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| Number | Title | Issue Date |
| 7387646 | Method of protecting organic material from light The present invention relates to a method of protecting organic material, especially from the pharmaceutical, food and nutrition sectors, from light, which method comprises applying to or incorporating in a carrier material a combination of the dye of formula (1) th... | 06/17/2008 |
| 7323201 | Highly soluble form of tricalcium citrate, and methods of its making and use We report herein a composition comprising tricalcium citrate, wherein the tricalcium citrate has an X-ray powder diffraction pattern comprising peaks at 2-theta (2θ) values of about 8.236, about 16.02, about 17.97, about 19.75, about 21.42, about 25.74, and about 2... | 01/29/2008 |
| 7220444 | Packaged beverages Packaged beverages contain the following ingredients: (A) from 0.07 to 0.45 wt. % of non-polymer catechins, (B) from 0.06 to 0.5 wt. % of ascorbic acid or a metal salt thereof, and (C) non-polymer catechingallates. A content weight ratio (C/A) of the non-polymer cat... | 05/22/2007 |
| 7189666 | COgenerating absorbent pads A method and means for enhancing the inner environment of a package containing perishable merchandise include taking a closable package containing perishable merchandise and placing in the package a multi-layered sheet including a plurality of layers comprised of mo... | 03/13/2007 |
| 7144150 | Rinseable splash shield and method of use The present application describes a method for rinsing a splash shield. According to the disclosed method, a vessel containing contents to be mixed is positioned in a mixing machine, and a splash shield is positioned over the opening of the vessel. After the materia... | 12/05/2006 |
| 7112323 | Intracellular proteinacious antimicrobial agents from lactic acid bacteria derived from fermented food samples The present invention is directed bacterial isolates that produce proteinacious antimicrobial agents effective against a variety of food borne pathogens. The invention includes the bacteria, bacteriocin preparations derived from the bacteria and methods by which the... | 09/26/2006 |
| 7105197 | Process for preparing intermediate moisture vegetables Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1) predrying the vegetables to a moisture content of less than about 5 ... | 09/12/2006 |
| 7037539 | Nutritious strawberry fruit juice drink and method of making the same A strawberry juice drink is described along with a method of producing the drink. The drink is made solely from strawberries without being blended with other fruit or fruit flavorings. A blend of strawberries having a Brix reading above 6.5° is pureed and filtered ... | 05/02/2006 |
| 7033630 | Calcium-fortified, grape-based products and methods for making them Methods of making a calcium fortified, tartaric acid-containing product that is essentially free of tartrate precipitates. The tartaric acid concentration of a precursor is adjusted to form an adjusted precursor. An additive comprising a calcium-based compound is mi... | 04/25/2006 |
| 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 |
| 6887505 | Ultra-high temperature pasteurized milk concentrate, package, dispenser and method of producing same An ultra-high temperature pasteurized liquid (UHT) milk concentrate provides a reconstituted milk beverage that tastes like fresh milk. A direct steam injection process is used to form the UHT milk concentrate having at least about 30% by weight, preferably 35% to 4... | 05/03/2005 |
| 6872413 | Method of packing and shipping pickles Pickled products immersed in a pickling solution are packaged in a cardboard box for shipment to customers. The box is lined with a plastic bag to protect the pickled products and pickling solution from contaminants, and to prevent the pickling solution from leaking... | 03/29/2005 |
| 6855358 | Process for addition of a nutraceutical to a beverage The present invention discloses a method of introducing a nutraceutical to a beverage comprising treating a beverage with a primary sterilizing agent, such as ozonation, filling a container with said beverage, adding an amount of a nutraceutical and sealing said con... | 02/15/2005 |
| 6749875 | Fruit and vegetable preservative Minimally processed fruits and vegetables are preserved by use of a flavonoid. Cut and peeled fruits or vegetables are sprayed or dipped in a solution containing a flavonoid and an anti-oxidant such as ascorbic acid, erythorbic acid or alpha lipoic acid. Juices are ... | 06/15/2004 |
| 6699701 | Method and device for sanitation using bacteriophages Methods and devices for sanitation using bacteriophage are disclosed. According to one embodiment of the present invention, a method for sanitation using at least one bacteriophage includes the steps of (1) storing the at least one bacteriophage in a cont... | 03/02/2004 |
| 6635290 | Shelf stable kit for making chili A process for preserving foodstuff by acidifying it with a phosphoric acid water solution. The foodstuff is immersed in the phosphoric acid solution with appropriate time pressure and temperature conditions to result in a state of equilibrium in which a p... | 10/21/2003 |
| 6632805 | Methods for using water-stabilized organosilanes A method of dyeing and treating a substrate using a water-stabilized organosilane. A method of antimicrobially treating a food article. A method of antimicrobially coating a fluid container. A method of antimicrobially coating a latex medical article.... | 10/14/2003 |
| 6623773 | Packaging material for curing or marinating fresh foods during storage at low temperatures A packaging material for packaging a selected fluid-containing fresh food item for providing simultaneous curing or marinating of such food item and storage of the same at normal refrigeration temperatures. A packaging material comprises a substrate suita... | 09/23/2003 |
| 6589581 | Method of making a commercial packaged watermelon juice drink A process for making a commercial packaged watermelon fruit juice drink in which juice extracted from the whole watermelon, except the seeds, is adjusted by adding water, Carrageenan, malic acid, sweetener and natural flavors and then rapidly heated and c... | 07/08/2003 |
| 6551641 | Fish, poultry, meat processing method Processing apparatus and method for fish, poultry and meat products include multiple successive immersions in sanitizing solutions at different successive temperatures within controlled environments to promote low contamination during transfer of product ... | 04/22/2003 |
| 6541054 | Method for releasing sprout suppressant into quantities of potatoes A release device for slowly releasing vapors of a sprout inhibitor into a small package of potatoes is disclosed. The release device includes a container for holding particulate porous media which has absorbed a liquid sprout inhibitor. The container is a... | 04/01/2003 |
| 6461657 | Syneresis suppression in prepared mustards A process is provided for making a prepared mustard product having reduced tendency for syneresis. A slurry is prepared to contain ground mustard seed, water, vinegar, salt and an amount of type JMJ pectin effective to reduce the tendency toward syneresis... | 10/08/2002 |
| 6461633 | Reducing sugar-containing fat emulsion and a method for its sterilization The invention provides a reducing sugar-containing fat emulsion comprising an oil-in-water fat emulsion available upon emulsification of a fat with an emulsifier wherein a reducing sugar and at least one buffer substance selected from among organic acids ... | 10/08/2002 |
| 6406726 | Method and device for preparing animal feed mixtures For preparing cattle feed mixtures, especially pumpable liquid feed mixtures, the feed components are added consecutively to a weighing and mixing container and mixed. Before or while the feed mixture is being prepared, the pH of the mixture is measured a... | 06/18/2002 |
| 6406730 | Process for producing low acid food products The present invention comprises a method and apparatus for treating a low acid food product. The low acid food product is first acidified to produce an acidified food product and then packaged as the acidified food product. The acidifying step comprises a... | 06/18/2002 |
| 6379730 | Method for the prevention of struvite in fish The invention is directed to a method and composition for the prevention of struvite in containers such as cans. The method includes combining a water soluble vitamin selected from the group consisting of pantothenic acid, the calcium salt of pantothenic ... | 04/30/2002 |
| 6329003 | Chicken meat product and method of making A chicken meat product rendered substantially free of pathogenic bacterial species by having an external coating of sodium diacetate substantially free of an adhesive material. The wet coating is retained on the external surfaces of the dressed chicken me... | 12/11/2001 |
| 6298865 | Apparatus and methods for washing the cored areas of lettuce heads during harvest An apparatus and method for washing a plurality of cored lettuce heads as they are harvested in the field is disclosed. The apparatus incorporates a multi-segment hinged conveyer forming a loop, at least one support platform having an opening, at least on... | 10/09/2001 |
| 6287610 | Method for increasing the tenderness of a meat product A method for preserving a food product, such as meat, including the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage ba... | 09/11/2001 |
| 6254919 | Preparation of shelf stable blueberries and moist shelf stable blueberry product A moist, shelf-stable blueberry product is prepared in a form suitable for packaging separately with muffin mixes, breakfast cereal and the like. The preferred product has a moisture content of from about 30 to about 50% and an Aw of from about... | 07/03/2001 |
| 6238717 | Increased stability cottage cheese product An improved cottage cheese product have increased shelf life is provided. A relatively small amount of calcium carbonate is added to the dressing. The calcium carbonate-containing dressing is then blended with cottage cheese curd to form the improved cott... | 05/29/2001 |
| 6231905 | System and method of making a modified atmosphere package comprising an activated oxygen scavenger for packaging meat A packaging system and method utilizes a modified atmosphere package including a first package and a second package. The first package includes a non-barrier portion substantially permeable to oxygen, while the second package is substantially impermeable ... | 05/15/2001 |
| 6203840 | Process for manufacturing a pasta product Full-moisture, shelf-stable pasta product having a pH of about 3.7 to 4.5, and comprising a cooked or pre-cooked pasta having a dry-matter content of from about 30 to 45 percent by weight, an acid, and an oil. A process for manufacturing a full-moisture, ... | 03/20/2001 |
| 6196237 | Methods for washing cores of cored lettuce heads A method for washing cored heads of lettuce includes placing such heads in a position with their cored holes facing downwardly toward an upwardly-directed spray of an aqueous solution, directing such a spray into, and washing the holes, then pushing the h... | 03/06/2001 |
| 6194009 | Refrigeration-shelf-stable ultra-pasteurized or pasteurized infant formula Refrigeration-shelf-stable ready-to-feed and concentrated infant formulas can be prepared through a ultra-pasteurization and/or pasteurization process. The ultra-pasteurized and/or pasteurized infant formulas contain complete balanced quantities of nutrie... | 02/27/2001 |
| 6171626 | Procedure for detoxification of shellfish, contaminated with paralytic shellfish toxins This invention relates to a process for detoxifying shellfish contaminated with paralytic toxin. Actually no industrial method has been described that is 100% effective for detoxification of shellfish containing this type of toxins. Decontamination is ach... | 01/09/2001 |
| 6171633 | Milk-based drink A stable composition containing milk, fruit or vegetable juice, gum-based stabilizers, and a composition containing an amino acid, an organic acid or inorganic acid, and a metal ion is disclosed. The composition is useful as a stable beverage with a pH fr... | 01/09/2001 |
| 6113962 | Preservation of color of stored meat using noble gases A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble gases and a mixture containing at least one noble gas and a c... | 09/05/2000 |
| 6060102 | Method of preparing food supplement A composition and method for preparing a food supplement. The composition consisting essentially of at least 70% by weight of an oil seed constituent, at least 8% by weight of an additional plant constituent and at least 4% by weight of yeast wherein oil ... | 05/09/2000 |
