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7582324 |
Proficiency beverage
A hypotonic performance beverage features the use of a polyglucoside having a molecular weight within a range from about 3140 to about 3760, said beverage having a pH within a range from about 3.2...
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7514112 |
Vacuum kneading method with the introduction of oxygen and the device used to carry out said method
The invention relates to a method of kneading dough in order to produce bread or similar products. According to the invention, the dough ingredients are introduced into a chamber and all of said...
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7491417 |
Process for ozone-based decontamination of shell eggs
Methods for reducing external and internal contamination of shell eggs by utilizing gaseous ozone applied under mild pressure, alone or in combination with UV radiation for external contaminants...
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7229066 |
Apparatus and method for mixing a gas and a liquid
An apparatus and method are provided for mixing a gas and a liquid to produce a gaseous vapor of the liquid that is substantially free of droplets. Gas, e.g., carbon dioxide, is divided into first...
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7220442 |
Nutrition bar and process of making components
A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated...
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7208187 |
Climate control for the transport and storage of perishables
Method for the control of a controlled atmosphere for the storage of plant products in at least one storage- or transport space, where
a) the concentration of at least one trace gas that is...
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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...
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7138145 |
Method and apparatus for ozination of grain
A method for treating grain comprising circulating concentrated ozone through an evenly distributed column of grain to maintain a concentration of between 50 and 100 ppm.
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7107896 |
Method and device for inerting a vat for consumable liquid, in particular wine, and corresponding inerting gas
A method of inerting a vat including an upper wall and containing a consumable liquid and an overhead gas, comprising the steps of
injecting an inerting gas heavier than air at a velocity...
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7094435 |
Method for treating meat products with carbon monoxide
Carbon monoxide is injected into the interior of the meat product along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid...
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7087257 |
Crustacean seafood process
A process for preparing fresh uncooked crustaceans such as crawfish, lobster, crab, and shrimp for shipment to consumers in a frozen state. The process includes a washing process, by submerging the...
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7060315 |
Aroma-containing components
The aroma-improving agent is present with the aroma-containing component, such as chocolate, cocoa, tea or coffee, in an amount effective to chemically interact with aroma compounds to form an...
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7056546 |
Stabilizer-free stabilized coffee aroma
A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of its flavor or sensory characteristics by associating the aroma-providing component with a...
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7056545 |
Stabilization of aroma-providing components
A process for stabilizing an aroma-providing component such as coffee aroma against loss or degradation of desirable flavor or sensory characteristics of its aroma during storage. The...
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7008658 |
Apparatus and method for providing treatment to a continuous supply of food product by impingement
An apparatus and method for providing treatment by impingement to a continuous supply of food product includes a treatment zone at an ambient pressure, a fluid delivery zone at an elevated...
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6960362 |
Stabilized aroma-providing components and foodstuffs containing same
Stabilized aroma-providing components such as chocolate, tea or coffee aromas that are stabilized against loss or degradation of desirable flavor or sensory characteristics of its aroma during...
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6913382 |
Treatment of fluids
A method for fixing a first fluid within a second fluid which includes the steps of mixing the first and second fluids together and subjecting the first and second fluids to an electric field and a...
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6863915 |
Aerated flake shortening
An aerated flaked fat product is provided and a process for production of aerated flaked fat products is provided, the process allows the incorporation of gas into the aerated flake fat product and...
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6855358 |
Process for addition of a nutraceutical to a beverage
The present invention discloses a method of introducing a nutraceutical to a beverage comprising treating a beverage with a primary sterilizing agent, such as ozonation, filling a container with...
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6855357 |
Aroma generating apparatus and method in a cooking apparatus
Aroma generating apparatus and method is provided in a cooking apparatus having a main body formed with a cooking compartment and a cooker driver to cook a food within the cooking compartment. The...
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6852348 |
Method of treating produce
Sodium ortho-phenylphenate is admixed with water to produce a process water for treating produce. Potassium carbonate is admixed with the process water in an amount necessary to necessary to raise...
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6841182 |
Olive oil containing food composition
A method has been found for the manufacture of a spread which is characterized by the presence of a substantial amount of olive oil polyphenols and the absence of olive oil odour. The deodorized...
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6800315 |
Methods for decontaminating shell eggs
Methods for reducing external and internal contamination of shell eggs by utilizing gaseous ozone applied under mild pressure, alone or in combination with UV-light for external contaminants and...
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6767568 |
Meat processing scheme
A method and apparatus for processing meat is provided. According to the method, a meat product is positioned within an interior volume of a decompression chamber. A pressure differential is...
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6759070 |
Inert-gas based leavened dough system
The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dough or scone. The dough article comprises a substantially...
