Patents Examined by D. Lawrence Tarazano
  • Patent number: 10716313
    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: April 23, 2013
    Date of Patent: July 21, 2020
    Assignee: CHR. HANSEN A/S
    Inventors: Eric Johansen, Kim Ib Soerensen, Annette Kibenich
  • Patent number: 10667538
    Abstract: Methods of making a powdered dairy composition are disclosed. The methods may include the steps of adding a sequestrant for calcium and rennet to a milk composition to make treated milk, and forming the treated milk into a milk powder. Powdered non-fat dry milk products are also disclosed. The products may include one or more milk proteins that have been enzymatically altered by chymosin, where the chymosin altered proteins are not coagulated. The products may also include one or more sequestants to bind calcium ions in the powdered product.
    Type: Grant
    Filed: November 7, 2007
    Date of Patent: June 2, 2020
    Assignee: Leprino Foods Company
    Inventor: Richard K. Merrill
  • Patent number: 10638775
    Abstract: The present invention concerns methods of isolating milk proteins. Methods of the invention include charged ultrafiltration processes that use variations in pH to further separate protein species.
    Type: Grant
    Filed: August 3, 2018
    Date of Patent: May 5, 2020
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: Mark R. Etzel, Thatcher Root, Abhiram Arunkumar, Seyhun Gemili
  • Patent number: 10575548
    Abstract: Disclosed are methods and systems for continuously coating food pieces. The methods include a steps of directing and uncoated food stream through an enrober to apply a first coating to at least a portion of a surface of each food piece to form a coated stream and continuously redirecting a portion of the coated stream back through the enrober along with the stream of uncoated food pieces to apply at least one additional coating to the portion of the coated stream.
    Type: Grant
    Filed: November 11, 2014
    Date of Patent: March 3, 2020
    Assignee: General Mills, Inc.
    Inventors: Daniel R. Green, Jekaterina Severova-Epp, Thomas M. Jarl
  • Patent number: 10531681
    Abstract: Heat-triggered colorants for altering the color of a food, methods for changing the color of a food using heat-triggered colorants, and methods for making heat-triggered colorants for food. The heat-triggered colorants may comprise a mixture comprising a carrier having a melting point and a GRAS (Generally Recognized as Safe) first food colorant having a color, and a coating encapsulating the mixture and masking the color of the first food colorant. When the heat-triggered colorant is exposed to a temperature greater than the melting point of the carrier, the carrier melts and releases the first food colorant, thereby unmasking the color of the first food colorant.
    Type: Grant
    Filed: April 24, 2009
    Date of Patent: January 14, 2020
    Assignee: Sensient Colors LLC
    Inventors: Karen Brimmer, Danny Thomas Lauff, Olaf C. Moberg, Christopher J. Rueb, William A. Hendrickson
  • Patent number: 10517311
    Abstract: The present invention relates to a method for promoting natural tastes and flavors in milk-based products, to a method for manufacturing such milk products and to the products thus made or obtainable by the method.
    Type: Grant
    Filed: October 23, 2007
    Date of Patent: December 31, 2019
    Assignee: Societe des Produits Nestle S.A.
    Inventor: Marcel Braun
  • Patent number: 10433562
    Abstract: Methods of making dough pieces that can be baked to form baked bread articles having a reduced number of voids in the crumb are provided.
    Type: Grant
    Filed: March 30, 2011
    Date of Patent: October 8, 2019
    Assignee: General Mills, Inc.
    Inventors: Joseph B. Moidl, Frank Konkle, David A. Gale, Vince S. Pestritto
  • Patent number: 10390577
    Abstract: An apparatus comprises a wire mesh that is shaped according to an artificial foliage pattern. The wire mesh is coated with a coating to match a characteristic of the artificial foliage pattern. The coating fills in spaces between the wire mesh to produce a translucent structure in the spaces that filters light. The mesh size, mesh materials, and the type of coating, e.g., type of paint, are selected so that the coating fills in the spaces to produce a translucent structure that is thin yet strong. The thin translucent structure allows light to filter through in a natural manner. A process performs the shaping and coating of the wire mesh.
