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| Application No. | Application Title | Issue Date |
| 20110293801 | Waxy Coatings on Plant Parts There is provided a method of treating plant parts comprising forming a coating on the surface of said plant parts by applying a layer of a coating composition to said surface of said plant parts, wherein said coating composition comprises
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| 20110281002 | ANTIMICROBIAL SOLUTIONS AND PROCESS RELATED THERETO Disclosed are antimicrobial compositions for treating poultry, meat, and other surfaces to substantially eliminate bacteria and microorganism harmful to humans. The compositions include a combination of an aliphatic heteroaryl salt, trichloromelamine, and at least two a... | 11/17/2011 |
| 20110274799 | Mold Inhibiting Emulsion A mold inhibiting emulsion including: an aqueous phase that includes water; a non-aqueous phase that may optionally include an oil; at least one emulsifier; and at least one mold inhibitor. Also provided is a method of inhibiting mold growth on edible baked products (e.... | 11/10/2011 |
| 20110268849 | FRIED-CHUNK FOOD COMPOSITIONS The invention provides fried-chunk food compositions comprising (1) food chunks that have been fried in oil at a temperature of from about 110 to 205° C. to produce fried food chunks having a moisture content of about 16% and an Aw of about 0.7 and (2) from about 5 to ... | 11/03/2011 |
| 20110236544 | ATOMIZATION OF FOOD PRESERVATION SOLUTIONS Certain embodiments of the presently described technology provide methods for providing an atomized food preservation solution to food stored in a refrigerator. The methods include dissolving a soluble food preservative in water to form a food preservation solution and ... | 09/29/2011 |
| 20110206809 | Compositions and methods for making animal feeds having shapes of natural food sources The present invention provides a non-naturally occurring animal feed and attractant that mimics the shape of a naturally occurring object, such as a food source, and has a size and shape that is easier to hold than traditional feeds. The invention provides a non-natural... | 08/25/2011 |
| 20110200722 | Freshness-keeping liquid A liquid composition obtained by natural fermentation of a composition comprising the following (A), (B), (C) and (D) so that the mass ratio of (A)/(B)/(C)/(D) is 100/250-300/10-20/200-250: (A) a mixture of water and calcined shell powder, ... | 08/18/2011 |
| 20110177210 | STABILISATION OF MICROWAVE HEATED FOOD SUBSTRATES A method of manufacture of a food product comprising the steps of:
| 07/21/2011 |
| 20110151078 | Method for osmotically dewatering a cut fruit A method and composition for osmotically dewatering a freshly cut fruit product and optionally infusing the fruit product to improve or alter the sensory characteristic of the fruit, particularly when the fruit is a pome fruit variety, such as an apple or pear. The dewa... | 06/23/2011 |
| 20110135788 | POLYSILOXANE (SILICONE) TREATMENT COMPOSITION FOR SUPPRESSION OF MOLD AND SPOILAGE ON ANIMAL FEED AND FORAGE, AND METHODS OF USING SAME Polydimethylsiloxane and/or siloxane (silicone)-derived chemical compounds are used to coating harvested forages to protect against rain and/or other weather damage and to suppress mold and spoilage in harvested forages. The PDMS compound and derivatives thereof are als... | 06/09/2011 |
| 20110123693 | FOOD PRESERVATION PROCESS The present invention refers to a new process for preservation of different foods which secures to the processed food an extended shelf life, which can be extended in up to five years without the addition of preservatives, and the use of freezing or cooling. The referre... | 05/26/2011 |
| 20110052769 | PROCESS FOR SPRAYING NATAMYCIN ONTO BAKERY PRODUCTS AND USE OF HEAT FOR THE REMOVAL OF SOLVENT FROM BAKED PRODUCTS The present invention provides a process for increasing the shelf life of bakery products, comprising baking a shaped dough in an oven; placing the shaped baked product on a bed, spraying a solution or suspension of natamycin in a solvent onto the surfaces of said shape... | 03/03/2011 |
| 20110038995 | INTERMEDIATE MOISTURE SHELF STABLE BAKED GOODS A shelf stable intermediate moisture baked food product having moisture retention and migration control and methods of manufacture is provided. In one embodiment, the shelf life extending moisture control system for an intermediate moisture developed food composition ha... | 02/17/2011 |
