| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426262000 | PRESERVING OR MODIFYING COLOR BY USE OF DIVERSE ADDITIVE | 35 |
| 20080206411 | Foodstuff - The present invention provides a foodstuff comprising:
| 08-28-2008 |
| 20110223295 | Preparation of soy protein isolate using calcium chloride extraction ("S703 CIP") - A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. Alternatively, the concentrated and optionally diafiltered soy protein solution may be optionally adjusted in pH within the range of 1.5-7.0 then diluted into water to cause the formation of a precipitate, separating the precipitate from the diluting water (supernatant) and drying the separated soy protein to form a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b. The supernatant may be processed to form soy protein products having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a soy protein isolate having a protein content of at least 90 wt % (N×6.25) d.b. Alternatively, the precipitate from the dilution step may be re-solubilized in the diluting water by adjustment of the pH to resolubilize the precipitate and form a protein solution. The soy protein solution may be concentrated while maintaining the ionic strength substantially constant by using a selective membrane technique followed by optional diafiltration and drying. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks. | 09-15-2011 |
| 20110104345 | METHOD OF REDUCING ACRYLAMIDE BY TREATING A FOOD INGREDIENT - Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food ingredient powders or flakes are used. The present invention is directed towards making dehydrated food ingredients from raw foods having relatively high levels of reducing sugars by making a dryable puree. Optionally an acrylamide reducing agent can be added to the puree before drum drying and grinding the dried puree into a powder. | 05-05-2011 |
| 20110250326 | PRECOAGULATION, PREHYDRATION, AND PREGELATINIZATION PROCESS FOR PET FOOD COMPOSITION - A process for making a pet food composition involves the steps of heating a meat portion above its denaturation point and pre-hydration and pre-gelatinization of a carbohydrate source and water to form a carbohydrate portion. The meat composition and the pre-hydrated and pre-gelatinized carbohydrate portion are combined in a cooker and filled into cans to make the pet food composition. | 10-13-2011 |
| 20100003383 | METHOD OF PREPARING ACID STABLE CARAMEL - Class IV caramel color with reduced 4-MeI content is formed by combining carbohydrate with ammonium bisulfite and acid in an amount effective to establish a pH of less than 5. This is heated in a closed reactor vessel and heated to a temperature and for a time effective to provide the desired intensity caramel color. A base is injected into the closed reaction vessel during heating to control the caramelization reaction. | 01-07-2010 |
| 20080199572 | DARK OPAL BASIL LEAVES OR EXTRACT THEREOF HAVING IMPROVED STORABILITY - The present invention provides dark opal basil leaves or an extract thereof, containing anthocyanin dye derived from the dark opal basil, in concentrated form. | 08-21-2008 |
| 20100189853 | Production of Soluble Soy Protein Product from Soy Protein Micellar Mass ("S200Ca") - A soy protein product having a protein content of at least 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed from the supernatant from the precipitation of a soy protein micellar mass. A calcium salt or other divalent salt is added to the supernatant, before concentration, after initial concentration or after final concentration, to provide a conductivity of about 2 to about 30 mS. Precipitate is removed from the resulting solution and the pH of the clear soy protein solution is optionally adjusted to about 1.5 to about 4.4. The optionally pH-adjusted clear solution is concentrated to a concentration of about 50 to about 400 g/L and the clear concentrated protein solution is optionally diafiltered prior to drying. The soy protein product is soluble in acidic media and produces transparent, heat stable solutions at low pH values and, therefore, may be used for protein fortification of soft drinks and sports drinks. | 07-29-2010 |
| 20100028504 | Method and apparatus for nature decorating fruit as such fruit is being ripened on the tree - An apparatus for producing a pre-selected design on an outer surface of a pre-selected piece of fruit by a natural ripening process. The apparatus includes at least one sticker having a predetermined design. The at least one sticker is engageable with and attachable to such outer surface of such pre-selected fruit prior to such pre-selected fruit ripening. The at least one sticker prevents an area covered thereby from changing color as such pre-selected fruit ripens and a remaining outer surface thereof does change color. | 02-04-2010 |
| 20120034351 | CARBONATED JELLY BEVERAGE WITH INCLUSIONS - A carbonated gelatinous beverage containing inclusions and methods for making same. | 02-09-2012 |
