Class / Patent application number | Description | Number of patent applications / Date published |
426131000 | Canned | 14 |
20080254171 | Spreadable fruit preparation having a low content of solids and methods of manufacture - A spreadable fruit preparation having a low content of soluble solids contains fruit, sugar, citric acid, and pectin. The percent by weight of total soluble solids of the spreadable fruit preparation is less than 50 percent, the sugar content of one mL of the spreadable fruit preparation is less than about 0.634 grams of sugar per mL of the spreadable fruit preparation, and the caloric content is less than about 2.536 kilocalories per mL of the spreadable fruit preparation. | 10-16-2008 |
20080268108 | Hurdle Technology for Producing Shelf-Stable Guacamole - A method is disclosed for producing shelf-stable guacamole. A number of hurdles to the contamination of the guacamole are put into place during mixing, packaging, and post-packaging processing. Antimicrobial additives are added during mixing. The amount of oxygen allowed inside the guacamole container is reduced during packaging. After packaging, the guacamole is subjected to high pressure and mild thermal processing. | 10-30-2008 |
20090022861 | Packaging Can and Method and Apparatus for Its Manufacture - A can for packaging food, comprising a metal can body and a diaphragm lid ( | 01-22-2009 |
20100068356 | Sweetener combination for sweetening canned fruit - The invention relates to canned fruits containing a sweetener compositions formed acesulfame-K and sucralose in a weight ratio ranging from 70/30 to 98/2. In addition, the invention relates to processes for at least partially replacing sucrose (sugar) in canned fruit, and make-up solutions containing the inventive sweetener compositions. | 03-18-2010 |
20100119667 | READY-TO-DRINK ALCOHOLIC BEVERAGE - A ready-to-drink beverage has an alcohol content of about 5 to about 9 percent by volume, at least 90% of which is provided by a malt-based alcoholic composition. The malt-based alcoholic composition has little or no hop flavor, as quantified by a Hop Aroma Component Profile value less than or equal to 0.05 microliter per liter. | 05-13-2010 |
20110008501 | RED PEPPER SAUCE AND METHOD OF PREPARATION THEREOF - A red chili sauce formulation which does not contain fried roux is prepared from other traditional ingredients and rather than fried roux, comprises malted barley flour. | 01-13-2011 |
20110217431 | CARBONATED DRINK HAVING HIGH GAS PRESSURE - Provided is a carbonated drink having a high gas pressure which has improved bubble qualities and enhanced drinkability, is packaged in a container having a resealable cap, maintains a refreshing sensation, a light flavor and a pleasant cooling sensation expected in a carbonated drink having a high gas pressure even when opened and recapped and stored. The carbonated drink is a container-packaged carbonated drink, contains a condensed phosphate(s) in a concentration of 50 ppm or more and less than 2000 ppm, and has a gas pressure of 2.0 to 5.0 kg/cm | 09-08-2011 |
20120156335 | CAN BOTTLES IN A BOTTOMED, CYLINDRICAL CONFIGURATION, AND CAN PRODUCTS FILLED UP THEREIN WITH A SOFT OR HARD DRINK - A can bottle in a bottomed, cylindrical configuration, which is constructed of a metal material has a cylindrical side wall and a bottom joined to and integrated with the side wall. The said bottom includes domed portions that flex and extend downwardly and outwardly, and flexed support legs formed by extending a plurality of peripheral edge sites of the domed portions arranged at uniform angles further downwardly and outwardly in a flexed fashion. The bottom satisfies a condition: 1.04≦R | 06-21-2012 |
20120177789 | STAY COOL BAND - A method of manufacturing a beverage can body with integral hand insulation band ( | 07-12-2012 |
20130064938 | Coating Compositions for Cans and Methods of Coating - A coating composition for a food or beverage can that includes an emulsion polymerized latex polymer formed by combining an ethylenically unsaturated monomer component with an aqueous dispersion of a water-dispersible polymer. | 03-14-2013 |
20130196037 | Coating Compositions for Aluminum Beverage Cans and Methods of Coating Same - A coating composition for a food or beverage can that includes an emulsion polymerized latex polymer formed by combining an ethylenically unsaturated monomer component with an aqueous dispersion of a water-dispersible polymer. | 08-01-2013 |
20130273216 | KIT FOR PREPARING A SNACK - The present invention relates to a kit for the preparation of bread and oil or bread and tomato. It is an easy-to-open package that contains one or more pieces of toasted bread (of the Granetti type) and a container containing a seasoning, for example olive oil. The kit, that is easily transportable, therefore contains what is necessary for the simple and easy preparation a healthy snack such as bread and oil. | 10-17-2013 |
20140287107 | PROCESS FOR FILLING A CAN - A can filling process, the process comprising providing a metal can body ( | 09-25-2014 |
20150132448 | LOW-CALORIE SOL FOOD MATERIAL, LOW-CALORIE SOL FOOD MATERIAL IN PACKAGE CONTAINER, AND MANUFACTURING METHOD THEREOF - A manufacturing method of a low-calorie sol food material includes four steps. The first step includes stirring a mixture of water, glucomannan or konjac refined flour or a combination thereof, and a poorly-soluble water absorbent, whereby the mixture is swollen to form a sol substance. The second step includes kneading an alkaline agent into the sol substance to prepare a pH-adjusted sol substance. The third step includes heating the pH-adjusted sol substance under a temperature condition at 70 to 130° C. to make the pH-adjusted sol substance into a gelatinous substance. The fourth step includes cooling the gelatinous substance to a temperature range of 0 to 15° C. to make the gelatinous substance solate. | 05-14-2015 |