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| Number | Title | Issue Date |
| 7776377 | Non-dairy, non-soy food product and methods of making A food composition or product is described comprising a finely ground nut-seed component, a liquefying agent, and salt, combined with (a) baking soda and a starch; or (b) at least one sweetening agent; or (c) baking soda, a starch and at least one sweetening agent. | 08/17/2010 |
| 7763303 | High linolenic acid flax Production of and uses for flax seed having a linolenic acid content of greater than 65% based on total fatty acid content are described. ... | 07/27/2010 |
| 7592030 | Non-dairy, non-soy food product and methods of making A food product or composition has from about 23% to about 42% by weight of at least one of the group consisting of almonds and cashews, wherein the almonds and/or cashews have been finely ground, from about 27% to about 65% by weight of a liquefying agent capable of... | 09/22/2009 |
| 7507432 | Non-dairy, non-soy food product and methods of making A food composition or product is described comprising a finely ground nut-seed component, a liquefying agent, and salt, combined with (a) baking soda and a starch; or (b) at least one sweetening agent; or (c) baking soda, a starch and at least one sweetening agent. | 03/24/2009 |
| 7416752 | Method of fortifying seeds with an essential fatty acid, fortified seed and food product A method is provided for fortifying a seed, grain, nut, bean, or the like with an essential fatty acid such as docosahexaenoic acid or eicosapentaenoic acid. Using the method, it is possible to produce seeds that can be used as a dietary source of that essential fat... | 08/26/2008 |
| 7413761 | Method for treating a solvent-extracted plant residue with a fat A method of treating solvent-extracted plant residue comprises (a) providing a plant residue of one or more plant parts with a reduced content of plant fats, the fats having been extracted by means of a solvent for said plant fats; (b) mixing said solvent-extracted ... | 08/19/2008 |
| 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 |
| 7396554 | Antioxidant sesame extract An antioxidant extract from sesame seed/cake containing sesamol and other compounds is prepared by employing selective extraction techniques and purification methods and that which can be effectively utilised as a substitute for synthetic antioxidants for the protec... | 07/08/2008 |
| 7354928 | Small molecule inhibitors targeted at Bcl-2 The present invention relates to small molecule antagonists of Bcl-2 family proteins such as Bcl-2 and/or Bcl-XL. In particular, the present invention provides non-peptide cell permeable small molecules (e.g., tricyclo-dibenzo-diazocine-dioxides) that bin... | 04/08/2008 |
| 7342046 | Gossypol co-crystals and the use thereof This invention relates to compositions comprising co-crystals of (−)-gossypol with a C1-8 carboxylic acid or C1-8 sulfonic acid which are useful as inhibitors of Bcl-2 family proteins. The invention also relates to the use of co-crystals of (... | 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 |
| 7326429 | Sterilization method of rice and processed rice foodstuffs The present invention relates to an effective sterilization method including cooking and heating processes, which prevents the quality deterioration of rice and processed rice foodstuffs manufactured by heating processes. ... | 02/05/2008 |
| 7323200 | Calcium fortified, soy based, infant nutritional formulas Disclosed are calcium fortified, soy-based, infant nutritional formulas, including powder, liquid, or concentrate embodiments comprising per 100 kcal of formula (A) lipid, preferably up to about 8.0 g, (B) carbohydrate, preferably from about 8.0 g to about 16.0 g, (... | 01/29/2008 |
| 7303770 | Cancer chemoprotective food products Vegetable sources of cancer chemoprotective agents have been identified which are extraordinarily rich in glucosinolates, metabolic precursors of isothiocyanates. The vegetable sources are used to provide a dietary means of reducing the level of carcinogens in mamma... | 12/04/2007 |
| 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 |
| 7285300 | Roasting system An apparatus and method of roasting foodstuff such as coffee beans employ a roasting chamber for roasting the beans. An air circulation system operatively coupled with the chamber flows heated air over the beans and thereby roasts the beans, and an air cleaning arra... | 10/23/2007 |
| 7276646 | Synthetic polynucleotide coding for human lactoferrin, vectors, cell and transgenic plants containing it A synthetic polynucleotide encoding human lactoferrin, modified with respect to the natural gene so as to maximize its expression in vegetals, on the basis of the preferential use of the codons is described. Moreover, the vectors containing such sequence, that havin... | 10/02/2007 |
| 7264835 | Food product and method of preparation Composite food products comprising a first soft plastic nonfrangible major portion having a water activity of 0.5 or less and about 1% to 15% % of a second food portion of small direct expanded puffed particulates fabricated from a cooked cereal dough. The puffed pi... | 09/04/2007 |
| 7264841 | Savory gluten-free foods The present invention discloses organic, gluten-free savory food products, including gluten-free pre-mixes, gluten-free broths, and gluten-free snack foods, as well as the methods for making them. The present invention provides tasteful alternatives for people sensi... | 09/04/2007 |
| 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 |
| 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 |
| 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 |
| 7220442 | Nutrition bar and process of making components A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated levels of protein, yet good taste and other organoleptic properties. The... | 05/22/2007 |
| 7220440 | Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing th... | 05/22/2007 |
| 7211286 | Canola protein isolate functionality III A canola protein isolate having a protein of at least about 90 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a dried concentrated supernatant from... | 05/01/2007 |
| 7211288 | Canola protein isolate functionality III A canola protein isolate having a protein of at least about 90 wt % (Nx 6.25) is employed as an at least partial replacement for at least one component providing functionality in a food composition. The canola protein isolate is a dried concentrated supernatant from... | 05/01/2007 |
| 7201781 | Carbohydrate-based fuel mixture and method for operating an internal combustion engine using a carbohydrate-based solid fuel A fuel mixture containing a suspension in air at a concentration of about 200 mg of fuel per liter of air, of a solid fuel including at least one of a cereal flour, a cotton flour, a soybean flour, a potato flour, a cassava flour, a dehydrated chocolate powder and a... | 04/10/2007 |
| 7182973 | Low temperature process for extracting principal components from plants or plant materials and plant extracts produced thereby A low temperature process for extracting principal components from plants or plant materials and plant extracts produced by such a low temperature process, are provided. The inventive low temperature process improves the yield and quality of volatile and non-volatil... | 02/27/2007 |
| 7182972 | Water-soluble bean-based extracts This invention relates to a water-soluble bean-based extract including one or more isoflavone glycosides. Also INCLUDED is a method of preparing such a water-soluble bean-based extract. ... | 02/27/2007 |
| 7169425 | Size exclusion chromatography process for the preparation of an improved soy protein-containing composition Relatively low molecular weight components which contribute undesirable flavor, odor, appearance, functionality, and/or other characteristics to soy protein materials may be removed, in accordance with the present invention, by treating the materials with a size exc... | 01/30/2007 |
| 7169422 | Manufacture of granola and snack-food products A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevate... | 01/30/2007 |
| 7141267 | High oleic/high stearic sunflower oils Meal from sunflower plants that produce seeds with an extractable oil having an oleic acid content of more than 40% by weight and a stearic acid content of more than 12% by weight is disclosed. ... | 11/28/2006 |
| 7141260 | Apparatus and method for removal of seed pericarp An apparatus and method for removing pericarp from a seed, such as a corn kernel. The method includes sonicating the kernel to loosen the pericarp and then separation of the pericarp. One example of separation is by frictional milling. An additional optional aspect ... | 11/28/2006 |
| 7128836 | Dialysis device A dialysis apparatus for treating a patient with liver and/or kidney disease. In one embodiment a liver dialysis apparatus comprises an artificial liver. The artificial liver comprises a blood compartment, a vegetable protein compartment, and a clear dialysis compar... | 10/31/2006 |
| 7125573 | Preventive, alleviative or remedy for hypertension Provided is a preventive, ameliorant or remedy for hypertension excellent in both blood pressure lowering action and blood pressure-rise suppressing action and having high safety. This preventive, ameliorant or remedy for hypertension comprises a coffee bean ... | 10/24/2006 |
| 7122216 | Vegetable oil extraction methods This invention relates to methods for treating oil bearing vegetable material, especially oilseeds. Methods of the invention provide for the isolation of certain components of oil bearing vegetable material, including isoflavones, vegetable oil, and a phosphatide fr... | 10/17/2006 |
| 7108883 | Procedure to obtain a product consisting in a partially low-fat flour with a high content of stabilized, polyunsaturated fatty acids, especially Ω A procedure which comprises a second step of pressing of the Salvia Hispanica L. seeds with temperature control modifying the ratio between the polyunsaturated fatty acids and antioxidants contained as well as obtaining an expeller. The procedure compr... | 09/19/2006 |
| 7090887 | Oilseed processing Crushed and de-fatted oilseed is extracted with water at neutral, mildly basic or mildly acidic pH; and is filtered. The filter media allows passage of small fragments of solid cell meat into the filtrate. The filtrate is treated with a base to increase pH to over p... | 08/15/2006 |
| 7078067 | Roasted and oleoresin flavored nut formulation and a process thereof The present invention relates to a flavored nut formulation comprising deep fat fried/dry roasted cashew kernels/peanuts/almonds in the range of 90–98%, salt 1.5–3.0%, oleoresin 1.0–3.0% diluted with 8–12 folds of absolute ethyl alcohol and a process of prep... | 07/18/2006 |
| 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 |
