Food or edible material: processes, compositions, and products inventions

20090280210 - Milk production method: A method for improving the half-life of milk comprising the step of: a) contacting milk with an antibody raised against at least one of the following: i) a molecule required for survival by at least a micro-organism that is responsible for reducing the half-life of milk; ii) a molecule required... Agent: Edwards Angell Palmer & Dodge LLP

20090280211 - Method of preparing a food product: A method of preparing a food product includes providing a high-intensity sweetener selected from the group consisting of acesulfame-K, sucralose, glycyrrhizinate, dihydrochalcones, monellin, inonatin and mixtures thereof. A binder selected from the group consisting of aluminosilicates, polyvinyl acetate, polyols, silica, monioglycerides, waxes and mixtures thereof is provided. The binder and... Agent: Wrigley & Dreyfus 28455 Brinks Hofer Gilson & Lione

20090280212 - Method of producing filamentous fungus culture product: It is an object of the present invention to provide a method of adjusting productivity of enzymes, in particular, amylolytic enzymes, plant fiber degradation enzymes and proteolytic enzymes in a filamentous fungus culture product, by controlling releasing rate of nutrients from the culture raw material into the culture system when... Agent: Sughrue Mion, PLLC

20090280213 - Production and use of anka-polyphenol containing broth: The present invention is related to a process for producing an Anka-polyphenol containing broth with high antioxidant activity, comprising saccharifying and then fermenting raw rice with a Monascus purpureus BCRC 930109 strain, to produce a fermentative broth having high antioxidant activity, high Anka-polyphenol and high amino acid contents. The Anka-polyphenol... Agent: Birch Stewart Kolasch & Birch

20090280214 - Artificial intelligence apparatus for making frozen yogurt and method for controlling: An apparatus includes a housing, a heat conductive container for receiving yogurt ingredients, a heating unit installed in the housing and provided with a heating element for heating the container, a cooling unit installed in the housing and provided with a refrigerant pipe for cooling the container by a refrigeration... Agent: Christopher Paradies, Ph.d.

20090280215 - Method of enzymatically treating green tea leaves: It is to provide a method for producing a rich-flavored green tea extract liquid by converting the ingredients by performing enzymatic treatment to raw material green tea leaves in order to improve the quality of green tea leaves and extracting the tea leaves. A green tea extract liquid with excellent... Agent: Darby & Darby P.C.

20090280216 - Pet snack food and production method thereof: In some preferred embodiments, a pet snack food, which is excellent in eating preference and low in risk of causing health impairment for pets due to excessive consumption of nutrition even if it is given in somewhat large amounts as a snack in addition to regular feeding, is provided. The... Agent: Collard & Roe, P.C.

20090280217 - Method for production of soybean peptide mixture: The object is to provide a soybean protein hydrolyzate which can be produced by hydrolysis of a soybean protein produced by “method B” as defined in the description and produces no dreg even when refrigerated under acidic conditions, particularly a soybean peptide mixture having a relatively low molecular weight. Disclosed... Agent: Wenderoth, Lind & Ponack, L.L.P.

20090280218 - Procedure to obtain wholegrain food for rumiants: It comprises a 2nd step of selected cereals grinding and a 3rd step of mixing of the grinded cereal with minerals, pellets and fiber for between 3 and 7 minutes until obtaining an homogenous mass. The process also includes a 4th step where a fat component is added, and a... Agent: Defillo & Associates, Inc.

20090280219 - Capsule with sealing means: A capsule (1) contains beverage ingredients such as ground coffee, tea or other ingredients and is configured for insertion in a beverage production device (2) in order to have a liquid under pressure have enter the capsule (1) and to interact with the ingredients (3) in the capsule (11). The... Agent: K&l Gates LLP

20090280220 - Relatively humid food for animals with combined ingredients for instantaneous preparation system: Food Relatively Humid For Animals With Ingredients Combined For Instantaneous Preparation System, establishing a more affective relationship between the pet and its owner, through an animal food that is close to human food in terms of preparation, aspect and flavor, keeping, however, the nutritional characteristics of animal food necessary to... Agent: Husch Blackwell Sanders, LLP Husch Blackwell Sanders LLP Welsh & Katz

