| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426238000 | Involving wave energy of the sonic or pulsating type | 68 |
| 20080206410 | Liquid Egg Material - Described are homogenized liquid egg products, which may be prepared by subjecting liquid whole egg material to sufficient ultrasonic energy to prepare a homogenized liquid egg product. Also disclosed are methods for treating liquid egg material with ultrasonic energy to prepare homogenized liquid egg products. | 08-28-2008 |
| 20080241322 | PROCESS AND APPARATUS FOR MAKING CAFFE LATTE MACCHIATO - A process for making caffe latte macchiato from coffee, milk and frothy milk, may include loading at least part of the frothy milk with oscillations in the ultrasonic range before the addition of coffee. An apparatus for making caffe latte macchiato from coffee, milk and frothy milk, may include a coffee unit that is used to supply coffee, a milk unit that is used to supply at least a frothy milk, and a mechanism for loading the frothy milk with oscillations. | 10-02-2008 |
| 20080279995 | Process for the More Effective and Gentle Release of Quality-Enhancing Constituents From Grapes, the Young Wine Obtained in the Process and the Wine Produced Therefrom, as Well as a Device for Carrying Out the Electroporation - An improved and more gentle process for extracting useful substances from wine grapes is achieved by electroporation of the must produced from red and/or white grapes. The must is pumped or circulated before the pressing applied for must production through an installation or part of an installation and pulsed electric fields are applied therein to irreversibly rupture the biological cell walls of the grape skins. The device for carrying out must electroporation comprises a dielectric pipe, the flow duct for the must, in whose wall are arranged two mutually spaced electrodes to form a pulsed electric field between the electrodes. The must, which forms the electrolytic load of the device, has an electric resistance at least as high as the impedance of a high-voltage pulse generator connected to the device. | 11-13-2008 |
| 20080305222 | Freezing and thawing apparatus and thawing method of frozen stuff - A freezing and thawing apparatus includes a freezing and thawing treatment tank for filling freezing and thawing treated water, a plurality of ultrasonic vibrators for oscillating ultrasound different in frequency in the freezing and thawing treatment tank, a treated water cooler for cooling the freezing and thawing treated water, and an ultrasonic vibrator controller for controlling the ultrasonic vibrators. | 12-11-2008 |
| 20080317913 | Modification of Particle Morphology to Improve Product Functionality - A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters. | 12-25-2008 |
| 20090087524 | Foodstuff Processing - A method of processing food elements of plant tissue having a cellular structure with substantial starch content comprising arranging the food elements in an aqueous liquid and applying acoustic energy with a selected frequency energy and time profile to modify the cellular structure of a surface portion of the food elements by removing components from the cellular structure and establishing a pectin based and adapted to act as a barrier in a high temperature subsequent cooking process, the modified cellular structure providing for a relatively low moisture surface portion to be established and maintained and moisture to be substantially retained in the core portion after subsequent cooking processes. | 04-02-2009 |
| 20090130269 | FORMATION OF SUGAR COATINGS - A sugar coating is formed on a solution multiplicity of items ( | 05-21-2009 |
| 20090202687 | Method and Apparatus for Beverage Packaging and Vending - Embodiments of the present invention relate to packaging and dispensing beverages. | 08-13-2009 |
| 20090238930 | METHODS FOR PRODUCING POWDERED, PROTEIN-RICH COMESTIBLES - In one aspect, the invention relates to powdered, protein-rich comestibles and methods for producing same. Disclosed are powdered, protein-rich comestibles having a protein content of at least about 65%, a moisture content of less than about 5%, and a lipid content of less than about 10%, wherein the powder has an average particle size of less than about 65 μm. In one aspect, comestibles can be derived from fish sources. Also disclosed are methods for producing powdered, protein-rich comestibles by isolating soluble proteins from a mixture of water and comminuted raw fish product and drying the isolate to a powder. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention. | 09-24-2009 |
| 20100015302 | HIGH ENERGY ULTRASOUND EXTRACTION - The present invention describes a method and apparatus for aqueous extraction of chemical compounds from solid material in which the solid material is entrained in an extraction liquid phase that flowed around immersed sonotrodes emitting radial or focused high energy ultrasonic waves. A significant increase in extracted material and decreases in extraction time is observed. | 01-21-2010 |
