Animal Derived Material Is An Ingredient Other Than Extract Or Protein Patents (Class 426/641)
  • Patent number: 10172370
    Abstract: The present invention includes extruded livestock feed particles comprising a high level of fat and methods of making these animal feed particles. The particles are palatable and digestible by the livestock animals and lead to an enhanced energy intake by the animals. The particles are also flowable. The method includes the use of a vacuum coater to incorporate the fat into extruded animal feed particles. The present invention also includes methods of feeding dairy cows.
    Type: Grant
    Filed: June 24, 2010
    Date of Patent: January 8, 2019
    Assignee: Purina Animal Nutrition LLC
    Inventors: David C. Weakley, Kent J. Lanter
  • Patent number: 10130113
    Abstract: A process for preparing a glutamine-supplemented food product by contacting water and a nutritive base that predominantly comprises meat and carbohydrate with a peptide source of glutamine to form a wet mixture and heating the wet mixture at a temperature of from about 50° C. to about 105° C. for a time sufficient to cook the nutritive base. The process forms a cooked food composition comprising from about 60% to about 85% by weight water. The product is useful for feeding to an animal to increase glutamine absorption or to strengthen immune function.
    Type: Grant
    Filed: June 9, 2006
    Date of Patent: November 20, 2018
    Assignee: Colgate-Palmolive Company
    Inventors: Kathy Gross, Christina Khoo
  • Patent number: 9596870
    Abstract: Compositions and methods are provided for improving canine exercise performance. The compositions are pre-exercise supplements that generally comprise (a) about 35% to about 60% protein or amino acids, comprising one or more structural proteins, one or more bioavailable proteins and one or more branched chain amino acids; (b) about 20% to about 38% fat, comprising at least one source of medium chain triglycerides; and (c) about 5% to about 25% carbohydrate. The methods involve administering the supplement to the animal within about 30-60 minutes before the beginning of the exercise session. The supplements can be administered in conjunction with one or more other exercise performance-enhancing or recovery agents.
    Type: Grant
    Filed: June 20, 2014
    Date of Patent: March 21, 2017
    Assignee: Nestec SA
    Inventors: Brian M. Zanghi, Arleigh J. Reynolds, Rondo P. Middleton
  • Patent number: 9332779
    Abstract: Dehydrated, edible, high-protein food products formed of cultured muscle cells that are combined (e.g., mixed) with a hydrogel (e.g., a plant-derived polysaccharide) are described. These food products may be formed into a chip (e.g., snack chip), that has a protein content of greater than 50%. One or more flavorants may also be included.
    Type: Grant
    Filed: February 5, 2015
    Date of Patent: May 10, 2016
    Assignee: Modern Meadow, Inc.
    Inventor: Francoise Suzanne Marga
  • Publication number: 20150147447
    Abstract: The present invention has demonstrated that microorganisms present in a liver can be killed by washing the bile duct and the portal vein with hot water, and then disinfecting the liver using a chlorine-based disinfectant. It has also been demonstrated that sterilizing effects can be enhanced by freezing the liver after disinfection with a chlorine-based disinfectant.
    Type: Application
    Filed: May 31, 2013
    Publication date: May 28, 2015
    Applicant: Fuso Pharmaceutical Industries, Ltd.
    Inventors: Shinji Yamasaki, Atsushi Hinenoya, Iwao Morikochi, Mamoru Yamaguchi, Yukitoshi Sakuramoto, Kazumasa Nishida, Masahiro Asakura
  • Publication number: 20150147452
    Abstract: An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6.1 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated soy protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated soy protein material.
    Type: Application
    Filed: June 25, 2013
    Publication date: May 28, 2015
    Inventors: Brent E. Green, Martin Schweizer, Kevin I. Segall
  • Publication number: 20150132446
    Abstract: An individually-packaged shelf-stable snack-sized pet food mix. The pet food mix includes at least two visually identifiable dried ingredients, wherein a total amount of about 5 grams to about 25 grams of the pet food mix is contained within the individual package and provides less than about 25% of the daily calories of the pet.
