Food or edible material: processes, compositions, and products patents
Featured patents
Heat-Expanded Food Products
US 08784924 B2, July 22, 2014, Cheese or cheese type product, Elaine Duggan et al. / University of College Dublin, National University of Ireland, Dublin (Dublin, IE)
A heat-expanded synthetic cheese product, consisting essentially of:…
Container for Eggs, Method and Apparatus for Arranging and Stabilizing Eggs in a Container
US 08871287 B2, Oct. 28, 2014, Treating Unshelled Egg, Richard Blackburn et al. / TEN Media, LLC (Beverly Hills, US)
A method for arranging eggs in a container, the method comprising acts of:…
Edible Film Compositions for Processing of Meat Products
US 08728561 B2, May 20, 2014, From animal, Reg MacQuarrie / Living Cell Research Inc. (Toronto, CA)
A uniform film for packaging of meat products, wherein the film consists of:…
Preparation Process of Purified Green-Tea Extract
US 08697171 B2, April 15, 2014, Tea and substitutes therefor, Eizo Maruyama et al. / Kao Corporation (Tokyo, JP)
A process for preparing a purified green-tea extract comprising, in the solid…
Pourable Dessert Liquid Product
US 08691314 B2, April 8, 2014, Dairy cream or topping, Ahmed Hussein / Rich Products Corporation (Buffalo, US)
A ready to use liquid dessert composition comprising:…
Method for Deriving a High-Protein Powder/ Omega 3 Oil and Double Distilled Water From Any Kind of Fish or Animal ( Protein)
US 08663725 B2, March 4, 2014, Separating a starting material into plural different constituents, Roberto Flores Ortega / Advance International Inc. (Las Vegas, US)
A method for deriving a protein powder from fish, the method comprising:…
Method and Apparatus for Controlling Brewed Beverage Quality
US 08623441 B2, Jan. 7, 2014, Preparation of ready to use beverage, i.e., brewing, Quan H. Nguyen et al. / Concordia Coffee Company, Inc. (Bellevue, US)
A brewing system comprising:…
Preparation of Soy Protein Isolate Using Calcium Chloride Extraction (“S703”)
US 08501265 B2, Aug. 6, 2013, Legume, Kevin I. Segall et al. / Burcon Nutrascience (MB) Corp. (Winnipeg, Manitoba, CA
A method of producing a soy protein solution having dissolved therein a soy…
Coffee Dispensing Device and Method
US 08475859 B2, July 2, 2013, Preparation of ready to use beverage, i.e., brewing, Michael R. Caswell / Roasting Plant, Inc. (New York, US)
A method of transporting coffee beans and dispensing coffee, comprising:…
Chia-Based Fatty Acids Food Product, Rich in Omega-3, With Good Stability
US 08460727 B2, June 11, 2013, Surface Coated, Fluid Encapsulated, Laminated Solid Composite of Self Sustaining Dissimilar Edible Material, Sandra Gillot
A food product comprising polyunsaturated Omega-3 fatty acids, in the form…
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