Patents Represented by Law Firm Vogt & O'Donnell
  • Patent number: 6309652
    Abstract: Antioxidant compositions for protecting food and cosmetic products from oxidation are isolated from olives by grinding olives to obtain ground olive material which then is dried and then the dried material is pressed which provides for recovering and obtaining, from the pressing, a lipid composition separate from a pressed olive cake, the lipid composition containing lipid-soluble and water-soluble antioxidants. Additionally, further treatment of the cake material by combining a medium chain triglyceride, glycol, or a C2-C6 alkyleneglycol with the cake material and then pressing under a pressure of at least 40 bar provides for recovering and obtaining water-soluble antioxidants from the cake material.
    Type: Grant
    Filed: June 7, 1999
    Date of Patent: October 30, 2001
    Assignee: Nestec S.A.
    Inventors: Robert Aeschbach, Umberto Bracco, Patricia Rossi
  • Patent number: 6294209
    Abstract: An aromatized food package is provided by providing a package body member part which defines a first and second cavity, inserting a food product into the first cavity, dosing a liquid mixture of food-acceptable aroma and a carrier consisting essentially of low boiling point solvent, into the second cavity, pulling a vacuum within at least the second cavity to cause the solvent in the second cavity to substantially evaporate while leaving aroma composition within the cavity, and sealing the cavities with a cover so that the cavities are separated one from the other and which, when removed, opens both cavities.
    Type: Grant
    Filed: November 29, 1999
    Date of Patent: September 25, 2001
    Assignee: Nestec S.A.
    Inventor: Bo Andersson
  • Patent number: 6284294
    Abstract: A patterned composite food product has an ice confectionery composition component and an edible material component which is different from the ice confectionery composition, the edible material having a pattern form which is an inclusion pattern zone in the ice confectionery composition, and the pattern may have a layer form wherein a plurality of edible material layers are separated one from another and surrounded by the ice confectionery composition. The composite product is prepared by pumping an ice confectionery composition into a former structure provided with an extrusion die for product extrusion from the former structure and by pumping a the edible material component through an assembly of a hollow spindle with nozzle(s) attached wherein the nozzle(s) is (are) provided with ports, particularly slots, for delivering the edible material to within the ice confectionery composition pumped through the former structure.
    Type: Grant
    Filed: November 22, 1999
    Date of Patent: September 4, 2001
    Assignee: Nestec S.A.
    Inventors: William French, Josephine E. Lometillo
  • Patent number: 6261627
    Abstract: Crumb products for preparing chocolate products are prepared by adding together ingredients which include milk solids and a sugar ingredient, particularly sucrose, and which include, optionally, cocoa solids and so that the ingredients added together have a moisture content between 1.2% and 8%, and the ingredients added together are mixed and heated so that the ingredients being mixed are heated-up to a temperature in a range of from 85° C. to 180° C. and so that upon being heated-up to a temperature in the range which is a temperature of at least 85° C. and up to 180° C., the ingredients being mixed are maintained at temperatures in a range of from 85° C. to the heated-up temperature for a period of from 2.5 minutes to 25 minutes to provide a heat-treated reaction product which then is dried. Crumb may be prepared which has, by weight, a milk solids to sugar ingredient ratio of between 1:0.1 and 1:3.
    Type: Grant
    Filed: March 1, 1999
    Date of Patent: July 17, 2001
    Assignee: Nestec S.A.
    Inventors: Euan Armstrong, Sophie Carli, Richard Gibson, Loreta Jercher, Brian Samuel
  • Patent number: 6258587
    Abstract: Recombinant strains of L. johnsonii which have capacities of surviving passage through the intestine, adhering to human intestinal cells and increasing phagocytosis of macrophages and which have a sequence of gene coding which is an L. johnsonii strain sequence of gene coding for D-lactate dehydrogenase modified so that the recombinant strain produces only L(+)-lactate.
    Type: Grant
    Filed: January 24, 2000
    Date of Patent: July 10, 2001
    Assignee: Nestec S.A.
    Inventors: Michèle Delley, Jacques Edouard Germond, Luciane Lapierre, Beat Mollet, Raymond David Pridmore
  • Patent number: 6242226
    Abstract: A food or cosmetic composition containing a dextran composition synthesized by a dextran sucrase enzyme produced by a strain of Leuconostoc mesenteroides ssp. crenzoris. The food or cosmetic composition is prepared by fermenting a food or cosmetic composition containing sucrose with the strain, or the strain is cultured in a culture medium containing sucrose and the dextran composition produced is incorporated into a food or cosmetic substance.
    Type: Grant
    Filed: November 12, 1999
    Date of Patent: June 5, 2001
    Assignee: Nestec S.A.
    Inventors: Jürg Aebischer, Nicola D'Amico, Dominique De Maleprade, Kurt Eyer, Corinne Lesens, Jean-Richard Neeser, Roberto Reniero, Daniel Schmid
  • Patent number: 6242022
    Abstract: A confectionery article is coated by a fatty material, and cereal flakes are positioned on and adhere to the fatty material coating, and additionally, the cereal flakes may be coated also with a fatty material coating. The article is prepared by applying a fatty material to a plurality of surfaces of the ice confectionery article, cooling the fatty-coated article to cool and solidify the fatty layer and keep the fatty-coated article cold during solidification of the fatty layer, and during cooling and prior to the fatty layer solidifying at its surface, so that the fatty layer surface is tacky, applying cereal flakes on the tacky fatty-coated surface to obtain a cooled article wherein the particulate flakes adhere to the fatty layer and separating particulate material which has not adhered to the fatty layer to obtain a cooled coated confectionery article product.
    Type: Grant
    Filed: November 26, 1997
    Date of Patent: June 5, 2001
    Assignee: Nestec S.A.
    Inventors: Francis-Victor Bertrand, Christian Mange
  • Patent number: 6235511
    Abstract: A food or cosmetic composition containing active dextran sucrase enzymes which are produced by a strain of Leuconostoc mesenteroides ssp. cremoris and which synthesize dextran. In addition to culturing the strain in a food or cosmetic composition containing sucrose to obtain a composition containing the active enzymes, the strain may be cultured in a culture medium containing sucrose to obtain a culture product containing the active dextran sucrase enzymes which may be isolated from the culture product and incorporated into a food or cosmetic substance.
    Type: Grant
    Filed: November 12, 1999
    Date of Patent: May 22, 2001
    Assignee: Nestec S.A.
    Inventors: Jürg Aebischer, Nicola D'Amico, Dominique De Maleprade, Kurt Eyer, Corinne Lesens, Jean-Richard Neeser, Roberto Reniero, Daniel Schmid
  • Patent number: 6231902
    Abstract: Sterilized pieces of chocolate are contained in a mousse in an amount of between 2% and 10% by weight. The chocolate includes, by weight, from 1% to 10% sugar and also includes from 50% to 70% fats and 30% to 50% cocoa powder.
    Type: Grant
    Filed: February 22, 1994
    Date of Patent: May 15, 2001
    Assignee: Nestec S.A.
    Inventors: Walter Grassler, Manfred Wild
  • Patent number: 6231901
    Abstract: A frozen confectionery product which changes color has first and second frozen confectionery product compositions arranged for being consumed together. In an embodiment, the first composition has an acidic pH and contains a colorant component which colors the first composition and which, upon an increase in pH, changes color, and the second composition has a pH so that upon a mixing with the first composition, the pH of the first composition and colorant mixed with the second composition increases so that the colorant changes color, and each composition may contain a differing coloring component for obtaining a different coloration upon mixing.
    Type: Grant
    Filed: March 23, 1999
    Date of Patent: May 15, 2001
    Assignee: Nestec S.A.
    Inventors: Tawfik Yousef Sharkasi, George Tonner, Eric Best, Shantha Chandrasekaran Nalur, Monika Gaelweiler
  • Patent number: 6228412
    Abstract: Frozen aerated compositions are prepared by introducing an unfrozen composition suitable for being frozen for preparing a frozen aerated composition into the barrel of an extrusion apparatus containing a single screw and rotating the screw for transporting the composition through the apparatus to and then through an extrusion exit die and for during transport of the composition through the extrusion apparatus, mixing, shearing and compressing the composition. Additionally during the transport of the composition through the apparatus, the composition is cooled and air is injected into composition to obtain from the die a compressed, aerated, cooled composition which has a temperature of equal to or lower than −8° C.
    Type: Grant
    Filed: April 6, 1998
    Date of Patent: May 8, 2001
    Assignee: Nestec S.A.
    Inventors: Michel John A. Groux, Gilles Fayard
  • Patent number: 6225471
    Abstract: Alkyl pyrazine compounds are prepared by heating and refluxing an aqueous mixture of an ammonium-containing compound and at least one acyloin compound. Reaction product may be isolated from the reacted mixture by adjusting the pH of the reacted mixture, separating solid material from the pH-adjusted reacted mixture, adding water to the separated solid material to form a solution, allowing product to crystallyze from the solution and then collecting the crystalline product. Alternatively, the reactants may be heated, refluxed and sublimed to collect the pyrazine reaction product on a cooled sublimation collection surface.
    Type: Grant
    Filed: March 16, 1992
    Date of Patent: May 1, 2001
    Assignee: Nestec S.A.
    Inventor: Teh-Kuei Chen
  • Patent number: 6216472
    Abstract: Iced confectionery articles are prepared with two-part mold members transported within a heat-insulated compartment and in which a cryogenic gas is applied to the mold members for freezing product metered into the mold members.
    Type: Grant
    Filed: May 12, 1999
    Date of Patent: April 17, 2001
    Assignee: Nestec S.A.
    Inventors: Philip Igor Cathenaut, Bruno Delande, Nicolas Marianovic
  • Patent number: 6214585
    Abstract: A slurry of enzymatically hydrolyzed protein containing polypeptides is incubated with a culture of a food-grade microorganism, particularly Lactobacillus helveticus, which produces peptidases to hydrolyze the polypeptides in the slurry.
    Type: Grant
    Filed: January 11, 1994
    Date of Patent: April 10, 2001
    Assignee: Nestec S.A.
    Inventors: Steven Soon-Young Kwon, Dharam Vir Vadehra
  • Patent number: 6214403
    Abstract: Breadcrumbs for coating a food are prepared by extrusion-cooking ingredients of a ground cereal, a reducing sugar, a fat, particularly hydrogentated palm oil, and water to obtain an extruded, cooked product which then is ground to obtain a ground particular which is dried to obtain a dried product. The extrusion-cooking is carried out a temperature of at least 150° C. and under a pressure of at least 45 bar, and the fat is employed in an amount so that the dried product has a fat content of from 7% to 12% by weight. The breadcrumbs, when coated on a food product, enable obtaining a breadcrumb-coated oven-cooked food product similar to an oven-cooked breadcrumb product without frying of the breadcrumbs or the coated product in oil.
    Type: Grant
    Filed: March 30, 1994
    Date of Patent: April 10, 2001
    Assignee: Nestec S.A.
    Inventors: Lars Broberg, Jean-Jacques Desjardins, Pierre Dupart
  • Patent number: 6207213
    Abstract: Frozen concentrated milk is prepared by introducing a concentrated milk, such as a concentrated whole or skim milk, into the barrel of an apparatus for extrusion of a product which contains at least one screw which is rotated for transport of the concentrated milk through the apparatus barrel for extrusion of product through an extrusion apparatus product exit die, and during the transport of the concentrated milk through the extrusion apparatus, the concentrated milk is cooled to a temperature of equal to or lower than −8° C. to obtain, from the exit die, frozen concentrated milk.
    Type: Grant
    Filed: July 13, 1998
    Date of Patent: March 27, 2001
    Assignee: Nestac S.A.
    Inventors: Michel John Arthur Groux, Gilles Fayard, Antonio Jimenez-Laguna
  • Patent number: 6203831
    Abstract: A multi-layer food composition packaged in a container has a layer of a sterilized fat-containing composition, such as a chocolate, on a heat-treated component, such as a mousse, a creme, a jelly and/or a sauce, and a heat-treated component may be positioned on the fat-containing composition layer. The heat-treated food component has a Bostwick viscosity less than 8 cm, and the fat-containing composition layer has a thickness of between 0.1 mm and 3 mm. The food component and sterilized fat-containing composition are introduced into the container under ultrahygienic or aseptic conditions, and after introduction of a heat-treated food component into the container, the fat-containing composition is sprayed under pressure onto the component.
    Type: Grant
    Filed: October 15, 1996
    Date of Patent: March 20, 2001
    Assignee: Nestec S.A.
    Inventors: Hans-Christian Eder, Bernd Elhaus, Franz Liebenspacher
  • Patent number: 6200625
    Abstract: The amount of a fat ingredient employed to produce a chocolate product is reduced by preparing the chocolate product with limonene as an ingredient so that a reduced-fat product is obtained, particularly for preparing a product having a fat content of from, by weight based upon a total product weight, of from 16% to 25%. An oil containing the limonene, particularly a deodorized oil, may be employed for providing the limonene.
    Type: Grant
    Filed: July 23, 1998
    Date of Patent: March 13, 2001
    Assignee: Nestec S.A.
    Inventor: Stephen Thomas Beckett
  • Patent number: 6200609
    Abstract: A food composition containing live probiotic lactic acid bacteria is prepared by spraying a food composition containing water from one nozzle and spraying a probiotic lactic acid bacteria culture from a second nozzle into a device into which heated air is introduced for evaporating water from compositions sprayed into the device to dehydrate the compositions for obtaining a dehydrated product from the device and so that the dehydrated product recovered contains live probiotic lactic acid bacteria.
    Type: Grant
    Filed: February 22, 1999
    Date of Patent: March 13, 2001
    Assignee: Nestec S.A.
    Inventors: Niklaus Meister, Andreas Sutter, Martin Vikas
  • Patent number: 6193494
    Abstract: Apparatus which provides a cylindrical chamber in which is contained a tool which is provided with a rotating movement for cutting up an extrudate delivered into the chamber into pieces and so that the pieces are distributed into a frozen composition mass delivered into the chamber and so that the mixture obtained is extruded through to a nozzle for passage of a composite mixture from the chamber.
    Type: Grant
    Filed: June 6, 1997
    Date of Patent: February 27, 2001
    Assignee: Nestec S.A.
    Inventor: Alain Daouse