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Patent Searching and Data


Matches 451 - 500 out of 11,169

Document Document Title
WO/2007/005772A1
The present invention relates to the use of carbon monoxide as a process aid to ameliorate the loss of red color of fat-beef-trimmings while they are heat treated to produce finely textured beef. Finely textured beef, sometimes known as ...  
WO/2007/003917A1
The present invention relates to an isolated Lactobacillus plantarum or pentosus strain which has the ability to act as a starter culture, has protective activity and which is a probiotic. Cultures of the strain and food products inocula...  
WO2006020749A3
This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared ra...  
WO/2006/138242A2
A method of preventing or reducing food product contamination comprising contacting either a surface within a processing facility, a food processing equipment surface, an already-cooked food or other ready-to-eat product surface, or a co...  
WO2005123196A3
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/2006/134584A1
A cryoprotective composition comprises a disaccharide. such as trehalose or lactose; a polysaccharide, such as polydextrose or inulin, and a source of phosphate ions. The source of phosphate ions may comprises at least one polyphosphate,...  
WO2005084300A3
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/2006/132922A2
Processing apparatus and method for meat, poultry and fish products include multiple successive immersions in sanitizing solutions at different successive temperatures within controlled environments including at fluid pressures different...  
WO2006086770A3
The invention relates to customized nutritional foods, both solid and liquid, and in particular to foods (IQQ) (and packaging) that are designed for weight loss, weight control and behavior modification. The food (100) comprises first (1...  
WO2005092063A3
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...  
WO2005122774A3
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...  
WO2006103018A3
A food preservative system and method for preserving a food composition is described. The food composition can be high in protein, contain meat and mayonnaise and is shelf stable for at least 30 days. The preservative system has a compon...  
WO2006057662A3
A bakery tray having a central region comprising at least one orifice having attached fingers that provide support for holding an article placed in the orifice. In one embodiment, the tray is made of a paper, such as paperboard or corrug...  
WO/2006/126870A1
Apparatus for processing, such as cooling and/or drying, food products. The apparatus has a conveyor structure including a conveying surface extending along a processing path in a processing space, for conveying the food products through...  
WO/2006/124929A3
A cereal bran fortified with an effective amount of select additives such as vitamins, minerals, and essential dietary fats to promote digestive health. The fortified cereal bran can be used as a dietary supplement or as an added ingredi...  
WO2006099553A3
The present invention relates to a process of manufacturing dried plant products to be used as additives in food. This invention addresses the issue of reducing the cost of freeze-drying plant material while retaining the desired charact...  
WO2006049947A3
Methods for producing center filled confections, such as gummy or jelly candies or fruit snacks are presented. For example, the confections can be continuously produced by co-deposition into a mold without candy tailing to obtain product...  
WO2006064520A9
Stable concentrated emulsions of monocaprin in water are provided which are microbicidal upon dilution and can be used for disinfection of foodborne bacteria, such as campylobacter species, and other pathogenic and spoilage bacteria in a...  
WO2005099464A3
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/2006/117890A1
[PROBLEMS] To provide an apparatus for producing processed goods of vegetable, meat and/or seafood that as a food material, especially as a food material for use in processed food can maintain appropriate salt content and/or sugar conten...  
WO/2006/117577A1
The invention relates to a spice based cure mixture that can be applied especially for meats, but it can also be used for curing fishes, crabs etc., additionally for stewing of garden stuffs and vegetables. The cure mixture according to ...  
WO/2006/110967A1
The present invention refers to the improvement developed in the packages designed to condition great quantities of sliced meat for human consumption. The improved packaging is formed by an external parallelepipedal wrapping (1) of a red...  
WO2005082071A3
A composition of matter with antimicrobial and antibacterial properties for treatment of water, wastewater, processed food and for use as a food additive is provided. The antimicrobial composition inhibits cellular growth of known pathog...  
WO/2006/110941A1
A process for extending the shelf life of a processed food comprising treating the surface of a substantially solid food with a treating gas comprising an entrained volatile biocide; processing the treated food, such as by slicing or sha...  
WO/2006/110942A1
An apparatus for gaseous treatment of food comprising vessel adapted to receive a volatile biocide and food; entry port for introducing food into the vessel; treatment zone for treating food in the vessel with a volatile biocide entraine...  
WO2005108544A3
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/2006/105802A1
The invention relates to a method and an apparatus (1) for thawing frozen meat products, in particular pieces of meat, which are stored in pieces (2) in a thawing chamber. The apparatus (1) has a first measuring probe (12) for measuring ...  
