Patents Assigned to Bestfoods
  • Patent number: 6248389
    Abstract: A formed cream substitute for the addition to hot meals and a method for its preparation. The formed cream substitute for the addition to hot meals is formed by working 20 to 60% cream powder and 10 to 50% fat powder in a 15 to 50% matrix of pure fat. The cream substitute according to the invention can be provided in the form of lumps, in the form of cubes, or in the form of a granulate. The cream substitute can be stored well at room temperature and has, on a weight basis, a higher effectiveness than liquid cream.
    Type: Grant
    Filed: August 2, 1999
    Date of Patent: June 19, 2001
    Assignee: Bestfoods
    Inventors: Florian Biller, Karin Frank, Richard Kellermann, Gerhard Schneider, Christine Obenland, Winfried Rupp
  • Patent number: 6235335
    Abstract: Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has solid fat index as measured by dilatometry of more than about 25 at 92° F., preferably less than about 70 at 92° F., and less than about 10 at 104° F. The reconstituted milk and milk products of the invention have a smooth texture, excellent stability and significantly reduced calories.
    Type: Grant
    Filed: December 13, 1995
    Date of Patent: May 22, 2001
    Assignee: Bestfoods
    Inventors: Bernard C. Sekula, Krystyna U. Tancibok
  • Patent number: 6217918
    Abstract: A convenience food product comprising a microwavable pasta packaged in a container which facilitates even cooking in a microwave oven. The product can further comprise an improved hydratable sauce in the form of granules which tend not to form clumps upon the addition of water or milk and requires minimal stirring.
    Type: Grant
    Filed: December 17, 1998
    Date of Patent: April 17, 2001
    Assignee: Bestfoods
    Inventors: Nam H. Oh, Silverio Luiz Tecedor, Richard F. Schryer, Edward J. Meyers, M. Magdy Hefnawy, Harry A. Rubbright, Nelson J. Beall, Stephen A. Gaeta, M. Debbie Meiners
  • Patent number: 6201142
    Abstract: An efficient process for recovering high quality corn oil from corn germ. The process involves pre-treating corn germ by Rehydration, conditioning and, optionally flaking. This is followed by extrusion, which is the core operation in the preparation of corn germ for corn oil recovery. Water is provided up front in the process, prior to extrusion. Providing water up front reduces generation of fines and improves friction within the extruder, thereby allowing the material to move along and improving overall efficiency and streamlining of the process. The oil released from corn germ by this process is of high quality and high yield.
    Type: Grant
    Filed: December 23, 1997
    Date of Patent: March 13, 2001
    Assignee: Bestfoods
    Inventor: Aurelia Maza
  • Patent number: 6177123
    Abstract: An aroma powder based on an alcohol-containing liquid, in particular a wine powder, which, when used in foods, in particular soups, sauces and desserts, gives rise to the same flavor impression as the addition of the underlying alcohol-containing liquid. The aroma powder displays little taste of its own, is readily free-flowing and meterable, particularly in the dry form, and is non-hygroscopic or only slightly hygroscopic. The aroma powder contains aroma-active constituents of an alcohol-containing liquid and, as a carrier for the aroma-active constituents, a high-amylose starch product, in particular pea starch and pea amylose.
    Type: Grant
    Filed: July 11, 1997
    Date of Patent: January 23, 2001
    Assignee: Bestfoods
    Inventors: Rolf Stute, R. Klingler
  • Patent number: 6175105
    Abstract: A container for microwave cooking having geometric features which improve the efficiency and uniformity of microwave cooking of food products containing liquids and which enhance boiling uniformity while preventing boilover of the contents. The container has a bottom portion and a side panel wherein the bottom portion contains a central segment in the shape of a section of a sphere. The side panel is tapered outwardly as it extends from the bottom portion to an end opening. Sharp corners are avoided within the container. As the result of the geometry of the container, a more uniform distribution of heat within the contents of the container is attained during cooking and the combination of uniform heating, the lack of sharp corners and the tapered side panel causes boiling of the contents without bumping, thereby minimizing the risk of boil over.
    Type: Grant
    Filed: October 2, 1998
    Date of Patent: January 16, 2001
    Assignee: Bestfoods
    Inventors: Harry A. Rubbright, Nelson J. Beall, Stephen A. Gaeta, M. Debbie Meiners
  • Patent number: 6146683
    Abstract: The invention relates to a process for producing a savory vegetable preparation which is storable at room temperature and is suitable as a topping and/or filling. According to the process, coarsely chopped vegetables are boiled in an aqueous polydextrose solution to form a substantially homogeneous base mass having a Brix of 65-72.degree., preferably 68-70.degree. Bx. The base mass thus produced is admixed with structure-giving constituents in small pieces and, if appropriate, again briefly heated to form a preparation of 70-74.degree. Bx which still comprises the structure-giving constituents in piece form. Then, with addition of seasoning and flavoring components and edible acids and/or their salts, a final Brix of 73-80.degree. Bx, an a.sub.w of <0.85 and a pH of .ltoreq.5.5 is achieved.
    Type: Grant
    Filed: July 29, 1999
    Date of Patent: November 14, 2000
    Assignee: Bestfoods
    Inventor: Karl Scharf
  • Patent number: 6146682
    Abstract: Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal porous structure that provides a low density and quick cooking characteristics. The products also are characterized by excellent cooked yield properties. The method of making the products involves sheeting or extrusion under no vacuum or low vacuum followed by toasting under controlled conditions to obtain partially pre-cooked pasta.
