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Food or edible material: processes, compositions, and products June invention type 06/11

20110159141 - Cooling confectioneries and beverages: Edible compositions, including chewing gums, confectioneries, and beverages, include particular cooling agents that may be used alone, in combination with each other, or in combination with other cooling agents. The cooling agents may, optionally, be treated to modify their release profile. The edible compositions provide a pleasant cooling sensation while... Agent:

20110159143 - Multilayered sugar free mannitol confectionery and methods of making same: Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.... Agent:

20110159142 - Sugar free confectionery; methods of making same; and use in preparing multilayered confectionery: Disclosed are sugar free confectionery products, methods of making, and multilayer structures prepared from the confectionery products and chewing gum.... Agent:

20110159144 - improved method of brewing beer: The invention is related to a method of brewing beer comprising the steps of fermenting wort in a batch fermenter, and centrifuging the fermented wort, wherein the centrifuging step is done by using a disc stack centrifuge.... Agent: Inbev S.a.

20110159145 - Improved edible compositions and method for preparing it: The invention relates to an oat suspension, a process for preparation thereof and a powder made thereof. The suspension and the powder can be used for preparing drinks and other non-dairy products with improved sensory properties.... Agent: Raisio Nutrition Ltd

20110159146 - Vitamin enriched foodstuffs: The invention relates to a method for vitamin enrichment of foodstuffs containing ascomyceta such as yeast where ergosterol in the foodstuff is transformed into vitamin D2 through placement under an ultraviolet lamp and the illumination of the foodstuff with ultraviolet light with wavelengths between 100-400 nm. The foodstuff is a... Agent:

20110159147 - Method for producing frozen vegetable food material having soft texture: The method comprises steps of: (1) a step for freezing a vegetable food ingredient and then thawing the food ingredient to thus form a thawed food ingredient; (2) a step for immersing the thawed food ingredient in a dispersion containing a pectin-decomposition enzyme or a cellulose-decomposition enzyme under reduced pressure... Agent: Mishima Foods Co., Ltd.

20110159148 - Increased folate production levels in lactobacillus fermenting melon juice: The invention relates to the field of food, feed and food supplements comprising high folate levels, whereby the folate is produced by fermentation of Lactobacillus strains on melon fruit extract. Methods for increasing folate production of Lactobacillus strains are also provided.... Agent:

20110159149 - Performance of companion animal palatability systems leading to increased pet food consumption preferences: The invention concerns a palatability enhancing composition comprising at least one palatant and/or at least one tasteant modified by glycerol and/or propylene glycol. Said palatability enhancing composition is intended to be applied onto the surface of a companion animal food. The invention also extends to companion pet foods which are... Agent:

20110159150 - Method and apparatus for producing mineral water: A mineral water producing method includes the steps of inputting basic data to obtain data about human mineral intake and data about average mineral intake from food; selecting a water supply area to obtain data about mineral intake from daily water intake; selecting an eating habit and a physical/mental condition;... Agent:

20110159151 - Miso: The present invention provides miso containing a flavonoid substance having a flavanone, flavone, or flavonol skeleton in an amount of 0.01 to 5% by mass (weight).... Agent: Kao Corporation

20110159152 - Microcapsules, method of producing the microcapsules and food and drink containing the microcapsules: A method of producing microcapsules that comprises an emulsification step in which a fat-soluble substance and a sodium alginate aqueous solution are mixed to obtain an emulsified liquid in which there are dispersed emulsified particles composed of the fat-soluble substance and having a mean particle size of not greater than... Agent: Sapporo Breweries Limited

20110159153 - Grilled cheese sandwich for the toaster: A freezable, toaster reheatable grilled cheese sandwich, and a method for making this type of sandwich, are described. The grilled cheese sandwich has organoleptic properties that are identical or substantially identical to a homemade, made-from-scratch grilled cheese sandwich.... Agent:

20110159154 - Jelly confectionery: The invention relates to methods of producing jelly confectionery products, and to jelly confectionery products themselves. The centre-filled jelly confectionery comprises—a centre filling, —a casing, and —a backing layer, wherein the backing layer has a different visual appearance compared to the casing. According to one embodiment, the centre filling is... Agent:

20110159155 - Confectionary product and method of manufacture and use: A confectionary product has a hollow, pliable tube containing a flowable confectionary material and an enlarged head secured to one end of the tube, the opposite end of the tube being sealed. The head has one or more dispensing openings on its outer surface. In one case, the head is... Agent:

20110159156 - Packaged fresh diced garlic and process for making same: Ready-to-use fresh diced garlic that has been washed and sanitized and vacuum-sealed in a pouch from which gas can escape, but which does not allow air to enter, and method for making same.... Agent: The Garlic Co.

20110159157 - Process for producing vegetable or fruit pulp or puree packaging: Vegetable or fruit pulp is produced by treating pieces of fruit or vegetable so as to obtain a purée; keeping the purée under agitation conditions at a temperature ranging from room temperature to 60° C. for 5-40 minutes, at a pH from 2.6 to 2.9; filling the purée into a... Agent: Altreconserve Srl

20110159158 - Reduced non-fiber carbohydrate preservative treatment for processed foods: The present invention is comprised of a process and multiple reduced non-fiber carbohydrate preservative treatment ingredients to control water activity (aw) in the processing of food components to extend shelf life of processed foods. The process includes formulating a specific combination of the multiple treatment ingredients to effectively produce a... Agent:

20110159159 - Process for producing storage-stable seed crystals of cocoa butter and/or of chocolate masses: The invention relates to a process for the production of seed crystals for chocolate products, which process comprises the following steps: Melting cocoa butter or chocolate masses, mixing the melted mass with a supercritical fluid, expanding the obtained solution in an expansion apparatus so that the formation of powder particles... Agent: Uelzena Eg

20110159160 - Method for removing polycyclic aromatic hydrocarbons: A method for extracting a polycyclic aromatic hydrocarbon from a material such as tobacco or tobacco extracts or other materials comprises treating the material with a molecularly imprinted polymer selective for the hydrocarbon in the presence of a low polarity medium.... Agent:

20110159161 - Apparatus for making candy floss: An apparatus for making candy floss comprising a rotatable bowl; a rotatable heating element located within the bowl; means for depositing a quantity of sugar into the bowl; and an actuating mechanism including means for gripping a stick. The actuating mechanism actuates a gripped stick in a first direction between... Agent:

20110159162 - Apparatus and method for portioning food: A device and a method for portioning food, in particular meat, into portions with a predetermined weight and/or predetermined thickness are proposed. To this end a press unit (1) with at least two elongated press chambers (3a, 3b) and with respectively one closure element (5a, 5b) per press chamber (3a,... Agent: Maja-maschinenfabrik Hermann Schill Gmbh & Co. Kg

20110159163 - Method for filtering milk: The present invention relates to industrial scale processes for increasing protein concentration in milk, particularly increasing protein concentration and reducing the mineral content in milk.... Agent: N.v. Nutricia

20110159164 - Milk composition and milk-added beverage, both having lower whey protein content: The present invention provides a new means by which milk-added beverages, in particular, milk-added coffee beverages can be prevented from developing the peculiar slack or dull flavor after heat sterilization. Specifically, the invention provides milk compositions with a reduced proportion of whey protein(s)/milk protein(s), as well as milk beverages with... Agent: Suntory Holdings Limited

20110159165 - Method of producing acid stable protein products and products so produced: This invention relates to a method of producing powders and liquids containing milk proteins, which are stable in an acidic medium. In particular, the invention is concerned with a method of producing a powder which can be mixed with water, milk or juice to form a stable, acidified, high protein... Agent: Nairsons Flavourhouse Cc

20110159166 - Novel canola protein isolate: A novel canola protein isolate consisting predominantly of 2S canola protein and having improved solubility properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by heat treatment of aqueous supernatant from canola protein micelle formation... Agent:

20110159167 - Method for isolating oils from cells and biomasses: The present invention relates to a process for the isolation of oils from cells, characterized in that the emulsion produced after the decomposition of the cells by high-pressure homogenization is demulsified. Any desired fatty acid compositions or oil compositions can be obtained in one simple step by mixing different biomasses... Agent:

20110159168 - Non-transgenic tomato varieties having increased shelf life post-harvest due to alterations in beta-galactosidase 4: The present invention provides a series of independent human-induced, non-transgenic mutations found in at least one tomato β-galactosidase 4 gene, tomato plants having these mutations in at least one of their tomato β-galactosidase 4 genes, and a method of creating and identifying similar and/or additional mutations in the tomato β-galactosidase... Agent: Arcadia Biosciences, Inc.

20110151051 - Biodegradable chewing gum: A chewing gum includes a polyester having as polyester-forming components in condensed form: (a) a dicarboxylic acid, (b) a diol and (c) a compound having at least three groups capable of ester formation in an amount of from 0.1 to 10.0% by weight, based on the total weight of components... Agent:

20110151050 - Gum slab package with flap retention: A package assembly encloses a plurality of individual elongate consumable products. The package assembly includes a plurality of products aligned in a side-by-side array. A package housing encloses the array of products. The package housing has front and back walls for supporting the products therebetween in a closable cover for... Agent: Kraft Foods Global Brands LLC

20110151052 - 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: Fgf Brands, Inc.

20110151053 - Lactobacillus acidophilus nucleic acid sequences encoding protease homologues and uses therefore: Protease-like nucleic acid molecules and polypeptides and fragments and variants thereof are disclosed in the current invention. In addition, protease-like fusion proteins, antigenic peptides, and anti-protease-like antibodies are encompassed. The invention also provides vectors containing a nucleic acid molecule of the invention and cells into which the vectors have been... Agent: North Carolina State University

20110151054 - Reduced sodium natural cheese and method of manufacturing: A reduced sodium natural cheese product and a method of manufacturing a reduced sodium natural cheese product having a mixture of raw milk, fermentation cultures, and a quantity of curdling agent. The reduced sodium natural cheese product has a predetermined amount of sodium chloride and a reduced moisture content, wherein... Agent:

20110151055 - Processed food and method of producing the same: The present invention provides a processed food obtained by using a starch-containing raw material such as wheat flour as a starting material, which has an excellent color, gloss and texture and shows regulated degradation with the lapse of time after cooking, and a method of producing the same. In producing... Agent: Amano Enzyme Inc.

20110151056 - Method of enzymatically degrading raw whole vegetables: A method of enzymatically degrading raw whole vegetables that includes providing a raw whole vegetable composition having a first outer layer to which a plurality of enzymes that includes carbohydrase, protease, and/or lipases is applied for a time that is sufficient to form an enzyme-degraded vegetable.... Agent:

20110151057 - Yogurt topping: Provided herein are whippable topping compositions comprising yogurt. The compositions comprise a blend of yogurt and a whip topping emulsion. The yogurt can be made with regular, low fat or fat free milk. The fat content of the whip topping emulsion can also be varied to provide topping compositions of... Agent:

20110151058 - Drink, hydrogen-reduced water and production method and storage method therefor: An object of the present invention is to provide hydrogen-reduced water which contains a relatively large amount of dissolved hydrogen as a reactive substance having a relatively high reaction rate with respect to active oxygen in human body, has a relatively high rate of temperature change, and therefore is able... Agent:

20110151059 - Protein recovery beverage: A protein rehydration/recovery beverage composition is provided, including an aqueous component such as water, hydrolyzed protein, and sodium acid sulfate and at least one other edible acid. The hydrolyzed protein may be hydrolyzed whey and optionally hydrolyzed collagen. In addition, the beverage composition may include at least one carbohydrate, such... Agent: Stokely-van Camp, Inc.

20110151060 - Beverage extraction filter and production method therefor: Provided is a beverage extraction filter for use in a beverage extraction apparatus, wherein costs can be reduced, and the filter is not bulky during transportation and can be discarded easily. The beverage extraction filter to be set in the predetermined position of the beverage extraction apparatus is provided with... Agent: Ucc Ueshima Coffee Co., Ltd.,

20110151061 - Food decoration: Various embodiments relate to a method and an arrangement for printing an indicium onto an edible media. In some embodiments, the film is affixed onto a support material. In various embodiments, the film comprises a chitosan polymer. In other embodiments, the film comprises a blend of protein, polysaccharides, and lipids... Agent: The Ohio State University

20110151062 - Microwaveable laminated dough products and methods for making same: Microwavable laminated dough products are provided having a laminated dough that is packaged in combination with a unique packaging that expands upon exposure to microwave energy to contact the laminated dough and to provide enhanced browning and crisping to the laminated dough. The packaging may also incorporate vent holes to... Agent: Nestec S.a.

