Patents Assigned to CP KELCO
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Publication number: 20090104141Abstract: A gel comprising a deacylated gellan gum, an effective amount of a sequestrant, an effective amount of a syneresis control agent, and a gelation inducer is described. Also methods for making the gel are disclosed including a method for forming heat-resistant gels comprising mixing deacylated gellan gum and xyloglucan; hydrating the blend; resting the hydrated blend until a gel forms. The gels can be used in a variety of applications such as air freshener gels.Type: ApplicationFiled: October 19, 2007Publication date: April 23, 2009Applicant: CP KELCO US, INC.Inventors: Shinya Ikeda, Ronnie Yuan, Todd Anthony Talashek
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Publication number: 20090022871Abstract: A gelling system characterised in that it is a combination of a primary pectin and at least one secondary pectin. The primary pectin has a content of free acids (Degree of Free Acids, DFA) in the range of 50-80% and the combination comprises at least 5% by weight of said secondary pectin. The gelling system is suitable for gelation of low soluble solids products having SS % of less than about 30.Type: ApplicationFiled: October 12, 2005Publication date: January 22, 2009Applicant: CP KELCO APSInventors: Anders Boisen Thoegersen, Steen Hojgaard Christensen
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Publication number: 20080317683Abstract: The present invention discloses a carrageenan composition comprising: sodium in the range of about 5.410 to about 8.230%, preferably about 6.300 to about 8.230%, and more preferably about 7.380 to about 8.230%; potassium in the range of about 0.023% to about 0.248%, preferably about 0.023 to about 0.238%, and more preferably about 0.023 to about 0.078%; calcium in the range of 0.046-0.553%, preferably 0.046-0.446%, and more preferably 0.046-0.325%; and magnesium in the range of about 0.051 to about 0.338%, preferably about 0.051 to about 0.244% and more preferably about 0.051 to about 0.127%; wherein the carrageenan product has a gelling temperature of 7-30° C., preferably 7-18° C., more preferably 7-12° C.; and a melting temperature in the range 16-38° C., preferably 16-28° C., more preferably 16-24° C.Type: ApplicationFiled: June 25, 2007Publication date: December 25, 2008Applicant: CP KELCO U.S., INC.Inventor: Jens Eskil Trudso
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Publication number: 20080317789Abstract: The present invention discloses a process for treating precipitated carrageenan, comprising the steps of (a) treating the precipitated carrageenan with an aqueous treatment solution containing an alkali or a salt, (b) washing the treated precipitated carrageenan in water, and (c) drying the washed precipitated carrageenan.Type: ApplicationFiled: June 25, 2007Publication date: December 25, 2008Applicant: CP KELCO U.S., INC.Inventor: Jens Eskil Trudso
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Publication number: 20080317927Abstract: The present invention discloses A process for producing a carrageenan composition, comprising the steps of: cleaning kappa carrageenan-containing seaweed in water; treating the cleaned seaweed with an aqueous treatment solution, the aqueous treatment solution containing about 3-30 wt %. preferably 10-25 wt %. and most preferably 15-20 wt %, of a treatment compound; subjecting the treated seaweed to washing with water; and processing the washed seaweed to produce the carrageenan composition.Type: ApplicationFiled: June 25, 2007Publication date: December 25, 2008Applicant: CP KELCO U.S., INC.Inventor: Jens Eskil Trudso
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Publication number: 20080317791Abstract: Disclosed is a carrageenan composition comprising sodium, potassium, calcium and magnesium.Type: ApplicationFiled: June 25, 2007Publication date: December 25, 2008Applicant: CP KELCO U.S., INC.Inventor: Jens Eskil Trudsoe
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Publication number: 20080317790Abstract: The present invention relates to a process for treating precipitated carrageenan, comprising the steps of (a) treating the precipitated carrageenan with an aqueous treatment solution containing an alkali or a salt, (b) washing the treated precipitated carrageenan in water, and (c) drying the washed precipitated carrageenan.Type: ApplicationFiled: June 25, 2007Publication date: December 25, 2008Applicant: CP KELCO U.S., INC.Inventor: Jens Eskil Trudsoe
