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121-188-879-102-184 | process for producing sweetened fruit | a sweetened fruit having a low water activity relative to its moisture content is prepared by bathing a dry fruit in an aqueous sugar solution having about 70 to 95 weight percent sugar, at least about 75 weight percent of which is fructose. | IN |
174-815-559-259-599 | ice cream machine having an auxiliary evaporation tank | an ice cream machine for cooling liquid ice cream into frozen ice cream includes an evaporator having a cylindrical cooling tank and an auxiliary tank. the auxiliary tank ensures that the cylindrical cooling tank is flooded with liquid refrigerant during normal operation. the flooding of the cylindr | OUT |
067-630-631-954-837 | vegetable and/or fruit drink composition | provided is a drink containing vegetable juice and excellent in ease of drinking. a vegetable drink composition contains from 1 to 2 wt. % of (a) solids derived from vegetables and/or fruits, (b) an acidic polysaccharide water-soluble dietary fiber, and (c) water. | IN |
178-157-197-970-685 | apparatus for use in the formation of a tobacco pouch product. | an apparatus (110) for use in the formation and filling of a pouched product (10). the apparatus (1 10) includes an elongated outer tubular member (150), the elongated outer tubular member (150) having a first end (152), a second end (154) and an outer surface (156); an elongated inner tubular membe | OUT |
069-688-104-713-833 | method of screening foods for nutraceuticals | the invention relates to an assay system for screening nutraceuticals, i.e., foods or food substances that occur naturally, or that are produced during processing which are capable of modulating in a subject the expression of one or more genes associated with a disease or undesirable condition. the | IN |
114-968-563-053-156 | sweetener compositions and foods, beverages, and consumable products made thereof | provided herein are compositions with enhanced sweetness or reduced caloric content per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof. | OUT |
019-289-029-539-692 | cola beverages | cola, reduced calorie cola, and diet cola beverage products and methods for making the same are disclosed. the cola beverages comprise water, at least one sweetener, an acidulant comprising lactic acid and at least one of tartaric and citric acids, a colorant comprising caramel class i and concentra | IN |
055-380-609-067-006 | preparation of noncarbonated beverage products with improved microbial stability | the noncarbonated beverage products have a ph of between 5 and 5 and contain from about 900 ppm to about 3000 ppm of a polyphosphate; from about 400 ppm to about 1000 ppm of a preservative selected from of sorbic acid, benzoic acid, alkali metal salts thereof and mixtures thereof; from about 1% to a | OUT |
040-768-067-103-194 | the composition comprising extract of cinnamomum cassia bark for improving normal flora and enhancing immune response | the present invention relates to a composition for improving intestinal flora and enhancing immune response containing cinnamomum cassia bark extract as an effective ingredient, more precisely, a composition containing cinnamomum cassia bark extract is an effective ingredient that has the effects of | IN |
162-350-696-599-730 | ganglioside relative compound containing s-glycoside | obtain the title new relative compound effective as a wide range of an anti-influenza virus agent, containing s-glycoside, inhibiting influenza virus sialidase, suppressing emergence of influenza virus from host cells. a compound shown by formula i (ac is acetyl; me is methyl) is dissolved in dmf, r | OUT |
084-510-095-414-035 | sugar coated products and process for preparing the same | the present invention pertains to improved sugar coated products having a hard coating of a fruity taste which products are prepared by applying a hard coating composed of a sugar alcohol over the surface of an edible core material, wherein a layer of the hard coating contains an acid. | IN |
189-135-070-874-057 | wafer agitator assembly for ice cream sandwich machine | an ice cream sandwich machine includes a nozzle having a discharge end from which ice cream is extruded; a wafer infeed and delivery assembly cooperating with said nozzle and comprising a pair of wafer trays for feeding wafers against opposite sides of the extruded ice cream and paired, vertically r | OUT |
007-337-111-012-345 | pet food composition for controlling postprandial glycemic response | a composition and process of using it are provided to improve glucose and insulin metabolism in companion animals by controlling the postprandial glycemic and/or insulin response in those animals. the composition includes a source of protein, a source of fat, and a source of carbohydrates from a mul | IN |
