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| Number | Title | Issue Date |
| 7695750 | Methods for splitting pistachio nuts The present invention discloses methods for artificially splitting nuts in a manner that ensures that the nuts split in the same manner as naturally split nuts. The methods include placing a batch of closed-shell nuts into a water filled vessel, sealing it, and redu... | 04/13/2010 |
| 7579037 | Isotonic energy drink and procedure for obtaining it Enriched with antioxidant nutrients, mostly liposoluble, fibre and certain micro-elements and hydrosoluble vitamins, comprises almond milk. The procedure for obtaining said drink involves a first stage of blanching the almonds; a second crushing stage; a third stage... | 08/25/2009 |
| 7572476 | Process for producing a simulated nut This invention relates to simulated nut production. More specifically, it relates to a method for producing a simulated nut, said method including providing a premix by mixing soy bean particles having surfaces, a nut flavoring, and a binder including a saccharide i... | 08/11/2009 |
| 7429399 | Modified oilseed material A modified oilseed material formed from oilseed-based material is described. The modified oilseed material can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as beverages, processed meats, f... | 09/30/2008 |
| 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 |
| 7368140 | Nut fragments and methods of forming nut fragments Raw material nuts may be quenched using an extremely low temperature liquefied gas to produce cracks in the raw material nuts. The cracked raw material nuts may then be crumbled along the cracks to separate the nuts into small nut fragments. After returning the temp... | 05/06/2008 |
| 7360504 | Radiopaque animal chew An animal chew toy comprising a radiopaque polymer. The radiopaque polymer may comprise a polymer that is inherently radiopaque or a polymer that has been made radiopaque by the addition of an additive that provides radiopaque characteristics. The radiopaque polymer... | 04/22/2008 |
| 7357952 | Methods for splitting pistachio nuts The present invention discloses methods for artificially splitting nuts in a manner that ensures that the nuts split in the same manner as naturally split nuts. The methods include placing a batch of closed-shell nuts into a water filled vessel, sealing it, and redu... | 04/15/2008 |
| 7344747 | Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter A food composition in which omega-3 fatty acids are stabilized against oxidation is disclosed. The food composition contains about 4 to about 100 weight percent of the composition in which triglycerides containing omega-3 fatty acids (and other fatty acids) are stab... | 03/18/2008 |
| 7336642 | Communication protocol for a wireless mesh architecture A wireless mesh communication protocol that dynamically assigns communication time-slots and frequencies to mesh nodes. A first node is established as a PC that sequentially polls other nodes. A second node responds at a predetermined time with information that incl... | 02/26/2008 |
| 7332188 | Animal chew containing fermented soyfood The present invention relates to an enriched animal chew toy comprising a resin a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the enriched animal chew toy may be formed by mixing a resin with the fermented soy nu... | 02/19/2008 |
| 7314645 | Process for preparing nutritious cooked rice in aseptic package A process for preparing nutritious cooked rice in an aseptic package, by mixing ginseng, jujube, chestnut and black rice, which has excellent taste and smell and capability of long-term preservation at room temperature. The process includes treating ginseng, jujube ... | 01/01/2008 |
| 7288275 | Apparatus and process for forming pet treats An animal chew is provided formed by rolling a mixture of binder and base material into a sheet. Base material, such as an edible material, including but not limited to starch, protein matter, vegetable or plant matter, is mixed with a binder. The mixture is then su... | 10/30/2007 |
| 7279192 | Shelf-stable shredded cheese The present invention provides shelf-stable shredded cheeses and methods of preparing such shelf-stable shredded cheeses using a combination of a natural or process cheese, a cheese powder, glycerin, and a filler. The shredded cheeses of this invention are shelf-sta... | 10/09/2007 |
| 7238381 | System for microorganism control A method of infrared heat-processing of nuts (e.g., almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios, walnuts and mixtures thereof) in order to reduce the microorganism level thereof is provided wherein the nuts are sequentially mo... | 07/03/2007 |
| 7229657 | Dulce de leche-flavored fat-based confection, method for making the same and confectionery candies making use of the same A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed. ... | 06/12/2007 |
| 7147882 | Process for preparing hypoallergenic and reduced fat foods Common allergenic foods are made hypoallergenic by treatment with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the fun... | 12/12/2006 |
| 7097869 | Nutraceutical chips and production method thereof In this application are disclosed a method for producing nutraceutical chips, comprising the steps of: preparing a viscous liquid by use of at least one selected from the group consisting of vegetables, fruits, seeds, nuts and seaweeds which may have been heat-treat... | 08/29/2006 |
| 7097874 | Process for debittering peanut hearts The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable tas... | 08/29/2006 |