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Publication number: 20080317926Abstract: Disclosed is a process for producing a carrageenan composition, comprising the steps of: cleaning iota carrageenan-containing seaweed in water; treating the cleaned seaweed with an aqueous treatment solution, the aqueous treatment solution containing about 3-30 wt %, preferably 10-25 wt %, and most preferably 15-20 wt %, of an alkali treatment compound; subjecting the treated seaweed to washing with water; and processing the washed seaweed to produce the carrageenan composition.Type: ApplicationFiled: June 25, 2007Publication date: December 25, 2008Applicant: CP KELCO U.S., INC.Inventor: Jens Eskil Trudsoe
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Publication number: 20080306020Abstract: A skin-protecting alkalinity-controlling composition comprises one or more carboxylic acid polysaccharides. Said compositions are capable of providing buffering, and thus avoiding a major increase in the pH of an aqueous system and/or are capable of reducing the pH of aqueous systems, in which alkalinity is formed as a result of chemical and/or biological reactions. The compositions may be used in personal care products, such as skin creams and lotions, hygiene products, wound care products, fabric treating products etc.Type: ApplicationFiled: April 26, 2005Publication date: December 11, 2008Applicant: CP Kelco ApSInventor: Jens Eskil Trudsoe
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Patent number: 7439044Abstract: Increasing the molecular length of xanthan polymer makes a higher viscosity xanthan composition. Xanthan with higher specific viscosity characteristics provides more viscosity at equivalent concentration in food, industrial and oilfield applications. Methods for increasing the viscosity of xanthan include inducing particular key genes and increasing copy number of particular key genes.Type: GrantFiled: March 17, 2004Date of Patent: October 21, 2008Assignee: CP Kelco U.S., Inc.Inventors: Yamini Patel, Jane C. Schneider, Luis Ielpi, Maria Veronica Ielmini
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Publication number: 20080166465Abstract: Disclosed is a pectin having an internal viscosity of about 3 dl/g to about 8 dl/g, preferably about 4 dl/g to about 5 dl/g, a molecular weight of about 185 kDa to about 240 kDa, and a degree of esterification of about 35% to about 40%, more preferably about 37% to about 39%.Type: ApplicationFiled: January 10, 2007Publication date: July 10, 2008Applicant: CP KELCO U.S., INC.Inventors: Steen Hojgaard Christensen, Hans Peter Mathiesen, Karin Meyer Hansen
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Publication number: 20080145505Abstract: The invention relates to high performance gellan gum compositions having a 0.1% curdmeter gel strength of at least about 117 g/cm2, i.e. from about 117 g/cm2 to about 400 g/cm2. The high performance gellan gums have a low acyl content but an increased molecular weight. One embodiment of the invention also relates to processes for producing high performance gellan gums having high clarity. The invention further relates to food and non-food industrial products comprising high performance gellan gums.Type: ApplicationFiled: December 15, 2006Publication date: June 19, 2008Applicant: CP Kelco U.S., Inc.Inventors: Ralph D. Bezanson, William C. Baldwin, Daniel E. Jackson, Bradley S. Dominik, Don Dimasi, C. Ronnie Yuan, Andrew J. Grazela
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Patent number: 7361754Abstract: Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odor. The undesirable para-cresol forms over time as a result of enzymes produced by the bacterium that produces gellan gum. Since the gellan is typically used in a relatively unpurified form, the enzymes are added to the milk along with the gellan. Inactivation of the enzymes is a genetic means of eliminating the enzymes without requiring any additional purification or processing.Type: GrantFiled: June 20, 2005Date of Patent: April 22, 2008Assignee: CP Kelco US, Inc.Inventors: Joseph M. Cleary, Russell J. Coleman, Nancy E. Harding, Yamini N. Patel
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Publication number: 20080032027Abstract: A process for making a fruit jelly comprising the steps of: (a) blending a pectin source with an aqueous fruit solution, at a temperature of less than 130° C., preferably less than 100° F., to form a base jelly product; and (b) adding a wet soluble solids solution to the base jelly product to form a fruit jelly.Type: ApplicationFiled: August 7, 2006Publication date: February 7, 2008Applicant: CP Kelco U.S., IncInventor: Joseph A. Petrella
