| Document |
Document Title |
|
WO/2005/102063A2 |
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/2005/100891A1 |
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/2005/100614A1 |
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/2005/099464A2 |
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/2005/099465A1 |
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/2005/099466A1 |
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/2005/097063A2 |
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/2005/097486A1 |
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/2005/094617A1 |
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/2005/092109A1 |
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/2005/092063A2 |
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/2005/092125A1 |
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/2005/092114A2 |
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/2005/089376A2 |
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/2005/084450A2 |
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/2005/084300A2 |
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/2005/084465A1 |
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)...
|
|
WO2005073362B1 |
Disclosed is a frozen additive for use with a heated beverage including a frozen liquid made from substantially the same ingredients as the heated beverage. Further disclosed is a system for cooling a heated beverage including a containe...
|
|
WO/2005/084447A1 |
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/2005/082178A1 |
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/2005/082174A1 |
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/2005/082153A1 |
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/2005/079604A1 |
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.
|
|
WO/2005/079516A2 |
A composition including meat, trehalose, and one or more preservatives, wherein the compositions exhibits less off-flavor than the same composition without trehalose. Also included is a method using trehalose to mask off-flavors caused b...
|
|
WO/2005/080225A1 |
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/2005/079582A1 |
The present invention relates to a method and composition for decontaminating surfaces, in particular surfaces in the oral cavity or wounded skin, inert surfaces such as from surgical instruments, or food stuffs, such as meat, wherein th...
|
|
WO/2005/078481A1 |
A transmitter on a bottomhole assembly (BHA) is used for generating a transient electromagnetic signal in an earth formation. A receiver on the BHA receives signals that are indicative of formation resistivity and distances to bed bounda...
|
|
WO/2005/077076A2 |
System and method for sterilization, using UV light source(s), of products, e.g., polymer-based products, whether positioned within or external to their packaging, using monochromatic, continuous wave, high-intensity, incoherent light in...
|
|
WO/2005/074692A1 |
The invention relates to a table of botanical ingredients useful for blending combinations that produce a pleasing, desired organoleptic effect. The botanical ingredients are, for example, essential oils or herbs and spices. The table in...
|
|
WO/2005/073649A1 |
The invention relates to an apparatus (1) for freezing products in a fluidised bed. The apparatus (1) comprises an air-permeable conveyor belt (6, 61) which along part of its length forms a bottom surface (4) of a trough (2, 21), which...
|
|
WO/2005/072080A2 |
Improved brine solutions and uses thereof for uncontaminatedly and/or efficiently freezing items such as foods, and biological samples. In accordance with one embodiment, a brine solution containing a sufficient amount of dye in conferri...
|
|
WO/2005/070571A1 |
A high pressure water stream (14) is discharged onto a surface to be cleaned. An ozone/water stream (16) is discharged on the same surface for sanitizing the surface. The high pressure water and ozone/water streams (14,16) are discharged...
|
|
WO/2005/070238A1 |
The present inventions relates to methods for reducing microbial contamination on carcass, meat, or meat products; or on surfaces used in processing the carcass, meat, or meat product; employing compositions including medium chain peroxy...
|
|
WO/2005/070218A1 |
The invention relates to the meat industry, in particular to methods for salting meat during meat foods manufacturing for example sausages or whole muscle products. The inventive method consists in preparing brine, activating said brine ...
|
|
WO/2005/067725A2 |
A generally U-shaped treatment tube for immersing meat in an antimicrobial treatment solution is provided. The apparatus includes an inlet for receiving meat, an outlet for removing meat, a solution inlet for introducing antimicrobial tr...
|
|
WO/2005/067741A1 |
The present invention relates to methods for reducing microbial contamination on poultry, or on surfaces used in processing poultry, employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The method...
|
|
WO/2005/065469A2 |
This invention relates to a process for improving the texture and juiciness of a meat product intended for cooking, among others of those intended for frying. In particular, the invention relates to a novel marinade for improving the ten...
|
|
WO/2005/063057A1 |
The invention relates to a method of preparing of an edible barrier for water and/or flavour transport, including oil transport in a food product wherein a ferulyolated compound is at least partly oxidized after applying it to the food p...
|
|
WO/2005/063030A1 |
An improved flavor and microbiologically stable food composition is described. The food composition comprises a) less than about 5.0% by weight humectant; b) a stabilizing salt; and c) water wherein the food composition has an Aw of less...
|
|
WO/2005/063029A2 |
A method of freezing food for later thawing and use which includes the steps of packing a food product in a container for freezing, cooling the food substantially throughout the bulk thereof to about 10 °C and then cooling the food subs...
|
|
WO/2005/058051A1 |
The invention concerns a method for processing fresh porous vegetal food products, comprising the step of impregnating said food products with an edible particle gel forming solution, wherein the pores or interstices of said vegetal food...
|
|
WO/2005/055741A1 |
The invention relates to a method for treating the surface of food products by applying a polymer film, wherein a polyvinyl alcohol-polyether graft copolymer in the form of an aqueous dispersion is applied on the food product as the film...
|
|
WO/2005/055732A1 |
The invention relates to a method for the treatment and long-term preservation of meat products without a cold chain. The inventive method comprises the following steps consisting in: injecting each piece of meat with a brine solution co...
|
|
WO/2005/055727A2 |
A process to assemble an arrangement of a snack and a beverage container, along with promotional material, all mountable 4 into a standard vending machine slot (use language of claim) within the product storage area previously occupied b...
|
|
WO/2005/053710A2 |
The present invention relates to an orally ingestible food or pet food composition or cosmetic composition containing glucosamine generated from plant materials through a drying process for the maintenance of joint health or prevention, ...
|
|
WO/2005/053484A2 |
A roaster for roasting coffee beans includes a roasting chamber having a top and a bottom. A cover is seated on the top of the roasting chamber and a bottom of the roasting chamber is seated on a base. A hot air supply is provided in the...
|
|
WO/2005/053413A1 |
The invention relates to an apparatus for processing foodstuffs with liquid, comprising: a liquid container, a processing unit for the foodstuff and a feed conduit connecting the liquid container to the processing unit via a pump. The ap...
|
|
WO/2005/051106A1 |
A method of producing a pig bone extract and a method of sterilizing a pig bone extract. More specifically speaking, a method of producing a pig bone extract characterized by comprising a UHT sterilization step at 130&ring C or lower; an...
|
|
WO/2005/046341A1 |
The invention is directed to a process to reduce blackbone occurrence in meat. The invention is further direct to reducing blackbone discoloration in meat while maintaining higher yields and without negatively affecting the appearance of...
|
|
WO/2005/046349A2 |
The invention relates to an oleaginous composition containing an especially antioxidative, flowable active ingredient, as an additive for an oil that is principally used for food preparations, the viscosity of the composition being betwe...
|
