Coating Of Nondry Food Other Than Animal Flesh By A Base Supplied Constituent Patents (Class 426/273)
  • Patent number: 10065196
    Abstract: A food processor includes a grinder to obtain a ground meat; a mixer to add fat to the ground meat; a payload bay to receive the ground meat; a plurality of evaporators coupled to the payload bay with a multiplicity of coolant tubes in each evaporator, wherein each tube enters and then exits the payload bay, further comprising one or more cryogenic valves coupled to the coolant tubes; a pump to force coolant flowing through the evaporators; and a processor with code for: chopping the ground meat and during chopping, adding salt and ice to the ground meat being chopped and adding liquid nitrogen to maintain the temperature of the meat being chopped below 5° C. to obtain a chopped meat product; adding fat to the chopped meat product and then chopping the fat and adding liquid nitrogen to maintain the temperature of the chopped meat product and fat being chopped between 1° C. and 10° C.
    Type: Grant
    Filed: September 19, 2017
    Date of Patent: September 4, 2018
    Assignee: Reflect Scientific Inc.
    Inventors: Bao Tran, William Moon
  • Patent number: 10051877
    Abstract: The disclosure relates to a process for producing a confectionery product comprising heat resistant chocolate or a heat resistant compound mass and to the confectionery product, which is produced by this process. The process utilizes spraying water and/or a polyol (such as a sugar alcohol or a sugar) solution onto chocolate or a compound mass thereby inducing the formation of heat resistant chocolate or a heat resistant compound mass.
    Type: Grant
    Filed: February 9, 2015
    Date of Patent: August 21, 2018
    Assignee: Kraft Foods R&D, Inc.
    Inventors: Konstantinos Paggios, Martin Richard Thiele, Hartmut Heinrich Balzer
  • Patent number: 8951584
    Abstract: A fish feed comprises carvacrol and/or salvia extract (provided that where the fish feed comprises carvacrol and not salvia extract the lipid content of the fish feed is at least 15 wt %). The salvia extract may be selected from extract of Salvia officinalis and extract of Salvia lavandulifolia. The carvacrol may be synthetic or may be extracted from Origanum vulgare.
    Type: Grant
    Filed: January 16, 2007
    Date of Patent: February 10, 2015
    Assignee: Trouw International B.V.
    Inventors: Wolfgang Koppe, Alex Obach, Ramon Fontanillas
  • Publication number: 20120015079
    Abstract: The present invention provides a rice food product stuffed with a filling ingredient, which is prevented from leaking out of a rice portion even if it is a fluid filling ingredient. A stuffed rice ball (1) according to the present invention includes a filling ingredient (2), a half-mashed rice portion (3) which encloses the filling ingredient (2), and a non-mashed rice portion (4) which encloses the half-mashed rice portion. The filling ingredient (2) may be primarily enclosed with a first half-mashed rice portion (3), which is further enclosed with a second half-mashed rice portion (3). The second half-mashed rice portion is further enclosed with a non-mashed rice portion (4). As a result, a rice ball can be provided, which is properly stuffed with a fluid filling ingredient, and has an excellent rice texture.
    Type: Application
    Filed: January 22, 2010
    Publication date: January 19, 2012
    Inventors: Kazuhiro Watanabe, Shozo Kudo
  • Publication number: 20100303976
    Abstract: A pet food in the form of a coated kibble wherein the coated kibble is made of a core and a coating. The core can be extruded and can have a moisture, or water, content less than 12%. The core can contain a coating. The coating can have a protein component at from 50% to 95% of the coating and a binder component at from 5% to 50% of the pet coating.
