38th week of 2014 patent applcation highlights part 128 |
Patent application number | Title | Published |
20140271978 | LOW-BUFFER NUTRITIONAL COMPOSITIONS AND USES THEREOF - The present disclosure is directed to methods for supporting resistance to bacterial growth in the gastrointestinal tract of a subject, particularly in that of a human infant. In certain embodiments, the method comprises administering to a subject a nutritional composition that has a low buffer strength, wherein administration of said nutritional composition decreases the bacterial counts of bacteria selected from the group consisting of Enteropathogenic | 2014-09-18 |
20140271979 | ANTI-REGURGITATION NUTRITIONAL COMPOSITION - The present disclosure relates to anti-regurgitation nutritional compositions for pediatric subjects and to corresponding methods of administering the anti-regurgitation compositions in order to promote healthy growth and development and to reduce the occurrence of gastroesophageal reflux (GER). The anti-regurgitation nutritional compositions comprise at least one hydrolyzed protein, at least one pectin source and at least one starch, such as a pre-gelatinized starch. These ingredients work synergistically to induce an increase in the viscosity of the nutritional composition in gastric or other acidic environments. | 2014-09-18 |
20140271980 | ADULTERATION TESTING OF HUMAN MILK - The present invention provides a method for screening human milk for an adulterant, e.g., non-human milk and infant formula, as well as methods of making human milk compositions free of an adulterant, e.g., human milk fortifiers and standardized human milk formulations. | 2014-09-18 |
20140271981 | Prebiotic Compositions And Method Of Its Use - A composition suitable for rehydration or as a prebiotic supplement is disclosed. The composition may contain | 2014-09-18 |
20140271982 | GUMMY COMPOSITIONS FOR NUTRITIONAL SUPPLEMENTATION - Gummy dosage forms comprising gummy compositions for nutritional supplementation, methods for providing nutritional supplementation, and kits comprising gummy compositions for nutritional supplementation are disclosed. Such gummy compositions for nutritional supplementation may provide improved patient compliance relative to non-gummy compositions for nutritional supplementation. These gummy compositions can be used to administer one or more vitamins, minerals, or trace elements. | 2014-09-18 |
20140271983 | GUMMY COMPOSITIONS FOR NUTRITIONAL SUPPLEMENTATION - Gummy dosage forms comprising gummy compositions for nutritional supplementation, methods for providing nutritional supplementation, and kits comprising gummy compositions for nutritional supplementation are disclosed. Such gummy compositions for nutritional supplementation may provide improved patient compliance relative to non-gummy compositions for nutritional supplementation. These gummy compositions can be used to administer one or more vitamins, minerals, or trace elements. | 2014-09-18 |
20140271984 | USE OF WHEY PROTEIN MICELLES FOR ENHANCING ENERGY EXPENDITURE AND SATIETY - The present invention relates to whey protein micelles for use in the treatment and/or prevention of overweight and/or obesity in a subject. The invention relates also to a non-therapeutic use of whey protein micelles to increase satiety and/or postprandial energy expenditure in a subject. A further aspect of the invention is a food composition to be administered to an overweight or obese subject, or to a subject at risk of becoming overweight or obese. | 2014-09-18 |
20140271985 | CHEWING GUM SNACKS; AND METHODS OF MAKING THEREOF - Disclosed herein are chewing gum snack products having multi-sensorial attributes of flavor, texture, and visual appeal which provides a snack-like quality at the initial stage of chewing that then transitions to chewing gum-like qualities at later stages of chewing. | 2014-09-18 |
20140271986 | Method and device for separating sheet-shaped objects into strip-shaped or slab-shaped object sub-units - The invention relates to a method and a device for separating sheet-shaped objects (P), for example preliminary chewing-gum products or intermediate chewing-gum products in the form of chewing-gum sheets, into strip-shaped or slab-shaped object sub-units (S), for example preliminary chewing-gum products or intermediate chewing-gum products in the form of elongated chewing-gum strips or smaller chewing-gum slabs. According to the invention, the following method steps and device features are provided: providing the sheet-shaped objects (P), wherein each sheet-shaped object (P) has at least one weakening region (R); successively separating individual strip-shaped or slab-shaped object sub-units (S) one after another from the provided sheet-shaped objects (P), wherein separating takes place on the weakening regions (R) of the sheet-shaped objects (P) by means of a conveying and separating device ( | 2014-09-18 |
20140271987 | Genetic Cluster of Strains of Streptococcus Thermophilus Having Unique Rheological Properties for Dairy Fermentation - The invention relates to a genetic cluster of strains of | 2014-09-18 |
20140271988 | ENHANCED EXTRACTS OF FOOD AND BEVERAGE COMPONENTS - Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through filtration techniques. | 2014-09-18 |
20140271989 | ENHANCEMENT OF COCOA QUALITY AND FLAVOR BY USING PICHIA KLUYVERI YEAST STARTER CULTURE FOR COCOA FERMENTATION - Described are | 2014-09-18 |
20140271990 | COMPOSITIONS AND METHOD OF PRESERVING MUSCLE TISSUE - The invention provides for compositions and methods for the preservation of meat tissues, including fish, beef, poultry and pork us phospholipase A2 (PLA2) enzymes. | 2014-09-18 |
20140271991 | Process For Preparing A Broth Composition - Disclosed here is a process for preparing a concentrated liquid composition (such as a broth) by heating and by treatment with one or more enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature. | 2014-09-18 |
20140271992 | Heat-Treated Flour - An improved method for heat treating flour. The resulting flour has increased moisture absorption and increased strength. Dough made from the heat-treated flour has improved performance, and baked goods made from the heat-treated flour have improved properties relative to dough and baked goods made from untreated flour. | 2014-09-18 |
20140271993 | LOW CARBOHYDRATE, HIGH PROTEIN, FIBER ENRICHED GELATO FORMULATION AND METHOD OF MANUFACTURE - The present matter provides a gelato formulation that is low in carbohydrate, high in protein, and fiber enriched having similar taste, body and texture of traditional gelatos, and a method of making the same. | 2014-09-18 |
