Class / Patent application number | Description | Number of patent applications / Date published |
426132000 | PRODUCT WITH ADDED INEDIBLE FEATURE OTHER THAN THAT WHICH CONSTITUTES A PACKAGE | 55 |
20080213437 | Lollipop and messaging system - A messaging lollipop comprising a re-usable hollow handle comprises a hollow core into which a message of various forms such as printed material or an electronic medium may be received, extracted, stored or transported. Access to the hollow handle is provided by various means including those which motivate the consumption of the lollipop before access to the message is allowed. | 09-04-2008 |
20080299269 | Method And Device For Releasing A Perfume Or Scent - A method for masking or modifying the olfactory or gustatory sensation generated in a user by a base product ( | 12-04-2008 |
20090081337 | Enhanced Easy to Handle Fruits & Produce - The inventions uses preferably dried fruits, makes them ready to use, by chopping, mixing with other fruits and/or produce, fortifying them, forming them into bites and/or bars, wrapping and packing them to make them easy to transport, store, shelf, label, purchase, carry, keep at home, carry in pocket, hold in hand, eat, with little waste or disposal, little or no need for refrigeration, etc. Method of moistening dried fruits to make them taste similar to fresh fruit, and fortification to increase nutritional value and other treatments are introduced. A substance laced fruit is introduced to promote fruit and enhance nutrition. | 03-26-2009 |
20090110787 | Additive delivery laminate containing styrene-ethylene/butylene-styrene copolymer - An additive delivery laminate is suitable for packaging a food product which is cooked in the package, with an additive transferring from the laminate to the food product. The additive delivery laminate has a substrate and an additive delivery layer. The additive delivery layer contains styrene-ethylene/butylene-styrene copolymer and additive granules containing a colorant, flavorant, and/or odorant. The styrene-ethylene/butylene-styrene copolymer has a styrene to ethylene/butylene weight ratio of from 5:95 to 50:50 and a Brookfield Viscosity of from 500 to 100,000 centipoise measured as a 25 weight percent solution in toluene at 77° F. | 04-30-2009 |
20100015301 | Food interleaver, method for imparting flavor to food product, and combination food product and food interleaver - 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. | 01-21-2010 |
20100285185 | Process for gelatinising starch using a biodegradable polymer material bearing aldehyde groups - The invention provides a process wherein starch and/or a starch derivative can be gelatinised more efficiently by means a thermo mechanical treatment, when a carbohydrate polymer is used comprising aldehyde containing monomer units which comprise one or more aldehyde groups that are derived from one or more a primary alcohol groups. With this process a granulate or other semi-finished product can be obtained that can be shaped to produce an article that has excellent dimensional stability in water. The invention further provides a granulate, a shaped starch product, a food product or a blown starch film comprising such a carbohydrate polymer. | 11-11-2010 |
20100297312 | CARTRIDGE FOR AN EDIBLE FILM DISPENSER - A cartridge for an edible film dispenser is provided for protecting a mounted edible film having a roll form, enabling easy mounting of the edible film in the edible film dispenser, and simplifying the structure of the edible film dispenser. The cartridge comprises an edible film tape, which has a cylindrical main bobbin and a cylindrical take-up bobbin, a cartridge body, which includes a main shaft, a draw shaft, a take-up shaft, and an edge perpendicular wall, which are spaced apart from each other, and a plate-like cartridge cover, which has a size and profile equal to those of the cartridge body. | 11-25-2010 |
20110027429 | EATING TOOLS, MANUFACTURING METHOD AND A MANUFACTURE APPARATUS OF THE EATING TOOLS - Eating tools for drinking or eating food comprising a contact part for holding food and touching in a user's mouth, an additional foods part adhered or applied to additional foods which contain either seasoning, food, medicines or a nutrients in the contact part. In the additional foods part, the contact part surfaces adheres to granular or powdered addition foods by adhesive adhesion material. Thereby, favorite flavor can be eaten and various flavors can be tasted, without requiring a complicated step. | 02-03-2011 |
