Mars Incorporated Patent applications |
Patent application number | Title | Published |
20160138089 | ASSAY AND METHOD - The present invention relates to an assay for use in a method of determining the oral health status of a canine animal by identifying certain bacteria present or absent in a sample taken from the animal, and applying the information set out herein for each identified bacteria to statistical models in order to determine the oral health status of the animal. | 05-19-2016 |
20160135484 | WEIGHT CONTROL METHOD, APPARATUS SYSTEM - The present invention relates to a method of weight control of an individual pet dog or cat, as well as a system and apparatus for weight control of an individual pet dog or cat. | 05-19-2016 |
20160122822 | GENETIC TEST - The present invention relates to a method of determining the susceptibility of a dog to, or the likelihood that a dog is protected from, hip dysplasia. The present invention uses mutations linked to canine hip dysplasia to generate a model predicting disease. | 05-05-2016 |
20160100590 | DOUGH PRODUCTS COMPRISING ETHYCELLULOSE AND EXHIBITING REDUCED OIL MIGRATION - A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products. | 04-14-2016 |
20160096681 | BEVERAGE PREPARATION CAPSULES - A beverage preparation capsule comprising a capsule body having a beverage preparation ingredient hermetically sealed therein, wherein a beverage outlet region of said capsule comprises: front and back sheets of air-and water-impermeable flexible film material arranged in face-to-face relationship along an edge; a folded strip of flexible film material in the form of a gusset extending inwardly from said edge, wherein at least a central region of said strip is provided with a plurality of perforations or a zone of weakness. | 04-07-2016 |
20160095333 | METHODS OF MAKING COATED PET FOOD PRODUCTS - A method of manufacturing a coated pet food is provided. The method comprises providing an edible core having a moisture content of at least about 50% and a volume of from about 0.256 cubic centimeters to about 16.4 cubic centimeters. A first layer comprising a first plurality of particles is bonded to the edible core to provide the coated pet food. The first layer of the coated pet food resists 98% of abrasion in an abrasion test. | 04-07-2016 |
20160058033 | PROCESS FOR MAKING A PET FOOD IN THE FORM OF A COATED KIBBLE - A process of making a pet food include providing a core pellet; providing at least one coating material; applying the coating material to the core pellet to form a coated kibble using a continuous fluidizing mixer; wherein application of the coating material occurs at a Froude number range of from about 0.8 to about 3 and a Peclet number greater than about 6. | 03-03-2016 |
20160029657 | HARD PANNED COATING AND CONFECTION COMPRISING THE SAME - There is provided a hard panned coating, and a hard panned confection comprising an edible core coated with the same. The hard panned coating comprises multiple sugar syrup layers, only some of which further comprise one or more sucrose esters. In some embodiments, titanium dioxide may be excluded from the sugar syrup/sucrose ester layers. In these, and other, embodiments, the hard panned coatings exhibit one or more L*, a* and b* values within 5% of the corresponding value of a colorant overcoat applied over a precoat comprising titanium dioxide. Raw material cost savings are thus provided, while yet providing a confection having enhanced properties. | 02-04-2016 |
20160017150 | METHOD OF ISOLATING BLUE ANTHOCYANIN FRACTIONS - The present invention is directed to a method of isolating fractions of anthocyanin molecules from anthocyanin-containing vegetable and fruit juices and extracts, or combinations thereof, at a select pH based on differences in polarity of the anthocyanin molecules in the anthocyanin-containing vegetable and fruit juices and extracts. | 01-21-2016 |
20160015067 | NATURAL BLUE ANTHOCYANIN-CONTAINING COLORANTS - The present invention is directed to natural blue anthocyanin-containing colorants comprising fractions of anthocyanin molecules separated from anthocyanin-containing vegetable and fruit juices and extracts. Anthocyanin fractions are separated at a select pH based on differences in polarity of the anthocyanin molecules in the anthocyanin-containing vegetable and fruit juices and extracts. The invention is directed to the anthocyanin fractions providing color characteristics similar to those provided by the synthetic blue colorant, FD&C Blue No. 1. The present invention is also directed to natural green colorants comprising the natural blue anthocyanin-containing colorant and a natural yellow colorant. The present invention is further directed to edible products comprising the natural blue anthocyanin-containing colorants. | 01-21-2016 |
20160015063 | FLAVOR COMPOSITION CONTAINING HMG GLUCOSIDES - A flavor composition containing at least one HMG glucoside compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. | 01-21-2016 |
20160000127 | MANGO FLAVOR COMPOSITIONS - The presently disclosed subject matter is directed to a flavor system, where by specific base flavors are created and manipulated with specific cultivar character components to establish a spectrum of flavors within a target flavor. Specifically, the presently disclosed subject matter discloses mango base flavor compositions containing (a) a furanone compound, (b) an ester compound, (c) an aldehyde compound, (d) a hydrocarbon compound, and (e) a lactone compound. The base flavor compositions can be used alone or in combination with specific cultivar character components to meet flavor preferences across different regions. | 01-07-2016 |
20160000113 | HEAT RESISTANT COATINGS, CONFECTIONS COMPRISING THE COATINGS AND METHODS OF MAKING THESE - The present invention provides a heat resistant coating, confection comprising the coating, and methods of making these. More specifically, the heat resistant coating comprises at least one layer comprising an amount of glycerol less than 3 wt. %. In some embodiments, glycerol is the sole component of at least one layer. Because the amount of glycerol used is minimized in some layers, or the sole component of others, the processing difficulties that can be encountered when higher amounts of glycerol is mixed with other things can be avoided. And yet, the coating, and confections comprising the same may exhibit heat resistance to the same, or even better, degree, than conventional coatings or confections comprising the conventional coatings. | 01-07-2016 |
20160000109 | METHODS OF PROCESSING UNFERMENTED FRUIT SEEDS - The present invention provides methods for processing fruit seeds, such as cocoa beans or cupuacu beans without the need of microbial fermentation. Fruit seeds are treated by adding unfermented seeds to a solution of a defined concentration of ethanol in a volume sufficient to cover the seeds, and maintaining the solution at a set temperature for a certain period of time. | 01-07-2016 |
20150374009 | STABILIZATION OF NATURAL BLUE ANTHOCYANIN-CONTAINING COLORANTS AND PRODUCTS MADE - The present invention is directed to a hard panned coating comprising a natural blue anthocyanin-containing colorant, a hard panned confection coated with the same, and a method of hard pan coating an edible product center with the coating such that the color provided by the natural blue anthocyanin-containing colorant to the coating is stabilized. | 12-31-2015 |
20150374007 | ANAEROBIC FERMENTATION OF SEEDS OF FRUIT - The present invention provides methods for processing seeds of fruit, such as cocoa beans. | 12-31-2015 |
20150346176 | METHODS - The present invention relates to a method of analysing the components of a flavour sample comprising the steps of a) preparing a composition comprising a number (n) of aroma compounds to form a replica of a flavour; b) preparing a further composition comprising the same aroma and/or taste compounds with one of the components being reduced in amount by from 5 to 95% compared to the amount in the first composition; and c) comparing the aroma and/or taste of the first and second compositions. | 12-03-2015 |
