KRAFT FOODS GLOBAL BRANDS LLC Patent applications |
Patent application number | Title | Published |
20140263354 | MULTIPLE-COMPARTMENT CONTAINER - A multiple-compartment container includes an upper rim defining an upper plane, a lower rim defining a lower plane, a perimeter wall connecting the upper rim to the lower rim. The perimeter wall forms an outer surface of the container. The container further includes at least one internal wall dividing the container into multiple compartments. An upper edge of the internal wall is an uppermost feature of the container. The upper edge of the internal wall is deformable to present a widened sealing surface during a sealing operation. | 09-18-2014 |
20140008258 | MAGNETICALLY CLOSABLE PRODUCT ACCOMMODATING PACKAGE - A package for containing and dispensing contents includes a magnetic closure. The package defines a package interior for accommodating the contents. A pair of package portions defines an opening for accessing the package interior. The magnetic closure includes magnetic material which is placed on at least one of the packaging portions for permitting reopenable closure of the packaging portions. | 01-09-2014 |
20130327820 | RELEASABLY CLOSABLE PRODUCT ACCOMMODATING PACKAGE - A releasable closure provides for the opening and closing of a package assembly which accommodates a plurality of elongate consumable products. The assembly includes a package housing for supporting the products. The package housing includes a first product accommodating compartment and a second product accommodating compartment separated by a hinge. Each of the product accommodating compartments has an open end adjacent the hinge. The product accommodating compartments are foldable about the hinge in a book-like fashion. The releasable closure is applied to each compartment and positioned to be in aligned facing relationship for mutual engagement upon closably folding the compartments about the hinge. | 12-12-2013 |
20130327783 | Snap Resealing Closure for a Container - A overcap is provided which covers the opening of a container. The overcap, in one form, engages an exterior of the container around the rim and along an inwardly directed flange which defines an opening of the container. The overcap snappingly engages with the container to produce an audible indication that the overcap is firmly attached to the container and that air is being expelled from inside the container. In another form, the overcap includes an invertible dome which is transformable between an upward convex position and an upward concave position. | 12-12-2013 |
20130316042 | ENHANCED RELEASE OF LIPOPHILIC INGREDIENTS FROM CHEWING GUM WITH HYDROCOLLOIDS - Disclosed herein are chewing gum compositions comprising a pectin and a lipophilic ingredient. It has been found that the use of the pectin in a chewing gum composition provides for an enhanced release of the lipophilic ingredient, such as lipophilic flavor and lipophilic sensate compounds. | 11-28-2013 |
20130287920 | SOFT-BAKED FOODSTUFFS AND METHODS OF MANUFACTURING THE SAME - A baked foodstuff comprises a generally planar bottom surface, a peripheral sidewall forming a bottom peripheral edge with the planar bottom surface, and a top surface forming a top outer peripheral edge with the side-wall. The top surface and the sidewall are unconstrained during baking and the foodstuff is dough-based and has a post-baked moisture content of at least 4%. | 10-31-2013 |
20130266717 | HEAT TOLERANT LIPID-BASED FILLING - Methods and compositions for a lipid-based food filling including a lipid system, and particulates having a size of about 30 micrometers or less, the particulates having a lipophilic surface, wherein the filling has a water activity of less than about 0.3 and wherein substantially no fat separates from the filling when the filling is heated to temperatures of up to about 200° F. | 10-10-2013 |
20130259986 | COMPOSITIONS AND METHODS FOR INHIBITING PRECIPITATION OF DYES IN A BEVERAGE - A beverage product containing a first azo-component and a second azo-component in a weight about 1:999 to about 999:1; an electrolyte; and a solvent, wherein the first azo-component and the second-component remain in solution for at least thirty days. | 10-03-2013 |
20130248587 | PACKAGING - A package assembly ( | 09-26-2013 |
20130224334 | PARTICULATE COATING PROCESSING - The present invention relates to coating of confectionery or chewing gum compositions, products containing the same and methods for preparing. More specifically, the coating compositions of the present invention may include an acid blend. In some embodiments, the coating compositions may be in particulate form. | 08-29-2013 |
20130216649 | MOUTH-MOISTENING GUM COMPOSITIONS AND PRODUCTS CONTAINING THE SAME - A chewing gum composition is disclosed that imparts a mouth-moistening effect when orally consumed by an individual. Specifically, the chewing gum composition comprises a blend of components comprising spilanthol to reduce or eliminate the perception of mouth dryness in an individual. The chewing gum composition can further include such components as a sweetening composition, a food-grade acid composition, and a cooling agent composition. | 08-22-2013 |
20130216648 | CHEWING GUM COMPOSITIONS PROVIDING FLAVOR RELEASE PROFILES - A chewing gum composition including at least three flavor compositions providing a unique and long-lasting flavor sensations to the consumer. | 08-22-2013 |
20130209658 | HIGH SOLUBILITY NATURAL SWEETENER COMPOSITIONS - A food composition including a solution of about 5,000 ppm to about 300,000 ppm steviol glycoside; about 1,000 ppm to about 995,000 ppm food grade non-aqueous solvent; with a balance being water. | 08-15-2013 |
20130209644 | CONFECTIONERY COMPOSITION AND ARTICLE - A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described. | 08-15-2013 |
20130209606 | SOFT COATED POWDER CENTRE-FILLED GUM - The present invention relates to a chewing gum composition that includes one or more layers surrounding a central core, at least one of the one or more layers surrounding the central core is a layer of chewing gum, wherein the central core includes a first material in a powder form having a first average grain size, and wherein the outermost layer of the one or more layers includes a coating that includes a second material in a powder form having a second average grain size. | 08-15-2013 |
20130209605 | CHEWING GUM WITH PRETREATED POLYOLS - Disclosed herein are polyol particles treated to modify the properties of the polyol. Polyol particles are coated with a crunch material coating composition to provide a particulate crunch material. Alternatively, hygroscopic polyol particles are coated with an inorganic material to provide a polyol having a reduced capacity for moisture absorption. Also disclosed herein is the incorporation of such pretreated polyol particle compositions in chewing gum. | 08-15-2013 |
20130206632 | PACKAGE FOR STACKED PRODUCT PIECES HAVING A PATTERN OF SEVERABLE LOCATIONS - A package supports and dispenses one or more longitudinally stacked product pieces ( | 08-15-2013 |
20130202734 | SYSTEM AND METHOD OF FORMING AND SIZING CHEWING GUM AND/OR ALTERING TEMPERATURE OF CHEWING GUM - Gum manufacturing methods and systems are provided including a set of rollers for compressive forming and sizing of a chewing gum in a single step. Heat transfer systems and methods for altering a temperature of chewing gum are also provided. | 08-08-2013 |
20130189416 | Method, Apparatus and Mold for Producing a Confectionery Product - A method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and including meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product from two or more pieces comprising at least one heater in or downstream of a station where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces has at least one component or portion heatable by induction heating. A heatable component, preferably a ferromagnetic component provided in the vicinity of a confectionery product, is used for partially heating the confectionery product, preferably by induction heating. | 07-25-2013 |
20130122175 | Non Carbohydrate Foaming Compositions and Methods of Making the Same - A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles to a temperature of at least the glass transition temperature and then cooling the particles to a temperature below the glass transition temperature prior to or while releasing the external pressure in a manner effective to trap the pressurized gas within the internal voids. | 05-16-2013 |
20130122072 | DELIVERY SYSTEM FOR ACTIVE COMPONENTS AS PART OF AN EDIBLE COMPOSITION - A delivery system for inclusion in an edible composition is formulated to have at least one active component with an encapsulating material for delivering the active component upon consumption of the edible composition wherein the dispersion of active component particles, as measured by the average distance between active component particles in the delivery system divided by the average particle diameter of the active component particles, is from 0.5 to 20. | 05-16-2013 |
20130112592 | SPLIT CASE SYSTEM FOR DISPLAY CONTAINERS - This invention pertains to a U-board split case assembly ( | 05-09-2013 |
20130096209 | Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste - The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product. | 04-18-2013 |
20130011541 | PRODUCTION OF THIN, IRREGULAR CHIPS WITH SCALLOPED EDGES AND SURFACE BUBBLES - A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces. | 01-10-2013 |
20120325711 | PACKAGE ASSEMBLY FOR SUPPORTING A PAIR OF CONSUMABLE PRODUCT PACKETS - A package assembly provides a pair of openable product packets which support consumable products. The product packets are accommodated in a housing. The housing is formed from an elongate planar housing structure having a central wall and a pair of oppositely directed foldable flaps extending from opposite edges of the central wall. A transition line extends longitudinally thereacross. The packets are supported on the central wall on opposite sides of the fold line. The transition line may include a fold line, a severing line or a combination thereof. | 12-27-2012 |