| 20120015084 | METHOD, CONTINUOUS APPARATUS, AND BURNER FOR PRODUCING A SURFACE-ROASTED PRODUCT - An apparatus, a loop burner element, and a method for surface-roasting a food product wherein the roasting apparatus comprises (a) a conveyor which carries the food product and (b) at least one non-linear ribbon flame burner element or element assembly which preferably applies a ribbon flame to at least the upper and side surfaces of the food product as it is conducted through the roasting apparatus. | 01-19-2012 |
| 426263000 | Utilizing gaseous medium | 2 |
| 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 |
| 20110086145 | DEHYDRATED FRUIT OR VEGETABLE FOOD PRODUCT OF CRUNCHY TEXTURE AND CLUSTER FORM, AND PRODUCTION METHOD AND APPARATUS THEREOF - A food product based on dehydrated fruit or vegetable, and a method and equipment assembly for its production thereof, and use of said product as a tidbit or snack or as an additional or complementary ingredient in meals or in various food products such as cereals. The food product is comprised of substantially dry clusters of dehydrated and puffed fruit or vegetable pieces having an appealing shape and size, a crunchy texture and a palatable consistence. To produce the product, prepared fruit or vegetable pieces are dehydrated and puffed, the pieces are then homogeneously mixed with a liquid binder suitable for human or animal consumption and formed into clusters by compression-molding; then the clusters are dried to the desired end moisture contents. The main part of the equipment assembly for producing the product is a cluster forming device. | 04-14-2011 |
| 426264000 | Red heme, i.e., meat pigment | 5 |
| 20100255162 | Packaging with on-demand oxygen generation - The presently disclosed subject matter is directed to a system and method that allows on-demand oxygen generation within a package. Particularly, the disclosed package incorporates a mass of an oxygen generating material within the interior or exterior of the package. The oxygen generating material is contained by some means, for example, in a cartridge, pouch, sachet, or other similar article separate from a packaged product. For applications with fresh red meat, at the time the package is ready for display, oxygen generation is initiated to increase the oxygen concentration within the package interior, thereby allowing blooming of the red meat. | 10-07-2010 |
| 426265000 | Additive is organic compound | 4 |
| 426266000 | Including inorganic nitrogen compound | 4 |
| 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 |
| 20100310738 | METHOD OF PROCESSING MEAT - A method of processing is disclosed that provides improved water retention and enhanced coloring and flavor, while preserving the meat and preventing bacterial contamination. In an exemplary embodiment, the method includes: (a) providing a body of meat at a first temperature; (b) contacting the body of meat of step (a), in at least one treating vessel, with a brine solution at a second temperature, wherein the second temperature is greater than the first temperature, and wherein the brine solution comprises a vinegar-derived food additive and/or a reddening agent, wherein the reddening agent comprises nitrite; (c) agitating the body of meat at the second temperature for a time sufficient to distribute the solution throughout the body of meat; (d) cooling the body of meat in at least one cooling vessel to a third temperature, wherein the third temperature is less than the second temperature; (e) agitating the body of meat at the third temperature; (f) contacting the body of meat of step (e) with the brine solution at the third temperature and agitating the body of meat at the third temperature until the brine solution is substantially absorbed by the body of meat; and (g) recovering the body of meat in a dry state at the third temperature. | 12-09-2010 |
| 20120107466 | Packaging Articles, Films and Methods That Promote or Preserve The Desirable Color of Meat - Food packaging articles, food packaging films, and food packaging methods comprising a myoglobin blooming agent that promote or preserve the desirable appearance of food products are provided. The food contact layer of the packaging films comprises a myoglobin blooming agent. | 05-03-2012 |
| 20120276257 | CURING AIDS - A kit for curing a food product includes a nitrite curing salt component (NPS) and a sugar substance component. The sugar substance component is a sucrose isomer composition. The sucrose isomer composition consists primarily of the sucrose isomers isomaltulose and trehalulose. | 11-01-2012 |
| 426267000 | Additive containing calcium | 3 |
| 20130045312 | ACRYLAMIDE MITIGATION AND COLOR MANAGEMENT IN A FORMED POTATO AGGREGATE - A process for mitigating acrylamide formation in a formed potato aggregate is disclosed. The acrylamide formation is mitigated while the color formation of the formed potato aggregate is managed. The resulting reconstituted potato aggregate includes low acrylamide levels while exhibiting acceptable organoleptic properties such as taste, color, and texture. | 02-21-2013 |
