Patents Issued in October 31, 2019
  • Publication number: 20190327977
    Abstract: The present disclosure relates to the use of a cpcR regulator gene, which directs the expression of promoters of genes encoding Cry proteins, for reducing the sporulation of a strain of Bacillus thuringiensis, new recombinant strains of Bacillus thuringiensis and uses thereof as biopesticide.
    Type: Application
    Filed: January 5, 2018
    Publication date: October 31, 2019
    Applicants: INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE, Institute of Plant Protection, Chinese Academy of Agricultural Sciences
    Inventors: Didier Lereclus, Leyla Slamti, Fu Ping Song, Chao Deng, Jie Zhang
  • Publication number: 20190327978
    Abstract: An all-natural, organic, and effective insect repellent spray comprising apple cider vinegar and cedar wood oil, distilled water, peppermint oil, eucalyptus oil, citronella oil, lemongrass oil, and geranium oil.
    Type: Application
    Filed: April 27, 2018
    Publication date: October 31, 2019
    Inventor: Jin Kidd
  • Publication number: 20190327979
    Abstract: A cooking appliance includes a frame that defines a cooking chamber, a steam generator coupled to the frame and configured to generate steam, and a steam supply port that is connected to the steam generator, that extends through a sidewall of the frame to the cooking chamber, and that is configured to guide steam from the steam generator to the cooking chamber. The steam supply port includes a first pipe having a first diameter, a second pipe located inside of the cooking chamber, the second pipe having a second diameter that is less than the first diameter, and a connection pipe configured to connect the first pipe to the second pipe.
    Type: Application
    Filed: March 15, 2019
    Publication date: October 31, 2019
    Inventors: Haksoon YANG, Jaekyung YANG, Yongsoo LEE, Yonghyun LEE, Yoojin JUNG
  • Publication number: 20190327980
    Abstract: Present Automatic machine for making flat edibles (1) mainly comprises of Dispensing module (2), Kneading Module (3), Dough-arm Module (4), Pressing Module (5), Flat edible arm Module (6), Baking Module (7), Electronic Module (8), Body and Structural parts (9). Said Dispensing module (2) is provided to dispense the raw materials for preparing the flat edibles wherein said raw materials generally, but not exclusively include flour, water and oil, said Kneading Module (3) is for kneading of raw materials dispensed, said Dough-arm Module (4) transfers the dough from Kneading module (3) to Pressing Module (5), said Pressing Module (5) facilitates in pressing the dough into flat round edible, said Flat edible arm Module (6) transfers flat round edible from the Pressing Module (5) to Baking Module (7) and Baking Module (7) to outside tray, said Electronic module (8) controls the working of present Automatic machine for making flat edibles (1).
    Type: Application
    Filed: February 18, 2017
    Publication date: October 31, 2019
    Applicant: MIRAJ BUSINESS DEVELOPMENT PVT LTD
    Inventors: Madan Lai Paliawl, Sushila Devi Paliwal
  • Publication number: 20190327981
    Abstract: The present disclosure relates to a method for preparing crackers from Eragrostis tef flour. The method comprises mixing Eragrostis tef flour with a liquid medium and allowing the obtained batter to stand to obtain a fermented batter. The fermented batter is then uniformly spread to a wall thickness in the range of 3 mm to 5 mm on a heated griddle to obtain a crepe with random air pockets. The crepe is placed between a pair of heated discs and an incremental axially directed pressure is applied to reduce the wall thickness in the range of 0.5 mm to 1.5 mm to obtain the cracker. The crackers prepared by the method of the present disclosure retain the nutritional properties, are palatable, easily chewable and can be used as a healthy addition to the routinely used diet.
    Type: Application
    Filed: June 23, 2018
    Publication date: October 31, 2019
    Inventor: Ashish Mahendra MEHTA
  • Publication number: 20190327982
    Abstract: The present invention relates to an automatic feeding apparatus of a sub-material of a meat product for automatically feeding a sub-material (salt solution or brine) into meat during processing of meat. The automatic feeding apparatus has an improved structure so that a needle pressing mechanism and a sub-material supply container can be easily detached and cleaned from an operating part.