20120276268 | PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH FIBER CONTENT - Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig. | 11-01-2012 |
20120263834 | GUM SLAB PACKAGE HAVING INSERTABLE PRODUCT RETENTION MEMBER - A package assembly encloses a plurality of individual elongate consumable products. The package assembly includes a plurality of products aligned in a side-by-side array. The package housing enclosed the array of product. The package housing has front and back walls for supporting the products therebetween and a closeable cover for closing a product dispensing opening. The package housing further includes a frictional product retention member insertably supported within the package for frictionally retaining the array of product within the package. | 10-18-2012 |
20120258207 | BAKED GOODS-LIKE TEXTURE WITHOUT BAKING - Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%. | 10-11-2012 |
20120251676 | REDUCED FAT, HIGH MOISTURE READY TO EAT DESSERT - Methods and compositions relating to a foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a foodstuff comprising (i) about 50% to about 70% water; (ii) about 7% to about 17% hard fat; (iii) about 0.1% to about 5% protein source; and (iv) about 0.1% to about 20% water binder, the foodstuff having a gel strength of about at least 100, further wherein the foodstuff does not comprise lecithin; wherein the first and second components are arranged in discrete layers to form the multi-texture, ready-to-eat foodstuff and wherein the first and second soluble solid ratios have a relative difference of less than about 12 percent. | 10-04-2012 |
20120241512 | MULTIPLE SPLIT PACKAGE WITH CLOSING FLAP - A package assembly ( | 09-27-2012 |
20120241347 | SOFT-SIDED FLEXIBLE BLISTER PACKAGE - A flexible package ( | 09-27-2012 |
20120237633 | GUM MANUFACTURING SYSTEM WITH LOAFING AND CONDITIONING FEATURES - Gum manufacturing machinery and method of manufacturing gum is illustrated in which a gum loafing machine generates loaves of finished gum that are then subsequently run through a gum conditioner to more uniformly set the temperature and viscosity of the gum material prior to further processing. Upon achieving the appropriate conditioning level, a further forming extruder may be used to generate a continuous gum ribbon for subsequent rolling and scoring operations. The gum conditioner may include vertically stacked conveyors that have different operational modes including a first mode that provides a serpentine path for a long residence time and a second mode that provides a cascading path that avoids or bypasses much of the length of some of the conveyors to provide a shorter residence time. The gum manufacturing machinery may be used in an adjustable manner so as to accommodate difference gum recipes for different batches of gum product. | 09-20-2012 |
20120228369 | OPENABLE PRODUCT PACKET FOR SLIDABLE ACCOMMODATION WITHIN A SLEEVE - A package assembly ( | 09-13-2012 |
20120207997 | Peelable Sealant Containing Thermoplastic Composite Blends for Packaging Applications - A packaging system has a peelable seal section which includes a first sealing layer and a second sealing layer such that the first sealing layer contacts the second sealing layer to form a peelable seal. The first sealing layer includes thermoplastic polymer or a blend of thermoplastic polymers, an organoclay dispersed within the thermoplastic polymer, a first additional inorganic additive component dispersed within the thermoplastic polymer and a second additional inorganic additive component dispersed within the thermoplastic polymer. The first additional additive component and/or the second additional additive component is selected from the group consisting of calcium carbonate, hydrated magnesium silicate (talc), magnesium carbonate, titanium oxide, magnesium oxide, magnesium sulfate, barium sulfate, barium aluminates, barium borate, barium silicate and combinations thereof. | 08-16-2012 |
20120207875 | CO-EXTRUDED LAYERED CANDY AND GUM APPARATUS AND METHODS - Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances of the resulting pieces of the multi-layered confectionery composition are maintained such that the pieces can be packaged in rigid packaging. The processing parameters of processing of the plurality of confectionery compositions prior to the step of cutting and wrapping the pieces can be altered so as to maintain the average piece size within a predetermined tolerance level. | 08-16-2012 |
20120196013 | PRODUCTION OF STABILIZED WHOLE GRAIN WHEAT FLOUR AND PRODUCTS THEREOF - A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel. | 08-02-2012 |
20120189759 | Method for Controlling Ground Meat Flow Rates - A method for continuously controlling the flow rate of a meat input stream for making a meat product is disclosed. A flow rate algorithm is provided that depends upon pump speed (RPM) for control of the flow rate. A correction factor provides further control of the system and is dependant upon loss in weight data when meat is not being added. When meat is being added and a new target flow rate is desired, a modified correction factor is calculated based upon a previous error factor and a new initial pump speed based on the new target flow rate. The modified correction factor is used to obtain an adjusted pump speed. The RPM of the pump motor is used as the main control of the flow rate, and the loss in weight data fine tunes this RPM parameter for finer control to better achieve a target flow rate. | 07-26-2012 |
20120189757 | PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF - A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel. | 07-26-2012 |
20120177794 | Cartridge, A Machine, A System And A Method For The Preparation Of Beverages - The invention provides a beverage preparation machine comprising a brew head for receiving beverage cartridges of various heights and means for passing an aqueous medium through said beverage cartridges to form a beverage from one or more beverage ingredients contained in said cartridges. The brew head comprising a first part and a second part, the first and second parts being movable relative to one another from an open position in which said beverage cartridges can be received in the brew head and a closed position in which said beverage cartridge can be fixedly retained in a brew head space defined between the first and second parts. Wherein in use, beverage cartridges of various heights may be clamped in the brew head space between a distal end of a clamping member and the second part. | 07-12-2012 |
20120168340 | Peelable Sealant Containing Thermoplastic Composite Blends for Packaging Applications - A packaging system has a peelable seal section which includes a first sealing layer and a second sealing layer such that the first sealing layer contacts the second sealing layer to form a peelable seal. The first sealing layer includes thermoplastic polymer or a blend of thermoplastic polymers, an organoclay dispersed within the thermoplastic polymer, and an additional inorganic additive component, such as calcium carbonate, dispersed within the thermoplastic polymer. The peelable seal has achieved synergistic effect and offers high thermal conductivity, great caulkability and is consistent over a broad range of sealing temperatures without loss of desired peelable seal functionality as the seals age. | 07-05-2012 |
20120164294 | PRODUCTION OF EXTRUDED CHEESE CRACKERS AND SNACKS - Cheese crackers or snacks having a pasta shape are produced by admixing at least one flour, cheese, and water to obtain a dough having a real cheese content of from about 5% by weight, to about 60% by weight, based upon the weight of the dough, extruding the dough at a pressure and temperature which avoid substantial gelatinization of starch and expansion of the dough. The dough is extruded through a die to obtain a shaped dough rope, which may be cut at the die into shaped dough pieces. The shaped dough pieces may be baked or fried to obtain shaped cheese crackers or snacks in the form of a pasta shape, such as a hollow, grid, helix or spiral shape. Additionally, the crackers or snacks exhibit a non-glassy crispy or crunchy, texture, and a leavened, non-puffed cell structure. | 06-28-2012 |
20120164284 | FOLDED DUAL SPLIT PACKAGE - The present invention provides a package assembly for enclosing and dispensing a plurality of consumable products. The package assembly includes a package housing defining a pair of product pockets each having an open end for removably accommodating a plurality of products in an aligned array. The open ends of the pockets are in facing orientation. The package housing includes a fold line between the open ends of the pocket for folding the housing thereat and placing the pockets in an angled orientation for dispensing of product. The housing further defines at least one openable flap for overlying and enclosing the pockets. | 06-28-2012 |
20120164283 | Container Lid Having Selectively Coverable Access Opening - A lid is provided that includes an access opening in a top wall thereof selectively coverable by a pivotable cover. The lid attaches to a foodstuff container and provides access to an interior of the container. The lid achieves this without requiring removal of the lid while also providing an impeded foodstuff dispense path having greater control. The cover pivots between open and closed positions, and in one form, can be secured in one or both positions. This can be achieved by releasably securing the cover to the top wall to hold the cover in the closed position and/or capturing a tab of the cover within a depression in an edge portion of the lid to hold the cover in the open position. The cover can further be integrally attached to the lid so that the cover is generally coplanar with the top wall when in the closed position. | 06-28-2012 |
