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Food or edible material: processes, compositions, and products October categorized by USPTO classification 10/11

20110262584 - Bile resistant bacillus composition: A bacillus composition characterized by fast germination and outgrowth in bile salts (simulated gut environment) and by producing a compound of interest. The bacillus composition may be used as supplement in animal feed where it has a probiotic (health promoting) effect and increases the digestion and availability of nutrients from... Agent: Chr-hansen A/s

20110262585 - Newborn infant formulas and feeding methods: Disclosed are newborn infant formulas comprising fat, carbohydrate, and from 0.5 to 2.5 g of protein per 100 ml of formula, wherein the formula has a caloric density of from 25 to 50 kcal per 100 ml of formula. Also disclosed are methods of administering the infant formulas to provide... Agent: University College London

20110262586 - Chewing gum and gum bases containing highly substituted starch short chain carboxylates: A chewing gum base which is cud-forming and chewable at mouth temperature contains water-insoluble highly substituted starch short chain carboxylate. The highly substituted starch short chain carboxylate may be plasticized to function as an elastomer in the gum base.... Agent: Wm. Wrigley Jr. Company

20110262589 - Dual laser scored blister package cover: A rupturable blister package multilayer cover sheet has top (3) and bottom (4) layers having dual aligned laser scores (6,7) and at least one non-laser scored intermediate layer (15).... Agent: Wm. Wrigley Jr. Company

20110262587 - Edible pet chew made from a single initially malleable sheet: An edible pet chew has a single sheet of a hardened chewable material dimensioned large enough and thin enough to be initially malleable for flexing, folding or rolling into a final shape. The single sheet is shaped into a final shape by flexing, folding or rolling and then hardened.... Agent: Petmatrix LLC

20110262588 - Multilayered sugar free isomalt 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:

20110262590 - Pizza kit and method for making pizza: There is a provided a pizza kit and a method for making a pizza from a kit. A package of powdered dough mix from the kit is opened. The powdered dough mix is poured into a bowl. The dough mix is mixed with an amount of liquid in the bowl.... Agent: Gallo Lea Organics LLC

20110262591 - Lipases with high specificity towards short chain fatty acids and uses thereof: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well asfunctional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy... Agent:

20110262592 - Cocoa butter equivalents produced by the enzymatic interesterification process and method for preparing the same: The present invention relates to a process for preparing hard butter having high SOS content by mixing oil for preparing butter with fatty acid or fatty acid ester, adding 1,3 regio-specific enzymes to the obtained mixture to carry out interesterification, distilling the obtained reactants to remove fatty acid, ethyl ester,... Agent:

20110262593 - Fermentation process: Provided is a fermentation process wherein green ripe uncured vanilla beans are incubated with [microbes] bacillus subtilis in isolated form to convert glucovanillin to vanillin while consistently forming a fully developed well-balanced vanilla aroma without off-notes.... Agent:

20110262594 - Method for the production of bread: A method for producing bread dough that when baked contains a porous crumb with larger air pockets comprising introducing a mechanical mixer, procuring dry components comprising flour and yeast, procuring liquid components comprising water, and mixing two or more portions of the liquid components with the dry components in two... Agent:

20110262595 - Antioxidant nutritional supplement: Disclosed is an antioxidant nutritional supplement including a vegetable mixture and a fruit mixture each having an antioxidant effect as indispensible ingredients. Since the antioxidant nutritional supplement is not a drug, it may have a low price and it may not have medical side effects even if it is taken... Agent: Naturalife Asia Co., Ltd.

20110262596 - Carbohydrate and electrolyte replacement composition: The present invention discloses novel compositions and methods. These compositions and methods may be used to attenuate or reverse the effects of dehydration or other adverse effects of exercise, heat or other activity which causes bodily fluid loss. The novel compositions comprise carbohydrates, electrolytes and water along with flavoring agents.... Agent: Stokely-van Camp, Inc.

20110262597 - Pod for dispersible materials: A pod for mixing an amount of a dispersible material with water. The pod may include a pod body having a lower aperture and a poppet positioned within the aperture. The poppet may be sized so as to seal the lower aperture until a predetermined pressure is reached within the... Agent: The Coca-cola Company

20110262598 - Moulding of chocolate: An apparatus and method for the manufacture of a chocolate piece or tablet having a core or cavity passing through the thickness of the piece or tablet which comprises a mould (10) comprising a surrounding wall (11) and base (12), a central aperture having a predetermined cross-sectional shape passing through... Agent: Nestec S.a.

20110262599 - Coating composition for frozen confections: A composition for coating a frozen confection is provided, the composition comprising from 63 to 70 wt % of a fat component comprising: 70 to 95 wt % of a palm oil fraction or blend of fractions which contains at most 8 wt % of S3 triglycerides and has a... Agent:

20110262600 - Blended beverages: A frozen or semi-frozen ingredient is pre-packed in a drinks vessel at a packing location. The pre-packed drinks vessel is then transported to a dispensing location remote from said packing location. Liquid is poured into the drinks vessel at said dispensing location and blended with the frozen or semi-frozen ingredient.... Agent:

20110262601 - Portion-controlled nutrition system and method using capsules: Nutritional delivery system using single-serve capsules comprising: a dispenser for a nutritional composition comprising means for providing water into a single-use capsule containing a portion-controlled serving of a nutritional formula; different types of capsules (10,11,12,13,14,15,16) being designed according to a nutritional feeding plan corresponding to persons or categories of persons... Agent: Nestec S.a.

