Patents Examined by Jeanette Hunter
  • Patent number: 5569480
    Abstract: A composition which is suitable for use as a replacement for gum arabic in foodstuff applications, the replacement is a combination of hydroxypropylated starch and hydrolysed collagen.
    Type: Grant
    Filed: March 30, 1995
    Date of Patent: October 29, 1996
    Assignee: Cerestar Holding B.V.
    Inventors: Valere L. M. P. De Coninck, Freddy M. L. van der Schueren
  • Patent number: 5567450
    Abstract: A process for manufacturing gum base that involves forming a pre-blend having a viscosity less than 2.times.10.sup.6 cps where the pre-blend contains certain liquefiable gum base ingredients and certain dry powder ingredient(s). The pre-blend is transferred to a different mixer and then blended with elastomeric gum base components.
    Type: Grant
    Filed: June 7, 1995
    Date of Patent: October 22, 1996
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Edward J. Zuromski, James H. Campbell, George E. Yurish, Dinah Diaz
  • Patent number: 5567467
    Abstract: A soft candy is disclosed, which comprises erythritol, a sugar or a sugar alcohol other than erythritol, a fat and an emulsifier. A process for producing a soft candy is also disclosed, which comprises concentrating a mixture of erythritol with a sugar or a sugar alcohol other than erythritol and water by heating, adding a fat, in which an emulsifier has been dispersed, thereto and homogeneously kneading the resulting mixture. The soft candy of the present invention comprising erythritol as the main sweetening component is not coarse but smooth in texture. In addition, it is low-caloric and low-corrosive compared with the existing ones containing sucrose.
    Type: Grant
    Filed: April 4, 1995
    Date of Patent: October 22, 1996
    Assignee: Nikken Chemicals Company, Limited
    Inventors: Tsutomu Kondou, Akifumi Yuki
  • Patent number: 5562939
    Abstract: A method for suspending inclusions in an acidic or alcoholic liquid composition is provided. The method includes the steps of preparing a pre-gel solution including gellan gum in water, providing a liquid composition having inclusions, and incorporating the pre-gel solution into the liquid composition. Alternatively, the liquid composition can be provided without inclusions and the inclusions may be added after the pre-gel solution is incorporated into the liquid composition. Upon standing, the pre-gel solution will cause the inclusions to suspend in the liquid composition. Acidic or alcoholic liquid compositions having suspended particulates or inclusions are also provided.
    Type: Grant
    Filed: January 27, 1995
    Date of Patent: October 8, 1996
    Assignee: Bush Boake Allen Inc.
    Inventor: James A. Lewis
  • Patent number: 5556652
    Abstract: Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbed or adsorbed onto a non-fat solid substrate and incorporated into a saccharide based matrix and flash flow processed. The delivery systems may be added to chewing gum and confectionery products, as well as other pharmaceutical and comestible preparations.
    Type: Grant
    Filed: August 5, 1994
    Date of Patent: September 17, 1996
    Assignee: Fuisz Technologies Ltd.
    Inventors: Subraman R. Cherukuri, Gerald E. Battist, Jose F. Zamudio-Tena
  • Patent number: 5556653
    Abstract: Ice confection and couverture are co-extruded with the ice confection from a first volume and supercooled couverture extruded from a second volume thermally separated from the central volume to contact a surface of the ice confection. Preferably the extrusion volumes have cylindrical geometry to provide a layer of couverture enveloping the ice confection.
    Type: Grant
    Filed: March 24, 1995
    Date of Patent: September 17, 1996
    Assignee: Good Humor-Breyers Ice Cream, Division of Conopco, Inc.
    Inventor: Gary N. Binley
  • Patent number: 5552163
    Abstract: Improved gum base and chewing gum made therefrom. The gum base includes non-soy lecithin. The non-soy lecithin may be either in a liquid state or powder form.
    Type: Grant
    Filed: May 5, 1995
    Date of Patent: September 3, 1996
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Scott E. Hartman, Archie L. Hightower
  • Patent number: 5547697
    Abstract: The invention relates to zero fat whipped frozen dessert products. Such products can be regarded as a low calorie alternative for ice cream. More in particular, the invention relates to zero fat whipped frozen dessert products having improved melting properties. Products showing a controlled melting behavior were obtained by using a specific emulsifier blend.
    Type: Grant
    Filed: January 23, 1995
    Date of Patent: August 20, 1996
    Assignee: Unilever Patent Holdings B.V.
    Inventors: Michael H. Lipsch, Marinus J. Van Beek, John S. Fung Kon Yin
  • Patent number: 5547689
    Abstract: The subject of the invention is a novel chewing-gum composition of improved organoleptic quality.This composition contains maltitol particles of purity greater than 95%, which are distributed within the composition such that at least 50% of them are smaller than 90 microns in size.The invention also relates to a process for the preparation of such a composition and the use of a pulverulent maltitol having very specific properties.
    Type: Grant
    Filed: January 31, 1995
    Date of Patent: August 20, 1996
    Assignee: Roquette Freres
    Inventors: Guillaume Ribadeau-Dumas, Fr ed eric Bouvier, Michel Serpelloni
  • Patent number: 5545415
    Abstract: Chewing gum containing gum base, powdered erythritol, flavor and less than 2% moisture has an improved shelf life, i.e., does not absorb significant amounts of water from the atmosphere to soften with age, or give off significant amounts of water to the atmosphere to harden or stiffen with age.