20120160862 | SOFT BLISTER TRAY WITH SIDE DISPENSER - The present invention provides a blister package including a blister tray having a plurality of upwardly opening blister depressions. A plurality of consumable products are provided where each blister depression supports one of the plurality of consumable products. A blister cover overlies and encloses the blister depression. The cover is sealed to the tray at a depression boundary about each depression. Each blister depression includes a tapered wall for urging the consumable product out from the blister depression at a location at the blister boundary upon manual exerted on the depression. | 06-28-2012 |
20120160852 | FLIP OPEN STADIUM PACKAGE FOR CONSUMABLE PRODUCTS - Exemplary embodiments include a package assembly for containing consumable product. The package assembly includes a package housing defining a pair of product pockets connected by, and rotatable about, a perforated fold line. The package housing has a closed position wherein the pair of product pockets are substantially coplanar with one another and an open position wherein the pair of pockets lie in an adjacent overlapping tiered relation. The package housing is foldable at the perforated fold line to rotate the pair of pockets between the closed position and the open position and the pair of pockets are severable at the perforated fold line to disconnect the pair of pockets from each other. | 06-28-2012 |
20120160731 | COMESTIBLE PACKAGING HAVING PRODUCT VIEWING WINDOW - A comestible package includes a blister tray having a plurality of upwardly opening blister depressions arranged in rows and columns. Each blister depression supports a consumable product therein. A blister sleeve is provided for receiving the blister tray. The blister sleeve has a planar wall overlying the blister depressions. The blister wall has an opening therein aligned with a portion of at least one of the blister depressions so as to enable viewing of the consumable products supported therein. | 06-28-2012 |
20120160727 | PIVOTAL PRODUCT PACKAGING - A blister package includes at least one blister tray having a plurality of open blister depressions each blister depression accommodating a consumable product. The blister sleeve includes a pair of spaced apart planar walls defining therebetween a pivot connection. The blister tray is received between the walls of the blister sleeve and pivotally coupled to the pivot location. The sleeves are pivotal from an enclosed position between the two planar walls to an open position outwardly of the planar walls. | 06-28-2012 |
20120152786 | BLISTER PACKAGE HAVING PARTIALLY EXPOSED BLISTER TRAY - The present invention provides a blister package. The blister package includes a blister tray having a plurality of upwardly opening blister depressions arranged in rows and columns. The blister depressions support a consumable product. The blister sleeve is provided for receiving the blister tray. The blister sleeve is configured to expose a top portion and side edge of the blister tray and cover less than all of the blister depressions. | 06-21-2012 |
20120118786 | PEELABLE COMPOSITE THERMOPLASTIC SEALANTS IN PACKAGING FILMS - A peelable sealing structure includes a sealing layer and one or more optional additional layers. The peelable sealing structure includes a sealing surface that is formable into a peelable seal upon contact with a sealing substrate at all temperatures in a peelable seal temperature range. Moreover, the peelable sealing structure comprises a thermoplastic polymer and an additive dispersed within at least a portion of the thermoplastic polymer with the peelable sealing structure defining the sealing surface. | 05-17-2012 |
20120100194 | CHEWING GUM COMPOSITION, CHEWING GUM PRODUCT, AND METHOD FOR MANUFACTURING SAME - The invention relates to a chewing gum composition, a chewing gum product, and a method for manufacturing the same where the chewing gum composition includes: a gum base; and a gingivitis-inhibiting amount of hyaluronic acid or a physiologically acceptable salt thereof. | 04-26-2012 |
20120093995 | Heat-Stable Filling With Cereal-Derived Ingredients - A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component. | 04-19-2012 |
20120082764 | Resealable Film Structure - A reclosable film structure for a package is disclosed, in particular a reclosable lap seal, comprising a multiple layer film with an interior pressure sensitive adhesive layer, and methods of manufacture thereof. The pressure sensitive adhesive layer is positioned between a first and a third layer on either side of the pressure sensitive adhesive layer and is continuous throughout the package. The package is heat sealed at an open end to initially close the package by folding over an outer lap seal segment onto an inner lap seal segment and heat-sealing together. Upon opening the package at the lap seal, the package delaminates between the first and second layers along one of the lap seal segments, thus exposing the pressure sensitive adhesive layer to facilitate reclosing the package, oriented away from the package interior and away from the food removal path to maintain the adhesion strength by avoiding food contact. | 04-05-2012 |
20120079951 | Apparatus and Method for Surface Treatment of a Food Product - A method and apparatus for treatment of an outer surface of a food product are provided using a fluid having properties selected for treating the surface and bringing the fluid into contact with an outer surface of the food product in a generally continuous manner in a commercial food processing environment. | 04-05-2012 |
20120079705 | Method For Forming A Reclose Mechanism On A Reclosable Package - A food package for sliced food products to be maintained with a fluffed appearance, the package including a rigid base member forming a compartment for receiving the food product and a rigid lid sealed to the compartment. Advantageously, the base member includes a bottom wall and side wall portions that are configured to engage the food product to hold the slices in a fluffed arrangement thereof. Preferably, one or more tapered side wall portions hold the food product upwardly toward the lid and inwardly toward a center of the package. In preferred embodiments, the base member and lid provide a rigid-rigid construction of the food package. In preferred embodiments, the food package is also configured to stand-up in a vertical display orientation and does not require the food product be contained within a sealed pouch within the compartment. | 04-05-2012 |
20120067916 | COMESTIBLE DISPENSING PACKAGE - A package for product pieces includes a housing having a plurality of walls forming an interior adapter to hold a plurality of product pieces. The housing has a dispensing opening in communication with the interior. A resilient member is disposed in the housing interior and is adapted to urge the product pieces toward the dispensing opening. The housing has an aperture formed in one of the plurality of walls disposed adjacent the dispensing opening to permit the product piece to be engaged and moved out of the interior through the dispensing opening. | 03-22-2012 |
20120005993 | METHODS AND APPARATUS FOR FORMING PACKAGES USING NON-LINEAR SEAL JAWS - New and improved seal jaws and methods for creating a seal on a package containing a high-profile product therein are described herein. The seal jaws are configured to seal overlapping wrapping film segments together adjacent the product in a seal zone where the height of the product results in additional film width. The height of the product creates an inward pull that can prevent the additional film width from being taut, which can result in folds or wrinkles in a subsequently formed seal. Advantageously, the seal jaws described herein have a non-linear configuration that provides extra sealing surface area as compared to linear surfaces over the same lateral distance. The extra sealing surface is provided by an array of curvilinear peaks and valleys, where the peaks tension the overlapping film segments in the seal zone to substantially prevent the additional film width from forming folds in a subsequently formed seal. | 01-12-2012 |
20120000968 | METHOD AND APPARATUS FOR A PACKAGE WITH AN EASY OPEN FEATURE - An apparatus and method is provided to create a package with an easy open feature that has a fin seal spanning between opposing end seals. Flow-wrapping material utilized to form the package includes first and second opening feature portions. The first and second opening feature portions are disposed adjacent to opposing lateral edges of the flow-wrapping material. A plurality of laterally-disposed scribed lines are disposed at least partially with the first opening feature portion and a tear initiation element is disposed laterally aligned with the pluralyt of laterally-disposed scribed lines. The tear initiation element is disposed such that it is closer to the second opening feature portion than the first opening feature portion. | 01-05-2012 |
20110303574 | OPENABLE AND RECLOSABLE SEALED PACKAGE FOR CONFECTIONERY PRODUCTS - A reclosable consumer product package assembly (10) supports a plurality of consumable products (12). The product package retains and encloses the products. The package is formed from a planar sheet (16) folded about the products. The folded sheet (16) defines a portion overlying the products and an extending portion extending beyond the products to define a foldable flap (29). The sheet is scored at a location overlying at least a portion of the products. The foldable flap is folded over the scored location and adhesively secured thereto such that upon opening the flap, the scored location is removed from its overlying location to expose the products for dispensing. The flap is reclosable over the exposed products. | 12-15-2011 |
