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

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Class / Patent application numberDescriptionNumber of patent applications / Date published
426615000 Plant material is basic ingredient other than extract, starch or protein 409
426590000 Beverage or beverage concentrate 345
426549000 Basic ingredient is starch based batter, dough product, etc. 239
426601000 Fat or oil is basic ingredient other than butter in emulsion form 231
426580000 Basic ingredient lacteal derived other than butter substitute in emulsion form 169
426573000 Gels or gelable composition 148
426548000 Noncarbohydrate sweetener or composition containing same 141
426534000 Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution 139
426564000 Foam or foamable type 110
426541000 Containing antioxidant or antioxidant per se 95
426656000 Protein, amino acid, or yeast containing 74
426648000 Nutritional or dietetic supplement, including table salt 72
426658000 Carbohydrate containing 67
426641000 Animal derived material is an ingredient other than extract or protein 55
426589000 Soup, sauce, gravy or base 41
426650000 Flavor or flavor adjunct, acidulant or condiment 36
426655000 Extract 19
426540000 Specific dye or pigment per se or compositions containing same 15
426532000 With biocide or biostat 13
426533000 Reaction flavor per se, or containing reaction flavor improver of unknown or undefined chemical constitution 13
426614000 Poultry egg is basic ingredient 12
426654000 Stabilizing or preserving agent or emulsifier other than organophosphatide 11
426561000 Gas or gas generating agent per se 9
426652000 For use with meat, poultry or seafood 5
20080280021Food Casing From A Coated, Two-Dimensional Fiber Structure - The invention relates to a food casing from a two-dimensional fiber structure, which is coated on one or both sides with acrylic resin. The acrylic resin is combined with at least one other natural and/or synthetic polymer. The acrylic resin in the coating may be admixed with the other polymer. The latter can also form a layer of it's own. On the inside of the casing (i.e. on the side facing the food), this coating prevents gelling out, while at the outside it has a mainly permeability-increasing effect. The casing is particularly used as artificial sausage casing, especially for cooked-smoked sausages.11-13-2008
20110097475SALT SUBSTITUTE AND COMPOSITION, FOR EXAMPLE FOOD COMPOSITION, COMPRISING IT - Use of vinegar or an equivalent of it as a substitute for all or part of the salt in a composition.04-28-2011
20120201950COMPOSITIONS FOR IMPROVING FLAVOR AND SAFETY OF MARINATED MEAT PRODUCTS - A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.08-09-2012
20100272881PYROPHOSPHATE-BASED COMPOSITIONS FOR USE IN MEAT PROCESSING - A highly alkaline pyrophosphate composition which allows meat processors to reduce total sodium while maintaining the desired properties of moisture retention, higher yield, and flavor protection. Moreover, the composition of the present invention dissolves well, thus avoiding the solubility problems associated with highly alkaline pyrophosphates.10-28-2010
20130129906MEAT AGING COMPOSITION USING MULBERRY AND MEAT AGING METHOD USING THE SAME - Disclosed are a meat aging composition and a meat aging method using same. The meat aging composition, which includes 1-25 wt % of a 05-23-2013
426600000 Hop derived ingredient, including hopping of wort 5
20130209653METHOD FOR ISOMERISATION OF HOP ALPHA-ACIDS TO ISO-ALPHA-ACIDS - The invention relates to a process for the production of iso-alpha-acids starting from alpha-acids in which an alpha-acid containing hop extract is mixed with a carbon-containing chemical compound with one or more functional groups containing a (basic) nitrogen atom with a lone pair (or mixtures thereof), either in solvent-free conditions or in the presence of solvents and preferably under an oxygen-free atmosphere. The resulting mixture is subjected to a temperature of at least 278 K for a time sufficient to effect the intended conversion of the alpha-acid reactant into the iso-alpha-acid product. The present invention further relates to iso-alpha-acid compositions obtained by said improved isomerisation process and to the use of said iso-alpha-acid compositions as bittering formulation and/or as source to obtain reduced or hydrogenated iso-alpha-acid compositions.08-15-2013
20090092735METHOD FOR PREPARING STABLE HOP POWDER - This invention features a method of making hop powder containing stable alkaline salts of hop bitter acids and an edible carrier. Also within the scope of this invention is a hop product containing alkaline salts of hop bitter acids and an edible carrier.04-09-2009
