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| Application No. | Application Title | Issue Date |
| 20120128854 | Alcohol containing frozen dessert product The present invention is directed to an alcohol containing bulk frozen dessert product that is formed by adding an alcohol containing composition to a frozen dessert product premix after the premix has been pasteurized. The alcohol containing composition is comprised of... | 05/24/2012 |
| 20120070560 | LIQUID BEVERAGE WHITENER AND METHOD OF PREPARING SAME There is provided a liquid beverage whitener containing water, an emulsifier and ultrafiltrated, concentrated milk proteins dispersed in the water with the emulsifier, wherein the fat content is less than 0.5% by mass, as well as a method of preparing a liquid beverage ... | 03/22/2012 |
| 20120015076 | CHOCOLATE DELIVERY SYSTEM FOR LIVE MICROORGANISMS A chewable composition for the oral delivery of live microorganisms is provided. The chewable composition includes a delivery vehicle and an active ingredient incorporated therein. The delivery vehicle may include a chocolate candy. The active ingredient may include a p... | 01/19/2012 |
| 20110311682 | PROTEIN CONTAINING FOOD STUFFS Nutritious protein-containing foodstuffs can be prepared in the form of gels, including protein gel and fruit purees that contain all essential amino acids. A protein el for use as a foodstuff is prepared by heating an aqueous protein solution to between 160 and 185 deg... | 12/22/2011 |
| 20110293807 | Systems, apparatus and methods to reconstitute dehydrated drinks The present invention is directed to systems, apparatus and methods for the reconstitution of dehydrated drinking products for use in a domestic setting. A captive magnetic mixing impeller is described. Furthermore, a dehydrated drinking product preparation system is de... | 12/01/2011 |
| 20110262612 | ROSEHIP POWDER HAVING SMALL PARTICLE SIZE Rosehip powder has been finely ground such that it contains essentially no particles larger than 600 um when measured by laser diffraction. In one aspect of the invention (claim 1) 50% of the particles have a size of 100-150 microns. The fine powder can be used i... | 10/27/2011 |
| 20110256282 | Lipid-Rich Microalgal Flour Food Compositions Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.... | 10/20/2011 |
| 20110244106 | METHOD OF MAKING STANDARD OF IDENTITY CREAM CHEESE THAT IS FLOWABLE AT REFRIGERATED TEMPERATURES A method of producing a standard of identity cream cheese that is flowable at refrigerated temperatures is provided. The method includes providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is ... | 10/06/2011 |
| 20110217440 | METHOD FOR PRODUCING AND EXTEMPORARILY SELLING FOOD SUBSTANCES AND EXPOSING AND SELLING EQUIPMENT ACCORDING SAID METHOD The invention refers to a method and an equipment for producing, exposing and extemporaneously retailing foodstuffs subjected to thermal treatment and mixing or stirring, particularly of Italian ice cream or similar, having several flavors, wherein:—several flavors of... | 09/08/2011 |
| 20110212238 | Apparatus And Process For Tempering Chocolate A tank for tempering cocoa butter containing mass is provided. This tank, which is equipped with a scraper and an impeller, is characterized in that the impeller induces a downward current of the cocoa butter containing mass in the tank. The tank allows for tempering co... | 09/01/2011 |
| 20110200730 | CIRCUMFERENTIAL PASTEURIZER Circumferential pasteurizers and related methods are disclosed. A circumferential pasteurizer includes a vessel having an inner guide surface, a thermal medium inlet disposed on a first side of the vessel, a thermal medium outlet disposed on a second side of the vessel,... | 08/18/2011 |
| 20110189358 | BLENDER WITH FEATURE FOR DISPENSING PRODUCT BY WEIGHT Disclosed herein is an apparatus for preparing frozen drinks. The apparatus comprises a platform configured to support a blender cup, the platform reversibly translatable between a first position beneath an ice shaver and a second position beneath a flavoring dispenser ... | 08/04/2011 |
| 20110104350 | METHOD AND DEVICE FOR HEAT-TREATING LIQUID FOODS The invention relates to a method and a device for heat-treating and/or cooling liquid foods, in particular drinks. According to the invention, the liquid food is heated by at least one heat transfer medium during heat exchange and the foods and/or the heat transfer med... | 05/05/2011 |
