Seaweed Type Patents (Class 426/575)
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Patent number: 6416805Abstract: Spreadable gelled syrup compositions are described which comprise syrup, and agar in an amount sufficient to form a gel. Also described are processes for the production of a spreadable gelled syrup composition which comprises dispersing solubilized agar through a syrup at a temperature which is above the gelation temperature of the agar, and thereafter cooling the composition so as to allow formation of a gel.Type: GrantFiled: January 26, 1999Date of Patent: July 9, 2002Assignee: Byron Australia Pty LimitedInventors: David Adrian Lewis, Victor Marcus Lewis, Deborah Ann Lewis
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Publication number: 20020064588Abstract: Food composition suitable as a dressing or marinade which can be manufactured and offered to the consumer as a two-phase system, having separate oil and water layers. Upon shaking by hand, an emulsion is produced which remains stable for a limited amount of time, whereafter the composition reverts to a system of two separate phases; an oil layer and an aqueous layer.Type: ApplicationFiled: October 3, 2001Publication date: May 30, 2002Applicant: Lipton, Division of Conopco,Inc.Inventors: Wayne Gerald Morley, Begona Varona
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Publication number: 20020061356Abstract: Various compositions for producing translucent to opaque protein enhanced dessert gels are disclosed. In general, the dessert gels comprise a gelling system plus flavorings, colorings, and nutritional additives. Exemplary embodiments of the gelling system comprise water, sweetener, carrageenan, and various proteins such as soy protein isolate, soy protein concentrate, whey, and sodium caseinate.Type: ApplicationFiled: November 28, 2001Publication date: May 23, 2002Applicant: Indiana Soybean Board, Inc.Inventors: Ryan D. Howard, Faye Mulvaney, Ganesan Narsimham
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Publication number: 20020058094Abstract: The objective of the present invention is to provide a jelly-like seasoning having a proper degree of fluidity when taken out from a tube-shaped container, presenting a jelly-like appearance when placed on foodstuffs and further providing a mild and new feeling of eating spreading in the mouth with melting when ea ten, and a manufacturing method thereof.Type: ApplicationFiled: August 30, 2001Publication date: May 16, 2002Inventors: Akihiko Akamatsu, Kotaro Matsumoto, Ikuyo Maesaki, Tomoko Kosugi, Mayumi Sakatani, Shinzou Kawaguchi
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Publication number: 20020051841Abstract: Soluble bulking agents for replacing up to 100% of the sucrose or other soluble, simple carbohydrates in edible formulations are provided. The bulking agents are substantially non-digestible and have an average molecular weight range of 500 to 50,000. Also provided are edible formulations containing these bulking agents and processes for preparing these bulking agents, preferably by enzymatically depolymerizing naturally-occurring, heteropolysaccha-rides such as pectin, tamarind seed gum, guar gun, locust bean (carob seed) gum, konjac gum, xanthan gum, alginates, agar or other food gums to yield a mixture of heteropolysaccharide fragments having an average DP of 3 to 75, preferably 3 to 30. The process employs one or more enzymes such as 1,4-beta-D-Mannarmannohydrolyase, or 1,6-alpha-D-Galactosidase for degrading 1,4-beta-D-linked mannose-containing heteropolysaccharides (e.g.Type: ApplicationFiled: July 19, 2001Publication date: May 2, 2002Applicant: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Matthew J. Henley, James P. Zallie, Roger Jeffcoat
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Publication number: 20020039615Abstract: The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substitutes, copy foods, cold retention compositions and cooling agents. The invention further provides the use of the above composition as additives for the expression of unique functions, for example a dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability/body-improving agent.Type: ApplicationFiled: May 19, 1999Publication date: April 4, 2002Inventor: NORIFUMI ADACHI