    Type: Application
    Filed: January 18, 2018
    Publication date: October 31, 2019
    Inventors: Young Ho Bok, So Yeon Bok
  • Publication number: 20190327983
    Abstract: The invention relates to a method for treating a food which is in an insulating encapsulation or casing or which will be introduced into same, by means of non-conventional ohmic heating. The heating serves, in particular, to treat sausage products in an intestine, such as Brühwurst (scalded sausage), hot dogs or similar food products. The food is brought into contact with spaced electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. According to the invention, the electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance AEG to one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighbouring individual electrodes of the comb-type set of needles are each at a distance AEE to one another. The distance AEG is greater than or max. equal to the distance AEE.
    Type: Application
    Filed: November 16, 2017
    Publication date: October 31, 2019
    Inventor: Fritz Kortschack
  • Publication number: 20190327984
    Abstract: An automated poultry skinning apparatus which includes a support frame having a product feed inlet and discharge outlet. The apparatus may house an upper conveyor aligned to engage the upper surface of a piece of poultry product entering the feed outlet. The apparatus is provided with a lower conveyor with a plurality of radially extending protrusions adapted to engage the lower surface of the piece of poultry passing between the lower conveyor and the optional upper conveyor. An arcuate pinch surface is provided which is mounted in closely spaced relationship to the arcuate path traveled by the protrusions of the translated belt and define therewith an opening for trapping the outer skin attached to the poultry product between the arcuate surface and the distal tips of the protrusions to entrap a portion of the skin and pull the skin from the poultry product piece.
    Type: Application
    Filed: April 30, 2019
    Publication date: October 31, 2019
    Inventor: Geno N. Gasbarro
  • Publication number: 20190327985
    Abstract: This invention relates to a cutting system for cutting food products while the food products are conveyed by a conveyor. An arc-shaped system and a cutting means are provided, where the cutting means is adapted to be connected to the arc-shaped system. The arc-shaped system is adapted to be positioned above a surface area of the conveyor on which said food products are resting during the cutting such that the center of the arc-shaped system is around the surface area. A control unit operates the position of the cutting means within the arc-shaped system based on image data.
    Type: Application
    Filed: July 5, 2019
    Publication date: October 31, 2019
    Inventors: Thorir FINNSSON, Kristjan HALLVARDSSON
  • Publication number: 20190327986
    Abstract: The invention relates to a vegetable box which is capable of preserving the products in the box in a fresh state and for an extended period of time by exchanging the air composition inside the box via the respiration and photosynthesis of the fresh fruits/vegetables, and thus ensuring the oxygen and/or carbon dioxide to reach the target partial pressure and stabilizing the same at these values.
    Type: Application
    Filed: December 21, 2017
    Publication date: October 31, 2019
    Applicant: TUBITAK
    Inventors: Ibrahim Sani ÖZDEMIR, Hatice AKSOY
  • Publication number: 20190327987
    Abstract: A synergistic formulation comprising at least one gibberellin (GA) compound and salicylic acid (SA) for delaying fruit ripening and maintaining good quality of fruit under storage.
    Type: Application
    Filed: April 30, 2019
    Publication date: October 31, 2019
    Applicant: Stoller Enterprises, Inc.
    Inventors: Ritesh Bharat Sheth, Veria Alvarado
  • Publication number: 20190327988
    Abstract: A device for heating a concentrate comprises a drying tower comprises a plurality of pressurized spray nozzles, a feed tank fluidly connected with an inlet of a low-pressure heat, a feed pump, and a high-pressure piston pump connected on an inlet side with the outlet of the low-pressure heat exchanger. A first high-pressure line section of the high-pressure line is configured to connect the outlet of the high-pressure piston pump with the inlet of the additional high-pressure heat exchanger. A second high-pressure line section of the high-pressure line is configured to connect the outlet of the additional high-pressure heat exchanger with the pressurized spray nozzles. A means for defined shear loading of the concentrate is located in an outlet-side channel and comprises an annular-shaped space.
    Type: Application
    Filed: June 14, 2017
    Publication date: October 31, 2019
    Applicant: GEA TDS GmbH
    Inventors: Uwe Schwenzow, Ulrich Rolle, Hubert Assing, Ludger Tacke, Andreas Schmied
  • Publication number: 20190327989
    Abstract: An energy efficient system and method for pasteurizing milk for cultured dairy products reduces the energy required to pasteurize milk for cultured dairy products. A preheating module preheats raw milk. A waste heat control system harnesses medium temperature waste heat from waste heat source modules to release heat to the preheating module for preheating the raw milk. The preheating reduces the amount of heat required to heat the milk to higher pasteurization temperatures in a subsequent regeneration module and heating module. The regeneration module enables between outgoing high temperature pasteurized milk and incoming preheated milk heat, allowing the pasteurized milk to cool down to a culture temperature of about 108° Fahrenheit for culturing dairy products. The preheating temperature control and the controlled transfer of heat eliminate the need for reheating the cooled pasteurized milk. A homogenizer, cream separator, and degasser can integrate into the system for purifying the milk.
    Type: Application
    Filed: April 26, 2018
    Publication date: October 31, 2019
    Inventor: Richard W. Ford
  • Publication number: 20190327990
    Abstract: Disclosed are processes for producing cultured dairy products, such as yogurt, that are shelf-stable without refrigeration. Such processes can include contacting a milk base having from 0.5 to 1.9 wt. % milk sugar with a lactic acid bacteria culture and aseptically packaging in a container, followed by storage under conditions suitable to result in a pH of less than 4.7.
    Type: Application
    Filed: July 3, 2019
    Publication date: October 31, 2019
    Inventors: Shakeel Ur-Rehman, Brandon Kopesky, Tim Doelman
  • Publication number: 20190327991
    Abstract: Provided are a concentrated fermented milk and a production method therefor, in particular, a concentrated fermented milk having an increased viscosity and a production method therefor. Also provided are a two-layer-type fermented dairy product and a production method therefor. A production method for fermented milk which includes: cooling fermented milk after concentrating; and storing the fermented milk at a predetermined temperature for a predetermined period of time to increase a viscosity of the fermented milk. A production method for a two-layer-type fermented dairy product, which includes a layer of a sauce containing fruit pulp and/or fruit juice on fermented milk and is contained in a container, which includes: supplying the fermented milk into the container at a supplying temperature of 15° C. or less; and supplying the sauce on the fermented milk after the supplying of the fermented milk.
    Type: Application
    Filed: November 29, 2017
    Publication date: October 31, 2019
    Inventors: Seiji NAGAOKA, Atsushi MIYAUCHI, Tomofumi YOSHIDA, Tetsu KAMIYA, Kenichi HOJO
  • Publication number: 20190327992
    Abstract: A liquid treatment system, in particular for concentrating milk, and method therefor. The system includes an inlet configured to receive fresh raw milk; and a pressure vessel connected to the inlet. The pressure vessel is provided with a pressure system configured to realize a pressure of at least 10 bar in the pressure vessel. A reverse osmosis membrane is included for filtering the raw milk. A pump is provided for pumping the raw milk under pressure out of the pressure vessel and through or along the reverse osmosis membrane. A permeate outlet is provided for the separated water and a milk outlet is provided for the concentrated milk.
    Type: Application
    Filed: May 24, 2017
    Publication date: October 31, 2019
    Inventor: Harm VAN DALFSEN
  • Publication number: 20190327993
    Abstract: The disclosure features a human milk cream composition as well as methods of making a human milk cream composition and using a human milk cream composition. In particular, the disclosure features a method of using a human milk cream composition to raise the caloric content of human milk.