    Type: Application
    Filed: November 13, 2014
    Publication date: May 14, 2015
    Inventor: Edward Russell Cox
  • Publication number: 20150132451
    Abstract: Pet chew products and methods of manufacturing such products are disclosed. Some pet chew products may comprise puffed pieces of dry animal tissue, such as bully stick, or puffed pieces of hardened cheese, such as hardened yak cheese made for pet consumption. Some pet chew products may comprise hardened cheese, dry animal tissue such as a bully stick, and a sugar protein bond joining the hardened cheese and the dry animal tissue.
    Type: Application
    Filed: January 22, 2015
    Publication date: May 14, 2015
    Inventors: SUMAN K. SHRESTHA, SUJAN K. SHRESTHA, NISHES SHRESTHA
  • Publication number: 20150064336
    Abstract: A granular material including equal to or larger than 45% by weight of a starch, the starch including a starch composed of one, two or more types of partially degraded starch(es) produced by treating a starch containing amylose at a content of equal to or larger than 5% by weight with any one, two or more of an acid treatment, an oxidation treatment and an enzymatic treatment, at equal to or larger than 7% by weight in the granular material, wherein a water absorption rate, in which the granular material absorbs water for 1 hour at 30 degrees C. by adding 40 g of water to 5 g of the granular material, is equal to or larger than 250% by weight and equal to or smaller than 700% by weight, wherein a compressive syneresis rate, in which a water-absorbed dough that absorbs water for 1 hour at 30 degrees C. by adding 40 g of water to 5 g of the granular material is compressed at a pressure of 141.5 g/cm2 at 30 degrees C.
    Type: Application
    Filed: February 26, 2013
    Publication date: March 5, 2015
    Inventors: Junpei Kubota, Kazuya Yokoishi, Isao Kobayashi, Masaru Goto
  • Publication number: 20150050401
    Abstract: A method for improving the moisture retention of marinated meats and inhibiting growth of pathogenic and spoilage microorganisms is described. In various embodiments, vinegar is neutralized, concentrated, and blended with non-neutralized vinegar in appropriate proportions to achieve the desired water binding and antimicrobial effects.
    Type: Application
    Filed: October 29, 2014
    Publication date: February 19, 2015
    Inventor: Mo Mui Toledo
  • Publication number: 20150044350
    Abstract: The invention relates to fat replacer compositions with improved mouth feel and smooth texture, a method of making said fat replacer compositions and a method of improving the mouth feel and texture of food compositions by using Cassia gum in combination with inulin.
    Type: Application
    Filed: September 10, 2012
    Publication date: February 12, 2015
    Applicant: LUBRIZOL ADVANCED MATERIALS, INC.
    Inventors: Markus Veen, Achim Budemann
  • Patent number: 8940354
    Abstract: An edible oleogel comprising an oil, ethylcellulose and a surfactant is prepared by combining ethylcellulose with an edible oil and a surfactant, and heating the mixture to a temperature above the glass transition temperature of the ethylcellulose. Once the ethylcellulose has fully dissolved and the solution is clear, it is allowed to cool and set as a gel. The resulting oleogel is homogeneous, elastic, substantially anhydrous, and has a gelation temperature below 100° C. It can be used as a fat substitute in foods. Also provided are methods of making the oleogel, and food compositions containing the oleogel.
    Type: Grant
    Filed: June 11, 2010
    Date of Patent: January 27, 2015
    Assignee: Mars, Incorporated
    Inventor: Alejandro Gregorio Marangoni
  • Publication number: 20150024111
    Abstract: A method for mass-production butchering of a chuck roll of beef includes: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the second portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions. Another method for mass-production butchering of a beef clod may include: sectioning the beef clod into a first portion and a second portion substantially along a natural seam, the first portion comprising the teres major; and sectioning the first portion generally with or parallel to the grain into a first set of separate portions.
    Type: Application
    Filed: October 6, 2014
    Publication date: January 22, 2015
    Applicant: LOBEL'S ENTERPRISES, LLC
    Inventor: Stanley Lobel
  • Publication number: 20150017294
    Abstract: Methods and systems of making a meat-based food product, the methods and systems including forming minced meat into a blended form. Methods may include forming minced meat into a blended form. Encasing the blended form, heating the blended form to at least approximately 145° F. to 160° F. Chilling the blended form to at least approximately 40° F. Slicing the chilled blended form into a plurality of slices that have first and second sides spaced apart by a thickness having a range from approximately 0.039 inches to approximately 0.187 inches. Finally, drying the slices in a drying stage by an approximate 1,500 W for approximately 90 seconds to approximately 105 seconds in a dryer to produce dried slices, and moving the dried slices from the dryer stage to a cooling stage, the cooling stage incorporates an ambient air medium passing through the dried slices.
    Type: Application
    Filed: July 3, 2014
    Publication date: January 15, 2015
    Inventor: Vahid Shahram
  • Publication number: 20150010690
    Abstract: The present invention relates to oil-containing meat-based products, preferably products made of finely or/and coarsely comminuted meat or minced meat, which exhibit exceptional stability. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products, comprising a simultaneous addition of oil and aqueous medium to a meat preparation, preferably in a multi-step mode. The invention further relates to meat-based products, obtainable by that process.
    Type: Application
    Filed: February 8, 2013
    Publication date: January 8, 2015
    Inventors: Emmanouil Domazakis, Konstantinos Domazakis
  • Publication number: 20150004149
    Abstract: Nutritional products having improved cohesiveness for promoting safer swallowing of food boluses for patients having swallowing conditions are provided as well as methods of making and using such products. The nutritional products may include nutritional compositions and high molecular weight, water-soluble polymers such that the nutritional products have extensional viscosities that provide improved cohesiveness to the nutritional products. Methods of administering such nutritional products to patients having impaired swallowing ability and/or dysphagia are also provided.
    Type: Application
    Filed: December 17, 2012
    Publication date: January 1, 2015
    Inventors: Adam Burbidge, Jan Engmann, Simina Popa Nita
  • Publication number: 20140370180
    Abstract: The subject matter of this invention is a composition and method of making a water-dispersible, stabilizing colloidal microcrystalline cellulose:xarboxymethylcellulose composition. The method of making the composition does not require a salt solution as an anti-slip agent.
    Type: Application
    Filed: October 4, 2012
    Publication date: December 18, 2014
    Applicant: FMC CORPORATION
    Inventors: Zheng Tan, Maurice Gerard Lynch, Michael Sestrick, Nadia Yaranossian
  • Patent number: 8883233
    Abstract: Disclosed is an animal feed composition that comprises free indole acetic acid (free IAA) or a derivative thereof. Also disclosed is a method for enhancing animal growth by feeding the animal with a composition according to the invention. Further disclosed is the use of free IAA or a derivative thereof in a method of therapy of animals in need of a growth-promoting treatment, such as immunocompromised animals, animals with a growth deficit or slow-growing animals. Disclosed is the use of free IAA or a derivative thereof for the preparation of a therapeutical composition for increasing the growth rate and/or the feed conversion rate and/or the immunity of animals in need of such a treatment, in particular, immunocompromised or slow-growing animals. A composition may be in the form of a food or feed supplement.
    Type: Grant
    Filed: July 13, 2012
    Date of Patent: November 11, 2014
    Assignee: Veijlen N.V.
    Inventors: Hurbert Jean Marie Francois Gillessen, Christian Rebiere
  • Patent number: 8865239
    Abstract: The invention relates to compositions and methods for making human consumable jerky treats. The invention provides moist, flavorful jerky treats and methods for making such treats.
    Type: Grant
    Filed: December 18, 2008
    Date of Patent: October 21, 2014
    Assignee: Sergeant's Pet Care Products, Inc.
    Inventor: Mark A. Levin
  • Publication number: 20140302206
    Abstract: The present invention provides novel and improved processes designed for dehydrating natural products and creating a liquid infused with the dehydrated natural products. The process comprises the steps of selecting a natural product out of which to create the infusion. Once selected the natural product is then dehydrated to a moisture content of 10-25%. Following the dehydration step, the natural product is placed in a microwave vacuum device for additional dehydration under negative pressure and elevated temperature between 120-220 degrees Fahrenheit. Following the microwave vacuum step, the natural product is rapidly cooled to between 36-60 degrees Fahrenheit. The cooled natural product is then granulated or ground to improve its suitability for infusion. To make the infusion, the ground or granulated natural product is exposed to a liquid.
    Type: Application
    Filed: April 9, 2013
    Publication date: October 9, 2014
    Inventor: Timothy M. Niemiec
  • Publication number: 20140272071
    Abstract: Compositions for use in enhancing properties of food and methods of fabrication and use thereof are provided herein. For example, in one embodiment provided is an enhanced food comprising a food contacted with a substantially surfactant-free dispersion of particles of edible hydrophobic agent(s) in an aqueous fluid, wherein the average particle size of the dispersion is 100 to 999 nm, and wherein the edible hydrophobic agent(s) of the dispersion comprise about 0.01% wt to about 70% of the dispersion.
    Type: Application
    Filed: March 15, 2013
    Publication date: September 18, 2014
    Inventors: JAMES MICHAEL WILMOTT, MICHAEL ALAN ROSS
  • Publication number: 20140255553
    Abstract: An edible pet chew has a member of meat based material. As a first aspect of present invention, the edible pet chew has a chewy sheet of meat based material. As another aspect, the edible pet chew has a meat based material chewy sheet member and additionally an edible material member being wrapped therein. As another aspect, the edible pet chew has an edible material member and additionally a meat based material chewy sheet member being wrapped therein. As another aspect, the edible pet chew has a THREE-DIMENSIONAL-SHAPE meat based material member and additionally an edible material member wrapped therein. As another aspect, the edible pet chew has an edible material member and additionally a THREE-DIMENSIONAL-SHAPE meat based material member wrapped therein. Other aspects of present invention provide a method for making the edible pet chew with the essential member of meat based material chewy sheet member or THREE-DIMENSIONAL-SHAPE member.
    Type: Application
    Filed: May 28, 2014
    Publication date: September 11, 2014
    Applicant: Shanghai Sunlight Electronic Weighting Apparatus Co., Ltd.
    Inventor: Guangqiang Xu
  • Publication number: 20140242215
    Abstract: The present invention concerns a method for preparing an animal digest having enhanced palatability, comprising: a) providing animal viscera; b) contacting said animal viscera with at least one alkaline endopeptidase in an appropriate amount; c) allowing said alkaline endopeptidase to hydrolyze said animal viscera for a suitable period of time; d) thermally treating the thus obtained digest product to inactivate said alkaline endopeptidase; and e) obtaining said animal digest having an appropriate degree of hydrolysis and exhibiting enhanced palatability. The present invention also relates to animal digests having enhanced palatability that are obtainable by such a method, and uses thereof for preparing pet food having enhanced palatability.
    Type: Application
    Filed: October 3, 2012
    Publication date: August 28, 2014
    Inventor: Aurélie De Ratuld
  • Publication number: 20140242228
    Abstract: The disclosure provides method for preparing a food product is described which includes mixing a dry ingredient composition, a protein-containing composition, and an alginate composition to provide a first mixture, mixing the first mixture with a setting composition to effect a controlled rate gelation reaction, and processing the product of the gelation reaction to provide a food product. The disclosure also provides pet food compositions comprising food products prepared according to the disclosed process.
    Type: Application
    Filed: October 14, 2011
    Publication date: August 28, 2014
    Applicant: HILL'S PET NUTRITION, INC.
    Inventors: Douglas Nadeau, David Kappelman, Luis J. Montelongo
  • Publication number: 20140242217
    Abstract: The invention provides a curing agent comprising a plant-based nitrite derived from plant material comprising nitrate and a process for preparing the curing agent comprising contacting a plant material with an organism capable of converting nitrate to nitrite. The curing agent can be used to preserve or cure meat or meat products.
    Type: Application
    Filed: May 5, 2014
    Publication date: August 28, 2014
    Applicant: Kerry Group Services International, LTD.
    Inventors: Ann Husgen, Ken Bauman, Lacey McKlem, Petri Papinaho, Beth Jones
  • Publication number: 20140227425
    Abstract: The present invention relates to a process for manufacturing an animal feed or foodstuff comprising the steps of: (i) providing at least one first stream of material comprising a meat and/or fish emulsion, and at least one second stream of material comprising at least one gel-forming and/or gel-like substance, (ii) preferably continuously feeding the second stream of material into the first stream of material in the form of layers and/or coarsely dispersed in the form of droplets, (iii) solidifying at least the first stream of material contained in the combination of materials obtained in step (ii), and (iv) cutting the combination of materials obtained in step (iii) into slices with a thickness of about 0.6-6 mm, preferably 0.8-4 mm, even more preferably 0.9-3 mm; and also an animal feed or foodstuff manufactured by that process.
    Type: Application
    Filed: September 19, 2012
    Publication date: August 14, 2014
    Inventors: Johannes P. Schlebusch, Carsten Graeber
  • Publication number: 20140199462
    Abstract: The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The modified chloride salt composition may be combined with sodium chloride to form a low sodium salt composition. The modified chloride salt composition may be enhanced to increase particle size.
    Type: Application
    Filed: February 14, 2014
    Publication date: July 17, 2014
    Applicant: S & P INGREDIENT DEVELOPMENT, LLC
    Inventors: Dustin Grossbier, Marcello Bermea, Sambasiva Rao Chigurupati
  • Publication number: 20140186501
    Abstract: A method for coating a food product comprises placing a food product including fat and moisture in a vacuum mixer, applying low temperature heat to the food product to create a heated food product, the low temperature heat being below a melting point of the fat in the food product, applying vacuum to the heated food product, adding a first flavoring to the vacuum mixer, and applying vacuum to the heated food product and the first flavoring to create a first coated food product.
    Type: Application
    Filed: March 14, 2013
    Publication date: July 3, 2014
    Applicant: HORMEL FOODS CORPORATION
    Inventors: Nathan R. Smit, Brian K. Quandt, Steven C. Wobschall, William R. Dion, Tony S. Muller
  • Publication number: 20140170297
    Abstract: The method disclosed herein comprises creation of an enzymatic digest medium containing feathers which may be rendered with a meat material to form a product, or may be dried after digestion has reached a desired level and then mixed with a rendered material. The composition disclosed herein comprises a product which, whether used as animal feed or as an additive or flavor to animal feed, provides a product having at least one of an improved amino acid profile, improved digestibility and more desirable levels of protein, lysine, and ash compared to the same amount of a carrier 22 meat with which it is mixed.
    Type: Application
    Filed: December 14, 2012
    Publication date: June 19, 2014
    Inventors: Don Scott Darling, Jonathan Scott Darling, Greg Drollinger, Scott Clawson
  • Publication number: 20140170283
    Abstract: The invention provides protein compositions containing structured protein products having protein fibers that are substantially aligned.
    Type: Application
    Filed: February 21, 2014
    Publication date: June 19, 2014
    Applicant: SOLAE LLC
    Inventors: MATTHEW K. MCMINDES, EDUARDO GODINEZ, IZUMI MUELLER, MAC W. ORCUTT, PATRICIA A. ALTEMUELLER
  • Publication number: 20140170268
    Abstract: The present application relates to a chunky product suitable for mixing in or as the sole component of animal food compositions, which comprises, in percent by weight based on the total weight of the chunky product: meat and/or animal by-products 10-55% by weight, further proteins 5-50% by weight, at least one water-binding component 0.5-15% by weight, optionally added water 10-30% by weight, wherein the chunky product comprises at least one phase in which all the proteins are present in substantially denatured form.
    Type: Application
    Filed: November 24, 2011
    Publication date: June 19, 2014
    Applicant: MARS INCORPORATED
    Inventors: Carsten Graeber, Jeanne Wiedenhoff, Thierry Six
  • Publication number: 20140120234
    Abstract: A composition of matter includes a shelf-stable, partially defatted supercritical CO2 fluid solvent extracted whole grain flour derived from Salvia hispanica L. whole ground seed and that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The flour includes minerals, about 25-35% protein, about 5-8% wt/wt of about 3.0-3.3:1 mixture of ALA to LA native seed oil, and about 48-60% insoluble fiber. The flour exhibits pH dependent thixotropic properties when mixed with water.
    Type: Application
    Filed: December 11, 2013
    Publication date: May 1, 2014
    Applicant: U.S. NUTRACEUTICALS, LLC d/b/a Valensa International
    Inventors: JOHN A. MINATELLI, W. STEPHEN HILL, RUDI E. MOERCK, UY NGUYEN
  • Publication number: 20140093626
    Abstract: A pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably a pulse protein isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is prepared from a pulse protein source material by extraction of the pulse protein source material with an aqueous calcium salt solution, preferably calcium chloride solution, to cause solubilization of pulse protein from the protein source and to form an aqueous pulse protein solution, separating the aqueous pulse protein solution from residual pulse protein source, optionally concentrating the aqueous pulse protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the optionally concentrated pulse protein solution, and optionally drying the optionally concentrated and optionally diafiltered pulse protein solution.
    Type: Application
    Filed: September 30, 2013
    Publication date: April 3, 2014
    Inventors: Kevin I. Segall, Martin Schweizer
  • Publication number: 20140087050
    Abstract: A composition of matter is disclosed and formed from a stable, defatted whole grain flour derived from Salvia hispanica L. whole ground seed using a suitable solvent that is free of cyanogenic glycosides, vitamin antagonists, and gluten. The composition includes minerals, about 30% wt/wt protein, about 30-40% insoluble fiber and about 2-3% of fructo-oligosaccarides.
    Type: Application
    Filed: December 3, 2013
    Publication date: March 27, 2014
    Applicant: U.S. NUTRACEUTICALS, LLC d/b/a Valensa International
    Inventors: John A. MINATELLI, W. Stephen HILL, Rudi E. MOERCK, Uy NGUYEN
  • Publication number: 20140065259
    Abstract: Nutritional compositions with targeted sodium levels for young children (e.g., ages 1-4 years) are provided. In a general embodiment, the present disclosure provides nutritional compositions having a targeted level of sodium, made from wholesome foods that provide macronutrients and micronutrients needed in a child's daily diet and are developmentally appropriate for this age group. The sodium levels of the nutritional compositions may be less than or equal to about 200 mg per 100 g nutritional composition. Methods of making nutritional compositions with targeted sodium levels while also achieving acceptable product flavors at both pilot and factory levels are also provided. The batching methods may include adding a slurry of ice, cold water and KCl to a batched product after an initial cooling step and before packaging.
    Type: Application
    Filed: March 26, 2012
    Publication date: March 6, 2014
    Applicant: NESTEC S.A.
    Inventors: Elizabeth Ann-Clubbs Koenig, Jill Dean Wegner, Karen Wink Barnes
  • Publication number: 20140050830
    Abstract: A method of eliminating the off-flavor of soy beans, wherein the off-flavor of the soy beans is not related to geosmin, the method comprising: providing soy beans in a vacuum tumbler equipped with lifting ribs; tumbling the soy beans in a temperature range from about 0.5° C. to about 27° C. in an alternating environment of a vacuum and an acidic solution that is not hypotonic and does not comprise sodium, wherein the lifting of the ribs lift the soy beans completely out of the acidic solution when the soy beans are in the vacuum environment; and removing at least a portion of the moisture from the soy beans; wherein said process produces soy beans that have no-off flavor are free of trans fats and retain good flavor is described along with related products.
    Type: Application
    Filed: February 24, 2012
    Publication date: February 20, 2014
    Applicant: GROVAC SYSTEMS INTERNATIONAL L.C.
    Inventors: Ethan J. Whitbeck, Billy M. Groves, Francis M. Henderson
  • Publication number: 20140044838
    Abstract: An edible pet chew has a member of meat based material chewy sheet. The “meat based material” chewy sheet imitates the durability and strength property of known rawhide sheet and simultaneously has inherent attraction to dogs with meat in its formula. A first aspect of present invention is that, the edible pet chew has a SINGLE chewy sheet of meat based material. A second aspect of present invention is that, the edible pet chew has a meat based material chewy sheet member and additionally an edible material member being wrapped therein. A third aspect of present invention is that, the edible pet chew has an edible material member and additionally a meat based material chewy sheet member being wrapped therein. A forth aspect of present invention provides a method for making the edible pet chew with the essential member of meat based material chewy sheet.
    Type: Application
    Filed: October 21, 2013
    Publication date: February 13, 2014
    Inventor: Guangqiang Xu
  • Publication number: 20140044836
    Abstract: The invention provides food compositions and methods for increasing the palatability of food compositions. In one aspect, the methods comprise adding an egg and chicken flavoring to a food composition. Prior to being added to the food composition, the egg and chicken flavoring can be incorporated in or on any suitable carrier such as, for example, on a soybean, corn or wheat meal carrier. The egg and chicken flavoring has been found to increase the palatability of food compositions over corresponding conventional food compositions that do not include the egg and chicken flavoring.
    Type: Application
    Filed: April 20, 2012
    Publication date: February 13, 2014
    Applicant: NESTEC SA
    Inventor: Glenn Earl Gibson
  • Publication number: 20140030392
    Abstract: The present invention is in the field of meat processing and packaging. Specifically, the invention is a packaged uncooked treated meat product with increased moisture retention, thereby eliminating the need for highly absorbent material in the package.
    Type: Application
    Filed: October 7, 2013
    Publication date: January 30, 2014
    Applicant: QST Ingredients and Packaging, Inc.
    Inventor: Chris J. TOPPS
  • Publication number: 20140017379
    Abstract: An aqueous solution of a pulse protein product having a protein content of at least about 60 wt % (N×6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.
    Type: Application
    Filed: July 9, 2013
    Publication date: January 16, 2014
    Inventors: Kevin I. Segall, Martin Schweizer
  • Publication number: 20140010932
    Abstract: A process of preserving fresh sausages or fresh meat emulsions with high pressure and avoiding color fading and diminishing of taste comprises the steps of a) packing the products into sealed packages, b) Putting the packages into a pressurization vessel, increasing pressure in the vessel up to 100.000 PSI that the packages are exposed to the elevated pressure. c) Maintaining pressure for a time up to 300 seconds, at a temperature up to 45 F, d) removing the packages with fresh meat products from the pressure vessel. Pathogens are killed during this process providing a longer shelf life while retaining taste, color compared to having fresh meat products that are packed without the benefit of high pressure. To avoid color fading and loss of flavor during this process, spices which are not part of the original and historical recipe are used to compensate.
    Type: Application
    Filed: July 3, 2012
    Publication date: January 9, 2014
    Inventor: Walter Freybe
  • Publication number: 20130302501
    Abstract: The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.
    Type: Application
    Filed: July 15, 2013
    Publication date: November 14, 2013
    Inventors: Tracey Williams (f/k/a Tracey Jenschke), Larry Quint, Brian Degner
  • Patent number: 8580326
    Abstract: A system and method for treating dark-cutter meat includes contacting the meat with one or more acidulants in an amount and for a time sufficient to allow the acidulant to hydrolyze and decrease the pH level of the meat. The acidulant may be added to the meat by injecting, marinating, spraying, or rubbing.
    Type: Grant
    Filed: April 8, 2004
    Date of Patent: November 12, 2013
    Assignee: Cargill, Incorporated
    Inventors: Howard G. Dolezal, Jr., Dave McKenna, Daniel L. Schaefer, Rudy Steiner
  • Publication number: 20130295180
    Abstract: A method of preparing a salt product comprises the steps of: (i) providing a mixture which comprises salt dissolved in a solvent, said mixture further containing an organic material that is solid under ambient temperature conditions; and (ii) atomising said mixture and evaporating said solvent to produce a salt product comprised of particles of salt incorporating said organic material. The organic material may be a polymer such as a carbohydrate (e.g. maltodextrin or Gum Arabic). Novel salt products are disclosed which comprise hollow particles having a shell formed for individual crystallites of salt. The salt product is useful as a seasoning for food and may be used in lower amounts than conventional salt to provide the same taste. Particular advantages are obtained in the baking of bread.
    Type: Application
    Filed: April 3, 2013
    Publication date: November 7, 2013
    Applicant: EMINATE LIMITED
    Inventors: Stephen John MINTER, Sarah Maude
  • Patent number: 8568813
    Abstract: A method includes combining ground beef with liquid that contains carbon dioxide. The ground beef and liquid are added to a vessel. The ground beef contains relative light and heavy components. The components that are predominantly lean beef will settle to the bottom of the liquid, and components that are predominantly fat will rise to the surface of the liquid. The separated components having predominantly lean beef can be removed from the liquid as a reduced fat ground beef product. The method can be practiced with any material containing fat, including plants and animals.
