|Food or edible material: processes, compositions, and products patents - Monitor Patents|
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Food or edible material: processes, compositions, and products August inventions list 08/13Below are recently published patent applications awaiting approval from the USPTO. Recent week's RSS XML file available below.
Listing for abstract view: USPTO application #, Title, Abstract excerpt,Patent Agent. Listing format for list view: USPTO National Class full category number, title of the patent application. 08/29/2013 > 39 patent applications in 31 patent subcategories. inventions list
20130224330 - Body weight growth of weaning pigs: A method of improving the body weight growth of weaning pigs is disclosed comprising the step of providing a concentration of xylitol in the range of between 0.01 and 4% by weight in the weaning pigs' food where food is any substance with a nutritional value, including water.... Agent: Laboratorio Jaer, S.a.
20130224333 - Fermentation process to produce natural carotenoids and carotenoid-enriched feed products: Methods of fortifying animal feeds nutrients typically lacking therefrom through the action of microorganisms are provided. Fermentation of animal feed materials with selected microorganisms, such as certain varieties of red yeasts, are shown to fortify the feed materials with natural carotenoids. Further, in certain embodiments, these methods can result in... Agent: Kansas State University Research Foundation
20130224331 - Nutritional composition containing oligosaccharide mixture: A nutritional composition for administration to an infant which composition comprises, on a dry matter basis, from 2.5 to 15.0 wt % of an oligosaccharide mixture consisting of N-acetylated oligosaccharide(s), galacto-oligasaccharide(s) and sialylated oligosaccharide(s) with the proviso that the composition comprises at least 0.02 wt % of an N-acetylated oligosaccharide,... Agent: Nestec S.a.
20130224332 - Phytase variants: The present invention relates to a phytase which has at least 74% identity to a phytase derived from Citrobacter braakii and comprises at least one alteration as compared to this phytase. These phytase variants have amended, preferably improved, properties, such as thermostability, temperature profile, pH profile, specific activity, performance in... Agent: Novozymes A/s
20130224334 - Particulate coating processing: The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form.... Agent: Kraft Foods Global Brands LLC
20130224335 - Stabilized edible emulsions, acidification methods of preparation, and beverages: Stable, edible delivery systems for water miscible or water soluble materials, and aqueous food products such as beverages incorporating such delivery systems are provided. The disclosed delivery systems may be used to isolate a substance otherwise having an unacceptable taste in the food product or to protect a sensitive material... Agent: Pepsico, Inc.
20130224336 - Bakery products, in particular pre-baked breads especially suitable for baking in a toaster and method for the production thereof: The invention relates to bakery products, in particular breads, obtained from pieces of dough in the form of strips, the dimensions of which are stable after fermentation and baking. The method for the production thereof is also targeted by the invention. The aim of the invention is firstly to provide... Agent: Jaxquet Panification
20130224337 - Method for flavouring syrup: A method for flavouring highly-viscous sugar solution. In said method, a mixture of highly viscous sugar solution and extraction material is filled into a reaction vessel having a filling opening and an outlet opening, the outlet opening being disposed downstream of the filling opening. The mixture consisting of the extraction... Agent:
20130224338 - Light milk: In one embodiment, a mixture includes a dairy ingredient, a diluting ingredient having fewer calories per gram than the dairy ingredient, and one or more accentuating ingredients selected to accentuate a property of the dairy ingredient.... Agent: Whitewave Services, Inc.
20130224339 - Fruit skin drink, fruit skin bag, and dried fruit skin: Fruit skin drink, fruit skin bag, and dried fruit skin (porous bag containing fruit skin fragments for consumption) provides consumers with a healthy food option. Fruit skin drink, fruit skin bag, and dried fruit skin includes at least one porous paper bag having perforations in an exterior surface and an... Agent:
20130224340 - Optimal extraction rate coffee capsule with effective seal for diverse group heads: A coffee capsule for placement in a group head of espresso-making machines may produce espresso like that made by baristas. The capsule has a body wall, a curved top with a circumferential strip of reduced thickness configured for puncture and a circular flange projecting outward from the bottom end of... Agent:
20130224341 - Optimal extraction rate coffee capsule with effective seal for diverse group heads: Coffee capsule for coupling with multiple group heads has a flange whose proximal end meets a bottom end of the side wall. A raised plateau adjacent a bottom end of the side wall may receive pressure from and form a fluid-tight seal against the group head together with the side... Agent: Rialto Coffee Company Ltd.
20130224342 - Cooking method for simultaneously cooking foods: A method of preparing a food dish simultaneously cooking a food item with rice, wherein the food item is seasoned or flavoured by placing food and seasoning or flavouring ingredients inside a cook-in bag, sealing the cook-in bag, placing the sealed cook-in bag in a cooking appliance, and wherein the... Agent: Nestec S.a.
20130224345 - Assembly and method for preparing a beverage: The invention relates to an assembly for preparing a beverage suitable for consumption. To that end, the assembly is provided with at least a first covering and a first ingredient included in the at least first covering, the first ingredient comprising a substance such as milk powder/creamer, sugar and like... Agent: Koninklijke Douwe Egberts B.v.
20130224344 - Baby bottle preparation: A method of filling a baby bottle is provided which comprises providing a baby bottle containing a hermetically sealed bottle liner, which contains a measured amount of powdered infant formula. The bottle liner comprises a lip retainer for preventing the bottle liner from falling into the bottle. The hermetic seal... Agent: Ideaz, LLC
20130224343 - Beverage container for brewing apparatus: A beverage container for a brewing machine comprising a filter cup having a frame including an upper peripheral member and a lower peripheral member and filter material extending thereabout, a cover formed of a flexible material, the cover having a circular recess formed on a lower side of the cover... Agent:
20130224346 - Packaging: A package (10) is formed from a flexible laminated wrapper (14) having an outer laminate structure (26) and an inner laminate structure (24) and includes a tear strip (30) formed in the wrapper. The tear strip has an outer tear strip portion (40) defined between a pair of outer spaced... Agent: Cadbury Holdings Limited
20130224347 - Device, system and method for preparing a beverage from a capsule: A system, device and method for preparing a beverage using a capsule. The capsule comprises a cup-shaped body, a lid and an actuating member. The device comprises a capsule holder, a fluid supply unit, and a flow control unit arranged for controlling a parameter of the fluid to be supplied... Agent: Koninklijke Douwe Egberts B.v.
20130224348 - Tea brewing and dispensing system and method: An automatically controllable commercial system for brewing a consistently high quality cold brewed beverage from a supply of purified water, optionally sweetening the brewed beverage, and dispensing the cold brewed beverage is provided. The system of the present invention includes automatically controllable integrated components for purifying the water supplied to... Agent:
20130224349 - Formulation containing a polyphenol-containing composition and isomaltulose: The present invention relates to formulations containing isomaltulose and a polyphenol-containing composition, uses of same and the use of isomaltulose for masking unwanted taste components, in particular bitter substances, in formulations, in particular in formulations containing tea extracts.... Agent: Aktiengesellschaft Mannheim/ochsenfurt
20130224350 - Cupcake secret: A baking apparatus and method is disclosed that includes at least one baking cup configured to receive a first product and an interior baking, structure configured to suspend a second product within the first product. The interior baking structure may be a peg to suspend an item during baking, or... Agent: Global Concepts Limited, Inc., Dba Global Tv Concepts Ltd.
20130224351 - Tool for preparing ravioli or filed pasta in general: A new tool set for making homemade ravioli or filled pasta in general includes at least one flat grid provided with holes or openings, at least one flat cutting grid having blades arranged around each hole, at least one flat grid-shaped dispensing device suited to dispense portions of a filling... Agent:
20130224352 - Fruit marking procedure: A method of marking fruits includes an incision in a fruit piece surface with a laser beam and the deposition in the superficial incision of a contrast agent comprising salts or oxides of iron or copper at a concentration between 0.001% and 1% of the total weight. The salts or... Agent: Laser Food 2007, S.l.