20110123687 | Separatable Shell for Receiving Candy Coating and Storing Toy - A container having a first section with an opening into a hollow interior, a second section with an opening into a hollow interior, said first and second sections configured to mate together at their respective openings to form a sealed enclosure, and a ridge extending along on the outer surface of at least one of the first and second sections, said ridge having a curved outer surface. An appendage is connected to the ridge including an aperture for receiving a hook. A coating of edible material is on the outer surface of at least a portion of at least one of the first and second sections. An external flange extends around the periphery of the opening of the first section, an internal flange extends around the periphery of the opening of the second section, wherein the internal flange is sized to contact and fit inside the external flange during mating of the first and second sections to form a sealed container, and an aperture passes through the internal flange, wherein mating of the first and second sections causing the external flange to cover and seal the internal flange aperture. In another embodiment the ridge has a T-shaped cross-section to aid in preventing an edible coating on the outer surface of the first and second sections from crossing over the T-shaped ridge. | 05-26-2011 |
20110171351 | Utensil and method - A utensil may be provided with at least one utensil body extending generally longitudinally and having consumables integrally disposed thereon. | 07-14-2011 |
20120128836 | PRE-COATED SEASONING BAGS - A seasoning bag for seasoning a foodstuff that includes an edible adhesive adhered to an interior of the seasoning bag and a seasoning adhered to the interior of the seasoning bag via the edible adhesive. The seasoning bag may be used in connection the preparation and/or cooking of foodstuffs. The bag may be used to season, marinade, and store a foodstuff. The bag may also be a cook-in bag, suitable for roasting, microwaving, slow cooking, and/or boiling. | 05-24-2012 |
20120219671 | Myoglobin Blooming Agents, Films, Packages and Methods For Packaging - Non-shrink, forming and nonforming thermoplastic webs comprising a myoglobin blooming agent on a food contact surface are useful for packaging fresh meat and other products to fix a desirable color on the surface of the product. | 08-30-2012 |
20120294988 | Cooling a Foodstuff - A method of facilitating the cooling of a foodstuff is disclosed. The foodstuff is placed in a container so that it surrounds a ventilation shaft in a central part of the container. The ventilation shaft has an opening or openings open to the foodstuff so that heat from the foodstuff at inner medial parts of the container escapes from the container via the shaft. | 11-22-2012 |
20120308693 | Dough Piece Rolled Up with a Separator Sheet, and Method and Device for Preparing These - The present invention leads to a method for preparing a dough piece rolled up with separator sheet, comprising supplying in a transport direction, a dough piece positioned on a separator sheet, the dough piece and the separator sheet having a length and a width, wherein a leading edge of the separator sheet exceeds the dough piece at at least a first side, rolling up the at least one side of the dough paper that exceeds the dough piece, thus forming a cylinder of separator sheet, extending in a width direction of the dough piece and rolling up the rest of the separator sheet with the dough piece around the cylinder. The invention further relates to a device for performing the method and a roll formed by the method and/or device. | 12-06-2012 |
20120321758 | Vase for Use with Food Products - Vase apparatus and decorating methods for associating flowers and other decorative items with cakes and other food products are described. Vase embodiments include a water-holding reservoir having a bottom wall, an upright rim, and plural flower-stem-receiving wells. Each well is defined by at least one well wall depending from the bottom wall and has an opening capable of receiving water from the reservoir. Vase embodiments may include a reservoir of various shapes and sizes. Vases may be placed on a cake or other food product permitting the cake or food product to be attractively and easily decorated. | 12-20-2012 |
20130059042 | HANDLING APPARATUS FOR LIVESTOCK FEED SUPPLEMENT BLOCK - A handling apparatus for solidified livestock feed supplement blocks is disclosed. The handling apparatus includes a handle incorporated into the block at the time of manufacturing such that the handle is inherent or intrinsic to the block. A method of producing a handling apparatus for a solidified livestock feed supplement block is also disclosed, including incorporation of a handle into the block at the time of manufacturing such that the handle is inherent or intrinsic to the block. | 03-07-2013 |
