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Food or edible material: processes, compositions, and products

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Class / Patent application numberDescriptionNumber of patent applications / Date published
426531000 PRODUCTS PER SE, OR PROCESSES OF PREPARING OR TREATING COMPOSITIONS INVOLVING CHEMICAL REACTION BY ADDITION, COMBINING DIVERSE FOOD MATERIAL, OR PERMANENT ADDITIVE 2496
426665000 PROCESSES 1249
426007000 FERMENTATION PROCESSES 1045
426106000 PACKAGED OR WRAPPED PRODUCT 524
426089000 SURFACE COATED, FLUID ENCAPSULATED, LAMINATED SOLID COMPOSITE OF SELF SUSTAINING DISSIMILAR EDIBLE MATERIAL 458
426002000 TREATMENT OF LIVE ANIMAL 440
426061000 DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF 379
426072000 PRODUCT WITH ADDED VITAMIN OR DERIVATIVE THEREOF FOR FORTIFICATION 300
426231000 MEASURING, TESTING, OR CONTROLLING BY INANIMATE MEANS 283
426321000 INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT 242
426237000 DIRECT APPLICATION OF ELECTRICAL OR WAVE ENERGY TO FOOD MATERIAL 209
426003000 NORMALLY NONINGESTIBLE CHEWABLE MATERIAL OR PROCESS OF PREPARATION 180
426077000 FORAMINOUS MATERIAL INFUSION TYPE, OR FORAMINOUS CONTAINER PER SE 140
426087000 PRODUCT WITH DEFINED INDICATING MEANS, E.G., INDICIA, ETC. 101
426066000 POTABLE WATER OR ICE COMPOSITIONS OR PROCESSES OF PREPARING SAME 77
426302000 SURFACE COATING OF A SOLID FOOD WITH A LIQUID 75
426074000 PRODUCT WITH ADDED PLURAL INORGANIC MINERAL OR ELEMENT FORTIFICATION 60
426271000 INVOLVING ION EXCHANGE, SEQUESTERING OR CHELATING MATERIAL 58
426281000 INTERNAL APPLICATION OF NONTRANSITORY FLUENT MATERIAL TO SOLID EDIBLE BY INJECTING, ARTIFICIAL PORE FORMATION OR EXTERNAL PRESSURE 58
426289000 APPLYING DIVERSE EDIBLE PARTICULATE SOLID TO COAT OR IMPREGNATE A SOLID CORE, I.E., SURFACE COATING OR IMPREGNATION 51
426250000 ADDITION OF DYE OR PIGMENT, INCLUDING OPTICAL BRIGHTENER 49
426312000 CONTACTING FOOD IN LIQUID OR SOLID STATE WITH EXTERIORLY PRODUCED GAS 41
426132000 PRODUCT WITH ADDED INEDIBLE FEATURE OTHER THAN THAT WHICH CONSTITUTES A PACKAGE 41
426262000 PRESERVING OR MODIFYING COLOR BY USE OF DIVERSE ADDITIVE 37
426104000 IMITATED, SIMULATED, ORNAMENTAL, THREE-DIMENSIONAL PRODUCT OR CONFECTIONARY PRODUCT HAVING CHILD-ORIENTED UTILITY 33
426234000 TREATMENT OF PACKAGED PRODUCT BY ELECTRICAL OR WAVE ENERGY 29
426138000 EDIBLE CASING OR CONTAINER 26
426001000 BAIT, ATTRACTANT, OR PROCESS OF PREPARATION 25
426105000 MEAT FILLED CASING, SAUSAGE TYPE 25
426285000 BUILDING UP UNITS FROM DIVERSE EDIBLE PARTICULATE MATERIAL TO FORM DRY PRODUCT, E.G., AGGLOMERATING, TABLETING, ETC. 22
426282000 FILLING CAVITY IN EDIBLE SOLID PREFORM WITH EDIBLE MATERIAL 18
426071000 PRODUCT FOR PROMOTING THE EFFECT OF AN ALIMENTARY CANAL MICROORGANISM 16
426298000 TREATING UNSHELLED EGG 14
426274000 ASSEMBLING PLURAL EDIBLE PREFORMS HAVING EXTRANEOUS BINDER, RELEASE AGENT OR DIVERSE FOOD INTERPOSED BETWEEN PREFORMS 13
426253000 REMOVING NATURAL COLOR BY CHEMICAL REACTION, E.G., BLEACHING, ETC. 13
426311000 INCLUDING VITAMIN PROCESSING 11
426272000 ADHESION OF FOODS BY A BASE SUPPLIED CONSTITUENT OTHER THAN A DRY PRODUCT 8
426279000 CREATING CAVITY BY DISPLACEMENT OF MOLD-HELD FLUENT OR PLASTIC EDIBLE, AND FILLING FORMED CAVITY WITH DIVERSE EDIBLE 8
426076000 FRANGIBLE FOOD HAVING DEFINED SCORE LINE OR WEAKENED PORTION 7
426085000 PRODUCT WITH DRINKING TUBE 7
426235000 APPLICATION OF A GAS, MIST, SMOKE OR VAPOR TO A FOOD MATERIAL UNDER THE INFLUENCE OF ELECTRICAL OR WAVE ENERGY 6
426086000 CUP HAVING SOLUBLE CHARGE THEREIN 5
20090041905FROZEN FOOD PACK - A microwaveable beverage pack comprising or including a free standing open top microwaveable container (with or without microwave shielding), having a piercable or removable lid that at least substantially closes the top of the container, and wherein said container contains a chilled or frozen composition microwaveable in the container to provide a hot foamed beverage. The container may include one or the other, or both of: (A) an opening as a vent, or an openable vent feature, in the container or lid, or both, to be above the level of the hot beverage composition and its foam in the free standing container, and/or (B) microwave shielding, integral with said container or as a separate apparatus, said microwave shielding to shield any of foam generated at the surface of the composition in the container when being microwaved.02-12-2009