20130224353 - Apparatus and methods for fabricating food items: Apparatus and methods for fabricating food items include extruding a first hot plastic food mass through multiple passages and co-extruding a second hot plastic food mass through a feed stem received in each of the multiple passages and through nozzles. Each nozzle includes a first portion in communication with the... Agent: General Mills, Inc.
20130224354 - Pull-away wrapper and box: A box with slits at one side, such as the back, is disclosed. Paper or other planar material enters through the slits to separate layers of food or other items in the box. In one embodiment, the box has two parallel slits, and the paper is folded such that it... Agent:
20130224355 - Method and device for orienting wound dough products in a defined end position: The invention relates to a method for orienting wound dough products (02) in a defined end position, wherein the dough product (02) is produced by winding a triangular or trapezoidal dough piece (01), and wherein the dough product (02) is wound starting from the base (03) of the dough piece... Agent:
20130224356 - Method for making multiple frosting flowers: A method is described which increases the efficiency of making frosting flowers through the means of utilizing multiple flower nails simultaneously held by hand thereby increasing the rate of their production.... Agent:
20130224357 - Mass distribution device and molding device: The present invention relates to an mass distribution device for supplying a mass of foodstuff starting material to one or more cavities of a mold drum for molding products from the mass, comprising a base member which extends partially around the outer cylindrical circumference of the drum and which has... Agent: Cfs Bakel B.v.
20130224358 - Method for accelerated fermentation and device for mixing a tank content: The present invention relates to a method for an accelerated fermentation in a fermentation tank 2 with at least a tank cone 2a and a connection flange 4, in particular for beer production. The method comprises the steps: a) sucking in of fermentation fluid M1 from the tank 2 via... Agent:
20130224359 - Oscillating hot dog grill: A hot dog grill for cooking hot dogs or similar food products is disclosed. The grill can include a plate having a heating surface. A grill assembly can be positioned proximate to the plate and can be moveable relative to the plate. A cam can be operably coupled to a... Agent: C. Cretors & Company
20130224360 - Flavouring composition: A flavouring composition for a minced-fish product which includes from 0.1 to 30 wt % of dimethyl sulphide, based on the total weight of the flavouring composition, and a cellulose ether derivative, wherein the weight ratio of dimethyl sulphide to cellulose ether derivative is 8:1 or less and the cellulose... Agent: Firmenich Sa
20130224361 - Taste-improving agent for potassium salt or potassium salt-containing food or drink: By adding one or more of the following: quinic acid or a quinic acid-containing composition, spilanthol or a spilanthol-containing plant extract or plant essential oil, or an Allium plant extract, to a potassium salt or a potassium salt-containing food or drink, the unpleasant tastes such as acrid taste and metallic... Agent:
20130224362 - Shaped baked goods: Systems, methods, and formulas are disclosed for producing a shaped baked good with a rounded shape. In one embodiment, the formula may include a high melting point fat and a granular sugar at a weight ratio of about 1:1 to form a rounded cookie piece that minimizes flattening during baking.... Agent: Mars, Inc.
20130224363 - Tool and method for tortilla frying: A tool and method allow cooking a tortilla in a generally flat state, in a shallow amount of oil. A central strip is held out of the oil and isn't fried. Side strips to the central strip are less fried. This produces a taco shell that is flexible at the... Agent:
20130224364 - Beverage whitening composition and method: A beverage whitening composition for whitening coffee, tea or hot chocolate is described. The composition replaces conventional milk in a reduced volume. The target volume for reduction is 45% to 95%. The composition comprises 0.5-80% by weight of cream having from 5-42% by weight fat; 15-97% by weight of milk... Agent: A.c. Dispensing Equipment, Inc.
20130224365 - Frozen beverage portions: A consumer product which includes a honey ingredient and at least a tea ingredient which are mixed together and frozen. The product may further include supplementary flavoring ingredients also frozen with the honey and tea ingredients. The product is adapted to be dissolved in a hot beverage, thereby flavoring a... Agent:
20130224366 - MatÉ beverage: A process for preparing a clarified maté extract, a maté beverage base formulation and a maté beverage are disclosed. A maté extract, which is rich in natural caffeine, theobromine, theophylline and antioxidant compounds is clarified by adding gelatin and silica sol and freezing the resulting extract. The frozen extract is... Agent: Sol Mate Ag
20130224367 - Process for production of protein-containing food employing continuous heating method by internal heating: Provided is a method for producing a processed food which is produced by continuously heating/molding a fluid raw material containing a protein, a lipid, and water. A method for heating a material to be heated continuously by an internal heating system while moving the material in a tube comprising: (a)... Agent: Nippon Suisan Kaisha, Ltd.
20130224368 - Mushroom food article and method of making the same: The present invention provides a food article and methods and systems of making the same.... Agent:08/22/2013 > 48 patent applications in 43 patent subcategories. inventions list
20130216647 - Methods for making milk-like beverages: The invention provides methods for making a milk-like beverage compositions comprising creating a homogeneous aqueous mixture of (1) one or more caseinates, (2) whey protein, (3) one or more fats, (4) one or more hydrocolloids, and (5) one or more emulsifiers; heating the aqueous mixture to a temperature of from... Agent:
20130216646 - Nanoparticles of nutritional and pharmaceutical compounds: wherein M and M′ are each independently a nutritionally relevant divalent metal and the particles are of a size between 1 micron and 1 nanometer. M and M′ may be the same or different nutritionally relevant divalent metal selected from the group consisting of copper, zinc, manganese, iron, magnesium, and... Agent:
20130216648 - Chewing gum compositions providing flavor release profiles: A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer.... Agent: Kraft Foods Global Brands LLC
20130216649 - Mouth-moistening gum compositions and products containing the same: A chewing gum composition is disclosed that imparts a mouth-moistening effect when orally consumed by an individual. Specifically, the chewing gum composition comprises a blend of components comprising spilanthol to reduce or eliminate the perception of mouth dryness in an individual. The chewing gum composition can further include such components... Agent: Kraft Foods Global Brands LLC
20130216650 - Steamer device and method of use thereof: A steamer device and method of use thereof. More particularly, a steamer device (generally a vertical steam device) designed to make loading and unloading of rice, easy, quick, and efficient while ensuring a quality steam for the rice, similar to traditional saké steaming methods.... Agent: Texas Sake Co.
20130216651 - Process for producing a baked product having increased flavor stability with catalase and phospholipase: The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme preparation having catalase activity and an enzyme preparation having phospholipase activity; and (b) baking the dough to obtain the baked product.... Agent: Novozymes A/s
20130216652 - Intrinsic sugar reduction of juices and ready to drink products: The invention relates to a method of reducing the intrinsic sugar content in a food product such as a juice or a ready to drink sugar based product, by contacting the food product with sufficient amounts of at least one transglycosidase under conditions sufficient to enzymatically convert intrinsic sugars in... Agent: Nestec S.a.
20130216653 - Spore surface display of bioactive molecules: The present invention relates to the display of bioactive molecules at the surface of spores for both in vitro and in vivo applications. Three small open reading frames (ORFs) have been identified which are very useful for display of bioactive molecules at the spore surface. The encoded small proteins have... Agent: DsmIPAssets B.v.
20130216655 - Foaming agents comprising hydrophobin: A food composition comprising a hydrophobin, a protein and/or polysaccharide and a corresponding denaturing enzyme is provided, wherein the activity of the denaturing enzyme has been substantially reduced.... Agent:
20130216654 - Food additive comprising an amidase for detoxifying ochratoxin: The present invention relates to amidase enzymes and a feed or food additive comprising the amidase enzyme capable of degrading ochratoxin.... Agent: Dupont Nutrition Biosciences Aps
20130216656 - Food supplement: The invention discloses a food supplement, which includes at least the following components: omega-3 fatty acids; natural carotenoids; natural tocopherol; and tocotrienol. The carotenoids include carotenes. The carotenoids and tocotroniel are obtained from a Carotino mixed concentrate. The Carotino mixed concentrate is a natural tocotrienol (Vitamin E) and carotene oil... Agent: Cape Peninsula University Of Technology
20130216657 - Food-preservation devices and methods of use: Food packaging materials are provided. In some embodiments, foam sprayable material is provided.... Agent: Empire Technology Development LLC
20130216658 - Textured, freeze-dried products and methods for making same: Textured, co-deposited, freeze-dried food products are provided, as well as methods of making same. In a general embodiment, the food products have a first component and a second component that are disposed adjacent one another. The first and second components may be the same or different materials and may have... Agent: Nestec S.a.
