Class / Patent application number | Description | Number of patent applications / Date published |
426102000 | Readily identifiable fruit or vegetable derived | 35 |
20080299265 | Fruit Infused Fat Based Table Spread - A fat based mixture is used as a spreadable table spread, and is based on an edible oil table spread product which may be table butter, margarine, soft butter, and mixtures thereof. The edible oil table spread product is admixed was 0.5% to 3% by weight of anhydrous freeze-dried fruit, so that the flavor of the admixed fruit infuses the table spread. Typically, the particle size of the admixed freeze-dried fruit is from very fine powder up to 1 mm or 3 mm. Up to 60% by weight of naturally occurring sweetener may also be added, | 12-04-2008 |
20080317910 | Microfoamed Fruit or Vegetable Puree and Method for Preparing Same - The invention concerns a microfoamed fruit or vegetable puree containing native defatted soluble seric proteins and optionally a texturing agent, the overrun being not more than 50%, the average diameter of the bubbles being less than 200 μm and the microfoamed fruit or vegetable purée being stable for at least 28 days at a temperature ranging between 1 and 10° C. The invention also concerns a method for preparing same. | 12-25-2008 |
20090142453 | Nutraceutical Coatings fo Fruits and Vegetables - A preharvest coating for fruits, vegetables and other plants includes a primary ingredient for protecting the fruit, vegetable or plant from physical harm or damage during growing and harvesting and/or for enhancing the appearance of the fruit, vegetable or plant. In addition, the coating includes a nutraceutical component that may provide health beneficial effects to human consumers of the fruit, vegetable or plant. Such nutraceutical components can include phytonutrients such as flavonoids, stilbenes or other phytochemicals. Preferably, the nutraceutical component is included in an otherwise conventional coating and is applied by means of preharvest thermofogging of the fruit, vegetable or plant. | 06-04-2009 |
20090214721 | Food products - A food product comprising a strip of fruit leather rolled into a roll, and an outer wrapper of a food edible material enclosing said roll. | 08-27-2009 |
20090297671 | Infusion Method for Vacuum Fried Fruit Leveraging - A method for infusing fruits and vegetables with prebiotic soluble fibers in the form of either short chain fructooligosaccharides or dextrins. Fruits and vegetables are submerged in an infusion solution of prebiotic soluble fiber, and undergo both atmospheric and vacuum infusion processes. The infusion solution is maintained at a temperature of between about 45° F. to about 50° F. and at a Brix of about 30° to about 60°. Vacuum (low pressure) pulses are applied to the product to expedite solids infusion (mass transfer) and thereby decrease infusion time and the product is subsequently vacuum fried to attain a great-tasting, fiber-enriched and aesthetically-pleasing fruit or vegetable product with reduced sweetness, good texture, and an enhanced natural taste with less than 2% moisture by weight and a significantly long shelf-life of up to 12 months. | 12-03-2009 |
20100015298 | SHELF STABLE FRIED PRODUCT AND PROCESS FOR CREATING THE SAME - A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution. | 01-21-2010 |
20100068351 | NEW PRODUCTS WITH A DAIRY MILK FILLING AND A GEL COATING - The present invention relates to a fresh food product in a 3-D form comprising a temperature-dependent jellified coating with a dairy product inside and to the process of manufacturing that food product. In particular the invention provides a fresh food product comprising a temperature-dependent external jellified coating and an internal filling comprising a dairy product which is completely enclosed in the external jellified coating, and the process for the manufacture of this product. | 03-18-2010 |
20100080872 | LOW ACRYLAMIDE FRENCH FRY AND PREPARATION PROCESS - A low acrylamide French fry potato strip and related preparation process, wherein relatively low sugar-containing potatoes are cut into pieces such as elongated French fry strips, blanched in hot water or steam, and then dipped into an aqueous solution having at least one selected food grade color agent such as annatto. The thus-dipped potato pieces are then parfried in hot oil, following by freezing for storage and/or shipment. The parfried and frozen potato pieces are adapted for finish preparation by frying in hot oil to produce French fry potato pieces such as French fry strips having a set of desirable taste, texture and appearance characteristics, in combination with a relatively low acrylamide level. | 04-01-2010 |
20100104699 | COATED DRIED FRUIT AND METHODS - Dried fruit has a coating of microcrystalline cellulose in an amount effective to prevent agglomeration of the dried fruit. Methods of preparing and using the coated dried fruit are also described. The dried fruit pieces of the present invention are less sticky and are readily separated from one another using ordinary gravity feed handling conditions. | 04-29-2010 |
20100119662 | Two Phase Beverage Comprising Encapsulated Fruit Pulp - The present invention relates to a two phase beverage comprising an aqueous phase and encapsulated fruit pulp. | 05-13-2010 |