20100196546RIMMING COMPOSITION - A viscous solution which serves as a catalyst or facilitator to apply any dry granular, flaked, shaved or powder substance (Spice), to the rim of plastic and glass drink-ware. To apply said Spice on drink-ware made from materials commonly used in the manufacture of drink-ware and used in widespread dining/drinking environments including; plastic, glass, porcelain, ceramic, paper, wax coated, etc., and to apply said Spice in a manner that permits a more evenly distributed Spice application that resists or reduces possible dripping down the drink-ware and protects the Spice from saturation or contamination from the Solution.08-05-2010
20100178393DISPOSABLE BOTTLE FOR SUPPLY OF BEVERAGE OF SPECIAL USE FOR BABIES - Disposable bottle for supply of beverage, of special use for babies, with fastening means which externally attach the hermetic container to the body; said container is designed to hold liquid and has an upper element consisting in both a cup and a dispenser with the hermetic container detachably integrated in the interior thereof and consisting in a teat, the bottle being a feeding bottle, thereby covering the mouth of the body, characterised in that the body and upper part are disposable, for single use, and in addition having a hermetic container of reduced size which contains a dose of powder product for mixing with the liquid.07-15-2010
20120308688BEVERAGE FORMATION APPARATUS AND METHOD USING VIBRATORY ENERGY - Apparatus and method for forming beverages using a beverage cartridge and sonic energy. A cartridge may include a sonic receiver, such as a feature that extends into an interior space of the cartridge and is arranged to receive a sonic emitter that introduces sonic energy into the interior space. The sonic receiver may be excited by sonic energy, which causes the sonic receiver to itself introduce sonic energy into the cartridge.12-06-2012
20090258115PACKAGED FOOD PRODUCT - The present invention relates to a packaged food product (10-15-2009
426069000 CONTAINING NON-PROTEINACEOUS NITROGEN SOURCE CONVERTIBLE TO AVAILABLE NITROGEN OR PROCESS OF PREPARATION 5
20090123609METHODS OF PREPARING A LIQUID SUSPENSION FOR USE WITH ANIMAL FEED - Methods of preparing a liquid suspension are provided. According to one aspect, the method includes mixing, simultaneously or in separate steps, at least: (a) a liquid source of digestible organic matter, wherein the liquid source of digestible organic matter includes: (i) water in a concentration of at least 25% by weight of the liquid source of digestible organic matter; and (ii) digestible organic matter in a concentration of at least 5% by weight of the liquid source of digestible organic matter, wherein the digestible organic matter comprises starch in a concentration of at least 10% by weight on a dry-matter basis. The liquid source of digestible organic matter is mixed with: (b) an alkali or alkali source and/or (c) a water-insoluble material selected from the group consisting of a nutrient, a medicament, and any combination thereof in any proportion. The mixing proportions and conditions are selected to obtain a resulting mixture have desirable dry-matter content and physical characteristics.05-14-2009
20090098251PROCESS FOR TREATMENT OF BIOMASS FEEDSTOCKS - A method and apparatus for continuously treating a moist biomass feedstock is disclosed. The method includes treating a biomass feedstock with a swelling agent in a pressurized first vessel, transferring the feedstock to a second vessel at a lower operating pressure than the first vessel such that the biomass fibers rupture. At least portions the swelling agent, and/or the moisture are recycled in the process.04-16-2009
20090087518Heteromorphic Lysine Feed Granules - A heteromorphic granule comprising lysine free base and a lysine salt is disclosed. A fertilizer composition is set forth having cores containing an acid salt of a basic amino acid and effective amounts of first and second layer coatings coated sequentially to the surface of each core. A method for using the heteromorphic granule as a fertilizer and/or an animal feed is provided.04-02-2009
