Patents Examined by Carolyn Paden
  • Method of impregnation of food and vitamin C-containing egg and pidan-like egg obtained by this method
    Patent number: 7166314
    Abstract: The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods in contact with the liquid component. The method of impregnation treatment for foods of the present invention enables readily impregnating various kinds of foods with various liquid components or gas components. The invention also provides a vitamin C-containing egg and a pidan-like egg.
    Type: Grant
    Filed: February 27, 2001
    Date of Patent: January 23, 2007
    Assignee: Placeram Co., Ltd.
    Inventors: Munehiko Kuwa, Soichiro Kuwa, Kiyoshi Yamano
  • Ventilated closure strips for use in packaging food products
    Patent number: 7163706
    Abstract: A method of packaging a food product for retail sale includes forming a bag of sheet material and inserting a food product into the bag. The bag includes a ventilated, reclosable closure arranged to secure the bag against loss of bag contents that has first and second bands of fastener elements placed to form the ventilated, reclosable closure along an opening of the bag. The closure allows an amount of air into and out of the bag with the bag in a closed position after the bag has been opened at the opening to access the food product. The first band of fastener elements is an array of male fastener elements with stems extending from a base and heads arranged to engage a field of fibers.
    Type: Grant
    Filed: October 15, 2003
    Date of Patent: January 16, 2007
    Assignee: Velcro Industries B.V.
    Inventors: William H. Shepard, Howard A. Kingsford
  • Acidic oil-in-water type emulsified compositions
    Patent number: 7160569
    Abstract: Provided is an acidic oil-in-water type emulsified composition, containing an oil or fat having a diglyceride content of 30 wt. % or greater an egg yolk, and a water soluble soybean polysaccharide. The acidic oil-in-water type emulsified composition of the present invention is excellent in taste and appearance stability, has resistance against pressure-induced shear stress which occurs upon preparation or use, shows less changes in physical properties, for example, viscosity reduction can be suppressed, and is free from appearance change such as oil/water separation. Thus, it has a stable quality.
    Type: Grant
    Filed: June 30, 2003
    Date of Patent: January 9, 2007
    Assignee: Kao Corporation
    Inventors: Naoto Kudou, Yoshinobu Nakajima, Makoto Satou, Masakatsu Sugiura, Hiroaki Yamaguchi, Tsukasa Miyatani
  • Fat compositions
    Patent number: 7157110
    Abstract: Fat compositions that contain a vegetable oil and a plant-derived wax component are described. Food and cosmetic products containing such fat compositions also are described.
    Type: Grant
    Filed: May 12, 2003
    Date of Patent: January 2, 2007
    Assignee: Cargill, Incorporated
    Inventors: Willie H-T Loh, Linsen Liu, Daniel S. Lampert
  • Seasoning system and method
    Patent number: 7153533
    Abstract: An improved seasoning system 10, 11, 13 uniformly coats a food product with the desired amount of seasoning, with the seasoning rate preferably being controlled as a function of the product volume signals from the sensors 26, 34, 108 and 110. The seasoning system preferably utilizes linear motion conveyors and either a rotating drum 36 or a deflector 98 and a second seasoning unit 112, 114 between linear conveyors 94, 96. Oil may be sprayed onto food products and tumbled in a drum 16 which both rotates and moves in a reciprocating manner with the conveyor tray 14. An improved seasoning tray 123, 144, 148 has a planar floor 122, 138, 162 with an angled discharge edge 124, 137, 182 for uniformly distributing seasoning on the product. The seasoning system minimizes damage to the food product and uniformly coats the product with a desired amount of seasoning.
    Type: Grant
    Filed: July 23, 2002
    Date of Patent: December 26, 2006
    Inventors: David L. Burke, Jonny Fitzgerald, Thomas G. Knodell, Jr., Kenneth C. Petri, P. Blake Svejkovsky, Paul A. Svejkovsky
  • Prepared foods containing triglyceride-recrystallized non-esterified phytosterols
    Patent number: 7144595
    Abstract: A prepared food product for ingestion by mammals is described and methods for preparing such products. The food product includes an oxidation-resistant fat-based composition substantially free of exogenous solubilizing and dispersing agents for phytosterols. The fat-based composition includes between 75% and 98% by weight of at least one triglyceride-based edible oil or fat, and between 2% and 25% by weight of non-esterified phytosterols. Typically, approximately 1.5% by weight of phytosterols remain soluble at room temperature, and between 0.5% and 23.5% by weight are converted to triglyceride-recrystallized phytosterols (TRPs). The fat-based composition which has been partially oxidized in the prepared food by exposure to air (and typically heat), contains a reduced amount of oxidative by-products compared to a similar fat-based composition lacking these non-esterified phytosterols.
    Type: Grant
    Filed: October 1, 2003
    Date of Patent: December 5, 2006
    Assignee: Brandeis University
    Inventors: Daniel Perlman, Kenneth Hayes, Andrzej Pronczuk
  • Oil/fat powder
    Patent number: 7141265
    Abstract: Provided is an oil/fat powder comprising the following Components (A), (B) and (C): (A) 15 to 79.9 wt. % of a glyceride mixture containing 5 to 84.9 wt. % of triglycerides, 0.1 to 5 wt. % of monoglycerides and 15 to 94.9 wt. % of diglycerides, and having, as at least 50 wt. % of all the constitutive fatty acids, unsaturated fatty acids; (B) 20 to 84.9 wt. % of one or at least two powder forming bases selected from carbohydrates, proteins and peptides; (C) 0.1 to 5 wt. % of water. The diglyceride-containing oil/fat powder according to the present invention exhibits good taste, and excellent dispersibility in water and storage stability. Moreover, owing to good handling use and workability when it is added to food, it can be used readily for various forms of foods. Foods containing this oil/fat powder taste good and have good storage stability.
    Type: Grant
    Filed: February 17, 2003
    Date of Patent: November 28, 2006
    Assignee: Kao Corporation
    Inventors: Tadashi Sakuma, Yoshinobu Nakajima, Hiroyuki Yamashita
  • Vegetable oil extraction methods
    Patent number: 7122216
    Abstract: This invention relates to methods for treating oil bearing vegetable material, especially oilseeds. Methods of the invention provide for the isolation of certain components of oil bearing vegetable material, including isoflavones, vegetable oil, and a phosphatide fraction substantially free of flatulence-promoting undigestable oligosaccharides and substantially lacking objectionable taste. Methods of the invention also provide for the production of various protein-containing fractions substantially free of flatulence-promoting undigestable oligosaccharides and substantially lacking objectionable taste.
    Type: Grant
    Filed: June 16, 2003
    Date of Patent: October 17, 2006
    Assignee: I.P. holdings, L.L.C.
    Inventors: Dick Copeland, George L. Hoover, W. Maurice Belcher
  • Edible spread containing a natural fat phase
    Patent number: 7118773
    Abstract: Edible W/O emulsion spread comprising a continuous fat phase which contains a natural structuring hardstock fat, which hardstock fat contains at least 45 wt. % of SOS triglyceride (S is C18-C24 fatty acid residue and 0 is an oleic acid residue). A fat with such composition may be isolated from plants belonging to the genus Allanblackia or the genus Pentadesma.
    Type: Grant
    Filed: November 20, 2001
    Date of Patent: October 10, 2006
    Assignee: Lipton, divison of Conopco, Inc.
    Inventors: Eckhard Floeter, Henricus Arnoldus Hendrickx, Cornelis Willem van Oosten, Cornelis Sjouke Stellema
  • Triglyceride fat
    Patent number: 7108888
    Abstract: Process for the preparation of an edible triglyceride fat which is able to structure a liquid oil which process comprises the steps selecting a triglyceride fat A and a triglyceride fat B, interesterifying a mixture containing fat A and fat B in a ratio chosen from the range 80:20 to 20:80, where fat A is a fat which is natural and which contains at least 35 wt. % of stearic acid residues and less than 5 wt. % residues of polyunsaturated fatty acids and where fat B contains at least 40 wt. % of saturated fatty acid residues with a chain length of 12 or 14 carbon atoms and which process is characterized in that fat A is selected from the group consisting of Allanblackia fat, Pentadesma fat, Kokum fat and Sonchy fat. The resulting fat enables the preparation of a natural fat phase for use in spread manufacture.
    Type: Grant
    Filed: May 21, 2003
    Date of Patent: September 19, 2006
    Assignee: Unilever Bestfoods, North America, division of Conopco, Inc.
    Inventor: Eckhard Floeter
  • Reduced trans fat product
    Patent number: 7105195
    Abstract: The present invention relates to novel uses of cyclodextrins either separately or in combination with beta glucans, to reduce trans fat levels in food products and food intermediates, as well as to enhance the hypocholesterolemic and hypocaloric benefit either individually or synergistically with other components.
    Type: Grant
    Filed: July 25, 2003
    Date of Patent: September 12, 2006
    Assignee: General Mills, Inc.
    Inventors: David W. Plank, Anthony J. Delvecchio
  • Micro-molecular hyper-saturation of conventional cooking oils for high altitude and confined space applications
    Patent number: 7101584
    Abstract: The instant invention is directed toward a process of Micro-Molecular Hyper-Saturation or Microsaturation, which results in transforming common, whole, Essential Fatty Acid (EFA) rich cooking oils into a product exhibiting increased shelf life wile simultaneously eliminating or severely decreasing the need for hydrogenation; and resulting in an end product specific to the extreme operational profile necessary to accommodate unique nutritional requirements. The method of manufacture and product produced thereby relates to the functional molecular engineering of the fatty acid profile of traditional cooking oils to accommodate unique nutritional requirements, to provide a nutritional product capable of supporting individuals working in an extreme operational envelope associated with, e.g.
    Type: Grant
    Filed: May 20, 2003
    Date of Patent: September 5, 2006
    Inventor: Gus Papathanasopoulos
  • Oil/fat composition
    Patent number: 7090886
    Abstract: Abstract Provided is an oil/fat composition comprising 60 to 100 wt. % of a diglyceride wherein the diglyceride has, as the fatty acid constituent thereof, 15 to 90 wt. % of an ? 3-unsaturated fatty acid having less than 20 carbon atoms and a cis ? 3-unsaturated fatty acid/(cis ? 6-unsaturated fatty acid+saturated fatty acid+trans unsaturated fatty acid) at a weight ratio of 1 to 6. The composition is excellent in visceral fat burning property, body fat burning property and stability against autoxidation.
