Patents Issued in April 12, 2007
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Publication number: 20070082069Abstract: The present invention relates to a process for the preparation of Labisia pumila extract from Labisia pumila plant material and to obtain an optimized and reproducible chemical profile by high performance liquid chromatography.Type: ApplicationFiled: January 12, 2006Publication date: April 12, 2007Applicant: Gov't of Malaysia, as rep. by the Ministry of Science, Technology and InnovationInventors: Mashitah Yusoff, Wan Wan Mohamud
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Publication number: 20070082070Abstract: This document relates to methods and materials involved in treating skin disorders. For example, methods and materials for using an alpha adrenergic receptor agonist (e.g., midodrine) to treat mammals having a skin disorder are provided.Type: ApplicationFiled: May 2, 2006Publication date: April 12, 2007Inventors: Evangeline Stookey, Paola Sandroni, Mark Pittelkow
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Publication number: 20070082071Abstract: An anti-inflammatory composition for application to the nasal mucosa includes a combination of essential oils. The composition is intended to help prevent and/or alleviate the effects of exposure caused by the inhalation of pollutants and allergens. Preferred embodiments of the composition include jojoba oil, rosemary oil, any of a variety of citrus oils, coconut oil, sesame oil, soy oil, thyme oil, oregano oil, chamomile oil, peppermint oil, cardiospermum halicacabum, galphimia glauca, luffa operculata, bee's milk, bee's wax, and aloe vera in various combinations and sub-combinations. The composition may further include lauric acid, d-limonene and luteolin.Type: ApplicationFiled: October 10, 2006Publication date: April 12, 2007Inventor: John Willimann
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Publication number: 20070082072Abstract: The present invention relates to an herbal composition that provides anti-cancer effects, especially for breast cancer.Type: ApplicationFiled: September 26, 2006Publication date: April 12, 2007Applicant: SHENG FOONG PHARMACEUTICAL CO., LTD.Inventor: Chen Hsieh
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Publication number: 20070082073Abstract: A combination cancer therapy based upon catechins, the major biologically active polyphenol in plant products, including green tea extract, and one or more chemotherapeutic agents. A common complication of cancer chemotherapy is neutropenia, and in spite of advances in its prophylactic management is a major cause of risk for the development of serious microbial infections leading to increased morbidity and mortality in both humans and animals. The use of cathechins such as those found in green tea (Camellia sinensis), including but not limited to epigallocatechin gallate (EGCG) as nontoxic adjuvant to aid in the prevention of opportunistic microbial infections in patients undergoing immunosuppressive chemotherapy is a novel application. Also contemplated are methods using catechins to ameliorate the immunosuppressive effects of cancer chemotherapy by administering the compound to a patient in need thereof.Type: ApplicationFiled: May 18, 2006Publication date: April 12, 2007Applicant: UNIVERSITY OF SOUTH FLORIDAInventors: Alberto van Olphen, Herman Friedman, Neil Shaw, Nicholas Burdash, James Roger
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Publication number: 20070082074Abstract: An Echinacea composition containing the immunosuppressive components of an Echinacea extract but not the immunostimulatory components is disclosed. A process for isolating Echinacea immunosuppressive components by extraction with lipophilic compounds is also disclosed. The Echinacea composition can be used for treatment of colds, flu, and other upper respiratory tract infections, inflammatory diseases, and immunomodulatory disorders.Type: ApplicationFiled: October 12, 2005Publication date: April 12, 2007Inventor: Xiping Wang
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Publication number: 20070082075Abstract: The invention provides a traditional chinese medicine and its' method of making for anti-tumor. The Traditional Chinese Medicine preparation is composed of following materials (by weight portion):SemenHydnocarpil, Momordicae Semen 0.8-1.4, Squama Manitis 0.5-1.1, Radix et Rhizoma Rhei 0.8-1.3, Radix Glycyrrhizae 1-1.5. The invented preparation possesses good curative effect and low toxicity, and can be widely used to treat tumors such as digestive tract tumor including gastric carcinoma, intestines, liver cancer and esophagus, and tumors of lung, cervix, breast and skin etc. It has remarkable effect on gastric carcinoma and liver cancer.Type: ApplicationFiled: November 29, 2004Publication date: April 12, 2007Inventor: Guifen Xu
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Publication number: 20070082076Abstract: A composition containing coffee extract and glutathione in the form of a suppository.Type: ApplicationFiled: October 12, 2006Publication date: April 12, 2007Inventor: Spencer Feldman