20090280218PROCEDURE 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 6th step where a protein source is added. It also comprises an 8th step of drying of the obtained wholegrain pieces with hot air and a 9th step of adding a liquid cover which adds a non proteic nitrogen source and amino acids. The final steps of the procedure consist of a 10th step of adding a solid cover which includes antibiotics and minerals and an 11th step of cooling with cold air blowing of the wholegrain food pieces in order to obtain a final product with a temperature which cannot exceede room temperature in more than 5° C. and a residual humidity which cannot exceede the 11%.11-12-2009
20090252836Method of Gas Treatment - The prevent invention provides a novel gas treatment method for a fluid, and a method for producing a milk using the same, which is industrially extremely advantageous in terms of cost and efficiency.10-08-2009
426249000 PREPARATION OF FROZEN OR SHAPED PRODUCT WHEREIN THE PRODUCT IS OF VARIOUS EXTERNAL COLORS, E.G., VARIEGATED, ETC. 5
20090238931DEVICE AND METHOD FOR ON-DEMAND DISPENSING OF SPOONABLE OR DRINKABLE FOOD PRODUCTS HAVING VISUAL APPEARANCE OF MULTI-COMPONENTS - The invention relates to a dispensing system and method for on-demand dispensing of spoonable or drinkable food products in a container. Single servings or larger portions of these products can be dispensed. The system and method achieve dispensing of the product with a visual differentiation of the components in the container. The container may be translucent or transparent so that the consumer can view the visually differentiated product therein. The products form yet another embodiment of the invention.09-24-2009
20090081341Method and device for printing color images on chocolate products - A method and device for the production of a chocolate product having a colored image imprinted thereon. The method comprises providing a substrate with a non-stick surface, depositing a food-color-receiving emulsion on the substrate, printing on the emulsion with ink-jet food grade colors, depositing melted chocolate on the printed emulsion in a mold, and allowing said molded chocolate to cool. The printed image transfers to said chocolate with said emulsion and the outcome is a chocolate product with the colored image imprinted thereon.03-26-2009
20090104318Process for Producing Food with Multicolored Pattern - A process for producing a food product with multicolored decorative pattern, including introducing two or more colored fluid food materials in a single mold so as to attain formation of various patterns/configurations. In the filling of two or more colored fluid food materials in the mold through injection, neighboring materials after the injection of the two or more colored fluid food materials collide with and compete with each other so as to develop various linear borderlines. Thus, there is provided a process for producing a food with multicolored pattern.04-23-2009
20110244089METHOD OF COLORING PANNED CONFECTIONERIES WITH INK-JET PRINTING - A color coat is formed on a hard-panned, sugar shelled, pellet-shaped confectionery by placing at least one hard-panned, sugar shelled, pellet-shaped confectionery, preferably having an uncolored sugar surface, in functional association with an ink-jet head, applying at least a portion of a color coat to the hard-panned, sugar shelled, pellet-shaped confectionery by ink-jet printing at least one edible ink onto the surface of the hard-panned, sugar shelled, pellet-shaped confectionery, and drying the color coat. The hard-panned, sugar shelled, pellet-shaped confectionery may be transported and/or stored prior to the application of the color coat.10-06-2011
20110244088Multi-Color Crackers and Method for Making Same - A method to produce a multi-characteristic dough sheet and the resultant food piece having distinct characteristic zones. In accordance with one embodiment of the present invention, the dough sheeting system involves sheeting a first dough component, extruding into pellets a second dough component, sprinkling the pellets onto the sheeted first dough component, and combining the two dough components in a second sheeting step. The resultant composite dough sheet maintains distinct dough component zones. This resultant dough sheet is then cut into individual food pieces, which are further processed to produce a unique edible snack, such as a marbled cracker or multi-color chip or crisp.10-06-2011
426297000 COATING OR SPREADING PLASTIC ON AN EDIBLE PREFORM AND SUBSEQUENTLY SHAPING THE PREFORM 4
