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| Number | Title | Issue Date |
| 6309652 | Extraction of olives for obtaining antioxidant compositions Antioxidant compositions for protecting food and cosmetic products from oxidation are isolated from olives by grinding olives to obtain ground olive material which then is dried and then the dried material is pressed which provides for recovering and obta... | 10/30/2001 |
| 6294209 | Aromatized food package An aromatized food package is provided by providing a package body member part which defines a first and second cavity, inserting a food product into the first cavity, dosing a liquid mixture of food-acceptable aroma and a carrier consisting essentially o... | 09/25/2001 |
| 6284294 | Patterned frozen confectionery product A patterned composite food product has an ice confectionery composition component and an edible material component which is different from the ice confectionery composition, the edible material having a pattern form which is an inclusion pattern zone in t... | 09/04/2001 |
| 6261627 | Crumb products for chocolate production and their preparation Crumb products for preparing chocolate products are prepared by adding together ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together have... | 07/17/2001 |
| 6258587 | Recombinant, sequence-modified L. johnsonii bacteria which produce only L(+)-lactate Recombinant strains of L. johnsonii which have capacities of surviving passage through the intestine, adhering to human intestinal cells and increasing phagocytosis of macrophages and which have a sequence of gene coding which is an L. johnsonii strain se... | 07/10/2001 |
| 6242022 | Ice confectionery articles coated with particulate material flakes A confectionery article is coated by a fatty material, and cereal flakes are positioned on and adhere to the fatty material coating, and additionally, the cereal flakes may be coated also with a fatty material coating. The article is prepared by applying ... | 06/05/2001 |
| 6242226 | Products containing a dextran composition obtained from culturing Leuconostoc mesenteroidesssp. cremoris A food or cosmetic composition containing a dextran composition synthesized by a dextran sucrase enzyme produced by a strain of Leuconostoc mesenteroides ssp. crenzoris. The food or cosmetic composition is prepared by fermenting a food or cosmetic composi... | 06/05/2001 |
| 6235511 | Compositions prepared to contain active dextran sucrase produced by Leuconostoc mesenteroides ssp. cremoris A food or cosmetic composition containing active dextran sucrase enzymes which are produced by a strain of Leuconostoc mesenteroides ssp. cremoris and which synthesize dextran. In addition to culturing the strain in a food or cosmetic composition containi... | 05/22/2001 |
| 6231901 | Frozen dessert novelty which changes color A frozen confectionery product which changes color has first and second frozen confectionery product compositions arranged for being consumed together. In an embodiment, the first composition has an acidic pH and contains a colorant component which colors... | 05/15/2001 |
| 6231902 | Mousse containing sterilized pieces of chocolate Sterilized pieces of chocolate are contained in a mousse in an amount of between 2% and 10% by weight. The chocolate includes, by weight, from 1% to 10% sugar and also includes from 50% to 70% fats and 30% to 50% cocoa powder.... | 05/15/2001 |
| 6228412 | Mono-screw extrusion process for manufacturing aerated frozen products Frozen aerated compositions are prepared by introducing an unfrozen composition suitable for being frozen for preparing a frozen aerated composition into the barrel of an extrusion apparatus containing a single screw and rotating the screw for transportin... | 05/08/2001 |
| 6225471 | Preparation of pyrazines Alkyl pyrazine compounds are prepared by heating and refluxing an aqueous mixture of an ammonium-containing compound and at least one acyloin compound. Reaction product may be isolated from the reacted mixture by adjusting the pH of the reacted mixture, s... | 05/01/2001 |
| 6216472 | Process and apparatus for molding ice confectionery with separable mold parts Iced confectionery articles are prepared with two-part mold members transported within a heat-insulated compartment and in which a cryogenic gas is applied to the mold members for freezing product metered into the mold members. Each mold member part is in... | 04/17/2001 |
| 6214403 | Preparation of breading product and breaded foodstuffs for oven-cooking Breadcrumbs for coating a food are prepared by extrusion-cooking ingredients of a ground cereal, a reducing sugar, a fat, particularly hydrogentated palm oil, and water to obtain an extruded, cooked product which then is ground to obtain a ground particul... | 04/10/2001 |
