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INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT

Subclass of:

426 - Food or edible material: processes, compositions, and products

Patent class list (only not empty are listed)

Deeper subclasses:

Class / Patent application numberDescriptionNumber of patent applications / Date published
426330000 Treating liquid material 68
426331000 Animal flesh, citrus fruit, bean or cereal seed material 38
426324000 Including step of packaging 33
426335000 Biocidal or disinfecting chemical agent 30
426323000 Chemical agent is impregnated in or coated on nonedible material 14
426329000 Foam stabilization or inhibiting foaming or gushing or inhibiting the decompo sition of a foamed product 13
426327000 Including step of lowering temperature to or below 32 degrees F. or treatment at or below 32 degrees F. 11
426334000 Lacteal derived containing 5
20090123620Automated Application of an Antimycotic Composition to Sliced Foodstuffs and an Antimycotic Application Apparatus - A method for applying a powdered antimycotic composition to a foodstuff, the method including mixing a powdered antimycotic composition in an air stream, applying a uniform coating of antimycotic composition to each surface of a bulk foodstuff and slicing the foodstuff into a plurality of slices having the desired antimycotic surface concentration on each surface thereof.05-14-2009
20100104712METHOD OF PRODUCING INTACT PARTICLES CREATING AN APPEARANCE OF CHEESE PARTICULATES IN A SHELF STABLE PASTEURIZED SAUCE - A method of producing intact particles creating appearance of cheese particulates in a shelf stable pasteurized sauce is provided. A gelling agent is included in an oil-in-water emulsion, which is submerged in an ionic bath, to form particulates having the appearance of cheese but which do not melt when incorporated in a pasteurized sauce.04-29-2010
20120064209Protein Ingredient Selection and Manipulation for the Manufacture of Snack Foods - Methods for the incorporation of dairy proteins into extruded snack products to provide a good source of protein are presented. In a first aspect, direct expanded, puffed products are obtained by selecting at least one filtered protein derived from milk and controlling unwanted reactions with one or more expansion controlling agents. Through the addition of expansion controlling agents such as a calcium carbonate, the thermally-treated, dairy protein-containing dough surprisingly results in a crunchier puffed snack food product. In a second aspect, the present invention provides for the manipulation of whey protein by ensuring the protein is denatured prior to combining with additional dry ingredients to form a sheetable whey-based dough suitable for cold extrusion-type processes.03-15-2012
20100215819USE OF ANIONIC EMULSIFIERS FOR INCREASING THE FIRMNESS OF PROCESSED CHEESE PRODUCTS WITH A SOLIDS CONTENT LESS THAN OR EQUAL TO 40% - The invention relates to the use of at least one anionic emulsifier, in particular a monoglyceride esterified with an organic acid, or an ester of a lactic acid esterified with fatty acids, in the preparation of a processed cheese with a solids content ≦40%, for increasing the firmness of the processed cheese product. The invention also relates to processed cheese products with a solids content ≦40% and including an anionic emulsifier, and also to a method for the production of such processed cheeses products.08-26-2010
20110212235ANTIMICROBIAL SALT SOLUTIONS FOR CHEESE PROCESSING 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 09-01-2011
426322000 Treatment with heavy metal or compound thereof 1
20110206815OIL-FREE SHELF STABLE LIQUID CREAMERS - An oil-free, non-dairy, shelf-stable liquid whitening composition having a whitening agent and a stabilizing system is disclosed. The stabilizing system includes a hydrocolloid component, preferably of a blend of microcrystalline cellulose (MCC), carboxymethylcellulose (CMC) and carrageenans, in an amount sufficient to suspend the whitening agent both in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added; and a buffer to ensure sensory quality. The stabilizing system maintains the liquid whitening composition in a homogeneous state in the composition for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.08-25-2011
Entries
DocumentTitleDate
20110177218LIQUID NISIN COMPOSITIONS - The present invention relates to liquid nisin compositions having a high anti-microbial activity. The invention further relates to a method for preparing the liquid nisin compositions as well as their use as a preservative in food products.07-21-2011
20100159093METHOD OF TREATING FOODSTUFF - The present invention relates to a method of improving the safety, the quality and the durability of foodstuffs and raw materials which are used in the production of foodstuffs, and to a foodstuff or a foodstuff raw material. A foodstuff or a foodstuff raw material is treated with pure nitrogen gas in order to prevent the growth of microbes in the foodstuff or the foodstuff raw material. The nitrogen gas method according to the present invention makes it possible to eliminate efficiently the bacteria which produce large quantities of phospholipase from the foodstuff or the foodstuff raw material. The nitrogen gas method is especially suitable for the treatment of milk products, particularly raw milk.06-24-2010
