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US20120148715 BERRY DIPPER AND METHOD  
A dipping system and method for coating of stemmed fruit, includes a conveyer, for transporting stemmed fruit from a loading station to a receiving station, a UV station disposed between the...
US20140255556 SHELF-STABLE SNACK AND METHOD FOR MAKING SAME  
A shelf-stable snack and method for making the same. First a dough is mixed and sheeted to form a sheeted dough. Thereafter, the sheeted dough is cut to form at least one dough piece. Sauce is...
US20140030399 Multi-Dipping Station  
A system for coating fruit with a substance utilizing a vat that stores a coating substance which can be applied via a dipping process. A dipping cover having a rim is provided for engaging an...
US20110135792 SANDWICH AND METHOD FOR FORMING  
A sandwich includes a partially baked sandwich insert and a chemically-leavened batter layer that envelops at least a portion of the partially baked sandwich insert. The partially baked sandwich...
US20140087032 Pizza Kit and Method for Making Pizza  
There is a provided a pizza kit and a method for making a pizza from a kit. A package of powdered dough mix from the kit is opened. The powdered dough mix is poured into a bowl. The dough mix is...
US20110262590 Pizza Kit and Method for Making Pizza  
There is a provided a pizza kit and a method for making a pizza from a kit. A package of powdered dough mix from the kit is opened. The powdered dough mix is poured into a bowl. The dough mix is...
US20100310712 FRIED FOOD PRODUCTS HAVING REDUCED FAT CONTENT  
Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and...
US20150104552 CAPSULE CLUSTERS FOR ORAL CONSUMPTION  
A method of manufacturing an oral product includes creating a matrix from a plurality of capsules, a powdered component, a viscous component and a binder and molding the matrix into a shape. In a...
US20150157043 EDIBLE FOOD CONTAINER FOR NONHUMAN ANIMALS  
Implementations of an edible dog food bowl and the method of manufacture thereof are provided. In some implementations, the edible container, or bowl, has a waffle grid like pattern about both its...
US20140154364 Fruit Paste-Based Food Product Incorporating High Protein Particulates  
A food product is defined by a moist, fruit-paste matrix, having a water activity level in a range of 0.55 to 0.70, within which protein particulates are intermixed. The protein particulates...
US20110236537 Coating for Iced or Glazed Frozen Food Products  
The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.
US20130302487 SNACK/CONVENIENCE FOODS AND THE LIKE HAVING EXTERNAL AND/OR INTERNAL COATING COMPOSITIONS  
The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally...
US20140161942 FRIED FOOD PRODUCT ON A STICK  
A fried bread/dough/cake product is particularly well-suited for the amusement/theme park, carnival and festival industries. The fried food product may utilize a pre-cooked or raw dough product or...
US20110014333 OIL-BASED COATING FOR BAKED FOOD PRODUCTS  
The invention provides a coating composition comprising an oil, a flavor, a color, an emulsifier, and an antioxidant. The coating composition can be used to prepare a food product that simulates a...
US20120164289 MACHINE FOR DISPENSING CHOCOLATE CLUSTERS  
A cluster dispensing machine dispenses clusters having a hand-formed appearance while minimizing broken and crushed aggregate. The dispensing machine uses a flexible pinch valve to meter the...
US20110232582 Rawhide edible chew with pizzle inner member and method for making the same  
A rawhide chew with a pizzle inner member is described. The rawhide chew includes a rawhide outer layer formed of a rawhide sheet. The rawhide outer layer comprises a hole cut therethrough to form...
US20150140163 COMPOSITIONS AND METHODS FOR COATING DRY PET FOOD KIBBLE  
Compositions and methods are provided for evenly coating or glazing dry pet food kibbles for improved palatability without loss of crunchiness of the dry kibbles over an extended time period. The...
