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| Number | Title | Issue Date |
| 7597917 | Shaped snacks made from baked dough crumbs The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small a... | 10/06/2009 |
| 7435439 | Edible temporary tattoos An ink-based image is releasably printed onto a substrate for transferring to the skin. Flavoring is incorporated with the ink-based image, yielding a selected scent and taste. Unlike generally known candy flavored appliques, the flavored ink tattoo has a long shelf... | 10/14/2008 |
| 7404978 | Wafer half-shell, a method for its preparation, and a food product including it A wafer half-shell is described which has a mouth delimited by at least one annular surface and one or more side walls, in which the mouth surface and the surfaces of the side wall have a substantially smooth surface finish. Preferably the outer surface of the side ... | 07/29/2008 |
| 7339136 | Bread impaling cooking utensil The present invention features a cooking utensil for creating an elongated cavity in a bread item, wherein a meat item may be inserted. The cooking utensil comprises a bread-impaling spike supported by and extending from a base member, wherein the bread-impaling spi... | 03/04/2008 |
| 7288214 | Coagulation solution for causing coagulation of a collagen Described is a coagulation solution suitable for causing coagulation of a collagen-containing casing of a co-extruded food product. This coagulation solution comprises a highly soluble inorganic salt. The pH of the coagulation solution is adjusted using a buffer sol... | 10/30/2007 |
| 7282232 | Bonded fibrous sheet material The present invention refers to a method of producing a porous bonded fibrous sheet material comprising: (i) treating a porous fibrous substrate which is comprised of cellulosic fibers and which has a moisture content of less than 10% by weight with a gum and a cros... | 10/16/2007 |
| 7270843 | Method and device for coating a product A device and a method used when coating a wafer is described. The fluid coating is provided by an inside coating as well as an edge coating. The fluid chocolate in a container is stirred by displacing a vat up and down. During this displacement, the vat will be brou... | 09/18/2007 |
| 7252848 | Flavored oil-in-water emulsions for food applications The invention concerns an acidic butter oil-in-water emulsion of a lipophilic substance capable of imparting, improving or modifying the flavor properties of a composition to which it is added. These emulsions are particularly stable due to the presence of a combina... | 08/07/2007 |
| 7253253 | Method of removing contaminants from plastic resins A method for removing contaminants from synthetic resin material containers using a first organic solvent system and a second carbon dioxide system. The organic solvent is utilized for removing the contaminants from the synthetic resin material and the carbon dioxid... | 08/07/2007 |
| 7241469 | Formulation and process to prepare a pre-formed filing unit The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consum... | 07/10/2007 |
| 7223428 | Method of embossing chocolate products Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices. ... | 05/29/2007 |
| 7214396 | Confectionery product containing functional ingredients and method of making and using The invention relates to a confectionery product that includes at least one functional ingredient that has a casing and a filling enclosed within the casing. The filling includes at least one confectionery material having properties that confer to the filling a perc... | 05/08/2007 |
| 7211283 | Encased food products with contrasting components A food product that includes a casing of a gelatin-free, water-based, set hydrocolloid gel that forms an enclosure, and at least one solid, liquid, soft or particulate center enclosed by the casing. The casing is made of a carageenan, alginate, agarose, gellan gum, ... | 05/01/2007 |
| 7194981 | Rawhide pet chew A rawhide pet chew is made by folding a first sheet of rawhide around at least a second sheet of rawhide and a third sheet of rawhide. The second and third sheets of rawhide are flavored to be appetizing to a pet, and the flavoring may impregnate the second and thir... | 03/27/2007 |
| 7163706 | Ventilated closure strips for use in packaging food products A method of packaging a food product for retail sale includes forming a bag of sheet material and inserting a food product into the bag. The bag includes a ventilated, reclosable closure arranged to secure the bag against loss of bag contents that has first and seco... | 01/16/2007 |
| 7067167 | Method for making sweet cookie dough having an imprinted surface Rapid, efficient, and systematic processes and apparatuses for making repeatable imprints on multiple, individual sweet dough pieces are provided. An advantage of the process is the ease of making uniform imprints that are aligned with the individual dough pieces as... | 06/27/2006 |
| 7041326 | Food package A food package is provided that includes a compartment in which food items are carried and a holder portion which allows a user to place the food item therein with the food item held in a stationary position. The food holder can serve as a staging area for combining... | 05/09/2006 |
| 7008655 | Process for making a baked cup shaped food product A process for manufacturing a food product, a food product produced thereby and a plant for production of the food product. The food product may have a generally truncated cone shape which allows the product to be stood on its base. The baking mixture is inserted in... | 03/07/2006 |
| 6992172 | Recombinant gelatins The present invention relates to recombinant gelatins and compositions thereof, and methods of producing and using the same. ... | 01/31/2006 |
| 6991836 | Food casing release coating comprising polyglyceryl esters A food casing having an internal surface coating of a dried aqueous emulsion including at least one polyglyceryl ester. The polyglyceryl ester in the coating covers the internal surface of the food casing in an amount of from about 200 to about 1200 mg per square me... | 01/31/2006 |
