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| Number | Title | Issue Date |
| 7435981 | Electron beam sterilizer A plurality of vessel holder means 14 are mounted around a revolving body 12 at an equal circumferential spacing. Each vessel holder means 14 includes two holders 26, 26 for carrying two vessels 4, 4 in vertical alignment. A path a... | 10/14/2008 |
| 7323024 | Vessel with filter and method of use Chemical processing apparatuses which incorporate a process vessel, such as a crucible or retort, and which include a gas separation or filtration system. Various embodiments incorporate such features as loose filtration material, semi-rigid filtration material, and... | 01/29/2008 |
| 7261888 | Combined use of triglycerides containing medium chain fatty acids and exogenous lipolytic enzymes as feed supplements The present invention relates to the use of triglycerides (TG) containing medium chain fatty acids (C4 to C12), combined with exogenous lipolytic enzymes (esterases or lipases) as a feed supplement for animals in order to prevent and/or alleviate the problems which ... | 08/28/2007 |
| 7226771 | Phospholipases, nucleic acids encoding them and methods for making and using them The invention provides novel polypeptides having phospholipase activity, including, e.g., phospholipase A, B, C and D activity, patatin activity, lipid acyl hydrolase (LAH) activity, nucleic acids encoding them and antibodies that bind to them. Industrial methods, e... | 06/05/2007 |
| 7160552 | Method of feeding a ruminant A method of feeding ruminants, the method including feeding a ruminant a fluid animal feed during a feeding period, the fluid animal feed including an animal feed component and the ruminant consuming greater than about 1.25 pounds of the animal feed component per da... | 01/09/2007 |
| 7144713 | Method for precipitating nucleic acid with visible carrier A suitable carrier molecule useful in a nucleic acid precipitation method is modified by coupling a suitable visualizable indicator molecule to the carrier molecule. The conjugated carrier facilitates nucleic acid precipitation because the presence and location of n... | 12/05/2006 |
| 7101584 | Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications The instant invention is directed toward a process of Micro-Molecular Hyper-Saturation or Microsaturation, which results in transforming common, whole, Essential Fatty Acid (EFA) rich cooking oils into a product exhibiting increased shelf life wile simultaneously el... | 09/05/2006 |
| 7067822 | Bulk material irradiation system and method A bulk material irradiation system includes an input for inserting bulk material. A bulk material tube is connected to the input, forming a path for bulk material flow. A pressurizing assembly is connected to the bulk material tube for forcing the bulk material to f... | 06/27/2006 |
| 7059515 | Logistics chain management system A logistics chain management system for which provides a network and databases to enable exporters or importers to book transport and storage facilities for all stages of the export/import transport/storage chain. An electronic document is created which eliminates t... | 06/13/2006 |
| 7041323 | Method for providing a cheese by adding a lactic acid bacterial starter culture to the cheese curd The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling agent and wherein a lactic acid bacterial starter culture is introduced ... | 05/09/2006 |
| 6932861 | Edible PGA coating composition An edible, hardenable coating composition is disclosed which comprises high levels of low viscosity propylene glycol alginate and a surfactant, which may additionally contain a filler, a pigment and optionally a small amount of a secondary film former and/or a stren... | 08/23/2005 |
| 6875454 | Process for producing cheese The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing cheese from chee... | 04/05/2005 |
| 6709685 | Process for the preparation of compound fertilizer granules The invention relates to a process for the preparation of compound fertilizer granules containing at least two of the plant nutrients nitrogen, phosphorus and potassium, said process including the steps of: providing a solid fee material including at least one solid... | 03/23/2004 |
| 6562383 | Process for producing flavored cheese without curing A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a "sulfury-cheddar" flavored component, a "creamy-buttery" flavored component, and a "cheesy" flavored component), a... | 05/13/2003 |
| 6551635 | Process for producing cheese The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing chees... | 04/22/2003 |
| 6406724 | Natural biogenerated cheese flavoring system A natural biogenerated cheese flavoring system is provided which can be used to prepare very different cheeses having desired flavor profiles. More specifically, the present cheese flavoring system contains a sulfury-cheddar flavored component, a creamy-b... | 06/18/2002 |
| 6399121 | Process for producing cheese The present invention relates to a process for producing cheese from enzyme-treated cheese milk, and the use of the resulting produced cheese as ingredient in food products. More particularly, the present invention relates to a process for producing chees... | 06/04/2002 |
| 6242016 | Rapid method for manufacture of grated parmesan cheese In accordance with the method of the present invention, dried grated Parmesan cheese particles are manufactured from milk. The fat level of the milk is standardized to about 2.0 percent. The milk is subjected to membrane processing by ultrafiltration and ... | 06/05/2001 |
| 6242015 | Process for producing a fruity flavoring agent The present invention relates to a process for producing a flavoring agent, which includes treating milk or milk products with lipase, and in the presence of an alcohol, with an animal-derived enzyme which has the activity of forming an ester from an orga... | 06/05/2001 |
| 6054151 | Cheese flavor A process for the preparation of a Parmesan or cheese flavor which comprises ripening cheese curds with a protease, lipase and Lactobacillus helveticus and/or Lactococcus lactis.... | 04/25/2000 |
| 6022567 | Flavor enhancer A process for enhancing the cheese flavor of a cheese flavored food product and the cheese flavored food product produced thereby. A natural cheese flavor enhancer is prepared by incubating sufficient amounts of a protein, a fat, a protease, and a lipase ... | 02/08/2000 |
| 5952022 | Highly flavored cheese product and method for producing The present invention is directed to a process for producing a highly flavored cheese product in a short period of time. In the method, a mixture of cream, whole milk and non-fat dry milk is provided. The mixture has a solids content of from about 45% to ... | 09/14/1999 |
| 5902617 | Enzyme supplemented baby formula A baby formula is provided having enzymes added to imitate the effect of those present in normal breast milk, aiding digestion of protein, carbohydrate (simple and complex sugars), and lipid. The enzymes are either of procaryotic or eucaryotic origin, iso... | 05/11/1999 |
| 5753281 | Method of preparing a synthetic butter flavor A method of preparing a synthetic butter flavor having enriched milk flavor and butter flavor, containing the steps of hydrolysing a milk fat with a lipolytic enzyme and then oxidizing the hydrolysate of the milk fat by ultraviolet irradiation. The hydrol... | 05/19/1998 |
| 5478585 | Process for producing lipoprotein-containing substance having reduced lipid content There is disclosed a process for producing a lipoprotein-containing substance having a reduced lipid content. The lipid content is reduced by treating a lipoprotein-containing substance with at least one enzyme selected from the group consisting of proteo... | 12/26/1995 |
| 5455051 | Process for preparing a blue cheese flavorant A flavorant composition is prepared by dispersing blue cheese in an aqueous medium containing a buffering agent and then incubating the dispersion with spores of Penicillium roquefortii and with lipase and protease enzymes to hydrolyze and metabolize the ... | 10/03/1995 |
| 5409716 | Enzymatic protein process Enzymatic protein process removing objectionable odor and offensive taste from natural proteins and the bland, odor-free products produced thereby.... | 04/25/1995 |
| 5395629 | Preparation of butterfat and vegetable butter substitutes Fat substitutes are prepared without a molecular distillation step by enzymatically or chemically interesterifying a fully hydrogenated vegetable oil rich in stearic acid (FHLCT) with a medium chain fatty acid triglyceride rich in caproic, caprylic and ca... | 03/07/1995 |
| 5393538 | Preparation of crumb-flavored milk chocolate A crumb-flavored milk composition is prepared by incorporating free fatty acids selected from the group consisting of oleic acid, linoleic acid and -linolenic acid, or by incorporating a lysolecithin lysate or a milk treated with a modified lipase ... | 02/28/1995 |
| 5372941 | Liquid lipase from animal origin Disclosed is a method for the extraction of lipase from mammalian tissue with which it is associated which involves contacting the tissue with an alkaline, aqueous medium having a pH of from greater than 7.0 up to a level at which the alkalinity will deac... | 12/13/1994 |
| 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 |
| 5211972 | Preparation of cheese flavorant compositions Cheese flavorant compositions are prepared by mixing a lipolyzed cream prepared from a heavy cream, a lipolyzed cheese prepared from a hard, ripened cheese, and a proteolyzed cheese prepared from a hard, ripened cheese.... | 05/18/1993 |
| 5139810 | Flavoring composition Cheese flavorant compositions of a mixture of lipolysed cream and proteolysed hard, ripened cheese are prepared from enzymatically modified heavy cream and enzymatically modified hard, ripened cheese.... | 08/18/1992 |
| 4959227 | High dietary fiber low lactose liquid food and a method of producing same A food product, and especially a packaged meal, prepared from an aqueous composition comprising non-fat milk solids, preferably little or not fat, at least about 2 grams of dietary fiber material in an average serving amount of the food product, and lacta... | 09/25/1990 |
| 4927644 | Preferential entrainment of enzymes in cheese curds The invention relates to a novel method for preferentially entraining a lipase or protease substantially into cheese curds when making curds and whey. An insoluble enzyme particle size of at least about 0.20 microns is selected or formed, and upon curd fo... | 05/22/1990 |
| 4898739 | Process for preparing "non-bitter" enzyme modified cheese flavoring material and spray dried product A non-bitter enzyme modified cheese flavoring composition made by effecting proteolysis in warmed hard cheese with high levels of a purified microbial coagulase enzyme. In the paste form, this composition has a high solids content and is spreadable at ref... | 02/06/1990 |
| 4853232 | Non-bitter enzyme modified cheese flavoring material and spray dried product A non-bitter enzyme modified cheese flavoring composition made by effecting proteolysis in warmed hard cheese with high levels of a purified microbial coagulase enzyme. In the paste form, this composition has a high solids content and is spreadable at ref... | 08/01/1989 |
| 4826693 | Manufacture of cheese flavor powder A process for manufacturing cheese flavor powder is disclosed wherein unpasteurized standardized milk containing cheese flavor components is heated and thereafter converted to a powder.... | 05/02/1989 |
| 4769243 | Method for preparing green aroma compounds A method for preparing green aroma compounds is disclosed wherein raw soybeans are ground at a temperature of 60° C. or less, unsaturated fatty acid are added thereto form a mixture, and the mixture is stirred at a temperature of 5° to 60° C. while sup... | 09/06/1988 |
| 4752483 | Method for producing a highly flavored cheese ingredient A process for the rapid production of a flavored cheese ingredient wherein cheese curd is intimately combined with water, protease, and lipase to create a mixture, the temperature of the mixture is adjusted to between about 75° to 95° F., and the mixtur... | 06/21/1988 |
