Patents Examined by Helen F Heggestad
  • Patent number: 11439162
    Abstract: The invention is directed to compositions and methods for preparing dissolvable compositions. The dissolvable compositions include a plurality of dissolvable layers, where the dissolvable layers convey a message when associated with a solvent.
    Type: Grant
    Filed: October 10, 2019
    Date of Patent: September 13, 2022
    Assignee: Vitiprints, LLC
    Inventors: Terrance Kaiserman, Andrew Ferber
  • Patent number: 11439163
    Abstract: A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carrageenan and c. a solvent, wherein the amount of multi-sulphated carrageenan is between 0.005 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and phycocyanin ranges between 1.5:1 and 200:1, wherein the liquid foodstuff has a pH between 2.0-4.6, preferably 2.2-4.0, more preferably 2.3-3.6, most preferably 2.4-3.3, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 75-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff.
    Type: Grant
    Filed: November 19, 2019
    Date of Patent: September 13, 2022
    Assignee: GNT GROUP B.V.
    Inventors: Jane Lee MacDonald, Elena Leeb
  • Patent number: 11434152
    Abstract: The present invention relates to a method for increasing the magnesium ion concentration of feed water. The method comprises the steps of providing an inlet flow of feed water QIN and passing said flow QIN through a solid bed comprising a magnesium ion source to obtain an outlet flow of treated water QOUT having an increased concentration of magnesium ions. The invention further relates to a water treatment system for increasing the magnesium ion concentration of feed water and a corresponding flow reactor.
    Type: Grant
    Filed: July 10, 2018
    Date of Patent: September 6, 2022
    Assignee: OMYA International AG
    Inventors: Nicholas Charles Nelson, Marius Schmid
  • Patent number: 11432475
    Abstract: Soft plant foods and a method of producing the same are revealed. The method includes steps of (a) providing a plant food; (b) immersing the plant food in a decomposition-enhancing enzyme solution; (c) performing a plurality of instances of high-pressure treatment on the plant food immersed in the decomposition-enhancing enzyme solution; (d) allowing the plant food having finished step (c) to react at 40 to 65° C. for 20 to 60 minutes; and (e) applying a pressure of at least 400 MPa on the plant food having finished step (d) for 3 to 10 minutes. The method is effective in speeding up the production process and preventing loss of nutrients of the plant foods.
    Type: Grant
    Filed: February 25, 2020
    Date of Patent: September 6, 2022
    Assignee: NATIONAL TAIWAN UNIVERSITY
    Inventors: Sz-Jie Wu, Yuan-Tay Shyu, Liang-Chieh Lee
  • Patent number: 11419352
    Abstract: There are provided a beverage in which foaming is suppressed and a stevia extract is blended, and a method for producing the same. A beverage, wherein a total content of RebA and RebD and/or RebM is 1 to 15 in Brix in terms of sucrose, a content of RebD and/or RebM is 1 or more in Brix in terms of sucrose, and ((RebD and/or RebM)/RebA) is 0.35 or more in a mass ratio.
    Type: Grant
    Filed: October 13, 2016
    Date of Patent: August 23, 2022
    Assignee: SUNTORY HOLDINGS LIMITED
    Inventors: Akiko Izumi, Soichiro Urai, Tomoyuki Nishibori
  • Patent number: 11399559
    Abstract: Methods of preparing a nutritional product which contain a lipophilic nutrient are disclosed. The nutritional product is made using a fortifying powder containing the lipophilic nutrient, a monoglyceride and diglyceride (“MDG”) oil, a phospholipid, and a carrier. The fortifying powder enhances the digestive absorption of the lipophilic nutrient when the nutritional product is consumed. The fortifying powder simplifies the process of manufacturing the nutritional product, as the fortifying powder can be added at a suitable stage of the process with other powdered ingredients. The fortifying powder may be manufactured in bulk and stored for later use, thereby improving manufacturing efficiencies. The fortifying powder and methods of preparing the fortifying powder are also presented.
    Type: Grant
    Filed: July 28, 2016
    Date of Patent: August 2, 2022
    Assignee: ABBOTT LABORATORIES
    Inventors: Gary Gordon, Mustafa Vurma
  • Patent number: 11395503
    Abstract: The disclosure provides methods of producing a salt product which includes starting with a quantity of salt, placing the salt under an infrared light for a period of time, exposing the salt to sunlight for a period of time, exposing the salt to maifan stones for a period of time, and roasting the salt while being contained in clay pots that are surrounded with elements such as apatite, tourmaline, germanium, maifan (barley stone), volcanic rocks, titanium, and illite at high temperature for a period of time. The salt may include sea salt.
    Type: Grant
    Filed: February 11, 2020
    Date of Patent: July 26, 2022
    Inventor: Linh Hong Nguyen
  • Patent number: 11382336
    Abstract: The present disclosure relates to emulsified oil composition including an oil containing a polyunsaturated fatty acid which is applicable to food, a rosemary extract, and a non-ionic surfactant, wherein the product quality of the food using the oil containing the polyunsaturated fatty acid is maintained during the processing and storage of the food, by preventing the oxidation of the oil containing the polyunsaturated fatty acid to suppress the production of a rancid flavor and an off-flavor.
    Type: Grant
    Filed: September 3, 2019
    Date of Patent: July 12, 2022
    Assignee: COSMAX NBT, INC.
    Inventors: Jin Woo Park, Hye Jin Kim, Hye Young Kim, Jee Ho Park, Gi Tae Choe
  • Patent number: 11382334
    Abstract: Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy starch selected from waxy maize, waxy tapioca, and combinations thereof.
    Type: Grant
    Filed: November 21, 2017
    Date of Patent: July 12, 2022
    Assignee: Corn Products Development, Inc.
    Inventors: Brandon Roa, Erhan Yildiz, David Stevenson, William Anthony
  • Patent number: 11369121
    Abstract: Processes and methods for producing dried fruit which has been treated with sulphur dioxide. Such processes and methods are particularly adapted for producing golden raisins which have relatively low concentrations of sulphur dioxide. To produce golden raisins, fresh sultana grapes are subjected to sulphur dioxide fumigation before undergoing a series of washing and rinsing steps which may include a cold water bath, a hot lye bath, and cold water sprays before being placed into drying tunnels. After drying, golden raisins may be undergo an additional treatment of sulphur dioxide.
    Type: Grant
    Filed: June 23, 2020
    Date of Patent: June 28, 2022
    Inventors: Mark S. Melkonian, Nicholas J. Melkonian
  • Patent number: 11363823
    Abstract: The invention relates to a method for preserving the fresh juice of citrus fruits or pomegranates following the conventional treatment of the fruit and corresponding extrusion or expression of same to obtain the juice. The method consists of: applying, prior to introducing the juice into a container, CO2 in the form of carbonic snow, which removes the oxygen content in the container; then introducing the juice continuously; subsequently adding, according to the characteristics of the juice, a dose of liquid nitrogen that allows the atmosphere of the headspace thereof to be corrected; and hermetically sealing the container, such that the absence of oxygen therein is ensured, preventing the product from oxidising and increasing the durability thereof, as long as said product is preserved at a final temperature between 1 and 4° C.
    Type: Grant
    Filed: November 22, 2017
    Date of Patent: June 21, 2022
    Inventors: Eduardo Cuevas Villoslada, Florentino Deza San Baudilio
  • Patent number: 11350643
    Abstract: Disclosed herein is at least one low protein yogurt composition comprising at least one dairy ingredient, dairy alternative ingredient, or mixture thereof, and a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch, wherein said low protein yogurt comprises less than 2.9% dairy protein content, and at least one method for making these low protein yogurt compositions. Also disclosed herein is a texturizing agent comprising an inhibited starch and a non-granular, enzymatically-debranched waxy potato starch.
    Type: Grant
    Filed: November 21, 2017
    Date of Patent: June 7, 2022
    Assignee: Corn Products Development, Inc.
    Inventors: Brandon Roa, Erhan Yildiz, David Stevenson, William Anthony, Jelle Brinksma
  • Patent number: 11337444
    Abstract: Rapid hydrolysis methods for producing oat-based beverage compositions, and compositions produced thereby. Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat slurry, and finishing the composition with one or more flavorings or additional ingredients yield the oat-based beverage composition.
    Type: Grant
    Filed: February 14, 2020
    Date of Patent: May 24, 2022
    Assignee: Jasper Products, L.L.C.
    Inventors: Eric M. Norwood, Natalie L. Overfelt
  • Patent number: 11297859
    Abstract: The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.
    Type: Grant
    Filed: May 14, 2021
    Date of Patent: April 12, 2022
    Assignee: Lakeside Organics of Hadley, LLC
    Inventor: Joseph J. Czajkowski
  • Patent number: 11297854
    Abstract: A liquid foodstuff comprising a. a spirulina-extract comprising phycocyanin, b. at least one multi-sulphated carageenan and/or pectin c. a chelating agent d. a solvent, wherein the amount of multi-sulphated carrageenan and/or pectin is between 0.003 and 0.6 wt %, wherein the weight ratio between multi-sulphated carrageenan and/or pectin and phycocyanin ranges between 1:1 and 100:1, wherein the chelating agent is present between 1-2000 ppm, wherein the solvent consists of water and optionally ethanol, wherein the amount of solvent ranges between 60-99 wt %, wherein the wt % are relative to the total weight of the liquid foodstuff.
    Type: Grant
    Filed: November 19, 2019
    Date of Patent: April 12, 2022
    Assignee: GNT GROUP B.V.
    Inventors: Jane Lee MacDonald, Elena Leeb
  • Patent number: 11291229
    Abstract: A method of making a food product can include forming an emulsion containing a meat and a firming agent that is one or more of plasma, whole egg powder, guar gum, pea fiber, pea protein, carboxymethyl cellulose (CMC) or a modified cereal starch; directing the emulsion through a die to form a meat analog; cooking the meat analog with steam; and cutting the meat analog into thin flakes. The method can include cooling the meat analog before the cutting. The method can include mixing the thin flakes of the meat analog with jelly or gravy to form a blended food composition in which a ratio of the flakes to the jelly or gravy is about 30:70 to about 70:30.
    Type: Grant
    Filed: March 6, 2019
    Date of Patent: April 5, 2022
    Assignee: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.
    Inventors: Caroline Ingoglia, Laurent Patrick Rouanet
  • Patent number: 11284640
    Abstract: A fasting mimicking diet package providing daily meal portions for a predetermined number of days is provided. The fasting mimicking diet package includes a kale cracker composition, a first vegetable broth composition, a mushroom soup composition, a tomato soup composition, a quinoa-containing minestrone soup composition, a bean-containing minestrone soup composition, and a pumpkin soup composition. Characteristically, the daily meal portions are packaged into meal servings or into a total daily serving to be divided into meals.
    Type: Grant
    Filed: February 14, 2017
    Date of Patent: March 29, 2022
    Assignee: University of Southern California
    Inventors: Sebastian Brandhorst, Valter D. Longo, Min Wei, Fabrizio Schirano
  • Patent number: 11278046
    Abstract: This invention relates generally to multivitamin extrudates. Their production as well as their use.
    Type: Grant
    Filed: October 6, 2016
    Date of Patent: March 22, 2022
    Assignee: DSM IP ASSETS B.V.
    Inventors: Stefanie Kirchen, Alexandra Teleki
  • Patent number: 11272715
    Abstract: An almond based dispersion including water; an almond butter base homogeneously dispersed in the water; and nisin derived from a non-dairy source of Lactococcus lactis that is homogeneously dissolved in the water. The dispersion has a shelf life of at least 28 days and up to 45 days when stored at 4° C., maintains a pH ranging from 6.1 to 7.0 while stored, and is satisfactory for human consumption.
    Type: Grant
    Filed: August 28, 2019
    Date of Patent: March 15, 2022
    Assignee: PURE NUT MYLK LLC
    Inventor: Vicki Leah Cleaves-Gregory
  • Patent number: 11252985
    Abstract: A dietary supplement composition has a dispersion including a plurality of liposomal vesicles. The dietary supplement composition includes an active ingredient including one or more hydrophobic nutrient, such as cannabinoid or cannabinoid compound (cannabinoid), and phospholipid contained in the liposomal vesicles. The cannabinoid, which may be combined with cyclodextrin, is incorporated within the liposomal vesicles. The dietary supplement composition may further include one or more of rice bran extract, mannitol and trehalose.
    Type: Grant
    Filed: May 31, 2019
    Date of Patent: February 22, 2022
    Assignee: Cannasphere Biotech, LLC.
    Inventor: James John Yiannios