http://www.freshpatents.com/Food-or-edible-material--processes-compositions-and-products-dtnewntc426.php USPTO Class 426 - Food or edible material: processes, compositions, and products en-us Mon, 20 May 2013 13:41:23 -0700 1000 Wednesday Thursday Friday Saturday Sunday 141 31 http://www.freshpatents.com/index.php?rss=true http://www.freshpatents.com/images/freshpatentsnav_rss.gif http://www.freshpatents.com/-dt20130516ptan20130122138.php Mon, 20 May 2013 13:41:23 -0700 The present disclosure provides multi-component food products having a wet food component and a dry food component. The multi-component food product is shelf-stable and does not include any artificial preservatives. Methods for providing a shelf-stable multi-component food product having a wet food component and a dry food component without artificial... http://www.freshpatents.com/-dt20130516ptan20130122139.php Mon, 20 May 2013 13:41:23 -0700 Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic,... http://www.freshpatents.com/-dt20130516ptan20130122140.php Mon, 20 May 2013 13:41:23 -0700 A highly alkaline, ultra-low sodium antioxidant mineral additive of saturated tripotassium phosphate may be used as an additive to dosages such as concentrated drops, tablets, capsules, bottled water, beverages or other dosage forms. The alkaline antioxidant mineral additive further includes organic potassium, calcium, zinc, magnesium, selenium and 79 trace minerals... http://www.freshpatents.com/-dt20130516ptan20130122141.php Mon, 20 May 2013 13:41:23 -0700 Disclosed herein is a method for producing a flavoring containing L-glutamic acid derived from natural foods by adjusting the content of ammonia remaining in a final fermentation broth after completion of culture to be in the range of 0 to 10 g/L in cultivation of L-glutamic acid producing microorganisms, thereby... http://www.freshpatents.com/-dt20130516ptan20130122142.php Mon, 20 May 2013 13:41:23 -0700 A fermentation pressure relief, anti-oxidation and visual observation apparatus and related method, comprising: a collar with an opening therethrough capable of sealably mating to a fermentation vessel lid atop a fermentation vessel; and a flap attached to the collar via a flap-to-collar attachment and situated atop the collar opening to... http://www.freshpatents.com/-dt20130516ptan20130122143.php Mon, 20 May 2013 13:41:23 -0700 A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product.... http://www.freshpatents.com/-dt20130516ptan20130122144.php Mon, 20 May 2013 13:41:23 -0700 Disclosed is a glyceroglycolipid lipase which is highly safe, can hydrolyze a neutral fat, a glycerophospholipid or a glyceroglycolipid at about pH 6, is thermally stable to some extent, can hydrolyze lecithin, cannot hydrolyze lysolecithin, can rise a bread when used singly in the production of the bread, and has... http://www.freshpatents.com/-dt20130516ptan20130122145.php Mon, 20 May 2013 13:41:23 -0700 The present invention is directed to processes, combinations, uses and biomass comprising a combination of yeasts and bacterial strains, for the production of consumable biomass from substrates comprising a simple sugar. More particularly, the claimed subject matter includes the use of Lactobacillus fermentum, Kluyveromyces marxianus and Saccharomyces unisporus. The process... http://www.freshpatents.com/-dt20130516ptan20130122147.php Mon, 20 May 2013 13:41:23 -0700 The invention provides methods for enhancing the palatability of comestible compositions by combining the comestible compositions with a palatability enhancing amount of one or more fatty acid alkanolamides and the compositions produced by such methods.... http://www.freshpatents.com/-dt20130516ptan20130122149.php Mon, 20 May 2013 13:41:23 -0700 The present invention relates to isolated polypeptides having glucose dehydrogenase activity, and polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides.... http://www.freshpatents.com/-dt20130516ptan20130122146.php Mon, 20 May 2013 13:41:23 -0700 In some embodiments, the invention provides processes for making a spray-dried whole botanical food powder from a whole botanical food. The processes comprise combining components of a whole botanical food to create a whole botanical food slurry, the components comprising 0-80% whole botanical food, 0-75% skin, 20-80% pomace, and 0-75%... http://www.freshpatents.com/-dt20130516ptan20130122148.php Mon, 20 May 2013 13:41:23 -0700 Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic,... http://www.freshpatents.com/-dt20130516ptan20130122150.php Mon, 20 May 2013 13:41:23 -0700 An alkaline antioxidant mineral water comprises tripotassium phosphate and multiple healthful minerals in water, which is free of chlorine, fluoride, and heavy metals. The alkaline mineral water further includes organic potassium, calcium, zinc, magnesium, selenium and 79 trace minerals from ancient sea salt. The trace minerals are taken from the... http://www.freshpatents.com/-dt20130516ptan20130122151.php Mon, 20 May 2013 13:41:23 -0700 In some embodiments, the invention provides processes for making a spray-dried whole botanical food powder from a whole botanical food. The processes comprise combining 0-95% of a juice component and 5-100% of at least one non-juice component of a whole botanical food to create a whole botanical food slurry, the... http://www.freshpatents.com/-dt20130516ptan20130122152.php Mon, 20 May 2013 13:41:23 -0700 Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink beverage including water, a cocoa component, and a stabilizing system. The stabilizing system has a cellulose component including a blend of microcrystalline cellulose and carboxymethylcellulose in an amount ranging from about 0.03%... http://www.freshpatents.com/-dt20130516ptan20130122153.php Mon, 20 May 2013 13:41:23 -0700 A coffee pod which can be used for machines for preparing and dispensing coffee beverages that comprise at least one extraction chamber, and at least one piston for compacting a predetermined amount of ground coffee inserted into the extraction chamber. The pod includes: a predetermined amount of ground coffee compacted... http://www.freshpatents.com/-dt20130516ptan20130122154.php Mon, 20 May 2013 13:41:23 -0700 A food product comprises a plasticizer. The plasticizer may be incorporated (internally) into the food, and/or coated (externally) on the food. The food product may further comprise a fat coating. The fat coating may comprise a structurant. A method for softening a food product by adding a plasticizer. A method... http://www.freshpatents.com/-dt20130516ptan20130122157.php Mon, 20 May 2013 13:41:23 -0700 The present invention relates to a capsule for delivering a food product by injection of a fluid under pressure into the capsule, said capsule comprising a chamber defined by capsule side walls, a flexible bottom wall and a top wall, said chamber containing at least one ingredient to be dissolved... http://www.freshpatents.com/-dt20130516ptan20130122156.php Mon, 20 May 2013 13:41:23 -0700 The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is 10 prepared by the addition of a liquid to said composition and comprises one or more beverage or... http://www.freshpatents.com/-dt20130516ptan20130122155.php Mon, 20 May 2013 13:41:23 -0700 A dispensing package for holding and dispensing food products, such as yogurts, frozen confections, custards, and the like, comprises a unitary, one-piece package body preferably comprising thermo-formed polymeric material which is liquid impermeable. The package body includes a seamless sidewall having a generally elongated, downwardly and inwardly tapering configuration. A... http://www.freshpatents.com/-dt20130516ptan20130122158.php Mon, 20 May 2013 13:41:23 -0700 A reliable conveyor oven minimizes escape of heat by minimizing the time that inlet and outlet openings appear in the baking oven. This may reduce energy consumption by 25%. The baking oven may have a conventional oven and an extension chamber, an outlet opening of the conventional oven acting as... http://www.freshpatents.com/-dt20130516ptan20130122159.php Mon, 20 May 2013 13:41:23 -0700 The second principle consists of subjecting the liquids to be treated, conformed in droplets or fine sprays, to great linear or rotatory accelerations, or both, which can reach up to 1,000 times the gravitational acceleration on Earth's surface, through frontal, tangential or oblique shocks. These shocks have lethal effects on... http://www.freshpatents.com/-dt20130516ptan20130122160.php Mon, 20 May 2013 13:41:23 -0700 Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the... http://www.freshpatents.com/-dt20130516ptan20130122161.php Mon, 20 May 2013 13:41:23 -0700 A method and device are configured to remove or reduce the quantity of one or more contaminants from a beverage, such as an alcoholic beverage. A contaminant removing material may be formed into an object or be associated with an object for contact with a beverage. The invention has particular... http://www.freshpatents.com/-dt20130516ptan20130122162.php Mon, 20 May 2013 13:41:23 -0700 The present invention is a method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is frozen to provide rigidity about the skin of the tuber, while leaving a portion of the flesh unfrozen. A portion... http://www.freshpatents.com/-dt20130516ptan20130122163.php Mon, 20 May 2013 13:41:23 -0700 A method of preparing a tuber for consumption, with the tuber having added food ingredients in the tuber. The tuber is thoroughly cooked. The tuber is then frozen to provide rigidity about the skin of the tuber, while leaving a portion of the flesh unfrozen. The skin of the tuber... http://www.freshpatents.com/-dt20130516ptan20130122164.php Mon, 20 May 2013 13:41:23 -0700 The present invention relates to new food compositions, particularly pet food compositions, which are resistant to microbial contamination, and methods for making the same. The compositions comprise an ingredient in an effective amount to impart antimicrobial activity.... http://www.freshpatents.com/-dt20130516ptan20130122165.php Mon, 20 May 2013 13:41:23 -0700 A chemical composition and method for cleaning and increasing crispness of fresh produce includes an aqueous solution containing sodium chloride, citric acid, ascorbic acid and D-alpha-tocopheryl acetate. Fresh, produce is soaked in the aqueous solution for a period of time to increase crispness of the fresh produce, to kill bacteria... http://www.freshpatents.com/-dt20130516ptan20130122166.php Mon, 20 May 2013 13:41:23 -0700 This invention Automated multi layered Poratta production process is fully hygienic and automatic production system. In Asian countries multi layered Parotta/flat bread production is done by hand and its hard labour-ship. In this above mentioned process very thin 0.5 mm wheat flour dough is done by sheeter machine. This thin... http://www.freshpatents.com/-dt20130516ptan20130122167.php Mon, 20 May 2013 13:41:23 -0700 A method, system and cartridge for forming a beverage includes a cartridge having a container defining an interior space, a lid, a filter, and a beverage medium contained in the interior space. The filter may be attached to the lid