Patents Examined by Arthur L. Corbin
  • Patent number: 7771763
    Abstract: A chitosan polymer is added to an acid and water solution in an amount sufficient to form an edible composition having a solids content greater than five percent (5%) and a liquid viscosity. The composition is applied to food products, such as fruits, vegetables and nuts, to provide an edible protective coating for the food products. An edible wax emulsion and/or a preservative such as sodium benzoate, and/or an adhesion additive such as zinc acetate, and/or a wetting agent, and/or one or more additives from the group consisting of virgin and/or modified carbohydrates, proteins, hydrocolloides, lipids, oils, gums and waxes, natural and/or synthetic, may be added to the composition before it is applied to the food product.
    Type: Grant
    Filed: September 21, 2006
    Date of Patent: August 10, 2010
    Assignee: CH2O Incorporated
    Inventors: Carl E. Iverson, Scott P. Ager
  • Patent number: 7524525
    Abstract: A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potato pieces prior to a frying step. The resultant potato chips, after frying, have a reduced fat content but exhibit otherwise very similar characteristics to a potato chip made by prior art frying methods.
    Type: Grant
    Filed: September 30, 2005
    Date of Patent: April 28, 2009
    Assignee: Sabritas, S. de R.L. de C.V.
    Inventor: Luis Fernando Trejo Copado
  • Patent number: 7521074
    Abstract: The invention relates to a method for producing chewing gum granules. The method comprises at least the steps of feeding a gum composition including at least gum base into an extruder (2), pressurizing the gum composition in the extruder, extruding the gum composition through a die plate (5), and cutting the extruded gum composition in a liquid filled chamber (4) so that the cut gum granules have weights per granule in the range of 0.0001 g to 0.008 g.
    Type: Grant
    Filed: May 6, 2004
    Date of Patent: April 21, 2009
    Assignee: Gumlink A/S
    Inventors: Rikke Mikkelsen, Kaj Hovhave Nielsen, Niels Ravn Schmidt, Per Henrik Ertebjerg Christensen
  • Patent number: 7507429
    Abstract: The present invention relates to methods for reducing microbial contamination on carcass, meat, or meat product; or on surfaces used in processing the carcass, meat, or meat product; employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to carcass, meat, meat product or surface.
    Type: Grant
    Filed: January 9, 2004
    Date of Patent: March 24, 2009
    Assignee: Ecolab Inc.
    Inventors: Victor Fuk-Pong Man, Joshua Paul Magnuson
  • Patent number: 7507427
    Abstract: A coated chewing gum element about 25 to 99.9% by weight of a chewing gum centre having at least one environmentally degradable elastomeric or resinous polymer and about 0.1 to 75% by weight of an outer coating and processes for providing the chewing gum. The outer coating is a hard sugar or sugarless coating, a film coating or a soft coating. The application of an outer coating prevents degradation of the degradable polymers prior to chewing due to physical or chemical effects, thereby improving the shelf life of the environmentally degradable chewing gum. After chewing, the chewing gum will degrade in the environment and can be removed more readily than chewing gum based on non-degradable polymers.
    Type: Grant
    Filed: March 25, 2002
    Date of Patent: March 24, 2009
    Assignee: Gumlink A/S
    Inventors: Lone Andersen, Helle Wittorff, Anette Isaksen
  • Patent number: 7504123
    Abstract: The present invention relates to methods for reducing microbial contamination on poultry, or on surfaces used in processing poultry, employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to poultry or to the surfaces.
    Type: Grant
    Filed: January 9, 2004
    Date of Patent: March 17, 2009
    Assignee: Ecolab Inc.
    Inventors: Victor Fuk-Pong Man, Joshua Paul Magnuson, John D. Hilgren
  • Patent number: 7504122
    Abstract: An object of the present invention is to provide a coated product with increased stiffness to reduce the chipping after manufacturing and several days of storage, and before wrapping. A coated product such as confectioneries such as chewing gum, medicines and medicinal tablets wherein the product is coated with a coating composition comprising hydrogenated indigestible starch syrup as a binding agent.
    Type: Grant
    Filed: February 3, 2005
    Date of Patent: March 17, 2009
    Assignees: Wm. Wrigley Jr. Company, Matsutani Chemical Industries Co., Ltd.
    Inventors: Julius W. Zuehlke, Gordon N. McGrew, Robert J. Yatka, Isao Matsuda, Yasuo Katta
  • Patent number: 7504124
    Abstract: The present invention relates to methods for reducing microbial contamination on carcass, meat, or meat product; or on surfaces used in processing the carcass, meat, or meat product; employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to carcass, meat, meat product or surface.
    Type: Grant
    Filed: January 4, 2005
    Date of Patent: March 17, 2009
    Assignee: Ecolab Inc.
    Inventors: Victor Fuk-Pong Man, Joshua Paul Magnuson
  • Patent number: 7501141
    Abstract: The present invention relates to a process for the preparation of colorant with enhanced color value from commercially available pungent free chilli oleoresin by extracting the pungent free oleoresin with any one of alcoholic solvent, mixture of alcoholic solvents, mixture of alcohol-ketonic solvent or aqueous ketonic solvent, separating the oleoresin layer and the solvent layer, pooling the solvent layer obtained and separating the final oleoresin layer, and distilling the final oleoresin layer to obtain pungent free oleoresin with enhanced color value.
    Type: Grant
    Filed: March 25, 2003
    Date of Patent: March 10, 2009
    Assignee: Council of Scientific and Industrial Research
    Inventors: Jarpla Pura Naik, Sathyagalam Ranganatha Desikacharya Sampathu, Madeneni Madhava-Naidu, Halagur Bogegowda Sowbhagya
  • Patent number: 7501142
    Abstract: A batter slurry, for coating food pieces so as to enhance crispness hold time for extended periods in take-out food conditions, comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Coated food pieces are par-fried and preferably frozen. The frozen pieces, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where such pieces are typically placed into a closed container for home delivery or take out.
    Type: Grant
    Filed: September 15, 2005
    Date of Patent: March 10, 2009
    Assignee: Cavendish Farms Corporation
    Inventor: Alan Thorpe
  • Patent number: 7498051
    Abstract: The present invention relates to methods for reducing microbial contamination on poultry, or on surfaces used in processing poultry, employing compositions including medium chain peroxycarboxylic acid, and to the compositions. The methods include applying a medium chain peroxycarboxylic acid composition to poultry or to the surfaces.
    Type: Grant
    Filed: January 4, 2005
    Date of Patent: March 3, 2009
    Assignee: Ecolab Inc.
    Inventors: Victor Fuk-Pong Man, Joshua Paul Magnuson, John D. Hilgren
  • Patent number: 7494684
    Abstract: The invention relates to a method for the preparation of a stable alkali metal lactate in powder form, the product of said preparation, functional pre-mixes for foodstuff comprising said stable alkali metal lactate powder, and foodstuffs comprising said stable alkali metal lactate powder. In the method according to the invention, a concentrate that contains alkali metal lactate is processed, with cooling, in a mixer/extruder to form a powder of the alkali metal lactate. According to the invention the alkali metal lactates in powder form are stable for at least 48 hours.
    Type: Grant
    Filed: October 8, 2002
    Date of Patent: February 24, 2009
    Assignee: Purac Biochem B.V.
    Inventors: Eloy E Urbano Cruz, Peter Paul Jansen, Bert Theo De Vegt
  • Patent number: 7494677
    Abstract: Coatings containing one or more thermally coagulating proteins (e.g., whey protein) and foodstuffs coated with such coatings are provided. The coatings render foodstuffs less permeable to fat and oil in the frying medium, and thus reduce the amount of fat or oil absorbed by the foodstuff during cooking. The coatings also improve the color, texture and crispiness of the cooked foodstuff. Methods for applying such coatings to obtain the coated foodstuff are also provided.
    Type: Grant
    Filed: October 29, 2004
    Date of Patent: February 24, 2009
    Assignee: Leprino Foods Company
    Inventors: Richard Merrill, David LeMay, Laura E. Colin-Diaz
  • Patent number: 7494676
    Abstract: The present invention relates to a simple and economically attractive process for the pretreatment of vegetable oils which involves (a) enzymatic degumming with commercially available phospholipase A1 from the sources like Aspergillus oryzae microorganism, (b) bleaching of the enzymatically degummed oil using bleaching earth and activated carbon, and (c) dewaxing (in case of rice bran oil) of degummed and bleached oil at lower temperature to obtain oil with less than 5 ppm of residual phosphorus which is amenable for physical refining.
    Type: Grant
    Filed: May 30, 2003
    Date of Patent: February 24, 2009
    Assignee: Council of Scientific and Industrial Research
    Inventors: Pradosh Prasad Chakrabarti, Bhamidipati Venkata Surya Kopeswara Rao, Samir Kumar Roy, Lakshmi Anu Prabhavati Devi Bethala, Prasanna Rani Karna Narayana, Vandana Vemulapalli, Kalyani Chelimi, Gadam Karthika, Vijay Kale, Rachapudi Badari Narayana Prasad
  • Patent number: 7494681
    Abstract: Food compositions comprising 5-80% wt of triglycerides of fatty acids, 2-80% wt of an edible salt, which compositions contain less than 15% moisture, wherein the amount of H3 (triglyceride of 3 saturated fatty acids of 16 or more carbon atoms) and H2U (triglyceride of 2 saturated fatty acids of 16 or more carbon atoms and 1 cis-unsaturated fatty acid) taken together is at least 55% wt based on the total amount of triglycerides.
    Type: Grant
    Filed: October 29, 2003
    Date of Patent: February 24, 2009
    Assignee: Unilever Bestfoods North America, division of Conopco, Inc.
    Inventors: Johannes Cornelis Brug, Eckhard Flöter, Gabriel Lansbergen
  • Patent number: 7488502
    Abstract: A method and system for making processed meat products employing a feed-forward analysis wherein input streams are analyzed and their flow rates are controlled relative to each other. The system incorporates mixing devices in a housing through which the input streams are forced. The mixing devices provide high shear mixing and blending, and in some cases maceration and salt infusion for rapid protein extraction.
    Type: Grant
    Filed: February 18, 2005
    Date of Patent: February 10, 2009
    Assignee: Kraft Foods Global Brands LLC
    Inventors: Paul G. Morin, Michele L. Reeve, Jennifer L. Tomey, Domini T. Malcom, Daniel B. Wilke
  • Patent number: 7485331
    Abstract: Meat such as beef or pork is tenderized by first subjecting it to Hydrodyne treatment, followed by injecting the meat with an aqueous marinade. In this way, the quantity of marinade which is retained in the meat without purge can be increased by 40% to a marinade content of about 14%.
    Type: Grant
    Filed: January 29, 2003
    Date of Patent: February 3, 2009
    Assignee: Hydrodyne Incorporated
    Inventor: John B. Long
  • Patent number: 7482033
    Abstract: Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.
    Type: Grant
    Filed: May 26, 2006
    Date of Patent: January 27, 2009
    Assignee: The Procter & Gamble Company
    Inventors: Maria Dolores Martines-Serna Villagran, David John Beverly, Leonard Williamson
  • Patent number: 7479293
    Abstract: The invention relates to degradable chewing gum bases comprising elastomer, polymer resin, filler and further additives, in which the filler portion is entirely or partially replaced by an photoactive filler.
    Type: Grant
    Filed: July 7, 2005
    Date of Patent: January 20, 2009
    Assignee: Wacker Chemie AG
    Inventors: René Gráwe, Thomas Wimmer
  • Patent number: 7479296
    Abstract: A method of cutting a piece of meat which is initially generally in the shape of a parallelepiped to produce at least one steak portion includes cutting the meat along four generally curved first cut lines extending generally parallel to the grain of the meat to remove four corners of the meat and create a meat portion which is cylindrically shaped. The cylindrically shaped meat portion is cut along each of a plurality of parallel second cut lines each generally perpendicular to the grain of the meat and spaced from each other by a first predetermined distance to create a plurality of disk-like generally cylindrical meat portions each having a thickness corresponding to the first predetermined distance and each having a diameter corresponding to the diameter of the cylindrically shaped meat portion.
    Type: Grant
    Filed: January 14, 2005
    Date of Patent: January 20, 2009
    Assignee: Skippack Creek Corporation
    Inventor: Eugene D. Gagliardi, Jr.