Class / Patent application number | Description | Number of patent applications / Date published |
426285000 | BUILDING UP UNITS FROM DIVERSE EDIBLE PARTICULATE MATERIAL TO FORM DRY PRODUCT, E.G., AGGLOMERATING, TABLETING, ETC. | 33 |
20080199574 | Procedure And Machine For Reconstituting Powders Of Vegetal Origin - An agglutinant compound and agglutinated product for reconstituting powders of vegetal origin, that allow employing a lamination or similar process, being said agglutinated product comprised of agglutinant compound and a vegetal mass formed by the powder of vegetal origin, that may range from 5-50% (mass/mass, regarding the powder mass used), with drying temperature ranging between 100-400° C., thickness between 0.05-2.50 mm and vegetal film humidity between 8 and 20%; being said agglutinant compound formed only by a mixture of polymers of hydroxylated organic acids, such as lactic acid and malic acid, and it may contain agents improving its agglutinant and sensorial properties. | 08-21-2008 |
20080317917 | Fat Granules - Granule comprising lipid powder particles having a microporous structure. | 12-25-2008 |
20090087525 | MANUFACTURING OF POLYSACCHARIDE BASED NUTRITIONAL SUPPLEMENT - A polysaccharide based nutritional supplement is made of raw materials including agaricus powder, ganoderma powder, ganoderma lucidum natural mushroom powder, yeast, soy isoflavone, water, alcohol, minerals, vitamins, and milk sugar that are uniformly mixed with appropriate proportions and then mixed with a liquid mixture of water and alcohol in appropriate proportions to carry out mincing and mixing/stirring operation, followed by slow drying to convert the powders into dried pellets, which are then subjected to sizing/shaping operation to form uniformly-sized particles. The uniformly-sized particles are then coated with | 04-02-2009 |
20090098261 | A PREPARATION METHOD OF PROTEIN EXTRACTS FROM RICE BRAN - The present invention relates to a preparation method of protein extracts from rice bran which is comprising a process of pre-treating rice bran; producing de-fatted rice bran by removing fat from the pellet; a process of extracting protein from the de-fatted rice bran, generating protein solution; and a process of precipitating protein from the protein solution to obtain final protein extracts from rice bran.
| 04-16-2009 |
20090252844 | HIGH FIBER PASTA - A high fiber pasta and its method of manufacture are provided. The method includes the formation of a partially reconstituted high fiber wheat flour component (HFWFC), which includes dry combining a low-moisture-content fiber source (LMFS) into the host/carrier in an amount which provides a substantially homogenous mixture throughout the host/carrier, and dry blending into the homogeneous mixture at least one grain-based binder and a grain-based texturizer each having a moisture content greater than the LMFS. | 10-08-2009 |
20090304882 | SPARKLING AGGLOMERATED SWEETENER, AND METHOD OF MAKING IT - A low calorie sweetener composition includes large sucrose crystals and agglomerated particles each containing a high intensity sweetener, a plurality of small sucrose crystals and a binder. The composition may have about one half the bulk density, and about one half the calories on a volume basis, of standard table sugar. The composition typically has a sparkling appearance that causes it to resemble common table sugar, and it may be used in such applications as baking and for sweetening drinks such as coffee, tea, and the like. | 12-10-2009 |
20100003384 | EFFERVESCENT POWDER FORMULATION FOR BEVERAGES AND ITS USE - Effervescent powder formulation having self-refrigerant power that consists of a mixture of sodium bicarbonate, citric acid, and tartaric acid, useful for obtaining an instant sparkling beverage | 01-07-2010 |
20100209572 | PROCESS FOR PRODUCING A PRODUCT FOR FEEDING ANIMALS - Process for producing a product for feeding animals comprising a first step of producing kibbles for therapeutic purpose through a first step of providing at least one thickener component in form of powder, at least one hydrophilic mineral in form of powder and at least one therapeutic substance in form of powder for curing animals, containing thermolabile and/or oxide-reducing active ingredients; a step for mixing such ingredients, aimed at homogenising such ingredients together; and a step for dry-pressing mixed powders to obtain compact agglomerates in form of kibbles, for therapeutic purpose, having lipophile characteristics and comprising a moisture percentage lower than 6%. The process also comprises a step for producing kibbles for nutritional purpose by means of extrusion starting from a mixture, a step for coating with fat, wherein the latter kibbles are coated with fat on the surface, a mixing step, wherein the kibbles for therapeutic purpose are mixed at percentages comprised between 5 and 15% to the kibbles for nutritional purpose, for uniform distribution therein
| 08-19-2010 |
