Patents Examined by Jeanette M. Hunter
  • Stabilized fruit suspensions and method for preparing the same
    Patent number: 4370354
    Abstract: A fruit suspension which contains a mixture of from 70% to 30% low methoxyl pectin and from 30% to 70% xanthan based on the total weight of gum added, preferably a 50:50 mixture, is effectively stabilized. Such a mixture is particularly useful in stabilizing the fruit suspension employed in sundae style yogurts because it eliminates problems with unwanted gelatin and fruit float.
    Type: Grant
    Filed: December 3, 1981
    Date of Patent: January 25, 1983
    Assignee: Hercules Incorporated
    Inventor: Dianne P. Leipold
  • Method for producing fatty confectioneries having three-dimensional decoration deposited thereon
    Patent number: 4369200
    Abstract: A method for producing fatty confectioneries having three-dimensional decoration deposited thereon comprising the steps of providing a mold having three-dimensional recesses in design, pattern and/or letter configuration, placing a plate mold having through holes corresponding to said recesses in configuration and position on said mold, spraying decorative fatty confectionery material in the form of fine particles into said recesses through said through holes, removing said plate mold from the mold, pouring base fatty confectionery material into said mold over said decorative fatty confectionery material, cooling said mold to cool and solidify said base and decorative fatty confectionery material and removing the resulting confectionery from said mold.
    Type: Grant
    Filed: September 10, 1981
    Date of Patent: January 18, 1983
    Assignee: Meiji Seika Kaisha, Ltd.
    Inventors: Hachiya Iwao, Igarashi Susumu
  • Process for producing bland-tasting starch
    Patent number: 4368212
    Abstract: A bland-tasting starch is prepared by stirring a starch having a distinct cereal or root taste in aqueous slurry form with an acid at about pH 3-5 for at least about 25 minutes, adding an alkaline earth metal oxide to a pH of 5.5 to 8 and stirring, and thereafter filtering the slurry and drying the starch. In a preferred aspect the acid is sulfuric acid, the oxide is calcium or magnesium oxide and the starch is waxy maize. When the starch is dried by drum-drying, a pregelatinized starch is obtained. The resulting starch will not adversely affect the taste of foodstuffs to which it is added.
    Type: Grant
    Filed: December 16, 1981
    Date of Patent: January 11, 1983
    Assignee: National Starch and Chemical Corporation
    Inventor: Erwin Heckman
  • Composition for aerated frozen desserts containing uncooked fruit puree and method of preparation
    Patent number: 4368211
    Abstract: Disclosed are non-dairy dessert compositions suitable for the preparation of soft serve aerated frozen desserts. The compositions comprise from about 25% by weight to about 75% of a whole comminuted fruit puree, from about 0.3% to 1.5% by weight of an acid-stable whipping agent, from about 0.1% to 0.5% by weight of an acid-stable polysaccharide gum, from about 1% to about 15% of a malto dextrin bodying agent, from about 12% to about 28% of a nutritive carbohydrate sweetening agent, and from about 1% to 10% of an edible fatty triglyceride oil. The moisture content of the dessert compositions ranges between about 45% to 75%. After homogenization of the dessert compositions, an aerated frozen, soft serve dessert having a density of 0.2 to 0.95 g./cc. can be prepared in conventional aerated frozen dessert equipment.
    Type: Grant
    Filed: November 23, 1981
    Date of Patent: January 11, 1983
    Assignee: General Mills, Inc.
    Inventors: Jon R. Blake, Richard K. Knutson, Deon L. Strommer
  • Water-soluble curcumin complex
    Patent number: 4368208
    Abstract: A water-soluble curcumin complex suitable for use as a coloring agent in foods is prepared by dissolving and mixing a source of curcumin and gelatin in an aqueous acetic acid solution. The complex comprises up to about 15% curcumin by weight, and may be incorporated into a wide variety of foodstuffs in either liquid or dry form.
    Type: Grant
    Filed: April 13, 1981
    Date of Patent: January 11, 1983
    Assignee: McCormick & Company, Inc.
    Inventor: John L. Schranz
  • Edible colorant
    Patent number: 4366173
    Abstract: A food grade colorant which is substantially free of 4 methyl imidazole 4 MeI is obtained by digesting a roasted malted cereal in water by use of at least one protease and at least one carbohydrase enzyme. The aqueous extract is separated from remaining solids and retained for use as the colorant. It may be concentrated or dried to a free flowing powder. The colorant obtained from roasted black malted barley typically has a 4 MeI content of less than 50 mg/Kg and a color greater than 14,000 EBC units at 70% solids.
