| Patent Number |
Title Of Patent |
Date Issued |
| D366178 |
Utensil |
January 16, 1996 |
|
| D365752 |
Bottle |
January 2, 1996 |
|
| D364721 |
Pasta |
December 5, 1995 |
|
| D364093 |
Combined container and cap for salad dressing |
November 14, 1995 |
|
| 6814759 |
Stable zeolite/cellulose composite materials and method of preparation |
November 9, 2004 |
| Stable cellulosic fiber material for use in forming zeolite/cellulose composites is prepared by suspending loose cellulose fibers in an aqueous solution of sodium hydroxide, potassium hydroxide or sodium silicate, stirring the resulting suspension until it reaches a macroscopically h |
| 6699520 |
Bacon chips and patties |
March 2, 2004 |
| Bacon chips, bacon patties and bacon pizza topping products are provided from meat sources which include ends and pieces of cured bacon bellies which are bound together by an uncooked meat trimmings binder which has the brine flavor of the bacon ends and pieces and which is preferably |
| 6689402 |
Methods for manufacture of fat-free cream cheese |
February 10, 2004 |
| The present invention provides a process for making a fat-free cream cheese-like fermentation product having similar textural and organoleptic properties similar to that of a higher fat containing cream cheese. In the process, a skim milk composition having a high solids content and a lo |
| 6565901 |
Quick-setting gel mix |
May 20, 2003 |
| A quick-setting gel mix suitable for preparing dessert gels contains sodium and/or potassium alginate and a slowly-soluble calcium salt, with the calcium salt being incorporated in a crystalline sugar product comprised of aggregates of fondant-size sugar crystals. Preferably the mix cont |
| 6475545 |
Extended shelf life ricotta cheese blends and process for preparing |
November 5, 2002 |
| The present invention provides a method of preparing a spreadable stabilized and seasoned cheese blend based on ricotta cheese, as well as the ricotta cheese blend composition, and a lasagna kit that includes the ricotta cheese blend, optional shredded cheese, tomato sauce, and uncooked |
| 6458393 |
Cottage cheese having porous curd |
October 1, 2002 |
| The present invention is directed to cottage cheese having a more porous curd. The resulting curd is less dense than conventional cottage cheese curd. The more porous cottage cheese curd allows the cottage cheese dressing to permeate the curd. The porous cottage cheese curds formed a |
| 6422454 |
Flip-top package for shipping and display of a multi-component meal kit |
July 23, 2002 |
| A packaging apparatus for shipping and display of multi-component food items, such as a dinner assembled from multi-components. Included is a carton having an interior for receiving the various components required. An internal divider member disposed within the carton cooperates with the |
| 6416796 |
Whey protein digestion products in cheese |
July 9, 2002 |
| The invention provides a dairy composition containing a complex of a casein-complexing whey protein digestion product and casein micelles, and methods for their preparation. Also provided are the digestion product and methods for its preparation. The digestion product is provided by the |
| 6391370 |
Micromilling plant sterols and emulsifiers |
May 21, 2002 |
| Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are micromilled with emulsifiers in a solvent (water or edible oil) to produce dispersion which can be |
| 6387422 |
Reduced calorie coated confections |
May 14, 2002 |
| An improved filling composition for coated confectionery products, particularly chocolate and chocolate-based confectionery products with an unrefrigerated shelf-life of more than about four weeks, when properly stored and handled is provided. Provided is a filling composition with a |
| 6376482 |
Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanol |
April 23, 2002 |
| Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-sta |
| 6372280 |
Stable foams in a high acid environment |
April 16, 2002 |
| An acidic, foam having a pH of less than about 4, and preferably from about 2.5 to about 3.5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, a hard fat, a sweetener, whey pro |
| 6371835 |
Off-line honing of slicer blades |
April 16, 2002 |
| An apparatus and method for honing, sharpening or grinding a curved peripheral cutting surface of a slicer blade are provided. Included is the use of one of a set of interchangeable cams that generally follows the curved shape of the blade cutting surface, whether same has a constant |
| 6350483 |
Method for continuous manufacture of multi-colored and/or multi-flavored food product |
February 26, 2002 |
| A method and an apparatus for manufacturing a food product having a plurality of sections having different characteristics, such as different colors and/or flavors. The method and apparatus has a first nozzle extruding a first stream of a liquid food product having a first characteri |
| 6349634 |
Grill with improved rotary heating elements |
February 26, 2002 |
