Class / Patent application number | Description | Number of patent applications / Date published |
426276000 | SHAPING BY EXTRUDING INTO CHEMICALLY REACTIVE FLUID | 6 |
20140308412 | FEED ADDITIVE COMPOSITION FOR RUMINANTS AND METHOD OF PRODUCING THE SAME - A feed additive composition includes a protective agent, lecithin in an amount of 0.05 to 6% by weight relative to a total weight of the composition, a basic amino acid in an amount of at least 40% by weight and less than 65% by weight relative to the total weight of the composition, and water. A method of producing a feed additive composition includes preparing a molten mixture of at least one protective agent, lecithin and at least one basic amino acid, and solidifying the molten mixture by immersing the molten mixture in water or an aqueous liquid. The protective agent includes hydrogenated vegetable oils and/or hydrogenated animal oils having melting points of greater than 50° C. and less than 90° C. | 10-16-2014 |
20150147445 | FOOD COMPOSITION AND METHOD - A food composition or dough mixture and method. An alginate gel food composition or dough mixture is provided. In some embodiments, the composition includes water, alginate, and a polysaccharide textural modifier. In other embodiments, the composition further includes flour which may be present in reduced amounts compared to conventional dough-based food compositions. The composition is formed by mixing the components to form a dough mixture and contacting the dough mixture in a cation bath. | 05-28-2015 |
426277000 | Forming edible packaging material, e.g., casing, etc. | 4 |
20080317915 | Casings for Foodstuffs - A continuous method of manufacturing an encased foodstuff via coextrusion is disclosed. | 12-25-2008 |
20100068358 | METHOD AND DEVICE FOR PRODUCING PORTIONS OF A STRING FOOD PRODUCT - The invention relates to a method and a device for the production of portions of a food product, in particular of the meat type, in the shape of a string, and particularly sausage-type portions from a main sausage, comprised of minced meat or fish and/or vegetables, covered with a skin obtained by calcium gelling of a hydrocolloid. The method comprises the production of at least a string ( | 03-18-2010 |
20110117254 | METHOD FOR MANUFACTURING SAUSAGE PRODUCTS - The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases. | 05-19-2011 |
20150030733 | METHOD FOR MANUFACTURING SAUSAGE PRODUCTS USING LIQUID HEATING - The present invention relates to a method for manufacturing sausage products by means of co-extrusion, wherein the method comprises the following steps of: A) providing a food dough; B) providing a viscous paste; C) producing by means of co-extrusion a sausage strand with a core of the food dough enclosed by a casing of the paste; D) subdividing the sausage strand into sausage products; and E) guiding the sausage through a fixing bath, whereby the cohesion of the sausage increases. | 01-29-2015 |