20090280221 - Vegetable casing film and method for production of tubular sausage casings: Tubular sausage casings can be prepared from non-animal materials, primarily starches and flours by film-casting followed by gluing with an edible glue composed of konjac and carrageenan. In this way, it has been made possible to prepare non-animal meat casings commercially, that can be used with conventional sausage production technology.... Agent: Shlesinger, Arkwright & Garvey LLP

20090280222 - Tunnel pasteurizer: A tunnel pasteurizer having a tunnel, through which the material to be pasteurized is conducted and sprayed or sprinkled with water, and with a trap region for the draining water arranged on the bottom of the tunnel, pasteurizer and a plurality of temperature zones arranged in the transport direction, and... Agent: Marshall, Gerstein & Borun LLP

20090280223 - Produce treatment method: A method for storing fresh produce and comestible derivatives thereof while controlling the total viability count and/or surface pathogen count thereon comprises the step of shining light wavelengths selected from blue light, red light or a combination of red light and blue light onto the surface of the produce.... Agent: Tod T. Tumey

20090280224 - Process for producing baked potato slices with expanded texture: A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expanding the... Agent: Carstens & Cahoon, LLP

20090280225 - Process of making puff pastry: The inventive process relates to making flour confectionery products, namely, puff pastry, and comprises: preparation of dough with certain humidity by mixing flour, water, citric acid, and egg products, maturing the dough for swelling of gluten, forming the dough by rolling it out in several stages, applying at the last... Agent: Aleksandr Smushkovich

20090280226 - Method for processing edible animal products: Processing apparatus and method for meat, poultry and fish products include multiple successive immersions in sanitizing solutions at different temperatures within controlled environments including exposures to fluids at pressures different from ambient pressure to reduce resident microbial contaminants in preparation for packaging and distribution.... Agent: Fenwick & West LLP

20090280227 - Method for producing molded food items from individual pieces of vegetables, meat or other food: A method for producing ready-to-prepare molded food items, the method including combining a first food item and a second food item to form frozen starting products having frozen individual pieces and introducing the frozen starting products continuously or in batches into at least one mold cavity. The method further including... Agent: Brinks Hofer Gilson & Lione

20090280228 - Beverage stirring device: m

20090280229 - Method and apparatus for manufacturing protein beverages: An apparatus for hot filling containers with protein beverage may comprise a batch tank adapted for receiving a protein beverage, a first heat exchanger adapted for heating the protein beverage to a pasteurizing temperature, a reservoir adapted for receiving the protein beverage and having an overflow stream of the protein... Agent: Cox Smith Matthews Incorporated

20090280230 - Comestible compositions comprising high potency savory flavorants, and processes for producing them: The present invention relates to the use of certain high potency savory (“umami”) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food... Agent: Cooley Godward Kronish LLP Attn: Patent Group

20090280231 - Pro-oxidant sugars balanced with polyphenolic antioxidants: A dry edible sugar-based sweetener composition in the form of a granular or powdered material containing a first quantity of at least one natural sugar combined with a second quantity of polyphenolic antioxidants (aka phenolic antioxidants, measured as gallic acid equivalents). The phenolic antioxidants are provided by at least one... Agent: Wesley B. Ames

20090280232 - Use of erythritol and d-tagatose in zero- or low-calorie beverages: A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a zero- or low-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in zero- or low-calorie frozen... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090280233 - Systems and methods for reducing cholesterol in a milk product: Systems and methods according to the present invention yield milk products having reduced cholesterol. A method according to the present invention includes the steps of adding an edible oil to skim that was separated from whole milk; standardizing the particle size of the skim-and-oil mixture; combining the skim-and-oil mixture with... Agent: Ryan Kromholz & Manion, S.c.

20090280234 - Tomatoes having reduced polygalacturonase activity caused by non-transgenic mutations in the polygalacturonase gene: A series of independent non-transgenic mutations found in the fruit PG gene of tomato; tomato plants having these mutations in their fruit PG gene; and a method of creating and identifying similar and/or additional mutations in the PG gene by screening pooled and/or individual tomato plants. The tomato plants of... Agent: Morrison & Foerster LLP

20090274791 - Food articles with delivery devices and methods for the preparation thereof: Disclosed are food articles comprising delivery devices. Methods of preparing such food articles are also disclosed.... Agent: Ballard Spahr Andrews & Ingersoll, LLP

20090274792 - Novel bacterial phytases and method for producing same: The invention concerns novel bacterial phytases, and their respective production methods. More particularly, the invention concerns novel phytases derived from bacteria of genus Acidocella, and polynucleotides coding for said phytases. The invention also concerns vectors containing said polynucleotides, and transformed host organisms expressing said phytases in their tissues. The invention... Agent: Oliff & Berridge, PLC

20090274793 - Wine making method: In a method of making wine comprising fermenting a mixture in a main batch container to produce wine and transferring the wine from the main batch container to a plurality of bottles, at least a portion of the wine is exposed to a vacuum pressure during the wine making process... Agent: Ade & Company Inc.