20100159082 | NON-FRIED APPLE FOOD PRODUCTS AND PROCESSES FOR THEIR PREPARATION - The present disclosure relates to value-added non-fried, crispy apple food products and a consumer-friendly process for manufacturing these products that does not use deep-frying in oil. | 06-24-2010 |
20100166922 | CONFECTIONERY PRODUCT - A confectionery product comprises first and second confectionery mass layers arranged in contact with each other as a laminate. At least one of the inner surfaces of the first and second confectionery mass layers is provided with at least one depression, and preferably a plurality of depressions arranged in a regular two-dimensional array. The inner surfaces of the confectionery mass layers define at least one pocket in the confectionery product, the or each pocket being located in an area corresponding to a respective depression. The pockets may provide aeration on a macro scale, and they may be at least partially filled with a liquid, semi-solid or solid material. | 07-01-2010 |
20100196554 | MICROENCAPSULATED CITRUS PHYTOCHEMICALS COMPRISING CITRUS LIMONOIDS AND APPLICATION TO BEVERAGES - Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds. | 08-05-2010 |
20100316773 | Hollow-Celery Stick and Celery Pack | 12-16-2010 |
20110020504 | Crispy Jalapeno - A method of making crispy pepper chips includes providing a pepper. The method also includes slicing the pepper to form pepper slices. The method also includes cooking and dehydrating without burning to form crispy pepper chips. | 01-27-2011 |
20110151066 | FOLDABLE ROOT VEGETABLE FOOD SHEET - The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and/or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such as, potato shred and starch. The food sheet of the disclosure has the unique ability to be folded and used like a tortilla wrap. The disclosure also provides for a wrapped food product comprising a potato food wrap fully or partially wrapped around a filling and relates to a method for preparing a wrapped food product. The disclosure also relates to methods of forming a food wrap or pasta noodle. | 06-23-2011 |
20120100262 | ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A POTATO FRY - A process for mitigating acrylamide formation in fried potato products is disclosed. The acrylamide formation is mitigated while the color formation of the fried potato product is managed. The resulting fried potato product includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color and texture. | 04-26-2012 |
20120148708 | DRIED VEGETABLES AND A PROCESS FOR PRODUCING THE SAME - The present invention relates to a process to prepare a dried vegetable product comprising the steps of—subjecting a vegetable to a hypertonic heat shock by contacting (preferably submerging) the vegetable with (in) a hypertonic heat shock solution comprising at least one edible salt, at a temperature of 101 to 112 degrees C.;—coating the hypertonically heat shocked vegetable with a coating mix and—drying the coated hypertonically heat shocked vegetable. | 06-14-2012 |
20120189744 | POTATO PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT AND MODERATED GLYCEMIC RESPONSE AND METHODS THEREOF - This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) content and glycemic index values are also disclosed. | 07-26-2012 |
20120251675 | COATING COMPOSITION FOR FRESH PRODUCE COMPRISING CHITOSAN, SURFACTANT AND POLYETHYLENE GLYCOL - The present invention relates to a method for coating food products comprising the application of an aqueous coating composition to the surface of the food product. A further subject is said coating composition and food products coated with said coating composition. | 10-04-2012 |
20130209617 | COMPOSITIONS AND METHODS FOR USE IN PROMOTING PRODUCE HEALTH - Provided herein are compositions comprising one or more of a stilbenoid, stilbenoid derivative, stilbene, or stilbene derivative and a produce coating. The resulting compositions are coatings which promote the health of fruit, vegetables, and/or other plant parts, and/or mitigate decay of post-harvest fruit, vegetables, and/or other plant parts. | 08-15-2013 |
20130216662 | OLIVE-BASED RECONSTITUTED PRODUCT AND PRODUCTION PROCESS - The present invention relates to the process of obtaining reconstituted foods from natural raw materials and the products obtained following said process. It relates particularly to the process of producing a reconstituted product comprising two concentrically distributed portions such that the outer portion comprises reconstituted olive and the inner portion comprises reconstituted pepper. | 08-22-2013 |
20130309368 | APPLE WITH EDIBLE FILLING - The combination of: a) an apple with a top and bottom and having fibrous/woody carpels and seeds removed to produce a cavity extending from the bottom of the apple upwardly but not fully to the top of the apple so as to leave the top stem intact; and b) an edible filling added to the apple within the cavity. | 11-21-2013 |
20140017361 | FOLDABLE ROOT VEGETABLE FOOD SHEET - The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and/or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such as, potato shred and starch. The food sheet of the disclosure has the unique ability to be folded and used like a tortilla wrap. The disclosure also provides for a wrapped food product comprising a potato food wrap fully or partially wrapped around a filling and relates to a method for preparing a wrapped food product. The disclosure also relates to methods of forming a food wrap or pasta noodle. | 01-16-2014 |
