Patents Examined by Amber R Orlando
  • Patent number: 12041956
    Abstract: An avocado cutting method discloses feeding, orientation and traveling along multi-lanes of avocados (A), a pre-cutting stage to create an incision in the upper and lower portions of each avocado (A) while the avocado (A) is held with its axis stem-blossom vertically oriented, and a cutting stage for cutting each avocado (A) in the sides thereof in order to divide the avocado (A) into two halves with simultaneous hit on its pit. A multi-lane machine is also disclosed having a cutting section (54) with a plurality of pairs of separate cutting blades (55). The cutting section (54) has a plurality of plungers (56) in the form of rods, each plunger (56) being movable between the separate cutting blades (55) with respect to an upper head (43) to strike the pit (N) and move it inside the avocado (A) in order to detach it from the pulp (P).
    Type: Grant
    Filed: July 30, 2019
    Date of Patent: July 23, 2024
    Inventor: Biagio Crescenzo
  • Patent number: 12011023
    Abstract: Embodiments herein relate to high protein, ready-to-eat breakfast flakes. In an embodiment, a method of making high protein flakes is included. The method can include forming an ingredient mixture comprising wheat gluten, wheat protein isolate, and pea protein concentrate, amongst other ingredients. The method can also include extruding the ingredient mixture to produce extruded pellets and flaking the extruded pellets to produce wet flakes. In an embodiment, a high protein flaked food product is included herein. The high protein flaked food product can include a plurality of high protein flakes. The high protein flakes can include wheat gluten, wheat protein isolate, and pea protein concentrate, amongst other ingredients. The high protein flakes have an average protein content of at least 50% by weight or higher. Other embodiments are also included herein.
    Type: Grant
    Filed: May 6, 2022
    Date of Patent: June 18, 2024
    Assignee: Post Consumer Brands, LLC
    Inventor: Paul-Armand Claon
  • Patent number: 11985998
    Abstract: The present invention relates to a process for preparing a lipid and protein component-containing composition comprising large lipid globules, preferably coated with polar lipids, and to the compositions obtained thereby. Optionally, the lipid and protein component-containing composition is spray-dried. The obtained compositions are for feeding infants and young children.
    Type: Grant
    Filed: September 11, 2014
    Date of Patent: May 21, 2024
    Assignee: N. V. NUTRICIA
    Inventors: Joep Van Den Brenk, Koen Cornelis Van Dijke, Raoul Charles Johan Moonen
  • Patent number: 11937623
    Abstract: The invention relates to a process for the manufacture of an aqueous dispersion comprising mustard bran comprising the following steps: providing an aqueous dispersion comprising mustard bran particles and applying a high pressure homogenisation treatment to alter the sugar moiety ratio of the mustard bran particles. The invention further relates to an oil-in-water emulsion comprising an aqueous dispersion that can be prepared by the aforementioned process.
    Type: Grant
    Filed: November 2, 2016
    Date of Patent: March 26, 2024
    Assignee: Conopco, Inc.
    Inventors: Edwin Bergwerff, Jadwiga Malgorzata Bialek, Stephan Georg Schumm, Jacob Nijsse
  • Patent number: 11918015
    Abstract: An edible composition consisting of (a) natural gum comprising a polysaccharide hydrocolloid (a1) containing mannose repeating units; (b) carrageenan; (c) cellulose ether, and optionally (d) water, wherein the weight ratio of carrageenan (b) to polysaccharide hydrocolloid (a1) ranges from 0.4:1 to 1.4:1 and the weight ratio of cellulose ether (c) to polysaccharide hydrocolloid (a1) is at least 0.02:1; its use in an edible product; and the edible product, typically sausage, comprising the edible composition.
    Type: Grant
    Filed: January 30, 2013
    Date of Patent: March 5, 2024
    Assignee: Nutrition & Biosciences USA 1, LLC
    Inventors: Kai Cao, Zheng Yong Yan, Dong Yun, Xiuqin Shi, Xiaoyi Pang
  • Patent number: 11910817
    Abstract: [Problem to be Solved] The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride. [Solution] The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.
    Type: Grant
    Filed: August 19, 2021
    Date of Patent: February 27, 2024
    Assignee: NISSIN FOODS HOLDINGS CO., LTD.
    Inventors: Sho Kitano, Norikazu Asao, Hiroyuki Kono
  • Patent number: 11812760
    Abstract: A method for roasting coffee beans comprising the steps of a) heating the coffee beans until the temperature of the coffee beans is at least 180° C.; b) injecting a stream of oxygen-containing gas into the flow of hot air after the burner; and c) maintaining the injection of the stream of oxygen-containing gas until the end of the roasting process to mitigate the concentration of carbon monoxide in the roasting chamber, and wherein the coffee beans are roasted in a rotating fluidized bed roaster.