| 20110111103 | COMPOSITIONS AND METHODS FOR PRESERVING CUT APPLES - This invention is a novel composition for preserving fresh cut apples comprising a mixture of ascorbic acid, and one or more of calcium chloride, calcium carbonate, magnesium chloride, calcium hydroxide, and optionally, citric acid or sodium citrate. This invention also relates to a method of preserving fresh cut apples by treating the cut apples with the novel composition dissolved in water and packaging the treated fresh cut apples in a modified atmosphere package. | 05-12-2011 |
| 20110091618 | METHOD FOR PREVENTING OXIDATION AND OFF FLAVORS IN HIGH CAROTENOID FOODS - Disclosed is a method for preserving and enhancing the shelf-life of dried foods having relatively high levels of carotenoids. The method uses calcium ascorbate to prevent the oxidation of carotenoids and the polyunsaturated fatty acids. The process can be used to make treated dry food ingredients such as carrot pomace powder that can be later rehydrated and used to make carotenoid rich doughs, which can be further formed by extruding, sheeting or other forming means and cut into pre-forms and thermally processed into ready to eat shelf stable snack foods. The process can also be used to enhance the shelf-life of carotenoid-rich thermally processed snack foods made from raw food ingredients such as sliced carrots. | 04-21-2011 |
| 426268000 | Additive is or contains organic compound of known structure | 11 |
| 20130115345 | METHOD FOR PREVENTING CAROTENOID PIGMENT FROM ADHERING TO CONTAINER - This invention relates to a method for preventing adhesion of a carotenoid pigment to manufacturing equipment or containers such as PET bottles during production of liquid foods such as beverages containing a carotenoid pigment. The method comprises adding gum ghatti to a system in which a carotenoid pigment is present. | 05-09-2013 |
| 20090238934 | PROCESS FOR TREATING EDIBLE PLANT STRUCTURES AND PRODUCT THEREOF - The present invention relates to a process, a treatment solution and the product resulting from the process, which extends the shelf life of edible plant structures. The exposed edible plant structure is treated by applying a treatment solution to a comprising at least one antioxidant, at least one mineral salt, at least one organic acid and water; in a manner which impregnates the treatment solution into the exposed edible plant structure. This produces a treated edible plant structure having an extended shelf life. Preferably, the treated edible plant structure is thereafter sealed within a container containing a negligible amount of oxygen. The process of the present invention results in a treated edible plant structure which can be stored for relatively long periods of time, in comparison with untreated edible plant structures, without substantially deteriorating. | 09-24-2009 |
| 20120294995 | FRUIT-JUICE-CONTAINING BLACK TEA BEVERAGE PACKED IN A CONTAINER AND METHOD FOR PRODUCING SAME - Disclosed is a new fruit-juice-containing black tea beverage that, without performing enzyme treatment such as tannase treatment, and moreover even if a large quantity of fruit juice is added, can suppress time degradation. The fruit-juice-containing black tea beverage packed in a container containing 10-90 mass % of fruit juice is characterized by containing 10-24 ppm of theogallin, and by the ratio (theogallin/K) of contained theogallin to contained potassium being 0.015-0.100. | 11-22-2012 |
| 20090226579 | Fish and meat curing process - The method of preserving meat products comprising the steps of soaking the meat product with a chilled soaking solution comprising of potable water, sodium bicarbonate, citric acid, and sodium chloride. Next extract the meat product from the chilled soaking solution and draining the chilled soaking solution from the meat product. Then place the meat product inside a polyethylene bag and removing all the air content from the polyethylene bag and filling said polyethylene bag with pure O2 or high O2 content gas. The above process not only sterilizes the meat product thus preventing the formation of harmful bacteria and preventing decay, but will also help the meat product retain its original flavor and fresh appearance even after refrigeration. | 09-10-2009 |
| 20120301583 | Oil and Fat Composition for Deep Frying - The present invention provides an oil and fat composition that can prevent not only coloring caused by heating and cooked odor during heat cooking, but also increase in acid value, as well as that can endure long-term use. The oil and fat composition, which can prevent coloring caused by heating, cooked odor, and increase in acid value, can be obtained by incorporating 0.1 ppm or more and 10 ppm or less of a phosphorus component, and ascorbic acid and/or an ascorbic acid derivative in an ascorbic acid equivalent of 2 ppm or more and 130 ppm or less into an edible oil and fat. | 11-29-2012 |