173-262-508-119-04X | process of dehydrating biological products | a dehydration apparatus and process utilizing a closed system are provided and enable substantial dehydration of biological products while enabling retention of the essential flavor and fragrance of the natural product. the apparatus comprises a heat exchanger and dehydration chamber connected in cl | OUT |
021-053-612-574-71X | flavor infused nut snack | disclosed are formulations and methods for making an infused nut snack. ingredient formula ranges and processing steps are disclosed that provide improved flavor, texture and appearance with the use of an aqueous flavoring solution applied to the nuts under vacuum conditions the infused nuts are oil | IN |
130-741-180-937-409 | acetic acid-containing food or drink | provided is an acetic acid-containing food or drink with reduced acetic acid odor and/or reduced pungent odor (preferably both), and improved body sensation. the acetic acid-containing food or drink comprises 02 w/v% or more of acetic acid and at least one member selected from the group consisting o | OUT |
138-692-662-438-955 | prescription diet composition for treatment of dog and cat dermatosis | the present invention provides a prescription diet composition containing a poly-unsaturated fatty acid such as .gamma.-linolenic acid, .alpha.-linolenic acid and docosahexaenoic acid, and/or biotin, and an antiflatulent such as a lactic acid bacterium, a bifidbacterium, a butyric acid bacterium or | IN |
105-131-314-716-501 | safe driving assistance system | a safe driving assistance system includes a wearable terminal having a terminal identification information, a first and a second sensor acquiring a biometric information of a driver, a safe driving assistance in-vehicle device having a criteria determination unit. the criteria determination unit det | OUT |
129-355-213-055-584 | dried cheese product and method for making same | there is disclosed a dried cheese product which resists burning when exposed to high processing temperatures. the dried cheese product is manufactured by passing a homogenized cheese emulsion through the nip gap of a roller dryer to form at least one sheet of the dried cheese product. the homogenize | IN |
198-991-882-624-457 | rotary sterilizing and filling machine | the rotational filler (1) for especially bottles (2) has a rotatable sterilizing carrousel (6) with a number of sterilizing heads (9) on its circumference, and a filling carrousel (20) with filling heads (22) around its periphery. the rotational axis (3) of the sterilizing carrousel coincides with t | OUT |
000-747-811-408-014 | method of improving liveability of poultry | a method of improving the liveability of laying poultry or laying hens by adding an effective amount of zeolite a up to about 0 weight percent of the feed to the feed of the poultry, and feeding the poultry said feed containing zeolite a. | IN |
030-790-319-103-923 | mesomorphic sugar and products therefrom | the present invention is a new mesomorphic polycrystallite product and a process for making the same. in the present invention amorphous sugar is transformed to a mesomorphic product having polycrystallites therein by a completely anhydrous process rather than by hydrating and then dehydrating the s | OUT |
110-078-845-300-16X | quick freezing system | apparatus for quick freezing of food products and the like including an insulating tank with a liquid nitrogen bath, an adjacent chamber, a conveyor system for moving product through the bath and the chamber, and an exhaust system for drawing vapor from the tank into and out of the chamber. a proces | IN |
077-539-629-244-663 | foam insulation unit | insulating units are disclosed which are prepared by a cavity-filling, fast-gelling rigid polyurethane foam based on a formulation comprising a polyol component which contains at least 5 weight percent of an amine-initiated polyols and 4 to 4 parts by weight of a catalyst package whereby the catalys | OUT |
002-372-236-080-386 | fruit infusion using a syrup which has been subjected to enzyme treatment and concentrated | a process is described for rapidly infusing fruit with sugar solutes by means of an infusion bath which is maintained at a substantially constant solutes concentration and viscosity during the course of the infusion process by removing infusion solution; exposing the solution to an enzyme; concentra | IN |