20130216659 - Food product and coating: The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application... Agent: Conagra Foods Rdm, Inc.
20130216660 - Edible container for foodstuffs and process for producing the same: An open-ended edible container for foodstuffs is provided. The open-ended container is composed of cereals and/or fruits in a sheet formed of a binder wherein the inner surface of the container is very lightly patterned while the outer surface has a smooth texture with embedded flakes. A process for manufacturing... Agent: Nestec S.a.
20130216661 - Multi-region confectionery: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming... Agent:
20130216662 - Olive-based reconstituted product and production process: The present invention relates to the process of obtaining reconstituted foods from natural raw materials and the products obtained following said process. It relates particularly to the process of producing a reconstituted product comprising two concentrically distributed portions such that the outer portion comprises reconstituted olive and the inner portion... Agent: Grupo Angel Camacho, S.l.
20130216663 - Capsule for preparation of a beverage: The present invention is directed to a capsule (1) for delivering a drink by injecting a pressurized fluid into the capsule comprising: a hollow body and an injection wall (4) which is impermeable to liquids and to gas and which is attached to the body and adapted to be punctured... Agent: Nestec S.a.
20130216664 - Controlling heat induced foam generation of foodstuff: The present invention relates to the use of a composition to control the degree of heat induced foam generation in a foodstuff system when said foodstuff system is heated, wherein the composition comprises polyglycerol polyricinoleic acid.... Agent: Danisco A/s
20130216665 - Multiple emulsions for colorants: The present invention is related to a multiple emulsion of the water-in-oil-in-water (W/O/W) type for stabilization of natural coloring agents, such as anthocyanin, phycocyanin, carthamus, huito, calcium carbonate, carmine and carminic acid, against changes in pH values, oxidation and light as well as against ingredient interactions.... Agent:
20130216666 - Cashew nut shell liquid with improved stability: The present invention provides a composition comprising a chelating agent and unheated cashew nut shell liquid.... Agent: Idemitsu Kosan Co., Ltd.
20130216667 - Salt composition: the at least one acid carrier is selected from sodium acid pyrophosphate (SAPP), monocalcium phosphate monohydrate (MCPM), anhydrous monocalcium phosphate (AMCP), all further hyd rates of monocalcium phosphate, d icalcium p hosphate dihydrate (DCPD), all further hydrates of dicalcium phosphate, sodium aluminium sulphate (SAS), sodium aluminium phosphate (SALP), calcium magnesium... Agent: Chemische Fabrik Budenheim Kg
20130216668 - Food product and coating: The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application... Agent: Conagra Foods Rdm, Inc.
20130216669 - Use of acidic polyphosphates in beverage products: The present invention relates to the use of an acidic polyphosphate in beverage compositions as a preservative, antimicrobial and/or stabilizing agent. One acidic polyphosphate is the acidic polyphosphate sodium acid metaphosphate “SAMP.” Beverages compositions comprising SAMP and methods of making are also provided.... Agent: Icl Performance Products Lp
20130216670 - High resolution ink-jet printing on edibles and products made: Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and... Agent: Mars, Incorporated
20130216671 - Container closure: A crown system includes a crown having a top surface and a bottom surface and a liner having a top surface that contacts a bottom surface of the crown. The liner is configured to absorb oxygen in a headspace and includes at least about 2.2 micromoles of sodium sulfite per... Agent: Anheuser-busch, LLC
20130216672 - Dough processing system and method therefor: A dough processing system for processing a U-shaped strand of dough comprising a processing head, which has two gripping means for looping the dough strand, and a shaping table, which is provided with positioning means for positioning the dough strand, wherein the shaping table is embodied as a processing table,... Agent: Fritsch Gmbh
20130216673 - Liquid movement and control within a rotatable container for food preparation: An apparatus and method for controlling the movement of liquids into and out of a container is described. The cleanable, portable, fully automated apparatus includes a main container for holding the food product, a liquid inlet container having a liquid inlet and inlet valve for controllably providing liquid into the... Agent:
20130216674 - Apparatus and method for manufacturing products: A method of manufacturing products comprising an outer casing of a first material (12) and containing at least one chamber (18) filled with a second material (14) comprises extruding the first material through a die (10) to form an extrudate body (16) and delivering the second material through at least... Agent:
20130216675 - Pliable support for a food product or preparation in a roasting pan: A support for providing a stable resting place for a food product being cooked in a roasting pan. The support has a pliable spine and a plurality of heat resistant elements that extend outwardly from the spine. The spine has a core member, such as a wire, that enables it... Agent:
20130216677 - Food product and coating: The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application... Agent: Conagra Foods Rdm, Inc.
20130216678 - Method for producing sterol formulations: The invention relates to a wet grinding method for producing sterol formulations having good wettability. According to said method, a) an additive selected from the group constituted by proteins, proteinaceous adjuvants, carbohydrates, cellulose derivatives, sugar alcohols, fruit concentrates and vegetable concentrates is dissolved or dispersed in water or in an... Agent: CognisIPManagement Gmbh
20130216679 - Method for manufacturing bread containing dried fruit: The invention provides a method for manufacturing a bread containing dried fruit for preventing the staling of bread attributable to the effects of a dried fruit kneaded therein so as to sustain the soft texture of the bread for a long period, and to provide a bread containing dried fruit... Agent: Cooperatie Avebe U.a.
20130216680 - Hollow confectionery and method for producing the same: This invention provides a food product that allows intake of all of the nutritional components of soybeans, has no smell of raw soybeans, has good flavor, is easy to eat, can increase the soybean content, and can be eaten by children and adults. Provided is a hollow confectionery obtained by... Agent: Otsuka Pharmaceutical Co., Ltd.
20130216681 - Processes for removal of lactose from dried milk products: Disclosed are processes for removing lactose from dried milk products to produce dried protein fortified and/or mineral fortified milk products having a reduced lactose content with minimal use, or even without the use, of membrane ultrafiltration, diafiltration, or additional drying equipment. Additionally, a high lactose-containing stream product is also produced.... Agent: Wisconsin Alumni Research Foundation
20130216682 - Dehydrated food product: A dehydrated food product of homogeneous composition in the form of flakes, where the flakes have a porosity of 30 to 70% which assists them dissolve and/or disperse rapidly in water. The flakes are typically used for the preparation of sauces, soups, fonds, gravies, stocks, and consommés.... Agent: Nestec S.a.
