Patents Examined by Carolyn Paden
  • Method for producing hard butter composition
    Patent number: 8496986
    Abstract: Disclosed is a method whereby, in producing a hard butter composition being rich in SUS (2-unsaturated-1,3-disaturated triglyceride) via ester exchange by a 1,3-specific lipase, the production can be more conveniently or more efficiently carried out. In producing a hard butter composition being rich in SUS (2-unsaturated-1,3-disaturated triglyceride) via ester exchange by a 1,3-specific lipase, a low-melting point fraction of allanblackia fat is used as the main starting material, saturated fatty acids are selectively introduced into the 1- and 3-positions of the fat, and then fractionation is optionally conducted to thereby give an SUS-rich fraction.
    Type: Grant
    Filed: March 23, 2010
    Date of Patent: July 30, 2013
    Assignee: Fuji Oil Company Limited
    Inventors: Nobuo Sagi, Kazuhisa Yamada, Haruyasu Kida
  • Trans fat free plastic composition for bakery products
    Patent number: 8496987
    Abstract: A stable trans fat free emulsifier composition is provided that may have other functional ingredients incorporated to form a base for a flour-based dough preparation to hold the ingredients together. A glyceride emulsifier is heated above its melting point and blended with a non-hydrogenated vegetable oil, or a quantity of glyceride emulsifier is blended with non-hydrogenated vegetable oil and the mixture then heated to a temperature above its melting point. The ratio of emulsifier to vegetable oil is selected to cause the composition, upon cooling, to form a solid plastic mass. The hardness value of the plastic mass is within a range especially applicable to bakery dough applications.
    Type: Grant
    Filed: April 13, 2006
    Date of Patent: July 30, 2013
    Assignee: Caravan Ingredients Inc.
    Inventors: Weizhu Yu, Richard B. Jackson
  • Food supplement containing fish oil
    Patent number: 8491953
    Abstract: A food supplement containing fish oil is disclosed having a stable fish oil emulsion for production of a stable, healthy and user-friendly product.
    Type: Grant
    Filed: October 21, 2005
    Date of Patent: July 23, 2013
    Assignee: Smartfish AS
    Inventors: Janne Sande Mathisen, Henrik Mathisen
  • Cooking oil antioxidant composition, method of preparation and use
    Patent number: 8491951
    Abstract: Frying processes utilizing cooking oil at elevated temperatures can cause various degradation effects in the oil including oxidation, hydrolysis and/or polymerization. In the absence of additives to protect the oil, the nutritional profile and cooking performance of degraded oil diminishes the quality of food cooked therein. The disclosed methods and compositions provide beneficial and cost effective improvements in the cooking performance of oil used at elevated temperatures, for example, in food frying equipment.
    Type: Grant
    Filed: September 3, 2009
    Date of Patent: July 23, 2013
    Assignee: Oil Process Systems, Inc.
    Inventors: Bernard Friedman, Barbara A. Bielska
  • Structured lipid compositions
    Patent number: 8486478
    Abstract: Lipid compositions are provided exhibiting the functionality of a typical shortening or filler fat, but are achieved with reduced and essentially zero trans-unsaturated fatty acids and that deliver reduced caloric content. By one approach, the functional lipid compositions include a blend of a matrix building ingredient, which is preferably a structured glycerol ester, and an edible liquid oil diluent in ratios such that the lipid composition exhibits the functionality of the traditional shortening or filler fat.
    Type: Grant
    Filed: November 8, 2007
    Date of Patent: July 16, 2013
    Assignee: International Great Brands LLC
    Inventors: Lawrence Paul Klemann, Robert C. Dinwoodie
  • Shortening compositions and methods of making and using the same
    Patent number: 8486479
    Abstract: Described herein are shortening compositions having reduced levels of saturated and trans fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. Also provided are methods of preparing such compositions and use thereof.
    Type: Grant
    Filed: March 25, 2011
    Date of Patent: July 16, 2013
    Assignee: Bunge Oils, Inc.
    Inventors: Neil Wallace Higgins, Roger L. Daniels
  • Food emulsion
    Patent number: 8475865
    Abstract: Aspects of the invention relate to a food emulsion, such as a water-in-oil emulsion. In some aspects the fat phase of the emulsion has a first fat and a second fat, where the melting point of the second fat is lower than that of the first fat. The first fat can exist in several crystal forms, but is present in the emulsion substantially in a single crystal form. The emulsion may be useful as a filling for confectionery compositions. Other aspects relate to confectionery compositions incorporating the emulsions, and to methods of making the emulsions.
    Type: Grant
    Filed: January 19, 2009
    Date of Patent: July 2, 2013
    Assignee: Cadbury Holdings Limited
    Inventors: Carole Jean Elleman, Emilien Louis Joseph Esteve
  • Delta-9 fatty acid elongase genes and their use in making polyunsaturated fatty acids
    Patent number: 8465787
    Abstract: Isolated nucleic acid fragments and recombinant constructs comprising such fragments encoding novel delta-9 elongases along with a method of making long-chain polyunsaturated fatty acids (PUFAs) using these delta-9 elongases in plants.