20110151063 - Beverage container lid spill prevention device and method of use: An ingestible stopping device that prevents liquid contained in a container from passing through an opening of a lid joined to the container. The ingestible stopping device includes an opening covering portion sized to cover the opening of the lid and an extension portion sized to extend through the opening... Agent:

20110151064 - Particulate frozen confection: A frozen confection is provided, the confection comprising frozen particles having an average diameter of from 1 to 10 mm and comprising from 1 to 50 wt % of an oil-based core and from 50 to 99 wt % of a frozen aqueous shell. A process for preparing the frozen... Agent: Conopco, Inc., D/b/a Unilever

20110151065 - Edible receptacles for frozen confections: An edible receptacle suitable for containing a frozen confection is provided, the receptacle comprising at least 50 wt % of pieces of soft baked material of from 1 to 20 mm in size. A process for preparing the edible receptacle is also provided, comprising: dosing the required amount of pieces... Agent: Conopco, Inc., D/b/a Unilever

20110151066 - Foldable root vegetable food sheet: The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and/or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such as, potato shred and starch. The food sheet of the disclosure has the unique ability to be folded... Agent:

20110151067 - Decorative apparatus to hold candy: An apparatus used to arrange and display decorative items or candy. A narrow stem comprises a plurality of holes running throughout the stem. A plurality of metal rods are inserted into respective holes in the stem. Each metal rod has is attached to a plastic petal, which also comprises a... Agent:

20110151068 - Improvements in or relating to gassed beverages: The use of an additive is described, to reduce disproportionation in a gassed beverage so as to produce a) enhanced retention of the gas in the beverage and b) a desired foaming profile selected from a quick-breaking form and a persistent foam.... Agent:

20110151069 - Infant or baby feeding systems: An infant feeding system comprising a sterile sealed laminated bag having a predetermined quantity of liquid infant food sealed therein, a compressed integral sterile teat sealed with the bag closure and or spout and a protective cap for the teat, the system being arranged such that the cap can be... Agent:

20110151070 - Perishable food storage units: Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen... Agent: Global Fresh Foods

20110151071 - Method and apparatus for smoke-infusing proteinaceous foods and smoked-infused such proteinaceous food product so-obtained: A method of smoke-infusing proteinaceous foods comprises the following sequential steps: a) enclosing the proteinaceous foods in a vacuum-treating zone; b) introducing smoke directly or indirectly from a smoke generation zone into the vacuum-treating zone; c) subjecting the proteinaceous foods to vacuum purging at a negative pressure in the vacuum-treating... Agent: Crustocean Technologies Limited

20110151072 - Cooking appliance with programmable recipe system: A cooking appliance includes an oven cavity and a control system having a control display adapted to display an interactive sequence of display screens through which a user enters a cooking recipe. The sequence of display screens includes a cooking mode selection screen, a cooking temperature selection screen, a cooking... Agent: Whirlpool Corporation

20110151073 - Systems and methods for ozone treatment of grain in grain piles: Systems and methods for treating grain stored in a grain pile with ozone are effective for treating grain for toxins, insects, mold, and/or odor. A method according to embodiments of the invention involves monitoring at least one of temperature and odor at a plurality of aeration outlet locations spaced around... Agent:

20110151074 - Automated food preparation apparatus and method: An apparatus for cooking a food product has a housing having a refrigeration section and a cooking section therein. The refrigeration system has a plurality of separate conveyor belts located to store the food product thereon and to feed the food product from one conveyor belt to the next and... Agent:

20110151075 - Beverage formation apparatus and method using sonic energy: Apparatus and method for forming beverages using a beverage cartridge and sonic energy. A cartridge may include a sonic receiver, such as a feature that extends into an interior space of the cartridge and is arranged to receive a sonic emitter that introduces sonic energy into the interior space. The... Agent: Green Mountain Coffee Roasters, Inc.

20110151076 - Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets: In order to reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which, the structure of the raw complex carbohydrates (amylose, amylopectin, etc.) is mostly preserved and/or short saccharides are... Agent:

20110151077 - Method of inhibition of enzymatic browning in food using hypotaurine and equivalents: A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurine can be provided from solution, an extract, or in solid form to a food that can loose its appeal to a consumer due... Agent: University Of Florida Research Foundation, Inc.

20110151078 - Method for osmotically dewatering a cut fruit: A method and composition for osmotically dewatering a freshly cut fruit product and optionally infusing the fruit product to improve or alter the sensory characteristic of the fruit, particularly when the fruit is a pome fruit variety, such as an apple or pear. The dewatering composition can be used by... Agent:

20110151079 - Systems and methods for continuous flow ozone treatment of grain: Methods and systems for treatment of grain for toxins and/or odor utilize a storage container having a grain storage space and an aeration floor that allows air to flow through the aeration floor into the grain storage space. Ozone (mixed with air) is supplied to the grain through the aeration... Agent:

20110151080 - Systems and methods for ozone treatment of toxin in grain: Methods and systems for treatment of grain in a storage container using ozone may be used for treating grain for toxins, insects, mold, and/or odor. Downdraft methods for applying high concentrations of ozone to grain in a storage container treat grain without generating ozone-related objectionable odors or with generation of... Agent:

20110151081 - Butter and process for obtaining same: The present invention relates to a new butter and a process for preparing same comprising: (a) grinding and mixing the starting ingredients, and (b) heat treatment at a temperature comprised between 70-150° C., wherein the starting ingredients comprise: (i) a fat selected from among cream, butter, anhydrous milk fat and... Agent: Corporacion Alimentaria Penasanta, S.a.

20110151082 - Food product forming apparatus and process: The present invention is related to a food product-forming apparatus, with a movable form-body, in which the food product is formed, and a knock out cup, which executes a knock-out-movement, that removes the food product from the form-body, whereas the knock out cup comprises an at least partially permeable bottom,... Agent: Cfs Bakel B.v.

20110151083 - Cartridges for storing food materials and methods and apparatus for processing food materials stored within such cartridges: The present invention relates in general to cartridges for storage and processing of pre-formulated food materials, and methods and apparatus for processing the food materials stored within such cartridges. More particularly, the present invention relates to a unique, fully recyclable food cartridge, comprising an annular cylindrical container within which the... Agent:

20110151084 - System and method for maintaining perishable foods: Disclosed are systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The methods can be used to transport or store the foodstuff for an extended period of time. The methods preferably use a low oxygen gas source to maintain a reduced oxygen level in the... Agent: Global Fresh Foods

20110151085 - Universal and restrictive enclosures for safely repressurizing sparkling wines and other carbonated beverage: The present disclosure is related to illustrative embodiments of an apparatus and method for maintaining carbonation of sparkling beverages, such as sparkling wines, cocktails, and non-alcoholic beverages such as sodas and coffee. A transparent, shatter-resistant, height-adjustable carbonation enclosure is used to contain an opened bottle of a sparkling beverage. An... Agent: Perlage Systems, Inc.

