Patents Examined by Amber Cox
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Patent number: 9796958Abstract: We describe the production and use of an extract obtained from Musa spp., preferably from bananas, in the promotion of growth of Gram-positive bacteria such as lactic acid bacteria. The extract is also useful for growth enhancement of environmentally-stressed Gram negative bacteria. Fermented foods containing such extracts are also described.Type: GrantFiled: November 7, 2006Date of Patent: October 24, 2017Assignee: Plant Bioscience LimitedInventors: Primrose Pamela Elaine Freestone, Richard David Haigh, Mark Lyte
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Patent number: 9788558Abstract: Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein component may be present in an amount from about 4% to about 12% by weight of the beverage. The stabilizing system includes sodium hexamethaphosphate and a hydrocolloid component.Type: GrantFiled: May 5, 2013Date of Patent: October 17, 2017Assignee: Nestec S.A.Inventors: Teresita Bautista Pascual, Alexander A. Sher
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Patent number: 9693572Abstract: The invention provides flaked fish analogs comprising from about from about 18 to about 25% protein, from about 3 to about 9% fat, and from about 60 to about 85% moisture. The compositions have a realistic fish-like appearance and texture, mostly due to the presence of “flakes” that mimic the flakes of real fish.Type: GrantFiled: April 14, 2010Date of Patent: July 4, 2017Assignee: NESTEC SAInventor: Michael John Saylock
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Patent number: 9675095Abstract: A method for preparing a low-fat snack food fries the snack food, removes some of the oil accumulated by the frying, re-applies oil onto the surface of the snack food and then applying a seasoning or flavoring that adheres to the snack food via the surface coating of oil.Type: GrantFiled: June 30, 2014Date of Patent: June 13, 2017Assignee: S-L Snacks National, LLCInventors: Joe McCarthy, Carolyn Richards Ottenheimer
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Patent number: 9661864Abstract: Process for the preparation of a spreadable edible dispersion wherein a mixture of oil and solid structuring agent particles is subjected to stirring and an aqueous phase and/or solid phase is gradually added to the mixture until a dispersion of the desired oil content is obtained, wherein the solid structuring agent particles have a microporous structure of submicron size particles.Type: GrantFiled: December 29, 2014Date of Patent: May 30, 2017Assignee: Unilever BCS US, Inc.Inventors: Sandra Petronella Barendse, Eckhard Floter, Wim Theodorus Hogervorst, Dirk Simon Hendriks Van Horsen, Hindrik Huizinga, Gijsbert Michiel Peter van Kempen
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Patent number: 9648892Abstract: Cooking and frying oils comprising estolide compounds are described. Also described are methods of making food products comprising cooking or otherwise preparing at least one article of food with a composition comprising at least one estolide compound.Type: GrantFiled: February 11, 2015Date of Patent: May 16, 2017Assignee: Biosynthetic Technologies, LLCInventor: Jeremy Forest
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Patent number: 9572356Abstract: Provided is a fat or oil composition having high oxidative stability even though containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition comprises the following components (A), (B), and (C):(A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract; and (C) a dill extract, in which a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200.Type: GrantFiled: March 29, 2013Date of Patent: February 21, 2017Assignee: KAO CORPORATIONInventor: Yuumi Matsuda
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Patent number: 9567549Abstract: A process for deodorizing edible oil in a plant includes generating a vacuum in the plant and filling a degassing stage with edible oil which passes through the degassing and separating stages in succession and is treated concurrently with stripping steam; and heating the batch in the separating stages of the stripping column's upper section to 150 to 180° C., middle section to 230 to 260° C., and cooling the lower section to 90 to 120° C.; scrubbing and condensing vapors departing from the separating stages of the upper and lower sections with fatty acid to get mixed fatty acid distillate; indirectly heating a batch in a first separating stage in the stripping column middle section; and condensing that batch from separation stages vapors of the stripping column middle section and fractionating selectively into a first and second fatty acid phase, respectively rich and poor in sterols and tocopherols.Type: GrantFiled: December 24, 2010Date of Patent: February 14, 2017Assignee: AIR LIQUIDE GLOBAL E&C SOLUTIONS GERMANY GMBHInventors: Juergen Gabor, Steffen Reichwein
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Patent number: 9441257Abstract: A method for producing fermented edible plants alone or a mixture of edible plants and edible animals including the steps of: producing crushed edible plants or edible animal/plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal/plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal/plants for 3 to 8 days to produce first fermented edible plants or edible animal/plants; and inoculating the first fermented edible plants or edible animal/plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal/plants for 6 to 12 days to produce second fermented edible plants or edible animal/plants. Further, adding the fermented edible plants or edible animal/plants produced by the above-described method into foods can provide storage stability, increase bioavailability, and improve flavor.Type: GrantFiled: May 6, 2009Date of Patent: September 13, 2016Assignee: PHARVIS R&D KOREA CO., LTD.Inventors: Joo Chae Choi, Jun Han Choi, Seung Han Choi
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Patent number: 9211032Abstract: The invention relates to a method for producing foamed milk. The method comprises passing milk from a bag-in-box container 1 through a conduit 3 by means of a pump 4 and heating the milk by passing it through a continuous-flow heater 5. At the end of the conduit 3, the milk is whipped to foam by an impeller in a mixer bowl. The invention also relates to a system for producing foamed milk. The system comprises a conduit 3, a heater 5, a pump 4 and a mixer bowl 7 with an impeller 8.Type: GrantFiled: June 15, 2010Date of Patent: December 15, 2015Assignee: CREM INTERNATIONAL AKTIEBOLAGInventors: Peter Larson, Patrik Olsson Stridsberg