Did You Know...
...that Robert Adler has the dubious distinction of being the Father of the Couch Potato? Back in 1955 Adler was employed by what was then Zenith Radio Corp., where he was charged to invent something that would allow viewers to turn down the TV volume without leaving their chairs. After a series of flops (such as a wired contraption that people tripped over), Adler hit on the idea of using sound waves. Thus the Remote Control was born...
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| Number | Title | Issue Date |
| 7998518 | Method for the preparation of a meat substitute product, meat substitute product obtained with the method and ready to consume meat substitute product The invention relates to a method for the preparation of a meat substitute product in which a protein, a hydrocolloid which precipitates with metal cations and water are mixed at elevated temperature until a homogenous mixture is formed. The mixture is mixed with a ... | 08/16/2011 |
| 7704540 | Soy compositions having improved organoleptic properties and methods of generation The present invention provides soy meat compositions with improved organoleptic properties and methods of identifying soybeans with improved organoleptic qualities. The invention also provides methods for producing soy compositions with improved organoleptic propert... | 04/27/2010 |
| 7556835 | High efficiency protein extraction The invention relates to a process for isolating edible protein from animal muscle by solubilizing the protein in an alkaline aqueous solution. ... | 07/07/2009 |
| 7357955 | Acid beverage composition utilizing an aqueous protein component This invention is directed to an acid beverage composition having a pH of from 3.0 to 4.5 having (A) a hydrated protein stabilizing agent; (B) at least one flavoring material; and (C) a slurry of an aqueous protein material prepared by a process including preparing ... | 04/15/2008 |
| 7354616 | Modified oilseed material with a high gel strength Modified oilseed material with a high gel strength 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 processed meat products. The modified oil... | 04/08/2008 |
| 7344745 | Pet food composition containing semi-refined gelling agent A pet food composition containing chunks and a clear gellified sauce or base, said composition being obtainable by: i) incorporating at least one semi-refined gelling agent and/or semi-refined gelling biopolymer blend, in a mixture comprising meat and meat by-produc... | 03/18/2008 |
| 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 |
| 7338680 | Manufacturing method of processed food containing konnyaku material, and the processed food manufactured with this manufacturing method It is an object of the present invention to provide a method for manufacturing processed food that has no a specific smell and flavor of konnyaku, easily absorbs flavors, has good texture, feels good on the tongue, and does not fall apart when cooked. The present in... | 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 |
| 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 |
| 7276115 | Conformable coating A conformable coating for application to a soil substrate for barrier, adhesive, and planting properties includes a mixture of recycled or virgin materials, including organic fibrous material from wood based material and cotton based material, and gypsum bearing mat... | 10/02/2007 |
| 7270469 | Apparatus and method for adding pigmentation to concrete mix A pigmentation dispenser utilizes a hopper having two rotors therein, a first rotor above a second rotor. The second rotor moves the pigmentation material through an outlet opening and deposits it on a conveyor containing a concrete mix. The concrete mix and pigment... | 09/18/2007 |
| 7250184 | Composition and method for tenderizing meat A method of tenderizing meat comprising providing an amount of meat and treating the meat with a composition comprising an enzyme mixture consisting of bromelin, ficin, papain and/or actinidin. ... | 07/31/2007 |
| 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 |
| 7231885 | Food coating and compressor apparatus A drum-type coating apparatus for applying breading material to food products is configured to eliminate, in most circumstances, a hard cylindrical drum, to be replaced by a U-hanging belt, the belly of which provides all the operative utility of a cylindrical hard ... | 06/19/2007 |
| 7231806 | Apparatus and method for rapidly, eco-friendly sample preparation prior to chromatographic determination of chemical substances A method and apparatus for rapidly preprocessing and analyzing chemical substances, which places a vaporization bottle containing a sample inside a microwave device and uses a magneton driving device to drive the magneton inside the vaporization bottle to rotate as ... | 06/19/2007 |
| 7220176 | System and method for production of exact weight ground meat A method and system for producing portions of ground meat having a predetermined target weight is disclosed. This system includes a pump assembly that is capable of extruding a stream of ground meat, a conveyor that is capable of transporting the stream of ground me... | 05/22/2007 |
| 7186432 | Shelf stable meltable particulate food product A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity Aw of 0.70 or below. The composition is an oil-in-water emulsion of: a protein that forms a thermally reversible meltable gel, plastici... | 03/06/2007 |
| 7134954 | Method for producing modified natural intestines The present invention is to provide a method for producing an animal natural intestine having improved texture and hardness by treatment with a solution containing a food emulsifier. ... | 11/14/2006 |
| 7081257 | Gelling vegetable protein A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible... | 07/25/2006 |
| 7070827 | Vegetable protein meat analog The present invention relates to a process for making a vegetable base meat analog, which may be used in a variety of vegetarian food products, such as burger patties and sausages. The process of the present invention involves sequentially blending methyl cellulose ... | 07/04/2006 |