| 20100040745 | PET FOOD AND PROCESS OF MANUFACTURE - A method for manufacturing pet food with an ultrasonic horn and an anvil, using human grade ingredients without the use of additives, including but not limited to preservatives, plasticizers, binders and fluidizers. | 02-18-2010 |
| 20100075002 | TREATMENT TO REDUCE MICROORGANISMS WITH CARBON DIOXIDE BY MULTIPLE PRESSURE OSCILLATIONS - Apparatus and methods to non-thermally treat goods for human consumption with carbon dioxide. Apparatus and methods rely on multiple pressure changes of carbon dioxide to affect one of three processes. A first process rapidly freezes and thaws water on the surface of the goods in rapid succession multiple times to detrimentally affect pathogens. A second process raises the pressure and temperature of carbon dioxide to supercritical conditions to detrimentally affect the lipids in the membranes of pathogens. A third process adjusts the pressure to form a dense carbon dioxide liquid with a low pH that may also detrimentally affect pathogens. All processes may be repeated or performed in succession, or in any order. Optionally, thereafter, the goods may be stored at low temperature in substantially 100% carbon dioxide for further pathogen reduction. | 03-25-2010 |
| 20100104704 | PROCESS FOR REMOVING ACRYLAMIDE AND/OR MELANOIDIN FORMING CELLULAR INGREDIENTS FROM STARCHY PLANT MATERIAL, AS WELL AS PLANT MATERIAL HAVING A REDUCED CONTENT OF ACRYLAMIDE AND/OR MELANOIDINS - The present invention relates to a process for removing acrylamide and/or melanoidin forming cellular ingredients from starchy plant material without enabling to remove a considerable amount of starch from the cells by washing, comprising the process steps of: providing the biological material, irreversible electroporation of the biological material, and obtaining plant material having a reduced amount of acrylamide and/or melanoidin forming cellular ingredients, the starch content of which is not enabled to be considerably reduced by washing as compared to the starting material. Furthermore, the present invention relates to plant material having a reduced of amount of acrylamide and/or melanoidin forming cellular ingredients producible by said process, to a nibble product, respectively a snack having a reduced content of acrylamide and/or melanoidins producible from said plant material, and to a device for producing the nibble product, respectively the snack comprising an electroporation reactor, a cutting equipment, optionally at least one dipping bath and a fryer or a drying device. | 04-29-2010 |
| 20100104705 | FLOW-THROUGH CAVITATION-ASSISTED RAPID MODIFICATION OF BEVERAGE FLUIDS - A method and device for manipulating alcoholic and non-alcoholic beverages to obtain desirable changes in the beverages, comprising subjecting said beverages to a flow-through hydrodynamic cavitation process and continuing the application of such process for a period of time sufficient to produce a consumable product. In the case of wine, the method includes altering the composition and accelerating the conversion of ingredients to obtain wine with a superior homogeny, an extended shelf life and a mouth feel, flavor, bouquet, color and body resembling those of wine that was subjected to a traditional oak barrel maturation. The system provided implements the described method. | 04-29-2010 |
| 20100159086 | PRODUCT OBTAINED FROM A POWDERED OR GRANULAR MATERIAL AND PROCESS FOR OBTAINING THE PRODUCT - A process for processing a powdered or granular product, in particular in the form of a food-stuff, especially a product for infusion such as coffee, tea, cocoa, chocolate, preparation for broth and others, involves adding a liquid to a predetermined portion of the product and applying energy to the predetermined portion of product. Moreover, a layer ( | 06-24-2010 |
| 20100227030 | METHOD FOR THE CONSERVATION OF A PLANT MATERIAL - The invention relates to a plant food material comprising at least one cryoprotective agent present in the intracellular space of the cells of said plant. The invention also relates to a freezing method for a plant food product comprising the steps of; providing a plant food material comprising at least 70% water, applying a pulsed electrical field to said plant food material, adding a cryoprotective agent to said plant food material, applying a pressure to said plant food material followed by, a resting period of at least 30 minutes and freezing said plant food material. Thereby it is for the first time possible to conserve a plant food material and maintaining the texture as well as the taste of the plant food material | 09-09-2010 |
