Patents Assigned to NESTECS S.A.
  • Preparation of edible food product cups containing a filling
    Patent number: 5962055
    Abstract: Edible cups containing an edible filling are prepared by extrusion-cooking ingredients which include a cereal ingredient and extruding an extrusion-cooked product strip, passing the product strip to a heated pressing device for hot-pressing the product strip while it is still thermoplastic to form cavities in the strip which define cup structures in a row and then, incisions are made between the cup structures, a food product filling is introduced into the cup structure cavity and the strip is cut so that filled cups are obtained.
    Type: Grant
    Filed: March 24, 1998
    Date of Patent: October 5, 1999
    Assignee: Nestec S.A.
    Inventors: Jean-Jacques Desjardins, Roman Deutsch, Ernst Heck, Jean Horisberger
  • Continuous fermentation process
    Patent number: 5962046
    Abstract: Process for the continuous preparation of a fermented milk in which (1) a milk fermented by lactic acid bacteria is prepared in a first device, the fermented milk being subjected to stirring and pH conditions such that syneresis of the milk does not occur, the pH being regulated by the continuous addition of unfermented milk to the first device and continuously drawing off fermented milk from the first device; (2) in a second, post-acidification device, the fermented milk drawn off from the first device is cooled to a temperature of less than 15.degree. C. so as to subject the fermented milk to a post-acidification, the residence time of the fermented milk in the second device being adjusted so that at the outlet of the latter, the pH of the fermented milk is less than pH 4.7; and (3) a fermented milk having a pH of less than pH 4.7 is continuously drawn off from the second device.
    Type: Grant
    Filed: December 18, 1997
    Date of Patent: October 5, 1999
    Assignee: Nestec S.A.
    Inventors: Kurt Eyer, Jurg Aebischer, Fred Neumann, Johann Illi
  • Dietetically balanced milk product
    Patent number: 5962062
    Abstract: A milk having a formulated lipid composition wherein the lipids are lipids of lactic and vegetable origin which are, by weight, (i) from 30% to 40% milk fat lipids, (ii) from 30% to 40% of a first oil substance which have an oleic acid content in an amount greater than 60%, and (iii) from 1% to 30% of oil substance which provide n-3 and n-6 polyunsaturated fatty acids and so that triglyceride fatty acids of the lipids comprise 20% to 40% saturated fatty acids of lactic origin, 35% to 60% monounsaturated fatty acids, and 15% to 30% of n-3 and n-6 polyunsaturated in a ratio of n-6 to n-3 fatty acids of from 5:1 to 10:1.
    Type: Grant
    Filed: June 27, 1997
    Date of Patent: October 5, 1999
    Assignee: Nestec S.A.
    Inventors: Anne-Lise Carrie, Edward Fern, Mathilde Fleith, Armand Malnoe, Martin Vikas
  • Process for preparing shelf stable pasta
    Patent number: 5958488
    Abstract: A process of preparing a shelf stable pasta having a moisture content of from about 15 to about 35% which comprises preparing a fresh pasta, steaming the fresh pasta, partially drying to a moisture content of from about 15 to about 35%, coating the partially dried pasta with a solid humectant in particulate form before or after placing in a package, and packaging the pasta in a container optionally under modified atmospheric conditions.
    Type: Grant
    Filed: April 25, 1997
    Date of Patent: September 28, 1999
    Assignee: Nestec S.A.
    Inventors: Janice Margaret Baker, Gene Frank Clyde
  • Mayonnaise-like product and a process for its manufacture
    Patent number: 5958498
    Abstract: A mayonnaise-like emulsion product has a component composition which includes edible oil, sugar and salt components, first and second emulsifier components and an acetic acid or vinegar component and by weight, the oil component is in an amount of from 55% to 85%, the sugar component is in an amount of at least 1%, the salt component is in an amount of at least 0.5% and the acetic acid or vinegar component is in an amount of from 0.1% to 20% so that the emulsion has a pH of from 2 to 5, the first emulsifier component being soya protein, pea protein, skimmed milk powder, buttermilk and/or casein, and wherein heat denaturable proteins of the first emulsifier are denatured to a degree of denaturation between 70% and 80%, and the second emulsifier component being a monoglyceride, an ethoxylated monoglyceride, a polyoxyethylene sorbitan, glycerin, a fatty acid monoester and/or a fatty acid diester.
    Type: Grant
    Filed: February 7, 1997
    Date of Patent: September 28, 1999
    Assignee: Nestec S. A.
    Inventors: Hans Uwe Trueck, Lydia Campbell
  • Chicory extract powder products and extract production processes and apparatus
    Patent number: 5958497
    Abstract: A water-soluble carmelized chicory product has a composition which includes, by weight, an inulin content between 40% and 65%, a reducing sugar content between 4% and 10% and a combination of fructose and glucose of less than 5% and which provides a depth of color, as described below, between 1.0 and 2.5. The product is prepared by extracting kiln-dried chicory with water to obtain an extract or by pressing chicory root to obtain an extract, the extract is heated in a tubular extractor to hydrolyze a part of the extract inulin content to increase extract reducing sugar content, the heat-treated extract is dried to obtain a powder, the powder is passed through an extruder and subjected to a temperature between 180.degree. C. and 250.degree. C. to obtain a caramelized product, and the carmelized product is cooled and then ground to obtain the water-soluble chicory product.