20150342231 | FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME - A flavor composition comprising a peptide which comprises pyroglutamic acid or γ-glutamic acid, a second amino acid and optionally a third amino acid. The peptides can be added to a food product to increase saltiness, umami, bitterness, astringency or sourness intensity. | 12-03-2015 |
20150327569 | CONFECTION WITH SUPPORTED FILLING - Filled confections comprising a supported filling are provided. More particularly, the present confections at least one supportive filling and at least one other filling supported thereby. Because a supportive filling is provided, the confections also exhibit less leakage of the at least one other filling during manufacture, packaging, shipping, handling and ultimately, consumption. Vertical displacement of the fillings within the confection is also minimized The consuming experience is thus enhanced. | 11-19-2015 |
20150320074 | SYSTEMS AND METHODS FOR MAKING AND APPLYING STRIPS OF EDIBLE MATERIAL - A system and method are provided for making strips of edible material. Edible material is contained in a hopper having a discharge opening including a first side and a second side. A discharge shaping roller is positioned so that its surface is adjacent to the first side and said second side. Similarly, a cooling roller is also positioned so that its surface is adjacent to the first side and the second side. Edible material passes between the first side, the second side, the cooling roller, and the discharge roller to from a strip of edible material that is deposited on the cooling roller. The cooling roller then cools the strip of edible material and it is separated from the cooling roller by a blade. Once the strip is separated from the cooling roller it is deposited on a base of edible material such as a cookie or wafer. | 11-12-2015 |
20150305364 | PROCESS FOR MAKING CONFECTIONS - A process for making a confection is disclosed including exposing the confection, or a precursor thereof, to electromagnetic radiation. The process is capable of manipulating the rheological characteristics of the confection or confection precursor without altering the temperature of the confection, or changing the composition thereof. The changes in rheological characteristics are advantageously temporary and reversible. Finally, the process requires minimal capital expenditure, may readily be incorporated into an existing process an onto existing equipment, and requires minimal energy consumption. | 10-29-2015 |
20150272159 | APPARATUS AND PROCESS FOR PREPARING CONFECTIONERY HAVING AN INCLUSION THEREIN USING FORMING ROLLS AND A FORMING PIN - The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll. | 10-01-2015 |
20150272156 | MARBLED SURFACE CHOCOLATE PRODUCT - The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution. | 10-01-2015 |
20150257407 | HEAT RESISTANT CHOCOLATE - The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these. Methods of making the fat based confection, and packaged fat based confections, are also provided. | 09-17-2015 |
20150251844 | HEAT RESISTANT CHOCOLATE - The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these. Methods of making the fat based confection, and packaged fat based confections, are also provided. | 09-10-2015 |
20150237881 | HEAT RESISTANT CHOCOLATE - The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these. Methods of making the fat based confection, and packaged fat based confections, are also provided. | 08-27-2015 |
20150230494 | CRUMB PROCESS - A process for the production of crumb is disclosed in which a wet crumb feedstock comprising bulk sweetener, protein and water is formed and then simultaneously dried and comminuted in a thin layer rotary paddle dryer. The wet crumb feedstock is preferably formed into discrete, free-flowing granules prior to the simultaneous drying and comminuting. Apparatus for the production of crumb is also disclosed. | 08-20-2015 |
20150216224 | EDIBLE COMPOSITION - A method of preparing a composite foodstuff is provided and comprises providing a core, providing a barrier composition and applying the barrier composition to at least a portion of the core and providing a fat based coating having a lower fat content than the core. The fat based coating is applied to the barrier coated cores. The hardness of the fat based coating does not decrease over a period of storage. | 08-06-2015 |
20150158632 | MULTI-COMPARTMENT MEMBRANE SEALED CONTAINER - The present invention relates to a multi-compartment container. The multi-compartment container is used for the storage of food and non-food items. The multi-compartment container has a plurality of compartments that depends on the number of divider walls. The multi-compartment container has a removable divider that allows for the stacking of the container for shipping, prior to filling product into the container, and once filled with product, keeps the product separated. The multi-compartment container has a membrane seal and a lid. | 06-11-2015 |
20150044338 | ULTRASONIC ROTARY MOLDING - The present disclosure describes an ultrasonic rotary molding system that is used to form edible compositions or food products as they move along a conveyor belt. The food products are formed by an ultrasonic rotary wheel that includes one or more cutting tools that cut, and perhaps three dimensionally mold, food product strips. The system may include a movable backing plate that is located below the point where the ultrasonic rotary wheel cuts the food product strips. The movable backing plate may be spring loaded and it may exert force upwards against the conveyor belt and in turn against the food product. | 02-12-2015 |
20150024097 | METHOD FOR MANUFACTURING AN EMBOSSED DECORATIVE ELEMENT AND CONFECTIONARY ARTICLE WITH AN EMBOSSED DECORATIVE ELEMENT - The invention relates to the production of confectionary articles with a shaped ornament or with a single-colored or multi-colored embossed design on one of the surfaces of the article. The main characteristic of the present invention consists in that a prepared chocolate/chocolate-like mass is fed into a full-scale mould in a dispersed dropping state through a nozzle at a drip rate ensuring plastic deformation of the drops as the drops slow down. It is possible to regulate accurately the quantity of confectionary mass which can be fed into the mould, by controlling the pressure differential at the nozzle and the duration of feeding the chocolate through the nozzle. There is therefore no need to pre-measure a portion of confectionary mass in order to form the decorative embossed element. With a drip feed through a nozzle, the chocolate mass is uniformly applied to the surface of the mould by means of individual drops of sufficiently small volume, which enables timely removal of air from the grooves of the relief pattern on the surface of the mould and at the same time increases the quality of the embossed decorative element and of the confectionary article as a whole. When the mass is applied uniformly, it is possible to form an extremely thin embossed decorative element layer comparable in thickness to printing. The technical result of using the proposed invention is an increase in the quality of confectionary articles with a three-dimensional embossed decorative design. | 01-22-2015 |
20140314933 | PROCESS AND APPARATUS FOR PRODUCING A FOAMED MEAT OR FISH PRODUCT - The invention relates to a process for producing a foamed meat or fish product, comprising the steps of: delivering a pumpable starting material containing comminuted meat or fish and pieces of bone or cartilage to a dispersing apparatus having a chamber with a cylindrical rotor disposed therein, which is provided, on its periphery, with a number of indentations to generate cavitation, supplying a gas to the dispersing apparatus, operating the dispersing apparatus while generating cavitation and dispersing the starting material with the gas supplied, in the process of which the pieces of bone or cartilage are passed through the chamber, and generating a foamed meat or fish product containing pieces of bone or cartilage which can be sterilised. | 10-23-2014 |
20140295052 | EDIBLE ANIMAL CHEWS - The present invention provides a longer-lasting edible animal chew ( | 10-02-2014 |
20140272061 | APPARATUS AND METHOD FOR CREATING A FOOD PRODUCT - The invention provides for an apparatus and method for producing food products without the use of an extruder. The apparatus generally comprises a conditioning element and a gear pump. The method generally comprises introducing a starch and/or protein material to the apparatus of the present invention. Advantageously, the apparatus uses less energy and avoids the back flow and scrap material often produced by the use of an extruder. | 09-18-2014 |
20140270597 | PACKAGE WITH RESEALABLE OPENING - A package with a resealable opening is provided. In one embodiment, the resalable opening includes a lid that may be peeled from the packaging to expose an opening and an adhesive area. The lid may later be adhered back to the packaging by contacting a portion of the lid with the adhesive area. | 09-18-2014 |
20140263307 | RETAIL AND RECYCLE READY CONTAINER - A shipping container particularly adapted for both displaying goods therein and flattening to a single panel after use is provided herein. | 09-18-2014 |
20140255559 | Confection Piece Shape - A confection is provided having a single arcuate ridge extending substantially the entire length of the piece. Due to this unique feature, either alone or in combination with one or more other topographical features, the confection provides an enhanced sensory attribute as compared to a confection having the same composition and not having the arcuate ridge. | 09-11-2014 |
20140220187 | EDIBLE ANIMAL CHEW - The present invention provides a method of forming an edible animal chew comprising the steps of (a) extruding an edible composition; followed by (b) contacting the extrudate with a plurality of post-form rollers, at least one of said post-form rollers exhibits an undulated surface and contacts the extrudate with said undulated surface, the undulated surface comprising a plurality of nodules for imparting undulations onto the extrudate surface, wherein at least some of the nodules have an elongate shape and are offset at an angle to the rotation direction of the post-form roller, said elongate shapes being oriented in two or more different directions. | 08-07-2014 |
20140205729 | FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME - A flavor composition containing at least one dipeptide or tripeptide compound that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. | 07-24-2014 |
20140199437 | Micro-Fermentation of Cocoa - The present invention provides methods for micro-fermentation of cocoa allowing quality evaluation on a tree by tree basis. | 07-17-2014 |
20140193545 | CARAMEL, CONFECTION COMPRISING THE CARAMEL AND METHOD OF MAKING THE CONFECTION - A caramel is provided comprising a solid plant fat and an amount of water less than 10 wt %. The caramel exhibits a chewy texture when consumed but is yet depositable. The caramel is thus advantageously used in a confection. In addition to the caramel, the confection may comprise a crisp component. Methods of making the confection are also provided. | 07-10-2014 |
20140170268 | CHUNKY PRODUCT IN ANIMAL FOOD COMPOSITIONS AND METHOD FOR PREPARING IT - The present application relates to a chunky product suitable for mixing in or as the sole component of animal food compositions, which comprises, in percent by weight based on the total weight of the chunky product: meat and/or animal by-products 10-55% by weight, further proteins 5-50% by weight, at least one water-binding component 0.5-15% by weight, optionally added water 10-30% by weight, wherein the chunky product comprises at least one phase in which all the proteins are present in substantially denatured form. | 06-19-2014 |
20140113032 | AERATED INJECTION MOLDED PET CHEW - Pet treats and chews that have been aerated during their production by a supercritical fluid are provided. The aeration process results in pet treats and chews that have a lower density and increased oral care properties in comparison to treats of similar composition that have not been similarly aerated. | 04-24-2014 |
20140045932 | FLAVANOL AND CAROTENOID COMPOSITIONS - This invention relates to compositions containing polyphenols, for example, cocoa polyphenols such as flavanols and their related oligomers, and methods for treating abnormalities in gap junctional communication of cells, such as cancer, heart arrhythmia, neuro-degenerative diseases and cognitive dysfunction. | 02-13-2014 |
20140044825 | FOOD PRODUCT - The present invention relates to a nutritionally complete pet food product comprising at least two compositions for use in a method of reducing calorie intake in a companion animal, wherein the compositions differ in their level of fat, protein or carbohydrate on an energy ratio basis by 6% to 50% and wherein the compositions are consumed on consecutive days, each composition being consumed on a different day. The invention also relates to such a food product in the prevention of weight gain after surgical procedures to neuter a companion animal, and also to the food product in a weight loss regime. It also relates to a method of reducing calorie intake in a companion animal, comprising feeding the companion animal the pet food product of the invention. | 02-13-2014 |
20140041342 | METHOD AND DEVICE FOR PACKAGING PRODUCTS AND ARRAY OF PACKAGED PRODUCTS - A method for packaging products, such as candies, the method comprising the steps of positioning the products on a first sheet which is continuously moved in a transport direction, covering the products by a second sheet which is continuously moved in the same transport direction and which is aligned substantially plane-parallel to the first sheet, and sealing together the first and second sheets near the outer edges of the individual products or grouped products by a sealing device, wherein the sealing device comprises sealing ribs extending substantially transversely to the transport direction on one side of the moving sheets, wherein said sealing ribs are being moved at the same speed as the sheets and the sealing ribs seal the first and second sheets together in between the moving products. | 02-13-2014 |
20130216689 | METHOD AND APPARATUS FOR PRODUCING A FOAMED MEAT OR FISH PRODUCT - The invention relates to a method of producing a foamed meat product, comprising the steps of: feeding a pumpable raw material containing comminuted meat or fish and strand-like connective tissue components to a dispersing apparatus with a chamber with a cylindrical rotor arranged therein, which is provided, on its circumference, with a number of cavities to create cavitation, feeding a gas to the dispersing apparatus and operating the dispersing apparatus while creating cavitation and dispersing the gas supplied, in the process of which the sinews or ligaments are passed through the chamber, and creating a foamed meat or fish product containing strand-like connective tissue components, which can be sterilised. | 08-22-2013 |
20130216670 | HIGH RESOLUTION INK-JET PRINTING ON EDIBLES AND PRODUCTS MADE - Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and inks disclosed herein. The inventive methods and inks may also be integrated with a consumer-driven site vending or e-commerce application in which the consumer provides the image to be printed and edibles bearing the printed image are prepared for rapid turnaround. | 08-22-2013 |
20130209611 | FOOD PROTEIN INGREDIENT AND METHODS FOR PRODUCING - The present invention relates generally to a method for enzymatic production of food protein ingredients from keratin-containing proteinaceous materials and the resulting compositions. The process includes treating a proteinaceous containing material with an amount of a reducing agent, followed by hydrolysis of the keratin by a proteolytic enzyme to efficiently and economically convert a keratinaceous protein source into a palatable, highly digestible protein food product. | 08-15-2013 |
20130206768 | PACKAGED PRODUCTS AND ARRAY OF BANDOLEER OF PACKAGED PRODUCTS - The invention relates to a packaged product ( | 08-15-2013 |
20130171322 | METHOD FOR PRODUCING AN ANIMAL FEED OR FOODSTUFF AND A PRODUCT OBTANIED BY THAT METHOD - The present invention relates to a method of producing an animal animal feed or foodstuff comprising the steps of: (i) providing at least a first stream of material, preferably comprising a meat and/or fish emulsion, (ii) preparing a viscous gel comprising at least one gel-forming component and a liquid, especially water, by introducing the gel-forming component and the liquid into a mixing chamber, the introduction of the liquid into the gel-forming component located in the mixing chamber being performed by means of a first nozzle unit under high pressure, (iii) providing the viscous gel obtained in step (ii) as or in at least one second stream of material, (iv) making a laminar dispersion of the second stream of material in the first stream of material in an apparatus for at least partially incompletely mixing the first and second streams of material, so that the second stream of material is distributed in the first stream of material in the form of droplets with a size of at least 0.3 mm, preferably 0.3 mm to 8 mm, (v) withdrawing the first stream of material containing the second stream of material in the form of droplets through a second nozzle unit, and (vi) solidifying the first stream of material containing the second stream of material in the form of droplets; and an animal feed or foodstuff which can be prepared with said method. | 07-04-2013 |
20130055907 | SPIRAL GAS-SOLIDS CONTACT APPARATUS AND METHOD - The invention is directed to apparatus and methods for contacting gas and solids in the manufacture of edibles, and particularly in connection with coating edible particulate solids. A drum is positioned around an inner tube so that an annular space is defined between the drum and the tube. A rotatable spiral element defines a gas pathway in the annular space, such that rotation of the spiral pushes particulate solids through the drum while the solids are contacted with gas in the annular space. | 03-07-2013 |
20130015094 | STACKABLE CAN WITH LIDAANM Berger; GerdAACI VerdenAACO DEAAGP Berger; Gerd Verden DE - The present invention relates to a stackable and re-sealable can with a bottom and a lid fold, wherein, inside the lid fold, a peripheral opening line is formed along a web projecting inwardly from the lid fold, said peripheral opening line enclosing a removable can lid, the bottom being smaller than the lid fold, and wherein a can can be stacked with its bottom forming a positive fit in and on a lid fold of a further can, characterised in that there is associated with the can a lid which has a peripheral rim, the outer contour of which corresponds to an inner contour of the web and which, after the can lid has been removed, can be inserted into the web, sealing the can. | 01-17-2013 |
20120328745 | BOIL-IN-BAG POUCH - A boil-in-bag pouch ( | 12-27-2012 |
20120315367 | INDULGENT EDIBLE COMPOSITION - The present invention is directed to a method of preparing an indulgent edible composition that provides an orally pleasurable eating experience similar to chocolate as the chocolate melts in the oral cavity. | 12-13-2012 |
20120309991 | METHODS FOR EXTRACTING COCOA PROCYANIDINS AND EXTRACTS THEREOF - A cocoa extract which is rich in procyanidin monomers and oligomers is made by extracting de-fatted, unroasted, unfermented cocoa beans with organic solvents. The yield of procyanidins in an extract varies with type of solvent used, reaction temperature, reaction pH and whether or not the solvent is an aqueous solution. Extraction parameters can be optimized to increase procyanidin yield, and different conditions result in the preferential extraction of the higher or lower oligomers. A preferred extraction method is counter-current extraction method. | 12-06-2012 |
20120282356 | COMPOSITIONS FOR PREVENTION AGAINST SPOILAGE BY MOULDS AND YEASTS AND USES AND PRODUCTS RELATED THERETO - The invention is related to compositions for prevention against spoilage by moulds and yeasts comprising, as the only antimycotic agents, at least one compound selected from organic acids selected from the group consisting of caprylic acid, cinnamic acid, propionic acid, butyric acid, lactic acid, tartaric acid and fumaric acid, and salts thereof, and at least one compound selected from plant of fruit extracts, the oily phases of plant or fruit extracts, and monosubstances derived from such extracts or oily phases thereof. The invention is furthermore related to the use of such or similar compositions for protection of food or feed products from growth of moulds and yeasts as well as to food or feed products containing such compositions. | 11-08-2012 |
20120276227 | USE OF CAJEPUT AND PIMENTA RACEMOSA EXTRACT FOR TREATING PARASITIC INFESTATION OF FISH - The present invention relates to a combination of cajeput and extract from the plant | 11-01-2012 |
20120237640 | BEVERAGE PREPARATION MATERIAL - A beverage preparation material comprising a substantially insoluble and water-permeable filter matrix having a beverage ingredient dispersed therein, wherein a plurality of layers, cells, or individual particles of said beverage ingredient are held in a spaced-apart relationship within said material by regions of said filter matrix. Also provided are beverage preparation pods and capsules containing a beverage preparation material according to the invention. | 09-20-2012 |
20120160180 | EDIBLE PET CHEW - An edible pet chew having a non-branching body configured to at least partially enclose an open space between portions of the body, and is preferably in the form of a ring with a central opening. The width or thickness of the chew is sized to fit within the mouth of pet of pre-determined size for chewing action, but the overall dimension of the chew is such that the chew cannot be swallowed whole by the pet. One or more lines of weakness may also be formed in the body of the pet chew to serve as pre-determined fracture lines along which the pet chew will break into smaller pieces. The pet chew may be formed of segments that are sized to provide a recommended single portion for the pet. | 06-28-2012 |
20120141636 | METHOD TO PRINT MULTICOLOR IMAGES ON EDIBLE PIECES - Multicolor image, formed from at least two component images, are printed on non-planar surfaces of edible pieces by maintaining registration of the pieces from one printing station to another. The registration is maintained by firmly securing the pieces to the transporting surface by applying a pressure differential, by a combination of a pressure differential with a resilient surface, or by trapping the pieces between a retaining member and a recess portion. | 06-07-2012 |
20120118783 | PACKAGE FOR CANDY BARS AND HOLDER THEREFOR - This invention discloses a holder ( | 05-17-2012 |
20120114806 | EDIBLE COMPOSITION - A barrier composition for use in foodstuffs comprises from 1% to 40% by weight of a starch having a degree of polymerisation of no more than 90 and from 40% to 90% by weight of a plasticizer, preferably glycerol, for the starch, the ratio of starch content to plasticizer content by weight being no more than 1:1.5. The composition may include up to 40% by weight of a bulking agent, preferably fructose. A foodstuff incorporating the barrier is disclosed as is a method of making it. | 05-10-2012 |
20120114804 | APPARATUS AND PROCESS FOR PREPARING CONFECTIONERY HAVING AN INCLUSION THEREIN USING FORMING ROLLS AND A FORMING PIN - The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll. | 05-10-2012 |
20120092434 | USE OF POWDERS FOR CREATING IMAGES ON OBJECTS, WEBS OR SHEETS - Monochromatic or multichromatic images may be created on surfaces. The surface is moved to first, second and third stations. The surface is electrically biased, and powder is transferred to the surface electrostatically at the first station. The powder is fused or sintered selectively on the surface at the second station. Unfused or unsintered portions of the powder are removed from the surface at the third station. | 04-19-2012 |
20120066086 | CUSTOMER-SPECIFIC MERCHANDISING PROGRAM - The invention is directed to facilitating the planning and ordering of a merchandising unit and associated products. A merchandising unit planning screen is presented that displays a representation of a merchandising unit having holders for holding and displaying the products. A product menu is provided for each holder to allow selection of a product from a set of products for each respective holder. Available choices in the product menu of at least one holder are constraining to a subset of the set of products based on predetermined criteria. For each holder for which a product has been selected, a product quantity is determined based on a capacity of the respective holder. An order is generated based on the selected products. | 03-15-2012 |
20110318475 | METHODS AND APPARATUS FOR FORMING CONTOURED EDIBLE PIECES - A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques. | 12-29-2011 |
20110274780 | APPARATUS FOR VACUUM FORMING CONTOURED EDIBLE PIECES - The described apparatus and method enable the production of thin edible products having complex contoured shapes that cannot be made using conventional molding technology. In particular, chocolates having detailed surface topology can be made utilizing a pliable substrate and a vacuum mold. The process may be made substantially continuous. | 11-10-2011 |
20110257259 | NUT SKIN PRODUCTS AND METHODS OF USE THEREOF - The invention relates to a method of treating or preventing a nitric oxide (NO)-responsive disease or disorder by administering to a subject in need thereof a composition, including foods such as confectionary and pet foods, comprising nut skins and/or a procyanidin-containing nut skins extract. Said composition may further comprise cocoa polyphenol(s) and/or L-arginine. | 10-20-2011 |
20110257118 | Vascular Circulation in Peripheral and/or Small Blood Vessels - The invention relates to compositions, and methods of use thereof, containing polyphenols such as flavanols, procyanidins, their derivatives and epimers thereof, for improving vascular circulation in peripheral and/or small blood vessels. | 10-20-2011 |
20110244089 | METHOD OF COLORING PANNED CONFECTIONERIES WITH INK-JET PRINTING - A color coat is formed on a hard-panned, sugar shelled, pellet-shaped confectionery by placing at least one hard-panned, sugar shelled, pellet-shaped confectionery, preferably having an uncolored sugar surface, in functional association with an ink-jet head, applying at least a portion of a color coat to the hard-panned, sugar shelled, pellet-shaped confectionery by ink-jet printing at least one edible ink onto the surface of the hard-panned, sugar shelled, pellet-shaped confectionery, and drying the color coat. The hard-panned, sugar shelled, pellet-shaped confectionery may be transported and/or stored prior to the application of the color coat. | 10-06-2011 |
20110217444 | PALATABLE BEVERAGES AND COMPOSITIONS WITH COCOA EXTRACT - The present subject matter relates to palatable beverages and compositions such as non-chocolate flavored water soluble dry powder compositions comprising a cocoa extract which comprises cocoa polyphenols, and an edible acid. The present subject matter further relates to processes for formulating said beverages and compositions. | 09-08-2011 |
20110217443 | Acidified Proteinaceous Beverages and Compositions - Proteinaceous beverages and compositions comprising a cocoa extract which comprises cocoa polyphenols, an edible acid and a stabilizer and processes for formulating said beverages and compositions, shelf-stable proteinaceous beverages and compositions that do not require refrigeration and/or beverages and compositions wherein the cocoa polyphenols have an extended shelf life. | 09-08-2011 |
20110217422 | PET FOOD PRODUCT BANDOLIER - Aspects of the present invention are directed to methods for manufacturing shaped, comestible articles. Multiple comestible articles are connected by flash, and stress lines in the flash surround the articles. The comestible articles are subsequently separated from the flash at the stress lines. Additional aspects of the present invention are directed to an intermediate comestible product. In certain embodiments, the intermediate comestible product comprises multiple articles, web-like flash connecting the articles, and stress lines formed in the flash and about each article. | 09-08-2011 |
20110132729 | CONVEYING AND MARKING APPARATUS AND METHOD - A conveying and marking apparatus is disclosed that can convey discrete pieces at high speeds, and in preferred embodiments permits marking on opposite sides of the pieces while the pieces remain in the same position on the conveyor. | 06-09-2011 |
20110123696 | WATER-BASED EDIBLE INKS FOR INK-JET PRINTING ON CONFECTIONERY - Non-pigmented, water-based inks are disclosed which are compatible with industrial piezojet printheads and which can be used to form high resolution images on edible substrates, including sugar shell confectionery polished with a hydrophobic wax polish. The ink comprises a hydrolyzable polysaccharide adhesive agent, such as tapioca dextrin or gum arabic, which enhances the compatibility of the ink for hydrophobic surfaces. | 05-26-2011 |
20110111111 | Rippled Wafer - The invention provides a confectionery bar | 05-12-2011 |
20110097451 | HIGH RESOLUTION INK-JET PRINTING ON EDIBLES AND PRODUCTS MADE - Disclosed are methods of printing high resolution images on edible substrates with dispersed pigmented inks using a drop-on-demand ink-jet printer. Dispersed pigmented white inks useful with the inventive methods are also disclosed. White images having a resolution greater than 200 dpi can be printed on chocolate using the methods and inks disclosed herein. The inventive methods and inks may also be integrated with a consumer-driven site vending or e-commerce application in which the consumer provides the image to be printed and edibles bearing the printed image are prepared for rapid turnaround. | 04-28-2011 |
20110059198 | Extruder - An extruder | 03-10-2011 |
20110045158 | CONFECTIONERY MERINGUE - A dried confectionery meringue formed from a meringue mixture having a pre-drying moisture level of between about 18% and about 30%, said mixture including a protein foaming agent, sucrose and at least one monosaccharide. | 02-24-2011 |
20110027442 | DULCE DE LECHE-FLAVORED FAT-BASED CONFECTION, METHOD FOR MAKING THE SAME AND CONFECTIONERY CANDIES MAKING USE OF THE SAME - A dulce-flavored fat-based confection possessing a smooth and creamy mouthfeel and a thermally generated flavor and suitable for use in candy-shelling is provided. A method of making such a dulce-flavored fat-based confection is also disclosed. | 02-03-2011 |
20110027440 | METHODS FOR MOLDING CHOCOLATE AND REMOVING FLASH FROM CHOCOLATE PRODUCTS - Improved methods and apparatus for continuously molding chocolate are disclosed, including a method and apparatus for removing flash from chocolate pieces and products (both molded and otherwise); and a manifold for continuously providing liquid chocolate to a continuous mold and directing excess liquid chocolate away. | 02-03-2011 |
20110021364 | PREDICTIVE TEST FOR ADULT DOG BODY SIZE - The invention provides a method of predicting the size of a dog that will be attained in adulthood, comprising typing the nucleotide(s) present for a single nucleotide polymorphic (SNP) marker present in the genome of the dog at a position equivalent to position 201 in one or more of the sequences identified in Table 1, and/or at one or more positions which are in linkage disequilibrium with any one of these positions, and thereby predicting the size of the dog that will be attained in adulthood. | 01-27-2011 |
20110014312 | METHODS AND APPARATUS FOR FORMING CONTOURED EDIBLE PIECES - A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques. | 01-20-2011 |
20100243172 | ROTARY ULTRASONIC SEALING - The invention is an apparatus for forming an ultrasonic weld that includes a sonotrode having an ultrasonic actuator coupled to an elongate sealing end face for delivering ultrasonic energy to the webs in the sealing gap and a rotating cylindrical anvil having at least one raised portion extending longitudinally along an outer surface thereof. The raised portion has a radially outer surface, whereby the sealing gap is defined intermittently between the end face of the sonotrode and the radially outer surface of the raised portion of the anvil as the raised portion rotates past the end face of the sonotrode. The elongate sealing end face of the sonotrode has a substantially helical surface, whereby the sealing gap travels helically along the surface as the raised portion of the anvil cylinder rotates past the end face of the sonotrode. | 09-30-2010 |
20100236964 | PACKAGED PRODUCTS AND ARRAY OF BANDOLEER OF PACKAGED PRODUCTS - The invention relates to a packaged product ( | 09-23-2010 |
20100215832 | MEAT ANALOGUE WITH EXTERNAL TEXTURE - A method of manufacturing an extruded meat analogue, said method including the step of holding the extrudate at ambient temperature and pressure conditions, thereby facilitating the formation of a ‘skin’ on the outer surface of the extrudate, and contraction of the cross-sectional area of the extrudate, thereby to cause said ‘skin’ to wrinkle in a manner which resembles the appearance of cooked muscle meat. | 08-26-2010 |
20100197808 | METHOD FOR IDENTIFYING MHC ALLELES IN DOGS - A method for identifying one or more MHC alleles present in a dog, the method comprising: (a) determining the nucleotide present at the or each polymorphic position specified for the one or more MHC alleles in any one of Tables 4 to 6 or determining the nucleotide(s) present at a polymorphic position(s) in linkage disequilibrium with one or more polymorphic positions specified in Tables 4 to 6; and (b) identifying therefrom the presence or absence of one or more MHC alleles in the dog. Based on the comparison between alleles, it was possible to specify a minimum number of SMP positions that need to be determined in order to identify a particular allele (Table 4 to 6). | 08-05-2010 |
20100196545 | BEVERAGE PREPARATION MATERIAL - A beverage preparation material ( | 08-05-2010 |
20100184640 | DOG DIABETES - A method a method for diagnosing susceptibility to diabetes in a non-human animal, the method comprising: a) identifying whether or not a polymorphism as defined in Table 4 or a polymorphism which is in linkage disequilibrium with such a polymorphism is present in the genome of the animal; and b) thereby diagnosing whether the animal is susceptible to diabetes, wherein optionally the said identifying is carried out on a sample from the animal. | 07-22-2010 |
20100183791 | ORGANOLEPTICALLY ENHANCED WHITE CHOCOLATE - This invention is directed to an enhanced white chocolate to which has been added isovaleric acid in an amount effective to provide enhanced organoleptic attributes compared to a conventional white chocolate. The invention is also directed to the preparation of the enhanced white chocolate. | 07-22-2010 |
20100178401 | PACKAGED FOOD PRODUCTS - A method for the production of a stabilized packaged food product includes the steps of: filling a tray with a predetermined quantity of a food starting material; introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, (ii) dosing the sterile food material inside the tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. Also provided are an apparatus for performing the method and packaged stabilized full moisture food products obtainable by the process. | 07-15-2010 |
20100155217 | METHOD FOR HEATING OR COOLING MATERIAL IN A CONTAINER - The present invention relates to a method for heating or cooling material in a container inside a pressurized retort, in which the container is moved and heated or cooled. A temperature sensor disposed in or on the container is connected to a control means, which control means is connected to a drive, to move the container in the retort and the control means controls the drive and/or the movement of the container on the basis of the container temperature measured, and a pressurized retort suitable for that purpose is also included. | 06-24-2010 |
20100143561 | PET FOOD AND A PROCESS FOR ITS MANUFACTURE - The present invention relates to pet food with a predetermined concentration of butyric acid, 3-methylbutyric acid and/or salt thereof as well as a process for its manufacture. | 06-10-2010 |
20100098643 | ORAL HEALTH COMPOSITION - The present invention relates to | 04-22-2010 |
20100086659 | METHOD AND APPARATUS FOR MANUFACTURING A FOOD PRODUCT - A method of manufacturing a food product that includes the steps of: delivering a protein and water-containing carrier material to a turboreactor which has a cylindrical reaction chamber with a substantially horizontal longitudinal axis and with a rotor equipped with blades and rotatable about its longitudinal axis provided in the reaction chamber. The rotor is rotated at a speed sufficient to centrifuge the carrier material against an inner wall of the reaction chamber and to form a dynamic, turbulent layer at the inner wall. The carrier material is heat treated and dried in the reaction chamber and is then advanced in the direction of an outlet from the turboreactor. The heat-treated and dried carrier material as a food product is withdrawn from the outlet, wherein an atmosphere of superheated steam is generated in the reaction chamber. | 04-08-2010 |
20100068368 | PROCESS FOR MANUFACTURING AN ANIMAL FEED OR FOOD AND PRODUCT OBTAINED BY THAT PROCESS - The present invention relates to a process for manufacturing an animal feed or a foodstuff, comprising the steps of (i) preparing at least one first stream of material and at least one second stream of material, (ii) dispersing the second stream of material in the first stream of material in a laminar fashion in a device for at least partially incompletely blending the first and second streams of material, so that the second stream of material is distributed in the first stream of material preferably in the form of droplets ranging in size from 0.3 mm to 8 mm, (iii) discharging the first stream of material containing the second stream of material in the form of droplets through a nozzle, and (iv) solidifying the first stream of material containing the second stream of material in the form of droplets. | 03-18-2010 |
20100062425 | CAT ALLERGEN - The invention relates to a method for determining the level of Fel d1 expression in a cat, the method comprising: a) typing one or more polymorphic positions of the Fel d1 gene in a sample from the cat; and b) thereby determining the level of Fel d1 expression. | 03-11-2010 |
20100061944 | ORAL HYGIENE COMPOSITION COMPRISING MYRTLE - The present invention relates to myrtle for use in oral health applications, an oral composition comprising myrtle, and the use of myrtle or the composition, in the improvement or maintenance of oral health in an animal, preferably through the reduction or control of dental plaque and/or alteration of the bacterial content of dental plaque, in the oral cavity of the animal. The invention also includes myrtle for use in the prevention or treatment of gingivitis in an animal. The invention also provides a method for improving or maintaining oral health in an animal. | 03-11-2010 |
20100061943 | ORAL HEALTH COMPOSITION COMPRISING ALCHEMILLA VULGARIS - The present invention relates to | 03-11-2010 |
20100048920 | Preparation of (+)-Catechin, (-)-Epicatechin, (-)-Catechin, and (+)-Epicatechin and Their 5,7,3',4'-Tetra-O-Benzyl Analogues - Processes for preparing racemic mixtures of 5,7,3′,4′-tetra-O-benzyl-(±)-catechin and (±)-epicatechin involves (i) condensing 2-hydroxy-4,6-bis(benzyloxy)-acetophenone and 3,4-bis(benzyloxy)benzaldehyde, cyclizing the resulting compound, oxidizing the resulting compound; (ii) dihydroxylating (E)-3-(3′,4′-bis(benzyloxy)phenyl)prop-2-ene-1-ol and reducing the 1,2-diol; or (iii) coupling 3,5-bis(benzyloxy)phenol with (E)-3,5-bis(benzyloxy)-2-(3′,4′-bis(benzyloxy)phenyl)allyl)phenol and cyclizing the resulting chalcone. | 02-25-2010 |
20100036714 | CUSTOMER-SPECIFIC MERCHANDISING PROGRAM - The invention is directed to facilitating the planning and ordering of a merchandising unit and associated products. A merchandising unit planning screen is presented that displays a representation of a merchandising unit having holders for holding and displaying the products. A product menu is provided for each holder to allow selection of a product from a set of products for each respective holder. Available choices in the product menu of at least one holder are constraining to a subset of the set of products based on predetermined criteria. For each holder for which a product has been selected, a product quantity is determined based on a capacity of the respective holder. An order is generated based on the selected products. | 02-11-2010 |
20100028483 | SOLID EDIBLE PRODUCT FOR A PET - The present invention relates to a solid edible product for a pet having a moisture content of less than or equal to 10% comprising fat, a probiotic micro-organism and optionally a sweetener, a palatant and/or bulking material. The edible product may contain other ingredients. The invention also relates to a pet food product which comprises such a solid edible product as well as the solid edible product for improving or maintaining the health of a pet animal. | 02-04-2010 |
20100021596 | APPARATUS AND PROCESS FOR PREPARING CONFECTIONERY HAVING AN INCLUSION THEREIN USING FORMING ROLLS AND A FORMING PIN - The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll. | 01-28-2010 |
20100012043 | Cat Toilet - The present invention relates to a cat lavatory comprising (i) a bottom part with a substantially rectangular floor space and, on each longitudinal and lateral edge of the floor space, a side wall projecting substantially upwardly in each case, wherein mutually adjacent side walls are joined together by means of an elastic mount, a pouch, preferably containing cat litter, can be placed in the bottom part, and lateral edges of the pouch can be folded over the side walls of the bottom part, and (ii) a frame-like top part which can be placed on top of the side walls of the bottom part and is designed such that, when placed on the side walls of the bottom part, it expands them outwardly. | 01-21-2010 |
20100003393 | EDIBLE PET CHEW AND METHOD OF MAKING THE SAME - An edible pet chew is disclosed that is comprised of fibrous protein, water absorbing polymer, plasticizer and water. The pet chew provides excellent textural properties and improved solubility in the stomach and intestinal environment for improved pet safety. | 01-07-2010 |
20090324780 | Dimpled Food Product - Food products are provided comprising a base food material having one or a plurality of surface pockets and two closed ends comprising the base food material, wherein each of the surface pockets are connected by one or more longitudinal extent of the base food material, along a longitudinal aspect of the food product, that comprises a side of each of the surface pockets and the surface pockets are not connected in a lateral aspect of the food product. In certain aspects, at least one surface pocket contains a filling food material, and at least a portion of the filling food material is not encompassed by the base food material. Further, methods are provided for preparing the food products of the invention. Such food products can be utilized, for example, to provide palatable delivery systems for nutritional, functional, or pharmaceutical ingredients. | 12-31-2009 |
20090308324 | DIABETES TESTS - A method for diagnosing susceptibility to diabetes in a dog, the method comprising: (a) (i) detecting in a sample from the dog the presence or absence of a genotype in any one of the following immune system genes: CTLA-4, IGF-2, IL-1α, IL-4, IL-6, IL-1O, IL-12β, IFNγ, PTPN3, PTPN15, PTPN22, TNF, or RANTES; and/or (ii) determining in a sample from the dog whether a genotype identified in Table 1 or 3A, or a genotype in linkage disequilibrium with said genotype identified in Table 1 or 3 A, is present in an insulin or IGF gene of the dog; and/or (iii) determining in a sample from the dog whether a genotype identified in Table 2 or 3B, or a genotype in linkage disequilibrium with said genotype identified in Table 2 or 3B, is absent in an insulin or IGF gene of the dog; and (b) thereby diagnosing whether the dog is susceptible to diabetes. | 12-17-2009 |
20090304947 | USE OF POWDERS FOR CREATING IMAGES ON OBJECTS, WEBS OR SHEETS - Monochromatic or multichromatic images may be created on surfaces. The surface is moved to first, second and third stations. The surface is electrically biased, and powder is transferred to the surface electrostatically at the first station. The powder is fused or sintered selectively on the surface at the second station. Unfused or unsintered portions of the powder are removed from the surface at the third station. | 12-10-2009 |
20090304309 | CLOSURE FOR RESEALABLE PACKAGE - A closure mechanism for use with bag- or sachet-like packaging which is substantially formed by opposing sheets of polymeric material; wherein said closure mechanism includes first and second sets of opposing substantially parallel ridges, said ridges defining complementary grooves therebetween that are adapted to receive said opposing ridges in a form-locking engagement; wherein the surface of said ridges and grooves feature a plurality of ribs extending traverse and from said surfaces such that, when said first form-locking engagement is made, the ribs extending from said ridges tend to interfere with the ribs extending from said grooves thereby to impede unintentional opening of said closure. | 12-10-2009 |
20090299821 | METHOD AND SYSTEM FOR DETERMINING AND PROVIDING A COMPREHENSIVE PET HEALTH AND NUTRITION FEEDING PLAN - In order to provide a comprehensive pet health and nutrition feeding plan for a pet, the pet's condition is assessed using a predetermined assessment scheme. A diet suited for the pet's condition is determined using an analysis procedure or algorithm established for the assessment scheme. The assessment scheme takes into account feeding preferences of the pet's owner. A feeding plan is selected according to the determined diet, the feeding preferences, and budget considerations, if any, of the owner. Optionally, the owner may conveniently obtain the combination of foods/treats/supplements/pharmaceuticals in the selected feeding plan at a predetermined location, which is informed of the pet's feeding plan in advance of the arrival of the pet's owner. | 12-03-2009 |
20090274813 | VACUUM RAISING IN A FLUID PERMEABLE MOULD OF FOODSTUFF - A vacuum raising apparatus for the production of an expanded foodstuff is disclosed, comprising a fluid permeable mould for constraining the foodstuff. The permeability of the mould is substantially uniform throughout so that during vacuum raising fluids from the foodstuff can escape uniformly through the entirety of the mould. The invention also provides a method of vacuum raising a foodstuff comprising constraining an unraised foodstuff within such a mould according to and subjecting the foodstuff within the mould to heat under vacuum. | 11-05-2009 |
20090274800 | PET FOOD PRODUCT WITH FLAVORING - A commercial packeted pet food product, having: an edible substrate, said substrate including at least one surface adapted to receive a suspension of flavorsome materials in a paste, gum or gel; and flavorsome materials, adhering to said surface, which substantially contribute to producing the flavor profile of said pet food product when consumed. | 11-05-2009 |
20090246308 | APPARATUS FOR MOLDING CHOCOLATE - Improved methods and apparatus for continuously molding chocolate are disclosed, including a method and apparatus for removing flash from chocolate pieces and products (both molded and otherwise); and a manifold for continuously providing liquid chocolate to a continuous mold and directing excess liquid chocolate away. | 10-01-2009 |
20090208612 | Meat Analog Product - A meat analog product is provided prepared starting from a dry component that is a combination of ingredients, including a dry sulfur protein source, a carbohydrate source, a liquid, and a monovalent cationic bicarbonate or carbonate. The meat analog product can be produced and extruded under low shear conditions to provide a product having a plurality of striated and separable aligned fibers and a real meat appearance. | 08-20-2009 |
20090175980 | WELLNESS BASED PET DIETS THAT TAKE INTO CONSIDERATION BREED TYPE AND GENETIC PREDISPOSITION OF A PET - In order to improve or manage a pet's wellness and health, and promote longevity and a healthy vitality, the pet's condition is assessed. A recommended diet regimen is determined that takes into account the pet's breed type(s), genetic predisposition to a disease or disorder, lifestyle, and pet feeding preferences of the pet's owner. The owner is provided with at least one option that satisfies the recommended diet regimen. | 07-09-2009 |
20090117072 | Treatment of periodontal disease - This invention relates to a method of therapeutic or prophylactic treatment of periodontal disease comprising administering to a subject in need thereof epicatechin and/or catechin and/or a polymeric compound of formula A | 05-07-2009 |
20090110782 | CUP | 04-30-2009 |
20090110334 | ERGONOMIC BAG ASSEMBLY FOR FOODS - The invention relates to a bag assembly for foods, in particular granular foods, including at least one bag which comprises two main walls joined by two side faces forming a gusset (S | 04-30-2009 |
20090074924 | APPARATUS AND METHOD OF APPLYING EDIBLE PEARLESCENT COATING TO A FOOD PRODUCT - The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed. | 03-19-2009 |
20090069414 | Epicatechin and vasodilation - This invention relates to compositions comprising epicatechin and method of use of such compositions for inducing vasodilation of blood vessels in humans and veterinary animals. | 03-12-2009 |
20090068336 | LOW SHEAR MEAT ANALOG - Methods for producing meat analog as well as formulations are disclosed. The novel production method uses a device designed to texturize the product while providing superior heat transfer for cooking. The device includes a helical compression conveyer with internal and external heating sources that delivers a high ratio of surface area for heat transfer to product volume. This results in the device being capable of heating of the emulsion volume as it is moved from the inlet to the outlet of the device to form a meat analog within the device in which the meat analog is formed in multiple segments to result in the meat analog having a defined surface texture. | 03-12-2009 |
20090047410 | RTH Risotto - A process for the production of a shelf-stable ready-to heat risotto food product that includes the steps of: providing a blend of parboiled and non-parboiled rice grains, filling a plurality of retortable containers with the blend of rice grains and adding the ingredients of oil, water and seasonings to each container. Each container is then sealed and sterilized. After heating by a consumer, the risotto food product has a texture comparable to traditionally prepared risotto. Also provided is shelf stable, ready-to-eat risotto food product having a blend of parboiled and non-parboiled rice grains; wherein the blend of parboiled and non-parboiled rice grains provide a surface creaminess and al dente texture of traditionally prepared risotto. | 02-19-2009 |
20090041910 | MULTI-PIECE FEEDING BOWL - The present invention is directed to a multi-piece animal food server including two separate components, a feeding component containing a unitary pre-packaged serving of animal food and a support component configured to hold at least one feeding component. The present invention is also directed to a sanitary, quick and easy method of feeding an animal that utilizes the multi-piece animal food server. | 02-12-2009 |
20090041906 | EDIBLE FOAMED COMPOSITION - A confectionery product is disclosed comprising a honeycomb shell ( | 02-12-2009 |
20090012942 | IN-STORE PETCARE INFORMATION AND ADVISORY CENTER - The invention is directed to a petcare information kiosk, for placement in a retail outlet for petcare products by a supplier of petcare products. The kiosk includes a searchable electronic database containing information relating to petcare, such as pet animal nutrition information, pet animal behavior information, pet animal health or well-being information; a user interface which allows a petcare product customer to search for and access the desired information in the database. The kiosk also includes an information output device, which allows the customer to retain the information once found and a support structure which allows the kiosk to be located in a location directly adjacent the petcare products offered for sale in the retail outlet. | 01-08-2009 |
20090008289 | Package For Candy Bars and Holder Therefor - A system comprising—at least one package ( | 01-08-2009 |
20080269320 | Cocoa Extracts - Disclosed and claimed are cocoa extracts such as polyphenols or procyanidins, methods for preparing such extracts, as well as uses for them, especially as antineoplastic agents and antioxidants. Disclosed and claimed are antineoplastic compositions containing cocoa polyphenols or procyanidins and methods for treating patients employing the compositions. Additionally disclosed and claimed is a kit for treating a patient in need of treatment with an antineoplastic agent containing cocoa polyphenols or procyanidins as well as a lyophilized antineoplastic composition containing cocoa polyphenols or procyanidins. Further, disclosed and claimed is the use of the invention in antioxidant, preservative and topiosomerase-inhibiting compositions and methods. | 10-30-2008 |
20080268133 | Processes for Making Chocolate - Cocoa components having enhanced levels of cocoa polyphenols, processes for producing the cocoa components while conserving a significant amount of the cocoa polyphenols, compositions containing the cocoa components or the cocoa polyphenols, and methods of using the cocoa components or the cocoa polyphenols for improving the health of a mammal are described. The cocoa components include partially and fully defatted cocoa solids, cocoa nibs and fractions derived therefrom, cocoa polyphenol extracts, cocoa butter, chocolate liquors, and mixtures thereof. The invention provides processes for extracting fat from cocoa beans and for otherwise processing cocoa beans to yield a cocoa component having conserved concentrations of polyphenols relative to the starting materials. | 10-30-2008 |
20080268120 | Method for the Production of Frozen Bars With Variations in Section - The method allows the production of a food bar with an extrusion nozzle ( | 10-30-2008 |
20080226766 | Dog Periodontitis - A method of determining susceptibility to periodontitis in a Shih Tzu dog, Yorkshire Terrier dog or a dog of a breed that is genetically related to the Shih Tzu or Yorkshire Terrier breed, comprises: a) typing the nucleotide present in the genome of the dog at or at a position equivalent to each of the following: position 201 of SEQ ID NO: 2 (SNP_02), or a position that is in linkage disequilibrium with this position,—position 201 of SEQ ID NO: 4 (SNP_04), or a position that is in linkage disequilibrium with this position, and position 201 of SEQ ID NO: 9 (SNPJ39), or a position that is in linkage disequilibrium with this position, and b) thereby determining whether the dog is susceptible to periodontitis. | 09-18-2008 |
20080213456 | Bars and Confectioneries Containing Cocoa Solids Having A High Cocoa Polyphenol Content and Sterol/Stanol Esters and Processes for Their Preparation - Processes are provided for preparing ready-to-eat health bars such as chocolate granola bars and chocolate confectioneries such as dark or milk chocolate chews. The bars and confectioneries contain sterol ester(s) and/or stanol esters and cocoa solids having a high cocoa procyanidin content. The cocoa solids are pretreated with the sterol/stanol ester(s) or other edible oils or fats during the preparation of the products to prevent the loss of cocoa procyanidins. Other particulate antioxidants can be pretreated with food grade fats and/or oils or emulsifiers such as lecithin to conserve their effectiveness. | 09-04-2008 |