    Type: Application
    Filed: May 15, 2019
    Publication date: October 31, 2019
    Inventors: Scott ELSTER, Joseph Fournell, Scott Eaker
  • Publication number: 20190327994
    Abstract: The disclosure provides a simple and effective methods for sterilization of milk without degradation or loss of biologically active agents in the milk and the products produced by such methods.
    Type: Application
    Filed: July 8, 2019
    Publication date: October 31, 2019
    Applicant: Prolacta Bioscience, Inc.
    Inventors: Elena M. MEDO, Armando MONTOYA, Martin LEE, David RECHTMAN
  • Publication number: 20190327995
    Abstract: The present invention pertains to a stabiliser-free cottage cheese, a thickened, stabiliser-free dairy liquid which is suitable as dressing for the cottage cheese and to methods of producing both the thickened dairy liquid and the cottage cheese.
    Type: Application
    Filed: August 24, 2016
    Publication date: October 31, 2019
    Inventors: Claus Andersen, Kenneth Pedersen
  • Publication number: 20190327996
    Abstract: The invention relates to an oil-continuous composition comprising at least 30 wt. % of a structured continuous oil phase and less than 10 wt. % water, said structured continuous oil phase comprising: 96-99.7 wt. % fat, said fat having a solid fat content at 20° C. (N20) of 0-50% and a liquid oil content at 20° C. that equals 100%?N20; particulate anhydrous non-defibrillated cell wall material from plant parenchymal tissue, said particulate anhydrous non-defibrillated cell wall material having a particle size of between 25 ?m and 500 ?m; wherein the particulate anhydrous non-defibrillated cell wall material is present in the structured continuous oil phase in a concentration of 0.3-4% by weight of the liquid oil. The aforementioned particulate cell wall material is capable of structuring liquid oil at very low concentrations.
    Type: Application
    Filed: December 12, 2017
    Publication date: October 31, 2019
    Applicant: Conopco Inc., d/b/a UNILEVER
    Inventors: Elisabeth Cornelia Maria Bouwens, Hendrikus Theodorus W.M. van der Hijden, Marinus Willem Koster, Robert Vreeker
  • Publication number: 20190327997
    Abstract: Disclosed are blends of oils and fats, processes for the preparation thereof and their use as ingredients of various infant formulas and other articles manufacture.
    Type: Application
    Filed: August 17, 2016
    Publication date: October 31, 2019
    Applicant: Enzymotec Ltd.
    Inventors: Asher WIDBERG, Gai BEN-DROR, Maria ILITZKY GUR, Yael HERZOG
  • Publication number: 20190327998
    Abstract: The present invention relates to a process for forming a stabilized fat blend. Further aspects of the invention are a composition comprising a fat blend and micronized antioxidant-containing vegetable material. The invention also provides for the use of micronized antioxidant-containing vegetable material to protect a fat blend from oxidation, for example a fat blend with a low level of saturated fat.
    Type: Application
    Filed: June 19, 2017
    Publication date: October 31, 2019
    Inventors: Fabiola Dionisi, Christoph Reh, Lennart Fries, Christian Kjolby, Patricia Rossi
  • Publication number: 20190327999
    Abstract: A black tea extract, comprising 20-30% parts by weight of theaflavin and 40-50% parts by weight of catechin. The theaflavin and the catechin in the black tea extract can be obtained by conventional high-concentration tea polyphenol extraction in the art, and can also be commercially available theaflavin and catechin in the art.
    Type: Application
    Filed: July 19, 2017
    Publication date: October 31, 2019
    Inventors: Jian Zhao, Chenda Zhu, Beiwen Jin
  • Publication number: 20190328000
    Abstract: The present invention relates to a beverage composition comprising green coffee solids and hops solids.
    Type: Application
    Filed: June 28, 2016
    Publication date: October 31, 2019
    Inventors: Yipin Zhou, Pu-Sheng Cheng
  • Publication number: 20190328001
    Abstract: Disclosed is a method for preparing a multilayer confectionary product including a paste confectionery center, surrounded by an intermediate layer of chewy candy material, surrounded in turn by a layer of amorphous candy material, to the multilayer confectionery product obtained by the process and to an apparatus for producing the multilayer confectionary product. The multilayer confectionary product can be further coated with a hard coating.