20130045313Low-Calorie, No Laxation Bulking System and Method for Manufacture of Same - A low-calorie, no laxation bulking system and a method for manufacture of same is disclosed. A hydrocolloid dry-blend mixture is added to water and blended in homogenizing equipment, forming a first mix. The first mix is transferred to a kettle/tank and a first liquid mixture comprising modified polydextrose is added to the first mix to form a second mix. A second liquid mixture comprising at least one acid is added to the second mix, and the resultant solution is maintained in a predetermined temperature range. The resultant solution is transferred to at least one aluminum pan. The at least one aluminum pan is lightly sprayed with a nozzle applying an atomized release agent and placed in a cooling room.02-21-2013
20100068359PRESERVATIVE METHOD - A method for preserving a food dressing composition is described. The method includes replacement of sodium chloride with potassium chloride or ammonium chloride in order to produce a food dressing composition free of spoilage and pathogens.03-18-2010
20090304884Produce treating apparatus - Apparatus for treating comestible pieces to prolong freshness having, in series, 12-10-2009
20090304885Coffee and Tea Baking Compounds and Method of Producing The Same - The present application describes coffee and tea-baking compounds and method for producing the same.12-10-2009
20080286426Cyclopropenes-Generating Devices to Control Ripenning Processes of Agricultural Products - Provided is a device for generation of cyclopropene compounds which is capable of achieving direct in situ preparation and application of cyclopropene compounds inhibiting the action of ethylene which accelerates the ripening process of plants, the device comprising a first storage part for storing precursors of cyclopropene compounds (“cyclopropene precursors”), a second storage part for storing reaction reagents which convert cyclopropene precursors into cyclopropene derivatives via chemical reaction, and a spray part for spraying the cyclopropene derivatives produced by the chemical reaction between the cyclopropene precursors and the reaction reagents.11-20-2008
20100189856Compositions and methods for decontamination of animal feed containing mycotoxins typical for both Northern and Southern climates - Mycotoxins prevailing in Northern climates have been until now proven difficult to deactivate in animal feed by binding, in contrast to mycotoxins prevailing in the Southern climates. Meanwhile, both types of toxins present a considerable risk factor for agricultural animal health and performance. A method of adsorbing and rendering harmless for animals an expanded range of both Northern and Southern mycotoxins found in contaminated feed is proposed. According to the invention, a combination of modified plant ligno-polysaccharide material and traditional mycotoxin binding components is added to the feed of agricultural and companion animals in an amount sufficient to abate the negative effects of both types of mycotoxins present.07-29-2010
20110195163MCC/Hydrocolloid Stabilizers and Edible Compositions Comprising the Same - Stabilizers comprising co-processed MCC and a hydrocolloid, edible compositions comprising the stabilizers, and processes for making the edible compositions are described. Edible compositions may be prepared from a stabilizer comprising MCC and a hydrocolloid, along with a protein source and/or juice. Compositions of the invention may include low pH beverages comprising the MCC stabilizer, a protein source and/or a fruit or vegetable juice or other fruit-flavored liquid, optionally with an additional amount of hydrocolloid and acidulant, sweetener, buffering agents, pH modifiers, or stabilizing salts.08-11-2011
20110300274Wild bird feed and method of making same - A wild bird feed is disclosed which is comprised of ground dry mature sweet corn, water and wild bird feed.12-08-2011
20110217435FRUIT AND VEGETABLE PESERVATION PROCESS - An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) 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.09-08-2011
20130011536FOOD PRODUCTS SERVING AND PRESERVING DEVICE - A device for serving and preserving food items, the device including an open container for holding the food items having one or more side walls and a floor, wherein when the food items are immersed in fluid, typically a preserving fluid, the device is in a preserving state; a liquid-holding compartment, having a tubular form, for holding the fluid when the device is in a serving state; and a liquid-transfer mechanism for transferring the preserving fluid from the open container into the liquid-holding compartment and back. One or more passageways, interconnecting the open container and the liquid-holding compartment, facilitate the transfer of fluid between the open container and the liquid-holding compartment.01-10-2013
