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USPTO Class 426 Food or edible material: processes, compositions, and products

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  • 06/30/16--05:00: TASTE MODIFYING COMPOSITIONS
  • The invention relates to a sweetener/sweetness enhancer composition comprising a stevia-based sweetener and at least one of a compound having a balsamic note and the components thereof.

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  • 06/30/16--05:00: TASTE MODIFYING COMPOSITIONS
  • The invention relates to a sweetener/sweetness enhancer composition comprising a sucralose and at least one of a compound having a balsamic note and the components thereof.

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    A process is provided for producing a substrate formulation comprising post-vaporization plant matter infused therein. The post-vaporization plant matter is gathered and saturated in a solvent to form a saturated mixture. The solvent is evaporated from the saturated mixture to form a reduced compound which is infused into a substrate thereby producing the post-vaporization plant matter infused substrate formulation.

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    A vacuum tumbling system for marinating meat including a vacuum sensor; an airtight driver; an outer vacuum chamber configured to monitor and pull a vacuum; and an inner vacuum tumbling chamber configured to enclose a marinade mixture, liquid, and the meat, configured to be disposed inside the outer vacuum chamber, and configured to pull the vacuum from the outer vacuum chamber through a small hole which is recessed on a bottom surface of the inner vacuum tumbling chamber. The outer vacuum chamber monitors the vacuum through the vacuum sensor, pulls the vacuum through the airtight driver, and tumbles the inner vacuum tumbling chamber in response to the airtight driver being driven.

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    A block of sauce is provided, which is intended to be sliced. The block of sauce includes 4 to 7% by mass of gelatin, 0.2 to 0.8% by mass of iota and/or kappa type carrageenans and 20 to 40% by mass of fat solid at 20° C.

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  • 06/30/16--05:00: BOTTLED CARBONATED DRINK
  • To provide a bottled carbonated drink including a sweetener and a caramel composition, wherein the drink contains an indigestible dextrin and the amount of 4-methylimidazole in the drink is less than 200 ppb. The drink is a bottled carbonated drink of which foam is stabilized.

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    A system is provided for heating batches of sealed, metal cans containing a food product. The system includes a pressure chamber, an induction coil, a can support, a sealing device, a power supply, an air pressure source, and a drive. The pressure chamber has an opening. The induction coil is supported within the pressure chamber. The can support is for engaging and rotating a plurality of sealed, metal cans, at least a portion of the can support being movable through the opening from a first position outside of the chamber to a second position within the chamber adjacent to the induction coil and being rotatably supported within the chamber. The sealing device seals the pressure chamber when the can support is within the chamber. The power supply is coupled to the induction coil to energize the coil to apply an alternating current to the coil to induce a current into the metal cans which heats the food product of the metal cans. The air pressure source is coupled to the pressure chamber to pressurize the chamber during energization of the induction coil. The drive is coupled to the can support which rotates the can support during energization of the induction coil.

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    The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregular shaped egg molds for providing a mass produced cooked egg having a natural, irregular shaped outlines and/or surfaces. Devices and methods according to the present invention can be used to produce irregular, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes. The pre-cooked eggs can be delivered pathogen free to fast food establishments and reheated for consumers in less time than required to cook the egg.

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    A coffee brewing device, such as a cold coffee brewing device and related methods are disclosed. The device includes a container, a supported horizontal plate that holds filter paper in place, and a spigot below the horizontal plate. Coffee grounds are placed on the filter, then water is added to the container such that minimal disturbance of the coffee ground bed occurs. When the spigot is opened, liquid is removed in a north/south (up/down) direction through the coffee ground bed. The coffee ground bed serves as a first filter, the filter serves as a second filter, and the chamber below the horizontal plate serves as a coalescing chamber where sediment drops out thus serving as a third filter. The resulting liquid dispensed from the spigot is amber in color and clear.

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    A vertical barbeque grill comprising a base comprising a bottom and a top surface, a proximate and a distal edge, at least two pairs of supports comprising a first and a second support comprising an upper and a lower portion, the lower portion coupled to the top surface of the base, the supports extend away from and perpendicular to the base, the first support coupled to the proximate edge of the base, the second support coupled to the distal edge of the base, the first pair of supports spaced apart from the second pair of supports, at least one cooking chamber between the two pairs of supports, at least one opening in the base below the cooking chamber, at least two fire material retaining means coupled to the supports, creating at least two fire material chambers, and at least one liquid collection container located below the openings in the base.

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    One variation of a system for buttering and toasting bread buns includes: a butter stage including: a vessel containing liquefied dairy fat and defining a permeable surface, a pressure supply fluidly coupled to the vessel, and a first paddle assembly configured to catch a bun crown dispensed into the butter stage, to compress a sliced face of the bun crown directly against the permeable surface, and to release the bun crown from the butter stage; and a toast stage including a toasting surface arranged vertically below the permeable surface, a heating element arranged behind the toasting surface, and a second paddle assembly arranged vertically below the first paddle assembly and configured to catch the bun crown released from the first paddle assembly, to compress the sliced face of the bun crown directly against the toasting surface, and to release the bun crown from the toasting surface.

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    Various manufacturing processes, such as three-dimensional (3D) printing, are used to create products having internal structures with a repeating three-dimensional pattern. A three-dimensional pattern in an internal structure includes multiple cells, with each cell formed from material occupying less than 100% of the volume of the cell. While material in a cell does not completely fill the cell, material in each cell of the repeating pattern connects to material in one or more neighboring cells of the three-dimensional pattern.

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    A cutting device, knife carrier suitable for use in the cutting device, a cutting system and method for cutting a strand of stacked bands of a food product are disclosed. The cutting device, knife carrier, cutting system and method combine a transverse cutting knife with a diagonal cutting knife disposed at an oblique angle with respect to the transverse cutting knife. The diagonal cutting knife diagonally cuts the stack simultaneously with transverse cutting of the stack by the transverse cutting knife to form substantially triangular prism shaped stacks made of corresponding substantially triangular shaped slices. A food product obtainable by the method is disclosed, wherein (a) the food product comprises at least two stacks of food product, wherein the edges of individual slices forming the hypotenuse of one substantially triangular prism shaped stack are disposed adjacent to the edges of the individual slices forming the hypotenuse of the other substantially triangular prism shaped stack in one-to-one relation to one another and/or (b) the substantially triangular footprint of each stack is in the form of a quadrilateral, wherein at least 80 percent of the surface area of the quadrilateral is triangular.

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    A polymer blend comprises a propylene-based homopolymer or copolymer in an amount of from 75 to 95 weight percent, and an olefin block copolymer (OBC) in an amount of from 5 to 25 weight percent, based total blend weight. The polymer blend, and films having outer printed layers containing the blend, provide enhanced ink abrasion resistance. The OBC is an ethylene/α-olefin copolymer having hard and soft segments. Multilayer film made using the blend can be used for food packaging, and may optionally be heat shrinkable.

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  • 06/30/16--05:00: TRAY
  • The present invention relates to a tray for foodstuffs, comprising, in this order: a first inner polymer layer, a second polymer layer and an outer aluminium layer, wherein the tray has a sealing region on the upper peripheral rim formed at least by the first polymer layer, wherein the tray can be sealed with a lid.

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    Various apparatuses are disclosed. An apparatus may include a vessel configured to hold liquid, a cap detachably connected to an end of the vessel, and a mount connected to an opposite end of the vessel, wherein the liquid drains from the vessel only when the cap is detached. An apparatus may include a vessel configured to hold a liquid, a cap detachably connected to the vessel, and a mount connected to an exterior portion of the cap, wherein the liquid drains from the vessel only when the cap is detached. The liquid may include some alcohol. The vessel may be translucent and/or may include alcohol-tolerant material. Food substance may be mounted on the mount. The vessel may have the shape of a cylinder or polygonal prism. The cap may be a twist cap, a push-down-and-turn cap, a snap-top cap, a pull-tab cap, a push-on cap, or a tear-tab cap.

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    A pouch container generating hydrogen water is provided. A beverage containing at least water and a hydrogen generating substance that reacts with water to generate hydrogen gas are contained in a pouch container that is sealed. Even when hydrogen in a gas form leaks from a sealed part or the like of the pouch container to the outside, new hydrogen gas is generated by the reaction of the water and the hydrogen generating substance in the pouch container. Hydrogen water having sufficient hydrogen gas dissolved therein can be provided even after the long-term preservation. For example, the hydrogen generating substance may be contained in a straw or may be kneaded into an exterior sheet material.

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    The invention relates to a single serve capsule for producing a drink from a drink/food raw material which is provided in the cavity of a main body. The invention also relates to a method for producing a drink.

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    A high pressure extraction capsule (1) for single beverage preparation has a porous hydrophobic membrane (5, 10) that acts as a barrier to fluid flow up to a certain pressure and exceeding said pressure allows for extracting the fluid with active ingredients but still acts as a barrier to particles, particularly ground herbs or roots, wherein the pore size of the membrane (5, 10) is bigger than 0.45 μm and wherein the hydrophobic membrane (5, 10) is arranged to have a surface tension of less than 40 dynes/cm. The capsule (1) comprises an inlet port (2), a compartment (3) for holding a substance with active ingredients like, e.g. ground herbs or roots, an outlet port (4) and a hydrophobic membrane (5, 10) that separates the compartment (3) from the outlet port (4).

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    Disclosed herein are 4-amino-5-(cyclohexyloxy)quinoline-3-carboxylic acid compounds having useful as sweet flavor modifiers. Also disclosed herein are ingestible compositions that include one or more of these compounds in combination with a natural or artificial sweetener.

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