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Actress Jamie Lee Curtis is a patented inventor - she created a diaper equipped with a premoistened baby wipe. And that's no act!
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| Number | Title | Issue Date |
| 7354613 | Method for treating processed food products Contacting a processed food product with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the product or retards bacterial growth on the product or both reduces bacterial contamination and retards bacterial ... | 04/08/2008 |
| 7273630 | Process for cleaning and disinfecting food products A composition and process for improving the quality of raw food product such as seafood, meat and fowl including a treatment of a bath, rinse, ice blend, steam or spray for preparing the raw food product, such as fresh fish, meat or poultry or produce. Before the tr... | 09/25/2007 |
| 7205016 | Packages and methods for processing food products A method of stacking packages, wherein an upper package has a configuration to avoid touching the contents of a lower package. The finished packages can be stacked within cartons for distribution and shipped long distances without causing damage to the contents of t... | 04/17/2007 |
| 7205015 | Method for producing a jerked meat rawhide chew toy A method for producing a jerked meat rawhide chew toys has steps of forming rawhide chew toys, preparing neat, processing the meat, coating the rawhide chew toys with meat and drying the rawhide chew toys coated with meat. According to the method, the rawhide chew t... | 04/17/2007 |
| 7147799 | Methods of using an oxygen scavenger An oxygen scavenging packet containing an iron-based oxygen scavenger and an electrolyte is set forth in which the rate of uptake of oxygen is increased by virtue of the introduction into the packet of an oxygen uptake accelerator containing water. Methods of increa... | 12/12/2006 |
| 7135196 | Iron compositions Compositions in solid form, such as powders, comprising a mixture of a ferrous salt and a hydroxypyrone maybe used to increase the level of iron in a patient's bloodstream or to treat and/or prevent gastrointestinal infection. ... | 11/14/2006 |
| 7037543 | Method of extending color life of modified atmosphere packaged fresh red meat using plant extracts The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat. ... | 05/02/2006 |
| 7033623 | Mineral absorption enhancer Provided is a mineral absorption enhancing method comprising administering an effective amount of a green coffee bean extract. The present invention can relieve mineral deficiency by using a mineral absorption enhancer which is excellent in safety and has an ... | 04/25/2006 |
| 7025198 | Absorbent pad with controlled rate of wicking The invention provides an absorbent pad for a case-ready package that has a controlled rate of wicking. The packaging comprises a support member, a food product that exudes liquids positioned on the support member, an absorbent pad between the food product and the s... | 04/11/2006 |
| 7026361 | Composition comprising ubiquinone This invention relates to a composition comprising ubiquinone having superior dispersion-stability in an aqueous solution and high bioavailability. The ubiquinone(s) is dispersed and emulsified in an aqueous solution of a water-soluble material in the presence of an... | 04/11/2006 |
| 6926846 | Methods of using an oxygen scavenger An oxygen scavenging packet containing an iron-based oxygen scavenger and an electrolyte is set forth in which the rate of uptake of oxygen is increased by virtue of the introduction into the packet of an oxygen uptake accelerator containing water. Methods of increa... | 08/09/2005 |
| 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 |
| 6589480 | Method for sanitizing a food processing environment A method for sanitizing a food processing environment includes the preparation of an aqueous ozone was solution for use in sanitizing food contact surfaces and food processing work stations. During preparation of an ozone wash solution, ozone off-gas is c... | 07/08/2003 |
| 5652007 | Method of making a cured cherry-containing meat product A meat product containing one or more forms of uncooked cherries is shown. The meat product can be a comminuted meat mixture in which ground or chopped cherries are included in the mixture. Alternatively, cherry juice, or a slurry of cherry juice and cher... | 07/29/1997 |
| 5547688 | Method for feeding an animal ubidecarenone to prevent discoloration of meat and fish A method for maintaining the freshness of meat, fish or processed food made from meat or fish, comprising treating it with ubidecarenone to prevent discoloration thereof. The freshness thereof can be also maintained by giving ubidecarenone to an animal be... | 08/20/1996 |
| 5540942 | Method for preventing discoloration of meat and fish A method for maintaining the freshness of meat, fish or processed food made from meat or fish, comprising treating it with ubidecarenone to prevent discoloration thereof. The freshness thereof can be also maintained by giving ubidecarenone to an animal be... | 07/30/1996 |
| 5490994 | Method of stabilizing the color of the disodium salt of 5,5'-indigotin disulfonic acid The color of the disodium salt of 5,5'-indigotin disulfonic acid (i.e., FD&C Blue No. 2) in aqueous media held in an aluminum container is stabilized by the addition of tannic acids, ortho-phenanthroline, apoferritin.... | 02/13/1996 |
| 5489443 | Process for treating pork cuts with PSE pork and composition thereof Pale, soft and exudative pork (PSE pork) is particulated, an aqueous suspension of the particulated pork is prepared, and the suspension is impregnated into a cut of normal pork.... | 02/06/1996 |
| 5393542 | Process for producing hydroxyacetaldehyde This invention provides a process for producing crystalline hydroxyacetaldehyde precipitated from a complex mixture of products provided by the pyrolysis of a carbohydrate-containing feedstock. The method includes distilling a first condensate under reduc... | 02/28/1995 |
| 5230915 | Process for preparing a powdered cooked cured-meat pigment The pigment responsible for the color of cooked cured-meats has been prepared from red blood cells, directly or indirectly through a hemin intermediate. The process for preparing this pigment includes reacting bovine or hog red blood cells with a nitrosat... | 07/27/1993 |
| 5059444 | Method of producing meat products A method of producing meat products wherein a red color pigment is dispersed throughout a block of meat, the pigment having a discoloration temperature which is higher than the sterilization temperature of the meat, and the block of meat is heated under c... | 10/22/1991 |
| 5004570 | Oil bleaching method and composition for same The present invention contemplates a method for treating oils having undesirable color impurities and an oil bleaching composition suitable for use in this method. The method comprises contacting the oil with the oil bleaching composition for a time perio... | 04/02/1991 |
| 4931297 | Food preservation process utilizing a blend of acidulants This invention relates to a method for sterilization and preservation of food utilizing a blend of food acidulants. Adding blends of glucono-delta-lactone and adipic acid, with or without malic acid and/or citric acid will lower the pH of the food without... | 06/05/1990 |
| 4818548 | Method of treating fresh meat cuts A process for treating and packing fresh meat cuts so that the fresh meat color of the cuts is retained over an extended period of time generally exceeding about twenty days, and microbial deterioration and spoilage of the meat is forestalled for a period... | 04/04/1989 |
| 4806372 | Nitrite-free-curing of bacon and product thereof Bacon is rendered resistant to C. botulinum by curing with an amount of a nitrite-free pickling solution containing salt, glycerine, acetic acid and smoke flavor which imparts about 2-4% salt, 0.5-1.0% acetic acid, 0.5-2% glycerine and 0.3% smoke flavor c... | 02/21/1989 |
| 4788070 | Process for acidifying ground meats Meats having the necessary low-interior-acid level for acid foods and which are more natural, better tasting, and have a better texture than that presently obtained using the encapsulated-acid process can be prepared by a process including the steps of sa... | 11/29/1988 |
| 4753809 | Country ham curing process A novel process for curing whole hams and improved boneless hams comprising the steps of mixing the ham or ham portions with a cure mix; storing the hams for a period of days; smoking the hams; subjecting the hams to ultraviolet light for a period of days... | 06/28/1988 |
| 4735812 | Food browning agent A browning agent particularly for use in microwave cooking comprises collagen, or gelatine hydrolyzed to its constitutent amino acids, plus one or more reducing sugars and alkalis. The collagen preferably is derived from bovine hides. The alkali is prefer... | 04/05/1988 |
| 4683139 | Process for prepacking fresh meat A process for prepacking fresh meat to enhance and improve the consistency of its quality at the point of retail sale, and to increase the shelf life of the meat, such process including the steps of treating the meat with an aqueous solution containing th... | 07/28/1987 |
| 4590079 | Method and composition for preventing discoloration of meat products Discoloration of meat products can be prevented by incorporating ascorbic acids, cystine and/or cysteine, and aspartic acid, and optionally a starch hydrolyzate with a dextrose equivalent of 5 to 30 into meat products.... | 05/20/1986 |
| 4559234 | Meat curing compositions and method of use Compositions for curing meats comprising dinitrosyl ferrohemochrome and at least one antioxidant, at least one sequestering agent and at least one antimicrobial agent. Such compositions bestow similar color, flavor, and microbiological stability as that a... | 12/17/1985 |
| 4556571 | Use of soy products having a reduced beany flavor in meat and other food products The beany flavor of soy products can be reduced by hydrating the soy product with a solution containing a water soluble primary yeast extract prior to incorporating the soy product into a food product, preferably a comminuted meat product.... | 12/03/1985 |
| 4518619 | Preparation of smoke treated, stuffed food casings A shirred tubular cellulosic food casing suitable for imparting smoke color and flavor to food products processed therein is manufactured by treating the external surface of the casing with liquid smoke before shirring and stuffing. After shirring and stu... | 05/21/1985 |
| 4504500 | Method of coating a shirred casing strand with smoke flavor A method of coating at least the internal or external surface of a shirred casing strand for foodstuffs with a smoke flavor comprising placing a liquid smoke flavor solution in contact with a shirred casing strand; applying a pressure to the solution so t... | 03/12/1985 |
| 4463026 | Meat curing brine A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substan... | 07/31/1984 |
| 4463027 | Method of forming a meat curing brine A subtantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substant... | 07/31/1984 |
| 4434187 | Meat curing composition A substantially dry, free-flowing particulated mixture suitable for use in the "dry" and "wet" curing of meat products, such as bacon, and for suppression of N-nitrosamine formation during subsequent cooking of the cured meat products comprising a substan... | 02/28/1984 |
| 4426399 | Preparation of a dehydrated pork rind product A blood-containing rind product is described. The product is a dehydrated haemoglobin-containing pork rind product having a moisture content of less than 15% and a haemoglobin content of up to 50% by weight, which product is substantially color-stable whe... | 01/17/1984 |
| 4416909 | Meat preservation method This invention resides in a composition and method for treatment of meat or poultry with said composition to maintain the color and to preserve same. The composition comprises as essential constituents between about 10 and 40% each of the following materi... | 11/22/1983 |
| 4381316 | Whey protein fortified cured meat and process for preparation Protein fortified cured meat comprising cured intact skeletal meat muscle tissue having incorporated therein a whey protein composition having more than about 30% by weight whey protein on a dry solids basis and processes for preparation of the same.... | 04/26/1983 |