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Publication number: 20020012734Abstract: The present invention relates to a process for the preparation of vegetable or fruit pieces, in particular to a process for preparing vegetable or fruit pieces which are more firm or which show reduced attrition/disintegration when subjected to shear, and which process does not require the addition of divalent cations such as calcium.Type: ApplicationFiled: April 18, 2001Publication date: January 31, 2002Applicant: Lipton, Division of Conopco, Inc.Inventors: Stephen Raymond Moore, Shiping Zhu
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Patent number: 6342257Abstract: A fortified foodstuff comprising a fortifying amount of a complex of calcium and a hydrolyzed polysaccharide, optionally combined with an acid, such as an organic acid. The foodstuff may be a dairy-based product such as milk or a milk product, a confectionery product, or an ice cream.Type: GrantFiled: April 28, 2000Date of Patent: January 29, 2002Assignee: Nestec S.A.Inventors: Mark Randolph Jacobson, Sekhar Reddy, Dharam Vadehra, Elaine Regina Wedral, Alexander Sher
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Patent number: 6342242Abstract: Seaweed harvested from the ocean when ground as an intact meal or exposed to alkaline hydrolsis extraction procedure resulting in a water soluble form provides a feed ingredient with mineral composition and plant growth regulating activity when included as a pasture treatment or feed ingredient for mammals and poultry, resulting in enhanced immune function, enhanced health, weight gain, and meat grade quality. Steers grazing seaweed extract treated forage continued to exhibit enhanced immune function after entering feedlot phase finishin with no seaweed extract diet supplement.Type: GrantFiled: February 27, 1998Date of Patent: January 29, 2002Assignees: Texas Tech University, Virginia Tech Intellectual Properties, Inc.Inventors: Vivien Gore Allen, Kevin R. Pond, Korinn E. Saker, Joseph P. Fontenot
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Publication number: 20020006462Abstract: A sweet jellied paste which is produced without sugar, using materials which have medicinal properties. Dried fruits 1 are immersed in water to thereby obtain restored fruits and immersion water 2, which are then kneaded together with agar liquor 3 through several kneading processes including a first kneading process 4 and a second kneading process 5. Thus, respective materials are well mixed and harmonized, thereby obtaining healthy sweet jellied paste with an enhanced flavor.Type: ApplicationFiled: July 13, 2001Publication date: January 17, 2002Inventor: Seiko Takatsu
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Publication number: 20020001659Abstract: An oil absorption retarder containing alginic ester and fried foods produced by using the oil absorption retarder. The oil absorption retarder of this invention can efficiently retard oil absorption during frying, which results in providing fried foods with lowered oil contents.Type: ApplicationFiled: October 5, 1999Publication date: January 3, 2002Inventors: KOZO TAKAHASHI, TSUKASA SUGIURA, TOSHIO TAKEUCHI
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Patent number: 6299924Abstract: Soluble bulking agents for replacing up to 100% of the sucrose or other soluble, simple carbohydrates in edible formulations are provided. The bulking agents are substantially non-digestible and have an average molecular weight range of 500 to 50,000. Also provided are edible formulations containing these bulking agents and processes for preparing these bulking agents, preferably by enzymatically depolymerizing naturally-occurring, heteropolysaccha-rides such as pectin, tamarind seed gum, guar gum, locust bean (carob seed) gum, konjac gum, xanthan gum, alginates, agar or other food gums to yield a mixture of heteropolysaccharide fragments having an average DP of 3 to 75, preferably 3 to 30. The process employs one or more enzymes such as 1,4-beta-D-Mannanmannohydrolyase, or 1,6-alpha-D-Galactosidase for degrading 1,4-beta-D-linked mannose-containing heteropolysaccharides (e.g.Type: GrantFiled: June 24, 1998Date of Patent: October 9, 2001Assignee: National Starch and Chemical Investment Holding CorporationInventors: Chung-Wai Chiu, Matthew J. Henley, James P. Zallie, Roger Jeffcoat
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Patent number: 6299915Abstract: The invention relates to a hydrocolloid protective coating for food and/or agricultural products comprising: 5-95% dried hydrocolloid gel; 0.2-50% of one or more natural compounds isolated from the surface of said product or a compound substantially equivalent thereto; 4-30% of water; and optional additives. The protective coating provides improved protection of the product, thereby extending its shelf-life. A method for producing the coating, and food and agricultural products protected by the coating are also disclosed.Type: GrantFiled: March 9, 2000Date of Patent: October 9, 2001Assignee: Yissum Research Development Company of the Hebrew University of JerusalemInventors: Amos Nussinovitch, Varda Hershko, Haim D. Rabinowitch
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Patent number: 6290999Abstract: A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the coating is a gel including water, hydrocolloid gel forming compounds and a cross-linking agent such as polyvalent cations. The coating at least partially encloses the outer surface of the tissue. The coating is dried prior to frying. The coating (initial, dried and fried) includes at least ten percent equivalent weight of cross-linking agent based on the neutralization equivalent weight of the hydrocolloid. The dried coating is adapted to substantially impede the penetration of oil therethrough. The coated fried products have a low concentration of cooking oil.Type: GrantFiled: February 3, 1997Date of Patent: September 18, 2001Assignee: Hercules IncorporatedInventors: Timothy C. Gerrish, Lawrence E. Carosino
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Patent number: 6261618Abstract: A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.Type: GrantFiled: November 5, 1996Date of Patent: July 17, 2001Assignee: Hercules IncorporatedInventors: Timothy Gerrish, Camille Higgins, Kay Kresl
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Patent number: 6245375Abstract: The invention relates to a translucent dressing which can be manufactured and offered to the consumer as a two-phase system, having separate oil and water layers. Upon shaking by hand, an emulsion is produced which remains stable for at least one week. Such a dressing is suitable for use on e.g. salad.Type: GrantFiled: April 14, 1999Date of Patent: June 12, 2001Assignee: Lipton, division of Conopco, Inc.Inventors: Gijsbertus Kuil, Yadi Heydari, Barbara M C Pelan, Bert Schenk
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Patent number: 6183801Abstract: A gelled food composition containing fruit pieces distributed therein is obtained by preparing, separately, a jelly ground mass composition and a fruit composition which contains fruit pieces and then combining the two compositions and cooling to obtain the gelled composition wherein (a) to prepare the jelly ground mass, ingredients, in amounts by weight based upon jelly ground mass weight, of from 15% to 30% sugar, of from 0.4% to 0.7% xanthan and of a gelling agent which is (i) from 0.5% to 1.5% of a carrageenan composition, (ii) from 0.4% to 1.0% of a carrageenan composition and from 0.1% to 0.5% locust bean gum and (iii) from 0.1% to 0.5% of gellan gum, are blended into water at a temperature so that the ingredients are suspended in the water, and (b) the fruit composition is prepared with fruit pieces and with xanthan in an amount, by weight based upon the weight of the fruit composition, of from 0.4% and 0.7%.Type: GrantFiled: December 24, 1998Date of Patent: February 6, 2001Assignee: Nestec S.A.Inventor: Thomas Warendorf
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Patent number: 6168820Abstract: A process for controlling the softness of a food product which tends to lose water and become progressively harder during storage which comprises adding an immobilized edible plasticizer to the food product.Type: GrantFiled: May 14, 1999Date of Patent: January 2, 2001Assignee: Nestec S.A.Inventors: Robert Eugene Garwood, Zenon Ioannis Mandralis, Keith Roberts
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Patent number: 6159522Abstract: A clouding agent for dry beverage mixes is prepared by first forming a mixture of titanium dioxide and water and then subjecting the mixture to high speed shear. A spacing agent and suspending agent are then added to the mixture and the mixture is again subjected to a high speed shear, followed by spray drying. The resultant clouding agent may contain higher quantities of titanium dioxide than conventional clouding agents to thereby provide increased opacity without increased sedimentation. Further, the method of the invention provides higher throughput through the spray dryer and better yields than conventional methods of preparation.Type: GrantFiled: September 2, 1999Date of Patent: December 12, 2000Assignee: Kraft Foods, Inc.Inventors: Locus Yaw-Jen Chuang, Jane L. MacDonald
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Patent number: 6136363Abstract: A pourable, edible, low- or zero-fat emulsion comprising a continuous non-gelled aqueous phase and a dispersed phase of gel particles, wherein the gel particles occupy from 20 to 70% of the volume of the aqueous phase and the gel particles comprise hard particles of biopolymer gel and/or soft particles of biopolymer gel.Type: GrantFiled: July 1, 1998Date of Patent: October 24, 2000Assignee: Lipton, division of Conopco, Inc.Inventors: Jadwiga Malgorzata Bialek, Malcolm Glyn Jones, Ian Timothy Norton
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Patent number: 6120811Abstract: A microgranular enzyme composition having an average particle size of from about 20 to 400 microns is disclosed. The microgranular composition has low dusting, high blendability and quick dispersion characteristics particularly beneficial to the food and/or feed industries. Also disclosed are methods for making such enzyme-containing microgranules.Type: GrantFiled: October 4, 1996Date of Patent: September 19, 2000Assignee: Genencor International Inc.Inventor: Mahmood M. Ghani
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Patent number: 6120826Abstract: A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.Type: GrantFiled: December 28, 1998Date of Patent: September 19, 2000Assignee: Nestec S.A.Inventors: Philipp Paul Meyer, Eugene Scoville, Goran Jaelminger, Marianne Rudberg-Tamm, Tian-Seng Toh
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Patent number: 6106883Abstract: A method for suspending inclusions in an acidic or alcoholic liquid composition is provided. The method includes the steps of preparing a pre-gel solution including gellan gum in water, providing a liquid composition having inclusions, incorporating the pre-gel solution into the liquid composition, and acidifying the liquid composition to produce a beverage and suspend the inclusions in the beverage. Alternatively, the liquid composition can be provided without inclusions and the inclusions may be added after the pre-gel solution is incorporated into the liquid composition to form a suspending solution or after the suspending solution is acidified to produce a beverage.Type: GrantFiled: October 25, 1995Date of Patent: August 22, 2000Assignee: Bush Boake Allen, Inc.Inventors: Linda Sokolik, James A. Lewis, William F. Chalupa
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Patent number: 6099876Abstract: The invention provides a temperature-stable liquid droplet comprising a terature-stable hydrocolloid membrane. The hydrocolloid is chosen from low methoxy pectin, Konjac mannan, sodium alginate, or a mixture thereof. The membrane encapsulates a droplet of an edible product or a droplet containing a microorganism, an enzyme or a cell.Type: GrantFiled: October 21, 1997Date of Patent: August 8, 2000Assignee: Yissum Research Development Co. of the Hebrew University of JerusalemInventor: Amos Nussinovitch
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Patent number: 6068867Abstract: A protective coating for food or agricultural products made of 5-85% dried ydrocolloid gel, together with 0.2-50% of at least one natural compound isolated from the surface of the product, or at least one compound substantially similar thereto, for example, sitosterol, stigmasterol or milk.Type: GrantFiled: July 14, 1997Date of Patent: May 30, 2000Assignee: Yissum Research Development Company of the Hebrew University of JerusalemInventors: Amos Nussinovitch, Varda Hershko, Haim D. Rabinovitch
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Patent number: 6063411Abstract: A method of preparing a fortified foodstuff containing a fortifying amount of a complex of calcium and a hydrolyzed polysaccharide, combined with an acid, such as an organic acid. The foodstuff may be a dairy-based product such as milk or a milk product, a confectionery product, ice cream or a beverage such as a juice.Type: GrantFiled: April 30, 1998Date of Patent: May 16, 2000Assignee: Nestec S.A.Inventors: Mark Randolph Jacobson, Sekhar Reddy, Dharam Vadehra, Elaine Regina Wedral, Alexander Sher
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Patent number: 6063915Abstract: Carrageenan compostions comprising from about from about 79 mol % to about 95 mol % iota carrageenan and from about 0.1 mol % to about 10 mol % nu carrageenan, and carrageenan and compositions which exhibit elastic modulus, G'--1 Hz at 5.degree. C., of greater than about 200 Pa, elastic modulus, G'--1 Hz at 25.degree. C., of less than about 200 Pa, viscous modulus, G"--0.2 Hz at 5.degree. C., of from about 5 Pa to about 25 Pa, and melting point of less than 60.degree. C., in a 1.2 wt % aqueous gel, and methods of producing the same.Type: GrantFiled: July 30, 1998Date of Patent: May 16, 2000Assignee: Hercules IncorporatedInventors: Jack Harbo Hansen, Jan Groendal, Henrik Larsen
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Patent number: 6060106Abstract: The current invention deals with a low fat opaque pourable dressing where the opacity is achieved by emulsification of the oil in a pre-emulsion and then adding and homogenizing the pre-emulsion to a water phase containing the balance of the dressing ingredients.Type: GrantFiled: December 16, 1997Date of Patent: May 9, 2000Assignee: Lipton, a division of Conopco, Inc.Inventors: Dennis Jay Breitbart, Zoila Christina Aguilar, Dominick Piccininni, Nanneke Joke De Fouw, Gerrit Daniel-Johannes Harcksen
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Patent number: 6048564Abstract: An emulsion composition useful as a reduced-fat shortening substitute in bakery applications which comprises an emulsion with an aqueous phase containing water and konjac as a gelling agent and a lipid phase containing a lipid component and an emulsifier component. The konjac is preferably partially deacylated to provide controlled melt characteristics in the emulsion composition that replicate those of the full-fat shortening it replaces in bakery food products. A process for preparing the emulsion compositions is also disclosed. Bakery food products containing the emulsion compositions may be prepared using the emulsion compositions as a one-to-one replacement for full-fat shortening in the formulations. The reduced-fat bakery products made with the emulsion compositions exhibit sensory characteristics similar to those of the full-fat equivalents.Type: GrantFiled: June 1, 1998Date of Patent: April 11, 2000Assignee: FMC CorporationInventors: Timothy J. Young, Guy A. Crosby
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Patent number: 6048563Abstract: Functionally modified guar products are provided, particularly for food grade applications, which are characterized by reduced viscosity, low ash and high fiber content, and are prepared by a high shear treatment under acid conditions at elevated temperature.Type: GrantFiled: March 3, 1998Date of Patent: April 11, 2000Assignee: Rhodia Inc.Inventors: William Ewing Swartz, Craig Alan Hoppe, James Thomas Elfstrum
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Patent number: 6039986Abstract: A fortified foodstuff comprising a fortifying amount of a balanced blend of calcium lactate and calcium carbonate stabilised with a source of glucuronic acid, and a process for its preparation which comprises mixing a balanced blend of calcium lactate and calcium carbonate, adding a source of glucuronic acid, and adding to the foodstuff.Type: GrantFiled: July 10, 1998Date of Patent: March 21, 2000Assignee: Nestec S.A.Inventors: Chandrasekhar R Mallangi, Alexander A. Sher, Eileen Carol Fuchs, Dharam Vir Vadehra, Elaine Regina Wedral
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Patent number: 6036985Abstract: A metastable calcium complex formed by the interaction of an insoluble calcium source and a solution of citric and lactic acids is described. A fortified foodstuff comprising a fortifying amount of the metastable complex and a process for its preparation by forming the complex then adding the complex to a foodstuff or forming the complex in the foodstuff is disclosed.Type: GrantFiled: April 3, 1998Date of Patent: March 14, 2000Assignee: Nestec S.A.Inventors: Mark Randolph Jacobson, Sekhar Reddy, Alexander Sher, Dharam Vir Vaderhra, Elaine Regina Wedral
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Patent number: 6027758Abstract: Value-added, restructured fruit and vegetable products made from bulk-processed ingredients are taught. The restructured fruit and vegetable products are to be eaten out-of-hand as confectionery items or incorporated into baked, canned and/or frozen foods, such as cereals, cookies, cakes, fruit cocktails and ice creams. Processing methods involving twin-screw extrusion used to obtain the restructured fruit and vegetable products are also taught.Type: GrantFiled: August 26, 1997Date of Patent: February 22, 2000Assignee: The United States of America as represented by the Secretary of AgricultureInventors: Tara H. McHugh, Charles C. Huxsoll
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Patent number: 5997937Abstract: A quick-setting gel mix suitable for preparing dessert gels with improved clarity contains sodium and/or potassium alginate, a slowly-soluble calcium salt, an anti-oxidant, such as ascorbic acid, and a catalyst, such as copper gluconate and/or ferric sulfate, in amounts effective to promote clarity within the gel.Type: GrantFiled: February 11, 1998Date of Patent: December 7, 1999Assignee: Kraft Foods, Inc.Inventors: Mark V. Hembling, Steven J. Leusner, Joseph E. Spradlin
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Patent number: 5993874Abstract: A method for applying seasoning liquid to dried laver, in which seasoning liquid containing solid matter. The seasoning liquid is applied on the surfaces (13) of hydrophobic rollers (12) having a rugged surface (11), and the dried laver (4) is brought into contact with the rollers (12), by which the seasoning liquid on the surfaces (13) is applied to the dried laver (4).Type: GrantFiled: May 28, 1997Date of Patent: November 30, 1999Assignee: Kabushiki Kaisha Yamagataya NoritenInventors: Shuji Takashima, Toshihiro Kawamura
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Patent number: 5976586Abstract: A food glaze composition for coating food items including bakery products. The glaze composition includes one or more natural or modified vegetable gums and is eggless and protein-free. The composition imparts a shine, aids in browning, retards moisture loss from the glazed product, and can be applied to food products before and/or after baking and freezing. The glaze composition is also effective in controlling the development of mold, yeast and bacteria.Type: GrantFiled: March 10, 1997Date of Patent: November 2, 1999Assignee: Lawrence FoodsInventor: Lester Feller
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Patent number: 5972399Abstract: A ready to eat, nonfried food made up of a cooked and hydrated carbohydrate core, and a cation crosslinked polysaccharide coating which substantially reduces the core's glycemic response.Type: GrantFiled: February 4, 1998Date of Patent: October 26, 1999Assignee: Hercules IncorporatedInventors: John Arthur Lapre, William Thomas McNabola, Jan Veenstra, Hielke Tjeerd De Vries
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Patent number: 5962053Abstract: Described is an edible, water insoluble film which is a blend of polysaccharide and protein and, in particular, a ternary blend of konjac flour as a major constituent, agar and gelatin. Also, described is a method of forming the film including a deacetylating step to insolubilize the konjac flour.Type: GrantFiled: February 17, 1998Date of Patent: October 5, 1999Assignee: Viskase CorporationInventor: Frederick Maynard Merritt, II
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Patent number: 5955136Abstract: This invention relates to low fat, shelf-stable, ready-to-drink milk shake beverages having the mouth feel of high fat milk shake beverages. A unique combination of three carrageenans along with the other claimed ingredients give these low fat milk shake beverages the desired mouth feel of high fat milk shake beverages. In particular, the invention relates to low (about 1.Type: GrantFiled: May 15, 1998Date of Patent: September 21, 1999Assignee: Pepsico, Inc.Inventors: Thomas R. Laaman, Pei K. Chang
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Patent number: 5942266Abstract: The invention provides edible pearly capsules containing a large amount of an oleaginous substance as the core substance. The above capsules can be provided by the method which comprises contacting liquid drops (a) of a composition comprising an aqueous solution of a water-soluble macromolecular substance at least a portion of which is marmelo mucilage (a.sub.1), an oleaginous substance (a.sub.2), e.g. animal or vegetable oil, a water-soluble polyvalent metal salt (a.sub.3), e.g. calcium chloride, and sodium chloride (a.sub.4) with an aqueous solution of a water-soluble salt of alginic acid (b) to thereby form a water-insoluble film of alginic acid salt on the outer surface of said liquid drops (a).Type: GrantFiled: May 22, 1998Date of Patent: August 24, 1999Assignee: Sansho Kaken Kabushiki KaishaInventors: Kenichiro Okamura, Shunpei Ito
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Patent number: 5939127Abstract: Generally, the present invention is directed to a modification of the frosting composition disclosed in U.S. Pat. application Ser. No. 640,429, now U.S. Pat. No. 5,851,576, to utilize the fat replacement composition of that application for use in a cookie filling. The present invention is directed to a cookie cream filling composition comprising between about 60 and about 85% sweetener, between about 0.1 and about 1% gelling agent, such as a gum, pectin or gelatin, between about 0.1 and about 2% flavoring agents and other minor ingredients such as preservatives, etc., between about 0.2 and about 1.5% of a starch, between about 3 and about 10% of the fat replacement composition, between about 10 and about 20% of high fructose corn syrup and between about 10 and 20% of a polyhydric alcohol, such as glycerine, glycol and pentaerythritol. The cookie filling composition has a water activity of from about 0.25 to about 0.37. The cookie filling compositions of the present invention contain no added water.Type: GrantFiled: April 24, 1998Date of Patent: August 17, 1999Assignee: Kraft Foods, Inc.Inventor: Amna Munji Abboud
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Patent number: 5932272Abstract: A food gel composition is obtained by preparing an aqueous sol of lactoserum proteins and a polysaccharide so that, by weight based upon the sol weight, the lactoserum proteins are in an amount of from 5% to 15% and so that the polysaccharide is in an amount of from 0.05% to 0.25%, and then the sol is subjected to a hydrostatic pressure of from 200 MPa to 800 MPa for from 1 minute to 20 minutes.Type: GrantFiled: July 3, 1996Date of Patent: August 3, 1999Assignee: Nestec, S.A.Inventors: Alois Raemy, Paulo Fernandes
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Patent number: 5928686Abstract: A nutrient formulation including moisture which is designed for use in very young poultry, and a method of feeding it which improves subsequent livability, cumulative feed efficiency and weight gain is disclosed. The method includes feeding a high moisture solid containing at least about 20% by weight water to the poultry before the poultry is allowed to eat dry food ad libitum.Type: GrantFiled: June 7, 1995Date of Patent: July 27, 1999Assignee: Novus International, Inc.Inventors: Francis J. Ivey, Julia J. Dibner, Christopher D. Knight
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Patent number: 5928691Abstract: A fortified foodstuff containing a fortifying amount of a complex formed by the interaction of a soluble calcium salt and an alkali metal citrate and a process for its preparation by forming the complex and adding the complex to the foodstuff or forming the complex in the foodstuff.Type: GrantFiled: May 1, 1997Date of Patent: July 27, 1999Assignee: Nestec S.A.Inventors: Sekhar Reddy, Alexander Sher, Dharam Van Vadehra, Elaine Regina Wedral
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Patent number: 5922379Abstract: The invention provides a biodegradable protein/starch-based thermoplastic composition. The composition is particularly useful in preparing low ratio expanded foams. Natural cellulosic fibers such as grass fiber, wood fiber, chopped straw, bagasse, etc. function as reinforcement filler. A metallic salt hydrate is added to improve mechanical properties of the protein/starch-based thermoplastic. The composition is processed by conventional methods, such as extrusion and injection molding, into packaging material or articles that are low density, high compressive strength, tensile strength, and good resilience.Type: GrantFiled: May 5, 1998Date of Patent: July 13, 1999Assignee: Natural Polymer International CorporationInventor: Shu Huan Wang