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Publication number: 20070082077Abstract: This invention provides an inhibitor of glucose absorption and a method for producing the same. Such inhibitor of glucose absorption comprises, as an active ingredient, an acerola-derived substance capable of inhibiting glucose absorption.Type: ApplicationFiled: November 1, 2004Publication date: April 12, 2007Inventors: Hitoshi Aoki, Takayuki Hanamura, Chisato Mayama, Yasushi Hirayama, Makoto Shimizu
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Publication number: 20070082078Abstract: A measuring fixture allows the measurement of injection molded parts in a wide range of orientations within the measuring machine. A universal part holding component can be positioned in any of twenty four (24) positions within the measuring fixture as required by the features of the injection molded parts which need to be measured.Type: ApplicationFiled: October 6, 2005Publication date: April 12, 2007Inventor: Guido Drees
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Publication number: 20070082079Abstract: The invention is an extrusion apparatus having a driven feed segment that is rotatably driven about central mandrel or within a housing member. Rotation of the driven feed segment subjects one or more streams of resin introduced onto a surface thereof to transverse shear during radial flow. One of more driven feed segments can be assembled with other components of conventional extrusion die assemblies. Extrusion die assemblies can include one or more driven feed segments rotated in the same or opposite direction of each other. The number of streams of resin and rotational speed of the driven feed segment can be controlled to produce microlayered film having in excess of 4000 layers.Type: ApplicationFiled: October 11, 2005Publication date: April 12, 2007Inventors: Jennifer S. Peavey, Bradford Webster
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Publication number: 20070082080Abstract: A method and an apparatus for casting thixotropic concrete mix substantially in a horizontal slipforming process, the concrete mix in said method being fed through a limited cross-section to form a concrete product of a desired form, whereby the concrete mix is fed to a space to be vibrated under pressure before it is led to the limited cross-section, the concrete mix being kept plastic in said space by means of vibrating in order to secure the complete filling of the limited cross-section.Type: ApplicationFiled: October 6, 2006Publication date: April 12, 2007Applicant: Elematic Oy AbInventor: Leo Sandqvist
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Publication number: 20070082081Abstract: An injection molding apparatus includes a manifold having a manifold channel for receiving a melt stream of moldable material from a source and delivering the melt stream to a nozzle channel of a nozzle. A mold cavity communicates with the nozzle channel to receive the melt stream through the mold gate. A distribution assembly is located adjacent to the manifold. The distribution assembly includes at least one distribution member having a groove formed in an outer surface thereof and at least one conduit provided in the distribution member. The groove receives wiring from a heater of the nozzle and routes the wiring to a termination location or box. The conduit distributed fluid to various locations in the injection molding apparatus, such as actuation fluid for an actuator.Type: ApplicationFiled: October 12, 2005Publication date: April 12, 2007Applicant: Mold-Masters LimitedInventor: Murray Feick
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Publication number: 20070082082Abstract: An injection molding apparatus includes a manifold having a manifold channel for receiving a melt stream of moldable material from a source and delivering the melt stream to a nozzle channel of a nozzle. A mold cavity communicates with the nozzle channel to receive the melt stream through the mold gate. A distribution assembly is located adjacent to the manifold. The distribution assembly includes at least one distribution member including a first conduit and a second conduit extending therethrough for transporting a fluid from a source through the distribution assembly and for returning the fluid to the source. A valve box is sandwiched between the distribution member and the actuator. The valve box controls the flow of the fluid between the first and second conduits and the actuator.Type: ApplicationFiled: June 19, 2006Publication date: April 12, 2007Inventors: Murray Feick, Zbigniew Romanski
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Publication number: 20070082083Abstract: A valve-gated nozzle for an injection molding machine includes an annular flow channel between downstream portions of a nozzle liner and a sealing and/or retaining device. The nozzle liner includes a first melt channel and one or more second melt channels for communicating a melt stream to the annular melt channel. The annular melt channel is formed between an inner surface of the downstream portion of the sealing and/or retaining device and an outer surface of the downstream portion of the nozzle liner. The annular melt channel may include a groove within at least one of the inner surface of the sealing/retaining device and the outer surface of the nozzle liner, such that the groove is in communication with an outlet of the second melt channel to thereby guide and/or blend the molten material within the annular melt channel to even and balance flow into a mold cavity.Type: ApplicationFiled: December 11, 2006Publication date: April 12, 2007Applicant: MOLD-MASTERS LIMITEDInventor: Fabrice Fairy