    Type: Grant
    Filed: February 4, 1981
    Date of Patent: December 28, 1982
    Assignee: Mauri Brothers & Thomson (Aust) Pty. Limited
    Inventor: Bernard J. Parker
  • Process for making a coconut product
    Patent number: 4363825
    Abstract: A process for making sweetened coconut flakes in which shredded coconut is coated with an aqueous solution comprising finely ground coconut and humectants. The liquid coated coconut is then coated with sugar producing a product which is moist and fresh.
    Type: Grant
    Filed: December 30, 1981
    Date of Patent: December 14, 1982
    Assignee: General Foods Corporation
    Inventor: Guy C. Coker
  • Flavor stabilized beet composition
    Patent number: 4363810
    Abstract: A red colorant obtained from beets is stabilized against off flavor by incorporating therein a alkali metal salt, such as sodium chloride.
    Type: Grant
    Filed: September 29, 1980
    Date of Patent: December 14, 1982
    Assignee: General Foods Corporation
    Inventors: Joseph D. Albaum, Ronald W. Ponzoni, Eric C. Johnson
  • Process for modifying starch with sodium or calcium stearoyl-2-lactylate
    Patent number: 4362755
    Abstract: This invention involves a process for preparing a pregelatinized modified starch suitable for use in instant puddings which comprise forming an aqueous slurry containing an ungelatinized starch and an effective amount of sodium or calcium stearoyl-2-lactylate, heating the slurry to a temperature and for a period of time sufficient rupture the starch granules and to gelatinize the starch, and recovering the starch. The resultant pregelatinized modified starch possesses a smoother, creamier mouthfeel and has a high sheen.
    Type: Grant
    Filed: October 17, 1980
    Date of Patent: December 7, 1982
    Assignee: General Foods Corporation
    Inventors: William A. Mitchell, William C. Seidel
  • Dry instant pudding mix
    Patent number: 4361592
    Abstract: An improved dry instant pudding mix which upon hydration yields a pudding with an improved texture and appearance is prepared by incorporating a fine grind starch and a powdered sugar of a controlled particle size.
    Type: Grant
    Filed: February 4, 1981
    Date of Patent: November 30, 1982
    Assignee: General Foods Corporation
    Inventors: John R. Carpenter, Robert R. Cassanelli, Frank J. Markert
  • Chewing gum containing an energy-rich phosphate compound
    Patent number: 4359479
    Abstract: A chewing gum containing an energy-rich phosphate compound is disclosed. The phosphate compound is extremely unstable and releases its "-P" bond readily with giving off high energy and therefore is preferably used in combination with fat. The chewing gum according to the invention is suitable for recovery of fatigue after sports or hard work.
    Type: Grant
    Filed: January 21, 1981
    Date of Patent: November 16, 1982
    Assignee: Lotte & Co., Ltd.
    Inventors: Masatoshi Terasawa, Hisashi Ishikawa, Takuo Uemura
  • Method for the production of fermentation vinegar
    Patent number: 4358463
    Abstract: A method for the submersed, automatically controlled production of fermentation vinegar from ethanol is conducted in two stages. The installation for accomplishing the method includes one or more pre-fermenters and a product fermenter, in connection with which each pre-fermenter exhibits a volume 1.7 to 3.5 times that of the product fermenter. The terminus of the fermentation is reached in the product fermenter when the dissolved oxygen, indicated by means of an oxygen electrode, rises, at which point the product valve is opened. The product fermenter is evacuated when no more alcohol remainder is present. In the final step the alcohol is therefore completely utilized.
    Type: Grant
    Filed: September 18, 1980
    Date of Patent: November 9, 1982
    Assignee: Process Engineering Company SA
    Inventor: Hermann A. Aeschbach
  • Method and apparatus for manufacture of candy
    Patent number: 4357359
    Abstract: A method of manufacture of milk chocolate-coated toffee candy pieces comprising heating a mass of toffee to a softened temperature sufficient to permit portions of it to be pulled from the mass. Pulling strand portions from the mass in the form of fine strands while spooling the strands about a core forming area and causing the spooling to occur along the length and about the periphery of the core forming area to form a continuous length of the core at a core forming area. Contemporaneously axially moving the length of core along its axis off of an end of the core forming area. Then transversely severing an outer end of the axially moving length of core with consecutive cuts to form successive toffee pieces or toffee cores. Immersing the toffee cores in a bath of milk chocolate, and cooling the chocolate-covered cores to place them in condition for packaging.
    Type: Grant
    Filed: September 11, 1980
    Date of Patent: November 2, 1982
    Assignee: Cloud Corporation
    Inventors: David A. Cloud, Charles E. Cloud, William N. Pearson, Donn A. Hartman
  • Reduced calorie chewing gum
    Patent number: 4357354
    Abstract: A reduced calorie chewing gum is provided which does not decrease in viscosity upon chewing and contains less than 65% water-solubles, such as sugars and/or sugar alcohols such as sweeteners, and includes gum base containing high levels of inert fillers, such as calcium carbonate or talc in amounts of at least about 40% by weight, softeners, such as lecithin, and optionally synthetic non-caloric sweeteners, such as aspartame, saccharin, or cyclamates. The chewing gum includes at least about 10% air voids entrapped in the gum base matrix which, upon chewing, become filled with moisture causing a dramatic increase in cud volume.
    Type: Grant
    Filed: November 25, 1980
    Date of Patent: November 2, 1982
    Assignee: Nabisco Brands, Inc.
    Inventors: Gary Kehoe, Wayne J. Puglia, Frank Witzel, Dominick R. Friello, Donald A. M. Mackay
  • Non-stick bubble gum base composition
    Patent number: 4357355
    Abstract: A non-adhesive bubble gum base composition includes a high molecular weight vinyl polymer such as polyvinyl acetate or polyvinyl alcohol, together with an emulsifier, in combination with ingredients such as an elastomer, an oleaginous plasticizer, an elastomer solvent, mineral adjuvants, fatty acids, and others. The emulsifier is preferably present in an amount with respect to the non-toxic vinyl polymer ranging from about 5 to 75% by weight. A method for the preparation of the bubble gum base composition is also disclosed which comprises preparing a homogeneous premixture of the non-toxic vinyl polymer and the emulsifier prior to combining non-toxic vinyl polymer with the remainder of the ingredients of the base composition. The base compositions prepared in accordance with the present invention are less sticky, and show improved film forming and bubble blowing capabilities.
    Type: Grant
    Filed: June 3, 1981
    Date of Patent: November 2, 1982
    Assignee: Warner-Lambert Company
    Inventors: Edwin R. Koch, Michael Glass
  • Maltitol containing toothpaste
    Patent number: 4357314
    Abstract: Clear stable gels are made from hydrogenated maltose containing starch hydrolysates having 25-94% maltitol, 5-30% sorbitol, and minor amounts of reducing sugars by the addition of amorphous silica gelling agents. These gels are useful in formulating cosmetics, pharmaceuticals, confections and food specialties. They are particularly useful in preparing clear gel toothpaste compositions.
    Type: Grant
    Filed: January 5, 1981
    Date of Patent: November 2, 1982
    Assignee: ICI Americas Inc.
    Inventor: Matthew J. Lynch
  • Method of preparing a binder for tableted gasified candy
    Patent number: 4356198
    Abstract: Method for preparing a binder useful for tableting finely divided gasified candy by coating fine dextrose with a solution of starch hydrolysate and drying to less than 3% moisture.
    Type: Grant
    Filed: August 7, 1980
    Date of Patent: October 26, 1982
    Assignee: General Foods Corporation
    Inventors: Maya Parada, Marvin J. Rudolph
  • Process for producing a natural fruit candy
    Patent number: 4355050
    Abstract: A process for producing a natural fruit candy by mixing enzyme deactivated dehydrated fruit and enzyme deactivated fruit juice concentrate to provide a mixture in the form of a plastic mass having a moisture content in the range of 8 to 50% by weight the relative proportion of dehydrated fruit and fruit juice concentrate being limited only by the need to achieve a moisture content in the plastic mass which falls within the required range. The plastic mass is then formed to the required product configuration.
    Type: Grant
    Filed: August 7, 1981
    Date of Patent: October 19, 1982
    Inventor: Peter Butland
  • Livestock feed and method for improving food utilization
    Patent number: 4353902
    Abstract: Supplemented livestock feedstuffs and methods of feeding using as active ingredient a chemical compound having histamine H.sub.2 antagonist activity improve the utilization of food by meat producing animals. A specific compound of use as the active ingredient is metiamide.
    Type: Grant
    Filed: September 22, 1980
    Date of Patent: October 12, 1982
    Assignee: SmithKline Corporation
    Inventors: Richard D. Hedde, Roger C. Parish
  • Frozen dessert product
    Patent number: 4353927
    Abstract: A matrix of frozen dessert having dispersed therein at least one edible inner bit with a water soluble first coating and having a substantially water insoluble second coating thereover, the inner bit being supported by the frozen state. Preferably an outer coating encloses the frozen matrix which additionally includes thereon at least one edible outer bit having a water soluble coating and color film, the outer bit being supported by the matrix coating.
    Type: Grant
    Filed: May 18, 1981
    Date of Patent: October 12, 1982
    Inventor: Susan L. Lovercheck