| 20090098260 | Dehydrated Potato Flakes - Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough. | 04-16-2009 |
| 20120128841 | Composition - There is described a method for the prevention, mitigation or slowing of the discoloration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an enzyme inhibitor. | 05-24-2012 |
| 20120231128 | FRUIT/VEGETABLE WITH ADDITIVE TO PREVENT DISCOLORATION - A fruit or vegetable, such as a pome or root vegetable, may be at least partially infiltrated with an additive to help prevent discoloration of the fruit or vegetable. In some examples, the additive helps the fruit or vegetable retain its natural color upon being exposed to air. In some examples, the additive includes gluconic acid. By maintaining the color of the fruit or vegetable, the shelf life and salability of the fruit or vegetable may be increased as compared to an untreated fruit or vegetable. | 09-13-2012 |
| 20100233330 | BAKED COMPOSITION - The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted flavour precursors which react on heating to generate the flavours. | 09-16-2010 |
| 20100203200 | METHODS FOR PRESERVING FRESH PRODUCE - The present invention pertains to methods of preserving fresh produce with a produce preservative which extends the shelf life of fresh produce, particularly cut fresh produce. The produce preservative preserves the texture, flavor, appearance, crispness, and color of the fresh produce, particularly the exposed surface of the fresh produce. The method comprises the following steps: providing a solution of produce preservative comprising: water, magnesium ions or zinc ions or tin ions; and ascorbate ions, or erythorbate ions; wherein the magnesium ion or zinc ions or tin ions and ascorbate ions are present in a mole ratio of preferably from 0.2:1 to 8:1, more preferably from 0.75:1 to 8:1, more preferably from 1:1 to 4:1, most preferably 1.5:1 to 3:1, applying said produce preservative to the produce; applying said produce preservative to the produce. | 08-12-2010 |
| 426269000 | Is or contains sulfur | 1 |
| 20110151077 | METHOD OF INHIBITION OF ENZYMATIC BROWNING IN FOOD USING HYPOTAURINE AND EQUIVALENTS - A method of inhibiting enzymatic browning in food involves the contacting of hypotaurine, a salt of hypotaurine or an equivalent of hypotaurine with the food. The hypotaurine can be provided from solution, an extract, or in solid form to a food that can loose its appeal to a consumer due to browning, such as cut fruits and vegetables, seafood, or a beverage. The antibrowning agent can be applied to the food by spraying, dusting, dipping, or dissolving, depending upon the form of the food to which the agent is added. | 06-23-2011 |
| 426270000 | Plant derived tissue containing other than potato | 4 |
| 20100124592 | SYSTEM AND METHOD FOR FOOD PRODUCTS - A food development method to enrich a target food product recipe by the addition of ingredients made into dehydrated vegetable powders that when incorporated into a target food recipe replicates the taste, color, and texture of the target food product. The dehydrated vegetable powders are designed to minimize impact on color, taste, and texture when added to a target food product recipe. | 05-20-2010 |
| 20110212233 | MALT EXTRACT AND MANUFACTURING METHOD THEREFOR - This invention provides an acid-resistant malt extract useful to add a clear or transparent color to acidic food and beverage having a pH value of not less than 2 and less than 4.6, without generating suspended or sedimented insoluble matter; and a manufacturing method therefor. The malt extract of the present invention is obtained by adjusting the particle diameter of insoluble particles contained in the malt extract to less than 0.9 μm by way of, for example, filtering an untreated liquid malt extract or a treated liquid thereof using a filter having a pore diameter of 0.9 μm or less. | 09-01-2011 |
| 20110027433 | ELIMINATION OF UNWANTED ACCOMPANYING SUBSTANCES FROM VEGETABLE PROTEIN EXTRACTS - The invention relates to a method for eliminating unwanted accompanying substances, particularly fragrance, flavor, and colour components, from vegetable proteins. Said method encompasses the following steps: (i) a vegetable raw material is extracted using an extracting agent such that, a vegetable protein extract is obtained; (ii) an inorganic adsorber material is added to the vegetable protein extract, a process in which unwanted accompanying substances, especially fragrance, flavor, and/or colour components, are bonded to the inorganic adsorber material. | 02-03-2011 |
| 20120276258 | FRUIT AND VEGETABLE PESERVATION PROCESS - An HPP method for preserving fruits may include the steps of: (a) placing a prepared fruit in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) deaeration; (d) adding a modifying medium such as a sweetener; (e) vacuum infusion of the solution into the prepared fruit; (f) sealing the container; and (g) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F. | 11-01-2012 |
