Class / Patent application number | Description | Number of patent applications / Date published |
426652000 | For use with meat, poultry or seafood | 7 |
20080280021 | Food Casing From A Coated, Two-Dimensional Fiber Structure - The invention relates to a food casing from a two-dimensional fiber structure, which is coated on one or both sides with acrylic resin. The acrylic resin is combined with at least one other natural and/or synthetic polymer. The acrylic resin in the coating may be admixed with the other polymer. The latter can also form a layer of it's own. On the inside of the casing (i.e. on the side facing the food), this coating prevents gelling out, while at the outside it has a mainly permeability-increasing effect. The casing is particularly used as artificial sausage casing, especially for cooked-smoked sausages. | 11-13-2008 |
20100272881 | PYROPHOSPHATE-BASED COMPOSITIONS FOR USE IN MEAT PROCESSING - A highly alkaline pyrophosphate composition which allows meat processors to reduce total sodium while maintaining the desired properties of moisture retention, higher yield, and flavor protection. Moreover, the composition of the present invention dissolves well, thus avoiding the solubility problems associated with highly alkaline pyrophosphates. | 10-28-2010 |
20110097475 | SALT SUBSTITUTE AND COMPOSITION, FOR EXAMPLE FOOD COMPOSITION, COMPRISING IT - Use of vinegar or an equivalent of it as a substitute for all or part of the salt in a composition. | 04-28-2011 |
20120201950 | COMPOSITIONS FOR IMPROVING FLAVOR AND SAFETY OF MARINATED MEAT PRODUCTS - A composition for improving the flavor and juiciness of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms and a process for making the composition are described. Lemon juice and vinegar are neutralized, concentrated and blended with non-neutralized lemon juice and non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects. | 08-09-2012 |
20130129906 | MEAT AGING COMPOSITION USING MULBERRY AND MEAT AGING METHOD USING THE SAME - Disclosed are a meat aging composition and a meat aging method using same. The meat aging composition, which includes 1-25 wt % of a | 05-23-2013 |
20140255590 | FOOD ADDITIVE FOR PROTEIN-BASED PRODUCTS - The present invention provides a food additive composition that comprises a natural replacement for sodium phosphate. The natural replacement for sodium phosphate may be one or more natural sources of polysaccharides and/or starches (e.g., trehalose or plant-derived fibers). In one embodiment, the natural replacement for sodium phosphate is a combination of a first natural source of polysaccharides or starches and a second natural source of polysaccharides and/or starches, and includes a component for adjusting the pH (e.g., sodium carbonate), and optionally, a dry flavor masking agent such as a dry source of acetic acid (e.g., vinegar powder). | 09-11-2014 |
20150079269 | FORMULATIONS FOR STABILIZING MOISTURE IN MUSCLE FOODS - Compositions and methods for stabilizing moisture in muscle foods using natural, phosphate-free ingredients are described. | 03-19-2015 |