20110151086 - Grain or legume having increased content of functional component and a manufacturing method thereof: Grain or legume having an increased content of a functional component (γ-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative... Agent: Satake Corporation

20110151087 - Portable and compact grill apparatus: A portable and compact grill apparatus can be implemented in the form of free standing portable propane fueled cooking device, which utilizes one or more legs (e.g., four legs) to support the cooking surface. The device permits a standard propane tank to fit between the legs and directly under the... Agent:

20110151088 - Heat flux freezer control apparatus and method: Apparatus and method embodiments for reducing the temperature of a product include a housing having a chamber therein, and an inlet and an outlet in communication with the chamber; a plurality of zones in the chamber between the inlet and the outlet and arranged in descending order of heat transfer... Agent:

20110151089 - Composition containing magnesium glutamate which can enhance the saltiness of foods and drinks: A composition which enhances the saltiness and the salty flavor of food or drink, and a method for enhancing the saltiness and the salty flavor of food or drink are described. The composition contains magnesium glutamate, and can be used to improve a decrease in the taking ratio of a... Agent:

20110151090 - Sorghum antioxidant food product: The present invention is related to processes for the manufacture of a cereal product having an improved anti-oxidant content with high ORAC values and the product thereof. In addition, the present invention relates to a method of using this product to increase the anti-oxidant levels of a mammal. The milled... Agent: New Industries

20110151091 - Gluten quality wheat varieties and methods of use: This invention relates generally to wheat varieties comprising high gluten strength, content or quality; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain products. In particular examples, a wheat variety comprising high gluten strength content or quality is designated AZCABR4421W, ARGIMI7232W, COI565W,... Agent: World Wide Wheat, L.L.C.

20110151092 - Gluten quality wheat varieties and methods of use: This invention relates generally to wheat varieties comprising high gluten content; to identity-preserved grain products (e.g. flour) produced therefrom; and to baked goods prepared from said identity-preserved grain products. In particular examples, a wheat variety comprising high gluten content is designated AUBR31101W, AUIMIW30494, AUBR31109W, AUBR31117W, AUBR31059W, or AUBR30450W. In some... Agent: World Wide Wheat, L.L.C.

20110151093 - Uses of bran from tannin and black sorghum as a cocoa extender and natural colorant: The present invention contemplates a formulation comprising an amount by weight of cocoa and an amount by weight of a sorghum bran-based cocoa extender wherein the bran fraction is selected from non-tannin sorghum, low tannin sorghum, high tannin sorghum, black sorghum, black tannin sorghum and mixtures thereof. In one embodiment,... Agent: The Texas A&m University System

20110151094 - Method of reducing the enzymatic digestion rates of starch granules in food and food products produced therefrom: The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed by the chemical reaction of at least a crosslinkable polysaccharide that has been pre-mixed with... Agent: Nestec S.a.

20110151095 - Composite dessert and process for preparing the same: The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, (ii) at least one edible inclusion made of:—a fermented or non-fermented milk-based product, and/or—a puree, spread, pasta, filling composition, cream, foamed composition or mousse comprising... Agent: Nestec S.a.

20110151096 - Low-carbohydrate digestible hydrocolloidal fiber compositions: A novel low-carbohydrate digestible hydrocolloidal composition is separated from a cereal-based substrate by means of a specific sequence of steps for treating an aqueous slurry of the substrate. These all-natural compositions are low in digestible carbohydrates, principally starches, and rich in soluble fiber, principally β-glucan, as well as proteins. The... Agent:

20110151097 - Water-dispersible compositions for food applications: A method of making a water-dispersible composition comprises coprocessing a microcrystalline cellulose wetcake and at least one starch by co-attrition to form an admixture comprising colloidal microcrystalline cellulose and said at least one starch. The admixture is subsequently dried. Optionally, the admixture may be combined with an additional hydrocolloid, such... Agent: Fmc Corporation

20110151098 - Food comprising alkalized cocoa shells and method therefor: The present invention provides a food comprising at least 30 mass % alkalized cocoa shells based on the total mass of alkalized cocoa shells and cocoa powder in the food. Also provided is a method for manufacturing the food comprising (i) alkalizing cocoa shells which have been separated from cocoa... Agent: Kraft Foods R&d, Inc.

20110151099 - Extended shelf life and bulk transport of perishable organic liquids with low pressure carbon dioxide: Carbon dioxide is dissolved in liquid dairy products loaded and transported in bulk containers so as to improve product shelf life, thereby providing options for more economical shipment, as by rail and ocean vessels and for extended transport by truck and to facilitate extended storage of perishable products and to... Agent:

20110151100 - Green process for production of biosurfactants or biopolymers through waste oil utilization: The proposed patent describes a commercially viable process for production of biosurfactants and biopolymers by employing environmentally safe utilization of waste oil after recycling or during the early stage recycling. The process described eliminates use of strong solvents or acids during the process as has been suggested by other inventors.... Agent:

20110151101 - Oil-and-fat composition and plastic oil-and-fat composition: Disclosed is a plastic oil-and-fat composition which is suitable for use applications such as kneading, a spread, a coating cream, a sand cream or the like and contains a trans fatty acid at a low content. Also, disclosed is an oil-and-fat composition for use in the plastic oil-and-fat composition. The... Agent:

20110151102 - Fat or oil composition: To obtain a fat or oil composition which can make a delicious deep-fried food, which is coated with batter having a good dispersibility, and has improved flavor and texture, provided is a fat or oil composition containing 20 wt % or more of diacylglycerol and sucrose fatty acid esters, in... Agent: Kao Corporation

20110142985 - Additive for animal feed and method for the preparation thereof: The invention relates to an additive intended in particular to promote feed uptake by animals such as piglets. This additive is in the form of granules each comprising at least one active plant extract and/or at least one flavouring incorporated into a matrix, each granule having a coating which comprises... Agent: Pancosma Societe Anonyme Pour I'industrie Des Produits Biochimiques

20110142983 - Agent for inhibiting postprandial increase in blood neutral fat level and foods containing the same: The present invention herein provides an agent or a food for inhibiting a postprandial increase in blood neutral fat level. The agent or food comprises, as an effective component, a water-soluble and hardly digestible starch decomposed product having a content of hardly digestible components of at least 35% by mass.... Agent: Matsutani Chemical Industry Co., Ltd.

