| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426250000 | ADDITION OF DYE OR PIGMENT, INCLUDING OPTICAL BRIGHTENER | 75 |
| 20080199571 | No Evaporation Process to Produce Gum Based Fruit Snacks - The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking with agitation at final moisture levels and a solids content ranging from about 85 to 92° Brix; and without intervening drying, forming the hot slurry into sized and shaped individual pieces. | 08-21-2008 |
| 20080260919 | Color emulsion and emulsifying agent composition as well as use thereof - This invention relates to an emulsifying agent composition for emulsifying a liposoluble color in a foodstuff. This being, it is provided that the emulsifying agent composition comprises at least one lecithin and at least one sugar ester of fatty acids as well as an emulsifying agent composition for the emulsion. | 10-23-2008 |
| 20080268112 | Ground Meat and Meat Analog Compositions Having Improved Nutritional Properties - The invention provides ground meat and meat analog compositions having reduced fat and cholesterol. The ground meat compositions comprise a structured plant protein product and optionally meat. | 10-30-2008 |
| 20080317914 | FOOD GRADE INK JET INKS FOR PRINTING ON EDIBLE SUBSTRATES - Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. In some embodiments the food grade colored fluids include a surface tension modifier to reduce their surface tensions. The food grade colored fluids may optionally include glycerine and water. In one embodiment, the food grade glycol makes up at least about 25 wt. % of the colored fluid and water makes up no more than about 35 wt. % of the colored fluid. | 12-25-2008 |
| 20090004344 | Spreadable Dairy Product - The present invention provides a dairy based spreadable product that does not need any emulsifying or thickening additives. This shelf stable spread includes sweetened condensed milk having a fat content of 2 to 25% by weight and a water content of 15 to 35% by weight. It is substantially free of emulsifiers and thickeners, not caramelized and thickened by shear so that it has a firmness corresponding to a maximum compression force of at least 20 g measured by a Texture Analyser TA.HDi equipped with a 5 kg load cell. | 01-01-2009 |
| 20090004345 | FOOD GRADE COLORED FLUIDS FOR PRINTING ON EDIBLE SUBSTRATES - Food grade colored fluids which include food grade dyes and food grade glycols are provided. Also provided are methods for applying the food grade colored fluids directed to the surface of an edible substrate, and edible substrates having the food grade colored fluids applied to a surface thereof. The food grade colored fluids may optionally include glycerine and water. In one embodiment, the food grade glycol makes up at least about 25 wt. % of the colored fluid and water makes up no more than about 35 wt. % of the colored fluid. | 01-01-2009 |
| 20090104319 | Fruit Product and Method of Manufacture of the Fruit Product - A fruit product that is a fruit-gel matrix that is formed into pieces. The product is a shelf-stable item that contains preferably at least 85%, and more preferably about 95%, fruit solids. The product is intended to be a nutritious snack or meal accompaniment. While containing a high percentage of fruit, the product has eating qualities associated with jelly gum confections. | 04-23-2009 |
| 20090214726 | SUGAR FREE AND SUGAR REDUCED AERATED CONFECTIONS AND METHODS OF PREPARATION - Disclosed are sugar free and sugar reduced aerated grained confections. The confections essentially comprise at least 50% of a sugar alcohol component, 40% or less of a saccharide component, about 0.5-30% of a structuring agent, 5% or less of a whipping or foaming agent, 35% or less of a nutritional fortifying component, about 1-6% moisture (Final moisture) and a balance of various conventional optional ingredients such as colors and flavors. The confection compositions have densities of 0.10-1 g/cc. The products are additionally characterized by a size count of 0.2-6/g. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals. | 08-27-2009 |
| 20090238932 | Deodorized plant colorant derived from Ipomoea Batatas - The present invention provides a colorant derived from | 09-24-2009 |
| 20090238933 | Process for Synthesis of (3R,3'R)-Zeaxanthin and (3R,3'S;meso)-Zeaxanthin from (3R,3'R,6'R)-Lutein via (3R)-3',4'-Anhydrolutein - (3R, 3′R, 6′R)-Lutein and (3R, 3′R)-zeaxanthin are two dietary carotenoids that are present in most fruits and vegetables commonly consumed in the US and accumulate in the human plasma, major organs, and ocular tissues. Another stereoisomer of (3R, 3′R)-zeaxanthin that is not of dietary origin but is found in the human ocular tissues is (3R, 3′S; meso)-zeaxanthin. There is growing evidence that these carotenoids play an important role in the prevention of age-related macular degeneration (AMD) that is the leading cause of blindness in the U.S. and the Western World. In view of the potential therapeutic application of dietary lutein, (3R, 3′R)-zeaxanthin, and (3R, 3′S; meso)-zeaxanthin, the industrial production of these carotenoids is of considerable importance. The present invention provides a process for the partial synthesis of (3R, 3′R)-zeaxanthin and (3R, 3′S; meso)-zeaxanthin from a readily accessible dehydration product of (3R, 3′R, 6′R)-lutein, namely, (3R)-3′,4′-didehydro-β,β-caroten-3-ol [(3R)-3′,4′-anhydrolutein]. The process involves regioselective hydroboration of (3R)-3′,4′-anhydrolutein to a mixture of (3R, 3′R)-zeaxanthin and (3R, 3′S; meso)-zeaxanthin followed by separation of these carotenoids by enzyme-mediated acylation. | 09-24-2009 |
