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| Number | Title | Issue Date |
| 8137730 | Power spraying of agricultural products with wrinkled skins Raisins that have been formed by field drying of grapes and that have been exposed to rain during the drying process that has caused solids, particularly sand, to become embedded in the surface folds of the raisins, are cleaned of such embedded solids by spraying wi... | 03/20/2012 |
| 8101227 | Composition and methods of making frozen infant and toddler food The present invention is aimed to retain the taste and texture of infant and toddler food products that have been frozen. By employing a slow-churning freezing process, the frozen infant and toddler products are lighter in color, smoother and creamier in texture and... | 01/24/2012 |
| 8097289 | Papaya puree and the use of the same The invention relates to a method for producing a puree preparation from Carica papaya fruit, said method comprising the following steps: the fruit or crushed fruit, especially in a sieved form, is cooked for at least 30 minutes at normal pressure, optionally... | 01/17/2012 |
| 8084075 | Process for preparing a melon extract and concentrate and product produced by the process The process of producing a melon extract by the following steps: providing at least one whole melon comprising flesh; steaming the outside surface of the whole melon to thereby soften the outside surface of the melon and remove microbials from the outside surface of... | 12/27/2011 |
| 8053016 | Agglutinant compound and agglutinated product for reconstituting powders of vegetal origin An agglutinant compound and agglutinated product for reconstituting powders of vegetal origin, that allow employing a lamination or similar process, being said agglutinated product comprised of agglutinant compound and a vegetal mass formed by the powder of vegetal ... | 11/08/2011 |
| 8007852 | Method for production of frozen vegetables or fruits The present invention relates to a method for producing frozen and dehydro-frozen vegetables and fruits, wherein the method includes the method of cryogenically freezing the fruits or vegetables. ... | 08/30/2011 |
| 7993696 | Container-packed beverage containing vegetable juice and/or fruit juice Provided is a packaged beverage which can be discharged from the beverage container uniformly because precipitates containing effective components derived from vegetables or fruits can be dispersed quickly by mild shaking, though the formation of precipitates during... | 08/09/2011 |
| 7993695 | Method for preparing hypoallergenic fruit and/or vegetable derivatives The object of the present invention is a novel transformation process of fruits and vegetables for manufacturing industrial derivatives such as hypoallergenic juices, puree and concentrates, etc. mainly intended for individuals suffering from OAS (Oral Allergy Syndr... | 08/09/2011 |
| 7935378 | Nectarine juice drink A nectarine juice drink and methods of producing a nectarine juice drink are described. The method involves (a) providing nectarines; (b) treating the nectarines with heated, moist air or heated water to produce heat treated nectarines; (c) pressing the heat treated... | 05/03/2011 |
| 7927649 | Oral cavity stimulating substance A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I). ... | 04/19/2011 |
| 7815961 | Process for concentrating fruit and vegetable juices, and concentrates thereby obtained The invention relates to a process for concentrating vegetable juice or fruit juice, wherein a permeate stream and a retentate stream are formed by subjecting the juice to an ultrafiltration step and subjecting the permeate stream to evaporative concentration. Furth... | 10/19/2010 |
| 7807209 | Watermelon juice products and food products produced with the juice products A composition comprising a watermelon juice includes the following colorimeter values, an L value of about 19 or greater, an A value of about 32 or greater, a B value of about 24 or greater. Watermelon juice extract is typically free of any added, artificial coloran... | 10/05/2010 |
| 7709040 | Tomato products and process for their preparation A process for treating tomato concentrates obtainable by concentration by evaporation, having a dry residue in percentage by weight higher than 15%, generally at least of about 18%, comprising the following steps: I) mixing of the tomato concentrate (component a)) w... | 05/04/2010 |
| 7655268 | Thickening agent and process for thickening The invention relates to a process for thickening a product by adding a mixture of PME-deactivated and non-PME deactivated vegetables or fruits to the product, as well as to a product and a thickening agent comprising that mixture and their preparation. ... | 02/02/2010 |
| 7641931 | Industrial tomato process and product obtained thereof The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes ... | 01/05/2010 |
| 7635496 | Tomato products Tomato products obtained from tomato juice or tomato passata having the following composition in percentage by weight: dry residue 5.5-20%, water 94.5-80%, 100% being the sum of the two components, | 12/22/2009 |
| 7582325 | Process for the preparation of tomato extracts with high content in lycopene A process for the extraction of lycopene from whole tomatoes, in which process tomatoes are heat concentrated and extracted with water-saturated ethyl acetate. ... | 09/01/2009 |
| 7569244 | Ready-to-eat dry fruit products and process The present disclosure provides ready-to-eat (RTE), shelf-stable processed foods composed of up to 100% fruit and the system and process for their manufacture. The product, system, and process uses dried fruit in some form as an in-feed material, having a higher moi... | 08/04/2009 |
| 7550171 | Process and equipment for making simulated olive products by coextrusion, and obtainable product Our invention is concerned with a process and equipment and the resulting product. The process and equipment produce simulated cylindrical olive products with a central core. An aqueous alginate or low-methoxy pectate sol containing dispersed olive flesh is co-extru... | 06/23/2009 |
