Matches 1 - 50 out of 211 1 2 3 4 5 >


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US20120082767 Process for reducing oil and fat in cooked food with pea protein  
A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the...
US20120189755 PIG-FAT SUBSTITUTE BASED ON VEGETABLE FAT AND METHOD FOR OBTAINING SAME  
The present invention relates to the production of pig-fat substitutes that comprise a mixture of at least two of the following oils: palm oil and at least one of the following polyunsaturated...
US20110165305 Method for preparing a protein hydrolysate  
The present invention relates to a method for preparing a protein hydrolysate. The invention further relates to a protein hydrolysate produced using the method, and to food products comprising...
US20140302206 Microwave Vacuum Process For Making An Infusion From Natural Products  
The present invention provides novel and improved processes designed for dehydrating natural products and creating a liquid infused with the dehydrated natural products. The process comprises the...
US20150166960 METHOD FOR PRODUCING FUNCTIONAL FUSION TISSUE  
The present invention relates to a universal method for producing functional tissue. The invention relates to the method for producing functional fusion tissue, the functional fusion tissue...
US20110212243 PARENTERAL SELENOMETHIONINE FOR PRODUCTION OF SELENIUM-RICH FOODS  
A formulation for parenteral administration which includes selenomethionine and at least one oil-based vehicle. The formulation is used for elevating the selenium levels in the blood, milk and/or...
US20130052306 PET TREAT  
Provided are multi-layered pet treats containing meat and rawhide layers. In some aspects, the treats have an alternating layer structure containing at least layer of one or more dried meats and...
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...
US20120231148 METHOD FOR SEPARATING BONE FRAGMENTS AND TALLOW FROM A SINGLE INGREDIENT STREAM OF BEEF BY CONTROLLING THE FROZEN CONDITION OF THE BEEF AND IMMERSING IN CARBONIC ACID AT ELEVATED PRESSURES  
A method for the separation of fat from meat. The method includes providing individual pieces of meat containing lean and fat; subjecting the individual pieces of meat to cooling for a time...
US20150216216 DRIED FOOD PRODUCTS FORMED FROM CULTURED MUSCLE CELLS  
Dehydrated, edible, high-protein food products formed of cultured muscle cells that are combined (e.g., mixed) with a hydrogel (e.g., a plant-derived polysaccharide) are described. These food...
US20150223507 FOOD PRODUCT  
Systems and methods for producing food products are disclosed. In one embodiment, a food product includes a first protein comprising uncooked meat in an amount of about 30 wt. % to about 95 wt. %....
US20130142935 PROTEIN-BASED PIZZA CRUST  
Essentially carbohydrate-free, protein-based pizza crusts and methods for preparing the same are disclosed herein. The pizza crusts comprise a meat or nut flour, a flavor-masking spice, salt, and...
US20120082762 FORMED JERKY TREATS FORMULATION AND METHOD  
Pet treats and methods of manufacturing pet treats comprising unprocessed meats are disclosed. The unprocessed meats are not extruded, ground, emulsified, liquefied, partially liquefied, or made...
US20150230497 PRODUCTION OF PULSE PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION ("YP702")  
A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a pulse protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is...
US20140093626 PRODUCTION OF PULSE PROTEIN PRODUCT USING CALCIUM CHLORIDE EXTRACTION ("YP702")  
A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a pulse protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is...
US20130260002 METHOD TO REDUCE SODIUM CONTENT IN PROCESSED FOODS USING NATURALLY BREWED SOY SAUCE AND OTHER FLAVOR ENHANCERS AND RESULTING REDUCED-SODIUM FOOD PRODUCT  
Described is a method of making a reduced-sodium food product and the resulting food product itself. In the method, a corresponding full-sodium food product is designated as containing 100% sodium...
US20120309712 Compositions Comprising Dietary Fat Complexer and Methods for Their Use  
This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat,...
US20150132451 PET CHEW ARTICLES AND METHODS OF MANUFACTURE  
Pet chew products and methods of manufacturing such products are disclosed. Some pet chew products may comprise puffed pieces of dry animal tissue, such as bully stick, or puffed pieces of...
US20130266712 PET CHEW ARTICLES AND METHODS OF MANUFACTURE  
Pet chew products and methods of manufacturing such products are disclosed. Some pet chew products may comprise puffed pieces of dry animal tissue, such as bully stick, or puffed pieces of...
US20130261183 OPTIMIZED NUTRITIONAL FORMULATIONS, METHODS FOR SELECTION OF TAILORED DIETS THEREFROM, AND METHODS OF USE THEREOF  
Nutritional compositions and formulations that optimize nutritional contents are provided. Dietary compositions and methods for tailoring such compositions to optimize levels of nutrients that...
US20150017294 Crisp Meat Based Food Snacks  
Methods and systems of making a meat-based food product, the methods and systems including forming minced meat into a blended form. Methods may include forming minced meat into a blended form....
US20110280987 USE OF BROWN MIDRIB CORN SILAGE IN BEEF TO REPLACE CORN  
This disclosure concerns finishing rations for increasing the meat quantity of a silage-fed animal, and methods of using the same. In some embodiments, a corn silage produced from a corn variety...
US20150024111 BUTCHERING PROCESSES FOR THE BEEF CLOD  
A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion...
US20130302501 FOOD PRODUCT PERMEATED WITH HOMOGENIZED DISPERSION  
The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of...
US20150044350 FAT SUBSTITUTE COMPOSITIONS  
The invention relates to fat replacer compositions with improved mouth feel and smooth texture, a method of making said fat replacer compositions and a method of improving the mouth feel and...