| 20090269451 | Fluorescent liquor and soda coloring composition and production method - A beverage typically a liquor or a carbonated soft drink composition including a fluorescent dye. The fluorescent beverage composition comprises a combination of one or more fluorescein dyes and an amount of material to neutralize said dye and combinations thereof. Effective use thereof as a colorant is possible by imparting thereto fluorescent properties to liquor and soda. The colorant may be added to various food products for use as a stable coloring matter. | 10-29-2009 |
| 20090324787 | DEODORIZED PLANT COLORANT DERIVED FROM IPOMOEA BATATAS (as amended) - The present invention provides a colorant derived from | 12-31-2009 |
| 20100009045 | 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 |
| 20100062123 | METHOD AND SYSTEM FOR THE DIRECT INJECTION OF ASPARAGINASE INTO A FOOD PROCESS - A method and system for the direct injection of a concentrated additive is disclosed. In one aspect, the concentrated additive comprises asparaginase. Because dilution of asparaginase in chlorinated drinking water can reduce the activity of the enzyme thereby making the enzyme less effective the direct injection of the enzyme into a dough can increase the acrylamide reduction in food products. | 03-11-2010 |
| 20100112153 | PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF - Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from | 05-06-2010 |
| 20100112154 | PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF - Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from | 05-06-2010 |
| 20100112155 | PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF - Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from | 05-06-2010 |
| 20100112156 | PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF - Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from | 05-06-2010 |
| 20100129505 | DYED AND FLAVORED GELS FOR CO-EXTRUSION - A composition of an edible collagen and a method of its preparation useful for manufacturing edible enclosures or casings for food products that possess a desired color and flavor profile, such as deemed useful for cheese or sausage casings. | 05-27-2010 |
| 20100143550 | SAVOURY FOOD PRODUCT AND PROCESS TO PREPARE THE SAME - Savoury food product, comprising salt and/or fat, and further comprising a plant material comprising chlorophyll, and a food grade blue-coloured ingredient. | 06-10-2010 |
| 20100159088 | Whipped Gelatin Desserts - Whipped gelatin desserts including water, sweetener, about 2 percent or less fat, and about 0.75 to about 2 percent gelling hydrocolloid are provided. The whipped desserts do not contain significant amounts of additional emulsifiers, foaming agents, stabilizers, or gelling agents, but remain refrigerator-stable for at least three months. | 06-24-2010 |
| 20100196563 | INDUSTRIAL TOMOATO PROCESS AND PRODUCT OBTAINED THEREOF - The invention relates to a tomato pulp composition wherein the particle size is not greater than 2.5 which does not contain seeds or peels from the tomato and has a lycopene concentration which is 5 to 15 folds higher than the lycopene concentration in the tomatoes from which said pulp is obtained. The invention further provides an industrial process for obtaining tomato pulp and tomato concentrate from tomato juice. The invention further provides a method for controlling the viscosity and lycopene concentration of tomato products, tomato concentrate or modified tomato juice, by separating a part of the pulp from the tomato juice from which said tomato products are obtained. | 08-05-2010 |
| 20100209569 | Procedure and shaping device for producing three-dimensional candies - The present invention relates to an innovative procedure for producing three-dimensional candies, preferably of the type known in the food industry as gummy snacks, which eliminates the stamping of starch beds and the cleaning process of the chilled product, furthermore having control of detail on all sides of the product, as well as a transparency and crystallinity never before achieved with the procedures known and traditionally used in the food industry. Likewise, the invention incorporates a completely novel shaping device consisting of two plates connected by a male-female system and with a plurality of product-shaping cavities that are in contact with all sides of the product to be formed. | 08-19-2010 |