20140271994 | MEAT SLURRY CULTURE - A meat slurry composition with extended shelf-life and incorporated into pet food. The extended shelf-life of the meat slurry occurs due to the making of a cultured meat slurry. The cultured meat slurry includes a meat slurry, a culture energy source and a starter culture. The cultured meat slurry may also contain the addition of proteolytic enzymes. The cultured meat slurry may also be vacuum packaged. The method of forming the cultured meat slurry is also described. | 2014-09-18 |
20140271995 | DRINKING WATER COMPOSITION AND METHOD OF PRODUCTION - A composition for drinking water and a method for preparing the same are presented. The composition includes a volume of water and a predetermined amount of each of calcium, magnesium, potassium, and silica. The method includes obtaining the volume of water, testing the volume of water to determine the amount of these four minerals in the volume, and adding a mineral packet to the volume of water, wherein the mineral packet includes predetermined amounts of these four minerals. | 2014-09-18 |
20140271996 | BEVERAGES CONTAINING RARE SUGARS - Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. Beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios. | 2014-09-18 |
20140271997 | METHOD OF EXCHANGING GAS IN A PROCESS OF MAKING OXYGENATED WATER - A method of exchanging gas in a process of making oxygenated water is performed in a water tank. The water tank has a water inlet, a water outlet, a gas inlet, and a gas outlet. Water is received in the water tank. The water outlet and the gas inlet are closed, and the gas outlet is opened. And then supply the water tank with water through the water inlet to make a water level in the water tank go up and make gas above the water level escape through the gas outlet. Next, close the gas outlet and open the gas inlet and the water outlet once the water tank is almost filled up. Finally, close the gas inlet and the water outlet when the water level is lower than a predetermined level. | 2014-09-18 |
20140271998 | Fortified egg white products - Egg products are produced which contain healthy components of egg yolks and egg whites, such as choline, lutein, omega-3 fatty acids, vitamins and minerals, but do not contain the unhealthy components of egg yolks such as cholesterol and triglycerides. The healthy yolk components or nutrients are added to egg whites to obtain a yolk-less egg product having the taste, color, and functionality of whole eggs and whole egg products. To avoid a significant off flavor from choline, while promoting brain health, it is employed in an amount of at least 25 mg per 60 g serving, but when the amount of choline is greater than 75 mg per 60 g serving size, the egg product further includes a taste masking amount of a masking agent for the choline. The fortified yolk-less liquid egg product may be used to produce a cooked food product, such as an egg patty. | 2014-09-18 |
20140271999 | FUNCTIONAL FOOD AND BEVERAGE COMPOSITIONS WITH IMPROVED TASTE THROUGH THE USE OF SENSATES - The present application is directed to sensory technologies for beverages and other products that significantly reduce or fully mask bitterness and/or off-flavor associated with the presence of functional ingredients, such as caffeine or L-phenylalanine. In particular, reduction or masking of the bitterness and/or off-flavor in the beverage or food composition is achieved through the addition of trigeminal sensation-eliciting compounds, referred to herein as sensates, responsible for cooling, warming, tingling, or mouthfeel-type sensations. | 2014-09-18 |
20140272000 | Liquids and Foodstuffs Containing beta-hydroxy-beta-methylbutyrate (HMB) in the Free Acid Form and Methods of Manufacturing or Producing the Same - Liquids, substantially clear liquids and foodstuffs are described that contain free acid HMB. The liquids, substantially clear liquids and foodstuffs are substantially free of crude fat and may contain soluble proteins, carbohydrates, vitamins, minerals, amino acids, flavorings and other components. The products are shelf-stable and are substantially free of separation, gelation, sedimentation and coagulation. | 2014-09-18 |
20140272001 | NON-MEDICAL FOOD ADDITIVE FOR ANIMALS, SUPPLEMENTED FOOD CONTAINING SAME AND METHOD FOR IMPROVING ANIMAL GROWTH - This invention relates to a non-medical food additive that is an animal growth promoter containing 99% pure zeolite partially or totally exchanged with a C | 2014-09-18 |
20140272002 | LOW MOISTURE FEED BLOCK WITH COLD FLOW RESISTANCE - A method of forming a low moisture block with cold flow resistance proceeds by subjecting a feed mixture containing molasses-like liquids to mixing to form a homogenous mixture; dehydrating the molasses-like mixture to less than about 2.0% moisture using heating; adding to the dehydrated molasses-like liquid mixture one or more feed ingredients in dry ingredient form, comprising 10% to 50% by weight of the resulting mixture; and adding to the dehydrated molasses-like mixture a composition comprising CaO or reactive MgO or combinations thereof, with the composition comprising 0.1% to 10% by weight of the resulting mixture. The composition is mixed in to form a homogenous mixture. | 2014-09-18 |
20140272003 | Thickener Composition, Thickened Nutritive Products, Methods For Preparing Thickened Nutritive Products, And Methods For Providing Nutrition - Disclosed are thickener compositions composed of xanthan gum and a chelating agent, such as ascorbic acid. The chelating agent is present in an amount with respect to said xanthan such that, when said thickener composition is used to thicken a food product, at least one mineral selected from the group consisting of iron, zinc, and calcium present in said food product is relatively more bioavailable than the mineral would be in the absence of said chelating agent. The thickener composition finds particular applicability for use with baby formulas and breast milk intended for dysphagic infants. Also disclosed are baby formulas and thickened breast milk formulations, methods for preparing same, and methods for providing nutrition. | 2014-09-18 |
20140272004 | POCKET BREAD FOR SANDWICHES - A pita bread can advantageously be shaped and configured to be used as a sandwich bun, and more specifically as a hamburger or hot dog bun. Pita dough is first shaped in a manner to efficiently accommodate a hamburger patty or elongate hot dog, with associated fixings, within a pocket of the pita without substantial losses of fixings and without the bun breaking or disintegrating when being held by the eater. Pita shapes and configurations that employ the unique aspects of pita breads to create sturdy, clean and tasty sandwich buns are discussed and claimed. Embodiments may also include a perforation line enabling preferential tearing to remove an edge and reveal an opening providing access to the pita pocket. | 2014-09-18 |