| 20110027427 | PARTICLES OF AERATED ICE CONFECTION PRODUCTS FOR FROZEN ICE DRINKS A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen ... | 02/03/2011 |
| 20110014327 | METHODS AND COMPOSITIONS FOR READY TO USE AQUATIC ANIMAL FOOD KEPT IN FROZEN STORAGE A method for preserving aquatic animal feeds that are stored in frozen storage in a ready to use (pliable) state is disclosed and described. The method includes immersing ingredients into a propane polyol containing solution. The ingredients are maintained in the propan... | 01/20/2011 |
| 20100266737 | ANTIOXIDANT STABILISATION OF NUTS AND SEEDS AND OF PRODUCTS CONTAINING THE SAME The subject of the invention is antioxidant stabilisation and protection of nuts and/or seeds etc. and of products containing nuts and/or seeds. As known, nuts and seeds become rancid over time, and although several methods of preserving the same exist, including coolin... | 10/21/2010 |
| 20100196565 | Sanitizing of Transported Food Product by Spray Application of Sanitizing Material in an Auger System to Increase Surface Coverage of said Product by said Sanitizing Material during Transport The process and apparatus of the present invention is directed to an auger system that continuously sanitizes transported food products prior to processing and consumption. The auger system is designed to increase and enhance the surface and sub-surface area exposure of... | 08/05/2010 |
| 20100159106 | Process for the Preparation of Ready to Eat and Ready to Cook Food Snacks A process for preparation of food snack comprising steps of soaking raw cereals in water, boiling, freeze drying followed by addition of dry ingredients. A process for preparation of vegetable preparation comprising steps of boiling of vegetable/cereal followed by freez... | 06/24/2010 |
| 20100143544 | CHILLED PRODUCT OF COOKED FOOD, FROZEN PRODUCT OF COOKED FOOD, STORAGE METHOD AND STORAGE APPARATUS It is intended to provide a frozen product of a cooked food and a refrigerated product of a cooked food, wherein multiple kinds of cooked food materials to be re-heated under different conditions, which have been stored over a long time within a freezing temperature ran... | 06/10/2010 |
| 20100119669 | ENVIRONMENTALLY COMPATIBLE PROCESSES COMPOSITIONS AND MATERIALS TREATED THEREBY An environmentally friendly process for treating crops, especially sweet potatoes, to prevent or at least inhibit deterioration of the edible plant matter, involves contacting the plant matter with an aqueous composition including phosphonic acid, also known as phosphor... | 05/13/2010 |
| 20100112161 | Edible fat and oil, process of producing the same, and chocolate containing fat and oil composition [Purpose] To provide edible fat and oil that can further improve blooming resistance, and chocolate having further improved blooming resistance than that of conventional chocolate. [Constitution] Edible fat and oil obtained by transesterification reaction or esterificat... | 05/06/2010 |
| 20100104710 | Process and Coating Composition for Extending the Shelf Life of Post Harvest Produce The shelf life of fresh harvest produce is extended by coating the exterior surface of freshly harvested produce with a coating composition comprising an aqueous emulsion of polyvinylidene chloride copolymers containing from about 0.25 to 25% by weight of copolymer soli... | 04/29/2010 |
| 20100047412 | Post Harvest Treatment of Fruit Methods for protecting fruit, vegetables and ornamentals against post harvest microbial decay by applying systemic acquired resistance inducers such as phosphorous acid and/or one or more of the alkali metal salts of phosphorous acid in combination with Imazalil.... | 02/25/2010 |
| 20100028508 | Apparatus for Freshly Storing Foodstuff and Method Thereof The present invention provides an apparatus and a method for storing foodstuff comprising: a container for accommodating water and the foodstuff; at least one electrode unit having a negative electrode within the container and a positive electrode therewithin facing the... | 02/04/2010 |
| 20090304879 | METHOD FOR USING BAMBOO LEAF EXTRACT AS ACRYLAMIDE INHIBITOR FOR HEAT PROCESSING FOOD A method for using a bamboo leaf extract as an acrylamide inhibitor for heat processing food, comprises adding to the bamboo leaf extract at least one selected from a group consisting of ginkgo extract, tea extract, rosemary extract, apple polyphenol extract, haw extrac... | 12/10/2009 |
| 20090246330 | ANTI-SCUFF COATING FOR CHOCOLATE Provided herein are methods and compositions for forming a coating on the external surface of a solid chocolate or chocolate-coated product. The method comprises applying at least one layer of a coating composition comprising a solvent selected from water, ethanol, and ... | 10/01/2009 |