| 6207213 | Frozen concentrated milk and preparation thereof Frozen concentrated milk is prepared by introducing a concentrated milk, such as a concentrated whole or skim milk, into the barrel of an apparatus for extrusion of a product which contains at least one screw which is rotated for transport of the concentr... | 03/27/2001 |
| 6203831 | Preparation and packaging of a multi-layered heat-treated dessert composition A multi-layer food composition packaged in a container has a layer of a sterilized fat-containing composition, such as a chocolate, on a heat-treated component, such as a mousse, a creme, a jelly and/or a sauce, and a heat-treated component may be positio... | 03/20/2001 |
| 6200625 | Preparation of chocolate products with limonene to reduce fat content The amount of a fat ingredient employed to produce a chocolate product is reduced by preparing the chocolate product with limonene as an ingredient so that a reduced-fat product is obtained, particularly for preparing a product having a fat content of fro... | 03/13/2001 |
| 6200609 | Process for obtaining a dehydrated food composition containing live probiotic lactic acid bacteria A food composition containing live probiotic lactic acid bacteria is prepared by spraying a food composition containing water from one nozzle and spraying a probiotic lactic acid bacteria culture from a second nozzle into a device into which heated air is... | 03/13/2001 |
| 6193494 | Apparatus for manufacturing frozen plastic composition masses containing gel pieces Apparatus which provides a cylindrical chamber in which is contained a tool which is provided with a rotating movement for cutting up an extrudate delivered into the chamber into pieces and so that the pieces are distributed into a frozen composition mass... | 02/27/2001 |
| 6187364 | Encapsulation of pasta product portions with an edible substance for improved cooking properties Segment portions of a layered pasta product, particularly portions of a lasagne product, having layers of a filling between pasta sheet layers are prepared so that a bottom base pasta sheet surface is not coated with the filling material, and then an edib... | 02/13/2001 |
| 6183801 | Gelled food composition including fruit pieces and its preparation A gelled food composition containing fruit pieces distributed therein is obtained by preparing, separately, a jelly ground mass composition and a fruit composition which contains fruit pieces and then combining the two compositions and cooling to obtain t... | 02/06/2001 |
| 6177112 | Composite pastry and ice confectionery article and preparation thereof A composite product which includes an ice confectionery substance, particularly an ice cream, and a pastry is prepared by superposing brick or filo pastry so that a layered pastry product is formed which has alternating layers of pastry and a fat, the lay... | 01/23/2001 |
| 6174157 | Apparatus for suctioning liquid during manufacture of frozen confectionary articles An apparatus for suctioning liquid from a mold during molding of an article includes a vacuum pump and a valve coupled with the vacuum pump and a connecting piece connected to the valve for suctioning a liquid for passage of a suctioned liquid from a mold... | 01/16/2001 |
| 6174555 | Soft coating for ice confectionery A water-containing chocolate composition, which is particularly suitable for being combined with an ice confectionery composition as a coating upon or as an inclusion in the ice confectionery composition to provide a composite composition, is an admixture... | 01/16/2001 |
| 6171634 | Process with a starch addition step for preparation of frozen culinary products To prepare a food product, dehydrated pregelatinized starch and a mixture of hydrated gelatinized starch, fat and water are introduced into an apparatus for mixing and cooling the same to a temperature between -8° C. and -3° C. so that a frozen mixture ... | 01/09/2001 |
| 6165540 | Process for manufacturing chocolate compositions containing water A chocolate composition and water are combined by preparing a water-in-oil emulsion and adding a molten chocolate composition to and mixing it with emulsion so that upon mixing, destruction of the emulsion substantially is avoided and so that the emulsion... | 12/26/2000 |
| 6156353 | Strains of lactobacillus helveticus for forming exclusively L(+) lactic acid in milk Strains of L. helveticus which form exclusively L(+) lactic acid in milk, particularly deposited strains CNCM I-1154, CNCM I-1155 and CNCM I-1156. The strains are employed to prepare an acidified milk product.... | 12/05/2000 |
