| Patent Number |
Title Of Patent |
Date Issued |
| 6199346 |
Apparatus for continuous manufacture of multi-colored and/or multi-flavored food product |
March 13, 2001 |
| 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 |
| 6183805 |
Continuous manufacture of process cheese |
February 6, 2001 |
| A method for producing a cheese product directly from milk in a short period of time is provided. In the method, pasteurized milk is treated with lactic acid to provide an acidified milk product. The resulting acidified milk is then subjected to ultrafiltration (UF), and optionally d |
| 6183804 |
Continuous on-demand manufacture of process cheese |
February 6, 2001 |
| A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey |
| 6177119 |
Self-Whitening coffee and method of manufacture therefor |
January 23, 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 |
| 6177117 |
Cheesecake standardization method and product thereof |
January 23, 2001 |
| A method of preparing a cheesecake filling is disclosed that significantly reduces or eliminates the appearance of cracks on the surface and in the body of the filling upon baking. The method furthermore reduces the occurrence of the stadium effect to within an acceptable extent. These |
| 6174557 |
Instant particulate dry mix composition for producing a cappuccino beverage having a marbled foa |
January 16, 2001 |
| An instant particulate dry mix composition produces a cappuccino beverage having surface foam with a marbled appearance upon reconstitution in water. The dry mix composition is made by freeze drying the coffee extract to produce granules having an outer surface layer which is rapidly sol |
| 6168819 |
Cappuccino creamer with improved foaming characteristics |
January 2, 2001 |
| A particulate creamer comprising protein, lipid, and carrier, in which more than 50% by weight of the protein is partially denatured whey protein, the partially denatured whey protein being from 40 to 90% denatured. The creamer is particularly suitable for foaming creamer compositions. T |
| 6159522 |
High performance titanium dioxide clouding agent and method of manufacture thereof |
December 12, 2000 |
| A clouding agent for dry beverage mixes is prepared by first forming a mixture of titanium dioxide and water and then subjecting the mixture to high speed shear. A spacing agent and suspending agent are then added to the mixture and the mixture is again subjected to a high speed shear, |
| 6156364 |
Molded pizza crust |
December 5, 2000 |
| The present invention provides a method of forming proofed dough for baked goods in a predetermined shape, as well as an apparatus for practicing the method. The apparatus includes a closed dough handling system that includes a pressurized dough mixer, a dough transporting device joined |
| 6149962 |
Gel composition method of making and products containing same |
November 21, 2000 |
| A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microp |
| 6138905 |
Meal kit with improved graphics display |
October 31, 2000 |
| The invention provides a food packaging system for a meal kit that includes a novel outer carton with a moveable cover that provides a high impact display when opened. The cover includes a breakaway panel that is initially a part of the front wall, and provides a large printable area on |
| 6136364 |
Microcapsule flavor delivery system |
October 24, 2000 |
| The present invention is directed to a method for producing a microcapsule flavor delivery system. In the method, a mixture of a flavoring material selected from the group consisting of an oil soluble flavor dissolved in an oil and an o/w emulsion flavor and a protein solution is provide |
| 6136351 |
Stabilization of fermented dairy compositions using whey from nisin-producing cultures |
October 24, 2000 |
| This invention provides stabilized fermented dairy compositions such as yogurt in which the development of excessive acidity and bitter tastes during storage is essentially eliminated. The stabilized compositions are attained by the incorporation of nisin-containing whey derived from a |
| 6129943 |
Foaming cappuccino creamer containing gasified carbohydrate |
October 10, 2000 |
| A particulate, dry-mix foaming creamer composition comprising a particulate protein component in an amount of from 1 to 30%, a foam-generating amount of a particulate, gasified carbohydrate, preferably from 20 to 90%, said carbohydrate having a bulk density of less than 0.3 g/cc and a li |
| 6126981 |
Ready-to-drink, aspartame-sweetened beverages |
October 3, 2000 |
| Ready-to-drink, aspartame-sweetened beverages having longer shelf-life are prepared by raising the pH of the beverage to above 3.2 while maintaining a sour taste which is equivalent to a beverage having a pH of 2.9. The beverage of this invention are formulated with a citric acid to citr |
| 6120831 |
Soluble coffee having intensified flavor and color and method of making same |
September 19, 2000 |
| A method of intensifying the flavor of soluble coffee. Soluble coffee is heated at a temperature and for a time sufficient to intensify the flavor of the coffee without causing carbohydrate pyrolysis characterized by evolution of carbon dioxide. The heated coffee is cooled to produce a |
| 6117473 |
Refrigerator-stable, non-dairy foam |
September 12, 2000 |
| A non-dairy, refrigerator-stable foam having an overrun of 50-350% is formulated from water, sweetener, hydrogenated vegetable oil, non-ionic emulsifier having an HLB of at least 10 and a gelling hydrocolloid having a gel temperature below 80.degree. F. (21.1.degree. C.). Preferably, the |
| 6116782 |
Easy-access beverage pouch |
September 12, 2000 |
| The invention relates to pouch or bag-shaped beverage containers (1) having an opening system which is pierced by a straw to access the beverage. The container includes a wall (14) which is a multilayer laminate which from the outside to the inside includes polyester film (3), printing i |
| 6113954 |
Stabilization of mayonnaise spreads using whey from nisin-producing cultures |
September 5, 2000 |
| The present invention provides a stabilized mayonnaise spread that includes nisin-containing whey. According to the invention, the growth of a contaminating microorganism in the mayonnaise composition is inhibited. The invention additionally provides a method of making a stabilized m |
| 6110512 |
Package and merchandiser |
August 29, 2000 |
| Packaging for food products is provided which combines a flexible pouch within a stand-up tent-style carton which effects display of the product in an upright orientation within a divided merchandiser. The carton has a non-uniform width. The bottom portion of the carton is narrower than |
| 6110509 |
Stabilization of cream cheese compositions using nisin-producing cultures |
August 29, 2000 |
| The present invention provides a stabilized cream cheese composition comprising a product of a nisin-producing fermentation. The product may be a cream cheese fermentation mix fermented with a nisin-producing culture, or it may be nisin-containing whey; alternatively the cream cheese |
| 6106884 |
Pour and bake cheesecake |
August 22, 2000 |
| A ready-to-bake cheesecake batter, which can be stored for extended periods of time at refrigerated temperatures, will produce a premium quality cheesecake when baked. A method of preparing the cheesecake batter also is provided. The cheesecake batter is prepared from Neufchatel cheese s |
| 6099891 |
Low fat meat product |
August 8, 2000 |
| Sources of neat having a high fat content, such as pork trimmings, are processed in a manner by which meat products prepared therefrom have a dramatically reduced fat content while retaining the desirable functionality of the unprocessed meat sources. The fat-containing meat trimming |
| 6096352 |
Method of manufacture of cream cheese products |
August 1, 2000 |
| The present invention is directed to methods for utilizing, frozen concentrated milkfat to manufacture cream cheese. Generally in accordance with the method, frozen concentrated milkfat which has been stored in a solid state is comminuted and mixed with a dairy fluid prior to melting of |
| 6093434 |
Enhanced cholesterol extraction from egg yolk |
July 25, 2000 |
| A method of removing cholesterol from egg yolk by shearing a mixture of oil:egg yolk:water ratio of about 3:1:0.8 to about 1.5:1:0.4 where the temperature of the mixture during shearing is between about 124.degree. to about 148.degree. F. |
| 6093424 |
Process for making cheese using transglutaminase and a non-rennet protease |
July 25, 2000 |
| 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 |
| 6090418 |
Low-fat bacon |
July 18, 2000 |
| Bacon products having very low fat contents are provided from high fat sources which can include pork trimmings. The bacon products are made from a composite of two low-fat meat components. In an illustrated arrangement, one of the low-fat meat components is processed from high-fat conte |
| 6090417 |
Nutritional fortification of natural cheese and method of making |
July 18, 2000 |
| The present invention provides a method of making flavorful, organoleptically pleasing natural cheese containing a nutritional supplement. In important embodiments of the method the nutritional supplement includes vitamins, minerals, antioxidants, probiotics, botanicals, and mixtures |
| 6083550 |
Ready-to-assemble, ready-to-eat packaged pizza |
July 4, 2000 |
| A baked pizza crust is provided having a water activity in the range of about 0.6-0.85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for preparing ready-to-eat pizza, the kit including pizza crust, pizza sauce and one or a plura |
| 6082568 |
Containers and caps having tamper-evident liners |
July 4, 2000 |
| The present invention provides containers and container caps for salad dressings, ketchup, barbecue sauces and other dispensable contents, which have liners which indicate whether or not the containers have been tampered with, and which may be removed by the user without the use a knife |
| 6079191 |
Automated loading of pickles into jars |
June 27, 2000 |
| The assembly and method are disclosed for the mechanical automated loading of cut cucumbers into jars. The cucumbers are sized in length and delivered to one or more cutter and loader stations where they are cut into slices or the like, and the slices are divided between a pair of pi |
| 6068876 |
Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products |
May 30, 2000 |
| Mouthfeel enhancing and emulsion- and dispersion-stabilizing compositions which are utilized in low-fat and fat-free food products and methods for preparing them are described. The mesophase-stabilized emulsions and dispersions are prepared using three different emulsifiers. More spe |
| 6068865 |
Chocolate yogurt and preparation |
May 30, 2000 |
| A chocolate yogurt containing active cultures and having a diminished acid taste compatible with chocolate and a new product form that enables the enjoyment of the product utilizing only normal channels of distribution are enabled by separately preparing and packaging a yogurt base porti |
| 6068864 |
Method of imparting resistance to moisture and texture degradation to a baked product |
May 30, 2000 |
| A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked do |
| 6065651 |
Closable dispenser and dispensing apparatus |
May 23, 2000 |
| A closable dispenser and an apparatus for dispensing a flowable product therewith are provided. The apparatus for dispensing includes a collapsible product container. The closable dispenser includes an outlet member having a base and a 3-D tip having a 3-D opening therein. The dispen |
| 6063416 |
Procedure and package to enable peg display of food pouch in tent-style paperboard carton |
May 16, 2000 |
| Packaging for food products is provided which combines a flexible pouch with a tent-style paperboard carton which effects display of the product in an upright orientation, such as suspended from a merchandiser peg. The flexible pouch has a folded-over mouth portion which provides a folde |
| 6063415 |
Microwaveable food container and method of using same |
May 16, 2000 |
| 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 |
| 6059153 |
Container for pourable food products |
May 9, 2000 |
| A blow-molded polymeric container having an enlarged annular neck and a spout integrally molded on at least one side wall beneath the neck. The neck defines a mouth opening which is offset from a vertical axis in the direction of the spout. |
| 6057135 |
Process for manufacturing D-tagatose |
May 2, 2000 |
| D-tagatose is manufactured from cheese whey and/or milk. The cheese whey and/or milk is hydrolyzed to prepare a mixture comprising galactose and glucose. Galactose is separated from the glucose by fermentation and subjected to isomerization using L-arabinose isomerase, thereby producing |
| 6054162 |
Stabilization of liquid coffee by treatment with alkali |
April 25, 2000 |
| The present invention is directed to a liquid coffee in which the development of acidity has been inhibited and which results in a longer shelf-stable product. The method used in making the liquid coffee product of the present invention includes treating the coffee extract with an al |
| 6053320 |
Multiple package ganging band and blank therefor |
April 25, 2000 |
| A wrap-around band is provided for ganging together a plurality of individually complete packages. The resulting combination is a unitary product for purchase as a single item. The individually complete packages around which the band wraps have a protruding compartment within which the |
| 6050419 |
Pallet wrap and methods for stabilizing and displaying articles |
April 18, 2000 |
| An adjustable-length, reusable, recyclable pallet wrap for constraining a lading while displaying high-impact graphics. The pallet wrap preferably has a set of horizontally-spaced, vertically-oriented, preformed lines of reduced resistance to bending at each of four regions to facilitate |
| 6048558 |
Method of packaging refrigerated meal in a package containing an anti-fog agent |
April 11, 2000 |
| A packaged meal is provided in the form of a kit arrangement which is formulated and prepared for storage under refrigerated, non-frozen conditions for extended time periods within retail store showcase coolers. The kit includes a compartmentalized, hermetically sealed package, with a |
| 6044739 |
Food material decurling apparatus and method |
April 4, 2000 |
| 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 |
| 6043444 |
Microwave sensor for sorting lean muscle |
March 28, 2000 |
| Apparatus and method are provided for temperature calibration of a microwave sensor unit used in non-destructively measuring and monitoring meat parameters such as fat, protein, and moisture content of a meat supply presented into the sensor unit. The apparatus implementing the metho |
| 6033711 |
Fat-free/low-fat, frozen whipped topping |
March 7, 2000 |
| A fat-free/low-fat frozen whipped topping is formulated with from 0.5-3% food starch. Preferably the starch is in modified, cross-linked, low-amylose starch such as waxy maize. The topping is prepared by combining a homoginized emulsion preblend with an aqueous, gelatinized starch pr |
| 6033710 |
Mouthfeel and lubricity enhancing composition |
March 7, 2000 |
| A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophili |
| 6025006 |
Foam inducing compositions and method for manufacture thereof |
February 15, 2000 |
| A full fat and foam inducing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipop |
| 6025002 |
Method of removing off-notes from cocoa products |
February 15, 2000 |
| A method for treating fermented cocoa beans to produce acid-reduced, roasted, de-shelled cocoa possessing a decreased level of 2-methoxy-3-isopropylpyrazine (MIPP). The method involves the treatment of cocoa beans with steam at a temperature within the range of from about 100.degree. |
| 6024219 |
Display packages |
February 15, 2000 |
| A display package including an outer container and one or more inner containers housed in the outer container. The outer container is made from a transparent material which is selectively coated to provide both opaque and translucent areas on the surface of the outer container while leav |