20090274794 - Gene encoding cell wall mannoprotein and use thererof: The present invention relates to a brewer's yeast which produces alcoholic beverages having an ability for reducing the haze level, alcoholic beverages produced using such a yeast, and a method of producing such alcoholic beverages. More specifically, the present invention relates to a yeast which can reduce the level of... Agent: Drinker Biddle & Reath (dc)

20090274795 - Enzyme granulate l containing phytase: the cores of the particles or the entire particle, after if appropriate required grinding, on suspension or dissolution in demineralized water at 25° C. giving a pH in the range from 4.5 to 6.5, preferably in the range from 4.6 to 6.0, and particularly preferably from 4.7 to 5.5 and... Agent: Connolly Bove Lodge & Hutz, LLP

20090274796 - Methods for enhancing palatability of compositions for animal consumption: Zeolite is added to animal food compositions in amounts sufficient to enhance palatability, preferably in amounts of from about 0.01% to about 4% by weight of the composition. The compositions containing zeolite are ingested more frequently and at a higher rate by animals, particularly finicky animals or older animals that... Agent: Colgate-palmolive Company

20090274797 - High fiber pastry product: High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high fiber-containing pastry products comprise a fried laminated dough piece prepared from a developed dough that comprises, inter alia, wheat flour, resistant wheat... Agent: General Mills, Inc.

20090274798 - Frozen aerated product: The present invention relates to a frozen aerated product comprising a soy product, which comprises soy protein and less than 25 weight-% (wt-%), based on the total weight of the soy product, of soy fat and at least one destabilising emulsifier: as well as to a process for the production... Agent: Unilever Patent Group

20090274799 - Seasoning bag: A bag for applying seasoning to a food item is provided. The bag comprises a mouth, an interior surface, and a seasoning. The mouth receives the food item, and the seasoning is adhered to at least a portion of the interior surface such that the food item may be seasoned... Agent: The Clorox Company

20090274800 - Pet food product with flavoring: A commercial packeted pet food product, having: an edible substrate, said substrate including at least one surface adapted to receive a suspension of flavorsome materials in a paste, gum or gel; and flavorsome materials, adhering to said surface, which substantially contribute to producing the flavor profile of said pet food... Agent: Fulbright & Jaworski, LLP

20090274801 - Cup shaped baked confectionary and manufacturing method thereof: A cup shaped baked confectionary has light texture, uniform thickness and easy to release from the die. The cup shaped baked confectionary may be produced by mounting a dough of a cup shaped baked confectionary having desired contour shape on a top of a metallic three-dimensional baking die having desired... Agent: Rader Fishman & Grauer PLLC

20090274802 - Method for the intelligent continuous filling of a cooking device and cooking device therefor: A method for managing cooking programs first comprises selecting, at a point in time (t0), a type of item to be cooked (i), items (j) of the type of item to be cooked (i), and various treatment planes (k) of a cooking compartment that are to be filled at a... Agent: Marshall, Gerstein & Borun LLP

20090274803 - Method to pre-crystallize real chocolate in the form of stable beta v polymorphic crystals: The present invention relates to a method to pre-crystallize real chocolate in the form of Beta V crystals, said method comprising the steps of—determining an initial temperature (TCi) for a chocolate mass to have before seed crystals are admixed thereto, said TCi exceeding the critical temperature, —obtaining a liquid chocolate... Agent: Knobbe Martens Olson & Bear LLP

20090274804 - Systems, methods and devices for use in assessing carcass grading: Methods, systems and devices are implemented in connection with measuring the relative content of intramuscular fat (IMF) in a portion of muscle tissue. Consistent with one such method a probe is presented to the portion of muscle tissue. The probe produces a response-provoking signal in the muscle tissue. A resulting... Agent: Crawford Maunu PLLC