20110297681 | SEVERABLE FILM PACKAGE FOR STACKED PRODUCT PIECES - A packaging device for supporting and dispensing product includes an elongate package having a wall of a single sheet The elongate package encloses a plurality of adjacent product pieces in a longitudinally stacked array The package has a weakened location extending along the length of the package permitting manual serving of the package therealong to open the package to dispense the product pieces. | 12-08-2011 |
20110293788 | Process for Making Enzyme-Resistant Starch for Reduced-Calorie Flour Replacer - An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams. | 12-01-2011 |
20110281013 | Enzyme-Assisted Soluble Coffee Production - The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising
| 11-17-2011 |
20110278370 | AROMA RELEASING PACKAGE WITH MOVEABLY ENGAGEABLE PORTIONS - Packages with at least two moveably engageable portions have one or more aroma providing substances placed at one or more contact points on the portions such that the one or more aroma providing substances are released when the portions are moved relative to each other. The packages can also include one or more aroma providing substances on one or more exterior surfaces of the packages so as to provide a consumer with an immediate sensory impression. | 11-17-2011 |
20110268837 | CONFECTIONERY PROCESSING - The present invention provides various methods of improving homogeneity in confectionery mixing processes. In particular, the invention includes such steps as mixing a predetermined amount of confectionery base and/or chewing gum base and bulk sweeteners in a first direction for a first cycle period to provide a mixture; adding a predetermined amount of a flavoring component to the mixture; mixing the mixture in a second direction for a second cycle period; mixing the mixture in the first direction for a third cycle period. | 11-03-2011 |
20110250327 | Intermediate Moisture Bar Using A Dairy-Based Binder - A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base. | 10-13-2011 |
20110239595 | METHODS AND APPARATUS FOR FILLING A CONTAINER WITH A POUCH AND A FLOWABLE FOOD PRODUCT - Methods and apparatus for tilting and filling a carton with a pouch and a flowable food product are described. The carton can be tilted prior to filling in order to minimize a void between the pouch and a sidewall of the carton. The carton is pivoted to a tilted orientation, such that the sidewall includes a lowermost inclined segment. The pouch is then inserted into the carton either prior to or after pivoting the carton to the tilted orientation so that the pouch can substantially rest against the inclined segment. The flowable food product is then at partially deposited into the carton, such that the flowable food product substantially fills in next to the pouch instead of between the pouch and the inclined segment. After a sufficient height of flowable food product has been deposited into the carton, the carton can be returned to a vertical orientation and closed. | 10-06-2011 |
20110233097 | PACKAGING ASSEMBLY INCLUDING A BLISTER CARD HAVING A VAPOR BARRIER - A package assembly ( | 09-29-2011 |
20110232235 | METHOD FOR FORMING A PACKAGE ASSEMBLY FOR DISPENSING AND RETAINING GUM SLABS WITH ADHESIVE SECUREMENT - A method is provided for forming a package assembly for individual elongate consumable products. A flat blank is provided. The blank includes a back wall, a foldable front wall and a foldable flap extending from the back wall. An adhesive location is placed on the foldable front wall. An array of elongate consumable products is placed on the back wall. The foldable front wall is folded to place the consumable products in releasable adhesive engagement therewith. | 09-29-2011 |
20110215015 | SLEEVE FOR CONTAINERS - A sleeve for storing and permitting removal of containers having an outwardly extending upper flange includes a bottom panel with a pair of side edges, each connecting to a side panel, and a top panel that extends between the side panels. The bottom panel includes at least one opening spaced from the side edges. The opening is sized smaller than the flange, but large enough to permit the container to extend partially therethrough so that the bottom panel supports the flange. One or more slits can extend generally outward from the opening and are spaced from the side edges. The slits are configured to increase the size of the opening so that the flange can pass therethrough, allowing the container to be removed. The opening then at least partially returns to its initial size, so that a container subsequently received in the opening is supported by the bottom panel. | 09-08-2011 |
20110212237 | Production of Whole Grain Shredded Products - Shredded whole grain products, such as ready-to-eat cereals, and sweet and savory snacks, such as whole grain shredded corn chips are continuously produced by pelletizing agglomerates of cooked, tempered, whole cereal grain particles. Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery after cooking during the cooling and tempering process. The pelletization results in the production of whole grain pellets having a soft, pliable texture, which are shreddable into continuous net-like sheets on a mass production basis. The pelletizing may be at a pressure of about 200 psig to about 600 psig, preferably from about 400 psig to about 500 psig. The pelletizing temperature may be controlled to provide a pellet temperature of about 80° F. to about 120° F., preferably from about 90° F. to about 110° F., upon exiting the pelletizer. | 09-01-2011 |
20110197728 | SYSTEMS AND METHODS FOR SLICING FOOD PRODUCTS - Systems and methods are provided for cutting slices of food product from a larger portion of the food product, whereby the systems and methods can reduce down-time associated with some of the portions of the equipment during cleaning. Components of the system requiring more frequent cleaning can be readily disconnected from those components requiring less frequent cleaning. Further, substitute components can be connected to those components requiring less frequent cleaning to reduce their down-time while the other components are being cleaned. | 08-18-2011 |
20110189351 | FAT BLOOM INHIBITING FOOD COMPOSITIONS AND METHODS - Shelf stable non-refrigerated food products having base-cake, filling and coating components with fat bloom inhibiting characteristics and low fat migration. One embodiment provides a food composition having a base-cake having canola oil and having moisture content in a range of about 1.7 to 3.1 percent; a créme filling having a non-lauric fat, and having a water activity level of about 25; and a coating having lauric fat and a non-lauric fat, and having less than about 1 percent moisture. | 08-04-2011 |
20110159103 | Novel Preparation of an Enteric Release System - Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents. The process includes forming an emulsion of the enteric material and hydrophobic liquid in water, titrating the emulsion with an acid to form a particulate precipitate and optionally coating the particulate with a combination of enteric material and plasticizer. | 06-30-2011 |
20110151050 | GUM SLAB PACKAGE WITH FLAP RETENTION - A package assembly encloses a plurality of individual elongate consumable products. The package assembly includes a plurality of products aligned in a side-by-side array. A package housing encloses the array of products. The package housing has front and back walls for supporting the products therebetween in a closable cover for closing a product dispensing opening. The front wall includes a wall flap extending inwardly towards the back wall in frictional engagement with the array of products for removable retention of the products therein. | 06-23-2011 |
20110127319 | RESEALABLE FLEXIBLE FILM PACKAGING PRODUCTS AND METHODS OF MANUFACTURE - Products and methods for flexible flow-wrap film packaging that allow easy opening and resealing, while maintaining package integrity. The film can have a flexible sheet material having a sealant layer on a first surface; the flexible sheet longitudinally sealed generally along adjacent sides to form a sleeve, the first surface forming an interior of the sleeve and adjacent surfaces of the longitudinal seal; a first sleeve end having a peelable seal; a second sleeve end having a second seal; and the first sleeve end further having a pair of opposing peel tabs in an unsealed area distal to the peelable seal. The film can be polypropylene, polyethylene, and the like. The sealant layer can be ethylene vinyl acetate (EVA), ionomer plastic, matallicine, orgaonclay, and the like. Reclosure means can include the addition of nylon to the film, wire ties, peelable seals, or an internal band of a pressure sensitive adhesive. | 06-02-2011 |
20110117247 | AGGREGATE COMPOSITIONS AND METHODS FOR POWDERED PRODUCTS - Composition and methods including powder aggregates formed from tacking fine composition particles to agglomerates. The compositions provide powder aggregates where component segregation and dusting is reduced, and composition flow is improved. Embodiments can include a powder composition having an agglomeration greater than about 100 microns in diameter coated with a tacking agent; and a fine particle less than about 100 microns tacked to the agglomeration by the tacking agent. The agglomeration can be maltodextrin, flavorings, tea solids, and juice solids. The fine particles can be APM, Ace-k, sucralose, vitamins and minerals. The tacking agent can be acetylated monoglyceride, propylene glycol or a caprylic/capric triglyceride. Methods can include adding the agglomerate to a mixer; pouring the tacking agent directly over the agglomerate; mixing for approximately 1-4 minutes; adding the fine particle pre-blend component; and mixing the agglomerate component, tacking agent, and fine particle pre-blend component for approximately 1-4 minutes. | 05-19-2011 |