| 20100215815 | FOOD GRADE COLOURING AGENT - The present invention relates to a food grade colouring agent for the preparation of coloured ice cubes, wherein the colouring agent comprises dried red cabbage, a method for the preparation of the colouring agent, comprising the steps of chopping and drying red cabbage, to a method for the preparation of a coloured liquid, wherein the colouring agent is extracted with water and/or steam, and to the use of the coloured liquid for the preparation for coloured ice cubes or confectionary. | 08-26-2010 |
| 20100278981 | Meal Replacement and Appetite Control/ Diet System - The present invention provides a composition of nutritive based ingredients that together provide a source of balanced and provides the ability to control food cravings, increase satiety, promote a feeling of fullness and provide a user a method to maintain a healthy weight and or achieve weight loss. This composition of ingredients includes a chocolate or caramel flavored confection component, a high protein component, a fiber blend component, an edible oil component, an antioxidant component from natural occurring sources, a supplement component that can provide specific health benefits as well as a balanced group of vitamins and minerals. The composition of ingredients can be delivered in a variety of food platforms. A functional food confectionery is a preferred platform for our invention delivery system. Portion control bars and/or bars that have pre-determined break points that control portion size and portioned squares or other shapes would be the preferred product structure. A complete weight loss and weight maintenance methodology, including use instructions for incorporating the products within the daily diet is identified. Methods of manufacturing and compositions are also included. | 11-04-2010 |
| 20100330239 | METHOD TO STABILIZE LIQUID BETALAINS - A method to stabilize the liquid betalains comprises a flavans step, adding flavans into liquid betalains to obtain a mixture; a heating step, heating up the mixture; and a regenerating step, setting the mixture in a regenerating environment with a temperature of around lower than 25° C. to recover the liquid betalains in the mixture. The recovering betalains are stored under a temperature of 20° C. to 60° C. It is sufficient to maintain the stability of liquid betalains under high water activity or high temperature, also to promote the half-life and stability of betatains. | 12-30-2010 |
| 20110086144 | PROCESS FOR COATING FROZEN PRODUCTS - A process for coating frozen confection stick products ( | 04-14-2011 |
| 20110091617 | High-Purity Rebaudioside D And Low-Calorie Table Top Tablet Containing The Same - The invention provides methods of purifying Rebaudioside D from the | 04-21-2011 |
| 20110143001 | DATE KERNEL PREPARATION - Provided is a preparation including a roasted date kernel blend and at least one thickener, a beverage thereof, a process for the production thereof and a process for producing the beverage. | 06-16-2011 |
| 20110183052 | PROTEIN BEVERAGE AND METHOD OF MAKING THE SAME - A protein beverage composition and a method of making it relate to a beverage including a protein essentially free of caseinate and derived from an aqueous protein isolate collected from membrane-filtration isolation of the protein and without substantial drying, wherein the protein beverage composition exhibits a pH ranging from about 2.0 to about 4.6. Substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health, both at the time of packaging of the protein beverage and for a time period of at least one year after packaging. | 07-28-2011 |
| 20110212232 | Composition for Colouring Cheese Curd - A composition for colouring cheese curd comprising a combination of an oil phase comprising an effective amount of paprika, an effective amount of a carotenoid, and a fat, and an aqueous phase comprising a caesinate. The composition selectively colours the cheese curd while leaving the whey fraction uncoloured. | 09-01-2011 |
| 20110236543 | Method for Producing a Low Sodium Salt Composition - The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The low sodium salt composition is made using a two step process. The first step includes making a modified chloride salt composition and the second step includes combining the modified chloride salt composition with sodium chloride to form a low sodium salt composition. | 09-29-2011 |
