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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...
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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...
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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...
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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...
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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...
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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...
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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,...
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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...
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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...
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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...
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8182850 |
Mixture of iron and copper salts masking metallic taste
An oral composition comprising taste masked iron or copper.
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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...
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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...
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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...
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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...
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8178822 |
Variable serving size insulated packaging
A package for heating a microwave food item is provided.
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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...
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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...
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8178151 |
Frozen aerated confection
A frozen aerated confection comprising an ice structuring protein (ISP) and a hydrophobin is provided.
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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.
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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...
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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...
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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...
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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 ...
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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....
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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