20140093622 | READY TO EAT DEEP FRIED VEGETABLES AS APPETIZER AND SNACK - Deep fried, seasoned, and ready to eat vegetables in small pieces to be served conveniently as an appetizer and/or snack food. The comestible produced provides people who eat at fast food restaurants the choice of deep fried vegetables as appetizers, and people shopping for food the convenience of getting processed vegetables as snack food. | 04-03-2014 |
20140106034 | METHOD FOR THE PRODUCTION OF CANDIED FRUIT AND VEGETABLES AND DRIED FRUIT AND VEGETABLES WITHOUT SUCROSE BY USING SUCROSE SUBSTITUENT AGENTS AND RESPECTIVE CANDIED FRUIT AND VEGETABLES - The present invention relates to a process for the production of candied fruit and vegetables without sucrose, by immersing the fruit and vegetables previously prepared in candied solutions containing sucrose substituent agents. The sucrose substituent agents may or may not have other functional properties in addition to their sweet flavor. The resulting candied products may be subject to further processing in order to reduce water content, thus resulting in dried fruit or vegetables without sucrose, with or without additional functional properties. | 04-17-2014 |
20140363541 | pKa Buffered Flavor Enhanced Reduced Moisture Fruits and Vegetables - The described pKa process creates a unique combination of active ingredients. The calcium carbonate carrier is impregnated with various proportions of active ingredients and the compounds are made more effective by the sheer and absorption action as they are combined in the described process. The calcium carrier is adjusted to incorporate small amounts of highly efficient/effective pH adjusters. No natural solution exists in Nature with a pH of 10.6 that is optimal for adjusting the pKa naturally in foods. The present invention effects a change in the pKa of most acids and therefore impacts pH which can positively affect flavor, color and taste. The reduced moisture process in combination with the invention solution applied as a treatment results in fruits and vegetables that exhibit cleaner flavors, better texture, enhanced color and lower microbial counts than is found in standard IQF vegetables currently available. | 12-11-2014 |
20150072051 | BRINELESS, LOW-ACID PACKAGED OLIVES - The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings. | 03-12-2015 |
20150296866 | MOULD FOR MAKING STUFFED OR FILLED FOOD PRODUCTS, IN PARTICULAR SICILIAN ARANCINI - Mould for making stuffed or filled food products, in particular Sicilian arancini, comprising a base ( | 10-22-2015 |
20150305362 | Food-Related Uses of High-Stability Oil - The invention provides for methods and foods with reduced or no chelating agents. The present invention also relates to methods for using high stability oils including high-stability high-oleic oils produced using genetically engineered microalgae. The oils can be used in multiple food-related applications including frying, spray-coating, and lubrication of equipment. The oils can also be blended with vegetable oils or interesterified with vegetable oils. | 10-29-2015 |
20150351434 | Stuffed Fries - A composition and method for an improved stuffed fry or other cooked food product. Stuffed fries can be made, for example, by coextruding a substrate and filling in a desired ratio to form an extrudate, then cutting, crimping, par frying, freezing, and final frying the extrudate. One composition for stuffed fries comprises a fried substrate that is made from a dough with crimped ends. One composition comprises potatoes, corn syrup, or water in specific weight percentages. One composition for the filling of the stuffed fries is a low moisture filling. One composition comprises at least one gum to reduce free water in the filling and/or substrate by binding to the water in the filling and/or substrate. | 12-10-2015 |
20160000125 | FLOW AGENT METHODS AND PRODUCTS - The present specification provides a non-sticky, free-flowing solid comestible, which is typically sticky, by coating it with a flow agent. Methods of preparing the flow agent and a food body substantially coated with the flow agent are also described. | 01-07-2016 |
20160002483 | NANO-CELLULOSE EDIBLE COATINGS AND USES THEREOF - Disclosed herein are embodiments of a composition comprising at least one cellulose material (such as a cellulose nanomaterial) and an optional inorganic salt component. Some embodiments of the composition can further comprise additional components, with some embodiments further comprising a non-starch polysaccharide (e.g., methyl cellulose carboxymethyl cellulose or other cellulose derivative, chitosan, or the like), a surfactant, a plasticizer, an antimicrobial component, or any combination thereof. The disclosed compositions are useful for forming edible coatings/films on plants, plant parts, and other objects. The disclosed compositions and coatings/films made using the compositions are effective at protecting fresh and processed produce and other substances and products, from various different types of food processing damage (and the deleterious effects associated therewith). | 01-07-2016 |
20160100601 | FILLED CHEESE PRODUCT - The present invention relates to an individually packaged cream-cheese laminate including first and second outer cream-cheese layers and a filling layer interposed between the first and the second outer cream-cheese layers. | 04-14-2016 |
20160150810 | AQUEOUS STARCH-CONTAINING COMPOSITIONS FOR COATING FOOD PRODUCTS | 06-02-2016 |