Patents Examined by Elizabeth Gwartney
  • Patent number: 10327464
    Abstract: This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.
    Type: Grant
    Filed: March 6, 2018
    Date of Patent: June 25, 2019
    Assignee: Impossible Foods Inc.
    Inventors: Rachel Fraser, Patrick O'Reilly Brown, Jessica Karr, Celeste Holz-Schietinger, Elysia Cohn
  • Patent number: 10327456
    Abstract: pH-adjusted soy protein products, particularly isolates, that have a natural pH of about 6 and have a non-beany flavor are provided by the processing of soy protein product which is completely soluble in aqueous media at a pH of less than about 4.4 and heat stable in this pH range or a concentrated soy protein solution produced in the preparation of such soy protein product.
    Type: Grant
    Filed: November 7, 2013
    Date of Patent: June 25, 2019
    Inventors: Brent E. Green, Sarah Medina, Martin Schweizer, Kevin I. Segall, Johann Tergesen, Russ Sampson, Roland Rosset, Curtis D. Hayden, Edwin Catipon
  • Patent number: 10314325
    Abstract: This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.
    Type: Grant
    Filed: December 13, 2017
    Date of Patent: June 11, 2019
    Assignee: Impossible Foods Inc.
    Inventors: Rachel Fraser, Patrick O'Reilly Brown, Jessica Karr, Celeste Holz-Schietinger, Elysia Cohn
  • Patent number: 10306909
    Abstract: The present invention is based on the finding that free amino acids can both negatively or positively influence overall taste of free amino acid-based enteral nutritional compositions, and the amino acids can thus be categorized. A striking balance of both categories of amino acids to arrive at amino acid-based nutritional composition with improved taste, yet not compromising the (regulatory) dietary restrictions on essential amino acids and conditionally essential amino acids.
    Type: Grant
    Filed: June 30, 2015
    Date of Patent: June 4, 2019
    Assignee: N.V. NUTRICIA
    Inventors: Jonathan Rason, Carole Springett
  • Patent number: 10292406
    Abstract: A process for the manufacture of a product from a plant material comprising the steps of providing a disrupted plant material comprising <10% (w/w) starch and <10% (w/w) oil/lipids; adjusting the pH of the disrupted plant material to a value of pH 3.5 or below to provide an acidic suspension; heating the acidic suspension to a temperature in the range of about 50° C. to about 80° C.; isolating the product from the heated, acidic suspension. The product may be a protein product or a non-protein product. In particular, the process of the invention provides a protein product with reduced contents of non-protein components of negative nutritional value.
    Type: Grant
    Filed: September 29, 2016
    Date of Patent: May 21, 2019
    Assignee: Kobenhavns Universitet
    Inventors: Keld Ejdrup Markedal, Jens Christian Sorensen, Hilmer Sorensen, Anne Dorthe Sorensen
  • Patent number: 10278414
    Abstract: The invention relates to a method for functionalizing a protein composition, by heating between 100° C. and 160° C. for between 0.1 s and 1 s, then cooling between 60° C. and 90° C., with a pH adjustment to a value of between 6.2 and 9 by means of calcium hydroxide. When used in the production of bread, the protein compositions thus produced allow products to be produced without any unpleasant aftertaste; these bread products are also especially large which provides them with a very pronounced soft character. Such a balance of performances has never been achieved until now for bread-making products.
    Type: Grant
    Filed: October 28, 2013
    Date of Patent: May 7, 2019
    Inventors: Manuel Barata, Stéphanie Bureau
  • Patent number: 10258071
    Abstract: The present invention relates to a method for making a sugar-dipeptide conjugate. In particular the invention concerns a method for making a sugar-dipeptide conjugate comprising forming a liquid eutectic mixture of at least two compounds solid at 25° C. and water, and heating the liquid eutectic mixture; wherein the liquid eutectic mixture comprises a dipeptide and a reducing sugar. A further aspect of the invention is a method for preparing a food product.
