Patents Assigned to CPC International Inc.
  • Publication number: 20130150244
    Abstract: Pressurizing or propellant compositions and products made using the compositions are provided herein. The propellant compositions include ethane as a propellant. The ethane may be the only propellant in the composition or may be mixed with other propellants. The ethane may be the only hydrocarbon or the only saturated hydrocarbon propellant used in the compositions. Sprayable products including the propellants described herein are also provided. Finally methods of removing a contaminate from an article using the sprayable products described herein are also provided.
    Type: Application
    Filed: December 12, 2012
    Publication date: June 13, 2013
    Applicant: DIVERSIFIED CPC INTERNATIONAL, INC.
    Inventor: Diversified CPC International., Inc.
  • Patent number: 6287412
    Abstract: Corrugating adhesives of the carrier, no-carrier and carrier-no-carrier type having excellent dry pin adhesion, green strength and improved water resistance are prepared with solubilized fiber as a complete or partial substitute for starch. The adhesive composition contains solubilized fiber and, optionally, from about 0.1% to about 99% added starch by weight based on total solubilized fiber and added starch. When the adhesive is the carrier type or the carrier-no-carrier type, the fiber, preferably corn fiber, can be solubilized in situ during the process of preparing the carrier phase.
    Type: Grant
    Filed: April 14, 1994
    Date of Patent: September 11, 2001
    Assignee: CPC International, Inc.
    Inventors: J. E. Todd Giesfeldt, Larry E. Fitt, James J. Pienkowski, Jack R. Wallace
  • Patent number: 6254918
    Abstract: A semifluid, binding foodstuff composition which can be used as an aid in making food products such as sauces. The composition is an oil-in-water emulsion of a food grade oil, water, ungelatinized starch and a finely divided vegetable powder or fruit powder containing cell wall and/or fiber. The composition is used to thicken food products and contributes seasoning, coloring or both seasoning and coloring to food products, particularly sauces.
    Type: Grant
    Filed: October 7, 1997
    Date of Patent: July 3, 2001
    Assignee: CPC International, Inc.
    Inventors: Claudia Ammedick-Naumann, Klaus Bezner, Hans Bohrmann, J├╝rgen Carl
  • Patent number: 6010737
    Abstract: A reduced fat and reduced calorie nut butter composition, particularly a peanut butter, having the texture and organoleptic characteristics of full fat nut butters. The nut butter has up to about 60% reduced fat by weight and up to about 34% reduced calories by weight. The composition is produced with full fat nuts and roasted, partially defatted nuts and/or roasted, partially defatted nut flour, a low or no calorie triacylglycerol oil and a low or no calorie bulking agent. The composition also has a nut solids non fat level from about 20-34% and a ratio of total non fat solids to total oil of from about 2.0:1 to about 2.7:1.
    Type: Grant
    Filed: July 11, 1996
    Date of Patent: January 4, 2000
    Assignee: CPC International Inc.
    Inventor: Mary Beth Meade
  • Patent number: 5993862
    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: November 6, 1996
    Date of Patent: November 30, 1999
    Assignee: CPC International Inc.
    Inventors: Florian Biller, Karin Frank, Richard Kellermann, Gerhard Schneider
  • Patent number: 5985337
    Abstract: The invention makes available a process for preparing a protein hydrolysate from protein containing animal products, in which process the animal products are hydrolysed using endopeptidases and exopeptidases. The process is characterized in that smoked, protein containing animal products are employed as protein containing animal products. By using smoked, protein containing animal products, a protein hydrolysate can be produced which does not have the bitter flavor which arises during the customary hydrolysis of protein containing animal products. Smoked pork rind is preferably employed for the hydrolysis.
    Type: Grant
    Filed: August 5, 1997
    Date of Patent: November 16, 1999
    Assignee: CPC International Inc.
    Inventors: Doris Blortz, Hans Bohrmann, Dieter Maier, Rudi Muller
  • Patent number: 5968811
    Abstract: Yeast refuse having a solids content not exceeding 20% by weight is digested with a food grade alkaline salt such as sodium bicarbonate, whole cells are separated from the extracted refuse so as to produce a material rich in disrupted cell walls which is then treated with an alkaline extraction agent and bleached either before or after the separation step, followed by lowering the pH of said bleached material using a food grade acid such as dilute hydrochloric acid. The product comprises a yeast beta-glucan which is substantially free of yeast cells, and which predominantly comprises a multiplicity of yeast ghosts or shells comprising substantially uncollapsed yeast cell walls. The yeast ghosts or shells contain a substantially lower quantity of yeast cell contents relative to the whole cells of the yeast refuse.
