 Patent Application Title |
Patent App Num. |
Date |
| Natural low caloric sweetener compositions for use in beverages, foods and pharmaceuticals, and their methods of manufacture | 20120021111 | 20120126 |
| Natural sweetener compositions, comprising a highly purified steviol extract of rebaudioside A (Reb A) of about 80 to 99% purity, other steviol glycosides of about 3% or less, and sterebins of 1% or less, and one or more bulking agents, where the natural sweetener compositions are suitable for use as an ingredient in orally administered pharmaceuticals, foods, beverages, and other orally administered products, for humans and animals. A method of preparing naturally sweetened orally administered products, comprising the step of mixing natural sweetener compositions, having a highly purified steviol extract and one or more bulking agents, with other ingredients commonly used in manufacturing orally administered products. A process to prepare natural sweetener compositions, comprising the steps of combining a highly purified Stevia extract, having a pure... |
| Disposable storage bags | 20120014622 | 20120119 |
| Disposable storage bags are disclosed having a first side wall, a second side wall and a bottom portion which forms the bag and having an open top portion for receiving and removing items to be stored such as snack foods or other material. Near the top opening of the bag is a closure mechanism for opening and closing the bag. The side walls of the bag are tapered inwardly from the top portion toward the bottom portion such that quillons are formed when the bag is filled with items such as snack food or other material. The bottom portion of the bag includes a gusset which, when the bag is filled with snack food or other material, expands and opens such that the bag may stand... |
| Cleaning solution | 20120015862 | 20120119 |
| Disclosed are cleaning solutions. More particularly, non-toxic solutions of base, water, alcohol and detergent, that effectively and surprisingly eliminate contaminating aliphatic acids in aqueous solutions. When present as a foam or even a contaminating film remaining on various parts and surfaces, aliphatic acid contaminants can be present a large and costly problem in manufacturing operations, cleaning tasks, personal hygiene. The need to remove such contaminants arises in a myriad environments and situations, such as during the manufacture of detergents, pharmaceuticals, consumer products, coring and core analysis, manipulation of oils, fuels, fermentation applications, manufacture of emollients, moisturizers, liquors, foods such as seafood, milk, butter and other dairy products, water processing, paper products, tissue culture, reusable clinical equipment, and the like. Presented are cleaning compositions and methods that... |
| Compositions containing non-polar compounds | 20120016026 | 20120119 |
| Provided are compositions and methods for producing stable foods and beverages that contain high concentrations of additives such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols and carotenoids; oil soluble vitamins; alpha lipoic acid; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
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| Biodegradable material composed of a polymer comprising a porous metal-organic framework | 20120016066 | 20120119 |
| The present invention relates to a biodegradable material in the form of a foil or a film, where the material comprises a polymer comprising at least one porous metal-organic framework and the at least one porous metal-organic framework comprises at least one at least bidentate organic compound coordinated to at least one metal ion. The invention further relates to food packaging comprising such a material and also its use for the packaging of foods and the use of a porous metal-organic framework for the absorption of ethene in food packaging.
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| Cooking support system, program, recording medium, and method for supporting purchase and inventory management of cooking ingredients | 20120016781 | 20120119 |
| In the case of supporting the purchase and the inventory management of actual foods by a user with respect to necessary foods, a function to support the purchase and the inventory management by which input operations are reduced, and a burden on the user is reduced, is realized. By providing a management method suitable for a food for cooking, the problem regarding the difference which occurs between the inventory information managed by the cooking support system and the purchased food can be solved. Further, a function to support the purchase and the inventory management of necessary foods in a management period type purchase style and in an everyday type purchase style is provided. There are a necessary food information storage means for storing necessary food information;... |
| Pan | 20120006208 | 20120112 |
| An improved frying pan configured with two surfaces/levels, the first cooking surface used to cook foods and a second surface (a convenient food storage shelf) used to hold/store foods having a slope or pitch towards the outer perimeter of the frying pan. The storage shelf allows the user to store ingredients on the pan itself without the need for additional holding plates. The outward pitch of the food storage shelf along with its ridges allows liquids such as fats and oils to drain away from the ingredients and stop them from re-entering the lower cooking surface. Therefore liquids will not combine with the food in the lower cooking surface and will not combine with other food ingredients when they are cooked.
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| transparent xyloglucan/chitosan gel and a process for the preparation thereof | 20120009132 | 20120112 |
| The present invention provides a transparent Xyloglucan/Chitosan gel and a process to prepare the same which comprises of extracting the xyloglucan from tamarind seed powder by a suitable solvent at a high temperature and precipitating the xyloglucan by alcohol and then modifying the xyloglucan to form dialdehyde and making a co-polymer with chitosan to form a thermo stable crystal clear, colourless gel which is stable at temperature −20 to 90. A transparent chitam gel and a process for the preparation thereof C and pH 3-7, having an average molecular weight of 4730 KDa and a viscosity of 4100 centi Poises at 28±2° C., not digested by digestive enzymes in humans and does not contribute to calorie intake can be used as a food ingredient, and supplement... |
| Range of aseptically produced infant foods having low concentrations of undesired by-products and methods for making the same | 20120009269 | 20120112 |
| A range of infant food products wherein each product in the range includes minimal levels of undesired by-products produced during processing as indicated by less than about 15 micrograms furan per kg food product.
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| Process for reducing the acrylamide content of heat-treated foods | 20120009307 | 20120112 |
| The present invention relates to a process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods.
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| Cooked foods containing conjugated linoleic acids | 20120009322 | 20120112 |
| The invention comprises a cooked food comprising an ingredient selected from the group consisting of a prepared conjugated linoleic acid, an ester thereof, a non-toxic salt thereof, diglyceride and triglyceride esters of various isomers of conjugated linoleic acids, conjugated dienes of long-chained fatty acids, and mixtures thereof, said ingredient being present in an amount of at least 3 milligrams per gram of lipid in the food. A portion of the ingredient is present in the food after cooking.
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| Methods and compositions for reducing sodium content in food products | 20120003358 | 20120105 |
| The invention provides compositions and methods for reformulating foodstuffs to reduce sodium content, while significantly enhancing salt perception and minimizing additional bitterness. In certain embodiments, the invention provides salt taste enhancing compositions including a blend of three potassium salts—namely, potassium chloride, monopotassium phosphate, and potassium citrate—which, when used in conjunction with sodium chloride, significantly enhances the salt perception in foods and beverages, while imparting no or limited bitter aftertaste. In other embodiments, the invention provides salt taste enhancing compositions including potassium chloride in combination with an organic acid and, optionally, an organic acid salt of potassium.
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| Eat rite baby | 20120003614 | 20120105 |
| The purpose of this invention, “Eat Rite Baby” is to offer its users a visual interpretation of how proper nutrition and exercise influences appropriate weight maintenance and health. This deed will be accomplished through physical and interactive methods. Sensors placed in the doll's open mouth will react to sensors in accompanying foods which will stimulate the doll into action, thus allowing a simulated weight gain and subsequent weight loss. These sensors will be located within a box that will allow for wires to extend through the baby's body in order to transmit signals to areas that will change. Additionally, the doll will be accompanied by a cd that will further instruct the user on how to live a healthier lifestyle via proper food selections, exercises, food... |
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| Food container sale method | 20120005129 | 20120105 |
| A method for selling individual containers used for the storage of fresh foods comprising the steps of providing individual containers in store and adjacent a fresh food product to be purchased, and charging the shopper for the container on a per container basis separately from the food purchased. The bags or containers used in the method of the invention will include at least one feature or characteristic that adds value for the consumer over and above the bags currently provided for free by grocery stores in the produce section.
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| Portable cooking system | 20110315135 | 20111229 |
| A portable cooking assembly is provided having a plurality of removable cooking surfaces. The cooking surfaces can each be positioned and locked within the cooking assembly for cooking of foods thereon. Additionally, the cooking surfaces are stackable within the cooking assembly allowing for ease of storage and transport.
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| Compositions for the treatment of gastro-esofageal reflux disease (gerd) | 20110318432 | 20111229 |
| Oral pharmaceutical, nutraceutical, health foods and medical device compositions based on polysaccharides from Opuntia Ficus Indica cladodes in combination with other active substances are useful for the prevention or treatment of GERD (Gastro-Esophageal Reflux Disease), gastric esophagitis and related diseases (e.g. dyspepsia, esophagitis, esofageal tumour, gastro-intestinal symptoms, chronic pharyngitis, Barrett's esophagus, esophageal adenocarcinoma, GERD-related pulmonary symptoms).
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| Plant extracts from acronychia species and their use | 20110318439 | 20111229 |
| The invention relates to plant extracts and bioactive molecules derived from the plant genus Acronychia and their use as antioxidants, antibacterials, anthelmintic, anti-inflammatories, cancer chemopreventatives, food additives and fragrance components in pharmaceuticals, nutraceuticals, foods and cosmetics.
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| Hydroxypropyl substituted starches as source of soluble fiber | 20110318467 | 20111229 |
| The present invention relates to a food product with high levels of ethanol soluble fiber and total dietary fiber and methods of making the same. In particular, the food product contains at least one food ingredient and a modified high hydroxypropyl substituted starch. The modified starch is suitable as a non-animal derived gelatin replacement in foods traditionally prepared with gelatin and may also be used in extruded food products.
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| Methods and systems for measurement and control of process parameters | 20110320060 | 20111229 |
| Systems and methods for monitoring various process parameters, primarily in connection with processes for the sterilization of particulate foods in a continuous thermal process, make use of application specific integrated circuits (ASIC) that provide process-related data for batch or continuous thermal treatment when the circuit is embedded in a particle subjected to such treatment. The preferred methods are described in connection with process design, and with at least near real-time process control using process data provided by such circuits.
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| Foods and beverages for pregnancy and lactation | 20110311684 | 20111222 |
| The invention generally relates to nutrient enhanced foods and beverages which include certain levels of the most current Daily Recommended Intakes of macronutrients and Micronutrients, and the rationale for increased allowances during pregnancy. The foods and beverages of the invention generally comprise one or more macronutrients, vitamins and minerals recommended for consumption by pregnant or lactating women in an amount that is effective for enhancing the nutrition of pregnant and lactating women, and that is not harmful to developing fetuses or breast-feeding babies. In particular, the invention provides high doses of more easily absorbable iron to increase bioavailability of both iron and calcium which normally are not ingested in the needed doses, or are usually ingested via hard to swallow and digest prenatal, iron and calcium... |
| Biodegradable complex oxygen barrier film and application thereof | 20110311794 | 20111222 |
| The present invention discloses a biodegradable complex oxygen barrier film and its preparation method and application. The biodegradable complex oxygen barrier film disclosed by the present invention is constituted of at least two support layers and a barrier layer which is deposed between each two support layers. The support layer is selected from at least one of the following substances: polylactic acid, poly(butylene succinate), polycaprolactone, poly(adipate-butylene telephthalate), poly(β-hydroxybutyrate) and poly(β-hydroxybutyrate-valerate); the barrier layer which is deposed between the each two support layers is same or different, the barrier layer is selected from any one of the following: poly(propylene carbonate) and nano montmorillonite modified poly(propylene carbonate). The biodegradable complex oxygen barrier film of the present invention may be used as packing articles of food or medicine, helpful... |
| Methods for enzymatic decolorization of chlorophyll | 20110306117 | 20111215 |
| The invention provides the invention provides compositions and methods for the enzymatic treatment (“bleaching” or “de-colorizing”) of chlorophyll-comprising compositions, e.g., algae preparations, chlorophyll-containing or chlorophyll-contaminated feeds, foods or oils, for example, vegetable oils, including oils processed from oilseeds, such as canola (rapeseed) oil or soybean oil, or oil fruits, such as palm oil. In one aspect, the invention provides methods using a chlorophyllase enzyme for the enzymatic hydrolysis of chlorophyll in an algae, an animal (e.g., a fish) or plant preparation, a food or an oil. In one aspect, the chlorophyllase is immobilized onto a silica. The invention also provides compositions of manufacture and detergents.
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| Pet food dispenser | 20110297093 | 20111208 |
| A pet food dispenser has a container, a bottom lid and a receiving plate. The bottom lid is covered on a bottom opening of the container and has multiple through holes. The receiving plate is connected to the bottom lid. A gap is formed between the receiving plate and the bottom lid. The pet foods in the container drop out from the through holes of the bottom lid. Because the receiving plate collects dropped pet food, only some pet food is released for the pets to eat. The pets need to push the pet food dispenser to topple and roll so that more and more pet food is released. Therefore, the pet food dispenser efficiently leads the pets to move more by using food to attract... |
| Heated compressed air broiler system | 20110297140 | 20111208 |
| An oven and broiler for cooking foods using convection and radiant heat, including a housing defining a cooking chamber with an inlet for introducing uncooked foods into the cooking chamber, an outlet for discharging cooked foods and a conveyor for conveying food product from the inlet to the outlet, an array of heating elements, and a compressed air injection system for providing a bank of moving air over the food product during the early stages of cooking so as to break up the blanket of cold air over the food product.
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| Effect pigment and the use thereof in cosmetics and in the foods and pharmaceuticals sector | 20110300200 | 20111208 |
| The present invention relates to intensely coloured and light-stable effect pigments based on transparent, undoped SiO2 flakes, which are distinguished by the fact that they are covered with an iron-oxide layer having a thickness of 30-150 nm, and all SiO2 flakes have an identical thickness, and the thickness of the SiO2 flakes is 250-400 nm, and to the use thereof in pigment mixtures, in cosmetic formulations and for colouring foods and pharmaceutical products.
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| Nutritional game and method for teaching nutrition to children | 20110300518 | 20111208 |
| A nutritional game and related method for educating children regarding proper nutrition is disclosed. The nutritional game includes a board having a character illustrated on the surface of the board which is divided into a plurality of sectors. Nutritional cards are provided in which each nutritional card is configured to cover a respective sector with each nutritional card representing a particular nutrient group, which includes a list of foods representative of that nutrient group. In addition, the nutritional game is played by having the child remove one or more nutritional cards that cover the different sectors of the board as the child eats the foods listed on each nutritional card for a particular nutrient group until all of the nutritional cards are removed from the board,... |
| Refrigerator and degassing container for refrigerator | 20110289957 | 20111201 |
| The present invention relates to a refrigerator and a degassing container of the refrigerator which compulsorily degass a portion of air inside a space where foods are stored to the outside by a degassing means together with deformation of a gasket when a door is closely adhered. The present invention includes a degassing container of a refrigerator comprising a case whose one side is opened; a door which shields the opened one side of the case selectively; a gasket interposed between the door and case and elastically deformed to be closely adhered when the door is shielded; a degassing means provided on the door and exhausting air inside the case to the outside when the gasket is compressively deformed; and a release means provided on the... |
| Preventives or remedies for tumor or human papillomaviral disease | 20110293756 | 20111201 |
| A composition for foods or medicaments, containing a fermentation product or an enzyme-treated product that is either obtained by fermenting or treating with an enzyme at least one type of component selected from the husks, pellicles and astringent skin of Coix seeds.
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| Handheld rapid cooling device for food | 20110293808 | 20111201 |
| The present invention relates to a handheld device for quickly cooling hot foods and method for using the device to cool hot foods. In particular, the device is comprised of a vessel, a base that is removably attached to the bottom open end of the vessel and a nozzle affixed through the base. The device is configured to hold frozen elements and receive air through the open top end of the vessel. The air becomes chilled as it flows through the frozen elements and exits the device through the nozzle which is positioned over the hot foods, allowing a user to quickly and easily cool hot foods prior to consumption.
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| Large particle size crystallised maltitol powder, method for preparing same and applications thereof, particularly in chocolate production | 20110294903 | 20111201 |
| A crystallized maltitol powder including a maltitol content greater than 99.5% by weight, characterized by a particle-size distribution by volume, determined by laser granulometry, having less than 20% particles less than 200 μm in size, less than 6% particles less than 100 μm in size, less than 2% particles less than 40 μm in size and a pour value less than or equal to 10 seconds, an aerated density greater than 0.85 g/ml, a compacted density greater than 0.97 g/ml, and a compressibility of less than 17%, and to its use in the pharmaceuticals and above all foods sectors, in particular in the formulation of chocolates or table sweeteners.
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| Use of alternan as a thickening agent and thickening agent compositions containing alternan and another thickening agent | 20110014345 | 20110120 |
| The invention relates to the use of alternan as a thickening agent, in particular for foodstuffs, a thickening agent composition comprising alternan and at least one other thickening agent, a foodstuff comprising the thickening agent composition, and a method of increasing the viscosity of foodstuffs.
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| Process for forming shaped foods from fruit meal | 20110014343 | 20110120 |
| The disclosure provides a process for producing a ready-to-eat (RTE) fruit food product, comprising: obtaining a quantity of granulated fruit meal; and forming the fruit meal into a predetermined shaped product, comprising: applying a heat sufficient to cause the fruit meal to become tacky; and applying a compressive force to the tacky fruit meal to form the predetermined shape. In one embodiment, the process can use a mold to form the predetermined shape. Importantly, the fruit food product can be formed into a stable predetermined shaped product independent of baking the product. The heat sufficient to cause the fruit meal to be come tacky generally causes the fruit meal to be between 80° F. (27° C.) to 200° F. (93° C.). For example, the compressive force... |
| System and method for non-thermal plasma treatment of foodstuffs | 20110014330 | 20110120 |
| 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.
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| Device and method for foaming a liquid foodstuff, in particular, milk | 20110014329 | 20110120 |
| A device for foaming a liquid foodstuff, in particular, milk, including a foaming chamber (5), a foodstuff feed line (4), a steam feed line (7), and an air feed line (8) is provided. The foodstuff, steam, and air feed lines are connected in a fluid-conducting manner to the foaming chamber (5). The air feed line (9) includes an air valve (10) that can be controlled by a control unit (9), and the air valve (10) is an intermittent air valve in which, by use of the control unit (9), at least one state with a high air flow and a state with relatively lower air flow and/or with no air flow can be specified selectively. The control unit (9) and air valve (10) have an interacting... |
| Reclosable container end | 20110011868 | 20110120 |
| A resealable container and/or resealable container end for foods such as beverages. The end includes an opening and a pull-tab closure which includes a plug for sealing the opening. The closure may be fabricated from a thermoplastic coated foil. A portion of the foil is formed as a cup located within the opening to include a lip to engage the edge of the opening or a grove which is engaged by the edge. A resilient material such a cured plastisol fills the cup and cooperates with the cup to form a plug. The thermoplastic hermetically seals the closure over the opening and a tab on the closure permits the user to remove the closure and plug from the opening. The plug can be reinserted into the... |
| Portable food heater | 20110011850 | 20110120 |
| In one aspect, the present invention provides a consumer appliance that uses RF energy to heat foods stored in a container that is suitable for RF heating.
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| Method of manufacturing a composite based on complexes of controlled stability | 20110011310 | 20110120 |
| The method for manufacturing a composite based on complexes of controlled stability over time using a fibrous inorganic matrix having tunnels and one or more organic compounds incorporated into said tunnels includes the following steps: the fibrous inorganic matrix having tunnels and the organic compound or compounds are provided; the fibrous inorganic matrix having tunnels is mixed with the organic compound or compounds so that said organic compound or compounds are incorporated into the tunnels of the fibrous inorganic matrix; the retention of the organic compound or compounds in said tunnels and their release therefrom by heating said mixture obtained, at a chosen temperature for a defined time, are controlled. The invention applies in particular in a preparation intended for cosmetic, pharmacological, nutri-therapeutic and agri-foodstuff, phytosanitary,... |
| Unitary thermoelectric heating and cooling device | 20110011100 | 20110120 |
| A unitary thermoelectric heating and cooling device for foodstuffs is described. In one embodiment, the device includes at least one detachable container to place food stuffs and a sturdy platform which holds the detachable container, comprising at least one thermoelectric module, wherein said module selectively heats or cools food stuffs in the detachable container depending upon desired temperature set, independent to ambient temperature. Further, the device includes a temperature adjusting slider, wherein desired temperature is set and depending on the set temperature, the direction of flow of current in the module is automated through DPDT switch. In another embodiment, a method for heating and cooling food stuffs using said device includes setting the desired temperature using a temperature adjusting slider, automating the flow of current in... |
| Agent for preventing arteriosclerosis | 20110009616 | 20110113 |
| The invention provides antiarterioscierosis agents containing as the active ingredient porphyrin derivatives or ester derivatives thereof as represented by the general formula (1) or (2); and foods or pharmaceutical compositions containing the agents. The porphyrin derivatives and the ester derivatives thereof exhibit an effect of inhibiting the bonding of oxidized LDL to LOX-1 expressed in vascular endothelial cells, macrophage an so on and an antagonistic effect of inhibiting the incorporation of oxidized LDL into cells through LOX-1, and are highly safe. [Chemical formula 1] (wherein R1 and R2 are each a hydrocarbon group having 1 to 4 carbon atoms or the like; and R3 to R8 are each a hydrocarbon group having 1 to 2 carbon atoms, formyl, or the like) [Chemical formula 2] (wherein R1... |
| Method of processing beta-glucan | 20110009613 | 20110113 |
| The invention relates to a method of degrading plant-based β-glucan into a controlled molecular size by hydrolyzing β-glucan in a closed space under pressure by means of an acid at an elevated temperature. The invention also relates to a degraded β-glucan product. The β-glucan product obtained is useful in foodstuffs applications, such as beverages.
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| Full-fat soybean flour-containing composition, and egg substitute composition | 20110008522 | 20110113 |
| A full-fat soybean flour-containing composition which is capable of improving flavor and texture of foods by using as a substitute for a part or the entirety of a basic ingredient of a food, or by additionally using as a novel basic ingredient, and a food prepared using the same are provided. In addition, an egg substitute composition which can be used in a food as an egg substitute and which contains a full-fat soybean flour as a principal component, and a food prepared using the same are provided. The full-fat soybean flour-containing composition of the present invention contains a full-fat soybean flour, a plant protein, an emulsifying agent, and a masking agent. Moreover, the egg substitute composition of the present invention contains a full-fat soybean flour,... |
| Processed food composition containing dextrin | 20110008502 | 20110113 |
| The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm2 or more as measured after being dissolved in distilled water at 80° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5° C. for 24 hours, (c) having a viscosity of 100 mPa·s or less as measured after being dissolved in distilled water at 25° C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 25° C. for five minutes; and (d) the ratio... |
| Food scale that measures specific volume and weight from preprogrammed densities while compiling nutritional data of used ingredients from stored data. | 20110005842 | 20110113 |
| Scale that can measure volume of many foods and ingredients based on density calculations and input of mass from scale. User able to input desired quantity, unit of measurement, and food item by both keypad on unit and or voice recognition. User is then guided to the addition of specified ingredient to targeted amount by visual and auditory indication. The food scale compiles the nutritional information of all used ingredients from programmed nutritional data for the user's knowledge. The food scale is capable of listing ingredient substitutions and storing recipes as well as prompting for additional ingredients in a preprogrammed recipe.
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| Apparatus for processing spice-containing films in the production of sausage and cheese, and sausage and cheese products produced therewith | 20110005406 | 20110113 |
| An apparatus for stuffing a pasty food that includes an applicator sleeve arranged between the inlet end and the outlet end of a stuffing tube. At least a portion of the applicator sleeve surrounds the stuffing tube about part or its complete circumference and the applicator sleeve supplies one or more strips coated and/or impregnated with transferable additives to the stuffing tube, with the strips being ultimately applied to the pasty food. The innovation further relates to a foodstuff in a tubular casing (e.g. sausage skin), in which at least one strip is arranged between the foodstuff and the surrounding casing, the strip being coated and/or impregnated with at least one transferable additive.
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| Apparatus, a container and methods thereof for heating foodstuff | 20110003039 | 20110106 |
| In today's lifestyle it is not always practical to be able to prepare foodstuff on a freshly prepared basis. Therefore partial cooking of foodstuff and preparation for heating and completion of cooking is used. An apparatus, a container and methods thereof for heating foodstuff at the home environment provides a solution for preparation of restaurant quality foodstuff. The apparatus, containing water, is adapted to accept the container that contains the foodstuff, where the water temperature is set to a desired temperature that is appropriate for the foodstuff. The container is left within the apparatus for the appropriate amount of time before removal from the apparatus, extracted from the container and served as high quality foodstuff to the table. The container may be used with or without... |
| Process for obtaining a rabbit skin comprising biological active substances | 20110003009 | 20110106 |
| The present invention relates to a process for obtaining a rabbit skin containing biologically active substances. The rabbit skin extract is obtained by the process including vaccinating a rabbit subcutaneously with vaccinia virus, feeding the rabbit, killing the rabbit when the skin is inflamed, skinning the rabbit within 15 minutes of death, preserving the rabbit skin at −18 degrees Celsius, extracting a portion of the rabbit skin with a phenol solution at 4° C., processing the rabbit skin extract with an acid and an alkali, eluting the rabbit skin extract and fractioning under a nitrogen atmosphere the eluted portion of the rabbit skin extract. The rabbit skin of the present invention can be used for preparing drugs and health foods.
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| Bacterial strain having anti-allergic activity, and beverage, food and anti-allergic agent comprising cell of the bacterial strain | 20110002901 | 20110106 |
| It is an object of the present invention to provide a bacterial strain belonging to Lactobacillus brevis subspecies brevis, which has more potent antiallergic activity than the known lactic acid bacteria strains and produces γ-aminobutyric acid (GABA). It is another object of the present invention to provide beverages and foods containing cells of the aforementioned bacterial strain belonging to Lactobacillus brevis subspecies brevis, as well as antiallergic agents containing them as an active ingredient. The present invention provides a bacterial strain belonging to Lactobacillus brevis subspecies brevis, which: is capable of growing in effervescent alcoholic beverages, produces γ-aminobutyric acid (GABA), and has antiallergic activity.
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| Electronic tasting room for foods and beverages and distribution thereof | 20100332352 | 20101230 |
| An electronic sampling system for providing a sample of a product from a producer to a customer which includes a producer interface capable of communicating with the producer and requesting a quantity of product from the producer, a user interface capable of communicating with the user in order to show the user a listing of producers and samples that are available for distribution and receive requests from the user samples which are prepared by an operations center capable of receiving the quantity of product from the producer and sending the requested sample of the product to the user.
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| Device and method for measuring the water activity of foods | 20100330679 | 20101230 |
| Example embodiments relate a device for measuring the water activity of foods and method for obtaining a water activity measurement. The device includes a container housing the food sample, a disc of permeable material to support a reactive substance which in turn is used to record the water activity level of the food sample (23) being studied. The substance is positioned in the center of the disc. A threaded cover is disposed at a free end of the container. When insulation is provided between the interior and exterior of the container, any water contained in the food sample evaporates and as it passes through the disc. As the water comes into contact with the reactive substance, a color scale records the water activity of the study... |
| Method for enhancing pet food palatability | 20100330229 | 20101230 |
| The present invention relates to a method for preparing a palatability enhancer for use in pet foods of low, medium or high moisture content, comprising at least: a) providing a first stage reaction product obtained by: (i) reacting with at least one protease, in the absence of any added lipase, a substrate comprising proteinaceous and fatty materials, (ii) heat-inactivating said protease and filtrating the resulting digest product, b) optionally adding fat; c) emulsifying said first stage reaction product; d) reacting said emulsion with at least one lipase, in the absence of any added protease, so as to obtain a second stage reaction product; e) adding at least one reducing sugar and at least one nitrogen compound to said second stage reaction product and heating the resulting... |
| Carbon nanotube-hydrogen peroxide hybrid based optical sensing method for assessment of antioxidant potency | 20100328647 | 20101230 |
| An ultrasensitive dual optical method for measuring antioxidant concentration and total antioxidant capacity is provided. Using the process, the detection limit for vitamin C is as low as 7 nM. The method is based on a hybrid of single walled carbon nanotubes (SWNT) with hydrogen-peroxide. The method provides is a robust, cheap, fast, and reusable optical sensing method for antioxidant and total antioxidant capacity measurement in foods and plasma. The method can also be developed as a miniature assay for both in vitro and in vivo detection.
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| Method and apparatus for removing liquids from cooked foods | 20100326293 | 20101230 |
| Methods, apparatus and other embodiments associated with removing liquids from food are presented. A liquid removing device to remove liquids and fat from food includes a top plate and a bottom plate. The bottom plate has an upper surface formed with rows and columns of a first shape projecting outward from the upper surface. The top plate has a bottom surface movably attached to the bottom formed with rows and columns of a second shape projecting outward from the lower surface. Liquid and fat is removed from food placed between the bottom plate and the top plate when the upper surface of the bottom plate is pressed toward the bottom surface of the upper plate.
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| Multi-purpose cooking device through heating of a water bath | 20100326286 | 20101230 |
| The device of this invention is a multi-purpose cooking device through heating of a water bath. It comprises means arranged so as to contain a water bath, means for heating the bath water and means for controlling the heating power, arranged so as to provide for cooking foodstuffs through immersion or steam cooking. The device further comprises means for controlling the temperature of the bath water and means for homogenizing the bath water for providing for a low temperature cooking operation. According to this invention, a single device could be used both for cooking through immersion into a (boiling) water bath, for steam cooking and for low temperature cooking.
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| Refrigerator | 20100326122 | 20101230 |
| The embodiment relates to a refrigerator. The refrigerator according to one embodiment includes: a cabinet in which a storage chamber is formed; a door that is connected to the cabinet and opens and closes the storage chamber; a receiving member that is mounted in the door and receives foods; a guide unit that guides an up and down movement of the receiving member in a state where the receiving member is mounted in the door; and a fixing unit that fixes a position at which the receiving member is moved.
... |
| Fat and oil compositions for improving texture | 20100323084 | 20101223 |
| the polyglycerol ester of fatty acids has HLB of 1.0-7.5, and the ratio of an oleic acid in the constituent fatty acids thereof is 50-95 mass % and that of a stearic acid is 1.0-15 mass %. This fat and oil composition can be preferably used for frying foods, especially for frying tempura and fried chicken.
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| Composition comprising bifidobacterium infantis and fructo- and galacto-oligosaccharides for the prevention of intestinal discomfort in infants | 20100322904 | 20101223 |
| Compositions comprising bifidobacteria and galactooligosaccharides and fructooligosaccharides are provided that support the introduction of solid weaning foods in the diet of infants that receive infant milk formula or breast milk.
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| Clip for vessel | 20100320344 | 20101223 |
| A vessel clip can stack a plurality of boxes on a usual vessel by providing a shelf function, where a content in each box is visible so as to improve decoration effect, and a candle can be stuck through a candle sticking member without sticking the candle in food directly. Accordingly, the vessel clip can provide effect such as a cake through the shape of the vessel formed by stacking the boxes and display effect due to the candle decoration. Thus, a candle event can be performed using various foods instead of conventional cakes with the same effect.
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| Super-thin injection multi-partition individually sealed food container | 20100320212 | 20101223 |
| A super-thin injection multi-partition individually sealed food container includes a container body and a cover which can be covered on the container body and can be separated from it. The food container includes several containing parts and multi-ply sealed structures suitable to contain various foods. The containing parts includes a middle containing part suitable to contain soup type foods or catchup, and several periphery containing parts around the middle containing part The cover includes a middle cover part and several periphery cover part corresponding to the middle containing part and the periphery containing parts of the container body respectively. Each containing part is individually sealed to prevent the various foods in the container from penetrating and influencing with each other. The formation of the middle containing... |
| Food container having improved ventilation | 20100320210 | 20101223 |
| A plastic food container for crisp or crunchy foods includes a lid adapted for sealing arrangement with a base. Exhaust vents are selectively disposed on the top surface of the container, such that when the container is closed, rising vapors in the container easily flow out of the container. The convection movement of rising hot vapors causes the induction of ambient air into the container through a first air intake port and a counterpart air intake port disposed between the two engaged rims. The first intake port and its counterpart allow inducted air to enter directly and horizontally into the container. One or more channels are formed in the floor of the base and are aligned with a line defined by the first intake port and... |
| Glycomacropeptide medical foods for nutritional management of phenylketonuria and other metabolic disorders | 20100317597 | 20101216 |
| Medical foods containing glycomacroprotein and additional supplemented amounts of arginine, leucine, and optionally other amino acids, such as tyrosine, are disclosed. The medical foods can be used to provide the complete protein requirements for patients having metabolic disorders such as phenylketonuria.
... |
| Gas-barrier containers | 20090324865 | 20091231 |
| A gas-barrier container having at least one gas-barrier layer, characterized in that the gas-barrier layer is made of a cured epoxy resin obtained by curing an epoxy resin composition mainly comprising an epoxy rein and a curing agent for epoxy resin and that the cured epoxy resin contains the skeletal structure of formula (1) in an amount of 30 wt % or above. The gas-barrier container exhibits high gas-barrier properties and a low environmental load by virtue of the use of a non-halogen gas-barrier material and is advantageous in economical efficiency and workability in production steps and excellent in interlaminar strength, gas-barrier properties under high humidity, impact resistance, and resistance to retorting, thus being usable as container for foods or drinks, packing material for drugs, and... |
| Polymer-coated heat-sealable packaging material and a sealed package manufactured thereof | 20090324861 | 20091231 |
| The invention relates to a heat-sealable packaging material and a sealed package formed from the same, especially for packaging foodstuffs. The packaging material comprises a base layer of paper or board and polymeric heat-sealable layers on one side of the base layer or, preferably, on both sides thereof. According to the invention, at least two layers of ethylene vinyl alcohol copolymer (EVOH) with different fractions of ethylene monomer are arranged on the packaging material to provide an oxygen barrier. The layers can locate against each other without a tie layer between them. The heat-sealable polymer can be a polyolefin, and, in addition, other polymeric barrier layers can be incorporated into the material to improve its oxygen, fat and aroma tightness.
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| Method of producing a palatability enhancer that can add health value to foodstuffs | 20090324777 | 20091231 |
| The present invention relates of a method of producing an enzymatic digest of proteinaceous material which can improve the palatability and health value of foodstuffs to which it is added. In particular but not exclusively, the invention involves a method where bioactive compounds are released to increase the health value of the product.
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| Methods and compositions for improving gastrointestinal health | 20090324761 | 20091231 |
| Methods for maintaining or improving the gastrointestinal health of an animal by administering a gastrointestinal health maintaining or improving amount of at least one banana musa fruit to the animal susceptible to or suffering from poor gastrointestinal health. In one embodiment, banana is administered to the animal to prevent or treat diarrhea or to improve stool quality. In other embodiments, the banana musa fruit is administered in conjunction with one or more of foods, prebiotics, probiotics, and anti-diarrhea drugs.
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| Device for processing foodstuffs | 20090320696 | 20091231 |
| A device for processing foodstuffs in accordance with an embodiment of the present disclosure includes an upper part, a drive mechanism and a lower part with a working container. In said device, a working unit can be manually driven and made to rotate by means of a drive mechanism and the working unit, in addition, includes a working rate indicator. The indicator preferably includes light-emitting diodes, which provide the user with information about the progress of the work to be completed. The working rate indicator is electrically/electronically driven and the energy required for this is produced by a generator.
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| Hydrate crystals | 20090318528 | 20091224 |
| New (2R,4R) monatin monosodium salt hydrate crystals characterized by having specific characteristic X-ray diffraction peaks provide general-purpose, stable, and safe monatin sodium salt crystals incorporating no organic solvent. These crystal may be prepared by a method that requires no organic solvent in the crystallization, separation, and drying steps. These crystal are useful as sweeteners and for the preparation of orally consumed products, such as foods, beverages, pharmaceutical products, topical pharmaceutical products, and feeds containing general-purpose, stable, and safe monatin sodium salt crystals.
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| Flavour enhancing fractionated tomato extract and compositions comprising the same | 20090317536 | 20091224 |
| The present invention relates to natural flavour enhancing extracts and compositions comprising the same, for use in foodstuffs and beverages and to a method for producing such extracts. More in particular, the invention provides improved umami taste imparting fractionated tomato extracts having some very special characteristics with regard to the levels and/or ratios of sugars, amino acids and organic acids. The fractionated tomato extracts of the invention are produced by using nano filtration fractionation. The products so obtained posses improved taste enhancing and/or augmenting (umami) effects and are near colourless and essentially devoid of tomato taste and smell. Thus, unlike the prior art products known, this product can be applied in foods in substantial quantities without concomitantly causing any redness of the product and without imparting... |
| Compositions containing non-polar compounds | 20090317532 | 20091224 |
| Provided herein are compositions and methods for preparing foods and beverages that contain additives. Additives include nutraceuticals, pharmaceuticals, and supplements, such as essential fatty acids, including omega-3 fatty acids, omega-6 fatty acids, conjugated fatty acids, and other fatty acids; phytochemicals, including phytosterols; other oils; and coenzymes, including Coenzyme Q10, and other oil-based additives.
... |
| Protein-rich premix powders comprising okara for healthy food industry | 20090317530 | 20091224 |
| A stable okara concentrate is provided, being a protein-rich powder to be used in producing healthy foodstuffs, enriched in proteins, dietary fibers, and free of cholesterol, essentially consisting of natural materials not contacted with any toxic or harmful substances during their production. Useful premixes for use in food industry or household are also provided. The concentrate may be made from a by-product obtained in soybeans processing. Food products comprising the okara concentrate are also provided.
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| Methods for preparing freeze dried foods | 20090317523 | 20091224 |
| The present invention relates to a process of manufacturing dried plant products to be used as additives in food. This invention addresses the issue of reducing the cost of freeze-drying plant material while retaining the desired characteristics of the edible plant material.
... |
| Solid enzyme formulations and process for their preparation | 20090317515 | 20091224 |
| The present invention relates to novel solid enzyme formulations comprising mixtures of at least one salt-stabilized enzyme composition, at least one particulate support and at least one hydrophobic liquid. In addition, the invention relates to methods for producing such solid enzyme formulations and also animal feed, foods and food supplements which comprise such enzyme formulations.
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| Apparatus for determining the temperature of a medium | 20090315727 | 20091224 |
| An apparatus for determining the temperature of a medium, in particular of a foodstuff, including a wireless transmitter, a temperature sensor, and a reception and evaluation means which is provided outside the transmitter. In order to make the apparatus more universally usable, and in order to allow a more precise determination of the temperature, the transmitter and the temperature sensor are configured as a mobile unit for direct temperature measurement in or on the medium, and the reception and evaluation means is arranged outside the medium.
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| Peptides having an ace inhibiting effect | 20090312270 | 20091217 |
| Use of the tripeptide MAP optionally in combination with tripeptide ITP and salts thereof for the preparation of a functional food angiotensin-converting enzyme inhibitor. Also provided is the use of the tripeptide MAP and optionally the tripeptide ITP or salts thereof as an angiotensin-converting enzyme inhibitor in functional foods.
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| Process for synthesis of (3s)- and (3r)-3-hydroxy-beta-ionone, and their transformation to zeaxanthin and beta-cryptoxanthin | 20090311761 | 20091217 |
| The present invention relates to a process for the synthesis of (3R)-3-hydroxy-β-ionone and its (3S)-enantiomer in high optical purity from commercially available (rac)-α-ionone. The key intermediate for the synthesis of these hydroxyionones is 3-keto-α-ionone ketal that was prepared from (rac)-α-ionone after protection of this ketone as a 1,3-dioxolane. Reduction of 3-keto-α-ionone ketal followed by deprotection, lead to 3-hydroxy-α-ionone that was transformed into (rac)-3-hydroxy-β-ionone by base-catalyzed double bond isomerization in 46% overall yield from (rac)-α-ionone. The racemic mixture of these hydroxyionones was then resolved by enzyme-mediated acylation in 96% ee. (3R)-3-Hydroxy-β-ionone and its (3S)-enantiomer were respectively transformed to (3R)-3-hydroxy-(β-ionylideneethyl)triphenylphosphonium chloride [(3R)—C15-Wittig salt] and its (3S)-enantiomer [(3S)—C15-Wittig salt] according to known procedures. Double Wittig condensation of these Wittig salts with commercially available 2,5-dimethylocta-2,4,6-triene-1,8-dial provided all 3 stereoisomers of... |
| Low swelling starch | 20090311408 | 20091217 |
| This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods.
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| Antimicrobial micelles for food applications | 20090311394 | 20091217 |
| The present invention relates to methods for improving the microbiological safety and stability of foods by the use of food-grade micelles that encapsulate antimicrobial agents. The invention also relates to the food compositions thus obtained.
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| Novel approach to the controlled decontamination and or detoxification of nuts, grains, fruits and vegetables | 20090311392 | 20091217 |
| Unlike existing technologies, the effective control of heat on or over the product prevents denaturation, thus allowing organic and natural product to retain its viability and status.
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| Method for making a foodstuff | 20090311386 | 20091217 |
| A method for making a food product that is suitable for human consumption, has a firm texture and is made from a mixture of protein-containing ingredients and vegetable. Finely ground vegetable is first dejuiced in a separating device, such as a decanter, a press or a centrifuge, and the dejuiced vegetable is then kneaded into the protein-containing ingredients without further processing. An ingredient for addition to food products suitable for human consumption, including dejuiced vegetable with a moisture content of at least 55%, is also contemplated. A dough or paste composed of protein, fat, starch, processing aids and vegetable, amongst other ingredients, whereby the vegetable is added in the form of a kneadable dejuiced vegetable, and also to products made from or with the dough or... |
| Dry food to reduce dogs' appetites | 20090311366 | 20091217 |
| A dry food for dogs that reduces the appetite of dogs including psyllium seeds or parts of sees at a concentration of 0.2% to 4%, based on the weight of the foodstuff.
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| Equal-containing fermentation product of soybean embryonic axis, and method for production thereof | 20090311353 | 20091217 |
| The equol-containing fermented soybean hypocotyl material of the invention is obtained by fermenting soybean hypocotyls using at least one microorganism having an equol-producing ability by utilizing at least one daidzein compound selected from the group consisting of diadzein glycosides, daidzein, and dihydrodaidzein.
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| Sterilants and sterilization method for aseptic filling | 20090311134 | 20091217 |
| The present invention provides an aqueous solution of a sterilant of peracetic acid series for use in aseptic filling comprised predominantly of hydrogen peroxide, peracetic acid and water wherein a pH of the aqueous solution is 2˜4, a ratio of the concentration of hydrogen peroxide/the concentration of peracetic acid is 0.7 or less, and the concentration of peracetic acid is 500˜3000 ppm as well as a sterilization method wherein the sterilant thereof is used. The sterilant of peracetic acid series exhibits an excellent sterilizing effect even at an extremely low concentration of peracetic acid and so is economically advantageous. What is more, washing of the sterilant with sterile water after sterilization of a container is attained by injecting sterile water even for a short period of... |
| Collapsible bottle | 20090308867 | 20091217 |
| A collapsible bottle for storing foods, beverages and chemicals is provided. The bottle contains at least two telescoping sections. The interior has a bladder which provides an water proof seal, the cap can be any style to accommodate the need for usage. The bottle is preferably a one use system. It locks in the fully open position and closes incrementally through the saw teeth until it is in a fully closed locked position. This allows for disposal in a substantially reduced space. Also for storage purposes, during use the bottle can be collapsed to reduce the amount of air in the bottle.
... |
| Microwave oven thawing tray for foodstuff | 20090308862 | 20091217 |
| This invention refers to the industrial area of manufacture of microwave oven accessories for thawing foodstuff in different compartments in response to the incidence of microwave ovens. Furthermore, this invention can also be applied in the industry of packages for frozen foodstuff. Advantages of the foregoing invention regarding trays of the prior art include allowing thawing of raw ingredients in the recopies without cooking them and thawing of cooked ingredients without changing their consistency; with a faster thawing operation; with ease of manufacture; whose cover can be easily detached from the rest of the container without having any kind of adhesive; that allows to easily hold sushi rolls with chopsticks; allowing microwave generated heat to go from one cavity to the next. This tray is characterized... |
| Surface-active material and its application | 20090306223 | 20091210 |
| There is provided a surface-active material that comprises fibres which have been modified so as to impart surface-active properties onto said fibres and giving it a contact angle between 60° and 120°, wherein the fibres have an aspect ratio of more than 10 to 1,000. The surface-active material can be used for foam and emulsion formation and stabilisation, coatings, encapsulation and drug delivery. It can for example be used in the following industries: foods, home and personal care, oilfield, agriculture, textile, construction, emulsion polymerisation, leather, plastic, pulp, paper and pharma.
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| Fish-based foodstuff | 20090304894 | 20091210 |
| The invention relates to a fish-based product comprising at least fish meat, water, a starch premix and phosphate(s) and a method of making same. The product is preferably in loaf form, is substantially solid and not substantially prone to flaking or crumbling in use. The product also substantially retains the texture and flavour of unprocessed cooked fish meat.
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| Sweetener containing d-psicose and foods and drinks obtained by using the same | 20090304891 | 20091210 |
| Providing a D-psicose-containing sweetener with the modification of the taste of D-psicose, comprising D-psicose, a sugar alcohol and/or a high intensity sweetener, preferably containing D-psicose as the main component, particularly a low-calorie sweetener and/or a sweetener giving refreshing feel in the oral cavity, as well as foods and drinks obtained by using the D-psicose-containing sweetener with the modification of the taste of D-psicose, and other products given with sweetness. The sugar alcohol is one or more sugar alcohols selected from the group consisting of sorbitol, mannitol, lactitol, maltitol, xylitol and erythritol, while the high intensity sweetener is one or more high intensity sweeteners as selected from aspartame, acesulfame K, sodium cyclamate, sodium saccharin, Sucralose (under trade name), stevia sweetener, dulcin, taumatin, neotame and monellin.
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| Microwaveable frozen foodstuff | 20090304871 | 20091210 |
| The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully envelops the filling. More particularly, the invention relates to such a foodstuff that comprises a toroidal shaped filling and a flour based casing that fully envelops said toroidal shaped filling, wherein the ratio between the internal diameter and the external diameter of the toroidal shaped filling is within range of 1:3 and 1:1.8. The invention also relates to a method of preparing a ready-to-eat foodstuff comprising subjecting the aforementioned frozen baked foodstuff to microwave heating and to a process of preparing said frozen baked foodstuff.
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| Peptides having an ace inhibiting effect | 20090304869 | 20091210 |
| Use of the tripeptide ITP and salts thereof for the preparation of a functional food angiotensin-converting enzyme inhibitor. Also provided is the use of the combination of tripeptide MAP and the tripeptide ITP and salts thereof as an angiotensin-converting enzyme inhibitor in functional foods.
... |
| Method of marking a composition for use in oral administration | 20090304601 | 20091210 |
| There is provided a marking method that is highly productive and enables production of easily-identifiable compositions for use in oral administration such as drugs and foods without damaging the quality of the oral composition. The marking method according to the present invention is a method for marking such a composition for use in oral administration and includes the steps of: dispersing a change in color-inducing oxide in the composition for use in oral administration; and scanning a surface of the composition for use in oral administration with a laser beam at wavelengths of from 200 nm to 1100 nm and with from 0.1 W to 50 W average power in to make the particles of the change in color-inducing oxide agglomerate so as to become discolored.... |
| Anticorrosive composition | 20090302276 | 20091210 |
| The present invention relates to the discovery that melanoidins, and higher molecular weight fractions of products containing melanoidins, provide significant corrosive inhibition, which render these melanoidins suitable for use as anticorrosive agents in corrosive environments. In addition to being highly anticorrosive, the melanoidins of the present invention are environmentally friendly and non-toxic, and can be found in animal food and in human foodstuffs.
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| Composition for inhibiting thrombosis | 20080317774 | 20081225 |
| The present invention provides a composition for inhibiting thrombus formation, comprising a given plant component derived from amla, tea, hibiscus, cocklebur, gymnema, Hizikia fusiforme or carrageenan, which can be used for foodstuff, quasi-drugs, medicaments and feeds.
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| Lipase inhibitors | 20080317821 | 20081225 |
| theaflavins represented by the formula:
... |
| Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein | 20080317891 | 20081225 |
| Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup).
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| Method and apparatus for applying aqueous coating to cooked foods | 20080317907 | 20081225 |
| A cooked snack food or cooked edible core material, such as roasted nuts, or baked snack chips, while still hot from the cooking step, is tumbled and sprayed with an aqueous solution of a water-soluble, film-forming coating component, such as a maltodextrin. The tumbling and spraying is performed immediately after cooking so that latent heat from the cooked edible core material, reduces the moisture content of the applied aqueous solution to form a dry, thin film coating of the coating component on the edible core material. The need for a separate, subsequent drying step or forced air drying equipment to reduce the moisture content is eliminated by evaporative cooling of the hot cooked snacks and flashing of the applied aqueous coating solution. The dry, coated cooked... |
| Method for preserving foodstuffs | 20080317912 | 20081225 |
| A method for preserving foodstuffs, in which the foodstuffs are heated in the moist state in a container suitable for transport and storage with ventilation openings. The foodstuffs are heated for a defined period by a microwave, for at least such a time as hot steam forms in the container and exits through the ventilation openings. Gas is injected into the container after the heating process for at least partial compensation of the pressure drop in the container.
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| Casings for foodstuffs | 20080317915 | 20081225 |
| A continuous method of manufacturing an encased foodstuff via coextrusion is disclosed.
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| Packaging for eliminating off-odors | 20080317929 | 20081225 |
| Packaging materials and packages that transfer off-odor eliminating compounds to foods and other products via the vapor phase are disclosed. The present invention provides a source of desired off-odor eliminating compound, a suitable environment for vapor transfer, and an appropriate product substrate to which an off-odor eliminating compound is added. Examples of the source of off-odor eliminating compound can be a packaging film containing off-odor eliminating compound, a sachet of absorbed flavor material, a tape or label applied to the inside of a package, and a flavor diffusing granule, or alternatively an active system for delivering a vapor to the environment. Alternatively, the off-odor eliminating compounds can be applied topically, directly to the food or other product. In one preferred embodiment, a sulphur scavenging material is... |
| Antimicrobial lactoferrin compositions for surfaces, cavities, and foodstuff | 20080318834 | 20081225 |
| The present invention relates to a method and composition for decontaminating surfaces, in particular surfaces in the oral cavity or wounded skin, inert surfaces such as from surgical instruments, or food stuffs, such as meat, wherein the method consists of treating the surface with a solution of lactoferrin of acid pH; a solution of lactoferrin and EDTA; a solution of lactoferrin and EDTA of acid pH, or combinations thereof. The solutions may optionally further comprise a polysaccharide, preferably a polysaccharide negatively charged at about neutral pH, such pectin.
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| Virulent phages to control listeria monocytogenes in foodstuffs and in food processing plants | 20080318867 | 20081225 |
| The present invention relates to virulent (lytic) Listeria monocytogenes phage from the Myoviridae family, preferably P100, alone or in combination with other virulent phages. P100 and the endolysin from P100 can be administered to food products, to the components that will be added to food products, and/or to the infrastructure of the food processing plants within which such food products are processed, or the containers or wraps in which such foods are stored and/or shipped, in order to reduce Listeria monocytogenes contamination. P100 can also be used in the present invention to identify Listeria monocytogenes bacteria present on (or within) foodstuffs, as well as those Listeria monocytogenes bacteria present in the equipment or the general environment of the food processing plants in which the foodstuffs are... |
| Cooling compounds | 20080319055 | 20081225 |
| The compounds may be incorporated into products such as dentifrices, foodstuffs, confectionery, beverages, and cosmetic and medicinal preparations.
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| Skin care products, as well as foods and beverages containing 6-o-pufa ascorbic esters | 20080319058 | 20081225 |
| where RCO— is an acyl group derived from a polyunsaturated fatty acid, and A is a residue of ascorbic acid that binds by —O— derived from the hydroxyl group in ascorbic acid. The products show improved transfer of ascorbic acid to tissues or cells, allow the functions of ascorbic acid to be exhibited efficiently, and also have the potential to show the functions of PUFAs. Also provided are foods and beverages that contain 6-O-PUFA ascorbates represented by general formula (I).
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| Caffeic acid derivative and composition containing the same | 20080319059 | 20081225 |
| The present invention provides a caffeic acid derivative denoted by a chemical formula 1 as below and a composition containing the same. The preferable composition according to the present invention containing a caffeic acid derivative denoted as below contains a vitamins C further. And the composition can be the formulation for cosmetic material (cosmetics), medical material (medicine), foods (groceries), etc. The caffeic acid derivative according to the present invention as denoted by a chemical formula 1 is water-soluble and superior in antioxidant power so that it can stabilize the vitamins C effectively. The composition containing the caffeic acid derivative according to the present can increase whitening effect and further can prevent the skin from aging through effective activity of the vitamin C.
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| Refrigerator | 20080307818 | 20081218 |
| A refrigerator is disclosed. The refrigerator includes a main body which has a cooling chamber and a freezing chamber, a storage chamber which is provided in the cooling chamber to store foodstuffs, an irradiation device which irradiates light within a visible light region correspondingly to color of the foodstuffs stored in the storage chamber, an optical deodorization module which includes an ultraviolet light irradiation device which is mounted to the storage chamber to irradiate ultraviolet light and a photocatalyst filter which receives the ultraviolet light from the ultraviolet light irradiation device and is coated with a photocatalyst agent, and a control unit which controls the irradiation device and the ultraviolet light irradiation device.
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| Method for the prediction of consumer acceptance of food containing oils | 20080307907 | 20081218 |
| A method for predicting (a) the seriousness of side effects to be expected in humans after consumption of foods or nutritional supplements containing oils rich in polyunsaturated fatty acids and/or (b) the acceptance of such foods or nutritional supplements by consumers, characterized by analyzing the foods or nutritional supplements with automated solid phase micro extraction (SPME) followed by ammonia negative chemical ionization mass spectrometric detection.
... |
| Electric grill with skewer holders | 20080307976 | 20081218 |
| An electric grill with skewer holders has a first grill plate and a second grill plate for roasting various foods. Each of the first and second grill plates has at least one side wall formed with a plurality of concave portions so that a plurality of skewers skewered with foodstuffs can be positioned in a plurality of holes defined by the concave portions and holding ends of the skewers can be exposed out of the electric grill for preventing the holding ends from being heated by the high temperature in the electric grill and stained with oil leaked from the foodstuffs sandwiched between the grill plates so that the skewers can be conveniently held by hand without burning and staining hands with oil.
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| Cooking and smoking apparatus | 20080307978 | 20081218 |
| A cooking and smoking apparatus for cooking and smoking foodstuffs comprises a cooking chamber for containing foodstuffs, a heating arrangement, positioned in the cooking chamber, for heating the foodstuffs, a smoking chamber for producing smoking smoke for smoking the foodstuffs and a conduit arrangement for connecting the cooking chamber to the smoking chamber.
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| Shaping apparatus for fruits and root and tuberous vegetables | 20080307980 | 20081218 |
| An apparatus is disclosed which can shape fruits and root and tuberous vegetables. The shaping apparatus is operated in such a manner that: when root and tuberous vegetable or fruit is placed in a cutting blade case and rotated, the object is spirally tracked and the spirally tracked object is removed from the lower side of the cutting blade case, so that the spirally tracked object is picked up by an additional stick and then ornamented into various forms. The shaping apparatus allows fruits and root and tuberous vegetables to be easily treated in a variety of ways, as per the second process, thereby enhancing the product value of processed foodstuffs produced from the first process.
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| Pot or pan lid with a draining function and a large area view | 20080308489 | 20081218 |
| A culinary vessel lid in the form of a cover that is adapted for covering the vessel and that includes a transparent covering part, a metal covering part provided with through openings intended for draining foods and a silicone retaining ring.
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| Production process for twistable polymer film or similar product, film thus obtained for packaging and others, and application | 20080308966 | 20081218 |
| The present invention refers to a production process for twistable polymer film or similar, film thus obtained for packaging and others and applications is a practical and innovative laminate or polymer film with the addition of resin in the extrusion process, which gives the final product a twisting effect, maintaining it in this twisted state, and without returning to the initial position, allowing the packaging of different goods, such as foodstuff, hygiene and cleaning products, or animal nutrients, among others, to be opened or closed by a simple manual twisting, keeping the packaged product preserved with the same original properties. The object of the present invention idealizes a process for the preparation of a polyethylene film with torsion properties, which is obtained through the combination of... |
| Manufacturing method for fermented soybeans having increased gamma-amino butyric acid content | 20080311244 | 20081218 |
| The present invention relates to a method of manufacturing fermented soybeans having increased gamma- aminobutyric acid (GABA) content, and more particularly, a method of manufacturing fermented soybeans having increased gamma-aminobutyric acid content which comprises the steps of: adding lactobacillus having glutamate decarboxylase (GAD) activity and glutamate (MSG) to soybeans; grinding and molding the mixture; and spraying starch powder mix ed with seed malt onto the surface of the molded mixture. The present invention can provide a method of manufacturing fermented soybeans including GABA, which ha s been known to accelerate sodium ion discharge through urine, so that it may lower blood pressure hypertension which may be caused from excessive consumption of salts to prevent and can produce functional paste foods satisfying people's taste and desire for... |
| Use of cocoa butter in culinary preparations | 20080311257 | 20081218 |
| The present invention relates to the use of cocoa butter as a replacement for dairy butter and oils in culinary preparations, in particular in the following applications: cooking, seasoning, preparation of emulsions and of doughs (tart dough, fritter dough and the like), preservation of foods, etc.
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| Salt enhancement | 20080311266 | 20081218 |
| A method of enhancing the perceived saltiness of an orally-ingestible composition, comprising the incorporation therein of a compound which is a cooling compound in a proportion that is below the cooling threshold but that provides a salt enhancement. Therefore, less salt is needed to provide, a desirable salty taste to foodstuffs, beverages and the like, and the products, are healthier as a result.
... |
| Method for analyzing oligomeric proanthocyanidin (opc) | 20080311662 | 20081218 |
| The present invention is a novel method for assay of OPC which assays anthocyanidin, obtained by hydrolysis of OPC, to determine the total amount of OPC, and elucidates the proportions of the polymerization degrees of OPC by high performance liquid chromatography (HPLC) to determine the contents of the respective polymers in OPC.
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| Composition for animal consumption | 20080312132 | 20081218 |
| This invention is directed generally to compositions (including foods, supplements, treats, toys, etc.) for animal consumption, particularly compositions that tend to aid in weight loss or reduction in weight gain, and particularly compositions that comprise one or more medium chain fatty acid triglycerides (“MCT”). This invention also is directed generally to methods for using such compositions. This invention is further directed generally to processes for making such compositions.
... |
| Agent for preventing/ameliorating life style-related diseases containing turmeric essential oil component | 20080312333 | 20081218 |
| The agent for preventing and/or ameliorating life style-related diseases according to the invention contains, as an active ingredient, at least one compound selected from the group consisting of ar-turmerone, α-turmerone, β-turmerone, curlone, bisacumol and β-sesquiphellandrene, or at least one compound selected from among the bisabolane type sesquiterpenoids derived from Curcuma longa L., and therefore is useful for preventing and/or ameliorating diabetes, visceral fat obesity, metabolic syndrome and obesity, among others.
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| Bismuth hyaluronate, the preparation method and the use thereof | 20080312429 | 20081218 |
| The present invention discloses a bismuth hyaluronate, characterized in that the bismuth content is from 0.5% to 40%, and the glucuronate content is from 20% to 45%, based on dry weight. Also provided is a method for the preparation of said bismuth hyaluronate comprising reaction of a soluble hyaluronate salt with a bismuth salt in a basic aqueous solution, followed by steps of precipitation, filtration, desalting, dehydrating and drying to obtain the product. Further disclosed is the use of the bismuth hyaluronate in the manufacture of a medicament or health foods for preventing and treating gastrointestinal disorders, in particular ulcerous disorders of the GI tract. It has been proven in animal experiments to show a better therapeutic effect than products of the same type.
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| Cutting board with integral cutting guide | 20080301965 | 20081211 |
| A cutting board having a number of integral cutting guide lines for assisting an operator (chef) of a knife in cutting a foodstuff (e.g., vegetables) into uniform pieces of at least one predetermined size.
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| Component foodservice counter systems and methods | 20080303386 | 20081211 |
| According to the invention, a component foodservice counter system is disclosed. The system may include a first vertical plate member, a second vertical plate member, a plurality of lateral structural members, and a counter top. The plurality of lateral structural members may couple the first vertical plate member with the second vertical plate member, with each of the plurality of lateral structural members possibly mechanically coupled with the first vertical plate and the second vertical plate. The counter top may be supported by at least one of the plurality of lateral structural members.
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| Menthane carboxamide derivatives having cooling properties | 20080305051 | 20081211 |
| The compounds have cooling properties and are useful in, for example, foodstuffs, dentifrices and cosmetics.
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| Cultures encapsulated with compound fat breakfast cereals coated with compound fat and methods of preparation | 20080305210 | 20081211 |
| Food products are provided comprising a food base and the compound fat encapsulated pro-biotic as a coating or portion or phase of the food product. The food base can include the compound fat encapsulated pro-biotic as a topical coating or phase or portion. The food base or foodstuff is dried and has a water activity ranging from about 0.1 to about 0.35. The weight ratio of food base to compound fat encapsulated pro-biotic ranges from about 100:1 to about 100:400. The pieces of the coated food base can be admixed with pieces of uncoated dried food base of the same or different composition to provide desired levels of pro-biotic fortification
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| Cutting strip | 20070295180 | 20071227 |
| The invention relates to a device for slicing foodstuffs, in particular ham, sausage, bacon, cheese or similar. Said device comprises a housing with a product feed unit, on the end of which a cutting strip is situated. The strip comprises a cutting edge and a blade that is driven in a rotative or planetary manner. A cutting gap is configured between the cutting edge and the blade.
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| Reversible grill | 20070295224 | 20071227 |
| A reversible grilling device is used for grilling, broiling, frying, baking, boiling and steaming. It is a single element made of rigid heat conductive material with one side being flat and the other side having a plurality of nesting recesses for spherical and ovate food products. A plurality of orifices cut through the element in the areas of the nesting recesses and in the areas away from the nesting recesses. Either surface can be used to prepare foods while providing fat and grease drainage.
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| Flavour modulating substances | 20070298151 | 20071227 |
| The present invention in a first aspect relates to novel flavour modulating substances according to formula (I) or formula (II) or edible salts thereof or both: R1—CR2(OR3)—CO—NR4—CHR5R6 (I). It was found that substances represented by formula (I) or formula (II) can advantageously be used to impart desirable flavour, especially taste attributes to foodstuffs, beverages, pharmaceutics, tobacco products and oral care products they are incorporated in. In addition these substances are capable of modulating and complementing the sensory impact of other, flavour imparting, substances. Thus, the present flavour modulating substances are advantageously applied in flavour compositions, foodstuffs, beverages, pharmaceutics and oral care products. Typical examples of flavour modulating substances according to the present invention include N-lactoyl glucosamine, N-lactoyl glucosaminic acid, N-gluconyl glucosamine, N-gluconyl glucosaminic acid, hemiacetals or... |
| Orthodontic jaw wiring, a fixed intra-oral device and method to limit jaw opening, thereby preventing ingestion of solid food | 20070298366 | 20071227 |
| Orthodontic jaw wiring is a fixed intra-oral, bio-mechanical device and method for treating and controlling compulsive overeating and obesity. The device is composed of orthodontic brackets attached to the teeth, and pliable wire wrapped either around or through the brackets. The brackets are optimally positioned with respect to the anterior-posterior position of the lower jaw. The wiring is configured to suspend the patient's lower jaw in a semi-closed, partially movable resting position which permits a moderate amount of physiologic jaw movement and relatively clear speech, while inhibiting the ingestion of solid foods.
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| Method of lowering body fat percentage or inhibiting body fat percentage increase | 20070299000 | 20071227 |
| A body fat percentage-lowering agent or an inhibitor for an increase in body fat percentage containing soybean 7S protein as the active ingredient and foods containing the same. As the soybean protein 7S protein, use is made of a protein the purity of which is elevated by sufficiently separating from 11S globulin, preferably a protein having reduced contents of polar lipids and phytic acid.
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| Compositions for lowering blood serum cholesterol and use in foods, beverages, and health supplements | 20070299017 | 20071227 |
| There is disclosed a composition comprising at least one of a compound selected from the group consisting of a bioflavonoid, a beta-1,3-beta-1,4-polymer of glucose having a weight average molecular weight (MW) of not greater than 1000 kDa, and a sterol. Moreover, there is disclosed a food or beverage or health supplement product comprising the disclosed composition. Further, there is disclosed a method of lowering blood serum cholesterol levels comprising administering to a patient in need thereof an effective amount of the disclosed composition.
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| Optical reference standard | 20070289355 | 20071220 |
| An optical reference is disclosed for wet foodstuffs including an optical reference material including a binder and a cereal formed into a matrix to fixedly hold an amount of water. The reference material is constituted with the binder, the cereal and the water present in amounts to provide the reference standard with desired spectral, mechanical and temporal characteristics.
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| Bamboo charcoal cup | 20070289450 | 20071220 |
| The present invention discloses a cup, particularly a bamboo charcoal cup containing bamboo charcoal, which comprises a cup body whose internal part can load liquids or foods. The bamboo charcoal cup is composed of bamboo charcoal material which is refined under high temperature and may emit the natural far infrared-ray (IR). After examination, the average emission rate of the bamboo charcoal is 83.7% to 91%, and its measured wavelength is 8 to 12 m. These properties are consensus with those of the far IR emitted from human body. Such far IR therefore belongs to the health care class. It could benefit our health if we use the bamboo charcoal cup for a long time. For the injured people or the patients who tend to be tired... |
| Delivery device with separate chambers connectable in fluid communication when ready for use, and related method | 20070289884 | 20071220 |
| A device and method are provided for storing medicaments and foods and/or beverages separately during shelf life, and for mixing the medicaments and foods and/or beverages when ready for use. A body of the device defines a plurality of first chambers for receiving a medicament, and a plurality of second chambers for receiving a food and/or beverage. A first sealing portion is located between the first and second chambers and is movable between a closed position preventing fluid communication between the chambers, and an open position permitting fluid communication between the first and second chambers for mixing the medicament and the food and/or beverage when ready for use. First and second penetrable and thermally resealable portions are in fluid communication with the first and second chambers,... |
| Portable health food pantry and method for managing a diet plan | 20070290816 | 20071220 |
| A novel portable food pantry is disclosed comprised of a cooler portion with an insulated body for the storage of foods, including drink storage, nutritional supplement storage and/or vitamin storage. The portable food pantry of the present invention may also include storage for medication and medical supplies. The portable food pantry of the present invention is used in conjunction with a method for providing multiple meals in accordance with a food plan for a person.
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| Micro-organism for decontaminating fumonisins and its use, method for decontaminating fumonisins, and feed additive containing said micro-oragnism | 20070292579 | 20071220 |
| The invention relates to a micro-organism for decontaminating fumonisins and fumonisin derivatives and to the use of bacteria or yeasts, alone or in a combination of two or more strains for decontaminating fumonisins and fumonisin derivatives in foodstuffs and/or feed. The invention also relates to a method for decontaminating fumonisins and fumonisin derivatives with the aid of a micro-organism and to a feed additive for inactivating mycotoxins, in particular fumonisins and fumonisin derivatives. The invention relates to a micro-organism for decontaminating fumonisins and fumonisin derivatives and to the use of bacteria or yeasts, alone or in a combination of two or more strains for decontaminating fumonisins and fumonisin derivatives in foodstuffs and/or feed. The invention also relates to a method for decontaminating fumonisins and fumonisin derivatives... |
| Method for reducing acrylamide formation in thermally processed foods | 20070292589 | 20071220 |
| In fabricated, thermally processed snack foods, the addition of one of a select group of amino acids to the recipe for the food inhibits the formation of acrylamide during the thermal processing. The amino acid can come from the group of cysteine, lysine, glycine, histidine, alanine, methionine, glutamic acid, aspartic acid, proline, phenylalanine, valine, and arginine and can be a commercially available amino acid or in a free form in an ingredient added to the food. Amino acids can be added to fabricated foods at the admix stage or by exposing raw food stock to a solution containing a concentration of the amino acid additive.
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| Orally administered agent for preventing or improving dry station of skin | 20070293559 | 20071220 |
| Orally administered agents, foods and drinks, feeds, food additives or feed additives for preventing or treating a dry state of the skin accompanied by atopic dermatitis, xeroderma, chapped hand, chapped skin and the like are provided. The present invention can provide orally administered agents, foods and drinks, feeds, food additives or feed additives for preventing or treating a dry state of the skin, which comprise hydroxyproline, an N-acyl derivative of hydroxyproline, especially an N-acetyl derivative, an N-propionyl derivative, an N-butyryl derivative, an N-isobutyryl derivative, or a salt thereof as an active ingredient.
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| Microwavable metallic container | 20070284368 | 20071213 |
| The present invention describes an apparatus used in conjunction with a metallic container adapted for processing, storing and heating foodstuffs in a microwave oven, and more specifically, a substantially metallic stackable container with a microwavable transparent portion, metallic reinforcing member, and a selectively removable lid, wherein the same container can be used to store, ship, heat, and serve a foodstuff to a consumer.