| 7541056 | High fiber and ready-to-serve, ambient stable fruit-based composition High fiber and ambient stable fruit-based compositions are described. The compositions are ready-to-eat, low in fat and suitable to be beverages, fillings, dips, sauces, spreads or dressings. The compositions have less than 20.0 ppm of extracellular terminal unsatur... | 06/02/2009 |
| 7449209 | Method and ingredient for increasing soluble fiber content to enhance bile acid binding, increase viscosity, and increase hypocholesterolemic properties The present invention relates to a method for modifying materials that have low soluble fiber content and high insoluble fiber content so as to enhance bile acid binding capacity by increasing the level of available soluble fiber that can be obtained from such start... | 11/11/2008 |
| 7438943 | Method for dehydro-roasting The present invention relates to a method for roasting vegetables and fruit, and the resultant roasted food product. In particular, the present method partially dehydrates the vegetable or fruit followed by roasting the dehydrated product, to produce a dehydro-roast... | 10/21/2008 |
| 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 |
| 7427418 | Phloridzin-rich phenolic fraction and use thereof as a cosmetic, dietary or nutraceutical agent A phenolic fraction of fruit obtained from the Rosaceae family and also to the process for the specific extraction of this fraction. The phenolic fraction is rich in dihydrochalcones (phloridzin and phloretin) and may be used as a cosmetic, dietary, or nutraceutical... | 09/23/2008 |
| 7419691 | Food supplement formulation A food supplement formulation, comprises L-methionine; L-arginine; zinc; selenium; Echinacea; cranberry; ginkgo; and usnea barbata. ... | 09/02/2008 |
| 7416755 | Rice-based snack chip and method of making same A rice-based snack chip made from a dough including the dry ingredients of bumped rice kernels, long-grain pregelatinized rice flour, medium-grain course white rice flour and in which the bumped rice kernels are partially hydrated, bumped, partially dehydrated and f... | 08/26/2008 |
| 7407680 | Method for manufacturing vegetable juice and the like with decreased nitrate ions A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetabl... | 08/05/2008 |
| 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 |
| 7393551 | Denatured carob flour (DCF) with a low content of soluble tannins and sugars, meant for human consumption and process to obtain it The present invention provides an improved denatured carob flour, which includes 2 to 15% sugars, 0.2 to 1.5% cyclitols (pinitol), 2 to 10% lignins, 10 to 30% celluloses, 3 to 20% hemicelluloses, 1 to 6% pectins, 25 to 55% condensed tannins, 3 to 9% protein and less... | 07/01/2008 |
| 7390520 | Process for preparing a chewable pet food A process for preparing an extrudable product suitable for forming into a chewable pet food and comprising between about 56% to about 80% dry wheat gluten mix, between about 9% to about 28% liquid plasticizer mix and between about 8% to about 18% moisture by weight ... | 06/24/2008 |
| 7364764 | Soluble roasted chicory having high inulin content The soluble roasted natural chicory in powder form with a high content of inulin and fructo oligosaccharides (FOS) about from 50% to 60% by weight relative to the dry matter. Its color index as measured by the absorbance of a 1% solution at 500 nm lies in the range ... | 04/29/2008 |
| 7356980 | Automated method for packaging food An automated food processing system and method is provided that allows food to be dispensed, fried and packaged in a suitable container, which may be an individual portion-sized container. In one embodiment, the system includes separate automated modules for dispens... | 04/15/2008 |
| 7357954 | Process for preparing instant rice and product thereof Milled rice grains are primarily immersed, and at least surface layers of the grains are converted to the alpha-type. The rice grains are then preliminarily dried and consummatively polished, and are further subjected to secondary immersing and secondary alpha-type ... | 04/15/2008 |
| 7351441 | Easily dispersible granules of soybean protein An easily dispersible granule of soybean protein having powdery soybean protein whose surface is coated with a carbohydrate, which is not readily digestible, wherein the carbohydrate is present in an amount of at least 5 parts by weight per 100 parts by weight of th... | 04/01/2008 |
| 7351684 | Aqueous disinfectants and sterilants including colloidal transition metals The present invention is drawn to disinfectant or sterilant compositions, which are human safe, e.g., food grade or food safe. In one embodiment, an aqueous disinfectant or sterilant composition can comprise an aqueous vehicle, including water, from 0.001 wt % to 50... | 04/01/2008 |
| 7348036 | Flours and starch with a very high amylopectin content and methods for the production and uses thereof A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, a... | 03/25/2008 |
| 7347985 | Breath freshening and oral cleansing product with magnolia bark extract A pullulan-free edible film composition for oral cleansing, breath freshening, and anti-microbial benefits includes a film forming agent and Magnolia Bark Extract. In a treatment process, an effective amount of Magnolia Bark Extract is delivered to the oral cavity b... | 03/25/2008 |
| 7337594 | Food dispensing device and method An automated food processing system and method is provided that allows food to be dispensed, fried and packaged in a suitable container, which may be an individual portion-sized container. In one embodiment, the system includes separate automated modules for dispens... | 03/04/2008 |
| 7338682 | Method for producing a coagulate food comprising raw material of KONNYAKU and bean curd ground product and said coagulate food The invention provides a process for producing a coagulate food which comprises the following steps: (a) preparing KONNYAKU paste containing raw materials of KONNYAKU and water, in which a bean curd ground product, or this product and other raw materials, not more t... | 03/04/2008 |
| 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 |