20110142984 - Pasta composition for dehydrated food matrices: The present invention relates to a dry pasta composition comprising a combination of protein and fibres including beta-glucans which has a particularly satiating effect when rehydrated and consumed. A part of the protein is dairy protein. It is suitable for use in instant food products such as dehydrated soup and... Agent: Nestec S.a.

20110142986 - Transconjugants of lactic acid bacteria: The present invention relates to the field of dairy science. In particular, the present invention relates to methods for improving dairy starter culture quality as well as food products that can be obtained using such methods.... Agent: Danmarks Tekniske Universitet

20110142987 - Use of proline specific endoproteases to hydrolyse peptides and proteins: The present invention relates to a process for the proteolytic hydrolysis of a peptide or a polypeptide, said peptide or polypeptide comprising 4 to 40, preferably 5 to 35, amino acid residues and said peptide or polypeptide is not hydrolysable by subtilisin whereby said peptide or polypeptide is hydrolysed by... Agent: DsmIPAssets B.v.

20110142988 - Method for producing dough and method for producing bread: A method for producing dough includes a grinding process #20 of grinding grains by rotating a grinding blade in a mixture of cereal grains and liquid, and a kneading process #30 of kneading a dough material constituted by the mixture of the ground grains and the liquid with a kneading... Agent:

20110142989 - Hydrolysed casein product comprising tripeptides ipp and/or vpp: Process for the preparation of a hydrolysed casein product comprising tripeptides VPP, IPP and /or LPP, wherein a substrate comprising casein or casein fragments is subjected to enzyme treatment wherein the enzyme is derived from Aspergillus, wherein the enzyme concentration is 2-10 wt. % based on casein and that the... Agent:

20110142990 - Polyphenol - containing products: The invention relates to polyphenol-rich products of plants and also to a method of producing these products. In addition, the invention relates to the use of the polyphenol-containing products for producing foods, food supplements, dietetic foods and cosmetics; and also foods, food supplements, dietetic foods and cosmetics which contain such... Agent:

20110142991 - Method for treating feed silage for ruminants and feed silage additive: e

20110142992 - Meat based food product: The present invention is related to a method for producing a meat based food product by treating meat with a phospholipase, to a meat based food product obtainable by the method of the invention and to use of a phospholipase for producing a meat based food product.... Agent: Novozymes A/s

20110142993 - Method for making pet and animal comestibles: A method for making chew products for pets and domesticated animals includes selecting raw ingredients from animal and plant sources. Offal is separated from ingredients, which are then combined to form a base or base materials. The base materials are uniformly saturated with a digestive enzyme or a mixture of... Agent:

20110142994 - Novel starch composition and method to produce a baked product: The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe.... Agent:

20110142995 - Coconut juice beverage with vitamins or minerals or both: A beverage using coconut juice as a sole fluid base supplying water, fortified with one or more nutrients such as vitamins and minerals. The nutrient may be of a type which is insoluble in water, and has been artificially solubilized for compatibility with the fluid base. The beverage may be... Agent:

20110142996 - Portion capsule and use of a portion capsule: A portion capsule for preparing a beverage is proposed, having a substantially frustoconical or cylindrical base element, which has a cavity for accommodating a beverage raw material, and a membrane which closes the cavity, with a wall region of the base element having a plurality of channels.... Agent:

20110142997 - Closure for dispensing pressurized or carbonated beverage from a container, container using said closure and a set comprising said container and closure: Closure for a container for keeping pressurized or carbonated beverage, comprising means for dispensing the beverage from the container so that dispensation of gas not being dissolved in the beverage is prevented or reduced until all beverage has been dispensed, and being provided with means for permitting, preventing and optionally... Agent:

20110142998 - System and method for operating rotisserie oven: An oven for performing a rotisserie cooking operation includes an oven cavity having a door for selectively accessing the oven cavity, at least one heating element for heating the oven cavity and a rotisserie arm adapted to support a food product within the oven cavity. A motor is operatively coupled... Agent: Whirlpool Corporation

20110142999 - Batter and method for preparing a pasta:

20110143000 - Photonic wine processor: An apparatus and method for modifying the organoleptic properties of a beverage, such as wine in a bottle, said apparatus having a least one light-source, said light-source applying peak wavelengths at intensities and time durations optimal for modifying said beverage's organoleptic properties.... Agent:

20110143001 - Date kernel preparation: Provided is a preparation including a roasted date kernel blend and at least one thickener, a beverage thereof, a process for the production thereof and a process for producing the beverage.... Agent: Green Life Caf&#xc9 Ltd.

20110143002 - Method of application of body taste enhancer comprising long-chain highly unsaturated fatty acid and/or its ester: Thus, the present invention is related to a method for enhancing or making better body taste or taste of the foods by adding n-3 long-chain highly unsaturated fatty acid having 20 or more of carbon atoms and 3 or more of double bonds, or adding n-6 long-chain highly unsaturated fatty... Agent: J-oil Mills, Inc.

20110143003 - Non-porous moisture and gas permeable films: A film comprises or is produced from a composition comprising a blend of a polyamide and an organic acid modified ionomer having its acid moiety at least partially neutralized to salts containing a majority of alkali metal ions, and the composition optionally comprises a compatibilizer selected from dicarboxylate-containing polymers, softened... Agent: E. I. Du Pont De Nemours And Company

20110143004 - Maturation or ripening inhibitor release from polymer, fiber, film, sheet or packaging: Thermoplastic polyolefin polymer compositions, polymer chips, fibers, woven or nonwoven fabrics, films, closures, and laminates include a polymer and cyclodextrin compound with a volatile maturation inhibitor or an olefinic ethylene receptor antagonist in respiring produce materials. The polymer composition can also include a cyclodextrin-modified polymer or a substituted cyclodextrin. Olefinic... Agent: Cellresin Technologies, LLC

20110143005 - Methods for the application of ingredients to the inside of a straw: Methods of coating the interior surface of a hollow tubular structure, in particular a drinking device, and more particularly a drinking straw, with an edible composition to impart a desirable modification to a beverage that is drunk through the straw. The edible composition comprises an adhering agent and a powdered... Agent:

20110143006 - Device and method for frothing a liquid: A device for producing froth comprises means (1) which are adapted to perform a pumping function and to perform a mixing process of at least one liquid and a gas at the same time. Furthermore, the device comprises suitable means (2) for supplying the liquid and the gas to the... Agent: Koninklijke Philips Electronics N.v.