| 20110104335 | PROCESS AND CONFECTIONERY PRODUCT PRODUCED THEREBY A process for preparing a confectionery product comprising a dispersion of a powder in a matrix comprises: i) providing a liquid matrix material in a container, ii) combining a powder with the liquid matrix material in the container, iii) mixing the powder and the liqui... | 05/05/2011 |
| 20110097468 | Rotisserie chili roaster The rotisserie chili roaster includes a cylindrical perforated cage having opposite open ends capped by a cover. The perforated cage includes a door panel pivotally attached to the cage by a hinge mechanism. The door panel is selectively closed by a latch mechanism. Eac... | 04/28/2011 |
| 20110086158 | Beverage Manufacture Using a Static Mixer Mouthfeel can be improved by processing a beverage product having an insoluble food component with a static mixer. The beverage product can be a soy beverage containing insoluble protein components. The static mixer serves to reduce the average particulate size of the i... | 04/14/2011 |
| 20110086924 | Method of manufacturing an eutectic crystalline sugar alcohol A method of manufacturing an eutectic crystalline sorbitol/maltitol that represents a single melting peak obtained by differential scanning calorimetry. The method includes combining a liquid composition containing two or more kinds of the sugar alcohol at a predetermin... | 04/14/2011 |
| 20110076380 | METHOD OF MAKING A BAKED SNACK BASE PRODUCT AND THE SNACK BASE PRODUCT PRODUCED THEREBY Methods for processing a starch-based material are provided. Snack based products can be prepared using the methods herein.... | 03/31/2011 |
| 20110076378 | Method and system for flash freezing energy drinks and making beverages therefrom An apparatus and method of flash freezing an energy beverage liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired and then reconstituted into a beverage base as needed. ... | 03/31/2011 |
| 20110064858 | Apparatus for and product method of making a frozen confectionery Apparatus for producing a serving of frozen confectionery product is characterized by a supply of liquid gas, a support for removably carrying a disposable container that holds a volume of unfrozen confectionery mix, and a holder for releasably holding a disposable agit... | 03/17/2011 |
| 20110065791 | SYSTEM FOR AROMA RELEASE The invention concerns a process for preparing particles, which particles contain one or more spaces in which a gas phase is present which comprises at least one active ingredient, in particular at least one aroma, flavor or precursor for an aroma or flavor, and which s... | 03/17/2011 |
| 20110064859 | FROZEN CONFECTION A frozen confection having a pH of from 2.7 to 4.7 is provided. The frozen confection comprises at most 1.0 wt % milk protein, 0.1 to 5.0 wt % of calcium sulphate and 0.1 to 5.0 wt % of citric acid or malic acid or a mixture thereof. A process for manufacturing the froz... | 03/17/2011 |
| 20110064865 | METHOD FOR PREPARING A BATCH OF ANIMAL FEED FROM A PLURALITY OF INGREDIENTS A batch of animal feed from a plurality of ingredients is prepared in a mixer/feeder wagon (1) where the ingredients require respective predefined mixing periods during a mixing cycle in the mixer/feeder wagon (1). The mixer/feeder wagon (1) compris... | 03/17/2011 |
| 20110059216 | Accessory straws An accessory straw is provided for use with containers for consumable beverages, in which the accessory straw can be used to mix and/or consume the beverage and to prevent or at least minimize separation of the beverage into component phases or layers.... | 03/10/2011 |
| 20110059223 | METHOD TO INCREASE THE ANTIOXIDANT ACTIVITY OF CHOCOLATE The present invention relates to a novel method for conching chocolate, whereby a chocolate mass is submitted to a conching method that comprises the following steps: —a dry conching step performed at a temperature of between 50° C. and 70° C., —and subsequent a w... | 03/10/2011 |
| 20110045161 | Dispensing Nozzle Assembly A dispensing nozzle assembly for dispensing a number of micro-ingredients into a fluid stream. The dispensing nozzle assembly may include a micro-ingredient mixing chamber, a number of micro-ingredient lines in communication with the micro-ingredient mixing chamber such... | 02/24/2011 |