20100196564DEVICE FOR MANUFACTURING FILLED AND UNFILLED FOOD PRODUCTS - A device for manufacturing food products includes two or more raw material-feed hoppers, the hoppers being disposed above a conveyer belt and each hopper containing two rollers that rotate in opposing directions relative to one another to produce raw material sheets. A molding roller is disposed above the conveyer belt that rotates in a direction opposite of the conveyer belt. The sheets produced in the hoppers are deposited on the conveyer belt and are fed between the conveyer belt and the molding roller.08-05-2010
20080206413Low Trans Puff Pastry Composition, Method of Use and Puff Pastry Products - Disclosed are improvements in puff pastry preparation, which reduce, and preferably eliminate, trans unsaturated fatty acids by the use of a new puff pastry fat comprised principally of palm olein, which is preferably interesterified. The puffed pastry fats exhibit low levels of trans fatty acids. The puff pastry fats and products are highly functional without resort to high solids contents, hydrogenation or butter or other animal fats.08-28-2008
20100297315Sushi making apparatus - A sushi making apparatus has a board, a sushi receptacles, a mat, a plurality of frames. The board has a three sided perimeter which has sharp edges; the fourth side of the perimeter is made with one of the frames.11-25-2010
20110123691Method and Apparatus for Preparing Tamales - A tamale making apparatus has a rectangular or square portable table where the table has a top surface. The top surface is divided into two areas, the first area for holding a volume of masa, while the second area is for placing an outer wrapping material, such as a corn husk. The first area is utilized for placement of a masa storage compartment, which is formed by three retention members which are configured into a U-shaped compartment, with the open end facing the user. The second area, which is adjacent to the first area, is used for placing a corn husk on the table surface, and placing a husk press over the corn husk. The husk press has three guide members which are disposed along three adjacent edges of a flat plate, with no guide member on the fourth edge, thus also forming a u-shaped structure with the open end facing the user. The flat plate has a template opening through which a portion of masa may be deposited onto the surface of the corn husk with a spreading tool, leaving a uniform thickness of masa with a single motion. The device allows tamales to be made quickly with a uniform shell thickness and easy clean up.05-26-2011
426286000 REMOVAL OF PESTICIDAL RESIDUE 4
20100221397METHOD FOR PRODUCING A PREPARED FOOD PRODUCT HAVING A REDUCED CONTENT OF SPECIES - This invention relates to the treatment of a prepared food product or an intermediate product for a prepared food product having a reduced content of species and a product hereof. In particular the method relates to a method of producing healthier and tastier food products without losing the mechanical integrity of such products. The method involves post-processing of prepared foods by at least one treatment by a fluid at supercritical conditions, and generally results in products having a reduced fat content and/or reduced content of other species.09-02-2010
20100003385Process of Precooking Grains and an Equipment for Precooking Grains - A process of precooking grains which comprises the steps of: a) Charging the grains into a reactor in a controlled manner; b) Applying a first negative pressure to the reactor; c) Heating the grains contained in the reactor; d) Applying a second negative pressure to the reactor; and e) Cooling the grains. Equipment for precooking grains comprises at least one reactor, which is associable with means for applying negative pressure.01-07-2010
20120128842POROUS POLYMERIC SEPARATION MATERIAL - The present invention relates to a mesoporous polymeric separation material comprising one or more functional groups bound to metal ions from Cu, Zn, Ag, or Pd. Methods of producing the material, as well as methods for its preparation, and use of said material in separation of pesticides from food or feed products is disclosed.05-24-2012