185-741-333-935-515 | process for producing a powder containing crystalline particles of maltitol | production of a powder comprising crystalline maltitol particles from a maltitol syrup having a solids content of at least 70 wt.%, of which at least 85 wt.% is maltitol, comprises continuously introducing the syrup and maltitol seed particles into an open rotary drum containing maltitol granules; r | OUT |
171-708-711-466-515 | egg-free ice cream | the invention relates to an egg-free ice cream containing an enzymatically branched starch, said starch having an average molecular weight mw (weight average), measured by light scattering, of 60 kda to 3000 kda, and a polydispersity index pdi of between 1 and 5; the invention also relates to a meth | IN |
000-412-434-260-127 | completely disposable cooking apparatus for filling and decorating of foods | a completely disposable cooking apparatus used for preparing, filling assembling and decorating of foods, that is a one-piece disposable construction, comprising an elongated bag with a soft side wall, an open first end through which food material can be inserted into the bag and a second end that i | OUT |
161-369-953-991-455 | method of preparing par-baked and milled coffee beans for use in foods, beverages and dietary supplements | the present invention concerns compositions and methods relating to the addition and use of par-baked and milled coffee beans in food products, beverages, and dietary supplements. par-baked and milled coffee beans are a novel alternative to more costly chlorogenic acid extracts, and are edible and p | IN |
169-374-501-201-608 | reduced calorie food composition | a fat component useful for preparing a reduced calorie food product, said fat component comprising edible triglyceride and a polytetramethylene ether glycol esterified with a fatty acid entity. reduced calorie food compositions containing the esterified glycols and a method of reducing calories in a | OUT |
026-786-282-426-027 | apparatus for peeling skins off the bulbs of onions | apparatus for peeling onion skins from the bulbs of onions comprising conveyor means for transporting the onion bulbs from a supply thereof and a roller conveyor including a plurality of rotatable cutters. the onion bulbs are supplied by the conveyor means to the roller conveyor with a flatwise plan | IN |
069-617-716-701-851 | high-purity mogrosides and process for their purification | the present invention provides a process for preparation of highly purified mogrosides mixture from low purity mogrosides mixture. the process comprises providing a mixture of low purity mogrosides, dissolving the low purity mogrosides mixture in water or an aqueous alcohol solution to form an initi | OUT |
051-399-653-161-360 | method of manufacturing a chewing gum | a method of manufacturing a chewing gum is disclosed wherein a first mixing step mixing an amount of either a low fat gum base or a non-tack gum base having a premix temperature of about degree.- degree. f., an amount of hfo gum base having a temperature of about degree.- degree. f. and a portion of | IN |
054-691-024-215-87X | method for storing or transporting erythritol solution | a method for storing or transporting an erythritol solution wherein erythritol is maintained as a solution at a concentration and a temperature each falling within a specific range. by setting the above conditions, the erythritol solution can be stored over a long time or transported to the destinat | OUT |
007-255-604-190-925 | method for wetting and dissolving dry particles | this invention is directed to an apparatus and method for wetting and dissolving finely divided dry particles, including hygroscopic particles such as coffee fines, in a liquid, including viscous liquids such as concentrated coffee liquor, in a manner in which foaming, the presence of wet lumps and | IN |
075-475-024-783-522 | shelf-stable high moisture pet food | the object of the invention is to provide a palatable, high-moisture pet food which is reliably stable against microbial attack without need to resort to pasteurization. this objective has long been sought by the art and is now met by the pet food provided by the invention which is a nutritionally-b | OUT |
071-496-605-567-390 | device for removing outer membrane of scallion head or garlic head | a device includes a barrel for receiving objects and includes air supplied into the barrel for generating air eddy in order to disengage and to remove outer membrane from the objects. a shutter is pivotally coupled to the lower portion of the barrel for enclosing the open bottom of the barrel and fo | IN |
161-188-762-748-214 | extruded granola process | a method for creating bite-sized or filled pieces of chewy or crunchy granola. the invention is an improved process for manipulating and shaping chewy granola without having the granola lose its characteristic texture. the improved process includes: adding extra water to the ordinary ingredients of | OUT |
181-834-807-184-15X | low carbohydrate, functional-like foods and systems incorporating same | the present invention comprises low carbohydrate, functional-like foods and systems incorporating same. various embodiments utilizing minimally nutritive sugar substitutes, as well as konjac glucomannan, are disclosed. methods for weight loss are also disclosed. | IN |
005-070-189-527-506 | manufacture of fried food | manufacture swelled fried food giving a crispy eating feeling, eliminating sufficiently oil residue in a short time even with low cost by providing a preliminary feed chamber to carry out the impregnation process of working liquid under reduced pressure and a preliminary discharge chamber to carry o | OUT |
077-955-880-147-233 | method for making coated chewing gum products including a high-intensity sweetener | a method of making coated chewing gum products comprises the steps of providing chewing gum cores; providing a first coating syrup comprising a bulk sweetener; providing a second coating syrup separate from the first coating syrup and comprising a high-intensity sweetener; and applying the first and | IN |
070-527-685-218-889 | high stearic acid soybean oil blends | fat products containing high stearic acid soybean oil blended with other processed or unprocessed oils or fats and having a solids content of at least about 4%, preferably at least about 6%, at degree. f. and a solids content of at least about 1% at degree. f. are disclosed. the blend may be a simpl | OUT |
176-320-596-733-948 | flavor enhancing seasoning containing deodorized garlic extract and process | a flavor enhancing seasoning is disclosed, which is prepared by blanching garlic, and extracting the blanched product with water. the extract produced may be deodorized and concentrated, to provide a seasoning additive that dramatically improves flavor fullness, depth and duration, and can be advant | IN |
160-947-177-155-643 | a preconditioner of preconditioning comestible materials and an extruder of the processing of comestible materials, and a method of preconditioning or extruding comestible materials | apparatus ( 20 ) for injection of fluid into extrusion system components such as a preconditioner ( 24 ) or extruder ( 100 ) is provided, preferably as a composite assembly including a fluid injection valve ( 52 ) and an interconnected static mixer section ( 54 ). alternately, use may be made of the | OUT |
132-663-954-582-616 | process for producing an aseptic packed tofu | a process for producing an aseptic packed tofu by grinding soybean at degree. to degree. c. to obtain a soybean slurry, heating the soybean slurry at degree. to degree. c. and then filtering the heated soybean slurry to obtain a soybean milk, heat-sterilizing the soybean milk at a temperature not lo | IN |
165-904-814-416-474 | method and apparatus for pressure processing pumpable food substance, inlet and outlet valves therefore | an apparatus and method for pressure processing a pumpable substance. in one embodiment, the apparatus includes a pressure vessel having an inlet port to receive the pumpable substance and an outlet port to remove the pumpable substance. the inlet and outlet ports can be sealed with movable internal | OUT |
071-956-067-199-432 | immersion freezer with bottom chamber series of cascading conveyor belts | the present invention is an immersion freezer which employs a postcooling chamber (20). the immersion section (18) of the freezer initially immerses all or part of the items to be frozen (typically food items) in a bath (24) of a liquid refrigerant to impart a crust freeze on the items, which locks | IN |
160-242-844-398-121 | sparkling compositions | medicine. invention relates to field of dentistry and presents sparkling composition for oral cavity care, which contains arginine bicarbonate, orthophosphoric acid and soluble carbonate salt. invention ensures stable composition and, due to the fact, that arginine spools the composition, ensures re | OUT |
179-320-706-064-298 | process for increasing the rate of hydration of food crop seeds | a process for significantly increasing the rate of hydration of food crop seeds, such as brown and wild rice, without loss of the nutritious and beneficial portions of the seeds, is disclosed. in this process, the seed of interest is bombarded with an abrasive particulate, which is preferably entrai | IN |
124-651-731-658-662 | mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough. | a mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria is disclosed for use in bakery and medical field. the preferred mixture comprises streptococcus thermophilus, bifidobacterium infan- tis, bifidobacterium longum, bifidobacterium breve, lactobacillus acidophilus, lactobacil | OUT |