    Type: Grant
    Filed: June 11, 2018
    Date of Patent: November 14, 2023
    Assignee: Societe des Produits Nestle S.A.
    Inventors: Kevan Arthur Elsby, Sean Mackay Murphy
  • Patent number: 11647774
    Abstract: There are proposed substance mixtures comprising (a) 20 to 80% by weight of monocyclic terpenes and (b) 80 to 20% by weight of active substances selected from the group consisting of rebaudiosides or plant extracts comprising them, steviosides or plant extracts comprising them, naringin dihydrochalcone, mogrosides or plant extracts comprising them, rubusosides or plant extracts comprising them.
    Type: Grant
    Filed: April 25, 2013
    Date of Patent: May 16, 2023
    Assignee: SYMRISE AG
    Inventors: Gerhard Krammer, Sven Siegel, Günter Kindel
  • Patent number: 11647763
    Abstract: The invention relates to a process to manufacture a water-in-oil emulsion, comprising ?10 to 85 wt. % of liquid oil; ?0.5 to 50 wt. % of fat powder comprising hardstock fat; ?10 to 85 wt. % of a water-phase; ?0.005 to 5 wt. % of lecithin; and ?0.01 to 5 wt. % of monoglyceride; comprising the steps of: 1. providing a solution of at most 5 wt. % of the liquid oil, based on the total amount of liquid oil, comprising at least 50 wt. % of dissolved lecithin, based on total amount of lecithin; and at least 50 wt. % of dissolved monoglyceride, based on total amount of monoglyceride; wherein the temperature of the solution is at least 50 degrees Celsius; 2. providing an oil-continuous system comprising at least 75 wt. % of the liquid oil, based on the total amount of liquid oil, wherein the system has a temperature of from 0 to 20 degrees Celsius; 3. contacting the solution provided at step ‘I’ with the system provided at step ‘2’; 4.
    Type: Grant
    Filed: November 15, 2013
    Date of Patent: May 16, 2023
    Assignee: UPFIELD EUROPE B.V.
    Inventors: Abraham Leenhouts, Irene Erica Smit-Kingma, Farley Ferdinand Tio
  • Patent number: 11497229
    Abstract: The present invention relates to methods of stabilizing phospholipids (PLs) and lysophospholipids (LPLs) in water. One aspect of the present invention relates to a method of stabilizing PLs and LPLs comprising treatment of the PLs and/or the LPLs with surfactants, co-surfactants, and a salt. Another aspect of the present invention relates to increasing the dispersion of PLs and LPLs in water and maintaining phase stability over a time period of over 12 months and a temperature range of ?10 to 50° C. There are many advantages of the present invention including but not limited to improved feed mill efficiency, pellet quality, oil-water emulsification and animal performance when included in the feed.
    Type: Grant
    Filed: August 9, 2019
    Date of Patent: November 15, 2022
    Assignee: KEMIN INDUSTRIES, INC.
    Inventors: Kok Ping Chan, Angeline Soo Zen Gue, Winston Sai Kaw Leow, Francesca Blasco
  • Patent number: 11484040
    Abstract: The present invention relates to mutants of lactic acid bacteria which are resistant to the antibiotic ampicillin and which were found to give an increased texture when grown in milk while maintaining the other growth properties of the parent strain. The present invention, furthermore, relates to compositions comprising such mutants, and to dairy products fermented with the lactic acid bacteria resistant to ampicillin.
    Type: Grant
    Filed: June 3, 2019
    Date of Patent: November 1, 2022
    Assignee: Chr. Hansen A/S
    Inventors: Eric Johansen, Kim Ib Soerensen, Annette Kibenich
  • Patent number: 11479799
    Abstract: Various embodiments of the present invention relate to, among other things, systems for generating engineered water nanostructures (EWNS) comprising reactive oxygen species (ROS) and methods for inactivating at least one of viruses, bacteria, bacterial spores, and fungi in or on a wound of a subject in need thereof or on produce by applying EWNS to the wound or to the produce.
    Type: Grant
    Filed: September 16, 2015
    Date of Patent: October 25, 2022
    Assignee: President and Fellows of Harvard College
    Inventors: Philip Demokritou, Georgios Pyrgiotakis, Joseph D. Brain
  • Patent number: 11352199
    Abstract: A capsule containing a substance for the preparation of a potable beverage. The capsule comprises an aluminum capsule body having a side wall and an outwardly extending flange and a sealing member at the outwardly extending flange for providing a fluid sealing contact with an enclosing member of a beverage preparation device. The beverage preparation device comprises an annular element having a free contact end which is provided with a plurality of radially extending open grooves. The capsule comprises a bearing for the enclosing member of the beverage preparation device if the capsule is positioned in the enclosing member of the beverage preparation device and the enclosing member is closed by means of a closing member of the beverage preparation device, said bearing enclosing at least a portion of the free contact end of the annular element.
    Type: Grant
    Filed: November 13, 2017
    Date of Patent: June 7, 2022
    Assignee: Koninklijke Douwe Egberts B.V.
    Inventors: Hielke Dijkstra, Arend Hendrik Groothornte, Erik Pieter van Gaasbeek, Marc Henrikus Joseph Ottenschot, Ralf Kamerbeek, Armin Sjoerd Eijsackers, John Henri Flamand
  • Patent number: 11278041
    Abstract: Processes of treating grain (e.g., corn), involving milling the grain to produce milled grain wherein the grain germ remains intact in the milled grain, and producing a mixture by mixing the milled grain with water and at least one enzyme selected from the group consisting of protease, alpha amylase, glucoamylase, cell wall degrading enzyme, and mixtures thereof, wherein the pH of the mixture is optionally adjusted to a pH of about 3.5 to about 6.5, and incubating the mixture for about 1 to about 3 hours to produce an incubated mixture.
    Type: Grant
    Filed: January 30, 2020
    Date of Patent: March 22, 2022
    Assignees: The United States of America, as represented by the Secretary of Agriculture, DANISCO US INC.
    Inventors: David Johnston, Jayarama K. Shetty, Bart C. Koops
  • Patent number: 11278036
    Abstract: A butter with caramel is suggested, which is obtainable or obtained by: (a) separating whole milk into a skimmed milk fraction and a cream fraction by means of a separation step; (b) subjecting the cream fraction such obtained to a nanofiltration (NF) step and/or a reverse osmosis (RO) step, obtaining a NF/RO retentate and a NF/RO permeate; (c) subjecting the NF/RO retentate such obtained to a heat treatment step, in the process of which the sugar contained therein is caramelised at least in part; and (d) churning the caramelised NF/RO retentate such obtained in a manner known per se.
    Type: Grant
    Filed: March 1, 2018
    Date of Patent: March 22, 2022
    Assignee: DMK Deutsches Milchkontor GmbH
    Inventor: Sven-Rainer Döring
  • Patent number: 11266170
    Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.
    Type: Grant
    Filed: May 3, 2019
    Date of Patent: March 8, 2022
    Assignees: EPC Natural Products Co., Ltd.
    Inventors: Jingang Shi, Hansheng Wang, Xin Shi, Yi Wang, Wei Lyu, Yingxiang Xin, Thomas Eidenberger, Weiyao Shi
  • Patent number: 11252974
    Abstract: An oxidation inhibitor containing, as an active ingredient, an aminocarbonyl compound having a structure resulting from binding of an amino group of a compound having sphingoid base structure and a carbonyl group of a carbonyl compound. The oxidation inhibitor has high oxidation inhibitory effects, and inhibits oxidation of fats and oils, in particular, fats and oils containing a large proportion of polyunsaturated fatty acids to prevent deterioration due to oxidation of fats and oils.
    Type: Grant
    Filed: March 17, 2016
    Date of Patent: February 22, 2022
    Assignees: NATIONAL UNIVERSITY CORPORATION HOKKAIDO UNIVERSITY, MEGMILK SNOW BRAND CO., LTD.
    Inventors: Kazuo Miyashita, Makoto Shiota, Ai Suzuki
  • Patent number: 11241028
    Abstract: A banana food made using ripe banana removed from bark and stalk. Cooking and stirring the ripe banana and dried banana as a mash. Adding green banana biomass to partially cooked mash of ripe banana and dried banana and further cooking the mixture of green banana biomass with the mash of ripe banana and dried banana.
    Type: Grant
    Filed: July 6, 2020
    Date of Patent: February 8, 2022
    Inventor: Gracienne Myers
  • Patent number: 11197485
    Abstract: Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages.
    Type: Grant
    Filed: March 13, 2013
    Date of Patent: December 14, 2021
    Assignee: Wisconsin Alumni Research Foundation
    Inventor: Scott A. Rankin
  • Patent number: 11178884
    Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.
    Type: Grant
    Filed: October 24, 2018
    Date of Patent: November 23, 2021
    Assignee: CHR. HANSEN A/S
    Inventors: Stina Dissing Aunsbjerg Nielsen, Helle Skov Guldager, Cecilie Lykke Marvig Nielsen