20130108747 | TREATED PAPER PRODUCT, COMBINATION FOOD AND TREATED PAPER PRODUCT, AND METHODS FOR MANUFACTURING AND USING TREATED PAPER PRODUCT | 05-02-2013 |
20130129875 | COOKING AID - A cooking aid comprising a sheet of flexible burn resistant material and a composition disposed on one face of the sheet, the composition comprising a mixture of vegetable or animal oil with a melting point below 20° C., vegetable or animal fat with a melting point above 20° C., and one or more herbs, spices and flavour enhancers. | 05-23-2013 |
20130136829 | MULTI-TIERED CAKE STAND - A system and method for displaying a multi-tiered cake is presented. A multi-tiered cake display system includes a main support, first and second bushings, and first and second cake boards. A first layer of the multi-tiered cake is assembled around the first bushing and a second tier of the multi-tiered cake is assembled around the second bushing. When the multi-tiered cake display system is assembled, the bottom end of the main support is adjacent the first cake board. Additionally, when assembled, the first bushing is slidably inserted onto the main support with the bottom end of the first bushing adjacent the first cake board and the top end of the first bushing is adjacent the second cake board. Also the second cake board and the second bushing are at least partially slidably inserted onto the main support. | 05-30-2013 |
20130189403 | WRAPPER FOR RICE COVERED WITH LAVER - Disclosed is a wrapper for rice covered with layer, which is used to wrap a lump of rice. The wrapper comprising, two films forming sealing parts that are sealed to each other at outer peripheral parts thereof and including laver therebetween, a first cutting groove including a lateral groove formed toward a lateral direction of the film for cutting the film toward a longitudinal direction at a longitudinal upper part of one of the two films, and a covering part attached to seal the first cutting groove. In this case, the first cutting groove is formed under the sealing part longitudinally. | 07-25-2013 |
20130209624 | FOOD PACKAGING - An apparatus for storing and transporting food and a method for forming the same. The apparatus comprises a flexible substrate and at least one food article located on the substrate. The food article is freezable and substantially flexible. The substrate and at least one food article are rolled together to form a tubular transportation and storage form. The method comprises the steps of providing a flexible substrate, arranging a plurality of food articles on the substrate and rolling the substrate and the food articles into a tubular structure. | 08-15-2013 |
20130259984 | Illuminated Color Changing Interchangeable Drinking Vessel Assembly - An illuminated, color-changing, interchangeable drinking vessel assembly that includes an upper fluid retaining vessel, a neck, a collar on a stem, and a base. Magnets are located in the neck of the upper fluid retaining vessel and light emitting diodes (SMD LED's) and a magnetically actuated switch are located in the collar of the stem. A controller and battery are located in the base of the stem and are also electrically connected to the light emitting diodes. When the upper fluid retaining vessel and neck are magnetically attached to the collar of the stem, the magnetically operated switch detects the magnetic field and closes the circuit, activating the SMD LED's. | 10-03-2013 |
20140161941 | Lights and sound enhancements for use with edible constructions - A kit includes a plurality of food ingredients to form at least a part of an edible construction, and a plurality of low voltage electrical components able to be electrically coupled and assembled with the edible construction to visually enhance the edible construction. Among the electrical components may be a base that provides a substantially flat support surface on which the edible construction may be positioned and an overlay sheet to overlie the support surface and visually present indicia indicating at least one location at which a portion of the edible construction or electrical components such as lighting or audio components may be positioned. | 06-12-2014 |
20150374010 | DRINK STIR, STRAW, LOLLIPOP STICK WITH FIGURINE AND METHOD OF MAKING THE SAME - The embodiments herein provide an edible article housing a figurine comprising a figurine head, a figurine base and an edible layer. The figurine head is moulded in a predetermined shape. The figurine base is detachably attached to the figurine head. The edible layer is formulated over the figurine head. The edible layer belongs to a group of edible food products and flavours. The group of edible food product primarily comprises confectioneries. The figurine head and the figurine base are moulded into a predetermined shape. A molten form of the edible layer is poured into a mould and the figurine head is dipped into the poured molten edible layer. The molten edible layer gradually solidifies and the solidified edible layer form a confectionery layer over the figurine head. | 12-31-2015 |
20160066615 | Resealable Spout for Selectively Accessing Coconut Water within a Coconut - A resealable spigot for a coconut that provides easy access by consumers to the sterile coconut water within a coconut includes a valve seat positioned within a coconut aperture and a plunger sleeve positioned within the valve seat. The plunger sleeve has a based positioned membrane that seals the coconut aperture, A plunger-stopper is tethered to the plunger sleeve for shipping and storage and is used by the consumer to pierce the plunger sleeve membrane to gain access to the coconut water. The plunger sleeve is also used to reseal the coconut aperture to preserve any remaining coconut water for future consumption. Further provided is an additional embodiment for a spigot comprising a conduit having a spike-tip on one end and a spout on the other with a through bore therebetween. The coconut having a partially inserted spigot is provided to the consumer whereby the consumer gains access to the sterile coconut water by pushing the partially inserted spigot to its seated position with a grommet provided as an insertion stop for the spigot. An optional air vent is provided to aid in fluid flow from the spigot. | 03-10-2016 |
20170231233 | COOKING AID | 08-17-2017 |
426133000 | Having food preserving agent | 3 |
20110165294 | ABSORBENT PADS FOR FOOD PACKAGING - Food packaging with absorbent food pads having one or more active agents therein is disclosed. Arrangements of absorbent structures and active agents in the absorbent food pads are provided. | 07-07-2011 |
20120114811 | Citrus paper application sheet for applying to freshly exposed or cut surfaces of fruit to prevent browning - A citrus paper application sheet treated with natural preservatives for application to exposed or cut surfaces of fruit to prevent oxidation and browning. The sheet is designed to adhere and conform to the shape of the exposed portion of the fruit once dampened and dry retaining the conformed shape. The sheet is further designed to enable it to be dispensed in selected lengths and widths or particular dimensions depending upon the fruit application further enabling the sheets to be moistened and sculpted to a desirable shape to conform to that of the exposed fruit. | 05-10-2012 |
20120141642 | Laminate for preserving food - An all-purpose plastic laminate or wrap as for preserving food that resists penetration of fluids such as water and gases such as oxygen, hydrogen sulfide, sulfur dioxide, and the like. The laminate includes many different embodiments such as at least one hydrophobic outer layer that is free of any volatile corrosion inhibitors, at least one gas resistant barrier layer that can be a hydrophilic polymer, and at least one hydrophobic inner layer that contains a desired additive such as a food safe preservative or antioxidant therein. Optionally at least one tie layer is located between the outer and/or inner layer and said fluid resistant barrier layer. The laminate when applied as a wrap to a food item provides synergistic protection against fluid penetration. | 06-07-2012 |
426134000 | Stick feature | 18 |
20080226777 | Frozen alcoholic cocktail - A cocktail composition adapted to be frozen and maintained in the frozen state at a temperature below 0° C. comprising from about 10% to about 25% by volume alcoholic spirit; from about 10% to about 50% by volume cocktail mix; from about 80% to about 25% by volume water to make 100%; and from about 1 to about 5 grams of guar gum and/or xanthan gum per 100 fluid ounces of the mix of alcoholic spirit, cocktail mix and water. | 09-18-2008 |
20080233247 | Assemblable swinging lollypop - An assemblable swinging lollypop, which comprises one or more replaceable edible pieces with diverse sizes, shapes, colors and flavors, provided with holes such that they are easily assemblable to a holding stick, provided, in turn, with sets of radial protuberances matching the holes in the edible pieces, and therefore this assemblable lollypop can be supplied assembled or unassembled in kits with separate pieces properly packaged, simplifying its manufacturing, and improving the user's amusement and entertainment with the option to assemble the lollypop in a great variety of combinations, with many alternate and attractive designs for its components and, in addition, as the union between the replaceable edible pieces and the holding stick is loose or articulated, the edible pieces are able to swing in relation to the holding stick when the user manually shakes the lollypop, adding to the consumer's amusement. | 09-25-2008 |
20080279992 | Holder for objects which melt, drip or leaves finger imprints - A holder for holding an object which melts or drips or leaves imprints on one's fingers comprising a handle and a protrusion section. The device can further comprise a slip prevention disk with is located between said handle and said protrusion section. | 11-13-2008 |
20080279993 | Security stick - The security stick is made with an extended curve of 90°. At one of the extremities is the candy and the continuity of the stick curves in a 90° extended direction. It is this curve which makes it safe if contact occurs. The <90° extended> turns gradually in the new direction and creates a curve which will render the new lollypop completely safe for the user. The length of the stick doesn't alter its safety, when the stick is curved in a 90° extended angle, it becomes the security stick. | 11-13-2008 |
20090068324 | Confection holder - A frozen confection holding apparatus for use with frozen confections having either flat sticks or cylindrical sticks. The frozen confection holding apparatus includes an aperture assembly adapted and constructed to alternatively receive a flat stick of a frozen confection and a cylindrical stick of a frozen confection. A cylindrical gripping surface has an outer diameter slightly less than an inner diameter of a standard push-pop tube. In an embodiment, the frozen confection holding apparatus includes a first aperture having an inner volume conforming to the shape of a flat stick of a frozen confection, and a second aperture having an inner volume conforming to the shape of a cylindrical stick of a frozen confection. The frozen confection holder is movable between a first orientation in which the first aperture receives a flat stick of a frozen confection, and a second orientation in which the second aperture receives a cylindrical stick of a frozen confection. | 03-12-2009 |
20100112148 | Lollipop Apparatus and Method - A lollipop ball is formed to a lollipop ball engagement mechanism and the lollipop ball engagement mechanism extends outward from the lollipop ball to releasably engage a proximal end of a lollipop stick. Alternatively, a lollipop ball is formed to a lollipop ball engagement mechanism that defines a cavity inside the sphere of the lollipop ball and the proximal end of the lollipop stick releasably engages the cavity located in the interior of the lollipop. Alternatively, the lollipop itself can be formed to define the cavity such that no lollipop ball engagement mechanism is required to releasably engage the proximal end of the lollipop stick. The lollipop stick can also include one or more design elements. | 05-06-2010 |
20100151091 | BAKED PRODUCT ON A SUPPORT MEMBER - A method of creating a baked product assembly includes providing a body of dough to be baked. A support member is inserted into the body of the dough prior or during baking of the body of dough. The inserting of the support member includes embedding a first section of the support member within the body of dough such that a second section on the support member protrudes from the portion of the dough. | 06-17-2010 |
20110027430 | Lollipop Apparatus and Method - A lollipop ball is formed to a lollipop ball engagement mechanism and the lollipop ball engagement mechanism extends outward from the lollipop ball to releasably engage a proximal end of a lollipop stick. Alternatively, a lollipop ball is formed to a lollipop ball engagement mechanism that defines a cavity inside the sphere of the lollipop ball and the proximal end of the lollipop stick releasably engages the cavity located in the interior of the lollipop. Alternatively, the lollipop itself can be formed to define the cavity such that no lollipop ball engagement mechanism is required to releasably engage the proximal end of the lollipop stick. The lollipop stick can also include one or more design elements. | 02-03-2011 |
20110223292 | FROZEN CONFECTION HOLDER - The present invention relates generally to a system and apparatus for holding frozen confections, and for catching and storing the drips or melting confection that results therefrom. The present invention includes a handle and a bowl or funnel-shaped drip catching member, the drip catching member including at least one drip slit or opening for allowing drips to migrate from the drip catching member down into an internal reservoir located within the handle. The internal reservoir stores the drips until emptied. The drip slits or openings are positioned within a drip-pass-through region of the drip catching member for allowing the drips to more efficiently migrate into the reservoir regardless of the angle at which the frozen confection holder is held. | 09-15-2011 |
20110229612 | SEAFOOD PREPARATION METHOD AND PRODUCT - A food product comprises a lobster tail having a sternite, a shell portion generally covering dorsal and lateral sides of the lobster tail, and a meat portion disposed generally adjacent to the shell portion and the sternite. The sternite is split or cut along the length of the lobster tail thereby exposing the meat portion. A skewer extends through a proximate sternite portion and into the meat portion so that the skewer exits from the meat portion on or near the opposite meat lateral side at a location that is generally adjacent to a distal sternite portion. The skewer does not pierce or run through the shell portion at any location. | 09-22-2011 |
20130004628 | FOOD PRODUCT KIT - A nutritional system includes a food product kit that can be used to prepare nutritious meals that are easy to eat, such as for those undergoing chemotherapy or diagnosed with dysphagia. The food product kit includes, for example, a mold for forming the food product ingredients into a desired shape while freezing, sticks for providing a handle for the frozen food product, an assortment of recipe cards identifying recipes for the food products, and an insulated tote for storing the kit components and the frozen food products. The food product kit may further include narratives printed on the assortment of recipe cards and a thermal pack for keeping the frozen food product cold. Methods of providing nutritional food products to a recipient are also disclosed. | 01-03-2013 |
20130034635 | FRIED FOOD PRODUCT ON A STICK - A fried bread/dough/cake product is particularly well-suited for the amusement/theme park, carnival and festival industries. The fried food product may utilize a pre-cooked or raw dough product or a pre-cooked or raw cake batter that may be disposed on a stick and fried. The product may be pre-made and frozen (for raw dough/batter) or refrigerated or frozen (for pre-cooked dough or cake batter) and deep fried when needed. Various glazes and toppings can be provided to give consumers a unique, fresh dessert they can easily walk around and eat. | 02-07-2013 |
20130071526 | ICE CONFECTION COMPRISING GELATIN - An ice confection comprising gelatin, locust bean gum and xanthan gum, a process for the manufacture of the ice confection and a frozen confectionery product comprising such ice confection are provided. A method of reducing foaming in the production of an ice confection comprising gelatin is also provided as is a use of a combination of locust bean gum and xanthan gum for reducing foaming in the production of an ice confection. | 03-21-2013 |
20140161942 | FRIED FOOD PRODUCT ON A STICK - A fried bread/dough/cake product is particularly well-suited for the amusement/theme park, carnival and festival industries. The fried food product may utilize a pre-cooked or raw dough product or a pre-cooked or raw cake batter that may be disposed on a stick and fried. The product may be pre-made and frozen (for raw dough/batter) or refrigerated or frozen (for pre-cooked dough or cake batter) and deep fried when needed. Various glazes and toppings can be provided to give consumers a unique, fresh dessert they can easily walk around and eat. | 06-12-2014 |
20140272022 | DEVICE TO MOLD AND COOK A FOOD PRODUCT, METHOD TO OBTAIN SAID FOOD PRODUCT AND FOOD PRODUCT THUS OBTAINED - A device to mold and cook a food product ( | 09-18-2014 |
20150079242 | Decorative Toothpick Mold - An architecture is presented that provides a decorative toothpick device designed primarily for use with chocolate-covered strawberries, cupcakes, cake pops, pastries, or other food articles. The decorative toothpick device comprises a toothpick comprising a first end and a second end, and a decorative molded topper horizontally secured to the first end of the toothpick. The decorative molded topper also comprises an image secured to a surface of the decorative molded topper. The second end of the toothpick is then inserted horizontally into a confection. The decorative toothpick device would then act as an edible decoration attached to the food article. The decorative toothpick device can come in a ready-to-use package, or be prepared by hand by a user. Furthermore, the images of the decorative molded toppers can be decorated in a variety of designs and themes, depending on the occasion. | 03-19-2015 |
20150291779 | COTTON BUD - A cotton bud with a rod-like grip body and with a bud body that is arranged at least at one free end of the grip body. The rod-like grip body is a biologically degradable extrusion body. | 10-15-2015 |
20150327570 | LOLLIPOP APPARATUS AND METHOD - A lollipop ball is formed to a lollipop ball engagement mechanism and the lollipop ball engagement mechanism extends outward from the lollipop ball to releasably engage a proximal end of a lollipop stick. Alternatively, a lollipop ball is formed to a lollipop ball engagement mechanism that defines a cavity inside the sphere of the lollipop ball and the proximal end of the lollipop stick releasably engages the cavity located in the interior of the lollipop. Alternatively, the lollipop itself can be formed to define the cavity such that no lollipop ball engagement mechanism is required to releasably engage the proximal end of the lollipop stick. The lollipop stick can also include one or more design elements. | 11-19-2015 |
426135000 | Feature is casing | 8 |
20090155429 | Food Package - Disclosed is a food package used for consumption by a patient who has undergone a weight-loss surgery. The food package includes a food product in a frozen form and a container for storing the food product. The food package further includes an air tight seal configured on the container for retaining the food product stored inside the container. The food product may weigh less than or equal to about four ounces. The food product disclosed herein may be consumed as a healthy, balanced meal. | 06-18-2009 |
20100003380 | STABILIZED LONGLIFE NON-EDIBLE COLLAGEN CASING READY-TO-STUFF - The present invention relates to non-edible collagen casings for food products which do not have to be soaked in water or brine just before stuffing (ready-to-stuff casings), and the method for preparing them. More specifically, the invention refers to a preparation of a stabilized longlife non-edible collagen casing ready-to-stuff comprising a moisture amount between 27% and 50% by weight based on total casing weight and a salt amount between 2,5% and 30% by weight based on dry casing weight, wherein the salt comprises a salt from an organic acid and wherein the casing is packed. | 01-07-2010 |
20110076367 | FOOD CASING HAVING AN ADHESIVE SYSTEM AND A TRANSFERABLE FUNCTIONAL SUBSTANCE - The invention relates to a single layer or multilayer tubular food casing, in particular for foods which are scalded, cooked or heated in other ways in the casing, preferably for cooked-meat or scalded-emulsion sausages, hams, cured products or processed cheese, wherein the invention only relates to those casings which have an internal layer which consists of a thermoplastic polymer or predominantly comprises one such, having a substantially smooth, non-absorbent, non-porous and non-felt-like and non-woven-fabric-like surface. | 03-31-2011 |
20120294989 | Container With Taste Sensation Enhancement Delivery - The present invention relates to a container for a beverage provided with an edible flavor enhancement coating for release upon opening of a beverage by coming in connect with the liquids in the human mouth. More particularly, the present invention relates to a container with the portion being placed in the mouth for drinking provided with a water-soluble an edible flavor enhancement coating that dissolves by coming in contact with liquids in the human mouth or beverage to be drunk only upon opening of the beverage container, in such a way so as to stimulate the taste receptors immediately prior to and during the drinking or pouring of the contents within the beverage container. | 11-22-2012 |
20130064939 | SMOKE-IMPREGNATED FOOD CASINGS BASED ON CELLULOSE AND METHODS FOR REDUCING DISCOLORATIONS ON AND IN THE SURFACE OF SUCH CASINGS - Smoke-impregnated food casings based on cellulose and also methods for reducing discolorations on and in the surface of such casings are provided. | 03-14-2013 |
20130142921 | Microwave Heating Construct - Various blanks are provided for forming sleeves, containers, and other constructs for heating, browning, and/or crisping of a food item in a microwave oven, and for holding and/or transporting the food item after heating. The various blanks, sleeves, containers, and other constructs may include a removable portion defined by one or more lines of disruption that enable the removable portion to be separated from the remainder of the blank, sleeve, container, or other construct. | 06-06-2013 |
20140050823 | Polymer-Based Sausage Casing - A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention. | 02-20-2014 |
20160143315 | DECORATIVE OBJECT - The invention relates to a decorative object for forming a bracelet, armband, choker, necklace, brooch, ring, pendant, earrings, key ring or the like, or an item of clothing, comprising: a main body ( | 05-26-2016 |