20110117241 | Method of Making Fresh Cheese with Enhanced Microbiological Safety - Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food safety is achieved by using a combination of organic food preserving acids, a nisin component and an enzyme. | 05-19-2011 |
20110104356 | NUT CLUSTER BINDER AND METHOD OF MANUFACTURE - Compositions and methods for a food binder that, when blended with a solid nut blend, provides a cohesive shelf-stable low water activity product that is chewy and has high lubricity (i.e., not tooth-compacting). One embodiment of a binder composition can have an aqueous based syrup in a range from about 33 to 74 percent weight; sucrose in a range from about 10 to 35 percent weight; polyhydric alcohol in a range from about 2 to 20 percent weight; fat in a range from about 2 to 30 percent weight; and an emulsifier in the range from about 0.5 to 2 percent weight. In a preferred embodiment, the syrup/sucrose:fat:polyhydric alcohol ratio is about 9:3:1 respectively by weight. Also, in a product using the binder, the binder can be in the range of about 25 to 35 percent weight and have an A | 05-05-2011 |
20110104344 | Heat-Stable Concentrated Milk Product - The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value F | 05-05-2011 |
20110104339 | DOUBLE-CRUSTED PIZZA PRODUCTS, AND METHODS FOR PRODUCING SAME - Compositions and methods for double-crusted pizza product and method for making are disclosed having a peripheral gap extending around, or substantially around, the product perimeter between upper and lower crusts forming a gap. One embodiment provides a double-crusted layer pizza product having a lower crust layer forming a base; an upper crust layer positioned above the lower crust layer; a sauce layer applied directly adjacent to the upper crust layer on a lower surface thereof and positioned between the lower and upper crust layers; at least one ingredient; and the sauce layer having a water concentration of at least 40 percent weight. A second sauce layer or oil layer can be optionally applied adjacent to an upper surface of the lower crust layer. Cut-outs of the second crust layer can occur prior to or after hot-pressing a billet. Optional methods can include spraying the second sauce layer. | 05-05-2011 |
20110099948 | Automated Method For Placing Sliced Food Stacks In Packages - A system and method are provided that allow meat logs to be manually loaded into a slicing station and thereafter be continuously automatically processed at the slicing station, a harping station, and an insertion station for automated packaging thereof without the need for handling of the meat stacks by workers. To this end, the slicing station is effective to form smaller sections or chubs from the meat logs and to do so such that the chubs are provided with substantially parallel flat end-faces to ensure that high quality meat slices are generated therefrom. The chubs are then transported to the harping station where each of the chubs undergoes a single cutting operation, thus simultaneously forming the meat slices therefrom and substantially maintaining the slices in the configuration of the chubs for generating well-formed stacks of the slices. Thereafter, the stacks are received at the insertion station where they are transferred to their packages, on an automated basis without the need for manual handling thereof. This is enabled due to the well-formed stacks generated by the harping station which allows the stacks to be dropped into the packages aligned therebelow. | 05-05-2011 |
20110094851 | Vending Machine-Related Label Apparatus and Method | 04-28-2011 |
20110086140 | Food Product Pertaining to a Filling-and-Cracker Sandwich - A single serving of a food product can comprise a first cracker, a second cracker, and a non-cracker filling disposed between these crackers to form a cracker-and-filling sandwich. By one approach, these crackers have a length of at least three inches. By one approach, the cracker-and-filling sandwich is sized and comprised of ingredients such that eating the cracker-and-filling sandwich as a between-meal snack satisfactorily sates an average adult human being's appetite. By one approach, the aforementioned filling has an adhesive characteristic sufficient to retain these crackers in place during pre-sale handling, distribution, and sale of the food product, but wherein the adhesive characteristic is not sufficient to prevent an end user from easily removing, by use of their hands only, one of the crackers from the filling without breaking either of the crackers and without requiring that the cracker being removed be rotated with respect to the filling. | 04-14-2011 |
20110079490 | APPARATUS AND METHOD FOR PRODUCT COUNTING, GROUPING AND DISCHARGING - An apparatus and method to efficiently and accurately count, group and discharge individual products from a production line. The apparatus and methods are suitable for a variety of products, including products with irregular shapes, and/or products that travel down production lines at irregular intervals. In one embodiment the apparatus can have a delivery conveyor having a product sensor; a grouping conveyor adjacent to the delivery conveyor having a plurality of containment areas to receive a plurality of products; and a controller communicatively connected to the delivery conveyor, the grouping conveyor, and the product sensor, the controller configured to count product traveling on the delivery conveyor during a grouping sequence and to discharge a product group from the grouping conveyor during a discharge sequence at a predetermined product count. The grouping conveyor can be at substantially right angles to the delivery conveyor. | 04-07-2011 |
20110073593 | SEPARABLE RAISED PLATFORM FOR MICROWAVE HEATING OF A FOOD PRODUCT - Raised platforms having microwave susceptors thereon are provided, where the platforms are separable into two or more different platform components for use in heating either a larger food product or separately heating smaller food products. When the platform is separated into platform components, support is provided adjacent the area of separation. | 03-31-2011 |
20110072982 | Methods And Apparatus For The Reduction Of Moisture Variability In Large Cheese Blocks - The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks. | 03-31-2011 |
20110059213 | METHOD FOR PROCESSING WHOLE MUSCLE MEAT - A method for producing a processed meat product begins at the supplier, where whole muscle meat is reduced into whole muscle meat pieces and the pieces may be macerated to increase their surface area. Prior to shipment of the whole muscle meat from the supplier to the meat processing plant, the whole muscle meat pieces are mixed with an initial ingredient mixture to create a raw base mixture and then packed into a container. The containers are shipped to a meat processing plant, whereby upon receipt of the raw base mixture at the processing plant, the raw base mixture is mixed with a customized ingredient mix to create a processed whole muscle mixture. The processed whole muscle mixture may then be stuffed and thermally processed. | 03-10-2011 |
20110056947 | MULTI-FACETED CONTAINER AND RECLOSABLE LID FOR FOOD PRODUCTS - A container for food products, such as nuts, is provided, wherein the container includes a body defining an interior of the container. The body has a neck surrounding an access opening that is adapted to be covered with a lid. A sidewall of the container has a plurality of facets narrowing toward a longitudinal axis of the body, and the lid has the same number of facets formed in a skirt thereof that are generally aligned with the facets of the body of the container when the lid is in a closed position covering the access opening. The material of the body is preferably formed from a polyethylene terephthalate resin with an oxygen scavenger additive and with an average wall thickness of between about 0.012 and 0.035 inches and up to about 0.05 inches, preferably between about 0.015 inches and 0.040 inches, and between about 10% and 35% crystallinity to provide both barrier properties and translucency. | 03-10-2011 |
20110053832 | NATURAL ANTIMICROBIAL COMPOSITION - Natural antimicrobials for foods, such as salad dressings and dairy products to target a broad spectrum of food emulsion spoilage microorganisms such as lactic acid bacteria and fungi such as general yeast and even acid-tolerant yeast (such as | 03-03-2011 |
20110049147 | RECLOSABLE CONTAINER - A container for retaining one or more inner packets can have a first front panel having an irregular pattern on at least one edge; a shrink band disposed along an axis of the container to engage the irregular pattern on at least one edge; a second front panel having at least a back and a flap, the flap including a first layer and a second layer which are joined along side edges thereof to create a pocket in the flap that is open along only one side, wherein the flap is divided from the back by a fold line; at least one inner packet slot configured to receive the inner packet, the inner packet slot being defined between the first and second layers of the flap; whereby an opened inner packet can be partially inserted behind the inner packet slot and into the pocket between the first and second layers of the flap of the outer package, so that when the outer package is folded along the fold line, the inner packet is folded against itself and is pinched shut to retain its contents; and whereby the irregular patterns inhibits lateral movement of the shrink band. | 03-03-2011 |
