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Patent Searching and Data


Matches 201 - 250 out of 1,102

Document Document Title
WO/2008/017355A1
In a process for temperature control, heating and/or cooling of liquid food (2) for animals, in particular milk for young animals, for feeding and/or pasteurizing this liquid food (2), for example milk, which is placed into a container (...  
WO/2007/143287A2
A method of making an enhanced corn masa by roasting com kernels to neutralize the corn seed prior to cooking and soaking the corn in lime. Roasting of the corn kernels provides numerous benefits including the ability to dial in a roaste...  
WO/2007/139468A1
The invention relates to an apparatus for evaporative cooling of a liqueform product. The apparatus comprises a vacuum chamber (1) which is divided into a first, centrally positioned space (6) and a second space (7) which concentrically ...  
WO/2007/136237A1
The invention can be used in the milk industry. The inventive method consists in treating raw milk by laser action at a stage of the milk reception for processing. Said invention makes it possible to preserve the initial biological value...  
WO/2007/127072A2
A dual-sided cooking device is provided that determines whether the upper (22) and lower (14) cooking platens are substantially parallel to each other when in a cooking position. In addition, the method and device in accordance with the ...  
WO/2007/117024A1
A novel method of gas treatment for fluid; and a process for producing milk or the like with the use thereof that from the viewpoint of cost and efficiency, is extremely useful in industry. While discharging a fluid through liquid discha...  
WO/2007/112607A1
Method for heat treatment of human milk, wherein the milk is kept at an elevated temperature in a pasteurising step. Removal of bacterial constituents and/or viral constituents can be effected if an elevated temperature in the narrow ran...  
WO/2007/099419A1
The present invention relates to a process for the manufacture of a frozen dessert, comprising the successive steps consisting in: (a) freezing an industrial milk composition comprising from 6 to 45% by weight of dry matter and fermented...  
WO/2007/058350A1
It is intended to provide a milk drink/food such as cow’s milk packed in a transparent container such as a polyethylene terephthalate bottle which is free from the problem of light-induced off-flavor generation even in the case of a pr...  
WO/2007/055604A1
A dairy product is prepared by adding a non-lactose fermenting and non-galactose fermenting yeast or a non-fermentative yeast to a dairy starting material or dairy product in an amount sufficient to extend the shelf life of the resulting...  
WO/2007/049974A1
A cooling system includes a plurality of sets of teat cups connected through individual lines (2) with a vacuum header (3). Heat exchangers (17) are provided about each of the lines (2) so as to extract thermal energy from the milk subst...  
WO/2007/046067A1
A plant for temperature-controlled processing of food products, particularly milk or the like, comprises a storage tank (2) for the product under treatment, a product preheating section (3), a heat treatment unit (4) downstream of the pr...  
WO/2007/044330A2
The present invention relates to a device and a method for cooking food on a grill having opposed upper and lower platens wherein a gap spacing between the platens is adjusted in an initial stage and in subsequent stages of the cooking t...  
WO/2007/039296A1
The invention relates to a scraped surface heat exchanger (100) comprising a heat exchanging wall (20) having an cylindrical inner surface (21) with a radius (R + δ), a shaft (10) being rotatable mounted inside of and concentrically to ...  
WO/2007/041395A3
Composition comprising microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them (Figures 1, 2, and 3). Additionally, there are also described edible food products and industrial suspensions...  
WO/2007/033293A3
A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen ...  
WO/2007/027109A1
A method for ohmic heating for example to pasteurise or sterilise a product comprises causing the product to pass between electrodes (1, 2) which may be concentric, applying an alternating voltage across the electrodes preferably at a fr...  
WO/2007/011706A1
Methods of enhancing the flavor of fruits or vegetables within its own product packaging to extend the shelf-life and allow for mass production and mass distribution of the flavor enhanced fruits or vegetables, and the packaged flavor en...  
WO/2006/136882A1
The invention relates to an apparatus for applying oscillating magnetic fields, particularly for treating liquid, pasty, semi-solid or granular products. The invention further relates to a method of use of such apparatus and a plant inco...  
WO/2006/134979A1
[PROBLEMS] To provide a method for preventing the formation of abnormal flavor in raw milk or pasteurized milk and to provide pasteurized milk for use in the production of milk having good quality and flavor. [MEANS FOR SOLVING PROBLEMS]...  
WO2005112659A3
Carbon dioxide is dissolved in perishable liquids loaded into pressure vessels that tare provided with low carbon dioxide head pressure so as to improve product shelf life, thereby providing options for more economical shipment, as by ra...  
WO2006020202A3
A system and method for manufacturing a frozen edible product is provided. The method includes providing a continuous mixer (409, 509), a freezer (411, 511) and supply of compressed air (407, 507). The method also includes preparing a mi...  
WO/2006/131208A1
Disclosed is a method for treating milk (1), non-commercial milk, colostrum, milk of sick animals, or a mixture thereof for feeding animals. According to said method, the milk (1), the non-commercial milk, the colostrum, or a mixture the...  
WO2006102092A3
An imitation cheese composition containing moisture in an amount that is at least about 55% by weight of the composition, an acidulent in an amount that causes a pH of the composition to be not greater than 4.6, a hydrocolloid, a cheese-...  
WO/2006/123047A1
The invention relates to an installation for the continuous heat treatment of a heat-sensitive liquid, such as a dairy product. The inventive installation comprises: a mixing chamber (1) which is equipped with liquid and water vapour inl...  
WO/2006/124051A2
An apparatus and method for cooking in heated water any dehydrated powdered food, including West African yams, garri and rice known collectively as fufu flour, beef, poultry, seafood, carrots, fruits, and any combination thereof, forming...  
WO/2006/124799A2
A flexible automatic broiler and method of use for variable batch cooking for particular use in quick serve and fast food service restaurants. The automatic cooking devices include a conveyorized cooking surface for alignment and dischar...  
WO/2006/121353A1
A microwaveable beverage pack comprising or including a free standing open top microwaveable container (with or without microwave shielding), having a piercable or removable lid that at least substantially closes the top of the container...  
WO/2006/111102A1
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 lactob...  
WO/2006/096074A1
The present invention relates to a method of pressure treating a bioactive composition comprising at least one bioactive component to prevent the growth of at least one unwanted microorganism while retaining a desired leve activity of th...  
WO/2006/096073A1
The present invention relates to a method of treating a composition comprising metal ion lactoferrin and in particular to a method of pressure treating a composition comprising metal ion lactoferrin to prevent the growth of at least one ...  
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/2006/089527A1
The invention relates to a start-up method for a milk sterilisation plant and milk sterilisation plant embodied to carry out the start-up method. The milk sterilisation plant comprises a separator (5) and a subsequent pasteurising unit (...  
WO/2006/087391A1
An oligosaccharide mixture derived from animal milk, food products comprising said oligosaccharide mixture and a process for producing said oligosaccharide mixture.  
WO/2006/089300A2
A combination bread toaster and steamer device (10, 10b, 10c) includes a pair of vertically oriented bread slots (26, 26b, 26c) extending into a housing (22, 22b, 22c) from a top of the housing; means for elevating and lowering bread (30...  
WO/2006/086427A2
An apparatus, system, and method of irradiating fluent food products. The present invention utilizes a transmissive wall having a convex surface. A source of radiation is positioned on a side of the transmissive wall that is opposite the...  
WO/2006/086427A3
An apparatus, system, and method of irradiating fluent food products. The present invention utilizes a transmissive wall having a convex surface. A source of radiation is positioned on a side of the transmissive wall that is opposite the...  
WO/2006/080956A2
Bacteria growth is controlled or destroyed in a food substrate by applying to the substrate an aqueous acidic protein solution isolated from animal muscle tissue and/or a peptide derived from the protein.  
WO/2006/079464A1
A device for the quick heating of fluid material, in particular food, comprises: a container (20) for the fluid material and a heater (12). ccording to the invention said heater consists of a microwave generator (12), or agnetron, equipp...  
WO/2006/080956A3
Bacteria growth is controlled or destroyed in a food substrate by applying to the substrate an aqueous acidic protein solution isolated from animal muscle tissue and/or a peptide derived from the protein.  
WO2005104860A3
A heat exchanger plate pair in combination [ 102a,b] encloses in part a condensation chamber [120]. Between and above the plate pair (102a, b) is a cap (220), which provides a curved surface to receive distilland (330) as it flows throug...  
WO/2006/057565A1
A microwavable product capable from a frozen state of its gas and ice including composition, whilst still in all or part of its container in which it has been frozen or been held frozen, of being microwave heated to a foamy hot beverage,...  
WO2005097063A3
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/2006/037183A1
A method for improving the half-life of milk comprising the step of: a) contacting milk with an antibody raised against at least one of the following: i) a molecule required for survival by at least a micro-organism that is responsible f...  
WO/2006/039372A2
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/2006/025761A1
The inventions relate to the milk industry and can be used for producing pasteurised whole or reconstituted milk and sour milk products which are based thereon, have a long-term storage time and exhibit improved organoleptic characterist...  
WO/2006/021059A1
The present invention is related to a method for elimination of microorganisms present in milk, comprising sequentially the steps of physical and thermal treatment of the milk, with the milk flow being kept constant at least throughout t...  
WO/2006/016404A1
[PROBLEMS] To attain decomposition of allergen, imparting of antibacterial and antioxidant properties and enhancement of calcium absorbing capability. [MEANS FOR SOLVING PROBLEMS] Raw milk immediately after drawing is heated to about 40...  
WO/2006/015212A2
A method for preventing temperature overshoot in a cooking appliance of the type using a cooking medium such as oil, shortening, water or air to convect or conduct energy, typically in the form of heat, from the appliance to a food produ...  
WO/2006/012506A1
The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable c...  

Matches 201 - 250 out of 1,102