| 20100266735 | HEAT-EXPANDED FOOD PRODUCTS - This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion % of the heat-expandable precursors and/or heat-expanded synthetic cheese products. The invention provides a heat-expanded synthetic cheese product, comprising: —from about 20% to about 59% by weight of a milk protein or a source thereof; from about 10% to about 50% by weight of a starch; from about 2% to about 24% by weight of a sugar alcohol; from about 3% to about 15% by weight of water; wherein the heat-expanded synthetic cheese product comprises no more than 10% by weight of fat, the percentages being percentages by weight of the total product, and wherein the heat-expanded synthetic cheese product is a microwave-expanded synthetic cheese product or a radiofrequency (RP)-expanded synthetic cheese product. | 10-21-2010 |
| 20100272870 | Preparation method for caffeine control and device thereof - A preparation method for caffeine control and device thereof, mainly consisting of: a. mixing coffee powder and water in a container; b. applying a vibration force to the container for an acting time, and maintaining the operating temperature during this stage within a first working temperature range; c. compressing the space within the container to cause specific components in the coffee powder to be extracted and form coffee liquid; d. heating the coffee liquid obtained from step c to a second working temperature. Accordingly, vibration extraction and compression process at the first working temperature and the further heating process at the second working temperature are used to control the caffeine content of hot coffee. | 10-28-2010 |
| 20100285187 | APPARATUS AND METHODS FOR CUTTING INDIVIDUAL PIECES FROM A FOOD EXTRUDATE - A cutting mechanism ( | 11-11-2010 |
| 20100303974 | METHOD OF PREPARING AN EXTRACT FROM MULTIPLE BOTANIC HERBS BY AN ULTRASONIC WAY UNDER A LOW TEMPERATURE - The present invention is related to a method of preparing an extract from multiple botanic herbs, which comprises immersing at least two botanic herbs into a solution to form a mixture, and extracting the mixture by an ultrasonic way under low temperature. The present invention provides higher efficiency of extraction than the conventional extraction method. | 12-02-2010 |
| 20100310734 | METHOD AND DEVICE FOR PRODUCING FORMED FOOD PRODUCTS AND FOOD PRODUCT - The invention relates to a method for producing formed food products in which a frozen primary product is produced from one or a plurality of foods, in particular from meat, fish, game, poultry, carbohydrates and/or vegetables, or a combination and/or a mixture composed thereof, and the primary product is formed into the food product with a desired contour as part of processing in a processing line by means of at least one forming process, wherein during the forming process at least one pressure stamp presses the primary product against a flat or contoured abutment in order to produce the contour. The known forming methods are to become gentler by means of the invention. | 12-09-2010 |
| 20110038991 | SYSTEM FOR NUTRITIONALLY IMPROVING, PREPARING AND INTRODUCING INNOVATIONS INTO OILS FOR FOOD USE - The invention relates to a method for nutritionally preparing oils for food use using natural and biological products and nutraceuticals, providing a system which is environmentally friendly and highly beneficial to the human body. The invention also relates to the production of oils using said method. | 02-17-2011 |
| 20110038992 | PROCESS FOR THE ELECTROPORATION OF BEET COSSETTES AND DEVICE FOR CARRYING OUT THIS PROCESS - A process and an installation for the improved extraction and subsequent recovery of contents from sugar beets ( | 02-17-2011 |
| 20110070344 | Tandem Use of Catholyte and Anolyte to Clean and Sanitize Fruit and Vegetables - A method for de-soiling and disinfecting produce, the method including: treating the produce with a catholyte solution to yield a catholyte treated produce; sonicating the catholyte treated produce to yield a sonicated produce; and treating the sonicated produce with an anolyte solution. | 03-24-2011 |
| 20110076368 | Soy Beverage Substantially Free of Isoflavones and Method of Production - A method for removing isoflavones from a soy-based beverage is disclosed. The method includes processing a soy base by subjecting ground or milled soy beans to one or more of sonic vibration and ultrahigh pressure homogenization. The soy base is separated, using centrifugation, into a lipid phase substantially free from isoflavones and a serum phase containing isoflavones. One or more isoflavones are separated from the serum phase. The serum phase is mixed with the lipid phase. | 03-31-2011 |
| 20110091615 | System and Method for Producing a Reduced-Fat Composition - A reduced fat beverage and a method of making the same is disclosed. A method for making a reduced-fat beverage includes destabilizing a base solution, the base solution comprising a fat component and non-fat components. The method also includes separating the fat component from the non-fat components and removing the fat component from the base solution. | 04-21-2011 |
| 20110097455 | SYSTEM AND METHOD TO MIX, HOMOGENIZE, AND EMULSIFY A FLUID USING SONICATION - According to one embodiment, a method receives a fluid comprising one or more ingredients. The method selects sonication settings to apply to the fluid to yield a desired result. The sonication settings include a frequency, a power, and a duration. The method applies sonication to the fluid according to the selected sonication settings. | 04-28-2011 |
| 20110129579 | PREPARATION OF FIBROUS FIBER AND AVAILABILITY OF IT IN THE DRESSING/LIQUID FOOD - The present invention relates to a low-calorie/low-fat dressing and mayonnaise formulation for which the emulsifying stability has been improved using fibrous fiber. More specifically, it relates to a low-calorie/low-fat dressing and mayonnaise formulation wherein the dietary fiber content and emulsifying stability are improved by carrying out a high-temperature heat treatment together with ultrasonication during the cross-linking of starch, and fibrous fiber with reduced starch particle size is added to lower the fat content and improve the emulsifying stability. | 06-02-2011 |
| 20110142999 | BATTER AND METHOD FOR PREPARING A PASTA - This invention describes a batter that is suitable for preparing a pasta. The batter comprises water, a starch and a protein, whereby the weight ratio between the protein and the total amount of starch in the batter is represented by the symbol y and whereby the weight percentage of the total amount of starch, with respect to the weight of the batter, is represented by the symbol x; whereby the following applies at the same time: | 06-16-2011 |
| 20110151075 | BEVERAGE FORMATION APPARATUS AND METHOD USING SONIC ENERGY - Apparatus and method for forming beverages using a beverage cartridge and sonic energy. A cartridge may include a sonic receiver, such as a feature that extends into an interior space of the cartridge and is arranged to receive a sonic emitter that introduces sonic energy into the interior space. The sonic receiver may be excited by sonic energy, which causes the sonic receiver to itself introduce sonic energy into the cartridge. | 06-23-2011 |
| 20110183050 | MODIFICATION OF PARTICLE MORPHOLOGY TO IMPROVE PRODUCT FUNCTIONALITY - A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters. | 07-28-2011 |
| 20110217432 | METHOD FOR THE PRODUCTION OF JELLY CONFECTIONERY - A method for making a jelly confectionery comprising preparing a liquid jelly confectionery composition comprising bulk sweetener and a hydrocolloid gelling agent, cooking the liquid jelly confectionery composition, and depositing the liquid jelly confectionery composition into a mould, wherein the viscosity of the liquid jelly confectionery composition is temporarily modified for a period of time commencing prior to deposition of the liquid jelly confectionery into a mould. | 09-08-2011 |
| 20110223294 | METHOD OF TREATING FOOD AND FOOD OBTAINED BY THIS METHOD - A method of treating food capable of easily softening or pulverizing food in a short time without losing nutrients is provided. A shock wave (SW) generated in a shock wave source is applied to food such as an apple or tea leaves to soften or pulverize the food. A large mechanical load is not necessary, so the food is easily softened or pulverized. Moreover, it is not necessary to heat the food, so the food is softened or pulverized in a short time without losing nutrients in the food due to heat during heating. | 09-15-2011 |
| 20110268852 | METHODS OF PROTEIN PROCESSING AND PRODUCT - This disclosure relates to the use of power ultrasound to provide for whey protein solutions with low turbidity. In one embodiment, power ultrasound is applied using a 20 kHz generator at between about 3 W and about 15 W. Power ultrasound may be applied for different application times, including, but not limited to about 5 minutes and about 15 minutes. Power ultrasound may be applied at temperatures between about 20° C. and about 60° C. In one embodiment, power ultrasound is applied with no temperature control [NTC]). In various embodiments the application of power ultrasound to whey suspensions is carried out on whey suspensions obtained at any of 4 identified, different steps in a common commercial process. In some embodiments and examples there is a 90% decrease in whey sample turbidity when power ultrasound is applied. A specific example is the 90% decrease in whey sample turbidity achieved when power ultrasound is applied to a whey suspension of 28.2% of solids containing 35.6% of protein on a dry basis. Favorable power ultrasound conditions include, but are not limited to, power ultrasound applied for 15 min using 15 W of mechanical power at 60° C. and NTC conditions. Surprisingly, increasing the protein content from 35.6% to 88.0% resulted in an increase in turbidity of samples with the same conditions. | 11-03-2011 |