| 20110262602 | A PROCESS FOR OBTAINING RECONFIGURED RICE FROM RICE BY-PRODUCTS USED AS RAW MATERIALS, AND RECONFIGURED RICE RESULTING FROM SAID PROCESS - This invention is a process to modify the physical and chemical characteristics of powder or flour obtained from rice by-products from the rice peeling and polishing process, generating reconfigured grains, similar in appearance, shape, consistency, and uses, to normal peeled and polished rice grains. Also, the invention allows adding additives to give different flavors and colors, as well as nutritional additives and modifiers, during this reconfiguration process. The process uses rice by-products as raw materials, and the resulting product is reconfigured rice. To obtain this product, raw materials are ground, water is added and, eventually additives are added in order to produce a liquid mixture. The liquid mixture is placed in a double-screw extruder at 60° C. and 70° C. temperatures, and humidity between 34% and 40%; then, the mixture is put through a matrix to generate continuous, flexible, and humid filaments. The said filaments are cut into small segments and then dried to a humidity no higher than 15%, with the appearance, shape, and consistency of peeled and polished rice grains. The invention also includes reconfigured rice obtained from the procedure. | 10-27-2011 |
| 20110293800 | LOW PROTEIN AND PROTEIN-FREE EXTENDED SHELF LIFE (ESL) AND SHELF-STABLE ASEPTIC LIQUID CREAMERS AND PROCESS OF MAKING THEREOF - The invention provides low protein and protein-free liquid creamer compositions, and processes for making them. The liquid creamer composition includes an emulsifying component comprising a combination of at least two low molecular weight emulsifiers; a hydrocolloid system comprising microcrystalline cellulose (MCC)/carboxymethylcellulose (CMC)/carrageenan; a chelating system comprising at least one chelating agent of an organic or inorganic acid or organic or inorganic acid salt; a buffer system comprising at least one buffering agent; and a whitening agent in an amount sufficient to provide additional whitening to an aqueous media to which the creamer is added. The composition has a vegetable oil content of about 0.1% to about 33% by weight of the composition and a protein content of no more than 3% by weight of the composition. The composition is in the form of an aseptic liquid creamer that is shelf-stable for at least nine months, and provides high whitening capacity and a pleasant mouth-feel with no discernable feathering or fat separation when added to aqueous media of beverages at different pHs, hardnesses and temperatures. | 12-01-2011 |
| 20120076902 | PIGMENT TRANSFER SHEET FOR FOODS - An object of the present invention is to efficiently dispose a good coloring layer without any pigment bleeding/irregularity on the surface of the food product during cooking a meat product. | 03-29-2012 |
| 20120135116 | PROCESS FOR PRODUCING A SOY PROTEIN WATER DISPERSION - In this disclosure there are provided processes for providing a Soy Protein Flour water dispersion with reduced viscosity. Also provided in the disclosure are Soy Protein Flour dispersions with reduced viscosity, and the use of Soy Protein Flour dispersions with reduced viscosity. | 05-31-2012 |
| 20120164288 | DYES WITH CHANGEABLE SOLUBILITIES, AND METHODS FOR THEIR USE - Disclosed herein are solubility changeable dye compositions, methods of preparing such compositions and methods of using them. The composition includes a dye component linked via a linker moiety to a stimulus responsive hydrophobic moiety which modulates the solubility of the dye, wherein the hydrophobic moiety is configured to be de-linked from the dye component on exposure to a stimulus and render the dye component more hydrophilic. | 06-28-2012 |
| 20120189747 | Method And Apparatus For Making Beverages - A process for making stable and uniformly dispersed oil-in-water beverage emulsions is provided. The process comprises combining an oil mixture and an aqueous mixture to form a beverage pre-emulsion; in-line mixing of the beverage pre-emulsion; and homogenizing of the beverage pre-emulsion to form a stable and uniformly dispersed beverage emulsion. | 07-26-2012 |
| 20120237648 | Apparatus, Systems and Methods for Manufacturing Food Products - Processes, systems, and articles of manufacture are disclosed relating to edible meat pieces obtained from a continuous process where each piece generally appears to be home cooked on a grill or cooked in a smoke house with randomized sear and grill marks and smoke aroma. The invention, in its various embodiments, provides processes for manufacturing shelf-stable food treats comprising: starting with proteinaceous material (ground or whole), mixing the proteinaceous material with preservatives and flavor enhancers to form a foodstuff, extruding proteinaceous material (if ground) through at least one die opening that is at least partially irregular to form at least one strip of extrudate, cooking the extrudate or whole proteinaceous material to form a cooked product, coating the cooked product with a basting solution, grilling the basted products to obtain grilled products with searing, grill marks, and smoke aroma; and cutting the grilled product at a cutting angle into pieces. | 09-20-2012 |
| 20120251685 | Oil-in-Water Emulsions Comprising a Polyunsaturated Fatty Acid and Methods of Making the Same - The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4° C. | 10-04-2012 |
| 20130017300 | Method of Preparing an Oat-Containing Dairy Beverage - A process for preparing an oat and milk beverage includes processing taking place under chilled conditions. Moreover, the oat product used in accordance with aspects of this invention is hydrolyzed oat flour. | 01-17-2013 |