20110262602 - A process for obtaining reconfigured rice from rice by-products used as raw materials, and reconfigured rice resulting from said process: This invention is a process to modify the physical and chemical characteristics of powder or flour obtained from rice by-products from the rice peeling and polishing process, generating reconfigured grains, similar in appearance, shape, consistency, and uses, to normal peeled and polished rice grains. Also, the invention allows adding additives... Agent:

20110262603 - Antimicrobial packaging system: Implementations of the present invention extend to sanitary systems, methods, and devices configured to package food items with an even coating of an accurate amount of sanitizing agent, such as an antimicrobial agent. In one implementation, an exemplary system comprises a combination of air nozzles, anti-bacterial spray nozzles or spray... Agent: National Beef Packing Company, LLC

20110262604 - Method and apparatus for producing blocks of cheese: A method for producing blocks of cheese from curd, wherein a curd mass is deposited in at least one cheese mold provided with a follower and in the at least one cheese mold is subjected to a vacuum treatment and pressing treatment, which pressing treatment is carried out while the... Agent:

20110262605 - Method of preparing dried pre-gelatinized rice: A method of preparing dried pre-gelatinized with excellent restoration characteristics and good texture is disclosed.... Agent: Cj Cheiljedang Corp.

20110262606 - Method for producing milk foam: A milk-foaming method including a preliminary preheating step during which milk is heated to a foam start production temperature between 30 and 40° C., and a foaming step during which air is added to said preheated milk such as to produce milk foam.... Agent: Seb Sa

20110262607 - Vibro-elastic helical conic aprons implemented in de- pulping machines for the selective processing of mixtures of green and ripe coffee cherries: The present invention belongs to the field of mechanics and refers to a device for selective processing of mixtures of green and ripe coffee cherries. Said device is a helical conic apron comprising vibro-elastic inserts which pliability allow them displace proportionally to the size and hardness of different coffee cherries.... Agent: Penagos Hermanos Y Cia Ltda.

20110262608 - Method and device for producing a product by microgelling and/or microparticulation of a preparation: A method for producing a product by microgelling and/or microparticulation of a preparation 4-containing whey proteins and a device for carrying out the method is provided. The method includes the preparation in a tank, and supplying the preparation 4 to a dispersal device. Shearing forces are constantly produced in the... Agent:

20110262609 - Extrusion processing of high meat quantity feeds using preconditioner with hot air input: The present invention is directed to improved preconditioners (12) especially useful for the production of high meat-content pet foods. The preconditioners (12) include an elongated housing (16) with one or more elongated, axially rotatable mixing shafts (18, 20) therein, each having a plurality of outwardly extending mixing elements (42, 44).... Agent: Wenger Manufacturing, Inc.

20110262610 - Wasabi leaf foods: A wasabi leaf food is provided in which an eating texture of which can be enjoyed while keeping the inherent fragrance in wasabi is provided. Therefore, the wasabi leaf food contains a wasabi leaf in an amount of 95% by mass, wherein a content of a leaf part of the... Agent:

20110262611 - Dough extruders and methods: A dough extruder is disclosed that is configured to provide a continuous dough rope suitable for cracker products using a straight extended low friction compression chamber and a die plate oriented substantially perpendicular to a laminar flow of the dough. In one embodiment, the extruder can have a compressive force... Agent:

20110262612 - Rosehip powder having small particle size: Rosehip powder has been finely ground such that it contains essentially no particles larger than 600 um when measured by laser diffraction. In one aspect of the invention (claim 1) 50% of the particles have a size of 100-150 microns. The fine powder can be used in foodstuffs which are... Agent:

20110262613 - Novel manufacturing method of abalone-oyster sauce and the product thereof: A method produces an abalone-oyster sauce prepared by mixing and processing abalone, oyster and tangle in a proper ratio and is for suitable for mass production and an abalone-oyster sauce obtains from an optimal compounding ratio of a composition to produce the most suitable flavor of abalone.... Agent:

20110262614 - Saponin with suppressed bitter taste: An object of the present invention is to provide a material containing a saponin wherein the bitterness peculiar to saponin is effectively suppressed. According to the present invention, a saponin, a phytosterol and/or a phytosterol ester, and a cyclodextrin are mixed to form a complex, so as to suppress bitterness.... Agent: House Foods Corporation

20110262615 - Apparatus for the production of a sparkling beverage: The present invention relates to an apparatus (1, 21) for the production of a sparkling beverage comprising a container (2) for containing the sparkling beverage having inlet and outlet openings (9, 13) respectively, detection means (3) of the level or of the weight of the sparkling beverage contained in the... Agent: Drive Beer S.r.l.

20110262616 - Fat composition: There is provided a fat composition that makes possible to prepare stir-fried food, deep-fried food or mayonnaise. The fat composition contains an emulsifier having an HLB of not more than 5 in an amount of 0.1 to 3% by weight.... Agent: J-oil Mills Inc.

20110262617 - Hydration process for a refried bean product: This application provides a process for producing a refried bean product. The refried bean product contains both homogenized cooked bean particles and larger sized cooked bean particles and provides a texture typical of refried beans. The present process includes hydrating dried beans in water a period of time sufficient to... Agent: Faribault Foods, Inc.

20110262618 - Pureed herbs, vegetables and/or spices composition and process for preparing it: The present invention has as an objective to provide a pureed herbs, vegetables, and/or spices composition which is of excellent sensoric quality, and which is microbiologically safe and stable upon storage. The invention provides a water-continuous herbs, vegetables, and/or spices composition, comprising from 1% to 60% by weight of one... Agent:

20110262619 - Polypeptide having phytase activity and increased temperature resistance of the enzyme activity, and nucleotide sequence coding said polypeptide: The invention relates to a recombinant DNA molecule coding a polypeptide having phytase stability after being expressed in a prokaryotic or eukaryotic host cell. Said recombinant DNA molecule comprises a DNA sequence selected from among a) DNA sequences coding a polypeptide that has phytase activity and is obtained by varying... Agent: Ab Enzymes Gmbh

20110262620 - 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:

20110256261 - Resistant food starches and methods related thereto: The present invention provides novel resistant starches, methods to make the resistant starches, and methods to use the resistant starches. These resistant starches may be used as an ingredient in a variety of foods to impart health benefits, such as: decreasing plasma insulin response; decreasing plasma glucose response; increasing colonic... Agent:

20110256260 - Methods and compositions for synthesis of long chain polyunsaturatd fatty acids: The present invention relates to fatty acid desaturases able to catalyze the conversion of oleic acid linoleic acid, linoleic acid to γ-linolenic acid, or of alpha-linolenic acid to stearidonic acid. Nucleic acid sequences encoding desaturases, nucleic acid sequences which hybridize thereto, DNA constructs comprising a desaturase gene, and recombinant host... Agent: Abbott Laboratories

20110256262 - Low moisture chewing gum: A chewing gum includes at least one biodegradable polymer and chewing gum ingredients, the chewing gum containing less than about 2.0 weight percent water of the chewing gum. A biodegradable chewing gum having low moisture has been provided in combination with an initial acceptable texture.... Agent:

20110256263 - Method for producing frozen dough: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough.... Agent:

20110256264 - Foodstuff: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.... Agent:

20110256265 - Targeting of active compounds to curd during cheese making: The present invention describes a hydrocolloid matrix in which an enzyme is entrapped. During the cheese making process this matrix can be added to milk. The enzymes are then mainly released from the matrix after that the separation of curd from the whey has taken place.... Agent: DsmIPAssets B.v.

20110256266 - Composition for making a dairy product: The present invention relates to improved bulk starter cultures and their use in the manufacture of fermented products. The present invention also relates to methods for making the improved bulk starter cultures.... Agent:

20110256267 - Stabilization of asparaginase: The present invention relates to stabilization of asparaginase enzymes.... Agent: Novozymes A/s

20110256268 - Oleaginous yeast food compositions: The invention provides novel oleaginous yeast biomass, yeast oil, food compositions comprising oleaginous yeast biomass, whole oleaginous yeast cells, and/or yeast oil in combination with one or more edible ingredients, and methods of making such compositions by combining oleaginous yeast biomass or yeast oil with other edible ingredients.... Agent: Solazyme, Inc.

20110256269 - Methods of obtaining sterile milk and compositions thereof: The disclosure provides a simple and effective methods for sterilization of milk without degradation or loss of biologically active agents in the milk and the products produced by such methods.... Agent:

20110256270 - Rice wrapper and wrapped rice: The present invention provides a rice wrapper, in which an outer film divided into two can be easily removed. One side part of the rice wrapper 10, which includes one part of the outer film divided along the dividable section and an inner film 16a connected to the one part... Agent:

20110256271 - Center-filled confection and method: A center-filled confection has a center comprising a center composition and a shell surrounding a liquid center. The said center includes a bulk sweetener and a fat having a slip melting point of 10 to 18° C. The said shell comprises a shell composition including less than or equal to... Agent: Cadbury Schweppes Asia Pacific Pte Ltd

20110256272 - Aseptically packaged nutritional liquids comprising hmb: Disclosed are nutritional compositions comprising a peroxide-treated aseptic package and a nutritional liquid contained therein, wherein the nutritional liquid comprises beta-hydroxy-beta-methylbutyrate (HMB) and at least one of fat, carbohydrate, and protein. The HMB provides a buffering effect in the nutritional liquid to thus minimize an acidic pH shift that is... Agent:

20110256273 - System for preparing coffee beverage: A system for preparing a coffee beverage, provided with a coffee making apparatus comprising a grinder for grinding coffee beans to obtain ground coffee, a coffee beverage preparation device arranged for, with supply of water to the ground coffee, preparing the coffee beverage, and a coffee outlet for dispensing the... Agent: Sara Lee/de N.v.

20110256274 - East-open package: Easy to open peelably sealed packages are disclosed which comprise a container having at least one surface of foamed poly(ethylene terephthalate), a product contained in the container and a lidding film containing the product and sealed to the periphery of the container, said lidding film having at least one surface... Agent:

20110256275 - Edible taco style food shell: A taco style shell for maintaining taco and other food ingredients within a defined space includes a pair of spaced apart sidewalls. The pair of sidewalls includes a first sidewall and a second sidewall interconnected by a taco shell base plus one vertical wall. Further, a generally rectangular sidewall barrier... Agent:

20110256276 - Fish sauce seasoning and preparation method of the same: The present invention relates to a preparation method of fish sauce seasoning, the method comprising: (a) decolorizing and deodorizing a liquid fish sauce; (b) concentrating the fish sauce from the step (a) and crystallizing salts contained in the fish sauce; (c) separating the fish sauce concentrate (b) and the crystallized... Agent: Cj Cheiljedang Corporation

20110256277 - Process for making a healthy snack food: The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing food slices from a starch-based food or... Agent: Frito-lay Trading Company, Gmbh

20110256278 - Whole oat microwavable baked items: A microwavable whole grain baked product prepared from a batter comprising whole grains, at least one leavening agent, at least one texturizing agent, and water.... Agent: The Quaker Oats Company

20110256279 - Infusion methods and products: The present specification provides, e.g., processes for infusing food bodies with infusion formulations, including long chain molecules such as soluble corn fiber, and provides food products infused with such formulations. Also provided are infusion formulations for performing such methods.... Agent: Ocean Spray Cranberries, Inc.

20110256280 - Stuffed-rim pasta/pizza maker: The apparatus has a hem former that is movable relative to a sheet of dough along an edge of the sheet of dough, for guiding the edge of the sheet of dough in a helical path and for forming a hem along the edge of the sheet of dough. A... Agent:

20110256281 - Cheese fabricating machine and method: Apparatus and methods for fabricating semi-solid food product such as cheese into bite-size or larger pieces by placing the product into a receptacle and pushing the product through a two-dimensional matrix of closely-spaced die apertures without disrupting the overall longitudinal conformation of the food product other than cutting the pieces... Agent:

20110256282 - Lipid-rich microalgal flour food compositions: Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.... Agent: Solazyme, Inc.