20130022720Methods of Treating a Water Sample or a Substrate to Remove Organic Compounds - Methods for treating fruits and/or vegetables to oxide any organic contaminates thereon are provided, using an aqueous solution. The aqueous solution can include a ferrous salt and an acid, and can be exposed to oxygen gas, allowing the organic contaminates to be oxidized via exposure to the aqueous solution and oxygen gas. Then, the outer surface of the fruits and/or vegetables can be washed to remove the aqueous solution. The aqueous solution can have a pH of about 4 to about 9, and can also be adjusted during the method. Methods are also disclosed for oxidizing organic compounds in an aqueous sample via measuring the pH of the aqueous sample; determining an appropriate chemical equation for oxidation based upon the pH measured; and thereafter, adjusting the pH of the aqueous sample.01-24-2013
426068000 ICE COATING AND COATED PRODUCT 4
20090104311Active Ingredient Depot - The active ingredient depot, in one embodiment, is a closed double-walled tube having at least one pressure-sensitive outlet at one end in the form of one of a membrane, a diaphragm and a valve; and an active substance embedded therein. In another embodiment, the active ingredient depot, is an encapsulation, such as an ice cube, having a outer surrounding wall and an inner dissolvable wall defining a cavity in which an active substance is disposed.04-23-2009
20100196541Frozen Sheeted Icing Formulation - A frozen sheeted icing comprising 2 to 10% by weight water; 10-30% by weight fat; 60-75% by weight sweetener solids; and 0.2 to 5.2% by weight of one or more gums. The composition can be prepared by mixing the ingredients to form an icing composition. The composition is then sheeted into desired shape, size and thickness. The sheeted icing is frozen and can be stored in the freezer until use. Also a method for icing a food product comprising the steps of providing a frozen sheet of icing; disposing the frozen sheet of icing on a surface of the food product; and exposing the disposed frozen sheet of icing to a temperature such that the frozen sheet of icing becomes sufficiently pliable and conforms or can be conformed to a surface of the food product. This results in forming an icing layer on the desired surfaces of the food product.08-05-2010
20110183039PROCESS FOR PRODUCING FROZEN PARTICLES - A process for preparing frozen particles having an average diameter of from 1 to 10 mm and comprising from 1 to 50 wt % of a frozen aqueous core and from 50 to 99 wt % of a fat-based shell is provided, the process comprising: providing a dispensing device having an inner nozzle and an outer nozzle which surrounds the inner nozzle; supplying an aqueous mix to the inner nozzle and a fat-based mix to the outer nozzle, thereby forming particles with a water-continuous core and a fat-continuous shell, and then dropping the particles into a refrigerant.07-28-2011
20080226771ICED CONFECTIONERY ARTICLE AND PROCESS FOR PREPARING IT - An iced confectionery article, which is in particular a molded iced confectionery article based on water ice with a soft-core texture. This article includes i) a core of water ice containing 20 to 40% by weight of solids, having a degree of overrun of 20 to 80% and a texture which is similar to that of an extruded ice-cream, which contains, where appropriate, pieces, and ii) a shell of water ice with no overrun, containing 20 to 35% by weight of solids. In another embodiment, the core contains inclusions ranging in size from 1 to 10 mm. The invention also relates to processes for preparing these molded iced confectionery articles.09-18-2008
426236000 INVOLVING TREATMENT OF A GAS BY ELECTRICAL OR WAVE ENERGY AND SUBSEQUENT CONTACT OF SAID TREATED GAS WITH A FOOD MATERIAL 4
20110014330SYSTEM AND METHOD FOR NON-THERMAL PLASMA TREATMENT OF FOODSTUFFS - A method for sanitation and preservation of foodstuffs includes the following steps. A container containing a foodstuff is provided. A non-thermal plasma is introduced to an interior of the container. The container is sealed.01-20-2011
20100183781SYSTEM, METHOD AND APPARATUS FOR CONTROLLING MICROBIOLOGICAL CONTAMINATION IN COMMERCIAL FREEZE DRYERS USING REFLECTIVE ELECTROMAGNETIC ENERGY TECHNOLOGY - The system, method and apparatus involves the control of microbiological contamination of food processing equipment such as a commercial freeze dryer using oxidation gases. An oxidative gas generator such as a REME system produces low levels of ozone, vaporized hydrogen peroxide and other oxidative gases. These compounds act as anti-microbial agents and systematically inactivate bacteria, viruses, yeast and mold in the air and on surfaces around and inside the food processing equipment.07-22-2010