20090274805 - Method and cooking appliance for regulating a cooking process in a cooking chamber: In one embodiment for regulating a baking process in an oven, an operator introduces a product to be cooked into the oven, and a sensor detects a gas or moisture concentration release from the product cooking in the cooking chamber over time wherein The slope of the curve of the... Agent: Alston & Bird LLP

20090274806 - Method and apparatus for vitamin d enhancement in mushrooms: An apparatus and method for increasing Vitamin D content in mushrooms irradiates the mushroom(s) for a duration of up to six seconds with one or more pulses of light with wavelengths in the range of about 200 to about 1000 nanometers. The light is emitted by an electric glow discharge... Agent: Connolly Bove Lodge & Hutz, LLP

20090274807 - Manufacturing method for rice pizza: Disclosed is a method of providing rice pizza that integrates pizza with sauce made from Korea's traditional pastes. The rice pizza of the present invention incorporates ingredients such as a piece of rice cake, various pastes, such as thick soy paste mixed with red peppers, fermented soybean paste, and soy... Agent: Ipla P.A.

20090274808 - Encoding method and device: The present invention is a tool and method for imprinting encoded messages on a food product. Preferably the food can be gum or a fruit product. The tool further comprises an imprinting cube with designated encoded symbols incorporated on each plane of the cube and a container for containing a... Agent: Delphine M. James

20090274809 - Top and tail system for leafy vegetables: A leafy vegetable having a core end and a leafy end is processed after being harvested. The harvested leafy vegetable is transported to a trim area on a conveyor. A first cutting implement located in the trim area trims a portion of the core end. A second cutting implement located... Agent: Morrison & Foerster LLP

20090274810 - Product control paddles for snack food fryer: A method of controlling the movement of snack food products being cooked continuously in a bath of hot cooking oil to the end of realizing a more uniform moisture content in the final product employs a plurality of segmented paddle wheels with blades to penetrate and agitate vigorously the product... Agent: Donald N. Macintosh Law Offices Of Donald N. Macintosh

20090274811 - Defect separation from dry pulp: Defects are removed from dry pulp by providing dry pulp having less than 10% by total weight of water therein. The location of individual defect material within the dry pulp is sensed. The located defect material is relatively positioned with respect to a defect removal system. Using the sensed location... Agent: Mark A. Litman & Associates, P.A. York Business Center

20090274812 - Device, application of the device and method for manufacturing a liquid flavouring substance condensate: The present invention concerns a device, a use of the device and a method for manufacturing a flavouring substance condensate containing or consisting of one or more flavouring substances, one or more reference substances, water and/or ethanol, as well as a method for sensorial assessment of the liquid flavouring substance... Agent: Connolly Bove Lodge & Hutz LLP

20090274813 - Vacuum raising in a fluid permeable mould of foodstuff: A vacuum raising apparatus for the production of an expanded foodstuff is disclosed, comprising a fluid permeable mould for constraining the foodstuff. The permeability of the mould is substantially uniform throughout so that during vacuum raising fluids from the foodstuff can escape uniformly through the entirety of the mould. The... Agent: Fitzpatrick Cella Harper & Scinto

20090274814 - Production method of meat substitute food substance: Meat substitute food substance produced by melting the frozen konnyaku, pressing or compressing the molten konnyaku so as to dehydrate them and to obtain konnyaku chips containing a little volume of water, adding one or plural kinds of bonding materials to the konnyaku chips obtaining a mixture, crushing or cutting... Agent: Jacobson Holman PLLC

20090274815 - Rice modifier, cooked rice food using the rice modifier, and those preparation processes: A rice modifier, containing a granular material sieved over 0.5 mm-opening (32-mesh) sieve at a content of 5% by weight or more and 100% by weight of less, having thermal solubility of equal to or higher than 20%, and containing starch at a content of equal to or larger than... Agent: Turocy & Watson, LLP

20090274816 - Delta-15 desaturase genes suitable for increasing levels of omega-3 fatty acids: The present invention relates to fungal Δ-15 fatty acid desaturases that are able to catalyze the conversion of linoleic acid (18:2, LA) to alpha-linolenic acid (18:3, ALA). Nucleic acid sequences encoding the desaturases, nucleic acid sequences which hybridize thereto, DNA constructs comprising the desaturase genes, and recombinant host plants and... Agent: E I Du Pont De Nemours And Company Legal Patent Records Center