20110047940 | RECLOSABLE CONTAINER - A container for retaining one or more inner packets having an outer package having at least a back and a flap, the flap including a first layer and a second layer which are joined along side edges thereof to create a pocket in the flap that is open along only one side, wherein the flap is divided from the back by a fold line; and at least one inner packet slot configured to receive the inner packet, the inner packet slot being defined between the first and second layers of the flap; whereby an opened inner packet can be partially inserted behind the inner packet slot and into the pocket between the first and second layers of the flap of the outer package, so that when the outer package is folded along the fold line, the inner packet is folded against itself and is pinched shut to retain its contents. Methods and blanks are also included. | 03-03-2011 |
20110045132 | Reduced-Fat Flavor Components - A method is provided for producing reduced-fat components that may be used to make reduced and low-fat processed cheese, natural cheese or other reduced and low-fat food products. The reduced-fat flavor components are produced by extraction of fat from full-fat biogenerated cheese flavor components. Alternatively, natural biogenerated cheese flavor components are produced with reduced amounts of fat. Additionally, reduced-fat cheddar cheese can be derived from 1% milk. | 02-24-2011 |
20110042373 | Erectable Platform for Microwave Heating of a Food Product - Erectable platforms having microwave susceptors thereon are provided, where the platforms are convertible between a collapsed configuration and an erected configuration to save costs on packaging, storage, and shipping while still providing the benefits of elevated microwave heating. When the platforms are converted to the erected configurations, mechanisms are provided to maintain the platforms in the erected configuration. | 02-24-2011 |
20110038995 | INTERMEDIATE MOISTURE SHELF STABLE BAKED GOODS - A shelf stable intermediate moisture baked food product having moisture retention and migration control and methods of manufacture is provided. In one embodiment, the shelf life extending moisture control system for an intermediate moisture developed food composition has a humectant blend, a hydrocolloid blend, and a hydrophobic blend. Another embodiment provides developed food composition having a water activity (A | 02-17-2011 |
20110017739 | Method and Container Lid to Manipulate A Container Opening Liner - A container includes a body forming an interior and having a sidewall with a distal edge portion forming an opening to the interior. A liner is disposed over the opening and includes an inner portion and an outermost radial portion disposed radially outwardly of the distal edge portion. A lid including an interior surface and at least one tab projecting inward from the interior surface is disposed over the liner and engages the body. The liner is sized to be releasably rotatably secured within the lid while the lid is initially attached to the body so that the at least one tab remains generally rotationally fixed relative to the outermost radial portion while being assembled to the body. The at least one tab is arrange to press the outermost radial portion while the lid is being removed from the body so that the outermost radial portion maintains a bent orientation. | 01-27-2011 |
20110008494 | PRODUCTION OF BAKED SNACK CHIPS WITH IRREGULAR SHAPE HAVING NOTCHED EDGES - Thin, baked fermented chips having an irregular shape and surface bubbles are produced by cutting a fermented, wheat-based compressed dough sheet into a plurality of pieces having different shapes and notches with a single rotary cutter so that the dough pieces form an interlocking pattern and the notches extend around the periphery of each piece. The notches are spaced around the periphery of each piece and facilitate separation of the dough pieces from each other while at least substantially avoiding tearing and breaking of the dough pieces. A plurality of notches of each piece are aligned or contiguous with notches of any adjacent piece in the interlocking pattern. | 01-13-2011 |
20110005173 | Method and Apparatus to Create a Contoured Flow Wrap Package - An apparatus comprises a flow wrapper disposed and sealed about a product. The flow wrapper has a sealed leading edge and a sealed trailing edge, wherein at least one of the sealed leading edge and the sealed trailing edge comprise a non-linear seal, and the sealed leading edge and the sealed trailing edge are different from one another with respect to a lateral contour across the flow wrapper. The apparatus may further comprise at least one non-linear periphery. | 01-13-2011 |
20110000869 | Container Neck With Recesses - A container defines a central longitudinal axis and includes an engagement part that secures a lid to the container. A neck portion is disposed adjacent the engagement part and includes a plurality of recessed portions spaced circumferentially around the neck portion, where each recessed portion has a periphery. The neck portion also includes an outwardly protruding rib disposed along at least a portion of the periphery of at least one recessed portion and an outer surface extending between each pair of adjacent recessed portions. The rib projects outwardly from both the outer surface and the at least one recessed portion. | 01-06-2011 |
20100316784 | Liquid Coffee Concentrates And Methods Of Making Thereof - Methods for stabilizing liquid coffee concentrates are provided that form a coffee beverage that has a substantially consistent acidity profile. In one aspect, the methods blend a liquid coffee concentrate base with an edible alkali source in an amount effective to artificially increase a pH of the liquid coffee concentrate base. The liquid coffee concentrate base is aseptically processed and thermally treated at elevated temperatures for a time sufficient to artificially drive acid generating reactions in the liquid coffee concentrate to completion to form a stabilized liquid coffee concentrate. | 12-16-2010 |
20100310739 | Infused Roasted Seeds And Methods Of Making Thereof - Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities. | 12-09-2010 |
20100310731 | METHOD AND APPARATUS TO WRAP A PLASTIC CONTAINER - An apparatus comprises a closed container formed of substantially rigid plastic, and a wrapper that is loosely disposed fully about the closed container. This wrapper may also have twist ties on opposing ends thereof. This apparatus may be used to provide packaging for a retail commodity. | 12-09-2010 |
20100310726 | Novel Preparation of an Enteric Release System - Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents, the process including forming an emulsion of the enteric material and hydrophobic liquid in water, the emulsion titrated with an acid to form a particulate precipitate of the microencapsulated hydrophobic liquid in an enteric matrix. | 12-09-2010 |
20100310666 | Delivery of Functional Compounds - Functional ingredients including an esterified component and microencapsulated in an enteric matrix to increase the microencapsulation efficiency and reduce undesired organoleptic properties of the microencapsulated material while providing a desired release rate and ester hydrolysis rate, the process including forming an emulsion in water and titrating the emulsion with a precipitating agent to produce a particulate precipitate. | 12-09-2010 |
20100307542 | Method of Reducing Surface Oil on Encapsulated Material - A method is provided for removing surface oil form a surface of an encapsulated material without using any type of solvent. The method includes contacting an encapsulated material having a moisture content of about 1 to about 60 weight percent with at least about 5 weight percent of an oil removing material for an amount of time effective for reducing surface oil on the encapsulated material by at least about 80%. | 12-09-2010 |
20100303991 | HIGH FIBER AND HIGH PROTEIN BAKED GOODS PRODUCTION - Substantially uniform hydration and dispersion of high amounts of protein and fiber are achieved while avoiding lump formation, hard textures, and off-tastes in the continuous, mass production of high protein and high fiber content sheetable doughs, and baked goods such as crackers, snacks, and cookies made from the sheeted doughs, by hydrating the protein and fiber with water at a temperature below the denaturization temperature of the proteins, and steaming the hydrated mixture without substantial gelatinization of starch during dough production. The steamed, hydrated mass may be admixed with ingredients comprising at least one flour comprising starch to obtain a dough while avoiding substantial gelatinization of starch of the at least one flour during mixing. The baked goods may have a protein content of at least about 4 g, a fiber content of at least about 4 g, and a whole grain flour content of at least about 4 g per 30 g serving. | 12-02-2010 |
20100297302 | PROCESS AND APPARATUS FOR FORMING A WAVE CHIP PRODUCT - Thin snack chips having a curved or wave shape are obtained by forming, shaping or curling baked chips into a curved or wave configuration before they become too cold and rigid so as to result in breakage during forming. The essentially flat, malleable baked chips, still hot from baking in an oven may be continuously transported on a conveyer belt into a nip or gap formed between the conveyer belt and a rotating forming roller to curve or curl the malleable baked chips around the roller. The malleable baked chips are subjected to a guided curtain of air to cool and set the chips in a curved or wave configuration and to remove or blow the curved or wave chips off of the rotating forming roller onto the conveyor belt. | 11-25-2010 |
