Class 426/317 - Lacteal material

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes wherein the food material contacted is derived
No. of patents: 23
Last issue date: 05/22/2012

Number	Title	Issue Date
8182853	High pressure freezing of frozen desserts A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the cooled mix together with a gas with a pressure of more than 1000 bar, pre...	05/22/2012
6955829	Frozen ice confection A process and apparatus for preparing a frozen ice confection comprising a frozen composition incorporating inclusions in a desired distribution by combining a flow of frozen composition with one or more flows comprising inclusions, in such a way that the flows comp...	10/18/2005
6913382	Treatment of fluids A method for fixing a first fluid within a second fluid which includes the steps of mixing the first and second fluids together and subjecting the first and second fluids to an electric field and a high voltage corona like electric discharge. The method can be used,...	07/05/2005
6780445	System and method for making enhanced cheese A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing ag...	08/24/2004
6534106	Process for molding frozen ice confectionery compositions into articles Molded ice confectionery articles are prepared by delivering a hard ice confectionery composition to a metering device chamber under a pressure greater than atmospheric pressure, keeping the composition in the device chamber under a pressure greater than ...	03/18/2003
6274185	Method of controlling browning reactions using noble gases A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a gaseous mixture containing at least one noble gas, thereby con...	08/14/2001
5997936	Beverage topping The invention relates to a method for preparing a hot beverage having foamed milk-based topping. A frozen concentrated and aerated milk is combined with a liquid to form the beverage. The invention also relates to a product comprising a flavored beverage ...	12/07/1999
5773061	Method and apparatus for making agglomerated product An agglomerated powder is produced in an apparatus where the product is agglomerated in two stages. First, a liquid concentrated feed of the product is atomized by an atomizer in a drying chamber. The fine particles are transferred to a separating device ...	06/30/1998
5580169	Milk jug with froth-forming device for making "Cappuccino" and the like A milk jug with froth-forming device for making cappuccino and the like, including a container body that can be closed with a lid that supports and guides a froth-forming element, which is constituted by a plunger element associated with a rod that protru...	12/03/1996
5518740	Process for the preparation of yogurt based freeze-dried foodstuffs having a solid shape, and products obtained by said process A process for the preparation of yogurt based freeze-dried foodstuffs, said process being characterized in that it comprises the steps of cold mixing the ingredients homogeneously; prefreezing the ingredients and adding to them a gas at a percentage in th...	05/21/1996
5340602	Process for the production of low cholesterol butterfat or butter A process for the production of low cholesterol butter fat or butter by steam treatment, wherein the fat is treated with steam in one or more horizontal or slightly inclined reaction pipes at a temperature of from 195° to 250° C. and at a pressure of fr...	08/23/1994
5271949	Process for preparing a flavor concentrate The present invention relates to a process for preparing a flavour concentrate, involving the steps of: (a) mildly oxidising triglyceride fat, and (b) hydrolysing the triglyceride fat to a degree of hydrolysis exceeding 10%. It was found that flavour concentra...	12/21/1993
5147668	Process of producing a reconstitutable solid lactic acid dried product A process for preparing a solid dried product which is reconstitutable by saliva and storable at room temperature, is described. The product has a lactulose content of below 0.5% by weight (based on the dried product), carbohydrates, lactic acid bacteria,...	09/15/1992
5055315	Frozen product and method of making it Frozen product comprising N2 O hydrate clathrate and method of preparing same....	10/08/1991
5024846	Separation of sterols from lipids A process for separating sterols from lipids, (e.g. cholesterol from butter fat) using sub or supercritical fluids (such as CO2) by dissolving the sterol/lipid mixture in a high pressure physiologically acceptable fluid (either as a high pressu...	06/18/1991
4935255	Controlled headspace gas packaging of aseptic dairy products while maintaining fat emulsion stability A process is disclosed for the aseptic packaging of fluid dairy products having improved stability and flavor. A selected gas is injected into the sterile milk or other fluid dairy product. The resulting milk-gas mixture is then filled into a container un...	06/19/1990
4919960	Process of making a carbonated liquid dairy product There is provided a method of carbonating a liquid dairy product ot which another liquid food ingredient is added in admixture by heating the mixture to between 160° F. and 200° F. for 5 seconds to 30 minutes, to form a buffer of the indigenous ash of t...	04/24/1990
4670283	Method for shaping ice creams and food articles of creamy consistency The invention is concerned with the technical field of food article processing, and in particular relates to a method for shaping ice creams and articles of creamy consistency. The technical problem to be solved was that of quickly and accurately shaping ...	06/02/1987
4659575	Method and apparatus for entraining gas in ice cream mix An overrun-producing gas such as nitrous oxide is introduced into a lower portion of a tank containing unfrozen ice cream mix at elevated pressure, until sufficient gas is entrained in the ice cream mix to provide the desired overrun. The gas may be colle...	04/21/1987
4369189	Novel unsymmetrical formamidine-sulfenylated carbamate compounds Novel unsymmetrical formamidine-sulfenylated carbamate compounds exhibit broad-spectrum insecticidal, miticidal and nematocidal activity....	01/18/1983
4351849	Foraminous mat products Spray dried products exhibiting improved dispersibility in solvent medium are obtained from a highly porous foraminous mat. The mat is comprised of a multiplicity of spheroidal dry particles bonded or fused together in an aggregate form. The fused particl...	09/28/1982
4272558	Method and apparatus for producing a cellular product A method and apparatus for producing a cellular product, such as cellular chocolate, in which the first component of the product, e.g. the chocolate, in liquid form, has introduced into it a second gaseous component which is largely soluble in the liquid ...	06/09/1981
3934045	Process for preserving bread and bakery products with sorbic acid Process for preserving bread and bakery products with sorbic acid by adding to the dough before baking a coarsely crystalline sorbic acid....	01/20/1976

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Class 426/317 - Lacteal material