20110256283 - Method for preventing decomposition/deterioration of lipophilic component in the presence of water: Provided is a method for preventing decomposition/deterioration of a lipophilic component due to interaction with water, or due to interaction with light, enzymes, oxygen, or heat in the presence of water. The method for preventing decomposition/deterioration of the lipophilic component in the presence of water is characterized in that a... Agent: House Foods Corporation

20110256284 - Multi-temperature and multi-texture frozen food microwave heating tray: A multi-temperature and multi-texture frozen food microwave heating tray includes a first integral compartment defined by at least one sidewall and an upwardly convex bottom, and a second integral compartment defined by at least one sidewall and a bottom and comprising a microwave energy access modulating structure for one of... Agent: H. J. Heinz Company

20110256285 - Deep fryer and method for cooking food products: The flyer (1) for cooking a food product, comprises a main body (2) for housing a tilted container (3) adapted to receive the cooking oil, a tilted basket for containing the food product, positioned in an extractable manner in the container, first (30, 31) and second heating means (49), a... Agent: De' Longhi S.p.a.

20110256286 - Steam and platen toasting device: In accordance with the invention, a device and method for steaming and toasting food items is provided. The device is particularly suited for steaming and toasting hamburger sandwich bun heels and crowns. The device in accordance with the invention may include a steam outlet for steaming food items by impinging... Agent:

20110256287 - Steam injection cooking device and method: An apparatus and method are provided for steam injection heating of a food product contained in the interior of a container. The apparatus includes a steam generator for generating steam and a steam exit port that is in fluid communication with the steam generator. Steam is injected though the exit... Agent:

20110256288 - Food processing vat with zoned temperature control: A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side wall(s) of the vat. A heat transfer fluid may... Agent:

20110256289 - Coffee machine: The invention relates to a coffee machine comprising a boiler (1) for producing hot water and steam for the preparation of coffee or coffee-containing beverages. A coiled tubing (13) is located in the boiler for producing hot milk or milk froth. Thus, no separate heating element is required for producing... Agent: Steiner Ag Weggis

20110256290 - A glycerol derived material: A method of producing a solid glycerol derived material includes the steps of combining glycerol with a metal oxide, the glycerol having a water content of between about 5 and 50%, and the rate of combination of the glycerol and the metal oxide and the amount of the metal oxide... Agent: Bio-energy Ingredients Limited

20110256291 - Cyclic lipopeptides for use as taste modulators: The invention relates to the use of one or more cyclic lipopeptides, such as surfactins A, B, and C and derivatives and mixtures thereof, as a taste modulator and/or sweetness enhancer for comestible compositions containing at least one natural or artificial sweetener. The comestible compositions include food, beverages, medicinal products... Agent: Nutrinova Nutrition Special Ties & Food Ingredient Gmbh

20110256292 - Device and method for making food items: Devices and methods for preparing and packaging food items, such as sandwiches, for example, are provided. The devices and methods of the invention are particularly suited for efficiently making and packaging any type of sandwich. In one embodiment, the device can be a food assembly workbench that defines at least... Agent:

20110256293 - Method for making legume-based dough and nutritional products therefrom: Legumes having a raw moisture content of between about 19% to about 45% are pressure cooked to a moisture content of between about 42% to about 49%. The legumes may also be subjected to a low thermal stress dewatering at less than about 160° F. After grinding, additional ingredients such... Agent: Frito-lay North America, Inc.

20110256294 - Method for manufacturing of cube shaped processed fish and product obtained thereby: A method for manufacturing of a cube shaped processed fish is disclosed, which is fish fillet cut into a plurality of pieces to be conveniently eaten and widely used. The method includes forming viscous emulsion for shaping of fish fillet, forming a mixture of the viscous emulsion and the fish... Agent: Dongwon F&b Co., Ltd.

20110256295 - Method for preventing scorching of milk-based product: The invention relates to a method for manufacturing a milk-based product from which whey proteins such as beta lactoglobulm have been substantially removed, and to the use of such a product as a milk product to be heated in cooking.... Agent:

20110256296 - Aerated cheese and method: Aerated cheeses and methods of making aerated cheeses. Aerated cheese is formed of a solidified aerated molten cheese mixture. The cheese is prepared by aerating a molten cheese mixture with a gas in a high shear, aeration device to form an aerated molten cheese mixture and then cooling the mixture... Agent:

20110256297 - Nutritional emulsions comprising calcium hmb and soluble protein: Disclosed are nutritional emulsions comprising fat, carbohydrate, protein, and calcium HMB wherein soluble protein comprises from about 50% to 100% by weight of the total protein. Also disclosed are nutritional emulsions comprising fat, carbohydrate, protein, and calcium HMB wherein soluble protein comprises from about 50% to 100% by weight of... Agent:

20110256298 - Beer and beer-based beverages and method of modification of polyphenols and silicon content in these beverages: Beer and beer-based beverages in which the content of polyphenols and/or silicon is enhanced by the addition of polyphenols of Silybum marianum in a water-soluble form comprising their mixture with at least one basic amino acid or aminohexitol in the molar ratio of from 1:1 to 1:2 and/or by the... Agent:

20110256299 - Nutritional powders comprising spray dried hmb: Disclosed are nutritional powders comprising HMB and at least one of fat, carbohydrate, protein, wherein the HMB is spray dried with at least a portion of at least one of the fat, protein, and carbohydrate in the composition. Also disclosed is a method for making such powders comprising 1) preparing... Agent:

20110256300 - Edible fat powders: The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a gel strength of 5 to 3500 Pa. The invention further relates to a method of preparing a fat continuous spread... Agent:

20110256301 - Nutritional emulsions comprising calcium hmb: Disclosed are nutritional emulsions comprising fat, carbohydrate, protein, and calcium HMB, wherein the nutritional emulsion has a weight ratio of a soluble calcium binding capacity to soluble calcium of from about 2.3 to about 12.0. Also disclosed are nutritional emulsions comprising fat, carbohydrate, protein, and calcium HMB, wherein the nutritional... Agent:

20110256302 - Assembly for cooking elongated food products: An assembly for cooking food products in a substantially upright orientation comprising a mold housing including one or more food mold chambers, each structured to configure the food product being cooked to correspond to the interior dimensions and configuration of a mold chamber in which it was cooked. Each mold... Agent:

20110256303 - Process for crosslinking proteins with dihydroxyacetone: A process for cross-linking proteins, according to which the crosslinking agent is dihydroxyacetone and the proteins are chosen from proteins from animal tissues, from milk or from blood, such as in particular casein, gelatin or collagen; proteins from cereals, such as in particular maize, wheat or rice proteins; protein from... Agent: Roquette Freres

20110250311 - Formulations and methods for maintaining normal hormone levels: The invention provides methods for maintaining normal levels of catecholamines, glucocorticoids, adrenal steroids, and their related hormones in a human subject by administering Lycium plants or Lycium plant extract preparations, preferably goji juice. The invention also provides a food or dietary supplement formulation, which contains Lycium plants or Lycium plant... Agent:

20110250310 - Whey protein compositions, methods and uses: The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.... Agent:

20110250312 - Methods and systems for producing ethanol using raw starch and selecting plant material: 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 selecting plant material. Selecting can include excluding plant material that has been exposed to high temperatures or that has had high moisture... Agent: Poet Research, Inc.

20110250313 - Protein hydrolysate compositions: The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of polypeptides enriched in a 47 kDa fragment, wherein between about 10% and about 66% of the polypeptides are the 47 kDa... Agent: Solae, LLC

20110250314 - Activated cranberry powder: An active fruit powder is produced from fruits which include components resistant to digestion. The process includes macerating the fruit to yield a pomace slurry adding water to the process if necessary and adding enzymes to the slurry in an amount sufficient to provide the molecular breakdown of the cranberry.... Agent:

20110250315 - Method for preparing fermented tea using bacillus sp. strains (as amended): Disclosed is a method for manufacturing fermented tea having superior flavor using Bacillus sp. strains isolated from Korean traditional fermented foods.... Agent: Amorepacific Corporation

20110250316 - Method of manufacturing meat extract, and meat extract: Meat extract (warm and/or cold blooded animal) having a protein content of at least about 50% or greater and is substantially fluid or pourable at ambient temperature of about 15-25 degrees C. or more. The meat extract may have a viscosity ranging between about 1000 cP to no more than... Agent: Nutrition Research & Manufacturing, LLC

20110250317 - Infant or follow-on formula: The formula of the invention, intended both for infants and young children, comprises at least one LC-PUFA and at least one probiotic. The invention also pertains to methods of strengthening natural immune defences and promoting a healthy mental development in infants or young children by fully or partly feeding them... Agent: Nestec S.a.

20110250318 - Compositions and methods for fortifying a base food to contain the complete nutritional value of one serving of fruits and vegtables (\"sfv\") for human consumption: The described invention provides a method to determine a standard equivalent unit of nutrition in one serving of a weighted composition comprising a basket of fruits and vegetables representing at least 85% of all fruits and vegetables consumed in a defined geographical area; a method to fortify a base food... Agent:

20110250319 - Disposable capsule for the production of an aromatic beverage, method and process machine for making it: The disposable capsule for the production of an aromatic beverage comprises a container having a closed base which can be perforated for the inlet of water, and an open base closed by at least a filter through which the beverage can exit, said filter having a peripheral edge applied to... Agent: Technology For Beverage, S.r.l.

20110250320 - Package with indicia for consumer recall and excitement: A package comprising a graphic representation of a face construct. The face construct can comprise a background forming a facial region, a first eye and a second eye, and text in the form of a plurality of letters that form a concave contour. A package for holding a food product... Agent:

20110250321 - Oven baked pocket cheese: The present invention is directed to a baked cheese product having two opposing pieces of exterior cheese having outer edges. An interior food product of a different type of cheese or a non-cheese product has dimensions less than the dimensions of the exterior cheese. The interior food product is positioned... Agent:

20110250322 - Plastic packaged nutritional liquids comprising hmb: Disclosed are nutritional compositions comprising a plastic package and a nutritional liquid contained therein, wherein the nutritional liquid comprises beta-hydroxy-beta-methylbutyrate (HMB) and at least one of fat, protein, and carbohydrate. It has been found that HMB provides a buffering effect in the nutritional liquid to thus minimize an acidic pH... Agent:

20110250323 - Microwavable refrigerated scrambled eggs and process: A microwavable, refrigerated scrambled egg composition. The composition comprises a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry comprising pasteurized liquid... Agent: Cargill, Incorporated

20110250324 - Hydrosol based flavor delivery device: A handheld hydrosol delivery device includes a canister which is at least partially filled with a liquid formulation of one or more liquids and optional particles, and one or more propellants where at least one of the liquids, propellants, particles and combinations thereof is a flavor; a pressure valve which... Agent: Philip Morris Usa Inc.

20110250325 - Microwavable cooking implements and methods for crisping food items using the same: A cooking implement comprising a resilient cooking surface made of silicone and maintained at tension, the cooking surface comprising a plurality of holes and a support device having a curved periphery disposed about the periphery of the cooking surface to stretch and maintain the cooking surface at tension. The support... Agent:

20110250326 - Precoagulation, prehydration, and pregelatinization process for pet food composition: A process for making a pet food composition involves the steps of heating a meat portion above its denaturation point and pre-hydration and pre-gelatinization of a carbohydrate source and water to form a carbohydrate portion. The meat composition and the pre-hydrated and pre-gelatinized carbohydrate portion are combined in a cooker... Agent: Hil's Pet Nutrition, Inc.

20110250327 - Intermediate moisture bar using a dairy-based binder: A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that... Agent: Kraft Foods Global Brands LLC

20110250328 - Method for smoking of olives for eating: c

20110250329 - Method of manufacturing citrus snack using reduced pressure drying: Disclosed herein is a method of manufacturing citrus snacks. In this method, citrus fruits are sliced in a natural state and dried under reduced pressure so that the citrus fruits may be dried while containing the same nutrients as when fresh, thereby avoiding nutritional damage due to high temperature drying.... Agent: O'jeju Agro Foodtech Holdings, Inc.

20110250330 - Preservation of organic liquids: A method is provided for preserving cooking oil which may be cold or heated or during frying operations, which comprises in situ treatment of the oil withal least one oil-permeable cement body which has been hydraulically hardened from a paste comprising cement clinker and cement e.g. white OPC clinker and... Agent: Bbm Technology Ltd.

20110250331 - Thermal food cover and method: A thermal food cover comprises a first layer comprising a fabric material and a second layer coupled with the first layer and comprising an insulative material. The thermal food cover further comprises a third layer coupled with the first layer, and comprising a food-grade, thermally resistant, material. In another aspect,... Agent:

20110250333 - Process of brewing tea leaves contained in a capsule: The invention concerns a process for the preparation of a beverage in a beverage machine with a capsule comprising an enclosure containing tea leaves comprising the steps of: a) introducing water in the capsule to submerge the tea leaves in the capsule enclosure, then b) letting the tea leaves soak,... Agent: Nestec S.a.

20110250332 - Tea kettle with detachable infuser and integrated thermometer: A tea kettle and related methods for preparing an optimally flavored hot tea. The tea kettle is capable of heating water for steeping tea leaves and steeping the packaged or loose leaf tea leaves within the tea kettle. The tea kettle can include an integrated heating element for heating the... Agent:

20110250334 - Process to control color, moisture and acrylamide in thermally processed foods: A process for preparing a comestible product from a root vegetable, masa or fruit by first subjecting the starting product to a heating phase to reduce moisture content to a range of 3% to about 12% and then treating the product to an inert, virtually oxygen free, fast moving atmosphere... Agent:

20110250335 - Plant for drying and ripening food products and method for transferring such products within said plant: A plant has a line to convey trays and a processing chamber under modified atmospheric conditions that has a regulating chamber with gates at an entrance and a regulating chamber (9) with gates at an exit to introduce and extract trays with foodstuff. Before the input regulating chamber there is... Agent: Metalquimia, S.a.

20110250336 - Table top bun steamer and method: A cooking device is provided for steaming food items and transferring steamed food items from the device to a work surface. The device includes a platform for placing food items thereon mounted to a support for movement to and from food steaming and food removal positions. The food items can... Agent:

20110250337 - Methods and apparatus for producing multiple food extrudates: An apparatus (10) for forming a single extrudable food stream such as a cooked cereal dough into a plurality of differently colored and/or flavored dough streams is disclosed including an extruder (12) having screw augers (15) for advancing a plastic food mass, a head or manifold (118) for dividing the... Agent:

20110250338 - Adsorption purification of caramel: A process of purifying a caramel color solution comprising introducing the caramel color solution into an adsorbent wherein the adsorbent adsorbs 4-MeI to form a purified caramel color solution, and adding an acid to the purified caramel color solution to lower the pH to less than 5.... Agent: Pepsico., Inc.

20110250339 - Roasted coffee beans and a method of storing roasted coffee beans: The present invention provides roasted coffee beans that can be stored in the air without experiencing damage to the inherent taste and aroma of coffee and with the change in flavor over time and the oxidative deterioration being suppressed to ensure that they retain a satisfactory flavor. Specifically, ethyl isovalerate... Agent: Suntory Holdings Limited

20110250340 - Shelf stable nutritional liquids comprising beta alanine: Disclosed are shelf-stable nutritional liquids comprising beta alanine, protein, and a carbohydrate system, wherein the shelf-stable nutritional liquid includes a molar ratio of the DE of the carbohydrate system to the lysine amino nitrogen of the protein of less than about 1.0 and or a molar ratio of the DE... Agent: Abbott Laboratories

20110250341 - Silica containing particle: A silica containing composition is disclosed. The silica composition comprising a compound having the following formula (SiO2)x(OH)yMzOaF: wherein M optionally exists and said M is at least one of the following metal or metalloid cations: boron, magnesium, aluminum, calcium, titanium, vanadium, manganese, iron, cobalt, nickel, copper, zinc, zirconium, molybdenum, palladium,... Agent:

20110250342 - Pufa polyketide synthase systems and uses thereof: Disclosed are the complete polyunsaturated fatty acid (PUFA) polyketide synthase (PKS) systems from Schizochytrium, and biologically active fragments and homologues thereof. More particularly, this invention relates to nucleic acids encoding such PUFA PKS systems, to proteins and domains thereof that comprise such PUFA PKS systems, to genetically modified organisms (plants... Agent: Martek Biosciences Corporation

20110250343 - Fat crystallization accelerator: Provided is a crystallization accelerator capable of accelerating fat crystallization a short time during a production step of a product of margarine, shortening, chocolate, or hard butter to be used, for confectionery production or bread production. A phenomenon that sorbitan fatty acid ester having an esterification ratio of from 28... Agent:

20110250344 - Method for producing grape extract with high orac value, and grape extract so proudced: Grape material is processed to yield a grape extract high in concentrated polyphenols, with ORAC values exceeding at least about 10,000 μmol TE/g. The grape material is dried, and soaked in ethanol to commence desired concentrate extraction. Following ethanol removal, inactive residue is at least partially separated from the desired... Agent: Ethical Naturals, Inc.

20110250345 - Soybean cultivar s090252: A soybean cultivar designated S090252 is disclosed. The invention relates to the seeds of soybean cultivar S090252, to the plants of soybean S090252, to plant parts of soybean cultivar S090252, and to methods for producing a soybean plant produced by crossing soybean cultivar S090252 with itself or with another soybean... Agent: Stine Seed Farm, Inc.

20110244071 - Edible fat composition for enhancing bone strength: Disclosed is describes a method of increasing bone strength and/or increasing bone resistance to bending and/or improving bone architecture and/or maintaining bone status in a human, comprising administering to said human a composition comprising a fat source, wherein said fat source is a triglyceride fat source comprising triglycerides with 15-55%... Agent:

20110244072 - Modulation of infant fat mass: A method of reducing the accumulation of fat mass in a neonatal human infant at risk thereof which method comprises administering to the infant during at least a part of the neonatal period a therapeutic amount of a nutritional composition comprising proteins in an amount such that the composition contains... Agent: Nestec S.a.

20110244073 - Nutriment containing arabinoxylan and oligosaccharides: The present invention provides nutritional compositions, more particularly food supplements and processed food products, enriched with arabinoxylan-oligosaccharides and further comprising either or both water-unextractable arabinoxylans or water-soluble arabinoxylans. Preferably said nutritional compositions comprises both arabinoxylan-oligosaccharides and water-unextractable arabinoxylans.... Agent:

20110244074 - Enzymatic process: Provided is a process of forming a vanilla extract wherein green ripe vanilla beans are exposed to a high drying temperature, extracted with a solvent, and treated with beta-glucosidase enzyme to convert glucovanillin to vanillin enzymatically, thereby providing a vanilla extract with a good vanillin yield and complex well-balanced vanilla... Agent: Givaudan Sa

20110244075 - Method for preparing a dairy product: A method for preparing a dairy product in a production line, includes a step of continuously injecting at least one sterol and/or stanol ester through the production line at a predetermined temperature T1 no lower than the melting point of the ester, and particularly at a temperature of 35-80° C.,... Agent: Compagnie Gervais Danone

20110244076 - Carbonated dairy nutrient beverage and method of making a carbonated dairy nutrient beverage to supply the same nutrition of skim milk in the human diet: Carbonated dairy nutrient beverage solutions that supply essential nutrients in the human diet are disclosed. The solutions may contain per 8 oz., calcium, magnesium and potassium ions in the form of salts, vitamins A, D, C, and optionally lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation.... Agent:

20110244077 - Process and system for delivering fresh yogurt or kefir: A process for delivering to a retail location freshly prepared ‘Grade A’ yogurt or kefir with full undiminished concentration of probiotic microorganisms provides health benefits to customers. The yogurt manufacturing facility mixes cooled sterilized milk with a yogurt culture with low growth at 4° C. to 10° C. forming yogurt... Agent:

20110244078 - Mustard compositions: A white mustard essential oil having from about 30% to about 35% 4-hydroxybenzyl isothiocyanate, by weight. An enriched white mustard essential oil having about 30% to about 80% 4-hydroxybenzyl isothiocyanate, by weight. A food or beverage product can include the enriched white mustard essential oil. A flour including a mustard... Agent:

20110244079 - Method for producing an edible gas hydrate: A method for producing an edible composite of gas hydrate and ice is provided, the method comprising the steps of contacting an aqueous solution with carbon dioxide or nitrous oxide at a sufficiently high pressure to form a gas hydrate, but at a temperature preventing this; and then reducing the... Agent:

20110244080 - Flavour enhancer: The invention relates to the use of lactobionic acid, lactobionic-δ-lactone, a salt of lactobionic acid or a mixture thereof as flavour enhancer, in particular where the flavour that is enhanced is chosen from the group consisting of: acidic flavours, fruit flavours, sweet flavours, savoury flavours, and salt flavours. The invention... Agent: S&#xdc Dzucker Aktiengesellschaft Mannheim/ochsenfurt

20110244081 - Chocolate containing vitamin c and having a low glycemic load: A line of chocolate confectionery products that contains naturally occurring Vitamin C at a minimum percentage of 2% of the RDADV recommendation and 4% RDADV of fiber. The formulations contain at least 4% of the RDADV of at least 3 of the following vitamin and minerals: Potassium, Vitamin A, Vitamin... Agent:

20110244082 - Confectionery and methods of production thereof: The invention relates to a chocolate confectionery product comprising an extruded body portion, the body portion having at least one capillary or cavity disposed therein, the extruded body portion comprising a first chocolate component and the capillary or cavity containing a second chocolate component, wherein the first component is more... Agent: Cadbury Uk Limited

20110244083 - Delivery system for low calorie bulking agents: The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention... Agent:

20110244084 - Product mounting sheet: A product display sheet (1) comprises a display area (3) having a plurality of adhesive areas (7a-7h). Each adhesive area comprises one or more adhesive locations. Each adhesive area is further associated with one or more product identifiers.... Agent: Cadbury Uk Limited

20110244085 - Oxygen, water vapor, and carbon dioxide absorption in a single use container: The invention provides for an extended shelf life single portion package including a container having therein a material for mammal ingestion that degrades by exposure to oxygen, water vapor, or carbon dioxide, an absorber selected from at least one of a carbon dioxide absorber, water vapor absorber, and oxygen scavenger... Agent: Multisorb Technologies Inc.

20110244086 - Edible food transport base system and method of use thereof: A food transport system and edible food transfer base for producing a completed food product. The food transfer base allows a food preparer to easily, efficiently and quickly transfer one or more augmenting ingredients to one or more recipient ingredients so as to augment, change and improve the taste, aroma,... Agent:

20110244087 - Microwavable cooking implements and methods for crisping food items using the same: A cooking implement comprising a resilient cooking surface, a substantially rigid periphery surrounding the resilient cooking surface, a frame coupled to the substantially rigid periphery to provide a tensile force across the cooking surface and a support structure configured to provide an airspace beneath the resilient cooking surface. The microwavable... Agent:

20110244089 - Method of coloring panned confectioneries with ink-jet printing: A color coat is formed on a hard-panned, sugar shelled, pellet-shaped confectionery by placing at least one hard-panned, sugar shelled, pellet-shaped confectionery, preferably having an uncolored sugar surface, in functional association with an ink-jet head, applying at least a portion of a color coat to the hard-panned, sugar shelled, pellet-shaped... Agent: Mars, Incorporated

20110244088 - Multi-color crackers and method for making same: A method to produce a multi-characteristic dough sheet and the resultant food piece having distinct characteristic zones. In accordance with one embodiment of the present invention, the dough sheeting system involves sheeting a first dough component, extruding into pellets a second dough component, sprinkling the pellets onto the sheeted first... Agent: Frito-lay North America, Inc.

20110244090 - Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product: The invention also describes the meat substitute product which is obtained with the aid of the method according to the invention. Furthermore, the invention describes a ready to consume meat replacement product prepared by culinary processing of the meat substitute product which has been explained and has been obtained with... Agent:

20110244091 - Process for producing yogurt and cereal bars, rice pudding bars, and milk and cereal bars that provide handheld milk and cereal breakfasts: The present invention relates to a two-step cooking process for producing yogurt and cereal bars, rice pudding bars, and milk and cereal bars having surfaces and interiors comprised of soft, moist, fully-cooked milk-infused grain-chunks. Said bars provide handheld milk and cereal breakfasts. In the first cooking step, grain-chunks are only... Agent:

20110244092 - Protein product and process for making injectable protein product: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle... Agent:

20110244093 - Protein product and process for preparing injectable protein product: Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle... Agent:

20110244094 - Low calorie composite sweetener as sugar alternative and methods for producing the same: The invention provides a process for producing a low calorie composite sweetener as a sugar alternative. The invention further provides a low calorie composite sweetener that can be used in many products. The low calorie composite sweetener is useful as non-caloric sweeteners in edible and chewable compositions such as any... Agent: Purecircle Sdn Bhd

20110244095 - Method for coating food products: A method for coating food products includes applying, on food products, a composition containing one or more film-forming agents in a solvent, wherein application is carried out by atmospheric pressure showering of the composition or by immersion into the composition.... Agent: Xeda International

20110244096 - Preparation of an edible product from dough: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent... Agent: Novozymes North America, Inc.

20110244097 - Produce chamber with inflatable balloon seal: A produce chamber (1) is provided to subject produce in a crate (7) to a controlled atmosphere. The chamber (1) has at least one inflatable/deflatable balloon seal structure (15) for sealingly engaging with a side wall of a produce crate (7) which has at least one opening (13) in a... Agent:

20110244098 - Boil kettle filtration system and process: An improved system for filtering particulate matter from a liquid in a brewing pot. The improvement includes a filter assembly positioned about a drain tube. The filter assembly has a screen member surrounded by a shield member. The shield member is positioned between the drain tube and the particulate matter... Agent:

20110244099 - Liquid food preparation system for preparing a liquid food by centrifugation: A system for preparing a liquid food from a food substance comprising a device and a capsule removably insertable in the device, by passing water through the substance in the capsule. The device includes a water injection head for injecting water in the capsule and a capsule holder for holding... Agent:

20110244100 - Method for removing waste products obtained by a process for extracting juice, or puree, from vegetable or animal food, and apparatus therefor: A method for removal of waste material in a process for extracting puree, or juice, from a starting product based on vegetable or animal food comprising a step of feeding a measured amount of starting product to a machine for extracting puree (101). The starting product can be pre-treated, for... Agent:

20110244101 - Method and apparatus for extracting puree or juice from a vegetable or animal food: Method for extracting puree, or juice, from a starting product based on vegetable or animal food comprising a starting treatment step, for example a step of softening the food product obtaining a treated product (101). A deviation step lows (102), during which the treated product is selectively directed towards a... Agent:

20110244102 - Removal of reaction byproducts and impurities from caramel color and a shelf stable caramel color concentrate: Caramel color concentrates are prepared by subjecting a solution of caramel color to ultrafiltration through a semi-permeable membrane having a Molecular Weight Cut Off (MWCA) of no greater than 3000 Daltons to retain caramel solids, but remove 4 MeI and other salts. After ultrafiltration, the retentate is subjected to an... Agent: Pepsico, Inc.

20110244103 - Low sodium salt composition: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does... Agent:

20110244104 - Stable frozen aerated products manufactured by low-temperature extrusion technology: The present invention relates to stable frozen aerated products manufactured by low-temperature extrusion. In particular, the invention is concerned with a stabiliser system comprising native starch which can be used to impart stability on low-temperature extruded frozen products. A method of producing such frozen aerated confectionery product and the products... Agent: Nestec S.a.

20110244105 - Cheese with improved organoleptic and melting properties: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.... Agent:

20110244106 - Method of making standard of identity cream cheese that is flowable at refrigerated temperatures: A method of producing a standard of identity cream cheese that is flowable at refrigerated temperatures is provided. The method includes providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is then cooled while at least intermittently... Agent: Bc-usa

20110244107 - Method for manufacturing solid milk: A method for manufacturing solid milk includes a classification process for obtaining powdered milk having larger particle diameter than prescribed particle diameter by classifying the powdered milk which is an ingredient of the solid milk; and a compaction molding process for molding the solid milk by using powdered milk obtained... Agent: Meiji Co., Ltd.

20110244108 - Container for single-serve liquid/solid food product: A container that enables a food product with one or more pieces of solid food, such as soup, to be made utilizing a brewing machine. The container can be configured to hermetically contain a soup extract and dried pieces of solid food. The container can be pierceable to accommodate an... Agent:

20110244109 - Salad dressing: A method for preparation of salad dressing includes —mixing tomato based chili sauce with red wine vinegar, —stirring them creating a mixture left to rest, stirring and gradually adding salad oil forming a homogenized mixture left to rest —adding sugar and salt —stirring —adding oregano and black pepper —stirring —adding... Agent:

20110244110 - Hop alpha acid or hop oil content enhancer: wherein R1 and R2 each independently represents a hydrogen atom, an alkyl group, an acyl group, an alkoxycarbonyl group, an aryl group, or an aralkyl group; R3 represents a hydroxyl group, an alkoxy group, an acyloxy group, an alkoxycarbonyloxy group, an aryloxy group, an aralkyloxy group, or an amino group.... Agent: Cosmo Oil Co., Ltd.

20110244111 - Edible fat powders: The invention relates to edible fat powders having a full width at half maximum of the first order long spacing X-ray diffraction peak of 0.17 to 0.80 degrees and a free flowing density of 10 to 350 g/l; with the proviso that when the free flowing density is equal to... Agent: