Class / Patent application number | Description | Number of patent applications / Date published |
426555000 | Dry mix | 28 |
20080206424 | Fruit based dough and fabricated snack products made therefrom - A dry blend containing from about 3% to about 50%, by weight, dehydrated fruit materials, and from about 20% to about 97%, by weight, rice based material. Doughs made by adding water to the dry blend are also provided. The doughs are especially suit for sheeting and cutting to make fabricated snack products, which are then cooked to make a fruit based chip. | 08-28-2008 |
20090041918 | NON-COHESIVE WAXY FLOURS AND METHOD OF PREPARATION - Waxy flour products exhibiting noncohesive textures and methods of making same are disclosed, with an example of the method comprising the steps of: Obtaining a waxy flour; and heat treating the waxy flour, wherein the pH of the waxy flour is not adjusted during this method. | 02-12-2009 |
20090214740 | METHOD FOR THE PREPARATION OF A STABLE ALKALI METAL LACTATE IN POWDER FORM - The invention relates to a method for the preparation of a stable alkali metal lactate in powder form, the product of said preparation, functional pre-mixes for foodstuff comprising said stable alkali metal lactate powder, and foodstuffs comprising said stable alkali metal lactate powder. In the method According to the invention, a concentrate that contains alkali metal lactate is processed, with cooling, in a mixer/extruder to form a powder of the alkali metal lactate. According to the invention the alkali metal lactates in powder form are stable for at least 48 hours. | 08-27-2009 |
20100021611 | Processing of grains and the like - Methods for processing of grains and the like and products produced by such processing, the invention in preferred embodiments subjects whole grains or portions of grains to rapid pressure and directional changes in a high velocity fluid stream to instantaneously vary forces acting thereon. Flours of reduced particle sizes having low starch value damage result, the present processing also permitting uniform blending of additives such as during comminution of the grains. Processed grains according to the invention are resistant to spoilage and clumping. Whole grain flours and white flours can be produced according to the invention. Bran, germ and endosperm of grains can also be separated. | 01-28-2010 |
20100034947 | BAKERY AND PASTA PRODUCTS COMPRISING ACIDIFIED CHITOSAN - The present invention relates to bakery products and pasta with added acidified chitosan. | 02-11-2010 |
20100055282 | EXTRUSION DIE AND PROCESS FOR FORMING CEREAL FLAKES - An extrusion die for extruding cooked dough includes at least one slot having an inlet, an outlet and a land. The land has a length and a depth, with the depth extending between the inlet and the outlet and the length extending between a first side and a second side of the land. The depth of the land varies along at least a portion of the length. A process for forming cereal flakes using the extrusion die includes the steps of extruding and cutting. | 03-04-2010 |
20100055283 | CEREAL FLOUR COMPOSITION CONTAINING WHEAT FLOUR FROM SWEET WHEAT AND FOOD PRODUCT USING THE SAME - An object of the present invention is to provide a cereal flour raw material that can provide products having superb texture. A further object of the present invention is to provide a food product manufactured using such a cereal flour raw material. | 03-04-2010 |
20100092640 | UTILIZATION OF FATTY ACID DESATURASES FROM Hemiselmis spp. - The invention relates to methods and compositions concerning desaturase enzymes that modulate the number and location of double bonds in long chain poly-unsaturated fatty acids (LC-PUFA's). In particular, the invention relates to methods and compositions for improving omega-3 fatty acid profiles in plant products and parts using exogenous desaturase enzymes and nucleic acids encoding for such enzymes. In particular embodiments, the exogenous desaturase enzymes utilized are | 04-15-2010 |
20100092641 | Pet Food Compositions - Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein. | 04-15-2010 |
20100092642 | Pet Food Compositions - Disclosed herein are pet food compositions. In one embodiment, pet food compositions which are described comprise a component selected from 2-deoxy-D-glucose; 5-thio-D-glucose; 3-O-methylglucose; 1,5-anhydro-D-glucitol; 2,5-anhydro-D-mannitol; mannoheptulose; and mixtures thereof. In yet another embodiment, pet food compositions which are described comprise an extract of plant matter selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The pet food compositions may be prepared by any of a variety of processes including, but not limited to, optional processes described herein. | 04-15-2010 |
20100272876 | WHEAT VARIETY MSU LINE E0028 - A wheat variety designated MSU Line E0028, the plants and seeds of MSU Line E0028, methods for producing a wheat plant produced by crossing the variety E0028 with another wheat plant, and hybrid wheat seeds and plants produced by crossing the variety E0028 with another wheat line or plant, and the creation of variants by mutagenesis or transformation of variety E0028. The present technology also relates to methods for producing other wheat varieties or breeding lines derived from MSU Line E0028 and to wheat varieties or breeding lines produced by those methods. | 10-28-2010 |
20100297325 | Egg Products Containing Microalgae - The compositions and methods of the invention relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. Some forms include high levels of monounsaturated oil, dietary fiber, carotenoids, and digestible crude protein. Provided herein are methods and compositions for enhancing food stability at elevated temperature during extended periods of storage in hydrated egg products. The microalgae-derived materials are provided as dry or hydrated homogenates made from heterotrophically produced microalgae of varying genera, species and strain. Weight/weight levels of saturated fats and cholesterol are reduced in egg products of the invention, while dietary fiber is increased. Blends of liquid or dried egg with liquid or dried algae are provided, as well as methods of manufacturing and formulating the blends. Unique combinations of egg whites and microalgae are also provided for manufacture of very low cholesterol egg products. In some embodiments, the textural characteristics of powdered eggs are altered to be more like the textural characteristics of liquid eggs through the inclusion of dietary fiber and other moisture-retaining properties of microalgal biomass. | 11-25-2010 |
20110003049 | SOYBEAN VARIETY A1016054 - The invention relates to the soybean variety designated A1016054. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016054. Also provided by the invention are tissue cultures of the soybean variety A1016054 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016054 with itself or another soybean variety and plants produced by such methods. | 01-06-2011 |
