| Class / Patent application number | Description | Number of patent applications / Date published |
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| 426327000 | Including step of lowering temperature to or below 32 degrees F. or treatment at or below 32 degrees F. | 17 |
| 20100047413 | METHOD OF USING AMPHIPHILIC MULTIBLOCK COPOLYMERS IN FOOD - The present patent discloses a method of processing food in a manner so that the processed food can be stored in freezer or other similar environment for an elongated period of time with reduced amount of freezer burns or undesirable ice crystal formation, in a manner so as to maintain food freshness over a longer period of time, or in a manner so as to prevent protein aggregation over an elongated period of time. An embodiment of this method uses amphiphilic multiblock copolymers, such as poloxamer, meroxapols, poloxamines or polyols in such food processing and handling. | 02-25-2010 |
| 20100136188 | FROZEN NON-WATER-WASHED OR WATER-WASHED AT LOW LEVEL MINCED FISH MEAT - Providing a frozen non-water-washed or water-washed at low level fish meat with suppressed freezing denaturation, from a fish species generally never used without water-wash. Biological iron, iron-containing substances and/or biological reducing substances in the fish meat are oxidized. A frozen non-water-washed or water-washed at low level fish meat made from minced fish meat or the dehydrated minced fish meat, where one or more cryoprotectants have been added and the decomposition of trimethylamine-N-oxide is suppressed through oxidation. Preferably, the fish meat is put in contact to oxygen under agitation of the fish meat, to thereby suppress trimethylamine-N-oxide decomposition, to which are added cryoprotectants for freezing. A frozen product of non-water-washed or water-washed at low level fish meat, where salts have been added for such agitation, followed by agitation. A fish paste product from the frozen product as the raw material. | 06-03-2010 |
| 20100151096 | INHIBITION OF ICE CRYSTAL GROWTH - Antifreeze polypeptides, antifreeze compositions including the polypeptides, nucleotides encoding the antifreeze polypeptides, methods of making antifreeze compositions, and methods of inhibiting ice crystal growth are provided herein. The peptides are based on the primary sequence of collagen and include those having a molecular weight between about 500-7000 Da. The peptides preferably include cationic polypeptides. The methods of making antifreeze compositions include digesting collagen or gelatin into hydrolysates with peptides having molecular weights between about 500-7000 Da. The digestions are performed with proteases and/or non-enzymatic hydrolysis. The methods of inhibiting ice crystal growth include adding the antifreeze polypeptides or compositions described herein to a composition to be frozen. The methods may be used to inhibit ice crystal growth in frozen food products. | 06-17-2010 |
| 20100159094 | Process for the Preparation of Ready to Cook Food Products - A process for preparation of KOFTA comprising steps of boiling potato and vegetables etc, mixing with binder such as gram flour and salt, spices, condiments etc to obtain a mixture subjected to freeze drying and/or vacuum frying. A process for preparation of lentil/cereal/vegetables preparation comprising steps of soaking, boiling, freeze drying and vacuum frying. A method of preparing snack comprising steps of partially cooking the snack followed by vacuum frying. Further, this invention is directed to paneer preparation comprising of paneer, vegetable, spices and flavourings. A KOFTA preparation comprising of KOFTA, vegetable, spices and flavourings. A curry masala preparation comprising of vegetable, spices and flavourings. The ingredients are freeze dried and/or vacuum fried wherever required. | 06-24-2010 |
| 20100278983 | COMPOSITION OF MONASCUS FERMENTED PRODUCT WITH A FUNCTION THAT REDUCES BODY FATNESS FORMATION AND THE METHOD FOR MANUFACTURING THE SAME - The present invention discloses a composition of | 11-04-2010 |
| 20110014334 | Treatment of Produce - There is provided a method of treating produce comprising the step of exposing said produce to an atmosphere containing | 01-20-2011 |