US20120171351 Amorphous Protein Extrudates  
The present invention relates to amorphous food materials containing an amount of protein and processes for its manufacture. More particularly, the present invention relates to amorphous protein...
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...
US20110111106 Method For Preparing a Jerky Food Product  
A method and apparatus for preparing a jerky food product. The method comprises: (a) preparing a raw meat to obtain a moldable meat dough; (b) contacting at least a portion of the meat dough with...
US20150201652 EDIBLE TEMPERATURE SENSITIVE COMPOSITIONS FOR FOOD PRODUCTS INDICATIVE OF CONSUMPTION SAFETY  
An edible, solid-based, temperature-sensitive composition is for use in uncooked foods to indicate food safety from harmful pathogens. The composition has a sharp melting point such that it...
US20140170283 PROTEIN COMPOSITION AND ITS USE IN RESTRUCTURED MEAT AND FOOD PRODUCTS  
The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.
US20130280370 PERILLA SEED COMPOSITION  
A composition of matter comprises a shelf stable, partially defatted supercritical CO2 fluid solvent extracted whole grain flour derived from a cracked biomass of perilla frutescens, the flour...
US20120207904 Gluten Free Structured Protein Product  
The invention relates to a structured protein product comprised of a texturizable protein and a binding agent. The invention also relates to a method for extruding a wheat-free, and more...
US20140017379 PH ADJUSTED PULSE PROTEIN PRODUCT  
An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at...
US20130236597 Food And Beverage Products Containing 1,3-Propanediol And Methods Of Suppressing Bitterness And Enhancing Sweetness In Food And Beverage Products Using 1,3-Propanediol  
Food or beverages prepared using 1,3-propanediol have shown to have modified flavor profiles, including bitterness suppression of high intensity sweeteners and potassium chloride, relative to...
US20110124587 Pure Rebaudioside A  
The invention provides a high throughput, high purity, high yield system and method of isolating and purifying rebaudioside A (“Reb A”), with acceptable water solubility for all commercial uses,...
US20140050830 METHODS OF PROCESSING RAW FOODS AND RELATED FOOD PRODUCTS  
A method of eliminating the off-flavor of soy beans, wherein the off-flavor of the soy beans is not related to geosmin, the method comprising: providing soy beans in a vacuum tumbler equipped with...
US20150050401 COMPOSITIONS FOR IMPROVING FLAVOR AND SAFETY OF MARINATED MEAT PRODUCTS  
A method for improving the moisture retention of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms is described. In various embodiments, vinegar is neutralized,...
US20150147452 SOY PROTEIN PRODUCT WITH NEUTRAL OR NEAR NEUTRAL PH ("S701N2")  
An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat...
US20120232166 Masking Bitter Flavors  
Mogrosides may be used as a flavor modifier in various foods, beverages, pharmaceutical compositions, and the like to block the perception of bitter and astringent flavors or other off flavors.
US20100303990 High Protein and High Fiber Algal Food Materials  
The disclosed inventions include microalgal biomass high in protein and fiber, wherein the biomass has been manufactured through heterotrophic fermentation. The materials provided herein are...
US20140272071 SURFACTANT-FREE, SUBMICRON HYDROPHOBIC DISPERSIONS AND FOOD ENHANCEMENT THEREWITH  
Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food...
US20110293817 HOME-STYLE MEAT PRODUCT AND METHOD OF PRODUCING SAME  
Methods and apparatus are disclosed for producing irregular pieces of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes...
US20120027906 Method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients  
A method for producing a freeze-dried instant meat product from at least one piece of meat and other optional ingredients. The meat is cooked, blanched, boiled, roasted, or baked during a...
US20110300257 METHOD FOR MANUFACTURING A FERMENTATION PRODUCT CONTAINING PROPIONATE AND ACETATE COMPRISING A STEP OF REMOVING CARBONATE-DERIVED COMPOUNDS  
A method for manufacturing a mixed solution comprising propionate and acetate includes adding acid to a fermentation product to obtain an acidified fermentation product comprising propionate and...
US20140065259 NUTRITIONAL COMPOSITIONS HAVING REDUCED SODIUM CONTENT AND METHODS FOR MAKING SAME  
Nutritional compositions with targeted sodium levels for young children (e.g., ages 1-4 years) are provided. In a general embodiment, the present disclosure provides nutritional compositions...
US20110171346 PROCESS  
A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting...
US20130052316 METHOD FOR PREPARING A SNACK-TYPE MEAT FOOD PRODUCT  
A method for preparing a crunchy snack-type meat food product, the method includes the steps of cutting pieces of muscle into meat strips, cutting in the direction of the muscle fibers of the...
US20140087050 CHIA SEED COMPOSITION  
A composition of matter is disclosed and formed from a stable, defatted whole grain flour derived from Salvia hispanica L. whole ground seed using a suitable solvent that is free of cyanogenic...
US20120034365 Method for producing an instant ground meat product and instant ground meat produced according to the method  
A method for producing an instant ground meat product from at least one ground meat molded blank which is placed on a rack or a bottom of a drying chamber of a freeze-drier in order to be...
US20050191403 Palliative treatment for gluten intolerance  
Use of one or more peptidase enzymes in the manufacture of a medicament for treatment of gluten intolerance, wherein one or more peptidase enzymes are capable of enzymatic digestion of gluten...

Matches 1 - 50 out of 211 1 2 3 4 5 >