    Type: Grant
    Filed: August 6, 1997
    Date of Patent: September 28, 1999
    Assignee: Nestec S.A.
    Inventors: Rudi Grimm, Karl Loehmar
  • Process for preparing food flavor precursors
    Patent number: 5958474
    Abstract: A process for preparing food flavor precursors which includes enzymatically hydrolyzing fruit pulp fibers with a pectolytic enzyme and a process for the preparation of a food flavor which includes mixing the ingredients of the food flavor with from 1 to 5% of the food flavor precursor thus prepared.
    Type: Grant
    Filed: August 21, 1996
    Date of Patent: September 28, 1999
    Assignee: Nestec S.A.
    Inventors: Eldon Chen-Hsiung Lee, Elaine R. Wedral
  • Branched lactose containing polysacharides and compositions containing them
    Patent number: 5955602
    Abstract: The present invention concerns a new branched natural soluble polysaccharide comprising a main chain having repeating side chains which are only made of lactose units, possibly substituted.The present invention also concerns the microorganism by which this branched polysaccharide may be obtained and the food composition, the cosmetical composition and the pharmaceutical composition comprising said branched polysaccharide and/or microorganism.
    Type: Grant
    Filed: August 18, 1995
    Date of Patent: September 21, 1999
    Assignee: Nestec S.A.
    Inventors: Nicole Favre, Jerome Lemoine, Jean-Richard Neeser
  • Gelatinized cereal product containing oligosaccharide and processes of preparing and using same
    Patent number: 5952033
    Abstract: A gelatinized cereal product which contains a plant material which is a source of inulin; for example chicory. Sufficient of the plant material is included to provide at least about 0.25% by weight of inulin on a dry basis. The cereal product may be used as a pet food or breakfast cereal.
    Type: Grant
    Filed: December 1, 1997
    Date of Patent: September 14, 1999
    Assignee: Nestec S.A.
    Inventors: Helen Gillian Anantharaman, Olivier Ballevre, Florence Rochat
  • Composition and method for treatment of inflammatory conditions of the gastro-intestinal tract
    Patent number: 5952295
    Abstract: An enteral, nutritional composition for the treatment or prophylaxis of inflammatory conditions of the gastro-intestinal tract; for example Crohn's disease. The composition contains: (i) casein rich in TGF-.beta.2; (ii) a lipid source which provides about 35% to about 50% of energy; and (iii) a carbohydrate source.
    Type: Grant
    Filed: January 6, 1998
    Date of Patent: September 14, 1999
    Assignee: Nestec S.A.
    Inventors: Franck Arnaud-Battandier, Etienne Alfred Grasset, Veronique Jaussan
  • Pump system with error detection for clinical nutrition
    Patent number: 5951510
    Abstract: A pump for delivering a liquid from a container to a patient through a flow set. The pump includes a sensing means and a controller. The sensing means senses a parameter indicative of the pressure in the flow set. The controller has a computing and memory means for determining deviation of the parameter from a standard. Deviation is indicative of an error in the flow set. This enables supervising staff to be alerted. These errors may be incorrect assembly of the system or one of its components, inclusion in the system of an incorrect valve, impairment in the integrity of the flow set, and the existence of air bubbles in the system.
    Type: Grant
    Filed: February 26, 1998
    Date of Patent: September 14, 1999
    Assignee: Nestec S.A.
    Inventor: Swi Barak
  • Food flavorant preparation via bioconversion of elemental sulphur
    Patent number: 5948453
    Abstract: A flavorant agent is prepared by incubating a medium of baker's yeast, elemental sulfur and a reducing sugar to obtain a reaction medium from which hydrogen sulfide gas evolves and then the reaction medium is treated with heat to obtain the flavorant agent. A further flavorant agent is obtained by separating the supernatant of the reaction medium from reaction medium residue, and the reaction medium or supernatant may be mixed with a flavor precursor material and heated to obtain a flavorant composition.
    Type: Grant
    Filed: November 26, 1996
    Date of Patent: September 7, 1999
    Assignee: Nestec S.A.
    Inventors: Christoph Cerny, Tuong Huynh-Ba, Walter Matthey-Doret
  • Cartridge having sheared thinned areas for promoting opening for beverage extraction
    Patent number: 5948455
    Abstract: A cartridge which contains a substance for preparation of a beverage and for use for preparation of the beverage. The cartridge has a base, a wall, a rim and a cover. The wall extends from the base to form a cup shape which is substantially a frustum shape, the rim extends from the wall and has a diameter greater than the base and the cover is welded to the rim to contain the substance in the cartridge. The base further has sheared areas thinned, with respect to a base remainder, which extend to define arrangements which are spiral, substantially sinusoidal portions, radial segments and concentric arcs of a circle and which, along a line of each sheared area to define thickness, have a thickness which varies along the line, the sheared areas providing, upon extraction of the substance in the cartridge under pressure, openings through the base for filtering and obtaining the beverage.