| 20130059045 | OVEN BAKED FRENCH FRY WITH REDUCED ACRYLAMIDE LEVEL - An oven baked French fry with reduced and relatively low acrylamide level. Raw cut strips are initially subjected to an extended blanch step for increased sugar leaching and to prepare the strips with a preferred soft internal texture. A coloring agent such as annatto or the like is included within the blanching medium, or otherwise added during a post-blanching dwell step. The blanched strips are next dried for an extended time period at a relatively low dryer temperature to produce controlled moisture reduction without becoming tough and chewy. The dried strips then travel through a hot air impingement oven at a mid-range temperature for a relatively short time interval. The air-impinged strips are then frozen, followed by oil coating and optional seasoning. The thus-treated strips are finish prepared by oven baking to produce finished strips having high quality sensory attributes, in combination with an unexpectedly low acrylamide level. | 03-07-2013 |
| 20130089644 | DYE EMULSION - The invention relates to an emulsion comprising an aqueous phase and an oil phase having a liposoluble colorant and comprising an emulsifier composition for emulsification of the liposoluble colorant in a foodstuff. In order to further develop the emulsion in such a manner that it has a very high transparency and a stable colouration, and in order to provide an emulsifier composition for a colorant emulsion which also has a high acidic stability in very acidic drinks in the range of pH≦3.5, the invention proposes that an emulsifier in the aqueous phase is a quillaia extract and the aqueous phase comprises at least one polyol and/or at least one sugar alcohol and preferably comprises lecithin in the oil phase. | 04-11-2013 |
| 20130129878 | GREEN COLORING OF TABLE OLIVES WITH CHLOROPHYLL COMPOUNDS - A process for coloring treated and untreated green olives by using chlorophyll, chlorophyllin, and copper chlorophyllin salts is presented. The process includes soaking salt out of the green olives in sodium chloride of density from about 0% to about 7%. The process also includes sinking the green olives into a first fluid solution holding sodium hydroxide and other metal hydroxyl groups from about 0% to about 3.5%, chlorophyll chlorophyllin salts and copper chlorophyllin salts, in a ratio of olive liquid from about 0.45 to about 4. The process then includes leaving the green olives in the first fluid solution from about 1 hours to about 72 hours, removing the green olives from the first fluid solution, washing the green olives with water, and sinking the green olives into a second fluid solution holding an acid until a PH of the green olives becomes less than about 4.6. | 05-23-2013 |
| 20130136830 | SUPERCRITICAL FLUID EXTRUSION METHOD, APPARATUS AND SYSTEM FOR MAKING A FOOD PRODUCT - A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The extrudate can be subjected to further processing to set or alter its structure. | 05-30-2013 |
| 20130142925 | METHOD OF PRODUCING AN EXTRACT ENRICHED WITH TRIGONELLINE (TRIG) AND/OR CHLOROGENIC ACIDS (CQA), EXTRACT ENRICHED WITH TRIGONELLINE (TRIG) AND/OR CHLOROGENIC ACIDS (CQA) AND THE USE OF SAME - A method of producing an extract enriched with trigonelline (TRIG) and/or chlorogenic acids (CQA) from a TRIG and/or CQA containing organic plant material like Rubiacea plants, mate plants or the like, the method comprises the steps of:
| 06-06-2013 |
| 20130149419 | OIL MISCIBLE WATER SOLUBLE COLOR STABLE COMPOSITION AND PROCESS - An aqueous-based food coloring concentrate is formed by blending a food-grade emulsifier with a food-grade organic solvent to form a blend which is then mixed with an aqueous solution of a food-grade colorant. The co-solvent must both disperse the emulsifier and be miscible in water. The formed concentrate is a single-phase product that can be mixed with oil or fat. If mixed with fat, it disperses evenly throughout the fat providing a uniformly-colored product without streaks or splotches. When combined with the oil it forms a single-phase product that remains stable for a period long enough to be applied to color the surface of other food products. | 06-13-2013 |
| 20130216665 | MULTIPLE EMULSIONS FOR COLORANTS - The present invention is related to a multiple emulsion of the water-in-oil-in-water (W/O/W) type for stabilization of natural coloring agents, such as anthocyanin, phycocyanin, | 08-22-2013 |
| 20130224349 | FORMULATION CONTAINING A POLYPHENOL-CONTAINING COMPOSITION AND ISOMALTULOSE - The present invention relates to formulations containing isomaltulose and a polyphenol-containing composition, uses of same and the use of isomaltulose for masking unwanted taste components, in particular bitter substances, in formulations, in particular in formulations containing tea extracts. | 08-29-2013 |