    Type: Grant
    Filed: March 8, 2016
    Date of Patent: April 16, 2019
    Assignee: Nestec S.A.
    Inventors: Candice Marie Smarrito-Menozzi, Florian Viton, Thomas Hofmann, Maximillian Kranz
  • Patent number: 10251415
    Abstract: Some embodiments relate to nutritional supplements comprising rice protein isolate. Some embodiments of the nutritional supplement comprise less than about 90 mg of leucine per gram of rice protein isolate and less than about 50 mg of lysine per gram of rice protein isolate. Some embodiments pertain to methods of using the nutritional supplements described herein to achieve one or more of weight gain, weight maintenance, growth, muscle growth, muscle maintenance, decreased muscle loss, or improved exercise training results.
    Type: Grant
    Filed: July 19, 2017
    Date of Patent: April 9, 2019
    Assignee: Axiom Foods, Inc.
    Inventors: David Janow, Ralf Jäger
  • Patent number: 10194683
    Abstract: A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product.
    Type: Grant
    Filed: May 15, 2015
    Date of Patent: February 5, 2019
    Assignees: The United States of America, as represented by the Secretary of Agriculture, North Carolina State University
    Inventors: Jack P Davis, Timothy H Sanders, Lauren Kane
  • Patent number: 10172381
    Abstract: Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.
    Type: Grant
    Filed: October 18, 2017
    Date of Patent: January 8, 2019
    Assignee: Impossible Foods Inc.
    Inventors: Marija Vrljic, Sergey Solomatin, Rachel Fraser, Patrick O'Reilly Brown, Jessica Karr, Celeste Holz-Schietinger, Michael Eisen, Ranjani Varadan
  • Patent number: 10150046
    Abstract: An edible piñata system may have an edible piñata including edible upper and lower shells, a hanging rod for attaching the edible piñata to a hanging assembly, a support plate for supporting the edible piñata and edible contents, and the hanging assembly for supporting the edible piñata, hanging rod, and support plate to suspend the edible piñata for consumption. The edible piñata system may be made by a method for producing an edible piñata.
    Type: Grant
    Filed: April 20, 2017
    Date of Patent: December 11, 2018
    Assignee: JULIO & SONS COMPANY
    Inventors: Scott Christopher Lodal, Ronald Wilfredo Vasquez-Zelaya, Richard Lee Roberts, Jr.
  • Patent number: 10092027
    Abstract: The object of the present invention is to provide a soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste. The soy sauce with a pH of less than 4.6, which has reduced acidic taste and acidic odor and improved umami in the aftertaste can be obtained by adjusting the ethyl lactate concentration per 1 w/v % of total nitrogen concentration in the soy sauce to 20 ppm or more.
    Type: Grant
    Filed: October 14, 2015
    Date of Patent: October 9, 2018
    Assignee: KIKKOMAN CORPORATION
    Inventors: Hiroki Umezawa, Takanobu Owaki
  • Patent number: 10085475
    Abstract: This invention pertains to low swelling starches and their use as food texture modifiers. The invention further pertains to the method of using low swelling starches as fat substitutes in foods. The low swelling starches provide opacity, mouth-coating, and creaminess to foods.
    Type: Grant
    Filed: April 2, 2015
    Date of Patent: October 2, 2018
    Assignee: Corn Products Development, Inc.
    Inventors: Erhan Yildiz, Ralph Trksak, Yi Yang, Ron Pagoa
  • Patent number: 10039306
    Abstract: Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.
    Type: Grant
    Filed: July 10, 2015
    Date of Patent: August 7, 2018
    Assignee: Impossible Foods Inc.