20110003050 | SOYBEAN VARIETY A1016536 - The invention relates to the soybean variety designated A1016536. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016536. Also provided by the invention are tissue cultures of the soybean variety A1016536 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016536 with itself or another soybean variety and plants produced by such methods. | 01-06-2011 |
20110003051 | SOYBEAN VARIETY A1016496 - The invention relates to the soybean variety designated A1016496. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016496. Also provided by the invention are tissue cultures of the soybean variety A1016496 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016496 with itself or another soybean variety and plants produced by such methods. | 01-06-2011 |
20110008509 | SOYBEAN VARIETY A1016189 - The invention relates to the soybean variety designated A1016189. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016189. Also provided by the invention are tissue cultures of the soybean variety A1016189 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016189 with itself or another soybean variety and plants produced by such methods. | 01-13-2011 |
20110008510 | SOYBEAN VARIETY A1016242 - The invention relates to the soybean variety designated A1016242. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016242. Also provided by the invention are tissue cultures of the soybean variety A1016242 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016242 with itself or another soybean variety and plants produced by such methods. | 01-13-2011 |
20110008511 | SOYBEAN VARIETY A1015669 - The invention relates to the soybean variety designated A1015669. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1015669. Also provided by the invention are tissue cultures of the soybean variety A1015669 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1015669 with itself or another soybean variety and plants produced by such methods. | 01-13-2011 |
20110008512 | SOYBEAN VARIETY A1016109 - The invention relates to the soybean variety designated A1016109. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016109. Also provided by the invention are tissue cultures of the soybean variety A1016109 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016109 with itself or another soybean variety and plants produced by such methods. | 01-13-2011 |
20110008513 | SOYBEAN VARIETY A1016136 - The invention relates to the soybean variety designated A1016136. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1016136. Also provided by the invention are tissue cultures of the soybean variety A1016136 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1016136 with itself or another soybean variety and plants produced by such methods. | 01-13-2011 |
20110027447 | PLANTS WITH INCREASED ACTIVITY OF A STARCH PHOSPHORYLATING ENZYME - The present invention relates to plant cells and plants, which are genetically modified, whereby the genetic modification leads to an increase in the activity of a starch-phosphorylating OK1 protein in comparison to the corresponding wild type plant cells or wild type plants that have not been genetically modified. In addition, the present invention concerns means and methods for the manufacture of such plant cells and plants. These types of plant cells and plants synthesise a modified starch. Therefore, the present invention also concerns the starches synthesised from the plant cells and plants according to the invention, methods for manufacturing these starches, and the manufacture of starch derivatives of these modified starches, as well as flours containing starches according to the invention. Furthermore, the present invention also relates to nucleic acids, coding starch-phosphorylating OK1 proteins, vectors, host cells, plant cells, and plants containing such nucleic acid molecules. In addition, the present invention relates to OK1 proteins that have starch-phosphorylating activity. | 02-03-2011 |
20120040071 | METHOD FOR MAKING INSTANT DRIED RICE FOR PORRIDGE, WHICH IS OUTSTANDINGLY EASY TO RECONSTITUTE - The present invention relates to a method for preparing instant dried scorched rice with excellent resilience, comprising washing a mixture of nonglutinous rice and glutinous rice, followed by soaking, adding polygonatum concentrate and rice starch, as a separate process, to the washed rice to prepare rice cooking water, followed by performing rice cooking to prepare cooked rice, mixing the cooked rice with purified water in a scorched rice forming apparatus to prepare scorched rice and grinding to prepare instant dried scorched rice. As the instant dried scorched rice prepared according to the method of the present invention has an internal texture having a developed network structure, and the scorched rice exhibits superior spreading and soft texture and the starch of the scorched rice is easily eluted to provide a predetermined turbidity, and to enrich the inherent flavor as well, and also the scorched rice soup exhibits superior qualities, comparable to traditional homemade scorched rice soup, and can be stored for a long period of time, thus being considerably useful for the food industry. | 02-16-2012 |
20140106051 | MICROALGAL FLOUR GRANULES AND PROCESS FOR PREPARATION THEREOF - The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour. | 04-17-2014 |
20150050412 | FAT PARTICLE COMPOSITIONS CONTAINING SALT, DOUGH AND BAKED DOUGH ARTICLES MADE THEREFROM, AND RELATED METHODS - Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing. | 02-19-2015 |
20150132464 | Special Blended Compositions containing corn flour and potato flakes - This invention is a blended composition of 76-80% Corn flour and 20-24% Potato flakes; for the preparation of FUFU a popular Africa meal, and for making Infant and Children food formula. | 05-14-2015 |
20160007617 | Method For Preparing Instant Noodle, Flour Composition For Instant Noodle And Use Thereof | 01-14-2016 |
20160021899 | Bran And Germ Flavor And Texture Improvement - The flavor and texture of a ground bran and germ component or fraction is improved by subjecting the ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device. The heating may be conducted to heat the bran and germ component or fraction to a temperature of from about 285° F. to about 410° F. to volatilize volatile wheaty flavor components and moisture in the ground bran and germ component and to develop a buttery, nutty, caramelized flavor in the bran component. The wheaty flavor components and moisture are removed from the mixing and conveying device during the heat treatment. The use of substantial moisture reduction with high temperature heating at a low moisture content provides flavor development while reducing wheatiness, graininess, or rawness, and also achieves lipase inhibition and stabilization against rancidity from free-fatty acid production. | 01-28-2016 |
20190142019 | IMPROVED BAKERY PRODUCTS | 05-16-2019 |