| 20090196967 | Application System With Recycle and Related Use of Antimicrobial Quaternary Ammonium Compound An antimicrobial application system is disclosed, comprising an antimicrobial application unit and a recycle unit. An initial, dilute antimicrobial composition is prepared. The composition is provided to the antimicrobial application unit and applied to workpieces, such... | 08/06/2009 |
| 20090175985 | Food Comprising Silicon The invention relates to the use of silicon in food.... | 07/09/2009 |
| 20090136636 | PREPARATION OF AN EDIBLE PRODUCT FROM DOUGH The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preserva... | 05/28/2009 |
| 20090098254 | Methods And Compositions For Improving Sensory And Shelf Life Characteristics Of Raw Meat Products The invention is generally related to methods and compositions for improving sensory and shelf life characteristics of raw meat products. More specifically, the invention relates to meat marinade compositions comprising a plant extract product comprising at least one bi... | 04/16/2009 |
| 20090022862 | Method to limit acrylamide in heated foods The present invention provides a method for reducing the level of acrylamide in a food product, comprising: (a) applying an acrylamide reduction agent in alkaline solution onto a food material before heat treating the food material; and (b) heat treating the food materi... | 01/22/2009 |
| 20090011096 | Preservatives for food The combination of Nα-long chain alkyl of di basic amino acid alkyl ester acid salt biocides with liquid smoke compositions results in the extension of cidal activity not normally found in the preservation of foods treated solely with the amino acid biocides... | 01/08/2009 |
| 20080311257 | Use of Cocoa Butter in Culinary Preparations 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)... | 12/18/2008 |
| 20080213441 | Reduction of Astringency in Polyphenol Compositions Microencapsulated polyphenol compositions suitable for use in food and beverage products are provided. Microencapsulation significantly reduces the astringency and/or bitterness of the polyphenol compositions and protects the polyphenol compositions from oxidation, ingr... | 09/04/2008 |
| 20080125320 | Treatment of Plants, Fruits and Vegetables to Increase Growth, Eliminate Insects and Increase Shelf-Life With Aloe Vera Gel The present invention includes compositions and methods for the treatment of plants against pathogens, elimination of insects and to increase the shelf-life of fruits and vegetables that includes coating the plant with undiluted aloe vera gel.... | 05/29/2008 |
| 20080102170 | Aqueous Dispersion and its Use for the Anti-Mould Treatment of Rinded Cheeses The aqueous dispersion comprises, with reference to 100 parts of water, from 1 to 150 parts of a polymer the monomeric units of which are selected from the group consisting of ethylene, vinyl and acrylic esters of saturated fatty acids having from 2 to 16 carbon atoms, ... | 05/01/2008 |
| 20080063762 | PROCESS AND COATING COMPOSITION FOR EXTENDING THE SHELF LIFE OF POST HARVEST PRODUCE The shelf life of fresh harvest produce is extended by coating the exterior surface of freshly harvested produce with a coating composition comprising an aqueous emulsion of polyvinylidene chloride copolymers containing from about 0.25 to 25% by weight of copolymer soli... | 03/13/2008 |
| 20080026120 | Process for Preserving Fresh Produce and Coating Composition Therefor The present invention provides compositions and methods for extending the shelf-life of fresh produce. The method comprises coating the exterior surface of the produce with a coating composition comprising an aqueous solution of from about to about 3 percent by weight o... | 01/31/2008 |
| 20080008797 | FRENCH FRY PRODUCTION METHOD WITH REDUCED CRUMB GENERATION An improved production process for preparing parfried and frozen French fry potato products with reduced crumb generation particularly upon finish preparation as by finish frying. Potato products such as French fry strips are cut, blanched and parfried, followed by a wa... | 01/10/2008 |
| 20070248724 | METHOD AND DEVICE FOR SANITATION USING BACTERIOPHAGES Methods and devices for sanitation using bacteriophage are disclosed. According to one embodiment of the present invention, a method for sanitation using at least one bacteriophage includes the steps of (1) storing the at least one bacteriophage in a container; and (2) ... | 10/25/2007 |