20140272005 | Artisan Food Package And Method Of Manufacture - Artisan food packages and methods of packaging are described. The artisan food package includes an artisan food product cut into individualized portions and packaged in a manner to maximize freshness and shelf life. It is further handled and shipped in a way to further protect the product's freshness and shelf life. The systems and methods provide advantages in that the purchaser can receive an artisan food product that is typically only served in bulk quantities. This allows the purchaser to enjoy products that may not be practical to purchase in bulk quantities due to spoilage. Additionally, the systems and methods provide the purchaser with the option to diversify and purchase several different artisan food products in small, individualized portions simultaneously without incurring the significant costs associated with purchasing bulk quantities of all of the artisan food products separately. | 2014-09-18 |
20140272006 | FLAVOR SYSTEM AND METHOD FOR MAKING BEVERAGES - A method of making a flavored beverage includes combining water and a plurality of flavor compounds in an amount sufficient to impart the flavor of a wine, a whiskey or a beer. A kit for making a flavored beverage can include a plurality of flavor compounds, a quantity of yeast, a quantity of sugar and a container. | 2014-09-18 |
20140272007 | Snack Food Having Large Surface Inclusions - A snack food having large food flakes whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate. | 2014-09-18 |
20140272008 | METHODS FOR PROCESSING POULTRY THIGH MEAT - Methods for preparing boneless thigh meat poultry products from poultry thighs comprise isolating a portion of thigh meat (a “premium thigh cut”) that cooks more evenly than the thigh generally and has an appealing texture. The methods provide boneless thigh products that have a low fat content, and are substantially free of undesirable components such as sinew and cartilage. | 2014-09-18 |
20140272009 | Chewy Granola Bar With Carbonated Candy - A chewy granola product and a method of cold form sheeting such chewy granola product from a combination of dry granola, binder, and a carbonated candy. | 2014-09-18 |
20140272010 | Edible Utensil and Method of Producing The Same - A composition and method for producing edible utensils is disclosed, more specifically to replace frozen dessert utensils currently used for confections. | 2014-09-18 |
20140272011 | ENCAPSULATION COMPOSITIONS COMPRISING OF SPICES, HERBS, FRUIT, AND VEGETABLE POWDERS - A dense solid particulate encapsulation compositions comprising above 40% and up to 100% spices, herbs, fruit and vegetable powders in the encapsulating matrix are disclosed. The encapsulation of encapsulants including flavors, fragrances, medications, nutritional supplements, and vitamins, all in the range from 0.1% to 20% by weight of the encapsulation composition is described. Also disclosed is the process of making of the encapsulation compositions. The target applications of the encapsulated compositions are also described. | 2014-09-18 |
20140272012 | Silica Based Salt Solution Delivery System - Carrier materials and salt delivery compositions that can be useful in the delivery of a salt solution are disclosed, together with methods for the preparation and use thereof. | 2014-09-18 |
20140272013 | NANO-CELLULOSE COATINGS TO PREVENT DAMAGE IN FOODSTUFFS - Disclosed herein are embodiments of a composition for use in forming films or coatings that prevent damage in foodstuffs, including plants, fruits, and vegetables. The disclosed compositions comprise a cellulose nanomaterial and can further comprise a nanoscale mineral compound and one or more additional components. Also disclosed are films or coatings made using the disclosed compositions, as well as methods for making the disclosed compositions and methods for using the disclosed compositions. | 2014-09-18 |
20140272014 | PROCESS FOR STORAGE OF RAW VEGETABLES - The present invention is a process for providing storage of raw fruit and vegetables. The process, essentially at room temperature, comprises whole or a comminuted raw vegetable; a preservative solution; a sealable, flexible plastic container; placing the comminuted raw vegetables and the preservative solution in the container, and sealing the plastic container. | 2014-09-18 |
20140272015 | Container Assemblies, Cookies, And Related Designs - Container assemblies are presented, some of which comprise a container having a wall that includes a window; a top coupled to the wall, the top comprising a removable lid; and a bottom coupled to the wall. In certain embodiments, the assembly may include two sockets coupled to the wall; and a handle coupled to the two sockets such that the handle may move in the sockets. In certain embodiments, the container assembly comprises edible products, and it comprises a sleeve coupled to the container that is configured to hold a financial transaction card. Ornamental designs for container assemblies and edible products, such as cookies, are also disclosed. | 2014-09-18 |
20140272016 | SINGLE SERVE BEVERAGE ADDITIVE CARTRIDGE - Beverage additive cartridges, beverage brewing systems and methods of brewing a beverage whereby a beverage additive cartridge containing an ingredient is used in combination with a beverage brewing cartridge to add the ingredient of the additive cartridge to the brewed fluid flow of the brewing cartridge. The resultant brew is an ingredient-brewed fluid mixture that outflows a brewing machine via an outlet probe. | 2014-09-18 |
20140272017 | CONSUMER ORIENTED SYSTEM FOR DELIVERY OF PRODUCT INCLUDING SINGLE-SERVING PACKAGE FOR PRESERVATIVE-FREE FROZEN FRUIT PIECES - A consumer-oriented method of processing and packaging single serving packages is provided that improves convenience and safety, reduces pathogens and spoilage, and promotes improved dietary intake, while extending frozen shelf life, wherein fruit is processed to create ready-to-eat single serving packages of preservative-free frozen fruit pieces that may be readily consumed without utensils, and which may include a freezing step that significantly extends frozen shelf life beyond that attainable using conventional fruit processing methods. | 2014-09-18 |
20140272018 | STRETCHABLE BEVERAGE CARTRIDGES AND METHODS - Present embodiments generally relate to a single-serve beverage cartridge for use with a single-serve coffee brewer. In some embodiments, the cartridge has a body portion, a first filter element, and a second filter element. The cartridge can include a single serving of coffee or another beverage component or precursor. The cartridge can be formed of a biodegradable and/or compostable material. In some embodiments, at least one of the filters is configured to stretch when pressed by a tamping head, thereby allowing the tamping head to be received in the cartridge to facilitate tamping of the beverage component or precursor. | 2014-09-18 |
20140272019 | DISPOSABLE BEVERAGE POD AND APPARATUS FOR MAKING A BEVERAGE - A disposable beverage pod includes a first compartment containing a beverage concentrate in dry or semi-dry form and a second compartment containing ethanol. An apparatus for making a single serving beverage is operable to receive the disposable beverage pod and mix the contents thereof with water from a water reservoir and optionally pressurized gas from a pressurized gas source to form a single serving beverage. | 2014-09-18 |
20140272020 | FLAVOR SHOT CONTAINER SYSTEM - A system for delivering a liquid dose of food seasoning in one quick motion, including a container with a circular bottom surface, circular walls leading up to a circular top opening, a set of de-stacking lugs on the interior of the bottom surface, a top flat rim, and a lid. The container holds a liquid dose of food seasoning sealed in with the lid, and the container is wrapped in a packaging sleeve indicating the type of liquid flavoring in the container. | 2014-09-18 |
20140272021 | ETHYL ALCOHOL EMITTING PACKAGE FOR BAKED GOODS - The invention relates to a food package comprising a container having moisture barrier properties and containing a product subject to mold growth and further containing stabilized ethyl alcohol emitting composite material. | 2014-09-18 |
20140272022 | DEVICE TO MOLD AND COOK A FOOD PRODUCT, METHOD TO OBTAIN SAID FOOD PRODUCT AND FOOD PRODUCT THUS OBTAINED - A device to mold and cook a food product ( | 2014-09-18 |
20140272023 | DELAYED FILL OF BEVERAGE MACHINE HEATER TANK - A beverage forming method and system in which a heater tank can be filled with liquid to an expansion level after a beverage is formed. The liquid in the heater tank may be heated, causing expansion of the liquid in the tank. Thereafter, a volume of liquid may be delivered to the tank to fill the tank to a liquid delivery level at which the tank is filled to deliver a controlled volume of liquid to form a beverage. No further heating of liquid in the tank may be performed or required after filling to the delivery level since the volume of liquid delivered to fill the tank to the liquid delivery level may be relatively small. Accurate volumes of liquid may be delivered in a way that compensates for any expansion that may occur due to heating. | 2014-09-18 |
20140272024 | DOUGH-MIXING CONTROL METHOD AND DEVICE CAPABLE OF DETERMINING DOUGH GLUTEN DEVELOPMENT - A dough-mixing control device capable of determining dough gluten development is mounted on a dough mixer and has a controller, a power sensor, a temperature sensor, an output module and an operation module. The controller is electrically connected to the power sensor, temperature sensor, output module and operation module. Each parameter and determination condition inputted through the operation module is transmitted to the controller. A dough gluten development determination procedure built in the controller controls temperature and gluten development of mixed dough and performs statistical calculation according to the inputted parameters and determination conditions so as to acquire the optimal gluten development of dough. Accordingly, drawbacks such as high human production cost and unstable dough quality of conventional dough mixing that relies on human experience to determine dough gluten development can be resolved. | 2014-09-18 |
20140272025 | BEVERAGE BREWING APPARATUS WITH USER-VARIABLE, FLOW-CONTROLLED HEATING AND BY-PASS DISPENSING OF A LIQUID - A beverage brewing device includes a pump that delivers water at a controlled rate to a heater via a conduit, and subsequently to a dispensing outlet for brewing a beverage. The heater heats the water to a target temperature designated by a user via a control interface. A thermal sensor measures the temperature of the heated water, and logic circuitry of a controller determines the presence of a deviation relative to a user-designated temperature. If a difference is detected, the controller affects the pump, correspondingly affecting a flow rate of water through the heater, until a water temperature measurement attains the designated temperature. A display device displays water temperature, flow rate, or user-selectable operational settings. Additionally, a bypass conduit having a user-adjustable flow control device diverts a portion of the heated water past a flavoring medium and into a brewed beverage reservoir at a controlled, user-variable flow rate. | 2014-09-18 |
20140272026 | SYSTEM AND METHOD FOR MAINTAINING RECIPE RATIOS WHEN MEASURING INGREDIENTS FOR CULINARY COMBINATIONS - A system and method for assisting a user in assembling a culinary combination according to a recipe. The system comprises a scale and a computing device configured to communicate with the scale. The system displays information regarding ingredients of the recipe and displays a progress of assembling the culinary combination based on the information from the scale. In some embodiments, a bar graph is displayed with a bar proportional to the measured amount of an ingredient of the recipe compared to a target amount for the ingredient. In some embodiments, the system displays a build column of one or more recipe blocks, representing actions or ingredients of the recipe. An active recipe block is displayed with a portion of the recipe block displayed in a different manner in proportion to the measured amount of an ingredient of the recipe compared to a target amount for the ingredient. | 2014-09-18 |
20140272027 | HIGH FAT HUMAN MILK PRODUCTS - The disclosure features a human milk cream composition as well as methods of making a human milk cream composition and using a human milk cream composition. In particular, the disclosure features a method of using a human milk cream composition to raise the caloric content of human milk. | 2014-09-18 |
20140272028 | SYSTEMS AND METHODS FOR ORDERING AND MANUFACTURING CUSTOM PET FOOD - Methods and systems for customized pet food are described. Generally, the systems and methods comprises obtaining a pet profile information from a user, which includes at least one of a species, an activity level, a medical history, a breed, a gender, a breeding status, a feeding method, an age, a spayed/neutered status, a snack schedule, a biological sample, a body condition, a dental health, a coat information, a digestive health information and a weight of the pet. The methods and systems may also comprise obtaining a second pet profile information from a user, related to a preference regarding an ingredient, a food form, a flavor, a protein source, a shape and a texture. The methods and systems also may include correlating the first pet profile information and second pet profile information to a stored nutritional information to determine a pre-made pet blend based. | 2014-09-18 |
20140272029 | Method for Optimizing an Automated Buttering Process - A method for producing butter employs a buttering machine having an inlet, a buttering cylinder with a beater operated with a drive power by a beater drive, and an outlet. Supplied cream is separated into butter grains and buttermilk in the buttering cylinder. The method involves measuring or predefining a characteristic value of the cream or the produced butter, detecting an actual value of the current drive power of the beater, determining a setpoint value for the drive power of the beater as a function of the characteristic value, and adjusting the beater drive to this setpoint value. | 2014-09-18 |
20140272030 | INTERIOR ENERGY-ACTIVATION OF PHOTO-REACTIVE SPECIES INSIDE A MEDIUM OR BODY - A method and a system for producing a change in a medium. The method places in a vicinity of the medium an energy modulation agent. The method applies an initiation energy to the medium. The initiation energy interacts with the energy modulation agent to directly or indirectly produce the change in the medium. The energy modulation agent has a normal predominant emission of radiation in a first wavelength range outside of a second wavelength range (WR2) known to produce the change, but under exposure to the applied initiation energy produces the change. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the energy modulation agent. | 2014-09-18 |
20140272031 | BLEED RESISTANT COLORED PARTICLES FOR CONFECTIONERY PRODUCTS - A method of forming edible colored particles is provided that includes providing a plurality of edible non-hygroscopic particles, spraying the plurality of non-hygroscopic particles with an aqueous color system in a coating pan to obtain a plurality of coated particles, tumbling the plurality of coated particles concurrently during at least a portion of the spraying step and drying the plurality of coated particles in the coating pan. The resulting coated particles have a colored exterior and that exhibit resistance to color bleed in environments having a relative humidity up to the hygroscopic limit of the non-hygroscopic particles. | 2014-09-18 |
20140272032 | BEADLETS COMPRISING CAROTENOIDS - The present invention relates to beadlets comprising at least one carotenoid and matrix material, which comprise wax(es) and/or fat(s) with a drop point of between 30 to 85° C., as well as to the production of such beadlets and to the use of such beadlets in compositions. | 2014-09-18 |
20140272033 | METHOD TO INHIBIT STORAGE BROWNING IN CHEESE - Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages. | 2014-09-18 |
20140272034 | Method and Apparatus for Adhering Large Food Flakes to a Food Substrate - A method and apparatus for adhering large food flakes to a food substrate whereby the food flakes are substantially adhered to the food substrate by an adhesive. The food substrate may be any savory shelf-stable food known in the art such as a chips, pretzels, crispy bread products, popcorn, or nuts. A blend of the food flakes and the adhesive in its liquid form is applied to a food substrate. The topped food substrate is then subjected to changed process conditions to harden the adhesive, forming a bond between the food flakes and the food substrate. | 2014-09-18 |
20140272035 | Auto-Cleaning Marination Filter for Poultry Injector System - An auto-cleaning marination filter for a poultry injector system including an outer housing having a liquid inlet and outlet, a screen that allows passage of liquids and impedes passage of solid particles, and a wiper surrounded by said screen for removing solid particles attached to the screen by reverse flow of the liquid through a gap in the wiper. | 2014-09-18 |
20140272036 | METHOD, APPARATUS AND SYSTEM FOR PREPARING SANDWICHES - According to the invention, in a method of preparing a sandwich by introducing a filling between two mutually facing portions of a piece of bread, the following operations are performed: placing a filling on a filling support dish; placing the dish with the filling on a tilting dish support fitted with a pusher or a handle; engaging the top and bottom portions of the piece of bread or dough product on either side of the pivot axis of the dish support; and actuating the pusher or the handle to cause the dish support to tilt together with the dish towards a space for filling as defined by said top and bottom portions of the piece of bread or dough product so as to obtain an angle of inclination for the dish that is suitable for causing the filling to slide off the dish into the space for filling, while retaining the dish on the dish support. | 2014-09-18 |
20140272037 | FACILITATING PREPARATION OF EGGS - An apparatus for cooking eggs that differentiates the exposure of cooking heat to the yolk and albumin of the uncooked egg by controlling both the geometry of the yolk and the albumin and their relative exposures to cooking heat, which includes a body for holding an egg white component of a egg, the body having a bottom surface and one or more side surfaces extending from the bottom surface, and at least one concave recess within the body, the recess facilitating retention and support of an egg yolk component of the shelled egg and holding the egg yolk in a substantially spherical shape, wherein the body and the recess are arranged such that the egg yolk component is shielded at least partially by one or more additional elements in comparison to the egg white component when the egg is in place within the body. | 2014-09-18 |
20140272038 | FOOD PRODUCT INCLUDING FULLY OR PARTIALLY COOKED EGG - A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product. | 2014-09-18 |
20140272039 | REACTIVE ETHYLENE ABSORBER - This invention relates to an ethylene absorber containing at least one member selected from the group consisting of calcium hypochlorite, sodium hypochlorite, potassium hypochlorite, magnesium hypochlorite and acid and a hydroscopic material. In another embodiment, the invention relates to a method of preserving produce comprising placing the produce in a sealed package with a sealed container that allows gaseous contact with the produce in the container with an ethylene absorber comprising at least one member selected from the group consisting of potassium hypochlorite, magnesium hypochlorite, calcium hypochlorite or sodium hypochlorite; and acid and a hydroscopic material. | 2014-09-18 |
20140272040 | Cheese Shred Product And Method Of Making - A method of forming cheese shreds having a wide or modified crescent shape is provided. By one approach, the method includes preparing a block of cheese by chilling the cheese to a predetermined temperature and/or reducing the size of the cheese block into cheese portions or cubes. Next, the cheese portions or cubes are fed into a shredder with shredding blades having a sinusoidal configuration. The shredder is operated to shred the cheese into modified crescent shapes with an upper and lower curved surfaces and tapered ends therebetween. Further, the modified crescent shaped cheese shreds have improved meltability such that a smaller amount of cheese can be used to achieve greater coverage, flavor, and mouth feel, as compared to previous cheese shred configurations. | 2014-09-18 |
20140272041 | METHODS OF REDUCING PATHOGENS DURING PROCESSING OR POST-PROCESSING OF BEEF, POULTRY AND OTHER MEAT PRODUCTS - A method for reducing the incidence of | 2014-09-18 |
20140272042 | SYSTEMS AND METHODS FOR PACKAGING FOOD PRODUCTS - Systems and methods for packaging food products, such as fruits, vegetables, and meats. Specifically, the described methods relate to systems and methods for packaging food products in a manner that increases the products' shelf life. Generally, the methods begin by providing a food product. In some cases, debris is removed from the food product. To kill bacteria and other microbes on the food product, the food product is optionally washed in ozonated water. To deactivate enzymes within the food product, the food product is heated, though not necessarily cooked or blanched. The food product is then typically sealed in a barrier package containing between about 1 percent and about 50 percent oxygen, by volume. In some cases, the sealed package is then heated to between about 165 and about 285 degrees Fahrenheit to kill microbes in the sealed package. Other implementations are also described. | 2014-09-18 |
20140272043 | Method for Producing Fresh Milk Having a Longer Shelf Life - A method for producing fresh milk having a longer shelf life involves providing raw milk and performing an at least two-step centrifugal germ removal process of the raw milk before a standardization process of the raw milk is carried out. A method may also include performing a first step of a two-step centrifugal germ removal process before a skimming process separating skimmed milk is carried out and performing a second step of the two-step centrifugal germ removal process during the carrying out of the skimming process separating skimmed milk. | 2014-09-18 |
20140272044 | EFFICIENT FOOD PACKAGING - One disclosed aspect of the embodiments is a technique to package a dish having strips of dough, garnishes, pieces of meat, and broth. A main container has an inner wall and is configured to be sealed with a main lid. A secondary container has an outer wall and is configured to contain a first type of broth and sealed with a secondary lid. The secondary container is placed inside the main container such that the outer wall and the inner wall form a space accommodating the strips of dough and the pieces of meat. A separator is placed above the secondary container to hold the garnishes underneath the main lid. | 2014-09-18 |
20140272045 | AUTOMATED METHOD AND SYSTEM FOR RECOVERING PROTEIN POWDER MEAL, PURE OMEGA 3 OIL AND PURIFIED DISTILLED WATER FROM ANIMAL TISSUE - The present invention describes a method and an automatic system for recovering protein powder meal, crude and pure omega-3 oil and purified distilled water from a mixture of animal tissue processed in a filter-drier-reaction tank. Animal tissue, for example fish, and organic solvent are directly or indirectly fed into the filter-drier-reaction tank. The filter-drier-reaction tank mixes, heats, and separates solid and heavy liquid portions of the mixture, the organic solvents are automatically recycled back in to the system after distillation. The solid portion is retained in the filter-drier-reaction tank and baked. Solid protein powder product (the protein powder meal) is thus recovered. | 2014-09-18 |
20140272046 | ENVIRONMENTALLY CONTROLLED STORAGE FACILITY FOR POTATOES AND OTHER CROPS - Facilities for storing large quantities of potatoes, other tubers, vegetables, produce, and/or other crops are disclosed herein. In one embodiment, a facility configured in accordance with the present technology circulates air from a pile of potatoes into one or more ceiling cavities above the potatoes to warm ceiling panels. Aspects of this embodiment can reduce undesirable water formation on the potatoes. | 2014-09-18 |
20140272047 | APPARATUS AND METHOD FOR BREWING BEVERAGES - In a beverage brewing apparatus and method for brewing a beverage from a ground ingredient, a filter is configured for containing the ground ingredient. A distribution system is coupled in fluid communication with a source of liquid. A showerhead is disposed above the filter and is coupled in fluid communication with the distribution system for receiving liquid from the source of liquid. The showerhead is rotatable about a rotation axis thereof and has an exit nozzle through which liquid delivered to the showerhead by the distribution system exits the showerhead for delivery to the filter. The exit nozzle is located other than at the rotation axis of the showerhead such that liquid is channeled into the filter in a generally circular pattern upon rotation of the showerhead. | 2014-09-18 |
20140272048 | REUSABLE BEVERAGE CARTRIDGE - A reusable cartridge and method for forming a beverage using a beverage machine. The cartridge may include a bottom surface with inlet and outlet openings, e.g., arranged to receive an inlet or outlet needle, respectively, and an opening at a top end through which access to the interior space may be had. A filter basket may be inserted or removed into the interior space through the opening and a cover may engage at top to seal the opening closed. | 2014-09-18 |
20140272049 | AUTOMATED COFFEE VENDING KIOSK AND ASSOCIATED SYSTEMS, PROCESSES AND METHODS - Systems and methods for brewing coffee and producing other hot beverages are disclosed herein. An automated coffee vending kiosk configured in accordance with one embodiment of the disclosure includes a coffee brewing unit for brewing coffee and a cup dispensing portion. The cup dispensing portion can include a motor and a door operably coupled to the motor. The door can be moveable between a closed position and an open position to provide access to a cup storage area having a plurality of cups. A coffee dispensing portion can be positioned to dispense the coffee into an individual cup. | 2014-09-18 |
20140272050 | Food cooking - A food cooker comprises a reservoir | 2014-09-18 |
20140272051 | DEVICE FOR DISCHARGING MILK AND METHOD FOR HEATING MILK - A device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step. An air valve to create milk froth is provided, and the air valve is openable to introduce air upstream in reference to the flow-heater. | 2014-09-18 |
20140272052 | CARBONATION DEVICE - A carbonation device, comprising a container of a liquid, a body and a cartridge which contains a substance to be dispensed in the liquid, the body being adapted to be applied to an opening of the container and comprising a duct which is adapted to connect the liquid to the cartridge of the substance to be dispensed. | 2014-09-18 |