    Type: Application
    Filed: January 2, 2018
    Publication date: October 31, 2019
    Inventors: Petrus Henricus DE JONG, Hendricus Jacobus Catharina HENDRIKX, Tanja Catharina Jozefina VLEUGELS
  • Publication number: 20190328002
    Abstract: An aerated food product is provided which includes Volvariella volvacea extract. Also provided is the use of a Volvariella volvacea extract in a method of inhibiting bubble coarsening in aerated food products.
    Type: Application
    Filed: November 17, 2017
    Publication date: October 31, 2019
    Inventors: Sarah TWIGG, Stephen WILSON
  • Publication number: 20190328003
    Abstract: Disclosed is a process for manufacturing a concentrate for making a premix for a frozen confection, wherein the concentrate is in the form of granules. The process comprises the steps of: (a) forming an oil-in-water emulsion wherein the fat droplets in the emulsion have an average particle size (D3,2) of less than 1 micron, the emulsion comprising fat in an amount of at least 65% by weight of the emulsion; (b) providing powder comprising saccharides, non-saccharide sweetener and/or protein; (c) combining, in a granulation step, the powder and the emulsion to form a mixture with a moisture content of less than 10% by weight of the mixture, wherein the emulsion binds the powder into granules; and (d) recovering the granules from step (c).
    Type: Application
    Filed: June 1, 2017
    Publication date: October 31, 2019
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Mansoor Ahmed ANSARI, Georgios TETRADIS-MAIRIS
  • Publication number: 20190328004
    Abstract: Disclosed herein are embodiments of a metal chelate, and compositions and/or combinations comprising the same. Also disclosed are embodiments of a method for making the metal chelate and a method for using the metal chelate. In some embodiments, the metal chelate is administered to an animal.
    Type: Application
    Filed: April 17, 2019
    Publication date: October 31, 2019
    Inventors: Bruce Johnson, Kenneth W. Bafundo
  • Publication number: 20190328005
    Abstract: Animal feed or animal feed additives comprising one or more polypeptides having lysozyme activity are disclosed. Polypeptides having lysozyme activity, polynucleotides encoding the polypeptides, nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides are also provided.
    Type: Application
    Filed: December 21, 2017
    Publication date: October 31, 2019
    Applicant: Novozymes A/S
    Inventors: Mikkel Klausen, Kirk Matthew Schnorr, Lars Kobberoee Skov, Soeren Nymand-Grarup, Marianne Thorup Cohn, Peter Bjarke Olsen, Ming Li, Ye Liu
  • Publication number: 20190328006
    Abstract: The present invention includes methods for producing an extruded food particle by extruding through an extruder having a screw within a barrel, a composition containing nutritional food components, and gelatin in an amount sufficient to act as a binder when the composition exits the extruder, where the binder has essentially no starch. The present invention also includes extruded food particles that do not use starch as a binder.
    Type: Application
    Filed: July 8, 2019
    Publication date: October 31, 2019
    Inventor: Kent J. Lanter
  • Publication number: 20190328007
    Abstract: Provided is a food granule for pet food, in which a coating layer (X) that contains fats and oils and melts in a temperature range of 30° C. to 60° C. is provided outside a core granule having a moisture content of 10% to 40% by mass, and a content of the coating layer (X) is in a range of 30% to 75% by mass with respect to the total content of granules.
    Type: Application
    Filed: February 9, 2017
    Publication date: October 31, 2019
    Inventors: Hiroto YAMANISHI, Kotaro YOSHIDA
  • Publication number: 20190328008
    Abstract: A composition containing a stevia component, a miracle fruit component, and a beverage. A process of making a stevia sweetened beverage with miracle fruit.
