Gas Or Gas Generating Agent Per Se Patents (Class 426/561)
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Patent number: 9173411Abstract: A product which contains acid magnesium pyrophosphate (magnesium dihydrogen diphosphate) and at least magnesium orthophosphate, producible by removal of water from an aqueous solution or suspension of a magnesium phosphate compound which has a molar ratio of Mg:P of 0.4-0.6:I, wherein the product has a loss on ignition of 7.5 to 13.5% and its method of preparation and its use in a leavening agent for bakery products.Type: GrantFiled: February 11, 2010Date of Patent: November 3, 2015Assignee: Chemische Fabrik Budenheim KGInventors: Wolfgang Bouchain, Joachim Markmann, Rainer Schnee, Ruediger Wissemborski
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Patent number: 8756861Abstract: A method and apparatus for increased yields of water-soluble polyphenols from plant seeds is provided. The method includes inducing seed germination within a selected range of temperatures. The method also includes inducing germination in an atmosphere having elevated carbon oxygen concentration and/or a reduced concentration of oxygen. The method further includes exposing the seeds to light and extracting water-soluble polyphenols with an aqueous solution without adding an organic solvent such as alcohol.Type: GrantFiled: August 31, 2007Date of Patent: June 24, 2014Assignee: Seedlife Tech. IncInventors: Koji Ochiai, Nobuko Ueda
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Patent number: 8691313Abstract: A soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas and less than two percent protein. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the particles are heated and an external pressure exceeding atmospheric pressure is applied to the soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the particles of the foaming composition.Type: GrantFiled: April 22, 2009Date of Patent: April 8, 2014Assignees: Intercontinental Great Brands LLC, Friesland Brands B.V.Inventors: Bary Lyn Zeller, Paul Bastiaan Van Seeventer, Albert Thijs Poortinga
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Publication number: 20140070431Abstract: A carbon dioxide source tablet is disclosed including a body comprising carbon dioxide source reactable with liquid to produce carbon dioxide gas. The body includes a top side opposite a bottom side, and one or more peripheral sides extending between the top side and the bottom side. The body also includes at least one channel. Each channel extends along one of the top side and the bottom side. Each channel extends in length from a first channel end to a second channel end. Each first and second channel end is located at one of the peripheral sides. Each channel, between its first and second channel ends, is spaced from the peripheral sides. Each channel provides a frangible line of weakness. At least a portion of each channel extends linearly from the channel's first channel end to the channel's second channel end. A beverage carbonating system is also disclosed.Type: ApplicationFiled: November 5, 2013Publication date: March 13, 2014Inventor: Darren Hatherell
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Patent number: 8647695Abstract: The present invention has as an objective to provide aerated food products containing solid particles at the gas bubble interface, and proteins which do not interfere with the solid particles, and of which the texture remains stable during storage. This objective is met by an aerated food product which contains aggregated protein particles which are not surface active.Type: GrantFiled: July 19, 2010Date of Patent: February 11, 2014Assignee: Conopco, Inc.Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Petrus Wilhelmus N de Groot, Simeon Dobrev Stoyanov
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Patent number: 8529973Abstract: The disclosure relates to a coffee composition, in particular, an instant coffee composition which can provide a three-layered coffee drink in one step. The coffee composition having coffee, a foaming agent, a protein source and at least 1.3 wt % (based on the total weight of the composition) of a kappa-carrageenan, iota-carrageenan or mixture thereof. The disclosure also relates to a method for the preparation of such a composition and such a drink.Type: GrantFiled: September 22, 2008Date of Patent: September 10, 2013Assignee: Kraft Foods R&D, Inc.Inventors: Ayse Tulay Massey, Adrian Harold Massey
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Publication number: 20130108743Abstract: A brittle having a base made from a batter containing a ratio of 1:1.5 to 3:1 weight chocolate to weight of syrup in the base has distinctive properties. There is in the batter a thickening agent which is usually flour or corn starch. Various additions such as nuts, candy chips and dried fruits may be incorporated in the batter or placed on the base.Type: ApplicationFiled: August 24, 2012Publication date: May 2, 2013Inventor: Rebecca Campbell
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Patent number: 8414946Abstract: An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are re-combined to produce a tomato paste having improved color, texture, flavor and nutrition.Type: GrantFiled: March 23, 2010Date of Patent: April 9, 2013Assignee: ConAgra Foods RDM, Inc.Inventors: Jorge K. Succar, Theodore G. Tishinski
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Publication number: 20120183662Abstract: A product comprising hydrophobin, and at least 0.5 wt % of bicarbonate, wherein the water activity of the product is at most 0.5 is provided.Type: ApplicationFiled: September 28, 2010Publication date: July 19, 2012Inventors: John Turner Mitchell, Loyd Wix
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Publication number: 20120148705Abstract: A composition suitable for feeding hemophagous insects includes peptides, salt, and a CO2 generator.Type: ApplicationFiled: November 17, 2011Publication date: June 14, 2012Applicant: TOKITAE LLC, a limited liability company of the State of DelawareInventors: E. Barçin Acar, Geoffrey F. Deane, 3ric Johanson, Emma Rae Mullen, Nathan P. Myhrvold, Nels R. Peterson, Clarence T. Tegreene, Charles Whitmer, Lowell L. Wood, JR.
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Patent number: 8187649Abstract: Described are methods and compositions relating to non-developed dough compositions leavened by chemical leavening systems that include an encapsulated basic chemical leavening agent, wherein the dough composition can be refrigerated in a low pressure package and can exhibit desired browning upon baking.Type: GrantFiled: May 19, 2005Date of Patent: May 29, 2012Assignee: General Mills Marketing, Inc.Inventor: David J. Domingues
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Patent number: 8187648Abstract: Described are developed, refrigerator-stable, dough compositions in low pressure packages and related methods, wherein the dough compositions contain chemical leavening agents that include an encapsulated basic agent.Type: GrantFiled: May 19, 2005Date of Patent: May 29, 2012Assignee: General Mills Marketing, Inc.Inventor: David J. Domingues
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Publication number: 20120114788Abstract: A particulate flavour delivery system comprising a starch carrier and a blend of a first flavouring agent and a plasticizer, said first flavouring agent being non-liquid at a temperature of 20° C. to 25° C., and said plasticizer being liquid at a temperature of 20° C. to 25° C., said blend being encapsulated in said starch carrier, said encapsulated blend comprising at least 40% by weight of said blend, a portion of which is solid or semi-solid, said portion having a melting point or a glass transition temperature of from 25?C to 250° C., a method of making it, and use thereof.Type: ApplicationFiled: July 1, 2010Publication date: May 10, 2012Applicant: Cargill, IncorporatedInventors: Michel Aubanel, Catharina Hillagonda Homsma, Claude Robert, Sarah Veelaert, Joël René Pierre Wallecan
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Publication number: 20120082769Abstract: An effervescent tablet for direct use as an additive in hot coffee or hot water includes one or more creamer additives, pH stabilizing agents, effervescence agents, and solubility agents. In one embodiment, the tablet includes dry coffee and, in another embodiment, the tablet excludes it. The creamer additive(s) may be dairy and/or non-dairy. The effervescence agent(s) includes sufficient effervescence to separate the tablet upon placement of the tablet in the hot coffee or water and, in one embodiment, to further create foam on the surface of the coffee so as to yield an instant frothy latte or cappuccino. The pH stabilizing agent(s) stabilizes a pH of the coffee and the solubility agent(s) facilitates expeditious dissolution of the tablet in the coffee or water. Various other ingredients and agents may be included in the tablet to enhance flavor, improve mouth feel, enhance foam production, or achieve other desired characteristics or results.Type: ApplicationFiled: December 6, 2011Publication date: April 5, 2012Inventor: Harjit Singh
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Patent number: 8133524Abstract: A composition suitable for feeding hemophagous insects includes peptides, salt, and a CO2 generator.Type: GrantFiled: December 10, 2010Date of Patent: March 13, 2012Assignee: Tokitae LLCInventors: E. Barçin Acar, Geoffrey F. Deane, 3ric Johanson, Emma Rae Mullen, Nathan P. Myhrvold, Nels R. Peterson, Clarence T. Tegreene, Charles Whitmer, Lowell L. Wood, Jr.
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Publication number: 20120058238Abstract: A method is disclosed for flavor-treating a food product (3) provided in a packaging (1), in which a protective gas (5), especially carbon dioxide, nitrogen, inert gas or mixtures thereof, is introduced into the head space (4) of the open packaging (1) together with a fluid (7) comprising at least one flavoring agent before the packaging (1) is sealed in a gas-tight manner. In order to provide improved conditions for the method it is proposed to add an antioxidant to the fluid (7), which in particular comprises water as the main constituent.Type: ApplicationFiled: March 5, 2010Publication date: March 8, 2012Inventor: Alexander Mittermayr
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Patent number: 8119179Abstract: A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water.Type: GrantFiled: January 20, 2011Date of Patent: February 21, 2012Assignee: The Quaker Oats CompanyInventors: Marcus Parsons, Karen M. Lewis
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Publication number: 20110318465Abstract: An effervescent tablet that includes an effervescent agent that includes an acid component selected from the group consisting of an acid salt, an acid anhydride, and combinations thereof, and a base, binder, and lubricant, the effervescent tablet disintegrating when placed in milk to form a milk beverage that is free of noticeable curdling.Type: ApplicationFiled: April 22, 2011Publication date: December 29, 2011Applicant: Amerilab Technologies, Inc.Inventor: Laknath Anslem Gootenilleke
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Patent number: 8029835Abstract: A grain-based food product comprising a grain-based component covered by a moisture-sensitive powder layer and a binding layer adhering the powder layer to the grain-based component. The binding layer is chosen so that the powder layer can later disperse into a liquid that is added just prior to consumption. The powder layer comprises a component of interest to make the product more interesting to consume. For example, the component of interest can be chosen to produce a difference in color, appearance, texture or flavor of the food product in the presence of a liquid, such as milk or water.Type: GrantFiled: September 28, 2006Date of Patent: October 4, 2011Assignee: The Quaker Oats Company, Inc.Inventors: Marcus Parsons, Karen Lewis
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Publication number: 20110212228Abstract: A refrigerated dough system including a dough product contained in a package is described. The dough product includes an unencapsulated base, an unencapsulated expansion leavening acid, and an unencapsulated pressurization leavening acid. The pressurization leavening acid may be a calcium-based leavening acid. This refrigerated dough system makes it possible to achieve or exceed the critical rate of gas evolution for a particular product while improving the nutritional properties of the product. Also described is a method of making a refrigerated dough product. This method involves making a dough from ingredients including an unencapsulated base, an unencapsulated expansion leavening acid, and an unencapsulated pressurization leavening acid. The dough is placed within a package, which is sealed from within by action of the expansion leavening acid and the base. Pressure is then generated inside the package by action of the pressurization leavening acid and the base.Type: ApplicationFiled: November 3, 2009Publication date: September 1, 2011Inventors: Bruce W. Robb, Liza B. Levin, Abdel Abdelrahman
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Patent number: 7927640Abstract: Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise intimate admixtures calcium carbonate and an acid such as citric acid.Type: GrantFiled: August 4, 2006Date of Patent: April 19, 2011Assignee: Delavau LLCInventors: Kevin W. Lang, James W. Dibble, Gregory B. Murphy
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Publication number: 20110086152Abstract: A leavening system, in particular for the production of bakery products, which as a raising acid contains glycine alone (100%) or in combination with at least one further raising acid different from glycine.Type: ApplicationFiled: February 10, 2010Publication date: April 14, 2011Applicant: Chemische Fabrik Budenheim KGInventors: Gideon Rath, Rainer Schnee
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Publication number: 20110008514Abstract: A composition has a gas containing agent or gas producing agent, a foam stabilizer and a food acid source. In one advantageous form, when the composition is dissolved in a liquid medium, a resulting beverage preferably has a pH between 2.5 and 5.4, and a viscosity between 1.0 and 10.0 cP when at a concentration between 1 and 150 grams per liter at a temperature between 2 and 28° C. In another advantageous form, the composition is water soluble in cold water, e.g., at a temperature between 2 and 28° C. In an alternative form, various components of the composition will be present in a premade liquid to which a gas containing agent or gas producing agent is added just prior to consumption.Type: ApplicationFiled: July 10, 2009Publication date: January 13, 2011Inventors: Kieran Patrick Spelman, Antonio Paulo Pivesso, JR., Marcio Hideo Nagata, Dalip Kumar Nayyar
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Publication number: 20100310727Abstract: The disclosure relates to a coffee composition, in particular, an instant coffee composition which can provide a three-layered coffee drink in one step. The coffee composition comprises coffee, a foaming agent, a protein source and at least 1.3 wt % (based on the total weight of the composition) of a kappa-carrageenan, iota-carrageenan or mixture thereof. The disclosure also relates to a method for the preparation of such a composition and such a drink.Type: ApplicationFiled: September 22, 2008Publication date: December 9, 2010Inventors: Ayse Tulay Massey, Adrian Harold Massey
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Patent number: 7838056Abstract: A method for replenishing carbon dioxide gas in a carbonated beverage container where a carbon dioxide regulator releases carbon dioxide at a rate approximately equal to the rate of carbon dioxide loss from said container. Also shown is a packaging system for maintaining a consistent pressure of a carbonated beverage having a closure, a plastic container, and a carbon dioxide regulator. Also shown is a method for making a packaging system for maintaining a consistent pressure in a carbonated beverage having overmolding a preform around an assembly for a carbon dioxide regulator, or blending a carbon dioxide regulator into the plastic material used to form the body of a container for said carbonated beverage. Also shown is a carbon dioxide regulator composition for replenishing carbon dioxide gas in a carbonated beverage container having polymeric carbonates, organic carbonates, or materials that absorb and subsequently release carbon dioxide.Type: GrantFiled: February 25, 2005Date of Patent: November 23, 2010Assignee: BP Corporation North America Inc.Inventors: John M. Forgac, Francis M. Schloss, Matthew A. Kulzick
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Publication number: 20100291280Abstract: A food composition comprising gas bubbles is provided. It contains based on the food composition at least 10 wt % and less than 95 wt % of water, at least 0.5 wt % and less than 20 wt % of protein, at least 1 vol. % and less than 70 vol. % of gas, at least 0.001 wt % and less than 10 wt % fibre particles and at least 0.001 wt % and less than 10 wt % surface active particles. Also a process is provided to prepare the product. The process includes the steps of incorporating surface active particles and fibre particles in a liquid food composition, incorporating gas in said liquid composition and packing the food composition.Type: ApplicationFiled: September 11, 2007Publication date: November 18, 2010Inventors: Theodorus Berend Jan Blijdenstein, Jian Cao, Petrus Wilhelmus N De Groot, Weichang Liu, Simeon Dobrev Stoyanov, Weizheng Zhou
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Publication number: 20100209582Abstract: The present invention relates to a composition comprising a mixture of a soluble foamer ingredient and a soluble beverage or foodstuffs ingredient having a retarded solubility. The soluble foamer ingredient upon addition of a liquid induces the formation of or forms a foam this is achieved by an ingredient comprising a matrix and a gas under pressure. The soluble beverage or foodstuffs ingredient, which may be in the form of a powder is prepared in such a way that the solubility is retarded. Upon addition of a liquid the foamer and the beverage or foodstuff are separated before being dissolved resulting in a nice and neat physical separation in two layers, which is best visible if the colour of the foamer and beverage or foodstuffs powder are different. The present invention more specifically relates to a soluble cappuccino powder, which upon reconstitution results in a beverage with a large amount of white foam.Type: ApplicationFiled: October 29, 2007Publication date: August 19, 2010Applicant: NESTEC S.A.Inventors: Christophe Alexander Wyss, Jean-Claude Gumy, Francois Philippe Warnery, Thierry Bourgeois
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Patent number: 7744938Abstract: The invention relates to active dry yeast which is packed in the form of a fermentation agent as a tablet containing active dry yeast.Type: GrantFiled: April 13, 2004Date of Patent: June 29, 2010Assignee: LeSaffre et CompagnieInventors: Peter René Anna Smet, Karel Alfons Frans Blomme, Gabriel Petrus Van Eetvelde
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Patent number: 7736683Abstract: A method is provided for producing a powdered soluble foaming composition comprising amorphous particles having internal voids filled with atmospheric pressure gas. The method includes subjecting a spray-dried composition to an external pressure and heating the composition at a temperature below the glass transition temperature. The composition is depressurized to result in at least a portion of vacuous internal voids of the composition to be filled with atmospheric pressure gas.Type: GrantFiled: August 17, 2004Date of Patent: June 15, 2010Assignee: Kraft Food Global Brands LLCInventors: Bary Lyn Zeller, Paul Bastiaan Van Seeventer, Albert Thijs Poortinga
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Publication number: 20100086612Abstract: The present invention relates to substantially free flowing powder products as well as preparation thereof. The powder product comprises coated carriers with excellent functional properties. The powder products can be produced in a simple and cost efficient way.Type: ApplicationFiled: November 30, 2006Publication date: April 8, 2010Inventors: Jens Viggo Frambol, Soren Albin Jensen, Viggo Creemers Norn
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Publication number: 20090317531Abstract: Described is a self-foaming, liquid culinary aid including a first liquid component including an edible acid component, and a second liquid component comprising an edible salt, each liquid being shelf-stable and being operatively associated so that when the first and second liquids are combined carbon dioxide evolves to assist in providing the foam so that, when the liquid culinary aid is combined with the food product, the culinary aid melts or disperses in less than about 20 seconds in the food product to impart a foaming texture to the food product.Type: ApplicationFiled: November 17, 2006Publication date: December 24, 2009Applicant: NESTEC S.A.Inventors: Christoph Reh, Jean-Baptiste Bezelgues, Martin Beaulieu
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Patent number: 7595075Abstract: Calcium fortified foods, such as leavened baked goods, are disclosed. Methods for preparing calcium fortified foods and calcium additives are also disclosed.Type: GrantFiled: August 4, 2006Date of Patent: September 29, 2009Assignee: Delavau LLCInventors: Kevin W. Lang, James W. Dibble, Gregory B. Murphy
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Publication number: 20090214729Abstract: Disclosed are low caloric density aerated grained confections. The confections essentially comprise tagatose as their primary carbohydrate or principle ingredient, about 0.5-30% of a structuring agent and moisture. Up to 60% of the tagatose can be substituted with nutritive carbohydrate ingredients, fiber and whipping or foaming agents or combinations thereof. Optionally, additional nutritional fortifying ingredients and conventional optional ingredients such as colors and flavors can be added. The confection compositions have densities of 0.10-1 g/cc. The products are additionally characterized by a size count of 0.2-6/g. Preparation methods for the pieces are also disclosed. The confectionery food products find particular suitability for use as ingredients for reduced calorie children's RTE cereals.Type: ApplicationFiled: October 29, 2008Publication date: August 27, 2009Inventor: JUSTIN SHIMEK
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Publication number: 20090162489Abstract: An effervescent tablet for direct use as an additive in hot coffee or hot water includes one or more creamer additives, pH stabilizing agents, effervescence agents, and solubility agents. In one embodiment, the tablet includes dry coffee and, in another embodiment, the tablet excludes it. The creamer additive(s) may be dairy and/or non-dairy. The effervescence agent(s) includes sufficient effervescence to separate the tablet upon placement of the tablet in the hot coffee or water and, in one embodiment, to further create foam on the surface of the coffee so as to yield an instant frothy latte or cappuccino. The pH stabilizing agent(s) stabilizes a pH of the coffee and the solubility agent(s) facilitates expeditious dissolution of the tablet in the coffee or water. Various other ingredients and agents may be included in the tablet to enhance flavor, improve mouth feel, enhance foam production, or achieve other desired characteristics or results.Type: ApplicationFiled: December 19, 2008Publication date: June 25, 2009Inventor: Harjit Singh
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Publication number: 20090155442Abstract: An effervescent dietary composition for enhancing the delivery of a dietary ingredient to a human comprises dissolving an effervescent containing dietary ingredient and two ingredients capable of reacting to produce effervescence in water. Once the mixture has completely dissolved the solution is immediately ingested, and an effective amount of a dietary ingredient is absorbed. Preferably, the effervescent is in the form of a tablet which contains a dietary ingredient, and a mixture of acids, and basic salts.Type: ApplicationFiled: December 18, 2007Publication date: June 18, 2009Applicant: MULTI FORMULATIONS LTD.Inventors: Marvin A. Heuer, Ken Clement, Jason Peters, Shan Chaudhuri
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Publication number: 20090142452Abstract: An orally consumable flavored film that adheres to the skin is provided and includes at least one flavoring agent, at least one film forming agent, a filler, a plasticizer, and a binder or thickener. The film is used in a method for delivering oral, olfactory, or sexual enhancement or stimulation comprising, providing the orally consumable flavored film, wetting the film and adhering the film to the skin, and licking the film such that it disintegrates in the mouth without leaving a substantial residue.Type: ApplicationFiled: November 19, 2008Publication date: June 4, 2009Inventor: Michael David Campbell
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Patent number: 7534461Abstract: A protein-free soluble foaming composition is provided which contains carbohydrate particles having a plurality of voids containing entrapped pressurized gas. The composition may include a surfactant and may be contained in a food product such as a beverage mix or an instant food. In addition, a method is provided for manufacturing the foaming composition in which the protein-free soluble foaming particles are heated and an external pressure exceeding atmospheric pressure is applied to the protein-free soluble foaming particles. The soluble foaming particles are cooled and the external gas pressure is released resulting in pressurized gas remaining in internal voids of the foaming composition.Type: GrantFiled: August 17, 2004Date of Patent: May 19, 2009Assignees: Kraft Foods Holdings, Inc., Friesland Brands B.V.Inventors: Bary Lyn Zeller, Paul Bastiaan Van Seeventer, Albert Thijs Poortinga
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Publication number: 20090081349Abstract: Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.Type: ApplicationFiled: September 17, 2008Publication date: March 26, 2009Inventors: SUSAN L. KAMPER, Fern A. Panda, Daniel R. Green
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Publication number: 20080182005Abstract: A method of forming an aquatic gel by forming a gelling component containing a gelling agent and a gas-forming agent, providing an acidic component containing an acidic agent in combining the gelling component and the acidic component with water at an elevated temperature and then permitting the mixture to set and form a gel. The combination of the acidic component, the gelling component and water is effective to form gas bubbles in the gel such that a density of less than about 1.0 g per ml is created.Type: ApplicationFiled: January 25, 2007Publication date: July 31, 2008Applicant: Land O'Lakes Purina Feed LLCInventors: Kent J. Lanter, Mark E. Griffin
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Publication number: 20080032025Abstract: The effervescent creamer composition includes an effervescent agent comprising an acid and a base, a pH moderator, protein, a mouthfeel agent, a binder, and a lubricant.Type: ApplicationFiled: May 22, 2006Publication date: February 7, 2008Applicant: AMERILAB TECHNOLOGIES, INC.Inventors: Brandon S. Fream, Andrea L. Berg, Mary Aldritt, Robert E. Lee
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Publication number: 20070264405Abstract: The present invention discloses dry psyllium husk incorporated dough products and method of preparation thereof. Upto 14% unpowdered psyllium husk-300 mesh sized psyllium husk powder (having 95% to 99.99% purity) of total amount flour is used for the preparation of dough products. Also 4.5 gm+20% water per 1 gm of psyllium is the right quantity of additional water to bind the dough having psyllium. The psyllium husk can be either whole, fragmented, slitted, normal, bleached, snow white or processed source of psyllium husk powder.Type: ApplicationFiled: October 20, 2006Publication date: November 15, 2007Inventors: Shruti Hiten PATEL, Hiten Ishwarbhai PATEL, Kaushik Keshavlal PATEL
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Patent number: 7198810Abstract: The present invention provides yeast belonging to the genus Saccharomyces which generates, in dough containing 5% sugar, carbon dioxide gas in an amount of not less than 2.0 ml per g of the dough and not less than 1.20 ml per ml of volume expansion of the dough at 38° C. in 60 minutes; a method of screening for the yeast; bread dough containing the yeast; a process for making bread using the yeast; and bread having an anti-mold effect which is obtained by the process.Type: GrantFiled: February 21, 2003Date of Patent: April 3, 2007Assignee: Kyowa Hakko Food Specialties Co., Ltd.Inventors: Toshiaki Imura, Hideki Kawasaki
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Patent number: 7169417Abstract: Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.Type: GrantFiled: June 16, 2005Date of Patent: January 30, 2007Assignee: Delavau LLCInventors: James W. Dibble, Kevin W. Lang, Gregory B. Murphy
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Patent number: 7166313Abstract: Calcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.Type: GrantFiled: February 2, 2004Date of Patent: January 23, 2007Assignee: Delavau L.L.C.Inventors: James W. Diddle, Kevin W. Lang, Gregory B. Murphy
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Patent number: 7070820Abstract: The present invention relates to coated particles comprising a coating and a core particle comprising an active, wherein the coating comprises a gas phase component. The invention also relates to processes for the manufacture of such coated particles comprising (a) providing a coating material comprising a gas phase component and applying the gas containing coating material to a core particle or (b) providing a coating material comprising a gas generating component, applying the coating material to a core particle and treating the coated particles so as to generate a gas from the gas generating component. Furthermore, it also relates to the use of such coated particles in a number of applications.Type: GrantFiled: September 28, 2001Date of Patent: July 4, 2006Assignee: Novozymes A/SInventors: Ole Simonsen, Poul Bach
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Patent number: 6858240Abstract: A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said method. According to a preferred method of the invention, carbon dioxide-hydrate is prepared, ground, and mixed with a frozen flavored syrup component. The resulting mixture is compacted and packaged for storage and shipping.Type: GrantFiled: April 15, 2003Date of Patent: February 22, 2005Assignee: The Coca-Cola CompanyInventors: Ashis Gupta, Bradley C. Dimmel
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Patent number: 6852348Abstract: Sodium ortho-phenylphenate is admixed with water to produce a process water for treating produce. Potassium carbonate is admixed with the process water in an amount necessary to necessary to raise the specific gravity of the process water to a level whereat it will float fruits and vegetables that would otherwise tend to sink in the process water. When a chlorine-based biocide is used in the process water potassium bicarbonate is used to provide the desired specific gravity of the process water. Over time, used process water is cleaned by settling, by use of a filter, or by use of some other mechanical separating equipment, and the cleaned process water is recycled.Type: GrantFiled: July 5, 2002Date of Patent: February 8, 2005Assignee: CH20 IncorporatedInventors: Carl E. Iverson, Scott P. Ager
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Patent number: 6824807Abstract: Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxide gas provided by the chemical leavener system when used in a hydrolyzing enzyme-containing foodstuff is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of the acidulant precursor. Methods of use of the acidulant precursor and the chemical leavener system, and products made by these methods are also provided.Type: GrantFiled: September 19, 2001Date of Patent: November 30, 2004Assignee: The Pillsbury CompanyInventors: Victor T. Huang, Fern A. Panda
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Patent number: 6673383Abstract: A method for improving the chalky-off taste and/or the homogeneity of a solid, active component in a food product by incorporating in the food product an effective amount, preferably 1 to 70 wt % on food product, of a structured particulate system comprising one or more active components in a matrix in a weight ratio of 1:99 to 99:1 and wherein the mean weight diameter of the particles of the structured particulate system ranges from 25 to 500 microns.Type: GrantFiled: March 26, 2001Date of Patent: January 6, 2004Assignee: Unilever Patent Holdings BVInventors: Frederick William Cain, Gerald Patrick McNeill, Tom Tongue
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Patent number: 6616954Abstract: The present invention is an encapsulated yeast composite comprising a core comprising yeast and a soluble coating comprising polyethylene glycol having a molecular weight less than 3050. The yeast includes Saccharomyces cerevisiae. The encapsulated composites are useful in the production of food compositions and food products.Type: GrantFiled: March 14, 2002Date of Patent: September 9, 2003Assignee: Balchem CorporationInventors: Vernetta L. Dally, David E. Martin, Carl J. Pacifico, Paul H. Richardson