    Type: Grant
    Filed: June 7, 1995
    Date of Patent: October 19, 1999
    Assignee: CPC International Inc.
    Inventor: Roderick Greenshields
  • Patent number: 5958755
    Abstract: Flavored yeast extracts are prepared by incorporating one or more hydrolysates of fruit, vegetable, herb, spice, fungus or mixtures thereof in a yeast autolysis process.
    Type: Grant
    Filed: September 17, 1996
    Date of Patent: September 28, 1999
    Assignee: CPC International Inc.
    Inventors: John Oliver Skelton, Deborah Anne Georgina Anderson, John Charles Hobson
  • Patent number: 5958558
    Abstract: Carrier-type corrugating adhesives are prepared using a carrier phase comprising a combination of tapioca fiber and corn fiber or tapioca fiber and spent germ flake as a substitute for modified or unmodified corn starch to provide an adhesive composition.
    Type: Grant
    Filed: February 17, 1998
    Date of Patent: September 28, 1999
    Assignee: CPC International Inc.
    Inventors: J. E. Todd Giesfeldt, Jack R. Wallace
  • Patent number: 5935631
    Abstract: Reduced calorie fried snacks are prepared by replacing some or all of the oil conventionally used in frying with a fat replacement composition containing a fatty acid-esterified propoxylated glycerin composition which exhibits a sharp melt before about 92.degree. F. Potato chips, corn chips and similar fried snacks prepared according to the invention exhibit a unique cooling sensation when placed in the mouth.
    Type: Grant
    Filed: December 20, 1995
    Date of Patent: August 10, 1999
    Assignees: CPC International, Inc., Arco Chemical Technology, Inc.
    Inventors: Rosemary A. Golden, Bernard C. Sekula
  • Patent number: 5916620
    Abstract: A shelf-stable, uncooked or partially cooked moist pasta is produced by treating freshly extruded or sheeted pasta with steam to set the pasta surface, immersing the steam treated pasta in an aqueous solution containing acidulants and/or humectants, partially drying to remove surface moisture, sealing the pasta in a container, and thermally pasteurizing the pasta while it is in the container using conventional thermal processes or microwave treatment. The pasta thus produced is shelf-stable under non-refrigerated conditions and has an equivalent or better texture, color and flavor than commercially available, fresh refrigerated pastas.
    Type: Grant
    Filed: September 10, 1997
    Date of Patent: June 29, 1999
    Assignee: CPC International Inc.
    Inventor: Nam H. Oh
  • Patent number: 5908653
    Abstract: Seasoning sauce based on lupins which has a higher degree of protein breakdown and a higher degree of hydrolysis than comparable seasoning sauces from the prior art. The seasoning sauce can be obtained by subjecting lupins, together with a carbohydrate source, preferably wheat, to a solid culture with addition of Aspergillus oryzae as starter culture. The resulting koji is mashed with addition of brine and is fermented after addition of a yeast starter culture, preferably Zygosaccharomyces rouxii, and then subjected to ripening.
    Type: Grant
    Filed: August 5, 1997
    Date of Patent: June 1, 1999
    Assignee: CPC International Inc.
    Inventors: Rolf Stute, Rudi Muller
  • Patent number: 5900066
    Abstract: A process of preparing foods using granular pregelatinized starch produced by high-pressure at a pressure form 350 MPa to 800 MPa and a temperature of -5 C. to 45 C. The starch can be treated with high pressure within the food product itself, and the food product may be hermetically sealed in a retail package during the pressure treatment.
    Type: Grant
    Filed: April 21, 1997
    Date of Patent: May 4, 1999
    Assignee: CPC International Inc.
    Inventor: Rolf Stute
  • Patent number: 5876779
    Abstract: Two cereal extracts are produced by the steps of milling cereal material, suspending the milled material in an aqueous liquid, treating the suspension with an alkali, acidifying and separating the solid and liquid in the resulting mixture. The liquid and solid may be further purified and are useful as ingredients in comestible products.