| 20110287150 | LOW FAT FOOD CONTAINING GAS BUBBLES - The invention discloses a shelf stable food product. The product comprises a continuous aqueous phase, liquid oil droplets dispersed in the continuous aqueous phase, and protein coated gas bubbles. The continuous aqueous phase constitutes from 20% to 80% by volume (or weight) of the food product and the liquid oil droplets and protein coated gas bubbles are from 0.5 μm to 10 μm in diameter. The protein comprises cysteine amino acid residues, but is not a hydrophobin. The invention also discloses a method of forming an aqueous dispersion of protein coated gas bubbles suitable for forming the above food product. The method comprises dissolving a protein capable of forming coated gas bubbles in water with stirring, sonicating the protein solution at a temperature below but within 6° C. of the protein's denaturation temperature in the presence of oxygen, and controlling the temperature within these limits. Any protein debris from the resultant dispersion of protein coated gas bubbles is separated out. | 11-24-2011 |
| 20110300271 | NOVELTY SEALED FOOD PRODUCTS AND METHOD OF MANUFACTURE OF SAME - An apparatus and method for manufacturing a novelty sealed food product having a complex shape. The apparatus including an anvil plate and an ultrasonic horn that seals a filling within a pair of food substrates with an ultrasonic vibration and without a sealing additive, such as a carbohydrate or a hydrocolloid. | 12-08-2011 |
| 20120027898 | METHOD AND APPARATUS FOR CONTROLLING MICROORGANISMS IN FOOD MATERIALS BY VACUUM AND RESONANT ULTRASONICATION - An object of the present invention is to provide a method for controlling microorganisms in food materials, by which bacterial groups that cause deterioration of the quality of food materials such as poultry and pathogenic microorganisms that cause food poisoning can be efficiently controlled. Specifically, the present invention relates to a method for controlling microorganisms in food materials, comprising a step of subjecting a food material immersed in a sterilizing solution to repeated treatment with negative pressure and ordinary pressure and/or a step of subjecting the food material immersed in the sterilizing solution to resonant ultrasonication. | 02-02-2012 |
| 20120070548 | Crispy French Fries - Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment. | 03-22-2012 |
| 20120121770 | Constructed creams based on animal fats - A constructed non-dairy ice cream is prepared by making an aqueous emulsion of a flavorful non-dairy fat composition, dispersing an emulsion stabilizer in the aqueous emulsion, warming the stabilized emulsion to a sub-boiling temperature, and then freezing the emulsion to a temperature below a melting point of the flavorful non-dairy fat composition. | 05-17-2012 |
| 20120135115 | Method for Preparation of Hard Foods for Consumption - A method for preparation of a hard food for consumption, the method including performance of steps of providing a vessel having an interior space; partially filling the vessel's interior space with water; further filling the vessel's interior space with the hard food; absorbing a portion of the water into the hard food during a soaking time to form a water and food media; providing an ultrasonic transducer and operatively associating the ultrasonic transducer with the vessel's interior space; providing an ultrasound generator and operatively connecting the ultrasound generator with the ultrasonic transducer; and operating the ultrasound generator and the ultrasonic transducer to drive multiplicities of cavitating waves through the water and food media. | 05-31-2012 |
| 20120225172 | DENSITY MODIFICATION - The present invention relates to a method for modifying the density of a flowable material in need thereof comprising applying highly propagating ultrasonic energy at frequency of between about 16 kHz to about 40 kHz to the material wherein the highly propagating ultrasonic energy is uniformly distributed throughout the material thereby modifying the density of the material. | 09-06-2012 |
| 20120251681 | Method and Production Plant for Manufacturing a Beverage Product - A method of manufacturing a beverage product, including mixing at least two product flows, wherein at least one of the at least two product flows is sterilized before mixing without heating. | 10-04-2012 |
| 20130017299 | STABLE DISPERSION OF STEROLS IN AQUEOUS SOLUTIONS COMPRISING AN OIL - A stable dispersion and a process of preparing a stable dispersion of one or more sterols in an aqueous solution are disclosed. An oil component is used as a carrier and is mixed with the one or more sterols in suspension to facilitate dispersion of the sterol in the aqueous solution. The aqueous solution may be an alcoholic solution. Freezing the stable dispersion of one or more sterols in the aqueous solution provides for a ready-to-pour frozen slush beverage. | 01-17-2013 |
| 20130059043 | PROCESS FOR AFTERTREATMENT OF VINEGAR OBTAINED BY FERMENTATION - The invention relates to a method for the after-treatment of a vinegar obtained by fermentation. The method is characterized in that the vinegar is treated with ultrasound by means of an ultrasonic device, by taking into account the following parameters:
| 03-07-2013 |
| 20130101710 | Producing Infused Beverages Using Ultrasound Energy - Infused beverages are produced using ultrasound energy. The device delivers ultrasound energy to the target, producing infused beverages that may have more flavor and smoothness and are safer than conventionally produced infused beverages. The process of infusing one or more ingredients with a beverage comprises placing the ingredients with beverage, placing an ultrasound transducer at a predetermined location from the ingredients, and sonicating the ingredients by applying ultrasound energy from the ultrasound transducer. The process can comprise the additional step of pulverizing the ingredient. The steps can occur in any order, including partially or completely simultaneously. | 04-25-2013 |
| 20130108748 | Dispensing Nozzle with an Ultrasound Activator | 05-02-2013 |
| 20130115344 | ULTRASONICALLY-TREATED NUTRITIONAL PRODUCTS HAVING EXTENDED SHELF LIFE - Disclosed are nutritional products and nutritional bars having increased shelf life. The nutritional product or nutritional bar is manufactured utilizing high power ultrasound in combination with an extrusion process or slabbing process. It has been found that by utilizing high power ultrasound during the manufacturing process of nutritional products and nutritional bars, that the resulting product has increased shelf life and improved texture. In some embodiments, the nutritional bars include a solid crisp matrix. | 05-09-2013 |
| 20130122159 | PROCESS AND EQUIPMENT FOR STERILIZING LIQUID FOODS AT LOW TEMPERATURE THROUGH DECOMPRESSION AND/OR GREAT LINEAR OR ROTATORY ACCELERATIONS - The present disclosure employs two principles: | 05-16-2013 |
| 20130189407 | METHOD AND APPARATUS FOR HIGH INTENSITY ULTRASONIC TREATMENT OF BAKING MATERIALS - The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the rheological, aeration and textural properties of the dough or batter. This change in properties is a result of the phenomenon of acoustic cavitation induced in the dough or batter by treatment with high intensity ultrasonic waves. The present invention discloses a mixing bowl ( | 07-25-2013 |
| 20130266700 | ULTRASONICALLY-ASSISTED EXTRUSION METHODS FOR MANUFACTURING POWDERED NUTRITIONAL PRODUCTS - Disclosed are methods of manufacturing powdered nutritional products, including powdered infant formulas and powdered adult nutritional products, using extrusion. The methods include utilizing ultrasonic energy in the extruder during manufacturing. The application of ultrasonic energy to the extruder allows the fat globules present in raw materials to be effectively emulsified by hydrated protein present in the feed stream such that the resulting powdered extruded product has a low free fat level, is less susceptible to oxidation and rancidity, and can be reconstituted without substantial fat separation. | 10-10-2013 |
| 20130295246 | METHODS FOR MIXING PRODUCTS USING ACOUSTIC MIXING - The present disclosure provides methods for manufacturing a shelf-stable food product. In a general embodiment, the methods include acoustically mixing the food product with an acoustic mixing device during thermal processing of the food product. The methods of the present disclosure provide several advantages including, but not limited to, rapid achievement of a uniform temperature distribution during thermal processing, retention of nutrient content and organoleptic properties of the food product, and retention of particle integrity in the food product during and after mixing. | 11-07-2013 |
| 20130302484 | Germinating Device For Raw Coffee Beans And Germinating Method Using Same - Disclosed herein are a germination apparatus for raw coffee beans and a germination method of raw coffee beans using the same that are capable of germinating a large amount of raw coffee beans within a short period of time, thereby remarkably increasing the content of γ-aminobutyric acid (GABA). | 11-14-2013 |
| 20130330454 | Acoustic Cavitation of Distilled Spirits and Other Beverages - A system and method for treating an alcoholic beverage product such as a distilled spirit are described. A process including acoustic (e.g., ultrasonic) processing and including acoustic cavitation and/or hydrodynamic cavitation are applied to the beverage product in a controlled fashion so as to achieve a desired transformation thereon. | 12-12-2013 |
| 20140017364 | Microbiocidal Control in the Processing of Meat-Producing Four-Legged Animals - Methods of processing four-legged animals are described. The methods comprise contacting a carcass of an animal, after exsanguination, with a microbiocidal solution, and/or contacting at least one raw meat product and/or at least one processed meat product derived from the carcass with a microbiocidal solution. Each microbiocidal solution is, independently, comprised of: water having a bromine residual derived from (a) (i) at least one bromine source, (ii) at least one alkali metal base, and/or at least one alkaline earth metal base, and (iii) at least one halogen stabilizer; (b) (i) at least one alkali metal bromide, and/or at least one alkaline earth metal bromide, and (ii) at least one alkali metal hypohalite and/or at least one alkaline earth metal hypohalite; or (c) a mixture or combination of one or more of (a) and/or (b); the bromine residual in each (a), (b), and (c) sufficient to provide microbiocidal activity. | 01-16-2014 |
