Patents Examined by Assaf Zilbering
-
Patent number: 9220281Abstract: Disclosed are hydrated fat piece compositions along with various methods of making hydrated fat piece compositions. Also disclosed are dough compositions and baked articles made using the hydrated fat piece compositions of the invention.Type: GrantFiled: June 9, 2009Date of Patent: December 29, 2015Assignee: General Mills, Inc.Inventors: David W. Plank, Braden J. Erickson, Alan A. Oppenheimer, Jon D. (Duke) Seibold, Michael A. Staeger
-
Patent number: 9204660Abstract: A feed additive composition includes a protective agent, lecithin in an amount of 0.05 to 6% by weight relative to a total weight of the composition, a basic amino acid in an amount of at least 40% by weight and less than 65% by weight relative to the total weight of the composition, and water. A method of producing a feed additive composition includes preparing a molten mixture of at least one protective agent, lecithin and at least one basic amino acid, and solidifying the molten mixture by immersing the molten mixture in water or an aqueous liquid. The protective agent includes hydrogenated vegetable oils and/or hydrogenated animal oils having melting points of greater than 50° C. and less than 90° C.Type: GrantFiled: October 1, 2010Date of Patent: December 8, 2015Assignee: AJINOMOTO CO., INC.Inventors: Hidetsugu Nakazawa, Hiroyuki Sato, Yuki Miyazawa, Susumu Shibahara, Sachiko Oka, Yumi Goto
-
Patent number: 9192593Abstract: An amino-acid containing composition for inhibiting accumulation of fat, containing leucine in an amount of 33 to 67% by weight and threonine in an amount of 33 to 67% by weight, in terms of free amino acids thereof, based on whole amino acids.Type: GrantFiled: August 30, 2007Date of Patent: November 24, 2015Assignee: Ajinomoto Co., Inc.Inventors: Yuri Hirabayashi, Hitoshi Murakami, Hisamine Kobayashi
-
Patent number: 9173420Abstract: A food additive composition for ruminants of the dispersion type and a method of continuously producing the same. This food additive composition for ruminants, which contains 40% by weight or more but less than 65% by weight of a basic amino acid and has rumen bypass properties, is formulated into granules in an arbitrary shape which are scarcely classified when added to a silage or another feed. Thus, attempts have been made to develop a method of producing granules by which the milk yield of a lactation cow can be increased. Namely, it is intended to provide a food additive composition for ruminants which contains at least one protecting agent selected from among a hardened vegetable oil and a hardened animal oil having a melting point higher than 50° C. but lower than 90° C., 0.05 to 6% by weight of lecithin, water and 40% by weight or more but less than 65% by weight of a basic amino acid.Type: GrantFiled: December 10, 2012Date of Patent: November 3, 2015Assignee: Ajinomoto Co., Inc.Inventors: Hidetsugu Nakazawa, Hiroyuki Sato, Yuki Miyazawa, Susumu Shibahara, Sachiko Oka, Yumi Goto
-
Patent number: 9161553Abstract: A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the treated oil in the presence of an enzymatic catalyst for interesterification.Type: GrantFiled: June 28, 2011Date of Patent: October 20, 2015Assignee: Loders Croklaan B.V.Inventors: Thomas Louis François Favre, Krishnadath Bhaggan
-
Patent number: 9149059Abstract: A method of processing food elements of plant tissue having a cellular structure with substantial starch content comprising arranging the food elements in an aqueous liquid and applying acoustic energy with a selected frequency energy and time profile to modify the cellular structure of a surface portion of the food elements by removing components from the cellular structure and establishing a pectin based surface portion surrounding a core portion and adapted to act as a barrier in a high temperature subsequent cooking process, the modified cellular structure providing for a relatively low moisture surface portion to be established and maintained and moisture to be substantially retained in the core portion after subsequent cooking processes.Type: GrantFiled: September 20, 2006Date of Patent: October 6, 2015Assignee: Simplot Australia Pty LimitedInventors: Franca Curulli, Mario Klingler, Raymond Frank Mawson, Prayouth Suwanchewakorn
-
Patent number: 9109239Abstract: Methods and compositions for the production of food compositions, oils, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Microalgal cells containing exogenous genes encoding, for example, a lipase, a sucrose transporter, a sucrose invertase, a fructokinase, a polysaccharide-degrading enzyme, a keto acyl-ACP synthase enzyme, a fatty acyl-ACP thioesterase, a fatty acyl-CoA/aldehyde reductase, a fatty acyl-CoA reductase, a fatty aldehyde reductase, a fatty aldehyde decarbonylase, and/or an acyl carrier protein are useful in manufacturing food compositions, and transportation fuels such as renewable diesel, biodiesel, and renewable jet fuel, as well as oleochemicals such as functional fluids, surfactants, soaps and lubricants.Type: GrantFiled: October 11, 2012Date of Patent: August 18, 2015Assignee: Solazyme, Inc.Inventors: Scott Franklin, Aravind Somanchi, Janice Wee, George Rudenko, Jeffrey L. Moseley, Walt Rakitsky
-
Patent number: 9095152Abstract: This invention generally relates to a method for efficiently disinfecting, sterilizing, and packaging produce so that it is Ready-To-Eat by a consumer. The claimed method removes dirt, soil, pathogens, and renders produce with a longer shelf life. The claimed method is a multi-step sanitizing process that is designed to not cause bruising or other physical harm to produce. Ultimately, this method yields produce disinfected, packaged, and ready-for-sale on the market shelf.Type: GrantFiled: September 12, 2012Date of Patent: August 4, 2015Assignee: Munger Bros., LLCInventor: Kewel Munger
-
Patent number: 9044021Abstract: A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavor.Type: GrantFiled: September 29, 2006Date of Patent: June 2, 2015Assignee: FGF BRANDS INC.Inventors: Sam Ajmera, John Gordon, Dragan Janus
-
Patent number: 9044023Abstract: A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavor.Type: GrantFiled: March 4, 2011Date of Patent: June 2, 2015Assignee: FGF BRANDS INC.Inventors: Sam Ajmera, John Gordon, Dragan Janus
-
Patent number: 9005687Abstract: A method for reducing the amount of beverage soluble metal ions in a diatomaceous earth filter aid is disclosed. The beverage soluble metal ions can be copper and/or iron. In the method, the diatomaceous earth filter aid is contacted with a hop compound selected from iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, and beta-acids. The diatomaceous earth filter aid can also be contacted with and an acid other than the hop compound such as phosphoric acid. The iso-alpha-acids, dihydroiso-alpha-acids, tetrahydroiso-alpha-acids, hexahydroiso-alpha-acids, alpha-acids, or beta-acids bind the copper and iron metal ions and/or change the form of copper and iron in diatomaceous earth so the copper and iron are rendered substantially insoluble in a beverage such as beer. A method for filtering a beverage using the treated diatomaceous earth filter aid is also disclosed.Type: GrantFiled: March 15, 2010Date of Patent: April 14, 2015Assignee: MillerCoors LLCInventors: Patrick L. Ting, Fran L. Saunders, Rhonda M. Dannenberg, Jacqueline A. Laumann, John T. Eplett, III, Gregory P. Casey, David S. Ryder
-
Patent number: 8999409Abstract: The invention relates to an animal feed for dogs or cats based on animal tissue, water, and hydrocolloid as a thickener, wherein the animal feed includes a water content of at least 80% by weight, preferably at least 85% by weight. According to the invention, said feed is liquid at room temperature, has a fat content at least 1% by weight and less than 5% by weight, and is packed in a tubular bag, wherein the top side and the bottom side thereof are welded at a welding surface at a front end and back end of the tubular bag, and a designed fracture point for tearing open the bag is provided at the front end in the welding surface.Type: GrantFiled: May 21, 2010Date of Patent: April 7, 2015Assignee: Growth Finance Plus AGInventor: Helmut Deuerer
-
Patent number: 8993017Abstract: The present invention relates to animal food products and methods of producing thereof. The methods of the present invention comprise mixing a binding agent with feed meal at a temperature of between about 10° C. and about 70° C. to produce a mash, passing the mash through an extruder to form an animal feed product, and drying the animal feed product. In certain embodiments, the temperature of the meal, mash and final product is kept at 70° C. or below.Type: GrantFiled: December 18, 2009Date of Patent: March 31, 2015Assignees: Hill's Pet Nutrition, Inc., Kansas State University Research FoundationInventors: Xiuzhi Susan Sun, Jihong Li, Pavinee Chinachoti, Luis J. Montelongo
-
Patent number: 8980349Abstract: The present invention is directed to a process for preparing a food product having a casing, the process comprising the step of applying a casing paste comprising alginate and a sparingly soluble calcium salt by co-extrusion to the exterior of a material to be cased to form a co-extruded product, and contacting the co-extruded product with a solution comprising calcium ions, thereby causing the alginate to gel.Type: GrantFiled: June 19, 2009Date of Patent: March 17, 2015Assignee: FMC CorporationInventors: Helge Henrik Nielsen, Nicola Jane Wells
-
Patent number: 8980354Abstract: A process for making a frozen confectionery product by providing a mold with closed and opened ends in a refrigerated environment, filling the mold with a liquid mix to form a shell, removing non-solidified liquid mix from the mold, pressure-filling the shell in the mold with a frozen confection, inserting a stick in the frozen confection, removing the product from the mold and packing the resulting product. In such process, inclusions may be homogeneously distributed in the liquid mix or in the frozen confection or can be accumulated on the top of the frozen confection after filling the mold. The resulting product, a molded ice confectionery stick bar, is also an embodiment of the invention.Type: GrantFiled: November 20, 2006Date of Patent: March 17, 2015Assignee: Nestec S.A.Inventors: Ginette A. Harlaux-Pasquier, Francis V. Bertrand, Loic Beucher
-
Patent number: 8974847Abstract: [Object] To provide a food product that exhibits excellent solubility, such as solid milk. [Means] The above purpose is achieved by a food product having a top surface (4) including a flat area (2); a bottom surface (8) including a flat area (6) parallel to the flat area (2) on the top surface; and a recess (10) formed on the top surface (4) and a recess (12) formed on the bottom surface (8), wherein when the food product has both the recess (10) formed on the top surface (4) and the recess (12) formed on the bottom surface (8), the total of the largest depth du (14) of the recess (10) on the top surface and the largest depth dd (16) of the recess (12) on the bottom surface is 30% or larger of the thickness w (18) of the food product.Type: GrantFiled: October 17, 2007Date of Patent: March 10, 2015Assignee: Meiji Co., Ltd.Inventors: Ikuru Toyoda, Kazumitsu Ohtsubo
-
Patent number: 8968808Abstract: A method of processing a belly for pre-cooked bacon includes injecting a belly with 1 to 3% by green weight of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly. The injected belly is tumbled under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly. The tumbled belly is molded in a mold and then frozen in the mold to create a hardened belly. The hardened belly is removed from the mold to create a molded belly. The molded belly is sliced to create belly slices, and the belly slices are cooked.Type: GrantFiled: May 4, 2009Date of Patent: March 3, 2015Assignee: Hormel Foods CorporationInventors: Gale F. Kunert, Steven C. Wobschall, John K. Buckles
-
Patent number: 8945651Abstract: The present invention relates to a process of producing Maillard flavor preparation, such as process flavors, comprising heating a combination of a carbohydrate source and a nitrogen source in a continuous liquid phase containing at least 10 wt % of an ?-hydroxycarboxylic acid component selected from the group of ?-hydroxycarboxylic acids according to the following formula (I): R1—CR2(OH)—COOH salts of these acids and combinations thereof. It was found that the flavor preparations so obtained exhibit unique flavor profiles, making them particularly suitable for use in foodstuffs, beverages, pharmaceutics, tobacco products and oral care products.Type: GrantFiled: April 6, 2005Date of Patent: February 3, 2015Assignee: Givaudan Nederland Services B.V.Inventors: Jan Visser, Harry Renes, Chris Winkel, Caroline de Lamarliere
-
Patent number: 8936822Abstract: The present invention relates to a process for manufacturing an animal feed or a foodstuff, comprising the steps of (i) preparing at least one first stream of material and at least one second stream of material, (ii) dispersing the second stream of material in the first stream of material in a laminar fashion in a device for at least partially incompletely blending the first and second streams of material, so that the second stream of material is distributed in the first stream of material preferably in the form of droplets ranging in size from 0.3 mm to 8 mm, (iii) discharging the first stream of material containing the second stream of material in the form of droplets through a nozzle, and (iv) solidifying the first stream of material containing the second stream of material in the form of droplets.Type: GrantFiled: June 20, 2007Date of Patent: January 20, 2015Assignee: Mars, Inc.Inventor: Johannes P. Schlebusch
-
Patent number: 8920862Abstract: The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifier. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like.Type: GrantFiled: June 22, 2009Date of Patent: December 30, 2014Assignee: Nestec SAInventors: Laurent Sagalowicz, Tomas Davidek, Florian Viton, Haiqing Yu, Martin Leser