Patents Examined by Arthur L. Corbin
  • Chewing gum formulation and method of making the same
    Patent number: 7208186
    Abstract: The present invention involves a novel chewing gum formulation and a method of making the same. The chewing gum formulation is used to form a final chewing gum composition which contains an active ingredient which is released from the chewing gum as the gum is masticated in the mouth of the user. The chewing gum made from the chewing gum composition of the present invention is initially a compressed body, such as a tablet, which quickly dissociates into a multiplicity of small pieces upon initial chewing followed by a reformation of the pieces into a coherent mass of chewing gum after a few seconds of chewing. Both the chewing gum formulation and the chewing gum composition are in the form of a free-flowing particulate which is capable of being directly compressed at high speed by a standard tableting machine into chewing gum tablets.
    Type: Grant
    Filed: April 24, 2003
    Date of Patent: April 24, 2007
    Assignee: SPI Pharma, Inc.
    Inventors: Gary T. Norman, Arun F. Amin
  • Confectionery product having an enhanced cooling effect and method of making
    Patent number: 7208185
    Abstract: The invention relates to a novel confectionery product comprising a casing of a protective confectionery material and a filling enclosed within the casing, wherein the casing is configured to enable the filling to be released without the casing having to be substantially dissolved and; wherein the filling includes a major amount of monosaccharide polyol in a crystalline anhydrous powder form chosen among polyols having a cooling effect. Preferably, the filling represents 6 to 40% by weight of the product and includes xylitol, erythritol, sorbitol or a combination thereof.
    Type: Grant
    Filed: October 25, 2002
    Date of Patent: April 24, 2007
    Assignee: Nestec S.A.
    Inventor: Vincent Rivier
  • Method for producing meat products and processed meat products coated with curdlan gel film
    Patent number: 7201932
    Abstract: A meat product or a processed meat product coated with a film of curdlan gel is prepared.
    Type: Grant
    Filed: July 15, 2003
    Date of Patent: April 10, 2007
    Assignees: Organo Corporation, Takeda-Kirin Foods Corporation
    Inventors: Satoshi Toyoda, Masahiro Kimura
  • Method for preparation of a confectionery product
    Patent number: 7198812
    Abstract: The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no lactose crystals which may be detected by the consumer, the milk protein content is 6 to 20 wt. %, the fat-free milk dry mass is in the range of 16 to 55 wt. % and the denaturation level of the milk protein is ?20%.
    Type: Grant
    Filed: August 7, 2002
    Date of Patent: April 3, 2007
    Inventors: Ubaldo Lo Forte, Salvatore Venneri
  • Prilling method
    Patent number: 7175684
    Abstract: A prilling method comprising the steps of: providing a molten first component, mixing at least a second component with the molten first component, reacting the components to form a shear-thinnable mixture; and prilling the shear-thinnable mixture wherein the prilling comprises mechanically agitating in the prill head to shear thin the shear-thinnable mixture sufficiently to permit prilling. The inventive method can be used to produce fertilizer product comprising ammonium sulfate nitrate.
    Type: Grant
    Filed: December 21, 1999
    Date of Patent: February 13, 2007
    Inventors: James A. Kweeder, Arthur Ray Shirley, Jr., Keith D. Cochran, Timothy G. Holt
  • Food packaging for microwave pressure cooking and method of using same
    Patent number: 7172780
    Abstract: The food packaging is utilized for pressure cooking of food in a microwave with a pressure relief valve being attached to a top wall of the packaging with the relief valve also providing an access opening into the packaging for addition of liquids and other ingredients prior to cooking.
    Type: Grant
    Filed: October 11, 2002
    Date of Patent: February 6, 2007
    Assignee: The Vivian A. Skaife Trust, c/o Margaret Skaife, Trustee
    Inventor: William A. Skaife
  • Method for preparing brewers wort
    Patent number: 7172775
    Abstract: A method for predicting late fermentation production of diacetyl in a brewing process comprises determining the ratio of FAN (free amino nitrogen content) to sugar (fermentable) to specific gravity in an initial wort composition. In addition there is provided a process for preventing incipient late fermentation production of diacetyl in a brewing process, comprising measuring and variously adjusting the initial FAN, sugar and specific gravity of the wort such that the ratio [ f . sugar ? ( g / L ) ] initial [ FAN ? ( g / L ) ] initial ? [ Gravity ? ( °P ) ] initial , for the adjusted wort has a value of 37 or less.
    Type: Grant
    Filed: October 15, 2002
    Date of Patent: February 6, 2007
    Assignee: Labatt Brewing Company Limited
    Inventors: Erin Ellice Petersen, Argyrios Margaritis, Robert Joseph Stewart, Phyllis Heather Pilkington, Michael J. McGarrity, Normand Anthony Mensour, Clemens Forster, Jadwiga A. Sobczak
  • Mold inhibitor having reduced corrosiveness
    Patent number: 7169424
    Abstract: A mold inhibitor is described which is a combination of a salt of propionic acid and an essential oil. The essential oil is selected from the group that includes but is not limited to cinnamon oil, eucalyptus oil, lemongrass oil, palmrosa oil, rosemary oil, sage oil, cassia oil, and thyme oil. The essential oil of cinnamon bark (Cinnamomum zeylanicum) has a synergistic effect with propionic acid in mold inhibition. The new mold inhibitors have improved efficacy, are less corrosive and are cost effective.
    Type: Grant
    Filed: December 16, 2003
    Date of Patent: January 30, 2007
    Assignee: Kemin Industries, Inc.
    Inventors: Jesuadimai Ignatius Xavier Antony, Goh Swee Keng, Hai Meng Tan
  • Packaging system to provide fresh packed coffee
    Patent number: 7169419
    Abstract: A packaging system useful for roast and ground coffee, having a container with a closed bottom, an open top, and a body enclosing a perimeter between the bottom and the top. An annular protuberance is disposed upon the body and is continuously disposed around the perimeter of the body proximate to the top. The protuberance forms a surface external to the body. The surface is substantially perpendicular to the longitudinal axis of the container. A flexible closure is removeably attached and sealed to the protuberance so that the closure seals the interior volume of the container.
    Type: Grant
    Filed: December 2, 2003
    Date of Patent: January 30, 2007
    Assignee: The Procter and Gamble Company
    Inventors: David Andrew Dalton, Kerry Lloyd Weaver, Thomas James Manske, Jr.
  • Method of making processed meat products
    Patent number: 7169421
    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: August 20, 2003
    Date of Patent: January 30, 2007
    Assignee: Kraft Foods Holdings, Inc.
    Inventors: Jennifer L. Tomey, Donald Edward Lucke, Paul Gerard Morin, Michelle L. Reeve, Daniel Brent Wilke
  • Packaging system to provide fresh packed coffee
    Patent number: 7169418
    Abstract: A fresh packaging system for roast and ground coffee having a top load capacity of at least about 16 pounds (7.3 Kg) comprising a container with a closed bottom, an open top, and a body enclosing a perimeter between the bottom and the top. A protuberance is continuously disposed around the perimeter of the body proximate to the top and forms a ridge external to the body. A flexible closure is removeably attached and sealed to the protuberance so that the closure seals the interior volume of the container. The container bottom and container body are constructed from a material having a tensile modulus number ranging from at least about 35,000 to at least about 650,000 pounds per square inch (at least about 2,381 to at least about 44,230 atm).
    Type: Grant
    Filed: May 24, 2002
    Date of Patent: January 30, 2007
    Assignee: The Procter and Gamble Company
    Inventors: David Andrew Dalton, James David Smith, James Lee Bono, Sameer Mungur, Douglas Bruce Zeik, Aisha Barry, Jennifer Ruth Ralston Floyd
  • Process for production of raw cured meat products
    Patent number: 7169435
    Abstract: For process for production of raw ham a deboned ham is weighed and preferably its pH-value is determined. The hams are individually introduced into shaping containers having watertight walls, wherein they are salted with a salt amount, which is calculated based upon the weight and preferably the pH-value. The shaping containers are stacked, so that the ham is shaped under pressure in these shaping containers, wherein they are held in the brine filled shaping containers with exclusion of air.
    Type: Grant
    Filed: March 31, 2003
    Date of Patent: January 30, 2007
    Assignee: Hans Adler OHG
    Inventors: Peter Adler, Klaus Josef Hoegg
  • Manufacture of granola and snack-food products
    Patent number: 7169422
    Abstract: A method for making a granola or snack-food product comprises (a) mixing ingredients for said granola or snack-food product with liquid binder to obtain a formable mixture, wherein the mixing is carried out at elevated temperature and the binder is liquid at elevated temperature and the binder sets when cooled to room temperature; (b) forming the mixture into product precursor, wherein the forming is carried out at elevated temperature and whilst the binder is still liquid; and (c) cooling the precursor to set the binder, thereby obtaining the snack-food product. Apparatus for making the product is also described as is the product obtained thereby.