| 6150139 | Bacterocide compositions and their preparation from micrococcus varians A bacteriocin having activity against bacteria including Listeria monocytogenes is obtained by culturing cells of a strain of Micrococcus varians, particularly cells of deposited strains CNCM I-1586 and CNCM I-1587, to obtain cultured cells and a supernat... | 11/21/2000 |
| 6145433 | Apparatus having members for preparing an extruded food product and particularly a multi-colored product Apparatus for preparing an extruded food product, particularly a multi-colored food product, includes a mixer for mixing food materials for obtaining a base material mixture which is emulsifiable and includes an emulsifying device for emulsifying the base... | 11/14/2000 |
| 6139887 | Powder- and tablet-form salt- and fat-containing food products A food product powder which includes salt particles coated with a fat is prepared by mixing salt crystals and a fat to obtain a paste and roll-refining the paste to size-reduce the salt crystals to particles having a size of less than about 40 μm and to ... | 10/31/2000 |
| 6139885 | Preparation of toasted bread product having a topping for microwave heating A composite food product for consumption after microwave heating is obtained by preparing a dough with, by weight, from 55% to 65% flour and from 28 to 40% water, the dough is baked to obtain a bread so that the bread has a water content of from 17% to 22... | 10/31/2000 |
| 6139896 | Reduced-fat fluid lactic cream which avoids phase separation during storage A fluid lactic cream which has a fat content in an amount, by weight, between 10% and 30% and which has been treated by an ultra-high temperature ("UHT") treatment or other sterilization procedure or by pasteurization to provide a cream product for unrefr... | 10/31/2000 |
| 6110725 | Recombinant sequence-modified L. johnsonii bacteria which produce only + L()-lactate A recombinant strain of L. johnsonii which has capacities of surviving passage through the intestine, adhering to human intestinal cells and increasing phagocytosis of macrophages and which has a gene sequence code for D-lactate dehydrogenase which is a m... | 08/29/2000 |
| 6096265 | Process for vaporizing hydrogen peroxide to sterilize surfaces For sterilizing surfaces with hydrogen peroxide, a stream of hot air is fed through a tube which includes a porous section, and vaporized hydrogen peroxide is diffused from the porous section into the hot air stream to obtain a combined hot air and vapori... | 08/01/2000 |
| 6086939 | Preparation of dry, lamellar-structure food product A food composition, particularly for pets, is prepared by adding and mixing cereal, vegetable protein extract, animal meal, vegetable by-products and lipid ingredients together and extrusion-cooking the mixture and then discharging the extrusion-cooked mi... | 07/11/2000 |
| 6071617 | Packaging having a food-grade barrier coating and preparation thereof A coated packaging material for packaging foodstuffs is prepared with a component mixture of egg white powder, a plasticizer, an emulsifier and water which, by coating mixture weight, are in amounts, respectively, of from about 25% to 30%, 10% to 15%, 2% ... | 06/06/2000 |
| 6068863 | Preparation of microwaveable bread products Bread products are prepared by treating a starch material in water with a carbohydrase so that the carbohydrase liquefies the starch material and so that starch of the starch material is gelatinized, combining the product of the treatment with water, a st... | 05/30/2000 |
| 6068871 | Beverage preparation from a substance compacted into a cake and contained in a sachet A powdered substance, which is suitable for preparation of a beverage with an extraction fluid, is extracted for preparation of a beverage. The substance which is compacted in a form of a cake, is contained within a sachet between two sachet sheets which,... | 05/30/2000 |
| 6066360 | Provision of substrates treated with methylsiliconates for retaining soil water for plants Compositions for application to a soil for retaining water in the soil for plants are prepared by applying an aqueous solution containing sodium and/or potassium methylsiliconate to a substrate so that the siliconate applied is in an amount of between 180... | 05/23/2000 |
| 6060105 | Preparation of a concentrated-milk-base flavoring agent A concentrated milk-base composition which includes stabilizing salt, sugar and flavoring agent components is prepared for flavoring a beverage, particularly for flavoring a coffee or tea beverage. The composition is prepared by mixing and homogenizing a ... | 05/09/2000 |