20090175988Oven - An oven has a first conveyor, a first burner that directs heat toward the first conveyor from above the first conveyor, and a second burner directs heat toward the first conveyor from below the first conveyor. A method includes providing foodstuff on a conveyor, exposing the foodstuff to heat directed toward the foodstuff from above the conveyor, and exposing the foodstuff to heat directed toward the foodstuff from below the conveyor. Another oven has a first conveyor and first conveyor insulators that surround the first conveyor and define a first zone. Another method includes introducing foodstuff to a first conveyor belt within a first insulated zone, introducing heat into the first insulated zone, and retaining a portion of the heat within the first insulated zone. Another oven has an insulated cooking zone that closely envelopes a cooking path and an insulated oven zone that substantially envelopes the cooking zone.07-09-2009
20100183782SYSTEM, METHOD AND APPARATUS FOR CONTROLLING MICROBIOLOGICAL CONTAMINATION IN COMMERCIAL FREEZE DRYERS USING UV ENERGY AND PHOTOHYDROIONIZATION CELL TECHNOLOGY - The system, method and apparatus involves the control of microbiological contamination of commercial freeze dryers using advanced oxidation gases produced by Photohydroionization (PHI) Cell technology. The PHI Cell system produces hydro peroxides, super oxide ions, ozonide ions, hydroxides and other oxidative gases. These compounds act as anti-microbial agents and systematically inactivate bacteria, viruses, yeast and mold in the air and on surfaces inside commercial freeze dryers.07-22-2010
426143000 PRODUCT HAVING OPEN-ENDED CAVITY 3
20110177215COOKING APPARATUS - A cooking apparatus particularly arranged for cooking toasted sandwiches and the like comprises a toasting iron including a pair of hingedly connected platens (07-21-2011
20130078345SHAPED FOOD ARTICLE MANUFACTURING SYSTEMS AND METHODS - Systems and methods for manufacturing edible food articles having three dimensional shapes from raw ingredients such as moist dough involve shaping preforms in an upside-down orientation over inverted cup-shaped molds. Shaping of the preforms is assisted by gravitational forces and directional forced airflow into relatively complicated three dimensional shapes with simplified equipment and manufacturing steps.03-28-2013
20090311391Apparatus and Method for Production of Rolled Dough Food Piece - An improved method and apparatus for producing a rolled snack piece using an extruder having typically a plurality of orifices through which an extrudate exits the extruder. Each of these orifices is spiral shaped. When a desired length of extrudate stream or rope protrudes from an orifice, it is cut at its base, thus producing individual snack pieces that appear to have been rolled after being sheeted.12-17-2009
426273000 COATING OF NONDRY FOOD OTHER THAN ANIMAL FLESH BY A BASE SUPPLIED CONSTITUENT 3
20090047397Composition and Method of Preparing Ready-to-Eat Cereal with Konjac Flour as a Main Ingredient - The present invention discloses a method and composition of preparing ready-to-eat (R-T-E) cereal with konjac flour as a main ingredient. Based on the conventional method, innovations are made in mixing konjac flour with other ingredients in the composition as well as in drying the interim product. The appearance and physical property of the finale product are similar to that of the conventional R-T-E cereal, whereas konjac-associated health benefits are retained.02-19-2009
20090029017LIPID ENCAPSULATION - The invention relates to an emulsion for protecting oxidisable lipids from oxidative damage and methods of making the same. The lipids are encapsulated in a complex of casein and whey protein01-29-2009
20100303976Process for Making a Pet Food in the Form of a Coated Kibble - A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating. The coating can have a protein component at from 50% to 95% of the coating and a binder component at from 5% to 50% of the pet coating.12-02-2010
426276000 SHAPING BY EXTRUDING INTO CHEMICALLY REACTIVE FLUID 3
20080317915Casings for Foodstuffs - A continuous method of manufacturing an encased foodstuff via coextrusion is disclosed.12-25-2008
20110117254METHOD FOR MANUFACTURING SAUSAGE PRODUCTS - The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases.05-19-2011