    Type: Application
    Filed: November 15, 2017
    Publication date: October 31, 2019
    Inventors: Juvenal Higiro, Xiaoliang Tan, You Chen
  • Publication number: 20190328009
    Abstract: Disclosed is a spoonable smoothie with fibrous, non-chalky, non-gritty texture. The spoonable smoothie has more than 34% by weight of a combination of fruit and vegetable sources, a texturant, a protein source, a vitamin source, and a mineral source. In some embodiments, the spoonable smoothie may be produced via high-pressure processing or thermal processing. In some embodiments in which high-pressure processing is employed, acid whey may be used to help obtain the non-chalky, non-gritty texture. In other embodiments in which thermal processing is employed, order of ingredients may be used to help obtain the non-chalky, non-gritty texture. In those thermally processed embodiments, the texturant and the protein source may be separately hydrated to control the competition for water absorption between the texturant and the protein source.
    Type: Application
    Filed: April 29, 2019
    Publication date: October 31, 2019
    Inventors: Julia Lee Gregg-Albers, Allison M. Hibnick, Hayley Theodorakakos, Hillary Sandrock, Sara K. Cooper, Andrew McPherson, Rachel Catherine Brown, Judith Gulten Moca, Travis Larson
  • Publication number: 20190328010
    Abstract: Provided is a food or beverage product having good taste, with lingering unpleasant bitterness unique to cycloalanylserine in the food or beverage product reduced. The content of cycloalanylserine and the content of ethanol and/or propylene glycol in the food or beverage product are adjusted to fall within specific ranges.
    Type: Application
    Filed: December 18, 2017
    Publication date: October 31, 2019
    Applicant: SUNTORY HOLDINGS LIMITED
    Inventors: Kenji Yamamoto, Wakana Taguchi, Hideki Matsubayashi
  • Publication number: 20190328011
    Abstract: A method of purifying cooking oil or fat by contacting the cooking oil or fat with at least one amino-functionalized silica adsorbent material, wherein the at least one amino-functionalized silica adsorbent material is not in the form of a cationic species. Such method provides for improved removal of free fatty acids from the cooking oil or fat without generating or producing soaps.
    Type: Application
    Filed: April 16, 2019
    Publication date: October 31, 2019
    Inventors: Dennis N. Malaba, Andrey Bagreev
  • Publication number: 20190328012
    Abstract: A process of forming a reaction flavour solid composition, the process comprises the step of heating an aqueous slurry containing reaction flavour precursor compounds to form a reaction flavour, and concomitantly drying the slurry using microwave radiation to form a reaction flavour solid composition.
    Type: Application
    Filed: November 3, 2017
    Publication date: October 31, 2019
    Inventors: Christian LOHSE, Ivan HELBLING
  • Publication number: 20190328013
    Abstract: Provided is an orally administrable formulation comprising a flavour oil that includes menthol and/or limonene and an edible oil, in which both the flavour oil and the edible oil possess anti-inflammatory properties. Methods of using the aforementioned orally administrable formulation for decreasing and/or preventing an increase in body fat and/or body weight and the prevention and/or treatment of an inflammatory disease, disorder or condition, including obesity, asthma and inflammatory bowel disease, are also provided. Also provided are methods of producing the aforementioned orally administrable formulation.
    Type: Application
    Filed: February 16, 2017
    Publication date: October 31, 2019
    Applicant: ATP Institute PTY LTD
    Inventor: Matthew Legge
  • Publication number: 20190328014
    Abstract: A D-allulose syrup including, besides D-allulose, a D-allulose dimer mass content, expressed in terms of dry mass, greater than 1.5%. Also, a method for producing the syrup and the use thereof for producing food or pharmaceutical products.
    Type: Application
    Filed: January 5, 2018
    Publication date: October 31, 2019
    Applicant: ROQUETTE FRERES
    Inventors: Baptiste BOIT, Geoffrey LACROIX
  • Publication number: 20190328015
    Abstract: Provided is a food or beverage product having good taste with sharp astringent taste of cycloaspartylglycine in the food or beverage product reduced. The content of cycloaspartylglycine and the weight ratio of the content of glucose to the content of maltose ([glucose]/[maltose] weight ratio) in the food or beverage product are adjusted to fall within specific ranges.
    Type: Application
    Filed: December 18, 2017
    Publication date: October 31, 2019
    Applicant: SUNTORY HOLDINGS LIMITED
    Inventors: Kenji Yamamoto, Wakana Taguchi, Hideki Matsubayashi
  • Publication number: 20190328016
    Abstract: Disclosed are co-crystals comprising amino acids (such as sarcosine) and sodium chloride, processes for their preparation and nutritional compositions comprising the co-crystals.
    Type: Application
    Filed: April 11, 2017
    Publication date: October 31, 2019
    Inventors: Heiko Oertling, Thibaut Alzieu, Walter Matthey-Doret, Celine Borlet
  • Publication number: 20190328017
    Abstract: Method for producing a culinary condiment with Dunaliella salina and sea salt is provided by: incorporating Dunaliella salina in live state in the evaporation of sea salt, and carrying out joint crystallization of both components by a continuous dripping system which allows this microalgae to be encapsulated in the salt, a condiment being obtained with a high content of ?-carotene, a culinary condiment based on Dunaliella salina and sea salt, and use of the present condiment in the food and restaurant industry.
    Type: Application
    Filed: November 17, 2017
    Publication date: October 31, 2019
    Inventors: Eduardo PORTILLO HAHNAFELD, Antonio SUAREZ VEGA, Hector MENDOZA GUZMAN, Adelina DE LA JARA VALIDO, Karen FREIJANES PRESMANES, Patricia Alexandra CLEMENTE JANEIRO ASSUNCAO, David RODRIGUEZ ESTUPINAN
  • Publication number: 20190328018
    Abstract: The present application relates to tomato ketchup with improved storage stability and a method for enhancing the storage stability of ketchup.
    Type: Application
    Filed: September 12, 2017
    Publication date: October 31, 2019
    Inventors: In LEE, Seung Won PARK, Sung Bae BYUN, Dong Seok SHIM, Dong Chul JUNG, Jong Min CHOI
  • Publication number: 20190328019
    Abstract: The purpose of this patent application is to obtain a patent on Olive Oil Pods or also known as O2 Pods. The main purpose for this invention is to benefit the food industry and average consumer. The pods are round or square or oblong, gelatin based food grain product on the outside, filled with Olive Oil and spices/herbs on the inside. The outside of the pod is clear or translucent in color; the inside is yellow in color due to the olive oil, along with many different herbs or spices infused into the olive oil. Olive oil in the tradition bottle is messy and leaves oil residue or stains on surfaces that it touches or drips on. The current state of Olive Oil is via a bottle and when the bottle is touched it is usually laced with greasy oil that will stain counters, clothes or hands. When Olive Oil is poured into the pan, olive oil splashes onto the counter, burner and all over the bottle.
    Type: Application
    Filed: November 13, 2018
    Publication date: October 31, 2019
    Inventor: Stephanie Ann Green
  • Publication number: 20190328020
    Abstract: Provided is a food or beverage product having good taste, with lingering unpleasant bitterness unique to epigallocatechin gallate in the food or beverage product reduced. The content of epigallocatechin gallate and the content of cycloprolyl threonine in the food or beverage product are adjusted to fall within specific ranges.
    Type: Application
    Filed: December 18, 2017
    Publication date: October 31, 2019
    Applicant: SUNTORY HOLDINGS LIMITED
    Inventors: Kenji Yamamoto, Hideki Matsubayashi
  • Publication number: 20190328021
    Abstract: A nutritional supplement powder and a method of making the nutritional supplement powder are provided. The nutritional supplement powder includes from 20% by weight to 55% by weight protein, from 20% by weight to 50% by weight fructooligosaccharide powder, and an anti-caking mixture that includes calcium silicate and tricalcium phosphate. A weight ratio of the fructooligosaccharide powder to the anti-caking mixture is from 6:1 to 10:1.
