Patents Examined by Helen Pratt
  • Products comprising an isothiocyanate preservative system and methods of their use
    Patent number: 6361812
    Abstract: The present invention relates to products, including preservative systems and compositions (e.g., foods, beverages, health care products, personal care products, herbicidal products, and containment devices). The products comprise a constituent comprising an isothiocyanate compound. The products may further comprise a preservative selected from sorbate preservatives, benzoate preservatives, and mixtures thereof. The present invention further relates to methods of preserving products comprising incorporating the foregoing preservative systems into such products.
    Type: Grant
    Filed: November 18, 1999
    Date of Patent: March 26, 2002
    Assignee: The Procter & Gamble Co.
    Inventors: Athula Ekanayake, John Robert Bunger, Paul Ralph Bunke
  • Nutrient rich, low fat, high fiber, carrot product, and process of making
    Patent number: 6361818
    Abstract: Nutrient rich, low fat, high fiber, carrot product containing 20-50% by weight of fiber of which 15-40% by weight is insoluble and 5-10% by weight is soluble, 0.1-1.0% by weight of fat, 10-55% by weight of carbohydrates, 0.02-1% by weight of carotenoids and vitamins and 5-10% by weight of minerals and trace elements. A process for the preparation of the carrot product requires the step of stabilizing carrot juice with carbohydrate in amounts ranging from 1-10% by weight of the juice. A formulation of the carrot product mixed with excipients.
    Type: Grant
    Filed: December 5, 2000
    Date of Patent: March 26, 2002
    Inventors: Milind Kesharlal Biyani, Manisha Manohar Banavaliker, Geeta Chandravadan Parikh, Sushma Milind Biyani
  • Process for producing frozen avocados
    Patent number: 6358555
    Abstract: A process for producing frozen avocados which will not easily disintegrate or discolor on and after thawing or defrosting. The process includes the steps of cutting avocados into a plurality of pieces and removing seeds from bodies of the pieces, heating the avocado pieces in a steam tank by application of steam, removing the avocado pieces from the steam tank, and freezing the avocado pieces quickly at an ultra-low temperature. Preferably, certain additives such as baking powder, vinegar, salt, wine and the like are provided to the avocado pieces before heating the avocados by the steam. Also, the heated avocado pieces should be cooled and dried prior to freezing.
    Type: Grant
    Filed: April 8, 2000
    Date of Patent: March 19, 2002
    Inventor: Hideyuki Takahashi
  • Diverticulitis-sparing nut-based snack products and method of making
    Patent number: 6352738
    Abstract: Nut-based products are prepared by reconsolidating ground nuts of all small particle size by means of one or more consolidating binders, preferably water soluble binders. The particle size is small enough that persons having diverticulosis may eat the nut-based products without causing diverticulitis.
    Type: Grant
    Filed: March 15, 2000
    Date of Patent: March 5, 2002
    Inventor: Henry A. Carels
  • Liquid beverage concentrate
    Patent number: 6350484
    Abstract: A liquid beverage concentrate containing fructose, non-dairy creamer, a combination of xanthan gum and tragacanth gum, flavorings and water. The composition enables relatively high ratios of finished beverage to concentrate while remaining of sufficiently low viscosity to allow the use of conventional beverage pumps and dispensers. The liquid beverage concentrate is also resistant to microbial growth without the need for additional preservatives, thereby enabling storage at ambient temperatures.
    Type: Grant
    Filed: October 27, 1999
    Date of Patent: February 26, 2002
    Assignee: VitaChlor Corporation
    Inventor: Frederick Keith Ault
  • Method of making a milk calcium composition
    Patent number: 6350481
    Abstract: Milk is concentrated by filtering with an ultrafiltration (UF) membrane, after which casein is removed by acidification and the resulting liquid is concentrated and/or dried to produce a milk calcium composition having the following components' ratios (1) and (2): (1) −1.3≦log{(% by weight calcium in composition)/(% by weight protein in composition)}≦0.26; (2) 0.9≦log{(% by weight calcium in composition)/(% by weight sodium in composition)}.
    Type: Grant
    Filed: January 19, 2000
    Date of Patent: February 26, 2002
    Assignee: Snow Brand Milk Products Co., Ltd.
    Inventors: Yasuji Kawachi, Toshihiro Kawama, Masanori Kotani, Kaoru Sato, Akira Tomizawa, Shunichi Dousako
  • Method for preparation of deodorized mushroom powder
    Patent number: 6348231
    Abstract: The present invention relates to a method for preparation of a powder with no unpleasant odor at a higher &bgr;-glucans content and a larger bulk density but with a smaller bacterial number, from the fruit body of Maitake or Yamabushitake, comprising immersing the fruit body of Maitake or Yamabushitake in a heated aqueous acid solution followed by drying and grinding. The aqueous acid solution includes aqueous solutions of inorganic acids such as hydrochloric acid, sulfuric acid, and phosphoric acid and edible organic acids such as acetic acid, citric acid, malic acid, tartaric acid and succinic acid. Acetic acid or citric acid is preferable in terms of cost and effect.