20100209573 | GRANULATED SEASONING SALT AND PREPARATION METHOD THEREOF - The present invention relates to a granulated seasoning salt and a preparation method thereof, characterized by using a gelatinized tapioca starch solution as a binder and an anti-caking agent. The granulated seasoning salt according to the present invention is prepared by using a gelatinized tapioca starch solution as a binder and an anti-caking agent to solve the problem such as caking property due to moisture absorption. Thus, the prepared seasoning salt has high binding capacity and stability, does not turn brown, is rapidly eluted, and can be stored for a long period of time without dissociation of the mixed materials. | 08-19-2010 |
20100221396 | Protein crisps and method of manufacturing same - A whey protein crisp comprised of whey protein isolate, whey protein concentrate, and a binder, dry blended and mixed with water and introduced into an extruder which forms tubular whey protein strips which are cut to size and then dried. The protein crisp may optionally include a flavoring and/or a sweetener. | 09-02-2010 |
20110052771 | PROCESS AND PRODUCT - Process for producing a chocolate or chocolate-like product comprising mixing together components of chocolate or chocolate-like product to give a flowable powder mixture, and feeding the flowable powder mixture to a roller compactor whereby the powder mixture is compressed to give the chocolate or chocolate-like product. The process can produce a chocolate or chocolate-like product comprising a compressed mass of particles of chocolate components. | 03-03-2011 |
20110097458 | FOAMING COFFEE COMPOSITION - The present invention provides a foaming instant coffee composition comprising particles having a bulk density of from 0.16 to 0.45 g/cm | 04-28-2011 |
20110250327 | Intermediate Moisture Bar Using A Dairy-Based Binder - A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base. | 10-13-2011 |
20120003366 | AUTOMATED EQUIPMENT FOR HYDRATION, MIXING AND DELIVERY OF ALGINATE TO A PELLET FORMING DEVICE - The present invention provides methods and devices for the preparation and delivery of retention and lubricant agents to ingredients to be pelletized through a forming device such as a pellet mill, extruder or otherwise. Through the features of the present invention, a continuous supply of retention and lubricant agent is prepared and delivered to a forming device, which may be automated based upon calculated or measured need of the retention and lubricant agent. In one embodiment, these and other advantageous features are based upon a unique device configured for automated hydration and delivery of alginate to a forming device based upon one or more conditions of the device, forming device or both. | 01-05-2012 |
20120003367 | DIETARY FIBER COMPOSITION - The present invention provides a chewable composition containing granules of water-soluble dietary fiber. The chewable composition has highly agreeable organolpetic properties and is consumable without the need of an ingestion aid. | 01-05-2012 |
20120082769 | EFFERVESCENT TABLET FOR USE AS AN ADDITIVE IN HOT COFFEE OR HOT WATER AND METHOD OF MAKING SAME - An effervescent tablet for direct use as an additive in hot coffee or hot water includes one or more creamer additives, pH stabilizing agents, effervescence agents, and solubility agents. In one embodiment, the tablet includes dry coffee and, in another embodiment, the tablet excludes it. The creamer additive(s) may be dairy and/or non-dairy. The effervescence agent(s) includes sufficient effervescence to separate the tablet upon placement of the tablet in the hot coffee or water and, in one embodiment, to further create foam on the surface of the coffee so as to yield an instant frothy latte or cappuccino. The pH stabilizing agent(s) stabilizes a pH of the coffee and the solubility agent(s) facilitates expeditious dissolution of the tablet in the coffee or water. Various other ingredients and agents may be included in the tablet to enhance flavor, improve mouth feel, enhance foam production, or achieve other desired characteristics or results. | 04-05-2012 |
20120213898 | ATTRACTIVE FORCE PACKING - Methods, compositions and systems having a first set of materials and a second set of material. The second material provides an attractive force between components of the first set of materials. The composition comprising the first and second material having one or more predetermined properties selected from the group consisting of material coordination, material distribution, density and porosity. | 08-23-2012 |
20120269939 | Cereal Binder Compositions and Methods for Making Cereal Bars and Cereal Clusters - Disclosed are cereal binder compositions having reduced carbohydrate content as compared to present carbohydrate binders. Also disclosed are methods for producing agglomerated cereal products using binders comprising a substantially gluten-free protein in combination with carbohydrate. | 10-25-2012 |
