| Patent Number |
Title Of Patent |
Date Issued |
| 6022578 |
Tablespread product containing liquid fat and process for preparing same |
February 8, 2000 |
| It is an object of the present invention to provide edible fat-containing products comprising liquid and indigestible polyol fatty acid polyesters which products are characterized by having good thermal stability, oral response and storage temperature cycle stability. |
| 6007246 |
Reclosable container arrangement |
December 28, 1999 |
| A reclosable bag-like container which is constituted of a flexible semi-rigid plastic material and which is adapted to store pourable contents, preferably, such as dry cereals, snacks, sugar, salt, cake mixes and similar types of foodstuffs or comestibles. The container includes a re |
| 5997937 |
Quick-setting gel mix |
December 7, 1999 |
| A quick-setting gel mix suitable for preparing dessert gels with improved clarity contains sodium and/or potassium alginate, a slowly-soluble calcium salt, an anti-oxidant, such as ascorbic acid, and a catalyst, such as copper gluconate and/or ferric sulfate, in amounts effective to prom |
| 5997177 |
Tamper-evident opening system for beverage container |
December 7, 1999 |
| An easy-open and tamper-evident beverage container and opening system for the beverage container are provided which include a container barrier wall. The barrier wall has a series of slits therein which define a pierceable straw hole. The series of slits divides the barrier wall into a |
| 5996886 |
Easy open feature for containers |
December 7, 1999 |
| The invention comprises a container, preferably of paperboard or other packaging materials, with an easy open feature including an opening tab in a wall or panel of the container for providing a dispensing aperture in the container. The opening tab is formed by a first cut line located i |
| 5993880 |
Non-staining, acid-stable, cold-water-soluble, edible green color and compositions for preparing |
November 30, 1999 |
| A new form of green color is prepared by specially treating copper chlorophyllin to make it acid-stable and cold-water-soluble. The new composition has a unique combination of properties makes it especially suitable for use in dry mix compositions for preparing acidic beverages and f |
| 5988033 |
Food slicing apparatus, blade and method |
November 23, 1999 |
| Apparatus, device and method for improved slicing of large food sticks, loaves and the like are provided. A slicing blade which has 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 |
| 5985349 |
Method for manufacture of grated cheese |
November 16, 1999 |
| The present invention is directed to a method for providing granules from cheese. In the method, cheese is first shredded into elongated pieces. The shredded pieces of cheese are then frozen. The frozen shredded pieces are placed in a vacuum chamber and a vacuum is drawn in the chamber. |
| 5976649 |
Cellulosic casings which are organometallic solvent seamed |
November 2, 1999 |
| An improved method is disclosed for the fusing, joining or seaming of cellulosic materials. The method utilizes a hydroxide solution of selected organometallic compounds or metal oxides to rapidly crosslink opposing, overlapping cellulosic surfaces to provide secure seams. In particular, |
| 5976003 |
Unitary meat slices and process |
November 2, 1999 |
| Whole muscle slicing is accomplished in order to provide a plurality of meat slices, each of which is a single piece of meat, despite the fact that the muscle from which the slices originate had been reshaped prior to slicing in order to enhance slicing yield from each such muscle. The |
| 5972395 |
Method of preparing glass stabilized material |
October 26, 1999 |
| The present invention provides a method for fixing and/or preserving labile materials, especially food materials, in an extruded glassy substrate. A minor component containing of a high molecular weight water-soluble polymeric carbohydrate is dry-blended with a major component comprising |
| 5968580 |
Aspartame-sweetened, acidic, powered beverage mix |
October 19, 1999 |
| As aspartame-sweetened, acidic beverage mix is formulated wherein at least 20% of the aspartame is in bulk (i.e., needle-shaped crystalline particles) form and least 35% of the aspartame is coated onto acid particles. The beverage mix is well suited for powdered, sugar-free, ice tea |
| 5965190 |
Method for improving the texture of tomato paste products |
October 12, 1999 |
| A method for high pressure, high shear homogenization of a tomato-based product, such as a ketchup or a sauce, is provided to increase the product's viscosity without significant loss of other important product characteristics, such as liquid retention, color, texture, etc. The method |
| 5959131 |
Nutritionally superior fat for food compositions |
September 28, 1999 |
| A nutritionally superior fat for food compositions which comprises triglycerides containing cis-asymmetric monounsaturated fatty acids (cis-AMUFAs) is provided. The use of cis-AMUFA triglycerides provides a fat composition which is low in saturated fats and trans fatty acids with exc |
| 5958492 |
Figure cutter for food slices |
September 28, 1999 |
| 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 |
| 5952022 |
Highly flavored cheese product and method for producing |
September 14, 1999 |
| The present invention is directed to a process for producing a highly flavored cheese product in a short period of time. In the method, a mixture of cream, whole milk and non-fat dry milk is provided. The mixture has a solids content of from about 45% to about 55%. The mixture is pas |
| 5945145 |
Easy opening, reusable package to facilitate access to food slices |
August 31, 1999 |
| A package for sliced food product comprising a bottom wall, a top wall, opposite sidewalls and opposite end walls, wherein the package includes a flap which comprises portions of the top wall and/or an adjoining sidewall of the package, and which is movable between a closed position and |
| 5943828 |
Display assembly |
August 31, 1999 |
| A food vending area display structure for mounting on a counter top or other support surface comprising a front row of posts mounted on the support surface so as to extend upward therefrom, a plurality of display headers extending between adjacent posts in the row to identify separate |
| 5941641 |
Wrap-around recloseable pouch |
August 24, 1999 |
| A flexible pouch is provided which includes a flexible product-confining compartment that is folded upon itself. The compartment has a closure assembly adjacent to its mouth, and a wrap-around flexible flap extends above or beyond the mouth. A deadfold strip is associated with the fl |
| 5939127 |
Fat free and low fat cookie cream fillings |
August 17, 1999 |
| Generally, the present invention is directed to a modification of the frosting composition disclosed in U.S. Pat. application Ser. No. 640,429, now U.S. Pat. No. 5,851,576, to utilize the fat replacement composition of that application for use in a cookie filling. The present invention i |
| 5938014 |
Container with removable eyeglasses |
August 17, 1999 |
| A foldable flat sheet includes eyeglasses formed therein and which may be folded to construct a container, such as a rectangular-shaped sleeve. The foldable flat sheet is constructed with fold lines, the point where the temple bars of the eyeglasses join the eye aperture portion being |
| 5935633 |
Dry powdered cheese compositions and process of making |
August 10, 1999 |
| The present invention provides a dry powdered cheese composition which may be reconstituted with water to provide a cheese product which has the appearance, flavor, texture, meltability, mouthfeel and bite of natural cheese comprising:(a) one or more dehydrated cheese powders;(b) a cold- |
| 5931323 |
Sealed container |
August 3, 1999 |
| A sealed container includes a base jar for containing a substance and a removable lid for closing and sealing the base jar. The base jar includes a bottom wall, a side enclosure extending upwardly from the bottom wall having an upper portion with a screw thread, and an upper wall extendi |
| 5928689 |
Method for treating PSE meat with transglutaminase |
July 27, 1999 |
| The invention is directed to a process for improving the quality of pale, soft and exudative meat by treating meat with transglutaminase enzyme. The invention is particularly well suited for manufactured pork and turkey breast products such as canned or packaged hams and turkey breasts. |
| 5925400 |
Process for making low fat bacon |
July 20, 1999 |
| 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. One of the low-fat meat components is processed from high-fat content meat trimmings which are |
| 5924795 |
Tamper-evident, reclosable, flexible packages |
July 20, 1999 |
| A reclosable, hermetically-sealed flexible package which has an inner, hermetic pool seal and a reclosure seal comprised of interlocking closure strips is provided with a tamper-evident feature located peripheral to the reclosure seal. The tamper-evident feature must be visibly disrupted |
| 5906853 |
Method for continuous manufacture of viscous food products |
May 25, 1999 |
| A method and apparatus for continuous manufacture of viscous food products such as process cheese-type products wherein a formulation is continuously pumped through a processing chamber comprising an elongated tube or housing having a rotor which shears the formulation as it travels |
| 5904266 |
Product package and stackable lid assembly therefor |
May 18, 1999 |
| A product package includes a vertical container in which a base product is located and a lid assembly. The container has a top opening and a side periphery while the lid assembly include a lid which closes the top opening of the container. The lid includes (a) a peripheral skirt which |
| 5902626 |
Herb and/or spice blends having improved dispersibility and hydration |
May 11, 1999 |
| A method for improving the dispersability and hydration of herbs and spices into a viscous sauce is provided wherein at least one herb or spice is blended with an agglomerated maltodextrin to provide a dispersable and easily hydrated herb and spice blend. The invention is also directed t |
| 5895674 |
Fat free meat products |
April 20, 1999 |
| Fat free meat products are provided which incorporate whole muscle components that are selectively and precisely separated from larger whole muscle groups, such as hams. The whole muscle components have a weight percent fat of not greater than 1.5, usually less. A brine composition is |
| 5884499 |
Chilled condiment dispenser |
March 23, 1999 |
| A self-serve chilled condiment dispenser dispenses individual containers of one or more different types of condiments from a compact space generally on a first in, first out basis. The chilled condiment dispenser comprises a cabinet having a narrow side compartment for housing one or mor |
| 5882717 |
Soluble espresso coffee |
March 16, 1999 |
| The present invention is directed to a process for making a soluble espresso coffee powder with improved in-cup foam comprising the steps of:(1) foaming the coffee extract by gas injection;(2) homogenizing the foamed extract of step(l) to reduce gas bubble size to five microns or less; and(3 |
| 5878906 |
Ventable container |
March 9, 1999 |
| A container for holding contents such as particulate material under pressure. A lid of the container has a bend that operatively engages the inside sidewall of the container, preferably a bead located in said sidewall to form a restricted passage therebetween. The restricted passage |
| 5876770 |
Process and formulation for improved texture and melt of reduced-fat cheese product |
March 2, 1999 |
| The invention generally relates to a reduced-fat cheese product and a method for producing such product. More specifically, this invention relates to reduced-fat, low-fat or fat-free natural shredded cheese products that do not exhibit the characteristics of stickiness and rapid skin |
| 5874137 |
Organometallic solvent seaming of cellulosic materials |
February 23, 1999 |
| An improved method is described for the fusing, joining or seaming of cellulosic materials. The method utilizes a solution of selected organometallic compounds or metal oxides to rapidly crosslink opposing, overlapping cellulosic surfaces to provide secure seams. Enhanced seam streng |
| 5873656 |
Straw-access system for flexible beverage pouch |
February 23, 1999 |
| An easy-open beverage container and an opening system for the beverage container are provided which include a container barrier wall having a straw hole. An easy-open tamper-evident membrane seal is located inside of the container and sealingly covers the straw hole. This membrane seal |
| 5871090 |
Carrier tray and blank thereof |
February 16, 1999 |
| A carrier tray assembly is provided for compactly supporting a plurality of individual items, such as packaged food products. The carrier tray assembly has an inverted T-shaped configuration and a handle and also includes a member for releasably securing a plurality of these individual |
| 5868476 |
Self-serve food product dispenser |
February 9, 1999 |
| A compact self-service bagel dispenser which provides customers with a selection of a plurality of different groups of bagels, and a plurality of different bagels within each group, within a small dispensing area. To provide convenient access to different varieties or groups of bagels |
| 5853788 |
Densified flowable roasted and ground coffee |
December 29, 1998 |
| A flowable roasted and ground coffee product is provided having a median volumetric ("X50") particle size of from 270 to 1100 .mu.m, a density of from 0.5 to 0.7 gm/cc and 30-41% by weight of which extracts when brewed. The product is in the form of aggregates of granular roasted and gro |
| 5853786 |
Process for continuous production of processed cheese |
December 29, 1998 |
| The present invention provides a process for continuous production of cheese products in which: a) an essentially homogeneous liquid product stream is produced from the starting materials necessary to produce the cheese product; b) the liquid product stream is, if desired, subjected to |
| 5853785 |
Dry mix for producing a slush beverage |
December 29, 1998 |
| A dry mix for preparing a slush beverage. When the dry mix is dissolved in water at a 15% solids level, the liquid has an onset melting point greater than -6.5.degree. C. and a viscosity of less than 10 mPas at 14.7.degree. C. The mix contains at least 2% of water-soluble, low-viscosity |
| 5853105 |
Container with stabilizing beads |
December 29, 1998 |
| A container for food products which includes a large, smooth, continuously curved label area on a front wall, a large label area on a top cover, and a pair of stabilizing projections such as beads associated with the bottom edge of the front wall to stabilize the container in a display p |
| 5851577 |
Processed cheese made with yogurt |
December 22, 1998 |
| The processed cheese product of the present invention contains natural cheese, a dry component selected from the group consisting of whey protein concentrate, non-fat milk solids and mixtures thereof and yogurt. In the method of the invention for making a processed cheese, one or more ty |
| 5851576 |
Method for making a spray dried fat replacement composition containing inulin |
December 22, 1998 |
| A fat replacement composition and method of manufacture comprising inulin, a first emulsifier selected from mono- and diglycerides, propylene glycol monoesters, lactic acid ester of monoglycerides and mixtures thereof and a second emulsifier selected from DATEM, lecithin and mixtures the |
| 5843513 |
Method and apparatus for injecting dry solids particulates into a flow of ground meat |
December 1, 1998 |
| An apparatus for preparing reduced-fat meat by injecting dry solids such as phosphate powder into a flow of meat supply, includes a passageway for passing the meat therethrough, a ram chamber having a feed ram such that the feed ram is capable of being positioned in any one of a feed pos |
| 5840884 |
Method for controlling crystal morphology of inulin |
November 24, 1998 |
| A method for controlling and/or modifying the morphology of inulin is provided. Using this method, inulin can be produced having, as desired, a predominately needle-like morphology or a predominately obloid-type morphology. The controlled morphology inulin of the present invention (i |
| 5833368 |
Pull tab opening system for beverage container |
November 10, 1998 |
| An easy-open beverage container and opening system therefor includes an opening provided in a barrier wall. Covering the opening is a tamper-evident pull tab having a holding portion and a topmost free end portion. An adhesive adheres the holding portion to an outside surface of the |
| 5811146 |
Method for producing flat processed meat products |
September 22, 1998 |
| Methods are disclosed for producing substantially flat processed meat products and, more specifically, flat casingless hot dogs. In the disclosed methods a material containing substantial amounts of the meat protein is formed prior to cooking into a flat form of a predetermined thick |
| 5795614 |
Method of making a reduced fat emulsified dressing |
August 18, 1998 |
| The present invention is directed to a method for making oil-in-water food dressing emulsions which do not contain starch or gums. In accordance with the method, a premix which includes, a fat such as a vegetable oil, inulin an edible acid, egg yolk and water is provided. The premix is s |
| 5795604 |
Rigid reclosable bacon package |
August 18, 1998 |
| A shaped generally rigid, polymeric sealed package having an ordered set of bacon pieces is provided. The ordered pieces can be provided as multiple arrays of bacon strips, whether whole, partial or broken slices. Each array can include a plurality of bacon pieces with a flexible sheetin |
