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| Number | Title | Issue Date |
| 4871570 | Foodstuffs containing hydrobenzene organic acids as sweetness modifying agents Food acceptable sweetness modifying compounds comprising certain hydroxy aromatic acids having the formula ##STR1## wherein A e.g. is COOH or SO3 H, Y is hydroxy and R1, R2 and R3 are e.g. hydrogen or alkyl... | 10/03/1989 |
| 4869917 | Powdered mix for producing a three-layered dessert and process therefore A dry-blended dessert mix which upon successive whipping with water at various temperatures produces, upon cooling, a three-layered, multitextured gelatin dessert. The mix is a blend of a non-whippable dry fat emulsion, gelatin, sweetener, acid, flavor an... | 09/26/1989 |
| 4866911 | Method of forming a vacuum package with hermetic reclosure A continuous method of enclosing a proteinaceous product in a vacuumized and hermetically sealed package having a peelable hermetic reclosure and having a body member of semi-rigid preformed plastic with a first planar marginal portion and a central porti... | 09/19/1989 |
| 4867992 | Natural coffee flavor by fermentation A buttery and/or winey flavor of which diacetyl and acetoin are the major flavor constituents is produced by the fermentation of a coffee substrate. The process involves forming a nutrient media containing water and soluble coffee solids as the nutrient c... | 09/19/1989 |
| 4861601 | Preproofed, partially-baked and frozen, crusty bread and method of making same A preproofed, and partially-baked crusty bread which is frozen for later completion of baking and a method of manufacturing the same. When desired to be served, the end user merely takes the product out of the freezer and places the same in the oven for c... | 08/29/1989 |
| 4857348 | Process for producing instantized parboiled rice A process is described to provide an improved instantized parboiled rice that maintains the texture, appearance and flavor characteristics of eating quality parboiled finished rice product.... | 08/15/1989 |
| 4857340 | Aroma release during microwave cooking A composition of an aroma-producing material enrobed in a fusible encapsulating agent preferably a lipid and in conductive heat transfer relationship with a microwave susceptible material, when combined with a microwaveable comestible or package will prov... | 08/15/1989 |
| 4854722 | Apparatus for dispensing particulate material An apparatus is described for dispensing a composition of coarse and fine particles, comprising a bin section and a cone section. The bin section holds a supply of the composition, and the cone section includes inner and outer frusto-cones for conducting ... | 08/08/1989 |
| 4853234 | Beverage packages A sealed beverage package containing one or more beverage ingredients and being formed from substantially air- and water-impermeable materials, the said package comprising a body portion having a compartment containing the beverage ingredients and a bever... | 08/01/1989 |
| 4850504 | Spring ring easy-open positive-reclose hermetic food package This invention relates to packaging and is more particularly concerned with improvements in a package and method of forming the same in which the meat or perishable food package can be easily opened and reclosed while positively conveying a positive perce... | 07/25/1989 |
| 4849541 | Process for the preparation of N-L-aminodicarboxylic acid esters and new compositions used in the preparation thereof This present invention provides an improved method for producing N-L-aspartyl-D-alanine fenchyl ester or N-L-aspartyl-methylalanine fenchyl ester and new compositions of fenchol derivatives which are intermediate compositions in the preparation of the abo... | 07/18/1989 |
| 4839178 | Method for producing a pre-proofed, frozen and unbaked dough having an improved shelf life A method for improving the shelf life of a pre-proofed, frozen and unbaked dough-containing product, preferably a croissant, by the addition of a mixture having skim milk and whey protein; the skim milk and whey protein mixture being added to the dough in... | 06/13/1989 |
| 4833959 | Apparatus and method for making bread crumbs A method and apparatus for producing homogeneous bread crumbs including a conveyor for conveying bread loaves that securely holds the bread loaves while they are sliced by a rotary involute knife slicer into slices of substantially uniform thickness, a di... | 05/30/1989 |
| 4834989 | Method of producing a high fiber flaked cereal A process for preparing a crisp flaked cereal product having up to 8 grams of fiber per ounce of product comprising combining a starch degrading enzyme with a mixture of a farinaceous material and fiber and mixing the combination to form a uniform mixture... | 05/30/1989 |
| 4832201 | Cup and closure system A container comprising a rigid, injection-molded plastic cup, and an impermeable membrane closure, wherein the angle of divergence of the sidewall of the cup is optimized based upon ease of opening and stackability.... | 05/23/1989 |
| 4832202 | Containers A nestable container which is constructed so that when formed into a stack the ribs formed in the outer surface of one container rest on an inner shoulder of the container below it in the stack, the angle of inclination of the ribs being the same as the a... | 05/23/1989 |
| 4830870 | Method for increasing stability of liquid beverage concentrate A citrus flavored beverage concentrate for use in food service beverage dispensers is disclosed which exhibits excellent citrus oil stability. A multiple component concentrate is used, with one component containing the citrus oil and being at a pH of abou... | 05/16/1989 |
| 4823961 | Reclosable package A reclosable package comprising interlocking closure strips positioned outside of a hermetic seal or seal area and the method for producing same. The hermetic seal is of the easy-open or peelaway type so as to not destroy the integrity of the package or c... | 04/25/1989 |
| 4822635 | Sweetening with L-aminodicarboxylic acid esters Sweeteners of the formula: ##STR1## and food-acceptable salts thereof, where the substituents are disclosed herein.... | 04/18/1989 |
| 4821884 | Secondary packaging In this invention, there is provided a combination of a heat resistant container containing a ready prepared meal and a secondary package providing support for the container and restricting the flow of hot air back to the container.... | 04/18/1989 |
