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| Number | Title | Issue Date |
| 7718207 | Process for the preparation of smoke-impregnated tubular casings A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, a... | 05/18/2010 |
| 7282229 | Article and method for browning and flavoring foodstuffs An article that indirectly browns and/or flavors foodstuff, a method of indirectly browning and/or flavoring foodstuff, and a browned and/or flavored foodstuff, provided by the article are disclosed. More specifically, the articles and processes to brown and/or flav... | 10/16/2007 |
| 7279189 | Stabilized natural blue and green colorants A natural blue colorant solution comprising red cabbage liquid, aluminum sulfate and sodium bicarbonate is disclosed. The pH of the colorant solution is in the range of 3.8 to 4.2 and can be used to provide a blue hue when incorporated into products having a pH grea... | 10/09/2007 |
| 7226632 | Method for making rice congee The invention relates to a method for making rice congee wherein crushed rice is chilled prior to addition to boiling water. ... | 06/05/2007 |
| 7195792 | Browning agent A browning agent for foodstuffs having at least two carbonyl groups is disclosed. A method for using the browning agent in or on a substrate is also disclosed. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown pota... | 03/27/2007 |
| 7189423 | pH control of sauces used on acidified pasta or rice A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes by mixing a sauce which has had its pH modified by a mixture of an e... | 03/13/2007 |
| 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 |
| 7144593 | Deodorized colorant of brassicaceae plant A colorant of a plant belonging to the family Brassicaceae which has no or significantly reduced smell originating in the Brassicaceae plant, a colorant formulation containing this colorant, and a process for producing the odorless or almost odorless colorant of the... | 12/05/2006 |
| 7128939 | Pretreatment agent for a fish food The present invention is a pretreatment agent for a fish food which comprises, in a mixture, 1–30% (v/v) of ethanol, 5–25% (w/v) of citrate and 0.5–50% (w/v) of at least one inorganic salt selected from the group consisting of phosphate, carbonate and bicarbon... | 10/31/2006 |
| 7122215 | Composite particles imparting sequential changes in food products and methods of making same Composite particles are provided that impart unique, entertaining optical and/or organoleptic effects in food products when exposed to an aqueous environment. In one embodiment, the composite particles have a least two layers which, when exposed to an aqueous enviro... | 10/17/2006 |
| 7090879 | Nutritional formula containing select carotenoid combinations Disclosed are nutritional formulas, including reconstitutable powders, comprising carbohydrate, protein and a lipid component containing a polyunsaturated fatty acid; and from about 0.25 to about 10 ppm, by weight of the total oil content of the infant formula, of a... | 08/15/2006 |
| 7022368 | Process for producing sugars and acids-rich juice and phytochemical-rich juice A method is described for processing fruit or vegetables, e.g., cranberries, into two different juices. One of the two juices has a relatively high level of phytochemicals and a relatively low level of sugars and acids. The other of the two juices has a relatively l... | 04/04/2006 |
| 6998370 | Washing agent for removing residual pesticide of vegetables The present invention is to provide a washing agent for removing a pesticide in a vegetable consisting a predetermined composition prepared by a preparation process, wherein said preparation process comprises the steps of a) providing a first solvent which is a basi... | 02/14/2006 |
| 6991747 | Radical scavenger A new chromotropic compound, compositions containing such a compound and methods of using such compound, such as in a test method for identifying the presence of free radicals, are disclosed. ... | 01/31/2006 |
| 6965005 | Mold inhibitor integrated within a matrix and method of making same The invention provides a composition useful in the construction industry for the prevention or remediation of mold growth in a man made structure. The composition contains an extruded milo matrix incorporating terpenes, phytoalexins, calcium propionate or combinatio... | 11/15/2005 |
| 6939572 | Confectionery composition A blue anthocyanin and granulated sugar composition, in which a hard coated confectionery item comprising a core and at least one layer of the composition are provided together with a process for manufacturing the hard coated confectionery item and a syrup containin... | 09/06/2005 |
| 6939937 | Mold inhibitor integrated within a matrix and method of making same A mold inhibitor integrated within a matrix and a method of making the same are disclosed. The matrix is preferably made of a processed sorghum grain, and preferably from hybrids of Milo. The grain is subjected to decortication and extrusion. Agents are added to the... | 09/06/2005 |
| 6936292 | Deodorized yellow colorant of safflower A Carthamus yellow colorant which has no or significantly smell originating in safflower, and a colorant formulation containing this colorant. Namely, a Carthamus yellow colorant which has a concentration of aroma components (acetic acid, isovaleric ac... | 08/30/2005 |
| 6916381 | Process for the production of invert liquid sugar A process for the production of liquid sugar by forming a sugar solution of water and natural sugar containing juice, adjusting the pH of a sugar solution to the range of from 1.0 to 2.0 to obtain an inverted juice, filtering the inverted juice, decolorizing the inv... | 07/12/2005 |
| 6911223 | Beverages having L-ascorbic acid with stability of color and clarity An aqueous beverage solution includes L-ascorbic acid and EDTA. The resulting solution is free of sufficient constituents which could mask color change due to oxidation of the L-ascorbic acid. A color and/or turbidity of the beverage is substantially stable over a d... | 06/28/2005 |
| 6905715 | Cocoa solids having a high cocoa procyanidin content The present invention is directed to a method of processing a fat-containing bean, e.g., cocoa beans, for producing solids comprising active polyphenols and/or fat-containing products, comprising extracting the fat to produce solids and fat-containing products. Addi... | 06/14/2005 |
| 6899907 | Bleach bran and bran products A method of bleaching bran, comprising treating bran with a hydrogen peroxide solution to produce lightened bran having fewer native flavor components is disclosed. In one embodiment, a bleached bran product suitable for admixing with whole wheat flour to produce wh... | 05/31/2005 |
| 6884446 | Article for browning and flavoring foodstuffs An article that indirectly browns and/or flavors foodstuffs, a method of indirectly browning and/or flavoring foodstuffs, and a browned and/or flavored foodstuff provided by the article are disclosed. More specifically, the articles and processes to brown and/or fla... | 04/26/2005 |
| 6881430 | Food coloring substances and method for their preparation A process for modifying the taste and/or odor properties of a food coloring substance having unpleasant taste and/or odor properties is disclosed. There is also provided a process for obtaining a blue non-bleeding color that seems approvable by most health authoriti... | 04/19/2005 |
| 6875457 | Method of preventing browning or darkening of fish and method of treating browned or darkened fish The present invention relates a method of preventing the browning or darkening in fish so as to provide fish having color which is the same as that of the freshly caught fish. The present invention also relates to a method of preparing food from such fish. ... | 04/05/2005 |
| 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 |
| 6833144 | Cold water infusing leaf tea A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidize gallic acid and other compounds ... | 12/21/2004 |
| 6811801 | Methods and compositions for brightening the color of thermally processed nutritionals In accordance with the present invention, it has been discovered that the addition of lutein compounds to thermally processed nutritionals brightens the nutritional resulting in a more appealing color. Thermally processed liquid and powder nutritionals typically pre... | 11/02/2004 |
| 6787172 | Method of making flavedo powder for enhancement of orange juice and products thereof Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is washed with an organic solvent ... | 09/07/2004 |
| 6777012 | Seafood preservation process The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionall... | 08/17/2004 |
| 6709688 | Pigment This invention relates to a new pigment in feed for salmonides, a new feed comprising this pigment and use of this pigment. The pigment comprises a diester of astaxanthin prepared with an omega-3 fatty acid and/or a short chain carboxylic acid. By this invention a p... | 03/23/2004 |
| 6630186 | Drinks containing cochineal colorant and method of preventing discoloration thereof The present invention provides a cochineal pigment-containing beverage comprising nigerooligosaccharide and an anti-fading method for a cochineal pigment-containing beverage comprising adding thereto nigerooligosaccharide.... | 10/07/2003 |
| 6572906 | Method for inhibiting fading of a natural pigment using nigerooligosaccharide or maltooligosaccharide or panose with or without an antioxidant The present invention provide an anti-fading agent for a pigment, characterized by comprising as active ingredients at least one oligosaccharide selected from the group consisting of nigerooligosaccharide, maltooligosaccharide and panose, when so required... | 06/03/2003 |
| 6509044 | Stable, optically clear compositions A process for preparing an aqueous composition for the preparation of optically clear products, especially beverages, having enhanced stability in syrup and bioavailability for human or animal healthcare. The compositions include an oil soluble ingredient... | 01/21/2003 |
| 6500476 | Preservation compositions and process for mushrooms Preservative compositions using GRAS (generally recognized as safe) ingredients are incorporated into a commercially viable three-stage preservation process for mushrooms. The process includes contacting the mushrooms with a high pH solution for microbial... | 12/31/2002 |
| 6482450 | Cold water infusing leaf tea A method for preparing a cold water infusing leaf tea. Green tea leaves are macerated, treated with tannase, fermented in the presence of hydrogen peroxide in an amount that is sufficient to activate endogenous peroxidases to oxidise gallic acid and other... | 11/19/2002 |
| 6391372 | Stabilized annatto-caramel food colorant for RTE cereal Annatto-caramel food colorant blends having a pH of about 9.1 to 10 that exhibit improved stability against precipitation and provide a rich brown color are particularly useful for use in RTE cereals. The blends are characterized by low ammonia contents (... | 05/21/2002 |
| 6383541 | Acidified metal chlorite solution for disinfection of seafood The present invention provides a method for the disinfection of seafood. The inventive method includes the steps of (a) preparing a concentrated aqueous solution of a chlorine dioxide liberating compound having a concentration of from about 0.2% to about ... | 05/07/2002 |
| 6379693 | Trivalent chromium complex compound and milk product containing the same The present invention is related to a method of producing a trivalent chromium complex compound by heating a trivalent chromium compound and lactoferrin together. The trivalent chromium complex compound can be added into milk to obtain trivalent chromium ... | 04/30/2002 |
| 6365212 | Method of making a flavedo powder for enhancement of orange juice and product thereof Disclosed are improved orange juice products and processes of preparing the products. Included is a natural enhancement powder which originates from the flavedo of citrus peel such as orange peel or tangerine peel. The peel flavedo is dried and reduced in... | 04/02/2002 |