| 20140154372 | FROZEN DESSERT COMPOSITIONS AND METHODS OF PREPARATION THEREOF - The invention relates to frozen dessert compositions and methods of preparation thereof. In particular, the invention is relates to a method for preparing a frozen dessert composition, such as ice cream, fortified with vegetables and/or fruits and soybeans, such as edamame or dried mature soybeans and the resulting enriched frozen dessert compositions having a fine texture, good and creamy mouth-feel and tastes with different flavors. | 06-05-2014 |
| 20140220198 | ULTRASONICALLY-TREATED NUTRITIONAL PRODUCTS HAVING EXTENDED SHELF LIFE - Disclosed are nutritional products and nutritional bars having increased shelf life. The nutritional product or nutritional bar is manufactured utilizing high power ultrasound in combination with an extrusion process or slabbing process. It has been found that by utilizing high power ultrasound during the manufacturing process of nutritional products and nutritional bars, that the resulting product has increased shelf life and improved texture. In some embodiments, the nutritional bars include a solid crisp matrix. | 08-07-2014 |
| 20140287110 | Hybrid Technique for the Conversion/Removal of Contaminants in Alcohol-Water or Like Medium - Apparatus and process for removing and/or converting contaminants in water-miscible organic solvent mixtures by surface interaction effects to forms less objectionable with lesser metabolic impacts for humans. The process both changes distillation entrapped contaminant compounds in-situ and effects removal of the compounds and their reaction products. In what follows, water-miscible-organic-solvent and water mixtures can be substituted for alcohols. The alcohol to be treated is placed in a ventilated vessel leaving room for head space. Contaminant free air or a specific organic-contaminant-free gas is injected into or otherwise placed in contact with the alcohol. A vacuum is pulled within the vessel, which draws the gas through the alcohol into the head space creating gas bubbles. Energy within a specified range of frequencies is imparted to the fluid causing cavitation and reaction. Wetting, solvent polarity characteristics and pressure are fixed or varied dynamically during processing, and inert or reactive gases are added. Reacted and unreacted contaminants enter the bubble cavities and are swept from solution. | 09-25-2014 |
| 20140287111 | USE OF ULTRASONIC ENERGY IN THE PRODUCTION OF NUTRITIONAL POWDERS - Disclosed are ultrasonically-produced nutritional powders and methods of manufacturing the nutritional powders, including ultrasonically-produced infant nutritional powders and ultrasonically-produced adult nutritional powders. | 09-25-2014 |
| 20140302205 | METHOD AND DEVICE FOR PRODUCING COMMERCIAL MILK AND MILK HAVING REDUCED BIOLOGICAL ACTIVITY OF EXOSOMAL RIBONUCLEIC ACIDS - Microribonucleic acids (abbreviated: miRs) which are present in milk, in particular cow's milk, are a serious health risk which was previously unrecognized by science as contributing to the development of the diseases of civilization, such as overweight, type 2 diabetes and cancer. Those diseases may be counteracted by inactivating undesirable biological activities of the miRs of milk by removing and/or destroying milk exosomes which are 50-100 nm in size that transport the miR. This is accomplished firstly by treating the skimmed milk fraction with 20 kHz ultrasound and/or removing the milk exosomes by immunoadsorption thereof and/or addition of RNAses before further conventional milk processing. This milk treatment serves the purpose of reducing activities that are harmful to health of the miR-mediated genetic signal systems of milk to long-term consumers and thereby improving product safety of milk and further processing products thereof. | 10-09-2014 |
| 20150030729 | Method and Apparatus for Degassing an Infant Beverage - A method and apparatus for degassing an infant beverage are disclosed. A method for degassing an infant beverage applies ultrasonic energy to said infant beverage to remove gases dissolved therein. An apparatus for degassing an infant beverage includes a container for receiving an infant beverage defined by an inner wall and a base, a container for receiving an infant beverage, and an ultrasonic energy source positioned to transmit ultrasonic energy into the container and into the infant beverage received in the container to remove gases dissolved in said infant beverage. A medium for transduction of the ultrasonic signal may be arranged between a bottle in which an infant beverage is received and the inner wall of the container. A heater may be coupled to the container to heat or maintain the infant beverage at an optimal temperature while said infant beverage is received in said container. | 01-29-2015 |