| An improvement to a grill wherein the affective radius of a rotary heating element is locally varied to improve engagement and rotation of a food items, including next generation dough involved food items and the like, on the grill. Attachments for retrofitting of existing, commercially |
| 6347546 |
Method of non-destructive testing an evacuated package for a leak |
February 19, 2002 |
| A method is described of non-destructive testing an evacuated package for the presence of a leak, said evacuated package comprising a sealed filled evacuated bag (1) containing a predetermined quantity of a comminuted product, which comprises:causing a surface (2) of a sealed filled evac |
| 6326038 |
Calcium fortification of cheese |
December 4, 2001 |
| The present invention provides a method of making flavorful, organoleptically pleasing natural cheese containing a significant level of a calcium supplement. More specifically, the calcium supplement is a mixture of calcium sulfate and tricalcium phosphate. By using a mixture of calc |
| 6322841 |
Cheese-like dairy gels |
November 27, 2001 |
| The present invention relates to a cheese-like dairy gel that includes a gum, a starch, and a dairy liquid, wherein the gel has the texture, consistency, and mouthfeel of a cheese. In particular embodiments of the dairy gel, it is essentially fat-free, and is chosen from among cottage |
| 6308833 |
Food packaging system |
October 30, 2001 |
| A food packaging system for a food product such as an uncooked deep dish pizza includes an aluminum pan for receiving the food product. A paperboard ring is placed over the upper rim of the pan to provide a local shield, retarding the cooking time of the upper outer edge of the food |
| 6299916 |
Shelf-stable bar with crust and filling |
October 9, 2001 |
| A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formulated to water activity of 0.60-0.9 |
| 6287625 |
One-pot preparation of viscous dressing products |
September 11, 2001 |
| The present invention relates generally to processing of viscous food products such as full-fat, reduced-fat, light or fat-free viscous salad dressings, and reduced-fat, light or fat-free mayonnaise. More particularly, the present invention relates to viscous salad dressings and redu |
| 6277429 |
Self-whitening coffee and method of manufacture thereof |
August 21, 2001 |
| A self-whitening spray dried instant coffee is prepared by spray drying a caseinate-free aqueous emulsion having a pH of 5.5 to 9.0 and consisting essentially of 30-80% water and 20-70% solids, wherein the solids contain, on a dry weight basis, 10-70% soluble coffee, 5-60% oil, 0-85% fil |
| 6274574 |
Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanol |
August 14, 2001 |
| Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-sta |
| 6272958 |
Food material decurling method |
August 14, 2001 |
| An apparatus for decurling food material, such as slices severed from a food material supply, while the slices are being moved toward a transfer member includes a constriction positioned in close proximity to the slicing station and in general alignment therewith. The constriction is |
| 6270814 |
Incorporation of whey into process cheese |
August 7, 2001 |
| The present invention provides a process cheese product made with a cheese and dairy liquid that includes casein, whey protein, and lactose, wherein at least a portion of the casein and/or whey protein in the dairy liquid is crosslinked via .gamma.-carboxyl-.epsilon.-amino crosslinks pri |
| 6270255 |
Opening system for beverage container |
August 7, 2001 |
| An easy-open beverage container and opening system therefor includes first and second barrier walls having top edges and upper portions of opposite side edges which matingly face one another and which form an open top therebetween. A bifold membrane with a longitudinal fold is located in |
| 6267963 |
Plant sterol-emulsifier complexes |
July 31, 2001 |
| Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are co-crystallized with emulsifiers to form a plant sterol/emulsifier complex or plant stanol/emuls |
| 6267033 |
Close tolerance food slicing apparatus, blade and method |
July 31, 2001 |
| Apparatus device and method improved slicing of large food sticks, loaves and the like are provided. A slicing blade which may have a top flat surface or top flat land width along its cutting edge provides generally longitudinal forces on the food product being sliced, which forces are i |
| 6257403 |
Packaging system for meal kit |
July 10, 2001 |
| A packaging system for a meal kit of ready to eat food and beverage items is provided to mechanically isolate the food items from the beverage container included in the meal kit. A method of assembling the food items and beverage container of the meal kit in the packaging system also is |
| 6254908 |
Packaging system for ventable bags |
July 3, 2001 |
| A packaging system for pillow bags containing coffee or other consumable products which generate gases includes a container assembly into which a triangular shaped insert is positioned to reduce the space at the top portion of the container. The insert prevents excessive swelling in the |
| 6251445 |
Method for producing enzyme-modified cheese flavorings |
June 26, 2001 |
| The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the treatment is of short duration. Th |
| 6242039 |
Stabilized egg flavoring compositions |
June 5, 2001 |
| The present invention includes a stabilized food flavoring composition for imparting the flavor of egg to foods that includes egg yolk treated at elevated temperature or that contains an aqueous extract of hard cooked egg yolk. The invention also includes a food flavoring composition for |
| 6242036 |
Cheese curd made using transglutaminase and a non-rennet protease |
June 5, 2001 |
| The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet protease, resulting in a substantial |
| 6242017 |
Stabilization of cooked meat compositions stabilized by nisin-containing whey and method of maki |
June 5, 2001 |
| The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition |
| 6242016 |
Rapid method for manufacture of grated parmesan cheese |
June 5, 2001 |
| In accordance with the method of the present invention, dried grated Parmesan cheese particles are manufactured from milk. The fat level of the milk is standardized to about 2.0 percent. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a re |
| 6238724 |
Chocolate refining process |
May 29, 2001 |
| An improved chocolate manufacturing and/or refining process is provided. This process allows chocolate refining at a significantly increased throughput rate while maintaining the particle size distribution at the desired level. Thus, the production rates of existing or newly designed |
| 6238717 |
Increased stability cottage cheese product |
May 29, 2001 |
| An improved cottage cheese product have increased shelf life is provided. A relatively small amount of calcium carbonate is added to the dressing. The calcium carbonate-containing dressing is then blended with cottage cheese curd to form the improved cottage cheese product which is then |
| 6235336 |
Egg yolk compositions |
May 22, 2001 |
| This disclosure relates to egg yolk compositions with improved functionality as well as methods of preparing such egg yolk compositions. Such egg yolk compositions confer improved functionality to the food products into which they are incorporated. The egg yolk compositions are prepa |
| 6231913 |
Food product dressings and methods for preparing food product dressings |
May 15, 2001 |
| The present invention provides oil-in-water emulsion food product dressings and a method for preparing oil-in-water emulsion food product dressings. The method achieves an increase in the viscosity and, hence, the stability, of the food product dressings, which permits the food product |
| 6224927 |
Process for preparing bacon chips and patties |
May 1, 2001 |
| Bacon chips, bacon patties and bacon pizza topping products are provided from meat sources which include ends and pieces of cured bacon bellies which are bound together by an uncooked meat trimmings binder which has the brine flavor of the bacon ends and pieces and which is preferably |
| 6224914 |
Process for incorporating whey proteins into cheese using transglutaminase |
May 1, 2001 |
| The present invention provides a cheese curd containing a substantial proportion of whey protein products and curded proteins originating from a dairy liquid containing casein, as well as a process for making the cheese curd. The process includes the significant step that a dairy liquid |
| 6221415 |
Method of using microwaveable food container |
April 24, 2001 |
| A food container and its method of use are disclosed. The food container includes a top panel, bottom panel and plurality of sidewalls. A movable panel is hingedly connected to one of the sidewalls, allowing a consumer to open the container. Attached to the lower edge of the movable pane |
| 6217309 |
Figure cutter for food slices |
April 17, 2001 |
| A sliced food product such as a cheese product or meat product having a design or figure cut or otherwise formed therein. In accordance with a preferred embodiment, the design or figure is cut entirely or substantially through the slice so that the design or figure may be removed fro |
| 6214404 |
Incorporation of supersaturated lactose in process cheese and product thereof |
April 10, 2001 |
| The present invention discloses a method of preparing a process cheese containing lactose wherein the cheese remains free of lactose crystals. The method includes a step in which a dairy liquid is heated at a temperature, and for a duration in time, that are sufficient to inhibit or |
| 6210723 |
Dough enrobed cheese filling |
April 3, 2001 |
| A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The filling may have particulate food particulates added, such as diced meat and/or vegetables. |
| 6207211 |
Roasted coffee and coffee roasting method |
March 27, 2001 |
| A two stage coffee roasting process includes a first stage, green coffee beans are roasted for 5-15 minutes to a roast color of 30-50 Lu. In a second stage, the beans are further roasted for 1/2-31/2 minutes to a roast color of 4-19 Lu. The roasted beans have a reduced density in the |