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| Pancake pan insert member | 20070284382 | 20071213 |
| An insert member for a pancake cooking pan which can be turned during the cooking process for cooking foods such as pancakes and omelets that begin in liquid form and then are solidified during the cooking process. The insert member having a cooking body made of a heat conductive material and formed with a central flat bottom portion; a curved side wall extending upward from the bottom portion, a handle mounted to the cooking body and extending outward from one side of the cooking body. A mounting assembly is secured to the cooking body opposite from the handle and extending from the cooking body. The mounting assembly being adapted to be mounted to a rod extending between hinges of an existing pancake cooking pan and comprising... |
| System for the measure of thermal properties of fluids | 20070288193 | 20071213 |
| The present invention refers to a system, composed by mechanical and electronic components and by a resident software inherent to the system. The system for the mean of thermal properties of fluids is destinated to the measure of thermal properties such as diffusivity and effusivity, and from those values, to obtain the conductivity and the volume thermal capacity of flowing media. Besides the use for the direct measure of thermal properties, the referred system has application in the verification of the quality or of adulterations in fuels (octane and no conformity), fuel oils and lubricants, perfumes, foods, drunk, and working as humidity met gases. In these cases the essential feature is the correlation of the measure of thermal property and the quality parameter of the substance... |
| Method for standardization of chemical and therapeutic values of foods and medicines using animated chromatographic fingerprinting | 20070288217 | 20071213 |
| The present invention provides a method of standardization of chemical and therapeutic properties and quality of foods and medicines. The present invention provides a method of chromatographic finger printing facilitating correlation of traditional methods used for chemical and therapeutic standardization of medicines and humors in the living things with physico chemical properties of the medicines and their constituents. The method is used for the qualitative and quantitative analysis of the energy involved in the medicines and living things and to understand various bio chemical reactions in living things using an energy system. It provides a rational basis to understand the traditional methods of assessment of chemical and therapeutic qualities of materials used for the said purpose. The present invention also provides the influence, of factors like... |
| Barbecue | 20070277800 | 20071206 |
| A barbecue has a body, a charcoal bracket and at least one food drawer. The body has a front wall with a mouth and multiple vents defined in the front wall, a central cavity and at least one side cavity. The charcoal bracket is received inside the central cavity in the body. The charcoal bracket has a barbecue grill mounted on the charcoal bracket. The at least one food holder is received in the at least one side cavity. When the barbecue is in use, the heat conducting from the charcoal bracket may bake foods inside the food holders.
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| Method and apparatus for cooking foods | 20070278221 | 20071206 |
| The present invention is a microwavable pressure cooking container assembly and method using a flexible film vessel capable of holding a quantity of liquid and a food. A sealing device is at an upper portion of the vessel for sealing the vessel. An aperture is formed in an upper portion of the vessel which restricts release of steam from the vessel, so as to cause an increase in pressure and heat within the vessel to a level of pressure and heat which does not adversely affect the flexible film vessel, yet increases speed of cooking the food.
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| Process fluid application system for agitating retorts | 20070280044 | 20071206 |
| A process fluid distribution system (67) of an agitating retort (50) directs process fluid at the sides (164, 166) of stacks (58) of containers (96) containing foodstuffs or other products for processing. The sides (164, 166) of the stacks (58) are designed to minimize obstruction to the flow of processing fluid directed toward the stacks by arrays of spray nozzles (68) located alongside the stacks.
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| Disposable and collapsible packaging unit | 20070280568 | 20071206 |
| A disposable and collapsible collection bag for holding of products, goods, foods as well as for collecting and disposing of garbage, debris, trash or refuse. The collection bag includes a bag housing having a bottom wall and a plurality of side walls attached thereto for forming an interior compartment for holding and collecting of products, food items and/or refuse. Each of the side walls include an upper perimeter edge; wherein opposing upper perimeter edges on the respective side walls include handle grips for the collection bag. Further, each of the side walls have foldable, accordion-like pleats; the pleats are positioned in a latitudinal (horizontal) orientation when in an unopened and closed configuration. The foldable, accordion-like pleated side walls are moveable from the closed configuration to an... |
| Mixture with wintergreen odor and flavor | 20070280892 | 20071206 |
| The invention relates to a mixture of compounds having the sensory properties of winter-green, to fragrance and flavoring compositions containing said mixture and to flavored and perfumed products containing said mixture, to a method of adding a wintergreen flavor, odor or note to (non-wintergreen) flavored or perfumed products. Further the present invention relates to the use of said mixture as an enhancement, or as complete or partial replacement for methyl salicylate, in particular in chewing gum, foods, dentrifices, mouthwashes and other orally consumable products. The mixture comprises or consists of dihydroanethole, o-anisaldehyde, 1,3-dimethoxybenzene, 2′-hydroxyacetophenone, and optionally 2-methoxyacetophenone.
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| Premixes, flour enriched with same, mineral supplemented foodstuffs and methods of manufacture thereof | 20070281056 | 20071206 |
| Premixes, flour enriched with same, mineral supplemented foodstuffs and methods of manufacture thereof. The present invention relates to a premix for addition to foodstuffs and more particularly farinaceous products and bread. Use of the premix in foodstuffs enables their nutritional and mineral content to be enhanced providing health benefits and more particularly improved bone health.
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| Carbonated beverage national school lunch meal | 20070281059 | 20071206 |
| A process for preparing, designing, making and flavoring a shelf stable carbonated beverage by taking a commercial brand name product and improving it by adding foodstuff nutrients to make it an American meal. When combined they meet the predetermined requirements of the National School Lunch Program, the United States Department of Agriculture, and the Dash Eating Plan food intake requirements as defined in present invention. The beverage Said meal takes an existing commercial product, an example is a candy bar, and adds the necessary food stuff components to the candy bar such that the final product meets the food intake requirements for an of said_American meal. The method of producing a shelf stable liquid foodstuff product of the present invention comprises injecting under pressure carbon dioxide... |
| Method and device for creating frozen pellets of a foodstuff | 20070281067 | 20071206 |
| In one embodiment, a method of forming frozen ice cream pellets includes supplying an ice cream premix into a loading vessel; loading a loading cylinder with the ice cream premix from the loading vessel, the loading cylinder being connected to the loading vessel; applying a machine-controllable force to expel the ice cream premix from the loading cylinder as ice cream premix pellets; and exposing the ice cream premix pellets to a cryogenic fluid, thereby at least partially freezing the ice cream premix pellets.
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| Compositions | 20070281245 | 20071206 |
| Said inks are especially useful as ink jet printing inks. The inks are especially suitable for food contact applications and when printed and cured demonstrate good fat resistance and low levels of leaching to foodstuffs.
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| Obesity treatment tools and methods | 20070282349 | 20071206 |
| Various obesity treatment tools and methods are described herein, as well as treatments for other gastric-related diseases, e.g., GERD. Treatment includes reducing the size of the stomach pouch to limit the caloric intake as well as to provide an earlier feeling of satiety. This may be done by creating a smaller gastric pouch within the stomach directly from the interior of the stomach itself. The smaller pouches may be made through the use of individual anchoring devices, rotating probes, or volume reduction devices. A pyloroplasty procedure may also be performed to render the pyloric sphincter incompetent. A gastric bypass procedure may additionally be performed using atraumatic magnetic anastomoses devices so that sugars and fats are passed directly to the bowel while bypassing the stomach. Many of... |
| Filling machine and method for packing comestibles | 20070271873 | 20071129 |
| A filling machine and a method for filling foodstuffs, particularly beverages, in composite packages open on top and for sealing the packages, using a package transport device, a sterilization unit, a drying unit, a filling unit, and a sealing unit, are shown and described. In order to have more time available—at the same output—for the individual processes (sterilization, filling, and sealing processes), and in order to prevent undesired foaming, multiple aggregates, made of a sterilization unit, drying unit, and filling unit, which are assembled into processing lines, are positioned fixed on a rotating rotary machine (1) and the transport direction of the composite packages (P) runs radially around the axis of rotation (R) on the rotary machine.
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| Slicing device with a curvable loading pinion | 20070272065 | 20071129 |
| The invention relates to a device for slicing blocks of foodstuffs, comprising a blade (2) wherein the block of foodstuff can be reversibly lifted from a first position into a second position by means of a loading pinion (3) and the loading pinion (3) is curved at least in one position thereof. The invention also relates to a method for slicing at least one block of foodstuff.
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| Flexible pouch with tear line | 20070274615 | 20071129 |
| A flexible pouch, particularly for foodstuffs of the moist type, having a line of preferential tearing in which two side walls are rendered integral by at least a sealing line and the line of preferential tearing provided in one of the two side walls. The line of preferential tearing extends along the sealing line, the distance (a) between the line of preferential tearing and the sealing line being less than or equal to 10 mm.
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| Electric food warming system and method | 20060289426 | 20061228 |
| A device is disclosed for warming tortillas and other foods. The device operates with a standard electric alternating current ranging from 110 to 120 volts in the US and 220v -240v in other countries. This appliance is to be used in homes or in businesses for the purpose of warming either corn or flour tortillas in quantities ranging from one up to six at a time. The electric current provides energy to heater elements located within the unit and thus provide the heat necessary to warm the tortillas placed on a plurality of circular loading trays. The loading trays are specially designed to lock-in-place in the open and closed positions and are designed to work with a vertical pivot tube which allows the loading trays a... |
| Roaster oven having lid with hinged portion | 20060289427 | 20061228 |
| A roaster oven for the heating of foodstuffs includes an outer housing with an opening and a heating element disposed proximate an interior surface for heating thereof. A lid, removably positioned on the outer housing to at least partially cover the opening, has a stationary portion and a hinged portion pivotably mounted thereto. The hinged portion is pivotable with respect to the stationary portion about at least one hinge. The hinged portion has an open position in which at least a portion of the interior surface is accessible and a closed position in which the lid substantially covers the opening.
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| Multifunctional griddle | 20060289451 | 20061228 |
| A multifunctional griddle having hinged top and bottom heating plate assemblies which receive reversible cooking plates or, alternatively, interchangeable cooking plates for cooking different types of foods such as waffles, pancakes, and hot sandwiches. In one embodiment the reversible cooking plates are nested in face-to-face contact with mating top and bottom heating plates to improve heat transfer to the cooking plates. This is accomplished by forming a mating waffle grid in the heating plates for receiving the waffle iron surfaces of the cooking plates in intermeshing engagement. The intermeshing engagement of the cooking plates with the heating plates also reduces the overall vertical height of the appliance providing a slimmer profile. In an alternative embodiment a set of interchangeable cooking plates is provided having a sliding... |
| System for controlling humidity | 20060289507 | 20061228 |
| An apparatus for cooking foods comprises a cooking chamber provided with humidity-detecting device arranged in such a way as to detect the humidity in said cooking chamber, wherein said humidity-detecting device comprises a capacitive sensor; a system for controlling the humidity in a chamber for cooking foods comprises a humidity detecting device provided with a capacitive sensor.
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| Microwave oven using bar code and method for controlling the same | 20060289508 | 20061228 |
| A microwave oven cooking food using a bar code, and a method controlling same. The microwave oven comprises a bar code scanner for obtaining bar code data from the bar code attached to the food; and a controller for obtaining cooking data corresponding to the microwave oven from the bar code data, setting cooking conditions based on the obtained cooking data, and performing the cooking of the food according to the set cooking conditions. Accordingly, it is possible to develop cooking sets regardless of the manufacturing times of foods, and food producers can put foods applied compatibly to plural cooking sets on the market and easily control inventory.
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| Manufactured articles comprising a pest-combating composition | 20060292197 | 20061228 |
| An article including a pest-combating composition applied to or incorporated in such article, wherein the pest-combating composition includes capsicum and/or a cruciferous agent selected from among mustard and horseradish, as active ingredients of the composition. The active ingredients may be micro-encapsulated or otherwise formulated for application to the manufactured article for subsequent pest-combating activity. The pest-combating compositions are active in the dry state, and are useful in application to containers for storage and transport of foodstuffs, as well as in other applications in which an article having the pest-combating composition applied thereto would otherwise be susceptible to degradation, destruction or other adverse effect from pest species, e.g., insects and rodents.
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| Use of thickening agents for producing soft capsules and film production method | 20060292212 | 20061228 |
| The invention concerns the gelatinization of viscous aqueous or hydroalcoholic liquid components, buffered or not, intended for the production of films for the manufacture of soft capsules. These compositions are notable in particular in that gelatinization thereof is obtained extemporaneously starting with thickening agents that exhibit the unique property of gelatinizing instantly upon contact with complexing solutions, the elasticity of the films being obtained by introducing or not introducing a plasticizing agent, decomposition thereof being controlled by incorporating or not incorporating a surfactant or a polysaccharide, and preservation thereof being ensured or not ensured by the addition of preservatives, thus allowing it to contain oily and/or aqueous solutions. The invention also concerns a method for manufacturing films for such capsules, which comprises gelatinization of said films... |
| Moleculary imprinted polymers for extraction of components from foodstruffs | 20060292545 | 20061228 |
| The present invention relates to a novel class of water compatible molecularly imprinted polymers (AquaMIPs) capable of selectively binding target molecules such as riboflavin, or analogues thereof, in water or aqueous media, their synthesis and use thereof in food processing and extraction or separation processes.
