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 Thu, 24 Jul 2008 15:06:35 -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/Methods-of-making-and-using-lactobacillus-strains-dt20080717ptan20080171102.php Thu, 24 Jul 2008 15:06:35 -0700 Lactobacillus strains that have a genetic Profile I based on Apa I, Not I, and Xba I digests are provided. Preferably, the strains decrease level of at least one of coliforms and E. coli within the gastrointestinal tract of an animal. A direct-fed microbial that includes the strain is additionally... http://www.freshpatents.com/Healthy-and-functional-foods-for-the-obesity-patients-using-purple-colored-potato-dt20080717ptan20080171103.php Thu, 24 Jul 2008 15:06:35 -0700 Disclosed is a novel healthy and functional food having an obesity-suppressing activity. The healthy and functional food according to the present invention is manufactured by using an extract or a raw juice of purple-colored potato as a main/minor ingredient, or by adding the extract or a raw juice of purple-colored... http://www.freshpatents.com/Health-promoting-dairy-and-food-products-containing-mushroom-glucan-produced-through-fermentation-of-grifola-frondosa-dt20080717ptan20080171104.php Thu, 24 Jul 2008 15:06:35 -0700 The present invention deals with the production of food products with a health promoting effect, namely immune modulation in general, and lowering and/or stabilizing blood sugar levels. The food products concerned comprise polysaccharides from edible or medicinal mushrooms. These are produced through fermentation instead of conventional cultivation of mushrooms. Fermentation... http://www.freshpatents.com/Process-for-preparing-yoghourt-without-microbial-contamination-dt20080717ptan20080171105.php Thu, 24 Jul 2008 15:06:35 -0700 A process for preparing yoghourt without microbial contamination, especially aseptic packing technique for yoghourt. The aseptic canning process is divided into two steps of sterilizing milk and aseptic canning, and one inoculated lactobacillus milk tank is connected between the said two steps. Inside aseptic room, the inoculated lactobacillus milk tank... http://www.freshpatents.com/Novel-probiotic-strains-for-pets-dt20080717ptan20080171106.php Thu, 24 Jul 2008 15:06:35 -0700 The present invention provides novel strains of probiotics for use in the gastrointestinal tract of a pet. The probiotics of the present invention are capable of fermenting starch to produce lactic acid and/or hydrogen peroxide anti-pathogenic metabolites. The present invention also provides a novel method for identifying the effectiveness of... http://www.freshpatents.com/Sport---nutraceutical-jerky-dt20080717ptan20080171107.php Thu, 24 Jul 2008 15:06:35 -0700 A method of creating jerky formulations through a nutraceutical marinade that result in the creation of sports enhanced supplemental jerky. This allows individuals to supplement their nutraceutical intake while traveling or participating in athletic activities without storing or transporting supplements or liquids required to take supplements.... http://www.freshpatents.com/Kit-for-and-method-of-preparing-a-coffee-beverage-dt20080717ptan20080171108.php Thu, 24 Jul 2008 15:06:35 -0700 The invention pertains to a kit for preparing a coffee beverage, in particular cappuccino, cafe latte, or Wiener melange or the like, comprising a first container (1) holding at least a coffee beverage ingredient, preferably at least a coffee concentrate, a creamer and/or a foamer, to be dispensed into a... http://www.freshpatents.com/Cap-assembly-for-cold-steeping-drinks-dt20080717ptan20080171109.php Thu, 24 Jul 2008 15:06:35 -0700 A cap assembly includes a body, a punch assembly, a safety ring and a connector strip. The body has a cap connector, a primary tube, a cover, a drive tube and a chamber. The primary tube is formed coaxially on the cap connector and has at least one annular seal.... http://www.freshpatents.com/Solids-package-dt20080717ptan20080171110.php Thu, 24 Jul 2008 15:06:35 -0700 A solids package 10 comprises a linear elongate tubular structure 15 which is sealed at an upper end 11 and a lower end 12 thereof, the structure including an integral gripping portion 14 proximate the upper end and a foraminous portion 16, a predetermined amount of a solid material contained... http://www.freshpatents.com/Assembly-of-solid-confectionery-pieces-dt20080717ptan20080171111.php Thu, 24 Jul 2008 15:06:35 -0700 The solid pieces of confectionery may be first and second candy pieces. The first candy piece 1 is formed with a through hole 2. The second candy piece 3 is a columnar one which can be snugly fitted in the through hole 2 formed in the first candy piece. The... http://www.freshpatents.com/Method-and-apparatus-for-making-a-candy-product-and-the-candy-product-itself-dt20080717ptan20080171112.php Thu, 24 Jul 2008 15:06:35 -0700 A first pattern (64) of candy beads (14) is picked up by use of a vacuum carrier (54) and is positioned on a region of the upper surface of a sheet candy member (12). The vacuum is turned off and the vacuum carrier (54) is moved away from the sheet... http://www.freshpatents.com/Frozen-confectionery-product-dt20080717ptan20080171113.php Thu, 24 Jul 2008 15:06:35 -0700 A frozen confectionery product is provided comprising a plurality of discrete frozen confections, each discrete frozen confection being able to contact directly other discrete frozen confections in the product, which discrete frozen confections comprise an ice structuring protein (ISP) and have an average volume of at least 1 ml.... http://www.freshpatents.com/Process-for-the-production-of-refined-whole-wheat-flour-with-low-coloration-dt20080717ptan20080171114.php Thu, 24 Jul 2008 15:06:35 -0700 A description is given of a whitish whole flour and a process for producing said flour, whereby said process involves: (a) supplying a quantity of conditioned wheat grain; (b) fractionating the wheat grain to obtain endosperm, bran, and germ; (c) separating and distributing the endosperm, bran, and germ to allow... http://www.freshpatents.com/Method-of-treating-food-and-food-obtained-by-this-method-dt20080717ptan20080171115.php Thu, 24 Jul 2008 15:06:35 -0700 A method of treating food capable of easily softening or pulverizing food in a short time without losing nutrients is provided. A shock wave (SW) generated in a shock wave source is applied to food such as an apple or tea leaves to soften or pulverize the food. A large... http://www.freshpatents.com/Pasteurization-of-pre-packaged-food-using-supercritical-co2-dt20080717ptan20080171116.php Thu, 24 Jul 2008 15:06:35 -0700 A method to pasteurize pre-packaged food at, or near room temperature, using supercritical carbon dioxide is provided. Carbonation may also be introduced simultaneous to the pasteurization.... http://www.freshpatents.com/Methods-for-reducing-microbial-contamination-in-seafood-processing-dt20080717ptan20080171117.php Thu, 24 Jul 2008 15:06:35 -0700 The present invention is generally directed to methods for reducing microbial population on food, especially seafood, during processing. Provided are methods of seafood processing that involve contacting seafood with a disinfection composition comprising an acid, a buffer, and an antimicrobial metal. Such methods can result in reduced pathogen load, reduced... http://www.freshpatents.com/Method-for-extracting-lipids-from-biological-solutions-dt20080717ptan20080171118.php Thu, 24 Jul 2008 15:06:35 -0700 Bipolar membrane electrodialysis (BMED) was used to separate lipids from biological solutions. The lipids are separated from animal as well as vegetable solutions. Particularly, bipolar membrane precipitates high levels of lipids from a biological solution. The BMED single step process improves significantly lipid precipitation rates in several biological solutions of... http://www.freshpatents.com/Method-in-the-protein-fractionation-of-skim-milk-by-means-of-microfiltration-dt20080717ptan20080171119.php Thu, 24 Jul 2008 15:06:35 -0700 The disclosure relates to a method in the protein fractionation of skim milk by means of microfiltration. The skim milk is pre-treated in that, before the microfiltration, it is heated to between 55 and 65 C and kept at this temperature for between 2 and 15 minutes. Thereafter, the skim... http://www.freshpatents.com/Dough-conditioning-apparatus-and-method-dt20080717ptan20080171120.php Thu, 24 Jul 2008 15:06:35 -0700 A dough conditioning apparatus for frozen dough including: an enclosure; at least one tray or conveyance for supporting at least one frozen dough piece within the enclosure; a means to direct a conditioning gas directly onto frozen dough within the enclosure; humidity and temperature sensors for respectively measuring the humidity... http://www.freshpatents.com/Fortune-cookie-making-tool-dt20080717ptan20080171121.php Thu, 24 Jul 2008 15:06:35 -0700 A folding tool onto which one places a fortune cookie crepe and a fortune ticket, while the crepe is still soft and pliable, which one then bends at hinges of the tool in a specific sequence, to cause the folding of the crepe around the fortune ticket and into a... http://www.freshpatents.com/Method-of-cooking-cone-shaped-food-items-dt20080717ptan20080171122.php Thu, 24 Jul 2008 15:06:35 -0700 Cone-shaped food items and cones having various food stuffs in them are cooked by placing a cone-shaped food item into a cone-shaped heating station that travels through an oven and past an inclined heater element. The heating station rotates the cone-shaped food item so that it is uniformly heated as... http://www.freshpatents.com/Technically-produced-dihydrocoumarin-dt20080717ptan20080171123.php Thu, 24 Jul 2008 15:06:35 -0700 Dihydrocoumarin produced technologically from coumarin by biotransformation is claimed together with related production variants that are carried out with the aid of isolated enzymes and/or microorganisms. Pure coumarin as well as coumarin isolated from a plant extract or coumarin-containing plant extracts can be used as starting materials. Selected strains of... http://www.freshpatents.com/All-natural-sweetener-composition-dt20080717ptan20080171124.php Thu, 24 Jul 2008 15:06:35 -0700 An all natural zero and low calorie sweetener composition is disclosed, which can be supplemented with calcium. The disclosed sweetener can be used in foodstuffs including food, beverages, and beverage products as a substitute for high calorie sweeteners along with calcium supplementation.... http://www.freshpatents.com/Methods-of-forming-heat-stable-soy-milk-concentrates-dt20080717ptan20080171125.php Thu, 24 Jul 2008 15:06:35 -0700 Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet... http://www.freshpatents.com/Hydration-process-for-a-refried-bean-product-dt20080717ptan20080171126.php Thu, 24 Jul 2008 15:06:35 -0700 This application provides a process for producing a refried bean product. The refried bean product contains both homogenized cooked bean particles and larger sized cooked bean particles and provides a texture typical of refried beans. The present process includes hydrating dried beans in water a period of time sufficient to... http://www.freshpatents.com/Processed-potato-and-process-for-producing-the-same-dt20080717ptan20080171127.php Thu, 24 Jul 2008 15:06:35 -0700 A process for producing a potato product includes hermetically enclosing potatoes in a container having an average oxygen permeability of 5 cc/m2·day·atm or less, and heating the potatoes at 60 to 95° C., the potatoes being heated under conditions where dissolved oxygen content in the container becomes 5% O2 or... http://www.freshpatents.com/Storage-stable-creme-filling-fortified-with-omega-3-fatty-acids-dt20080717ptan20080171128.php Thu, 24 Jul 2008 15:06:35 -0700 Disclosed is a crème filling that is fortified with the omega-3 fatty acids eicosapentaenoic acid, docosahexaenoic acid, or a mixture thereof and is room temperature stable for at least 4 months and more preferably for at least 8 months. It has been found that these omega-3 fatty acids can be...