20110143007 - New polydextrose material: The present invention discloses a new type of water-soluble polydextrose. This new type of polydextrose contains at least 75% by weight of saccharide molecules having a degree of polymerisation (DP) of 5 or more and characterised in that the non-digestible fiber content is at least 80% by weight. Further, the... Agent: Cargill, Incorporated

20110143008 - Frozen slush drink: A new formulation for frozen slush, flavored drinks is presented. A formulation has been found that will allow the formulation of tea, herbs or other plant extract based frozen slush drinks. The formulation is stable to freezing and thawing. The drink may be locally made and immediately consumed and also... Agent:

20110143009 - Stabilizers and compositions and products comprising the same: Compositions comprising microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them. Additionally, there are also described edible food products and industrial suspensions formed from these compositions.... Agent: Fmc Corporation

20110143010 - Stabilised particles in an alcoholic beverage: The invention relates to an alcoholic beverage containing between 15 and 150 g/l of a particulate nut material, wherein the nut material has a particle size, preferably bimodal, between 0.05 and 200 ?m and the beverage contains 5 between 0.2 and 1.0 wt. % of a stabiliser comprising microcrystalline cellulose... Agent: Campina Nederland Holding B.v.

20110143011 - Granola cereal and methods of making the same: A method of making a cereal product in one embodiment includes mixing at least the following ingredients together to form a primarily granular mixture: between about 50% and about 90% oats, a non-sugar sweetener present in a volumetric ratio of from about 1:1000 to about 1:3000, between about 1% and... Agent:

20110143012 - Methods of algae harvesting utilizing a filtering substance and uses therefor: Methods of harvesting algae, and using algae as a biofuel, livestock feed, or food supplement are provided. The methods comprise contacting liquid algae suspensions with a filtration media. Depending upon the filtration media, the resulting algae and filtration media admixture is then utilized as a biofuel, livestock feed, food supplements,... Agent:

20110143013 - Zein composition and methods of production: A high cysteine content zein composition is provided. A method and system for the manufacture of the bioproduct is likewise disclosed herein.... Agent: Poet Research Incorporated

20110135782 - Nutritious floating fish food: A floating fish food composition is described that comprises kibble and freeze-dried fruits and vegetables.... Agent:

20110135784 - Barley with low levels of hordeins: The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain... Agent:

20110135786 - Cocoa-based exercise recovery beverages: The invention provides, in one aspect, a method of producing a ready-to-drink cocoa beverage containing high levels of beneficial cocoa flavanols or cocoa polyphenols and with a particular ratio of carbohydrates to protein. The beverages can advantageously be used in an exercise recovery regimen. Cocoa solids levels in the beverages... Agent: The Hershey Company

20110135783 - Fruit and vegetables powders with organic sugar alcohols: Snacks comprising an organic sugar alcohol and methods for administering servings of fruits and vegetables are provided. In a general embodiment, the present disclosure provides a snack comprising an elongated container containing a composition including an organic sugar alcohol, and a powder such as, for example, a fruit powder, a... Agent: Ellen's Organics, Inc.

20110135785 - Methods for improving hepatic and immune function in an animal: The invention encompasses compositions and methods for improving animal health and in certain embodiments to compositions and methods for improving hepatic and immune function in aged felines.... Agent: Hill's Pet Nutrition, Inc.

20110135787 - Deodorizing composition using peroxidase under neutrality: Provided are a deodorizing composition which contains a highly safe natural plant extract that can be used in foods without anxiety as an active ingredient, and has a high deodorization effect even under a neutral condition, and a food and drink article containing the deodorizing composition. The deodorizing composition is... Agent: Lotte Co. Ltd.

20110135788 - Polysiloxane (silicone) treatment composition for suppression of mold and spoilage on animal feed and forage, and methods of using same: Polydimethylsiloxane and/or siloxane (silicone)-derived chemical compounds are used to coating harvested forages to protect against rain and/or other weather damage and to suppress mold and spoilage in harvested forages. The PDMS compound and derivatives thereof are also found to suppress the damage resulting from oxidation within the feedstuff mass. When... Agent:

20110135789 - Composition for the release and protection of instant active dry yeasts: The present invention provides a composition for preserving the stability, the fermentative activity and for favouring the release of instant active dry yeasts. A composition of the invention can be in liquid, pasta-like or powdered form. The invention concerns also the method for preparing said composition and its different applications.... Agent: Puratos N.v.

20110135790 - Liquid bread improver, the use and the process for producing thereof: The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use thereof, and to a process for producing a liquid bread... Agent:

20110135791 - Concentrate composition for providing edible calcium-fortified products using stabilized buffering protein component: A calcium-fortified concentrate having calcium citrate malate in an amount providing a level of solubilized calcium of at least about 0.2% by weight of the concentrate, and a level of total acids sufficient to impart a pH of about 4.2 or less to the concentrate; and a stabilized buffering protein... Agent: The Coca-cola Company

20110135792 - Sandwich and method for forming: A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich insert includes a filling that is completely enveloped by a yeast-leavened dough.... Agent: Arlington Valley Farms LLC

20110135793 - Package for ready-prepared foods: The invention relates to a package for ready-prepared foods, which comprises a dish (1) containing packed food that has been cooked in the dish, and a lid heat-sealed to the rim flange (2) of the dish. Upon cooking grease lands onto the rim flange, the detriment of which caused to... Agent: Stora Enso Oyj

20110135794 - Process for producing precisely shaped grain based products: A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first... Agent:

20110135795 - Tamale maker: A device and method for making Tamales having: a lower surface, an upper surface, connecting means for attaching said upper surface to the lower surface, the lower surface has means for receiving a tamale wrapper, the upper surface has a cut out portion in the middle of the upper surface... Agent:

20110135796 - High solids adsorbent formulation and spry drying: An adsorbent composition prepared based on high solids formulation containing a clay, a binder precursor, optionally an adsorbent additive, a slurring agent and a process for preparing a shaped microspherical adsorbent product to be used in animal feed for reducing feed contamination and preventing bacteria growth and feed spoilage.... Agent:

20110135797 - Flocculation method: A method is further provided for separating fine solids and water from a suspension comprising finely divided solids in water. The method involves dispersing, at increasing concentrations, a charged particle hybrid polymer (CPHP) flocculant into the suspension to determine a minimum concentration of CPHP flocculant above which a freely draining... Agent: Alberta Innovates - Technology Futures

20110135798 - Microcrystalline cellulose compositions: Ultra-fine microcrystalline cellulose compositions are disclosed which comprise co-attrited microcrystalline cellulose and a hydrocolloid. The compositions have a mean particle size of less than 10 microns. The compositions are prepared by subjecting a high solids mixture of microcrystalline cellulose and a hydrocolloid to high shear forces in the presence of... Agent: Fmc Corporation

20110135800 - Dietary supplement composition for blood lipid health: A method for enhancing gastrointestinal motility in humans and other mammals comprises administering a therapeutically effective amount of a composition having one or more long chain (C24-C36) primary alcohols as policosanols dispersed in one or more food-grade fats or oils, wherein the particle sizes of the alcohols are substantially less... Agent: U.s. Nutraceuticals, LLC D/b/a Valensa International

20110135801 - Flavor oil emulsions: Described are flavor oil emulsions, comprising at least one flavor oil and a water soluble cellulose ether present in an amount sufficient to produce a stable emulsion.... Agent:

20110135799 - Thickened beverages for dysphagia: The present invention relates to thickened beverage compositions. More particularly the invention relates to beverage compositions thickened for the management of dysphagia. More particularly this invention relates to the production of thickened beverages by a dispensing machine that is also capable of dispensing non-thickened beverages.... Agent: Simply Thick LLP

20110135802 - Dairy containing beverages with enhanced flavors and method of making same: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.... Agent: Starbucks Corporation D/b/a Starbucks Coffee Company

20110135803 - Dairy containing beverages with enhanced flavors and method of making same: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.... Agent: Starbucks Corporation D/b/a Starbucks Coffee Company

20110135804 - Vegetable drink composition: A vegetable drink composition containing (A) from 0.1 to 15% by weight of one or more substances selected from the group consisting of water-soluble acidic polysaccharide dietary fiber, water-soluble neutral polysaccharide dietary fiber, and indigestible oligosaccharide; (B) 65% by weight or more of water; and (C) one or more vegetable... Agent: Kao Corporation

20110135805 - High diglyceride structuring composition and products and methods using the same: Novel structuring compositions and food products including those compositions are provided. The compositions comprise a mono- and diglyceride mixture and have high levels of β′ crystals and small average crystallite sizes. They can be incorporated into intermediate food products such as shortenings and margarines, which can then be used to... Agent:

20110129562 - Nanosized carotenoid cyclodextrin complexes: Methods for the preparation of nanosized nutrient formulations for enhanced absorption of nutritional agents. The methods include the complexation of cyclodextrin with carotenoids and incorporation of the complexes into the nutritional supplements without intermediate collection, isolation, and drying steps.... Agent:

20110129564 - Continuous formation of center-filled chewing gum: A system for producing pieces of center-filled chewing gum includes an extruder, at least one measuring apparatus, and a control system. The extruder is extruding a gum rope having geometrical characteristics. The at least one measuring apparatus measures data related to at least one of the geometrical characteristics, and the... Agent: Gumlink A/s

20110129563 - Multi-region confectionery: A multi-region confectionery composition includes a first region including a particulate material having a negative heat of solution and a second region at least partially surrounding the first region to create one or more cavities that are filled by the first region. The second region includes a soluble chewable matrix.... Agent: Cadbury Adams Usa LLC

20110129565 - Process for producing acidulated 50% concentrated solution and dry powder of peptides from protein products and waste of animal, fish and aquaculture origin: The present invention is directed to a process for the production of wet solutions of peptides concentrated to 50% or dry peptides, for human and animal consumption, using as raw material secondary products generated in the production of protein food for human consumption, which is started with a low temperature... Agent: Ingenier&#xcd A Ramfer Ltda

20110129566 - Functional enhancement of yeast to minimize production of ethyl carbamate via modified transporter expression: The invention provides a Saccharomyces cerevisiae strain that is transformed to constitutively express DUR3, encoding a urea transporter protein, under the control of the phosphoglycerate kinase (PGK1) promoter and terminator sequences, resulting in reduced nitrogen catabolite repression, wherein said transformed yeast strain may be further transformed to constitutively express a... Agent: The University Of British Columbia

20110129567 - Novel breadmaking yeast strains: The disclosure relates to novel baker's yeast strains, fresh and dry baker's yeasts obtained from said strains and the use thereof in bread-making, said strains being effecting on sugar-free doughs and/or lightly sweetened doughs, optionally in the presence of mould inhibitors.... Agent: Lesaffre Et Compagnie

20110129568 - Process for producing fermented milk and fermented milk: Provided is a process for producing fermented milk which makes it possible to effectively prevent increases in acidity in the fermented milk during transportation and storage, and also makes it possible to produce fermented milk with a good flavour. Bacteriocin-producing lactic acid bacteria and/or a culture or fermentation product thereof... Agent: Meiji Dairies Corporation

20110129569 - Method to produce fried vegetable products: The invention relates to a method for the preparation of fried vegetable products. In particular, it relates to a method for the preparation of fried vegetable products which have been subjected to an asparagine-reducing enzyme. The method comprises reducing the amount of enzyme product formed on the surface of the... Agent: DsmIPAssets B.v.

20110129570 - Fermentation process: The present disclosure relates in one embodiment to a method of producing a fermented food, wherein a raw food material is combined with a starter culture for fermentation, wherein at least one microorganism of the genus Bacteroides and/or at least one microorganism having at least a cell surface structure which... Agent:

20110129571 - Snack/convenience foods and the like having external and/or internal coating compositions: The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food... Agent:

20110129572 - Dough with fructan and fructan-degrading enzyme: The present invention relates to a dough comprising at least one fructose-containing polysaccharide and at least one enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose; it also relates to a method of making said dough, a baked product made from said dough, a method... Agent: Novozymes A/s

20110129573 - Soy protein-based nutritional formula with superior stability: The present disclosure relates to soy protein-based powdered nutritional formulas, such as infant or toddler formulas, that contain lutein and fructooligosaccharide (FOS). The FOS stabilizes lutein present in the formula, resulting in less lutein degradation over the shelf-life of the formula. When fed to infants, the nutritional formulas provide an... Agent:

20110129574 - Methods and compositions for filling fleshy fruits and vegetables: Systems and methods for filling a fleshy fruit or vegetable with a filler are described. Embodiments include tool having an expandable member that is expandable to an expanded position to make a cavity in the fruit and collapsible to a collapsed position for withdrawal from the fruit, with the expandable... Agent:

20110129575 - Batter compositions and methods of preparing and using same: The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or less, weight percentages based upon weight of the flour replacement ingredient; a... Agent:

20110129576 - Thermally shrinkable laminate film for deep drawing, packaged article, and method for packaging of cheese: The invention has for its object to provide a heat-shrinkable laminated film for deep drawing, which has an increased carbon dioxide transmission rate (CO2TR) and an enhanced ratio (CO2TR/O2TR) of carbon dioxide transmission rate-to-oxygen transmission rate (O2TR), and is less susceptible to pinholes. In the inventive heat-shrinkable laminated film for... Agent: Kureha Corporation

20110129578 - Automated fryer filtration device and method: An automated device and method for maintaining a level of oil in a fry vat having a volume includes sensing the level of oil in the vat. When the sensed level of oil in the vat is less than or equal to a first predetermined level, replacement oil is automatically... Agent:

20110129577 - Process and machine equipment for the control of quality of bakery products: In an industrial bakery system, the control of quality of bakery products is carried out by a process comprising submitting said products when present in their respective locations on a moulding plate to a first visiometric inspection step wherein they are inspected from above and digital image data are produced... Agent: De La Ballina Freres

20110129579 - Preparation of fibrous fiber and availability of it in the dressing/liquid food: The present invention relates to a low-calorie/low-fat dressing and mayonnaise formulation for which the emulsifying stability has been improved using fibrous fiber. More specifically, it relates to a low-calorie/low-fat dressing and mayonnaise formulation wherein the dietary fiber content and emulsifying stability are improved by carrying out a high-temperature heat treatment... Agent: Cj Cheiljedang Corporation

20110129580 - Method of aging black garlic: Provided is a method of aging black garlic, which in an embodiment involved the following procedures: classifying the garlic according to its condition and pre-treating it to achieve clean appearance; sealing the garlic in a vinyl pack by 10 kg and storing it in a tray; putting said tray in... Agent: Saenamhae Nonghyup

20110129581 - Modular infuser with continuous filter belt: A modular infuser includes a back plate assembly containing drive mechanisms and supporting a belt assembly, and infusing and mixing chambers. The belt assembly includes rollers rotating a continuous filter belt in either direction, an annular seal, and a funnel directing liquid to a removable, rotatable spout. The infusing chamber... Agent: Crane Merchandising Systems, Inc.

20110129582 - Method for producing instant noodles: The present invention provides a method for producing instant noodles having fresh noodle-like texture and flavor and having an excellent reconstitution property even if the noodles are thick. In the present invention, superheated steam flow is directly sprayed to raw noodle strings for 5 to 50 seconds such that a... Agent:

20110129583 - Acylamino acid compounds and food preparations containing same: An acylamino acid compound is described which can be used in food preparations to generate a savory tingling sensation without burning effect.... Agent: Nestec S.a.

20110129584 - Natural blue-shade colorants and methods of making and using same: Composition having a blue color including a buffer, an anthocyanin, and a divalent ion source. The composition may comprise an anthocyanin and a divalent ion source, wherein the average variation of ΔE*ab of the composition is less than 30% of the average variation of ΔE*ab of a control composition after... Agent:

20110129585 - Compositions: A fat continuous confectionery composition comprises less than 2% by weight of a fermentable sugar, and a sweetening component in an amount of at least 25% by weight of the composition. The sweetening component comprises at least 50% by weight non-hydrogenated isomaltulose and may also comprise at least 5% by... Agent:

20110129586 - White wheat varieties, and compositions and methods of using the same: This invention relates generally to certain improved white wheat varieties, and grain products comprising said improved white wheat varieties. In certain embodiments, wheat varieties are provided that exhibit advantageous traits of white coloration, high gluten strength, and/or reduced bitterness. In further embodiments, the invention is directed toward identity-preserved milled grain... Agent: World Wide Wheat, L.L.C.

20110129587 - Method for producing surimi and paste product from fish meat containing kidney: According to a method for producing a surimi by adding a protease inhibitor when producing a surimi from fish meat that contains kidney or tissue thereof, such as backbone meat, that is left over when using a filleting and deboning method to extract fillets from fish from which the head... Agent: Nippon Suisan Kaisha, Ltd.

20110129588 - Process for preparation of a gelatinous food product containing alcohol: A ready to eat gelatin containing alcohol that may be stored on a shelf indefinitely without refrigeration is made possible by the preparation of an at least partially hydrated gelatin blend and mixing spirits with the gelatin blend. Additional ingredients in either liquid or dry form may be added at... Agent: Metropolis Industries, LLC

20110129589 - Recycling resources between aging vessels: Systems and methods for accelerating the aging of distilled spirits are disclosed. The systems and methods may include increased reaction rates of ethanol with oxygen, acids, sugars, and/or other components within an ethanol mixture. The accelerated reactions may produce an aged alcohol in a matter of a few hours or... Agent: Ultra Maturation, LLC

20110129590 - Beverage product with resveratrol: A beverage product including water and a resveratrol solution, where the resveratrol solution contains a carrier solvent and about 0.5 wt % to about 10 wt % resveratrol. A method of producing a beverage product, including adding a resveratrol solution to a beverage solution, where the resveratrol solution contains a... Agent:

20110129591 - Thick juice beverages: A thickened juice beverage contains juice and homogenized pulp and/or homogenized finisher-derived solids. The beverage has a measured viscosity between about 50 and about 125 cps at the time of manufacture and the pulp or solids do not significantly change the smoothness or taste profile of the juice. The homogenized... Agent: Tropicana Products, Inc.

20110129592 - Sucrose polyesters: Disclosed herein are compositions that include a blend of sucrose polyesters, wherein each sucrose polyester includes a sucrose moiety and a plurality of fatty acid ester moieties, wherein a percentage range of the combined fatty acid ester moieties of the sucrose polyesters in the blend have a carbon chain that... Agent: