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| Number | Title | Issue Date |
| 7867529 | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In... | 01/11/2011 |
| 7815951 | Method for producing blasting fermentation-treated bagasse The invention is related to a method for producing a steamed, exploded, and fermented dietary fiber, comprising the steps of: subjecting a hemicellulose-containing plant resource to a steam treatment followed by an explosion treatment (2.5 Mpa, 70 seconds); mixing w... | 10/19/2010 |
| 7691425 | Method for manufacturing α-glycosylisoquercitrin, intermediate product and by-product thereof The present invention provides a method for producing isoquercitrin, α-glycosylisoquercitrin, and rhamnose, the method comprising a step of naringin-degrading enzyme treatment during the isoquercitrin production from rutin in the presence of an edible component, su... | 04/06/2010 |
| 7527815 | Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before ... | 05/05/2009 |
| 7524519 | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In... | 04/28/2009 |
| 7459174 | Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial blend of xylanase, endoamylase and endoprotease as a processing aid. The low-temperature and neutral-pH precooking with an endoenzyme solution effecte... | 12/02/2008 |
| 7407678 | Method for enzymatic treatment of a vegetable composition A method of processing a vegetable that includes providing a vegetable composition having a first outer layer to which an enzyme is applied for a time that is sufficient to form an enzyme-degraded vegetable. The enzyme-degraded vegetable is capable of absorbing comp... | 08/05/2008 |
| 7396670 | Asparaginases and method of preparing a heat-treated product The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substra... | 07/08/2008 |
| 7396549 | Method for producing oenological tannins and enzymatic composition The invention concerns an enzymatic method for making oenological tannins starting with lumps of wood and an enzymatic method for transforming tannins into tannins for wine-making purposes. The inventive method comprises a step which consists in contacting the lumps... | 07/08/2008 |
| 7371423 | Method for preparing flour doughs and products made from such doughs using lipase Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase and a lipase is added to the dough and dough improving compositions c... | 05/13/2008 |
| 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 |
| 7300680 | Soy protein products and methods for producing soy protein products A method for producing an enzymatically stabilized soy meal containing a naturally-occurring trypsin inhibitor to produce a soluble, pleasant-tasting soy product which comprises enzymatically deactivating the trypsin inhibitors in the soy meal without using heat, an... | 11/27/2007 |
| 7297354 | Protein material A method of treating a proteinaceous material having a first concentration of β-conglycinin, the method including combining the proteinaceous material with an enzyme to form a reaction mixture, the reaction mixture initially having a pH of at least about 7.0 standa... | 11/20/2007 |
| 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 |
| 7288680 | Benzotropolone derivatives and modulation of inflammatory response The present invention provides novel benzotropolone derivatives represented by the general formula: including neotheaflavate B and EGCGCa. The benzotropolone derivatives of the present invention are effective ant... | 10/30/2007 |
| 7276126 | Production of enzyme-resistant starch by extrusion A process for producing alpha-amylase resistant starch comprises extruding a feed starch at a temperature in the range of about 60-220° C., thereby producing a product alpha-amylase resistant starch. The feed starch can be in the form of an aqueous slurry or paste ... | 10/02/2007 |
| 7271251 | adhesin binding group antigen A novel Helicobacter pylori blood group antigen binding (BAB) adhesin protein was isolated and purified, whereby said protein or fractions thereof bind specifically to fucosylated blood group antigens. The protein sequence of said adhesin is disclosed in this... | 09/18/2007 |
| 7264838 | Method for reducing acrylamide levels in food products and food products produced thereby The present invention relates to a novel treatment composition for use in treating food products and food intermediates. The treatment composition may be used in single, home use settings as well as commercial applications for larger scale treatment of food products... | 09/04/2007 |
| 7255890 | Continuous direct enzymatic protein solubilization process for industrial wastes Continuous direct enzymatic protein solubilization process for industrial wastes. The present invention involves a sequential enzymatic process which enables solubilizing proteins that are present in determined industrial wastes, permitting the use of by-products. T... | 08/14/2007 |
| 7255888 | Method of improving taste and/or flavour of foods and beverages The present invention discloses a method for producing foods and/or beverage having improved taste and/or flavour, comprising reacting a microbial aminopeptidase on a protein material optionally under the co-existence of a protease, wherein said aminopeptidase has t... | 08/14/2007 |
| 7241462 | Process for the preparation of malted cereals Process for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature between 5 and 30° C. preferably between 10 and 20° C., until the material has a moisture content between 20 and 60% by weight, preferably ... | 07/10/2007 |
