Patents Examined by Jenna A Watts
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Patent number: 11968992Abstract: The present invention relates to a method for making and the composition of a non-dairy yogurt made from green banana flour, without the use of milk or soy products. The non-dairy yogurt has improved taste, texture and sensory characteristics compared to commercial non-dairy yogurts currently on the market.Type: GrantFiled: December 23, 2021Date of Patent: April 30, 2024Assignee: International Agriculture Group, LLCInventors: Maurice Moragne, Humberto Wedderburn Morales, David H. Skea, Julio Cesar Vasquez
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Patent number: 11957146Abstract: The present invention relates to amorphous particles comprising sugar and a bulking agent, having a closed porosity of lower than 20%. Further aspects of the invention relate to a food product comprising the amorphous particles; a process of making the amorphous particles and a fat based confectionery product containing them; and the use of the amorphous particles as bulk sugar replacers in food products such as fat based confectionery products for example, chocolate.Type: GrantFiled: December 6, 2019Date of Patent: April 16, 2024Assignee: Societe des Produits Nestle S.A.Inventors: Julien Doebelin Esquitino, Laurent Forny, Benjamin Jean Didier Le Reverend, Vincent Daniel Maurice Meunier
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Patent number: 11952403Abstract: A powdered wheat protein that can achieve both a high dough-formation speed and a high bulk density is obtained by drying a pasty raw material formed by kneading a wheat protein, an acid, and water, by flash drying or freeze drying.Type: GrantFiled: March 6, 2018Date of Patent: April 9, 2024Assignee: GLICO NUTRITION CO., LTD.Inventors: Tahiro Hirose, Koichiro Kinoshita, Tetsuya Murakami
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Patent number: 11937609Abstract: A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough.Type: GrantFiled: April 11, 2019Date of Patent: March 26, 2024Assignee: Novozymes A/SInventors: Irina Victorovna Matveeva, Umut Köroglu, Henrik Lundkvist, Silvia Strachan, Hasim Sinik
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Patent number: 11925181Abstract: A making method of meal replacement bread is provided, which is based on hypoglycemic function of black fungus polysaccharide and yam polysaccharide, and uses ?-amylase inhibition rate as a measurement index. Five single-factor experiments are designed with an addition of composite polysaccharide, buckwheat flour, butter, cream cheese and milk respectively, to screen out the best addition of each nutrient and provide a making recipe of the hypoglycemic meal replacement bread with high nutrition.Type: GrantFiled: October 27, 2022Date of Patent: March 12, 2024Assignee: Zhejiang Wanli UniversityInventor: Chunbo Song
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Patent number: 11882845Abstract: The present invention provides various whey protein compositions as nutritional formulations suitable for use as ready-to-use liquid compositions that are shelf-stable and contains high level of intact whey protein content. The present invention further provides the methods of making such compositions.Type: GrantFiled: January 6, 2022Date of Patent: January 30, 2024Assignee: Societe des Produits Nestle S.A.Inventors: Marie-Louise Mateus, Pascaline Hoebler, Nicolas Auriou, Peter Fankhauser
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Patent number: 11882862Abstract: The coating can have a low-sweetness perception. During manufacturing and processing, the coating maintains a flowability to allow a glaze state of the coating to be applied to a food. Upon cooling, the glaze state of the coating forms a glass state that provides a low-sweetness impact which facilitates application of savory taste perceptions.Type: GrantFiled: September 19, 2022Date of Patent: January 30, 2024Assignee: Conagra Foods RDM, Inc.Inventors: Michael Jensen, Jenny Viviana Bermudez Lopez, Kirsten Fletter, Jacqueline Mathews, Clinton L. Johnson
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Patent number: 11871761Abstract: A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.Type: GrantFiled: February 3, 2023Date of Patent: January 16, 2024Assignee: Cargill, IncorporatedInventors: Jeroen De Paepe, Serpil Metin, Paul Raymond Smith, Sarah Veelaert
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Patent number: 11871763Abstract: Lower calorie multiphase foodstuffs comprising oligosaccharides, or mixtures thereof, with a perceived sweetness to humans that is at least as sweet as a higher calorie foodstuff are provided herein.Type: GrantFiled: June 10, 2022Date of Patent: January 16, 2024Assignee: CAMBRIDGE GLYCOSCIENCE LTDInventor: Thomas J. Simmons
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Patent number: 11864566Abstract: The present invention relates to a plant-based frozen confection comprising: fat in an amount of 1 to 15 wt %; sugars in an amount of 10 to 30 wt %; and pulse protein in an amount of 0.4 to 10 wt %; wherein the pulse protein comprises soy protein and fava bean protein in a weight ratio of 1:1 to 1:4.Type: GrantFiled: March 2, 2021Date of Patent: January 9, 2024Assignee: Conopco, Inc.Inventor: Derrick Anthony Fondaco
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Patent number: 11864565Abstract: The invention relates to an apparatus (1) for making a frozen confectionery product (3) by rotary vertical extrusion into a container (2), said apparatus comprising a nozzle (3) comprising a frozen confectionery passage (4) with one inlet port (5) and a single outlet port (6) having an elongated cross-section, two coating passages (7) with two coating inlet ports (8) and two corresponding coating outlet ports (9) having elongated cross-sections, wherein the frozen confectionery passage inlet port (5) and the single elongated outlet port (6) are joined by a funnel passage (10) expanding at an angle of at least 35-25°, preferably 32-27°, relative to the flow direction in the nozzle (3) and a land length passage (11) having walls parallel to the flow direction of the nozzle, and wherein the coating outlet ports (9) are positioned on the inside walls of the land length passage (11) upstream of the frozen confectionery outlet port (6) and extends in parallel to the frozen confectionery outlet port (6), so as to foType: GrantFiled: December 7, 2018Date of Patent: January 9, 2024Assignee: Societe des Produits Nestle S.A.Inventor: Sanjay Gupta
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Patent number: 11856959Abstract: Sourdough with a pH of between 3 and 6, an acetic acid content of less than 2,000 ppm, a lactic acid content of less than 8,000 ppm, a yeast content in log(CFU)/g of between 7 and 9, a lactic acid bacteria content in log(CFU)/g of between 8 and 10 and a growth measurement in cm in excess of 2 after five hours, which, when used in bakery, gives a cooked bread with a specific volume which is at least equal to 3 cm3/g.Type: GrantFiled: January 31, 2019Date of Patent: January 2, 2024Inventor: Pascal Philibert
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Patent number: 11812889Abstract: The present invention discloses a beverage displaying a printed design image upon a foamed portion of the beverage. The invention further discloses a device and method for same. In the invention, an automated printer is used, comprising a movable printing head, loaded with an edible liquid ink, to print a design of interest upon the beverage foam. In some embodiments, the beverage is coffee and the liquid ink is a second coffee essence. The invention additionally discloses business methods comprising printing an advertisement upon a foamed portion of a beverage, or selling a beverage displaying a printed image upon a foamed portion of the beverage.Type: GrantFiled: October 25, 2020Date of Patent: November 14, 2023Assignee: RIPPLES LTDInventors: Danny Lavie, Eyal Eliav
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Patent number: 11812771Abstract: Stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.Type: GrantFiled: January 10, 2022Date of Patent: November 14, 2023Assignee: PURECIRCLE SDN BHDInventor: Avetik Markosyan
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Patent number: 11812754Abstract: The present invention relates to a composition comprising a dispersion of dietary fibre particles in fat. In particular, a composition wherein the dietary fibre particles comprise water. Further aspects of the invention include the use of the composition to reduce saturated fatty acid content, a process for preparing the composition and a food product.Type: GrantFiled: August 10, 2018Date of Patent: November 14, 2023Assignee: Societe des Produits Nestle S.A.Inventors: Fabiola Dionisi, Isabel Fernandez Farres, Lennart Fries, Sanyasi Gaddipati, Zeynel Deniz Gunes, Christian Kjolby, Christoph Thomas Reh, Laurent Sagalowicz
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Patent number: 11785969Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.Type: GrantFiled: September 8, 2021Date of Patent: October 17, 2023Assignee: Soluble Technologies Group, LLCInventors: Joseph A. Ackilli, Harry H. Topalian, Ken Hersh
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Patent number: 11779042Abstract: A composition comprising at least about 25% of a fiber component, by weight of the composition, provides a safe and effective amount of fiber component to a user. A method of producing such a composition is provided. Additionally a method of providing a safe and effective amount of fiber component to a user is provided.Type: GrantFiled: October 15, 2018Date of Patent: October 10, 2023Assignee: The Procter & Gamble CompanyInventors: Kristin Rhedrick Williams, Hing C. Tse, Daren K. Anness
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Patent number: 11779035Abstract: The present invention relates to a low-calorie beverage having excellent sensory properties and sweetness, and more particularly, to a beverage containing allulose as a sweetener.Type: GrantFiled: November 27, 2018Date of Patent: October 10, 2023Assignee: SAMYANG CORPORATIONInventors: Tae-Chul Han, Bong Chan Kim, Yong-In Kim, Il Seo, Seung Mi Lee, Su Youn Lim, Hye Jin Lim
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Patent number: 11766054Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.Type: GrantFiled: March 16, 2023Date of Patent: September 26, 2023Assignee: SOLUBLE TECHNOLOGIES GROUP, LLCInventors: Joseph A. Ackilli, Harry H. Topalian, Ken Hersh
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Patent number: 11766053Abstract: Rapidly dissolving flavoring composition concentrates are provided. The flavoring composition concentrates have a flavor, a solvent system, a flavor carrier system, and a densifier. The densifier is an acid modifier present in an amount such that it optimizes the rate of dispersion of the concentrate in water.Type: GrantFiled: March 16, 2023Date of Patent: September 26, 2023Assignee: SOLUBLE TECHNOLOGIES GROUP, LLCInventors: Joseph A. Ackilli, Harry H. Topalian, Ken Hersh