    Type: Grant
    Filed: March 20, 1997
    Date of Patent: September 7, 1999
    Assignee: Nestec S.A.
    Inventors: Jacques Schaeffer, Alfred Yoakim
  • Process for packaging plant tissues cultured in vitro for transport
    Patent number: 5943821
    Abstract: Plant tissues which have been cultured in vitro are packaged with a nutritive medium for survival of the tissues in a sealed sterile container and with support members so that the plant tissues are positioned between surfaces of the support members. The support members have opposing surfaces for supporting the tissues and for support by a surface of the container and are made of a material suitable for being impregnated by the nutritive medium, and the container has a surface sized suitably for supporting the surface of the support member. At the time of packaging, at least one of the two support members is impregnated with the nutritive medium in an amount so that the tissues attach, by capillarity, to one surface of the at least one impregnated support member and so that the opposing surface of the at least one impregnated support member, when packaged, attaches, by capillarity, to the container surface.
    Type: Grant
    Filed: June 24, 1997
    Date of Patent: August 31, 1999
    Assignee: Nestec S.A.
    Inventors: Jean-Paul Ducos, Bruno Florin, Vincent Petiard
  • Process of preserving the green color of green beans
    Patent number: 5942270
    Abstract: A process for preserving the green color of green beans which comprises contacting frozen green beans with a mixture consisting essentially of a food acceptable alkaline material and ascorbic acid.
    Type: Grant
    Filed: March 9, 1998
    Date of Patent: August 24, 1999
    Assignee: Nestec S.A.
    Inventors: Veronique Oganesoff, Dharam Vir Vadehra
  • Coating for nuts
    Patent number: 5939119
    Abstract: A process for coating nuts which comprises immersing the nuts in a molten edible material which is solid at ambient temperature to coat the nuts with molten edible material, separating the excess molten edible material and then cooling the coated nuts to solidify the molten edible material.
    Type: Grant
    Filed: June 25, 1998
    Date of Patent: August 17, 1999
    Assignee: Nestec S.A.
    Inventors: Pu-Sheng Cheng, John M. Hamm
  • Quick cooking pasta
    Patent number: 5935628
    Abstract: Long, thin and tubular quick cooking pasta having, in transverse section, a wall thickness of between 0.60 and 1.1 mm and teeth on the inner surface of the tube, which are longitudinal and parallel, having a height of between 0.3 and 1.6 mm and having a height to wall thickness ratio of between 0.4 and 2.
    Type: Grant
    Filed: August 3, 1995
    Date of Patent: August 10, 1999
    Assignee: Nestec S.A.
    Inventors: Thomas Wilhelm Hauser, Lorenzo Panattoni
  • Process for making a reduced fat chocolate
    Patent number: 5932277
    Abstract: A processs for the preparation of a reduced fat milk chocolate which comprises preparing a powdered premix of substantially all the non-fat ingredients, adding up to 96% of the fat containing ingredients to the powdered premix and mixing to give a mass containing from 18 to 24% by weight fat based on the total weight of the mass, refining the mass on refining rollers to give a particle size of from 25 to 35 microns, adding the remainder of the fat containing ingredients and lecithin, conching, tempering to give a reduced fat milk chocolate containing less than 27% by weight of fat.
    Type: Grant
    Filed: March 12, 1998
    Date of Patent: August 3, 1999
    Assignee: Nestec S.A.
    Inventor: Karin Dubberke
  • Palm kernel oil blends
    Patent number: 5932275
    Abstract: The present invention provides oil blends suitable for use as cocoa butter substitutes. These oil blends are based on palm kernel oil and its derivatives, and include palm kernel oil, hydrogenated palm kernel oil, palm kernel stearin and hydrogenated palm kernel stearin. Also disclosed are edible food products such as confectionery products and chocolate alternative compositions made from these palm kernel oil blends.
    Type: Grant
    Filed: March 31, 1998
    Date of Patent: August 3, 1999
    Assignee: Nestec S.A.
    Inventor: Shantha C. Nalur
  • Process for preparing a food gel
    Patent number: 5932272
    Abstract: A food gel composition is obtained by preparing an aqueous sol of lactoserum proteins and a polysaccharide so that, by weight based upon the sol weight, the lactoserum proteins are in an amount of from 5% to 15% and so that the polysaccharide is in an amount of from 0.05% to 0.25%, and then the sol is subjected to a hydrostatic pressure of from 200 MPa to 800 MPa for from 1 minute to 20 minutes.
    Type: Grant
    Filed: July 3, 1996
    Date of Patent: August 3, 1999
    Assignee: Nestec, S.A.
    Inventors: Alois Raemy, Paulo Fernandes