20090274817 - Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester: Thus, the present invention is related to a body taste improver comprising a long-chain highly unsaturated fatty acid and/or an ester thereof as a main component and a body taste-increasing component; a body taste improver comprising a long-chain highly unsaturated fatty acid and/or an ester thereof derived from a particular... Agent: Birch Stewart Kolasch & Birch

20090274823 - Soybean cultivar 7017301: A soybean cultivar designated 7017301 is disclosed. The invention relates to the seeds of soybean cultivar 7017301, to the plants of soybean 7017301, to plant parts of soybean cultivar 7017301 and to methods for producing a soybean plant produced by crossing soybean cultivar 7017301 with itself or with another soybean... Agent: Jondle & Associates P.C.

20090274824 - Soybean cultivar 7225093: A soybean cultivar designated 7225093 is disclosed. The invention relates to the seeds of soybean cultivar 7225093, to the plants of soybean 7225093, to plant parts of soybean cultivar 7225093 and to methods for producing a soybean plant produced by crossing soybean cultivar 7225093 with itself or with another soybean... Agent: Jondle & Associates P.C.

20090274821 - Soybean cultivar 7537171: A soybean cultivar designated 7537171 is disclosed. The invention relates to the seeds of soybean cultivar 7537171, to the plants of soybean 7537171, to plant parts of soybean cultivar 7537171 and to methods for producing a soybean plant produced by crossing soybean cultivar 7537171 with itself or with another soybean... Agent: Jondle & Associates P.C.

20090274818 - Soybean cultivar 7629164: A soybean cultivar designated 7629164 is disclosed. The invention relates to the seeds of soybean cultivar 7629164, to the plants of soybean 7629164, to plant parts of soybean cultivar 7629164 and to methods for producing a soybean plant produced by crossing soybean cultivar 7629164 with itself or with another soybean... Agent: Jondle & Associates P.C.

20090274822 - Soybean cultivar 77266152: A soybean cultivar designated 77266152 is disclosed. The invention relates to the seeds of soybean cultivar 77266152, to the plants of soybean 77266152, to plant parts of soybean cultivar 77266152 and to methods for producing a soybean plant produced by crossing soybean cultivar 77266152 with itself or with another soybean... Agent: Jondle & Associates P.C.

20090274820 - Soybean cultivar 7802136: A soybean cultivar designated 7802136 is disclosed. The invention relates to the seeds of soybean cultivar 7802136, to the plants of soybean 7802136, to plant parts of soybean cultivar 7802136 and to methods for producing a soybean plant produced by crossing soybean cultivar 7802136 with itself or with another soybean... Agent: Jondle & Associates P.C.

20090274825 - Soybean cultivar 7824344: A soybean cultivar designated 7824344 is disclosed. The invention relates to the seeds of soybean cultivar 7824344, to the plants of soybean 7824344, to plant parts of soybean cultivar 7824344 and to methods for producing a soybean plant produced by crossing soybean cultivar 7824344 with itself or with another soybean... Agent: Jondle & Associates P.C.

20090274819 - Soybean cultivar s080007: A soybean cultivar designated S080007 is disclosed. The invention relates to the seeds of soybean cultivar S080007, to the plants of soybean S080007, to plant parts of soybean cultivar S080007 and to methods for producing a soybean plant produced by crossing soybean cultivar S080007 with itself or with another soybean... Agent: Jondle & Associates P.C.

20090263537 - Method for stimulating intestinal barrier integrity after non-natural birth: The present invention relates to methods for feeding and stimulating the health of infants delivered via caesarean section comprising administering long chain polyunsaturated fatty acids and/or nucleotides... Agent: Browdy And Neimark, P.l.l.c. 624 Ninth Street, Nw

20090263538 - Methods for improving the storage and handling characteristics of condensed whey permeate and for utilizing condensed whey permeate in the feeding of a ruminant animal: A method of improving the storage and handling characteristics of a condensed whey permeate (“CWP”) comprising the steps of: (a) obtaining a CWP that: (i) has a total solids content in the range of about 20% to about 75% by weight and has a water content in the range of... Agent: Booth Albanesi Schroeder LLC

20090263539 - Antimicrobial peracid compositions with selected catalase enzymes and methods of use in aseptic packaging: The present invention relates to specially selected catalase enzymes and their use in reducing hydrogen peroxide in applications, and particularly in aseptic packaging applications.... Agent: Ecolab Inc.