20130216684 - Novel canola protein isolate: A novel canola protein isolate consisting predominantly of 2S canola protein and having equal to better solubility properties and improved clarity 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 or isoelectric... Agent:
20130216683 - Oxygen scavenging compositions: The invention is directed to an oxygen scavenging additive system for polymers, said additive system comprising an oxidisable polymer, a transition metal catalyst and a fatty acid ester of trimethylolpropane, wherein the fatty acid is a C6 to C18 fatty acid having a linear or branched chain, to polyester compositions... Agent:
20130216685 - Concentrated coffee composition: e
20130216686 - Soy protein products having altered characteristics: Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.... Agent:
20130216687 - Methods and compositions for reducing the heating time of an egg patty: A method for reducing the heating time of an egg patty includes adding an effective amount of a calcium additive to the egg patty, where the calcium additive reduces the microwave heating time required to achieve a target temperature as compared to an egg patty in which the calcium additive... Agent: The Hillshire Brands Company
20130216688 - Solvent extraction of oil from distillers dried grains and methods of using extraction products: A process for extraction of crude oil from distillers dried grain solubles and/or distillers dried grains and producing corn distillers meal that may be used as a livestock supplement is disclosed. For example, the corn distillers meal may be used as a crude protein supplement for use in a livestock... Agent:
20130216690 - Aquaculture meat products: Aquaculture meat products having a ratio of omega-3 polyunsaturated fatty acids of eicosapentaenoic acid [“EPA”; cis-5,8,11,14,17-eicosapentaenoic acid; 20:5], to docosahexaenoic acid [“DHA”; cis-4,7,10,13,16,19-docosahexaenoic acid; 22:6], equal to or greater than 1.4:1 based on the individual concentrations of each as a percent of the total fatty acids in the aquaculture meat... Agent: E I Du Pont De Nemours And Company
20130216689 - Method and apparatus for producing a foamed meat or fish product: The invention relates to a method of producing a foamed meat product, comprising the steps of: feeding a pumpable raw material containing comminuted meat or fish and strand-like connective tissue components to a dispersing apparatus with a chamber with a cylindrical rotor arranged therein, which is provided, on its circumference,... Agent: Mars Incorporated
20130216691 - Cooking apparatus with detachable support and method for using the same: A cooking apparatus including a pan and a detachable support and a method for using the same to cook and flavor food are provided. The pan includes a bottom and a plurality of perforations arranged therein. The detachable cylinder includes a bottom surface, a generally circular sidewall extending upward from... Agent: Columbia Insurance Company
20130216692 - Substance mixtures: c
20130216693 - Fiber-containing carbohydrate composition: A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to... Agent: Tate & Lyle Ingredients Americas LLC08/15/2013 > 55 patent applications in 44 patent subcategories. inventions list
20130209604 - Weatherized minerals and methods of making and using same: A weatherized mineral mixture is produced by heating a digestible fat or fatty acid and spraying a mineral mixture with the heated digestible fatty acid to form a protective layer over the mineral mixture. The weatherized mineral mixture may be free of salts of fatty acids, namely soaps. The weatherized... Agent: Purina Animal Nutrition LLC
20130209605 - Chewing gum with pretreated polyols: Disclosed herein are polyol particles treated to modify the properties of the polyol. Polyol particles are coated with a crunch material coating composition to provide a particulate crunch material. Alternatively, hygroscopic polyol particles are coated with an inorganic material to provide a polyol having a reduced capacity for moisture absorption.... Agent: Kraft Foods Global Brands, LLC
20130209606 - Soft coated powder centre-filled gum: The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central core includes a first material in a powder form... Agent: Kraft Foods Global Brands LLC
20130209608 - Asparaginase from basidiomycetes: An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.... Agent: Nestec S.a.
20130209609 - Biological degradation of ochratoxin a into ochratoxin alpha: The invention relates to the use of a microorganism of the genus Brevibacterium for the biological degradation of ochratoxin A, in which the microorganism is preferably Brevibacterium casei, Brevibacterium linens, Brevibacterium iodinum or Brevibacterium epidermidis. In addition, the invention relates to a method for the production of ochratoxin α using... Agent:
20130209607 - Enzymatic flour correction: The present invention is directed to methods for improving flour quality (e.g., a flour correction process) by treating flour with a raw starch degrading enzyme.... Agent: Novozymes A/s
20130209610 - Method of preparing highly dispersible whole grain flour with an increased avenanthramide content: A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.... Agent: The Quaker Oats Company
20130209611 - Food protein ingredient and methods for producing: The present invention relates generally to a method for enzymatic production of food protein ingredients from keratin-containing proteinaceous materials and the resulting compositions. The process includes treating a proteinaceous containing material with an amount of a reducing agent, followed by hydrolysis of the keratin by a proteolytic enzyme to efficiently... Agent: Mars, Incorporated
20130209612 - Use of a mixture of probiotic bacteria in a mixture with short-chain fatty acids: A use of a mixture of probiotic bacteria in a mixture with short-chain fatty acids. The abstract of the disclosure is submitted herewith as required by 37 C.F.R. §1.72(b). As stated in 37 C.F.R. §1.72(b): A brief abstract of the technical disclosure in the specification must commence on a separate... Agent:
20130209613 - Production of metabolites: A recombinant micro-organism such as Saccharomyces cerevisiae which produces and excretes into culture medium a stilbenoid metabolite product when grown under stilbenoid production conditions, which expresses in above native levels a ABC transporter which transports said stilbenoid out of said micro-organism cells to the culture medium. The genome of the... Agent: Fluxome Sciences A/s
20130209614 - Food compositions having a realistic meat-like appearance and texture: The invention provides novel food compositions having a realistic meat-like appearance and texture. The compositions comprise from about 50 to about 98% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 2 to about 50% of one or more humectant plasticizers. The... Agent: Nestec S.a.
20130209615 - System for providing food expiration date information using tti and method for providing food expiration date information using the same: The present invention relates to a system for providing food expiration date information using a TTI (time temperature integrator) and a method for providing food expiration date information using the same. The system for providing the food expiration date information and the method for providing the food expiration date information... Agent: Dongguk University Industry-academic Cooperation Foundation
20130209616 - Die formed lollipop filled with chocolate and method of manufacture thereof: The present invention concerns die formed lollipops filled with chocolate and method of manufacture thereof.... Agent: Perfetti Van Melle S.p.a.
20130209617 - Compositions and methods for use in promoting produce health: Provided herein are compositions comprising one or more of a stilbenoid, stilbenoid derivative, stilbene, or stilbene derivative and a produce coating. The resulting compositions are coatings which promote the health of fruit, vegetables, and/or other plant parts, and/or mitigate decay of post-harvest fruit, vegetables, and/or other plant parts.... Agent: Pace International, LLC
20130209621 - Beverage extraction filter: Disclosed is a beverage extraction filter that can extract in a plurality of extraction machine types. The beverage extraction filter comprises a filter unit (40) where coffee powder is housed and a planar lid unit (41) mounted to the top section of the filter unit (40). The lid unit (41)... Agent:
20130209620 - Identification of beverage ingredient containing capsules: A beverage ingredient capsule (1) provided with an identification member (6) designed for being physically contacted from outside in order to control operation parameters of an associated beverage production machine.... Agent: Nestec S.a.
20130209622 - Methods and devices for forming beverages from powders with enhanced dispersibility: A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together... Agent:
20130209618 - Multilayered material and containers and method of making same: A multilayered material and a container (such as a beverage capsule) formed of at least one multilayered material is provided. A method for making a beverage container is also provided. The multilayered material comprises a barrier layer formed of a material adapted for deterring one or more undesired elements from... Agent:
20130209619 - Portion capsule for pulverulent or liquid basic drinks compounds: Main claim: Cup-like portion capsule (1) which consists of an electrically non-conductive material and has a cup base side (2) and a filling side (3) closed by an electrically non-conductive or electrically conductive lid element (5), which is filled with pulverulent or liquid beverage base materials, and which can have... Agent: Nestec S.a.
