| Patent Number |
Title Of Patent |
Date Issued |
| 5558891 |
Packaging of thinly sliced meats |
September 24, 1996 |
| A package, packaged food product and method are provided for packaging thinly sliced proteinaceous products such as sliced luncheon meats, cheeses and the like in a manner such that the thinly sliced products are supported by the packaging in a manner that resists shifting of the thinly |
| 5553934 |
Hot countertop self-service food station |
September 10, 1996 |
| A new and improved hot oven countertop display station is provided in a hot oven countertop display unit having a reclosable front door panel opening and an integral upper sign and menu board structure. A dispenser display rack is provided in the oven compartment for supporting flanged f |
| 5545420 |
Peelable and resealable package for thinly sliced meats and the like |
August 13, 1996 |
| A package, packaged food product and method are provided for packaging thin proteinaceous products such as sliced luncheon meats, cheeses and the like in a manner such that the thin products are supported by the packaging to resist shifting of the thin products within the package. The pa |
| 5536524 |
Method of making reduced calorie peanut products |
July 16, 1996 |
| A method for providing a reduced fat, reduced calorie peanut butter composition. The method consists of the steps of providing a mixture of peanut meal having from about 5% to about 35% peanut oil and a polyol fatty acid polyester having at least four esterified hydroxyl groups. The |
| 5532022 |
Aqueous gel matrix for replacement of confection fats |
July 2, 1996 |
| The present invention is directed to an aqueous gel matrix which replaces triglyceride fat in chocolate and similar confection products. The product is prepared from a mixture including a gelling type maltodextrin, sugar, flavor particles and water. The confection product has a melting |
| 5532019 |
Process for making stable emulsified dressings with polyol fatty acid polyesters |
July 2, 1996 |
| A method of making stable, low-calorie emulsion-type dressings wherein the triglyceride oil is replaced wholly or partially with an edible, wholly or partially nondigestible, low-calorie polyol fatty acid polyester is provided. A preemulsion containing at least a portion of the polyol fa |
| 5532018 |
Method for manufacture of low fat natural cheese |
July 2, 1996 |
| A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment of the invention, 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 or may be pregelled. The cheese substrate is |
| 5525363 |
Cheese pouch having easy opening and reclosing characteristics |
June 11, 1996 |
| A pouch for containing a food product such as shredded cheese, and a novel method and apparatus for forming, filling and sealing the pouch. The method involves providing one or more webs of material to define a pair of walls for the pouch, orienting the web material so that the walls are |
| 5520934 |
Process for manufacture of large blocks of pasta filata cheese |
May 28, 1996 |
| A method is disclosed for manufacturing a block of pasta filata cheese of desired size and configuration, e.g., a 680-pound block, from finished pieces of pasta filata of typical size which may be about five pounds each. The method includes milling the finished pieces into shreds, fillin |
| 5519982 |
Pouch having easy opening and reclosing characteristics and method and apparatus for production |
May 28, 1996 |
| A pouch for containing a food product such as shredded cheese, and a novel method and apparatus for forming, filling and sealing the pouch. The method involves providing one or more webs of material to define a pair of walls for the pouch, orienting the web material so that the walls are |
| 5518754 |
Chocolate products with sucrose fatty acid polyester fat substitutes |
May 21, 1996 |
| Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters are provided which have texture and mouthfeel properties similar to conventional chocolate products. These chocolate products are prepared using a sucrose fatty acid polyester or a blend of sucrose fatty |
| 5508053 |
Method for producing vegetable pasta |
April 16, 1996 |
| A method is provided for the production of vegetable or herb pasta, especially thin-walled vegetable or herb pasta, containing high levels of vegetable solids, i.e., about 4 to about 15 weight percent vegetable solids, or high levels of herb solids, i.e., about 2 to 15 weight percent |
| 5501869 |
Fat-free tablespread and method of making |
March 26, 1996 |
| A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous |
| 5499736 |
Reclosable, removable cap for reusable shaker dispenser bottle |
March 19, 1996 |
| A removable and reclosable, substantially leak-free and fling-free cap member for sealably engaging the open top portion of a reusable shaker dispenser bottle or similar container is provided. Reduction or elimination of product fling from the strap closure upon opening of the pourin |
| 5496579 |
Process and apparatus for producing a flavoring composition |
March 5, 1996 |
| A process and apparatus for producing flavoring compositions by subjecting a thin film of fat or oil to an elevated temperature of about 600.degree. F. in the presence of oxygen. The elevated temperature causes the oil or fat to undergo a phase change to produce an exothermic gaseous mat |
| 5490994 |
Method of stabilizing the color of the disodium salt of 5,5'-indigotin disulfonic acid |
February 13, 1996 |
| The color of the disodium salt of 5,5'-indigotin disulfonic acid (i.e., FD&C Blue No. 2) in aqueous media held in an aluminum container is stabilized by the addition of tannic acids, ortho-phenanthroline, apoferritin. |
| 5489036 |
Screw threaded container with a triple seal |
February 6, 1996 |
| A sealed container includes a base jar for containing a substance and a removable lid therefor. The base jar includes an upper portion with a screw thread and an upper wall extending inwardly and upwardly therefrom having a circular brim which defines a wide mouth opening, a brim portion |
| 5487912 |
Method of producing cholesterol-reduced whole egg products |
January 30, 1996 |
| A method of producing a cholesterol-reduced whole egg product by mixing cholesterol-reduced egg yolk with concentrated egg whites and vegetable oil at a ratio of about 1:0.7:0.05 to about 1:1.2:0.2, where the cholesterol-reduced egg yolk is produced by shearing a mixture of oil:egg y |
| 5486372 |
Frozen dairy product containing polyol polyesters |
January 23, 1996 |
| A frozen dairy dessert product having on a non-flavored basis, from about 3% to about 20% of a polyol fatty acid polyester, from 0% to about 8% of a triglyceride fat, from about 0.3% to about 0.7% of an emulsifier, from about 10% to about 19% of milk solids not fat, from about 6% to abou |
| 5486369 |
Process for preparing shelf-stable, intermediate-moisture potatoes |
January 23, 1996 |
| Shelf-stable, intermediate-moisture potatoes are produced by blanching strips of raw potatoes in a heated infusion solution containing sugar and sodium chloride, draining and cooling the infused potato strips and drying the infused potato strips such that the strips have a water activity |
| 5484616 |
Process for preparing shelf-stable, intermediate-moisture potatoes |
January 16, 1996 |
| Shelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused potato pieces and drying the infused potato pieces such that the pieces have a water a |
| 5481853 |
Beverage container with bottom cavity |
January 9, 1996 |
| A unitary beverage container includes a main body defining a container volume in which a beverage is contained. A top of the main body includes a channel disposed horizontally therealong as well as an uppermost bisecting ridge extending from one side of the main body to the other and a |
| 5479815 |
Method and apparatus for measuring volatiles released from food products |
January 2, 1996 |
| The invention provides a method and apparatus for efficiently measuring and analyzing volatile and relatively non-volatile flavor components released during oral processing of food or other products. The subject exhales a breath sample into one or more temperature-controlled collection c |
| 5474795 |
Dextrose-containing chocolate products with sucrose fatty acid polyester fat substitutes |
December 12, 1995 |
| Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters and dextrose are provided which have texture and mouthfeel properties similar to conventional chocolate products. The sweetener used is dextrose or blends of dextrose and sucrose. These chocolate products |
| 5474792 |
Gasified coffee product and process |
December 12, 1995 |
| A gasified coffee glass is disclosed which is prepared by forming a mixture containing 3% to 12% water and about 88 to 97% total coffee derived solids, heating the mixture, injecting a gas into the mixture and mixing to form a uniform mixture, forcing the mixture through an orifice, and |
| 5472728 |
Edible fat-containing margarine type products and process for preparing same |
December 5, 1995 |
| In one aspect of the invention, a method is provided for manufacture of an edible fat containing product which is a water-in-oil emulsion having discrete droplets of an oil-in-water emulsion dispersed therein. The method includes the steps of providing an oil-in-water emulsion at a t |
| 5470968 |
Process for preparing non-hydroxypropylated, crosslinked, pregelatinized, starch and product |
November 28, 1995 |
| Raw starch which has been treated with an emulsifying agent during a wash step, such as during refining, is alkali-treated, washed to remove flavor, crosslinked, neutralized, gelatinized and dried to give instant starch useful for instant puddings and mixes. |
| 5467887 |
Expandable end closure for reclosable package |
November 21, 1995 |