    Type: Grant
    Filed: December 30, 1993
    Date of Patent: August 13, 1996
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Henry T. Tyrpin, Kevin B. Broderick, David W. Record
  • Patent number: 5543424
    Abstract: The present invention concerns a smoking substitute composition wherein nicotine is the form of an inclusion complex between nicotine and a cyclodextrincompound.
    Type: Grant
    Filed: October 19, 1995
    Date of Patent: August 6, 1996
    Assignee: Pharmacia AB
    Inventors: Thommy Carlsson, Sven B. Andersson
  • Patent number: 5538745
    Abstract: A dairy case confection and a process of producing a frozen dairy case confection by mixing together a solid or semi-solid aerated composition comprising protein and ice crystals and particles having a hydrophilic core encapsulated in a hydrophobic coating at a temperature wherein there is substantially no melting of the ice crystals.
    Type: Grant
    Filed: February 21, 1995
    Date of Patent: July 23, 1996
    Assignee: Dove International - Division, Mars, Incorporates
    Inventors: Uwe Tapfer, Malcolm Austin
  • Patent number: 5538749
    Abstract: A soup concentrate to be mixed with hot water to produce a soup product comprising a combination of a cooked starch slurry, a raw starch and at least one of food particles, flavoring and spices. The soup concentrate has Bostwick Value of between about 0.5 and about 5.0 cm at 40.degree. F. to enable it to be mixed in and dispensed from a machine.
    Type: Grant
    Filed: July 9, 1993
    Date of Patent: July 23, 1996
    Assignee: H. J. Heinz Company
    Inventor: James L. Shimp
  • Patent number: 5538741
    Abstract: A sugarless non-tack chewing gum having excellent cohesive properties and flavor is prepared using a non-tack gum base which is typically less cohesive or even crumbly. The lack of cohesiveness in the gum base is overcome by adding, to the chewing gum, a syrup blend including glycerin with evaporated hydrogenated starch hydrolysates and water. The syrup blend is preferably prepared by coevaporating a mixture of glycerin with a conventional aqueous hydrogenated starch hydrolysate solution, in order to remove much of the water. The syrup blend acts as a binder for the gum base and chewing gum ingredients without causing the gum to adhere to teeth and dentures.
    Type: Grant
    Filed: December 22, 1994
    Date of Patent: July 23, 1996
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Lindell C. Richey, Michael R. Dzija
  • Patent number: 5536511
    Abstract: A chewing gum product comprises a gum pellet covered by a hard coating containing erythritol and xylitol. The coating may be a homogeneous material built up of layers from a single coating syrup containing erythritol and xylitol. The syrup preferably contains, on a solids basis, a blend of about 5% to about 95% erythritol and about 5% to about 95% xylitol. The coating is particularly useful in making sugarless gum products.
    Type: Grant
    Filed: May 8, 1995
    Date of Patent: July 16, 1996
    Assignee: Wm. Wrigley Jr. Company
    Inventor: Robert J. Yatka
  • Patent number: 5536510
    Abstract: Chewing gum compositions including a liquid dispersion containing aspartame and methods of making the compositions are disclosed. The liquid dispersion contains at least 20% aspartame, and preferably contains about 50% aspartame and about 50% water.
    Type: Grant
    Filed: December 29, 1994
    Date of Patent: July 16, 1996
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Henry T. Tyrpin, Kevin B. Broderick
  • Patent number: 5534286
    Abstract: The invention is a fat-free spread composition comprising water, non-gelling starch, gelling salt, nonfat milk solids, and gellan gum. The composition includes the following weight ratio amounts of ingredients:81-95.9% water2-11% non-gelling starch1-3% gelling salt1-3% nonfat milk solids0.1-1.0% gellan gum.
    Type: Grant
    Filed: June 1, 1994
    Date of Patent: July 9, 1996
    Assignee: Monsanto Company
    Inventors: William F. Chalupa, George R. Sanderson
  • Patent number: 5534272
    Abstract: A chewing gum containing an appetite suppressant quantity of chromic picolinate.
    Type: Grant
    Filed: January 3, 1995
    Date of Patent: July 9, 1996
    Assignee: Bernstein Brothers Marketing Corp.
    Inventor: Richard Bernstein
  • Patent number: 5532017
    Abstract: The present invention is directed to a marshmallow product having melt resistant properties when heated. The marshmallow confection contains corn syrup, sugar, dextrose, water, starch, gelatin, microcrystalline cellulose and a phosphate salt. The marshmallow confection product has a predetermined ratio of corn starch to microcrystalline cellulose to provide the melt resistant properties of the marshmallow confection.
    Type: Grant
    Filed: November 14, 1994
    Date of Patent: July 2, 1996
    Assignee: Favorite Brands International, Inc.
    Inventors: Lisa T. O'Donnell, Ralph S. Wirebaugh
  • Patent number: 5532019
    Abstract: A method of making stable, low-calorie emulsion-type dressings wherein the triglyceride oil is replaced wholly or partially with an edible, wholly or partially nondigestible, low-calorie polyol fatty acid polyester is provided. A preemulsion containing at least a portion of the polyol fatty acid polyester, preferably sucrose fatty acid polyester, is prepared in a thickened gum solution. The preemulsion is then combined with the remaining ingredients. Stable mayonnaise-type products can be prepared containing about 40 to 60 weight percent polyol fatty acid polyesters. By incorporating a starch, viscous salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters can be prepared. The mayonnaise-type products can be used as a base for pourable salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters.
    Type: Grant
    Filed: June 5, 1995
    Date of Patent: July 2, 1996
    Assignee: Kraft Foods, Inc.
    Inventors: Mark S. Miller, Kevin J. Surber