    Type: Grant
    Filed: January 26, 1999
    Date of Patent: November 14, 2000
    Assignee: Bestfoods
    Inventors: Nam H. Oh, Eduardo Rios, Francisco Javier Perez, Rafael Carlos Marfil, Silverio Luiz Tecedor, Richard F. Schryer, Edward J. Meyers
  • Patent number: 6136366
    Abstract: Nut butters and nut spreads having improved sensory and textural characteristics are prepared by (a) mixing together nut solids, a stabilizing composition, and optionally an emulsifier; (b) introducing the mixture into a mill comprising a stator and a circularly rotating rotor capable of grinding the mixture while producing centrifugal forces; and (c) grinding the mixture such that the particles of the mixture impact with one another and the rotor/stator forming a ground paste. The method can be used to produce regular and reduced calorie and/or reduced fat nut butter or nut spread compositions such as peanut butter.
    Type: Grant
    Filed: May 28, 1999
    Date of Patent: October 24, 2000
    Assignee: Bestfoods
    Inventors: Frank G. Liedl, Jr., Kenneth F. Rowe
  • Patent number: 6106882
    Abstract: Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal porous structure that provides a low density and quick cooking characteristics. The products also are characterized by excellent cooked yield properties. The method of making the products involves sheeting or extrusion under no vacuum or low vacuum followed by toasting under controlled conditions to obtain partially pre-cooked pasta.
    Type: Grant
    Filed: May 26, 1998
    Date of Patent: August 22, 2000
    Assignee: Bestfoods
    Inventors: Nam H. Oh, Silverio Luiz Tecedor, Richard F. Schryer, Edward J. Meyers
  • Patent number: 6099888
    Abstract: The invention relates to a process for producing stock cubes by mixing ingredients comprising salt, fat, extract and, if appropriate, water and also other customary additives. The mixing is performed by continuous addition of the constituents one after the other in an extruder. An amount of fat which is reduced in comparison with customary formulations of 4-35%, in particular 5-25%, preferably 8-12%, based on the total mixture, being used. The mixture is continuously processed in the extruder and is extruded through a shaping die to form a dimensionally stable extrudate having a density of 1.0-2.0 g/cm.sup.3, preferably 1.2-1.7 g/cm.sup.3, and the extrudate is portioned into individual pieces which are packaged.
    Type: Grant
    Filed: August 18, 1999
    Date of Patent: August 8, 2000
    Assignee: Bestfoods
    Inventors: Paolo Tamagni, Henricus Kremers, Felix Hepfer
  • Patent number: 6066355
    Abstract: Storable, royale-like soup garnishes for dry soups are prepared by concentrically co-extruding two paste compositions which are different in color and or flavor. The product is a structurally uniform protein sponge. Each of the two paste compositions contains native protein, raising agent, filler and at least 10% by weight water. Following co-extrusion, the extrudate is subjected to a heat treatment for developing the protein sponge. It is then sliced to form small pieces and the pieces are dried.
    Type: Grant
    Filed: January 14, 1998
    Date of Patent: May 23, 2000
    Assignee: Bestfoods
    Inventors: Klaus Bezner, Horst Klukowski
  • Patent number: 6039998
    Abstract: A reduced calorie spoonable dressing that exhibits freeze-thaw stability is disclosed. This dressing is made by replacing some or all of the blending salad oil with a fatty acid-esterified propoxylated glycerin composition having from about 3 to about 16 oxypropylene units per unit of glycerin.
    Type: Grant
    Filed: March 4, 1999
    Date of Patent: March 21, 2000
    Assignee: Bestfoods
    Inventors: Bernard Charles Sekula, Rosemary Antoinette Golden
  • Patent number: 6039994
    Abstract: A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4%, preferably less than 2% residual oxygen. A process for the manufacture of such a dough is also disclosed.
    Type: Grant
    Filed: March 19, 1998
    Date of Patent: March 21, 2000
    Assignee: Bestfoods
    Inventors: Rene LeFlecher, Peter Robson
  • Patent number: 6004590
    Abstract: A process for producing dehydrated vegetables including preparing the vegetables, holding the prepared vegetables for a time and at a temperature to activate pectinmethylesterase (PME), blanching and drying. The drying includes exposure to microwave radiation at a pressure below atmospheric pressure. The invention also provides dehydrated vegetable matter obtainable by the process, a dried food product reconstitutable with aqueous liquids which includes the vegetable matter, and the product when so reconstituted.
    Type: Grant
    Filed: July 10, 1996
    Date of Patent: December 21, 1999
    Assignee: Bestfoods
    Inventors: Persis Jebakumari Subramaniam, Iain Cunningham Mutter Dea, Sylvia Anna Jones
  • Patent number: D439391
    Type: Grant
    Filed: March 16, 2000
    Date of Patent: March 27, 2001
    Assignee: Bestfoods
    Inventors: Shiowshuh Sheen, Marc Baggen, Joseph Panarisi, Alan J. Slesinski
  • Patent number: D442860
    Type: Grant
    Filed: March 7, 2000
    Date of Patent: May 29, 2001
    Assignee: Bestfoods
    Inventors: Anthony Richard Symons, Richard Merrick, Philippe Chretien
  • Patent number: D416791
    Type: Grant
    Filed: June 18, 1998
    Date of Patent: November 23, 1999
    Assignee: Bestfoods
    Inventors: Sandra Albrecht, Richard Kendall, Terry Gill
  • Patent number: D426427
    Type: Grant
    Filed: October 2, 1998
    Date of Patent: June 13, 2000
    Assignee: Bestfoods
    Inventors: Harry A. Rubbright, Nelson J. Beall, Stephen A. Gaeta, M. Debbie Meiners
  • Patent number: D428344
    Type: Grant
    Filed: July 22, 1999
    Date of Patent: July 18, 2000
    Assignee: Bestfoods
    Inventor: Thomas Preston