Including Vitamin Processing Patents (Class 426/311)
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Patent number: 4187322Abstract: Stable, dry, free-flowing powder compositions containing ascorbic acid or salts thereof, methods for their preparation and feedstuff containing the powder compositions are disclosed.Type: GrantFiled: November 8, 1976Date of Patent: February 5, 1980Assignee: Hoffmann-La Roche Inc.Inventors: Rene Josse, Heinrich Klaui
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Patent number: 4152463Abstract: A food bar is disclosed comprising marshmallow, low in reducing sugars and being fortified, and with the marshmallow including fortification both with protein and vitamins, with the protein fortification including therein at least two separate and distinct protein materials having reduced water binding capability, the vitamins being fat coated, and the marshmallow having a water activity coefficient, A.sub.w, no greater than 0.85. A hermetically sealed container completely encircles the food bar, a water converting catalyst is within the confines of the container, and an atmosphere surrounds the fortified marshmallow in the container, with the atmosphere comprising no more than about 4 percent by weight oxygen and the remainder of the atmosphere comprising an inert gas and sufficient hydrogen to combine with all the oxygen and convert it to water.Type: GrantFiled: December 9, 1977Date of Patent: May 1, 1979Assignee: The Quaker Oats CompanyInventors: James R. Hayward, William L. Keyser, Walter J. Zielinski
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Patent number: 4119734Abstract: A protein-enriched rice food product of substantially uniform density in the dry state composed of particulate soy protein and rice grains wherein the particulate soy protein particles have a density substantially equivalent to that of rice whereby the protein-rice product can be packaged without segregation of the product mix. The soy protein particles have suitable hydration properties such that the subsequent preparation of the particulate protein-rice food product resembles that of rice.Type: GrantFiled: February 24, 1976Date of Patent: October 10, 1978Assignee: Nabisco, Inc.Inventor: Albert Spiel
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Patent number: 4107093Abstract: Compositions are described for the use in perfume and cologne of the compound ##STR1## or of mixtures of the compounds ##STR2## to produce fruity, woody, piney aromas with armoise and floral nuances and slight chocolate undertones.Type: GrantFiled: July 28, 1977Date of Patent: August 15, 1978Assignee: International Flavors & Fragrances Inc.Inventors: Mark A. Sprecker, Manfred Hugo Vock, Frederick Louis Schmitt, John B. Hall, James Milton Sanders
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Patent number: 4087556Abstract: Animal-feed products comprising folic acid encapsulated in combination with certain protective materials, together with methods for producing and using such products.Type: GrantFiled: December 22, 1976Date of Patent: May 2, 1978Assignee: Chemische Industrie Randstad, N.V.Inventor: Kevin Michael Harte
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Patent number: 4062894Abstract: Processes and compositions are described for the use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma, tobacco flavor and aroma, perfume and perfumed article aroma augmenting, enhancing and imparting compositions and as foodstuff, chewing gum, toothpaste, medicinal product, tobacco, perfume and perfumed article aroma imparting materials of one or more derivatives of 1-acetyl-3,3-dimethylcyclohexane having the generic formula: ##STR1## wherein one of the dashed lines may be a carbon-carbon single bond or a carbon-carbon double bond and the other of the dashed lines is a carbon-carbon single bond and R is hydrogen or methyl.Type: GrantFiled: August 11, 1976Date of Patent: December 13, 1977Assignee: International Flavors & Fragrances Inc.Inventors: Mark A. Sprecker, Manfred Hugo Vock, Frederick Louis Schmitt, John B. Hall, James Milton Sanders
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Patent number: 4038422Abstract: A coating for coating baked products is disclosed. The amount of fat from the coating which is absorbed by the dough portion of the baked product is significantly reduced without reducing the fat content of the coating. The coating contains specified amounts of vegetable oil or fats, sugar, and nonfat dry milk solids. The amount of nonfat dry milk solids in the coating is unusually high and is of particular importance to the invention. The coating may also be used to add heat sensitive vitamins to a baked food product.Type: GrantFiled: October 20, 1975Date of Patent: July 26, 1977Assignee: The Quaker Oats CompanyInventors: William L. Keyser, Walter J. Zielinski
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Patent number: 4006255Abstract: Instant corn grits are prepared by a process comprising the steps: (A) admixing corn grits, critical amounts of water, and critical amounts of polysaccharide gum and vitamins and antioxidant; (B) rapidly heating the mixture to a critical temperature for a critical time period; (C) immediately drying the heated mixture in the form of a thin sheet on a drum drier; (D) collecting and comminuting the cooked dried sheet; (E) forming a moist, proteinaceous mixture, and (F) dry blending the comminuted sheet with the moist proteinaceous flavoring material to form a dry mixture, said proteinaceous flavoring comprising from 1 percent to 15 percent by weight of the blended product and said proteinaceous flavoring material having at least about 15 percent by weight protein therein.Type: GrantFiled: January 8, 1975Date of Patent: February 1, 1977Assignee: The Quaker Oats CompanyInventor: Bruce G. Gralak
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Patent number: 4006254Abstract: An instant-type food product of the corn grits type is produced by: (A) admixing corn grits, water, a polysaccharide gum, vitamins, antioxidant and an emulsifier selected from the group polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan mono-oleate, glyceryl monostearate, and a mixture of monoglycerides and diglycerides of edible fats, oils, and fat-forming fatty acids; (B) heating the mixture to a specified temperature range; (C) drying the heated mixture by forming a thin sheet on a drum drier; (D) comminuting the cooked, dried sheet; (E) forming a moist proteinaceous material, and (F) blending the grits with the moist proteinaceous material to form a dry mixture.Type: GrantFiled: January 8, 1975Date of Patent: February 1, 1977Assignee: The Quaker Oats CompanyInventor: Bruce George Gralak
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Patent number: 4000322Abstract: A peanut butter sweetening agent composition is provided having at least 5 weight percent based on solids of sweetening agent and a long shelf life substantially free of syneresis.The composition is prepared by combining at an elevated temperature a mixture of milled peanuts, additional edible oils, an emulsifier, fortifying materials, and a stabilizer with the sweetening agent having a small amount of edible hydrophilic substance. The resulting mixture may then be fed into containers and the containers sealed.Type: GrantFiled: December 6, 1973Date of Patent: December 28, 1976Assignee: Gerber Products CompanyInventors: Fred W. Billerbeck, Lawrence H. Everett, Patrick G. McGowan, Paul V. Pettinga
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Patent number: 3992556Abstract: Food products are supplemented with food supplements comprising finely divided particles of edible, metabolizable fat carrier having mixed therein a nutrient selected from the group consisting of assimilable iron compound, vitamins, minerals and mixtures thereof. Preferably the food supplement is affixed to the food product by applying the supplement to the surface of the food product while said surface is at a temperature above the melting point of the fat carrier.Type: GrantFiled: June 30, 1975Date of Patent: November 16, 1976Assignee: Vitamins, Inc.Inventors: Louis E. Kovacs, Richard Merriam Vondell
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Patent number: 3976799Abstract: The carnivore food is composed essentially of ground raw meat and dried cooked cereal, optionally supplemented with other protein, and extruded as continuous extrusions each composed of successive slugs adhered to each other in end to end relation by the natural fluids freed from the meat by cutting and extrusion forces. The amount of cereal is thoroughly impregnated by the freed juices, leaving an excess of freed juices only sufficient to adhere the food particles together and moisten the extrusion. The freed juices of the meat, and supplement, if any, are substantially the only moisture present.Type: GrantFiled: February 18, 1975Date of Patent: August 24, 1976Inventors: William H. Kelly, Jr., John R. Kelly
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Patent number: 3976800Abstract: A high-protein, low-carbohydrate, low-fat bar is produced by kneadingA. a melt of edible fat and lecithin or a vegetable phosphatide withB. a food powder having protein content of at least 60% by weight based on solids and a carbohydrate content of 5 to 35% by weight based on solid content and additives, to render the resultant mixture thixotropically flowable and homogeneous. The resultant mixture is shaped into a bar and solidifies on standing.Type: GrantFiled: October 21, 1975Date of Patent: August 24, 1976Assignee: Klosterfrau Berlin GmbHInventors: Rolf Deininger, Erich Wolf
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Patent number: 3957966Abstract: Food-fortifying, odor and taste masking melt-emulsion coating containing vitamins, polyvinylpyrrolidone, and selected fatty plasticizers for aerosol spray-on treatment, such as doughnut glaze or cake frosting of cereals and flour-based foodstuffs. The coating stabilizes foodstuffs otherwise adversely affected by light, oxygen, moisture or temperature of the environment.Type: GrantFiled: March 10, 1975Date of Patent: May 18, 1976Assignee: GAF CorporationInventor: Kent John Valan
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Patent number: 3952111Abstract: A meat extender is derived from wheat kernels and is added to meats such as beef, pork, lamb, fowl and fish to increase the supply thereof. The kernels are boiled and dried to a moisture content of about 20%. The dried kernels are subjected to kneading and grinding operations which develop the gluten structure and cause the material to have a meat-like texture. The material is then dried to about a sixteen per cent moisture content and suitable meat flavors and nutritional supplements are added to produce a food product which closely resembles ground meat in appearance, taste, texture and nutritional value.Type: GrantFiled: July 15, 1974Date of Patent: April 20, 1976Inventor: Norman W. Desrosier
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Patent number: 3939284Abstract: Single-cell protein is combined with plant protein and/or animal protein and texturized to produce analogs which can be used as extenders or replacers for meat, poultry and fish in food products.Type: GrantFiled: January 29, 1975Date of Patent: February 17, 1976Assignee: Standard Oil CompanyInventors: Cavit Akin, Robert J. Flannery, Franklin D. Darrington