| 4820543 | Method of stably fixing aromatic coffee substance A method for fixing an aromatic coffee substance by means of encapsulation is described using a medium chain triglyceride wherein the fatty acid portion consists of a fatty acid having from 6 to 12 carbon atoms. The method comprises mixing or homogenizing... | 04/11/1989 |
| 4820534 | Fixation of volatiles in extruded glass substrates The present invention provides a method for fixing volatiles in an extruded glass substrate. A minor component consisting of a low molecular weight water-soluble carbohydrate or food acid is dry-blended with a major component consisting of a high molecula... | 04/11/1989 |
| 4820538 | Process to produce a charcoal broiled flavor A process of producing a charcoal broiled flavor is provided by distributing a heated fat or oil as a thin film which is exposed to a temperature of at least 600° F. for a period of time less than 2 minutes to exothermically heat the fat to at least 650Â... | 04/11/1989 |
| 4814193 | Reduction of microbial population on surface of food materials The present invention teaches of process for reducing the microbial population, in particular the pathogens, on the surface of food materials such as fruits and vegetables consisting of contacting the food material with a first aqueous medium having an ac... | 03/21/1989 |
| 4813559 | Tamper-evident container A container having a tamper evident closure structure. An open top container is closed by a removable cap which includes a skirt secured to the outside of the upper edge of the container. A shrink band encircles the container at the junction between the s... | 03/21/1989 |
| 4806379 | Process for producing a green leaf essence A process for producing a natural flavorant, green leaf essence, containing leaf aldehyde, leaf alcohol and at least 10% cis-3-hexenal is disclosed. The process comprises homogenizing strawberry leaves with or without stems attached thereto in water to fo... | 02/21/1989 |
| 4798730 | Hydrolysis of a partially extracted roasted and ground coffee A method for solubilizing partially extracted roasted and ground coffee in a fixed bed reactor in the absence of any added acid catalyst is disclosed. The hydrolysis is effective to achieve a soluble solids yield of about 55% to about 68% based on the ori... | 01/17/1989 |
| 4798729 | Method for delaying Clostridium botulinum growth in fish and poultry This invention pertains to poultry or fish foodstuffs wherein lactate salt is added in an amount effective to delay Clostridium botulinum growth.... | 01/17/1989 |
| 4798732 | Method of stabilizing coffee extract solution A method of stablizing coffee extract solution is described by adding to the coffee extract solution a water extract from powdered raw coffee beans.... | 01/17/1989 |
| 4797293 | Process for a non-clouding, concentrated tea extract A non-clouding, shelf-stable tea concentrate is prepared by lowering the pH of a freshly-prepared concentrate (8 to 24% soluble solids) to between 2.9 and 3.5, chilling the concentrate to between 30° and 45° F., clarifying the concentrate to remove prec... | 01/10/1989 |
| 4795649 | Microwave cooking The invention relates to a method of cooking or reheating a comestible with microwave energy by utilizing a double-boiler cooking utensil. The double-boiler utensil contains a microwave susceptible liquid within an outer vessel and a cooking oil or fat wi... | 01/03/1989 |
| 4794016 | Reduction of instant rice pour-off The present invention teaches a method for reducing pour-off in instant rice product by coating cooked rice prior to drying with instant rice fines, said instant rice fines having a granulation of -20 m+80 m and is applied in amounts up to 2% by weight of... | 12/27/1988 |
| 4794008 | Method of preparing a packaged frozen confection A packaged frozen food product is provided which is housed in a package which includes a first, substantially microwave permeable portion having a first frozen food component housed therein, and a second, microwave reflective portion having a second froze... | 12/27/1988 |
| 4790996 | Process for preparing cereal products The present invention is concerned with an apparatus and process for preparing different varieties of ready-to-eat cereal products utilizing substantially the same process comprising: an extruder and a hollow attachment connected at the discharge end of t... | 12/13/1988 |
| 4789558 | Method for producing sweet pickles A method of producing a sweet pickle. The pickle stock with its outer membrane perforated is treated to at least two vacuum and elevated treatment cycles in the presence of a CaCl2 brine. The treated pickle stock is then allowed to equilibrate ... | 12/06/1988 |
| 4788075 | Method for producing aseptically-packaged puddings Utilizing a combination of a low starch level, a high lauric acid-containing fat and from 0.12 to 0.2% sodium-stearoyl-2-lactylate a pudding is formulated which has a low on-line viscosity after cooking and sterilization and when subject to refrigerator s... | 11/29/1988 |
| 4788073 | Sweetening with L-aminodicarboxylic acid alkenes This invention relates to novel sweeteners of the formula: ##STR1## wherein A is hydroxyalkyl containing 1-3 carbon atoms A' is hydrogen or alkyl containing 1-3 carbon atoms; Y is --(CHR2)n --R1 or --CHR3 R4 | 11/29/1988 |
| 4788067 | Preproofed, frozen and 84% baked, crusty bread and method of making same A preproofed, and already partially baked crusty bread which is frozen for later completion of baking and a method of manufacturing the same. When desired to be served, the end user merely takes the product out of the freezer and places the same in the ov... | 11/29/1988 |
| 4788332 | L-aminodicarboxylic acid esters Sweeteners of the formula: ##STR1## and food-acceptable salts thereof, where the substituents are disclosed herein.... | 11/29/1988 |
| 4786521 | Aqueous table syrup with reduced sugar content An aqueous table syrup contains 15-45% sugar solids; 0-1.0% propylene glycol alginate; 0-1.5% by weight carboxymethylcellulose; up to 50% by weight maltodextrin; and water. The syrup has a viscosity of at least 200 cps at 25° C. and has qualities compara... | 11/22/1988 |
