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US20150030729 Method and Apparatus for Degassing an Infant Beverage  
A method and apparatus for degassing an infant beverage are disclosed. A method for degassing an infant beverage applies ultrasonic energy to said infant beverage to remove gases dissolved...
US20110038991 SYSTEM FOR NUTRITIONALLY IMPROVING, PREPARING AND INTRODUCING INNOVATIONS INTO OILS FOR FOOD USE  
The invention relates to a method for nutritionally preparing oils for food use using natural and biological products and nutraceuticals, providing a system which is environmentally friendly and...
US20110076368 Soy Beverage Substantially Free of Isoflavones and Method of Production  
A method for removing isoflavones from a soy-based beverage is disclosed. The method includes processing a soy base by subjecting ground or milled soy beans to one or more of sonic vibration and...
US20140287111 USE OF ULTRASONIC ENERGY IN THE PRODUCTION OF NUTRITIONAL POWDERS  
Disclosed are ultrasonically-produced nutritional powders and methods of manufacturing the nutritional powders, including ultrasonically-produced infant nutritional powders and...
US20150050398 UV Adapter for Preparation of Neonate Nutritional Fluid  
A system for preparing a nutritional liquid for ingestion by a neonate is disclosed. The system includes a receptacle for sterilizing water for use in warming the nutritional liquid. A sterilizer...
US20120244259 CELERY PACK  
A sanitized, ready-to-use and ready-to-eat celery pack is disclosed wherein the package consists of limbs that are from 6- to 18-inches in length and weigh from 0.10 to 11.75 pounds. The limbs are...
US20120070548 Crispy French Fries  
Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include...
US20120070547 Crispy French fries  
Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include...
US20130330454 Acoustic Cavitation of Distilled Spirits and Other Beverages  
A system and method for treating an alcoholic beverage product such as a distilled spirit are described. A process including acoustic (e.g., ultrasonic) processing and including acoustic...
US20140154372 FROZEN DESSERT COMPOSITIONS AND METHODS OF PREPARATION THEREOF  
The invention relates to frozen dessert compositions and methods of preparation thereof. In particular, the invention is relates to a method for preparing a frozen dessert composition, such as ice...
US20130101710 Producing Infused Beverages Using Ultrasound Energy  
Infused beverages are produced using ultrasound energy. The device delivers ultrasound energy to the target, producing infused beverages that may have more flavor and smoothness and are safer than...
US20100303974 METHOD OF PREPARING AN EXTRACT FROM MULTIPLE BOTANIC HERBS BY AN ULTRASONIC WAY UNDER A LOW TEMPERATURE  
The present invention is related to a method of preparing an extract from multiple botanic herbs, which comprises immersing at least two botanic herbs into a solution to form a mixture, and...
US20140363477 Vegan Emulsion  
The present invention relates to a vegan emulsion, in particular a food emulsion and/or a cosmetics emulsion. The emulsion according to the invention is a multiple emulsion in which at least 90%...
US20110142999 BATTER AND METHOD FOR PREPARING A PASTA  
This invention describes a batter that is suitable for preparing a pasta. The batter comprises water, a starch and a protein, whereby the weight ratio between the protein and the total amount of...
US20110070344 Tandem Use of Catholyte and Anolyte to Clean and Sanitize Fruit and Vegetables  
A method for de-soiling and disinfecting produce, the method including: treating the produce with a catholyte solution to yield a catholyte treated produce; sonicating the catholyte treated...
US20130059043 PROCESS FOR AFTERTREATMENT OF VINEGAR OBTAINED BY FERMENTATION  
The invention relates to a method for the after-treatment of a vinegar obtained by fermentation. The method is characterized in that the vinegar is treated with ultrasound by means of an...
US20120135106 Biomass Hydrolysate and Uses and Production Thereof  
The present invention includes a palatable, stable composition comprising a biomass hydrolysate emulsion for incorporation, into, or used as, nutritional products, cosmetic products or...
