Patents Examined by Jeanette Hunter
  • Method of making sugar-containing chewing gum with prolonged sweetness intensity
    Patent number: 5501864
    Abstract: A sugar-sweetened chewing gum is provided having enhanced long-term sweetness intensity during chewing, which is provided by the sugar. The sugar included in the chewing gum is at least 60% as sweet as sucrose. Water is provided in a sufficient quantity to dissolve and/or mix with at least some of the sugar. A mildly hydrophilic polymer attractor is provided which attracts the water mixed with sugar and temporarily delays the release of the water mixed with sugar during chewing. Surprisingly, the gum of the invention has enhanced long term flavor release provided by the sugar, without compromising the pleasing initial burst of sweetness, which is also provided by the sugar.
    Type: Grant
    Filed: May 13, 1994
    Date of Patent: March 26, 1996
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Joo H. Song, Kevin B. Broderick
  • Non-fried flavored ramen noodles
    Patent number: 5500236
    Abstract: Methods for drying instant-cooking ramen noodles and to dried noodle products. Noodles are prepared by mixing flour and water into a dough. The dough can be shaped into noodles and precooked with steam. The steamed noodles are dried with a flow of high velocity air at temperatures of greater than 145.degree. C. to a moisture content of less than about 20%. Once dried, the products can be packaged as a brick, a flavor packet added and the packaged article stored at ambient temperatures for long periods of time.
    Type: Grant
    Filed: October 5, 1994
    Date of Patent: March 19, 1996
    Assignee: Campbell Soup Company
    Inventors: Harry E. Miller, Paul Pak, Steven M. Schechter, Vien-An T. Huynh
  • Coprocessed galactomannan-glucomannan
    Patent number: 5498436
    Abstract: A composition comprising: (A) a coprecipitate consisting essentially of: (a) a galactomannan, with (b) a glucomannan; and (B) optionally, a gelling agent admixed with the formed coprecipitate. The inventive compositions are useful as the base for food products such as: a gelled or thickened food, a pourable salad dressing; a liquid food or food additive, a food spread such as a margarine or cheese spread, a water dessert gel, a mayonnaise, a frozen dessert, and the like.
    Type: Grant
    Filed: December 30, 1993
    Date of Patent: March 12, 1996
    Assignee: FMC Corporation
    Inventors: James J. Modliszewski, Arthur D. Ballard
  • Fruit juice center-filled chewing gum
    Patent number: 5498429
    Abstract: A center-filled chewing gum having an outer chewing gum shell enclosing a cavity and a liquid center-fill. The liquid center-fill contains a fruit juice concentrate and an acid/buffer system.
    Type: Grant
    Filed: October 12, 1994
    Date of Patent: March 12, 1996
    Assignee: Warner-Lambert Company
    Inventors: Daniel A. Orlandi, Lucy L. Wong, Hector Olaya, Kenneth P. Bilka
  • Chewing gum with a rolling compound containing erythritol
    Patent number: 5494685
    Abstract: A chewing gum product is provided with a rolling compound containing erythritol and an anticaking agent, such as talc. The angle of repose of the rolling compound is less than 30.degree.. Preferably the rolling compound comprises about 40% to about 95% erythritol, about 0.5% to about 10% anticaking agent and about 4.5% to about 50% of another polyol selected from the group consisting of maltitol, lactitol, mannitol and xylitol.
    Type: Grant
    Filed: May 17, 1994
    Date of Patent: February 27, 1996
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Henry T. Tyrpin, Kevin B. Broderick, Robert J. Yatka
  • Custard cream
    Patent number: 5494695
    Abstract: There is provided a custard cream, a body of which is formed by utilizing crystallizability of a SUS type oil-and-fat (utilizing a plastic state "thickened state" of an oil-in-water emulsion composition). This custard cream has very good melting properties in the mouth and smooth texture, in which no polysaccharides such as starch, gelatinizing agent and the like are necessary and which utilizes crystallizability of an oil-and-fat without forming a body by foaming force as in the case of a whipped cream.
    Type: Grant
    Filed: April 13, 1994
    Date of Patent: February 27, 1996
    Assignee: Fuji Oil Company Limited
    Inventors: Kuniaki Inayoshi, Sayoko Yabuuchi
  • Partially denatured whey protein product
    Patent number: 5494696
    Abstract: A partially denatured whey protein product with a protein content of 65-95% by weight relative to the dry matter, a protein denaturization level of 55-80%, and a mean particle size in the range from 30 to 60 .mu.m, in particular 40-50 .mu.m. The product is suitable for use in foods as an additive with an emulsifying action and good organoleptic properties, particularly in cold-prepared emulsions.
    Type: Grant
    Filed: December 1, 1994
    Date of Patent: February 27, 1996
    Assignee: Danmark Protein A/S
    Inventors: Hans H. Holst, Arne Christensen, Kristian Albertsen, Lars D. Jensen, Mads C. Pedersen, Brian Thomsen, Helmer Rasche, Ulrich Hartmann
  • Edible fiber-containing product and composition
    Patent number: 5490997
    Abstract: The present invention is directed to a fiber-containing edible product and a method of making such a product. The edible product contains microparticulated fiber derived from a fiber source preferably having an insoluble fiber content of at least about 2.5%, hydrocolloid in an amount sufficient to maintain the fiber in suspension when the product is mixed with liquid to make an edible composition, and, except where a pudding-like consistency is desired, potable acid in an amount sufficient to lower the pH of the edible composition to a pH sufficient to avoid gelatinization of the composition. The edible product preferably contains sweetener and additional natural flavoring.
    Type: Grant
    Filed: April 17, 1995
    Date of Patent: February 13, 1996
    Assignee: Devine Foods, Inc.
    Inventors: Denise L. Devine, Sheila M. Katz, Peter M. Salmon, M. Lynne Sweet
  • Chewing gum composition with accelerated, controlled release of active agents
    Patent number: 5487902
    Abstract: A chewing gum composition with accelerated, controlled release of active agents comprising one or more active agents, a chewing gum base and optionally conventional auxiliary agents and additives. The chewing gum is prepared on the basis of a chewing gum base having a resin component containing at least 25 weight % of a particular resin. The accelerated, controlled release of the active agents is obtained by adding at least one solubilizer having an HLB of 14-20 in a quantity of 0.1-10 weight % to the chewing gum composition.
    Type: Grant
    Filed: September 19, 1994
    Date of Patent: January 30, 1996
    Assignee: Fertin Laboratories Ltd. (Dansk Tyggegummi Fabrik A/S)
    Inventors: Carsten Andersen, Morten Pedersen
  • Butter products
    Patent number: 5487913
    Abstract: Reduced fat content butter products prepared from dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products--milk, skim milk, and dairy fats--are employed as required to adjust the fat content of the product; and optional ingredients may be added to, inter alia: adjust the texture of the product, inhibit oxidation and otherwise extend shelf life, alter color, and enhance flavor. The product may have a fat content low enough to qualify it as a reduced fat or even a light (or lite) butter. The product may have the firmness of conventional firm butter or be spreadable at refrigeration temperatures.
    Type: Grant
    Filed: March 31, 1994
    Date of Patent: January 30, 1996
    Assignee: Creamery Hollow U.S.A., Inc.
    Inventors: Robert N. Fackrell, Lorenzo P. Griffeth
  • Beverage base of cocoa coated sugar grains
    Patent number: 5487904
    Abstract: A beverage base of crystallized sugar grains having a mean diameter of 250 .mu.m to 500 .mu.m and a cocoa powder coating has a poured apparent voluminal mass (d1) of from 630 g/1 to 750 g/l, a free apparent voluminal mass (d2) of from 750 g/1 to 860 g/l and a degree of compressibility (d2-d1)/d2 below 20%.
    Type: Grant
    Filed: May 24, 1994
    Date of Patent: January 30, 1996
    Assignee: Nestec S.A.
    Inventor: William G. Caly
  • Processed egg powder and process for production thereof
    Patent number: 5487911
    Abstract: A processed egg powder comprising water-insoluble dry egg yolk particles of substantially spherical shape and a process for producing a processed egg yolk powder, which comprises spray-drying an egg liquid containing egg yolk and thereafter denaturing the resulting dry egg powder substantially in the form as it is.
    Type: Grant
    Filed: July 22, 1994
    Date of Patent: January 30, 1996
    Assignee: Kewpie Kabushiki Kaisha
    Inventors: Tsunesuke Ueda, Tadao Kusama, Kazuo Honma
  • Frozen confection
    Patent number: 5486373
    Abstract: Frozen low bulk density dessert or confection products, such as ice confections, having a thermal transition temperature in excess of -18.degree. C. and in particular in excess of -13.degree. C. to prevent or reduce unintended shrinkage and deformation.
    Type: Grant
    Filed: April 19, 1995
    Date of Patent: January 23, 1996
    Assignee: Good Humor Corporation
    Inventors: Christopher B. Holt, Julia H. Telford
  • Continuous chewing gum base manufacturing process using a mixing-restriction element
    Patent number: 5486366
    Abstract: A process for continuously producing a chewing gum base comprises the steps of continuously adding an elastomer, a filler and a plasticizer into a continuous mixer, subjecting the elastomer, filler and plasticizer to a highly distributive mixing operation followed by a restriction element and continuously discharging the resulting chewing gum base from the mixer while the adding and mixing steps are in progress.