| 20130243914 | Anhydrous Mix for a Food Product Coating - Apparatuses, systems, and methods are disclosed for an anhydrous mix for a food product coating. A method includes providing one or more anhydrous sweeteners. A method includes providing an anhydrous stabilizer. A method includes mixing one or more anhydrous sweeteners and an anhydrous stabilizer to form an anhydrous mix for a food product coating. | 09-19-2013 |
| 20130259985 | Methods for Providing a Thermally Stable Purple Color in Packaged Foods - Methods are provided for preparing a thermally stable purple color comprising at least one source of anthocyanins. The purple color is stable in adverse conditions such as light exposure, various pHs, and cold through to hot temperature exposure. The purple color is prepared from a combination of sufficient amounts of anthocyanin from at least one source; stabilized by formation of anthocyanin-tin complexes in a media comprising the anthocyanins; and supplemented by anthocyanin supplements. | 10-03-2013 |
| 20130259986 | COMPOSITIONS AND METHODS FOR INHIBITING PRECIPITATION OF DYES IN A BEVERAGE - A beverage product containing a first azo-component and a second azo-component in a weight about 1:999 to about 999:1; an electrolyte; and a solvent, wherein the first azo-component and the second-component remain in solution for at least thirty days. | 10-03-2013 |
| 20130266701 | KEARNS'S WET METHOD OF PRESERVING LETTUCE AND OTHER LEAFY VEGETABLES - This method of preserving lettuce and leafy vegetables is an advancement in current systems in that it will maintain freshness and nutritional value of lettuce and other leafy vegetables for far extended periods than current methods thus providing a greater food source for people. It will improve the environment by stretching food sources by preservation, to persons who need nourishment. It will maintain the moisture content and crispness of the lettuce, and the only foreign substances introduced are optional standard table salt and optional green food coloring in water which will preserve all properties and nutritional values of the lettuce and maintain freshness for up to or even beyond 90 days which is far greater than currently utilized systems. It will maintain the crispness of the lettuce throughout the duration of storage, for up to an unknown duration. | 10-10-2013 |
| 20130337122 | NATURAL AND CHEWY FRUIT / VEGETABLE DEHYDRATED DICES OR PIECES - The present invention concerns a new method for dehydrating natural fruit and/or vegetable products in order to modify their textural properties, so as to obtain chewy and non-sticky dices or pieces intended to be used by people having (or suffering from) difficult chewing, for example in sweet food, in dried savoury food, in baby food, hospital food, food for seniors and/or clinical nutrition for people with medical conditions. | 12-19-2013 |
| 20140017366 | CARMINE FOOD COLORING COMPOSITION WITH HIGH STABILITY - The present invention relates to a carmine food coloring composition with high stability towards acidity and heat and its uses for coloring foodstuffs, such as fruit preparations and dairy products. The carmine food coloring composition comprises a dispersion of carmine lake blended with a solution of dissolved carmine lake. | 01-16-2014 |
| 20140050828 | PROCESS OF MAKING ALCOHOLIC FLAVOR GELATIN DESSERTS - A process of making gelatin desserts includes adding gelatin powder to a vessel; adding water, sweetener, and food coloring to the vessel to form a gelatin solution in the vessel; mixing and heating the solution to a temperature of 85-90° C.; adding acid to the solution; adding essence to the solution; homogenizing the solution to keep the solution at a pH value of 3.5 to 3.9; adding alcohol to the homogenized solution; keeping the homogenized solution at a temperature of 65 to 79° C.; pouring the homogenized solution to a container out of the vessel; sealing the container; heating the sealed container for 12-15 minutes until the sealed container is kept at a temperature of 65-79° C.; cooling the sealed container to form a gelled gelatin half-finished product having an alcoholic flavor; and packaging the gelled gelatin half-finished product into gelatin desserts. | 02-20-2014 |
| 20140099412 | PROCESS FOR PREPARING AND FORMULATION FOR AERATED BAKED FOOD PRODUCTS AND CHOCOLATE PRODUCTS - The invention includes a process for preparing an aerated food product employing a refined chocolate crumb blend and an aeration agent. The methods also include a process for refining chocolate liquor and cocoa powder into a refined crumb blend, and the use this refined crumb blend in producing novel and advantageous food products and ingredients. One advantageous product of the invention is an aerated, chocolate meringue-type product made with chocolate liquor and containing cocoa butter or fat. | 04-10-2014 |
| 20140113040 | ANTIMICROBIAL COMPOSITIONS FOR USE ON FOOD PRODUCTS - The present disclosure relates to methods of treating food products by applying an antimicrobial composition and processing the food product using selected processing methods. | 04-24-2014 |
