Abstract: In a method of preserving a food product by applying high pressure, the food product (1) is forced through a treatment system (2) having an entrance (3) and an exit (4) while a pressure difference of at least 10 MPa is substantially maintained between the entrance and the exit. The product (1) is subjected to a varying electric and/or magnetic field. A treatment system with a plurality of treatment chambers is used, wherein the treatment chambers are electrically connected to reduce impedance variations of the treatment system during the preserving of the food product. For the food product flow the treatment chambers are series connected.
Type:
Grant
Filed:
November 3, 1999
Date of Patent:
May 15, 2001
Assignee:
Lipton, Division of Conopco, Inc.
Inventors:
Hubertus Leonardus Lelieveld, Alexandru Volanschi
Abstract: A process for the production of a frozen food product comprising anti-freeze peptide (AFP), wherein the product is at least partially pre-frozen in the substantial absence of free AFP, followed by including the free AFP therein.
Type:
Grant
Filed:
March 13, 1998
Date of Patent:
March 13, 2001
Assignee:
Good Humor - Breyers Ice Cream, division of Conopco
Abstract: A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fraction.
Type:
Grant
Filed:
August 30, 1999
Date of Patent:
December 19, 2000
Assignee:
Good Humor-Breyers Ice Cream, division of Conopco, Inc.
Inventors:
Peter John Lillford, Andrew John McArthur, Christopher Michael Sidebottom, Peter Wilding
Abstract: A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fraction.
Type:
Grant
Filed:
August 30, 1999
Date of Patent:
December 5, 2000
Assignee:
Good Humor-Breyer's Ice Cream, division of Conopco, Inc.
Inventors:
Peter John Lillford, Andrew John McArthur, Christopher Michael Sidebottom, Peter Wilding
Abstract: A foodstuff is disclosed which also contains a sufficient amount of Natamycin in combination with reduced levels of selected chemical preservatives to prevent the outgrowth of yeast, mold and/or bacteria making the foodstuff significantly more organoleptically acceptable.
Type:
Grant
Filed:
November 2, 1998
Date of Patent:
December 5, 2000
Assignee:
Lipton, division of Conopco, Inc.
Inventors:
Michael Charles Cirigliano, Raymond Thomas McKenna, Andreas Markus Keller
Abstract: A process for the preparation of an ice confection having an aqueous phase and a fat phase, wherein the ice confection is subjected to an ultra high pressure treatment, the ice confection comprising in the aqueous phase at least 1 wt % micellar casein and sufficient total sugars such that a protein gel is formed on application of the ultra high pressure, providing that if micellar casein is present in the aqueous phase at less than 2 wt %, the ice confection composition includes a stabilizer.
Type:
Grant
Filed:
October 28, 1997
Date of Patent:
December 5, 2000
Assignee:
Good Humor-Breyers Ice Cream, division of Conopco, Inc.
Inventors:
Robert Daniel Keenan, Loyd Wix, David Young
Abstract: A process for shaping a fish product comprises the steps of: a) placing a portion of frozen fish at a temperature of less than or equal to -5.degree. C., which portion comprises myotomes (2,4), in a device for shaping; and b) applying pressure to the shaping device to shape the fish; wherein the process causes substantially no intra-myotome deformation of the fish.
Abstract: A simple, inexpensive method of producing a gas hydrate is provided comprising the steps: (i) filling a vessel with an amount of liquid water and/or frozen water, (ii) adding an amount of condensed hydrate forming gas to the vessel in a manner such that the condensed gas does not come into contact with liquid water, (iii) contacting the condensed gas, and/or its' sublimation or liquification products at a suitable pressure with the liquid and/or frozen water mixture to produce a reaction mixture, and keeping the reaction mixture at, or below, the maximum temperature at which the gas hydrate is stable and at a suitable pressure for a sufficient time to produce the gas hydrate.
Type:
Grant
Filed:
June 15, 1999
Date of Patent:
November 21, 2000
Assignee:
Good Humor-Breyers Ice Cream, division of Conopco, Inc.
Abstract: 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:
Grant
Filed:
July 1, 1998
Date of Patent:
October 24, 2000
Assignee:
Lipton, division of Conopco, Inc.
