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Patent # Description
2016/0165945 FOOD ADDITIVE
The present invention relates to a food additive,, and more particularly to a food additive that provides antimicrobial properties, and extends shelf life...
2016/0165944 METHOD FOR REDUCING THE SACCHARIDE CONTENT OF JUICE CONCENTRATES
The invention relates to a method for reducing the saccharide content in concentrated juices.
2016/0165943 STARCH-BASED EGG WHITE EXTENDER IN BAKED FOODSTUFFS
A composition useful as an extender for egg whites in a baked foodstuff comprising a major amount of a potato starch and a minor amount of granular xanthan...
2016/0165942 POULTRY SEASONING AND COOKING DEVICE
A cooking device configured to be placed in the cavity of poultry during cooking to season the poultry inside and out. The cooking device has an oblong shape...
2016/0165941 SUGAR SUBSTITUTE COMPOSITIONS COMPRISING DIGESTION RESISTENT SOLUBLE FIBER
What is provided are sugar substitute compositions comprising natural ingredients that provide added human health benefits and properties and characteristics...
2016/0165940 ORANGE AND RED ANTHOCYANIN-CONTAINING COLORANTS
The present application is directed to a method of hard pan coating an edible core, a sucrose-based, hard panned coating, and a hard panned confection...
2016/0165939 STEVIA COATED SUGAR GRANULES AND METHOD OF MANUFACTURING THE SAME
A low-calorie sweetener composition, and method of manufacturing the same. The method includes providing a first sweetener having a mean particle size of...
2016/0165938 STEVIA COMPOSITION
Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be...
2016/0165937 PREPARATION OF DRIED PARTICLES COMPRISING MENTHOL
Provided herein are emulsions and particles comprising high concentration of menthol. Also provided is a process for the preparation emulsions and dried...
2016/0165936 TASTE-MODIFYING INGREDIENT
A method for modifying the taste of a foodstuff or beverage by including therein a taste modifying composition that includes ...
2016/0165935 SYSTEM AND METHOD FOR FORMULATING A FOODSTUFF
A method of formulating a foodstuff includes determining a target flavour intensity of the foodstuff, determining one or more concentrations of one or more...
2016/0165934 COFFEE FRUIT PRODUCTS AND PROCESSING
The present invention provides coffee fruit products and methods for making them. The coffee fruit products can be used to prepare a variety of food products.
2016/0165933 NUTRITIONAL COMPOSITIONS
There is provided a method of manufacturing a nutritional composition comprising carbohydrate in an amount or at least 250 g l.sup.-1 of composition. The...
2016/0165932 Treatment of Liquid Gluten Slurry to Reduce or Remove Aflatoxin
A method for reducing aflatoxin in a grain gluten or corn gluten, the method comprising the steps of: (a) preparing a grain gluten or corn gluten slurry; and...
2016/0165931 Encapsulated Omega-3 Fatty Acids for Baked Goods Production
Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated...
2016/0165930 STABILIZED FOOD PRODUCTS
A stabilizer composition that includes the following components, calculated by weight of dry matter: cellulose gum in an amount of from 5-25 wt. %; modified...
2016/0165929 STABILITY OF SILAGE INOCULANTS AND METHODS FOR IMPROVING AEROBIC STABILITY OF SILAGE
There is provided a method for treating silage which includes adding to the silage a silage inoculant including a silage preserving effective amount of...
2016/0165928 METHODS OF REDUCING METHANE EMISSION DERIVED FROM RUMINAL FERMENTATION WHILE SIMULTANEOUSLY REDUCING RISK OF...
Methods of reducing methane emission in one or more ruminant animals, while simultaneously avoiding nitrate intoxication, are disclosed. The methods may...
2016/0165927 METHODS AND COMPOSITIONS FOR PROMOTING LEAN BODY MASS AND MINIMIZE BODY FAT GAIN AND MANAGING WEIGHT
The invention provides compositions and methods for promoting lean body mass, minimizing body fat gain, and managing weight in an animal. The methods for...
2016/0165926 PROCESSING BIOMASS
Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino...
2016/0165925 NUTRIENT RICH COMPOSITIONS
This invention relates to processes and systems for converting fresh food waste into nutrient rich hydrolysates and particulate compositions. The invention...
2016/0165924 HOMOFERMENTED PRODUCTS
The present invention pertains to the field of liquid feed, and relates to fermented feed products, methods for their preparation, as well as uses thereof....
2016/0165923 SOY PROTEIN PRODUCT WITH NEUTRAL OR NEAR NEUTRAL PH ("S701N2")
An aqueous solution of a soy protein product having a protein content of at least about 60 wt % (N.times.6.25) d.b. which is completely soluble in aqueous...
2016/0165922 METHOD TO INCREASE MILK PRODUCTION BY MAMMALS
This invention relates to the administration of an animal immunoglobulin source to mammals such as dairy cattle to improve milk production without negatively...
2016/0165921 A Surface Patterned Frozen Dessert and Manufacturing Method and Apparatus for Same
This invention concerns a surface patterned frozen dessert having a streamlined pattern of multiple colors of sauce material on the top surface of an ice cream...
2016/0165920 CONTAINER WITH OUTLET
This invention relates to containers of the kind having an outlet through which product is to be dispensed, e.g. food product. There is provided a container...
2016/0165919 CHEWING GUM BASE
There is disclosed a chewing gum base comprising a solution polymerized styrene-butadiene rubber.
2016/0165918 PROCESS FOR PRODUCING DARK BROWN NATURAL COCOA
Natural, dark brown cocoa products are disclosed. Processes for producing such natural, dark brown cocoa products are also disclosed, as well as foods...
2016/0165917 FOOD PRODUCTS COMPRISING A CALCIUM SALT
Particles of a calcium salt having a median particle diameter of less than 100 .mu.m have been found to enhance the taste of food products, including...
2016/0165916 NOVEL PEPTIDES AND THEIR USE IN FOOD AND BEVERAGE
Described herein is a peptide with an amino acid sequence comprising a Leu-Leu moiety. Also described is a composition comprising a mixture of such peptides,...
2016/0165915 CHOCOLATE AND HARD BUTTER
Provided is a chocolate that can be molded into a block or plate shape or granulated and which has a soft and refreshing melt-in-the-mouth effect (spreading...
2016/0165914 FAT COMPOSITION
Provided is a fat or oil composition having high oxidative stability while containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and...
2016/0165913 FAT COMPOSITION
Provided is a fat or oil composition having high oxidative stability while containing a large amount of .alpha.-linolenic acid, and having suppressed...
2016/0165912 CHEESE HAVING SHEEP-LIKE AND/OR GOATY FLAVOUR ATTRIBUTES
The present invention relates to a method for producing a cheese. The cheese has one or more flavour characteristics of a sheep cheese and/or a goat cheese....
2016/0165911 METHOD FOR MAKING CHEESE
The present invention relates to a method for making Cheddar type and Continental type cheese with an adjunct culture comprising a Lactobacillus helveticus...
2016/0165910 STREPTOCOCCUS THERMOPHILUS STRAINS
The present invention relates to Streptococcus thermophilus strains, usable as starter cultures, able to provide both satisfactory rheological and organoleptic...
2016/0165909 METHODS AND APPARATUSES FOR THERMAL TREATMENT OF FOODS AND OTHER BIOMATERIALS, AND PRODUCTS OBTAINED THEREBY
Methods and apparatuses for thermally treating flowable materials using electromagnetic radiation, and foods and materials obtained thereby. Also provided are...
2016/0165908 COMPOSITIONS AND METHODS FOR LOWERING COUNTS OF PATHOGENIC MICROORGANISMS IN FOOD PRODUCTS
Compositions and methods for lowering counts of pathogenic microorganisms in food products such as ready to eat meat and poultry products are disclosed. In...
2016/0165907 METHOD AND DEVICE FOR SEPARATING MEAT FROM BONE PARTS
The invention relates to a method for separating meat from bone parts, comprising the successive method steps of: placing the bone parts in a press; exerting a...
2016/0165906 Line without checkweigher between slicing and packaging machine
The present invention relates to a line and method for slicing food bars, having: a scanner which determines, for each food bar, data relating to the internal...
2016/0165905 Device And Method For Distributing Residual Air In Pasty Masses, In Particular For The Production Of Sausages
A device and a method for distributing residual air in a pasty mass, in particular for the production of sausages, with a housing comprising a flow channel and...
2016/0165904 Support Device
A support device securable to a tree or other similar support for use in suspending game animals therefrom. The support device includes a clamp that can be...
2016/0165903 Direct current meat carcass electrical stimulation assembly
An assembly according to the invention includes two pairs of relays, such as SSR semiconductor relays. The relays of each pair operate with the opposite direct...
2016/0165902 METHOD AND APPARATUS FOR STUNNING ANIMALS INTENDED TO BE SLAUGHTERED
A method and apparatus for stunning animals intended to be slaughtered wherein the animals are introduced into and displaced from above downwardly in a closed...
2016/0165901 Formula and Process for Producing Frozen Sheeted Dough
A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to...
2016/0165900 MACHINE FOR PRODUCING ROLLED WAFER CONES
A machine with horizontally oriented cone-rolling devices produces rolled wafer cones. The cone-rolling devices are arranged one behind the other along a...
2016/0165899 ARTHROPOD CONTROL COMPOSITIONS AND METHODS
The present invention relates to compositions and methods related to controlling arthropods. Embodiments of the invention include compositions for controlling...
2016/0165898 NATURAL BIOHERBICIDES AND RELATED MATERIALS AND METHODS
Methods and compositions for environmentally-friendly weed control are provided. In particular, bioherbicide compositions are provided comprising plant...
2016/0165897 APPLICATION OF MIXOTROPHIC CHLORELLA FOR THE IMPROVED YIELD AND QUALITY OF SOLANACEAE PLANTS
Methods of improving the yield and quality of plants in the Solanaceae family by administering an effective amount of a mixotrophic Chlorella based liquid...
2016/0165896 APPLICATION OF MIXOTROPHIC CHLORELLA FOR THE ACCELERATED EMERGENCE AND MATURATION OF SOLANACEAE PLANTS
Methods of accelerating emergence and maturation of plants in the Solanaceae family by administering an effective amount of a mixotrophic Chlorella based...
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