    Type: Grant
    Filed: October 14, 1993
    Date of Patent: January 23, 1996
    Assignee: Wm. Wrigley Jr. Company
    Inventors: Joo H. Song, Donald J. Townsend
  • Frozen dairy product containing polyol polyesters
    Patent number: 5486372
    Abstract: A frozen dairy dessert product having on a non-flavored basis, from about 3% to about 20% of a polyol fatty acid polyester, from 0% to about 8% of a triglyceride fat, from about 0.3% to about 0.7% of an emulsifier, from about 10% to about 19% of milk solids not fat, from about 6% to about 15% of a carbohydrate sweetener, such as sucrose, from 0% to about 15% (dry solids basis) of low dextrose equivalent corn syrup solids having a dextrose equivalent (DE) of from about 20 to about 36, from 0% to about 6% (dry solids basis) of high DE corn syrup solids having a DE of from about 36 to about 95, from 0% to 6% (dry solids basis) of dextrin having a DE of less than about 20, from 0% to about 3% of starch and from 0% to about 0.5% stabilizer.A white mix containing all of the ingredients is prepared by adding the ingredients, including the polyol polyester to heated water with agitation.
    Type: Grant
    Filed: March 8, 1994
    Date of Patent: January 23, 1996
    Assignee: Kraft Foods, Inc.
    Inventors: Robert W. Martin, Mark S. Miller, Kevin J. Surber
  • Low fat food product
    Patent number: 5484622
    Abstract: All natural, low-fat baked foods (such as cookies, cakes, and brownies) and methods of making and baking them utilize a mixture of flour, high amylose starch, and prune as a flour, fat, and egg yolk substitute. They may also include high amylopectin starch. They are, in addition low in sodium and include no mono- or diglycerides.
    Type: Grant
    Filed: March 15, 1995
    Date of Patent: January 16, 1996
    Inventors: Jeffrey A. Caden, Mark Wolke
  • Ice cream confection
    Patent number: 5482728
    Abstract: An ice cream, confection comprising a frozen composition containing particles having a sweetener core encapsulated in a butterfat coating.A process of producing a frozen ice cream confection comprising mixing together a solid or semi-solid aerated composition comprising non-fat milk protein and ice crystals and particles having a sweetener core encapsulated in a butterfat coating at a temperature wherein there is substantially no melting of the ice crystals.
    Type: Grant
    Filed: March 2, 1994
    Date of Patent: January 9, 1996
    Assignee: Dove International - Division, Mars, Incorporated
    Inventors: Uwe Tapfer, Malcolm Austin
  • Confections comprising a proteinaceous chewable base
    Patent number: 5482722
    Abstract: Confections containing a proteinaceous chewable base which reduces stickiness but retains elastic characteristics, compared to traditional confections. In a preferred embodiment, biodegradable and non-stick chewing gum and chewing gum bases comprising prolamine are described.
    Type: Grant
    Filed: September 26, 1994
    Date of Patent: January 9, 1996
    Assignee: Opta Food Ingredients, Inc.
    Inventor: Richard B. Cook
  • Emulsified composition of oil and fat, and bread made by using same
    Patent number: 5480671
    Abstract: A natural-type emulsified composition of oil and fat which does not employ any synthetic compound. The emulsified composition of oil and fat is made by mixing a natural edible oil and fat, 3% to 97% by weight, with a fermented uncooked soybean paste, 3% to 97% by weight. The soybean paste is obtained by breaking the soybean to provide roughly broken soybean, feeding the roughly broken soybean into a sealed vessel, treating the soybean with steam under up to 1 kg/cm.sup.2, rapidly discharging the soybean from the sealed vessel into the outside atmospheric pressure so that the soybean is puffed, powderizing it, and then fermenting the powder after adding malt and salt. Also provided is a food, such as bread, made by using the emulsified composition of oil and fat instead of a yeast food and/or shortening which include a synthetic emulsifier.
    Type: Grant
    Filed: February 25, 1994
    Date of Patent: January 2, 1996
    Inventor: Satoshi Nii
  • Fat-reduced laminated doughs
    Patent number: 5480662
    Abstract: The invention concerns laminated doughs, wherein an aqueous gel containing 20-50 wt. % of maltodextrin and 0-30 wt. % of .beta.-glucan and/or pentosans is present as fat replacer; in this way, doughs can be made that contain less than 14 wt. % of fat so that a fat reduction (compared with a conventional dough) of at least 50% can be obtained.
    Type: Grant
    Filed: March 24, 1994
    Date of Patent: January 2, 1996
    Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.
    Inventors: Karin Boode-Boissevain, Jeannette D. Van Houdt-Moree