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Patent Searching and Data


Matches 451 - 500 out of 5,616

Document Document Title
WO/2006/039372
Low pH, high moisture, shelf stable foodstuff and methods of making are provided. The foodstuff is acidified with acidic electrodialized composition, edible inorganic acid or mixture thereof to obtain a final product pH of 4.6 and prefer...  
WO/2006/032646
The present invention describes a process to preserve a water-containing product such as a foodstuff, which comprises adding natamycin and nisin to the product, whereby at least 90% (w/v) of natamycin is dissolved and/or less than 10% (w...  
WO/2006/024901
The invention is a method of cooling objects by submerging in a fluid to obtain a desired cooling effect. These objects can be either food or non-food. The fluid can be liquid nitrogen, liquid argon, liquid oxygen, liquid carbon dioxide,...  
WO/2006/021587
The invention relates to the use of glycine and/or (earth) alkali glycinate salts, ammonium glycinate and/or esters of glycine and C1-C8 alcohols as antibacterial agent against the gram-negative bacterial patogens Escherichia Coli, Enter...  
WO/2006/021369
The invention relates to a method for optimally aging and drying spreadable raw sausages, such as onion-flavored ground meat sausage, sandwich sausage or well-aged, solid products made from meat and provided in a casing or a packaging, b...  
WO/2006/021589
The invention relates to the combined use of glycine and/or glycine derivative and lactate and/or (di) acetate salts, as antibacterial agent against Listeria bacteria in food and drink products.  
WO/2006/023663
A method and apparatus for tenderizing meat is disclosed. Fluid may be injected into a portion of a carcass coinciding with the cut of meat desired for tenderization. The injection site maybe sterilized before or during injection of the ...  
WO/2006/022799
A food treatment system and method with a pressurization zone (10), a dwell zone, and a depressurization zone (60). A linear pocket feeder includes a number of sealed chambers (22) each housing a food product driven through the pressuriz...  
WO/2006/022799
A food treatment system and method with a pressurization zone (10), a dwell zone, and a depressurization zone (60). A linear pocket feeder includes a number of sealed chambers (22) each housing a food product driven through the pressuriz...  
WO/2006/021588
The invention relates to the use of glycine and/or glycine derivatives as antibacterial agent in fresh meat. It is especially suitable for the preservation of fresh meat against Escherichia CoIi, Salmonella, and Campylobacter . Preferabl...  
WO/2006/019310
There is disclosed a process for tenderizing meat through the addition of sugar.  
WO/2006/019687
An apparatus and method for providing a layered seasoning to snack food products such as potato chips or tortilla chips using a vibratory scarf plate (40) that is divided into two or more sections by one or more walls (70). A different s...  
WO/2006/010043
A system and method for pathogen control in reprocessing of foods are disclosed. The system and method use chlorine dioxide to eliminate pathogens from carcasses as the carcasses are passed through a spray cabinet.  
WO/2006/010042
A system and method for pathogen control in reprocessing of foods are disclosed. The system and method use chlorine dioxide to eliminate pathogens from carcasses as the carcasses are passed through a spray cabinet. According to one embod...  
WO/2006/004821
A system and method for rapidly binding fresh meat myoglobin with carbon monoxide. The method includes placing the fresh meat into a chamber, creating a negative pressure within the chamber, pressurizing the chamber with an atmosphere in...  
WO/2005/122795
A method is disclosed for applying an oil mixture containing marine oils to food products in a manner that permits the marine oils to remain staff e for extended periods of time. The marine oils of particular interest include the omega-3...  
WO/2005/122774
Packaged meat products, methods of packaging meat, and systems for packaging meat. With respect to packaged meat products, one particular embodiment of a packaged meat product comprises a container having a low gas permeability and an en...  
WO/2005/123196
A self-venting microwaveable pouch, a food product, and a method of preparing a food product utilizing a rupturable or vent seal that is formed in the pouch and along an aperture formed by the pouch. Multiple pouch products can be stored...  
WO/2005/117599
The invention relates to a method of improving the ripening of a fermented food product. The inventive method comprises: the selection of micro-organisms that can overproduce a keto acid in a significant quantity, the weakening of same, ...  
WO/2005/115167
The present invention provides a fluid tight package containing one or more wooden cooking planks that have absorbed a hydrating liquid. A wooden cooking plank can be removed from the fluid tight package and used to prepare smoked foods ...  
WO/2005/113236
Films comprising a liquid-absorbent layer with an adsorbed antimicrobial material and an impermeable layer are provided. The films can be suitable for preparation of tubular casings and shrinkbags such as casings for foodstuffs. Also dis...  
WO/2005/108544
A method includes sealing a meat product (12) into a container (11). The method then includes releasing carbon dioxide gas from a source (15) contained inside the container (11) to maintain a carbon dioxide gas presence in the atmosphere...  
WO/2005/104878
The present invention provides an antimicrobial composition comprising (i) an antimicrobial material; (ii) an organic acid or salt thereof; and (iii) an emulsifier.  
WO/2005/102077
[PROBLEMS] There has been no method of harvesting plants such as vegetables, fruits and flowers and animals, disassembling the same and then keeping the freshness thereof at ordinary temperature. For storing plants and animals, therefore...  
WO/2005/102866
A method of producing tinned coffee is described in which coffee granules (20) are held within a receptacle (16) attached to an end cap (36) of a container (12). The receptacle (16) is provided with a filter (22) to enable a water, sugar...  