US20130216660 EDIBLE CONTAINER FOR FOODSTUFFS AND PROCESS FOR PRODUCING THE SAME  
An open-ended edible container for foodstuffs is provided. The open-ended container is composed of cereals and/or fruits in a sheet formed of a binder wherein the inner surface of the container is...
US20100303976 Process for Making a Pet Food in the Form of a Coated Kibble  
A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can...
US20120189743 System And Method For Preparing Naan Bread  
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the...
US20150223497 METHODS FOR REDUCING OIL AND/OR FAT UPTAKE OF FRIED FOODS  
An edible composition comprising starch and cellulose ether particles, wherein at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers,...
US20140186501 Method for Coating a Food Product with a Water Soluble Flavoring  
A method for coating a food product comprises placing a food product including fat and moisture in a vacuum mixer, applying low temperature heat to the food product to create a heated food...
US20110159152 MICROCAPSULES, METHOD OF PRODUCING THE MICROCAPSULES AND FOOD AND DRINK CONTAINING THE MICROCAPSULES  
A method of producing microcapsules that comprises an emulsification step in which a fat-soluble substance and a sodium alginate aqueous solution are mixed to obtain an emulsified liquid in which...
US20130251857 FROSTED CEREAL FOOD AND PRODUCTION METHOD THEREOF  
A frosted cereal food containing catechins in an amount of 0.1 mass % or more with respect to the dry mass of the frosted cereal food, wherein the frosted cereal food includes a coating material...
US20150157041 FROSTING MEDALLIONS AND RELATED METHODS OF USE  
Disclosed are apparatus and related methods of producing professional looking and tasting cupcakes. In one embodiment, the disclosed apparatus are novel and pre-made butter cream frosting stickers...
US20140370171 SUGAR COMPOSITION MAINLY COMPOSED OF SUCROSE AND D-PSICOSE, AND METHOD FOR PRODUCING THE SAME  
Object: To provide a homogeneous sugar composition containing sucrose, which is widely used as a sweetener in the food industry, and D-psicose, which has physiological effects such as lowering...
US20120219669 READY-TO-EAT FARINACEOUS PRODUCT AND A METHOD FOR THE PREPARATION THEREOF  
The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of: a) preparing a farinaceous dough by mixing flour, water and...
US20130220353 METHOD OF PRODUCING FLAVOR-RELEASING GRANULES, FLAVOR-RELEASING GRANULES, AND CIGARETTE FILTER CONTAINING FLAVOR-RELEASING GRANULES  
A method of producing flavor-releasing granules, includes adding ethanol, together with a plurality of flavorant compounds, to an aqueous solution containing a plurality of cyclodextrin compounds...
US20150216188 METHODS FOR REDUCING OIL AND/OR FAT UPTAKE OF FRIED FOODS  
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3.0/M2.0 of not more than 200 micrometers, wherein M3.0 is the number...
US20120294986 CONFECTIONERY PRODUCTS WITH PEA PROTEINS  
The present invention relates to the use of pea proteins to substitute at least partially the milk proteins in confectionery traditionally made with milk. It also relates to the confectionery...
US20120148708 DRIED VEGETABLES AND A PROCESS FOR PRODUCING THE SAME  
The present invention relates to a process to prepare a dried vegetable product comprising the steps of—subjecting a vegetable to a hypertonic heat shock by contacting (preferably submerging) the...
US20110305800 PUFFED OAT BASED BREAKFAST CEREAL OF ENHANCED SALTY FLAVOR PERCEPTION AND METHOD OF PREPARATION  
Methods of preparation and improved oat based puffed R-T-E or breakfast cereal products resulting there from with reduced sodium levels that provide good cooked grain flavor relative to other low...
US20130040018 REDUCED CALORIE AND SUGAR-FREE COATING FOR FOOD PRODUCTS COMPRISING ERYTHRITOL AND A BULKING AGENT  
The present invention relates to a coated food composition comprising a food product and a coating, wherein the coating comprises a mixture of erythritol and at least one bulking agent, wherein...
