
20110123700 - Instant liquid tea concentrate: Tea refers to the botanical name “Camellia sinensis” which comprises of four main types—black tea, green tea, white tea or oolong tea can be used for the development, making it possible for the consumers to prepare an instant tea using the Instant Liquid Tea Concentrate. The most commonly found tea... Agent:
20110123701 - Antispattering agent: The invention relates to an agent comprising vegetable oil, a hydrophilic colloidal metal oxide, a hydrophobic treated metal oxide and a mixture of polypropylene glycols, which, when added to pure edible fats or oils, provides same with a low spatter property when said oils and fats are used for the... Agent:05/19/2011 > 27 patent applications in 24 patent subcategories. archived by USPTO category
20110117239 - Method for producing clear and soluble cereal-based extract: A method for producing a concentrated cereal-based extract for the production of food products, in particular clear and haze-free cereal-based beverages.... Agent:
20110117241 - Method of making fresh cheese with enhanced microbiological safety: Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food safety is achieved by using a combination of organic food preserving acids, a nisin component and an enzyme.... Agent: Kraft Foods Global Brands LLC
20110117240 - Process for preparing a fermented product, and the product prepared by the process: The invention relates to a process for preparing a fermented product of which milk or milk products constitute a substantial part, wherein oleic acid is added during the process. The invention also relates to a product prepared by the process.... Agent: Tine Ba
20110117242 - Cream cheese products and methods of making the same: Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing bacteria in the milkfat fluid; producing a cream cheese product comprising live probiotic bacteria cultures. Cream cheese product comprising: between about 10% by weight... Agent: Franklin Foods, Inc.
20110117243 - Methods for reducing glycemic value of dairy compositions: The present invention relates to a process for the production of a dairy composition from a starting material containing lactose. The present invention also relates to the compositions produced by the process of the invention as well as the foods and drinks containing the compositions.... Agent: Select Milk Producers, Inc.
20110117246 - Composition for preparing improved gluten-free or gluten-reduced bakery products: The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gluten-free or gluten-reduced bakery products, comprising said enzyme active soy flour and said at... Agent: Cargill, Incorporated
20110117244 - Dough compositions for extended shelf life baked articles: Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough... Agent:
20110117245 - Dough compositions for extended shelf life baked articles: Dough compositions that can be baked to form baked articles having a desirable shelf life, for example about 3 days or greater, or about 7 days or greater, or about 14 days or greater are described. The dough compositions comprise: hard wheat flour; a leavening agent; sucrose; about 2% weight... Agent:
20110117247 - Aggregate compositions and methods for powdered products: Composition and methods including powder aggregates formed from tacking fine composition particles to agglomerates. The compositions provide powder aggregates where component segregation and dusting is reduced, and composition flow is improved. Embodiments can include a powder composition having an agglomeration greater than about 100 microns in diameter coated with a... Agent: Kraft Foods Global Brands LLC
20110117248 - Single serving brewing material holder: A filter paper cup for making a beverage pod. The filter paper cup includes a cover and a base (or receptacle). The filter paper cup is formed by forming pleats in walls and a rim around the tops of the wall. Preferably, a heat seal filter paper is used and... Agent:
20110117249 - Bite sized burrito systems: B'Rito Bites comprise bite-sized freezable tortilla snacks that have a Mexican flavored filling. B'Rito Bites are designed to provide a healthier alternative to snack products currently available on the market and comprise tortillas which are stuffed with various combinations of meat, beans, and/or cheese. Meat may include beef, chicken, pork... Agent:
20110117250 - Method for closing of a container and a thus manufactured packaging: The invention relates to a method for closing an opening in a container for food products, such as a tray or jar, comprising the processing steps of: A) arranging a flexible foil layer over the opening which protrudes outside the edge of the opening; and B) urging the overhanging part... Agent: Abarka Packaging Solutions B.v.
20110117251 - Foodstuff container and method of preparing foodstuffs therefore: The invention relates to a retail pack and container therefore, for containing first and second types of foodstuff. The container is formed of initially separate parts and this allows differing preparation steps to be performed on the foodstuffs in the different parts of the container as required, prior to bringing... Agent: Premier Ambient Products (uk) Limited
20110117252 - Process for the preparation of tetrahydroisohumulone compositions: A process for preparing tetrahydroisohumulone compositions from a hop extract, which process provides an improvement over the extant art, and provides a tetrahydroisohumulone preparation of high yield and purity, which tetrahydroisohumulone preparation exhibits excellent physical stability, and is essentially free from undesirable lupulones, fatty acids, hop oils and degradation compounds.... Agent: Kalamazoo Holdings, Inc.
20110117253 - Egg-filled food product: Disclosed herein is a food product that includes a filling and a coating. The filling typically includes cooked egg material. The coating typically includes a cooked, non-yeast leavened batter.... Agent: Cargill, Incorporated
20110117254 - Method for manufacturing sausage products: The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed... Agent: Stork Townsend B.v.
20110117255 - Alcoholic beverage formulation and method of making the same: A method of preparing a blended alcoholic beverage and a blended alcoholic beverage formulation thus produced. The blended alcoholic beverage is made by a process including the steps of: a) combining a juiced fruit and optionally grinds of the juiced fruit with water and, optionally, other flavorings or additives, to... Agent:
20110117256 - Method of processing chocolate prior to ink jet printing: A method of processing the surface of the chocolate, such that an image may be printed thereon. The method includes the steps of creating an image, placing the chocolate (5, FIG. 3) in a printing apparatus (2), heating the surface of the chocolate, printing the created image on to the... Agent:
20110117257 - Drinking container with filter filling reservoir: A drinking container includes a main reservoir; a filling reservoir; a filter connecting the filling reservoir to the main reservoir; a plunger assembly having a plunger head in the filling reservoir and a shaft extending therefrom. The shaft defines a passageway from to an opening in the plunger head, to... Agent:
20110117258 - Expandable carton: A package for holding a food product. The package comprises a carton comprising a plurality of panels that extend at least partially around an interior of the carton. The plurality of panels comprises at least two side panels. A tear feature extends at least partially across the plurality of panels... Agent:
20110117259 - Liquid movement and control within a container for food preparation: An apparatus and method for controlling the movement of liquids into and out of a container is described. The apparatus includes a main container for holding the food product, a liquid inlet for providing liquid into the main container with the food product, and a liquid outlet for removing liquid... Agent:
20110117260 - Method for drying pasta products: The invention relates to a method for drying pasta products in which during the drying process the pasta products, which are present as raw pasta shapes, pass through surface states that exhibit differing value pairs of surface temperature (T) and surface moisture (U), and wherein during the drying process the... Agent: Buhler Ag
20110117261 - Fat-and-oil composition, and oil-in-water emulsified product containing the fat-and-oil composition: Fat-and-oil composition comprising fat-and-oil A (foA), foB, foD and optional foE as defined below and meeting the following conditions: FoA; fat-and-oil including lauric fat-and-oil, etc., FoB; transesterified oil of foC wherein the contents of saturated and unsaturated fatty acids having 16 or more carbon atoms are in specific ranges, respectively,... Agent:
20110117262 - Taste-improving agent for foods and drinks: Provided are a taste-improving agent for foods and drinks, a method of improving the taste of a food or a drink, and a food or a drink having an improved taste. A taste-improving agent for foods and drinks which comprises a long-chain highly unsaturated fatty acid and/or an ester thereof... Agent: J-oil Mills, Inc
20110117263 - Health tea and method for preparing the same: Disclosed are health teas and a preparation method thereof. The method for preparing a health tea, comprises preparing Acanthopanax sessiliflorum, Cervi cornu, garlic, Cassia tora L., Rehmannia glutinosa, Cornus officinalis, Ganoderma lucidum, Schizandra chinensis Baill, Zizyphus jujuba var and Chinese yam in water, followed by heating the same to obtain... Agent:
20110117264 - Process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for said stabilizer: A process for the production of a foodstuff containing a fat carrier, a stabilizer and a solvent for the stabilizer, the fat carrier comprising vegetable fat contents having a solid consistency at room temperature comprising dissolving the stabilizer in the solvent, soaking the mixture containing the solvent and the stabilizer... Agent: Hama Foodservice Gesmbh
20110117265 - Slowly digestible starch product: The invention relates to a starch product in the form of a foodstuff ingredient and to a foodstuff per se whose hydrolysis speed during digestion can be set to low and especially almost constant in that the starch is obtained as a partially crystalline network with a low degree of... Agent: Innogel Ag05/12/2011 > 33 patent applications in 30 patent subcategories. archived by USPTO category
20110111083 - Use of xylitol for the economic improvement of intensive pig farming production: Use of xylitol for the economic improvement of intensive pig farming production, characterized by the presence of xylitol with a concentration of between 0.01% and 4% in the final feed.... Agent:
20110111084 - Chewing gum and gum base comprising styrene-isoprene-styrene copolymers: A chewing gum includes at least one styrene-isoprene-styrene copolymer (SIS) in an amount from about 0.1% to about 70% by weight of the chewing gum. According to an advantageous embodiment, a chewing gum may be obtained which shows much improved features with regard to rheological properties, elastic properties and storage... Agent: Gumlink A/s
20110111085 - Methods and systems for producing ethanol using raw starch and fractionation: The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include fractionating the plant material. The present invention also relates to methods for producing high protein distiller's dried grain from fermentation of plant... Agent: Poet Research, Inc.
20110111087 - Food and beverage supplement: Compositions obtained from vegetation water from olives as an additive and methods for using the compositions as an antibacterial and/or antioxidant are described. Included are olive-derived biophenol and hydroxytyrosol-rich compounds.... Agent:
20110111086 - Method of improving flavor stability in fermented beverages: This invention provides novel methods for stabilizing the flavor of a fermented beverage, most particularly beer, by the addition of 3,4-hydroxytryosol prior to, or during early stages of, fermentation of the beverage. The invention is also directed to the fermented beverage prepared by such a method.... Agent:
20110111088 - Method for producing dough pieces which can be stored for a long period of time: Method for the production of dough pieces suitable for long-term storage in which the dough pieces are placed in a climate-controlled room, a relatively humidity of 100% is established, whereby water is atomized at a droplet size <10 μm; and the temperature of the room is lowered and the lowered... Agent: Kamps Gmbh
20110111089 - Aerated gluten polymeric composition: The present invention relates to methods for producing an aerated polymeric composition or aerated polymeric pet chew and the resultant product. The aerated pet chew includes a dry blend, a leavening agent, and a plasticizing slurry. The dry blend includes an amount of protein polymer.... Agent: Sergeant's Pet Care Products, Inc.
20110111090 - Microbiological reprocessing of by-products of biodiesel production: An industrial method of reprocessing a mixture of by-products produced during biodiesel production containing a glycerol fraction and degumming residue as well as a feed additive, which may be obtained by this method.... Agent:
20110111091 - Method for preparing a leaven from raw milk, leaven obtained by means of this method and use of this leaven for producing a milk product: A method, termed “bionative” method, for preparing a leaven, in which: a raw milk is selected from the group formed from raw milks of which the pH is capable of reaching, during a step of stabilising fermentation by acidifying lactic fermentation of the raw milk, at least one selection temperature,... Agent:
20110111092 - Bacillus subtilis ha producing fibrinolytic enzyme and mucilage highly, method of preparing fermented soybeans using the same strain, and soybeans prepared by the method: The present invention provides Bacillus subtilis HA KCCM-10775P having a high productivity of protease, fibrinolytic enzyme and mucilage, a method preparing fermented soybeans (e.g., Cheonggukjang) using the same strain, in which bean fragments, soybeans and black soybeans are fermented, and fermented soybeans (e.g., Cheonggukjang) produced according to the said method.... Agent:
20110111093 - Process for preparing a flavourant: A process for preparing a flavourant comprises: (i) providing a composition comprising a fruit syrup and one or more components selected from the group consisting of hydrolysed protein, autolysed yeast and fermented soy and/or wheat; and (ii) heating the composition to promote a Maillard reaction.... Agent: Oterap Holding B.v.
20110111096 - Grain-based food product with powder coating: A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The... Agent: The Quaker Oats Company
20110111094 - Process for the preparation of vegetable preserves containing probiotic microorganisms: The present invention relates to a process for the preparation of vegetable preserves, comprising immersing a vegetable in a solution containing darkening inhibitors, half cooking the vegetable in water at a temperate of between 90 and 100° C., immersing the vegetable in a brine solution containing probiotic lactobacilli and/or bifidobacteria... Agent: Consiglio Nazionale Delle Ricerche
20110111095 - Yoghurt product and process: A yoghurt produced without the need for bacterial fermentation and methods for producing the yoghurt. Milk is mixed with coagulation control ingredients and subjected to a coagulation step. The coagulation control agents may include a mineral salt and an acidulating agent.... Agent: Integrated Pharmaceuticals, Inc.
20110111097 - Emulsified food product: A food product includes about 0.1% to about 5.5% enzyme modified egg yolk, about 0.1% to about 5.0% modified starch, about 0.1% to about 0.6% acid balancing flavor component, water, a sweetener, and about 30 to about 45% vegetable oil. The acid balancing flavor component may include yeast and/or sugar.... Agent: H.j. Heinz Company
20110111098 - System for delivering infusion beverages and infusion capsule: A system is described for delivering infusion beverages including at least one infusion capsule having an essence to be infused, at least one delivering manifold equipped with at least one housing seat of the capsule and at least one manifold for perforating and supplying water. The housing seat includes at... Agent: Babas S.r.l.
20110111099 - Container for sliced and fluffed food products: A food package for sliced food products to be maintained with a fluffed appearance, the package including a base member forming a compartment for receiving the food product and a lid sealed to the compartment. The base member has a gripping portion and the lid has a tab which overlies... Agent:
20110111100 - Method and apparatus for cutting food dough: While the long and large food dough is being transferred to a downstream conveyor (71) provided adjacent to a weighing conveyor (69), the long and the large food dough is cut by a cutting device (73) provided between the weighing conveyor (69) and the downstream conveyor (71) at a timing... Agent: Rheon Automatic Machinery Co., Ltd.,
20110111101 - Method and apparatus of packaging beverage mixture: A method of making a beverage that needs to be agitated before drinking includes a first step of providing a container assembly having a main body portion that has a side wall that defines an interior space and an upper mounting portion to which a closure is releasably secured. The... Agent: Graham Packaging Company, L.p.
20110111102 - Food products and methods of making food products: Methods for producing food products by forming a meat emulsion, processing the meat emulsion to produce one or more meat emulsion chunks, drying the meat emulsion chunks, and combining the dried meat emulsion chunks and one or more hydrating agents to produce a food product having a very realistic meat-like... Agent:
20110111103 - Compositions and methods for preserving cut apples: This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by... Agent: Natureseal, Inc.
20110111104 - Hollowing apparatus for meat patties: A hollowing apparatus for preparation of meat patties for cooking includes a mold assembly and a press assembly. The mold assembly has at least one wall, an open top, and a closed bottom. The press assembly is shaped to correspond matingly with the mold assembly such that the press assembly... Agent:
20110111105 - Process for producing ultra-thin biscuits with a smooth surface: The invention relates to a process for making a thin biscuit having a smooth surface, including mixing ingredients at a temperature between 37° C. and 70° C. to obtain a sheetable cohesive dough. The dough includes 0-56% wheat flour, 4-62% native starch, and 1-26% pre-gelatinised starch. For one unit of... Agent:
20110111106 - Method for preparing a jerky food product: A method and apparatus for preparing a jerky food product. The method comprises: (a) preparing a raw meat to obtain a moldable meat dough; (b) contacting at least a portion of the meat dough with a jerky mold apparatus having a pre-determined geometric configuration, wherein a plurality of sectors are... Agent:
20110111107 - Brewer including substance removal assembly: A brewer, system, and method of use for producing and dispensing a beverage. The apparatus, system, and method of use includes a receiver for receiving a brewing substance container. The receiver receives the container, positions it for infusion with heated water, and then positions the container for removal from the... Agent: Bunn O Matic Corporation
20110111108 - Compositions and method for assisting swallowing: A method of assisting a subject to swallow an object such as a solid pharmaceutical dosage form comprises providing on the object an at least partial surface covering comprising a lubricating edible gel composition.... Agent: University Of East Anglia
20110111109 - Method for preparing and dispensing milk foam or a drink,device for carrying out the method, espresso machine comprising such a device and preparation vessel for use in such a device or espresso machine: According to a method for preparing and dispensing milk foam a drink made of powdered milk of self-dissolving drink preparation powder, improved milk foam not directly consumed from a preparation vessel (6) is intended to be foamed easily. To this end, at least one hot water stream (2a) is applied... Agent: Eugster/frismag Ag
20110111110 - Product containing magnesium pyrophosphate and use thereof as a raising acid for the production of bakery products: A product which contains acid magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate, producible by removal of water from an aqueous solution or suspension of a magnesium phosphate compound which has a molar ratio of Mg:P of 0.4-0.6:I, wherein the product has a loss on ignition of 7.5... Agent: Chemische Fabrik Budenheim Kg
20110111111 - Rippled wafer: The invention provides a confectionery bar 110 comprising a rippled wafer 112 comprising a base portion 116 and two lobes 118, enrobed in a layer 114 of chocolate. The base portion 116 and the lobes 118 define between them a channel 120. A cylindrical bar 122 of caramel partly fills... Agent: Mars Incorporated
20110111112 - Oil-and-fat composition, and food or beverage containing the oil-and-fat composition: Disclosed is an oil-and-fat composition having a high α-linolenic acid content, a hypertension-ameliorating effect, a good flavor, and good storage stability. Also disclosed is a food or beverage containing the oil-and-fat composition. The oil-and-fat composition comprises at least one plant oil A selected from flax oil, perilla oil and perilla... Agent: The Nisshin Oillio Group, Ltd.
20110111113 - Low and no trans fat confections: A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated palm oil. A confectionery composition containing the fat composition also is provided. The confectionery composition can be used to coat a... Agent: Archer Daniels Midland Company
20110111114 - Grain-based powder: A beverage composition comprising dry grain-based powder derived from a cereal mixture. The cereal mixture was cooked during manufacture without enzymes. When mixed with liquid, the dry grain-based powder forms a stable solution with little or no sedimentation for a sufficient duration of time for consumption.... Agent: The Quaker Oats Company
20110111115 - Rebaudioside a polymorphs and methods to prepare them: The invention describes substantially pure rebaudioside A polymorphs and processes to prepare them.... Agent:05/05/2011 > 37 patent applications in 34 patent subcategories. archived by USPTO category
20110104325 - Fish attractant: A fish attractant (1) in the form of a compacted composite (2) which comprises a binding matrix containing one or more fish attracting ingredients, wherein the binding matrix releases the fish attracting ingredients at a substantially uniform rate once placed in the water.... Agent: 4 Season Company Pty Ltd
20110104326 - Balanced sn-2 myristate-containing edible oil: A nutritional fat or oil-based composition for increasing HDL cholesterol, decreasing LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma is described. The composition typically includes at least 1% by weight myristic acid esterified at the sn-2 position in triglyceride molecules, includes between 10% and 40% by weight... Agent:
20110104328 - Method and compositions for perserving wine: Resveratrol and/or pterostilbene are added to wines to preserve the wine from oxidation, bacteria and fungi, as well as to deliver resveratrol to an animal. The resveratrol and/or pterostilbene are also added to red wine to preserve the polyphenols present in red wine. The resveratrol and/or pterostilbene can be added... Agent:
20110104327 - Probiotic pet food: A pet food including a mixture of at least one probiotic micro-organism and oil, wherein the pet food is vacuum coated with said mixture, a production plant for making the same, and methods of making and using the same are provided.... Agent: Bacterfield International S.a.
20110104329 - Taste potentiator compositions and edible confectionery and chewing gum products containing same: The present invention relates to compositions and edible orally delivered products, such as confectioneries and chewing gum, which include taste potentiators to enhance the perception of active substances contained therein. More specifically, some embodiments provide potentiator compositions, which include at least one active substance and at least one taste potentiator.... Agent:
20110104330 - Process for manufacturing chewing gum having a coating layer, and the chewing gum obtainable by said process: The present invention relates to a process for manufacturing chewing gum, which said chewing gum comprises a core formed by at least one gum base and at least one sweetener. Said process comprises the steps of: a) mixing said gum base with at least one sweetener; b) processing said formulation... Agent: Perfetti Van Melle S.p.a.
20110104331 - Glucose-induced inactivation/degradation-resistant transporter gene and use thereof: The present invention relates to a glucose-induced inactivation/degradation-resistant transporter gene and use thereof, and more particularly, to a brewing yeast having excellent assimilation of oligosaccharides (maltose, maltotriose, etc.), an alcoholic beverage prepared using the yeast, a method of producing the alcoholic beverage, etc. More specifically, the present invention relates to... Agent: Suntory Holdings Limited
20110104332 - method for producing cheese: A method of producing curd or cheese from a milk composition comprising the following steps: (1) heat-treating the milk composition; (2) treating the milk composition or a fraction thereof with a phospholipase; (3) adding protein hydrolysate, preferably yeast extract, to the heat-treated milk composition before or after the heat treatment;... Agent: DsmIPAssets B.v.
20110104334 - Peptide-containing seasoning: A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a... Agent: Kikkoman Corporation
20110104333 - Shelf-stable cooking aid and a process for its preparation: The invention concerns a shelf-stable concentrate cooking aid with increased Xian power comprising -a reduced amount of MSG, IMP and GMP, -food derived acids and sugars and -macromolecules, wherein all these components are of natural origin, said cooking aid comprising further up to 80% of added MSG or ribotides.... Agent: Nestec S.a.
20110104335 - Process and confectionery product produced thereby: A process for preparing a confectionery product comprising a dispersion of a powder in a matrix comprises: i) providing a liquid matrix material in a container, ii) combining a powder with the liquid matrix material in the container, iii) mixing the powder and the liquid matrix material in the container... Agent:
20110104336 - Water containing soluble fiber: Fiber-water is a composition containing water and soluble fiber that tasted, looks smells and feels like pure water. The RDA of fiber is contained within the recommended 64 ounces of daily water intake. The water composition is supplemented with an acidulate that extends it's shelf life. Optionally, the composition also... Agent:
20110104337 - Feed composition for cattle: A feed composition is for cattle or the like, in particular a fattening feed. The feed composition contains, in addition to conventional components, sorghum and straw, in particular wheat straw, as replacement for maize, alfalfa and hay.... Agent: Kansas State University Research Foundation
20110104338 - Food product pertaining to a filling-and-cracker sandwich: A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, the cracker-and-filling sandwich is sized and comprised of ingredients such that eating the cracker-and-filling sandwich as a between-meal snack... Agent:
20110104339 - Double-crusted pizza products, and methods for producing same: Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embodiment provides a double-crusted layer pizza product having a lower crust layer forming a base; an... Agent: Kraft Foods Global Brands LLC
20110104340 - Powdered composition containing oil-soluble component, functional food using the same, and packaged product thereof: A powdered composition obtained by drying an emulsion composition containing an oil-soluble component and an emulsifier, wherein the melting point of the emulsifier is 45° C. or more, and the ratio of the emulsifier to the oil-soluble component is 0.5 to 1.5, as well as a packaged powdered composition comprising... Agent: Fujifilm Corporation
20110104341 - Method for closing the end of folded tubular casings: p
20110104342 - Chlorine-free packaging sheet with tear-resistance properties: A chlorine-free packaging sheet having a first rigid component, a second rigid component and a multilayer film positioned between the first rigid component and the second rigid component, a package comprising such packaging sheet and a method of manufacturing such sheet. The packaging sheet has a normalized combined tear initiation... Agent:
20110104343 - Draw tube container: A one-piece draw tube container offering a user the ability to expel its medium to high viscosity product contents by sucking up the product through a top opening of the tube container. A base plug at the tube's bottom end includes an aperture through which ambient air is sucked from... Agent:
20110104344 - Heat-stable concentrated milk product: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have... Agent: Kraft Foods Global Brands LLC
20110104345 - Method of reducing acrylamide by treating a food ingredient: Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are... Agent: Frito-lay North America, Inc.
20110104346 - Systems and methods for seasoning meat: The systems and methods described herein relate to automatically seasoning meat. In particular, the systems include a seasoning dispenser positioned over a moving conveyor. The conveyor is coupled to a partially perforated drum having agitator structures. The rotatable drum is coupled with a seasoning collector and a return conveyor, which... Agent: Baupost Group LLC
20110104347 - Preparing formulations for treating agricultural products: The invention provides an improved method for creating a formulation using a solid chemical agent in solution within a reservoir, and treating crops within a storage facility with an aerosol of the solution substantially at the time of use. The method includes having a premixing section for formulating the solution... Agent:
20110104348 - Canola protein isolate functionality i: A canola protein isolate having a protein content of at least about 100 wt % (N×6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition.... Agent:
20110104349 - Apparatus and method for cooking portioned food pieces in batches: An apparatus and method for cooking portioned food pieces in batches are disclosed. The apparatus comprises a cooking chamber for cooking the food pieces and a water removal chamber, beneath the cooking chamber, having a wastewater outlet, for discharging hot wastewater from the water removal chamber. A heating chamber is... Agent: Spaghettissimo International Ag
20110104350 - Method and device for heat-treating liquid foods: The invention relates to a method and a device for heat-treating and/or cooling liquid foods, in particular drinks. According to the invention, the liquid food is heated by at least one heat transfer medium during heat exchange and the foods and/or the heat transfer medium is guided along a spiral-... Agent:
20110104351 - Natural flavour enhancers and methods for making same: The present invention pertains to the use of certain flavour enhancing compounds obtainable from an Allium species. In one embodiment, seeds from chives, leeks, ramson and other onions are used for conveying strong kokumi flavour enhancing effects on food products without imparting an onion or garlic-like off taste. These flavour... Agent: Frito-lay Trading Company Europe Gmbh
20110104353 - Method to improve water solubility of rebaudioside d: Thermally stable anhydrous Rebaudioside D can be provided by methods disclosed here and has been found to be more soluble in aqueous solutions than the previously known non-anhydrous Rebaudioside D. This physical property makes the anhydrous Reb D amenable to food and beverage manufacturing applications for which the non-anhydrous form... Agent: Pepsico, Inc.
20110104354 - Low fat shortening: The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking margarine.... Agent: DsmIPAssets B.v.
20110104355 - Wheat gluten pellets: The present invention relates to protein pellets including wheat gluten, characterized in that the gluten has: a water retention capacity, determined according to a test A, of between 40 and 160%, preferably between 100 and 150%; and a viscoelastic behaviour, according to the Chopin Alveograph, determined at a P/L parameter... Agent: Roquette Freres
20110104356 - Nut cluster binder and method of manufacture: Compositions and methods for a food binder that, when blended with a solid nut blend, provides a cohesive shelf-stable low water activity product that is chewy and has high lubricity (i.e., not tooth-compacting). One embodiment of a binder composition can have an aqueous based syrup in a range from about... Agent: Kraft Foods Global Brands LLC
20110104357 - Apparatus for preparing and dispensing a beverage, in particular a chocolate-based beverage in a coffee machine: A machine for preparing various types of coffee and milk based beverages comprising a steam generator (10), a first apparatus (1) for producing coffee as well as a source (25) of liquid milk and a second apparatus for preparing and dispensing a beverage from a concentrated fluid product. The second... Agent: Gruppo Cimbali S.p.a.
20110104358 - Taste-improving agents and tea drinks containing thereof: The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of... Agent: Suntory Holdings Limited
20110104359 - Lecithin based composition and its use in food: Isolated egg yolk lecithin product comprising a total fat content comprising an ω6 long chain polyunsaturated fatty acid (LCPUFA) portion having at least a phospholipidic fraction ranging from 30 mg/g to 100 mg/g total fat content, use of the product in a fat mixture of in an infant food formula.... Agent: Bnlfood Investments Sarl
20110104360 - Lignan hydroxylase: The invention provides an enzyme having a lignan-hydroxylating activity, particularly an enzyme capable of catalyzing the reaction of transferring a hydroxyl group to a lignan, an enzyme capable of catalyzing the hydroxylation of piperitol to 9-hydroxylpiperitol or pinoresinol to 9-hydroxylpinoresinol. The invention provides a polypeptide having a lignan-hydroxylating activity; a... Agent: Suntory Holdings Limited
20110104361 - Taste-improving agent for potassium salt or potassium salt-containing food or drink: By adding one or more of the following: quinic acid or a quinic acid-containing composition, spilanthol or a spilanthol-containing plant extract or plant essential oil, or an Allium plant extract, to a potassium salt or a potassium salt-containing food or drink, the unpleasant tastes such as acrid taste and metallic... Agent: Ogawa & Co., Ltd.Previous industry: Plastic article or earthenware shaping or treating: apparatus
Next industry: Coating processes
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