20130209623 - Sachet for fruit and method for preparing fruit cut into pieces in order to preserve it in the medium term: A sachet for pieces of fruit is in the form of a tubular sachet made of transparent plastic suitable for food, which has, when empty and laid flat, a rectangular shape and in which pieces of dried fruit (MF) are collected, not under vacuum. The sealed sachet, filled with pieces... Agent:
20130209624 - Food packaging: An apparatus for storing and transporting food and a method for forming the same. The apparatus comprises a flexible substrate and at least one food article located on the substrate. The food article is freezable and substantially flexible. The substrate and at least one food article are rolled together to... Agent:
20130209625 - Methods and compositions for stimulating a felidae t1r receptor: Provided herein are methods for stimulating the T1R1/T1R3 receptor comprising contacting the receptor with pyrophosphate and one or more amino acids. Also provided, is a Felidae food product comprising pyrophosphate and one or more amino acids. Methods for determining the pyrophosphate-augmented activity of a test compound on the T1R1/T1R3 receptor... Agent: Specialites Pet Food
20130209626 - Grinding of coffee beans: A device for processing roasted coffee beans, including a unit for grinding the beans, and a method for processing coffee beans, wherein the coffee beans are ground and the temperature of the coffee to be ground, at least at the start of the grinding operation, is between 30° C. and... Agent: Buehler Ag
20130209628 - Apparatus, systems and methods for preparing food in packages having integral compartments: Food packaging of the present invention is particularly adapted for microwave, conventional oven, stove top and boiler cooking techniques and includes an integral pocket or trap compartment for receiving fluids created by the cooking process, such as grease. Embodiments include a compartment for cooking food products therein with the addition... Agent:
20130209627 - Brewed beverages and methods for producing same: Methods for producing brewed beverages include brewing the beverage, degassing the beverage prior to storing the beverage in a sealed container, and freezing the beverage. A frozen brewed beverage is configured to be reheated prior to consumption and does not require reconstituting. A brewed beverage is in a sealed container,... Agent:
20130209629 - Dye stabilizing process for kiwi: A method for imparting color stability and textural stability to cut kiwi, which can be fresh, or optionally individually quick-frozen (IQF) treated, using several stages including cutting, alkalinization of the fruit pulp, infusion of soluble stabilizing agents by immersion in an alkaline solution of said stabilizing agents to give the... Agent:
20130209630 - Agglomeration of starch: The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the invention comprises the mixing of starch with an aqueous solution comprising a salt and drying the... Agent: Cooperatie Avebe U.a.
20130209631 - Reversible baking pan: A reversible baking pan 10 and method of using. The reversible baking pan 10 may have a first platform member 20 and a cup member 40. The first platform member 20 may have one or more openings 30. The cup members 40 may be located at the openings 30 and... Agent:
20130209632 - Method of sintering a composition: The present invention relates to a method of sintering at least two powdered compounds with different water activities and glass transition temperatures keeping the total water content constant. The method allows sintering of two materials in a closed environment wherein the structure of one material is kept intact.... Agent: Nestec S.a.
20130209633 - Beverage packed in sealed container: An object of the present invention is to provide a beverage packed in a sealed container, which can suppress occurrence of precipitation for a long period and retain high flavor. The above-described problem can be overcome by containing (1) theanine ranging from 100 mg to 1000 mg and (2) quinic... Agent: Taiyokagaku Co., Ltd.
20130209634 - High pressure pasteurizing of whole muscle meats: A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least... Agent: Cargill, Incorporated
20130209635 - Plants which synthesize a modified starch, process for the production thereof and modified starch: Nucleic acid molecules are described encoding a starch granule-bound protein as well as methods and recombinant DNA molecules for the production of transgenic plant cells and plants synthesizing a modified starch with modified viscosity properties and a modified phosphate content. Moreover, the plant cells and plants resulting from those methods... Agent: Bayer Bioscience Gmbh
20130209636 - Liquid delivery tank with expansion chamber: A beverage forming method and system employing the introduction of air into the heater tank and/or an expansion chamber after liquid delivery is complete. An expansion chamber may be provided at the top of the heater tank and provide a tortuous flow path from an air inlet to the tank... Agent: Keurig, Incorporated
20130209637 - Method of infusing flavor in cereal grains: A method of infusing flavor into cereal grains. The method includes the steps of preparing a liquid seasoning having a flavor, increasing the porosity of the cereal grains, infusing the more-porous cereal grains with the flavor of the liquid seasoning, and locking the flavor of the liquid seasoning into the... Agent: Jardyl Holdings Inc.
20130209638 - Fluidized bed coffee roaster having dual-stage quenching cycle: A fluidized bed coffee roaster provides a two stage quenching cycle for rapidly cooling roasted coffee beans to ambient temperature. In a first stage of the quenching cycle unheated air is passed through the roasted beans while they are still in the roasting chamber of the fluidized bed roaster. In... Agent: Gourmet Coffee Roasters Inc.
20130209639 - Mehtod and a system for producing foamed milk: The invention relates to a method for producing foamed milk. The method comprises passing milk from a bag-in-box container 1 through a conduit 3 by means of a pump 4 and heating the milk by passing it through a continuous-flow heater 5. At the end of the conduit 3, the... Agent: Crem International Aktiebolag
20130209640 - Baking pan for cupped food products: The present disclosure provides a baking assembly with a first pan and a second pan. A food product is cooked between the two pans, and due to the shape of the two pans, has a cup shape than can be filled.... Agent:
20130209641 - Food cooking apparatus and method: A food cooking apparatus comprising: a bottom continuous belt, the bottom continuous belt comprising a plurality of bottom channels on the outer surface of the belt; a top continuous belt, that meshes with the bottom continuous belt along a belt mesh length, the top continuous belt comprising a plurality of... Agent:
20130209642 - Oil compound and method for making the same: An oil compound with a lower tendency to darken during frying operations, which has a concentration of polyphenolic compounds between 0.1 to 16 mg/Kg of product, a free acidity value between 0.001 and 0.1%, and a red color in the Lovibond scale of between 0.2 and 3.2.... Agent: Team Foods Colombia S.a., Inc.
20130209644 - Confectionery composition and article: A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming... Agent: Kraft Foods Global Brands LLC
20130209645 - Confectionery products containing texturing agents: The present invention relates to a confectionery product containing 60 to 90% w/w polydextrose an edible acid selected from the group malic acid, lactic acid, acetic acid and mixtures of two or more thereof, and at least two texturing agents, preferably gelatin and xanthan gum or locust bean gum. More... Agent: Cargill, Incorporated
20130209643 - Novel sweetener compositions: The invention relates to a sweetener composition, in particular having a reduced physiological calorific value (energy content), preferably for sweetening food, wherein the sweetener composition contains a combination of at least one sweetener and at least one water-soluble, bulk substance, and to the use of said sweetener composition.... Agent:
20130209646 - Extrudable batter compositions for use in providing high-fiber flourless food products: The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shortening, the shortening having a solid fat content of about 2% to about... Agent:
20130209647 - Method and apparatus for making cereal flakes: Visually distinct, flaked Ready-to-Eat (“R-T-E”) cereal products with varied texture and thickness are produced by forming a cereal dough and forcing the same through an extrusion die assembly including various spaced openings which establish a plurality of dough streams which are merged prior to reaching a die outlet. Directly at... Agent: General MillsIPHoldings Ii, LLC
20130209648 - Wheat flour composition: The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to prepare flat breads (including Indian style bread known as chapatti), noodles and pasta. The problem of the... Agent:
20130209649 - Beverage product with stable dairy foam: The present invention relates to a beverage product comprising a container, a liquid and a dairy foam on top of the liquid covering its surface. The dairy foam comprises 9 Q to about 100 wt % milk and milk fat, 0-10 wt % sweetener, and from 0.1 to about 1.5... Agent: Nestec S.a.
20130209650 - Whitener composition: A powder whitener composition for beverages is described, which comprises a fat blend having the following composition per 100 g of fat: from 12 g to 17 g of lauric acid, from 28 g to 37 g of palmitic acid, from 23 g to 31 g of cis mono-unsaturated fatty... Agent: Nestecs S.a.
20130209651 - Taste-improving agents and tea drinks containing thereof: The present invention provides an agent for improving taste of tea drinks, comprising at least one glyceroglycolipid, preferably monogalactosyl diacylglycerol or digalactosyl diacylglycerol, as an active ingredient. The agent of the present invention is for use to enhance kokumi, to mask astringent taste, and to prevent precipitates. The agent of... Agent: Suntory Holdings Limited
20130209652 - Powdered beverage comprising sugar and fruit or vegetable pulp: The present invention relates generally to the field of food and beverages. In particular, the present invention relates to a powdered beverage comprising fruit or vegetable pulp. Embodiments of the present invention relate to compositions comprising dry fruit or vegetable pulp and sugar powder wherein the sugar is at least... Agent: Nestec S.a.