    Type: Grant
    Filed: January 13, 2015
    Date of Patent: August 27, 2019
    Assignee: Disney Enterprises, Inc.
    Inventors: Zsolt Hormay, Steven Porter
  • Patent number: 10264809
    Abstract: The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.
    Type: Grant
    Filed: January 28, 2014
    Date of Patent: April 23, 2019
    Assignee: CORBION BIOTECH, INC.
    Inventors: Leslie Norris, John Piechocki, Enrique Baliu, Ruchir Desai, Marie Le Ruyet, Samuel Patinier, Damien Passé, Amandine Druon
  • Patent number: 10206409
    Abstract: The present invention comprises a freeze-dried, aerated dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using and making thereof.
    Type: Grant
    Filed: June 10, 2009
    Date of Patent: February 19, 2019
    Assignee: Nestec S. A.
    Inventors: Scott Peterson, Frank Welch, Thomas Burkholder, Norman Jager, Giovanna Aleman
  • Patent number: 10194679
    Abstract: Processes for the continuous production of fermented, trehalulose-containing beverages, in particular ready-to-drink beverages or beverage concentrates.
    Type: Grant
    Filed: January 21, 2009
    Date of Patent: February 5, 2019
    Assignee: SUDZUCKER AKTIENGESELLSCHAFT
    Inventors: Jörg Kowalczyk, Stephan Hausmanns
  • Patent number: 10188129
    Abstract: An edible composition comprising starch and cellulose ether particles, wherein at least 10 volume percent of the cellulose ether particles have a particle length LEFI of less than 40 micrometers, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.
    Type: Grant
    Filed: September 23, 2013
    Date of Patent: January 29, 2019
    Assignee: DOW GLOBAL TECHNOLOGIES LLC
    Inventors: Robert B. Fletcher, Jing Guo, Jorg Theuerkauf, Sjoerd A. De Vries
  • Patent number: 10159261
    Abstract: Freeze-dried, aerated yogurt products that include dairy or dairy-substitute compositions and an emulsifier are disclosed, along with methods of producing and using same.
    Type: Grant
    Filed: March 11, 2016
    Date of Patent: December 25, 2018
    Assignee: Nestec S. A.
    Inventors: Scott Peterson, Frank Welch, Thomas Burkholder, Norman Jager, Giovanna Alemán
  • Patent number: 10143206
    Abstract: An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3.0/M2.0 of not more than 200 micrometers, wherein M3.0 is the number volume mean and M2.0 is the number surface area mean of the cellulose ether particles, and/or wherein the cellulose ether particles have a volume fraction of fibrous particles of no more than 40%, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.
    Type: Grant
    Filed: September 23, 2013
    Date of Patent: December 4, 2018
    Assignee: DOW GLOBAL TECHNOLOGIES LLC
    Inventors: Jorg Theuerkauf, Robert B. Fletcher, Yvonne M. Goerlach-Doht, Juergen Hermanns, Sjoerd A. De Vries
  • Patent number: 10143225
    Abstract: An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a median Equivalent Projected Circle Diameter (EQPC 50,3) of up to 110 micrometers and a Crystallinity Index, CI, of not more than 0.43, wherein CI=(I200?1am)/I200> where I200 is the intensity of the highest peak in the X-ray diffraction spectral pattern of the cellulose ether particles and Iam is the intensity of the valley between the highest peak I200 and the higher of the one or two peaks adjacent to the highest peak, is useful for preparing battered foods of reduced oil and/or fat uptake when fried.
