Patents Examined by Jeanette Hunter
  • Patent number: 5824342
    Abstract: Discrete entities of a solid suspension are made from a solid fat matrix and a non-fat solid substrate having an active associated with said substrate. These entities are spheroidal in shape, have uniform size and substantially the same active content due to the flash flow process used to make them. They are especially useful as delivery systems for comestibles, pharmaceuticals and personal products.
    Type: Grant
    Filed: April 9, 1996
    Date of Patent: October 20, 1998
    Assignee: Fuisz Technologies Ltd.
    Inventors: Subraman R. Cherukuri, Gerald E. Battist, James H. Perkins
  • Patent number: 5665413
    Abstract: The present invention is a composition and a method for its manufacture, from fruit of the genus Actinidia. Compositions according to the present invention often exhibit an unusual characteristic in that they undergo a viscosity increase when subjected to a shearing force, or a combination of shearing and aeration. The composition, possesses differences with comparable compositions obtained by other fruit products and thus represents a useful alternative thereto. However, the unusual property of viscosity increase makes the composition suitable as a replacement for many dairy products. Disclosed are several examples of the use of a composition in this role including its use in the preparation of non-dairy food products, including mayonnaise and a soft serve ice-cream product, which emulates dairy equivalents.
    Type: Grant
    Filed: February 16, 1995
    Date of Patent: September 9, 1997
    Inventor: Michael Joseph Paul Rossiter
  • Patent number: 5660866
    Abstract: The invention relates to a combination popsicle wherein an ice layer whose surface is uneven is formed on the circumference of a core stuff, a method for making the same and a device for the method. As an ice material for forming the ice layer, irregular ice crystals in size are used which is provided by collecting uniformly dispersed fine ice crystals in a cohering process to form into lumps and by crushing the lumps. Because of this, with the irregular ice crystals, uneven form which is clear can be constantly formed on the surface of the ice, popsicle.
    Type: Grant
    Filed: July 7, 1993
    Date of Patent: August 26, 1997
    Assignee: Kanebo, Ltd.
    Inventors: Hisahiro Tomioka, Masakazu Shimazaki, Susumu Makino, Kimitaka Takeno
  • Patent number: 5656317
    Abstract: The invention relates to an agglomerated composition comprising at least one fructan exhibiting instant colloidal dispersion.The invention also relates to a process for preparing the agglomerated composition, to a process for preparing a composition having a creamy structure using the said agglomerated composition, and to the creamy-structured composition thus obtained and the food products comprising the said compositions.
    Type: Grant
    Filed: December 4, 1995
    Date of Patent: August 12, 1997
    Assignee: Raffinerie Tirlemontoise S.A.
    Inventors: Georges Smits, Luc Daenekindt, Karl Booten
  • Patent number: 5654027
    Abstract: The present invention comprises a dual function suspension agent and texture modifier for use in beverages and other consumable fluids. The concentrated gum dispersion consists of a mixture of gellan gum, a sequestrant and optionally, a calcium salt. Preferably, the mix is used to prepare a unique gelled beverage in which flavors and other ingredients are uniformly distributed for excellent taste and mouthfeel.
    Type: Grant
    Filed: June 6, 1995
    Date of Patent: August 5, 1997
    Assignee: Nutrasweet Company
    Inventor: William F. Chalupa
  • Patent number: 5654029
    Abstract: The present invention relates to stable pourable emulsions of the type vinaigrette. Stability is attained by incorporating into the continuous oil phase a small amount of solid fat, such as hardened rapeseed oil. The product resembles to a large extent traditional home-made vinaigrette.
    Type: Grant
    Filed: June 13, 1995
    Date of Patent: August 5, 1997
    Assignee: Unilever Patent Holdings B.V.
    Inventors: Auke Jan Heeringa, Pascale Fournier, Gerrit Daniel Harcksen
  • Patent number: 5651936
    Abstract: A chewing gum including sorbitol and method of making the same is provided. The chewing gum is created from a formulation that includes a composition that comprises a syrup solution of aqueous sorbitol, a plasticizing agent selected from glycerin, propylene glycol and mixtures thereof, and an anticrystallization agent comprising alditols other than sorbitol having a degree of polymerization (DP) of 1 or 2.
    Type: Grant
    Filed: November 3, 1995
    Date of Patent: July 29, 1997
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Michael A. Reed, Victor V. Gudas, Pamela M. Mazurek, Albert H. Chapdelaine, Robert J. Yatka, Lindell C. Richey, Marc A. Meyers
  • Patent number: 5650188
    Abstract: A baking improver composition in a homogeneous solid shaped form which includes one or more baking improver agents and at least one binding agent which permits disintegration of the solid form when in use for mixing a dough. Such a composition form may weigh between 25 grams and 2 kilograms and is capable of manual division into smaller dosage units and obtained, for example, by compacting a powder composition based on flour and containing about 20 to 30% by weight of lecithin as a binding agent and baking emulsifier.
    Type: Grant
    Filed: October 28, 1994
    Date of Patent: July 22, 1997
    Assignee: Gist-brocades, B.V.
    Inventors: Henri Gaubert, Dominique Le Cren, Jaques Perrier
  • Patent number: 5648111
    Abstract: Grain starch, produced by a starch bearing plant, which is heterozygous for the dull gene and homozygous recessive for the waxy and the amylose extender genes. The starch also has functional properties which can be utilized for foodstuffs and other applications without chemical modifications.
    Type: Grant
    Filed: May 23, 1995
    Date of Patent: July 15, 1997
    Assignee: E. I. Du Pont de Nemours and Company
    Inventors: Richard Warren Pearlstein, James Francis Ulrich
  • Patent number: 5645881
    Abstract: Reduced calorie ice cream-type frozen desserts are prepared by replacing some or all of the fat in an ice cream recipe with a butter fat mimetic composition comprised of a fatty acid-esterified propoxylated glycerin composition. The mimetic composition may be comprised of two or more fatty acid-esterified propoxylated glycerin compositions in order to obtain a composition having a melting profile similar to that for butter fat. The reduced calorie ice cream-type frozen desserts have a rich, creamy texture and excellent flavor.
    Type: Grant
    Filed: December 13, 1995
    Date of Patent: July 8, 1997
    Assignees: CPC International Inc., ARCO Chemical Technology, L.P.
    Inventors: Krystyna U. Tancibok, Bernard C. Sekula
  • Patent number: 5643621
    Abstract: Methods and compositions for flavor enhancement and development in a cultured dairy product employ identification and selection of fat fractions from sources such as milk(butter) fat for use as flavor precursors. The selected fractions are added to the product at a step in the manufacturing process where they are available for flavor development by means characteristic of the product. The selected fractions are preferably enhanced for fatty acids and have low melting points. For a reduced fat product, the flavor precursors are generally added in combination with a fat substitute. Homogenization of all the aqueous protein component in this type of product was an improvement over homogenizing only a portion of this component. The invention is particularly suitable for production of reduced fat cultured dairy products.
    Type: Grant
    Filed: May 22, 1995
    Date of Patent: July 1, 1997
    Assignee: Kraft Foods, Inc.
    Inventor: David W. Mehnert
  • Patent number: 5643627
    Abstract: A non-gelling starch having good freeze-thaw stability and good mouthfeel making it suitable for use as a food additive is provided by selected waxy starch which has greater than 30% by weight of short chains with a DP of less than 13 and has been converted to a WF of from about 10 to 80, preferably 20 to 45. Particularly useful waxy starches are a hybrid waxy starch from a plant of wxsu2 genotype, waxy rice, waxy barley and amaranth.
    Type: Grant
    Filed: December 29, 1995
    Date of Patent: July 1, 1997
    Assignee: National Starch and Chemical Investment Holding Corporation
    Inventors: David P. Huang, Roger Jeffcoat, William R. Mason
  • Patent number: 5641533
    Abstract: A no and low fat mayonnaise or mayonnaise like composition includes a continuous aqueous phase containing a semi-gelled system comprising a non-amidated or amidated galacturonic acid methyl ester with a degree of esterification below 55% (LM pectin) to replace part or all of the fat in order to make a mayonnaise that has organoleptic characteristics that imitates real mayonnaise.
    Type: Grant
    Filed: August 9, 1995
    Date of Patent: June 24, 1997
    Assignee: Hercules Incorporated
    Inventor: Hans Christian Ambjerg Pedersen
  • Patent number: 5637344
    Abstract: The present invention relates to an amorphous crystalline chocolate flavored hard candy confection utilizing air-jet milled cocoa powder in which the particles thereof are less than about 15 microns in size and generally have rounded edges to achieve a desirable smooth texture and to the process of preparing the same.
    Type: Grant
    Filed: October 20, 1995
    Date of Patent: June 10, 1997
    Assignee: Hershey Foods Corporation
    Inventors: John R. Carpenter, Ann L. Gutshall-Zakis, Ofomata E. Ejike, R. Mark Heim
  • Patent number: 5637334
    Abstract: Chewing gums containing maltitol and methods of making such gums are disclosed. In one embodiment, the gum comprises about 5% to about 95% gum base, about 0.1% to about 10% flavoring agent and maltitol, the maltitol being the only bulk sweetener. The maltitol provides the gum with unique properties, and the gum may be non-cariogenic. In other embodiments, the maltitol is co-dried with other sweeteners or coevaporated with a plasticizing syrup to produce unique sweetening ingredients and syrups for gum.
    Type: Grant
    Filed: September 26, 1995
    Date of Patent: June 10, 1997
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Robert J. Yatka, Lindell C. Richey, Marc A. Meyers, David L. Witkewitz
  • Patent number: 5633030
    Abstract: Gelling agent compositions are provided that comprise xanthan and at least one polysaccharide selected from guar, depolymerized galactomannan and mixtures thereof. The compositions may be used in comestible products and methods of making same and gelled products are also provided.
    Type: Grant
    Filed: June 1, 1995
    Date of Patent: May 27, 1997
    Assignee: CPC International Inc.
    Inventors: William M. Marrs, Iain C. Mutter Dea
  • Patent number: 5633029
    Abstract: A suspension containing a large number of very small ice crystals in a sugar solution is obtained by mixing a concentrated sugar solution with a less concentrated sugar solution or water, both solutions having been cooled to a temperature of from just above the metastable limit temperature of the respective solution to just above the melting point of the respective solution prior to mixing.
    Type: Grant
    Filed: November 30, 1995
    Date of Patent: May 27, 1997
    Assignee: Good Humor-Breyers Ice Cream, Division of Conopco, Inc.
    Inventors: David R. Cox, Stephen R. Moore
  • Patent number: 5633028
    Abstract: A xanthan gum composition is prepared that is useful as a thickener and suspension agent in food and pharmaceutical applications. Comprised of xanthan gum and small amount of a food grade emulsifier, the composition is both shelf stable, dust-free and fast hydrating thereby providing a product that is easily assimilated into its end product uses with fewer steps and costs of manufacture.
    Type: Grant
    Filed: May 10, 1996
    Date of Patent: May 27, 1997
    Assignee: Rhone-Poulenc Inc.
    Inventor: Philip Wong
  • Patent number: 5633027
    Abstract: Solid delivery systems for highly volatile flavor oils which include a stabilized, substantially non-volatile mixture of a highly volatile flavor oil or flavor component and a medium chain triglyceride are disclosed. The stabilized mixtures may be absorbed or adsorbed onto a non-fat solid substrate and incorporated into a saccharide based matrix and flash flow processed. The delivery systems may be added to chewing gum and confectionery products.
    Type: Grant
    Filed: June 7, 1995
    Date of Patent: May 27, 1997
    Assignee: Fuisz Technologies Ltd.
    Inventors: Subraman R. Cherukuri, Gerald E. Battist, Jose F. Zamudio-Tena
  • Patent number: 5629041
    Abstract: A reduced calorie sandwich cookie wherein the weight percent of fat and/or oil of the cookie filler is reduced by at least one quarter and replaced by a predominantly non-caloric bulking agent having a water absorptivity of 200% or less while maintaining the water activity of the entire filler at from 0.2 to 0.7.
    Type: Grant
    Filed: July 8, 1994
    Date of Patent: May 13, 1997
    Assignee: FMC Corporation
    Inventors: Thomas R. Laaman, Christopher J. Sewall