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| Number | Title | Issue Date |
| 7771763 | Food products with a protective coating A chitosan polymer is added to an acid and water solution in an amount sufficient to form an edible composition having a solids content greater than five percent (5%) and a liquid viscosity. The composition is applied to food products, such as fruits, vegetables and... | 08/10/2010 |
| 7455868 | Apparatus and method for making ice cream products Ice cream products are made quickly by mixing ingredients with a liquefied gas in an open container from which clouds of vapor emanate. A deflector close above the open container keeps the vapor from rising away from the container and directs it laterally and downwa... | 11/25/2008 |
| 7455865 | Shelf-stable flavored oil encapsulated salt A food flavoring encapsulate includes an encapsulated substrate, such as salt, wherein the substrate is encapsulated by a flavored oil. The flavored oil incorporates a Maillard reaction product and is preferably substantially free of water. ... | 11/25/2008 |
| 7455873 | Method for processing an aerated confectionery foam rope A method and system for processing at least one rope of aerated confectionery foam. The method includes extruding at least one rope of aerated confectionery foam from an extruder. The rope is conveyed from the extruder to a rotary cutter. An anti-sticking agent, suc... | 11/25/2008 |
| 7455869 | Composition for preparing artificial fruit flesh and food product containing the same The present invention provides novel compositions having an eating texture similar to that of a natural fruit flesh, an artificial fruit flesh having an eating texture similar to that of natural fruit flesh prepared by using the compositions, and a food product cont... | 11/25/2008 |
| 7452564 | Bake stable low water activity filling A bake stable filling with a water activity of less than 0.60 comprising a matrix including a globulin protein with a dispersion of oil. ... | 11/18/2008 |
| 7452558 | Three-layered centerfilled gum product with candy shell A three-phase center-filled gum or bubble gum candy lollipop product. An extruded gum or bubble gum material has a semi-liquid center-fill material added to it in a batch forming mechanism simultaneously with the formation of an exterior candy shell. The three-phase... | 11/18/2008 |
| 7449208 | Pourable dessert liquid product A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier. ... | 11/11/2008 |
| 7435435 | Frozen ice confection The invention relates to a frozen ice confection comprising ice granules, wherein the confection has a total solids content of from 4% to 10% by weight and comprising fat and emulsifier in a total amount of from 0.3% to 1.5% by weight. The invention further provides... | 10/14/2008 |
| 7435442 | Non-dairy products derived from rice and method of making The invention consists of a mixture for a dairy alternative, in which the mixture is obtained by reconstituting ingredients separately extracted from rice and consists of at least two of the following ingredients, calculated in terms of the total weight of the mixtu... | 10/14/2008 |
| 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 |
| 7416751 | Method of controlling release of N-substituted derivatives of aspartame in chewing gum and gum produced thereby The present invention includes a method for producing a chewing gum with a modified release sweetener selected from the group of N-substituted derivatives of aspartame, particularly neotame, as well as the chewing gum so produced. The modified release neotame or oth... | 08/26/2008 |
| 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 |
| 7413758 | Preparation of light stable hop products Disclosed are methods for the production of light stable hop products, useful for the brewing of beer or ale to be stored in clear or green glass containers, which beer or ale will not develop objectionable flavor as a result of exposure to light. Light stable hop p... | 08/19/2008 |
| 7407681 | Process of making round items of frozen confectionery A round item of frozen confectionery having an even roundness and a shape generated by revolution but essentially lacking an apex, rough edges and forming tool marks, In particular, the frozen confectionery has the form of a ball similar in appearance to a ball made... | 08/05/2008 |
| 7407678 | Method for enzymatic treatment of a vegetable composition A method of processing a vegetable that includes providing a vegetable composition having a first outer layer to which an enzyme is applied for a time that is sufficient to form an enzyme-degraded vegetable. The enzyme-degraded vegetable is capable of absorbing comp... | 08/05/2008 |
| 7404976 | Method of administering a milk substitute to critical care animals A method for providing nutrition to critical care animals such as dogs and cats is provided which comprises administering an amount of an artificially produced canine or feline milk substitute composition. The canine milk substitute composition comprises, on a dry m... | 07/29/2008 |
| 7399494 | Quick water-dissolved film product, for treating milk with bacteria and/or enzymes High solubility film product comprising a starch and/or a cellulose and at least one bacterium or enzyme chosen from those necessary for milk fermentation, coagulation or curdling. ... | 07/15/2008 |
| 7396553 | Method of manufacturing condensed milk A method of manufacturing condensed milk having a milk solids component of 32% to 40% by weight comprises the steps of mixing liquid milk having 10% to 14% milk solids and a first predetermined milk fat content with dried milk powder having a second predetermined mi... | 07/08/2008 |