20140272053 | SYSTEM AND METHOD OF DE-STEMMING PRODUCE AND PREPARING PRODUCE FOR DE-STEMMING - Systems and methods of at least partially de-stemming produce are provided. A de-stemming apparatus can include a first roller pair having a first roller and a second roller with a first radial distance between them, and a second roller pair including a third roller and a fourth roller with a second radial distance between them. The second radial distance can be less than the first radial distance. The rollers can at least partially defining a longitudinal gap. At least one drive unit can drive opposite rollers of each roller pair to rotate in opposite directions to convey the produce through the longitudinal gap and apply a compression force to the produce between a pod and stem of the produce to at least partially separate the pod from other portions of the produce and the stem during conveyance through at least part of the longitudinal gap. | 2014-09-18 |
20140272054 | SYSTEM AND METHOD FOR DE-STEMMING PRODUCE AND PREPARING PRODUCE FOR DE-STEMMING - Systems and methods of at least partially de-stemming produce are provided. A de-stemming apparatus can include a plurality of roller pairs defining a longitudinal gap between individual rollers of the roller pairs. The roller pairs can to rotate to pass the produce through the longitudinal gap and apply a compression force to the produce. The de-stemming apparatus can include drum assembly having at least one of a shaft and a drum. At least one of the shaft and the drum can include protrusions to apply a blunt force to the produce to at least partially separate a first portion of the produce from a second portion of the produce. | 2014-09-18 |
20140272055 | Automated Fruit and Vegetable Calyx or Stem Removal Machine - A process for automated high-throughput fruit or vegetable calyx removal includes a material handling system, a vision system, and a cutting system. The material handling system is capable of transporting the fruit or vegetable through the automated process. The material handling system may also orient the fruits or vegetables along an axis of the fruit and or align the fruit or vegetables in a desired pattern, orientation, and/or configuration. The vision system identifies the calyx and determines calyx position data and optimal cutting angle for individual fruit. The cutting system uses data received from the vision system to automatically remove the calyx from the fruit or vegetables. | 2014-09-18 |
20140272056 | BAKING PAN AND PRODUCT PRODUCED THEREIN - A baking apparatus and method of baking buns and other products is disclosed. In one embodiment, the baking apparatus includes a base pan having a plurality of cavities and a top pan having a corresponding number of molds whereby dough placed between a cavity and a corresponding mold and baked appropriately results in a bun having a flat bottom and at least on closed end. | 2014-09-18 |
20140272057 | NEW SHREDDING ROLL FOR THE PRODUCTION OF HIGH STRENGTH SNACKS - The present invention relates to a method and apparatus for producing thin, crisp shredded snacks having a substantially flat, chip-like appearance and texture. The snacks produced by the method of the present invention have characteristics of both shredded and sheeted snacks. The shredded snacks are produced by compression of a shredded laminate to avoid the fonnation of a puffed or pillowed appearance, as well as, the thick cracker-like appearance. Despite the compression, the shredded snacks exhibit a substantially uniform shredded, net-like appearance upon their surfaces and visually discernible individual shred layers. The strength of the laminate is sufficient to continuously undergo cutting, transferring, and packaging operations during mass production without tearing or breaking. The shredded snacks produced by the method are sufficiently strong for the addition of greater concentrations of inclusion materials and fillers during production and for dipping into and scooping of dips or sauces without breaking consumption. | 2014-09-18 |
20140272058 | Fire Braising Process for Meat - A fire searing process for meat comprises cooking meat in an oven and then at least crust-freezing the meat in a freezer. The oven has a temperature of at least 1500° F., and the meat is cooked in the oven for approximately 10 seconds to 3 minutes. The meat is cooked to a depth of approximately 0.25 to 25% of the meat extending into an inner surface of the meat from an outer surface of the meat to form a crust-like portion proximate the outer surface of the meat. The meat is then at least crust-frozen in a freezer having a temperature of approximately −35 to 0° F. for approximately 1 to 6 minutes. The freezer prevents the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat. | 2014-09-18 |
20140272059 | FOOD PREPARATION APPLIANCE FOR STEAM COOKING AND FOOD PROCESSING - In a food preparation appliance and method for preparing food, an outer bowl has a bottom and a peripheral sidewall. An inner bowl is disposed at least in part within the outer bowl in spaced relationship therewith such that a gap is defined between the inner and outer bowls. The inner bowl has an interior space in which food is contained. A steam generator is in fluid communication with the gap between the inner bowl and the outer bowl, and is operable to deliver steam into the gap between the inner bowl and the outer bowl. The inner bowl and the outer bowl are configured relative to each other to define a tortuous flow path for steam to flow from the gap between the inner and outer bowls into the interior space of the inner bowl. | 2014-09-18 |
20140272060 | Chicken Ring Cooking Device and Method - A commercial cooking apparatus is provided for simultaneous steaming and two-sided grilling of food items having non-uniform thickness and/or variations in nominal thickness. The apparatus includes a compressible, heat-resistant ring member, and optionally a flexible, non-stick, heat-resistant film material associated with the ring member to form a cavity defined by the inner perimeter of the ring member. A cooking method is also disclosed, wherein a food item and a quantity of water are introduced into the cavity, and the food item is simultaneously cooked by the heated upper and lower platens of a conventional clamshell grill or similar apparatus and by steam generated by heating the water. | 2014-09-18 |
20140272061 | APPARATUS AND METHOD FOR CREATING A FOOD PRODUCT - The invention provides for an apparatus and method for producing food products without the use of an extruder. The apparatus generally comprises a conditioning element and a gear pump. The method generally comprises introducing a starch and/or protein material to the apparatus of the present invention. Advantageously, the apparatus uses less energy and avoids the back flow and scrap material often produced by the use of an extruder. | 2014-09-18 |