20120269940 | SYSTEM AND PROCESS FOR PRODUCING AGGLOMERATED POTATO PRODUCT - A system and process for producing an agglomerated potato product from dried flakes and/or granules, and pre-blended dry and wet ingredients. The system and process include pre-blending of dry and wet ingredients such as salt, powdered milk, butter flavors, with warm water and/or oil, followed by mixing with dry potato flakes or the like to produce an agglomerated potato product having a crumbly consistency. This product is delivered by an auger to a conveyor for passage beneath a rotary driven roller for converting the product into a thin layer of small agglomerate type particles which are then delivered to a fluidized bed dryer for reducing the moisture content of the agglomerated potato product to about 6-8%. The resultant dried, agglomerated potato product has a generally granular consistency and is suitable for long-term storage preparatory to finish preparation by water addition to provide a flavorful potato product. | 10-25-2012 |
20130071528 | Raw Bone Product and Method - A raw bone product including ground raw bone compressed into a mass, wherein the ground raw bone has been subjected to a hydrostatic pressure of at least 4000 atm for a predetermined amount of time, and wherein the mass is maintained at a temperature of at most 40° F. | 03-21-2013 |
20130149420 | Methods and Devices for Forming Articles - The present invention relates to methods and devices for the formation of articles, for example pelletized articles, for use as animal feed or otherwise. In one exemplary embodiment, the present invention provides a process of forming animal feed. The process includes forming a mixture of hydrated alginate. The process further includes forming a mixture of ingredients to be pelletized, the mixture of ingredients being placed in a preconditioning chamber of a forming device. The process further includes atomizing and injecting the hydrated alginate into the preconditioning chamber to coat the mixture of ingredients. The process still further includes pelletizing the mixture of alginate coated ingredients, wherein the volume of atomized hydrated alginate applied to the mixture of ingredients is based upon one or more characteristics of the ingredients, one or more operating conditions of the forming device or both. | 06-13-2013 |
20130209632 | METHOD OF SINTERING A COMPOSITION - The present invention relates to a method of sintering at least two powdered compounds with different water activities and glass transition temperatures keeping the total water content constant. The method allows sintering of two materials in a closed environment wherein the structure of one material is kept intact. | 08-15-2013 |
20130295249 | GRANULATED FOOD PRODUCT - A granulated food product comprising plant material from one or more aromatic plants, a meaty base and an osmotic agent, and a method for preparing a granulated food product comprising milling plant material from one or more aromatic plants together with a meaty base, mixing the milled material with an osmotic agent to form a viscous mixture, granulating the viscous mixture, and drying the granules. | 11-07-2013 |
20140017367 | METHOD FOR PRODUCING SOLID MILKS - The present invention relates to a method for producing solid milks and to the products obtained with the aid of this method. The method for producing solid milks according to the invention comprises the following steps:—compressing milk powder at a compression speed between 110 and 200 mm/s to obtain a solid unit,—moistening the solid unit by spraying an amount of water between 0.1 and 8 mg/cm | 01-16-2014 |
20140017368 | SOLID MILKS AND METHOD FOR PRODUCING SOLID MILKS - The invention relates to a method for producing solid milks and to the products obtained with the aid of this method. The method comprises a compression step, then a moistening step, then a drying step. The compression step is carried out with a compaction ratio comprised between 50% and 80%. In the moistening step, water is sprayed on the outside surface of the said compressed and solid milk unit with an amount comprised between 0. mg and 8 mg per cm | 01-16-2014 |
20140017369 | SOUP COMPACTS - Soup compacts and a method of manufacturing said compacts. The soup compact of the invention contains 70% to 100% by weight of a soup powder and 0 to 30% by weight of pelletizing additives, the compact being in the form of a solid unit of homogeneous composition that presents a crust of thickness lying in the range 10 μm to 1 mm. Optionally, the compact presents at least one morsel on its surface. | 01-16-2014 |