    Type: Application
    Filed: May 28, 2009
    Publication date: December 2, 2010
    Inventors: Patrick Joseph Corrigan, Gregory Dean Sunvold
  • Patent number: 7776938
    Abstract: A description is given of food coating compositions comprising a) a plastics dispersion or a mixture of plastics dispersions comprising at least one homo- or copolymer poly(meth)acrylate having at least 55% by weight (meth)acrylate monomer units and also 0.1 to 30% by weight of at least one protective colloid, and also b) aids and/or additives used for producing food coatings. The coatings are distinguished by sufficiently high water vapor transmission rates, low water absorption capacity and also low reemulsification capacity and have good mechanical properties in the moist state.
    Type: Grant
    Filed: June 23, 2005
    Date of Patent: August 17, 2010
    Assignee: Celanese Emulsions GmbH
    Inventors: Martin Jakob, Heinrich Harrer, Ivan Cabrera
  • Publication number: 20100136153
    Abstract: A method and apparatus for producing individually coated, baked, composite fruit core snack products is disclosed. Wet and dry ingredients are mixed and extruded to make a fruit paste rope. The fruit paste rope is divided into individual sections and formed into cores, each of which is substantially shaped into a sphere. The cores are then coated and baked to produce the coated composite fruit snack product.
    Type: Application
    Filed: December 1, 2008
    Publication date: June 3, 2010
    Applicant: SABRITAS, S. DE R.L. DE C.V.
    Inventors: Rogelio Caballero, Cynthia Meza, Karla Ochoa
  • Publication number: 20100015278
    Abstract: A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.
    Type: Application
    Filed: July 17, 2008
    Publication date: January 21, 2010
    Applicant: Clabber Girl Corporation
    Inventors: Gary L. Morris, Patrick A. Jobe, Nita Livvix
  • Patent number: 7601375
    Abstract: A food interleaver is provided according to the invention. The food interleaver includes a paper base sheet, a release and barrier component for providing the food interleaver with release and barrier properties, and a food flavorant component. The food flavorant component is provided to transfer from the food interleaver to a food product that contacts the food interleaver, and provide the resulting food product with a desired flavor. A method for imparting flavor to food product and a combination food product and food interleaver are provided.
    Type: Grant
    Filed: May 23, 2005
    Date of Patent: October 13, 2009
    Assignee: Wausau Paper Specialty Products, LLC
    Inventors: David Langton, Michael Orlovsky, Amanda Carlson
  • Publication number: 20090220656
    Abstract: The present disclosure provides an apparatus and method for the production of center-filled confectionery pieces. The apparatus includes an extruder, a feedback system, and a forming device. The feedback system ensures that a strand of center-filled confectionery produced by the extruder has a substantially uniform size when the strand enters the forming device. The forming device forms the strand into center-filled confectionery pieces having 15%-25% by weight of a center-fill material without producing leakers.
    Type: Application
    Filed: April 30, 2007
    Publication date: September 3, 2009
    Applicant: WM. WRIGLEY JR. COMPANY
    Inventors: Juan Fabre, Pedro Michelena, Luis Bordera, Juan Jose Del Rio, Albert Xambo
  • Publication number: 20090047397
    Abstract: The present invention discloses a method and composition of preparing ready-to-eat (R-T-E) cereal with konjac flour as a main ingredient. Based on the conventional method, innovations are made in mixing konjac flour with other ingredients in the composition as well as in drying the interim product. The appearance and physical property of the finale product are similar to that of the conventional R-T-E cereal, whereas konjac-associated health benefits are retained.
    Type: Application
    Filed: July 16, 2007
    Publication date: February 19, 2009
    Inventor: Jill S. Tang
  • Publication number: 20090029017
    Abstract: The invention relates to an emulsion for protecting oxidisable lipids from oxidative damage and methods of making the same.
    Type: Application
    Filed: April 26, 2006
    Publication date: January 29, 2009
    Inventors: Harjinder Singh, Xiang-Qian Zhu, Aiqian Ye
  • Publication number: 20080317824
    Abstract: Described is a spherical coated capsule comprising a coating-free capsule having (i) a liquid or viscous core (1) and (ii) a solid shell (2) surrounding this core, and a solid chocolate coating (4) surrounding said coating-free capsule, wherein the diameter of the spherical chocolate coated capsule is in the range of 4-20 mm, the solid chocolate coating (4) comprises chocolate in an amount in the range of 20-95% (m/m), based on the total mass of the chocolate coated capsule, the diameter of the coating-free capsule is in the range of 3-10 mm, the thickness of the shell (2) of said coating-free capsule is in the range of 20-200 ?m, the ratio of shell thickness to diameter of said coating-free capsule is in the range of 0.004-0.04, the shell (2) of said coating-free capsule contains 70-90% (m/m) gelatine or alginate and 10-30% (m/m) plasticiser, based on the dry mass of said shell, and the core (1) has a flavouring content in the range of 1-100% (m/m), based on the total mass of the core.
    Type: Application
    Filed: August 15, 2006
    Publication date: December 25, 2008
    Applicant: SYMRISE GMBH & CO. KG
    Inventor: Jochen Wonschik
  • Publication number: 20080317907
    Abstract: A cooked snack food or cooked edible core material, such as roasted nuts, or baked snack chips, while still hot from the cooking step, is tumbled and sprayed with an aqueous solution of a water-soluble, film-forming coating component, such as a maltodextrin. The tumbling and spraying is performed immediately after cooking so that latent heat from the cooked edible core material, reduces the moisture content of the applied aqueous solution to form a dry, thin film coating of the coating component on the edible core material. The need for a separate, subsequent drying step or forced air drying equipment to reduce the moisture content is eliminated by evaporative cooling of the hot cooked snacks and flashing of the applied aqueous coating solution. The dry, coated cooked snack may be cooled to obtain a snack food having a thin, uniform coating which enhances appearance, texture, taste and shelf life.
    Type: Application
    Filed: June 19, 2007
    Publication date: December 25, 2008
    Inventors: Jennifer Kay Thomas, Robert Sauer, Melody Yuen, Justin Kukura, Steve Weiner, Francois Errandonea, Burnitta B. Johnson, Patricia Ann Mozeke
  • Publication number: 20040166211
    Abstract: Foods and confections having a pearlescent outer coating and enhanced visual appeal are disclosed. In certain preferred aspects, the shellac-based coatings include from about 10 to about 73% by weight of an edible shellac-based vehicle, from about 5 to about 75% by weight of a denatured alcohol, from about 2 to about 30% by weight of a pearlescent pigment, from about 0.5 to about 10% by weight of a surfactant and from about 0.5 to about 6.0% by weight of a cellulosic polymer.
    Type: Application
    Filed: February 13, 2004
    Publication date: August 26, 2004
    Inventors: Pamela K. Gesford, Diane C. Kunkle
  • Publication number: 20040028784
    Abstract: The present invention relates to a coated parfried food product suitable for frying, oven baking or microwave heating wherein the coating of said food product comprises 45% w/w to 65% w/w native wheat starch, 10% w/w to 35% w/w dextrin and 10% w/w to 20% w/w rice flour. The coated product has a crispy coating, a reduced oil-pick-up, a retarded moisture transmission, an extended holding time and a non-sticky surface. The food product is coated by applying an aqueous batter mix.
    Type: Application
    Filed: June 9, 2003
    Publication date: February 12, 2004
    Inventor: Karin Anna Francisca Van Beirendonck
  • Patent number: 6197363
    Abstract: Methods for producing cooked sweetpotato products suitable for freezing, baking or frying comprising adding to a cooked sweetpotato purée additional edible dry matter, tetrasodium pyrophosphate, a gelling agent and a calcium salt-water suspension sufficient to cause gelling, mixing the aforementioned ingredients together and forming the resulting mixture into desired shapes are disclosed. Structured sweetpotato food products comprising sweetpotato purée, added edible dry matter, tetrasodium pyrophosphate, alginate, added sucrose, added calcium and added water which can be frozen, baked or fried are also disclosed.
    Type: Grant
    Filed: December 18, 1998
    Date of Patent: March 6, 2001
    Assignee: The United States of America as represented by the Secretary of Agriculture
    Inventors: William M. Walter, Jr., Van Den Truong, Ruth Karina Espinel
  • Patent number: 5976586
    Abstract: A food glaze composition for coating food items including bakery products. The glaze composition includes one or more natural or modified vegetable gums and is eggless and protein-free. The composition imparts a shine, aids in browning, retards moisture loss from the glazed product, and can be applied to food products before and/or after baking and freezing. The glaze composition is also effective in controlling the development of mold, yeast and bacteria.
    Type: Grant
    Filed: March 10, 1997
    Date of Patent: November 2, 1999
    Assignee: Lawrence Foods
    Inventor: Lester Feller
  • Patent number: 5248511
    Abstract: Foodstuffs re coated with particulate material by transporting the foodstuff on a conveyor belt and supplying particulate material which is sieved, such as with a mesh belt or a pronged fork positioned above the conveyor belt, thereby passing particulate material to the foodstuff but retaining lumps of particulate material above a predetermined size and transporting the retained lumps away from and in a direction transverse to the conveyor belt.
    Type: Grant
    Filed: July 8, 1991
    Date of Patent: September 28, 1993
    Assignee: Nestec S.A.
    Inventor: Lars G. A. Wadell
  • Patent number: 5188855
    Abstract: A snack product and its method of manufacture including obtaining an expanded farinaceous material initially containing up to 20% by weight moisture, battering and breading the material, and then baking and frying it.
    Type: Grant
    Filed: August 7, 1990
    Date of Patent: February 23, 1993
    Assignee: Griffith Laboratories Worldwide, Inc.
    Inventors: Donald B. Bernacchi, Donna L. Immel, Carol A. Yuknis
  • Patent number: 5149561
    Abstract: Methods of preparing simulated eggs, preferably chloesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated eggs look and behave like natural eggs. This is achieved by heating the simulated yolks, which contain a negative thermoreversible gel former, such as albumin, until a shell or crust is formed around each yolk, while the inside of the yolk remains still liquid. It may also be achieved by breading a frozen simulated yolk with special types of hydrocolloids. Also, yolks made according to the above methods.
    Type: Grant
    Filed: September 11, 1991
    Date of Patent: September 22, 1992
    Inventor: Eustathios Vassiliou
  • Patent number: 5128159
    Abstract: Edible coatings for protecting perishable foods against spoilage and for significantly extending the life of such foods as fruits and vegetables. A protein derived film is prepared from soybeans, wheat, corn, and mixtures thereof by a process of soaking the grain in water to soften the layer, subjecting the grain-water mixture to the shearing action in a blender to form a milky suspension which is filtered to remove the solids. The residual liquid is heated to denature the higher molecular constituents which are coagulated, allowed to float to the surface, and removed from the denatured proteinaceous solution. The denatured proteinaceous solution is cooled and subsequently employed to coat fruits and vegetable with coatings which function as excellent barriers for preventing the fruits and vegetables from reacting with atmospheric oxygen or carbon dioxide while providing barriers which are permeable to water which precludes their drying out due to dehydration during storage.
    Type: Grant
    Filed: May 6, 1991
    Date of Patent: July 7, 1992
    Assignee: The United States of America as represented by the Secretary of the Army
    Inventor: David C. Sayles
  • Patent number: 5094860
    Abstract: Process for the aromatization of dry comminuted vegetable matter wherein particulated micro-encapsulated flavor is intimately mixed with a fat, an oil and/or an emulsifier till its particles reach by adhering to each other a mean size of at least 150 .mu.m and the resulting product is added to the dry comminuted vegetable matter.
    Type: Grant
    Filed: February 20, 1991
    Date of Patent: March 10, 1992
    Assignee: Firmenich SA
    Inventors: Ralph P. Newhall, Ronald A. Voyton
  • Patent number: 5071661
    Abstract: A process for dehydrating food products particularly suited to the dehydration of potatoes for use in the preparation of hashbrown potatoes. In accordance with the process of the invention, a food product, e.g. a potato is prepared into separate pieces for drying. The separate pieces are then coated with a dry mixture which includes a separation particulate which maintains separation between adjacent pieces such that the pieces may be more efficiently and effectively hot air dried. The dry mixture also includes ingredients which react with moisture on the food product surface to form an adhesive surface for adhering the dry mixture to the food product. For the preparation of hashbrown potatoes, the dry mixture may include spices, browning ingredients, and patty-binding ingredients. For the preparation of casserole potato dishes, the dry mixture may include spices, dehydrated vegetables and cheeses, and a thickening agent.
    Type: Grant
    Filed: September 12, 1990
    Date of Patent: December 10, 1991
    Assignee: Miles J. Willard
    Inventors: Clifford A. Stubbs, Miles J. Willard
  • Patent number: 4980181
    Abstract: A composition for preparation of a beverage in which agglomerates of a beverage base are coated with chocolate.
    Type: Grant
    Filed: January 11, 1989
    Date of Patent: December 25, 1990
    Assignee: Nestec S.A.
    Inventors: William F. Camp, Eugene R. Fischbach
  • Patent number: 4960605
    Abstract: In accordance with the present invention, Parmesan cheese is grated to provide a particulate Parmesan cheese. The grated Parmesan cheese is dried to a moisture level of from about 19% to about 24% by weight. Either before or after the drying step, disodium phosphate is blended with the grated Parmesan cheese. After a period of time, the disodium phosphate is dissolved into the grated Parmesan cheese. After dissolution of the disodium phosphate, the Parmesan cheese particles remain discrete and the Parmesan cheese particles resist agglomeration and oil-off even at moisture levels of from about 19% to about 24% and at temperatures higher than ambient.
    Type: Grant
    Filed: August 3, 1989
    Date of Patent: October 2, 1990
    Assignee: Kraft, Inc.
    Inventors: Gary W. Trecker, Susan P. Monckton
  • Patent number: 4948603
    Abstract: An improved method is disclosed for preparing coated, frozen comestibles which are stable when stored for extended periods and which, when reconstituted by microwave heating or by baking, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles, along with the products produced thereby.
    Type: Grant
    Filed: August 16, 1988
    Date of Patent: August 14, 1990
    Assignee: Griffith Laboratories U.S.A., Inc.
    Inventors: Donald B. Bernacchi, Robert J. Loewe, Donna L. Immel
  • Patent number: 4946694
    Abstract: An improved coating for sticky fruits and a process for preparing such coated fruits are disclosed.More particularly, the coating of the invention comprises a vegetable wax, a vegetable oil, a wetting agent and a protein.The process of the invention comprises the steps of:(a) coating the fruit with a composition comprising a wetting agent and a suspension of a vegetable wax in a vegetable oil,(b) adding to the fruit a composition comprising a protein,(c) removing excess mixture from the fruit, and(d) drying the fruit.
    Type: Grant
    Filed: March 10, 1989
    Date of Patent: August 7, 1990
    Assignee: Sun-Maid Growers of California
    Inventors: Robert E. Gunnerson, Richard C. Bruno
  • Patent number: 4927649
    Abstract: A composition of matter comprising an insoluble dietary fiber material coated with hemicellulose is provided. In preferred embodiments, the insoluble dietary fiber material and hemicellulose are derived from grain hulls. The weight ratio of insoluble dietary fiber material to hemicellulose is generally greater than about 1:1. Also provided is a method of coating an insoluble dietary fiber material with a hemicellulose. Preferred embodiments employ a fluidized bed technique to obtain the coating of hemicellulose.
