Seaweed Type Patents (Class 426/575)
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Patent number: 4497843Abstract: The invention discloses an oil-in-water emulsion containing a mixture of Carraghenan iota and Gummi arabicum which is in the form of drops of oil having a diameter of from 0.5 to 4 mm which are suspended individually in a stable manner in an acid aqueous phase, and to a production process therefor.Type: GrantFiled: December 6, 1983Date of Patent: February 5, 1985Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.Inventors: Werner Errass, Eduard Waldmeier
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Patent number: 4444799Abstract: Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough and then baked to produce said soft edible products which retain their fresh-baked, moist, tender texture for extended periods of time. A firm gel, formed from a viscous liquid, e.g., a corn syrup, a gum, e.g., an alginate gum, a humectant and dispersing agent for the gum, e.g., glycerine, a calcium source for gelling the gum, and humectant and dispersing agent for the gum, e.g., propylene glycol, is incorporated into the cookie or other dough prior to baking.Type: GrantFiled: August 18, 1981Date of Patent: April 24, 1984Assignee: Nabisco, Inc.Inventors: Fred Vanderveer, Aloysius J. Knipper, Robert Straka, Alex J. Squicciarini
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Patent number: 4443486Abstract: A stabilizer for milk products comprised of a carrageenan extractive of Eucheuma cottonii seaweed having a water viscosity at 1.5% concentration and 75.degree. C. of not less than 5 mPa.s and not more than about 20 mPa.s.Type: GrantFiled: March 11, 1981Date of Patent: April 17, 1984Assignee: FMC CorporationInventor: Kenneth B. Guiseley
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Patent number: 4436759Abstract: Shaped gelled food products manufactured from comminuted, granulated or chopped foodstuffs, such as vegetables, fruits, meats, fish, and a process therefor.Type: GrantFiled: March 26, 1982Date of Patent: March 13, 1984Assignee: Caribou Fisheries, Inc.Inventors: David M. Trilling, Yechiel Smadar
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Patent number: 4427704Abstract: What are disclosed are edible materials containing a thickened or gelled phase comprising a mixture or a reaction product of at least one carrageenan and at least one glucomannan, wherein the gelled phase may be either a thermo-irreversible gel or a thermo-reversible gel and the pH of the edible material is below 8.Type: GrantFiled: January 20, 1982Date of Patent: January 24, 1984Assignee: Mars LimitedInventors: Peter A. Cheney, John Stares, Alan J. Vernon
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Patent number: 4414236Abstract: The invention provides fat-continuous emulsions containing medium melting gelling agents, i.e. those with a softening point of >33.degree. C. and a sharp decrease in gel strength at 45.degree.-70.degree. C., the gel strength below the softening point being 0.1-30 N/cm.sup.2. Suitable gelling agents include e.g. carrageenan/locust bean gum mixtures.Type: GrantFiled: June 17, 1981Date of Patent: November 8, 1983Assignee: Lever Brothers CompanyInventors: David P. J. Moran, John J Hepburn
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Patent number: 4389419Abstract: Disclosed is a process for encapsulating oils and oil-soluble substances in multi-compartmentalized, mechanically stable microcapsules. The process comprises the steps of first forming an emulsion consisting of a continuous phase comprising an aqueous solution of an alkali metal alginate and optionally a water-soluble, alcohol-insoluble filler such as a polysaccharide, and a dispersed phase of an oleophilic substance such as one or more vitamins dissolved in an oil. The emulsion is then formed into droplets which are thereafter immersed in an alcoholic solution of multivalent cations, to produce a shape-retaining alginate matrix filled with precipitated polysaccharide and enclosing plural oil droplets. The vitamins are thereby protected from oxidative degradation and can be handled like conventional crystalline solids.Type: GrantFiled: November 10, 1980Date of Patent: June 21, 1983Assignee: Damon CorporationInventors: Franklin Lim, Richard D. Moss