    Type: Grant
    Filed: September 23, 2013
    Date of Patent: December 4, 2018
    Assignee: DOW GLOBAL TECHNOLOGIES LLC
    Inventors: Jing Guo, Jorg Theuerkauf
  • Patent number: 10123558
    Abstract: The present invention relates to Leuconostoc citreum CJGN34 KCTC 10974BP lactic acid bacteria, fermented foods including kimchi manufactured using the lactic acid bacteria as a starter, and lactic acid bacteria composition comprising of the lactic acid bacteria. The novel Leuconostoc citreum CJGN34 of the present invention enhances the general taste quality of kimchi; increases the intrinsic complex sour taste and carbonated taste of kimchi manufactured by traditional manufacturing method in wintertime; and regularly sustains the fermentation quality during the year; particularly, has an effect for controlling the deterioration of fermentation quality in the summer in which the taste quality deteriorates. Thus, the lactic acid bacteria of the present invention can be used as a starter in fermented foods including kimchi, or as a drug medicine in the form of a tablet or capsule mixed with carriers or additives, or a s probiotics for foods; or applied in cosmetic ingredients by mixing in a certain amount.
    Type: Grant
    Filed: September 26, 2016
    Date of Patent: November 13, 2018
    Assignee: CJ CHEILJEDANG CORP.
    Inventors: Bong Joon Kim, Ji-Young Oh, Min-Soo Kwon, Heon Woong Jung, Kang-Pyo Lee
  • Patent number: 10123547
    Abstract: The present invention relates to a process for preparing a fermented product by synergistic co-fermentation of Lactobacillus rhamnosus and Lactobacillus paracasei subsp. paracasei.
    Type: Grant
    Filed: May 11, 2011
    Date of Patent: November 13, 2018
    Assignee: Compagnie Gervais Danone
    Inventors: Christophe Daval, François Debru, Damien Lavergne
  • Patent number: 10117449
    Abstract: The present invention relates to a process for the production of extruded formulations (=extrudates) comprising dispersion droplets, to such formulations as well as to the use of such formulations in food, feed, personal care applications.
    Type: Grant
    Filed: February 27, 2013
    Date of Patent: November 6, 2018
    Assignee: DSM IP ASSETS B.V.
    Inventors: Petrus Henricus Maria Elemans, Adrian Willem Meesen, Alexandra Teleki, Bruno Leuenberger
  • Patent number: 10111445
    Abstract: The present invention relates to whole fruit preparation methods and, more particularly, to methods of cocktail berry production including preserving the berries in jars, especially useful for cranberries. The process results in a product that is very near to the natural state of the fruit. The starting quality is carefully selected to have a high natural sugar content, and processed gently with no heating. The cranberries are stored in a syrup that has approximately the same sugar content, or Brix, so as to create an “isotonic” equilibrium across the skin of the berry. The syrup also has a relatively low natural sugar proportion, with high intensity sweeteners added so as not to degrade the integrity of the berries. A preservative or acid is added to the syrup, and the berries and syrup are added to the jars to minimize head space and ensure the syrup surrounds all the berries.
    Type: Grant
    Filed: March 5, 2014
    Date of Patent: October 30, 2018
    Assignee: Lounge Attire LLC
    Inventors: Natalie Denise Foss, Jan Wiley Matsuno
  • Patent number: 10111450
    Abstract: The present invention is directed to a process for producing a water, juice, and/or milk-based ready-to-drink jellified product comprising at least two separate homogeneous gel masses, wherein adjacent separate gel masses have different gel strengths, characterized in that it comprises the steps of in order: (i) separately preparing at least two liquefied gel compositions, each comprising an aqueous, and/or juicy, and/or dairy base, mixed with carrageenan and galactomannan, (ii) separately preheating each of the compositions, (iii) separately mixing each of the liquefied gel compositions, (iv) separately cooling down each of the liquefied gel compositions, while keeping a constant agitation of the mass of each of the liquefied gel compositions, (vi) sequentially dosing each of the liquefied gel compositions into a container.
    Type: Grant
    Filed: October 25, 2010
    Date of Patent: October 30, 2018
    Assignee: Nestec S.A.
    Inventors: Jean-Pierre Bisson, Jean-Marc Delort, Anne Marcout