| 20120021106 | AERATED FOOD PRODUCTS AND METHODS FOR PRODUCING THEM - An aerated food product comprising hydrophobin and a surfactant is provided, the aerated food product containing a population of gas bubbles, wherein at least | 01-26-2012 |
| 20120121775 | Constructed non-dairy creams - 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 |
| 20120213899 | PROCESS FOR PRODUCING FROZEN CONFECTIONERY PRODUCTS - A process for producing a frozen confectionery product comprising a frozen composition which contains inclusions in the form of frozen particles is provided, the process comprising: preparing a mix of ingredients having a total solids content of from 5 to 25% and containing from 0.2 to 2.0 wt % of one or more stabilisers; optionally pasteurising and/or homogenising and/or ageing the mix; freezing the mix to form frozen particles in a fragmented ice maker comprising a refrigerated barrel and a screw auger; and dosing the frozen particles into the frozen composition. | 08-23-2012 |
| 20130071529 | FROZEN PRODUCTS - A frozen composition is provided which includes hydrophobin. Also provided is the use of hydrophobin in inhibiting ice crystal growth and/or modifying ice crystal habit in frozen food products. | 03-21-2013 |
| 20130149421 | AERATED FROZEN PRODUCTS - An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture. | 06-13-2013 |
| 20140030403 | Stabilized masticated frozen dessert - A process for preparing a frozen dessert having stabilized ice crystals to imitate the taste of ice cream, which process comprises: (A) providing a KEY ingredient, (B) adding a freeze inhibitor, in suitable amounts, and adequate sweetness to attain a stabilized starting freezing point of about 27° F. and melting point at about 17° F.; (C) adding a stabilizer in suitable amounts to create a microcrystalline ice particles; (D) rapidly freezing the mix until frozen solid at the temperature at which ice cream freezes; (E) masticating the frozen product to yield a soft serve dessert product for immediate consumption, said product having a contantometer rate significantly less than that of prior art desserts. | 01-30-2014 |
| 20140186502 | Method and System for Treating Food Items with an Additive and Solid Carbon Dioxide - Embodiments of the invention generally provide methods and systems that distribute an additive in solid carbon dioxide in an interior of food processing equipment. The additive may be injected into a flow of liquid carbon dioxide upstream of an expander at or adjacent to the interior. Injection of the additive into the interior may be alternated with directing a flow of expanded carbon dioxide into the interior. In some embodiments, the freezing point of the additive with or without a diluent composition and/or additive(s) is lower than a temperature of the liquid carbon dioxide. | 07-03-2014 |
| 20140287114 | CRYSTALLIZATION RESISTANT FROZEN FOOD PRODUCTS - The present invention relates to method for reformulating a frozen, food product to minimize growth of ice crystals. | 09-25-2014 |
| 20140370173 | FROZEN CONFECTIONS WITH IMPROVED HEAT SHOCK STABILITY - The present invention relates to a process for improving the heat shock resistance of frozen confections which comprises adding protein aggregates in the form of fibrils to a homogenized and pasteurized mix for frozen confection, before freezing the mix. | 12-18-2014 |
| 20150079254 | POLYPEPTIDES COMPRISING AN ICE-BINDING ACTIVITY - The present invention relates to novel polypeptides comprising an ice-binding capability resulting in an ice crystal formation and/or growth reducing or inhibiting activity. The present invention also relates to an edible product and to a solid support comprising the novel polypeptide. Furthermore, the present invention also relates to a method for producing the novel polypeptide and to different uses of the novel polypeptide. | 03-19-2015 |
| 20160073648 | FOOD HYGIENE METHOD AND FOOD PRODUCT - The invention relates to process for reducing the number of viable microorganisms present on the surface of meat, especially poultry. The process comprising the steps of rapidly cooling the surface membrane of a contaminated meat item to a sequence of temperatures sufficient to reduce the number of viable bacteria, whilst at the same time retaining in the muscle meat the organoleptic and nutritional qualities of fresh meat. | 03-17-2016 |