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Patent number: 4386108Abstract: Disclosed are improved coconut pieces coated with an impermeable coating of insoluble calcium alginate as well as methods of preparing such coconut pieces. Such coated coconut pieces are especially suitable for incorporation into ready-to-spread frostings. The methods essentially comprise the steps, in sequence, of: (a) providing dehydrated coconut pieces having a moisture content of about 3.0% to 3.5% by weight; (b) applying a dilute aqueous solution of a water soluble source of calcium ions sufficient to provide up to about 0.2% by weight calcium based on the dry weight of the coconut to form calcium-laden coconut pieces; (c) drying to a moisture content of between about 12% to 16% by weight; (d) applying an aqueous solution of up to about 3% by weight low viscosity sodium alginate in amounts sufficient to provide up to about 0.Type: GrantFiled: January 18, 1982Date of Patent: May 31, 1983Assignee: General Mills, Inc.Inventor: Gary W. Richter
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Patent number: 4375481Abstract: In a process for producing an edible roe-like multilayer spherical structure composed of at least two layers including an inner layer and an outer layer occluding the inner layer, which comprises a step of synchronously discharging at least two edible materials through a multi-tubular nozzle having at least two different passages including an inner passage and an outer passage surrounding the inner passage and a step of chemically gelling the resulting multilayer spherical structure with a metal ion acceptable for human intake, the outer layer in said resulting multilayer spherical structure being chemically gellable with said metal ion; the improvement wherein(i) said at least two edible materials are at least two edible aqueous sol materials having different properties of being chemically gelled with said metal ion, and(ii) among said edible aqueous sol materials, a material forming the inner layer is convertible to a softer aqueous gel than a material forming the outer layer or is present as an aqueous solType: GrantFiled: July 18, 1980Date of Patent: March 1, 1983Assignee: Nippon Carbide Kogyo Kabushiki KaishaInventors: Kiyoaki Kuwabara, Masanori Jyouraku
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Patent number: 4362748Abstract: Methods for forming simulated, shaped, edible products suitable for human and/or animal consumption, or as a bait for marine creatures; and simulated, edible products produced thereby.Type: GrantFiled: October 3, 1980Date of Patent: December 7, 1982Assignees: Loyal Wells, Cox Family Laboratories, Inc.Inventor: James P. Cox
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Patent number: 4348418Abstract: Simulated food products in the form of discrete shape-retaining pieces having a calcium alginate gel matrix, and in particular simulated meat petfoods, are made from a mixture produced by mixing (a) an aqueous slurry comprising a comminuted food material and having a water-soluble alginate salt dissolved therein, with (b) a slurry, usually aqueous, of a calcium salt sparingly soluble in water having a monohydric or polyhydric alcohol or a sugar comprised therein as a retardant; and thereafter allowing the mixture to gel.The alcohol may be isopropyl alcohol, glycerol, propylene glycol or butylene glycol. Corn syrup, sucrose or a mixture of sugars may be used as the sugar.Type: GrantFiled: July 24, 1980Date of Patent: September 7, 1982Assignee: Quaker Oats LimitedInventors: John R. Smith, Gerhard O. J. Fischer
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Patent number: 4347261Abstract: Edible alginate and low-methoxy-pectate gels are produced by rapidly mixing aqueous slurries containing finely divided foodstuff and particles of sparingly soluble solid, e.g. calcium sulphate, capable of releasing gelling agent into solution, throughout gellable aqueous alginate or low-methoxy-pectate sols, and then under shear-free conditions allowing the solid to release the gelling agent, e.g. calcium ions so that the mixture can gel.Type: GrantFiled: July 24, 1980Date of Patent: August 31, 1982Assignee: International Octrooi Maatischappit "Octropa" B.V.Inventors: Ian A. Challen, Sandra East, George R. Sanderson
