Patents Examined by Evan Federman
  • Patent number: 5017398
    Abstract: Bread spread compositions (e.g., margarine) wherein the fat portion of the composition comprises a triglyceride oil or a non-digestible oil and a solid non-digestible sucrose polyester of a mixture of short chain and long chain saturated carboxylic acids, the molar ratio of short chain:long chain radicals being from about 4:4 to about 3:5 and the degree of esterification being from about 7 to about 8.
    Type: Grant
    Filed: October 7, 1988
    Date of Patent: May 21, 1991
    Assignee: The Procter & Gamble Company
    Inventors: Ronald J. Jandacek, James C. Letton
  • Patent number: 5009907
    Abstract: Ethanol preparations exhibiting a superior effect upon food preservation and also a superior antiseptic effect upon yeasts are provided, which preparations comprise a polylysine or a polylysine salt added to anhydrous ethanol or a water-containing ethanol in an ethanol concentration of 30% by weight or higher.
    Type: Grant
    Filed: June 26, 1989
    Date of Patent: April 23, 1991
    Assignee: Chisso Corporation
    Inventors: Masahiro Fujii, Masakazu Hatakeyama, Jun Hiraki
  • Patent number: 5008126
    Abstract: Long chain diol diesters, notably 11- to 30- carbon aliphatic chains having two vicinal fatty acid esters or dicarboxylate-extended fatty acid esters, or two fatty acid esters of dicarboxylate-extended fatty acid esters separated by one or two methylene groups, attached to one end of the chain, are edible, preferably partially digestible, fat replacements for foods.
    Type: Grant
    Filed: June 27, 1989
    Date of Patent: April 16, 1991
    Assignee: Nabisco Brands, Inc.
    Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone
  • Patent number: 5006351
    Abstract: Collectively called cyclohexyl diol diesters, the fatty acid diesters of cyclohexanediol, cyclohexenediol, and cyclohexdienediol and their dimethanol and diethanol counterparts, are edible, preferably partially digestible, fat replacements. Methods of using the new fat mimetics and food compositions incorporating them are described.
    Type: Grant
    Filed: June 27, 1989
    Date of Patent: April 9, 1991
    Assignee: Nabisco Brands, Inc.
    Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone
  • Patent number: 4996068
    Abstract: A deoxidizer package for use together with a food to be treated by a microwave irradiation comprises a deoxidation composition including iron poweder, a metal halide, and a powder filler having a small or no water-solubility and having a particle size of 60 mesh or finer and a specific surface area of 50 m.sup.2 /g or less, the powder filler being contained in of 100 volume parts or more for 100 volume parts of the iron powder. The deoxidizer package further has a gas permeable packaging material containing the deoxidation composition and having a gas permeability of 1,000 seconds/100 cc or less in terms of Gurley gas permeability. A food pack can be prepared in which the deoxidizer package is packed together with a food in a container made of a material having an oxygen permeability of 200 ml/m.sup.2 24 hr atm or less.
    Type: Grant
    Filed: November 30, 1988
    Date of Patent: February 26, 1991
    Assignee: Mitsubishi Gas Chemical Company
    Inventors: Hidetoshi Hatakeyama, Takashi Kashiba
  • Patent number: 4996074
    Abstract: A stable beta-prime tailored triglyceride hardstock is disclosed which exhibits superior beta-prime stability and yields improved texture, stability, oil retention, and/or flavor display when incorporated into various food products.The beta-prime stable hardstock of the present invention comprises: (a) from about 45% to about 98% of 2-Stearoyldipalmitin (PSP) triglycerides: (b) from about 2% to about 55%, of 1-Palmitolydistearin (PSS) triglycerides; (c) less than about 7% of tripalmitin (PPP) triglycerides; (d) less than about 7% of tristearin (SSS) triglycerides; (e) less than about 3% of diglycerides; (f) less than about 10% of total PPP plus SSS triglycerides; and (g) less than about 10% of the fatty acids of the total triglycerides and diglycerides being unsaturated.
    Type: Grant
    Filed: November 14, 1988
    Date of Patent: February 26, 1991
    Assignee: The Procter & Gamble Company
    Inventors: Paul Seiden, Robert L. White
  • Patent number: 4996072
    Abstract: Disclosed are physical processes for fats and oils, especially fish oils and dairy oils and fats, involving deodorization and/or cholesterol level reduction. Either freshly refined oils or stored oils that have oxidized (such as reverted fish oil) can be treated. When processing fish oil, the fish oil is preferably deaerated, mixed with steam, heated, flash vaporized, thin-film stripped with countercurrent steam, cooled (all steps being performed under vacuum), and then stored under oxygen free conditions. When processing dairy and various other oils and fats, certain of the above steps such as initial deaeration and final storage under oxygen free conditions may be eliminated. The process provides oils and fats from which all or a substantial portion of the free or non-esterified cholesterol has been removed and which, at least in the case of fish oils, are clean tasting.
    Type: Grant
    Filed: February 13, 1989
    Date of Patent: February 26, 1991
    Assignee: General Mills, Inc.
    Inventors: Steven S. Marschner, Jeffrey B. Fine
  • Patent number: 4992293
    Abstract: Thiester derivatives are disclosed as fat mimetic compounds for reduced calorie food compositions. These compounds have a two- to six-carbon backbone to which are attached at least one C.sub.1 to C.sub.29 fatty aliphatic, ether, ester or thioester group in ester linkage and at least one other fatty C.sub.1 to C.sub.29 group in ester or thioester linkage. Preferred compounds have three fatty substituents attached to the backbone and are partially digestible.
    Type: Grant
    Filed: September 19, 1989
    Date of Patent: February 12, 1991
    Assignee: Nabisco Brands, Inc.
    Inventors: Lawrence P. Klemann, John W. Finley, Anthony Scimone
  • Patent number: 4985272
    Abstract: A frying fat having improved anti-spattering behavior due to the presence of a specific phosphatide composition, which phosphatide composition, however, induces only very limited browning on frying. The phosphatide composition is added at a very low concentration level of about 0.01 wt. %. The phosphatide composition used is enriched in PC and PI, at the cost of PE and sugars.
    Type: Grant
    Filed: February 9, 1989
    Date of Patent: January 15, 1991
    Inventors: Paulus A. M. Grootscholten, Gerrit L. Van Der Schee
  • Patent number: 4983408
    Abstract: A method for producing a coffee extract which comprises: (1) contacting an aqueous mixture of ground roast coffee with steam under pressure at elevated temperatures followed by rapid decompression at atmospheric levels; and (2) treatment of the resulting mixture with a hydrolytic enzyme or with a mixture of hydrolytic enzymes. The coffee extract thus obtained is a concentrated liquid which can be made into a beverage by the addition of water or it may be dried to a soluble solid and reconstituted with water to provide instant coffee.
    Type: Grant
    Filed: December 7, 1988
    Date of Patent: January 8, 1991
    Inventor: Ralph L. Colton
  • Patent number: 4980186
    Abstract: An improved process of gum extraction from whole yellow mustard seed is described. The process is time temperature interdependent. In a first step the seed is treated in water, preferably at elevated temperature, the extract is then separated, preferably mechanically, more preferably by a perforated centrifuge, or even more preferably by a slitted centrifuge. The aqueous extract on precipitation and drying gives a gum with pseudoplastic properties similar to those of xanthan gum. The extraction using mechanical separation, especially by a perforated bowl centrifuge, which can be slitted, is suitable for industrial scale extraction of the yellow mustard seed. A centrifuge adapted for juice extraction is suitable. The gum produced under these conditions exhibits unique properties dramatically different from those reported from other previous processes, in both composition and viscosities.
    Type: Grant
    Filed: August 14, 1989
    Date of Patent: December 25, 1990
    Inventor: Soheil K. Sharafabadi
  • Patent number: 4976983
    Abstract: The invention relates to a coffee product which will evoke a decreased gastric acid response upon ingestion. The coffee product has been processed in such a manner that a majority of the malic acid has been removed from the coffee and, importantly, a majority of the chlorogenic acid has been retained.
    Type: Grant
    Filed: May 8, 1989
    Date of Patent: December 11, 1990
    Assignee: Kraft General Foods, Inc.
    Inventors: Kenneth R. Hirsh, Larry M. Schanbacher, Alice S. Cha
  • Patent number: 4973489
    Abstract: A fat substitute food composition containing a polysaccharide fatty acid polyester in place of from about 0.5% to about 95% of the total fat content of the food composition is disclosed. The polysaccharide is a polymer of at least three monosaccharides and has at least four fatty acid ester groups, each fatty acid portion having from 4 to 24 carbon atoms.
    Type: Grant
    Filed: February 8, 1988
    Date of Patent: November 27, 1990
    Assignee: Curtice Burns, Inc.
    Inventors: Richard S. Meyer, Casimir C. Akoh, Barry G. Swanson, Daryl B. Winter, Jeffrey M. Root, Michael L. Campbell
  • Patent number: 4970084
    Abstract: Starch-based dough suitable for making fried starch-based chip-type snack foods containing non-potato food pieces, preferably vegetable pieces, that retain their physical integrity during vigorous processing and frying conditions and are visible in the finished chip product. Said dough comprises from about 50% to about 75% starch-based component; from about 30% to about 40% water; and from about 0.05% to about 4% coated non-potato food pieces. Said starch-based component is preferably dehydrated potatoes. The coating on said non-potato food pieces is a pregelatinized starch. In the process for making the dough product, pregelatinized starch is coated onto the non-potato food pieces prior to mixing said pieces into the other dough components.
