Patents Examined by Evan Federman
  • Patent number: 5143741
    Abstract: Substantially non-aggregated casein micelles are employed as a fat substitute in food products. The concentrated casein micelles can replace all or a portion of the fat or cream in food products such as frozen dairy desserts, icings, puddings, whipped toppings, fortified skim milk, dips, spreads and sauces.
    Type: Grant
    Filed: October 30, 1991
    Date of Patent: September 1, 1992
    Inventors: Joseph S. Podolski, Maher Habib
  • Patent number: 5139811
    Abstract: The present invention provides a viscous salad dressing formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in a viscous salad dressing.
    Type: Grant
    Filed: August 17, 1990
    Date of Patent: August 18, 1992
    Assignee: John Labatt Limited
    Inventors: Norman S. Singer, Joseph Latella, Shoji Yamamoto
  • Patent number: 5137742
    Abstract: Fat-free and low fat mayonnaise-like dressings are provided wherein, in addition to water, a food acceptable acid such as vinegar, and an edible fat, if desired, insoluble particles of uncooked rice starch having a particle size of between about 1-15 microns are included. The rice starch particles provide opacity and fat mimetic properties with the desired mouthfeel required for mayonnaise-like dressings.
    Type: Grant
    Filed: February 6, 1991
    Date of Patent: August 11, 1992
    Assignee: ABIC International Consultants, Inc.
    Inventors: Abraham I. Bakal, Timothy Galbreath, Penny A. Cash
  • Patent number: 5135765
    Abstract: A process for producing a protein-rich product and/or a fibrous product is disclosed which includes the steps of pressing brewer's spent grain (BSG) in a wet state, and sieving the resulting pressed BSG in the presence of water to thereby separate it into a protein-containing fraction and a fibrous fraction.
    Type: Grant
    Filed: November 16, 1989
    Date of Patent: August 4, 1992
    Assignees: Kirin Beer Kabushiki Kaisha, Chiyoda Corporation
    Inventors: Sohtaroh Kishi, Takashi Kimura, Takeshi Minami, Haruto Kobayashi
  • Patent number: 5133984
    Abstract: Doughs and batters are prepared which contain hydrated polysaccharide hydrocolloid hydrated insoluble fiber and hydrated protein preferably at a weight ratio of 1:0.8-6:1.1-4.5. The hydrated materials are added to the dough or batter formulation as an aqueous dispersion. The resulting dough and batter can be baked in a conventional manner. This invention is particularly useful in the preparation of fat-free baked goods.
    Type: Grant
    Filed: June 15, 1990
    Date of Patent: July 28, 1992
    Assignee: Kraft General Foods, Inc.
    Inventors: Gregory B. Murphy, William J. Entenmann, Kevin W. Lang, Barry N. Frake
  • Patent number: 5132134
    Abstract: Malic acid is removed from coffee to provide a coffee product which will evoke a decreased gastric acid response after ingestion. Malic acid is removed by contacting an aqueous coffee extract, which may be a green or brown extract, with an ion exchange resin capable of exchanging malic acid in the extract. Demalation of a ready-to-drink coffee brew may be effected substantially immediately after preparation of the brew in a home brewer or the like. A malic acid-lean extract can be used to extract malic acid from coffee solids to produce demalated coffee solids. Demalation is preferably accomplished without removing excessive amounts of chlorogenic acid. Coffee products in accordance with the invention are preferably decaffeinated.
    Type: Grant
    Filed: December 11, 1990
    Date of Patent: July 21, 1992
    Assignee: Kraft General Foods, Inc.
    Inventors: David Nini, Ronald H. Skiff, Mark H. Karmiol, Thomas H. Parliment, Fredric Kleiner, Parviz Ghossi
  • Patent number: 5126156
    Abstract: A method for preparing and storing a free-flowing, frozen alimentary dairy product includes the steps of preparing an alimentary composition for freezing and slowly dripping the composition into a freezing chamber. Next is rapidly freezing the dripping composition into small beads so as to minimize ice crystal formation. The method continues with the storing of the beads for extended periods of time at a temperature at least as low as -20.degree. F. This maintains the free-flowing characteristic. Consumption enjoyment of the beads is increased by bringing the beads up to a temperature above -20.degree. F., preferably within a range of -10.degree. to -20.degree. F., prior to serving.
