Food or edible material: processes, compositions, and products patents
Featured patents
Oscillating Hot Dog Grill
US 08828468 B2, Sept. 9, 2014, Cooking, e.g., broiling, baking, etc., Charles D. Cretors / C. Cretors & Company (Wood Dale, US)
A hot dog grill for cooking hot dogs, the hot dog grill comprising:…
Non-Astringent Protein Products
US 08821956 B2, Sept. 2, 2014, Protein, amino acid, or yeast containing, Marco Luigi Federico Giuseppin et al. / Cooperatie Avebe U.A. (Veendam, NL)
Potato protein glycated with a reducing saccharide, obtained by the method…
Method of Making Nutritional Emulsions Containing Process-Encapsulated Oils
US 08778439 B2, July 15, 2014, Aqueous emulsion, Joseph E. Walton et al. / Abbott Laboratories (Abbott Park, US)
A method of making a nutritional emulsion, said method comprising:…
Method to Produce, Transport, and Utilize Flour and Flour Blends
US 08771776 B2, July 8, 2014, With cutting, or mechanically subdividing solid material, e.g., slicing, comminuting, slitting, etc., Todd W Gocha et al.
A method for producing a food product, flour comprising the steps…
Foamable Oil-In-Water Emulsified Oil Composition for Chilled-Distribution Whipped Creams and Whipped Cream
US 08722128 B2, May 13, 2014, Foam or foamable type, Tamio Arishima et al. / Kaneka Corporation (Osaka-Shi, Osaka, JP)
A foamable oil-in-water emulsified oil composition containing an oil…
Method for Baking a Casserole Using Steam
US 08697166 B2, April 15, 2014, By steam, Karen M. Embury et al. / Whirlpool Corporation (Benton Harbor, US)
A method of baking a casserole having a cheese topping using steam during…
Method for Beverage Formation With Automated Water Delivery to Heating Tank
US 08609170 B2, Dec. 17, 2013, Liquid is aqueous, Ian Tinkler et al. / Keurig, Incorporated (Reading, US)
A method for forming a beverage, comprising:…
Transparent Confectionery Product
US 08574643 B2, Nov. 5, 2013, Normally Noningestible Chewable Material or Process of Preparation, Vibeke Nissen / Intercontinental Great Brands LLC (East Hanover, US)
Confectionery product comprising at least one transparent module (TM)…
Soluble Oat Flour and Method of Making Utilizing Enzymes
US 08591970 B2, Nov. 26, 2013, Fermentation of cereal malt, or of cereal by malting, or treating cereal with amylolytic or diastatic enzyme, Yongsoo Chung et al. / The Quaker Oats Company (Chicago, US)
A beverage containing a soluble whole oat flour,…
Suspension Containing Hydronium Stabilized Colloidal Silicic Acid Nanoparticles, Formulation Obtained From the Said Diluted Suspension, Powder Obtained From the Said De-Hydrated Suspension, Compositions Obtained From the Said Powder, Preparation and Use
US 08563072 B2, Oct. 22, 2013, Nutritional or dietetic supplement, including table salt, Guillaume Tourgis et al. / Aquarius Investholding, SARL (Luxembourg, LU)
A stable suspension of colloidal silicic acid nanoparticles having a pH lower…
Patentorg has 881 documents under Food or Edible Material: Processes, Compositions, and Products Patents.
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- Treatment of Live Animal 12
- Normally Noningestible Chewable Material or Process of Preparation 4
- Low-Adhesive Type 2
- Packaged, Structurally Defined, or Coated 8
- Fermentation Processes 4
- In Package 2
- In Presence of Biocide or Biostat 2
- With Glucose Oxidase 2
- Multiple Different Fermentations 1
- Of Fruit or Fruit Material 4
- Of Malt Wort 5
- Of Farinaceous Cereal or Cereal Material 3
- Preparing or Treating a Hydrated Wheat Flour System Containing Saccharomyces Cerevesiae Involving the Combining of Diverse Material, or Using Permanent Additive 1
- Including Additional Enzyme, Enzyme Producing Material, or Microorganism 1
- Fermentation of Cereal Malt, or of Cereal by Malting, or Treating Cereal With Amylolytic or Diastatic Enzyme 5
- Preparation of Beverage, Beverage Mash, or Beverage Wort 1
- Movement of Fermenting Substrate Through Successive Fermenting Zones 1
- Of Bran, Husk, or By-Product, e.g., Distillers Residue, Etc. 1
- Isolated Triglyceride Other Than Milk Derived 2
- Of Milk or Milk Product 2
- With Lipase 1
- Preparation or Treatment of Cheese Curd or Cheese 6
- Including Addition of Acid or Acidic Material 4
- Including Addition To, or Treatment of Milk Prior to Fermentation 1
- Treatment of Whey 1
- Including Addition of Enzyme, Enzyme Producing Material, or Microorganism 3
- Including Addition of Bacterial Culture 6
- Of Isolated Seed, Bean or Nut, or Material Derived Therefrom 1
- Coffee or Cocoa, e.g., Coffee Extract, Etc. 1
- Legume 3
- Of Isolated Carbohydrate 4
- Preparation of or Treament of Fruit or Vegetable Juice or Water Soluble Extract Other Than Tea 1
- With Added Enzyme Material or Microorganism 5
- Animal Feed 2
- Material Is Comminuted, Ground, or in Finely Divided Form 1
- Of or With Yeast or Mold 2
- Dormant Ferment Containing Product, or Live Microorganism Containing Product or Ongoing Fermenting Product, Process of Preparation or Treatment Thereof 9
- Proteolytic Enzyme Containing, e.g., Papain, Ficin, Bromelin, Trypsin, Pepsin, Rennin, Etc. 1
- Potable Water or Ice Compositions or Processes of Preparing Same 7
- Product for Promoting the Effect of an Alimentary Canal Microorganism 1
- Product With Added Vitamin or Derivative Thereof for Fortification 6
- Vitamin Is a or D 4
- Product With Added Plural Inorganic Mineral or Element Fortification 13
- Foraminous Material Infusion Type, or Foraminous Container Per Se 10
- Having Diverse Soluble or Dispersible Material 3
- Multiple Compartment 1
- Having Flow Compeller Means, e.g., Compressor, Etc. 1
- Product With Defined Indicating Means, e.g., Indicia, Etc. 3
- Surface Coated, Fluid Encapsulated, Laminated Solid Composite of Self Sustaining Dissimilar Edible Material 11
- Having Inedible Feature 2
- Animal Meat Derived Component 1
- Isolated Whole Seed, Bean or Nut, or Material Derived Therefrom 3
- Dough or Batter Type 4
- Containing Frozen Material 1
- Encapsulated, or Coated Triglyceridic Material 2
- Triglyceridic Material Film Former 1
- Ice Cream Type 1
- Readily Identifiable Fruit or Vegetable Derived 3
- Sugar or Carbohydrate Containing 1
- Imitated, Simulated, Ornamental, Three-Dimensional Product or Confectionary Product Having Child-Oriented Utility 1
- Meat Filled Casing, Sausage Type 2
- Packaged or Wrapped Product 2
- Having Specific Electrical or Wave Energy Feature 5
- Having Heat Exchange Material 1
- Having Telescoping Feature to Increase or Decrease Package Dimension or Having Packaging Structure Cooperating With Food Expansion 1
- Having Consumer Oriented Diverse Utility 3
- For Cooking or Heating Food 1
- Meal Type 1
- For Dispensing or Serving 16
- Aerosol Type 1
- Having Nonedible Spacer to Segregate All Units of Multiunit Food Product 1
- Diverse Food 1
- Having Destructive Type Opening Along Scored or Perforated Line 1
- Package Containing Separate Noncoated or Laminated Interior Inedible Solid Material 1
- Three or More Layered Packaging Materials 1
- Packaged Product Is Animal Flesh 3
- Packaged Product Is Lacteal Derived 1
- Product With Added Inedible Feature Other Than That Which Constitutes a Package 2
- Stick Feature 3
- Edible Casing or Container 1
- Measuring, Testing, or Controlling by Inanimate Means 12
- Involving Packaged Product or Preparation Thereof 2
- Preparing Solid Product in Final Form by Heating 5
- Treatment of Packaged Product by Electrical or Wave Energy 1
- Application of a Gas, Mist, Smoke or Vapor to a Food Material Under the Influence of Electrical or Wave Energy 2
- Involving Treatment of a Gas by Electrical or Wave Energy and Subsequent Contact of Said Treated Gas With a Food Material 1
- Direct Application of Electrical or Wave Energy to Food Material 2
- Involving Wave Energy of the Sonic or Pulsating Type 3
- Heating by Electromagnetic Wave 7
- Product Dry in Final Form 1
- To Cook 2
- Involving Dielectric Heating or Passage of Electric Current Through Food Material 1
- Treatment With Ultraviolet or Visible Light 3
- Preparation of Frozen or Shaped Product Wherein the Product Is of Various External Colors, e.g., Variegated, Etc. 1
- Removing Natural Color by Chemical Reaction, e.g., Bleaching, Etc. 1
- Red Heme, i.e., Meat Pigment 1
- Additive Containing Calcium 1
- Is or Contains Sulfur 1
- Involving Ion Exchange, Sequestering or Chelating Material 8
- Forming Edible Packaging Material, e.g., Casing, Etc. 2
- Internal Application of Nontransitory Fluent Material to Solid Edible by Injecting, Artificial Pore Formation or External Pressure 1
- Filling Cavity in Edible Solid Preform With Edible Material 2
- Building Up Units From Diverse Edible Particulate Material to Form Dry Product, e.g., Agglomerating, Tableting, Etc. 2
- Removal of Pesticidal Residue 1
- Applying Diverse Edible Particulate Solid to Coat or Impregnate a Solid Core, i.e., Surface Coating or Impregnation 3
- Liquid Surface Coating Subsequent to Application of Particulate Solid 2
- Including Surface Coating With Liquid or Plastic 2
- Treating Unshelled Egg 4
- By Fluent Material 1
- Surface Coating of a Solid Food With a Liquid 8
- Including Subsequent Specified Treatment of Coating 1
- Preserving 3
- Animal Flesh Material 1
- Inhibiting Chemical or Physical Change of Food by Contact With a Change Inhibiting Chemical Agent Other Than an Antioxygen Agent 6
- Treatment With Heavy Metal or Compound Thereof 1
- Subsequent Heat Treatment of Package 1
- Including Step of Lowering Temperature to or Below 32 Degrees F. Or Treatment at or Below 32 Degrees F. 2
- Foam Stabilization or Inhibiting Foaming or Gushing or Inhibiting the Decompo Sition of a Foamed Product 2
- Lacteal Material Is Basic Ingredient 2
- Beverage or Beverage Concentrate 5
- Animal Flesh 1
- Biocidal or Disinfecting Chemical Agent 6
- Products Per Se, or Processes of Preparing or Treating Compositions Involving Chemical Reaction by Addition, Combining Diverse Food Material, or Permanent Additive 1
- With Biocide or Biostat 2
- Reaction Flavor Per Se, or Containing Reaction Flavor Improver of Unknown or Undefined Chemical Constitution 2
- Flavor Per Se, or Containing Flavor or Flavor Improver of Identifiable Organic Chemical Constitution 6
- Sulfur Containing 5
- Heterocyclic 1
- Hetero-N-Atom 3
- Carbocyclic 3
- Specific Dye or Pigment Per Se or Compositions Containing Same 4
- Of Plant or Animal Matter of Unknown Chemical Structure 1
- Organic Active Chemical Containing 1
- Noncarbohydrate Sweetener or Composition Containing Same 18
- Basic Ingredient Is Starch Based Batter, Dough Product, Etc. 6
- Noncereal Base 1
- Batter Type 3
- Pastry Type 1
- Alimentary Paste 11
- Puffed 4
- Flakes, Chips, Filaments, Sheets, or Pellets 3
- Foam or Foamable Type 6
- Frozen 1
- Containing Carbohydrate Other Than Sugar 1
- Egg Derived 2
- Dairy Cream or Topping 1
- Gels or Gelable Composition 12
- Meat, Meat Extracts, or Meat Analog 2
- Seaweed Type 1
- Gelatin or Derivatives 1
- Pectin 1
- Starch or Derivatives Is Gel Former 2
- Basic Ingredient Lacteal Derived Other Than Butter Substitute in Emulsion Form 14
- Butter Is the Basic Ingredient 2
- Cheese or Cheese Type Product 6
- Buttermilk, Yogurt, Sour Cream, Whey 1
- Containing Fat or Oil Other Than Lacteal Derived 2
- Cream or Butterfat 1
- Liquid Condensed or Evaporated Milk 1
- Powdered Milk 2
- Soup, Sauce, Gravy or Base 4
- Beverage or Beverage Concentrate 19
- Dry Effervescent 1
- Alcohol Containing 1
- Chocolate or Cocoa 2
- Coffee and Substitutes Therefor 10
- Whole or Ground, Including Additive Other Than Extractive Type 3
- Coffee Substitute 3
- Tea and Substitutes Therefor 8
- Bean, Nut or Seed Type 2
- Fruit and Vegetable Juice 5
- Fat or Oil Is Basic Ingredient Other Than Butter in Emulsion Form 19
- Aqueous Emulsion 5
- Having Emulsifier or Antispattering, Antiweeping or Antileaking Agent 1
- Fluid, Formulated Added Hard Stock Containing Type, e.g., Fluid Shortening, Etc. 4
- Mixed Formulated Triglycerides Per Se, e.g., Margarine Oil, Hard Butter, Etc. 8
- Particulate or Antistick Compositions, e.g., Pan Grease, Etc. 1
- Having Ester Other Than Triglyceridic Carboxylic 5
- Having Lacteal or Egg Ingredient or Sugar or Flavor 3
- Poultry Egg Is Basic Ingredient 2