192-548-715-146-780 | process for milling cocoa shells and granular edible product thereof | a process for preparation of milled cocoa shell including grinding cocoa shell in a single unit operation in a short-duration manner without the need for moving mechanical parts. the milled cocoa shell product obtained from the grinding treatment has reduced heat degradation and avoids equipment mai | IN |
156-923-235-208-977 | production of stabilized whole grain flour and products thereof | a stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to | OUT |
061-952-951-466-481 | sizzling and crunchy chocolate candy | a storage-stable confection which does not require moisture resistant packaging is prepared by coating a crunchy core of cereal, dried fruit or nuts with alternate layers of chocolate and gasified candy. this confection provides three organoleptic effects of crunchiness, sizzle and chocolate flavor. | IN |
049-049-561-209-249 | apparatus for cooking seeds, such as cereals, legumes or the like | an apparatus for cooking (1) seeds, such as cereals, legumes and the like, which comprises a reactor (2) with a vertical axis (100) and provided with a conical or frustum-shaped lower accommodation portion (2a) and a pressure-tight upper closure portion (2b), which defines at least one loading inlet | OUT |
004-982-634-024-508 | production of high-maltose syrup and high-protein byproduct from materials that contain starch and protein by enzymatic process | an enzymatic process is developed to produce high-maltose syrup and high-protein byproduct simultaneously from materials that contain starch and protein. in the process, the slurry of milled starting material is first liquefied with .alpha.-amylase and then centrifuged. the precipitated fraction is | IN |
108-918-148-412-091 | plant activator and manufacturing method of the same | provide a plant activator reduced in soil contamination and toxicity, and excellent in resistant induction effect and growth promotion effect, and to provide a manufacturing method of the same. a plant activator contains an aliphatic acid metabolite which is obtained by metabolizing 4-30c aliphatic | OUT |
146-753-341-064-004 | unfermented beer-flavored malt beverage having reduced or eased sourness and method for producing the same | an object of the present invention is to provide an unfermented malt beverage that has reduced or eased sourness derived from a ph adjuster and has a beer flavor, and to provide a method for producing the same. the present invention provides an unfermented beer-flavored malt beverage having a ph low | IN |
167-335-028-228-48X | process for the generation of acetaldehyde from ethanol | disclosed herein is a process for the enzyme-catalyzed conversion of ethanol to acetaldehyde utilizing tris (hydroxy-methyl) aminomethane as a buffering and complexing agent. the process is particularly useful for bringing about the in situ oxidation of ethanol, contained in a fruit essence, to acet | OUT |
063-959-627-513-439 | fortified and flavored gluten-based food product | a gluten-based food product derived from wheat, fortified with l-lysine and flavored to provide a food that is not only a complete protein source high in fiber and low in fat and cholesterol, but one which is exceptionally palatable. to make this product, a protein-rich mass of gluten is extracted f | IN |
195-766-163-494-692 | tailored triglycerides having improved autoignition characteristics | reduced calorie edible fats and oils comprising triglycerides synthesized (tailored) with a particular combination of saturated medium chain fatty acids, saturated long chain fatty acids, and unsaturated long chain fatty acids are disclosed. in addition to providing caloric reduction, these tailored | OUT |
035-966-938-476-022 | process for preparing low fat cheese products | a low fat cheese product is prepared by mixing liquid milk with a lactic acid producer to prepare a cheese formulation solution. a clotting enzyme, e.g. rennet, is added to the solution, and the solution is then coagulated to form a curd in a whey solution. the ph of the curd is adjusted to and main | IN |
105-441-380-509-07X | method for preparing a cheese product | disclosed is a method for preparing a no fat or low fat cheese product from a culture medium prepared by combining from about 50 to about 94 wt. % whole milk, from about 0 to about 45 wt. % water, and from about 2 to about 1 wt. % of at least one food grade, polyanionic gum. the culture medium is in | OUT |
