Patents Examined by Tynesha L McClain-Coleman
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Patent number: 11147286Abstract: The present invention relates to a foaming aid and the processes of preparing the same from a coffee extract. The present invention further relates to the use of the foaming aid in the preparation of a beverage including a coffee product such as a as a soluble coffee product. In particular the present invention relates a coffee product, such as a soluble coffee product, that generates stable espresso-type foam or crema upon reconstitution.Type: GrantFiled: December 23, 2013Date of Patent: October 19, 2021Assignee: Societe des Produits Nestle S.A.Inventors: Valerie Martine Jeanine Leloup, Federico Mora, Eric Dossin, Philippe Montavon
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Patent number: 11058135Abstract: Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.Type: GrantFiled: May 23, 2016Date of Patent: July 13, 2021Assignee: Cargill, IncorporatedInventors: Ben Alexandre, Catharina Hillagonda Homsma, Linsen Liu, Brian Surratt, Joël René Pierre Wallecan
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Patent number: 10952444Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.Type: GrantFiled: March 28, 2014Date of Patent: March 23, 2021Assignee: The Hillshire Brands CompanyInventors: Timothy A. Stubbs, Kent M. Bearson, Paul H. Bernthal, Dejing Fu, John Dow Harris, Jr., Kristina J. Phipps, Barbara K. Schmitt, Glenn Wille
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Patent number: 10849334Abstract: Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid.Type: GrantFiled: February 1, 2013Date of Patent: December 1, 2020Assignee: Koninklijke Douwe Egberts B.V.Inventors: Anthony William Criezis, Bruce Edward Campbell, Lisa Ann Dierbach, Jennifer Louise Kimmel, Timothy David Knight, Joseph Michael Schuerman
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Patent number: 10834935Abstract: Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.Type: GrantFiled: August 9, 2012Date of Patent: November 17, 2020Assignee: KONINKLIJKE DOUWE EGBERTS B.V.Inventors: Anthony William Criezis, Bruce Edward Campbell, Lisa Ann Dierbach, Jennifer Louise Kimmel, Timothy David Knight, Joseph Michael Schuerman
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Patent number: 10745286Abstract: Anticaking agents for inhibiting or preventing caking of inorganic salt granules are provided. The anticaking agents comprise a coordination complex of iron and a salt anion of an organic acid, wherein the salt anion is selected from the group consisting of malate, polyacrylate, diphosphonate, and mixtures thereof. Free-flowing, solid salt compositions resistant to caking are also described herein, along with methods of melting ice and/or snow on a surface or inhibiting the accumulation or formation of ice and/or snow on a surface, and methods of preventing or inhibiting caking of solid inorganic salt granules.Type: GrantFiled: September 4, 2013Date of Patent: August 18, 2020Assignee: Compass Minerals America Inc.Inventors: Geoffrey A. Brown, Joshua M. Shipman
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Patent number: 10357051Abstract: A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm relies upon performing a series of differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains, followed by a re-shaping operation to compress the oat grains but not the foreign grains. Thereafter, the compressed oat grains are separated from the foreign grains to establish the gluten-free oats. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products.Type: GrantFiled: November 9, 2012Date of Patent: July 23, 2019Assignee: General Mills, Inc.Inventors: Philip K Zietlow, Daniel J Winderl, Jay Romsa, Kara M Hobart, John M Hellweg, Troy D Bierbaum
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Patent number: 10264804Abstract: A grain-based, soft and creamy food filling that is heat-stable is provided. By one approach, the grain-based food filling may include a continuous lipid phase and a dispersed solid including a grain-derived component.Type: GrantFiled: October 19, 2010Date of Patent: April 23, 2019Assignee: Intercontinental Great Brands LLCInventors: Vani Vemulapalli, Jan Karwowski, Edward C. Coleman
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Patent number: 10258057Abstract: Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.Type: GrantFiled: August 23, 2012Date of Patent: April 16, 2019Assignee: Kraft Foods Group Brands LLCInventors: Kathryn J. Horan, Chad Galer, Paul V. Gass, Aaron Steven Handrick, John A. Hirschey, Brian E. LeVine, Divya S. Reddy, Carolyn J. Trinka
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Patent number: 9854819Abstract: This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such as doughnuts. Also provided is a method for using the composition as a flat icing and as a glaze.Type: GrantFiled: December 17, 2007Date of Patent: January 2, 2018Assignee: Rich Products CorporationInventor: Elsie DeJesus-Gaite