| Cargill, Incorporated Patent applications |
| Patent application number | Title | Published |
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| 20120114828 | POST FERMENTING OPTIMIZER (PFO) FOR THE PREPARATION OF BEER - The present application relates to a method of preparing a beer or beer-like beverage by adding a Post Fermenting Optimizer (PFO) in form of an infusion of roasted malt or a distillate thereof after fermentation. This addition of PFO provides the beer or beer-like beverage with additional body, base flavour and/or top notes. The present invention relates also to the PFO infusion itself, its distillate, the methods for preparing them and their use for reducing staling during beer or beer-type product shelf-life. | 05-10-2012 |
| 20120114788 | PARTICULATE FLAVOR DELIVERY SYSTEM, A METHOD OF MAKING IT AND USE THEREOF - A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend, a portion of which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25″C to 250° C., a method of making it, and use thereof. | 05-10-2012 |
| 20120108155 | AUTOMATED FAT TRIMMING SYSTEM - An automated system and method for trimming fat from an outer surface of a primal of meat includes a conveyor for advancing the meat, an imaging system for creating at least one image of the meat in order to create a fat profile, and a trimming assembly that removes fat from the outer surface of the meat based on the created fat profile. An orientation device is used to secure and guide the meat on the conveyor. In some embodiments, the orientation device is configured to align with a spinal groove in the meat. In some embodiments, the primal of meat is a short loin; in some embodiments, it is a sirloin. | 05-03-2012 |
| 20120107475 | METHOD OF AND SYSTEM FOR WHEAT MILLING - Processes and systems for commercial scale milling of wheat are disclosed. Processes include multiple tempering steps of controlled duration and cubing of the wheat kernel between two tempering steps. The cubing between the tempering breaks the kernels, or stresses the kernels, in a manner that enables a high degree of separation of the bran and endosperm early in the flour production process. An embodiment includes tempering for a first period between ½ hour and 2 hours, cubing in a roll crusher with longitudinal corrugations on one roll and circumferential corrugations on a second roll, removing fines from the cubed kernels, and further tempering of the cubed kernels for a period between ½ hour and 2 hours | 05-03-2012 |
| 20120102889 | MULTI-HANDLED SEALED BAG - A sealed multi-handled bag is provided that includes a first handle at a first end and a second handle at a second end. In one embodiment, the handles are on substantially opposite ends of the bag. The sealed bag may be made from plastic and may contain loose materials, such as a salt. In some embodiments, one or more of the handles are formed from heat-sealed layers of bag material having a grip cut therein. A method for filling and sealing the multi-handled sealed bag includes filling a bag having a first closed end through a second open end, and sealing the second open end to form a handle. In one embodiment, sealing the second open end includes heat-sealing opposing layers of bag material together and cutting a handle through the layers. In another embodiment, the method includes folding-over the layers of bag material. | 05-03-2012 |
| 20120083618 | METHOD OF IMPROVING OIL RECOVERY AND REDUCING THE BIOCHEMICAL OXYGEN DEMAND AND CHEMICAL OXYGEN DEMAND OF PALM OIL MILL EFFLUENT - Palm oil processing plants are continually looking for ways to improve oil recovery, and reduce bio-chemical oxygen demand and chemical oxygen demand of the palm oil mill effluent. A method is described for increasing the amount of oil recovered and reducing the bio-chemical oxygen demand and chemical oxygen demand of palm oil mill effluent by treating pressed palm oil slurry with ultrasonic energy prior to disposal of the effluent. | 04-05-2012 |
| 20120076899 | SHELF STABLE MONATIN SWEETENED BEVERAGE - A shelf stable beverage composition which comprises a liquid having a reduced dissolved O | 03-29-2012 |
| 20120073009 | METHOD OF CREATING A SPRING BRASSICA NAPUS - Crossing a winter | 03-22-2012 |
| 20120070558 | OIL COMPOSITIONS - The present invention relates to refined oil compositions having a preserved or enhanced micronutrient content and to methods of producing them. | 03-22-2012 |
| 20120065414 | CORN STILLAGE OIL DERIVATIVES - Corn stillage oil derivatives having values for Gardner color of 10 or less and methods for making the corn stillage oil derivatives are disclosed. In one aspect, the corn stillage oil derivative comprises a heat bleached corn stillage oil. Preferably, the heat bleached corn stillage oil has a value for Gardner color of from 4 to 8. In another aspect, the corn stillage oil derivative comprises a blown corn stillage oil. Preferably, the blown corn stillage oil has a value for Gardner color of from 5 to 8. | 03-15-2012 |
| 20120065275 | POLYSACCHARIDE COMPOSITIONS - An aqueous composition characterized in that it comprises one or more anionic polysaccharides suspended in an aqueous dispersion of one or more hydrocolloids. | 03-15-2012 |
| 20120058236 | SWEETENER COMPOSITION COMPRISING HIGH SOLUBILITY FORM OF REBAUDIOSIDE A AND METHOD OF MAKING - Disclosed are sweetener compositions comprising rebaudioside A and methods of making the sweetener compositions. The sweetener compositions comprise a highly soluble crystal form of rebaudioside A that displays, in some embodiments, a solubility at 24° C. in water of about 25 (grams rebaudioside A/per 100 grams water) or greater. The high solubility of the sweetener composition of the invention allows it to be used in applications such as syrups and concentrates. | 03-08-2012 |
| 20120045556 | A COOKING OIL COMPOSITION - A cooking composition comprising a non-hydrogenated vegetable oil, lecithin, monoglycerides, and optionally citric acid esters. The cooking composition is a homogenous, transparent liquid at ambient temperatures and is an effective anti-spattering composition for use in preparing food. | 02-23-2012 |
| 20120027889 | PROCESS FOR MAKING A COCOA PRODUCT - Processes for treating cocoa products enzymatically to improve color are disclosed. Aspects of the disclosure are particularly directed to such treatment without changing the pH of the cocoa product. | 02-02-2012 |
| 20120018353 | MEAT SORTATION - A system and method for sorting animal protein is provided. The method includes determining a desired characteristic of a cut of meat from an animal portion and associating the desired characteristic with an attribute of the animal portion. The attribute is ascertained and the animal portion is sorted based on the ascertained attribute. Like animal portions are grouped together for further processing as a group. | 01-26-2012 |
| 20120009323 | STABLIZED WHOLE GRAIN FLOUR - Stabilized whole grain corn flour having extended storage stability and modified functional properties, such as improved processing tolerance, improved dough properties and enhanced corn flavors, is described, as are methods of making such stabilized whole grain corn flour. | 01-12-2012 |
| 20120009312 | PROVIDING HOMESTYLE EGG PRODUCT PORTIONS - An apparatus for providing homestyle egg product portions on a commercial scale is described. The apparatus includes a plurality of moving heated pockets, and a plurality of mixers. Each heated pocket is capable of holding an egg product portion, and each mixer is capable of stirring an egg product portion held in a heated pocket to yield a stirred egg product portion. The apparatus can further include a plurality of groupers. Each grouper is capable of gathering stirred egg product portions held in a moving heated pocket. Methods for producing homestyle egg product portions on a commercial scale are also described. | 01-12-2012 |
| 20110311704 | EMULSION-LIKE COMPOSITIONS - The present invention relates to emulsion-like compositions especially emulsion-like compositions without emulsion stabilizing aids. This invention also relates to a process for manufacturing said emulsion-like compositions and the invention further relates to the use of porous starch in the manufacture of emulsion-like compositions. | 12-22-2011 |