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Publication number: 20070082084Abstract: Methods for weight management by ingesting or orally administering ingestible compositions between meals. The compositions include viscosity building fibers and have between about 25 to about 95 kcal per serving The ingestible composition can provide an SE from about 1.0 to about 3.0.Type: ApplicationFiled: October 7, 2005Publication date: April 12, 2007Inventors: Steven Catani, Steven Clarke, Janet Deihl, Thomas Sox
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Publication number: 20070082085Abstract: Ingestible compositions for weight management having an soluble anionic fiber and a multivalent cation and an in vitro gel strength of from about 2000 to about 3000 cps. Methods of weight management and caloric reduction by orally administering the ingestible compositions are included.Type: ApplicationFiled: October 7, 2005Publication date: April 12, 2007Inventors: Steven Catani, Steven Clarke, Thomas Sox
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Publication number: 20070082086Abstract: Process for preparing a concentrated milk protein ingredient comprising the steps of: providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of said protein solution to a predetermined level at which no gel is formed after treatment with milk clotting enzyme, adding a food grade milk clotting enzyme under conditions where kappa-casein is converted to para-kappa casein while remaining in solution, terminating the conversion by removal or inactivation of the enzyme and concentrating said solution. The resultant milk protein concentrate ingredient is used in the production of cheese.Type: ApplicationFiled: July 21, 2004Publication date: April 12, 2007Inventors: Alistair Carr, Christina Coker, Brian Kells, Peter Elston, Lilian Ferreira
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Publication number: 20070082087Abstract: A fermented milk product containing Bifidobacterium longum and isomalto oligosaccharide is fermented by Bifidobacterium longum, Lactobacillus delbrueckii subsp. Bulgaricus, and Streptococcus thermophilus, and added isomalto oligosaccharide to promote the growth Bifidobacterium longum and to be the sweetener of the product. The process for producing the fermented milk product comprises adding isomalto oligosaccharide into milk, after mixing the isomalto oligosaccharide and the milk, inoculating the resulting mixture with Bifidobacterium longum as the main fermenting agent, together with Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus, and then carrying out filling, fermenting, and ripening to obtained the fermented milk product of the invention.Type: ApplicationFiled: October 6, 2005Publication date: April 12, 2007Inventors: Tsun-Yung Kuo, Gabriel Chen
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Publication number: 20070082088Abstract: The present invention provides a novel fermented food obtainable by fermenting sprouted brown rice, or sprouted brown rice and soybeans, with a Rhizopus mold. Like the conventional tempeh (soybean tempeh), the fermented food of the present invention does not have a strong smell or stickiness, and it retains its cake-like shape even when sliced. In addition to these properties, the fermented food of the invention has nutrients and a fine taste which the conventional tempeh does not have. Therefore, the fermented food of the invention is very useful as a novel food.Type: ApplicationFiled: December 9, 2004Publication date: April 12, 2007Applicant: Meiji University Legal PersonInventors: Eihachiro Kato, Michiko Takita
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Publication number: 20070082089Abstract: Pet food comprising 25-hydroxycholecalciferol and, optionally, vitamin D3 may find use for treatment and prevention of joint diseases, especially osteochondrosis, degenerative arthritis or arthropathy in pets, especially large dogs.Type: ApplicationFiled: September 14, 2004Publication date: April 12, 2007Inventors: Stephanie Krammer, Gilbert Weber
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Publication number: 20070082090Abstract: A method of glazing food post-cooking comprises the agitation of a hot, freshly-cooked foodstuff in a sealed container containing a seasoning mixture comprising seasonings and a granular, edible substance that, at the temperature of the cooked foodstuff, will form a continuous coating on the foodstuff, which coating is no longer fluid at the temperature at which the foodstuff will be consumed. The method allows considerable versatility in the glazing of foodstuffs.Type: ApplicationFiled: October 13, 2004Publication date: April 12, 2007Inventor: Paul Kiser