| 7063855 | Composition for feeding prey organisms in aquaculture A composition is for feeding aquacultural prey organisms such as Artemia and rotifiers, comprising a lipid component comprising at least 25 wt % of phospholipids and providing a DHA content of at least 30 wt %. The lipid component is preferably derived from m... | 06/20/2006 |
| 7045160 | for use in preparation of foodstuffs The preparation of a proteinaceous substance suitable for use in a foodstuff is described which comprises fungal fells of the order Mucorales. The cells are grown in a fermentor vessel in a liquid which is mixed during fermentation, after which the RNA conten... | 05/16/2006 |
| 7037545 | Multi-stage thickening composition for use with packaged food items and process for using same A multi-stage thickening composition for use in facilitating the handling and continuous packaging of a food product, and for providing a desired final shape and texture for the food product. Relatively rapid-setting and slower-setting consumable gels form one prefe... | 05/02/2006 |
| 7033584 | Feeding Thraustochytriales to poultry for increasing omega-3 highly unsaturated fatty acids in eggs A process is provided for growing microflora of the order Thraustochytriales such as Thraustochytrium, Schizochytrium, and mixtures thereof, in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a preferred embodime... | 04/25/2006 |
| 7022512 | Schizochytrium and thraustochytrium strains for producing high concentrations of omega-3 highly unsaturated fatty acids Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a p... | 04/04/2006 |
| 7011962 | Method of producing lipids by growing microorganisms of the order thraustochyriales Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a p... | 03/14/2006 |
| 7005280 | Method of producing lipids by growing microorganisms of the order thraustochytriales Disclosed is a process for growing the microflora Thraustochytrium, Schizochytrium, and mixtures thereof, which includes the growing of the microflora in fermentation medium containing non-chloride containing sodium salts, in particular sodium sulfate. In a p... | 02/28/2006 |
| 6977167 | Mixtures of omega-3 and omega-6 highly unsaturated fatty acids from euryhaline microorganisms A process for the heterotrophic or predominantly heterotrophic production of whole-celled or extracted microbial products with a high concentration of omega-3 highly unsaturated fatty acids, producible in an aerobic culture under controlled conditions using biologic... | 12/20/2005 |
| 6959663 | Rearing of aquatic species with DHA-rich prey organisms A method of rearing aquatic species is provided, comprising feeding the aquatic species during at least part of the larval and/or post-larval state with prey organisms, such as Artemia or rotifers, having in their total lipid content a DHA content of at least... | 11/01/2005 |
| 6932992 | Composition and method for inhibition of harmful bacteria An improved food product having reduced levels of harmful bacteria. The food product includes an effective dose of an inhibitor for reducing the presence of harmful bacteria in the food. The inhibitor is an effective dose of the extract of labiatae plants. In the pr... | 08/23/2005 |
| 6908634 | Transglutaminase soy fish and meat products and analogs thereof This invention relates to a transglutaminase-coupled vegetable protein composition and a process for preparing said composition. Further, this invention relates to soy fish and meat products and analogs thereof and a process for making the same. ... | 06/21/2005 |
| 6905721 | Imitation cheese compositions for use in the manufacture of cheese loaves, slices and the like, and method of producing such compositions An imitation cheese composition containing moisture, preferably in an amount that is at least 60% by weight, a hydrocolloid, a cheese-derived component in an amount less than about 15% by weight of the composition, cheese flavoring that is natural or artificial and ... | 06/14/2005 |
| 6838113 | Increasing the digestibility of food proteins by thioredoxin reduction Thioredoxin, a small dithiol protein, is a specific reductant for major food proteins, allergenic proteins and particularly allergenic proteins present in widely used foods from animal and plant sources. All targeted proteins contain disulfide (S—S) bonds that are... | 01/04/2005 |
| 6830773 | Protein supplemented processed meat composition Processed meat 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... | 12/14/2004 |
| 6821548 | Salt-stable modified starch The invention relates to starch used in the food-industry. The invention provides modified starch, and derivatives derived thereof, having improved salt-stability (salt-stable starch), use of such modified starch or derivatives derived from said starch in foodstuff,... | 11/23/2004 |
| 6815000 | Jerky product and method of producing the same A jerky product resembling real meat jerky and methods of forming the same are provided. Generally, methods of forming jerky include providing an extruded dry material including a non-meat protein isolate and starch. The dry material is hydrated thereby forming a mo... | 11/09/2004 |
| 6814989 | Method for tenderizing pork A method of tenderizing pork comprising providing an amount of pork and treating the pork with a composition comprising an enzyme mixture consisting of bromelin, ficin and papain. ... | 11/09/2004 |
| 6803068 | Highly soluble, high molecular weight soy protein A soy protein with a high molecular weight. The high molecular weight soy protein has desirable flavor and functional properties, such as high water solubility and emulsification and low sedimentation and viscosity. The method of manufacturing the protein uses soy f... | 10/12/2004 |
| 6797288 | Gelling vegetable protein A process to obtain a highly soluble, low viscosity, salt tolerant gelling vegetable protein product. When introduced into a suitable meat injection brine, the protein product is capable of forming a firm sliceable meat piece with high water retention and no visible... | 09/28/2004 |