| 7390518 | Stain removing chewing gum composition A composition in the form of a chewing gum composition or a confectionery composition containing a stain removing complex of a stain removing agent and a cyclodextrin compound and methods of preparing and using the same to remove stains from dental material includin... | 06/24/2008 |
| 7387809 | Thermally processed meat products The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder ... | 06/17/2008 |
| 7378119 | Meat enhancement system The present invention is an enhanced fresh meat composition and method of making the same. The fresh processed meat composition is made from post-rigor meat and includes a bicarbonate additive. ... | 05/27/2008 |
| 7378116 | Continuous formation of center filled gum Method and system for continuously producing pieces of liquid-filled gum material. An extruded rope of liquid-filed gum is sized and separated into individual pieces of gum. A rotating drum mechanism having a die ring and cutter ring with mating die members separate... | 05/27/2008 |
| 7368283 | Agitation tank for storing beer yeast slurry According to the present invention, there is provided a stirred tank for storing yeast slurry to be supplied to fermentation tanks where fermented foods such as beer are fermented, is characterized in that a stirring impeller is provided within the stirred tank and ... | 05/06/2008 |
| 7364761 | Chewing gum containing physiological cooling agents and method of preparing A method for producing a chewing gum, as well as the chewing gum so produced, incorporates a physiological cooling agent, such as acyclic carboxamide, or combinations of physiological cooling agents. In another embodiment a combination of physiological cooling agent... | 04/29/2008 |
| 7364766 | Toasted flavor additive and method of making A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of... | 04/29/2008 |
| 7354613 | Method for treating processed food products Contacting a processed food product with an aqueous solution containing an effective amount of an alkali silicate reduces bacterial contamination of the product or retards bacterial growth on the product or both reduces bacterial contamination and retards bacterial ... | 04/08/2008 |
| 7351438 | Method of preparing chewing gum powder The invention is a chewing gum formulation in powder form, a process for producing it, and a chewing gum in tablet produced by direct compression of a the chewing gum formulation in powder form that is characterized by a chewability that remains unchanged throughout... | 04/01/2008 |
| 7344743 | Frozen layered pasta product The present invention relates to the field of frozen convenience meals. More particularly the invention relates to frozen layered pasta products that are conveniently reheated from frozen form for consumption. ... | 03/18/2008 |
| 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 |
| 7344746 | Process for the hydrogenation of hop resin acids A process for the direct hydrogenation of hop resin acids in the absence of a liquid, organic solvent by reacting the hop resin acids which hydrogen in the presence of a noble metal catalyst at a temperature at which the resin acids are sufficiently fluid to allow e... | 03/18/2008 |
| 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 |
| 7335386 | Method for preventing acrylamide formation in food products and food intermediates The present invention relates to a novel treatment composition and process for use thereof in treating food products and food intermediates to prevent acrylamide formation therein. The treatment composition may be used in single, home use settings as well as commerc... | 02/26/2008 |
| 7332186 | Method of making centerfilled gum product with candy shell A three-phase center-filled gum or bubble gum candy lollipop product. An extruded gum or bubble gum material has a semi-liquid center-fill material added to it in a batch forming mechanism simultaneously with the formation of an exterior candy shell. The three-phase... | 02/19/2008 |
| 7332191 | Compositions containing toasted soybean flakes and potato flakes The invention relates to an improved compositions comprising mixtures of toasted soybean flakes and potato flakes, for making highly soy protein enriched and soy oil containing mashed potato products having excellent nutritional, taste and texture properties. The to... | 02/19/2008 |
| 7328648 | Apparatus for improving the taste of beverages The present invention is directed to a method and apparatus of treating wine to improve the wine's taste. This is accomplished by treating the wine with a magnetic field formed by one or more magnets, preferably at least two magnets. These magnets are positioned wit... | 02/12/2008 |
| 7323202 | Composition for forming a casing and method of use A composition for coating foodstuffs is described, where the composition comprises a first polysaccharide that is negatively charged in the composition and gels under the influence of cations, and at least a second polysaccharide which is neutral in the composition.... | 01/29/2008 |
| 7320808 | Method and apparatus for coating confectionery centers An improved coating apparatus and an improved method of coating a mass of centers are disclosed. The improved coating apparatus comprises a temperature sensor for measuring the temperature of the surface of the coated centers and/or a moisture sensor for measuring t... | 01/22/2008 |
| 7311934 | Method of inhibiting the growth of in meat products Improved and outgrowth protection against Clostridium perfringens in meat products is obtained by incorporating into the meat product 0.05 to about 2% of sodium acetate or sodium diacetate in addition to about 0.2% to about 4% of citric acid buffered sodium c... | 12/25/2007 |