20110223298SELENIUM COVERED BASIC COPPER CHLORIDE, ITS PREPARATION METHOD AND THE USE - A preparation method for selenium covered basic copper chloride includes the steps of: (a) adding crystalline basic copper chloride (TBCC), water and stabilizer in a reactor; adding sodium hydroxide solution with stirring; reacting to form a hydroxyl-modified crystalline basic copper chloride after discharge, washing, and negative pressure leaching; (b) adding the hydroxyl-modified crystalline basic copper chloride and water in the reactor, adding selenous acid with stirring; adding copper sulfate pentahydrate after reaction; forming selenium covered basic copper chloride comprising crystalline basic copper chloride, basic cuprous selenide, and basic cupric sulfate after discharge, rinsing, negative pressure filtration, and drying. The selenium covered basic copper chloride is used as feed addictives of trace elements having nonhygroscopic property, good liquidity, and stable chemical property. The selenium covered basic copper chloride is easy to incorporate with feed, low price, low cost in adding, weak acidic solubility, easy to absorb.09-15-2011
20110104347Preparing Formulations for Treating Agricultural Products - The invention provides an improved method for creating a formulation using a solid chemical agent in solution within a reservoir, and treating crops within a storage facility with an aerosol of the solution substantially at the time of use. The method includes having a premixing section for formulating the solution and mixing solid with a solvent in a premixing section. Further the solution may be heated by circulating it through a substantially instantaneous heater then channeling the solution into a commercial fogger, generating an aerosol of the CIPC solution, and providing said storage facility with said aerosol.05-05-2011
20110244096PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH - The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.10-06-2011
20110256282Lipid-Rich Microalgal Flour Food Compositions - Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.10-20-2011
20120045555FRESH FRUIT PRESERVATIVE AND METHOD OF USING SAME - A fresh fruit preservative and method of using the preservative for fresh cut fruit that significantly extend the shelf life of fresh cut fruit are provided. The fresh fruit preservative preserves the texture, flavor, appearance, and color of the fresh fruit, particularly exposed surfaces of the fresh fruit that have been cut, in particular by reducing oxidation of the exposed cut surfaces of the fruit. The preservative includes the ingredients of ascorbic acid, calcium ascorbate, carbohydrate, sodium chloride, magnesium chloride, potassium bicarbonate and malic acid.02-23-2012
20120003369Acidification of Food Products - A process for acidifying a food product. The process can include providing a food product having an initial pH, adding a first acid to the food product so as to adjust the initial pH of the food product to an intermediate pH of the food product, adding a second acid to the food product so as to adjust the intermediate pH of the food product to a final pH of the food product, wherein an acidified food product having the final p is produced.01-05-2012
20120207892FABRICATED FOOD PRODUCT MADE FROM FRESH POTATO MASH - A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.08-16-2012
20120009314REDUCTION OF ACRYLAMIDE FORMATION - The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.01-12-2012
20090104322STABILIZATION OF DICARBONATE DIESTERS WITH PROTONIC ACIDS - By using protonic acids, diesters of dicarbonic acid may be stabilized against thermal and chemical decomposition over a relatively long period. Mixtures of diesters of dicarbonic acid and protonic acids are outstandingly suitable for preserving foods.04-23-2009
20120219676Apparatus, Systems and Methods for Manufacturing Food Products - Apparatus, systems and methods are disclosed to manufacture a plurality of edible pieces in a continuous process where each piece is generally different in thickness, shape, size and/or texture from another piece, so as to create, in the aggregate product distribution, pieces of randomly varying thickness, size, shape and/or texture. More specifically, the present invention, in its various embodiments, provides a process for manufacturing pet jerky treats comprising: grinding proteinaceous material, mixing said proteinaceous material with preservatives and flavor enhancers to form a blend of foodstuff, extruding said foodstuff through at least one die opening that is at least partially irregular to form at least one strip of extrudate that is at least partly irregular in shape, transporting said strip in a first longitudinal direction to a first cutting operation, cutting said strip at a first cutting angle to form a first set of pieces, transporting said first set of pieces in a second longitudinal direction to a second cutting operation, cutting said first set of pieces in said second cutting operation at a second angle to form a second set of pieces, such that the said second set of pieces cumulatively produced during a process run generally appear to be of random sizes and shapes.08-30-2012
20110123694TABLE WITH ETHYLENE SCRUBBER - A display table for supporting produce includes an enclosure, a table top defining an upper surface of the enclosure, a blower, an ethylene scrubber and an outlet. The table top is open to the atmosphere and configured to support the produce, and includes perforations. The blower is positioned in communication with the enclosure to create an underpressure that draws a gas into the enclosure through the perforations. The ethylene scrubber is positioned in communication with the enclosure and in a flow path of the gas, the ethylene scrubber being configured to remove at least a portion of ethylene from at least a portion of the gas. The outlet is located downstream of the ethylene scrubber for returning the gas from the enclosure to the atmosphere.05-26-2011
20120231129FRUIT/VEGETABLE WITH ADDITIVE TO RETAIN FIRMNESS - A firm and crisp fruit or vegetable, such as a pome or root vegetable, is at least partially infiltrated with an additive to help the fruit or vegetable retain its firmness during processing. In some examples, the additive helps the fruit or vegetable retain its firmness during and/or after cooking. In some examples, the additive includes at least one of a gluconate salt, a lactate salt, or a combination of a gluconate salt and a lactate salt. By maintaining the firmness of the fruit or vegetable during and/or after cooking, the fruit or vegetable can be cut, such as by shredding, or otherwise processed. By contrast, if the fruit or vegetable loses its firmness during processing, the fruit or vegetable may become limp or may disintegrate so that it is difficult to suitably cut or otherwise process the fruit or vegetable.09-13-2012
20110159158REDUCED NON-FIBER CARBOHYDRATE PRESERVATIVE TREATMENT FOR PROCESSED FOODS - The present invention is comprised of a process and multiple reduced non-fiber carbohydrate preservative treatment ingredients to control water activity (aw) in the processing of food components to extend shelf life of processed foods. The process includes formulating a specific combination of the multiple treatment ingredients to effectively produce a desired water activity (aw) level using measurements of water activity (aw) in the food components. The multiple treatment ingredients include using soluble fiber and salt to control water activity (aw) to extend shelf life and not significantly add to the non-fiber carbohydrate and calorie levels of the processed food product.06-30-2011
20130101712METHOD FOR REDUCTION OF ACRYLAMIDE CONTENT IN HEAT-TREATED PROCESSED FOOD - The present invention provides a method for reducing a level of acrylamide in a processed food by using an ingredient which is highly safe and effective in suppressing acrylamide formation.04-25-2013
20130129881Carbohydrate Rich Food Composition Containing Cyclodextrin And Method of Making The Same - A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a comparable control composition without the cyclodextrin. In certain instances, the food composition is a fruit juice, puree, or jam, starchy/carbohydrate rich food syrup and powders such as dried potatoes, and cocoa, dairy products like plain and non-fat yogurt, and simple carbohydrates like maltodextrins, starch, or sugar05-23-2013
20130183419Enhancement of Potato Tuber Sprouting Inhibitors Using Various Combinations of Agents - Compositions and methods for inhibiting the sprouting of potato tubers are provided. The compositions comprise combinations of i) α,β-unsaturated aliphatic aldehydes, and ketones,C3 to. C14 aliphatic aldehydes and ketones, and/or C3 to C7 saturated or unsaturated primary and secondary aliphatic alcohols; and 2) conventional sprout Inhibitors, The effect of the combinations is additive and/or synergistic, and less of the conventional inhibitor is required to achieve the same or improved levels of sprout inhibition.07-18-2013
20130189411METHOD FOR PROCESSING FOOD PRODUCT AND FOOD PRODUCT THEREOF - The invention relates to a method for processing at least one food product. For example, the invention relates to a process of preparing cooked food products, for example fried food products with reduced oil content. A two-step process is performed on the food product before cooking or frying. The food product is first contacted with a first composition comprising at least one divalent cation (e.g. Ca2+ and/or Mg2+) and at least one acid (e.g. carboxylic acid). After removing from the first composition, the food product is contacted with a second composition comprising okra, a part thereof, or an extract thereof, and at least one hydrocolloid. The invention also relates to the compositions used as well as to the food product or at least one such fried food product with reduced oil content.07-25-2013

Patent applications in class INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT

Patent applications in all subclasses INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT