Class / Patent application number | Description | Number of patent applications / Date published |
426305000 | Including subsequent specified treatment of coating | 10 |
20090004347 | Foodstuff Particulate Lipid Composition - A foodstuff particulate lipid composition comprises a particulate solid non-lipid carrier and an oil-in-water emulsion on the carrier capable of being released from the carrier on contact with aqueous media to form an oil-in-water emulsion in said aqueous media. Also disclosed is the use of the composition and a process for its manufacture. | 01-01-2009 |
20090175990 | Method for instantisation of coconut milk powder - The invention relates to a method for the instantisation of powders for use in the food stuff and animal feed production, the particles of which comprise free surface fat, especially coconut milk powder, wherein lecithin and alginate in water or an aqueous liquid are sprayed onto the powder particles and are subsequently dried. | 07-09-2009 |
20110123692 | CRYSTALLIZATION OF POLYOL COMPOSITIONS, CRYSTALLINE POLYOL COMPOSITION PRODUCT AND USE THEREOF - The present invention relates to microcrystallized polyol comprising at least two polyols, wherein said polyols are selected from the group consisting of maltitol, xylitol and lactitol and wherein said composition contains at least 35% by weight of each of at least two of said polyols microcrystallized together into a solid microcrystalline product. The present invention also relates to a process for the microcrystallization of polyols into a polyol composition. The microcrystallized polyol composition can be used in confectionery, foodstuffs, oral hygiene products and pharmaceuticals and in dietetic products. | 05-26-2011 |
20120263842 | COMPOSITION FOR COATING FOODSTUFFS, METHOD FOR MANUFACTURING A COATING AND METHOD FOR COATING FOODSTUFFS - A water-based composition for coating foodstuffs where the composition consists essentially of water as a major component, between about 2 and about 5 w/w % alginate, between about 1 and about 2.5 w/w % starch and between about 0.6 and about 1.3 w/w % carboxymethyl cellulose. | 10-18-2012 |
20130011534 | METHOD FOR PRESERVING FRUIT, VEGETABLES AND THE LIKE - The method consists of selecting individual fruit or vegetables without bruises or broken skin, cleaning them with an air jet, washing them in sterile water and drying them at a temperature between 18° C. and 25° C. such that, once the fruit or vegetable is clean, it is inserted into a food-grade composite bath to obtain a protective covering consisting of a thin layer of continuous tangible material that protects both the skin and the stem and crown of the fruit or vegetable, the fruit thus being protected until consumption, without refrigeration and without rotting since the oxygen necessary for bacteria growth is absent. The fruit or vegetable can be consumed after removing the food-grade composite by cutting away said covering. | 01-10-2013 |
20130084373 | Metering The Disposition Of A Food Product Into Cavities Forming A Pellet - A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispensed through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product. | 04-04-2013 |
20150030735 | ALOE VERA COATING OF POTATO CHIPS - A composition for dip-sealing potato chips prior to frying to reduce the absorption of fats into potato chips. | 01-29-2015 |
20150079248 | EDIBLE COATING FOR PLANT MATTER - The present invention discloses composition and methods for reducing the weight loss and/or preserving the natural gloss of post-harvest edible plant matter. In particular, the methods comprising applying to the surface of the plant matter a composition comprising an edible wax having a melting temperature below 70° C.; a hydrocolloid; a fatty acid; an emulsifier; and water, wherein said edible wax is present in a weight percent ranging from about 10% to about 25% of the total weight of the composition. | 03-19-2015 |
20150305355 | SYSTEMS AND METHODS FOR FOOD PREPARATION AND PRESERVATION - Embodiments disclosed herein describe systems and methods for coating unprepared food with melanin to insulate the food product while cooking the food product. | 10-29-2015 |
20160088853 | Ultraviolet Disinfection of Produce, Liquids and Surfaces - The present invention is directed to a process of disinfecting produce, comprising the steps of associating the produce with one or more photosensitizers selected from the group consisting of gallic acid, fructose, riboflavin, sodium chlorophyllin and photo-porphyrin; and exposing the associated produce and one or more photosensitizers to UV radiation sufficient to cause the one or more photosensitizers to generate one or more free radicals. The produce may be fresh produce and may be selected from fresh vegetable and fruits. The present invention may also be used to treat waste water by adding at least one photosensitizer to waste water ant then expose the waste water to US radiation. | 03-31-2016 |