US20110091615 System and Method for Producing a Reduced-Fat Composition  
A reduced fat beverage and a method of making the same is disclosed. A method for making a reduced-fat beverage includes destabilizing a base solution, the base solution comprising a fat component...
US20080305222 Freezing and thawing apparatus and thawing method of frozen stuff  
A freezing and thawing apparatus includes a freezing and thawing treatment tank for filling freezing and thawing treated water, a plurality of ultrasonic vibrators for oscillating ultrasound...
US20130017299 STABLE DISPERSION OF STEROLS IN AQUEOUS SOLUTIONS COMPRISING AN OIL  
A stable dispersion and a process of preparing a stable dispersion of one or more sterols in an aqueous solution are disclosed. An oil component is used as a carrier and is mixed with the one or...
US20140014132 INACTIVATION OF BACTERIOPHAGES IN A LIQUID  
The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey.
US20130302484 Germinating Device For Raw Coffee Beans And Germinating Method Using Same  
Disclosed herein are a germination apparatus for raw coffee beans and a germination method of raw coffee beans using the same that are capable of germinating a large amount of raw coffee beans...
US20130084360 NOVELTY SNACKS AND METHOD OF MANUFACTURE OF SAME  
A method for manufacturing a snack food with from a non-cohesive homogeneous blend of ingredients using an ultrasonic horn and an anvil to form an agglomerated, cohesive and portable snack without...
US20130122159 PROCESS AND EQUIPMENT FOR STERILIZING LIQUID FOODS AT LOW TEMPERATURE THROUGH DECOMPRESSION AND/OR GREAT LINEAR OR ROTATORY ACCELERATIONS  
The present disclosure employs two principles: The first principle consists of producing a great and sudden decompression which causes a great and sudden expansion of the gases present in the...
US20120251681 Method and Production Plant for Manufacturing a Beverage Product  
A method of manufacturing a beverage product, including mixing at least two product flows, wherein at least one of the at least two product flows is sterilized before mixing without heating.
US20110217432 METHOD FOR THE PRODUCTION OF JELLY CONFECTIONERY  
A method for making a jelly confectionery comprising preparing a liquid jelly confectionery composition comprising bulk sweetener and a hydrocolloid gelling agent, cooking the liquid jelly...
US20110189353 Methods of Flavor Encapsulation and Matrix-Assisted Concentration of Aqueous Foods and Products Produced Therefrom  
Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are...
US20150110930 FOOD DOUGH SPREADING DEVICE AND FOOD DOUGH SPREADING METHOD  
To provide a food dough spreading method for gradually spreading food dough to make it thinner by supplying the food dough between a plurality of spreading rollers in a spreading unit in which the...
US20090274768 FRAKTIONEN AUS MOLKEPERMEAT UND DEREN VERWENDUNG ZUR PRAVENTION UND THERAPIE DES TYP-2 DIABETES UND DES METABOLISCHEN SYNDROMS  
Fractions of whey permeate, preferably made, of sweet whey permeate and more preferably of hydrolyzed or partially hydrolyze sweet whey permeate are provided, particularly for use in the...
US20110268852 METHODS OF PROTEIN PROCESSING AND PRODUCT  
This disclosure relates to the use of power ultrasound to provide for whey protein solutions with low turbidity. In one embodiment, power ultrasound is applied using a 20 kHz generator at between...
US20110033586 Method For Preparing A Flavonoid Slurry  
A flavonoid slurry and a method for preparing a flavonoid slurry comprising the steps of combining water and flavonoid; mixing the water and flavonoid to obtain a flavonoid-water mixture; and...
US20130189407 METHOD AND APPARATUS FOR HIGH INTENSITY ULTRASONIC TREATMENT OF BAKING MATERIALS  
The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the rheological,...
US20140287069 Apparatus and Method for Cellular Extract Enhancement  
The invention discloses a method of increasing extracts 100E taken from cellular plant tissue 100 comprises the steps of placing prepared cellular plant tissue 100 in a container 114; introducing...
US20120225172 DENSITY MODIFICATION  
The present invention relates to a method for modifying the density of a flowable material in need thereof comprising applying highly propagating ultrasonic energy at frequency of between about 16...