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Publication number: 20060099302Abstract: The present invention discloses a method for treating pectin containing plant material. The fresh plant material is adjusted to a pH between 3.2 and 3.9 at a temperature below 90° C. to render the native pectin esterase in the plant material inactive. Thus, minimal deesterification takes place during transportation of the plant material, nor during subsequent washing and/or conventional drying of the plant material. Since the enzyme remains inactivated, the activity of the enzyme can be re-established at a later point by increasing the pH to above about 4.0. Pectin made from such treated plant material has a higher molecular weight and a lower calcium sensitivity than pectin made from the same plant material, which has not been subjected to said treatment.Type: ApplicationFiled: September 2, 2003Publication date: May 11, 2006Applicant: CP Kelco APSInventor: Jan Aa Christensen
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Patent number: 6967037Abstract: Food composition comprising soluble solids in the range of about 50% to about 90% by weight, at least 70% by weight thereof being a sweetening system comprising sucrose and non-sucrose sweeteners in a weight ratio of sucrose to non-sucrose sweeteners of 0:100 to 95:5, wherein the non-sucrose sweetener is of a DE (Dextrose Equivalent) of at least about 30, a carrageenan component in an amount sufficient to form a gel, and water to balance, and wherein the gelation temperature of the composition is <95° C. The food composition may be produced by a process comprising (a) dispersing carrageenan in a syrup of a non-sucrose sweetener at a temperature sufficient to disperse the carrageenan in the syrup while stirring, (b) adding water and heating the mixture to the boiling point thereof, (c) adjusting the soluble solids content to from about 50% to about 90% by weight, (d) depositing the mixture and (e) cooling the mixture to below the depositing temperature of the mixture.Type: GrantFiled: May 12, 2000Date of Patent: November 22, 2005Assignee: CP Kelco ApSInventors: Torben Jønsson, Jeanette Kristensen, Jan Grøndal
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Publication number: 20050080039Abstract: Pectin films are treated to alter their dissolution characteristics. More specifically, films can be made to dissolve more quickly by treating the starting pectin with gamma irradiation. Applications of the pectin films include drug delivery and breath films.Type: ApplicationFiled: September 28, 2004Publication date: April 14, 2005Applicant: CP Kelco, U.S., Inc.Inventor: Ross Clark
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Patent number: 6759078Abstract: An aseptic cream substitute comprising a composition of water, a dry blend, and a meltable oil or fat, wherein the dry blend comprises microparticulated and denatured whey protein concentrate and xanthan gum, wherein the composition is pasteurized and then homogenized to produce the aseptic cream substitute.Type: GrantFiled: June 12, 2002Date of Patent: July 6, 2004Assignee: CP Kelco U.S., Inc.Inventor: Yvonne M. Stuchell
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Publication number: 20040052853Abstract: Pectin films are treated to alter their dissolution characteristics. More specifically, films can be made to dissolve more quickly by reducing the molecular weight of the starting pectin. Applications of the pectin films include drug delivery and breath films.Type: ApplicationFiled: August 7, 2003Publication date: March 18, 2004Applicant: CP Kelco, U.S., Inc.Inventor: Ross Clark
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Patent number: 6699977Abstract: Low methoxyl pectins that display pseudoplasticity and substantially no phase separation in aqueous solutions comprising at least one polyvalent cation, and processes for producing the same. Low methoxyl pectins prepared from non-calcium sensitive pectins. Processes for suspending particulates using low methoxyl pectins prepared from pectins which are not sensitive to polyvalent cations such as calcium, and in particular using low methoxyl pectins prepared from non-calcium sensitive pectins (NCSP). Stabilized aqueous systems containing low methoxyl pectins prepared from non-calcium sensitive pectins.Type: GrantFiled: October 10, 2000Date of Patent: March 2, 2004Assignee: CP Kelco ApSInventors: Timothy C. Gerrish, Kenneth LeRoy Chambliss, Susan C. Forman