Patents Examined by Elizabeth Gwartney
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Patent number: 8486481Abstract: The invention relates to a process for the removal of glycoalkaloids, in particular from process streams such as those encountered during isolation of proteins from potatoes.Type: GrantFiled: October 25, 2007Date of Patent: July 16, 2013Assignee: Coöperatie AVEBE U.A.Inventors: Marco Luigi Federico Giuseppin, Marc Christiaan Laus
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Patent number: 8470386Abstract: A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics.Type: GrantFiled: June 7, 2006Date of Patent: June 25, 2013Assignee: Kellogg North America CompanyInventor: Maria Dolores Martinez-Serna Villagran
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Patent number: 8455036Abstract: A stabilized bran component and stabilized whole grain wheat flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial starch gelatinization. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain wheat flour. The stabilized whole grain wheat flours and stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.Type: GrantFiled: February 2, 2012Date of Patent: June 4, 2013Assignee: Kraft Foods Global Brands LLCInventors: Lynn C. Haynes, Harry Ira Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, C. William Epperson, Sarwat Gabriel, Domenico Cassone
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Patent number: 8455037Abstract: A stabilized bran component and a stabilized whole grain flour containing the component are produced by subjecting a bran-enriched coarse fraction which contains bran, germ and starch to grinding or milling to reduce grittiness of the coarse fraction without substantially damaging the starch due to abrasion. The coarse fraction may be stabilized by heating to substantially reduce the lipase and lipoxygenase activity of the coarse fraction without substantial gelatinization of the starch. High levels of natural antioxidants and vitamins are retained while avoiding substantial acrylamide formation during the stabilization. The stabilized coarse fraction or stabilized bran component may be combined with a fine fraction which contains predominantly endosperm to obtain a stabilized whole grain flour. The stabilized whole grain flours and the stabilized bran component exhibit extended shelf life and may be used for making baked goods, such as cookies, with desirable oven spread, and a non-gritty mouthfeel.Type: GrantFiled: April 4, 2012Date of Patent: June 4, 2013Assignee: Kraft Food Global Brands LLCInventors: Lynn C. Haynes, Harry I. Levine, Louise Slade, Ning Zhou, James Manns, Diane Gannon, Edward D. Howey, Mihaelos N. Mihalos, Charles W. Epperson, Sarwat Gabriel, Domenico Cassone, Jeanny E. Zimeri
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Patent number: 8404299Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., prefereably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted with the range of 1.5 to 5.0. the solution may be concentrated by ultrafiltration, diafiltered and the dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.Type: GrantFiled: May 17, 2011Date of Patent: March 26, 2013Assignee: Burcon Nutrascience (MB) Corp.Inventors: Kevin I. Segall, Martin Schweizer, Brent E. Green, Sarah Medina, Brandy Gosnell
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Patent number: 8399043Abstract: The present invention relates to whey protein micelles, particularly to whey protein micelle concentrates or powders thereof and to a method for producing them. The present invention also pertains to the use of these micelles concentrates or powders thereof in nutrition and/or cosmetics and/or pharmaceutics.Type: GrantFiled: March 27, 2007Date of Patent: March 19, 2013Assignee: Nestec S.A.Inventors: Lionel Jean Rene Bovetto, Christophe Schmitt, Frederic Robin, Matthieu Pouzot
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Patent number: 8389040Abstract: A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate having a protein content of at least about 90 wt % (N×6.25) d.b., is formed by extracting a soy protein source with a salt solution, preferably aqueous sodium chloride solution, to form an aqueous protein solution having a pH of about 1.5 to 11, preferably about 5 to about 7 and separating the resulting aqueous protein solution from residual soy protein source. The protein concentration of the aqueous protein solution is increased to about 50 to about 400 g/L while the ionic strength is maintained substantially constant by using a selective membrane technique. The resulting concentrated protein solution is optionally diafiltered and a calcium salt, preferably calcium chloride, is added to the concentrated and optionally diafiltered protein solution to a conductivity of 15 to about 85 mS.Type: GrantFiled: June 30, 2010Date of Patent: March 5, 2013Assignee: Burcon Nutrascience (MB) Corp.Inventors: Martin Schweizer, Kevin I Segall, Brent E Green, Sarah Medina, Brandy Gosnell