    Type: Grant
    Filed: September 18, 1991
    Date of Patent: June 30, 1992
    Inventor: Curt D. Jones
  • Patent number: 5124166
    Abstract: Novel fat mimetic compounds and their uses in food compositions are disclosed. These compounds comprise a backbone to which is attached one hydroxyl group acylated with a fatty acid, forming a pendant carboxy substituent (--O.sub.2 C--R', where R' is an aliphatic group having 1 to 30 carbons), and one carboxylic acid group esterified with a fatty alcohol, forming a pendant carboxylate substituent (--CO.sub.2 R', with R' as defined above).
    Type: Grant
    Filed: May 21, 1990
    Date of Patent: June 23, 1992
    Assignee: Nabisco, Inc.
    Inventors: Peter T. Jacklin, Ronald P. D'Amelia, Lawrence P. Klemann, John W. Finley
  • Patent number: 5120562
    Abstract: The batter starch is esterified to have a degree of substitution between 0.02 and 0.1, and a protein content greater than or equal to 1%. The starch is obtained from a starch bearing plant of the aedu homozygous genotype. Maize is the preferred source for the starch and the preferred protein source is gluten. The preferred esterification agent is acetic anhydride.
    Type: Grant
    Filed: December 10, 1990
    Date of Patent: June 9, 1992
    Assignee: American Maize-Products Company
    Inventors: Susan L. Furcsik, Edward D. DeBoer
  • Patent number: 5114732
    Abstract: A mixing apparatus for viscous emulsions, and more particularly a mixing apparatus incorporating a pinned mixing chamber cooperating with splined rotor for the blending and homogenizing of at least one further constituent and/or air with a base emulsion received from a mixer in order to impart a specified and intended consistency and texture to a product produced from the emulsion. Furthermore, there is also provided a method for producing the product formulated from the viscous emulsion by utilizing the mixing apparatus; and a resultant viscous flowable product of improved and specified consistency and texture, such as a mayonnaise, mayonnaise-type emulsion or salad dressing formulated through the mixing apparatus and method.
    Type: Grant
    Filed: April 2, 1991
    Date of Patent: May 19, 1992
    Assignee: Kraft General Foods, Inc.
    Inventors: Michael D. Major, Marion A. Dupre
  • Patent number: 5108769
    Abstract: A coating is prepared from a composition of fat, selected polyols, and emulsifier. The coating cooled in the normal enrobing process provides a coated product in which the coating resists the onset of blooming and resists melting at elevated temperatures, while still exhibiting desirable mouth feel and melting properties when the product is consumed. The coating includes a structured fat emulsion that is a polyol-in-fat emulsion which is stable and consistent enough to be distributed as a bulk fat component.
    Type: Grant
    Filed: May 30, 1990
    Date of Patent: April 28, 1992
    Inventor: Frank R. Kincs
  • Patent number: 5106634
    Abstract: A process for producing a novel cereal grain food product is disclosed. This novel food product is high in fiber and protein with a complex sugars coating that renders the product good-tasting and suitable for human consumption. This process involves the enzymatic conversion and removal of starch from the grain. The converted grain is separated from its liquor before the liquor is fermented to produce ethanol. The food product may be incorporated into baked goods, drinks, breakfast cereals and the like or eaten "as is.
    Type: Grant
    Filed: August 30, 1990
    Date of Patent: April 21, 1992
    Assignee: Clovis Grain Processing, Ltd.
    Inventors: Ray S. Thacker, Bill A. Dodgin
  • Patent number: 5104678
    Abstract: An unsaturated or low saturated frying oil which imparts the beefy or tallow flavor to foods that is characteristic of animal fats is disclosed. This oil is made by a process of esterifying glycerine with the unsaturated fraction of animal fat and then deodorizing or refining the resultant triglyceride. The unsaturated fraction of the animal fat contains minor fatty acids which produce this flavor on heating. Usually less than 5 mg of cholesterol/100 gm is in the oil.
    Type: Grant
    Filed: January 24, 1991
    Date of Patent: April 14, 1992
    Assignee: The Procter & Gamble Company
    Inventor: David K. Yang
  • Patent number: 5102681
    Abstract: The present invention provides a salad dressing formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in a salad dressing.
    Type: Grant
    Filed: August 17, 1990
    Date of Patent: April 7, 1992
    Assignee: John Labatt Limited/John Labatt Limitee
    Inventors: Norman S. Singer, Joseph Latella, Shoji Yamamoto
  • Patent number: 5102683
    Abstract: Edible compositions comprising solid and liquid fatty materials, and having a high solids content, said solids having a particle size of 10 microns or less. Preferably, the fatty materials are wholly or partially non-digestible.
    Type: Grant
    Filed: September 28, 1990
    Date of Patent: April 7, 1992
    Assignee: The Procter & Gamble Company
    Inventors: James A. Letton, Joseph McGrady, David J. Weisgerber
  • Patent number: 5098725
    Abstract: Very small particles of flavoring materials which are labile when subjected to both heat and an aqueous medium are coated with a coating material containing hydrogenated castor oil and having a melting point of from about 80.degree. to about 100.degree. C. The coating layer remains stable during the first minutes of the baking process, when the concentration of water in the dough or batter is relatively high. After several minutes, when most of the water in the dough or batter has evaporated and the temperature increases to about 100.degree. C., the coating layer or layers melt away. Within a few minutes thereafter, the active ingredient is exposed within the product. Alternatively, a leavening agent may be used wihtin the capsule which will release a gas at the predetermined temperature and cause rupture of the microencapsulation.
    Type: Grant
    Filed: March 29, 1990
    Date of Patent: March 24, 1992
    Assignee: Bio-Dar, Ltd.
    Inventors: Avner Rotman, Yoav Blatt
  • Patent number: 5098728
    Abstract: The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food products of the invention include puddings, icings, sauces, spreads and processed cheeses.
    Type: Grant
    Filed: August 17, 1990
    Date of Patent: March 24, 1992
    Assignee: John Labatt Limited/John Labbat Limitee
    Inventors: Norman S. Singer, Joseph Latella, Shoji Yamamoto
  • Patent number: 5096731
    Abstract: The present invention provides yogurt formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in yogurt.
    Type: Grant
    Filed: August 17, 1990
    Date of Patent: March 17, 1992
    Assignee: John Labatt Limited/John Labatt Limitee
    Inventors: Norman S. Singer, Joseph Latella, Shoji Yamamoto
  • Patent number: 5096730
    Abstract: The present invention provides sour cream formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in sour cream.
    Type: Grant
    Filed: August 17, 1990
    Date of Patent: March 17, 1992
    Assignee: John Labatt Limited/John Labatt Limitee
    Inventors: Norman S. Singer, Joseph Latella, Shoji Yamamoto
  • Patent number: 5093142
    Abstract: Alcohol amine ester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds have a nitrogen to which is attached at least one fatty acid ester or ester derivative via an alkylene bridge and at least one other fatty group which can be attached either as a second fatty acid ester via an alkylene bridge, or in amine or amide linkage. These compounds can be represented by the following formula: ##STR1## where m, n, q and r are integers, A is --(CH.sub.2).sub.2 --, --(CH.sub.2).sub.3 --, or --CH.sub.2 CH(CH.sub.3)--, and the R groups are, independently, C.sub.1 to C.sub.29 aliphatic, ester or ether groups. Preferred compounds are partially digestible and have m+q=3, or three R groups.
    Type: Grant
    Filed: September 19, 1989
    Date of Patent: March 3, 1992
    Assignee: Nabisco Brands, Inc.
    Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone