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8182851 Ruminant feedstock dietary supplement  
This invention provides a control release formulation or rumen-bypass dietary supplement in compacted form. The formulation or supplement has the capability to transport fatty acid calcium salt and...
8182853 High pressure freezing of frozen desserts  
A method for preparing a pasteurized frozen dessert by mixing unpasteurized ingredients for the frozen dessert, the ingredients including water, cooling the unpressurized mix, pressurizing the...
8181817 Raised container lid or beverage preparation and beverage bag retention  
Apparatus and methods for the individual controlled preparation of a beverage from one or more beverage bags within a variety of containers and the quick and sanitary storage of the bag or bags...
8182848 Methods for improving the storage and handling characteristics of condensed whey permeate and for utilizing condensed whey permeate in the feeding of a ruminant animal  
A method of improving the storage and handling characteristics of a condensed whey permeate (“CWP”) comprising the steps of: (a) obtaining a CWP that: (i) has a total solids content in the ran...
8182854 Coffee drink composition  
Provided is a coffee composition which does not generate hydrogen peroxide in the body even if it is taken for long periods of time. The coffee composition has a hydroxyhydroquinone content of 0 to...
8181815 Shrink-film seal and method for sealing containers  
A shrink-film seal (101, 201, 301, 401) is described having at least one stamped portion (102, 402, 602, 702) which is arranged along the circumference of a container (203, 303) which is to be...
8182857 Edible products with low content of saturated and trans unsaturated fats  
The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, less than 35 wt. % of saturated fatty acids,...
8182855 Fish food containing fermented soyfood  
The present invention relates to an enriched fish food product comprising a binder resin and a fermented soy nutraceutical. Optionally the nutraceutical may contain enzymes or coenzymes. Also, the...
8182852 Method and device for multistage product frying  
A method is described wherein products, such as potato chips, vegetables, fruits, nuts or the like are fried in at least two stages. In the first stage the products are fried at a temperature...
8182858 Compositions for improving flavor and safety of marinated meat products  
A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon...
8182850 Mixture of iron and copper salts masking metallic taste  
An oral composition comprising taste masked iron or copper.
8183506 Microwave heating construct  
A blank for a construct includes a main panel including a removable panel at least partially defined by a line of disruption, a plurality of side panels extending from the main panel along...
8182856 Stabilizers useful in low fat spread production  
The present invention relates to methods for producing low fat spread emulsions stabilized with dairy proteins. The water phase is stabilized by heat denatured whey proteins at low calcium...
8182849 Fermented tea beverage and tea beverage  
The present invention provides a tea-based fermentation beverage comprising a tea-based fermentation liquid with at least one species of lactic acid bacteria selected from the group consisting of...
8181822 Liquid food dispenser system and method  
A system and method for dispensing fluids is introduced. A preferred embodiment comprises a sealed tank, a bag containing fluid inside the sealed tank, an outlet for dispensing the liquid in the...
8178822 Variable serving size insulated packaging  
A package for heating a microwave food item is provided.
8177542 Rotating nozzle die machine for extrusion of two or more types of dough  
The present invention comprises a rotary drive nozzle die machine for use with at least first and second dough extruders. The machine includes at least one rotatable nozzle having at least two...
8178142 Method for conducting a treatment program of a food preparation appliance with consideration of aroma profiles  
A method for conducting a treatment program in a preparation chamber of a food preparation appliance comprises: (a) determining at least one first value of the preparation chamber atmosphere and/or...
8178151 Frozen aerated confection  
A frozen aerated confection comprising an ice structuring protein (ISP) and a hydrophobin is provided.
8178141 Articles of manufacture and methods for absorbing gasses released by roasted coffee packed in hermetically sealed containers  
Articles of manufacture and methods for absorbing gasses released by roaster coffee packed in hermetically sealed containers.
8177883 Container with controlled atmosphere  
A container having a plurality of walls, and at least one inlet and/or outlet, said container including an apparatus for controlling the composition of gases within the container, the apparatus...
8178145 Methods and systems for applying sprout inhibitors and/or other substances to harvested potatoes and/or other vegetables in storage facilities  
Methods and systems for applying CIPC and/or other sprout-inhibiting substances to post-harvest potatoes and/or other vegetables are disclosed herein. In one embodiment, a method of applying sprout...
8178150 Water containing soluble fiber  
A water-like fluid containing safe water and a significant quantity of soluble dietary fiber. The resulting solution is generally optically clear and has physical properties similar to potable...
8178759 Barely with reduced SSII activity and starch and starch containing products with a reduced amylopectin content  
Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain can have a relatively high β glucan ...
8178148 Coffee drink composition  
Provided is a coffee composition having an excellent hypotensive effect. The coffee composition has the following components (A) and (B): 0.01 to 1 wt. % of chlorogenic acids (A),less than 0.1 wt....
8178090 Recombinant hexose oxidase  
Use of a preparation as an antimicrobial agent or as an anti-oxidant; wherein said preparation comprises a polypeptide having hexose oxidase activity, the polypeptide being in a substantially pure...
8178146 Process for producing refrigerated produce  
The present invention includes a process for producing substantially stable produce, typically vegetables and fruit that can be stored in a refrigerated environment for at least about five weeks...
8178144 Method of separating meat components via centrifuge  
A centrifuge has an inner and an outer screw. The outer screw transfers material towards a cone-shaped section that leads to an outlet of the centrifuge. A mixture of meat components, liquid carbon...
8178149 Method and apparatus for producing fruit leather from a fruit mass  
A method and an apparatus (100, 100′) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry s...
8178138 Ruminant feedstock dietary supplement  
This invention provides a control release formulation or rumen-bypass dietary supplement in compacted form. The formulation or supplement has the capability to transport fatty acid calcium salt and...
8178140 PET pouch/package with foldable base  
A plastic bottle is provided with a mouth, a main unit, for example, a flexible, cylindrical main unit, connecting the interior of the bottle with the mouth, a base structured to close the bottom...
8177986 Method for deodorization  
The present invention relates to a method for deodorising organic fluids or inorganic fluids, which comprises creating a continuous flow or semi continuous flow of the fluids throw a column having...
8178147 Coumalic acid to inhibit non-enzymatic browning in teas  
A tea beverage product that includes at least one tea component as well as coumalic acid or its salt to inhibit non-enzymatic browning of the tea beverage product. The tea component may be a green...
8178143 Food product simulating pieces of natural meat and method for producing same  
The invention generally relates to the meat industry, specifically it relates to meat products which are firstly intended for pets, in particular for cats and dogs, or other domestic animals whose...
8178088 Antiprotozoal composition  
A composition, and method of use, for controlling, reducing or preventing the growth of protozoal bacteria in the rumen of a ruminant comprising cell bodies of a facultative anaerobe selected from...
8178139 Spherical capsule for an automatic beverage preparation and dispensing machine and method of use of the capsule  
Disclosed is a capsule designed to be used in an automatic beverage preparation and dispensing machine. The capsule includes a compacted aggregate of a substance to be infused; and a packaging...
8173014 Apparatus for hydrolysis of a protein containing raw material and application of the resulting hydrolysis products  
Apparatus and methods for hydrolyzing protein-containing raw material into water soluble protein and other products. The apparatuses and methods include an optional collection or processing stage...
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...
8173189 Magnetic device and method for treating perishable items such as food or ice  
A method and device for treating a perishable object, the method exposing the perishable object to a south magnetic field created by magnetic interference of a plurality of magnets. The device...
8173195 Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures  
Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice...
8173192 W1/O/W2 type composite emulsified dressing and method for preparing the same  
The invention provides a W1/O/W2 type composite emulsified dressing characterized in that it comprises a polyglycerol polyricinoleate having a degree of esterification of 10-30% and a degree of...
8173409 Acid fungal proteases  
The present invention is directed to novel acid proteases and more specifically to NSP24 family proteases and NSP25 family proteases including biologically active fragments thereof and to nucleic...
8172987 Low-energy extractive distillation process for dehydration of aqueous ethanol  
An energy-efficient extractive distillation process for producing anhydrous ethanol from aqueous/ethanol feeds containing any range of ethanol employs an extractive distillation column (EDC) that...
8172545 Method for controlling ground meat flow rates  
A method for continuously controlling the flow rate of a meat input stream for making a meat product is disclosed. A flow rate algorithm is provided that depends upon pump speed (RPM) for control...
8173822 1,3-oxathiane compounds and their use in flavor and fragrance compositions  
The present invention relates to novel 1,3-oxathiane compounds represented by Formula I: wherein R is selected from the group consisting of ethyl, butyl, propyl, and (methylthio)ethyl, and their...
8172078 Solid and liquid separating device  
A solid and liquid separating device includes an inner container and an outer container. The outer container is sized to receive the inner container. The inner container retains solids. The inner...
8173188 Method of controlling heating cooking apparatus  
In a method of controlling a heating cooking apparatus, when a generated steam volume at a forced finish time Tn−1 determined based on a minimum volume-minimum steam curve does not reach a m...
8173185 Fermented soy sauce with less soy sauce flavor and process for producing the same  
It is intended to provide a means for obtaining a novel soy sauce with less soy sauce smell and having a rich flavor although it is a brewed soy sauce. More particularly, it is intended to provide...
8173190 Non-settling fruit beverages and methods of making non-settling fruit beverages  
The present invention relates to non-settling fruit beverages (e.g., smoothies), including processes for making non-settling fruit beverages. In particular, the present invention provides processes...
8173191 Knotting system for a dough strand  
The invention relates to a device and a method for the automated production of knotted dough products, in particular pretzels. Said device comprises: a shaping table (2) for horizontally supporting...