    Type: Grant
    Filed: January 15, 1997
    Date of Patent: March 2, 1999
    Assignee: CPC International Inc.
    Inventors: Roderick Norman Greenshields, Artis Llywelyn Rees
  • Patent number: 5858439
    Abstract: The present invention relates to esterified propoxylated monoglycerides (EPMG) and diglycerides (EPDG) and reduced calorie food products containing said compounds. Both EPMG and EPDG can be produced in a variety of forms including a liquid form, and can therefore be used for a variety of applications. These compounds are useful as partial or full substitutes for vegetable and other liquid oils, for purposes such as salad oils, cooking oils, anti-spattering or pan-release agents, or as ingredients in products such as mayonnaise, salad dressings, margarines, shortenings and peanut butter. Additionally, these compounds can withstand exposure to heat, and are therefore useful for baking, frying, sauteing and other related applications.
    Type: Grant
    Filed: June 28, 1996
    Date of Patent: January 12, 1999
    Assignee: CPC International Inc.
    Inventor: Bernard C. Sekula
  • Patent number: 5804243
    Abstract: A chemically-leavened, self-sustaining cake donut dough is prepared which contains from 20-30% of a thermally-reversible gel. The dough is formed into donut shapes and baked in an oven within 10 minutes. The gel is comprised of 80-95% water, 5-20% insoluble, water-binding fiber and 0.2-2% thermally-reversible hydrocolloid gelling agent.
    Type: Grant
    Filed: October 1, 1996
    Date of Patent: September 8, 1998
    Assignee: CPC International Inc.
    Inventors: Jimbay Loh, Shun Ku, Joaquin C. Lugay, Richard N. McArdle, Helena S. Soedjak
  • Patent number: 5798252
    Abstract: An encapsulated product is provided containing a substance such as essential oil used in flavors and fragrances encapsulated in dyed cell wall-derived material such as from a fungus. The encapsulated product can be produced by contacting a microbial cell having an intact cell wall and which is preferably alive with the substance to be encapsulated, allowing the substance to diffuse through the cell wall into the microbial cell to encapsulate the substance and contacting the microbial cell with a dye to adsorb the dye to the surface of the cell wall to give a visible color to the cell wall. Alternatively, the microbial cell wall can be dyed before the microbial cell is contacted with the substance to be encapsulated. The cell wall can be dyed with a color associated with a naturally occurring source from which the substance encapsulated is obtained. For example, when the substance is lemon oil, the cell wall is dyed yellow.
    Type: Grant
    Filed: May 14, 1996
    Date of Patent: August 25, 1998
    Assignee: CPC International Inc.
    Inventors: John Charles Hobson, Roderick Norman Greenshields
  • Patent number: 5777005
    Abstract: Carrier-type corrugating adhesives are prepared using a carrier phase comprising a combination of tapioca fiber and corn fiber or tapioca fiber and spent germ flake as a substitute for modified or unmodified corn starch to provide an adhesive composition.
    Type: Grant
    Filed: March 18, 1996
    Date of Patent: July 7, 1998
    Assignee: CPC International Inc.
    Inventors: J. E. Todd Giesfeldt, Jack R. Wallace
  • Patent number: 5736174
    Abstract: Alkoxylated alcohols containing both short and long chain oxyalkylene units are useful as reduced calorie fat substitutes in food compositions. The alkoxylated alcohols provide good organoleptic properties even though not highly esterfied with fatty acid.
    Type: Grant
    Filed: February 9, 1996
    Date of Patent: April 7, 1998
    Assignees: Arco Chemical Technology, L.P., CPC International, Inc.
    Inventors: Charles F. Cooper, Stephen D. Harper
  • Patent number: 5736181
    Abstract: Egg royale and process for the production of egg royale by coagulation of a mass containing whole egg, characterized in that a premix containing more than 10% by weight moisture is produced from milk powder, whole egg, raising agent, and seasonings. The premix is agglomerated and is applied in thin sheeting compressed by a roller to a steam belt on which the mass layer is treated with superheated steam for a time sufficient for coagulation of the egg white to take place. The resulting egg royale mass is diced and the dice are then dried.
    Type: Grant
    Filed: July 26, 1996
    Date of Patent: April 7, 1998
    Assignee: CPC International Inc.
    Inventors: Klaus Bezner, Florian Biller, Horst Klukowski