    Type: Grant
    Filed: June 30, 1989
    Date of Patent: November 13, 1990
    Assignee: The Procter & Gamble Company
    Inventors: Richard S. Pirrotta, James L. Court, Timothy A. Collins
  • Patent number: 4968523
    Abstract: A shellfish extract concentrate is prepared by subjecting an extract of a shellfish (exclusive of oyster) having a solid concentration not higher than 30% by weight to an adsorption purification treatment with an adsorbent composed mainly of a water-insoluble inorganic magnesium compound, which has a specific surface area of at least 50 m.sup.2 /g, and concentrating the refined liquid in a substantially non-oxidizing atmosphere. In this shellfish extract concentrate, black and blackish brown coloring components are not contained, and flavor components and nutrients are not substantially lost. Accordingly, this shellfish extract concentrate is excellent in taste, flavor and hue.
    Type: Grant
    Filed: July 22, 1988
    Date of Patent: November 6, 1990
    Assignee: Mizusawa Industrial Chemicals, Ltd.
    Inventors: Koichi Usui, Masahide Ogawa, Koyoshi Takai, Teiji Sato, Masanori Tanaka, Izumi Serizawa
  • Patent number: 4963385
    Abstract: Food emulsions containing highly unsaturated fatty acids or derivatives thereof are stabilized against oxidative attack upon the unsaturated components by using a stabilizer system in the water phase of the emulsion which comprises either a sugar or sugar alcohol or a sugar or sugar alcohol and a metal-ion chelator.
    Type: Grant
    Filed: June 2, 1989
    Date of Patent: October 16, 1990
    Assignee: Nabisco Brands, Inc.
    Inventors: Richard L. Antrim, James B. Taylor
  • Patent number: 4963380
    Abstract: Disclosed are food products, especially stable beverage emulsions which contain nonhydrogenated fish oil yet which exhibit enhanced stability of the fish oil against flavor and aroma degradation. The improved food products are stabilized by the incorporation of the food product such that the weight ratio of fructose to fish oil is at least about 0.01:1. Surprisingly, incorporation of modest amounts of fructose in food products within the indicated minimum provides a stabilizing effect of the highly unstable fish oil. The present invention finds particular suitability for use in connection with fish oils rich in omega-3 fatty acids.
    Type: Grant
    Filed: February 22, 1989
    Date of Patent: October 16, 1990
    Assignee: General Mills, Inc.
    Inventors: Lisa R. Schroeder, Dorothy J. Muffett
  • Patent number: 4961953
    Abstract: The present invention provides proteinaceous, water-dispersible macrocolloids which in a hydrated state have a substantially smooth, emulsion-like, organoleptic character. The macrocolloids may be produced from a variety of substantially soluble undenatured protein starting materials by controlled heat denaturation under high shear conditions.
    Type: Grant
    Filed: June 16, 1989
    Date of Patent: October 9, 1990
    Assignee: John Labatt Limited/John Labatt Limitee
    Inventors: Norman S. Singer, Joseph Latella, Yamamoto Shoji
  • Patent number: 4960602
    Abstract: The present invention relates to food or beverage compositions having an altered flavor display. The compositions contain polar or intermediate polarity flavor compounds. In addition, the compositions contain a fat phase made from triglyceride fat in combination with a particular sucrose fatty acid ester having a viscous rheology and high liquid/solid stability.
    Type: Grant
    Filed: June 30, 1989
    Date of Patent: October 2, 1990
    Assignee: The Procter & Gamble Company
    Inventors: Sherry R. Talkington, Susan S. Abe, Marko D. Mijac
  • Patent number: 4959235
    Abstract: Baked goods and in particular hard biscuits and crackers which are hollow and which are adapted to contain a filling are inverted subsequent to baking so that the biscuit or cracker can have a filling inserted therein from the side of the biscuit or cracker that had been contacting the bottom of the oven. It is preferred to insert a filling by means of needle injection into hollow biscuits and crackers through the side that had been in contact with the bottom of the oven since the other side in many instances will contain a fanciful design. The baked hollow forms as they emerge from the oven are inverted by being flowed to a wheel containing longitudinal stepped sections which upon rotation deposit the baked hollow forms on a lower conveyor belt in an inverted form. The hollow baked and inverted forms are then moved to an indexing means which holds the hollow baked forms while they are pierced by a needle and filled with a desired filling.
    Type: Grant
    Filed: September 6, 1988
    Date of Patent: September 25, 1990
    Assignee: Nabisco Brands, Inc.
    Inventors: Agostino Aquino, Karl U. Lang