20090263540 - Process and apparatus for reusing energy recovered in alcohol production: A process for producing ethanol wherein stillage is recycled into the process as a source of heat and power. Specifically, stillage is spray dried and then combusted in a biomass boiler. Spray drier exhaust is exported to the main scrubber and employed to extract particulates. Flue gas from the boiler... Agent: Brown, Winick, Graves, Gross, Baskerville And Schoenebaum, P.l.c

20090263541 - Method of producing cocoa mass, and chocolate and other cocoa containing products produced from the cocoa mass: In a method of producing cocoa mass from nibs from cracked, fermented cocoa beans, nibs are used from which nibs parts of an undesired degree of fermentation have been sorted out, for example by analysis of the individual nibs pieces for fluorescence, preferably by irradiation with UV light at two... Agent: Seed Intellectual Property Law Group PLLC

20090263542 - Dry food compositions having enhanced palatability: A dry food composition comprising one or more pieces having zero to baseline palatant level and one or more pieces having an enhanced palatant level compared to the pieces having zero to baseline palatant level. The composition surprisingly exhibits enhanced palatability to an animal when compared to food compositions comprising... Agent: Colgate-palmolive Company

20090263543 - Method for producing solid enzyme granulates for animal food: c) coating the raw granules with a hydrophobic material selected in an extent of at least 70% by weight, based on the hydrophobic material, from saturated fatty acids, the esters of saturated fatty acids, in particular the mono-, di- and triglycerides of saturated fatty acids, and mixtures thereof.... Agent: Connolly Bove Lodge & Hutz, LLP

20090263544 - Confectionery product: Hard candy which includes at least one acidic component and which shows improved transparency is made by forming a liquid starting material comprising at least one sugar alcohol which is not a monosaccharide sugar alcohol, water, and the acidic component; heating under conditions at which the acidic component does not... Agent: K&l Gates LLP

20090263545 - Capsule for the preparation of a beverage: The capsule (2) for brewing food fragments comprises a filtering means (22) delimitating one filtering side of a brewing enclosure (20). It also comprises an overflow wall (3) positioned in the path of brewed liquid after the filtering means. The filtering means (22) are integral with the overflow wall (3).... Agent: K&l Gates LLP

20090263546 - Single-lobe filter bag for infusion products: A single-lobe filter bag for infusion products comprises a length (2) of filter material forming a chamber (3) containing a charge (4) of the infusion product. The length (2) comprises: a first closed top end (5) formed by a first join (S1) between two first end edges of the length... Agent: Pearne & Gordon LLP

20090263547 - Assembly for food product and method for heating said assembly: s

20090263548 - Ozone treatment of liquid foodstuff: The present invention relates to a method for inhibiting bacterial growth in liquid media by means of ozone containing gas flow, whereby a liquid medium at ambient temperature is passed by a finely divided gas stream containing ozone, the liquid medium is passed to dwell time space while being mixed... Agent: Gauthier & Connors, LLP

20090263549 - Mold control and odor prevention in production of pelletized feedstuffs: A feedstuff and a method for inhibiting the growth of pathogens in pelleted animal feeds which increases the efficiency of the pelleting process without introducing bad odors into the feed due to butyric acid. Active ingredients include a mixture of butyrate, propionate and surfactants.... Agent: NeifeldIPLaw, PC

20090263550 - Methods and apparatuses for obtaining infusions: An apparatus for obtaining beverages by infusion comprises an indicating device arranged for indicating that a preset infusion time interval has passed; a method for obtaining beverages by infusion comprises imbibing with water at a desired temperature a dose of a substance or of a mixture of substances from which... Agent: Nixon & Vanderhye, PC

20090263551 - Devices and methods for mixing and/or kneading food products: A device for mixing and/or kneading food products is provided with a container having an inlet, an outlet as well as at least two counter-rotating shafts that extend substantially in the longitudinal direction of the container. Each shaft is fitted with at least one tool, which tool comprises at least... Agent: Maier & Maier

20090263552 - Organic compounds and methods: A method of using organic compounds and providing slow release flavoring in or for food products wherein flavor precursors are added to flavor compositions and/or food products and release flavor compounds upon consumption of the food products, and novel flavor precursor compounds. The flavor precursors can be prepared from mono-... Agent: Norris, Mclaughlin & Marcus