- Plant Material Is Basic Ingredient Other Than Extract, Starch or Protein 10
- Citrus Derived 2
- Coconut Containing 1
- Cereal Material Is Basic Ingredient 7
- Breakfast Type 1
- Flour or Meal Type 7
- Animal Food 3
- Single Source 1
- Bean, Seed or Nut Product 2
- Cocoa 10
- Nut, Including Peanut 2
- In Butter Form 1
- Legume 7
- Animal Food 4
- Potato 2
- Spice, Herb, or Condiment Thereof 1
- With Added Sugar 2
- Dried 3
- Poultry 2
- Comminuted 1
- Blood Containing 1
- Nutritional or Dietetic Supplement, Including Table Salt 7
- Sodium Chloride or Substitute Therefor 3
- Flavor or Flavor Adjunct, Acidulant or Condiment 3
- For Use With Batter, Dough or Baked Goods 1
- Stabilizing or Preserving Agent or Emulsifier Other Than Organophosphatide 2
- Extract 3
- Protein, Amino Acid, or Yeast Containing 18
- From Animal 2
- Carbohydrate Containing 6
- Confection 7
- Carbohydrate Is Starch 3
- Organophosphatide 2
- Processes 1
- Applying Indicia or Ornamentation, or the Treatment of Article Having Indicia or Ornamentation 3
- Per Se Removal of Food Product From Mold, Container or Receptacle 4
- Packaging or Treatment of Packaged Product 1
- Involving Temperature 32 Degrees F. Or Less 2
- In Container Having Diverse Utility, e.g., Dispensing, Etc. 10
- In Rigid Liquid Impermeable Container, e.g., Can, Bottle, Etc. 3
- Including Delivery of Pasteurized or Sterilized Food Material to Container, e.g., Aseptic, Etc. 1
- Including Heating of Vented Container Containing Food Material 1
- Exteriorly Applying Reduced Pressure to Eliminate Air or to Effect a Package Having Reduced Air Content 1
- Heat Treatment of Package, e.g., Pasteurization, Sterilization, Etc. 1
- And Exterior Rigid Receptacle 1
- Heat Treatment of Encased Food 1
- Preparing or Treating Triglyceridic Fat or Oil, or Processes of Separating Triglyceridic Fat or Oil From a Starting Material, e.g., Rendering, Etc. 3
- Storing Solid Material Under Controlled Condition 1
- Extraction Utilizing Liquid as Extracting Medium 3
- Liquid Is Organic 1
- Of Tissue Containing Seed or Bean Material 2
- Liquid Is Aqueous 7
- Preparation of Ready to Use Beverage, i.e., Brewing 13
- Tea, i.e., Camellia Senesis 5
- Heat Treatment of Food Material by Contact With Glyceridic Fat or Oil, e.g., Potato Chip Frying, Etc. 3
- Treatment of Food Material by Addition of Material Other Than Water, Air, Carbon Dioxide, Nitrogen or Inert Gases, or Mixtures Thereof 2
- Preparation of Product Which Is Dry in Final Form 3
- Of Cereal Material 1
- Including Treatment With Aqueous Material, e.g., Hydration, Etc. 1
- Cereal 1
- Including Heating or Dehydration 4
- By Roasting, Toasting, or Browning 1
- With Fluid Current Conveying or Suspensions of Treated Material 1
- Of Liquid or Liquefied Material, e.g., Spray Drying, Etc. 1
- With Separation of a Constituent 1
- With Size Reduction, e.g., Mashing, Cutting, Etc. 2
- Including Gas-Liquid Contact 2
- Gas Is Steam 1
- Preparing Carbonated or Effervescent Liquid 1
- Separating a Starting Material Into Plural Different Constituents 2
- From Mammal or Fowl Material 1
- From Plant Material 2
- Outer Covering, e.g., Shell, Husk, Etc. 2
- By Abrading 1
- Seed, Pit, Stem, or Core 1
- Pit 1
- Removal of Desired Liquid From Solid Plant Material 5
- Separating Solid From Liquid Material 1
- Treatment or Preparation of Farinaceous Dough, Batter, or Pastry Product, e.g., Pie, Etc. 2
- Including Incorporation of Air or Gas Into Dough Material 1
- Including Sheeting, Laminating, or Folding 3
- Heating Utilizing a Foraminous or Coated Support, or Container 1
- Of Isolated Whole Seed or Bean Material 1
- By Steam 4
- Molding, Casting, or Shaping 9
- Of Animal Flesh 4
- Forming Hollow, Tubular, or Open-Ended Cavity 2
- Extruding Through Restricted Orifice to Give Desired Final Shape 5
- Forming Rod, Strand, Sheet, or Filament 2
- With Cutting, or Mechanically Subdividing Solid Material, e.g., Slicing, Comminuting, Slitting, Etc. 3
- Pasteurizing or Sterilizing 4
- Cooking, e.g., Broiling, Baking, Etc. 6
- Cooling, Freezing, or Treating Cooled or Frozen Product, e.g., Thawing, Etc. 3