| 6949137 | Sculpting / modeling material composition A sculpting/modeling medium is provided comprised of a nontoxic premixed loose ground cellulose material present in the amount ranging from 10–15% by weight; a vegetable adhesive present in the amount ranging from 75–85% by weight; and water present in the amoun... | 09/27/2005 |
| 6936291 | Method of producing edible cellulosic films Disclosed is a process for continuous casting of edible cellulose-containing film sheets having unique physical characteristics. The cellulose film sheets have diverse applications in the processed food industry. ... | 08/30/2005 |
| 6902783 | Edible molded bodies, especially flat and flexible tubular films The invention relates to edible molded bodies in the form of a flat or tubular film based on plastifiable biopolymers, the cleavage products or derivatives thereof and/or synthetic polymers from natural monomers, characterized in that they are produced according to ... | 06/07/2005 |
| 6845790 | Easily peelable sausage casing made of fibre-reinforced cellulose hydrate having a non-stick coating on the inside A fiber-reinforced sausage casing having a non-stick coating on its interior surface is described. In particular, the coating on the interior surface of the sausage casing includes the following four active components: a chromium-f... | 01/25/2005 |
| 6824799 | Food product with enhanced crispiness A food product, such as a baked good, having either high molecular weight starch hydrolysate or a crystalline hydrate producing sugar as a sweetening agent. Preferably, the starch hydrolysate has a dextrose equivalent of about 5 to 30 DE, and the crystalline hydrate... | 11/30/2004 |
| 6761944 | Moulded articles of cellulose hydrate with enzymatically modified surface The invention relates to a process for the treatment, in particular for the roughening, of the surface of hydrated cellulose shaped articles, in which at least one cellulase is allowed to act on the surface and is then inactivated permanently. The tubular films modi... | 07/13/2004 |
| 6759069 | Food condiment, composition, method of molding, and method of using A food condiment slice, method of using, composition and method for making, and methods for manufacturing are described. The food condiment slices are used with sandwiches, other food products, and beverages. The food condiment slices may have different structures s... | 07/06/2004 |
| 6753026 | Process for making a range of long shelf life, filled bread snacks A process for making bread snacks with fillings of high water content is disclosed and the snacks have shelf lives at chilled or ambient temperatures of more than six weeks. Baked bread is used as raw material. ... | 06/22/2004 |
| 6746701 | Packaged, stacked, opened pocket bread and method thereof A method of preparation and delivery of pocket bread in which the pocket bread is cut immediately after baking, the walls of the pocket bread are separated along the cut line, and individual pieces of pocket bread are nested one inside another to create a stack. Eac... | 06/08/2004 |
| 6730340 | Edible casing film formulation Edible films incorporating carrageenan in conjunction with Konjac and/or Gellan gums have been prepared as substitutes for edible collagen film currently used in meat processing. Compositions according to the present invention overcome the inherent thermoreversibili... | 05/04/2004 |
| 6713102 | Sugar wafers A sugar wafer batter containing wheat flour, cereal grits, sucrose, and water, optionally with some or all of the sucrose replaced with a reducing sugar; or wheat flour, sucrose, a reducing sugar, and water. The sugar wafer batter is baked to make sugar wafers that ... | 03/30/2004 |
| 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 |
| 6679494 | Checkerboard cookie package game A checkerboard confectionary game that includes a box with a checkerboard pattern disposed on one surface to form a game board and a checkerboard pattern formed on a side surface such that multiple boxes can be positioned to form stacks of boxes with a ch... | 01/20/2004 |
| 6635298 | Method of preparing tortillas from waxy barley cultivars Flour tortillas (i.e. soft tacos and tortillas, wraps, flatbreads) with improved texture and nutritional characteristics represent novel food products that can be processed using flour milled from specific barley cultivars (barley cultivars with waxy star... | 10/21/2003 |
| 6623779 | Intermediate-moisture formed food products made from partially dehydrated fruit and/or vegetables and novel methods of packing thereof The invention relates to intermediate-moisture formed food products made from a mixture of partially dehydrated fruit or vegetable pieces and a gelled matrix such that the water activity in the matrix is substantially equivalent to the water activity of t... | 09/23/2003 |
| 6610344 | Process for making a shaped snack chip The process for making a shaped snack chip uses various components to form a chip having depth such as a bowl-shaped tortilla chip. The chips are formed by sheeting into an initial flat shape. The chips are then passed along for shaping by a mold and plun... | 08/26/2003 |
| 6610337 | Drops of honey Drops of Honey is a capsule made of hydroxymethlcellulose that is filled with honey. Drops of Honey is a food product in which its capsule dissolves in boiling water. This allows for the honey to escape into the beverage of choice, preferably tea. It is a... | 08/26/2003 |
| 6589615 | Thermoplastic food casing A porous food casing consisting essentially of a film of food grade thermoplastic having a plurality of interconnected interstices therein. The interstices are defined by a porosity modifier selected from the group consisting of soybean oil, peanut oil, c... | 07/08/2003 |
| 6589328 | Sponges of hydrocolloids The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore size and structure. Edible products can be produced which... | 07/08/2003 |
| 6558720 | Method for automatically sizing and positioning filling material upon randomly spaced tortillas advancing upon conveyor A manufacturing apparatus produces defined lengths of meat or other filling materials for taquitos, enchiladas, burritos, and other rolled, wrapped, or folded tortilla foods. This apparatus includes a small, upper, filling conveyor that operates in parall... | 05/06/2003 |