| 20140272031 | BLEED RESISTANT COLORED PARTICLES FOR CONFECTIONERY PRODUCTS - A method of forming edible colored particles is provided that includes providing a plurality of edible non-hygroscopic particles, spraying the plurality of non-hygroscopic particles with an aqueous color system in a coating pan to obtain a plurality of coated particles, tumbling the plurality of coated particles concurrently during at least a portion of the spraying step and drying the plurality of coated particles in the coating pan. The resulting coated particles have a colored exterior and that exhibit resistance to color bleed in environments having a relative humidity up to the hygroscopic limit of the non-hygroscopic particles. | 09-18-2014 |
| 20140272032 | BEADLETS COMPRISING CAROTENOIDS - The present invention relates to beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a drop point of between 30 to 85° C., as well as to the production of such beadlets and to the use of such beadlets in compositions. | 09-18-2014 |
| 20140335244 | FROZEN INSTANT TAPIOCA PEARLS AND METHOD FOR MANUFACTURING THE SAME - A method for manufacturing frozen instant tapioca pearls includes: (a) preparing raw tapioca pearls; (b) cooking the raw tapioca pearls to obtain cooked tapioca pearls; (c) soaking the cooked tapioca pearls in a hot water solution; (d) after step (c), cooling the cooked tapioca pearls using ice water; and (e) blowing cold air with a temperature of −5° C. to −40° C. over the cooked tapioca pearls at a wind speed ranging from 3 m/sec to 5 m/sec and a wind pressure ranging from 500 Pa to 1000 Pa so as to separate and quickly freeze the cooked tapioca pearls. | 11-13-2014 |
| 20140377420 | DYE STABILIZING PROCESS FOR STRAWBERRIES - A method to imparting color stability and textural stability to strawberries, which can be fresh, or optionally IQF treated. This method comprises several stages including cuticle removal, alkalinization of the fruit pulp, infusion of a soluble stabilizing agent by immersion in an alkaline media to give the necessary firmness and texture integrity, infusion of dyeing agents by immersion in an alkaline color solution, fixation of said color and stabilizing agents in an acidic solution that has been enriched with polyvalent cations, to preserve and extend the shelf life. | 12-25-2014 |
| 20150037474 | Prepared Dough for Baked Goods with Novel Organoleptic Properties - The present invention discloses a novel method of creating dough for baked goods, particularly cookies, featuring small amounts of flavoring and texturing additive mixed for an extended period of time with other ingredients such that novel organoleptic properties (flavor and texture or “mouthfeel”) are imparted to the baked goods created from the dough. | 02-05-2015 |
| 20150056345 | EXTRUSION PROCESS - The present invention relates to a process for the production of extruded formulations (=extrudates) comprising dispersion droplets, to such formulations as well as to the use of such formulations in food, feed, personal care applications. | 02-26-2015 |
| 20150056346 | Plant-Based Food Products, Compositions, and Methods - A flavor stabilized hydrated plant protein may be produced by infusing dehydrated plant protein particles with a water solution of flavor(s) and heat denaturable soluble protein(s). A binding and thickening water solution may be added to the flavor stabilized hydrated plant protein to create a formable mass. Fat and/or a fat-oil mixture may be added to the formable mass in the form of molten liquid lipid material to enhance cohesiveness and reduce the saturated-fat content of the formable mass. The formable mass and/or one or more portions thereof may then be cooled and formed into one or more plant-based food products. Prior to forming, the formable mass may be ground so as to enable production of plant-based food products that typically have a smoother texture, such as, e.g., bologna, sausages, meatballs, etc. | 02-26-2015 |
| 20150064317 | PROTEIN BEVERAGE AND METHOD OF MAKING SAME - A carbonated protein beverage composition and a method of making it relate to a beverage prepared using a cold-fill preparation and packaging process and carbonation in the container prior to sealing, providing a protein beverage composition with a protein content of about 2.0% by weight to about 6% by weight protein, carbon dioxide at level of between about 1.6 volumes to about 3.5 volumes, a pH of between about 2.0 to about 3.4, and at least one additional ingredient, wherein both, at the time of packaging of the protein beverage composition and during subsequent storage without refrigeration for a time period of at least 18 months after packaging, substantial solubility of the protein is maintained in the beverage composition, and the protein beverage is essentially free of active microbes known to be harmful to human health in the absence of a preservative, wherein the essentially free from active microbe condition is created by the inactivation of microbes by carbonation. | 03-05-2015 |
| 20150064318 | CLEAR LIQUID CAROTENOID FORMULATIONS AND CLEAR BEVERAGES CONTAINING THEM - The present invention is directed to a clear liquid formulation comprising: a) at least one carotenoid, and b) at least one modified food starch, and c) at least one saccharide, and d) water, especially to a clear liquid formulation comprising a) 0.1 to 10 weight-% (preferably 0.5 to 5.0 weight-%, more preferably 0.5 to 3.0 weight-%, most preferably 1.0 to 3.0 weight-%) of at least one carotenoid, and b) 20 to 60 weight-% (preferably 30 to 50 weight-%) of at least one modified food starch, and c) 0.5 to 60 weight-% (preferably 0.5 to 30 weight-%, more preferably 0.5 to 20 weight-%, most preferably 1.0 to 10 weight-%) of at least one saccharide, and d) 35 to 75 weight-% (preferably 45 to 65 weight-%) of water, all amounts based on the total weight of the liquid formulation, whereby all amounts add up to 100 weight-%. The present invention is further directed to a process for the manufacture of such liquid formulations, as well as to beverages containing them. These beverages are also clear and color stable. | 03-05-2015 |
| 20150086686 | INSOLUBLE FIBER COMPOSITION AND METHOD FOR MAKING SAME - A composition is described that includes at least about 10% of a dietary fiber component such that at least about 50% of the dietary fiber component is provided by insoluble fiber. A method for making such a composition is also described. | 03-26-2015 |
| 20150147444 | EDIBLE COLORING COMPOSITION - The present invention provides a liquid coloring composition comprising of a coffee solution or coffee extract and an ink vehicle. The coloring composition is suitable for use as an ink in a non-impact printing device, including an ink jet type printer. The composition is composed of edible components. The invention further provides a process for applying a design to a food substrate, comprising of providing a non-impact printing device, wherein the ink cartridge or external container contains the coloring composition of the invention. | 05-28-2015 |
| 20150313270 | BEVERAGE WITH DIGESTIVE AID FUNCTIONAL INGREDIENTS AND A PROCESS OF MAKING IT - A beverage and the process for manufacturing it form part of this invention. The beverage consists of predetermined ingredients. This ready to consume product shows increased acceptability in individuals suffering from digestive ailments, due to the use of specific digestive aid ingredients in the constitution of the product. The process of manufacturing the product includes the steps of purification of water, mixing of ingredients, blending, homogenization and pasteurization of the beverage at specific process conditions. | 11-05-2015 |
| 20160037801 | Plant-Based Food Product, Composition, and Methods - A flavor stabilized hydrated texturized plant protein may be produced by infusing dehydrated texturized plant protein particles with a water solution of one or more flavors and one or more heat denaturable soluble proteins. A binding and thickening water solution, including a heat denaturable soluble protein, a gum, an insoluble food protein, and/or a starch, may be added to the flavor stabilized hydrated texturized plant protein to create a formable mass. Fat may be added to the formable mass to produce a mass of generally moist crumbly pieces, wherein the crumbly pieces are generally surrounded by the binder/thickener. The formable mass and/or one or more portions thereof containing the generally moist crumbly pieces may then be formed into one or more plant-based food products such as, e.g., a patty, a loaf, a ball, lasagna, sausage, pizza topping(s), chili, and/or other food products that normally contain small pieces of meat. | 02-11-2016 |
| 20160143329 | CAPSICUM VARIETY EXHIBITING A HYPER-ACCUMULATION OF ZEAXANTHIN AND PRODUCTS DERIVED THEREFROM - The present invention is concerned with | 05-26-2016 |
| 20160150803 | PROCESS FOR PREPARING AND FORMULATION FOR AERATED BAKED FOOD PRODUCTS AND CHOCOLATE PRODUCTS | 06-02-2016 |
| 20190142038 | METHOD TO NATURALLY BRAND A LETTUCE | 05-16-2019 |
| 426251000 | To whole nut or bean | 1 |
| 20120207889 | SYSTEM AND METHOD FOR COST-EFFECTIVE PRODUCTION OF A DEHYDRATED FOOD PRODUCT - Raw beans are hydrated in a hydration/wetting liquid (water or a broth of water and bean solids) in a stationary hydration vessel for an amount of time sufficient to obtain uniformly hydrated beans. In one embodiment, more wetting liquid than necessary is used. In this embodiment, the hydrated beans are separated from the excess wetting liquid remaining at the end of hydration, and all of the excess wetting liquid is used to hydrate subsequent raw beans. In a second embodiment, the hydration liquid is of an amount such that, at the end of hydration, the hydration vessel is substantially free of excess wetting liquid; here, the beans may be agitated during hydration so as to be maintained in uniform contact with the hydration liquid. In all embodiments, the hydrated beans are then steam cooked in a separate stationary cooking vessel that contains no wetting liquid. | 08-16-2012 |
