Food or edible material: processes, compositions, and products

Patent class list (only not empty are listed)

Deeper subclasses:

Class / Patent application number	Description	Number of patent applications / Date published
426531000	PRODUCTS PER SE, OR PROCESSES OF PREPARING OR TREATING COMPOSITIONS INVOLVING CHEMICAL REACTION BY ADDITION, COMBINING DIVERSE FOOD MATERIAL, OR PERMANENT ADDITIVE	3873
426665000	PROCESSES	2021
426007000	FERMENTATION PROCESSES	1534
426106000	PACKAGED OR WRAPPED PRODUCT	909
426002000	TREATMENT OF LIVE ANIMAL	794
426089000	SURFACE COATED, FLUID ENCAPSULATED, LAMINATED SOLID COMPOSITE OF SELF SUSTAINING DISSIMILAR EDIBLE MATERIAL	731
426231000	MEASURING, TESTING, OR CONTROLLING BY INANIMATE MEANS	570
426061000	DORMANT FERMENT CONTAINING PRODUCT, OR LIVE MICROORGANISM CONTAINING PRODUCT OR ONGOING FERMENTING PRODUCT, PROCESS OF PREPARATION OR TREATMENT THEREOF	534
426072000	PRODUCT WITH ADDED VITAMIN OR DERIVATIVE THEREOF FOR FORTIFICATION	430
426237000	DIRECT APPLICATION OF ELECTRICAL OR WAVE ENERGY TO FOOD MATERIAL	346
426321000	INHIBITING CHEMICAL OR PHYSICAL CHANGE OF FOOD BY CONTACT WITH A CHANGE INHIBITING CHEMICAL AGENT OTHER THAN AN ANTIOXYGEN AGENT	323
426003000	NORMALLY NONINGESTIBLE CHEWABLE MATERIAL OR PROCESS OF PREPARATION	262
426077000	FORAMINOUS MATERIAL INFUSION TYPE, OR FORAMINOUS CONTAINER PER SE	187
426087000	PRODUCT WITH DEFINED INDICATING MEANS, E.G., INDICIA, ETC.	159
426302000	SURFACE COATING OF A SOLID FOOD WITH A LIQUID	136
426066000	POTABLE WATER OR ICE COMPOSITIONS OR PROCESSES OF PREPARING SAME	117
426271000	INVOLVING ION EXCHANGE, SEQUESTERING OR CHELATING MATERIAL	90
426074000	PRODUCT WITH ADDED PLURAL INORGANIC MINERAL OR ELEMENT FORTIFICATION	88
426281000	INTERNAL APPLICATION OF NONTRANSITORY FLUENT MATERIAL TO SOLID EDIBLE BY INJECTING, ARTIFICIAL PORE FORMATION OR EXTERNAL PRESSURE	81
426289000	APPLYING DIVERSE EDIBLE PARTICULATE SOLID TO COAT OR IMPREGNATE A SOLID CORE, I.E., SURFACE COATING OR IMPREGNATION	80
426312000	CONTACTING FOOD IN LIQUID OR SOLID STATE WITH EXTERIORLY PRODUCED GAS	76
426250000	ADDITION OF DYE OR PIGMENT, INCLUDING OPTICAL BRIGHTENER	75
426132000	PRODUCT WITH ADDED INEDIBLE FEATURE OTHER THAN THAT WHICH CONSTITUTES A PACKAGE	55
426262000	PRESERVING OR MODIFYING COLOR BY USE OF DIVERSE ADDITIVE	53
426104000	IMITATED, SIMULATED, ORNAMENTAL, THREE-DIMENSIONAL PRODUCT OR CONFECTIONARY PRODUCT HAVING CHILD-ORIENTED UTILITY	44
426138000	EDIBLE CASING OR CONTAINER	40
426234000	TREATMENT OF PACKAGED PRODUCT BY ELECTRICAL OR WAVE ENERGY	39
426285000	BUILDING UP UNITS FROM DIVERSE EDIBLE PARTICULATE MATERIAL TO FORM DRY PRODUCT, E.G., AGGLOMERATING, TABLETING, ETC.	33
426001000	BAIT, ATTRACTANT, OR PROCESS OF PREPARATION	32
426282000	FILLING CAVITY IN EDIBLE SOLID PREFORM WITH EDIBLE MATERIAL	31
426105000	MEAT FILLED CASING, SAUSAGE TYPE	31
426298000	TREATING UNSHELLED EGG	29
426071000	PRODUCT FOR PROMOTING THE EFFECT OF AN ALIMENTARY CANAL MICROORGANISM	27
426274000	ASSEMBLING PLURAL EDIBLE PREFORMS HAVING EXTRANEOUS BINDER, RELEASE AGENT OR DIVERSE FOOD INTERPOSED BETWEEN PREFORMS	20
426311000	INCLUDING VITAMIN PROCESSING	19
426253000	REMOVING NATURAL COLOR BY CHEMICAL REACTION, E.G., BLEACHING, ETC.	15
426085000	PRODUCT WITH DRINKING TUBE	14
426279000	CREATING CAVITY BY DISPLACEMENT OF MOLD-HELD FLUENT OR PLASTIC EDIBLE, AND FILLING FORMED CAVITY WITH DIVERSE EDIBLE	13
426076000	FRANGIBLE FOOD HAVING DEFINED SCORE LINE OR WEAKENED PORTION	11
426249000	PREPARATION OF FROZEN OR SHAPED PRODUCT WHEREIN THE PRODUCT IS OF VARIOUS EXTERNAL COLORS, E.G., VARIEGATED, ETC.	9
426272000	ADHESION OF FOODS BY A BASE SUPPLIED CONSTITUENT OTHER THAN A DRY PRODUCT	9
426086000	CUP HAVING SOLUBLE CHARGE THEREIN	9
426068000	ICE COATING AND COATED PRODUCT	7
426235000	APPLICATION OF A GAS, MIST, SMOKE OR VAPOR TO A FOOD MATERIAL UNDER THE INFLUENCE OF ELECTRICAL OR WAVE ENERGY	7
426069000	CONTAINING NON-PROTEINACEOUS NITROGEN SOURCE CONVERTIBLE TO AVAILABLE NITROGEN OR PROCESS OF PREPARATION	7
426276000	SHAPING BY EXTRUDING INTO CHEMICALLY REACTIVE FLUID	6
426273000	COATING OF NONDRY FOOD OTHER THAN ANIMAL FLESH BY A BASE SUPPLIED CONSTITUENT	5
20090029017	LIPID ENCAPSULATION - The invention relates to an emulsion for protecting oxidisable lipids from oxidative damage and methods of making the same. The lipids are encapsulated in a complex of casein and whey protein	01-29-2009
20090047397	Composition and Method of Preparing Ready-to-Eat Cereal with Konjac Flour as a Main Ingredient - The present invention discloses a method and composition of preparing ready-to-eat (R-T-E) cereal with konjac flour as a main ingredient. Based on the conventional method, innovations are made in mixing konjac flour with other ingredients in the composition as well as in drying the interim product. The appearance and physical property of the finale product are similar to that of the conventional R-T-E cereal, whereas konjac-associated health benefits are retained.	02-19-2009
20100303976	Process for Making a Pet Food in the Form of a Coated Kibble - A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating. The coating can have a protein component at from 50% to 95% of the coating and a binder component at from 5% to 50% of the pet coating.	12-02-2010
20170231255	Composition Comprising Arthropod Eggs	08-17-2017
20180020682	3-D CUPCAKE DECORATING SYSTEM	01-25-2018
426236000	INVOLVING TREATMENT OF A GAS BY ELECTRICAL OR WAVE ENERGY AND SUBSEQUENT CONTACT OF SAID TREATED GAS WITH A FOOD MATERIAL	5
20090175988	Oven - An oven has a first conveyor, a first burner that directs heat toward the first conveyor from above the first conveyor, and a second burner directs heat toward the first conveyor from below the first conveyor. A method includes providing foodstuff on a conveyor, exposing the foodstuff to heat directed toward the foodstuff from above the conveyor, and exposing the foodstuff to heat directed toward the foodstuff from below the conveyor. Another oven has a first conveyor and first conveyor insulators that surround the first conveyor and define a first zone. Another method includes introducing foodstuff to a first conveyor belt within a first insulated zone, introducing heat into the first insulated zone, and retaining a portion of the heat within the first insulated zone. Another oven has an insulated cooking zone that closely envelopes a cooking path and an insulated oven zone that substantially envelopes the cooking zone.	07-09-2009
20100183781	SYSTEM, METHOD AND APPARATUS FOR CONTROLLING MICROBIOLOGICAL CONTAMINATION IN COMMERCIAL FREEZE DRYERS USING REFLECTIVE ELECTROMAGNETIC ENERGY TECHNOLOGY - The system, method and apparatus involves the control of microbiological contamination of food processing equipment such as a commercial freeze dryer using oxidation gases. An oxidative gas generator such as a REME system produces low levels of ozone, vaporized hydrogen peroxide and other oxidative gases. These compounds act as anti-microbial agents and systematically inactivate bacteria, viruses, yeast and mold in the air and on surfaces around and inside the food processing equipment.	07-22-2010
20100183782	SYSTEM, METHOD AND APPARATUS FOR CONTROLLING MICROBIOLOGICAL CONTAMINATION IN COMMERCIAL FREEZE DRYERS USING UV ENERGY AND PHOTOHYDROIONIZATION CELL TECHNOLOGY - The system, method and apparatus involves the control of microbiological contamination of commercial freeze dryers using advanced oxidation gases produced by Photohydroionization (PHI) Cell technology. The PHI Cell system produces hydro peroxides, super oxide ions, ozonide ions, hydroxides and other oxidative gases. These compounds act as anti-microbial agents and systematically inactivate bacteria, viruses, yeast and mold in the air and on surfaces inside commercial freeze dryers.	07-22-2010
20110014330	SYSTEM AND METHOD FOR NON-THERMAL PLASMA TREATMENT OF FOODSTUFFS - A method for sanitation and preservation of foodstuffs includes the following steps. A container containing a foodstuff is provided. A non-thermal plasma is introduced to an interior of the container. The container is sealed.	01-20-2011
20140161947	Method and Apparatus for Cold Plasma Food Contact Surface Sanitation - A cold plasma device for killing or reducing a microbiological pathogen, or denaturing a protein in food, in a food processing system using a cold plasma device. The cold plasma device directs a cold plasma at food or a food surface over an effective area for an effective amount of time. The cold plasma device can be a DBD electrode device, or an army of DBD electrode devices. A grounding rod assembly is also described.	06-12-2014
426297000	COATING OR SPREADING PLASTIC ON AN EDIBLE PREFORM AND SUBSEQUENTLY SHAPING THE PREFORM	4
20080206413	Low Trans Puff Pastry Composition, Method of Use and Puff Pastry Products - Disclosed are improvements in puff pastry preparation, which reduce, and preferably eliminate, trans unsaturated fatty acids by the use of a new puff pastry fat comprised principally of palm olein, which is preferably interesterified. The puffed pastry fats exhibit low levels of trans fatty acids. The puff pastry fats and products are highly functional without resort to high solids contents, hydrogenation or butter or other animal fats.	08-28-2008
20100196564	DEVICE FOR MANUFACTURING FILLED AND UNFILLED FOOD PRODUCTS - A device for manufacturing food products includes two or more raw material-feed hoppers, the hoppers being disposed above a conveyer belt and each hopper containing two rollers that rotate in opposing directions relative to one another to produce raw material sheets. A molding roller is disposed above the conveyer belt that rotates in a direction opposite of the conveyer belt. The sheets produced in the hoppers are deposited on the conveyer belt and are fed between the conveyer belt and the molding roller.	08-05-2010
20100297315	Sushi making apparatus - A sushi making apparatus has a board, a sushi receptacles, a mat, a plurality of frames. The board has a three sided perimeter which has sharp edges; the fourth side of the perimeter is made with one of the frames.	11-25-2010
20110123691	Method and Apparatus for Preparing Tamales - A tamale making apparatus has a rectangular or square portable table where the table has a top surface. The top surface is divided into two areas, the first area for holding a volume of masa, while the second area is for placing an outer wrapping material, such as a corn husk. The first area is utilized for placement of a masa storage compartment, which is formed by three retention members which are configured into a U-shaped compartment, with the open end facing the user. The second area, which is adjacent to the first area, is used for placing a corn husk on the table surface, and placing a husk press over the corn husk. The husk press has three guide members which are disposed along three adjacent edges of a flat plate, with no guide member on the fourth edge, thus also forming a u-shaped structure with the open end facing the user. The flat plate has a template opening through which a portion of masa may be deposited onto the surface of the corn husk with a spreading tool, leaving a uniform thickness of masa with a single motion. The device allows tamales to be made quickly with a uniform shell thickness and easy clean up.	05-26-2011
426286000	REMOVAL OF PESTICIDAL RESIDUE	4
20100003385	Process of Precooking Grains and an Equipment for Precooking Grains - A process of precooking grains which comprises the steps of: a) Charging the grains into a reactor in a controlled manner; b) Applying a first negative pressure to the reactor; c) Heating the grains contained in the reactor; d) Applying a second negative pressure to the reactor; and e) Cooling the grains. Equipment for precooking grains comprises at least one reactor, which is associable with means for applying negative pressure.	01-07-2010
20100221397	METHOD FOR PRODUCING A PREPARED FOOD PRODUCT HAVING A REDUCED CONTENT OF SPECIES - This invention relates to the treatment of a prepared food product or an intermediate product for a prepared food product having a reduced content of species and a product hereof. In particular the method relates to a method of producing healthier and tastier food products without losing the mechanical integrity of such products. The method involves post-processing of prepared foods by at least one treatment by a fluid at supercritical conditions, and generally results in products having a reduced fat content and/or reduced content of other species.	09-02-2010
20120128842	POROUS POLYMERIC SEPARATION MATERIAL - The present invention relates to a mesoporous polymeric separation material comprising one or more functional groups bound to metal ions from Cu, Zn, Ag, or Pd. Methods of producing the material, as well as methods for its preparation, and use of said material in separation of pesticides from food or feed products is disclosed.	05-24-2012
20130022720	Methods of Treating a Water Sample or a Substrate to Remove Organic Compounds - Methods for treating fruits and/or vegetables to oxide any organic contaminates thereon are provided, using an aqueous solution. The aqueous solution can include a ferrous salt and an acid, and can be exposed to oxygen gas, allowing the organic contaminates to be oxidized via exposure to the aqueous solution and oxygen gas. Then, the outer surface of the fruits and/or vegetables can be washed to remove the aqueous solution. The aqueous solution can have a pH of about 4 to about 9, and can also be adjusted during the method. Methods are also disclosed for oxidizing organic compounds in an aqueous sample via measuring the pH of the aqueous sample; determining an appropriate chemical equation for oxidation based upon the pH measured; and thereafter, adjusting the pH of the aqueous sample.	01-24-2013
426287000	INVOLVING REMOVAL OF EXTERIOR PORTION ONLY OF PLANT MATERIAL BY CHEMICAL ADDITION	3
20090304883	METHOD FOR PREPARING HYPOALLERGENIC DERIVATIVES OF FRUIT AND/OR VEGETABLE PIECES - The object of the present invention is a novel fruit and vegetable transformation process for the production of hypoallergenic industrial derivatives in pieces (cubes, slices, segments etc.), intended mainly for individuals with OAS (Oral Allergy Syndrome) following the consumption of fresh products and/or the traditional industrial derivatives thereof, but also for general consumption in order to prevent sensitisation in atopic patients. In a second aspect, the present invention also relates to products that can be obtained by means of said process.	12-10-2009
20100151094	METHODS, APPARATUSES, AND SYSTEMS FOR THE REMOVAL OF PEELS FROM AGRICULTURAL PRODUCE - Methods, apparatuses, and systems for removing the peels/skins from agricultural produce, such as fruits and vegetables, are disclosed. The peel and/or the connection between the peel and the flesh of the produce can be at least partially destroyed by a caustic fluid and/or steam. Once the peel has been sufficiently loosened from the flesh, forced air may be applied to the surface of the produce to remove the loosened peel and any residual caustic fluid. Using air to remove the loosened peel instead of the conventional use of water significantly reduces the freshwater requirements and substantially reduces the quantity of wastewater discharge with very low concentration of contaminants. The peels, caustic fluid, and water can be collected and separated, after which the peels can be neutralized and fed to livestock, used as fertilizer, or used for pectin production, and the caustic fluid and residual water can recycled into the system.	06-17-2010
20130295250	COMPOSITIONS AND METHODS FOR REMOVING SKIN FROM FRUITS OR VEGETABLES - Compositions and methods for removing thin and/or waxy skin of fruits and vegetables, in particular bell peppers, involving the immersion of the fruit or vegetable into a heated mixture that includes an ammonium salt and either hydrogen chloride or carborane, which facilitates the easy removal of the outer coating.	11-07-2013
426075000	PRODUCT HAVING SAFETY FEATURE IN USE	3
20080279988	Food container having drinking or refuse cup - A food container particularly configured for use with food products having a refuse component, such as sunflower seeds having shells and cherries having pits. The food container comprises an inner cup having a wall that encloses a receptacle that is open at the top and a chamber that is closed at the bottom. A divider separates the chamber, which stores the food product for consumption, from the receptacle, which receives the refuse. The inner cup is rotatably received in a sleeve. The consumer rotates the sleeve to align an outer opening thereon with an inner opening on the inner cup to dispense food product from the chamber. A cover closes the outer opening and prevents rotation of the sleeve. A beverage can be served in the receptacle. An indexing mechanism and a rotation mechanism can be incorporated into the food container. The food product chamber can include a freshness seal.	11-13-2008
20090297666	Lolipop and device for the manufacturing thereof - Lollipop having a head (	12-03-2009
20160058029	MANUFACTURING METHOD AND APPARATUS FOR POPPING CANDY - A method and apparatus for producing popping candy which is formed in moulds. A reactor with one or more trays holds the product and one or more moveable transmission mechanisms and one or more lids provided at each end of the reactor act as inlets and outlets. One or more two way valves regulate and maintain inside pressure of the reactor and cooling and heating mechanisms are provided.	03-03-2016
426143000	PRODUCT HAVING OPEN-ENDED CAVITY	3
20090311391	Apparatus and Method for Production of Rolled Dough Food Piece - An improved method and apparatus for producing a rolled snack piece using an extruder having typically a plurality of orifices through which an extrudate exits the extruder. Each of these orifices is spiral shaped. When a desired length of extrudate stream or rope protrudes from an orifice, it is cut at its base, thus producing individual snack pieces that appear to have been rolled after being sheeted.	12-17-2009
20110177215	COOKING APPARATUS - A cooking apparatus particularly arranged for cooking toasted sandwiches and the like comprises a toasting iron including a pair of hingedly connected platens (	07-21-2011
20130078345	SHAPED FOOD ARTICLE MANUFACTURING SYSTEMS AND METHODS - Systems and methods for manufacturing edible food articles having three dimensional shapes from raw ingredients such as moist dough involve shaping preforms in an upside-down orientation over inverted cup-shaped molds. Shaping of the preforms is assisted by gravitational forces and directional forced airflow into relatively complicated three dimensional shapes with simplified equipment and manufacturing steps.	03-28-2013
426278000	NONTRANSITORY CHEMICAL ADDITION TO EDIBLE ANIMAL DERIVED PACKAGING MATERIAL	2
20100009046	FILMS COMPRISING A LIQUID-ABSORBANT INNER LAYER AND AN IMPERMEABLE OUTER LAYER - Films comprising a liquid-absorbant layer and an impermeable layer are provided. Processes for manufacturing these films is also provided. The films are suitable for preparation of tubular casings and shrinkbags, in particular, casings for smoked foodstuffs. Also described are foodstuffs processed in the tubular casings.	01-14-2010
20100209570	METHOD AND APPARATUS FOR PRODUCTION OF ELONGATED MEAT PRODUCTS WITHOUT CASINGS	08-19-2010
426663000	PREPARING OR TREATING LACTEAL BUTTER OR LACTEAL BUTTER SUBSTITUTE	1
20090291194	Method of forming a non-fractionated, room-temperature pourable butter - A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals.	11-26-2009
426144000	PRODUCT IS GROOVED OR CORRUGATED	1
20130183415	High Amplitude Corrugated Food Product and Method of Making Same - A high-amplitude corrugated food product and method of making same. The corrugated food product comprises a corrugated surface on opposing surfaces, each surface having a plurality of peaks with substantially equal amplitude values of at least about 2.54 mm. The corrugated food product further comprises a high area moment of inertia of between about 20×10	07-18-2013