20130209653 - Method for isomerisation of hop alpha-acids to iso-alpha-acids: The invention relates to a process for the production of iso-alpha-acids starting from alpha-acids in which an alpha-acid containing hop extract is mixed with a carbon-containing chemical compound with one or more functional groups containing a (basic) nitrogen atom with a lone pair (or mixtures thereof), either in solvent-free conditions... Agent: Ifast Nv
20130209654 - Frozen dessert mixes using canola protein products: A canola protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably at least about 90 wt %, and consisting predominantly of 2S canola protein and derived from supernatant from a protein micellar mass settling step is used to provide, at least in part,... Agent:
20130209655 - Reduced trans and saturated fatty acid spread compositions: Described herein are spread compositions having reduced levels of saturated and trans fats. The compositions comprise water, a base oil, a seeding agent and a cellulose fiber. Also provided are methods of preparing such compositions and use thereof.... Agent: Bunge Oils, Inc.
20130209656 - Bitterness-masking ingredient and bitterness-masking method: Problem: To provide a bitterness-masking agent and method that masks the bitterness of an edible substance containing a pharmaceutical product, food, or drink, whether a fine powder or a whole fruit, safely, cheaply, simply, with anti-bacterial and anti-degenerative properties over the long term even at room temperature and in a... Agent:
20130209657 - Method for making animal feed from lignocellulosic biomass: The present invention provides a method of making animal feed from lignocellulosic biomass. Biomass material having a moisture content of less than 30% is introduced into a pressure vessel. A vacuum is applied to the pressure vessel for at least one and preferably two minutes. Then steam is introduced to... Agent:
20130209658 - High solubility natural sweetener compositions: A food composition including a solution of about 5,000 ppm to about 300,000 ppm steviol glycoside; about 1,000 ppm to about 995,000 ppm food grade non-aqueous solvent; with a balance being water.... Agent: Kraft Foods Global Brands LLC08/08/2013 > 45 patent applications in 36 patent subcategories. inventions list
20130202733 - Isomaltulose for use in enhancing mental performance: The present invention relates to isomaltulose for use in enhancing mental performance in a post-glycemic response phase of a subject in need thereof and a food, drink or pharmaceutical comprising isomaltulose for use in enhancing mental performance in a post-glycemic response phase.... Agent: Suedzucker Aktiengesellschaft Mannheim/ochsenfurt
20130202734 - System and method of forming and sizing chewing gum and/or altering temperature of chewing gum: Gum manufacturing methods and systems are provided including a set of rollers for compressive forming and sizing of a chewing gum in a single step. Heat transfer systems and methods for altering a temperature of chewing gum are also provided.... Agent: Kraft Foods Global Brands LLC
20130202735 - Toffee gum comprising chocolate: The invention relates to toffee gum comprising a polymer system, and at least 1% by weight of chocolate, said polymer system constituting at least 10% by weight of said toffee gum, at least 70% by weight of said polymer system comprising polyvinyl acetate, said polyvinyl acetate having a glass transition... Agent:
20130202736 - Apparatus, system and method for adding hops or other ingredients to beverage: A method and apparatus for dry hopping a beverage contained in a fermentation tank can include providing a hops vessel defining an interior space. The method can include adding hops to the interior space of the hops vessel, sealing the interior space of the hops vessel from ambient atmosphere, and... Agent:
20130202737 - Methods and composition for eps-fortified ingredients in cheese: The present disclosure relates to methods and compositions for preparing cheese products with exopolysaccharide (EPS). In particular, an EPS-producing culture is deactivated either before or shortly after combination of the EPS-fortified ingredient with a base milk ingredient, i.e. cheese milk. In many cases, the base milk ingredient is a low... Agent: South Dakota State University
20130202739 - Cysteine granules and use thereof as bifidobacterium animalis lactis growth stimulants: The present application relates to an inoculum that is particularly suitable for the direct inoculation of at least one stran of Bifidobacterium animalis ssp. lactis in a dairy substrate, for the conversion of said dairy substrate into a fermented dairy product. This inoculum comprises, in mixture or in collection form,... Agent: Compagnie Gervais Danone
20130202738 - Synergistic fermentation of lactobacillus rhamnosus and lactobacillus paracasei subsp paracasei: The present invention relates to a process for preparing a fermented product by synergistic co-fermentation of Lactobacillus rhamnosus and Lactobacillus paracasei subsp. paracasei.... Agent: Compagnie Gervais Danone
20130202740 - Acidic aqueous product comprising oil-containing microcapsules and method for the manufacture thereof: The present invention discloses microcapsules that are stable in acidic aqueous systems. The microcapsules may be utilized to protect a hydrophobic substance. The microcapsules may be utilized in acidic food products. The microcapsule includes at least one hydrophobic substance and a layer around the at least one hydrophobic substance. The... Agent: Pepsico, Inc.
20130202741 - Reduced fat food product: In one embodiment, a reduced fat food product includes a base system and a fat-mimicking system that imparts a characteristic associated with a higher fat content food product. The base system includes one or more ingredients selected from the group consisting of dairy ingredients, water, juices, oils, sweeteners, vitamins, minerals,... Agent: Dean Foods Company
20130202743 - Beverage sweetened with rebaudioside a: A reduced calorie beverage comprising rebaudioside A as a sweetener; including reduced calorie beverages, diet beverages, and near waters, and corresponding concentrates.... Agent:
20130202742 - High-potency sweetener composition with vitamin and compositions sweetened therewith: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least... Agent: The Coca-cola Company
20130202744 - Method for making a multilayered food product and corresponding product: The present invention relates to a method for providing a cooked multilayered food product, the method comprises the steps of: providing a food base product; and subjecting the food base product to a cooking extrusion process through a multilayer shaped extrusion die providing a cooked multilayered food product with controlled... Agent: Nestec S.a.
20130202745 - 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:
20130202746 - Flavoring substance-included compounds: c
20130202748 - Coffee products and related processes: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee;... Agent:
20130202749 - Containers: Improvements in containers are provided, and in particular improvements in containers for preparing and dispensing foamable beverage and food products. The package may contain at least a liquid primary ingredient and a secondary ingredient and comprises at least one wall defining a chamber at least partially filled with the primary... Agent:
20130202750 - Stretch and bake food item tray: The present invention relates to a consumer-friendly, ready-to-bake food item containment product (100) containing a food item (104) disposed on a planar sheet (102) of ovenable material, wherein the sheet has a compact configuration for shipping and storage that is capable of being transformed to an expanded configuration in which... Agent:
20130202747 - Syrup capsule: A capsule for storing a fixed amount of syrup. The capsule includes a housing to store the fixed amount of syrup and is shaped to sit on an opening of a bottle of liquid. The capsule also includes a release mechanism to release the syrup in a controlled manner into... Agent: Sodastream Industries Ltd
20130202752 - Chocolate production method and apparatus: The present invention relates to a method and an apparatus for producing a chocolate product. The method includes delivering liquid chocolate having a viscosity through a pipe along a delivery path to a production station for producing the chocolate product. The liquid chocolate includes solid particles suspended within the liquid... Agent: Temple University- Of The Commonwealth System Of Higher Education
20130202751 - Method and apparatus for treating vegetable tissues in order to extract therefrom a vegetable substance, in particular a juice: The apparatus for treating plant tissues using a pulsed electric field is intended for the extraction of plant substances from tissues, in particular a juice. It comprises a step of compacting (3) the plant tissues and at least one treatment chamber (4) comprising means for the generating a pulsed electric... Agent: Maguin Sas
20130202753 - Systems and methods for meat bonding: Systems and methods for forming raw meat structures from a plurality of meat pieces. Meat pieces of diverse shape, size, and quality are coated with a bonding agent such as a transglutaminase and then pressurized at low temperature. The pressure, temperature and bonding agent cause the meat pieces to form... Agent:
20130202754 - Cookware and cook-packs for narrowband irradiation cooking and systems and methods thereof: A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted... Agent: PresscoIPLLC
20130202755 - Method for preserving fresh cut lemon: The invention relates to a method for preserving fresh cut lemon, comprising at least the following steps: (a) the addition of a covering liquid to the container housing the portions of cut lemon, said liquid combining lemon juice, lime juice, ascorbic acid, citric acid, salt and sodium metabisulphite; (b) the... Agent: Lunacitric, S.a.