20090053384Method for Preparation of Plant Extract - It is intended to develop a technique for producing a water-soluble polyphenol at high purity and with high efficiency in a short time from hop bract or the like which is a by-product in the beer brewing. A method for preparation of a purified plant extract comprising steps of treating a plant extract with a clay mineral such as bentonite and removing any divalent cations from the resulting product; a method for producing a polyphenol comprising steps of passing the purified plant extract through a column to adsorb polyphenols onto the column and passing a solvent though the column to elute a water-soluble polyphenol from the column; and a method for producing a water-soluble hop bract polyphenol comprising steps of adding bentonite to a hop bract extract and allowing the resulting mixture to stand under acidic conditions, performing solid-liquid separation to produce a supernatant, purifying the supernatant through a column to give a pholyphenol-containing fraction, cooling the fraction and allowing the cooled fraction to stand to cause the precipitation of water-insoluble ingredients and performing solid-liquid separation to give the desired water-soluble hop bract polyphenol.02-26-2009
20110244110HOP ALPHA ACID OR HOP OIL CONTENT ENHANCER - A hop alpha acid or hop oil content enhancer, which contains 5-aminolevulinic acid, or a derivative thereof represented by the following formula (1), or a salt thereof as an active ingredient:10-06-2011
20100075015Method for Preparing Alpha Acid-Enriched Hop Compositions - This invention relates to a method of preparing an alpha acid-enriched hop composition that contains a low level of beta acids.03-25-2010
426662000 Organophosphatide 3
20090074942GRANULAR LECITHINS, GRANULAR LYSOLECITHINS, PROCESS FOR THEIR PRODUCTION AND COMPOSITIONS CONTAINING THEM - There is disclosed a granular lecithin and the use in many applications, such as nutraceutical compositions. Also disclosed is a process for producing granular lecithins and compositions containing lecithins.03-19-2009
20110212252PLANTS AND SEEDS OF SPRING CANOLA VARIETY SCV431158 - The invention relates to a novel canola line designated as SCV431158. The invention also relates to the seeds, the plants, and the plant parts of canola line SCV431158 as well as to methods for producing a canola plant produced by crossing canola line SCV431158 with itself or with another canola line. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. The invention further relates to canola lines or breeding lines and plant parts derived from canola line SCV431158, to methods for producing other canola lines or plant parts derived from canola line SCV431158 and to the canola plants, varieties, and their parts derived from use of those methods. The invention additionally relates to hybrid canola seeds, plants, and plant parts produced by crossing the line SCV431158 with another canola line.09-01-2011
20110003067SOYBEAN VARIETY A1016498 - The invention relates to the soybean variety designated A1016498. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016498. Also provided by the invention are tissue cultures of the soybean variety A1016498 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016498 with itself or another soybean variety and plants produced by such methods.01-06-2011
426539000 Bleach per se or composition containing same 2
20130216676DEOXIDIZING AGENT FOR EDIBLE OILS AND METHOD OF REGENERATING A USED EDIBLE OIL BY USING THE SAME - A deoxidizing agent for edible oils, comprising carbonate group-containing magnesium hydroxide particles represented by the following formula (1) and having a BET specific surface area of 80 to 400 m08-22-2013
20100323078SHELF STABLE LIQUID WHITENER AND PROCESS OF MAKING THEREOF - A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media.12-23-2010
426653000 For use with batter, dough or baked goods 1
20100047431Bagel product and process for producing a bagel product - A method for making a hollow bagel product, including the steps of providing dough, sheeting the dough to a desired thickness, stamping ring-shaped pieces from the dough to form a stream of dough pieces, proofing the ring-shaped dough pieces and baking the proofed ring-shaped dough pieces in a conveyorized tunnel even at a temperature and for a time sufficient to cause the dough to blister between an outside diameter and an inside diameter of each ring-shaped section so as to form a hollow bagel.02-25-2010
20080280001Natural Layer Mineral Granulates and Method For the Production Thereof - The invention relates to a process for producing granules and to a granule obtained by the process. In the process, a clay material is used which has a specific surface area of more than 150 m11-13-2008