117-407-243-038-343 | cheese making process | a process for making cheese including the addition of calcium chloride to milk, heating the milk slowly to about degree. c., holding the milk at degree. c. for about 30 minutes, adding hot food-grade organic acid to the milk to reduce ph to about 4 to form a curd, removing the whey and cooling curd | IN |
116-985-411-627-891 | levulose absorption retardant, compound, food and levulose absorption repressor | there is provided a composition for preventing fructose absorption, which contains an extract of a plant of the genus eucalyptus as an active ingredient. this extract does not prevent absorption of the glucose from intestines, but prevents absorption of fructose specifically, and therefore is useful | OUT |
068-711-876-512-376 | method for processing pineapples | the invention relates to a method of and apparatus for processing pineapples. pineapples are processed by initially slicing the pineapples into discs, grading the discs according to diameter, and then de-skinning and coring the discs. this process provides a more efficient arrangement since less usa | IN |
149-327-669-506-010 | use of soluble tomato solids for reducing the salt content of food products | the present invention is primarily directed to a method for reducing the amount of sodium chloride in a food product without adversely affecting the salty taste thereof, comprising adding soluble tomato solids (sts) to said food product and reducing the amount of salt normally added thereto. in a pr | OUT |
126-210-404-403-020 | use of modified ingredients and feed to improve performance and/or utilization of animals | a method for preparing modified ingredients and feed to improve performance and/or feed utilization of animals. an animal feed and method for preparing an animal feed. an enhanced method for preparing an animal feed and an enhanced animal feed. this invention also relates to the use of irradiation t | IN |
136-671-035-801-561 | selective aqueous extraction of organics coupled with trapping by membrane separation | an improvement to processes for the selective extractation of organic solutes from organic solvents by water-based extractants is disclosed, the improvement comprising coupling various membrane separation processes with the organic extraction process, the membrane separation process being utilized t | OUT |
133-714-393-268-013 | dairy based mixes for frozen desserts and method of preparation | disclosed are dairy based dessert mix compositions which upon aeration can be statically frozen to provide aerated frozen desserts. the dessert compositions essentially comprise from about 15% to 35% of a dry mix fraction and from about 65% to 85% of a concentrated milk blend fraction. the dry mix f | IN |
134-623-228-925-326 | stabilized emulsions containing highly unsaturated oils | food emulsions containing highly unsaturated fatty acids or derivatives thereof are stabilized against oxidative attack upon the unsaturated components by using a stabilizer system in the water phase of the emulsion which comprises either a sugar or sugar alcohol or a sugar or sugar alcohol and a me | OUT |
096-234-674-349-802 | soft, frozen dessert formulation | a soft frozen dessert product which is readily extruded upon removal from a home freezer and which possesses good textural stability, even after prolonged, freezer storage, can be obtained according to this invention. the products of this invention is characterized as having a defined, and relativel | IN |
038-432-676-802-571 | system and method for producing a sugar stream | an improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and/or residues, such as for biochemical production. in particular, after saccharification and prior to a sugar conversion process, a sugar/carbohydrate stream is removed from a saccharif | OUT |
039-230-337-918-562 | stable aerated frozen food product | in a process for preparing an aerated frozen food product such as mellorine or a shake beverage wherein water, fat, protein, emulsifier and stabilizer are blended together to form a mix which is homogenized to form an oil-in-water emulsion and is subsequently whipped under freezing conditions, impro | IN |
170-359-269-193-243 | uses of butylidenephthalide | a method for preventing, mitigating and/or inhibiting the growth, migration, invasion and/or metastasis of cancer stem cell (csc) is provided. the method comprises administering to a subject in need an effective amount of butylidenephthalide (bp). | OUT |
098-174-320-344-300 | process for incorporating whey proteins into foodstuffs | the present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric ph, optionally forming a whey protein-stabilized fatty emulsion by blending and homogenizing said acidified solution of wh | IN |
083-030-833-907-052 | systems and methods for freezing, storing and thawing biopharmaceutical material | a system for controlled freezing, storing and thawing a biopharmaceutical material includes a flexible container and a supporting structure. the flexible container is adapted to receive the biopharmaceutical material therein for freezing, storing and thawing. the container further includes a flange | OUT |
153-486-419-998-641 | beverages containing fish oils stabilized with fructose | disclosed are food products, especially stable beverage emulsions which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. the improved food products are stabilized by the incorporation of the food product such that the weight | IN |
188-509-909-071-434 | method of processing garlic and preparing ajoene-containing edible oil products | obtain the oil and fat having platelet coagulation-inhibiting, antibacterial and mildew-proofing activities and useful as food, pharmaceutical product, etc., by crushing a scaly bulb of garlic after water is added, adjusting the ph of the liquid, adding an oil and fat to the liquid, and producing an | OUT |
050-275-605-649-512 | system for maintaining fresh quality and safe food attributes of minimally processed produce | a system and method of maintaining the integrity of freshly harvested, or freshly cut fruits and vegetables. specifically, the invention focuses on a distinct series of processes which confer a lower total microbial count, delay browning, improve general organoleptic properties, and decrease the amo | IN |
106-875-956-041-145 | process for improving smoky color of food | the present invention relates to a method for enhancing the smoky color and flavor of foodstuffs, such as sausages, produced in casing containing liquid smoke, by exposing the encased foodstuff to a alkaline solution. peeling of the sausages is also enhanced. | OUT |
005-119-657-590-00X | process for producing dry discrete agglomerated garlic and onion and resulting products | a method for producing agglomerated products from garlic powder, onion powder, or mixtures thereof. the method includes the use of upright apparatus suitable for co-mingling free-falling, dry powder materials with atomized water, drying the agglomerated particles with hot air and operating at an air | IN |
052-319-920-353-708 | fruit infuser system for beverage bottle | make a flavored beverage, plant matter is inserted into a bottle through the neck of the bottle. afterwards, a generally tubular strainer is inserted into the bottle. the tubular strainer has a flange that sealingly abuts against the neck of the bottle. the bottle is filled with a water-based liquid | OUT |
042-490-926-850-446 | soymilk process. | process for making a soybean-based milk analog or soymilk and food products prepared therefrom. the process involves the comminuting of whole soybeans having the hulls thereon; forming a slurry of the comminuted soybeans; simultaneously initiating the inactivation of trypsin inhibitor and lipoxygena | IN |
056-016-989-914-857 | propionibacteria strain and method of feeding to ruminant | an isolated microorganism comprising a propionibacteria strain. when the microorganism is fed to ruminant, protein and fat levels in milk produced by the ruminant are increased, while body condition and milk production levels are maintained. when fed to the ruminant, the microorganism also has posit | OUT |
154-205-298-127-120 | pourable salad dressings | a pourable acidic dressing containing selected non-starch polysaccharides in the form of sheared gel particles to suspend particulate materials in the dressing. the dressing contains up to small amounts of xanthan which are rheologically acceptable. | IN |
073-391-435-963-308 | sterilant compositions | there are disclosed sterilant compositions having improved biocompatibility comprising a sterilant such as sodium chlorite, an acid such as citric acid, and a buffer such as sodium bicarbonate, the compositions forming an isotonic solution with ph of approximately the compositions are particularly u | OUT |
035-601-982-606-89X | fat substitute compositions having reduced laxative effects | 2107222 9217077 pctabs00016 anti-laxative agents are included in fat substitute compositions to reduce or eliminate anal leakage in mammals of fat substitute materials having a melting point of about 37 c or less. in one embodiment, the anti-laxative agents are emulsifiers such as polyglyceryl ester | IN |
007-747-033-754-635 | low profile cutting assembly with a return spring | a forceps that includes a housing, a cutting assembly, and an actuator. the housing has a shaft attached thereto that extends therefrom and is configured to support a pair of jaw members at a distal end thereof. the jaw members are movable to grasp tissue therebetween. the cutting assembly includes | OUT |