only, and extend into the interior space to separate first... http://www.freshpatents.com/-dt20130516ptan20130122168.php Mon, 20 May 2013 13:41:23 -0700 The invention provides methods and molding devices for molding three-dimensional products from a mass of foodstuff. The molding device includes a rotatable drum provided with mold cavities that are filled with the mass of foodstuff to form the three-dimensional products. The method includes use of the molding device to continuously... http://www.freshpatents.com/-dt20130516ptan20130122169.php Mon, 20 May 2013 13:41:23 -0700 (d) applying a cooling liquid to the inner surfaces of the first and second cooling belts to cool the free-flowing molten food product to form a strip of food product having a pasty consistency, whereby the strip of food is cooled simultaneously on both sides. (c) counter-rotating the first and second... http://www.freshpatents.com/-dt20130516ptan20130122170.php Mon, 20 May 2013 13:41:23 -0700 An apparatus (1) for making shaped food chip products (2) comprising hotplates (3) (4) that are arranged in such way that, when in use, food snacks are hold between the hotplates and where at least one hotplate surface is covered with a steam permeable membrane (5). Also a method for... http://www.freshpatents.com/-dt20130516ptan20130122172.php Mon, 20 May 2013 13:41:23 -0700 The present invention relates to selected from the group consisting of hard candies, brittle, caramel, and toffee, preferably hard candies containing maltodextrin, and at least 93% w/w erythritol preferably at least 95% w/w erythritol, more preferably at least 97% w/w erythritol.... http://www.freshpatents.com/-dt20130516ptan20130122171.php Mon, 20 May 2013 13:41:23 -0700 The present invention provides a chewable composition containing granules of water-soluble dietary fiber. The chewable composition has highly agreeable organolpetic properties and is consumable without the need of an ingestion aid.... http://www.freshpatents.com/-dt20130516ptan20130122173.php Mon, 20 May 2013 13:41:23 -0700 A process for instant dried noodles is provided wherein durum wheat flour is used as a main raw material, and in addition solid fat or oil is added, and in the noodle producing process dough obtained by a conventional method is made to a small mass or a plate shape... http://www.freshpatents.com/-dt20130516ptan20130122174.php Mon, 20 May 2013 13:41:23 -0700 Flour-based cookies having any standard commercial cookie formulation which includes at least the presence of flour, sugar, and fat, as well as any other cookie ingredients as required, are prepared so that the fat constituent of the commercial cookie formulation comprises a cookie-compatible lipid which has been combined with 0.2%... http://www.freshpatents.com/-dt20130516ptan20130122175.php Mon, 20 May 2013 13:41:23 -0700 A foaming composition includes a powdered carbohydrate-free soluble composition which includes protein particles having a plurality of internal voids containing entrapped pressurized gas. In one form, the foaming composition is produced by subjecting the particles to an external gas pressure exceeding atmospheric pressure prior to or while heating the particles... http://www.freshpatents.com/-dt20130516ptan20130122176.php Mon, 20 May 2013 13:41:23 -0700 The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in... http://www.freshpatents.com/-dt20130516ptan20130122177.php Mon, 20 May 2013 13:41:23 -0700 Disclosed herein are extended cheese products, pre-filled cheese extender packages having dry blends used in the process of making extended cheese products, as well as methods of making extended cheese products.... http://www.freshpatents.com/-dt20130516ptan20130122178.php Mon, 20 May 2013 13:41:23 -0700 The present invention relates to a liquid creamer with good whitening effect, pleasant sensory characteristics, and which is stable during aseptical processing and subsequent storage at ambient temperature. The creamer is useful e.g. for adding to a hot or cold beverage. The creamer comprising, among others, vegetable oil, protein, maltodextrin,... http://www.freshpatents.com/-dt20130516ptan20130122179.php Mon, 20 May 2013 13:41:23 -0700 The invention relates to an edible fat continuous spread being a water in oil emulsion comprising a water phase and a fat phase, wherein the fat phase comprises liquid oil and a structuring fat, said spread comprising a first emulsifier and a second emulsifier, to 85 wt % fat and... http://www.freshpatents.com/-dt20130516ptan20130122180.php Mon, 20 May 2013 13:41:23 -0700 Compositions of microalgae-derived food compositions, including flours and beverages, are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Also provided herein are microalgae-containing baked goods with novel properties compared... http://www.freshpatents.com/-dt20130516ptan20130122181.php Mon, 20 May 2013 13:41:23 -0700 The invention provides novel food compositions having a realistic meat-like appearance, feel, and texture. The compositions comprise from about 40 to about 90% functional proteins, from about 0.05 to about 2% of one or more cross-linking agents, and from about 60 to about 10% of a meat slurry, wherein the... http://www.freshpatents.com/-dt20130516ptan20130122182.php Mon, 20 May 2013 13:41:23 -0700 Disclosed are nutritional emulsions comprising fat, protein, and carbohydrate, including from about 0.01% to about 5% by weight of an oil having hydrophobic off-notes that is process-encapsulated by an emulsifying agent having a melt point above about 25 C, and maltodextrin having a DE of about 10 or less, wherein...