Patents Examined by Jeanette Hunter
  • Chewing gum containing hydrophobic flavorant encapsulated in a hydrophilic shell
    Patent number: 5532004
    Abstract: Chewing gum containing particles of a flavoring component in which the flavorant is encapsulated in a hydrophilic gelation shell.
    Type: Grant
    Filed: April 19, 1995
    Date of Patent: July 2, 1996
    Assignee: Nabisco, Inc.
    Inventors: Joseph W. Bell, Thomas J. Carroll, Wayne J. Puglia
  • Couscous-like product made from pasta scrap
    Patent number: 5532016
    Abstract: A method for making a couscous-like product from scrap generated during conventional pasta production.
    Type: Grant
    Filed: June 7, 1995
    Date of Patent: July 2, 1996
    Assignee: Borden, Inc.
    Inventors: Dhyaneshwar B. Chawan, Carleton G. Merritt, Stephen R. Gillmore
  • Compositions having a creamy structure and containing fructan, process for preparing these compositions and their use
    Patent number: 5527556
    Abstract: Compositions having a creamy structure and containing a fructane or fructanes mixed with a liquid such as water, milk, egg white, egg yolk or sugar syrup; and the use of said compositions in foodstuffs such as ice cream, salad dressings, chocolate preparations, meat products, breads and pastries, fillings, sandwich spreads, jam, dairy products, sauces, etc. The foods containing these compositions are also described.
    Type: Grant
    Filed: June 6, 1994
    Date of Patent: June 18, 1996
    Assignee: Raffinerie Tirlemontoise S.A.
    Inventors: Anne Frippiat, George S. Smits
  • Bulk sweetener for frozen desserts
    Patent number: 5527554
    Abstract: An improved frozen dessert made without sucrose or corn syrup solids is provided that employs lactitol and hydrogenated starch hydrolysates as the bulk sweeteners. Aspartame, acesulfame K or other artificial sweeteners may be used as an intense sweetener. The formulation provides a taste and texture qualities that are at least as preferable as conventional products sweetened with sucrose and corn syrup solids and further provides hardness, melting and overrun properties that compare favorably with conventional products sweetened with sucrose and corn syrup solids.
    Type: Grant
    Filed: June 2, 1995
    Date of Patent: June 18, 1996
    Assignee: Xyrofin Oy
    Inventors: Philip M. Olinger, Tammy Pepper
  • Color stable chewing gum bases and chewing gums made therefrom
    Patent number: 5525361
    Abstract: A color stable chewing gum base, and chewing gum that contains the chewing gum base, that does not include phosphatidyl ethanolamine. Preferably, the bases include a modified phosphatide. The modified phosphatide is substituted for at least the phosphatidyl ethanolamine that is present in commercially available lecithin oil. The use of modified phosphatides, and in particular, acetylated phosphatidyl ethanolamine, hinders the reaction responsible for the discoloration of the base, thus reducing or eliminating darkening of the gum base over time at elevated temperatures.
    Type: Grant
    Filed: March 16, 1995
    Date of Patent: June 11, 1996
    Assignee: Wm. Wrigley Jr. Company
    Inventor: Archie L. Hightower
  • Method for the enzymatic liming of skins and hides
    Patent number: 5525509
    Abstract: A method for preparing unhaired hides ready for tanning from hides and skins using proteolytic and lipolytic enzymes in the beamhouse, whereby in at least one of the partial steps of the beamhouse consisting of a) liming in the pH range 11.5-14 and b) bating in the pH range 5-11.5, alkaline lipases (E.C.3.1.3.) having an activity optimum in the pH range 9-11 are added to the aqueous floats corresponding to these partial steps.
    Type: Grant
    Filed: September 23, 1994
    Date of Patent: June 11, 1996
    Assignee: Rohm GmbH
    Inventors: Juergen Christner, Tilman Taeger, Gertrud Wick
  • Chewing gum products using polydextrose
    Patent number: 5525360
    Abstract: Chewing gum products containing polydextrose and methods of making such products are disclosed. In one embodiment, the polydextrose is used in a rolling compound applied to the chewing gum product. In a second embodiment, the polydextrose is used in a hard-shell coating for a pellet gum. In a third embodiment, polydextrose is used in the center fill of a chewing gum. Polydextrose is also co-dried with other sweeteners, coevaporated to make syrups and used as an encapsulating agent for high-intensity sweeteners or flavors used in gum compositions.
    Type: Grant
    Filed: July 28, 1994
    Date of Patent: June 11, 1996
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Robert J. Yatka, Lindell C. Richey, Marc A. Meyers
  • Continuous gum base manufacture using sequential mixers
    Patent number: 5523097
    Abstract: A continuous method of making chewing gum base is provided wherein two continuous mixers are arranged in series. A higher viscosity portion including elastomer, filler, and elastomer plasticizer is continuously added and mixed in the first continuous mixer to form a blend. The blend is ventilated after leaving the first continuous mixer. The blend from the first continuous mixer is continuously added to the second continuous mixer. A lower viscosity portion including softener/emulsifier and, optionally, wax and additional elastomer plasticizer, is also continuously fed to the second continuous mixer and mixed therein with the blend from the first continuous mixer to form chewing gum base.
    Type: Grant
    Filed: March 9, 1995
    Date of Patent: June 4, 1996
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Joo H. Song, Donald J. Townsend
  • Wax-free chewing gum base that includes oil
    Patent number: 5523098
    Abstract: A chewing gum base is provided which is free of wax as well as a method of producing same. In an embodiment, a wax-free gum base is provided having flavor release characteristics at least as good as similar bases including wax comprising an elastomer, polyvinyl acetate, an elastomer plasticizer, and a sufficient amount of oil chosen from the group consisting of: cottonseed; soybean; canola; safflower; sunflower; palm; and coconut oil to achieve flavor release characteristics that are at least as good as a similar gum base including wax.
    Type: Grant
    Filed: April 21, 1995
    Date of Patent: June 4, 1996
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Steven P. Synosky, Michael A. Reed
  • Edible compostion and a process for its preparation
    Patent number: 5520950
    Abstract: An edible composition, specifically to a nut spread which is equivalent in its sensory properties to the normal nut spread. The spread contains no sugar and considerably less fat and a method for obtaining the sugarless nut spread.
    Type: Grant
    Filed: November 14, 1994
    Date of Patent: May 28, 1996
    Assignee: Cerestar Holding B.V.
    Inventor: Kurt C. Rosenplenter
  • Chewing gum containing low levels of maltodextrin
    Patent number: 5518739
    Abstract: A chewing gum composition is disclosed that contains about 0.1% to about 0.6% maltodextrin. The maltodextrin provides an initial stiffness so that the gum can be easily wrapped. However, at the low levels used, the maltodextrin does not have a significant impact on the chew properties of the gum.
    Type: Grant
    Filed: July 20, 1994
    Date of Patent: May 21, 1996
    Assignee: The Wm. Wrigley Jr. Company
    Inventors: Marc A. Meyers, Mansukh M. Patel, Michael P. Russell, David W. Record
  • Filled bagel dough product and method
    Patent number: 5514395
    Abstract: A filled bagel dough product has a hollow spherical shell filled with cream cheese. The dough is formed into an open ball, which is sealed after insertion of a scoop of cream cheese. The filled ball is steamed to skin outer and inner crusts, then baked to provide a dense crumb. The resulting product is freezable for long shelf-life.
    Type: Grant
    Filed: August 16, 1993
    Date of Patent: May 7, 1996
    Inventor: Alvin Burger
  • Smoking substitute
    Patent number: 5512306
    Abstract: The present invention concerns a smoking substitute composition wherein nicotine is the form of an inclusion complex between nicotine and a cyclodextrincompound.
    Type: Grant
    Filed: November 7, 1994
    Date of Patent: April 30, 1996
    Assignee: Pharmica AB
    Inventors: Thommy Carlsson, Sven B. Andersson
  • Sweet ice stuffs and jellied foods
    Patent number: 5510137
    Abstract: Sweet ice stuffs and jellied foods produced in accordance with the present invention using trehalose as one of raw materials are of low calorie and high-grade feeling, and sweet ice stuffs and jellied foods produced by substituting all or part of the cariogenic sugar or a substitute therefor as one of raw materials in the recipe for prior art products with trehalose and water or the like are of low cariogenicity, low calorie and high-grade feeling.
    Type: Grant
    Filed: April 26, 1994
    Date of Patent: April 23, 1996
    Assignee: Ajinomoto Co., Inc.
    Inventors: Yuzo Okada, Toshio Kato
  • Food sweetener composition and process
    Patent number: 5510123
    Abstract: Food sweetener compositions containing aspartame and sugar acids. Specifically, the sweetener compositions include a sugar acid, such as a polyuronic acid, in an amount sufficient to eradicate the undesired lingering aftertaste of aspartame without contributing to viscosity or pulp volume. The present invention also involves the novel use of such sweetener compositions in food products, such as carbonated beverages, so that they no longer exhibit the lingering aftertaste of aspartame.
    Type: Grant
    Filed: December 14, 1993
    Date of Patent: April 23, 1996
    Assignee: California Natural Products
    Inventors: Cheryl R. Mitchell, Morris A. Mann
  • Thixotropic donut icing
    Patent number: 5508054
    Abstract: A thixotropic white donut icing which contains sweetener solids, iota carrageenan gum and calcium ion, wherein the carrageenan gum and calcium ion are effective to render the icing thixotropic.
    Type: Grant
    Filed: February 15, 1995
    Date of Patent: April 16, 1996
    Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: John Kretow, Bruce N. Sattelberg
  • Pourable salad dressings
    Patent number: 5508055
    Abstract: A pourable acidic dressing containing selected non-starch polysaccharides in the form of sheared gel particles to suspend particulate materials in the dressing. The dressing contains up to small amounts of xanthan which are rheologically acceptable.
    Type: Grant
    Filed: May 31, 1995
    Date of Patent: April 16, 1996
    Assignee: Thomas J. Lipton Co., Division of Conopco, Inc.
    Inventors: Richard E. Rubow, Daniel J. Kochakji, Michele A. Buchanan, Charles R. Brown, Stephen C. Daniels, Malcolm G. Jones, Ian T. Norton
  • Method for imparting ability of preventing obesity and impaired glucose tolerance to foods and foods and sugar preparations exhibiting such preventive effects
    Patent number: 5505981
    Abstract: Preventing obesity and impaired glucose tolerance by incorporating indigestible dextrin containing at least 30% by weight of indigestible components into a food in an amount ranging from 1 g to 30 g per meal of the food.
    Type: Grant
    Filed: August 3, 1993
    Date of Patent: April 9, 1996
    Assignee: Matsutani Chemical Industries Co., Ltd.
    Inventors: Shigeru Wakabayashi, Yasuhiro Hoshii
  • Chocolate confection
    Patent number: 5505982
    Abstract: A chocolate that contains a composite of surfactant/cellulose. The composite is made by the process of coprocessing the cellulose with a surfactant. The composite can be used as a bulking agent or functional formulary aid in low-moisture or in fat phase compositions.
    Type: Grant
    Filed: January 27, 1995
    Date of Patent: April 9, 1996
    Assignee: FMC Corporation
    Inventors: Gregory R. Krawczyk, Edward Selinger, Emanuel J. McGinley
  • Non-fat foods and methods for preparing same
    Patent number: 5503863
    Abstract: Non-fat food including fruit spreads, bakery fillings, flavored syrups, fruit and vegetable juices, pie glazes and fillings, yogurt fillings and salsa, for example, are prepared by incorporating a pectin, starch, cellulose, or protein based fat mimetic, or mixtures thereof, into a recipe therefor as an additional ingredient.
    Type: Grant
    Filed: June 7, 1995
    Date of Patent: April 2, 1996
    Assignee: The J. M. Smucker Company
    Inventors: Charles H. Brain, Karen S. Gaither, David J. Muenz