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Patent number: 4341808Abstract: A freezable raw custard preparation, especially for quiche having a substantial proportion which is whole egg or egg white based whole egg replacer. The composition also has an effective amount of food particulates and a milk derived portion. The egg and milk derived portions are present in a weight ratio of about 0.45:1 to about 0.75:1, the milk derived portion comprising fluid milk, a water absorbing quantity of a protein concentrate, and a thixotropic gum. The total protein content from the fluid milk and protein concentrate is at least about 4% by weight of the milk derived portion. The gum content is that effective to provide a viscosity of the raw custard sufficient for homogeneous suspension of the food particulates prior to freezing.Type: GrantFiled: January 9, 1981Date of Patent: July 27, 1982Assignee: SCM CorporationInventor: Barbara A. Croyle
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Patent number: 4338350Abstract: A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250.degree. F. to about 300.degree. F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose solids, admixing the concentrated sugar syrup with a predetermined amount of the food ingredient, subjecting the admixture to impact bearing within a crystallization zone until a crystallized sugar product made up of aggregates of fondant-size sucrose crystals and the food ingredient is formed, the crystallized sugar product having a moisture content of less than 2.5% by weight, and recovering the crystallized sugar product from the crystallization zone. The resulting sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in water.Type: GrantFiled: October 22, 1980Date of Patent: July 6, 1982Assignee: Amstar CorporationInventors: Andy C. C. Chen, Clifford E. Lang, Jr., Charles P. Graham, Anthony B. Rizzuto
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Patent number: 4325977Abstract: During blending of whey there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may be added to separate the whey into a solids fraction floc and a liquid fraction. Also disclosed is a gelatin containing a bland and colloidal type whey, a gel inducer and a bland soy protein liquid.Type: GrantFiled: August 1, 1980Date of Patent: April 20, 1982Assignee: Hull-Smith Chemicals, Inc.Inventor: Robert K. Remer
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Patent number: 4308294Abstract: An oil-free, oil-replacement composition having an oily mouthfeel, texture and lubricity is prepared by: forming a protein phase by hydrating and whipping a protein and a cellulose gum; forming an acid phase by hydrating an acid stable modified starch and an acid, then heating to swell the starch while minimizing bursting, followed by cooling; and mixing the protein phase and acid phase.Type: GrantFiled: June 20, 1980Date of Patent: December 29, 1981Assignee: General Foods CorporationInventors: Joseph M. Rispoli, Jatinder P. Sabhlok, Allen S. Ho, Bryan G. Scherer, Carmine Giuliano
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Patent number: 4308287Abstract: Microbiologically stable food of this invention is an acidophilus pudding containing: 24% water, 59% sugar, 13% fat, 2% lactobacillus acidophilus culture and minor amounts of alginate, stabilizer, emulsifier and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. Additionally, this product may contain up to 125 p.p.m. of a quinine salt.Type: GrantFiled: March 26, 1979Date of Patent: December 29, 1981Assignee: Rich Products CorporationInventors: Marvin L. Kahn, Kuttikandathil E. Eapen
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Patent number: 4307124Abstract: A method and a kappa carrageenan food composition that is swellable in cold water and gels at room temperature into a structure which is releasable from a mold and provides within the mouth of a consumer a desirable pulpy mouth feel.Type: GrantFiled: March 17, 1980Date of Patent: December 22, 1981Assignee: FMC CorporationInventor: Arthur L. Moirano
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Patent number: 4305964Abstract: The invention provides food products comprising a continuous aqueous phase and a dispersed gelled aqueous phase. The dispersed phase is preferably made up of gelled water beads of average diameter of 5-10 microns, which beads can, if desired, be coated with a layer of oil. The gelled water beads can contain hydrocolloids, e.g. locust bean gum.Type: GrantFiled: November 16, 1979Date of Patent: December 15, 1981Assignee: Lever Brothers CompanyInventors: David P. J. Moran, Peter W. Halstead
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Patent number: 4304794Abstract: Artificial-sweetening compositions, useful as a low-calorie sweetening agent in the sweetening of foodstuff, and other low-calorie products are prepared by solubilizing 2,4,6,3'-tetrahydroxy-4'-methoxydihydrochalcone by combination and interaction of the water-insoluble dihydrochalcone with hydroxy-containing organic compounds, to provide water-soluble dihydrochalcone having enhanced sweetening power and improved aftertaste properties.Type: GrantFiled: June 30, 1980Date of Patent: December 8, 1981Assignee: Chimicasa GmbHInventors: Basant K. Dwivedi, Prathivadibhayankaram S. Sampathkumar
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Patent number: 4303681Abstract: Baked filled pies having a meat filling which are succulent and non-soggy and have a high bacteriological standard, are obtained by dispersing chemically set gel particles, like alkaline earth metal alginate or low-methoxy pectate, into the meat filling in a weight ratio of meat filling to gel particles of 50:50 to 95:5, respectively.Type: GrantFiled: September 20, 1979Date of Patent: December 1, 1981Assignee: Internationale Octrooi Maatschappij "OCTROPA"Inventors: Ian A. Challen, Sandra East, George R. Sanderson
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Patent number: 4296140Abstract: Reconstituted pimiento material in ribbon form suitable for supplying to an automatic machine which pits olives, severs the ribbon into successive segments, folds each segment and stuffs the folded segment into the cavity of a pitted olive, such pimiento material comprising macerated pimiento flesh, an alginate (preferably predominating in mannuronic acid) and a starch and/or a gum (preferably both starch and a gum) and having a pH less than about 4.5, preferably not greater than about 4.0. The ribbon resulting from gelling and curing this material is dimensionally stable, has a good mouth feel, has a strength sufficient to allow storage, handling and folding 180.degree. and has a resilient quality which ensures secure retention in the cavities of stuffed olives.Type: GrantFiled: May 27, 1980Date of Patent: October 20, 1981Assignee: Tri/Valley GrowersInventors: Jack B. Jaquith, Allen R. Church
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Patent number: 4292337Abstract: Xylitol and sorbitol, when present in edible material, have the advantage that they do not decompose to form products attacking the dental enamel, but difficulty has been experienced in their use in confectionery material due to their instability or the fact that they may contain constituents not permitted by food laws. The invention provides a chewy sugar-free material based on sorbitol and a sugar-free swelling agent which has the required plasticity and cohesion so that it can be formed into attractive chewy sweets or hard sweets or gum, and furthermore the tendency of xylitol to recrystallize is suppressed, by the use of a swelling agent which may be carrageenates, pectins, agar, alginates such as sodium alginate or potassium alginate or calcuim alginate; carob bean flour, tragacanth, methyl cellulose, carboxymethyl cellulose, gelatine, gum arabic and/or low-sugar maltodextrin.Type: GrantFiled: March 25, 1980Date of Patent: September 29, 1981Assignee: August Storck KGInventor: Geert Andersen
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Patent number: 4282262Abstract: Disclosed are dairy based dessert mix compositions which upon aeration can be statically frozen to provide aerated frozen desserts. The dessert compositions essentially comprise from about 15% to 35% of a dry mix fraction and from about 65% to 85% of a concentrated milk blend fraction. The dry mix fraction essentially comprises from about 50% to 70% of the dry mix fraction of a nutritive carbohydrate sweetening agent; from about 3% to 8% of a non-fat dry milk solids; from about 1% to 2% of a whipping agent and from about 0.5% to 2% of a stabilizer gum. The milk blend fraction comprises a concentrated milk blend having from about 1% to 9% fat, from about 17% to 21% non-fat milk solids, from about 0.01% to 0.1% of a stabilizer salt and from about 75% to 64% moisture. The concentrated milk blend has a viscosity of about 20 to 25 cp. (70.degree. F.) and a whey protein nitrogen value of about 1.0 to 1.8.Type: GrantFiled: March 4, 1980Date of Patent: August 4, 1981Assignee: General Mills, Inc.Inventor: Jon R. Blake
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Patent number: 4276320Abstract: A method and a kappa carrageenan composition for making a water dessert gel having a controlled melting temperature so as to soften or melt within the mouth of the consumer and providing for excellent flavor release, good mouth feel and containing only kappa carrageenan, and sodium salt of a sequestering agent with ionizable potassium in amounts sufficient to sequester all polyvalent cations present.Type: GrantFiled: January 25, 1980Date of Patent: June 30, 1981Assignee: FMC CorporationInventor: Arthur L. Moirano
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Patent number: 4269863Abstract: A method for the production of a low-caloric noodle containing agar and starch as the main ingredients and the low-caloric food produced by the method, which method comprises the steps of preparing a sol mixture consisting of 100 parts by weight of water, 0.7 to 3.5 parts by weight of agar and 10 to 40 parts by weight of starch and possessed of a viscosity of 100 to 6500 cp at 55.degree. C. and subsequently shaping the sol mixture by extrusion through an orifice.Type: GrantFiled: October 16, 1979Date of Patent: May 26, 1981Assignee: Calpis Shokuhin Kogyo Kabushiki KaishaInventors: Kaoru Inagami, Kazutaka Ohmura, Masao Haruna, Takeshi Terabayashi
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Patent number: 4242367Abstract: A blend of gums is disclosed which is useful as a milk shake stabilizer. The blend comprises guar, xanthan gum, carrageenan, and, optionally, locust bean gum.Type: GrantFiled: January 26, 1979Date of Patent: December 30, 1980Assignee: Merck & Co., Inc.Inventor: Robert S. Igoe
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Patent number: 4235937Abstract: During blending of whey in the presence of heat there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may be added to separate the whey into a solids fraction floc and a liquid fraction. Also disclosed is a gelatin containing a bland and colloidal type whey, a gel inducer and a bland soy protein liquid.Type: GrantFiled: August 14, 1978Date of Patent: November 25, 1980Assignee: Hull-Smith Chemicals, Inc.Inventor: Robert K. Remer
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Patent number: 4234611Abstract: Microbiologically stable foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content.An example of a composition of this invention is a pudding containing: 30% water, 50% sugar, 18% fat and minor but effective amounts of alginate, stabilizer, emulsifier and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. Further, this product may contain from about 10 to about 30 p.p.m. of a quinine salt.Type: GrantFiled: March 26, 1979Date of Patent: November 18, 1980Assignee: Rich Products CorporationInventors: Marvin L. Kahn, Kuttikandathil E. Eapen
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Patent number: 4202908Abstract: Synthetic granular caviar having a jelled center of gelatin containing additional protein and being surrounded by two coatings; the inner coating being the reaction product of said jelled center with vegetable tannins and the outer coating being the reaction product of a polyvalent metal salt and an acid polysaccharide.Type: GrantFiled: May 17, 1978Date of Patent: May 13, 1980Assignee: Institut Elementoorganicheskih SoedinenyInventors: Alexandr N. Nesmeyanov, Sergei V. Rogozhin, Vladimir B. Tolstoguzov, Vladimir I. Misjurev, Vera A. Ershova, Evgeny E. Braudo
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Patent number: 4190676Abstract: A composite food product is prepared by dosing a portion of an ice confection onto incipiently gelling calcium alginate or calcium low-methoxy pectate. It forms a depression in which it sits. A particular process described gives a peach Melba product.Type: GrantFiled: March 17, 1978Date of Patent: February 26, 1980Assignee: Thomas J. LiptonInventors: Hans Goringer, Thomas R. Kelly, Dieter Ries, Hermann Silberzahn
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Patent number: 4180595Abstract: An edible seamoss composition containing water, gum arabic, dry linseed, seamoss, milk sweeteners and flavoring. The composition may be used as a base for stabilized drinks.Type: GrantFiled: June 29, 1978Date of Patent: December 25, 1979Inventor: Bernier Lauredan
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Patent number: 4168325Abstract: The invention provides a process for producing pimiento paste for use in stuffing olives. The process involves sorting and chopping pimiento, preserving it in brine, washing the preserved pimiento to desalt it, mixing the desalted pimiento with sodium alginate, guar gum, potassium sorbate, and water, and homogenizing the resulting mass until a gelatinous mixture is obtained from which any entrapped air is thereafter removed. The resulting uniform, semi-liquid paste is spread on a conveyor belt where it gradually thickens, then is submerged in a calcium chloride bath to precipitate the alginic acid, after which the paste becomes hardened, separates from the conveyor belt, and is removed.Type: GrantFiled: April 8, 1977Date of Patent: September 18, 1979Assignee: Medina Garvey Aceitunas, S.A.Inventors: Jose M. Gonzalez, Cristino L. Cortes
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Patent number: 4163805Abstract: A reconstituted food product is prepared from a natural food item by mixing such food item in finely-divided form with water and an aqueous algin dry mix containing a carbohydrate, forming the resulting dispersion into a predetermined shape, and contacting said shape with a gelling solution containing calcium ion for a time period sufficient to harden the algin containing dispersion. The invention has particular applicability in the preparation of a pimiento containing product for use in stuffed olives.Type: GrantFiled: December 23, 1976Date of Patent: August 7, 1979Assignee: SCM CorporationInventor: Richard A. Mueller
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Patent number: 4156021Abstract: Simulated food products are provided by incorporating flavoring, coloring, and texturizing agents with a low calorie oleaginous fibrous food base composition. The base composition comprises a mixture of edible gum, edible oil, water and particulate fibrous cellulose. The base composition may be produced by mixing an edible gum with water, mixing an oil and emulsifier therewith to form a binding mixture, and uniformly mixing particulate fibrous cellulose throughout the mass of the binding mixture, with flavoring, coloring, and texturizing agents being added as appropriate to form a desired simulated food product.Type: GrantFiled: March 9, 1977Date of Patent: May 22, 1979Assignee: Maxfibe, Inc.Inventor: Terence W. Richardson
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Patent number: 4140807Abstract: Freeze-it-yourself pops are prepared by sealing an edible, room-temperature-storable, storage-stable, aqueous, opaque, flavored confection in a plastic film pak. The confection composition is in the form of an aqueous gel having a pH within the range of from about 3.0 to about 5.0; it has a pudding consistency when maintained at room temperature, but has a chewy consistency when frozen. Either low-methoxyl pectin alone, carrageenan alone, a combination of low-methoxyl pectin and carboxymethylcellulose or a combination of carrageenan and carboxymethylcellulose provides the composition with homogeneity, stability and the noted consistency in both frozen and unfrozen states.Type: GrantFiled: August 29, 1977Date of Patent: February 20, 1979Inventor: Amiel Braverman
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Patent number: 4126704Abstract: A machine is provided for practicing the method of forming a comestible in one of a variety of shapes from a foodstuff slurry. The slurry includes a gel-forming material and is supplied in predetermined amounts to a cavity which has been washed with a combination release and gellation agent. Apparatus is provided for contacting the exposed surface of the slurry in the cavity with a gellation agent to gel the gel-forming material at the outer surface of the formed product. Further apparatus is provided for transporting the cavity filled with the foodstuff to a product removal station. Punch apparatus is aligned with the cavity at the product removal station and is actuated to extend into and extrude the product from the cavity onto a conveyor belt to be removed for further processing.Type: GrantFiled: November 16, 1977Date of Patent: November 21, 1978Assignee: DCA Food Industries Inc.Inventors: John P. McCarthy, John Moyer, Leonard Fischer
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Patent number: 4119739Abstract: In a process for preparing simulated berries by co-extruding alginate or low-methoxy pectate round fruit pulp, puree or a fruit-flavored solution to give drops coated with the alginate or low-methoxy pectate, damage and inconvenient splashing as drops enter a setting bath of a solution of edible calcium salt is reduced by foaming the surface of the bath. Foaming can be achieved in a preferred form of the invention by bubbling air under the surface of the bath to ensure constant breaking of the surface of the bath.Type: GrantFiled: March 21, 1977Date of Patent: October 10, 1978Assignee: Thomas J. Lipton, Inc.Inventors: Bryan Edwin Barwick, Michael Edwin Sneath