Inventors:
Jadwiga Malgorzata Bialek, Malcolm Glyn Jones, Ian Timothy Norton
Abstract: A water ice product is provided which is stable to processing and storage at -18.degree. C., said product having a channelled porous structure having a gas phase volume of between 0.1 of 0.45 after hardening, wherein the water ice product comprises a stabiliser and not less than 0.1 wt % protein based aerating agent. Also provided is a process for preparation of the above water ice product, comprising the steps; (i) aeration of a water ice composition with an aerating gas which contains at least 50% by volume of a water soluble gas; (ii) freezing in a freezer such that the residence time in the freezer is approximately 2.5 to 10 minutes; and (iii) two-stage hardening.
Type:
Grant
Filed:
January 19, 1999
Date of Patent:
September 19, 2000
Assignee:
Good Humor-Breyer's Ice Cream, division of Conopco, Inc.
Inventors:
Douglas James Barnes, Adrian Matthew Daniel, Vijay Arjun Sawant
Abstract: A method for preparing, handling, storing and dispensing tea at relatively mild temperatures is provided to eliminate or substantially reduce microbial outgrowth. A balance between the tea solids concentration and the storage temperature is achieved whereby the delicate flavor of the tea is not compromised.
Type:
Grant
Filed:
December 20, 1996
Date of Patent:
September 19, 2000
Assignee:
Thomas J. Lipton Co., division of Conopco, Inc.
Inventors:
Michael Charles Cirigliano, Mauro Dominick Mordini, Paul John Rothenberg, Raymond Thomas McKenna
Abstract: Theaflavin is produced by separating theaflavin from a slurry fermentation product of green leaf tea that has been treated with tannase prior to slurry fermentation. Methods for making theaflavin-rich extracts and cold water soluble tea powders and products are provided.
Type:
Grant
Filed:
July 15, 1998
Date of Patent:
September 5, 2000
Assignee:
Lipton, Division of Conopco, Inc.
Inventors:
Christopher William Goodsall, Andrew David Parry, Richard Safford, Ambalavanar Thiru
Abstract: The formation of a tubular web in a form-fill process is achieved by drawing the web along a tapering guide (6) and then along a forming tube (20) the axis of which is at a small angle to the guide plate and intersects the guide. The web is drawn along the guide and tube by opposed drive rollers (24) at a station along the length of the forming tube, the rollers gripping the edges of the web together. The side margins of the web are folded over from a central portion when the web travels along the guide plate but the side edges are brought together only after they reach the forming tube. The drive rollers (24) or sealing rollers (26) further along the forming tube seal the edges together to form a closed tube.
Abstract: Plant anti freeze proteins can advantageously be incorporated into frozen confectionery products, provided they have the capability of limiting the growth of ice crystals
Type:
Grant
Filed:
July 22, 1997
Date of Patent:
August 1, 2000
Assignee:
Good Humor-Breyers Ice Cream, Division of Conopco, Inc.
Inventors:
Louise Jane Byass, Donald Frank Darling, Charlotte Juliette Doucet, Richard Anthony Fenn, Peter John Lillford, Andrew John McArthur, David Needham, Christopher Sidebottom, Keith Smallwood, Margaret Felicia Smallwood
Abstract: A process for the preparation of a black tea extract which includes blending black tea leaves with water which contains another acidic vegetable material, extracting at 70.degree. to 100.degree. F. for a time sufficient to achieve good contact of the tea leaves with the water, afterwards separating the aqueous extract from the solid material and clarifying the extract. The extract may then be used to prepare a final product having good acid stability, good clarity and good color over the shelf life of the product.
Type:
Grant
Filed:
November 22, 1995
Date of Patent:
August 1, 2000
Assignee:
Thomas J. Lipton Co., Division of Conopco, Inc.
Inventors:
Martin John Spisak, Gregg Lance Lehmberg
Abstract: A process for the recovery of AFPs from natural sources, said process involving the steps ofa) isolating an AFP containing juice from the natural source;b) heat treating the natural source or the AFP containing juice to a temperature of at least 60.degree. C.;c) removing the insoluble fraction.
Type:
Grant
Filed:
July 9, 1997
Date of Patent:
July 18, 2000
Assignee:
Good Humor-Breyers Ice Creams
Inventors:
Peter John Lillford, Andrew John McArthur, Christopher Michael Sidebottom