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| Number | Title | Issue Date |
| 7883731 | Natural coloring products A red colorant is formed of 500 to 3000 ppm of crystalline lycopene mainly encapsulated by chromoplasts, and having a soluble solid concentration below 5° Bx. ... | 02/08/2011 |
| 7842319 | Food grade colored fluids for printing on edible substrates Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored flui... | 11/30/2010 |
| 7842320 | Food grade ink jet inks for printing on edible substrates Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored flui... | 11/30/2010 |
| 7560128 | Process for preparing reduced fat frozen potato strips A method of preparing potato strips includes cutting potatoes into strips, blanching the strips, dipping the strips in an aqueous solution containing salt, color additives, SAPP or other additives, and drying the strips. The dry strips are parfried, partially deoile... | 07/14/2009 |
| 7431956 | Food grade colored fluids for printing on edible substrates Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored flui... | 10/07/2008 |
| 7431957 | Food grade ink jet inks for printing on edible substrates Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored flui... | 10/07/2008 |
| 7427419 | Process for dyeing olives by use of erythrosine A process for dyeing olives by use of erythrosine includes the following steps: (i) de-bittering the olives; (ii) immersing the olives in an aqueous erythrosine solution; (iii) heating the solution... | 09/23/2008 |
| 7413757 | Method of making a colored, flour-based food product and product thereof A method of making a color-stable, cooked, flour-based food that is, for example, a RTE cereal or snack food that can be colored red with all natural ingredients is provided. A colored flour mixture is provided that is colored with natural ingredients suitable for m... | 08/19/2008 |
| 7364765 | Process for defatting coconut meat During the defatting of coconut gratings from freshly harvested coconuts, the gratings are cooled to temperatures at which crystallization, i.e., solidification of the fat components occurs, before the coconut gratings are pressed. However, this temperature must not... | 04/29/2008 |
| 7361404 | Coated article with removable protective coating and related methods A coated article is disclosed. The coated article of the invention includes a substrate having a surface and a removable protective coating comprising up to 100 weight percent of a carbon-containing material deposited over at least a portion of the substrate, where ... | 04/22/2008 |
| 7338679 | Gel compositions and utilization thereof Novel gel compositions having a sarcocarp-like texture and taste (mouth feelings): and foods having a sarcocarp-like texture with the use the same. These novel gel compositions comprise pectin, a divalent metal ion and water optionally together with negatively charg... | 03/04/2008 |
| 7335390 | Composition containing soybean flakes and potato flakes, method for making a food product therefrom, and said food product The invention relates to a composition comprising a mixture of full fat, enzyme active, dehulled soybean flakes and potato flakes, for making a soy protein enriched and soy oil containing mashed potato product having excellent nutritional, taste and texture properti... | 02/26/2008 |
| 7326432 | Process for converting brined sweet cherries into sweetened dried red tart cherry-like products and stabilized black cherry-like products The invention typically includes value-added fruit products and processes for making value-added fruit products by providing brined cherries, optionally freezing the cherries in water for about 12 to about 72 hours, rinsing the cherries to remove sulfur to less than... | 02/05/2008 |
| 7323201 | Highly soluble form of tricalcium citrate, and methods of its making and use We report herein a composition comprising tricalcium citrate, wherein the tricalcium citrate has an X-ray powder diffraction pattern comprising peaks at 2-theta (2θ) values of about 8.236, about 16.02, about 17.97, about 19.75, about 21.42, about 25.74, and about 2... | 01/29/2008 |
| 7303706 | Device for producing expanded plastic moulded parts in an injection moulding process, using compressed physical expansion fluids The manufacture of foamed polymer trim parts making use of physical blowing agents requires the diffusion and sorption of the blowing agent in the polymer melt. Said diffusion and sorption are achieved by intensive mixing. Therefore a statical mixing device is enclo... | 12/04/2007 |
| 7294191 | Pure-coloured, readily dispersible iron oxide red pigments with high grinding stability The present invention relates to pure-coloured, readily dispersible iron oxide red pigments having high grinding stability, to a process for preparing them, and to their use. ... | 11/13/2007 |
| 7279189 | Stabilized natural blue and green colorants A natural blue colorant solution comprising red cabbage liquid, aluminum sulfate and sodium bicarbonate is disclosed. The pH of the colorant solution is in the range of 3.8 to 4.2 and can be used to provide a blue hue when incorporated into products having a pH grea... | 10/09/2007 |
| 7270802 | Non-lethal temporary incapacitation formulation and novel solvent system A non-lethal temporarily incapacitating formulation having a new solvent system that has reduced blow back longer hang time when used as an aerosol spray. The solvent and formulation are non-toxic, non-hazardous, non-flammable, highly stable, environmentally safe an... | 09/18/2007 |
| 7261769 | Stabilized anthocyanin extract from A method of making a red pigmented composition is disclosed which includes (a) preparing an aqueous extract of Garcinia indica fruit comprising at least one red colorant; (b) treating the extract with a cation exchange resin so that one or more red colorant a... | 08/28/2007 |
| 7261904 | Purified cochineal and method for its production The invention provides a cochineal color, a colorant product containing the cochineal color and the method of its production, wherein the cochineal color is free of allergenic proteins and contaminants derived from the raw material Coccus cacti L. insect and ... | 08/28/2007 |
| 7255736 | Effect pigments based on thin SiO flakes Effect pigments having improved optical properties based on SiO2 flakes coated with one or more layers, where the SiO2 flakes have a thickness of from 50 nm to 150 nm; processes for the preparation thereof; and use of these pigments in cosmetic... | 08/14/2007 |
| 7252847 | Flavored extruded food product An extruder die assembly and method for using same is disclosed that may be adapted to a wide variety of commercial-grade extrusion devices common in the food industry. The disclosed method comprises extruding a known composition of a farinaceous food product throug... | 08/07/2007 |
| 7235127 | Reduction- and oxidation-stable iron oxide black pigments having high colour strength for colouring plastics and building materials, their preparation and their use The present invention relates to reduction- and oxidation-stable iron oxide black pigments having high color strength, the preparation thereof and the use thereof. ... | 06/26/2007 |
| 7232585 | Green tea formulations and methods of preparation Green tea formulations and methods for the preparation thereof are shown and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intrace... | 06/19/2007 |
| 7229490 | Water dispersible compositions containing natural hydrophilic water-insoluble pigments, methods of preparing same and their use Ready-to-use water dispersible pigment compositions containing water-insoluble, hydrophilic pigments are provided. The compositions comprise a stable dispersion of the pigment such as a porphyrin pigment, carmine, curcumin and a caratenoid in the form of bodies of a... | 06/12/2007 |
| 7220289 | Method and composition for using organic, plant-derived, oil-extracted materials in diesel fuel additives for reduced emissions A diesel fuel additive is provided that includes a plant oil extract, β-carotene, and jojoba oil. The additive may be added to any diesel fuel to reduce emissions of undesired components during combustion of the fuel. A method for preparing the additive is also pro... | 05/22/2007 |
| 7214400 | Flavor enhancing oils Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a ... | 05/08/2007 |
| 7192731 | Methods for efficient extraction of carotenoids using an esterase A method of increasing a fraction of free carotenoids in a source of carotenoids in which at least some of the carotenoids are fatty acid esterified carotenoids is disclosed. The method is effected by contacting the source of carotenoids with an effective amount of ... | 03/20/2007 |
| 7169417 | Calcium fortification of bread dough Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium... | 01/30/2007 |
| 7169415 | System for preserving fresh meat products A method for preserving a food product, such as meat, comprising the steps of inoculating meat with an effective amount of euhygienic non-pathogenic, non-spoilage bacteria in order to competitively inhibit the growth of undesired pathogenic and spoilage bacteria. Ed... | 01/30/2007 |
| 7166313 | Calcium fortification of bread dough Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium... | 01/23/2007 |
| 7166611 | Pharmaceutical compositions having appetite suppressant activity A pharmaceutical composition contains an extract obtainable from a plant of the genus Trichocaulon or Hoodia containing an appetite suppressant agent having the formula (1). A process for obtaining the extract and a process for synthesizing compound (1... | 01/23/2007 |
| 7160338 | Method and composition for using organic, plant-derived, oil-extracted materials in jet fuels for reduced emissions A jet fuel and jet fuel additive are provided that include a plant oil extract, β-carotene, and jojoba oil. The jet fuel additive may be added to any jet fuel to reduce emissions of undesired components during combustion of the fuel, or to reduce the smoke point of... | 01/09/2007 |
| 7160339 | Method and composition for using organic, plant-derived, oil-extracted materials in gasoline additives for reduced emissions A gasoline additive is provided that includes a plant oil extract, β-carotene, and jojoba oil. The additive may be added to any gasoline to reduce emissions of undesired components during combustion of the fuel. A method for preparing the additive is also provided.... | 01/09/2007 |
| 7153531 | Food composition Food components including a triacylglycerol component and a bulking agent are provided. The triacylglycerol component typically has a melting point of about 100 to 120° F. and constitutes about 20 to 35 wt. % of the food components. The food component can be formed... | 12/26/2006 |
| 7150890 | Process for the purification of marigold xanthophylls Description of a process to extract, saponify and purify lutein and zeaxantine contained in Marigold flowers free from any genetic manipulation, which have been harvested by hand and dried upon weather so that it neither contains epoxicarotenoids or cis-carotenoids.... | 12/19/2006 |
| 7150893 | Milk beverage A milk beverage of the present invention comprises a polyglycerol fatty acid ester having a cloud point of not less than 90° C. when measured at a concentration of 1% by weight in a 20% sodium chloride aqueous solution containing said ester. ... | 12/19/2006 |
| 7144435 | Method and composition for using organic, plant-derived, oil-extracted materials in two-cycle oil additives for reduced emissions A two-cycle oil additive is provided that includes a plant oil extract, β-carotene, and jojoba oil. The additive may be added to any two-cycle oil or fuel to reduce emissions of undesired components during combustion of the fuel. A method for preparing the additive... | 12/05/2006 |
| 7144433 | Method and composition for using organic, plant-derived, oil-extracted materials in fossil fuels for reduced emissions A fuel additive is provided that includes a plant oil extract, β-carotene, and jojoba oil. The additive may be added to any liquid hydrocarbon fuel, coal, or other hydrocarbonaceous combustible fuel to reduce emissions of undesired components during combustion of t... | 12/05/2006 |
| 7144593 | Deodorized colorant of brassicaceae plant A colorant of a plant belonging to the family Brassicaceae which has no or significantly reduced smell originating in the Brassicaceae plant, a colorant formulation containing this colorant, and a process for producing the odorless or almost odorless colorant of the... | 12/05/2006 |
