Class / Patent application number | Description | Number of patent applications / Date published |
426615000 |
Plant material is basic ingredient other than extract, starch or protein
| 584 |
426590000 |
Beverage or beverage concentrate
| 540 |
426549000 |
Basic ingredient is starch based batter, dough product, etc.
| 381 |
426601000 |
Fat or oil is basic ingredient other than butter in emulsion form
| 358 |
426580000 |
Basic ingredient lacteal derived other than butter substitute in emulsion form
| 279 |
426548000 |
Noncarbohydrate sweetener or composition containing same
| 245 |
426573000 |
Gels or gelable composition
| 204 |
426534000 |
Flavor per se, or containing flavor or flavor improver of identifiable organic chemical constitution
| 203 |
426564000 |
Foam or foamable type
| 167 |
426541000 |
Containing antioxidant or antioxidant per se
| 141 |
426656000 |
Protein, amino acid, or yeast containing
| 122 |
426658000 |
Carbohydrate containing
| 105 |
426648000 |
Nutritional or dietetic supplement, including table salt
| 104 |
426641000 |
Animal derived material is an ingredient other than extract or protein
| 96 |
426589000 |
Soup, sauce, gravy or base
| 72 |
426650000 |
Flavor or flavor adjunct, acidulant or condiment
| 57 |
426532000 |
With biocide or biostat
| 36 |
426655000 |
Extract
| 27 |
426540000 |
Specific dye or pigment per se or compositions containing same
| 26 |
426654000 |
Stabilizing or preserving agent or emulsifier other than organophosphatide
| 24 |
426614000 |
Poultry egg is basic ingredient
| 22 |
426533000 |
Reaction flavor per se, or containing reaction flavor improver of unknown or undefined chemical constitution
| 17 |
426600000 |
Hop derived ingredient, including hopping of wort
| 10 |
426561000 |
Gas or gas generating agent per se
| 9 |
426652000 |
For use with meat, poultry or seafood
| 7 |
426653000 |
For use with batter, dough or baked goods | 4 |
20100047431 | Bagel product and process for producing a bagel product - A method for making a hollow bagel product, including the steps of providing dough, sheeting the dough to a desired thickness, stamping ring-shaped pieces from the dough to form a stream of dough pieces, proofing the ring-shaped dough pieces and baking the proofed ring-shaped dough pieces in a conveyorized tunnel even at a temperature and for a time sufficient to cause the dough to blister between an outside diameter and an inside diameter of each ring-shaped section so as to form a hollow bagel. | 02-25-2010 |
20140141151 | SYSTEM AND METHOD FOR PRODUCING A COMESTIBLE BAKED PRODUCT IN COMPLEX SHAPES USING CAST MOLDING - A system and method for producing a comestible baked product in complex shapes using cast molding. Embodiments generally include a first part and a second part, the first part being made up of at least two or more component pieces, then, the first part is detachably coupled to the second part creating an outer surface and an inner surface which create a contiguous internal hollow space that extends from the first piece to the second piece in the form of a three dimensional shape, and a means for supporting the unitary mold in a special and beneficial baking orientation. | 05-22-2014 |
20150147459 | SODIUM STEAROYL LACTYLATE PREPARATIONS - Provided is a sodium stearoyl lactylate preparation having high solubility (excellent dispersibility) in water at 20° C. and excellent effects of improving the easiness of loosening noodles and improving the texture of noodles. In particular, provided is a sodium stearoyl lactylate preparation of which the dried residue weight measured, by Dispersibility Test 1, as an evaluation index of dispersibility is less than 1.4 g, Dispersibility Test 1 comprising the following steps 1) to 3):
| 05-28-2015 |
20160007635 | POWDER COMPOSITION | 01-14-2016 |
426662000 |
Organophosphatide | 3 |
20090074942 | GRANULAR LECITHINS, GRANULAR LYSOLECITHINS, PROCESS FOR THEIR PRODUCTION AND COMPOSITIONS CONTAINING THEM - There is disclosed a granular lecithin and the use in many applications, such as nutraceutical compositions. Also disclosed is a process for producing granular lecithins and compositions containing lecithins. | 03-19-2009 |
20110003067 | SOYBEAN VARIETY A1016498 - The invention relates to the soybean variety designated A1016498. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016498. Also provided by the invention are tissue cultures of the soybean variety A1016498 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016498 with itself or another soybean variety and plants produced by such methods. | 01-06-2011 |