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Patent number: 4103037Abstract: The process of the invention provides proteinaceous low fat spreads, stabilized by means of a gelling agent of a melting point of 25.degree.-35.degree. C and essentially containing proteins dissolved in the aqueous phase and/or undissolved protein particles having a major dimension of no more than 5 microns. The preferred process involves preparing the aqueous phase by combining proteins in an aqueous medium under conditions at which flocculation is substantially avoided, dissolving the gelling agent in a substantially protein-free aqueous medium of a pH value of 1-7, combining the aqueous medium obtained and optionally adjusting the pH value to 3.0 to 6.8.Type: GrantFiled: November 4, 1976Date of Patent: July 25, 1978Assignee: Lever Brothers CompanyInventors: Janos Bodor, Jan VAN Heteren, Laurentius Adrianus Maria Verhagen
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Patent number: 4096327Abstract: Modified kappa-carrageenan containing hydroxyalkyl groups each having two to three carbon atoms, the degree of substitution of such groups above the corresponding unsubstituted kappa-carrageenan being from 0.1 to 2.0 meq. per gram, forms aqueous gels exhibiting decreased syneresis and melting point and increased compliancy as compared with the corresponding unmodified kappa-carrageenan. The modified kappa-carrageenan is useful in food products as well as in latex paint.Type: GrantFiled: January 5, 1977Date of Patent: June 20, 1978Assignee: FMC CorporationInventor: Kenneth B. Guiseley
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Patent number: 4089981Abstract: Simulated solid consistency cohesive food products are provided by incorporating flavoring, coloring, and texturizing agents with a low calorie oleaginous fibrous food base composition. The base composition comprises a mixture of edible oil, water and particulate fibrous cellulose combined with a cohesive gelling agent to provide a product having a cohesive gel structure. Non-gelling edible gums may be mixed therewith to provide desired textural characteristics. The base composition may be produced by mixing an edible gum and a gelling agent with water, mixing an oil and emulsifier therewith, uniformly mixing particulate fibrous cellulose throughout the mass of the binding mixture, with flavoring, coloring, and texturizing agents being added as desired, and subjecting the mixture to conditions under which it sets to form a supporting cohesive gel structure.Type: GrantFiled: June 4, 1976Date of Patent: May 16, 1978Assignee: Maxfibe Foods, Inc.Inventor: Terence W. Richardson
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Patent number: 4082857Abstract: The invention concerns gels and gelling systems of a polysaccharide and a chemically modified gelatin, preferably an acylated gelatin, whose isoelectric point is below the pH of the gel, e.g. below pH 4. Such systems overcome the problem of incompatibility between gelatin and polysaccharide at the low pH values commonly encountered in jelly desserts and confectionery due to the presence of fruit acids such as citric acid.Type: GrantFiled: October 18, 1976Date of Patent: April 4, 1978Assignee: P. Leiner & Sons LimitedInventor: Ronald John Croome
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Patent number: 4029760Abstract: There are described pharmaceutical compositions useful for the treatment of gingivitis. Such a composition contains, as active ingredient from 0.5 to 25% by weight of at least one carraghenin in combination with a suitable vehicle. The compositions, which may contain various auxiliary components, can be in the form of toothpaste, mouthwash and like products. Even a short, but regular, use of a toothpaste containing the aforesaid composition results in a substantial improvement of gums and dental surfaces.Type: GrantFiled: March 11, 1975Date of Patent: June 14, 1977Assignee: Agence Nationale de Valorisation de la Recherche (ANVAR)Inventors: Yannick De Roeck born Holtzhauer, Herve De Roeck