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Publication number: 20070082091Abstract: A food item comprises a first bread layer which comprises a first side and a second side. A second bread layer is provided which comprises a first side and a second side wherein at least one of said first side of the first bread layer and the second side of the second bread layer carries at least one pizza topping ingredient thereon. The second side of the first bread layer and the first side of the second bread layer overlie and face one another. Also included is at least one sandwich filler item positioned in between the second side of the first bread layer and the first side of the second bread layer. A method for assembling the same is provided.Type: ApplicationFiled: October 7, 2005Publication date: April 12, 2007Inventors: Kulsoom Klavon, George Butler
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Publication number: 20070082092Abstract: Whole grain baked products and mixes comprising milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matter is visually indistinguishable from durum fines by the unassisted eye. Through the use of milled whole grain durum flour, white-like whole grain durum products including white-like whole grain durum breads can be prepared that satisfy generally accepted color and baking performance characteristics for traditional white breads yet contain the bran and germ constituents to provide the nutritional advantages of whole grain products.Type: ApplicationFiled: December 15, 2006Publication date: April 12, 2007Inventors: Mingus David, Steven Cox, Robert Westercamp, Dennis Schlueter
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Publication number: 20070082093Abstract: The disclosure pertains to a method for preparing a protein-based film wherein modified protein containing free sulfhydryl groups is added to a solution containing protein and the free sulfhydryl groups cause an interchange reaction wherein disulfide bonds will be formed between proteins to form a film structure to coat a product. The disclosure also pertains to a protein-based film.Type: ApplicationFiled: October 15, 2004Publication date: April 12, 2007Applicant: UNIQ BIORESEARCH OYInventors: Jouko Savolainen, Jyrki Heinamaki, Jouko Yliruusi
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Publication number: 20070082094Abstract: Coated food compositions and related methods as can be used to provide protection and stability against degradation.Type: ApplicationFiled: September 28, 2006Publication date: April 12, 2007Inventors: David McClements, Eric Decker, Jochen Weiss
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Publication number: 20070082095Abstract: Low pH, microbiologically stable, unpasteurized food compositions with reduced sourness and reduced salt content and methods of making same are provided. These food compositions are prepared without receiving a pasteurization or other heat treatment by acidifying a foodstuff with a membrane acidic electrodialyzed composition, and/or addition of edible inorganic acids and/or their metal acid salts, to provide low pH values of about 4.6 or less, wherein the total organic acid content is 0.22 moles per 1000 grams of food composition or less, effective to enhance microbiological stability yet without introducing an objectionable sour taste or otherwise adversely affecting organoleptic properties of the resulting food compositions.Type: ApplicationFiled: December 12, 2006Publication date: April 12, 2007Inventors: Jimbay Loh, Yeong-Ching Hong, Sandra Kelly-Harris, Zuoxing Zheng, Krishnan Subramanian, Tim Stubbs, Barbara Lapp
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Publication number: 20070082096Abstract: Method for retorting flexible packages containing foodstuff comprising retorting the flexible packages containing foodstuff in reusable, hermetically resealable, rigid retort containers. A retort container comprises a body portion including a base and outer side walls extending from the base to a mouth portion defining an opening and a resealable lid for selectively hermetically sealing the opening in the container and alternatively opening the container for removal of the flexible packages containing foodstuff.Type: ApplicationFiled: October 7, 2005Publication date: April 12, 2007Applicant: PRINTPACK ILLINOIS, INC.Inventors: Richard Dougherty, Edward Cigallio, Jeffrey Boekeloo
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Publication number: 20070082097Abstract: An apparatus and method of cooking particulate food material includes circulating particulate food material in a heated cooking solution within a cooking tank. The cooking solution is heated by continuously injecting steam into the cooking tank to cook the particulate solution. Additional cooking solution is added to the cooking tank each time particulate food material is to be added to the cooking tank to replace cooking solution lost after cooked particulate food material has been removed from the cooking tank. It is emphasized that this abstract is provided to comply with the rules requiring an abstract which will allow a searcher or other reader to quickly ascertain the subject matter of the technical disclosure. It is submitted with the understanding that it will not be used to interpret or limit the scope or the meaning of the claims.Type: ApplicationFiled: October 12, 2005Publication date: April 12, 2007Inventor: Jose Martinez-Montes
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Publication number: 20070082098Abstract: An assembly is mounted to a soft serve confection freezer. It includes a set of modules in a circular array and separately replaceable in a magazine. Each module supports a container storing a dry food ingredient in particulate form, and has a motor driven product impeller for controlled discharge of particulates from the container to a blender assembly. The blender assembly has a housing and screw-type auger of cooperating configurations and which cooperate with a central passageway for frozen confection flowing from the freezer, to blend solids into the confection and discharge into a customer's container for immediate consumption. Control panel selection of ingredients by the operator according to the customer's order, is provided. Components are arranged to facilitate cleaning.Type: ApplicationFiled: December 12, 2006Publication date: April 12, 2007Inventor: Ernest Gerber
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Publication number: 20070082099Abstract: Thermal food transport containers and methods of manufacturing the same are disclosed. A disclosed example process for the production of a thermal food transport container or a thermal tray comprises, molding an inside or an outside wall in a first mold from an integral hard foam reaction mixture and at least partially curing the inside or the outside wall. A polyurethane reaction mixture is then molded in a second mold and onto the inside wall or the outside wall and is at least partially cured to form an insulation layer. An integral hard foam reaction mixture is then molded onto the insulation layer of polyurethane foam in a second mold to form the outside wall or the inside wall, so that a bond is formed with the peripheral edge of the first molded wall during curing.Type: ApplicationFiled: October 11, 2005Publication date: April 12, 2007Inventor: Dieter Kellerstrass
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Publication number: 20070082100Abstract: An improved method and apparatus for pasteurizing filled food containers having contents to be pasteurized includes spraying a heat transfer fluid onto the containers. As the contents increase in temperature, the flow rate of heat transfer fluid is decreased. The heat transfer fluid is at least about 20° F. hotter than the initial average temperature of the contents. In one embodiment, the temperature of the spent heat transfer fluid typically does not vary more than about 6° F. to 9° F.Type: ApplicationFiled: May 24, 2006Publication date: April 12, 2007Inventors: Ashok Dhruv, Amos Wu
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Publication number: 20070082101Abstract: The invention concerns a method for stably flavouring drinks by means of solid, solvent-inert, particulate carrier materials loaded with flavouring agents having a large specific surface in which inorganic silicon, aluminium and/or carbon-containing compounds from the group comprising silicates, aluminium oxides and activated carbons, which optionally contain portions of water, are used as carrier materials. Silica gels, kieselguhr, activated and/or calcined clays, ?-Al2O3 and alumina oxide xerogels are particularly suitable as carrier materials which should have a specific surface between 0.1 and 1000 m2/g and a particle size of ?10 ?m. Suitable pore sizes of the carrier materials are those between 0.3 and 5000 nm. Suitable flavouring agents are essential oils, citrus oils, fruit essences and flavour extracts, for the loading of which the carrier materials are introduced into liquids containing flavouring agents or are sprayed with these.Type: ApplicationFiled: August 5, 2004Publication date: April 12, 2007Inventor: Johann Wiesmuller
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Publication number: 20070082102Abstract: Sweeteners on the basis of a simultaneously transglucosylated sweet glycoside mixture of Stevia rebaudiana Bertoni are prepared. The transglycosylation was developed in the presence of starch under the action of cyclodextrin glucanotransferase. The remaining maltodextrins are transferred to the fructose-terminated oligosaccharides. The sweeteners are purified to not less than 98% content of sweet glycosides and derivatives. The preparations are almost non-caloric, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, cosmetics and milk products.Type: ApplicationFiled: October 11, 2005Publication date: April 12, 2007Applicant: Stevian Biotechnology Corporation SDN. BHDInventors: Malsagov Magomet, Tugan Tomov, Timur Somann, Varuzhan Abelyan
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Publication number: 20070082103Abstract: Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.Type: ApplicationFiled: October 11, 2005Publication date: April 12, 2007Applicant: Stevian Biotechnology Corporation SDN. BHDInventors: Malsagov Magomet, Tugan Tomov, Timur Somann, Varuzhan Abelyan
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Publication number: 20070082104Abstract: The present invention is related to a functional food ingredient, which replaces sugar on a 1/1 weight and/or volume basis in food recipes containing sucrose, with a substantial caloric reduction in view. More than an ingredient, it has to be seen as a functional ingredient, since it possesses some health promoting effects. The functional food replacement for sucrose according to the present invention comprises prebiotic fibres and sweeteners, and possibly other non selective fibres, minerals, vitamins and probiotic strains.Type: ApplicationFiled: August 11, 2006Publication date: April 12, 2007Inventor: Sophie De Baets
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Publication number: 20070082105Abstract: A polysaccharide sweetener compound is obtained via a process of cycloelimination of a macromolecule, for example, a glycoside, chemoselective promiscuous ligation of a constituent disaccharide fraction derived from the macromolecule with a base monosaccharide, such as fructose, and cycloaddition of the base monosaccharide with the constituent disaccharide fraction. Subsequent addition of fortifiers such as vitamins and minerals may be accomplished via baric processing to effect cross-linking or cross-bonding with the polysaccharide sweetener compound. A process for manufacturing polysaccharide sweetener compounds is provided and permits baric, electromagnetic, and thermal processing, at low temperatures, to effect the cycloelimination, chemoselective promiscuous ligation, and cycloaddition reactions.Type: ApplicationFiled: September 13, 2006Publication date: April 12, 2007Inventor: Gregory Robbins
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Publication number: 20070082106Abstract: A combination of one or more non-nutritive sweeteners, a sugar alcohol and D-tagatose are included in a reduced-calorie beverage or food product to achieve a taste substantially similar to that of a full-calorie beverage or food product. The combination is suitable for use in reduced-calorie frozen carbonated beverages. Preferably, the one or more non-nutritive sweeteners include one or more steviosides, a Stevia glycoside, a derivative of a Stevia glycoside, a glycoside of steviol, or a Lo Han Guo extract.Type: ApplicationFiled: October 3, 2006Publication date: April 12, 2007Inventors: Thomas Lee, Greg Radko, Hang Chen, Pei Chang
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Publication number: 20070082107Abstract: Compositions and methods for reducing weight, improving weight loss and for providing satiety are provided. Such compositions include at least one soluble anionic fiber and at least one monovalent cation.Type: ApplicationFiled: October 7, 2005Publication date: April 12, 2007Inventors: William Aimutis, Steven Catani, Teresa Paeschke, Timothy Tracy
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Publication number: 20070082108Abstract: Methods of reducing calorie are disclosed. The methods include ingestible compositions having at least one soluble anionic fiber from about 0.25 g to about 5.0 g per serving, optionally in the presence of an effective amount of a cation. The fiber and optional cation componentscan be consumed together or separately.Type: ApplicationFiled: October 7, 2005Publication date: April 12, 2007Inventors: William Aimutis, Steven Catani, Janet Deihl, Teresa Paeschke
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Publication number: 20070082109Abstract: The invention relates to slowly digestible starch-containing foodstuffs, such as cereals and snacks, while a substantial percentage of the starch phase of starch-containing foodstuffs is transformed into a slowly digestible form in situ during foodstuff manufacture by modifying the method typical for the respective foodstuff, and if necessary, the recipe. During the manufacture of starch-containing foodstuffs, the starch is most often prepared to the extent where it digested exceedingly quickly, and converted into glucose in the process. This leads to a rapid rise in the blood sugar level (high sugar), followed by a speedy to severe drop in the blood sugar level (low sugar). These foodstuffs have a high glycemic index (GI). A high number of more recent studies suggest that foodstuffs with a high GI are a significant cause of diabetes, obesity and cardiopulmonary diseases. The WHO believes that indicating GI values on foodstuff packaging would effectively help in preventing the mentioned diseases.Type: ApplicationFiled: December 17, 2004Publication date: April 12, 2007Inventors: Rolf Muller, Federico Innerebner
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Publication number: 20070082110Abstract: The invention provides a kit for preparing salads comprising at least one cooked ingredient and at least one fruit, vegetable or cereal product, wherein the kit comprises a cooking composition comprising less than 40% wt of fat and flavouring agents in an amount of from 5 to 100% by weight, based on the weight of the cooking composition, for cooking ingredient (I) and, a dressing comprising 60% wt or less fat for contacting with the at least one fruit, vegetable or cereal product. The kit provides an easy and convenient of preparing tasty, healthy salads comprising a cooked food ingredient. A method of making a salad using the kit and also the salad prepared from the kit is also provided.Type: ApplicationFiled: September 10, 2004Publication date: April 12, 2007Inventors: Wayne Morley, Lucy Thomas