057-276-582-985-693 | method of manufacture of a non-fat cream cheese product | in the method of the present invention for making a non-fat cream cheese product, a source of concentrated skim milk is introduced into a first mixer provided with agitation means. the skim milk is agitated as the skim milk is heated in the first mixer to a first predetermined elevated temperature. | IN |
167-218-014-979-335 | masticable ingestible product and communication system therefor | an apparatus includes a food product, at least one ingestible device associated with the food product to communicate information and at least one coating material surrounding the at least one ingestible device is disclosed. the ingestible device is associated with an ingestible medication to be inge | OUT |
111-711-671-031-293 | seasoning and method for seasoning a food product utilizing small particle sea salt | a method and seasoning including sea salt for flavoring food is disclosed. the sea salt has a mean particle size less than about 20 microns. in another embodiment, the present invention is directed to a seasoning comprising a first seasoning component, including a sea salt, and a second seasoning co | IN |
014-112-763-346-398 | a method for removing residual enzymes in enzyme microencapsulation | a method for removing residual enzymes in enzyme microencapsulation is provided, thereby effectively removing residual enzymes harmful to a food, and improving the freshness of milk containing the enzyme microencapsules. a method for removing residual enzymes in enzyme microencapsulation comprises t | OUT |
121-823-238-208-210 | vacuum cleaner having a handle release thereon | an upright vacuum cleaner is provided which has a handle pivotally mounted to a foot. the foot has a releasable mechanism pivotally mounted thereto. the releasable mechanism and the handle are provided with abutting protrusions and recesses which can abut one another to retain the handle in an uprig | IN |
152-955-476-133-073 | conveyance seat | provided is a conveyance seat including a pelvis support member of which a state or the like is adjusted. the conveyance seat includes the pelvis support member configured to support a portion of an occupant's body where a pelvis is positioned and lumbar supports configured to move the pelvis suppor | OUT |
099-075-294-586-148 | processing vessel having a cover and a safety coupling | the invention relates to a cover (2), which can be detachably attached to a vessel (3) for processing a food present in the vessel (3) and which can transfer the motion of a tool drive (7) to a processing tool (26) for processing the food in the vessel (3). the cover (2) has a detachable safety coup | IN |
094-640-642-949-660 | oil absorption and reclamation methods | a method of absorbing oil or wax by contacting the oil or wax with a nonwoven or woven fabric prepared from a polyvinyl alcohol fiber. a method of recovering oil or wax contained in such a fabric using water and at a rate surprisingly faster than the rate of oil or wax recovery from cotton. a method | OUT |
089-857-394-665-066 | seat back frame structure | surely reduce the weight of a side bracket without lowering the stiffening performance of the side bracket. the lower part of a side frame 14 is separately formed from a side frame body 14-1 above the lower part of the frame 14 in such a manner that the lower part of the frame is formed, as a mount | IN |
023-820-707-474-604 | information transmission system and information transmission method | provide a highly reliable information transmission system capable of continuing transmission even when multiple failures occur. two bus transmission lines are provided and a transmission terminal is connected to both bus transmission lines. in the transmission, data are transmitted to both bus trans | OUT |
186-875-379-384-640 | adjustable thigh support for automobile seat via adjustment plate | a vehicle seat having an adjustable thigh support, the vehicle seat comprising an adjustable thigh-support component, wherein the component is an adjustment plate that is moveable in the fore and aft directions of the vehicle; and wherein the adjustment plate is positioned generally toward the front | IN |
194-464-450-213-777 | device for treating water for dish washer | make regeneration of a water softening equipment unnecessary or at least to widely cut the frequency of the regenerating work, by combining at least more than one permanent magnet into a feed water duct for processing supplied water to a tank. water is supplied to a tank 5 by a feed water duct 7, a | OUT |
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