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Patent number: 8377497Abstract: The present invention provides a seasoning serving as an alternative to hydrolyzed animal proteins. The present invention provides a seasoning composition comprising free proline in an amount of 8.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a seasoning composition comprising free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a yeast extract comprising free proline in an amount of 8.0% or more of the free amino acid composition; and a seasoning composition comprising a yeast extract, wherein the seasoning composition comprises free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, etc.Type: GrantFiled: December 27, 2006Date of Patent: February 19, 2013Assignee: Japan Tobacco Inc.Inventors: Nobuyasu Matsumura, Hisatoshi Shimokawa
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Patent number: 8367145Abstract: The problem to be solved by the invention is to provide a food or a drink containing an acidic protein which has a favorable flavor with relieved astringency characteristic to a protein dissolved under acidic conditions to thereby broaden the flavor variety of protein-containing foods or drinks. The above problem can be solved by adding a water soluble polysaccharide, a water soluble basic salt, an alkali metal salt of an organic acid, a basic monosaccharide, a basic oligosaccharide or the like to a food or a drink containing a protein dissolved under acidic conditions to thereby relieve the astringency originating in the protein dissolved under acidic conditions.Type: GrantFiled: December 10, 2010Date of Patent: February 5, 2013Assignee: Fuji Oil Company, LimitedInventors: Kyoko Ishimoto, Tsutomu Saito, Toshio Kiriyama, Eiji Iwaoka
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Patent number: 8343566Abstract: The supernatant from the deposition of canola protein micellar mass is processed to provide a canola protein isolate which is soluble in an aqueous acidic environment.Type: GrantFiled: August 18, 2009Date of Patent: January 1, 2013Assignee: Burcon Nutrascience (MB) Corp.Inventors: Kevin I. Segall, Brent E Green, Martin Schweizer
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Patent number: 8337932Abstract: The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100° C. or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop and a lemon soda to thereby improve the bubble retention in the beverage.Type: GrantFiled: November 22, 2007Date of Patent: December 25, 2012Assignee: Fuji Oil Company, LimitedInventors: Taro Takahashi, Hitoshi Furuta, Mikiko Nishizawa
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Patent number: 8329240Abstract: A method of improving the flow properties or cold solubility of a milk powder and use of the modified powder in beverage distribution machine for delivering, in particular, cold beverages. The method includes controlling glycation of proteins in the range of 10 to 35% blocked lysine and lactose crystallization between 5 and 50%. The resulting powder also represents an embodiment of the invention.Type: GrantFiled: July 5, 2007Date of Patent: December 11, 2012Assignee: Nestec S.A.Inventors: Robert Baechler, François Morgan, Jean-Claude Gumy, Parvathi Sellappan
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Patent number: 8318229Abstract: A method and apparatus to impart a random curvature to frying pre-formed snack pieces in a multi-layer fryer through the use of a contoured submerger. The shape of the contours of a contoured submerger imparts a random final curvature to each snack piece as snack pieces pass through a glass transition during frying. The contours are chosen so as to achieve a desired bulk density for the packaged fried snack products. Such method and apparatus are also useful in controlling the amount of change in bulk density or amount of settling of a packaged product during shipping or handling.Type: GrantFiled: January 24, 2005Date of Patent: November 27, 2012Assignee: Frito-Lay North America, Inc.Inventors: Pravin Maganlal Desai, John Mampra Mathew, Gerald James Vogel
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Patent number: 8309155Abstract: Provided is a drink containing vegetable juice and excellent in ease of drinking. A vegetable drink composition contains from 0.1 to 1.2 wt. % of (A) solids derived from vegetables and/or fruits, (B) an acidic polysaccharide water-soluble dietary fiber, and (C) water.Type: GrantFiled: December 27, 2004Date of Patent: November 13, 2012Assignee: Kao CorporationInventors: Yuko Kubo, Yoko Sugiura, Yasushi Shioya
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Patent number: 8309160Abstract: A method for modifying the flavor profile of a plant protein preparation, especially a protein preparation from a leguminous plant. The protein preparation is brought into contact with water-soluble carbohydrates in an aqueous solution before being added to a food product, the contact advantageously influencing the flavor profile of protein preparations from leguminous plant, so that the preparations can be used in foodstuffs without essentially changing the flavor thereof.Type: GrantFiled: January 22, 2008Date of Patent: November 13, 2012Assignee: Fraunhofer-Gesellschaft zur Förderung der Angewandten Forschung e.V.Inventors: Klaus Müller, Peter Eisner, Michael Schott, Jürgen Bez, Stefanie Bader, Katrin Hasenkopf, Michael Frankl
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Patent number: 8293316Abstract: The methodology shown in this invention is suitable for the preparation of meat substitute food products of animal origin (e.g., beef, pork, poultry, deer, or fish), with nutritional characteristics, texture, flavor, and odor very similar to the meat subject matter of the substitution, containing at least one of the following meats: beef, pork, poultry, or fish, or a combination thereof, and added with vegetable protein.Type: GrantFiled: April 28, 2006Date of Patent: October 23, 2012Assignee: Sigma Alimentos, S.A.de C.V.Inventors: Cesar Dalmacio Mora Castillo, Carlos Lopez Urueta, Alicia Espeleta Vega, Gregorio Jose De Haene Rosique, Victor Manuel Moreno Campana
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Patent number: 8293312Abstract: A tomato composition obtained from tomato juice having the following composition in percentage by weight: dry residue>20% up to 99%, water<80% down to 1%; 100% being the sum of the two components, wherein the among of water insoluble solids in the dry residue ranges in percentage by weight from 18% to 70%.Type: GrantFiled: January 25, 2005Date of Patent: October 23, 2012Assignee: Zanichelli Ricerche S.R.L.Inventor: Aurelio Romeo
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Patent number: 8268380Abstract: Pellets of vegetable protein Pellets, consisting of dried compressed proteins and a moisture content of maximum 12%, are described. These proteins comprise vital wheat gluten. A process for preparing these and the application in fish feed is described as well.Type: GrantFiled: November 3, 2006Date of Patent: September 18, 2012Assignee: Cargill, IncorporatedInventors: Pieter Paul Marc Van Hoecke, Nicole S. J. De Cock
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Patent number: 8263162Abstract: A method of preparing a natural sweetener from a heat-processed powdered fruit extract of the cucurbitaceae family, such as luo han guo is provided. In one embodiment, the method provides a cleaner tasting and concentrated natural sweetener in which objectionable flavors, odors, colors, and insoluble components are removed to form the natural sweetener.Type: GrantFiled: February 4, 2008Date of Patent: September 11, 2012Assignee: Kraft Foods Global Brands LLCInventors: Leslie George West, Dominic Vellucci, Nam-Cheol Kim, George William Haas, Orlando Herrera-Gomez
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Patent number: 8263161Abstract: The present invention in a first aspect relates to taste improvement of foodstuffs, beverages, tobacco products and oral care products, using a substance according to formula (I), edible salts or edible esters thereof: It was found that substances represented by formula (I) are capable of modifying and complementing, the sensory impact of taste imparting substances. Thus, the present taste improving substances are advantageously applied in flavor compositions, foodstuffs, tobacco products and oral care products.Type: GrantFiled: May 4, 2007Date of Patent: September 11, 2012Assignee: Quest International Services B.V.Inventors: Jan Visser, Harry Renes, Ester van Ommeren, Sander van Tondeur, Chris Winkel