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| Number | Title | Issue Date |
| 8029836 | Non-perishable plant-derived decorative items and methods for making same Non-perishable plant-derived decorative food items are described, as are methods for making such articles. ... | 10/04/2011 |
| 7704538 | Non-sticky, free-flowing comestible and a process for its preparation A non-sticky, free-flowing product comprises a candied or infused, internally-moist, solid comestible having a surface coating comprising as main ingredient a dry starch derivative selected from starch phosphate esters, hydroxyalkyl starches phosphate esters and mix... | 04/27/2010 |
| 7276260 | Inhibition of in pet food products A method of inhibiting the growth of Tyrophagus putrescentiae in a pet food product includes the step of adding at least 0.3% by weight conjugated linoleic acid (CLA) to the pet food product. Specifically, adding conjugated linoleic acid to the pet food produ... | 10/02/2007 |
| 7264835 | Food product and method of preparation Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pi... | 09/04/2007 |
| 7247336 | Nutrition bar with amino acid supplement A fruit-based nutrition bar includes free form amino acids added to the bar as supplements. The nutrition bar may include any number of added ingredients and selected amino acids are incorporated in specific functional amounts and proportions. ... | 07/24/2007 |
| 7223433 | Flour/starch blend for preparing stuffed rolls wrappers The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48% to 52% of high amylose rice starch; from 31% to 36% of high amylose rice flour; from 8% to 12% of potato starch; from 4% to 7% of modified tapioca sta... | 05/29/2007 |
| RE39631 | Process for making free-flowing, coated, frozen food A free-flowing, coated, frozen food and a method for making the same are disclosed. Discrete pieces of a free-flowing frozen food are introduced into a coating vessel where they are agitated to expose their surfaces and to maintain their free-flowing state throughou... | 05/15/2007 |
| 7198811 | Compositions for the preservation of fruits and vegetables The invention discloses compositions for the preservation of fruits, vegetables, partially processed products, other produce and followers. The compositions comprise at least one phospholipase D inhibitor, at least one compound comprising an isoprene subunit, at lea... | 04/03/2007 |
| 7166314 | Method of impregnation of food and vitamin C-containing egg and pidan-like egg obtained by this method The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods i... | 01/23/2007 |
| 7108878 | Process for making microwavable French fries A microwavable crinkle-cut French fry potato includes deep groves and coatings of oil and encapsulated salt. Crinkle-cut potato pieces are prepared with a solids content of 40–50% by weight, frozen, sprayed with oil and coated with encapsulated salt. A carton for ... | 09/19/2006 |
| 7101581 | Food product and related method A food product and related method is provided in which the product is prepared in a manner that allows for optimum removal of food for consumption while retaining the delectable taste of the food and the overall easy storage and disposal of the food product. The foo... | 09/05/2006 |
| 7097869 | Nutraceutical chips and production method thereof In this application are disclosed a method for producing nutraceutical chips, comprising the steps of: preparing a viscous liquid by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treat... | 08/29/2006 |
| 7074445 | Method for adhering large seasoning bits to a food substrate A method for adhering large three-dimensional seasoning bits to a snack food base whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked ... | 07/11/2006 |
| 7074446 | Method for making a dual-textured food substrate having large seasoning bits Method for making a dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first text... | 07/11/2006 |
| 7070722 | Foamable formulation and foam A process for producing a sterile foam for medical or veterinary use is provided. A physiologically acceptable formulation for application to a body as a foam contains a foamable gelling agent. The formulation is foamed and treated with a precipitant which is calciu... | 07/04/2006 |
| 7056544 | Methods for producing potato products The present invention relates to methods for producing consumable products from potatoes, comprising: (a) treating a potato substance with an effective amount of one or more exogenous enzymes selected from the group consisting of an amyloglucosidase, glucose oxidase... | 06/06/2006 |
| 7049360 | Water-soluble or water-dispersible (co) polymers of hydroxyalkyl (meth) acrylates, a process for their preparation, and their use as coating agent, binder and/or film-forming excipient pharmaceutical dosage forms The present invention relates to water-soluble or water-dispersible copolymers obtainable by free-radical polymerization of a) 80 to 20% by weight of hydroxy-C1–C6-alkyl (meth)acrylate and, where appropriate... | 05/23/2006 |
| 7045161 | Method of producing processed food The object of the present invention is to provide a process for producing processed foods, which effectively exert the inherent flavor and taste of food materials, provide superior preservative stability, and keep the original form and color of the food materials; a... | 05/16/2006 |
| 7008665 | Non-brittle dried fruits and vegetables This invention relates to non-brittle dried fruits and vegetables, especially non-brittle freeze-dried fruits and vegetables, and methods for preparing such fruits and vegetables. More specifically, this invention relates to non-brittle dried fruits and vegetables p... | 03/07/2006 |
| 7001633 | Stabilization of cooked and fully hydrated potato compositions The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins fro... | 02/21/2006 |
| 6994803 | Ball grid array module The method according to a preferred embodiment of the present invention mitigates the problem of gold contamination during the SMT assembly operations in the manufacture of Hybrid Multi Chip Modules (HMCM), achieving a high assembly process yield. This target is acc... | 02/07/2006 |
| 6977090 | Method for preserving the natural appearance of fresh and minimally processed fruits and vegetables A method of preserving the natural color and appearance of fresh and minimally processed fruits and vegetables, especially for inhibiting desiccation and/or discoloration of freshly processed vegetables such as carrots, resides in coating the fruit or vegetable with... | 12/20/2005 |
| 6969534 | Process of preparing frozen french fried potato product A frozen French fried potato product possessing unique taste characteristics is manufactured by producing potato pieces having a desired shape, frying the potato pieces, freezing the potato pieces, and applying a topical addition to the frozen potato pieces. The top... | 11/29/2005 |
| 6955850 | Polymeric structures and method for making same Polymeric structures, methods for making same, fibrous structures comprising same and product incorporating same are provided. ... | 10/18/2005 |
| 6932995 | Method for producing bulk confectionery The invention concerns a method for making a chocolate-flavored confectionery which consists in coating at least a particle with alternative layers of fats and powders comprising cocoa. ... | 08/23/2005 |
| 6899906 | Reticulation-free water-dispersible coating composition for food substrates A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the occurrence of objectionable white-lump reticulation. The coating contains ... | 05/31/2005 |
| 6866880 | Cereal grit food product having enhanced shelflife and high protein content The present invention provides a cereal based protein rich product having good texture and taste and having an enhanced shelf life; the present invention also provides a process for the production of the cereal product. ... | 03/15/2005 |
| 6855355 | Colored and/or flavored frozen french fried potato product and method of making A potato product includes potato pieces possessing unique color characteristics through the addition of a food grade color selected from, individually or in combination; xanthine, monoazo, pyrazolone, triphenylmethane, or indigoid color compounds or aluminum salts o... | 02/15/2005 |
| 6800311 | Process for preparing starch coated potato products The present invention provides a process for preparing a potato product with a film-like coating on the outer surface according to the steps of: cutting the potatoes; blanching the potatoes; and coating the potatoes with a dry coating composition comprising at least... | 10/05/2004 |
| 6723364 | Fog treatment method using a liquid composition for treating fruits and vegetables and implementing device The invention concerns a fog treatment method using a liquid composition for treating fruits and vegetables, characterised in that it consists in producing a fog treatment mist consisting of droplets having a temperature ranging between 200 and 280° C. and driven a... | 04/20/2004 |
| 6713100 | Confectionery product comprising vegetables solids A novel, nutritious confectionery product with a taste, texture and color that is particularly appealing to children is disclosed. The food product includes non-cereal vegetable solids and solid fat characterized in that the non-cereal vegetable solids are present i... | 03/30/2004 |
| 6709686 | Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same Potato-based food products tolerable by gluten-intolerant individuals and methods of making and using the same. In one aspect, potato-based food products are formed by methods that include the steps of: (a) heating a potato-based ingredient substantially free of glu... | 03/23/2004 |
| 6692782 | Filled potato product Potato products that retain shred integrity and that are sufficiently thin to fit into a standard toaster have been produced. In some embodiments, the potato products contain a filling. The potato products contain a network of shredded potatoes that enabl... | 02/17/2004 |
| 6562384 | Unified food serving products having persistent crispy crunchy texture Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for restaurant food coating compositions in accordance with the pr... | 05/13/2003 |
| 6537600 | Multiple-stage energy-efficient produce processing system Mobile systems for cleaning and drying produce in order to extend shelf life, are described. Produce cleaning systems (20) are provided that employ plural forms of energy in an ionic liquid-based washing system (22, 24, 26) containing solvents and solutes... | 03/25/2003 |
| 6482455 | Natural source composition for the control of post-harvest pathologies and methods of application The composition contains a fundamental active ingredient consisting of the association of thymol, eugenol and cinnamaldehyde, a secondary active ingredient consisting of the association of cuminaldehyde, geraniol, vanillin, borneol, menthol, anethole, ter... | 11/19/2002 |
| 6479092 | Method and apparatus for infusing fruit with sugar and for obtaining a substantial juice byproduct Method and apparatus for infusing fruits (which may include vegetables) with sugar. The apparatus includes a series of interconnected tanks (10, 12, 14, and 16). A stratified column of infusing liquor is caused to flow from a tank (50) via variable output... | 11/12/2002 |
| 6451362 | Phytoglycogen coated food and process of preparing Phytoglycogen coatings on Ready-to-Eat cereals provide extended bowl life. When added to food surfaces prior to frying, phytoglycogen decreases loss of crispness during post-frying storage, and also improves the appearance and flavor of the fried product.... | 09/17/2002 |
| 6444246 | Cake-resistant, hygroscopically sensitive materials and process for producing the same The resistance to caking of normally hygroscopic materials, such as spray-dried hydrolyzed vegetable protein, upon exposure to high humidity conditions may be improved by increasing the average minimum dimension of the hygroscopic material and a carrier m... | 09/03/2002 |
| 6383535 | Extruded potato casing and method of making A casing dough and food composition and hand held convenience food product comprising potato shreds, cellulose gum and starch, and methods for making same. The casing material may be hollow and filled with savory filling materials. The cellulose gum and s... | 05/07/2002 |