    Inventors: Marija Vrljic, sergey Solomatin, Rachel Fraser, Patrick O'Reilly Brown, Jessica Karr, Celeste Holz-Schietinger, Michael Eisen, Ranjani Varadan
  • Patent number: 10028519
    Abstract: The present disclosure relates to nutritional compositions that include at least one ceramide. The nutritional compositions may further include galactose, sialic acid, or cholesterol. Ceramide and galactose may be provided by a plant-based source. The nutritional composition including ceramide and galactose from a plant base source may reduce the risk of cross-contaminating the nutritional composition with animal-based protein allergens. These plant-based ceramides and galactose may exhibit additive or synergistic beneficial health effects when consumed. The disclosure further relates to methods of reducing the incidence of skin rash caused by an allergy or promoting brain and eye health in a target subject by providing a nutritional composition comprising ceramides, galactose, sialic acid, and cholesterol to targeted subjects.
    Type: Grant
    Filed: March 5, 2014
    Date of Patent: July 24, 2018
    Assignee: Mead Johnson Nutrition Company
    Inventor: Dattatreya Banavara
  • Patent number: 10021896
    Abstract: Pulse proteins of reduced astringency are obtained by fractionating pulse protein products which are completely soluble and heat stable in aqueous media at acid pH value of less than about 4.4 into lower molecular weight, less astringent proteins and higher molecular weight, more astringent proteins.
    Type: Grant
    Filed: February 17, 2017
    Date of Patent: July 17, 2018
    Assignee: BURCON NUTRASCIENCE (MB) CORP.
    Inventors: Martin Schweizer, Sarah Medina, Kevin I. Segall
  • Patent number: 10010102
    Abstract: One aspect of the invention provides dietary fiber compositions comprising effective amounts of glucomannan, xanthan gum, and alginate to produce a desired viscosity. The invention also provides food products comprising an effective amount of a dietary fiber composition. In other aspects, the invention provides methods for preparing a dietary fiber composition or a food product comprising a dietary fiber composition and methods for promoting satiety, promoting weight loss, lowering blood glucose levels, or lowering blood cholesterol levels in a mammal.
    Type: Grant
    Filed: October 31, 2013
    Date of Patent: July 3, 2018
    Assignee: Inovobiologic Inc.
    Inventors: Roland Gahler, Michael Lyon
  • Patent number: 10010097
    Abstract: A protein fraction and an oxidation stable fat fraction are recovered from meat trimmings. The trimmings are comminuted, mixed with a food grade acid at pH 3.6 to 4.4 to form a liquid protein fraction and a solid fat fraction. The liquid fraction is mixed with a food grade alkali to precipitate the protein. A myoglobin rich fraction is recovered from the protein fraction and mixed with the precipitated protein.
    Type: Grant
    Filed: October 1, 2015
    Date of Patent: July 3, 2018
    Assignee: Proteus Industries, Inc.
    Inventors: Stephen D Kelleher, William R. Fielding
  • Patent number: 9980506
    Abstract: The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fatty acid composition and may be stabilized by components such as phospholipids, cholesterol, milk-fat globule membrane protein and combinations thereof. Additionally, the disclosure relates to methods of supporting lipid digestion in a pediatric subject by providing a nutritional composition comprising an enriched lipid fraction having structured fat globules that are more accessible to lipases. The chemical composition, size and structure of the fat globules may improve digestion. The disclosed nutritional compositions may provide additive and or/synergistic beneficial health effects.
    Type: Grant
    Filed: March 11, 2013
    Date of Patent: May 29, 2018
    Assignee: Mead Johnson Nutrition Co.
    Inventors: Dattatreya Banavara, John Alvey, Juan Gonzalez
  • Patent number: 9943097
    Abstract: A nutritional composition for infants at risk of developing obesity later in life comprises a protein source, a lipid source and a carbohydrate source and has a protein content of less than 1.8 g/100 kcal and an energy density of less than 650 kcal/liter.
    Type: Grant
    Filed: December 10, 2007
    Date of Patent: April 17, 2018
    Assignee: Nestec S.A.
    Inventors: Ferdinand Haschke, Corinne Renee Magliola, Philippe Steenhout