20110212252 | PLANTS AND SEEDS OF SPRING CANOLA VARIETY SCV431158 - The invention relates to a novel canola line designated as SCV431158. The invention also relates to the seeds, the plants, and the plant parts of canola line SCV431158 as well as to methods for producing a canola plant produced by crossing canola line SCV431158 with itself or with another canola line. The invention also relates to methods for producing a canola plant containing in its genetic material one or more transgenes and to the transgenic canola plants and plant parts produced by those methods. The invention further relates to canola lines or breeding lines and plant parts derived from canola line SCV431158, to methods for producing other canola lines or plant parts derived from canola line SCV431158 and to the canola plants, varieties, and their parts derived from use of those methods. The invention additionally relates to hybrid canola seeds, plants, and plant parts produced by crossing the line SCV431158 with another canola line. | 09-01-2011 |
426539000 |
Bleach per se or composition containing same | 2 |
20100323078 | SHELF STABLE LIQUID WHITENER AND PROCESS OF MAKING THEREOF - A shelf-stable, liquid whitening composition having a whitening agent and a stabilizing system are disclosed. The stabilizing system includes a gum component, preferably of a mixture of two different gum, present in an amount sufficient to suspend the whitening agent in the liquid whitening composition and in an aqueous media to which the liquid whitening composition is added, an emulsifier in an amount sufficient to maintain emulsion stability in the liquid whitening composition and in the aqueous media, and a cellulose component, preferably of a blend of a microcrystalline cellulose and carboxymethylcellulose blend, in an amount sufficient to help maintain suspension and emulsion stability of the liquid whitening composition alone and in the aqueous media. The stabilizing system maintains the liquid whitener in a homogeneous state for at least about 9 months at ambient temperatures, and further maintains the whitening composition in suspension when added to the aqueous media. | 12-23-2010 |
20130216676 | DEOXIDIZING AGENT FOR EDIBLE OILS AND METHOD OF REGENERATING A USED EDIBLE OIL BY USING THE SAME - A deoxidizing agent for edible oils, comprising carbonate group-containing magnesium hydroxide particles represented by the following formula (1) and having a BET specific surface area of 80 to 400 m | 08-22-2013 |
Entries |
Document | Title | Date |
20080280001 | Natural Layer Mineral Granulates and Method For the Production Thereof - The invention relates to a process for producing granules and to a granule obtained by the process. In the process, a clay material is used which has a specific surface area of more than 150 m | 11-13-2008 |
20090110795 | FOOD PORTIONS FOR SNACK TRAYS - A snack-slice loaf of a food product and a method for providing food portions for snack trays in which the snack-slice loaf may include multiple overlying subunits. The overlying subunits are produced by sectioning a food block using cutting and sub-cutting, or perforation. The sectioned subunits can directly be placed into a food receptacle adapted to receive the sectioned subunits, without adding or subtracting food layers. The sectioned subunits may include stacks of processed cheese. | 04-30-2009 |
20090148578 | AMORPHOUS SILICON POWDER AND ITS PRODUCTION METHOD - A production method of amorphous silicon oxide powder comprises a step of preparing a wood, agricultural crop or plant containing hexose and/or pentose and silicon oxide as a starting raw material, a step of hydrolyzing the starting raw material with nitric acid, hydrochloric acid, sulfuric acid, phosphoric acid or organic acid to reduce a content of the hexose to 10% by weight or less and/or a content of the pentose to 20% by weight or less, and a step of burning residue yielded in the hydrolyzing step at a temperature of 400° C. to 1200° C. | 06-11-2009 |
20090220661 | MICROPOROUS CRYSTALLINE MATERIAL, ZEOLITE ITQ-37, PREPARATION METHOD AND USE - The present invention relates to a microporous crystalline material characterized in that it has the following chemical composition in the calcined from: | 09-03-2009 |