| 7087260 | Animal chew toy with flossing ribs/projections An edible animal chew toy which provides a dental benefit when chewed. The chewing action of the animal causes ribs and/or protrusions on the chew toy, in close proximity to the area being chewed, to floss the sides of the animal's teeth and gums. ... | 08/08/2006 |
| 7081264 | Process for debittering peanut hearts The present invention has methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to ... | 07/25/2006 |
| 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 |
| 6986912 | Peanut powder compositions and methods of making same The present Invention comprises compositions and methods for preparing foods and beverages using novel peanut powder compositions. Embodiments of the Invention include, among others, flavorful foods and beverages made with cocoa and peanut powders. ... | 01/17/2006 |
| 6953598 | Dairy-based candy production utilizing plate and frame assembly An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a ... | 10/11/2005 |
| 6942889 | Balsamic sauce for alimentary use, with a basis of balsamic vinegar of Modena A sauce for alimentary use containing, as main ingredient, balsamic vinegar of Modena, combined with thickening agents and sugars. The balsamic sauce offers the advantage of imparting the taste of vinegar directly to those foods, on which regular balsamic vinegar of... | 09/13/2005 |
| 6916497 | Health chew toy A vitamin and/or mineral and/or herbal enriched molded animal chew toy. The vitamins, minerals and/or herbal additives are incorporated into the molded chew toy under conditions that minimize thermal degradation of such additives. Suitable resins include starch, cas... | 07/12/2005 |
| 6908637 | Process for debittering peanut hearts The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable tast... | 06/21/2005 |
| 6777017 | Protein supplemented cooked dough product A protein supplemented food product formed from a premix which includes modified oilseed material is described. The premix can be utilized in a variety of nutritional applications, including the preparation of protein supplemented food products such as ready-to-eat ... | 08/17/2004 |
| 6720020 | Protein supplemented beverage compositions Beverage compositions, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least about... | 04/13/2004 |
| 6716471 | Peanut powder compositions and methods of making same A novel peanut powder composition comprising 50-70% by weight peanut powder, 15-25% fructose by weight, 6-10% by weight sugar and 2-6% by weight dextrose is provided wherein the peanut powder can be used in making flavorful foods and beverages. ... | 04/06/2004 |
| 6716469 | Protein supplemented frozen dessert compositions Frozen dessert products, which include high protein content modified oilseed material, are described. The modified oilseed material typically includes at least 85 wt. % protein (dry solids basis) and has a relatively high average molecular weight, e.g., at least abo... | 04/06/2004 |
| 6689206 | Process for producing yellow iron oxide pigments The present invention relates to a process for producing a yellow iron oxide pigments comprising the steps of I) mixing preprecipitated FeCl2 and an -FeOOH nucleus produced by the "alkali" process, II) oxidizing the suspension in a first oxid... | 02/10/2004 |
| 6638560 | Process for extracting and desolventizing natural oil-containing food products with minimum structural damage The present invention is an improvement in a method of desolventizing a marc resulting from the extraction of a mass of an oil-containing material with a normally gaseous hydrocarbon solvent for the oil therein after completion of the extraction, the solv... | 10/28/2003 |
| 6572907 | Method for drying walnuts A method for drying nuts that includes removing, acids, particularly tannins, and stopping enzymatic activity within the nut prior to drying provides a novel approach to processing nuts that has many useful characteristics. In one embodiment, walnuts are ... | 06/03/2003 |
| 6468571 | Method for making improved garlic product A method for processing fresh garlic which will not leave an unpleasant odor after having been digested is disclosed. The fresh garlic can be peeled, unpeeled, minced or chopped prior to processing. Garlic is composed of many tiny micrograms containing ar... | 10/22/2002 |
| 6419976 | Bean-nut popping beans Novel snack foods, foodstuffs, and methods of producing the same from popping beans are claimed.... | 07/16/2002 |
| 6352738 | Diverticulitis-sparing nut-based snack products and method of making Nut-based products are prepared by reconsolidating ground nuts of all small particle size by means of one or more consolidating binders, preferably water soluble binders. The particle size is small enough that persons having diverticulosis may eat the nut... | 03/05/2002 |
| 6284300 | Skin loosening or removal process A process and apparatus is disclosed for loosening or removing the skin from products such as nut kernels, beans, seeds or the like. The process comprises subjecting the products to a jet or jets of water at ambient temperature so as to loosen or remove t... | 09/04/2001 |
| 6270824 | High production nutcracking apparatus having improved alignment capability A high production nutcracking apparatus wherein the nuts are fed from a hopper on a feed conveyor to a cracking apparatus. The cracking apparatus is in the form of a plurality of cracking units mounted on a rotatable turret, and the rotating cracking unit... | 08/07/2001 |
| 6197354 | Method for making improved garlic product A method for processing fresh garlic which will not leave an unpleasant odor after having been digested is disclosed. The fresh garlic can be peeled, unpeeled, minced or chopped prior to processing. Garlic is composed of many tiny micrograins containing a... | 03/06/2001 |
