| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426130000 | Packaged product is lacteal derived | 23 |
| 20080286422 | Method and Apparatus for Producting Blocks of Cheese - Apparatus for producing cheese blocks. The apparatus includes a cheese former for forming blocks of cheese. A plurality of moulds formed by a base ( | 11-20-2008 |
| 20090181137 | Frozen Confections Fortified with Calcium - The present invention provides frozen confections having an overrun of less than 30% and comprising by weight of the frozen confection: at least 0.2% calcium, at most 17% free sugars, and from 0.1 to 20% fat which contains less than 20% saturated fatty acids by weight of the fat; wherein at least 20% by weight of the calcium is present as part of a milk mineral composition. | 07-16-2009 |
| 20090196962 | PVDC formulation and heat shrinkable film - The present invention is directed to a polymer blend formulation and to heat shrinkable film, bags, pouches and the like made therefrom. The invention is further directed to a method of producing a heat shrinkable film with the proper gas permeability properties so that it is ideal for packaging and preservation of gassing cheese. | 08-06-2009 |
| 20100028500 | Article of manufacture for packaging edible liquid and solid components together and process for making same - An article of manufacture for packaging edible liquid and solid components together comprised of a container, a base product comprised of a moist based ingredient in the bottom of the container, the base product covered by an edible sealing layer, the partially filled container being passed through a cooler to cause the sealing layer to become firm enough to support a dry component, the dry component deposited on top of the sealing layer, and a sealing means to seal the container. | 02-04-2010 |
| 20100080874 | HOLLOW POLYSTYRENE BODY OBTAINED BY INJECTION STRETCH BLOW MOULDING - The invention relates to a blow molding having capacity of at least 250 ml, its shell being composed of polystyrene and being produced via injection stretch blow molding. | 04-01-2010 |
| 20100092624 | CONTAINER-PACKED MILK COFFEE BEVERAGE - Provision of a packaged milk coffee beverage having excellent hypertensive effects. A packaged milk coffee beverage satisfying the following conditions (A) to (C):
| 04-15-2010 |
| 20100104702 | CONTAINER-PACKED MILK COFFEE BEVERAGE - Disclosed is a container-packed milk coffee beverage which has an excellent hypertension ameliorating effect and can be ingested in an ordinary manner. A container-packed milk coffee which has a pH falling within the range from 5 to 7 and satisfies the following requirements (A) to (C): (A) a chlorogenic acid: 0.01 to 1% by mass; (B) hydroxyhydroquinone: 0.08% by mass or less relative to the mass of the chlorogenic acid; and (C) the chlorogenic acid/a coffee solid content ≧0.03 (by mass). | 04-29-2010 |
| 20100112147 | Hot Temperature Aerated Dairy Product Having Shelf Stable Properties - A shelf stable, high moisture hot-aerated dairy product is disclosed that comprises a mixture of about 10 to about 66% of a dairy component, about 20 to about 30% of a fat component, and about 0.5 to about 2.5% of a stabilizer system. The stabilizer system comprises at least a two gum system, where one gum is gelatin, or at least a three gum system, where one gum is either gelatin or carrageenan with the remaining gums being different. The mixture is aerated to about 2% to about 20% overrun while the mixture is still hot and is subsequently filled into packages at the high temperature, i.e., from about 140° F. to about 180° F. The resultant dairy product has a shelf life of at least 12 months when stored at ambient temperatures or at least 18 months when stored at refrigeration temperatures without requiring aseptic processing or packaging techniques. | 05-06-2010 |
| 20100196559 | HEAT STABLE NUTRITIONAL BEVERAGE AND METHOD OF PREPARING IT - A heat stable nutritional beverage having a pH of 6.6-8.2 comprising 5-12% w/w whey protein is obtained by incorporating 4-16% w/w of at least one sugar selected from di-oligo- and polysaccharides, wherein at least one monosaccharide is other than glucose. | 08-05-2010 |
| 20100209565 | BEVERAGE PACKED IN CONTAINER - The present invention is related to a packed beverage containing potassium alginate and having a pH of 3.1 or higher, wherein the beverage has an alginic acid content of 0.3 to 8 mass % and a potassium content of 0.05 to 2.6 mass %, and the potassium content satisfies the formula 1: | 08-19-2010 |
| 20100297311 | PROCESS FOR FOIL RIPENING OF CHEESE - The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m | 11-25-2010 |
| 20110104344 | Heat-Stable Concentrated Milk Product - The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value F | 05-05-2011 |
| 20110129576 | THERMALLY SHRINKABLE LAMINATE FILM FOR DEEP DRAWING, PACKAGED ARTICLE, AND METHOD FOR PACKAGING OF CHEESE - The invention has for its object to provide a heat-shrinkable laminated film for deep drawing, which has an increased carbon dioxide transmission rate (CO | 06-02-2011 |
| 20110189356 | Methods of Storing Cheese - One aspect of the present invention relates to a package for respiring foodstuffs, such as bloomy rind cheese products, with improved shelf life. In certain embodiments the package comprises a bloomy rind cheese enclosed in thermoplastic film having a carbon dioxide transmission rate of about 10,000 cc/100 sq.in/day, oxygen transmission rate of about 1,100 cc/100 sq.in/day, and water vapor transmission rate of about 26.6 g/100 sq.in/day at 100 F/90% RH. In certain embodiments the package comprises a bloomy rind cheese enclosed in thermoplastic film having a carbon dioxide transmission rate of about 8,240 cc/100 sq.in/day, oxygen transmission rate of about 1,030 cc/100 sq.in/day, and water vapor transmission rate of about 19.1 g/100 sq.in/day at 100 F/90% RH. The present invention also relates to a method for wrapping a respiring food product with a thermoplastic film having a carbon dioxide transmission rate of about 10,000 cc/100 sq.in/day, oxygen transmission rate of about 1,100 cc/100 sq.in/day, and water vapor transmission rate of about 26.6 g/100 sq.in/day at 100 F/90% RH. The present invention also relates to a method for wrapping a respiring food product with a thermoplastic film having a carbon dioxide transmission rate of about 8,240 cc/100 sq.in/day, oxygen transmission rate of about 1,030 cc/100 sq.in/day, and water vapor transmission rate of about 19.1 g/100 sq.in/day at 100 F/90% RH. | 08-04-2011 |
| 20110200718 | METHOD OF CO-FILLING A DAIRY PRODUCT AND CO-FILLED COMPOSITE DAIRY PRODUCT - The present invention concerns a method for producing a composite dairy product by co-filling viscous components and obtaining a spiral or spiral-like product aspect. Advantageously, the method does not require rotational movements of filling nozzles for obtaining the product aspect and thus provides a reduction in the overall complexity of the filling equipment. The composite dairy product comprises a container comprising at least one transparent portion, and wherein a viscous component is visible as a substantially discontinuous stretch on said transparent portion of the container. | 08-18-2011 |
| 20110236542 | SINGLE USE BUTTER PRESERVING CONTAINER - The invention includes a single use (disposable) container with a lid and a base. The base includes an amount of seal-forming liquid, such as water. The lid includes a butter reservoir and cooperates with the base to enclose the butter reservoir and the water. The water and the butter reservoir form a seal to keep butter in the butter reservoir fresh at room temperature. | 09-29-2011 |
| 20120251679 | PLASTIC FLANGED CONTAINERS AND FOOD PRODUCT PACK COMPRISING SUCH CONTAINERS - The flanged container for a dairy product or similar food composition is provided with a hollow body and a generally planar annular flange connected to the top of the body, the flange having outer straight side edges and an inner edge defining a circular upper opening of the container. The body has a planar bottom and a lower portion tapering from a generally cylindrical upper portion toward the bottom in a curved manner. The lower portion has a height h | 10-04-2012 |
| 20140004233 | Plastic Flanged Containers and Food Product Pack Comprising Such Containers | 01-02-2014 |
| 20140308410 | Package Including A Tray Which Contains a Group of Flanged Containers - The package ( | 10-16-2014 |
| 20140363546 | LAMINATES COMPRISING A LOW TEMPERATURE HEAT SEALABLE LAYER CONTAINING POLY(TRIMETHYLENE SUCCINATE) OR POLY(TRIMETHYLENE TEREPHTHALATE-CO-SUCCINATE) - The present invention relates to laminates comprising at least one structural layer and a heat sealable layer, wherein the heat sealable layer comprises or is produced from polytrimethylene succinate, poly(trimethylene terephthalate-co-succinate), or blends thereof. This invention also relates to packages comprising the laminates, said package is heat sealable at a heat sealing temperature below 100° C. to provide a heat sealing strength of 10 N/15 mm or higher. | 12-11-2014 |
| 20150017292 | PACKAGING SHEET, PACKAGING AND USE OF SUCH A PACKAGING SHEET - The packaging sheet ( | 01-15-2015 |
| 20150050395 | Wrapping for string cheese - Flat plastic sheet ( | 02-19-2015 |
| 20150305360 | LONG-KEEP CREAM WITHOUT PRESERVATIVES - A method is proposed for producing a milk product, preferably a cream product having an average particle size less than 3 μm, which has a shelf life of at least 4 weeks, but does not contain preservatives. | 10-29-2015 |
