| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426632000 | Nut, including peanut | 18 |
| 20080254197 | Cabarb deluxe peanutchips - This abstract of the technical aspects of the Cabarb Deluxe Peanutchip represents the Quality, Nutritional, and convenience of the savvy way we're presenting a healthy and delicious snack that can and will be enjoyed by people of all ages. The Cabarb Deluxe Peanutchip will possess a natural, energy packed and delicious snack chip to be introduced to the market place today. These snack chips will allow families to take them on trips for healthy snacking, without the mess of shells, they can be taken to the work place for a tasty snack when you're too busy to take a luncheon break, children can take them to school to satisfy those midday snack attacks, & they can be taken to the gym to fulfill the protein and energy needs before and after a good workout. the Cabarb Deluxe Peanutchips are high in vitamin E,low in Saturated fat and contain No Cholesterol. | 10-16-2008 |
| 20090047411 | Method and system for producing peanut hull flour - In accordance with at least one exemplary embodiment, a method and system of producing peanut hull flour is disclosed. The peanut hull flour can be fit for human consumption as, for example, a food-grade fiber additive. In an exemplary embodiment, a peanut hull mass (or supply) can be treated with an oxidizing solution such as a 3-70% hydrogen peroxide solution for one or more minutes to twelve hours. The peanut hull mass (or supply) can also be washed with an alkaline solution. Moreover, the peanut hull mass (or supply) can be dried to a resulting moisture content of 1-10%. Further, the peanut hull mass (or supply) can then be reduced to peanut hull flour, for example, by using a flour grinder system. | 02-19-2009 |
| 20100203222 | PROCESS AND EQUIPMENT FOR THE EXTRUSION OF OILSEEDS DURING THE PROCESS OF PRETREATING OILSEEDS FOR SOLVENT EXTRACTION OF OIL - A processing process and a processing equipment for the extrusion of oilseeds during the process of pretreating oilseeds for solvent extraction of oil to produce oils. The process and a processing equipment provides a reasonable parameters for the processing process for the extrusion of oilseeds, and the reasonable structure and parameters of the processing equipment for the extrusion of oilseeds which has a whole of cylinder-conical-cylinder combinational screws having a relatively small length-diameter ratio and a relatively large compression ratio, so that the extruded oilseed materials have a residual oil <1.0% and the extraction capability is increased by 60%-130% compared to prior art equipments. The processes and equipments for oilseeds cracking, softening, flaking and cooking used in the traditional process of pretreating oilseeds for solvent extraction of oil can be eliminated. Also can be eliminated are the processes and equipments for oilseeds cracking, softening, flaking, drying as well as for injection of steam and cooling water into the extruded oilseed materials, used in the domestic and over sea extrusion processes in the pretreatment of oilseeds for solvent extraction of oil. | 08-12-2010 |
| 20110183062 | RANGE OF SHELF STABLE BABY FOODS IN WHICH THE CONTENT OF UNDESIRABLE INGREDIENTS IS CONTROLLED BY STAGE - A range of shelf stable baby food products wherein the content of undesirable ingredients is controlled according to a stage of infant development. Methods for assessing the safety of a baby food product ingredient are also provided. | 07-28-2011 |
| 20130078361 | LOW-CALORIE, LOW-FAT SNACK NUTS - The Present Invention is a reduced fat, high fiber, high protein, and low calorie roasted snack nut. The nuts are manufactured using a physical process comprising expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The nuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The nuts are then dried and post-processed with coatings and roasting using state-of-the-art technology. Prior art processes that expel the oil from nuts and reconstitute them produce nuts that easily break and flake. Most of these nuts have an undesirable taste. By contrast, the nuts of the Present Invention have hardness, texture, taste, aroma, and a physical appearance closely approximating that of natural nuts. The shelf life is improved relative to the prior art processes. | 03-28-2013 |
| 20130142935 | PROTEIN-BASED PIZZA CRUST - Essentially carbohydrate-free, protein-based pizza crusts and methods for preparing the same are disclosed herein. The pizza crusts comprise a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The pizza crusts resemble traditional pizza crusts in both appearance and taste. | 06-06-2013 |
| 20130251885 | LOW-CALORIE, LOW-FAT SNACK NUTS - The Present Invention is a reduced fat, high fiber, high protein, and low calorie roasted snack nut. The nuts are manufactured using a physical process comprising expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The nuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The nuts are then dried and post-processed with coatings and roasting using state-of-the-art technology. Prior art processes that expel the oil from nuts and reconstitute them produce nuts that easily break and flake. Most of these nuts have an undesirable taste. By contrast, the nuts of the Present Invention have hardness, texture, taste, aroma, and a physical appearance closely approximating that of natural nuts. The shelf life is improved relative to the prior art processes. | 09-26-2013 |
| 20130302503 | LOW-CALORIE, LOW-FAT SNACK NUTS - The Present Invention is an uncoated reduced fat, high fiber, high protein, and low calorie roasted snack peanut. The uncoated snack peanuts are manufactured using a physical process comprising expelling the oil from nutmeat kernels (defatting) using a novel pressing process that takes less than a minute. The defatting process deforms the nuts. The peanuts are reformed to their original shape using water. Then the reformed nuts are annealed using cold water to produce hardened nuts. The peanuts are then dried and roasted using state-of-the-art technology. Prior art processes that expel the oil from nuts and reconstitute them produce nuts that easily break and flake. Most of these nuts have an undesirable taste. By contrast, the uncoated, defatted peanuts of the Present Invention have hardness, texture, taste, aroma, and a physical appearance closely approximating that of natural nuts. The shelf life is improved relative to the prior art processes. | 11-14-2013 |
| 20140093637 | READY TO EAT COLD NUT CAKES WITH INGREDIENTS - Cold and ready to eat nut cakes, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of nuts are able to be included in consumer's diets. | 04-03-2014 |
| 20140287132 | Nutritious Snack Mix with Improved Shelf Life - Nutritious snack or trail mix compositions, each having a stable moisture content and improved shelf life, and representing a variety of ingredient mixtures and flavors derived from pre-determined blend of meat jerky, raw nuts/sprouted nuts/seeds, and dried fruits is disclosed. Methods of preparing and packaging such nutritious snack or trail mix compositions are also disclosed. | 09-25-2014 |
| 20150342240 | Nutritional Walnut-Based Compositions - A high nutrition food spread providing walnut-based compositions are disclosed. The spreads have desirable taste and consistency characteristics as well as palatability. Generally, the composition is produced as a spread to be used on it's own or can be used in conjunction with olives or pickled vegetables. The composition may be used in many applications in place of products such as butter, margarine, jelly, jam, honey, hummus, tapenade or other similar products. The spread is lower in fat and cholesterol than many conventional spreads, but still provides a pleasing flavor and is compatible with many flavoring options. | 12-03-2015 |
| 20160029670 | SILICA FORMULATION INCLUDING CASHEW NUT SHELL LIQUID OR THE LIKE - A silica formulation comprising cashew nut shell liquid, anacardic acid, cardol, or cardanol, and silica particles, wherein the silica particles have adsorbed therein the cashew nut shell liquid, the anacardic acid, the cardol, or the cardanol, and wherein the silica particles have an average particle diameter of 150 μm or more. | 02-04-2016 |
| 426633000 | In butter form | 6 |
| 20110003062 | PROTEIN FORTIFIED PEANUT BUTTER - A pea protein fortified peanut butter generally comprising from about 25 to about 90% by weight ground peanuts, from about 2 to about 75% by weight isolated pea protein, from about 0.001 to about 5% by weight salt, from about 0.001 to about 30% by weight sugar, from about 0.001 to about 15% by weight palm or peanut oil, from about 0.5 to about 10% by weight peanut butter stabilizers such as mono and diglycerides from vegetable or animal origin, from about 0.0001 to about 10% by weight natural flavorings, and from about 0.1 to about 50% by weight inclusions, such as honey bits, chocolate chips, banana pieces, dried fruit pieces, peanut bits, and combinations thereof. | 01-06-2011 |
| 20120164307 | NUT BUTTER AND RELATED PRODUCTS ENRICHED WITH OMEGA-3 - The present disclosure provides for improved nut butter and nut butter spread formulations and methods of producing such formulations by incorporating healthy lipids containing stearidonic acid into the formulations. In one embodiment of the disclosure, a peanut butter formulation including a SDA-enriched oil is disclosed. In another embodiment of the disclosure, a peanut butter spread formulation including a SDA-enriched soybean oil is disclosed. | 06-28-2012 |
| 20120213908 | PEANUT BUTTER WITH AN ORGANIC STABILIZER AND METHOD FOR MANUFACTURE THEREOF - The present invention is directed to a novel organic peanut butter formulation and method for production. The peanut butter includes an organic palm oil stabilizing agent that reduces or prevents separation of oils from the peanut butter during storage. Peanut butter incorporating the palm oil, methods for manufacturing the peanut butter, and foods incorporating the peanut butter are also disclosed. | 08-23-2012 |
| 20130273233 | COMPOSITIONS AND METHODS FOR EVENLY DISTRIBUTING INCLUSIONS IN A NUT BUTTER BASE - Disclosed are ground nut compositions containing one or more evenly distributed solid inclusions, and methods of manufacturing the same. | 10-17-2013 |
| 20150030753 | Almond Pate - The invention discloses a vegan Almond Pâté made with almonds, olives, vinegar, water, oil, garlic, white pepper, and black pepper. This invention provides a healthy and delicious alternative with very similar consistency and satiety factor as traditional liver pate. | 01-29-2015 |
| 20160095344 | Almond Pate - Described is a process for creating almond pâté, a vegan spread. The ingredients include almonds, olives, one or more vinegars, water, oil, garlic, white pepper and black pepper. The almonds are initially soaked for approximately 24 hours at room temperature in low pH salt solution. The almonds are then combined and processed with other ingredients. The result is a healthy and appealing alternative substantially similar in consistency and satiety as a traditional liver pate. | 04-07-2016 |