WO/2005/102063
A method for treating a product suitable for human consumption, in particular a meat product, such as for example slaughtered poultry or parts thereof, in which method: - a large number of products are successively supplied, optionally i...  
WO/2005/100614
The present invention relates to a method for reducing the concentration of pathogenic organisms such as Listeria spp. in fermented food products. The method comprises the steps of: (i) providing a food material, (ii) mixing said food ma...  
WO/2005/100891
An apparatus and a method for reduced pressure drying using microwave. The apparatus comprises a chamber (13) in which an object (11) is stored, a depressurizing pump (22) connected to the chamber (13) and depressuring the inside of the ...  
WO/2005/099465
Process for the simultaneous surface treatment, apportioning and shaping, as well as conservation of foodstuffs such as meat and sausage products, sausage meat or the like, even without the use of skins or case-shaped or bag-shaped foils...  
WO/2005/099464
By combining lecithin and oil as the principal ingredients, a highly effective, uniform, widely dispersed, pan release spray product is achieved with the lecithin comprising a de-oiled powdered lecithin. The de-oiled , powdered lecithin ...  
WO/2005/099466
A system and method for treating dark-cutter meat includes contacting the meat with one or more acidulants in an amount and for a time sufficient to allow the acidulant to hydrolyze and decrease the pH level of the meat. The acidulant ma...  
WO/2005/097486
The present invention is a method for improving the visual appearance of a food product (12) and a film (22) utilized in the method. The film includes an effective amount of a nitrogen-containing compound contained within or applied to o...  
WO/2005/097063
The invention relates to a natamycin dosage form comprising a tablet, which consists of physiologically acceptable components, said tablet containing an effective food preserving amount of natamycin. The invention also relates to a proce...  
WO/2005/094617
A method for the production of meat products from entire muscular tissue with direct incorporation of olive oil and maximum possible substitution of animal fat, which is achieved by the addition of the olive oil after the extraction of t...  
WO/2005/092125
Carbon monoxide is injected into the interior of the meat product (308) along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired...  
WO/2005/092114
The invention relates to a method for reducing a prion infectious protein concentration in a material embodied in a form of a liquid, particles or fibres and contaminated or suspected to be contaminated with prion infectious proteins con...  
WO/2005/092063
Food items, and principally sandwiches, are disclosed as being packaged for dispensing from vending machines conventionally structured for vending containerized, that is, canned or bottled, beverages, such as soft drinks and the like. Th...  
WO/2005/092109
It includes the stages of: a) Slicing that product in slices with a 5 determined thickness, b) Partially drying those slices with a pressure lower than the atmospheric pressure and, optionally, with a simultaneous energy supply, c) Apply...  
WO/2005/089376
The present invention teaches a film having a pealably sealable layer. When used in the vacuum packaging bag material context, the result is a vacuum packaging bag that a consumer can evacuate and hermetically seal. The consumer may late...  
WO/2005/089376
The present invention teaches a film having a pealably sealable layer. When used in the vacuum packaging bag material context, the result is a vacuum packaging bag that a consumer can evacuate and hermetically seal. The consumer may late...  
WO/2005/084465
A method and apparatus for pitting olives and slicing the pitted fruit. In preferred embodiments, a pitting Knife (22) and a coring Knife (24) horizontally translate each olive to be pitted while the pitting Knife (22), coring Knife (24)...  
WO/2005/084300
The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, ha...  
WO/2005/084447
The invention relates to a method for at least partially dehydrating the casing (2) of co-extruded food products (3), wherein an aqueous salt solution (8) is supplied to the exterior of the co-extruded food products (3). The invention al...  
WO/2005/084450
The invention relates to a method of drying a biodegradable material, such as a plant or animal product, comprising: a. Pre treating the material to reduce enzymatic degradation and / or microbial, particularly bacterial, attack; and b. ...  
WO/2005/082178
The invention relates to a foodstuff skin, provided with a biocide, which contains an effective amount of at least one oligomeric and/or polymeric poly(alkylenebiguanidine) and/or a salt thereof and a method for production and use thereo...  
WO/2005/082153
A process for producing a salted dried food which comprises attaching a sodium chloride-containing composition comprising sodium chloride, water and a thickener to a food and then drying the food; and a process for producing a salted dri...  
WO/2005/082174
Abstract This disclosure discusses the problems associated with preservation of food products while avoiding undesirable high pressures, additives, or other chemical treatments. The disclosed invention will reduce spoilage in food produc...  
WO/2005/082151
It is intended to provide an antibacterial agent originating in a natural material, which remains safe in regular use and has an excellent antibacterial effect, and an antibacterial composition containing this antibacterial agent. Namely...  
WO/2005/080225
Microwaveable popcorn arrangements are provided, the arrangement being a bag having a popcorn charge of popcorn kernels and oil/fat component therein. The arrangements include folded bags having preferred, internal, seal and/or adhesive ...  
WO/2005/079604
The inventor has found that a meat based food product comprising lactobionic acid shows a reduced water loss upon freezing and subsequent thawing and/or upon cooking compared to a similar product without lactobionic acid.  

Matches 451 - 500 out of 5,616