20100258569 | PACKAGE HAVING A RECLOSE MECHANISM - A food package for sliced food products to be maintained with a fluffed appearance, the package including a rigid base member forming a compartment for receiving the food product and a rigid lid sealed to the compartment. Advantageously, the base member includes a bottom wall and side wall portions that are configured to engage the food product to hold the slices in a fluffed arrangement thereof. Preferably, one or more tapered side wall portions hold the food product upwardly toward the lid and inwardly toward a center of the package. In preferred embodiments, the base member and lid provide a rigid-rigid construction of the food package. In preferred embodiments, the food package is also configured to stand-up in a vertical display orientation and does not require the food product be contained within a sealed pouch within the compartment. | 10-14-2010 |
20100257820 | MODIFIED ATMOSPHERIC FLOW-WRAP SYSTEM - A modified atmosphere flow-wrap system and method and components thereof are provided for packaging a food product in a reduced oxygen atmosphere in a continuous or partially-continuous process. In one aspect, the flow-wrap system includes a saturation tunnel for saturating the food products with modified gas to reduce an amount of residual oxygen therein. In another aspect, the flow-wrap system includes a flow-wrapping station with a modified gas lance that extends into film webbing used to form the food product packages to insert modified gas into the film webbing and restrict oxygen from entering the food packages. | 10-14-2010 |
20100247716 | COFFEE COMPOSITION - The present invention provides a process of producing grains of coated coffee grounds, the process comprising: heating a mixture of a coating composition and coffee grounds to a temperature below the melting point of the coating composition and at which the coating composition forms a coating on at least some of the coffee grounds; and cooling the mixture to provide grains comprising coffee grounds having a coating of the coating composition formed on at least some of the surface of the coffee grounds. The present invention also provides coated ground coffee compositions that may be produced by this method. | 09-30-2010 |
20100243409 | SUSPENSION DEVICE FOR LINKED PRODUCTS - Provided herein are various suspension devices and associated methods and apparatus to open loops (or form opened loops) in a chain of linked products suspended from one or more suspension devices in a conveyor system. In one implementation, a suspension device for a chain of linked products includes a link support portion pivotally coupled to a conveyor, the link support portion configured to suspend a portion of the chain of linked products therefrom and comprising a lower portion downwardly extending from the link support portion. The lower portion is configured to engage a portion of a respective link of the chain upon a pivoting motion of the link support portion about a pivot axis in order to open a respective loop suspended from the link support portion to an unloading orientation for unloading. | 09-30-2010 |
20100237088 | Container for Food Products - Various packages for food products are provided herein. In one embodiment, a food package comprises a rectangular substantially planar rigid bottom wall; two slanted side/side walls extending angularly upwardly from the bottom wall, and a rectangular opening opposite the bottom wall, the opening larger in area than the rectangular rigid bottom wall. A top side wall and a bottom side wall extend upwardly from the bottom wall; and a flexible film extends over the opening and seals the opening. The side walls are configured to engage and hold the food product, each side wall being angularly ramped and extending downward and inward toward the bottom wall, and having at least one well which extends downwardly from the angularly upward extending side wall. | 09-23-2010 |
20100218463 | Food Packages and Methods of Manufacture - A package is disclosed for containing a plurality of individual food items within a tray having an outer surrounding wrapper. The tray is configured to have enhanced rigidity in a longitudinal direction to accommodate greater applications of pressure when forming envelope seals of the outer surrounding wrapper adjacent ends of the tray. | 09-02-2010 |
20100215801 | Thin Crust, Flaky Bread Product And Method For Making Same - An improved dough composition is provided which comprises fat flakes, wherein the dough composition can be used to prepare a frozen thin crust bread product. The frozen bread product can be heated in a conventional oven to provide a cooked thin crust bread product having a crispy bottom surface and flaky interior. Methods of preparing the same are also provided. | 08-26-2010 |
20100180553 | Removable And Reclosable Lid For Jar For A Food Product - A lid for a jar and a jar and lid combination for a product is provided. The lid is configured to be selectively removable from the jar. The lid is also configured to be selectively openable when attached to the jar in order to permit access to the interior and any contents of the jar. The lid has a non-continuous bead that is positioned to engage a protuberance on a rim of the jar to secure the lid relative to the rim of the jar while permitting selective removal of the lid from the rim of the jar. | 07-22-2010 |
20100166924 | FLEXIBLE PACKAGE HAVING MULTIPLE OPENING FEATURE - A flexible package with a multiple-opening feature is suitable for retail sale of food products and is comprised of a film material. The flexible package includes two areas of weakness defining two removable top portions. Removal of the first top portion exposes an opening in the flexible package allowing egress of the product through a first opening. Removal of the second top portion exposes a second opening in the flexible package, which, by one approach, is larger than the first opening and thereby permits increased access to the food product. | 07-01-2010 |
20100159089 | Oxidation Stability Using Natural Antioxidants - Comestibles including natural antioxidants as a natural replacer for EDTA, food ingredients having reduced oxidative activity, and methods of use thereof are provided. | 06-24-2010 |
20100159088 | Whipped Gelatin Desserts - Whipped gelatin desserts including water, sweetener, about 2 percent or less fat, and about 0.75 to about 2 percent gelling hydrocolloid are provided. The whipped desserts do not contain significant amounts of additional emulsifiers, foaming agents, stabilizers, or gelling agents, but remain refrigerator-stable for at least three months. | 06-24-2010 |
20100151086 | Powdered Sauces And Uses Thereof - A frozen food that is suitable for heating to form a food and sauce combination is provided. The food includes frozen food pieces and a powdered sauce composition individually applied to outer surfaces of each frozen food piece so that a fluid sauce of a desired consistency is produced upon heating the food. | 06-17-2010 |
20100129520 | METHOD AND APPARATUS FOR CONTINUOUS PROCESSING OF WHOLE MUSCLE MEAT PRODUCTS - A continuous method and system for processing whole muscle meat employs a mixer housing having a pair of parallel rotating shafts located therein. The parallel rotating shafts have a plurality of mixing elements thereon, such as frustoconical elements, blocking elements, or ellipsoid elements. The mixer housing has an input end to receive the meat ingredients, such as meat pieces, salt solution, water, preservatives, and other additives such as spices. The mixer housing has an output, which is separated a distance from the input, such that the output discharges the whole muscle meat product. As the ingredients including the meat move from the input to the output along the shafts, the mixing elements work the meat with the other ingredients thereby increasing ingredient incorporation including diffusion of the salt solution into the whole muscle meat pieces. | 05-27-2010 |
20100129514 | METHOD AND APPARATUS FOR CONTINUOUS PROCESSING OF WHOLE MUSCLE MEAT PRODUCTS - A continuous method and system for processing whole muscle meat employs a mixer housing having a pair of parallel rotating shafts located therein. The parallel rotating shafts have a plurality of mixing elements thereon, such as frustoconical elements, blocking elements, or ellipsoid elements. The mixer housing has an input end to receive the meat ingredients, such as meat pieces, salt solution, water, preservatives, and other additives such as spices. The mixer housing has an output, which is separated a distance from the input, such that the output discharges the whole muscle meat product. As the ingredients including the meat move from the input to the output along the shafts, the mixing elements work the meat with the other ingredients thereby increasing ingredient incorporation including diffusion of the salt solution into the whole muscle meat pieces. | 05-27-2010 |
20100124598 | Chemoprotectants From Crucifer Seeds And Sprouts - The present invention is directed to chemoprotectant precursor compositions provided from crucifer seeds and sprouts and methods for their preparation. Treatment of aqueous extracts from crucifer seeds or sprouts with adsorbents substantially increases the ratio of certain highly chemoprotectant precursor compounds (alkyl glucosinolates such as glucoraphanin, a.k.a. sulforaphane glucosinolate) to undesirable compounds such as indole glucosinolates (for example 4-hydroxyglucobrassicin). The method provides an extract which has a ratio of glucoraphanin to 4-hydroxyglucobrassicin of about 70 or greater. The resulting extract has improved color and odor and may be dried or used directly as an additive in a variety of foodstuffs. | 05-20-2010 |
20100124593 | RIBBON CUTTER APPARATUS AND METHOD FOR MAKING SANDWICH BAKED GOODS - A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake. | 05-20-2010 |