| 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 |
| 7238378 | Phytase variants The present invention relates to phytase variants derived from a parent phytase which is homologous to a Peniophora lycii phytase and comprises at least one substitution in at least one of a number of positions corresponding to a position in the Peniophora... | 07/03/2007 |
| 7192591 | Pharmaceutical composition comprising an extract of for the prevention and the treatment of diabetes and diabetic complications The present invention relates to an extract of Elfvingia applanata, which shows a therapeutic activity for diabetes and diabetic complications and a pharmaceutical composition for the treatment of diabetes and diabetic complications comprising the extract. | 03/20/2007 |
| 7189288 | Enzyme-resistant starch and method for its production A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% a... | 03/13/2007 |
| 7175863 | Method of isolating stone cells A method for isolating stone cells and stone cell clusters from fruit. A puree of a stone cell-containing fruit is treated to provide a chemically induced separation of fibrous fruit pulp from stone cells and stone cell clusters. The method provides free-flowing sto... | 02/13/2007 |
| 7176001 | Manufacture and purification of cyclosporin A The present invention provides an improved method for the manufacture of Cyclosporin A is disclosed. Cyclosporin A is produced by solid state fermentation of Fusarium solani in a bioreactor under optimal fermentation parameters. The product is extracted and f... | 02/13/2007 |
| 7160564 | Fermented product based on an oat suspension A fermented product selected from yogurt, yogurt drink, smothie, crème fraiche, sour cream, and spread is disclosed. The fermented product is based on an oat suspension essentially free from soy and dairy milk. Also disclosed is a process for preparing the product,... | 01/09/2007 |
| 7135323 | Microbially expressed thermotolerant phytase for animal feed The invention provides methods for making and using thermotolerant phytases, e.g., a method of using a thermotolerant phytase in feed and food processing and feed or food products comprising a thermotolerant phytase. ... | 11/14/2006 |
| 7132118 | Cucumis melo extract coated and/or microencapsulated in a fat-soluble agent based on a fatty substance The present invention relates to a composition comprising an active plant extract containing superoxide dismutase, said extract being coated and/or microencapsulated in a fat-soluble agent based on a fatty substance. It also relates to its method of manufactu... | 11/07/2006 |
| 7097867 | Process of extracting chili () oleoresin The present invention relates to a process for obtaining oleoresin of improved color and pungency from chili, the said process comprising steps of: treating powder or flakes of chili by mixing with a multi enzyme preparation, incubating at a particular range pH, dry... | 08/29/2006 |
| 7091001 | Process for the preparation of high arginine peptides A process of preparation of non-bitter high arginine peptide from groundnut, which has an arginine to lysine ratio of at least 5 and a yield of 17–20%. ... | 08/15/2006 |
| 7087790 | Benzotropolone derivatives and modulation of inflammatory response The present invention provides novel benzotropolone derivatives represented by the general formula: including neotheaflavate B and EGCGCa. The benzotropolone derivatives of the present invention are effective ant... | 08/08/2006 |
| 7081261 | Resistant starch prepared by isoamylase debranching of low amylose starch This patent pertains to a resistant starch prepared by fully debranching a low amylose starch using isoamylase. Such resistant starch is useful in edible products, including nutritional supplements. ... | 07/25/2006 |
| 7074441 | Method for the production of fermented whole grain barley with , and products thereof An improved method for the production of fermented food products, and in particular fermented cereal products of tempech-type using whole grain cereals as raw material, makes it possible to achieve a product of good microbial, nutritional and sensory quality. ... | 07/11/2006 |
| 7067163 | Soy base and related method of manufacture A process for producing a stabilized soy beverage from dehulled-whole soybeans partially hydrolyzed with enzymes. The process generally includes: providing whole soybeans (100); activating endogenous enzymes of the whole soybeans (110), hydrolyzing pro... | 06/27/2006 |
| 7067115 | Process and composition for high efficacy teeth whitening Disclosed is a process and composition for bleaching teeth made up of two components blended together before each application. The method and composition offers faster results while significantly reducing the possibility of user discomfort. One of said components co... | 06/27/2006 |
| 7056544 | Methods for producing potato products The present invention relates to methods for producing consumable products from potatoes, comprising: (a) treating a potato substance with an effective amount of one or more exogenous enzymes selected from the group consisting of an amyloglucosidase, glucose oxidase... | 06/06/2006 |
| 7048955 | Soybean phosphopeptide calcium and method for producing thereof The present invention relates to soybean phosphopeptide calcium and method for producing thereof, wherein the soybean phosphopeptide calcium is produced by calcium-binding reaction of soybean phosphopeptides which are obtained from hydrolysis with hydrolase followed... | 05/23/2006 |
| 7037540 | Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation p... | 05/02/2006 |