20140272062 | MACHINE AND MUDDLER FOR MUDDLING INGREDIENTS OF A BEVERAGE, AND METHOD OF OPERATION - Muddler machines and methods for muddling ingredients of a beverage in a container. The machine includes a muddler having at least one head. A drive assembly is attached to the upper end of the muddler for rotating reciprocatively and moving the muddler extensively away from the drive assembly to advance the muddler head within the container and into engagement with the ingredients therein. The drive assembly rotates the muddler about its axis through a given rotation for mashing the ingredients. The drive assembly then rotates reciprocatively and retracts the muddler. | 2014-09-18 |
20140272063 | VERTICAL FOOD CABINET - A food cabinet is provided that includes an enclosure with an access door, shelves carried by and vertically arranged within the enclosure, and a heat transfer arrangement. The heat transfer arrangement includes a pump, fluid conduits coupled with the pump and associated with the shelves of the enclosure, a primary tank, and an auxiliary tank. The primary tank is fluidly connected to the pump and contains a heat transfer medium. The auxiliary tank is coupled with the primary tank and provides make-up heat transfer medium to the primary tank. Also provided is a method of warming food using such a food cabinet that includes the steps of placing a food item on one of the shelves, heating the heat transfer medium to a temperature between 200° F. and 250° F., and pumping the heat transfer medium through the shelf. | 2014-09-18 |
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. | 2014-09-18 |
20140272065 | ORGANIC COMPOUNDS - 4-substituted glutamic acid derivatives according to the formula (I) or their physiologically acceptable salts | 2014-09-18 |
20140272066 | GLUTAMIC ACID DERIVATIVES - 3-substituted glutamic acid derivatives according to the formula (I) or their physiologically acceptable salts | 2014-09-18 |
20140272067 | ORGANIC COMPOUNDS - Compounds according to the formula (I) or their physiologically acceptable salts | 2014-09-18 |
20140272068 | BEVERAGES CONTAINING RARE SUGARS - Beverages comprising rare sugars and sweetness enhancers are provided herein, wherein the sweetness enhancers are present at or below the sweetness recognition threshold concentration. Also provided are methods for improving the sweetness of a beverage comprising rare sugars by adding a sweetness enhancer in a concentration at or below its sweetness recognition threshold. Beverages comprising natural high potency sweeteners and rare sugars with sugar-like characteristics are also provided, wherein the natural high potency sweetener and rare sugars are present in particular weight ratios. | 2014-09-18 |
20140272069 | Edible film-shaped preparation with cola taste - The invention relates to edible film-shaped cola-flavored preparations which disintegrate quickly and without leaving a residue when coming in contact with moisture. In advantageous embodiments, edible, water-soluble, film-shaped preparations containing cola flavoring are provided that contain hydroxypropylated pea starch and hydroxypropylated tapioca starch as a film-forming polymer, or contains such a polymer in combination with further film-forming polymers. | 2014-09-18 |
20140272070 | ANIMAL FOOD AND METHOD FOR PRODUCING SAME - An animal food has a soft, chewy texture and a low water activity, includes starches such as wheat flour, wheat gluten, glycerin, soy flour, and high fructose corn syrup; a source of protein such as wheat gluten; polyols such as propylene glycol; distilled mono-glycerides; and a source of fat such as animal-based and vegetable-based fats, and preferably has a springiness, resilience, and hardness within a desired range. The animal food is preferably extruded. | 2014-09-18 |
20140272071 | SURFACTANT-FREE, SUBMICRON HYDROPHOBIC DISPERSIONS AND FOOD ENHANCEMENT THEREWITH - Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food contacted with a substantially surfactant-free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.01% wt to about 70% of the dispersion. | 2014-09-18 |
20140272072 | STABILIZED FOAM - The present invention comprises a gel-stabilized foam for use in food products. Foam bubbles are stabilized by either a continuous gel coating or a particulate gel coating created under high shear conditions. The foam is viscous and shelf-stable, and can be combined with a viscous food product to lower its caloric density and improve its organoleptic properties. | 2014-09-18 |
20140272073 | Cheese Anticake for Enhanced Melt - Particulate natural cheese products having a modified starch composition as an anticaking agent as well as methods of melting the shredded cheese product are provided. The modified starch anticaking agent provides intact starch granules including amylopectin and substantially no amylose for the particulate cheese. During heating, the natural cheese melt is resistant to separation, and retains desirable organoleptic properties such as texture and flavor in the final product. | 2014-09-18 |
20140272074 | CRUMBLE PROCESS CHEESE PRODUCTS AND METHODS OF PRODUCTION - Crumble process cheese products may be produced by cooling process cheese to freezing temperatures below about 32° F. and holding the process cheese at the freezing temperatures for a sufficient amount of time to cause a freeze-induced denaturation of the protein bonds in the process cheese, thereby providing a modified process cheese with a texture adapted to crumble. A crumble process cheese product may include an emulsion of an emulsifier, protein, water and oil, with a portion of the protein bound to the oil and the water in the emulsion, and another portion of the casein is bound to the oil and is unbound to the water, thereby providing the crumble cheese product with a crumble-like texture. | 2014-09-18 |
20140272075 | Enhanced Viscosity Mustard Paste - An enhanced viscosity mustard paste and a method of manufacturing the same. The enhanced viscosity mustard paste can include a mustard seed and acidic liquid solvent, without a noticeable increase in mustard flavor. The enhanced viscosity mustard paste according to this invention may also be a substantially flavorless mustard paste that retains the functional benefits of viscosity-building, texture-aiding, and emulsion-strengthening. | 2014-09-18 |
20140272076 | BEVERAGE FORMING STATION DOOR FOR BEVERAGE MACHINE - A method and apparatus for opening and closing a door of a beverage forming machine, e.g., for accessing a beverage forming station. The door may be opened by retracting the door into an interior space of the housing, e.g., by moving the door rearwardly. When at the closed position, at least one edge of the door may be flush with an adjacent outer housing portion. | 2014-09-18 |
20140272077 | ENHANCED EXTRACTS OF FOOD AND BEVERAGE COMPONENTS - Generally described are extracts and beverages with enhanced nutrients, flavors and textures and methods of making the same. Some embodiments relate to extracts and beverages produced through filtration techniques. | 2014-09-18 |