20100122570 | METHOD AND APPARATUS FOR DETECTING SEALING OF FOOD PACKAGES - Leak detector systems for detecting leaks in sealed food packages are disclosed, as well as methods for detecting leaks in sealed food packages. The leak detector system includes advancing a food package to a seal testing station where a portion of the food package is deflected and a deflection characteristic is measured. If the deflection characteristic is greater than a predetermined deflection characteristic limit that a sealed package should undergo while being subjected to the predetermined force, indicating that the package contains leaks, the food package is rejected. Otherwise the food package is advanced from the seal testing station. | 05-20-2010 |
20100119678 | METHOD AND APPARATUS TO MECHANICALLY REDUCE FOOD PRODUCTS INTO IRREGULAR SHAPES AND SIZES - Methods and apparatus are disclosed for producing irregular slices of meat from meat products. The meat products can be rotated using an impeller having a plurality of paddles for urging the meat products against a slicing blade during rotation of the impeller in order to create a slice from the meat product. The meat products can impact the slicing blade in different orientations in order to create differently shaped, irregular slices of meat. A cutting blade downstream of the slicing blade can be used to reduce the width of the slices of meat. | 05-13-2010 |
20100119665 | HOME-STYLE MEAT PRODUCT AND METHOD OF PRODUCING SAME - Methods and apparatus are disclosed for producing irregular slices of meat from meat products. Further, a method of mass-producing a home-style meat product with an irregular appearance includes combining whole muscle meat with a mixture having no phosphates and a limited amount of salt. Further, the whole muscle meat mixture is loosely stuffed into casings such that void space is permitted between the individual whole muscles. Once the whole muscle meat has been cooked and cooled, the meat may be sliced on a variety of slicing equipment to create a home-style meat product with an irregular appearance. | 05-13-2010 |
20100112128 | Shelf-Stable Concentrated Dairy Liquids And Methods Of Forming Thereof - A shelf-stable concentrated dairy product, such as concentrated milk, with improved flavor, color and mouthfeel, and a method of production thereof is provided. The method eliminates any thermal treatment prior to and during concentration that may substantially cross-link casein to whey and preferably utilizes microfiltration to produce a stable concentrated dairy liquid with reduced amounts of whey and lactose. The resulting products have a sterilization value F | 05-06-2010 |
20100104711 | Coffee And Dairy Liquid Concentrates - Blended fluid concentrates are provided that can be reconstituted into an instant coffee plus dairy beverage using either hot or cold liquids. The blended fluid concentrates include a blend of at least a dairy component, a coffee component, and a stabilizing component to form a shelf-stable pourable liquid. | 04-29-2010 |
20100101187 | APPARATUS AND METHODS FOR INSERTING FOOD PRODUCTS INTO PACKAGES - Apparatus and methods for inserting food products into packages are disclosed, and in particular apparatus and methods for inserting generally thin or planar food products from a stack of such food products into a package. A stacker assembly includes a pusher mechanism for advancing a bottommost food product or products from the stack toward an opening or edge disposed above a package so that the food product or products can fall into the package. | 04-29-2010 |
20100086665 | Shelf Stable Sauce For Acidified Starch - A shelf-stable acidified starch and cheese sauce meal is provided. In one aspect, the meal includes an acidified starch component having a pH of about 4.6 or below and a separate cheese-based sauce component having a pH between about 5.7 and about 6.2. The sauce component is to be combined with the acidified starch component when the meal is ready to be consumed. In another aspect, a buffering composition is blended into the separate cheese-based sauce component and includes blends of dibasic phosphate salts, monobasic phosphate salts, and an edible acid where the cheese-based sauce component has a total dry weight of phosphate salt between about 3 and about 5 percent. | 04-08-2010 |
20100080883 | PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH FIBER CONTENT - An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig. | 04-01-2010 |
20100059511 | Tray For Microwave Cooking and Folding of a Food Product - A raised platform for microwave cooking of a food product includes legs that extend to elevate a food product support surface above the floor of a microwave oven during cooking. At least one fold line extends across the food product support surface about which the food product support surface and any food product thereon can be folded. Susceptor material of the food product support surface is disposed on both sides of a fold region of the support surface and extends on both sides of the at least one fold line. The fold region is substantially free from the susceptor material allowing a food product heated on the food product surface to remain flexible to permit folding of the food product with reduced cracking or breaking. The raised platform may further include a second susceptor material disposed on a bottom surface of the food product support surface. | 03-11-2010 |
20100055290 | Heat Stable Concentrated Dairy Liquid And Cream Product - Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates. | 03-04-2010 |
20100047402 | Energy-Differential Microwaveable Food Package - A food package is provided having two different food products disposed within a common flexible film wrapper. A portion of the flexible film wrapper adjacent a first of the food products is adapted to at least partially shield microwave radiation from the first food product to a greater degree than the second food product when both are heated together in the film wrapper in a microwave oven. | 02-25-2010 |
20090311404 | Natural Sweetener And Methods Of Manufacturing Thereof - A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form the natural sweetener. | 12-17-2009 |
20090304875 | Flexible Package Having an Automatic Closure Feature - A reclosable flexible package is suitable for retail sale of food products and is comprised of a film material. The flexible package includes a pair of curved semi-rigid strips attached to the walls of the flexible pouch and positioned parallel to the package opening. The curved semi-rigid strips are configured and arranged to nest together and bias toward one another. Upon removal of the top portion, the curved semi-rigid strips are moveable between a closed position and an open position. Further, the curved semi-rigid strips are configured such that they automatically reclose the package when the strips are released from the open position. | 12-10-2009 |
20090269450 | Flexible Package Having an Automatic Closure Feature - A reclosable flexible package is suitable for retail sale of food products and is comprised of a film material. The flexible package includes a pair of semi-rigid strips attached to the walls of the flexible pouch and positioned parallel to the package opening. The semi-rigid strips are configured and arranged to nest together and bias toward one another. Upon opening of the package, the semi-rigid strips are moveable between a closed position and an open position. Further, the semi-rigid strips are configured such that they automatically reclose the package when the strips are released from the open position. | 10-29-2009 |
20090238935 | PRODUCTION OF STABILIZED WHOLE GRAIN FLOUR AND PRODUCTS THEREOF - A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel. | 09-24-2009 |
20090188215 | Apparatus And Method For Automated Forming Of Sleeves For Sliced Products - A forming apparatus is provided for forming a film into a sleeve around a filling tube. The forming apparatus has contact surface geometry that is contacted by the film as it travels thereacross configured to ensure smooth forming of the film into the sleeve. Smooth forming of the film into the sleeve is achieved, in part, by reducing longitudinal tensile forces in the film, by selecting the contact surface geometry to minimize transverse variations in tensile forces in the film, and by having contact edges of the contact surfaces shaped to reduce unnecessary stresses in the film. | 07-30-2009 |
20090127072 | SUSPENSION DEVICE FOR LINKED PRODUCTS - Provided herein are various suspension devices and associated methods and apparatus to open loops (or form opened loops) in a chain of linked products suspended from one or more suspension devices in a conveyor system. In one implementation, a suspension device for a chain of linked products includes a link support portion pivotally coupled to a conveyor, the link support portion configured to suspend a portion of the chain of linked products therefrom and comprising a lower portion downwardly extending from the link support portion. The lower portion is configured to engage a portion of a respective link of the chain upon a pivoting motion of the link support portion about a pivot axis in order to open a respective loop suspended from the link support portion to an unloading orientation for unloading. | 05-21-2009 |
20090092730 | Processed Cheese Without Emulsifying Salts - The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products. | 04-09-2009 |
20090047386 | Cultured Dairy Products and Methods of Manufacture - The present invention is directed to cultured dairy products and more particularly to cultured cream cheese compositions which are prepared without a whey-separation step and which have reduced levels of cultured dairy materials. The present invention also relates to methods of making such cultured dairy or cream cheese products. The cultured dairy or cream cheese products contain a considerable quantity of non-cultured dairy material (generally greater than about 60 percent, and preferably about 70 to about 80 percent, of the total dairy protein). | 02-19-2009 |
20080299607 | Enzymatic Process To Produce Highly Functional Soy Protein from Crude Soy Material - This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment. | 12-04-2008 |