20130202756 - Fried food product with reduced oil content: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.... Agent: Frito-lay North America, Inc.
20130202757 - Apparatus for aerating and filtering wine: An apparatus for aerating and filtering wine from a bottle includes a first end for receiving at least a portion of the bottle. The apparatus additionally includes a second end defining a chamber for receiving the wine. The chamber is in fluid communication with the bottle. The apparatus further includes... Agent:
20130202758 - Stabilised potassium bicarbonate and low-sodium leavening compositions: Potassium bicarbonate is coated with an anionic or amphoteric surfactant, which is preferably a metal soap, such as calcium stearate, to inhibit caking on storage, and premature loss of carbon dioxide when mixed with acidulant, e.g. in a baking powder or self-raising flour blend. Loss of carbon dioxide in the... Agent: Kudos Blends Ltd.
20130202759 - Method for improving yield in malting process: Processes for improving yield in the malting process are described. Utilization of conditioned water in the germination stage of the malting process can result in an improved malt yield. The conditioned water comprises from 0.025% to 2% chloride salt.... Agent: Cargill, Incorporated
20130202760 - Automated oatmeal steamer: A device, system and method for cooking hot cereal are disclosed. Embodiments of the device and system incorporate a steam chamber adapted to hold a bowl of dry cereal and to retain steam in the presence of the bowl; a reservoir for holding water; a filling line and faucet coupled... Agent: Chef'n Corporation
20130202761 - Method for cooking food in an oven: A method for cooking food items in an oven is disclosed. A history of instant oven temperatures is initially obtained during a cook of a first food item. A salient representation of the oven temperature history is stored in a non-volatile memory. The salient representation includes multiple average oven temperatures,... Agent:
20130202762 - Beer additive and method: A method of enhancing the taste of a beer with a mineral additive. The mineral additive comprises soluble compounds of the following minerals to the following ranges of final concentrations of the respective element in the finished beer, to enhance taste characteristics of the diluted beer when compared to a... Agent:
20130202763 - Dairy composition with high-potency sweetener: The present invention relates generally to dairy compositions comprising non-caloric or low-caloric high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different dairy compositions comprising at least one non-caloric or low-caloric natural and/or synthetic high-potency sweetener, at least one sweet taste improving composition,... Agent: The Coca-cola Company
20130202764 - High-potency sweetener composition with fatty acid and compositions sweetened therewith: The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least... Agent: The Coca-cola Company
20130202765 - Noodles and apparatus for processing the same: Noodles with hand-made quality consisting of thick and thin portions are processed by introducing a noodle belt between first and second cutting rolls 5 and 6 having first and second cutting blades 3 and 4 each formed by large and small diameter portions 3a, 4a and 3b and 4b, and... Agent: Sanyo Foods Co., Ltd.
20130202766 - Composition, methods and devices for reduction of cells in a volume of matter using low voltage high electric field (lvhef) electrical energy: The present disclosure provides devices, systems, and methods for affecting cells using low voltage high electric fields (LVHEF). In one embodiment, the present disclosure provides for reduction of microbial contamination using low voltage high electric fields. The devices of the disclosure are generally capable of affecting cells in a portion... Agent: Elmedtech, LLC
20130202767 - Malt fermented beverage: Provided is a malt fermented beverage which includes an alcohol-containing material obtained by fermentation using wheat/barley as a part of starting material, serving as a component A; and an alcohol-containing distillate obtained by distilling an alcohol-containing material at least partly made of wheat/barley, serving as a component B; and is... Agent: Suntory Holdings Limited
20130202768 - Instant powder form turkish coffee mixture not requiring cooking and its production method: The invention relates to Turkish coffee, which is a well known and traditional drink in the food sector. The present invention particularly relates to the method of obtaining ready-made Turkish coffee without using traditional preparing method and by only adding hot water in homes, offices, cafes, restaurants, hotels, and air-sea-land... Agent: Shems Gida Sanay Ve Ticaret Limited Sirketi
20130202769 - Process for manufacturing green tea: Disclosed is a process for manufacturing a green leaf tea product, the process comprising the steps of:—providing fresh tea leaves comprising catechins and active endogenous enzymes;—comminuting the fresh tea leaves comprising active endogenous enzymes under aerobic conditions sufficient to cause substantial bruising to the leaves;—inactivating the endogenous enzymes in the... Agent:
20130202770 - Food product containing ethylcellulose: The present invention has as an objective to provide an emulsion for shallow flying which has reduced spattering. This objective has been met by an emulsion which contains ethylcellulose particles.... Agent:
20130202771 - Reduced trans and saturated fatty acid spread compositions: Described herein are spread compositions having reduced levels of saturated and trans fats. The compositions comprise water, a base oil, a seeding ester and a cellulose fiber. Also provided are methods of preparing such compositions and use thereof.... Agent: Bunge Oils, Inc.
20130202772 - Granular powder: Provided is a granular powder for a food product containing wheat flour, the granular powder: having good adhesion to food materials when used for coating them without causing scattering of powder, thereby attaining good handling properties; achieving both a light and soft texture inside and a crispy texture on the... Agent: Nisshin Foods Inc.
20130202773 - Food composition: A food bar has a first end and a second end, and a length defined from the first end to the second end. The food bar comprises a plurality of strands of foodstuff, and at least one strand extends from the first end to the second end. In one aspect,... Agent: Cadbury Uk Limited
20130202774 - Extruded legume snack food: An extruded legume snack food comprising an extruded puff product based on a dried legume powder having a shape that is a facsimile of the natural starting material, such as a pea pod. A legume powder is mixed with a starch, extruded, and then shaped. The extrudate can be shaped... Agent: Frito-lay North America, Inc.
20130202775 - Leek variety nun 08412: The invention relates to the field of Allium ampeloprasum var. porrum (L.), in particular to a new variety of Allium porrum designated NUN 08412, a sample of seed of said variety having been deposited under Accession Number NCIMB ______, plants and leek leaves thereof.... Agent:
20130202776 - Doughy homogeneous mixture for seasoning foods: The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferring thereon a homogeneous doughy consistency, rendering it a highly desirable product for the consumer. Currently, health... Agent: Fabrica De Especias Y Productos El Rey S.a.
20130202777 - Functional hemp protein extraction: A protein development process including soaking and cleaning the hemp as necessary, combining the hemp and water in a desired ratio and emulsifying the mixture in a high shear processing blender until green oil is evident, and add protein, if desired.... Agent: The Hemp Food Company08/01/2013 > 31 patent applications in 25 patent subcategories. inventions list
20130196024 - Glycomacropeptide medical foods for nutritional management of phenylketonuria and other metabolic disorders: Medical foods containing glycomacroprotein and additional supplemented amounts of arginine, leucine, and optionally other amino acids, such as tyrosine, are disclosed. The medical foods can be used to provide the complete protein requirements for patients having metabolic disorders such as phenylketonuria.... Agent: Wisconsin Alumni Research Foundation
20130196022 - Milk and a process for its preparation: An object of this invention is milk wherein the concentrations of paltimoleic acid and/oleic acid are higher than in traditional milk. At the same time the amounts of trans fatty acids and C6-C12 saturated fatty acids are lower than in traditional milk. The invention also relates to food products which... Agent: Raisio PLC
20130196023 - Ruminant feed enhancing energy metabolism in milk production: The present invention relates to a feed which has a relatively high total fat percentage and which contains inside and on the surface of feed raw material particles a fatty acid mixture rich in saturated free fatty acids. The invention is also directed to a process for preparing said feed,... Agent: Raisio PLC
20130196021 - Systems and methods for feeding sugar alcohol to ruminants during periods of heat stress: Systems and methods provide sugar alcohol to heat stressed ruminants to improve performance. During periods of high temperature or humidity, heat stressed ruminants may exhibit decreased dry matter intake, and in response, an effective amount of sugar alcohol such as sorbitol may be provided in the ruminant diet to cause... Agent:
20130196025 - Method for the regeneration of pvpp from a membrane filter retentate after clarification and stabilization of a yeast fermented beverage: A method of preparing a yeast fermented beverage is disclosed, comprising: (a) fermenting wort with yeast to produce a fermented liquid; (b) optionally removing the yeast; (c) mixing the fermented liquid with polyvinylpolypyrrolidone (PVPP) particles; (d) filtering the fermented liquid over a first membrane filter without employing a filter aid;... Agent:
20130196026 - Dough composition: Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical... Agent: General Mills Marketing, Inc.