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Publication number: 20070082111Abstract: A method stabilising ethyl ester concentrates of polyunsaturated fatty acids by adding to the concentrate a mixture of rosemary or sage extract, ascorbyl palmitate and tocopherols before a standard deodorisation process and crystallization inhibitor before or after the deodorization process, the concentrates thus obtained and their use in food applications.Type: ApplicationFiled: October 13, 2004Publication date: April 12, 2007Inventor: Neil Macfarlane
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Publication number: 20070082112Abstract: Edible oil blends are provided which have one or more of a desired linolenic acid content, a desired linolenic acid content, a desired saturated fatty acid content, a desired polyunsaturated fatty acid content, and/or a desired oleic acid content. Edible oil blends which are virtually trans free are also provided. Methods are provided for preparing such edible oils, including methods that normalize the fatty acid profile of the edible oils. Methods are also provided for using the edible oil blends for preparing foods. The edible oil blends typically comprise a first edible oil and a second edible oil, where the first edible oil is a low linolenic soybean oil, and the second edible oil is a palm oil (such as palm olein or palm stearin), and optionally the edible oil blend comprises a third edible oil such as high oleic canola oil.Type: ApplicationFiled: August 10, 2006Publication date: April 12, 2007Inventors: Frank Kincs, Carrie Abrassart
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Publication number: 20070082113Abstract: A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55-80 wt. %, (b) heating the solution to a temperature in the range 40-100° C., (c) dispersing a starch into the heated solution until it contains 1-5 wt. % of dissolved starch, (d) dispersing an emulsifier into the heated solution until it contains 0.5-3 wt. % of dissolved emulsifier, (e) dispersing a gelling agent into the heated solution until it contains 0.2-1 wt. % of dissolved gelling agent, (f) cooling the heated solution into which the starch, emulsifier and gelling agent have been dispersed to a temperature which is in the range of 20-50° C.Type: ApplicationFiled: December 7, 2006Publication date: April 12, 2007Applicant: UNILEVER BESTFOODS, NORTH AMERICA, DIVISION OF CONOPCO, INC.Inventor: Arjan Louter
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Publication number: 20070082114Abstract: A method of reducing body weight, the method by orally administering a fluid ingestible composition at regular intervals, the fluid ingestible composition having water, about 0.5 g to about 3.0 g of a soluble anionic fiber and participating in an exercise program.Type: ApplicationFiled: October 7, 2005Publication date: April 12, 2007Inventor: Steven Catani
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Publication number: 20070082115Abstract: Methods for inducing satiety, reducing food intake, and reducing weight in an animal by ingesting at least one soluble anionic fiber in the presence of a milk source.Type: ApplicationFiled: October 7, 2005Publication date: April 12, 2007Inventors: William Ronald Aimutis, Steven Catani, Steven Clarke, Eugene Finocchiaro, Thomas Sox
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Publication number: 20070082116Abstract: The present invention provides a more nutritious milk chocolate composition. The milk chocolate composition contains greater than 40% natural milk solids by weight. Method for preparing the milk chocolate composition is also provided. In another embodiment, the invention provides a reduced-sugar milk chocolate composition containing greater than 40% natural milk solids by weight and a sweetener component in an amount of not greater than 38% by weight of the resulting milk chocolate composition.Type: ApplicationFiled: October 12, 2006Publication date: April 12, 2007Inventor: Nigel Sanders
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Publication number: 20070082117Abstract: A method for producing fish food, which method comprises the following steps, to be performed in suitable sequence, of: providing porous dry grains with open structure, which grains comprise vegetable ingredients and/or animal ingredients; providing a mixture consisting of a mass of finely ground fresh or live fish food; impregnating the grains according to step (a) with the fish food according to step (b); preserving the thus obtained impregnated grains, for instance by freezing and keeping the grains frozen, freeze-drying the grains or air-drying the grains.Type: ApplicationFiled: November 29, 2005Publication date: April 12, 2007Applicant: VAN GERVEN B.V.Inventor: Hubertus Van Erp
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Publication number: 20070082118Abstract: The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of the invention may be used to improve the clarity and/or stability properties of fruit juices, vegetable juices, protein concentrates and protein syrups.Type: ApplicationFiled: April 16, 2004Publication date: April 12, 2007Inventor: Katrina Fletcher