    Type: Grant
    Filed: August 7, 2001
    Date of Patent: August 15, 2006
    Assignee: Kao Corporation
    Inventors: Shin Koike, Takeshi Yasumasu, Tadashi Hase, Takatoshi Murase, Yoshihisa Katsuragi, Akira Takei
  • Mineral fortified water
    Patent number: 7090878
    Abstract: A water composition that is fortified with at least one mineral and has a pH between about 2.5 and 9.5. The water composition has a redox potential that satisfies the following equation: 0?RP?(A?B*pH) wherein RP is the redox potential in millivolts of the mineral-containing water composition, pH is the pH of the mineral-containing water composition, A is 400 and B is 20. The mineral is preferably selected from calcium, iron, zinc, copper, manganese, iodine, magnesium, and mixtures of these. Moreover, the mineral-fortified water composition is preferably substantially free of flavor or sweetener compounds. Even more preferably, the water composition has no metallic taste or after-taste, a Hunter colorimetric “b” reading of less than 5.0, and an NTU turbidity value of less than 5.0.
    Type: Grant
    Filed: September 19, 2002
    Date of Patent: August 15, 2006
    Assignee: The Procter & Gamble Company
    Inventors: Haile Mehansho, Renee Irvine Mellican, Raul Victorino Nunes, Adrian Monsalve Marcano
  • Sprayable cookware release composition with reduced heat induced browning
    Patent number: 7078069
    Abstract: A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A variety of alkali and fatty acids can be used to treat the lecithin, including more than one alkali and more than one fatty acid. Suitable alkali for treating the lecithin include sodium and potassium sorbate, sodium and potassium carbonate, sodium and potassium bicarbonate, sodium and potassium acetate, sodium and potassium hydroxide, and mixtures thereof. Suitable fatty acids for treating the lecithin include oleic acid, linoleic acid, palmitic acid, stearic acid, and mixtures thereof. The cookware release agent and oil are mixed, and the mixture is dispensed from the aerosol container by the propellant.
    Type: Grant
    Filed: April 11, 2005
    Date of Patent: July 18, 2006
    Assignee: ConAgra Grocery Products Company
    Inventor: Linsen Liu
  • Method for making a dual-textured food substrate having large seasoning bits
    Patent number: 7074446
    Abstract: Method for making a dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first texture. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits. A second topping having a second texture is then placed and melted onto the chip. The food ingredient properties are optimized to provide a shelf-stable dual-textured food product.
    Type: Grant
    Filed: January 12, 2004
    Date of Patent: July 11, 2006
    Assignee: Frito-Lay North America, Inc.
    Inventors: Adrianna Ashley Heywood, K. Michael King, Richard Todd Smith, Heather Ann Longo
  • Method for adhering large seasoning bits to a food substrate
    Patent number: 7074445
    Abstract: A method for adhering large three-dimensional seasoning bits to a snack food base whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits.
    Type: Grant
    Filed: October 30, 2003
    Date of Patent: July 11, 2006
    Assignee: Frito-Lay North America, Inc.
    Inventors: Keith Alan Barber, Adrianna Ashley Heywood, K. Michael King, Stephen Louis Rice, Richard James Ruegg
  • Powdered adhesive for foods
    Patent number: 7070822
    Abstract: The present invention is directed toward a free flowing powdered blend of a polysaccharide and a crystalline polyol for use as an edible adhesive for particulate materials such as seasonings and flavorings. The powdered adhesive blend can easily be mixed with seasonings or flavorings and will melt during a heating process to a sticky viscose liquid capable of adhering seasoning particles to the food substrate. The blends of the present invention have the benefits of being easy to prepare, use and store as they will stay a free flowing powder under most ambient conditions.
    Type: Grant
    Filed: December 20, 2002
    Date of Patent: July 4, 2006
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: Yong-Cheng Shi, Yayun Liu, Robert L. Billmers, Russell Stoop, David Huang
  • Oil or fat composition
    Patent number: 7060316
    Abstract: An oil or fat composition containing 15 wt % or more of diglyceride (component (A)) and 70 ppm or more, on the basis of the diglyceride, of an organic carboxylic acid (Component (B)).
    Type: Grant
    Filed: April 12, 2002
    Date of Patent: June 13, 2006
    Assignee: Kao Corporation
    Inventors: Hideaki Sakai, Masahiro Katada, Minoru Ishibashi
  • Stable oil in water emulsion
    Patent number: 7052729
    Abstract: The invention relates to a method of preparing stable oil in water emulsions wherein a ferulyolated compound is at least partly oxidized during or after formation of the oil in water emulsion.
    Type: Grant
    Filed: June 10, 2003
    Date of Patent: May 30, 2006
    Assignee: Conopco, Inc.
    Inventors: Willem Antheunisse, Elisabeth Cornelia Bouwens, Yvonne Evelien Bruggeman