| Patent Number |
Title Of Patent |
Date Issued |
| 5783236 |
Manufacture of particulate natural cheese without block formation |
July 21, 1998 |
| The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut |
| 5780092 |
Foaming coffee creamer and instant hot cappuccino |
July 14, 1998 |
| A particulate dry mix foaming creamer comprises a conventional particulate creamer for coffee beverages and the like together with a foam generating component comprising a food grade acidulant and an alkali metal carbonate or bicarbonate. A dry mix instant hot cappuccino product in accor |
| 5773054 |
Manufacture of particulate natural cheese without block formation |
June 30, 1998 |
| The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut |
| 5762993 |
Process for preparing reduced fat meat |
June 9, 1998 |
| Sources of raw meat 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 raw meat |
| 5762316 |
Valve mechanism with improved sealing |
June 9, 1998 |
| A dispensing valve suitable for food processing and other applications has a valving plunger formed as an integral part of a pneumatic piston. A valve seat receives the plunger end of the piston to perform a valving operation. The remainder of the piston includes chambering for pressuriz |
| 5752366 |
Automatic placer with velocity component dampening |
May 19, 1998 |
| Thin and lightweight baked products such as crackers and the like are dispensed from a stack and placed into a compartment of a packaging tray or the like. An escapement gate assembly supports the product as it falls into a accumulator opening and before it drops into the compartment of |
| 5747084 |
Ready-to-assemble, ready-to-eat packaged pizza |
May 5, 1998 |
| 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 |
| 5746649 |
Desinewing of boneless trim |
May 5, 1998 |
| An assembly and method are disclosed for separating the muscle tissue of meat from sinew. A plurality of elongate pins which are spaced from each other in a direction perpendicular to the longitudinal axes of the pins pierce the meat from which the sinew is to be removed to restrain the |
| 5738900 |
Process for making a readily-dispersible, dry food mix |
April 14, 1998 |
| A readily dispersible, sugar-containing food mix is prepared by applying a coating of glycerin and polysorbate onto the surface of the sugar and then blending with the remaining ingredients. The coating should contain at least 60% glycerin and at least 5% polysorbate and be applied to th |
| 5725898 |
Method of making densified flowable roasted and ground coffee |
March 10, 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 |
| 5721004 |
Method for producing fat-free and low-fat viscous dressings using inulin |
February 24, 1998 |
| Methods for preparing low-fat and/or fat-free viscous dressings, especially low-fat and/or fat-free mayonnaise products, containing inulin as a fat mimetic are provided. These low-fat and/or fat free viscous dressings generally have excellent organoleptic properties and shelf-stability. |
| 5721003 |
Foaming coffee creamer and instant hot cappuccino |
February 24, 1998 |
| A particulate dry mix foaming creamer comprises a conventional particulate creamer for coffee beverages and the like together with a foam generating component comprising gluconolactone and an alkali metal carbonate or bicarbonate. A dry mix instant hot cappuccino product in accordance wi |
| 5718338 |
Display case |
February 17, 1998 |
| A one-piece blank which is folded to provide a shroud is used in conjunction with a bottom tray and securing mechanism to form a display case for enclosing an array of packages. The one-piece blank or shroud formed thereby includes a central top panel and a pair of side panels hinged |
| 5716811 |
Stabilization of cultured skim milk bactericidal activity |
February 10, 1998 |
| The present invention is directed to a method for retaining the antimicrobial activity of the byproducts of growth of microorganisms during storage. In the method, a pasteurized low fat or skim milk substrate is provided. The substrate is inoculated with an S. lactis culture. The sub |
| 5709900 |
Method for manufacture of low fat natural cheese |
January 20, 1998 |
| A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat mimetic may be gelled in situ. The cheese substrate is then subjected to a cheese make proced |
| 5707677 |
Process for fat-free/low-fat, frozen whipped topping |
January 13, 1998 |
| 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 |
| 5702747 |
Process for decaffeinating aqueous caffeine-containing extracts |
December 30, 1997 |
| A process is described for decaffeinating caffeine-containing aqueous extracts with which the caffeine is extracted selectively with activated carbon fibers. |
| 5702743 |
Rigid reclosable bacon package |
December 30, 1997 |
| A shaped generally rigid, synthetic plastic sealed package having multiple stacks of sliced bacon is provided. A generally rigid cover is releasably hermetically secured to a rigid tray. Package walls are substantially transparent so that the consumer can readily inspect, prior to purcha |
| 5698255 |
Reduced fat meat |
December 16, 1997 |
| Sources of meat having a high fat content, such as meat 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 |
| 5693353 |
Process for preparing edge-to-edge assembled bacon slices |
December 2, 1997 |
| Assembled bacon slices which do not overlap are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded forms or other compression-imparting devices. Heating followed by chilling effects belly |
| 5690777 |
Seamed cellulosic materials using organometallic solvents |
November 25, 1997 |
| 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, |
| 5688549 |
Process for preparing reduced fat meat |
November 18, 1997 |
| Sources of meat having a high fat content, such as meat 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 |
| 5688544 |
Easy opening ventable closure for sealed particulate product package |
November 18, 1997 |
| A container for packaging a particulate product under pressure or vacuum conditions with an easy opening closure structure which allows venting prior to uncovering of the product opening. In one form, an easy peel flexible lid covers a shelf area and a product opening in the top of the |
| 5681948 |
Two-stage method for preparing polyol fatty acid polyesters |
October 28, 1997 |
| A two-stage method for the preparation of polyol fatty acid polyesters is provided. The resulting polyol fatty acid polyesters are very lightly colored (i.e., colorless to slightly yellow) and have a high degree of substitution with fatty acid groups. The first stage of this two-stage |
| 5676995 |
Method for reducing the viscosity of chocolate |
October 14, 1997 |
| The present invention is directed to a method for reducing the viscosity of melted chocolate. In the method, a chocolate mixture is provided which includes a chocolate source, a fat source and a sweetener. The chocolate mixture is subjected to refining and conching or other processing. |
| 5674550 |
Process for preparing substantially fat free meat |
October 7, 1997 |
| 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. The fat free meat products have a fat |
| 5673539 |
On-line shredder and loader |
October 7, 1997 |
| An apparatus and method are providing for shredding and loading pre-portioned quantities of products, typically food products such as cheeses. The food product or the like is shredded at an on-line location which is a component of a filling and sealing line by which a plurality of po |
| 5660026 |
Method and apparatus for providing a package display case |
August 26, 1997 |
| A method and apparatus for automatically providing a display case for a plurality of packages includes an assembly station at which the packages are initially assembled into an array. The array is then moved to a covering station. At the same time, a shroud is formed which shroud covers |
| 5658609 |
Fat replacement system |
August 19, 1997 |
| The present invention is directed to a particulate fat replacement system and to baked goods utilizing the fat replacement system. The fat replacement system can be used as a partial or complete replacement for shortening in flour based baked goods. The fat replacement system includes |
| 5658414 |
Organometallic solvent seaming of cellulosic materials |
August 19, 1997 |
| 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 |
| 5657874 |
Food package having a compartmentalized rigid base tray |
August 19, 1997 |
| A food package comprising a rigid plastic base tray having at least three compartments, the tray being covered by a flexible film which is airtightly sealed to flanges of the tray to airtightly or hermetically seal the respective compartments. A label structure integrally associated |
| 5657873 |
Food package having a compartmentalized rigid base tray |
August 19, 1997 |
| A food package comprising a rigid plastic base tray having at least three compartments, the tray being covered by a flexible film which is airtightly sealed to flanges of the tray to airtightly or hermetically seal the respective compartments. A label structure integrally associated |
| 5656320 |
Method for manufacture of a brick cream cheese product |
August 12, 1997 |
| In the method of the invention, a cream cheese product is provided at a temperature of from about 160.degree. F. to about 170.degree. F. The cream cheese is loaded into rectangular brick type packages. The cream cheese is then cooled to less than about 100.degree. F. in a period of less |
| 5643621 |
Flavor enhancement in cultured dairy products |
July 1, 1997 |
| Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions are added to the product at a step in the manufa |
| 5639500 |
High molecular weight gallotannins as a stain-inhibiting agent for food dyes |
June 17, 1997 |
| Selected high molecular weight gallotannins are incorporated into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Gallotannins from sumac leaves and Chinese nut galls are effective at levels of 50 ppm or below. |
| 5632439 |
One-piece bland/shroud and display case |
May 27, 1997 |
| A one-piece blank which is folded to provide a shroud is used in conjunction with a bottom tray and securing mechanism to form a display case for enclosing an array of packages. The one-piece blank or shroud formed thereby includes a central top panel and a pair of side panels hinged |
| 5631034 |
Preparation of an aqueous sugar frosting mix |
May 20, 1997 |
| A method for preparing an aqueous sugar frosting mix by grinding an aqueous sugar saturated solution containing dispersed crystalline sugar in said saturated solution to produce a smooth, opaque, viscous syrup suitable for use as a frosting mix on cereals, pastries, cakes and the like. |
| 5624032 |
Packaging system with product collar support |
April 29, 1997 |
| A packaging system for protecting the uppermost ends of a plurality of elongated, upright products includes a case having a floor on which the products stand in a preset pattern and side walls extending upwardly from the floor. A collar maintains the products in the preset pattern and |
| 5609512 |
Method and apparatus for off-line honing of slicer blades |
March 11, 1997 |
| 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 |
| 5599575 |
Process for the production of creamed coconut and creamed coconut product |
February 4, 1997 |
| A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700 .mu.m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, |
| 5597603 |
Sugar-free, fat-free instant pudding mix |
January 28, 1997 |
| A dry instant pudding mix for producing a sugar-free and fat-free instant pudding which contains 50% to 70% agglomerated pregelatinized starch, 5% to 23% maltodextrin, 0.1% to 1.5% xanthan gum, phosphate setting salts, 0.1% to 0.8% of a slow-reacting calcium salt, such as calcium sulfate |
| 5596085 |
Method for preparing polyol fatty acid polyesters by transesterification |
January 21, 1997 |
| An improved method for the preparation of polyol fatty acid polyesters via a one step reaction. A polyol-type reagent is mixed with a fatty-acid containing reagent, and an esterification catalyst to form a reaction mixture. The polyol-type reagents include polyols and saccharides having |
| 5595776 |
Process for preparing edge-to-edge assembled bacon slices |
January 21, 1997 |
| Assembled bacon slices are provided by assembling a plurality of bacon belly portions by a process that does not require the use of added binders or the use of spring-loaded forms or other compression-imparting devices. Heating followed by chilling effects belly portion assembly that hol |
| 5587196 |
Methods and compositions to add flavor to food products containing lipid |
December 24, 1996 |
| Methods and compositions are presented to add a flavor to a food by incorporating the flavor into a lipid phase of the food by means of a fat substitute carrier. Adding flavor to the fat substitute carrier, in particular via volatilization, produces excellent characteristics such as |
| 5585132 |
Methods and compositions for fat free process cheese |
December 17, 1996 |
| Process cheese products which are reduced in calories and fat are produced by combining high moisture, fat free, skim milk cheese, with a fatty substance which is non-absorbable non-digestible, and lower in net caloric efficiency than butterfat, animal fat, or vegetable fat. A suitable f |
| 5582853 |
Multi-seal recloseable flexible package for displaying thinly sliced food products |
December 10, 1996 |
| A multi-seal flexible recloseable package having a tapered product cavity formed in one of the package sidewalls has a generally wedged-shaped cavity into which a doubled-over shingled stack of the food product slices are sealed. The package has a first, peelable hermetic seal located ne |
| 5576083 |
Blow molding resins |
November 19, 1996 |
| High density polyethylene resins are produced for use in manufacturing blow-molded, pliable containers. Combinations of (1) injection molding grade of HDPE and extrusion coating grade of LDPE or (2) blow-molding grade of HDPE and extrusion-coating grade of LDPE are useful to produce |
| 5571551 |
High molecular weight gallotannins as a stain-inhibiting agent for food dyes |
November 5, 1996 |
| Selected high molecular weight gallotannins are incorporated into FD&C dye-containing foodstuffs to prevent staining of polymeric substrates such as wool or nylon rugs and clothing. Gallotannins from sumac leaves and Chinese nut galls are effective at levels of 50 ppm or below. This |
| 5565227 |
Batter-like coating and method of making |
October 15, 1996 |
| A dry coating composition for imparting the texture, taste and appearance of batter fried foods to baked foodstuffs comprising 10 to 50% by weight binding agents, the binding agents containing egg white solids and gelatin, and 15 to 70% by weight bulking agents, the bulking agents co |
| 5562940 |
Coating mix for simulating chicken skin and method of use |
October 8, 1996 |
| A coating mix for application to skinless chicken pieces prior to baking. After baking, the coating simulates the appearance and texture of real chicken skin. The mix preferably contains on a weight basis from 25-50 parts maltodextrin, from 6-20 parts high-amylose starch, from 0.5-4 part |