WO/2006/108027A3
Meat-based food products and methods and systems for making such products are described herein. One embodiment is directed toward a method of making a meat-based food product that includes forming meat into a bulk form, heating the bulk ...  
WO/2006/103018A2
A food preservative system and method for preserving a food composition is described. The food composition can be high in protein, contain meat and mayonnaise and is shelf stable for at least 30 days. The preservative system has a compon...  
WO/2006/102161A3
A method of aseptically and adiabatically processing liquid or semi-liquid food product at ambient temperatures so that the food product is transported from one sterile environment (such as a food processing machine), and into another st...  
WO/2006/098070A1
A method of cooling a dressed carcass of a slaughtered animal halved along the backbone thereof while transferring the dressed carcass in a cooling chamber is provided, with which reduction in process yield in the cooling process due to ...  
WO/2006/099412A1
Biomass extracts with high protein and nutritional value and methods for making the same are disclosed. Such extracts may include cakes with low residual oil and high levels of desirable constituents and oils that require little to no do...  
WO/2006/097248A1
The invention relates to a method for treating foodstuffs, particularly for preserving fresh sausage or meat products involving the time-limited influence of temperature and/or pressure or high pressure and for subsequently bringing the ...  
WO/2006/099305A3
Methods and compositions for extending the shelf life of food products and, simultaneously, retaining a non-acidic taste in the final food product are disclosed. For the cosmetic industry, the invention also provides methods and composit...  
WO2006039372A3
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/2006/094204A3
The present invention is an improved food container barrier (10) in particular, the present invention is directed to a food container barrier for dividing a food container into at least two chambers A preferred embodiment of the food con...  
WO/2006/094204A2
The present invention is an improved food container barrier (10) in particular, the present invention is directed to a food container barrier for dividing a food container into at least two chambers A preferred embodiment of the food con...  
WO/2006/086982A1
An apparatus for cooling carcass parts (1) comprises at least one cooling element (8, 9) with a flexible cooling surface (14) for abutment with a carcass part (1) ; a form- stable shell (15) ; and a cavity (17) behind the flexible coolin...  
WO/2006/087857A1
As a food material, especially a food material for use in processed food, it is intended to provide processed goods of vegetable, meat and/or seafood that appropriately maintain the salt content and/or sugar content, water content and wa...  
WO/2006/086461A1
According to the present invention, the color of beef subjected to injection is improved at the injection site with a composition, comprising; (A) a vegetable protein material and (B) an antioxidant comprising an alkali metal salt of asc...  
WO/2006/082267A1
The invention relates to a method of preserving a crustacean against melanosis, consisting in bringing the crustaceans into contact with a solution containing a suitable quantity of lactic acid bacteria and subsequently storing same unde...  
WO/2006/078868A2
The present invention provides a food preservation system that includes a multi-phase bacterial inhibition food pad. The food pad includes absorbent media and/or material to absorb fluids emanating from the packaged food. The absorbent m...  
WO/2006/071215A1
Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise (I) contacting exterior surfaces of the live animal at least once when the animal is en route to being...  
WO/2006/071224A1
Methods of processing four-legged slaughter animals for consumption as meat and/or meat product(s) are described. The methods comprise: I) contacting exterior surfaces of the live animal at least once with a microbiocidal solution formed...  
WO/2006/068499A1
Method for drying of entire portion pieces of fish or meat or portion pieces of minced fish or forcemeat. The portion pieces are dried in at least one first step at atmospheric pressure and a first temperature lower than the initial free...  
WO/2006/066900A1
A wetting agent which does not present an overall sweet taste, and processes for making and using it. The /wetting agent comprises i) at least 40 wt. % or higher of solids, based on total solids in the binder, of one or more fibrous ingr...  
WO/2006/063428A1
The methods and compositions of the present invention involve the use of Carnobacterium maltaromaticum strains (previously known as C. piscicola) or associated fermentate or bacteriocin compositions to treat foods, such as fresh or proce...  
WO/2006/064520A1
Stable concentrated emulsions of monocaprin in water are provided which are microbicidal upon dilution and can be used for disinfection of foodborne bacteria, such as campylobacter species, and other pathogenic and spoilage bacteria in a...  
WO/2006/058469A1
A process for producing quick-frozen burdocks includes soaking them in disinfectant liquid to kill bacteria, peeling the skin, cutting them into blocks, soaking in color-protecting liquid for maintaining color, soaking in disinfectant li...  
WO2006041322A3
A method of maintaining a desirable fresh and/or healthy appearance of a cut of meat during retail display including the steps of maintaining said cut of meat at a temperature within a temperature range as close to freezing as possible w...  

Matches 451 - 500 out of 11,169