| 20110038901 | Method for Gentle Mechanical Generation of Finely Dispersed Micro-/Nano-Emulsions with Narrow Particle Size Distribution and Device for Carrying Out Said Method This invention relates to a method for the mechanically protective production of finely dispersed micro-/nanoemulsions with narrow droplet size distribution, whereby drops are produced on the surface of a membrane or of a filter fabric, and the drops are detached from t... | 02/17/2011 |
| 20110020515 | FROZEN BEVERAGE DEVICE A frozen beverage device (10) has a container (20) and sealable cover (30) to convert a liquid (60), such as a non-alcoholic or alcoholic beverage into an at least semi-frozen slurry containing ice crystals (61). Freezing device(s) ( 01/27/2011 | |
| 20110008485 | PROTEIN-DENSE MICELLAR CASEIN-BASED LIQUID ENTERAL NUTRITIONAL COMPOSITION Protein-dense micellar casein-based liquid enteral nutritional composition are provided that contain micellar casein and optionally caseinate. Liquid enteral nutritional compositions are disclosed comprising 10 to 20 g of protein per 100 ml of the composition, in which ... | 01/13/2011 |
| 20100323071 | INTEGRATED MIXING AND CLEANING BEVERAGE ASSEMBLY AND METHOD THEREOF An integrated beverage dispensing and cleaning system comprising: at least one blender module which blends and/or mixes ice, at least one other ingredient, and/or at least one mixin within a beverage container, thereby producing the beverage; and a cleaning assembly int... | 12/23/2010 |
| 20100297329 | SPREADABLE DAIRY PRODUCT The invention concerns a shelf stable spread that includes sweetened condensed milk of fat content 2 to 25% by weight and water content 15 to 35% by weight and at least one organoleptic modifying food substance added at a ratio ranging from 2% to 30% by weight and prefe... | 11/25/2010 |
| 20100284944 | OFF-NOTE BLOCKING SENSORY ORGANIC COMPOUNDS Disclosed are Compounds that block off-notes in consumables and methods of blocking off-notes in consumables including off-notes provided by artificial sweeteners including aspartame, Saccharin, acesulfame K (Acesulfame potassium), sucralose and cyclamate; and including... | 11/11/2010 |
| 20100278976 | FROZEN FOOD PRODUCTS, EMULSIFYING SYSTEMS, AND RELATED METHODS The present invention relates to frozen food products, such as ice creams, comprising special emulsifying systems. The emulsifying system preferably contains mono esters of 5 propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emu... | 11/04/2010 |
| 20100278978 | Reduced Milk Fat Non-standardized Milk Chocolate (Milk Fat Free/Low Milk fat) and Standardized Reduced Milk Fat Milk Chocolate with Improved Health Characteristics A reduced milk fat, reduced sugar, improved health characteristic, higher antioxidant content, improved taste, texture, melt, and creaminess non-standardized milk chocolate that can have a milk fat content of 0% to 8% and is blended with a standardized chocolate, an edi... | 11/04/2010 |
| 20100266735 | HEAT-EXPANDED FOOD PRODUCTS This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion... | 10/21/2010 |
| 20100233347 | Food compositions having a realistic meat-like appearance, feel, and texture The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from abou... | 09/16/2010 |
| 20100227038 | BATTER SHAKING APPARATUS A kitchen shaking apparatus includes a housing, a controllable oscillating actuator contained in the housing, a platform mechanically coupled to the controllable oscillating actuator, and a plurality of adjustable coacting restraining arms operably coupled to the housin... | 09/09/2010 |
| 20100196549 | MICROENCAPSULATED CITRUS PHYTOCHEMICALS AND APPLICATION TO SPORTS DRINKS Methods are disclosed for fortifying a sports drink with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus p... | 08/05/2010 |
| 20100196532 | NOVEL FUNCTIONAL FOOD PRODUCT CONTAINING A SPECIFIC FIBRE MIXTURE The present invention relates to a fluid or semifluid food product, stable over time, containing a ternary mixture of viscosifying and non-viscosifying hydrosoluble fibres, and non-hydrosoluble fibres, and maintaining significant viscosity during digestion.... | 08/05/2010 |
| 20100189866 | RETORTABLE DAIRY BASE Dairy bases, methods of making the dairy bases, and food products comprising the dairy bases are disclosed. The dairy bases comprise a heat-stable dairy protein component, a stabilizer component, an oil component, and a liquid component. The dairy bases comprise a stabl... | 07/29/2010 |