20100047425 | Scoop Cutter and Method for Producing Shaped Food Products - A scoop cutter and method for producing shaped food products. A rotating arcuate blade with a cutting edge on at least one side works in conjunction with a thickness spacing sphere to produce a shaped food product having three dimensions. As food product in the form of non-sticky, low tact dough, or raw or whole fruits and vegetables comes into contact with the thickness spacing sphere, the blade slices it, creating shaped food products with uniform thickness. The width to depth ratio of the shaped food product is adjustable depending on the desired texture and size. | 02-25-2010 |
20100062130 | PACKAGE ASSEMBLY FOR ON-DEMAND MARINATION AND METHOD FOR PROVIDING THE SAME - A package assembly including a first package a second package is provided. The first package can contain two or more compartments. A first compartment can substantially contain the second package and a second compartment can substantially contain a food product, such as a meat. The second package can contain a food additive, such as a marinade. Although substantially contained within the first compartment of the first package, the second package includes a reputable seal located proximate the second compartment of the first package. Applying pressure to the first compartment and, thus, the second package can break the rupturable seal to distribute the food additive from the second package to the food product in the second compartment. The first package can include a perimeter hard seal configured to withstand the pressure and, thus, prevent the leaking of any of the food product or the food additive from the first package during the distribution of the food additive. | 03-11-2010 |
20100215821 | METAL SOAP FOR ADDITION TO FOOD AND PROCESS FOR PRODUCTION THEREOF - There are provided a metal soap which is useful as a food additive to be added to various foods for the purposes of improving a fluidity, an anti-bridging property, a low moisture absorption property and feel upon eating of foods, and has a less adverse influence on the foods, as well as a process for producing the metal soap. The metal soap for a food additive is constituted of a fatty acid calcium salt or a fatty acid magnesium salt having 6 to 24 carbon atoms which is obtained by a double decomposition method, and a water dispersion containing the metal soap in an amount of 2% by mass exhibits a pH of not less than 6 but less than 7. The process for producing the metal soap for a food additive includes the steps of reacting 1 mol of a fatty acid having 6 to 24 carbon atoms with not less than 0.9 mol but less than 1 mol of a monovalent basic compound to obtain a fatty acid basic compound salt; and reacting the fatty acid basic compound salt with a calcium salt or a magnesium salt in an aqueous medium. | 08-26-2010 |
20110165301 | MIXTURE OF CHIPS AND METHOD FOR PRODUCING SAME - A method for producing dehydration products, in particular chips with which the color and the flavor are retained to a large extent comprises a final dehydration step or drying step, respectively, wherein products, such as chips, with a water content of at most 15% by weight are dehydrated at temperatures below 80° C. using a dehydration means. Preferred dehydration means are also products like chips wherein these products have been dried to a water content of preferably less than 2% by weight, in particular about 1% by weight or less. This method is e.g. well suited for the production of compositions comprising meat chips and/or vegetable chips with potato chips and/or cereal chips. | 07-07-2011 |
20110189365 | Product and process for cryopreservation of marine aquarium foodstuffs - A method for preserving marine aquarium foodstuffs such as zooplankton crustaceans, gelatinous organisms, vertebrate and invertebrate larvae and eggs, shellfish, mollusks, fish and fish roe, oysters and clams, and sea urchins, wherein a supersaturated saline solution is prepared from reverse osmosis deionized water and marine salt, said solution is chilled to a low temperature, and said foodstuffs are immersed into said solution such that moisture is withdrawn from said foodstuffs via osmosis. The resulting product may then be stored and shipped at low temperatures for subsequent rehydration and use as a food product for a salt water aquarium ecosystem. | 08-04-2011 |
20110212239 | PROCESS AND SYSTEM FOR DRYING AND HEAT TREATING MATERIALS - This invention discloses systems and methods for conversion of high moisture waste materials to dry or low moisture products for recycle or reuse. The equipment systems comprise a gas turbine generator unit (preferred heat source), a dryer vessel and a processing unit, wherein the connection between the gas turbine and the dryer vessel directs substantially all the gas turbine exhaust into the dryer vessel and substantially precludes the introduction of air into the dryer vessel and wherein the processing unit forms the dried material from the dryer vessel into granules, pellets or other desired form for the final product. Optionally, the systems and methods further provide for processing ventilation air from manufacturing facilities to reduce emissions therefrom. | 09-01-2011 |
20110256290 | A GLYCEROL DERIVED MATERIAL - A method of producing a solid glycerol derived material includes the steps of combining glycerol with a metal oxide, the glycerol having a water content of between about 5 and 50%, and the rate of combination of the glycerol and the metal oxide and the amount of the metal oxide being selected so that at least part of the water present in the glycerol reacts with the metal oxide in an exothermic reaction and at least part is driven off by heat produced in the exothermic reaction to produce the solid glycerol derived material. | 10-20-2011 |
20110300281 | Method for Producing Fatty Acid Esters of Monovalent or Polyvalent Alcohols Using Special Hydroxy-Functional Quaternary Ammonium Compounds as Catalysts - The present invention relates to a method for producing fatty acid esters from fats and/or oils of biogenic origin by transesterification with monovalent or polyvalent alcohols in the presence of a special hydroxy-functional quaternary ammonium compound as the catalyst. | 12-08-2011 |
20120058235 | SEED OIL COMPOSITIONS - The present invention is directed to seed oil compositions that can be used for cooking and frying applications. These oil compositions of the present invention have advantageous stability characteristics. In some embodiments, the oil compositions have a low concentration of α-linolenic acid. | 03-08-2012 |
20120141646 | STERILIZER FOR FOODS - Disclosed is a sterilizer for foods, which contains calcinated calcium or calcium hydroxide and has a higher sterilizing activity than conventional sterilizers. The sterilizer is made up of an aqueous solution or an aqueous dispersion prepared by blending calcinated calcium or calcium hydroxide, ethanol, and sodium lactate. | 06-07-2012 |
20120258228 | PROCESS FOR PRODUCING AUTOCLAVED FOODSTUFFS IN A CONTAINER FORMED FROM A FLAT COMPOSITE HAVING A COLORED CROSS-LINKED OUTER POLYMER LAYER OBTAINABLE BY MEANS OF HIGH PRESSURE - The invention relates to a process for the preparation of a closed container ( | 10-11-2012 |
20120328754 | Impact-Modified Polypropylene Composite - An impact-modified polypropylene composite is made by mixing from 65 to 97 weight parts polypropylene having a glass transition temperature of greater than −25° C., from 3 to 35 weight parts propylene-based elastomer having a density of from 0.860 g/cc to 0.875 g/cc, a melting point of from 130° C. to 170° C., a glass transition temperature of from −35° C. to −25° C., and a melt flow rate of from 3.0 to 15.0 g/10 minutes, and from 0.1 to 20 weight parts of exfoliated silicate platelets. | 12-27-2012 |
20130156921 | Apparatus for Preserving Cooked Food Palatabiliyt - The rate of degradation of a cooked food product that is maintained at an elevated temperature can be reduced by the use of an encapsulated environment food holder. The encapsulated environment is a small, airtight or semi-airtight containment vessel that retains compositions that escape from a cooked food product over time. The volume of an encapsulated environment is greater than one hundred percent but less than one-thousand percent of the cooked food product volume. By holding single servings or portions of a cooked food product in a small, encapsulated environment palatability or taste of a cooked food product can be extended. | 06-20-2013 |
20130330456 | Substrate Structure Duct Treatment System and Method for Ingestible Product System and Method - A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure duct operations including flowing one or more fluids through one or more ducts to treat at least in part the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure. | 12-12-2013 |
