Did You Know...
...that one person who claimed to be the inventor of the television is Russian emigre Vladimir Zworykin? In 1929 David Sarnoff, founder of RCA, asked Zworykin what it would take to develop TV for commercial use. He said: a year and a half and $100,000. In reality, it took 20 years and $50 million! Before his death in 1982 at the age of 92, Zworykin said of his invention: "The technique is wonderful. It is beyond my expectations. But the programs! I would never let my children even come close to this thing."
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| Application No. | Application Title | Issue Date |
| 20120082767 | Process for reducing oil and fat in cooked food with pea protein A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.... | 04/05/2012 |
| 20120070548 | Crispy French Fries Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatmen... | 03/22/2012 |
| 20120070539 | Crispy french fries Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatmen... | 03/22/2012 |
| 20120052169 | SERIAL COOKING METHOD AND SYSTEM A method and system for producing fried food slices with reduced oil content is disclosed. The raw food slices are optionally washed, precooked, fried in hot oil, and then drained at a reduced pressure.... | 03/01/2012 |
| 20120027914 | IMMUNOPOTENTIATING FERMENTED FOOD OBTAINED FROM FRUCTAN-CONTAINING FOOD A fermentation product (fermented food) that has high functionality by subjecting a fructan-containing material (in particular, a material including garlic or rakkyo containing fructan at a high concentration) directly to lactic acid fermentation without performing a he... | 02/02/2012 |
| 20120009314 | REDUCTION OF ACRYLAMIDE FORMATION The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product.... | 01/12/2012 |
| 20120009307 | PROCESS FOR REDUCING THE ACRYLAMIDE CONTENT OF HEAT-TREATED FOODS The present invention relates to a process for reducing the acrylamide content of heat-treated foods compared with corresponding conventional heat-treated foods.... | 01/12/2012 |
| 20120009313 | Friable, baked potato pieces and process Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and textures is achieved. To avoid damage to the discrete potato pieces that a... | 01/12/2012 |
| 20110287161 | PROCESS FOR PRODUCING INFANT FOOD PRODUCTS An UHT asceptic process for producing a range of infant food products comprises at least two steps, wherein, in a first stage, vegetables are cooked and meat or fish is cooked separately from the vegetables to provide pre-cooked ingredients are mixed and submitted to UH... | 11/24/2011 |
| 20110256277 | PROCESS FOR MAKING A HEALTHY SNACK FOOD The present invention is directed towards a method for making a healthy snack food having an appearance and taste similar to conventional fried snack products without the use of an oil-flying process. The method of the present invention includes the steps of providing f... | 10/20/2011 |
| 20110151076 | Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets In order to reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which, the structure of the raw complex carbohydra... | 06/23/2011 |
| 20110123679 | METHOD AND KIT FOR FLAVORING SNACKS A method for flavoring a shaped snack has the steps of: providing an outer package, providing a tray sealed within the outer package, providing a plurality of shaped snacks arranged in the tray, and providing a flavoring package with a flavoring therein. The method also... | 05/26/2011 |
| 20110104345 | METHOD OF REDUCING ACRYLAMIDE BY TREATING A FOOD INGREDIENT Disclosed is a method for making low acrylamide food ingredients. When the treated food ingredient powders or flakes made by the present invention are used to make a low moisture, shelf stable food product, the level of acrylamide will be lower than if untreated food in... | 05/05/2011 |
| 20110081475 | POTATO PRODUCTS WITH ENHANCED RESISTANT STARCH CONTENT AND MODERATED GLYCEMIC RESPONSE AND METHODS THEREOF This application relates to compositions comprising whole-tissue potato products with enhanced resistant starch (RS) content and reduced estimated glycemic index values. Methods of preparing and using whole-tissue potato products with enhanced resistant starch (RS) cont... | 04/07/2011 |
| 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 |
| 20110076381 | PROCESS FOR PRODUCING BAKED POTATO SLICES WITH EXPANDED TEXTURE A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expan... | 03/31/2011 |
| 20110052763 | USE OF SOLUBLE TOMATO SOLIDS FOR REDUCING THE SALT CONTENT OF FOOD PRODUCTS The present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (STS) to said food product and reducing the amount of salt n... | 03/03/2011 |
| 20110052784 | PROCESS FOR MANUFACTURING FROZEN FRENCH FRIED POTATO SEGMENTS FOR OVEN RECONSTITUTION A process for preparing par-fried and frozen potato products whereby the process consists of peeling, cutting the potato into segments, oil blanching the segments at a temperature of between 110° C. and 150° C., preferably between 130° C. and 140° C., for between 2 ... | 03/03/2011 |
| 20110045157 | FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT The invention provides a method for the production of a food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous... | 02/24/2011 |
| 20100310754 | ALTERNATIVES TO FRENCH FRIES The present technology concerns the creation of healthy and appealing new foods made from tubers, such as healthy French Fries, and potato rings that have low surface area-to-volume ratios than the surface area-to-volume ratio of conventional potato products.... | 12/09/2010 |
| 20100255176 | BAKED POTATO PRODUCTS AND PROCESS FOR PREPARING SAME The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will b... | 10/07/2010 |
| 20100233331 | Potato with Enhanced Resistance to Greening and Decay and Infusion Process to Obtain Such Resistance Greening and decay of potato tubers is inhibited for five or more days of continuous exposure to light, after a treatment mixture comprising effective amounts of natural or ozonated water, food-grade citric acid, food-grade polar lipid or phospholipid emulsifier and foo... | 09/16/2010 |
| 20100199386 | CONTROL OF COLD-INDUCED SWEETENING AND REDUCTION OF ACRYLAMIDE LEVELS IN POTATO OR SWEET POTATO The present invention is directed to methods and compositions to eliminate cold storage-induced sweetening of potato or sweet potato. The invention is accomplished in part by silencing the vacuolar acid invertase gene using RNAi technology. The resulting potatoes withst... | 08/05/2010 |
| 20100166939 | MODIFIED POTATO FLAKES OR MODIFIED POTATO GRANULES, PROCESS FOR PREPARING THEM AND USES THEREOF The present invention relates to a process for preparing modified potato flakes or modified potato granules, comprising the steps of: a) washing potatoes; b) removing the peel and any impurities where applicable; c) optionally cutting the potatoes up; d) optionally blan... | 07/01/2010 |
| 20100143540 | METHOD FOR MAKING A LOW-ACRYLAMIDE CONTENT SNACK WITH DESIRED ORGANOLEPTICAL PROPERTIES A method for making a food product with a low acrylamide content having organoleptical properties, comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar... | 06/10/2010 |
| 20100136168 | SUPPLEMENTED FRUIT OR VEGETABLE PRODUCT Compositions of supplemented fruit and/or vegetable products as well as methods for making the same are provided. Certain embodiments include supplements of macronutrients and/or micronutrients. Also provided are processes of manufacture and business methods relating to... | 06/03/2010 |
| 20100129504 | NOVEL METHOD FOR PREPARING A FOOD PRODUCT The invention relates to a novel method for preparing a sliced food product comprising a low amount of acrylamide. The food product is preferably of plant origin, such as a tuber or a vegetable, preferably the food product is potato-based. The invention also relates to ... | 05/27/2010 |
| 20100112124 | NOVEL METHOD TO REDUCE COMPOUNDS INVOLVED IN MAILLARD REACTIONS IN THERMALLY PROCESSED PLANT-BASED FOOD PRODUCTS This invention relates to a novel method to prepare a thermally processed plant-based food product containing less detrimental side products of Maillard reactions comprising the step of removing at least one compound involved in Maillard reactions in thermally processed... | 05/06/2010 |
| 20100112177 | OIL STRIPPING FRYER UNIT A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat... | 05/06/2010 |
| 20100104704 | PROCESS FOR REMOVING ACRYLAMIDE AND/OR MELANOIDIN FORMING CELLULAR INGREDIENTS FROM STARCHY PLANT MATERIAL, AS WELL AS PLANT MATERIAL HAVING A REDUCED CONTENT OF ACRYLAMIDE AND/OR MELANOIDINS The present invention relates to a process for removing acrylamide and/or melanoidin forming cellular ingredients from starchy plant material without enabling to remove a considerable amount of starch from the cells by washing, comprising the process steps of: providing... | 04/29/2010 |
| 20100080868 | Mash Process Offering Better Control A method for producing a dehydrated potato product and products incorporating the dehydrated potato product. The method includes macerating uncooked whole potatoes to form a slurry. The resultant slurry is then optionally decanted to remove excess liquid. Then the slurr... | 04/01/2010 |
| 20100055268 | ACIDIFIED FOOD METHODS AND COMPOSITIONS A shelf-stable acidified food product having an edible food and two or more acidulants with sufficient acid to achieve a pH below 4.6. The two or more acidulants are admixed with the edible food in an amount effective to adjust the pH of the food product to the range of... | 03/04/2010 |
| 20100034955 | Fresh fry cooking and handling systems for reducing acrylamides in carbohydrate glycemic foods and preventing carcinogenic contaminants in cooking oil The present invention is directed to methods for reducing acrylamides in carbohydrate glycemic foods without the use of chelating compounds, chemicals, carbonyl group blockers, multivalent cation or other additives. The present invention further includes methods for pre... | 02/11/2010 |
| 20100015319 | PRECISE BREEDING - LOW ACRYLAMIDE FOODS The present invention relates to a new plant breeding process. The process improves the agronomic performance of crop plants by using genetic material that is also used in classical breeding. Instead of sexually recombining entire genomes at random, as is done in classi... | 01/21/2010 |
| 20100015298 | SHELF STABLE FRIED PRODUCT AND PROCESS FOR CREATING THE SAME A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf sta... | 01/21/2010 |
| 20090317520 | Vegetable Containing Food Product and Method of Making A method is disclosed for producing a vegetable containing half product and final product. The vegetable containing food products have a high content of non-potato vegetable puree and can be made to resemble French fries. The vegetable containing food product and half p... | 12/24/2009 |
| 20090304865 | METHODS OF MAKING SNACK FOOD PRODUCTS AND PRODUCTS MADE THEREBY Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the te... | 12/10/2009 |
| 20090291191 | Processed Potato Product A ready to eat potato product having less than 20% fat prepared by frying dehydrated whole potato pieces having between 6.0 and 8.5% moisture to expand the starch in the potato pieces.... | 11/26/2009 |
| 20090280224 | PROCESS FOR PRODUCING BAKED POTATO SLICES WITH EXPANDED TEXTURE A method is disclosed for producing a baked snack chip made from a raw potato slice. The snack chip has a light, crispy, expanded texture similar to the texture of a fried potato chip. It is formed by compressing and heating a partially dried potato slice and then expan... | 11/12/2009 |
| 20090181141 | FLAVOUR RELEASE MATERIAL AND ITS USE IN DIFFERENT FOOD PRODUCTS A flavour release material comprising a vegetable fibrous material with natural or artificial cavities and a solution comprising at least one lipophilic flavouring and at least one lipophilic component, such as an oil or a fat, is disclosed. The disclosed solution is ap... | 07/16/2009 |
