Quotables
"There is no reason anyone would want a computer in their home."
Ken Olsen, chairman and founder of Digital Equipment Corporation ; 1977
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 7396551 | Alkali and alkaline earth metal levulinates as antimicrobial agents Improved methods are provided for the treatment of foods to inhibit microbial growth therein, by the applying to or incorporating into the food a quantity of an alkali or alkaline earth metal salt of levulinic acid. The salts may be topically applied by spraying or ... | 07/08/2008 |
| 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 |
| 7074447 | Antimicrobial composition comprising potassium sorbate and LAE The invention relates to a novel composition with antimicrobial activity. It is in the food industry a well-known method to use the product L-arginine, Na-lauroyl-ethylester monohydrochloride (LAE). This product is well tolerated and suitable for use in the preserva... | 07/11/2006 |
| 7018665 | Process for separation of whey proteins using a novel anion exchanger The present invention relates to new processes useful for separating whey proteins from whey protein-containing solutions using a novel anion exchanger which comprises a water insoluble, hydrophilic, water swellable, hydroxy (C2–C4) alkylated... | 03/28/2006 |
| 6905721 | Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions An imitation cheese composition containing moisture, preferably in an amount that is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and ... | 06/14/2005 |
| 6673382 | Iron-containing protein composition Addition of a specific sugar compound to an iron-containing protein composition solution can provide an excellent freezing and thawing stability and restrained precipitate productivity in a thawed solution of its frozen product and increase the efficiency... | 01/06/2004 |
| 6589580 | Method and apparatus for application of surface treatment to food products A method and apparatus for applying a material to food products in a high speed packaging line at a controlled rate in compliance with applicable food-handling equipment standards, preferably in a liquid spray, without immersion, wherein the rate of appli... | 07/08/2003 |
| 6521276 | Stabilized food composition A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said food composition.... | 02/18/2003 |
| 6475545 | Extended shelf life ricotta cheese blends and process for preparing The present invention provides a method of preparing a spreadable stabilized and seasoned cheese blend based on ricotta cheese, as well as the ricotta cheese blend composition, and a lasagna kit that includes the ricotta cheese blend, optional shredded ch... | 11/05/2002 |
| 6355297 | Protein component for dietetic food The invention relates to the use of a protein component based on conventional proteins used for the production of foods, at least 20 wt-% thereof having a phosphate residue, which is covalently bound to the protein, whereby 50 to 100 wt-% of the proteins ... | 03/12/2002 |
| 6303172 | Method of treating commercial grade products to remove undesirable odors and flavors A method of treating antimicrobial products, dairy products, pharmaceutical products and other products having offensive tastes or odors to remove the off-odors and off-tastes from the products. The method involves exposing a selected commercial grade pro... | 10/16/2001 |
| 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 |
| 6278008 | Fatty acid esters composition of a polyglycerine, and uses thereof Disclosed are a fatty acid esters composition of a polyglycerine containing more than 70% of a fatty acid monoester which is defined by a specified analysis method, a process for the preparation thereof, a process for the preparation of a highly-purified ... | 08/21/2001 |
| 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 |
| 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 |
| 6228408 | Antifungal complexes and method of making A complex comprising natamycin complexed to one or more proteins. Processes for producing the same. Compositions containing the same. Use of the complexes as a preventative antifungi treatment for natural products. A method for preventing the infection of... | 05/08/2001 |
| 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 |
| 6120809 | 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 e... | 09/19/2000 |
| 5997926 | Antifungal complexes A complex containing natamycin complexed to one or more proteins. Processes for producing the same. Compositions containing the same. Use of the complexes as a preventative antimycobacterial treatment for natural products. A method for preventing the infe... | 12/07/1999 |
| 5908646 | Inhibition of clostridia with lactic acid bacteria The invention relates to inhibition of clostridia with lactic acid bacteria. In particular, the invention relates to the use of Lactobacillus rhamnosus in the food industry to inhibit the growth and activity of clostridia. Preferred embodiments of the inv... | 06/01/1999 |
| 5894031 | Chocolate beverage and process for the preparation thereof A beverage mix comprising at least about 40% by weight based on the total weight of the beverage mix of chocolate or compound confectionery pieces whose thickness is from about 0.25 to 0.75 mm together with a powdered cocoa mix or powdered creamer.... | 04/13/1999 |
| 5888568 | Limitation of browning A process for limiting the non-enzymatic Maillard browning in food products susceptible to nonenzymatic Maillard browning which comprises coating the ingredient of the food product containing either an amino-bearing compound or a reducing sugar with a hyd... | 03/30/1999 |
| 5834424 | Use of lactoferrin for therapy of acute of chronic infectious diseases by the intracellular gram-positive pathogens streptococcus pyogenes and staphylococcus aureus Compositions of lactoferrin, ovotransferrin or serotransferrin in apo or iron-saturated form are provided which have bacterial anti-invasive properties against Streptococcus pyogenes and Staphylococcus aureus. Methods of treatment of epithelial calls and ... | 11/10/1998 |
| 5747078 | Longterm antimicrobial activity obtained by sustained release of hydrogen peroxide Methods for long-term preservation of food products using a lactoperoxidase system. Long-term preservation is achieved by controlled generation of hydrogen peroxide as a substrate for the lactoperoxidase system. Controlled production of hydrogen peroxide ... | 05/05/1998 |
| 5391382 | Low dust powdered cellulose Essentially dust-free powdered anti-caking agent for foodstuffs is produced by agglomerating particulate material in an airborne fraction of suspended powdered cellulose dust associated with the agitation of powdered cellulose in an enclosed space by cont... | 02/21/1995 |
| 5378488 | Aseptic processing of infant formula A process for aseptically processing a milk based infant formula includes the steps of adding citrate ions to the formula at a concentration of at least 128 ppm and adjusting the pH to be at least 6.8 before subjecting the formula to a temperature of at l... | 01/03/1995 |
| 5369122 | Process for manufacturing a humectant In a process for manufacturing a humectant with a chemical structure similar to that of natural moisture regulators, residual molasses from sugar beet molasses are treated and the organic acids contained, in particular L-2-pyrrolidone-5-carboxlyic acid an... | 11/29/1994 |
| 5260061 | Propionibacteria metabolites inhibit spoilage yeast in foods A metabolite material of propionibacteria is added to a food product to inhibit the growth of yeast. The metabolite material is produced by growing propionibacteria cells in a liquid growth medium to produce a mixture containing the metabolite material. T... | 11/09/1993 |
| 5213835 | Method for removing phosphorus from milk and whey protein A method of separating phosphorus from condensed skim milk and from whey protein involves exposing the respective starting material to alumina particles while the starting material has a pH in the range of about 6.0 to 6.5. The alumina particles may be co... | 05/25/1993 |
| 5185166 | Process for the production of milk mineral concentrate and drink containing minerals A milk mineral concentrate free from any turbidity or precipitation can be obtained by filtering whey, which is a by-product obtained in the production of cheese and the use of which has been extremely limited so far, at a pH value of from 4 to 6 through ... | 02/09/1993 |
| 5098729 | Process for producing synthetic cheese The present invention is directed to a method for manufacture of an imitation cheese using an acid casein or rennet casein which has been treated to remove stale flavors in accordance with the invention. In the method of the invention for removing stale f... | 03/24/1992 |
| 5096718 | Preserving foods using metabolites of propionibacteria other than propionic acid A metabolite material of propionibacteria, having a metabolite of molecular weight greater than 300, is added to a food product to inhibit the growth of gram negative psychotropic bacteria, yeast, mold, gram positive bacteria, or Listeria. The metabolite ... | 03/17/1992 |
| 5068118 | Method of making simulated cheese containing casein materials The present invention is directed to a simulated cheese product wherein all or a part of the skim milk solids, acid casein, caseinates or rennet casein commonly used in a simulated cheese product is replaced with a casein material selected from the group ... | 11/26/1991 |
| 4957749 | Process for removing oxygen in foodstuffs and drinks The present invention relates to a process for removing both molecular and free-radical oxygen from foodstuff materials capable of being degraded by oxidation. The invention is accomplished by the incorporation into foodstuff materials of an enzyme compos... | 09/18/1990 |
| 4952414 | Yogurt with crisp cereal pieces Disclosed are food products having a first, high moisture portion and second portion comprising crisp, relatively dry materials such as puffed cereal grains or pieces without a discrete interjacent solid barrier. The high moisture phase can be a gelled di... | 08/28/1990 |
| 4913921 | Food products containing fish oils stabilized with fructose Disclosed are food products, especially stable emulsions such as salad dressings, which contain non-hydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor degradation. The improved food products are stabilized by the inc... | 04/03/1990 |
| 4874616 | Method for producing mucoid and phage resistant group N streptococcus strains from non-mucoid and phage sensitive parent strains A method for imparting phage resistance to phage sensitive strains of Streptococcus group N is described. The method involves transferring plasmid encoding for production of a mucoid substance (Muc+) into the phage sensitive strain. Even if the... | 10/17/1989 |
| 4871563 | Process for control of food pathogens A process for preserving canned, low-acid foods comprising the steps of adding diacetyl, which may be in the form of a starter distillate, to food and heating the canned food to render the food commercially sterile. The diacetyl lowers the temperature req... | 10/03/1989 |
| 4820520 | Antiseptic agent for food and drink and method of antiseptic treatment thereof Disclosed is an antiseptic agent for food and drink, which comprises, as an effective ingredient, a pectin decomposition product having a molecular weight of 600 to 5000. This antiseptic agent is very effective for improving the preservability of food and... | 04/11/1989 |
| 4749584 | Low-fat cheese base and production thereof A method for preparing a smooth, low-fat cheese base suitable for as a partial or total replacement for conventional cheese use in cheese products, cheese spreads and cheese blends having a fat content of less than 3% by weight is herein disclosed. The pr... | 06/07/1988 |