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Patent number: 4016301Abstract: An edible electrical conducting jellable composition for use on foods to be cooked by electricity and which forms a continuous phase on setting containing water, a gum and an ionized salt.Type: GrantFiled: April 12, 1976Date of Patent: April 5, 1977Assignee: Lectrofood, Inc.Inventors: Ernst Theodore Theimer, George E. Heinze
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Patent number: 4015025Abstract: The flavor intensity of acetaldehyde and dimethyl sulfide is potentiated by combining the same with a small but effective amount of alginate.Type: GrantFiled: September 24, 1974Date of Patent: March 29, 1977Assignee: General Foods CorporationInventor: Alina Surmacka Szczesniak
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Patent number: 4001435Abstract: A process for preparing foods and drinks sweetened and protected against coloration, Strecker's reaction, and moisture absorption, by the addition of high purity maltose, the maltose being produced by action of alpha-1,6-glucosidase and beta-amylase to enzymatically liquefied starch which consists essentially of amylopectin thereby producing straight-chain amylose and then subjecting the resulting amylose to the action of beta-amylase to obtain high purity maltose.Type: GrantFiled: July 7, 1969Date of Patent: January 4, 1977Assignee: Hayashibara CompanyInventors: Mamoru Hirao, Yoshinori Sato
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Patent number: 4000324Abstract: The present invention provides an edible product and the method of making the same wherein a food product, such as cheese or the like, is positioned on a slice of bread-like material and the combination is encapsulated within a batter-breading coating, with the arrangement being such that the product can be fried in hot fat with the coating isolating the combination from the frying oil, preventing the cheese or other food product from spreading into the frying oil, and maintaining the bread-like material in dry form.Type: GrantFiled: August 25, 1975Date of Patent: December 28, 1976Assignee: Horn's Poultry, Inc.Inventor: Herbert Horn
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Patent number: 3978243Abstract: Sour milk, either chemically or biologically soured, is gelled by the use of electronegative gelling agents when a stabilizer such as a high methoxyl pectin, carboxymethyl cellulose or propylene glycol alginate is added to the milk prior to addition of the gelling agent. The presence of the stabilizer also permits the product to be pasteurized prior to gelling.Type: GrantFiled: January 30, 1975Date of Patent: August 31, 1976Assignee: Kobenhavns PektinfabrikInventor: Jens Kristian Pedersen
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Patent number: 3966972Abstract: Described is a packaged food product, including a container, shell or enclosure which exists in an "open" position prior to loading and "closed" position thereafter and which encloses relatively high electrically conducting and low electrically conducting food substances such that the relatively low electrically conducting food component has in contact therewith on at least one of its surfaces or envelopes the major part of the relatively high electrically conducting food component. The high conducting food substance can protrude or extend longitudinally away from the substantially diametrically opposite ends of the low conducting food substance or it can be totally enclosed in the low conducting food substance. When the container, shell or enclosure is in a closed position, both the low conducting and high conducting food substances are held in a fixed position as a result of the design of the internal surfaces of the ends of one or both portion(s) of the container, enclosure or shell.Type: GrantFiled: February 28, 1974Date of Patent: June 29, 1976Assignee: Lectrofood, Inc.Inventors: Ernst Theodore Theimer, George E. Heinze
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Patent number: 3962482Abstract: Clear, elastic, water gels and gel-forming compositions are based on potassium-sensitive carrageenan in the form of an alkali metal or an ammonium salt and a water-soluble potassium salt. Addition to the composition of calcium-sensitive carrageenan, also in the form of an alkali metal or an ammonium salt, imparts freedom from syneresis. The water gels and the gel-forming compositions are characterized by essentially complete freedom from polyvalent metal cations.Type: GrantFiled: June 2, 1975Date of Patent: June 8, 1976Assignee: Uniroyal, Ltd.Inventors: Frederick W. Comer, Clifford H. G. Strong