Patents Examined by Amber M Cox
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Patent number: 10834928Abstract: The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.Type: GrantFiled: October 1, 2019Date of Patent: November 17, 2020Assignee: DAWN FOOD PRODUCTS, INC.Inventors: Julio Alberto Torres San Juan, Jane L. Kutner, Juan Gabriel Gonzalez Juarez, Rolando Jesus Alanis Villarreal, Miles Elton Jones
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Patent number: 10752871Abstract: The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.Type: GrantFiled: July 31, 2013Date of Patent: August 25, 2020Assignee: PURAC BIOCHEM B.V.Inventors: Renee Boerefijn, Marija Orlovic, Kees Van Der Voort Maarschalk
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Patent number: 10721940Abstract: Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.Type: GrantFiled: July 20, 2012Date of Patent: July 28, 2020Assignee: Kraft Food Group Brands LLCInventors: Ammar N. Chinwalla, Bruce E. Campbell, Rodrigo R. Roesch, Yinqing Ma, Julia Lee Gregg, Virgil L. Metzger, Brian M. Reinhart
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Patent number: 10660353Abstract: Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are methods of making a RTE breakfast cereal described herein.Type: GrantFiled: February 9, 2017Date of Patent: May 26, 2020Assignee: General Mills, Inc.Inventors: Tanhia D. Gonzalez, David C. Gonzalez, Christine Ng
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Patent number: 10619127Abstract: The invention relates to a method of preparing a light-stable hop extract, said method comprising: providing a pre-isomerised hop extract comprising at least 10% of iso-alpha acids by weight of dry matter, and illuminating the pre-isomerised hop extract, optionally after dilution of the pre-isomerised hop extract.Type: GrantFiled: February 3, 2017Date of Patent: April 14, 2020Assignee: HEINEKEN SUPPLY CHAIN B.V.Inventors: Eric Richard Brouwer, Tinne Dekoninck, Nele Vanbeneden, Marcel Van Veen, Maria Elizabeth Wilhelmina Schouten
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Patent number: 10568351Abstract: The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles.Type: GrantFiled: June 19, 2019Date of Patent: February 25, 2020Assignee: Sweet Green Fields USA LLCInventors: Mel Clinton Jackson, Samuel Mel Jackson, Dean Edward Francis
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Patent number: 10531682Abstract: The present invention relates to frozen liquid egg whites in which are admixed 0.01-0.4 parts of egg yolks for every 100 parts of egg whites, wherein 0.1-2 parts inclusive of ?-cyclodextrin are added for every 100 parts of liquid egg whites, and the turbidity H1 (degrees) calculated by means of the belowmentioned formula (1) is 18 or more: H1=H2?H3 . . . (1). Here, H2 indicates the turbidity (degrees) of the frozen liquid egg whites measured immediately after being defrosted, and H3 indicates the egg-derived turbidity y (degrees) calculated by means of the belowmentioned approximation formula (2): y=?380.75x2+272.42x+17.257 . . . (2). Here, x indicates the admixed amount (parts) of egg yolks for every 100 parts of liquid egg whites.Type: GrantFiled: May 29, 2015Date of Patent: January 14, 2020Assignee: KEWPIE CORPORATIONInventors: Naoki Fujiwara, Noriaki Nishijima, Ryou Sasahara, Hideaki Kobayashi, Asao Ito
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Patent number: 10463053Abstract: Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.Type: GrantFiled: July 31, 2018Date of Patent: November 5, 2019Assignee: UPFIELD US INC.Inventors: Frank Emile Wubbolts, Cynthia Akkermans, Tjerk De Vries, Ernst Jan Siewers, Daniela Oana Trambitas, Rolf Sebastiaan Wilms
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Patent number: 10440965Abstract: The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.Type: GrantFiled: August 22, 2013Date of Patent: October 15, 2019Assignee: Dawn Food Products, Inc.Inventors: Julio Alberto Torres San Juan, Jane L. Kutner, Juan Gabriel Gonzalez Juarez, Rolando Jesus Alanis Villarreal, Miles Elton Jones
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Patent number: 10357052Abstract: The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles.Type: GrantFiled: June 15, 2015Date of Patent: July 23, 2019Assignee: SWEET GREEN FIELDS USA LLCInventors: Mel Clinton Jackson, Samuel Mel Jackson, Dean Edward Francis
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Patent number: 10231467Abstract: The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria.Type: GrantFiled: January 8, 2014Date of Patent: March 19, 2019Assignee: Sapporo Holdings LimitedInventor: Norihiko Tsuchimoto
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Patent number: 10064418Abstract: Disclosed is a novel method of making a structuring agent for edible dispersions such as margarines or spreads. Fat, or another structuring component, is subjected to a process involving mixing it with liquefied gas or supercritical gas, and expanding the mixture through an orifice. In the invention, water is added to the mixture prior to expansion, so as to provide a spray liquid in the form of a fat and water emulsion.Type: GrantFiled: November 4, 2009Date of Patent: September 4, 2018Assignee: UPFIELD US INC.Inventors: Frank Emile Wubbolts, Cynthia Akkermans, Tjerk De Vries, Ernst Jan Siewers, Daniela Oana Trambitas, Rolf Sebastiaan Wilms
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Patent number: 9968119Abstract: Provided is a gelatin dessert which can be frozen and stored in the freezer for at least 6 months. Upon thawing, the gelatin dessert is a ready to use dessert that has desirable mouthfeel and organoleptic properties. The dessert comprises gelatine, sugar, inulin, wheat fiber, acacia gum, emulsifier, starch and water.Type: GrantFiled: June 30, 2011Date of Patent: May 15, 2018Assignee: Rich Products CorporatioInventors: Claudia Moreno Garcia, Ignacio Lucas Maya
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Patent number: 9879208Abstract: One aspect of the present invention relates to a method of producing a mash extract, said method comprising: a. mashing particulate, starch-containing and optionally malted raw materials with a recirculated aqueous stream; b. heating the mash and enzymatically hydrolysing the starch; c. transferring the heat-treated mash into a first separator for separation into mash extract and spent grain; d. transferring the spent grain into a first mixing vessel and mixing it with sparging water; e. transferring the mixture of spent grain and sparging water into a second separator to remove spent grain; f. recirculating an aqueous stream from the second separator to the mashing step, wherein the gravity of the fermentable mash extract obtained from the first separator is maintained at above 15° P. The present method offers the advantage that it is highly efficient in terms of energy consumption and extraction yields.Type: GrantFiled: May 16, 2007Date of Patent: January 30, 2018Assignee: Heineken Supply Chain B.V.Inventors: Hendrikus Mulder, Onno Cornelis Snip