    Type: Grant
    Filed: January 11, 2002
    Date of Patent: January 30, 2007
    Assignee: The Quaker Oats Company
    Inventors: Gurbe Jelle Mesu, Jacobus Boot
  • Coated chewing gum product and method of making
    Patent number: 7163705
    Abstract: A method for producing a coated chewing gum product with accelerated absorption of medicaments through oral mucosa, as well as the chewing gum product so produced, is obtained by using a xylitol or sorbitol coating, or by adding a water-soluble alkaline material, such as a bicarbonate salt, to the chewing gum center, a coating on the center, or both. Coatings made with sorbitol or xylitol or gum centers that include sodium bicarbonate are particularly preferred.
    Type: Grant
    Filed: December 17, 2001
    Date of Patent: January 16, 2007
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Sonya S. Johnson, David G. Barkalow, Michael J. Greenberg, Gloria T. Sheldon
  • Food product and process for reducing oil and fat content in cooked food
    Patent number: 7163707
    Abstract: A process for cooking a food in oil and/or fat is provided. A dry protein mixture, a dry alkaline protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein is added to a food prior to cooking. The dry protein mixture, dry alkaline protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
    Type: Grant
    Filed: November 18, 2004
    Date of Patent: January 16, 2007
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D. Kelleher, Peter G. Williamson
  • Method for making a triangularly-shaped, baked dough product
    Patent number: 7160568
    Abstract: Confectionery, such as a tart and pie, is sequentially made. A generally rectangular mold is filled with food dough. The food dough is baked and taken out of the mold. The food dough is cut and divided in a zigzag pattern into generally triangularly-shaped food dough, so that a tart or a pie is made.
    Type: Grant
    Filed: November 13, 2001
    Date of Patent: January 9, 2007
    Assignee: Rheon Automatic Machinery Co., Ltd.
    Inventors: Toshimitsu Morito, Yoshitaka Sakai
  • Process for retaining moisture in cooked food with a peptide
    Patent number: 7160567
    Abstract: A peptide composition derived from a protein composition when added to uncooked food effects moisture retention during cooking of the food. The peptide composition is derived from a dry protein mixture or an aqueous acidic protein solution which, in turn, is derived from animal muscle tissue. The peptide composition is added to uncooked poultry, meat or fish prior to cooking. The dry protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres.
    Type: Grant
    Filed: October 29, 2004
    Date of Patent: January 9, 2007
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D. Kelleher, Peter G. Williamson
  • Method for preparing beer
    Patent number: 7160563
    Abstract: A method of preparing beer from beer wort including adding amidated pectin to the wort or beer to inhibit coagulation and precipitation of proteins and to obtain a haze in the beer.
    Type: Grant
    Filed: October 31, 1996
    Date of Patent: January 9, 2007
    Assignee: Interbrew
    Inventors: Philippe Malcorps, Stephane Dupire, Erik Van Den Eynde
  • Method for preparation of a food sauce
    Patent number: 7153536
    Abstract: A method for preparation of a food sauce having a fresh fruit suspension. The method disclosed by the invention involves manipulating the pre-gel of a low methoxyl pectin by various processing steps and ingredient additions. The end product provides a sauce having a fresh fruit flavor with a unique texture and mouth feel.
    Type: Grant
    Filed: September 11, 2003
    Date of Patent: December 26, 2006
    Assignee: Welch Foods Inc., A Cooperative
    Inventors: Barbara Ann Kuhns, Colin Brian Pace
  • Method for producing a composite dough-based product
    Patent number: 7147881
    Abstract: A method for making a composite dough by preparing a wheat dough by mixing wheat flour, fat and water in a manner effective to form an homogeneous and cohesive gluten structure followed by sheeting the dough into a sheet; separately preparing a non-wheat dough by mixing a non-wheat flour and water to form a homogeneous mass of dough that is sufficiently cohesive to be subsequently handled; assembling the wheat dough with the non-wheat dough; and laminating the wheat and non-wheat doughs to form a composite dough.
    Type: Grant
    Filed: April 17, 2003
    Date of Patent: December 12, 2006
    Assignee: Nestec S.A.
    Inventors: Erik Hedemann Andersen, Anders Ekberg, Luis Roberto King