20090110795FOOD PORTIONS FOR SNACK TRAYS - A snack-slice loaf of a food product and a method for providing food portions for snack trays in which the snack-slice loaf may include multiple overlying subunits. The overlying subunits are produced by sectioning a food block using cutting and sub-cutting, or perforation. The sectioned subunits can directly be placed into a food receptacle adapted to receive the sectioned subunits, without adding or subtracting food layers. The sectioned subunits may include stacks of processed cheese.04-30-2009
20110300281Method for Producing Fatty Acid Esters of Monovalent or Polyvalent Alcohols Using Special Hydroxy-Functional Quaternary Ammonium Compounds as Catalysts - The present invention relates to a method for producing fatty acid esters from fats and/or oils of biogenic origin by transesterification with monovalent or polyvalent alcohols in the presence of a special hydroxy-functional quaternary ammonium compound as the catalyst.12-08-2011
20090148578AMORPHOUS SILICON POWDER AND ITS PRODUCTION METHOD - A production method of amorphous silicon oxide powder comprises a step of preparing a wood, agricultural crop or plant containing hexose and/or pentose and silicon oxide as a starting raw material, a step of hydrolyzing the starting raw material with nitric acid, hydrochloric acid, sulfuric acid, phosphoric acid or organic acid to reduce a content of the hexose to 10% by weight or less and/or a content of the pentose to 20% by weight or less, and a step of burning residue yielded in the hydrolyzing step at a temperature of 400° C. to 1200° C.06-11-2009
20090220661MICROPOROUS CRYSTALLINE MATERIAL, ZEOLITE ITQ-37, PREPARATION METHOD AND USE - The present invention relates to a microporous crystalline material characterized in that it has the following chemical composition in the calcined from:09-03-2009
20100215821METAL SOAP FOR ADDITION TO FOOD AND PROCESS FOR PRODUCTION THEREOF - There are provided a metal soap which is useful as a food additive to be added to various foods for the purposes of improving a fluidity, an anti-bridging property, a low moisture absorption property and feel upon eating of foods, and has a less adverse influence on the foods, as well as a process for producing the metal soap. The metal soap for a food additive is constituted of a fatty acid calcium salt or a fatty acid magnesium salt having 6 to 24 carbon atoms which is obtained by a double decomposition method, and a water dispersion containing the metal soap in an amount of 2% by mass exhibits a pH of not less than 6 but less than 7. The process for producing the metal soap for a food additive includes the steps of reacting 1 mol of a fatty acid having 6 to 24 carbon atoms with not less than 0.9 mol but less than 1 mol of a monovalent basic compound to obtain a fatty acid basic compound salt; and reacting the fatty acid basic compound salt with a calcium salt or a magnesium salt in an aqueous medium.08-26-2010
20120141646STERILIZER FOR FOODS - Disclosed is a sterilizer for foods, which contains calcinated calcium or calcium hydroxide and has a higher sterilizing activity than conventional sterilizers. The sterilizer is made up of an aqueous solution or an aqueous dispersion prepared by blending calcinated calcium or calcium hydroxide, ethanol, and sodium lactate.06-07-2012
20100062130PACKAGE ASSEMBLY FOR ON-DEMAND MARINATION AND METHOD FOR PROVIDING THE SAME - A package assembly including a first package a second package is provided. The first package can contain two or more compartments. A first compartment can substantially contain the second package and a second compartment can substantially contain a food product, such as a meat. The second package can contain a food additive, such as a marinade. Although substantially contained within the first compartment of the first package, the second package includes a reputable seal located proximate the second compartment of the first package. Applying pressure to the first compartment and, thus, the second package can break the rupturable seal to distribute the food additive from the second package to the food product in the second compartment. The first package can include a perimeter hard seal configured to withstand the pressure and, thus, prevent the leaking of any of the food product or the food additive from the first package during the distribution of the food additive.03-11-2010