| 20110311702 | PERCEPTIONAL CHARACTERISTICS OF BEVERAGES - A method for improving the mouthfeel or flavor of beverages by adding hydrocolloids having a particular instrinsic viscosity, and reduced-calorie beverages comprising said hydrocolloids. | 12-22-2011 |
| 20110300282 | PRODUCTION OF MONATIN ENANTIOMERS - Methods for preferentially hydrolyzing one stereoisomer of an isoxazoline diester over another, as well as an enzyme for facilitating the preferential hydrolysis are provided. Also provided are methods for providing mixtures of (RR) and (RS) monatin as well as (SS) and (SR) monatin, which methods can include the step of stereoselectively hydrolyzing an isoxazoline diester. | 12-08-2011 |
| 20110293814 | CITRUS PULP FIBER SYSTEMS AND GEL-BASED DESSERT SYSTEMS - Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding. | 12-01-2011 |
| 20110293813 | FROZEN PELLETS MADE WITH JUICE - A composition and method of making frozen pellets made with juice includes a composition having at least about 50 weight equivalents of juice and a multipart stabilizer that acts as a gelling agent and a viscosifying agent. Frozen pellets are formed from the composition through cryogenic freezing. The resulting pellets contain a high level of juice and have a creamy taste and mouth feel. The multipart stabilizer results in the frozen pellets being free flowing at temperatures below approximately −4° F. Moreover, the multipart stabilizer contributes to the pellets having a high resistance to melting and clumping. In some embodiments, the frozen pellets made with juice are blended with frozen pellets made with yogurt to form a frozen food product. | 12-01-2011 |
| 20110293781 | CRUMB, E.G., CHOCOLATE CRUMB, HAVING ENHANCED CARAMEL FLAVOR - The present disclosure provides crumb of the type used in making milk and white chocolates with enhanced flavor and/or aroma. It has been found that adding alpha-dicarbonyls, e.g., 2- or 3-carbon alpha-dicarbonyls, can add noticeable caramel and/or toffee notes to the flavor and/or the aroma of the crumb without a concomitant increase in less desirable flavors and aromas, such as burnt or earthy notes. | 12-01-2011 |
| 20110263188 | METHOD AND APPARATUS FOR PROCESSING CARCASSES - A method for processing meat along a meat processing line. The method includes removing viscera from a carcass, accumulating the carcass along a dead rail stack of the meat processing line, washing the carcass, and inspecting the carcass at an inspection station following the act of washing the carcass. | 10-27-2011 |
| 20110250323 | MICROWAVABLE REFRIGERATED SCRAMBLED EGGS AND PROCESS - A microwavable, refrigerated scrambled egg composition. The composition comprises a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry comprising pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided. | 10-13-2011 |
| 20110250247 | TABLETTING OF ERYTHRITOL - Erythritol having a specific surface area greater than 0.25 m | 10-13-2011 |
| 20110226429 | ENHANCED FIBER ADDITIVE; AND USE - The disclosure provides a process of modifying a seed based fiber (SBF) to form an enhanced fiber additive (EFA). The process includes an acid treatment step and optionally at least one fiber modification step. Preferred EFA products and uses are described. | 09-22-2011 |
| 20110212881 | ALEURONE AS A PREBIOTIC FIBER FOR IMPROVED INTESTINAL HEALTH - The present invention is directed to methods of treating, maintaining or improving the feces quality and gastrointestinal tract health of mammals. The present invention is further directed to food products that can be used to treat, maintain or improve the feces quality and gastrointestinal tract health of mammals. In at least one aspect of the invention, the method includes introducing aleurone into the diet of a mammal. In another aspect the food product includes aleurone. | 09-01-2011 |
| 20110212441 | Methods and Systems for Inferring Bovine Traits - Methods, compositions, and systems are provided for managing bovine subjects in order to maximize their individual potential performance and edible meat value, and to maximize profits obtained in marketing the bovine subjects. The methods and systems draw an inference of a trait of a bovine subject by determining the nucleotide occurrence of at least one bovine SNP that is identified herein as being associated with the trait. The inference is used in methods of the present invention to establish the economic value of a bovine subject, to improve profits related to selling beef from a bovine subject; to manage bovine subjects, to sort bovine subjects; to improve the genetics of a bovine population by selecting and breeding of bovine subjects, to clone a bovine subject with a specific trait, to track meat or another commercial product of a bovine subject; and to diagnose a health condition of a bovine subject. Methods are also disclosed for identifying additional SNPs associated with a trait, by using the associated SNPs identified herein. | 09-01-2011 |
| 20110212149 | PUFFED STARCH MATERIAL - The present invention concerns a puffed popcorn starch containing powder having a loose bulk density of less than 120 g/L and a particle size smaller than 1 mm, a non-aqueous liquid-loaded starch material comprising said powder and a process for preparing these. In addition the present invention relates to the use of said powder as a solid carrier material for non-aqueous liquid or gaseous components and the use of said non-aqueous liquid-loaded starch material in food and animal feed products, pharmaceuticals, nutraceuticals, agrochemicals, and cosmetic or personal care products. | 09-01-2011 |
| 20110195159 | METHODS AND SYSTEMS FOR MAKING CO-EXTRUDED FOOD PRODUCTS - Described is a system and a method for making a co-extruded food product. The system is for continuously making individual co-extruded food products and may comprise: a food supply system comprising a first extrudable food supply and a second extrudable food supply that are horizontally co-extruded at a predetermined extrusion rate into a substantially linear stream of coextrudate comprising a substantially continuous layer of the first food supply surrounding a substantially continuous layer of the second food supply; and a cutting system, comprising a cutting element for cutting the stream of coextrudate supplied by the food supply system, wherein the timing of movement of the cutting element is synchronized with the extrusion rate to provide individual co-extruded food products having an approximately predetermined size and weight. | 08-11-2011 |
| 20110178288 | PROCESS FOR THE PRODUCTION OF MALTODEXTRINS AND MALTODEXTRINS - There is disclosed a process for preparing liquid maltodextrin having a D.E. of about 5 to less than about 20. Also disclosed are liquid maltodextrins having a D.E. of about 9 to about 15. | 07-21-2011 |
| 20110143007 | NEW POLYDEXTROSE MATERIAL - The present invention discloses a new type of water-soluble polydextrose. This new type of polydextrose contains at least 75% by weight of saccharide molecules having a degree of polymerisation (DP) of 5 or more and characterised in that the non-digestible fiber content is at least 80% by weight. Further, the present invention relates to a process for preparing this new type of polydextrose and to the use of this polydextrose in products such as food products, pharmaceutical products and personal care products. | 06-16-2011 |
| 20110117253 | EGG-FILLED FOOD PRODUCT - Disclosed herein is a food product that includes a filling and a coating. The filling typically includes cooked egg material. The coating typically includes a cooked, non-yeast leavened batter. | 05-19-2011 |
| 20110117246 | COMPOSITION FOR PREPARING IMPROVED GLUTEN-FREE OR GLUTEN-REDUCED BAKERY PRODUCTS - The present invention relates to a composition for preparing gluten-free or gluten-reduced bakery products, comprising enzyme active soy flour and at least one hydrocolloid, as well as a kit of a plurality of ingredients for preparing gluten-free or gluten-reduced bakery products, comprising said enzyme active soy flour and said at least one hydrocolloid. The present invention further relates to a dough comprising said composition, and to a gluten-free or gluten-reduced bakery product, in particular bread or a bread product, produced using said composition. In addition, the present invention relates to the use of enzyme active soy flour or a combination of enzyme active soy flour and at least one hydrocolloid in the preparation of a gluten-free or gluten-reduced, preferably gluten-free, bakery product. | 05-19-2011 |
| 20110100256 | PROTEIN AND STARCH COMPOSITIONS, METHODS FOR MAKING AND USES THEREOF - The present disclosure relates to protein-starch compositions. The disclosure also relates to processes for preparing the protein-starch compositions. Further, the disclosure relates to uses of the protein-starch compositions in the preparation of adhesives or binders. Further, the disclosure relates to adhesive formulations that include protein-starch containing compositions and to paper products resulting from the processes herein. | 05-05-2011 |
| 20110097457 | METHOD FOR PROVIDING A MARBLEIZED MEAT PRODUCT - Marbleized meat products are prepared by providing a fat composition comprising fat and an emulsifier, the fat composition being at a temperature of from about 70° to about 120° C., wherein substantially all of the fat is from an animal source; and providing a water composition at a temperature of from about 15° to about 32° C. The fat composition and the water composition are mixed at a ratio of from about 5% to about 30% fat composition to form a homogeneous fat-containing liquid brine composition at a temperature of at least about 25° C., wherein a fat-containing liquid brine composition is substantially free of Allergenic Protein. The composition is cooled to a temperature at or less than about 10° C. and injected into a meat portion to provide a marbleized meat product. The average temperature of the marbleized meat product does not exceed about 7° C. | 04-28-2011 |
| 20110087011 | SEPARATION OF REBAUDIOSIDE A FROM STEVIA GLYCOSIDES USING CHROMATOGRAPHY - Disclosed are methods for the chromatographic separation of rebaudioside A from stevioside in glycoside solutions that are derived from stevia. The chromatographic separation may be an adsorb/desorb type of chromatographic separation or a fractionation type of chromatographic separation. | 04-14-2011 |
| 20110065821 | POLYOL MADE FROM PARTIALY HYDROGENATED, FULLY EPOXIDIZED NATURAL OILS - A method is disclosed for making a polyol comprising: fully-epoxidizing a partially hydrogenated vegetable oil to obtain a fully-epoxidized vegetable oil derivative having an iodine value less than 4 g I | 03-17-2011 |
| 20110064918 | SIZING-ADHESIVE COMPOSITION - A novel sizing-adhesive composition for corrugating characterised in that it comprises at least one low molecular weight, water soluble polymer such as a maltodextrin, corrugating boards prepared therewith and methods of producing them. | 03-17-2011 |
| 20110062257 | PROCESSING MEAT TRIM - Meat trim portions are sorted by employing quantitative lean point analysis and one or more sorting steps. Embodiments of the present invention are adapted to make lean point determinations, to compare the determinations to one or more sorting parameters, and to direct meat trim portions to one of a plurality of containers based on the comparison. Meat trim portions from each container are subsequently processed into ground meat. | 03-17-2011 |
| 20110061645 | LOW-VISCOSITY REDUCED-SUGAR SYRUP, METHODS OF MAKING, AND APPLICATIONS THEREOF - The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup. | 03-17-2011 |
| 20110059218 | SWEETENER, METHODS OF PREPARING SWEETENER AND APPLICATIONS THEREOF - This disclosure pertains to a sweetener containing a high intensity sweetener and a taste modifying composition. In another aspect of the invention is a sweetener containing a high intensity sweetener, a taste modifying composition and a bulking material. Also disclosed are methods of making a sweetener of the present invention and methods of using the sweetener. | 03-10-2011 |
| 20110052780 | PREPARATION OF ENZYMATICALLY HYDROLYZED STARCH - The present invention pertains to methods for preparing enzymatically hydrolyzed starch for use as a stabilizing agent that include the steps of first gelatinizing a starch and next, hydrolyzing the gelatinized starch with an enzyme having endo-hydrolytic activity. The present invention also pertains to the resulting enzymatically hydrolyzed starch for use as a stabilizing agent within emulsions, beverages, food products and industrial products prepared using the enzymatically hydrolyzed starch. | 03-03-2011 |
| 20110027828 | Enzymatic Modification in a Continuously Regenerated Packed Bed Column - A process for the modification of a substrate comprising passing the substrate through a packed bed column of a specific volume of immobilized enzyme wherein the substrate enters the column at or near one end of the column (the ‘inlet end’) and the modified substrate exits at or near the opposite end of the column (the ‘outlet end’), a portion of the volume of immobilized enzyme is periodically removed at or near to the inlet end of the column, and an equivalent portion of immobilized enzyme is periodically added at or near to the outlet end of the column. | 02-03-2011 |
| 20110003982 | PROCESS FOR THE PREPARATION OF PURIFIED Beta-(1,3)-D-GLUCANS - There is provided a process for the preparation of purified β-(1,3)-D-glucans, comprising the steps of providing an aqueous β-(1,3)-D-glucan initial solution having a pH of above 11.0, filtering the aqueous β-(1,3)-D-glucan initial solution to obtain a β-(1,3)-D-glucan containing filtrate, adjusting the pH of the β-(1,3)-D-glucan containing filtrate with an acid to a pH of below 5.0 to obtain an acidic β-(1,3)-D-glucan solution, and heating the acidic β-(1,3)-D-glucan solution to a temperature in the range of 60 to 160° C. | 01-06-2011 |
| 20100330369 | PREGELATINIZED STARCHES AS CARRIER MATERIALS FOR LIQUID COMPONENTS - The present invention provides a liquid-loaded starch material comprising a solid carrier material consisting of pregelatinized, non-granular starch material which consists of flake-shaped starch particles, wherein the size distribution of the starch particles is such that at least 50% by weight of the starch particles have a particle size of between 100 and 375 μm, and wherein the BET specific surface area is less than or equal to 0.5 m | 12-30-2010 |
| 20100329071 | AUTOMATED SOLUTION MAKER APPARATUS - An automated solution maker is provided. The automated solution maker mixes a chemical with a solvent to a desired concentration. The concentration of the solution is monitored by measuring the conductivity of the solution. Based upon this measurement, the concentration of the solution may be adjusted. | 12-30-2010 |
| 20100317273 | CARCASS INTERVENTION TRACKING AND METHODS - The present invention provides systems and methods for tracking carcass intervention data accumulated during carcass processing. An identification is assigned to the carcass. The carcass is subjected to at least one intervention, during which processing data is accumulated. The carcass identification and the processing data are then associated and compared to predetermined processing parameters. | 12-16-2010 |
| 20100314976 | RETAIL DISPLAY CASE - A retail display case that has an illuminated region, a region protected from illumination, a platform that is capable of moving, and a fresh meat holding area is described. The fresh meat holding area comprises a portion of the platform, and the platform is capable of moving the fresh meat holding area between the illuminated region and the region protected from illumination. | 12-16-2010 |
| 20100311992 | MODIFIED VEGETABLE OIL-BASED POLYOLS - Methods of making unsaturated modified vegetable oil-based polyols are described. Also described are methods of making oligomeric modified vegetable oil-based polyols. An oligomeric composition having a modified fatty acid triglyceride structure is also described. Also, methods of making a polyol including hydroformylation and hydrogenation of oils in the presence of a catalyst and support are described. | 12-09-2010 |
| 20100304652 | AUTOMATED MEAT BREAKING SYSTEM AND METHOD - An automated system and method for breaking a primal cut of meat into smaller components includes a conveyor for advancing the primal cut from a first end of the system to a second end of the system, at least one automated cutting assembly for performing a first cut and a second cut to separate the primal cut into three sub-components, and a guide for orienting the primal cut on the conveyor. In some embodiments, the guide is configured to align with a spinal groove in the primal cut. In some embodiments, the at least one automated cutting assembly includes a first automated cutting assembly for performing the first cut and a second automated cutting assembly for performing the second cut. | 12-02-2010 |
| 20100297923 | ANIMAL CLEANING SYSTEM - Systems and methods for cleaning animals are disclosed. In one embodiment, an apparatus for cleaning a plurality of carcasses of harvested animals includes a track system configured to convey the carcasses through a plurality of carcass disassembly stations. The apparatus also includes a spray system for directing a fluid at a portion of at least one of the carcasses. The spray includes a plurality of nozzles configured to rotate relative to the track system. The spray system directs the fluid onto each of the carcasses in a tracking manner as the carcass moves from a first carcass location to a second carcass location. In another embodiment, a method for cleaning a plurality of carcasses of harvested animals includes providing an assembly line for conveying the carcasses through a plurality of carcass processing stations. At least one of the stations comprises a spray nozzle assembly for directing a fluid in a rotating path at a portion of each of the carcasses. The method also includes directing the fluid onto each of the carcasses in a tracking manner as the carcass moves from a first location to a second location on the assembly line. | 11-25-2010 |
| 20100278994 | NOSA-MODIFIED STARCH AS AN ADDITIVE IN DAIRY PRODUCTS - This disclosure pertains to methods of preparing dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride (nOSA). The modified starch may be substituted for some or all of the fat or lipids in the dairy products. Alternatively, the nOSA-modified starch may be used as an additive in the dairy products. This disclosure also pertains to compositions of dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride. Specific exemplary compositions of yogurts, sour creams, puddings, cheese sauces, and process cheese foods containing nOSA-modified starch are described. | 11-04-2010 |
| 20100267925 | NATURAL OIL-DERIVED POLYESTER POLYOLS AND POLYURETHANES MADE THEREFROM - A polyester polyol made from natural oil feedstocks is disclosed. Methods for making the polyol are also disclosed. The method comprises reacting hydroxylated fatty acid/alkyl esters with a multifunctional ester-reactive initiator compound to form the polyester polyol. In one embodiment, the hydroxylated fatty acid/alkyl esters are made by hydroxylating fatty acid/alkyl esters having up to ninety-five percent by weight monounsaturation. | 10-21-2010 |
| 20100260904 | FIBER SATIETY COMPOSITIONS - Ingestible compositions that include one or more anionic soluble fibers are provided herein. An ingestible composition can be in solid or liquid form. In certain cases, a solid ingestible composition includes an extruded food product, such as a crispy, that includes one or more anionic soluble fibers. Liquid ingestible compositions that can include one or more alginate anionic soluble fibers and one or more pectin anionic soluble fibers are also provided. Methods for making ingestible compositions are provided, as well as methods for using the ingestible compositions, e.g., to induce satiety or to increase the viscosity of stomach contents. | 10-14-2010 |
| 20100251904 | METHOD AND APPARATUS FOR FOLDING COOKED EGGS - The present invention relates to a method, system and apparatus for making egg patties which have been cooked, folded, frozen and which may be reheated to provide an egg patty which resembles an egg patty made from fresh eggs. The invention includes an egg folding apparatus, a method for folding cooked liquid whole egg and a system for cooking and folding a cooked egg composition. The egg folding apparatus includes an endless linear array of egg cooking pans movable as an endless conveyor. One side of the pans has a ramp which extends downward to the bottom pan. A plurality of spatulas are disposed above the pans in an array above the pans. The spatulas are rotatable about an axis which is perpendicular to the linear array of pans, the pans movable upwardly away from the pans and downwardly toward the pans. As the pans move toward the spatulas, the spatulas move downwardly onto the ramp of the pan, move under the coagulated egg composition and rotate such that they fold cooked eggs in the pans onto themselves as the pans move past the spatulas. The invention also relates to a method of packaging, freezing and thawing packaged frozen folded egg patties. | 10-07-2010 |
| 20100251419 | NOVEL NUCLEIC ACIDS FROM SESAME PLANTS - Novel nucleic acids derived from the 5′ untranslated regions of the 2S albumin and 11S globulin genes from sesame are disclosed. These novel nucleic acids can be used to direct expression of coding nucleic acids. Expression constructs can be introduced into a plant cell to generate a transgenic plant cell or to generate a transgenic plant. | 09-30-2010 |
| 20100240860 | NATURAL OIL-DERIVED POLYESTER POLYOLS AND POLYURETHANES MADE THEREFROM - A polyester polyol made from natural oil feedstocks is disclosed. Methods for making the polyol are also disclosed. The method comprises reacting monohydroxylated fatty acid/alkyl esters with a multifunctional ester-reactive initiator compound to form the polyester polyol. In one embodiment, the monohydroxylated fatty acid/alkyl esters are made by hydroxylating fatty acid/alkyl esters having greater than about ninety-five percent by weight monounsaturation. | 09-23-2010 |
| 20100223977 | METHODS FOR ASSESSING MOUTHFEEL ATTRIBUTES OF FOODS USING A TRIBOLOGY DEVICE - The invention relates to a method for differentiating foods with respect to mouthfeel, a method for identifying a composition having the ability to improve the mouthfeel of a food, and a method for predicting mouthfeel attributes of a food using a novel tribology device. | 09-09-2010 |
| 20100221386 | MILK REPLACER - A composition comprising at least one polyol and at least one emulsifying starch has use as a milk replacer in the production of food products such as dairy products, bakery products, confectionery and convenience food products. Also disclosed is a milk replacer composition which comprises at least one polyol, at least one emulsifying starch and at least one fat. The emulsifying starch is, preferably, an n-alkenyl succinate starch, more preferably n-octenyl succinate starch. The polyol is preferably selected from sorbitol, maltitol and mixtures thereof. | 09-02-2010 |
| 20100203219 | FRYING SHORTENING COMPOSITIONS HAVING IMPROVED FRYING PERFORMANCE - Disclosed are frying shortening compositions that comprise liquid oil component comprising: (i) a first liquid oil comprising canola oil; and (ii) a second liquid oil selected from the group consisting of soybean oil, mid-oleic sunflower oil, corn oil, and combinations thereof; and (b) about 1-30 wt %, e.g., about 16-20 wt %, of a hard fat component comprising a hydrogenated vegetable oil, e.g., hydrogenated cottonseed oil. The fried foods are low in trans-fatty acids and saturated fatty acids and may be used to prepare fried food articles, e.g., doughnuts, having a high food-to-oil ratio. | 08-12-2010 |
| 20100200805 | METHOD AND APPARATUS FOR PROCESSING VEGETABLE OILS - The present invention provides certain improvements in methods for processing vegetable oils and apparatus for carrying out such methods. One embodiment provides a method for processing a partially processed oil including glycerides and a volatilizable impurity fraction. The partially processed oil may processed by driving off a first volatiles stream comprising a portion of the glycerides and at least a portion of the volatilizable impurity fraction, leaving a deodorized oil. The first volatiles stream may be introduced into a first condensing chamber and a glyceride-rich, impurity-poor first condensate may be condensed from the first volatiles stream, leaving a glyceride-poor, impurity-rich second volatiles stream. The second volatiles stream may be passed into a second condensing chamber and a glyceride-poor, impurity-rich second condensate may be condensed from the second volatiles stream. | 08-12-2010 |
| 20100184878 | POLYURETHANE FOAMS COMPRISING OLIGOMERIC POLYOLS - The invention relates to polyurethane foams comprising oligomeric polyols. In embodiments of the invention, the polyurethane foams comprise the reaction product of: (a) a polyisocyanate; and (b) an active-hydrogen containing composition comprising an oligomeric polyol having a hydroxyl number of about 45 to about 65 mg KOH/g, a number average hydroxyl functionality (Fn) of less than about 2.7, and about 40% weight or greater oligomers. The polyurethane foams of the invention may be slabstock foams or molded foams. Also disclosed are low odor polyols and polyurethane compositions. | 07-22-2010 |
| 20100160623 | CYCLODEXTRIN INCLUSION COMPLEXES AND METHODS OF PREPARING SAME - The present invention provides a product comprising a guest complexed with a cyclodextrin wherein the guest is more stable in the product and does not degrade as quickly as a product comprising the same guest without a cyclodextrin. In addition, the present invention provides a method of stabilizing guests with a cyclodextrin and reducing the formation of guest degradation products. | 06-24-2010 |
| 20100159111 | COOKWARE RELEASE COMPOSITIONS AND METHODS EMPLOYING SAME - This disclosure provides cookware release compositions and methods of cooking using a cookware release composition. Some of these cookware compositions exhibit reduced oil polymerization and/or easier washing of cookware coated with the composition. | 06-24-2010 |
| 20100159101 | PROCESS FOR MODIFYING STARCHES - The present invention discloses a process for modifying starches comprising subjecting a non-pregelatinised starch and/or flour to a superheated steam treatment, wherein said superheated steam treatment is carried out in a reaction chamber of a reactor, said reaction chamber having at least one inlet and at least one outlet, and wherein the temperature of the superheated steam at the inlet of the reaction chamber is in the range of 150 to 650° C., preferably 250 to 550° C., more preferably 350 to 450° C., and wherein the temperature of the superheated steam at the outlet of the reaction chamber is in the range of 105 to 155° C., preferably 115 to 140° C., more preferably 115 to 125° C. The invention further refers to the starches obtained and baby foods, infant foods, sauces, soups, puddings, dressings, bakery creams, gravies and beverages comprising said starches. Also disclosed is a spray dryer for treating a heat-sensitive material with superheated steam comprising a reaction chamber having at least one inlet for the introduction into the chamber of a stream of superheated steam, at least one outlet for allowing the contents of the chamber to exit and a nozzle for producing a spray of droplets into the path of the stream of superheated steam, said spray of droplets being formed from a liquid containing the heat-sensitive material, wherein the reaction chamber is adapted such that, in use, the stream of superheated steam entering the reaction chamber becomes homogeneously distributed in the chamber and flows in a direction substantially parallel with the internal wall of the reaction chamber. | 06-24-2010 |
| 20100136696 | APPARATUS AND METHOD FOR THE ENHANCEMENT OF CONTAMINANT DETECTION - An apparatus and method for detecting contaminants in a food product having an irregular shape is described. The apparatus comprises a contaminant detection device constructed and arranged to detect contaminants in a food product when the food product enters a zone of operation relative to the contaminant detection device. A conveyor belt is electrically coupled to the contaminant detector. The contour filler is operably connected to the conveyor bell and contaminant detector, and positions the food product within the zone of operation. The contour filler may retain the food product and fill the cross sectional area of the zone of operation to enhance contaminant detection. The contour filler may rotate the food product relative to the contaminant detector. | 06-03-2010 |
| 20100130114 | MEAT FABRICATION SYSTEM AND METHOD - The present invention includes meat fabrication systems and methods. The system according to one embodiment includes a conveyor ( | 05-27-2010 |
| 20100129517 | REDUCING THE SENSORY COOLING EFFECT OF POLYOLS - The present invention relates to the use of fibers and/or sugar esters to reduce the sensory cooling effect of polyols, in particular, erythritol. | 05-27-2010 |
| 20100129501 | METHODS AND COMPOSITIONS FOR PRESERVING EGG PRODUCTS - Methods and compositions for inhibiting | 05-27-2010 |
| 20100112174 | LOW CALORIE SWEETENER COMPOSITIONS - The invention is directed to low calorie sweetener compositions. In some embodiments, the sweetener compositions comprise: (a) about 5 wt. % to about 40 wt. % erythritol; (b) about 0 wt. % to about 30 wt. % sorbitol; (c) about 0 wt. % to about 50 wt. % of an ingredient selected from the group consisting of isomalt, maltitol, or a mixture thereof; (d) about 5 wt. % to about 40 wt. % polydextrose; and (e) about 5 wt. % to about 40 wt. % resistant starch. In other embodiments, the sweetener compositions comprise: (a) about 5 wt. % to about 40 wt. % erythritol; (b) up to about 68 wt. % of an ingredient selected from isomalt, maltitol, sorbitol, or a mixture thereof; (c) about 5 wt. % to about 40 wt. % of an ingredient selected from polydextrose, resistant maltodextrin, or a mixture thereof. Embodiments of the low calorie sweetener compositions display improved gastrointestinal tolerance when consumed by humans. | 05-06-2010 |
| 20100112035 | MULTIPLE COMPONENT FOOD PRODUCT USEFUL FOR DELIVERING GLUCOSAMINE AND/OR N-ACETYL-D-GLUCOSAMINE - Food products containing at least two components are provided. These products have at least one baked component and at least one non-baked component. The non-baked component contains either GLCN and/or NAG. | 05-06-2010 |
| 20100105872 | PARTIALLY HYDROLYSED CEREAL PROTEIN - A composition is disclosed comprising a partially hydrolysed cereal protein. The partially hydrolysed cereal protein is characterised in that 20% to 80% by weight has a molecular weight of 25 kDa or greater 8% by weight or less has a molecular weight of 1.4 kDa or lower and in that it has a nitrogen solubility index of 90% or greater at pH 1 to 10. The preferred cereal protein derives from wheat. Also disclosed is a process for producing the composition comprising providing a slurry having a degree of hydrolysis of 3 to 8, determining the pH, adjusting the pH of the slurry and separating the aqueous-soluble portion of the slurry. Compositions according to the invention find use as milk protein replacements and as components in nutritional supplements, sports drinks, or food products including beverages. | 04-29-2010 |
| 20100105634 | USE OF GLUCOSAMINE AS A MENTAL AND PHYSICAL STRESS RECOVERY ENHANCER AND A PERFORMANCE ENHANCER - The present invention provides a composition comprising glucosamine salts or derivatives for rapid enhancement of at least one of mental performance and physical performance of a subject. The composition enhances the mental performance and physical performance by reducing at least one kind of cellular stress effects in the body of the subject. In one embodiment mental performance is enhanced by improving memory recall of the subject. The composition according to an embodiment of the present invention is an ingestion product. | 04-29-2010 |
| 20100099910 | CARBOXYLIC ACIDS PREPARED USING A SALT-SPLITTING PROCESS - Processes for preparing carboxylic acids in which a single phase mixture including an ammonium salt of a carboxylic acid is heated in the presence of a non-aqueous solvent to split the salt and form the acid. The acid may be dehydrated to form unsaturated counterparts. | 04-22-2010 |
| 20100099857 | METHOD OF PRODUCING PURIFIED REBAUDIOSIDE A COMPOSITIONS USING SOLVENT/ANTISOLVENT CRYSTALLIZATION - The invention provides methods of purifying rebaudioside A from a mixture comprising glycosides of the plant | 04-22-2010 |
| 20100087671 | PROCESS FOR PRODUCING METHYL ESTERS - Transesterification systems and methods for producing methyl ester are disclosed. In one embodiment, a method for producing methyl ester includes introducing a first charge into a reactor. The first charge contains a triglyceride-containing fat and an alcohol. The method can also include performing a first transesterification reaction in which the triglyceride-containing fat is reacted with the alcohol to produce a first product. The method can further include settling the first product into a methyl ester-containing layer and a glycerol-containing layer, decanting the glycerol-containing layer after settling from the reactor, mixing a second charge with the first product, and performing a second transesterification reaction after mixing the second charge with the first product. | 04-08-2010 |
| 20100087561 | VISCOELASTIC POLYURETHANE FOAMS COMPRISING AMIDATED OR TRANSESTERIFIED OLIGOMERIC NATURAL OIL POLYOLS - Described are viscoelastic polyurethane foams that comprise the reaction product of a polyisocyanate and an active-hydrogen composition comprising an amidated or transesterified oligomeric natural oil polyol. | 04-08-2010 |
| 20100068357 | Pork Systems and Methods - A continuous method and system for curing, smoking and chilling pork bellies for use in bacon processing operations. The pork bellies are carried through each stage on a continuous conveyor system on a first-in first out basis. In one embodiment, the pork bellies are secured to the conveyor system to fix or maintain at least one dimension of the pork bellies during smoking and/or chilling. | 03-18-2010 |
| 20100068348 | Food Systems - Kits comprising a food product and a wooden support member are provided. The support member is preferably configured to support and provide flavor to the food product during cooking. A food product package for retail distribution preferably includes a food product, a wooden support member, and a packaging material containing the support member and the food product. Methods for packaging a food product for retail distribution are also provided and preferably include providing a food product, providing a wooden support member configured to support and flavor the food product during cooking of the food product, and packaging the support member and the food product together for retail distribution. | 03-18-2010 |
| 20100062122 | Batter product baking technology - The present invention provides methods and compositions for preparing fully-sponge-state batter products. | 03-11-2010 |
| 20100058818 | HIDE FOLDING SYSTEM AND METHOD - The present invention is a method and system for processing animal hides in a meat processing facility. In one embodiment, the system the system includes a grading station for determining hide grades, a measuring station for determining at least one hide dimension of the animal hide, a hide folding station, a stacking station adapted to deposit hides at a plurality of stacking sites, a conveyor system and a control system. | 03-11-2010 |
| 20100048754 | VISCOELASTIC POLYURETHANE FOAMS COMPRISING OLIGOMERIC NATURAL OIL POLYOLS - Described are viscoelastic polyurethane foams that comprise an oligomeric natural oil polyol and a petroleum-derived polyol. The viscoelastic foams are formed by reacting a polyisocyanate with an active-hydrogen composition that comprises the oligomeric natural oil polyol and petroleum-derived polyol. | 02-25-2010 |
| 20100022175 | Vacuum saw - A carcass processing system is provided. The carcass processing system includes housing, a splitting arrangement for splitting a carcass, elongate members attached to the housing for loosening unpalatable materials from the carcass, and vacuum suction ports coupled to the housing for collecting the loosened unpalatable materials. | 01-28-2010 |
| 20100018922 | Method and apparatus for processing vegetable oil miscella, method for conditioning a polymeric microfiltration membrane, membrane, and lecithin product - A method for processing vegetable oil miscella is provided. The method includes steps of feeding vegetable oil miscella to a conditioned polymeric microfiltration membrane, and recovering a permeate stream having a decreased weight percent of phospholipids compared with the weight percent of phospholipids provided in the miscella. The retentate stream can be further processed for the recovery of lecithin. The polymeric microfiltration membrane can be conditioned for the selective separation of phospholipids in the miscella. A method for conditioning a membrane for selective separation of phospholipids from vegetable oil miscella, and the resulting membrane, are provided. The membrane which can be conditioned can be characterized as having an average pore size of between about 0.1μ and about 2μ. | 01-28-2010 |
| 20100015289 | PELLET SYSTEMS FOR PREPARING BEVERAGES - Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described. | 01-21-2010 |
| 20090306419 | Method for Degumming Triglyceride Oils - A system and method of degumming a plant derived oil comprising mixing a feed stream under ultrahigh shear conditions to provide a mixed stream, passing the mixed stream through a retention tank, and separating the mixed stream into an aqueous stream and an oil stream is disclosed. The feed stream comprises water, optional added acid(s), and triglyceride oil, such as a plant derived oil, having a relatively high phosphorous content and may also include metal impurities such as calcium, magnesium and/or iron ions. The process can provide a triglyceride oil stream with a phosphorous content of no more than about 10 to 20 ppm and no more than about 0.5 wt. % free fatty acids. In many instances, the triglyceride oil stream has phosphorous content which is no more than about 3% of the phosphorous content of the feed stream. The process also provides a wet gum stream, which may have an AI of 75 or higher. | 12-10-2009 |
| 20090297674 | Formed meat strip products and methods of making such products - Formed meat strip products and methods of making such meat strip products are described. | 12-03-2009 |
| 20090297631 | SALT COMPOSITIONS AND METHODS OF MAKING THE SAME - Disclosed is a method of preparing a salt composition comprising mixing a salt and an ingredient, pressing the salt and ingredient together under pressure to form an agglomerated salt and ingredient composition in the form of a sheet, briquette, pellet, flake or other form, and reducing the salt and ingredient composition into particulates having a desirable size, where the particulates form a substantially uniform blended product of the salt and the ingredient. In one embodiment, the salt composition may be sodium chloride or a sea salt and a seasoning or flavoring agent. | 12-03-2009 |
| 20090291480 | Beta-alanine/alpha-ketoglutarate aminotransferase for 3-hydroxypropionic acid production - The present disclosure provides novel beta-alanine/alpha ketoglutarate aminotransferase nucleic acid and protein sequences having increased biological activity. Also provided are cells containing such enzymes, as well as methods of their use, for example to produce malonyl semialdehyde and downstream products thereof, such as 3-hydroxypropionic acid and derivatives thereof. | 11-26-2009 |
| 20090287007 | PARTIALLY-HYDROGENATED, FULLY-EPOXIDIZED VEGETABLE OIL DERIVATIVE - Disclosed is a method for making a partially hydrogenated, fully epoxidized vegetable oil derivative. The method includes fully epoxidizing a partially hydrogenated vegetable oil having an iodine value of 70 to 100 g I | 11-19-2009 |
| 20090280735 | FAT REMOVAL AND RECOVERY SYSTEMS AND METHODS USING STEAM - Systems and methods for removing and/or recovering external fat from animal stomachs prior to further processing in an animal harvest facility are described herein. | 11-12-2009 |
| 20090238940 | COLOR-IMPARTING CHOCOLATE COMPOSITIONS AND FOOD ARTICLES MADE THEREFROM - Disclosed are color-imparting chocolate compositions. The compositions are formulated to have a visual appearance consistent with a conventional chocolate composition, yet include a visually hidden (i.e., hidden to the unaided eye) color-imparting dye. Upon contact with a water-based liquid (e.g., during the act of consuming the chocolate composition), the color-imparting dye is activated and imparts its color to the water-based liquid and/or to a surface wetted or in contact with the water-based liquid. | 09-24-2009 |
| 20090238031 | System and apparatus to deliver low inclusion feed ingredients into livestock ration - A system for delivering microingredient feed additives into a feed ration includes a storage hopper with a mixer element attached to an agitator shaft that is configured to agitate a high-moisture feed ingredient in the hopper when the agitator shaft is rotated. A micromachine includes storage containers for storing low-inclusion ingredients, and meters and dispenses precise amounts of selected low-inclusion ingredients without using a fluid carrier. A mixing conveyor receives and mixes the high-moisture feed ingredient and the selected low-inclusion ingredients. The mixing conveyor includes a discharge screw with a rotatable shaft and flighting attached to the shaft, wherein a portion of the flighting positioned below the storage hopper pull the high-moisture feed ingredient from the storage hopper and convey it to a mixing section that receives the selected low-inclusion ingredients dispensed from the micromachine without using a fluid carrier and mixes the low-inclusion ingredients with the feed ingredient. | 09-24-2009 |
| 20090232959 | High pressure meat product processing - Processes that utilize one or more pressurization and depressurization treatments to tenderize fresh cuts of meat are described. | 09-17-2009 |
| 20090220652 | Meat Brines - Disclosed are methods for treating brine products with ultrasonic energy. The methods may be utilized to prepare a reduced viscosity brine product. The methods also may be used to prepare an enhanced meat product by combining a meat product with the reduced viscosity brine product. | 09-03-2009 |
| 20090214724 | Meat packaging - Meat products are provided to an automated bagging system in a controlled and managed manner. Packaging systems in accordance with the present invention preferably include one or more buffering systems capable controlling the flow of meat products to a bagging system. Buffering systems are positioned along a meat product packaging line to provide such flow control. Plural buffering systems may be used as arranged in one or both of in series and in parallel. | 08-27-2009 |
| 20090214446 | CYCLODEXTRIN INCLUSION COMPLEXES AND METHODS OF PREPARING SAME - Cyclodextrin inclusion complexes, guest stabilizing systems, and methods for preparing and using the same. Some embodiments of the present invention provide a method for making a guest stabilizing system. The method can include mixing cyclodextrin, a solvent and a guest to form a cyclodextrin inclusion complex. The method can further include adding uncomplexed cyclodextrin to the cyclodextrin inclusion complex to form a guest stabilizing system. Some embodiments of the present invention provide a method for making a beverage that can include mixing uncomplexed cyclodextrin, a guest and a solvent to form a beverage. | 08-27-2009 |
| 20090202697 | Sugar Substitute Compositions and Use Thereof In Foods and Beverages - The disclosure relates to compositions comprising erythritol, sorbitol, an ingredient selected from the group consisting of isomalt, maltitol, and a mixture of isomalt and maltitol, and an ingredient selected from the group consisting of polydextrose, a resistant maltodextrin or a mixture of polydextrose and a resistant maltodextrin. Optionally, high intensity sweeteners may be incorporated into the compositions. The compositions are useful in producing sweetened foods and beverages. The compositions may be used as a substitute for sugar in any application. | 08-13-2009 |
| 20090198072 | Methods and systems for increasing production of equilibrium reactions - Methods and systems for increasing the production of monatin in a multi-step equilibrium pathway are described. In some embodiments, a method includes adding alanine to a reactor along with one or more reactants and one or more enzymes, and producing a mixture comprising monatin and one or more intermediates. The addition of alanine results in a decreased concentration of less stable intermediates and an increased concentration of monatin. | 08-06-2009 |
| 20090185985 | LARGE-PARTICLE CYCLODEXTRIN INCLUSION COMPLEXES AND METHODS OF PREPARING SAME - The present invention provides a cyclodextrin inclusion complex comprising a guest encapsulated by cyclodextrin, the complex being greater than about 400 microns in size and methods of making the same. The present invention also provides a method of imparting flavor to a product to form a flavored product, the method comprising: incorporating a large particle cyclodextrin inclusion complex into a product to form a flavored product, the complex comprising a guest encapsulated by a cyclodextrin. The present invention further provides a flavored product comprising a large particle cyclodextrin inclusion complex. | 07-23-2009 |
| 20090130964 | Carcass intervention tracking and methods - The present invention provides systems and methods for tracking carcass intervention data accumulated during carcass processing. An identification is assigned to the carcass. The carcass is subjected to at least one intervention, during which processing data is accumulated. The carcass identification and the processing data are then associated and compared to predetermined processing parameters. | 05-21-2009 |
| 20090130249 | Methods to deliver low-inclusion ingredients into an animal feed ration - The present disclosure describes methods that maintain the substantially uniform distribution of low-inclusion ingredients in an animal feed ration. Such methods include combining a non-liquid admixture that includes the low-inclusion ingredients and a non-liquid carrier with a base animal feed to make an animal feed ration. | 05-21-2009 |
| 20090130247 | METHOD FOR EXTRACTING OILSEED AND USE OF THE RESULTANT PRODUCT - There is described a method for extracting an oilseed material from which less than 20% of oil has been previously extracted. The extraction is carried out using an aqueous extractant to form an extracted oilseed material and a water-soluble carbohydrate-containing extract. Also, disclosed are the extracted products of the method, and the use thereof in producing foods and feeds. | 05-21-2009 |
| 20090117625 | Polypeptides and Biosynthetic Pathways for the Production of Monatin and Its Precursors - Methods and compositions that can be used to make monatin from glucose, tryptophan, indole-3-lactic acid, indole-3-pyruvate, and 2-hydroxy 2-(indol-3-ylmethyl)-4-keto glutaric acid, are provided. Methods are also disclosed for producing the indole-3-pyruvate and 2-hydroxy 2-(indol-3-ylmethyl)-4-keto glutaric acid intermediates. Compositions provided include nucleic acid molecules, polypeptides, chemical structures, and cells. Methods include in vitro and in vivo processes, and the in vitro methods include chemical reactions. | 05-07-2009 |
| 20090110624 | Processes for Producing Phosphates - There are disclosed methods for producing ammonium, sodium, and/or potassium phosphates that involve reacting phosphate rock with ammonium, sodium and/or potassium hydrogen sulfate. | 04-30-2009 |
| 20090107360 | Cationic crosslinked starch containing compositions and use thereof - There is disclosed a cationic crosslinked starch composition comprising at least one cationic crosslinked waxy starch and another starch. There is also disclosed paper products comprising the starch composition. The paper products are generally characterized by having improved internal bond strength. The use of the starch blends in the papermaking process results generally in improved paper furnish drainage and retention properties. Also disclosed are coating formulations containing the starch compositions of the present disclosure. Also disclosed are processes for producing the compositions. | 04-30-2009 |
| 20090098270 | System for gluten replacement in food products - The present invention is a system for replacing gluten in food products. In certain embodiments, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition in certain embodiments mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining agent and a gluten-free setting agent, and it may also include a hydrocolloid or a starch, or both. | 04-16-2009 |
| 20090092717 | Meat Processing - The present invention relates to the use of carbon monoxide as a process aid to ameliorate the loss of red color of fat-beef-trimmings while they are heat treated to produce finely textured beef. Finely textured beef, sometimes known as fat reduced beef, is produced from trimmings. The finely textured beef may be exposed to an elevated level of carbon monoxide before, during, or after the finely textured beef is heated to improve the final color of the finely textured beef product. | 04-09-2009 |
| 20090092716 | Gluten-free baked products and methods of preparation of same - The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method. | 04-09-2009 |
| 20090074942 | GRANULAR LECITHINS, GRANULAR LYSOLECITHINS, PROCESS FOR THEIR PRODUCTION AND COMPOSITIONS CONTAINING THEM - There is disclosed a granular lecithin and the use in many applications, such as nutraceutical compositions. Also disclosed is a process for producing granular lecithins and compositions containing lecithins. | 03-19-2009 |
| 20090041887 | High Protein Soybean Meal - A high protein soybean meal is disclosed. The soybean meal is generated from soybeans that are capable of commercial yields, wherein the meal comprises at least 58% protein on a dry weight basis. The soybean meal of the present invention may also be generated from soybeans comprising a mean whole seed total protein plus oil content of greater than about 64%, on a dry weight basis, wherein the soybean has a yield, under standard agronomic conditions, of at least 30 bushels per acre. Also disclosed is an animal feed containing the soybean meal of the present invention. | 02-12-2009 |
| 20090029020 | CYCLODEXTRIN INCLUSION COMPLEXES AND METHODS OF PREPARING SAME - Cyclodextrin inclusion complexes and methods for preparing and using the cyclodextrin inclusion complexes. A method for preparing a cyclodextrin inclusion complex can include dry blending cyclodextrin, an emulsifier and a thickener to form a dry blend, and mixing a solvent and a guest with the dry blend to form a mixture comprising a cyclodextrin inclusion complex. In some embodiments, the mixture can be dried to form a dry powder or emulsified to form an emulsion. The dry powder or the emulsion can be used in a variety of applications (e.g., beverages, food products, chewing gums, dentifrices, candy, flavorings, fragrances, pharmaceuticals, nutraceuticals, cosmetics, agricultural products, photographic emulsions, waste stream systems, and combinations thereof). | 01-29-2009 |
| 20090011125 | Deicer mixing method - An apparatus for applying a liquid coating to a deicer composition, methods of applying a liquid coating to a deicer composition, and solid deicer compositions that have been coated using the apparatus or method of the invention are disclosed. The apparatus includes a screw conveyor that has a housing, at least one screw with a plurality of flights, an inlet for uncoated deicer, an inlet for a liquid coating composition, and an outlet for deicer coated with the liquid coating composition. The screws contain protrusions or tabs that extend from the surrounding surface of the screw. These protrusions or tabs aid in the mixing of the solid deicer and the liquid coating composition in order to provide a well-mixed deicer that resists caking while avoiding losing the coating composition to leaching. | 01-08-2009 |
| 20090011097 | Antimicrobial Salt Solutions for Food Safety Applications - Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths/rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill | 01-08-2009 |
| 20080311240 | Steam Agglomeration of Polyols - The current invention relates to steam agglomeration of polyols. In a typical embodiment steam-agglomerated sorbitol powder is provided. The steam-agglomerated sorbitol is applicable in tablets and chewing gum cores. Tablets, chewing cores and hard-coated chewing gum are disclosed as well. | 12-18-2008 |
| 20080308243 | Cationic Crosslinked Starch Containing Compositions and Use Thereof - There is disclosed a composition comprising at least one cationic crosslinked starch and an organic or inorganic component or a mixture thereof. Included within the organic compounds are any functionalized organic compound such as a polymerizable organic compound, a non-polymerizable organic compound, an organic polymer, or a mixture thereof. Included within the inorganic components are inorganic metals, or inorganic compounds. The compositions are suitable for various applications such as cellulosic products, coatings, paints, and the like. Also disclosed are processes for producing the compositions. | 12-18-2008 |
| 20080306211 | Process for prepapring polycerol and mixed ethers - Disclosed is a method of reacting glycerol to form polyglycerol or mixed ethers of glycerol or other alcohols (e.g., polyols). In some embodiments, the method comprises reacting glycerol in the presence of a fatty acid-containing compound and a metal catalyst to form polyglycerol. In other embodiments, the method comprises reacting glycerol and/or an alcohol in the presence of a fatty acid-containing compound and a metal catalyst to form a mixed ether. | 12-11-2008 |
| 20080280008 | Soy Cotyledon Fibers and Methods For Producing Fibers - The disclosure relates to methods for producing treated aqueous soy cotyledon fiber suspensions and to the resultant aqueous soy cotyledon fiber suspensions. In some embodiments, the methods involve treating an aqueous soy cotyledon fiber suspension with both an oxidizing agent and a base in any order. The disclosure also relates to use of the treated aqueous soy cotyledon suspensions in preparing foods and beverages. | 11-13-2008 |
| 20080274518 | Polypeptides and Biosynthetic Pathways for the Production of Monatin and its Precursors - Methods and compositions that can be used to make monatin from glucose, tryptophan, indole-3-lactic acid, indole-3-pyruvate, and 2-hydroxy 2-(indol-3-ylmethyl)-4-keto glutaric acid, are provided. Methods are also disclosed for producing the indole-3-pyruvate and 2-hydroxy 2-(indol-3-ylmethyl)-4-keto glutaric acid intermediates. Compositions provided include nucleic acid molecules, polypeptides, chemical structures, and cells. Methods include in vitro and in vivo processes, and the in vitro methods include chemical reactions. | 11-06-2008 |
| 20080262106 | Direct Compressible Trehalose Solids - The present invention relates to direct compressible crystalline or semi-crystalline trehalose solids having a crystal form selected from the group consisting of trehalose dihydrate and mixtures of trehalose dihydrate and anhydrous trehalose, and having a specific surface area of at least 0.25 m | 10-23-2008 |
| 20080255906 | Animal Management System - A method of managing animals includes receiving animals to be kept at an animal management location for an undetermined time before being removed at a shipping date. The animals area organized in several arrival groups. A future weight estimate and a future backfat estimate are generated for each of the animals. Each of the estimates is generated using at least one physical measurement of the animal and an equation for making estimations for a single animal. Based on the future weight estimate and the future backfat estimate, each of the animals is sorted into one of several predetermined sort groups for separate management at the animal management location. The predetermined sort groups are different from the arrival groups and are associated with different predefined shipping dates. A system for managing animals includes a measurement component and an estimation component that generates the future weight estimate and the future backfat estimate. | 10-16-2008 |
| 20080248186 | Chocolate Composition - A chocolate composition having a fat phase, characterised in that said fat phase:
| 10-09-2008 |
| 20080199589 | Lipid Microemulsions - A microemulsion, including an aqueous component, a lipid, a saccharide, an alcohol, and an emulsifier is described. A process for producing a microemulsion is also described. Food or beverage products including a microemulsion are also described. | 08-21-2008 |
| 20080199582 | Fat Products Containing Little or No Trans Fatty Acids - The present invention provides shortenings having little to no trans-fatty acids and low saturates. Such shortenings can be used to make various food products. | 08-21-2008 |