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6720017 |
Method for reducing the rate of deterioration of perishable horticultural produce
A method for reducing the rate of deterioration of perishable horticultural produce by causing the horticultural produce to be treated post harvest with nitric oxide in an amount and for a period...
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6716464 |
Method and device for processing fresh meat
The invention relates to a method for processing fresh meat and fish. The fresh meat is stored during a set time in an airtight chamber ( 1 ) to be locked after oxygen has been supplied therein, in...
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6615908 |
Method of transporting or storing perishable produce
The invention allows cool rooms or sea containers designed for frozen goods to handle produce requiring more precisely controlled temperatures and conditions, e.g., vegetables and fruits requiring...
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6592921 |
Method of removing the hull from corn kernels
A method of removing the hull from corn kernels wherein the method involves exposing the corn kernels to ammonia (e.g., gas-phase anhydrous) under conditions effective to remove the hull from corn...
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6589587 |
Pourable water and oil containing emulsions comprising gas bubbles
The invention relates to pourable water and oil containing emulsions comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase....
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6589480 |
Method for sanitizing a food processing environment
A method for sanitizing a food processing environment includes the preparation of an aqueous ozone was solution for use in sanitizing food contact surfaces and food processing work stations. During...
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6482464 |
Gas-incorporated chocolate and its production
There is disclosed gas-incorporated chocolate, in particular, air-incorporated chocolate whose chocolate material requires tempering and comprises a polyglycerin fatty acid ester and lecithin, said...
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6461633 |
Reducing sugar-containing fat emulsion and a method for its sterilization
The invention provides a reducing sugar-containing fat emulsion comprising an oil-in-water fat emulsion available upon emulsification of a fat with an emulsifier wherein a reducing sugar and at...
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6389838 |
Apparatus for reducing microbe content in foodstuffs by pH and physical manipulation
A manipulating apparatus ( 10 ) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces ( 23 ) and physically manipulates or stresses the workpieces while they...
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6342261 |
Method of preserving foods using noble gases
A method of preserving a food by contacting the food with a noble gas, a mixture of noble gases or a mixture containing at least one noble gas.
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6340654 |
Freshness-retaining agent and method for agricultural/horticultural products
A freshness-retaining agent for an agricultural or horticultural product comprises an organic acid and a hydrgencarbonate. The organic acid may preferably be an organic acid which in the presence...
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6338296 |
Release device for slowly releasing sprout inhibitor into packages of potatoes
A release device for slowly releasing vapors of a sprout inhibitor into a small package of potatoes is disclosed. The release device includes a container for holding finely particulate porous media...
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6337098 |
Method of improving the aroma and flavor of coffee using noble gases
A method of improving the aroma and flavor of coffee, which entails contacting the same with a noble gas, mixture of noble gases or mixture containing at least one noble gas during at least a...
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6328044 |
Process and plant for the controlled washing of food products with ozonized water
The treatment of a food product is carried out using ozonized water in at least two containers, each container possibly being associated with a set value of the dissolved-ozone content that it is...
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6322830 |
Ready-to-bake, shelf-stable cake dough and process for its manufacture
A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity...
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6309679 |
Method of improving processes using pectinase enzymes with noble gases
A method is provided for improving an enzymatic process using at least one enzyme having pectinase activity which entails contacting the at least one enzyme during the process with a noble gas,...
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6296887 |
Process for producing tea concentrates
A process for preparing tea concentrates particularly those suitable for making cold soluble instant tea products. The process involves preparing an extract of tea leaves that contains insoluble...
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6274185 |
Method of controlling browning reactions using noble gases
A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a...
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6265006 |
Method and apparatus for applying volatile substances to materials
This invention relates to a method and apparatus for applying volatile substances, particularly microbicidal substances, to materials such as foods, pharmaceutical products and ingredients thereof...
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6245294 |
Method and apparatus for surface treatment of materials
The killing of microorganisms on the surface of porous and non-porous materials including agricultural commodities is accomplished by use of methods and apparatus which expose the material to...
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6210730 |
Method for treatment of containerized foods
A method for treating a perishable meat product including the steps of chilling the meat product to within a selected temperature range, exposing the chilled meat product to a chilled gas mixture...
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6203834 |
Process for smoking food items
An apparatus, and method for cooking and smoking food items and a smoked product produced by the inventive method. The inventive apparatus preferably comprises (a) an oven including a belt-type...
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6203824 |
Carbonyl sulphide insecticide
The gaseous chemical compound, carbonyl sulphide, has hitherto been unknown as a fumigant for the control of insects and mites. Experiments have shown conclusively that carbonyl sulphide can be...
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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...
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6194012 |
Treatment of meat
A method of storing and aging a meat which comprises the steps of containing meat in a controllable environment under a mechanical compression, substantially separating a majority of a surface of...
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