| 20150050398 | UV Adapter for Preparation of Neonate Nutritional Fluid - A system for preparing a nutritional liquid for ingestion by a neonate is disclosed. The system includes a receptacle for sterilizing water for use in warming the nutritional liquid. A sterilizer having an ultraviolet (UV) light source is engaged with the receptacle, and a fluid pump is provided to pump sterilized water from the receptacle and into a sleeve compartment of a warming bag. The sleeve compartment surrounds an interior pocket that is dimensioned to receive a container that is filled with the nutritional liquid. The system also includes a heater/vibrator having a reservoir and a heating element. The reservoir is dimensioned to receive the warming bag and liquid-filled container. When the heating element is activated, heat is conducted from the heating element to the reservoir, from the reservoir to the water, and from the water to the nutritional liquid in the liquid-filled container. | 02-19-2015 |
| 20150351430 | EMULSIFIER SYSTEM - The invention relates to emulsifier systems which may be used for stabilizing the interface between a fat phase and an aqueous phase of a food product. The emulsifier system comprises coffee particles having a particle size in the range of from about 0.1 μm to about 500 μm, preferably from 1 μm to 200 μm. The invention also relates to food products using such an emulsifier system, and to methods for the manufacture of such food products. | 12-10-2015 |
| 20160037807 | Method for Reducing the Level of Asparagine in a Food Material - The present invention relates to a method for reducing the level of asparagine in a food material to be heat-treated comprising soaking the food material in water and contacting at least part of the soaking water with an immobilized asparaginase. | 02-11-2016 |
| 20160044939 | METHOD FOR ULTRASONIC EXTRUSION OF A FLOWABLE FOOD SUBSTRATE - This invention relates generally to ultrasonic extrusion apparatus, methods and products. A flowable substrate may be supplied by an infeed to an extrusion chamber having an ultrasonic horn. The flowable substrate contacts the ultrasonic resonant horn and receives ultrasonic energy before and/or as passing through an extrusion orifice. Suitable flowable substrates may include meat emulsions, pomace solutions, and dough. The extruded product may have virtually any solid or hollow shape. The flowable substrate may form a shape-retaining product that may be cut without significantly deforming. | 02-18-2016 |
| 20160050945 | METHOD FOR IMPROVING, BY USING POWER-VARIABLE ULTRASONIC WAVES, FROZEN FISH FILLETS TREATED BY MEANS OF SALT-WATER IMMERSION PROCESS - A method for improving frozen fish fillets treated by way of a salt-water immersion process includes the following steps: pretreating raw fish to obtain fish fillets; precooling the fish fillets; stacking the precooled fish fillets to obtain a fish fillet stack; freezing the fish fillet stack by using a salt-water immersion process, and performing power-variable ultrasonic wave treatment; and feeding the fish fillets into a cold storage, and performing freezing storage at minus 18 degrees centigrade. The power-variable ultrasonic wave treatment includes: firstly treating for 5 to 10 min under the power of 800 to 600 W, and then changing the power to 200 to 600 W for treating for 5 to 15 min. The freezing time of fish flesh is shortened, and formed ice crystals are fine and uniform, thereby preventing the damage of the formed ice crystals to cell walls. | 02-25-2016 |
| 20160058054 | AQUEOUS EXTRACT OF TOMATO-PROCESSING WASTE HAVING PLATELET ANTI-AG AND ANTITHROMBOTIC ACTIVITIES AND METHOD FOR THE PRODUCTION THEREOF - A method of producing an aqueous extract from tomato agroindustrial waste (tomasa) includes i) milling or grinding solids resulting from the tomato agroindustrial waste (tomasa); ii) solubilizing the solids of i) with a solvent; iii) extracting selected compounds from ii) the solution by ultrasound; and iv) filtering the suspension to separate solids from tomasa aqueous extract; and obtaining tomasa aqueous extract. | 03-03-2016 |
| 20160081373 | Methods and Systems for Altering the Molecular Structure of a Liquid - This disclosure describes methods, devices, and systems for introducing cavitations into a liquid. In some implementations, the methods and devices allow for small batch processing of a liquid with a transducer, which introduces ultrasonic energy into the liquid causing cavitations. In some instances, the cavitations may fragment or degrade compounds within the liquid and enhance the quality of the liquid. This disclosure also describes methods and systems of introducing cavitations into a liquid via a continuous flow system to process a large quantity of liquid. | 03-24-2016 |
| 20160249670 | INHIBITION OF MICROBIAL AND CELLULAR GROWTH IN SUBSTANCES | 09-01-2016 |