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| Trp8, a transient receptor potential channel expressed in taste receptor cells | 20060292548 | 20061228 |
| The present invention relates to the discovery, identification and characterization of a transient receptor potential channel, referred to herein as TRP8, which is expressed in taste receptor cells and associated with the perception of bitter and sweet taste. The invention encompasses TRP8 nucleotides, host cell expression systems, TRP8 proteins, fusion proteins, polypeptides and peptides, antibodies to the TRP8 protein, transgenic animals that express a TRP8 transgene, and recombinant “knock-out” animals that do not express TRP8. The invention further relates to methods for identifying modulators of the TRP8-mediated taste response and the use of such modulators to either inhibit or promote the perception of bitterness or sweetness. The modulators of TRP8 activity may be used as flavor enhancers in foods, beverages and pharmaceuticals.
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| Biodegradable polymer | 20060293419 | 20061228 |
| A biodegradable polymer is disclosed having the composition g) from 8 to 80% by weight of a starch modified to include an hydroxyalkyl C2-6 group or modified by reaction with an anhydride of a dicarboxylic acid, preferably hydroxypropylated high amylose starch, a) from 0 to 87.9% of starch, b) from 4 to 11% by weight of a water soluble polymer selected from polyvinylacetate, polyvinyl alcohol and copolymers of ehtylene and vinylalcohol which have a melting point compatible with the molten state of the starch components, c) from 0 to 20% by weight of a polyol plasticiser, preferably glycerol, d) from 0.1 to 1.5% by weight of a C12-22 fatty acid or salt, preferably stearic acid and, e) 0 to 12% added water. The polymers are suitable... |
| Auditable authentication of event histories for shipped and stored objects | 20060293977 | 20061228 |
| This invention relates to a method and system for auditably authenticating the histories of events (e.g. temperature levels) experienced by objects (e.g. pharmaceutical products, foodstuffs, etc.) during storage in repositories such as warehouses and movable shipping vehicles. The method involves a) sensing an event experienced by an object; b) recording an event signal that defines the sensed event; c) transmitting a temporally ordered series of said event signals to a data storage apparatus, said data storage apparatus being operable to store said temporally ordered series of said event signals; and d) safeguarding the aforesaid data storage apparatus against alteration of said stored series of event signals. The safeguarding may be done by selecting a data storage apparatus which is unalterable, such as a write-once-only CD-R disc.... |
| Multipurpose waffle iron set | 20060283334 | 20061221 |
| A multipurpose waffle iron set is disclosed to include a waffle iron formed of two symmetrical iron plates for making waffles, and a griddle for placing on one iron plate of the waffle iron for cooking foods, which griddle having a center area thereof curved upwards and perforated, an oil groove around the border, and a drip hole for guiding oil out of the oil groove to the inside of one iron plate of the waffle iron.
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| Therapeutic methods and compositions involving isoflavones | 20060286150 | 20061221 |
| Therapeutic methods of treatment, compositions and foodstuffs are described which contain isoflavone compounds described by general formula (I), in which Z is H, R1 is H, or RACO where RA is C1-10alkyl or an amino acid, R2 is H, OH, or ORB where RB is an amino acid, or CORA where RA is as previously defined, W is H, A is H or OH, and B is selected from (a), (b), (c), or W is H, and A and B taken together form a six-membered ring selected from (d), or W, A and B taken with the groups with which they are associated comprise (e), or W and A taken together with the groups with which they are associated comprise (f) and B is (g) wherein... |
| Process for granulation of low-moisture, high-lipid content processed foods and re-use thereof | 20060286232 | 20061221 |
| A process for re-using low-moisture, high-lipid processed food which is ground in a single unit operation in a short-duration manner. Grinding may be effected without the need for moving mechanical parts. The food product obtained from the grinding treatment of low-moisture, high-lipid processed food is suitable for re-use in food production lines.
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| Use of divanillin as a flavouring agent | 20060286237 | 20061221 |
| The use of 6,6′-dihydroxy-5,5′-dimethoxy-[1,1′-biphenyl]-3,3′-dicarboxaldehyde (divanillin) as a flavouring is described. Also described are flavouring compositions and foodstuffs comprising divanillin in a sensorially effective amount.
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| Nanoscale materials | 20060286239 | 20061221 |
| Improved taste modifiers including nanoscale particles are disclosed. Preferred taste modifiers are inorganic or organic compounds having an average particle size of less than about 500 nm. Nanoscale particles of sodium chloride, for example, which can be stoichiometric or non-stoichiometric particles, can be used to enhance the flavor of foods and beverages as well as in other applications such as in ionic contrast media. Other applications for nanoscale particles include use in saline solutions for contact lenses, sterile solutions, intravenous (IV) solutions, or solutions for use by patients suffering from hypertension or diabetes. The nanoscale particles can be free-standing (unsupported) or supported on support particles such as particles of sodium chloride or particles of calcium carbonate.
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| Breads comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid | 20060286245 | 20061221 |
| According to the present invention, fat and caloric content of breads can be reduced by the replacement of a portion fat content normally found in breads with an amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of breads can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or “emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid”, can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from... |
| Reversibly swellable granular starch-lipid composites and methods of making the same | 20060286251 | 20061221 |
| Starch-lipid composites are prepared by heat treatment of thermally stable granular starch with lipids under controlled conditions. The granular starch-lipid composites display unique properties including excellent cold and hot water swelling characteristics and the formation of stable emulsions. The products are useful as dispersing agents, thickening agents, fat substitutes and carriers for lipid-soluble active ingredients in foods, personal care and pharmaceutical applications.
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| Automated soup making apparatus | 20060286255 | 20061221 |
| An automated soup making apparatus (100). Apparatus (100) comprises a container (102) having an open top for holding foods, a cap (104) removably installed on the top of container (102), a heating element (110) for heating foods disposed inside container (102), a blade (108) installed inside container (102) for chopping foods, a base (116) disposed underneath container (102) for supporting container (102), a motor (118) installed inside base (116) and operationally coupled with blade (108) for driving blade (108) through repeating chopping cycles. Apparatus (100) incorporates chopping and cooking of foods into one single apparatus for making soups. Other benefits include temperature control for optimized heating or chopping of foods, automated stirring for uniform heating and minimized risk of burning of foods, and spillage prevention.
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| Quick dissolving agglomerated soluble fiber compositions and the process for making the same | 20060286260 | 20061221 |
| A rapidly dispersible, non-gelling, non-gritty low-viscosity producing powder having use as a laxative and fiber supplement essentially containing non-digestible maltodextrin agglomerated with natural gums is disclosed. Non-digestible maltodextrins containing 30-40% hydro-alcohol precipitable fiber content are agglomerated in a fluid bed agglomerator, utilizing a solution of gums like guar and acacia having greater than 70% hydro-alcohol precipitable fiber content. These fiber agglomerates when added to water or liquid beverages disperse within few seconds without needing any mechanical stirring. Fiber powder agglomerates produced utilizing the current invention dispersed within seconds without forming any lumps in soft foods like yogurt, soft ice cream, pudding, thick soups, sauce, and fruit puree. Agglomerated powders enriched a variety of soft foods and beverages with high doses of fiber, without significantly altering the... |
| Moisture-barrier coating layer for foods | 20060286264 | 20061221 |
| The invention relates to a moisture-barrier coating layer for foods, to a method for applying such a coating layer to a food, and to a food provided with such a coating layer. According to the invention, it has been found that transport of water between components with a different moisture content in a composite food can be prevented, at least inhibited, by using a coating layer between the two components, which coating layer is based on an acetoglyceride or mixture of acetoglycerides in which a particular, minimum amount of shortchain fatty acids is present.
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| Ready-to-eat dry fruit products and process | 20060286270 | 20061221 |
| The present disclosure provides ready-to-eat (RTE), shelf-stable processed foods composed of up to 100% fruit and the system and process for their manufacture. The product, system, and process uses dried fruit in some form as an in-feed material, having a higher moisture content than heretofore has been suitable for extruder in-feed ingredients, thus retaining at least a portion of the natural volatile materials that contribute to taste and aromas. Further, the dried fruit is extruded and can be dried into crispy, crunchy, chewy, or hard particles or pieces high in fruit content that heretofore have been unavailable, and the products and process can be independent of starch and grain based prior technology. The products of the present disclosure can be eaten as healthy snacks or used... |
| Rice flour compositions | 20060286271 | 20061221 |
| A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings... |
| Compositions and methods for producing flavored seasonings that contain reduced quantities of common salt | 20060286275 | 20061221 |
| The present invention provides flavored seasoning compositions containing low-salt substitutes that reduce the quantify of common salt used to flavor foods. More specifically, the compositions contain (a) a flavored seasoning mixture comprising flavoring agents, and flow agents, bulking agents, binding agents and/or preservatives, and (b) a salt substitute containing potassium chloride and bitterness inhibitors taurine and 5′-adenosinic acid, 5′-inosinic acid and/or 5′-guanylic acid. Furthermore, the present invention provides foods containing these compositions, methods of using these compositions and methods for preparing them.
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| Compositions and methods for producing a salty taste in foods or beverages | 20060286276 | 20061221 |
| The present invention provides compositions containing bitterness inhibitors that reduce the bitter taste of KCl that is used in foods or beverages as a substitute for sodium chloride. The compositions contain as bitterness inhibitors taurine and 5′-adenosinic acid, and 5′-inosinic acid, and/or 5′-guanylic acid. Furthermore, the present invention provides methods of using these compositions and methods for preparing them.
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| Lipoic acid concentrate | 20060287384 | 20061221 |
| A water-free concentrate, consisting of ubichinon Q10, a medium-chained triglyceride or triglyceride mixture, α-lipoic acid and/or its derivative as well as one or more emulgators with HLB value between 9 and 19 permitted according to the foodstuff or drug laws has been described.
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| Mitt for thumb, index finger, and middle finger | 20060277657 | 20061214 |
| A pair of gloves for keeping fingers clean during the eating of juicy foods includes a left-hand glove having a first pocket for receiving a left thumb, a second pocket for receiving a left index finger, and a third pocket for receiving a left middle finger and a right-hand glove having a first pocket for receiving a right thumb, a second pocket for receiving a right index finger, and a third pocket for receiving a right middle finger. The ring and little fingers of a user's hands are not protected and are held in spaced apart relation to the food during consumption. The gloves are made from whole gloves formed of a thin vinyl by cutting off the pockets for receiving the ring and little fingers... |
| Feeding formula appliance | 20060278093 | 20061214 |
| A device for preparing a fluid food at a desired consumption temperature on demand, comprising two reservoirs of water, a container containing a formula, a data processor and a controller for dispensing water of the correct temperature from each of the reservoirs and the formula from the container into a vessel. Also provided are methods for preparing specialized foods at desired consumption temperatures on demand, and methods for marketing both foods and food-preparation devices.
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| Apparatus for cooking foods | 20060278096 | 20061214 |
| An apparatus (1) for cooking foods, includes a support frame (3), a container (2) for food to be cooked, provided with a door (6) for introduction and withdrawal of the foods, and heating fluid supply elements, characterised in that the container is rotatably mounted on a fixed axis (4) of the frame (3); and in that it includes a motor rotating the container (2), foods contained within the container (2) being cooked by the heating fluid during rotation of the container (2).
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| Foodstuff preparing device and method | 20060278098 | 20061214 |
| A device for making omelets has a conveyor (3, 4) for transferring plates (7) linearly through the device from a position for supplying each plate with omelet batter to a position for removal of a finished omelet from the device. The device has at least two separately controllable induction heaters (13) positioned under the conveyor (3, 4) in two treatment stations, the plates (7) being of magnetic material, and at least one infrared heater (11) positioned above the conveyor.
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