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| Application No. | Application Title | Issue Date |
| 20120128850 | FORTIFYING NON-FAT FOOD PRODUCTS WITH POLYUNSATURATED FATTY ACIDS According to one embodiment, a food product comprises a non-fat base, one or more polyunsaturated fatty acids, and one or more stabilizing ingredients. The stabilizing ingredients are selected to reduce the rate at which the polyunsaturated fatty acids oxidize in the no... | 05/24/2012 |
| 20120128841 | Composition There is described a method for the prevention, mitigation or slowing of the discoloration of produce (fruit) the method comprising: (i) an optional first step of pre-dipping the produce in a chelating agent; and (ii) treating the optionally pre-dipped produce with an e... | 05/24/2012 |
| 20120128830 | NOVEL LOW SODIUM SALT COMPOSITION The present invention relates to novel and unique low sodium salt compositions and the methods used to make them. The low sodium salt compositions include a combination of sodium chloride and non-sodium chloride without modifiers, flavorants, or masking-agents. The uniq... | 05/24/2012 |
| 20120128851 | NOVEL MICROALGAL FOOD COMPOSITIONS The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good... | 05/24/2012 |
| 20120107478 | Omega-3 Fatty Acid Enriched Baked Foods and Bar Composition The present invention relates to compositions and methods for producing baked food compositions and bar compositions with a quantity of long chain fatty acids. Specifically, the baked food compositions and bar compositions comprise a quantity of stearidonic acid (SDA) e... | 05/03/2012 |
| 20120071567 | FRUIT FLAVORED COCOA BUTTER BASED CONFECTION A fruit flavored confection made of a fruit based anhydrous component, along with sweeteners dairy and suitable confectionary fat wherein the intimate incorporation of the fruit based component and the acidic pH of the confection results in a vibrant fruit flavor profil... | 03/22/2012 |
| 20120035263 | CONDIMENT The present invention relates to a condiment comprising an emulsion of an aqueous phase and an oil or fat phase, the emulsion comprising a potato protein protease inhibitor isolate. The invention further relates to a method for preparing a condiment according to any of ... | 02/09/2012 |
| 20120027787 | PLANT DERIVED SEED EXTRACT RICH IN ESSENTIAL FATTY ACIDS DERIVED FROM PERILLA SEED: COMPOSITION OF MATTER, MANUFACTURING PROCESS AND USE A composition of matter comprises a shelf stable, super critical, CO2 fluid extracted seed oil derived from a cracked biomass of perilla frutescens, the seed oil comprising from about 60 to about 95 percent w/w of PUFAs in a ratio of from about 4:1 to ... | 02/02/2012 |
| 20120027906 | Method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients A method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients. The meat is cooked, blanched, boiled, roasted, or baked during a precooking process before being freeze-dried.... | 02/02/2012 |
| 20110305811 | STABILIZATION OF OMEGA-3 FATTY ACIDS IN MILK A food or beverage composition suitable for human consumption includes a cow's milk that has been supplemented and homogenized with an omega-3 fatty acid-containing milk supplementation oil, in which a milk supplementation oil includes one part by weight of an EPA/DHA f... | 12/15/2011 |
| 20110300265 | Pan release compositions for preparation of long shelf life, bakery products The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release agent comprising an essential oil... | 12/08/2011 |
| 20110293678 | Micellarly integrated oxidation protection for natural dyes In order to formulate natural dyes, which are insoluble or sparingly soluble in water, in such a way that the dye is protected against oxidation, also and in particular after being incorporated into the end product with dilution, and which as a replacement for azo dyes ... | 12/01/2011 |
| 20110281007 | Soluble Oat or Barley Flour and Method of Making Utilizing a Continuous Cooker Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour.... | 11/17/2011 |
| 20110275592 | EMULSION COMPOSITION AND FOOD AND COSMETIC PRODUCTS CONTAINING THE EMULSION COMPOSITION The invention provides an emulsion composition obtained by mixing an oil phase containing a carotenoid having a melting point of 100° C. or more as detected when it is contained in an oil; and an aqueous phase containing a polyglycerol fatty acid ester and a nonionic e... | 11/10/2011 |
| 20110262595 | ANTIOXIDANT NUTRITIONAL SUPPLEMENT Disclosed is an antioxidant nutritional supplement including a vegetable mixture and a fruit mixture each having an antioxidant effect as indispensible ingredients. Since the antioxidant nutritional supplement is not a drug, it may have a low price and it may not have m... | 10/27/2011 |
| 20110250299 | ORGANOGEL COMPOSITIONS AND PROCESSES FOR PRODUCING The present invention is directed towards organogel compositions comprising a phospholipid composition. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in ... | 10/13/2011 |
| 20110244103 | Low Sodium Salt Composition The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation o... | 10/06/2011 |
| 20110236543 | Method for Producing a Low Sodium Salt Composition The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation o... | 09/29/2011 |
| 20110160311 | Sweetness Enhancers, Compositions Thereof, and Methods for Use Disclosed herein are sweetener compositions comprising at least one sweetener and at least one sweetness enhancer chosen from terpenes (such as sesquiterpenes, diterpenes, and triterpenes), flavonoids, amino acids, proteins, polyols, other known natural sweeteners (such... | 06/30/2011 |
| 20110159157 | Process for Producing Vegetable or Fruit Pulp or Puree Packaging Vegetable or fruit pulp is produced by treating pieces of fruit or vegetable so as to obtain a purée; keeping the purée under agitation conditions at a temperature ranging from room temperature to 60° C. for 5-40 minutes, at a pH from 2.6 to 2.9; filling the purée i... | 06/30/2011 |
| 20110151090 | SORGHUM ANTIOXIDANT FOOD PRODUCT The present invention is related to processes for the manufacture of a cereal product having an improved anti-oxidant content with high ORAC values and the product thereof. In addition, the present invention relates to a method of using this product to increase the anti... | 06/23/2011 |
| 20110135790 | Liquid Bread Improver, The Use And The Process For Producing Thereof The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use thereof,... | 06/09/2011 |
| 20110111087 | FOOD AND BEVERAGE SUPPLEMENT Compositions obtained from vegetation water from olives as an additive and methods for using the compositions as an antibacterial and/or antioxidant are described. Included are olive-derived biophenol and hydroxytyrosol-rich compounds.... | 05/12/2011 |
| 20110105433 | LECITHIN AND LC-PUFA The present invention relates generally to the prevention/and or stopping of the generation of off-flavours in food products. In particular is the present invention directed to the formulation of lipid raw material mixes and food products containing long chain polyunsat... | 05/05/2011 |
| 20110104338 | Food Product Pertaining To A Filling-And-Cracker Sandwich A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, the cracker-and-filling sandwich is sized and comprised of ingredients s... | 05/05/2011 |
| 20110097448 | Protein Hydrolysate Compositions Stable Under Acidic Conditions The present invention provides protein hydrolysate compositions, processes for making protein hydrolysate compositions, and food products comprising protein hydrolysate compositions. The protein hydrolysate compositions generally comprise a mixture of oligopeptides havi... | 04/28/2011 |
| 20110097470 | HIGHLY ACTIVE ANTIOXIDANT BASED ON TREHALULOSE The invention provides an improved antioxidant for food, animal feed, cosmetics and pharmaceuticals, as well as compositions that contain this antioxidant as preferably the only additive having an anitoxidative effect.... | 04/28/2011 |
| 20110086149 | OIL COMPOSITION AND METHOD FOR PRODUCING THE SAME This invention relates to a corn oil composition comprising unrefined corn oil having a free fatty acid content of less than about 5 weight percent, and methods for producing the same.... | 04/14/2011 |
| 20110070337 | Reduced Calorie Soy Beverage In one embodiment, a method comprises selecting ingredients including a natural, high-intensity sweetener, a dairy milk or a non-dairy milk base, and one or more other ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional... | 03/24/2011 |
| 20110070347 | COMPOSITION FOR BLOCKING INTERFIBRILLAR SPACES IN MEAT AND MEAT TREATMENT METHODS USING SAID COMPOSITION The invention relates to a gluten-free composition that acts as an agent for blocking interfibrillar spaces in meat tissue and to a method for forming a ‘cover’ which, during cooking, provides an increase in the vapour pressure inside the fillet or piece of meat and... | 03/24/2011 |
| 20110052760 | SOUP OR SAUCE COMPOSITION AND PROCESS FOR ITS PRODUCTION A soup or sauce comprising: water; one or more components selected from meat ingredients, vegetable ingredients and carbohydrates; and from 0.5 to 20% by weight added fat, wherein said fat comprises at least 5 to 35% by weight pinolenic acid.... | 03/03/2011 |
| 20110052753 | COMPOSITIONS AND METHODS FOR INFLUENCING RECOVERY FROM STRENUOUS PHYSICAL ACTIVITY Compositions and methods for influencing the recovery of an animal from the effects of strenuous physical activity. The compositions generally comprise about 4% to 6% readily absorbable carbohydrate; about 10% to 30% maltodextrins; about 20% to 50% starch, for a total o... | 03/03/2011 |
| 20110045125 | DRESSING COMPOSITION A dressing composition comprising a fat phase, said fat phase comprising from 5 to 35% by weight pinolenic acid or a derivative thereof. There is also disclosed a process for preparing the dressing composition and the use of the dressing composition for a nutritional be... | 02/24/2011 |
| 20110045126 | DRESSING COMPOSITION A dressing composition comprising a fat phase, said fat phase comprising at least 90% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a process for making the dressing composition, and also the use of the dressing composition fo... | 02/24/2011 |
| 20110039001 | METHOD FOR OBTAINING PLANT-BASED BEE FEED AND RESULTING PRODUCT The invention relates to a method for obtaining plant-based bee feed and to the resulting product. The invention can be used to obtain a product with no production ceiling, which can be used to feed bees, providing all of the necessary nutrition contained in a honey and... | 02/17/2011 |
| 20110039002 | SPRAY-DRIED EMULSION The present invention describes an edible spray-dried particulate composition comprising a solid non-lipid carrier and an oil phase, wherein (i) said oil phase being capable of being released from the carrier on contact with an aqueous medium to form an oil-in-water emu... | 02/17/2011 |
| 20110033594 | Edible oil having excellent storage stability, and method for production thereof Disclosed is an edible oil which is hardly deteriorated by oxidation and therefore has excellent storage stability. Also disclosed is a method for producing the edible oil. A nitrogen gas in the form of nanobubbles each having a diameter of less than 1000 nm (1 μm) and... | 02/10/2011 |
| 20110027443 | FAT OR OIL COMPOSITION CONTAINING OLEIC ACID, LINOLEIC ACID, LINOLENIC ACID, AND LONG-CHAIN HIGHLY UNSATURATED FATTY ACID The purpose of the present invention is to provide a fat or oil composition that can be protected from the off-flavor of the fish oil for a long period of time, and can be used in usual cooking without any problems. Thus, the present invention is related to a fat or oil... | 02/03/2011 |
| 20110028434 | LONG-CHAIN POLYUNSATURATED FATTY ACIDS (LC-PUFA) IN MATERNAL NUTRITION DURING PREGNANCY AND LACTATION The present invention relates in general to maternal food compositions. In particular, the present invention relates to maternal food compositions comprising LC-PUFA and their uses. Embodiments of the present invention relate to maternal food compositions comprising a s... | 02/03/2011 |
| 20110027394 | Cross-Linked Biopolymers, Related Compounds and Methods of Use The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting impro... | 02/03/2011 |