20110212239PROCESS AND SYSTEM FOR DRYING AND HEAT TREATING MATERIALS - This invention discloses systems and methods for conversion of high moisture waste materials to dry or low moisture products for recycle or reuse. The equipment systems comprise a gas turbine generator unit (preferred heat source), a dryer vessel and a processing unit, wherein the connection between the gas turbine and the dryer vessel directs substantially all the gas turbine exhaust into the dryer vessel and substantially precludes the introduction of air into the dryer vessel and wherein the processing unit forms the dried material from the dryer vessel into granules, pellets or other desired form for the final product. Optionally, the systems and methods further provide for processing ventilation air from manufacturing facilities to reduce emissions therefrom.09-01-2011
20110256290A GLYCEROL DERIVED MATERIAL - A method of producing a solid glycerol derived material includes the steps of combining glycerol with a metal oxide, the glycerol having a water content of between about 5 and 50%, and the rate of combination of the glycerol and the metal oxide and the amount of the metal oxide being selected so that at least part of the water present in the glycerol reacts with the metal oxide in an exothermic reaction and at least part is driven off by heat produced in the exothermic reaction to produce the solid glycerol derived material.10-20-2011
20110189365Product and process for cryopreservation of marine aquarium foodstuffs - A method for preserving marine aquarium foodstuffs such as zooplankton crustaceans, gelatinous organisms, vertebrate and invertebrate larvae and eggs, shellfish, mollusks, fish and fish roe, oysters and clams, and sea urchins, wherein a supersaturated saline solution is prepared from reverse osmosis deionized water and marine salt, said solution is chilled to a low temperature, and said foodstuffs are immersed into said solution such that moisture is withdrawn from said foodstuffs via osmosis. The resulting product may then be stored and shipped at low temperatures for subsequent rehydration and use as a food product for a salt water aquarium ecosystem.08-04-2011
20110165301MIXTURE OF CHIPS AND METHOD FOR PRODUCING SAME - A method for producing dehydration products, in particular chips with which the color and the flavor are retained to a large extent comprises a final dehydration step or drying step, respectively, wherein products, such as chips, with a water content of at most 15% by weight are dehydrated at temperatures below 80° C. using a dehydration means. Preferred dehydration means are also products like chips wherein these products have been dried to a water content of preferably less than 2% by weight, in particular about 1% by weight or less. This method is e.g. well suited for the production of compositions comprising meat chips and/or vegetable chips with potato chips and/or cereal chips.07-07-2011
20120058235SEED OIL COMPOSITIONS - The present invention is directed to seed oil compositions that can be used for cooking and frying applications. These oil compositions of the present invention have advantageous stability characteristics. In some embodiments, the oil compositions have a low concentration of α-linolenic acid.03-08-2012
20100047425Scoop Cutter and Method for Producing Shaped Food Products - A scoop cutter and method for producing shaped food products. A rotating arcuate blade with a cutting edge on at least one side works in conjunction with a thickness spacing sphere to produce a shaped food product having three dimensions. As food product in the form of non-sticky, low tact dough, or raw or whole fruits and vegetables comes into contact with the thickness spacing sphere, the blade slices it, creating shaped food products with uniform thickness. The width to depth ratio of the shaped food product is adjustable depending on the desired texture and size.02-25-2010
20120328754Impact-Modified Polypropylene Composite - An impact-modified polypropylene composite is made by mixing from 65 to 97 weight parts polypropylene having a glass transition temperature of greater than −25° C., from 3 to 35 weight parts propylene-based elastomer having a density of from 0.860 g/cc to 0.875 g/cc, a melting point of from 130° C. to 170° C., a glass transition temperature of from −35° C. to −25° C., and a melt flow rate of from 3.0 to 15.0 g/10 minutes, and from 0.1 to 20 weight parts of exfoliated silicate platelets.12-27-2012
20130156921Apparatus for Preserving Cooked Food Palatabiliyt - The rate of degradation of a cooked food product that is maintained at an elevated temperature can be reduced by the use of an encapsulated environment food holder. The encapsulated environment is a small, airtight or semi-airtight containment vessel that retains compositions that escape from a cooked food product over time. The volume of an encapsulated environment is greater than one hundred percent but less than one-thousand percent of the cooked food product volume. By holding single servings or portions of a cooked food product in a small, encapsulated environment palatability or taste of a cooked food product can be extended.06-20-2013