| An end closure for reclosable packages which is adapted for manual placement over an appropriately sized open package, container or box to substantially enclose a food product therein. The end closure comprises a substantially rectangular resilient end wall having side walls extending |
| 5464647 |
Quick cooking barley and process for preparation |
November 7, 1995 |
| A quick-cooking barley product can be cooked by hydrating in at least an equal volume of boiling water (typically 1:1.5 barley to water) for from 5 to 15 minutes followed by a 5 minute stand. It has a cooked texture, as measured by a shear press value of 70 top 95 lbs/force (preferably 7 |
| 5462755 |
Flavor enhancement in cultured dairy products |
October 31, 1995 |
| 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 |
| 5445836 |
Enzymatic clarification of tea extracts |
August 29, 1995 |
| A process for producing a tea extract which forms little or no haze when stored at refrigeration temperatures. The process comprises incubating a mixture of oxidase, tannase and tea extract, and then separating insoluble solids from the tea extract. The tea extract is preferably a concen |
| 5437389 |
Beverage container |
August 1, 1995 |
| A unitary beverage container includes a main body defining a container volume. A flexible straw is fluidly connected at a proximal end with the volume adjacent the bottom of the main body. The flexible straw also includes a distal end in the form of a hollow mouthpiece having a central |
| 5436395 |
Induction and selection of somaclonal variation in coffee |
July 25, 1995 |
| This invention relates to somaclonal variants from different varieties of coffee plants. The invention also contemplates methods for the high frequency generation of and the low frequency generation of said somaclonal variants in coffee plants, thereby providing variants with improve |
| 5433141 |
Development of a uniform temperature gradient in a block of cheese |
July 18, 1995 |
| The present invention is directed to a method and apparatus for developing a uniform temperature gradient in a block of cheese. The apparatus includes a chamber for receiving a cheese block. The chamber has a uniform cross section and has opposed openings separated by the length of the |
| 5431931 |
Method for manufacture of low fat pasta filata cheese |
July 11, 1995 |
| A method for manufacture of pasta filata cheese from skim milk or fat reduced milk having less than about 2% fat. A culture is added to skim milk and the skim milk is fermented to provide a cultured skim milk. The cultured skim milk is dried to provide a dried cultured skim milk. The |
| 5427812 |
Low-calorie powdered ice tea mix |
June 27, 1995 |
| There is disclosed a low-calorie powdered ice tea composition and a method for making the same. The ice tea composition comprises finely ground particles of ice tea solids; finely ground particles of at least one artificial sweetener; and a granulated citric acid where the granules have |
| 5424420 |
Method for preparing saccharide polyesters by transesterification |
June 13, 1995 |
| An improved method for the preparation of saccharide fatty acid polyesters via an intermolecular transesterification reaction is provided. A saccharide lower acyl ester (for example, sucrose octaacetate) is reacted with a fatty acid lower alkyl ester (for example, methyl stearate) in the |
| 5417990 |
Ready-to-eat, multi-component, multi-colored gels |
May 23, 1995 |
| Multi-component (e.g., multi-layered) and multi-colored gelled products, such as gelatin dessert gels, are prepared using water-soluble colorants and complexing agents for the colorants which will prevent the colorant from migrating within the gelled layer. The complexing agents are |
| 5413805 |
Low or no fat granola cereal mix and process |
May 9, 1995 |
| Ready-to-eat, low or no fat granola cereal is prepared from a 60% to 85% cereal base by coating the cereal base with 10% to 30% sugars and drying. The granola cereal product contains little or no added fat and from 30% to 50% cereal flakes, 10% to 40% other cereal ingredients including 5 |
| 5409717 |
Process for preparing extended shelf-life bagel |
April 25, 1995 |
| Bagels with extended shelf life, preferably at least two weeks, and processes and formulations are disclosed. The process includes the steps of: preparing a dough by mixing flour, water, yeast, salt, and sugar and a freshness-promoting combination of starch-degrading enzyme, monoglyc |
| 5409716 |
Enzymatic protein process |
April 25, 1995 |
| Enzymatic protein process removing objectionable odor and offensive taste from natural proteins and the bland, odor-free products produced thereby. |
| 5409124 |
Beverage container with bottom cavity |
April 25, 1995 |
| A unitary beverage container includes a main body defining a container volume in which a beverage is contained. A top of the main body includes a channel disposed horizontally therealong as well as an uppermost bisecting ridge extending from one side of the main body to the other and a |