20100068358METHOD AND DEVICE FOR PRODUCING PORTIONS OF A STRING FOOD PRODUCT - The invention relates to a method and a device for the production of portions of a food product, in particular of the meat type, in the shape of a string, and particularly sausage-type portions from a main sausage, comprised of minced meat or fish and/or vegetables, covered with a skin obtained by calcium gelling of a hydrocolloid. The method comprises the production of at least a string (03-18-2010
426287000 INVOLVING REMOVAL OF EXTERIOR PORTION ONLY OF PLANT MATERIAL BY CHEMICAL ADDITION 2
20090304883METHOD FOR PREPARING HYPOALLERGENIC DERIVATIVES OF FRUIT AND/OR VEGETABLE PIECES - The object of the present invention is a novel fruit and vegetable transformation process for the production of hypoallergenic industrial derivatives in pieces (cubes, slices, segments etc.), intended mainly for individuals with OAS (Oral Allergy Syndrome) following the consumption of fresh products and/or the traditional industrial derivatives thereof, but also for general consumption in order to prevent sensitisation in atopic patients. In a second aspect, the present invention also relates to products that can be obtained by means of said process.12-10-2009
20100151094METHODS, APPARATUSES, AND SYSTEMS FOR THE REMOVAL OF PEELS FROM AGRICULTURAL PRODUCE - Methods, apparatuses, and systems for removing the peels/skins from agricultural produce, such as fruits and vegetables, are disclosed. The peel and/or the connection between the peel and the flesh of the produce can be at least partially destroyed by a caustic fluid and/or steam. Once the peel has been sufficiently loosened from the flesh, forced air may be applied to the surface of the produce to remove the loosened peel and any residual caustic fluid. Using air to remove the loosened peel instead of the conventional use of water significantly reduces the freshwater requirements and substantially reduces the quantity of wastewater discharge with very low concentration of contaminants. The peels, caustic fluid, and water can be collected and separated, after which the peels can be neutralized and fed to livestock, used as fertilizer, or used for pectin production, and the caustic fluid and residual water can recycled into the system.06-17-2010
426278000 NONTRANSITORY CHEMICAL ADDITION TO EDIBLE ANIMAL DERIVED PACKAGING MATERIAL 2
20100209570METHOD AND APPARATUS FOR PRODUCTION OF ELONGATED MEAT PRODUCTS WITHOUT CASINGS08-19-2010
20100009046FILMS COMPRISING A LIQUID-ABSORBANT INNER LAYER AND AN IMPERMEABLE OUTER LAYER - Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.01-14-2010
426075000 PRODUCT HAVING SAFETY FEATURE IN USE 2
20090297666Lolipop and device for the manufacturing thereof - Lollipop having a head (12-03-2009
20080279988Food container having drinking or refuse cup - A food container particularly configured for use with food products having a refuse component, such as sunflower seeds having shells and cherries having pits. The food container comprises an inner cup having a wall that encloses a receptacle that is open at the top and a chamber that is closed at the bottom. A divider separates the chamber, which stores the food product for consumption, from the receptacle, which receives the refuse. The inner cup is rotatably received in a sleeve. The consumer rotates the sleeve to align an outer opening thereon with an inner opening on the inner cup to dispense food product from the chamber. A cover closes the outer opening and prevents rotation of the sleeve. A beverage can be served in the receptacle. An indexing mechanism and a rotation mechanism can be incorporated into the food container. The food product chamber can include a freshness seal.11-13-2008
426144000 PRODUCT IS GROOVED OR CORRUGATED 1
20130183415High Amplitude Corrugated Food Product and Method of Making Same - A high-amplitude corrugated food product and method of making same. The corrugated food product comprises a corrugated surface on opposing surfaces, each surface having a plurality of peaks with substantially equal amplitude values of at least about 2.54 mm. The corrugated food product further comprises a high area moment of inertia of between about 20×1007-18-2013
426663000 PREPARING OR TREATING LACTEAL BUTTER OR LACTEAL BUTTER SUBSTITUTE 1
20090291194Method of forming a non-fractionated, room-temperature pourable butter - A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.11-26-2009

Patent applications in all subclasses Food or edible material: processes, compositions, and products