    Type: Grant
    Filed: March 23, 2012
    Date of Patent: June 18, 2013
    Assignee: E. I. du Pont de Nemours and Company
    Inventors: Brian McGonigle, Anthony J. Kinney, Howard Glenn Damude
  • Non caloric frozen carbonated beverage
    Patent number: 8465786
    Abstract: The present invention is a non-caloric or reduced calorie frozen carbonated beverage and a method of making it. The freezing point of a diet beverage syrup is reduced through the use of a freezing point depressant, particularly a Sugar MNS which is used to replace a portion of the known high-potency non-caloric sweetener. The preferred Sugar MNS for use in the beverage and method of the present invention is erythritol.
    Type: Grant
    Filed: April 20, 2001
    Date of Patent: June 18, 2013
    Assignee: The Coca-Cola Company
    Inventors: Grant E. DuBois, James M. Shepherd, Sandra C. Ryan
  • Process for making red or purple cocoa material
    Patent number: 8460739
    Abstract: The invention relates to acidified cocoa nibs, wherein the nibs comprise at least 20 mg/g of polyphenols, preferably more than 30 mg/g of polyphenols, most preferably from 40 to 60 mg/g of polyphenols, cocoa refiner or expeller flakes, liquor, cakes, and cocoa powder obtainable from the nibs and a process for producing cocoa-derived material, comprising the steps of: (i) treating cocoa nibs obtained from beans or seeds which have a higher polyphenol content than fermented cocoa beans with an acid; and (ii) optionally drying the nibs.
    Type: Grant
    Filed: June 25, 2009
    Date of Patent: June 11, 2013
    Assignee: Barry Callebaut AG
    Inventors: Arnaud Dumarche, Philippe Troplin, Herwig Bernaert, Paul Lechevalier, Herve Beerens, Alex Landuyt
  • Liquid crystalline phytosterol-glycerine complex for enhanced bioavailability and water dispersal
    Patent number: 8460738
    Abstract: Edible phytosterol-containing compositions include molecular complexes of non-esterified phytosterols (P) and glycerine (G) in the form of liquid crystalline microparticles. Addition of an emulsifier (M) such as a monoglyceride or a modified lecithin, and optionally an ionic surfactant, to the complex facilitates its dispersal in an aqueous medium. A composition containing either the binary PG or ternary PGM molecular complexes can be formulated as a beverage, food product, or nutritional supplement. When administered to a human subject, the complexes sequester cholesterol in the gastrointestinal tract and reduce LDL cholesterol and total plasma cholesterol levels.
    Type: Grant
    Filed: May 4, 2012
    Date of Patent: June 11, 2013
    Assignee: Brandeis University
    Inventor: Daniel Perlman
  • Liquid and stable olein fractions
    Patent number: 8460736
    Abstract: The present invention relates to a stable and liquid olein fraction wherein less than 8.6% of the TAG species of said olein fraction have the general formula SMS and at least 26% of TAG species of said olein fraction have the general formula SMM, wherein S represents a saturated fatty acid and M represents a monoenoic fatty acid, which olein fraction is obtainable by fractionation of a high oleic high saturated sunflower oil; and collecting the liquid fraction. The invention further relates to a method for preparation of a stable and liquid olein fraction by low temperature fractionation of a high oleic, high saturated sunflower oil.
    Type: Grant
    Filed: July 13, 2007
    Date of Patent: June 11, 2013
    Assignee: Consejo Superior de Investigaciones Cientificas
    Inventors: Joaquin Jesus Salas Liñan, Enrique Martinez-Force, Rafael Garcés Mancheño
  • Edible products with low content of saturated and trans unsaturated fats
    Patent number: 8460737
    Abstract: The present invention relates to a structured, fat continuous edible product, wherein the edible product contains, expressed on total product basis, a) less than 30 wt. % of saturated fatty acids, b) between 20 and 100 wt. % of a triglyceride composition c) between 0 and 80 wt % of a filler material d) less than 15 wt. % of water wherein the triglyceride composition contains with respect to the weight of the triglyceride composition e) less than 45 wt. % of saturated fatty acids, f) less than 10 wt. % of trans unsaturated fatty acids g) at least 8 wt. % of SUS triglycerides, wherein S is a C16-18 saturated fatty acid, U is unsaturated fatty acid having at least 18 C atoms, h) less than 15 wt. % of S3, i) at least 90 wt. % of C8-18 fatty acids, j) at least 75 wt. % of C18 fatty acids including saturated and unsaturated fatty acids, k) has an SFC at 20° C. of between 5 and 50%.
    Type: Grant
    Filed: November 21, 2006
    Date of Patent: June 11, 2013
    Assignee: Fuji Oil Company, Limited
    Inventors: Bernard Cleenewerck, Toshio Ushioda
  • Plant seed oil
    Patent number: 8455035
    Abstract: The invention relates to a plant seed oil, comprising arachidonic acid comprising approximately 7 to approximately 26 percent by weight of the total fatty acid content, the ratio of the percentages by weight of arachidonic acid to gamma-linolenic acid being approximately 1:1 to approximately 5:1 and the ratio of the percentages by weight of arachidonic acid to dihomo-gamma-linolenic acid being approximately 1:1 to approximately 5:1. The invention additionally relates to processes for the production of this plant seed oil and formulations and uses of the plant seed oil. In particular, the invention also makes available foodstuffs and baby food that contain the plant seed oil mentioned.
    Type: Grant
    Filed: April 23, 2009
    Date of Patent: June 4, 2013
    Assignee: BASF Plant Science GmbH
    Inventors: Dietrich Rein, Toralf Senger, Jörg Bauer
  • Beverage compositions having low levels of preservative with enhanced microbial stability
    Patent number: 8455031
    Abstract: The present disclosure relates to beverage compositions comprising low levels of preservative, without the need for hot or aseptic packing. In particular, the present invention relates to beverage compositions comprising: (a) from about 20 ppm to about 50 ppm of a preservative selected from the group consisting of sorbic acid, alkali metal salts thereof and mixtures thereof; (b) from about 300 ppm to about 1500 ppm of a polyphosphate having the structure; where n averages from about 13 to about 35 and each M is independently selected from the group consisting of sodium and potassium; and (c) water; wherein the beverage composition has a pH of front about 2 to about 5 and a total hardness of from 60 to about 300.
    Type: Grant
    Filed: August 14, 2012
    Date of Patent: June 4, 2013
    Assignee: The Procter & Gamble Company
    Inventors: Thomas Ray Graumlich, Robert Joseph Schaar, Joseph John Buechel, Galen Edward Downton, John William Wegman
  • Methods for making nutritional compositions comprising curcuminoids
    Patent number: 8440245
    Abstract: Disclosed are nutritional compositions and methods for preparing the compositions, comprising fat, protein, and carbohydrate, including a combination of curcumin, demethoxycurcumin, and bisdemethoxycurcumin, which combination is solubilized in a polar oil having an HLB value of from about 0.7 to about 14 wherein the weight ratio of the bisdemethoxycurcumin to the curcumin is from about 1:1 to about 1:7 and the weight ratio of the bisdemethoxycurcumin to the demethoxycurcumin is from about 1:1 to about 1:2.5. The composition provides a selected ratio of curcuminoids having improved biological activity, bioavailability, and reduced color impact.
    Type: Grant
    Filed: March 26, 2010
    Date of Patent: May 14, 2013
    Assignee: Abbott Laboratories
    Inventors: Paul W. Johns, Terrence B. Mazer
  • Reduced sugar citrus juice beverage
    Patent number: 8440248
    Abstract: Citrus juice beverage products and their method of production are formulated to reduce the sugar content of the beverage while the beverage products have sensory, taste, mouth feel and texture characteristics that mimic those of whole citrus juice. Orange juice beverage products are especially preferred. The beverage products have a relatively low Brix, on the order of between about 7 and about 8 Brix. Also included in the beverage products is a sweetener which does not add a significant caloric load to the beverage product. A sinking pulp added to the beverage product in an amount to achieve texture and other sensory characteristics of a whole juice.
    Type: Grant
    Filed: July 3, 2008
    Date of Patent: May 14, 2013
    Assignee: Tropicana Products, Inc.
    Inventors: Therese Cetrulo, Osvaldo Chu, Richard N. McArdle, Renee Mellican, Keith Seaman
  • Fat crystallization accelerator
    Patent number: 8440250
    Abstract: Provided is a crystallization accelerator capable of accelerating fat crystallization a short time during a production step of a product of margarine, shortening, chocolate, or hard butter to be used for confectionery production or bread production. A phenomenon that sorbitan fatty acid ester having an esterification ratio of from 28 to 60% and a sorbitol-type content of from 20 to 40% exhibits a remarkable effect on acceleration of fat crystallization in a short time was found, and thus, the invention was completed.
    Type: Grant
    Filed: January 26, 2009
    Date of Patent: May 14, 2013
    Assignee: Fuji Oil Company, Limited
    Inventors: Mikio Nakano, Shigemi Uesugi, Shinya Yamane
  • Shortening particle compositions and dough products made therefrom
    Patent number: 8435592
    Abstract: The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
    Type: Grant
    Filed: September 13, 2010
    Date of Patent: May 7, 2013
    Assignee: General Mills, Inc.
    Inventors: Braden J. Erickson, Jon D. Seibold, Alan A. Oppenheimer
  • Shortenings and methods of making and using thereof
    Patent number: 8431177
    Abstract: Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or more structural enhancers in a vegetable oil followed by processing and tempering the admixture. The shortenings can be used to produce food products with reduced saturated fats and increased hardness as well as minimal trans fats.
    Type: Grant
    Filed: August 4, 2008
    Date of Patent: April 30, 2013
    Assignees: Bunge Oils, Inc., The Governors of the University of Alberta c/o Tec Edmonton
    Inventors: Suresh S. Narine, Kerry Lyn Humphrey, Frank R. Kincs