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Patent number: 5922391Abstract: A composition which has a texture like mayonnaise but which has less or no edible oil is prepared with water and vinegar and less than 20% oil and by weight, yoghurt in an amount of from about 5% to 50% and carrageenan in an amount of from 0.03% to 1%. The composition also may include a starch, particularly, a hydroxypropyl or acetylated starch, and further, particularly when starch is present, the composition also may include a non-gelling hydrocolloid such as xanthan.Type: GrantFiled: October 8, 1996Date of Patent: July 13, 1999Assignee: Nestec S.A.Inventor: Hans Uwe Trueck
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Patent number: 5922388Abstract: A process for controlling the softness of a food product which tends to lose water and become progressively harder during storage which comprises adding an immobilized edible plasticizer to the food product.Type: GrantFiled: August 19, 1998Date of Patent: July 13, 1999Assignee: Nestec S.A.Inventors: Robert Eugene Garwood, Zenon Ioannis Mandralis, Keith Roberts
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Patent number: 5906856Abstract: A liquid butter replacement exhibits a pleasant fat-like mouth feel despite a very low or no fat content, good color, good flavor, and a degree of fat-like melt without causing toast or other similar substrate to which the product is applied to become soggy due to moisture release. A flowable fat mimetic is prepared from an aqueous solution comprising a cross-linkable carbohydrate gelling composition (preferably pectin) and at least one gelling agent (preferably a calcium salt) that together form a heat-stable inner gelled phase which is agitated to produce gel particles that provide an organoleptic sensation similar to fat. The weight of the fat mimetic is at least about 75% of the weight of the butter substitute. The flowable fat mimetic is then combined with an second, continuous outer phase containing an unhydrated heat-reversible or heat-thinning, water-soluble gelling agent, and preferably salt and milk or milk solids.Type: GrantFiled: January 22, 1997Date of Patent: May 25, 1999Assignee: ConAgra, Inc.Inventors: Allan D Roden, Leslie M Snyder, Turiddu A Pelloso
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Patent number: 5906847Abstract: A milk substitute composition is prepared with whey solids or whey solids and added lactose by dissolving a whey solids powder in an aqueous medium containing calcium sequestering agent and carrageenate components at a temperature of approximately from 30.degree. C. to 65.degree. C. and then, in a second step, at the same temperature, a skimmed milk solids powder is dissolved in the whey-containing medium, and before and/or after dissolving the skimmed milk solids powder, the whey solids are allowed to soak in the aqueous liquid phase of the composition so prepared for from 10 minutes to 4 hours for hydrating the whey solids. When lactose is used, the amount of whey solids powder employed may be reduced by about half.Type: GrantFiled: September 23, 1997Date of Patent: May 25, 1999Assignee: Nestec S.A.Inventors: Hans Engel, Martinas Kuslys, Heinz Wyss
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Patent number: 5866190Abstract: The subject of the invention is a composition for stabilizing a non-milk drink, in particular a drink based on fruits and/or vegetables, comprising insoluble components, the said composition comprising a combination of a pectin and of an alginate in which the ratio of the amount of methylated galacturonic acid (MGA) units of the pectin to the amount of guluronic acid (G) units of the alginate is between 0.30 and 0.70.The invention also relates to a process for the preparation of such a stabilized drink.Type: GrantFiled: March 14, 1996Date of Patent: February 2, 1999Assignee: Systems Bio-IndustriesInventor: Philippe Barey