    Type: Grant
    Filed: July 27, 2000
    Date of Patent: February 19, 2002
    Assignees: Santomi Sangyo Co., Ltd, Shirako Co., Ltd.
    Inventors: Iwao Kusaka, Michitaka Shimizu
  • Method of reducing microbial growth during processing of animal carcasses
    Patent number: 6348227
    Abstract: Various food processing methods and a food processing system minimize microbial growth while an animal, such as a chicken, is processed into food. During processing, temperature of an animal carcass and atmosphere surrounding the carcass are controlled by spraying gases and a mixture of ozone and water on the carcass, directing the gases through a passage in a wall to cool a processing area, and flowing the gases into atmosphere surrounding the carcass. Preferably, the gases include ozone and cryogenic gases recycled from a cryogenic freezer. The system uses a reduced amount of fresh water by recycling water used during food processing.
    Type: Grant
    Filed: October 17, 2000
    Date of Patent: February 19, 2002
    Assignee: BOC Group, Inc.
    Inventor: Louis D. Caracciolo, Jr.
  • Sorptive purification for edible oils
    Patent number: 6346286
    Abstract: Pre-treatment sorbents suitable for sorptive pre-treatment of edible oils prior to bleaching are produced by mixing a clay mineral composition with a dry granular organic acid.
    Type: Grant
    Filed: April 26, 1995
    Date of Patent: February 12, 2002
    Assignee: Oil-Dri Corporation of America
    Inventors: Steven T. Council, G. Robert Goss, Dov Shaked
  • Calcium fortified foodstuff
    Patent number: 6342257
    Abstract: A fortified foodstuff comprising a fortifying amount of a complex of calcium and a hydrolyzed polysaccharide, optionally combined with an acid, such as an organic acid. The foodstuff may be a dairy-based product such as milk or a milk product, a confectionery product, or an ice cream.
    Type: Grant
    Filed: April 28, 2000
    Date of Patent: January 29, 2002
    Assignee: Nestec S.A.
    Inventors: Mark Randolph Jacobson, Sekhar Reddy, Dharam Vadehra, Elaine Regina Wedral, Alexander Sher
  • Dry product which can be reconstituted with hot aqueous liquids and process for its production
    Patent number: 6340494
    Abstract: Dried products of external-starch-containing fruit or vegetable concentrates are prepared wherein the products can be reconstituted with hot or cold aqueous liquids to form fruit pulps or vegetable pulps. The dried products are made by roller drying of external-starch-containing fruit and/or vegetable concentrates and comminuting to make flakes. The flakes are agglomerated with fruit concentrates or vegetable concentrates to make an agglomerate. The agglomerate is steamed and simultaneously heat treated or, alternatively, gently dried and then heat treated, to the desired final water content.
    Type: Grant
    Filed: May 8, 2000
    Date of Patent: January 22, 2002
    Assignee: Bestfoods
    Inventors: Horst Klukowski, Rolf Stute, Gerhard Speth
  • Nutrient formulation and process for enhancing the health, livability, cumulative weight gain or feed efficiency in poultry and other animals
    Patent number: 6329001
    Abstract: A nutrient formulation including moisture which is designed for use in poultry and other animals, and a method of feeding it which improves subsequent livability, cumulative feed efficiency and weight gain is disclosed.
    Type: Grant
    Filed: June 15, 1999
    Date of Patent: December 11, 2001
    Assignee: Novus International, Inc.
    Inventors: Francis J. Ivey, Julia J. Dibner, Christopher D. Knight
  • Filter apparatus and method for the production of sterile skimmed milk
    Patent number: 6326044
    Abstract: The present invention relates to a method for the production of commercially sterile skimmed milk. After separation, the skimmed milk fraction is treated by microfiltration in one or more steps. The microfiltration gives a permeate flow and a retentate flow, in which all microorganisms of a given size have effectively been separated from the permeate flow. After the microfiltration, the permeate flow is heat treated at a temperature of 72-134°C. during a requisite period of time. In order to obtain a sterile skimmed milk which is as good as free of destroyed microorganisms, the retentate flow is not employed.
    Type: Grant
    Filed: March 29, 2000
    Date of Patent: December 4, 2001
    Assignee: Tetra Laval Holdings & Finance S.A.
    Inventor: Anders Lindquist
  • Antimicrobial use of heat-treated lactic and/or glycolic acid compositions for treatment of ground meats
    Patent number: 6326042
    Abstract: Heat-treated lactic and/or glycolic acid compositions are provided herein which are useful for antimicrobial treatment of surfaces, preferably food surfaces including fruits, vegetables and animal carcasses and of particulate materials, preferably ground meats, or other materials into which the compositions may be mixed. The heat-treated lactic and/or glycolic acid compositions have an average molecular weight preferably less than or equal to about 700 D and are mixtures of single molecules of the acid and ester complexes of the acid molecules containing two to no more than about ten molecules per complex. Preferably, these compositions comprise more than about 50 weight percent of the ester complexes, and more preferably about 75 weight percent. Aqueous solutions of these compositions and methods for making and using the compositions are also provided, as are food materials comprising such compositions.
    Type: Grant
    Filed: May 4, 1999
    Date of Patent: December 4, 2001
    Assignee: The Curators of the University of Missouri
    Inventors: Eugene L. Iannotti, Richard E. Mueller, Zhonglin Jin, Nan Unklesbay, Ann Allanson
  • Beverage products having superior vitamin stability
    Patent number: 6326040
    Abstract: Disclosed are beverage products with improved vitamin stability. The beverage products include an effective amount of a aminopolycarboxylic acid as well as an effective amount of a polyphosphate, and can be enriched with one or more vitamins or other nutrients. In one embodiment, the beverage products include added water, fruit juice, ascorbic acid, ethylene diamine tetra-acetic acid (EDTA), sodium hexametaphosphate, and potassium sorbate. The beverage can be packaged in relatively inexpensive HDPE-type containers which are generally oxygen permeable, and do not require the use of special oxygen barrier packaging to preserve the vitamins and flavor oils from oxidation.
    Type: Grant
    Filed: February 22, 2000
    Date of Patent: December 4, 2001
    Assignee: The Procter & Gamble Co.
    Inventors: Donald Raymond Kearney, Sanford Theodore Kirksey, Jr., Donald Joseph Cox
  • Low density fructan composition and method for preparing same
    Patent number: 6322835
    Abstract: A low density fructan having a loose density equal or less than 0.35 g/ml to a composition which comprises intimately associated with the fructan one or more of maltodextrins, polydextrose, sucrose, polyols and high intensity sweeteners. Also provided is a method for preparing the fructan and the composition, and a composition which presents instant dispersion properties in aqueous medium.
    Type: Grant
    Filed: October 12, 1999
    Date of Patent: November 27, 2001
    Assignee: Tiense Suikerraffinaderij N.V.
    Inventors: Johan De Soete, Karl Booten, Luc Daenekindt
  • Selenium diet supplement and method of making
    Patent number: 6319529
    Abstract: A diet supplement improves the growth and health of humans and other animals. The supplement contains: (1) germs having a selenium level of at least about 0.2 ppm that are derived from a cereal grain grown in selenium-rich soil; and (2) plant materials having a selenium level of at least about 0.2 ppm that are from a legume grown in selenium-rich soil.
    Type: Grant
    Filed: August 10, 2000
    Date of Patent: November 20, 2001
    Assignee: Thompson Animal Systems, Inc.
    Inventor: Leif H. Thompson
  • Fermented organic acid that changes cell and protein functions and method of making
    Patent number: 6316035
    Abstract: The object of the present invention is to develop an agent to keep proper moisture, improve the mouth-feeling and preserve freshness of cells and protein-containing-materials which does not cause any side-effect. This object can be accomplished by contacting cells or protein-containing materials with an organic acid fermentation liquid which has been adjusted to pH6-10 by adding a carbonate.
    Type: Grant
    Filed: June 12, 2000
    Date of Patent: November 13, 2001
    Assignee: KITII Corporation Ltd.
    Inventors: Kiyoshi Kumabe, Hiroyuki Yanaka, Akiko Ishimoto
  • Cooked rice for low temperature distribution
    Patent number: 6316042
    Abstract: The invention relates to boiled rice foods containing soybean polysaccharides and trehalose. The texture of the boiled rice foods does not deteriorate when returned to an edible state by de-chilling or thawing following distribution in a chilled or frozen state, and are free from hygiene problems associated with de-chilling or thawing at room temperature.
    Type: Grant
    Filed: December 15, 1999
    Date of Patent: November 13, 2001
    Inventor: Tadahiro Iwamoto
  • Peanut butter with improved flavor and texture
    Patent number: 6312754
    Abstract: This invention relates to improved nut spreads, especially peanut butters, comprising a darker roasted nut composition and a lighter roasted nut composition. The nut spreads have a relatively low viscosity yet provide an intense nut flavor. Disclosed are the product composition and the method for making the same.
    Type: Grant
    Filed: February 23, 2000
    Date of Patent: November 6, 2001
    Assignee: The Procter & Gamble Co.
    Inventor: Vincent York-Leung Wong