US20110217420 COMPOSITION AND METHOD FOR FLAVORING BREWED BEVERAGES  
A free-flowing cellulosic substrate, such as rice hulls, can be impregnated with desired liquid flavoring agents to create a free-flowing flavoring composition for brewed beverages such as coffee...
US20150230500 METHODS FOR REDUCING OIL AND/OR FAT UPTAKE OF FRIED FOODS  
An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a median Equivalent Projected Circle Diameter (EQPC 50,3) of up to 110 micrometers...
US20130055776 FERTILIZER COATING  
This invention relates to a coating composition for a fertilizer comprising at least 50 wt % of a cross-linked lipid; and less than 0.20 wt %, relative to the total weight of the lipid, of a...
US20110318459 FLAVOURING COMPOSITIONS AND METHODS FOR MAKING SAME  
Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in...
US20120141634 Low Sugar Presweetened Coated Cereals and Method of Preparation  
A ready to eat breakfast cereal is prepared by coating dried cereal base pieces with a low sugar sweetener such as a high conversion maltodextrin or low conversion corn syrup that includes a high...
US20110027435 CUPCAKE MOLD AND METHOD FOR MAKING CUPCAKE POPS  
A cupcake mold includes two mold forms connected by a hinge and separable by a flange on an end opposite the hinge. Each mold form has a series of flutes extending in one direction and a top...
US20130164420 Natural Sweetener And Method Of Making  
A natural sweetening composition comprising a plant based natural high intensity sweetening compound, molasses, and a carrier/substrate.
US20150208689 MEAT PET FOOD PRODUCTS LACKING WHEAT GLUTEN  
Meat pet food products that lack wheat gluten and methods for making same are provided. The meat pet food products and methods for making same use (i) canola protein isolate, (ii) a combination of...
US20130243914 Anhydrous Mix for a Food Product Coating  
Apparatuses, systems, and methods are disclosed for an anhydrous mix for a food product coating. A method includes providing one or more anhydrous sweeteners. A method includes providing an...
US20050255203 Method of making a fresh fruit confection with improved shelf-life  
A method of making a confection using fresh fruit as a main ingredient includes the steps of freezing the fresh fruit, coating the frozen fruit with sugar solids sufficient to reach a critical...
US20150093476 SUGAR-REDUCED FROSTED CEREAL PRODUCT  
A frosted cereal product includes a cereal base and a frosting on the cereal base. The frosting is a composition containing a sugar, in an amount of at most 90% by weight (dry matter of the...
US20140234492 COATED CONFECTIONERY  
The present invention relates to a coated confection in which the wear resistance and shape retention property in high temperature of the center thereof are improved by coating a sufficient amount...
US20110287147 BITE SIZED REFRIGERATED YOGURT PRODUCTS  
Refrigerated yogurt products of small size suitable for eating with the fingers are prepared by providing a frozen yogurt composition in individual serving portions and coating the frozen yogurt...
US20130149282 FOOD-BASED UTENSILS AND STORAGE CONTAINERS AND METHODS OF MAKING THE SAME  
The disclosure relates to edible and biodegradable eating utensils and edible and biodegradable containers. In one aspect a method of making and preserving an edible and biodegradable utensil or...
US20150125582 METHOD FOR PRODUCING COOKED NOODLE  
Provided is a cooked noodle capable of maintaining a good texture and good taste and flavor even after refrigerated or frozen-stored. A method for producing a cooked noodle, comprising allowing a...
US20140154366 IMPREGNATION TYPE PUFFED FOOD AND METHOD FOR PRODUCING SAME  
The present invention provides an impregnation type puffed food in which an oil and fat confectionery material is impregnated into a food material to be impregnated, wherein the food material to...
US20130287912 GLAZING AGENT FOR BAKED GOODS  
The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt % of...
Matches 1 - 50 out of 309 1 2 3 4 5 6 7 >