    Type: Grant
    Filed: September 16, 1988
    Date of Patent: May 22, 1990
    Assignee: A. E. Staley Manufacturing Company
    Inventor: Robert N. Antenucci
  • Patent number: 4921715
    Abstract: A method for protecting whole citrus fruit or vegetables from chilling injury comprises the step of treating the skin of the fruit or vegetable with a medium containing squalene or a squalene-derivative.
    Type: Grant
    Filed: January 3, 1989
    Date of Patent: May 1, 1990
    Inventors: Harold E. Nordby, Roy E. McDonald
  • Patent number: 4919953
    Abstract: A frozen food product is prepared by coating a foodstuff first with an edible heat-settable adhesive fluid and then with a particulate material, and afterwards frying and deep-freezing the foodstuff, wherein the particulate material is in the form of frozen partially pre-fried particles of fresh root vegetables which particles have a moisture content of from 20% to 50% by weight based on the total weight of the particulate material.
    Type: Grant
    Filed: March 9, 1989
    Date of Patent: April 24, 1990
    Assignee: Nestec S.A.
    Inventors: Peter Palmlin, Marianne Rudberg
  • Patent number: 4871560
    Abstract: The invention comprises a process for manufacturing certain foodstuffs, particularly fish meat patties and/or nuggets, from the waste cuttings from frozen whole fish fillets without the use of binders, moisturizers, preservatives or other adulterating agents or the use of denaturing processes. The process produces a formed fish meat patty, nugget or other desired formed shape which is breaded and partially cooked. The formed fish meat patty or nugget is then frozen and stored for later re-heating prior to being served.
    Type: Grant
    Filed: December 31, 1987
    Date of Patent: October 3, 1989
    Inventor: Alexander Brokans
  • Patent number: 4849233
    Abstract: Coated and shaped popped popcorn products may be prepared from a coating and a binding composition possessing a thermoplastic melt temperature substantially lower than preparatory melt and thermoset properties of conventional popped popcorn coating and binder compositions. Popped corn kernels coated and bound together with the coating compositions possess exceptional physical and chemical attributes under divergent environmental conditions. The edible coating compositions are formulated at a high sweeteners solids level along with a hydrophillic film former (e.g. gelatin, egg albumin, etc.) and a high fat component content level. The coating and binder systems possess remelt properties, and the products may be cooked in a microwave oven.
    Type: Grant
    Filed: November 12, 1987
    Date of Patent: July 18, 1989
    Inventor: Leonard E. Hemker
  • Patent number: 4814190
    Abstract: A semi-moist cranberry fruit product which is produced by slicing the fruit and through a sugar-spraying process in conjunction with wash-rinsing, surface air drying and vacuum drying or vacuum freeze-drying with sudden release of vacuum. The semi-moist fruit produced has an unusual appearance, consistent, texture and typical, but sweetened cranberry flavor and/or cranberry and orange flavor. Further collecting sweetened juice runoff from the fruit and drying the runoff to produce a taffy-like flavoring additive usable as a candy when the moisture content is reduced to 4-9% or reducing the moisture content to 1-2% and producing a crystalline flavoring additive.
    Type: Grant
    Filed: December 14, 1987
    Date of Patent: March 21, 1989
    Assignee: Maine Wild Blueberry Company
    Inventor: Amr A. Ismail
  • Patent number: 4808423
    Abstract: Fresh root vegetables coat a battered foodstuff for a prefried and deep-frozen food product. The vegetables may be coated with a predusting flour. To prepare the food product, the vegetables, which may include predusting flour, are coated on the battered foodstuff, prefried and then deep-frozen. The battered foodstuff may be fed onto the vegetables on a conveyor and then more vegetables are fed onto the foodstuff.
    Type: Grant
    Filed: October 30, 1986
    Date of Patent: February 28, 1989
    Assignee: Nestec S.A.
    Inventor: Nils E. Hansson
  • Patent number: 4713252
    Abstract: A semi-moist fruit product produced by a sugar-syrupping processing used in conjunction with wash-rinsing, surface air-drying and freeze-drying particularly adapted for use with blueberries, cherries and other similarly constituted fruits, whereby, liquid within the fruit is removed from the fruit through osmotic pressure exchange and is replaced by sugar molecules and an equilibrium is reached, thereafter through washing, rinsing and blotting of excess syrup, the process ensures independent individual dried fruit from sticking together, followed by freezing, vacuuming drying and packaging.
    Type: Grant
    Filed: October 24, 1986
    Date of Patent: December 15, 1987
    Assignee: Maine Wild Blueberry Co.
    Inventor: Amr A. Ismail
  • Patent number: 4661359
    Abstract: Disclosed are edible film coating compositions of low moisture permeability and their methods of preparation. The compositions comprise cross-linked, refined shellac and hydroxypropyl cellulose (HPC) in a weight ratio of 1:0.001 to 1:2. Highly preferred compositions additionally comprise mono- or di-carboxylic acid adducts such as adipic, succinic, lauric, or stearic acids in a weight ratio of acid to combined weight of shellac and cellulose of 1:33 to 1:10. In the preferred method of preparing, the shellac is cross-linked in a dry, molten mixture with the HPC by heating at to C. for 2 to 15 minutes. The coating compound while molten is dissolved in a food grade solvent, applied to a substrate, and dried. The coating compositions are particularly useful as a moisture barrier in composite food articles having phases in contact which differ substantially in water activity. Effective films range from 0.1 to 5 mils in thickness.
    Type: Grant
    Filed: June 3, 1985
    Date of Patent: April 28, 1987
    Assignee: General Mills, Inc.
    Inventors: Jonathan Seaborne, David C. Egberg
  • Patent number: 4619995
    Abstract: A novel chitosan derivative, having carboxymethyl substituents on some of both the amino and primary hydroxyl sites of the glucosamine units of the chitosan structure, is disclosed, together with methods for its preparation starting from either chitosan or chitin.
    Type: Grant
    Filed: December 24, 1984
    Date of Patent: October 28, 1986
    Assignee: Nova Chem Limited
    Inventor: Ernest R. Hayes
  • Patent number: 4456624
    Abstract: A method of preparing french fried potato strips includes cutting whole potatoes into strips, preheating the strips in water and impinging a high velocity stream of food particles against the strips to embed the same in outer surfaces of the strips. The particle impacted strips are dried, steam-blanched, parfried and frozen. When reconstituted, the potato strips have a crisp, palatable outer surface, a fluffy interior, enhanced flavor and relatively low oil perception.
    Type: Grant
    Filed: January 14, 1983
    Date of Patent: June 26, 1984
    Assignee: Lamb-Weston, Inc.
    Inventors: Jerome J. Glantz, Michael G. Doenges
  • Patent number: 3982031
    Abstract: An improved process for tanning edible collagen food casings wherein the coagulated and washed collagen casing is exposed to a tanning bath which is free of aluminum chelating reagents and contains a mixture of aluminum ammonium sulfate, as A1NH.sub.4 (SO.sub.4).sub.2. 12H.sub.2 O and monobasic aluminum sulfate (A10HSO.sub.4), the concentration of the aluminum ammonium sulfate in the bath being less than 3% by weight and the molar ratio of aluminum ammonium sulfate to monobasic aluminum sulfate being in the range of 1:2 to 2:1.
    Type: Grant
    Filed: November 3, 1975
    Date of Patent: September 21, 1976
    Assignee: Tee-Pak, Inc.
    Inventor: Noel Ian Burke
  • Patent number: 3965267
    Abstract: A process for comminuting flavoring materials such as spices, coffee and cocoa comprising pulverizing the flavoring material at a cryogenic temperature to form a powder and then agitating the powder until it is capable of forming an aqueous dispersion free of agglomerated particles.
    Type: Grant
    Filed: September 17, 1974
    Date of Patent: June 22, 1976
    Assignee: Union Carbide Corporation
    Inventor: Robert Bruce Davis