Process for improving smoky color of an encased food product

United States of America Patent

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Feb 21, 2006
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Nov 6, 2003
app pub date
Apr 16, 2003
filing date
May 6, 2002

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Abstract

The present invention relates to a method for enhancing the smoky color and flavor of foodstuffs, such as sausages, produced in casing containing liquid smoke, by exposing the encased foodstuff to a alkaline solution. Peeling of the sausages is also enhanced.

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Patent Owner(s)

Patent Owner	Address
VISKASE CORPORATION	6855 WEST 65TH STREET CHICAGO ILLINOIS 60638

International Classification(s)

A22C:PROCESSING MEAT, POULTRY, OR FISH

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Inventor Name	Address	# of filed Patents	Total Citations
DuCharme, Jr Paul E	Tinley Park, IL	6	101
Merritt, II Frederick M	Lockport, IL	5	140
Nicholson, Myron D	Lemont, IL	35	355

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Process for improving smoky color of an encased food product

Number of patents in Portfolio can not be more than 2000

United States of America Patent

10417006

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PATENT NO	7001635
APP PUB NO	20030207002A1
SERIAL NO	10417006
DOCKET NO

US Family Size	Non-US Coverage
Patent Longevity	Forward Citations

DATE PUBLISHED	PUBLICATION/PATENT NO.	PUBLICATION TYPE
February 21, 2006	US,7001635,B2 US7001635B2	GRANTED PATENT AS SECOND PUBLICATION
November 06, 2003	US,20030207002,A1 US20030207002A1	FIRST PUBLISHED PATENT APPLICATION

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10417006

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