    Type: Grant
    Filed: February 1, 2010
    Date of Patent: October 29, 2013
    Assignee: SafeFresh Technologies, LLC
    Inventor: Anthony J. M. Garwood
  • Publication number: 20130280370
    Abstract: A composition of matter comprises a shelf stable, partially defatted supercritical CO2 fluid solvent extracted whole grain flour derived from a cracked biomass of perilla frutescens, the flour comprising minerals and 2 to 8 percent of native seed oil, 35 to 45 percent protein, and 35 to 45 percent fiber.
    Type: Application
    Filed: June 5, 2013
    Publication date: October 24, 2013
    Applicant: U.S. NUTRACEUTICALS, LLC d/b/a Valensa International
    Inventors: John A. Minatelli, W. Stephen Hill, Rudi E. Moerck, Uy Nguyen
  • Publication number: 20130273209
    Abstract: An expandable starch-based component is extruded through a random extruder together with a colored component having a color unlike that of said starch-based component. The starch-based component may include cereal grains such as rice or corn meal or components derived therefrom. The colored component may include colored starches such as blue corn meal; seeds; and/or micropellets made from fine particle ingredients. When combined, the components form a color-comprising mixture that can be extruded into colored or colorful collets. The color-comprising mixture comprises between about 2% to about 10% colored component. The produced bi-colored collets may then be cooked, optionally seasoned and packaged for consumption.
    Type: Application
    Filed: April 13, 2012
    Publication date: October 17, 2013
    Applicant: Frito-Lay North America, Inc.
    Inventors: Stefan K. Baier, Eugenio Bortone, Iris Huang
  • Publication number: 20130266712
    Abstract: Pet chew products and methods of manufacturing such products are disclosed. Some pet chew products may comprise puffed pieces of dry animal tissue, such as bully stick, or puffed pieces of hardened cheese, such as hardened yak cheese made for pet consumption. Some pet chew products may comprise hardened cheese, dry animal tissue such as a bully stick, and a sugar protein bond joining the hardened cheese and the dry animal tissue.
    Type: Application
    Filed: April 8, 2013
    Publication date: October 10, 2013
    Applicant: HIMALAYAN CORPORATION
    Inventors: SUMAN K. SHRESTHA, SUJAN K. SHRESTHA, NISHES SHRESTHA
  • Publication number: 20130261183
    Abstract: Nutritional compositions and formulations that optimize nutritional contents are provided. Dietary compositions and methods for tailoring such compositions to optimize levels of nutrients that have beneficial effects within specific ranges are provided. Dietary plans, and formulations comprising dietary products that comprise optimized levels of nutrients derived from phytochemicals, antioxidants, vitamins, minerals, lipids, proteins, carbohydrates, probiotics, prebiotics, microorganisms and fiber. Diet plans and modular nutritional packages comprising food and drink items tailored according to consumer patterns typed by diet, age, size, gender, medical conditions, family history, climate and the like are provided.
    Type: Application
    Filed: October 14, 2011
    Publication date: October 3, 2013
    Inventor: Urvashi Bhagat
  • Publication number: 20130260002
    Abstract: Described is a method of making a reduced-sodium food product and the resulting food product itself. In the method, a corresponding full-sodium food product is designated as containing 100% sodium from NaCl. The method includes the steps of preparing a food product using no more than about 50 wt % NaCl from flake salt as compared to the corresponding full-sodium food product and up to 45 wt % NaCl provided from soy sauce or natural flavor enhancer as compared to the corresponding full-sodium food product. The result is a reduced-sodium food product that is at least 5 wt % reduced in NaCl as compared to the full-sodium food product.
    Type: Application
    Filed: March 13, 2013
    Publication date: October 3, 2013
    Applicants: Kikkoman USA R & D Laboratory, Inc., Wisconsin Alumni Research Foundation
    Inventors: Jeffrey Joseph Sindelar, Scott A. Rankin, Takuya Sato, Rani Govindasamy-Lucey, John J. Jaeggi