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7604829 |
Pet food product and method of producing same
A pet food product is produced having a colored exterior that simulates the appearance of real meat that has been imparted a marinated or grilled appearance. The product may be manufactured using a...
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7601375 |
Food interleaver, method for imparting flavor to food product, and combination food product and food interleaver
A food interleaver is provided according to the invention. The food interleaver includes a paper base sheet, a release and barrier component for providing the food interleaver with release and...
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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.
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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...
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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...
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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.
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7186432 |
Shelf stable meltable particulate food product
A savory, shelf-stable, particulate, meltable, food-grade plasticized composition is disclosed, having a water activity A w of 0.70 or below. The composition is an oil-in-water emulsion of: a...
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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...
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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...
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7045160 |
Mucorales fungi 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...
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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...
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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...
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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...
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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...
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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)...
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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...
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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...
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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.
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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...
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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...
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6767573 |
Fried pet treats
A pet treat in a sealed container. The treat is in the form of one or more pieces of a formulated food product. Each piece has a fried body of a thermally gelled matrix containing protein and...
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6723356 |
High quality fermented bouillon, and method for production thereof
A method for making a bouillon, comprising providing meat, and meat extract and/or bone extract; lactic acid fermenting at least an extract portion, or further providing lactic acid fermentation...
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6689403 |
Mixture for reddening meat products
The invention relates to a mixture for reddening meat products, notably sausages cooked in water, which for each 1 kg of meat or sausage meat contains between 1×10 8 and 5×10 10 germs of a...
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6685978 |
Gelled and gellable compositions for food products
Processes and compositions for treating food products comprising adding to the food product an aqueous composition which is gellable in the food product. The process can include wherein the...
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6677433 |
Stabilization of hypoallergenic, hyperdigestible previously reduced proteins
Disulfide proteins showed mitigated allergenicity and increased digestibility by pepsin following reduction by thioredoxin. The sulfhydryl groups newly formed on reduction by thioredoxin (at 4°...
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6676986 |
Method of making formed food puree products
A method of making formed food products from food purees is disclosed. These products are ideal for use with children or adults who are unable to effectively chew their food due to age or illness....
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6649206 |
Meat emulsion product
Methods for producing meat emulsion products as well as products so produced are disclosed. Meat emulsion products are produced that have realistic fiber definition. The meat emulsion product...
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6649199 |
Process for manufacturing a fermented food product using cell extracts
The invention relates to a process for manufacturing a fermented food product, which enables the maturation phase of said product to be shortened and its organoleptic to be improved. The process is...
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6635301 |
Method and apparatus for the manufacture of meat
A method of manufacturing a texturised proteinaceous meat analogue product, including: subjecting, in a food extruder a mixture containing: about 40 to 95% by weight edible proteinaceous materials...
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6613372 |
Method for producing an animal feed or food item and a product produced according to said method
A method for producing an animal feed or food item wherein at least one first flow of a viscous mass solidifies under corresponding first process conditions and at least one second flow of a mass...
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6613369 |
Vegetable sausage analogues
Vegetable sausage analogues are provided which have texture and flavor delivery components dispersed within a set-up matrix formed from a composition including powdered vegetable protein. Included...
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6613368 |
Dog beverage
In a preparation for a beverage for dogs in a liquid or a solid form for dissolution in water, there are included in the beverage at least flavor carriers, minerals and proteins and other...
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6582746 |
Meat product
A novel meat product is provided. The meat product contains a blend of at least one meat and an unrefined plant protein material. In one embodiment, the unrefined plant protein material of the meat...
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6572883 |
Illness curative comprising fermented fish
An agent for curing states of illness in the digestive apparatus comprising fish fermented by a fermentation process in brine. According to a first method for the production of the agent the...
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6555155 |
Method and apparatus for harvesting, digestion and dehydrating of krill hydrolysates and co-drying and processing of such hydrolysates
Method and apparatus used in producing a feed product or premix and the products made by the method. A predetermined quantity of krill hydrolysate is added to a predetermined quantity of dry...
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6537598 |
Method for tenderizing raw beef
An enzyme mixture for tenderizing raw beef comprising between about 98.7% and about 99.7% bromelin, between about 0.02% and about 0.08% ficin and between about 0.01% and about 0.05% papain. A...
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RE38009 |
Zeaxanthin formulations for human ingestion
Preparations are disclosed containing the 3R-3′R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement....
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6521276 |
Stabilized food composition
A stabilized food composition with a reduced dry matter content, wherein the stabilizing agent is a fructane or fructane mixture in an amount of 1-15 wt % and to 1-25% of the water content of said...
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6500477 |
Stabilizer for prepared foodstuff
The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a...
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6468577 |
Stabilizer for mechanically separated meat
The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a...
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6395320 |
Two-component packaged food products
The invention provides two-component shelf-stable packaged food products, especially packaged sauce products. The products comprise a container, a first food component filling a first region of the...
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6391367 |
Method for the preparation of alimentary soft granular caviar
A method and an apparatus for preparing an alimentary granular soft caviar similar to black (granular) caviar. The method involves the preparation of a mixture containing an albuminous colloid,...
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6383538 |
Producing meat with enhanced shelf-life
A method of obtaining beef of increased shelf-life comprises the step of grazing cattle on forage on or into which seaweed supplement has been incorporated or directly feeding seaweed supplement to...
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6352735 |
Process of incorporating konjac paste into a meat to provide a low calorie meat product
This invention discloses the method of producing a food product by dissolving konjac flour in alcohol to form a paste, mixing ingredients such as soybean protein, a viscosity enhancing agent, a...
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6344225 |
Generation and stabilization of preferred beef tallow flavors in frying oils
A frying oil is described which produces fried foods exhibiting a highly preferred flavor profile and flavor stability over the life of the oil. The invention includes a beef tallow fraction...
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6319536 |
Process for making a canned ground meat
The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a...
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6270820 |
Process for dry stable intermediate pet food composition
A process for making a dry, stable intermediate pet food including meat includes the steps of combining a plurality of ingredients specified by a basal pet food formula, wherein the plurality of...
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6248383 |
Agent for improving water binding capacity of meat and method of making
The meat quality-improving agent of the present invention includes an enzymatic hydrolyzate of a protein. By using the above meat quality-improving agent for frozen meats, pressured and...
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6245342 |
Cosmetic preparation with a peptide addition
A cosmetic preparation contains peptide derivatives from α-MSH, as well as other active components. A cosmetic product has the property of activating the melanogenesis and being an...
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6238720 |
Gelled emulsion products containing chitosan
A sterilized, gelled emulsion product which contains protein, lipid, carbohydrate and a binder. The binder is made up of chitosan or a mixture of chitosan and a polyphosphate. The emulsion product...
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