    Type: Application
    Filed: February 28, 2017
    Publication date: October 31, 2019
    Applicant: ABBOTT LABORATORIES
    Inventors: DEBORAH STROZIER, RONALD MCKENNA, TAMA BLOCH, KUOCHU LI
  • Publication number: 20190328022
    Abstract: In an embodiment, a nutritional supplement including, about 0.5 mg to about 4 mg of folate, about 6.25 mg to about 50 mg of vitamin B-6, about 250 mcg to about 2000 mcg of vitamin B-12, about 75 mg to about 600 mg of coenzyme Q10 (CoQ10), about 1250 IU to about 10,000 IU of vitamin D3, about 25 mg to about 200 mg of magnesium, about 25 mg to 200 mg of N-acetyl-L-cysteine, about 5 mg to about 40 mg pyrroloquinoline quinone disodium (PQQ), about 25 mg to about 200 mg of curcumin extract, about 25 mg to about 200 mg of resveratrol, about 25 mg to about 200 mg berberine, about 12.5 mcg to about 100 mcg of chromium, and about 12.5 mcg to about 100 mcg of selenium. In an additional embodiment, the aforementioned nutritional supplement in a nutritional kit that further includes an omega-3 supplement.
    Type: Application
    Filed: April 10, 2019
    Publication date: October 31, 2019
    Inventor: Odes W. Mitchell
  • Publication number: 20190328023
    Abstract: Disclosed is an amino acid/soluble polysaccharide coacervate that provides modified release of amino acid in the digestive system. A method is also disclosed for forming amino acid coacervate compositions to provide increased delivery and release of one of more amino acids, such as leucine, for example, to the intestine of a human and/or animal.
    Type: Application
    Filed: January 15, 2019
    Publication date: October 31, 2019
    Applicant: Glanbia Nutritionals (Ireland), Ltd.
    Inventors: Gaurav Parekh, Brent L. Petersen
  • Publication number: 20190328024
    Abstract: The present invention is directed to non-dairy almond based formulae for the preparation of infant or toddler formula or other types of supplemental or functional food.
    Type: Application
    Filed: July 2, 2019
    Publication date: October 31, 2019
    Applicant: ELSE NUTRITION GH LTD
    Inventors: URIEL KESLER, HAMUTAL YITZHAK
  • Publication number: 20190328025
    Abstract: The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. More particularly, the present invention relates to an aeratable or aerated O/W emulsion comprising a continuous aqueous phase and a dispersed oil phase, said emulsion containing: —25-55 wt. % water; —4-50 wt. % oil; —3-12 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; —20-60 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; —1-20 wt. % of polysaccharides; —0-30 wt. % of other edible ingredients; wherein the saccharides are contained in the emulsion in a concentration of at least 60% by weight of water and wherein the polysaccharides are contained in the emulsion in a concentration at least 2% by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties.
    Type: Application
    Filed: August 3, 2017
    Publication date: October 31, 2019
    Applicant: CSM Bakery Solutions Europe Holding B.V.
    Inventors: William Michael HESLER, Orelia Elizabeth DANN, Andrew Richard HART
  • Publication number: 20190328026
    Abstract: A small batch roasting device including a base unit and a roasting chamber unit. The base unit includes a housing, a heating element, a fan, and a support surface. The housing defines an upper end, a lower end, and an isolation chamber open to the upper end. The heating element and the fan are within the housing, with the fan being positioned between the heating element and the lower end. The roasting chamber unit defines a roasting chamber, a leading region and a trailing region terminating at a trailing end. In an assembled state, a portion of the roasting chamber unit is disposed within the isolation chamber and the trailing portion is proximate the heating element. The roasting chamber unit is supported relative to the base unit by an interface with the support surface at a location longitudinally spaced from the trailing end.
    Type: Application
    Filed: July 12, 2019
    Publication date: October 31, 2019
    Applicant: IA Collaborative Ventures, LLC - Series Kelvin
    Inventors: Luke A. Westra, Daniel M. Kraemer, Patrick Thomas Jones, Sean J. Sanders, Luis Humberto Velazquez Rascon, Derek Ashley Smith