20090263553 - Method for developing a dairy protein cake: A method for producing a shelf-stable protein-based pellet that is capable of expansion into a light, crispy snack cake, while providing a good source of protein and calcium. The method, in preferred embodiments, involves making dough from tapioca and potato starches and a milk protein derivative consisting of whey protein... Agent: Carstens & Cahoon, LLP

20090263554 - Nucleic acid molecules encoding enzymes from wheat which are involved in starch synthesis: m

20090263555 - Healthy and nutritious low calorie, low fat foodstuffs: A low calorie, low fat food product of a foodstuff and a stable foam. The foam has a liquid matrix, gas bubbles and a structuring agent that forms a lamellar or vesicle cage structure without generating a gel imparting a rubbery texture. The lamellar/vesicular cage structure entraps a substantial portion... Agent: Winston & Strawn LLP Patent Department

20090263556 - Method for producing a soluble cocoa product from cocoa powder: The present invention relates to a method for producing a soluble cocoa product from cocoa powder. The present invention further relates to cocoa products obtained by the present method and uses thereof. The present invention is also directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa... Agent: Hoxie & Associates LLC

20090263557 - Milk component-based sweet comprising defined edible fat agglomerates, and method and device for the production thereof: The invention relates to a sweet that has a long shelf life and is provided in the form of a soft, creamy, shape-retaining, and foamed mass comprising milk components, edible fats, sugar and/or sugar substitutes, and water. At least one portion of the edible fat is provided in a crystallized... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP

20090263558 - Lemon/lime flavored beverages having improved stability: A combination of an acidulant system and a buffer salt system is included in lemon/lime flavored beverages to achieve improved stability. The acidulant system includes citric acid and/or phosphoric acid and an additional organic acid having a smaller dissociation constant than both phosphoric acid and citric acid; the buffer salt... Agent: Banner & Witcoff, Ltd. And Attorneys For Client No. 006943

20090263559 - Non-hydrogenated hardstock fat: Hardstock fat having an amount of saturated fatty acids of at least 80 wt %, • wherein the amount of H3mixed triglycerides is between 45 and 60 wt %, H3mixed being a group of triglycerides consisting of triglycerol esters of 3 H fatty acids wherein H is a saturated fatty... Agent: Unilever Patent Group

20090263560 - Method for processing a foodstuff compound: The invention relates to the processing of a foodstuff compound, in particular a fat compound containing suspended particles; mechanical energy is introduced into the compound by means of a relative movement between the compound to be processed, which is contained in a processing space, and the surface of a processing... Agent: Finnegan, Henderson, Farabow, Garrett & Dunner LLP

20090263561 - Method of maximising utilisation of egg albumen: A food product formulation which includes dried hen egg albumen (white), wherein the level of said albumen in said formulation is based on the water absorption or water binding (gelling) capacity of said albumen.... Agent: Fulbright & Jaworski, LLP

20090263562 - Process for making nut spreads: A nut spread made from a blend of ground macadamia nuts and/or almonds and honey, in which the honey is the major component and provides a binder for the paste-like edible spread, as well as controlling flavor, texture and spreadability of the resulting food product.... Agent: Christie, Parker & Hale, LLP

20090263563 - Method of preparing spongy soy protein flakes, which contain coagulated soy protein and soy oil, from full fat, enzyme active soy flakes, and the spongy soy protein and soy oil containing flakes prepared according to said inventive method: The invention relates to method of preparing spongy soy protein and soy oil containing flakes from full fat, enzyme active soy flakes. The inventive method comprises preparing a hot coagulating solution, such as a Nigari salt solution; mixing the full fat, enzyme active soy flakes with the hot coagulating solution,... Agent: Sturm & Fix LLP

20090263564 - Washed deboned meat having high protein recovery: Deboned meat is subjected to processing in a surimi-type procedure in order to substantially reduce the heme content and thus the color intensity of the deboned meat, with bone marrow components and fat also being removed. When desired, the washed meat is subjected to dewatering, such as by pressing, in... Agent: Cook Alex Ltd

20090263565 - Proteinaceous foodstuff: An extruded foodstuff having a protein content in the range of 45% to 80% protein by mass and specific density of 0.10-0.40 g/cm3, including: a vegetable protein isolate which has been at least partly hydrolysed by enzymic hydrolysis, which provides the majority of the protein content and which has a... Agent: K&l Gates LLP