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| Number | Title | Issue Date |
| 8173194 | Peanut butter with an organic stabilizer and method for manufacture thereof The present invention is directed to a novel organic peanut butter formulation and method for production. The peanut butter includes an organic palm oil stabilizing agent that reduces or prevents separation of oils from the peanut butter during storage. Peanut butte... | 05/08/2012 |
| 8080275 | Composition for reducing fat migration in food products A composition for reducing or substantially eliminating oil or fat separation in a food product is described. The composition includes a source of saturated fat and a recrystallization agent. A method of making this composition, and of using this composition in a fo... | 12/20/2011 |
| 7803417 | Nut butter variegate and process for preparing In a first embodiment, the invention is directed to a process for making a variegated nut spread comprising (a) forming an enclosure from a film, b) pumping a nut spread into the enclosure; and (c) before, during, or after step (b), pumping in a separate stream of a... | 09/28/2010 |
| 7803418 | Nut butter compositions and methods related thereto In general terms, this invention provides nut butter compositions and methods for preparing the disclosed nut butter compositions. In preferred embodiments, the nut butter composition or method is a peanut butter. In another preferred embodiment, the present inventi... | 09/28/2010 |
| 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 |
| 7276126 | Production of enzyme-resistant starch by extrusion A process for producing alpha-amylase resistant starch comprises extruding a feed starch at a temperature in the range of about 60-220° C., thereby producing a product alpha-amylase resistant starch. The feed starch can be in the form of an aqueous slurry or paste ... | 10/02/2007 |
| 7262032 | Allele-specific mutation detection assay using an enzyme-disabling agent The present invention relates to a method of detecting a base at a pre-determined position in a nucleic acid molecule by performing enzymatic detection reactions using base-specific detection oligomers, where each oligomer is specific for a particular base at the pr... | 08/28/2007 |
| 7240797 | Packaging and dispensing system for sandwich food products A sealed dispensing apparatus suitable for packaging and dispensing a single service portion of a food product. The food product is contained within an inner container cavity formed by an outer cover and a center member. Draw means are provided for transferring a fo... | 07/10/2007 |
| 7235277 | Nut butter and related products and method of making same Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier: (b) introducing the mixture into a mill comprising a stator and a circularly rot... | 06/26/2007 |
| 7220181 | Gaming machine having transparent LCD in front of variable display device, the LCD having a light-guiding plate and a reflective plate During a slot machine game, game effects are also displayed on a liquid crystal panel 39d provided in a reel display window unit 39, and thus the liquid crystal panel 39d serves as a new machine component for performing game effect... | 05/22/2007 |
| 7207883 | Gaming machine The gaming machine comprises: backup means (96) capable of storing information concerning with a game substantially at the same time as the gaming machine is powered off; backup restoration means (97) for restoring the gaming machine in a state that th... | 04/24/2007 |
| 7189288 | Enzyme-resistant starch and method for its production A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% a... | 03/13/2007 |
| 7169431 | Low fat peanut butter-like product made with tapioca syrup A water-based, low fat, low calorie peanut butter-like product is provided having a superior texture and mouth-feel that is shelf stable at room temperatures is disclosed. The peanut butter-like product includes water in an amount of about 20% by weight, tapioca syr... | 01/30/2007 |
| 7163710 | Emulsion comprising a nut paste A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55–80 wt. %, (b) heating the so... | 01/16/2007 |
| 7147877 | Method for treating lesions caused by estrogen deficiency with extract of cucumber The present invention is directed to an aromatase activating agent containing a plant selected from among mulberry bark, ginseng, cucumber, and phellodendron bark; or chlorella; or an extract of any of these ingredients. The aromatase activating agent ... | 12/12/2006 |
| 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 |
| 7060311 | Method for packaging a composite food portion Packaged food portions, such as food slices, consisting of two or more food items, such as peanut butter and jelly, and processes for making them. The food portion is provided with sufficient viscosity and textural properties to enable its formation into a cohesive ... | 06/13/2006 |
| 6982101 | Sweetened nut butter spread and method for its production Disclosed is an improved sweetened nut butter spread having a desirable flavor and smooth texture. The sweetened nut butter spread is prepared by grinding nuts and/or oil seeds in the presence of an edible oil to form a nut paste containing ground nuts and/or oil se... | 01/03/2006 |
| 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 |
| 6797310 | “Peanut butter batter” pancake mix A method of using peanut products in conjunction with a pancake mix, in a unique way (via peanut flour, peanut butter, peanut chunks, peanut oil and peanut essence) to create a nutritious, aromatic, new food product. This is accomplished by mixing all of these ingre... | 09/28/2004 |
| 6756070 | Natural peanut butter An all natural ingredient peanut butter and/or peanut butter spread which contains a homogeneous mixture of peanut particles, peanut oil and a natural stabilizer. The natural stabilizer forms a matrix with the peanut particles and peanut oil to inhibit or prevent th... | 06/29/2004 |
| 6720021 | Process for making a low-fat nut spread composition A low-fat and low-calorie nut spread having at least about 50% less fat and at least about 33% fewer calories than full-fat peanut butter yet having a flavor and texture comparable to a full-fat nut butter or spread. The nut spread has a non-fat solids to oil ratio ... | 04/13/2004 |
| 6706311 | Low fat nut spread composition with high protein and fiber A low fat nut spread having high protein and high fiber. The nut spread has a protein to fat ratio of greater than about 0.68:1 and a fiber to fat ratio of greater than about 0.18:1. The nut spread has good flavor and texture. The process for making the nut spread i... | 03/16/2004 |
| 6703064 | Natural peanut butter An all natural ingredient peanut butter and/or peanut butter spread which contains a homogeneous mixture of peanut particles, peanut oil and a natural stabilizer. The natural stabilizer forms a matrix with the peanut particles and peanut oil to inhibit or... | 03/09/2004 |
| 6623783 | Process for making flavored nut spreads having relatively high sugar levels by using fluid suspension of sugar and oil A process for preparing nut spreads having a sugar level of from about 15 to about 50% and especially flavored nut spreads having such relatively high levels of sugar. A substantially homogeneous blend is prepared from a fluid suspension consisting essent... | 09/23/2003 |
| 6548103 | Process for making low fat nut spread composition with high protein and fiber A process for making a low fat nut spread having high protein and high fiber. The process comprises the steps of: (a) preparing a protein containing oil suspension; (b) preparing a sugar containing oil suspension; and (c) combining the protein containing ... | 04/15/2003 |
| 6506402 | Chlortetracycline-containing animal feed compositions and methods for their use The present invention provides improved chlortetracycline-containing animal feed compositions and processes and apparatuses for their preparation. In certain embodiments, raw fermentation broth comprising chlortetracycline is divided into two portions. Th... | 01/14/2003 |
| 6447833 | Peanut butter stabilizer and method for manufacturing stabilized peanut butter A novel peanut butter stabilizer, suitable for preventing the separation of oils from peanut butter during storage, is disclosed. The peanut butter stabilizer contains: (a) a substantially completely hydrogenated edible oil fraction having an Iodine Value... | 09/10/2002 |
| 6361817 | Low calorie nut butters A reduced calorie and reduced fat nut butter composition, particularly a peanut butter. Fatty acid-esterified propoxylated glycerin compositions are used and incorporated into the nut butter compositions as a roasting medium or otherwise. The fatty acid-e... | 03/26/2002 |
| 6346284 | Food or nutritional supplement, preparation method and uses The invention concerns a complete food or nutritional supplement containing at most 10% of water by weight, preferably at most 5% of water, and more preferably at most 2% of water, with low osmolality, oxidation-stable, comprising a mixture of quality foo... | 02/12/2002 |
| 6312754 | Peanut butter with improved flavor and texture This invention relates to improved nut spreads, especially peanut butters, comprising a darker roasted nut composition and a lighter roasted nut composition. The nut spreads have a relatively low viscosity yet provide an intense nut flavor. Disclosed are ... | 11/06/2001 |
| 6197356 | Process for preparing hypoallergenic 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 enhan... | 03/06/2001 |
| 6171624 | Water-in-oil spread with water base fruit composition A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that result in each of the compositions having substantially t... | 01/09/2001 |
| 6156372 | Peanut biscuits and crumbs and method of making Peanut biscuits are produced by a method of (a) grinding roasted peanuts to obtain a peanut paste containing peanut oil; (b) removing the peanut oil from the peanut paste to provide a substantially oiless peanut paste; (c) forming the substantially oiless... | 12/05/2000 |
| 6153250 | Chitosan-stabilized peanut butter and method of preparation A natural peanut butter blend gravitationally stabilized with chitosan to prevent separation of the oil and proteinaceous phases. The blend is prepared by adding chitosan and a fatty acid, preferably stearic acid, to the oil phase, blending the oil and pr... | 11/28/2000 |
| 6153249 | Reduced fat peanut butter product and method of preparing same A low fat peanut butter product having a water activity level of less than 0.80, which can be obtained without heating. A humectant can be used in an amount sufficient to provide a predetermined water activity level. Shelf stability is thereby obtained wi... | 11/28/2000 |
| 6136366 | Method for making nut butter and related products Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier; (b) introducing the mixture into a mill comprising a stator and a cir... | 10/24/2000 |
| 6123976 | Process for producing beverages from nut butter and the product therefrom A non-dairy, nut-based beverage concentrate and a directly consumable product, and processes for producing same. At least two or more certain essential ingredients are mixed with and dispersed throughout nut butter. These essential ingredients ensure that... | 09/26/2000 |
| 6063430 | Blended nut spread compositions and method of making Nut spreads, especially peanut butter compositions, comprising a blend of mono-modal and multi-modal compositions. The blended peanut butters have a relatively low viscosity, yet avoid an oily appearance and greasy mouth feel. A product composition and me... | 05/16/2000 |
| 6039999 | Reduced fat nut butter product and process for making the same Disclosed is a reduced fat peanut butter product containing from about 30% to about 75% of a nut paste, from about 15% to about 45% of at least one water-soluble non-fat dry solid, from about 0% to about 10% added edible oil, from about 0% to about 30% of... | 03/21/2000 |