20140023760 | SYSTEM AND METHOD FOR PROCESSING COTTON GIN TRASH INTO RUMINANT ANIMAL SUPPLEMENTAL FEED - A system and method for converting gin trash to a pelletized feed or supplemental feed for ruminant animals. Such a system or method may include removal of a substantial portion of the immature cotton fiber content from the gin trash in order to ensure the consistency of the pellets produced. The processed gin trash may be mixed with cottonseed meal and corn. The amount of cottonseed meal added may be selected such that the pellets are digestible by ruminant animals, but not non-ruminant animals. The amount of cottonseed meal added may be further selected such that the gossypol content of the pellets results in adverse health effects to non-ruminant animals if ingested. | 01-23-2014 |
20140044844 | WATER SOLUBLE NUTRITIONAL COMPOSITIONS COMPRISING CEREAL BETA-GLUCAN AND RESISTANT STARCH - Disclosed are nutritional compositions comprising agglomerated and/or co-dried particles comprising a cereal beta-glucan and a resistant starch. The agglomerated and/or co-dried particles improve the cold water solubility of the nutritional compositions. The nutritional compositions may be dryblended powdered nutritional compositions including the agglomerated and/or co-dried particles and optionally a | 02-13-2014 |
20140120222 | BOUILLON TABLET PROCESS - A process for preparing a bouillon tablet having two or more layers comprising the steps (a) forming a first layer of the tablet comprising a mixture of two or more of salt, taste enhancer, sugar, and fat (or oil), (b) forming a second layer of the tablet by adding to the first layer a mixture comprising one or more of herbs, garnishes, vegetable pieces, and spices; and (a) compressing the two layers to form the tablet, where the tablet is formed using a rotary double-punch press. | 05-01-2014 |
20140134309 | METHOD FOR MANUFACTURING SOLUBLE COFFEE TABLETS - The invention relates to a method for manufacturing a soluble coffee tablet comprising the following successive steps: a. Taking a quantity of a coffee composition comprising coffee, wherein the coffee consists of soluble coffee particles; b. Compaction of the coffee composition to form a compacted coffee product of three-dimensional form; c. Moistening of said compacted coffee product to moisten the exterior surface of the compacted product; d. Drying of the moistened compacted product to form the soluble coffee tablet. Such a method makes it possible to form a soluble coffee tablet having an internal part and an external part entirely surrounding the internal part, with the external part having a greater density than the density of the internal part. The internal part is a porous core promoting the dissolution of the tablet and the external part forms a thick hardened crust with a density greater than the density of the core, thus increasing the mechanical resistance of the tablet. | 05-15-2014 |
20140370169 | PELLETS COMPRISING STARCH - The invention relates to pellets comprising starch and further comprising protein. A process to make pellets of the present invention is also disclosed. Further, use of the pellets as an ingredient to make food-, pet food- and feed compositions is also disclosed: the pellets can be ground and mixed with other ingredients to make food-, pet food- or feed compositions. In particular, use of the pellets to make -fish feed compositions is disclosed. | 12-18-2014 |
20160120202 | METHOD FOR MANUFACTURING SOLUBLE COFFEE TABLETS - The invention relates to a method for manufacturing a soluble coffee tablet comprising the following successive steps: a. Taking a quantity of a coffee composition comprising coffee, wherein the coffee consists of soluble coffee particles; b. Compaction of the coffee composition to form a compacted coffee product of three-dimensional form; c. Moistening of said compacted coffee product to moisten the exterior surface of the compacted product; d. Drying of the moistened compacted product to form the soluble coffee tablet. Such a method makes it possible to form a soluble coffee tablet having an internal part and an external part entirely surrounding the internal part, with the external part having a greater density than the density of the internal part. The internal part is a porous core promoting the dissolution of the tablet and the external part forms a thick hardened crust with a density greater than the density of the core, thus increasing the mechanical resistance of the tablet. | 05-05-2016 |
20160183572 | SHAPABLE FOOD SEASONING - A food kit may include a food item, a shaped food seasoning product, and a container. In some examples, the shaped food seasoning product defines a three-dimensional shape and includes a binder material binding the shaped food seasoning product together to define the three-dimensional shape and seasoning. The seasoning may form greater than 20 weight percent of the shaped food seasoning product. The container may enclose the food item and the shaped food seasoning product so that the food item and the shaped food seasoning product are contained inside the container. During use, a consumer may transfer the contents of the food kit to a cooking container and add liquid to the container, causing the shaped food seasoning product to dissolve and release the seasoning bound in the seasoning product. | 06-30-2016 |