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| Number | Title | Issue Date |
| 7368139 | Aseptic processing system for fruit filling An apparatus for aseptic processing of a viscous food product includes a product tank configured to hold the viscous food product. A first pump is configured to pump the viscous food product from the product tank through a heat exchanger at a given rate. A cleaning ... | 05/06/2008 |
| 7341079 | Machine for the aseptic treatment of containers in bottling plant Machine for the aseptic treatment of containers (10) in bottling plant, of the rotary type provided with a plurality of stations (9) for treating the containers and so shaped as to cause the treatment of the containers to take place under substantially... | 03/11/2008 |
| 7338681 | Process to prepare a premium formulated fried egg The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 03/04/2008 |
| 7288279 | Formulated fried egg product The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liqui... | 10/30/2007 |
| 7285299 | Surface pasteurization of cooked food products A method of surface pasteurizing precooked food products which are contained in packages. The method preferably comprises the steps of continuously heating the packages of the precooked food product such that the outer surfaces of the products contained within the p... | 10/23/2007 |
| 7261911 | Aseptically packaged, extensively hydrolyzed, liquid nutritional formula and method for making it Disclosed are sterilized, aseptically packaged, liquid nutritional formulas, and corresponding methods of making the formulas, wherein the formulas comprise Vitamin D and extensively hydrolyzed protein having a degree of hydrolysis of at least about 20%, and wherein... | 08/28/2007 |
| 7241469 | Formulation and process to prepare a pre-formed filing unit The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consum... | 07/10/2007 |
| 7211287 | Egg Products Presented herein are methods of treating egg products to increase shelf life, which include treating the egg products with high pressure. In addition, the egg products may be pasteurized before, during, or after the pressure-treatment. Optionally, the egg products m... | 05/01/2007 |
| 7199376 | Method and apparatus for monitoring a condition in chlorophyll containing matter A method of monitoring health in chlorophyll containing matter comprises exposing the matter to a light source to cause chlorophyll to fluoresce and emit a fluorescence signal. Any changes in a parameter indicative of changes in the intensity of the fluorescence sig... | 04/03/2007 |
| 7194924 | System and method for biohazard detection using compression The present invention includes a system and method for detecting contaminated objects, for example mail pieces, through use of a pinching device that compresses the objects, thereby possibly releasing potential contaminant-containing particles into the air in a clos... | 03/27/2007 |
| 7186430 | UHT pasteurizer with regeneration A pasteurization arrangement employs regeneration to bring raw milk or other liquid food product up to a few degrees below a UHT pasteurizing temperature. The product is first heated up by regeneration to about 175° F., and held at this temperature for about sixty ... | 03/06/2007 |
| 7169420 | Post-filing heat dwell for small-sized hot filled juice beverage containers A method and system incorporates a warming tunnel closely downstream of a hot filling apparatus which is set up to fill relatively small volume capacity polymeric containers of not greater than 12 fluid ounces. The hot filled containers are conveyed through a warmin... | 01/30/2007 |
| 7165582 | Beverage bottling plant for filling bottles with a liquid beverage filling material, a beverage container filling machine, and a beverage container closing machine There is now provided a beverage bottling plant for filling bottles with a liquid beverage filling material, a beverage container filling machine, and a beverage container closing machine, wherein only the top portions of containers being processed are disposed in a... | 01/23/2007 |
| 7160566 | Food surface sanitation tunnel This invention is a modular, adjustable, easy to maintain, portable or fixed food sanitation tunnel, comprising an enclosing means for subjecting food to sanitizers including UV light, ozone, hydroperoxides, superoxides and hydroxyl radicals, and a method for using ... | 01/09/2007 |
| 7065940 | Product delivery system A product delivery system is provided wherein consumer products are delivered in bulk to the retail site and can be dispensed to individual containers at the retail site. The consumer products can include products in concentrated form that may be diluted prior to di... | 06/27/2006 |
| 7060301 | mono-or diester dicarboxylate compositions The present invention relates to in situ compositions of mono- or diester dicarboxylates, methods employing these in situ compositions, and methods of making these in situ compositions. More particularly, the invention relates to mono- or diester dicarboxylate antim... | 06/13/2006 |
| 7036981 | Device for monitoring a milk tank and an assembly of such a device with a milking robot and an automatic starting-up unit A device for monitoring a milk tank. The device is provided with a monitoring unit comprising a computer and a memory for at least temporarily storing data, a thermometer for measuring the temperature of a fluid present in the milk tank, and for supplying to the mon... | 05/02/2006 |
| 7001631 | Low temperature sanitization of human pathogens from the surfaces of food and food packaging Almonds are often harvested off the ground from around trees which have been fertilized with manure. Potentially hazardous microbes are transferred from the husk to the shells during the dehusking process. During deshelling, shell dust with attached microbes escapes... | 02/21/2006 |
| 6941858 | Efficient manufacture and distribution of chilled solid food products An efficient manufacturing and distribution system for food products that are normally served at temperatures well below ambient uses a two stage manufacturing process. In the first stage, a neutral base product is prepared in bulk and is shipped to point of sale at... | 09/13/2005 |
| 6913777 | Portable, side-by-side compartment container and method for separately storing and dispensing two consumable products, especially cereal and milk A portable, single-use container for separately containing a first and second consumable products. The container includes a first compartment and a second compartment. The first compartment tapers at an upper portion thereof to form a spout. The spout facilitates di... | 07/05/2005 |
| 6818150 | UV- or heat-triggered low oxygen packaging system employing an oxidizable polymer resin and a peroxide Disclosed herein is a method of initiating oxygen scavenging in a packaging article comprising an oxygen scavenging polymer. The method involves (i) providing the packaging article comprising the oxygen scavenging polymer, wherein the packaging article comprises an ... | 11/16/2004 |
| 6808728 | Method for reducing color migration in multi-layered and colored gel-based dessert products and the products so produced Disclosed is a multi-layered, dessert product, such as a pudding product, made from a gel having a continuous aqueous phase and a dispersed colloidal oil phase. The dessert product has at least one layer that contains a natural, oil soluble colorant, preferably disp... | 10/26/2004 |
| 6770314 | Method for vacuum packaging liquid containing foodstuff The present invention provides a method of packaging goods having a liquid element, said liquid element comprising dissolved gases, wherein the liquid element is treated prior to the goods being subjected to a vacuum packing process, such that a substantial volume o... | 08/03/2004 |
| 6761920 | Process for making shelf-stable carbonated milk beverage An aerated or carbonated milk product drink having a shelf stable pre-heated and pressurized ultra-heat treated milk product which has been carbonated with a gas or gases under pressure and packaged into a container. The milk product may be natural or artificial mil... | 07/13/2004 |
| 6759071 | Method for manufacture of container for storage and serving of breastmilk A disposable, aseptic package for storage and serving of perishable beverages, such as human breast milk. The package is generally cylindrical in shape, the top of which is provided with a circular flange about the circumference of the package, such that the filled ... | 07/06/2004 |
| 6602538 | Coffee concentrate A coffee concentrate shelf stable for extended periods at ambient temperatures includes an aseptically packaged coffee concentrate of coffee and water obtained through a cold extraction process and processed under ultra high temperature and time condition... | 08/05/2003 |
| 6596335 | Refrigerated ready to eat aseptically produced rice pudding A rice pudding formulation which incorporates 2-16% dry weight parboiled medium grain rice which is processed by ultra-high temperature treatment of at least 230° F. for a time effective to produce sporecidal activity and to produce a rice pudding produc... | 07/22/2003 |
| 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 |
| 6586030 | Method of producing a seasoned precooked meat product A method of producing a seasoned precooked meat product, such as bacon, wherein the meat product is sized or sliced into individual unconnected units and thereafter heated to cook the individual units and thereby generate hot grease. A seasoning from a fa... | 07/01/2003 |
| 6579549 | Packaged cooked meat and low pH sauce Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4.5 or below. The meat cuts are fi... | 06/17/2003 |
| 6543339 | Apparatus for aseptically packaging protein-containing material A protein-containing composition is provided which is produced by the steps of: coagulating a protein-containing material; emulsifying the protein-containing material; continuously heating the protein-containing material to a predetermined temperature and... | 04/08/2003 |
| 6541058 | Process for producing wet okara Wet okara is produced by finely dividing wet okara, feeding it into a scraper type heat exchanger, heating at a temperature of not lower than 120° C., cooling the heated product and filling and sealing the cooled product in a container or package aseptic... | 04/01/2003 |
| 6511693 | Frozen slushy in a squeezable pouch A frozen slushy drink product in a flexible pouch and a method for producing and packaging the same is provided. A calcium component, a stabilizer component, and a distinctively flavored component are combined and pasteurized at a temperature over about 1... | 01/28/2003 |
| 6432466 | Frozen dessert products and method of production The frozen dessert products of the present invention preferably comprise a base mixture of, on a percent solids (dry) basis, about 1% to about 12% high fructose corn syrup, about 5% to about 20% corn syrup having a DE of about 36, about 2% to about 22% su... | 08/13/2002 |
| 6406727 | Method for the pasteurization of egg products using radio waves Methods and apparatus for pasteurizing egg products utilizing high frequency radio waves to heat the egg products being pasteurized. Suitable products to be treated include liquid egg products, packaged liquid egg products, and shell eggs. The methods may... | 06/18/2002 |
| 6329006 | One-site fruit processing and packaging facility A one-site fruit processing and packaging facility and method of processing, packaging, and shipping blended fruit juices and fruit juice concentrates. A single extended enclosure is provided within which the facility equipment and associated functions ar... | 12/11/2001 |
| 6277434 | Pet food product and methods of product manufacture and distribution A pet food product includes a mixture of chopped carrots; water; rolled oats; and an acidifying agent, glucono delta lactone. The mixture preferably includes 2.8 percent to 4.9 percent carrots; 67.00 percent to 89.0 percent water; 3.20 percent to 9.9 perc... | 08/21/2001 |
| 6228409 | Method of producing consumer milk with a defined fat content in packages Consumer milk with a defined fat content packed in packages is produced by mixing two fractions consistng of milk products with different fat content. One of the fractions has a fat content below the required fat content of the consumer milk to be produce... | 05/08/2001 |
| 6228403 | Shelf stable brownie batter article and method of preparation A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled headspace. The... | 05/08/2001 |
| 6224925 | Shelf stable brownie batter article and method of preparation A shelf stable ready-to-bake batter article for brownies comprises an unpressurized gas impermeable container, low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in t... | 05/01/2001 |