20140072688 | Metering The Disposition Of A Food Product Into Cavities Forming A Pellet - A process for metering the disposition of a food product into cavities forming a pellet. The cavities are defined in a conveyor as individual cavities. Each cavity defines a specific volume. The process includes supplying a quantity of food product in a supply chamber which includes a plurality of nozzles aligned above the conveyor. The nozzles are aligned with a predetermined portion of the cavities. A predefined supply of food product is dispensed and metered through each nozzle. The food product is dispensed through the nozzles into the cavities without exceeding the specific volume of the cavity. The food product is frozen into an individual quick frozen pellet starting immediately upon disposition in one of the cavities. The step of metering the predefined amount of food product includes metering a predetermined weight of the food product. | 03-13-2014 |
20140154384 | SYSTEM AND METHOD FOR DISPENSING TOPPINGS - One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module comprising a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module comprising a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position. | 06-05-2014 |
20140272064 | METHOD FOR MAKING A SHAPED SNACK CHIP - The invention is an improved process and system for producing a shaped snack chip. A shaping oven, which uses a chain edge conveyor having transverse slats with at least one spring affixed to the slats, is used to convert dough pieces into shaped pre-forms, which can optionally be further dehydrated to form shaped snack chips. | 09-18-2014 |
20150030743 | METHOD AND EDIBLE ARTICLE OF MANUFACTURE - A method of manufacturing an edible article, namely a fried product such as popcorn infused with various flavorings, and more particularly, to methods of making fried products infused with various flavorings. | 01-29-2015 |
20150093488 | DEVICE FOR FORMING PORTIONS OF FOOD IN MULTIPLE RECEPTACLES - A device for forming portions of food is proposed, comprising a hydraulic press. rne press has at least one hydraulic pressure generator and at least two actuators, wherein each of the actuators comprises a working cylinder and the working cylinders are hydraulically connected. It is preferably provided that a die has at least two separate receptacles for receiving portions of food. The receptacles interact with respective pressing tools, and the pressing tools can in each case be moved by means of an actuator, in particular by means of a pressing ram. | 04-02-2015 |
20150367972 | METHOD OF PRODUCING A PACKED FOOD PRODUCT - Method of producing a packed food product, comprising: cooking a food product at a cooking temperature of at least 100° C., introducing the cooked food product into an atmosphere of superheated steam, the atmosphere of superheated steam containing less than 3% of oxygen and having a temperature of at least 120° C., drying the food product to an a | 12-24-2015 |
20160128374 | A METHOD AND SYSTEM FOR PROVIDING A HEAT TREATED LIQUID PRODUCT - A system, method and computer-readable medium for producing a pasteurized liquid product. The system comprises a first supply comprising a concentrate having a water content being less than that of the desired liquid product; a second supply of water and/or sugar solution; a first heat treatment device connected to the second supply and being arranged to heat the water or sugar solution to a predetermined temperature for reducing a number of microorganisms in the water or sugar solution; at least one combiner connecting the first supply with the heat treatment device, and configured to combine the heated water or sugar solution with the concentrate to form a liquid product, wherein the predetermined temperature of the water or sugar solution is set such as to reduce a number of microorganisms of the liquid product by the heat energy of the heated water and/or sugar solution. | 05-12-2016 |
20160153022 | INDIVIDUALLY TRACEABLE MULTI-FUNCTIONAL CARRIER PARTICLES FOR VALIDATION OF CONTINUOUS FLOW THERMAL PROCESSING OF PARTICLE-CONTAINING FOODS AND BIOMATERIALS | 06-02-2016 |
20160165948 | SYSTEM AND METHOD FOR DISPENSING TOPPINGS | 06-16-2016 |
20180020716 | System and Method for Dispensing Toppings | 01-25-2018 |