20130196027 - Barley lipoxygenase 1 gene, selection method for barley, materials for malt alcoholic beverages and method for production of malt alcoholic beverages: A barley plant including a mutant LOX-1 protein and that is deficient in lipoxygenase activity.... Agent: Sapporo Breweries Limited
20130196028 - Chickpea preparation and uses thereof: A chickpea soluble fraction enriched with nutritional components and a method of producing same are provided. The method producing a chickpea preparation enriched with nutritional components includes mechanically disrupting chickpea seeds to produce a chickpea suspension and enzymatically treating said chickpea suspension with one or more of: a protease, an... Agent: Clearfarma Industries Ltd.
20130196029 - Method of processing mango juice: There is provided a process for producing processed mango juice having a reduced pulp content comprising the steps of treating, with an enzymatic agent, mango juice that has a turbidity of at least 3,700 upon centrifugal separation with a centrifugal effect of 1,200 (×G) for 10 minutes, and depulping the... Agent: Suntory Holdings Limited
20130196031 - Dairy mineral-fortified liquid dairy products and methods of making: Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as... Agent:
20130196030 - Dairy products with added dairy minerals and methods of producing the same: Disclosed are dairy products with added dairy minerals and methods of making the dairy products. The dairy products with added dairy minerals exhibit enhanced fresh dairy flavor notes. In one aspect, the dairy product with added dairy minerals is a cheese product, such as cream cheese, processed cheese, or cultured... Agent:
20130196032 - Woven mesh and uses: The present invention relates to a woven mesh. The woven mesh comprises polyester such as poly(ethylene terephthalate). The present invention also relates to associated uses and systems of the woven mesh.... Agent:
20130196033 - Crisp bread snack foods: Crisp bread snack food products based on traditional bread recipes from around the world and a method for producing the products on a commercial processing line. The crisp bread snack food products are shelf-stable and have flavors substantially similar to the traditional breads.... Agent: Frito-lay North America, Inc.
20130196034 - Animal feed and a process for its preparation: An object of the invention is a feed by means of which milk production of cows and milk fat content can be increased. Preferably at the same time milk protein content is increased. Preferably also the trans fatty acid content of milk fat is lowered. The feed according to the... Agent: Raisio PLC.
20130196035 - Frozen food product and method for depositing a sauce into a frozen food product: Method for injecting a sauce into a frozen food product. An embodiment of the method includes the step of inserting a nozzle having one or more openings along the lateral surface of the nozzle to a depth below the surface of a frozen food product, such as ice cream or... Agent: General Mills Marketing, Inc.
20130196036 - Beverage concentrates: The present invention provides a cartridge for a beverage preparation system, the cartridge comprising an inlet for the introduction of an aqueous medium into the cartridge, an outlet downstream of the inlet for the discharge of a beverage from the cartridge and a flow path connecting the inlet to the... Agent:
20130196037 - Coating compositions for aluminum beverage cans and methods of coating same: A coating composition for a food or beverage can that includes an emulsion polymerized latex polymer formed by combining an ethylenically unsaturated monomer component with an aqueous dispersion of a water-dispersible polymer.... Agent: Valspar Sourcing, Inc.
20130196039 - Apparatus for cooking an egg using microwave radiation: The invention relates to an apparatus for boiling an egg, said apparatus comprising a device for providing microwave radiation in a confined space, said space further comprising a holder provided with at least one cavity adapted to the shape of an egg with an eggshell, said cavity provided with a... Agent: Newtricious B.v.
20130196038 - Method and apparatus of programmable temperature controller with dual probes for cooking and smoking of food: A programmable temperature controller with dual temperature probes for food cooking, comprising: (a) an AC power supply for providing power supply to the programmable temperature controller, a smoker cooker, and a smoke generator, (b) a plurality of temperature probe inputs, (c) a smoker cooker power supply, (d) a smoker cooker... Agent: Auber Instruments Inc.
20130196040 - Method for cooking product using an electromagnetic oven: A method for cooking a product in an electromagnetic oven. In one embodiment product is conveyed to a convection oven. The product is then cooked to a moisture content of between about 3% and about 20%. The product is then conveyed to an electromagnetic oven where the moisture content is... Agent: Frito-lay North America, Inc.
20130196041 - Plasma treated susceptor films: A method of making a microwave energy interactive structure includes plasma treating the surface of a polymer film with an inert gas at a plasma treatment energy per unit surface area of the film of from about 0.005 J/cm2 to about 0.2 J/cm2 to reduce the apparent surface roughness of... Agent: Graphic Packaging International, Inc.
20130196042 - Product container strainer: A single use packing and dispensing technique includes a filter element as part of the packaging to permit a user to drain the packing fluid while retaining the primary package contents such as pickles, olives, canned vegetables, fruit, canned meats, poultry and fish. A strainer may be incorporated into any... Agent:
20130196043 - Method and modular system for preparing a granulated confectionary product for making cores or pastilles: A method and system for preparing a granulated product, whereby one or more ingredients are first ground in a centrifugal grinding unit, and then granulated in a centrifugal granulating unit before being fed to a centrifugal mixing and flavouring unit; each of the centrifugal units having a tubular outer shell... Agent:
20130196044 - Slush: A slush beverage formulation and method for preparing same that, once reaching a steady-state temperature in a freezer, results in a pourable slush. The pourable slush is obtained by formulating to a specific range of ingredient content, dependent on the alcohol content of the end product. In a preferred form,... Agent: Diageo Great Britain Limited
20130196045 - Emulsified spread based on olive oil and/or other vegetable oils and method for preparing it: The present invention belongs to the field of food spreads, more specifically it relates to an emulsified spread based on olive oil that is not subjected to hydrogenation or hydroxylation, as well as to a method for preparing it. Optionally, the olive oil of the composition can be partially or... Agent: Gourmed Diet, S.l.
20130196046 - Plastic oil and fat composition, and production method and usage thereof: A plastic oil and fat composition provides a plastic oil and fat food that has a good filling operability, keeps the feeling of melt-in-the-mouth after long preservation, and is excellent in spreadability, oil-off resistance and the like. In the plastic oil and fat composition, a content of PPP is from... Agent: J-oil Mills, Inc.
20130196047 - Process for the production of fat-containing masses: A process for the production of natural stimulants based on fat-containing masses. To produce the fat-containing mass, the raw materials are fed into an apparatus first. These raw materials are mixed in the apparatus and the required processing temperature and consistency are set. Then the mixed raw materials are liquefied... Agent:
20130196048 - Broccoli line brm-53-5943si: The invention provides seed and plants of broccoli hybrid RX 05990035 and the parent lines thereof. The invention thus relates to the plants, seeds and tissue cultures of broccoli hybrid RX 05990035 and the parent lines thereof, and to methods for producing a broccoli plant produced by crossing such plants... Agent: Seminis Vegetable Seeds, Inc.
20130196049 - Reduced sodium salt: There is provided a process for preparing a reduced sodium salt composition, the process comprising the steps of mixing sodium chloride with one or more sodium chloride substitute complexes, heating the so-formed mixture to form a melt, and cooling the melt to form a solid. The so-formed solid is a... Agent: Klinge Chemicals Ltd.
20130196050 - Salty taste enhancer: e
20130196051 - Dairy product and process: The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80° C. and has between 15-45% by weight of the calcium removed; (b) 0-30% by weight fat; (c) 5-45% by weight... Agent: Fonterra Co-operative Group LimitedPrevious industry: Plastic article or earthenware shaping or treating: apparatus
Next industry: Coating processes
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