US20120135115 Method for Preparation of Hard Foods for Consumption  
A method for preparation of a hard food for consumption, the method including performance of steps of providing a vessel having an interior space; partially filling the vessel's interior space...
US20110183050 MODIFICATION OF PARTICLE MORPHOLOGY TO IMPROVE PRODUCT FUNCTIONALITY  
A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology...
US20150189900 Process for Producing Protein Concentrate or Isolate and Cellulosic Thermochemical Feedstock From Distillers Grains  
A process for treating distillers grains to produce a high value protein product and a cellulosic residue both from distillers grains. The high value protein product is useful as a protein...
US20110038992 PROCESS FOR THE ELECTROPORATION OF BEET COSSETTES AND DEVICE FOR CARRYING OUT THIS PROCESS  
A process and an installation for the improved extraction and subsequent recovery of contents from sugar beets (Beta vulgaris) or from sugar beet cossettes.
US20110223294 METHOD OF TREATING FOOD AND FOOD OBTAINED BY THIS METHOD  
A method of treating food capable of easily softening or pulverizing food in a short time without losing nutrients is provided. A shock wave (SW) generated in a shock wave source is applied to...
US20060110503 Method of treatment of vegetable matter with ultrasonic energy  
A method for modifying the viscosity of pureed vegetable matter, said method including the step of applying relatively low-frequency ultrasonic energy (having a frequency in the range from about...
US20140010930 APPARATUS AND PROCESS FOR PASTEURIZATION OF SAP AND PRODUCT THEREOF  
The present document describes an apparatus, and processes for the sterilization and/or pasteurization of sap without denaturing polyphenols and other ingredients present therein, and a sap...
US20080213436 Process For Making Foodstuff Products, and a Foodstuff Product Thus Made  
Foodstuff products (1) such as chocolates and the like are made through the steps of: making a shell (4) with a general cup-like configuration having a mouth rim (5); making a cap (6) for closing...
US20110076359 REMOVING GAS ADDITIVES FROM RAW MILK  
According to one embodiment of the present invention, a milk processing system receives a mixture including milk and one or more gas additives. The system sonicates the mixture according to...
US20080171115 Method of Treating Food and Food Obtained by This Method  
A method of treating food capable of easily softening or pulverizing food in a short time without losing nutrients is provided. A shock wave (SW) generated in a shock wave source is applied to...
US20110129579 PREPARATION OF FIBROUS FIBER AND AVAILABILITY OF IT IN THE DRESSING/LIQUID FOOD  
The present invention relates to a low-calorie/low-fat dressing and mayonnaise formulation for which the emulsifying stability has been improved using fibrous fiber. More specifically, it relates...
US20090220652 Meat Brines  
Disclosed are methods for treating brine products with ultrasonic energy. The methods may be utilized to prepare a reduced viscosity brine product. The methods also may be used to prepare an...
US20080279995 Process for the More Effective and Gentle Release of Quality-Enhancing Constituents From Grapes, the Young Wine Obtained in the Process and the Wine Produced Therefrom, as Well as a Device for Carrying Out the Electroporation  
An improved and more gentle process for extracting useful substances from wine grapes is achieved by electroporation of the must produced from red and/or white grapes. The must is pumped or...
US20130295246 METHODS FOR MIXING PRODUCTS USING ACOUSTIC MIXING  
The present disclosure provides methods for manufacturing a shelf-stable food product. In a general embodiment, the methods include acoustically mixing the food product with an acoustic mixing...
US20100015302 HIGH ENERGY ULTRASOUND EXTRACTION  
The present invention describes a method and apparatus for aqueous extraction of chemical compounds from solid material in which the solid material is entrained in an extraction liquid phase that...
US20110139669 Preparing of products, in particular cellulose-containing products and/or spaces  
The process of the invention for the preparation of products, in particular cellulose-containing products (1) and spaces includes the arrangement of at least one flavour and/or fragrance (3)...

Matches 1 - 50 out of 120 1 2 3 >